Seventeen years ago, before Purely Elizabeth existed, I was at a retreat where we were asked to write our “impossible future” on a piece of paper and throw it into a fire.

On mine, I wrote: “Start a food company and have it become nationally known.”

And then I threw it into the campfire.

At the time, it truly felt impossible. I had no idea how to start a food company, let alone how to build one that could reach millions of people. Honestly, if it worked at all, I imagined Purely Elizabeth might become a beloved niche brand tucked into the raw food section of the local co-op. I could never have imagined how much the food industry, or the way people think about food, would change.

Two weeks ago, I shared that Purely Elizabeth had signed an agreement to join Ferrero Group.

It was one of the biggest and most emotional announcements I have ever made. And in the days since, I have felt almost every emotion imaginable: pride, gratitude, relief, excitement, vulnerability and, if I am being honest, some sadness too.

There has been an extraordinary outpouring of love from our team, partners, friends and so many people who have supported Purely Elizabeth over the years. There have also been questions, skepticism and comments from people who worry that this decision means I am walking away from what I built, or that the brand they love will inevitably become something different.

I understand why people care so deeply about what happens next. They care because Purely Elizabeth means something to them. They have invited our products into their kitchens, fed them to their families and trusted us to uphold a certain standard. That trust is not something I take lightly. It is one of the greatest privileges of building this brand, and something for which I will always be profoundly grateful.

Our consumers and community did far more than buy our products. They believed that ingredients mattered. They read labels, asked harder questions and kept choosing better options. Every time they placed a bag of our granola in their cart, they cast a vote for the kind of food industry they wanted to see. Collectively, those choices helped take Purely Elizabeth from that imagined corner of the local co-op to the number one granola brand, ahead of legacy brands I never dreamed we would surpass.

But an Instagram announcement can only hold so much. After seventeen years of sharing this journey, it feels important to share more than the headline. I want to share what this moment actually means to me, what went into the decision and why I believe this is the path that gives Purely Elizabeth the greatest opportunity to become everything I have always believed it could be.

What people see, and what they don’t

When an acquisition is announced, people see the outcome. They see the name of the buyer, the headlines and the word “acquired.”

What they do not always see are all the years that came before it.

They do not see the uncertainty of starting with nothing more than an idea and the belief that it could become something. They do not see the years of hearing no, the financial risk, the mistakes, the sleepless nights or the weight of knowing that other people have placed their careers and livelihoods in your hands. They do not see how many times you have to become a different kind of leader as the company grows or how often you have to find the courage to keep going before you know how the story will turn out.

I did not start Purely Elizabeth with an exit strategy. I started it from a place of pure passion and a deep belief that better food could help people thrive. In the beginning, I was doing nearly everything myself (with help from my mom) from developing products and selling into stores to packing boxes and marketing the brand. Over time, that little idea became a team, a nationally recognized brand and a company reaching millions of people.

But it was never a straight line. Building Purely Elizabeth has required more of me than I ever could have anticipated. It has also given me more purpose, growth and meaning than I ever could have imagined.

That is why it has been difficult to see a moment representing seventeen years of sacrifice, risk and relentless work reduced by some to “selling out.” It erases not only what it took to get here, but also the many people who helped make this moment possible.

Purely Elizabeth was not built by one person. It was built by the early employees who took a chance on a company that was still finding its way. By team members who cared for this business as if it were their own. By investors and partners who believed before the outcome was clear. By retailers who gave us shelf space and consumers who chose us, shared us and helped us grow.

This milestone belongs to all of them too.

The strange expectation we place on founders

There is a strange contradiction in the way we talk about entrepreneurship.

We encourage founders to dream big, take risks and build something meaningful. We celebrate their perseverance while the outcome remains uncertain. But when a company becomes valuable enough to reach a milestone like this, the same ambition can suddenly be recast as greed or betrayal.

There can be an assumption that the only authentic version of a founder is one who stays independent forever, who keeps carrying every responsibility, raising every dollar and overcoming every operational constraint alone. But staying small isn’t the only way to stay true to your values. Growth doesn’t have to mean compromising them.

Sometimes the most responsible decision a founder can make is to recognize what the company needs for its next chapter and find the right partner to help it get there.

For seventeen years, I have continually asked myself two questions: What does Purely Elizabeth need from me next? And how do we keep growing without losing sight of why I started it in the first place?

The answers have changed as the company has changed.

Starting a business, scaling it and sustaining a scaled organization require completely different versions of leadership. Founders are not often still in the CEO seat by the time a company reaches a milestone like this. Staying for the long haul has meant learning constantly, letting go of old ways of operating, surrounding myself with people who make me better and continuing to grow alongside the business.

I am proud not only that I founded Purely Elizabeth, but that I have continued to lead it through every stage: from an idea, to a growing brand, to a scaled company, and now into this next chapter.

There is another layer to that pride for me as a female founder.

We talk often about the importance of more women starting businesses, and that matters enormously. But it is equally important to see women build enduring companies, lead them at scale, create meaningful value, sit at the table for consequential decisions and continue having a voice in shaping what comes next.

Women remain significantly underrepresented at those tables. I hope this moment can contribute, even in a small way, to expanding the picture of what a female founder can look like. Women shouldn’t have to choose between being the visionary who starts a company and the CEO capable of leading it at scale.

Selling is not the same as walking away

I want to be very clear about something: I am not stepping away.

I am continuing to lead Purely Elizabeth as Founder and CEO, alongside the team that helped build this company. We will continue operating as a standalone brand, with the same commitment to quality, innovation and better ingredients that has guided us from the beginning.

I did not spend seventeen years building Purely Elizabeth only to stop caring for it at the moment it reached its greatest opportunity.

For me, this next chapter is about staying deeply involved, protecting what we have built and giving Purely Elizabeth the opportunity to become everything I have always believed it could be.

As we considered what the future could look like, the question was never simply, “Who could acquire this company?” The question was, “Who could help us become more of what we already are?”

Purely Elizabeth has experienced extraordinary growth, doubling in size over the past two years. The opportunity in front of us is greater than it has ever been. But reaching more people while continuing to uphold our standards requires manufacturing capacity, purchasing power, distribution and long-term investment on an entirely different scale.

That is what excites me about Ferrero.

Ferrero is an 80-year-old, family-owned company. They think in generations, not quarters. They care deeply about product quality and the integrity of the brands they own. They believe in innovation. And even at their scale, there is an entrepreneurial spirit that resonated deeply with me.

Their capabilities and reach can help us enter new places and serve more consumers in ways that would have taken us much longer to achieve on our own. This partnership gives us the opportunity to take the mission we have always had and expand its impact.

Can a better-for-you brand scale without losing what made it special?

I understand the skepticism surrounding acquisitions in the food industry. Consumers have seen brands change. They have seen ingredients reformulated, standards lowered and trust eroded in the name of efficiency.

That concern did not come from nowhere.

But concern about what could happen is different from declaring that it already has.

There are no planned changes to our products, ingredients or quality. Those things are not incidental to Purely Elizabeth’s success; they are the reason for it. Protecting them is incredibly important to me and one of the reasons I am staying on to lead the business.

I do not expect anyone to preserve their trust in Purely Elizabeth because of one essay or one promise. We will preserve it through the choices we make next. Keep reading our labels. Keep asking questions. Keep holding us accountable. Judge this next chapter by what we actually do.

Because I believe the real opportunity here is bigger than one brand.

Can a genuinely better-for-you company use the manufacturing capabilities, purchasing power and global reach of a company like Ferrero without sacrificing what made consumers trust it in the first place?

I believe the answer can be yes.

And if Purely Elizabeth can help prove that, I believe it would be far more disruptive to the food industry than remaining small enough to reach only the people already inside the wellness world.

When I started Purely Elizabeth, better-for-you food still lived largely at the edges of the industry. Natural foods were often treated as a niche for a small group of deeply committed consumers, the kind of products you discovered at your local co-op, not the ones you expected to lead a mainstream category.

Over the last seventeen years, I have had the privilege of watching that change before my eyes.

Consumers began reading labels more carefully. They asked where ingredients came from and why certain additives were necessary. They wanted food that tasted incredible but also aligned with how they wanted to feel and live. Most importantly, they voted with their dollars.

Those individual choices became a movement. They allowed brands like Purely Elizabeth to move from the edges of the grocery store to the center of the food conversation. They helped us become number one over legacy brands with vastly more history, scale and resources, not because we tried to imitate those brands, but because consumers wanted something different.

The largest companies in the world can no longer ignore that shift. When they invest in better-for-you brands, it is not evidence that the movement has failed. It is evidence that the movement has become too meaningful to ignore.

That is progress.

The wellness aisle should not have to remain niche in order to remain trustworthy. Better food should be available everywhere. The challenge, and the responsibility, is to keep the standards high, protect what made the brand special and take it further than we ever could before.

That is the work ahead of us.

What comes next

I often think back to that piece of paper I threw into the campfire seventeen years ago.

