Other ideas: You can spoon it into a bowl, drizzle honey over it, and add some granola and fresh fruit. It feels like dessert for breakfast. You can also throw it into a smoothie for creaminess and protein. Alternatively, dollop some labneh on some chili, smear it on toast, or simply mix in garlic and olive oil for a dip that impresses every time. 

Once you make it yourself, store-bought yogurt just won’t cut it anymore. And honestly? Watching it transform in the fridge is kind of magical.

Rachel’s Recommendations

• Make ahead: Labneh can be stored in the fridge for up to a week—perfect for quick breakfasts, snacks, or adding creaminess to sauces.
• Breakfast: Drizzle with honey, scatter granola or nuts, and enjoy with fruit.
• Cooking: Stir into curries or soups for extra richness. Spread inside wraps or use as a base for dips.
• Flavor boost: Mix in minced garlic, olive oil, or fresh herbs to create a savory dip.

Makes: ~2 cups
Prep: 10 minutes
Strain: 4+ hours

Ingredients

• 2 cups full-fat Greek yogurt
• Cheesecloth
  

Instructions

1. Line a bowl. Place a square of cheesecloth in a medium bowl.

2. Add the yogurt. Spoon the Greek yogurt into the center of the cloth.

3. Tie and hang. Gather the corners of the cloth and tie them over a spoon that rests across the bowl so the yogurt hangs freely. Make sure the bottom of the yogurt doesn’t touch the bowl—this allows the whey to drain.

4. Strain. Place in the fridge and let strain for at least four hours or overnight for a thicker, creamier texture.

5. Finish. Transfer the labneh to a clean container. Taste and season with salt if desired.

This potent infusion comes from a traditional herbal remedy designed to help ward off colds, flus, and allergies, as well as boost circulation, speed up metabolism, and support gut balance. It’s invigorating. It’s bright, and it delivers a daily dose of natural antibacterial and antiviral compounds.

How to Drink It 

One of the most popular ways to take it is as a morning shot—about half an ounce or 1 tablespoon. For a stronger dose, double it up. It’s potent and intense. So a little goes a long way. Want it a little less strong? Mix it into half a cup of warm water, or try pineapple juice, coconut water, carrot juice, or an adrenal cocktail to boost its immune benefits even more.

Don’t stop at shots. Get creative! Add seltzer and aromatic bitters for a refreshing mocktail, drizzle it over roasted veggies, or whisk it into a delicious salad dressing. This is one tonic that’s as versatile as it is powerful—flavorful, aromatic, and ready to keep you thriving all winter long.

Makes: ~2 cups (450 ml)
Prep: 10 minutes
Steep: 2–3 weeks

Ingredients

• 2 cups apple cider vinegar (6% acidity)
• ½ teaspoon cayenne pepper (adjust to taste)
• Zest of 1 lemon
• 1 teaspoon dried oregano or 3–4 drops oregano oil
  • Dried oregano: Affordable and infuses flavor gradually during steeping.
  • Oregano oil: Highly concentrated; add after straining to preserve potency and flavor.
• 1 sprig fresh rosemary
• 10 whole peppercorns
• 1 tablespoon freshly grated turmeric or 1 teaspoon turmeric powder
• ½ teaspoon Himalayan pink salt
• 1 onion
• 5 cloves of garlic
• Honey, to taste (optional, added after steeping)
• Lemon juice, to taste (optional, added before serving or in a dressing)

Tip: To make a larger batch that lasts more than a month at 1 tablespoon per day, simply double all ingredients to yield ~4 cups.

Instructions

1. Combine vinegar, cayenne, lemon zest, dried oregano, rosemary, peppercorns, turmeric, and salt in a clean glass jar. Stir or shake to mix evenly.

2. Place parchment paper under the lid and seal the jar to prevent corrosion.

3. Store in a cool, dark place for 2–3 weeks, shaking daily to distribute flavors.

4. After steeping, strain through a fine-mesh sieve or cheesecloth into a clean bottle. Discard solids.

5. If using oregano oil, add 3–4 drops now along with honey, if desired.

6. Add lemon juice before serving or when used as a dressing.

I started making this Thanksgiving panini years ago with my leftovers. Now, it’s become as much of a tradition in our house as the turkey or the flag football game the day before! I use up all my leftovers: turkey, stuffing, gravy, and cranberry sauce to turn them into this melty delicious panini!

All you need to do is pick up a couple extra ingredients when you do your shopping for Thanksgiving and you’ll be set to make this tasty treat! Scroll down for the recipe and to see how I make it!

Start by turning on your panini press. Next assemble your Thanksgiving Panini! 

I like to put cranberry on one side and gravy on the other. Then, stack the rest from there! Put the cheese in the middle so as it melts it will hold everything together! Once your sandwich is assembled, cover the top piece of bread with butter. Then, put that side down on the hot panini press. Butter the other piece of bread (which is now facing up) and then close the press. Cook until melty and delicious!

