First post of 2017…and my first post as a Mommy! I couldn’t be more excited to share the news with you and start this new year as a family of 3. Something tells me that it’s going to be an amazing year — yes, one full of sleepless nights, but surely the most exciting one yet. I gave birth to our beautiful Gabriel on December 18 at 12:54pm after 10 hours of labor on a cold Sunday morning. He decided to arrive fashionably late (3 days after my due date), but just in time to light his first Hanukkah candles with us. I’ll never forget the moment they put him on me and when he first gazed into my eyes. Gabriel filled up a space in our hearts that we didn’t even know existed. It was love at first sight and I’ve never felt more complete in my life. I can’t believe he’s already 3 weeks old and time is truly passing by too quickly…
Dearest readers, I have not forgotten about you, I promise. I know I haven’t been posting regularly, but I’ve been busy cooking freezer-friendly meals to heat up when the baby arrives, most of which I’ve also been photographing to publish on the blog. So now I have plenty of recipes to share with you for the next couple of weeks…and many blog posts to write and schedule for the first couple of weeks with our baby at home. I’m due any day now, and Savormania will keep me busy while we impatiently wait for our baby to be born. He seems in no hurry and so happy kicking around in my belly. Although I can’t wait to meet him, hug him and never let him go, I think I’m really going to miss feeling his little kicks and hiccups in my belly.
Sweet breakfast breads made with vegetables are really not a European thing…however, carrot, zucchini or pumpkin make yummy brunch cakes and should be used more often! From all the healthy breakfast breads I’ve made, this one has got to be one of my favorites. It’s nutritious, moist, naturally sweetened without being overly sweet, spiced with cinnamon and nutmeg and is just so delicious when toasted and topped with nut butter.
Sundays rhyme with pancakes. Okay, not really, but you get what I mean; there’s nothing like the smell of homemade pancakes filling up your kitchen on a Sunday morning. Although I have to admit that it’s hard to beat Aunt Jemima’s Original Pancake Mix, homemade pancake batter can be just as good and so much healthier by using nutritious ingredients, like fruits and oats instead of sugar and flour. Trust me and give these a try!
Whenever I’m craving cheesy pasta but want something lighter, I make a vegetable gratin. Less caloric (because there’s no pasta) but cheesy and full of flavor nonetheless, vegetable gratins make great lunches with a light salad or can also be served as a side dish for dinner. I stumbled upon a roasted eggplant gratin while browsing through Yotam Ottolenghi‘s website looking for something to cook with eggplants, and as usual, I fell in love with his recipe. I slightly adapted it according to my likings, but the bulk of it remains the same — roasted eggplants layered with an arugula pesto, fresh sliced tomatoes and mozzarella cheese. It’s delicious and so easy to make!
I can’t believe how quickly 2016 is passing by. It feels like yesterday that I was preparing our first Rosh Hashanah (Jewish New Year) dinner at home, cooking up a storm including this unbelievable roasted chicken dish and this apple crumble pie among tons of other things. It’s time to welcome the Jewish New Year once again, and although we won’t be hosting one of the celebratory dinners in our home this time, I still decided to bake something sweet with apples to enjoy for breakfast during the holidays with a warm cup of coffee or tea.