If you’re reading this, it means you’ve been part of this community in some way. Maybe you’ve been here since the beginning or maybe you’re brand-new. Either way, you chose to spend a few precious minutes of your day here with me, and I don’t take that lightly.

This little corner of the internet, which has been around since 2008, has always been about more than articles or tips. At its best, it’s been about connection: reminding each of us that we’re not alone in the messy, beautiful, exhausting, hilarious business of trying to build a life we love.

For a while, I stepped back from publishing in this format so I could focus on writing books and creating the podcast. I’ve dreamed about rebuilding the site for years, but I hesitated. Not because I stopped caring, but because I needed time to reimagine what this could be.

The truth? Our world has changed a lot since this site first began. Your world has changed. Mine has too.

But here’s what I know for sure: people like us still need places we can go to feel seen. We still crave ideas that are practical enough to help on a Tuesday afternoon, but expansive enough to remind us of what’s possible. We still want beauty, humor, wisdom, and truth—all in one place.

That’s why we’re back.

Not Just a Return, But an Evolution

This isn’t a relaunch for nostalgia’s sake. It’s not about recreating what once was. It’s about building what’s needed now.

Because here’s the thing: lifestyle editorial used to be everywhere. A magazine at the checkout line. A bookmarked blog on your laptop. A favorite columnist whose words felt like they were written just for you.

Now? Most of those spaces are gone. Remember when lifestyle sites used to be about stories and ideas? Now too many of them are just online shopping in disguise—content built to sell, not to serve. 

That’s not what we’re building here.

This is a space of intention. Every article you’ll find here takes more time, more thought, and more care to create. It’s not fast food content designed to be consumed and forgotten. Instead, it’s a home-cooked meal. It’s slower, richer, more nourishing.

That’s why we love it—and why we think you will, too.

What You Can Expect

Over the next few weeks and months, you’ll find:

• Regular articles on everything from mindset to meal prep.
  
• Stories and spotlights that remind you of the power in everyday life.
  
• Practical how-to’s that break down big ideas into doable steps.
  
• Plenty of humor, heart, and honesty.
  

All of it created with the same guiding principle: content that’s intentional, curated, and hopeful.

Why This Matters

I believe there’s something quietly radical about choosing to slow down: about choosing to read an article that was written with care instead of swiping past a 20-second video that was tossed off in seconds.

I believe in holding onto places that encourage us to pause, reflect, and grow deeper roots so we can have expansive branches.

Life is full of noise. Full of hurry. Full of demands that pull us in a dozen directions at once.

This site is meant to be the opposite of that. A steadying force. A reminder that even in the chaos, beauty and wisdom are still available to us—if we make space for them.

And that’s what gives me hope: that spaces like this can still exist. That they should exist. That we don’t have to accept the way things have become as the way they will always be.

The Heart Behind It All

At the end of the day, my goal for this site is the same today as it was in the beginning: to help you create a better life in small, achievable steps.

Not the kind of life Instagram tries to sell you. Not the kind of life where everything is curated and perfect. The kind where you still spill coffee on your shirt, where the kids are loud, where the deadlines are real—but in the middle of it all, you feel grounded, capable, and joyful.

Because here’s the truth I keep coming back to: your life doesn’t have to be perfect to be beautiful.

And if this site can remind you of that—while giving you tools and ideas to make things a little easier, a little brighter—then it’s worth every ounce of effort.

A Closing Word

So here’s my invitation: come with us. Think of this as the modern version of flipping through your favorite magazine—something you curl up with on a quiet Saturday morning, coffee steaming beside you. Check back often. Let it become part of your rhythm, the gentle reminder that a better life is built in small, intentional steps.

I’m so grateful you’re here at the beginning of this new chapter.

With love,

Rachel

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!

Having hosted hundreds of events over the years (for both clients when I was an event planner and myself just for fun), I’m well-versed in every kind of event stress you can imagine. The advice I’d give you for an stress-free Thanksgiving is the same I’d say if you find yourself in a burning building. The most important thing to do is stay calm!

Be Prepared

Just like the Boy Scouts, a great host needs to be prepared. I have shopping lists, to do lists, and even a timeline for the day of. Call me nuts, but it helps me to stay organized, and I can also troubleshoot in advance.

