A peek Into My Kitchen: Creamy Carrot Soup (dairy-free, GF)

The parsnips in this simple to make soup, add creaminess and another layer of flavor to this soup. Even if you’ve never tried parsnips before, don’t be scared of them…and don’t assume that your children won’t like them either!

While you can definitely halve this soup so that you aren’t making so much at once, I prefer to make a big pot. I either give half to a friend (makes a great soup to share with a friend who’s just had a baby!) or stick half in the freezer.

A great way to freeze soup is to wait until it cools and seal individual portions in microwave-safe containers or in ziploc bags. If you have an older baby at home, freeze some in ice cube trays for baby size portions.


A peek Into My Kitchen: Honey Cookies


I was lucky enough to have gotten this recipe from Facebook friend Brina Sachs Gonzalez right before Rosh Hashana (the Jewish New Year.)  The recipe not only resulted in super yummy cookies, but turned out to be so easy that I could make it with my children…even with a broken KitchenAid!  I have doubled all of Brina's original measurements, so the recipe can easily be halved (if you can figure out how to measure 1/6 of a tsp!)

Honey Cookies

2 cups flour

2/3 cup sugar

1/3 cup oil

1/3 tsp baking soda

2 Tbsp honey

2 eggs, lightly beaten

pinch salt

1.Preheat oven to 350 degrees F. Line 2 cookie sheets with parchment paper.