Two Kitchens, One Passion

I finally got baby girl to take a nice long nap this morning so I had a bit of time to get some blogging done!  :)  This recipe is from my list of freezer meals that I made in the last weeks of pregnancy.  I can't believe it took me so long to pull this out of the freezer because it is so delicious!!!  I served this with a sweet potato that I had also cooked and frozen previously.  This meal is easy, nutritious, delicious, and freezes really well!  It is also  definitely a meal that I could have eaten in the first week after coming home from the hospital. Braised Coconut Spinach & Chickpeas with Lemon Adapted from  The Kitchn Yield: 4 servings Ingredients 2 teaspoons garlic EVOO 2-3 zucchini, diced 1/2 cup sun-dried tomatoes, chopped 1 large lemon, zested and juiced (about 2 tablespoons juice) 1 dash of red pepper flakes ( optional ) 1 (15-ounce) can chickpeas, drained and rinsed 1 pound baby spinach 1 (14-ounce) can coconut milk 1/2 teaspoon sal

Wow!  I just realized that this post was saved as a draft, but never published.  So here is a surprise extra recipe for you today! Sticking with the cauliflower theme from my last post [now a long time ago...], the next recipe I have for you is Spicy Whole Roasted Cauliflower.  I don't know about you, but I always get annoyed with how much of a mess I make every time I chop cauliflower.  The tiny pieces from the floret goes everywhere!  This recipe is great because it eliminates that messy step.  It is also extremely easy and delicious! Spicy Whole Roasted Cauliflower Yield: About 4 servings Ingredients 1 head of cauliflower 1 Tablespoon dijon mustard 2 Tablespoons coconut aminos 1 Tablespoon tahini 2 teaspoons fresh lemon juice 1/2 teaspoon black pepper 1 teaspoon Sriracha sauce Directions Preheat your oven to 400 degrees F. Rinse the cauliflower. In a small bowl, mix the mustard, coconut aminos, tahini, lemon juice, pepper, and Sriracha sauce. Lin

This weekend was perfect for a picnic breakfast with our triplet friends!  It got up into the mid 90s here on Saturday so we decided that spending the morning hours outside would be best.  We had lots of fun and ate lots of yummy treats!  These blueberry banana muffins were delicious, gluten free, dairy free, egg free, soy free, and refined sugar free!  My diet is very restricted these days... Blueberry Banana Muffins Adapted from  Rhian's Recipes Yield: 12 muffins Ingredients 1/4 cup coconut oil 1 cup dairy free milk (I used So Delicious Organic Almond Milk with Cashew) 1/4 cup maple syrup 1 tsp vanilla extract Pinch of salt 1 ¼ cups almond meal 1 ¼ cups all purpose gluten free baking flour (I used Bob’s Red Mill) 2 T flaxseed meal (I used Carrington Farms flax/hemp blend) 2 tsp baking powder ¼ tsp baking soda 1 medium banana, diced 1 cup blueberries Directions Preheat oven to 350 degrees F.  Melt coconut oil in a large microwave-safe bow

I am so grateful that I was able to stop working a full month before my due date.  This gave me the perfect amount of time to relax, meditate, prep for our baby's arrival, and even get an art project completed for the nursery. I spent a full week cooking snacks and meals for the freezer and stocked it just about as full as I could!  Two and a half months later and we still have several items left to eat.  Below is a list of the things that I cooked with notes about which were actually useful in the immediate weeks after coming home from the hospital. Full freezer, ready to go! Nursery Art Project Postpartum Meal & Snack Plan: Braised Coconut Spinach & Chickpeas with Lemon This is still in the freezer, but not because it isn't delicious!  Dan and I were able to cook more than I expected afterwards so we just haven't gotten to this yet.  I also froze some sweet potatoes to serve this with. Buffalo Chicken Spaghetti Squash Casserole One of my fav

*There is no recipe in this post - just an overview of what I did during pregnancy and what I am doing now to stay healthy and fit. Having a child has been such an incredible journey and I have learned to accept, and even welcome, the changes that have happened to my body as a result.  I often look at my daughter and find it amazing that my body was able to change so much and grow such a precious human being.  Ladies, it is so important to respect and honor your body during this time of your life because the bundles of joy that we produce are more important than anything else in the world. 39 Weeks Pregnant 9 Weeks Postpartum My Pregnancy Journey All in all, I can't complain much about my pregnancy.  I never got so sick I threw up and I never felt extremely uncomfortable.  I think a big reason for this is that I ate healthy and maintained some level of exercise throughout the full 9 months. I found out I was pregnant the day after I competed in the Buffalo Spr

What a year it has been, AGAIN!  I know I have not kept up with blogging on a regular basis, but that is hopefully about to change. My life these days is sure a lot different than it was a year ago.  I am now a mother to the most wonderful baby girl and my current career is stay-at-home-mom, which I couldn't be happier about.  Our baby girl even got to tag along (in my belly) for the half Ironman I did last summer (and I completed it just under my goal time in 6 hrs 29 min). This blog may look a bit different these days, with more recipes focusing on postpartum recovery/nutrition and breastfeeding nutrition.  Right now, I am 10 weeks post c-section and have begun increasing my workouts by attending some yoga and Crossfit classes again.  It's a slow process of regaining my strength, but this is much better than taking things too fast and injuring myself. Without further ado, I bring you the first recipe in over a year: Sweet Potato Green Curry!  This made a quick and delic