For this month’s lineup, we’re getting the most of everything that we have. Juicing carrots, ginger & lemon and saving every last bit of that pulp to fold into the most delicious golden morning glory muffins. Batching some basil seed pudding and layering it with leftover strawberry rhubarb compote. My favorite granola has been out of stock so that was my excuse to make it at home, and now I am never going to have to buy it again. & lastly, we’re turning beets into the most delicious creation that will even transition the beet haters.

Nothing goes to waste, nothing is complicated, and everything makes future-you very, very happy. Let’s get into it….

• Carrot Ginger Lemon Juice

• No Waste Morning Glory Breakfast Muffins

• Creamy Basil Seed Pudding

• Crunchy Cacao Buckwheat Granola

• Marinated Beets

Watch me make everything here.

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Carrot-Ginger-Lemon Juice

Ingredients

• 10 very large carrots

• 1/2 cup lemon juice

• 20 ginger slices

• 1/4 filtered water to blend

Recipe

1. Shave and chop carrots, add to blender

2. Add in lemon juice, ginger slices and filtered water and blend until smooth

3. Strain liquid through a mesh strainer and cheese cloth

4. Store in an airtight container and enjoy within 24 hours or freeze!

5. Save the pulp for muffins!

No Waste Morning Glory Breakfast Muffins

Makes about 12 muffins

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I want to give a big shoutout to you all, this past week was just so magical seeing your response to Matcha Kokoro and all the love & support. I am so grateful for you guys, and I am just sooooo excited to see all the gorgeous bevs you make.

With that being said, it’s time for our monthly meal shortcuts. Spring has sprung and so has all the gorgeous produce, so I am highlighting a lot of that in these recipes! & for my friends who have a tougher time during spring and dread the blooms, hopefully this allergy relief tea blend can help!! You can watch me make everything here.

• Pressure Cooker Bone Broth

• Strawberry Top Syrup

• Rhubarb Jam

• Ginger & Rose Skin Gummies

• Allergy Relief Loose Leaf Tea Blend

Now let’s get intoooo it….

Pressure Cooker Bone Broth

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Daylight savings happened early this morning and we lost an hour of sleep but the sun is shining, the birds are chirping, and I’m feeling a taste of SPRING! So that and my matcha are energizing me today. Also so excited for later sunsets this week it’s going to be so nice.

I really am starting to feel my energy coming back post-winter-hibernation-tundra. I hope you are too. We’re in the final stretch. Maybe these meal shortcuts can help you feel even more happy & nourished as they do me :)

On the Menu:

• Tangy Blood Orange Gelatin Gummies

• Cultured Salted Butter

• Buckwheat-Millet & Coconut-Sesame Granola

• Sesame Honey Granola Bars

• Plain Tart Maple Frozen Yogurt

Let’s get intoooo it….

Tangy Blood Orange Gelatin Gummies

Ingredients

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I have been finding my seasonal blues cure in food & bevs lately, and these shortcuts have been savingggg me. Setting aside a little extra time one day to make your future self happy and nourished is always worth it.

On the Menu

• Black Sesame Bars

• Roasted Sweet Potato Flight

• Buckwheat Sandwich Loaf

• Pickled Winter Radishes

• Miso Date Caramel

Let’s get into it….

Black Sesame Bars

*If you don’t have black sesame, you can sub for regular tahini & white sesame seeds

Ingredients

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I felt a little overwhelmed starting the new year because I wasn’t at home, I was traveling and with the holidays I had been out of my routine for a couple of weeks, but I let go of that need to control and allowed myself to just enjoy and recharge and that actually led to so much more joy and productivity and CREATIVITY in the long-run. This is a life lesson that I know deep down but always have to re-learn each time it happens lol.

Now I feel even more inspired and excited being back to normal routine. This weekend I started doing my new year reset—just cleaning things, organizing, ridding of the old to make room for the new. I am also having a lot of fun with the way that I go about reorganizing things. Instead of a rigid and strict way of doing it, I am making it more whimsical. I’ve decided that whimsical is one of my words for 2026, we’re adding more whimsy into our every day mundane tasks.

