I recently just got back from a vacation in Copenhagen, took a little trip to Maine for my birthday, I’m going camping next weekend, and then I leave for Greece. Soooo needless to say, I’ve really been craving a nice, simple, nourishing meal prep to help me get back on track.

I’ve been wanting really simple, healthy meals that don’t take too much time or effort because otherwise… I just can’t be bothered lol. I’m so so so happy with this week’s menu because everything feels really effortless, but when I look back at it I’m like, wow, this is actually really impressive :)

The flavors blend together so nicely, especially the peanut satay chicken, coconut cilantro lime rice, and sesame green beans. Together, they make the best dinner bowl, but you can also use everything separately for quick meals throughout the week. I’m already thinking about making either a tuna or sardine bowl over the coconut rice, or putting the satay chicken in a wrap with some of the green beans stuffed in.

I’m definitely using the remaining kimchi Caesar dressing to make a grilled chicken salad, and I’ll probably be using it as my weekly salad dressing with some gem lettuce from my garden. The fig syrup is absolutely incredible in my afternoon matcha latte’s but now I’m thinking about making a big batch of fig syrup lemonade to take on my camping trip next week.

I’m telling you, once you have exciting food prepped, the options are endless. You actually feel excited to get creative in the kitchen because the hardest part is already done!

Here’s a breakdown of everything I made:

Raspberry Smash Matcha Chia Pudding - Recipe Here

A creamy matcha chia pudding layered with smashed summer berries and peaches. Sweet, jammy, satisfying, and so easy to make ahead!

Roasted Broccolini Kimchi Caesar Salad – Recipe Here

Charred broccolini tossed in a creamy, tangy kimchi Caesar dressing, with just the right amount of heat. Finished with crispy sesame parmesan crisps for an extra savory crunch.

Vanilla Fig Matcha Latte with Maple Sweet Cream – Recipe Here

Fresh figs cooked down into a vanilla fig syrup, mixed into matcha, and topped with sweet cream. The fig syrup is SO good, and definitely making an appearance in some lemonade next.

Peanut Satay Roasted Chicken – Recipe Here

Tender, flavorful chicken with a creamy peanut satay sauce. This is one of my favorite components from this week’s meal prep and makes the best dinner bowl with the coconut rice and sesame green beans.

Fluffy Coconut + Lime Rice – Recipe Here

Buttery soft jasmine rice cooked with creamy coconut milk, fresh cilantro, and plenty of bright lime. A simple, slightly sweet side dish that is seriously addictive.

Sticky Sesame Charred Green Beans – Recipe Here

Crisp green beans tossed with a simple sesame dressing. These are so good alongside the satay chicken, but I also love having them ready to throw into wraps, bowls, and salads throughout the week.

This is exactly the kind of meal prep I want right now - simple, nourishing, really delicious, and flexible enough that I don’t feel like I’m eating the exact same meal every day. Let me know what you end up making!

xx

I’m officially on a chia pudding kick lately, mostly because I’ve been craving simple ways to support healthy digestion and keep my gut happy. And this one is about as close to perfect as it gets.

The matcha is honestly here partly for the pretty color, but I love the subtle earthy flavor it adds to the milk. It’s not overpowering at all, which I actually really like, and that soft green color makes the whole thing feel that much more special. What can I say, I’m a sucker for pretty food! But the real star here is the smashed fruit. Ripe raspberries and juicy peach mashed together into this thick, jammy situation is SO good. Now that I think about it, it’s kind of giving baby food, but in the absolute best way.

I love that this takes almost no effort to throw together, but somehow feels like such a treat. Have it for breakfast, as a mid day snack, or even as a little after dinner sweet treat. It truly ticks every box - creamy, fruity, satisfying, nourishing, and naturally sweet.

Ingredients

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Would you believe me if I told you I’ve been waiting to make this drink for a whole year? See I’m a little crazy because I truly only cook with seasonal foods, so every time I saw figs at Wegmans or Trader Joe’s, I had to fight off the urge to take them home and make this beauty.

The fig syrup cooks down into the most gorgeous bright pink color, so beautiful my eyes could hardly believe it. Once you strain it, you’re left with a sort of “fig compote” that tastes pretty close to fig jam, just without all the labor. I saved mine to use on yogurt bowls and oatmeal throughout the week, but it would also be incredible spread on some toast or served with cheese and crackers.

