The Most Overlooked Nutrients For Moms

There are a lot of demands on your body as a mom, from the moment you become pregnant, all the way through breastfeeding, if you choose to do so. The postpartum period is a lot longer than six weeks or even a year. If you are still breastfeeding a toddler, your body is still working incredibly hard to nurture your baby.

Even years after giving birth and nursing, moms may notice that they’re still lacking in key nutrients that affect mood, energy, metabolism, and brain function. Motherhood can be profoundly depleting from a nutrient standpoint, which is one of the reasons experts recommend waiting at least two years before getting pregnant again (advice I didn’t listen to btw!). This is the time it takes for your body to fully replenish important nutrient stores.

I’ve noticed a lot of symptoms like fatigue, anxiety, hair loss, and mood changes are often dismissed as simply part of motherhood. And while some of these are common and may just be a result of this phase of life, that doesn’t mean they are “normal.”

I think it’s a good idea to get annual blood work done. Unfortunately, testing for every nutrient is not always straightforward, but if you are constantly feeling depleted and drained and nothing seems to be helping, it is worth taking a deeper look, in my opinion.

I recommend working with an integrative physician who is trained to look at the whole person rather than focusing only on isolated symptoms. If you want to find someone near you, the Arizona Center for Integrative Medicine provider directory is an excellent place to start.

I also strongly recommend continuing to take a high-quality prenatal vitamin throughout breastfeeding.

So what are some of the key nutrients to pay attention to during pregnancy, postpartum, and beyond?

Key Nutrients For Moms

Iron. If you are constantly exhausted, feel dizzy, or notice excessive hair loss (beyond what is expected in the first few months after birth), it’s worth getting your iron levels tested. Iron is essential for carrying oxygen throughout the body and supporting energy production. Excess iron can accumulate in the body, so I really only recommend supplementation when you know you need it.

Magnesium. Magnesium is involved in hundreds of biochemical reactions in the body and plays an important role in sleep, muscle relaxation, and nervous system regulation. But a huge percentage of the population is deficient! Low magnesium levels can contribute to muscle cramps, tension, and irritability. If you are getting muscle spasms in pregnancy, a bath with magnesium salts can be helpful. I personally take 300 mg of magnesium glycinate every night. Magnesium glycinate is a well-absorbed form of magnesium that is gentle on the stomach and is the best for helping with mood/anxiety.

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Omega-3 Fats. Omega-3 fats, particularly DHA, are essential for brain health, mood, and keeping excess inflammation in check. For both you and baby! If you aren’t eating fish at least a few times a week, you may want to consider a supplement. If you’re plant-based, an algae-based omega-3 supplement can be a good option.

Choline. Choline is one of the most overlooked nutrients in maternal nutrition. I actually upped my supplementation intake for this pregnancy after learning more about it! It’s important for liver function, memory, and brain health, and plays a crucial role in brain development for your baby. New research suggests that higher choline intake during pregnancy may help prevent mental health disorders later on in your child’s life. Egg yolks are one of the best sources of choline.

Iodine. Iodine is essential for thyroid hormone production, which affects metabolism, energy, and mental clarity, and your needs increase during pregnancy and breastfeeding. Because specialty salts, which have become increasingly popular, are not iodized, we’re seeing a rise in thyroid disorders. There’s iodine in my prenatal, but I also use an iodized salt when cooking.

Calcium. Your calcium needs actually don’t increase in pregnancy or when breastfeeding, but it’s an important nutrient to pay attention to for bone health. If you don’t get enough, your body will temporarily take it from your bones. Some bone loss during breastfeeding is actually normal and is typically restored within about 6 months of weaning. Most people get enough calcium without needing to supplement, but if you don’t eat dairy products, you may want to consider supplementation. Other sources of calcium include fortified plant milks, tofu, and dark leafy greens.

Vitamin D. Vitamin D is important for immune function, mood, and bone health. Low vitamin D levels are common, especially in people who spend a lot of time indoors, regularly use sunscreen, or live in northern climates. I highly recommend getting your Vitamin D levels tested yearly to make sure you’re getting enough. I personally choose to take 2,000 IU of Vitamin D daily.

B Vitamins. B vitamins are essential for converting food into energy and supporting the nervous system. Folate (vitamin B9) is particularly important before and during pregnancy because it helps prevent neural tube defects such as spina bifida. Vitamin B12 may be important for vegetarians and vegans to supplement with, as it is found primarily in animal foods. My prenatal contains B12, but as a vegetarian, I also take extra B12 when pregnant and breastfeeding.

Do you take any of these? Other supplements? Share in the comments!

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Staying Hydrated In Pregnancy

In pregnancy, your needs for just about everything go up, including fluids. The same is true for breastfeeding! During pregnancy, blood volume, incredibly, increases by about 50–60%, so there’s a higher demand on your body for hydration to support you and your baby’s circulation, amniotic fluid levels, and development.

In pregnancy, your digestive tract also slows down, giving your baby a chance to absorb more of your nutrients. Good for your baby, but it can lead to constipation for you. Making sure you’re drinking enough fluids can also be really helpful in alleviating constipation.

The best way to know if you’re drinking enough is to look at your urine color. It should be a light, pale yellow (think champagne). You can also try a quick skin check by gently pinching the skin on the back of your hand. It should spring back quickly; if it doesn’t, you may be dehydrated. Thirst, fatigue, headaches, and dizziness can also be signs you need more fluids.

And remember, that proper hydration isn’t just about water intake, you need the right balance of electrolytes, too. Electrolytes like sodium, potassium, magnesium, and calcium help regulate fluid balance, nerve signaling, and muscle function. They are important! But despite what a lot of marketing suggests, we get electrolytes from food, not supplements. A varied diet with plenty of fruits and vegetables, like watermelon, bananas, oranges, tomatoes, beets, and leafy greens, usually covers your needs.

However, pregnancy and breastfeeding are times when I personally find myself reaching for more electrolyte supplements. If you’re exercising, sweating more, dealing with morning sickness, or spending time in hot or dry environments, adding electrolytes can be helpful. Especially since your needs are higher.

I look for brands that use real sugar rather than stevia, monk fruit, or artificial sweeteners. A bit of sugar can actually help improve fluid absorption in the gut, which is the goal when you’re trying to rehydrate.

Most pregnant women need roughly 8-12 cups (64–96 oz) of fluids per day, and this may be even higher when you’re breastfeeding. But overall, it’s best to use how you’re feeling and your urine color as a guide, as needs vary.

Did you find you were thirstier when pregnant or breastfeeding? I had to keep a giant water bottle near me at all times when I was breastfeeding! Let me know in the comments!