Ok so some ways I am doing that for example is when I cleaned out my fridge, like I have to do every week because somehow craziness overflows no matter how organized I make it at the time, I added fun dimensions and sections to my fridge, put everything in cute mismatched jars I’ve saved and collected as the jar hoarder that I am, used fun labels. I also made a list of inventory of the stuff I do have in my fridge because sometimes things get lost and this reminds me to make use of things I have and also get more creative in the kitchen! Using each organization as an opportunity to add creativity, art and character to my space has made it so much more fun.

& then of course the first thing I filled my fridge with is these meal shortcuts. There are a lot of new people here (hi! so excited you are here), so a brief little introduction to meal shortcuts for ya:

Something I’ve been shifting my perspective on over the last couple of years is letting go of rigidity and allowing more flow in my life. When I first was introduced to the health and wellness world with all of my health issues, there was a lot of noise, and I fell down that rabbit hole. In that I lost my connection with my own intuition & fell out of tune with my own voice. Finding that again meant tuning out the noise and really listening to my own body and what works for me. Less rules, more flow. I used to be super super strict with everything I ate, all the rules I followed, etc etc, and that really only led to more stress and fear. Giving that up has been the most freeing (and healthy!) thing in my life.

Ok so how does that relate to meal shortcuts though. For me, flow and listening to my intuition has a lot to do with what I eat and what I am craving. So meal prep doesn’t really work for me (not saying that meal prep isn’t absolutely amazing for some people depending on the situation, we’re all different and meal prep can be so necessary and life changing!). But with that being said I do like having little shortcuts that make my life easier, building blocks that cut out some work for future me to create whatever I want in that moment.

For example, I know I love warm lemon and ginger water in the morning, but in order to have it I have to take out the lemon, cut & squeeze, wash and peel fresh ginger and juice it, and add to my hot water then clean some dishes. OR I can just make these lemon ginger cubes so in the morning I just pop one in with hot water and have it instantly! & look I love the slow intentional process of doing things I think those moments are important to have, but I just don’t always have the time to do that and that’s why these shortcuts are so helpful. So with that being said, I hope you enjoy these shortcuts as much as I do!!!

• Ginger & Lemon Cubes

• Cacao Black Sesame Granola

• Carrot Ribbon Salad

• Carrot Ginger Dressing

• Saffron Chai Spice Mix

• Cold & Flu Busting Immune Supporting Tea

• Soothing Rest & Digest Tea

• Date Chocolate Truffles

Also, I will be announcing last week’s giveaway winners in the subscriber chat later today!

Ok let’s get into it!!!!!!

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Ginger & Lemon Cubes + Shots

Ingredients

• 5 hands ginger

• 2 cups filtered water

• 2 large juicy lemons

Recipe

1. Clean and scrub ginger, and/or shave off skin

2. Chop ginger into smaller pieces and place in blender with water and blend

3. Use a mesh strainer or cheese cloth to separate ginger juice from pulp*

4. Juice lemons and add to ginger juice, option to add 1 tsp mineral salt and mix

5. Save juice for shots and/or freeze in an ice cube tray overnight

6. Once done, pop out of the ice cube mold and store in a freezer safe jar

7. Once ready to use, pop 1-2 in a mug and pour over hot water, enjoy warm ginger lemon water!

*Ways to re-use ginger pulp

Cacao Black Sesame Granola

Ingredients

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Since the weather has gotten colder, all I have been craving is warmth. Wool socks and robes, thick blankets, slippers, soups, stews, tea, hot coffee.

In case you missed it last week, I wrote a deep dive on how I find joy in the cold & dark winter months! All of my rituals that keep me sane:

All the snow days make me want to do is bundle up, read & play board games, cook & bake. My kitchen is my sanctuary during this time. When the sun is hiding, it’s the treats made in my oven that bring me joy. & these recipes are a reflection of that.

We have a mineral rich seasonal elixir, a delicious jam that goes perfectly on sandwiches, nourishing cabbage rolls, & a couple yummy sweet treats. A recipe for every occasion and mood.

• Seasonal Elixir

• Savory Cranberry Jam

• Cabbage Rolls

• Peppermint Date Bark

• Gingersnap Cookies

so let’s get intooo it…..

