It’s rich, chocolatey, creamy, and completely plant-based, high in protein and refined-sugar-free — one of those recipes that feels a little too good to be this healthy 🤎

Vegan Chocolate Mousse

Ingredients:

• 1 cup dark chocolate chips, melted — I used Hu Kitchen, but any dairy-free chocolate works

• 1 package organic silken tofu, room temperature

• ¼ cup organic maple syrup

• 1 tbsp cacao powder

• 1 tsp vanilla extract

• 1 tsp sea salt

• Cocojune plain Greek-style yogurt or coconut whipped cream (for topping)

• Mixed berries — I used blackberries and raspberries, but any berries you love will work beautifully

Method:

Start by melting the chocolate in a glass bowl over a pot of boiling water, stirring until smooth.

While the chocolate is melting, add the silken tofu, maple syrup and vanilla to a high-speed blender. Blend until completely smooth and creamy. Once the chocolate is melted, pour it into the blender and blend again until everything is well combined.

Add the cacao powder and sea salt and give it one last blend until silky smooth.

Spoon the mousse into little glasses — I used my cute martini glasses — and pop them in the fridge for 4–6 hours, or overnight.

To serve, add a generous spoonful of Cocojune plain Greek-style yogurt or coconut whipped cream, then top with fresh berries 🍓🫐

I hope you all enjoy this recipe! If you make it, I’d love to see—tag me on Instagram! 🤎

I’ve had so many of you asking for the recipe for the matcha tiramisu I made for my Asian-inspired dinner party last weekend, so here it finally is! My Matcha tiramisu, made for entertaining, sharing and enjoying every last bite.

If you love a classic tiramisu, this is a fun twist that feels completely different. The delicate bitterness of matcha works so beautifully with the creamy mascarpone, soft sponge fingers and just the right amount of sweetness.

And while we’re calling it dessert, matcha does bring its own little bonus — it’s naturally rich in antioxidants, so I’m taking that as permission to go back for another slice.

Matcha Tiramisu 🍵

Serves 6-8

Ingredients for the Matcha Mascarpone Cream:

• 6 large egg yolks

• 2/3 cup caster sugar (or granulated) (70 g)

• 2 cup mascarpone cheese (225 g)

• 3 cups whipping/heavy cream (350 g)

• 2 tbsp matcha powder, sifted

• 2 tsp vanilla extract

Ingredients for the Matcha Soak:

• 3 tsp matcha powder, sifted

• 1 tbsp honey

• 1 cup hot water (120 g/ml)

• 45-60 ladyfingers

Ingredients for the Topping:

• 1 tbsp matcha powder, sifted

Method:

Fill a saucepan with about 1 inch of water and bring to a boil. Find a large heatproof mixing bowl that sits comfortably over the saucepan without the bottom touching the water.

Add the egg yolks and sugar to the bowl and whisk together. Once the water is boiling, turn off the heat and place the bowl over the saucepan to create a double boiler. Whisk continuously for about 5 minutes, until the sugar has dissolved and the mixture is pale, creamy and slightly thickened.

Remove from the heat and immediately add the room-temperature mascarpone. Whisk until completely smooth, creamy and silky, then set aside.

In a separate bowl, combine the whipping cream, sifted matcha and vanilla. Using an electric hand mixer, whip until you have medium peaks. You want the cream thick enough to hold its shape and leave little trails from the whisk, but still soft and pillowy rather than completely stiff.

Gently fold the whipped matcha cream into the mascarpone mixture with a spatula until everything is beautifully combined and there are no streaks remaining.

To make the matcha soak, add the matcha, sugar and hot water to a shallow bowl and whisk for about 30 seconds, until the matcha has dissolved and is nice and frothy. A matcha whisk or milk frother works perfectly here, but a regular whisk will absolutely do the job too!

Now for the fun part: assembly! Quickly dip each ladyfinger into the matcha mixture, just long enough to coat both sides, and let any excess drip off. Don’t leave them soaking in there—they absorb liquid incredibly quickly and we want tiramisu, not matcha mush. 😂

Arrange the ladyfingers in an even layer in the bottom of your serving dish. Spoon over a generous layer of the matcha mascarpone cream and smooth it out with a spatula.

Repeat with another layer of quickly dipped ladyfingers, followed by another generous layer of mascarpone cream. Smooth out the top, cover and refrigerate for at least 4 hours, but preferably overnight. This gives the cream time to set and the ladyfingers time to soften into that perfect tiramisu texture.

When you’re ready to serve, finish with a generous dusting of sifted matcha powder over the top.

And that’s it! Creamy, pillowy, not-too-sweet matcha tiramisu heaven.

I hope you all enjoy this recipe! If you make it, I’d love to see—tag me on Instagram! 💚

This is exactly the kind of salad I love having prepped in my fridge: crunchy, colorful, loaded with plants, and sturdy enough to hold up beautifully for meal prep. It’s packed with cruciferous vegetables, fiber, healthy fats and antioxidant-rich plant compounds, all tossed in the most addictive miso-ginger dressing.

The best part? It doesn’t turn into a sad, soggy salad overnight. In fact, all those crunchy vegetables get even better as they sit in the dressing. Make a big bowl at the beginning of the week and lunch is basically handled.

Serves 4–6

Ingredients for the Asian Chop:

• 3 cups broccoli, finely chopped

• 1 bunch curly kale, stems removed and leaves finely chopped

• 1 cup shredded carrots

• 1 cup shredded red cabbage

• 1 cup sugar snap peas, finely sliced (or shelled edamame)

• 2 baby Persian cucumbers, diced (or 1 English cucumber)

• 1/3 cup raw sprouted cashews, roughly chopped

• 1 avocado, diced

• 1 bunch scallions, finely sliced

• 1/3 cup fresh cilantro, finely diced

Ingredients for Miso-Ginger Dressing:

• 1/4 cup organic white miso paste

• 3 tablespoons organic toasted sesame oil

• 3 tablespoons organic avocado oil

• 2 tablespoons organic tamari (or soy sauce/coconut aminos)

• Juice of ½ a lime

• 3 tablespoons organic maple syrup

• 1 tablespoon organic rice vinegar

• 1 tablespoon fresh ginger, finely grated

• 2 garlic cloves, crushed or finely grated

• 1 tablespoon yuzu ponzu, optional

Method:

Add the broccoli, kale, carrots, red cabbage, snap peas, cucumber, cashews and scallions to a large bowl.

In a small bowl or jar, whisk together the miso, sesame oil, avocado oil, tamari, maple syrup, rice vinegar, ginger, garlic and optional ponzu until smooth and emulsified.

Pour the dressing over the chopped vegetables and toss really well, making sure all those little nooks and crannies are coated.

Gently fold through the diced avocado just before serving.

Eat immediately or pop it into the fridge for easy lunches throughout the week. And yes — it holds up without getting soggy. Yay!

✨Why I call it my Anti-Cancer Chop

No salad can prevent or treat cancer on its own, but this one is absolutely stacked with foods and nutrients that fit beautifully into a plant-forward, anti-inflammatory eating pattern associated with overall health and cancer prevention.

🥦 Broccoli + kale: Cruciferous vegetables contain glucosinolates, which are broken down into bioactive compounds including sulforaphane and indoles. These compounds are widely studied for their potential roles in cellular protection, detoxification pathways and cancer biology.

💜 Red cabbage: Its gorgeous purple color comes from anthocyanins — antioxidant plant pigments that help protect cells from oxidative stress.

🥕 Carrots: Rich in carotenoids, including beta-carotene, alongside fiber and other phytonutrients.

🫛 Snap peas or edamame: Add fiber and plant protein. Edamame also contains soy isoflavones; whole soy foods can absolutely be part of a healthy diet, including for breast cancer survivors.

🥒 Cucumber + scallions: More plants, more variety! Scallions are part of the allium family and provide sulfur-containing plant compounds.

🥑 Avocado, cashews + sesame: Bring satisfying unsaturated fats, vitamin E, minerals and other plant nutrients to the bowl.

🫚 Ginger + garlic: Two of my favorite anti-inflammatory kitchen staples, both rich in bioactive plant compounds that have been extensively studied for their antioxidant and anti-inflammatory properties.

🌱 Miso: A fermented soy food that brings huge umami flavor while adding more soy-derived phytonutrients.

And then there’s the thing I care about most: plant diversity. In one bowl you’re getting broccoli, kale, carrots, cabbage, peas, cucumber, avocado, scallions, cashews, sesame, ginger, garlic and fermented soy. That is a LOT of different plants in one ridiculously easy lunch.

You can also easily add over some grilled chicken or a piece of salmon for protein!

After everything my body has been through, this is how I love to eat: colorful, nourishing, anti-inflammatory food that makes me feel good — and actually tastes delicious.

And because apparently I’m incapable of making a small salad, make the giant bowl. Your future self will thank you. 😂🥦

I hope you all enjoy this recipe! If you make it, I’d love to see—tag me on Instagram! 💚

In this Substack, I’m sharing three more dishes from the table: my Pan Seared Turmeric Chicken with Olive Caper Salsa Verde, my Slow Roasted Citrus Salmon, and, because every dinner party needs something sweet, my Dark Chocolate Covered Almond Butter Stuffed Dates. The perfect healthy sweet treat to feed a crowd! And we enjoyed them with some fresh mixed berries from Daylesford farm while we were lead in our guided meditation by the wonderful @CamillaMunro mediumship, after I did a self exam tutorial.

These are three of my favourite recipes from the evening — simple, full of flavour, and made with beautiful ingredients. From the golden turmeric chicken and bright, herby Italian salsa verde to the citrusy slow roasted salmon and those irresistible little chocolate-covered dates, I hope you enjoy making them as much as I loved serving them.

Let’s finish the series on a delicious note 🍋

Chloë’s Kitchen Pan-Seared Turmeric Chicken with Olive Caper Salsa Verde

Ingredients for the Chicken:

• 1 whole organic chicken, cut into 8 pieces

• 2 tablespoons extra-virgin olive oil

• 1 tablespoon organic grass-fed butter

• 1 tablespoon ground turmeric

• Sea salt and freshly ground black pepper, to taste

Ingredients for the Olive Caper Salsa Verde:

½ cup fresh parsley, finely chopped

⅓ cup green olives (Castelvetrano preferred), finely chopped

2 tablespoons capers, rinsed and chopped

1 tablespoon caper brine

3–4 anchovy fillets

2 garlic cloves, crushed

Zest and juice of 1 lemon

3 tablespoons red wine vinegar

½ shallot, finely minced

⅓ cup extra-virgin olive oil

Salt and pepper, to taste

Method:

Preheat your oven to 400°F (200°C).

Heat olive oil and butter in a large skillet or Dutch oven over medium-high heat.

Season chicken with turmeric, salt, and pepper. Sear for 2–3 minutes on each side until golden brown. Remove the chicken and set aside to rest.

Blend all the ingredients together for the Olive Caper Salsa Verde in a food processor or blender

To assemble, arrange roasted chicken onto a serving platter and drizzle with Olive Caper Salsa Verde.

Chloë’s Kitchen Slow Roasted Citrus Salmon

I love salmon! I could eat it every single day. It’s so versatile, and I love creating different marinades and ways to present it. This recipe is such a gem and I have made it for so many dinner parties over the years. It was also featured on ’s @ripandtan blog.

This citrus salmon is so delicious! It’s sweet and tangy, and incredibly succulent from being slow-roasted over a low heat for 30–40 minutes. I love the combination of the different citrus fruits — blood oranges, lemons and limes — with jalapeño, garlic and fresh dill.

Salmon is also one of my favourite fish to include in an anti-inflammatory way of eating. It’s naturally rich in omega-3 fatty acids, particularly EPA and DHA, which have been studied for their role in supporting heart health and helping to regulate inflammation.

