Warm potato salad

Potato salad might be the perfect transitional food: It’s reminiscent of the BBQs and long summer days that we’re leaving behind, but as we head towards fall, what’s more comforting than a bowl of starchy goodness?

Bring me to the potatoes!

Phew. I am in the thick of this motherhood in a pandemic thing, y’all. (While also trying to be okay with what we have [in-person school half of the time; outdoor, distanced playdates], and what we don’t [travel, grandparents without preplanning, sports, activities]. I was about to actually start this blog post asking, “from where is our worth derived?” And then I said to myself: GET A GRIP BECCA, THIS IS JUST A FUCKING FOOD BLOG.

One thing I’m really missing, and I think we can all relate to this somewhat, is that sense of having discreet portions of the day. I blame the pandemic, the world being both literally and figuratively on fire, and being home all the time, but having a 5.5 month old baby who is, thus far, schedule resistant, also doesn’t help.

Whatever the cause, I miss those few downbeat moments every day where you could switch from one mode to the next. Now I feel like I’m never able to focus on one thing completely. I can’t just test a recipe or take some photos. Instead, I’m doing that while comforting a crying baby and finding a very specific episode of Paw Patrol on the DVR and getting some water and searching for a missing Lego and nursing and and and.

On the flip side, I find myself not tuning in to my kids entirely either, which makes me really upset with myself and this fucking situation we’re in. I think that fear, anger, resentment, and frustration makes it hard for me to find the bandwidth for a really involved pretend game or art project or science experiment. But that sucks for my kids because they aren’t responsible for the pandemic. But I’m also human and I can’t be the perfect mom all day, every day. * PRIMAL SCREEEEAAAAAMMMMM *

But anyway, time marches on and suddenly summer has turned into fall. I don’t know what we did with the warm months. Did they even happen? Who knows.

We did celebrate summer produce thanks to our prolific cucumber, zucchini, and basil plants AND our favorite farm stand. Now that fall is bearing down on us, there’s nothing like a meal to mark the changing of the seasons and this potato salad is the culinary equivalent of a light jacket: A nod to both warm and cold, casual and cozy.

While potato salad might seem relegated to side-dishery, I topped this with a runny egg for an unexpectedly fab breakfast. Try it!

Warm potato salad 

Time: About 15-20 minutes, mostly active
Yield: about 3-3.5 cups of salad

1½ lbs small potatoes (new, fingerling, red, etc; cut any larger ones so that most pieces are about the same size) 
¼ cup mayonnaise or Greek yogurt 
3 Tbsp dijon mustard
¼ cup chopped red onion (about 1 thick slice from a medium or small onion) 
2 Tbsp finely chopped chives
1/4-1/2 tsp kosher salt
¼ tsp smoked paprika
Dash of red wine vinegar or 1 tsp of chopped capers 

Microwave the washed potatoes in a glass bowl covered with plastic wrap on high for 10 minutes. Or cover the potatoes with cold water until they’re just submerged. Heat over a high flame until boiling. Boil, lowering the flame slightly to avoid the water boiling over, until fork tender, about 12-14 minutes. 

While the potatoes are cooking, combine the rest of the ingredients in a large bowl and mix well. 

Once the potatoes are fork tender, add them to the mixture and stir to combine. Taste and adjust seasoning as needed.

Almond and coconut baked doughnuts

A healthier baked doughnut that features whole grains, lower sugar, and my favorite flavor combination: Almond and coconut. YES, PLEASE.

Take me to the recipe!

I have bad news and good news: I was diagnosed last week with gestational diabetes. Luckily, I’m in my third trimester and don’t have much longer to go, so what’s a few weeks of monitoring my blood sugar and trying to eat really healthy foods?

I did eat half of one of these doughnuts and it didn’t send my blood sugar soaring (thanks whole grains, coconut sugar, and healthy fats!), so that was another piece of good news. Obviously, if you have diabetes of any kind, you know what works best for your body or are working with your doctor to figure that out, so not everyone will be able to say the same. But I was glad to know that at lease some treats aren’t off the table.

What has made this so hard isn’t the dietary restrictions or even the blood sugar monitoring.

