Herb studded meatballs take a dip in a nightshade free, aromatic Thai green curry sauce from https://meatified.com that will have you licking the bowl when you're done!

nightshade free wizardry

basil meatballs in thai green curry sauce

smothered is better

This simple pomegranate glazed salmon from https://meatified.com is quick to the table & a fun twist on typical weeknight baked salmon with its sweet-tart, ginger laced glaze.

it's the taste of the season

roasted pomegranate glazed salmon

blink and you'll miss it

These no bake cranberry butter cups from https://meatified.com are the perfect last minute holiday treat. Bonus: they use up those last few cranberries you always have laying around!

cranberry butter cups

so much goodness

If you can't tolerate nightshades but crave a bowl of classic tomato soup anyway... this tomato-less tomato soup from https://meatified.com will come to the rescue! This recipe has the tangy, rich flavors that you've been missing without tomatoes in your kitchen.

tomato-less tomato soup

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Leftovers love: smoked chicken, avocado and arugula salad

(Want to know how I meal plan a month in minutes? Here's how!)

This chicken was diced and added to avocado, arugula, cucumber and carrots, dressed with a little salsa and olive oil. Omnomnomnom!

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NEW RECIPE: Crispiest Roast Sheet Pan Chicken with

NEW RECIPE: Crispiest Roast Sheet Pan Chicken with Orange & Olive Potatoes - the title says it all! One sheet, NO PAN SEARING and you still get deliciously crispy skin. What else do you need to know?! Go make it! Aaaaand that concludes the last burst of energy I have this Monday 😂
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Grab the simple recipe here 👉🏼 https://meatified.com/sheet-pan-chicken-orange-olive-potatoes/

Mr Quinn is ready for his boudoir shoot now 😂 H

Mr Quinn is ready for his boudoir shoot now 😂 He looks so fluffy & delicate here, but at approximately 15 months old, he’s finally cracked 11 lbs. He still maintains that I don’t give him enough snacks and is oddly obsessed with trying to stick his face in sourdough starter 🤷🏻‍♀️

NEW RECIPE: Absolutely inauthentic but stupendousl

NEW RECIPE: Absolutely inauthentic but stupendously delicious dairy free Ground Beef Philly Cheesesteak Skillet! This recipe was inspired by @themodernproper Philly Cheesesteak Skillet, except I needed my version to be ironically cheese-less. Holly & Natalie’s recipe looked so good I refused to back down in my own kitchen til I made this happen 😂
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My spin on this swaps out the more typical, expensive cuts of steak because ribeye ain’t in my budget. Instead, I show you how to easily create the most gloriously caramelized, crispy edged ground beef with pantry seasonings that take it to the steakiest flavor you can get outta this budget friendly swap.
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The cheese sauce is creamy & decadent and the whole skillet dinner is surprisingly veg forward, because despite my name, I ❤️ veggies! Bonus: if you’re not about that low carb-ish life, this Philly cheesesteak goodness is delicious piled onto GF rolls or over rice. You do you!
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Grab the recipe here 👉🏼 https://meatified.com/dairy-free-philly-cheesesteak-skillet/

I’ve not been able to care about food - the maki

I’ve not been able to care about food - the making & creating, the eating & sharing - for weeks now. Somewhat of a problem when you create recipes for a living. Before the pandemic, I was starting to take my first tentative steps into wholeness. I’d traced my path through the traumas I’d ignored & magicked away. I’d looked them in the eye & seen my child self blinking back. I’d begun to forgive myself for choices made rooted in pain, burned into my bones by a legacy of lovelessness. I’d realized it was time to welcome the parts of me I’d excavated & glued onto my edges.

Then came betrayal, ironically unseen. It turns out I’ve always been good at surviving. It’s thriving that I’d forced out of my own reach. So I found myself in survival mode once more, cutting out the extraneous. One foot in front of the other, walking a mental tightrope when all I wanted to do is collapse, not balance.

I keep telling myself that it’s ok to take baby steps. That I have to, for once, be in the moment to both feel & face my feelings this time around. I am going to make my home in the grief and fear. And even - a new one for me, because anger was always my mother’s emotion - rage. I remind myself that I don’t have to solve everything all at once. That I can face Scary Things. And that I don’t have to lose myself in the process, this time.

This week was our anniversary. There was no money for special meals this year, as is true for so many of us right now. But I found a bag of shrimp long languishing in the freezer, saved for a work recipe that never came together. I sauteed garlic & bloomed spices. I cooked down wine & briny broth. I swirled in the last of the butter & squeezed a lemon from hibernation. I simmered those shrimp in all that fragrant sauce until they were glossy & opaque, their tails still on and pointing in a new direction. We ate them piled over plain rice, spooned over with pan sauce, sprinkled with chopped black basil and green onions from the garden, looking each other in the eyes over the table for the first time in what feels like forever but is probably only the longest week of our lives.
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And I find myself thinking, maybe we will be alright, after all.

If you’ve ever said these words, or failed to se

Sour, Spiced & Salted Summer Fruit Salad = absolut

Sour, Spiced & Salted Summer Fruit Salad = absolutely what you need to make right now. It embraces the first wave of strawberries & cherries of summer & pairs them with watermelon and grapes, so it’s basically all my (your?) favorite fruits. It’s a blend of refreshing, sweet and tart flavors and there’s something so glorious about its mix of reds and purples, making it more than easy on the eyes. The secret is all in the spice blend!

You can make up this summer fruit salad just before serving, or ahead of time. It’s at its best when it’s had at least 30 minutes for the salted spice mix to draw out some of the fruit juices and for all the flavors to mingle. You can keep it in the fridge overnight or even a little longer than that, but be aware that the longer the fruit sits in its own juices, the softer (and more deeply hued) the strawberries will become. I especially like it the next day for breakfast, atop some coconut yogurt, served with a drizzle of raw honey, a sprinkle of dried mint & another pinch or so of salt and pepper to really make it punchy!

Snag the simple recipe here 👉🏻 https://meatified.com/summer-fruit-salad/

Seriously considering whipping up a decaf version

Seriously considering whipping up a decaf version of my Rose London Fog Latte and calling Friday DONE! What a week. This recipe is a lovely comforting take on coffee shop drinks, with a little pinky out for fanciness. But super easy to make and dairy free, too!

Snag the simple recipe here 👉🏻 https://meatified.com/coconut-rose-earl-grey-tea-latte/

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