Let's ignore the fact that I haven't posted since April and talk about the best baby gear for 0-6 month babies (and beyond)! I've been looking forward to posting about my favorite baby items since before we were pregnant. Is that weird? Seeing other peoples' favorites lists helped us to figure out what we needed/wanted, so I'm hoping this might do the same for some of you! I feel like we tried our best to not overdo it on the gear. I researched and found items (as best I could) that would grow with Lennon throughout the years. This causes you to sometimes spend a bit more, but it's typically very worth it. With the holidays coming, I thought it would be a great time to finally post these lists. (This post does not contain affiliate links.)

1. Dock-a-tot Deluxe // Oh man, did we utilize this a LOT in the first 3 months. It was nice to have a safe spot to put Lennon in that was also super cozy. We didn't use this as a co-sleeper, but still got a ton of use out of it. The quality is top notch and it's so easy to move around the house. Lennon loved napping and playing in this in those early months. Now she loves crawling in and out of it. (disclosure: Doct-a-tot sent me this product to try out for free and review.) I was really happy having this product and would recommend! 
2. BabyBjorn Bouncer // This was one of those "grow with baby" items that we are still using today! This seat was awesome for the more upright and non-crunched position when Lennon was having some reflux issues. It's also very breathable and the material molds itself to your baby's head to help prevent flat spots. I still use this with her multiple times per week so I can take a shower. It folds down easily, is easy on the eyes, can later be used as a seat, has 3 different positions, and is also super easy to move around the house. Only con is no auto-bounce. :) A friend sent us the toy bar which Lennon loves!
3. Skip Hop Multi-level Bouncer // This may seem redundant with the seat above but that was not the case at all for us. The height adjusts from floor to table height (and anywhere in between), depending on where you want baby. We've used this non-stop from about 1 month and still use it today. We had to support Lennon's head the first 1-2 months with a rolled burp cloth (the actual seat angle doesn't adjust) but this seat saved us. The vibrations were incredibly soothing to her and we actually called this "the magic poop chair." It seriously helped her with pooping and all of the crazy infant gas. She didn't sleep in it at all, but would sit in it happily for 10-25 minutes at a time. Those minutes are so precious in the beginning. I could plop her in it and actually have time to make breakfast. She still loves hanging out in this seat and eating ice with product #3 listed below. HUGE fan of this seat! It's also not overwhelming in size at all.
4. Lotus Bassinet + Crib Bundle // I cannot express my LOVE for this product enough. We used the bassinet for our bedside bassinet and it was perfect. It was easy to rock with my foot hanging off the bed in the middle of the night, has a gentle rock, is big enough to use for at least 6-12mo, has mesh sides for breathability and so you can see baby, is incredibly lightweight, and easy to set up. The best part is the frame is also used with the larger crib. If you check out the link and video it will make a lot more sense. The larger crib packs down easily and is very lightweight, especially in comparison to most portable cribs. 
5. Skip Hop Foam Playmat // A playmat that is easy on the eyes. We have this in our main living space on the wood floor and love it. I use the dustbuster on it for crumbs and dog hair.
6. Boon Flair High Chair // I went back and forth on high chairs for way too long. I didn't even register for one, because I couldn't decide. After seeing our friend use this chair with her baby, I fell in love. Major pros: You can easily roll it around the kitchen if you have wood or tile floors, crazy easy to clean (no where for crumbs to hide), height adjustable from table to counter height, pop off tray liner for easy tray cleaning. I also like that it doesn't have a wide-leg footprint like a lot of high chairs. We actually found this on Craigslist for $50!! Such a steal of a deal and very happy with it. It's not exactly my style, but I couldn't pass up the CL deal and how easy it is to clean. Even for the full price, I'd say it's worth it.
7. Nuna Mixx // My goal was to find a stroller that would be durable for city sidewalks and lots of adventures away from home. I love the look of this stroller, high quality build, small footprint, adjustable seat (goes fully flat and faces out or in), large rubber tires, large canopy, opens and collapses very easily, and the push bar height adjusts easily. I would say the downside is that it's on the heavy side (25lbs) and when collapsed, you can't stand it on its end for easy storage (like the Uppababy strollers). Nordstrom typically runs a package deal on Nuna stroller/carseats during their half-yearly sales!
8. Skip Hop Activity Center // Another big hit item that grows with baby to many stages. It changes from a 360-turning seat, to an activity center for pulling up/cruising to, and eventually to a table. Lennon has been using the seat component since 4 months old and still loves it! It's also adorable and the "keyboard" music isn't too loud/obnoxious.
9. Boon Collapsible Bathtub // If you can't tell, I have a major love for Boon and SkipHop products. They're just so well made and well designed. This tub did not disappoint! It was absolutely perfect from birth to about 7 months, when we started putting Lennon in the big tub. It collapses and doesn't take up much space, can adjust to an angle before your baby is sitting up, and is a cinch to keep clean. For the first month or so we used this inexpensive body sponge to keep Lennon from sliding around. It was perfect! I had the hardest time deciding on a tub but was beyond happy with this one.

1. Reusable Baby Wipes // Before we started using our cloth diapers (we use these diaper flats) we eased in with cloth wipes. We both love cloth wipes! They are so much easier to use than traditional wipes. If you don't mind the laundry, cloth wipes are a game changer. We make a simple solution using filtered water and lavender witch hazel (about 1/4c mixed with 4 cups water with 40ish wipes), but even water-only works. We have about 60 wipes total, which turned out to be the perfect amount for doing diaper laundry every other day.
2. Thirsties Snap Duo Diaper Covers // Using diaper flats (or prefolds) with waterproof covers is about the cheapest option (and most slim-fitting!) for cloth diapers out there. I have nothing bad to say about these waterproof covers at all! They've been perfect. We have less blowouts in these than when we use disposable (for outings and in the early months) and they clean easily. We only had 5 covers in the first size and are now moving up to the next size. Having 6/7 covers wouldn't be unreasonable, especially if you're starting to use them in the early days with a million poops. I only change to a new cover if it is noticeably soiled with #2 or if she pees onto it while changing. I never experimented with cloth diapers overnight. Diaper changes with this system take maybe 15 seconds longer than with a disposable diaper. There is definitely more work with laundry, but we're happy with our system and flexibility in sometimes using disposables.
3. Boon Pulp Silicone Feeder // These are the best! Lennon loves sucking/chomping on ice in these and they're also great for introducing new foods. She started using them around 6 months and still loves them! They're a cinch to clean (unlike the mesh feeders) and have a simple design. Highly recommend! If you invite me to your baby shower you'll definitely be getting one of these.
4. Lifefactory Glass Baby Bottles // These bottles have been great! They're simple to clean, extremely durable (no breaks!), and Lennon took to them fairly easily. It took her a handful of attempts, but we stuck with the same bottle instead of trying multiple brands. Once she got the hang of it, there have been no issues since! Because I work at home, having 4 small bottles and 2 large bottles has been the perfect amount for us. Chris started giving her a nighttime bottle around 4 months and sometimes daytime bottles if I'm out of the house. She started taking more than 4oz at night around 5 months, so we switched to the big bottles and she now takes 8oz with the size 2 nipple. She was collapsing the nipple and taking forever to eat so we switched around 8 months, even though you always read not to for breastfed babies. It's much easier to feed her now and hasn't affected BF'ing. When I pump, I use the plastic medela bottles then pour into one of the Lifefactory bottles for the next day's night feed (or into a milk freezer bag).
5. Milkbarn Burp Cloths // We got these for a gift and they're one of Lennon's favorite things! We used them more as a toy/lovey than a burp cloth, but they are great for drool, too. These were the first thing Lennon really played with. She loved grasping them and waving around. We also utilized them for months on our daily walks draped over the stroller seat bar to cover L's legs feet from the sun. They're soft and adorable and make a great gift! 
6. Zutano Fleece Booties // These are an absolute must!!! They stay on and are super cozy. They do run small, so size up. (We started with the 6mo size as a newborn and just got the 12mo pair with grippy bottoms for this winter.) Also love their cotton booties!
7. Halo Fleece Sleepsack // The hospital actually gifted us one of these to us and it was amazing. I probably wouldn't have purchased otherwise but am so glad we ended up with one! Lennon was born in January, so fleece was the perfect option. We used this at night but cotton swaddles for naps during the day. I also feel like it's a bit stiffer (in a good way) than the cotton varieties and kept her a bit more snug at bedtime.
8. Muslin Swaddles // While I was determined to use these as our only swaddles, that did not actually pan out. They're such a pain to mess with after night feedings and diaper changes. Once I succumbed to the sleepsack above, I was much happier. However, these are awesome for a bunch of other uses. I definitely recommend having at least 2! I have a few different brands and don't notice a difference them.
9. Love to Dream Transition Swaddles // I'm so glad I stumbled on these in my swaddle searching! We started using these around 4 months when we moved Lennon to her crib for naps and nighttime sleep. They hug the body snuggly (not too tight) and let babies keep their arms in the "up" position. It gives them a little more freedom to move their hands/arms around, while still being zipped in. Lennon had a major startle reflex for months, but this swaddle really helped transition her from the SwaddleMe velcro-wrap type, as she started to get a little more alert/mobile and wanted her arms up. I went back and forth deciding between different swaddle brands, the merlin sleep suit, etc. but was extremely happy with these. Once she started rolling and we unzipped her arms, it was a seamless transition! (Some don't have the zip-off arms, but I highly recommend getting that style for their versatility.) We used these from 4-9 months (bought 2) and then bought these sleep suits and LOVE them as well. They're super cozy.
10. Osprey Poco AG Plus // If you're into more serious hiking and will be hiking in hot weather, a hiking backpack is crucial. The airflow between your body and baby is amazing, baby sits high up for easy looking around, and the weight distribution is much better than traditional baby carriers. It also holds everything you need for your babe and some of your gear as well. We loved that the Osprey includes the sun-shade in the pack itself. Lennon seems to love this, too!
11. Solly Baby Wrap // While it took me a few weeks to muster up the courage to learn how to use it (everything is overwhelming in the early weeks!), this wrap was absolutely amazing and necessary. I started taking Lennon on walks in this wrap and then from 6 weeks - 4 months, it was the only place I could get her to nap for long periods of time (we tried a million different things). She took a short morning nap in the swing and then would sleep in the Solly Baby for 2, 2-hour naps every single day. It allowed me a little more freedom than being stuck on the couch for those naps. The lightweight material was cozy and perfect. After 4 months, we moved her to her crib for naps and night sleep and sleep trained.
12. Lillebaby 6-in-1 Complete All Seasons // This carrier has been amazing, especially after watching some youtube videos on how to get the perfect fit for you and baby. Chris has no problem using this carrier, either. Lennon loves it and will still take a nap in it if we're on the go. 

other favorites: 

• Naturepedic Lightweight Ultra crib mattress // The lightweight aspect of this is absolutely amazing. So easy to change the sheet and mattress cover. Love the 2 firmness options and that it's made with mostly organic, non-toxic materials and made in the USA. I lamented over this purchase for months but am so happy with our choice. Many mattresses on amazon claim to be non-toxic, or "organic," but are very misleading. Naturepedic is actually based 30min away from where I grew up. Their customer service is great if you have questions or problems!
• PUREgrace mattress cover // We have two and they're perfect.
• Babyletto Hudson crib // We love the style and quality of the Babyletto cribs and that they use all non-toxic paints and finishes and sustainably sourced wood. We also bought the matching dresser and my parents bought the full-size foldable Babyletto crib for when Lennon visits.
• Burt's Bees organic fitted sheets // These are my favorite sheets. They're super soft jersey knit cotton, durable, and have cute prints/colors.
• Burt's Bees burp cloths // soft, durable, perfect size, perfect thickness
• Graham Glider from West Elm // We got a great deal on this during one of WE's big sales and are very happy with the purchase. It's slim and modern, but perfect for both Chris and myself. I love how the sides stick out the whole way up and use them to lean my head on all.the.time. The "performance velvet" is very easy to clean. We bought a "pouf" footrest on Etsy and didn't mind not having a foot rest that glides.
• Honest overnight diapers // I couldn't wait until Lennon could fit into these! They start at size 3, so before she hit that weight we used the Bambo diapers (which held up really well overnight!). We stopped changing Lennon overnight around 6ish weeks, unless we knew she had a poopy diaper. This helped her fall back asleep after feeds much more easily. 
• Goumikids products // Do not even waste your time with other baby mittens. The velcro addition to these is the best. Seriously. We used the velcro booties non-stop as well, instead of socks. Baby socks are the worst!! The adorable sleep gowns are insanely soft and make diaper changes easy. I also like that they contain their feet, instead of being open on the bottom. They run a little long/slender. The quality of this brand is top notch!
• Baby Gap clothing + pj's // We've had great luck with the quality and sizing of Gap clothing. (Lennon is 80th % for height and about 45th % for weight.) Also, their sales are amazing! Never buy anything full price.
• Carter's zip, footed pj's // Cute, soft, durable!
• Chicco orthodontic pacifiers // We switched Lennon from the standard soothie pacifier around 3 1/2 months to the chicco. They're awesome, and she was able to hold it much more easily in her mouth.
• Fridababy products // I can't say enough good things about this brand! - nail clippers (seriously the best!), nose frida (definitely use with saline!), windi (used a lot in early gassy  months) -- Now I'm seeing the medi-frida and definitely need to order it. Lennon hates taking medicine straight from the syringe. 
• Bandana bibs // Too cute. A must for teething, drooling babies.

I'm sure this list looks completely overwhelming, but I tried to hit the hot items we absolutely love, use non-stop, and would buy again in a heartbeat. My hope is that this helps some of you make registry decisions or choose baby gifts. I'm happy to answer questions about our experiences in the comments! If you have favorite products, feel free to leave in the comments as well.

I hope you all have a wonderful Thanksgiving!

Ashley

This post does not contain affiliate links. Dock-a-tot did send me their product for free to try out and review. 

My brain is a little (ok, a lot) bit fuzzy these days. I will start talking and completely forget what I was saying, combine two words into one (all the time), and sometimes have to stop and think before finishing a full sentence. It's worse when we're with friends, and I'm talking more than normal. Between pregnancy and the first few months of being a mom, my brain and mouth coordination is subpar at best. So I can't quite remember when I first started talking to Sonja and Alex. It seems like we've been friends forever. They're the type of people you feel fortunate to have in your life, and you know will always be there for you. 

Because I'm a super dork, I just did a search in gmail with Sonja's email address to see when we first started talking. It appears it was about this time 4 years ago! I really can't believe it's been that long. You can tell it was our first set of emails because we used complete sentences and punctuation. Things are quite a bit more casual now.

Over the past 4 years we've grown really close, and I'm not quite sure what I would do without either of them. In that time I've followed along on their journey in trying to become parents, which started years before we ever met. And if you've followed their blog, then you know some of the story. These two are tough as nails. I'm tellin' ya. Even their road to adoption was anything but easy. After finding out I was pregnant, we frequently joked about how funny it would be if we ended up having babies around the same time. Little did we know that very thing was about to happen.

I remember nearly jumping off the couch when Alex sent me a message on February 19th (1 month + 3 days after Lennon was born). He said, "So this is currently going on." And there was the photo of their sweet boy, Larson Ames. I could barely contain my excitement and happiness for them. This sweet little boy found the perfect, most loving parents ever. What a long journey Sonja and Alex had been on to finally reach this moment. I can't even begin to imagine everything they were feeling in those first few days. (If you're interested in reading more about it, their adoption story is amazing.)

So today we're gathering their friends to help celebrate this beautiful, new family with a virtual shower and healthy snack recipes! Huge thanks to Melissa + Sarah for organizing this special event with me. 

