It might surprise you to learn I barely sit down these days. In between feeds, I have not been able to sit down for months.
When I was pregnant, people told me I’d be watching a lot of television while on my maternity leave. Nothing could be completely wrong.
Even though baby P is not crawling yet, the need for baby snuggles are real. However, our baby demands snuggles while standing. As soon as you sit down, he knows and will probably wake up and start to cry. It took me 5 months to figure out I could read my computer while standing and swaying if I brought it to the kitchen island. It is higher than my computer desk and I could work while standing. And as time passed, I started typing again.
I survived these first months by slowing down. S.l.o.w.i.n.g. d.o.w.n. to a baby’s pace. Soaking in all the baby snuggles without trying to do anything else. Feeding the baby without worrying about the dirty dishes. Singing songs while changing his diaper (do you know the changing diaper song?) And helping the baby to sleep. At the beginning, it felt like it was mostly feeding him and now it feels like most of the day is trying to help him to sleep.
Here is a delicious dinner Rob and I whipped together on a whim. He spotted the gnocchi, ready in 40 seconds and picked up some peas while at the store. Mac and peas, he said, and started roasting some vegetables. The extra roasted sweet potato was pureed into the cheezy sauce that went very well with the meal. Gnocchi and peas… and roasted Brussels.. because we can never eat enough roasted Brussels sprouts.
Cheezy Gnocchi & Peas
1 lb Brussels sprouts, trimmed and chopped in half
1 small sweet potato, cut into 1 cm cubes (you want them small so they cook faster)
1 large garlic clove
oil of choice
salt and pepper, to taste
1/3 cup raw cashews soaked in 1 cup warm water
1/2 nutritional yeast
1 tbsp white miso
1 tbsp tahini
1 tbsp chickpea flour
1 package gnocchi (alternatively make your own, but when Rob saw them at Costco and read they take only 40 seconds to cook, he grabbed them!)
1/2 lb green peas (fresh or thawed frozen)
1. Preheat oven to 375F.
2. In a large bowl, place the sweet potato and whole garlic clove. Drizzle with oil and sprinkle with salt. Stir to evenly coat and then place on a silpat-lined baking tray.
3. In the dirty bowl, place the Brussels sprouts. Drizzle with oil and sprinkle with salt. Stir to evenly coat and then place on a second silpat-lined baking tray.
4. Bake both trays of vegetables for 30 minutes, or until cooked through. Remove from heat.
5. Get two pots of water boiling. One for your peas and one for your gnocchi. (You could do this in one pot if you time it correctly.)
6. Meanwhile, place the cooked sweet potato, roasted garlic, soaked cashews with the water (do not drain), nutritional yeast, miso, tahini and chickpea flour in a high speed blender. Blend until smooth. Place this mixture into a small saucepan and cook over medium heat until the sauce has thickened to your desired consistency and doesn’t have the raw chickpea flour taste.
7. Cook the gnocchi and peas according to their directions. Peas take 5-7 minutes. Gnocchi 40 seconds. Drain when cooked. Toss with roasted vegetables and sauce. Serve.