Two exciting announcements!

You may have noticed that things have been quiet around here. Maybe record-setting quiet? Either way, I think I have some ‘splanin to do!

In my last post I mentioned that we’ve been busy as bees behind the scenes building something really special. If you subscribe to our newsletter, you were the first to find out that we’re getting ready to launch the gorgeous Oh She Glows recipe app! The dream we’ve had in the works for years and years is finally happening and I can’t wait to share it with you guys. Keep your eyes peeled for our official launch in the very near future!

What I haven’t shared yet is that I’ve been creating something else, too. As grueling as the app work has been, this work has been even more exciting, exhausting, and life-changing. I’ve been lying awake for hours at night thinking about it. During the day, my thoughts are filled with vinegar-soaked cucumbers (seriously), these fruit chews, and 8:30 pm bedtimes.

Any guesses?

You got it: we’re expecting our second baby this September! That’s right…a second cookbook and a second baby will be dropping (well, hopefully not literally!) in September 2016. Our timing is impeccable, I know. But, joking aside, we always hoped to have our children close in age so we’re very grateful about the spacing; my due date is roughly two years since we brought Adriana home from the hospital. We can’t wait to meet this lil guy or gal!

My main worry right now, aside from the well-being of our little ones and state of this world, is how we’re going to take care of a two-year-old and a newborn. I’m expecting a loss of sanity for the first several months…or decades?! There will be an adjustment period for sure (especially when you add these lovely toddler temper tantrums into the mix), but if Adriana treats her sibling anything like she treats her favourite “baby” doll (lots of doting and kisses), I think it will all work out in the end! We just need to teach her that eye poking and head dropping probably aren’t the best approaches with an actual newborn. Baby steps, people.

I spent the first few months of 2016 revamping and shooting a ton of fan-favourite recipes and photos for our new recipe app. It was an intense few months when I didn’t want to be anywhere near food, but I also enjoyed being distracted with a totally new project! It kept me going. When I wasn’t immersed in the app project (and cookbook editing), I was collapsed on the couch and often feeling down and out (the first trimester blues hit me with both pregnancies, unfortunately). So while things have been quiet on the blog, they certainly haven’t been behind the scenes. Plus, I didn’t think you needed a recipe for salt and vinegar chips, popcorn, dill pickles, mustard-covered veggies (ew), cereal, nut butter and jam toast, or how to convince your husband to pick up a container of vegan caramel chocolate chunk ice cream during a cold snap. (…Or do you?!) Because that’s basically what I lived off of for a month or two. Oh, there was also that day when I decided to drink all the juice from my Bubbies Sauerkraut jar. I didn’t want to eat the actual sauerkraut, just drink the juice. I’m pretty sure Eric was ready to commit me!!! I haven’t touched sauerkraut since. Actually, I think I’ve been banned from buying it in North America.

Now that I’m in the second trimester, I’m slowly getting my mojo back (case in point: I changed out of my sweats for the photo above). Workouts have returned to my life on a regular basis which feels like a damn miracle, and the nausea is starting to fade a bit. The good news is that the app is almost finished, my second cookbook will be heading to the printers shortly, and I’m ready to get back into the swing of things—well, maybe after a much-needed break first.

Of course, I also have some delicious food to share with you soon. Eric strongly discouraged the dill pickle soup recipe I was dreaming up, so with some serious restraint, I moved on to Plan B. This post is already much too wordy, so I’m going to have to share the recipe in a separate post. Stay tuned for the recipe!!! It’s a great one, and I promise it’s worth the wait.