Sonja, Alex, and little Larson - My heart explodes for you three, and it feels so special to share these first, sleepy-eyed months with you. Enjoy that sweet boy! Sending love from Colorado! 

Now, to the cookies. 

They're oh-so-chewy and filled with coconut, dried pineapple, nuts, and oats. I've made two batches in the past week, so you know they must be pretty easy to whip up (not a lot of extra baking time these days). They only require 1 bowl and are also vegan and gluten-free, so I dare you to not eat at least 4 spoonfuls of the raw dough. If you need chocolate in your cookies, I think adding a handful of chips wouldn't hurt at all. Enjoy!

A Couple Adopts Baby Shower! 

Flourishing Foodie  |  Avocado and Asparagus Tartines with Basil Pesto
The Full Helping  |  Individual Strawberry Chocolate Crisps
Snixy Kitchen  |  Roasted Lemon Mint Pesto Tartines, Two Ways
This Mess Is Ours  |  Coriander & Lime Scented Cashews
Making Thyme for Health  |  Hemp Ranch Hummus
Two Red Bowls  |  Buttered Eggs on Toast, with Radish & Parsley
Cookie and Kate  |  World’s Greatest Guacamole
Dolly and Oatmeal  |  Sunshine Mung Bean Spread w/ Gluten-Free Za’atar Bread
Edible Perspective  |  Tropical Oatmeal Snack Cookies
Eat This Poem  |  Red Pepper and Walnut Hummus
Brooklyn Supper  |  Roasted Cauliflower Tacos with Cilantro-Avocado Sauce
Gather & Dine|  Muffin Tin Granola Cups with Lemon Greek Yogurt and Berries
The Fauxmartha  |  Laura’s Sunshine Crackers
FoodieCrush  |  Baked Beet Chips
Harvest and Honey | A Healthy Candy Bar

Print Recipe!

adapted from: 1-bowl peanut butter oatmeal chocolate chip cookies

Tropical Oatmeal Snack Cookies 

gluten-free, vegan // yields about 24 cookies

• 2 tablespoons + 1 teaspoon ground flax meal + 1/4 cup warm water
• 3/4 cup natural almond butter, if oily, stir thoroughly
• 1/2 cup pure maple syrup
• 5 tablespoons melted unrefined coconut oil
• 2 teaspoons pure vanilla extract
• 2 cup gluten-free rolled oats
• 3/4 cup unsweetened shredded coconut
• 3/4 cup gluten-free oat flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt, use 1/2 teaspoon if you don’t add flaked on top
• 3/4 cup 1/4-inch diced dried pineapple
• 1/4 cup raw sliced almonds
• 1/4 cup chopped raw cashews
• flaked sea salt, to top [optional]

Preheat your oven to 350º F. Line 2 large baking sheets with parchment paper.

In a large mixing bowl whisk together the flax and water. Let sit for 5 minutes to gel. Add in the almond butter, maple syrup, melted coconut oil, and vanilla. Whisk until fully combined.

Add in all of the dry ingredients except the dried pineapple and nuts. Stir with a large spoon until you no longer see dry flour. The dough will be thick but not at all dry. Stir in the chocolate chips.

Scoop about 1 1/2-2 tablespoons of the dough and form into a ball between your hands [no need to be perfectly smooth]. The dough will be a bit sticky but should be able to form into balls. Place on a baking sheet with about 2 inches between each cookie. Flatten to about 1/4 inch thickness using your hand or with a flat bottomed glass and a small piece of parchment paper between the glass and cookie. Top with flaked sea salt and bake for 10-14 minutes. 

Let rest on the baking sheet for 15 minutes then transfer to a cooling rack to fully cool. Texture will firm as they cool.

-----

notes: These cookies are subtly sweet. If you'd like a sweeter cookie, add 2-3 tablespoons of coconut sugar, muscovado, or brown sugar to the dry ingredients. It's easiest to stack the dried pineapple and slice in one direction and then the other. Separate pineapple layers before mixing in. You should be able to sub dried mango instead of pineapple if desired. I used dried pineapple with no added sweetener. 

Be on the lookout for the hashtag #ACoupleAdopts on social media today! Lots of fun posts happening!

Ashley

41 weeks + 6 days. Friday.

We arrived at the hospital at 8:30pm and checked into labor and delivery. We met with our nurse and midwife that would take the first shift until 7am the following morning and talked about a plan. They were both wonderful and so reassuring. The midwives at our birth center were fully confident about the care we’d receive at the hospital and have a great relationship with the midwives on staff there. They wanted to start me on oral induction meds overnight to see if things would get started. I changed into a hospital gown, had my IV line in place, and monitors were set. This was a bit startling, as I didn’t think I’d need to be so tied down during labor. I tossed and turned all night long, wrestling with the hospital gown and monitors that kept sliding out of place. I could not for the life of me get comfortable. I remember waking up in a panic, constantly checking to make sure Lennon’s heart still looked good on the monitor. I tried to keep telling myself if there was a problem the nurse would come in and let me know. However, trying to reason with myself in the middle of the night was not working.

42 weeks. Saturday.

Wow! Here we were at 42 weeks. Unreal! The oral meds did get contractions to start throughout the night and they were coming every minute or so but weren’t too intense feeling. Because of the rapid contractions they decided to stop the oral meds and move to pitocin. Since you can’t stop the oral meds from working until they wear off (about 4hrs), they wanted to avoid putting the baby in any sort of distress. Pitocin was now a safer option since you can unplug and stop the meds much more easily. Before starting pitocin I was able to take a break from the monitors and cords to shower and eat breakfast. It felt so good! I also asked and was able to wear my own clothes, which helped me stay much more comfortable.

They started the pitocin, slowly increasing and monitoring the baby. Contractions came nearly every minute for almost 12 hours, but they still weren’t intensifying. I felt them but wasn’t in much discomfort. Throughout the day I stayed as active as possible, bouncing on an exercise ball, squatting through contractions, and pacing the room. Luckily, the babe looked great on the monitor all day, but I had zero progress when they checked me that evening. During the evening hours they tried to place a cook catheter, similar to the foley balloon I had placed a few days prior. The difference with the cook catheter is that 2 balloons are involved. I’m going to skip a lot of the TMI details of that, but they unfortunately weren’t able to place it. Also, ouch.

42 weeks + 1 day. Sunday.

At this point I had basically been experiencing contractions for 36 hours (still on pitocin). I wasn’t in horrible pain this whole time but it was taxing nonetheless. I was able to sleep much better in my own clothes and with a dose of benadryl. It felt great to get some sleep! I was also lucky that I got a couple breaks each day from the monitors to eat and clean up. I know this isn’t always the case, but I think since real labor wasn’t starting they were okay with it. Baby girl still looked great on the monitors, and they were starting to suspect that she wasn’t descending because of how much amniotic fluid was around her head. This wasn’t a bad thing but might be holding her up.

Our midwife came in to try and place the cook catheter again. She told me, “We’re getting this thing in today!” And finally, they got it. Hooray! But also, ouch, again. I kept it in for 12 hours and contractions really picked up. There was only one position I figured out that was “comfortable” to be in. I had to kneel on the bed backwards, draped over an exercise ball and breathe through the frequent contractions for hours. Pitocin was also going at this time. The 12 hours couldn’t have felt any longer, but we were hopeful things were really getting started! It was finally time to have the balloons removed that evening. We met with the midwife who would be on for the next 24 hours and who we had the first night at the hospital. We absolutely loved her and were so happy to have her for a full day. Around 11pm she checked me, and I was 3cm dialated! Tears of joy. FINALLY. Progress! I immediately emailed friends and family with the update.

42 weeks + 2 days. Monday.

I somehow slept most of the night with pitocin going and another dose of benadryl. I remember fuzzily waking a few times for the nurse to adjust my monitors but that’s it. I felt calm and rested once I was up and able to shower and eat breakfast. I took a few morning hours off from pitocin, because they said sometimes doing that can help to kick things into gear once you restart it. The midwife also said she was going to break my water early afternoon and surely that would get things going. She was convinced that all of the water around the baby’s head was really holding her in there.

Sidenote: I can’t tell you how times people said to me, “She must really be cozy in there!” By day 3 at the hospital, this was my least favorite phrase to hear.

They hooked the pitocin back up and it was go time. They were increasing the dosage faster today and contractions were picking up. I was finally feeling them a bit more and still squatting, bouncing, and walking the halls to try and help things progress. The contractions were more spaced out than in previous days, though, and less regular. With how much pitocin I was on, they really should have been picking up more at this point. The midwife came back in around 1pm to break my water. And, wow, there was a LOT of water in there. I kept looking off the side of the bed because it felt like a waterfall. There was also meconium in my water, which they weren’t at all surprised about with how late I was. I continued with the pacing while hooked up to pitocin.

All this time, Chris and my mom were right by my side keeping me company, watching too much HGTV, playing yahtzee, and trying to get through this marathon birth.

Around 4pm our nurse came in to check on me and mentioned the next step would have to be a c-section and most likely pretty soon. WHAT? This caught us so off guard. I mean, in the back of my head I knew if I wasn’t in active labor after 24hrs of having my water broken that it would have to happen, but I still had so much time! We hadn’t really discussed this with the midwife yet, so it felt like a gut punch. I think the nurse could sense our frustration and said she’d send in our midwife. I decided to take a long bath to try and stay calm. (They were still able to monitor me in the tub.) I had really been holding it together well up until this point. Our midwife came in and we had a major heart to heart while I sat, tears streaming down my face--barely able to speak, in the bathtub. We trusted her completely and her words were so kind and gentle. She told us while we technically have more time, they didn’t want the baby to end up in distress.  They were starting to get concerned as to why she still hadn’t dropped, thinking maybe the cord was wrapped or too short, etc. We agreed I would be checked one final time and if there was no progress we’d start getting things in order for the c-section.

I sat in the tub, Chris by my side, and continued to cry. I knew what needed to be done, and I knew it was the safest option, but it was the mental shift that I was trying to work through. It was similar (but more intense) to when we left the birth center, knowing we weren’t going to have our baby there. The nerves were also setting in about the actual c-section. The pain. The sterile feeling of the OR. The recovery time. The longer hospital stay. It was all becoming a reality.

I got out and dried off and the midwife checked me. There was zero progress in 24 hours, after a heck of a lot of pitocin and breaking my water. We were still at 3cm, not fully effaced, and the baby was in -2 station. At this point the decision was clear to me. It was obvious a c-section was the only way we were going to get this sweet girl into the world. After we agreed, there was flurry of people in and out of our room. Our midwife explained everything that would happen during the procedure and how recovery would go. We met with the amazing OBGYN who would be delivering the baby and then the anesthesiologist. Everyone was so kind and reassuring, though it still felt like an out of body experience. Everything was happening so fast. Before I knew it, I was in a hospital gown and cap, Chris was in scrubs, and I was hugging my mom before walking to the OR.

I sat on the cold operating table and the midwife let me drape over on her as they put the block in my back. They got everything ready and then Chris came in and sat by my side. The nurse put music on and I remember feeling more at ease. We asked to have a clear screen behind the typical blue screen, so that when they pull the baby out they could lower the blue screen and we could see her being born. I also wanted to do skin to skin as soon as possible, but I knew with the meconium in my water they’d need to give baby girl a full check before handing her to me.

Surgery started and I remember feeling a lot of pushing and pressure. It’s pretty hard to describe the feeling. Time was creeping by for me, and it did seem to be taking longer than expected. Chris and I were talking throughout the whole procedure, which helped get me through it. I think maybe a nurse mentioned they were having a hard time getting the baby out but that she still looked good on the monitor. Geez! She was really in there! They even had to attempt using the vacuum on her head (which I didn't even know was a thing in c-sections), but it popped right off and they didn’t try again. I could feel the midwife and doctor pushing down on me with all of their weight. The anesthesiologist finally told us they were about to pull her out and they would lower the blue screen. I felt so much relief hearing she was FINALLY going to be here. And with one more big push and pull we saw little Lennon Eyre McLaughlin come into the world. She cried immediately, and I’m pretty sure we were both crying at that point as well. It felt so unbelievable that she was REAL.

They quickly moved and checked her to make sure her lungs and breathing were okay because of the meconium. She continued to cry and they told us everything looked great. She weighed in at 7lbs 9oz, 20.5 inches long, and had a big head! Chris was by her this whole time and it was directly to my right, so I could see everything that was going on while they were still working on me. Chris cut the cord and put on her first diaper (and his first diaper, haha). The nurse brought her over and put her right on my chest. It was a little awkward being flat on my back, but I remember bursting into tears thinking this was the absolute most amazing moment ever. I remember saying, “Where did she get those lips from??” as we checked out every little detail on her. She was perfect. And hungry! This little babe was trying to bob her head for food immediately. It was too adorable. The nurse tried to help me, becuase it was hard to bend my arms with all of the cords and monitors. She kept rolling into my neck, as there wasn’t too much room for her on me.

As soon as they were finished with me, the doctor came to my side and told me that this was trickier than she thought it was going to be. The size of Lennon’s head (thanks to her dad), made it hard to get her out, and she had to cut a larger incision because of it. She also told me there was no problem with the umbilical cord but she did find that my sacrum bone is tilted pretty far up and it was actually keeping Lennon from descending into the birth canal. She could only figure this out while they had me opened up and after Lennon was out. I was stunned, as was the doctor. So Lennon wasn’t super cozy, she was super stuck! The doctor also told me that during the past 3 days I was never actually in labor. My uterine muscles were still fully intact (they thin out during labor). She was shocked, as was I, since I was experiencing contractions for so long. Thank goodness for modern medicine. It’s a complete fluke that my bone is shaped this way, and I’ve never had any other issues because of it.

Finally, we were ready to move to recovery. I remember my body shaking for hours after the surgery. They said it was from the meds and would wear off soon. I even remember it being hard to talk because my teeth were intensely chattering. I’m sure it was a combination of the meds, adrenaline, emotions, etc. Chris went to tell my mom and his brother and sister-in-law that Lennon arrived and everyone was healthy. He met me in recovery, they placed Lennon in my arms, and all was right in the world. My mom came in the room, and the tears continued. It was such a special moment for my mom, meeting her first grandchild. Then, with the nurses help, I finally got to feed this hungry little girl. It’s all a bit of a blur but she latched and started eating right away. We moved out of recovery and into our room and started to settle in. Lennon got to meet her uncle and aunt, we face-timed with grandpa in Ohio, and then we all tried to get some rest. By this time it was already midnight.

Lennon was born at 7:59pm, almost exactly 72 hours after arriving at the hospital, and 17 days late. What a journey. We are so thankful to everyone who played a part in keeping us safe and bringing a healthy baby into the world. A few of the midwives from our birth center (Baby & Co.) visited after Lennon was born and wanted to hear the full story. This meant so much to us.

While our story was such a complete 180 from what we expected, it worked out so perfectly in the end. I had prepared for a vaginal delivery and was truly ready to for the experience (pain and all), but things had a different way of playing out. However, I was lucky to feel immediately at peace with our journey. It was still so special and memorable and it was unique to us. The only thing that bugged me for a few weeks after her birth was not knowing when Lennon would have tried to come on her own. For some reason it left me feeling a bit unsettled, but I eventually let it go. She was here and healthy and that’s all that mattered.

Thank you so much for reading and letting me share our experience.

xo

Ashley (and family)

Lennon (We love gender neutral names for girls and the Gaelic version of the name means “lover.” It felt too perfect. It also included part of my grandma’s (mom’s side) name, Lenore.)

Eyre (This is last name from my dad’s side of the family that I’ve always loved. It’s pronounced “eye-er,” not “air.”)

