I can’t tell if it’s just because I barely saw her for two weeks, but I feel like Remy has grown up SO much in the past few days. Like, she does puzzles by herself, says basically everything (but still mostly NO), knows the names of all of the character’s on Sesame Street, and somehow got all of her molars overnight without telling me.

You guys. I think I might have a toddler.

Hold me.

I know you all told me that time would fly, but it’s hard to believe when you’re in the throes of newborn-ness and it feels like the days never end and the nights go on forever. But you were right. As always.

Speaking of time flying, I’m also in complete denial that it’s the last week of September. Wasn’t it just June?! I can’t comprehend.

There’s also finally a chill in the air over here in the northeast, so it at least feels appropriate to eat all the cozy comfort food we kind of already were eating. Hope you enjoy this week’s healthy vegetarian meal plan, which is full of fall food inspiration. Happy eating!

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Layers of roasted eggplant and succulent garlic bechamel make this creamy lasagna a truly indulgent dinner.
Roasted Eggplant Lasagna with Garlic Bechamel

In case you were under the (understandable) misconception that either (a) marrying me or (b) having Remy were the best moments in the.boy’s life.

NOPE.

Apparently we were all fooled.

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Weeknight cooking doesn’t get easier than this recipe for sheet pan brown sugar salmon! You start by roasting your favorite fall veggies and then add the salmon onto the baking pan in the last minute of cooking. So simple!
Sheet Pan Brown Sugar Salmon with Roasted Butternut Squash and Brussels Sprouts

Are you marveling at my self control right now?

I made it FOUR WHOLE DAYS into fall before going all roasted vegetable/butternut/pumpkin obsession on you.

That might be a personal best.

We just won’t talk about the fact that I made this in, like, July or something.

SHHHH.

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Hellooooooooo from night float!!!!!

I literally just ate 480 calories in plantain chips and I’m not even sorry about it. And how is YOUR Saturday going?

Personally, I’m counting down the hours until the weekend is over so that I can resync my Circadian rhythms with the rest of the diurnal population. It’s going to feel so good.

This week’s meal plan tastes a lot like fall, but still with some hints of summer mixed in. Hope you enjoy it!

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This creamy smoked salmon, goat cheese, corn, and potato chowder is perfect for easing us through the transition from summer to fall food. It is filled with rich comfort food flavors while still really celebrating the sweetness of summer corn.
Creamy Smoked Salmon, Goat Cheese, Corn, and Potato Chowder

Ohhhhhhhhhhh and we have entered the “NO” phase of parenting.

It’s so joyous. Every minute.

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