Disclaimer: This content is not intended to diagnose, treat, cure, or prevent any medical condition. The information shared is not a substitute for professional medical or nutrition advice. Always consult a qualified healthcare professional for advice specific to your individual needs.

Hey friends!! Welcome to the very first post of my What I Eat in a Day for Gut Health series 🥑🍋🍠🫐

As someone who studied Nutrition Science in collage, I’ve always been pretty conscious about eating well and taking care of my body. I typically don’t like to restrict my diet, but I do believe it’s important to be mindful of what I’m putting into my body and make sure I’m getting plenty of nutrients throughout the week.

That’s why I like to have at least one “gut reset” day each week, where I focus a little more on foods that are nourishing, fiber-rich, and supportive of my gut health. I also try to incorporate foods that I feel are good for my skin, because I really believe that what you eat can play a role in how you feel and how your skin looks.

With my wedding date coming up, I’ve been a little more mindful about what I’m eating so I can feel and look my best on my wedding day. 🤍

So without further ado, here is a realistic day of everything I ate to prioritize gut and skin health.

7:30

Morning hydration drink to gently wake up my body:

1 glass of warm water

2 slices ginger

juice of 1/2 lemon

1 pinch of flaky salt

Breakfast: Matcha Chia Pudding

with yogurt, fresh peaches, coconut flakes, granola, pistachios, and honey

How I made my matcha chia pudding:

Makes about 3-4 servings

Ingredients:

3 tsp matcha powder, sifted

3 tbsp room temperature water

1/4 cup chia seeds

1 - 1 1/4 cup milk of choice

1/2 cup Greek yogurt

2-3 tsp honey, optional

Steps:

1. Add matcha powder and water to a small bowl and whisk until completely smooth.

2. In a large bowl or container, add chia seeds, milk, Greek yogurt, and matcha. Mix well.

3. Let sit for 5-10 minutes, then stir again really well. This keeps the chia seeds from clumping.

4. Cover and refrigerate for at least 2-3 hours, preferably overnight.

Gut & skin benefits:

I’m a big Matcha lover and this Matcha chia pudding has been one of my go-to easy breakfast for a really long time. This breakfast is packed with fiber from the chia seeds, peaches, coconut, and granola, plus probiotics from yogurt to support a healthy gut microbiome. Chia seeds and pistachios provide healthy fats and antioxidants, while peaches and dark chocolate add additional antioxidants that can support overall skin health.

Lunch: Miso Sriracha Salmon Bowl

with roasted sweet potatoes, arugula, mango cucumber salad, cherries, and pickled onions.

How I made the miso Sriracha salmon & sweet potato

Makes 1 serving

Ingredients:

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Heyy friends!! 💛 I hope you’re having a wonderful week and staying cool because it’s been SO hot over here (we’re getting close to 100°F where I am 😅).

I’m back with another dinner recap, sharing everything my fiancé and I made for dinner last week. We had such a good mix of cozy, fresh, and summery meals, so let’s get into it! 🍽️

MONDAY:

Honey Buffalo Chicken Stuffed Zucchini Boat

On Monday, I made some honey buffalo chicken stuffed zucchini boats and they were SOOOO good. If you haven’t tried buffalo sauce with a little bit of honey and some pickled jalapeños, you’re seriously missing out!

INGREDIENTS:

3 tbsp olive oil, divided

2 tbsp butter

3 medium zucchinis, halved lengthwise

1 chicken breast, sliced into 2 thin cutlets

1 medium yellow onion, diced

2 cloves garlic, minced

3 tbsp chopped pickled jalapeños

3/4 cup shredded mozzarella, divided

1/3 cup buffalo sauce

1 tbsp honey

3 tbsp heavy cream

2 tsp paprika

2 tsp garlic powder

1 tsp salt

1 tsp black pepper

Pickled jalapeño slices, for topping (optional)

Chopped fresh parsley, for garnish (optional)

How I made it:

1. Preheat your oven to 400°F. Scoop out the center of each zucchini half, leaving a sturdy shell. Brush with olive oil and place cut-side up in a baking dish.

2. Season the chicken with paprika, garlic powder, salt, and pepper. Heat a drizzle of olive oil in a skillet over medium heat and cook the chicken until golden and cooked through, about 3–4 minutes per side. Let cool slightly, then chop into small pieces.

3. In the same skillet, melt the butter and cook the onion until softened. Stir in the garlic and chopped pickled jalapeños and cook for another minute.

