*Hopefully you were able to participate in the General Strike yesterday (and thanks for the comments). Now onto a post we shot a few weeks ago for those who are interested. We appreciate you being here.

Under “Things I never thought I’d be so enthusiastic about when I was 22,” I’d say that “meal prep” is near the top. And yet, I legit enjoy it. Not because I love to cook, I’m still not very good. But because I love a project that keeps me home on a Sunday afternoon, so I can listen to my gripping podcasts and audiobooks, have some me time, and enter the week armed with a few good meals and non-ultra-processed snacks my kids will actually eat. I’m sure there is some sort of neuroscience around the dopamine released when you feel like you have your shit together. Like how buying new workout clothes makes you feel like you’ve done something good for yourself. Now, I vascillate on what I meal prep (on a perfect Sunday I might roast a chicken for dinner and leftovers, then make broth from the bones, make a big soup for Brian and I, cut up veggies for salads and make homemade salad dressings) but today I’m showing you the three VERY easy healthy snacks we make for the kids (and us) that they actually love.

Here we go – they are all EXTREMELY easy, only require one bowl each, and have hidden healthy stuff. We are talking chocolate veggie muffins, no-bake energy bites, and turkey and veggie meatballs (gluten-free). I didn’t develop the recipes, so I’m going to link to the food creators who did to make sure they get the love. But I did tweak them 🙂

Chocolate Veggie Muffins

I’m not a baker AT ALL – too scientific, too specific, too easy to mess up. But these muffins only require you to dump all of the ingredients into your blender, blend, and then bake in muffin tins. We’ve made these probably 10 times now, and I modify the veggies (you can sub spinach for kale or add protein powder easily). At times they’ve looked more green (which my kids, of course, have an adverse reaction to), and at times I’ve put more cocoa powder to ensure they are sweeter.

You can easily substitute maple syrup for honey or almond butter for peanut butter. I’m sure most of you are more intuitive bakers than I am, so you probably knew that. But I am a firm recipe follower, so subbing things out feels like a real life-threatening risk to me.

As far as the dry pantry stuff goes, if you buy enough at first, it can last you through multiple batches. I found the recipe here (and I’ve tried doubling the recipe, but they don’t get eaten fast enough). Oh, and you have to refrigerate them, or they’ll mold (mine did last time).

Kaitlin is always ordering me to do a slight smile so I don’t look angry in the shots, but I know that I don’t typically look so pleasant while meal prepping by myself.

You can also add nuts during or after with the chocolate chips 🙂 Again, original recipe here.

I didn’t shoot the other two snacks (I had made them the night before), but here you go:

Turkey Veggie Meatballs!

I JUST started making these, and my goodness, they are the best protein snack hack for the whole family. I’ll pop no less than like 8 in my mouth a day, working from home. We have a lot of growing 12-year-old boys who come over, and they devour these guys. And they have no gluten, dairy, or sugar. Just turkey, zucchini, and herbs/spices. We doubled the recipe one week (made 96 of them, which was aggressive), and I found that adding way more seasoning than the recipe calls for helps a lot. I used my Trader Joe’s ranch flavoring (probably 2 tablespoons), and it added so much more flavor (and made it taste a little Mediterranean). Big fan. Original recipe HERE (just add more salt and seasoning if you aren’t adding to another recipe, imho).

No-Bake Energy Bites

These are the snacks that my kids ask for the most out of all of them, likely because they are dessert adjacent and pretty sweet and chocolatey. But honestly, anything is better than them grabbing for a bag of ultra-processed stuff, because at least I know what is in this. It’s pretty basic, recipe linked HERE, but you can add hemp seeds, protein powder, nuts, dried fruits, coconut flakes, etc. You’ll need to throw on a tray in your freezer for at least an hour to let them harden, and we leave ours in there until gone instead of transferring to the fridge (the kids just like them more that way). Just don’t make them so big, or they remain super hard when frozen. (Brian made them the other day as big as golf balls, and they were like jaw breakers from the freezer). Again, can substitute honey for maple syrup and different butters for peanut butter. I can’t imagine these are low in calories, but that’s not the point here – I just want whole foods that they’ll actually enjoy eating.

If anyone has go-to healthy snack recipes, please let them know in the comments! I recently made these other muffins for our kids, and they were excellent. But I don’t want my kids to burn out on them, so always looking for new options. And y’all, even though my kids are 10 and 12, they still don’t LOVE veggies, so any stacked with greens, please share. xx

*Photos by Kaitlin Green

Gift giving tends to fall into one of a few categories. You’re either buying something for someone you have totally figured out and know you nailed it, someone you know super well but after years or decades of gift giving, you’re totally out of ideas, or someone you don’t really know but either feel obligated to in some way, or you legitimately want to do something nice for but are a bit lost on what to get them.

Any time you’re giving a gift, it’s nice to feel like the receiving end either could really use the thing or really wants the thing. It’s so crappy when it’s neither of those scenarios, frankly. Not to mention wasteful.

So today, I have a winning gift idea that always hits, and since the title of the post gives it away, I’ll cut to the chase: Food gifts. Maybe you’re thinking “Arlyn, I’ve got my tin of popcorn/cookies/cellophane-wrapped fruit cake ready to go for my friend/family/kids teacher,” but that’s not really what I’m talking about here. You see, last month, to surprise my husband on a big landmark birthday, I arranged for a close friend he hadn’t seen in over a decade to come into town. It was great, and during the long catch-up part of his visit, we asked about upcoming holiday things: where are you spending it, do you have any fun traditions, are you buying all the kids gifts or does your family do something else?

Turns out, his family does something else. He went on to explain the merits of food-based gifts and why it’s basically all he gives to adults anymore and it made so much sense. A food item rarely becomes a burden for someone to have to store or find room for, it can be enjoyed right there and then with everyone present if they choose (or can be stashed and saved for a later date to be enjoyed by themselves), and it’s a great way to buy something pretty special for someone they’d likely never do themselves. He also explained how fun it is every year to find just the right bottle of wine for his brother (or maybe it was his brother-in-law) or have the cheesemonger in town put together an array of local offerings for his dad…that kind of thing, and it’s something he looks forward to doing and figuring out.

So, in honor of my husband’s friend’s great idea, and my new-found desire to give everyone in my life a food-based gift, I put together the following guide. But first, some rules:

Rule #1: Food gifts should feel highly personal and special. 

Knowing the gift receiver fairly well and what they do or don’t like to eat is pretty crucial to the successful food gift concept. Otherwise, you risk it feeling like you popped into the nearest TJ Maxx on the way over and grabbed something from their clearance food aisle. There’s a time and place for picking up a decent bottle of wine at the store—say…a neighbor’s holiday open house—but we can do a little (or a lot) better than that.

This is a chance to gift something to someone that they might not be inclined to get for themselves. Maybe you know a baker who struggles to justify buying that super fancy vanilla bean paste, or the coffee connoisseur whose been intrigued by concentrated coffee packs but doesn’t want to spend the money to stray from their everyday go-to. Let your gift of food be something that makes them feel adventurous or luxurious without the financial risk. 

Rule #2: Don’t make the gift receiver do more work. 

While there are some exemptions on my curation below of food gift ideas, think twice before wrapping up a make-your-own-mozzarella kit. The idea here isn’t to add to their to-do list (even if it sounds fun), but rather to have something ready-to-use and -eat. Maybe even something you can enjoy together, or they can easily share with other loved ones. A bag of biscuit mix from a renowned bakery? Sounds nice, but you know what’s better? Already made biscuits from a renowned bakery. Throw in a tub of pimento cheese and jam to round it out. 

