These rosemary balsamic steak tips are full of savory flavor with just a touch of sweetness from honey. Marinating the steak helps keep it tender, while cooking the skewers on an indoor grill makes this recipe easy to enjoy any time of year. But if you do decide to grill them outdoors that is perfectly fine.  Serve them with roasted vegetables, a fresh salad, or your favorite whole grain for a simple, satisfying meal.

• 1½ pounds sirloin steak tips, cut into 1½-inch pieces
• 6–8 wooden skewers

Marinade

• 2 tablespoons balsamic vinegar
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• 3 cloves garlic, minced
• 1 tablespoon fresh rosemary, finely chopped
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper

​​

• Place the wooden skewers in water and soak for at least 30 minutes to help prevent burning.
• In a medium bowl, whisk together the balsamic vinegar, olive oil, Dijon mustard, honey, garlic, rosemary, salt, and pepper.
• Add the steak tips to a large zip-top bag or shallow dish. Pour the marinade over the steak and toss until evenly coated. Cover and refrigerate for 1 to 4 hours.
• Preheat your indoor grill according to the manufacturer's instructions.
• Thread the marinated steak onto the soaked wooden skewers, leaving a little space between each piece for even cooking.
• Grill for 8 to 10 minutes, turning every 2 to 3 minutes, until the steak reaches your preferred doneness:
  • Medium-Rare: 130–135°F
  • Medium: 140–145°F
  • Medium-Well: 150–155°F
• Remove from the grill and let the steak rest for 5 minutes before serving.

​

• Fresh rosemary gives the marinade its best flavor, but if needed, substitute 1 teaspoon dried rosemary.
• Don't marinate longer than 8 hours, as the balsamic vinegar can begin to change the texture of the meat.
• For extra flavor, garnish with a few fresh rosemary leaves or a sprinkle of chopped parsley before serving.

These steak tips pair well with:

• Grilled zucchini, bell peppers, or asparagus
• Roasted baby potatoes
• Summer fruit and cucumber salad
• Brown rice or quinoa
• A crisp green salad with balsamic vinaigrette

​Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or enjoy chilled over a salad the next day.

This is a refreshing summer salad with fresh mango and cucumber. But this salad is really adaptable for other fruits of your choice for whatever is in season. (Please see variations below in this recipe) I used pickled red onions, but you can also simply use raw red onion sliced, if you desire. 

• 2 cups diced peaches (or another fruit—see variations below)
• 1 English cucumber, diced
• ¼ cup thinly sliced red onion
• 2 tablespoons chopped fresh cilantro
• Juice of 1 lime
• 1 tablespoon extra virgin olive oil
• Pinch of sea salt
• Fresh cracked black pepper

Mix everything together just before serving.​

​ Peach + Cucumber 

• Sweet
• Juicy
• Refreshing

Great with:

• Cilantro
• Basil
• Mint

​ Pineapple + Cucumber

Bright, tropical, and slightly tangy.
Excellent with:

• Cilantro
• Jalapeño (optional)
• Lime

 Watermelon + Cucumber

• Mint
  
• Lime
  
• Optional feta for a savory twist
  

​ Strawberry + Cucumber

A little unexpected, but delicious.
Try:

• Mint or basil
  
• Baby spinach or arugula
  
• Balsamic-lime vinaigrette
  

If you love the bold, creamy flavors of Bang Bang Shrimp but want a lighter version you can enjoy any day of the week, this recipe is for you.

My Bang Bang Shrimp Salad Bowl keeps all the sweet, spicy goodness you expect, but with a few simple changes.

Instead of the traditional method of deep-frying the shrimp coated with flour, they're simply seasoned and lightly seared in olive oil, and the creamy sauce is made with olive oil mayonnaise.

The shrimp are served over fresh, colorful vegetables including avocado, but feel free to adjust using vegetables to your liking. In this recipe I used a small serving size of 1/2 cup of jasmine rice, but you can swap for another grain of your choice if you desire.

It's a satisfying meal that's packed with flavor while fitting beautifully into a balanced, wholesome lifestyle.

​1. Make the sauce
 
Whisk together:
 
* Mayonnaise
* Sweet chili sauce
* Sriracha
* Honey
* Lime juice
 
Set aside.
 
 2. Cook the shrimp
 
Pat the shrimp dry and season with:
 
* Garlic powder
* Smoked paprika
* Onion powder
* Salt
* Pepper
 
Heat the olive oil in a large skillet over medium-high heat. Cook the shrimp for **2–3 minutes per side**, just until pink and opaque.
3. Coat the shrimp
 
Transfer the cooked shrimp to a bowl and toss with **about half of the bang bang sauce**, reserving the rest for drizzling over the bowls.
 