It’s such an elegant dish and looks extremely pretty, but it actually takes just a few minutes to assemble. Then you simply let the oven do the rest of the work! 🍊

Ingredients:

• 1–2 lbs wild Alaskan King salmon (about ½ lb per person, depending on how many you’re serving)

• 1 large orange, sliced

• 2 blood oranges, sliced

• ½ pink grapefruit, sliced

• 1 lemon, sliced

• 2 limes, sliced

• Juice of 1 orange

• Juice of ½ blood orange

• Juice of ½ lemon

• Juice of 1 lime

• 2 tablespoons Dijon mustard

• 4 cloves garlic

• 1 jalapeño, thinly sliced

• Fresh dill sprigs

• A generous drizzle of extra-virgin olive oil

• Flaky sea salt and freshly ground black pepper

Method:

Preheat your oven to 325°F (165°C).

Slice and arrange the fruit, jalapeño and dill sprigs in pretty layers in an oven dish.

Rest the salmon over the citrus fruits.

In a small bowl, squeeze the juice of the lemon, oranges and lime. Add in the garlic cloves, crushed. Then the Dijon mustard. Give it a generous drizzle of olive oil and then season with salt and pepper. Whisk together and brush the mixture over the pieces of salmon. Drizzle over any extra.

Roast in your oven for 35 minutes until succulent and cooked through.

Chloë’s Kitchen Dark Chocolate Covered Almond Butter Stuffed Dates

And of course, we need something sweet to finish! These chocolate-covered almond butter stuffed dates are one of my favourite little treats — naturally sweet, rich and incredibly indulgent, but made with just a handful of simple ingredients.

The dates provide fibre and naturally occurring antioxidants, while almond butter adds healthy fats, vitamin E and plant-based protein. Choosing a good-quality dark chocolate also brings cocoa polyphenols, which have antioxidant and anti-inflammatory properties. Add a little coconut oil and a sprinkle of Maldon sea salt, and you have the perfect little bite — sweet, salty, creamy and chocolatey. 🍫✨

Ingredients:

• 1 box (11 oz) pitted dates — I like Joolies because they are organic and glyphosate-free

• 2 cups dark or semi-sweet chocolate chips — I like Hu Kitchen

• 1 teaspoon almond butter per date (or your favourite nut butter)

• 1 tablespoon coconut oil

• Maldon sea salt, for sprinkling

Optional: Add over some extra crushed pistachios too!

Method:

Melt your chocolate chips in the microwave with 1 tbsp coconut oil at 1 minute intervals, stirring in between until completely melted.

Cut your dates half open, not all the way. And remove the pit if there is one. Spoon in about 1 tsp of almond butter or whichever nut butter you choose to use and then press the date closed together.

Dip the stuffed date in to your melted chocolate and roll it around to cover.

Then with a fork, lift out the date so the excess chocolate drains off.

Place on a sheet tray lined with parchment paper.

Sprinkle with some flaky sea salt and pop it in the fridge for an hour or more.

Then put them in an air tight Tupperware container and they can be kept in the fridge for up to a month.

Special thanks to my dear friend Hannah who manages this magnificent farmhouse, available on Air Bnb HERE!

And many thanks to @RipeFood — a keen foodie intern over at Daylesford, for helping me do some chopping and sauté-ing for this special evening.

Not forgetting of course, my earth angel, @nathalieemmanuel who helped me grocery shop, move furniture, set up tables and arrange all the gorgeous flowers from @daylesfordorganicfarm

I hope you all enjoy these recipes from my special supper club evening! If you make them, I’d love to see—tag me on Instagram! 💚

🎀 And if you want to donate to my team for the Making Strides Against Breast Cancer Walk in LA in October, you can use this link HERE. Everything helps! 🙏🏻

All three are packed with fresh, nourishing ingredients and plenty of anti-inflammatory goodness, with lots of colour, flavour and texture.

We have my Mediterranean Lentil Vegetable Salad with a Turmeric Tahini Dressing, my Courgette Ribbon Salad with Butter Beans in a Lemon Garlic Vinaigrette, and my Watermelon, Mint, Feta, Cucumber and Pistachio Salad with a Balsamic Honey Vinaigrette.

Chloës Kitchen Lentil Mediterranean Veggie Salad with Turmeric Tahini Dressing

Ingredients for the Salad:

• 2½ cups cooked lentils

• 1 shallot, finely diced

• 2 small Persian cucumbers, diced (or ½ an English cucumber)

• 2 red bell peppers, diced

• ½ cup baby heirloom tomatoes, quartered

• ½ cup marinated artichokes, chopped

• ¼ cup pepperoncini, sliced

• 2 tablespoons fresh dill, diced

• 2 tablespoons fresh parsley, diced

Turmeric Tahini Dressing

Ingredients:

• 2 cloves garlic, crushed

• 2 teaspoons turmeric

• ¼ cup tahini

• 2 tablespoons apple cider vinegar

• Juice of 1 lemon

• 1 tablespoon honey

• ½ cup extra-virgin olive oil

• Salt and freshly ground black pepper, to taste

• Water, as needed to thin the dressing

To Make the Dressing:

1. Whisk garlic, turmeric, tahini, vinegar, lemon juice, and honey.

2. Slowly stream in olive oil while whisking until smooth.

3. Season with salt and pepper; add water 1 tbsp at a time to reach a pourable consistency.

Now it’s time to assemble the salad! Add the lentils, shallot, cucumber, red bell peppers, tomatoes, artichokes, pepperoncini, dill and parsley to a large bowl.

Pour over the turmeric tahini dressing, sprinkle over some pomegranate seeds to decorate and for added goodness (optional), and toss gently until everything is evenly coated.

Enjoy!

🌿 Anti-Inflammatory Benefits of this Salad

Turmeric – Contains curcumin, a powerful plant compound with antioxidant and anti-inflammatory properties.

Extra-Virgin Olive Oil – Rich in heart-healthy monounsaturated fats and polyphenols, making it a cornerstone of the Mediterranean diet.

Garlic – Packed with sulfur compounds that have antioxidant and anti-inflammatory properties.

Lentils – Full of plant-based protein and fibre, helping support a healthy gut and overall wellbeing.

Red Peppers & Tomatoes – Rich in antioxidants, including vitamin C, carotenoids and lycopene.

Parsley & Dill – Fresh herbs that add a boost of antioxidant-rich plant compounds.

Artichokes – A great source of fibre and polyphenols, supporting gut health and overall health.

Tahini – Made from sesame seeds, it provides healthy fats, plant protein and antioxidant compounds.

Chloës Kitchen Courgette (Zucchini) Ribbon Salad with Butter Beans, Basil, Pine Nuts and Parmesan in a Lemon Garlic Vinaigrette

Ingredients for the Salad:

• 4 large courgettes (zucchini), shaved into ribbons with a vegetable peeler

• 1 can butter beans, drained and rinsed

• ¼ cup toasted pine nuts

• Shaved Parmesan

• Fresh basil leaves

• Extra-virgin olive oil, for drizzling

Ingredients for the Dressing:

• Zest and juice of 1 lemon

• 2 tablespoons apple cider vinegar

• 2 cloves garlic, crushed

• ⅓ cup extra-virgin olive oil

• Sea salt and freshly ground black pepper, to taste

Instructions:

Make dressing in large bowl, whisking in oil last.

Peel the courgettes into ribbons, toss in dressing.

Layer the courgette salad over the butter beans, then sprinkle with toasted pine nuts, shaved Parmesan and fresh basil leaves. Finish with a drizzle of extra-virgin olive oil and a pinch of sea salt and freshly ground black pepper.

🌿 Anti-Inflammatory Benefits of this Salad

Courgettes – Rich in vitamin C, carotenoids and other antioxidants that help protect cells from oxidative stress.

Butter Beans – Packed with fibre and plant-based protein. Their fibre supports a healthy gut microbiome, which plays an important role in regulating inflammation.

Pine Nuts – Provide healthy unsaturated fats, vitamin E and antioxidant compounds that support heart health and help protect against oxidative stress.

Fresh Basil – Rich in polyphenols and other antioxidant plant compounds that can help support the body’s natural defence against oxidative stress.

Garlic – Contains sulfur compounds with antioxidant and anti-inflammatory properties, making the garlic in your dressing a particularly beneficial addition.

Lemon – A good source of vitamin C and plant antioxidants, helping support antioxidant protection and overall health.

Extra-Virgin Olive Oil – One of the stars of this salad. Rich in monounsaturated fats and polyphenols, EVOO has been associated with beneficial effects on inflammatory markers

Chloës Kitchen Watermelon, Mint, Feta, Cucumber and Pistachio Salad with a Balsamic Honey Vinaigrette

Ingredients For the Salad:

• 1 small seedless watermelon, cut into cubes or triangles

• 3 Persian cucumbers, sliced into half-moons or diced

• 1 cup organic grass fed feta, crumbled

• 1/2 cup toasted pistachios (rough them with a knife)

• 1/2 cup fresh mint leaves

• Optional: edible flowers for garnish

For the Balsamic Honey Vinaigrette:

• 1/4 cup balsamic vinegar

• 1 tbsp honey

• 2 tbsp Dijon mustard

• 1 garlic clove, finely grated or crushed

• 1/2 cup olive oil

• Salt + black pepper, to taste

Instructions:

In a small bowl or jar, whisk together the balsamic vinegar, honey, Dijon mustard, garlic, olive oil, salt, and pepper until glossy and emulsified.

Arrange the watermelon, cucumber and feta onto a large serving platter or shallow bowl. Drizzle over the balsamic dressing and toss gently.

Top with toasted pistachios and then scatter over the fresh mint leaves along with any edible flowers if using.

🌿 Anti-Inflammatory Benefits of this Salad

Watermelon – Rich in antioxidants such as lycopene and also provides vitamin C and hydration. Lycopene helps protect cells from oxidative stress.

Fresh Mint – Contains plant polyphenols with antioxidant properties and adds a lovely fresh, digestive touch.

Pistachios – Rich in healthy unsaturated fats, fibre, antioxidants and polyphenols. They add a lovely nutrient boost and may help support heart health and a balanced inflammatory response.

Garlic – Contains sulfur compounds such as allicin, which have antioxidant and anti-inflammatory properties.

Extra-Virgin Olive Oil – Rich in monounsaturated fat and polyphenols. Regular consumption of EVOO has been associated with beneficial changes in markers of inflammation and oxidative stress.

I hope you all enjoy these summery salad recipes! If you make them, I’d love to see—tag me on Instagram! 💚

In this Substack, I’m sharing my Rainbow Garden Salad, served with either my Green Goddess Dressing or Anti-Inflammatory Dressing, along with my Charred Broccoli Quinoa Salad I made during my cooking demo that evening.

These colourful, flavour-packed recipes are simple to make, nourishing, and perfect for entertaining or enjoying as part of an everyday meal.

Rainbow Garden Salad

There’s something so beautiful about a bowl filled with the colours of the season. This Rainbow Garden Salad is fresh, crisp, and incredibly simple, letting each ingredient shine. Creamy avocado, sweet snap peas, peppery radishes, fragrant mint, and mixed farm greens come together to create a salad that’s so nourishing.

Serve it with either my Green Goddess Dressing for a creamy, herbaceous finish or my Anti-Inflammatory Dressing for a bright, zesty kick. Both complement the fresh flavours perfectly and are easy to make ahead and store in the fridge!

Ingredients for the Salad:

• Mixed farm greens

• Snap peas, trimmed

• Avocados, sliced

• Fresh mint leaves

• Radishes, sliced

• Green Goddess Dressing or Anti-Inflammatory Dressing

Chloë’s Kitchen Green Goddess Dressing

A vibrant, creamy herb dressing that’s bursting with fresh flavour. Made with Greek yogurt, heart-healthy olive oil and an abundance of fresh herbs, it’s delicious tossed through salads, drizzled over roasted vegetables or served as a dip for crudités.