Rule #3: Get something not necessarily holiday-related.

Let me explain this one a bit because it’s completely subjective to me and my low tolerance for unending amounts of sweets. Don’t get me wrong, give me a tin full of cookies and blondies and all that jazz and I’d be a happy girl in theory. But I get so sugared and baked good-ed out before Christmas even comes around because it comes from everywhere. Cookie exchanges, steaming cups of hot chocolate while strolling and looking at lights, boxes of goodies from friends, bake sales at my kid’s school…for me, it’s too much.

But give me a beautiful array of fancy tinned fish I’d admire but never warrant purchasing, and now we’re talking. Specialty olive oils for my next pizza night? Yes, please! Sure, I have chocolates on this list because some people can’t get enough, but don’t forget to think outside the confections!

Okay, on to some fun ideas (that frankly, I wish someone would gift to me as I’d be a gracious and grateful recipient!). Keep in mind that you can, of course, buy these specific items, but mostly, they’re to give you ideas that you can customize toward the liking of the recipient (though thankfully, a lot of these can also just be shipped directly to their home in case you aren’t seeing them in person this holiday season).

For The Big-Bold-Flavor Cook

Loisa Flavor Trio Combo, $29 | Essie Spice Signature Sauce Collection, $46 | Diaspora Co. Nadir Nahdi’s Fave Spices, $75

I can think of a handful of my friends who would love any of these, and I can think of a handful of others who wouldn’t know what on earth to do with them. So, that’s where rule #1 comes into play again. But if you have a loved one who loves cooking and exploring new flavors, any of these would be so great (spoken by a person who loves to cook and explore new flavors). The Loisa trio is rooted in Puerto Rican food but could likely work in so many other cuisines, the box from Essie Spice is all sauces, and the Diaspora collection is as potent as the tins are beautiful for anyone interested in Indian cuisine.

For The Friend With A Sweet Tooth

Levain Bakery Signature Cookie Assortment, from $29 | Compartés Chocolate Covered Fruits Assortment Gift Box, $70

A big batch of chunky, heavenly Levain Bakery cookies is one of my favorite gifts for anyone in my life who’s a cookie lover. They’re pricey per unit but so, so good. And these chocolate covered fruits from Compartés are out of this world beautiful, so could be a great option for someone extra special you want to impress.

Jeni’s Ice Creams Best Sellers Collection, $58 | Bourbon Caramel Sauce, $15

Ice cream is a perfect dessert-y gift to give this time of year because it can be popped in the freezer for whenever someone is ready to satisfy their sweet tooth, even if that’s not for a few more weeks. Jeni’s brambleberry crisp is one of my all-time favorites, and that’s a deeply rooted chocolate lover saying this. Oh, and throw in some bourbon caramel sauce for a real treat.

For The Cook Who Loves Little Luxuries

Brightland The Pizza Night Set, $89 | Flamingo Estate Olive Oil & Fuyu Persimmon Vinegar, $98

I know this isn’t a “what to buy Arlyn” gift guide, but for anyone here in my life reading this, feel free to buy me anything, especially this fun “Pizza Night” set from Brightland. The olive oil bottles themselves are already so beautiful and gift-worthy, but throw in an excuse to host a pizza party, and I’ll take it. But if you want something more elevated (and your budget has some more wiggle room), Flamingo Estate has this lovely box set of heritage olive oil and an exciting fuyu persimmon vinegar!

Maldon Sea Salt, Set of 2, $22 | Herbs de Provence in Ceramic Crock, $20

Maldon salt is my “make it a little more special” staple (I have a giant tub of it from Costco), so any cook in your life would 100% love this. Same with a great crock of herbs de Provence.

Rubirosa Sunday Sauce Kit, $70

Rubirosa is a famous red-sauce joint restaurant in NYC and they’re known for their vodka sauce (on top of other things). This awesome kit brings anyone who receives it straight to New York without the flight (or the impossible waitlist/reservation).

For The Coffee Or Tea Lover

Kloo Concentrated Coffee Tasting Set, $75 | Farmhouse Pottery Vermont Creamed Honey, $20 | Sachai Tea Co. Chai Concentrate Sampler, $35

Concentrated coffee is gaining traction even amongst coffee snobs, and this set from Kloo is so gorgeous. It would be such a special treat to receive and explore something new for anyone locked into their coffee routine. And if your recipient is more of a tea drinker, there’s a concentrate for that, too! (And the creamed honey is just so decadent no matter which way you lean.)

For The Bruncher

Callie’s Hot Little Biscuit Share the Love Gift Basket, $55 | Marmalade Grove “Party Of Six” Gift Set, $54 | Vermont Farmhouse Maple Syrup, $38 for 16 oz

Biscuits with pimento cheese, swoon-worthy marmalades, Vermont-farmed maple syrup…any breakfast person in your life will absolutely love any of the above, I promise.

For The Adventurous Snacker

Fishwife The Tinned Fish Party Pack, $55 | Crave Japan Mystery Drinks And Snacks Crate, $40 | Ayoh The Works 4 Sando Sauces, $40

Just like coffee and tea concentrates, “luxury” tinned fish is kind of all the rage right now amongst those who consider themselves foodies. And there’s no more of-the-moment brand than Fishwife, imho. For something a little bit less niche, if you have a snacker in your life, I bet they’ll have a lot of fun with this mystery box full of Japanese snacks. And if that’s still not quite right, mayo and sandwich lovers rejoice, because chef Molly Baz recently released her brand Ayoh! and you get the whole flavor range for $40.

For The Baker

Heilala Vanilla Paste with Gift Box, $25 | Penzeys 4 Jar Bakers’ Assortment Gift Pack, $37

A tub of $25 vanilla paste (that’s raved about, FYI) and $37 spices (from a very beloved brand) are just not how I would spend my own money even though I bake fairly regularly. But that’s not based on the items themselves, rather that it seems like too much of a splurge. Which is exactly why they’d make awesome gifts! 😉

For The Cheese Devotee

Cowgirl Creamery The Ultimate Cowgirl Cheese Collection, $150 | Classic Medium Cheese & Charcuterie Board, $159

Somehow, cheese is one of the most expensive gift ideas on this whole list. Who woulda thunk it? You could very easily find a great local cheese shop and ask the cheese monger/shop worker to help you put together a far more affordable spread. You could also send a fabulous assortment from Cowgirl Creamery across the country (via Goldbelly, which you should check out for a huge variety of food-related gifts) or a full charcuterie board from Boarderie.

For The Wellness Seeker

Ghia Non-Alcoholic Berry Apéritif, $38 | Stone Hollow Farmstead Strawberry Rose Drinking Vinegar, $19

Ghia isn’t new on the scene, but it’s still buzzy and feels like a fancy bottle of something with a little more thought than a Trader Joe’s bottle of wine (no hate, I love TJ wine). Plus, it’s non-alcoholic so it’s still viable for anyone in your life who doesn’t imbibe. And while I think a drinking vinegar is not for everyone, if you know someone who already sips apple cider vinegar for health benefits, this would be a thoughtful and exciting thing to try, I think.

For Someone Who Appreciates A Good Steak

Best of Porter Road Box, $145

Once upon a time, I would regularly receive a yearly box of fancy meat and cheeses from a client of a previous job. I looked forward to that box of meat every December. Everyone on my team did and it became a yearly talking point. While this one breaks rule #2 (don’t make someone do more work), I doubt any carnivores in your life would mind throwing a very good-quality steak on the flat top/grill/stove at any point in the year.