For instance, when I look over my list and see that seven people are bringing side dishes in a crockpot that reminds me that I need to make sure I’ve got enough power strips to accommodate them. The more you can plan in advance the last stressed you’ll be day of. 

Get Ahead

I do whatever I possibly can ahead of time. Shop for non-parishables, clean the guest bathroom, prep my vases for centerpieces etc. There’s nothing worse than getting to Thanksgiving dinner and being utterly exhausted because you’ve spent that last 72 hours preparing. Spread it out, and you’ll be infinitely less worn out.

Accept Help

One of my biggest issues as a hostess is allowing others to help me. I want so much for my guests to be able to relax and enjoy. So I tend to tell them no thank you when they offer to bring a dish or come early to help set up. But here’s the thing, we usually have 50 people at our house for Thanksgiving and that’s crazy town! No way I could do it all alone without losing my mind. So if you offer to help I will say yes, please and thank you. Don’t let your pride get in the way of enjoying this day. 

Let It Go

No, I’m not talking about Frozen here. (Although, planning some fun movies for your kiddos to stay occupied in the last hour before guests arrive is a great idea.) I’m talking about the idea that everything needs to be perfect. Plan the very best that you can. Then, a couple hours before everyone arrives take a breath and accept that everything will be whatever it will be.

If you spend your day stressing about tiny imperfections or the fact that your stuffing is a little burnt you will miss the joy of the holiday. Focus on the positives like the green bean casserole having just the right amount of crispy topping or the fact that your children get to play with their cousins. You can find negatives in this day if you look for them. The same can be said for all the good stuff, too.

Enjoy

This is my greatest piece of advice! I want to be relaxed and enjoy the time with my family. But I’m usually so keyed up from getting everything ready that it’s hard to get there. Be sure to take some time to just enjoy the holiday and your loved ones. This might mean pouring yourself a glass of wine, putting on your favorite pump up song, or snagging an extra piece of pie. Whether everything goes as planned or not, it’s important that YOU get a chance to relax and spend time with your friends and family! 

I hope you all have a wonderful and stress-free Thanksgiving with your families! xo, Rachel 

If you let the world choose your narrative, you’re in trouble. But. What if you decided to live out the rest of this year as your very best? What would that future version say to yourself today? That holds clues to how you should be living today. That version tells me to fight for joy, fight for laughter, fight for family time, fight for those moments of joy because they will root me in the present. We can’t predict the future, but we can be present today. Even in the hardest of seasons, it’s possible to find joy. You know what it means to find both pain and joy simultaneously? It means you are human. 

If you’re struggling to find joy in this season, start with these four ways to choose joy right now: 

1. Create a Daily Gratitude Practice

There’s a reason why this is so important. Look for small moments in the past 24 hours and write them out by hand. Every freakin’ day. 

2. Make a Joy List

Do you know what fills your cup? Make a list of items that make you super happy and things you know you can always reach for. I even made lists of best moments ever, favorite songs ever, and continue to add to these lists.

3. Schedule Joy Into Every Single Day

If you have a list of things that make you happy, then you can plan for them. 

4. Find Joyful Accountability

When you’re having a hard moment, have someone to turn to. 

Here’s the thing. When you experience hardships, stop wishing for things to “get back to how they were. Because the truth is, we don’t emerge from hard situations the same. We’ve already been changed. The faster you can come to accept these existing terms, the sooner you will be joyful in what is. It’s okay to grieve what was and what’s being missed, but don’t cling desperately to what was.

Start practicing joy in the present because we only have today. I say practice because it’s not what comes naturally to us. Our bodies are programmed to reach for things that make us feel not great. But once you start to practice what it means to choose joy and see blessings around you, you train your brain to do it automatically. It becomes a habit instead of a forced afterthought.

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!

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. 

Months ago I saw this picture in a Land of Nod catalogue and I fell in love with the pegboard wall art in the background. Just like that time I saw the leather monogram but was too cheap to pay for it, I decided I would make this myself! The thing is you guys, this is seriously the easiest project ever. You can buy white pegboard at the hardware store and ask the peeps there to cut it for you. Then all you have to do is add the yarn and attach it to the wall. Easy peasy lemon squeezy and your kids have adorable pegboard wall art to organize their stuff.

