Special occasion spinach, artichoke, and brie omelets that are perfect for any meal of the day!
Last one into the pool of melted brie’s a rotten egg!
Pun so, so very intended. I just couldn’t help myself.
No rotten eggs allowed here though, just fluffed up omelet-style eggs that are basically a vehicle for eating the most glorious omelet filling known to man.
One more week down!
This has been the week of feeling the most insane baby kicks. Like, my whole stomach is rocking from side-to-side kicks. And we’re only at 26/27 weeks! I’m scared to see what 32+ week kicks look and feel like because this…is a lot.
Otherwise, we don’t have a ton going on. Looking forward to a three day weekend and barely leaving the house since it is supposed to be freezing!
Here’s what we’re cooking this week:
Happy eating!
Wednesday night (or any night) dark chocolate brownies that come together in minutes and will pull you out of a midweek slump with their rich chocolate flavor.
We’re only two weeks in, but I can say with a hundred percent certainty that what this year calls for is BROWNIES, and lots of them.
Middle of the week, one bowl, gooey, thrown together in the time in takes your significant other to read your child a bedtime story (and best eaten after she’s gone to sleep) dark chocolate brownies.
Who’s in?
Shawarma spiced Beyond Beef meatball pita bowls are filled with fresh Mediterranean flavors including a tomato-cucumber salsa and creamy tahini sauce.
Yes, I’m as shocked as you are to find myself sharing a recipe for Beyond Beef meatballs, but here we are!
For years now, my husband has been trying to get me to make some of his favorite childhood meals using meat substitutes in place of actual meat. His dream is actually to serve them to his family without telling them to see if they’ll notice the difference (he…has a weird sense of humor). So far I’ve resisted because (a) the flavor/texture of meat actually really grosses me out and (b) I just don’t like cooking with such intensely processed ingredients.
Enter: pregnancy and a solid 24 hours where I thought I might be diagnosed with gestational diabetes (spoiler alert: I wasn’t), leading me to purchase all of the high protein/low carb vegetarian options out there, which (as you may have guessed) included a package of Beyond Beef.
The rest, as they say, is history.
Keeping January delicious, one meal plan at a time!
Because really if we don’t have good food, then what do we even have at this point? (No, seriously. I’m asking.)
I’m feeling a little bit more energetic this week. Maybe it’s the new year, maybe it’s the doctor-prescribed iron supplements…who knows. All I can say is that I have plans to bake a pie, finish my first book of the new year, do a 100-piece solar system puzzle with Remy, and make enchiladas! It’s going to be good.
Here’s what we’re cooking this week:
Happy eating!
An easy skillet roasted red pepper pasta bake topped with crispy breadcrumbs and creamy pockets of mozzarella cheese.
This is the story of how I swore I would *never* become dependent on jarred pasta sauce for dinner then had a kid and got pregnant and have no energy and now my child says it’s her favorite meal in the world that I “make”.
Motherhood (and pregnancy) is humbling you guys. That’s the long and short of it.
Also – there are some impressively good jars of pasta sauce out there. We are far past the days of sugary Ragu and Prego (<– completely blame these two for my former jar sauce hatred). Now there’s Rao’s, Cucina Antica, Delallo, and even certain of the Whole Foods 365 brand are pretty darn good (specifically, the Tomato Mascarpone Pasta Sauce). I keep at least one jar of one of these on hand at all times for dinner emergencies and it has been life saving.
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)!