The matcha latte though, is truly a work of art. Topped with a maple sweet cream top and a fresh fig for garnish because I believe food should be as beautiful as it is delicious!

Ingredients

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Now I love a good Caesar salad as much as the next girl, but I was really in the mood to experiment this week. I had some broccolini in the fridge that was starting to yellow and decided to give one of my favorite salads a little twist.

This roasted broccolini kimchi caesar is my slightly unconventional take on the classic.

The broccolini gets roasted until tender and charred around the edges, then tossed in a creamy Caesar dressing with a little kimchi and gochujang for some heat, tang, and extra depth. It has everything I love about a classic Caesar, but with a fun little twist that makes it feel completely different.

And because every good Caesar needs a little crunch, I made these sesame parmesan crisps to use in place of traditional croutons or breadcrumbs. They’re salty, nutty, crispy, and honestly so good on their own that I had to stop myself from eating them straight off the tray. I wanted to keep that crunchy element that makes a Caesar so satisfying, and these were the perfect addition.

This is one of those recipes that feels a little fancy without actually requiring much effort. Serve it alongside dinner, make it the main event with some crispy chicken, or just eat it straight from the bowl. No judgment here!

Ingredients

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I was originally going to include this coconut rice recipe in my peanut satay chicken post, but honestly it’s way too good to be tucked away in another recipe. This rice deserves its own little moment so you can easily come back to it whenever you want to make it again.

It is buttery soft, lightly sweet, creamy from the coconut milk, and finished with plenty of fresh cilantro and lime. I can’t stress how addictively good this was. I ate several spoonfuls while it was still steaming hot, hovering over the stove, which is usually how I know a recipe is really worth sharing.

I especially love it with my peanut satay chicken, but keep this one in your back pocket for grilled chicken, fish, shrimp, roasted vegetables, or really anything that could use a little coconutty, herby, citrusy goodness :)

Ingredients

• 1 cup jasmine rice

• 1 cup full fat coconut cream1

• 1 cup filtered water

• 1 tsp salt

• 1 tbsp cane sugar

• 2 garlic cloves, smashed

• garnish with fresh cilantro and lime

  ---

Instructions

1. Rinse the jasmine rice under cold water until the water runs mostly clear. Add the rice, coconut milk, water, salt, sugar, and smashed garlic cloves to a saucepan and bring to a simmer.

2. Once simmering, reduce the heat to low. Cover and cook for 12 minutes. Remove from the heat and allow it to sit covered and untouched for about 5-7 minutes.

3. Remove the garlic cloves, and fluff with a fork. Then cover again and let sit for another 5 minutes.

4. When ready to serve, garnish with chopped fresh cilantro and a generous squeeze of fresh lime!

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Simple food is truly the best food, and these green beans couldn’t be simpler. But somehow they look, taste, and feel sooo much more elevated than your average vegetable side dish.

Normally I’m a salt, pepper and garlic on a sheet pan kind of girl when it comes to green beans. I’m lazy, what can I say. But this is the kind of side dish I would make for my private chef clients, so I figured I could indulge a little and make the fancy version for myself too.

If you’ve ever had green beans at a really good restaurant, you know they always seem to have the most perfect texture. They’re tender but still have that satisfying snap, with just enough crispiness around the edges. The secret is that restaurants will usually lightly fry their green beans to get that perfect texture. Since we’re not deep frying anything here, the next best method is to

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I was just telling a friend how much I hate peanut butter, but the one exception is when it’s tucked into a savory Asian dish. That is, in my humble opinion, the only acceptable way to eat peanut butter. And so this lazy satay chicken was born.

Traditionally, satay chicken is served on skewers, but I wanted to make a simpler version that you could easily throw together in a pan. Instead of skewering the chicken, I roast whole chicken breasts in a cast iron pan and serve them with the most delicious homemade satay sauce.

I seriously have no words for how good this is, but I’m going to try my best to persuade you to make it.

We’ve got homemade coconut cilantro lime rice that is so sweet and buttery soft, my mouth is salivating just thinking about it. Then there’s the satay sauce, which has a hint of curry spice, creamy peanut butter, sweet coconut aminos, and a little tamarind for that perfect balance of sweet, savory, and tangy.

