Luke Levi Jackson
10lbs 4oz   22in
If you know/follow me on Facebook, than you’ve long seen this introduction, and know that we’ve been pretty busy over here. 
And, I know… I know… It’s been a very long time since I’ve blogged. Were you starting to think I’d given up on the blog altogether? 
I have to admit – the thought did cross my mind about just giving it up. As much as I love this blog, I’ve said so many times before that it’s only for the enjoyment of doing it, and if it’s too much or too stressful to post, than I will never post just to post. So, that is the reason I have not done anything for the blog in almost 5 months. 
As you can imagine, I’ve kind of had my hands full! 🙂 This little guy has been keeping me busy and giving me a run for my money! Don’t get me wrong, I LOVE this little munch, but motherhood has been a totally different journey than anything I’ve ever expected. 
I’m not sure that really anyone can know what to expect. As much as you think you do, as much as you absolutely plan for the lack of sleep, crying, and overwhelming feeling of being worried 100% of the time, there really is nothing that can prepare you for what it’s like. It probably doesn’t help that our little baby has given us a challenge from the beginning! 🙂 
He was 11 days overdue, so from the start, he has wanted to do things in his own timing. About 12 hours after birth, we realized that he was having difficulty breathing, so we spent an incredibly scary 5 days in the NICU. 
We are so enjoying having Luke into our lives. He has such personality (as you can see in these pictures). He loves to laugh (and hates to sleep! :)), enjoys discovering new things… has already figured out how to roll over and get his feet into his mouth, and just enjoys life! We are so blessed by him, and cannot believe he’s already four months old! 
Once we came home, about 2 weeks after his birth, we started to have major issues with eating. This is really still quite an issue for us. Luke does not like to eat. We’ve tried the gamut of solutions to try to figure out what is going on – I’ve tried no dairy, thought it was reflux, tried adjusting his schedule, tried bottle feeding only, tried nursing only, tried every position imaginable for nursing, saw a lactation consultant, tried probiotics… unfortunately, nothing seems to be working. Hopefully, one day soon we’ll figure out what is going on. He certainly did not inherit his lack of desire to eat gene from me! 🙂 
During this time, I eliminated dairy from my diet for a little over 2 months to see if that was causing the issue and rule out a lactose intolerance. Of course, my sweet tooth was having a hay day with that one. So I had to find something I could eat that satisfied my sweet tooth while not adding any lactose. (P.S. FYI oreo cookies are dairy free!!!)
This recipe calls for coconut oil instead of butter and you can hardly tell there is butter missing. Coconut oil is great for hair/skin as well, and you can find it at Target. It’s really creamy and great. My favorite thing to do with it by far is to mix in a little bit of sugar with a spoonful of it and use it as an all natural lip scrub! 
You’ll have to give these cookies a try – they are really packed full of flavor and the consistency is great! 
Toasted Coconut Oatmeal Cookies (Adapted from Two Peas & Their Pod)
2 3/4 cups Gold Medal all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup granulated sugar
1 cup brown sugar
2 large eggs
1 cup coconut oil (measured solid), melted and slightly cooled
2 teaspoons vanilla extract
1 cup shredded, sweetened coconut, lightly toasted for approximately 3-4 min in oven
1 cup quick oats

1. Preheat the oven to 350 and prepare a cookie sheet with a silpat or parchment paper. 

2. In a large bowl, prepare dry ingredients by mixing together flour, baking soda, baking powder, and salt. 


3. Using a stand mixer or hand mixer mix together the sugar, coconut oil, eggs, and vanilla until creamed together and fluffy. Slowly mix in the dry ingredients until fully incorporated. Stir in oatmeal and toasted coconut flakes. 


4. Drop by rounded spoonfuls onto the prepared cookie sheet and press cookie down slightly with the back of the spoon in the center. Bake for 10-12 minutes or until cookies are very lightly browned and set. Allow them to cool slightly before transferring to a wire cooling rack and cooling completely. 

Hello, I'm Rebekah! Wife to a creative guy and mom to one incredibly cute little man. I love to read (novels), run (especially races), drink lots of coffee (sweet and creamy please), and enjoy beautiful community with good conversation around a table (with delicious food). This space is all about meshing real life, good food, and beautiful pictures - of food of course.
    Liz Gomez

    Cute pictures of the baby! Congrats

    May 29th, 2013 20:31

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