This is one of those meals I make when I want something that feels a little elevated, but still simple and grounding.

It’s inspired by chicken francese, but instead of the traditional buttery sauce, I keep it lighter - letting fresh lemon, good olive oil, and simple ingredients do the work.

It’s the kind of dinner that comes together easily, but still feels thoughtful. Balanced, satisfying, and some I genuinely crave on a regular basis.

I’m always thinking about meals in terms of balance - protein, healthy fats, and something fresh.

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This has all of that:

• crispy, golden chicken (protein)

• Olive oil (healthy fats)

• A fresh arugula salad on top (fiber + greens)

It feels light, but still filling - which is exactly how I like my dinners, especially during the week.

Ingredients

For the chicken:

• 2 chicken cutlers (thickly sliced or pounded)

• 1-2 eggs

• Gluten-free flour (or regular if preferred)

• Olive oil (good quality!)

• 2 fresh lemon

• Salt & pepper

For the arugula salad:

• Arugula

• Cherry tomatoes (halved)

• Shaved parmesan

• Olive oil

• Balsamic vinegar

• Pinch of salt

How to Make It

Start by seasoning your chicken with salt and pepper.

Lightly dredge each piece in gluten-free flour, then dip into egg until fully coated.

Heat olive oil in a pan over medium heat, then add the chicken. Cook until golden and crispy on both sides — about 3–4 minutes per side depending on thickness.

While the chicken is cooking, squeeze fresh lemon directly into the pan. This is key — it keeps the dish light and adds that bright, fresh flavor you’d expect from a classic francese, without needing a heavy sauce.

Spoon some of the pan juices over the chicken as it finishes cooking.

Remove from heat and let it rest for a minute.

Make the Salad

In a bowl, toss together:

• arugula

• cherry tomatoes

• shaved parmesan

Drizzle with olive oil and a little balsamic, then add a pinch of salt and toss gently.

Assemble

Place the chicken on a plate and top with the arugula salad.

& enjoy!

There’s something about a savory breakfast that just hits differently.

Maybe it’s because it feels grounding. Maybe it’s because it keeps you full for hours. Or maybe it’s because once you start building your mornings around real, whole foods - you realize how steady and clear your energy can actually feel.

This bowl came from one of those mornings where I wanted something colorful, satisfying, and nourishing without overthinking it. I layered simple ingredients I always have in my kitchen - greens, eggs, roasted Japanese sweet potatoes, avocado, fresh herbs - and it turned into one of those meals I keep coming back to.

I always remind my clients: balanced meals create balanced hormones, balanced blood sugar, and balanced moods.

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It’s not about being restrictive.

It’s about building a plate that supports you.

Let’s break down why this combination works so well.

Protein for stability + satiety: The 7-minute hard boiled eggs provide high quality protein and healthy fats that help stabilize blood sugar and keep you full for hours. Starting your day with protein helps reduce mid-morning crashes and cravings later on in the day!

Complex carbs for steady energy: Japanese white sweet potatoes are my favorite. They are rich in fisher and slow digesting carbohydrates. I love eating these in the morning because they give you that energy without spiking your blood sugar the way refined carbs can. (don’t be afraid of carbs! just focus on quality and balance.)

Healthy fats for hormone support: Avocado adds monounsaturated fats that support hormone production, brain health, and nutrient absorption.

Bitter greens for digestion: Arugula isn’t just pretty. Bitter greens stimulate digestion and bile production, which supports fat metabolism and overall gut health!

Antioxidants + fresh herbs: Tomatoes are full of lycopene and vitamin C + parsley and chives are loaded with anti-inflammatory properties. Fresh herbs are one of the easiest ways to upgrade a meal nutritionally.

