Ah, the Glory-mester. I am officially 14 weeks, folks, and that means that the second trimester has officially begun. Everything they say about it is true: I have more energy, less (intense) mood swings, nausea is decreasing and leafy greens look…well, appetizing. Not…nauseating. Hooray!

Eats around here have been blessedly simple. I’m learning that for food to be good it doesn’t need to be complicated, new, intense or full of ingredients. It can be classic, heart-warming and…not to beat a dead horse…simple.

Allrecipes (and no, I’m not getting paid for this) has helped a ton in this regard. I’ve used the site for years and years, but now with cheap as an imperative it’s easy to click on there, browse recipes, read reviews and have consistently good meals. Some of the recipes I use as a “base” recipe and add on as I see fit (or as other reviewers suggest), and some I follow to the T. So far, I’ve not been steered wrong, though I’m sure the day is coming.

Last weekend we had Fluffy Pancakes. I…was….STUNNED. This is the quintessential pancake recipe. Better than IHOP. Better than any downhome diner ever. Move aside Bisquick.

Topped with butter and maple syrup, served up with a glass of milk. Heaven.

However, most mornings this week have started with a Green-Monster-in-a-Bowl:

Spinach, Banana, Frozen Mango and Berries, Almond Milk, Protein Powder

Because I can eat (and desire!) greens again!!!!

Some lunches have been American classics:

Pacific Tomato Soup, Grilled Cheese Sammich

Monday night it was our turn to bring dessert for our small group. In the spirit of things (Taco Soup) I made Tres Leches. If you’re not familiar with Tres Leches–become familiar! It’s basically a sponge cake, soaked with three milks (or two milks and a syrup) and  then topped with sweetened whipped cream and fresh fruit. The ‘brown stuff’ on top of mine is traditional Dulce de Leche (Argentine), caramelized sweetened condensed milk. In Mexican tradition they use Cajeta, which is caramelized goat’s milk.

Did we take a bite? Yes. Yes, we did.

Dulce de Leche. The best Argentine export, along with Manu Ginoboli, yerba mate and empanadas.

On Monday we had Mandy’s Taco Soup, which is one of Jonathan’s favorite meals. It combines all of his desired elements: it’s wet, mushy and has potential for the copious use of toppings–especially cilantro. So he requested that I make Tortilla Soup on Tuesday, which I did. I found this recipe for Chicken Tortilla Soup I.

Tortilla Soup with Cilantro, Cheese, Chips, Sour Cream and Lime Juice

Drooling, even now, and even though I had leftovers for lunch.

I don’t know what’s on the menu tonight—probably ‘fix your own’, and if so I’m craving an omelette. Mmm…

Tags: Breakfast, Dinner, Lunch, recipes