I’m going to be sharing the birth story of our daughter in the next 2 posts. Things are about to get wordy. I realize this is a food blog, but if you’ve been a longtime follower, you know I enjoy sharing personal stories as well. If you don’t enjoy reading birth stories that might have some TMI parts, please feel free to skip over these posts. I’ll be discussing certain labor induction methods we tried, but please talk with your doctors/midwives before trying any of these out on your own.

The story of how our sweet Lennon entered the world is not even close to the story I thought we’d be telling. She was due on 12/31/16 but ended up arriving 17 days late. Never in my wildest dreams could I have imagined she would go past the 42 week mark. Finally, nearly 3 months later, I’m working on typing up all of the details. I’ve always loved reading birth stories, so I definitely wanted to write about our experience before the detailed memories start to fade (I think they already have a bit!). I also hope that maybe this will help someone out there who needs to (or chooses to) stray from their birth plan, in knowing you can still make the experience a memorable one. Our story is the furthest from what we expected, but none of that mattered the second Lennon was finally born.

We’re lucky to live in an area with a few amazing birth centers. Chris and I were both fully on board with this type of plan for my prenatal care and birth. The centers all have certified nurse midwives (CNMs) and the center we chose is about 1/4 mile from an excellent hospital. (They run drills for emergency situations, which only happen about 1-2% of the time, and are fully prepared for all types of birth scenarios.) We absolutely loved our experience at the birth center and it was definitely the right fit for us. The midwives were all so kind, patient, and loving. The birth rooms felt like a swanky but incredibly comfortable hotel.

There is so much more I could say about the care we received, but I will just wrap it up by saying I can’t imagine the care being better anywhere else. We felt so loved and taken care of, even as our plans changed. They fully supported any reason for needing to transfer to the hospital before, during, or after labor (whether it be for an emergency or simply deciding you want an epidural). They weren’t going to risk our comfort or safety and we felt very confident about that.

My pregnancy was pretty amazing, and I still feel so unbelievably fortunate for that. I wasn’t struck with morning sickness, I didn’t experience food aversions or bizarre cravings, I worked out right up until I gave birth, and I was able to keep photographing and cooking through mid-December. I was somehow able to shoot 2 complete cookbooks and quite a bit of other freelance work during my pregnancy. Such a gift! Sure there were aches and pains, tons of peeing, restless nights, crazy fatigue (especially in the first trimester), but I generally felt pretty great. We had one little scare with Lennon’s heart rate in early December, but got checked at the hospital and everything was completely fine.

We attended birth classes at the birth center (they don’t teach any specific type of method, which we liked) and also hired a doula in preparing for the birth. I didn’t want to set a rigid birth plan, because I really had no idea what would feel right while in labor. The only thing I kept saying was, “Our plan is to hopefully have the baby at the birth center.” To birth at our specific BC you must be between 37 and 42 weeks, for safety reasons. We toured the hospital so we would have some familiarity with it, just in case we needed to transfer. There are reasons you might need to transfer mid-labor and post-delivery and also reasons the baby might need to transfer post-delivery as well. We mentally prepared as best we could, but pretty much assumed all would go as planned since my pregnancy was going so well. It’s easy to say you’re mentally ready if there’s the need for a transfer, but you can never really fully prepare.

Friday, December 30th (39 weeks + 6 days) we had an appointment at the BC. Everything looked great. Our midwife estimated the babe to be about 7lbs (solely from touch on the outside of my belly). They checked my progress for the first time and I was at 0cm. For a first time mom, they said this was completely normal and really doesn’t mean much. You could go into labor that day or it could still take awhile. We were prepared for a late baby and a long labor, so I still felt really good about everything. The plan from here was to have an ultrasound at 41 weeks to make sure my amniotic fluid levels were okay. Then, I would check in with the midwives each day after that and try different natural methods for labor inductions, under their advisement. My mom came out on January 3rd and Chris was back at work while we waited. It was so nice to have my mom here while Chris was working, so I didn’t lose my mind at home alone. I was still working out at this point, lifting some and going on daily walks. (I had also been going to barre classes all throughout my pregnancy, but around week 37 it became a bit too much.) I walked up and down our stairs and did squats through braxton hicks contractions, hoping it would help get things moving. There were a few nights I was up for hours thinking things were starting, but they obviously never did.

41 weeks came and we had the ultrasound (at the hospital) to check the amniotic fluid. There was plenty. Yay! We joked she must be having fun in her wave pool. At 41 weeks + 2 days (Monday) we headed to the birth center to be checked. The baby’s heart looked great and I was close to 1cm. Finally. Something! We were scheduled to come in the next day and they would start pulling out their “bag of tricks” to hopefully get things moving.

At 41 weeks + 3 days, the first thing the midwives suggested trying was a foley balloon. Basically the opposite of fun. Since I wasn’t dilated at all, they couldn’t do any membrane stripping and they told us it doesn’t really have a chance of working unless you’re at least 1.5cm. I’m not going to go into much detail on the balloon, but they inflate a small balloon inside the cervix with saline and leave it there for up to 12hrs, to hopefully start the process of dilating. It will fall out on it’s own once you’re at 3-4cm, or it can easily be removed at the 12hr mark. I remember the car ride home after having it placed, wincing in pain. It did not feel natural to have something going up where the baby should be coming out. It was one of the first times I had cried during my pregnancy, not from the pain but from the uncertainty of everything.

Once we got home I rested a bit and then I started having contractions every minute or so for hours, some more painful than others, and some that I had to really breathe through. We were thinking this was the start of labor. We got some of our bags out and ready. I was feeling good and as prepared as I could be for labor. Around the 10 hour mark we had to remove the balloon because of a slight issue. I was beyond relieved to have it out (and everything was fine), but from then on contractions faded. I was still feeling positive overall and had so much support from Chris and my mom (and of course other family and friends). It kept me busy sending everyone updates.

At 41 weeks + 4 days we were back at the birth center for the next step. Still no more progress. Now it was time for castor oil. I was NOT excited about this, mainly from stories I had heard from others about how awful it was. Many of these interventions can send you into false labor as well, which is a major bummer and also exhausting (mentally and physically). Our midwife said this works about 75% of the time, so we were hopeful. After a not so enjoyable evening, nothing happened. I was getting pretty discouraged at this point and knew in just a couple days we’d be at the hospital for a real induction.

We headed to the birth center again the following day. 41 weeks + 5 days. The last thing we tried was breast pump stimulation and taking special herbs mixed with water. I did this for 10min on, 10min off for 2 hours, while bouncing on an exercise ball (something I did for hours each day at home). We had a heart to heart with our midwife about the next step, which was heading to the hospital the following day at 8:30pm to start an induction. Cue the tears. I had so many emotions as we said our goodbyes to the amazing midwives and staff we grew to know and trust so well during our pregnancy. It was difficult leaving the birth room, where I mentally prepared myself for birthing our baby. All of our prenatal care took place in the birth rooms, so they really felt like home to us. It was scary not really knowing what was ahead and how things would feel once we were at the hospital. The hospital has their own team of midwives who would take over our care, along with the labor and delivery nurses. We were confident everything would work out, but it was still a mental hurdle to overcome.

We arrived back home and updated family and friends. We tried our best to have a relaxing evening at home, still hoping maybe it would happen.

Our deadline day came, 41 weeks + 6 days. I of course made a big waffle breakfast for Chris, my mom, and my amazing friend Ann. I knew hospital food would be sub-par, so waffles were necessary. Ann brought a bunch of my very favorite cookies from a nearby restaurant, and I stashed them in our hospital bag. We repacked our bags for a longer hospital stay (you only stay at the birth center for 4-6hrs after birth), took a long walk with the dog, ran last minute errands with my mom, cleaned the house (me...neurotic), and ate Chipotle for dinner. I remember eating about 5 bites and then only being able to stomach the rice. Nerves were majorly setting in. We hugged my mom goodbye (she stayed at our house) and headed to the hospital. I remember texting updates on our way there and thinking how uneventful the car ride was. I had always imagined lots of screaming and pain, but this was so different. We walked into the hospital with our bags and joked that it felt like we were checking into a hotel. It was all a bit surreal.

Part 2 coming soon!

Thanks so much for all of your love and congrats over social media these past few months, as well as for your patience as I slowly make my way back to this space. 

Ashley

This post is sponsored by Bob's Red Mill

Of course I have to end the year on breakfast. It seemed the only way to go. But this is quite different from my typical breakfast recipes. As you can see from the photos it includes a hefty amount of chocolate, marshmallows, and a whipped cream topping. Holiday breakfast approved.

When I had the idea for this recipe, I wasn't sure if it would actually turn out or not. For some reason I wasn't sure about a bowl of chocolate oatmeal. Turns out, that was a silly thought, because it's pretty fabulous and seriously tastes like hot cocoa. It's a total comfort-indulgence meal that you must try very soon. Typically, I make 1/2 cup (uncooked) steel cut oats for myself. However, this recipe is quite rich, so splitting the batch into about 4 servings was perfect. 

Steel cut oats have been a favorite of mine for some time now, and of course, my top choice is always from Bob's Red Mill (whether they sponsor my posts or not). Their oats, flours, and ingredients never fail me, as I've mentioned many times in the past. I feel so fortunate to work with brands who align so well with my way of eating and who I love to promote beyond this space. Bob's Red Mill has been a particularly fun brand to work with because of the variety of ingredients I've been able to choose from and feature in my recipes. Let's rewind for a second to my BRM recipes from 2016:

• apple spice crumb muffins
• peach almond bread
• spring sorghum and asparagus salad

I could seriously go for one of those muffins right about now, but let's get back to this pot of chocolaty goodness. Mmmmk?

Steel Cut oats do take quite a bit longer to cook in comparison to rolled oats, but I've never found them to take more than 20 or so minutes to finish. Definitely doable for a weekend or holiday breakfast. For me, it's hard to go back to rolled oats after getting used to the chewy bite of steel cut. However, if you're looking for a slightly faster cook time, simply put the steel cut oats in a high-powered blender and pulse until about halfway to flour. It should look powdery but with small bits still left. This is actually called Scottish Oats. They cook faster (in about 10-12 minutes) and have more creaminess, but still hold that chew I love from steel cut. Note that if you try this I would start with less liquid (about 3 cups total) and add more as needed. (You can also buy Scottish oats!)

I highly recommend not skipping the marshmallow component of this recipe. I was trying to recreate the Swiss Miss hot chocolate packets I so loved in my youth. And I'm definitely talking about the packets with the tiny marshmallows inside. I can still remember that foamy, creamy layer they created on top of the hot cocoa. Well, this is only about 10x better than that because they're folded into the oats and create a sticky, gooey, marshmallow mess. 

I also highly recommend toasting extra marshmallows for on top and finishing with a plentiful scoop of homemade whipped cream. You know, do it up.

What are you waiting for? 

Print Recipe!

Hot Chocolate Steel Cut Oats 

gluten-free, vegan option // yields 4 servings

• 1 cup Bob's Red Mill Steel Cut Oats (gluten-free if needed)
• 2 cups unsweetened vanilla almond milk
• 2 cups water
• 1/4 teaspoon fine sea salt
• 3-4 tablespoons coconut sugar (or other sugar)
• 3 tablespoons unsweetened cocoa powder
• 2oz 65-80% dark chocolate
• 1 cup mini marshmallows
• toppings: homemade whipped cream (or coconut whipped cream), toasted marshmallows, cocoa powder, granola, etc.

Heat a medium pot over medium heat and add oats, milk, water and salt. Stir to combine and bring to a boil. Reduce heat to simmer (uncovered) and let cook until done to your liking (18-25 minutes). Stir frequently and add more milk and water as needed (equal amounts) to reach desired creaminess. 

Once done to your liking, turn to low and add 3 tablespoons sugar (less if using milk chocolate), cocoa powder, and dark chocolate. Stir until fully combined. Add a splash more milk if needed. Fold in marshmallows and serve as they start to melt. Add more sugar if desired.

Top with large toasted marshmallows (can be done carefully under the broiler on a parchment lined pan -- watch very closely!), whipped cream, and any other desired toppings. 

Notes:

• Feel free to make ahead but leave the marshmallows out. Heat in a pan and add milk/water to loosen up. Once hot, add the marshmallows and serve with desired toppings.

Wishing you all the happiest of holiday seasons, and cheers for a fresh + bright New Year. You've all helped make this a special year once again. Thank you. Always.

Keep your eyes on my Instagram feed for an announcement when this little lady decides to join us. We kind of can't wait.

xo

Ashley

Today's post is sponsored by Bob's Red Mill. I received compensation + product for writing this piece. Opinions are always my own. If I didn't love it, you wouldn't hear about it. Thanks for your continued support!

I had such good intentions of writing this about 2 months ago, but here I am, 38 weeks pregnant and finally getting to it. At least I made it before this little babe shows her face, which is still hard to believe will actually happen any day now. 

So here's a little work-life update before everyone disappears for the holidays and before we become a family of THREE. I will be sharing 1 more recipe this Friday (it's a special holiday breakfast!) and hopefully a nursery reveal soon, too. Stay tuned!

Work:

I just wrapped up shooting Gena's incredible cookbook that will be coming out in spring of 2018. This was the third cookbook I've shot in the past 1 1/2 years, and I have to say it's my absolute favorite type of project to work on. It's incredibly challenging work, and so different from the other types of photo projects I work on. I have to take the author's and publisher's visions into account, while trying to stay creative with around 70-120 photos that will appear in 1 single cookbook. The photos need to be different enough but also feel like they flow together seamlessly. It can feel daunting when the cookbook project starts, trying to strategize the overall feel for the book and actually diving in to those first few shots. And then, trying not to focus on the number of shots left but paying attention to the shots you've taken so things don't become too repetitive and stale. It can be a mental game for sure, especially working on my own. But if it wasn't challenging it would be boring, so I work on trying to embrace and grow from the days where I feel like I have no idea what I'm doing.

I'm not sure if I mentioned the 2nd cookbook I shot this past spring. It was during my first trimester of being pregnant, when I wasn't doing much beyond napping and working on shooting the cookbook, The Wahls Protocol Cooking for Life, for Dr. Terry Wahls. This was such a different project for me to work on because it was heavily meat-based, focusing on a specific type of diet to treat auto-immune diseases. I wrapped up this 70 photo project in about 6 weeks and it comes out in spring of 2017. Be on the lookout! 

Beyond the cookbooks, I got to work on monthly photoshoots creating some of Glutino's social media content, had a big shoot for Earthbound Farm's new website (coming soon), took photos for Blue Moose of Boulder, had a handful of blog + Instagram gigs, worked on a few photo projects for Love Grown, taught a few private photo classes, and a handful of other things I know I'm forgetting. It's been quite the exciting year for work! 

