At first glance, Camilla Marcus is a study in contrasts. She takes her work seriously, yet brings a sense of playfulness to everything she does. She can pull off a dinner party for 100, but might not plan the menu until that morning, letting the farmers market be her guide. Her vegetable-forward cooking is deeply nourishing—and she’s never one to turn down a midday glass of wine.
But nothing about Camilla feels inconsistent. She’s so rooted in who she is that all of her layers come together as a beautifully aligned life—one that reflects the passionate approach she brings to her work as a regenerative chef, founder of west~bourne, and mother of four in Los Angeles.
To celebrate the launch of her cookbook My Regenerative Kitchen, Camilla joined me for a backyard lunch under the trees with a few friends. We cooked vibrant, plant-based dishes from the book—tartines, a crunchy fennel salad, and the most stunning rose chocolate bark—poured natural wine, and soaked up her perspective on what it actually means to cook in a way that nurtures both our bodies and the earth.
Her philosophy, in her own words: “What’s good for our soil is always better for our health.”
What I love most about how Camilla thinks about food is the sense of liberation in it. She writes about improvisational cooking the way musicians talk about jazz—not knowing exactly where the notes will lead is the point. The farmers market becomes her guide, and “not being in control” becomes both liberating and inspiring rather than stressful. I left our lunch genuinely rethinking the relationship between spontaneity and nourishment.
Her book makes a compelling case that our everyday choices—the ingredients we buy, how we prep them, what we do with what’s left—are actually the most accessible entry points into climate action. Not through deprivation or a complete overhaul, but through small, cumulative shifts that start to feel natural over time.
Camilla Marcus’s Tips for a Zero-Waste Kitchen
Break up with paper towels. Keep a stack of washable kitchen towels within reach—you’ll be surprised how quickly you stop missing the paper.
Reimagine your pantry. Swap plastic wrap for beeswax alternatives. Use glass jars and metal tins for everything from flours to preserves.
Go reusable with storage. Stasher silicone bags replace Ziploc. Camilla also freezes stocks, sauces, and leftover wine in silicone molds for future meals.
Use the whole vegetable. No stalk left behind. Fennel fronds become garnish, stalks go into stock, and most produce doesn’t need peeling.
Rethink “scraps.” Before you toss it, ask: Can this add flavor to a broth or sauce? Onion peels, herb stems, cheese rinds—all fair game. Compost what you truly can’t cook.
Clean green. Look for nontoxic brands like Koala Eco, Branch Basics, and Grove Collaborative.
Start composting. A countertop bin (Camilla loves the Bamboozle) is a low-barrier start. Composting emits 20x fewer greenhouse gases than landfilling food waste.
Adapted from My Regenerative Kitchen
All of this—the swaps, the scraps, the compost bin—sounds like discipline. But sitting in the backyard that afternoon, none of it felt that way. It felt like the most natural extension of how Camilla moves through the world: paying attention, wasting nothing, finding pleasure in the process. The menu below is where we started. Where you take it is entirely up to you.
The Whole Stalk or Bulb Salad
A salad that earns its name. Every part of the fennel shows up here—fronds, stalks, bulb—and the result is crunchy and bright.
Tartines with Heirloom Tomato, Blue Cheese, and Golden Beets
The tartines came together the way Camilla cooks everything—intuitively, with whatever looked best at the market. Proof that the simplest things, made with good ingredients, don’t need much else.
There’s something about spring that makes everything feel possible again. The longer days, the lighter air, the instinct to open the windows and start fresh—it’s energizing in a way that’s subtle but so powerful.
If you’re coming out of a season of hibernation (more comfort eating, less movement), I’ll say this first: no guilt, because there is a season for everything. But spring has this particular energy that makes me want to be more intentional—to choose how I feel each day, rather than waiting for some future version of myself to magically show up.
So here’s what I’m actually doing this season to feel my best. I’ve learned it’s never just one thing. An approach that covers food, movement, sleep, and nervous system support is what really moves the needle. And once you’ve tapped into that cycle and gotten truly hooked on feeling good, you’ll want to repeat those healthier habits over and over.
I’m being fully transparent here because I love reading other people’s actual unfiltered routines—it’s the only way this kind of post is truly useful. I’m not a doctor. I’m just someone who has done a lot of trial and error, reading, and experimenting on herself. Take what serves you and leave the rest.
If you’re craving a reset right now, here’s the simplified spring self-care routine that’s been making the biggest difference for me.
What Is Spring Self-Care, Really?
For me, self-care is less about adding more to your routine and more about refining what’s working really well:
It’s a shift from “fixing” yourself to supporting yourself.
Food as (Delicious) Fuel
As someone who genuinely loves to cook (and eat!) I really lean into the vibe of a season to inspire a rotation of healthy meals that I love and know make me feel good.
My Go-To Spring Meals
Breakfast (after a period of intermittent fasting, I’ve been loving my AM meal again):
Paired with a roasted vegetable or salad served family-style
And there’s always room for pasta or pizza night. I’ve learned that when I create space for the foods I actually crave, everything else stays more balanced.
The biggest shift: prioritizing protein and healthy fats at meals so I’m not constantly reaching for snacks. It keeps my energy steady and makes meals feel more satisfying.
Less-But-Better Movement
If there’s one thing I’ve changed when it comes to exercise, it’s this (and it might seem counterintuitive): I work out less—but more intentionally. Feeling strong and fit doesn’t have to mean pushing yourself harder. For me, it’s about consistency and how movement makes me feel—which ultimately, is so much more motivating than working out for aesthetics alone.
My Weekly Routine
Daily walks (non-negotiable): 30 minutes most mornings + a short walk after dinner
Strength training 2–3x per week: Pilates, weights, or an at-home workout—focused on full-body strength
That’s pretty much it. Walking gives me energy and clears my head. Strength training keeps me feeling strong and capable. I’m no longer chasing a feeling of exhaustion—I’m focusing on sustainability, energy, and feel-good endorphins.
A More Intentional Approach to Supplements
Over time, I’ve built a supplement routine that supports my energy, sleep, and digestion—but I’ve also learned that more isn’t always better.