First I measured the space on the wall and then had the hardware store cute the appropriate sized pegboard. Quick note, make sure they cut it evenly on both sides. So for instance if the left side is cute 1″ past the line of holes it needs to be the same on the right. Otherwise when you thread your yarn it’s going to look wonky.

Next I attached the board to the wall using drywall anchors. It’s a great option when you’re screwing into drywall and even though the pegboard isn’t very heavy you want to make sure it’s properly supported. I found this YouTube tutorial if you’re not familiar with how to do it. Just remember, leave about a quarter to half an inch of space between the screw and the board so you can insert your pegboard accessories (they need to slide into the holes and behind the pegboard… basically, just don’t screw the screws into the anchor all the way. We used six screws so even without it being tight into the wall it’s very secure.

Next I added accessories from the pegboard section of the hardware store. I also secured some clipboards to the pegboard with wire (though ribbon would work too) and I used them to hold the boys artwork or photos.

Love our inspirational quote? I got it from District West!

I think my craft project turned out so darling, what do y’all think? xo, Rachel

I don’t manage to do it every weekend, but when I do, it makes such a big difference in the flow of our week. So if you’re curious, here is a picture of my actual fridge from about 5 min ago and some of my favorite things / ways to meal prep for the week.

Here’s How I Meal Prep

Pre-Chop Your Veggies: I typically grocery shop on Saturday and then prep the veg on Sunday. My two youngest still take their lunch to school, so washing and pre-slicing things like cucumber and bell pepper really help when I make lunches. I always keep sliced lemon in the fridge because we all love it in water. Carrots are something I buy pre-cut but still put into containers so it stacks with the other snacks. When you can see things every time you open the fridge, you’re way more likely to eat/use/cook with them.

Hard Boil Eggs: We go through waves with hard boiled eggs (and right now we’re in the phase where we eat them rather than prep and forget 😂) So until we get tired of them again, I’ll have them in the fridge for an easy snack.

Overnight Oatmeal: I ate the last of my oatmeal this morning so it’s not in the pic, but it’s a longtime addition to prep for the week. My favorite recipe has been on my website for years and you can find it HERE.

If you’re not in the mood for cold oatmeal (which OO is) I’ve also been known to make a big batch of oats on the stove and then store the extra in a container to warm up the micro later. It’s not as good as a fresh pot (which is so dang easy to whip up) but it does save a ton of time or thought process.

Leftovers as “Prep”: You’ll notice in the picture up top, I have a ton of leftovers in the mix… some roast chicken, a burger patty, grilled steak and some venison spaghetti sauce and pre-cooked pasta. This is absolutely crucial for me to have healthy lunch options for myself or hearty choices from my usually “starving” 6 year old when she gets home from school. It’s super simple too: I always double dinner recipes that make good leftovers. I never needed to do this when my kids were younger but now that I have two teenage boys in the mix, doubling up is absolutely vital.

Add Flavor with Condiments: You cant see my fridge door in the pic, but if you could you’d find it packed with condiments that add flavor. This is important when I cook but also essential so I don’t get sick of eating the same flavors. See the big jar in the top right corner that’s filled with a bunch of veggies? I’m trying out a new recipe of Pikliz (a Haitian topping of vinegar and spicy cabbage). It needs 3 days to marinate so I’ll let you guys know how it turns out.

Homemade Nut Butter: This one is 100% NOT necessary and truly reserved for nerds like me who love experimenting in the kitchen. I started making my own nut butter several months back because I wanted to utilize it for seed cycling. I now prefer my version over anything I can find in the store.

I dream of buying an industrial nut butter machine so it can blend at room temp 😂(using a food processor heats up the nut butter and once it gets hot it’s never quite as creamy)

Cute Containers: It’s worth mentioning that I have a lot of cute little containers to hold and store things. That’s a preference but in no way, a necessity. I love a cute little package for anything (even cucumbers!) but prep can be stored in any container that you’ll actually use. And for my young Mamas, remember, I’m 41 and have been collecting these things for well over 20 years. You don’t need to buy anything to be more organized. Work with what you’ve already got. Then, keep an eye out when you pass a garage sale or a thrift store for super inexpensive containers to make your prep prettier as you go.

Hope those ideas were helpful for y’all. I’ll be back soon with more ideas to share! Until then, as always, I love you and I’m rooting for you.