Tag Archives: Libby Hobday

What Bra Size are you?

What Bra Size Are You?

For many years I have thought I was the same bra size. Excuse my naïvety, but I thought that one, pretty much, stayed the same bra size always? But, I was wrong.

Last week, I attended an event by New York City based, Momtrends which was hosted by and at the stone and mortar; Intimacy on Madison Avenue, on the Island of Manhattan.

Intimacy is a national lingerie chain, here in the United States, who, besides selling the most beautiful lingerie, excel as bra fit stylists. You can find stores in 11 states across the country; Georgia, Texas, California, Massachusetts, Arizona, Pennsylvania, Illinois, New York, Washington D.C and Florida.

I was fitted by a wonderful woman by the name of Angela, who taught me so much about wearing a bra. First of all, a women’s bra size does change. Women lose weight, and gain weight especially during pregnancy and breast feeding, and it is important to be fitted once a year to make sure you are wearing a bra which is supportive to your current size.

To put into perspective; for so many years I have thought I was a size 36D but I am actually a 32DD at the moment – which was news to me!

 

Let’s talk Sport Bras

I am an extremely active Mother, with most mornings being dedicated to exercise. Whether that be crossfit, kickboxing or running I am always on the go. At the moment, I have a chest injury and have to limit movement for the upper part of my body, so I am running a lot and far. On average 5 miles a day! Or, 8KM for the Aussies out there.

I have always worn sport bras which I have bought at a local active store. No brainer right, this is what I have always done and really I have not known any better? While I was at Intimacy, I was fitted for a sport bra. And, wow, what a difference it has made wearing it out on my morning runs. Before hand, while wearing one of my conventional sport bras, I was flopping around everywhere and squashed flat, but with my new sport bra my breasts stay nice and snug and do not move at all! This is a whole new experience to me. So much so, that as I only bought one fitted sport bra when I shopped at Intimacy, I now rinse it out in the shower post run to make sure I can wear it again the next morning. I will never buy conventional run-of-the-mill sport bras again, that is for sure!

What I used to wear…. colorful sure but not that supportive.

And, what I am wearing now…. such a difference.

If you are interested in getting fitted by a professional in-the-know bra stylist, Intimacy offers a complimentary fitting which you can sign up for HERE. With over 90 different bra sizes available for women, it is worth a visit, as there is a lot of room to move there (no pun intended)!

I just know that you will leave the store feeling a lot more beautiful in the chest area, and as a result more confident; just like me.

Thanks for stopping by Willy B Mum. We hope this posting has made you think, and lead you on to a new discovery!

Let’s talk chutney, & convert that meat sandwich into a vegan one

Vegan, cruelty-free and delicious sandwich

When I think of chutney (also known as relish), it reminds of growing up in Australia when I was a very little girl. My Father would make these ham sandwiches with chutney, mayonnaise, cheese and salad. Of course, that was a very long time ago as I have not eaten any meat in over 26 years now but the memory still remains.

Chutney is a side dish or condiment, which is used to enhance and add flavor to another dish. It is generally plant-based and may include spices, fruits, herbs and chillies.

I have followed a vegan plant-based diet for over 7 months. When it comes up in conversation that I am a vegan, I am met with comments of awe, or disbelief. Generally speaking, people think that it is really difficult to stop eating meat and dairy products. Not so much difficult, more so, people do not know how they would still eat the same things with substitutes, or really have no idea what they would eat; period.

For me, it has been a relatively easy transition. This is because of a combination of things; One, here in New York City there are so so many vegan food options. I can walk into any store and easily find something healthy to snack on. Two, my family eats very healthy, preparing most of our meals at home. Three, I have been a vegetarian for so many years that going the extra mile to cut out dairy products was easy enough. Four, and most importantly, I love animals way too much to eat them!

Today, I want to highlight the simple (what we would call in Australia) a ham and salad sandwich and how you can easily make it vegan style, without the guilt of taking another life, as well as being way healthier for you.