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So there you have it my friends. There are so many ways you can take the food gift and have a lot of fun with it. And if it becomes “your thing,” I can almost guarantee that it’ll become a yearly treat for the receiving end to see what you come up with for them. It’s truly just such a useful gift that requires very little burden, so to me, that’s a win-win.

Enjoy, happy gift giving, and merry everything. 🙂

Opening Image Credits: Styling By Emily Henderson | Photo By Sara Ligorria-Tramp | From: Holiday Entertaining Just Got A Whole Lot Easier

Despite having a digital job I like the analogue. Much like moving from book to Kindle, it took me six years to move from chopping with a knife to using a “chopping tool”. It’s not that it felt like cheating, it’s that I enjoyed the “one knife, one board” simple and meditative process. When I started to actually cook, in 2018 (kids were 2 and 4) I really needed the mental meditative chopping break between work and parenting (this was once they could be on their own while I cooked in the kitchen). I actually wanted the soup to take 1/2 hour to prep because I would throw on a podcast and the kids would know that that was my time. This carried through Covid where I sought out recipes that would take over 2 hours to prepare (I don’t bake and never got into the sourdough thing so I put all my kitchen energy into crazy complicated soups and gourmet salads which kept me entertained and distracted and I learned so much). That’s all to say that our nights are VERY different now (kids are 8 and 10 and they have different sports at different locations on different nights so we are out until at least 6:30 three nights a week). I do most of my meal prep for the week (for at least Brian and I who don’t want to eat only frozen chicken nuggets) on Sundays. And after also cleaning all day on Sundays I wanted to speed it up (the charm has worn off and I’ve already listened to four hours of podcasts at this point). I know that a lot of people aren’t into meal prep but here is what I do: I prep out Tupperware containers of salad makings for lunch (thinly sliced cucumber, carrots, radishes) and then I make at least one if not two soups to last us til Thursday (usually one that is more broth-based that lasts til Tuesday and one more bean or lentil based that lasts longer). But what I didn’t want was a bunch of tools with a bunch of parts that I would have to keep track of, clean, and then know how to use for what vegetable, etc. It’s just too much and ends up in a landfill (for me at least, I’m sure others can handle this complexity). I have a food processor and I’ve used it twice. I liked a big knife and a board until I found these three gadgets which are still simple and satisfying, but just speed it up a bit (and are easy to throw in a dishwasher and store).

Vegetable And Onion Chopper Dicer

Vegetable Chopper

Onions were the first culprit, the “pain point” as they like to say in marketing (and I’m a crier). So I found this chopper (via Amazon, but from Oxo which is a brand I really trust for whatever reason) and it’s SO SIMPLE, only two parts, easy on/easy off, and chops into nice large diced pieces (and equal sizing). It’s easy, and fun and the kids obviously enjoy it because it makes a powerful and has satisfying click when it cuts all the way through (they cut comically small apple snacks like this). Then the onions stay in the dish and have an opening in the back when ready to throw in the pot. I also use this with carrots, radishes, apples, and anything on the harder side that I want diced and not sliced (I’m not an expert so maybe you could use it on cherry tomatoes but anything with a tougher skin might not go through. Skip the fancy multi-part tools for dicing if you want to speed things up a bit (and then throw it in the dishwasher). I love this new tool. ****OOh I also made sweet potato croutons with this for my salads – you have to slice them into large discs first with the mandoline, but then it makes them uniform so some don’t burn while others are undercooked.

My Glorious And Perfect Mandoline

Mandoline

I’ve been using this mandoline 1-2 times a week for what feels like forever (2 1/2 years) and it has absolutely improved my life (and food). I did a lot of research before I bought this one because AGAIN so many have a ton of blades, and parts, and also what my favorite chefs recommended were over $100 which just seemed a bit nuts (I get it, I recommend high-quality home stuff, too). But I’m a basic (if not prolific) home cook for just four people so I don’t need all the options for mass quantity or too many varying shapes/sizes. I just want to cut carrot chips, cucumber chips, sweet potato chips, and radish chips. I want thin slices for salad toppings and thicker slices for snacking and dipping in hummus.

This tool adjusts SO EASILY to go thicker and thinner and has a protective slider thing that grips onto the fruit/veggie when you get down to the nub (where you can easily slice yourself). You can use this with apples, pears, red onions, and tomatoes for burgers, too – anything you want to cut thin and uniform. Using a knife to do really thin slices is virtually impossible for me and with my poor knife skills can be dangerous. Anyway, do your own research but I think this one is the perfect balance of simple to use, few parts, easy to clean, does the job so well, and isn’t crazy expensive (while also not being super ugly which is nice).

A Simple Hand Chopper

Hand Chopper

I bought this chopper to experiment with garlic and nuts and also so the kids could help more with some of their snacks (cut-up fruit mostly). This is the tool I use the least of the three (while it works for rusticly chopped garlic, I like mine minced so I use a press). But it’s a $10 purchase that is fun for kids to help with because they just have to slam, slam, turn, slam, slam turn and they can control how chopped something is (good for ice cream toppings, too). While we try to let them use all the knives at this point (they have to learn somehow) sometimes after school when we have 6-8 kids here on our days I don’t want a bunch of knives out and I like that I can hand them a bunch of strawberries and they can take turns cutting up their own. I’m sure I’ll find other purposes for this, but if not it’s small, only has two parts, is affordable, and is getting used.

Also if you are into my cutting board know that I can’t find any on the market that are large like this – almost like a 1″ wood chopping surface (butcher blocks are too cumbersome and heavy, and the thin ones don’t look good just sitting on my island), but I do love those new Made-in Knives (they make my induction pots that I love a lot, too). So pretty, a great weight in the hand, and while they are still new they sure are sharp.

If there are any basic/simple tools that I’m missing let me know. You can probably tell how I feel by now, but it seems like companies try to “make life easier” but just complicate home cooking (some garlic presses have like 4 parts, and NO we don’t need a separate avocado slicer unless you run a restaurant or do 30 person taco Tuesday nights). If you have a large family you might have a totally different opinion. It’s just more dishes to clean, more stuff to clutter up our lives and eventually more stuff to end up in landfills (IMHO). So while I’m certainly not perfect nor an expert, these tools are consistently used, nice to look at, and make my life easier without cluttering it up. I had NO IDEA that I had so much to say about these tools, but there you go. 🙂

Mandoline Here
Dicer/Chopper Here
Manual Hand Chopper Here
And don’t forget my favorite soup or healthy cookbooks are here (ha, I also don’t like looking at an iPad while cooking)

*Photos by Kaitlin Green

I’m in “hibernate and rejuvenate” mode after two months of social, physical, and emotional depletion. WELCOME TO THE NEW YEAR. While I’m not a chef or a food expert, I’m a busy mom who loves to throw a bunch of protein and vegetables in one pot and feed her family (while listening to podcasts and chopping while meditating). I like it when the house smells like onion, garlic, and chicken and it makes me feel really proud to shove nutrients into all our bodies (yes, often with a side of toast or grilled cheese for the kids who aren’t soup enthusiasts like me). This soup is soooooo easy, extremely cozy, and yes my kids really do like it (without the spinach because they are still little monsters who think “green means poison” which frankly I’m over, but I don’t have the nighttime battle energy and I don’t want to waste expensive produce so they win). It’s even better with jasmine rice or wide egg noodles, but I’m trying to be grain/gluten-free for a bit so I pull out my portion before adding rice noodles (you’ll see). This soup can be in the fridge for 2 days (not like this soup which can last for 4-5 days). It’s a crowd-pleaser January-March and if you are sick, add more broth and sip on it all day.

