Since Wednesday, Lu has been in Los Angeles on a work trip (he comes back this evening.) It’s just been me and the baby, and I will admit: at first, I was very nervous.
I was nervous that it would be too much, I’d be exhausted, I’d want “me” time, it would be overwhelming, and I wouldn’t be able to get anything done. I hadn’t had this much solo time with the baby, ever!
Oh, the contrary!
I’m actually mad at myself for even having these thoughts and after this week and weekend of non-stop Luca time, I now realize why women have babies: we really are superheroes!
Luca and I have such a sweet, special bond (I’m loving being a boy Mom!), and it’s the best feeling in the world to see him so happy to be with me. It warms my heart, and instead of thinking, “Ugh, I need a break!” I honestly can say that I haven’t thought that once. That might also be because lately, he’s been sleeping well (no teeth coming in at the moment, thank GOD!)
I remember when my mother first left after staying with me for two weeks after Luca was born (which was the best thing she’s ever done for me in my life!), and being SO scared when she shut the door. I welled up with tears but never let them down – I took a deep breath and quickly realized that babies aren’t that hard – they respond to love, affection, kindness, and of course, attention.
I am happy Lu left us for this past week/weekend, because I’m now a stronger mother because of it! And I have even MORE respect for single moms (how do you do it?!!!) and moms whose spouses travel a lot.
And you better bet when Lu comes home tonight, it’s, “here’s the baby!” haha!
As for this recipe, it needs little explaining: it’s one-pot (hello, time saving and easy cleanup!), it’s flavorful (thanks to simple flavors like tomato, wine, garlic, and paprika) and is veggie-packed. I made this recipe for two, but you can easily double it to serve four! And if you want some extra heartiness, it would go really well with brown rice or quinoa!
Have a great rest of your weekend, everyone!
Nutritional Information & Recipe
Mediterranean Baked Fish with Zucchini Noodles
- 2 3oz boneless, skinless cod fillets
- 1 tablespoon extra virgin olive oil
- 1 large onion peeled, Blade A, noodles trimmed
- 1 large garlic clove minced
- 1 14.5oz can diced tomatoes
- 1/2 teaspoon paprika
- 1/2 tablespoon tomato paste
- 1/4 cup dry white wine or use vegetable broth
- 1/4 cup chopped parsley
- 2 medium zucchinis Blade D, noodles trimmed
- Preheat the oven to 375 degrees. Heat the oil in a large cast iron pan or oven-safe skillet over medium heat. Once oil is shimmering, add the onions and cook, stirring often, for 7 to 10 minutes or until softened and slightly brown. Add garlic and cook for 30 seconds or until fragrant. Add the tomatoes, paprika, tomato paste, wine (or broth), half of the parsley and raise heat to medium-high and bring to a simmer. Let simmer uncovered until the sauce cooks down by one-quarter, about 15 minutes. Add the zucchini noodles and toss well to combine. Make 4 cavities in the veggies and add the fish fillets. Cover with an oven-safe lid, if available.
- Place the fish in the oven and bake until fish is opaque and flakes with a fork, about 30 minutes. Garnish immediately with remaining parsley. Serve.