Seasonal Elixir

This is like nature’s capri sun :) I juiced 1 grapefruit, 1 orange & 1 pomegranate! THIS is the juicer I use.

Savory Cranberry Jam

Ingredients

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In my family, we usually start cooking and prepping from the second we wake up on Thanksgiving. Whatever the time we say we are aiming to eat at, everyone knows that means food will be ready about an hour later (if we’re lucky).

So just like in my every day life, we have the Thanksgiving version of meal shortcuts, little things to prep before the actual day to make life just a little bit easier. Because yes, we all love the joy of cooking, and the goal of the day is love, gratitude and nourishment, but it is inevitable when we overload ourselves with a million dishes and a million tasks (and then add in all the family members and too many cooks in the kitchen), things can get stressful.

The food tastes better when its made with love instead of stress, so hopefully these little shortcuts relieve that so we can truly enjoy the day and have fun. I feel like I can make a million of these shortcuts for Thanksgiving, but to start here are a few favorites!

• Medicinal Spiced Hot Apple Cider

  • No Waste Spiced Apple Sauce

• Apple Cranberry Sauce

• Freezer Mirepoix

• Maple Vanilla Bean Custard Ice Cream

Let’s get intooo itt…..

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Medicinal Spiced Hot Apple Cider

*Makes ~8 Cups*

Ingredients

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It is time for yet another week of meal shortcuts. Little shortcuts of prep that make my life easier.

• Spicy Chai Concentrate

• Sourdough Discard Cardamom Almond & Honey Scones

• Pickled Ginger

• Dark Chocolate Pomegranate Bark

Watch me make everything here

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I have been loving alllll the fall spices lately, like ginger, ceylon, cinnamon, cardamom, star anise and nutmeg are running through my veins at this point. It is in my coffee in my matcha in my evening tea and midday pick me up. So creating a spicy warming and grounding chai concentrate makes my life so much easier so I don’t have to take out individual spice and ingredients each time to make my fav bev. I make the chai concentrate decaf because sometimes I enjoy a decaf chai with steamed milk or I like adding it into an already caffeinated bev like matcha or coffee, so it is very delicious and very versatile.

I am also back on my sourdough grind which means lots of discard that is just too good to go to waste so we are making scones which is one of my favorite easy breakfasts to have (and so good dipped in our spiced bevs above).

Ginger is in season and do I need an excuse to make pickled ginger? It makes everything better. & then lastly, pomegranate. Fruit of life. The beautiful gems and seeds. ALWAYS PEEL YOUR OWN POMS. It is a labor of love and it is so worth it. The ones pre peeled never taste the same. I love it with chocolate and salt and that is what our sweet treat consists of.

Let’s get into ittt….

Spicy Chai Concentrate

Ingredients

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I am finally feeling that refreshing crisp to the air, while golden light is still flowing at all hours of the day. I am loving this month so much, it is truly gorgeous.

As always, utilizing some of my favorite produce this season for today’s meal shortcuts (+ there are a few no waste recipes too!!!!)

• Carrot & Ginger Shots

• Medicinal Carrot Cake Syrup

• No-Waste Carrot Cake Muffins

• Concord Grape Jam

• Pickled Banana Peppers

Let’s get intoooo ittt…..

Carrot & Ginger shots

Ingredients

• 32 ounces carrots

• 2 large hands of ginger

Recipe

1. Clean carrots & ginger, and juice (if you do not have a juicer, blend with a little water and strain through a cheese cloth; the juice will be a bit less strong)

2. Save the pulp for the below two recipes!!

Notes & Storage

• Seal properly and store in the fridge, juice is best within 48 hours (can freeze the remainder!) but can last up to 5 days

Medicinal Carrot Cake Syrup

Ingredients

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It feels so weird not being in my kitchen for almost a whole month now….I really miss cooking, and I feel so left out not being in New York while the seasons are changing! Very excited to see all of the fall farmers market produce.

I have about a week more of travel and then I am headed home. Currently in Provence, where I am getting so much incredible cooking inspiration. The way that the French cook is an art. And on top of that the produce and ingredients they cook with are just such incredible quality. The farmers markets here have been my favorite thing ever, and I am currently hyper-obsessing over the figs. Each one is like a burst of fig jam in my mouth. Second obsession is the mirabelle plums they are soooo good.

