I have been on a big lentil kick lately. I just love them in soups; they cook so quickly, have amazing macros, and add this delicious, thick, and saucy texture to anything they’re blended into.

Let’s get into the recipe

Read more

Read more

Read more

If you’re not familiar already, I also need to rave about Caroline and what an incredible human she is. Being an online creator, especially as a woman, can feel like a very cutthroat industry where people are competing against each other and it can feel hard to ask for help or share challenges. Caroline is one of those incredible people who goes above and beyond to uplift the people around her. She makes you feel welcome and embraced. She’s so kind, lovely, and generous, and she has helped me so much in my career. Her four kids are adorable and so sweet. In addition to being a lovely person she’s an amazing chef. Her recipes are attainable and delicious. This BBQ chop is the perfect example of her style.

Let’s get into the recipe!

BBQ CHICKEN AND PEACH CHOP

Bbq Chicken And Peach Chop

65.9KB ∙ PDF file

Download

Download

Serves 4

GF

BBQ Vinaigrette

⅓ cup barbecue sauce (I like Stubb’s)

3 tablespoons neutral oil

3 tablespoons apple cider vinegar

Kosher salt and freshly ground black pepper

Honey or sugar (optional)

Salad

1 (5-ounce) container mixed greens

Kosher salt and freshly ground black pepper

2 cups diced cooked chicken breast

2 ripe peaches

1 ripe medium avocado

3 scallions

1 (15.25-ounce) can white corn, drained, or 1 (16-ounce) bag frozen white corn, thawed

1 (15-ounce) can black beans, drained and rinsed

8 ounces shredded white

cheddar cheese (2 cups)

Large handful of tortilla chips

Instructions

Make the vinaigrette. In a large jar or container with a lid, combine the barbecue sauce, neutral oil, vinegar, ½ teaspoon salt, and some pepper. Taste for sweetness and add a little honey or sugar if needed (this will depend on your BBQ sauce).

Make the salad. Place the greens in a large, shallow serving bowl and season with a big pinch each of salt and pepper. Scatter the chicken over the greens.

Cut the peaches and avocado into small cubes and add them to the greens. Thinly slice the scallions and add them to the greens, along with the corn and beans. Sprinkle the cheese and a handful of tortilla chips over the top.

Drizzle with your desired amount of vinaigrette and toss to mix and coat the salad well. Enjoy immediately.

Swap: Thinly sliced romaine, kale, cabbage, or a combo would be great instead of mixed greens. • Use ground turkey or chicken instead of rotisserie: Brown it in a skillet with a little oil and add a big pinch each of salt, garlic powder, chili powder, and smoked paprika, and a splash of the BBQ vinaigrette at the very end.

Extra Extra: If you have a little more time, add the beans to the serving bowl first, along with a big pour of dressing. Lightly smash the beans so they can absorb the dressing a bit while you assemble the rest of the salad.

Riff: Grill it all! Double the BBQ vinaigrette and marinate a couple of chicken breasts in it for at least 30 minutes (or overnight, if you can). Drizzle 2 ears of corn and 2 sliced peaches with oil. Shake the marinade off the chicken and -grill it along with the corn and peaches over medium-high heat until grill marks appear on the corn and peaches and the chicken reaches 165°F internally, about 10 minutes total, flipping everything halfway through.

Hope you guys enjoy, thanks for subscribing!

Recipe reprinted with permission from What to Cook When You Don’t Feel Like Cooking: Make it Fast by Caroline Chambers © 2026. Published by Union Square & Co., an imprint of Grand Central Publishing, a division of Hachette Book Group. Photography by Erin Scott.

Read more

Hi guys! I hope you’re having a great week. I am writing to you from the hotel bar in Kansas City. My husband convinced me to come with him on a work trip literally just so I could try this restaurant, The Town Company, that he has raved about for two years. I’m also hanging out with Normal Food, who I’m a huge fan of.

This week I’m mixing it up a little and bringing you a week of beans!

Read more

Read more

Read more

Let’s get into the recipe!

