Breastfeeding had been realitively easy for me thankfully. My daughter and I are currently going on 22 months,so I decided to share our journey.
When she was first born, she was rushed to the NICU for fluid in her lungs. That had to be the worse 4-5 hours. I barley was able to see her after giving birth to her and she was taken away from me. I made her father, my husband, go with her and stay with her. I made him promise not to leave her side. I had all those crazy but true stories racing through my mind, about babies being switched at birth on accident or worse yet, a crazy person taking my baby.
When she was finally brought back to me, we struggled with a latch. We struggled the whole time we were in the hospital and when we got home. Sure I got frustrated. I had a crying hungry baby and I couldn’t feed her to her liking. I was determined though. We eventually got our groove and we were both happy campers, minus the hurt of having a little sucking tear apart my nipples. I loved the ointment from Honest Company, and it seemed to make a huge difference.
I started to make a stash about 2 weeks after my milk came in. I would pump first, not till dry, then let her nurse. It seemed that she could empty me better than my pump could and she was still content with what she was getting. Sometimes she would nurse from only one side, sometimes both. It just depended. I also did a LOT of skin to skin contact. I am not sure if this increased/ helped my supply, but it – I believe- and important part. Plus who doesn’t love holding their little bundle of joys?
I would freeze my milk, in hopes to start introducing a bottle in a couple months, or in case I had to go anywhere- she would still have mama’s milk. I literally tried every bottle on the market. My little angel wanted nothing, NOTHING, to do with them. She would just wait the few hours, if I had to go somewhere, and chow down when I returned.
I started to donate my milk stash to others in need once I knew I couldn’t make my daughter drink it, and I didn’t want it to go to waste. I think, if you can do this, is awesome to do. Not everyone is ok with donating milk, or receiving milk from someone else to feed their baby, but you would be surprised with how many people are! Of course you should be drug and alcohol free and fully disclose any medication, vitamins, supplements, etc that you are taking, or took. Even hospitals will take donated milk! Call your local hospitals and see their protocols for donated milk if you have extra. Many babies in the NICU or just in the hospital highly benefit from breastmilk if it is available. You can also check out your local breastfeeding support group for locals that are looking for donated milk.
Fast forward to now, 22 months later, I have started to introduce milk to my little one, in hopes that she will self-wean shortly. It doesn’t seem like that day is coming around any day soon, but were taking baby steps!
If you are struggling with producing enough check out lactation cookies! Here is a recipe that is delicious! The brewers yeast is the “active” ingredient, so try the recommended “dose” and go from there with your results. (recipe taken from All Recipes)
Servings Per Recipe: 36
- 2 tablespoons flax seed meal
- 1/4 cup water
- 1 cup butter, softened
- 1 cup white sugar
Market Pantry Granulated Sugar – 4lbs
- 1/2 cup brown sugar
Market Pantry Brown Sugar 2 lbs
- 3 egg yolks
- 1 1/2 teaspoons pure vanilla extract
- 2 cups all-purpose flour
Market Pantry All-Purpose Flour – 5 lbs
- 1/4 cup brewers’ yeast
- 1 tablespoon wheat germ
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cream of tartar
- 2 1/2 cups old-fashioned oats
- 1 cup chocolate chips
- Add all ingredients to list
Prep 15 m
Cook 10 m
Ready In 25 m
- Preheat oven to 350 degrees F (175 degrees C).
- Mix flaxseed with water in small bowl and let soak for 5 minutes.
- Beat butter, white sugar, and brown sugar together in a large mixing bowl until creamy. Add egg yolks and vanilla extract; beat to incorporate. Stir flax seed mixture into the butter mixture.
- Mix flour, brewer’s yeast, wheat germ, baking soda, salt, and cream of tartar in a separate bowl; add to butter mixture and stir until just combined. Fold oats and chocolate chips into the dough.
- Roll dough into walnut-sized balls and place 2 inches apart onto a baking sheet.
- Bake in the preheated oven until the edges are golden, 10 to 12 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely