I can sort of, kind of breathe? But that’s about all I have time for.

Cooking from scratch?

HA HA HA HA HA OK, you’re funny, no.

Do I still love to cook from scratch and take any opportunity to do so? Absolutely.

Does that scenario happen often? No way.

Right now, we’re leaning on our dear friend, the slow cooker, to get us through, and to get dinner (that didn’t come from a box, a bag, or a DoorDash driver) on the table.

What I won’t stand for is you eating a block of cream cheese a night, or relying on a suspicious can of cream-of-something to proxy flavor. No no no, we have no time, but we still have standards.

Here’s what we’re doing: a strategic, slow cooker-based meal system that banks on serious seasoning, Millennial-friendly flavors, and no overcooking. Dry chicken? Not on your dang life, Brenda.

Read more

It’s super stinkin’ easy, it makes plenty, it tastes even better the next day, and leftovers are super versatile. Plus, the pickled red onions? They’re as tasty as they are easy, and they really elevate this from “crap I have to throw this in the Crock-Pot before I leave for work” to worthy of posting on your Facebook Stories.

Yucatan-inspired, taco-focused, balanced, hearty, protein-heavy, divine.

Slow Cooker Yucatan-Style Chicken (Cochinita Pibil)

The Chicken

• 2½ lbs boneless, skinless chicken thighs

• 1½ tsp kosher salt

The Sauce

• 3 tbsp achiote paste (any Latin grocery has it, or grab it on Walmart’s site)

• ½ cup fresh orange juice

• 3 tbsp fresh lime juice

Read more

After I made my first dinner care package—chicken burrito bar with sides of fruit, cookies, and margs—I felt so hooked and satisfied.

I’ve always been stuck in that no man’s land, where you want to help but don’t know how. You don’t want to ask, you know they’ll say there’s nothing you can do, or they promise to let you know if there IS. But they don’t reach out, and they won’t.

Instead, you know what I’ve realized? We have to help without their involvement.

Especially women, we’re so trained to not want to be a burden. Not to let someone help, in case we a) seem vulnerable or like we can’t do it or worse b) we put somebody out.

Override all of that and make this ramen care package for a friend who needs it.

Here’s what we’re doing:

• We’re taking one thing off their plate by putting another thing on it.

• We’re answering the “What’s for dinner?” problem without lifting a finger or spending a dime.

• We’ve arranged it so the kids can help themselves, meaning a night off servitude.

• We’re sending in fruit, treats, and drinks for a well-rounded meal experience.

Here’s what we’re not doing:

• Taking any feedback at this time, thank you.

It’s dinner when they want. It’s lunches when they want. It’s not a mysterious casserole. It’s versatile and kid-friendly.

Here’s what you’ll need:

• Deli containers

• Portion cups and lids (I like a large cup so I can fit more—more is better for this Aries)

• Aluminum pans with lids

Here’s how we’re doing it.

Ramen Care Package

• Broth (tonkotsu and/or shoyu), in deli containers. I found tonkatsu cartons at Costco (!!) which was perfect, but there are plenty of options at various groceries.

• Cooked ramen noodles

• Toppings

  • Sliced pork belly or cooked chicken. I went with sliced rotisserie chicken breast for ease, but this recipe is super easy for deliciously rich homemade chashu

  • Soft-boiled eggs. I marinated mine in lots of soy sauce with a few glugs of rice vinegar and mirin, and splash of sesame oil.

  • Scallions, sliced

  • Corn

  • Bean sprouts

  • Nori sheets

  • Chili crisp

  • Kimchi

  • Sesame oil

• Potstickers or gyoza + dipping sauce

• Edamame + flaky salt

• Dessert: mochi daifuku OR whatever (Grocery store cookies slap equally)

• Drink: Ramune or canned Japanese soda (canned matcha = bliss)

• Deli containers

• Portion cups and lids (I like a large cup so I can fit more—more is better for this Aries)

• Aluminum pans with lids

It’s really freaking fast and easy recipes with like beaucoups of flavor.

I’m not settling for a murky Crockpot recipe that uses 1 brick of cream cheese, 1 can of cream of mushroom soup, and ??? else. No, no.

No, I want bold, current flavors. I want veggies! I want protein. I want it to taste really damn good, so that I can’t at all relate to those sad meal preps my health coach friends post.

As part of my dinner on the go series, this hot honey chicken Caesar pasta salad ticks all the boxes.

Easy? ✔️

Veggies and protein? ✔️

Modern flavors and lots of them? ✔️

Here’s the deal: boil some pasta in heavily salted water, drain, and rinse. Heat some chicken strips in hot honey, then toss it all together with a bagged chopped Caesar salad kit. Boom, done.

The whole thing stays fresh, thanks to the chopped Caesar kit.

Want more protein? Use a protein pasta, or increase the amount of chicken you’re using.

Spicier? Add in a couple shakes of red pepper flakes.

Throw it in a container (or Ziplock bag tbh), grab a fork, and head out. This recipe turns a sideline dinner into a religious experience.

Hot Honey Chicken Caesar Pasta Salad

Serves: 4–6 // Prep Time: 10 minutes // Cook Time: 10 minutes

For the Pasta Salad

• 8 ounces rotini, orecchiette, or cavatappi pasta (or use a protein pasta for boosted macros)

• 1 (10–12 ounce) chopped Caesar salad kit

• 2½ cups cooked chicken or grilled chicken strips, chopped or shredded

• ¼ cup freshly grated Parmesan, plus more for serving

• Juice of ½ lemon (optional, but brightens everything)

For the Hot Honey Chicken

• 2 tablespoons hot honey

• 1 tablespoon olive oil

• 1 teaspoon garlic powder

• ½ teaspoon onion powder

• ½ teaspoon smoked paprika

• Freshly ground black pepper

1. Bring a large pot of salted water to a boil. Cook the pasta until al dente according to the package directions. Drain, rinse under cold water, and let cool completely.