I made a bowl for dinner tonight with some leftover broccolini from my Charred Broccolini Kimchi Caesar Salad, then topped the whole thing with sliced red chiles, fresh cilantro, lime, and crushed peanuts. You guys, I’m telling you right now, if you were going to make any of my recipes, let it be this one. I’ll never forgive you if you don’t!

This is also such a good meal prep for a quick dinner. I just assembled everything in a cast iron pan, topped it with more satay sauce, and reheated it in the oven at 350°F for about 10 minutes. It’s soooo easy and kind of feels like having takeout at home :)

makes about 4 servings

Ingredients

Peanut Satay Chicken

• 2 organic chicken breasts

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I rarely order a vegetable sandwich. For some reason, I always feel like meat belongs in every meal, but this sandwich reminded me that just could not be further from the truth!

The inspiration came from a sandwich I had at Mel’s Bakery in Hudson a few weeks ago. It was one of those meals I couldn’t stop thinking about, and I knew I wanted to recreate it at home with my own little spin :)

Roasted carrots become unbelievably sweet and caramelized in the oven, then get layered with creamy whipped lemon feta, tangy sumac marinated onions, crispy shallots, and lots of fresh basil and mint. I also love finishing it with a pinch of chili flakes for a little heat because it brings everything together so beautifully.

It’s hearty, incredibly filling, and honestly everything I could ever want from a summer sandwich. It’s one of those recipes that reminds me vegetables can absolutely be the star of the meal.

makes 2 servings

Ingredients

For the Roasted Carrots

• 1 bundle of carrots (about 1 lb), scrubbed and halved lengthwise if large

• 2 tbsp extra virgin olive oil

• 1 tsp smoked paprika

• ½ tsp ground cumin

• ½ tsp garlic powder

• 1 tsp kosher salt

• pinch of black pepper

For the Whipped Lemon Feta

• 8 oz block feta

• ¼ cup plain greek yogurt

• 2 tablespoons extra virgin olive oil

• 1 garlic clove

• juice of 1 lemon

For the Sumac Marinated Onions

• ½ small red onion, very thinly sliced

• juice of ½ lemon

• tbsp extra virgin olive oil

• 1 tsp sumac

• salt to taste

For the Crispy Shallots

• 2 large shallots, thinly sliced into rings1

• neutral oil, for frying (avocado, grapeseed, or vegetable oil)

• salt to taste

For Assembly

• 1 large loaf focaccia, sliced in half horizontally

• large handful fresh basil leaves

• large handful fresh mint leaves

• extra virgin olive oil, for drizzling

• salt + pepper

Instructions

Roast the Carrots

1. Preheat the oven to 425°F and line a baking sheet with parchment paper.

2. Toss the carrots with the olive oil, smoked paprika, cumin, garlic powder, salt, and a pinch of black pepper.

3. Arrange the carrots in a single layer and roast for 25–35 minutes, flipping halfway through, until deeply caramelized around the edges and fork tender.

Make the Whipped Lemon Feta

1. Add the feta, Greek yogurt, olive oil, lemon zest, lemon juice, garlic, and black pepper to a food processor.

2. Blend until completely smooth and fluffy, scraping down the sides as needed.

Marinate the Onions

1. Add the sliced red onion, lemon juice, olive oil, sumac, and salt to a small bowl.

2. Massage everything together with your hands for about 30 seconds.

3. Let the onions marinate for at least 20 minutes, stirring once or twice as they soften.

Make the Crispy Shallots

1. Add about 1 cup of oil to a small saucepan, making sure there’s enough oil to fully submerge the shallots. Heat over medium heat until shimmering.

2. Add the sliced shallots and cook, stirring often, until they turn a light golden brown, about 6–10 minutes. They will continue to darken slightly after they’re removed from the oil, so don’t wait until they’re deeply browned.

3. Transfer the shallots to a paper towel-lined plate and immediately season with a pinch of flaky sea salt. Let cool completely until crisp.

Assemble the Sandwich

1. If desired, lightly toast the cut sides of the focaccia until lightly golden.

2. Spread a generous layer of whipped lemon feta over both halves of the focaccia and top with salad greens.

3. Layer the roasted carrots evenly over the bottom half, followed by the sumac marinated onions, crispy shallots, basil, and mint.

