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07/28/2026

POV: You love chicken paillard but want something a little different. 🤌🏼

These **Chicken Paillard-Inspired Meatballs** are everything you love about the classic dish, but in the form of the softest, juiciest meatballs. They’re bright, buttery, lemony, and perfect for meal prep or an easy weeknight dinner. Trust me... these are going straight into my weekly rotation.

**Ingredients:**
• 1 lb ground chicken
• 1 tsp salt
• 1 tsp black pepper
• 1/2 tbsp paprika
• 1/2 tbsp garlic powder
• 1/2 tbsp onion powder
• 1/2 tbsp oregano
• 1/8 cup lemon juice
• 1 egg
• Breadcrumbs (add until the mixture holds together)

**For the sauce:**
• 2 tbsp olive oil
• 6 tbsp butter
• 1 shallot, finely diced
• 2 garlic cloves, minced
• 1 cup chicken broth
• 1 tbsp lemon juice
• 2 tsp lemon zest
• Fresh chives, chopped

**Directions:**

1. Combine all the meatball ingredients and mix until just combined.
2. Roll into meatballs and place them in the freezer for 20–30 minutes to firm up.
3. Heat a pan with a little oil and sear the meatballs until golden on all sides. Remove from the pan.
4. In the same pan, sauté the shallot and garlic in the butter and olive oil. Add the chicken broth, lemon juice, lemon zest, and chives.
5. While the sauce is still nice and liquidy, add the meatballs back in and let them finish cooking for about 2 minutes.
6. Serve over mashed potatoes, rice, pasta, or with your favorite veggies.

Save this one because once you make these, you’ll be adding them to your dinner rotation too. 🤍

07/27/2026

Moro Dominicano will forever be one of my favorite comfort foods. 🤎 Simple ingredients, big flavor, and the perfect side (or honestly, a meal all on its own).

Ingredients:
✨ 1½ cups long-grain rice
✨ 1 can pinto beans
✨ ½ small can tomato paste
✨ 2 tbsp minced garlic
✨ Chopped cilantro

Seasonings:
• 1 tbsp garlic powder
• 1 tbsp onion powder
• ½ tbsp oregano
• 1 tsp salt
• 1 tsp black pepper
• ½ tbsp Better Than Bouillon Vegetable Base

Directions:

1. Heat a drizzle of oil in a pot. Add the pinto beans, tomato paste, and Better Than Bouillon. Cook for 2–3 minutes to deepen the flavor.
2. Stir in 1½ cups of water, the minced garlic, garlic powder, onion powder, oregano, salt, pepper, and chopped cilantro. Bring to a boil.
3. Add the rice and another small drizzle of oil. Let it boil uncovered until most of the liquid has been absorbed.
4. Once the water has evaporated, cover with a lid, reduce the heat to low, and cook for 30 minutes.
5. Fluff with a fork and enjoy!

This is one of those recipes that tastes like home. ❤️ Save this one for your next dinner—you won’t regret it!

07/22/2026

I finally gave the viral crispy rice paper dumpling trend a try… and it absolutely lived up to the hype. 🤭✨

The best part? You can clean out your fridge and turn leftovers into something that tastes like takeout.

For my filling I used:
• Shredded chicken
• Carrots
• Onion
• Japanese BBQ sauce

Wrap it up in rice paper, crisp it until golden, and that’s it. Crispy on the outside, savory on the inside, and honestly a 10/10 recipe I’ll be making on repeat.

Save this idea for the next time you have leftover chicken! What’s the first filling you’d try?

07/20/2026

Girl dinner, but smarter. Air-fried purple sweet potato with butter, salt, and pepper. Four hundred for twenty five. Finished with melty cheese and juicy chicken. Cozy, colorful, and done in under 30.

07/16/2026

Grocery haul as a girl who loves to cook but also loves convenience!

07/14/2026

Brownie + Soufflé = the dessert I didn’t know I needed. 🤎
Imagine if a rich brownie and a chocolate soufflé had a baby... this would be it. It’s intensely chocolatey, perfectly fudgy, and somehow still light thanks to whipped egg whites. Plus, it’s made without any added sugar!
Ingredients:
• 1 cup Ghirardelli No Sugar Added Chocolate Chips
• 1 individual cup unsweetened applesauce
• 4 eggs, separated
• 1 tsp vanilla extract
• 1/4 cup King Arthur Keto Wheat Flour
• 1/4 tsp salt
• 1/4 tsp baking powder
Instructions:
1. Preheat your oven to 350°F.
2. Melt the chocolate chips until smooth.
3. Stir in the applesauce, egg yolks, and vanilla until fully combined.
4. Add the keto flour, salt, and baking powder and mix until smooth.
5. In a separate bowl, whip the egg whites to stiff peaks.
6. Fold a small amount of the whipped egg whites into the chocolate mixture to lighten it.
7. Gently fold the chocolate mixture into the remaining egg whites, being careful not to deflate them.
8. Pour into a greased baking dish or cake pan and bake for 30 minutes.
9. Let cool slightly before slicing. It will settle a bit as it cools—that’s exactly what you want!
The result? A dessert that’s somewhere between a brownie and a soufflé with an incredibly rich chocolate flavor and the dreamiest texture.

