My March Obsessions
Plum matcha, passionfruit curd, custardy oats, foraging for mulberries, tahini lattes, kale pesto...
In a world where I often feel like I’m constantly rushing, and every time I look at the calendar, I find myself saying, “I can’t believe the month is over!!!,” I’ve been seeking ways to slow down, reflect, and appreciate the little things.
That led me to create a new monthly tradition: at the end of every month, I reflect on everything (beverages, meals, activities, ingredients, colors, people, thoughts) that brought me joy. It’s a practice rooted in pure joy and gratitude—no room for negativity, just savoring the small moments that balance out life’s stresses and challenges. It’s also a beautiful way to live seasonally, marking the passing of time in a joyful and positive light, rather than letting it feel overwhelming.
So often, health and wellness practices can feel transactional: "I’m eating this for protein," "I’m adding this for fiber," or "I’m walking X steps a day for longevity." While I do acknowledge the science-backed benefits of many of these practices, this is a moment to focus on the things that make you say, "Heck yeah!!"
If we aren’t enjoying our meals, sipping fun beverages, noticing pretty flowers on our walks, or laughing and experiencing joy, what are we really doing? All the optimized supplements, protein-rich meals, and biohacks in the world can’t replace the power of joy. I hope you enjoy this list and take the time to make your own <3
affogato & book dates
Picture this: it’s Sunday morning. After a slow, cozy routine, you throw on a cute outfit, grab your book, and head to a café. A friend is optional (trust me, it’s just as fun solo), where you sit in the sun, lose yourself in a good read, and savor the perfect combo of vanilla ice cream and espresso. Yep, that’s me every weekend, and it absolutely rocks. If you try it, report back on how much it makes you smile, okay?
nacho Sundays
One thing about Sunday evenings: I’m tired, and we’re definitely eating something easy and DELICIOUS. This month, it’s been a nacho & White Lotus party every Sunday, and it’s pure heaven. Seriously, not enough people are talking about how amazing nachos are as a quick, balanced meal. Cook up some ground beef and beans with seasonings in just 5 minutes, then pile that on tortilla chips and cheese. Melt it all in the oven for 3 minutes, and top with olives, herbs, guac, and pico. You’ve got protein, fat, carbs, veggies, and fiber—and your taste buds are so happy.
matcha in an old glass jar & working at the park
As a work-from-home person, I’m constantly at home. It’s both an incredible privilege and something I really enjoy, but it can also be extremely distracting and isolating. So, every Tuesday, I pack a fun beverage in one of my repurposed kimchi or kraut jars, throw on my backpack, and walk the dogs to the park for a few hours of focused outdoor work. I get my steps in, give my pups their cherished sniffing time, enjoy being in nature, balance my screen time with natural light, and avoid distractions like unloading the dishwasher or doing laundry.
mesquite tahini-maple-sea salt latte
I found myself with an empty tahini container and a need for a fun afternoon beverage and the tahini-maple-sea salt mesquite latte was born. It is a household rule that you never throw away a container before repurposing the dregs. I am constantly transforming almost empty jars and bottles into new creations, like a beverage, sauce or dressing. I used mesquite instead of coffee since I wanted a caffeine-free beverage in the afternoon, but it would be delicious as your morning beverage too. It’s the perfect combo of rich, creamy, salty, nutty, and sweet. Here’s the full recipe.
making pesto out of leafy greens
There’s something about blending any green leaf with cheese and olive oil that turns it into something you’ll happily eat by the spoonful. This March, I made "pesto" multiple times, and yet, no actual pesto was involved. Try it with any leafy green you have on hand—kale, arugula, carrot tops… It’s pure magic and a delightful way to sneak more greens into your diet.
passionfruit curd
Bet your bottom dollar that if passion fruit is available, I’m buying it. Every week, I order produce and meat from local farms, and this month maracuyá was on the list, so of course, I stocked up. I scooped out the inside and enjoyed it with yogurt, and I also used some to make curd because, honestly, any kind of curd is one of the most delicious things you can offer me. Here’s how I made it:
Ingredients:
5 egg yolks
1/2 cup passion fruit pulp
2-3 tbsp maple syrup
4 tbsp unsalted cold butter
Pinch sea salt
Directions:
In a small saucepan, whisk together the egg yolks, maple syrup, and passion fruit.
Heat over low and stir continuously for 7-8 minutes, until lightly thick and slightly bubbling. You have to watch this closely and stir constantly to avoid scrambling the eggs.
Remove from the heat and stir in the cold butter and sea salt.
