A simple sauce made from sweet cherry tomatoes makes this garlicky fettuccine with tomatoes, white beans, and mascarpone a summer favorite.
It’s a good thing you guys are pasta fiends like I am, otherwise I highly suspect you’d be rioting.
Not only have I barely posted in the past few weeks, but it’s been all carbs. All the time.
It’s like I don’t even know who I am anymore.
Is anyone else in denial that it’s going to be AUGUST in two days?!
Or that I have a 3 MONTH OLD?!
How has this happened. I have no words.
This tortellini salad with fresh basil dressing is made for a picnic! Tossed with asparagus, cherry tomatoes, and chickpeas it is fresh flavored and perfect for summer eating.
It’s good to have goals in life, or at least that’s what Remy’s pediatrician told me when he asked if I was giving her vitamin D drops and I looked at him like he had six heads.
You guys, I have a total outdoor baby on my hands.
She will go from totally inconsolable to utterly transfixed the second we leave the apartment.
I swear, it’s magic. But also kind of terrible because it has been humid TO THE MAX and I don’t love the idea of keeping her out in this weather for hours and hours.
I’m hoping we get a little bit of a breather next week so that the nanny (yes! we found one!) can take her out, but also because all of this week’s meal plan recipes require you to turn on your stove or oven….total buzzkill, I know, but they’re totally worth it AND they are totally fast so you won’t have to heat up your kitchen for that long.
Let’s get to it!
Shakshouka goes green in this brunch favorite that is made with a tomatillo-based sauce and summer veggies.
On the (ever growing) list of things that surprised me the most about being pregnant and (now) breastfeeding is that no one has ever, NOT ONCE, asked me about my diet.
No one knew that I’m a vegetarian.
No one lectured me on getting enough protein.
No one worried about my iron levels (which are, shockingly, totally fine).
No one (except for my mother – surprise surprise) tried to convince me that being pregnant and not eating a single hamburger was sacrilegious.
And you know what?
Guys, this whole LIFE thing has really gotten in the way of bringing you new recipes. And I’m SORRY SORRY SORRY!!
This week is going to be the week that things get back in order.
Really. I swear.
We had a lot of sort of drama going on, which is kind of the opposite of what you ever want to happen with a newborn. Basically, our nanny quit on her first day of work. I’m not sure whether that reflects poorly on me or on her (hint: it was her, I’m pretty much the nicest boss EVER), but it happened. For real.
Luckily, my mother-in-law has been able to stay with us for the past few weeks while we find/hire/get used to a new nanny but this whole process has seriously prolonged us getting into a back-to-work routine, which has in turn prolonged me getting into a back-to-blogging routine. Luckily, my child seems to be a lot more flexible than I am because she has been her usual happy-going(-ish) self through it all and even decided to do her first belly-to-back roll yesterday!
She also finally got the hang of taking a bottle last week. On the one hand, I’m flattered that she thinks that my boobs are the ULTIMATE in terms of food sources, but on the other hand I’m glad she finally realized that breast milk tastes the same even when it’s in a bottle because it means I can get some work done without having to worry that she’s at home going on a hunger strike while I’m not there.
And with that, I bring you this week’s meal plan! And get excited for some actual new recipes this week. It’s gonna happen. That’s a promise.
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)!
