I figure if you’re here, we probably have pretty similar tastes, which means you might appreciate seeing what’s been recently added to my saved folder, especially with Labor Day right around the corner. I’m always looking for new meal inspo, and these are a few recipes I’ve come across that I’m hoping to make soon.

If you beat me to any of these, let me know how they are!

Let’s get into it.

A little kitchen love

If I’m doing any actual cooking this weekend, I’ll definitely be using my Caraway. I’ve had their pieces in my kitchen for a while now, and honestly, they’re pretty much all I use. I love that they’re nontoxic, nonstick, easy to clean, and cute enough that I don’t mind leaving them out.

I have their Sauté Pan, Dutch Oven, and Saucepan, and I already know I’ll keep growing my collection. If you’ve been thinking about upgrading your cookware, now is a good time to invest in some quality pieces that you’ll actually use all the time. Trust me, you’ll find they’re worth every penny.

If you’ve been wanting to try Caraway for yourself, you can use my code LEXASNOMS for 10% off your order.

Salads/Sides:

Tortellini Pasta Salad by Ali Slagle // NYT Cooking:

• Cheese tortellini automatically makes a pasta salad more exciting.

• It looks hearty and satisfying enough to be a meal on its own and would be just as good without the meat.

• Feels like an easy crowd-pleaser for a summer dinner, picnic, or potluck.

Pluot-Tomato Salad with Suya Pistachio Crunch by Geneviive Ko and Keither Corbin // NYT Cooking:

• A very fun upgrade to the classic tomato salad, especially while tomatoes and stone fruit are at their best.

• Fresh, creamy, juicy, and crunchy (every texture I want in a salad).

• (Bonus) The kind of simple dish that looks impressive enough to bring to a dinner party.

Citrusy Couscous Salad with Broccoli and Feta by Yasmin Fahir // NYT Cooking:

• Bright and citrusy with a little kick, balanced out by salty, creamy feta.

• Pearl couscous in a salad is an immediate win in my book.

• Option to make everything ahead, keep the dressing separate, and toss when you’re ready to eat.

Charred Courgettes with Lemon Tofu Cream Cheese by nourishing.amy // Instagram:

• Tofu cream cheese is always going to get my attention, especially when it’s used as a creamy, scoopable base like this.

• There is no shortage of zucchini this time of year.

• Charred zucchini gets a little sweet and caramelized when cooked right… one of those simple recipes that makes a humble vegetable the star.

Entrees:

Coconut Dill Salmon with Green Beans and Corn by Yewande Komolafe // NYT Cooking:

• Coconut + dill + salmon is a flavor profile that makes perfect sense.

• Green beans and corn make this feel very August.

• I love a one-pan-ish meal where the protein and vegetables all come together in one dish.

Slow Roasted Tomato Pasta by wandering_chickpea // Instagram:

• I cannot get enough of fresh tomatoes right now.

• A few simple ingredients do all the work, and slow roasting tomatoes makes them even more flavorful.

• Very hands-off (big plus).

Old Bay Tofu Nuggets by Ali Slagle // NYT Cooking

• Tofu nuggets + Old Bay immediately caught my attention. Crispy, salty, and full of flavor.

• I’m always looking for ways to make tofu a little more exciting, and this feels like a fun take.

• Easy to grab and snack on, and I feel like even the tofu skeptics would be into trying these.

Sesame Shrimp Burgers with Spicy Sesame Sauce by softcoretable // Instagram

• Shrimp and salmon burgers have been my latest obsession, so obviously this caught my attention.

• Pile it onto a bun with a flavorful sauce and a bunch of fresh, crunchy vegetables and I’m sold.

• Basically my ideal burger: lots of flavor, plenty of texture, and seafood instead of a traditional beef patty.

Sweets

Sugar Cookie Bars with Berries by Yossi Arefi // NYT Cooking

• Basically a giant sugar cookie topped with fresh berries.

• I love a dessert that looks a little more special without requiring a ton of fuss.

• The fresh berries make this feel especially good for late summer, when they’re sweet and plentiful.

Plum Oat and Olive Oil Crumble by // Instagram

• Plums baked into a warm, oat-y crumble is exactly the kind of simple dessert I want to make right now.

• I love the use of olive oil here, such a good twist on a classic fruit crumble.

• Another perfect excuse to take advantage of all the beautiful stone fruit around this time of year.

If you have a recipe you think absolutely belongs in Labor Day plans, send it my way! And if you want to see more of these, be sure to let me know :)

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Served over a rice and quinoa blend with steamed broccolini and a fresh tomato, celery, and cilantro mixture that adds some brightness and crunch. It’s an easy, filling, plant-based meal that’s great for meal prep and holds up really well throughout the week!

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Chili Crisp Chickpea Bowls

Serves 4

Ingredients

• 3/4 cup rice, rinsed until water runs clear

• 3/4 cup quinoa

• 3 cups water

• Salt, to taste

• 3 tbsp chili crisp, plus more for serving

• 2 (15-oz) cans chickpeas, rinsed and drained

• Honey, to taste

• 8–10 oz cherry tomatoes, halved

• 3 celery stalks, coarsely chopped

• 2 cups cilantro leaves and tender stems, coarsely chopped

• 2 tbsp soy sauce

• 1 bunch broccolini

• Neutral oil, as needed

Instructions

1. Start by cooking the grains. Combine rice, quinoa, 3 cups water, and salt. Bring to a boil, cover, reduce heat, and simmer for 20 minutes. Let rest, covered.

2. Heat chili crisp in a skillet over medium, cover the entire base of the pan. Add chickpeas and a drizzle of honey. Cook for 10–13 minutes, stirring occasionally, until browned and crispy. Add oil or more chili crisp if needed.

3. While the chickpeas and rice are cooking, steam the broccolini. Trim and steam until tender, about 4–6 minutes with a pinch of salt.

4. Next, toss together the tomatoes, celery, cilantro, soy sauce, and a drizzle of honey.

5. Divide the grains among 4 bowls. Top with chickpeas, broccolini, and tomato mixture. Finish with extra juice from the tomato mixture. Enjoy!

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These loaded sweet potatoes have pretty much everything I want in a meal: crispy, savory tofu, a crunch edamame cucumber salad, peanut sauce, and a warm sweet potato underneath it all.

You get a really solid mix of protein, fiber, healthy fats, and carbs all in one bowl.

I love meals like this because they feel a little more exciting than your typical grain bowl or salad. And all of the components can be prepped ahead, so they’re great for an easy weeknight dinner or meal prep.

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Serves 3-4

Ingredients:

Tofu + Marinade

• ¼ cup low-sodium soy sauce

• Juice of 1 medium lime

• 2 garlic cloves, grated

• ½ tbsp fresh grated ginger

• 1 tbsp honey

• 1 tbsp sriracha

• 1 tsp ground turmeric

• 2-3 tbsp water

• 1 block extra-firm tofu, cubed

Edamame Cucumber Salad

• 1 cup shelled edamame

• 2 Persian cucumbers, chopped

• 1 large carrot, shredded

• 3 large scallions, thinly sliced

• 2 tbsp rice vinegar

• 1 tbsp low-sodium soy sauce

• 1 tbsp toasted sesame oil

• 1 garlic clove, finely minced or grated

Peanut Sauce

• ⅓ cup creamy peanut butter

• 2 tbsp low-sodium soy sauce

• 1 tbsp rice vinegar

• 1 garlic clove, grated

• 1 tbsp honey

• 1–2 tbsp warm water, to thin

To Serve:

• 3–4 medium white sweet potatoes

• Chopped peanuts

• Mint, cilantro, and/or scallions

Instructions:

1. Preheat your oven to 400°F. Scrub the sweet potatoes and poke them all over with a fork. Place them on a baking sheet and bake for about 45 minutes, or until fork tender.

2. While the potatoes cook, whisk together the soy sauce, lime juice, garlic, ginger, honey, sriracha, and turmeric. Add the cubed tofu and toss until well coated. Let it marinate for at least 10 minutes.

3. Add the edamame, cucumber, carrot, and scallions to a large bowl. Add the rice vinegar, soy sauce, sesame oil, and garlic and toss until everything is well combined. Cover and refrigerate until you’re ready to assemble.

4. Add the marinated tofu to the oven with the sweet potatoes during the last 20–25 minutes of cooking. Roast until golden and slightly crispy, flipping halfway through. You can also cook the tofu in a skillet over medium high heat until golden on all sides.

5. Meanwhile, make the sauce. Whisk together the peanut butter, soy sauce, rice vinegar, garlic, and honey. Add warm water, 1 tablespoon at a time, until you reach your desired drizzling consistency.

6. Slice a sweet potato open and place it in a shallow bowl. Use a fork to gently smash and flatten the inside. Top with a scoop of the edamame cucumber salad, followed by the crispy tofu. Drizzle generously with peanut sauce and finish with chopped peanuts and fresh herbs. Then dig in!

**Store the components separately for up to 3–4 days and assemble when you’re ready to eat!

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To play it a littleee safer, I bought a whole head of butter lettuce instead of a bagged mix and gave every leaf an extra rinse. While no lettuce is completely risk-free, whole heads are generally considered a better option than pre-cut or bagged lettuce since they go through less processing before they reach your kitchen.

I’m very glad I listened to my cravings because these are so worth it. Crispy tofu tossed in a sweet, spicy gochujang sauce, a bright sesame carrot salad for crunch, and cool, crisp lettuce to wrap it all up. They’re fresh and satisfying, perfect for the Texas heat I’m experiencing right now. They’re also packed with flavor and endlessly customizable. I served mine with buckwheat soba noodles to make them a little heartier, but they’re just as delicious on their own or with rice, avocado, pickled cucumbers, or whatever toppings you have on hand.

