Tip Tuesday- Crisp Apples

Apples are a great snack for the kids. They love a freshly cut apple after school, but never seem to finish all the “brown” apples in their lunch. If you make lunches the night before the brown gets even worse. Next time to want to add a little fruit to the lunch box, try cutting your apple then holding it back together with a rubber band. This will keep your apple fresh a little longer.

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Breastfeeding Pays Off

If you haven’t already seen this circulating you should take a look. This story isn’t just about breastfeeding. This story is about kindness, decency and equality.  In a time when we are still fighting for people to feel comfortable being who they are, this story bring hope and smiles to our faces.




Breastfeeding Note From Pizza Waitress Pays It Forward

Photo courtesy of Jackie Johnson-SmithA breastfeeding mother at a pizza restaurant got the surprise of her life when she received a free pizza and a kind note on her receipt from a waitress.

More on Yahoo! Shine: Country Club Snubs Breastfeeding Mom 

Jackie Johnson-Smith, 33, a stay-at-home mother from Ankeny, Iowa was celebrating her 33rd birthday on Sunday at Fong’s Pizza in Des Moines with her husband and their three kids, ages 4, 3, and 12 months, when her youngest started fussing. “I usually don’t go downtown for dinner because lots of places aren’t family-friendly but I had heard good things about Fong’s,” Johnson-Smith told Yahoo! Shine. “It was chaotic—I had one kid licking the honey container on the table, another standing on his chair, and my baby was fussing.”

More on Yahoo!: Danish Mothers Hold Public Breastfeeding Protest 

So Johnson-Smith threw on a nursing cover and began discreetly breastfeeding her 12-month-old. “I usually don’t like to breastfeed in public because people can be judgmental,” she says. “The waitress kept walking by, and I was worried she didn’t want me nursing in the restaurant.” Eventually, worried that her baby would continue crying, Johnson-Smith left the restaurant and finished nursing in the car.

Shortly after, Johnson-Smith’s husband walked out with a huge smile on his face. “He handed me the dinner receipt and at first I was confused—why is he showing me how much my birthday dinner cost?” said Johnson-Smith. To her surprise, there was a handwritten note on the paper:  ‘I bought one of your pizzas. Please thank your wife for breastfeeding!’

“I was in total shock and started tearing up,” said Johnson-Smith. “After dealing with people’s reactions for so long, it was like the universe was giving me a pat on the back. I was too stunned to go back inside and thank the waitress.”

Photo courtesy of Jackie Johnson-SmithWhen Johnson-Smith got home, she posted a photo of the receipt to her Facebook page with the message: “I have breastfed three children… I have breastfed them in a countless number of places both pleasant and unpleasant, discreetly and out in the open. I have gotten many looks and stares, but tonight erases any negativity I have ever received. I ate at Fongs for the first time tonight. Having a fussy baby I nursed him for awhile in the booth and eventually left the table early as to not disrupt the restaurant. The waitress gave this receipt to my husband. I was speechless and emotional. Although I don’t need a pat on the back for feeding my child, it sure felt amazing. It is amazing how we women can make each other feel when we empower each other.”

As of Thursday morning, the photo has been shared over 2,000 times and received more than 100 likes on Facebook.

Waitress Bodi Kinney, 33, told Yahoo Shine, “I noticed Johnson-Smith nursing and was so thrilled she did it. I tried not to stare because I didn’t want to seem creepy or make her feel uncomfortable, but I felt like doing jumping jacks.”

Kinney, a mother herself, is familiar with the burden of breastfeeding in public. “Although I nurse my baby no matter where I am—at the supermarket, in clothing stores—people often react negatively. Recently, I had to leave my daughter’s school play to nurse my 8-month-old for fear of offending someone. I wanted to let this woman know in some shape or form, that she was doing the right thing.”

That meant to the world to Johnson-Smith. “She has no idea what that note meant to me,” she said. “I just want her to get the recognition she deserves.”

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Food Friday – Summer Strawberry Pie

I know we try to keep these recipes healthy but sometimes a good pie just needs to be on the list! What a great summertime dessert to bring to your next BBQ. This tasty treat will be worth the time (and calories). Just make sure to share your pie with lots of friends and partake in that potato sack race and those calories will be gone before you know it!