If you’re dialing in your own spring self-care routine, start simple:
High-quality, consistent sleep is the foundation of everything—it impacts every other aspect of health, but it’s often the one that doesn’t get the high priority it deserves. After years of struggling with sleep, I can genuinely say that I’ve mastered great sleep most nights. And when I don’t, I know just what to do to get back on track. These are the sleep rules I live by:
Going to bed earlier (before 10 pm whenever possible)
Reading instead of watching TV at night
Keeping my phone out of the bedroom
Creating a cool, dark, and quiet sleep environment
When my sleep is dialed in, everything else—energy, mood, cravings—falls into place. You can deep dive into my full sleep toolkit here, where I share exactly how I check all of these boxes every night.
Regulating my nervous system has been a long journey, but it’s been the biggest shift for me over the last year—and it has nothing to do with food or workouts.
It’s really been about simplifyingmy life. I’ve been slowly doing that through:
Saying no to things that feel off or misaligned with my top priorities/values
Letting go of versions of myself that I’ve outgrown
Trusting my instincts more quickly and following my gut
Spring naturally invites us to clear things out physically, but I think the deeper work is clearing out what’s draining us mentally and emotionally. When your nervous system feels supported, everything else—from digestion to energy—starts to improve.
5 Simple Spring Self-Care Habits to Start This Week
Okay, so if you want to jump-start your own spring wellness routine, here are some simple ways to do it that will make a major difference in how you feel:
Eat a protein-rich breakfast that will actually keep you full until lunch. Here are my favorite high-protein breakfast ideas.
Take a walk every day. Even 10–20 minutes counts.
Strength train 2-3x a week. This could be lifting weights, but it could also be pilates or any type of resistance training.
Go to bed 30 minutes earlierevery night this week. We get our highest-quality sleep before midnight.
Remove one thing from your calendar that doesn’t feel aligned with how you want to spend your time.
Self-care doesn’t have to be complicated to be effective.
The simpler it is, the more likely it is to stick. For me, this season is about choosing habits that support how I want to feel: energized, clear, and fully present in my life. Not perfectly optimized, just aligned.
And that shift, more than anything, is what makes everything feel like it falls into place more easily.
If there’s one thing Italians do best, it’s embracing the simple pleasures of the season—and in summer, that means pastas bursting with sun-ripened flavors that are meant to be savored slowly. This collection of veggie-forward recipes captures the carefree spirit of an Italian estate: juicy burst tomatoes, tender zucchini, creamy lemon-scented ricotta, and market-fresh roasted vegetables that take center stage. They light pasta recipes are unfussy and come together with just a few ingredients—perfect for long lunches or spontaneous dinners at golden hour. Light and satisfying, these are the pastas you’ll have on repeat all summer long.
11 Pastas That Taste Like Summer in Italy
Burst Tomato Pasta
We love how this recipe takes pantry staples and turns them into something that feels instantly vacation-worthy. With juicy cherry tomatoes, briny sun-dried tomatoes, and plenty of basil, it’s a low-lift pasta that captures the best of warm-weather cooking.
When zucchini is everywhere, this is exactly how we want to use it. It’s simple, vibrant, and made for twirling up on the patio while pretending you’re somewhere along the Italian coast.
Creamy but never heavy, this pasta strikes the perfect warm-weather balance. The ricotta creates that silky texture, while lemon and greens bring the fresh, summer energy we’re always craving.
We love this recipe for that late-summer moment when the produce drawer is overflowing, and dinner needs to feel simple and satisfying. Everything roasts on one sheet pan, then gets tossed with pasta, parmesan, and basil for an easy bowl that still feels special.
Blistered Broccolini Pasta with Garlic, Lemon & Toasted Breadcrumbs
This recipe is proof that great pasta doesn’t need a long ingredient list. With blistered broccolini, thinly sliced garlic, bright lemon, and a shower of parmesan, it’s the kind of low-effort dinner that tastes like you did far more than you actually did.
This pasta salad is everything we want from an Italian summer lunch: juicy tomatoes, creamy mozzarella, fresh basil, and a sun-dried tomato dressing that ties it all together. It’s simple, colorful, and made for serving chilled with something sparkling nearby.
Lemony Spring Pasta Salad with Olives, Artichokes, and Bacon
Equal parts easy lunch and crowd-ready side, this pasta salad does it all. The mix of artichokes, olives, parmesan, and herbs gives it that effortless Italian-inspired flavor we crave as soon as the weather warms up.
Think of this as the lighter, brighter cousin of mac and cheese. Parmesan and cream bring the comfort, while asparagus, peas, kale, and zucchini add color, freshness, and enough substance to make it a full meal.
A bowl of green pasta has never felt so comforting. With parmesan, pine nuts, olive oil, and a little heat from red pepper flakes, this broccoli pesto pasta turns a humble vegetable into something rich, vibrant, and totally family-friendly.
This dish proves that a healthy pasta can still feel completely indulgent. It’s loaded with greens and cruciferous veg, but the garlic, parmesan, olive oil, and walnuts make it taste like something you’d order at a cozy neighborhood trattoria.
One Pot Garlicky Mushroom Pasta with Sausage & Arugula
This one-pot pasta brings all the cozy, savory flavor of sausage and mushroom pizza into a weeknight-friendly bowl. Crispy mushrooms, garlicky Italian sausage, peppery arugula, parmesan, and lemon come together in a light sauce that feels rich without being too heavy.
If you haven’t yet subscribed to my Substack, it’s where I get a little more personal—writing from the heart about self-care, motherhood, wellness, and all things in between.My community loved this post there, so I wanted to share an excerpt with you here.
I really love the idea of a personal uniform. I want to walk into my closet and know that every single item is something I genuinely love and feel great in—no “I’ll wear it someday,” guilt, just pieces I’m actually excited to pull on all the time.
My theme for this year is about simplifying every aspect of my life, and with that, I’ve been dressing for how I want to feel on a given day. It’s really shifted my approach from choosing outfits based on what’s on my calendar to being guided by how I want to show up—and it’s made getting dressed feel so much easier.
My current life season is all about being comfortable, confident, and effortless. Broken-in jeans, soft sweaters, well-fitting t-shirts, neutral tones. It’s not about “less style,”—it’s getting dressed with more intention and not spending a ton of time overthinking it. (Seeing how crazy everyone is over Carolyn Bessette’s ultra-simple wardrobe choices, I don’t think I’m alone in craving this vibe right now.)