4. Add the chopped chicken back to the pan along with the buffalo sauce, honey, heavy cream, and half of the mozzarella. Stir until the cheese is melted and everything is creamy.

5. Fill each zucchini boat with the buffalo chicken mixture and top with the remaining mozzarella. Bake for 15–18 minutes, or until the zucchini is tender and the cheese is bubbly and lightly browned.

6. Finish with extra pickled jalapeños and fresh parsley, if desired, and serve warm.

TUESDAY:

SPICY ROMESCO PASTA SALAD

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The real magic of this dish is the flavor combination. Buffalo sauce, pickled jalapeños, and a drizzle of honey are one of my all-time favorite trios. The buffalo brings the tangy heat, the pickled jalapeños add a bright, vinegary kick, and the honey rounds everything out with just enough sweetness to make every bite completely addictive.

Ingredients:

3 tbsp olive oil, divided

2 tbsp butter

3 medium zucchinis, halved lengthwise

1 chicken breast, sliced into 2 thin cutlets

1 medium yellow onion, diced

2 cloves garlic, minced

3 tbsp chopped pickled jalapeños

3/4 cup shredded mozzarella, divided

1/3 cup buffalo sauce

1 tbsp honey

3 tbsp heavy cream

2 tsp paprika

2 tsp garlic powder

1 tsp salt

1 tsp black pepper

Pickled jalapeño slices, for topping (optional)

Chopped fresh parsley, for garnish (optional)

How I made it:

Full recipe is posted on my website. Click here to see how I made it 💛

The romesco dressing is really the star of the show. Roasted red peppers, almonds, garlic, parmesan, and a spoonful of Calabrian chili come together into a rich, velvety sauce that coats every piece of pasta. It’s the kind of dish that’s perfect for meal prep, picnics, or warm summer evenings when you want something satisfying without turning on the stove for too long.

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Serving: 2

INGREDIENTS

For the sauce:

2 tsp olive oil

1 tbsp water

3 medium tomatoes, halved

Noodles

1 tbsp ketchup

1 tsp sugar

2 tsp soy sauce

Juice of 1/2 large lemon or 1.5 tsp apple cider vinegar

1/2 lemon, sliced

2 tsp chili crisp

1 splash sprite, optional

1 pinch salt

4-5 ice cubes

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INGREDIENTS

For the Chicken Cutlets:

1/2 cup neutral oil, for frying

4 thin chicken breasts, pound to about 1/4-inch thickness

2 tsp garlic powder

3 tsp Fire & Smoke Society Chica Licka Bam Bam (feel free to replace this with other chicken seasonings)

2 eggs, beaten

1/2 cup all-purpose flour

2 cups panko breadcrumbs

For the Peach Caprese Salad

2-3 cups arugula

1 p…

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Heyy friends!! I hope you enjoyed my last dinner recap because I’m back with another one! I had some really delicious meals last week, and I can’t wait to share them with you.

Let’s get right into it! 🍽️

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It all comes together in one pan: flaky salmon seared until golden, tender orzo simmered in a garlicky tomato broth, and a creamy finish that’s brightened with white wine, lemon, and just enough Calabrian chili to keep things interesting. The sun-dried tomatoes melt into the sauce, giving it that deep, savory sweetness that makes every bite feel a little more special.

Servings: 2

Cooking time: 30 minutes

INGREDIENTS

1.5 lb salmon, cut into 2 portions

8 oz orzo

2 tbsp butter

1 bunch asparagus (about 1 lb), remove the tough bottom then cut into 1” pieces

1/4 cup white wine

3 cups low sodium chicken stock

1/2 cup heavy cream

2 shallots, finely diced

3 cloves garlic, minced

2-3 tbsp tomato paste

2 tsp Calabrian chili paste

1/3 cup sun-dried tomatoes, chopped

2 tbsp sun-dried tomato oil

1/4 tsp salt (adjust as needed)

1/2 tsp black pepper

2 tsp paprika, divided

1 tsp Italian seasoning

2 tsp roasted garlic blend (I’m using Fire & Smoke Society’s)

Juice of 1/2 lemon (optional)

Freshly grated parmesan, for serving (optional)

Chopped parsley, for serving (optional)

✨ If you don’t have roasted garlic blend, combine:

• 1 tsp garlic powder

• 1/2 tsp onion powder

• 1/4 tsp brown sugar or regular sugar

• 1/2 tsp salt

• 1/2 tsp black pepper

How I made it:

1. Pat salmon dry with paper towels, season evenly with roasted garlic blend and 1 tsp paprika.

2. Heat 1 tbsp sun-dried tomato oil in a medium-large pan over medium heat. Place the salmon in the pan, skin-side down, and let it cook for 3-4 minutes without moving. Flip and cook the other side of 3-4 minutes until cooked through. If the fillets are particularly thick, briefly sear the sides as well.