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Gochujang Tofu Lettuce Wraps

Serves 2, can serve up to 4 if pairing with rice/noodles and extra toppings

Ingredients

For the tofu:

• 1 block extra-firm tofu, pressed and cubed

• 2 tbsp coconut aminos

• 2-3 tbsp cornstarch

• 1 tsp garlic powder

• ½ tsp onion powder

• Salt & black pepper

Carrot salad:

• 1-2 large carrots, shaved into ribbons

• 1 tbsp rice vinegar

• 1 tsp sesame oil

Gochujang sauce:

• 2-3 tbsp gochujang paste (adjust to your preferred spice level)

• 1½ tbsp rice vinegar

• ½ tbsp sesame oil

• 1 tbsp maple syrup (optional but recommended)

For serving:

• Butter or romaine lettuce leaves

• Sliced scallions

• Black & white sesame seeds

• Optional: buckwheat soba noodles, rice, avocado, pickled cucumbers, cucumber slices, edamame, or other favorite toppings

Instructions

1. Press the tofu then cut into cubes. Toss with the coconut aminos and let marinate for at least 10 minutes.

2. In a bowl, combine the cornstarch, garlic powder, onion powder, salt, and pepper. Toss the marinated tofu until each piece is evenly coated.

3. Choose your preferred method to cook the tofu until crispy:

   • Air fryer: 400°F for 12-15 minutes, shaking halfway.

   • Oven: 425°F for 25-30 minutes, flipping halfway.

   • Stovetop (what I did): Cook in a lightly oiled skillet over medium heat, turning occasionally until all sides are golden and crisp.

4. While the tofu cooks, mix the shaved carrots with the rice vinegar and sesame oil. Set aside.

5. Make the sauce by combining the gochujang, rice vinegar, sesame oil, and maple syrup until smooth.

6. Toss the crispy tofu with the gochujang sauce, then spoon into lettuce leaves. Top with the carrot salad, scallions, and sesame seeds. Add soba noodles, rice, avocado, pickled cucumbers, or any of your favorite toppings for a heartier meal.

Notes

• Pressing the tofu well is the key to getting it crispy.

• The maple syrup helps mellow the heat of the gochujang without making the sauce overly sweet.

• Try adding fresh herbs or nuts, depending on what you have on hand.

• I served mine with buckwheat soba noodles, which pair really well with the spicy-sweet gochujang sauce.

That's all from me, hope you love these wraps! If you make them, tag me, and if you know someone who'd enjoy them too, send this their way.

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This version is packed with sweet peas, fresh thyme, plenty of Parmesan, umami from the mushrooms, and a squeeze of lemon that keeps it bright. It’s creamy without any heavy cream and makes a balanced meal with fiber, healthy fats, and satisfying carbs.

I love doubling this and making a big batch because leftovers are even better (just add a splash of broth or water when warming it up), but here’s my favorite version that makes 3 generous servings.

Mushroom & Pea Risotto

Makes 3 generous servings

Ingredients

• 3 to 4 cups vegetable broth, kept warm

• 1 tbsp extra virgin olive oil

• ¼ cup finely diced onion (or 1 shallot, minced)

• 8 oz mushrooms, sliced (I usually go for a mix of baby bella, portabella, and shiitake)

• 1 garlic clove, minced

• 1 tsp fresh thyme

• ¾ cup arborio rice

• 2 tbsp lemon juice

• ⅔ cup frozen peas, thawed

• 1-2 tbsp chopped fresh parsley

• ¼ cup grated Parmesan or Pecorino Romano

• Salt & black pepper, to taste

Instructions

1. Warm the vegetable broth in a small saucepan and keep it at a gentle simmer.

2. Heat the olive oil in a large skillet over medium heat. Add the onion and cook for 3–5 minutes, until softened.

3. Add the mushrooms and cook until they’ve released their moisture and started to brown, about 6 minutes. Stir in the garlic and thyme and cook for another 30 seconds. Season with salt and pepper.

4. Stir in the arborio rice and toast for about a minute until the edges of the grains look a little translucent.

5. Add the lemon juice and stir until it’s mostly absorbed.

6. Add one ladle of warm broth, stirring frequently until it’s nearly absorbed before adding another. Continue this process for about 15 minutes.

7. Stir in the peas and continue adding broth, one ladle at a time, for another 8–10 minutes until the rice is creamy and tender with a slight bite.

8. Remove from the heat and stir in the parsley and Parmesan. If needed, add one final splash of broth to loosen the risotto to your desired consistency.

9. Taste, adjust with salt and pepper, and serve immediately with extra Parmesan and fresh herbs.

Pairing with Protein

Risotto isn’t high in protein on its own, so I always pair mine with tofu wedges to make it a more balanced meal. You can also mix in white beans or top with soft-boiled eggs are another favorite. They add extra protein while the jammy yolk makes the risotto even creamier (SOO good).

If you eat meat, this would also be great alongside grilled chicken, shrimp or whatever protein you have on hand.

Notes

• Mixing mushroom varieties gives the risotto the best flavor and texture.

• Don’t rush adding the broth! The slow stirring is what creates that creamy texture.

• Leftovers keep well for up to 4 days. Reheat with a splash of broth or water to bring it back to life.

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Makes 4 ~

For the tofu & sauce

• 1 block super firm tofu

• 2 tsp avocado or olive oil, divided

• 1/4 cup maple syrup

• 1/3 cup low-sodium tamari or soy sauce

• 3 tbsp tomato paste

• 3 tbsp rice vinegar

• 1 tbsp sesame oil

• 1 tsp garlic powder

• 1/2 tsp red pepper flakes

For the bowls

• 1/2 cup dry white rice

• 1/2 cup dry quinoa, rinsed

• 2 tsp vegetable bouillon

• 1/2 cup shelled edamame

• 2 garlic cloves, minced

• 2 medium-large zucchini, sliced into half moons

• 1 bunch green onions, sliced (light green and green parts only)

• 1 tbsp sesame seeds

Directions

1. Rinse the quinoa and rice, then add both to a pot with 2 cups of water and the vegetable bouillon. Bring to a boil, then reduce to a simmer, cover, and cook for 18 minutes. Remove from the heat, fluff with a fork, stir in the edamame, then cover again and let sit for 5 minutes.

2. Meanwhile, heat 1 teaspoon oil in a large skillet over medium heat. Add the garlic and cook for about 1-2 minutes until fragrant. Add the zucchini and cook for 6–7 minutes, just until tender-crisp (don’t overcook them… I personally can’t do mushy meal-prepped veggies lol), then transfer to a plate.

3. In the same skillet, add the remaining 1 teaspoon oil. Crumble in the tofu and cook until it’s golden and lightly crispy.

4. While the tofu cooks, make the sauce by mixing together the maple syrup, tamari, tomato paste, rice vinegar, sesame oil, garlic powder, and red pepper flakes.

5. Pour the sauce over the tofu and stir until everything is evenly coated and the sauce has thickened slightly. Remove from the heat and stir in half of the sliced green onions.

6. Let everything cool before assembling. Divide everything into four containers: the rice and quinoa mixture, zucchini, and tofu. Top with sesame seeds and the remaining green onions.

Store in the fridge and enjoy throughout your week :)

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Q2 felt very summer-coded. Lots of pasta salads and farmers market produce, walks with a good playlist, trips with friends and family, easy outfits that can survive the Texas heat, and finding little products that make everyday life a bit more enjoyable.

These are simply the things I’ve genuinely been reaching for, repurchasing, recommending, and talking about nonstop over the last few months.

Let’s get into it.

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Cooking

This category was honestly the hardest to narrow down because this is what most of my time and money goes towards.

• Pasta salads have been on repeat. They’re endlessly customizable, perfect for meal prep, and taste even better the next day. I recently made this Italian Orzo Pasta Salad that is a 10/10.

• A freezer staple for me has been Roots Fries. They’re made with organic avocado oil and simple ingredients, whenever I’m feeling lazy these have been the go-to. The potato wedges are my favorite, and they recently launched waffle fries that I will be trying asap.

• Soba noodle salads deserve their own mention. I am often meal prepping these for lunches when it’s too hot to think about turning on the oven or stove. A recent lunch recipe I made can be found here.

• I only recently discovered Ithica Hummus and life has been better because of it. It is genuinely my favorite hummus brand, the flavor and consistency are unmatched. Lemon Garlic and Lemon Dill are especially good, lately I always have at least one container in my fridge.

• Zucchini and summer squash are one of those vegetables that effortlessly work their way into every meal: pasta, grain bowls, salads, sheet pan dinners, you name it. Peak summer produce at its finest. I’ve been grabbing them every week and cooking things like: Shrimp, Corn & Zucchini Pasta, Mediterranean Couscous Bowl, and Garlicky Shrimp with Zucchini and Beans.

• New sweet treat obsession: Elavi Brownies. 10g of protein and SOO yummy. Every flavor is a hit, but the new blueberry muffin blondie is my favorite.

Beauty

Keeping this section small because I’m pretty simple when it comes to beauty. I don’t try a ton of new products, but these are a few I’ve genuinely been using this quarter:

• I caved and got the Bondi Boost Infrared Thermal Brush during the Sephora sale and I totally get the hype.

• I’m not very into makeup but this one I will hype up. I’m a lightweight foundation girl and just repurchased a second bottle of Saie Super Skin Tint Foundation.

• Texas has been humid and HOT. This flyaway wand by Bondi Boost is always with me.

Wearing

I've been fully embracing easy summer outfits lately. Lots of breathable fabrics, pieces that can be dressed up or down, and a few trendier purchases that have been bringing me tons of joy. I really enjoy fashion and this list could honestly be about 20 items (let me know if you want to see more).

• Lace trim tops are in!!! I wore this asymmetric lace trim top in Florida for a girls trip. Its cute with jeans or a skirt and I’m obsessed with this color for summer.