I’ve also noticed that the pieces I reach for over and over all have two things in common: quality materials and a great fit. Get those two things right, and you look like you have an expensive wardrobe regardless of what it actually costs. Those are really the only two style rules I follow anymore.
At the start of every year, I do a bit of a wardrobe recalibration. I’ll pull inspo on Pinterest, create a little mood board in Canva, and settle on a few words that capture how I want to feel in my clothes this year. My words for 2026 are effortless, classic, and alive (meaning I can do anything and go anywhere in them). When I’m considering a new purchase, I hold it up against those three words as the ultimate filter against impulse buys I might later regret.
Then I shop my own closet! I’m a big believer in slowly building a wardrobe over time—adding things with purpose rather than starting over every season. Once I know what I already have that fits the vision, I can be intentional with where I need to fill in the gaps.
Unlock the full post here to read about the 50 pieces that make up my personal uniform right now. These are the wardrobe staples I reach for on repeat—the ones that help me feel comfortable, confident, and effortlessly put together without spending too much time thinking about what to wear.
The farmers market is finally worth the trip again. Cherries, early stone fruit, basil that takes me back to summer in Italy—May is when the season stops teasing and starts delivering. I’ve been spending more time outside, keeping meals simple, and feeling that familiar pull toward lighter everything: food, routines, getting dressed in the morning.
This month’s Editor’s Picks are rooted in that feeling. Warm-weather pieces we’re actually reaching for, beauty and wellness finds that support the low-maintenance sun-kissed vibe we’re all after right now, and a few home essentials that make the most of being outside. Simple, considered, and ready for what’s ahead.
Fashion
Jeans of the Season
Everyone reaches for white denim when it gets warm, but these feel like a cooler, more elevated alternative. The barrel shape works with everything and is so flattering with sandals and a tee. — Camille Styles, Editor in Chief
If you’re going to treat yourself to one thing this month, make it this sweater. 100% cashmere, slightly boxy, impossibly light—the kind of piece that makes everything else in your closet look more elevated. — Camille Styles, Editor in Chief
This bag has been my constant companion since the sun came out—farmers markets, long dinners, and the kind of days that stretch later and leave room for spontaneity. It somehow looks even better with a little wear, making it a classic I’m planning to carry for years. — Camille Styles, Editor in Chief
My love affair with Negative continues, and their new Slink collection is exactly why. I got the bralette, tank bodysuit, and draped pant all in Espresso and have been wearing them together as a set—for slow mornings, Pilates, and everything in between. — Camille Styles, Editor in Chief
I’ve replaced these in tortoise so many times I’ve lost count, and I just added black so I can wear them every single day, without exception. — Camille Styles, Editor in Chief
I’m headed to Portugal for a few weeks, and these are the only linen pants making it into my suitcase. They’re easy, breathable, and somehow work for everything: beach mornings, long lunches, travel days, dinner with sandals… truly the ideal summer pant you end up living in all season long. — Anna Decker, Social Media & E-Commerce Manager
The Leggings That Finally Got the Petite Fit Right
I’m not someone who used to care much about activewear—until I started caring a lot. Two pairs from Elite Eleven have officially earned a spot in my regular rotation. The Airey Petite Leggings: ultra-lightweight, second-skin stretch, and a petite fit that actually hits at the ankle instead of bunching at the calf (a personal victory). The Soléa Petite Leggings are the opposite energy—gentle compression, sculpted without being restrictive, and the furthest thing from see-through (if you sweat like me, you know how important this is). I reach for the Airey when I want to forget I’m wearing leggings. I reach for the Soléa when I need them to work harder. Next on my list: the Aura Micro Shorts for hot yoga, because I need something that keeps me cool while I’m literally pooling my mat in sweat.
I’m spending the next two months in London, and I’ve just upgraded my very basic tote bag from home with a Longchamp Le Pliage bag. I’m so happy with it! It’s a classic bag that feels a bit more elevated than a regular tote, and I’m loving walking through the city with it. Not to mention it looks adorable with a bag charm or two! — Kristen Garaffo, Design Editor
The best way to keep a house clean is to stop the dirt before it comes in—which is why I’m putting these outside every door at our beach house. Performance weave means they can live outside, and I can throw them in the washer whenever they need a freshen-up. — Camille Styles, Editor in Chief
We just restocked our handmade glassware from Oaxaca, designed to be the glass you reach for, whether it’s a dinner party or a Tuesday evening on the patio. People will ask where you got them—they’re that special. — Camille Styles, Editor in Chief
I’ve been reaching for this mug every single morning, and it’s made its way into my whole routine. The shape, the weight, the way it feels in your hands—it just makes that first cup of coffee feel a little more grounding and all the more special. — Anna Decker, Social Media & E-Commerce Manager
I’ve been reaching for Beekeeper’s Naturals Superfood Honeynonstop lately (like twice a day!). I’ll drizzle it into Greek yogurt bowls, eat a spoonful before a workout for a quick energy boost, or stir it into tea in the afternoon. It’s one of those underrated pantry staples that feels equal parts delicious and functional. It’s packed with benefits beyond your average honey, making it an easy everyday upgrade! — Edie Horstman, Wellness Editor
I’ve found one of my new favorite sweet treats, and it comes in the cutest little clay pot. This whole milk yogurt is sweet, creamy, and so delicious. As someone who can go through a couple tubs of basic 0% fat Greek yogurt every week (hello, protein goals), tasting the difference for a sweet and creamy whole milk yogurt is actually wild, and an afternoon bowl of La Fermière with some fruit and granola has become my favorite afternoon sweet treat for something wholesome AND delicious. My current favorite flavors are the vanilla bean and orange blossom honey, but they are all SO good. — Suruchi Avasthi, Food Editor + Photographer
I’m heading to Australia with my fam this month, and I’m so excited to bring this camera. It’s a digital camera but feels like a disposable—no screen, so you can fully be in the moment. It’s been especially fun to let my kids use it, then plug it in later and see what caught their eye! And I love the warm, nostalgic feel of the photos. — Brittany Chatburn, Content Marketing Director
Summer is when I audit what I’m actually doing versus what I think I should be doing, and my morning AG1 habit makes the cut every time. I think of it as a daily foundation for my health in the simplest way possible. — Camille Styles, Editor in Chief
My most-trusted supplement source. This month, I added a subscription for their Omega-3 (the only one I’ve ever taken on an empty stomach with zero fish taste) alongside the synbiotic and stress support. These are the three I’m committed to in my current season. — Camille Styles, Editor in Chief
A shortcut to the summer skin I’m always chasing: plump, glowy, and hydrated without a 12-step routine. The Pure Radiance Oil goes on at night, and the Lipid Lip Oil goes everywhere with me. — Camille Styles, Editor in Chief
I’ve tried what feels like every brow gel on the market and somehow always end up disappointed, but this one finally locked me in. It gives that fluffy, lifted look without getting crunchy or overly done. Proof that we should all be asking more from our makeup—because some brands (i.e., Rare Beauty) deliver. — Anna Decker, Social Media & E-Commerce Manager
I’m a grateful sober girlie, and while I could wax poetic about the gifts of recovery (closer relationships, radical honesty, the ability to actually remember the night), what I really want to talk about is the functional mood lift I’ve found that makes social situations feel effortless without a drop of alcohol involved.