Vegan ingredients for a ham and salad sandwich

What You Need

  • Vegenaise – Vegenaise is an egg-less mayonnaise that is heart healthy made from non-GMO expeller-pressed oils. I mean, personally, I love this stuff. I could never eat traditional mayonnaise again. It also comes in a variety of options like reduced-fat, organic, grapeseed and soy-free. Once you try vegenaise you will never go back to the old school unhealthy cholesterol laden kind. That I guarantee!
  • Chutney – My favorite is Mango Mania which is made by Legacy Chutney. Legacy Chutney was inspired by a Pakistani Grandmother who passed on her wonderful chutney recipes to her younger family, and is now thankfully available for us all to enjoy. If mango is not your thing, they also have Cherry Kiss Chutney, Sweet Fruit Chutney and Date Night Chutney flavors. Sweet and Spicy, Legacy Chutney is a perfect addition
  • Red Onion – This onion is one of the milder in flavor and sweetness of all so it gives a nice flavor when used in raw non-cooked meals
  • Pickles – These are cucumbers that have been fermented in a brine made of water, vinegar, salt. And, now you know
  • Tomato – If I cannot find a ripe tomato, I am not going to use it. There is nothing worse than having a tomato in your salad that is under-ripe and crystal white on the inside
  • Lettuce – Where once upon a time, I always used iceberg, I have recently learned that it is one of the least nutrient void foods available. I now always use fresh spinach leaves, or in this case, arugula aka rocket which is rich in potassium and vitamin C
  • Bread – Sprouted Bread is the best, as I understand that it has a higher mineral and vitamin content. It is also has more protein and less fat of traditional breads
  • Meatless Yves slices – My favorite is the bologna kind; it tastes just like the real deal without the sad fact that you are eating a beautiful creature that was once alive and well
  • Vegan Cheese – I am still to explore what my favorite vegan cheese is. However, for now, I use Go Veggie Rice Vegan variety which is cholesterol, saturated fat and trans fat-free and only 40 calories a slice – love that!
  • Sea Salt and Pepper to taste

Read More Willy B Mum

Basic Lip Balm Recipe

Did you know that most commercial lip balms, are made with an ingredient base of petroleum?

Petroleum jelly is made from just that—petroleum, a nonrenewable resource that may be contaminated with cancer-causing agents called polycyclic aromatic hydrocarbons. Furthermore, ingesting too much of it (which is easy to do when you slather it on your lips in winter) can lead to upset stomachs and diarrhea. — Rodale News

Once upon a time, I did not mind if I used lip balm based with petroleum, but that was just because I did not know that petroleum was harmful to the body? Or maybe it was because I never even bothered to read a lip balm ingredient label list to start with, and was none the wiser! Yes, that is more like it.

Most recently, I have started experimenting with lip balms. I am on a journey to start making as many natural products in my home as I can which, really is, an enjoyable learning experience. For sure, I am quite confident now with making super-duper body butter. But, after my lovely husband asked for a lip balm that would protect his lips from chapping when he is out on the mountains skiing, I started working on it straight away for him.

Ingredient List – Cocoa butter, grapeseed oil, shea butter, beeswax and coconut extract

This recipe is for a very basic lip balm which you can do so much with; substitute ingredients if you like. For example; Candelilla or Carnauba wax are great vegan substitutes to beeswax. Personally, I would prefer to make my products vegan but I have a ton of beeswax in my supply kit at the moment and want to use it rather than waste it. You can also add a tint for color (dried beetroot or saffron powder will work), or maybe rose petals for a visual vibe. It is really up to you, and there are so many choices out there. Let your Creative You Flow!

All of the ingredients can probably be bought in a health food store easy enough. However, for reference I buy most of my apothecary supplies from an online distributor based on the West Coast USA – Essential Wholesale and Labs

This recipe is going to make quite a lot of lip balm; around the 15 ounce mark. This is great if you are making it for friends and family, or if you use a lot of lip balm? If not, and you only want a small amount please adjust the recipe accordingly.

Ingredients in the double boiler

What You Will Need

  • 3 ounces of yellow beeswax
  • 2.25 ounces of cocoa butter
  • 3.75 ounces of shea butter
  • 6 ounces of grape seed oil
  • 2 tablespoon coconut extract

Special Equipment

  • Double Boiler
  • Digital Food Scale
  • .25 oz glass lip balm jars or substitute, I used 1 ounce + sized jars
  • glass or silicone stirrer
  • Long Spout pouring jug

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My journey finding the perfect vegan prenatal supplement

=&0=& are vitamin and mineral supplements intended to be taken before and during pregnancy and during postnatal lactation. Although not intended to replace a healthy diet, prenatal vitamins provide women of child-bearing age with nutrients recognized by the various health organizations including the American Dietetic Association as helpful for a healthy pregnancy outcome — Wikipedia
During my last pregnancy, I took the prenatal tablet my Doctor prescribed to me. I did not think too much of it or the ingredients for the matter; I just trusted that it was okay to take. Fast forward 4 years and I am of a completely different mind when it comes to what I put in my mouth. And, I mean completely different!

