For those of you who follow me on social media, you will be aware that this past week Emilia and I were attending an inpatient sleep school.
It was the toughest thing we have ever done. But Emilia is amazing. Alex is amazing. Together as a family, we’ve shown time and time again, that we can and will get through anything.
My little champion is currently having a catnap whilst I am writing this. At 4.16pm. Last week, this would have been inconceivable. But yet here we are. Merely six days later and I have some ‘me’ time during daylight hours. [Edit: as I was typing this sentence, she woke. But alas I’ll take it. A day nap in her cot however short it may be is a massive win!]
Apart from craving home, Alex and Simba’s company and my bed. What I craved most was my cooking. Being on a maternity ward meant the food delivered to the unit was slightly better than usual hospital food, however it still wasn’t great. The food provided for Emilia was very different to what she was used to. I tried to order off the adult menu for her but sometimes this wasn’t possible. I’m pretty sure Emilia’s diet for the week consisted purely of bread and yoghurt.
So we are home now. The transition has been difficult. It’s a different kind of routine. But we are getting there and I have never been more proud of our resilient little girl. She’s so much stronger and more independent than I ever thought. Plus she actually likes sleeping in her cot now. Who would have thought?
Having said this, the time we spend together is significantly less. She’s getting the rest that she needs. I can do the chores and meal preparation I need to do whilst she’s asleep. I can be more present in her awake time. Yet the minute she goes to bed, I miss her. Mum life hey? There are never enough cuddles with my precious babe.
So onto food and the explanation of this blog title.
It’s been a nutty week in terms of the crazy changes we have seen in our family, our routine, our sleeping habits and even our time spent together as a couple. But in terms of food, I’ve been cooking a ridiculous amount with peanut butter this week. I tend to go in waves of having a lot of nut butter to all of a sudden none for an extended period of time. I’m well aware that I need to introduce Emilia to nut butters early on to hopefully avoid any serious allergies. So I’ve made a conscious effort to cook with it.
I’d seen this recipe By Deliciously Ella for Peanut Butter Overnight Oats whilst we were in sleep school. I couldn’t wait to try it the minute we got home. So simple. So nourishing. So easy to prepare. An absolute win-win. I made quite a few adaptations to this recipe based on what I had at home so I’ll post it here for ease.
Banana Peanut Butter Overnight Oats:
Serves 3 generously
- 1 cup rolled oats
- 1 1/2 cups full cream milk (you could substitute this for any plant-based milk)
- 2 tablespoons of good quality peanut butter (no added salt/sugar)
- 2 tablespoons maple syrup
- 5 dates, thinly sliced
- 1 tablespoon chia seeds
- 2 ripe bananas, mashed
- 1 teaspoon cinnamon
- A pinch of salt
- Mix all ingredients together in a bowl
- Divide between 3 bowls/jars
- Cover and refrigerate overnight
- Serve with fresh fruit, chopped nuts or greek yoghurt
In our FarmGate order this week, we received a spaghetti squash. After a long search through the internet (gosh there are some very dull recipes out there!), I stumbled across this gem. Thai Spaghetti Squash with Peanut Sauce. Um yes please! This recipe was delicious and again super easy to make (can you see a theme here?). Plus I had all of the ingredients at home. It’s vegan too which is just an added bonus for those of you following a plant-based diet.
We had heaps of peanut sauce left over. So tonight we used this as a base for a simple satay chicken and vegetable stir-fry. Zero food waste and 100% delicious.
How is it possible that this post has left me craving even more peanut butter? I already can’t wait for my overnight oats in the morning.