For my boy, the day before Kindergarten:

This all felt like a lifetime away when you were teeny tiny and now, cliche as it sounds, it feels like it snuck up on me. Older folks will tell you ‘it goes by quickly,’ and when you are in those early years of parenting, it feels like no such pace. Yet, as we’re on the eve of the first day of kindergarten, and you’re trying on polo shirts and getting a larger lunchbox and reviewing how we handle conflict with friends that should maybe be a liiitttllleee less physical than how you bicker with your spicy little sister, and it truly does feel like a wildly quick, albeit full, five years.

It likely all went unnoticed by you, but deciding where to put you for school this year has caused me all sorts of worry and stress and back and forth. Knowing that we have a choice in this shows immense privilege and I do not take that for granted. I hope one day you see that going to school with daily support from your teachers and parents to learn and grow is a gift not everyone gets. I will remind you of that when it feels hard to hustle out the door or do homework when you just want to play. I wanted to choose what would be best for you but I also see now that I was protecting myself, as well.

Should we hold him back? He cries easily. He’ll be the youngest.

Should we drive further to the better school? I want him to have friends close to our house.

Do we do this or that Spanish immersion school? It will be frustrating for him, different, more difficult, he’ll be behind.

I could talk myself into and out of each option on any given day. In the eleventh hour, we grabbed the last spot at the dual immersion school you are heading to and buddy, I feel really good about it.

I am overly empathetic with you and your sister, and it is tough for me to rise above your emotions sometimes. As an adult, I hope that will read as an extension of my deep affection for you, but in these young years, I know that you look to me for stability. When you cry about getting a shot, I probably shouldn’t cry too ;) If you come home unhappy from school, I would blame myself for making the wrong choice, and I think I was trying to find some way to avoid that. But here is what a wise mentor reminded me: it is not my job as your parent to make everything easy and comfortable for you. A child who does not learn how to work through hard things themselves, how to rise to the occasion and figure things out, won’t have those necessary skills to handle difficult things as they grow up and out of our care.

My job is to support and love you and encourage you - to protect you, yes, but not from a challenge. I want to step in when I see someone take your sand toy at the beach or your sister rages at you, but I also want you to be confident that YOU know how (or can learn how) to handle those circumstances on your own. It may not soak in until I am gone or you are a parent yourself, but I hope that you look back on your experience of me and see that I truly did the best I could to parent you. That doesn’t mean it will all look right by you, and I’ll be the first to say I’ve messed up, and will continue to, but I truly do delight in you. You are loved so completely by your family.

I know that you are kind. I know that you are a good friend and will stick up for your people. I know that you want to be silly and make people laugh. I know that you are incredibly curious and so bright, Curran. From here on out, school will be a big part of your life and is just as much an education in people as it is in every other subject. Ask questions. Include people. Do your best. Choose grace. Speak up for yourself and others. “Cool” is temporary, “nice” leaves an actual impression - be nice.

Home is always here. You will forever have a cheerleader in me. I love you so much, my baby.

- Mommy

MIXED BERRY OVERNIGHT OATS

Makes 6 small servings

I admit I am not really a fan of cold oats, but my kids love these. I did not invent overnight oats, but these are the ratios we’ve been using for a creamy, pudding-like texture. It will looks thin at first, but that liquid is absorbed by the oats and chia to thicken the situation. My kids love carbs; but this adds some fiber and protein and healthy fats so they don’t have a blood sugar crash.

Ingredients

1 1/2 cups nut or oat milk
1 cup plain yogurt (dairy-free varieties work too!)
2 Tbsp. ground flax
2 Tbsp. chia seeds
2-3 Tbsp. maple syrup
1 tsp. vanilla extract
1 1/4 cups old fashioned oats
1/2 tsp. cinnamon
pinch of salt
1 lb. of mixed berries - blueberries, chopped strawberries, cherries etc.

for topping

yogurt
cocoa nibs
toasted coconut
toasted nuts
granola

instructions

In a large mixing bowl, combine the milk, yogurt, flax chia, maple and vanilla and stir well to combine. Add the oats, cinnamon, a big pinch of salt and mix. Stir in half of the berries. You could also just top with the berries, but I find my kids don’t try to pick at it if the berries are just non-negotiably in there.

Transfer the overnight oats into portioned containers and pop them in the fridge for two hours or overnight.

The next morning, garnish with remaining berries, more desired toppings and enjoy!
Oat cups will keep in the fridge for 3-5 days.

Print This Recipe

Breakfast, Feeding Babies, Gluten Free

PEANUT BUTTER BANANA OATMEAL CUPS

Sara Forte · August 21, 2018

oatmeal cups with peanut butter and banana

I do love breakfast. I enjoy the ritual of warm coffee with a glug of coconut creamer, first thing. The first hot sip, just creamy enough; two hands wrapped around my mug. It's not the caffeine, I like decaf just the same, it's just the ritual. I appreciate that there are less choices food wise, a narrower expectation, so when I make avocado toast with everything bagel seasoning, an over easy egg and fresh tomato for a month straight, I don't tire of it. Nothing else sounds better, so I'll take the usual.

The kids don't feel quite as romantic about morning rituals. How do they come out the gate so raring to go? Curran can start the toast while I cut some fruit, and get an egg going for each of them. We'll do loaded green protein shakes if we're on the go, breakfast sandwiches if the avocados need to be used, homemade waffles and pancakes with goat yogurt, honey and seeds on the weekends, and they inhale chicken breakfast sausages like they may not have a chance to eat for the rest of the day. The littlest isn't keen on a bowl of oats, but if they come in muffin format, it qualifies as a pastry and it is met with enthusiasm. Because some mornings I just can't with the buffet. Especially with school mornings coming up next week, it will be nice to have something easy.

