Pregnancy Cravings.

I am now officially in my second trimester and, very slowly, escaping the constant hung-over feeling of the past 10 weeks. Though I have had very few cravings (mostly a laundry list of aversions!) I am happy to announce that I have been craving vegetables and...lentils. So weird. I have zero interest in meat, but I could eat lentils three times a day! So, I'm going with it!

Yesterday was a cold, rainy, cozy kinda day. Jamie was home (what a treat!) and we spent the day as a family: we hit the bookstore and the craft store, visited the midwives and then home to make dinner, all together.

Winn helped me whip up this perfect "turn of the season" supper:

Green Goddess Dip with Fresh Veggies,
Rustic Tomato and Lentil Soup &
Whole Wheat Biscuits


Rustic Tomato and Lentil Soup
Where it all Vegan
by Sarah Kramer and Tanya Barnard



As much garlic as you can stand, minced
1 medium onion, diced
3 medium carrots, diced
2 tbsp olive oil
2 stalks celery, chopped
6 cups vegetable stock
1 28-oz can diced tomatoes, including juice or 5-8 diced fresh tomatoes + 1/4 cup water
2 cups cooked or canned lentils
pepper (to taste)
cayenne pepper (to taste)
1 cup dry pasta (any short kind)

In a large soup pot, sauté garlic, onions, and carrots in oil on medium-high heat until the onions are translucent. Add the celery, stock, tomatoes, lentils, pepper, and cayenne and bring to a boil. Reduce heat to low and simmer for 20 minutes or until carrots are tender. Add pasta and simmer to 10 more minutes before serving.




*Note: I added chopped cabbage and I used Kamut penne. It was amazing!

Whole Wheat Biscuits
2 c. whole wheat flour (I used spelt flour)
2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
3 tbsp. butter
3/4 c. buttermilk

Preheat oven to 450 degrees. In large bowl, mix flour, baking powder, salt and baking soda. With pastry blender or two knives, cut in butter until mixture resembles coarse crumbs. Stir in buttermilk just until mixture forms soft dough that leaves side of bowl. Turn dough onto lightly floured surface. Knead 6-8 strokes to mix thoroughly.

With floured rolling pin, roll out to 3/4 inch thick. With floured 2 1/2 inch biscuit cutter, cut into biscuits. With pancake turner, place on ungreased cookie sheet nearly touching for soft sided biscuits. Press trimmings and roll out as above. Bake 12-15 minutes until golden.

*Note: If you want really light biscuits use 1C of all purpose flour and 1C of whole wheat flour. My spelt biscuits were super yummy, but the spelt flour is heavy and doesn't rise very well! Still, they were perfect, with a bit of butter, for dipping into the soup!

Green Goddess Dip
New Complete Baby and Toddler Meal Planner
by Annabel Karmel


1 large ripe avocado
1/2 Tbsp fresh lemon juice
2 Tbsp Cream Cheese
1 Tbsp sliced spring onion
2 tomatoes, skinned, deseeded and finely chopped
1 Tbsp diced sweet red pepper
Salt and Pepper to taste



Cut the avocado in half, stone and scoop the flesh out of the skin. Mash it together with the rest of the ingredients. *I leave out the red pepper and tomato until everything else is well mixed and then I fold in the veggies.

Have a Wonderful Day!