But alas, our meal shortcuts are still important! So I prepped recipes before I left to share with you allll, including some of my fav September seasonal ingredients :)

• Peach Preserves

• Chicken Salad

• Beef Broccolini Bowl

• Oatmeal Cookie Protein Bars

Let’s get intooo ittt……

Peach Preserves

Ingredients

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New month = new seasonal produce!!!

I mayyy be bias (September is my bday month) but this is definitely one of my favorite months because we have the last of summer produce combining with the start of autumn, and the combination is just the best.

So enjoy this month’s recipes!

• Bev: Ginger Apple Juice

• Appetizer: Caramelized Fig, Olive & Goat Cheese Crostini

• Entree: Sungold & Squash Pasta

• Dessert: Sweet Corn & Honey Ice Cream

Let’s get intooo itt……

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Ginger Apple Juice

Ingredients

• 10 honeycrisp or evercrisp apples

• 2 hands of ginger

Ginger Apple Juice

• 1 cup apple juice

• 1 oz ginger juice (more or less depending on spice preference)

• sparkling water

• Ice

Recipe

1. Juice apples, set aside in a sealable jar

2. Juice ginger, set aside in a sealable jar

3. To make ginger apple juice, combine 1 oz ginger with 1 cup of apple juice, option to top it off with sparkling water, enjoy!!!

Caramelized Fig, Olive and Goat Cheese Crostini

Ingredients

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Hope you are having an amazing weekend. My favorite weekend, and even travel, activity will always be going to the farmers market. No matter what if I am feeling stuck (in the kitchen and just in general) the farmers market always brings me inspiration. It is an instant serotonin boost.

If you are ever wondering what produce is in peak season in your area, the farmers market will tell you. Lately mine has been filled with corn, watermelon, tomatoes, still seeing some stone fruit and starting to see apples. One of my favorite ways to incorporate seasonal produce outside of creating a whole new dish, is incorporating it into things I already know and love. You will see that reflected in today’s meal shortcuts! 4 recipes to make life a little bit easier and a lot more delicious….

• Pumpkin Seed Buckwheat Granola

• Corn Mayo

• Corn BLTC Wrap (or salad!)

• Double Chocolate Zucchini Bread

Let’s get intooo ittt….

Pumpkin Seed Buckwheat Granola

Ingredients

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I have been back on my sourdough grind which….I forgot how much I love it. Starter is like having a little baby and seeing it grow is so exciting because you are closer to having bread and the whole process is just slow, you cannot speed it up, and that’s the beauty of it, that is how you get the best bread ever. Patience and presence. It is a lesson for my own life. The best things in life sometimes take time, they take patience and the ability to be truly present. You can’t force it. There are no ways to instant gratification. Just one step at a time!

BTW, my sourdough guide is here:

With that being said there still are some shortcuts I love, little ways to make my life easier, so I have more time to bake sourdough and make butter lol…

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• Watermelon Juice

• Sourdough BBB (Buttermilk, Blueberry & Breakfast) Muffins

• Corn & Buckwheat “Tabouli”

• Plum Oat Bars

Always exciting to use leftover sourdough starter + buttermilk from making bread and butter. And each of these meal shortcuts have components of seasonal August ingredients which just make them that much better :)

So without further ado…..Let’s get into it……

Watermelon Juice

Ingredients

• 1/2 large melon

Recipe

1. Remove green skin

2. Chop watermelon into pieces

3. Add pieces into blender and blend until smooth

4. Strain juice through a mesh strainer (optional for smoother juice)

5. Enjoy!!!!

Sourdough Discard BBB (Buttermilk, Blueberry & Breakfast) Muffins

*makes 7 large muffins

Ingredients

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I often get asked where I find inspiration from recipes, and my favorite is usually by going to the farmers market and checking out local seasonal produce. I love having seasonal produce guide my meals and incorporating new things into simple dishes to make them more unique.

I also love getting inspired by flavors from restaurants and cafes that I enjoy!! This week I went to this super cute cafe in my area and on the menu was a salted tahini honeycomb latte (I need to remake the actual latte) but it was so bomb and the flavors were so delicious so I knew I had to incorporate that into one of my shortcuts.