The impossible future I wrote down came true, but not because I imagined it clearly enough or built it alone. It came true because an extraordinary team chose to believe in it with me. Because retailers gave us a chance. Because partners and investors helped us keep going. And because millions of consumers trusted us, chose us and helped prove that better food could become mainstream food.

I could not have imagined the scale Purely Elizabeth would reach, the people who would become part of its story or the ways building this company would shape my own life.

But I also did not spend seventeen years building Purely Elizabeth simply to arrive here.

I built it because I believed there was a better way to make food. I built it because I wanted to help people thrive. I built it because I saw the possibility of creating a brand that could change what people expected from the food they eat every day.

That vision has not changed.

What has changed is the scale of what may now be possible.

Maybe that is the next impossible future: protecting everything that made Purely Elizabeth special while taking it further than I ever could have taken it alone. Proving that a better-for-you brand can grow without losing its soul. Helping make higher standards not the niche alternative, but the expectation everywhere.

Purely Elizabeth has been the journey of my lifetime. Choosing the right partner to carry that vision further does not make me less committed to it. It reflects how deeply I still believe in what it can become.

I am proud of what we have built. I am grateful beyond words to everyone who helped us build it. I feel the responsibility of this next chapter deeply.

And I am still here, still leading, still protecting and still dreaming about what comes next.

xx
Elizabeth

If there’s one ingredient that completely takes over my kitchen in August, it’s tomatoes.

It’s one of the reasons I love this season so much. Tomatoes are the best argument for eating seasonally. When they’re at their peak, you don’t have to do much to make them shine. A little olive oil, flaky salt, maybe some basil. Dinner is halfway there.

I’ve been thinking about that a lot lately. Maybe that’s what this season has been reminding me. Not everything gets better with more. Sometimes the simplest things are enough.

A couple of weeks ago, while I was in Chicago for work, what I thought would be a normal day of meetings ended with an emergency appendectomy. It wasn’t exactly how I planned to slow down, but sometimes life has a way of making the decision for you.

I’ve always been someone who likes to keep moving. Seventeen years into building Purely Elizabeth, I’m still better at going than pausing. This experience reminded me that there’s rarely a perfect time to slow down. Sometimes it’s simply about creating a little more space in the middle of it all.

As you’re reading this, I’m on my way to Capri with my family for a few days by the sea. I’ll still be working, because that’s the season I’m in. But I’m also looking forward to slower mornings, long lunches overlooking the water, and simple meals built around beautiful ingredients. I have a feeling tomatoes will make an appearance there, too.

So before I left, I wanted to share a little celebration of Tomato SZN. Three recipes inspired by one of my favorite ingredients of the summer, plus a few tomato-red pieces I’m currently loving.

Grilled Sourdough Toast with Labneh & Sumac-Marinated Tomatoes

A lunch that’s almost too simple to call a recipe—but somehow tastes like summer on toast.

Ingredients

• 4 thick slices sourdough

• Olive oil, for brushing

• 1 cup labneh

• 2 large heirloom tomatoes, cut into wedges

• 2 tablespoons extra-virgin olive oil

• 1 teaspoon sumac

• 1 tablespoon fresh lemon juice

• ½ teaspoon flaky sea salt, plus more for finishing

• Freshly ground black pepper

• Handful each of torn basil and dill

Instructions

1. In a shallow bowl, gently toss the tomatoes with the olive oil, sumac, lemon juice, salt, and a few grinds of black pepper. Let sit for 10–15 minutes to allow the flavors to meld.

2. Brush the sourdough with olive oil and grill or toast until deeply golden and crisp.

3. Spread each slice generously with labneh. Spoon the marinated tomatoes over the labneh, allowing some of the flavorful juices to soak into the toast. Finish with basil, dill, flaky salt, and a drizzle of olive oil.

Grilled Salmon with Fresh Tomato & Basil Sauce

Peak tomatoes become a quick sauce that’s perfect spooned over grilled salmon with zucchini and eggplant.

Ingredients

Tomato Sauce

• 2 tablespoons extra-virgin olive oil

• 1 large shallot, finely diced

• 3 garlic cloves, minced

• 6 Roma tomatoes, diced

• ½ teaspoon salt

• Freshly ground black pepper

• ¼ cup chopped fresh basil

• 2 tablespoons grated Parmesan

Salmon + vegetables

• 4 salmon fillets (about 6 oz each), skin-on

• 1 medium zucchini, sliced into ½-inch planks

• 1 eggplant, sliced into ½-inch rounds

• Extra-virgin olive oil

• Flaky sea salt and freshly cracked black pepper

Instructions:

1. Heat the olive oil in a large skillet over medium heat. Add the shallot and cook for 2–3 minutes until softened. Stir in the garlic and cook for 30 seconds, until fragrant. Add the diced tomatoes, salt and black pepper. Cook for 8–10 minutes, stirring occasionally, until the tomatoes break down into a chunky sauce. Stir in the basil. Finish with the Parmesan for a little richness.

2. Meanwhile, heat a grill or grill pan over medium-high. Brush the zucchini and eggplant with olive oil and season with salt and pepper. Grill 3–4 minutes per side, until tender and marked. Set aside.

3. Pat the salmon dry, rub with a little olive oil, and season well. Grill skin-side down 4–5 minutes, then flip and cook another 2–3 minutes, until just opaque in the center.

4. Lay the grilled vegetables on a platter or plates, set the salmon on top, and spoon the fresh tomato sauce generously over everything. Finish with more basil, a little flaky salt, and Parmesan.

Roasted Tomato Skillet Cornbread with Parmesan & Hot Honey

Roasted tomatoes, nutty Parmesan, and a drizzle of hot honey make this skillet cornbread equal parts savory and sweet.

Ingredients

Roasted Tomatoes

• 1 pint cherry tomatoes

• 1 tablespoon extra-virgin olive oil

• Pinch of salt

Cornbread

• 1 cup fine yellow cornmeal

• ¾ cup oat flour

• ½ cup almond flour

• 2 tablespoons arrowroot starch

• 2 teaspoons baking powder

• ½ teaspoon baking soda

• 1 teaspoon sea salt

• 2 large eggs

• 1 cup full fat Greek yogurt

• ¼ cup extra-virgin olive oil

• 2 tablespoons hot honey

• ½ cup finely grated Parmesan, plus more for finishing

Instructions:

1. Preheat the oven to 425°F. Toss the tomatoes with the olive oil and a pinch of salt. Arrange on a baking sheet and roast for 20–25 minutes, until softened and lightly caramelized. Reduce the oven temperature to 400°F. Place a 10-inch cast-iron skillet in the oven while you prepare the batter.

2. In a large bowl, whisk together the cornmeal, oat flour, almond flour, arrowroot, baking powder, baking soda, and salt. In a separate bowl, whisk together the eggs, Greek yogurt, olive oil, and 2 tablespoons hot honey until smooth. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the Parmesan.

3. Carefully remove the hot skillet from the oven and lightly coat it with a drizzle of olive oil. Pour in the batter. Press about half of the roasted tomatoes gently into the batter, then arrange the remaining tomatoes on top. Sprinkle with a little extra Parmesan.

4. Bake for 22–26 minutes, or until the cornbread is golden and a toothpick inserted in the center comes out clean. Let cool for 10 minutes. Drizzle with hot honey and flaky sea salt.

Currently Crushing on 🍅

A few tomato-red things I'm loving and lusting after as I head into peak summer:

1. `These ballet flats 2. This big tote 3. heirloom candle 4. Linen pants 5. Ringer t shirt 6. Sneakers 7. candle holder 8. butter dish 9. Bikini 10. Napkins 11. this stripe or this stripe 12. Striped pants 13. Plates 14. Staub tomato 15. Loewe candle 16. mesh ballet flats 17. Roma tomato candle 18. luggage

Enjoy!!

xx

Elizabeth

The inspiration for these cookies struck somewhere between a Pinterest scroll and boarding a flight home, one of my favorite little travel rituals. I came across a stunning macro shot of charred corn on the cob, and immediately started thinking about how to turn that flavor into a cookie. I’d never made a corn cookie before, but the idea felt too good not to try.

Corn and blueberries are two of summer’s greatest gifts, and pairing them together felt like a natural way to capture the season in a single bite. The charred corn adds depth and a subtle smokiness, while the blueberries bring bright bursts of sweetness throughout. While the cookies are wonderful on their own, tucked around a layer of vanilla ice cream they become something even more special. This dessert feels nostalgic, unexpected, and unmistakably summer.

