It’s that time again! My sweet Faith is off to school for the first day of her Senior year. Met with a slew of emotions, I started my day by making a quick plate of avocado toast and fresh strawberries. After loading up her breakfast tray, the dogs and I headed up for our usual good morning hello. This procession of love began on Faith’s first day of kindergarten and will continue until her last day in our home. Time goes by without so much as a whisper of truth. Watching her wings grow right before my eyes has not prepared me for letting go. Although the subtle knock of dorm life will soon appear, until then I will continue to approach each day with gratitude for a daughter who has brought so much laughter, love and complete joy to my life.
Get ready school year…here we come!
This post is dedicated to all mommies who face that 5:30 a.m. call to duty during the months of August through June. Our vegan and gluten-free, Back to School Banana Breakfast Muffins are the answer to any busy mom’s prayers. Made to order or ready to freeze, these babies will see you through the rocky first week of school. I hope you enjoy our idea of breakfast as much as the Kelly crew.
xoxo,
Kris
Ingredient List:
- Bob’s Red Mill: Teff flour and tapioca flour:
- GF Harvest: Certified gluten-free, organic oats. (I grind the oats in my coffee grinder to create flour)
- Big Tree Farms: Coconut Palm Sugar
- Eden Foods: Aquafaba (liquid from canned chickpeas)