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Time-Saving Meal Planning Suggestions

Meal planning has been key for me as a mom, and honestly, it was important for me long before I had kids. I’ve seen advice from people who are incredibly organized and spend four hours on a Sunday doing all their meal planning and prep for the week. That has just never been for me - it strips the joy out of cooking and eating for me, and I like having the flexibility to decide what sounds good for dinner based on my mood that day. I need that freedom.

That’s also one reason I tend not to offer meal plans for my nutrition clients. Giving someone a week of meals and saying they have to eat X, Y, and Z on whatever day isn’t realistic or sustainable for most people. It doesn’t account for changing appetites, energy levels, last-minute dinner plans with friends, or simply wanting something different than what was “scheduled.” That said, meal plans that provide guidance - say, for a health concern - can be practical ways to understand and implement foods that may be beneficial.

That doesn’t mean I’m against guidance. In fact, I think for a lot of people having a loose framework or general ideas of what a healthy day might look like are helpful. That's why the meal plans we share here are designed to be more like examples and sources of inspiration rather than strict prescriptions. They offer ideas for how to structure a day of eating around a specific goal or health concern, but they're not meant to be followed exactly or treated as a set of rules.

But for me, when it comes to meal planning, I like to keep things easy and flexible. Here are four things I take into account when meal planning (plus an extra tip!).

1. I like to spend about 20 minutes on Sunday (though it can be any day that works for you) picking about five dinners for the week. I aim to keep weekday meals under 30 minutes and might include one or two more elaborate meals for the weekend. I like variety, so I tend to choose a mix of cuisines so there’s something that fits whatever I’m craving on a given night. I try to make sure there’s always at least one meal that contains beans and another with a whole grain! That’s usually:

• At least one pasta dish

• A grain bowl

• Some sort of Latin-inspired meal

• An Asian-inspired dish

2. I look at recipes, make a grocery list, and shop for the week. I try to cook enough at dinner so that we can have leftovers for lunch the next day. I do always keep a few lunch staples on hand, too. We rotate through pretty much the same few breakfasts most weeks, so I always keep those ingredients stocked. It’s really dinner I have to think about.

3. I intentionally leave two nights open each week for going out, eating with friends or family, or a “something from the fridge” kind of dinner. I also like having a couple of super-easy frozen meals on hand for nights when I just can’t bring myself to cook. I rely on Trader Joe’s for those - we love their frozen pastas and dumplings. (I have a Trader’s Joe’s post coming soon - be on the lookout!)

4. I always write down the meals we’re making and keep a folder of saved recipes, because I can’t rely on memory right now.

Meal planning and shopping in one go truly saves me so much time. Otherwise, I end up at the grocery store every day, frantically trying to figure out dinner at 4 p.m.

I was not prepared for the mental load of deciding what to make every night. It definitely made me appreciate, in retrospect, what a gift it was as a kid to have someone else think through dinner and put it on the table.

Another piece of advice I have is to plan meals you actually want to eat. If your meal plan is too aspirational, you’ll end up ordering takeout.

That’s how we meal plan in our house! I hope these tips are helpful. Are you a meal planner? What works best for you? Share in the comments!

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Today’s post is brought to you by my husband, Harley, to give you some insight into his POV when it comes to parenting! I hope you enjoy this - let me know in the comments if you would like more columns from the dad’s perspective, or ways we can support the dads in our lives! - Diana

How I Stay Healthy As A Dad

by Harley Goedhart

Staying healthy is challenging no matter what season of life you’re in, but when young kids are thrown into the mix, the time and energy you can dedicate to your health becomes much more limited.

One thing I realized after becoming a dad is that time is now my most valuable resource. I had to reevaluate how I maintain my physical, emotional, and nutritional health and focus on the habits that give me the biggest return on my investment.

I’ve always been a very active person. I was on both the track and cheer teams in college, and during those years, I spent four to six hours a day training. While I don’t work out nearly as much now, that period of my life helped build a habit of prioritizing movement. Those habits benefited not only my physical health but, as I would later realize, my emotional health as well.

After having a child, though, life changed dramatically. Activities that used to take up entire afternoons, like kayaking or jiu-jitsu, became much harder to fit into my schedule. I now have only a few hours each week for exercise, so I have to be selective about how I use that time.

One strategy that has worked well for me is choosing activities that accomplish multiple goals at once. Instead of driving somewhere for a workout, I’ll often take our dogs on a run in the morning or evening. That way, I’m exercising, caring for the dogs, and spending my limited time efficiently. As a parent, I’ve found that the habits I can maintain are the ones that fit naturally into my daily life.

Another thing I’ve learned is that consistency matters more than intensity. It’s much harder for me to work out sporadically once or twice a week than to follow a regular routine. When I’m inconsistent, I’m more sore, less motivated, and every workout feels like a bigger mental hurdle. But if I exercise five days a week and leave weekends for recovery and family time, I feel much better physically and mentally.

Having a plan and being able to communicate with your partner is also important. Diana and I coordinate schedules so she knows when I’ll be working out, and I know when she’ll be working out. That helps avoid disrupting her workday and holds me accountable. I’ve also simplified my workouts, so instead of trying to create my own routine, I take classes. At this stage of life, reducing mental load wherever possible is really valuable for me.

One of the reasons exercise remains such a priority is that it checks two boxes at once: physical health and emotional health. I’ve learned that when I don’t exercise regularly, my sleep suffers, my mood declines, and I become more restless and irritable. Staying active is one of the best ways I have for maintaining my mental well-being, which is important for everyone in my family.

The other major contributor to my mental health is sleep. Before becoming a parent, I could handle all sorts of challenges. I worked as a river guide in Patagonia, dealing with long days, extreme weather, limited food, and high-stress situations. As long as I got enough sleep, I was usually fine.

Then I had a baby who isn’t particularly interested in sleeping.

I just started drinking coffee this year, at 36. I’d never really needed it before, but after a few rough nights of sleep, a college friend made me a latte one morning, and the difference was remarkable. I went from grumpy and exhausted to happy and functional for the rest of the day.

I know that many people rely on caffeine to push through chronic sleep deprivation, and that’s not something I want to do or a great long-term strategy. My priority will always be getting enough quality sleep to feel rested and recovered. But right now, with a toddler and a baby on the way, coffee has been really helpful.

When it comes to nutrition, my primary goal right now is to get enough fiber. I try to eat around 35-60 grams a day spread through my meals (I don’t use fiber supplements).

Why fiber and not protein? Because the more I’ve learned from Diana, the more I’ve realized that fiber supports so many different aspects of health. It supports digestion, metabolic and cardiovascular health, and the gut microbiome. Since my time and energy are limited, I want to focus on habits that have the widest-reaching benefits. If health habits were bowling, fiber wouldn’t be knocking down one or two pins – it would be throwing a strike.

The other nutritional change I’ve made over the years is around how much meat I eat. When Diana and I first started dating, I thought our different eating habits would be a challenge (since I was a pretty big carnivore and she is a lifelong vegetarian). It turns out that if I want meat, I can always cook it separately and add it to whatever we’re making. The funny thing is that I’m usually too lazy to do that.