4. Top with a drizzle of extra virgin olive oil, flaky sea salt, and freshly cracked black pepper.

5. Finish with the remaining half of the focaccia, then slice as desired.

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This recipe was born out of my slight obsession with the Hibiscus Passionfruit Lemonade from my last meal prep post. I couldn’t stop thinking about those flavors together, and naturally my brain started wondering what would happen if I turned it into a soda float. She’s basically the lemonade’s elevated older sister.

I also can’t stress enough how ridiculously easy this is to make. The biggest trick is blending everything once and only until it’s smooth. If you keep blending, the friction will warm the mixture and it’ll turn into a liquid, meaning you’ll have to freeze it before serving.

The photos below show exactly what mine looked like immediately after that first blend. Honestly, if I wasn’t filming the recipe, I would’ve served it just like that. It was thick enough to hold its shape and scoop beautifully, even though it wasn’t frozen solid yet.

Since everything gets stirred together with the hibiscus tea and sparkling water anyway, I really don’t think it makes much of a difference texture wise. If you’re making this just for yourself, I’d skip the extra freezer time and enjoy it right away. If you’re after that perfect scoop for photos or videos, though, pop it into the freezer for a few hours first so you can get that money shot. Hehe.

I made mine with heavy cream, but if you’re dairy free, I’d try swapping it for Pitaya Foods’ frozen coconut packs. They come in individual portions, and I’d start with about 2 packs - maybe even 3 depending on how much coconut flavor you want to come through. I’m sure you could also leave it out altogether and make more of a passion fruit sorbet.

And one quick disclaimer... I’m in no way claiming this is the proper way to make ice cream. 😂 I don’t think this is how I’d intentionally make passion fruit ice cream, but I was pleasantly surprised by how well it turned out.

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Cold Brewed Hibiscus Tea

Ingredients

• 2½ cups filtered water

• 2 hibiscus tea bags or about 2 tablespoons dried hibiscus flowers

Instructions

1. Combine the water and hibiscus in a jar or pitcher.

2. Refrigerate overnight.

3. Remove the tea bags/strain out the flowers before using. You’ll only need about 1 cup (maybe a little more) of hibiscus tea for the float.

Passion Fruit Ice Cream

Ingredients

• about 1½ cups cold brewed hibiscus tea

• 1 (14 oz) bag frozen passion fruit

• About ½ cup frozen heavy cream

• ¼ cup granulated sugar

• Juice of 1 lemon

Instructions

1. Add the hibiscus tea, frozen passion fruit, frozen heavy cream, sugar, and lemon juice to a high speed blender.

2. Blend just until smooth. Be careful not to overblend, or the mixture will become too liquid.

3. Transfer to a deli container or loaf pan and freeze until firm and scoopable, about 4–6 hours.

Simple Syrup

Ingredients

• ¼ cup granulated sugar

• ¼ cup hot water

Instructions

1. Stir the sugar and hot water together until the sugar has completely dissolved.

2. Let cool before using.

To Assemble

Ingredients

• Passion fruit ice cream

• Cold-brewed hibiscus tea

• Simple syrup

• Sparkling water

Instructions

1. Scoop the passion fruit ice cream into a tall glass.

2. Pour in enough hibiscus tea to fill the glass about halfway.

3. Stir in a splash of simple syrup.

4. Top with sparkling water and gently stir just enough to swirl everything together.

5. Serve immediately!

This summer I’ve been making a conscious effort to spend more time cooking just because I love it.

I’ve scaled back on private chef work a bit so I could pour more energy into creating recipes, filming videos, and sharing the kinds of meals I’m actually making at home. Don’t get me wrong, I absolutely love cooking for other people - but there’s something so incredibly rewarding about helping people discover that they can make a delicious, nourishing meal for themselves.

That’s always been the mission of my Substack <3

I know life is busy. Between work, family, travel, and everything else we’re juggling, cooking can easily start to feel like just another task on an endless to do list. My hope is that these weekly meal prep guides make nourishing yourself feel a little more approachable. The recipes I share are simple enough for a weeknight, interesting enough that you won’t get bored by Wednesday, and built around seasonal ingredients that do most of the heavy lifting.

More than anything, I’ve been trying to reclaim cooking as something joyful instead of something productive. Spending an hour in the kitchen chopping vegetables, listening to music, and making something delicious has become one of my favorite ways to slow down and take care of myself. I hope these recipes encourage you to carve out a little bit of that time for yourself, too.

