Healthy and nourishing, this one pot miso noodle soup is packed full of vegetables and easy to make on a weeknight.
Oh, don’t mind me.
Just reviving my body back to life after experiencing the SHOCK of an eighteen degree walk to school this morning following a week of what can basically be described as swimsuit weather (aka 55+ degrees).
A bowl of miso noodle soup is just the thing to defrost the blood in our veins and fill us up with soul warming, nourishing comfort.
What a weekend! It’s like someone took all of February’s main events and jammed them into 48 hours AS IF OUR SOULS COULD HANDLE IT after the past two years. Honestly I’m not great at celebrating either the Superbowl OR Valentine’s Day but I did make a pretty awesome bundt cake for breakfast so I’m calling it good.
Here’s what we’re cooking this week!
Happy eating!
A dark chocolate ganache bundt cake with a rich chocolate cake that gets smothered in creamy dark chocolate ganache.
Chocolate on chocolate on chocolate!
If you want to know the key to my daughter’s heart it is basically that. The kid has been refusing all desserts that don’t involve one of the above ingredients and it is almost making me lose my mind.
I say almost because, YES I am a vanilla and lemon and fruit and caramel dessert lover, but I will also not say no to a chocolate dessert. I’m not a monster.
A cheesy pesto baked gnocchi filled with roasted butternut squash, baby kale, and topped with crispy parmesan breadcrumbs.
If you love melty cheese and gnocchi pillows smothered in creamy pesto then you have come to the right place!
Add in a bunch of seasonal veggies and the fact that this is made entirely in ONE PAN and you basically have my dream of a weeknight meal. There are crispy parmesan breadcrumbs too for texture and all around excellence. Just so darn good and everything I love in a pasta dish.
Anyone else just feel like a huge weight has been lifted now that it’s FEBRUARY. There’s something about January that feels unending but Feb is a nice, neat 28 days, PLUS it’s my birthday month, PLUS it’s basically the gateway to spring.
Of course, it also means I’m one month closer to having to push a baby out of my body. So there’s that.
We are in full on baby mode over here and by that I mean we finally purchased some basics like diapers and bottles and a car seat. Still in denial that this is even happening, but time appears to be marching on regardless. It has a tendency to do that.
Here’s what we’re cooking this week!
Happy eating!
Super soft and fluffy cardamom cinnamon rolls topped with a sweet and tangy buttermilk glaze – the perfect weekend or special occasion breakfast!
A cold winter weekend without cinnamon rolls is like, well, a really not ideal life situation.
Add a foot of snow into the mix?
You are looking at a borderline CATASTROPHE.
Welcome to Eats Well With Others, where we take a vegetable-and-cupcake laden approach to life (always with a bit of laughter on the side)!
