Recipe

Fall Sourdough Discard Scones: Raspberry White Chocolate & Apple Cinnamon Toffee

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Easy Sourdough Discard Scones

There is something about a warm, homemade scone that feels like a little bit of comfort.

These sourdough discard scones are buttery, tender, lightly sweet, and incredibly easy to customize. I love using sourdough discard in them because it adds a wonderful texture while giving me one more way to use up my starter.

For September, I’m making two fall-inspired flavors:

Raspberry White Chocolate — sweet, creamy, and bursting with raspberries.

Apple Cinnamon Toffee — warm, cozy, and full of everything I love about fall baking.

The best part? They both start with the exact same basic recipe.

Basic Sourdough Discard Scone Recipe

Ingredients

  • 380 grams all-purpose flour — scant 3 cups
  • 90 grams granulated sugar — about ½ cup
  • 15 grams baking powder — about 1 tablespoon
  • 4 grams salt — about ¾ teaspoon
  • 113 grams unsalted butter — 8 tablespoons, cold
  • 2 large eggs — about 100 grams
  • 100 grams sourdough discard — scant ½ cup
  • 60 grams heavy cream — about ¼ cup
  • 4 grams vanilla extract — about 1 teaspoon
  • 2 tablespoons heavy cream — for brushing the tops
  • Granulated sugar — for sprinkling

Instructions

1. Preheat your oven to 400°F.

Line a baking sheet with parchment paper.

2. Mix the dry ingredients.

In a large bowl, whisk together the flour, sugar, baking powder, and salt.

3. Add the butter.

Cut the cold butter into small pieces and work it into the flour mixture until it resembles coarse crumbs. A few small pieces of butter remaining are perfectly fine—and actually a good thing!

4. Mix the wet ingredients.

In a separate bowl, whisk together the eggs, sourdough discard, heavy cream, and vanilla.

5. Combine.

Pour the wet ingredients into the dry ingredients. Gently mix until the dough just comes together.

Don’t overmix. The dough should be soft and a little shaggy.

6. Add your flavor ingredients.

This is where you can turn the basic recipe into your favorite flavor. See the variations below.

7. Shape the dough.

Turn the dough onto a lightly floured surface and gently bring it together.

Pat or press the dough into a round about 1½ inches thick.

Cut into 8 wedges.

8. Prepare for baking.

Place the scones on your parchment-lined baking sheet.

Brush the tops with heavy cream and sprinkle lightly with granulated sugar.

9. Bake.

Bake at 400°F for 18–22 minutes, or until the edges and tops are lightly golden.

Allow them to cool for a few minutes before serving.

A Few Tips for Really Good Scones

Keep your butter cold.
Cold butter creates those tender, flaky pockets throughout the scone.

Don’t overwork your dough.
The less you handle it, the more tender your scones will be.

Don’t worry about perfect-looking dough.
A slightly shaggy dough makes a beautiful scone.

Bake them close together.
If you prefer taller, softer scones, place them fairly close together on the baking sheet.

Flavor Variations

Once you’ve made the basic dough, it’s time to have some fun!

Raspberry White Chocolate

For the perfect combination of tart berries and creamy sweetness, add:

  • 15 grams freeze-dried raspberries, lightly crushed
  • 100 grams white chocolate chips
  • 150 grams frozen raspberries

To Make

After combining the wet and dry ingredients, gently fold in the freeze-dried raspberries and white chocolate chips.

Then carefully fold in the frozen raspberries.

Keep the raspberries frozen until you’re ready to add them. This helps keep the berries from breaking down too much and turning the entire dough pink.

A few broken berries are absolutely fine, though. Those beautiful raspberry streaks are part of what makes these scones so pretty!

Shape, brush with cream, sprinkle with sugar, and bake as directed above.

Optional: Once cooled, drizzle with melted white chocolate for an extra-special finish.

Apple Cinnamon Toffee

This one tastes like September in a scone.

Warm cinnamon, fragrant allspice, tender apples, and sweet little bits of toffee make this the perfect cozy fall treat.

