Maple Soy Roasted Almonds

Such a huge amount of planning goes into the weeks and months leading up to a baby's arrival. Most of the planning involves making sure baby has everything necessary to make it through those first few months. Somehow, the parents get lost in the shuffle. With baby #1, I did not do an awesome job of taking care of myself. I didn't eat enough, didn't sleep enough (although, who does with a newborn in the house) and because of that I wasn't able to take care of our new little one to the best of my ability. Yes, we were in a foreign country without family nearby to help us out, but the little things like having energy boosting snacks within arm's reach would have made a world of difference. Fortunately, I realized the importance of this seemingly small thing and was able to crawl out of the haze that had been the first month of motherhood. This time around, I tried to be as prepared as possible by making some healthy snacks that can easily be eaten one-handed (an important requirement when you have a newborn). There are big jars of Maple Soy Roasted Almonds in different rooms of the house right so I can grab a handful at any time.

This guy may only be a week old, but it hasn't taken long for me to appreciate having snacks like this at the ready.

Side note: I'm hopelessly in love with this guy. He is the sweetest. Watching both boys together may break my heart a little simply because there is almost too much love happening.

These almonds are so easy to make and store well in an airtight container. They are a little fancier than eating plain almonds but they aren't overwhelmingly coated in the maple soy glaze. Sweet, salty, and crunchy snack-time perfection. Yes please!

Maple Soy Roasted Almonds

Makes 3 cups

• 3 cups raw almonds
• 1/3 cup low-sodium soy sauce
• 1/3 cup pure maple syrup
• 2 teaspoons kosher salt

1. Preheat the oven to 350 degrees Fahrenheit.
2. Spread the almonds in a single layer on a large rimmed baking sheet.
3. Roast the almonds for 8 minutes to lightly toast them. Meanwhile, stir the soy sauce and maple syrup together in a large bowl.
4. Add the almonds to the bowl and toss to coat them in the sauce.
5. Line the baking sheet with parchment or spray with cooking spray. Use a slotted spoon to scoop the almonds onto the baking sheet and spread in a single layer.
6. Roast the almonds for 15 minutes, stirring once halfway through.
7. Sprinkle the almonds with the salt and let them cool slightly for about 2-3 minutes, then transfer them to a large plate to cool completely before transferring to an airtight container.

Hot & Comforting Coconut Muesli

I'm sitting on my sofa looking outside at grey, cloudy skies and a thick blanket of snow that fell last night. I have a small cup of coffee in my hands and I'm soaking up a few quiet moments before the little one wakes up. Even if I get no more than 5 minutes of such peace, I'll be happy. In 5 days, this will all be a distant memory, I'm sure. The only thing that would make this moment even more perfect would be a bowl of this coconut muesli.

During the rare moments of quiet, I spend most of my time thinking about my first pregnancy. I'd like to share some of that with you, if that's OK. (If you're not into hearing birth stories, I won't be offended if you move on to the recipe portion of this broadcast.) We were living in Japan, which meant I took the train from our quiet train station in the 'burbs to one of the many bustling city centers called Omotesando. The train ride alone took about 20 minutes, but it was the walking part that was most difficult. At 9 months along, I was heavy in the waddling phase and it took what felt like an eternity to walk a few city blocks. When I finally arrived at the doctor's office, I would have an ultrasound (yep, they did those at every appointment) before meeting the doctor in his office to discuss any questions. It was very business-like, as you might have guessed.

My due date came and went, along with 10 more days after that, before anything else happened. During those long days of waiting, I could be found on the couch, impatiently waiting while alternately binge-watching friends and taking naps on the sofa. One night, Brad and I went for a long walk. Our apartment sat at the top of a large, steep hill. At the bottom of that hill was a shopping area and a cluster of ramen shops and izakayas. We ventured down the hill, picked up our new, upgraded iPhones that had been waiting for us, picked up some shumai and sushi for dinner (yes, in Japan all pregnant women eat sushi and it is wonderful), and ever so slowly, but with much determination, made the walk back up the steep hill that would lead us home.