34 weeks pregnant with my only Son in 2010

Gelatin is a substance which is an ingredient in most tablet capsules and most jelly like lollies (candy). But, how many people know what gelatin is; not many apparently. I played around with this theory asking people in stores, “Does this product have gelatin in it” – sadly most people I encountered did not know what gelatin was. Just like me a few years back! It is not like the brands are screaming it out to the world and I see why; it seems like such a paradox to put animal by-products in fruit products, medicines and candies right?

Gelatin is favored as a coating for medicinal tablets and caplets, and is usually made up of body parts from slaughtered cows, pigs and horses too. Feel sick, I do?

Read More Willy B Mum

Four Halloweens and Counting

When, my 3-year-old Son was born, my husband bought me my first iPhone. The main reason for this gift was so I could use one of the breast milk calculator APPS; you know one that counts how many minutes you breastfeed on each boob for, per day per feeding!

My husband likes to keep track of everything, he is a numbers guy, and this was a way he could keep in tune with how his wife and baby were doing. It was also really handy information to have on a digital spreadsheet for when we visited the Pediatrician. Welcome to the future! At a glance, our Doctor was able to see whether Miles Storm was drinking a healthy amount of breast milk. And, I have to tell you, having to nurse every 3 hours to feed Miles I was of no help in remembering how much milk he was drinking, I was more like a walking sleep-deprived zombie! It was all such a blur. Yep, those were the good old days.

Another thing that my husband signed me up for around that time was the relatively unknown Iphone APP known as Instagram. Yes, I have uploaded photos of my life on Instagram for 3 years, and that time has flown by. I am actually really grateful for this introduction for many reasons. One being that I have dated visual memories that I can go back and visit at any time, and being a Mummy Blogger this is incredibly helpful at times, like now. Social Media; how would we live without it.

From a cute little Father Christmas to this year’s IronMan; I am so looking forward to seeing my Son’s Halloween costumes progress over the years to come. I invite you to enjoy the different stages of my little munchkin growing up through the 4 Halloween’s he has experienced in his young life so far.

First Halloween
Year 2010
Father Christmas
Brooklyn NY
Miles Storm was around 6 weeks of age during his first Halloween. I had planned to take him to a Halloween Party with my Mother, who was visiting from Australia, but it did not work out as planned. Instead we dressed him in his Father Christmas outfit, which he posed for with our Bulldog Mohawk, a few weeks later.

Around 6.5 pounds

Second Halloween
Year 2011
Kangaroo and Joey
Rhinebeck NY
1-year-old; one of the best ages for Halloween, from a Parent perspective anyway. Miles Storm had just started walking, and did not mind whether that he was dressed up as a cute kangaroo. I was also happy to represent my homeland of Australia. Not to mention, everybody just thought that he was adorable.

Skippy the Bush Kangaroo

Third Halloween
Year 2012
Pirate
Rhinebeck NY

Halloween, was for the most part, cancelled in New York in the aftermath of the devastating, Hurricane Sandy, which had hit landfall a week earlier. Miles Storm had picked his costume out, and was very excited about it all, so instead we took him to the Rhinebeck Farmer’s Market where he strutted his stuff. He was loving life this day, literally as proud as punch. As you can see, a picture speaks a thousand words.

Ahoy Matey!

Fourth Halloween
Year 2013
Ironman
Brooklyn NY
Sigh…. this year Miles Storm was adamant that he must be dressed as cartoon character Ironman. It took him hours to choose his outfit from a catalogue which came in the mail, and while my husband and I tried to convince him otherwise, he would not budge! From a cute fluffy kangaroo to a superhero that wants to save the World. Such a boy! This was also his first time Trick or Treating which he just did with the other children in our apartment building.

Ironman, what next

What are the varying characters that your child/children have dressed as over the years? When do children stop wanting to dress up?

Happy Halloween Everybody, and here is to many more to come!

THANKS FOR READING MY BLOG!

Chilled Avocado Soup with Dill, Coconut and Nuts

Ingredients – Water, Dill, Red Wine Vinegar, Red Onion, Walnuts, Avocado and Coconut Milk

Many years ago, during a summer in New York, I was introduced to cold soups. Yes, with the popular tomato-based Gazpacho Soup. I will admit, it look me awhile to get used too – cold soup – but now I actually look forward to it in the warmer months when Summer comes around.

