Well hello again! As I mentioned in my last post, I decided to take a step back from consistent blogging, but would update occasionally with really good recipes and other exciting news! So here I am, about to share both!
The first bit of exciting news is that I have partnered with Airbnb to create a Vegan Cheese Tasting and Making Workshop. I'm super excited about this because 1.) Airbnb Trips (Experiences) is a new program that was just launched in Portland and I'm so grateful to be a part of it, and 2.) I love teaching people about the various ways to create delicious vegan meals using all natural whole foods. So if you're planning a trip to Portland in the near future, check out my workshop calendar to see if a class will be offered while you're here!
The second bit of exciting news (and definitely the most important!) is the birth of my son, Bennett! He came into this world on April 27 weighing 8 pounds, 9 ounces...phew! He's chunky, healthy, snuggly, and just perfect! We will definitely be busy as we adjust to having two kiddos, but we feel so blessed and thankful to have two healthy vegan children.
And lastly...this granola recipe! I made this about five times in the last couple weeks of my pregnancy, so that should tell you how easy it is to make (and how quickly it gets eaten!)! Just picture me hobbling around my kitchen, trying not to bump my belly into everything...yep, I'm glad I'm no longer 40+ weeks pregnant! Anyways, what I love about this granola is that it can easily be adapted depending on the ingredients you have in your pantry, or the flavors that you are craving, or the season and time of year. Feel free to add some spices (cinnamon, cloves, ginger, etc.) or go with a more indulgent and rich flavor with the peanut butter (this was my favorite!).
And now that I've shared the latest, I'm going to go soak up some more baby snuggles.