As a result, my meat consumption has dropped dramatically over the past decade. Most of the meat I eat now comes from restaurant meals, aside from the occasional burgers or fish we make at home.

When I do eat meat, I’m trying to make more intentional choices. I often opt for fish or shellfish instead of beef, pork, or lamb. Chicken has never been particularly difficult for me to cut back on, but I do enjoy the others and eating a good steak brings me a lot of happiness, so I don’t feel the need to eliminate them completely, nor do I think it would be sustainable for me to do so.

One lesson parenthood has reinforced is that health isn’t divided into neat categories. Nutrition, fitness, sleep, and mental well-being are all interconnected. Since I have less time and energy than I did before becoming a dad, I try to focus on habits that support multiple aspects of my health at once. The more boxes a habit checks, the more valuable it is for me to spend energy on.

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I’ve talked a lot about how we have a bit of a protein obsession, and in that, we’ve forgotten about other important nutrients, like fiber. In pregnancy, however, protein needs do go up, so it makes sense to pay a little more attention to how much protein you’re eating. It’s not something you need to obsess about, just to be mindful of.

It can be a good habit to identify both a protein and a fiber source at every meal. This is an easy way to make sure your meal is balanced without having to track.

How Much Protein Do You Need In Pregnancy?

You can estimate your protein needs based on body weight. These are general guidelines, and I do like to increase these numbers just a touch. A useful framework is:

• First trimester: about 0.8 grams per kilogram of body weight per day (the same recommendation for non-pregnant people)

• Second trimester: about 1.1 grams per kilogram per day

• Third trimester: about 1.3 grams per kilogram per day

To calculate, divide your weight in pounds by 2.2 to get kilograms, then multiply by the target for your trimester.

Example: If you weigh 150 pounds (68 kg):

• First trimester: ~54 grams/day

• Second trimester: ~75 grams/day

• Third trimester: ~88 grams/day

The National Academy of Medicine recommends eating about 71 grams per day during the second and third trimesters.

That’s also far below what you’ll often see online, which is typically 1 gram of protein per pound of body weight. This means a lot of people are trying to eat more in the 150-200 gram range. This is a ton of protein, which can make it really tough to get enough fiber. For most pregnant people, hitting around 70–90 grams per day is pretty doable, even for someone following more of a plant-based diet.

Easy Ways To Boost Protein

• Add a slice of cheese to your scrambled eggs

• Stir a scoop of Greek yogurt into oatmeal

• Add beans or lentils to your entrees. Think soups, bowls, salads, or tacos

• Slice baked tofu or tempeh into sandwiches or wraps

• Make a smoothie with plain protein powder and nut butter

• For a snack, opt for cottage cheese, edamame, roasted chickpeas, or a handful of nuts and seeds

• Top yogurt, oatmeal, or cereal with hemp, chia, or pumpkin seeds

• Swap regular pasta for lentil-based pasta occasionally

One-Day Protein Meal Plans

Below are two meal plans that deliver up around 100 grams of protein. One includes eggs and seafood, the other is plant-based.

Protein Meal Plan One

Breakfast: Eggs and Toast (20 grams of protein)

2 eggs scrambled. Slice of whole grain toast with 2 tbsp peanut butter

Snack (15 grams of protein)

¾ cup plain Greek yogurt with fruit

Lunch: Hummus wrap (30 grams of protein)

Large whole grain wrap, 3 tbsp hummus, greens, tomato, cucumber, slice of cheese

Snack (12 grams of protein)

1 slice whole grain toast, ¼ cup cottage cheese, ¼ avocado

Dinner: Salmon and Veggies (25 grams of protein)

3-4 oz baked salmon, roasted vegetables (broccoli, zucchini, carrots), ½-1 cup sweet potato or quinoa, olive oil, herbs, lemon

Protein Meal Plan Two (Plant-Based)

Breakfast: Tofu Scramble (25 grams of protein)

¾–1 cup firm tofu scrambled with vegetables, 1 slice whole grain toast with jam

Snack (12 grams of protein)

½ cup roasted edamame

Lunch: Mediterranean Wrap (32 grams of protein)

Whole grain wrap, 3-4 tbsp hummus, greens, cucumber, tomato, 3-4 oz tofu or tempeh

Snack (18 grams of protein)

Smoothie with soy milk, fruit, chia or hemp seeds, coconut or soy yogurt

Dinner: Bean chili (20 grams of protein)

¾ cup beans, vegetables, tomatoes, spices

Total: ~105 grams of protein

What are some easy ways you add protein into your day? Share in the comments your favorite protein-rich snack or meal.

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20-Minute Weeknight Dinners

I love cooking, but like so many people, parents or not, I need meals to be quick during the week. Anything that takes longer than 30 minutes just isn’t realistic for us anymore.

I’m a vegetarian, and while my husband and son aren’t, I do most of the cooking, so that’s generally what we eat. You’ll see that reflected in these recipes, but feel free to add shredded chicken, salmon, tuna, or whatever works for you. Baked tofu is one of my favorite easy protein sources and something I use often. We also almost always have a simple salad with dinner. I usually just do lettuce, sliced bell pepper, thinly sliced onion, and chopped cucumber with either olive oil, a good balsamic, salt and pepper, or olive oil, red wine vinegar, Italian seasoning, salt and pepper.

These are the 20-minute dinners we have on repeat in our house!

Paninis

We recently made paninis with extra sharp cheddar, sautéed spinach, sliced roasted red peppers, and artichoke hearts. So good. But really, you can use any veggie, cheese, or meat combination you have on hand. These are especially great with a layer of pesto on each side. I smash them down with a heavy pan.

BBQ Tofu Sandwiches

I learned these from another mom friend and they’ve become a staple for us. Slice tofu and coat it lightly in cornstarch or arrowroot. Heat oil in a pan and cook until crispy on both sides. In the last minute, add BBQ sauce and toss to coat. Toast your bread (we like ciabatta), spread mayo on both sides, then layer with avocado, cabbage slaw (cabbage, olive oil, vinegar, salt, and pepper), and any extra veggies like roasted red peppers or bell peppers. Try our Tofu BBQ Sandwich recipe!

Broccoli Pasta

Cook pasta according to package directions. Chop a head of broccoli into bite-sized pieces and add it to the pasta water during the last 4 minutes of cooking. Meanwhile, sauté minced garlic in olive oil with about a teaspoon of red pepper flakes. Drain the pasta and broccoli, then toss with the garlic oil. Add a small jar of capers with their brine and finish with Parmesan.

Sushi Bowls

Cook rice, or whatever grain you want to use. Add to a bowl with sliced cucumbers, radishes, and avocado. Add your protein of choice (baked tofu, tuna, canned salmon, etc.). Mix mayo with sriracha for a quick sauce (or swap mayo for Greek yogurt), and drizzle over the top. Serve with seaweed snacks or nori sheets.

