The Last Days



This week my little lady has showered me with enough genuine “I love you Mama’s,” to make my heart nearly explode. She’s been the fuel I need to keep on pedaling with my 37 1/2 week belly. She’s the reason that while I am brewing with anticipation, I am still content being so uncomfortable. I am not ready to say goodbye to the days where it is just the two of us. She is the one who made me a mama, the one who doubled the size of my heart and the one who has taught me the true meaning of life. I have loved every single moment with her.


As excited as I am to meet the newest addition of our family, I will admit that I am slightly mourning our family of three. I remember feeling something similar a few weeks before I got married, and then again before Octave was born.  I am trying to make little judgement on my feelings and simply just observe them. While life continues to get better with the building upon my life and family, it is sometimes hard to say goodbye to what was. And while I embrace change, I embrace the present even more.


I am trying to be as intentional as possible in these last days. Slow, steady, present, with no agenda and few distractions, I’ve been savoring every last drop of my precious little lady. I’ve been so consumed with her that I’ve hardly read or written a blog post. I’ve hardly cooked or baked anything worth sharing. I’ve hardly had a moment to even think and process all the changes we’ve experienced the last six months, let alone the changes that are coming. “Mama’s time,” during nap time or in the evenings has been non-existent because we’ve fallen asleep together most days and nights. I wouldn’t want things any other way right now and I’ve been so happy being completely consumed with her sweet cheeky smiles, but to be honest, this body has needed a little break. So, when a friend asked to take Octave for the day I gladly obliged.


It is 2 pm and I have already made one of my favorite desserts. I’ve swept and mopped my floors, washed the laundry, eaten 6 salted caramels and pedaled to a local coffee shop. I sit here sipping espresso, with my computer out for the first time in weeks. There is even a book beside my computer. A BOOK! While I miss my little lady already, this is so good for my soul and it might also be one of the last moments to myself before becoming a mama of two. Just like I am savoring every last moment with Octave, today I am savoring time to myself.


On my day off I wanted to make, eat and share one of my favorite treats. This recipe is originally a cake, but I’ve made it into cupcakes a handful of times. It is simple, beautiful, healthy and absolutely delicious. Perfect for Birthdays, perfect for friends with special diets(it’s gluten free, dairy free and can be made vegan if you replace the honey with agave nectar.) In this case, it is perfect for a mama’s day off, and an early mother’s day treat!


 Raw Cashew Dreamcake 

Recipe from My New Roots

Makes 12


1/2 cup raw almonds

1/2 cup pitted medjool dates (about 10 dates)

1/4 tsp. sea salt


1 1/2 cup raw cashews, soaked overnight

1/3 cup coconut oil, melted

1/3 cup honey

Juice of 2 lemons

1 1/2 tsp. vanilla extract

1 cup raspberries + more for garnish


In a food processor or high powered blender, pulse almonds, dates and salt until it starts to clump together.  Depending on the freshness of your dates you may need to add a splash of water to help the crust combine.  You should be able to pinch crust between your fingers and have it stick together.

Scoop out 1 tbsp of crust for each cupcake and place in the bottom of pan.  Using the back of a spoon or your fingers, evenly press crust into each cut out.  Place in freezer while you prepare the filling.

Place cashews, lemon juice, vanilla extract, coconut oil and honey in the food processor.  Blend for 3-5 minutes or until completely smooth.  Scoop out half (about 1 cup) of filling and pour a dollop over all 12 crusts.  Place in freezer for a few minutes while you prepare the rest of the filling.

Add raspberries to the remaining mixture and blend until smooth.  Pour over all 12 cupcakes and garnish with raspberries.  Place in freezer for 2 hours or until frozen.  Before serving let cupcakes rest at room temperature for a few minutes.  Using a butter knife you can loosen the cupcakes inside the pan and help pop out.  You can also use cupcake wrappers, but I was not motivated to make a special trip to the store.