Happy New Year! So much has been happening in the past couple of months that I forgot about my little Birdwell blog! I've had many things I've wanted to write about, but where was the time?!? So here I am, propped up on the couch with a sleeping baby on my chest, making my first mobile app entry!
William is growing like a weed...well, more like a melon! Our little Munchkin is now our sweet little Butterball. He went on his first airplane ride (I'll share this story soon, but the pics from it are on the laptop), had a great first Christmas, and watched the ball drop in his dreams (he was out like a light before 9 that night).
So, as he sleeps on my chest, I am going to share a super simple, dairy-free, wheat-free, gluten-free recipe that I've enjoyed since I was a little girl. About 2 weeks ago, my body figured out I was no longer pregnant, and all my arthritis and Sjogrens pains returned. It's time to buckle down and get uber-healthy again! Here's what you need:
1 head of cabbage, finely chopped (use as little or as much as you like)
Coconut oil (or other sautéing oil)
1 bag brown rice pasta (or any pasta)
Salt & pepper
Start a pot of water for the pasta and cook according to the package directions. Then heat a medium pan to medium high heat. Add coconut oil so the cabbage won't stick. Add in the chopped cabbage and let it cook until it browns. Add salt and pepper to your liking as it cooks, and stir occasionally. When it's finished cooking (5-6 minutes), set the pan off to the side. When the pasta is finished, drain the water and pour the pasta into a serving bowl. Now toss in your cabbage and Voila! Lunch is ready! It tastes great reheated too.
Writing this post from my iPhone doesn't give me as many editing options as the laptop version does, but it'll do for this entry. I'm leaving you with a few recent pics of my happy 4-month-old bundle of joy! His most recent accomplishments include enjoying tummy time (finally!) and finding his feet! :-)