Sleep Does Happen With A Baby

by HEAB on April 10, 2011

We’ve got Summer on a regular sleeping schedule, and it has changed my whole life. Happy rested baby = Happy rested mama. We were very fortunate in that Summer started sleeping through the night all on her own at about 3 1/2 months of age, but getting her to sleep for naps and at bedtime was often a challenge. In the beginning we were way underestimating how much sleep she really needed, but Healthy Sleep Habits, Healthy Child and Good Night Sleep Tight are two books that really helped get Summer’s sleeping habits on track. I highly recommend both for any new parents out there. Up until Summer was about 4 1/2 months old, she needed to go down every 2 hours for a nap, and then a couple of weeks ago, we started putting her down for naps at 9 AM and 1 PM. She now sleeps from 6 PM to 7 AM, and her naps last anywhere from 1 to 2 hours. Summer has a very accurate internal clock, and if we take her on walks before bedtime, she will literally start getting fussy at 5:58 PM. It’s amazing, and by the way the above links to the books are from my Amazon store, but please don’t think I am trying to sell you guys something. I just wanted to share b/c the books really helped us, and I’m sure you can find them at your local library. So, to all my readers with new babies, it’s so true what they say, it does get easier. I promise!


A well rested mama & baby at our our coffee date this morning with our friend Catherine (creator of the amazing veggie Marathon Burger).

After coffee, I came home and heated up leftovers of Averie’s Curried Ginger & Raisin Lentils. I made it yesterday and enjoyed a big bowl topped with the last of my coconut cornbread.


So good Averie! I followed her recipe, but sauteed my veggies in coconut oil for a few minutes before adding them to the pot, and instead of sugar, I used 2 grams of pure stevia and fresh ginger rather than dried. Yum, I love adding raisins to savory dishes.

For lunch I heated up a bowl of the lentils and ate it with some Indian spiced chickpea pancakes I made earlier this morning.


Good, but I preferred the cornbread. :)


Indian Spiced Chickpea Pancakes

Yield: 3 to 4 small pancakes


  • 1/2 cup garbanzo bean flour
  • 1/2 cup water
  • 1/2 tsp cinnamon
  • 1/8 tsp ground cloves
  • 1/8 tsp ground mustard
  • 1/8 tsp ground ginger
  • 1 tsp freshly grated ginger
  • 1/2 tsp nama shoyu (raw soy sauce). Make sure to use wheat free soy sauce for a gluten free pancakes.
  • 1 packet stevia or sweetener of choice


  • Whisk ingredients together and cook pancakes over medium heat, flipping once. Eat fresh – they get kind of rubbery if reheated.


Hope everyone is having a nice weekend!