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Curran and I had a tough time with each other during his age because he is pretty sensitive, and it would touch on an insecurity of my own - both of us then upset, neither bringing calm to the situation. I thought I was self-aware enough to not ride my toddlers emotions but I did… do, sometimes still. Perhaps that makes me sound like an immature parent, but little refines us and highlights our weak spots like our own children. Anyway, finding a better rhythm with him has been so special. Now I want to stop time! Curran and I have put together more lego sets in the past four days than I care to have floating around the house but he LOVES them, both the building and the company, so bring on the Legos.
It is not a full photography course, but the concise and simple tips will absolutely make a difference in the way you capture your food. Let us know if you have any questions! These are delicate, as there is no gluten or egg helping to bind them. If you are looking for something to pack in a lunchbox, and can tolerate eggs, add one in to the mashed banana step to help make them more sturdy. Raisins feel slightly more virtuous, but chocolate chips feel slightly more delicious. Take your pick. Keep them small either way. If you need these to be nut-free, I have a report that sunflower butter works fine.
In a large mixing bowl, combine the mashed banana with salt, vanilla, cinnamon, coconut oil and stir to combine.
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Add the maple, nut butter, chia seeds and stir again until smooth. Let the chia seeds absorb for a moment. Stir in the oats, baking powder, flaxmeal, raisins and let the mixture chill in the fridge for at least 30 minutes. Roll the dough into balls of about 2 Tbsp. Bake on the middle rack for minutes.
Store in an airtight container. Cookies will keep for three days. A kid friendly, gluten-free, dairy-free breakfast snack that's great for packed lunches or grab and go bite. Sprouted Kitchen turns ten this week.
My goodness. I had some Instagram friends tell me their favorite SK recipes and it was so neat to hear what your favorites are. The ones that were on repeat were the pumpkin muffins , lentil meatballs , salads in general , strawberry leek quesadillas , goodness wraps , fiesta kale slaw , enchiladas, lentil soup and the salmon tacos and honey fudge from SKCC , amongst others. I have never considered myself a chef - I am a home cook who chose to be doing her learning and experimenting in a public space. I have always felt a bit outside of the online life - sort of there, but not fully - never putting two feet in, as this business has felt so fleeting.
I liked those other jobs, I enjoyed being around real-life people versus just online, it also felt like a safety net while income here has always fluctuated. Just two people naively working on a passion project in my parents kitchen one day a week. I wrote recipes and shared my ramblings without any knowledge about SEO or ads. Lots of kitchen trial and error. A girl trying to figure out where she stood in her story with food and wellness and love and self-confidence and hospitality - a story I am still very much in, just ten years down the timeline with babies sprinkled in.
I was baffled that people trusted me, or wanted to read about how we were figuring out how to be newlyweds, or funny stories from working the sample booth at Trader Joes. The cookbook deals were both flattering and challenging. We learned SO much from that experience and I hope I get another go at it, especially now that my cooking style feels more developed.
I have watched the game change in both of those places. In it, but not with both feet. So what would it look like if I DID say yes to this whole thing? Can I happily be a worker and a mother? Where would my work live and not feel like the other shoe may drop at any time? Is it money or popularity or that you can make a living doing what you enjoy? I have an email folder dedicated to nice notes I receive from readers over these past ten years and the frequency I was filing emails to that folder was notable - this was helping people, I felt useful.
I believe in family dinners.
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I believe in eating and feeding people in a health conscious way. I feel confident in this work. I believe it is beautiful and useful and absolutely my voice. Thanks to those of you who still read the blog - who have perhaps followed along for all of these past ten years.
At Home in the Whole Food Kitchen: Celebrating the Art of Eating Well by Amy Chaplin
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Thank you! I called for chili powder, dried oregano and cumin to season things, but I will also use taco seasoning if I have it. The Trader Joes one is fairly spicy for my kids, so I generally use that for adults. The sauce, original inspiration from Pinch of Yum , can be made a day in advance.