Blueberry Charred Corn Ice Cream Sandwiches

Ingredients

• 2 ears corn, husked

• ½ cup unsalted butter, browned and cooled slightly

• ½ cup coconut sugar

• ¼ cup pure maple syrup

• 1 large egg

• 1 teaspoon vanilla extract

• 1 cup almond flour

• ¾ cup oat flour

• ¼ cup fine cornmeal

• ½ teaspoon baking powder

• ½ teaspoon baking soda

• ½ teaspoon fine sea salt

• 1 cup fresh blueberries

• Flaky sea salt, for finishing

• 1 pint vanilla, honey, or blueberry ice cream

Instructions

1. Preheat a grill or grill pan over high heat. Grill the corn, turning occasionally, until lightly charred on all sides, about 8–10 minutes. Let cool, then cut the kernels from the cob. You should have about 1 cup kernels.

2. In a small saucepan over medium heat, melt the butter. Continue cooking, swirling occasionally, until the milk solids turn golden brown and the butter smells nutty, 4 to 5 minutes. Transfer to a large mixing bowl and let cool for 10 minutes.

3. In a large bowl, whisk together the browned butter, coconut sugar, maple syrup, egg, and vanilla until smooth. Stir in the corn.

4. In a separate bowl, whisk together the almond flour, oat flour, cornmeal, baking powder, baking soda, and salt.

5. Fold the dry ingredients into the wet ingredients until just combined. Gently fold in the blueberries.

6. Refrigerate the dough for 30 minutes.

7. Preheat the oven to 350°F and line two baking sheets with parchment paper. Scoop 2-tablespoon portions of dough onto the prepared baking sheets.

8. Bake for 12–14 minutes, until the edges are lightly golden and the centers are set. Cool on the baking sheet for 5 minutes. Finish with flaky salt.

To Make Ice Cream Sandwiches

Place cookies upside down on a parchment-lined baking sheet. Scoop about ¼ cup of slightly softened ice cream onto each cookie and gently spread into an even layer. Top with the remaining cookies and press lightly. Freeze until firm, at least 2 hours.

Enjoy!!

xx

Founder Files:

The last month and a half has been one of the biggest stretches in building Purely Elizabeth. And I almost rushed right through it.

We launched our protein granola, a product we’ve been working toward for over a year. We were named Target’s Business Partner of the Year, a surprise recognition from a partner we’ve been building for over a decade. We had our highest sales month EVER. We announced that my cookbook, Nourish and Thrive, is officially available for pre-order. And one morning, I opened my inbox to a cold outreach from a podcast that’s been on my vision board for as long as I can remember having a vision board. All in six weeks.

And yet, my first instinct was to keep moving.

Honestly, it doesn't matter how big or small the win is, we hit the milestone and we're already moving the goal post to the next thing. I'm a little bad at this, even 17 years in.

We named 2026 our Year of the Horse at Purely Elizabeth, a year of forward momentum and motion. It’s a frame I love. But what I’m trying to remember is that running hard doesn’t mean you can’t also stop. You can have both. It’s definitely a practice!

What I keep coming back to is this: when I don’t stop, the wins blur. I stop remembering what they felt like. So lately I’ve been treating slowing down less like a rest practice, and more like a celebration practice.

Five small shifts I’m practicing coming back to:

1. Name it out loud. Say “this is huge”, whether to a friend over coffee, to your partner at the end of the day, to yourself in the car. The naming makes it real. I find myself saying it out loud when I’m in the shower at the end of the day, it’s my time to slow down and take it all in.

2. Resist the next-thing reflex. Before I ask what’s next, I’m trying to enjoy what just happened. The pause is the celebration.

3. Trace it backward. A big moment is never one event; it's a thousand small steps. I'm trying to appreciate the steps and growth, and remember when I set the goal in the first place. In this case: how far we've come from getting kicked out of Target in 2014, six months after launch, and earning our way back a year later.

4. Make a small ritual of it. A meal with the people who supported you. A walk alone. A toast. Whatever the ritual, make it yours. For me, it’s usually around food:)

5. Let yourself feel it. I mean, truly FEEL it. Cry if you need to cry (that was me last week, taking it all in during my post-dinner walk). Laugh. Whatever lets the moment move through you instead of past you.

If you’ve had a big moment recently, even a quiet one, even one no one else noticed, this is your permission to stop and celebrate it.

For me, slowing down isn’t about doing less. It’s about being more present for the chapter I’m actually building right now, so that the version of me who started something in my tiny Manhattan kitchen 17 years ago would be proud.

What’s Cooking:

Baking has always been one of my favorite ways to slow down. This was the cake I made to celebrate the month.

Blueberry Miso Crumb Cake

There’s something about a classic crumb cake that always feels comforting and familiar. This version keeps that nostalgic bakery feel, but with a subtle twist: white miso folded into the crumble for a salty, caramelized richness that balances the sweet jammy blueberries underneath.

Ingredients

Crumb Topping

• 1¼ cups oat flour

• ⅓ cup coconut sugar

• 1 teaspoon cinnamon

• ¼ teaspoon fine sea salt

• 1 tablespoon white miso paste

• 6 tablespoons unsalted butter or ghee, melted

Cake

• 1 cup almond flour

• 1 cup oat flour

• ½ teaspoon baking powder

• 1 teaspoon baking soda

• ½ teaspoon fine sea salt

• ½ teaspoon cinnamon

• 2 large eggs

• ½ cup plain full-fat Greek yogurt

• ⅓ cup pure maple syrup

• ⅓ cup coconut sugar

• ½ cup unsalted butter or ghee, melted

• 2 teaspoons vanilla extract

• Zest of 1 lemon

• 2 cups blueberries

Instructions

1. Preheat the oven to 350°F. Line an 8-inch square baking pan with parchment paper.

2. In a medium bowl, whisk together the oat flour, coconut sugar, cinnamon, and salt. Add the miso and melted butter and stir until large crumbs form. Transfer to the refrigerator or freezer while preparing the cake batter.

3. In a large bowl, whisk together the almond flour, oat flour, baking powder, baking soda, salt, and cinnamon. In a separate bowl, whisk together the eggs, yogurt, maple syrup, coconut sugar, melted butter, vanilla, and lemon zest until smooth. Fold the dry ingredients into the wet until just combined. Gently fold in the blueberries.

4. Spread the batter evenly into the prepared pan. Bake for 12-15 minutes, until the top of the batter is just beginning to set. Remove from the oven and sprinkle the chilled crumb topping generously over the top. Return to the oven and continue baking for 15–18 minutes more, until the crumb is golden brown and a toothpick inserted into the center comes out mostly clean. Let cool before slicing.

   

   ---

Loving + Lusting:

A few things I’m loving (and lusting after) this month:

1. Love the burgundy polka dots in this silk top.

2. These shield sunglasses, sporty, sculptural, and bold for summer.

3. Yough! frozen pizzas with a four-ingredient Greek yogurt crust and 32g protein per pie.

4. This peptide moisturizer, rooted in skin-longevity research.

5. These bermuda shorts from Khaite, pairing them with the linen blazer below and calling it a uniform.

6. This pistachio milk for my salted honey black sesame latte.

7. This za’atar + olive oil labneh, perfect for any Mediterranean meal.

8. This pink/ivory striped linen shirt, easy with vintage Levi’s, easy wrapped around your waist, easy.

9. These brown satin track shorts both for day and night.

10. This overnight vitalizing sleeping mask, slather on at bedtime, do nothing, wake up dewy. The slow-down skincare ritual.

11. This Row adjacent linen blazer from Zara.

Enjoy!!

xx

After three weeks on the road, nothing brings me back to life quite like waking up on a Saturday morning and heading to the farmers market. This week the rhubarb was in abundance, which got me so excited to get back into my warm-weather routine of turning fresh fruit into homemade chia jam.

It ended up being the perfect pairing for our new Almond Butter & Berries Protein Granola. The recipe was also inspired by the jam bars in Nourish and Thrive, one of those I find myself coming back to again and again. If you haven’t pre-ordered your copy yet, you can do so here.

Strawberry Rhubarb Olive Oil Crumble Bars

Ingredients:

Strawberry Rhubarb Filling-

2 cups strawberries, chopped
2 cups rhubarb, chopped
⅓ cup coconut sugar
2 tablespoons chia seeds
1 teaspoon vanilla extract
Zest and juice of ½ lemon

Olive Oil Base-

1 cup almond flour
1 cup oat flour
1/4 cup arrowroot starch
½ teaspoon fine sea salt
⅓ cup extra-virgin olive oil
¼ cup pure maple syrup
1 teaspoon vanilla extract

Protein Granola Crumble-

1 cup Almond Butter & Berries Protein Granola
½ cup rolled oats
½ cup almond flour
¼ cup coconut sugar
⅓ cup extra-virgin olive oil

Instructions:

1. Preheat the oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving overhang on the sides.

2. In a medium saucepan, combine the strawberries, rhubarb, coconut sugar, chia seeds, vanilla, lemon zest, and juice. Cook over medium heat for 10–12 minutes, stirring occasionally, until jammy and thickened. Remove from the heat and let cool slightly.

3. In a medium bowl, whisk together the almond flour, oat flour and arrowroot starch. Add the olive oil, maple syrup, and vanilla, and stir until a soft dough forms.

