That’s how I feel coming back to this babyblog. It’s surely been a while, and a lot has happened.
I gave birth to our second child in March and we are adjusting to being a family of four. He’s just perfect, y’all. He’s really a wonderful little man. I’m breastfeeding- as I did for Doodlebug – and he’s absolutely growing like a little weed. I’m still on maternity leave and loving every single day being with my little man.
We’re still waiting on the completion of our forever home. We were hoping to be moving in the first week of June – but that’s just not realistic. They haven’t even laid the floors yet. Sigh. We’re so very ready to get settled.
I’m back to 21 Day Fix – hopefully I can be more committed this go round then the least time I posted here about it – because I think that lasted one week. Whoops. This past week I started but really just the exercise part. I haven’t started the container part – and I’m not as worried about the rigidity of that because of the nursing but I do need to still clean up my diet a bit. So I’ll let those concepts guide me beginning this coming week.
We celebrated our first anniversary! We got a sitter and had a lovely sushi dinner. We came home and had the obligatory cake bites. We were both surprised how good it tasted after that year in the deep freezer! Who would have thought?
I think I’m going to try to pop back in here a bit more often….maybe try a bit more posting of recipes and such – especially once I’m in my dream kitchen in the new house.
More to come!
Today was my first yoga class at the studio where I take Pilates classes twice a week. I’ve done a class at Oui Power Yoga before, and some classes from Yoga with Adrienne on YouTube (which I still love) but I wanted real instruction and I know my instructor would make corrections and get me really aligned correctly.
I am already feeling it in muscles I know I worked today. Y’all – coupled with Pilates I hope to have three sessions a week! I still am lacking the cardio I really need but this will definitely help with muscle tone.
My favorite pose of today was the Half Moon. I’m so excited to start really getting into the practice!
Cheers to more Yoga pants! Ha!
A www fall is in the air. In south Louisiana that might last just a minute but I’m making the most of it.
This morning Doodlebug and I tacked a recipe I had printed recently from HellYeahItsVegan.com – their vegan pumpkin bread.
It’s got all of the spices you would expect – nutmeg, cinnamon, allspice and clove along with real maple syrup. It calls for nuts but I wasn’t feeling it so I left that out. Y’all – do those flavors not spell Fall to you? Yum.
I love having Doodle help in the kitchen. We learn how to measure, practice our counting and our patience! It’s a win- win for everyone!
And the bread didn’t disappoint.
I love football. Really.
I really love football food.
Yesterday I was craving something spicy – buffalo wing sauce! And I knew it would be fantastic on roasted cauliflower. I’ve done this before but still decided to google a few recipes to see if there were any twists on the standard process that would kick it up a notch.
I found one.
- Cut one head of cauliflower into bite size pieces
- Drizzle with olive oil
- Toss in Panko Breadcrumbs
That was the kicker! The breadcrumbs were totally new to me!
- Roast for 20 minutes at 400
- Pull out and toss in wing sauce of your choice
- Roast another 15 minutes
You are so welcome. The breadcrumbs really add another layer of texture that is so welcoming.
Vegan ranch dipping sauce – are you ready for this?
- Equal parts soy milk and vegan cream cheese
- Salt, garlic and onion powder, and basil
Happiness. Try not to eat it all in one sitting. Try. I dare you.
Original post found here! Veggie Inspired Journey may be my new vegan blog obsession!
Often, when I’m craving the comfort food of my childhood, I have a hard time finding a vegan recipe that sounds as good as the original. Which happened this weekend.
Costco had organic squash and zuchinni at a fantastic price this weekend so I knew I needed to find a yummy way to use that up. Squash casserole it was.
I pursued Pinterest but nothing struck me. I did a Google search – closer but nothing really.
So I decided to veganize the yummiest looking recipe I could find and see how it came out.
Sometimes it’s not always equal.
Butter for Earth Balance butter – no problem.
Cheddar for Vegan Gourmet Cheddar – no problem.
Egg for Ener-g Egg Replacer – no problem.
Milk for Unsweetend Vanilla Almond Milk – BIG PROBLEM.
Unfortunately that was all the milk that I had on hand and so I used it. As I expected it changed the flavor of the dish from savory to a hint of sweet. And it wasn’t a hint I was looking for. It’s not terrible but it’s not the comfort food of my past.
Lesson: milk matters. In the future I’m going to try to keep different milks on hand. I really like the packs that are shelf stable as it allows me to buy in bulk and keep different milks on hand.
Until then, there’s a whole lot of casserole to be eaten.
On Monday Doodlebug grabbed a cookbook from the shelf and declared that she was going to read this book on the way to school. The book about cookies.
So when a toddler has something on their mind, they can be pretty incessant about it, right? Right. So on Wednesday we made cookies. Sugar cookies with sprinkles from the cookie book.
Sprinkles on the inside and sprinkles on the outside.
What they are not: fancy, perfect.
What they are: yummy.
And we had one very happy girl as she sat in her daddy’s lap and we all ate homemade cookies.
That’s a Wednesday Win.
Some mornings call for a homemade touch. My go to cookbook for baking is The Joy of Vegan Baking by Colleen Patrick-Goudreau is tops! The recipe has a few simple ingredients, including lemon zest, lemon extract and fresh blueberries.
I also recently started using the convection setting on the oven and they were perfectly done in 15 minutes at 400 degrees! Perfect time when a hungry toddler is waiting in the wings.
And so satisfying!
Mix 2c flour with 1.5 tsp baking soda and zest of a lemon.
Mix separately 1c nut milk, 1c sugar, 1tbsp white vinegar, 1 tsp lemon extract, 1/3 c canola oil.
Combine those two bowls. Fold in washed blueberries -1c.
If using convect setting – 400 degrees for 15 min. 20 minutes on regular setting.