On May 3rd, Madeline Elizabeth arrived just as the sun was coming up! She is a tiny peanut … with long finger and toes just like her dad!

She already loves her nursery which makes her family very happy

Most days are spent feeding, snuggling and changing the little one. But we have managed to get in a walk almost every day which is nice. She loves being in the Moby and doesn’t seem to mind her car seat(knock on wood).

Many family and friends have been dropping off meals for us which has sure been sweet- from muffins to fruit and unbelievable mac & cheese- it has all been wonderful. For now, we are taking it one day at a time, but I hope to post more in the days/weeks to come.

We decided to celebrate the last day of April with an impromptu bbq. Sarah, Mands and our Tuesday night staple Brita all came over!!!!

On the menu:

• free range beef/turkey burgers with fresh mint and parsley
• quinoa pesto pasta
• lentil and mint salad with sweet potato croutons
• cucumber, tomato and avocado salad
• lime bars

The ladies were all excited to try quinoa pasta and noticed that it didn’t really taste different than regular pasta. When I told them it has 4 grams of protein and fiber per serving they were pretty excited!

Sarah made a delicious cucumber, tomato and avocado salad to share – so simple and fresh!

I couldn’t get mint off the brain yesterday and decided to quickly put this lentil salad together before the burgers went on the grill.

Lentil, Celery & Mint Salad with Sweet Potato Croutons

Ingredients:

• 1 cup of dried lentils
• 3 stalks of celery, diced 
• 1/4 cup of minced mint leaves
• 1 clove of garlic
• 3 tbsp. of fresh lemon juice
• 1 tbsp. of honey mustard
• 1 tbsp. of extra virgin olive oil
• salt and pepper to taste

Sweet Potato Croutons:

• large sweet potato
• 1 tbsp. olive oil
• salt and pepper

Preheat oven to 400F. Cut one large sweet potato into small pieces(crouton size). Drizzle sweet potato pieces with olive oil, salt and pepper. Place in the oven for 15 minutes. Turning over once.  Take out and throw into any salad.

Bring 4 cups of water to a boil and add a pinch of salt and garlic, sliced in half. Add the lentils and simmer for 10-15 minutes until the lentils are at your desired tenderness(I cooked mine for 15 minutes). Drain and rinse. Into a bowl add the celery, lentils, and mint. For the dressing- whisk the fresh lemon juice and honey mustard together. Then, add olive oil. Add salt and pepper to taste. Mix the dressing with the lentil mixture.  Enjoy!

While the dishes were getting cleaned, I made a whipped cream to top our lime bars. This picture really doesn’t do them justice- they were delish!

April showers…. brings May…. flowers and babies!?!

Spring has really shown up here in Boston- with tulips blooming and people out and about on the river… I love it!

On Sunday, Dave and I had our first lunch in the backyard with tuna sandwiches. I had my tuna with sliced apple and sharp cheddar- it was perfect!

Although, I was full after half and decided to the save the other half for lunch the next day!

Last night, we had our first polenta stackers of the season made with homemade arugula/basil pesto, fresh mozzarella, and Maine grown tomatoes, and chicken (marinated in plain Greek yogurt, lemon juice, olive oil, fresh mint and parsley).

Dave was smiling with how delicious this dinner came out on the grill – so cute!

Then tonight, after taking Luna for a walk I started on dinner: chickpea burgers with yogurt sauce and a salad with leftover  tomatoes and mozzarella over greens.

Dave and I gobbled it right up (note: I love that he will eat this for dinner)!

Dave and I decided to make a special treat for Tuesday night dinner – I cant wait to share it with you tomorrow night!

“I know how normal women prepare to go into labor because I’ve read about them on the Internet. They “nest”: scrubbing the baseboards, cleaning out cabinets, and getting the carpets steam-cleaned. They fill their freezers with lasagnas and other easily reheated foods that will sustain a new family during those hectic postpartum days. At the very least, they pack hospital bags and read What to Expect When You’re Expecting.I did none of those things. Sure, there were moments in the final weeks of my pregnancy when I looked around and thought, “We should really unpack that last box from the move” …But instead I went into the kitchen and made brownies.“

Deb Perelman from Smitten Kitchen wrote this article for Martha Stewart magazine in the fall of 2012 and it sounded so much like me – I couldn’t help but share it. The calls, texts and emails have been coming through for days now:

“how’s it going over there”

“baby yet?”

“baby check”

“DID YOU PACK YET????”

“are you still pregnant?”