Steak Chipotle Dense Bean Salad

GF

Black Bean Steak Corn Dense Bean Salad

1.03MB ∙ PDF file

Download

Download

Ingredients

For the Steak

• 1 ½ lbs flank steak (skirt or bavette work as well)

• 1 tbs chipotle powder

• 1 tsp smoked paprika

• 1 tsp Kosher salt

• 2 tbs avocado oil

• Juice of 1 lime

• ¼ of a bunch of cilantro, finely minced

• 4 cloves of garlic, minced

For the Salad

• 1 qt of black beans

• 3 ears of corn, cut off the cob

• 2 bell peppers, small diced

• ½ a red onion, small diced

• ¾ bunch of cilantro, finely minced

• 1 pint of cherry tomatoes, cut in half

• 5oz of queso fresco, crumbled

• 1 lb of steak

For the Dressing:

• ¼ cup avocado oil

• 2 tbs rice vinegar

• 1 tbs mayonnaise

• 1 tsp chipotle powder

• ½ tsp kosher salt

• Juice of 1 lime

Instructions

1. Combine the chipotle powder, smoked paprika, salt, cilantro, avocado oil, lime juice, and garlic, and rub it all over the flank steak. Let it sit for at least 15 minutes, up to an hour.

2. Preheat a grill or cast-iron pan to high and cook the steak until seared on both sides (about 4–7 minutes), until the internal temperature reaches 130º. While the grill is hot, char the corn until lightly blistered on all sides.

3. Pull the steak off and let it rest while you prepare the remaining ingredients.

4. Rinse and drain the black beans.

5. Cut the corn off the cob, small-dice the bell peppers and red onion, halve the cherry tomatoes, and finely mince the cilantro.

6. Add the black beans, corn, bell peppers, red onion, cilantro, and cherry tomatoes to a large bowl.

7. To make the dressing: In a small container, mix the avocado oil, rice vinegar, mayonnaise, chipotle powder, garlic powder, and lime juice until creamy and combined.

8. Dice the steak into bite-sized pieces and add it to the bowl.

9. Pour the dressing over the salad, add the crumbled queso fresco, and toss well.

10. Store in sealed containers in the fridge for up to four days or eat immediately!

Macros per serving are below!

You can grill the corn and snap peas on the grill or in a cast iron pan! If you’re doing it on the grill, be careful not to let snap peas fall through.

Let’s get into the recipe!

Read more

Read more

Read more

Read more

I hope you guys all have lovely plans for the 4th weekend. I have a few recipes I’ll be sending out ahead of then, so please excuse back-to-back emails. But this salad is incredibly simple with huge flavor payoff, and I feel like you guys will love it. One criticism I occasionally get is that my recipes require extensive chopping. This recipe has very limited chopping and takes less than 15 minutes of active cook time to make! It’s packed with delicious summer produce and it doesn’t do too much to them, it really lets the flavors of the peaches and tomatoes shine through. It’s great for entertaining; I'd make more than you think, because this salad goes fast. If you have someone with a nut allergy coming over you can just omit the pine nuts and it’ll still be delicious. You can make this up to 3 hours ahead of serving, then plate it right before people come over.

Read more

People also always ask for these bowls when I post them. The brand is Crow Canyon, it is enameled metal, and it’s best for summer cooking. It’s relatively affordable, dishwasher safe, and very cute.

Let’s get into the recipe!

Elote Steak DBS

Steak And Corn Summer DBS

5.99MB ∙ PDF file

Download

Download

Read more

These sticky mango oats were our first thing to sell out, they genuinely flew off the shelf. They’re very light and flavorful, making great use of peak mango season.

For yogurt, I like to use CocoJune; it’s very delicate and doesn’t have unnatural sweeteners, which don’t sit very well with me. If you want, you can use other brands, though. If you want to make this extremely gut-healthy, you could definitely use Coconut Cult.

I like to use a piping bag or Ziploc to pipe the yogurt, but you can also just use scoops!

Let’s get into the recipe

Sticky Mango Coconut Oats

Read more

This salad is bright, crunchy, and super flavorful. Avocado and feta make a delicious, creamy blend that coats the lentils and chicken so nicely. This is perfect for MDW or meal prep throughout the week!

