Whew, it’s Thursday! Another week almost in the books! It’s been a busy week, as usual. Lots of little home projects, like getting paint for the new nursery, a slipcover for a chair to put up there that both kids can sit in with me, crib arrived, and FINALLY organizing the kitchen! Since I spend a lot of time in the kitchen, making meals, snacks, kombucha, coconut milk, etc., it’s pretty imperative that I have a workable space to do so. Without going into too much detail, the house we bought has a less than stellar kitchen. We have grand visions of a massive re-do …someday… but, until then, I was determined to find ways to make the current space work.
Strawberry and Rhubarb. What a combination. The sweetness of truly ripe, fresh, in-season strawberries against the tart juiciness of spring rhubarb. And, you’re eating a vegetable in a dessert, so, what’s not to like?! Spring produce is some of my favorite. I always forget how much I love rhubarb until spring returns. But, I’m not always into making a pie. And for Mother’s Day this year, I wanted to make something that could fit seamlessly with breakfast, not being a “dessert”, and that I would even be ok letting N have a bit of.
In lieu of my recent "Day in the Life" posts, I'm instead going to share with you a personal challenge I have given myself. So, it's still kind of an insight into my life, but just a very specific one! I think it could be a great challenge for anyone and everyone, but I also totally wanted you to know that I, too struggle with keeping my nutrition on point.
Listen, I want it to be spring and warm just as much as the next person, but since we just got a layer of freezing rain that attempted to destroy my garden over the weekend, I'm thinking this homey, warm, comforting, typically made for cold weather dish, might actually be super appropriate.
Well, I don’t know about you, but this week kind of flew by. I can’t believe it’s already Thursday afternoon and time for another weekly update post. The weekend was spent exploring our city, while N spent his first nights away from me with his grandparents. I was stressed and worried about him, but also liked not having to be “on” the whole time. We ate at some really wonderful restaurants – I posted a few pictures of some of the deliciousness on my Instagram page. It was wonderful. We walked…a LOT. My legs were sooooooo tired! I forget how pregnancy makes things ache more! We capped the weekend off with a Mother’s Day brunch at our house, for which my parents joined us with N. I picked up a spinach quiche from Whole Foods, made some strawberry rhubarb breakfast bars, and a fresh salad with a quick citrus vinaigrette. It was all great and a fun, relaxing way to enjoy the day.
I know, I know, liver?! Ew, right?! I used to be a part of that camp, BUT, the nutrition benefits were so appealing, I just couldn’t shake the desire to find a way to enjoy these typically discarded lovelies.
Whew. This week has been nuts! We’re taking a little “adult” stay-cation this weekend, which means leaving my son, overnight, with my parents, for the FIRST TIME. I mean, hubby has been away from him overnight before, but I haven’t. Ever. Not in his entire 17 months of life. I ultimately know he’ll be just fine and probably have a blast with grandma and grandpa, but I’m so nervous and anxious! It just feels so strange to think he won’t be sleeping just a room away…
Although N currently has no trouble eating his veggies, I know the day will probably come that he’s not quite so willing. On top of that, I’m always looking for way to offer him healthy snacks that are quick and easy. This recipe meets both of those requirements, packed full of two different veggies, only natural sugars, and, as if that wasn’t magic enough for a muffin, they’re naturally grain-free!
As promised, here’s my first of hopefully regular posts that will give you a peek into my life – nutrition, exercise, etc. If there’s something specific you’d like to hear about, please let me know and I’ll do my best to incorporate it! So we’re clear, I started this post on Monday and, well, am now just finishing it, so…it’s more of a mix-match of my week, rather than “one” day in particular. But, it’s a fair representation of most of my days!
There have been a lot of recent articles about the "dangers" of cow's milk. I plan to write an in-depth review of those claims and the "truth" behind them, but that is beyond the scope of today's post. I'll just say that cow's milk, in it's most common, present day form, i.e. homogenized, ultra-pasteurized, from grain-fed, stressed, over-medicated cows, is not very healthy or at all necessary in our diets. Dairy, in general, is not necessary to your diet, as their are numerous other ways to get the necessary calcium and vitamin D so often derived from dairy products. With all this in mind, I decided that while we buy a very nice, organic, grass-fed, non-homogenized, full-fat milk, there's no need for my son to drink a ton of it every day.