Staying home (under the kitchen table)

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O has been suffering with a bad throat for a couple of days and seems to have given it to me. Thank goodness for our Vitamix which has allowed me to concoct lots of healthy smoothies and our ‘sorts you right out’ cold remedy (lemon, honey, ginger, garlic, chili and filtered water brewed), it’s truly amazing, plus Rory loves helping. It rained all day and because I wasn’t feeling too great and didn’t want to infect friends, we cancelled all plans and stayed home. Luckily, we didn’t get too lonely as we Skyped with the gorgeous Mel and Mia and my lovely little bro. Emmett stuck to his new routine from Baby Secrets without any issue and seemed all the happier because of it. He also enjoyed lots of tummy time today. Rory enjoyed staying in and playing house under our kitchen table.

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Making art

Painted in Waterlogue

This morning we endured another snow storm. It’s all getting a little tiresome but I’m getting through it by making lots of yummy, healthy smoothies with the Vitamix. This morning we made an apple, carrot and ginger one. After lunch and nap we were eager to get some fresh air so headed out to the carousel to meet friends for a stroll and a scoot. It got cold pretty quickly so we returned home just in time for O getting home for our family roast dinner. This evening O had a conference call and I caught up with some reading including this great article about RIE. Also I’m quite obsessed by this brilliant app which turns your photos into a water colour painting – so pretty.

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Painted in Waterlogue

 

Painted in Waterlogue

Brunch with my little bear

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This morning we met up with the lovely Victoria and Uncle Henry and enjoyed brunch at Soho House. We were all pretty tired after all of that eating so came home to nap. In the afternoon we caught up with family on Skype and did a spot of shopping in the neighbourhood. For supper Rory helped O make our own spelt pizza base with homemade tomato sauce and basil pesto, fresh burrata and an egg. I love an egg on a pizza.

Happy Valentine’s

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Rory was incredibly excited to celebrate Valentine’s Day. He awoke to a table set with hearts and gifts (a couple of presents for him and Emmett we found buried in our wardrobe from Christmas) and enjoyed a special breakfast of freshly baked pain au chocolate from Almondine. Since I’m always going on about picnics, I got O this sweet picnic set for two. Now we just need some better weather to use it. As always, O continues to be romantic with a red rose and beautiful gift – a gold Jennifer Meyer ring with a turquoise stone which just so happens to be the boys’ birth stone. Not wanting our fun morning to end we wrapped up and headed to Marji’s apartment where Rory and Gray helped her to make blueberry pancakes for a special Valentine’s brunch which Oliver, Maeve and Lora joined us for. We had a quiet afternoon and O and I put the boys to bed early and enjoyed a yummy meal from The Portable Chef and binged on Season two of House of Cards. A perfect Valentines.

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a snow scoot

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The snowy, cold weather has meant that the boys and I have been holed up inside. On the one hand I’ve used it as an excuse to go with Emmett’s rhythm and it’s helping as he’s sleeping brilliantly, but on the other I’m seriously craving some fresh air and nature. So today we bundled up and joined Lucy and Teddy for a snow scoot. I was so proud of Rory who scooted for an hour, even though it was freezing, and laughed when he suggested we all warm up with hot chocolate from Jacques Torres (he is my son!). Emmett enjoyed his own workout under his baby gym which he is currently very into. Tonight I used yesterday’s beetroot cashew cream to make these warming enchiladas which went down a treat.

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cooking in a snow storm

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There was another snow storm today so the boys and I stayed snuggled up inside and did a spot of cooking. Rory enjoyed whisking the eggs to make French toast for breakfast and I whipped up some beetroot cashew cream  to top our fresh butternut squash ravioli with a sprinkling of goats cheese for supper.

roasted beetroot cashew cream

ingredients

  • 1 1/2 cups raw cashews, soaked in water for 30 minutes and drained
  • a handful of roasted beetroot
  • 3/4 cup filtered water
  • 1 small clove of garlic
  • 1/4 cup minced red onion
  • 3/4 tablespoon lemon juice
  • 1 teaspoon salt to taste

instructions

  1. Add all of the ingredients in a high powered blender or food processor and blend on high, stopping to scrape down the sides if necessary. Blend until the cashew cream is smooth and silky with no chunks. Taste and adjust seasonings to your liking.