Perfect for any holiday gathering, this version is all about texture and contrast: creamy butter, big flakes of sea salt, wild honey, and a little more sweetness from any flavor jam you like. A few edible flowers—marigold, viola, or nasturtium—make it pop. Tip: You can mix it up with whatever herbs or condiments you love—basil, thyme, chili crisp, or tomato jam. The magic is in the mix of salty, creamy, herby, and sweet all in one perfect bite. 

Serves: 4-6 

Time: 20 minutes 

Ingredients 

• 1 cup unsalted butter, room temperature 
• 3 tablespoons honey 
• 2 green onions, thinly sliced on a bias 
• 2 tablespoons pepper jam or a sweet jam like lingonberry
• Big flakes of sea salt (like Maldon) 
• Edible flower petals — marigold, viola, or nasturtium (optional) 
• 2 tablespoons pistachios — chopped finely 
• Crusty bread or crackers for serving 

Instructions

1. Whip the butter.

Using a hand mixer or whisk, beat the butter until fluffy and light. You want it spreadable and soft, not melted. 

2. Spread and swirl.

Spoon the butter onto a wooden board or serving platter and use the back of your spoon to create swoops and waves. 

3. Top it beautifully.

Scatter the sliced green onions flower petals. Spoon small dollops of jam across the top and finish with a generous pinch of flaky sea salt. 

4. Serve.

Bring it to the table with warm, crusty bread for dipping and spreading. Pair this with a crisp white wine or sparkling water with lime, maybe a few small bowls of olives or roasted nuts, and you’ve got a spread that makes everyone want to linger. 

For more fun recipes, check out the Youtube channel!

With temperatures cooling down, it’s the perfect weather for a warm bowl of soup. Okay, I actually have a weird confession to make. I really love soup in the summertime. The hotter it gets outside the more I want soup. Is that crazy? Probably. I know that not everyone has my love of hot soup on a hot day. So whether you’re a “soup in the summer” gal like me or “soup is for sweater weather only” type of person, I decided to take one of my favorite soups and turn it into a sandwich. A grilled cheese to be precise. 

We begin by making a really easy French Onion Soup. FROM. SCRATCH. I know, I know. Who knew we could make a delicious soup so fast?! 

Melt the butter in a large skillet or pot. Add the sliced onions, and chopped garlic. Cook over medium-high heat, stirring frequently until the onions are caramelized and soft, about 10 minutes. Season with a bit of salt and pepper. Throw in the bay leaves and a few sprigs of fresh thyme. Reduce the heat to low and continue to cook for another five minutes. 

Add the beef stock and bring to a simmer. Cook uncovered for about 10 minutes, to develop the soup’s flavor. Remove from heat and allow to cool down slightly. That’s it for the soup. It’s done. Let’s make some grilled cheeses now, yeah? 

To assemble the grilled cheese: Take two slices of french bread and top with lots of shredded gruyère cheese (a classic French Onion Soup ingredient). Then take a pair of tongs and grab some of the caramelized onions from the soup, draining as much as the liquid as you can. Sprinkle with a few leaves of fresh thyme. Sandwich the bread slices together, and spread both sides liberally, with unsalted butter. 

Cook in a hot skillet for about 2 to 5 minutes, over medium-high heat, until golden brown on both sides. 

I like to serve the grilled cheeses with a side of the hot broth from the soup for dunking because grilled cheese and soup is a match made in heaven. Enjoy!

The Perfect Pumpkin-Shaped Charcuterie Board

Start with a quarter wheel of Mimolette cheese (about two pounds). Known for its bright orange color and spherical shape, Mimolette is the perfect centerpiece for your pumpkin charcuterie board. Slice it into wedges the way you’d cut an orange—wide on the rind side, tapering toward the center. 

Then, trim off the rind with a paring knife. 

Gently round the outer edges with a vegetable peeler so they curve softly, giving the cheese its pumpkin-like shape. Fan the slices out like pages of a book to form a half circle that resembles the side view of a pumpkin. 

For the stem, borrow one from a real pumpkin—around three pounds works well.

Slice off the top, trim away most of the orange flesh, and set the cleaned stem at the top of the cheese to complete the look. 

How to Add Color and Texture to Your Cheese Board

From there, build outward with layers of color and texture.

• Two kinds of salami (one mild, one spicy) 
• A selection of crackers for crunch 
• Figs, grapes, and cornichons for contrast 
• Pomegranate seeds for brightness and sparkle 
• Fresh rosemary and sage sprigs tucked between ingredients 
• Small bowls of olives and sweety drop peppers for variety and shape 

The finished board feels abundant and celebratory—a balance of elegance and whimsy that instantly draws people in.

