Hey all, I had a busy weekend of family events with my hubby..here we are to the left. Week 13 went pretty good last week, nothing too exciting. I must have had a little increase in hormones because I started crying at the end of this Taylor Swift video, "Mine". Watch below... I think it was because of the babies and kids at the end, I don't know but something had me crying...happy tears of course! B got quite a kick out of it because I showed him the video the next day and I cried agian! Update to this, it's been about a week since this happened, but I just showed this video to mom so she could see what made me cry before, not thinking that I would cry again, but I started crying again! What!!!???? Oh the joys of being pregnant! ( :
So, I haven't been craving very many sweets lately, but my main craving seems to be creamy foods. So, here's one of my favorite creamy food recipes..."Creamy Sweet Potato Pasta". The original recipe is from an awesome cookbook called Vegan Yum Yum. The original recipe was called, "Creamy Sweet Potato Bake" and here's my variation of the recipe. Creamy Sweet Potato Pasta Recipe
1. ) Chop 2-3 medium sweet potatoes into bite-size pieces2. Add the sweet potatoes to boiling water and boil for about 10 m
inutes until somewhat soft.3. While sweet potatoes are baking, make the vegan alfredo cheese! I can't post the full recipe for the cheese, because I don't want to break the author's copyright...but here is another one of the author's vegan cheese recipes called, "Hurry Up Alfredo". These two recipes are nearly identical, except for the sweet potato pasta, I 
do not add garlic. Here's what's pictured in the ingredients below: ground mustard, tahini, cashews, Earth Balance soy-free vegan butter, Rice Dream rice milk, nutritional yeast, lemon juice, Braggs liquid aminos, and nutmeg.
do not add garlic. Here's what's pictured in the ingredients below: ground mustard, tahini, cashews, Earth Balance soy-free vegan butter, Rice Dream rice milk, nutritional yeast, lemon juice, Braggs liquid aminos, and nutmeg. 4. Next, blend all the ingredients in a blender until smooth. Be prepared for this cheese to be runny, it's not a thick cheese, but instead more of a cheese "sauce". If you want it thicker, you could 
probably add less rice milk, but I kind of like it thinner.
probably add less rice milk, but I kind of like it thinner.5. Next, add about 1/2 a package of noodles to the sweet potatoes that hav
e been boiling. I use Tinkyada gluten-free rice pasta...Fusilli noodles are my fav!
e been boiling. I use Tinkyada gluten-free rice pasta...Fusilli noodles are my fav!6. When the noodles are done and to your liking, strain them in the sink.
Now add them back to the pot and put it on a low setting.7. Last, add the yummy vegan alfredo cheese from the blender into the pasta and sweet potatoes and stir!
8. Now serve the pasta into bowls and enjoy the yummy, cheesy, creamy goodness! 
Hope you all like this recipe, I know it's one of my personal favorites, but I'm a pasta and sweet potato fan, so when you put those together...it's one good combo!
I'll try to get back on my posting schedule this week with some fun nursery decorating updates to tell you about on Sunday!