There are three things I love most in this life…

Jesus, my people, and trying new restaurants in new cities. It really is that simple.

The wedding bells are ringing because it is WEDDING SZN for my sweet friends!! It’s been the most incredible year getting to travel around the world celebrating each and every one of them.

I think this year was 8? I’ve lost count. Life is starting to feel like one of those rom-coms. Bridesmaids, but without the bathroom scene. Thank GOD.

But any excuse to travel and celebrate love? Count me in.

Which is why, when our friends invited us to celebrate with them in Carmel-by-the-Sea this past weekend, it was an immediate yes.

1. Because I adore them both.

2. As a lifelong Californian… I’d never been before.

So of course, I texted friends, scoured TikTok, and redownloaded Eater to compile a list of the must-hit stops.

And they did NOT disappoint.

Here’s Everything We Ate:

Friday

Breakfast: Ad Astra Bread Co: This little bakery was incredible. We’d heard rumblings about Alta (right across the street) but when we arrived, the line was around the block, so we pivoted to Ad Astra. Must-order: Double Toasted Almond Croissant.

Lunch: Nora’s: I think we got lucky and just barely beat the lunch rush. This spot was adorable. The type where the owner stops at every table to chat with you.

I can’t lie… a meatball sub is probably my death-row meal, so saying I have high standards is an understatement. When this one arrived (see below), I was prepared to be underwhelmed. But honestly, it was great! Not the world’s best, but it was a perfect little pasta meatball sando lunch.

Dinner: Wedding night!! Bernardus Lodge… it was STUNNING.

Saturday

Morning Coffee: Mad Dog’s & Englishmen: Ok, so apparently, this was voted one of the top 50 coffee shops in the U.S.? The pumpkin spice latte and coffee cake were A1. Highly recommend. Also… this place is known for selling bikes with attached seats for your dog to sit in.

Breakfast: Stationæry Restaurant: Highly recommend grabbing brunch here!! The huevos ranchos were great, but the showstopper was the BURGER!! Yup… a brunch burger.

Lunch: Alta: Initially, we tried to stop at the Mission Ranch for a late lunch, but I guess they recently changed their hours? So after hanging out with the sheep for a bit, we headed back to Monterey to grab a tuna sandwich from Alta (now that there was no line and they were pretty much sold out of everything…) The food was great! I, however, can’t recommend their PSL… it was thick and I strongly disliked it.

Dinner: La Bicyclette Restaurant: I was SO happy we got in here!! I had heard rumors about the gnocchi at this amazing restaurant, but unfortunately, they were booked out for MONTHS. So when we walked by and got a last-minute res… you know we immediately took it. Everything was delicious, but, as predicted the gnocchi stole the show. It was massive, pillowy, and THAT SAUCE. Yum.

It was a quick trip, but I’d love to hear any of your recs below!! Can’t wait to go back someday soon!!

Leave a comment

xx Amanda

The Best Sleep Of Your Life Starter Pack:

Starting off… DITCH THE BLUE LIGHT!!!

Do I need to say it louder for the people in the back? The best thing I ever did for my sleep was follow the 3-2-1 rule.

• 3 hours before bed: stop eating.

• 2 hours before bed: stop drinking.

• 1 hour before bed: ditch the screens.

One of my favorite hacks is to change your iPhone to a RED LIGHT SETTING at night. This is a FREE HACK. I couldn’t recommend it more:

But I wanted to talk about the products that help me get those quality zzz’s.

1. I replaced all of my overhead lights with Hue Lights. When the sun sets, my room looks like a strip club… but I couldn’t care less. I’m biohacking.

2. Since I ditch the screens before bed, I love to read at night! This is my favorite reading light! It hooks onto my book and is just so cozy.

3. I also love to keep this red-light nightlight in my bathroom. It’s motion-sensored, so on the rare occasion I need to wake up in the middle of the night, it’s really nice to NOT have to turn on the miserable overhead lights.

4. Another one of my favorite hacks is taking Magnesium Glycinate before bed!! this stuff works miracles!! Psst: A 2025 randomized, double-blind, placebo-controlled trial of 155 adults with poor sleep found that 250 mg of elemental magnesium bisglycinate daily significantly improved insomnia symptoms compared with placebo over several weeks.

5. Of course… I have to add the Hatch Alarm Clock on here! It also has night mode and mimics the sunset/sunrise which is so peaceful!

6. And last but not least, my two favorite silk eye masks!! I rotate between this big one and this sleeker one… depending on wash day lol

And this list wouldn’t be complete without some honorable mentions:

If you’ve been here for a while… you know I’m a CASTOR PACK LOVER!

1. You simply MUST use GLASS Castor Oil. This is my favorite and it’s on sale.

2. And I also use this heating pad, these cotton pads, and this castor wrap in the video below! And they’re all on sale!!

This video gives you the whole castor oil rundown or you can check out the Substack I wrote on this topic a while back for a more in-depth how-to.

And last but not least… you guys I hate to admit this…

I have become one of those vibration plate girls. Here’s photo evidence fml.

I can’t help it. I’m addicted.

I wake up in the morning CRAVING it.

And now it’s on sale! I use this one linked here!

Anyway… that’s my tiny list of prime day essentials. Things I genuinely use every single day! Let me know if you have any of these & what you think of them!

Leave a comment

xx Amanda

Hi friends!

I’m writing to you after this MASSIVE Parmesan Chicken Sando and I’ve never been more content and I’ve also never been more ready for a nap.

My eyes were bigger than my stomach with this one and I just couldn’t stop eating…

So before I lull off into my food coma, I wanted to make sure I got this recipe down while it was fresh.

Can’t wait to hear what you guys think!!

You’re welcome.

1. Sourdough Rosemary Focaccia Bread

You’ll Need:

• 60g active sourdough starter

• 10g kosher salt

• 430g warm water

• 500g bread flour (or all-purpose flour)

• 4 tbsp extra virgin olive oil, plus more for the pan

• 1 tbsp fresh rosemary, finely chopped

• Flaky salt, for topping

How to Make It:

1. Day 1: Feed Your Starter: The morning before you want to make your focaccia, feed your sourdough starter. Once it’s nice and bubbly and at peak activity later that evening, you’re ready to begin the recipe.

2. Mix the dough. In a large bowl, combine the active sourdough starter and warm water. Whisk together until the starter is mostly dissolved. Add the flour and salt and mix until everything is fully incorporated and no dry spots remain.

3. Stretch and fold. Perform one round of stretch and folds, then cover the bowl. Let the dough rest on the counter overnight (about 8–15 hours) until it has doubled in size and looks light, airy, and full of bubbles.

4. Day 2: Add the rosemary. The next morning, add the chopped rosemary to the dough. Perform another round of stretch and folds to gently incorporate it.

5. Transfer to the pan. Generously coat a 9x13-inch baking dish with olive oil. Transfer the dough to the pan, placing it seam-side down. Cover and let rise again for about 4 hours, or until noticeably puffy and nearly doubled in size.

6. Dimple and top: Once the dough has risen, drizzle the top generously with olive oil. Using your fingertips, gently dimple the surface all over. Sprinkle with flaky salt and additional rosemary if desired.

7. Bake. Preheat your oven to 425°F. Bake for 20–30 minutes, or until the top is deeply golden brown and crisp.

8. Remove the focaccia from the hot pan and let it cool on a wire rack for at least 20 minutes before slicing.

9. Enjoy!

2. Crispy Keto Chicken Parm

You’ll Need:

• 2 large chicken breasts (about 1½ lbs total), sliced horizontally into 4 thin cutlets

• 1 tsp kosher salt

• ½ tsp black pepper

• 1 egg

• ¾ cup almond flour

• 1 cup finely grated parmesan, divided

• 1 tsp dried oregano

• 1 tsp dried rosemary

• 3 tbsp olive oil

• 1 cup marinara sauce (I love Rao’s Sensitive Marinara)

How to Make It:

1. Place the chicken cutlets between two sheets of parchment paper or plastic wrap and pound to about ½ inch thick. Season both sides with the salt and pepper. Set aside.

2. In a shallow bowl, combine: almond flour, 3/4 cup parmesan, rosemary, and oregano. Mix and set aside.

3. In a second shallow bowl, whisk the egg.

4. Bread the Chicken: Dip each cutlet into the egg, allowing excess to drip off. Press firmly into the almond flour mixture, coating both sides well. Let the breaded chicken sit for 5 minutes while you heat the pan. This helps the coating stick.

5. Heat the olive oil in a large skillet over medium heat. Cook the chicken for 4–5 minutes per side, until golden brown and cooked through (the internal temperature should reach 165°F). Transfer to a baking sheet or oven-safe skillet.

6. Spoon about ¼ cup marinara onto each piece of chicken, then sprinkle with the remaining parmesan.

7. Place under the broiler for 2–4 minutes, until the cheese is melted and lightly golden. Watch closely so it doesn’t burn.

8. Serve immediately and enjoy!

3. Chicken Parm Focaccia Sandwich

You’ll Need:

• 1 large piece of sourdough focaccia

• Olive oil

• 1 crispy chicken parm cutlet

• Burrata or fresh mozzarella

• Warm marinara sauce

How to Make It:

1. Slice the focaccia in half horizontally to create the top and bottom of your sandwich.

2. Drizzle the cut sides lightly with olive oil and toast until golden and crisp.

3. Place the chicken parm cutlet on the bottom half of the focaccia.

4. Top with torn burrata or slices of fresh mozzarella.

5. Spoon warm marinara sauce over the top.

6. Finish with the remaining piece of focaccia and serve immediately while everything is hot and melty.

7. Enjoy!

Hi friends!

It’s officially summer, which means it’s time to kick off the best series of the year…

The Summer Sandwich Series!!

Every week, I’ll be sending out a new sandwich recipe worthy of being wrapped in parchment paper, tossed into a beach bag, and enjoyed with sandy feet and an ocean view.