Add:

  • 10 grams cinnamon
  • 5 grams allspice
  • 1 medium apple, diced small
  • 100 grams toffee bits

To Make

Add the cinnamon and allspice to the dry ingredients before mixing the dough.

Prepare the basic recipe as directed.

Once the dough begins to come together, gently fold in the diced apple and toffee bits.

I recommend dicing the apple fairly small—about ¼-inch pieces. If your apple is especially juicy, pat the diced pieces dry with a paper towel before adding them.

Shape, brush with cream, sprinkle with sugar, and bake as directed above.

Optional: Drizzle the cooled scones with a simple vanilla glaze or caramel.

The Perfect Fall Pairing

I love how different these two scones are while starting with the same simple recipe.

The Raspberry White Chocolate is bright, fruity, and sweet.

The Apple Cinnamon Toffee is warm, spiced, and unmistakably fall.

And both are wonderful with a cup of coffee or tea on a cool September morning.

There really is something special about making food from scratch and sharing it with people you love.

Simple ingredients.
Small batches.
A little time in the kitchen.
And something delicious to share.

Enjoying this content? My book 52 Weeks of Wisdom & Wellness goes deeper — find it here.

End-of-Summer Sheet Pan Dinner for Busy Weeknights

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End-of-Summer Sheet Pan Dinner: Simple, Nourishing & Perfect for Busy Weeknights

There is something about the end of summer that always feels a little bittersweet.

The garden is still giving, but the days are getting shorter. The carefree rhythm of summer begins to shift into school schedules, work routines, appointments and the familiar feeling that everyone needs to be somewhere at the same time.

This is the time of year when I want food that is simple, nourishing and unfussy.

I don’t want to spend an hour in the kitchen.

I want to walk into the garden, gather what is ready, put dinner together, and have something delicious on the table without making another complicated decision.

That’s where this end-of-summer sheet pan dinner comes in.

It is one of those meals that is more of a formula than a strict recipe. Use what you have. Change the vegetables. Add herbs from the garden. Make enough for leftovers.

And if you’re heading into a busy September, this is exactly the kind of recipe worth keeping in your back pocket.

Why I Love This Recipe

The beauty of a sheet pan dinner is that everything cooks together on one pan.

That means:

  • Less prep
  • Less cleanup
  • Plenty of vegetables
  • Easy leftovers
  • Lots of flexibility
  • Dinner can be ready in about 30–40 minutes

It is also a wonderful way to use those late-summer vegetables that are still showing up in the garden.

Zucchini, peppers, tomatoes, onions and herbs are all perfect here.

You can also add whatever you have on hand. The goal isn’t perfection. It’s nourishment.

And honestly, that’s a pretty good philosophy for September, too.

End-of-Summer Sheet Pan Dinner

Ingredients

For the sheet pan:

  • 1–1½ pounds chicken breasts or boneless chicken thighs
  • 2 zucchini, sliced into thick half-moons
  • 1–2 bell peppers, sliced
  • 1 small red or yellow onion, sliced
  • 1 cup cherry tomatoes
  • 2 cups baby potatoes, halved
  • 2–3 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon dried Italian herbs
  • ½ teaspoon smoked paprika
  • Salt and freshly ground black pepper, to taste

Optional finishing touches:

  • Fresh basil, parsley or oregano
  • Fresh lemon juice
  • A sprinkle of feta
  • Balsamic glaze

Directions

1. Heat the oven.

Preheat your oven to 425°F.

Line a large sheet pan with parchment paper if you want an especially easy cleanup.

2. Start with the potatoes.

Place the halved potatoes on the pan and toss with a little olive oil, salt, pepper and half of the seasonings.

Roast for about 15 minutes before adding the other ingredients.

3. Add everything else.

Add the chicken, zucchini, peppers, onion and tomatoes.

Drizzle with the remaining olive oil and sprinkle with the remaining seasonings.

Toss gently to coat.

4. Roast.

Return the pan to the oven and roast for another 18–25 minutes, depending on the size and thickness of your chicken.

The chicken should reach a safe internal temperature of 165°F.

