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.
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.