Life:

symptoms (38 weeks + 4 days): Feeling pretty dang good for being this far along, and so very lucky for that. I keep saying this little lady has been so kind to me, and that she'll probably make up for it once she's actually here. So I guess that let's you know we're having a GIRL! (I think I announced on Instagram but forgot on the blog.) My sleep was actually worse in the 2nd trimester than it is now. I'm only getting up about 1-2 times per night and haven't had much/any insomnia or anxiety. I've felt quite a bit lazier than my usual self and go in waves of being tired and having a lot of energy. The babe has definitely dropped in the past week and feels especially low today. There is SO much pressure when I walk now. I've felt calmer than my normal self throughout the entire pregnancy and really haven't had any of the ups and downs I expected. At this point, I'm definitely getting antsy about when she'll decide to arrive and I'm trying to mentally prepare for her being late so I don't go too insane waiting. At least the holidays will be a nice distraction and Chris will have a couple extra days at home. 

sidenote: Those pregnancy sleep pillows did not work for me at all. They made me sweat and gave me a sore neck. I also tried a long, memory foam body pillow as well and it was way too hot and cumbersome. What ended up working best was a normal (but thinner) pillow between my legs and a fluffier pillow to sort of hug my arm around. I've been using this pillow method since the 2nd trimester. My legs are starting to get super restless now, which is such a bizarre feeling.

workouts: I stayed really consistent with barre (2-3x/week), lifting + light cardio (2-3x/week), and almost daily walks throughout most of the pregnancy. In the last 2 months, things definitely slowed a bit more with the intensity and then in the past 2 weeks I've cut back even more. I've just tried to go with the flow the whole time and listen to my body. And right now, my body is like, COUCH. CARBS. CLEAN THE HOUSE. I'm thrilled I was able to keep up with my workouts for so long. It's definitely helped keep my body + mind feeling strong. I'm still trying to walk outside or on the treadmill most days, also some light lifting and squats to keep up my strength, and lots of stretching and moving around on a stability ball at home.

work, from a life perspective: While I absolutely LOVE my job, I am SO excited to be done in the kitchen for awhile. I even closed up my tripod and moved all of my photography surfaces + props out of our main living space. It feels great to be on a photo-cooking break for the next couple of months. I don't have a set in stone plan as of yet, but am trying to get a few jobs booked for late winter and early spring. Once I am working again, the plan for right now is to hire someone to come to the house to help with the babe as needed.

food: This is actually a pretty boring topic. I was totally shocked to not have any real cravings or aversions throughout this pregnancy. Sure, sometimes I don't feel like eating a certain type of cuisine/food but things have felt pretty normal on the food front. I would say my appetite was the largest during the first trimester, which I was surprised by. It soared a bit on our trip to Oregon, but I think that was just because I didn't want to miss out on any of the amazing food in Portland. I'm eating slightly more than "normal" right now, but nothing too crazy. Again, I'm just listening to my body. My almost daily guilty pleasure has been a hefty bowl of cereal and 80% dark chocolate. My weight gain came on fast in the first trimester, but slowed towards the middle of the 2nd and now into the 3rd. It's hovering right at 30lbs gained right now. 

I actually don't plan on making freezer meals, but am hoping to tackle freezing energy bars, lactation cookies, waffles, and a few other healthy baked goods I can keep on hand for easy eating throughout the day. I did just make this broth/soup in the slow cooker to replenish my body after the babe is born and it is incredibly tasty. I'm freezing it in 2-cup portions. Our doula recommended making a nourishing brothy type soup that would be easy to eat and digest. (I blended the cooked vegetables instead of straining.)

holidays: We're staying put this year and are excited for a cozy Christmas at home. We'll definitely be watching Ohio State in the playoffs on New Years Eve, unless this little lady decides to come on time and I'm in labor.

house/nursery prep: Everything is washed and ready for baby through 3 months. Chris and I were giant babies (9 and 10lbs!), so I wanted to be ready with options. So far, the midwives are thinking she's very average sized and that's also what they said at our 20wk ultrasound. I've been working my way through each room in the house, trying to purge and organize. I don't have much left except the fridge and pantry, which are a both a disaster since shooting Gena's cookbook. We finished the nursery a few weeks ago and I just love it. I'll be sharing photos in the near future! If you check my Instagram stories, you may have already seen a sneak peek!

That's about all I can think of right now! But here are a few more life photos to finish things off. Be on the lookout for that breakfast recipe post coming soon. Happy holidays + safe travels to all!

Ashley

This post is sponsored by Olive Oils from Spain.

While I can't say I've had too many (or any at all) real cravings during my pregnancy, I will say fall and wintery foods have really been speaking to me. They're so comforting and satiating right now, and easy to prepare in many simple ways as I'll be showing you today.

I've used olive oil as one of the sole oils in my kitchen for years now. And while I've heard and read about the numerous health benefits of regular consumption of this oil, I had never done much research into the many geographic locations it's produced in and distributed from. I had no idea Spain is the largest producer of olive oil and organic extra virgin olive oil in the world. This is largely due to the climate being particularly ideal for olive growing in this country. Spain also invests the most R+D when it comes to their olive oils, in comparison to all other olive oil producing countries combined. 

In today’s recipe, the combination of creamy, nutty delicata squash with crisped fingerling potatoes and brussels sprouts work so well together. The pine nuts also add just the right amount of richness and crunch. I created a simple and light dressing to drizzle overtop with grated garlic, olive oil and lemon. The dressing adds a little pop and helps meld all of the ingredients together, especially with the herb flavors infused into the vegetables during the roasting process. I could seriously eat this for days on end.

I utilized the olive oil for the roasting but also in the 3-ingredient dressing you'll drizzle on top at the end. It's the cold-pressed, extra virgin olive oil that feeds our bodies with the highest dose of health benefits (from the polyphenol content). Regular olive oil consumption has been heavily studied and linked to health benefits like, cardiovascular, anti-inflammatory, digestive, cognitive, and many others. The key to getting the most out of your olive oil, is making sure it is of the highest and purest quality. So, it is important to do a little research before grabbing any bottle off the store shelf.

Disclaimer: Please consult your health care provider when making any dietary changes.

To check out the recipe details, head on over to the Olive Oils from Spain blog. 

Hope you enjoy this cozy, comforting recipe as much as we did! And Happy Thanksgiving week!

The full recipe can be found HERE!

Ashley

Today's post is sponsored by Olive Oils from Spain, and I received compensation for writing this piece. Opinions are always my own. If I didn't love it, you wouldn't hear about it. Thanks for your continued support! 

Today's recipe is for the home cook who doesn't bake. It's for the person who doesn't want to worry about measuring cups of flour and other ingredients and dirtying a bunch of bowls and utensils. It's for the person who loves a not-too-sweet dessert or wants a killer brunch recipe to serve for the holidays. Okay, this recipe can really be for everyone. Unless you don't like squash, pears, pecans, or vanilla. In which case, I am so very sorry.

While I do enjoy more traditional baking, I also love the idea of this sort of deconstructed, roasted dessert in a bowl. Not only is it served in a bowl but the little acorn squash also forms a natural bowl, holding all of the saucy goodness.

This bowl-themed recipe is dedicated to my wonderful blog friend, Cynthia, from Two Red Bowls. Get it now with the "bowls" theme? (hehe) The lovely Alana + Stephanie organized a spectacular blog-land baby shower to celebrate the arrival of Cynthia's little babe, Luke. He arrived last week and is totally adorable. Not much beats a tiny, squishy little newborn. That wrinkly skin and newborn smell are just everything. I'm sure it's even more amazing when it's your little baby. Eeep! Cynthia's latest post, introducing her little man, was the sweetest ever. It got me all the more excited about the upcoming arrival of our little one. 

Here's to Cynthia, her husband, and baby Luke ("baby bowl"). I couldn't be happier for the three of you, and I'm wishing you the very best during this exciting, new time in your lives. I'm also fully expecting to hit you up when I'm freaking out in the first week after our girl is born. You'll have all the answers for me, right? :) Love to you!

Big thanks again to Alana + Stephanie for hosting this virtual baby shower for Cynthia! Be sure to check the hashtag #threeredbowls to see what everyone is posting!

Print Recipe!

Acorn Squash Bowls with Pears, Pecans and Vanilla Bean Cream

gluten-free, vegan  // yields 8 servings

for the squash:

• 2 medium acorn squash
• 1-2 tablespoons refined avocado oil (or other neutral tasting cooking oil)
• 1 cup pecans, roughly chopped
• 3 medium pears
• 1/4 cup butter, divided
• 1/3 - 1/2 cup brown sugar, divided
• pinch of salt

for the cream: (non-vegan option listed in notes)

• 1 cup cashews, soaked overnight + drained (not necessary to soak if using Vita-Mix, Blentec, etc.)
• 1/4 cup water
• 1/4 cup unsweetened non-dairy creamer (I used Califia Better Half)
• 1/4 cup pure maple syrup
• 1 1/2 - 2-inch piece whole vanilla bean, cut into 2-3 pieces (pod + beans)
• pinch of salt
• 2 tablespoons vegan butter, melted

Preheat oven to 425° F and line a large baking sheet with parchment. Halve both squash from stem to end, remove seeds, then slice each half in half again (8 pieces total). Rub with a tablespoon or so of oil on all sides and place cut side down (either side) on the baking sheet. Roast for 18-20 minutes. Flip each piece to the other cut side and roast for another 10-15 minutes. Both cut edges should be deeply golden brown and squash will be tender.

Meanwhile, place all cream ingredients (except melted butter) in your blender. Blend working to high for about 60 seconds until completely smooth. Pour in melted butter and blend again. Thin out with a bit more water if needed. Consistency should pourable but not runny. It will thicken some as it sits. Add additional vanilla bean if desired. (I used a 2-inch piece.) Pour into a jar and set aside.

Heat a large skillet over med-low heat. Add the chopped pecans to the dry skillet and toast, stirring frequently, for 6-8 minutes until fragrant and starting to brown. Place in a bowl and wipe out the skillet.

Towards the end of the squash roasting, thinly slice your pears and discard the cores. Add 3 tablespoons of butter to the pan with the sliced pears and about 4-5 tablespoons loosely packed brown sugar. Stir frequently until pears start to soften and butter and sugar are bubbly, about 5-8 minutes.

When squash is done, remove from the oven and turn facing up, resting on the outer shell. Sprinkle with 2-3 tablespoons brown sugar and break apart the remaining 1 tablespoon butter and place a dab in the "bowl" of each slice. Place in the oven for about 4-5 minutes until bubbly. 

Remove and plate squash with warm pears and pecans, then drizzle with vanilla bean cream sauce. 

Notes:

Store cream in a sealed container in the fridge for about 1 week. Add a bit of water to thin out as needed and reheat in a pot over low heat.

If your vanilla beans are dry and hard, soak the cut piece in hot water for 15 minutes or so to soften.

For the non-vegan vanilla bean cream, use 6 tablespoons of water and 1/4 cup of half and half. Everything else remains the same.

Before I go, I have to give a shout out and mega thanks to my real-life and blog besties, Gena + Sonja for hosting my virtual shower yesterday! You can check #ediblebabybash for all of the amazing posts. The theme was breakfast, which was absolutely perfect. They know me too well! A huge, heartfelt thank you to everyone who joined in. We are feeling quite loved over here!

xo

Ashley

Two Red Bowls baby shower links:

I am a Food Blog | Mac and Kimcheese Dolsot Bibimbap
Fix Feast Flair | Dishoom's Chicken Ruby Murray
The Fauxmartha | Mom Lunches
A Cozy Kitchen | Cornbread Chicken + Dumplings
Cake Over Steak | Salted Caramel Chocolate Crackles
The Pancake Princess | Stovetop Pumpkin Bread Pudding
Snixy Kitchen | Chicken Pot Pie with Chestnut Biscuits
Lady and Pups | Egg Florentine in Pullman "Bowls"
Betty Liu | Honeynut Squash Congee
Style Sweet CA | Date Bourbon Cinnamon Rolls
Warm Vanilla Sugar | Broccoli Quinoa Bowl with Avocado Sauce
A Beautiful Plate | Coconut Cauliflower Soup
Girl Versus Dough | Tomato Grilled Cheese Soup
Fork to Belly | A HUGE Hawaiian Fruit Bowl!!!
Donny Tsang | Chawanmushi
Wit & Vinegar | Jerk Chicken Chili
Constellation Inspiration | Salted Egg Yolk Custard Mochi
twigg studios | Katsu Udon Soup wth Popcorn Chicken Croutons
Edible Perspective | Acorn Squash Bowls with Pears, Pecans, and Vanilla Bean Cream
Coco Cake Land | Asian Bowl Cut Sugar Cookies
Southern Souffle | Sorghum Apple Biscuits In A Bowl
The Bojon Gourmet | Smoky Sweet Potato & Lentil Tortilla Soup
Flourishing Foodie | Sweet Potato and Pumpkin Soup
What should I eat for breakfast today | Little Bowl with Creamy Polenta, Cheese, Onions and Mushrooms
Top with Cinnamon | Squash & Crispy Kale Bowls with Pomegranate and Miso-Ginger Dressing
the broken bread | Roasted Celeriac + Fennel Soup
Fig+Bleu | Cauliflower Harissa Soup
my name is yeh | Corn Dog In A Bowl
Crepes of Wrath | Mini Scallion Pancake Challah Buns
O&O Eats | Persimmon Cobbler
The Pig and Quill | Slow Cooker Pumpkin Curry Beef Stew
Hungry Girl Por Vida | Rice Cooker Oats with Bruleed Bananas
Chocolate + Marrow | Parsnip + Potato Soup with Crispy Pancetta
With Food + Love | Caramelized Golden Beet Soup with Fall Roots + Garlicky Yogurt

This post is sponsored by Safeway + Albertsons.

There has been a lot going on over here lately, and with this whole being pregnant thing, I'm a tad bit slower than I used to be. Thankfully, I'm shooting Gena's cookbook right now, which is keeping my fridge well stocked with healthy + super tasty vegan eats. But on the weekends when my fridge is running low on leftovers, I'm always looking for quick + easy recipes that will keep this hangry lady full for at least a few hours.

The recipe I'm sharing today definitely fits the bill on being simple to make, comforting, and full of flavor and texture. It's also a great pantry meal. I have pretty much all of these ingredients on hand at all times. It works for any meal of the day and can be eaten as a main dish or side. It's my ideal weekend breakfast with a side of toast and/or maybe a few scrambled eggs (sunny side up after this baby pops out).

This recipe idea all came to be after a recent trip to Chicago for a blog event with Safeway + Albertsons grocery stores, to learn more about their O Organics® line of products. We had an action-packed day learning about their mission to make organics attainable for all. It started with breakfast (overnight oats!) that was very well photographed by all 30+ bloggers, as you'll see below. It's always so much fun to get together with other bloggers who enjoy taking photos of their meals and setting up photos on chairs or elsewhere to "get the shot."

After breakfast, we watched a fabulous cooking demo by Annessa Chumbley, RD. She showed us a few simple, healthy recipes (oatmeal pancakes!) and chatted about her favorite wellness tips. Next up, we were in the kitchen working in small groups with tons of O Organics products at our fingertips. We had about 45 minutes to create anything we wanted with what was available. I worked with Jeanine + Jane and we racked our brains on what to make in a short amount of time. We didn't use our phones to look up recipes for inspiration, but decided to just use our brains. A rarity! We quickly came up with an idea for a simple potato hash. It was a fun experience to have a gigantic commercial kitchen with lots of equipment and tons of ingredients right at our fingertips. We gathered as a group to feast on our recipes and continue on with the day that ended with a 15 minute restorative yoga session. Before I knew it we were saying goodbyes and I was back on my way to the airport.

As soon as I got back from the trip, I felt a much needed burst of creativity in the kitchen. I started working on a few new recipes (seems like it's been ages), including a recreation of the hash recipe from the trip. I incorporated rosemary, one of my very favorite herbs, for a deeply savory flavored dish. The potatoes make this recipe really stick to your bones and the chickpeas help do the same with their kick of protein. Luckily, throughout my pregnancy, I haven't had any food aversions and have been able to keep up a pretty healthy diet. But I'm still always looking for ways to add in more vegetables and spinach seemed like an easy and obvious choice here. 

Feel free to switch up the fresh herbs for what you have on hand. Thyme and oregano would work beautifully, and I bet sage would be tasty in this as well. It's a one-pan meal that comes together quickly and will keep in your fridge for a good 4-5 days. If you can reheat on a sheet pan in the oven, it makes the leftovers even better.

Print Recipe!

