A mothers musings
Growing up, my sisters and I seldom got spoiled with candy or toys. Instead, we were spoiled in quality time and experiences. Now that I am a mother myself, I could not imagine any other form of showing affection towards my little sapling.
One of my favorite traditions was being in the kitchen with my loved ones. Cooking, baking, waiting for the bread to rise, sitting on the counters while gossiping, and later on, sharing a bottle of wine at the dining room table. I hope, and aim for Aspen to have similar memories.
Today, after consuming naan with hummus and arugula for dinner, I decided to bring out some green apples I had purchased from the market last week. I washed them, and then diced them into small little pieces so that when they were done baking, they would melt in our mouths.
I got out the ingredients for the crumble topping, and watched peacefully while Aspen mixed them together. Watching her concentrate on something that I personally love to do brings my mama’s heart so much satisfaction. While putting together the mixture, we listened to classical music radio on Pandora, and chatted about our trip to the library earlier that day. And once everything was put together, we watched with anticipation while it baked in the oven.
I want her to remember the smell of our home as the sweet warm aroma of apple crisp covered every inch of our house. I want her to remember that mom let her make a mess, and that cleaning it up together was fun. I want her to remember how excited she was when I pulled the little ramekins out of the oven, and the smile she made when she got to taste her first bite. I want her to remember the love I felt for her as we made another memory together. I know she won’t remember every specific detail of these early days, but I do hope that they impact her life tremendously.
The recipe I followed can be found here
Get ready guys, because nutritious eating/drinking is my JAM! And I’m about to be sharing quite a few recipes with you in the next couple of months. To kick start it all, I’m sharing a delicious *toddler approved* coconut and blueberry smoothie recipe.
Coconut is my favorite flavor EVER, and Aspen loves Blueberries. So this combination just made sense.
In a blender add:
1 cup unsweetened coconut milk
1/4 cup of frozen blueberries
1/2 a banana
1 Tablespoon of unsweetened shredded coconut
1 scoop of an organic and plant based vanilla protein powder (I used Tone It Up Protein)
Blend it all up, split with toddler, and enjoy!
Let me know your favorite smoothie flavors in the comments!
30A is my favorite place along the Emerald Coast. Between the shops, the food, the pretty southern homes, the plenty of parks, and the beach near by, it is undoubtedly the most perfect southern town in my mind. 30A is the type of place that makes me want to live here forever.
We spent the weekend in Seaside, which is a small coastal town along Florida’s highway 30A. It is one of the sweetest and most quaint little towns I have ever been to. There are numerous food trucks, pizzarias, coffee shops, gelato shops, and local restaurants. In Seaside, everyone has come to the realization that cars are for losers. Instead, nearly everyone there rides beach cruisers to get to their destination. I have never been so in love with a town in my life (well, I mean, Sandpoint Idaho is also a personal favorite).
Because I was traveling for Valentines day, Scott and I decided to delay our date to Seaside until the weekend. We woke up early, Scott made a large breakfast filled with bacon, sausage, eggs, and fruit, and we packed our bags to spend the day on 30A. We first went to one of the many green grass parks and sat by the water fountain while playing tag with Aspen. Afterwards we walked further into town and ate some gelato, and eventually made our way to the historical and locally famous church. We let Aspen let loose and play in the grass before we started our trek back home.
For me personally, dates do not have to be elaborate or expensive. I much more appreciate some quality time with family in a gorgeous area, taking in the views and good weather with my two favorite people in the world.
Shop my dress here
Thank you so much Pink Blush Maternity for influencing this post.
I walked into Axis Wellness Center nearly four years ago, after a long beach run with one of my friends. My husband had gone there for lunch one day with his coworkers and recommended it to me. Since then, the owners, Chad and Lisa, have become like family to us.
AXIS Wellness Center is located in Fort Walton Beach. They provide protein shakes, teas, and more. It also has the most relxing, friendly vibe, which makes it hard to walk away disatisfied. The owners, Chad and Lisa, treat everyone like friends, and they always welcome the kids.