5. Finish and serve.

Remove from the oven and let the chicken rest for a few minutes.

Add fresh herbs and a squeeze of lemon.

If you like, finish with feta or a small drizzle of balsamic glaze.

That’s it.

One pan. Dinner done.

Make It Your Own

This is where I think this recipe really shines.

You don’t need to follow it exactly.

Try:

  • Green beans instead of zucchini
  • Sweet potatoes instead of baby potatoes
  • Mushrooms instead of peppers
  • Sausage instead of chicken
  • Chickpeas instead of meat
  • Fresh garden tomatoes instead of cherry tomatoes
  • Whatever herbs are growing in your garden

You can even roast a double batch of vegetables and use the leftovers throughout the week.

Add them to eggs.

Put them over rice or quinoa.

Toss them into a salad.

Wrap them in a tortilla.

The leftovers become another meal instead of another chore.

A Little September Reminder

There is something I love about recipes like this because they remind me that nourishment doesn’t have to be complicated.

We sometimes make wellness much harder than it needs to be.

We think we need the perfect meal plan.

The perfect morning routine.

The perfect workout.

The perfect schedule.

But sometimes wellness looks like opening the refrigerator, using what you have, and feeding yourself something warm and nourishing.

Sometimes it looks like sitting down for ten quiet minutes before the evening gets busy.

Sometimes it means simplifying.

As summer winds down and September begins, I’m thinking a lot about grounding, finding our foundation and returning to the things that actually support us.

And maybe a simple dinner can be part of that.

From My Kitchen to Yours

As we transition from the slower days of summer into the busyness of fall, I hope you give yourself permission to make things easier.

Use what you have.

Keep dinner simple.

Feed yourself well.

And remember that nourishment doesn’t have to be elaborate to be meaningful.

Sometimes the simplest things are the ones that sustain us.

Enjoying this content? My book 52 Weeks of Wisdom & Wellness goes deeper — find it here.

Healthy Chocolate Zucchini Brownies

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Healthy Chocolate Zucchini Brownies

If your garden is anything like mine, zucchini has a way of going from “I wonder if I’ll get any zucchini this year?” to “What am I going to do with all this zucchini?” very quickly!

These Healthy Chocolate Zucchini Brownies are one of my favorite ways to turn that garden abundance into something delicious.

They’re rich and chocolatey, wonderfully fudgy, and naturally moist thanks to freshly grated zucchini. The zucchini blends beautifully into the brownies, adding moisture and nutrients without overpowering that classic chocolate flavor.

This is the kind of recipe I love: simple ingredients, a little garden goodness, and a treat that feels indulgent while still being nourishing.

Why You’ll Love These Zucchini Brownies

  • Rich and chocolatey
  • Naturally moist and fudgy
  • A delicious way to use fresh zucchini
  • Simple, wholesome ingredients
  • Easy to make
  • Perfect for an afternoon treat or healthy-ish dessert

Ingredients

• 1 cup finely grated zucchini, lightly squeezed
• 2 large eggs
• ½ cup unsweetened applesauce
• ? cup pure maple syrup
• ¼ cup melted coconut oil or avocado oil
• 1 teaspoon vanilla extract
• ¾ cup whole wheat flour
• ½ cup unsweetened cocoa powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ teaspoon cinnamon
• ½ cup dark chocolate chips or chopped dark chocolate

Optional:
• ¼ cup chopped walnuts or pecans
• Extra chocolate chips for the top
• A light sprinkle of flaky sea salt

Instructions

  1. Preheat your oven to 350°F. Line an 8×8-inch baking pan with parchment paper, leaving a little overhang for easy removal.
  2. Grate the zucchini using the small side of a box grater. Gently squeeze out some of the excess moisture. You don’t want the zucchini completely dry—some moisture is important for fudgy brownies.
  3. In a large bowl, whisk together the eggs, applesauce, maple syrup, melted oil, and vanilla.
  4. Add the grated zucchini and stir to combine.
  5. In a separate bowl, whisk together the flour, cocoa powder, baking soda, salt, and cinnamon.
  6. Add the dry ingredients to the wet ingredients and stir just until combined. Don’t overmix.
  7. Fold in the chocolate chips and nuts, if using.
  8. Spread the batter evenly into the prepared pan. Sprinkle a few additional chocolate chips over the top if desired.
  9. Bake for approximately 22–28 minutes, or until the center is set and a toothpick inserted into the center comes out with a few moist crumbs.
  10. Allow the brownies to cool before slicing. For especially fudgy brownies, let them cool completely before cutting.