 4. Assemble the bowls
 
Divide the rice among four bowls. Add:
 
* Bang bang shrimp
* Steamed broccoli
* Cucumber
* Shredded carrots
* Avocado (if using)
 
Drizzle with the remaining sauce and garnish with green onions, sesame seeds, and a squeeze of fresh lime.
 
 Optional upgrades
 
* Add diced mango or pineapple for a sweet contrast.
* Sprinkle on crispy onions for extra crunch.
* Mix a little cilantro into the rice for a fresh flavor.

There's something about a crisp, colorful slaw that just belongs on the summer table. Whether you're celebrating the Fourth of July, hosting a backyard barbecue, or bringing a dish to a neighborhood picnic, this Red Cabbage Slaw with Blue Cheese and Apples is a fresh twist on a classic side.

The combination of crunchy red cabbage, sweet, crisp apples, tangy blue cheese, and a simple homemade dressing creates a delicious balance of flavors and textures in every bite.

It's one of those recipes that looks beautiful on the table, comes together in just minutes, and pairs well with everything from grilled chicken and burgers to salmon or veggie burgers.

I also love that red cabbage adds more than just vibrant color. It's naturally rich in antioxidants, vitamin C, and fiber, making this slaw a nourishing addition to your holiday spread. I used Granny Smith apples for its natural tartness and crunch, while the blue cheese adds just the right amount of creamy, savory flavor.
​
If you're looking for an easy make-ahead side that's festive, refreshing, and packed with fresh ingredients, this recipe is one you'll want to enjoy all summer long. hope this colorful slaw brings a little extra flavor and joy to your celebration!

4 cups of shredded red cabbage
1 large green apple, julienned or thinly sliced
1/2 cup crumbled blue cheese
1/3 cup of chopped toasted nuts of your choice (almonds, pecans or walnuts work)
1 small red onion, thinly sliced
2 tablespoons of chopped fresh parsley (optional for garnish)

1/4 cup of apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon of honey or maple syrup
1/3 cup of extra virgin olive oil
salt and pepper to taste​

Make the vinaigrette:
In a small bowl or jar, whisk together apple cider vinegar, mustard and honey. Slowly drizzle in olive oil while whisking to emulsify.

Prepare the slaw:
In a large mixing bowl, toss together shredded cabbage, apple slices, and red onion.

Dress the Salad:
Pour the dressing over the cabbage mixture.
Toss well to coat. Let sit for at least 15-20 minutes (or refrigerate up to 2 hours) to let the flavors meld.

Finish and serve:
Just before serving, sprinkle crumbled blue cheese and chopped nuts over the top. Garnish with parsley if desired.
Serve chilled or at room temperature.

Looking for a simple way to sweeten foods naturally? Date paste is one of my favorite kitchen staples because it adds natural sweetness along with fiber, something refined sugar doesn't provide.

​While dates still contain natural sugars, they come packaged with fiber and other nutrients, making them a wholesome option for sweetening oatmeal, smoothies, yogurt, baked goods, and more.
​
I love keeping a jar of date paste in the refrigerator for those times when I want a little sweetness without reaching for processed sweeteners. A pinch of pink salt helps round out the flavor, and a touch of vanilla bean powder adds a warm, naturally sweet aroma that makes this recipe even more enjoyable.

​​

• 2 cups pitted dates
• 1 cup hot water (plus more as needed)
• Pinch of pink salt
• 1/4 teaspoon vanilla bean powder (optional)

​​

1. Place the pitted dates in a bowl and cover with the hot water.
2. Let the dates soak for about 15 to 20 minutes until softened.
3. Transfer the dates and soaking liquid to a blender or food processor. (I used a high-speed blender to get a smooth consistency, so run longer with a regular blender or food processor to get a smooth finish.)
4. Add the pink salt and vanilla bean powder, if using.
5. Blend until smooth and creamy, stopping to scrape down the sides as needed.
6. If you'd like a thinner consistency, add a little more water, one tablespoon at a time, until desired texture is reached.

Notes:

• Use as a natural sweetener in smoothies, oatmeal, yogurt, energy bites, and baked goods.
• Store in an airtight container in the refrigerator for up to 2 weeks.
• For longer storage, freeze in small portions and thaw as needed.

Serving Ideas

• Stir into morning oatmeal.
• Blend into smoothies.
• Spread on toast with nut butter.
• Sweeten homemade salad dressings.
• Use in muffins, quick breads, and energy bites.

YieldApproximately 1½ cups

​There are mornings when I still want the comfort of coffee and I've made the switch with decaf coffee. Although this drink is decaf you get a gentle, natural energy boost from the combination of ingredients in this coffee drink.

This Creamy Coconut Oil Decaf Latte has become one of those simple drinks I reach for when I want something warm, rich, and satisfying without feeling overstimulated later.