By the time we arrived home, I was feeling some serious pain in my lower back, which I figured was due to the ridiculous amount of walking that had just happened. It wasn't until the next morning that I finally realized I was having contractions. By then, they were 5 minutes apart and we still needed to call a taxi to take us on the 45 minute drive through Friday morning rush hour traffic (on a rainy morning, by the way) to the hospital. So, off we went. By the time we arrived at the hospital, I had almost no break between contractions. They were constant, with peaks and valleys but absolutely no respite in the middle. I naively thought this meant we didn't have long to wait. A mere 20 hours later, I finally requested an epidural. Shortly thereafter, it was determined that the baby was under too much stress and we would need to do an emergency c-section.

Finally, we heard our baby boy screaming with his healthy lungs. Thank the Lord.

I was beyond exhausted when all was said and done, and I have very little memory of the hours following my surgery. Nothing had gone as planned (I know...planned...so funny). I didn't feel the way I expected to after meeting this little human. And on top of it all I had to recover from emergency surgery, which was certainly not something I had mentally prepared to deal with. We had learned that we were pregnant just days after the big earthquake and tsunami in March of 2011, so I suppose what happened the following morning was appropriate: we experienced a rather strong earthquake that made the tall hospital building sway back and forth. I lay there in my bed, still unable to move my legs, telling my mom and husband to take Riley and leave me there.

In the end, we all settled in together and fell in love and can't imagine life any other way, which makes the entire experience 150% worth it.

Shortly after the birth, we learned that the reason I wasn't progressing was because our Riley was stuck. No matter what, the only option would have been a c-section. So, after much thought and soul-searching, I came to the decision that for baby #2 I would schedule a c-section rather than risk going through a similar experience a second time. It took me a long time to feel comfortable with this, but I know in my heart that this is the right decision for me. I will be a better mother to our newborn and will avoid putting the baby through any additional, unnecessary stress. It's strange knowing the exact day our baby will be born as opposed to simply waiting and waiting and waiting. Strange, yes, but also comforting.

I'm still prepared for our 'plans' to be derailed in one way or another. And I'm also aware of how exhausted we will all be in less than one week. I guess that's the beauty of going through it all a second time; it's not all such a surprise.

For the next 5 days, I'll be enjoying the last few moments as a mother of one. We've been going on dates that involve hot chocolate, kale smoothies, and haircuts that make Riley look 16 instead of 3. And, because he's 3, we've been struggling through the normal tantrums that make me wonder how we will survive with another baby in the house. Still, I'm soaking it all in because life will be oh so different starting on Wednesday next week. Filled with more love and baby snuggles than I can comprehend? Yes. But also full of exhaustion and crying and all of the things I can't predict.

One thing I can predict is that this breakfast will be happening regularly during those first few weeks with our newborn. Seven Sundays makes amazing muesli and they are a Minnesota company, which makes me so super happy because each bite makes me feel more "at home". I received their new gluten-free muesli in the mail yesterday (hooray!) and had to give it a try asap. I don't need to eat gluten-free foods, but for this muesli I'd be happy to do so every morning forever and ever. And did I mention that there is no refined sugar happening in this muesli? Hello, Go Sugar Free members! This is for you!

It's cold everywhere right now, so of course I made hot muesli by simmering it in some coconut milk. Garnished with some banana slices and a few roughly chopped almonds for some crunch, this is a breakfast that will provide me with nourishment and comfort on even the most exhausting of days. Thanks, Seven Sundays, for helping us #celebratemornings all week long!

*Seven Sundays Gluten Free Muesli is available nationwide starting today, January 9!

Hot Coconut Muesli

Makes 2 servings

• 1 cup muesli (Seven Sundays GF Blueberry-Chia Buckwheat Muesli is excellent)
• 1 cup light coconut milk
• 1 tablespoon pure maple syrup (optional)
• 1 banana, sliced
• 1/3 cup almonds, roughly chopped

1. In a microwave safe bowl, combine the muesli with the coconut milk and maple syrup (if using).
2. Microwave for 3 minutes, stirring once halfway through.
3. Spoon into two serving bowls and top with the banana slices and almonds.