2. While the pasta cooks, whisk together the hot honey, olive oil, garlic powder, onion powder, smoked paprika, and a few cracks of black pepper.

3. Toss the chicken with the hot honey mixture. Heat a large skillet over medium-high heat and cook the chicken for 3–5 minutes, stirring occasionally, until it’s warmed through and lightly caramelized around the edges.

4. In a large bowl, combine the cooled pasta, the lettuce from the Caesar kit, about ¾ of the dressing, the Parmesan packet, and the croutons. Toss until evenly coated. (Add the remaining dressing if you like it extra creamy.)

5. Fold in the hot honey chicken and the additional grated Parmesan. Add the lemon juice, if using, and toss gently.

6. Finish with extra Parmesan, freshly cracked black pepper, and a light drizzle of hot honey before serving.

Notes

• If making ahead, stir the lettuce and croutons in right before serving for the best texture. However, the chopped lettuce kits will keep for an extra day.

• For more crunch, add chopped crispy bacon or roasted chickpeas.

• Make it lighter: use less dressing.

• Make it spicier: add a pinch of crushed red pepper.

Whether it’s for a friend or literally my own family, these care packages are doing the most.

They’re:

• helping a friend without having to ask what you can do to help

• feeding a friend when it works for them

• solving dinner for at least one night

• empowering the kids to make their own dinners and

• surprisingly easy to make and deliver

Here’s the deal: We prep a bunch of meal ingredients and sides.

• Gyro meat (Helloooooo gyro kit)

• Lemony rice

• Pita

• An easy cucumber-tomato salad

Then we load up the sides, dips, spreads, and toppings — the flavor multipliers. For this one? We’re mostly arranging containers of stuff in a large aluminum pan.

• Hummus

• Tzatziki

• Pickled turnip (the bright pink kind, of course!)

• Garlic spread

• Crumbled feta

• Kalamata olives

We finish with drinks and dessert, naturally. For this one I included:

• Baklava and other Greek-inspired pastries

• Honey-mint iced tea

What you’ll need:

• Deli containers

• Portion cups and lids (I like a large cup so I can fit more—more is better for this Aries)

• Aluminum pans with lids

Drop it off, and know you solved a very real problem… and that your friend is grateful.

Gyro care package

• Gyro meat (A gyro meal kit works!)

• Diced tomato, cucumber, and red onion

• Extra feta crumbles

• Kalamata olives

• Garlic spread/sauce

• Lemon wedges

• Rice with a squeeze of lemon

• Hummus

• Pita chips

• Baklava, or Greek yogurt + honey + walnuts

• Mint tea

• Pickled turnips (buy premade or make your own - recipe below)

For the pickled turnips:

• 1 pound turnips, peeled and cut into batons or wedges

• 2 Persian or Lebanese cucumbers, cut into spears (snacking cucumbers)

• 1 small beet, peeled and sliced (for color)

• 3 garlic cloves, smashed

For the brine:

• 2 cups water

• ¾ cup white vinegar

• 2 tablespoons kosher salt

• 1 teaspoon sugar

Pack the turnips, cucumbers, and beet slices upright into a clean quart jar, tucking the smashed garlic cloves in among them. Pack them snugly so they stay submerged once the brine goes in.

Combine the water, vinegar, salt, and sugar in a small saucepan over medium heat. Warm just until the salt and sugar dissolve, then remove from the heat and let it cool for a few minutes — you want it warm, not boiling hot, so the vegetables keep their crunch.

Pour the brine over the vegetables until they’re fully covered. Seal the jar and let it sit at room temperature for 2 to 3 days, then move it to the fridge. The turnips will take on that signature pink from the beet as they sit.

They’re ready once the turnips are pink & tangy, about 3 days. Keeps in the fridge for a month.

Well, the author would be v. disturbed by this series of mine. But that’s OK, because French women may not get fat but this American woman would literally starve if I didn’t eat on the go sometimes.

What we are trying to do right now is survive. Survive the season and literally survive, so our standards for our dining rituals might go out the window a little bit. Gone are the elaborate candlelit, white-tableclothed dinners you’ve been indulging in each night, going around the table with your family talking about your hopes and dreams. Those have been replaced by steering with your knee while you open an Uncrustable.

But here’s what we can do: we can make it delicious. We can make our chaos dinners something to look forward to. We can set a little intention behind it and enjoy it a lot more. Are you eating your adult Lunchable on bleachers? Maybe. Maybe not. Maybe you’re eating it from a folding chair on a field. Or in your minivan. But you’re going to make the other parents jealous, you’re going to well-fed, you’re going to want to post it to your Facebook stories (We’re old, leave us alone).

Here are the varieties we’re making:

• French-inspired charcuterie Lunchable (Just to troll French Women Don’t Get Fat tbh)

• Italian hoagie Lunchable

• Sushi Lunchable

• Mediterranean protein chicken Lunchable

Here’s what we need:

• Highly recommend you get some sectioned lunch containers for this season of your life, and they work beautifully for an adult Lunchable.

Here’s what we’re not doing:

• Stressing about it

• Panic Instacarting any ingredients

• Giving up because we don’t have everything in the list

This is all about ✨inspo✨ - inspiration to use what you’ve got, maybe grab a thing or two during this week’s grocery run, and call it a day.

