We made it 15 weeks of life and 3 weeks of daycare before Shea’s first illness. It just doesn’t seem fair that babies get sick. The only thing more helpless than a baby…is a sick baby. 🙁
Add to the list of things you roll your eyes at before you actually experience it: kids grow up in the blink of an eye. It’s really quite sad. As much as I want to see her grow (16 lbs 5 oz, by the way!) and change and develop, a huge part of me always wants her to fit in my arms, snuggle into the crook of my neck, and wake me at all hours of the night because she needs me. Sigh. It’s all just happening really, really fast.
After a rough night and a mommy-if-you-put-me-down-I’ll-scream few days, I was not surprised to have her wake-up all congested yesterday morning. I was also not surprised when the doctor said yesterday that she’s already teething. She’s been a drooling, hand-sucking, ornery little babe and so we can add the insult of teething to our very first cold.
In happier and cuter news, the child has discovered her thumb…and loves it. In her mouth. A lot. It’s cute, but as an ex-thumb sucker until an embarrassing age of life…ahhhhhhh!!!! Interestingly, however, it’s always her left thumb she chooses. Parents, in your experience, does this mean anything in terms of her chances of being a lefty versus a righty?
Anyway. Food. Amazing, good-for-you, kid-approved food. These Quinoa Coconut Granola Bars fit the bill.
On Sunday evening, we had over about 27 people. I say “about” because it really is just a guess. It was a lot. Lots of adults, lots of kids. The kids ranged in ages from 15 weeks (Shea) to 5 years. It was a chaotic ball of fun and as a dietitian, it’s always interesting to see parents feeding their kids. A lot of the parents decided to try avocado with their little ones that night and overall, it was a hit!
Some of the older kids gave these granola bars try. I had given two of the moms some of these to try and the kids were into them in no time, giving them their stamp of approval. I concur, they’re delicious…and packed with lots of healthy goodness. Perfect for a breakfast, snack, or dessert, these travel well, freeze well, and taste fabulous. Enjoy!
- 1 cup uncooked quinoa
- 1 cup old fashioned oats
- ½ cup unsweetened coconut flakes
- ½ cup dried apricots (of dried fruit of choice), finely chopped
- ½ cup unsalted nuts (I used cashews, pecans, and almonds)
- ½ cup natural smooth peanut butter
- ½ cup honey
- 1 Tbsp canola oil
- Preheat oven to 350 degrees F. Line a 9x9-inch baking pan with parchment paper, allowing the parchment paper to drape over the sides of the pan; set aside.
- Spread oats and quinoa on a cookie sheet and toast in preheated oven for 6-7 minutes; transfer mixture to a large bowl and add coconut, dried apricots, and nuts.
- In a medium saucepan, combine peanut butter, honey, and oil. Bring to a boil over medium heat, stirring well; remove from heat. Pour over oats mixture and combine until dry ingredients are evenly coated and transfer to prepared baking dish. Firmly press mixture down into pan.
- Bake for 20 minutes or until edges begin to burn. Let cool to room temperature and refrigerate for 2-3 hours before cutting into 12 bars.