Creamy mac n cheese was one of my favorite meals as a kid, but now that I’m all grown up, I’m so much more careful about being healthy and nourishing my body with the best foods. I have to admit that I do cave into my cravings sometimes — as you can see by the amount of dessert recipes on the blog — and I do make creamy cheesy pasta bakes from time to time, but when I’m dying for pasta but want it to be nourishing, I make a lighter version instead.
I can’t believe that Summer is coming to an end and that we’re almost in September. Time has flown by so quickly this year; it feels like yesterday that I announced my pregnancy on the blog and now I’m already in my sixth month! Pregnancy has been such an amazing adventure so far and I’m still in awe about how beautiful and perfect nature is. The third trimester is around the corner and I couldn’t be more excited for it to be Winter — for the first time ever.
We had both of our families over for dinner last Friday night and I was craving chicken. I hadn’t made roasted chicken in a while — not since I made this version with artichokes and sun-dried tomatoes — so I wanted to try something new that would make everyone happy. Tons of ideas came to my mind, but when I asked Jon what type of roasted chicken he would like, he said: “with potatoes.” That sounded too common and nothing special, but I decided to give it a try anyways. The result was anything but common — the potatoes were golden and crispy on the outside, yet soft and so full of flavor on the inside. The chicken was moist, tender and juicy. The combination of both was just unbelievable. And guess what, the recipe couldn’t be easier!
Vegetables have always been a huge part of my diet. Not a day goes by without vegetables in my kitchen, and even those days when we come back from holidays to an empty fridge, I still have bags of frozen veggies in the freezer to cook with. Being pregnant, it is even more important to nourish my body and my baby with an array of vitamins, and one of the healthiest and most delicious ways to do so is by increasing one’s intake of fruits and vegetables.
I never really liked sweet potatoes — until the day I tried them with tahini. From that day on, I’ve totally fallen in love with their softness and sweetness, swapping regular potatoes for them as often as I can. I now not only love them with tahini, but also in soups, mashes, roasted dishes and veggie burgers, such as these sweet potato and lentil burgers that I can’t get enough of.
We just came back from a couple of days in sunny South of France, where we attended the wedding of very close friends. It was so much fun being reunited with all of our friends for such a beautiful occasion in a gorgeous setting like Cannes. But all good things come to an end and now we’re back home in Geneva, relaxed and full of energy. Now that I’m back in my kitchen I’ve been busy cooking all sorts of pregnancy-friendly meals that pack a bunch of nutrients while being full of flavor.