What’s hardest is the added layer of scrutiny over my body when pregnancy already casts a harsh, glaring spotlight. Every routine thing you eat, drink, use on your skin, or take for a headache feels so consequential. And anyone who’s had disordered eating in the past can tell you that it takes a lot of work to STOP feeling like these minor choices are so meaningful.

Ugh. It just feel like I’ve lost myself a little more with this diagnosis. I resigned myself 8 months ago to making all of the changes you have to make when pregnant for the greater, temporary good and I wish it didn’t feel like ever day meant cutting out one more thing that brings me joy.

And now i’ll stop complaining. There are real problems in the world.

But! Lack of a delicious, healthier doughnut option doesn’t have to be one of them!

A couple of notes:

• We’re aiming for a batter that is thicker than pancake batter, but thinner than cookie dough. Depending on how much liquid you get from your banana and egg, you may want to add more flour. Start with an extra Tbsp and keep adding until you’re happy with the density.

• These doughnuts are okay without the topping, but the extra sugar, almonds, and  coconut really take them to a new place. I really don’t recommend skipping them.  

• The brown sugar and coconut oil topping makes a pretty dense mixture and a lot of the topping will fall off. BUT, it’s delicious. If you’d like something a bit smoother and more glaze-like, you can swap in 6 Tbsp powdered sugar, enough water to make a thin glaze (start with ½ tsp and add slowly), and a few drops of almond extract.

Almond coconut doughnuts

Yield: 10-12 doughnuts
Time: about 35 minutes, mostly active

 ½ large, very ripe banana, thoroughly smooshed
½ cup milk (any type will do!)
3 Tbsp full-fat yogurt (Greek or otherwise)
1 large egg
¾ cup coconut sugar
½ tsp almond extract
3 Tbsp coconut oil, melted
1¼ + 1/4 (if needed) cups Whole Wheat pastry flour (regular whole wheat flour or white whole wheat flour work too, but the texture is slightly denser)
1¼ tsp baking powder
½ tsp salt
½ cup shredded unsweetened coconut 
½ tsp cinnamon
¼ tsp cardamom

Topping:
3 Tbsp coconut oil
3 Tbsp brown sugar
½ cup toasted coconut slivers
½ cup toasted almond slivers
½ tsp cinnamon

Preheat oven to 375.

Grease your doughnuts pans with coconut or other neural oil and set aside

In a large bowl, smush the banana as much as possible. Add the rest of the wet ingredients except the coconut oil and whisk together.

Add 1¼ cups flour, baking powder, salt, shredded coconut, cinnamon, and cardamom. Mix well.

Add the coconut oil and mix well. If the mixture is too runny (if it looks like pancake batter), add the remaining ¼ cup of flour 1 Tbsp at a time and mix again.

Fill each doughnut tin about 2/3 full. 

Cook both pans (if using 2 doughnut pans) in the same oven for 10-12 minutes, or until the doughnuts just spring back when poked lightly with a finger. Rotate and pans after 5 minutes to ensure even baking.

Let cool.

In a separate small bowl, combine the coconut oil (that should still be rather liquid) with the brown sugar and cinnamon and mix. If the mixture seems too liquid and not spreadable, chill it in the refrigerator until slightly more set.

On a baking sheet, combine the coconut flakes and the sliced almonds and let brown in the cooling oven, abut 6 minutes or until you begin to smell the nuts.

Spread a small amount of the sugar and coconut oil mixture on each doughnut and sprinkle the toasted nuts and coconut over the top, pressing lightly to get them to stick.

Sheet pan dinner: White fish with potatoes and fennel

This sheet pan dinner is ready in about 45 minutes (start to finish) and combines mild base flavors with all kinds of dynamic toppings so you can please even the pickiest palate.

Jump to the recipe!

Well hello anxiety, my old friend!

Question for the caregivers out there: Are you able to separate your own happiness from that of your kids? It’s a tough question because if your child is having a hard time in any area of his/her/their life, it can feel weird to say that you’re happy anyway. It’s also hard to actually be happy anyway. But at the same time, it’s a lot of pressure for a kid to have that much impact on their caregiver’s well-being.