Makes: About 1½ cups

Ingredients:

• 1 cup (240g) plain Greek yogurt

• ¼ fresh basil

• ¼ cup fresh cilantro (coriander), roughly chopped

• ¼ cup fresh dill

• ¼ cup fresh parsley

• 2 tbsp fresh chives, chopped

• Juice of 1 lemon (about 2–3 tbsp)

• 2 garlic cloves

• 2 tbsp extra virgin olive oil

• ½ tsp sea salt, or to taste

• ¼ tsp freshly cracked black pepper

• 2–4 tbsp water, to thin if needed

Method:

Add the Greek yogurt, basil, cilantro, dill, parsley, chives, lemon juice, garlic, olive oil, salt and pepper to a blender or food processor.

Blend until completely smooth and vibrant green.

Add a splash of water if you’d like a thinner consistency for drizzling over salads.

Taste and adjust the seasoning with extra lemon juice, salt or pepper as desired.

Refrigerate for at least 20 minutes before serving to allow the flavours to meld together.

Chloë’s Tips:

This dressing keeps well in an airtight container in the refrigerator for up to 4 days.

It’s delicious tossed through leafy greens, spooned over grilled salmon or chicken, drizzled over grain bowls, or served alongside a platter of fresh vegetables.

For an extra boost of healthy fats and an even creamier texture, blend in half a ripe avocado just before serving.

I also love that this dressing is a little nutritional powerhouse—loaded with fresh herbs rich in antioxidants, probiotic Greek yogurt for gut health, garlic for immune support, and extra virgin olive oil, one of the cornerstones of the anti-inflammatory Mediterranean diet. 💚

With my helper for the evening @ripefood

Chloë’s Kitchen Anti-Inflammatory Dressing

Bright, zesty, and full of vibrant flavour, this Anti-Inflammatory Dressing is one of my favourite ways to elevate any salad. Made with fresh turmeric, garlic, lemon, extra virgin olive oil, and apple cider vinegar, it’s packed with antioxidant-rich ingredients that support overall wellbeing while adding a delicious depth of flavour.

Fresh turmeric provides curcumin, a powerful plant compound known for its anti-inflammatory properties, while garlic contains allicin, which may help support a healthy inflammatory response. Lemon brings a boost of vitamin C and antioxidants, extra virgin olive oil is rich in oleocanthal and heart-healthy fats, and black pepper contains piperine, which helps enhance the absorption of curcumin from turmeric. Simple, nourishing, and incredibly versatile!

Makes: About 1½ cups

Ingredients:

• 1 large garlic clove, crushed

• Juice of 1 small lemon

• 1 tbsp fresh turmeric, grated

• 1/4 cup apple cider vinegar

• 2 tbsp Dijon mustard

• 1/2 cup olive oil

• Generous pinch of Maldon sea salt

• Black pepper, freshly cracked

Method:

In a small bowl or jar, combine crushed garlic, lemon juice, grated turmeric, apple cider vinegar, and Dijon mustard. Slowly whisk in olive oil until the dressing emulsifies and becomes slightly creamy. Season with Maldon sea salt and freshly cracked black pepper.

Chloë’s Kitchen Charred Broccoli Quinoa Salad Mixed with Lemon Arugula Basil Pistachio Pesto and Pumpkin Seeds

I love the combination of the lightly charred broccolini, fluffy quinoa, crunchy toasted pumpkin seeds, and my bright Lemon Arugula Basil Pistachio Pesto.

There’s plenty of goodness packed into this salad. Broccolini is rich in antioxidants and plant compounds such as sulforaphane, while the olive oil and pistachios provide healthy fats and antioxidant-rich plant compounds. Pumpkin seeds bring magnesium, healthy fats, and antioxidants, and the fresh lemon, basil, and arugula add even more vibrant plant nutrients. It’s a simple way to bring a beautiful variety of anti-inflammatory, antioxidant-rich foods into one delicious dish 🌿

Ingredients:

• 1 cup quinoa

• 2 cups Bone broth, vegetable broth, or water

• 2 bunches broccolini

• ½ cup pumpkin seeds, toasted

• Extra virgin olive oil

• Flaky sea salt

• Freshly cracked black pepper

• Lemon Arugula Basil Pistachio Pesto (recipe below)

Method:

Cook the quinoa according to the package instructions. I cooked my quinoa in bone broth for extra savoury flavour and added nutrients but you can also use vegetable broth or water. Set aside.

Char the broccolini - Drizzle the broccolini generously with olive oil and season with flaky sea salt and several scrunches of freshly cracked black pepper. Toss well to coat. Place the broccolini on a hot grill or under the broiler and cook until lightly charred and tender, turning as needed to get beautiful colour on all sides.

Toast the pumpkin seeds - Toast the pumpkin seeds in a dry pan over medium heat for a few minutes, stirring frequently, until lightly golden and fragrant.

Now bring it all together. Add the cooked quinoa and charred broccolini to a large bowl. Add my Lemon Arugula Basil Pistachio Pesto and toss gently until everything is well coated. Finish with the toasted pumpkin seeds, a drizzle of olive oil, and another pinch of flaky sea salt and freshly cracked black pepper.

Lemon Arugula Basil Pistachio Pesto

This pesto is an anti inflammatory diet power house. Incredible for preventing or healing not just cancer, but also arthritis, heart disease and digestion issues. It’s full of alkaline ingredients that are nutrient dense and are brilliant for fighting inflammation build up in your body.

Ingredients:

• 2 cups arugula

• ½ cup fresh basil leaves

• ⅓ cup unsalted pistachios

• 3 tbsp nutritional yeast (or freshly grated Parmesan, if preferred)

• ¼ cup extra virgin olive oil

• 2 tbsp water

• Zest of 1 lemon

• Juice of 1 lemon

• 2 garlic cloves

• Flaky sea salt, to taste

• Freshly cracked black pepper, to taste

Method:

Blend all your ingredients together in a food processor and blitz until a smooth pesto forms.

I hope you all enjoy these recipes! If you make them, I’d love to see—tag me on Instagram! 💚

🎀 Come walk with me this October! 🎀

This October, I’ll be walking in Santa Monica for the American Cancer Society’s Making Strides Against Breast Cancer walk again — and I would LOVE for you to join my team. 🩷

As a breast cancer survivor, and proud member of the Women’s Health Council for Los Angeles, this one is incredibly close to my heart. Five years ago, I was fighting for my life. This year, I get to walk as a survivor alongside an amazing community of people raising money so that more women get the chance to say the same. 🥹✨

If you’re in LA, sign up and come walk with us! Bring your friends, your family, your dogs, your pinkest outfit… everyone is welcome. 💗

And if you can’t join us in person, you can still be part of it by donating whatever you can to my team. Truly, no amount is too small. Every dollar helps the American Cancer Society fund breast cancer research and provide vital support and resources to people going through cancer and their families. And gets me to my $25,000 goal!

Why I’m Making Strides 🎀

Five years ago, I was fighting for my life after being diagnosed with triple-negative breast cancer. Today, I have the enormous privilege of calling myself a breast cancer survivor — something I will never, ever take for granted.

This year, I’m incredibly proud to serve on the American Cancer Society Women’s Health Counciland to be raising funds for Making Strides Against Breast Cancer.

This October, I’ll be walking alongside survivors, thrivers, families, caregivers and an incredible community of people who all share one goal: a future where fewer people have to hear the words, “You have breast cancer.”

This cause is deeply personal to me. I know firsthand how terrifying a cancer diagnosis can be, but I also know what is possible because of research, advances in treatment and the people who dedicate their lives to improving outcomes for patients like me.

The money we raise helps the American Cancer Society fund lifesaving breast cancer research and provide vital information, resources and support to people navigating cancer and their families.

So I’m asking you to join Team Chloë’s Kitchen and walk with me, or donate whatever you can. No donation is too small. Every dollar, every person and every step matters.

I am incredibly grateful to still be here, and I want to use that privilege to help make sure more women get the chance to stand where I am today.

Five years cancer-free. Walking for everyone still fighting, everyone we’ve lost, and everyone we hope will never have to fight. 🩷🎀

Thank you from the bottom of my heart for supporting me and Making Strides.

Love,

Chloë xx

Let’s turn Santa Monica PINK this October. 💕🌊

See you at the starting line. 🥹🩷

Join my team or donate through the link:

https://secure.acsevents.org/goto/chloeskitchen

Enjoy this bonus recipe for your Matcha latte’s as a thank you! 🙏🏻💕

🥛 Creamy No-Strain Cashew Milk

Makes about 4 cups / 1 litre

Ingredients

* 1 cup raw, unsalted cashews

* 3.5-4 cups filtered water (less water for creamier/thicker)

* 1 large soft Medjool date, pitted

* 1 tsp pure vanilla extract

* Pinch of sea salt

Method

Soak the cashews in filtered boiling water for 30 minutes to 1 hour. Drain and rinse.

Add the soaked cashews to a @vitamix blender with the 4 cups fresh filtered water, Medjool date, vanilla and sea salt.

Blend on high for 60–90 seconds, until completely silky and creamy. And that’s it—no nut-milk bag, no straining, no waste! 🙌🏻

Pour into a clean glass bottle or jar and refrigerate for up to 4–5 days. Give it a good shake before using, as some natural separation is normal. 🫶🏻✨

I wanted to bring my Summer Supper Club back while I was in the UK. With the help of some wonderful friends, I hosted at a gorgeous Cotswolds farmhouse to create a space where women could slow down, share nourishing food, and enjoy a truly meaningful evening together.

The vision was simple: seasonal food, heartfelt conversation, and genuine connection beneath the Cotswolds summer sky.

It was the perfect warm July evening—candlelight, vibrant anti-inflammatory dishes celebrating the season, my cooking demonstration, an astrology reading, guided meditation, and a table filled with inspiring women.

Above all, I wanted everyone to leave feeling nourished—not only by the food, but by the experience of gathering around one table and sharing stories.

In this Substack, I’m sharing the recipes from my refreshing summer mocktail and a colourful crudité platter served with my turmeric hummus.

Mocktail: Chloë’s Kitchen Grapefruit, Yuzu & Ginger Spritz

A light, refreshing mocktail that’s packed with bright citrus, cooling cucumber, warming ginger and fragrant mint. Sweetened naturally with Manuka honey, it’s the perfect welcome drink for a summer gathering.

Serves: 6–8

Ingredients:

• 1 litre (4 cups) sparkling water

• 500ml (2 cups) grapefruit juice

• 125ml (½ cup) yuzu juice

• 2–3 tbsp Manuka honey (or to taste)

• 1 small cucumber, peeled into ribbons with a vegetable peeler

• 15–20 fresh mint leaves, plus extra sprigs for garnish

• 2–3cm (1 inch) fresh ginger, thinly sliced

• 1 grapefruit, thinly sliced

• Plenty of ice

To Serve:

• Extra cucumber ribbons

• Fresh mint sprigs

• Grapefruit slices

Method:

In a small bowl, whisk the Manuka honey with a splash of the grapefruit juice until dissolved.

Fill a large pitcher with plenty of ice.

Add the grapefruit juice, yuzu juice, honey mixture and sparkling water.

Stir in the cucumber ribbons, sliced ginger, mint leaves and grapefruit slices.

Give everything a gentle stir and leave to infuse for 10–15 minutes before serving.

Pour into ice-filled glasses, making sure each glass gets some cucumber ribbons, mint and grapefruit. Garnish with an extra mint sprig if desired.