• It’s very** hard for me to find sunglasses that I like. These AIRE Ceres Slim Rectangle Sunglasses are so cute and really suit my face shape.

• I cant get enough of long skirt + tank sets. This Sandshell Skirt Set by Free People is so cute and casual. Can easily be dressed up or down.

• These linen pants from GAP have been saving me in this Texas heat. So comfy, breathable and again, can be dressed up or down.

• Completely unnecessary purchase BUT these flip flop charms are adorable.

• Wore this polka dot dress from Aritzia on a trip to NYC. The fit is so flattering, I’m loving all things polka dot lately.

• Sam Edelman Bay Sandals are my go-to summer shoe.

Supplements/Wellness

I enjoy experimenting with things that support energy, sleep, and overall wellness. These are a few I've been using lately and enjoying. As always, please do your own research and consult with a healthcare provider if needed.

• I received a sample pack of Liposomal Vitamin D3 + K2 + CoQ10 (Cymbiotika) and ended up really liking it. I’ve been extra conscious of joint health lately, which this touches on. This combination is designed to support immune health, bone health, cardiovascular function, and cellular energy production.

• My naturopath recommended NAC + Glycine (Pure Encapsulations) for my specific needs, and I've been taking a scoop daily mixed with water. It tastes like peach is super yummy. NAC and glycine are often used to support glutathione production, healthy aging, recovery, and cellular energy.

• Not new this quarter, but definitely worth mentioning is collagen. I stopped taking it for a while to save money and realized I genuinely notice a difference in my skin and nails when I'm consistent with it.

• I’ve enjoyed incorporating a yoga block it into strength training, especially movements like lunges, split squats, and single-leg exercises. It helps me get deeper into the movement and improve my range of motion.

Kitchen

These are the kitchen items I’ve found myself reaching for over and over again this quarter. Some are practical, some are a little random, but they’ve all earned a permanent spot in my kitchen.

• This feels oddly specific, but having a large wooden bowl has made me eat so many more salads. It’s perfect for tossing everything together without ingredients flying everywhere, and somehow salads just taste better when they’re served in a giant wooden bowl.

• It was time for new oven mitts, my old ones were getting so gross. I got the Home Sweet Home print Oven Mitts from Rifle Paper Co.

• I got sent a Caraway pan a few months ago and have been using it nonstop ever since. I would absolutely spend my own money on one. Durable, high quality, non-toxic, easy to clean, and pretty enough to leave on the stove.

• A very unexciting kitchen tool that I use constantly: A citrus squeezer. This is one of those kitchen tools I put off buying for way too long because I figured my hands worked just fine. Turns out, it’s actually so nice to have and helps me get every last drop out.

• A large tupperware container! For too long I had been fitting leftovers into multiple containers instead of just buying one large container. Feeling very adult for finally making that change.

Watching/Listening/Reading

I’ve spent most of this quarter gravitating toward things that feel fun, comforting, and easy to get lost in. Just a mix of cozy TV, summer playlists, and books that have made me genuinely excited to pick up reading again.

• Virgin River, Sweet Magnolia, Sullivans Crossing. I’m grouping these together because they’re basically the same category in my brain: wholesome, predictable, slightly cringey comfort shows that require very little brain power.

• Love Island, duh! I love having a show that’s happening in real time and gives me something to keep up with throughout the week. It’s also a great excuse to text and hang with friends.

• I rediscover Maude Latour at least once a year and become completely obsessed for a few weeks. This quarter has been one of those times. I’m also really loving Balu Brigada. And for my summer walks — upbeat EDM that makes you feel like you’re on a boat somewhere in Florida.

• I started the A Court of Thorns and Roses series this quarter and I’m currently on book three. I’ve always wanted to be someone who reads more consistently, and this series has made it easy. I’m also realizing how much I enjoy fantasy and mythical worlds, which is not a genre I would’ve expected to get so invested in

Overall, this category feels very “summer” to me: lighthearted shows, feel-good music, and books that make me want to read just one more chapter.

I’d love to hear what you’ve been loving lately too. If you’ve discovered a great recipe, book, product, podcast, or anything else worth sharing, leave a comment and let me know.

Thanks for being here and for following along with all my food adventures, life updates, and random recommendations. I’ll see you next week with more recipes, meal ideas, and whatever else I’m currently obsessed with.

xx,
Alexa

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If you know me, you know that Middle Eastern and Mediterranean flavors are always at the top of my list. So, when I discovered Sababa Foods’ Saturday Sauce, a vision for this bowl immediately came to mind.

This recipe has everything I love: fluffy pearl couscous, roasted vegetables, crispy za’atar chickpeas, a simple protein, and plenty of fresh herbs and feta to finish it off. There are so many flavors and textures packed into every bite, and it happens to be meal-prep friendly too. One bite in and I knew this one was staying in the rotation.

If you're looking for a meal-prep-friendly dinner that's packed with flavor, color, and texture, this one's for you.

For a follow along video, you can find this recipe here, on my Instagram.

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Serves 3–4 (10 min for prep + 30 min cook time)

Za’atar Chickpeas

• 1 (15 oz) can chickpeas, drained, rinsed, and patted dry

• 1 tbsp olive oil

• 1½ tbsp za’atar seasoning

Roasted Vegetables

• 1 small zucchini, cut into half moons

• 1 small summer squash, cut into half moons

• 1 small red onion, cut into 1-inch sections

• 8 oz cherry tomatoes

• 1–2 tbsp olive oil

• 1 tsp paprika

• 1 tsp garlic powder

• Salt and pepper

Couscous

• 1¼ cups pearl couscous

• 1½ cups water

• ½ cup Saturday Sauce

Protein

• Protein of choice (I used one block of firm tofu tossed with olive oil, paprika, oregano, onion powder, salt, and pepper)

For Serving

• Crumbled feta

• Fresh parsley

Instructions

1. Preheat oven to 425°F.

2. Toss the vegetables with olive oil, paprika, garlic powder, salt, and pepper. In a separate bowl, toss the chickpeas with olive oil and za’atar.

3. Spread everything onto a sheet pan. Roast for about 25-30 minutes, stirring halfway through, until the vegetables are tender and the chickpeas are crisp. I tossed my tofu into the oven for 25 minutes here too.

4. Meanwhile, heat 1 teaspoon olive oil in a saucepan over medium-high heat. Add the pearl couscous and toast for about 5 minutes, stirring occasionally.

5. Add the water and Saturday Sauce. Bring to a boil, then cover, reduce heat, and simmer for about 15 minutes until the liquid is absorbed.

6. Assemble your bowls with couscous, roasted vegetables, protein, and chickpeas. Finish with feta and fresh parsley.

This is exactly the type of meal you'll find me making on a random Tuesday night: colorful, nourishing, packed with flavor, and easy enough to pull together without much planning. You can toss everything into the oven and step away for a moment. I hope you love it as much as I do.

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I don’t do detoxes, juice cleanses, or try to “make up” for anything. I also don’t believe one week/weekend will ruin your health. But I do notice when my body feels more inflamed, sluggish, puffy, dehydrated, or overstimulated from a few days of less routine.

Instead of restriction, I focus on returning to habits that help me feel grounded again.

This is basically my version of a “back to baseline” week: lots of whole foods, protein, fiber, hydration, sleep, lower stress, and movement that feels supportive instead of punishing.

Usually within a few days, I feel completely like myself again.

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More rest, less intensity

The first 2–3 days after travel or a busy weekend, I usually avoid intense workouts.

Not because movement is bad, but because my body tends to respond better to gentleness than “burning it off.” If I’m already feeling stressed, inflamed, or overtired, piling on intense cardio usually makes me feel worse.

I still move every day, but it looks more like:

• long walks

• stretching

• pilates

• mobility work

• light strength training

• getting outside

• post-dinner walks

I also try to spend a few minutes stretching before bed, especially if I’ve been sitting a lot while traveling. Even 10 minutes makes a huge difference in how I feel physically.

High protein + fiber breakfasts

Breakfast is one of the biggest things that helps me feel regulated again.

After weekends where I maybe ate out more, had less structure, or was snacking more often, starting my day with whole foods, protein, and fiber makes me feel so much more stable.

I try to build breakfasts around:

• protein

• fiber

• healthy fats

• micronutrients

• hydration

Not because I’m trying to be “perfect,” but because it genuinely helps my energy, digestion, cravings, and mood.

Some breakfasts I rotate:

• Hard boiled eggs, avocado toast + berries

• Chia seed pudding with berries and cereal

• Zucchini egg scramble

Simple lunches that don’t feel heavy

I don’t overcomplicate lunches during this week. I usually focus on meals that are satisfying but still make me feel energized afterward.

Most of my lunches follow a pretty simple formula:

• protein

• 2-3 vegetables or greens

• healthy fat

• carbs that satisfy me

A couple recent lunches I’ve made:

• Honey mustard tofu + quinoa + roasted sweet potato + zucchini and corn

• Greek tofu + roasted potatoes + roasted cauliflower and green beans + hummus

• Sweet potato black bean chili with creamy avocado sauce

• A good ol tuna salad sandwich, sub greek yogurt for the mayo

Lunch Recipe: Buckwheat soba noodle bowl

Serves 3:

For the tofu:
1 block firm tofu
1 tbsp soy sauce
1 tbsp maple syrup
1/2 tbsp olive oil
1 tbsp corn starch

Other ingredients:
150g buckwheat soba noodles
1 block firm tofu
1 cup shelled edamame
half an english cucumber, julienned
1 carrot, julienned
Handful of fresh mint, chopped

Optional mix ins:
Thinnly sliced red onion
Avocado
Copped nuts
Cilantro
Kimchi

Sauce:
2 tbsp peanut butter
Juice of 1 lime
1 tbsp maple syrup
1 tbsp soy sauce
Warm water to thin as needed

Method:

1. Toss the tofu in the soy sauce, maple syrup, olive oil and corn starch. Cook on medium heat until golden and crispy.

2. Cook the noodles according to package directions and rinse well with cool water.

3. Mix together the sauce ingredients.

4. Divide everything into 3 containers, store sauce separately until ready to eat :)

Nutrient-dense dinners (steal my saved ideas)

Dinner is usually where I lean into meals I know make me feel good. Comforting, nutrient-dense, high protein, and easy to throw together.

