The day of love has come and gone…
Here’s what ours looked like!
This year, we made Froot Loop hearts for the birds
“I Love You to Pieces” tissue paper hearts
AND I added in some school stuff too:
Trace and color Hearts, ABCs with conversation hearts, name puzzles, and color matching with conversation hearts.
Food (Heart-shaped EVERYTHING!):
With Emma starting preschool, breakfast around here has been hectic.
I’m not used to leaving by 8:20!
I had picked up some mini blueberry muffins from Publix, but I went through two boxes of them in two weeks!
So, to Pinterest I went and found a few different recipes that I liked.
I wanted to use whole wheat flour.
I didn’t have any plain Greek yogurt to use.
So this is what ended up being my recipe:
Now that the Fourth of July craziness is all over, I’m back on my normal clean eating regime, which includes yummy recipes like this one!
When I used to eat oatmeal, it was full of brown sugar and maple syrup and it was mostly instant and from a packet.
I wish I knew how to make oatmeal like this back when I was breastfeeding!
Now, I make it with tons of fresh fruit, nuts and other yumminess and I don’t even miss that sugary sweet instant nonsense from before!
In my last blog, I posted that I made a recipe for my husband for Father’s Day from Chrissy Teigen’s cookbook, Cravings. It was SO GOOD!
So here it goes:
For the base
1 tablespoon softened butter, for greasing the baking dish
1-pound loaf French bread, cut into 1 1/2-inch cubes (stale or day-old is fine!)
8 large eggs
2 cups (one pint) heavy cream
1 cup whole milk
1/2 cup spiced rum (because rum for breakfast)
One of the things I didn’t touch on too much in my last post about Camping with Kids was food
And let’s face it…
Toddlers NEED food…
They get HANGRY…
So, here’s what we packed for our weekend trip (we had a refrigerator, also):