Child of the Month: August

I'm not sure why, but this little Gus Muffin has been the only one to jump in front of the camera the past few weeks. Which is fitting. 
I've bonded with him on new levels lately. 
It's so weird to say that, and it doesn't mean he's favored or wasn't favored...but it certainly helps me understand our relationship with the Lord...how intimacy can come and go in deeper and weaker stages...all while being loved unconditionally.  

Sometimes when I feel so connected with one child and so disconnected with the other, it catches me off guard and I struggle with insecurity...maybe that I'm playing favorites or that one child picks up on it, etc. No. That's not the case.

If we look at Christ and we look at our own relationship with him, it all makes sense.
So again, I learn through my children, and I learn more about Christ.




Gus is a thinker. He's a lover. He's so smart!  He knows all of his colors, many shapes.  He knows the alphabet and can count to fifteen.  He reminds me so much of Carter at this age as he will build elaborate castles with blocks and will sit for long periods of time concentrating on a task.
He also can be very particular, but we are seeing how a large family and birth order manage that quite naturally on it's own. (Thank goodness!)

If he's feeling lovey, he will embrace you with the greatest of hugs and stay there for fifteen minutes, taking it all in.
He's got a tiny dimple, more distinct from Elias (and mirrored, of course) and it always shows when he's being cheeky.
I get these little glimpses of that day.  When he lays with his fingers in his mouth and his cheek against my chest, of that first moment holding him.  He was such a tiny little bird, and I remember looking at him totally confused. Who is this little guy?  So small, but so strong and healthy?
It was you, Gussy.
You have charmed your way into our hearts with your laughter and your chatter and your dancing sparkles in those big brown eyes.  We sure love you!


ps. if you are on Instagram, you probably know that Jason and I tore out the carpets and replaced our bedroom with plywood planks... if not, stay tuned, I'll try and post something informative on it later this week!

In the Kitchen: No Bake Choco Almond Butter Balls (Gluten Free)

Two things:
1. I am totally copying this recipe from one I just sent for an interview, because it's easy. So sloppy seconds for them, I guess.
2. We had a crew of photographers and a stylist here this weekend...and let's just say I was totally inspired by her styling (who knew kombucha could look so good?!).  Goodness, everyone needs a stylist in their life! :-) Check both of them out and look for our family in Pure Green Magazine in a few months. So fun!

Now regarding this staple.
I love chocolate, but when it's processed with bad ingredients it makes me break out horribly.  This recipe more than satisfies my chocolate craving while adding all types of nutrition to my dessert (guilt free for giving to the kids as well!). It's packed with antioxidants, healthy medium chain fats, protein, fiber, and omega 3's.  It's relatively raw as well (aside from the maple syrup, but you can substitute if you would like).  Several of these ingredients can be switched out for others (ie: oats, peanut butter, almond flour, dried fruit, etc).



2 cups shredded coconut (I use Bob's Red Mill)
¾ cup maple syrup
¾ cup raw cocoa
1 tsp vanilla
1 tsp cinnamon
1/3 cup coconut oil (in liquid form)
1/3 cup almond butter
1/3 cup dark chocolate chips
1/3 cup chia seeds (pre-activated by soaking in 1/3 cup water 10 minutes prior)
A dash of sea salt

Mix together, use a teaspoon to dollop the batter in small balls onto a cookie sheet.  Set in the freezer.  The batter should harden within ten minutes and they’re ready to eat. Enjoy with a glass of fresh, raw milk!

note: these should be eaten straight out of the freezer as when they soften they're not as tasty.