Strawberry-Pretzel Icebox Pie


  • 2 cups finely crushed pretzel sticks
  • 3/4 cup butter, melted $
  • 1/4 cup firmly packed light brown sugar
  • 2 cups sliced fresh strawberries $
  • 1 (14-oz.) can sweetened condensed milk
  • 1/2 (8-oz.) package cream cheese, softened $
  • 4 tablespoons plus 1 tsp. strawberry gelatin (1/2 [3-oz.] package)
  • 2 cups whipping cream, divided
  • 1/3 cup granulated sugar


  1. 1. Preheat oven to 350°. Stir together first 3 ingredients; firmly press on bottom, up sides, and onto lip of a lightly greased 10-inch pie plate. Bake 10 to 12 minutes or until lightly browned. Remove from oven to a wire rack, and cool completely (about 30 minutes).
  2. 2. Process strawberries in a food processor until finely chopped, stopping to scrape down sides as needed.
  3. 3. Beat condensed milk and next 2 ingredients at medium speed with an electric mixer until smooth. (Use the whisk attachment if using a stand mixer.) Add strawberries; beat at low speed just until blended. Transfer to a large bowl.
  4. 4. Beat 3/4 cup whipping cream at high speed until soft peaks form; gently fold whipped cream into strawberry mixture. Spoon into prepared crust. Cover and freeze 8 to 12 hours or until firm.
  5. 5. Beat remaining 1 1/4 cups whipping cream at high speed until foamy; gradually add granulated sugar, beating until soft peaks form. Spread over pie. Freeze 1 hour or until whipped cream is firm.


Thanks to My recipes  for providing this tasty treat

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Thrifty Thursday – Race Coupon!

Want to get in shape after having a new bundle of joy? Maybe you need a girls day that includes some excersize and fun? Either way you’ll love this event.  Here is a promo code to get your team started!

To find out more and register click below.


Enter promo code: kmdsms94 to take $5 off your registration.

Hurry… the closer to the event, the higher the registration is..


Wanna get a little… DIRTY?! Kiss Me Dirty Mud Run Series are female-only events that offer a fun, safe and rewarding challenge to women of all athletic abilities with a portion of proceeds benefiting gynecological cancer research! You and your closest gal pals are in for some good ol’ dirty times as you hop, skip, jump, slip and scramble your way through all sorts of obstacles and mud! With filthy fun like this, you just might have to ask someone to “Kiss Me Dirty” when you finish! So come on, check us out…DIRTY, it’s the new HOT!


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Tip Tuesday – Shinny Stoves

Do you have a smooth surface or glass top stove? They can get really dirty.  Overflowing pots and caked on food will leave the ring of death.  Not to worry, we have an easy solution. Although there are expensive cleaners and polishes out there, we like to go the cheap route. Just use a razor blade to scrape off the residue and clean as normal. Don’t waste time and money on hour long solutions that need to sit or soak.


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Food Friday – Healthy Menu’s

Planning healthy meals isn’t always easy. Often times our “go to” recipes that we learned from our mothers are not the healthiest ones in the book. This site has a full month of healthy recipes for you to build your menu off of.




Here is a favorite to start you off:

Spiced Chicken With Couscous Salad

Serves 4| Hands-On Time: | Total Time: 


  • 3 tablespoons olive oil
  • 4 boneless, skinless chicken breasts (6 ounces each)
  • 1 teaspoon paprika
  • 2 teaspoons ground cumin
  • kosher salt and black pepper
  • 3⁄4 cup couscous
  • 3/4 pound cherry or grape tomatoes, quartered
  • 1/4 pound snap peas, thinly sliced crosswise (about 1 cup)
  • 1/2 cup torn fresh basil
  • 1/2 teaspoon grated lemon zest plus 2 tablespoons fresh lemon juice


  1. Heat 1 tablespoon of the oil in a large skillet over medium heat. Season the chicken with the paprika, cumin, ½ teaspoon salt, and ¼ teaspoon pepper.
  2. Cook the chicken until golden brown and cooked through, 6 to 7 minutes per side. Transfer to a cutting board.
  3. Meanwhile, place the couscous in a large bowl. Add 1 cup hot tap water, cover, and let sit for 5 minutes. Fluff with a fork.
  4. Add the tomatoes, snap peas, basil, lemon zest and juice, remaining oil, ½ teaspoon salt, and ¼ teaspoon pepper to couscous. Toss to combine.
  5. Slice the chicken and serve with the couscous.

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Tip Tuesday – Sticky Stuff Be Gone!

Do you hate when you pull off a sticker and it leaves a residue? Who doesn’t! Next time you have a tag that needs removal, try this first……

Use your blow dryer to heat the sticker up for a minute or two. Peel off your sticker with no sticky mess!


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