And there you have it—a pumpkin-shaped charcuterie board that’s as delightful to look at as it is to eat! This edible centerpiece is a fun, nutritious way to celebrate the season with style, color, and plenty of flavor. So grab your favorite board, let your creativity shine, and turn snacking into a delicious work of (pumpkin-shaped) art!

Want to watch Rach attempt to make this without any directions? Check out this episode!

Taco Salad To Go or just a really great meal prep idea for you to add to the fridge!. You can make these with leftover taco meat or our slow cooker shredded chicken. If you’re a vegetarian you could double up on the veggies and add in some sharp cheddar. The point is, this salad is super versatile and a great lunch option. 

This is a great way to use up any taco toppings or fillings from taco night.

Feel free to use up any salad dressing you have on hand or try our Cilantro Avocado Ranch Dressing! It’s super delicious as a dipping sauce or spread. 

Start layering the salad, placing the dressing on the bottom of the tumblr or large mason jar. Fill it with black beans, corn, tomato, bell peppers, olives, avocado, taco meat and lettuce. 

It’s best to put the dressing at the bottom and place the salad on top as the final layer so that it doesn’t get soggy. Then once you’re ready to eat, just transfer the salad to a large bowl and toss together. 

You can use this method with any and all salads for lunch. It’s a great way to have lunch stocked up in the fridge and ready to go. Want some more great salads to go? Try our Cobb Salad Tumblers or our Chicken and Kale on the go!

I say “nearly” everyday because I find that the week before my period, I tend to be a lot more hungry and a smoothie just wont cut it. During those times my body prefers hot food and things that tend to be a bit denser so I’ll swap out for a small bowl of oatmeal with blueberries and a side of scrambled eggs. 

And just so we’re clear, this isn’t hyperbole– I literally eat the same breakfast (either my green smoothie or my oatmeal and eggs) every single day. It was a little boring at first eating the same foods again and again– but it’s so worth it. My energy is better than ever, I don’t have a ton of inflammation in my body anymore, I have zero bloating, my brain fog is gone, my skin is the best its ever been.. it’s incredible. 

Pay attention to which foods give you energy and make you feel great. Take note of which meals slow you down, cause bloating, make your skin breakout or make your stomach hurt– all signs that it’s not something your body can process easily.

The great thing about the green smoothie is that you can totally customize it to exactly what works for you as long as it has the basics: greens, fat, fiber and protein. These smoothie “fab four” were taught to me by my buddy Kelly LeVeque years ago and I’ve been playing around with that base for years. If you want to know what’s in my green smoothie, check it out. 

**there are NO affiliate links in this post, I’m just linking out in case you guys want to know**

GREEN SMOOTHIE

A handful of Spinach – I buy fresh spinach pre washed and then store in the freezer so it lasts forever and also makes the smoothie cold

1 Cup of Water – most people prefer unsweetened nut milk like almond or coconut but it honestly doesn’t change the flavor to me or give me more nutrients so I just switched to water

A little ice – if you’re like me and you like it cold

1 Serving of vanilla protein powder – currently using Pure Power Vegan Protein *Whey protein powder is great but the dairy makes my skin break out

1 Serving unflavored collagen powder – I swear this makes my hair / nails / skin SO much healthier | I prefer Vital Proteins Collagen Powder

1 tablespoon of flaxseed or chia seeds depending on where I am in my seed cycling

1 Tbls of MCT Oil – currently using Nutiva organic MCT oil

Lion’s Mane Mushroom Tincture – for cognition and memory support / I love this one from Host Defense

Cordyceps Mushroom Tincture – for energy support / I love this one from Host Defense 

Then I blend everything up in my Nutri Bullet. I used to use a fancy blender but it was too much work to clean. Now I just blend it and drink right out of the cup. 

There are green smoothie lovers the world over who figure out a recipe they think tastes delicious… I am not one of those people. I drink my green smoothie because it fuels my body. It allows me to have energy and sets my day up for success.

Whether you adopt this smoothie or create your own recipe I encourage you to find a great energy filled breakfast that you can make a habit. Remember, if you own the morning you own the day! Want to take a deeper dive into my health journey? I made a whole podcast about it ↓

Chicken Teriyaki Kabobs

20 minute prep time, 40 minute cook time, makes 4 servings

INGREDIENTS:

1 package boneless skinless chicken thighs (4 thighs)

3 cups fresh pineapple chunks

1 red bell pepper (cut into 1″ cubes)

1⁄2 cup sliced green onions (the white and light green parts)

1 green bell pepper (cut into 1″ cubes)

TERIYAKI SAUCE:

2 cloves garlic (minced)

2 teaspoons minced ginger

1⁄2 cup soy sauce

1⁄2 cup brown sugar

2 Tablespoons rice wine vinegar 

2 Tablespoons mirin (optional)

DIRECTIONS:

1. If you’re using wooden skewers, be sure to soak them for at least 2 hours before grilling

2. Make the teriyaki sauce by combining all the sauce ingredients in a medium-sized saucepan. Bring the mixture to a boil, then reduce the heat and simmer until reduced and slightly thickened, about 20 minutes. It will yield about ¾ cup.

