What's for dinner?? Tonight I made one of my favorites — Portobello Pizzas 🍄‍🟫🍕 •For the sauce (or use your fav pizza sauce): ½ roma tomato Garlic powder Onion powder Smoked paprika Herbs de' province Blendy blend 🤩 Place your portobello upside down onto a parchment lined baking sheet. I slather on my sauce and then add whatever toppings I am down for! Tonight, I added chopped yellow & red peppers, sliced red onion, and baked sriracha tofu. I baked my portobello 🍕 at 400° for 20 minutes and then topped it with sliced avocado 🥑

🍉 Can we talk about watermelon juice for a sec… Because this humble fruit does way more than just give me summer vibes. Watermelon is over 90% water, which already makes it elite-level hydration. But when you juice it, something cool happens — you get hydration + minerals + plant compounds in a form your body barely has to work for. Basically think INSTANT digestion 🙌🏻 👀 What’s actually in watermelon juice? • Lycopene – the antioxidant that gives it that red glow (hello cellular protection) • Citrulline – an amino acid that supports blood flow & circulation • Potassium & magnesium – minerals your nerves, muscles, and heart love • Natural electrolytes – without powders, dyes, or “sports drink” nonsense ✨ Why juicing it hits different: When you juice watermelon solo (no mixing, no fats), it digests FAST. That means quick hydration, gentle energy, and zero heaviness. It’s one of those juices your body just says “oh thank youuu.” ⚠️ Pro tip: Watermelon juice likes to be drank solo. Pairing it with heavy foods can slow digestion and cause fermentation in your gut. Keep it simple. Let it shine. Curious — do you prefer eating watermelon or drinking it? 🍉👇 I enjoy both BUT I do start my day everyday with fresh watermelon juice ❤️💚 What I juiced this morning 👇🏻 2 watermelon = 2 FRESH gallons 🥳

🛢️ Let’s Talk OIL… the good, the sketchy, and the “why are we still using this??” Oil is one of those things people assume is healthy by default because… plants 🌱 But not all plant oils are created equal. Some are chill. Some are chaos in a bottle. Literally! ✅ Oils I’m okay with (and MY why) 🥑 100% Avocado Oil – High smoke point – Mostly stable fats – Minimal processing when it’s truly pure – Works for higher-heat cooking without freaking out 🥥 Coconut Oil – Very heat-stable – Doesn’t oxidize easily – Simple, predictable fat – A little goes a LONG way 🌰 Walnut Oil – Best used low heat or drizzled – Contains omega-3s – Real food oil, not industrial sludge ➡️ Notice the theme: simple, stable, and not ultra-processed 🚫 The oils I skip (and why my body said “nah”) Vegetable oil, canola oil, seed oils (soy, corn, grapeseed, yes even sunflower, safflower, etc.) Here’s the short version without the fear-porn: • These are highly refined & deodorized • Made using extreme heat & chemical solvents • Easily oxidize (aka go rancid in your body, no joke) • Loaded with unstable omega-6 fats • Promote inflammation instead of nourishment They start as seeds… then get blasted, stripped, bleached, and “fixed” to look edible again. That’s not food. That’s a science project 🧪 🤨 And can we talk about olive oil for a sec… This one makes my brain itch. There are not enough olive trees on the planet to justify the massive amount of olive oil being sold worldwide. This is a fact. Not my opinion. The math doesn’t math. Many olive oils are: – Cut with cheaper seed oils – Old, oxidized, or mislabeled – Imported, stored forever, and sold as “fresh” Is all olive oil bad? No, absolutely not!! Is a LOT of what’s on shelves questionable? Absolutely. If it doesn’t list origin, harvest date, or purity testing… I personally pass. In other words if you are buying a $14 bottle of 100% olive oil, sorry Charlie you are not getting what you think you are getting. Let's flip the switch and chat about cooking, frying, and baking.