A note on lentils, since it is Celiac awareness month, and I know many of you are here because you’re also gluten-free. Lentils (like oats) are often grown next to wheat fields or processed on equipment that processes wheat. Be cautious of what brand you use. I use Simpli lentils, which are grown in Canada (and are a cool female-founded company that I love). French lentils and Beluga lentils supposedly have the highest risk of gluten so I’d avoid.

This recipe is free for everyone but I do appreciate any and all subscriptions as your support allows me to continue to make recipe content!

Subscribe now

I have a personal note at the bottom, but let’s get into the recipe!

Green Greek Chicken Dressed Lentil Salad

GF

Makes 4 x 16oz containers

Green Greek Chicken Dressed Lentil Salad

69.3KB ∙ PDF file

Download

Download

Ingredients

For the Salad

• 1 cup dried green lentils, cooked

• 4 Persian cucumbers, sliced

• 5 oz feta, crumbled

• ½ bunch flat leaf parsley, minced

• ¼ of a red onion, thinly sliced

• 1 rotisserie chicken, broken down and diced

• 2 large firm avocados, diced

For the Dressing

• Juice of 1 lemon

• ¼ cup olive oil

• 2 tbs white wine vinegar

• Big pinch Kosher salt

• Pinch of red pepper flakes

• 2 tsp Dijon mustard

Instructions

1. Cook the lentils to the bag’s instructions and set them aside to cool while you prepare the rest of the salad.

2. Add the lemon juice, olive oil, white wine vinegar, salt, red pepper flakes, and Dijon mustard to a large bowl and whisk until creamy.

3. Add the lentils to the dressing and use a spoon to toss.

4. Add in the cucumbers, feta, parsley, red onion, chicken, and avocados and toss until fully combined.

On a personal note: (TW Weight Stuff)

Having somewhat of a following means I get a tremendous amount of feedback on my appearance, via dm’s comments, and sometimes IRL in a professional setting. I have felt enormous pressure to not only lose weight the past year but to be physically a lot smaller. Not just low body fat, but less muscle. I was a college athlete, I’m 6ft tall, and 160lbs; I’m just a larger person. There’s no message or judgment to this. Moreover, I also feel exactly what I’m sure you all are feeling. The social content and sales surrounding it is exhausting. “High-Protein”, “Anti-Inflammatory”, “De-Bloating” all feel like dogwhistling for “How to be smaller”. It feels weird to even talk about this and the thought crossed my mind: what if people don’t want to hear about it and mass unsubscribe.

I’m trying to be conscious of not contributing to that too much and having my food be real food. Balanced, a little of everything, great flavor, no shortage of olive oil. Food that didn’t come from a lab (except for the Pillsbury Funfetti cake with canned GF Vanilla frosting bc it’s so freaking good). I hope my food makes you guys feel good, in both a mental and a literal sense. I hope you enjoy it and are happy if it’s something you eat every day. You guys are the best and thanks for being here!

Macros below for 16oz servings!

Let’s get into the recipe!

Wildbrine Kimchi Dense Bean Salad

447KB ∙ PDF file

Download

Download

Ingredients

For the Salad

• 1 jar of Wildbrine Kimchi Style Fermented Chickpea Salad (Available at Whole Foods!)

• 1 bunch of scallions, thinly sliced

• ¼ of a green cabbage, thinly sliced (about 2 cups)

• 1 english cucumber, sliced

• 3 carrots, peeled and thinly sliced

For the Dressing

• 1 clove of garlic, grated

• 3 tbs sesame oil

• 2 tbs rice vinegar

• Juice of 1 lime

• Pinch of Kosher salt

Instructions

1. Drain the chickpeas (Don’t rinse them) and set aside while you prepare the rest of the salad. If you want to amp up the kimchi flavor, reserve a bit of the probiotic brine from the beans for the dressing.

2. Cut the ends off of the scallions and thinly slice them.

3. Thinly slice the cabbage and cut into bite-sized pieces.

4. Thinly slice the cucumber.

5. Peel and thinly slice the carrots.

6. Add the chickpeas, scallions, cabbage, cucumber, and carrots to a bowl.

7. In a small container whisk or blend the garlic, sesame oil, vinegar, lime juice, (brine if desired), and salt.

8. Pour the dressing over the salad and toss till combined.

Read more

Read more