The Grounded Morning Bowl Recipe

Serves 1

Ingredients:

• 2 cups fresh arugula

• 2 eggs (7-minute boiled)

• 1/2 avocado, sliced

• 1 small Japanese white sweet potatoes, cubed

• 1/2 cup cherry tomatoes, halved

• 1 tbsp fresh parsley, chopped

• 1 tbsp chives, chopped

• Extra virgin olive oil

• Sea salt

• Paprika

How to Make It

1. Roast the sweet potatoes

   1. Preheat oven to 400°F.

   2. Cube the Japanese sweet potato and toss with olive oil, paprika, and a pinch of sea salt.

   3. Roast for 25-30 minutes until golden and caramelized.

2. Make the 7-minute eggs

   1. Bring a pot of water to boil. Gently lower eggs in and cook for 7 minutes.

   2. Immediately transfer to an ice bath to stop cooking.

   3. Peel and slice in half.

3. Toss the tomatoes

   1. Mix halved cherry tomatoes with chopped parsley, olive oil, and a pinch of sea salt.

4. Build your bowl

   1. Start with a base of arugula.

   2. Add roasted sweet potatoes, eggs, sliced avocado, and tomatoes.

   3. Top with fresh chives, flaky salt, and another light drizzle of olive oil.

If you struggle with afternoon crashes or intense sugar cravings later in the day, look at your breakfast first.

Most people undereat protein in the morning or rely on quick carbs alone. A savory bowl like this keeps cortisol and blood sugar more stable — which supports everything from mood to metabolism.

And if you’re someone who thinks you “don’t like savory breakfast” — try it for one week. Your energy might surprise you.

Hope you make it!

Xoxo,

Sof

Grilled chicken thighs, brown rice, mango corn salsa, and a crunchy slaw come together in a way that feels both grounding and fresh. You get protein that keeps you full, carbohydrates that provide steady energy, and vibrant produce that brings balance and brightness to the plate. Every component plays a role, creating a dinner that feels complete rather than heavy or restrictive.

What I love most about meals like this is how supportive they feel. They’re nourishing without being complicated and comforting without being boring. This is the kind of dinner that helps stabilize blood sugar, supports digestion, and leaves you feeling satisfied - not needing a quick fix later on in the night.

Since so many of you asked for the recipe, I’m sharing the full breakdown below so you can easily make this part of your own rotation!

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Ingredients:

For the Grilled Chicken Thighs

• (4) Boneless, skinless organic chicken thighs

• Extra virgin olive oil

• Salt

• (1 tsp) Garlic powder

• (1 tsp) Paprika

• Optional: lemon juice

For the Brown Rice

• Brown rice

• Water or broth

• Salt

• Optional: Olive oil

For the Mango Corn Salsa

• (1/2 cup) Ripe mango, chopped

• (2) Corn on the cob

• (1/2) Red onion, finely chopped

• (1) Avocado, diced

• (1) Tomato, diced

• Balsamic Vinegar

• Fresh lime juice

• Extra virgin olive oil

• Salt

For the Crunchy Slaw

• (1 head) Shredded cabbage or slaw mix

• Extra virgin olive oil

• (1 tbsp) Dijon mustard

• Apple cider vinegar

• Salt

  

Recipe Breakdown

1. Cook the Brown Rice: Rinse rice well. Cook according to package instructions with a pinch of salt. Once cooked, fluff with a fork and finish with a drizzle of olive oil. Set aside.

2. Grill the Chicken Thighs: Pat chicken dry and place in a bowl. Toss with olive oil, salt, pepper, garlic powder, and paprika. Grill over medium heat for 5-6 minutes per side, until cooked through and lightly charred. Finish with a squeeze of lemon!

3. Make the Mango Corn Salsa: In a bowl, combine mango, corn, red onion, avocado, tomato, and parsley. Drizzle with olive oil, add a splash of balsamic and fresh lime juice, seasons with salt, and toss gently. Adjust seasoning to taste.

4. Prepare the Crunchy Slaw: Whisk olive oil, vinegar (or lemon), Dijon, and salt. Toss with cabbage until evenly coated. Let sit for 10-15 minutes to soften slightly while staying crunchy.

5. Assemble the Plate: Start with brown rice, add grilled chicken thighs, spoon mango corn salsa over the top, and finish with crunchy slaw on the side & enjoy!!