Per serving (if cut into 9 squares):
* Calories: ~95
* Protein: ~4.5g
* Carbs: ~7g
* Fat: ~6g

07/13/2026

These viral cornflake chicken tenders are crispy, juicy, and honestly worth the hype. ✨ The secret? A quick trip to the freezer before baking gives you an even crispier coating!

**Ingredients:**

* 2 chicken breasts, cut into tenders
* 1 tsp salt
* 1 tsp black pepper
* 1 tsp garlic powder
* 1 tsp onion powder
* 1 tsp paprika
* 2 eggs
* 1 tbsp sriracha
* 2 tbsp cornstarch
* Cornflakes (enough to fully coat the chicken)

**Hot Honey Glaze:**

* ¼ cup hot honey
* 1 tbsp butter
* 1 tbsp apple cider vinegar

**Directions:**

1. Preheat your oven to **400°F**.
2. Season the chicken with the salt, pepper, garlic powder, onion powder, and paprika.
3. Toss the chicken with the cornstarch until lightly coated.
4. Whisk together the eggs and sriracha, then coat the chicken in the mixture.
5. Crush the cornflakes and place them in a large zip-top bag. Add the chicken and shake until every piece is completely coated.
6. Arrange the tenders on a baking tray and freeze for **30 minutes**.
7. Bake for **35 minutes**.
8. While the chicken bakes, melt together the hot honey, butter, and apple cider vinegar.
9. Brush or toss the baked chicken in the glaze, then return it to the oven for **5 more minutes**.

The result? A crunchy, golden coating with the perfect sweet-and-spicy finish. Save this one because you’ll definitely be making it again!

07/09/2026

I had to see if the viral sweet potato brownies were actually worth the hype... and they did NOT disappoint. 🍠🍫 They’re rich, fudgy, naturally sweetened with maple syrup, and you would never guess there’s a sweet potato hiding in them.
Ingredients:
1 medium sweet potato, cooked and mashed
2 eggs
4 tbsp all-purpose flour
3 tbsp unsweetened cocoa powder
1/2 cup pure maple syrup
1 tsp vanilla extract
1/2 tsp salt
1/2 tsp baking powder
Chocolate chips (measure with your heart ❤️)
Instructions:
Preheat your oven to 350°F.
Mash the cooked sweet potato until smooth.
Mix in the eggs, maple syrup, and vanilla.
Add the flour, cocoa powder, salt, and baking powder, then stir until combined.
Fold in the chocolate chips.
Pour into a parchment-lined baking dish and top with a few extra chocolate chips and a sprinkle of flaky salt.
Bake for 25 minutes or until the center is just set.
Let them cool before slicing (if you can wait!).
These are perfectly fudgy, chocolatey, and make the best healthier dessert when you’re craving something sweet. Save this recipe and let me know if you think they live up to the viral hype!

07/07/2026

If you’re still using mayo in your chicken salad, let me change your mind. 🤍 This version is creamy, fresh, high in protein, and packed with flavor.

Ingredients:
• 2 boneless, skinless chicken breasts, cooked, shredded & seasoned to your liking
• ½ purple onion, finely diced
• 2–3 celery stalks, diced
• 1 can chickpeas, drained and rinsed
• 1 cup corn (fresh, canned, or frozen & thawed)
• ½ cup plain Greek yogurt
• 1 tbsp lemon juice
• Salt & black pepper, to taste

Directions:

1. Cook and shred the chicken, seasoning it however you like.
2. In a skillet, sauté the chickpeas and corn with a little oil. Season with salt, black pepper, and sumac, then cook for 4–5 minutes until warmed through and lightly toasted.
3. Let the chickpea and corn mixture cool slightly.
4. In a large bowl, combine the shredded chicken, purple onion, celery, chickpeas, and corn.
5. Add the Greek yogurt and lemon juice, then mix until everything is evenly coated.
6. Finish with additional salt and black pepper to taste if needed.

Serve it on toasted sourdough, in a wrap, with crackers, over a salad, or enjoy it straight from the bowl. This is one of those meal prep recipes that tastes even better the next day!

Save this recipe for an easy, protein-packed lunch you’ll actually look forward to.

07/06/2026

No coffee shop needed for this one. 🍵💗 This fluffy guava matcha is creamy, lightly sweet, and comes together in just a few minutes.

Ingredients:

* 1 heaping tbsp Trader Joe's Guava Fruit Spread
* Pinch of water
* Milk of choice
* 1-2 tsp matcha powder
* Ice

Instructions:

1. Add the guava spread and a pinch of water to a microwave-safe bowl. Microwave for a few seconds until melted.
2. Pour the guava mixture into your milk and froth until light and fluffy.
3. In a separate bowl, whisk the matcha with a small splash of water to make a smooth paste.
4. Add a little of the frothed milk to the matcha paste and whisk until no matcha is sticking to the bowl.
5. Pour the matcha mixture back into the frothing cup and froth for another 20 seconds.
6. Fill a glass with ice, pour over the fluffy guava matcha, and enjoy.

Trust me… the sound is just as satisfying as the first sip. 🤍

Save this recipe for your next matcha craving!

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