This is a last-minute post because I had a last-minute trip away and my brain hasn’t recovered, so I’m going to write out the directions real quick (also, it’s that easy):

1. Chop/dice a medium onion (yellow is best, white is great too), and saute in hot olive oil. I don’t know why the olive oil needs to be hot but that’s what they tell me.
2. Add 2-3 cloves of garlic (I’m a garlic lover), 3 diced carrots (chopped evenly or roughly), and 3 chopped celery ribs.
3. Add a bunch of salt and pepper (maybe 1/2 a teaspoon of each) and 1 FULL TBSP of Herb De Provence. Mix and sauté on medium heat for 6-8 minutes. This will seem like a lot of this spice (and it is) but it’s all you need (almost).
4. Add one large raw chicken breast (sometimes I sear it to contain the moisture and add flavor to the veggies, sometimes I don’t – I don’t know what is better) and two boxes of broth (4 quarts). Pop a bay leaf or two and bring to a boil, then turn down to a simmer and cook the chicken (usually 12-15 minutes).
5. Pull chicken out, let it rest (I often don’t, TBH), and then shred it with two forks. Pop it back in the pot, stir and you could eat it like this! DONE! OR these two options:
6. FOR KID FRIENDLY – We often pull Brian and my portions out because we try to not eat a lot of grains when we are being super healthy and then we’ll throw in thin rice noodles for our 8 and 10-year-olds (I eat them too obviously, pretty often). Thin rice noodles are so great because they cook super fast. We couldn’t find any of the super thin ones so we bought this “rice noodle linguini” which took longer (4-6 minutes). I think the texture and flavor of normal egg noodles is better than these, but I like that it’s gluten-free (not grain-free) and the thin ones are crazy fast to cook (so look for those instead).
7. FOR SUPER HEALTH FRIENDLY – For those who want to sneak more veggies into their diet we like to put spinach and frozen peas in the bottom of the individual bowls and ladle in the super hot broth/soup which will wilt the spinach and cook the peas (without them being soggy). If you put it in the pot it’s fine for night one but less good as leftovers on day three (and I like the peas to pop and feel fresh).

Y’all, I made this for my team while we were shooting this obviously and it was so cozy, easy, flavorful, and really hard to mess up. IT’S GOOD. Again, the only thing I would do differently is buy/find thin rice noodles. I also love to take fast readymade rice (Trader Joe’s jasmine is great) and steam it in the microwave and pop it in the bottom of the bowl then mix. I find rice just so GD comforting in a chicken soup.

Maybe this is the time when I announce to the universe that I would like to team up with a PNW chef or food influencer and do a soup-specific cookbook based on my obsessive/experience (either 2024 or 2025, I’m in no rush). I have a solid and fresh idea and an entertaining concept. I’m fearful about my bandwidth but I used to style so many food shoots when I was a stylist and it’s really, really fun…Anyway, I wouldn’t want to actually pretend to be a chef (I’m obviously not), thus finding the right partner that can help dial in the recipes. So there you go universe! Also, the visual recipe of today’s soup will be on IG grid and stories later today if you want to see it in action. Happy Souping:)

xx

E

*Photos by Kaitlin Green

I, like many people, overindulge during the long and hectic Halloween-to-Christmas months and then like to hibernate in January/Feb to reset (and undo some lifestyle damage). I don’t really opt into NA drinks except when friends are over and they are drinking because then I want to feel like I’m on the same plane with them. While all “experts” agree that abstaining from alcohol completely is best for your health, with “moderation” coming in second, for some of us (ahem, me) I find that moderation isn’t my strength, and restricting myself with boundaries and discipline is an enjoyable and effective way to reset after the holidays. Last year, I was fully dry in January (fine, barring one moderate night with my MIL while Brian was out of town for 10 days) and y’all I found that with the right tools (delicious soups, good books, baths, some gummies, the sauna blanket, a lot of yoga, walks, and some NA drinks) I actually really enjoy and indulge in the reset. I want to be clear, being strict about most things isn’t necessary and is a specific personality type, of which I fall into – it is more of a personality flaw, but one that I have learned to manage in a healthy way. In the name of finding some substitutes (mostly on the weekends should we have people over), I tried all of the above. And while more has come out in the last year I figured I’d share which ones were my favorites.

1. Best Day Brewing Kölsch Non-Alcoholic Craft Beer | 2. Wellbeing Non-Alcoholic Intentional IPA | 3. Crux NO MO Non-Alcoholic IPA | 4. Athletic Brewing Company Craft Non-Alcoholic Beer

I didn’t mind most of these, but the No Mo Hazy IPA was hands down our favorite. I actually continued drinking these through spring even when I was back to having drinks on the weekends (a fun hack is to go back and forth between normal beer and NA beer, especially through long day drinking bbq days). I did reach out to one of my best parasocial friends, Dax Shepherd to see if I could get some Ted Segers sent my way but they were out, (Dax and Best Friend Aaron Weakley just created this NA beer that is meant to be awesome).

5. Recess Mood Magnesium Supplement Drink Calming Beverage | 6. Giesen Dealcoholized Sauvignon Blanc | 7. Leitz – Zero Point Five Non-Alcoholic Pinot Noir | 8. Greenbar Distillery Organic NA Un Gin + Tonic | 9. Leitz – Eins Zwei Zero Rose Can

I really loved the Leitz brand and that sparkling rose was delicious, with Recess coming in second. One of my closest friends who is solidly sober was so impressed with the Leitz brand drinks and took a photo of it so he could buy it back in his hometown. And if I’m being totally honest a diet tonic with a splash of grapefruit juice is my favorite NA drink, with a kombucha on ice coming in second. I have tried the NA spirits, and many do taste good but I don’t know – having a faux old-fashioned is only fun if you are at a party, but at home, I found myself not wanting it.

Most nights I opt for a long weighted walk around 6 pm and any desire for a glass of wine is deleted. Then after the kids are down I make a hot tea, sit in the sauna blanket, or chew on 3 MG of an indica gummy and take a bath with my romance novel. It’s legal here by the way and while I absolutely do not like being stoned, I have found that taking a very very small dosage sends me to sleep with zero of the negative side effects (munchies, paranoia, anxiety). Now, if/when I’ve accidentally upped to 5MG (which is 1/2 of a gummy) I will eat the entire carton of ice cream or a bag of Doritos – SO DELICIOUS. I’m only saying this as someone who formerly HATED weed and I still do not want to get truly stoned, like ever again. It’s clear that my body chemistry doesn’t feel compatible with it, but during lockdown, Brian and I experimented very slowly and in tiny doses and found strains that simply helped me relax at night in a healthy, moderate way. To be honest, I think there should be way more laws around it and I wish there weren’t a dispensary on every corner in Oregon. But I feel that nibbling on a gummy is a really nice alternative to a glass of wine and is totally harmless (and is a positive in my life). However, speaking from experience I only imbibe after the kids are down – I tried it before dinner a couple of times and let’s just say putting the kids down felt so long and hard as they “needed my attention” and “didn’t listen” (aka they were totally harshing my buzz!!).

For me, it’s all about replacing the bad habits with the good and in my late 30s (6 years ago when the kids were both toddlers and I felt like I was drowning). I found that consciously opting for a healthy fun thing to do to replace the wine was actually really lovely and totally doable. We all have our tools and mine are podcasts while cooking cozy soups, reading romance novels while taking a bath with or without nibbling a gummy.