I always remind my clients that nourishing yourself doesn’t have to be complicated or perfect - it just needs to be intentional. Meals like this are a great example of how simple ingredients, when cImbibed thoughtfully, can support energy, digestion, and overall well-being while still being enjoyable.

If you’re looking to build meals that help you feel better without restriction or overwhelm, this is a great place to start. And if you ever need guidance creating routines or meals that work for your lifestyle,I’m always here to help!

Xoxo,

Sof

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If you’ve been around here for a bit, you’ve probably seen these pop up on my stories more than once - and lately I’ve gotten so many messages asking for the recipe! This is one of those meals I come back to when I want something comforting, balanced, and easy on digestion. Proof that healthy food can still feel satisfying, cozy, and realistic for everyday life.

These turkey zucchini boats are one of those meals I make when I want something:

• grounding

• nourishing

• high in protein

• but still light and easy to digest

They’re simple, flexible, and one of my favorite “reset” dinners - especially after travel, a busy week, or when I want something cozy without feeling heavy.

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Why I love this meal

This recipe checks a lot of boxes for me, both nutritionally and practically.

• High-quality protein from ground turkey

• Fiber + volume from zucchini and mushrooms

• Minerals + umami from mushrooms (great for balance + satiety)

• Healthy fats from olive oil

• Naturally gluten-free

• Easy to prep ahead and reheat

Ingredients (serve 2-3)

• 3-4 medium zucchini

• 1 lb ground turkey (I use organic)

• 1 tbsp olive oil

• 1 small white onion, finely diced

• 2 cloves garlic, minced

• 1-1 1/2 cups mushrooms, finely chopped (optional)

• 1 tsp dried oregano

• 1/2 tsp smoke paprika (also optional)

• Salt + pepper to taste

• 1/2 cup grated Parmesan cheese

• Optional toppings: fresh basil, parsley, chili flakes

How to make them:

1. Prep the zucchini: preheat oven to 375 degree F. Slice zucchini lengthwise and scoop out the centers to form boats.

2. Cook the filling: heat olive oil in a pan over medium heat. Add onion and cook until soft, then add garlic. Add mushrooms and cook until they release moisture and soften (this step builds all the flavor).

3. Add the turkey: add ground turkey, breaking it up as it cooks. Season with oregano, paprika, salt, and pepper.

4. Assemble + bake: spoon mixture into zucchini boats, top with freshly grated Parmesan cheese, and bake for 15-20 minutes until bubbly and golden.

5. Finish: top with fresh herbs and a drizzle of good olive oil.

What I love most about this recipe is how forgiving it is-you can truly use whatever you have on hand. Swap turkey for chicken, mushrooms for spinach, or Parmesan for mozzarella and it still works amazing.

I hope this recipe makes your week a little easier and your meals a little more nourishing. If you try it, let me know what you think 0 I love hearing how these recipes land in your kitchen!

Xoxo,

Sof

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I always tell my clients: how you start your mornings sets the tone for your entire day. Not in a rigid, perfectionist way - but in a supportive one.

For years, breakfast felt rushed. Something quick. Something “healthy enough.” But as I’ve grown as a health coach - and honestly, as a human - I’ve learned that how you start your morning matters more than we give it credit for.

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Breakfast for many can feel intimidating, especially when you’re trying to “do better.” There’s so much information out there. So many rules. So many opinions on what you should or shouldn’t eat first thing in the morning.

Add in busy mornings, low energy, or past attempts that didn’t stick, and suddenly even building a breakfast plates can feel overwhelming.

Accountability doesn’t come from perfection. It comes from keeping things simple!! That’s why I focus so much on building balanced breakfast plates - not rules, not restriction, not tracking.

Start Simple: How to Build a Breakfast Plate

If you’re just getting started, here’s the easiest way to think about breakfast:

Build, don’t restrict. Add, don’t overthink.

Use this simple framework:

1. Protein

2. Color (fruit or veggies)

3. Healthy fats

4. Carbohydrates

This morning‘s plate is a perfect example of what I mean when I say eat the rainbow at breakfast.