I’m not trying to eat “clean” in a rigid way. I just naturally crave simpler meals when my body feels out of routine.

Some dinners I’ve made/have saved:

• Dressed Lentils & Greens with Roasted Sweet Potatoes

• Orange Tahini Quinoa Edamame Bowl

• Shrimp & Zucchini Pasta Salad

• Lentil Coconut Curry

• Rainbow Peanut Noodle Bowl

• Brothy Spinach & Peas Pasta

The habits that help me feel normal again

Morning sunlight

Getting outside shortly after waking up helps me feel more awake during the day and sleep better at night, especially after travel or weekends where my schedule was off.

Hydration

I try to be extra intentional about water, electrolytes, mineral water, and herbal tea during this week because I’m usually more dehydrated than I realize.

Magnesium + tea every night

Every night I make tea and take magnesium before bed. I use Cymbiotika’s Liposomal Magnesium Complex and stir it into my tea (its basically honey). It’s one of the simplest habits that consistently helps my sleep, stress levels, and overall recovery.

Favorite teas to drink in my ‘back to baseline’ phase (I pretty much exclusively drink Rishi, its ethically sourced tea with unmatched quality)

• Chamomile Medley

• Turmeric Ginger

• Roobios

• Peppermint

Less refined sugar (without obsessing over it)

I don’t completely cut anything out, but I do notice I feel better when I naturally shift back toward whole foods for a few days instead of continuing the cycle of ultra-processed foods, alcohol, or constant snacking.

Sleep over everything!!!

Sleep is the biggest reset tool of all of them. A few nights of good sleep fixes almost everything for me.

Things I DON’T do

I don’t: starve myself, overexercise, skip meals, cut carbs, do detox teas, punish myself for having fun. I just return to the habits that help me feel my best.

That’s really all a “reset” needs to be: getting back to baseline 😊

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And I’ve noticed that when my eating gets thrown off, my energy dips and everything feels a little more chaotic than it needs to.

So Sundays, for me, are about protecting something that already matters to me. And if you’re trying to build this habit, these same things are what make it stick.

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1. Grocery shop with a plan

I go into the store knowing exactly what I’m making for the week.

For me, that usually looks like:

• 2 dinners

• 1 meal-prep lunch

• 1 meal-prep breakfast

• plus a few staples and anything else I’m genuinely in the mood for

If that feels too structured, a looser version works just as well: 2–3 dinners and a general idea for breakfasts and lunches.

This does two things for me:

• it removes the daily “what should I make” question

• and it keeps me aligned with how I actually want to eat

Also, groceries are expensive, so having a plan naturally keeps me accountable to using what I bought.

2. Prep breakfasts and lunches

I don’t want to spend time in the morning making breakfast, and if I don’t have lunch ready, I will end up eating out.

So this is non-negotiable for me.

Every week, I prep both:

• breakfast so my mornings feel easy

• lunch so my workday stays uninterrupted

Some go-tos:

• chia seed pudding

• overnight oats

• egg-based breakfasts

• grain + protein + veggie lunch bowls

• tons of recipes are on my Instagram

3. Cook a Sunday dinner that turns into leftovers

Sunday dinner isn’t just dinner; it’s also Monday and Tuesday handled.

I intentionally make something that:

• reheats well

• holds up over a couple days

• and ideally tastes even better the next day

Usually something like:

• roasted veggies + protein

• a big pasta or grain dish

• tofu, potatoes, and some kind of sauce

Lately, I’ve been trying one recipe a week from NYT Cooking, which has been a fun way to keep things interesting without overcomplicating it. Future me is always grateful for this one.

4. Wash and prep fruit

I naturally am always craving fruit so this just makes snack time much more convenient.

But, if you’re trying to eat healthier, this alone will help you a ton.

Because if fruit is washed, cut and visible, you’re so much more likely to eat it.

5. Make one “component” that carries multiple meals

Instead of prepping full meals, sometimes the focus is on one versatile component.

Something like:

• a sauce (tahini, peanut sauce, vinaigrette)

• a grain (rice, quinoa)

• a protein (tofu, salmon, beans)

That way, I can mix and match throughout the week without feeling like I’m eating the same thing every day.

Lately I’ve been obsessed with roasted diced yukon potaoes, but sweet potato halves are up there too.

6. Do a quick fridge reset

Just a quick reset so everything feels usable.

• toss anything that’s gone bad

• move older stuff to the front

• make things visible

It prevents food waste and makes it way easier to throw meals together.

7. Set a “default meal” for busy nights

There’s always a point in the week where I’m tired and don’t want to think, so I don’t leave that moment up to chance. I always have a no-effort, go-to meal ready.

Mine lately:
vermicelli noodles with tofu, quick veggies (edamame, cucumber, carrots), and peanut sauce — takes maybe 10–15 minutes.

Other easy meals:

• eggs + toast + greens

• pasta with a vegetable and a legume (asparagus + lentils, mushrooms + white beans, frozen peas + chickpeas, etc)

• a freezer staple

• a can of good soup + grilled cheese

• cheese and bean quesadilla

• tuna melt

So when I’m tired, I don’t default to spending money, I default to something easy that still makes me feel good.

Sometimes Sundays can feel like a lot of prep, which is why I started grocery shopping on Saturdays. It just makes everything feel more spread out and way less overwhelming.

The actual prep usually takes me like 1–2 hours, and if you want to keep it to an hour, you totally can, it just depends on what you’re making.

I’ll put on a show or music and just get it done.

And I always think about how much easier this is going to make my week. Less time figuring out what to eat, less money spent on takeout, and just feeling more like myself overall ♥

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Not productivity for the sake of it. And you don’t need to overhaul your evenings. I challenge you to pick one or two that feel doable this week and commit to it!

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Here are 54 ideas for your weekday evenings:

Move your body:

1. Go on a walk with a friend

2. Walk solo with a podcast or music

   → Queue one episode ahead of time and walk until it ends

3. Take a long stretch break or try a short yoga flow

   → Search “10 min yoga” on YouTube or use a free app like Nike Training Club

4. Go for a bike ride

5. Try a new workout class

   → Use ClassPass trials, community center classes, or first-class-free studio deals

6. Do a quick mobility or foam rolling session

7. Try a dance or barre video at home

   → YouTube has tons of free 15–30 min options, no equipment required

8. Improve your balance (or some hard yoga poses! personally, I want to be able to hold a handstand)

   → For a handstand, practice against a wall for 5–10 minutes a day; taking a before video will be fun to look back at too

9. Sign up for a run/hyrox/competition and start training

   → Pick something 6–8 weeks out and follow a free online training plan

Make something with your hands:

10. Book a cooking class

    → Look for local cooking schools, community centers, or even grocery store classes. Sur la Tab and Central Market (if you’re in Texas) have great ones. Definitely check Groupon too!

11. Try a new recipe

    → Pick one ingredient you already have and build a meal around it

12. Bake something and share it with someone

    Keep it simple (banana bread, cookies) and drop some off for a friend

13. Find a local art class

    → Check community colleges, rec centers, or small studios for cheap drop-ins

14. Sketch, draw, or color

    → Go buy a sketchbook and look up some drawing inspo in Pinterest, or print free coloring pages online

15. Start an embroidery kit

    → Order a beginner kit online or grab one from a craft store, I got one from Amazon for ~$15ish

16. Try watercolor painting

    → Buy a basic set and follow a beginner YouTube tutorial

17. Make a candle or DIY something small

    → Starter kits online last multiple uses

18. Build a snack board and plate it beautifully

    → Use whatever you have (fruit, crackers, cheese) and focus on presentation, Pinterest has so many cute ideas

19. Do a puzzle

    → Thrift stores have cheap puzzles, or swap with friends

20. Try air-dry clay or pottery at home

21. Press flowers or start a small craft project

    → Grab flowers from a walk and press them in a heavy book

Reset your space (little by little):

22. Go through one drawer, cabinet, or shelf and donate or toss what you don’t use

    → Set a 15-minute timer and stop when it ends

23. Reorganize your closet, one section at a time

    → Do just tops, or just shoes, keep it small and manageable

24. Style or refresh a small surface (coffee table, nightstand, shelf)

25. Deep clean one small area (bathroom sink, fridge shelf, etc.)

26. Wash your sheets and make your bed feel like a hotel

27. Light a candle and reset your space for the night

    → Dim lights, tidy one thing, and shift the mood of your space

Get outside/change your environment:

28. Find a park and watch the sun go down

29. Sit outside with your favorite drink and no distractions

    → Balcony, patio, front steps

30. Go to a bookstore and wander

    → Stay as long as you want. No pressure to buy anything, learn a new fun fact, people watch, find a small gift for someone you love, etc.

31. Explore a new neighborhood nearby

    → Pick one you’ve driven past but never walked around

32. Have a solo picnic

    → Pack up your dinner + a blanket to a park, even if it’s just for 30 minutes

Connect with people:

33. Call a friend or family member

34. Invite someone on a walk or for dinner

35. Host a casual “bring your own snack” night

    → You can make it themed (or not) like bring your favorite snack, dip night, international night. One time my friends and I did Dancing with The Stars theme, so we brought snacks that had a play on words with celebrity names or certain dances (chips and salsa, disco cake pops, cha-cha-charcuterie).