Miso-Honey Glazed Chicken Wings

As my belly gets bigger, I am able to spend less time on my feet in the kitchen. Between my waddling from one counter to another and the belly bumping into things, I think it's safer for everyone if I just get out of the way. Still, I try to get in he kitchen here and there to make simple things like smoothies or oatmeal for breakfast. I have also been able to muster the strength to make these miso-honey glazed chicken wings a couple of times, much to my husband's delight. They are sticky, sweet, salty and oh-so-easy. And did I mention they are baked? Well, they are. And that makes them even better and healthier and more appealing.

Here's what happens: the wings get brown and crispy skin thanks to a 475 degree oven before being brushed with a flavor explosion of miso, honey and a touch of rice vinegar. They are baked for a few more minutes to make the glaze extra sticky before one last coating is brushed on before serving. Done and done.

I've mentioned in previous posts that I'm not much of a football fan unless there is delicious food involved. These wings are helpful for getting anyone and everyone through a game. They are also delicious as an appetizer while playing a fierce game of Chutes & Ladders with a 3 year old.

Now, if I could devise a plan to eat this entire plate of wings and suffer no pregnancy-heartburn-side-dish-of-tums, I'd really be winning at life.

NOTES:

• As you can see, I did not break these wings down. You don’t have to! If you do want to, the recipe still works as written, so you do you! If you do break them down, save the wing tips in a freezer bag to use in homemade stock if you feel so inclined.

• You can totally grill these. Just grill instead of putting them in the oven!

• If you are struggling to get your miso paste to whisk into the honey and rice vinegar smoothly, pop the miso and the honey in the microwave for 10-15 seconds to soften it all up a bit. DO NOT add water- the glaze won’t be as sticky!

Miso-Honey Glazed Chicken Wings

Makes 6-8 servings

• 3 pounds chicken wings

• 2 teaspoons kosher salt

• 2 tablespoons miso paste (anything you have is fine- I used shiro)

• 3 tablespoons honey

• 1 1/2 teaspoons rice vinegar

1. Preheat the oven to 475˚F. Pat the chicken wings dry with paper towels and arrange them on two large, parchment-lined baking sheets. Brush them with some canola or avocado oil and season with salt.

2. Bake for 15 minutes or until the skin is golden brown and crisp. Meanwhile, whisk the miso paste, honey and rice vinegar together in a bowl.

3. Remove the wings from the oven, toss them in a large bowl with the glaze. Turn on the broiler so it can heat while you place the wings back on the baking sheets. This time, broil them for 3-5 minutes, turning occasionally. It is ok if the skin gets dark brown in places- that’s where you’ll get the most flavor.

4. Serve as is immediately, or sprinkle with some mint leaves or sesame seeds to a little color and texture.

Sugar Free Recipes for 2015

I try not to make a habit of looking back on things too obsessively. I don't always succeed, but I give myself an 'A' for effort. It seems that lingering on what has happened in the past only makes it harder to move forward and become a new, more improved person. That doesn't mean there aren't things worth revisiting, but it's important to put them in a place that is easily tucked away after sufficient time has been spent mulling it over. In 2014, I feel like I experienced the best and the worst of what life has to throw at a person. From the new life growing inside me, waiting to welcome the world with what will no doubt be squirming little legs and curious eyes, to the untimely loss of a friend, to the many things scattered among the grey areas in between, it has been an emotional year. Will looking back and obsessing over all of these things make them any better? Probably not. Instead, I chose to revisit them temporarily. The good and the bad bring lessons that can only help me move forward.

Smoothie Monster

On the less heavy side of things, I have been revisiting my food choices over the past year. As some of you may remember, I took Jacqueline Smith's Go Sugar Free course around this time last year. I have to say that it was one of the best decisions I made in 2014. Not only am I more aware of what I'm putting in my own body, but I'm better at making sure the foods I feed my family are whole and healthy (more smoothies, please). As I browsed through my blog looking for recipes to share from 2014, I realized that I have a pretty wide range of GSF-friendly meals in my archives. So, instead of making this a "look what happened in 2014" kind of post, I'm approaching it as more of a "here's what to cook more of in 2015" kind of post.