The French Girl Charcuterie Lunch Box

Protein

• Prosciutto

• Salami or soppressata

Cheese

• Brie wedge

• Aged cheddar or Manchego

Crunch

• Fig jam crackers

• Candied pecans

Fresh

• Grapes

• Apple slices

• Cornichons

• Olives

Extra

• A square of dark chocolate

• Honey drizzle packet

The Mediterranean Chicken Power Box

Protein

• Grilled chicken or chicken bites

• Greek yogurt ranch dip

Carb

• Mini pita or crackers

• A scoop of quinoa salad

Produce

• Cucumbers

• Carrots

• Snap peas

• Grapes

Dips

• Hummus

• Tzatziki

Crunch

• Roasted chickpeas tossed in everything seasoning

• Roasted edamame snacks

The Italian Deli Box

• Turkey

• Salami

• Provolone

• Marinated mozzarella balls

• Pepperoncini

• Marinated artichokes

• Crackers

• Tomatoes

• Snacking cucumbers, lightly sprinkled with salt

• Grinder dressing, for dipping

The Sushi Lunchable

• Sticky white rice, pressed into squares

• Smoked salmon

• Cucumber

• Avocado

• Edamame

• Spicy mayo

• Seaweed snacks

Maybe it’s my inability to not get involved, so I have like 400 drama club, PTO, and PTA meetings. Maybe it’s my school loving to like, connect with parents and communicate, so we have loads of events and grade overview nights. Maybe it’s starting my first-ever tennis team, and we’re trying to not, like, suck, so we have loads of practice (on top of my oldest’s tennis team season starting like, today).

Whatever it is, oh mama. Send help. I’m struggling. Right now, I’m lucky if dinner isn’t an Oscar Mayer Protein Bites lunchable in the car (My preferred semi-grown-up-ish Lunchable, so we have to be really specific). Best case scenario? I get a plate of something before I have to skid off to another meeting or practice.

This really easy back-to-school menu is all about convenience and ease. Everything is made ahead, in the Crockpot, air fryer, or on a sheet pan. But are we sacrificing flavor?

No!

We are not!

We have not yet stooped that low!

Instead, we’re focusing on intense flavors and powerhouse ingredients, like Boursin, gochujang, and hot honey. We’re letting them carry us right now! We’re eating plenty of veg and protein so we feel good, too.

The Exclusive Recipe: GardenCup Dupes - Jar Salads

These solved ALL my problems. I mean, my lunch problems. I’ll admit that prior to these, I was a Taylor Farms salad kit addict, but they were never complete for me. And was I going to spend $15 per jar to order GardenCup on a regular basis? Noooo way. These jar salads are so easy to throw together over the weekend, and they really stay good all week. They’re the lunch hero for this menu.

Find the recipe here.

Read more

The whole “just wait” thing always annoyed me. No matter what phase of life I was in, there was always someone right there, just waiting to tell me to, well, just wait.

Oh, you think having a newborn is expensive? Just wait…

Oh, you think having a stubborn 3-year-old is rough? Just wait…

Oh, you think you’re busy now with a toddler? Just wait…

Except they were right every dang time, which just makes me more annoyed. Every dang time, but especially about getting busier every single year. Nowadays, I eat at least half of my dinners outside of my own home, usually at some sporting event or in my car, which is very sad for a food-motivated person.

But I decided — why fight it? Let’s lean into this season and figure out systems that work for us. My series Dinner on the Go is just for this time. For busy families during a super busy back-to-school period.

This one is as on the go as it gets—it’s freaking delightful eaten in the car, blasting Hamilton as you fly down the interstate to get to whatever match or game or rehearsal your kid has lined up.

It couldn’t get simpler, either: it’s a chicken pot pie tucked into a hand pie, made easily, stored easily, eaten easily. I love her so much.

Notes: You can make these with two discs of pie crust or one per pie, folded over into a half-moon shape. I prefer the two-disc method because pie crust is a “more is better” thing for me, but half moons are perfect, too. If you go double crust, you’ll want to double your pie crust (Revolutionary, I know), or else you’ll have looooads of filling left over.

Chicken Pot Pie Hand Pies

Makes 10-12 hand pies (half-moon style) or 5-6 (double-crust, from 1 box)
Prep time: 30-40 minutes | Bake time: 20-25 minutes | Total time: ~55-65 minutes

Filling

• 3 cups cooked shredded chicken (rotisserie works great)

• 3 tablespoons butter

• 1 small yellow onion, finely diced

• 2 medium carrots, finely diced

• 2 celery stalks, finely diced

• 2 garlic cloves, minced

• ⅓ cup all-purpose flour

• 1 ½ cups chicken broth

• ½ cup whole milk or heavy cream

• 1 teaspoon poultry seasoning

• ½ teaspoon dried thyme

• ½ teaspoon garlic powder

• ¾ teaspoon kosher salt (adjust depending on chicken)

• ½ teaspoon black pepper

• 1 cup frozen peas

• 2 tablespoons chopped fresh parsley (optional)

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Dough

• 1 box refrigerated pie crust (2 crusts) for half-moon hand pies, or 2 boxes (4 crusts) for double-crust rounds, or empanada discs for a great freezer option

A quick reminder on crust: this filling amount is built for the fold-over, half-moon style, where one crust circle wraps around the filling and seals into a crescent. One box (2 crusts) gets you there. If you’d rather do a true double-crust hand pie—one disc on the bottom, one on top, sealed like a mini pie instead of folded—you’ll need roughly double the dough, since each hand pie now uses two full circles instead of one. Two boxes total (4 crusts) will likely leave you with filling to spare in that style, so either scale up to 3-4 boxes, or just plan on a little extra filling for spooning over biscuits or baked potatoes later in the week.

Egg Wash

• 1 egg

• 1 tablespoon water

Melt the butter in a large skillet. Add the onion, carrots, and celery, and cook 5 to 6 minutes until softened. Add the garlic and cook 30 seconds more.

Sprinkle the flour over the vegetables and stir for 1 minute. Slowly add the broth, whisking until smooth, then stir in the milk, poultry seasoning, thyme, garlic powder, salt, and pepper. Simmer 3 to 5 minutes until thick like gravy.

Stir in the chicken, peas, and parsley. Let the filling cool slightly before assembling—warm filling means soggy pastry.

Cut the pie crust into 5 to 6 inch circles, or use empanada discs as is. For half-moon pies, add about ¼ cup filling to one half of each circle, then fold over and crimp the edges with a fork. For double-crust pies, add filling to the center of one circle, top with a second circle, and crimp the edges together.

Place on a parchment-lined baking sheet, brush with egg wash, and cut a tiny slit on top of each.

