Can we all agree that it is way too early to think about Christmas?
It seems like yesterday I was pregnant and in Colorado enjoying the crisp autumn air, wondering what the heck we were going to do for the boys for Halloween given that we were in the middle of nowhere.
Now, I’m enjoying weather that feels nothing like fall and I’ve got a six month old baby! Ahhh….the difference a year can make.
As much as I treasured the Colorado fall (and snuggly fires), I’ve got to say I’ll take not being pregnant and enjoying Skye any day of the week.
Now that she is 6 months old, her personality is really starting to blossom. Let me tell you, my girl is both stubborn and determined. (I can’t imagine where she got her stubbornness from. Can you?) This is most often seen when you put her down on her play mat. She turns over instantly and immediately begins creeping. I’ll turn my back and she will be off of her mat, at least two feet from where I put her down. Usually she’s chasing a block or ball that has gone rouge. Her inability to crawl does not make her one bit happy, but she will not give up! It is really fun to watch. Right up to the point when her frustration takes over.
Now that she’s sitting, her swing and bouncy are not longer cool. I’m not sure I’d ever get a thing done without the boys, who are great about sitting on the floor behind her ready to catch her if she reaches too far and loses her balance. Fun times, though from time to time I do feel a wave of panic when I think about her crawling.
Skye is the only one of my children that is a light sleeper and my poor boys have been told “Shhh” no less than a million times since we got here. I even caught myself telling them to lower their volume on the beach when she was asleep and realized I was taking things way to far.
I’m hoping in the next few weeks to find a new normal and get back to daily recipe testing. I have a ton written and even a sequel of sorts to QuinoaFit planned for January. Looking forward to getting back in the kitchen!
In other news, I’ll be re-releasing The Holiday Quinoa Cookbook early next month. I’m super exited to be adding around twenty new recipes, some of them from your favorite bloggers like Amy Green, Tess Masters and Ricki Heller. (Just to name a few!) More information on that coming soon!
Today I’ve got a great salad for you from What’s Cooking with Ruthie. It is a classic flavor combination that is both simple and delicious! Enjoy!
- 2½ C quinoa, precooked
- 1 (10oz) can black beans, drained and rinsed
- 1 C grape tomatoes, halved
- ½ avocado, chopped
- 1 C fresh cilantro leaves
- ¼ C fresh lime juice
- 2 Tbsp olive oil
- ½ tsp lime zest
- 1 clove garlic
- ½ tsp black pepper
- ¼ tsp sea salt
- In a blender or food processor add cilantro, fresh lime, olive oil, lime zest, garlic, pepper, and salt.
- Pulse until smooth.
- Toss all ingredients with quinoa and chill 15 minutes.
Servings 4, Calories 284, Fat 12.6g, Carbohydrates 35.1g, Protein 10g, Cholesterol 0mg, Sodium 210mg, Fiber 9.2g, Sugars 2.5g, WW Pts 7