What’s on My Plate (and Why It Works)

Hard-boiled eggs: eggs are one of the most nutrient-dense foods you can eat in the morning. They provide high-quality protein, healthy fats, and choline - which supports brain function and hormone health. Starting my day with protein helps stabilize my blood sugar and keeps my energy steady.

Kiwi: bright, fresh, and packed with vitamin C and fiber. Kiwi is especially supportive for digestion and gut motility, which is why I love including it in the morning!

Rosemary sourdough toast: I picked this up from the farmers market a couple days ago and let me just say wow. Naturally fermented and is a lot easier to digest than many other breads + provides sustained energy. Healthy carbs in the morning support focus, mood, and cortisol balance - yes, carbs belong at breakfast.

Organic chicken sausage: an easy way to increase protein and stay satisfied longer. Protein at breakfast helps reduce cravings later in the day and supports muscle and metabolic health.

Avocado: healthy fats like avocado really help your body absorb fat-soluble vitamins from the rest of your meal. Plus, it makes the plate feel complete in my opinion :)

Why Eating the Rainbow Matters

Color on your plate isn’t just aesthetic - it’s functional.

Each color brings different antioxidants, vitamins, and minerals that support:

• Digestion and gut health

• Energy production

• Hormone balance

• Brain function

• Blood sugar regulation

Most importantly, there is no such thing as a “perfect” breakfast. You don’t need trends, rules, or restriction.

Start by asking:

• Where can I add protein?

• Where can I add color?

• How can this meal support me today?

That’s how sustainable wellness is built. This approach to breakfast didn’t come so easy for me - it came from learning what actually works.

I’ve had seasons where mornings felt rushed and unstructured. Times when I wanted to “do better” but felt stuck between doing too much or doing nothing at all. Over time, that one small habit created momentum. More steady energy. Less stress around food. More trust in myself.

Remember, progress doesn’t come from perfection - it comes from repetition. Simple, balanced breakfasts are one of the easiest ways to build consistency and trust with your body.

I hope this helps take some of the pressure off breakfast and makes starting feel a little more doable!

Xoxo,

Sof

Not the rigid, container-stacked, eat the same thing for 5 days kind of meal prep. But intentional, flexible prep that makes healthy choices feel easy - especially during busy weeks, travel resets, or when life feels hectic.

Lately, that’s looked like stocking my fridge with nourishing staples and making one go to recipe I can grab when hunger hits. Enter: my loaded veggie bites - a recipe I’ve been making on repeat and recommending to clients nonstop.

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Why Meal Prep Works

Over the years, I’ve seen one pattern consistently with clients:

When nourishing food is easy to reach, healthy choices start to happen naturally.

Meal prep supports health in a way that feels realistic and sustainable.

• It stabilizes energy + blood sugar: when balanced meals are already prepped, you’re less likely to skip meals or grab something that leaves you crashing an hour later. Protein + fiber + healthy fats on hand = steadier energy throughout the day.

• It supports digestion: home cooked, whole food meals are easier on the gut. When clients prep veggie forward, fiber rich foods, bloating decreases, digestion improves, and hunger cues feel clearer.

• It reduces decision fatigue: one of the biggest stressors I see? “What should I eat?” When meals or components are prepped, that mental load disappears - and stress levels drop along with it.

• It keeps you aligned with your goals (without restriction): meal prep isn’t about perfection - it’s about support. When nourishing food is available, you naturally make choices that align with how you want to feel.

I’m a big believer in preparing versatile foods that work across meals.

Things like:

• Roasted veggies

• Protein packed bites

• Sauces, dips, spreads

• Grains you can mix and match

That’s exactly why I love these loaded baked veggie bites. They’re easy to make, packed with fiber and protein, perfect for snacks, lunches, or even breakfast!!

Broccoli Baked Veggie Bites Recipe

Ingredients:

(Adjust based on what you have - this recipe is forgiving)

1. Gluten free breadcrumbs ( I did not have on me for this batch so I blended very finely gluten free bread and it came out still amazing!)