3. In the same pan, add the remaining 1 tbsp sun-dried tomato oil and the shallots, cook for 2 minutes. Add the butter, garlic, and asparagus, cook for 1 minute. Pour in the white wine and scrape up any browned bits from the bottom of the pan.

4. Stir in the tomato paste, Calabrian chili, sun-dried tomatoes, salt, black pepper, Italian seasoning, the remaining paprika and roasted garlic blend. Cook for about 1 minute until fragrant.

5. Add in the orzo and toast for 1 minute. Pour in the chicken stock and bring to a gentle simmer. Let simmer for 8–10 minutes until el dente (refer to the product package for the amount of time needed), stirring frequently to prevent sticking to the bottom, until the orzo is tender and most of the liquid has been absorbed.

6. Stir in the heavy cream and simmer for a couple more minutes until creamy. Taste and adjust with more salt as needed.

7. Spoon the creamy orzo into bowls. Top with the salmon, freshly grated Parmesan, parsley, and a squeeze of lemon juice if desired.

✨ NOTE ✨

• If you prefer it brighter and slightly crisp rather than very tender, add the asparagus later (during the last 3–4 minutes of the orzo cooking).

• Some capers would work wonderfully here if you want a little briny contrast to the rich cream and salmon.

Ingredients:

8 oz pasta of choice

8-10 oz medium-large shrimp, peeled and deveined

1/2 cup heavy cream

1 tbsp olive oil

2 tbsp butter

3 cloves garlic, minced

1 1/2 tbsp gochujang

1 tbsp ketchup

1/2 tsp sugar

1 tbsp soy sauce

1/4 tsp salt

1/2 tsp black pepper

1/3 cup reserved pasta water

Chopped green onions or parsley for serving

How I made it:

1. Cook pasta according to package directions until el dente. Reserve 1/3 cup pasta water, then drain and set the past aside.

2. In a small bowl, whisk together gochujang, ketchup, sugar, soy sauce, salt, black pepper, and reserved pasta water until smooth.

3. Pat the shrimp dry and season lightly with a pinch of salt and pepper.

4. Heat olive oil in a large skillet over medium heat. Add the shrimp in a single layer and cook for about 2 minutes per side until pink and cooked through. Remove and set aside.

5. In the same skillet, melt the butter and add garlic. Cook for 30-60 seconds, until fragrant. Pour in the prepared gochujang sauce and stir for about 30 seconds to let the flavors meld. Add the heavy cream and stir until smooth and creamy.

6. Return the cooked pasta and shrimp to the skillet. Toss until everything is evenly coated in the sauce. If needed, add an extra splash of pasta water to loosen the sauce.

7. Taste and adjust seasoning as desired. Garnish with green onions or chopped parsley. Serve warm and enjoy!

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This Korean Beef & Sweet Potato Bowl has been one of my favorite weeknight dinners for years now. It has that perfect balance of sweet, savory, spicy, and comforting, and it comes together with simple ingredients I usually already have on hand. The roasted sweet potatoes add a natural sweetness that pairs so well with the rich, gochujang-spiced beef, and the whole thing feels like the kind of meal that’s both nourishing and satisfying.

I love piling everything over rice and finishing it with lots of fresh toppings for extra texture and flavor. It’s perfect for busy evenings when you want something homemade without spending hours in the kitchen. 🍠✨

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Fair warning: this drink is dangerously good. It’s one of those cocktails that’s so refreshing and easy to sip that you’ll find yourself reaching for another before you even realize your glass is empty. Whether you’re hosting friends on the patio or just enjoying a slow summer evening, this is the kind of drink that makes the season feel extra special.

Ingredients:

15 blackberries

1/2 tsp fresh thyme leaves

Juice of 1 lemon

1 oz tequila blanco

1 oz elderflower liqueur

6-7.5 oz sprite

Ice

Garnish:

Thyme

1 slice of lemon or blackberries

Rim:

Sugar

lemon zest

thyme leaves

How I made it:

1. Combine the sugar, lemon zest, and finely chopped thyme leaves on a small plate. Run a lemon wedge around the edge of your glass to moisten it, then dip the rim into the sugar mixture until evenly coated.