A Little Zucchini Wisdom

Don’t squeeze all the moisture out of your zucchini. The water naturally contained in the zucchini is part of what makes these brownies so wonderfully moist.

If your zucchini is particularly watery, squeeze it a little more. If it’s fairly dry, you can leave more moisture in.

Make Them Your Own

Want even more chocolate? Add extra dark chocolate chips.

Want some crunch? Fold in chopped walnuts or pecans.

Want a little more garden-inspired warmth? Add an extra pinch of cinnamon.

For a richer brownie, substitute some of the chocolate chips with chopped dark chocolate.

Storage

Store cooled brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.

They can also be frozen. Wrap individual brownies well and freeze for up to 3 months. Thaw at room temperature when you’re ready for a chocolatey treat.

From My Garden to Your Kitchen

There is something especially satisfying about taking something you’ve grown yourself and turning it into something your family can enjoy.

Zucchini may be one of the most abundant summer garden vegetables, but that abundance is a gift. A little grating, a little chocolate, and suddenly those extra zucchini become brownies!

That’s my kind of harvest.

Final Thought

Nourishment doesn’t have to mean giving up the foods that bring us joy.

Sometimes wellness looks like a colorful garden, a warm kitchen, a little chocolate, and sharing something homemade with people you love.

Enjoy every bite.

Stacie
Embracing Spirit Yoga & Wellness


Enjoying this content? My book 52 Weeks of Wisdom & Wellness goes deeper — find it here.

Palisade Peach Sourdough Scones Recipe

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Delicious Peach Sourdough Scones

There is something magical about Colorado peach season.

Sweet, juicy Palisade peaches are one of summer’s greatest gifts, and when paired with tangy sourdough discard, they create tender, buttery scones that are perfect with a morning cup of coffee or afternoon tea.

These scones are lightly sweet, bursting with fresh peaches, and have just enough sourdough flavor to make them irresistible.

Why You’ll Love These Scones

  • A delicious way to use sourdough discard
  • Made with fresh Colorado Palisade peaches
  • Tender and buttery
  • Perfect for breakfast, brunch, or dessert
  • Freezer-friendly

Ingredients

Dry Ingredients

  • 2 cups all-purpose flour
  • ? cup sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt

Wet Ingredients

  • ½ cup cold butter, cubed
  • ½ cup sourdough discard
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 tablespoons heavy cream (plus extra for brushing)

Fruit

  • 1 cup diced fresh Palisade peaches

Optional Glaze

  • 1 cup powdered sugar
  • 2–3 tablespoons peach juice or milk
  • ½ teaspoon vanilla

Directions

1. Prepare

Preheat oven to 400°F.

Line a baking sheet with parchment paper.

2. Mix Dry Ingredients

Whisk together the flour, sugar, baking powder, baking soda, and salt.

3. Cut in Butter

Using a pastry cutter or your fingertips, work the cold butter into the flour until the mixture resembles coarse crumbs.

4. Combine Wet Ingredients

In a separate bowl, whisk together the sourdough discard, egg, vanilla, and cream.

Pour into the dry ingredients and gently mix until just combined.

Fold in the diced peaches.

Be careful not to overmix.

5. Shape

Turn the dough onto a lightly floured surface.

Pat into an 8-inch circle about 1 inch thick.

Cut into 8 wedges.

Place wedges on the prepared baking sheet.

Brush tops with heavy cream.

6. Bake

Bake for 18–22 minutes, or until lightly golden.

Allow to cool for 10 minutes.

7. Glaze (Optional)

Whisk together powdered sugar, vanilla, and peach juice until smooth.