2. 2 cups broccoli florets

3. 3/4 cup Parmesan cheese (100% cheese, no fillers - freshly grated if possible)

4. 2 large eggs

5. 2 tablespoons gf flour

6. 1 tablespoon olive oil

7. 1 teaspoon garlic powder

8. 1/2 teaspoon onion powder

9. 1/2 teaspoon sea salt

10. Optional: red pepper flakes for a little heat

Instructions:

1. Preheat oven to 375°F and line a baking sheet or mini muffin tin with parchment paper.

2. Lightly steam the broccoli for 2-3 minutes until just tender. Let cool, then finely chop.

3. In a large bowl, combine broccoli, onion and parmesan.

4. Add eggs, flour, olive oil, and seasonings. Mix until well combined.

5. Scoop mixture into small bite-sized mounds or mini muffin cups, pressing gently to shape.

6. Bake for 202-25 minutes, flipping halfway if baking on a sheet, until golden and set.

7. Let cool slightly before serving!

Storage Tips:

• Store in an airtight container in the fridge for up to a week.

• Reheat in the oven or air fryer for best texture.

• Freezer-friendly - freeze once cooled and reheat as needed.

How I Eat Them:

• Perfect as a mid-day snack with hummus or yogurt dip

• Added to a lunch bowl with greens and avocado

• Yum to pair with eggs for a savory breakfast

• Straight from the fridge when I need something quick

Meal prep doesn’t have to be complicated to be impactful. One nourishing recipe, a stocked fridge, and a little intention can completely change how your week feels.

Consistency comes from support, not restriction. Save this recipe, make it your own, and come back to it on the weeks you need something grounding and nourishing!

Xoxo,

Sof

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Why I love This Dish

When I think of the perfect weeknight dinner, it checks three boxes: flavor, nourishment, and ease.

• Flavor: the chimichurri sauce is the star - fresh herbs, garlic, lemon, and olive oil to create that zesty punch that wakes up the whole dish.

• Nourishment: chicken thighs bring protein and healthy fats, while broccoli and potatoes deliver fiber, vitamins, and minerals.

• Ease: everything grills / bakes in under 30 minutes, making it just as doable on a Tuesday as it is for a casual dinner party.

How I Make It at Home

Chicken Thighs

I start by pounding out the chicken til its very thin and marinate it with a generous amount of olive oil, lemon juice, sea salt, pepper, and spices. I love adding smoked paprika and oregano for warmth and depth. I grill them on a skillet until the skin is golden and crispy.

Baby Potatoes

I used baby potatoes and keep them whole. They go straight into a baking dish covered in olive oil, salt, garlic powder, paprika, oregano, and lotssss of lemon. They bake until their skins are crispy and blistered, and the inside stays creamy and soft. The lemon caramelizes slightly in the oven, adding tangy depth that makes them sooooo good.

Broccoli

To keep things fresh and light, I steamed broccoli florets until just tender. It adds that fresh, clean balance to the richness of the chicken and potatoes. A little olive oil, lemon juice and that’s it.

Cucumber-Tomato Salad

To finish the plate with freshness, I chop up cucumber and tomatoes, toss them with olive oil, salt, and vinegar. It’s simple, crisp, and the perfect cooling counterpart to the chimichurri and hearty potatoes.

It’s colorful, vibrant, and balanced - the kind of dinner that feels just as nourishing as it does indulgent. Protein, fiber, complex carbs, healthy fats, and fresh vegetables all working together on one plate!!

XO,

Sof

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Of course, the second I got home, I needed to recreate this, and I honestly perfected it on the first try.

What you’ll need and brands I used:

-2 packets of ceremonial grade matcha powder (brand: Pique)

-5 tbsp hot water

-2 tbsp cinnamon

-1 cup almond milk (brand: Malk)

-1/2 cup vanilla creamer (brand: Laird - good ingredients and froths well)

Instructions:

• In a bowl, whisk your matcha powder and cinnamon with hot water until smooth and frothy

• Pour your milk over ice and add your matcha mix

• Top it off with frothed vanilla creamer and cinnamon & enjoy!