2. In a glass, muddle the blackberries and thyme leaves with the lemon juice until the berries are broken down.

3. Add the tequila and elderflower liqueur, and fill the glass with ice.

4. Top with sprite and gently stir.

5. Garnish with a thyme sprig and a lemon slice or blackberries.

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Lately I’ve been on a slider kick, and after making these Hot Honey Ranch Chicken Sliders, I can confidently say they might be my favorite version yet. I wanted something that had that irresistible combination of crispy fried chicken and hot honey, but with a little extra freshness and crunch. Enter the dill pickle slaw. It’s creamy, tangy, loaded with fresh dill, and brings everything together perfectly.

The result is a slider that’s crispy, juicy, sweet, spicy, creamy, and crunchy all at the same time. The kind of recipe where you take one bite and immediately start planning when you’re going to make it again. They’re perfect for summer gatherings, game days, casual dinners, or honestly any excuse to pile crispy chicken onto a buttery brioche bun and drizzle it with hot honey.

Ingredients

For the chicken & the sliders

4 chicken thighs

4 Brioche slider buns

1/2 cup all purpose flour

2 eggs, beaten

3 cup panko breadcrumbs, or crushed potato chips

2 tsp salt

1 oz packet ranch seasoning

1 tsp paprika

1 tsp garlic powder

1/2 tsp black pepper

1/2 cup neutral oil for frying

1 cup hot honey

1/2 cup ranch dressing

For Dill Pickle Slaw

1/2 small green cabbage, finely shredded

1/4 small red cabbage, finely shredded

1 medium carrot, finely julienned or shredded

1/2 cup dill pickles, diced

3 tbsp dill pickle juice

1/2 cup mayo

2 tbsp sour cream

2 tbsp fresh dill, chopped

1/4 tsp salt

1/2 tsp black pepper

For My homemade Hot Honey:

1 cup hot honey

2 tbsp Sriracha

1/2 tsp red chili flakes

1/2 tsp salt

Add everything to a small saucepan and bring to a gentle simmer, stir until well combined, then remove from heat and set aside.

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How to make them:

1. Pat the chicken thighs dry with paper towels, then season both sides with salt.

2. Place the flour, beaten eggs, and panko breadcrumbs into 3 separate shallow bowls. Add the ranch seasoning, paprika, garlic powder, and black pepper to the flour, mix well.

3. Coat each chicken thigh in the seasoned flour, then the beaten eggs, and finally the panko breadcrumbs.

4. Heat oil in a medium-large pan over medium-high heat. Once hot, add the chicken in an even layer (work in batches if needed). Reduce heat to medium, and fry for 5-6 minutes per side, or until golden brown and the chicken is fully cooked through. Remove and set aside.

5. In a large bowl, combine all the dill pickle slaw ingredients and toss until well combined.

6. To assemble the sliders, spread about 1 tablespoon of ranch dressing on both the top and bottom buns. Place a crispy chicken thigh on the bottom bun, then drizzle generously with hot honey. Sprinkle with flaky salt if using store-bought hot honey. Top with a scoop of dill pickle slaw and finish with the top bun.

7. Serve immediately and enjoy!

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Heyy everyone!! I hope you’re all having the absolute best week so far!

Here is a recap of all the dinners I made for me and fiancé last week, along with the full ingredient lists and how I made everything!

Let’s get right into it 🍽️

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This pasta looks and tastes like something you’d order at a fancy Italian restaurant, but it’s actually surprisingly easy to make at home. It’s super hearty and flavorful, and has everything you’d want in a cozy diner, but still simple enough to make on a weeknight (took me less than 30 minutes!)

The sauce is somewhere between a classic vodka pasta and a cozy sausage ragù, with onions, carrots, celery, tomato paste, cream, and parmesan all simmered together into the most comforting sauce ever. I used mafaldine pasta because all the little ruffled edges catch onto the sauce so well, but honestly any pasta would work here. And the burrata on top completely takes it over the edge. Once you cut into it and mix it into the warm pasta, it turns unbelievably creamy and delicious. This is definitely one of those meals that feels restaurant-worthy while still being super cozy and approachable to make at home!