A quick reminder that meal prep doesn’t have to mean eating the exact same meal every day. Mix and match these recipes throughout the week, freeze what you won’t eat right away, and let your freezer do some of the work for you.

For example, I always freeze half of my quiche. I can't tell you how many mornings I've been rushing out the door thinking I don't have time for breakfast, only to remember I have a slice waiting in the freezer. It's one of those little gifts I leave for my future self, a nourishing breakfast that's ready with almost no effort!

Here’s what’s on the menu this week:

Asparagus, Potato & Chive Breakfast Quiche - Recipe Here

I've been making some version of this quiche for a couple of years now. This one is made with tender green asparagus, perfectly seasoned potatoes, fresh chives. It’s packed with peak summer veggies and plenty of protein, making it one of those breakfasts that actually keeps me full until lunch.

Hibiscus Passionfruit Lemonade - Recipe Here

Why on earth did it take me so long to meal prep lemonade? It's truly one of my favorite drinks, but for some reason it's something I always end up buying at a café instead of making at home. I've been drinking a glass of this with breakfast, lunch, and dinner - I seriously can’t get enoughhhh! It’s bright, tart, and sweet and feels perfectly tropical, plus she’s absolutely stunning :)

Spanakopita Chicken Salad - Recipe Here

This is everything I love about spanakopita turned into an easy, protein packed preppable lunch. Made with perfectly marinated grilled chicken, fresh spinach, a whipped lemon feta spread, and loads of fresh herbs. It’s perfect tucked into pita, scooped with crackers, or served over a bed of fresh greens!

Sungold Tomato, Peach, Corn + Basil White Bean Salad - Recipe Here

If I could bottle up the farmers market right now, it would 100% taste like this salad. Every ingredient really gets to shine from beautiful sungold tomatoes, juicy ripe peaches, sweet summer corn, plenty of fresh basil, and creamy white beans to make it more filling and nutritious! This is truly one of those recipes I'll be making until tomato season is over.

Strawberry Peach & Mint Piña Colada Popsicles - Recipe Here

These are exactly what I want to be eating after a swim or a long day in the sun. Sweet strawberries and ripe peaches pair together so perfectly, and my personal favorite flavor made with coconut, fresh mint, and just enough sweet pineapple to give you that classic piña colada vibe. They're refreshing, naturally sweet, and taste like peak summer!

I hope these recipes bring a little more structure, and possibly even a little more joy to your week! As always, if you make something, tag me or leave a comment. Seeing these recipes come to life in your kitchens is easily my favorite part of this little community.

love you lots!

xx

I’ve really been leaning into fun summer drinks lately, and this one is a real banger. It’s bright, fresh, a little floral, and so incredibly hydrating on a hot summer day. I’ve been filling up a jar before heading to the creek for a swim, and it’s become my favorite way to cool down after being out in the sun.

From a Traditional Chinese Medicine perspective, summer is all about protecting your fluids and choosing foods that help cool and hydrate the body from the inside out. Unfortunately, that means resisting the urge to fill every drink to the brim with ice.

In TCM, it’s generally recommended to avoid frozen foods and icy beverages. I know... not exactly what anyone wants to hear in the middle of July. The idea is that your digestive system (or your Spleen Qi, in TCM) functions best when it doesn’t have to spend extra energy warming up everything you eat and drink. Constantly consuming very cold or even raw foods can make digestion sluggish and over time, leave you feeling more depleted.

That definitely doesn’t mean I’m avoiding popsicles or ice cream lol. I absolutely still enjoy both, just in moderation. One little habit I’ve picked up is making myself a warm cup of herbal tea after consuming something especially cold. It’s a simple way to support digestion and protect my qi while still enjoying all the fun summer treats.

One of my favorite ingredients this time of year is hibiscus, because it’s naturally rich in vitamin C and in TCM, is considered cooling in nature. It’s traditionally used to help clear summer heat, quench thirst, replenish fluids after heavy sweating, and support healthy blood pressure. Paired with bright lemon and tropical passionfruit, it makes the most refreshing summer drink that’s just as nourishing as it is beautiful.