“PACK YOUR BAG!”

Yep, I’m still pregnant and still cooking…

“At the time, recipes made a lot more sense to me than the endless on-line debates about homeopathic colic cures and co-

sleeping. I may not have been an expert on baby-led weaning, but in my kitchen, I knew what I was doing.”

So, while others call and stop by saying ‘how are you not freaking out’ – I cook. I cut, chop and mince making lunch and dinners for whoever stops by- our door is always revolving with hungry mouths to feed- which I love.

I started with making mini oatmeal chocolate chip cookies- as Deb says it’s important to feed the Labor and Delivery floor. Who doesn’t love mini cookies to nibble on through the day!?!

I used the King Arthur Flour cookie mix because it was in my cupboard- and why not!?! This mix doesn’t taste like a normal gf mix cookie but reminds me of an chocolate chip cookie you dream of as a gluten freer. Bottom-line: they are buttery and delicious!

Next, I made a large batch of granola for our midwife, nurses, and anyone else who might be at our house in the morning for breakfast in the weeks to come(note: it’s in the freezer chest in the basement).

My batch made 6 mason jars and two bags of oat filled deliciousness- I had already given away three jars by the time I had taken these pictures- it goes fast!!

“ I don’t remember every detail of my days at the hospital, only that nothing — not a single thing — was as terrible as I’d imagined during those fretful nights in the kitchen. Motherhood was more intuitive than I’d expected; diapers and swaddling blankets were easily procured, and not reading those books hardly prevented me from knowing how to soothe my frightened new- born, because who else knew my own baby better than I?” – couldn’t be said anymore perfectly Deb !

On Sunday we stopped by Whole Foods to grab a couple things and I saw a modified version of this salad on their cold bar and thought to myself- “ hey, I can make this at home- save a buck and probably like my version better.” So, I did just that!

Carrot Chickpea Salad(adapted from 101 cookbooks)

• 1 tablespoon ground cumin
• 1/3 cup extra virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 tablespoon honey
• 1/2 teaspoon fine sea salt, plus more to taste
• 10 ounces carrots, shredded on a box grater(about 8 thin carrots)
• one 15- ounce can chickpeas, drained and rinsed
• 2/3 cup dates, pitted and cut into small pieces
• 1 cup kale, de-ribbed
• 1/4 cup almonds

To make dressing, whisk together the olive oil, lemon juice, honey, ground cumin, and salt. Set aside.

In a medium bowl, combine the carrots, chickpeas, and dates. Place almonds and kale into a food processor. Pulse for about20 seconds or until broken apart into small pieces. Place almond and kale into bowl with other ingredients. Gently toss until and add the dressing.  Serve immediately, or cover and refrigerate until ready to serve.

Filled with so many delicious flavors this salad will definitely be a crowd pleaser at your next gathering!

All I want to eat right now is fruits and vegetables right now- poor Dave! So, over the weekend when it was a bit chilly I decided to make this Mexican tortilla soup. It was so easy I think it’ll have to be a part of the rotation 

Mexican Tortilla Soup(adapted from The Pioneer Woman)

Ingredients

• 2 whole boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1-1/2 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1 tablespoon olive oil
• 1 cup red diced onion
• 1 red pepper , diced
• 2 cloves garlic, minced
• 1 carton chopped Pomi tomatoes
• carton of low sodium chicken stock
• 3 tablespoons tomato paste
• 2 cups of water
• 1 cans (15 oz. can) black beans, drained
• 3 tablespoons cornmeal( I used grits)
• 1/4 cup fresh cilantro, minced
• garnishes: cheddar, cilantro, and tortilla chips

Preheat oven to 375 degrees. Mix cumin, chili pepper, garlic powder, and salt. Drizzle 1 tablespoon olive oil on chicken breasts, then sprinkle a small amount of spice mix on both sides. Set aside the rest of the spice mix.

Place chicken breasts on a baking sheet. Bake for 20 to 25 minutes, or until chicken is done. Use two forks to shred chicken. Set aside.

Heat 1 tablespoon olive oil in a pot over medium high heat. Add onions, red pepper, and minced garlic. Stir and begin cooking, then add the rest of the spice mix. Stir to combine, then add shredded chicken and stir.

Pour in tomatoes, chicken stock, tomato paste, water, and black beans. Bring to a boil, then reduce heat to a simmer. Simmer for 35 minutes, uncovered.

Mix cornmeal with a small amount of water. Pour into the soup, then simmer for an additional 30 minutes. Turn off heat and allow to sit for 15 to 20 minutes before serving.