Here is what I loved the most about looking through those recipes:

• They are some of the most naturally beautiful dishes I've made
• They are some of the most delicious dishes I've made
• I feel good about sharing them with anyone and everyone because they are nourishing and whole and good. And yes.

From pasta to cocktails and everything in between, I love how much I've learned about cooking with a sugar free mindset. I don't feel as restricted as I thought I would. Instead, I feel more free. For my personal version of Go Sugar Free, now that I'm done with the course, I allow myself small amounts of sugar because that works for me. For some, it makes them feel better to cut it out completely. There is flexibility, my friends! And it is a wonderful thing.

If you're feeling like you need a jump-start to the new year, I highly recommend taking the Go Sugar Free course. The next one begins on January 7th (and registration is open until then unless the course fills up first) and runs through March 14, 2015.

If you're looking for a reason to get excited about this course, here is a list of my Go Sugar Free friendly recipes from the blog. More will be coming your way this month, but these are a great place to start. Just click on the recipes below to be taken to their homepage where you'll find more photos, more info on GSF, and the easy steps to make each dish.

1. Healthy Strawberry Almond Smoothie
2. Acorn Squash Polenta with Coconut & Spiced Brown Butter
3. Curried Pumpkin Hummus
4. Pumpkin Spice Oatmeal
5. Healthy Caprese Pasta Bake
6. Wild Rice Salad with Citrusy Tahini Vinaigrette
7. Pineapple Coconut Mojito
8. Roasted Carrot Soup with Greek Yogurt
9. Salmon Sashimi Rice Bowl
10. Peanut Butter & Date 'Jelly' Bulgur Wheat
11. Baked Eggs, Rainbow Chard & Yogurt
12. Date Simple Syrup (great for cocktails or for sweetening coffee!)

Even if you don't sign up for the GSF course, I hope you'll take a look at Jacqueline's website. She has some great information and resources there to help you become more conscious of the food you are putting into your body and the routines you set up to make each day a healthier, more focused experience. I can't think of a better way to start a brand new year.

Cheers to a healthy, happy 2015!

*This post contains affiliate links.

Healthy Strawberry Almond Smoothie

I have big plans for the weekend. We are going to be baking cookies and delivering them to our friends. We are going to be wrapping presents while drinking hot chocolate. We are going to be watching Christmas movies while eating popcorn. We are going to have the best time ever. Admittedly, this won't be the healthiest weekend ever, but I am doing what I can to create balance by incorporating plenty of veggie-based meals and healthy smoothies to make sure we are still getting the things our bodies need. It's a tough job but someone has to do it. This Strawberry Almond Smoothie recipe makes my job a lot easier, that's for sure. Sweet strawberries, unsweetened vanilla almond milk, a couple tablespoons of almond butter, and a healthy dose of wheat germ make this healthy smoothie a tasty, nutrient-packed hit (even with the super picky 3 year old). That makes me happy amidst the seemingly endless stream of Christmas cookies.

This year, we are not traveling anywhere for the holidays. We are staying home, getting ready for baby, praying that the snow they are forecasting for Denver in the days leading up to and including Christmas actually happens, and spending some last precious moments as a family of 3. I think just last night it hit me that this new little one of ours will be here VERY soon. I've been aware of the timing, obviously, but it really sunk in last night and now I'm giddy/terrified/anxious about this little boy's arrival. We bought a big boy bed for our 3 year old last weekend and having that set up has been good. He's getting used to having two beds in his room, since he'll be sharing the space eventually, and very sweetly places his blankie in his baby brother's bed on occasion. The fact that he is so thrilled to be a big brother is a huge help for my sanity. Although, we are in the thick of the terrible 3's (terrible 2's are a lie, by the way) and that often triggers a little panic for us parents. It will all work out, I'm sure. We'll survive, just as we did during those first difficult weeks with our first baby. Will it be hard? Absolutely. Can it be done? Oh, yes. Will there be so much more love to go around? So. Much.

