I am so excited for spring to come! The last few days here have been very spring-like and sunny.
It is hard to believe that just a few days ago we had a foot of snow and today it has nearly all melted away into large puddles begging to be splashed in by little feet.
I also can’t believe how fast winter went by this year! Usually winter seems so dark and dreary and drags on forever, but this year I was so busy with my little baby, homeschooling and baking my afternoons away that it all just seems to have flew by.
I always get into a baking kick during the winter months. Always. It keeps me sane and we always love to cuddle up on the couch and share a plate of warm cookies together on dark winter nights. It is a tradition around here. Cinnamon buns are also enjoyed warm from the oven and we often have soup for supper with homemade bread.
Now that it is getting warmer out and the sun is shining brightly again, I can feel my urge to bake dwindling away as I gravitate once again toward more fresh produce. During the summer months we always love to eat tons of fruit. Blueberries, strawberries, cherries and watermelon are our favorites. We spend every moment we can outside walking, at the park or at the beach or even just sitting under our big willow tree reading books. I can’t wait to enjoy this summer with our little Serafina.
I also can’t wait to plant a garden again! 🙂
Last year we planted out first ever vegetable garden and it was fantastic to have fresh vegetables right outside our window.
It was also so great for the girls to get involved and see where our food comes from.
This year I am once again looking forward to beans, corn, carrots, peas (for pea smiles) and lettuce.
I also want tomatoes, zucchini, cucumbers, cabbage, peppers, onions and garlic too. We are also going to maybe try a strawberry patch for the girls as well, since they love strawberries and are the two biggest Strawberry Shortcake fans.
Since it is not officially spring yet, I am in between baking and not baking. Today I came up with a healthy recipe for No Bake Almond Cranberry Oat Bites to ease myself out of my baking habit and still satisfy my sweet tooth.
No-Bake Almond Cranberry Oat Bites
Makes 10 bites
- 3/4 cup rolled oats
- 1/3 cup whole wheat flour
- 1/3 cup dried cranberries
- 1/3 cup chopped almonds
- 2 tablespoons ground flax seed
- 1/3 cup crunchy almond butter
- 1/4 cup pure maple syrup
- 1/2 teaspoon vanilla
- Combine the oats, flour, dried cranberries, chopped almonds and ground flax seed together in a medium mixing bowl.
- Add the almond butter, maple syrup and vanilla and mix until combined. You may have to get your hands in there to get everything thoroughly combined.
- Roll the mixture into balls a little smaller than a golf ball.This is easiest to do with wet hands.
- Store the balls in a container in the fridge.
I processed 1/2 cup whole roasted almonds in my food processor for a few seconds to create the chopped almonds. The chopped almonds add a nice crunch to these bites.
We actually ate all of these already and so I just made more to have for tomorrow. They are so yummy and really energizing.
Today I went for two walks. One in the morning with just the girls and it poured rain on us. When we got in we had to have a warm bath and put all of our clothes in the dryer. We spent the afternoon watching BBC Life documentaries cuddled under blankets waiting for the rain to go away.
My second walk was this evening with my hubby and the kids. It was sunny and dry and absolutely beautiful! I am so grateful for those moments we get to spend together and talk. It is pretty much the only time that we get ‘together’ since we are always surrounded by children and one is always crying about something. I am glad that we both care about our health and enjoy eating healthy and exercising, it makes for a happier home for sure!
Have a good night! 🙂