Now, before we begin, a brief history of my on-again, off-again relationship with sandwiches:

It’s complicated.

If you’re looking for a classic cold-cut deli sandwich moment... this probably isn’t the series for you. I strongly distrust a cold sandwich.

Now, if you’re into a hot panini? A gourmet sandwich situation? Welcome. You’re my kinda foodie. So let me introduce the first sandwich of the summer:

My Lemony Mediterranean Steak Sando.

Technically, you’re getting two recipes in one.

First, the greatest tapenade I’ve ever made. Seriously. Make it for a dinner party and people will ask for the recipe before they leave. Batch it on Sunday and use it on sandwiches all week long. It’s packed with Mediterranean-inspired ingredients, healthy fats, bright lemon, salty capers, and enough flavor to make vegetables exciting.

Then there’s the sandwich itself.

Now, because I added steak, I suppose this isn’t technically Blue Zone-approved. But in my defense, one of the best steaks I’ve ever had in my life was in Greece, so I’m counting it as Mediterranean-adjacent.

lol laughing at this pic I dug up from my 2022 Santorini trip. But trust… it was amazing:

Anyway, since I currently have no Euro summer plans, I figured I’d bring a little bit of Europe to you instead.

You’re welcome.

1. Blue Zone Lemon Artichoke Tapenade

You’ll Need:

• 1 can artichoke hearts, drained (look for artichoke hearts soaked in Olive Oil)

• 2 tbsp capers

• Small handful fresh dill, finely chopped

• 1 small garlic clove, minced

• 1/4 cup grated parmesan

• 2–3 tbsp olive oil

• Juice of 1/2 lemon

• 1/2 tsp smoked paprika

• Black pepper

How to Make It:

1. Finely chop the artichoke hearts, capers, dill, and garlic.

2. Add to a bowl with the parmesan, olive oil, lemon juice, smoked paprika, and black pepper.

3. Mix until combined.

4. Let sit for 10–15 minutes before serving.

Fair warning: if you’re serving this with bread while you cook the steak, there may not be much left for the sandwiches.

2. Lemony Mediterranean Steak Sando

You’ll Need:

• 1 lb skirt steak

• 1 tbsp olive oil

• 2 garlic cloves, grated

• 1 tsp oregano

• Salt and black pepper

• Ciabatta or sourdough rolls

• Arugula

• Parmesan shavings

• Blue Zone Lemon Artichoke Tapenade

How to Make It:

1. Rub the steak with olive oil, garlic, oregano, salt, and pepper. Let sit for 20–30 minutes.

2. Heat a skillet or grill until very hot. Cook the steak for 2–4 minutes per side, until deeply browned and cooked to your liking.

3. Rest for 10 minutes, then slice thinly against the grain.

4. While the steak rests, toss the arugula with a drizzle of olive oil and a squeeze of lemon. Let sit for 5 minutes to soften slightly.

5. Butter and toast the bread until golden.

6. Spread a generous layer of the Blue Zone Lemon Artichoke Tapenade on both sides of the bread.

7. Layer with sliced steak, arugula, and parmesan shavings.

8. Close the sandwich, slice in half, and serve immediately.

• Blueberry Cobbler Chia Seed Pudding

• Luteal Phase Sweet Potato Brownies

• Kimchi Crispy Rice Steak Bowl

You guys…

When I tell you these recipes hit it out of the park, I almost didn’t want to give them away for free. But here we are. 🤍

This week’s recipes are all about fueling the luteal phase! The 1-2 weeks before your period where your body is working overtime and honestly just needs a little extra love. These dishes are designed to nourish you from the inside out and hopefully set you up for a lighter, easier period.

And when it comes to my body, the more intentional I am about what I eat in this phase, the better my period always seems to be.

So this week we’re leaning on some of the most powerful luteal phase ingredients out there:

• Cacao / Dark Chocolate The ultimate luteal phase ingredient. Packed with magnesium (the #1 mineral your body craves before your period), boosts serotonin, and satisfies the chocolate cravings.

• Chia Seeds Omega-3 powerhouse that fights the inflammation and cramping that spikes pre-period. Also high in magnesium and fiber to keep blood sugar and digestion stable when both tend to go haywire.

• Sweet Potato The best complex carb for luteal. High in B6 (directly supports progesterone production), magnesium, and slow-burning carbs that prevent the blood sugar crashes that make mood swings so much worse.

• Red Meat (Flank Steak) Your iron and zinc levels drop right before your period, red meat is one of the most bioavailable sources of both! Also supports energy when luteal fatigue hits hard.

• Avocado Healthy fats that support progesterone production, potassium that reduces bloating, and B vitamins for mood and energy. Basically a hormone superfood.

If you guys make any of these, send me your recreations!! 🫶

1. Blueberry Cobbler Chia Seed Pudding

You’ll Need:

Chia Pudding Base:

• 1 1/2 cups coconut milk or almond milk

• 1/2 cup Coconut yogurt

• 1/3 cup chia seeds

• 1 tsp vanilla

• 1 tbsp maple syrup

• pinch cinnamon

• pinch sea salt

Blueberry Cobbler Layer:

• 1 1/2 cups blueberries

• squeeze of lemon juice

• 1 tsp maple syrup

• pinch cinnamon

• pinch sea salt

Cobbler Crumble:

• 1/2 cup oats

• 2 tbsp almond flour

• 1 tbsp coconut oil or butter

• cinnamon

• pinch salt

• drizzle maple syrup

How to Make It:

1. Make the Chia Pudding. In a bowl or jar, whisk together: coconut milk, coconut yogurt, chia seeds, vanilla, maple syrup, cinnamon, salt.

2. Let sit 5 minutes, stir again so the chia doesn’t clump, then refrigerate overnight (or at least 4 hours).

3. Make the Blueberry Layer. Add blueberries, lemon juice, maple syrup, cinnamon, and salt to a saucepan over medium heat. Cook for about 5–7 minutes, stirring occasionally, until the blueberries burst and become jammy. Let cool slightly.

4. Make the Cobbler Crumble: Mix together the oats, almond flour, coconut oil, maple syrup, cinnamon, and salt. Add to a pan over medium heat and toast for 5–8 minutes, stirring continuously, until golden and crispy.

5. Layer: Chia pudding, then blueberry cobbler filling. Top with crumble and enjoy!

2. Luteal Phase Sweet Potato Brownies

You’ll Need:

• 1 cup mashed roasted sweet potato

• 1/2 cup almond butter

• 1/4 cup maple syrup

• 2 eggs

• 1 tsp vanilla

• 1/3 cup cacao powder

• 1/2 cup almond flour

• 1 tsp cinnamon

• 1/2 tsp baking soda

• pinch sea salt

• 1/3 cup dark chocolate chunks

• optional: 1 tbsp flaxseed for extra hormone support

How to Make It:

1. Preheat oven to 350°F.

2. Mix sweet potato, almond butter, maple syrup, eggs, and vanilla until smooth.

3. Stir in cacao, almond flour, cinnamon, baking soda, salt, and flax.

4. Fold in chocolate chunks.

5. Pour into a parchment-lined loaf pan or 8x8 dish.

6. Top with flaky salt if you’re feeling fancy.

7. Bake 22–28 minutes until the center is just set.

8. Let cool before slicing (important because they get super fudgy).

3. Kimchi Crispy Rice Steak Salad

You’ll Need:

Sticky Sesame Steak

• 1 lb flank steak

• 2 tbsp coconut aminos or soy sauce

• 1 tbsp sesame oil

• 1 tbsp honey

• 3 garlic cloves, minced

• 1 tsp grated ginger

• black pepper

• optional: pinch red pepper flakes

Kimchi Crispy Rice

• 2 cups cooked jasmine rice (preferably day old)

• 1/2 cup chopped kimchi

• 1 tbsp kimchi juice

• 1 tbsp sesame oil

Ginger-Sesame Dressing

• 2 tbsp olive oil

• 1 tbsp sesame oil

• 2 tbsp rice vinegar

• 1 tbsp coconut aminos or soy sauce

• juice of 1 lime

• 1 tsp honey

• 1 garlic clove, grated

• 1 tsp grated ginger

Bowl Toppings

• 1 avocado, sliced

• 1 cup shelled edamame

• 1 Persian cucumber, thinly sliced

• 1/4 cup cilantro leaves

• 2 tbsp fresh mint or Thai basil, torn

• 2 tbsp fresh dill

• 1–2 tbsp sesame seeds

• flaky salt to finish

Directions:

1. Preheat oven to 400°F.

2. Whisk together coconut aminos, sesame oil, honey, garlic, ginger, and black pepper, then marinate the flank steak for at least 20 minutes.

3. While the steak is marinating, mix cooked jasmine rice with chopped kimchi, kimchi juice, and sesame oil, then press into a baking sheet and bake for 25-35 minutes until crispy and golden on the bottom. Stir it around and cook another 5 minutes until it's crispy enough.

4. Heat a pan over high heat and cook steak for 3–4 minutes per side for medium rare, let rest 5–10 minutes, then slice thinly against the grain.

5. Stir together all of the ginger-sesame sauce ingredients.

6. Assemble bowls with kimchi crispy rice, sliced steak, avocado, edamame, cucumber, cilantro, mint or Thai basil, then top with sesame seeds, ginger-sesame dressing, chili crisp, and flaky salt.

Leave a comment

Trust me, you’re going to love it!

xx Amanda

I genuinely get a DM a day about this topic, so it felt like time to stop answering the same questions in my inbox and just put it all in one place. Consider this your one-stop resource for everything balloon sinuplasty.

And for those of you who are more auditory learners, here’s an IG video answering some of the big questions I get asked a lot:

But for those of you who want the full story… let’s get into it.

Part 1: Disclosing my entire medical history, because I clearly have no shame.