Chloë’s Tip: For an even more aromatic drink, gently clap the mint between your hands before adding it to the pitcher to release its natural oils. If you love a little fizz, top each glass with an extra splash of sparkling water just before serving. 🌿🍊✨

🍋🌱Anti-Inflammatory Highlights

Fresh Ginger – One of the most potent natural anti-inflammatory ingredients in this recipe.

Manuka Honey – Helps soothe inflammation while providing antioxidant benefits.

Grapefruit & Yuzu – Rich in vitamin C and protective antioxidants that help combat oxidative stress.

Mint – Adds gentle anti-inflammatory and digestive support.

Cucumber – Hydrating and cooling, with beneficial plant antioxidants.

Crudité with Turmeric Hummus

For this crudité, I used carrots, broccolini, peppers, celery, snap peas and baby tomoatoes on the vine

Ingredients for Turmeric Hummus:

• 2 (14 oz) cans organic chickpeas (garbanzo beans), drained & rinsed

• 3–4 garlic cloves

• Juice of 1 large organic lemon

• 1/2 cup organic tahini

• 1 tbsp freshly grated turmeric

• 2 tsp ground turmeric

• 1/2 cup olive oil, plus more for serving

• Generous sprinkle of Maldon sea salt

• A few scrunches of black pepper

• 2–3 ice cubes

Instructions:

Drain and rinse the chickpeas well, then add them to a food processor along with the garlic, tahini, grated and ground turmeric, lemon juice, salt, and pepper.

Blend everything together while slowly drizzling in the olive oil from the top of the food processor until the hummus becomes smooth and creamy.

Once smooth, add in the ice cubes and blend again until ultra creamy and silky. It somehow makes the texture even better.

🍋🌱Anti-Inflammatory Highlights

Turmeric (Fresh & Ground) – The star ingredient! Rich in curcumin, a powerful plant compound known for its potent anti-inflammatory and antioxidant properties.

Black Pepper – Contains piperine, which can significantly enhance the absorption of curcumin from turmeric.

Extra Virgin Olive Oil – Rich in heart-healthy monounsaturated fats and oleocanthal, a natural compound with anti-inflammatory effects.

Garlic – Contains sulfur compounds like allicin, which may help reduce inflammation and support immune health.

Lemon Juice – A great source of vitamin C, providing antioxidant support that helps protect cells from oxidative stress.

Broccolini – A cruciferous vegetable rich in sulforaphane, a plant compound that may help reduce inflammation and support the body’s natural detoxification processes.

Carrots – High in beta-carotene and other antioxidants that help combat oxidative stress.

Bell Peppers – Loaded with vitamin C and carotenoids, which help support a healthy inflammatory response.

Chickpeas – Provide plant protein, fiber, and polyphenols that support gut health, which plays an important role in regulating inflammation.

Celery – Contains antioxidants and plant compounds such as apigenin that may have anti-inflammatory benefits.

Snap Peas – Offer vitamin C, fiber, and antioxidants that support overall wellness.

Baby Tomatoes – Rich in lycopene, a powerful antioxidant associated with reduced inflammation and heart health.

✨ Bonus Pairing: Turmeric + black pepper + olive oil work beautifully together—the healthy fat in olive oil and the piperine in black pepper help your body absorb curcumin more effectively.

I hope you all enjoy these recipes! If you make them, I’d love to see—tag me on Instagram! I will be sharing more recipes in a part 2 coming later this week… Stay tuned!

…And we’re back to regularly scheduled programming with my recipe of the week!

Hi all! Sorry for my little Substack hiatus, I’ve just landed back to LA after 6 weeks over in the UK. And I’m back to the grind. After 10 days of eating my way through Italy (zero regrets 🍝🍷), all I was craving when I got home was a giant bowl of vegetables swimming in a deeply nourishing broth. This isn’t a traditional Vietnamese phở—and I would never pretend it is—but it’s my healing, veggie-packed take on the classic.

Made with mineral-rich chicken bone broth, fragrant spices, tender shredded chicken and a rainbow of vegetables, it’s the kind of meal that leaves you feeling restored from the inside out. I’ve also added a couple of my own twists—a little white miso for extra umami and richness, plus plenty of fresh lime to brighten everything at the end. It’s comfort food that just happens to be incredibly good for you.

Serves 4

Ingredients

For the broth

• 2 litres chicken bone broth

• 1 large or 2 small bone-in, skin-on chicken breasts

• 1 large white onion, sliced

• 1 large piece ginger (about 10cm), halved lengthways

• 1 green or red chili (finely diced and de-seeded)

• 3 cloves garlic, peeled

• 2 star anise

• 1 cinnamon stick

• 1 tsp cloves

• 1 tsp coriander seeds

• 1 tbsp fish sauce

• 2 tbsp light soy sauce or tamari

• 1 tbsp hoisin

• 1 tsp white miso paste

• Juice of 1 lime

Vegetables

• 1 cup broccoli florets

• 1 cup sugar snap peas

• 1 large carrot, julienned

• 2 baby bok choy, large chop

• 150g shiitake or cremini mushrooms, sliced

To serve

• 250g dried rice noodles

• A few handfuls Bean sprouts

• 3 scallions, finely sliced

• Large handful fresh cilantro (coriander)

• Thai basil (if available)

• Extra Lime wedges

• Extra thinly sliced red chilli

• Extra Hoisin sauce

• Extra Sriracha

Method

1. Char the aromatics

Place the onion, garlic cloves, red chilli and ginger cut-side down in a dry frying pan over a high heat until deeply charred. This simple step adds incredible depth and sweetness to the broth.

2. Build the broth

Add the bone broth to a large saucepan with the charred onion, ginger, star anise, cinnamon, cloves, coriander seeds and fennel seeds. Bring to a gentle simmer.

Nestle in the chicken breasts and poach gently for 20–25 minutes, until cooked through.

Remove the chicken and set aside to cool slightly before shredding.

Continue simmering the broth for another 20–30 minutes so all those beautiful flavours have time to infuse.

3. Strain and season

Strain the broth, discarding the aromatics and spices.

Return the broth to the pan and stir in the fish sauce, soy sauce, hoisin, miso paste and fresh lime juice. Taste and adjust the seasoning if needed.

4. Cook the vegetables

Bring the broth back to a gentle simmer and add the broccoli, mushrooms, carrots, sugar snap peas and bok choy. Cook for 2–4 minutes until the vegetables are vibrant and just tender while still retaining a little bite.

Meanwhile, cook the rice noodles separately according to the packet instructions.

5. Assemble

Divide the noodles between bowls and top with the shredded chicken.

Ladle over the hot broth and vegetables.

Finish with generous handfuls of bean sprouts, scallions, cilantro, Thai basil, fresh chilli and plenty of lime wedges.

Serve with extra hoisin and sriracha on the side so everyone can season their bowl to their liking! Enjoy this healthy and healing Vietnamese noodle soup that holds a special place in my heart! 🫶🏻

Today, I partnered with Tastemade for one of my Amazon Live cooking segments, where I shared some of my favorite summer dinner party recipes—many of which I’ve made for my private chef clients. These are the recipes I return to again and again because they’re fresh, approachable, impressive, and perfect for entertaining.

Whether you’re hosting a backyard dinner, a casual al fresco lunch, or simply looking for new summer inspiration, I hope these recipes bring a little sunshine to your table. ☀️🍅🥂💛

Let’s get cooking!

🍋Summer Dinner Party Menu

These are some of my favourite dishes to make when I’m hosting at home or cooking for private chef clients. They’re seasonal, beautiful on the table, easy to prepare, and always a hit. Together they create the perfect summer menu—fresh, vibrant, and designed for sharing.

🌿 Arugula Lemon Pistachio Pesto Pasta

This is one of my favourite pasta recipes and one I make all summer long. The peppery arugula, bright lemon, and rich pistachios create the most delicious pesto that’s both fresh and full of flavour. It’s incredibly easy to make, comes together in minutes, and feels elegant enough for entertaining while still being simple enough for a weeknight supper.

🍑🍅 Peach, Heirloom Tomato & Burrata Salad

If summer had a signature dish, this might be it. Sweet, juicy peaches, colourful heirloom tomatoes, creamy burrata, fresh basil, and good olive oil are a combination that never gets old! My clients absolutely love this salad, and I make it on repeat throughout peach and tomato season.

🐟🍋 Branzino with Lemon Caper Butter Sauce

Branzino is one of my favourite fish to serve when entertaining because it’s incredibly simple, cooks quickly, and feels special without requiring much effort. The lemon caper butter sauce adds the perfect balance of brightness and richness, making this a dish that looks impressive but is surprisingly easy to pull off. Perfect for warm summer evenings spent dining al fresco.

🍓☁️ Eton Mess (deconstructed pavlova - British dessert) Mascarpone Whipped Cream and Berries

For those of you who aren’t familiar with Eton Mess, it’s a classic British dessert and one of my absolute favourites. Legend has it that a pavlova was brought to a cricket match at the famous Eton School, only for a Golden Retriever to accidentally crush it. Rather than letting it go to waste, everyone ate it—and Eton Mess was born.

My version combines crisp meringue, softly whipped cream with mascarpone, and beautiful seasonal berries for a dessert that’s light, effortless, and perfect for summer.

Arugula Lemon Pistachio Pesto Pasta

Ingredients:

• 1 lb organic pasta of choice (you can also use chickpea pasta or spiralized zucchini noodles)

• 2 cups organic arugula

• 1/2 cup fresh organic basil

• 1/3 cup unsalted pistachios

• 3 tbsp nutritional yeast (or Parmesan cheese, if preferred)

• 1/4 cup olive oil

• 2 tbsp water

• Zest of 1 organic lemon

• Juice of 1 organic lemon

• 2 cloves garlic

• Flaky sea salt

• Freshly cracked black pepper

Instructions:

Bring a large pot of generously salted water to a boil. Cook your pasta according to the package directions until al dente.

While the pasta cooks, add the arugula, basil, pistachios, nutritional yeast, olive oil, water, lemon zest, lemon juice, garlic, salt, and pepper to a food processor. Blend until smooth and creamy, scraping down the sides as needed.

Drain the pasta, reserving about 1 cup of the pasta water. Return the pasta to the pot and toss with the pesto, adding a splash of the reserved pasta water as needed to create a silky, creamy sauce.

Serve as is, or toss with extra fresh arugula for a peppery bite. Top with toasted pine nuts for added crunch, or sauté some organic cherry tomatoes in olive oil until they burst and spoon them over the pasta.

Finish with an extra squeeze of lemon and enjoy every bite of this bright, fresh, and nourishing summer pasta.

Summer Peach, Heirloom Tomato and Burrata Salad

Ingredients:

For the Salad:

• 2 yellow peaches, sliced

• 2 white peaches, sliced

• 4 different coloured heirloom tomatoes, chopped

• Fresh basil

• 3 balls burrata, torn into pieces

For the Dressing:

• 1/4 cup Balsamic Vinegar

• 2 cloves Garlic, crushed

• 1 tbsp Honey

• 1/2 cup Olive Oil

• Salt and Pepper, to taste

Instructions:

Whisk together all dressing ingredients and then toss salad ingredients with the dressing

Finish with torn burrata and fresh basil on top

Branzino in a Lemon Caper Butter Sauce

Ingredients for the Branzino:

• 4 branzino fillets, washed and thoroughly patted dry

• Extra-virgin olive oil

• Salt and pepper, to taste

• 2 lemons, sliced

Instructions:

Heat a generous drizzle of olive oil in a large saucepan over medium-high heat.

Pat the branzino fillets completely dry with paper towels.

Place the fillets on a board and, using a sharp knife, score each fillet three times through the thickest part of the flesh.

Season both sides with salt and pepper.

