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The Farmstyle

The Farmstyle

by Kayla Zenner

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I had my breastmilk tested and here is what I found out.

November 24, 2021 · In: Mom Life

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You guys, breastfeeding is so hard! Not just physically hard, but mentally. Not knowing how much milk baby is getting or if they are truly getting the right nutrition from what they are drinking was my biggest struggle!

To compound that fear when I went into my son’s 4 month appointment we got the news that he was not gaining the way he needed to. His pediatrician said that my milk did not have enough calories to sustain him and that I needed to supplement. However, I knew that it is rarely true that moms milk doesn’t have enough I was still very fearful and anxious over it. I also knew that I wouldn’t have peace in the decision to supplement unless I had tried everything possible to continue our breastfeeding experience.

When I talked to my husband after that appointment, it was actually his words that got me searching for a solution. He told me “There has to be a way to test your milk to know how much fat is in it.” and I agreed! So off to google I went! I then found the company Lactation Lab. They make testing your breastmilk so easy. All you need to do is order one of their kits, pump 1-2 oz of milk throughout the day, freeze it and then mail it back in the provided envelope. Then your results are sent back to your email. The hardest part was waiting for the results.

The results I received were so reassuring. The test showed that my milk contained 24.3 calories/oz (for reference formula typically contains 20 calories/oz). It was so nice to know that my calories were actually where they needed to be. I also loved how in addition to giving my results they gave diet suggestions to improve any areas that I wanted. Knowing that what I eat can affect my milk nutrition was also very reassuring!

You can grab your own kit here, and use code FARMSTYLE to save 20% on your own kit.

Checkout what my results looked like!

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By: Kayla · In: Mom Life

About Kayla

Hi! I'm Kayla. I'm here to help inspire busy moms to get back in the kitchen and feel beautiful along the way! I'm married to my high school sweetheart and live on a farm with our two busy boys.

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Meet Kayla

Meet Kayla
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LIVING OURFARM(LIFE)STYLE WHERE WE ​JUGGLE THE CHAOS OF MOTHERHOOD ONE ​KITCHEN ADVENTURE AT A TIME!

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Help me get to my big goal before 2026.
Help me get to my big goal before 2026.


Comment RECIPE for all the details sent to your in
Comment RECIPE for all the details sent to your inbox. 

These Individual Chicken Pot Pies are the ultimate cozy comfort food with a flaky homemade pie crust, creamy chicken filling, and perfectly portioned for easy serving.

Ingredients
Chicken Pot Pie Filling
3 cups rotisserie chicken shredded
1 onion diced
1/2 cup carrots diced
4 tbsp butter
1/4 cup flour
1/4 cup heavy cream
2 cups chicken broth
1 tsp onion powder
1 tsp garlic powder
1/2 tsp rosemary
Pie Crust
2 cups butter cold
4 cups all purpose flour
2 tsp salt
1/4 cup ice cold water

Instructions
Preheat oven to 425 F.

Make the Pie Crust
In a large bowl add cubed butter, salt and flour. Using a pastry cutter or two knives cut together the flour and butte until it resembles crumbly flour.
Slowly add in the ice cold water until the dough starts to come together. Once the dough starts to come together pour onto a counter and use your hands to combine the dough.
Split the dough in 12 section and place onto a floured surface and roll out half the pie crusts to fit your pie pan. If the dough starts to stick to the rolling pin, sprinkle a little flour on top.
Transfer the rolled-out crust to your pie pan, pressing it gently to fit the bottom and sides.

Make the Pot Pie Filling
Melt butter in a cast iron pan and add in onion and carrot. Cook over medium heat until soft. 
Add in flour. Cook for 1-2 minutes.
Add in chicken stock, seasonings, chicken, and heavy cream. Simmer for 5 minutes to thicken sauce. 
Top with biscuits and bake according to biscuit instructions.

Assemble the Pot Pies
Add about 1 cup of filling to each of the prepared pie pans.
Roll out remaining pie crust and place on top of filled pie pans.
Crimp the edges and bake pies for 25-30 minutes, or until crust is golden brown.

Make Ahead Option
After assembling the pit pies, place onto a sheet pan and freeze for 1-2 hours. Wrap each in plastic wrap and freeze for later. 
Bake from frozen at 400F for 45-55 minutes. Covering with foil if the tops brown too fast.


Comment BREAKFAST for all the recipe details.

Th
Comment BREAKFAST for all the recipe details. 

These viral sausage gravy bombs are perfect for Christmas morning! Combining the classic biscuit and gravy into a portable breakfast creation, they are a family favorite!

Ingredients
1 lb ground sausage
1/3 cup flour
2 cups milk
1 Tbsp Roasted Chicken Better than Bouillon
pepper to taste
1 pkg refrigerator biscuits

Instructions
In a large skillet cook the sausage.
Add in flour, stir to coat the sausage and cook for about 2 minutes. Add in milk boulion and pepper. Simmer until thickened.
Roll the biscuits into a small circle, then fill with about 1/4 cup gravy. Pinch up to middle to seal and place seam side down on a baking sheet. Repeat with remaining biscuits.
NOTE: if making these ahead of time you can place these in the refrigerator overnight. Then bake the next morning. 
Bake according to biscuit package.

TIP: I like to double this recipe and freeze the remaining. Pull out what I want the night before to thaw in the fridge, then place in oven on broil for a few minutes to crisp the biscuit up. BECAREFUL not to forget them in the oven and watch carefully.

#christmasbreak #makeaheadbreakfast #biscuitsandgravy


Nothing beats a room full of flour-dusted hands an
Nothing beats a room full of flour-dusted hands and people excited to learn.

Our pie and sugar cookie class with Wendy @thepeacefulhomestead gave 12 students the confidence (and the recipes) to bake treats everyone will be raving about.

These classes are always so much fun and I look forward to it every year.


(ad) A little peek into my everyday life:

School
(ad) A little peek into my everyday life:

School drop-off → recipe testing → editing → errands → cow chores and somewhere in between, I grab a @drinkolipop to keep things moving.

It’s not coffee. It’s not water. It’s just that happy moment in the middle of my day that feels like a treat and supports my wellness goals.

Today’s pick: Ginger Ale

Tomorrow? Who knows — the OLIPOP drawer stays stocked. 😉

Which flavor should I try next?

#OLIPOPpartner #DITL


So excited to get started with my new @breville Ba
So excited to get started with my new @breville Barista Touch! 

Not a perfect shot because I forgot to set the grind size to the correct spot, but stay tuned for tomorrow! 

#breville #espresso


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