Drizzle over cooled scones.

Tips for Perfect Scones

  • Keep your butter very cold.
  • Handle the dough as little as possible.
  • Use ripe—but firm—Palisade peaches.
  • Freeze the shaped scones for 15 minutes before baking for extra flaky layers.
  • These are wonderful with local honey or homemade peach preserves.

Mindful Baking

One of my favorite mindfulness practices happens in the kitchen.

As I slice peaches, stir the dough, and watch these beautiful scones bake, I’m reminded that slowing down can be a form of self-care.

Cooking with seasonal ingredients helps us connect with the rhythm of nature and appreciate the abundance each season brings.

This recipe feels especially fitting during our August theme, The Harvest Within.

Just as gardens reward months of care, our lives flourish when we tend to what truly matters.

So pour yourself a warm cup of tea, enjoy a fresh peach scone, and savor the simple gifts of the season.

Happy baking!

Have you made these scones?

I’d love to hear how they turned out! Leave a comment below and let me know if you added your own twist to the recipe.’


Enjoying this content? My book 52 Weeks of Wisdom & Wellness goes deeper — find it here.

Radiant Summer Sun Tea Recipe: A Mindful Garden Beverage With Herbs & Flowers

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There is something magical about summer mornings.

The garden is awake. The flowers are blooming. The birds are singing. And the simple act of slowing down feels like a gift.

One of my favorite ways to celebrate the energy of summer is with a beautiful jar of sun tea—an herbal infusion that captures the essence of the season.

This isn’t just a recipe.

It is a ritual.

A reminder to pause, breathe, and enjoy the small moments that make life feel radiant.

What Is Sun Tea?

Traditional sun tea is created by allowing tea and herbs to slowly infuse in sunlight. The gentle warmth helps release the flavors and aromas, creating a refreshing beverage perfect for warm summer days.

For this version, we are adding garden-inspired herbs and flowers to create a drink that is as beautiful as it is nourishing.

Radiant Summer Sun Tea Recipe

Ingredients

  • 4 cups filtered water
  • 2–3 herbal tea bags (chamomile, green tea, hibiscus, or your favorite blend)
  • A handful of fresh mint leaves
  • Fresh lemon balm (optional)
  • A few culinary lavender buds (optional)
  • Edible flowers such as bachelor buttons, calendula, or rose petals for garnish
  • Fresh lemon slices
  • Honey or your favorite natural sweetener (optional)

Always make sure flowers are organically grown and specifically labeled as edible before consuming.

Instructions

  1. Fill a large glass jar with filtered water.
  2. Add your tea bags and fresh herbs.
  3. Place the jar in a sunny location for several hours until the flavors have infused.
  4. Remove tea bags and herbs.
  5. Chill in the refrigerator.
  6. Serve over ice with fresh lemon slices and edible flowers.

Take a moment before drinking to notice:

The color.

The aroma.

The connection to the garden.

The Mindful Meaning Behind the Ingredients

Mint — Refresh & Renew

Mint reminds us that renewal can happen in simple ways. A fresh breath, a cool breeze, a moment of stillness.

Lavender — Calm & Restore

Lavender has long been associated with relaxation and peace. Its gentle fragrance invites us to slow down and return to ourselves.

Lemon — Brightness & Energy

The fresh citrus scent of lemon awakens the senses and reminds us to embrace joy and vitality.

Flowers — Beauty & Presence

Flowers teach us the art of being present. They do not rush their blooming. They simply open when the time is right.

A Summer Reflection

As you sip your sun tea, consider:

What simple moments are bringing more light into my life right now?

Radiant energy isn’t about doing more.

It is about noticing more.

The warmth of the sun.

The beauty of the garden.

The sweetness of the season.

The quiet moments that nourish your spirit.

Summer Affirmation

I welcome the light of this season. I slow down, savor the moment, and allow myself to fully bloom.

May your summer be filled with beauty, connection, and a little bit of sunshine in every sip.


Enjoying this content? My book 52 Weeks of Wisdom & Wellness goes deeper — find it here.