Ingredients:

1 tbsp olive oil oil

12 oz mafaldine pasta (or the pasta of your choice)

1 lb mild Italian sausage

2 burrata balls (optional)

1 yellow onion, finely diced

1-2 medium carrots, finely diced

2 ribs celery, finely diced

3 cloves garlic, minced

3 tbsp tomato paste

8 oz can tomato sauce

1/2 tsp chili flakes (optional)

1 tsp garlic powder

1/2 tsp paprika

1/2 tsp salt

1/2 tsp black pepper

1 tsp Italian seasoning

1/4 cup vodka (optional)

1 cup reserved pasta water

1 cup heavy cream

1/4 cup freshly grated parmesan cheese

1/3 cup chopped parsley

How to make it:

1. Cook pasta according to package directions until al dente. Reserve 1 cup of pasta water then drain the pasta.

2. Heat olive oil in a large pan over medium heat. Add the Italian sausage and cook until about 80% browned, breaking it up into small pieces as it cooks.

3. Push the sausage to one side of the pan and add the diced onions, carrots, celery, and garlic. Cook for about 2 minutes, then mix everything together and continue cooking for another 3-4 minutes, or until the vegetables are softened.

4. Add chili flakes, garlic powder, paprika, salt, black pepper, Italian seasoning, and tomato paste. Sauté for 1 minutes until fragrant. Pour in vodka and let it cook off for 1-2 minutes.

5. Add the tomato sauce, reserved pasta water, heavy cream, and grated parmesan. Stir to combine and let it simmer on low for 3-5 minutes, or until it thickens to your desired consistency.

6. Add the cooked pasta and chopped parsley. Toss until the pasta is evenly coated in the sauce.

7. Plate the pasta and top with burrata. Serve warm and enjoy!

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This Creamy Leek & Mushroom Chicken Bake might genuinely be one of the coziest and most flavorful dinners I’ve made this month so far. The sauce is packed with flavor from all the vegetables, the garlic and herbs, as well as the creamy sauce, and everything bakes together into the most comforting meal ever.

I think the real game changer here though was adding the mashed potatoes directly into the baking dish. As everything baked together, the potatoes soaked up a lot of the creamy sauce and flavor from the chicken and vegetables, which made them SO much more flavorful than regular mashed potatoes on the side. It almost turns into this cozy layered casserole situation where every bite has creamy potatoes, juicy chicken, and savory mushrooms and leeks together.

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INGREDIENTS

Main Ingredients:

2 tbsp olive oil

2 tbsp butter

4 thin chicken breasts, or 2 chicken breasts sliced in half horizontally

4-5 large russet potatoes, peel and cut into chunks

1 leek (white & light green parts only), slice thinly then wash thoroughly

1 yellow onion, diced

8oz baby belle mushrooms, thinly sliced

2 big handful spinach, cut into smaller pieces

3 cup shredded mozzarella cheese

1/4 cup shredded parmesan cheese

Chicken Seasoning:

1 tsp salt

1 tsp garlic powder

1 tsp paprika

1/2 tsp black pepper

1 tsp Italian seasoning

Veggies Seasoning & Sauce:

1 tsp onions salt (I’m using Trader Joe’s)

1/2 tsp black pepper

1/2 tsp paprika

2 tsp soy sauce

1-2 tsp Calabrian chili

2 tsp chicken bouillon

1 cup heavy cream

1/4 cup water

Mashed Potato Seasoning:

4 tbsp butter

1 tsp salt

1/2 tsp black pepper

3/4 cup milk

1/2 cup heavy cream

Equipment:

8”x 11.5” baking dish

How to make it:

1. Boil and Mash the Potatoes:

• Boil the potatoes in a large pot of water until they’re fork tender (around 20 minutes). Drain the water completely, then mash the potatoes using a potato masher.

• Add the butter, salt, black pepper, milk, and heavy cream. Continue mashing until the potatoes are smooth and creamy. If needed, add a little more milk or heavy cream until you reach your desired consistency. Set aside.

2. Season and Sear the Chicken:

• While the potatoes cook, mix together all of the chicken seasonings in a small bowl. Season both sides of the chicken evenly.

• Heat the olive oil in a large skillet over medium-high heat. Once hot, add the chicken, reduce the heat to medium and sear for about 5 minutes per side until nicely golden brown.

3. Preheat the oven:

1. Preheat the oven to 425°F.

4. Make the Creamy Veggie Sauce:

• In the same pan over medium heat, add the butter and diced onions. Sauté for 1–2 minutes until slightly softened. If needed, deglaze the pan with a splash of white wine to lift up all the flavorful browned bits from the chicken. Cook for another 1-2 minutes.

• Add the leeks and mushrooms and continue to sauté for a few minutes until softened.

