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This might sound like the weirdest combination — and honestly, it kind of is — but don’t knock it until you try it! It’s salty, sweet, packed with protein, and keeps me full for hours without spiking blood sugar. My everyday breakfast, made simple. I used to skip breakfast (intermittent fasting girlie here 🙋🏼‍♀️), but with Hashimoto’s, hormone healing, and adrenal recovery, I had to rethink everything. Breakfast became non-negotiable, and this is the one that stuck. It’s quick, easy, and actually enjoyable — which means I stay consistent. Why I Love This Breakfast Protein-forward : Hard-boiled eggs + cottage cheese = long-lasting energy. Balanced : Carbs, fats, greens, protein, all in one plate. Hormone-friendly : Eating within an hour of waking keeps my body stable (no crashes, no cravings). Easy cleanup : No pans, no stress — just eggs, toaster, and done. Hard-Boiled Eggs + Gluten Free Cottage Cheese Waffle Ingredients 2 or 3 eggs Kinder’s The Blend  seasoning ½–1 cup microgreens (I love cilantro microgreens — they last and are nutrient-packed) Hot sauce (your favorite) 1 gluten-free waffle (I love Van’s Blueberry GF Waffles) Good Culture Full Fat or Double Cream Cottage Cheese (non-negotiable, trust me) Cinnamon powder Hot honey Directions: Bring a pot of salted water to a boil. Add eggs and cook 13 minutes. Drain and cool in ice water (or just set aside to cool). Toast your waffle until crisp.  Tip: For extra crunch, wrap the frozen waffle in a damp paper towel, microwave 20 seconds, then crisp in a hot pan with coconut oil. Plate your microgreens. Peel eggs and place on top of greens. Season with The Blend  and drizzle with hot sauce. Spread cottage cheese over your toasted waffle. Top with cinnamon and a drizzle of hot honey. Nerdy Nutrition Note If you follow Jessie Inchauspé (aka Glucose Goddess ), you know: eat veggies + fats first, protein second, carbs third, and sugar last to minimize spikes. This plate checks every box, keeps me full, and supports steady energy all morning. Why It Works for Me As a full-time business owner with full-time ADHD, weekday meals have to be simple. I save the creative, experimental cooking for weekends. But during the week? I need reliable, repeatable meals that make me feel good without the stress. This combo is exactly that: nourishing, balanced, and easy to put on repeat. If you love seeing the brands and staples I keep on hand, I’ve linked my favorites in my Amazon storefront below.

Fresh strawberries and white chocolate are a match made in heaven. They’re simple, classic, and always a crowd-pleaser. Now, let’s be clear — the Ghirardelli White Vanilla Flavored Melting Wafers I use aren’t technically “real” chocolate. But they’re foolproof, delicious, and I’m staying loyal. Sometimes you don’t need fancy, you just need what works. When it comes to that perfect bite, the details matter: quality strawberries, smooth chocolate, and a little bit of patience in the prep. That’s what makes these stand out. White Chocolate Covered Strawberries Recipe Ingredients: 1 lb fresh strawberries (dry + room temp) 1 bag Ghirardelli White Vanilla Flavored Melting Wafers Sprinkles (optional, but fun) Parchment paper Step 1: Prep the Strawberries Strawberries must be completely dry or the chocolate won’t stick. To clean, gently wipe with a paper towel or  rinse, then let sit out a few hours until fully dry. Bring them to room temperature before dipping (cold berries can cause the chocolate to crack). Step 2: Melt the Chocolate When it comes to melting chocolate, you’ve got options: Stovetop (my favorite) : Add wafers to a medium saucepan over low heat. Stir constantly until smooth and glossy, then remove from heat. The pan will hold heat, so be careful not to overcook. Double boiler : Place a heat-safe bowl over a saucepan of simmering water. Add wafers and stir until melted by the steam below. Microwave : Heat wafers in a medium microwave-safe bowl in 20–30 second intervals, stirring in between, until fully melted. The goal is the same whichever method you choose: smooth, thin chocolate that coats the berries evenly without pooling underneath. Step 3: Dip + Decorate Line a counter or baking sheet with parchment paper. Holding each strawberry by the stem, dip into the melted chocolate. Twirl to coat evenly and let excess drip off. Place onto parchment. Add sprinkles immediately (they set quickly!). Step 4: Enjoy! These are best fresh — but can sit on the counter for several hours. To store overnight, layer them with parchment in between, then wrap gently in plastic wrap before refrigerating. Tips for Success Quality counts : the better the berries, the better the bite. Thin chocolate coating : prevents “pooling” around the base. Work quickly : once dipped, decorate right away. Why I Love These They’re foolproof, beautiful, and feel a little bit fancy without much effort. Whether you’re making them for Valentine’s Day, gifting them, or just craving something sweet, they always hit the spot. If you make them, let me know in the comments — I’d love to hear what you dipped yours in. xoxo, Lauren If you can’t find Ghirardelli’s White Vanilla Flavored Melting Wafers , I’ve linked them (along with a few other favorites) in my Amazon storefront below.