Store in a glass jar and let set in the fridge until thick.
fermented green beans
Green beans are coming into season and I love to turn seasonal produce into a probiotic rich fermented food to store in the fridge. These were so easy to make (here is the full recipe) and turned out delicious. They have the crunch and tang of a fermented cucumber pickle! If you ever find yourself with too many green beans, I highly recommend lacto-fermentation. Here is the full recipe!
sardine tuna melts
I’m always looking for new, fun ways to eat more sardines. Sometimes I’m in the mood to eat them straight from the can, but other times, not so much. This time, I mixed sardines (and tuna) with homemade mayo and piled it onto toasty bread, topped with a crispy layer of cheese. It gave major nostalgic diner vibes, but I felt like a superwoman after such a nutrient-packed lunch. Here is the recipe.
sheep’s milk lattes
I love meeting friends for an iced latte at a coffee shop, but sometimes I just want to use the farm-fresh milk I buy (it’s way better quality than anything a coffee shop offers). I fill up a reusable cup with ice and milk, then head over to the café for a double shot of espresso. Ideally, they’ll just pour the shot right into my cup, but sometimes they won’t let me, lol. Still, it’s better than wasting a plastic cup, right? Do you ever do this at your local cafe?
custardy oatmeal
I don’t think I’ve ever received so many messages about an Instagram story as I did for my custardy oats. I get it—who doesn’t love a creamy oatmeal with three hidden eggs in it?! This is especially great for someone like me who sometimes gets the “egg icks” and just can’t sit down to a plate of scrambled eggs. Plus, it makes oatmeal a much more balanced dish with 26g of protein and 11g of fiber. Here’s how I made it. It’s based on a delicious recipe from my cookbook, Nutrient-Dense Meal Prep!
Ingredients:
1 1/4 cup filtered water
Pinch sea salt
1/2 cup organic sprouted rolled oats
1 tbsp chia seeds
3 eggs
1/4 cup frozen berries (optional)
Toppings of choice
Directions:
Bring the water and sea salt to a boil in a small saucepan. Stir in the oats and chia seeds. Reduce the heat to low and let cover. Let cook for 5-6 minutes, stirring occasionally.
In a medium bowl whisk the eggs. Once the oats are cooked through, temper the eggs by adding a spoonful of the cooked oatmeal while continuously whisking the eggs. Continue whisking in small amounts of the cooked oatmeal until the eggs are warmed.
Remove the pot of oatmeal from the heat and add the tempered egg mixture to the pot, stirring continuously. Add in the frozen berries. Cook the mixture over low heat, stirring continuously until the mixture is thickened, about 5-6 minutes.
Remove from the heat and cover and let sit for 3-4 minutes.
Serve with your toppings of choice!
spinach and herb rice
Something about a green rice just makes a meal 20x better. And when you can sneak spinach into your meal with a flavorful, satisfying rice, that’s even better! Try blanching any leafy green and blending it with some olive oil to make these vibrant side dishes.
chamomile tea
I have been buying a big bundle of fresh chamomile from the local farm, adding it to a large mason jar and steeping it with hot water for a big batch of tea to sip on. It’s a fun way to hydrate throughout the day plus chamomile has anti-inflammatory and antioxidant benefits, which can help soothe digestive issues and reduce stress.
ginger miso beef
Okay, we all know I will not shut up about this chuck roast dish but it is genuinely one of the best things you can make in like 10 minutes. The only downside is that Sam and I had to fight over the last serving… (I won). Try it out for yourself and tell me I’m wrong I dare you. Recipe is in this post…
foraging for mulberries
Possibly the most life-changing, smile-inducing, joy-giving thing that happened this month was on my daily walk. I take the same path every day, and this month, I noticed a tree with white, blackberry-shaped fruits hanging from it. Now, I have no idea why my brain immediately shouted “mulberry!!” (and I actually said it out loud, not just in my head), considering I’ve never eaten a mulberry in my life. Then, on my afternoon walk, I stumbled across another mulberry tree. Ever since then, I’ve been treating myself to a couple of mulberries each time I pass by, and it’s truly the highlight of my day. Nature… I love her. She is so cool!
plum matcha
This was another recipe inspired by my farm grocery haul. I got a bunch of plums, and while I snacked on a bunch, there were just too many (plus I wanted to use up some of the riper, squishier ones) so I cooked them down, added in some raw honey, and blended it together to make a plum puree. I mixed that with my pumpkin seed milk and matcha for a tangy, fruity matcha latte!
Ingredients:
2 cups pitted plums, roughly chopped
1/4 cup filtered water
Pinch sea salt
2-4 tbsp raw honey
Directions:
In a small saucepan combine the plums, filtered water and sea salt. Cover and cook over low heat, stirring frequently, until it is cooked down and thick.
Remove from the heat and stir in honey to taste. Use a food processor or immersion blender to blend until smooth.
For a matcha latte, combine 1-2 tbsp of the plum puree with your milk and top with a shot of matcha!
Let me know in the comments some of your favorite things from March so we can revel in the seasonal pleasures together :) Okay byeeee - can’t wait for next month’s joy dump!
thanks for all the work you do! love your food and what you have to share with us