• Add the onion salt, black pepper, paprika, soy sauce, Calabrian chili, chicken bouillon, heavy cream, and water. Stir everything together until well combined. Add the spinach and continue simmering for a few minutes until the spinach wilts and the sauce thickens slightly into a creamy consistency.

5. Assemble the Casserole:

• Spread the mashed potatoes evenly into the bottom of a 9” x 11” baking pan. Then place the cooked chicken breasts on top in an even layer.

• Spoon the creamy leek and mushroom mixture evenly over the chicken. Top everything with the shredded mozzarella cheese and parmesan cheese.

• Bake for 15–20 minutes, or longer if needed, until the cheese is fully melted, bubbly, and golden brown on top.

6. Serve:

• Serve warm and enjoy! This pairs perfectly with a simple side salad or roasted vegetables.

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It’s finally November. The beginning of the long-awaited winter holiday season! And lately I’ve been deep in my mac & cheese ear. I’ve been testing, tweaking, and perfecting that perfect creamy, cozy bite.

There’s just something about this time of year that makes me crave comfort food, especially the kind that feels like a warm hug on a cold night. But this week, I wanted something a little different… something with more flavor, a little heat, and a lot of personality. So I took my classic mac and cheese base and topped it with crispy Honey Sriracha BBQ chicken strips — sweet, smoky, and spicy in the best way.

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Baked Mac & Cheese

Please avoid using pre-shredded cheese for best result 🧡

Ingredients:

16oz uncooked cavatappi or elbow macaroni pasta

1 lb Mozzarella cheese, shredded

8 oz sharp cheddar cheese, shredded

8 oz Muenster cheese, shredded

8 oz Smoked Gouda cheese, shredded

4 tbsp butter

1 tsp smoked paprika

1/4 tsp chili powder

1 tsp garlic powder

1 tsp salt

1/2 tsp black pepper

3 tbsp flour

2 cups milk

2 cup heavy cream

1 tsp chicken bouillon

1 tsp worcestershire or soy sauce

Dried parsley, for garnish

How to make it:

1. Cook pasta according to package directions until al dente. Drain, rinse with cold water, and set aside.

2. Preheat oven to 350°F (180°C).

3. In a large bowl, combine all the shredded cheeses and give them a quick toss to mix evenly

4. In a large pot, melt butter over low-medium heat. Stir in smoked paprika, chili powder, garlic powder, salt, and black pepper. Whisk in the flour until smooth and combined.

5. Gradually pour in milk and heavy cream while whisking. Add chicken bouillon and Worcestershire sauce. Continue whisking until smooth. Then let it simmer for 3-4 minutes until the mixture thickens to a gravy-like consistency.

6. Remove the pot from heat. Add in half of the shredded cheese, a handful at a time, whisking until melted and creamy.

7. Stir in the cooked pasta, coating it evenly with the cheese sauce.

8. Pour half of the mac and cheese into a 8”x11” baking dish. Sprinkle with half of the remaining cheese. Then layer with the rest of the pasta and top with the remaining cheese.

9. Bake for 20 minutes, then switch to broil on high for 3-4 minutes, until bubbly and golden on top.

10. Remove from oven and garnish with dried parsley on top.

Honey Sriracha BBQ Chicken Strips

Ingredients:

1/4 cup canola oil (or other neutral oil)

3 chicken breasts, cut vertically into 3 strips each

2 large eggs

1 cup flour

1 tsp paprika

1/2 tsp garlic powder

1/2 tsp salt

1/2 tsp black pepper

1/2 cup Sweet Baby Ray’s BBQ sauce

2-3 tbsp Sriracha

1 tbsp honey

1 tsp apple cider vinegar

2 tsp worcestershire or soy sauce

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How to make it:

1. In a small sauce pan, combine BBQ sauce, Sriracha, honey, apple cider vinegar, and worcestershire sauce. Whisk over low heat until the mixture comes to a gentle simmer.

2. In a shallow bowl, beat the eggs with a pinch of salt and black pepper. In another, mix the flour, paprika, garlic powder, salt, and black pepper.

3. Dredge each chicken strip in the flour, then dip it in the egg, and coat it in the flour once more.

4. Heat canola oil in a large skillet over medium-high heat. Once hot, add the chicken strips in an even layer. Cook for about 5-6 minutes per side, until golden brown on both sides and fully cooked through.

5. Transfer the cooked chicken to a large bowl. pour the warm sauce over the chicken strips and gently toss to coat.

6. Arrange the saucy chicken strips over your baked mac & cheese. Enjoy!

Cooking with love.

