In late January I gave birth to a beautiful, alert, very healthy baby girl! She’s is our world, and Maxx and I couldn’t be more proud of her. I can’t believe that she’s already 5 months old now. She’s grown so much, and her personality is spectacular. Baby J is funny, super energetic, intelligent, and incredibly happy. Like her mommy, she’s always smiling 🙂
The greatest gift I received right after having my baby was the gift of healthy prepared food. A week or so before Baby J was born, I invited my friends over to help me cook. I pulled out my favorite recipes, and they got to work. By the time they left I had a freezer full of delicious meals––beet burgers, kabocha squash soup, lentil soup from my cookbook, mushroom broth, sweet potato muffins, and more! In the days following the birth, Maxx and I ate warm home cooked meals while revelling in our new life as parents. It was wonderful!
This Chocolate Mousse Tart post is sponsored by Califia Farms. Califia Farms launched new varieties of delicious rich and creamy oatmilk––a refrigerated version and a shelf-stable barista blend––and I’ve been experimenting using them in recipes. Obviously you can add them to your morning oats, use them for your coffee drinks and matcha, or blend them into smoothies (all which I love doing), but have you considered using oatmilk for a chocolate mousse pie? Keep scrolling…
Since I found out I was pregnant, I felt inspired to eat even healthier than I had before. That says a lot because I was already a very healthy vegan eater. I gave up coffee because I was so sensitive to the caffeine kick, stopped eating heavily processed vegan meats & cheeses, and seriously limited my intake of sugar. My pregnancy was a breeze after the first trimester, and my breastfed baby is super healthy. And 5 months postpartum, I’m still on that health kick!
I’m back!!! I’m now the very proud and very tired mom of a beautiful baby girl. She’s perfect! She’s sitting here with me now babbling away in her Baby Bjorn bouncer 🙂 This week Baby J turns 5 months. This has definitely been the longest yet shortest, most rewarding, most precious, and most difficult 5 months of my life. In a future blog post I’ll go into detail about my 37 hour home birth, and I’ll share a more detailed account of what I’ve been eating as a vegan breastfeeding mom, but today I’m sharing a new discovery: cauliflower walnut taco meat!
I’m excited to share this guest post from Jessica Hylton of the blog Jessica In The Kitchen. She makes amazing vegan recipes in her kitchen in Jamaica. This sweet potato breakfast hash is delicious, easy to make, and nutritious. And it’s made with Japanese sweet potatoes, my current favorites! I’m back from maternity leave, so expect new recipes from me in the coming month. In the meantime follow me on Instagram @sweetpotatosoul to see what I’m eating and new-mom life updatesHi everyone! My name is Jessica and I’m a vegan food blogger, photographer and videographer over at at Jessica in the Kitchen! I’ve been online friends with Jenné for about 2 years now and we finally met in person at her cookbook launch dinner last year while I was in California. Since then it’s been even more fun keeping up with all the exciting updates in her life, including most recently – her adorable bouncing baby girl! I know Jenné is being kept super busy now thanks to her new beautiful blessing, so I wanted to share a guest post here on Sweet Potato Soul! Naturally my very first thought was to do something with sweet potatoes, but with a twist!