I really wanted to make a granola because smoothies and yogurt bowls have been some of my go-tos this summer and it’s one of my favorite toppings, but I don’t always like heating honey, so that inspired this salted maple tahini granola (which turned out so delicious). I love experimenting with new flavors and things out of my comfort zone, it has really allowed me to learn and grow so much in the kitchen.

The rest of these recipes were inspired by the usual making my life easier, and lots of yummy seasonal produce :) Summer is the best season for produce and I don’t ever want it to endddd. I hope you all enjoy!!!

• Blackberry Matcha Latte

• Salted Maple Tahini Granola

• Corn & Quinoa Salad

• Mustard Vinaigrette

• Tart Cherry & Berry Chocolate Bites

Let’s get intooo ittt…..

Blackberry Matcha Latte

Ingredients

• ~2/3 cup milk of choice (I prefer pasture-raised/grass-fed/low pasteurized non-homogenized A2 whole milk)

• 5 muddled blackberries with 1 tbsp honey or 2 tbsp blackberry jam

• 1 tsp vanilla extract

• ~2 tsp ceremonial matcha powder (I use cosmic cultures — discount ELLA10)

• 1/4 cup filtered water to whisk

• Ice

Recipe

1. Bloom matcha whisk and sift matcha powder through a small mesh strainer

2. Whisk matcha in a zig zag motion until its microfoamy with no clumps (if you don’t have a whisk — just blend matcha in a blender with water)

3. Muddle blackberries in a glass with honey, add in ice

4. Pour milk over ice, and then pour over matcha

Tahini Honeycomb Salted Granola

Ingredients

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I am so excited for all the colorful produce we are getting at the market lately. Grateful for all of the amazing farmers! Enjoy today’s meal shortcuts <3

• Cherry hibiscus refresher

• Ginger juice + ginger ale bev

• Chunky crunchy vanilla bean & maple granola

• Sourdough white-cheddar “cheese-its”

• Frozen yogurt fudge-pops

Cherry Hibiscus Refresher

Ingredients

• 1 cup of brewed & cooled hibiscus tea

• 1 cup coconut water

• 10 cherries

• 1 lime or lemon (or half of each)

• Ice

Recipe

1. Pit cherries, and middle them in the bottom of your glass (you can strain out the pulp and freeze for smoothies or just muddle finely and keep in the bottom of glass!)

2. Juice lime and/or lemon into the glass

3. Add ice and top off with coconut water and cooled hibiscus tea, enjoy!

Ginger Juice + Ginger Ale

Ginger Juice

Ingredients

• 1 cup roughly chopped ginger

• 1 cup filtered water

Recipe

1. Clean + chop ginger

2. Add to blender with filtered water

3. Blend together until smooth

4. Strain out ginger juice through a mesh strainer to separate pulp

5. Set pulp aside to use later (like for ginger tea — ideas here)

6. Freeze or refrigerate ginger juice! Cheers!

Ginger Ale

Ingredients

• 1-2 tbsp fresh ginger juice

• 1/2 lime juice

• 1/2 lemon juice

• 1 cup sparkling water

  • You can also use lemon-lime soda if you prefer

• 1 tbsp maple syrup or raw honey

• Ice

Recipe

1. Add ginger, lime and lemon juice in a cup with maple syrup or honey, stir

2. Add in ice and top everything off with sparkling water, enjoy!

Chunky Crunchy Vanilla Bean & Maple Granola

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I love June so much. The produce….the longer days & later sunsets….the energy. Summer food is brighter, so much variety and abundance, and I am so excited to share tons of recipes with you this month incorporating these gorgeous ingredients!

For now, we’re kicking off the new month with some tried & true meal shortcuts to make your life a ‘lil easier and a lot more delicious.

On the Menu:

• Orange creamsicle tonic

• Fresh squeezed OJ

• Carrot ginger citrus dressing

• Date vanilla cacao nib bars

• Orange creamsicle ice cream

Let’s get intoooo itt…..

