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A Baby Changes Everything

As the seasons change, the leaves begin to fall in my backyard. I try to remind my forgetful self to snag a dang jacket now as I depart from the house and to stock up on more tea than normal. That's right, fall has arrived. But amidst everyone's holy obsession with all things #PSL (I admit, I am one!) there is something extra special I am grateful for this year. My son.

A year ago today, my husband and I announced we were expecting. 



I remember how beautiful that season was and today is no different. The joy of pregnancy is something no one can take away you. The inexplicable treasure that you have growing inside makes those days (and nights) locked into your bathroom with sickness oh so worth it. Our journey to conception was a dreary one: full of tears, constant change, and doctors visits. Lots of doctors visits. But the result was worth it.

It seemed like only yesterday our dear friends, Nick and Alyx were over to the house helping take our announcement photos. Side note, he is a bomb photographer. Check out his Instagram: nick_sandyphotography. As I reflected this past week on how quickly Ezra has reached five months, I thought about how fast it all has flown by. Pregnancy, birth, post partum, returning to work; all of it. Every mom tells you to not blink because they will start walking before you know it. But I get it now, and you were right all along. This time DOES goes by fast. Too fast. So I challenged myself this week to soak up each moment, be present for every situation, and not wish this precious time by. Because in a year from now, I will wish I would have.

So as much as I love fireworks, s'mores, and nights in the hammock, I love this time even more. I CHOOSE to.

Today we celebrated what the past 365 days have produced.



And let's be real, I can't celebrate without baking something. Here is a newer recipe I wanted to test out and share with you!


Yum Yum Pumpkin Crumble Bars
Paleo - Dairy Free - Gluten Free

This is super simple fall recipe to follow. I substitute coconut flakes for quick oats and honey since my hubby can't stand the texture. Makes roughly 9 bars.

Yum Yum Pumpkin Crumble Bars:
-1/3 cup coconut flour sifted
-2tsp pumpkin pie spice
-1tsp cinnamon
-1/8 sea salt
-2 eggs beaten
-1/3 cup organic pumpkin puree (make sure pumpkin is the only ingredient)
-Sweetener of your choice: 1/3 cup of organic maple syrup is what I opted for, but you could stevia or honey combination
-3 tsp unsweetened almond milk or coconut milk
-2 tsp coconut oil or dairy free butter, melted
-1 tsp gluten free organic vanilla extract 
-1/2 tsp baking soda + 1 tsp of apple cider vinegar mixed in a separate bowl (I didn't have apple cider vinegar so I left it out)

Crumble Topping:
-1/3 cup organic dark chocolate chips
-1/3 cup of almond meal
-3 tsp unsweetened coconut flakes (I opted for 1 cup of quick oats)
-1 tsp of honey or maple syrup
-1 tsp coconut sugar
-1/4 tsp cinnamon
-2tsp coconut oil or dairy free butter, melted

Instructions: 
1. Preheat your oven to 350 F, and grease 8x8 pan. 
2. Get out two separate mixing bowls. Mix coconut flour, pumpkin pie spice, cinnamon and sea salt. Mix thoroughly and set aside. 
3. In a separate bowl: eggs, almond or coconut milk, pumpkin puree, coconut oil or dairy free butter melted, maple syrup and vanilla extract. Mix until combined. Add baking soda and vinegar to egg mixture. Mix thoroughly.
4. Add coconut flour mix to egg mix. Stir until combined. 
5. Pour and spread batter into your greased 8x8 pan and set aside. 
6. In a medium bowl, mix together crumble toppings. Use fingers or fork to to mix toppings until a paste forms.
7. Scatter toppings (see above photo)
8. Bake at 350 F for 25-28 minutes or until top is browned and toothpick comes out clean.
9. Cool completely. Cover and refrigerate for at least one hour. 
10. Cut into medium size square bars and enjoy! 

Thanks for reading and growing with me. Until next time, remember to soak in each moment with your tribe. Your year-from-now self will thank you. You got this.

-Tina 




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