36. Plan a low-effort hang (tea, dessert, games)

37. Write someone a handwritten note

    → Use stationery or printer paper, mail it or hand-deliver later

Slow your mind:

38. Journal (even if it’s messy and short)

39. Make a gratitude list

    → Aim for 3–5 very specific things from your day

40. Brain dump everything on your mind before bed

    → Get it out of your head and onto paper

41. Read a few chapters of a book

    → Keep a book visible so it’s easier than reaching for your phone

42. Make lists (to-do’s, wants, needs, places you want to travel, your top favorite cereals, your favorite memories this year, anything!!)

43. Sit in silence for 10 minutes (harder than it sounds)

Do small life things future you with thank you for:

44. Plan your meals for the next few days

    → Look at what you already have before making a list

45. Prep ingredients for tomorrow’s dinner

    → Chop veggies, marinate protein, or cook grains ahead

46. Lay out your outfit for the morning

47. Tidy your bag or workspace

48. Water your plants

49. Do one “avoidance task” you’ve been putting off

    → Like making that doctor’s appointment, buying your mom a Mother’s Day gift, sending that email, etc.

Try something a little different:

50. Go to a trivia night or community event

    → Check local bars, coffee shops, or Eventbrite for free events

51. Visit a museum during late hours

    → Many have discounted or free evening entry days

52. Take yourself out for dessert or a drink

53. Learn something new (language app, random skill, etc.)

    → Use free apps, YouTube, or library resources

54. Start a small personal project (Substack, scrapbook, idea journal)

Every week I go on one or two walks with friends after work. I want to move my body anyways, and catching up with friends is the best way to do it. I’ve also been reading again, every night I have been getting in a few chapters. This week it’s A Court of Mist and Fury (second book of the ACOTAR series).

I want to push myself to start getting into more arts and crafts during the week, I have my eye on a few art classes around town. Next week, I have dinner plans with friends on Tuesday and booked myself a workout class on Thursday. Here’s to being more present after work, let me know which ones you do :)

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There’s this underlying restlessness that’s hard to ignore. Spring always seems to bring it out. Everything outside is changing, trees filling in, longer days, more color, and it makes me more aware of the parts of my own life that feel still or undefined.

I’ve realized this is a pattern for me. As the seasons change, I start craving something different. A new routine, different food, a shift in pace, sometimes even a different version of my life. It’s less about dissatisfaction and more about feeling like I’m in between versions of something.

Letting things unfold (instead of forcing them)

In the past, I’ve usually responded to this feeling by trying to act on it quickly. I would make plans, book a trip, change routines, or try to force some kind of clarity just so I could feel more settled. But more often than not, that urgency created more confusion than it solved.

Lately, I’ve been approaching it differently. I’m trying to let the feeling exist without immediately turning it into something I need to fix. Craving change doesn’t always mean something is wrong or that I need to act right away. Sometimes it just means I’m paying attention, or that I’m slowly outgrowing something before I fully understand what comes next. In this season of life, I’m ready for a new job, a new city to live in, and new trips to book.

The last couple weeks I have constantly found myself looking at flights, talking to my friends about jobs and walking my neighborhood just thinking about leaving. I had this moment of realizing I don’t actually need to have it all figured out right now. I can want something different without immediately knowing what that looks like.

Right now, patience doesn’t look like doing nothing, but it also doesn’t look like doing everything all at once. It’s somewhere in between. It means keeping the small routines that make me feel like myself, cooking meals that feel grounding instead of constantly chasing something new and giving ideas a little more time to settle before acting on them.

There’s a quieter kind of trust in that, even if it’s not as satisfying in the moment. It feels more honest, and a little less reactive.

Here are some ways I’ve been practicing patience:

• making the same simple breakfast a few mornings in a row because it feels grounding

• going on a walk without trying to turn it into something productive

• saving ideas (jobs, cities, trips) instead of acting on all of them immediately

• letting myself want change without pressuring myself to define it

I think I’ve always associated this season with the idea that I should be arriving somewhere new, like I’m supposed to have things figured out just because everything around me is starting fresh. But I’m starting to see it differently. Maybe this time of year isn’t about arriving at all. Maybe it’s just about noticing what’s beginning to shift, without needing to rush it into something fully formed.

One small thing that’s been helping is changing the question I ask myself. Instead of focusing on what needs to change, I’ve been paying more attention to what already feels good and worth keeping. It makes everything feel a little more stable, and it takes some of the pressure off needing immediate answers.

If you’ve been feeling the restlessness, the sense that something is about to change but hasn’t yet, it might just mean you’re in the middle of something that takes a little more time than you expected. And for now, I’m trying to be okay with that.

Journal prompts

I’ve found journaling to be really helpful for me right now. I usually don’t make time for it, but lately I just need a place to be with my thoughts. Here are some prompts that I think can be really helpful during phases like these:

when you’re craving change but don’t have clarity yet

• what feels like it’s shifting in my life right now, even if I can’t fully explain it yet?

• where am I craving change the most: my routine, environment, work, relationships, or something else?

• what about that change feels exciting? what about it feels uncertain?

• am I trying to rush clarity, or am I actually ready to take action?

• what would it look like to let this unfold a little more slowly?

grounding prompts

• what in my life already feels good that I don’t want to overlook?

• what routines or habits are quietly supporting me right now?

• what does “feeling like myself” look like lately?

• what am I doing when I feel the most steady?

subtle food / wellness tie-in

• what meals have been making me feel the most grounded lately?

• what am I naturally craving right now, and what might that say about what I need?

• when do I feel most nourished (not just full, but actually good)?

slightly deeper

• what am I afraid will happen if I don’t make a change soon?

• what am I afraid might happen if I do make a change?

• is there something I already know I want, but haven’t admitted to myself yet?

For now, I’m just letting things take shape a little more slowly.

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This is that in-between season where things start to feel fresh again, but it’s still a little unpredictable. Some days are warm, some are not. The stores start to look better, but not everything is at its peak yet.

April, for me, is about adding freshness back in. Not starting over, just lightening things up. Keeping meals simple, but brighter. A little more color, a little more crunch, a little more acid.

It’s less about comfort food, more about food that makes you feel awake again.

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Reliable April Produce

• Leafy greens (arugula, spinach, spring mix)

• Asparagus

• Peas (fresh or frozen)

• Radishes

• Carrots (still hanging on, but fresher now)

• Green onions / scallions

• Fresh herbs (basil, dill, parsley, mint)

• Citrus (still good, still using it)

• Avocado

It’s not full summer yet, but things are starting to feel alive again.

What I Cook with Them

This is when I start layering freshness into meals I already know how to make.

Greens + herbs

• Big arugula salads with lemon, olive oil, parmesan, and something crunchy

• Spinach folded into eggs with garlic and olive oil

• Herbs mixed into rice or grain bowls with whatever I have

• Yogurt with herbs, lemon, and olive oil as a sauce for bowls or roasted veggies

• Greens + herbs piled on top of toast, eggs, or any leftover meal

Asparagus + peas

• Roasted asparagus with olive oil, salt, and lemon

• Asparagus + soft eggs on toast with chili flakes

• Pasta with peas, garlic, olive oil, lemon, and parm

• Peas added to risotto, orzo, or grain bowls

• Asparagus tossed into a simple salad with shaved parm and lemon

Crunchy + fresh things

• Radishes with butter and flaky salt

• Thinly sliced radishes on toast, bowls, or salads for a little bite

• Shaved carrot salads with rice vinegar, maple syrup, sesame oil and sesame seeds

• Carrots grated into bowls or wraps for extra crunch

• Roasted carrots finished with lemon and scallions

• Green onions or scallions sliced over everything: eggs, rice, soups, noodles

• Adding something raw/crunchy to bowls or plates

Lightened-up comfort meals

• Garlicky olive oil pasta with greens, lemon, and a lot of parmesan

• Warm grain bowls with roasted vegetables, herbs, and something fresh on top

• Avocado toast with lemon, flaky salt, herbs, and chili flakes (usually with eggs)

• Simple soups, but finished with olive oil, herbs, and a squeeze of citrus to wake them up

• Rice bowls with a protein, vegetables, olive oil, lemon, and whatever fresh toppings I have

Lemon and lime on everything (still)

• Lemon or lime juice over roasted vegetables

• Lemon or lime + olive oil as a quick dressing for anything

• Lemon squeezed over eggs, bowls, or pasta

• Citrus in yogurt with honey and nuts

• Zest added at the end of dishes for extra brightness

What I’m Not Buying (for now)

This is the month where I remind myself that just because it’s in the store doesn’t mean it’s in season.

• tomatoes

• berries (I’ll never stop getting blueberries though hehe)

• stone fruit (peaches, nectarines, plums)

• corn

• summer squash

They’re not bad, just not worth it yet.

I’d rather keep meals simple and wait until those foods are actually at their peak.

Two April Recipes: Lunch + Dinner

Here are two recipes that are exactly the kind of meals I crave in April.

Spring Veggie Chickpea & Rice Salad

The ultimate fresh and crunchy spring salad! I love a pasta salad but replacing pasta with rice here just felt right. Tons of spring produce in this, mixed together with a delicious lemon vinaigrette.

Ingredients:

2/3 cup dry rice (~2 cups cooked rice)

1 cup radishes, thinly sliced

1/2 cup snap peas, sliced

1/2 cup carrots, grated

15 oz can of chickpeas, drained and rinsed

Lemon Vinaigrette:

3 tbsp olive oil

1 tbsp honey or maple syrup

Juice from 1 lemon

1 tbsp minced shallot

1/2 tsp dijon mustard

1/2 tsp salt

1/4 tsp pepper

fresh or dried thyme, optional but recommended

Method:

1. Start with cooking your rice.

2. Mix up the vinaigrette and set aside.

3. Prep your veggies then add to a large mixing bowl along with the chickpeas. Let the rice cool and then add to the bowl.