4. Press the dough evenly into the bottom of the prepared pan. Bake for 10-12 minutes, until lightly golden around the edges.

5. Meanwhile, make the crumble. In a medium bowl, combine the protein granola, oats, almond flour, and coconut sugar. Drizzle in the olive oil and stir until the mixture becomes crumbly and evenly coated.

6. Spoon the strawberry rhubarb filling evenly over the warm base. Scatter the crumble evenly over the top, leaving some larger granola clusters for texture. Return the pan to the oven and bake for 20–22 minutes, until the crumble is golden and the filling is bubbling around the edges.

7. Let cool completely before slicing into bars.

Enjoy!!

xx

It’s been a whirlwind couple of weeks since announcing my new cookbook, Nourish and Thrive, and I’ve been wanting to sit down and share more of the story behind it.

This book has been years in the making; it’s really a reflection of everything I’ve learned over the last 20 years in the wellness world. Ever since my first cookbook, Eating Purely, came out 12 years ago, I’ve wanted to write another. I’ve had an “Eating Purely Part II” sitting in my drafts folder, but life got BUSY building Purely.

Fast forward to January 2024. I was in New York for a week of energizing press meetings (launching our cookie granola x Maman collab) and decided to grab coffee with a literary agent, Leigh. The moment we sat down, I knew this was the time to bring cookbook #2 into the world.

I brushed off the old draft, which already had about 50 recipe ideas that had been swirling in my head for years, and got to work on a proposal to pitch to publishers.

For my first book, I had a small publisher, I did all the food photography and styling, and Caroline on my team handled the book design. It was a HEAVY lift, to say the least. This time, I knew it had to be different. I wanted to partner with a great publisher and find the most talented photographer and food stylist I could. I am so grateful to have found all three: Union Square, Peden + Munk for photography, and Susie Theodorou as our food stylist. (I think I’ll do a separate post all about the BTS of the shoot, because that was honestly one of the best parts of the process.)

When I set out to write the proposal, I knew I wanted this to be more than a cookbook. Yes, it would include 100 delicious, vibrant recipes, recipes I spent the next year developing during nights and weekends as my “side hustle” while leading Purely Elizabeth, but I also wanted it to reflect my wellness philosophy, the one I’ve been shaping over the last 20 years since studying at the Institute for Integrative Nutrition in 2007.

Nearly two decades later, the wellness world feels louder than ever. Every year brings a new trend, a new workout, or a new promise of feeling better. I know this journey can be daunting; I’ve lived it. And yet, people are still searching for simple, everyday ways to feel their best.

I wanted to cut through that noise and share what has actually changed my life: learning to nourish my body and live with intention, without perfectionism or extremes. I believe in taking joy from nourishing food, whether that’s a kale salad or finishing a meal with a berry cobbler.

I’ve come to look at wellness as a pyramid that starts with foundational habits and layers in practices that lead to long-term vitality, joy, and connection. I wanted the book to reflect that, with each chapter guiding you through the building blocks of a more fulfilled, sustainable life.

There are 9 chapters in Nourish and Thrive— Starters, Salads, Soups, Veggie Mains, Meat + Fish, Sides, Savory Brunch, Sweet Brunch, and Desserts—and each chapter connects to a different lesson, from mindset and nutrition to sleep, purpose, and joy.

Over time, these became the ideas I come back to again and again:

1. Feel the fear, and do it anyway.

Getting started is often the hardest part, whether it’s a new wellness habit, creating a business, or simply trying something new. The hard truth is that growth doesn’t happen in your comfort zone. Looking back, the most transformative moments in my life have been the ones I felt most scared of, and the ones where I took the small step anyway. Start small, but start.

2. Build every meal around greens, protein, healthy fats, colorful veggies, and a flavor booster.

I get asked all the time what to eat, what to skip, how to make it work when life is busy. The honest answer is, you don’t need more information, you need a formula you can rely on. This is mine.

3. Anti-inflammatory eating is foundational to our health.

Early in my wellness journey, I learned that inflammation is at the root of so many health issues. It’s not about restriction, but about smarter swaps and adding in healing foods like bone broth, turmeric, ginger, and garlic.

4. Aim for thirty different plants a week to cultivate gut health.

This is one I come back to again and again. Thirty different plants — vegetables, herbs, spices, nuts, seeds, legumes — all count. Diversity supports your gut, reduces inflammation, and improves digestion. It also keeps meals interesting and full of color.

5. The 30-30-30 protein framework for longevity.

Thirty grams of protein at each meal. What I’ve noticed: more stable energy, fewer cravings, and a clearer head throughout the day. As we age, our protein needs actually increase, making this even more important.

6. The way you eat affects how you show up everywhere else.

There’s a direct connection between food and mood. Healthy fats, magnesium-rich foods, and an anti-inflammatory diet are some of the key components to better mental health. I know I feel my best, and show up as a better leader, when I’m nourishing well.

7. Sleep is the wellness habit I refuse to negotiate on.

Whenever I ask guests on my podcast what their top wellness priority is, sleep comes up time and time again. Mine too. I aim for eight to nine hours, as it truly sets the tone for my day.

8. Anchor yourself in purpose.

In Okinawa, they call it ikigai, your reason for getting up in the morning. The Blue Zones research suggests that having a sense of purpose can lower stress, improve resilience, even extend your lifespan. For me, it can be as simple as creating nourishing food or showing up for my team. Staying connected to that “why” changes everything.

9. Dessert as nourishment.

As I’ve grown in my wellness journey, I’ve learned that joy and balance are just as important as the nutrients on our plates. Dessert, for me, is part of that, celebration, connection, and enjoyment.

Two principles run underneath all of this.

The first is to listen to your body, it knows more than any wellness trend.

The second is the 80/20 mindset: nutrient-dense, whole foods most of the time, and the wine, the birthday cake, and the late-night pizza with friends the rest. The goal is consistency over perfection.

Nourish and Thrive comes out December 29, 2026, and is filled with 100 crave-worthy recipes designed for real life. It’s available for preorder now.

Can’t wait to share more!

xx
Elizabeth

It’s one of those combinations that feels a little unexpected, but comes together so effortlessly.

Bright, briny, and deeply satisfying, this is the kind of spring pasta that feels layered without being complicated. Smoked trout brings richness, white beans add creaminess and protein, and a mix of olives and capers gives it that perfect salty pop that keeps you going back for another bite.

Spring Lemon Herb Pasta with Smoked Trout, White Beans, Green Olives & Capers

Ingredients

• 8 oz Banza rigatoni pasta

• 1 cup asparagus, trimmed and cut into 1–2” pieces

• 1 cup peas (fresh or frozen)

• 2 tbsp olive oil

• 2 cloves garlic, thinly sliced

• 1 small shallot, finely chopped

• 2 tsp–1 tbsp capers, drained (adjust to taste)

• Zest + juice of 1 lemon

• 1 cup white beans, drained + rinsed

• 2 big handfuls spinach or kale

• ¼ cup Castelvetrano olives, roughly chopped

• 1 tin Fishwife smoked trout

Garnish

• ¼ cup grated parmesan (optional)

• ¼ cup fresh herbs (dill + parsley)

Instructions

1. Bring a pot of salted water to a boil. Cook pasta until al dente, adding asparagus + peas in the last 2 minutes. Reserve ½ cup pasta water, then drain.

2. In a large pan, heat olive oil. Add shallot + garlic and sauté until soft, about 2–3 minutes. Add capers and let them sizzle slightly. Stir in lemon zest + juice.

3. Add pasta, veggies, and white beans to the pan. Pour in reserved pasta water and toss until glossy. Add spinach or kale and let wilt.

4. Gently fold in smoked trout, olives, parmesan, and fresh herbs.

5. Finish with a squeeze of lemon and drizzle of olive oil.

A few favorites right now…

1. These UV pants from Half Days

2. This beautiful Botanical mist

3. Dr. Diamond night repair

4. Trader Joe’s gluten-free protein pancakes

5. These green cargo pants

6. Finally trying out Medicube

7. Sabrina, the author of Healthy with a Side of Happy, is on the pod this week!

8. Perfect summer flip-flops

9. Love the taste of this Loonen water

10. Always on a quest for the best denim jacket and loving these bermudas right now Zara jacket + shorts

In case you missed it, I shared last week that I wrote my second cookbook, Nourish and Thrive. It’s been such a personal project, and I’m so excited to finally start sharing it with you!

I started working on this two years ago, but really, it’s a reflection of the last two decades…my own health journey, building Purely Elizabeth, and everything I’ve learned along the way about food, wellness, and what it means to actually take care of yourself, without making it complicated.

Over 100 of my recipes made with real, nourishing ingredients, plus the pillars I come back to every day including mindset, nutrition, sleep, movement, purpose, and joy.