Quesadillas

Sauté onion and bell pepper until soft and caramelized. Make a quesadilla with your cheese of choice. Mix chipotles in adobo with a bit of Greek yogurt for a quick sauce. Top quesadilla veggies, chipotle sauce, sliced avocado, and serve with refried beans on the side.

Veggie Pasta

Cook pasta. While it cooks, sauté whatever vegetables you have on hand - onion, zucchini, broccoli, bell pepper, carrots, kale, etc. Drain the pasta, then toss with the veggies. Finish with olive oil, white balsamic vinegar, lemon juice, salt and pepper, and Parmesan.

Sheet Pan Dinner

Toss chopped vegetables (broccoli, carrots, potatoes, zucchini, cherry tomatoes, etc.) with olive oil, salt, and pepper. Roast at 425°F for about 10 minutes. Push the veggies to the side and add salmon or another protein, brushed with olive oil, mustard, or a simple miso glaze. Roast for another 8-10 minutes until everything is cooked through. Finish with lemon juice. Learn more about sheet pan meals and try the recipes:

White Beans + Tomatoes with Burrata

Heat olive oil in a large skillet. Add sliced garlic and a pinch of red pepper flakes and sauté until fragrant. Add one or two cans of drained and rinsed white beans (cannellini or great northern) and cook for a few minutes. Add a few handfuls of cherry tomatoes and let everything simmer for 8-10 minutes until slightly thickened. Season with salt, pepper, and a splash of balsamic or red wine vinegar. Turn off the heat and place a ball of burrata on top. Finish with fresh basil, a drizzle of good olive oil, and cracked black pepper. Serve with good bread for scooping.

What’s one meal you have on repeat in your house? Share in the comments!

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You aren’t crazy if you feel like you eat more or “worse” when you don’t get enough sleep. It’s very common to crave something sweet or salty after a long day (or night), and it has nothing to do with lack of willpower.

Sleep deprivation changes the way your brain makes decisions, including what food you reach for. We’ve learned that when you’re short on sleep, activity in the brain’s higher decision-making centers decreases, while more primitive, reward-driven areas (like the amygdala) become more active. This means that you’re more likely to crave high-calorie, quick-energy foods, even if you’re not actually hungry. One study showed that people who are sleep deprived eat an extra 300 calories a day. That can lead to about 30 pounds of weight gain a year!

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When you are tired or dealing with long stretches of sleep deprivation, your brain is nudging you towards foods that provide quick energy (i.e., sugary foods and simple carbohydrates) and comfort.

For moms, especially in the newborn stage, this is so real. Between broken sleep, early mornings, and the mental load of caring for this new little person, you’re exhausted and making hundreds of decisions a day. And when your brain is depleted, it dials up cravings for quick relief.

The tough thing about this phase is that getting more sleep isn’t necessarily an option. So what do we do?

One of the best things to focus on is your first meal of the day. Eat something that contains both protein (like eggs or Greek yogurt) and fiber (like beans, whole grains, avocado, veggies). A nourishing, balanced meal can help reduce the intensity of cravings later in the day. If you tend to crave sweets, try eating a savory breakfast. Eating something sweet first thing tends to make your palate crave it the rest of the day.

Also try eating three regular meals instead of “pushing through.” Under-eating during the day often leads to intense cravings at night.

It can also be helpful to find other ways to boost your energy, like a quick walk outside, a few minutes of sunlight, or some simple breathework. These give your brain a reset without relying on sugar or caffeine.

And when cravings do hit, try adding instead of restricting. Pair something you are really craving (like chocolate) with protein or fat to keep things balanced. That might look like frozen bananas coated in peanut butter and chocolate.

Sleep deprivation is tough, and the effects are pretty far-reaching. Be gentle with yourself during this season of life, and know that building good nutrition habits can make a difference.

What’s one small thing you do to help you get through the day when sleep is lacking? Share in the comments!

Supporting Milk Supply Through Nutrition

Breastfeeding can be both a beautiful experience and an incredibly taxing and stressful one, often at the same time. I feel grateful to have had a relatively smooth breastfeeding journey and to have nursed Elio until he turned one, when I chose to wean. While breastfeeding was pretty easy for us, pumping was not. I could barely get any milk out when pumping, which was demoralizing and stressful. I was also a “just enougher,” so I produced just enough milk to meet his needs.

At times, especially when pumping, I did have a lot of anxiety about my milk supply. I constantly worried about my supply dipping, and in some ways, I think I was valid in that. Elio began sleeping much better when we introduced a bottle of half breast milk and half formula at bedtime instead of nursing.

Breastfeeding is a deeply vulnerable time, and I see many companies and influencers who seem to prey on that vulnerability with ways (products and guides) to increase milk supply. So I want to be clear that the research behind galactagogues - foods, and herbs used to stimulate, increase, or maintain milk production - is really limited. That said, many of these have been used traditionally for centuries across cultures.

When it comes to maintaining or increasing supply, one of the most important things is simply eating enough. Producing breast milk is taxing on your body and requires energy (calories). On average, breastfeeding mothers need about 300 additional calories per day. If your body is in too much of a calorie deficit, milk supply can decrease.

In addition to eating enough and making sure your diet is nutritionally dense, here are some of the most common galactagogues.

10 Common Galactagogues

1. Fenugreek: One of the most well-known and used galactagogues, with a high safety rating even for breastfeeding moms. You can find it as a capsule, tea, or as seeds.

2. Milk Thistle: Milk thistle can help support liver function and may increase prolactin levels. It’s generally considered gentle and has been a supplement I have recommended to clients over the years.

3. Hops: Traditionally used for relaxation and sleep, hops may have mild prolactin-supporting effects. You can find it in lactation teas or in beer!

4. Raspberry Leaf: This is a very common herb used in both pregnancy for uterine support and postpartum. It’s delicious as a tea.

5. Oats: A very easy galactagogue to eat! Oats are rich in iron, fiber, and beta-glucans, which may support prolactin levels and overall nourishment.

6. Brewer’s Yeast: This is a very common one. Nutrient-dense and high in B vitamins, iron, and protein. Often found in lactation cookies.

7. Flaxseed: Flax is a good source of ALA, an omega-3 fatty acid, and phytoestrogens, which can play a role in hormone balance. Also, a way to add some extra calories and fiber.

8. Green Papaya: Traditionally used in some Asian cultures. Green papaya contains enzymes that may support digestion and nutrient absorption, which can indirectly support milk production.

9. Fennel: Contains phytoestrogens and has been used traditionally to support lactation. It may also help with digestion.

10. Nuts (almonds, cashews, walnuts): Nuts are nutrient- and calorie-dense, and a great source of healthy fats, protein, and compounds like tryptophan, which may support serotonin and prolactin.