Ladle into bowls, and top with your favorite garnishes!

My favorite garnishes: cilantro, tortilla chips and good Cabot cheddar!

So simple & delicious!!

Saturday morning Dave, Bex and I went to Watertown for breakfast at Uncommon Grounds. We wanted to support our neighboring town as much as we could

While we waited for our table,we ordered latte’s(decaf) while Dave sipped on oj and black coffee(uck!)

A short while later, we sat down and ordered our breakfast. For me a feta, spinach, tomato and olive scramble with potatoes and gluten free toast!

It hit the spot!

Boston Strong

For the past two nights, I have put together some delicious spring looking salads.

Last night, I made a tasty Asian cabbage slaw with red peppers, carrots, cucumbers, cilantro, sunflower seeds and a light peanut dressing, and baked sweet potato fries.

Dave also grilled up some turkey burgers which ended up being a BIG bust so we just noshed on the veggies!

Tonight, I made a quick and easy Nicoise salad with boiled potatoes, green beans, hardboiled eggs, olives, and tuna with a mustard dressing.

It just looks like spring to me!

It was just enough food for Dave and I have dinner and servings for lunch tomorrow too!

I think the little girl in my belly really loves her colorful veggie filled dinners- she is always movin’ and groovin’ afterwards

It’s been a little busy in Boston the past two days (gulp!) so please excuse the delay in writing about our weekend. On a side note: all of our family and friends are safe and sound – thank goodness!

We spent our weekend seeing family and friends, and finishing our spring chores around the house. While our DOG spent most of the weekend on the couch sleeping- what a face!

On Saturday afternoon, we met Elise and her brood PLUS Brita for a bowl off and pizza at Flatbread Company in Somerville.

I ordered the organic salad (organic mescaline and organic sweet leaf lettuces tossed with organic celery and carrots, toasted sesame seeds, organic Maine sea kelp and our homemade berry vinaigrette) and gluten free Mopsy’s pork pie (smoked free-range pork shoulder, homemade organic chipotle BBQ sauce, organic red onions, fresh pineapple, Vermont goat cheese, premium whole milk mozzarella, imported Parmesan cheese and our organic herb mix).  Got to feed this baby, right

My salad was perfect- cool, crispy and tangy!

But by the time the pizza came I could only eat two small pieces…

?

that’s what takeout boxes are for though, right!?!

On Sunday morning, we headed up to Gloucester to B & B’s new beach house for brunch! I quickly whipped up some Bob’s Red Mill gf cinnamon buns to take up with us.

They were met with lots of eager fingers…

Bex made eggs, bacon and cut up delicious strawberries which we all gobbled up while waiting for the bacon to cook- oops!

After brunch, we took a walked down to Good Harbor beach with Luna – it was pure puppy heaven! We came home and she went back to her favorite spot- the couch in the sun!

What a weekend- thanks to all!

For Tuesday night dinner  with Brita we made her an extra special dinner tonight! Yes, I promise these cookies recipe are below.

On the menu:

• turkey tenderloin
• potato salad
• arugula salad
• divine chocolate cookies 

I marinated the turkey in extra special Sparkes sauce- it was perfect!

While the potato salad was a simple light mayo, light sour cream, celery and boiled potatoes with scallions creation.

Simple arugula salad covered our greens for the meal – phew!

Then, it was on to dessert- divine chocolate chip cookies!

Divine chocolate chip cookies( from Food 52)

• 2.5 cups powdered sugar
• 1/2cup unsweetened cocoa powder
• 1/2teaspoon ground cinnamon
• 1/4teaspoon kosher salt
• 3 egg whites
• 1teaspoon vanilla extract
• 2.5 cups semisweet chocolate chips

1. Preheat the oven to 350F and line baking sheet(s)with parchment paper
2. In a bowl of standing mixer or large bowl with hand held mixer , mix powdered sugar, cocoa powder, cinnamon, and salt on low. Stir in the egg whites with a stand or hand mixer until the batter is well mixed. Stir in the vanilla extract and chocolate chips by hand. The batter will look weird. Don’t worry about it.
3. Using a small cookie scoop or spoon blob batter onto the baking trays, about an inch apart. They will spread a bit.
4. Bake until the cookies are cracking on the surface, about 15 minutes.
5. Let cool for ten minutes on the trays then carefully remove to cooling rack.
6. These will keep in covered container for three days but you’ll never keep them that long

We love our BRITA and all the “B ladies!”