Preorders are open now (the book will be out December 29, 2026), and I’m so grateful for the support already. Next month I’ll go deeper into what the process of writing a cookbook actually looked like. In the meantime, let me know what questions you have?!

xx

Elizabeth

I love using it as a way to try something new, this time it was rutabaga, which I roasted with carrots and onions, until caramelized and golden. Everything comes together with a simple roast chicken, torn sourdough that crisps up in the pan, and lots of fresh herbs and lemon.

It’s the kind of meal that feels effortless but still really balanced, protein, vegetables, healthy fats, and something a little comforting. Simple, seasonal, and easy to make again and again.

Lemon Herb Roast Chicken with Spring Vegetables & Sourdough

Ingredients

For the chicken + vegetables:

• 1 whole chicken (3.5–4 lbs)

• 3 carrots, peeled and cut into large diagonal pieces

• 1 medium rutabaga, peeled and cut into 1-inch cubes

• 1 large yellow onion or spring onions, cut into wedges

• 2–3 cups sourdough bread, torn into large rustic pieces

• 1 lemon (zest + juice, plus extra slices for stuffing)

• ¼ cup olive oil

• 2 tbsp fresh dill, chopped

• 2 tbsp fresh parsley, chopped

• 3 large handfuls spinach

• 1–1½ tsp salt

• ½ tsp black pepper

For the dill yogurt sauce

• 1 cup plain Greek yogurt

• 1–2 tbsp lemon juice

• 1 tbsp olive oil

• 1–2 tbsp fresh dill, chopped

• Pinch of salt

Instructions

Preheat to 425°F. On a large sheet pan, toss the carrots, rutabaga, and onion with olive oil, lemon zest, salt and pepper. Spread evenly.

Pat the chicken dry. Rub with remaining olive oil, salt, and pepper. Stuff the cavity with lemon slices and a small handful of dill and parsley. Place the chicken directly on top of the vegetables. Roast for 30 minutes and take out of the oven.

Toss the torn sourdough with a drizzle of olive oil and a pinch of salt. Scatter the sourdough around the vegetables. Place back in the oven and continue roasting for another 25–35 minutes.

Meanwhile, make the yogurt sauce. Stir together yogurt, lemon juice, olive oil, dill, and a pinch of salt.

Remove from the oven and let the chicken rest for 10 minutes. While still warm, toss the vegetables and sourdough with the spinach, dill, parsley and fresh lemon juice.

Carve the chicken and serve over the roasted vegetables and sourdough. Add a dollop of yogurt sauce.

There’s something about the first farmers market of the season that resets how I want to eat.

I come home with no plan, just what looked good…
spinach, broccoli sprouts, fresh sourdough, eggs, pickled onions.

Meals don’t need to be complicated to feel good. I think we overcomplicate it.
Most of the time, it’s just a few things layered well.

This bowl is exactly that.

Creamy yogurt layered with jammy eggs, smoked salmon, and a green olive herb sauce I’ve been putting on everything lately. Greens piled on top. A piece of sourdough on the side.

Protein, healthy fats, fiber, and enough texture to actually make it satisfying. That’s why it works.

It’s the kind of meal that reminds me: when your ingredients are good, you don’t need to do much.

Ingredients

• 2 soft-boiled eggs

• 1–2 oz smoked salmon

• 1–2 cups fresh spinach + sprouts

• 2–3 tbsp pickled onions

• 1 slice sourdough, toasted

• ½ cup thick yogurt

• 2 tbsp green olive + herb sauce (see below)

• Extra-virgin olive oil

• Fresh herbs (dill or parsley)

• Flaky salt

Instructions

1. Bring a pot of water to a boil. Gently add eggs and cook for 6–7 minutes for a jammy center. Transfer to ice water, then peel.

2. Spread yogurt onto the base of a shallow bowl.

3. Layer greens, smoked salmon, and pickled onions over the yogurt.

4. Slice eggs in half and place on top.

5. Spoon over olive caper sauce and finish with herbs and flaky salt.

6. Serve with toasted sourdough on the side.

Green Olive + Herb Sauce

• ¾ cup Castelvetrano olives, pitted + roughly chopped

• ¼ cup fresh parsley, finely chopped

• 2 tbsp fresh dill, chopped

• 1 tbsp capers, chopped

• 1 small shallot or spring onion, finely minced

• 1 garlic clove, grated

• Zest + juice of 1 lemon

• ¼ cup good olive oil

Mix everything together and let sit for 5–10 minutes before using.

Enjoy!

What’s your favorite early farmers market dish?

I keep thinking travel is going to slow down and it just… isn’t.

Lately it’s been a mix of Miami, New York, LA, Colorado. Work, events, a few things just for fun. And I’ve realized I’m not really in a “routine” or “travel” phase anymore, it’s both, all the time.

This time of year always brings a shift. And it’s made me think differently about what actually keeps me feeling good.

Less about a full reset and more about what I return to. The things that work whether I’m home for a few days or living out of a suitcase.

This is what I’ve been reaching for lately and wanting for spring:

What I keep with me:

Sunscreen! non-negotiable at this point, especially after IPL this winter. At home, on flights, everywhere.

Saie vanity case. I keep one for skincare, one for makeup. It makes unpacking and repacking feel a little more contained.

LORE fragrance. Clean, slightly ocean-y and springy. I have both sizes so I’m never without it, I even use before bed as part of my nighttime routine.

A few constants—skincare, hair care, eye patches, a silk sleep mask (hotel rooms are never dark enough), and supplements.

Small shifts that are making a difference:

Roxii Supercube. I love the ritual of it and the added benefits for hyrdration, immunity and sleep, plus there’s 6g fiber.

Walking without a podcast. Letting things be quiet for a minute and not always habit stacking.

Infrared sauna, a good sweat, and a massage at The NOW. It’s become part of how I recalibrate between trips.

Flamingo Estate tomato candle. It smells like a garden at the height of summer. I light it the moment I walk into my home.

In the kitchen, lately:

Painterland Sisters yogurt, our granola, and fruit on repeat.

The Year & Day splatter bowl. It adds a pop of fun into my kitchen.

Craving more: spring produce, fresh sourdough, farmers market Saturdays.

Leaning toward: greens, greens, and more greens, anything that feels light, nourishing and like the season shifting.

Spicy avocado oil. I’ve been putting it on everything—vegetables, eggs, even cottage cheese. It makes simple food feel elevated. (The founder, Camilla was just on the pod, which made me love it even more).

What I’m excited to wear:

An oversized shirt.

A silk slip dress that works day to night.

Shorts! These long denim, silk lace, silk bermudas and UPF shorts.

Pink denim.

Simple red sandals that pull any outfit together (and pack easily).

What I’m reminding myself right now:
consistency over perfection, especially when life feels a little scattered.

On my mind lately:
upgrading to a larger trunk
taking a few days fully off social
trying NAD+ Smart pen
keeping my morning outdoor sunlight routine even while traveling
these summer shoes

Between our limied edition Salted Vanilla Pistachio Granola and this crispy pistachio-Parmesan chicken, it’s safe to say pistachios are having a moment in my kitchen. And honestly, I’m not mad about it.

This recipe is one of those dinners that feels a little elevated but is actually simple enough for a weeknight. The chicken gets coated in a mix of pistachios, Parmesan, and breadcrumbs, which bakes into the most golden, crunchy crust. Paired with a bright arugula and shaved asparagus salad, it’s the kind of meal that feels perfectly in sync with this time of year—when we’re all craving something lighter and greener, but still comforting.

It’s fresh, high-protein, and exactly the kind of dinner I want on repeat right now.

Ingredients

Pistachio–Parmesan Chicken

• 4 boneless, skinless chicken organic breasts

• 1/4 cup shelled pistachios

• 1/4 cup finely grated Parmesan cheese

• 1/4 cup gluten free breadcrumbs

• ½ teaspoon garlic salt

• 1 large egg

• Avocado oil spray

Arugula, Shaved Asparagus & Parmesan Salad

• 3 cups baby arugula

• 1 bunch asparagus, woody ends trimmed

• ¼ cup shaved Parmesan

• Zest of ½ lemon

Lemon Dressing

• 2 tablespoons fresh lemon juice

• ¼ cup extra-virgin olive oil

• ½ teaspoon Dijon mustard

• Pinch of sea salt

• Freshly cracked black pepper

Instructions

Preheat the oven to 400°F and line a sheet pan with parchment paper.

If your chicken breasts are thick, slice them in half horizontally or gently pound them to about ½-inch thickness for even cooking. Pat dry and season lightly with salt and pepper.

Add the pistachios to a food processor and pulse until finely chopped but still slightly textured. Transfer to a shallow bowl and mix with the Parmesan, bread crumbs, and garlic salt.

In a separate bowl, whisk the egg. Dip each piece of chicken into the egg mixture, then press firmly into the pistachio-Parmesan mixture, coating both sides. Place the coated chicken on the prepared sheet pan and spray lightly with oil.

Bake for 14–18 minutes, depending on thickness, until the crust is golden.

