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i’ve been changed

as of the 17th of this month, little BIG man made 5 months!!! and is already eyeing my food, lol.  i believe i started Chiso (my first-born) on solids between 5 and 6 months, so we’ll see what happens.  he’s actually not interested in food at all yet. no biggie. i’m ready when he is.


 every child is unique and different in their own way with their own special little quirks.  that said, this boy LOVES those two fingers like nobody’s business.  once the breast is off, the fingers are on.


 look at those chunky thighs!  we dropped Dego off in the infant room at church for the first time ever this past sunday and i had to chuckle at the irony in that sticker lol!  haven’t heard that song in decades.  at 5 months he can totally tell that i am leaving a room without him and starts fussing, but things went super smooth that morning. he was extra happy afterwards for some reason!

speaking of church, we’ve been having Fall comfort food for the past few small group meetings. check these recipes out and if you make them, TAG ME ON IG SO I CAN SEE! please and thank ya.


Sweet Potato Black Bean Soup with avocado chunks, fresh cilantro, and greek yogurt on top,


Thai Curry Coconut Chicken

the stuff:

  • 2 lb boneless, skinless chicken breasts cut into chunks
  • 1 tbsp melted coconut oil
  • 1 tbsp melted coconut oil
  • 1 medium yellow onion
  • 4 tbsp curry paste (your choice of color!)
  • 3 cup full-fat OR light coconut milk
  • 10oz bag frozen veggies (mixed or 1 variety- it’s your choice), thawed
  • 2 cups roasted kabocha squash or butternut squash
  • ¼ cup fresh basil leaves, chopped
  • ¼ cup green onion chopped
  • ¼ cup cilantro, chopped
  • cracked black pepper & sea salt to taste

do this:

  1. cut chicken into chunks
  2. heat coconut oil over medium heat in saucepan
  3. add chicken and brown (3-5 min)
  4. transfer to a plate and set aside
  5. add onions and sauté until translucent
  6. add chicken and curry paste back into the pot
  7. mix really well then pour in the coconut milk and stir
  8. add thawed veggies, and roasted squash
  9. turn up the heat until the pot boils, then reduce to medium low and let simmer for 10 minutes minimum.
  10. taste! only then should you season with salt & pepper
  • i used light coconut milk but full-fat will yield a thicker, more flavorful soup. that’s just how it is 😉
    then most recently, we had this gem:


lean turkey pumpkin & black bean chili. that’s a mouthful, i know! a tasty one.


i found these ‘banana pops’ idea via Pinterest and made a fun activity out of it with Chiso.  he is at the age where he wants to help me do EVERYTHING, even cook. i used melted down dairy-free chocolate chips and unsweetened vanilla almond milk to dip the bananas in, and helped Chi do the rolling.  he loved it and asks me everyday ‘mama what can we make today?’


the Sprout channel keeps his little head filled with ideas and things to do!   i look forward to doing projects with him a few times a week for sure.  we’ve been doing our Sprout Stretches before bed as often as possible since he was around 2, and Dego will be joining us before we know it, sheesh. hopefully Chi thinks they are still cool by then.

Q: what’s your fave Fall comfort food?

Q: what are your kiddo’s unique quirks?

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