From my kitchen to yours 💛

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INGREDIENTS

🍲 Beef & Soup Base

• 2 lb beef shank, cut crosswise into 2-inch thick rounds

• 1 tbsp olive oil

• 6 slices ginger

• 2 stalks green onion

• 2 tbsp Chinese Shaoxing wine (or cooking wine)

• 2 large tomatoes, cut into chunks

• 2 large carrots, cut into chunks

• 1 onion, sliced

• 6–7 cups water

• Flour noodles of your choice

• Bok choy (or any green vegetables)

• Chopped scallion or fresh cilantro, for garnish

🧂 Sauce & Aromatics

• 2 tbsp Doubanjiang (spicy fermented soybean paste)

• 1 cinnamon stick

• 3 dried red chili

• 2 star anise

• 2 bay leaves

• 1 tsp sugar

• ⅓ cup soy sauce

• 1 tbsp dark soy sauce

• 1 tbsp oyster sauce

• 1 tsp salt

Take me to the Full Recipe!

How to Make Braised Beef Noodle Soup

1. Blanch the Beef

In a pot of boiling water, add three slices of ginger, one stalk of green onion, and a tablespoon of cooking wine. Drop in the beef shank pieces, ensuring they’re fully covered with water. Once the pot returns to a boil, lower the heat and let it gently simmer for about 5 minutes. Skim off any foam that forms on top.

Drain the beef and give it a quick rinse under cold running water—this step keeps your final broth beautifully clear and clean in flavor.

2. Create the Flavor Base

Heat about a tablespoon of oil in a large pot or Dutch oven over medium-high heat. Add the sliced onions and a few green onion segments, and sauté until they smell fragrant and slightly golden, about 2–3 minutes.

Next, add the blanched beef, Doubanjiang, cinnamon stick, dried chili, star anise, and bay leaves. Stir everything together for around a minute to let the aromatics and spices bloom.

3. Add Vegetables and Simmer

Toss in the chopped tomatoes and carrots, and cook for another couple of minutes. Pour in 6–7 cups of water, then add sugar, soy sauce, dark soy sauce, oyster sauce, and a pinch of salt.

Bring it to a gentle boil, then lower the heat, cover, and let it simmer slowly for at least 2 hours—or until the beef is fall-apart tender and the broth has turned a rich, deep brown.

4. Prepare the Noodles and Greens

While the soup is finishing up, cook your noodles according to the package directions. Quickly blanch some bok choy (or your favorite leafy greens) in boiling water until they’re just tender and bright green.

5. Assemble and Serve

To serve, place the noodles and bok choy in your bowl first. Ladle over the hot beef and broth, making sure each bowl gets a generous helping of both. Finish with a sprinkle of chopped scallions or cilantro for a pop of color and freshness.

🧡 For more tips and and printable recipe card, please check out the full blog post here.

Cooking with love.

From my kitchen to yours 💛

This is the kind of pasta you don’t want to miss this winter. It’s cozy, hearty, and absolutely packed with flavor in every bite!

Ingredients:

10oz Farfalle pasta (or pasta of your choice)

2 tbsp butter

2 tbsp extra virgin olive oil

3 yellow onions, thinly sliced

3 cloves garlic, minced

5 (19oz) Italian sausage links, casings removed

3 tbsp chopped sun-dried tomatoes

2 tsp Calabrian chili (adjust to your spice preference)

1 tsp Italian seasoning

1 cup heavy cream

1/4 fresh grated parmesan

Salt & black pepper

1/4 cup chopped parsley

Take me to the FULL RECIPE!

💛

Why You’ll Love This Caramelized Onions & Italian Sausage Pasta

• Sweet and savory perfection: The slow-cooked caramelized onions add a natural sweetness that perfectly balances the rich, savory Italian sausage.

• Simple ingredients, big flavor: You only need a handful of everyday ingredients to create a dish that tastes restaurant-quality.

• Cozy comfort food: It’s the ultimate fall and winter pasta — warm, hearty, and comforting in every bite.

• Crowd-pleasing favorite: Whether you’re cooking for a weeknight dinner or a cozy date night at home, this pasta always impresses.

• Quick and easy: Ready in under an hour, yet it tastes like you’ve been cooking all day.

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Cooking with love.

From my kitchen to yours 💛

Let me show you exactly how to make it!