A happy little treat that’s as fun to make as it is to share! Brown Butter Rice Krispies are chewy, toasty, nostalgic — and just fancy enough to feel elevated. Did my Rice Krispie journey start because I needed a vessel for my sprinkle collection? Absolutely. And honestly… what a match made in heaven. They’re easy, universally loved, and endlessly customizable. They package beautifully, keep well, and can be shaped or topped however you like. Win/win. And here’s my personal motto: “Brown butter is the key to a good life — and a good Rice Krispie.” The recipe is simple. The twist? More butter than the back-of-the-bag version, and browned for that nutty, caramelized depth. It makes all the difference. Brown Butter Rice Krispies Recipe Ingredients 1 (10 oz) bag mini marshmallows (Jet-Puffed is my go-to) ½ cup butter (1 stick — I use Kirkland Sweet Cream) 1 tsp vanilla extract or vanilla paste 6 cups Rice Krispies cereal (more if needed) Parchment paper Sprinkles (optional… but are they really?) Cookie cutters (optional, for shaping) Instructions In a medium saucepan, brown the butter over medium heat until golden and fragrant.  New to browning butter? Watch it closely — it goes from perfect to burnt quickly. Turn off the heat. Add ¾ of the marshmallows + vanilla and stir until melted (it’s okay if not every bit of butter incorporates). Stir in the Rice Krispies until mostly coated. Add the remaining marshmallows and stir gently — this gives you little pockets of gooey marshmallow. Pour mixture onto a sheet of parchment paper. Place another sheet on top and press evenly to ~1 inch thick. Add sprinkles immediately, then let cool completely before cutting. Use a cookie cutter for shapes (bonus: the cutter doubles as a guide for sprinkles). Why I Love These Simple, but special  → just one extra step (browning butter) transforms the flavor. Kid- and adult-approved  → nostalgic but elevated. Perfect for gifting  → they keep well, travel well, and look adorable wrapped up. Whether you shape them into hearts, stars, or just cut them into squares, these always deliver. And let’s be real — the best part is sneaking a warm bite straight from the pan before they’ve even set. Enjoy!   xoxo, Lauren

This gluten-free enchilada bake is everything you love about enchiladas, with half the prep time! They’re cozy, cheesy, saucy, and full of flavor — and they're inspired by my mom, who was truly the queen of the kitchen. She owned a restaurant with her family before I was born and trained in French cooking at Tante Marie’s Culinary School in San Francisco. Cooking wasn’t just something she did — it was her joy, her love language. Growing up, our kitchen was always open. Every meal was homemade, and while I didn’t always appreciate it back then (middle school me begged  for cafeteria pizza), I see now what a gift it was. My recipes are simpler, but the joy I feel when cooking and sharing food carries on from her. This enchilada bake is one of those recipes — her flavor profile, my love for shortcuts. Gluten-Free Enchilada Bake Recipe Ingredients: 1 rotisserie chicken, shredded 1 yellow onion, diced 1 can mild chopped green chiles 2 tbsp butter 1½ tsp Kinder’s The Blend  seasoning Black pepper, to taste 1 (28 oz) cans green enchilada sauce (Las Palmas is great, but not certified GF — use a certified GF option if needed) 1 bunch cilantro, roughly chopped ½–⅔ cup sour cream (Good Culture probiotic sour cream or plain Greek yogurt) 8–10 medium gluten-free corn tortillas 3–4 cups shredded cheddar (I love grass-fed raw cheddar) 1–2 jalapeños, sliced (for topping) Instructions: Preheat oven to 350°F. In a large sauté pan, warm olive oil over medium-high heat. Add onion and cook 3–5 minutes. Stir in green chiles. Add butter to the center of the pan, let melt, then stir in shredded chicken. Season lightly with The Blend  and pepper. Remove from heat. Stir in chopped cilantro, sour cream, and ½–⅔ cup enchilada sauce until thick and saucy. In a 9x13 baking dish, spread a layer of enchilada sauce. Top with 4–5 tortillas. Spread half of