As a health coach, I always seek easy, nutritious, delicious snacks that fuel the body and satisfy cravings. These little bites of goodness are packed with fiber, protein, and healthy fats, making them the perfect snack for busy days, workouts, or even a quick breakfast on the go.

Benefits:

1. Nutrient-Dense: these bites are full of superfoods like oats, dates, chia seeds, and hemp seeds, which provide lasting energy and support digestion.

2. Natural Sweetness: the dates act as a natural sweetener, eliminating the need for added sugars.

3. Protein-Packed: with peanut butter and hemp seeds, these bites deliver a plant-based protein punch to keep you feeling satisfied longer.

4. Easy to Make: no baking required! these bites come together in just minutes, making them a convenient and healthy choice.

5. Indulgent yet Healthy: the dark chocolate chips and coconut flake add a hint of indulgence while still keeping them nutritious.

Ingredients:

1. 1 cup of rolled oats (I use the brand farmers we know - try and avoid highly processed brands with added sugars and preservatives; they have a higher glycemic index - meaning they cause a rapid spike in blood sugar levels!)

2. 1/2 cup pitted dates (soak in warm water for 5-10 minutes - makes blending much easier)

3. 1/2 cup natural peanut butter

4. 2 tbsp chia seeds

5. 2 tbsp hemp seeds

6. 1/3 cup dark chocolate chips

7. 1/4 cup unsweetened coconut flakes

8. Pinch of sea salt

Instructions:

1. In a food processor, pulse the dates until finely chopped

2. Add oats, peanut butter, chia seeds, hemp seeds, and sea salt. Process until the mixture forms a sticky dough

3. Roll the mixture into small-bite-size balls and cover them each in coconut flakes and dark chocolate chips

4. Refrigerate for at least 30 minutes to firm up and ENJOY!

These energy protein bites are super simple to make, filled with wholesome ingredients, and are perfect for a quick pre-workout snack or a mid-day pick-me-up - Enjoy!

I am a breakfast girly forever at heart, but sometimes eggs on avocado toast can get repetitive for me. What’s amazing about shakshuka is that it’s super easy to whip up and perfect for those lazy weekends or even a quick weekday breakfast when you need to spice things up! The best part about this dish is that you can customize it however you want / with whatever you have + it takes under 30 minutes to prepare!

As a health coach, I am always finding new ways to switch up my client’s meal plans and this shakshuka dish has been a hit.

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What you’ll need:

Ingredients:

• 1 can whole peeled tomatoes

• 5 large eggs

• 1 clove of garlic (minced)

• 1/2 white onion (chopped)

• 1 teaspoon paprika

• 1 teaspoon cumin

• 1 teaspoon garlic powder

• salt and pepper (to taste)

• handful fresh parsley (chopped)

• 2 tablespoons olive oil

• handful feta (crumbled)

Instructions:

1. The first thing you’ll do is chop up your garlic and onion. On medium-high heat coat your skillet with some olive oil.

2. Add your garlic, onion, cumin, paprika, garlic powder, salt and pepper

3. Let it cook until the onion becomes translucent (you don’t want to burn the garlic!)

4. Add your peeled tomatoes into the skillet and let it simmer for about 5-8 minutes (season with a little salt and pepper - you want the sauce to soak up all the flavors)

5. Once your sauce is ready carve out small wells in the sauce and crack the eggs into each well. Cover with a lid and cook the eggs for 5-8 minutes, or until the eggs are done to your liking.

6. Garnish with crumbled feta and fresh parsley

7. & ENJOY!

** I love to serve this with fresh tahini, cucumber salad, and some fresh pita!

If you’re anything like me, you love a good weeknight dinner that’s delicious and easy to clean up. My sheet pan salmon recipe is just that. This vibrant dish is filled with tender salmon, bright cherry tomatoes, golden baby potatoes, and crispy broccolini, all marinated in my homemade sesame honey dressing - a total game changer.