Bake at 400°F for 20 to 25 minutes, until golden brown. Cool 10 minutes before eating.

It’s really still summer—it was 100º here yesterday!—but the kids are also really going back to school. At least I think they are… my youngest has his first day of kindergarten next week, and by the looks of my calendar, you’d think I was a teacher at one (or both?) of the schools myself.

It’s just pure chaos, all the time. I blame myself, I guess; I get involved in all the school things and end up with all the school things clogging my calendar. But I feel that the ability to give my time and talents back to the [really amazing] community is a privilege in and of itself, so I do it.

And I love it.

BUT I’m gonna complain about it right now.

It’s really throwing a wrench into my meals, too, which, if you know me… are like my main priorities in life. I’m not a meal skipper. I never “forget” to eat. I plan my entire day around when I’m stopping for lunch, which I eat cross-legged on the couch in front of an episode of Gilmore Girls.

But right now? I actually forgot to stop and eat yesterday. So the last thing I have time for is spending much time to make anything each day, which is why I created this

Lunch remix system.

Here’s the basic concept: you do a little prep work on Sunday, then remix your prepped ingredients all week into single-serving meals. Each week has a theme, of course, but we mix and match ingredients into different meals each day, with just a minute or two of effort.

Here’s what we’re making throughout the week:

• Loaded Taco Chicken Burrito Bowl

• Walking Taco

• Single-Serve Chicken Tortilla Soup (made in my beloved tiny Crockpot)

• Crispy Southwest Chicken Burrito

• Crunchy Taco Chicken Salad

• Bonus: Loaded Taco Chicken Nachos

And here’s what we’re prepping on Sunday:

• Salsa taco chicken (in the Crockpot or Instant Pot!)

• Cilantro-lime rice

• Super quickly seasoned black beans

• Corn

• Shredded lettuce

• Diced tomatoes

• Chopped cilantro

This is solving at least one of my problems right now, and I’ll take all the help I can get. No more sad store-bought wraps, no more diarrhea lettuce salad kits, no more overpriced delivery… Just flavorful lunches I actually look forward to.

Taco Chicken Week Shopping List

Serves: 4-5 dinners (or 5 single-serving dinners for one person with a little extra)

Protein

• 2 pounds boneless, skinless chicken breasts or thighs

Pantry

• 1 packet taco seasoning (or about 2 tablespoons homemade)

• 1 (16-ounce) jar salsa

• 2 cups jasmine rice (dry)

• 2 (15-ounce) cans black beans

• 1 (15-ounce) can sweet corn, drained

• 1 (32-ounce) carton chicken broth

• Tortilla strips or tortilla chips

Read more

But I’m deeply dismayed by the cost. $15 a pop?!

Desperate airport lunch? 100%. Daily weekday lunch? Not in this economy, my dude.

So I decided to dupe them myself, and I have to say—there’s really no going back now, not ever.

I settled into my most unhinged self and did some recon, looking for the most popular GardenCup salads, checking their ingredients list, and worked backwards, working in some “I love food so much”/”I write recipes so much” combo magic. The result? Not only damn delicious but… averaging $4.50 a pop.

And when I say they were

• Unbelievably easy to make

• Truly surprisingly delicious and

• Something I genuinely looked forward to every day?

I’m not lying, not one micron.

What I love so, so much is that these:

• Have protein, veggies, fat, and some carbs

• Stay super fresh, despite the dressing already being portioned

• Are super flavorful, so you’re not falling into Sad Desk Lunch™ territory

• Stay crisp and cooling, which is perfect when it’s back-to-school time but still also 300º outside

I highly recommend grabbing a set of giant glass jars for these. I love this set (especially the sweet colorful lids!) but any 32-oz. container will work. You can use deli containers, too! We prefer to use glass for most of our food, but deli containers are perfect if you’re taking it on the go but can’t or don’t want to tote back a giant glass jar.

Southwest Fajita Chicken Ranch

Shopping list (per jar — scale as needed)

• 3 oz grilled chicken strips

• Fajita or taco seasoning

• 2 tbsp ranch

• 1 tbsp guacamole (individual cups work great here)

• ¼ cup canned black beans, drained

• ¼ cup corn, drained (canned or frozen and thawed)

• ¼ bell pepper

Read more

A few months ago, I started this series to heal your slow cooker trauma, one recipe at a time. You know the pain—years of soupy, sloppy recipes you can’t exactly identify, except you’re really sure that there’s a full block of cream cheese and a couple cans of something in there.

In fact, those recipes are what led me away from the slow cooker for years, feeling almost certain that nothing truly delicious could be made in it. Then I took back my power and vowed to seek vengeance.

And justice is truly mine.

It started with Crockpot pollo a la brasa (ish), then it was Marry Me Chicken: Spring Edit, then Crockpot Thai mango coconut curry chicken—recipes I refuse to be identifiably of the slow cooker.

Now? We’re switching gears and going lemony, briny, fall-apart tender. Greek inspired, heavy on the comfort whilst also feeling light and bright.

Basically, it’s what you need in your back pocket as we head back to school, sports, and more obligations than we have time in our days.

What you need to know:

• Thighs only here — breasts will dry out in the slow cooker and you’ll miss the whole point.

• The orzo will keep absorbing liquid as it sits, so leftovers will be thicker and more risotto-adjacent. Stir in broth as you reheat, until it suits your texture preferences.

• You could absolutely reheat this as an avgolemono-style soup, with extra chicken broth and lemon juice. Authentic? Nah. Delicious? Absolutely.

What you need to do:

• Set it

• Forget it

Let’s get into it!