the chicken mixture over the tortillas, then sprinkle with cheese. Repeat with another layer of tortillas, the rest of the chicken mixture, and more cheese. For the final layer, top with tortillas, pour over the remaining sauce, and finish with cheese, jalapeño rounds, and cilantro. Bake uncovered 35–45 minutes, until bubbly. Broil 5–7 minutes for browned, crispy cheese. Let rest 10 minutes before serving. To Serve : Top with sour cream, salsa, avocado, guacamole, or green onions. I love it with a fresh salad on the side — romaine, veggies, and chipotle dressing. Tips & Notes Butter trick : Reheating rotisserie chicken with butter makes it next-level delicious. Make it yours : Swap cheese types, add beans, or make it spicier with hotter chiles. Why I Love This Recipe This dish is equal parts comfort food and shortcut. My mom’s version was made from scratch, and while mine is quicker, it still carries her joy — feeding people, gathering them around the table, and making even an ordinary weeknight feel a little special. As always, I have my staples linked in my amazon storefront. You can shop directly by clicking below!

This chili + cornbread combo is on repeat in our house all season long — simple, cozy, and nourishing without a lot of fuss. I'm happy you're here! Now let's get into it.... I'll be honest... I'm a skimmer when it comes to recipe blogs. My brain goes straight for the ingredients and instructions. So, I promise to keep this short and sweet. (But if you do  love the stories behind recipes, let me know in the comments — I’ve got plenty to share!) Why This Chili Is Different I swap beef broth for bone broth  — more flavor and extra nutrients. I use San Marzano or Muir Glen peeled tomatoes  — combining diced + crushed into one big can keeps it simple and so flavorful. Instead of kidney beans, I use hominy  — it adds the best texture. I was skeptical the first time too, but trust me… it works. Gluten Free Chili Recipe Ingredients: 2 lbs ground beef 1 yellow onion, diced 3–4 garlic cloves, minced 1 jalapeño, diced 4 cups beef bone broth (1 box) 4 tbsp tomato paste 1 (28 oz) can peeled tomatoes 3 tbsp chili powder (or more to taste) 1 tbsp cumin Salt + pepper, to taste 1 (28 oz) can hominy (or beans, if you prefer) Toppings: ½ purple onion, diced 1 bunch cilantro, chopped Pickled jalapeños (we love Trader Joe’s Hot + Sweet) Shredded cheddar (we use grass-fed raw milk cheddar) Sour cream (Good Culture probiotic sour cream is my go-to) Instructions: Brown beef in a large pot with onion, garlic, and jalapeño. Season with 1 tbsp chili powder. Add peeled tomatoes (I crush them with my hands right into the pot). Stir in tomato paste, remaining chili powder, and cumin. Add hominy and bone broth. At this point it’ll look soupy — don’t worry. Bring to a boil, then reduce to a simmer. Cook until it reaches your preferred consistency — about 60–90 minutes for a thick, hearty chili. Serve hot with your favorite toppings. Our favorites? Cheddar cheese, sour cream, onions, cilantro and jalapenos! Feel free to swap out and add whatever you prefer! I'm just sharing out go-to's with you. Gluten Free Cornbread Ingredients: 1 box Krusteaz Gluten-Free Cornbread Mix 1/3 cup oil (I prefer olive or avocado oil) 1 egg 1 cup milk or  ¾ cup water + ¼ cup melted butter Extra butter, softened Hot honey (Mike’s is the best) The Blend seasoning Krusteaz Gluten-Free Honey Corn Bread is the best, IMO. Not too grainy, not too crumbly, just perfectly moist, salty, and sweet! Instructions: Prepare cornbread as directed on the box (see milk/butter swap above if you’re out of milk). Bake until golden, then serve warm. Top with softened butter, a drizzle of hot honey, and a sprinkle of The Blend for the perfect sweet-salty bite. Why I Love This Combo Anyone who knows me knows I’m a brand-specific girl. I like the comfort of knowing how a meal will taste every single time. San Marzano tomatoes, Krusteaz GF cornbread, Good Culture sour cream — these are my staples, and they never let me down. You can find some of these linked below!