Sinus infections have been a routine part of my life for as long as I can remember. When I was a really young kid, I was diagnosed with sinus-induced asthma and prescribed a breathing machine. Yup, I was the nerdy kid that left class once a day to go sit in the nurses office and do a 30 minute breathing treatment…

I quickly grew out of the asthma, and from there it was a couple of sinus infections a year, an antibiotic or two, sent on my way. Rinse and repeat.

But the sinus infections always came back.

My sophomore year of high school, I got 9 sinus infections in one year. Nine.

Knowing what I know now, I would have NEVER taken all those antibiotics… but I am where I am today because of that era. That was the first time in my life I started experimenting with food as medicine. I threw myself into veganism (not the right solution, but I was desperate). Gluten free, dairy free, keto… you name it, I tried it.

Until a naturopathic doctor ran a blood test and discovered my body had a reaction to onions. (Fun Fact: None of my recipes on this page have onions in them!)

It’s been 12 years. I’m onion free… except when I eat out at restaurants, and then I just suffer. But that’s a story for a different time.

That was the first season of my life I stopped experiencing sinus infections. And I was relatively healthy… until 2024.

Part 2: The Decision to Get a Balloon Sinuplasty

I knew a sinus infection had come back when two months passed with raging headaches and pressure. Maybe it was stress from a job I was miserable in?

Either way, the infection was back with a vengeance.

So I went on ZocDoc for the first time in my life and, out of pure desperation, booked an appointment with an ENT who could see me that same week. This is how I found SoCal Breathe Free in Burbank.

My first appointment was fast. They were professional, kind, and big shock… they actually listened to me. Hard to find these days lol.

They took a CT scan, (I’m not sure I was supposed to photograph it, but I told them I needed to show my mom, oops) and for the first time I saw that half of my face was FILLED with an infection. So when they suggested a minimally invasive procedure, I was in.

Carve that out of my face please and thank you!!

Part 3: The Symptoms

All your classic sinus infection symptoms, but dialed up:

• Insane head pressure

• Severe brain fog

• Reduced smell

• Blocked nostril (I barely noticed this one until it was fixed)

• Fatigue… I was so tired

• Facial swelling

The infection had gotten so bad in my maxillary sinus (the sinus behind your cheek) that my body had literally built a wall to lock it in, which is why no amount of neti-pot or Sudafed was going to touch it.

Part 4: The Day of the Procedure

I had the procedure scheduled for around 9am. I was given Valium and a low dose of Oxy to mildly sedate me. Normally I’m a holistic girlie, but come on… these were trying times.

My mom drove me (obviously). I got checked in, they took me back, sprayed some nasty tasting lidocaine up my nose, and handed me a few Jolly Ranchers to help with the taste. Honestly, aside from the flavor situation, I was having a fantastic morning.

After I was numbed, the doctor came in and was in and out in maybe 10 minutes. To be fair, I was on drugs, but it felt impossibly fast.

Part 4.5: What Actually Happened in There

I got a Balloon Sinuplasty with a Eustachian tube dilation. The procedure involved what I can only describe as an electric toothbrush being inserted up my nose and whirled around. I could feel my cartilage popping and shiftin, a genuinely wild sensation, but completely painless.

And as you can see in the video… I could instantly breathe better. It felt like a miracle.

Part 5: Recovery

Day 1: The procedure was painless, but the meds gave me a brutal stomachache and nausea, so the first few hours post-op were rough. I took another dose and slept through the rest of the day. My throat felt raw, my nose felt congested, but no worse than a bad round of strep. It sucked, but I wouldn’t call it painful. In the first 24 hours I used my neti pot probably 15 times to flush out the blood (and there was a lot of blood). My doctor gave me the green light for the neti pot, but I couldn’t blow my nose for 5 days, which was its own strange experience. Throat Coat spray and lozenges were my best friends.

Day 2: Feeling pretty good! Not good enough for work, but there was light at the end of the tunnel. Eating normally, bleeding way less. No black eye, no major swelling. I spent the day resting and going on little walks to get some sunlight and get my blood moving.

Day 5: I could finally blow my nose!! This day was the most frustrating, though. I was expecting to clear everything out, but honestly nothing came out. After five days of aggressive neti-potting, there wasn’t gunk in my nose preventing me from breathing, there was just remaining swelling that needed to go down on its own.

One Week:

2 Weeks Post-Op: I felt amazing. At my follow-up they did a bit of digging up in my nose (some people told me this would hurt, but I felt no real pain). They said I was healing beautifully, sucked out some extra boogers, showed me the goop bin, and sent me on my way. There was still a bit of swelling, but I felt great.

Part 6: 1.5 Years Post-Op

In the last year, I’ve only had one sinus infection. Not perfect, but better than a typical year for me.

Do I think that’ll be my last balloon sinuplasty ever? Honestly… no.

I think I’ll probably do it again in a few years, not because it didn’t work, but because I know my body. My sinuses have always been a problem, and I don’t expect one procedure to heal me forever.

And I’m okay with that.

My breathing feels stronger and clearer, the general swelling in my face has gone down, and my energy levels are significantly better than they were before. I was lucky enough to have insurance that covered most of it, total out of pocket was around $200 in 2024.

Worth every penny and every Jolly Rancher.

Feel free to comment any questions below! I can make a Part 2 video on my instagram as well if you guys want to know more.

Leave a comment

With Love,

xx Amanda

• Seed-Cycling Strawberry Shortcake Energy Bites

• 20 Minute Ginger Chicken Dumplings

• Coconut Crispy Salmon Bites

• Mango Jalapeño Sauce

Hi friends!!

Oh, it feels SO good to be back in the kitchen!! Life has been so busy (and so good) and I am continuously grateful for every single one of you incredible people. When I started posting recipes and content online, I had no idea where it would lead me, but it’s safe to say I’m happily stumbling through and figuring it all out day by day.

As I’m writing this… it’s one week until my birthday! And I LOVE a birthday… which is maybe a little embarrassing to admit? But I love birthdays the same way I love New Year’s Day. The same way I love Sundays. I think I just love a fresh start.

This last year was the year of saying YES to everything that came my way — moving to San Diego, starting a social media agency that now has six clients (woah, somebody pinch me!!), traveling to Italy, and watching some of my best friends get married and have babies. I am so excited for this new year to be the year of growth.

Seeds were planted last year, and this year, I want to water every single one of them!

With that said, life has felt busier than ever, so I’ve been leaning into recipes made for girls (or guys!!) on the GO. Hope you love them as much as I do!!

1. Strawberry Shortcake Energy Bites

You’ll Need:

• 1 cup oat flour

• 1/4 cup almond flour

• 1/4 cup ground flaxseed

• 1/4 cup pumpkin seeds

• 1 tbs chia seeds

• 1/2 cup almond butter

• 1/4 cup maple syrup

• 1 tsp vanilla extract

• pinch sea salt

• 1 cup freeze-dried strawberries (powdered)

• 1/2 cup freeze-dried strawberries (chunky)

• 1 cup white chocolate chips

• flaky sea salt

How to Make It:

1. Blend 1 cup freeze-dried strawberries into a powder. Set half aside for the coating later.

2. Add oat flour, almond flour, flax, pumpkin seeds, sea salt, and half of the strawberry powder to a food processor.

3. Add almond butter, maple syrup, and vanilla. Blend until a soft dough forms.

4. Add the remainder chunky freeze-dried strawberries and roll into balls and freeze for 15–20 minutes.

5. Melt white chocolate and stir in the remaining strawberry powder.

6. Dip or coat the balls in the strawberry mixture, then top with flaky sea salt. Refrigerate until set.

2. No Fold Ginger-Chicken Dumplings

You’ll Need:

• 1 lb ground chicken

• 1 tbsp fresh grated ginger

• 2 garlic cloves, minced

• 1/2 cup shredded carrots

• 2 tbsp tamari

• 1 tbsp sesame oil

• 1 tsp rice vinegar

• 1 tbsp sriracha

• salt + pepper

• rice paper

Directions:

1. Mix together all chicken filling ingredients in a bowl.

2. Cut rice paper into squares and lightly dip in water until flexible.

3. Oil your pan with olive or avocado oil.

4. Add tablespoon-sized mounds of the chicken mixture to a hot nonstick pan.

5. Press rice paper over the tops and lightly tuck around the edges.

6. Pour 1/4 cup of water over the top of them and cover to steam for 4-5 minutes until the chicken is cooked all the way through.

7. Drizzle with tsoy/tamari sauce or serve alongside for dipping. Top with sesame seeds if desired.

3. Coconut Crusted Salmon Bites

You’ll Need:

• 1 lb salmon, cut into cubes

• 1 egg

• 3/4 cup shredded coconut

• 1/2 cup almond flour

• 1 tsp paprika

• salt + pepper

Directions:

1. In a bowl, mix shredded coconut, almond flour, paprika, salt, and pepper.

2. Dip salmon cubes into beaten egg, then coat in the coconut mixture.

3. Pan fry in avocado oil over medium heat for 3-4 minutes per side until golden and crispy.

4. Serve over coconut rice with mango jalapeño sauce spooned on top.

4. Mango Jalapeño Drizzle

You’ll Need:

• 1 ripe mango

• 1 jalapeño

• Juice of 1/2 lime

• 1 tbsp honey

• 1 tbsp rice vinegar

• Pinch sea salt

Directions:

1. Blend mango, jalapeño, lime juice, honey, rice vinegar, and sea salt until smooth.

2. Boom. That easy.

Leave a comment

Trust me, you’re going to love it!

xx Amanda

Hi Friends!!

In case you haven’t heard the devastating news… most of the tea bags sold to us in the US contain micro plastics. And yes, they're made with "food-grade" plastic. But the moment you add boiling water to that equation, that food-grade status is no longer guaranteed.

According to a recent study, a single plastic tea bag steeped at brewing temperature releases roughly 11.6 billion microplastic particles and 3.1 billion nanoplastics into your cup.

