I've been busy

What I eat when I'm focusing on ease over vibe

I’m my own worst enemy when I feel out of control. I really struggle to go with the flow. As soon as my schedule gets too packed, I go full hyper-rigid mode—making endless lists, overthinking everything, and feeling like I’m racing the clock. It’s not a great way to be!

The past few weeks have felt both fast and slow, with this lingering sense that my time isn’t really my own (boooo). The things that bring me joy get shoved between work and obligations. I find myself stressed about what’s next, what I’ll have time for, and so on.

These phases always ebb and flow, and now that I’m finding a bit more rhythm again, here I am—back, writing to you! I feel like I haven’t cooked for myself nearly as much lately, but scrolling through my camera roll, I was actually surprised (and proud!) to see the little ways I’ve still been nourishing myself. That’s why I love taking photos—it gives me this delayed gratitude and reminds me to be more present in the moment.

Here’s the things I’ve been cooking up when I’m focusing on ease over vibe.

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Tried and true!

I’ve been cooking Applegate Chicken & Apple sausage since freshman year of college. I love the flavor, and I love getting it crispy. When I know I’ve got a busy week ahead, I’ll grab a pack of it and a big bag of spinach—sometimes a version of this is my meal all week.

For this version, I roasted chopped carrots in olive oil, salt, and pepper at 400° for about 30–45 minutes. While those were going, I pan-fried the sausage—chopped it up, added a little oil, flipped it after a few minutes, and let it get nice and crispy. Then I sautéed some broccolini: first got it crispy, then covered it to steam for a few minutes. After that, I tossed in a whole bag of spinach to wilt on low heat. Finished it all off with a splash of olive oil and a squeeze of lemon. I served everything with sliced avocado and a spoonful of kimchi that Clayton (my friend and Isze’s boyfriend) made.

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Brothy Rice with Chicken and Greens

This meal was a happy accident! I meant to make a very green chicken and rice soup, but I added a bit too much rice it turned into more of a thick, cozy rice porridge. It was so delicious and very easily customizable. You could add in any veggies, leafy green or grain your heart desires. I’ve been thinking about it ever since and I’m actually making it again tonight for my cousin. Here’s how I did it:

First, I sautéed a leek, 2 celery stalks, 3 spring onions, a shallot, 3 garlic cloves, and about 3 inches of grated ginger in olive oil—salting as I went. After about 5 minutes, I added chopped zucchini and a pinch more salt.

While this was going in the pot, I prepped some chicken thighs—salt and pepper on both sides—and set them aside. I rinsed a cup of brown rice in a sieve until the water ran clear.

I added 6 cups of broth to the pot, 2 more minced garlic cloves, 2 more inches of grated ginger, and the juice of a whole lemon. Then I stirred in the rice, nestled the chicken into the broth, and brought it to a simmer. Covered it for about 15 minutes, just until the chicken was cooked through.

I pulled the chicken to shred it, then added it back in with the juice and zest of another lemon. Let it all simmer for about 30 more minutes while the rice finished cooking. At the end, I stirred in some chard, lots of parsley and dill, and another squeeze of lemon. This soup was very lemon forward and I loved that.

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My Summer Fixation Salad

I’ve made this salad five times this month—I can’t get enough. It’s just arugula, toasted almonds, avocado, and cherry tomatoes tossed with ¼–½ cup olive oil, the juice of a whole lemon, sea salt, and a drizzle of balsamic glaze.

It’s perfect on its own but also makes a great base. Here are a few variations I’m excited to try to make it a little more nutritious:

• Herby salmon

• Chimichurri skirt steak

• Salami and goat cheese

• Quinoa and roasted squash

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In the interest of length, I think i’ll stop here! I’m sitting on a few more recipes to share with you all. What would you like to see next? Comment and cast your vote!

- Chicken thighs with lemony white beans

- Salmon with citrus carrot salad

- Pork larb lettuce cups (a 10/10 from Sam Hyers)