Welcome to another heart-talk with me, Lauren. Let's talk about the secret of simplicity - and how it brings ease and meaning into everyday life. It’s the end of a long day. You open the fridge and see a few things left — some veggies, maybe a bit of cheese, a jar of olives. It would be easy to grab a handful of crackers and call it dinner. And truthfully, some nights that’s enough. But I’ve found that with just a few more minutes — a soft-boiled egg with flaky salt, a piece of crusty bread spread with butter, a handful of greens dressed in olive oil and balsamic — those same scraps become something cozy and nourishing. Not fancier, not harder, just softer. More life-giving. That’s the secret of simple: it isn’t about doing less, it’s about refining. It’s about settling into yourself — your style, your palate, your way of living. And it comes in the subtle shifts, the quiet choices that change how something feels. It’s investing in serveware you’ll use again and again, so hosting feels effortless with just fresh flowers on the table. It’s having your go-to cashmere sweater, your favorite white tee, the leather belt that just works every single time. It’s knowing the little details you love, so you never have to start from scratch. For me, that often looks like: Quality over quantity  → investing where it matters — the olive oil you reach for daily, the sweater that lasts for years, the serveware you pull out every time you host. Seasonal living  → eating foods in season, creating rituals that shift with the time of year, and keeping your body and home in rhythm with the natural seasons. Timeless over trendy  → investing in what feels like you  — what nourishes, nurtures, and inspires joy — instead of trying to fit into every trend or someone else’s lifestyle. This little shift — from scraping by to nourishing, from basic to simple — has changed the way I see so many parts of my life. The meals I cook. The home I keep. The clothes I wear. The small comforts that make a day feel like mine. And here’s what I know for sure: simplicity isn’t something you stumble into on the first try. It’s something you build, something you learn, something you grow into as you begin to understand yourself — and the cornerstones of cooking, shopping, hosting, and gifting. The more I refine, the more I find peace, ease, belonging, and joy within myself and in my everyday life. Simple isn’t plain. Simple is presence. It’s warmth. It’s paying attention to the details. It’s the quiet confidence that less truly is more — when it’s curated with intention, love, and care. What I hope most is that this space carries this philosophy forward — simple, but meaningful. A place that feels relatable and attainable. A place you can return to and leave feeling just a little better than when you came.