Triple Berry Crumble Bars

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Nothing says summer quite like a berry-filled dessert. These easy crumble bars are perfect for an easy summer snack or dessert.

A buttery oat crumble layered with a homemade berry filling.

Yield: 12–16 bars
Pan: 9 × 13-inch glass baking dish
Bake: 350°F for 35–40 minutes

Ingredients

Crumble

  • 1½ cups quick oats
  • 1½ cups all-purpose flour
  • 1 cup packed brown sugar
  • 1 cup butter, melted
  • 1½ teaspoons cinnamon
  • 1 teaspoon vanilla extract
  • ½ teaspoon baking powder
  • ½ teaspoon sea salt

Berry Filling

  • 3 cups mixed berries (fresh or frozen, thawed if frozen)
  • Juice of ½ lemon
  • 1 teaspoon cornstarch
  • 3 tablespoons sugar (more if berries are tart)

Instructions

  1. Preheat oven to 350°F. Lightly grease a 9 × 13-inch glass baking dish.
  2. In a large bowl, combine the oats, flour, brown sugar, cinnamon, baking powder, and salt. Stir in the melted butter and vanilla until crumbly.
  3. Press half of the crumble mixture firmly into the bottom of the prepared baking dish to form the crust.
  4. In a medium saucepan, combine the berries, lemon juice, cornstarch, and sugar. Cook over medium heat, stirring often, until the berries soften and the mixture thickens, about 5–8 minutes.
  5. Spread the warm berry filling evenly over the pressed oat crust.
  6. Sprinkle the remaining crumble mixture evenly over the berry layer.
  7. Bake for 35–40 minutes, or until the top is lightly golden and the filling is bubbling around the edges.
  8. Allow to cool completely before cutting into bars. For the cleanest slices, chill for 1–2 hours after cooling.

Storage

Store covered at room temperature for up to 2 days or refrigerate for up to 5 days. These bars also freeze beautifully for up to 3 months.

Baker’s Tip: Try a combination of strawberries, blueberries, raspberries, and blackberries. A scoop of vanilla ice cream or a dollop of whipped cream makes these extra special!

Healthy Summer Berry Icebox Dessert (No-Bake & Easy!)

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When the temperatures rise, the last thing most of us want to do is turn on the oven. This lightened-up icebox dessert is cool, creamy, refreshing, and packed with fresh summer berries. It’s perfect for backyard gatherings, potlucks, or simply enjoying on the patio with a cup of tea.

Why You’ll Love It

  • No baking required
  • Higher in protein than traditional icebox cakes
  • Naturally sweetened with honey or maple syrup
  • Loaded with fresh berries
  • Light and refreshing for summer

Ingredients

  • 1 package (8 oz) reduced-fat cream cheese, softened
  • 1 cup plain Greek yogurt
  • 2 tablespoons honey or maple syrup
  • 1 teaspoon vanilla extract
  • 1 container (8 oz) light whipped topping, thawed
  • 1 pint fresh strawberries, sliced
  • 1 cup fresh blueberries
  • 1 package graham crackers (or reduced-sugar graham crackers)

Instructions

Step 1: Make the Filling

In a large bowl, beat together the cream cheese, Greek yogurt, honey, and vanilla until smooth.

Gently fold in the whipped topping until light and fluffy.

Step 2: Layer the Dessert

In an 8×8-inch dish:

  • Place a layer of graham crackers on the bottom.
  • Spread one-third of the cream mixture over the crackers.
  • Top with a layer of strawberries and blueberries.

Repeat the layers two more times, ending with the cream mixture on top.

Step 3: Chill

Cover and refrigerate for at least 6 hours, preferably overnight.

The graham crackers will soften into cake-like layers while the flavors meld together.

Step 4: Garnish & Serve

Before serving, top with additional berries and a few mint leaves if desired.

Simple Variations

Lemon Berry Icebox Dessert

Add the zest of one lemon and 1 tablespoon fresh lemon juice to the filling.

Peach & Honey Version

Replace berries with fresh sliced peaches and use honey as the sweetener.

