July was a beautiful month in the kitchen. For the majority of the month mother-in-law took care of just about every meal for O and the kids so I got to cook and bake my own meals and for my family purely from a place of joy and craving. It was blissful. There was lots of baking and treat making to satisfy the Summer sweet tooth for my people, plus lots of classic favorite meals on repeat for myself. I cook my own meals postpartum because my OCD battle is highest due to lack of sleep and hormone surges and I want to remove any unnecessary flares, so quick and reliable meals and homemade snacks are a must for ease.
In the video, you’ll see homemade gluten and dairy free ice cream cookie cups that take just seconds to make, 2 ingredient gluten and dairy free puff pastry toaster strudel, the gluten free egg casserole that is now famous among my family and friends, the 20 minute ginger pineapple chicken I make weekly postpartum, cinnamon sugar toast ‘‘the right way’’ and all the snacks and vitamins I packed for a weekend at the State Track Meet down south.
Everything, including whatever is shown in the video, the new-to-me snacks and recipes my family and I loved most this month (paleo date s’mores anyone?) the kitchen tools I used the most and the Amazon superheroes are linked after the video. Now, did I picture myself setting my tripod up with some glamorous lighting and beautiful outfits and a mic all month long? Sure did. Is that what happened two month postpartum with five kids? Absolutely not. But come along with me for a very realistic look into what it takes to get meals on the table for my crew.
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