Once the pan is hot, place the fillets in skin-side down and cook for about 3 minutes, until the skin is golden and crisp.

Flip carefully and cook for another 1–2 minutes, or until just cooked through and the flesh flakes easily with a fork. Cooking time will vary depending on the thickness of the fillets.

Remove from the pan and spoon over my Lemon Caper Butter Sauce. Finish with fresh lemon slices if you like and serve immediately.

Ingredients for Sauce:

• 1/2 stick salted butter (or vegan butter)

• Drizzle of olive oil

• 2 cloves garlic, crushed

• Zest of 1 lemon

• Juice of 1 lemon

• 1/4 cup capers

• 1/2 cup white wine

• 1/2 cup chicken broth

• Handful of fresh parsley, finely diced

• Lemon slices, for serving

• Salt and freshly cracked black pepper, to taste

Instructions:

In a small saucepan, melt 1/4 stick of the butter with a drizzle of olive oil over medium heat.

Add the crushed garlic and lemon zest and cook for about 1 minute, allowing them to infuse the butter and oil with flavor.

Pour in the white wine, lemon juice, and chicken broth. Bring to a gentle simmer and let the sauce bubble away for 6–8 minutes, whisking occasionally, until slightly reduced.

Add the capers, lemon slices, and fresh parsley. Stir to combine.

Remove from the heat and whisk in the remaining 1/4 stick butter until melted and glossy. Season with salt and black pepper to taste.

Spoon generously over the cooked branzino and serve immediately.

Eton Mess

Meringues:

• 4 egg whites

• 1 cup fine cane sugar

• 1tsp vanilla extract

Preheat your oven to 250°F (120°C)

Whisk your egg whites with an electric whisk on a low- medium speed or you can use a stand mixer with the whisk attachment. Once the egg whites and all frothed and fluffy start adding the fine cane sugar one tablespoon at a time and finally your vanilla extract. Now whisk on high until the egg whites are glossy and form stiff peaks.

Now you are ready to scoop them out and bake them

Line a baking sheet with parchment paper and scoop on the meringues with a metal spoon.

And bake for 1 hour to 1hr 15 minutes. Then, turn the oven off and leave the meringues to cool with the oven open a crack.

For the mascarpone whipped cream you will need:

• 2 cups organic heavy cream

• 1 cup Italian mascarpone cream cheese

• 1 tsp vanilla extract

• 2 tbsp cane sugar

• Pinch of flakey sea salt

In a cold bowl of your stand mixer, whip together your mascarpone, heavy cream, pinch of salt (which is a tip to bring out even more flavor), vanilla and sugar on medium speed until the cream thickens and soft peaks form. About 3-5 minutes.

Put the cream away in the fridge until you’re ready to assemble your dessert.

Now it’s time to slice up your fresh organic strawberries. I would use 1-2 pints depending on how many people you are serving.

I like to sprinkle them with mint sugar which I make myself.

In a blender, blend together 1/2 cup cane sugar with a handful of fresh mint until the sugar turns green and all the mint is incorporated.

Now sprinkle some of this mixture over your sliced strawberries and add over a squeeze of lemon and keep the rest of your sugar in a container in the fridge to use another time because it’s so delicious!

Place in the fridge again to let the strawberries macerate for 20-30 minutes.

Now it’s time to assemble. I like to use a tall ice cream sundae glass or a tall tumbler glass.

Add in some cream, then strawberries and crushed up pieces of your meringues which you can do by smashing them with a rolling pin in a ziplock bag.

Keep layering each ingredient until it reaches the top of the glass. Usually about 3 times per ingredient depending on the size of the glass.

Top with some meringue and edible flowers, or just a strawberry to decorate and enjoy!

🛒 Shop My Summer Dinner Party Essentials

I’ve linked everything I used to create this summer dinner party—from my favourite kitchen tools and cookware to serving pieces, table décor, and entertaining essentials.

I always get asked about the tools and pieces I use, so I’ve rounded them all up here to make shopping easy. Happy hosting!

✨Kitchen Essentials

• Vitamix Blender
• KitchenAid Mixer
• Caraway Pots and Pans
• Microplane Zester
• Chef’s Knife
• Fish Spatula
• Chopping Boards or These Ones
• Garlic Press
• Olive Oil Bottle
• Pepper Mill
• Salt Cellar
• Sheet Trays
• KitchenAid Handheld Electric Whisk

✨Tabletop & Entertaining

• Linen Napkins
• Side Plates
• Dinner Plates
• Knives and Forks
• Serving Spoon Set
• Serving Platters
• Big Glass Bowl for Eton Mess
• Water Glasses
• Wine Glasses

✨Styling & Décor

• Flower Vase
• Candlestick Holders
• Taper Candles

You can watch my full Amazon Live at the link HERE to see how it all came together!

One of my favorite rituals is heading to the farmers market every Sunday morning. I wander the stalls, chat with the farmers, and fill my basket with whatever is in season. It’s where I find the inspiration for almost everything I cook. Instead of planning meals first, I let the produce guide me. The sweetest strawberries, vibrant greens, fresh herbs, r…

Read more

🍓 Berry Crisp

For the Berry Filling:

• 1 pint strawberries

• 1 pint raspberries

• 1 pint blueberries

• 1 pint blackberries

• Juice of ½ lemon 🍋

• ⅓ cup coconut sugar

For the Crumble Topping:

• 1½ cups gluten-free oats

• ½ cup oat flour

• ½ cup almond flour

• OR 1 cup of organic all-purpose flour (instead of oat flour and almond flour)

• 1 cup coconut sugar (or cane sugar)

• 1½ sticks butter (or vegan butter), melted

Instructions:

1. Preheat your oven to 425°F (220°C).

2. Add the berries, lemon juice, and sugar to a saucepan over medium heat. Simmer for 8–10 minutes until soft.

3. In a large bowl, combine the oats, oat flour, almond flour (or all-purpose flour), coconut sugar, and melted butter. Mix until crumbly.

4. Transfer the berry mixture to a baking dish.

5. Sprinkle the crumble topping generously over the berries.

6. Bake for 15–20 minutes, or until the topping is golden brown and the berry filling is bubbling around the edges.

Serve warm with a scoop of vanilla ice cream 🍨 and enjoy! ❤️

I hope you enjoy this recipe as much as I do. If you make it, I’d love to see—tag me on Instagram!

I hosted a summer al fresco dinner party with Giadzy last weekend, using some of my favourite products from their collection to create a menu inspired by Italian flavours and seasonal summer produce.

Of course, I was wearing my Italian breezy linen Rails X Giadzy Charli Shirt while hosting.

I just love entertaining, especially during summer and had some family over to indulge and enjoy all my creations together.

I particularly loved these floral arrangements in the Giadzy tomato tins with flowers I got from Trader Joe’s. Along with cherry tomatoes on the vine and mini rosemary plants. All super inexpensive but made the table more elevated.

Obviously I had to choose an elite playlist, so went for my Nancy Meyer’s style Dinner with Friends, one that captures the essence of Italian tomato girl summer perfectly.

This is my version of casual, I genuinely don't think I know how to do anything less—it simply isn't in my DNA!

As I count down the days until my upcoming trip to Italy for a dear friend's wedding, I've found myself dreaming of long Italian dinners, leisurely meals shared with family and friends, and the effortless beauty of la dolce vita. I was so inspired using all of these gorgeous Giadzy products.

Whether you're hosting a summer dinner party, cooking for family, or just looking for an excuse to eat outside on a warm evening, I hope these simple but elevated dinner party recipes inspire you to bring a little bit of Italy into your own home this summer.

🇮🇹✨ Buon appetito.

🍋 The Menu

✨ To Start, I warmed ciabatta bread and served it with my olive caper salsa verde (recipe below) generously mixed with Giadzy’s beautiful olive oil for dipping.

🍑 Stone Fruit & Heirloom Tomato Panzanella Salad

🍕 Burrata Margherita Pizza with Calabrian Chili

🐟 Pizza Oven Branzino Topped with my Olive Caper Salsa Verde

🍋 Artichoke Lemon Ricotta Pasta

🍓 Berry Crisp

Stone Fruit & Heirloom Tomato Panzanella With Burrata

This gorgeous stone fruit panzanella (Italian bread salad from Sicily) utilizes many of the stone fruits available at the market during this time of year. Peaches, nectarines, plums and cherries tossed together with heirloom tomatoes and toasted garlicky torn sour dough or ciabatta croutons. With a honey balsamic dressing. It’s pure heaven!

Serves 6–8

Ingredients:

For the Salad:

• 2 yellow peaches, sliced

• 1 white peach, sliced

• 1 nectarine, sliced

• 1 cup cherries, halved

• 2 plums, sliced

• 4 different coloured heirloom tomatoes, chopped

• ½ loaf sourdough or ciabatta, cut into cubes

• Fresh basil

• 3 balls burrata, torn into pieces

For the Dressing:

• 1/4 cup Balsamic Vinegar

• 2 cloves Garlic, crushed

• 1 tbsp Honey

• 1/2 cup Olive Oil

• Salt and Pepper, to taste

Instructions:

• Whisk together all dressing ingredients

• Toss salad ingredients with dressing

• Finish with torn burrata and fresh basil on top

Pizza Cooked in my Pizza Oven

Purchase your own Ooni here using this link: https://fave.co/408byWi

Instructions:

When I’m in a rush, I usually buy fresh pizza dough from a local spot (I love John & Vinny’s).

I used Giadzy tinned tomatoes and crushed them by hand like my Italian Nonna used to do! Then I stretch the dough out using a little cornmeal and flour on the bottom so it doesn’t stick.

Spoon over the crushed tomatoes (or their passata works beautifully too), then season with Maldon sea salt and add a spoonful of Calabrian chili paste if you like a little heat.

Drizzle with Giadzy olive oil.

Bake in a pizza oven at around 500°F (260°C), turning as it cooks (watch it the whole time) for about 5 minutes until bubbly and crisp. If you don’t have a pizza oven, preheat your oven to 500°F (260°C) with a pizza stone inside and bake for 8–10 minutes, or until golden and crisp.

Finish with torn burrata, fresh basil, another drizzle of Giadzy olive oil, flaky sea salt and some scrunches of black pepper.

Pizza Oven Branzino Topped with my Olive Caper Salsa Verde

Ingredients for the Branzino:

• 4 branzino fillets, washed and thoroughly patted dry

• Extra-virgin olive oil

• Salt and Pepper, to taste

• 2 lemons, sliced

Instructions:

• Preheat your pizza oven to 500°F (260°C)

• Pat the branzino fillets completely dry with paper towels

• Place the fillets on a sheet tray

• Using a sharp knife, score each fillet three times through the thickest part of the flesh

• Drizzle generously with olive oil

• Season both sides with salt and pepper

• Arrange lemon slices around the fish on the tray

• Place the sheet tray in the oven. Cook for 4 minutes and then rotate the tray and cook for an additional 3 minutes, or until the skin is crisp and the fish flakes easily with a fork

• Transfer branzino fillets to a serving platter and top with my Olive Caper Salsa Verde. Enjoy!

*If you don’t have a pizza oven then heat a cast-iron skillet over medium-high heat with a generous drizzle of olive oil. Place the fish skin-side down and cook for about 3 minutes, until the skin is crisp and naturally releases from the pan. Flip and cook for another 2 minutes, or until just cooked through.