Enter: Alice Mushrooms Party Trick. It’s a nootropic chocolate (!!) formulated with adaptogens and mood-supporting faves like cordyceps, kanna, and mucuna pruriens that work on your serotonin, dopamine, and GABA receptors to deliver genuine social elevation. Calm confidence, lowered inhibitions, that “let’s talk to everyone” energy. Oh, and there are popping rocks in it, because why not? No hangover. No regrets. Just vibes.
For the wind-down version of this, I’ve been reaching for Apothékary’s Rosé-Tinted Glasses. Herbal drops with lion’s mane and schisandra berry that deliver clarity, calm, and a mood refresh—rosé energy without the AM headache. I take it on slow afternoons when I want to feel present without feeling flat. — Isabelle Eyman, Editorial Strategist
I’ve recently joined the club of constantly having hand cream in my bag at all times, so I’ve been trying out lots of different ones to find my favorites. That means a lotion that is creamy and soft in texture, and also has a great scent. This one from Grown Alchemist has a permanent spot in my work bag now for its hydrating texture and subtle scent. — Suruchi Avasthi, Food Editor + Photographer
The Windsor Affair by Melanie Benjamin comes out June 26, and I need EVERYONE to mark their calendars. I’m not necessarily royal-obsessed—though I will absolutely cop to devouring Meghan Markle’s Netflix show, zero shame—but this book got me. It’s a fictionalized account of the abdication of Edward VIII, told from the perspectives of two women who couldn’t be more different: Elizabeth Bowes-Lyon, the queen-to-be, and Wallis Simpson, the American divorcée who upended the monarchy. What starts as mutual hatred ends in something far more complicated—and far more human. It taught me something real about empathy, about what happens when you understand someone well enough to let go of your resentment toward them. I finished it feeling lighter, and I trust you will too.
All the Feels: How to Stay Human in the Digital Worldby Pamela Pavliscak is the book I didn’t know I needed until I was 50 pages in and texting my friends about it incessantly. The argument: it’s not how much time you spend online that shapes your emotional life—it’s how you engage. Digital detoxes, she argues, are basically yo-yo dieting for your nervous system. (Trust me, when I say I was shook after hearing that.) What actually works is more interesting and way more achievable. A must-read for anyone who has ever felt vaguely terrible after scrolling but can’t quite explain why. Available June 9.
Make It Matter by Matthew Emerzian arrived at exactly the right moment for me. I’ve been thinking a lot about what success actually means right now—in an era where AI can do more of the work, the question of what we’re doing it for gets harder to ignore. This book helped me put language to something I’d been circling: the difference between achieving and actually mattering. They’re not the same thing, and Emerzian makes a compelling case that confusing the two is exactly how we end up productive but hollow. It asks a question worth sitting with: not what do you want to accomplish, but what do you want to mean to the people around you? — Isabelle Eyman, Editorial Strategist
I’m growing my hair out superrr long, and I’m committed to air drying this summer, even though my hair takes approximately five hours to fully dry, and I have been on more Zoom calls with wet hair than I care to admit. (No shame!) The Oli G Aqualush Peptide Fiber Mask has become my secret weapon for making that choice feel… less chaotic. I apply it before hot yoga in a slicked-back bun, shower in cold water after, and let my hair air dry for the day. The result is shine that makes people ask what I’m doing differently. For anyone else in their air-drying era, this is the move. — Isabelle Eyman, Editorial Strategist
I’m in my “get my finances straight” era—transitioning from chaotic 20s to grounded early 30s. So I’m being intentional about where the money goes. I’ve pulled back on travel and Botox (from three times a year to once), and I’ve leaned in hard on skincare that actually does something. The French Farmacie Alchemy Serum falls firmly in that category. The short version: retinol results, none of the redness or flaking. My skin looks better, and applying it has become one of my favorite parts of the day. That says everything. — Isabelle Eyman, Editorial Strategist
I have been a big Bask girl since their first drop, and I return to it every summer when it’s time to double down on my sunscreen application (worth noting: every time I put it in my pool bag or bring it to the beach, it instantly becomes the communal favorite—the texture just can’t be beat). So I was eager to try the new Serum SPF, which promised even more lightweight protection for my face. It truly makes sunscreen feel like skincare and reapplying feel like a ritual. — Langa Chinyoka, Beauty Editor
My skin has been reactive lately (weather? travel? stress? all of the above?) and I always pare down my routine when I’m breaking out. The serum I always keep in rotation: this no-fuss, no filler botanical serum. I love the natural ingredient list that’s full of tried and true anti-inflammatory ingredients like blue tansy and manuka honey (this brand also makes the best manuka honey!). It’s rich in all the things my skin responds to, and smells like spring. Absolute win. — Langa Chinyoka, Beauty Editor
Certain dishes subtly steal the show—this is one of them. When I hosted a long, leisurely lunch in my backyard to celebrate Camilla Marcus’ cookbook, everything on the table felt fresh and beautiful. But this salad was the one everyone kept going back for. It’s crisp, a little tangy, a little sweet, layered with texture, and somehow gets more delicious the longer it sits.
The best part? It holds up in the sunshine (no sad, wilted greens here!). You can dress this salad ahead of time and trust it to stay vibrant through a warm afternoon outside. For anyone who loves to host (or just wants something make-ahead friendly), that alone makes it worth bookmarking.