Slow Cooker Greek Lemon Chicken with Orzo

For the chicken

• 2 lbs boneless, skinless chicken thighs

• 1 ¾ cups low-sodium chicken broth

• ⅓ cup fresh lemon juice (about 2 large lemons)

• 2 tsp lemon zest

• 6 garlic cloves, minced

• 2 tablespoons olive oil

• 1 tablespoon dried oregano

• 1 teaspoon kosher salt

• ½ teaspoon black pepper

• 1 small yellow onion, diced

For finishing

• 1 cup dry orzo

• 2 cups baby spinach

• ½ cup crumbled feta

• That ⅓ cup fresh lemon juice from above

For serving

• Fresh dill or parsley, chopped

• Extra feta

• Lemon wedges

• Kalamata olives (optional but nooootttt really)

Add the chicken thighs to the slow cooker. Whisk the broth, lemon zest, garlic, olive oil, oregano, salt, and pepper together in a measuring cup, then pour it all over the chicken. Scatter the diced onion on top.

Cover and cook on low for 6 hours or high for 3 hours, until the chicken shreds easily with a fork.

Shred the chicken right there in the slow cooker using two forks. Stir in the orzo and lemon juice, cover, and cook on high for another 20 to 25 minutes until the orzo is tender and has drunk up most of the liquid. Give it a stir halfway through if you’re walking by.

Once the orzo is done, stir in the spinach and feta. The residual heat wilts the spinach and melts the feta into something silky and a little creamy. Taste — it’ll probably want a little more salt or another squeeze of lemon.

Serve in wide bowls with fresh dill, extra feta, a lemon wedge, and a handful of kalamatas.

Consider this your back-to-school issue, or what I’d chat with you about if we were sitting on the bleachers together watching our kids play tennis.

The Wellness Shot I Take Every Morning

You’ve seen the olive oil-lemon wellness shot? Well, one thing led to another, I discovered a morning shooter that’s even more packed with powerhouse ingredients.

Read more

It’s back to school, baby. It’s…

• survival-mode dinners,

• slow cooker recipes that don’t actually taste like a prop from your middle school’s production of Oliver!,

• the salad cups that are revolutionizing my lunches, and

• creative single-serving. meal prep systems.

But today? It’s still summer. We’re still entertaining; we’re still enjoying lush, tender stone fruit and cool, creamy burrata.

Because I really don’t think you can do better than a stone fruit-burrata crostini board. We’re throwing in some salty prosciutto for balance, drizzling everything with honey, and finishing it all off with fresh, bright lemon zest.

I love, love, love this as the appetizer ready for guests when they arrive, before you settle into grill mode. It’s perfect poolside and super easy to throw together if you’re staying in a lake or beach house, too.

A few tips:

• Score the burrata in a cross, like a hot cross bun. Then, gently pry open the mozzarella shell with two forks to let the creamy inner straciatella spill out, ready to be spooned atop a crispy, buttery crostini.

• Balsamic glaze > balsamic vinegar. Glaze is thick, syrupy, and sweet, not tart, biting, and watery. Makes all the difference here. You can buy it premade or simmer vinegar over medium heat until reduced.

• Room temperature burrata works better than chilled; the inner cream spreads more easily and even has a richer flavor.

Stone Fruit Burrata Crostini Board

All measurements are approximate and very flexible.

The board

• 2 balls fresh burrata (4 oz each), room temperature

• 2 ripe peaches, pitted and sliced

• 2 ripe plums, pitted and sliced

• roasted salted pistachios, roughly chopped - about 1/3 cup or so

• fresh basil leaves, roughly torn - about 1/2 cup

• small handful fresh thyme sprigs, optional

• prosciutto, loosely draped - about 3 oz.

• 1 lemon, zested right before serving

• flaky salt and red pepper flakes, to finish

The crostini

• 1 French baguette, sliced ½ inch thick on a diagonal

• 3-4 Tbsp. good olive oil

• ¼ tsp kosher salt

The drizzles

• 3 tbsp honey

• 2 tbsp balsamic glaze (store-bought is perfect here)

• 2 tbsp good olive oil

Directions

Take burrata out of the fridge at least 20 minutes before serving.

Make the crostini: Brush baguette slices with olive oil on both sides and season lightly with salt. Toast in a 400°F oven or air fryer for 8–10 minutes, flipping once, until golden and crisp all the way through. Let cool — they crisp up further as they sit.

Place the burrata on the board first - everything else works and is arranged around it. Arrange peach and plum slices around it, layering and fanning so the colors overlap. Tuck prosciutto in loose folds between the fruit. Scatter pistachios and thyme over everything.

Just before serving, tear the burrata open so the cream spills out. Zest the lemon directly over the top. Drizzle honey over the burrata and fruit, then drizzle balsamic glaze in a thin zigzag across the whole board. Finish with olive oil, a heavy pinch of flaky salt, red pepper flakes, and the torn basil leaves.

Pile crostini along the edges and serve immediately.

I’ve been in the “wellness” “influencer” space for decades. OK… I mean, “decades.” It’s been 17 years since I started my blog, and since then, I’ve seen more wellness trends than I can count.

I started as a regular ol’ recipe developer, then shifted into veganism (Something I’ve toyed with, off and on, almost my entire life), then into Whole30, then paleo, then keto… Meanwhile, we saw the rise and fall of Crossfit, obsession with probiotics, celery juicing, 75 Hard, elderberry, cold plungs, kale and superfoods…

Now we’re protein maxxing, fiber maxxing, GLP-1 microdosing, vibrating plating, morning shedding, and eating cottage cheese for every meal. This last part especially bums me out, because I’ve always loved cottage cheese and published a recipe for cottage cheese alfredo in early 2014. You can tell that it’s from 2014, because my writing was fun and nonsensical, like I was yammering in your ear on a road trip with nothing else to do.

Show of hands: who hates alfredo?

You.. there, in the back. GET OUT. You are but a robot amongst us, sent to destroy the empire.

The alfredo empire of deliciousness, that is. Uh.. I digress. Another show of hands: who loves the fat and calories in a bowl of creamy, rich fettuccine alfredo?

You.. there, in the back. GET OUT. I hate you for your metabolism.

But now, I’m not a cottage cheese lover, but a cottage cheese trend follower.

Here’s the butt of the joke, though: these trends, too, will pass, and we’ll be hit with new foods to hyperfixate on, new products to buy, new influencers to follow.