I started with this baked oatmeal ratio and changed a few things to make them more portable. I added some chocolate protein powder and peanut butter so the little pucks taste like a treat... relatively speaking. I can see these going so many directions - stick with the berry profile, you could add pureed pumpkin or sweet potato for more vitamins and fiber, or chocolate chips! Because who doesn't love a breakfast with a wee bit of chocolate? So while I thought these were just going to be for the kids, they're perfect to grab en route to the gym, or for anyone getting out the door quick in the morning. Anyway, hope these are helpful!

PEANUT BUTTER BANANA OATMEAL CUPS

Makes 12

Someone will ask if you can use muffin liners, and I think so, though I haven't tried. I use this muffin tin and with a little coconut oil, things pop out no problem. I find that liners, with a semi wet batter, just steam and stick together. I used just one egg here so they are tender and delicate, ours still stayed together well enough to eat like a muffin. They could take a second egg if you want them to be more solid. Also, if you want more of a porridge texture, warm one up with almond milk and mix to combine. Add berries, fruit etc. from there.
Protein powders we like: Ora Organics, Amazing Grass, and if you don't care if it's plant based, Lean Pro Matrix.

INGREDIENTS

2 large, very ripe bananas, mashed
1 egg
2 Tbsp. coconut oil, warmed
1/3 cup maple syrup
1/3 cup smooth, natural peanut butter
1/2 tsp. sea salt, adjust based on your peanut butter
1/2 tsp. cinnamon
2 cups unsweetened nut or regular milk
1 tsp. vanilla extract
1 scoop of chocolate protein powder (optional)
2 1/2 cups old fashioned oats
1 scant teaspoon baking powder
1 Tbsp. flax meal, optional

INSTRUCTIONS

Preheat the oven to 350' and grease a muffin tin.

In a large bowl, combine the mashed banana, egg, oil, maple and whisk well to combine. Whisk in the peanut butter, salt, cinnamon, nut milk, vanilla and protein powder. Stir in the oats, baking powder and flaxmeal and let it all sit a few minutes.

Distribute the mixture between the tins, should leave you with 12, about 2/3 full (they don't rise). Bake for 20 minutes or until you press on the center and it is tender, but not squishy wet. They will continue to set as they cool. They are fine at room temperature for a day, then keep cups stored in the fridge for up to a week.

Print This Recipe

Entrée, Breakfast, Fall, Gluten Free, Spring, Winter

CHARD + LEEK FRITTATA

Sara Forte · May 22, 2014

I am supposedly having a baby today, though I'm aware that date is flexible. It has been the strangest week of waiting for this huge thing to happen. I made sure the plants got extra water, haven't left the house without my phone, washed my hair a little more frequently because I will have this first picture of us forever. I wanted to prep a lot of food for us to have at the ready or in the freezer but I just couldn't do it. It felt like I was writing off all signs normalcy by hoarding food for when life changes maybe tomorrow or maybe in a week or so. All I could muster up this week besides a loaf of berry flecked banana bread was this frittata. I hesitate to post it as I know I am not showcasing anything particularly creative or unique here, but when you are waiting for something huge to happen, all you can really do is normal - the tasks or food or errands you don't even have to think about, and for me, that includes frittatas and banana bread. I sauté up what looks egg-friendly from the crisper drawer, whisk a few eggs and whatever cheese needs to be used and it's the perfect little protein cake to warm up with a piece of toast. Something simple and predictable - just about all we're up for until not given the choice.

There will be a bit of silence around here but we'll pop in with a few pictures of the wee one when he decides he's fully cooked. Big hugs.

CHARD + LEEK FRITTATA // Serves 4

I used chard and leeks because it was what I had, but any green or onion could work here. I prefer a thicker frittata slice, so I go with eight eggs in an 8" pan. You could get away with six eggs but note it will be even more veggie packed.

1 leek, halved and cleaned
1 small bunch swiss chard, stem and ribs removed (or 5 cups chopped dark leafy green of choice)
2 Tbsp. extra virgin olive oil
8 eggs
1/4 cup heavy cream or creme fraiche
1/2 tsp. cayenne
1/2 cup feta cheese
sea salt + pepper

Preheat the oven to 375'. Warm 1/2 Tbsp. of the oil in a pan over medium heat. Slice the leek into thin half moons and add it to the pan. Sauté for 5 minutes until well softened.

In a large bowl, whisk the eggs and cream well with the cayenne and generous pinch of salt and pepper. Add the leeks into the bowl.

Warm another 1/2 Tbsp. of the oil and sauté the greens with a small pinch of salt until wilted, about 3 minutes. Allow them cool slightly, releasing the steam pockets. Add the greens to the egg bowl along with half the feta and stir everything to mix.

In an 8" pan, preferably non-stick, warm the remaining Tbsp. of olive oil over low heat. Add the egg mixture to the pan, sprinkle the top with the remaining feta and cook for about 5 minutes until the edges start to look cooked. Transfer the pan to the oven and cook for about 15 minutes until you jiggle the pan (with a mitt, it'll be hot) and the center of the frittata is slightly soft. It will set as it cools. Slice the frittata into wedges and serve with warm buttered toast.

Frittata will keep covered in the fridge for a week.

Print This Recipe

MIXED BERRY OVERNIGHT OATS