Let’s chat about food! We’ve been enjoying some delicious meals these past couple months and also a lot of the same meals. I tend to make David’s chili, mom’s spaghetti, and crispy chicken thighs on repeat because everyone enjoys them and I could make them all blindfolded.

I also believe I could eat a rice based bowl every night for dinner and never tire of it. I heard someone the other day say the “bowl” is the millennial version of the casserole and they’re not wrong. Bowls are the best; all those flavors in every bite. Yes, please! This set of six dinner bowls are my favorite because for me they are the perfect size to hold a hearty rice bowl or salad without being too big. Opt for the 7.6″.

Kaitlyn grabbed my camera off the counter and snapped this of me the other day and while yes, it’s blurry, I also kind of love the natural light and me in my element wearing the fine garments I often wear around the home. So with that, let’s peek at what I’ve been cooking up for the fam! 

Meals Lately: Spring 2025

• Whole roasted chicken (a half stick of butter, softened, with chopped rosemary, minced garlic, and salt- rubbed all over (under skin, too) and roasted at 425 degrees for 45-60 minute until it reaches 165 degrees, then let it rest for 10), stovetop field peas, sauteed Swiss chard.
• Steak fajitas bowls with steak over cilantro lime rice cooked in bone broth and with added black beans at the end, sauteed onions and peppers, pico, sour cream, microgreens, guacamole, and jalapenos.

• Lemon dill salmon over spinach quinoa, minus the sundried tomatoes and subbing pumpkin seeds in place of the almonds.
• Smoked chicken wings with Annie’s mac and cheese, roasted broccoli, and a buffalo ranch dipping sauce. I mix Primal Kitchen’s ranch dressing with some Noble Made buffalo– so good!

• Sourdough two ways! First as avocado toast with avocado, lemon, salt, pepper, red pepper flakes, and and microgreens.
• Then as French toast, which I stick with a pretty basic method: eggs, half and half, and vanilla extract. Then soak the sourdough and cook on the griddle. Sprinkle with powdered sugar for the full effect.

• Buffalo chicken salads using frozen chicken tenders, baked, over a salad of romaine and mixed greens, carrots, cucumbers, tomatoes, cilantro, buffalo, and ranch.
• Grilled chicken Cobb salads with romaine, bacon, cucumber, tomato, red onion, boiled egg, blue cheese, and microgreens with a champagne vinegar, lemon, honey dressing.

• Frozen meatballs in the slow cooker with marinara on top of spaghetti and jazzed up with red pepper flakes and fresh basil.
• Cod fish taco bowls with cilantro lime rice, baked breaded cod, guacamole, red onion, jalapenos, tortilla chips, cilantro, and fish taco sauce made with mayo, sour cream, sriracha, lime, and garlic powder.

What’s the best meal you’ve made lately?

I’m craving some pesto and more spring salads!