4. Pour over the vinaigrette, mix well, and enjoy!

**Green onion, fresh dill, arugula and white beans would pair great with this as well. You can also use orzo or pasta to make this a pasta salad!

Coconut Miso Poached Fish

It’s official, my favorite way to cook fish is by poaching it. The fish is so tender, flavorful and moist (sorry). Having extra broth to dump on top of your meal is a huge plus too.

Ingredients:

4 cod filets, or any flaky white fish

2 tbsp olive oil, divided

1 onion, diced

4 garlic cloves, minced

1 inch piece of fresh ginger, grated

4 tsp white miso paste

1 tbsp soy sauce

1 tbsp mirin

2 x 400g cans of lite coconut milk

fresh cilantro, chopped

lime wedges

1 cup of rice, dry

1 bunch of asparagus, woody ends removed

1/2 shallot, diced

1 garlic clove, minced

Method:

1. Season the cod fillets with salt on both sides and refrigerate for 30 minutes. This firms up the flesh which will keep it whole while poaching.

2. Heat a tablespoon of olive oil over medium heat and add the onion. Cook for 5 minutes. Add the garlic and ginger, cook for another 5 minutes.

3. Mix in the miso paste and stir for a minute, then add the coconut milk, soy sauce and mirin. Bring to a simmer over medium-high heat then cover and reduce heat to low/medium-low and simmer for 30 minutes. Stir occasionally.

4. Start your rice.

5. Meanwhile cook the asparagus. Heat olive oil over medium heat. Add the shallot and garlic and cook for a minute or two until fragrant

6. Add the asparagus, season with salt and pepper and cook for 8-10 minutes.

7. Add the cod fillets to the miso coconut broth, then cover again and cook for 5-8 minutes depending on thickness.

8. Serve with rice, asparagus and ladle over plenty of the miso coconut broth. Finish with cilantro and a squeeze of lime juice.

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I didn’t include snacks here, but these are the three anchor meals that kept me energized and satisfied. I prioritize fiber, protein, plant diversity, and meals that give me steady energy instead of a crash.

Up on the menu we have:

• Blueberry Chia Seed Pudding

• Cold Udon Noodle Salad with Creamy Almond Butter Sauce

• Marry Me Chickpea Orzo

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Breakfast: Blueberry Chia Seed Pudding

Ingredients (serves 4):

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But over time, I started noticing patterns. On the days I did eat breakfast, especially something balanced, I felt like a completely different person.

This came up again for me last week. I was talking to a friend who said she never eats breakfast, and it made me realize how many people are in that same routine without thinking twice about it, and how much better they might feel with a small shift.

I don’t think breakfast is “mandatory” for everyone. But I do think a lot of us, especially women, are walking around under-fueled in the morning and just used to it.

So, I went down a bit of a research rabbit hole. And here I am, fully on the other side of it, saying: eat breakfast. I’m very much pro-breakfast these days.

What Happens When You Skip Breakfast

There’s a lot of mixed messaging around breakfast, but one thing that is pretty consistent: your body notices when you skip it.

One study on women found that skipping breakfast can reduce insulin sensitivity and increase “bad” cholesterol levels, which impacts energy and metabolism throughout the day.

Another line of research shows that breakfast habits can influence hormones that control hunger and fullness, meaning you’re more likely to feel off, hungrier, or less satisfied later on.

Even mood is affected, some studies have found that eating breakfast can improve mood and appetite control, especially in women.

So, it’s not just about “starting your day right”, it’s about setting up your energy, hormones, and focus for the rest of the day.

Why This Matters More for Women

This is where it gets interesting.

Our bodies are more sensitive to:

• blood sugar swings

• cortisol (stress hormone)

• energy availability

Skipping meals, especially in the morning can amplify all of that.

Which can look like:

• feeling anxious or jittery for no reason

• energy highs and crashes

• stronger cravings later in the day

• feeling irritable or overly emotional

• brain fog or trouble focusing

When I started eating breakfast consistently, I noticed way fewer energy dips, better mood stability, less overthinking about food later, and just feeling more grounded overall.

It’s not about eating a huge meal. It’s about giving your body something to work with.

What Makes a “Good” Breakfast (In My Experience)

I don’t follow anything strict, but I’ve noticed I feel best when breakfast includes:

• protein (keeps me full, stabilizes energy)

• some form of fat (helps with satiety + hormones)

• carbs (for actual energy)

Research is starting to support this too, higher protein and higher fiber breakfasts are linked to better satiety, gut health, and metabolic outcomes.

If you’re not a breakfast person, you don’t need to force a huge meal.

Start with something small:

• yogurt

• a smoothie

• toast with avocado or peanut butter

• hard boiled eggs

• instant oatmeal pouches

Even a little is better than nothing :)

A Few Breakfasts I Keep Coming Back To

1. Lox Bagel

This one is super easy. Bagel of choice + cream cheese + cucumber + tomato + lox + dill if you’ve got it.

2. Yogurt Bowl

Greek yogurt + raspberries + blueberries + kiwi + granola + pumpkin seeds + drizzle of honey.

3. Avocado Toast (or bagel) with Eggs

Here I’ve got a bagel + avocado + two over easy eggs + strawberries + blueberries.

4. Apple Oats with Blueberry Compote

Exact recipe is here. Buttt this is oats with grated apple + greek yogurt + blueberry compote + blackberries + nuts + hemp seeds.

5. Breakfast Cookies

Find this recipe here. Great grab and go option, I pair with greek yogurt + fruit + almond butter!

6. Loaded English Muffin Plate

This is what I’ve been making on repeat for months. An english muffin + avocado + cottage cheese + kimchi. A garlic spinach egg scramble + cherry tomatoes + any herbs I have on hand.

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I don’t think you need a perfect morning routine. But I do think a lot of us would feel better if we just ate something.

Just something to give your body a starting point. That alone can change more than you think!

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A few things from the first few months of the year that have made life a little better.

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Kitchen

• The Caraway sauté pan. It heats evenly, nothing sticks, and it’s the pan I reach for almost every night. If I’m making eggs, sautéing vegetables, or throwing together a quick dinner, it’s usually in this pan.

• The Our Place blender. I mostly use it for smoothies and quick sauces, but it’s one of those appliances that’s just easy to grab and use without thinking.

• I only recently got a hand grater, and it’s a game changer. I don’t know what took me so long, but it makes so many small kitchen tasks easier. Like zesting citrus and is obviously great for garlic and ginger too.

• A big sheet pan. If a dinner can go on a sheet pan, I’m doing that. I like Caraway because its durable, high quality, nontoxic and has an even heat distribution. I’ve also had this Nordic Ware three piece set for forever, easy storage and flexibility of having all sizes.

Wearing

• Low Loose Levi’s jeans in dark wash, I wear almost every week. They fit perfectly and go with everything.

• The Gola Zephyr Sneakers in light pink/brown. They’re comfortable, a little different from the usual white sneaker, and work with almost everything in my closet.

• This silky brown button-up from Zara that’s perfect for dinner, drinks with friends, or going out. It somehow feels casual and dressed up at the same time.

• I was overdue for a new backpack — the zippers on my old one were broken and it was pretty stained. I replaced it with this Baggallini Backpack and it’s been such an upgrade. It has a suitcase strap, water bottle holders, and the quality feels really great. I’ve actually started taking it to work instead of a tote bag.

Simple outfits, but I keep reaching for them.

Supplements/Wellness

I’m not a doctor obviously, but I do enjoy experimenting with things that support energy, sleep, and overall wellness. These are a few I’ve been using lately that I actually notice.

• Pique Fountain Youth Electrolytes. I’ve been drinking these in the morning and they’re a nice way to start the day hydrated. They also taste good, which helps.

• A tincture my naturopath made for me for anxiety and stress. Its made with lemon balm, motherwort, jujube, linden and a few other herbs. I mostly use it in the evening when I want to feel a little calmer and I’ve really noticed a difference!

• Beam collagen. I’ve been focusing more on skin health and aging lately, and this has been an easy thing to add into smoothies or coffee.

• Okay now THIS one is my favorite of this whole post. Melatonin from Good Day Chocolate. It gives me absolutely wild dreams, but it works every time when I need help falling asleep. It is just the best melatonin ever.

Again, not recommendations, just things I’ve been playing around with.

Watching/Listening/Reading

I accidentally went on a rom-com binge this quarter.

Something about this time of year makes me want movies that are easy, funny, and a little romantic.

• Letters to Juliet, Overboard, About My Father, Just Go with It, You’ve Got Mail, and Crazy, Stupid, Love (to name a few). If a movie involves charming European towns or a chaotic love story, I’m in.

• Stutter House music! I typically am always looking for good workout music, and recent discovered this genre gets me locked IN. Here’s a playlist I’ve been listening to.

• Guys I’m actually reading. I haven’t finished a book in probably 8 years but now I’m on my fourth in a month and a half. I’ve read: Evelyn Hugo and her Seven Husbands, Hotel Nantucket, Twisted Love (found this one cringey), and am now reading Ivy by Willa Nash.

Cooking

Things I’ve cooked more than once this quarter (which is the real test).

• NYT Cooking Scrambled Eggs with Zucchini, it’s a really simple recipe, but letting the zucchini get slightly crispy in the pan and adding plenty of garlic makes the eggs so much better. One of those easy breakfasts that feels a little elevated.

• Brothy soups! This Chickpea Orzo Soup was a favorite that I made. I’ve been craving lighter, brothy soups this has been a favorite.

• Mediterranean meals are the best, and I’ve tried out a good few from this couple on Instagram. One I especially enjoyed was their Mediterranean Lentil and Orzo dish. I replaced the orzo with elbow noodles since that’s all I had on hand and meal prepped for my lunches.