What it really comes down to, though, are a few things.

• Move your body

• Eat some foods that are good for you

• Eat some foods you love

• Connect with people

• Practice gratitude and optimism

• Go outside

• Sleep

• Moisturize your skin and wear sunscreen

These practices will always serve us and are the underlying core of actual wellness, without the Wellness™ price tag slapped on the trend of the moment. And it takes only ten minutes in the morning and evening to take pretty damn good care of yourself.

This ten-minute morning routines prime your body and mind for the day; the evening routine helps you take care of your skin and prep your mind and body for sleep. They are based on nothing trendy or marketable, just solid, science-backed tenets with no expiration dates. Let’s get into it.

10-Minute Morning Wellness Routine

Minutes 0-4: Light before caffeine + a single thought.

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The last time I visited Italy, we mostly hung around the Lake Como area. We spent most evenings visiting little restaurants on the water for an aperol spritz before heading to dinner, and that’s when I discovered the magic of the aperitivo snack.

Potato chips, olives, maybe a nut of some kind? Maybe a hard cheese? Pair this gang with a sweet, barely bitter, bubbly spritz, and you’ve basically peaked in life.

Coincidentally, this is all I want to eat all summer. Just salty, crunchy bits of things to graze on and pair with a well-earned glass of something. So, despite knowing that it’ll all be downhill from here, I decided to turn this Italian concept into a full-on party mode.

Here’s what what’s going on with this aperitivo grazing board:

• Lots of potato chips. Lots. Want to make them cute? Roll down a brown paper lunch bag, and you’re giving rustic charm. Looks like you tried. You didn’t try.

• We’re adding burrata. WE ARE ALWAYS ADDING BURRATA. I won’t be taking questions at this time.

• OK, we’re also including veggies because crisp, cool, crunch, and we are healthy and glowing from the inside out.

• Any and all fun marinated things make the board—artichokes, mozzarella, giardinera, whatever. If it’s pickled or soaked in an herb-spiked olive oil, it makes the grade.

• Also tinned fish would be so fun?! Let’s do some tinned fish, preferably with a bright flavor addition, like preserved lemon.

• Some cured meats for a lil’ protein moment to ease the spritz on down.

• We finish everything with the sauces and garnishes we all love—hot honey, olive oil, flaky salt…

Alongside the aperitivo board, I love serving a spritz bar. I’d like to say it’s because I’m lazy and prefer not to play bartender all night, but I don’t one single cell of chill in my body and cannot reliably make that claim. However, I love my guests getting just what they want, getting to play around with different flavors and garnishes, and getting to hang, instead of pouring and refilling all night.

Here’s what goes on the spritz bar:

• Prosecco, of course

• A variety of liqueurs, like Aperol, Campari, Chambord, elderflower liqueur, etc.

• A variety of garnishes, like orange and lemon peels; sprigs of fresh rosemary and mint; fresh fruit like orange or grapefruit slices, berries, etc.

All of this can come together in about 20 minutes, which is what really makes it the hero of your summer entertaining, non?

What we are not doing, though, is putting everything from this list on a board. No, friend, we are picking a couple things from each category and calling it perfect.

Go on and make girl dinner the entire theme of the get-together!

The Aperitivo Board

The Chips & Crispy Things

• Ruffles or kettle-cut potato chips - non-negotiable

• Parmigiano crisps, store-bought or baked

• Grissini breadsticks

• Taralli (Italian ring crackers — find them at any Italian market or on Amazon)

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The Loaded Chip Toppings

• Whipped ricotta with lemon zest and olive oil

• Burrata, torn open and spooned

• Hot honey

• Truffle oil

• Fresh basil

• Microgreens

• Flaky Maldon salt

• Calabrian chili oil

• Black pepper

The Cured Meats

• Prosciutto di Parma, loosely draped in folds

• Mortadella, thin-sliced and ruffled

• Genoa or Calabrese salami

• Coppa or speck if you want to go full Italian deli

The Cheese

• Parmigiano Reggiano, broken into irregular chunks — never sliced

• Fresh burrata or whipped ricotta in a small bowl

• Marinated mozzarella balls

• Grana Padano shavings

• Provolone piccante cubes

The Briny Things

• Castelvetrano olives (non-negotiable — they’re buttery and mild and perfect)

• Kalamata olives

• Pepperoncini

• Giardiniera

• Marinated artichoke hearts

• Sun-dried tomatoes in oil

• Caperberries

The Snacky Things

• Marcona almonds in olive oil and salt

• Roasted chickpeas

• Candied walnuts

The Fresh Things

• Cherry tomatoes with sea salt and basil

• Sliced fennel with fronds

• Radishes with flaky salt

• Cucumber spears

• Endive leaves (they scoop like chips)

The Little Extras

• Fig jam or hot honey in small dishes

• Dijon for the meats

• Good olive oil with torn bread for dipping

• Lemon wedges

The Spritz Bar

Choose Your Base (set out 2–3)

• Aperol — bitter orange, low ABV, the classic

• Campari — deeper and more bitter, very grown-up

• St-Germain elderflower liqueur — floral and light, the base of a Hugo Spritz

• Limoncello — sweet and citrusy

• Lillet Blanc — delicate, wine-forward

The Bubbles

• Prosecco

• Club soda or sparkling water for topping off

The Garnish Spread

• Orange slices and wheels

• Blood orange if you can find it

• Grapefruit wedges

• Lemon wheels

• Fresh mint

• Fresh basil

• Rosemary sprigs

• Frozen grapes (keeps drinks cold and doubles as garnish)

• Luxardo cherries

• Cucumber ribbons

• Edible flowers

The Add-Ins

• Simple syrup

• Elderflower syrup

• Lavender syrup

• Fresh-squeezed citrus in a small pitcher

As a recipe developer, I’m always a few months ahead of the season. Some years? I’m chomping on turkey legs for the 4th of July, but not in, like, a cool Disneyland-type way? More like a sage-butter-and-gravy way, just prepping that Thanksgiving content as we do.

