June turns one this weekend and I’m having all the feelings and happy tears that this milestone is really here! I wish I could pause time, and this stage. Her energy just soothes mine and always reminds me what matters most.
With her, EVERYTHING is a joy. And full of sunshine. But seeing her love & delight in (good) food…. it does something different in my heart I can’t quite describe. I think about the decades ahead for her, that she’ll always have such a rock solid foundation to lean into— of simple foods that lift you up in life.
No matter the different phases & seasons in life, because this is what she has always known, and been surrounded with since day 1. That it’s so normal to eat well and eat food that makes you feel good.
Baby girl, I hope you always love and value yourself enough to take care of yourself well. In big ways and little. And to always delight in tiny joys, every single day of your life.
I know it’s not for everyone, but thinking about feeding my babies with this perspective, makes the tiny bit of extra planning and intention so worth it.
For the long haul game. IMHO, parenting in general IS about extra planning and intention, and playing the long game anyways. And to me, this feels like one of the biggest gifts I could possibly give my kids: feeling calm, balanced, knowing their own hunger and bodies best. And loving all kinds of food, for the rest of their lives. For them, and the next generations after them.
To me, it’s that powerful. And why I do what I do… full circle. These babies of mine are the everyday reminder of it.
Heavenly girl… thank you for choosing us.
Strawberry Morning Muffins
This strawberry muffin recipe is a win for both kiddos (and parents) in our home right now. And so easy (always). There’s no added sugar & truly great for any age. It’s the perfect make-ahead breakfast— just pair with some fruit on the side or butter or nut/seed butter on top, or as a snack on the go.
1 cup oats
½ cup coconut milk (from the can)
2 tsp chia seeds
2 tsp flaxseed meal
1 egg (or egg yolk with younger babies)
1 banana
¼ cup strawberries, chopped (approx 5-6 berries)
1 tsp cinnamon
Preheat oven to 375. Line a muffin tin with liners or spray with olive or coconut oil spray. Add all ingredients except strawberries to a blender and blend to combine. Stir in strawberries and pour into muffin tins. Bake for 25 minutes until done.
Enjoy!
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Do you wish there was an easier, less complicated way to feed your babies and kiddos?
(Bonus that it also has my famous real-food, sugar-free baby cake recipe that I’ll be making this weekend for June girl’s birthday!)
main photo by Talitha Bullock
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