As an avid tea drinker, the idea of gulping down potential forever chemicals while sipping my "detox" tea was enough to make me rethink everything.

So I’ve slowly been turning my tea drawer into a loose-leaf situation, and honestly, I love it! I have adorable little tongs I use to scoop up the tea, and there’s something satisfying about learning what each herb does and mixing from there.

Every night is a choose your own adventure. Tea edition.

So when I got sick last week, instead of grabbing my typical Throat Coat tea, I decided to order the herbs and see if I could recreate one of my favorite teas from scratch! And it was so easy I’m never going back.

The Herbs (All Linked Ofc):

1. Marshmallow Root Packed with mucilage, a gel-like substance that coats and soothes irritated tissues. It’s a go-to for dry coughs, throat irritation, heartburn, IBS, and urinary discomfort. Read more →

2. Licorice Root A long-used remedy for sore throats, GI issues, and inflammation, thanks to its antiviral and antibacterial properties. Commonly used for acid reflux, peptic ulcers, and respiratory complaints. Read more →

3. Slippery Elm Bark (powder… though whole bark works too) A natural demulcent that coats and soothes irritated mucous membranes. Particularly effective for digestive issues like IBS, heartburn, and GERD. Read more →

4. Manuka Honey (use code KAEY for a discount) More than just a sweetener! Manuka honey brings anti-inflammatory, antimicrobial, and wound-healing properties to the cup. Great for sore throat relief, digestive support, and even skin health. Read more →

Throat Coat Tea

Total Time: 15 minutes | Serving Size: 2-3 Cups of Tea

Ingredients:

• 1 heaping tbsp marshmallow root

• 1 tbsp licorice root

• 1 tsp slippery elm bark powder

• 1 tsp Manuka honey (use code KAEY for a discount!)

How to Make It:

1. Bring 3 cups of water to a boil.

2. Add the marshmallow root, licorice root, and slippery elm bark to a bowl or pot. Pour the hot water directly over the herbs, cover, and steep for 10 minutes.

3. Strain through a fine mesh strainer into your mug.

4. Stir in the manuka honey while the tea is still warm, but not boiling, as high heat can degrade its active compounds.

5. Sip slowly and enjoy!

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Trust me, you’re going to love it!!

xx Amanda

And I Owe It All to Austin, Texas…

It was a Sunday in January. And I’m not kidding… every single person… in the whole city… was on a run. But not us. No, we were food touring. If you missed that epic day of eating, I’ll link the video here:

And while I could go on about the incredible food we ate that day, one little breakfast join stood out to me.

Paperboy.

We had passed by this place after a breakfast of Terry Black’s (horrible idea - that heavy meal took us out for a few hours). And while Mark was insistent that we didn’t need more food. I wanted to stay true to the food tour and try something light.

Like the Poblano Cheddar Cornbread Biscuits with Honey Butter & Jalapeño Jam.

Best decision of the whole trip. Three months later and we are still talking about these little bites of joy.

Since coming back to San Diego, I’ve made different variations of this recipe four times just trying to perfect it. I’ll admit, it’s not the same… but it’s an incredible biscuit none-the-less. I think you guys are going to love this one!

Sweet & Spicy Jalapeño Jam

Ingredients:

• 6 jalapeños (remove most of the seeds for medium/mild heat)

• 1 large red bell pepper

• 2 cloves garlic

• ¾ cup packed coconut sugar

• ⅓ cup apple cider vinegar

• 1 tbsp lime juice

• ½ tsp salt

• 2 tbs chia seeds

How to Make It:

1. De-seed and roughly chop the jalapeños and red bell pepper.

2. Pulse jalapeños, red bell pepper, and garlic in a food processor until finely chopped BUT NOT puréed! It should be chunky.

3. Transfer mixture to a saucepan and stir in coconut sugar, apple cider vinegar, lime juice, and salt.

4. Bring to a gentle simmer over medium-low heat.

5. Cook for 12–15 minutes, stirring often, until glossy and slightly reduced.

6. Stir in 2 tablespoons of chia seeds to thicken.

7. Cook 1–2 more minutes, then remove from heat and let sit 10–15 minutes until jammy.

Poblano Cheddar Corn Biscuits

Ingredients:

• 1 ½ cups all-purpose flour

• ¼ cup medium cornmeal

• ¼ cup fine corn flour

• 1 tbsp baking powder

• ½ tsp baking soda

• 1 ¼ tsp kosher salt

• 3 tbsp coconut sugar

• 1 ¼ cups sharp cheddar, shredded

• 1 roasted poblano, finely diced

• 12 tbsp very cold butter, grated or cubed

• ¾–cup buttermilk

Honey Butter:

• 3 tbsp butter, melted

• 1–2 tbsp honey

• 1 tbsp heavy whipping cream

How to Make It:

1. Preheat oven to 425°F.

2. Roast the poblano on a baking sheet until blistered, then peel, remove seeds, dice small, and pat dry.

3. In a large bowl, whisk together flour, medium cornmeal, corn flour, sugar, baking powder, baking soda, and kosher salt.

4. Add cubed cold butter and gently work it in until pea-sized pieces form throughout.

5. Toss in shredded cheddar and diced poblano until evenly coated.

6. Pour in ~½ cup buttermilk and mix gently until a shaggy dough forms. Adding more buttermilk 1 tablespoon at a time only if it feels too dry (you likely won’t need the full ¾ cup).

7. Turn dough onto a lightly floured surface and press into a rectangle.

8. Fold into thirds like a letter, rotate, press out again, and repeat once more.

9. Pat dough to about 1 inch thick.

10. Cut into 9 large biscuits.

11. Place biscuits on a baking sheet, close together for soft sides or spaced apart for crispier edges.

12. Bake for 14–16 minutes until golden and cooked through.

13. While baking, whisk together melted butter, honey, heavy cream, and a pinch of salt until smooth.

14. Brush biscuits with honey butter immediately after removing from the oven, then brush again after 2–3 minutes for extra richness.

Leave a comment

Trust me, you’re going to love it!

xx Amanda

Hi Friends!!

Today, I wanted to share a few of my favorite banana-sweetened desserts! As I’ve been trying to cut down on my sugar consumption in the new year, I’ve found myself reaching for bananas more and more. They’re truly nature’s candy and they make any dessert just a little bit better.

Hope you love all of these healthy treats as much as I do! Enjoy!!

On The Menu:

1. Flourless Banana Brownies

2. Banana Cream Chia Seed Pudding

3. Peanut Butter Banana Date Bites

4. High-Protein Banana Cheesecake

5. Sourdough Discard Banana Muffins (psst this recipe went live last week! check it out HERE)

1. Flourless Banana Brownies

Total Time: 30 minutes | Serving Size: 8–10 slices

Ingredients:

• 3 very ripe bananas, mashed

• ½ cup almond butter (or any nut/seed butter)

• 5 tbsp cocoa powder

• ¼ cup maple syrup

• 1 tsp vanilla extract

• ¾ tsp baking powder

• 1 tsp cinnamon

• ⅓ cup dark chocolate chips

How to Make It:

1. Preheat oven to 350°F and line or grease an 8–9 inch pan.

2. Mash the bananas until mostly smooth (a few lumps are totally fine).

3. Stir in almond butter, maple syrup, and vanilla until glossy and combined.

4. Fold in cocoa powder, baking powder, and cinnamon

5. Mix in chocolate chips

6. Pour into pan, smooth it out, and sprinkle more chocolate chips if you’re feeling generous.

7. Bake 18–25 minutes, until the center is just set and a toothpick comes out mostly clean.

8. Let cool, slice, and enjoy.

2. Banana Cream Chia Pudding

Total Time: 30 minutes | Serving Size: 2 cups

Ingredients:

• 2 medium ripe bananas (one for blending, one for slicing)

• 1 cup unsweetened almond milk

• ½ cup coconut yogurt

• 4 tbsp chia seeds

• 1 tsp vanilla extract

• ½ tsp cinnamon

• 1–2 tsp honey (or maple syrup)

• Simple Mills graham crackers

• Pinch of sea salt

How to Make It:

1. In a blender, combine 1 banana, almond milk, yogurt, vanilla, cinnamon, and honey. Blend until smooth and creamy.

2. Stir in chia seeds until evenly distributed.

3. Pour mixture into a jar or bowl, cover, and refrigerate at least 2–3 hours (overnight is best) until thickened.

4. Before serving, slice the second banana and layer it in with the chia pudding and graham crackers.

5. Top with crushed graham crackers, banana slices, and cinnamon.

3. Peanut Butter Banana Bites

Total Time: 15 minutes | Serving Size: 10 stuffed dates

Ingredients:

• 10 Medjool dates, pitted

• 1 banana, sliced into quarters

• Peanut butter (about 2–3 tbsp)

• ½ cup dark chocolate, melted

• Flaky sea salt

How to Make It:

1. Slice open the dates and remove the pits.

2. Stuff each date with:

   • ¼ slice of banana

   • A small spoon of peanut butter

3. Dip in melted chocolate, letting the excess drip off.

4. Sprinkle with flaky salt while the chocolate is still wet.

5. Chill in the fridge for 10–15 minutes until set.

4. Banana Cheesecake (High Protein!!)

Total Time: 2 hours | Serving Size: 2-4 people

Ingredients:

• 1 16oz tub Good Culture cottage cheese

• 3 tbsp maple syrup

• 1 tsp vanilla extract

• Cinnamon, to taste

• ½ banana

• Extra banana slices, for layering

• Simple Mills graham crackers, broken into pieces

How to Make It:

1. Blend cottage cheese, maple syrup, vanilla, cinnamon, and ½ banana until completely smooth and creamy.

2. Layer banana slices and graham cracker pieces directly into the cheesecake batter mixture.

3. Chill in the fridge for at least 2 hours.

4. Enjoy!

5. Sourdough Discard Banana Muffins

Total Time: 30 minutes | Serving Size: 12 muffins

You can go straight to the recipe HERE!!