This week I ate:

• creamy spinach-artichoke chicken soup

• fried apples

• zuppa toscana

• apple crisp

• maple-butter hasselback sweet potatoes with rosemary

Am I whining? Well… no, because fall foods are superior. But what I’m actually making because I want to eat it, and not because I have a self-imposed deadline to test and shoot a recipe?

These cold sesame-chili rotisserie chicken noodle bowls.

Ohhh, they’re everything. They’re easy, which is key when fitting in a recipe “just because” at my house. They’re cold and refreshing; they’re loaded with veggies, making them a meal-in-a-bowl; they’re packed with flavor and just spicy enough.

With:

• toasted sesame oil, aka my true love

• tahini, which I guess is my side piece, if sesame oil is my true love

• green onions, which, for years, I claimed to be my favorite veggie

• crunchy Persian cucumbers

• spicy fresh ginger

• chili crisp, because everything needs chili crisp

• and buckwheat soba

It chills beautifully and is perfect meal prep… and the ideal summer dinner that you can make in the morning! Think Crockpot dinner prep at 8 AM, but with even less effort and less heat. Woof.

Let’s get into it.

Cold Sesame-Chili Rotisserie Chicken Noodle Bowls

For the sesame-chili crisp sauce

• 3 tablespoons tahini

• ¼ cup soy sauce

• 1 tablespoon rice vinegar

• 1 tablespoon chili crisp, plus more for serving

• 2 tablespoons toasted sesame oil

• 1 teaspoon honey

• 2 garlic cloves, grated

• 1 teaspoon fresh ginger, grated

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I feel like my summers happen like an iPhone slow-mo video, in reverse. Things start out sooooo slow, and it feels like summer will never end.

The WWE smackdown happening in our bonus room around the clock (HI WHAT DO YOU THINK MY SOUNDTRACK IS RIGHT NOW?? SPOILER ALERT: IT’S SCREAMING) while I release all hopes of being the calm, gentle parents and scream right back.

The 2-hour daily drop-off-pick-up camp commute, usually punctuated with some sort of hour-long performance at the end of the week (The theater mom life is dramatic).

Their incessant mantras—I’m bored.—followed by rejections (with great disgust) of every activity suggestion I ever make.

But then I start to wonder why the neighborhoods are all decorated in patriotic bunting, why everyone is asking me what I’m doing for the 4th, why I’m seeing so many fireworks billboards during that 2-hour daily drop-off-pick-up camp commute.

Oh my… wait, it’s almost July?!

From here on out, summer refuses to do anything but fly, as we try and pack in all the warm-weather activities and travel we keep on our summer bucket list.

You know what we don’t have on our summer bucket list? Heating up my kitchen. Yeah, that’s not allowed.

Do we have to eat? Yeah, sure. That’s ideal. But if it requires a hot oven or a lot of time spent over the stove? I’m out. It’s just too damn hot to cook.

Which reminds me…

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I’m like, slightly dramatic. But these chocolate dumplings? My brain couldn’t comprehend them, couldn’t understand how insanely rich and delicious and balanced the melty chocolate core was. And then the salted cream to dip them in? Dying, dying, dead.

In fact… a couple days later, I even dragged my kids back, after gorging ourselves at Goofy’s Kitchen, to get a takeout order. I sat on the bed in our little Marriott hotel and stuffed them in my face with reckless abandon. Never once did it occur to me that I could make them myself.

And then they became a staple any time we visit a city with a Din Tai Fung. Am I going just for chocolate xiao long bao? Ummm….. pleading the fifth thx.

The best part is? They’re—and I know you won’t believe me when I say this—but… they’re easy. They’re actually easy to make.

Are we going to get jobs as Din Tai Fung dumpling makers from this technique? No. Are we threatening to put DTF out of business with our knockoff XLB? Also no. But this quick approximation of a melty, molted chocolate dumpling is close enough that it blew my mind a little bit.

Here’s the deal:

• you put half a Lindt chocolate truffle in the middle of a dumpling wrapper

• you wet the perimeter of the wrapper and pleat, as many little pleats as you can muster, to seal the truffle in a cute little pouch

• you steam the dumplings until the wrapper is translucent and the chocolate is melted

• you whip some heavy cream and fold in sea salt then dust it all with a little matcha powder

I mean, that’s doable, non?!

Cheryl’s Testing Notes

• Thinner gyoza-style wrappers steam faster and give you a better texture contrast with the molten ganache filling. Find them refrigerated near the tofu.

• I found that moistening both sides of the perimeter of the wrapper helped me seal. I started by pleating one edge and, without worrying too much about it, pleating as small of portions as I could from there on out. I was more focused on truly sealing them than becoming an official dumpling maker, but my pleating skills definitely have room for improvement.

• I found that cutting the truffles perpendicular to the seal (so across the seal of the two halves, rather than down the seam) was better at halving the truffles equally.

• Make ahead: Assemble up to 2 hours ahead, refrigerate covered, and steam straight from cold — just add 1–2 minutes to the cook time.

• Storage: You can store and re-steam them until softened and melty for a couple days, max. The wrapper gets stiff and sticky after any longer than that.

Chocolate Xiao Long Bao with Salted Cream Dip

For the dumplings

• 12 Lindt chocolate truffles, halved

• 24 round dumpling wrappers

• ¼ cup water, for sealing

For the salted cream dip

• ½ cup heavy cream

• 2 tablespoons powdered sugar

• Pinch of sea salt, plus more to taste

• Matcha powder, for dusting — optional

In a small bowl, whisk together the heavy cream, powdered sugar, and sea salt until the sugar dissolves and the cream thickens slightly — about a minute by hand. Taste and adjust salt. Refrigerate until ready to serve.

Halve all 12 truffles through the center with a sharp knife so you have a flat cut side. Keep your dumpling wrappers covered under a damp paper towel as you work so they don’t dry out.