At the end of the day, these foods and herbs can be supportive, but they are unlikely to completely fix low supply. The foundation of milk production is adequate nutrition, hydration, rest (as much as possible), and frequent feeding or pumping.

If you are nursing, it’s so important to prioritize enough protein and healthy fats, which help support hormone production and keep your body well-fueled during this demanding time. This isn’t the time to focus on weight loss.

And if you’re struggling with milk supply, don’t be afraid to reach out to a lactation consultant. Many are covered by insurance and can see you online in the comfort of your home.

Did you notice any foods that made a difference in your milk supply? Share in the comments.

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Easy, No-Cook Lunch Ideas For Toddlers

We started sending Elio to daycare two days a week when he was about six months old, and to be honest, it was a tough transition in so many ways. I know daycare can be a bit of a heated topic, but it’s what works for our family right now.

One thing I felt both excited and slightly intimidated by in the beginning was lunch. It’s now also the thing I’m most nosy about. I want to know what other parents are packing for their children and how much they are actually eating!

We’ve also had to navigate different classrooms with different allergies, so what I send has changed over time. We’re currently in a class with no food allergies, which has made things a lot easier.

All of the ideas below are simple, can be thrown together in the morning, and require no cooking. I also like to send things that he can easily pick up and eat with his hands.

I always try to include at least one or two safe foods I know Elio will eat (usually cheese or fruit). There’s also something magical about daycare - he tends to eat more and try more when he’s eating with a bunch of other toddlers (they also somehow get him to nap for two hours independently… which I’m still trying to figure out).

Most days, I’ll include some leftovers from the night before, which makes things super easy.

Here are some of our current go-to lunches:

• Tuna or salmon salad (canned wild fish, no salt added) mixed with a little mayo

• Cubed baked tofu

• Cottage cheese

• Hard-boiled eggs

• Whole-fat Greek yogurt + maple syrup + chopped raspberries

• Cottage cheese + applesauce

• Mozzarella + chopped tomatoes + olive oil + balsamic glaze

• Smashed cannellini beans with olive oil. Lately I’ve been topping with mango chutney (from Trader Joe’s)

• Hummus + soft pita

• Steamed lentils (pre-cooked) + olive oil

• Avocado slices rolled in hemp seeds (they do get a little brown)

Overall, I try to make sure his meal includes a protein, fat, and carbohydrate to keep things balanced.

What are some of your favorite packed lunches? Let me know in the comments! And please forward this to anyone you think may be interested in this list.

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Nourished Mama Mother’s Day Gift Guide For Expecting Moms

These are items that I have genuinely used and loved! Overall, I’ve found that you need a lot less than what is often recommended when you are pregnant or have a newborn, but these things have genuinely made a real difference in how I felt during pregnancy and postpartum. I hope you love them too.

As an Amazon Affiliate, Weil Nutrition Corner™ may earn on qualifying purchases from Amazon and elsewhere. We only recommend products we trust.

BB Hug Me Pregnancy Pillow. I ordered this pillow for this pregnancy and love it so far! It’s a bit pricier, but I think it’ll come in handy postpartum, too, as a breastfeeding pillow.

Earth Mama Nipple Cream. Helps to soothe and prevent cracked nipples. Also great for chapped lips or dry baby cheeks. One of my favorite companies for baby/mama products!

Silverette Nursing Cups. An absolute necessity if you’re breastfeeding. I wore these anytime I wasn’t nursing for the first few weeks and had no issues with cracked nipples.

Nemah Scar Cream. I used this scar cream to help fade my C-section scar. It was gentle enough to use just a few days after surgery.

Ginger People Extra Strong Ginger Chews. Ginger Rescue is drug-free and helps with digestive concerns and nausea - perfect when pregnant. Great for any pregnant mamas experiencing nausea, plus they’re easy to take on the go.

Aged Black Ginger Tea. Such a soothing and delicious tea! The ginger can also help with nausea. I like to drink it throughout the day since it doesn’t contain caffeine.

Skratch Labs hydration. You need more electrolytes when you’re pregnant and breastfeeding. While electrolytes should primarily come from food, having a good supplement on hand can be useful. I like that these are made with real sugar, not anything artificial or stevia (which I can’t stand the taste of).

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Iron-Rich Foods For Toddlers

Making sure Elio is getting enough iron in his diet is something I stay on top of. Along with Vitamin D and Omega-3’s. Especially because iron deficiency isn’t rare in babies and toddlers. Breast milk does contain some iron, although not a ton. What it does have is highly bioavailable and usually enough to meet a younger baby’s needs. Around 6 months, though, babies start to outgrow the iron stores they were born with, and breast milk alone isn’t usually enough to keep up. This is one of the reasons it’s now recommended to introduce solids around 6 months rather than waiting until closer to one year. Once we introduced solids, I tried to be more intentional about making sure he was offered high-iron foods regularly. Which wasn’t always easy for me, as I don’t really cook meat or fish.

Babies’ brains are developing so quickly during this stage, and iron plays an important role in everything from energy to sleep to cognitive development. At the same time, iron deficiency can be surprisingly common and sometimes hard to spot. Because of this, it’s standard to test iron levels sometime between 9 months and 1 year. Signs can include fatigue, paler skin, irritability, low appetite, slower growth, and poor sleep. But a lot of kids don’t show obvious symptoms, which is why testing can be so helpful.

There are two types of iron: heme (from animal foods, which is more easily absorbed) and non-heme (from plant foods). If you’re offering more plant-based meals, pairing iron-rich foods with vitamin C can make a big difference in how much your child actually absorbs.

Some iron-rich foods:

Animal sources:

• Shredded chicken or turkey

• Ground beef or lamb

• Salmon or sardines

• Egg yolks

Vegetarian sources:

• Lentils and beans (well-cooked and mashed)

• Tofu and tempeh

• Iron-fortified oatmeal or cereals

• Spinach or kale (chopped or blended)

• Pumpkin seeds or chia seeds (ground)

Easy ways to pair for better absorption:

• Lentils with tomato sauce

• Oatmeal with mashed berries

• Tofu with sautéed bell peppers

• Smoothies with spinach and strawberries

Iron isn’t something I stress over at every single meal, but it is something I try to keep in mind when making his meals.

Was iron something you thought about with your little one? Share in the comments!

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Easy Snack Ideas for Moms

I get asked all the time for healthy snack ideas. This is an area a lot of us struggle with! I was honestly never much of a snacker, and I generally think it’s best to aim for three nourishing and satisfying meals a day, with maybe one snack in between. I don’t generally recommend snacking all day because giving your digestive system a break is important.

That said, things changed when I was pregnant with my first and again with this one, especially in the second trimester. I also feel like a bottomless pit when breastfeeding. Sometimes I even woke up in the middle of the night so hungry that I had to grab a small snack before I could fall back asleep.