It’s colorful, packed with flavor, and comes together in just one pan, making it perfect for those busy evenings when you want something fresh and satisfying without the fuss.

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What makes this meal so nutritious?

Salmon is a superstar regarding nutrition - loaded with omega-3 fatty acids, supports heart health, reduces inflammation, and even promotes brain function.

Cherry Tomatoes, bursting with antioxidants like lycopene, are great for skin health and reducing the risk of chronic disease.

Baby potatoes, are an amazing source of complex carbs and potassium, giving you that sustained energy without the crash.

Broccolini is rich in vitamins A, C, and K, all supporting your immune system and bone health.

Here is what you’ll need:

Ingredients:

• 3 salmon fillets

• 1 lb gold baby potatoes - sliced in half

• handful of cherry tomatoes + 1 beefsteak tomato - sliced in half

• 1/2 lb broccolini - ends trimmed

• 1 lemon

• 4 tbsps EVOO

• 1/4 tsp garlic powder

• 1/4 tsp oregano

• 1/2 lb feta - cut into cubes

• 1/2 cup fresh parsley - roughly chopped

• 2 cloves of garlic

• salt and pepper to taste

Dressing:

• 2 tsp of soy sauce - low sodium

• 1 tbsp rice vinegar

• 2 tbsp sesame oil

• 1/2 clove garlic - finely minced or grated

• 1 tbsp of raw honey

• pinch of salt

Instructions:

1. Preheat oven or grill to 400 degrees. Slice in your tomatoes, baby potatoes, and trim the ends of your broccolini.

2. In a sheet pan add your tomatoes, baby potatoes, and broccolini. Toss with olive oil, sea salt, pepper, garlic powder, and oregano.

3. Once everything is well combined, arrange the salmon fillets on the sheet pan. Whisk together your dressing and brush onto salmon fillets.

4. Thinly slice some lemons and place them in between the vegetables.

5. Bake for 20-25 minutes until broccolini and potatoes are fork-tender and salmon is cooked through.

6. Once finished, top it off with cubed/crumbled feta, fresh parsley, and sesame seeds.

ENJOY!!!

I thrive during the summer months. There’s truly something so special about the simplicity of the season that makes everything feel easier and more enjoyable! Sun shining, hot days, fresh produce. This time of the year also makes cooking feel less like a chore - meals are a lot more simple, emphasizing fresh-sourced produce.

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Here is what you’ll need:

Ingredients:

1. Tortilla (I like to use siete wraps - wholesome ingredients, grain-free, and rich in nutrients compared to traditional wraps)

2. 3 eggs (I like to use pasture-raised organic eggs - these are eggs from hens that are raised without synthetic pesticides, antibiotics, or hormones)

3. Tomatoes

4. Microgreens

5. Good quality extra virgin olive oil

6. Flaky sea salt

Next time you're in a hurry but still want a breakfast that keeps you feeling full, give this recipe a try! It’s quick to whip up and packed with all the good stuff you need to kickstart your day. You get a great balance of protein, fiber, and antioxidants that will keep you energized all morning.

xoxo!

As the sun shines brighter and the days get longer, summer is the perfect time of the year to experiment and get creative with new recipes!

Quick Tips for Experimenting with New Recipes:

• Start with Simple Recipes: begin with simple, crowd-pleasing dishes like salads, sandwiches, or grilled meats.

• Play with Spices: experiment with new spices and herbs to add depth and excitement to your dishes! (Right now I love dill and cilantro)

• Don’t Be Afraid to Fail: remember that trying new recipes means there might be failures along the way. Learn from them, adjust, and move forward!

• Make it Fun: most importantly have fun while you’re cooking. Share your creations and enjoy the company you're with while trying new flavors.

Summer cooking to me is all about simplicity and ease. I crave recipes that are carefree, effortless, and require minimal ingredients. It’s all about simplicity - simplicity in ingredients, simplicity in technique, and simplicity in presentation.