Blending the coffee with coconut oil creates a creamy, almost coffeehouse-style texture that feels more special than plain coffee. Add a little vanilla and cinnamon and it becomes one of those cozy drinks that makes slowing down feel a little easier.
​
I also like that it feels more sustaining than a basic cup of coffee. The coconut oil adds richness while creating a smooth, creamy texture without needing traditional creamers.

​This latte feels:
• Smooth and comforting
• More satisfying than plain coffee
• Gentle compared to stronger caffeinated drinks
• Perfect for slower mornings, journaling, or focused work sessions

​A rich, cozy decaf latte made with creamy coconut oil for a smooth coffeehouse feel — without the caffeine crash.

​​

• 1 cup freshly brewed decaf coffee
• 1 teaspoon to 1 tablespoon organic coconut oil
• ¼ cup warm coconut milk or soy milk
• ½ teaspoon vanilla extract
• Dash of cinnamon
• Optional: maple syrup, honey, or monk fruit to taste

​

• Brew your favorite decaf coffee.
• Add the coffee, coconut oil, milk, vanilla, and cinnamon to a blender.
• Blend for 15–20 seconds until creamy and frothy.
• Alternatively, use a milk frother and whisk thoroughly.
• Pour into your favorite mug.
• Sprinkle with extra cinnamon if desired.

​• Collagen peptides
• Cacao powder
• MCT oil
• Cardamom
• Pumpkin spice blend
• Tiny pinch sea salt

​A little tip: If you're new to coconut oil in drinks, start with a smaller amount and work your way up. Blending creates the best café-style texture and helps keep everything smooth and creamy.

There may be times when you may want a warm drink that feels comforting without consuming a caffeinated drink.

This Creamy Moringa Latte has become one of those simple recipes I like making when I want something cozy, satisfying, and hits a little different.
Moringa has a mild earthy flavor that can feel strong on its own, but pairing it with creamy soy milk, coconut milk, cinnamon, and vanilla creates a softer, warmer flavor that reminds me of a coffee shop-style latte. But, without the hefty cost!
I also like that this recipe comes together quickly and can easily become part of a slower morning routine or an afternoon pause during a busy day.
For this recipe, I used Burst Organic Moringa Powder because I like having an organic moringa option on hand for smoothies and warm drinks like this. If you'd like to try the one I use, you can find it here:
Burst Organic Moringa Powder (affiliate disclosure: I may earn a small commission at no additional cost to you.)

​A cozy, coffee-free latte with earthy moringa, creamy coconut, and protein-rich soy milk for steady, nourishing energy.
​

• 1 teaspoon moringa powder
• ¾ cup soy milk
• ¼ cup coconut milk
• ¼ teaspoon cinnamon
• ½ teaspoon vanilla extract
• 1–2 teaspoons maple syrup or honey (optional)
• Tiny pinch sea salt (optional)
• Optional: cinnamon sprinkle on top

​​

• Warm the soy milk and coconut milk in a small saucepan over low-medium heat. Avoid boiling.
• Add the moringa powder, cinnamon, vanilla, sweetener, and sea salt if using.
• Whisk thoroughly or use a milk frother for a smooth and creamy texture.
• Pour into your favorite mug.
• Top with a light sprinkle of cinnamon if desired.

You can customize this latte based on what you enjoy:
• Collagen peptides
• Turmeric
• Cardamom
• Cacao powder
• Coconut oil for extra richness
• Adaptogens like ashwagandha
A little tip: If you're new to moringa, start with a smaller amount and adjust from there. The cinnamon and vanilla help create a warm, balanced flavor that makes it feel less earthy and more like a cozy latte experience.

There are some days when I want something warm and comforting, but I also want a little something extra beyond my usual cup of decaf coffee that gives me a natural boost of energy. 

This Cocoa Beet Latte has become one of those simple drinks that feels nourishing and cozy at the same time.

The flavor profile lands somewhere between hot cocoa, a lightly spiced latte, and a warm earthy drink with subtle sweetness. The cacao gives it richness, the cinnamon adds warmth, and the beet powder brings a naturally vibrant twist.

I also like that it takes just a few minutes to make. It's the kind of recipe that can fit into a slower morning routine or become a simple afternoon reset.
​
For this recipe, I used KOS Organic Beet Root Powder because I like keeping a quality beet powder on hand for smoothies, drinks, and simple recipes like this. If you'd like to try the same one I use, you can find it here:  KOS Organic Beet Root Powder (affiliate link disclosure: I may earn a small commission at no additional cost to you.)

​​

• 1 tsp beet powder
• 1 tsp cacao powder or cocoa powder
• ¾ cup warm soy milk
• ¼ cup coconut milk
• Dash of cinnamon
• Tiny splash vanilla extract
• Optional: honey or maple syrup to taste

​

1. Warm the soy milk and coconut milk in a small saucepan over low heat.
2. Whisk in the beet powder, cacao powder, cinnamon, and vanilla.
3. Continue stirring until smooth and warmed through.
4. Sweeten if desired with a small drizzle of honey or maple syrup.
5. Pour into your favorite mug and enjoy.