When it comes to snacks, I recommend including at least two of the three macronutrients (protein, fat, and carbohydrates) to help keep things balanced. And remember, a snack is a snack, not a meal, so be mindful of portion sizes. If you’re constantly snacking outside of pregnancy, it might be worth looking at your meals to make sure you’re getting enough nutrients and that they’re balanced.

Snacking during pregnancy can actually be helpful. Small, frequent meals can help with nausea in the first trimester and can also ease heartburn later on. While breastfeeding, your body needs about 300 extra calories a day, so snacks are a great way to stay nourished and maintain your milk supply.

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Here are some of my favorite easy snacks:

• Sliced banana with a thin spread of peanut butter and mini chocolate chips (freeze for a treat!)

• Cheese & fiber-rich crackers (seed crackers can be a good option), paired with a fruit or veggie

• Peanut butter and jelly sandwich on a thin slice of bread

• Hummus with celery or carrot sticks

• Nut and fruit mix (I like adding a few dark chocolate pieces!)

• Greek yogurt with cinnamon and honey, with apple slices for dipping

• Cheese stick with a side of fruit

• Edamame

• Popcorn with toppings: nutritional yeast, olive oil & chili powder. Or thyme & parmesan. Or rosemary & Parmesan

• Caprese salad: mozzarella balls, tomatoes, olive oil, balsamic glaze

• Smoothie

• Applesauce

• Frozen grapes

• Yogurt with granola

• Chia seed pudding

• Toast with hummus, sliced cucumber, olive oil, salt, and pepper

• Plantain chips with guacamole

• Hard-boiled egg with a sliced avocado topped with salt & pepper

• Apples tossed in cinnamon and lightly sautéed

What are some of your favorite healthy snacks to make? Share in the comments!

And if you liked this post consider reading these:

Being a mom has changed my life in the absolute best way. And it is such a joy to be able to share that journey with you! Pregnancy, postpartum, and motherhood are also really vulnerable times, and my hope in creating the Nourished Mama Collective was to create a space where we could chat, support each other, and offer solid, evidence-backed information.

I also created it because I felt that so many of us are trying to navigate this season with a mix of intuition, advice from loved ones, and an overwhelming amount of information online, and it can be hard to know what actually feels right. I wanted a place that felt nourishing, where we could return to basics without judgment.

Thank you for being here, for reading, for sharing your own experiences, and for letting me be part of your motherhood journey. It truly means more than you know.

- Diana

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Heartburn is an almost inevitable part of pregnancy. As your baby grows, your organs, including your stomach, get pushed up and compressed. Pregnancy hormones also relax the lower esophageal sphincter (the valve that keeps stomach acid where it belongs), making it easier for acid to rise into your throat.

I had heartburn almost 24/7 in the second half of pregnancy. Drinking water, and even just existing, triggered it. So, trust me when it comes to pregnancy heartburn, I know ball.

There are also a lot of people who aren’t pregnant who experience heartburn. Around 20% of people deal with it at least once a week. This post is meant to help anyone experiencing heartburn - pregnant or not.

Heartburn During Pregnancy

If you’re pregnant, the most effective “cure” is… delivering your baby and not being pregnant anymore. There’s just a physiological component here that we can’t fully override. But there are ways to make it more manageable.

First, pay attention to trigger foods. For many women, this includes:

• Spicy foods

• Citrus and other acidic foods

• Tomatoes and tomato sauces

• Fried and fatty foods

• Sparkling water and soda

Second, shift how you eat. Instead of eating three large meals a day, try eating around six smaller meals. Being full puts more pressure on everything that’s already being compressed.

Third, stay upright after eating. I know this is easier said than done when you’re exhausted, but even an hour or two upright after meals can help. If you do need to lie down, try to stay at an angle.

I lived on Tums during pregnancy. They can take the edge off and do provide some calcium, but they aren’t a perfect solution, and they honestly didn’t really work for me.

The thing to understand about Tums and other antacid medications is that they work by neutralizing stomach acid. And while that sounds helpful, we actually need stomach acid to properly digest food. In pregnancy, heartburn isn’t really about having too much acid; it’s about pressure and the sphincter relaxing, so neutralizing acid doesn’t really solve the problem.

There are a few other supplements I recommend for heartburn, but unfortunately, many haven’t been studied in pregnancy. So proceed with caution and discuss with your doctor.

• DGL licorice (deglycyrrhizinated licorice): This can help increase mucus in the esophagus, which may reduce irritation. Licorice is not recommended in pregnancy, but with DGL licorice, the glycyrrhizin has been removed. So, use at your own risk (I did).

• Slippery elm: A common recommendation to help soothe the digestive tract. There isn’t great pregnancy-specific data, but the American Pregnancy Association lists slippery elm as likely safe when used orally and in small amounts (like what’s found in tea).

Here are some foods to add to your diet that can be a bit more soothing:

• Yogurt

• Oatmeal and other whole grains

• Bananas

• Watermelon and other melons

• Ginger

• Papaya

• Sweet potatoes

• Beets

• Nuts

These are generally less acidic and easier on the digestive system.

Heartburn Outside of Pregnancy

If you’re not pregnant and dealing with frequent heartburn, it’s worth looking at the bigger picture.

But a lot of the same basics apply, pregnant or not:

• Avoid your personal trigger foods

• Don’t overfill your stomach

• Stay upright after eating

I also think it’s important to consider how often you rely on quick fixes like Tums. Stomach acid plays a really important role in digestion and nutrient absorption. Constantly suppressing it, whether with antacids or medications, can create its own set of issues.

Proton pump inhibitors (PPIs), particularly, can be extremely hard to come off because they create a rebound effect, where symptoms come back even stronger. There are also quite a few concerns around long-term use.

Also, not all heartburn is caused by too much stomach acid. For some people, it can actually be from having too little. So, taking an antacid is just fueling the fire (literally).

Making lifestyle changes is likely to bring you the biggest relief. Consider:

• Sleeping on a slight incline

• Eating earlier and staying upright for 1-2 hours

• Losing weight (if needed)

• Avoiding smoking

• Paying attention to which foods trigger symptoms for you

You might also experiment with swapping coffee and other caffeinated drinks, which can relax the esophageal sphincter, for something soothing like chamomile tea.

If you’re not pregnant, options like DGL licorice, slippery elm, aloe vera juice, and marshmallow root can also be helpful.

Frequent heartburn is usually a signal that something in your digestion, diet, or routine needs a closer look.

Did you experience heartburn in pregnancy? Is there anything you swear by for relief? Share in the comments.

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This is a tough topic, and it can look really different depending on your family and personalities. I also want to be upfront that I don’t have a picky eater, so I may not be the best person to give advice on this. This is just my experience and how I’ve approached cooking for my family.