Today, wanting to try something that my (almost 3-year-old) could help me with I came up with a Chilled Avocado Soup. You can tell from his face in the photo below how much he LOVED being involved. I mean, when I turned that blender on it was priceless. Of course, he wasn’t interested in helping with the dishes…. But that is a whole other story!

This soup takes minimal down time as there is no cooking involved. It is more like a smoothie kind of vibe – you put everything in the blender and press blend. Genius right? And, not just that, this soup just doesn’t have to be soup. What I actually found after making it (and you can see from the photos it was a lot of soup) is that it is also perfect as a dip, and as a topping to foods like Veggie Burgers.

Miles Storm LOVES helping out in the kitchen

WHAT YOU NEED 

  • 2 ripe Avocados
  • 2 cups of Coconut Milk (I used So Delicious)
  • 1/2 cup of nuts (I used walnuts as it was all I had BUT I think Macadamia or Pine Nuts will be tasty too)
  • 1/3 cup of the herb dill and a little extra for the garnish
  • 1/2 cup of diced red onion
  • 1 tablespoon of rice vinegar
  • 1 cup of water
  • Salt and Pepper to taste

Read More Willy B Mum

Early Summer Vegan Plate via YoginiCuisine

Eating vegan, meaning you do not eat any animal flesh or by products, does not have to mean “eating rabbit food” with a piece of carrot for breakfast and a piece of celery for lunch. On the contrary, eating a plant-based diet can be an eye-opening array of tastes and textures which can help to prolong life by reducing your chance of developing such ailments as diabetes, heart disease and cancer – TRUE Story!

Personally, I like to call myself a try-hard-vegan because in my heart-of-hearts I really do hope to eat as a strict vegan one day. But, for now, I eat seafood, the occasional piece of cheese and sometimes eggs. However, I have not eaten animals for 25 years purely because I love animals so much and can just not stomach the thought of eating a furry friend.

I think that I could probably become a Vegan easier if I was able to coordinate a constant array of dishes at each meal time. Unfortunately, this is something I constantly struggle with. I mean, I know how to make a salad, or a vegetable soup or a Veggie burger with dressings but I lack the skills to make a proper meal with a variety of options. So weird though, that for my Son I can whip things up in a jiffy but for me it is like the “lights are on but nobody is home”.

My girlfriend, mother, yoga teacher and sustainable food nut, Sarah Willis AKA YoginiCuisine, graciously put together this posting for me this week of an appetizing vegan meal with a small tasting of different foods.

Sarah calls this the “Early Summer Vegan Plate ” as beginning of the season Radishes, Garlic Scapes, Scallions, Lettuce and Beetroot are all in abundance.

Guacamole with scant diced Red Onion, Pressure Cooked Beetroot, Sliced White & Red Radishes, Torn Green Leaves – All served with a Cashew Scallion Oregano dressing

MENU

  • Guacamole with scant Diced Red Onion
  • Beetroot (American for Beets) either canned, roasted, boiled or pressure-cooked
  • Green Leaf Lettuce
  • Sliced White & Red Radishes
  • Cashew Scallion Oregano dressing (see below for recipe)

**To reduce consuming toxins/pesticides I suggest only using organic or low-spray ingredients

Partial Ingredients to create this fine dish – Garlic Scapes, Red Onion, Scallions, Raw Cashews, Avocado, Lemon, Beetroot and Oregano

Ingredients AMAZING Cashew Scallion Oregano dressing

  • Garlic Scapes chopped fine
  • 1 bunch Scallions Whites and Greens chopped
  • 3/4 cup Extra virgin olive oil
  • 2/3 cup Apple Cider Vinegar
  • 1 cup Raw Cashews
  • Juice of 1/2 Lemon strained
  • 1 cup Water
  • Sea Salt & Pepper

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Coconut, Blueberry, Banana, Macadamia Nut Mini-Muffins

These mini-muffins are perfect for breakfast

My little boy has allergies to cow dairy products and gluten, so not wanting him to miss out, I created this gluten-free, dairy-free, vegan, sugarless mini-muffin recipe by taking and adding from a few different recipes.

It was my first time experimenting making muffins, and besides over cooking the first batch a little too much, these turned out surprisingly well; being super moist and really delicious. I am very proud of myself!

Happily, Miles Storm was eager to help out in the kitchen which turned into a fun afternoon activity for both of us. Cooking with him is such a lovely bonding experience – a lot of mess, a lot of questions and a lot of laughter!