This recipe comes from Camilla’s cookbook, which is filled with thoughtful, ingredient-forward dishes that are elevated and totally doable at home.
Why This Salad Works
Camilla has a way of thinking about food that shifts how you cook—especially when it comes to something as simple as a salad. She says:
“The idea is to get that base to absorb the acid and salt, almost like a quick pickle, and then coat the whole salad with oil at the end, trapping the flavor.”
Once you understand that framework, everything clicks. Instead of tossing ingredients together at the last minute, you’re building layers—letting the vegetables marinate just enough to soak up flavor while keeping that essential crunch. And this one really delivers on that promise.
Here are some of the hard-working ingredients for this fresh salad you’ll enjoy season after season.
Crisp celery or fennel for that refreshing, high-water base
Sweet dates to balance the acidity
Salty blue cheese, shaved thin for richness
Smoked almonds for depth and crunch
Preserved lemon + chili brine to wake everything up
It hits every note: crunchy, creamy, bright, a little unexpected—and completely addictive.
An Every-Season Salad For Hosting
I’ve made this a few times since that lunch, and every single time, someone asks for the recipe. It’s unexpected in the best way—simple ingredients, but layered to feel thoughtful and elevated without trying too hard.
Add this salad to any spring or summer menu. It brings that balance of beauty and ease that makes everything feel just a little more special. And once you try it, you’ll see exactly why we couldn’t stop going back for another bite.
12 ounces celery (4-5 stalks) or fennel (1 bulb), washed and dried
1 tablespoon minced preserved lemon
1 tablespoon brine from pickled chilis
Sea salt and freshly cracked black pepper
1/2 cup smoked almonds, toasted and chopped
1/4 cup extra-virgin avocado oil
Instructions
Prep the blue cheese. Place the blue cheese in the freezer for at least an hour (or overnight) so it’s firm enough to shave.
Infuse the vinegar. Bring the vinegar to a boil, then remove from heat. Add the chopped dates, cover, and let sit for 10 minutes to soften slightly. Strain, reserving the liquid.
Slice the vegetables. Thinly slice the celery (on a slight bias) or fennel using a mandolin or sharp knife. Save the celery leaves or fennel fronds for garnish. Place the sliced veg in an ice bath to keep it crisp.
Marinate. Drain and dry the vegetables, then add to a bowl with the preserved lemon, chili brine, reserved vinegar, and salt. Let sit for 3–5 minutes.
Assemble. Scatter the almonds and dates on a serving plate. Pile the marinated vegetables on top, then finish with shaved blue cheese, herbs, a drizzle of avocado oil, and cracked pepper.
If you haven’t yet subscribed to my Substack, it’s where I get a little more personal—writing from the heart about self-care, motherhood, wellness, and all things in between.My community loved this post there, so I wanted to share an excerpt with you here.
Something most people don’t know about me is how much I LOVE makeup. Yes, I keep it simple and really natural, but that doesn’t mean I haven’t fully embraced the magic of a skin-perfecting cc cream, plumping lip color, or mascara that makes my lashes look a mile long.
I worked my way through college at the Clinique counter, and it was there that I saw the transformative power of beauty in action. A woman who’d shyly wandered up would let me show her the blush placement that lifted her cheekbones, or the lipstick that truly suited her skin tone—and she’d walk away feeling like the most beautiful version of herself. That experience permanently shaped how I think about makeup: it should be simple, and it should make you feel like you.
Thanks to the weird world of influencer marketing, I get sent tons of new products to try. When it comes to makeup, I end up keeping maybe 5% of what I receive. I’m highly discerning when it comes to products that really work, and I’d rather have a makeup drawer full of simple, easy products I use daily than one bursting with things I rarely use.
Here’s what I’ve noticed, though: most people’s makeup drawers tell a different story. Too many products, too many steps, and somehow it still takes forever—or gets skipped entirely on the busy days when you actually want to look good.
So today I’m sharing the routine I’ve spent years refining down to its most essential form. Five minutes, start to finish—whether it’s a day full of Zooms or I’m going out at night. I’m also sharing the natural nail rehab routine that has finally gotten my post-gel nails actually growing again.
I’ve never actually written this out step-by-step before, so consider this the closest thing to watching me get ready in my bathroom. Below is the exact routine and the products that make it work.
My Daily Makeup Routine
After doing my skincare (all details here), I prep with this mattifying primer. I should mention that my t-zone gets really shiny throughout the day, which doesn’t do any favors for the appearance of my pores. So I aim to create a more matte look throughout the center of my face, and let the shine and highlights happen on my cheekbones, brow bones—wherever the light naturally hits.
Then I use my fingers to dot this foundation onto my nose, forehead, undereyes, eyelids, and chin, press it into my skin, and then blend out. I always go back to this one thanks to its good amount of coverage and natural finish, plus it looks like your real skin. And it really lasts through the day.
Unlock the full post here for my exact 5-minute makeup routine—the one I’ve refined over the years to feel polished, natural, and actually doable on busy days. I’m sharing every step, the products that make it work, and the nail rehab routine that finally got my post-gel nails growing again.
There’s a dinner move I’ve been perfecting lately: put something delicious on the grill, pour a glass of rosé, and do absolutely nothing for the next 10 minutes while dinner takes care of itself. Cedar plank halibut is that dinner.
We’ve definitely entered our grilling era lately—partly because the weather’s been beautiful and we’ve been spending every possible evening outside, and partly because I’ve been obsessed with planning our outdoor kitchen at the beach house. We’re building something that feels like it will change how we cook and entertain as a family, and all that planning has me thinking about the kind of food I want to make out there. Dishes that feel seasonal and special, but don’t require me to be tethered to the stove. Meals that look (and taste!) impressive but are mostly just good ingredients doing their thing. Case in point: this grilled halibut, cooked simply on a cedar plank.
Here’s the thing about cedar plank cooking: it sounds more technical than it is. Soak a plank, heat your grill, and let the fish cook on the wood while the lid stays closed. What you get is a subtle smokiness that infuses the fish from underneath—not overwhelming, but present—plus fish that stays impossibly tender because the plank acts like a buffer between the direct heat and your halibut. No flipping, no risk of the fish falling through the grates. It’s a technique that does a lot of the heavy lifting for you.
