Happy almost spring, friends! We’re getting ready for my sister’s family to visit next week and I can’t wait. April brings spring break, so life will be full of backyard mud play, bike rides, and park hangs. Nothing too dramatic otherwise — just lots of simple, happy moments. Now, onto what we’ve been eating!
My all-time favorite chocolate banana muffins were inhaled in two days. I made mini muffins for the kids too — they were so cute in my mini muffin silicone pan.
Crumbled over Greek yogurt, those muffins are next-level. I stir plain Greek yogurt with cacao, maple syrup, and a splash of vanilla, then top with raspberries, cacao nibs, and a crumble of muffin. Perfect post-Pilates fuel.
Date walnut bars are a forever favorite, and this mint-chocolate twist was outstanding. In a food processor I blend ½ cup walnuts and ½ cup pepitas (or just walnuts) until fine, then add 1 cup pitted medjool dates and process again. Next I add ½ cup chocolate protein powder, ¼ cup cacao powder, a pinch of salt, and ½ teaspoon peppermint extract. Blend, adding a few tablespoons of almond milk as needed so the mix forms a ball. Press into a lined loaf pan, freeze briefly, then slice.
We tried a new 20-minute Thai red curry noodle recipe and Jeff declared it a win — flavor was off the charts.
We’re obsessed with turkey lasagna made with cottage cheese (I often use ground chicken) — it has restaurant-style vibes. Don’t skip the fresh basil on top.
Jeff makes our favorite Greek yogurt waffles every Saturday morning and it’s the best thing to come home to after my 7am Pilates class. The house smells amazing.
I’d forgotten how much I love roasted chickpeas until I air-fried a batch — they came out so crunchy and tasty. After draining, I spray them lightly with olive oil and season generously with kosher salt and garlic powder, then air-fry for 15–20 minutes, tossing halfway, until golden and crisp. They’re perfect for snacking or adding to salads.
I made a big use-up-the-fridge salad so I wouldn’t have to think about lunch the next day: roasted sweet potatoes, pre-cooked beets, chopped deli turkey, roasted chickpeas, shredded iceberg, spinach, and leftover honey mustard dressing, finished with cheese crisps for extra crunch.
On weekends I love making a big pot of soup while the weather still calls for it. A creamy chicken and wild rice soup always hits the spot — I used basmati rice and only cooked it briefly so it wouldn’t get mushy, and I stirred in peas at the end.
I also prep higher-protein coconut chia pudding to keep on hand for yogurt bowls with kiwi and raspberries — it’s an easy, make-ahead option.
For breakfasts lately I’ve been on repeat: hard-boiled eggs made in the Instant Pot every Sunday. I use 1 cup water, place six eggs on the trivet, cook 4 minutes with a 3-minute natural release, then plunge into an ice bath. Simple and reliable.
Whole Foods’ heritage grain sourdough is my go-to for toast. I top it with avocado, lemon juice, salt, Aleppo pepper flakes, and microgreens. I often end up eating it cold in the car while driving the kids to school — mom life, right?
Have you tried my blackberry baked oatmeal? We’ve been loving it. I usually snack on it because I crave savory flavors in the morning.
For Jeff’s birthday dinner I made chicken parmesan with Rao’s sauce, Brami pasta, and steamed broccoli — simple and satisfying.
I’m smitten with a quick Italian chopped salad I made for a recent get-together — everyone asked for the recipe.
For Jeff’s work lunches I pound chicken breasts, marinate them for a couple hours in a garlicky dressing with kosher salt and Dijon, then grill them on the grill plate of our air fryer — this function has been a winter game changer. I roasted baby carrots with EVOO, kosher salt, and a drizzle of maple, and served mashed cauliflower from the freezer on the side.
Jamie’s ginger basil beef skillet was insanely good — the fresh ginger and basil together were a revelation. I swapped bell peppers for zucchini and it was fantastic.
For Jeff’s birthday we went to Kawa Ni and loved everything. The salmon temaki hand roll with shiso and persimmon was my favorite, and the pork dumplings were excellent too.
Stuff I’m Loving Lately
- Hotel Apache is my new favorite Spotify find — upbeat, 80s-pop inspired and so fun.
- TV show we’re into: Lincoln Lawyer.
- Books I’ve enjoyed recently (I borrow audiobooks on Libby): What Kind of Paradise by Janelle Brown — beautifully written and unique; We Are All Guilty Here — a solid thriller.
- Old Navy is running a great 40% off spring sale. I tried items in-store and recommend sizing up for square-toe flip flops.
- An adorable Target blouse-and-shorts set in green that looks higher end and pairs nicely with white pants.
- Wide-leg white pants I picked up on sale — they fit great and are a new go-to.
- Impossible Glow bronze drops are a forever re-purchase for me — add a drop to moisturizer or sunscreen for an instant glow.
- A flattering one-shoulder swimsuit I found on sale that I love.
- A budget-friendly frizz-taming serum wand that tames baby hairs — it’s been a lifesaver since starting minoxidil.
- A no-sugar omega-3 gummy for kids (no fishy aftertaste) that my five-year-old takes daily. There’s research suggesting 500–1000 mg omega-3s can help focus and mood in kids — always check with your pediatrician before adding supplements.
Have the best week!