19 New Year Resolutions:
1. Going through an entire week without cooking israeli couscous. For what is worth, I’m the queen of israeli couscous. My kids can eat that for morning (…?!), lunch and dinner. With all due respect (and I do respect) to this lovely carb, it would be a dream to go through a whole week without it. (Of course, this decision bares a hidden wish that instead of israeli couscous my kids will start to like whole rice, but this is really a secret wish and we beter not tell them😉).
2. Listen to my body. To rest when it’s time to rest, breathe when it’s time to breathe. To nourish my body with delicious and real food, full of things that are good for it.
3. Drink less coffee.
4. Go on a date with Tamar once a month. Only me and her, the girls.
5. To have more patience, especially with the kids.
6. To go dancing
7. Meditation. I start and stop and start again and stop again. Rumor has it that practicing meditation is a key element in a person’s happiness. Will I be able to give myself the gift of a daily meditation practice in 2019?
8. Travel more. That’s a star in every list, isn’t it? To travel in Israel, to travel abroad, to travel with my kids, to travel only with Lior and to travel only with myself. To get to know at least one new country.
9. Buy less. Teach my kids how important it is.
10. Meeting at least one new friend, but the kind of friend that will be around for many many years.
11. Organize all the pictures laying across computers and mobile devices. I swear, this year it will be done.
12. Write every day one thing I’m grateful for. It’s part of a positive self-talk I’m trying to make with myself. I already bought a special notebook😉
13. Getting a gel manicure. Wait, don’t leave. As a daughter to a hair designer dad and a mom who sells beauty products, there is no better phrase to describe my grooming habits than “the shoemaker’s children go barefoot”… I feel like making one new beauty care habit this year, and stick with it.
14. To take an Indian cooking course. If I don’t get to visit India this year, at least I’ll learn a little more about this lovely cuisine.
15. Dental floss. Every day.
16. Not to go on the scale. At all. All year round.
17. To find the perfect recipe for pizza dough.
18. Continue to make this blog a home. “The Happy Lentils” has been out there for less than two months, and its birth has been such a joyous event for me. I wish more and more guests will come to visit this home this year😊
19. To live a simpler life. Live simple, think simple, cook simple. To find inspiration in the way my children see the world. The simplicity always makes the things that are really important shine, so this year, let’s make the really important things be the stars.
19s. (what? it’s allowed!) To sit on the 31.12.2019 and see with pride that I have marked all the sections. Nothing is more satisfying, and I say this as an enthusiastic fan of lists, than seeing a list with a small check mark next to each item. It is also just the right moment to start putting together a new list.
Have a beautiful 2019 everyone♥
A simple, quick, seriously delicious pasta dish. Perfect for a mid-week dinner. Try it today.
Broccoli, Leek and Walnuts Pasta
9 oz/ 250 gr pasta, according to preference
1/2 head broccoli, cut into small florets (about 7 oz/200 gr)
1 cup leek, sliced in half and then into thin strips
4 garlic cloves, crushed
1 cup basil
1/2 cup walnuts, coarsely chopped
1/2 teaspoon chili flakes
salt and pepper to taste
1. In a large pot with boiling water and a tablespoon of salt, cook the pasta according to the package’s instructions. Add the broccoli florets 5 minutes before the end of the cooking and continue cooking the pasta and the broccoli together. When done, reserve 3/4 cup of cooking water, then drain the pasta and broccoli.
2. In a deep pan, or in the same pot where we cooked the pasta and broccoli, heat olive oil. Add leeks, ground chili, salt and pepper. Toss the leeks, while stirring, for about three minutes. Add the crushed garlic, and cook for another minute.
3. Add to the pan/pot the cooked pasta and broccoli, walnuts and the reserved cooking water. Mix well and cook for about 2 more minutes. Turn off the heat and add in the basil – chopped, torn in the hands or whole.
4. The dish can be kept in a sealed container in the fridge for up to 3 days.