Whether you’re packing it for a beach day, bringing it to the pool, or pouring yourself a glass after a sweaty workout, this lemonade is one of those recipes that truly tastes (and looks) like a summer sunset in a glass.

Ingredients

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I just booked my second trip back to Greece at the end of the summer, and now I’m craving all my fav bright, fresh Mediterranean flavors. So when I was coming up with this weeks meal prep menu, it felt like the perfect excuse to create something Greek-ish. This is definitely not an authentic Spanakopita by any means, but it does have all of those same incredible flavors like lemon, dill, spinach, garlic, and of course plentyyy of feta.

It also couldn’t have come at a better time. It’s been in the 90s almost every day, so I’m really craving meals that feel light, refreshing, and don’t require standing over a hot stove for an hour. I’ve never been more grateful for my grill, cooking outside is just sooo much better this time of year.

I have to say, I’m really proud of this one :)

One of the coolest parts of creating recipes for a living is getting to dream up fun flavor combinations and share them with people who appreciate yummy nutritious food. But if I’m being honest, it can also be a little frustrating. Sometimes you spend hours developing a recipe only to see bigger creators “take inspiration” a few weeks later. It comes with the territory and I usually don’t let it bother me, but after way too much scrolling through TikTok and Instagram, I honestly haven’t come across anything quite like this - and that feels really refreshing!

The best part is how easy it is. If you don’t feel like cooking chicken, just grab a rotisserie chicken from the grocery store and shred it up. No marinating required. The whipped lemon feta brings so much flavor that it’ll still be absolutely delicious. All you have to do is saute the spinach, chop a few veggies, blend the feta sauce, and toss everything together.

This is exactly the kind of meal prep I want waiting for me in the fridge all summer. I’ll be making snack plates with it, stuffing it into sandwiches and wraps, adding it to grain bowls, or honestly just eating it straight out of the container.

I really hope you love this one as much as I do!

Ingredients:

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The week before my period, I always come back to the same two things: red meat and fiber. I usually crave a good steak anyway, and it's an easy way to support my iron levels and get in plenty of B vitamins. I also make sure every meal has a good source of fiber because it helps your body clear excess estrogen and keeps everything moving. It’s a simple habit that makes a big difference for me, which is why I wanted beans to be a staple in this week’s meal prep.

This salad is peak summer in a bowl - sweet peaches, juicy sungold tomatoes, fresh corn, creamy white beans, torn basil, and a hot honey vinaigrette that brings everything together with the perfect balance of sweet, tangy, and spicy.

I'm planning to serve it alongside a nice juicy steak for dinner this week, but it's one of those recipes that can go with just about anything. Top it with a couple of crispy fried eggs for breakfast, pair it with a piece of roasted chicken or grilled salmon for lunch, or bring it along to your next backyard BBQ or picnic as an easy side dish. It also holds up beautifully for meal prep -just wait to add the peach and basil until you're ready to serve so everything stays bright and fresh.

Ingredients

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I haven’t made a quiche yet this year, and honestly I have no idea why. Every time I make one I’m reminded how versatile, easy, and ridiculously delicious they are. They’re one of my favorite things to meal prep because it means breakfast (or lunch) is basically taken care of for the week.

This version is packed with some of my favorite summer veggies like asparagus, potatoes, and sweet green peas. This recipe actually came together because I found a bag of snap peas hiding in the back of my fridge that was definitely on its last leg. Rather than let them go to waste, I popped all the peas out of their pods and tossed them into the quiche. I’m saving the pods of course, to make another batch of my Sweet Pea Spritz because honestly it might just be my favorite drink I’ve ever made. If you haven’t tried it yet, pleaseeee try it before summer is over!

One of my favorite things about quiche is that it’s endlessly adaptable. It’s the perfect ‘clean out the fridge’ recipe, so don’t stress if you’re missing an ingredient. Swap in whatever vegetables are in season or whatever needs using up before your next grocery run.

Let me know what combinations you come up with or if there’s a seasonal quiche flavor you’d like me to try next!

Ingredients

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I’ve been dreaming about making homemade popsicles for a while now, and I honestly can’t believe it’s taken me this long because these absolutely blew me away.

The best part is that there really aren’t any rules. You can use whatever fruit you have on hand, mix and match flavors, and make them completely your own. These are just the combinations that sounded the best to me, but the possibilities are endless.