Anyone else have any rec or fun new habits you’ve adopted??

*Photos by Kaitlin Green

If you’re anything like me during this time of year, specifically this week, you are SO tired of eating indulgent food but also kind of stuck in the hamster wheel of reaching for leftover cookies, some dried-out mac and cheese and just waiting on the New Year to “start fresh.” I know, I know…

But I’ve got something for you today. Something to either help you plan for that first week back to work or RIGHT NOW. I’m sharing my favorite super easy, fairly nutritious but also very satisfying recipes perfect for lunch or dinner. I’ve made these on repeat for years and they always hit. Even my toddler eats most of these happily, vigorously signing for more (especially the lentil soup). So family friendly + filling + around 30 minutes to make = a win in my house.

Let’s start with that lentil soup I mentioned that I’ve kind of doctored up myself from many recipes I’ve tried over the years. Here’s where I landed after making my own tweaks. One note is that I’m not a recipe writer, and I also rarely measure anything so forgive me if anything here looks off. I took note of how much I was throwing in while I made it this time for the photo for the post and yeah, my 22-month-old ate her bowl, half of my bowl and half of my husband’s. 🙂

Arlyn’s Lentil & Kale Soup

Prep: 10 minutes

Cook Time: 35 minutes

Total time: 45 minutes

Serves 4

Ingredients:

• 4 tablespoons olive or avocado oil, divided
• 1/2 large white or yellow onion, chopped small
• 3/4 cup carrot, chopped small
• 3/4 cup celery, chopped small
• 3-4 garlic cloves, minced
• 1 cup green lentils (rinsed and picked through well)
• 14.5 oz crushed tomatoes
• 32 oz chicken or vegetable broth
• 2 dried bay leaves
• 1 teaspoon each of onion powder, garlic powder, cumin
• 1/2 teaspoon salt
• A few scrunches of freshly cracked pepper
• 2 cups kale, taken off stem and chopped (I prefer the dark, flat kale over the lighter green curly kale here)
• 1 lemon cut into quarters, for serving

Directions:

1. Heat 2 tablespoons olive oil in a large soup pot or Dutch oven on medium.
2. Add chopped carrot, celery and onion. Saute for about 5 minutes, until onion is translucent.
3. Add garlic. Saute until fragrant, about 1 minute.
4. Add lentils and stir for another minute or two.
5. Add the rest of the ingredients (except the kale and lemon). Increase heat to medium-high. Stir to combine and let it come to a full boil. Reduce heat back to medium (or whatever temperature allows the soup to simmer/bubble without boiling).
6. Cook for 20-25 minutes until lentils have softened.
7. Turn off the heat. Remove bay leaves, add in the remaining 2 tablespoons of olive oil, and, using an immersion blender, pulse the soup 4-5 times. This will make it a little creamy but still textural. (Note: If you don’t have an immersion blender, simply add the 2 tablespoons of olive oil to a blender and about a cup of soup. Blend but be careful because hot soup in a closed blender creates a lot of pressure and you risk the top blowing off and burning yourself. I speak from experience…)
8. Once blended (and recombined if you used a blender), add in kale. The residual heat of cooking will wilt the kale just enough. Taste and adjust seasonings to your liking.
9. Plate the soup and add a drizzle of fresh lemon

Depending on if you want a little carb to finish it off, you can serve it with a crusty roll or baguette. Even though this has tons of veggies in it, I also occasionally start with a simple greens salad drizzled with olive oil, sharp balsamic and whatever herbs I have going bad in the fridge.

Avocado Mojo Bowls

Recipe: via Pinch of Yum

Pinch of Yum is one of my favorite food accounts to follow. I’ve never made a bad recipe from her. This one uses the magic of a store-bought rotisserie chicken, a quick avocado mojo sauce (IT’S SO GOOD I tend to go overboard in my bowl) and some seasoned sweet potato wedges which is a great balance to the savory nature of the sauce and protein. I like to steam some green beans to throw on the side and it’s the perfect, wildly yummy and wildly easy dinner for when you have nothing left to give. (Note: the recipe link actually includes chicken meatballs which I’ve never made, but she shared the sauce and wedges recipe on her Instagram with rotisserie chicken and that’s how I always did for the dish.)

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A post shared by Danielle Moss (@daniellemoss_)

La Scala Chopped Salad

Recipe: via Danielle Moss

A version of this salad exists in nearly every corner of the Internet. The original is from a restaurant here in LA called La Scala. For having a fairly short list of ingredients, it’s just so dang satisfying and well-balanced. I usually use Danielle’s recipe because it’s the first one I tried and I’m loyal since it hits the spot. She uses deli turkey, but I usually use salami instead (the restaurant offers both versions and I enjoy them each for different reasons). Sometimes I add in chopped tomatoes if they’re in season, red onion, shallots, or even hard-boiled egg, but it’s honestly perfect as written.

Weeknight Whole30 Chicken Burger

Recipe: via No Crumbs Left

There are very few times when I can tolerate a burger-like meal in a lettuce bun. Stop. That’s just a salad. But I have to tell you. There’s something about the combination of the outstandingly juicy chicken burger with the dreamy remoulade (sounds fancy, is SO easy), marinated red onions, pickles, and crunchy iceberg lettuce that is pretty magical. All of Teri’s/No Crumbs Left’s recipes are. I usually put it in a bun for my husband but I gladly eat this—with extra pickles and sometimes a slice of melted white cheddar—as shown. UGH, it’s so good my mouth is watering thinking about it. I usually make a double batch and freeze what I don’t eat fully cooked for another day. They reheat great in the air fryer. If you’re feeling like you need something else, throw in some sweet potato fries on the side.

Salmon Tacos W/ Mango Cucumber Salsa

Recipe: via Pinch of Yum

Tacos are always a hit and with so many options for tortillas these days (corn, flour, casava almond flour, etc.) you really can tailor them to your dietary needs and preferences. These salmon tacos are a hit in my house. They’re beautifully spiced, easy to throw the salmon in the air fryer or even toaster oven for about 10 minutes, and you can make the salsa while that fish cooks. Boom, done! I was a little skeptical of the corn/mango/cucumber combo but it works, trust me. Fresh, crisp, sweet. And it’s all rounded out with a drizzle of honey which you can leave out if you’re watching your sugar but if you’re okay with it, it takes it all over the top. I found that the recipe for the salsa makes a bit too much, so feel free to scale back…or just make more salmon. 🙂

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A post shared by Ashley | Baker By Nature (@bakerbynature)

Cod In White Wine Tomato Basil Sauce

Recipe: via Baker by Nature

Of all the recipes on this list, I’ve been making this one the longest. If you’re ever looking for a fast recipe, white fish or shrimp is usually the best base because it cooks in minutes (like…in under 10 minutes). This is SO DELICIOUS. The white wine tomato basil sauce is something I could drink. I lick it off the spoon while I’m cooking (unless I’m cooking for other people because I’m not rude). I’ve even made it without the wine for the whole family and it was still great. A little less punchy but still satisfying. To round it out, I make asparagus that I throw in the oven while this cooks and if I’m feeling fancy, some little potatoes I prep in the air fryer.