• Simple Mills Muffins… specifically the chocolate muffins. They are SO GOOD with greek yogurt, fresh fruit and nut butter. A dream for a sweet treat and snack or enough as meal if you load it up.

• Am Salt Co sent me some of their salts and I’ve be reaching for the Citrus Chili Salt Blend every day. Similarly, I’ve been adding the Salt n Peppa blend by Adams to my tofu, veggies and pastas. The cracked black pepper gives it the perfect peppery kick I love.

Beauty

Keeping this section small because I’m pretty simple when it comes to beauty. I don’t try a ton of new products, but these are a few I’ve genuinely been using this quarter:

• The leave-in conditioner from Crown Affair. Makes my hair feel softer and more put together without doing much. I’ve been using it on damp hair and letting it air dry.

• Clear brow gel from ILIA. Super easy, just brushes everything up and holds without feeling crunchy.

• This lip gloss in Rosewood Glow from Makeup by Mario. One of those products that makes you look a little more put together that I keep in my purse on nights out.

A very random mix, but that’s kind of how it always is.

Just things I’ve been reaching for, cooking on repeat, and enjoying the past couple of months.

If you’ve found anything good recently, let me know, I’m always influenced :)

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I didn’t include snacks here, but these are the three anchor meals that kept me energized and satisfied. I prioritize fiber, protein, plant diversity, and meals that give me steady energy instead of a crash.

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Breakfast: Overnight Oats

Breakfast is non-negotiable for me, and I always aim for something that gives lasting energy with fiber, protein, healthy fats, and enough substance to carry me through the morning.

I shared this overnight oat recipe on Instagram recently and I’m genuinely obsessed. It’s one of those meals that feels cozy and indulgent but is doing so much for you behind the scenes.

Serves 1:

1/3 cup oats

1-2 tbsp protein powder

1 1/2 tbsp chia seeds

few dashes of cinnamon

pinch of salt

1/2 cup milk

1/2 cup greek yogurt

1-2 tsp maple syrup

To make:

1. To a container, add the dry ingredients and mix well.

2. Then add in the milk, greek yogurt and maple syrup. Again, mix well to combine and leave in the fridge overnight.

3. When ready to eat, add your favorite toppings and enjoy :)

Lunch: Quinoa ‘Fried Rice‘

Lunch is all about plant diversity for me. I try to build bowls that hit multiple colors, textures, and nutrients so I’m not reaching for something sweet an hour later.

This quinoa 'fried rice’ is one of my favorite swaps, it has that comfort food vibe but keeps my energy steady and my brain clear for the rest of the afternoon.

Serves 4:

1 cup quinoa, dry

1 block extra firm tofu

1 bunch of scallions, sliced with whites and greens separated

4 cloves of garlic, minced

2 tbsp olive oil

1/2 red onion, sliced

1 head of broccoli, chopped into small florets

8 oz mushrooms, sliced

3 tbsp soy sauce

1 tsp toasted sesame oil

Sesame seeds for garnish

To make:

1. Cook your quinoa according to package instructions, let cool completely, ideally cook an hour to a day in advance.

2. In a separate pan, crumble your tofu and cook with 1 tbsp of olive oil with salt and pepper, until golden.

3. Meanwhile, heat the other 1 tbsp of olive oil on a pan at medium high heat. Add the whites of the scallions, red onion and garlic to the pan. Cook 4 minutes until onions have softened a bit and everything is fragrant.

4. Add the broccoli and mushrooms, cook until softened about 7-8 minutes. Make sure these don’t get too soft since this will be meal prep and overcooked veggies can get weird (in my opinion).

5. Add the cooked quinoa, tofu crumbles, soy sauce, sesame oil, salt and pepper. Mix until well combined.

6. Remove from heat and mix in the greens of the scallions.

7. Divide into 4 containers, serve with sesame seeds, avocado slices, cilantro and sriracha.

Dinner: Sweet Potato Elote Bowls

Dinner was sweet potato elote bowls with my healthier take on elote, and honestly, you can’t go wrong.

It’s sweet, savory, creamy, and packed with plants. One of those meals that tastes indulgent but is still aligned with how I like to eat. Delish, satisfying, and on repeat.

Serves 4:

1 block extra firm tofu, crumbled (chicken or ground beef work as well)

1 lb sweet potatoes, diced

2-3 medium zucchini, sliced into half moons

8 oz cherry tomatoes, halved

Cilantro

For the elote:

3 cups of corn, canned or frozen

1/2 cup cottage cheese

3/4 cup greek yogurt

1/4 small red onion, finely diced

1 small jalapeno, finely diced (optional)

1 1/2 tbsp taco seasoning

Salt to taste

Cilantro

To make:

1. Preheat the oven to 415F. To a baking tray add the diced sweet potatoes and zucchini. Toss in olive oil, 1 tsp garlic powder, 1 tsp paprika, 1/2 tsp cumin, salt and pepper. Bake for 30 minutes.

2. For the tofu, warm a skillet over medium heat and add oil to the pan. Crumble in your tofu and add 2 tbsp of taco seasoning. Cook until golden.

3. Then, combine the elote ingredients.

4. Plate your bowl! Add the sweet potatoes, zucchini, crumbled tofu, healthy serving of elote mixture, cherry tomatoes, and garnish with cilantro.

I always have at least one snack between lunch and dinner (sometimes two), plus something sweet at night because I have a massive sweet tooth. I like ending the day with a cozy cup of tea, too. It’s less about being perfect and more about creating little rituals that feel good and sustainable.

If you enjoyed this format, let me know and I’d love to keep sharing more of these!

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What actually changed things for me was learning how to think in flavor elements instead of instructions.

When a meal feels boring, it’s usually not because it’s “too simple.” It’s because it’s missing something… like brightness, depth, contrast, or richness.

Once I started looking for those elements, even basic food felt intentional.

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1. Acid: The Brightener

Acid wakes everything up. It balances heaviness, sharpens flavors, and keeps food from tasting flat.

If something tastes dull, add acid before you add more salt.

Examples:

• Lemon or lime juice

• Apple cider vinegar

• Red wine vinegar

• Pickled onions

• Balsamic vinegar

• Fresh tomatoes (especially when salted)

A squeeze of lemon over roasted vegetables can completely change them. The same bowl goes from heavy to bright in seconds.

2. Fat: The Carrier

Fat makes food feel satisfying and complete. It carries flavor and creates that subtle richness that keeps you from feeling like something is missing.

A meal without enough fat often feels technically fine but strangely unsatisfying.

Examples:

• Olive oil

• Tahini

• Avocado

• Nut butters

• Yogurt with fat (doesn’t need to be full fat, even low fat is an improvement)

• Coconut milk

• Butter

Sometimes the difference between “this is okay” and “this is good” is a drizzle of olive oil at the end instead of cooking it all away.

3. Salt: The Enhancer

Salt doesn’t just make food salty; it amplifies what’s already there. It makes sweetness sweeter, acidity brighter, and depth deeper.

And salt doesn’t only come from a shaker.

Examples:

• Flaky sea salt

• Feta or goat cheese

• Parmesan

• Olives

• Capers

• Soy sauce

• Smoked salt

A small crumble of feta or a few chopped olives can transform grains or beans into something layered and complex.

4. Texture: The Contrast

If everything on your plate is soft, it’s going to feel monotonous no matter how flavorful it is.

Texture creates contrast, and contrast makes food interesting.

Examples:

• Toasted nuts or seeds

• Crispy chickpeas

• Crunchy raw vegetables

• Toasted breadcrumbs

• Crispy onions

• Shaved raw cabbage or fennel

• Granola (savory or sweet)

Even a sprinkle of sesame seeds can change how a bowl feels in your mouth.

5. Heat: The Awakener

Heat doesn’t have to mean painfully spicy. It just needs to create a little edge.

That slight kick keeps bites dynamic and slows you down in the best way.

Examples:

• Chili flakes

• Hot sauce

• Fresh jalapeño

• Chili oil

• Harissa

• Black pepper (freshly cracked makes a difference)

• Spicy mustard

• Cayenne

• Pepperoncini slices

A pinch is often enough to make everything taste more intentional.

6. Umami: The Depth

Umami is the savory backbone that makes food taste complete. It’s what gives dishes that “something else” you can’t quite name.

You don’t need much, just a small addition to build depth.

Examples:

• Miso

• Soy sauce or tamari

• Gochujang

• Nutritional yeast

• Sun-dried tomatoes

• Caramelized onions

• Roasted mushrooms

• Worcestershire sauce

Adding a spoonful of miso to roasted vegetables or stirring it into a dressing makes the whole meal taste more complex.

The Glow-Up (How This Looks in Real Life)

Option #1: The Plain Baked Potato

Base:
Baked potato + butter + salt

Comfort food. Reliable. Slightly one-dimensional.

Layer it:

• Acid: A squeeze of lemon

• Fat: Dollop of Greek yogurt

• Salt: Flaky sea salt

• Texture: Chopped scallions

• Heat: Jalapeño slices

• Umami: Caramelized onions or a sprinkle of nutritional yeast

Suddenly it tastes intentional instead of like a side dish pretending to be dinner.

Glow-Up #2: The Basic Avocado Toast

Base:
Sourdough + mashed avocado + salt

A classic, but very one-note if left alone.

Layer it:

• Acid: A squeeze of lime

• Fat: A drizzle of good olive oil

• Salt: Crumbled feta

• Texture: Toasted sesame seeds or crushed pistachios

• Heat: Chili flakes

• Umami: A thin swipe of miso under the avocado

Now it hits every note: creamy, bright, crunchy, salty, slightly spicy, deeply savory. Still simple. Just finished.

Glow-Up #3: The “I Don’t Feel Like Cooking” Pasta

Base:
Plain pasta + olive oil + salt

We’ve all done it.