The Salsa Verde That Brings It All Together
This salsa verde is one of those things I’ve started making in big batches and putting on everything. When friends taste it, their eyes get big, and they’re like—what is this magic? Parsley, cilantro, mint, jalapeño, capers, lemon juice, and a good amount of olive oil. Pulse it all together, and what comes out is this punchy, herby, slightly briny sauce that elevates whatever it touches.
I’ve drizzled it over roasted vegetables, stirred it into grain bowls, and spooned it over a fried egg. On this halibut, it’s especially good because the richness of the fish and the smoke of the cedar need something bright and assertive to balance them out. This salsa verde does exactly that.
Why Cara Cara Oranges Work So Well Here
The cara cara oranges are the finishing touch that pulls the whole thing together. I’ve been loving cara caras lately (we’re also planning a citrus grove for the beach house, so orange and lemon recipes have been very much on the brain). They’re sweeter and less acidic than a regular navel, with this gorgeous blush-pink flesh, and when you tuck segments around the fish right before serving, it adds a sweetness that you’d otherwise need a whole separate sauce to achieve. It’s one of those combinations that sounds a little unexpected and then makes complete sense the moment it’s on your fork.
How to Make Grilled Halibut (Tips Before You Start)
The full method is in the recipe card below, but a few things worth knowing before you start:
Give the cedar plank a solid hour-plus soak in water—longer is fine, shorter is not. This is the step people skip and then wonder why their plank caught fire. (Truly: plan ahead on this one.)
Let the fish come to room temp for 15-20 minutes before it goes on the grill. Season it generously. Halibut is mild, which is what makes it great, but it needs salt to really come alive.
Once it’s assembled on a platter—fish, salsa dripping down the sides, orange segments tucked around, torn herbs, flaky salt—it genuinely looks like something you’d order at a nice restaurant. Which is the whole point. A simple green salad on the side and you’re done.
This one is already on my list for one of the first dinners I’ll make in our outdoor kitchen, and I have a feeling it’s going to become a summer regular.
A Few Notes Before You Make It
If you can’t find cara cara oranges, blood oranges are stunning here, and navel oranges work too. You’ll lose a little of the color drama, but the flavor combination is still really good. The salsa verde keeps in the fridge for a few days and gets better as it sits, so make extra. And if grilling isn’t an option, you can absolutely roast the halibut in a 400°F oven—the salsa does so much of the work that the dish holds up either way.
I’d love to hear from you guys if you try this one!
This is one of those meals that feels impressive but is almost entirely hands-off. Smoky cedar, bright herby salsa, sweet citrus—it looks like a restaurant dish and tastes even better.
Ingredients
Units
For the halibut:
4 (5-6 ounce) halibut filets, skinless
1 tablespoon olive oil
Kosher salt and black pepper
For the salsa verde:
1cup packed parsley leaves
1/2cup cilantro leaves
1/4cup fresh mint leaves
1 small jalapeño, seeded or not, roughly chopped
1 small garlic clove
2 tablespoons capers
Juice of 1 lemon
1cup extra-virgin olive oil
Kosher salt and black pepper
For serving:
2 cara cara oranges, segmented into supremes
Flaky salt
Extra herbs (mint, cilantro, or parsley), torn
You’ll also need:
1 cedar plank, soaked in water for at least 1 hour
Instructions
Soak your cedar plank in water for at least 1 hour. Preheat your grill to medium heat.
In a food processor or blender, combine the parsley, cilantro, mint, jalapeño, garlic, capers, and lemon juice. Pulse until finely chopped, then stream in the olive oil until loose and spoonable. Season with salt and pepper and adjust to taste. You want it bright, herby, and a little punchy.
Pat the halibut dry and let it sit at room temperature for 15–20 minutes. Drizzle lightly with olive oil and season generously with salt and pepper.
Place the soaked plank directly on the grill grates and close the lid for 2 minutes, until it just starts to smoke. Arrange the halibut on the plank, close the lid, and cook for 10–12 minutes, depending on thickness, until the fish is opaque and flakes easily. No flipping needed.
Transfer the halibut to a serving platter. Spoon the salsa verde generously over the top, tuck the cara cara orange segments around the fish, and finish with torn herbs and a sprinkle of flaky salt. Serve immediately.
With spring comes a craving for fresh, bright flavors—the kind of meals that feel as vibrant and alive as the season itself. And when it comes to eating in a way that fuels our glow, nothing beats spring salads filled with peak-season ingredients, bursting with color, and layered with unexpected textures.
18 Spring Salads That Nourish From the Inside Out
But these are not your average bowls of leafy greens. We’re leaning into crisp snap peas with honeyed feta, ruby-red grapefruit paired with creamy avocado, and a caprese that swaps tomatoes for the first sweet strawberries of spring. These recipes are proof that salad can be both deeply nourishing and utterly crave-worthy.
Cucumber Crispy Rice Salad
We love this recipe because it brings together everything a great spring salad should have: freshness, crunch, and a little unexpected twist. The crispy rice turns a classic cucumber salad into something totally addictive.
A good Caesar is always a crowd-pleaser, and this version brings something new to the table. Swapping in broccoli gives it more texture, more color, and a spring-ready feel without losing that craveable Caesar flavor.
This salad has that polished, café-counter energy we love, but it’s easy enough to make at home. Creamy white beans, hearty kale, and a bright dressing come together in a way that feels fresh, filling, and very repeatable.
If a salad needs one thing to make it instantly more exciting, it’s halloumi. Seared until golden and crisp, it adds the perfect contrast to the fresh, juicy ingredients underneath and makes the whole bowl feel a little more special.
There’s a reason Mediterranean flavors work so well in a salad like this. They bring that perfect balance of brightness, saltiness, crunch, and creaminess, making the whole bowl feel vibrant, satisfying, and easy to crave.
It’s the kind of salad that pairs with everything but still holds its own. Light, crunchy greens and a bold sesame dressing create a balance that feels effortless, satisfying, and perfect for spring meals.
This is the salad we make when we want something that feels both fresh and a little unexpected. The romaine picks up a smoky char on the grill, while cherries and Meyer lemon bring a burst of brightness that keeps it feeling light and spring-forward.
This one feels especially made for the season’s first warm evenings. Served on a platter with all those vivid citrus slices and greens, it has that relaxed, dinner-party energy while still being practical enough for an average Tuesday.