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A post shared by Colu Henry (@coluhenry)

Creamy White Beans With Herb Oil

Recipe: via New York Times Cooking (similar recipe here via Coco Et Sel)

Okay look, I know I’ve written the words “THIS IS SO GOOD” in nearly every recipe here, but THIS IS SO GOOD. I’m heavy in a bean phase right now, so this is likely representative of that, but honestly, it’s a world-class recipe made from a can of white beans and herb oil that’s very similar to a pesto without the parm (though a bit of premade pesto would be fabulous here, too). Sometimes I simply just eat a bowl of beans, other times I throw in an acidic salad and crusty ciabatta and IT’S THE PERFECT MEAL. I’ve never had the patience to make this with dried beans but I guarantee it would take it over the top.

And that’s it! A week’s worth of dinner recipes for you (or lunch and dinner if you make double portions or are only feeding two people). I really hope you try some of these as they truly are some of my top go-to’s and I always feel great after eating them. Never heavy or heartburn-y, though I recognize everyone is different when it comes to food.

Have a WONDERFUL New Year everyone, and see you in 2024. 🙂

Your friend in design (and easy dinner recipes),

Arlyn

A couple of years ago, I crowdsourced the best Trader Joe’s appetizers, dips, and food combinations and the response was AWESOME. I was so grateful! So since this is still such a great resource for delicious, affordable apps and snacks for any holiday party (or hanging at home), we wanted to see what was new on the Trader Joe’s shelves that were things not to miss. Again y’all did not disappoint so thank you! We put all of the new suggestions at the top but you can still see everything from the original post after. Everything is still just as tasty:)

I needed help and you seriously delivered. I’m bookmarking this page forever. I shopped exclusively from Trader Joe’s in my 20s (in New York) then in my 30s in LA until we moved back to Los Feliz and I couldn’t handle the 15 minutes it took to wait for parking, not to mention the line to check out. But now that I’m back in Portland, where running mom errands is a JOY. But I literally didn’t know what to bring to an appetizer/crafting get-together a couple of weeks ago. So we put it out there on social media and y’all seriously hooked us up. What we loved so much was how consistent you were – there are CLEAR favorites and not only that but so many of you recommended a combination of two apps that we would have never done (see below). So whether you are hoping for some easy cozy snacks while playing games or serving others this year, here are some appetizer recommendations from Trader Joe’s (unsponsored obviously).

Ok, first the new additions!

1. Unexpected Cheddar Cheese Spread: This was maybe the #1 suggestion when we asked people for their new favorite Trader Joe’s dips and spreads. Gretchen also made SURE it was on the list because she thinks it’s incredible. That’s a lot of praise across the board so y’all this should probably be on all of our shopping lists if you eat cheese.
2. Chunky Artichoke & Jalapeño: This was a big repeat suggestion and it’s easy to see why. Artichokes and jalapeños are incredibly delicious so matched in a dip only makes sense. Then grab a bag of delicious chips and you are set.
3. Vegan Carmelized Onion Dip: Another big repeat suggestion! This also sounds delicious and it’s always nice to have a vegan/dairy-free option for people that doesn’t skimp on flavor.

1. Organic Corn Chip Dippers + Everything and the Elote: Everything and the Elote dip was suggested A LOT. Very excited to try it. But when someone suggested the corn chip dippers it sounded like such a fun and easy combo that would be a huge crowd-pleaser.
2. Organic Jalapeño Seasoned Corn & Rice Puffs: This combo was actually a Gretchen rec! As stated before the Unexpected Cheddar Cheese Spread is a crowd favorite, to say the least. But there weren’t a ton of recommendations on what to eat it with. However, Grethen says they are incredible with the Jalapeño Seasoned Corn & Rice Puffs. According to her, “The puffs have just the right amount of spice and the spread finished it off perfectly”. She also loves the texture combo together!
3. Buffalo Style Chicken Poppers: These poppers were also recommended by a bunch of you and man do they look good! Fried, lots of flavor, and melted cheese? Sign us up.

1. Fig & Olive Crips + Cream Cheese + Fresh Cranberry Orange Relish: Talk about a perfect seasonal appetizer! Who doesn’t love those fig and olive crisps? And then you add that season relish on top of a little cream cheese? Try to keep me away:)
2. Triple Ginger Cookie Thins + Goat Cheese + Fresh Raspberry Jam: Another little delicious snack to assemble yourself or put on a cheese board for others to make themselves! This one is a little more of a dessert since the base is a cookie which I don’t think anyone will complain about. Ha.
3. Raisin Rosemary Crips + Goat Cheese + Honey: If you love the fig and olive crisps and you for some reason haven’t tried the raisin rosemary, then you are in for a treat! This combo is a total crowd-pleaser.

Baked Lemon Ricotta Cheese: I keep hearing about this cheese and how it’s more like a dessert! Y’all recommended pairing it with a berry compote which sounds so good. Definitely is a dish that is going to look and taste fancier than the price tag.

1. Spanakopita: So many of you recommended this. Everyone swears it’s a party hit and is great to have in a pinch.
2. Parmesan Pastry Pups: Sign me up for fancy pigs in a blanket any day of the week. Great for kids and adults!
3. Samosas: The samosas were another greatest hit in our DMs. You guys insist they are a super popular at parties or for a quick and easy snack.

1. Fried Stuffed Olives: I can’t wait to try these. They are breaded fried olives with cream cheese so I can imagine they would be gone very quickly at any gathering.
2. Bacon-Wrapped Dates with Goat Cheese: I am not at all surprised to hear these are fantastic. Jess Note: They are actual pieces of heaven on your mouth.
3. Chicken Cilantro Wontons: I know the frozen chicken potstickers are great but I haven’t tried these yet. I am excited to buy them next time I go to TJ’s.
4. Feta Cheese and Caramelized Onion Puffs: Oh these sound so delicious. A LOT of you said these are the best so I am very excited to try.

1. Buffalo Chicken Dip: This buffalo chicken dip is another clear winner. Y’all suggest pairing with bread or crackers and I imagine there are some great recipes you can use this in too.
2. Vegan Tzatziki Dip: You all said this is great paired with veggies and is a perfect vegan alternative for a dressing or dip.
3. Truffle Dip: If you have had anything truffle based you know it is RICH so I bet this dip would pair so well with celery or carrots.

1. Baked Brie: This baked brie en croûte looks delicious. It looks and tastes fancy and everyone loves bread and cheese, right?
2. Corn Salsa: I didn’t realize tomato-less salsa is such a thing but now I know. We are told that pairing the corn salsa with their blue corn tortilla chips is absolutely delicious.
3. Spinach Artichoke Dip: Almost everyone in the DMs noted that the frozen spinach and artichoke dip is killer.

1. Cooked Lentils + Crumbled Feta + Bruschetta Sauce: We were all blown away by how many of your recommended this combination. You guys suggest putting the mixture on a crostini, crackers, or just serving as a salad. I can’t wait to try.
2. Croissants with Spinach Artichoke Dip: YUM. Bread
+ creamy spinach and artichoke dip never misses.
3. Triple Cream Brie with Raisin Rosemary Crackers: So many of you swear by the triple cream brie cheese and a huge number also suggest pairing it with the raisin rosemary crackers.

1. Roll Goat Cheese in Everything But The Bagel Seasoning and Serve with Crackers: I knew Everything But The Bagel Seasoning was popular and now I am so excited to try it with goat cheese the next time we do a charcuterie board.
2. Pair Brie with Fig Butter on Crackers: Again, the triple cream brie was a very popular suggestion and the fig butter is supposed to pair with it perfectly.
3. Blueberry Goat Cheese and Pepper Jelly: This is a very interesting pairing that I am intrigued to try! A TON of you told us the pepper jelly is a staple and pairs well with so many things.