3. While the sauce simmers, prepare the chicken, vegetables and pineapple. Thread the chicken, vegetables and pineapple onto skewers alternating as you go until all the ingredients have been used. There will be around 15 skewers. 

4. Preheat a grill over medium heat until you reach a steady temperature between 350-400 F.

5. When the sauce is finished, brush about ½ of a cup over the surface of the skewers, reserving the remaining ¼ cup sauce.

6. Clean the grill and spray it well with cooking spray/oil. Place the skewers evenly over the surface of the grill.

7. Cook for 8-10 minutes per side, or until the chicken is done and the skewers are browned and caramelized.

8. Serve the skewers immediately with the reserved sauce if desired. 

Grilled Corn Tostadas with Hummus

15 minute prep time, 15 minute cook time, makes 6 servings

Click the above link for the full recipe!

Grilled Pizza Party

10-20 minute prep time, 6-8 cook time, makes 4-6 servings

INGREDIENTS:

2 pounds store bought pizza dough 

1 can/jar pizza sauce (I used ⅓ cup on 2 of the 4 pizzas)

White pizza sauce:

¼ cup olive oil

1 clove garlic, minced

1 teaspoon Zesty Italian Seasoning 

Toppings: 

1 package slice pepperoni 

1 cup cooked sausage, I used italian hot

4-6 slices canandian bacon

1 pound mozzarella cheese, grated, about 4 cups

1 cup grated parmesan

¼-½ cup black olives

1 cup thinly sliced red and green bell peppers

1 cup thinly sliced red onion

Tomatoes, pineapple, fresh

Mozarella, basil, cooked or raw clied mushrooms, crumbled feta cheese and so on

DIRECTIONS:

1. Preheat the grill over medium heat. While the grill heats, assemble as many toppings as you’d like.

2. To make the white pizza sauce, mix together the olive oil, garlic and zesty italian seasoning, and set it aside to let the flavors develop.

3. Cut the pizza dough into quarters. Pat out each of the four pieces of dough on a sheet of parchment paper until it’s about 8” across.

4. Lightly brush the pizzas with your choice of white or red pizza sauce, then top with mozarella and a sprinkling of parmesan. Finally top with the toppings of your choice.

5. Grill each pizza over medium heat, maintaining a temperature between 350-400 for about 8 minutes, or until the dough is thoroughly cooked and the cheese is bubbling.

6. Serve immediately with any desired fresh toppings like chopped tomatoes and basil. 

Cold oatmeal for breakfast?  It may not sound appetizing, but don’t judge it before you try it!

Cold oats or grains are nothing new or unusual.  Muesli is a traditional Swiss dish that consists of uncooked oats, fruits, nuts and milk.  Instead of cooking the oats, it is soaked in the milk until it has softened.

I prefer this chilled oatmeal because it is ready when I wake up in the morning.  There is no need to heat it up, however you can warm it up in the microwave if you’d like.  We’ve all heard that oatmeal is good for you.  It’s full of fiber, lowers your cholesterol, and keep your full all morning.

This no-cook overnight oatmeal is super customizable and gluten-free!  You can experiment with all sorts of different milks: soy milk, vanilla almond milk, hemp milk, oat milk, coconut milk, the choices are endless!  I suggest you use rolled oats (as known as old-fashioned rolled oats) because they easily soak in liquids and soften quickly.  Other oats like steel-cut oats require heating before eating because they are less processed than rolled oats.

Before you go to sleep, simply combine rolled oats and milk of choice in an airtight container.  The following morning, sweetened oats with honey, agave, even maple syrup!  Top it with your favorite toppings.  

During the winter months, dried fruits and nuts are great.  And during the more bountiful spring and summer months, you can add all sorts of fresh berries and tropical fruits.

No Cook Overnight Oatmeal, serves 2

Ingredients

1 cup rolled oats (old fashioned oats)

1 cup almond milk (or milk of choice: soy, whole, 2%, etc)

1/4 tsp ground cinnamon

agave syrup (or honey, maple syrup)

blueberries

sweetened shredded coconuts

sliced almonds

Instructions

1.  In a large bowl or container, combine oats, milk, and cinnamon.  Cover with lid and place in the fridge overnight.

2.  The following morning, or at least two hours later, scoop out soaked oats into desired portions.  Sweeten according to taste using agave syrup (honey, maple syrup, or sugar/brown sugar).  Garnish with desired toppings and serve.