Today our littlest turns two. Baby E (I'll have to drop the 'baby' now, I think) woke up earlier than the twins this morning (which never happens), so B and I had some time just with her. I made her a mini waffle “cake” with cashew butter between the layers and, of course, maple syrup drizzled on top. She loved it. It sounds obvious, but I am so glad we decided to have another baby after the twins. Experiencing her after the crazy experience of twins has been so joy-filled and fun. And also affirming that having two babies at once really is hard. :)
Before the twins I always pictured certain moments I would have as a mom with my baby. Most of those moments didn’t happen, or rarely did, as we were adjusting to two tiny babies who cried A LOT. I’m so grateful for the experience of having twins. It forced me to grow in incredible ways and I love those twinsies like crazy. I’m also grateful for the peaceful experience of a single baby who sleeps really well. :) Babies take you on wild journeys, no matter what. My perspective widened a lot with the differences of my two experiences. It certainly increased my love and support for new parents. Every situation is SO different. I try to never assume that I know or understand another’s parenting experience. Every child and every situation is full of nuances I can't possible comprehend. My life alone is full of examples of that.
On to kale. My love for kale is increased by my loathing of slimy greens. Don’t you just hate it when your spinach goes bad? Kale is so hearty and flexible. This salad is a great side dish, or you can eat it all by yourself in one giant bowl!
Warm Walnut & Kale Salad
20 min, serves 2-4
3/4 c walnuts
1 T olive oil
2 T minced red onion
1 garlic clove, minced
8 c chopped kale
1/3 c pitted, chopped, dates
1 apple, chopped into bite size chunks
3/4 t red wine vinegar
1/2 T coconut aminos
salt and pepper to taste
Coarse sea salt for topping, if desired
1. Heat oven to 400 F
2. Spread walnuts on baking sheet and bake for 7 min, or until nicely toasted
3. In medium pot, heat 1 T olive oil on medium heat.
4. Add red onion and garlic and let brown, stirring occasionally, about 3 minutes
5. Add chopped kale, dates, apple chunks, vinegar, and coconut aminos and cook about 4 minutes, or until kale has softened, stirring frequently.
6. The walnuts should be cooled enough to chop by now. Chop them smaller and stir them into the pot.
7. Add desired amount of salt and pepper (I like warm kale on the saltier side)
7. Serve as a side dish and sprinkle with coarse sea salt, if desired.