May 12, 2015 He wasn’t wrong. With a round head perched on boobs atop a big belly, all swathed in white, I really did have three round tiers. There’s really nothing like a toddler’s observations on your appearance to make you feel sexy, eh? Just thought I’d share, in case anyone was questioning their own wardrobe choice for the day – it could be so much worse. I’ve been buying tons of greens lately – it’s a pregnancy craving, maybe! But also, Theo is finally getting to the age where he can manage them a bit without them getting stuck in his throat. I think we avoided them for a while just because (unless they’re pureed) they aren’t super baby-friendly. This is a very quick and easy, flavourful weeknight dinner with a garlicky base, Italian sausage, lots of briny olives and nutty parmesan tossed with penne and sprinkled with chile flakes. It boasts eight cups of chopped greens (I used kale and chard), so you’re getting lots of goodness, too! I usually use meat as a complement to the meal, rather than the star player. Very seldom do we have the typical North American three-point meal of meat, vegetables and a starch. I mean, our meals usually contain all three, but they’re in mixed dishes that focus more heavily on the vegetables and grains. This recipe, for example, uses three sausages and makes six servings. It’s enough for flavour and to satisfy, but the meal still feels light and healthy.
