Gathered and Growing

I want to share some of the yummy bites I cooked during the month of December. I love baking and I had quite a few recipes in mind I wanted to try, (which is always how it is) but only had a chance to tackle a few. After traveling, our little guy caught a cold, then I got sick, which took about a week to recover. I wanted to prioritize family time while also incorporating nourishing and flavorful bowls (and bites). No featured recipe this month.

This post may contain affiliate links. As an Amazon Associate I may earn a small commission from qualifying purchases at no extra cost to you.

• Oatmeal Bowls: Baby’s bowl of sweet potato and my bowl: oats, raisins, sweet potato, pumpkin seeds, pecans, milk, cinnamon. I love creamy oats.

• Turkey Kale Soup: Soups are so versatile. It’s the best way to clean out your fridge and use the ingredients that are about to go to waste. Base of the soup: diced onions, carrots, and celery (Mirepoix). A French flavor base traditionally cooked slowly in butter or oil to soften and sweeten them without browning. This forms the aromatic foundation.

• Chocolate Crinkle Cookies: A classic Christmas cookie. I remember making these with my mom when I was little. I’ve never created a cookie box, but if I ever did one, these would for sure be included! These fudgy, brownie like cookies are known for their distinctive cracked, snowy appearance created by rolling the dough in powdered sugar before baking. I have found that if the rolled dough balls sit too long before baking, the powdered sugar dissolves and you may have to roll again or get them in the oven quicker. The box would also include:
  • Thumbprint cookies. A shortbread cookie filled with jam, usually raspberry.
  • Sugar cookie. Perhaps in a snowman or reindeer shape and decorated accordingly.
  • Orange and cranberry shortbread cookie. Seasonal flavors combined with a melt-in-your-mouth buttery cookie.
  • Gingerbread cookie or bars. For Christmas Eve, I made the crinkle cookies and had intended to do some sort of gingerbread cookies, but the rolling was going to take too long, so I opted for these Gingerbread Bars instead. They were so good! The perfect amount of spice and chewy.

• Magnesium Bars: Magnesium is a mineral highly needed during the postpartum period. I wasn’t too familiar with this until postpartum and I prepared nutritionally prior to becoming pregnant. Magnesium is the fourth most abundant mineral in the human body, playing a critical role in various bodily functions, including muscle function, nerve function, blood pressure regulation, and bone health. Adequate magnesium levels can help mothers cope with the physical and emotional demands of postpartum recovery. It plays a role in regulating mood, reducing anxiety, and promoting restful sleep, which can be particularly beneficial during the challenging early days of motherhood. Throughout postpartum, I was struggling with being able to relax enough to sleep at night. I realized I needed to up my intake of magnesium (or start incorporating it more in my diet). Kale, pumpkin seeds, quinoa, and black beans have been my go tos. These bars were a tasty treat!

• Venison and Caramelized Onions: My husband shot his first deer in October. The various cuts have been stored in our freezer. I reviewed a few recipes and was inspired by CM Barndominium’s Venison and French Onion Soup. Instead of a roast, I used filet steaks cooked on the stove in a glaze. Honestly, I think I surprised myself with this one! I cooked ground beef, just in case, but the venison was so tasty.

• Nourish and Savor
• Nourish and Savor
• Six Months of Motherhood: What I’ve Learned, Loved, and Lived Through
• Nourish and Savor
• Hosting Essentials