A little tip: If you want it extra frothy, blend it for a few seconds or use a milk frother before pouring into your mug.
Sometimes the simplest recipes end up becoming the ones you come back to again and again.

There’s something so satisfying about making a simple homemade jam with real ingredients you can actually recognize. This Blueberry Strawberry Chia Seed Jam is naturally sweetened with a small amount of maple syrup and brightened with fresh lemon juice and zest for a fresh, vibrant flavor. It’s an easy recipe that feels special without requiring a lot of effort or refined sugar.

I especially love recipes like this because they can add both flavor and nourishment to everyday meals. I like to spread it on whole grain toast, swirl it into yogurt, spoon it over oatmeal, or adding to my protein shakes for an extra burst of berry flavor.

One of the things that makes this jam a little different is the addition of chia seeds. Instead of relying on large amounts of sugar or traditional pectin, chia seeds naturally help thicken the jam while also boosting the nutrition.

Chia seeds are a source of fiber, plant-based omega-3 fats, and minerals like calcium and magnesium. They also help create a more satisfying texture and can support fullness and digestion thanks to their fiber content.
​
Combined with antioxidant-rich blueberries and strawberries, this jam becomes a simple way to add more nutrient-dense ingredients into your day while still enjoying something delicious and comforting.

​2 cups strawberries, hulled and chopped or slice the strawberries in half for a chunkier finish
2 cups blueberries (I use wild blueberries for a sweeter finish)
2–3 tbsp maple syrup
Zest of 1 lemon
2 tbsp fresh lemon juice
3 tbsp chia seeds
Pinch of sea salt (optional)

Add the strawberries and blueberries to a medium saucepan over medium heat.
Cook for about 8–10 minutes, stirring occasionally, until the berries begin to soften and release their juices.
Gently mash some of the fruit with the back of a spoon or potato masher, leaving a little texture if desired.
Stir in the maple syrup, lemon zest, lemon juice, and pinch of salt.
Reduce heat to low and stir in the chia seeds.
Simmer for another 2–3 minutes, stirring well.
Remove from heat and let the jam sit for about 10–15 minutes to thicken as the chia seeds absorb the liquid.
Taste and adjust sweetness or lemon if needed. Makes about 2 cups. Store in a sealed jar in the fridge for up to 1 week.

There’s something about a bowl of chicken soup that just feels like comfort… but this version takes it a step further.
I wanted something that felt cozy and nourishing, but also a little lighter and more supportive for how our bodies change in midlife. Instead of using heavy cream, I blended up a simple cashew cream that adds richness without weighing you down.
The result? A creamy, satisfying chicken soup that still feels balanced, wholesome, and easy to digest.
It’s the kind of meal you can come back to during busy weeks, when you need something warm, grounding, and genuinely nourishing—without a lot of fuss.

• 2 tbsp butter or olive oil
• 1 leek (or ½ onion), thinly sliced
• 2 carrots, thinly sliced
• 2 celery stalks, thinly sliced
• 3 cups cooked shredded chicken
• 4 cups chicken broth, warmed
• ¾–1 cup small pasta (ditalini, orzo, or small shells)
• 1 cup asparagus, cut into 1-inch pieces
• ¾ cup peas
• 2 cups baby spinach
• 1 tbsp lemon juice + zest
• 2 tbsp fresh herbs (dill, parsley, or chives)
• Salt & pepper to taste

Cashew Cream

• 1 cup cashews (soaked and drained)
• 1 cup water

1. Make the Cashew CreamIn a blender, combine the soaked cashews and water. Blend until smooth and creamy. Set aside.

2. Build the Flavor BaseIn a large pot, heat the butter or olive oil over medium heat.
Add the leek (or onion), carrots, and celery. Sauté for about 5–7 minutes until softened and fragrant.

3. Add Broth & Chicken Pour in the warm chicken broth and add the shredded chicken.
Bring to a gentle simmer.

4. Cook the Pasta Add the pasta and cook according to package instructions (usually about 8–10 minutes), stirring occasionally.

5. Add Vegetables Stir in the asparagus and peas. Let cook for about 3–4 minutes until tender but still vibrant.

6. Make It Creamy Lower the heat and slowly stir in the cashew cream.
Mix well until the soup becomes smooth and creamy.

Finish with Freshness Add the baby spinach, lemon juice + zest, and fresh herbs.
Stir until the spinach wilts.

8. Season & Serve Taste and season with salt and pepper as needed.

 Chef’s Notes
​You can swap asparagus for green beans or zucchini depending on what you have

• This soup thickens as it sits—just add a splash of broth when reheating
• Perfect for meal prep and even better the next day