Big thanks to everyone who sent us their recs and please if you have more drop them in the comments. xx

Opening Image Credit: Design and Styled by Jess Bunge | Photo by Sara Ligorria-Tramp | From: How To Have Great Holiday Cocktail Party In A Tiny Apartment (All the Hacks You Need to Know)

Oh she’s not done with soups and I’m craving the coziness for fall, so soups are on my mind. For me, it’s more of a year-round lifestyle – SOUPtember, CROCKtober, STOVEmber, DecemBROTH, JanSTEWary, etc (admittedly this is stronger in the fall and winter months). Just to be clear I make mostly stews, chock full of veggies and protein – FULL MEAL DEALS in a pot. They are impossible to mess up (not like baking) and there are one million flavor profiles (thus not getting sick of it). I enjoy it in my mouth, my body feels good, and the cleanup is super easy – I can check one big life box with a cutting board, knife and a big pot.

Last year I started making this same soup (almost) every sunday, ready to eat for 3-4 meals the following week. This might depress you – the idea of eating the same food every week, multiple nights in a row, but we love everything about it. Here is why:

1. It tastes very good, duh.
2. This soup keeps so well – easily as good on day four as day one (many brothier soups are icky by day three).
3. It can be dressed down (for the kids – no spice) and then dressed up for us.
4. It is super healthy, filling, and EASY. I can make it with my eyes closed at this point.
5. It allows me to eat more of whatever I want on the weekends, knowing that at least Monday – Wednesday has started out really healthy. It’s a balance, folks. Always.

Consider it a “food uniform” – something we don’t have to think about and we know it works. No more 5pm “what are we doing for dinner” stress. With this in the fridge, we know going into the week that we have at least two nights good to go (the kids only eat it one night).

1. Sauté the onion, carrot, celery in the EVO for 7-10 minutes til golden and all yummy smelling (sometimes I put the garlic here, other times later).
2. Add tomato paste, cumin, and the red pepper (hold off on red pepper flakes until you’ve pulled out non-spicy portions for kiddos). Stir til the paste covers everything evenly.
3. Add the ground turkey, garlic, ginger salt and pepper. Break up the turkey and cook until the turkey is browned which is about 4-7 minutes.
4. Add the drained and rinsed beans and broth. Simmer 15-20 minutes. You can smash the beans if you want it to be thicker to release starch, or add more broth to make it brothier. I like it both ways. Also I’ve often done just two cans of beans which is enough. Loved it all.
5. Add the chopped up kale. Now our kids don’t like kale one bit, and I try to avoid unnecessary battles with them because there are too many actual necessary battles we have to fight (like how my 7-year old wants to wear crop tops). So we throw some in the pot so they don’t think we are letting them off the vegetable hook, let it wilt and dish up their bowls (or put in Tupperware).
6. Doctor it up. With the kids or non-spicy portions already removed, we make a version that we like more – we add the full head of kale chopped up, red pepper flakes, optional chopped up soft herbs and a lot of lemon (one whole lemon squeezed for the pot).

Do The Kids Really Love It?

Ha. No, but they like it enough to not fight us on it and I consider that a WIN. This recipe is an easy one to adapt for kids and then doctor it up for us with more heat and veggies for grownups.

And in case you don’t have any soup making tools or need one or two, these are my recommendations:

1. Dutch Oven | 2. 8″ Zwilling Gourmet Chef’s Knife | 3. Epicurean ® Black Non-Slip Paper Composite Cutting Board | 4. Beech Wood Solid Spoon | 5. Stainless Steel Ladle | 6. Denim Apron

Happy Cozy September Souping, folks 🙂

*Photos by Kaitlin Green

This year we MIGHT be able to have a little Easter gathering at our house – the sod is going in as I write this and while the work won’t be done (and our driveway is painfully broken up, waiting to be redone) I’m hoping to execute my favorite Easter tradition – a ham, mustard, and pickle sandwich bar. I have no pictures of this tradition but will be sure to document it this year. We started this in LA years ago and it was SUCH a crowd pleaser, so easy, relatively affordable, kids loved it, adults loved it, and I don’t think I can ever look back. Here’s what you’ll need:

The Universal Power of The Humble Hawaiian Rolls

Y’all I didn’t know these existed until 9 years ago when we started doing sliders for kids’ parties, and my goodness the sweetness of these rolls combined with the saltiness of the ham is incredible. Last year I got pretzel rolls, too, just to give variety but everyone gobbles up the Hawaiian rolls first. So soft and sweet – don’t bother getting the healthier options. 

Honey Baked Ham

You’ll likely need to order ahead, but this is the only time of year that we really indulge in ham (and if you are vegetarian this sandwich totally still works with multiple slices of cheese). They usually pre-score it for you, but if not you cut about 1/2 of it for your guests in sizes that would fit the sandwich and lay it out on a platter (you’ll have leftovers so try to give it away to guests at the end because you won’t want to eat ham for 6 months after this day).

Lots Of Cheeses

You can get a cheese variety of course, but we have found that swiss or provolone works best here. Please tell me I’m wrong in the comments and suggest another cheese that works with ham because I’m certainly open. The sharper the better and of course supporting local farms feels nice if you can:) 

Many The Mustards! 

In order to fully indulge in this sandwich bar we need many types of mustard (this is where the cost can add up if you aren’t careful, but we are a mustard family so we’ll go through them). Sure, you might be fine with just yellow – but let yourself live out all your condiment fantasies on this glorious day. Obviously dijon, spicy dijon, stone ground, etc.

Classic + Artisanal Pickles

Whatever you do, do NOT think you are above bread and butter sweet pickles. It’s my humble opinion that these are the best, despite their basic reputation. However, this is your chance to indulge in all your pickle dreams and support some local pickle makers and impress your friends (if they are into pickles – this will not impress them if they are not into pickles). Dill, spicy, sweet, relish, etc. My LA team loves Kaylin + Kaylin pickles (they swear by the honey mustard flavor) and I might have them ship a jar to me. Heck, with enough time I might even make my own. Yes, you can try relish, but for me, I love a sweet pickle SO MUCH in this sandwich that I dabble in dill but only momentarily before I head back to sweet. 

Extras

Last year I got horseradish and fried onions (from a can) which I enjoyed. You could also go for capers or literally anything canned from the condiment aisle. You can even get a variety of chips and put chips in your sandwich (if you have never done this might I suggest you stop denying yourself the deliciousness of the internal sandwich chip? Salt and vinegar, ruffled Lays, and classic salt & pepper are all good options). Lastly, we love mayo a lot but this more popular condiment takes a back seat on this day. Feel free to go full “Starke” (my maiden name) and indulge in some Miracle Whip or make your own aioli (which I just started doing and is delicious) should you want to offer something a little less artery-clogging. 🙂 

That’s about it. We usually do bunny pancakes in the morning and Brian makes deviled eggs while I make a huge delicious salad because I love combining it with a cold crunch. Then in the afternoon when we invite folks over we’ll put all the above ingredients out on platters, on the island, or dining table. Please save yourself a big headache – don’t decant or label the mustards. Just shove a knife in each jar and line them up next to each other on a table. Part of the charm of this grab-and-hang meal is its ease and casualness. This is obviously not best for a sit-down meal, it’s more for a party atmosphere. Let the kids help themselves (what’s the worst that could happen? Yes, they might just eat roll after roll but it’s Easter and they are going to have a sugar hangover regardless :)). So pop some white wine or local IPAs and indulge in what will be a joyous and gut-busting Easter day. 🙂 

Opening Image Credits: Photos by Sara Ligorria-Tramp | Styled by Julie Rose and Velinda Hellen | From: Need Some At-Home Easter Brunch Inspo?? Our Never Before Seen Easter Shoot From Last Year Has You Covered

When I first heard about this $120 robot mug I was like, “what has the tech world invented now?” I pictured a bunch of dudes in Silicon Valley sitting around, trying to find a problem to solve with a new product to sell us. But then I realized how many times I go to the microwave to heat up my coffee when it goes cold. AH. That’s why. But I still couldn’t believe it was that expensive and I thought surely there was a more affordable version on the market. So before Christmas I bought all three (with the intent to review them in December, thus the holiday styling) and then regift them for Christmas gifts. None of which happened because, LIFE, but heck maybe it’s a better time now as people are hunkered down in the cold and wanting their life-blood/coffee to stay hotter longer. So I bought three at three different price points and after weeks of trying them out here is my review:

Wait, What Exactly Is An Electronic Mug?