They’re also such a fun recipe to make with kids. Since it’s basically just blending everything together and pouring it into molds, it’s the perfect hands on summer activity.

I’ve been having one for dessert every night this week, and I already know these are going to be on repeat all summer. They’re made with real, whole food ingredients - no sneaky gums, artificial colors, or mystery ingredients. And you get to decide exactly how much sweetener to add (if any at all).

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I don’t know about you, but once summer really hits - my motivation to spend hours standing over the stove completely disappears. I’d much rather be outside swimming by the creek, working on my tan, or just being outdoors as much as humanly possible…. not sweating my ass off in my kitchen.

So this season, I’m making it my mission to share more recipes that are low lift but high reward. The kind of meals that feel impressive without asking much of you - they’re perfect for meal prep, but also great meals to share with friends at the beach or on a picnic. We’ve got lots of fresh produce, lots of herbs, big flavors, and just enough effort to make you feel like you cooked something special.

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I’ve also been making a really conscious effort to eat around 30 different plants each week. It's not about chasing perfection or checking boxes, but simply adding more variety to my meals so I’m not eating the same 5 vegetables over an over and missing out on different micronutrients.

The goal comes from research out of the American Gut Project, which found that people who ate 30 or more different plant foods each week were shown to have a more diverse gut microbiome than those eating 10 or fewer. The fun part is that herbs, spices, beans, nuts, seeds, fruits, and vegetables all count, so it adds up faster than you might think.

These five recipes also play really well together. If you pick up a bunch of basil, mint, tarragon, and snap peas at the farmers market, you’ll end up using them throughout the week instead of discovering a sad, forgotten bundle in the back of your fridge a few days later.

Here’s what’s we’re having:

Green Goddess Couscous Salad - Recipe Here
The kind of salad that somehow gets even better after a day in the fridge. Packed with fresh herbs, crunchy vegetables, and tossed in a creamy green goddess dressing, it’s hearty enough to be lunch on its own but works just as well with a piece of roasted salmon or a piece of juicy chicken on top!

Gochujang Spicy Tuna Salad - Recipe Here
She’s creamy, spicy, savory, and best of all ready in just a few minutes. This is one of those recipes that saves me from skipping lunch when I can’t think of what to make. Spoon it over rice, scoop it up with crackers, wrap it in seaweed, or make it into a tuna melt!

Sweet Pea Spritz - Recipe Here
I’ve wanted to make a snap pea drink for years, and this summer I finally did it. Think of it as a mix between an elevated sparkling green juice and a mojito but with fresh mint, basil, lime, and sweet snap peas. It’s ridiculously refreshing and exactly what I’m craving in this 100ºF weather.

Amarena Cherry Chia Pudding - Recipe Here
Inspired by an unforgettable cherry ice cream, this one completely changed how I think about cherries. It’s rich, jammy, and feels a little indulgent while still being something you can prep ahead for breakfast or an afternoon snack. I’m already dreaming of making an ice cream with the leftover compote :)

Creamy Fava Bean Hummus with Quick Pickled Veggies - Recipe Here
As a nutritionist, I’m always looking for easy ways to eat more beans, and this recipe makes it effortless. I actually have no words for how good this was. The texture is insane, the flavor is so fresh and delicious. Plus you can pair it with these quick pickled veggies for the ultimate snack plate that’s packed with fiber, flavor, and waaay more plants than you’d ever expect.

Whether you’re meal prepping for the week, hiding from the heat, or just looking for a few new ways to use all those herbs before they wilt in the fridge, I hope these recipes make summer cooking feel a little easier.

If you make any of them, I’d love to hear which one’s your favorite. As always, leave a comment or tag me so I can see your stunning creations!

Love you lots

x

Every summer I tell myself I’m finally going to make a snap pea drink, and then somehow snap pea season comes and goes before I ever get around to it. This year I was NOT letting that happen.

The markets are overflowing with the sweetest, crunchiest snap peas right now, and I genuinely could not be more excited to share this one. If you’ve been following along for a while, you probably know I have a soft spot for turning vegetables into things you wouldn’t expect - and this might be my favorite example yet :)

Think of it as an elevated sparkling green juice. It’s bright, refreshing, herbaceous, and just sweet enough. Snap peas are naturally so sugary that they make an incredible base for a drink, especially when blended with fresh basil and mint. The result isn’t giving “vegetable juice” at all, I promiseeeee.

