This hot ‘oatmeal casserole’ is great for Sunday brunch or disguised as ‘bread pudding’ for dessert. Adjust the cooking time depending on how mushy or firm you prefer your pudding. I used a 9X 11 glass casserole and had some leftover to fill 3 mini cake pans.

The oats are soaked overnight with whole wheat flour. The flour provides phytase to help break down phytic acid which will make your oatmeal more digestible, therefore providing greater nutrition. If you’re not comfortable soaking then just skip this part.

A great high protein, healthy fat snack or breakfast idea. It looks like a brownie but it’s healthy, and completley grain free. We enjoy these as an afternoon snack, it’s just sweet enough to satisfy your sweet tooth. Keep in a sealed container in the fridge.

A deliciously light and fluffy ‘cake’ that tastes like pumpkin pie filling! I cut it into snack sized portions and kept it in a sealed container on the counter. If it’s refrigerated it tastes like leftover pumpking pie filling. I intended on freezing some to have some snacks on hand for Annabelles lunchbox but they didn’t last long enough.

Linguine with clam sauce (2 adult + 1 baby serving, 9 months + or once baby has been cleared for seafood)

1 1/2 lbs clams in their shell

2 – 3 tbsp chopped garlic (I love garlic, if you don’t use less)

2 tbsp olive oil

1 cup chicken broth

salt, black pepper and red pepper to taste

a handful of chopped fresh parsley (if your breastfeeding go easy on the parsley, it can cause a decrease in milk supply).

1. Scrub the clams very well and make sure they are all closed, discard any of the open ones

2. Add them to the broth in a pan and cover, on high, toss them around every once in a while, until they open, about 5 min, depending on how big your clams are.

3. When the clams are open strain them and set them aside, keep the juice, you’ll need it in step 5.

4. Add the olive oil to a pan and once hot saute the garlic, adding salt and pepper

5. Add about 2 tbsp. of the clam cooking water, keep the rest in case you need it later.

6. Once the pasta is cooked (don’t forget to add salt to the pasta water!) add it to the garlic and toss, add a little more of the clam cooking water if it’s dry, it should be perfect though, remember that this recipe is for 2 people so don’t use a whole package of pasta unless you double the other ingredients or else it will be dry. I like to take the pasta out a minute early and then finish cooking it in the sauce, I also like my pasta al dente.

7. Add the clams to the pasta to reheat them and then toss on the parsley.

8. Enjoy!

This is one of my favorite recipes! A great way to sneak in extra vegetables without complaints!

Add variety to your Shabbat table with this Moroccan Sweet Beet Salad. After cooking the beets in water, simply slice and spice. Simple, colorful, healthy and delicious. This salad is so tasty that even the kids will eat it up.