Aspen and I love to meet up with Scott during our lunch breaks to catch up mid day, hang out with good company, and to drink a Nutter Butter (#14) shake. They also always make a complimentary mini shake with half the protein for Aspen, which as you can see, she loves!
I could not recommend this place more to those living in the Fort Walton area. It’s a perfect place to learn more about nutrition, get fitness assessments done, take zumba classes, and to sign up for fit camps.
With the Holidays approaching, and the New Year on the horizon, AXIS is a great way to help stay on track, or to gain the tools and motivation to get on track.
** Bonus: First shake is free! **
Follow AXIS on Facebook to learn more.
Every monday I go meatless. Actually, at the moment I am doing a three day cleanse where I am eating 100% plant based. But, even without the cleanse, #meatlessmonday has been a part of my weekly routine for a little over a year now.
This week’s monday menu was:
- 2 Nature’s Path Organic Chia waffles for breakfast
- dairy free yogurt with nuts and flax seeds for morning snack
- roasted veggie and kale salad for lunch
- green protein smoothie for afternoon snack
- remainder of salad for dinner
- fruit for dessert
ROASTED VEGGIE AND KALE SALAD
1 sweet potato, diced and roasted
handful of asparagus, cut into fourths and roasted
3 cups of chopped kale
1 tablespoon applecider vinegar
2 tablespoon olive oil
2 tablespoons roasted sunflower seeds
- preheat oven to 420 F. While it’s heating, dice sweet potato and chop asparagus.
- Drizzle 1 tablespoon of olive oil onto sweet potato and asparagus and cook in heated oven for 20 minutes.
- While veggies are roasting, chop kale into bite size pieces. Place into salad bowl with sunflower seeds, remainder of olive oil, and applecider vinegar.
- Once sweet potato and asparagus is done, place directly into salad bowl, this way the kale will wilt a little bit.
- Mix and serve!
Mmmmm, girl. Get you some!
No, for real though. I don’t necessarily discriminate against any wine, but if I had to pick a favorite for all occasions, it would be RELAX Pink Rosé.
They’re approximately $11, and worth every penny. Find a local store that sells it here.
Shop my look
shirt: old navy // denim: american eagle
What the flying HECK! One year already? This has been the fastest year of my life, as well as the best. March 25th, 2016 was the absolute most glorious (and painful) day of my life. I active labored (with back labor) for seven hours, and pushed for two. Every second of it was excruciating, but every second was worth it. At 1:16pm Aspen graced us with her presence and our lives would forever change for the better.
I’m not going to lie, this year has been difficult. There have been a few times where I have just wanted to break down and cry from lack of sleep, or not being able to go out with friends, or having to wear a pad when I run now because I pee myself when I move too much. There’s just a lot that changes with your body and lifestyle after having a child that can tear you down after a while. But on another note, I have the dreamiest child who is so kind hearted and loving, and loves to cuddle and gives the sweetest kisses as well as read books and play outside. She is the sweetest thing to walk into our lives, and now I am so grateful for every moment we have with her.
We kept it simple for her birthday. A few friends came over and we ate street tacos and red velvet cupcakes, took pictures, opened presents, and watched while aspen destroyed her smash cake (we were very proud). Afterwards, she took a good two hour nap, and then proceeded to share pasta and a cheese cake with me for dinner.
I still can’t believe it’s been a year. My heart is so full of love for this child that it nearly feels like she has been by my side my entire life, but in the same breath, it feels like she entered our lives just yesterday. I am beyond honored that God had chosen me to mother her, and is giving us another year of her spunk, independence, cuddles, and love.