Breakfast Potato Hash

gluten-free, vegan // yields 4-6 servings

• 2-3 tablespoons extra virgin olive oil
• 1 medium yellow onion, chopped
• 3/4 pound potatoes (yukon, purple, red, and/or fingerling), chopped into 1/2-inch cubes
• 3/4 pound sweet potatoes/yams, chopped into 1/2-inch cubes
• 1, 15oz can O Organics chickpeas
• 3 medium garlic cloves, minced
• 2-3 teaspoons finely chopped O Organics fresh rosemary
• 5oz baby spinach
• salt and pepper, to taste

Heat a 12-14 inch skillet over medium heat with 1 tablespoon oil. Once hot, add the onion and cook for 6-8 minutes until softened and translucent. Stir frequently.

Add another tablespoon of oil to the pan. Add the potatoes, then toss well to coat. Season with salt and pepper. Cover the pan with foil (crimp the foil over the pan edges, but doesn't need to be a tight fit) and cook for about 15 minutes. Stir every 5 minutes and cover with foil after each stir. (Potatoes should be almost fully tender.) Remove the foil and stir in the chickpeas. Add more oil if needed. Let cook for another 5 minutes or until potatoes are fully tender.

Make a well in the center of the potatoes, add 1-2 teaspoons of oil, and add the garlic. Stir the garlic for about 1 minute until starting to brown. Add the rosemary and stir both into the potatoes. Let cook another 2-3 minutes. Taste and adjust salt + pepper to your liking.

Remove from heat and stir in the baby spinach. Serve once the spinach has wilted a bit. Top as desired (red pepper flakes, ketchup, etc.). 

Hope you enjoy this one all fall + winter long!

Ashley

Today's post is sponsored by Safeway + Albertsons, and I received compensation + product for writing this piece and for the event trip in Chicago. Opinions are always my own. If I didn't love it, you wouldn't hear about it. Thanks for your continued support! If you live outside Colorado, O Organics products can be found at these different stores across the country. I had the opportunity to work with a vast selection of O Organics products, but please check your local Albertsons family store to see what's available in your area.

This post is sponsored by Bob's Red Mill.

I'm craving fall like no other right now. The weather is slowly making a shift, but I'd like to speed things up a bit. Colorado weather can be so wacky this time of year. So while we're still having some pretty warm days here, I'm pretending it's fall with the foods I eat, including these Apple Spice Crumb Muffins that I've consumed approximately 9 of in 2 1/2 days (hmm, maybe more?).

Inside these muffins you'll find some of my very favorite ingredients and one ingredient that I've never really done much baking with before. I typically leave hulled hemp seed hearts for smoothies, oatmeal toppings, and the like, but I wanted to see how they would fair in a hearty breakfast muffin. Turns out, very well! They're so soft that you really don't even notice their presence in these muffins, except for a bit of added flavor. It's not like biting into a crunchy nut or sunflower seed. They pair tremendously well with the oat, buckwheat, and almond flour combination and earthy spices like cinnamon, clove, and molasses.

You all know I'm a huge fan of Bob's Red Mill products, whether they sponsor my work or not. I've been using their products for years + years and am always impressed by the quality and variety of what they offer (which seems to be expanding all of the time). I know most of you are on board with BRM as well, which is why I continue to work with them and feel it's such a good fit in this space.

Per the usual, I have a heavy list of notes at the end about substitutions and a couple tips, so be sure to check them out. While the ingredient list is somewhat long for these muffins, they're not tricky to make, and I promise you won't be disappointed once you get to the eating part. They're the perfect fall breakfast muffin, studded with little bites of apple and topped with one of my favorite crumb toppings ever. I included hemp seeds in the topping, as well as grated apple, oats, oat flour, coconut sugar, etc. It melts in your mouth.

Hopefully the photos sell you on these babies and hopefully you love them so much you eat 9 in 2 1/2 days just like me. Actually, I think I lost count. 

Print Recipe!

Adapted from my: Vanilla Muffins + Blueberry Crumb Muffins

Apple Spice Crumb Muffins

gluten-free, dairy free // yields: 12 standard muffins

for the muffins:

• 1 cup GF oat flour
• 3/4 cup buckwheat flour
• 1/2 cup almond flour 
• 1/2 cup hulled hemp seed hearts
• 1/4 cup + 3 tablespoons coconut sugar 
• 1 1/2 tablespoons ground flax seed meal
• 2-3 teaspoons cinnamon
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground cloves
• 2 large eggs
• 1/4 cup + 2 tablespoons unsweetened almond milk
• 1/3 cup applesauce
• 3 tablespoons blackstrap molasses
• 1 tablespoon pure vanilla extract
• 2 medium-sized, crisp apples 
• 1/3 cup melted coconut oil

for the topping:

• 1/3 cup oat flour
• 1/4 cup GF rolled oats
• 1/4 cup softened coconut oil
• 1/4 cup coconut sugar
• 3 tablespoons hulled hemp seed hearts
• 1/2 teaspoon cinnamon
• 1 medium-sized, crisp apple 

Preheat your oven to 350° F. Line a 12-mold muffin pan with liners.

In a large bowl, stir all dry muffin ingredients together well. In a medium bowl, whisk the eggs. Then whisk in the milk, applesauce, molasses, and vanilla extract. (Hold off on the oil + apple.)

In a medium bowl, place all topping ingredients except for the apple in a bowl. Mix together with your fingers or a fork until crumbly and thoroughly combined. 

Peel 2 apples. Dice 1 cup of the apple at 1/4-inch size. Set aside. Grate the remaining apple and drain lightly in the fine mesh strainer if extra juicy (give a light press until it's not drippy). Measure a lightly packed 1/2 cup. (If needed, peel and use the 3rd apple.) Mix the 1/2 cup grated apple with the topping mixture and set aside.

Whisk the coconut oil in with the wet muffin ingredients and immediately pour into the dry. Stir until just combined (when you no longer see dry flour). The mixture will be thick. Fold in the 1 cup of diced apple.

Scoop into the muffin liners almost to the top and gently spread. (I kind of tap the tops to spread the batter.) Crumble all of the topping mixture over each muffin. Bake for 20-24 minutes, until a toothpick comes out nearly clean (should be slightly sticky/tacky but not wet/gooey). Let cool in the pan for 10 minutes, then carefully place on a cooling rack until fully cooled (about 1 hour). Texture firms and becomes fluffier once fully cool.

Notes:

• If you are sensitive to coconut flavor, use refined coconut oil or sub another baking oil in the muffins and use butter or vegan butter in the topping.
• Almond meal can be subbed for almond flour.
• Honey can be subbed for the molasses but the overall muffin flavor will change.
• Sucanat, muscovado sugar, cane sugar, and brown sugar (lightly packed) can all be subbed for the coconut sugar.
• Feel free to add other spices if you like. (ie: ginger, all spice, etc.)
• If you leave the hemp seeds out of the muffins, you may want to decrease the liquids slightly. I haven't experimented with this.
• Braeburn apples worked perfectly, whereas Honey Crisp were actually too juicy and needed to be drained of excess liquid.

I'll be back again soon with a pregnancy update and then another recipe! It feels good to be back in this space a bit more lately. Stay tuned!

Happy Friday + happy weekend. 

Ashley

Today's post is sponsored by Bob's Red Mill, and I received compensation + product for writing this piece. Opinions are always my own. If I didn't love it, you wouldn't hear about it. Thanks for your continued support!

I discovered this recipe for Butternut Squash French Toast on a whim two weekends ago. I had leftover roasted squash in the fridge, a couple apples, and a loaf of my favorite GF bread in the fridge. I was slightly hesitant but fairly confident with enough maple syrup it would be delicious no matter what. So I got to mashing the squash and gave it a go. Maybe you saw me making it on Instagram stories? 

French toast has been my very favorite brunchy-type breakfast since I was a little kid. Between pancakes, waffles, and French toast, French toast was always the winner. Bonus points if it was made with thick slices of Challah bread.

The first batch I made was a total success, and I just knew it was something all of you needed to see. The squash flavor isn't super detectable, but it definitely adds to the outer layer, allowing the bread to become a bit more coated and thick than typical French toast, and less egg-heavy. The squash-apple topping really brings things full circle, adding a bit of crunch and sweetness from the apple and creaminess from the squash. I'm not a huge fan of cooked fruit, so I heat the squash and apple just enough to warm through and coat with a thin layer of brown sugar and cinnamon. With a heavy drizzle of maple syrup over top, it makes the meal complete!

But the real reason I had to share this recipe today, is because I knew my friend Lindsey would love it. And today is Lindsey's virtual blog-land baby shower! If you don't know Lindsey, she writes the thoughtful, beautiful, totally delicious blog, Dolly and Oatmeal. She also recently wrote and photographed the cookbook, Chickpea Flour Does It All, which you must, must check out! Her recipes are all gluten-free and dairy free and I can attest to them being stellar. They're always creative but attainable, typically featuring seasonal fare. And her photography? She's one of my very favorites. 

Lindsey is about to welcome her first little boy into the world (she's about a week overdue now!) and we wanted to shower her with a little foodie-love today. I couldn't be more excited for Lindsey and hope one day we'll be able to get our kiddos together for a play date. And of course, to stuff ourselves silly with delicious food. 

Girl, if you every make it out this way, I'll totally make you this French toast and anything else you want. Wishing you all the best with your delivery and in the first few weeks and months as you become a first-time mama. I know you'll be great, and you can count on me hitting you up for tips in just a few short months. <3 <3

Lindsey's baby shower link love:

Sweet Potato Millet Pancakes | The Full Helping
Mushroom and Kale Tacos | Brooklyn Supper
Chocolate Chip Ice Cream Sandwiches with Honey Olive Oil Ice Cream | Cake Over Steak
Roasted Green Tomato Soup with Herbed Oil | With Food + Love
Tart Cherry, Chocolate & Hempseed No-Bake Oat Bars | Kale & Caramel
Dark Chocolate Hummus | A Couple Cooks
Maitake Steaks with Cauliflower Purée | O&O Eats
Cucumber & Chamoe Melon Salad | Two Red Bowls
Strawberry Rhubarb Jam | The Sugar Hit
Miso Edamame Hummus with Baked Furikake Sweet Potato Chips | Fix Feast Flair
Mini Hazelnut Cakes | I am a Food Blog
The Magic of a Mandolin: Vegetable Carpaccio | Eat Boutique
Almond Chia Pudding with Roasted Grapes | Tending the Table
Peanut Butter and Dark Chocolate Puffed Millet Bars | Heart of a Baker

Print Recipe!

Butternut Squash French Toast

gluten-free, dairy-free // yields: 2 servings

for the French toast:

• 1/3 cup packed, well-mashed cubes of roasted butternut squash (1/2-inch cubes, can be roasted 1-2 days before)
• 2 large eggs
• 1/3 - 1/2 cup unsweetened vanilla almond milk (or other non-dairy milk)
• 1 - 1 1/2 teaspoons cinnamon
• 1 teaspoon pure vanilla extract
• pinch of salt
• 4 thick slices rustic gluten-free bread (1/2-3/4-inch thick)
• vegan butter or tasteless oil for cooking (or butter if not dairy-free)
• pure maple syrup

apple squash topping:

• 3/4 cup 1/2-inch cubed crisp apple 
• 1/2 cup 1/2-inch cubed, roasted butternut squash
• 2-3 teaspoons brown sugar
• 1/4 teaspoon cinnamon
• vegan butter or tasteless oil for cooking (or butter if not dairy-free)

Preheat your oven to 200° F.

Whisk mashed squash, eggs, and 1/3 cup milk in a wide, shallow bowl. Use a potato masher to further break up the roasted squash cubes if needed (a fork wasn't quite enough for me). Mixture will be lumpy, but squash cubes will be fully broken apart (refer photo 4). Whisk in cinnamon, vanilla, and salt. 

Preheat a 10-inch cast iron or non-stick pan over med-low/medium heat with generous dab of butter or oil. Meanwhile, place bread in the batter and coat both sides completely with the mixture (refer photo 4) and let soak for 1-2 minutes. You may need the help of a fork to fully coat the bread. If mixture is too thick, add 1 tablespoon of milk at a time to thin out (it should be loose enough to coat bread, but still fairly thick).  

Place in the pre-heated pan and cook for 3-5 minutes, until deep golden in color. Flip and cook another 3-5 minutes. Place finished slices on a pan in the oven to keep warm. Repeat with remaining bread, adding more butter/oil to the pan and adding a bit more milk to the batter if needed.

While cooking the 2nd batch, heat another pan with a dab of butter or oil over medium heat. Once hot, add the cubed apple, roasted squash cubes, brown sugar, and cinnamon. Cook for 3-5 minutes until heated through, keeping the apple crisp.

Serve French toast with apple, squash, and maple syrup.

Notes:

- Make a big pan of roasted butternut squash 1-2 days before. Roast 1/2-inch cubes on a parchment lined pan, tossed with oil and a bit or salt at 400° F, for about 30-35 minutes, until golden brown around the edges. Eat as a side and save about 1 1/2 cups of squash for the French toast. Let cool and store in an airtight container in the fridge until ready to use.

- To save and reheat: Let cooked French toast fully cool. Store in the fridge in an airtight container for 2-3 days. Reheat slices in the microwave for about 20-30 seconds and heat a pan with a bit of butter or oil over medium. Cook for 1-2 minutes per side, until fully heated through.

- I didn't feel the need to add sweetener to the batter since adding maple syrup to serve, but if you want sweeter French toast, add 1 tablespoon maple syrup to the batter.

- Butternut squash is my preference here, but peeled sweet potato should also work. I wouldn't use other types of squash because they tend to be a bit "stringier" than butternut. I haven't tested this with butternut squash puree or pumpkin puree, but if you give a try let me know! 

- If you're not gluten-free, sourdough or another rustic (but not overly seedy/wheaty) type of bread would be great here. If you can't find a good gluten-free rustic loaf (I know they're not super common), use the sturdiest GF bread you can find. 

I'll be updating with a few more recipes this fall and another pregnancy update or two. Stay tuned!

Happy Monday, friends! 

Ashley

The big day finally came about two weeks ago. I had been anticipating this day for well over a year, and somehow it was finally here. A project I worked on for 4 solid months, nearly 7 days/week, for one of the most creative, inspiring, thoughtful, meticulous, talented women I know. 

You've probably guessed it by now, but yes, this was the day Angela Liddon's second cookbook was released, filled with well over 100 of my photos inside. The cookbook is called, Oh She Glows Every Day, and it's an absolute stellar followup to Angela's first.

I thought for today, I would talk about the process of photographing Angela's cook, tell you a bit about the recipes inside, and then share one of my favorite recipes with you. This may get lengthy...

Also, be sure and hit up Instagram for a cookbook giveaway starting later today (9/21)!

Photographing a cookbook:

It's hard to know where to start on this topic. First, to have the opportunity to photograph a cookbook for someone, let alone an established and highly regarded cookbook author, was an absolute DREAM. I truly never imagined getting to this point, but it was a goal/dream/hope I had for myself many years ago. There's a lot of trust that goes into a project like this. The author has spent countless hours, days, months, and possibly years coming up with the content for their cookbook and then hires you to capture the vision they have of their recipes. In PRINT. Hello, pressure! 

Angela and I emailed and texted probably hundreds of times throughout the process. We started with trying to nail down the style. Angela wanted to stray somewhat drastically from her first cookbook (style-wise), which made me both nervous and excited. Would her followers love it just the same? I trusted Angela's instinct to try something new and dove right in. The style was clean, bright, and fresh. It was truly meant to capture the beauty of the food and ingredients and to make the recipes feel approachable. This style was something I have always felt drawn to, as you've probably noticed if you've been following the blog for awhile now.

Despite the photos looking quite simple, they were still challenging to style. The recipes really needed to POP and look their best. I had to make sure every single recipe was not only made accurately, but also made in a timely manner so it didn't lose its life as I was photographing. And yes, I made every single recipe in this cookbook at least once! Also, with over 100 recipes and each one needing a photo, I couldn't take any "passes" on recipes that might not be the most photogenic. I had to get creative with things like marinated tofu, lentil-walnut taco "meat," shepherd's pie, etc. It really pushed me as a photographer, and I'm so grateful for the entire experience. 