Well. These bad boys sit on their little pad, which heats them up (through different methods) and the idea is that they stay hot for hours, tasting fresh and not disgusting. In theory I’m into this, but I’m also skeptical that this is something we NEED and doesn’t in fact just create more “stuff”. We drink a decent amount of coffee in the mornings – usually a cup while I walk the pups then I sip on another cup for a couple of house (thus the reheating). So technically I am a great candidate for this mug, but I’m also easily annoyed by technical difficulties so I avoid unnecessary tech at all times. So we need to explore the pros and cons and ensure that the pros outweigh the cons

Mug #1: Ember Mug² Temperature Control Smart Mug

Ember Mug² Temperature Control Smart Mug

This is the most famous and expensive of them all. The Ember was first to market (or first to social media) and runs $130. That’s a lot for a mug, so he better heat your coffee and change the oil in your tires or at least our AC filters twice a year. This is what it says:

“Enjoy hot drinks longer with an innovative mug that stays at your preferred temperature for up to 1.5 hours or all day on the charging coaster. Pair the smart mug to the Ember app on your smartphone to set the temperature, customize presets for your favorite drinks, receive notifications when your desired temperature is reached, personalize your mug and more. Advanced technology intelligently turns the mug on and off and keeps every sip the same temperature from top to bottom.”

This cracks me up. While it’s my preferred mug of the three because of portability, no bros, we don’t need to set different temperatures for different drinks via an app and I certainly don’t want more push notifications on my phone.

Pros: The biggest pro with this one is that it can be cordless (for an hour and a half) while the other two have to remain plugged in and on charging coasters. For me, this becomes the instant deal breaker and preference as I don’t sit at a desk against a wall and their cords aren’t long. I would be knocking over my mug every time I got up, or if the pups came over to say hi. Having this one cordless made it essentially the only one that I can use. Now if you have a desk against a wall or with an outlet directly underneath it you have options. I also like that the mug nestles into the charging coaster (not just sitting on it) as it feels more secure and you know if/when it’s plugged in right. It holds a decent amount of coffee (seems around 6 ounces) and the handle is comfortable.

When I remember to charge it and I’m sitting in one spot (I like to move around). It’s pretty darn wonderful to have hot fresh coffee for hours to sip slowly. I would prefer for the temperature to be controlled on the device itself (sometimes I’ll look at the app and it’s turned down for some reason and I like my coffee really hot). Per usual, the frustrations with tech are often not worth the “convenience” they provide. I’m really selling this thing aren’t I?

Cons: I don’t want an app for everything. I love a good old-fashioned on-and-off button. I know I’m not alone, but boy the tech industry wants us to have every device controlled by our phone (unsure if this is mostly to track behaviors). Sure, on the app you can control the temperature and know the amount of charge you have but again, I’d rather that be just on the pad.

OVERALL CON: This is for all of them – they need to be charged nightly and they don’t seem to hold their charge for hours. Now that’s fine, we can’t have everything in life but that means it’s another device you have to remember to charge at night or it’s useless. When I first started using it, it kept running out and then getting cold. But then you can’t microwave the mugs (or put them in the dishwasher) so you have to transfer to a microwaveable mug to heat up your tepid coffee that you spent $120 buying a mug for. I just couldn’t believe that it didn’t hold the charge for longer, that’s all. But I’m not an inventor so maybe this is really hard?

Mug #2: OHOM Ui Mug & Warmer Set

OHOM Ui Mug & Warmer Set

This one is electromagnetic (maybe they all are) so it’s not hot to the touch and keeps coffee hot for a pretty long time. I didn’t test it for more than 2 hours, but for those 2 hours, it was indeed hot.

Pros: This is dishwasher safe (not all of them are) and it also charges your iPhone (this is a lovely addition). It’s also a nice color and design. It’s also more affordable than the Ember, coming in at $88 (check their site for the second-run versions that are functional but have imperfections on the outside. You get 2 for 44$ random colors chosen).

Cons: Needs to remain plugged in to heat. The mug itself keeps the coffee hot for 10 or so minutes (in my experience) without being on the charging coaster, but typically it needs to sit on it to remain really hot. It also says “self-heating” but that feels misleading to me because you aren’t meant to put in cold coffee to make it hot (I don’t think) so it’s more about retaining heat and maybe making it slightly hotter. This one also has a strainer you can buy separately so you can do a pour over coffee or tea straight into the mug. From my experience to keep it super hot you have to put the ceramic lid on it, which is another task for me to do. If you don’t it does cool down a bit. Again, I like really hot coffee so it kinda defeats the purpose (Ember stayed hotter).

Mug #3: Amazon BestSeller – Apexx Induction Mug

Apexx Induction Mug

This Apexx Induction Mug one was an Amazon bestseller during the holidays, likely because it comes in at $32 – a huge drop in price from the other two. It looks nice for sure but I found that it was hard to get it to charge (which it needs to in order to stay hot) and was frustrated easily by it. When it did work, it would stay hot for 20 minutes or so but you’d have to put the ceramic lid on it.

Pros: Affordable and looks nice. The packaging was strangely high-end if you are into that sort of thing. Charges phone or earbuds on the coaster as well. No app needed.

Cons: Mine was glitchy, you have to keep it plugged in, use the ceramic lid, and even so it didn’t keep it scalding hot – just warmer than if you didn’t have the coaster. But if someone likes warm coffee for longer, I suppose it does that job (just not super hot).

And The Best Self-Warming Mug Goes To…

All in all, I’m sorry and not terribly surprised to admit that the expensive Ember Mug does this particular job the best. It stays hotter for longer without the need for the ceramic lid, can be cordless so less of a risk to knock over, and you can move around the house. I just recently read that you don’t have to download the app and that it will default at 135 degrees (which is very hot and hotter than the other two) and there is a dial on the bottom that I didn’t realize. It’s splurgy though. For my life, I only really sit one day a week when I write, so it’s not enough of a value add for my life (especially because there are more parts to keep track of). I’d rather just use a to-go thermos or microwave my mug. However, if you sit at a desk for many hours in the morning, one near a wall or have an outlet on your desk, I will say this is a solidly good purchase or gift. But it’s not for the casual morning drinker or someone who drinks coffee at the dining table. The convenience of all of these becomes inconvenient when you have to remember to plug it in and keep it charged, so IMHO you have to give it a designated desk and outlet and use it daily to make it worth it.

*Photos by Kaitlin Green