Leave a comment

Trust me, you’re going to love them!!

xx Amanda

Hi Friends!! I hope you’ve all had an amazing start to 2026. Truly, I’m just grateful we’re done with the resolution talk…

Don’t get me wrong, I love a good resolution. But in my experience, resolutions tend to leave me feeling like a failure. I used to use strict language like: I will do XYZ every single day. Words that left no room for human error. Then, when I would inevitably hit a bump in my resolution, the entire train would derail.

So today, I wanted to talk a bit about something a little different: the art of working toward something.

For me, it’s finding healthier boundaries around sugar. I would love to be able to wake up tomorrow and swear off sugar forever. And I guess I could… but we all know that self-control will eventually dwindle during a holiday or a special occasion.

I don’t want to wake up every day feeling like I’m punishing myself. I want to wake up excited to nourish my body so that it can move, laugh, and enjoy this beautiful life.

But do you know what’s amazing? Our bodies actually want that for us too. So much so, that every 10-14 days, the 10,000 taste buds on all of our tongues regenerate to retrain our brains to enjoy healthier food.

So, if you start to follow a lower sugar lifestyle, your taste buds will actually up-regulate sensitivity. Which means that things like fruit will start tasting like candy, and things like soda will start tasting like a toothache.

Which brings me to our recipe today:

These banana muffins still have a touch of sweet, but they’re going to be much better for you when it comes to re-training your taste buds.

In my experience, restriction never works; replacement does.

So now, instead of buying that sugary muffin from the coffee shop down the street, try keeping a few of these in your freezer. That way, when the craving hits, you already have a better-for-you option ready to go.

Sourdough Discard Banana Muffins

Total Time: 30 minutes | Serving Size: 12 muffins

Ingredients:

Wet:

• 140g sourdough discard (unfed)

• 2 medium ripe bananas (≈ 210 g mashed)

• 90g (6 tbsp) unsalted butter, melted and slightly cooled

• 2 large eggs, room temp

• 1 tbs vanilla

• 1/4 cup coconut sugar

• 2 tbsp maple syrup

• 4 tbsp milk

Dry:

• 50g rolled oats (old-fashioned, not quick oats)

• 150 g all-purpose flour

• 1½ tsp baking powder

• ¼ tsp baking soda

• ½ tsp fine sea salt

• ½ tsp cinnamon

Add-ins:

• 90g dark chocolate chips

• Optional: 2 tbsp rolled oats for the tops

How to Make It:

1. Preheat to 350°F and grease or line your muffin tin.

2. Whisk wet: mash bananas, add melted butter, discard, eggs, vanilla, coconut sugar, maple, milk/yogurt.

3. Mix dry in another bowl: AP flour, oats, baking powder, baking soda, salt, cinnamon.

4. Fold dry into wet just until combined. Stir in chocolate chips.

5. Fill muffin cups ¾ full. Sprinkle a few oats/choc chips on top.

6. Bake 18–22 minutes, until the tops spring back

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Trust me, you’re going to love it!

xx Amanda

But for now…

Hi Friends!! Hope you’ve all had the most merry holiday season so far. On this blog post, we’re talking all things HOLIDAY COOKIES!!

I saw a TikTok the other day where a girl said something along the lines of: “Being healthy is knowing when it’s ok to treat yourself.” So that’s exactly what we’re doing today. Exercising our right to healthy free-will.

These four cookies have been a staple in my household during the holiday season since I was a little girl. It wouldn’t be Christmas without them. Every single year growing up, my mom would make batches and batches of these, filling our freezer to the brim. And that’s a tradition I hope to carry on with me when I have a family of my own one day.

But in the meantime… I just baked a sh*t ton of cookies for my and my one roommate.

Send prayers and please come over to help us eat them.

Le Classic… Brown Butter Chocolate Chip

Total Time: 1 hr 30 min | Makes: 14–16 bakery-size cookies

Ingredients

Brown Butter Base:

• 1 cup (226g) unsalted butter

• 1 tablespoon whole milk (added after browning)

Dough:

• 1 cup (200g) dark brown sugar

• ½ cup (100g) granulated sugar

• 2 large eggs, room temperature

• 1½ tablespoons vanilla extract

Dry Ingredients:

• 2¼ cups (315g) all-purpose flour

• 1 teaspoon fine sea salt

• ¾ teaspoon baking soda

Fold-ins:

• 1½ cups chopped chocolate (bittersweet or semisweet bars recommended)

How to Make It:

1. Brown the butter. In a medium saucepan, melt the 1 cup butter over medium heat. Continue cooking, swirling often, until the butter foams and the milk solids turn deep golden brown and smell nutty. Remove from heat and immediately whisk in 1 tablespoon milk. It will bubble, don’t panic! Transfer to a bowl and let cool until warm but not hot (10–15 minutes).

2. Build the dough. Whisk the browned butter, brown sugar, and granulated sugar until glossy and slightly thickened. Whisk in eggs and vanilla until fully emulsified.

3. Add dry ingredients. Sprinkle flour, salt, and baking soda over the wet mixture. Fold gently until just combined, stop as soon as no dry streaks remain.

   Fold in chocolate and nuts (if using).

4. Chill. Cover and chill the dough 45–60 minutes. (This step is essential for thickness and flavor).

5. Bake. Preheat oven to 350°F. Scoop 3-tablespoon portions and place 2–3 inches apart on a parchment-lined baking sheet. Bake 11–13 minutes, until edges are set and centers look slightly underbaked. Let cookies cool on the pan for 10 minutes before transferring to a rack.

One Pan 7 Layer Bars

Total Time: 1 hr 30 min | Makes: 14–16 bakery-size cookies

Ingredients

• ½ cup (1 stick) butter, melted

• 1 sleeve graham crackers, crushed

• 1 cup butterscotch chips

• 1 cup semisweet chocolate chips

• 1 cup chopped pecans

• 1 can (14 oz) sweetened condensed milk

• 1 cup unsweetened coconut flakes

How to Make It:

1. Prep the pan. Preheat oven to 350°F. Line an 8×8 or 9×9 baking dish with parchment or lightly grease.

2. Make the crust. Pour the melted butter into the pan. Sprinkle the crushed graham crackers evenly over the butter and gently press down to form a crust.

3. Layer the fillings. Evenly layer the butterscotch chips, chocolate chips, and chopped pecans over the crust.

4. Add the condensed milk + coconut. Slowly pour the sweetened condensed milk evenly over the entire pan. Sprinkle the coconut flakes over the top.

5. Bake uncovered for 45–55 minutes, until the top is golden and the edges are set.

6. Let cool completely before slicing for clean bars.

No-Bake Haystacks

Total Time: 20 minutes | Makes: 24 - 30 haystacks

Ingredients

• 10 oz can La Choy chow mein noodles

• 1 bag (11 oz) butterscotch chips

• 1 bag (12 oz) semisweet chocolate chips

How to Make It:

1. Melt the chips. In a microwave-safe bowl, combine the butterscotch chips and semisweet chocolate chips. Microwave in 30-second intervals, stirring between each, until fully melted and smooth.

2. Mix in the noodles. Add the chow mein noodles to the melted chocolate mixture. Gently fold until all the noodles are evenly coated.

3. Form the haystacks. Using a spoon, scoop small mounds onto a parchment-lined baking sheet, stacking them loosely so they look like little haystacks.

4. Set. Let the haystacks set at room temperature or refrigerate for 20–30 minutes until firm.

5. Serve or store. Once set, enjoy immediately or store in an airtight container.

Snowballs (aka Italian Wedding Cookies)

Total Time: 50 minutes | Makes: 24 cookies

Ingredients

• 1 cup unsalted butter, softened

• ½ cup confectioners’ sugar

• 1 tbs vanilla bean paste

• 2 cups all-purpose flour

• 1 cup very finely chopped pecans

• ¼ teaspoon salt

• ⅓ cup confectioners’ sugar, plus more as needed for rolling

How to Make It:

1. Cream the butter and sugar. In a large bowl, beat the softened butter and confectioners’ sugar together until light and fluffy, about 2–3 minutes.

2. Add the vanilla. Mix in the vanilla extract until fully incorporated.

3. Incorporate dry ingredients. Add the flour and salt and mix just until combined. Fold in the finely chopped pecans. The dough will be soft but not sticky.

4. Chill. Cover the dough and chill for 20 minutes. This helps the cookies hold their shape while baking.

5. Shape and bake. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Roll the dough into 1-tablespoon-sized balls and place them about 2 inches apart. Bake for 12–14 minutes, until the bottoms are just lightly golden (the tops should stay pale).

6. Coat in sugar. Let the cookies cool on the baking sheet for 5 minutes, then gently roll them in confectioners’ sugar while still warm. Once fully cooled, roll them again for a thick, snowy finish.

Leave a comment

Trust me, you’re going to love it!

xx Amanda

Happy SOUP Season!!

I’ve always loved a butternut squash soup. Partly because it’s easy, but mostly because it’s the fastest way I know to sneak in a ton of veggies.

But the real reason? It’s the perfect excuse for an apple grilled cheese.

Don’t knock it till you try it.

Miso Butternut Squash Soup

Total Time: 1 hour 20 minutes | Serving Size: 4 - 6 servings

Ingredients

• 1 3-lb butternut squash, halved + seeds removed

• 1 tbsp butter

• 3 cloves garlic, minced

• 2 ribs celery, chopped

• 1 carrot, chopped

• 1 tsp fresh rosemary, finely chopped

• 3 fresh sage leaves, finely chopped (or ½–1 tsp dried sage)

• 4 cups chicken broth

• 1 tbsp white miso paste

• 1 tsp salt + more to taste

• Pepper to taste

• 1 tsp maple syrup

• A sprinkle of nutmeg

• A sprinkle of cinnamon

How to Make It:

1. Roast The Squash: Preheat oven to 425°F. Drizzle squash with olive oil, salt, pepper. Roast 45–50 minutes until tender. Let cool and scoop out the flesh.