Italian Olive Caper Salsa Verde

Ingredients for Olive Caper Salsa Verde:

• ½ cup fresh parsley, finely chopped

• ⅓ cup green olives (Castelvetrano preferred), finely chopped

• 2 tablespoons capers, rinsed and chopped

• 1 tablespoon caper brine

• 3–4 anchovy fillets

• 2 garlic cloves, crushed

• Zest and juice of 1 lemon

• 3 tablespoons red wine vinegar

• ½ shallot, finely minced

• ⅓ cup extra-virgin olive oil

• Salt and pepper, to taste

Instructions:

Blend all the ingredients together in a food processor or blender

Artichoke Lemon Ricotta Pasta

Ingredients:

• 1 box pasta (I used Giadzy’s Casarecce)

• Zest of 2 lemons

• Juice of 2 lemons

• 5 cloves garlic, crushed

• 1 jar marinated artichokes, chopped

• Big guzzle of olive oil

• 1 tsp chili flakes

• Salt and pepper, to taste

• 1 tbsp butter (optional)

• 1 cup organic whole milk ricotta

• 1 cup reserved pasta water

• Fresh basil, to serve

• Extra lemon slices, to serve

Instructions:

Bring a large pot of generously salted water to a boil. Cook pasta according to package directions until al dente.

While the pasta cooks, warm a large skillet over medium heat. Add a big guzzle of olive oil, butter (if using), then add the crushed garlic and chili flakes. Sauté gently for 1–2 minutes until fragrant (don’t let the garlic brown).

Add the chopped marinated artichokes to the pan and cook for a few minutes, letting them soften and soak up the garlic oil.

Stir in the lemon zest and lemon juice, then season with salt and pepper. Let everything mingle together for another minute.

Drain the pasta, reserving 1 cup of pasta water.

Add the pasta directly into the skillet with the artichoke mixture. Pour in the reserved pasta water and toss well to create a light sauce.

Lower the heat and stir in the ricotta. Stir gently until the ricotta melts into a creamy sauce that coats the pasta.

Serve warm, topped with fresh basil and extra lemon slices on the side.

I hope you enjoy these recipes as much as I did. Tag me on Instagram if you make them!

✨ My white shirt from Sézane

Summer always makes getting dressed feel a little easier. Lightweight fabrics, effortless pieces, and outfits that feel relaxed but still put together. This post isn’t about recipes, but it’s still very much about a way of living ✨

I wanted to share a little edit of what I’ve been wearing lately: outfits that take me from slow mornings at the farmers market to long lunches, to warm evenings that somehow turn into dinner out. Easy dresses, relaxed staples, and a few favorite swim pieces that are living in heavy rotation.

I’ll link everything in my ShopMy as you scroll, in case you want to shop along or just get inspired for your own summer wardrobe!

👒 My hat from Janessa Leone

☁️ My sweater by Jenni Kayne

🎀 My dress from Reformation

👡 My shoes from Reformation

👜 My straw bag from Sézane

🕶️ My sunglasses by Chanel

👙 My bikini top from Feline

✨ My shirt from Sézane

🐚 My crochet skirt from Monday Swimwear

⚓️ My striped dress from Sézane

👗 My dress from Sézane

🛍️ Here is my ShopMy link for more of my favorite finds!

This week’s Summer Dinner Party Series is inspired by exactly that — the magic of Mediterranean summer nights and the art of making everyday gatherings feel chic, relaxed, and unforgettable. ✨🍋🌊

The Menu

To start, I made my baked feta with olive honey and fresh thyme — one of my favorite alternatives to a traditional cheese board for summer entertaining. Served warm with pita and fresh crudités.

Alongside that, the table was filled with:

• Harissa & Roasted Red Pepper Hummus

• Tzatziki

• Classic Hummus

• Fresh tabbouleh

• Chicken kebabs

• Lamb Koftas

• Greek Salad

• Watermelon, Mint, Cucumber & Grilled Halloumi Salad

• Grilled vegetables with Chimichurri

And for dessert… a very naughty pavlova layered with whipped vanilla mascarpone cream. Not something I would necessarily recommend for the bod — but absolutely for the soul. 🍓☁️🍦

Baked Feta with Olive Honey and Fresh Thyme

Ingredients:

• 1 jar marinated olive mix

• 2 blocks feta cheese

• A few sprigs fresh thyme

• 4 tbsp honey

• Drizzle of olive oil

Instructions:

Add the marinated olives to a small baking dish, then place the blocks of feta directly on top.

Scatter over the fresh thyme, then drizzle generously with honey and olive oil.

Bake at 375°F (190°C) for 20–30 minutes, until the feta is soft and warm and the honey is bubbling around the edges.

Serve with warm pita, toasted bread, or fresh crudités for the easiest, most delicious summer appetizer

Harissa & Roasted Red Pepper Hummus

Ingredients:

• 2 (14 oz) cans organic chickpeas (garbanzo beans), drained & rinsed

• 3–4 garlic cloves

• Juice of 1 large organic lemon

• 1/2 cup organic tahini

• 1 tbsp harissa paste

• 1/2 cup olive oil, plus more for serving

• 2–3 fire-roasted red bell peppers from a jar

• 1 tbsp Calabrian chili paste

• Generous sprinkle of Maldon sea salt

• A few scrunches of black pepper

• 2–3 ice cubes

  

Instructions:

Drain and rinse the chickpeas well, then add them to a food processor along with the roasted red peppers, garlic, tahini, lemon juice, Calabrian chili paste, salt, and pepper.

Blend everything together while slowly drizzling in the olive oil from the top of the food processor until the hummus becomes smooth and creamy.

I love this with 1 tablespoon of Calabrian chili paste for a good spicy kick, but if you prefer a milder version, start with 1 teaspoon and add more to taste.

Once smooth, add in the ice cubes and blend again until ultra creamy and silky. It somehow makes the texture even better.

Tzatziki 🥒

Ingredients:

• 1/2 cup whole milk plain Greek yogurt (or plain unsweetened coconut yogurt)

• 1 tablespoon fresh mint, chopped

• 2 Persian cucumbers, grated and lightly squeezed dry

• Juice of 1/2 lemon

• 2 garlic cloves, crushed

• 1 tablespoon olive oil

• 1 teaspoon sumac (optional)

• Sea salt and freshly ground black pepper, to taste

Instructions:

Grate or finely chop the cucumber and gently squeeze out excess moisture using a clean cloth or paper towel.

In a bowl, combine the yogurt, mint, cucumber, lemon juice, garlic, olive oil, and sumac.

Season with salt and black pepper to taste and stir until creamy and combined.

Keeps in an airtight container in the fridge for up to 5 days

Lamb Koftas and Chicken Kebabs

Ingredients for Lamb Koftas:

• 1 lb grass-fed ground lamb (or grass-fed ground beef)

• 1/4 red onion

• Handful of fresh parsley

• 3–4 garlic cloves

• 2 tsp sumac

• 1 tsp Aleppo pepper

• 2 tsp cumin

• 1 tsp dried oregano

• 2 tsp paprika

• Maldon sea salt, to taste

• A few scrunches of black pepper

• 1/4 cup finely diced pepperoncinis

• 1/4 cup feta (optional)

• 1 egg, beaten

Instructions:

In a food processor or mini chopper, blend the garlic, red onion, parsley, and pepperoncinis until finely minced. If you don’t have a processor, finely chop everything by hand or grate the onion using a box grater.

In a large bowl, combine the ground lamb (or beef) with all the spices. Add the beaten egg, then fold in the onion-herb mixture. Mix well using your hands (gloves recommended) or a spatula until everything is fully incorporated.

Divide the mixture into even portions and shape into balls. Mold each one around the pointed end of a skewer, forming an oval “torpedo” shape and gently pressing to secure. If using wooden skewers, soak them in water for 15 minutes beforehand to prevent burning. Place on a sheet pan.

Cook by grilling over medium-high heat, or pan-sear in a cast iron skillet with a generous drizzle of olive oil for about 3 minutes per side until nicely browned.

Finish in the oven at 375°F (190°C) for 8–10 minutes, until cooked through but still juicy.

Ingredients for Yogurt Marinated Chicken Kabobs:

• 1 cup Greek yogurt

• 4 garlic cloves, crushed

• Zest and juice of 1 lemon

• 1 tbsp Italian seasoning

• 1 tsp sumac

• 3 tbsp pepperoncini brine (secret ingredient)

• 1 tbsp Worcestershire sauce

• 4 organic chicken breasts, cubed or left whole depending on use

• Sea salt + black pepper, to taste

• 1 tbsp olive oil

Instructions:

Wash and pat dry the chicken, then cut into cubes if making kebabs. I like using shorter skewers and usually make 2–3 skewers per person. Add chunks of bell pepper and red onion in between the chicken pieces for extra flavor and color.

You can use either metal or wooden skewers. If using wooden skewers, soak them in warm water beforehand so they don’t burn on the grill.

In a large bowl, combine the marinade ingredients, then add the chicken and toss until fully coated.

Cover and place in the fridge for at least 30 minutes to 1 hour to let all the flavors soak in.

When ready to cook, thread the chicken, bell pepper, and onion onto the skewers.

To grill:
Preheat the grill to medium heat and lightly spray with olive oil or avocado oil spray. Grill the kebabs for about 5–6 minutes per side until nicely charred and cooked through.

If cooking indoors:
Sear the skewers in a cast iron skillet with a little olive oil for about 2 minutes per side until browned. Then transfer to a preheated oven at 400°F (200°C) and cook until the internal temperature reaches 165°F (74°C).

You could also grill a few fresh lemons cut in half and squeeze them over the kebabs right before serving for the most delicious smoky citrus finish. 🍋

Greek Salad Serves 6–8

Ingredients:

For the Salad

• 3 Persian cucumbers, diced

• 1 red bell pepper, chopped

• 1 green bell pepper, chopped

• 1 pint baby heirloom tomatoes, halved

• 2 large heirloom tomatoes, cut into chunky wedges

• 1/2 medium red onion, thinly sliced

• 3/4 cup Kalamata olives

• 1 can chickpeas, drained & rinsed (optional)

• 8 oz good-quality organic feta cheese, crumbled or torn into chunks

• 2–3 tbsp finely chopped fresh parsley

For the Dressing

• 1/4 cup extra virgin olive oil

• 3 tbsp red wine vinegar

• Juice of 1/2 lemon

• 1 tsp Dijon mustard

• 2 garlic cloves, crushed or finely grated

• 1 tsp Italian seasoning

• 1 tsp kosher salt

• 1/2 tsp black pepper

Optional Add-Ins

• Fresh mint

• Pepperoncini

• Avocado chunks

• Toasted pita chips for crunch

Instructions:

Prep all of the vegetables and add them to a large serving bowl along with the Kalamata olives and chickpeas, if using.

In a small bowl or jar, whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, garlic, Italian seasoning, salt, and pepper until smooth and emulsified.

Pour the dressing over the salad and toss gently until everything is evenly coated.

Finish with generous chunks of feta and a sprinkle of freshly chopped parsley.

Serve immediately and enjoy!

Watermelon, Mint, Cucumber & Grilled Halloumi Salad Serves 6–8

Ingredients:

For the Salad

• 1 small seedless watermelon, cut into cubes or triangles

• 3 Persian cucumbers, sliced into half-moons or diced

• 8–10 oz halloumi cheese, sliced

• 1/2 cup fresh mint leaves

• Optional: microgreens or edible flowers for garnish

For the Honey Garlic Balsamic Vinaigrette

• 1/4 cup balsamic vinegar

• 1 tbsp honey

• 2 tbsp Dijon mustard

• 1 garlic clove, finely grated or crushed

• 1/2 cup olive oil

• Salt + black pepper, to taste

Instructions:

In a small bowl or jar, whisk together the balsamic vinegar, honey, Dijon mustard, garlic, olive oil, salt, and pepper until glossy and emulsified.

Heat a grill pan or skillet over medium-high heat. Add the halloumi slices and cook for 2–3 minutes per side until deeply golden with crispy edges.