During the process there were definitely days and weeks where I felt strong and super productive and other times when everything felt off. I'm learning it's part of the creative process, but it can surely be frustrating when you're going through it. You feel like you should just be able to keep moving on with the work, but sometimes your mind gets the best of you and you need to take a step back. The tough part is when you feel like you're getting nothing done, and you're stressing that you're getting nothing done, then your creativity plummets even further. I'm still learning how to be kind and gentle to myself in these times and allow myself a true mental release/break. But I'm always fighting against the voice inside me saying, "If you worked in an office, you wouldn't get these breaks!" So although this job is everything and more than I ever dreamed, it still comes with its frustrating--questioning everything you do, types of days as well. 

Luckily, I had Angela's energy and kindness pushing me the whole way. It was my first time really collaborating with someone on a project (especially of this size), and I truly enjoyed it.

And in the end, it comes with such immense reward. Like with the release of this cookbook!!!!!!!!! 

Here are some behind the scenes images I captured on my iPhone during the process (in our previous house!).

Oh She Glows Every Day Recipes:

Since you just read that I made every single recipe, that also means I ate every single recipe, and I honestly can't say enough good things about them. I remember my eyes lighting up and immediately texting Angela SO many times throughout the process. She truly wowed me with her inventive, flavorful, and manageable recipes. Here's a little detail into each chapter and some of my favorites (seriously hard to choose) from them.

Smoothies and Smoothie Bowls: I will admit I rarely make other peoples' smoothies recipes and generally pass over them in cookbooks. Angela's smoothies have made me totally second guess my judgement in doing that. I was continually amazed by the flavors she created with these smoothies and remember having them stocked in our fridge, drinking them down for days after. My favs:

• salted chocolate hemp for two
• green team lime pie
• green-orange creamsicle smoothie
• pear vanilla mint green smoothie

Breakfast: The mix of savory and sweet recipes in this chapter totally speaks to me. I love the savory recipes for the weekend and more oat-type recipes for weekday. The hazelnut milk was such a star, and I'm not even a fan of hazelnuts normally. The vanilla super-seed granola was to-die-for. I kept a bag of that stocked in my fridge for months on end. Her steel-cut oat recipe was also made countless times, and I also made it numerous times for new-mom friends to keep stocked in their fridge. My favs:

• vanilla super-seed granola with coconut chips
• coffee shop-worthy hazelnut milk
• the fastest sprouted steel-cut oatmeal
• strawberry oat crumble bars (all out obsession with these)
• roasted breakfast hash

Snacks: Ohhh, the snack chapter. Angela packed this chapter with so much goodness. Some of the recipes even double as breakfast recipes, while others are great to keep on hand for healthy snacking throughout the week. Nothing is overly complicated, but everything is packed with flavor. My favs:

• roasted hazelnut-almond granola clusters
• banana bread muffin tops (breakfast!)
• endurance crackers (SO amazing with avocado + flaked salt as photographed in the book)
• cookie dough balls 
• roasted garlic and sun-dried tomato hummus

Salads: What I love most about this chapter, is that all of these recipes can be turned into full-on entrees. It's like an extension of the entree chapter, along with all of her soups! The recipes are nutrient dense and packed full of different textures and flavors. Each recipe really highlights a group of different ingredients, and I love that. One of my favorite chapters for sure! My favs:

• protein power rainbow quinoa salad
• spiralized zucchini summer salad (with marinated tofu)
• hemp heart sorghum tabbouleh (I love sorghum!)
• crowd-pleasing Caesar salad

Sides and Soups: Like the salads, these soups are chock-full of nutrition and totally dinner-worthy. They're going to be on regular rotation whenever it finally start to cool down around here. And the sides have turned into some of my favorite recipes of all time. My favs:

• roasted garlic basil pesto potatoes with arugula (have made at least 1 dozen times)
• the best marinated lentils 
• marinated Italian tofu
• cast-iron tofu (crispy tofu!!)
• metabolism-revving spicy cabbage soup
• golden French lentil stew

Entrees: I'm about to sound like a broken record with going on and on about my love for her recipes, so here are my favs:

• oh em gee veggie burgers
• shepherd's pie
• chili cheese nachos
• eggplant parmesan
• sweet potato, chickpea, and spinach coconut curry
• marinated portobello mushroom bowl

Cookies and Bars and Desserts: I'm combining these two chapters, both of which I'm fully obsessed with. If you know Angela at all, you know she tests her recipes (specifically baking) to death. So not only can you count on them turning out, but also tasting fabulous and curing all of your sweets cravings. 

• the ultimate flourless brownie
• triple almond thumbprint cookies
• flourless peanut butter cookies (I make these using just 1 bowl, starting with wet ingreds.)
• secret ingredient chocolate pudding
• meyer lemon cheesecake with strawberry-vanilla compote (kept small pieces wrapped in our freezer for months!)
• mile-high black-and-white freezer fudge 

Homemade Staples: You've never seen so many staples in a cookbook before! From how to press tofu, to a shake-and-go balsamic vinaigrette, to the best vegan parmesan, and an absolutely killer "cheese" sauce. This chapter is not to be missed! My favs:

• all-purpose cheese sauce (carrot + potato based!)
• 9-spice mix (insane on avo toast)
• roasted tamari almonds (snacked on these non-stop)
• lemon-tahini dressing
• maple cinnamon coconut chips (addicting!!)
• shake-and-go balsamic vinaigrette (beyond easy, super tasty)

Don't forget to check out the pantry section in the Homemade Staples chapter, too! This may have been my favorite chapter to photograph, and it's loaded with  easy to digest (pun intended) ingredient and cooking information.

And now for that recipe...

This may seem like an unassuming recipe, but it's one you definitely shouldn't miss out on making. You never knew your love for lentils could grow this much. Seriously, these lentils are addicting. I found myself having to hold back from extra spoonfuls because one person should only eat so many lentils in a day. This is a fantastic staple to keep on hand for weeknights when you need to throw together a meal quickly (pair with rice or quinoa, sweet potatoes, avocado, etc.), and also when you're hungry and need a quick kick of protein. Having these lentils on hand might keep you (ahem, me) from digging into that bag of tortilla chips.

Print Recipe!

From Oh She Glows Every Day. Copyright © 2016, Glo Bakery Corporation. Reprinted by permission of Penguin Canada, a division of Penguin Random House Canada Limited.

The Best Marinated Lentils

gluten-free, vegan | yields 4 cups

• 1 cup uncooked French green lentils
• 1/2 cup uncooked green or brown lentils
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons plus 1 1/2 teaspoons red wine vinegar, or to taste
• 1 tablespoon fresh lemon juice
• 1 1/2 teaspoons Dijon mustard
• 1 1/2 teaspoons pure maple syrup
• 1 teaspoon fine sea salt, or to taste
• 1/4 teaspoon freshly ground black pepper
• 1 to 1 1/2 cups thinly sliced green onions (about 1 medium bunch), dark and light green parts only
• 1/3 cup fresh parsley leaves, minced
• 1/2 cup oil-packed sun-dried tomatoes, drained and finely chopped

Pick over the lentils, discarding any debris. Rinse and drain the lentils and put them in a medium saucepan along with 4 cups (1L) of water. Bring to a boil over medium to high heat, then reduce heat to medium. Simmer, uncovered, for 20 to 25 minutes, until tender.

In a large bowl, whisk together the oil, vinegar, lemon juice, mustard, maple syrup, salt, and pepper. Stir in the green onions, parsley, and tomatoes.

Drain the lentil very well. Spoon them into the bowl with the other ingredients (it's okay if they are still warm) and stir well. Season with additional salt and pepper.

Serve immediately, or let cool slightly and then cover and marinate in the fridge for a couple of hours or overnight. Stir well before serving. This dish will keep in an airtight container in the fridge for up to 1 week, or you can freeze it in a freezer-safe-zip-top bag with the air pressed out for up to 1 month. After thawing, I recommend adding extra dressing and salt to liven it up again.

That black and white freezer fudge I mentioned in my favorites list? Yep, that's it right there. I know you want a slice.

Thank you all so much for reading (or skimming) this insanely long post. This was such a huge project in my career, and I really wanted to share a lot of the details with you. Also, thank you for continuing to support me and this blog, even though it's been pretty quiet lately. To show my appreciation, I'm going to host a cookbook giveaway on Instagram starting later today. I'll also be creating IG stories making Angela's lentil recipe above. Be sure and check it all out!

xo

Ashley

This post is sponsored by Bob's Red Mill.

Ohhhhh, peach almond bread.... You gave me a run for my money. I was |thisclose| to giving up on you. But thankfully, on Friday at 4pm, I conquered you and then stuffed my belly full of your peachy, bready goodness. After the photo shoot, of course.

But who am I kidding? I stuffed my belly full during the failed attempts as well. And in all seriousness (this is really serious stuff), this was one of the hardest baked recipes I've ever tried to tackle. There are similar recipes in the archives, but once you throw fresh, juicy fruit in the mix, it changes everything. I was really striving for a dense, but moist, but sturdy loaf. So many of the trials just didn't want to fully bake and were wet in the center. I think it had something to do with the peaches on top, which in a few attempts the peaches were caving in to the loaf after coming out of the oven. In one attempt, I tried adding an extra egg, but that led (I just typed "legg") a noticeable eggy flavor. And no one wants and egg-loaf!

My go-to baking mix as of this year is a mix of oat flour, sorghum flour, and almond flour. I used to use buckwheat instead of sorghum, but I wanted the more subtle flavor of sorghum flour in this loaf. I've found they bake very similarly, at least in my tests so far. I also chose almond flour instead of almond meal for a lighter texture and color. Almond meal contains the ground skins of raw almonds as well as the almonds, whereas almond flour is ground from blanched almonds. I love adding almond flour to my baked goods because it lends moisture and a delicate, soft texture to baked goods (due to the fat content). 

It's so convenient that you can go to most grocery stores now (not just natural food stores) and find the eye-catching display of Bob's Red Mill flours in the baking aisle. I feel like they've really changed the flour-game and offer so many options for gluten-free and gluten-filled bakers. They've been my favorite flour (and grain) supplier for awhile now, and a large part of that is because of the variety they offer, and of course, the quality. I've been using BRM flours for years + years now (hello, doughnut cookbook!), so it only made sense that I'd partner up with them this year to show you all just how much I love them. 

Don't forget to read the notes under the recipe, which will help guarantee your baking success!

Print Recipe!

adapted from my: banana bread + triple chocolate quick bread

Peach Almond Bread

gluten-free/dairy-free, yields 1, 8x4/9x5 loaf

• 3 medium peaches (just starting to ripen and slightly soft to the touch)
• 1 cup gluten-free oat flour
• 3/4 cup sorghum flour
• 3/4 cup almond flour
• 1 tablespoon ground flax meal
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup lightly packed muscovado sugar (or brown sugar), plus 1 tablespoon for dusting
• 2 large eggs
• 1/3 cup unsweetened almond milk (or soy/whole milk)
• 1/3 cup applesauce 
• 3 tablespoons refined avocado oil (or other baking oil)
• 1 tablespoon pure vanilla extract
• 3/4 teaspoon almond extract
• sliced almonds, to top

Preheat your oven to 350° F. Place one strip of parchment in an 8x4 or 9x5 pan that overhangs the wide sides of the pan. Grease the short ends of the pan. 

Dice 1-2 of the unpeeled peaches into 1/4-inch cubes and measure 3/4 cup. Take another peach and cut 4 large pieces around the pit. Place cut side down and make about 16, 1/8-inch slices (no larger). 

In a large bowl whisk together the flours, flax, baking powder, salt, and sugar. Set aside.

In another bowl, whisk the eggs until the whites are completely dispersed (30sec). Whisk in the milk, applesauce, oil, vanilla, and almond extracts. Pour the wet into the dry and stir until you no longer see dry flour. (Batter will be thick.)

Fold in the diced peaches until evenly dispersed. Pour/scrape batter into your loaf pan and spread evenly. Place sliced peaches in 2 pinwheel patterns, trying not to overlap the peaches too much. Make sure to leave open space on top of the loaf. Sprinkle almonds in open areas and then dust the top of the loaf with about 1 tablespoon muscovado sugar.

Bake for 55-65 minutes (9x5 may take slightly less time) in the center rack of your oven. Toothpick test for doneness. You want the toothpick to be slightly moist (not fully dry or sticky). Let cool in the pan for at least 30 minutes, then carefully pick up by the overhanging parchment and let fully cool on a wire rack. Once cooled, gently slice with a sharp bread knife on a cutting board. Loaf holds together best once fully cooled. 

Keep stored in a sealed container at room temp (or in the fridge) for about 4 days.

Notes:

• Sub flours at your own risk. 
• Do not sub flax-eggs for the eggs.
• Avoid adding more than 3/4 cup diced peaches to the bread or it will have a hard time cooking through.
• If peaches are too ripe, they will not allow your loaf to cook properly. If peaches are rock hard, they won't have much flavor.
• Avoid fully covering the top of your loaf with sliced peaches.
• Melted coconut oil will work in this recipe. Best if other wet ingredients are at room temp when you whisk in the coconut oil.

Summer isn't over until you've eaten at least 2 dozen peaches and made this loaf. Plenty of time left!

Thank you for all the LOVE on my last post. You are all the best! Happy Wednesday!

Ashley

Today's post is sponsored by Bob's Red Mill, and I received compensation + product for writing this piece. Opinions are always my own. If I didn't love it, you wouldn't hear about it. Thanks for your continued support!

Yep. That's right! There's a baby coming over here! I guess that means we're not talking about food today. Unless you want to talk about that cake. Because, caaaaaake. 

I've been beyond excited to finally share this news on the blog. Our little nugget is due 12/31/16 (NYE!!) and I'm currently 17wks pregnant. It's still pretty surreal, but there have been moments lately where there's no denying a little human is joining our family pretty dang soon.

We just hit our 8 year anniversary last month (13 1/2yrs together...ah!) and we both turn 33 this summer (July 3rd for me). There's no denying we definitely took our time with this whole becoming parents thing, but we're so glad we did. The timing was right for us, and we're pretty dang ecstatic about the adventures that lie ahead as our family expands to 3.

Some details...

How did we find out? I had just gotten back from a fabulous trip to CA for the Eat Sea Retreat blog retreat. I was still recovering from 2 months of being the sickest I've ever been, with the flu, bronchitis, and pneumonia. I had a nasty cough and was still fairly fatigued with no stamina at all. I hadn't worked out in 2 full months. Never in a million years did I think this is when I would find out I was pregnant. The trip landed at the end of the month for me, and I was experiencing a few symptoms. However, if you've ever tried becoming pregnant before, you know these symptoms are a total mind game each month. I brushed them off and chalked them up to the tail-end of pneumonia junk. But the night I got back from the trip, I took a pregnancy test, just like I had done every month before. I was absolutely shocked to see double lines instead of that dreaded single line! I proceeded to pace around upstairs (Chris was downstairs), just thinking...HOW? Now? For real? O.M.G. How am I going to tell Chris? Do I just blurt it out? I came downstairs a minute later (Chris having no idea why I was upstairs), and the only thing I could think to say was, "I think something crazy is about to happen!" (???) He turned around to see what I was holding and let out a, "Are you pregnant???" That followed with a death-grip hug and standing wide-eyed and totally in shock at our Sunday night news. Pure happiness.