My priorities go something like this right now: spend as much time as possible with the guy in the photo above; take afternoon naps; do yoga; take baths; don't freak out. And in the midst of all of that I'm working on putting together posts for the blog so I don't leave you all hanging while I'm a sleep-deprived, mommy zombie. You're welcome...? Some days are easier than others, but generally life is good. I mean, look at those little hands wrapped around that smoothie. Need I say more? Sweetness.

I hope you are all staying calm and cool during this time of holiday rushing around. I hope you are treating those around you with as much kindness as you can muster, despite the frustrations that may come your way. And I hope you are finding time to tend to and nurture your mind and body to help you survive it all with grace. Cheers!

Healthy Strawberry-Almond Smoothie

Makes 2 large smoothies

10 oz frozen strawberries

1 large banana

1 1/2 cups unsweetened vanilla almond milk

2 tablespoons almond butter

2 tablespoons wheat germ

Combine all ingredients in a blender. Blend until smooth. Serve immediately!

*Note: I don't feel the need for additional sweeteners in this smoothie thanks to the strawberries and banana, but if you're looking for a little more (and trying to stay away from sugar) I recommend adding a little honey, maple syrup, or 1 pitted date to the smoothie.

Healthy Eggnog Overnight Oats

Six weeks. In only six weeks we will be welcoming a very tiny little baby into our family. Well, let's be honest...based on the weight of #1 at birth (8.9 pounds to be exact) he may not be too tiny. Still, that seems like a pretty short amount of time. I spent some time last night looking through pictures of Riley when he was born in Tokyo and I kept going between moments of glee to have a newborn and moments of complete terror to have two kids instead of just one. I am told that these feelings are completely normal. I suppose you wade through the waters of having 2 kids the same way to do when you have your first. Just keep plugging along doing the best you can and making sure everyone is still alive at the end of the day. I suppose that means I have to be even more purposeful with the way I start my day to make sure it ends well. It's a good thing I've discovered overnight oats. Hello, easy! And these healthy eggnog overnight oats are perfect for the holidays.

Healthy Overnight Eggnog Oats | Set the Table

I like to make my overnight oats with almond milk, which is why my recent (and perhaps a bit behind the curve) discovery of eggnog made with almond milk inspired me to add a little holiday spin to an otherwise very basic breakfast. The flavor is wonderful and, to add some extra creaminess, I added a little vanilla yogurt. The regular kind, not Greek. Though I'm sure whatever you have on hand would be fine.

Healthy Eggnog Oats | Set the Table

Now, let's talk about my favorite part of any meal: the add-ons. I sprinkle plenty of ground cinnamon over my oats (random pregnancy craving plus cinnamon is just plain delicious), along with toasted walnuts and sweet raisins. I like to go a little heavy handed on the toppings to give a little variety to the texture of my oatmeal but you can of course do as you please to suit your tastes. I've been thinking about how delicious (and slightly sinful) this recipe would be with crumbled ginger snaps on top. Am I crazy? Sure. Is that so bad? Depends on who you ask.

My sister is coming to visit today (squeeeeee!) and I'll definitely be giving this to her for breakfast. What could be better than a comforting bowl of oatmeal for holiday guests? Not much, if you ask me. Rebecca and I will be having a Sister Christmas Celebration since we won't be together for the actual holiday this year and eggnog flavored things seems like the perfect way to kick things off. I'll also be freaking her out with the crazy ninja moves the little baby in my belly makes all day every day. It's gonna be awesome.

Healthy Eggnog Overnight Oats

Makes 2 Servings

• 2/3 cup rolled oats
• 1 cup almond milk eggnog (or reduced fat egg nog. or just almond milk.)
• 1/3 cup vanilla or plain yogurt
• 1/3 cup toasted walnuts
• 1/4 cup raisins
• 1 tablespoon ground cinnamon (sounds like a lot...totally worth it)

Combine the oats, nog and yogurt (in that order) in a jar. Do not stir, simply cover with a tight fitting lid and refrigerate overnight.

In the morning, stir the oatmeal and transfer to a bowl. At this point, if you'd like it warm (which is totally optional but extra comforting) microwave it for 30 seconds to 1 minute.

Top with the walnuts, raisins and cinnamon and enjoy!