Arrange the watermelon and cucumber onto a large serving platter or shallow bowl. Drizzle over the balsamic dressing and toss gently.

Top with the warm grilled halloumi, then scatter over the fresh mint leaves along with any edible flowers or microgreens if using.

Finish with an extra drizzle of balsamic glaze right before serving.

Tips

✨ Serve immediately while the halloumi is warm, golden, and crispy.
👌 A sprinkle of flaky sea salt takes it completely over the top.
🥑 Add sliced avocado or pistachios for extra richness and crunch if desired.

Grilled Vegetables with Chimichurri

A simple, vibrant mix of summer vegetables grilled until smoky, charred, and just tender — then finished with my chimichurri.

I used:

• Red bell peppers

• Zucchini

• Mushrooms

• Red onion

• Baby tomatoes on the vine

Everything was tossed in good olive oil, sea salt, and black pepper, then grilled until beautifully caramelized and slightly blistered at the edges.

Once off the grill, I piled everything onto a platter and generously spooned over my chimichurri while everything was still warm.

Chimichurri

Ingredients

• 1/2 cup red wine vinegar

• 1 tsp Maldon sea salt

• 2 garlic cloves, minced

• 1/2 shallot, finely chopped

• 1 jalapeño, deseeded and finely diced

• 1/2 cup fresh cilantro, finely minced

• 1/2 cup fresh flat-leaf parsley, finely minced

• 3/4 cup extra-virgin olive oil

Instructions:

In a bowl, combine the red wine vinegar, sea salt, garlic, shallot, and jalapeño. Let it sit for about 10 minutes so everything can gently mellow and infuse.

Stir in the chopped cilantro and parsley.

Finally, slowly whisk in the olive oil until everything is well combined

I hope you all enjoy this fun Mediterranean inspired dinner party! And that you tag me if you recreate these summery recipes at home!

Holy shit. I survived cancer.

Almost five years cancer free!

Triple negative breast cancer — the worst kind.

I didn’t even know what it was when I got that call from my Doctor. So, like everyone does, I googled it. And there it was. My worst nightmare staring back at me — a death sentence.

Every story I found felt terrifying. Everyone I met who had it was dying, or everyone whose family member told me they had it, already passed on.

For a moment, I went to a really dark place.

But somewhere deep down, I was convinced that wasn’t going to be me.

At the beginning of treatment, life became very small. Every day was: if I can just make it to tomorrow. Then it became: if I can just get through next week. Then: can I just make it to one year cancer free?

Then three years.

And now… five years.

The biggest milestone of them all. Signaling my transition from being labeled “In Remission” to official “SURVIVOR”.

Because with triple negative breast cancer, as it is so aggressive, they say if it hasn’t come back within the first 5 years, you are likely CURED! Yes really…

What people don’t always understand about surviving cancer is that surviving doesn’t mean it leaves you. Not really.

Every little pain. Every headache. Every random illness. Every weird bump you feel. It brings that sinking feeling into your chest:

Oh God. It’s back.

Living with that fear every single day for five years while still showing up with a smile on your face — when everyone would understand if you completely collapsed — is something I can’t fully explain unless you’ve lived it.

Cancer changes the way your brain works. The way your body feels. The way you move through the world.

There is life before cancer, and life after cancer.

And the girl after cancer will never quite be the same as the girl before it.

Even if you look the same on the outside.

I have been to hell and back.

And I’m here to tell the tale.

I’ve signed way too many advance directives for someone my age. I’ve sat in chemo chairs and laid face down in way too many MRI machines. I’ve spent nights during radiation trying to gather the courage to walk through those doors again and again the next morning.

The only way out was through.

People see the moment you ring the bell, but they don’t always see what comes after. Rebuilding yourself from the ground up. Rebuilding your body. Your life. Your career. Your identity.

And grieving all the things treatment took from you.

Your energy.

Your innocence.

Your sense of safety in your own body.

Possibly even your ability to naturally have children one day.

Every side effect from the treatment that saved your life but ravaged your body becomes its own reminder of what happened.

The anxiety of panicking about every tiny thing you put on or in your body. With the thought of, will this make it come back?

Or did I cause my own cancer?

And sometimes that grief sneaks up on you years later.

One of the loneliest parts is feeling like nobody around you can fully understand it. Your friends and family love you deeply. They show up for you. But unless someone has walked this road themselves, they will never fully understand what it feels like to live with the fear, the trauma, and the aftermath every single day.

You start to feel different from everyone else.

But then something beautiful happens.

You find community.

You find other survivors who speak the same language you do. Women who understand the fear behind a routine scan. Women who understand why a headache can spiral you into panic. Women who understand the grief, the strength, the anger, the gratitude — all existing at once.

There is something so healing about sharing that trauma together.

About retelling your story in the hopes it helps the next girl feel less alone.

Every day I receive messages from young women on Instagram asking for my recipes, asking for my story, asking for advice because they are scared and overwhelmed after their diagnosis.

And every single time, I think:

That used to be me.

I used to reach out searching for hope from anyone who had survived this. I was desperate to believe someone made it through to the other side.

So after I survived, I wanted to become that hope for someone else.

These last almost five years have been about healing.

Healing my body.

Healing my mind.

Healing my soul.

Rebuilding my life. Rebuilding my career. Focusing on me.

And now, I finally feel ready to close this chapter of the storybook.

Not because cancer never happened. Not because it didn’t change me forever.

But because I survived it.

And this next chapter is going to be bigger and brighter than I could have ever imagined — even if life looks a little different now.

So if I could give any advice as a young cancer survivor, it would be this:

Healing is not about forgetting what happened. It is about remembering it without it controlling your life.

Some days you may feel like you’ve gone backward. But growth is rarely a straight line. It bends. It circles. It pauses. And that is okay.

Healing means you are learning to breathe in moments you once held your breath.

It means you are becoming stronger, softer, and more compassionate with yourself all at once.

You are not broken.

You are unfolding.

Give yourself permission to be a work in progress, because even in your becoming, you are already worthy.

And please — stop waiting for the right moment or the perfect time.

Make the change.

Take the trip.

Make the call.

Tell the person you love them.

Do not waste another minute of your life being unhappy.

Enjoy the time you have now instead of waiting for some perfect future moment to finally start living.

The only time is now.

Now while you have your health.

Because you never truly know what tomorrow may bring. 🙏🏻

And to my fellow survivors — take the trip, eat that bowl of pasta, enjoy this life we fought so hard to live. We only get one life and one body. We have to take care of ourselves, but also we have to make the most of it. 🤍✨

If there’s one question I get asked constantly, it’s: “What do you buy every week at the grocery store?” So I decided to put together my real-life weekly anti-inflammatory grocery list — the exact staples I keep stocked in my kitchen to make nourishing meals throughout the week.

I buy most of my seasonal fruits and produce from my local farmers market whenever I can, but there are always a few extra staples, pantry items, proteins, and household favorites I pick up from the grocery store too. While I occasionally stop at Erewhon for a few very specific products I love, my main grocery store is Whole Foods Market.

So today I’m sharing exactly what I buy, the anti-inflammatory benefits of different ingredients, and simple recipes I make using those groceries throughout the week. My goal is to make healthy eating feel approachable, delicious, and realistic — with meals that nourish your body without overcomplicating things.

Whether you’re looking for grocery inspiration, easy meal ideas, or ways to incorporate more anti-inflammatory foods into your routine, I hope this gives you plenty of inspiration for your next grocery haul.

My Weekly Anti-Inflammatory Grocery Staples ✨

Produce

• Broccoli — Rich in sulforaphane, a powerful compound known to help reduce inflammation and support detoxification.

• Cauliflower — High in antioxidants and fiber to support gut health and reduce oxidative stress.

• Kale — Packed with vitamins A, C, and K plus anti-inflammatory antioxidants that support overall wellness.

• Carrots — Full of beta-carotene, which helps support immune health and fight inflammation.

• Bell Peppers — Loaded with vitamin C and antioxidants that help protect cells from inflammation.

• Lemons — Support digestion and provide vitamin C to help reduce inflammation and support immunity.

• Spaghetti Squash — A fiber-rich, nutrient-dense alternative to pasta that supports blood sugar balance.

• Turmeric — Contains curcumin, one of the most powerful natural anti-inflammatory compounds.

• Ginger — Supports digestion while helping reduce inflammation and bloating.

• Mushrooms — Rich in immune-supportive compounds and antioxidants that help regulate inflammation.

• Avocados — Full of healthy fats and potassium that support hormone balance and reduce inflammation.

• Celery — Hydrating and rich in antioxidants that may help calm inflammation in the body.

• Romaine Lettuce — A mineral-rich leafy green that supports hydration and digestion.

• Onions — Contain quercetin, a powerful antioxidant known for its anti-inflammatory properties.

• Broccoli Sprouts — One of the richest natural sources of sulforaphane for detoxification and cellular health.

• Spinach — Rich in antioxidants, vitamins, and plant compounds that help reduce inflammation and oxidative stress in the body. It contains nutrients like vitamin C, beta-carotene, magnesium, and flavonoids that support heart, brain, gut, and immune health.

Pantry & Fridge Staples

• Organic Coconut Milk — Rich in healthy fats that help support satiety and hormone health.

• Coconut — Contains nourishing fats and fiber to support digestion and stable energy.

• Cashews — A great source of healthy fats, magnesium, and plant-based protein that support hormone health, energy, and inflammation balance.

• Chickpeas or White Beans (I like Jovial) — A great source of plant-based protein and fiber to support gut health and blood sugar balance.

• Organic Pasture-Raised Eggs (I like Happy Hens) — High in protein, healthy fats, and important nutrients like choline.

• Lundberg Regenerative Organic Jasmine Rice — An easy-to-digest carbohydrate that pairs well with balanced meals.

• Malk Almond Milk — Made with minimal clean ingredients and free from unnecessary gums and additives.

• Joolies Dates — A naturally sweet source of fiber, potassium, and antioxidants.

• Navitas Cacao Powder — Rich in magnesium and flavonoids that help support mood and reduce inflammation.

• Avocado Oil (Chosen Foods Organic one is a good option) — High in heart-healthy monounsaturated fats and great for high-heat cooking.

• Apple Cider Vinegar — May support digestion, blood sugar balance, and gut health.

• Organic Miso Paste — A fermented food rich in probiotics that supports a healthy gut microbiome.

• Good Quality Olive Oil — Packed with polyphenols and healthy fats known to help fight inflammation.

• Cocojune Coconut Yogurt — A dairy-free probiotic-rich option that supports gut health and digestion.

Protein Staples

• Organic Ground Turkey — A lean protein source that helps support balanced blood sugar and muscle health.

• Mary’s Chicken Breasts — A clean, high-quality protein option I use for easy weekly meals.

• Wild Alaskan King Salmon (I buy at the farmers market) — Rich in omega-3 fatty acids that help reduce inflammation and support brain and heart health.

  What I am Making This Week ✨

These are a few of the nourishing, anti-inflammatory meals and staples I am making this week using ingredients from my grocery haul. Most of these recipes are simple, realistic for busy weeks, and easy to prep ahead so you always have something healthy on hand.

• Date Cashew Cacao Balls — My favorite healthy sweet treat to keep in the fridge for snacks on the go. Made with dates, cacao, coconut and chia seeds and nourishing ingredients for the perfect little energy bite.

• Miracle Broth — My most viral recipe for a reason. I make this every single week and always keep a jar in my fridge. You can sip it in a mug on its own or use it as a nourishing base for soups throughout the week.

• Turkey Bolognese with Spaghetti Squash — One of my favorite easy weeknight dinners. It’s hearty, comforting, and packed with protein and veggies while still feeling light and nourishing.