Layer it:

• Acid: A splash of balsamic vinegar

• Fat: Stir in a spoonful of ricotta

• Salt: Parmesan

• Texture: Toasted breadcrumbs or chopped walnuts

• Heat: Fresh cracked black pepper

• Umami: A spoonful of sun-dried tomatoes or roasted mushrooms

Suddenly it tastes intentional instead of last-minute. The breadcrumbs give crunch, the acid cuts the starchiness, and the umami gives it depth.

Option #4: The Simple Grain Bowl

Base:
Quinoa or rice + roasted vegetables + chickpeas

Balanced, nourishing, and… a little predictable.

Layer it:

• Acid: Pickled red onion

• Fat: Avocado slices or making a dressing with tahini

• Salt: Crumbled feta or goat cheese

• Texture: Chopped almonds or toasted pumpkin seeds

• Heat: Pepperoncini slices

• Umami: A small spoon of gochujang whisked into the tahini dressing

The base doesn’t change. But now it’s bright, creamy, salty, crunchy, and layered. It feels composed instead of assembled.

Once you start thinking in elements instead of instructions, you can look at any plate and ask: what’s missing?

That question alone changes everything. It turns cooking into something intuitive instead of overwhelming.

The base can stay simple; the magic is in the layering!

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Share if you’d like — if not, I’ll still be here overthinking my next recipe :)

Over the years I’ve realized a lot of the things I thought were personality traits were sometimes… just low iron. Or bad sleep. Or not enough protein. This isn’t medical advice. It’s just a “before you spiral, maybe check this” list.

Your body is usually communicating something. Before assuming something is wrong with you, it can help to zoom out and ask better questions.

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If You’re Anxious or Wired at Night

Obviously anxiety can be complex and deeply rooted. This isn’t meant to reduce it to “just eat more carbs.” It’s just one layer worth looking at.

Ask:

• How much caffeine am I drinking, and when?

• Did I eat enough today?

• Have I been on my phone for 3 straight hours?

• Is my nervous system constantly “on”?

When your body perceives stress, it prioritizes survival over rest. That wired feeling is often a stress response, not random anxiety.

Consider:

• Magnesium glycinate at night
  A lot of people swear by it for feeling calmer.

• Omega-3s
  Support brain health and may help regulate your mood. Omega-3s are one supplement I will always take.

• Balanced meals with carbs + protein
  Carbs help signal safety to your nervous system. Undereating carbs can make some people feel more anxious. For some people (including me), carbs seem to help the nervous system relax.

• Morning sunlight
  You’ve probably seen this everywhere lately but it’s true. It regulates your circadian rhythm, which affects nighttime sleep.

• Limiting caffeine after noon
  Obvious, but powerful.

Before labeling yourself as an anxious person, look at your inputs.

Some meal ideas:

🥣 Breakfast: Oats with Chia + Nut Butter + Banana
Carbs to calm the nervous system, fat and protein to stabilize blood sugar. Add cinnamon and sea salt and it actually feels comforting.

🥗 Lunch: Salmon + Rice Bowl
Baked salmon (omega-3s) + jasmine rice + roasted zucchini + drizzle of tahini.
Balanced and easy on digestion.

Vegetarian swap: sesame baked tofu.

🍎 Sweet Treat: Warm Cinnamon Apples with Greek Yogurt
Sauté sliced apples in butter or coconut oil with cinnamon and a pinch of salt. Top with Greek yogurt. Warm food is oddly calming. The carbs help your nervous system relax, the protein keeps blood sugar steady.

If You Feel Foggy or Unmotivated

If you’ve ruled out lifestyle factors and still feel exhausted, that’s when it’s really worth working with a doctor.

Ask:

• Am I moving my body?

• Am I socially isolated?

• Is my sleep quality bad?

• Have I eaten a vegetable in the last 48 hours?

Micronutrients matter. Your brain runs on what you feed it.

Look into:

• B vitamins
  They’re heavily involved in energy metabolism and neurotransmitter production.

• Omega-3s
  Brain structure literally depends on them.

• Iron-rich foods
  Even mild deficiency can affect focus.

• More colorful plants
  Different colors = different antioxidants and nutrients.

• Hydration
  Even mild dehydration can affect concentration.

Sometimes “low motivation” is just low fuel.

Some meal ideas:

🥣 Breakfast: Toast with Avocado, Soft Egg + Arugula
Whole grain toast + smashed avocado + jammy egg + handful of greens.
B vitamins from the egg, healthy fats, fiber, real substance. Not just coffee.

🥗 Lunch: Sardines on Toast with Lemon + Side Salad
Sardines (huge omega-3 boost) on sourdough with flaky salt and lemon + simple arugula salad. Low effort, high brain support.

If vegetarian: swap sardines for white beans mashed with olive oil and lemon + walnuts for omega-3 support.

🍲 Dinner: Mediterranean Farro Bowl
Farro + roasted vegetables + feta + olives + white beans + olive oil + lemon.
Lots of plant diversity, which your gut and brain love.

If You’re Constantly Tired

Not “I stayed up too late” tired. More like… I could nap at any moment. Why am I like this.

Before assuming you’re lazy or unmotivated, maybe ask:

• Am I actually sleeping enough?

• Am I eating enough during the day?

• When’s the last time I had bloodwork?

• Am I stressed 24/7?

Stress alone can drain you. Even if you’re technically doing fine.

Things worth looking into:

• Iron (especially if you have a period)
  Low iron can make you feel weirdly heavy and foggy.

• B12
  Big energy vitamin. Especially important if you follow a plant-based diet/don’t eat much red meat.

• Vitamin D
  A lot of people are low and don’t realize it.

• Magnesium
  Stress burns through it.

• Eating more consistently
  When you skip meals and crash later, that’s usually your blood sugar trying to get your attention. It’s your body asking for fuel!!

Sometimes you’re not lazy. Sometimes your body just needs more support.

Some meal ideas:

🥣 Breakfast: Sweet Potato Breakfast Bowl
Eggs + sautéed spinach + roasted sweet potatoes + avocado.
You’re getting iron from the spinach, B12 + protein from the eggs, carbs for energy, and fat to keep you full. Simple but solid.

🥗 Lunch: Lentil Power Salad
Arugula or mixed greens + lentils + quinoa + pumpkin seeds + olive oil + lemon.
Iron + protein + vitamin C (from lemon/greens) to help absorption. This is the kind of lunch that doesn’t wreck you at 3pm.

🍫 Sweet Treat/Snack: Dark Chocolate Greek Yogurt Bowl
Greek yogurt + berries + a spoon of almond butter + dark chocolate shavings.
Protein, healthy fats, antioxidants. Feels like dessert but won’t spike and crash you.

What Changed for Me (Still a Work in Progress)

I’m still figuring this out. I don’t have a perfect routine and I definitely don’t do all of this every day.

But a few small shifts have made a noticeable difference:

• Eating breakfast before coffee.
Not just coffee. Not just “I’ll eat later.”
Even something simple like eggs and toast, yogurt and fruit, oats with nut butter. My mood is way more stable when I’m not running on caffeine and adrenaline.

• Eating enough carbs.
For a while I thought feeling wired and restless was just my personality. It turns out undereating (especially carbs) makes my body feel stressed. Adding rice, potatoes, sourdough, fruit (especially at dinner) helps me feel calmer at night.

• Magnesium before bed.
It’s not magic, but it takes the edge off that “tired but wired” feeling. More like a gentle nudge toward sleep than a knockout.

• No phone for the first and last hour of the day.
If the first thing I consume is notifications or other people’s lives, my nervous system is already “on.” When I give myself an hour of quiet, I feel steadier.

• Morning light.
Even 5–10 minutes outside. It sounds too simple to matter but it really does.

None of this made me a different person. I still get anxious and I still have low-energy days… but I don’t spiral as fast. I don’t assume something is wrong with me as quickly (most of the time lol). I feel more regulated, which is a very different thing than “perfect.”

I’m not suggesting you track every gram of protein or analyze every mood swing. I just think we underestimate how much inputs matter. Sleep. Light. Food. Stress. Connection.

The goal isn’t to micromanage your body. It’s to get curious instead of assuming something is wrong with you.

Sometimes the answer is therapy.
Sometimes it’s iron.
Sometimes it’s sleep.

Often, its both.

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So today we’re keeping it simple: 3 dinners ready in under 30 minutes. Because as much as I love a slow, intentional cooking moment… that is not what I have in mind for most weeknights.

These are easy, flavorful, weeknight-friendly meals that come together quickly but still feel put together.

On the menu today:

1. Edamame and Mushroom Orzo

2. Kale Pesto Pasta

3. Tofu and Shrimp Red Curry

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Edamame and Mushroom Orzo

This one is the easiest of them all. It comes together in 15 minutes and feels cozy without being heavy. I usually pair it with whatever protein I have on hand or just add extra parm and call it dinner.

Ingredients:

1 cup dry orzo

1 stock cube

1 cup of chopped mushrooms (or asparagus)

1 cup of edamame beans

1/2 cup or more of grated parmesan

Black pepper

Method:

1. Add the orzo to a sauce pan along with the stock and 2 cups of boiling water. Simmer the orzo for 10 minutes and stir occasionally

2. After 10 minutes, add the veggies and simmer for another 5 minutes.

3. Stir in the grated parmesan and finish with black pepper! Season as you like, I also love adding red pepper flakes.

Here are some more optional flavor add ons:

• Lemon zest + squeeze of lemon juice

• Fresh parsley or basil

• A splash of soy sauce

• Italian seasoning

• Garlic + onion powder

Kale Pesto Pasta

This sauce is rich and so satisfying but still packed with plant protein. It feels a little indulgent while still being nourishing. One of those pastas you crave again the next day. As a girl with a big appetite, I usually start eating it and am genuinely surprised by how quickly I feel full.

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