Fave Things Thursday #4

It’s a Thursday and I seem to have developed (unintentionally) a habit of blogging on a Monday and a Thursday.  So here I am.  I wonder if I’ll be able to keep this schedule up???  Let’s hope so.

It’s been a busy week filled with toddler-entertaining.  Today, is the first day for a while where I’ve felt like I haven’t needed a nap when Theo naps.  Bonus.

Other than trying to keep up with my almost-18-month-old not much has been happening.  Recently all I seem to be doing is either entertaining Theo or cooking and cleaning.  I guess that’s the deal of a SAHM.  I know this sounds a bit delayed and perhaps ungrateful, but I think I’m finally getting into the swing of being a SAHM and can say that I actually love it.  It’s taken me 5 months to get there but I’m here.  I love that I get to take care of my family, watch Theo develop and can be flexible in order to take care of my family’s needs.  There are days where I  feel like I have nothing left to give and Theo has challenged me to my limit but that’s life.  So I guess that’s my first Favourite Thing today:

Being a SAHM…


… and the chaos it brings.  This image is nothing compared to the mess that ensued as the morning progressed!



We have eaten a lot of curry, or so it seems, recently.  This one is Down-Home Curry with kidney beans instead of tofu, from Isa Does It.


Ok, so I haven’t started knitting yet.  But I’m seriously considering it.  It would be the perfect thing to do in the evenings since I don’t have the concentration to read a book.  And it would be far more productive than just watching TV or surfing the net.  If anyone has any tips or pointers in the right direction that would be great!



And fruit in general, and in any form.  Seasonal fruit is the best.  I want some melon after just looking at this image.

My favourite blog of the week,

Screen Shot 2014-07-31 at 19.15.26

I’m probs a bit slow to catch on to this blog; Cake Maker to the Stars is a fun, crafty, vegan blog with lots of inspiring recipes.

What are your favourite things this Thursday?

Hope you’re having a great week <3

Snack Bars for Theo

Another Monday, another recipe.


Hope you guys had a great weekend and that your week is starting off well?  The end of last week through til Saturday afternoon felt especially long here; the husband was away from Thursday so I was flying solo with the toddler.  How do single parents do it?  Or parents where one of them is away a lot?  Goodness, I was so wiped out by the time Tom came home on Saturday afternoon.  In fact, I think I’m still recovering.

Luckily, I have some snack bars on hand to keep my energy levels up.  Today’s recipe is for everything-free, toddler-friendly Snack Bars…for Theo.  Inventive name, right? I figured I can keep the “… for Theo” titles going for a few more recipes until it gets reaaallly old, yes?  Btw, I thought I may as well make Mondays recipe days here on the blog.  So keep your eyes open for this unusual (for me) regular occurrence.

I mentioned a couple of weeks back that I’ve been trying to get the right recipe for snack bars that are sugar-free and nut-free and super easy for Theo. I’ve finally adapted one that both Theo and I are happy with. The wonderful Sayward from Bonzai Aphrodite provided the basic recipe and I just tweeked it ever so slightly.  They’re not the prettiest looking things, but who am I to judge?  I love how raw they look (and are).

Snack Bars for Theo (makes 15)

Vegan, raw, nut-free, sugar-free, gluten-free


1 1/4 cups sunflower seeds
1/2 cup pitted dates
1/2 cup dried apricots
1 cup raisins
1 tsp vanilla essence


There are 2 methods you can use, both of which are as easy as they come.  The one you use all depends on how young your toddler is, and how confident you are with their chewing skills.

EITHER Place sunflower seeds in food processor and process until finely ground.  Add the rest of the ingredients and process until the mixture holds together and becomes ball-like.

OR Place all ingredients into the food processor and keep it running until everything is ground together and the mixture becomes ball-like.

Then continue as follows.

Press out the mixture into a baking tray, using the back of a damp dessertspoon, until evenly spread.


Refridgerate for a few hours until firm.  Once ready remove from the tray by lifting the lining out.  Cut into 15 (give or take) slices and store in the fridge until ready to eat.


In case you’re wondering, the snack bars in the image at the top of the post are made using pumpkin seeds, dates, and raisins hence their darker appearance.

Happy Monday! x