by christine victoria alexander

Wednesday, May 15, 2019


Life with three is wild! Not afraid to say we are still trying to get the hang of it. There are some really great days when everything just kind of clicks and then there are days when nothing is working and I feel like I'm about to lose my marbles! I know it's just all new right now and pretty soon we'll find our rhythm.

My camera roll is filling up fast - I CANNOT stop taking pictures of Madeline and try to get pictures and movies of the big girls interacting with her too so I can remember how sweet and gentle they are with her. These are pictures from my phone from the last week or two that make me so happy! And at the bottom of the post I'm sharing the coconut cookies we can't stop making! I make them about twice a week and they're always gone in a day or two. The girls love them and I feel really good about the ingredients so sometimes they have them for breakfast =)

Hope you're having a great week!

adapted from be healthy 

7 pitted Medjool dates (the soft squishy kind)
1 c. rolled oats 
2 c. gluten free flour (I used almond flour)
1/2 c. shredded coconut
1/2 t. cinnamon
1/4 c. coconut oil 
1/2 c. maple syrup

Preheat oven to 375. 
Soak dates in 1 cup of hot water for 10 minutes. Discard soaking water and mash dates into a paste using your hands or a fork. 
Combine oats, flour, coconut, and cinnamon in a bowl. Add oil, date paste, and syrup. Mix until all ingredients are moist. 
Form balls and place on a parchment lined cookie sheet. Press cookies lightly so they don't roll. Bake for 10 minutes. Flip cookies (I like to give them a whack with the back of a spatula at this point so they're a little flatter) and bake for 10 more minutes. 

Try not to eat them all. So good with ice cream! 

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  1. Love keeping up with your posts and pictures Christine!

  2. Christine, thank you so much for sharing! So sweet!!! They are so blessed to have you for their mom!!! Looks like a yummy recipe too!


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