In the past few years, the hashtag #meatlessmonday has accumulated 333,565 uses. And for good reason too. Some reasons being: curb obesity, fight heart desease, save personal money, and reduce green house gasses. Now, I’m not saying let’s all go vegetarian, because I’m not willing to do that myself. However, I am willing to give up meat one day out of the week, and it just so happens “Meatless Monday” is a pretty cute hashtag.
*For more information on the Meatless Monday movement, visit meatlessmonday.com*
On today’s menu:
M1- Van’s GF waffle + chobani yogurt with chia seeds
M2- 1 egg muffin
M3- protein packed french toast
M4- green smoothie
M5- curried chick pea salad.
(fun fact: chick peas contain 38.4 grams of protein per cup, or 2.4 per tablespoon)
1 can of chickpeas, drained and rinsed
1 tsp tumeric
haldful of chopped kale
1/4 c cooked quinoa
1 tablespoon sunflower seeds
1 tablespoon olive oil
dash of salt and pepper
- heat olive oil in pan on medium heat while rinsing and draining chick peas.
- Add chick peas and seasonings to pan. Cook for 7-10 minutes on medium heat.
- chop kale
- once chickpeas are cooked, combine all ingredients to a salad bowl and toss.
Okay, so I know I’m a little late to the game on this one, but it’s delicious enough to where I don’t even care. Spaghetti squash has been a pretty popular alternative to pasta for a while now, and for good reason. It has a very similar texture to angel hair pasta, contains potassium and B-6 vitamins, and is filling without the added bloat.
Spaghetti squash is a great subsitute for the pasta lover. If you’re like me, and eat pasta more than once a week, I would highly suggest replacing one of those meals with this alternative. Don’t get me wrong, traditional pasta will always remain close to my heart, but if you’re wanting a lighter meal to prep you for the warmer seasons, opt out for that spaghetti for this:
1. spaghetti squash
2. handfull of kale
3. half pound of ground turkey
4. half an onion
4. 4 basil leaves
5. marinara sauce
6. 1/2 tsp salt
7. 1/2 tsp pepper
- drizzle olive oil into pan, add onion and ground turkey and cook on medium high heat.
- while the turkey browns, puncture spaghetti squash with knife a few times. This will make sure the squash does not explode in microwave. Put spaghetti squash into a microwave safe dish and add half an inch of water. Cook in microwave for 5 minutes, turn spaghetti squash on opposite side, and cook in microwave for another 5 minutes.
- Once turkey is browned, add half a jar of marinara sauce. let simmer.
- chop kale and basil together, and add to the meat sauce.
- Add salt and pepper to meat sauce and stir.
- take spaghetti squash out of microwave and cut in half (vertically). Scoop out the seeds. Then scrape the inside with a fork to get spaghetti like strands.
- Dish onto plate, then add meat sauce on top.
This morning was a doozy. I had stayed up way too late watching Molana (which was beyond adorable). So when Aspen woke me up at 7am, I was like, “for reals kid??”. And she was, in fact, for reals. So we got dressed and headed out to the farmers market. And there I scored some beautiful home grown fruits and vegetables. After talking to a few local farmers about starting a spring and summer crop, Aspen and I made our way to the local coffee roasters and got an iced mocha for Scott and a vanilla latte for me.
Afterwards, we rushed home to pick up Scott and head out to the taco and tequila fest. Although there were an estimated 2,000+ people there, it was a lovely time. Why? because I got a few gormet tacos that reminded me of down town Phoenix, and Scott let me be the designated drinker for the day (which I haven’t been since getting pregnant nearly two years ago!). So needless to say, I had a great time. Aspen enjoyed the tacos as much as I did, but eventually did get fussy towards the end. But up until that point, mama got to drink a total of four margaritas and a shot of grapefruit tequila without being paranoid of contaminated breast milk or drunk driving. Which was kind of amazing.
As for the Taco and Tequila event, I’m not sure if we would go again next year. It was a lot of fun, but there were so many people that it made the lines unbearable, and taking a stroller in that was difficult. But for those without kids and with patience, I would highly recomend it.