I really love to cook. This is not news to most of you. Pottering around in the kitchen on my own calms me. (On my own under the watchful gaze of the fuzzy loves that is.) I hope Bubba grows to love cooking as much as I do.

It’s not just the preparation I love. It’s knowing that all of the good – mostly organic – ingredients I cook with are helping to grow and keep my three gorgeous loves healthy and strong.

Yesterday I cooked some food for Bubba to get her through the next few days. Our visit to the doctor for her 12 month check up showed that her growth has slowed. Her height is at the bottom of the chart for her age, and her weight has fallen off the bottom of the chart. While she is in proportion (perfectly, if you ask me!), she’s just a bit too little. The advice? Add lots more good fats to her diet: avocado, olive oil, cheese, butter, yoghurt. Lucky girl! Mumma thinks she might like that diet too – with a little red wine added in for the mumma version.

Once I was done cooking for her, I decided to make a batch of wheat free cinnamon and mint cookies for the fuzzy loves. A big thanks to the lovely Deanna for this recipe – I added a little more water to my version, but the weather was really humid in Sydney yesterday so that probably had something to do with it! (I also noticed after I looked at this link again – are we wearing the same shade of nail polish D?)

The proof, as they say, is in the pudding. The pictures below help tell the story.

Bella always follows me into the kitchen. I think her mantra is ‘you just never know when mumma is going to want to share whatever she’s getting’. Beary is usually a little less enthusiastic, but since I made these cookies, I haven’t had a solitary trip to the kitchen.

Seems I’ll be making them again!