Make the spring salad:

Using a vegetable peeler, shave the asparagus lengthwise into thin ribbons.In a small bowl, whisk together the lemon juice, olive oil, Dijon mustard, salt, and pepper. In a large bowl, combine the arugula and shaved asparagus and toss gently with the dressing until lightly coated. Finish with shaved Parmesan and lemon zest.

Plate the pistachio–Parmesan chicken alongside the arugula and asparagus salad.

People often ask me what business books I recommend (and I'm happy to finally get this down on paper!). The truth is, the ones that shaped me most weren’t the tactical playbooks, they were the books that quietly influenced my decisions over 16+ years of building Purely. They shaped my philosophy, not just as a founder, but as a leader and as a person.

If I’ve learned anything along the way, it’s this:

You can scale a company. But if you don’t scale yourself alongside it, something eventually breaks. These books helped me grow in both directions.

Looking back, they fall into three pillars:

1. Build with Values

2. Leadership

3. The Inner Work

   ---

Build with Values

These books formed my foundation. They made it clear early on that profit and purpose don’t have to be in tension (something that seemed novel back in 2009).

1. Let My People Go Surfing

Patagonia’s founder writes about building a company rooted in environmental activism and long-term responsibility.

What it taught me: This book reinforced that your values can’t just live in your marketing, they have to live in your supply chain, your hiring decisions, and your everyday operations. It showed me that culture isn’t what you say in an all-hands meeting; it’s the accumulation of daily decisions. It deeply influenced how I think about ingredient sourcing, sustainability, and using business as a force for good (and why we became a B-Corp back in 2015).

2. Raising the Bar

The story of Clif Bar and the decision to walk away from a massive buyout to protect culture and mission.

What it taught me: Beyond the headline decision to walk away from a buyout, what stayed with me was how personal the business was. Clif Bar wasn’t built to chase a category — it was built from what the founder genuinely loved: cycling, climbing, food, community — and the brand reflected that identity.

It pushed me to protect that same alignment in Purely. Growth is important. Scale matters. But not at the expense of losing the essence of why you started.

3. Start Something That Matters

Blake Mycoskie shares how TOMS embedded giving into its business model from day one.

What it taught me: It expanded my thinking early on. I didn’t want to build “just granola.” I wanted to build something that contributed positively to the world. This book made impact feel accessible — not reserved for big corporations.

4. Mission in a Bottle

The Honest Tea journey through growth and acquisition.

What it taught me: What resonated most was how mission became a strategic advantage, not a constraint. Honest Tea didn’t dilute its product to chase mass appeal, they educated consumers instead. It reinforced my belief that better ingredients and transparency aren’t just values, they’re differentiators.

5. The Ride of a Lifetime

Bob Iger’s leadership lessons from scaling Disney globally.

What it taught me: This might be my favorite of them all. I remember being on a solo trip in Miami, highlighting nearly every page. What struck me wasn’t just the scale of what Bob Iger built, it was how he built it.

He led with calm under pressure, bet on quality over volume, and made bold decisions before the outcome was obvious. But what stood out most was his optimism, a steady belief in what was possible. He took risks, built trust with partners, and moved decisively with conviction. It reinforced for me that vision requires courage and that the emotional tone of a company mirrors its leader.

6. Shoe Dog

The chaotic, uncertain early days of Nike.

What it taught me: It normalized the mess, the cash flow stress, the doubt, the scrappy decisions made without perfect information. It reminded me that behind every iconic brand is a period of instability no one sees.

7. Still Bobbi

Bobbi Brown’s memoir about building a brand in her own name and learning how to redefine herself beyond it

What it taught me: There are so many similarities in building a brand tied to your own name. It becomes personal in a way that’s hard to separate. Reading her story made me reflect on the importance of protecting your identity as you grow.

The business may change. Chapters may close. But staying true to who you are is what makes whatever comes next feel aligned.

The Hard Parts Are the Work

There’s a version of entrepreneurship online that looks shiny and effortless. That has not been my experience. These books grounded me when things felt heavy.

8. Good to Great

A deep study on what separates enduring companies from average ones — and the disciplined leadership, focus, and strategic clarity required to build something that lasts.

What it taught me: It reframed greatness for me. The companies that lasted weren’t chasing everything, they were relentlessly focused on what they could uniquely own. It reinforced that discipline is what compounds over time.

9. The Hard Thing About Hard Things

An unfiltered look at layoffs, fear, doubt, and what leadership really feels like when things are under strain.

What it taught me: I read this early on, and it set a more honest baseline for what building a company actually looks like. It made clear that business isn’t linear, and that doubt, hard conversations, and imperfect decisions are part of the job. That perspective reframed discomfort for me. When things felt messy or uncertain, I didn’t interpret it as failure, just part of the process.

10. Leaders Eat Last

Explores how trust and safety fuel high-performing teams.

What it taught me: This book reframed leadership for me as responsibility, not authority. Culture isn’t about benefits, it’s about whether people feel safe enough to speak honestly, take risks, and make mistakes. I’ve tried to create an environment where people feel safe to grow, experiment, and challenge ideas, because trust fuels performance.

11. Start With Why

A framework for building and leading with clarity of purpose.

What it taught me: This book reinforced that clarity of purpose isn’t marketing, it’s alignment. When you’re clear on why you’re building something, decisions become easier and communication becomes stronger. It pushed me to articulate Purely’s mission more clearly, not just what we make, but why it matters.

12. Dare to Lead

An exploration of vulnerability, courage, and the discipline of having clear, difficult conversations in leadership.

What it taught me: This book reframed vulnerability as strength. Avoiding discomfort doesn’t protect culture, clarity does. It challenged me to be more direct, more transparent, and more willing to sit in tough conversations instead of smoothing them over.

The Inner Game

The older I get, the more I see that leadership is an inside job. The business will stretch you to your edge. If you don’t build capacity internally, it shows externally.

13. Can’t Hurt Me

A memoir on mental toughness and pushing beyond perceived limits, physically and psychologically.

What it taught me: It reinforced that resilience is trained. The limits we feel are often self-imposed long before they’re real. In moments that required endurance (personally or professionally) this perspective helped me stay steady and keep going instead of pulling back.

14. The Surrender Experiment

A memoir about releasing control and allowing life (and opportunity) to unfold in unexpected ways.

What it taught me: This book reminded me that not everything meaningful can be forced. Some growth comes from pushing but some chapters came from allowing. It challenged my instinct to control outcomes and instead trust timing.

15. The Four Agreements

Four simple principles for emotional clarity and personal freedom.

What it taught me: “Don’t take anything personally” has been one of the most practical leadership tools I’ve adopted. Feedback, rejection, competition — none of it is as personal as it feels.

I’d love to know, which book shaped you most?

Elizabeth ✨

This is my kind of weeknight dinner: elevated, nourishing, and simple.

I add cottage cheese to the chicken meatballs for extra protein and moisture. It keeps them incredibly tender and light without feeling heavy. Everything gets tossed with my favorite pesto (you can freeze leftovers in an ice cube tray for an easy future dinner), then layered with bone broth, sautéed tomatoes, garlic, and spinach, for a little extra nourishment. Finished with freshly grated Parmesan, it tastes restaurant-worthy but comes together easily for a weeknight meal.

Ingredients

• 1 lb ground chicken

• ½ cup full-fat cottage cheese (blended smooth if you prefer)

• 1 large egg

• ½ cup grated Parmesan

• ½ cup gluten free breadcrumbs

• 1 tsp garlic salt

• Olive oil spray or drizzle

Pasta Ingredients

• 10–12 oz gluten-free pasta

• ½ cup Gotham Greens pesto

• 1 tbsp olive oil

• 3 cloves garlic, thinly sliced

• 1 pint cherry or grape tomatoes

• ½ cup chicken bone broth

• 3–4 cups fresh spinach

• Salt and pepper to taste

• Freshly grated Parmesan, for finishing

Instructions

Preheat oven to 400°F. Line a baking sheet with parchment. In a bowl, gently combine all ingredients until just mixed. Form into golf-ball-sized meatballs and place on sheet. Lightly spray with olive oil. Bake 18–22 minutes, until cooked through and lightly golden.

Meanwhile, cook pasta according to package directions. While pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and sauté 30 seconds until fragrant. Add tomatoes and cook 4–5 minutes until they begin to blister and soften. Pour in bone broth and simmer 2–3 minutes until slightly reduced. Stir in spinach and cook just until wilted. Add drained pasta to the skillet. Toss with Gotham Greens pesto. Nestle baked meatballs into the pasta. Let everything warm together for 2–3 minutes. Finish generously with freshly grated Parmesan.

This is the kind of soup I make when I want something deeply nourishing but still bright and satisfying. It’s built on protein-rich bone broth, made easy with rotisserie chicken and precooked rice, and grounded with white beans and delicata squash for fiber. Finished with lime, cilantro, avocado, and a handful of crushed tortilla chips, it’s cozy, protein-forward, and fresh.