When I started thinking about introducing Elio to solids, it was important to me that we eat together as a family, and that we all eat the same foods. I also just don’t have the time or bandwidth to make separate meals for everyone. That said, I absolutely honor personal preferences. I’m vegetarian and my husband eats meat, so if he wants to add it, he cooks it on the side and incorporates it into his plate. I have no issue with that.

Eating together as a family has always been important to me, but it took us a bit to get there. For about six months, we would give Elio his dinner first, put him to bed, and then my husband and I would eat. And honestly, that time together was really nice. It was peaceful and gave us a chance to connect. But ultimately, it didn’t feel aligned with what I wanted long term. It also meant that I was indeed making separate meals. I would throw something together for Elio, then make our dinner. I would give Elio what we had the night before for lunch the next day.

But we have fully made the transition to eat as a family! We now eat earlier, usually around 5-5:30, which is not always easy. It usually means letting Elio wreak havoc in the kitchen while I cook. But we sit down together, and I serve him what we’re having. If it’s something I’m not sure he’ll love, I like to add a couple “safe” foods I know he enjoys, like cheese or berries.

He’s generally great about trying what’s on his plate, and I don’t put pressure on him to eat. I really like the idea that parents decide what and when food is served, and kids decide how much they eat. Some nights he eats everything, and other nights it’s just a few bites- which is normal and okay. Kids are really good at honorning their hunger cues (alhtough it can be stressful as a parent).

When he’s done, we let him get down from his chair and move around while we finish eating. If he wants me to come play, I hold the boundary that I’m still eating and will join him when I’m done. It’s fine if he’s finished, but he doesn’t get to dictate when dinner ends for everyone else. Sometimes he comes back for a few more bites.

I know some kids are naturally pickier, and holding a boundary around not making separate meals can be really challenging. It can take anywhere from 10–30 exposures for a child to accept or even try a new food. Which is why I think there’s so much value in eating together, modeling healthy eating habits, and continuing to offer a variety of foods- whether they eat them or not. And I do believe in including at least one “safe” food on their plate.

Do you cook one meal for everyone, or something different? Share in the comments!

And if you liked this post, you may enjoy reading these:

• Meal Planning for Picky Eaters

• Back to School Lunch Ideas

• Kid-Friendly Anti-Inflammatory Diet Food List

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Pregnancy and Nausea

One of the hardest parts of pregnancy for many people is the nausea. It can be worse for some than others and can, tragically, last much longer than expected. Typically, it eases by around 14 weeks, but for some, it can lasts throughout all of pregnancy. I feel grateful that my nausea was relatively mild in both of my pregnancies and mostly gone by the second trimester. These are things that helped me personally, and also tips I recommend as a nutritionist. If you experience severe nausea, it’s important to talk with your OBGYN or midwife, as there are safe medications that can help.

For me, the most important thing was keeping some food in my stomach at all times. In my first pregnancy, I kept plain crackers next to my bed and would eat a few before even getting up in the morning. I cannot overstate how much just eating a bit every few hours helped. I think simple, bland foods work best like toast, crackers, cereal, a banana, or applesauce. Eating small, frequent meals can also be key- eating too much at once often made me feel worse. It can also be helpful to separate meals and water by about 20–30 minutes, rather than drinking large amounts with food.

I also kept ginger chews and ginger tea on hand. Ginger is naturally soothing, although, to be honest, I didn’t notice a huge effect. I kept it up though just because something is always better than nothing.

Acupressure bands, like Sea-Bands, can be helpful. I tried them too, and while they didn’t make a big difference for me, I tried to lean into the placebo effect.

Supplementing with vitamin B6 has also been well studied and may be the most helpful. You can take a B6 supplement or focus on foods rich in B6, like salmon, poultry, avocado, pistachios, bananas, and spinach.

Pregnancy nausea can feel relentless, and I don’t want to minimize how hard it can be. While the biggest help is just time, eating small, frequent meals, B6, ginger and acupressure bands may make it much more manageable.

Did you experience a lot of nausea in pregnancy? What helped you? SHare in the comments.

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Today’s post is a little different… because I have some very exciting news to share!

Our Nourished Mama community is growing by one sweet little member, a baby boy, that we are overjoyed to be welcoming earthside this August.

We are beyond grateful to be adding another member to our family and to watch Elio become a big brother. Watching him now, knowing that in just a few months his whole world is going to change, brings up so many emotions.

Anyone who has followed my story knows that we went through IVF to have Elio, and that was the same case with this baby. I never thought IVF would be a part of my story, but I am also so deeply grateful for the doctors, the science, and the technology that have made being parents possible for us.

The first time we went through IVF, I was anxious and impatient. This time, I told myself I would be calmer and better at going with the flow. And even though I knew what to expect, I still found it challenging, somewhat invasive, and impersonal (despite the fact that I truly love our doctors). We sadly had to go through the process twice this time (more on that in another post), and I won’t lie, it was difficult for me. And yet here we are, with a beautiful little boy on the way. All worth it in the end.

If you’ve walked through infertility, loss, IVF, or any version of a difficult path to motherhood, I see you, and I am with you. It can be a really isolating and exhausting experience.

After getting through the transfer process and those first few early weeks, this pregnancy has thankfully felt easy. I’m in my second trimester now (my favorite, by far), and overall I’m feeling good.

That said, there really is nothing like pregnancy exhaustion, especially with a toddler who doesn’t sleep through the night. Woof. I rarely make it through a day without a nap.

Food-wise, I’ve had it pretty easy. I can eat most things, and the only true aversion has been coffee (which my dad is thrilled about). My sense of smell is strong, and I may gag at anything remotely unpleasant, but I’m so fortunate not to deal with much nausea.

When I was pregnant with Elio, I hiked and exercised almost daily, and that’s just not happening right now. I’m still moving most days, but it’s not at the same level as it used to be, which I’m OK with right now.

I’m so grateful to share this next chapter with you. Thank you for being part of this community!

I’m so excited to share this pregnancy and beyond, and I’d love to be as open with you all as possible. What would be helpful to hear about? Pregnancy updates, IVF, nutrition while pregnant, postpartum planning, etc. Share in the comments what would feel most supportive or interesting to you!

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I started the Nourished Mama Collective to create a community where we could have honest conversations about topics without any judgment. I’ve never needed community more than I have in this season of my life. I want this space to be a place where we can connect, stay informed, chat, and all help each other feel a bit better.

As we continue to grow Nourished Mama Collective, I want your feedback and input on the topics you would like to see when it comes to pregnancy, postpartum, motherhood, raising kids, and familyhood.

Below are some ideas to get the conversation started. Please let me know what you are interested in by adding a comment, or, if you prefer to remain anonymous, email wnc@hlb-health.com with “WNC Mama” in the subject line.