2. Making The Base: In a pot over medium heat, melt 1 tbsp butter. Add garlic, celery, carrot, rosemary, sage. Sauté 7–8 minutes until fragrant and softened. Then, stir in the white miso so it melts into the veggies and coats them.

3. Combine everything: Add roasted squash and 4 cups chicken broth. Simmer for 10 minutes.

4. Blend everything: Use either an immersion blender, or if you’re impatient like me, use a blender! Blend until creamy and smooth.

5. Pour Back Into The Pot: Turn on low heat to keep it warm. Add salt, pepper, nutmeg, cinnamon, and maple syrup to taste. Top with fresh cracked pepper and enjoy!

Apple Grilled Cheese

Cook Time: 5 minutes | Total Time: 7 minutes

Ingredients (1 sandwich)

• 2 slices good sourdough bread

• Butter, softened (for spreading)

• Sharp cheddar cheese, sliced or shredded

• Thinly sliced apple (Honeycrisp or Pink Lady work best)

• Honey, for drizzling

• Flaky salt, to finish

How to Make It:

1. Assemble the sandwich: Butter both sides of the sourdough. Stack sharp cheddar, thinly sliced apples, and a light drizzle of honey. Close the sandwich.

2. Cook: Heat a skillet over medium-low heat. Add the sandwich and cook 3–4 minutes until the bottom is golden. Flip and cook the other side.

3. How to make it ooey-gooey (the steam): When the sandwich is almost cooked through, add 1 tablespoon of water to the empty side of the pan (not near the sandwich!!). Cover immediately to create steam. This helps the apples soften and the cheese fully melt without burning the bread.

4. Uncover + crisp: After 30–60 seconds, remove the lid and let any remaining moisture cook off. Continue cooking until the second side is golden and crispy.

5. Serve: Remove from heat, slice, and finish with a pinch of flaky salt if you want.

Leave a comment

Trust me, you’re going to love it!

xx Amanda

Happy PSL Season Friends!! Maybe I’m a bit late to the party, but hey! Better late than never.

Today I wanted to share THREE of my favorite Pumpkin Spice recipes!

1. Homemade PSL Syrup: Because Lord only KNOWS what’s in that Starbucks version…

2. Pumpkin Spice Chia Pudding: Because who doesn’t want pie for breakfast?

3. Brown Butter, Choco Chip, Pumpkin Spice Muffin Tops: Yes, I know the name is too long.

So here’s the story behind these “Muffin Tops.” Last week, I had set out to make the perfect pumpkin cookie (complete with brown butter ofc), but in my recipe testing, I accidentally created these.

Are they cookies? Absolutely not.

They’re more cake-y in texture which led to a rebrand… muffin tops lol.

And to be honest? I’m not mad about them.

Homemade PSL Syrup

Total Time: 15 minutes | Serving Size: 12 oz

Ingredients

• ½ cup pumpkin purée

• 2 tbsp pumpkin pie spice

• ¼ cup maple syrup

• ¾ cup water

• 1 tsp vanilla extract

• Pinch of sea salt

How to Make It:

1. In a small saucepan, whisk together pumpkin, water, maple syrup, coconut sugar, and spices until smooth.

2. Bring to a gentle simmer over medium heat. Cook for 5–6 minutes, stirring often, until slightly thickened.

3. Remove from heat, stir in vanilla and salt.

4. Let it cool completely before transferring to a jar. It’ll thicken a bit more as it cools.

Add 1–2 tablespoons to your espresso and steamed milk for the dreamiest pumpkin spice latte!

Pumpkin Pie Chia Pudding

Cook Time: 5 minutes | Total Time: 2 hours | Serving Size: 2 bowls

You’ll Need:

Chia Pudding Base:

• ¾ cup unsweetened almond milk (or coconut milk)

• ¼ cup coconut yogurt (tastes a lot better than Greek in this recipe)

• ⅓ cup pumpkin purée (not pumpkin pie filling)

• 2 tbsp pure maple syrup (to taste)

• 3 tbsp chia seeds

• 1 tsp vanilla extract

• 1 tsp pumpkin pie spice

• Pinch sea salt

Pumpkin Spice Oat Crumble:

• ½ cup rolled oats

• 2 tbsp almond flour (or oat flour)

• 2 tbsp chopped pecans or walnuts (optional)

• 1 tbsp coconut sugar or maple sugar

• 1 tbsp coconut oil or butter, melted

• 1 tbsp pumpkin purée

• 1 tsp pumpkin pie spice

• ½ tsp cinnamon

• Pinch sea salt

How to Make It:

1. Make the chia pudding base: In a blender, whisk together the almond milk, coconut yogurt, pumpkin purée, maple syrup, vanilla, pumpkin pie spice, and salt until smooth and creamy.

2. Add chia seeds: Stir in the chia seeds, making sure they’re evenly distributed. Let the mixture sit for 10–15 minutes, then stir again to prevent clumping.

3. Chill: Cover and refrigerate for at least 3 hours or overnight until thick and pudding-like.

4. Meanwhile, make the crumble: Preheat your oven to 350°F and line a small baking sheet with parchment. In a bowl, mix together the oats, almond flour, chopped nuts (if using), coconut sugar, pumpkin pie spice, cinnamon, and salt.
   Add the melted coconut oil and pumpkin purée, stirring until the mixture clumps slightly.

5. Spread onto the baking sheet: and bake 12–15 minutes, stirring halfway, until golden. Let cool completely to crisp up.

6. Assemble: Spoon the pumpkin chia pudding into jars or bowls. Top generously with the oat crumble. Optional: add a dollop of coconut yogurt, drizzle of maple syrup, or extra cinnamon.

Cinnamon Swirl Pumpkin Spice Muffin Tops

Cook Time: 12–15 minutes | Total Time: 45–55 minutes | Serving Size: 12 muffin tops

Ingredients

Brown Butter Base

• ½ cup unsalted butter (1 stick)

• ⅓ cup pumpkin purée (not pumpkin pie filling)

• ½ cup coconut sugar (or brown sugar for a classic cookie vibe)

• 1 tbsp maple syrup

• 1 egg

• 1 tsp vanilla extract

Dry Ingredients

• 1 ¾ cups all-purpose flour (or gluten-free 1:1 if needed)

• ½ tsp baking soda

• ½ tsp baking powder

• ½ tsp sea salt

• 1 ½ tsp pumpkin pie spice

• ½ tsp cinnamon

Mix Ins:

• ¾ cup dark chocolate chips or chunks

Pumpkin Cinnamon Swirl

• 2 tbsp brown butter (reserved from above)

• 2 tbsp coconut sugar

• 1 tbsp pumpkin purée

• 1 tsp cinnamon

• ½ tsp pumpkin pie spice

How to Make It:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. Brown the butter: In a small saucepan, melt the butter over medium heat. Stir continuously until it foams, turns golden with brown specks, and smells nutty (about 5–7 minutes). Pour into a heat-safe bowl, scraping in all the brown bits. Let cool for 10 minutes, then reserve 2 tbsp for the swirl.

3. Whisk wet ingredients: To the remaining brown butter, whisk in pumpkin purée, coconut sugar, maple syrup, vanilla, and egg until glossy and smooth.

4. Mix dry ingredients: In a separate bowl, combine flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon. Add the dry ingredients to the wet and mix until just combined. Fold in the chocolate chips.

5. Make the pumpkin cinnamon swirl: In a small bowl, combine the reserved brown butter, coconut sugar, pumpkin purée, cinnamon, pumpkin pie spice, and maple syrup. Stir until smooth and syrupy. If it feels too thick, warm it for 5 seconds in the microwave.

6. Chill the dough: Refrigerate for 20–30 minutes to help the muffins hold their shape and deepen the flavor.

7. Bake: Scoop ~2 tbsp dough balls, flatten slightly, and bake for 8 minutes. They should only cook about halfway.

8. Remove the Muffin Tops and drop spoonfuls of the swirl mixture onto your muffin dough.

9. Continue Baking for another 5-7 minutes until edges are golden and centers look just underbaked.

10. Cool + finish: Let muffins rest on the tray for 10 minutes before transferring.
    Top with flaky sea salt if you’re feeling fancy.

Leave a comment

Trust me, you’re going to love it!

xx Amanda

The “Fall” Of Your Cycle

This week, we’re deep in the luteal phase, aka the “fall” of your cycle. Think cozy sweaters, slower mornings, and foods that feel like a hug. As progesterone rises, your metabolism naturally speeds up and your body needs a little more nourishment, grounding, and magnesium-rich goodness to keep PMS at bay.

So we’re leaning into warming, blood-sugar-steadying recipes that comfort and support your hormones:

1. PMS Prevention Potion (Luteal Phase Tea): a soothing herbal blend with raspberry leaf, chamomile, and dandelion root to calm cramps, ease bloating, and support gentle detox.