Nothing says spring dinner quite like a salad that’s equal parts fresh and satisfying. It’s packed with color, crunch, and fresh flavor, but still has the richness that makes you want to make it again for dinner tomorrow.
What makes this salad so special is how it turns simple seasonal ingredients into something that feels really revitalizing. Between the roasted sweet potato, crisp radicchio, and briny, citrusy finish, it’s a beautiful way to eat for both comfort and energy.
For a recipe built on such simple ingredients, this one delivers so much flavor and texture. Roasted cauliflower, quinoa, crunchy cashews, and citrus make it feel filling but still light enough for spring.
Some recipes earn a permanent spot in the warm-weather rotation, and this is one of them. The mix of Mediterranean-inspired ingredients makes it feel sunny and polished, and it only gets better after a little time in the fridge.
More than just a side dish, this salad adds instant color and freshness to any spring menu. The shaved zucchini and squash keep it delicate, while the herbs, pistachios, and lemon bring the kind of brightness that makes everything else on the table feel better.
This salad feels like the kind of thing you set down in the center of the table, and everyone immediately reaches for. The colors alone make it memorable, but it’s the lime dressing and savory dukkah that give it the kind of layered flavor that keeps you going back for another bite.
This is exactly the sort of salad that works as well for a weekday desk lunch as it does on a spring dinner table. It’s hearty enough to hold up in the fridge, but still has that crisp, just-dressed energy from the greens, herbs, and vinaigrette.
Grapefruit, Avocado, and Golden Beet Salad with Crunchy Chickpeas and Feta
This is the kind of salad that makes healthy eating feel genuinely beautiful. It’s packed with colorful produce, layered textures, and bold flavor, creating a dish that feels as uplifting and glow-giving as it looks.
We love this recipe because it proves a salad doesn’t need leafy greens to feel wholesome and complete. The mix of sweet peas, cucumbers, white beans, and herbs makes it bright and protein-packed, with the goat cheese and feta adding just the right creamy finish.
This is the kind of spring salad that feels just as fitting for a weekday lunch as it does for a dinner party starter. It’s simple, no-cook, and built around a handful of ingredients that let peak-season strawberries really shine.
There’s this moment that happens every April when the first truly in-season strawberries show up at the market: I take a bite, and that feeling of spring floods my system. It’s when the pale, flavorless berries that have traveled for a week are replaced by the deep, red, juicy ones that fill the kitchen with the scent of sunshine. That moment is what inspired this strawberry galette—it channels all those feelings and wraps them up into the most gorgeous (and simple) dessert.
I’ve been making some version of this recipe for years, changing up the fruit based on what’s in season (see this pear galette or this insane heirloom tomato & burrata galette). For this one, seize the window of about six weeks when the strawberries are this good and lean into how effortless this preparation is. It’s about 20 minutes of actual effort, then an hour for cooking and cooling.
A Simpler Way to Bake a Pie
Here’s the thing about galettes: they’re all the reward of a homemade pie with none of the intimidation. There’s no perfectly crimped edge, no blind baking, and no anxiety about lattice. You fold the dough over the filling, press it down, and the rustic, imperfect edges are the whole point. You really want to embrace that organic, wabi-sabi vibe here.
This might be divisive, but I use frozen pie crust for this. Because here’s the thing—a good frozen crust (Dufour is my pick if you can find it, or Trader Joe’s all-butter crust in a pinch) is genuinely delicious, and life is short. If you want to make your own, absolutely go for it. But don’t let the idea of making pastry from scratch stop you from making this.
Before the strawberries go on, spread a layer of whipped cream cheese across the center of the dough. It creates a creamy, slightly tangy barrier between the pastry and the fruit—soaking up some of the juice while the galette bakes and transforms into something that’s not quite cheesecake, not quite custard, but completely incredible. If your cream cheese isn’t already at room temp, ten seconds in the microwave gets it there.
The strawberries themselves get tossed with granulated sugar, lemon zest, a little cornstarch (this is what keeps things jammy rather than soupy), and a pinch of salt before being mounded over the cream cheese. Then comes the fold: start folding the dough over the berries, pleating as you go. There’s no wrong way to do this, so relax and have fun with it. Brush the crust with egg wash, press sliced almonds into the dough (toss them with a little extra egg wash first, so they actually stay), and finish with a generous sprinkle of turbinado sugar for crunch. The thyme is optional, but I love it here—something about that herby, floral note with the sweet strawberries feels very spring garden-to-table.
How to Serve This Strawberry Galette
Bake until the crust is golden and the strawberries are bubbling and jammy, about 25 minutes. Some juice will leak out onto the parchment—this is totally normal and actually looks beautiful. Then the hard part: you have to let it cool on a rack for a full hour before you cut into it so the filling can set. Serve it slightly warm or at room temperature, with a dollop of softly whipped cream. I’ve also had it for breakfast the next morning with coffee (highly recommend).
This is spring in dessert form—the kind of recipe that makes you remember why you love cooking in the first place. Simple ingredients, seasonal fruit, and something that looks so beautiful without trying too hard. Scroll on for the recipe, and drop a comment if you make this one!
A rustic strawberry galette with a cream cheese filling and almond-studded crust is spring in dessert form. So simple, and a stunning centerpiece to any gathering.
Ingredients
Units
1 frozen pie crust, defrosted in fridge overnight (or make homemade)
Let the pie crust come to room temperature on the counter for 30 minutes. Preheat oven to 400 degrees with the rack in center position.
Combine sliced strawberries with sugar, zest, salt, and cornstarch in a bowl.
On a sheet of parchment, roll out the dough to a 12-inch round, lightly flouring if needed. Transfer the parchment to a baking sheet.
If needed, microwave the cream cheese for 10 seconds to make it spreadable, then spread across the center of the pie crust, leaving a 2-inch border.
Mound the strawberries and their juices in the middle of the dough and leave a 2-inch border. Fold the border over the fruit, pleating as you fold and leaving the center of the galette exposed. Brush the crust with the egg wash.
Toss almonds with a little more egg wash, then press into the crust. Sprinkle with turbinado sugar and thyme (if using).
Bake until the crust is golden and the strawberries are bubbling, about 25 minutes. Don’t worry if some juices leak! Cool on a wire rack for an hour, then serve.
Here’s the thing about sheet pan dinners: the best ones have a moment when I look at the pan and think: This is so much better than I expected. The whole point of this kind of meal is that the end result should feel like more than the sum of its parts—and that’s certainly the case with this peak summer balsamic salmon.