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Orange Creamsicle Tonic

Ingredients

• 2 Oranges Juiced (I used Cara Cara & Navel)

• 2/3 cups coconut or whole milk

• 1/4 cup coconut water

• 1 scoop collagen

• 1 scoop protein (I use organised nutrition discount ELLA)

• 1/2 tsp vanilla extract

• 1 tsp raw honey

• pinch of mineral salt

Recipe

1. Juice oranges

2. Blend together the rest of the ingredients until frothy

3. Pour orange juice over ice with creamy milk mixture

4. Enjoy!

Fresh Squeezed OJ

I like using navel oranges the best for orange juice I find them to be the juiciest! I also love adding in some cara cara & blood orange for more variety and flavor. THIS is the citrus juicer I use!

Carrot Ginger Citrus Dressing

Ingredients

• 1 tbsp freshly grated ginger

• 2 large carrots

• 1 tbsp freshly squeeze OJ

• 1 tbsp coconut aminos

• 1.5 tbsp rice vinegar

• 3 tbsp EVOO

• 1 small garlic clove

• 1 tsp lemon juice

• Salt & pepper

Recipe

1. Grate ginger and carrots

2. Add everything to a blender or food processor and pulse until smooth

3. Taste and add what you desire

4. Store in an airtight container in the fridge for up to a week

Date Vanilla Cacao Nib Bars

Ingredients

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There is a trend happening on social media currently where people are taking clips of special simple moments in their lives with the caption, “almost forgot this was the whole point.” I really resonated with this because I think sometimes I get really caught up in a mindset of stress when it comes to all of the things that I “need to do”, instead of really being present and joyous in the moments that are the ones that truly matter.

One of my intentions for this month is to let joy be simple. A walk in the sun, a deep breath, laughter with friends, a long phone call with a loved one, eating lunch in the park. Including more small things in my every day to ground me instead of waiting for big moments like a vacation to feel alive.

I think a lot of our culture lives for the weekends, lives for the PTO, instead of incorporating little things every day to live for, and this is something that I really want to prioritize moving forward. Slowing down. Being present. Grounding myself to focus on enjoying the now instead of placing weight on something in the future to feel joy. Being in the kitchen and cooking yummy meals is one of the things that grounds me more than anything.

I had so much fun with these meal shortcuts this week. They incorporate some of the new seasonal produce popping up this month (yay strawberries!) and they just make life a ‘lil easier, and a lot more delicious. Hope you enjoy :)

On the Menu:

• Frothy Date Milk Matcha

• Strawberry Chia Seed Jam

• Tomato Red Pepper Garlic Sauce

• Ramps Pesto Dip

• Buckwheat-Oats Banana Bread

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Frothy Date Protein Milk Matcha Latte

Ingredients

• ~1 cup milk of choice (I prefer pasture-raised/grass-fed/low pasteurized non-homogenized A2 whole milk)

• 1 scoop collagen powder (I use carnivore aurelius — discount ella39677)

• 1 scoop organised nutrition powder (optional — discount ELLA)

• 1 pitted date

• 1 tsp vanilla extract

• ~2 tsp ceremonial matcha powder (I use cosmic cultures — discount ELLA10)

• 1/4 cup filtered water to whisk

• Ice

Recipe

1. Bloom matcha whisk and sift matcha powder through a small mesh strainer

2. Whisk matcha in a zig zag motion until its microfoamy with no clumps (if you don’t have a whisk — just blend matcha in a blender with water)

3. Blend together milk, collagen, protein powder, date and vanilla in a blender until smooth

4. Pour date milk over ice, and then pour over matcha (you can also make this with espresso & it is delicious!)

Strawberry Chia Seed Jam

Ingredients

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I hope the sun is shining for you wherever you are, and your day is filled with lots of love, laughter, relaxation and good food.

Here are the meal shortcuts of the week that just make life a ‘lil easier.

On the Menu:

• Pickled Beets

• Pink Pickled Eggs (option to make them deviled)

• GF Purple Sweet Potato Bread

• Meatballs

• Carrot Cake Bites

Let’s get intooo ittt…..