I suggest serving the mini-muffins plain (above photo) as part of a healthy breakfast, or even decorated (bottom photo) with toppings like fresh banana. Who doesn’t love bananas! Alternatively, as a special treat, dress the mini-muffins with sprinkles. For this batch I used the Australian multi-colored alternative known as “hundreds and thousands”.

Enjoy.

WHAT YOU WILL NEED

  • 2 Cups of Almond Meal
  • 1 teaspoon of baking powder
  • 1/4 teaspoon of baking soda
  • 1 teaspoon of coconut oil (I used Trader Joe’s Organic Virgin Coconut Oil)
  • 1/3 cup of apple cinnamon sauce (I used Trader Joe’s Organic Apple Sauce with Cinnamon)
  • 1 cup coconut water
  • 1 very ripe banana, mashed until smooth
  • 1 cup of macadamia nuts, chopped small
  • 2 cups of organic blueberries
  • 1/4 cup of coconut shreds

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Chocolate Coconut Kiwi Fruit Icy Poles – Yummo!

Dark Chocolate Chips, Coconut Oil and Kiwi Fruit. All Organic and Vegan!

The other day while online I stumbled across Cathy the ShowFood Chef’s Blog. While I haven’t explored Cathy’s blog so much, I was totally inspired by her Kiwi Fruit covered icy-poles and decided to try them out for myself.

My 2.5 half year old LOVED this icy treat and literally tried to eat 5 of them at one time, which was very cute! They are really really easy to make, and a great activity to have your Little One help you out with. They are also a healthier alternative to most icy-poles you would buy in a store. Of course, I used all organic products and I love that it is all vegan.

Five at a Time

WHAT YOU NEED

  • Organic Kiwi Fruit. Peeled and Sliced in 1 inch pieces
  • 1 cup of organic dark chocolate
  • A half cup of coconut oil
  • Wooden Icy Pole Sticks

WHAT TO DO

  • Peel and cut kiwi fruit into 1 inch pieces
  • Place Icy Pole stick into the center of the fruit

Sticks in the kiwi fruit

  • Place on tray and place in freezer until frozen (I left mine overnight to be sure)
  • In a double boiler, (or just a metal bowl placed in some boiling hot water), place the chocolate and coconut oil and stir till melted

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Roasted Cauliflower Soup garnished with Kalamata Olives

First step – Cauliflower, Onion, Rosemary and Garlic into the oven to roast

I love cauliflower, it is absolutely one of my favorite foods on the planet. I love it roasted, as a salad and mashed just like potatoes. I have always wondered about making it as a base for a soup and this week while on the Treehugger Website I saw a recipe for “Roasted Cauliflower Soup with Aged Cheddar” and it got me thinking…..

The thing is, the recipe on TreeHugger calls for dairy products and I am not a fan of eating any animal products in my diet if I can help it. My Son also develops eczema when he has cow milk or cheese, and because of this, my husband and I stopped giving either to him a long time ago.

So, I decided to create a non-animal-product twist that is better suited to my family needs by using unsweetened coconut milk and a vegan cheese substitute instead. For my first go at it, it turned out really delicious, and because of the thick consistency can easily be substituted as a pasta sauce or even as a dip (like hummus) with veggie chips or raw carrots.

Total cooking time with preparation is around 2.5 hours and serves 4 generous adult servings.

Cauliflower has many health benefits including being a great food to eat if pregnant or planning on becoming pregnant. Cauliflower is full of folate B9 which protects from birth defects and low birth weight in babies.

It is also high in important B vitamins like niacin, riboflavin, pantothenic acid, and thiamine, can aid in weight loss and has been proven to considerably help prevent certain kinds of cancer like prostate, breast and colon.

This is just to start, there are also many other positives about eating cauliflower like aiding the body with digestion, supporting in anti-inflammatory issues like arthritis and being chock-a-block in antioxidants.

WHAT YOU NEED

  • 1 whole organic cauliflower, cut into small chunks
  • 1 medium organic onion, cut into small chunks
  • 15 whole organic garlic cloves
  • Small handle of fresh rosemary leaves (remove main stem)
  • 4 tablespoons of organic olive oil
  • 3 cups organic low sodium vegetable broth
  • 1 cup vegan shredded cheese (I used GO Veggie!™ Mozzarella Style Shreds)
  • 2 cup of unsweetened coconut milk (I used So Delicious Unsweetened Coconut Milk)
  • Salt and Pepper to taste (easy on the salt)
  • Sliced organic Kalamata olives to use as a garnish

Read More Willy B Mum