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Hanging with friends

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After a relatively quiet week (which is exactly what I need right now) it was lovely to have a busy day, albeit at home, with friends. In preparation Rory and I baked yummy vegan chocolate chip cookies from Purely Elizabeth, which he loves. Firstly the lovely Marji, Gray and Luke came for a play and some lunch. Marji came armed with birthday treats which was very exciting and since it was Luke’s first birthday we turned one of the cookies into a birthday cake, lit a candle and sang Happy Birthday. After a very brief rest where the boys tagged team being awake so I couldn’t rest, the gorgeous Lisa and Holly came for afternoon tea. My new obsession, Good Eggs, delivered lots of yummy food for the weekend and O came home and cooked a delicious supper for me. It was an early night but I was very happy that Emmett only woke up once!

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Superbowl and a super surprise

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I always get very excited about the Superbowl, mainly because it’s the day that O and I arrived in NYC, so it’s an anniversary of sorts. I also use anything as an excuse to plan a nice meal/ celebration. Today we went for a mexican theme and cooked this yummy dish (it’s vegan and healthy and delicious) and then made a Superbowl Sundae (see what I did there) using salted caramel ice cream, salted almond butter with flax seeds and chocolate covered grahams – it was so yummy. I also had the most wonderful surprise. O presented me with an incredibly beautiful watch as a symbol of our time here and to thank me for our boys (a posh push present). I’m completely in awe. It was love at first sight for me and the rose gold rolex.

black bean enchiladas with roasted red pepper cashew cream

ingredients

Smoky Black Beans
    • 1 (15-ounce) can black beans
    • 1 tablespoon olive oil
    • 1 clove garlic, minced
    • 1/4 cup water
    • 1/2 teaspoon coriander
    • 1/2 teaspoon cumin
    • 1/4 teaspoon smoked paprika
    • 1/4 teaspoon kosher salt
Enchiladas
  • 1 1/2 tablespoons olive oil
  • 1/2 cup chopped red onion
  • 1 1/2 cups chopped zucchini
  • 1/2 cup fresh or frozen corn kernels
  • 1 batch Smoky Black Beans (see above)
  • 10 taco-sized white corn tortillas
  • 2 cups salsa verde (store-bought or homemade; here’s my recipe)
  • 1 batch roasted red pepper cashew cream
  • 1/2 cup chopped fresh cilantro
  • 1/4 cup roasted pepitas

instructions

Smoky Black Beans
    1. Place all of the ingredients into a medium saucepan (including the liquid from the beans) and simmer on low heat for 5-8 minutes, until warmed through. Drain the beans (don’t rinse them though!) and set aside.
Enchiladas
  1. Heat the olive oil in a large, heavy-bottomed skillet over medium-high heat. Sauté the onion for about 2 minutes, until slightly softened. Add the zucchini and corn to the skillet and continue to cook for an additional 5 minutes until the veggies are easily pierced with a fork. Add the drained black beans to the skillet, stir to combine, and remove from the heat. Allow the black bean mixture to cool slightly before trying to roll the enchiladas.
  2. Preheat the oven to 375°F and generously grease the bottom of a baking dish with olive oil. (I used 2 small baking dishes, but a 9 x 9 sized baking dish should work fine.) Pour a 1/2 cup of salsa verde into the bottom of the baking dish and spread it around to coat the entire bottom of the dish and set aside.
  3. Divide the black bean and veggie mixture into each tortilla (about 1/4 cup of filling for each enchilada) and place seam side down in the baking dish. Continue with the rest of the filling until all of the tortillas are rolled and lined up snuggly in the pan. Top with the remaining 1 1/2 cups of salsa verde, making sure to cover all of the enchiladas. Bake for 20-25 minutes, until warmed through. Remove from the oven and allow the enchiladas to cool on the counter for 10 minutes.
  4. Pour the cashew cream liberally over the top of the enchiladas until they are completely smothered, then garnish with the cilantro and toasted pepitas before serving.
roasted red pepper cashew cream

ingredients

  • 1 1/2 cups raw cashews, soaked in water for 30 minutes and drained
  • 1 roasted red bell pepper, seeds and skin removed or from a jar is fine.
  • 3/4 cup filtered water
  • 1 small clove of garlic
  • 1/4 cup minced red onion
  • 3/4 tablespoon lemon juice
  • 1 teaspoon salt to taste

instructions

  1. Add all of the ingredients in a high powered blender or food processor and blend on high, stopping to scrape down the sides if necessary. Blend until the cashew cream is smooth and silky with no chunks. Taste and adjust seasonings to your liking.

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Baking with daddy

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This snowy weather is keeping us all snuggled indoors. We enjoyed quiet family time today, including Rory baking some cookies with O. Since Gray isn’t feeling too well, we wrapped a few warm ones up and hand delivered them to him to cheer him up.

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