2. Sweet Potato Protein Pancakes: cozy, spiced, and packed with fiber + protein to balance hormones and reduce cravings.

3. White Bean Chicken Chili: hearty and grounding with magnesium-rich beans, lean protein, and anti-inflammatory spices.

PMS Prevention Potion… aka Luteal Phase Tea

Total Time: 15 minutes | Serving Size: 4

You’ll Need:

• 4 tsp raspberry leaf (supports women’s cycles and overall reproductive health)

• 4 tsp chamomile flower (calms the body and soothes digestion)

• 2 tsp ginger root (eases cramps and boosts circulation)

• 2 tsp dandelion root (supports gentle detox and reduces bloating)

• 1 tsp cinnamon (balances blood sugar and adds warmth)

• 1 tbsp cacao nibs (rich in magnesium for mood and muscle tension)

• 2 strips orange peel (vitamin C)

• 4 cups filtered water

How to Make It:

1. Add all ingredients to a small pot.

2. Bring to a gentle simmer, cover, and let it steep for 15–20 minutes.

3. Strain into a large jar or glass container.

4. Let it cool, then refrigerate for up to 4 days.

When you’re ready to drink, you can:

• Pour it over ice and add a drizzle of honey for a refreshing version

• Reheat it gently on the stove and add milk or a dash of cinnamon for a cozy, latte-style version

Gluten Free Sweet Potato Pancakes

Cook Time: 10 minutes | Total Time: 20 hours | Serving Size: 8 mini pancakes

You’ll Need:

• 1 cup mashed sweet potato (about 1 medium cooked sweet potato)

• ½ cup Greek yogurt

• 2 eggs (or flax eggs if avoiding)

• ¼ cup oat flour (or almond flour for grain-free)

• ½ tsp baking powder

• 1½ tsp cinnamon

• 1 tsp vanilla extract

• Pinch of salt

• 1–2 tsp maple syrup or honey (optional, for sweetness)

• Coconut oil or ghee for cooking

How to Make It:

1. In a bowl, combine mashed sweet potato, Greek yogurt, eggs, vanilla, and maple syrup until smooth.

2. Stir in oat flour, baking powder, cinnamon, pumpkin pie spice, and salt. Batter should be thick but pourable. Add a splash of milk if too thick.

3. Heat a little coconut oil or ghee in a pan over medium heat. Drop ¼ cup portions of batter and cook 2–3 minutes per side until golden and set.

4. Stack them high with a dollop of Greek yogurt, drizzle of maple syrup, and sprinkle of cinnamon or crushed nuts.

White Bean Chicken Chili

Cook Time: 20 minutes | Total Time: 45 minutes | Serving Size: 4

You’ll Need:

• 1 Tbsp olive oil or avocado oil

• 3 cloves garlic, minced

• 1 jalapeño, seeded and diced (optional for spice)

• 1 tsp cumin

• ½ tsp smoked paprika

• ½ tsp dried oregano

• 1 tsp salt (to taste)

• ½ tsp black pepper

• 2 (15-oz) cans white beans (cannellini or great northern), drained and rinsed

• 3 cups low-sodium chicken broth

• 1 (4-oz) can diced green chiles

• 2 cups shredded cooked chicken (rotisserie works great, or poach 2 chicken breasts)

• ½ cup plain Greek yogurt (or dairy-free yogurt for creaminess)

• Juice of 1 lime

• Fresh cilantro, chopped (for garnish)

How to Make It:

1. In a large pot, heat the oil over medium heat. Add onion, garlic, and jalapeño; sauté until softened, about 3–4 minutes.

2. Stir in cumin, chili powder, paprika, oregano, salt, and pepper; cook until fragrant, 1 minute.

3. Add beans, broth, and green chiles. Bring to a simmer.

4. Using a potato masher, mash some of the beans in the pot (this thickens the chili naturally).

5. Stir in shredded chicken and simmer for 15 minutes.

6. Remove from heat. Stir in Greek yogurt and lime juice. Adjust seasoning as needed.

7. Serve! Ladle into bowls and top with cilantro, avocado slices, or a sprinkle of shredded cheese if you like.

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Trust me, you’re going to love it!

xx Amanda

You’ll Need

• 1 lb sushi-grade tuna (previously frozen to kill parasites)

• 1 tbsp sriracha

• 1 tbsp soy sauce or coconut aminos

• 1 tbsp mayo (Kewpie if you want it classic)

• 1 tsp sesame oil

• 1 cup cooked short-grain rice (sushi rice works best)

• 1 tsp sugar

• 1 tbsp rice wine vinegar

• Avocado oil (for frying)

How to make it:

1. Season the rice: While the rice is still warm, mix in sugar and rice vinegar. Stir gently so you don’t mash the grains. Press the rice into an ice cube tray or small silicone mold, packing it tightly. Freeze for about 30 minutes, or until firm enough to hold shape.

2. Mix the tuna: In a bowl, combine the tuna, sriracha, soy sauce, mayo, and sesame oil. Taste and adjust.

3. Fry the rice: Heat avocado oil in a nonstick pan over medium heat (the oil should generously coat the bottom). Pop out the rice cubes and fry for about 6–8 minutes per side, until golden and crispy.

4. Assemble: Top each crispy rice bite with a spoonful of spicy tuna. Add sliced avocado, green onions, jalapeños, sesame seeds, or a drizzle of chili oil for extra flavor.

5. Enjoy immediately because crispy rice waits for no one.

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Trust me, you’re going to love it!

xx Amanda

• Green Goddess Dressing

• Turmeric Shots

• Kimchi Fried Rice

It is unfortunately no longer summer… but my body seems to think it still is.

While I’m not much of a “dieter,” my food choices lately have been… abysmal. I usually try to eat pretty healthy, but between moving and picking up a few new social clients (yay!!), I’ve completely lost all sense of self-control.

You know when you get back from vacation and you’re like… woah. I cannot wait to eat a vegetable.

That’s me right now.

So here are a few healthy options to help ease out of vacation mode… and boost your immune system if you’re feeling a little run-down… like me!

Green Goddess Dressing

You’ll Need:

• 1 clove garlic

• Juice of 1 lemon

• 2 tbsp olive oil

• 1 tbsp apple cider vinegar

• 1 cup parsley (loosely packed)

• ½ cup basil leaves (loosely packed)

• ½ cup plain Greek yogurt (dairy or coconut-based alt if DF)

• ½ ripe avocado

• 2–4 tbsp water (if needed, to thin)

• Salt + pepper to taste

How to Make It:

1. Blend everything together until smooth, taste and adjust. Chill before serving.

Turmeric Immunity Shots

You’ll Need:

• 12 oz fresh turmeric root (about 1½ cups chopped)

• 12 oz fresh ginger root (about 1½ cups chopped)

• 2 lemons, peeled

• ¼–½ tsp black pepper (boosts absorption)

• Optional: ½ cup orange or pineapple juice (for sweetness)

Directions:

1. Wash and roughly chop the turmeric, ginger, and lemons (remove lemon peels if your juicer can’t handle them).

2. Run everything through your juicer. Start with the softer fruits (lemons) and finish with turmeric and ginger.

3. Stir in the black pepper (and honey if using) once the juice is done.

4. Pour the mixture into ice cube trays and freeze.

5. When you need a boost, drop a cube into hot water or tea to create an instant immunity tonic.

Kimchi Steak Fried Rice

You’ll Need:

• 1lb skirt steak

• 3 bowls steamed rice

• 1 cup chopped kimchi

• ¼ cup kimchi juice (spicy red juice from a jar of kimchi)

• ¼ cup water

• 2 tablespoons gochujang

• 3 teaspoons toasted sesame oil

• 1 teaspoon algae oil (or any neutral oil like olive / avo)

• 1 fried egg

• Furikake for garnish

Directions:

1. Cook the steak: Heat 1 tsp olive oil in a pan over medium-high heat. Season the steak lightly with salt and sear 2–3 minutes per side until browned and medium-rare (or to your liking). Let rest for a few minutes, then slice thinly against the grain.

2. Sauté the kimchi: In the same pan, add a drizzle of sesame oil. Toss in the chopped kimchi and sauté for 2–3 minutes until fragrant and slightly caramelized.

3. Make the sauce: In a small bowl, mix together the gochujang, kimchi juice, and water. Pour it into the pan with the kimchi and stir to coat.

4. Add the rice: Break up the rice and add it to the pan. Stir-fry everything together for 4–5 minutes until the rice is evenly coated and sizzling. Drizzle in the remaining sesame oil for flavor and shine.

5. Add the steak: Toss in the sliced steak and mix everything together until warmed through.

6. Top it off: Serve each bowl with a fried egg on top. Garnish with sesame seeds and green onions if you have them.

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Trust me, you’re going to love it!

xx Amanda

Happy Sunday!! This Week, We’re Dishing Up…

• Apple Cider

• Healthy Apple Cider Muffins (From The Cider Discard)

• Apple Cider Collagen Gummies

Oh Substack, I’ve missed you!!! It feels so good to be back. A lot’s happened since my last post, so let’s kick things off with a little life update:

First thing’s first… I moved! I’m currently writing to you from my new apartment in sunny San Diego!! Life is still mostly in boxes, but my new apartment itself is perfect… great location and, best of all *drumroll please*… an ocean view!! I haven’t had a second to decorate yet, but I’ll be sure to share an apartment tour once it feels a little more like home.

Life’s moving at lightning speed right now. I thought this move south would mean a slower, calmer pace… but holy sh*t did I jinx myself.

Through it all, the one thing I’ve missed the most is sitting down to cook, write, and share here. This blog has become my happy place since leaving my job last year. And even though it had to take a backseat during the chaos of moving, I’m so happy to be back! It’s safe to say that even though I’m spending my Sunday in doors, writing and editing… there’s truly no place I’d rather be.

So cheers to hopefully finding my rhythm here soon. I can’t wait to bring you all many more life updates, new recipes, and healthy hacks!

But in the meantime, let’s pretend it feels like fall outside and make some Apple Cider!

We’re Making Apple Cider!!