Serves 4

Ingredients

Soup Base

• 1 tbsp olive oil

• 1 large leek (white + light green parts), thinly sliced and well-rinsed

• 3 cloves garlic, minced

• 1 medium delicata squash, halved, seeded, and sliced into half-moons

• ½ tsp smoked paprika

• ¼ tsp ground cumin

• 2 (16-oz) containers chicken bone broth

• 8oz of rotisserie chicken, shredded

• 1 (15-oz) can cannellini beans, drained and rinsed

• 1 package precooked jasmine rice

• salt and black pepper, to taste

Finish & Toppings

• 2 cups chopped kale

• Zest and juice of 1 lime (start with half, adjust to taste)

• ½ cup fresh cilantro, chopped

• 1 ripe avocado, diced

• Tortilla chips, lightly crushed (for topping)

Instructions

Heat olive oil in a large pot over medium heat. Add sliced leeks and cook 5–7 minutes, stirring occasionally, until soft and glossy. Add garlic and cook 30 seconds until fragrant. Add delicata squash, smoked paprika, cumin, salt, and pepper. Toss to coat and cook 2–3 minutes to gently toast the spices.

Pour in the bone broth and bring to a gentle boil. Reduce to a simmer and cook 12–15 minutes, until squash is tender. Stir in shredded chicken, white beans, and precooked rice. Simmer 4–5 minutes until warmed through. Add greens and cook just until wilted. Turn off heat and stir in lime zest, lime juice, and cilantro. Taste and adjust seasoning.

Ladle into bowls and top with avocado and crushed tortilla chips. Finish with extra cilantro and a squeeze of lime.

A Few Favorite Things…

1. Love these silk cargo pants

2. Obsessed with this clean perfume from Lore ( I even put it on before bed).

3. Adding these textured pillows to my bedroom

4. Perfect sculptured, classic earrings

5. It was time for a new phone case

6. Classic, straight-leg jeans in my rotation

7. Long-lasting, clean setting spray

8. Can’t get enough of this scarf

9. This makes my cheeks look glowy and sun-kissed

10. Loving this 8-in-1 serum

11. New favorite container for my Q-tips

Favorite Eats from the Month

A few stand-out meals in January:

• Goop Kitchen x Huberman chili — hearty, comforting, and exactly what I needed for room service delivery.

• Tuttu Marre, Palm Beach — a stunning new restaurant with delicious food to back it up.

• Workshop Kitchen + Bar, Palm Springs — an incredible meal with the Purely Elizabeth team, this fried rice won the night.

Wishing you a great February!

xx

I don’t start a year with a vision board. I start with priorities.

It’s easy to create something beautiful to look at, much harder to create something that actually guides decisions and holds up once the year gets busy.

I’ve been making vision boards since 2009, right after launching Purely Elizabeth. Sixteen years later, I still use the practice but only after I’m clear on what truly matters.

The Framework

Part 1: Define the Year

Imagine it’s December 31, 2026. Ask yourself:

• What did I finish or meaningfully move forward?

• What would I be excited to talk about at dinner, not to impress anyone, but because it mattered to me?

• What feels lighter, calmer, or more settled than it does today?

• What did I stop chasing?

• What kind of days did I have most often this year?

Your answers become a north star and the themes that guide the next step.

Part 2: Choose a Word for the Year

From those themes, I choose a single word as a filter for how I want the year to feel and the decisions I want to make. I use it as a lens for deciding how to spend my time, where to focus my energy, and what deserves a yes or a hard no.

To find it, I ask myself:

• What do I need more of this year?

• How do I want my days to feel most often?

• What quality would make this year feel successful, even if plans change?

Once I have it, I test it:

• If this word guided my calendar, what would change?

• What would I say yes to more easily?

• What would I stop overcomplicating or forcing?

If the word doesn’t influence real decisions, it’s not the right one.

Part 3: Define Your Priorities

Once I have a word for the year, priorities become much easier to identify. Instead of creating a long list of goals, I choose three priorities for the year, because focus creates momentum. If everything matters, nothing really does.

Priorities can take many forms. One might relate to work or creative output, another to health, and another to relationships or personal growth. I think of priorities as the framework and goals as the pieces that fit inside it. When the framework is clear, the right goals tend to organize themselves.

For each priority, I ask:

• Why does this matter this year?

• What does progress look like?

• What would tell me I stayed aligned, even when things got busy?

These priorities don’t live on my notes app to-do list. They show up in how I structure my weeks, what I protect on my calendar, and what I allow myself to say no to. And just as important as choosing priorities is deciding what isn’t one.

Part 4: Create the Vision Board

Only after I’m clear on my priorities do I create a vision board.

I start with my word for the year, then choose images that reflect how I want my life to feel as those priorities take shape. I pay attention to energy, environment, and to visually reinforce the direction I’ve already chosen.

When selecting images, I ask:

• Does this reflect the way I want my days to feel?

• Does it support the priorities I’ve chosen?

• Does it expand my thinking without pulling me in too many directions?

How This Turns Into Real Decisions

Once the framework is clear, I translate it into something I can actually use throughout the year.

Each priority gets one or two goals. I’m not trying to accomplish everything in a year. I’m trying to move the right things forward without burning out.

I don’t hold the whole year at once. I work in quarters. At the start of each quarter, I ask: What would meaningfully move this forward in the next 90 days?

Before committing time or energy, I run decisions through a simple filter:

• Which priority does this support?

• Does this move me forward or just keep me busy?

• If I say yes, what am I implicitly saying no to?

• Does this align with my word for the year?

If it doesn’t clearly pass, it’s a no or a not now.

Wishing you an intentional start to the year!
xx Elizabeth

I’ve learned not to rush December.

It’s tempting to treat the end of the year like a finish line and move straight into planning what’s next. But the weeks between Christmas and New Year’s have become one of the most useful moments of the year for me, precisely because they’re quieter. It’s my favorite time of year to step away from the day-to-day of Purely Elizabeth and allow myself the space to think and reflect.

Nothing opens up expansive reflection quite like being halfway around the world. This year, that happened to be Dubai (which was absolutely incredible!), a change of scenery that made it easier to slow down, zoom out, and let new ideas surface.

Before I design what comes next, I take the time to reflect on what actually shaped the year I just lived through.

Over time, both personally and as a founder, I’ve realized that skipping this step leads to plans that look good on paper but don’t hold up in reality. So instead of jumping straight into January planning, start here.

A Simple Year-End Reset I Use Before January

I just did this exercise on my 16-hour flight home from Dubai, the perfect time with no distractions, and time to reflect.

The purpose is simple: to notice what worked, what didn’t, and what no longer needs to come with me.

This year taught me that my energy thrives on clarity, rhythm, and creation, and drains fastest when I ignore early signals or fill every open space with too much.

1. Notice what shaped the year

Zoom out. Observe patterns.

Ask:

• What moments did I feel most alive?

• Who made my life better this year?

• What achievements am I most proud of (big and small)?

• What consistently gave me energy?

• What quietly drained it?

• What got too much of my attention this year? What didn’t get enough?

2. Identify what actually worked

Figure out what supported you, so you can repeat it.

Ask:

• What habits actually stuck?

• What routines or systems made my days feel easier?

• What decisions am I proud of?

• What boundaries or structures reduced friction instead of adding to it?

3. Decide what you want to leave behind next year

Get honest about energy leaks.

Ask:

• What commitments started to feel like obligations?

• What relationships left me feeling exhausted?

• What habits quietly stole my time or attention?

• What things do I complain about, but don’t change?

4. Reflect on risk, restraint, and rebalancing

Create insight without planning yet.

Ask:

• What risks did I take this year?

• Where did I hold myself back?

• Where did I play it safe out of habit?

• What deserves more space next year - mentally, physically, energetically?

• What deserves less?

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When I take the time to do this reflection, January planning becomes clearer and more intentional. I’m looking forward to doing my annual vision board exercise next week.

You don’t need to have everything figured out before the year turns. Sometimes the most productive thing you can do is pause long enough to notice what no longer serves you.

Wishing you a happy New Year!

xx Elizabeth

Banana bread will always remind me of baking with my mom — warm, comforting, and nostalgic. This version is inspired by the black sesame latte I’ve been loving lately. Black sesame brings a rich, earthy depth along with minerals like calcium, iron, and magnesium, often celebrated in traditional food cultures for their grounding benefits. A little salty, a little sweet, and perfect for slow mornings.

Ingredients

• 3 ripe bananas, mashed

• 2 eggs

• ⅓ cup melted butter or coconut oil

• ¼ cup maple syrup

• ¼ cup coconut sugar

• 2 Tbsp black sesame paste

• 1 Tbsp tahini

• 1 tsp vanilla extract

• 1½ cups almond flour

• ½ cup oat flour

• 1 tsp baking soda

• ½ tsp sea salt

• Toppings: sesame seeds + flaky salt

Instructions

Preheat oven to 350°F. Line a loaf pan with parchment paper. In a large bowl, whisk together mashed bananas, eggs, melted butter, maple syrup, coconut sugar, black sesame paste, tahini, and vanilla until smooth. Add almond flour, oat flour, baking soda, and sea salt. Stir just until combined.