✨ Main Ingredients:

10-12oz Rigatoni

5-6 Boneless chicken thighs (skin-on preferred)

1 cup corn starch (season with salt & pepper)

3 tbsp oil

1.5 tbsp butter

1 shallots, finely diced

2 cloves garlic, minced

✨ Sauce Ingredients:

1/4 cup dry white wine

1/2 cup low sodium chicken stock

3/4 cup heavy cream

2 tsp garlic powder

1 tbsp paprika

1.5 tbsp cajun seasoning

1 tsp dried oregano

1/4 tsp salt

1/4 tsp black pepper

1/3 cup freshly grated parmesan cheese

1/4 cup chopped fresh parsley

How to make Creamy Cajun Chicken Pasta

1. Cook the pasta: Cook rigatoni according to package instructions until al dente. Drain and rinse under cold water. Set aside.

2. Prepare the chicken: While the pasta is cooking, coat both sides of the chicken thighs in seasoning cornstarch. Shake off any excess and set aside.

3. Pan-fry the chicken: Heat oil (enough to cover the bottom of the pan) in a large sauté pan over medium-high heat. Once hot, add the chicken in an even layer. Pan-fry for 7-8 minutes without flipping, until the bottom is crispy and golden brown. Flip and cook the other side for another 7–8 minutes, until crispy and golden. Remove chicken from the pan and set aside.

4. Build the sauce base: Lower the heat to medium. Add butter to the same pan, then sauté the shallots and garlic for about 2 minutes. Pour in the white wine, stirring to deglaze and scrape up any browned bits.

5. Make the Cajun sauce: Stir in chicken stock, heavy cream, garlic powder, paprika, oregano, Cajun seasoning, salt, and pepper. Mix until well combined and bring to a gentle simmer.

6. Coat the chicken: Return the chicken to the pan and spoon sauce over the chicken pieces. Once both sides are coated with the sauce, Remove the chicken again and set aside.

7. Finish the pasta: Add the cooked pasta into the sauce and toss until evenly coated. Stir in grated Parmesan cheese and chopped parsley.

8. Serve: Slice or chop the rested chicken as you prefer, arrange on top of the pasta, and spoon any extra sauce over everything. Serve warm and enjoy!

9. Optional extra sauce: For additional sauce, combine the sauce ingredients in a small saucepan. Bring to a boil, then reduce to a simmer for about 2 minutes until slightly thickened.

* For more tips and detailed notes, please check out the full blog post here.

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Main Ingredients:

6-8 cups of neutral oil

1.5 lb chicken breasts

Salt & pepper

1/2 cup milk

2 1/2 cup flour, divided

Sesame seeds, for garnish

Chopped green onions, for garnish

Sauce Ingredients:

2 tbsp soy sauce

3 tbsp gochujang (Korean red chili paste)

1/2 tbsp gochugaru (Korean red chili flakes)

2 tbsp ketchup

2 tbsp honey

1 tbsp brown sugar

2 tsp apple cider vinegar

1/4 cup water

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Steps:

1. Prepare the chicken: Cut chicken into bite size (about 1-inch) pieces and place into a large bowl. Add salt, black pepper, milk, and 1/2 cup flour. Mix well until all the chicken pieces are evenly coated in the batter. Let sit for about 10 minutes.

2. Make the sauce: While the chicken rests, combine all the sauce ingredients in a bowl and mix well. Transfer to a saucepan and cook over medium heat until bubbles start to form. Reduce heat to low and simmer for about 1 minute, stirring often, until the sauce thickens slightly.

3. Coat the chicken: Add 1 cup of flour to a large zip-top bag. Add the battered chicken, then sprinkle in the remaining 1 cup of flour. Seal the bag and shake until each piece is evenly coated.

4. Fry the chicken: Heat a generous amount of neutral oil in a deep pot over medium-high heat. Once the oil is hot (about 350°F / 175°C), carefully add the chicken pieces one at a time. Make sure not to overcrowd the pot (work in batches if needed). Fry each batch for 10–13 minutes, or until golden brown and cooked through.

5. Double-Fry (optional): For extra crispy chicken, remove the chicken pieces from the pot and let them rest for a couple of minutes, then return them to the hot oil for a second fry (about 1-2 minutes).

6. Toss in sauce: Remove the chicken from the pot and transfer to a large bowl. Drizzle the prepared sauce over the chicken and toss until evenly coated.

7. Garnish & Serve: Garnish with chopped green onions or sesame seeds, if desired. Serve warm and enjoy!

* For more tips and detailed notes, please check out the full blog post here.