Happy mid‑October, friends! How are you all? I had a tennis lesson last night (so fun to have a new hobby) and it was 50 degrees—definitely feeling like fall. I was freezing but happy to be outside moving around.
Jeff and I even went out Saturday night at 8pm (our usual bedtime) and it felt so good to get dressed up for a little date night.
I’d love your ideas—what recipe should I create next? Longtime readers, your suggestions always inspire me.
I just sent an email about my favorite filling salads lately—be sure to subscribe to my newsletter if you’re not on the list. Also, in case you missed it, here’s September’s roundup of lovely meals I’ve been making.
One more thing: I put together a guide to my favorite store‑bought healthier kids’ snacks after a reader request. It’s a handy list if you’re shopping for lunchbox ideas.
Meals I’m Loving Lately
I’ve been into my cozy red lentil and carrot soup for a high‑fiber lunch. Recently I served it alongside a salad made with steamed beets, lots of feta (I love the big white tub in brine), butter lettuce, olive oil, red wine vinegar, dried mint, and a pinch of salt—simple and satisfying.
When my dad visited, he requested a comforting dinner: my lightened‑up broccoli cheese casserole, grilled BBQ chicken, baked potatoes topped with Greek yogurt, and a butter lettuce salad on the side.
The kids wanted blender apple oatmeal waffles on Saturday morning, so that’s what I made. They’re excellent with salted peanut butter and maple syrup—comfort food that still feels wholesome.
On other mornings, a boxed pancake mix is a lifesaver—recently I tried a pumpkin variation I picked up in a sale and it made an easy, seasonal breakfast.
I air‑fry tofu and vegetables most weeks to add to bowls and salads. For a quick Mediterranean bowl I cube very firm, pressed tofu, toss it with extra virgin olive oil and spices—kosher salt, garlic powder, and za’atar are my go‑to—then air‑fry at 375°F for about 15 minutes. I did the same with eggplant for a crisp, caramelized finish.
That bowl was served with roasted sweet potatoes, an heirloom tomato from the garden, and a tangy tahini‑yogurt sauce topped with dried mint. So good and so easy to customize.
A bit of meal prep made the week simpler: a bag of pre‑trimmed green beans roasted quickly, plus chicken breasts cooked for Jeff’s lunches. Little shortcuts like that keep weekday dinners effortless.
We hosted friends for Rosh Hashanah last month and enjoyed a lovely spread: arugula, pomegranate, and farro salad with a shallot vinaigrette; roasted potatoes and sweet potato wedges; air‑fried green beans with sesame seeds; and grilled honey‑mustard chicken. A friend brought challah and a fresh apple and mozzarella salad that was delicious.
Leftovers the next day included more of that arugula farro salad, torn cheese sticks (mom life), and rotisserie chicken—an easy, tasty lunch.
Will I ever stop making my almond‑flour pumpkin bread? Probably not—it’s a fall staple in this house.
Quick edamame and chicken salad with a sesame‑soy dressing has been a favorite fresh lunch lately—nutritious and ready in minutes.
Tuna noodle casserole season is officially here—Jeff requests it often when it’s on the menu. I usually serve it with a simple tomato, cucumber, and feta salad to use up garden vegetables.
For variety, I made an emerald kale salad with a peanut vinaigrette for weekend lunches. I added grilled chicken for protein and tossed in edamame—roasted peanut oil or toasted sesame oil both add great flavor.
A favorite weeknight: seared wild mahi mahi seasoned with taco spices and cooked in a hot cast‑iron skillet. I make a quick cilantro‑yogurt sauce by blending Greek yogurt, cilantro, a de‑seeded jalapeño, lime juice, salt, and a pinch of coriander. Serve with shredded cabbage and enjoy as fish tacos—fast, bright, and satisfying.
On a recent trip to Columbus, I was excited to visit Paulie Gee’s for Detroit‑style pizza—and it lived up to the memory. We also made multiple stops for Alchemy smoothie bowls (a Cbus tradition) and came home with cookies from Northstar that had everyone smiling.
Stuff I’m Loving Lately
- I just finished the memoir I’m Glad My Mom Died by Jennette McCurdy. It’s a powerful, candid story about a complicated mother‑daughter relationship—hard to put down and full of emotional insight.
- Right now I’m listening to Stanley Tucci’s Taste: My Life Through Food. It’s a warm, food‑forward memoir that reads like a love letter to cooking and travel.
- I’ve been using a lash serum nightly for a few months and have noticed noticeably longer lashes. If you’re curious about lash serums, consistent use seems to make a real difference.
- These inexpensive 15oz kids’ straw tumblers have been great for milk and smoothies—practical and easy for little hands.
- I wore a pair of black boots to a friend’s birthday and got so many compliments. They’re a great, versatile option with jeans and a sweater.
- I ordered a small black crossbody bag in a simple, classic style and was impressed with the quality for the price—easy to wear for everyday use.
- I’m practically living in an oversized pocket sweatshirt right now—lightweight, cozy, and great with leggings. I sized down to fit better but it’s comfy and casual.
What’s the best thing you’ve eaten lately? Leave a comment—I love hearing from you!