Falafel Diva

Sourdough bread is a gift that keeps on giving 🍞 Today I’m showing you how to transform every leftover piece into rich, homemade sourdough breadcrumbs. naturally fermented, full of flavor, and zero waste 🤌🏼

Normal people: flowers 💐 Me: flour + water 🫙 🤝

What’s the weirdest container you’ve used for your sourdough starter? I need to feel better about this 😂

Next year my daughter is going to be in a college apartment with a kitchen and an Oven!! So I’m teaching her the “deli-style” chicken breast I always meal prep 😊 because having protein READY in the fridge = easy lunches, easy dinners, and way less “I have nothing to eat” moments.

🍗 Roasted Chicken Breast (Meal Prep / Deli Style)
Ingredients (6–8 servings):
• 4–6 boneless, skinless chicken breasts
• 3 tbsp olive oil (or avocado oil)
• 2 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp paprika
• 1 tsp dried Italian herbs (or oregano/thyme/rosemary mix)
• Optional: juice of 1 lemon 🍋

Instructions:
1. Preheat oven to 400°F (200°C)
2. Pat chicken dry + place on a lined sheet pan (or baking dish)
3. Rub with oil, then season with salt, pepper, garlic, paprika, and herbs (add lemon if using)
4. Roast uncovered 22–28 min (depending on thickness) until internal temp is 165°F (74°C)
5. Remove + cover loosely with foil
6. Rest 10 minutes
7. Slice thinly against the grain once cooled

How we use it (instead of deli meat):
🥪 sandwiches & wraps • 🥗 salads • 🧀 snack plates • 🍚 grain bowls • 🍝 pasta

Can last in fridge up to 4 days!

Save this for your weekly meal prep 💛

These are the moments I want to bottle up 🥹🤍
Today I taught my nieces how to make homemade pasta 🍝 flour everywhere, giggles nonstop, and so much pride in their “I made this!” faces. I’m not saying we’re basically Italian now… but we’re basically Italian now 🤌🏼🤌🏼🤣

I was put in charge of making salad this year for Christmas so I made this Wreath Salad and it was such a hit! Here is how to make it:

Salad Ingredients
• lettuce about 20oz chopped
• 4 to 5 small cucumbers, chopped
• 2 apples, diced
• 2 pears, diced
• 1 red onion, thinly sliced
• 1 cup crumbled feta
• ½ cup dried cranberries
• ½ cup pomegranate seeds
• ⅓ cup Pumpkin seeds (toast if you want extra crunch)
• Cracked pepper, to taste
• Caramelized pecans

Dressing 🫙

Shake this up in a mason jar:
• 1 cup olive oil
• ¾ cup champagne vinegar
• 5 tbsp honey
• 2 tbsp Dijon mustard
• 2 garlic cloves, finely minced
• Salt and pepper to taste

Tip: This is even better if it sits in the fridge for a bit before serving. Place in the bowl in the middle of the salad and drizzle per serving. Enjoy!