Here we are — my first blog! Hiiii, I’m Lauren. Hiiii! I'm Lauren. I know the “normal” thing to do would be an official about me , but I’m more of a share as I go  kind of girl. So here’s what’s on my heart right now: if you’ve been carrying something inside you - an idea, a story, a dream - I hope you do it. Start it. Share it. Try it. I’ve spent my entire life wanting to write. Journals, endless book and business ideas - it’s always been there. The holdup? My grammar isn’t great. I love long-form writing. I don’t like to filter my thoughts. I think dashes (-) are a personality trait. I have ADHD. I’m not detail-oriented. And I write exactly how I talk. Oh, and I’m a Sagittarius sun with a Cancer moon and rising - sensitive and emotional, yet blunt, full of unfiltered honesty. When I do  try to filter, I lose my train of thought 9 times out of 10. My point? Thoughts like these - quirks, intrusive doubts, limiting beliefs - have kept me from starting something like this. But here’s the truth: we are so much more than our limiting beliefs, and life is just too short. Yes, it feels scary to put yourself out there. But fear kills joy. And this - the creating, the writing, the sharing - it brings me joy. And that should trump everything else, right? Side-note: This wouldn’t be a true first heart talk without introducing my girl. Meet Rollins — my BBG (baby bestie girlfriend), sous-chef, shadow, and soulmate. She’s always the star of the show. Do I also have a fiance I adore, a soon-to-be step-daughter and another fur baby? Absolutely. But this one’s for my girl, so you’ll meet them later. So why a food blog? Because food should taste good and  feel good. I grew up in the kitchen with my mom and grandma, where food and family were a shared love language. I love how a single bite can take you back to a memory - or create one that lasts forever. Along the way, my passion for self-care and confidence as a woman grew right alongside the recipes I’m about to share. Food doesn’t just nourish us - it brings people together and creates space for conversations about wellness, self-love, and health. When you pay attention to your body and learn how to care for yourself, it’s powerful. If you’re not a foodie, even the basics can feel daunting. Add an unexpected allergy or health diagnosis, and it’s… a lot. That’s where I come in. I’m a foodie with Hashimoto’s, hypothyroidism, ADHD, and sensitive hormones/nervous system. I’m also a full-time business owner and esthetician who loves to host and create spaces that bring people together. The reality? While I love food, weekday meals need to be simple, streamlined, and planned. So here, you’ll find my go-to meals, favorite recipes, discoveries, and tips to make your own kitchen (and health journey) feel a little more doable. Most of my meals are simple, gluten-free (or easily adapted), and on repeat all season long. What comes next? Hopefully, more of this - food and heart talk, woven together. What do you think? Xoxo, Lauren

Rocky Road inspired chocolate bites! The best part? You can add in whatever you like! You really can't go wrong with these! As long as you have enough chocolate to cover your mix-ins, you can add in whatever you like. Just don't skip the flaky salt! I'm not a huge chocolate bar person, I usually like my sweets baked or frozen but these happened after weeks of seeing a online content creator making her own variations of rocky road. I'm sure you know how that goes... I couldn't get them off my mind so, naturally, this had to be done! I'm newly grain free so I had purchased the Simple Mills Peanut Butter Cookies and Honey Cinnamon Grahams to try. While I didn't love the Peanut Butter Cookies (Honey Cinnamon Grahams are a solid 8/10, though!) they worked great for this recipe. There's just something about the combination of marshmallows, honey grahams, peanut butter cookies, chocolate, white chocolate, and flaky salt that works really well! Keep them in the freezer and they're a perfect, happy, chocolate treat! Rocky Road Inspired Chocolate Bites Ingredients: 2 bars of Endangered Species Dark Chocolate Ghirardelli Vanilla Melting Wafers 1 cup of Marshmallows 4 Simple Mills Peanut Butter Cookies 8-10 Simple Mills Honey Grahams Maldon Flaky Salt Parchment Paper Loaf Pan Directions Chop up your mix-ins. Line your loaf pan with parchment paper. Melt your chocolate in a medium sized bowl. I melted mine in the microwave- cook for 30 seconds at a time, stirring every 30 seconds, until it's evenly melted. Add your mix-ins to the bowl and stir to get everything evenly coated. Pour into your loaf pan. Melt your white chocolate the same way as the last. When its melted, use a spoon to drizzle over the top of your chocolate. Top with a healthy pinch or two of flaky salt. Freeze for 30 minutes to an hour and ENJOY! I'd love to know if you make these, or try a different variation of your own! Let me know in the comments below. Xoxo, Lauren