- Diana

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Conversation Starters

Pregnancy Nutrition & Wellness

• What to actually eat in the first trimester (when nothing sounds good)

• Iron-rich meals that aren’t boring

• Gestational diabetes meal support

• Healthy weight gain without obsession

• Supplements: what’s necessary vs optional?

• Preparing freezer meals before baby arrives

Postpartum & Early Motherhood

• Healing meals for postpartum recovery

• Supporting milk supply through nutrition

• What to eat when you’re exhausted and short on time

• Blood sugar balance for new moms

• Hormone-supportive meals after birth

• Postpartum hair loss & nutrient support

• Realistic self-care when you have a newborn

• Navigating body changes with compassion

Feeding Babies & Toddlers

• Starting solids: where to begin

• Preventing picky eating

• Toddler snack ideas that aren’t ultra-processed

• What to do when your toddler won’t eat dinner

• Gut health for little ones

• Managing sugar exposure without fear

• Immune-supportive foods for toddlers

Family Nutrition & Busy Mom Life

• Grocery shopping strategies for moms

• Batch cooking with toddlers underfoot

• Budget-friendly healthy eating

• Navigating food sensitivities

• Raising intuitive eaters

• Creating a positive food culture at home

• School snack swaps

Mom Health Beyond Food

• Stress and its impact on digestion

• Gut health for moms

• Supporting thyroid health postpartum

• Emotional eating in motherhood

• Morning routines for energy

• Balancing coffee and energy crashes
  
  

While I was still nursing Elio, I had planned to wean him and not replace those calories with cow’s milk, but rather with a nutritionally dense diet.

It seems to be common practice in the US, and still widely recommended, to give babies 12 months + about 16–24 ounces of whole cow’s milk per day. But nutritionally speaking, it’s not actually necessary to wean from the breast and replace that with cow’s milk. The biggest concern with little one’s drinking too much milk is that it can displace real food. It can also increase the risk of iron deficiency and other nutrient deficiencies.

Milk isn’t bad, though, and it can have its upsides. It’s an easy source of protein, fat, and carbohydrates, and it also provides calcium and vitamin B12.

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So, my plan was to simply transition from breast milk to a balanced, whole-food diet, without making cow’s milk a staple. But… you know what they say about the best-laid plans.

I weaned Elio just after he turned one. I would have loved to nurse longer, but I also wanted to give my body time to adjust before trying for another baby. Elio has always been a pretty decent eater, but he has never been a great sleeper. Around 12 months, his sleep was truly awful, and we were desperate. We started giving him a bottle at night with half toddler formula and half cow’s milk - and it worked! He stopped waking up as often, and when he did wake, we’d give him another bottle, and he’d go right back to sleep.

Any parent who has dealt with a difficult sleeper knows that once you find something that works, you cling to it for dear life.

After speaking with our pediatrician, we eventually dropped the toddler formula and moved to just cow’s milk - before bed and whenever he woke in the night. At his peak, he was probably drinking close to 30 ounces of milk a day, which was too much. I noticed that his appetite for real food declined.

We’ve since weaned him off all middle-of-the-night milk, and now he just has whole cow’s milk before bed. Which feels like a good balance right now. I’m okay with him having some milk, and it does bring me peace knowing he’s getting a little extra fat and calories before sleep.

I still don’t think it’s necessary to wean from breast milk to cow’s milk. But I do understand why it’s often done. The World Health Organization recommends breastfeeding until age two and beyond, and if you’re nursing that long, the need for cow’s milk is likely much lower. In the U.S., though, with our limited (read: basically nonexistent) maternity and paternity leave and lack of systemic support for breastfeeding parents, nursing for two years just isn’t achievable for many families. I think that reality plays a big role in why cow’s milk becomes the default.

I also think it’s worth acknowledging that the dairy industry has done some very successful lobbying over the years.

Overall, there’s no judgment here. Whether you give your toddler cow’s milk, a little milk, or no milk at all, all those choices can be perfectly healthy. If you choose a non-dairy alternative, I generally recommend soy milk, as it’s more nutritionally complete than most other plant-based options.

What are your thoughts? Do you give your toddler cow’s milk or another variety? Share in the comments…

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Does Breastfeeding Help With Weight Loss?

And why do some women not lose weight while breastfeeding?

Editor’s Note: This article is part of our ongoing conversation about postpartum nutrition, hormones, and realistic expectations during motherhood. If you’re looking for deeper support around these topics, subscribe to Nourished Mama Collective - it’s free for all - and forward to anyone you think may benefit from topics like this!

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Before getting pregnant, I heard countless times that breastfeeding helps with postpartum weight loss and that the weight would basically just fall off if I were nursing. It’s repeated so often that I assumed that would be my experience. It wasn’t.

I was honestly surprised when the scale barely budged after the first few weeks, even though I was exclusively breastfeeding. I’ve heard so many stories from women who struggled to return to their “normal” weight until after they stopped breastfeeding. I also know quite a few women who actually gained weight while nursing. And also women who really struggled to keep enough weight on while nursing. So… what’s the deal?

Breastfeeding can help with weight loss - but it’s not necessarily the norm. And for some women, it actually does the opposite.

From a purely physiological standpoint, breastfeeding does require energy (calories). Producing breast milk requires roughly 300–500 calories per day for most women. In theory, that demand can contribute to gradual weight loss over time.

But that’s only one piece of a much bigger picture.

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So why don’t some women lose weight while breastfeeding?

1. An increase in hunger and cravings. Breastfeeding can make you hungry, I know it did for me! And not necessarily just snacky - some women say they feel deeply, urgently hungry in a way they’ve never experienced before. It’s common for the body to ramp up your appetite to protect milk supply. If you’re consistently eating more than you’re burning (which is very easy to do when sleep-deprived), weight loss won’t happen.
   

2. Hormones play a huge role. Prolactin, the hormone responsible for milk production, may promote fat storage in some women. Estrogen is also lower while breastfeeding, which can make it harder to release stored fat. This hormonal balance isn’t bad - it’s protecting your body’s ability to produce milk.
   

3. Stress and sleep deprivation can impact you A LOT. Chronic sleep deprivation raises cortisol, which can blunt weight loss and encourage fat storage. It can also increase food cravings and reduce your ability to think clearly about food and make healthy choices.
   

4. Everyone’s body is different. Some women do lose weight effortlessly while breastfeeding. Others don’t see changes until they wean. We’re just different.
   

I completely understand the desire to feel normal in your body again and to fit into your clothes. But the goal of breastfeeding shouldn’t be to lose weight. For many of us, our bodies prioritize milk supply over losing weight - and that’s not necessarily a bad thing.

I noticed that it wasn’t until around 9 months, when Elio had started eating solids, and I was getting more sleep, that I felt more normal in my body. And looking back, I wish I had been more patient with that process.

Did you lose weight while breastfeeding? Or not until you stopped? Share in the comments!

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