Two years ago today I gave birth to my little angel. It was one of the hardest days of my life.
I still think of her.
I still see the space where she should have been.
I still dream of her little face, of her delicate, fragile and perfect body only to wake and feel her drift away despite my heart clinging on.
And while I wouldn’t wish that pain on anyone, I am acutely aware that if I had her I wouldn’t have my precious little Juliet.
I wouldn’t have the baby girl who traps me with her kisses, who lives on my hip and wants for nothing more. The little girl who shares my juices and bliss balls and smiles every time. The little girl whose face lights up whenever her eyes catch mine.
I’ll never stop missing my angel and my heart will always hurt when I reflect on the day she was born.
But with time I have learnt to give thanks for the gifts I was given in the short time we shared.
With time my wounds have healed following the birth of my rainbow baby, the scars remain but the rawness has subsided.
Happy Birthday my forever baby. Thank you for the time we shared and the gifts you gave. Xx
If you would like to read about the birth of my angel baby you can do so here.
4 Ingredient Chocolate and Peanut Butter Cheesecakes
- 250 grams full fat cream cheese, roughly chopped
- 5 tablespoons peanut butter
- 4 tablespoons honey*
- 200 grams 85% dark chocolate, melted
- Place the ingredients into your processor and blend until the mixture is smooth and well combined. Spoon the mixture evenly into the holes of a silicon, mini muffin tray. I made 12. Press the mixture down and level the tops. Place the mixture into the freezer for three or more hours to set.
- Remove the cheesecakes from the freezer and use two forks to dip them into the melted chocolate. Once dipped sit them onto a flat tray or plate lined with baking paper and place them in the fridge to set.
- Serve. Eat. Enjoy!
*you can use rice malt syrup if you prefer.