Flavor wise, it lands somewhere between a mojito and a hugo spritz. The basil gives it a soft, almost floral note, the mint keeps everything cool and refreshing, and the lime pulls it all together. I made this during the heatwave, and oh my god did it hit the spot.

I haven’t tested it with alcohol yet, but I do have a bottle of prosecco sitting in my fridge that’s practically begging to be opened. I have a feeling replacing the sparkling water with prosecco would be pretty incredible. Maybe that’ll be on the menu for the Fourth this weekend :)

Whether you keep it as a mocktail or turn it into a cocktail, I hope this inspires you to look at snap peas a little differently. Peak season produce truly has a way of surprising you, and this recipe is proof that sometimes the sweetest thing at the market isn’t the fruit stand!

Ingredients

Snap Pea Juice

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Sadly I’m not really a sushi girl, I just could never get into it. But if I were, I have a feeling I’d be all about a spicy tuna roll. So naturally, I took that inspiration and turned it into something that’s much more my vibe.

Can I say something slightly controversial? Tuna salad desperately needs a new PR team. We’ve been cycling through the same mayo and dijon situation for decades. And listen, I have nothing against the classics. They’re classic for a reason. I’m just...bored.

This version gets its kick from gochujang (a spicy korean fermented red chili paste) mixed with some toasted sesame oil and fresh lime juice to make it feel fresh, bright, and a little addictive. It’s creamy, crunchy, spicy, and the easiest thing to whip up when you need a no fuss lunch.

Serve it with crackers as a dip, pile it onto rice cakes, scoop it up with seaweed sheets, or spoon it over a bowl of steaming hot white rice. I promise this is the kind of recipe that makes lunch feel exciting again, which if you ask me, is enough of a reason to make it!

Ingredients

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There are a handful of recipes I come back to every single summer, and this Green Goddess Couscous Salad is always at the top of the list.

It’s the kind of dish that somehow manages to be light and incredibly satisfying at the same time. Packed with roasted zucchini, crisp green vegetables, handfuls of fresh herbs, and fluffy pearl couscous. It’s exactly what I crave when the farmers market is overflowing with green veggies and turning on the oven for a sheet pan of vegetables still feels (kind of?) manageable.

This is also one of my favorite examples of what I mean when I talk about building a veggie forward meal. Instead of treating vegetables like the side dish, they become the foundation. The pearl couscous adds just enough substance to make it satisfying on its own, while the bright green goddess dressing ties everything together with a generous handful of fresh herbs.

Serve it alongside grilled chicken after a long beach day, top it with a perfectly seared steak, or a piece of wild salmon for one of those dinners that feels both effortless and nourishing.

Please don’t skip the fresh herbs on top right before serving - they truly make alllll the difference. I hope this one finds a permanent spot in your warm weather rotation the way it has in mine :)

Ingredients:

For the Salad

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If you’re the type to walk right past unfamiliar vegetables that you don’t know how to cook, let me be the person who convinces you to throw one in your basket.

When I first started cooking, one of the biggest things that helped me become a more confident cook was making a habit of buying something unfamiliar every time I went to the farmers market. I’d pick one ingredient I had never cooked before, bring it home, spend way too much time reading recipes, and then make whichever version sounded the most exciting. It taught me so much about flavor, technique, and seasonality, and honestly made grocery shopping feel like a treasure hunt instead of another errand.

Fava beans were one of those vegetables for me. They can look a little intimidating at first, and yes, they take a bit more effort than opening a can of chickpeas. But once you try them, you’ll understand why people wait all year for their short season. And if fresh fava beans aren't available near you, frozen shelled fava beans work beautifully here too.

This hummus is one of my favorite ways to use them. It's fresh, herbaceous, and just a little sweeter than traditional hummus. I love serving it as part of a little snack plate with warm pita, crunchy homemade pickled vegetables, and whatever else I have in the fridge. It's the kind of meal that feels effortless but still special, especially on a blazing hot afternoon.

And if fava beans still aren't in the cards this week, don't let that stop you. I haven't tested this recipe with other beans, but I imagine chickpeas or white beans would be delicious here. Just taste as you go and adjust the seasonings until it feels right!

Instructions:

Fava Bean Hummus

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