Pickled Beets

Ingredients

• 4 medium sized beets

• 1:1 vinegar to hot water

• 1 tbsp salt

• optional: 1 tbsp pink peppercorns, bay leaf, fennel

Recipe

1. Shave skin off of beets and chop into cubes

2. Bring filtered water in steamer to a boil, and steam beets for about ~15 minutes, until soft but not not fully softened, still with a bite

3. Add beets into a jar, add in salt and any other toppings

4. And add in the hot filtered water used in steamer, vinegar, mix and cover and let come to room temperature on the countertop before sealing and storing in the fridge

Storing/Subs/Notes

• Keep stored in an airtight container in the fridge (can last up to a couple of months if stored properly!) Don’t double dip & toss if it smells/looks funky

Pink Pickled Eggs

*To make when pickled beets are running low OR can be made when beets are boiled/steamed

Ingredients

• 5 hard boiled eggs

• 1.5 cups of pickled beet brine + 1/2 cup hot water OR —

  • 1 cup ACV

  • 1 cup beet water*

Make them Deviled:

• 2 tbsp mayo

• 1 tbsp mustard

• 1 dash of paprika

• 1/2 tsp beet vinegar water

• Flakey salt

• Pepper

• Garnish: chives + pink peppercorns

*For beet water: you need at least 1 beet

Recipe

1. Bring water on a stovetop pot to a rolling boil

2. Drop in eggs and cook for 12 minutes, then submerge into an ice bath

3. Use the same boiling water to cook beet(s) and make colored beet water (skip this step if you already have pickled beet brine)

4. Strain out beets and set aside water to cool (skip this step if you already have pickled beet brine)

5. Peel eggs and drop them into a jar — if you have pickled beet brine, pour over eggs and add in hot water. If you do not have pickled beet brine — Measure out ACV and beet water in a jar, and then pour over eggs

6. Seal eggs and let them sit in the fridge for a couple of hours or overnight

7. Once eggs have soaked in the color, remove from liquid and cut down the middle to enjoy

Make them Deviled:

1. Separate yolks from the whites and whisk together mayo, mustard, paprika, leftover beet vinegar water, flakey salt and pepper with the yolks

2. Once a thick creamy mixture has been made, add back into the whites

3. Top with chives and pink peppercorns and more flakey salt, and enjoy

Purple Sweet Potato Bread

Ingredients

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Maybe I am bias and I feel like I probably say this every time….but this may just be my favorite meal shortcuts yet. It’s one of those ones where like all the recipes are so delicious it ended up not being prep for my week at all because I consumed them within a day — but still, so so worth it.

Currently sipping on a carrot cake matcha latte and having a slice of the sour bread with some butter and flakey sea salt — I hope you join me.

On the Menu:

• “Sour” Sandwich Loaf

• Carrot Cake Syrup

• Carrot Cake Banana Bread

• Cheese Crackers

• Chocolate Covered Raspberries

Let’s get intooooo ittt…….

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Kefir “Sour” Sandwich Bread

Ingredients

• 3 cups all-purpose flour

• 1 cup plain kefir (room temp)

• 1 tablespoon sugar

• 1 ½ teaspoons salt

• 2 ¼ teaspoons active dry yeast (1 packet)

• 2 tablespoons olive oil

Recipe

1. In a small bowl, combine the kefir and sugar, then sprinkle in the yeast and let it sit for 5–10 minutes until foamy

2. In a large mixing bowl, combine the flour and salt

3. Add the kefir-yeast mixture and olive oil to the flour and stir until a shaggy dough forms

4. Turn the dough out onto a floured surface and knead for 8–10 minutes until smooth and elastic (add more flour as needed to keep it from sticking)

5. Place the dough in a lightly oiled bowl, cover with a towel or plastic wrap, and let it rise in a warm place for ~1.5 hours or until doubled in size

6. Punch down the dough and shape it into a loaf

7. Place the loaf in a greased 9x5-inch loaf pan

8. Cover loosely and let it rise again for 30–45 minutes

9. Preheat your oven to 375°F during the final rise

10. Bake for 30–35 minutes until the top is golden and loaf sounds hollow when tapped

11. Let cool in the pan for 10 minutes, then remove and cool completely before slicing

12. ENJOY!!!!!

Storing/Subs/Notes

• I like to slice and then store in the freezer to stay longest! But short term you can also wrap in a clean tea towel or beeswax wrap, and place in a bread box or a paper bag for 1-3 days

Carrot-Cake Latte Syrup

Ingredients

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