Back in February I had a few quiet moments one Sunday afternoon, so I finally got around to wrapping a baby gift I'd been holding on to since October. The only thing was, this baby wasn't born yet. The next day, my friend Sonja texted me that her new little bundle Larson had arrived, and they were getting ready to drive home from the hospital. Cue the happy tears!
I put her gift in the mail that afternoon.
This isn't an ordinary birth story, though. Alex and Sonja have been waiting and hoping for a baby for the longest time. You can read more about their beautiful adoption story here, and I've been waiting and hoping right alongside them since we first met back in 2013.
Today, a few bloggers are welcoming Larson with a virtual baby shower and sharing healthy snack recipes to celebrate. H just turned 18 months a few weeks ago, and he's eating all the things. Lots of muffins, mac and cheese, and bananas, plus occasional pieces of roasted brussels sprouts, tuna sandwiches, and braised meat. We're currently working on healthy dips, like hummus and muhammara. I made this to be part of an appetizer spread for our monthly supper club, and H turned out to be a huge fan!
For a little poetry to go alongside, I'm pretty smitten with this poem from William Martin that I shared a couple of years ago.
Make the Ordinary Come Alive
by William Martin
Do not ask your children
to strive for extraordinary lives.
Such striving may seem admirable,
but it is a way of foolishness.
Help them instead to find the wonder
and the marvel of an ordinary life.
Show them the joy of tasting
tomatoes, apples, and pears.
Show them how to cry
when pets and people die.
Show them the infinite pleasure
in the touch of a hand.
And make the ordinary come alive for them.
The extraordinary will take care of itself.
From The Parent’s Tao Te Ching: Ancient Advice for Modern Parents
RED PEPPER AND WALNUT HUMMUS
Muhammara is a walnut and red pepper dip, and I was intending to make this recipe from Heidi Swanson at 101 Cookbooks. But I was heading out to our monthly supper club and thought it might be nice to have some leftovers for the next day, too, so I added a can of chickpeas and ended up with a hybrid somewhere between muhammara and hummus. It's a wonderful, filling dip perfect for appetizer platters, picnics, and snacks for kids, too.
Serves 6
1 can chickpeas, drained and rinsed
3 roasted red peppers
3/4 cup walnuts, toasted
1/4 cup extra-virgin olive oil, plus more to serve
1/4 cup whole-grain bread crumbs
1/4 cup tomato paste
1/2 teaspoon ground cumin
1/4 teaspoon crushed red pepper flakes (more if you like extra heat)
1/2 teaspoon salt
Squirt of honey
Warm water, as needed
Put all ingredients in a food processor and blend until smooth, about 1 to 2 minutes. Slowly stream in warm water, as needed, until it's creamy and spreadable. Taste and adjust seasonings if needed. Serve alongside pita bread, crunchy veggies (like carrots and cucumber), and garnish with a few fresh basil leaves.
For more healthy snack ideas, head to these beautiful sites!
Flourishing Foodie | Avocado and Asparagus Tartines with Basil Pesto
The Full Helping | Individual Strawberry Chocolate Crisps
Snixy Kitchen | Roasted Lemon Mint Pesto Tartines, Two Ways
This Mess Is Ours | Coriander & Lime Scented Cashews
Making Thyme for Health | Hemp Ranch Hummus
Two Red Bowls | Buttered Eggs on Toast, with Radish & Parsley
Cookie and Kate | World’s Greatest Guacamole
Dolly and Oatmeal | Sunshine Mung Bean Spread w/ Gluten-Free Za’atar Bread
Edible Perspective | Tropical Oatmeal Snack Cookies
Eat This Poem | Red Pepper and Walnut Hummus
Brooklyn Supper | Roasted Cauliflower Tacos with Cilantro-Avocado Sauce
Gather & Dine| Muffin Tin Granola Cups with Lemon Greek Yogurt and Berries
The Fauxmartha | Laura’s Sunshine Crackers
FoodieCrush | Baked Beet Chips