Patriotic Summer Dessert

Use strawberries, blueberries, and a few raspberries for a festive red, white, and blue treat.

Mindful Reflection

Summer reminds us that some of life’s sweetest moments require very little effort. Like this simple dessert, joy often comes from slowing down, savoring the season, and appreciating what is already in front of us.

Take a moment to enjoy each bite, the warmth of the sunshine, and the company around your table.

Because wellness isn’t about perfection—it’s about finding balance and making room for life’s simple pleasures.


Enjoying this content? My book 52 Weeks of Wisdom & Wellness goes deeper — find it here.

Homemade Raspberry Lemonade Concentrate

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Nothing says summer quite like a glass of fresh raspberry lemonade. This simple concentrate keeps beautifully in the refrigerator and makes entertaining, picnics, or afternoon porch sitting effortless.

Best of all, it uses simple ingredients and tastes far better than anything from the store.

Ingredients

  • 4 cups fresh raspberries
  • 2 cups freshly squeezed lemon juice (about 8–10 lemons)
  • 1 to 1½ cups local honey (adjust to taste)
  • 2 cups water

Instructions

  1. In a saucepan, combine the raspberries and water.
  2. Simmer for 8–10 minutes until the berries soften and release their juices.
  3. Mash gently with a spoon.
  4. Pour through a fine mesh strainer, pressing out as much juice as possible.
  5. Return the juice to the saucepan and stir in the sugar until dissolved.
  6. Remove from heat and allow to cool.
  7. Stir in the fresh lemon juice.
  8. Store in a sealed glass jar in the refrigerator for up to one week.

To Serve

Mix one part concentrate with one to two parts cold water or sparkling water, depending on your preference.

Serve over ice with fresh raspberries, lemon slices, and sprigs of mint.

Fun Variations

  • Add sparkling water for a refreshing spritzer.
  • Freeze into popsicle molds.
  • Mix with iced green tea.
  • Add fresh basil or lavender for an herbal twist.
  • Blend with frozen strawberries for a frozen lemonade.

A Little Summer Wisdom

Making something from scratch is its own form of mindfulness. The scent of fresh lemons, the vibrant color of ripe berries, and the simple act of stirring a pot can become a quiet meditation.

This raspberry lemonade concentrate captures the sweetness of the season—one refreshing glass at a time.


Enjoying this content? My book 52 Weeks of Wisdom & Wellness goes deeper — find it here.

Sunshine Summer Pasta Salad with Lemon Herb Vinaigrette

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Summer has a way of inviting us outside. Whether it’s a picnic in the park, dinner on the patio, or lunch after a morning in the garden, this is the season for simple meals made with vibrant ingredients.

One of my favorite summer dishes is a colorful pasta salad packed with crisp vegetables, fresh herbs, and a bright lemon vinaigrette. It’s easy to prepare ahead of time, travels well, and somehow tastes even better after the flavors have mingled for a few hours.

Best of all, it celebrates the beauty of eating with the seasons.

Sunshine Summer Pasta Salad

Ingredients

  • 12 ounces rotini or bowtie pasta, cooked and cooled
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • 1 yellow bell pepper, chopped
  • 1 cup fresh mozzarella pearls
  • ½ cup sliced black olives
  • ¼ cup red onion, finely diced
  • ¼ cup chopped fresh basil
  • 2 tablespoons chopped parsley

Lemon Herb Vinaigrette

  • ¼ cup olive oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 1 clove garlic, minced
  • Salt and pepper to taste

Directions

  1. Cook pasta according to package directions and rinse under cool water.
  2. In a large bowl, combine pasta with tomatoes, cucumber, bell pepper, mozzarella, olives, onion, basil, and parsley.
  3. Whisk together all vinaigrette ingredients until smooth.
  4. Pour dressing over the salad and toss gently.
  5. Refrigerate for at least one hour before serving to allow the flavors to develop.

Serve as a light meal or alongside grilled vegetables, fish, or chicken.

A Mindful Summer Reflection

Summer reminds us that nourishment can be simple. A bowl filled with colorful vegetables, fragrant herbs, and fresh flavors becomes more than a meal—it becomes an invitation to slow down.