Why This Balsamic Salmon Always Works
Here’s how this one goes down: you roast the cherry tomatoes, zucchini, garlic, and shallots first—about 15 minutes at 400 degrees—just until everything softens and the tomatoes start to split and get jammy at the edges. Then you crank the broiler, nestle the salmon right into the vegetables, and finish the whole pan under high heat. A couple minutes in, brush the salmon with a quick mix of balsamic vinegar and honey, let it caramelize under the broiler for a few more minutes, and that’s it. The glaze lacquers everything so it’s sweet-tangy and slightly sticky at the edges—and the smell when you open the oven will bring everyone into the kitchen, asking when dinner’s going to be ready.
This is one I keep in constant rotation, not only because it’s delish, but also because it’s a fast dinner (30 minutes, meaning I can make it at the end of a busy day without feeling stressed). Plus, I love that it all happens in one pan, and somehow still feels like the kind of dinner you’d order at a restaurant (with hardly any more clean-up, even though you made it all at home).
The Veggies That Make This Salmon Taste Like Summer
The vegetables are what make this summery and infuse the dish with tons of flavor. Regular or baby zucchini—if you can find them at the farmer’s market, grab them—are halved lengthwise so the cut side caramelizes against the pan, and the cherry tomatoes burst and essentially become their own little sauce pooling around the salmon. Garlic and shallot roast until they’re soft and sweet, almost jammy themselves, then get brightened up with lemon and fresh thyme.
The 2-Ingredient Balsamic Glaze
The glaze is just two ingredients: 3 parts balsamic to 1 part honey. Just mix it in a small bowl while the vegetables are in their first round in the oven. The result tastes so much more complex—the balsamic gives that punch of acidity, rounded out by the honey, and under the broiler, it thickens and becomes a glaze for the salmon.
How to Use Your Broiler (Without Overdoing It)
A broiler lesson that I’ve learned the hard way (too many times to count): it works fast. Three minutes before the glaze, then two or three more to finish. Direct heat from above is what caramelizes the glaze and gives you that golden-brown crust, and the salmon stays tender because it’s only under high heat for a few minutes total. You want the salmon just cooked through, still a little translucent in the very center if that’s your preference.
The Finishing Touches That Bring It All Together
When your balsamic salmon comes out of the oven, I highly recommend squeezing some of those roasted lemon wheels over everything, then showering it all with fresh basil to cut through the richness. It also makes the whole pan look incredibly gorgeous if you’re serving family-style at the table.
This is the kind of dinner I want to eat all summer. It’s light enough for a patio meal in the sunshine, and satisfying enough that nobody’s rummaging through the pantry an hour later—a Mediterranean diet recipe that feels indulgent.
If you’re looking for an easy salmon recipe that earns its keep in the weeknight rotation, this is the one. Find the full recipe below, and let me know in the comments if you give this one a try!
A 30-minute sheet pan dinner that is so much more than the sum of its parts. The honey-balsamic glaze makes the salmon and veggies sticky-sweet and caramelized.
Ingredients
4 5-ounce salmon filets (halved if you want them more well-done)
1 pint cherry tomatoes
5 cloves garlic
1 shallot
1 lemon
A few sprigs thyme
Extra-virgin olive oil
Kosher salt & freshly ground pepper to taste
3 tablespoons balsamic vinegar
1 tablespoon honey
Basil leaves for garnish
Instructions
Preheat the oven to 400 degrees. Cut each zucchini lengthwise into 4 pieces, then halve crosswise. (if using baby zucchini, just halve each one lengthwise.)
Peel and roughly chop the garlic, then peel and slice shallot into rings. Slice lemon into thin wheels.
In a medium bowl, combine zucchini, cherry tomatoes, garlic, shallot, lemon, and thyme. Drizzle with about ¼ cup olive oil, then season generously with salt and pepper. Toss to combine, and pour onto foil-lined baking sheet.
Bake 15 minutes, then remove from oven and crank up the broiler.
Combine the balsamic and honey in a small bowl.
Nestle the salmon filets into the veggies, then drizzle with olive oil and season well with salt and pepper.
Broil for 3 minutes, then brush with balsamic/honey mixture and pour additional over and around the veggies. Broil for 2-3 more minutes, until salmon is done to your liking.
Remove from oven, and garnish with fresh basil. Eat and enjoy!
If you haven’t yet subscribed to my Substack, it’s where I get a little more personal—writing from the heart about self-care, motherhood, wellness, and all things in between.My community loved this post there, so I wanted to share an excerpt with you here.
I recently read a study with findings I honestly wasn’t ready for. Turns out, aging isn’t a slow, steady slide—it happens in waves. There’s a big burst during puberty (makes sense), and then again in our early 40s, when everything seems to accelerate at once (collagen, hormones, skin texture, the works). SO, if you’ve looked in the mirror recently and noticed a new line that definitely wasn’t there a few weeks ago, you’re not crazy.
I’ve had more than a few moments like that lately. A photo from a trip where I was like, Wait, when did that happen? A droopier eyelid after sleeping face down (why do I still do this). And one particularly unflattering gym mirror situation involving my neck that I’m choosing not to revisit. I’m not losing sleep over any of it—but I am motivated.
I love that my close friends lean natural and low-maintenance. That energy is contagious, and I think it’s shaped my own aesthetic more than I realize. But our group chat is also discussing Sculptra, has opinions on microneedling downtime, and whether lymphatic massage is worth the splurge.
So I figured I’d bring that same group-chat energy here. Even though I love a natural approach, I also really love nerding out on the latest treatments to help us feel our best and most confident.
My goal with all of this isn’t to “fix” my face or stop the clock. It’s to maintain healthy tone, texture, and collagen levels so my skin can do its thing. Because honestly? No amount of Botox or filler is going to repair skin that’s lost its elasticity—and I think a lot of people find that out the hard way.
I’ve tried a lot over the years, and I have thoughts. Here’s everything—what’s worth it, what I’d skip, what surprised me, and a few things I’m thinking about for 2026.
Unlock the full post here to read about the anti-aging beauty treatments I actually think are worth it. These are the rituals and treatments that help me feel more refreshed, confident, and like I’m supporting my skin in a way that feels intentional.
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