remediesFan Favorite5 min read

Golden Turmeric Broth

Name: Herb-Roasted Root Vegetables
Ingredients: 2 medium carrots, cut into 1-inch pieces; 2 parsnips, peeled and cut into 1-inch pieces; 1 medium sweet potato, cubed; 1 small red onion, cut into wedges; 3 tbsp olive oil; 1 tsp dried thyme; 1 tsp dried rosemary, crumbled; Salt and freshly ground black pepper to taste; Fresh parsley for serving

July 22, 2026

I started making this broth during a particularly rough winter a few years back. My husband was under the weather, I was exhausted, and I needed something that felt healing without requiring a trip to the store.

Turmeric has been used in traditional medicine for centuries — and while I'm not making any health claims here, I will say that a warm mug of this always makes me feel better. The black pepper is non-negotiable: it contains piperine, which dramatically increases your body's ability to absorb the curcumin in turmeric.

Make a big batch on Sunday and reheat throughout the week. It keeps beautifully in the fridge for up to 5 days.

What you'll need

4 cups good-quality vegetable or chicken broth
1 tsp ground turmeric
½ tsp freshly grated ginger
1 garlic clove, minced
1 tbsp coconut aminos or soy sauce
Juice of half a lemon
Pinch of black pepper (activates the turmeric!)
Optional: a handful of baby spinach or kale

How to make it

1
Warm the broth in a medium saucepan over medium heat — don't let it boil.
2
Add the turmeric, ginger, garlic, and coconut aminos. Stir gently and let it simmer for 10 minutes.
3
Squeeze in the lemon juice and add the black pepper. Taste and adjust seasoning.
4
If using greens, stir them in now and let them wilt for 1–2 minutes.
5
Ladle into your favorite mug or bowl and sip slowly. You deserve this.

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treatsKid Approved6 min read

Honey & Oat Breakfast Cookies

July 14, 2026

I developed this recipe out of pure necessity. My kids wanted cookies for breakfast (obviously), and I wanted something I could actually feel good about handing them before school.

These have no refined sugar, no flour, and no butter — just real ingredients that happen to taste like a treat. The banana does all the heavy lifting as a binder and natural sweetener.

Make a batch on Sunday and store them in an airtight container. They keep for 4–5 days at room temperature, or freeze beautifully for up to a month.

What you'll need

2 ripe bananas, mashed
1½ cups rolled oats (not instant)
2 tbsp raw honey
¼ cup almond butter or peanut butter
½ tsp cinnamon
Pinch of sea salt
Optional mix-ins: dark chocolate chips, dried cranberries, chopped walnuts

How to make it

1
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2
Mash the bananas well in a large bowl — the riper, the better and sweeter.
3
Stir in the oats, honey, nut butter, cinnamon, and salt until combined. Fold in any mix-ins.
4
Scoop heaping tablespoons onto the baking sheet and flatten slightly with the back of a spoon.
5
Bake for 12–14 minutes until the edges are just golden. They firm up as they cool — don't overbake.

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remediesDaily Ritual4 min read

Ginger & Lemon Morning Tonic

July 10, 2026

I've been drinking some version of this tonic every single morning for three years. It started as a health experiment and became a ritual I genuinely look forward to.

Warm lemon water first thing helps wake up your digestive system. Ginger is a natural anti-inflammatory and digestive aid. Honey provides a gentle energy lift without the spike. And cayenne? It gets everything moving.

I make this before I even start the coffee. It's my two minutes of quiet before the day begins.

What you'll need

1 cup warm water (not boiling)
Juice of 1 lemon
1-inch piece fresh ginger, grated or thinly sliced
1 tsp raw honey
Pinch of cayenne (optional, but I always add it)

How to make it

1
Heat water until warm but not boiling — you want to preserve the enzymes in the honey and lemon.
2
Add the ginger and let it steep for 2–3 minutes.
3
Squeeze in the lemon juice and stir in the honey until dissolved.
4
Add cayenne if using. Drink slowly, ideally before coffee or food.

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breakfast5 min read

Simple Green Smoothie Bowl

July 6, 2026

I resisted smoothie bowls for years because they seemed fussy and Instagram-performative. Then I actually made one and understood the appeal immediately.

The key difference from a regular smoothie is texture — you want it thick enough to eat with a spoon. Frozen bananas are your best friend here. The riper they are when you freeze them, the sweeter the bowl.

The spinach is completely undetectable in flavor but turns the whole thing a gorgeous green. My kids think it's a mint chocolate chip situation. I don't correct them.

What you'll need

2 frozen bananas
1 cup baby spinach (you won't taste it, I promise)
½ cup unsweetened almond milk
1 tbsp almond butter
Toppings: granola, sliced banana, berries, hemp seeds, a drizzle of honey

How to make it

1
Blend the frozen bananas, spinach, almond milk, and almond butter until completely smooth. It should be thick — thicker than a drinkable smoothie.
2
Pour into a wide bowl. The thickness is what lets the toppings sit on top instead of sinking.
3
Arrange your toppings however makes you happy. Eat immediately.

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mealsWeeknight Hero7 min read

Slow Cooker Chicken & Vegetable Soup

July 2, 2026

This soup is my love letter to busy weeknights. Ten minutes of prep in the morning, and dinner takes care of itself.

I use bone-in chicken thighs because the bones add so much richness to the broth as they cook low and slow. The meat becomes impossibly tender and shreds with just a fork.

The lemon juice at the end is the secret. It brightens everything and makes the soup taste fresh even after hours of cooking. Don't skip it.

What you'll need

1.5 lbs bone-in chicken thighs
3 medium carrots, sliced
3 celery stalks, sliced
1 medium onion, diced
3 garlic cloves, minced
6 cups chicken broth
1 tsp dried thyme
1 bay leaf
Salt and pepper to taste
Fresh parsley and lemon juice to finish

How to make it

1
Add everything except the parsley and lemon to the slow cooker. Give it a gentle stir.
2
Cook on LOW for 7–8 hours or HIGH for 4–5 hours.
3
Remove the chicken, shred the meat off the bones, and return it to the pot. Discard the bones and bay leaf.
4
Stir in fresh parsley and a squeeze of lemon. Taste and adjust seasoning. Serve with crusty bread.