• Green Goddess Chicken Salad — Perfect to prep ahead for quick lunches during the week. I love serving it in lettuce cups, inside a pita, and topped with broccoli sprouts for extra crunch and nutrients.

• Asian Salmon — A weekly go-to that comes together effortlessly in about 25 minutes. It’s incredibly flavorful and pairs perfectly with my favorite coconut rice and sautéed veggies. I use whatever vegetables I picked up at the farmers market that week — this time mushrooms and zucchini!

• My Daily Green Juice — One of my favorite micro habits for getting more greens in and nourishing my body daily. It’s packed with nutrient-dense, anti-inflammatory ingredients that help me feel my best.

• Spicy Red Pepper Hummus — One of my favorite simple staples to keep in the fridge for snacks, bowls, wraps, or dipping veggies throughout the week.

I hope some of these recipes and my grocery list help you and your family eat a clean anti-inflammatory diet week to week. And prep ahead for busy days when the last thing you can think about is what to feed yourself and everyone. But you still have those nourishing easy meals or bites and balls prepped in your fridge for those moments on the go to stick to your health journey’s like me!

There’s something so grounding about my weekly ritual of wandering through the farmers market with a woven tote over my shoulder, and no real plan other than to be inspired by what’s in season. It’s become one of my favorite forms of self-care — slowing down, connecting with local farmers, discovering the freshest produce California has to offer, and turning those beautiful ingredients into nourishing meals for my clients and recipes for all of you!

Every week feels a little different depending on what’s peaking in season, and honestly, that’s the magic of shopping local. The colors are brighter, the produce tastes infinitely better, and everything feels more connected to the rhythm of nature. I always leave with new ideas for recipes inspired by whatever looks the most vibrant that morning. This week I bought:

• Zucchini (courgette) — Rich in antioxidants, vitamin C, and carotenoids that help combat oxidative stress and support healthy inflammation levels.

• Kale — Packed with anti-inflammatory compounds like quercetin, vitamin K, and beta-carotene that support overall wellness and detoxification.

• Arugula — A peppery leafy green full of glucosinolates and antioxidants that help support liver function and reduce inflammation.

• Celery — Naturally hydrating and rich in antioxidants and polyphenols that may help calm inflammation and support digestion.

• Blueberries — Loaded with anthocyanins, powerful antioxidants linked to brain health and reduced inflammatory markers.

• Strawberries — High in vitamin C and antioxidant compounds that help protect the body from oxidative stress and inflammation.

• Carrots — Rich in beta-carotene, which supports immune health, glowing skin, and helps protect against inflammatory damage.

• Tomatoes — A great source of lycopene, an antioxidant known for its anti-inflammatory and heart-supportive benefits.

• Zucchini blossoms — Delicate, seasonal, and full of antioxidants — plus one of my favorite farmers market finds for elevating spring recipes.

• Edible flowers — Not only beautiful, but many varieties contain antioxidants and phytonutrients that add both color and nourishment to meals. 🌸

I didn’t need too much this week for my haul. But May is one of the best times to shop the farmers markets in California because spring produce is absolutely overflowing. Some of my favorite anti-inflammatory staples to look for this time of year are:

• Cauliflower — Rich in antioxidants and sulfur-containing compounds that help support detoxification and reduce inflammation in the body.

• Beets — Packed with betalains, powerful anti-inflammatory antioxidants that support circulation, liver health, and natural detoxification - I love adding them to salads and fresh juices.

• Snap peas — Full of fiber, vitamin C, and plant compounds that help support digestion and reduce oxidative stress - Perfect for my snap pea pesto.

• Cherries — Naturally rich in anthocyanins, which have been linked to reducing inflammation, supporting recovery, and promoting better sleep.

• Persian cucumbers — Deeply hydrating and cooling for the body while helping support digestion and healthy inflammation levels - I love using them in juices and my homemade tzatziki (recipe below)

• Basil — Contains anti-inflammatory essential oils and antioxidants that help support overall wellness while adding so much fresh flavor.

• Rhubarb — Rich in antioxidants and fiber that support gut health and digestion — perfect baked into a cozy rhubarb crumble.

• Mushrooms — Full of immune-supportive compounds and antioxidants that help regulate inflammation and support overall health.

And yes — the farmers market outfit is part of the ritual too. I fully romanticize the experience. I love putting together something chic, effortless, and slightly whimsical before heading out the door. Since so many of you always ask, I’m linking everything I wore this week below…

👒 My hat from Janessa Leone
☁️ My sweater by Jenni Kayne
🎀 My dress from Reformation
👡 My shoes from Reformation
👜 My straw bag from Sezane
🕶️ My sunglasses by Chanel

You can see more of my recent OOTD’s over on my SHOPMY

One of my favorite micro habits is making a fresh green juice every single morning — especially after my weekly farmers market run. There’s something so energizing about turning beautiful seasonal produce into a simple ritual that makes you feel genuinely good from the inside out.

And honestly, having a juicer that’s easy to use makes all the difference. I use my Nama cold press juicer every single day and genuinely can’t live without it. Use my link Chloe20 to get a 20% discount on your juicer. It’s surprisingly easy to clean, and — an added bonus — it’s aesthetically pleasing enough to leave out on the countertop at all times. ✨

The green juice I made this week is incredibly refreshing, hydrating, and packed with anti-inflammatory benefits that support digestion, skin health, energy, and overall wellness. I think you will all love it!

Ingredients for this Week’s Green Juice: 💚

• 1/2 bunch Tuscan kale

• 1/2 bunch celery

• 2 Persian cucumbers

• 2 broccoli stalks

• 1 apple

• 1 lemon, skin removed

• 1 orange, skin removed

• 1 (2-inch) piece fresh ginger

• 1 (1-inch) piece fresh turmeric

One of my favorite things about shopping at the farmers market is how a single seasonal ingredient can inspire an entire recipe — and lately, it’s been zucchini (courgette). ✨

Zucchini has been absolutely overflowing at the California farmers markets lately in the most beautiful shades of green, and a couple of weeks ago I used my market haul to create crispy zucchini fritters with homemade tzatziki for a very special event I catered last weekend.

I cooked for a Democratic Party fundraiser for a next presidential candidate with one of the wildest guest lists I’ve ever prepared food for — including Speaker Nancy Pelosi. I served these zucchini fritters as part of the appetizer spread, and they were such a hit so I wanted to share the recipe with you all!

Zucchini (Courgette) Fritters ✨

Ingredients:

• 2 medium zucchini (about 1 lb), grated with excess liquid squeezed out

• 1/4 yellow onion, finely chopped

• Generous pinch of sea salt

• 1 large egg

• 2 garlic cloves, minced

• 1 tablespoon fresh dill or parsley, finely chopped

• Zest of 1 lemon

• A few scrunches of freshly ground black pepper

• 1/3 cup all-purpose flour or gluten-free all-purpose flour

• 1 tablespoon arrowroot powder or tapioca flour

• 1 teaspoon baking powder

• 3 tablespoons extra virgin olive oil (enough to coat the bottom of your cast iron skillet)

The Secret to Crispy Fritters

Moisture is the enemy if you want crispy fritters — and zucchini is full of it. The key is squeezing out as much liquid as possible using a cheesecloth or a thin clean kitchen towel.

The arrowroot powder and baking powder also help create that perfectly crisp golden exterior. (Cornstarch works too if preferred.)

Instructions:

Grate the zucchini and squeeze out all excess liquid extremely well.

In a large bowl, combine the onion, salt, egg, garlic, dill, lemon zest, black pepper, flour, arrowroot powder, and baking powder. Fold in the grated zucchini until fully combined.

Heat olive oil in a cast iron skillet over medium-high heat.

Scoop small portions of the mixture into the pan using a small cookie scoop or spoon. Gently press each one into a circular disc shape.

Cook for about 3 minutes per side, or until deeply golden and crisp.

Transfer to a paper towel-lined plate and finish with a sprinkle of Maldon sea salt.

Makes 12–15 fritters depending on size.

Tzatziki 🥒

Ingredients:

• 1/2 cup whole milk plain Greek yogurt (or plain unsweetened coconut yogurt)

• 1 tablespoon fresh mint, chopped

• 2 Persian cucumbers, grated and lightly squeezed dry

• Juice of 1/2 lemon

• 2 garlic cloves, crushed

• 1 tablespoon olive oil

• 1 teaspoon sumac (optional)

• Sea salt and freshly ground black pepper, to taste

Instructions:

Grate or finely chop the cucumber and gently squeeze out excess moisture using a clean cloth or paper towel.

In a bowl, combine the yogurt, mint, cucumber, lemon juice, garlic, olive oil, and sumac.

Season with salt and black pepper to taste and stir until creamy and combined.

Keeps in an airtight container in the fridge for up to 5 days.

I hope these recipes inspire you to visit your local farmers market this weekend, and fill your kitchen with beautiful seasonal produce. There’s something so special about supporting local farmers, cooking with ingredients at their peak, and turning simple nourishing foods into moments of connection around the table.

Make something delicious, healing, and colorful for yourself, your friends, or your family this weekend. ✨

This dish is everything I love about cooking this time of year—simple, beautiful, and full of flavor, especially when tomatoes are at their peak. Perfect for your next dinner party or weeknight meal. You can serve it with pasta or a peppery arugula salad. It features my go-to breaded chicken cutlets, made with my Nonna’s secret ingredient—keeping them perfectly crispy on the outside and incredibly juicy and flavourful on the inside.

I hope you all enjoy this. If you make it, tag me—I’d love to see! And if you can, grab fresh tomatoes from the farmers market right now.

More recipes from last night’s dinner party coming soon!

Feeds 4

Ingredients for the Chicken:

• 4 organic chicken cutlets, pounded thin

• 2 organic eggs

• 1 tbsp Dijon mustard

• 1 tsp Worcestershire sauce

• Juice of ½ lemon (optional)

• 1 cup all-purpose flour (or gluten-free)

• 1½ cups Italian breadcrumbs (I love Aleia’s gluten-free) or Panko breadcrumbs

• ½ cup grated Parmigiano Reggiano (optional)

• Avocado or olive oil, for pan-searing

• Salt and pepper, to taste

Ingredients for the Bruschetta Tomato Salad:

• 2 cups cherry or baby heirloom tomatoes, halved

• 3 cloves garlic, crushed

• ⅓ cup balsamic vinegar

• 2 tbsp olive oil

• 1 tbsp honey

• Salt and pepper, to taste

• ½ tsp black pepper

• ¼ cup fresh basil, finely sliced

Instructions:

Preheat your oven to 400°F (200°C).

Set up three separate bowls: place the flour in the first. In the second, combine the breadcrumbs, Parmesan, Italian seasoning, salt, and pepper. In the third, whisk together the eggs, Dijon mustard, Worcestershire sauce, and egg yolks.

Slice your chicken breasts in half horizontally so they’re thin cutlets. If they’re still too thick, cover with plastic wrap or parchment paper and gently pound them out with a rolling pin.

Dip each piece of chicken first in the flour, then the egg mixture, and finally the breadcrumb-Parmesan mixture.

Heat a skillet over medium-high heat with about 3 tbsp olive oil. Pan-fry the chicken for 2–3 minutes per side until golden brown. Transfer the entire skillet to the oven and bake for 12–15 minutes, until cooked through, tender, and juicy.

While the chicken bakes, prepare the bruschetta tomato salad. Slice the cherry tomatoes in half and place them in a bowl with salt, pepper, crushed garlic, honey, balsamic vinegar, and olive oil. Mix well.

Once the chicken is done, transfer it to a platter (or serve straight from the skillet). Spoon the tomato mixture over the top, letting the juices run over the chicken. Finish with fresh basil—both finely sliced and a few whole leaves for presentation.

Serve with fresh burrata on top if you’d like and enjoy!

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