You’ll Need:

• 8–10 medium organic apples (a mix of sweet + tart, like Honeycrisp + Granny Smith)

• 1 orange

• 3–4 cinnamon sticks

• 1 tbsp whole cloves (or 1 tsp ground)

• 1 tsp ground allspice

• 1–2 inches fresh ginger

• 10 cups filtered water

How to Make It:

1. Chop apples and orange into quarters (no need to peel).

2. Add fruit, spices, and water to a large pot.

3. Bring to a boil, then reduce to a simmer. Cover and let it cook for 2 hours, stirring occasionally.

4. After 2 hours, use a immersion blender or a potato masher to mash the fruit and release more flavor.

5. Simmer uncovered for another 30–45 minutes.

6. Strain the liquid through a fine mesh sieve or cheesecloth, pressing to get all the juice.

7. Taste! If you want sweeter, stir in honey or maple while warm (but not boiling).

Next Up: Apple Cider Discard Muffins

You’ll Need:

• 1 ½ cups flour (all-purpose, or swap ½ for whole wheat/almond flour)

• 1 tsp baking powder

• 1 tsp baking soda

• 1 tsp cinnamon

• ½ tsp nutmeg

• ½ tsp salt

• 1 cup apple pomace (squeezed a bit so it’s not dripping wet)

• 1 large ripe banana, mashed (about ½ cup)

• ½ cup apple cider

• ¼ cup melted butter or coconut oil

• ¼ cup maple syrup or honey

• ¼ cup coconut sugar or brown sugar (I usually omit this to cut sugar, but if you want it sweeter, I’d add it in)

• 2 eggs (or 2 flax eggs)

• 1 tsp vanilla extract

Directions:

1. Preheat oven to 350°F. Line or grease a 12-cup muffin tin.

2. In a large bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

3. In another bowl, mash banana until smooth. Whisk in apple cider, melted butter/oil, maple syrup, sugar, eggs, and vanilla until combined.

4. Stir in apple pomace.

5. Fold wet ingredients into dry, mixing gently until just combined (don’t overmix). If using add-ins, fold them in now.

6. Divide batter into muffin cups (about ¾ full).

7. Bake 18–22 minutes, or until a toothpick inserted in the center comes out clean.

8. Let cool slightly before removing from tin.

I love to freeze these & heat them up whenever I need a quick snack on the go!

And FINALLY: Apple Cider Collagen Gummies

You’ll Need:

• 1 cup apple cider (unfiltered for best flavor)

• 2 tbsp fresh lemon juice

• 3 tbsp honey or maple syrup (to taste)

• 3 tbsp grass-fed gelatin (not collagen peptides)

• ½ tsp ground cinnamon

• Pinch of ground cloves or ginger (optional)

Directions:

1. Pour the apple cider and lemon juice into a small saucepan.

2. Sprinkle the gelatin evenly over the top (don’t dump in one clump). Let it sit 5 minutes to bloom. It’ll look wrinkly or spongy.

3. Place the pan on low heat, stirring constantly until the gelatin dissolves fully (2–3 min). Do not let it boil.

4. Stir in the honey/maple syrup, cinnamon, and any extra spices. Taste and adjust sweetness.

5. Pour into silicone molds or a greased dish.

6. Refrigerate for 2–3 hours, or until firm.

7. Pop out of molds or cut into squares. Store in the fridge up to a week.

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Trust me, you’re going to love it!

xx Amanda

A Super Easy High-Protein Dinner!

Hi guys! A few weeks ago a posted a little video with the recipe to my favorite: Poor Girl Spicy Tuna Spring Rolls:

… and you guys absolutely loved it, so we’re back with yet another reason you should own an air fryer:

Crispy Spicy Salmon Spring Roll… Pocket Things?

Look, an Emily Mariko salmon bowl is still one of my go-to leftover dinners… but if you’re anything like me (and have completely overdone it), here’s a fun way to switch it up.

These salmon spring roll pockets are crispy, spicy, and take about 15 minutes start to finish. Can’t wait to hear what you think!!

Also, if you love this recipe, check out some of my others:

Poor Girl Sushi, Poor Girl Spicy Tuna Crispy Rice, & Poor Girl Sushi Tacos

Crispy Salmon Spring Roll Pockets

Cook Time: 10 minutes | Total Time: 15 minutes | Serving Size: 1 (makes 4 rolls)

• 1 cooked salmon filet (about 4–5 oz)

• ⅓ cup cooked white or jasmine rice

• 1 tbsp mayo

• 1–2 tsp sriracha (adjust to spice preference)

• 1 tbsp soy sauce or coconut aminos

• 1 tsp sesame oil

• 1 clove garlic, minced

• 1 tsp freshly grated ginger

• 4 rice paper wrappers

• Avocado oil spray (optional, for crisping)

Instructions:

1. Make the filling: In a bowl, flake the cooked salmon with a fork. Add rice, mayo, sriracha, soy sauce, sesame oil, garlic, and ginger. Mix until fully combined and slightly creamy.

2. Assemble rolls: Soak one rice paper in room temp water for ~10 seconds until soft. Lay flat on a clean surface. Spoon 2–3 tablespoons of the salmon mixture into the center. Fold like a square envelope: bottom up, top down, then sides in.

3. Air fry: Lightly spray with oil (optional) for extra crisp. Air fry at 400°F for 7–8 minutes per side, or until golden and crispy.

4. Serve hot with extra sriracha, spicy mayo, or soy sauce for dipping!

Leave a comment

Trust me, you’re going to love it!

xx Amanda

This Week We’re Dishing Up…

• Peach Cobbler Chia Pudding

• Stone Fruit Ricotta Tartine

• Peach Crisp Cookies

🍑 SZN:

Okay, clearly I have not been to the gym in a HOT minute because when I went to go weigh the perfect peaches I had so carefully selected from the farmers market… my grand total was $30.

At that point I had committed to the peaches.

Some people throw money away on labubus… I guess I throw my money at fruit?

So without further adooo… here’s what to do if you also are drowning in peak-season peaches this gorgeous summer szn!

Peach Cobbler Chia Pudding

Cook Time: 5 minutes | Total Time: 2+ hours | Serving Size: 2

Ingredients:

Chia Seed Base

• 4 tbsp chia seeds

• ½ cup almond or cashew milk

• ½ cup vanilla coconut yogurt

• 1–2 tsp maple syrup or honey

Peach Compote

• 1 cup fresh peaches (chopped)

• 1 tbsp honey or maple syrup

• Splash of lemon juice

• Pinch of cinnamon

• 1 tsp chia seeds

Crispy Crumble Topping

• ¼ cup rolled oats

• 1 tbsp chopped pecans or walnuts

• 1 tbsp maple syrup or coconut sugar

• 1 tbsp softened butter

• Pinch of cinnamon + salt

Instructions:

Assembly

1. Make the Chia Pudding Base: In a bowl, stir together chia seeds, almond or cashew milk, yogurt, and maple syrup or honey. Let sit for at least 2 hours or overnight until thick and pudding-like.

2. Make the Peach Compote: Add chopped peaches, honey, lemon juice, and cinnamon to a saucepan over medium heat. Cook until syrupy and bubbling, about 6–8 minutes. Mash slightly, then stir in chia seeds and let cool to thicken.

3. Make the Crumble Topping: In a dry skillet over medium heat, toast the oats, chopped nuts, sweetener, softened butter, cinnamon, and salt. Stir frequently and cook for 5–7 minutes until golden and fragrant. Alternatively, bake on a lined sheet at 350°F for 10 minutes, stirring halfway.

4. Assembly: In a small glass or jar, layer:

• A scoop of chia pudding base

• A spoonful of peach compote

• A generous sprinkle of crumble topping

• Optional: a swirl of coconut yogurt on top

Stone Fruit Ricotta Tartine

Cook Time: 10 minutes | Total Time: 15 minutes | Serving Size: 2

Ingredients:

• 2 thick slices fresh sourdough

• 1/2 cup ricotta cheese

• 1 ripe peach, sliced thin

• 2-3 apricots, sliced thin

• 1–2 tbsp honey

• 2 tbsp chopped walnuts

• Pinch of flaky sea salt

• 1 tbsp butter

• Dash of cinnamon

Instructions:

1. Cook the fruit: Add butter to a cast iron pan over medium heat. Once hot, add sliced peaches and apricots with a sprinkle of cinnamon. Sear until soft and caramelized (about 2–3 minutes per side).

2. Toast the sourdough: Use the same pan (hello, flavor). Toast until golden and crispy.

3. Spread the ricotta: Slather it generously on warm toast.

4. Layer the fruit: Pile caramelized fruit on top.

5. Finish it off: Drizzle with honey, sprinkle with walnuts, and add a pinch of flaky salt.

**PSA: This tastes just as amazing with fresh fruit, so if you’re in a pinch, you can totally skip that step.

Peach Crisp Cookie

Cook Time: 11–13 minutes | Total Time: ~25 minutes | Serving Size: ~12 cookies

Ingredients:

• 1½ cups rolled oats

• 1 cup all-purpose flour

• ½ tsp baking soda

• ½ tsp cinnamon

• ¼ tsp sea salt

• ½ cup coconut sugar

• 1 tbsp maple syrup

• ½ cup melted butter (or coconut oil, but butter crisps better)

• 1 large egg

• 1 tsp vanilla extract

• ½ cup dark chocolate chips

Homemade Peach Jam:

• 1 cup chopped fresh peaches

• 1–2 tbsp honey (to taste)

• Dash of cinnamon

Instructions:

1. Preheat oven to 365°F and line a baking sheet with parchment.

2. To make peach jam, add chopped peaches, honey, and cinnamon to a small saucepan over medium heat.

3. Let it simmer for 10–15 minutes, stirring occasionally and mashing the fruit as it softens. Once thick and jammy, remove from heat and let cool before using.

4. In a large bowl: mix oats, flour, baking soda, cinnamon, and salt.

5. In another bowl: whisk melted butter, coconut sugar, and maple syrup. Stir in egg and vanilla.

6. Combine wet and dry ingredients. Fold in chocolate chips.

7. Scoop into tight 2-tbsp balls. Flatten slightly. Press a shallow thumbprint in the center and add ½ tsp peach jam. Pinch a bit of dough around the edges.

8. Bake for 11–13 minutes, until edges are golden.

9. Let cool on the pan 5 minutes before transferring. They’ll crisp as they cool.

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Can’t wait to hear what you think!!

xx Amanda