We’ve had a couple of good weeks recently. You know the ones: You suddenly realize that the littles are more agreeable, they actually eat the food that you cook, and they can entertain themselves with toys that they already own!

We were on one of those streaks when M suddenly had a really tough week last week. I felt myself getting more and more anxious about it. Then I tried talking to him about a specific situation at school and he wouldn’t tell me because, he said, “I don’t want to make you mad and sad.” CRY FACE EMOJI.

I realized that my sensitive butterfly could tell that I was getting upset about his tough times and that it was stressing him out.

On the one hand, it’s good for kids, especially in these self-centered toddler and preschool years, to know that their actions and words impact others. I mean, it’s our job to teach them about consequences. But it’s also not a kid’s job to make sure that their parents are happy. So how do you balance your kids’ “stuff” with your own? Do you feel happy even when your kids are having a rough time?

I have no answers. Just putting this out into the universe in the hopes that someone smarter than me has some guidance.

When I feel anxious, as I have this week, I gravitate towards the “easier” food —the quick ones that pack a salty or sweet punch— which always make me feel worse. So instead, I made this sheet pan dinner and it has done the trick. Every flavor is represented here: Creamy, tangy feta; briny, salty olives; sweet, piquant roasted red peppers; and crunchy, sour pickled onions. Throw on some aromatic fresh oregano and garlic butter and this simple fish, potato, and fennel dinner is all dressed up in a more interesting package.

The various components cook at different rates, which is the only slightly tricky part of this meal. But good news: You can prep the next step while the earlier one is cooking.

Sheet pan dinner: White fish with potatoes and fennel

Time: About 40-45 minutes
Yield: 4 servings

½ lb small potatoes, halved or quartered
2 large bulbs of fennel, white part only, trimmed and thinly sliced
2 Tbsp olive oil
½-1 tsp salt, divided  
Black pepper, to taste
4 white fish fillets, about 6 oz each, fresh or frozen
2 Tbsp butter
2 cloves garlic, minced  

Toppings (all are optional!):
½ cup green or black olives, pitted and chopped
2-3 oz feta, crumbled
Fresh oregano
Quick pickled red onions (See recipe below)
Roasted red peppers, sliced
Lemon wedges
Flatbreads, Naan, or Pita

1. Preheat the oven to 425.

2. Prep the potatoes and place on a parchment-lined baking sheet. Toss with 1 Tbsp of olive oil and sprinkle with salt. Bake for 5 minutes.

3. While the potatoes roast, slice the fennel into 1/8th inch slices. Add the fennel to the roasting pan and toss with the other 1 Tbsp of oil and another large pinch of salt. Bake for 12-15 minutes or until the fennel starts to brown and the potatoes are fork tender.

4. While the fennel roasts, wrap your fish in parchment packets. Cut a piece of parchment 2-3x as large as your fish filet. Place the filet in the middle and bring the two longer ends together and fold down. Fold up the remaining sides.

5. Add the fish on top of the veggies and cook until it flakes easily. This will take slightly longer if you’re cooking the fish from frozen. (If using thawed, check the fish after 10 minutes; if using frozen, check after 15-18 minutes. Open up one parchment packet and try to flake the fish with a fork. If it comes apart easily, it’s done.)

6. While the veggies and fish are roasting, prep your toppings. Set aside until ready to eat.

7. Mince the garlic. Combine with 2 Tbsp of butter and heat in the microwave for 30 seconds or until the butter is just liquid. Add a pinch of salt and stir. Set aside.

8. Remove the sheet pan from the oven and carefully open the parchment packets. Discard the paper and the water that’s collected in the packets while the fish cooked.

9. Top the fish fillets with the garlic butter.

10. Top the sheet pan with any of the toppings you choose.

Quick pickled red onions
1 large red onion, sliced into 1/8 inch slices
1/2 cup white vinegar
1 Tbsp granulated sugar
1/2 tsp kosher salt

Combine the onions with the pickling ingredients in a large container and shake a few times. Let sit in the refrigerator for at least an hour, or up to 1 week.