Yep, a major milestone was achieved in the G house yesterday: baby's 1st ponytail!
Jaqsy's hair has gotten so long, and it's always hanging in her face since she won't keep her clippies in, so I decided to pull it into a little pony! Surprisingly, she kept it in all day!
She looks a little too old with her hair like this, but it made me giggle every time I looked at her. My little pebbles baby...so precious!!
Switching gears here, but I had to share this delicious meal with y'all! We're pretty healthy eaters (most of the time) over here, but sometimes I find myself getting bored with the same ol', same ol'. I've been trying to get creative lately, and this one was a winner!
Honey Mustard Salmon:
Saute 2 salmon fillets in coconut oil over medium heat for about 5-7 minutes on each side. At the end of cooking, add 1 T each of honey & whole grain mustard. Combine and let it caramelize over the salmon.
Chop up carrots, sweet potatoes, & brussel sprouts & season with olive oil, salt & pepper. Spread out on a lined cookie sheet & roast for 30 minutes at 400 degrees.
Cook brown rice according to package directions, but sub coconut milk for water. For extra coconut flavor, add a couple teaspoons of coconut oil.
I think I could eat this every night! It was tasty!