Pour batter into prepared loaf pan and smooth the top. Sprinkle lightly with sesame seeds and a pinch of flaky salt. Bake for 45–55 minutes, until a toothpick inserted in the center comes out mostly clean.

It was so nice to slow down this month and not be on the road as much, but I did sneak in a quick 48 hours in Santa Barbara for a little girls trip — and it was exactly what I needed. There’s something so special about spending time with people who inspire you both personally and professionally. Between pool lounging, massages, shopping, and lingering over good food, we found ourselves dreaming up new ideas, talking about the future, and getting each other excited about what’s possible. A short trip, but such big inspiration. We all agreed these were 10/10 days.

Here were a few favorite stops and some that were on the list but didn’t get to:

• Shop

  • The Well - A curated mix of vintage and modern home and garden finds.

  • Godmothers - A beautifully curated bookstore with a cozy café.

  • Field and Fort - Part home store, part café. The kind of place where you stop for a matcha and end up wanting to redecorate your whole house.

  • The Post - A stretch of cute shops (including The Great and Shoppe Amber Interiors), very Santa Barbara chic.

  • Jenni Kayne - A must-stop for elevated basics along with their home collection.

• Eat

  • Clark’s Oyster Bar - The Aspen/Austin favorite just opened in Montecito, celebrating coastal classics.

  • Bettina - Perfect long lunch spot: wood-fired pizza, a crisp glass of white wine, and the ideal Santa Barbara slow afternoon energy.

  • Stonehouse Restaurant at San Ysidro Ranch - The dreamiest classic for a reason — cozy organic breakfast surrounded by gardens, and an incredibly special outdoor dinner setting. Magical, day or night.

  • Oak Bakery - A Scandinavian-style bakery with nourishing breads — from seeded sourdoughs and focaccias to great gluten-free options, too.

  • Marisella- New Italian restaurant with stunning ocean views and delicious food at The Ritz Santa Barbara

• Drink

  • Beach Bar at Rosewood Miramar - The perfect sunset drink spot with ocean views.

What’s Cooking:

Cooking through my kitchen renovation has made one-pan meals my saving grace. This sticky sesame miso chicken is the kind of cozy, flavorful dinner that feels nourishing without any fuss — everything roasts on one sheet pan, gets perfectly caramelized, and comes together with almost no cleanup.

Sheet-Pan Sticky Sesame Miso Chicken with Brussels, Bok Choy, & Mushrooms

Ingredients:

Sticky Sesame-Miso Marinade

• 4 tbsp white miso

• 2 tbsp tamari

• 1 tbsp toasted sesame oil

• 1 tbsp rice vinegar

• 1 tbsp mirin

• 1 tbsp maple syrup

• 1 tbsp grated ginger

• 2 cloves garlic, grated

• Juice of ½ lime

Sheet Pan

• 1 ½ lbs chicken breast, cut into tenders

• 3 cups Brussels sprouts, halved

• 2 cups baby bok choy, halved

• 8 oz mushrooms, sliced

• 1 red onion, sliced

• 1 tbsp avocado oil

• Sea salt + black pepper

To Serve

• Steamed jasmine or brown rice

• Sesame seeds

• Sliced scallions

Directions

1. Preheat oven to 425°F. In a bowl, whisk together miso, tamari, sesame oil, rice vinegar, mirin, maple, ginger, garlic, and lime. Toss chicken in half the marinade. Let sit 15 minutes (or up to 4 hours in fridge)

2. On a large sheet pan, toss Brussels, mushrooms, and red onion with 1 tbsp avocado oil, salt, and pepper. Roast for 15 minutes. Push veggies to the sides, add chicken to the center. Spoon remaining marinade over the top of chicken and veggies. Roast another 15 minutes.

3. Add bok choy, tossing lightly in the pan juices. Roast 5–7 minutes, until chicken is golden and veggies are caramelized.

4. Serve over rice with scallions and sesame seeds.

Current Obsessions: Gifting Edition

Home:

1.Loewe blanket 2. Sabre cutlery 3. outdoor pizza oven 4. Nette candle 5. vintage vase 6. champagne coup 7. Flamingo favs 8. serving bowl 9. candle + holders 10. salt and pepper shakers 11. wooden bowl 12. tortoise frame 13. marble bookends

Fashion:

1.winter shoes 2. silk bandana scarf 3. knot earrings 4. double-breasted coat 5. card case 6. cashmere gloves 7. silver necklace 8. faux fur coat 9. burgundy suede heels 10. classic cardigan 11. tortoise clip 12. bracelets 13. open back bodysuit 14. aviator glasses 15. backgammon clutch

Wellness:

1.marble pill box 2. deluxe body duo 3. striped pj’s 4. tooth brush 5. gratitude journal 6. Oura ring 7. red light mask 8. dry brush 9. ghk-cu peptide serum 10. liposomal glutathione 11. nighttime ritual 12. weighted vest 13. flat iron for mermaid waves

xx Elizabeth

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Ingredients

Apple-Cranberry Filling

• 3 medium apples (Honeycrisp, Pink Lady, or Fuji), cored, and sliced ¼-inch thick

• 1–1½ cups fresh cranberries (or frozen, unthawed)

• 2 tablespoons maple syrup

• 1 tablespoon lemon juice

• 1 teaspoon ground cinnamon

• ½ teaspoon vanilla extract

• Pinch of fine sea salt

Tahini Walnut Crumble

• 1 cup almond flour

• 1 packet Purely Elizabeth Classic Cinnamon Superfood Oatmeal

• ½ cup chopped walnuts

• ¼ cup sliced almonds

• 1–2 tablespoons black sesame seeds

• ⅓ cup coconut sugar

• ⅓ cup tahini

• ⅓ cup melted coconut oil

• 1 teaspoon vanilla extract

• ½ teaspoon ground cinnamon

• ¼ teaspoon fine sea salt

Miso Caramel

• ¾ cup coconut sugar

• ½ cup full-fat coconut milk

• ¼ cup coconut oil

• 1½ tablespoons tahini

• 1½ tablespoons white miso paste

• 1 teaspoon vanilla extract

• Flaky sea salt, to taste

Instructions

1. Preheat oven to 350°F. In a large bowl, combine: sliced apples, cranberries, maple syrup, lemon juice, cinnamon, vanilla, and salt. Toss to coat evenly. Transfer filling to the baking dish.

2. In a medium bowl, stir together almond flour, oats, walnuts, almonds, black sesame seeds, coconut sugar, cinnamon, and salt. In a small bowl, whisk together tahini, melted coconut oil, and vanilla. Pour onto dry ingredients and mix with your fingers until clumps form. Sprinkle crumble evenly over the fruit.

3. Bake 35–45 minutes, or until the apples are tender, cranberries are bursting, and crumble is golden-brown and crisp.

4. In a small saucepan, whisk together the coconut sugar, coconut milk, and coconut oil. Set over medium heat and bring to a gentle simmer, whisking occasionally until the coconut sugar fully dissolves, about 2–3 minutes. Lower the heat slightly and let the caramel simmer for another 2–3 minutes, stirring often, until it thickens. Remove the pan from heat and whisk in tahini, miso, vanilla and salt.

5. Scoop warm crumble into bowls and drizzle generously with warm miso caramel.

Ingredients

For the Sheet Pan

• 2 salmon fillets

• 1 delicata squash, halved, seeds removed, sliced into half-moons

• 1 small red onion, sliced into wedges

• 2 cups chopped Tuscan kale, stems removed

• 2 tbsp olive oil

• Sea salt + black pepper

For the Maple-Dijon Glaze

• 1 tbsp Dijon mustard

• 1 tbsp pure maple syrup

• 1 tsp apple cider vinegar

• ½ tsp grainy mustard

To Serve

• 1½ cups cooked rice (brown, jasmine, or wild)

• ¼ cup toasted walnuts, roughly chopped

• 2–3 tbsp parmesan cheese

• Balsamic vinegar for finishing

Directions

1. Preheat oven to 425°F and line a large sheet pan with parchment.

2. In a small bowl, combine Dijon, maple syrup, vinegar, and grainy mustard.

3. On the pan, combine delicata squash and red onion with 1 tbsp olive oil, salt, pepper, and half of the glaze. Roast for 15 minutes.

4. Push veggies to the sides, place salmon in the center, and brush with the remaining glaze. Roast for another 10–12 minutes, until salmon flakes easily and squash is caramelized.

5. During the last 5 minutes, toss kale with a drizzle of olive oil and scatter over the pan. Roast until crisp-tender.

6. In a large bowl, toss the roasted kale, squash, and onions with the warm rice, pan juices, walnuts, parmesan cheese, and a drizzle of balsamic vinegar. Divide between bowls and top with salmon.