Then we made a run for take-out. haha

How am I feeling? Minus the crazy dreams, poor sleep, feeling like my bladder is the size of a grape, and extreme fatigue (in the first trimester), I really cannot complain at all. I know I totally lucked out dodging morning sickness, that so many of my friends were hit hard with. I like to think my body decided to be kind to me after the 2 insane months of sickness before finding out I was pregnant. At about week 14 most of my energy came back, I'm working at a normal capacity again, and the belly is expanding! My emotions have gone the opposite way I think they normally tend to do. I've been calmer than usual and don't think I've cried more than once since this whole thing started. When we've told family and friends, they all cry....I laugh! Also, I feel like I've had preggo brain since day 1. I'm sure it will only get worse! 

How did I tell my parents? This was one of the best parts! We found out when I was exactly 4wks pregnant. My mom had planned a trip out prior to me knowing this and it landed right at 7wks. We decided to hold off on telling my mom and dad (he had to stay back to work) until her trip out. We moved this past January and this was the first time she would be seeing the new house in person. It was no easy task to not tell my mom this crazy news, as we talk on the phone pretty much every single day. This would be my parents first grandbaby, and I knew madness was going to ensue once they found out. We painted a massive message on the wall (in what will be the nursery) that read, "BABY COMING," with the "12/31/16" date below. I picked my mom up from the airport and as soon as we walked through the front door we facetimed my dad. We were going to take them on a tour of the house and end in the nursery. I had a web cam set up in the room and knew my parents' reactions would be priceless. We saved the nursery for last, opened the door, and my mom started saying, "Oh, this room looks gre.... *insert GASP for air*" and a big WHOA-OA-OAAAA from my dad. To say they were shocked would be an absolute understatement. They couldn't believe we held onto this secret for 3 weeks!

Any weird food cravings/aversions? Not really! My appetite has been pretty ravenous from the get-go. With my job, I'm so lucky that I didn't have aversions. In the early weeks of being pregnant, I was shooting another cookbook and am beyond grateful I didn't have issues with all of the food that had to be cooked for those photos.

Are we finding out the gender? YES! We actually already know if this little nugget is a he or she. I'll be sharing soon! 

I'll end with a little photo series of my expanding midsection. Everyyything is widening, haha. Also, I'm awful at remembering to take photos exactly 1 week apart. Whoops!

11 1/2wks ------ 13wks ------ 14 1/2wks ------ 16 1/2wks

I don't plan to write a ton about my pregnancy on the blog, but be sure to follow me on snapchat (@edibleash) + instagram if you want to catch a few more of the details and for the gender reveal! 

Lastly, I want to thank you for tuning in to my blog all of these years and watching my career and life journeys unfold. It's hard to believe I've been sharing on this blog for nearly 7 years. I appreciate you all (and this community) more than I could ever put into words. 

xo

Ashley

This post is sponsored by Frontier Co-op.

If you follow me on snapchat (@edibleash...yes, I'm obsessed and also 32), then you may have seen my 10+ failed attempts at this vegan vanilla waffle. Vegan waffles are not the easiest things to make, especially when you throw non-glutinous flours in the mix. But, I was determined and am so glad I stuck it out. Because now, I think I just may have my new, forever, morning waffle.

I can usually tell when a recipe is doomed after the first try or two. But I knew this waffle had potential from the beginning. The main problem was, it just wouldn't hold together as I opened the waffle maker. The exterior was golden and crispy, the flavor was spot-on, it was made with nutrient dense flours, but it just wouldn't hold. So there I stood, trial after trial, scraping waffle bits out of every crevice of the waffle maker, eating most of them and pondering my next attempt. It drove me batty. But this persistence that sometimes comes over me when creating new recipes, is where I feel my true sense of purpose in the kitchen.

I jumped around from adding things like arrowroot starch, psyllium husks, and flax, hoping something would stick. Literally. While a few worked okay, the texture just wasn't what I was after. During these trials, I also started playing around with aquafaba, a new to me cooking ingredient. It sounds completely crazy, but aquafaba is simply the liquid inside of a can of beans (typically chickpeas or white bean liquid). You know, the stuff you drain away and never use! I recently heard this can be used as a vegan egg replacer and figured it was worth a shot to try. While I can't say it works just like an egg in this recipe, it definitely seemed to help keep this waffle together and maybe also help lend a crispier texture (not positive on that). I actually think it's more useful as an egg-white replacer, as it can literally be whisked into meringue....made of bean liquid...insane.

What I figured out to be the most crucial aspects to this recipe were, creating a thick but still pourable batter and thoroughly greasing your waffle iron with cooking spray. The aquafaba probably helped a bit, too. 

With a generous pour of Frontier Co-op's organic vanilla extract, a 1/2 scraped vanilla bean pod, and a few dashes of their cinnamon, this waffle has the perfect flavor profile. There's a little banana that sneaks in there as well, that adds sweetness, flavor, and moisture. 

Now let's move on to the vanilla maple cashew cream. Actually, I think the photos of the cream will tell you everything you need to know. Only thing you have left to do is start cooking. Seriously, get on it right now.

(whisked aquafaba below)

Print Recipe!

Vegan Vanilla Waffles with Vanilla Maple Cashew Cream

gluten-free, vegan // yields 2, 6-inch Belgium waffles

vegan vanilla waffles:

• 1/2 cup gluten-free oat flour
• 1/4 cup + 2 tablespoons sorghum flour
• 2 tablespoons almond flour
• 1/2 teaspoon baking powder
• few dashes of cinnamon
• 1/3 cup well-mashed, ripe banana
• 2 tablespoons unsweetened vanilla almond milk (or milk of choosing)
• 2 tablespoons melted, unrefined coconut oil
• 2 teaspoons pure vanilla extract
• 1/2 vanilla bean pod, seeds scraped
• 1/4 cup + 2 tablespoons aquafaba (drained liquid from canned or boxed chickpeas)

vanilla maple cashew cream:

• 1 cup raw cashews, soaked overnight
• 1 1/2 inches vanilla bean (cut to size, but not scraped)
• 6-10 tablespoons unsweetened vanilla almond milk
• 2-4 tablespoons maple syrup
• pinch of fine grain sea salt

Preheat your waffle maker to medium.

Mix together flours, baking powder, and cinnamon. In the bowl you mashed your banana in, add the milk, oil, vanilla, and vanilla beans. Mix together well. Add the wet to the dry and stir a few times. (It will still be very dry.)

In another bowl, rapidly whisk the aquafaba until very foamy on top. Pour over the flour mixture and gently stir until fully combined. (The batter will be thick and slowly pourable. It should not be runny.)

Thoroughly coat your waffle iron with cooking spray.

Pour half the batter in the center of your waffle iron and clamp down. Cook for 1 - 1 1/2 cycles. (1 1/2 cycles works best for my waffle maker to have crispy edges and a tender but cooked interior.) Carefully remove the waffle, coat with oil again, and cook the next waffle. 

While the waffles are cooking, place cashew cream ingredients in your blender. Start with 6tbsp milk + 2tbsp maple. Turn on and work to high until fully smooth (about 30-60 second). Add more milk to thin out and maple to sweeten as needed. Mixture will thicken as it sits.

Notes:

• Sub other flours at your own risk.
• I've found cooking spray to work the best to coat the waffle iron, as opposed to brushing on oil. With vegan and especially vegan/GF waffles, this is an absolute necessity to prevent sticking and the waffle pulling apart.
• If your vanilla bean seems dried out, cut the 1 1/2-inch piece and let it soak with your cashews overnight.
• For a quick-soak method for the cashews, place cashews in a small pot and cover with water. Bring to a boil, remove from the heat, and cover with a tight fitting lid. Let soak for 1 hour. You can also add the vanilla bean to this when you remove from the heat.
• I used 3 tablespoons maple and just over 1/2 cup milk for the cashew cream, for a lightly sweetened and fairly thick mixture.

I hope these are your new, forever waffles, too.

Enjoy!

Ashley

Today's post is sponsored by Frontier Co-op, and I received compensation for writing this post. Opinions are always my own. If I didn't love it, you wouldn't hear about it. Thanks for your continued support!

In the past few months, one of my very favorite things to do has been cooking from cookbooks for dinner. My time and brain-space have been wrapped up in freelance projects (another cookbook gig!), so when it comes to dinner, I'm not really in the mood to experiment. I also want to make sure what I'm cooking is going to taste great and provide lunch leftovers for the next day. Cookbooks have been the answer for me. 

One of the cookbooks that I keep falling back to is Emma's book, My Darling Lemon Thyme. Emma's book is a seamless extension of her stunning blog and the recipes are guaranteed winners. The photography is simple, inviting, and full of color. Her way of cooking vegetarian and gluten-free meals really speaks to me. They're approachable, flavor-packed, and you'd never feel something was missing (ie: gluten or meat). Her cookbook actually came out in 2014 but it wasn't available until the end of 2015 in the US. Emma was so kind to send me a copy and I am just now getting around to telling all of you about it. But, in that time, I've been able to cook a generous amount of the recipes and can truly say I love this cookbook.

Today, I wanted to share this grain bowl recipe, because I keep coming back to it time + time again. It's definitely a favorite in this house, and although Emma has it in the "small plates" chapter, we eat it as a main dish all of the time. I typically pair it with cooked greens or a side salad and the meal is complete.

Some other highlights from My Darling Lemon Thyme:

• sweetcorn + basil fritters
• warm millet with berry-bay compote
• tofu scramble with chipotle sauce
• quinoa, orange + asparagus salad
• banana, date + olive oil bread
• baked butterbeans with tomato + feta (another weeknight winner!)
• chickpea falafel wraps with tahini yogurt + red onion relish
• chocolate avocado tart
• apricot tarts with kaffir lime sugar

Now go grab yourself a copy!

Print Recipe!

Reprinted with permission from My Darling Lemon Thyme, by Emma Galloway, published by Roost Books, 2015

Brown Rice Salad with Spice-Roasted Carrots, Feta + Pine Nuts 

serves: 4-6 as a side, about 3 as an entree

• 5 large carrots, peeled and cut into 1/2-inch thick diagonal slices
• 1/4 cup finely chopped cilantro stalks
• 3 tablespoons olive oil
• 2 teaspoons cumin seeds
• 2 teaspoons coriander seeds, roughly ground
• 1 teaspoon paprika
• 1/2 teaspoon ground turmeric + 1/2 teaspoon extra
• 1 cup (200g) mediun-grain brown rice, washed
• 1 3/4 cups (435ml) water
• 1/2 cup (100g) dried currants or organic raisins
• 2 tablespoons lightly toasted pine nuts
• large handful of parsley leaves, roughly chopped
• crumbled feta, to serve (optional)

lemon dressing:

• 1/4 cup (60ml) lemon juice
• 1 tablespoon apple cider vinegar
• 2 teaspoons honey
• 3 tablespoons extra-virgin olive oil

- Preheat oven to 400°F (200°C). Place carrots, cilantro stalks, olive oil, cumin, coriander, paprika, and 1/2 teaspoon turmeric in a bowl, season well with sea salt and freshly ground black pepper, and mix well. Spread out in a single layer on a baking tray and roast for 25-30 minutes, turning often, until golden and tender. Set aside to cool.

- Meanwhile, wash rice and drain well. Place rice, extra 1/2 teaspoon turmeric, and 1 3/4 cups (435ml) water in a saucepan, cover with a tight-fitting lid, and bring to a boil. Reduce h eat to lowest setting and simmer, covered, 40-45 minutes or until water has been absorbed and rice is tender. (Alternatively, you can use a rice cooker.) Remove from heat, keeping the lid on, and leave for 10 minutes before removing the lid and cooling to room temperature.

- To make the lemon dressing, whisk together all ingredients. Pour over cooled rice (it may seem like too much, but the rice absorbs a lot of it), stir in the roasted carrots and any spices from the tray, currants, pine nuts, cilantro, and parsley. Adjust seasoning to taste. Serve with crumbled feta on top.

- Any leftover salad will keep quite happily in the fridge until the following day, although you can add a little bit more salt and pepper and a squeeze of lemon juice to refresh the flavor.

Ashley's notes:

• I left out the cilantro and added a large handful of chopped parsley at the end (as specified).
• I did use cumin seeds but instead of coriander seeds, I simply used a generous 1 teaspoon ground coriander.
• I used wild rice instead of brown in these photos but have also used brown (either work!).
• This dish is delicious hot or cold. When making it as a main dish for dinner, I try to time everything so the carrots and rice are both warm.

Be on the lookout for my next live Nom webcast this Friday at 12:30pmEST/9:30amPST! Subscribe to my channel and you can chat with me and ask questions throughout the show. Or, feel free to watch later at your own convenience! Featured recipe is TBD. Stay tuned to Instagram for the full details!

Hope you all have a great week!

Ashley

This post is sponsored by Frontier Co-op.

As our diets started transitioning years ago, and we started to cook more from scratch and eating less meat (then eventually no meat), there were a few grocery store items that didn’t seem doable to make at home. Salad dressing was one of them, along with granola bars, cereal, hummus, and nut butter, just to name a few. It was something I never thought about, really, and it took me awhile to finally realize these items were more than feasible to make at home. And once I started experimenting with homemade dressing, it was like, GAME ON. I actually started to enjoy salads!

So when Frontier Co-op came to me and asked if I’d be willing to share how I Cook With Purpose, I knew homemade salad dressing was the perfect topic to start with. When I started making more things from scratch, I felt such accomplishment and also a bigger sense of purpose in the kitchen. I was no longer cooking to eat and be done. I was cooking for our health, for the enjoyment I felt, and because homemade food just tastes better.

I can’t think of one store-bought salad dressing I ever actually enjoyed. (Okay, maybe ranch as a kid.) Most bottled dressings use a multitude of cheap and highly processed oils like soybean, canola, safflower, etc. and rarely use actual cold-pressed olive oil. Making dressing at home might seem intimidating, but it can be as simple as whisking together lemon juice, olive oil, honey or maple syrup, salt + pepper. And half the time, I’ll squeeze lemon and drizzle olive oil right over my salad and call it a day.

But there are times where I want dressing with a bit more depth that can hold up to a big bowl of greens, protein, and grains. I developed this dressing from my recent orange hemp salad dressing (still in love with that one) but kept this more on the savory side. I wanted to infuse the dressing with turmeric for its vibrant yellow color and light, earthy flavor. (Bonus: Frontier Co-op’s turmeric is sustainably grown by small farmers in Sri Lanka!) And instead of all hemp seeds I used a combination of hemp seeds and cashews, for an unbelievably creamy texture. Using turmeric alone fell a bit flat. But with a little more experimentation, I figured out that smoked paprika and cumin compliment turmeric extremely well. With a whole bunch of lemon and a clove of garlic added in, it couldn’t get much better.

Besides the dressing, I cooked a simple batch of quinoa, steamed broccoli, and pan-seared tempeh that can marinate on your counter for 30 minutes or in the fridge overnight. I urge you to make enough for leftovers the next day!

Print Recipe!

Lemon Garlic Tempeh with Turmeric Hemp Dressing

gluten-free, vegan // yields: 3-4 servings

For the tempeh: adapted from The Full Helping

• 3 tablespoons lemon juice
• 2 tablespoons low sodium tamari
• 1 tablespoon avocado oil
• 2-3 teaspoons sriracha
• 2 medium cloves garlic, finely grated (I use a microplane for this.)
• 1 teaspoon turmeric
• 1 1/2 teaspoons maple syrup
• zest from 1 small-medium lemon (about 1 1/2 - 2 teaspoons)
• 1/4 teaspoon freshly ground black pepper
• 1, 8oz block tempeh (gluten-free if needed)
• 1 tablespoon oil, for cooking

For the dressing:

• 1/4 cup raw cashews (soaked overnight or at least 4hrs, then drained)
• 1/3 - 1/2 cup water
• 1/4 cup hulled hemp seeds
• 3-4 tablespoons lemon juice
• 1 tablespoon extra virgin olive oil
• 1 1/2 teaspoons maple syrup
• 1 1/2 teaspoons turmeric
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1 medium clove garlic, peeled
• 1/4 teaspoon salt + pepper

For the meal:

• 2 large heads broccoli, chopped into florets
• 1 cup uncooked quinoa, rinsed + drained
• 1 1/4 cups water

Place tempeh marinade ingredients in an airtight storage container (medium size) and whisk to combine. Chop tempeh into 1/2 - 3/4 inch cubes and add to the marinade. Seal and gently shake to fully coat. Let sit on the counter for 30 minutes (up to 60 is fine), turning a few times. Or, refrigerate for 8-12 hours, turning a few times.

