Emmett is almost 10 weeks old. I can't believe I gave birth more than two months ago. I'm only now starting to feel like myself again, although a more exhausted and overwhelmed version of me. But it feels good to slowly get back in the swing of things. Although I'm not yet cleared to run, I've been trying to walk at least two miles a day and I've been doing strength training exercises whenever I can fit them in. I'm also back in the kitchen and that feels good. Cooking and baking have always been a sort of meditations for me and I love that the results also benefit my family because they get to eat the yummies that I make.
|In the kitchen, making breakfast for my family. My happy place!|
Last week, Robert's folks flew in from Colorado to meet their first grandchild. It was a pretty special week made even better by the family meals we shared around our kitchen table. I grew up in a home where we sat down to eat as a family almost every night. It's something I've always wanted in my home, for my kids. So even though his diet is all about the boob, Emmett joined us for every meal in his swing. It was wonderful.
|Emmett patiently waiting for breakfast to be served|
One of my favorite family meals last weekend was Saturday morning breakfast. I was craving pancakes and bacon but halfway through cooking them, I realized that we were out of maple syrup. Remembering I had a giant bag of frozen blueberries in the freezer, I figured blueberry sauce would have to suffice. Such a tough life, I know. Breakfast was delicious and everyone seemed happy. It's definitely a combo I'll make again and I thought I'd share it with you all since Valentine's Day is quickly approaching. If you need an impressive & delicious Valentine's Day breakfast to impress your love, here it is. Enjoy!
|The finished product. So quick, easy & delicious!|
Pancakes: I used this recipe and substituted Bob's Red Mill Gluten Free All Purpose Baking Flour to make them gluten free.
3 Cups Frozen or Fresh Blueberries (I buy these in bulk at Target. They're delicious!)
1 Cup Orange Juice
3 Tbsp Honey or Agave
1 Tbsp Corn Starch
- In a small saucepan, combine 1 1/2 cups of the blueberries, the orange juice and the honey or agave. Heat over medium heat until the blueberries start to break apart, stirring occasionally so that the mixture doesn't burn.
- Add the remaining blueberries.
- Remove about 2 or 3 tbsp of the liquid from the saucepan and place in a small bowl or cup. To that, add the corn starch and mix well.
- Add the corn starch slurry back to the saucepan and mix well until thick.
- Pour over your pancakes & devour.
We had extra blueberry sauce left over so I stored it in a little tupperware and mixed it into my plain yogurt the rest of the week. So yum.