Here’s what this week’s meal plan has in store for you:

  • simply delicious grilled veggie hummus bowls
  • baked huevos rancheros
  • sweet potato and chickpea tacos for Taco Tuesday
  • an easy summer pasta salad with a no-cook tomato sauce
  • roasted veggie pasta

Happy eating!

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Korean bbq salmon bowls made with white rice, quick pickled cucumbers, a light salad, and a spicy gochujang sauce on the side.
Korean BBQ Salmon Bowls with Quick-Pickled Cucumbers and Gochujang Sauce


We survived the week!

I survived my first 27 hour shift!

All of the patients in the ICU survived overnight while under my care!

Miracles, all around.

And now we get to do it all again next week. Thank goodness these bowls are so easy to make, because we are going to need a lot of them.

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Peaches, olive oil, and lavender become unlikely friends in these peach olive oil cupcakes with lavender mascarpone buttercream. Perfect for summer entertaining when you want to impress your guests with a #TrendingInTheKitchen touch.

[Disclosure: This post was sponsored by Pompeian. As always, my thoughts and opinions are my own. Thank you for supporting the brands that keep me inspired in the kitchen.]
Peach Olive Oil Cupcakes with Lavender Mascarpone Frosting

Real talk here:

I might never get over cupcakes.

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Happy meal plan day! (aka Saturday lol). Here’s what we’ve got on the menu this week:

  • a totally on trend Greek “pasta” salad with KOHLRABI noodles
  • super summery tomato corn orzo with a white wine sauce
  • vegan lasagna rolls
  • soft corn tacos with roasted sweet potatoes, poblanos, and corn
  • and the ULTIMATE grilled portobello burgers

Happy eating!

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Thick slices of ricotta toast are topped with pickled corn and heirloom tomatoes – so perfect for a summer brunch, lunch, or dinner.
Ricotta Toast with Pickled Corn and Heirloom Tomatoes

Summer toast!!!!

I’m so predictable. Like, laughably so. Pretty much EXACTLY a year ago (seriously, to the day) I posted these caramelized apricot and ricotta toasts and wrote a whole post about how I make a ricotta summer toast every year.

And here I am!

Awkward as ever.

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Blueberry lemon crumble bars – a buttery lemon shortbread crust topped with a juicy berry filling and shortbread crumble.

Blueberry Lemon Crumble Bars

Are you a crisp person? A crumble person? A pie person?

I’m an all-of-the-above-but-basically-love-bars-the-most person.

Not bars where you buy alcohol OBVIOUSLY because I have a child who wakes up at 5:30 every day and who has the energy for that.

But the kind of bars that you can double fist straight from the baking pan, NO REGRETS STYLE.

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