Cook Ease Now

Smoked Salmon Crisps

Iced Strawberry Matcha Latte

Sprouts find

Frozen organic fries made with avocado oil

Please stop cooking with aluminum foil! 🚫

When heated, aluminum can leak into your food, and it’s been shown to be a neurotoxin with no known beneficial use in the human body.

Instead, use unbleached parchment paper for a safer cooking option. 🥘

Life hack: Keep a jar of pickled vegetables in your fridge at all times! 🥒

Enjoy a refreshing, crunchy bite with your proteins and boost your digestion.

Pecorino Romano might just be the GOAT of all cheeses 🧀

Almost always raw
Naturally A2
9g of protein per ounce
The aging process reduces lactose significantly (usually just trace amounts)

Boost your digestion with this easy ginger water! 👇🏼

Simply chop up fresh ginger and steep it in hot water for about 5-8 minutes.

Strain it, then squeeze in half a lemon and add a pinch of sea salt.

Drink this before meals or on an empty stomach in the morning, and you'll notice your digestion improving!

I also added electrolytes since I drank it first thing in the morning and before my workout, but that's totally optional!

Homemade Sour Apple Taffy

Ingredients:

2 cups granulated sugar
1 cup light corn syrup
1/2 cup unsalted butter
1/2 cup heavy cream
1/4 teaspoon salt
1 teaspoon sour apple extract
1/4 teaspoon citric acid
Green food coloring (optional)
Powdered sugar, for dusting
Wax paper for wrapping
Directions:

Line a 9x9-inch baking dish with parchment paper and lightly grease it with butter or cooking spray.
In a medium saucepan over medium heat, combine sugar, corn syrup, butter, heavy cream, and salt. Stir continuously until the butter is melted and the sugar is dissolved.
Attach a candy thermometer to the saucepan and continue cooking, stirring occasionally, until the mixture reaches 250°F (firm-ball stage).
Remove from heat and quickly stir in the sour apple extract, citric acid, and a few drops of green food coloring if desired.
Pour the mixture into the prepared baking dish and let it cool until firm, about 1 hour.
Once set, remove from the dish and place on a cutting board. Using a greased knife or kitchen scissors, cut the taffy into bite-sized pieces.
Lightly dust each piece with powdered sugar to prevent sticking.
Wrap individual taffy pieces in wax paper and twist the ends to seal.
Store in an airtight container at room temperature for up to two weeks.

Pastel Swirl Ice Cream Sandwiches
Ingredients:
1 cup heavy whipping cream
½ cup sweetened condensed milk
1 teaspoon vanilla extract
Food coloring (pastel shades: pink, blue, yellow, green, purple)
8 large rectangular graham crackers (or soft sugar cookies)
Sprinkles (optional)
Directions:
In a large bowl, whip the heavy whipping cream until stiff peaks form.
Gently fold in the sweetened condensed milk and vanilla extract, mixing until well combined.
Divide the mixture evenly into five small bowls and tint each one with a different pastel food coloring.
In a loaf pan, drop spoonfuls of each color randomly to create a swirl effect.
Use a skewer or knife to lightly swirl the colors together, being careful not to overmix.
Cover with plastic wrap and freeze for at least 4 hours or until firm.
Once frozen, cut the ice cream into squares or rectangles to fit your graham crackers or cookies.
Sandwich the ice cream between two graham crackers or cookies and gently press together.
Roll the edges in sprinkles if desired.
Serve immediately or wrap individually and freeze for later enjoyment.