Hold one wrapper in the palm of your hand and lightly moisten the entire edge with water. Place one truffle half cut-side-down in the center. To pleat: pinch a small fold at one edge with your thumb and forefinger, then continue folding and pleating all the way around — about 8–10 folds — twisting the top gently to seal. It should look like a gathered knot at the top. Pinch firmly to close any gaps. Repeat with remaining wrappers and truffles.

Line a bamboo steamer basket with parchment paper or lightly oiled cabbage leaves. Bring 2 inches of water to a boil in a wok or wide pot. Arrange the dumplings at least an inch apart — they’ll expand.

Cover and steam for 6–8 minutes, until the wrappers turn slightly translucent and look glossy. Don’t go longer — you want the chocolate molten, not seized.

Transfer carefully to a serving plate and serve immediately with the chilled salted cream alongside. Finish with a dusting of matcha powder.

It just smells too savory, too heavy, too… wrong?

Yeah, this one will never do that to you.

Welcome to Revenge of the Crockpot! I’ve made it my mission to heal your Crockpot trauma one recipe at a time, and this is part 3. With every dish, I’m proving that:

• Crockpot chicken doesn’t have to be overcooked or shredded

• slow cooker recipes don’t need to begin and end with a block of cream cheese and a can of condensed soup

• we can enjoy elevated flavors, instead of generic creamy sauces, flavored only by a little garlic powder and whatever’s in that can of Campbell’s

This Crockpot Thai mango coconut curry chicken hits all the marks. With rich coconut milk; savory & spicy red curry paste; salty & umami-heavy fish sauce; bright and fresh lime juice; and SUNSHINE IN A DANG POCKET aka mango, we’re absolutely laden with flavor. The chicken is cooked just enough, so it’s still tender, not a little beige hockey puck like so many slow cooker recipes.

Cheryl’s Testing Notes

• Full-fat coconut milk is an absolute must here. Light coconut milk splits and goes watery in the slow cooker. We don’t want that.

• Frozen mango works perfectly for the cooking portion — you can save the ripe fresh mango for stirring in at the end where it actually matters more. But frozen mango works OK here, too.

• Leftovers are even better the next day. The sauce gets even richer and more flavorful.

OK let’s make it!

Crockpot Thai Mango Coconut Curry Chicken

For the chicken

• 2 lbs boneless, skinless chicken thighs cut into bite sized pieces (unless cooking all day - then you can leave whole)

• 1 (13.5 oz) can full-fat coconut milk

• 3 tablespoons red curry paste

• 1 ripe mango, peeled and diced (or 1 cup frozen mango, thawed)

• 3 tablespoons fish sauce

• 2 tablespoons brown sugar

• 1 tablespoon fresh ginger, grated

• 4 garlic cloves, minced

• 1 red bell pepper, sliced

• 1 small yellow onion, diced

For finishing

• 1 ripe mango, diced

• 2 tablespoons fresh lime juice

• Handful fresh Thai basil or cilantro, torn

For serving

• Jasmine rice

• Lime wedges

• Crushed roasted cashews or peanuts

• Sliced Fresno chili or a swirl of sriracha

• Extra fresh herbs

Add the chicken thighs to the slow cooker. In a bowl, whisk the coconut milk, curry paste, fish sauce, brown sugar, ginger, and garlic until smooth, then pour it over the chicken. Scatter the diced mango, bell pepper, and onion on top.

Cover and cook on low for 2 ½ hours. If cooking all day (resulting in shredded chicken), use whole thighs and cook low 6 hours or high for 3 hours, until the chicken shreds easily with a fork.

Shred the chicken right in the slow cooker with two forks, or leave the thighs whole if you want them more restaurant-y. Stir in the fresh mango and lime juice. Taste — depending on how ripe your mango is, it might want another splash of fish sauce, a little more lime, or a pinch of brown sugar to balance things out.

Scoop generously over jasmine rice. Top with torn Thai basil or cilantro, a handful of crushed cashews, and a few slices of Fresno chili if you like some heat.

A few notes:

• Full-fat coconut milk is non-negotiable here. Light coconut milk splits and goes watery in the slow cooker.

• Frozen mango works beautifully for the cooking portion — save the nicest ripe fresh mango for stirring in at the end where it actually shines.

• Leftovers are better the next day. The sauce thickens overnight and the flavors settle into something even more layered.

Instead, I’m swooping in with my favorite affordable luxury picks to help refine, curate, buy intentionally. Each of these is something we actually use and love (and will be replenishing this Prime Day!).

My picks that help add a touch of everyday luxury and quality to your life—affordably—for this Prime Day:

Kitchen

• The best pan I’ve ever had, and I will die on this hill

• My absolute favorite slow cooker ever - with a non-toxic PFAS-free lining

• The rice cooker I’m obsessed with, and WHY DID IT TAKE ME SO LONG TO GET A RICE COOKER?!

• Our The 6-in-1 air fryer / toaster oven combo that my kids use every day

• The pressure cooker / slow cooker combo that’s so cute I leave it on my counter 24/7

Home & Lifestyle

• The luxury carry-on suitcase you’ve been wanting… finally on a great deal

• Our favorite Nespresso coffee maker (We have one in our lockers at Disney World!)

• The vibration plate I love at way less than I paid - amazing for lymphatic drainage

• This red light face and neck mask combo (at a crazy price!!) that I use almost every single day

• A Kindle for kids with a color screen, which we take on all our trips!

Skin

• This Kbeauty sunscreen (SPF 50!) with probiotics and made from rice that was given to me as a gift… then became the only sunscreen I like to use

• This PDRN peptide serum with salmon DNA and niacinamide that I was given as a gift, then became a regular in my nighttime routine. This one works hard and is so affordable

• This bronzing serum that fights pollution and gives you that glow

• My favorite way to take off makeup and just the most luxurious cleanse

• This ultra-hydrating moisturizer with squalane and ceramides for major skin barrier support, and this set comes with a full container and refill