Never an uneventful day around here. Remy spiked a fever to almost 103 last night, OF COURSE three days before we’re leaving for vacation. It came down to normal immediately with a little ibuprofen and I honestly would have thought it was a fluke if not for the fact that she went from a lethargic blob laying on my chest to her usual energetic self, running around the apartment singing Moana songs.
It’s 6AM as I’m writing this and she’s slept all night. I can’t tell if that’s good or bad, but I’m thinking rest can only be a good thing and also that if she were spiking high fevers all night she would have woken up crying from not feeling well. Wishful thinking?
I also have to say I am so so thankful that Remy is still breastfeeding. Yes, at almost two years old. She’s addicted and, well, so am I. I’m gone for so many hours a day and it’s so nice to come home and have that special bond and relationship. Plus, when she’s sick it is a godsend and often the only thing that will comfort her. Plus I’m truly convinced that she recovers faster because of it.
Enough about me, and more about the food! This week’s meal plan features a hearty red lentil stew, healthier Indian butter paneer, turmeric quinoa breakfast bowls, thai noodle bowls, and chickpea taco salads. Enjoy and happy eating!
