Aria just turned a year old. After a mommies-only night out a couple nights ago, it seems there is agreement that the first 3-5 months went by sooooo sllllooooooowwwwllllyyyyy that there may have been moments where time stood still. I say this with happiness and exhaustion at the same time. I wanted time to stop when she slept all snuggled into my arms or on my chest where I could take in her warm little baby smells forever. And the not-so-moments where the crying seemed to never end - I would have happily called in a referee to move the clock forward.
Right before I had Aria, my plan on getting back into shape was set: Wait until I was cleared at 6 weeks postpartum, re-join my Crossfit classes 3 times per week, I'd feed her before class, she could just chill in her bouncy seat, I could get my workout in and be back in shape in no time. Then I actually had a baby.
Yesterday I was talking to a friend of mine about how hungry Aria has been recently, I started packing her lunches for daycare to make sure she eats enough. She asked what I pack for her, my response was what I had sent her with the day before.. a quarter of a baked sweet potato topped with ground beef (small bits) and a diced up quarter avocado. She was stunned.
Whether dairy has been a lifelong issue for you or you find out you suddenly can no longer have it, finding a nutrient dense and good tasting milk alternative can be a challenge. Enter: Cashew milk.
I'm a die-hard coconut everything fan. I've found there is some alternative product in just about any category made from coconut. But I like to change it up. I know folks who love Almond milk, but I have yet to fall in love with it as I feel it offers a very distinctive flavor.
Looking for something neutral, I have found hemp milk, rice milk, coconut milk and more recently that cashew milk are great options. Hemp milk and rice milk tend to be of thinner consistency, coconut milk is more viscous and acts like milk in recipes, but cashew milk is creamier.
I love cake.
I would eat it everyday if I could. In my pre-gluten-free days I could supply a village with cupcakes.. but when they started to really disagree with me I put my cupcake tins and frosting bags away for awhile.
Cupcake-making withdrawls are a real thing. I have experienced them. Shakes, sweats, cravings.. the whole frosted mess... just kidding. But I really wanted to do some baking. Now.
With Aria turning 1 year old soon.. (omg.. no, stay little!) I have planned to do a smash cake shoot with her, so I need to make a cake that she can eat. I'll dive into detail on another post for how we came to find out, but Aria cannot eat dairy/soy and I have an intolerance to gluten and more recently eggs.. So my challenge was to make a cake that is not only gluten free, but egg and dairy free as well. Trial by fire is the best.


