This five month update is over a week overdue, but we have been so exhausted lately, I haven’t had the energy to write it up!
So, five months! I know I’m biased, but this girl just gets more adorable and scrumptious with each month. She’s getting lots of delicious baby rolls that I want to nom on all day long. She’s about 2 seconds away from growing out of her 3-month clothes.
This month has been kind of hard actually. Generally, she just seems more irritable and crabby. I’ll start with our sleeping woes. I have read about the dreaded 4-month sleep regression and think we may have been/still are in the midst of it at 5 months instead. Maddie has not been sleeping as well as she was at 4 months. These past few weeks, we’d put her down in her Rock ‘N Play and she would wake herself up a few times and would start squirming a lot in the early mornings. I’d find her all scrunched down in the Rock ‘N Play and she just looked uncomfortable. We also felt like we were disturbing her more easily when we would come up to bed. We knew the time had come to really get her out of both the swaddle and the Rock ‘N Play and into her own room. While she has not exceeded the weight limit of the RnP, she is getting taller and doesn’t fit in it as comfortably as she used to. So first things first, the swaddle! It was kind of funny because I was putting her to sleep one night and told myself the next night, I would start swaddling with one arm out the next night, but that same night when I went to wrap her, she would not let me wrap her left arm! It was like she had decided on her own to be done with it. She squirmed a little more than usual, but overall, she was fine without it. I did one arm out for about a week and then took out the other arm and just wrapped her body so she could still have it as a blanket. This was a really easy transition because she was clearly ready for it.
So Cinco de Mayo is coming up next week and you guys know what that means, right? Mexican food! If you regularly visit this blog, then you also probably know that I am totally obsessed with all things Mexican.
I had never tried their products before, but I was immediately drawn to the brand because they are made with all-natural ingredients, no GMOs, no trans fat, and are also gluten free. My husband and I have basically been inhaling these chips since we got them, that’s how tasty they are!
Instead of doing tacos, enchiladas or more a traditional casual Mexican dish, I’ve got something a little “fancier” for you today! I mean, can one consider tortilla-crusted chicken “fancy”? This tortilla-crusted chicken is just what it sounds like, chicken breasts are coated in crushed tortilla chips and then baked! This was the first time I used tortilla chips as a breading for chicken and let me just say, I need to do this more often because they make the perfect crispy coating! It’s also super simple to prepare.
For added awesomeness, I then topped the chicken with a white chili sauce that is magically creamy and cheesy. I have no shame in admitting that even though I spooned it on top of the chicken when serving, I poured extra into a bowl and we just keep dipping in there for more of the sauce!
My original No-Bake Energy Bites have been quite popular on this blog and for good reason! First, they are ridiculously yummy and nutritious and secondly, you don’t have to bake them! So since I know so many of you guys like those, I have been trying to come up with more no-bake energy bite recipes.
This banana version is similar to the original recipe, but obviously, it uses banana! These are a great treat to eat before a workout or to take to work as a quick snack. They are also pretty kid-friendly so you can pack ’em for lunches or snacks! I think they are also sweet enough to enjoy at night as a little treat.
Since they are no-bake, you can experiment with add-ins. More nuts, chocolate chips, more or less agave, chia seeds, whatever you want to try!
Last week while cleaning out the fridge, I realized that I had about 100 different vegetables that were about to go bad. A salad is a great way to clean out the fridge, but I had something a little more specific in mind. I’m a big fan of Greek flavors and a pasta salad seemed like the right choice.
This Greek Tortellini Salad is light and fresh, making it the perfect side dish to bring to spring and summer parties! I opted for black olives which I know really aren’t Greek compared to kalamata olives, but I was worried that kalamata olives were too salty and might overpower this pasta salad. Crunchy cucumber, grape tomatoes, and crumbled feta are also mixed in. The dressing is a simple lemony vinaigrette. This pasta salad is super simple, but full of fresh flavors!
It’s been a looonnnng week in this house. I’m not sure what’s up, but Maddie has not been sleeping well and has been extra needy. I’m wondering if she is going to start teething.
So what happens when you have a long week with a fussy baby? Mama needs a cocktail, that’s what. You guys know I love a good sangria and this Strawberry Lemonade Sangria is so so perfect for spring and summer! It’s light and refreshing and well, dangerously good! I made a double batch of this sangria for Maddie’s baptism party for the adults and it was gone in a quick minute.
Now I feel the need to warn you guys here, but this sangria is a little stronger on the booze than some of the other sangria recipes I have posted in the past. To get that strawberry flavor, you really need the strawberry vodka! If you want to cut down though, feel free. You can also add extra lemon lime soda to dilute the sangria more if you want. As far as the sweetness goes, I don’t typically feel the need to add simple syrup to my sangria recipes, but you can also go ahead and add it if you want a sweeter taste. I have made with this with both Moscato and Sauvingnon Blanc. Obviously, using Moscato will also make it sweeter so it’s really up to you! One of the great things about sangria is that you can really just experiment with ratios of ingredients until you are happy with the taste!
Every year once spring hits, my obsession with all things coconut kicks in and in a major way. From now until the fall, coconut becomes like a basic food group in of itself. I put coconut oil, shredded coconut, coconut milk on and in all of the things! So, sorry if you guys aren’t a fan!
I thought I would start my coconut season off with cookies. I’ve been wanting to get an oatmeal cookie recipe on this blog and thought a coconut version would be the best idea ever! I’m not sure how all of you feel about cookies, but I prefer my cookies to be slightly under-baked which results in a soft and chewy cookie. These coconut oatmeal cookies are just that!
These cookies do not contain any butter, but instead coconut oil! If you have never baked with coconut oil before, I highly recommend giving it a try. It does lend a slight coconut-taste to things, but it’s subtle. It also makes these cookies taste so amazingly rich and buttery even thought there is no butter!
My name is Stephanie. I started this blog because I like to cook and I wanted a place where I could share my recipes with family and friends and improve my cooking skills. Why the name Eat. Drink. Love.? Well, I think this is what life is all about!