Introducing my new summer obsession …. Charred Cabbage with Honey Tahini Dressing

I know what you’re thinking… cabbage can be a bit boring and often overlooked, but trust me, this recipe will change your mind. The combination of flavors and textures is unbelievable. The sweetness of the honey and the tanginess of the lemon juice in the tahini dressing perfectly balance out the earthy flavor of the cabbage. But, beyond the taste, cabbage is one of those superfoods that always deserve a spot in the fridge. Cabbage is like a health hug in a leafy green package - it’s packed with vitamins, antioxidants, and fiber that help support your digestive health and reduce inflammation.

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Let’s make it!

Ingredients:

• 1 head of green cabbage

• 1/4 cup extra virgin olive oil

• 1 tsp garlic powder

• 1/3 cup tahini ( I love Soom )

• 1 tbsp raw honey

• 1 garlic clove (finely grated)

• 1/2 lemon

• Handful dill

• 1 tbsp black or white sesame seeds

Instructions:

Step 1: Heat your cast iron skillet on medium-high heat. Cut your cabbage in half through the core and cut each half into 3 wedges (make sure you keep the core intact so it doesn’t fall apart). Marinate your cabbage with extra virgin olive oil, sea salt, and garlic powder.

Step 2: Grill your cabbage on each side for about 8-10 minutes until beautifully charred. Transfer to a cutting board and let it cool for 5 minutes.

Step 3: In a bowl, combine tahini, garlic, lemon, raw honey, extra virgin olive oil, and a generous pinch of salt (I love using flaky sea salt). Add 3-4 tbsp of ice-cold water while whisking - the sauce should be silky and creamy but pourable.

Step 4: Spoon your tahini dressing on a platter and add your cabbage wedges. Finish it off with some freshly chopped dill, sesame seeds, and a little olive oil.

&ENJOY!

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Let’s make it!

The first thing you want to do is add your beans (I use organic BPA-free canned beans, Eden is a good brand) into your food processor, or if you don’t have one you can smash them with a fork. The burgers are best when they still have some texture to them - you do not want the mixture to be too thin. Next, you want to add your spices - garlic powder, celtic sea salt, and paprika. Once everything is combined you want to add in your grated zucchini, shallots, and chia seeds. ***(You want this to sit for about 10 minutes to allow the chia seeds to gel everything together)

Once everything is combined it’s time to form patties! I sauteed them in a cast iron skillet with some olive oil for about 5-8 minutes until they had a nice golden crust and were firm.

While they cooled down I started on my homemade tahini dressing (which is to die for!!!!)

Tahini Dressing

Ingredients:

• 1/3 cup tahini (ground sesame seeds - I love the brand Soom)

• 1/2 of a large lemon

• 1-2 tbsp maple syrup (or sub agave/honey)

• 1 clove garlic (grated or minced)

• 1/4 cup ice-cold water

• 1/4 teaspoon sea salt

I love eating these burgers on fresh arugula with some good quality olive oil and fresh lemon juice. You can add whatever toppings you want or have on hand - but I keep it simple with some fresh avocado and finish it off with our fresh tahini dressing on top.

Summer Veggie Burgers

Ingredients:

• 1 can (15 ounces) of black beans, rinsed and drained (Eden is organic and BPA-free)

• 1 teaspoon garlic powder

• 1 teaspoon paprika

• 3/4 teaspoon Celtic sea salt

• 1 ½ cup shredded zucchini (excess water drained)

• 1 teaspoon shallot

• 4 tablespoons chia seeds

• 1 ½  tablespoon olive oil

Instructions:

1. Pulse the black beans with the spices until it is chopped up but not too mushy. If you don’t have a food processor mash with a fork!

2. Once everything is combined put the bean mixture into a bowl with the zucchini, shallot, chia seeds, and olive oil.

3. Mix until evenly distributed.

4. Let it sit to let the chia seeds gel everything together (about 5-10 minutes).

5. Form into 8 burgers and set aside on a plate.

6. Heat a large cast iron skittle on medium. Add your olive oil and cook burgers until golden brown on each side (about 5-8 minutes).

7. Serve and enjoy!!