After about 15 minutes, add quinoa to a medium pot with the water and a big pinch of salt + pepper. Turn to high. Bring to a boil, then reduce heat to simmer and cover for 15 minutes. Quickly check to make sure water is fully absorbed by tilting the pot, then replace the cover and let sit for 10-15 minutes. Fluff with a fork before serving.

Meanwhile, add all dressing ingredients to your blender. Turn on working to high speed until fully smooth, 30-60 seconds. Taste and add more lemon or water if needed. Dressing will thicken as it sits. Whisk in more water to thin if needed. Store in a sealable jar in the fridge for about 5 days. Shake before using.

Set up a pot steam your broccoli. Then, heat a medium-large pan over medium heat with a swirl of oil. Once the pan is hot, add tempeh with the marinade and cook for about 4-5 minutes on one side, until deep golden. Add your broccoli to the simmering pot right after you add the tempeh to the pan. Flip tempeh and cook for another 3-5 minutes, until golden. Toss for 1-2 minutes, then turn off the heat. Broccoli should be finished in about 8-10 minutes. Test with a fork.

Plate quinoa with broccoli, tempeh, and dressing. Add salt, pepper, and sriracha if desired.

Notes:

• If placing tempeh marinade in a plastic container, note that the turmeric may stain it. Turmeric will also stain clothing, towels, some types of counters, wood utensils, etc.
• In the photo I also chopped some fresh chard, which you can do as well or leave out. Other greens will also work well.

Don't forget to check out my live webcasts over on my Nom.com channel each week! You can still watch previous episodes and then sign up to tune in and chat with me live while I cook (or you can just watch and not sign up). My next episode is coming up this Friday. Stay tuned to Instagram + Snapchat: edibleash for more details!

Ashley

Today's post is sponsored by Frontier Co-op, and I received compensation for writing this post. Opinions are always my own. If I didn't love it, you wouldn't hear about it. Thanks for your continued support!

This post is sponsored by Bob's Red Mill.

I absolutely love this time of year when spring produce starts to pop up at the grocery store. It always seems to motivate and inspire me in the kitchen after coming out of the slow winter months. When asparagus first starts to make its appearance, it's like, GAME ON. And don't even get me started on strawberries. Ohhhh, the strawberries. But let's pause on spring produce talk for now (I know. It's hard.) and talk about sorghum.

Have you cooked with sorghum before? It's one of my very favorite gluten-free grains! The texture is amazing. If you're familiar with wheat berries (not gluten-free), which have a lot of bite and chew, sorghum is fairly similar. It's much bigger than quinoa and totally different in taste and texture. I would say the flavor is much more mild than quinoa with a bit of earthiness. And just 1/4 cup of sorghum (uncooked) has 5 grams of protein and 8 grams of fiber. Not too shabby!

The cool thing about cooking sorghum is that it's SO easy. Well, it does take some time to cook, but it's much simpler than all the other grains. You basically simmer it uncovered until it's done to your liking. You don't have to worry about water absorbing or anything like that. Sorghum is pretty forgiving. Just set your timer and you'll be good to go!

I thought it would be the perfect grain to create a hearty, spring salad with. It holds up well to dressing and keeps its bite. It also takes on flavor easily. I've tossed the sorghum with lightly cooked ribboned asparagus, leeks, and garlic and finished everything off with a lemon parsley dressing. 

Now, will it please stop snowing in Denver?

Print Recipe!

Spring Sorghum and Asparagus Salad

gluten-free, vegan // yields about 3 large servings or 6 as a side

• 1 cup sorghum
• 1/4 - 1/3 cup + 2 teaspoons extra virgin olive oil, divided
• 1/3 cup fresh lemon juice
• 1/4 cup finely chopped parsley
• 1 1/2 tablespoons minced shallot
• 1 1/2 teaspoons pure maple syrup
• 1/4 teaspoon salt + pepper
• 1 large leek, sliced along short end (light green and white parts only - thoroughly rinsed)
• 1 1/2 teaspoons minced garlic
• 1lb thick stalk asparagus, ends snapped off + ribboned with a peeler
• 3-4 handfuls arugula
• salted pepitas, to top

Soak sorghum in a bowl of water overnight or for at least 8hrs (optional). Drain and rinse. Place in a pot covered with 3-4 inches of water. Bring to a boil over high, then reduce heat to constantly simmer (uncovered) for about 35-45 minutes. Add more water if needed to keep sorghum covered. Remove from heat when cooked to your liking. (If you don't pre-soak, cook sorghum for 50-65 minutes. Taste for doneness.) Drain water and place in a large bowl.

Meanwhile, combine 1/4 cup oil, lemon juice, parsley, shallot, maple syrup, salt + pepper in a jar. Seal and shake vigorously until well combined. If too acidic, add another tablespoon or so of olive oil. Set aside.

About 10 minutes before the sorghum is finished, heat a medium sized pan over medium heat with 2 teaspoons oil. Once hot, add sliced leeks with a pinch of salt and cook for about 5-6 minutes, until softened. Add garlic and stir for 30 seconds. Add asparagus ribbons and cook for another 3-4 minutes, until bright green and starting to soften. Remove from heat.

To serve warm: Combine just cooked asparagus with sorghum and arugula. Pour dressing over top and toss to combine. Add salt + pepper to taste. Top with pepitas. Serve immediately.

To serve room temp/chilled: Let cooked sorghum come to room temp. Empty asparagus mixture onto a plate and place in the fridge for about 10 minutes. Combine asparagus with sorghum and arugula in a large bowl. Pour dressing over top and toss to combine. Serve room temp or refrigerate until chilled. 

Keep in a sealed container in the fridge for about 2 days.

Notes: If you can't find asparagus with thicker stalks, simply slice thinner stalks in half.

Thanks so much for all of your awesome ideas for the live webcasts I'll be creating with NOM in the coming weeks. Stay tuned for the first episode coming soon!

Happy Friday!

Ashley

Today's post is sponsored by Bob's Red Mill, and I received compensation for writing this piece on sorghum. Opinions are always my own. If I didn't love it, you wouldn't hear about it. Thanks for your continued support!

How about I forgot the little spoonful of salsa on top of these black bean vegan street tacos!

I'm hoping you won't hold it against me and we can continue on with the recipe...? Just imagine the most perfect spoonful of a thin, flavor-packed smoky salsa cascading over the avocado and onto the beans. 

Amateur hour over here.

Moving on...

These tacos were inspired by our new weekend craving from a neighborhood food truck. We're fairly obsessed and have eaten them every weekend since finding this truck. Sometimes two nights in a row. But now we're enjoying something pretty similar right at home. While there are still one or two aspects that make their tacos a little extra delicious, these are pretty dang close. Honestly, I think it may be their tortillas. They are SO good. 

The bean mixture is simple but flavor packed and includes a secret ingredient that adds a lot of richness. It's really all about the beans. But it's also about the perfect, half-crisped tortilla and a mound of lime-spritzed avocado. Oh, and the salsa. The salsa that I forgot. I'll never let myself live that down. In any event, make sure you find a good one.

My hope is that this will be an easy, go-to meal for you. It's extremely easy to double or triple and great for serving to a crowd. I've been tweaking this recipe for months now and am finally ready to share. 

So let's get on with it. 

Print Recipe!

Black Bean Vegan Street Tacos 

gluten-free, vegan // yields: 3-4 servings

• 2 tablespoons extra virgin olive oil
• 1/2 medium red onion, thinly sliced
• 1 tablespoon minced garlic
• 2 teaspoons unsweetened cocoa powder
• 1 teaspoon cumin
• 3/4 - 1 1/2 teaspoon salt
• 2 1/2 cups black beans, drained with 1/2 cup cooking liquid reserved (or liquid from can)
• 2 limes
• 3-4 teaspoons smoky/chipotle hot sauce, or adobo sauce
• 2-3 ripe avocados
• chipotle or tomatilla salsa (you want a thin salsa, not chunky style w/tomatoes)
• 10- 12 mini corn tortillas (about 4-inches)
• shaved onion and/or chopped cilantro (optional)

In a medium pot, heat your oil over medium. Once hot, add the onion, a pinch of salt, and cook stirring frequently for 10-15 minutes. You want the onions super soft and starting to brown. Add the garlic and stir for 30-60 seconds. Now add the cocoa powder, cumin, and 3/4 teaspoon salt. Stir for 30 seconds. Stir in the beans + cooking liquid, juice from 1 lime, and hot sauce.

Bring the beans to a simmer and simmer uncovered for about 10-15 minutes, until beans start to thicken but not letting all of the liquid cook off. Stir every few minutes. Taste and add more salt and hot sauce to taste. I used about 1 1/4 tsp. salt. The hot sauce is more for the smoky flavor than spice in this recipe.

Meanwhile, preheat your oven to broil. When your beans are about half done, spread tortillas in a single layer on a baking sheet. Place on a rack in the center of your oven and let toast for about 2-3 minutes. Flip and toast another 2-3 minutes. Watch very closely as you don't want them to fully crisp. (They're much harder to eat when fully crisp.)

Scoop avocado into a bowl, top with juice from 1/2 lime and a hefty pinch of salt. Mash to desired consistency. Taste and add more lime + salt if desired.

Assemble tacos with beans, avocado, a small spoonful of salsa, and shaved onion and/or cilantro (if desired). Serve immediately.

Notes:

• If you can't imagine a taco without cheese, grate pepperjack or sharp cheddar and sprinkle on the tortillas after flipping the first time. Let cook until bubbly then assemble. (This is how they are served from the taco truck.)

Now, I have a favor to ask!

I'm working on an exciting new project involving live streaming video casts that I'll be hosting on a new food platform called NOM. It was actually started by the co-founder of YouTube. And not only are the video sessions live, but we'll also be able to interact while it's all happening with a chat feature. So cool! Have a question during the show, ask away and I can answer!

My actual channel is here: Edible Perspective on Nom

I'll be updating the page soon, but you can already join and follow along. For now, I need your help with what types of food-related topics you'd like me to cover. It can really be anything at all! ie: a specific cooking how-to, showing easy breakfast recipes, talking about certain ingredients and how to use them, stocking a pantry, etc. The shows are about 20-25min long, so I can really cover a lot and it's starting next week! Your help is much appreciated!!

Stay tuned to Instagram, Twitter, and Facebook for the details in when to tune in! I'm nervous + scared + excited but it's going to be SO FUN!

Happy Friday!

Ashley

Growing up, sweet potatoes were not part of our dinner rotation. The only sweet potato dish I really knew of was the one served at Thanksgiving that's covered in marshmallows. So when I first started eating sweet potatoes in my late 20's, I'd say it took me quite awhile to really love them.

But then there was no turning back.

I'm always looking to try new recipe ideas with sweet potatoes and really show just how versatile they can be. When I got the idea for these Mediterranean Scalloped Sweet Potatoes, I was slightly fearful. I thought they could either be completely amazing or a total disaster. There would be no in between.

This post is sponsored by NC Sweet Potatoes. 

Luckily, this recipe turned out to be highly edible. (Although, fairly different from traditional scalloped potatoes.)

And my love affair for sweet potatoes continues! 

I know sweet potatoes are always touted as a "health" food, but why exactly? They're absolutely loaded with Vitamin A and have a decent amount of Vitamin C, along with having antioxidant and anti-inflammatory properties and being a good source of fiber.

Plus, hello, they're so irresistibly delicious. (And filling!)

If you're still on the fence about sweet potatoes, I urge you to try some savory sweet potato recipes. Do you remember my Easy Sweet Potatoes + Eggs from a few years ago (how has it been that long??)? That's pretty much the most popular recipe on my blog and I highly recommend you try it if you haven't yet. 

I also love simple baked sweet potatoes slathered in my salt + pepper cashew butter. TOO good. The slightly sweet and salty contrast does me in every time.

Ohhhh, sweet potatoes. I know I can always count on you, no matter the time of year. 

Now let's get to that recipe.

Print Recipe!

heavily adapted from: Gimme Some Oven

Mediterranean Scalloped Sweet Potatoes

gluten-free // yields 3-4 main dish servings or 6 side dish servings

• 1 1/2 tablespoons extra virgin olive oil
• 1/2 cup finely diced yellow onion
• 1 tablespoon minced garlic
• 1 teaspoon dried thyme (or 1 tablespoon fresh, chopped)
• 1 teaspoon dried oregano (or 1 tablespoon fresh, finely chopped)
• 2 tablespoons gluten-free oat flour
• 1 2/3 cups whole milk
• 1/2 cup chopped sun-dried tomatoes (not oil packed)
• 1/2 teaspoon salt + pepper
• 1 1/2 lbs small/medium sweet potatoes
• 1 cup finely crumbled feta cheese (sheep or goat feta)
• 1/4 cup chopped kalamata olives

Heat oil in a medium-sized pot over medium heat. Add the onion and cook, stirring frequently, for about 10-12 minutes. Onions should be lightly browned. Add in garlic, thyme, and oregano and stir for 30 seconds. Stir in the oat flour for 30 seconds (mixture will become pasty).

Slowly pour in the milk and whisk well to combine. Increase heat to medium-high and bring to a soft boil, stirring or whisking frequently. Once boiling, reduce heat to simmer for 2-4 minutes until mixture starts to thicken (a bit thinner than alfredo sauce). Remove from the heat and stir in the sun-dried tomatoes. Stir in the salt + pepper. Let cool for 10-12 minutes. It will continue to thicken as it cools.

Preheat oven to 400° F.

While the sauce sits, wash potatoes and cut ends. Slice into even, 1/8-inch slices. Use a mandolin if desired (I find mine hard to use with sweet potatoes.) 

Grease a 10-inch oven-safe pan and layer half of the potatoes, overlapping each by about 1/3. (You will most likely have about 1 1/2 layers built up with half of the potatoes.) Pour half of the sauce mixture on and spread to coat. Try to work it in a bit so some goes to the bottom. Sprinkle a scant 1/2 cup of the feta cheese over top. Repeat with remaining potatoes, sauce, and cheese. 

Cover tightly with foil and bake for 25-30 minutes. Potatoes should be somewhat tender. Remove foil and bake for 15-20 minutes until potatoes are fully tender and cheese is lightly browned. Let sit for 5-7 minutes before serving. Top with olives and a sprinkling of fresh chopped oregano if desired. Salt to taste after serving.

Notes:

• Avoid cow's milk feta cheese as the flavor is quite bland in comparison to sheep or goat's milk feta.
• A 9x13 baking dish will also work well. Half of the potatoes should create 1 layer. 
• Do not sub out whole milk or the mixture may be watery after baking.
• Instead of oat flour, you can sub 1 tablespoon + 1 teaspoon arrowroot or cornstarch if desired.

Happy Wednesday, friends!

Ashley

This post was sponsored by NC Sweet Potatoes. Opinions are always my own, and I mean, who wouldn't want to spread some sweet potato love? Thank you for supporting the occasional sponsored post that helps fund all the deliciousness you find here!

p.s. Check the last post to see the update on who won the giveaway!