Before your first bite, pause to notice the colors, textures, and aroma. Offer gratitude for the farmers, gardeners, sunshine, and rain that brought these ingredients to your table.

Mindfulness doesn’t require extra time. Sometimes it begins with one deep breath before dinner and an appreciation for the abundance surrounding us.

May this simple summer salad bring freshness, joy, and a little sunshine to your table all season long.


Enjoying this content? My book 52 Weeks of Wisdom & Wellness goes deeper — find it here.

Rhubarb Sourdough Strawberry Muffins: A Cozy Seasonal Recipe

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There is something about late spring that feels like a soft turning point.

The garden is beginning to wake up fully, the light lingers a little longer in the evenings, and the air carries that in-between feeling — not quite spring, not quite summer. It is a season of transition, and I find myself drawn to simple, grounding rituals.

Baking is one of those rituals for me.

Especially when it involves seasonal ingredients like rhubarb and strawberries — two flavors that feel like they belong together in this brief, beautiful window of time.

These rhubarb sourdough strawberry muffins are soft, slightly tangy, lightly sweet, and made even more nourishing with sourdough discard. They are the kind of bake that fills the kitchen with warmth and reminds you to slow down for just a moment.

Why You’ll Love This Recipe

  • Uses seasonal rhubarb and strawberries
  • Great way to use sourdough discard
  • Soft, moist texture with a gentle tang
  • Perfect for breakfast, snacks, or slow mornings
  • A cozy, grounding bake for mindful living

Ingredients

Dry Ingredients

  • 1 ½ cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ½ tsp salt
  • ½ tsp cinnamon (optional, but lovely)

Wet Ingredients

  • ½ cup sourdough discard (unfed)
  • ½ cup melted butter or coconut oil
  • ¾ cup sugar (adjust to taste)
  • 2 eggs
  • 1 tsp vanilla extract
  • ½ cup milk (dairy or non-dairy)

Fruit

  • 1 cup chopped strawberries
  • 1 cup chopped rhubarb

Instructions

  1. Preheat oven to 350°F (175°C) and line a muffin tin with liners or lightly grease.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
  3. In a separate bowl, mix sourdough discard, melted butter, sugar, eggs, vanilla, and milk until smooth.
  4. Gently fold the wet ingredients into the dry ingredients. Do not overmix — a few lumps are okay.
  5. Fold in strawberries and rhubarb carefully.
  6. Spoon batter evenly into muffin cups, filling about ¾ full.
  7. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
  8. Let cool slightly before enjoying (they are especially good warm).

Baking Notes & Substitutions

  • If rhubarb is very tart, you can toss it lightly in a bit of sugar before folding it in.
  • Frozen strawberries work well — just don’t thaw them first.
  • You can swap butter for coconut oil for a dairy-free option.
  • If you prefer less sweetness, reduce sugar slightly — the fruit brings natural balance.
  • Sourdough discard adds depth but does not make the muffins taste sour.

A Mindful Baking Moment

I don’t think baking is just about food.

It’s about slowing down long enough to notice what’s in front of you — the texture of batter, the smell of fruit warming in the oven, the quiet rhythm of measuring and mixing.

There’s something grounding about creating something simple and nourishing with your own hands.

In a season that feels full of movement and change, these muffins are a reminder that softness can exist right alongside growth.

Sometimes care looks like baking something warm and sharing it.
Sometimes it looks like keeping a few muffins for yourself and sitting quietly while the world keeps moving.

Both matter.

Storage

Store muffins in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. They also freeze beautifully.

Final Thought

These rhubarb sourdough strawberry muffins are a small celebration of seasonal living — a reminder that nourishment doesn’t have to be complicated.

Just simple ingredients.
A little time.
And the willingness to slow down long enough to enjoy it.


Enjoying this content? My book 52 Weeks of Wisdom & Wellness goes deeper — find it here.

Easy Thai Cold Noodle Salad Recipe for Spring & Summer

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Fresh & Flavorful Thai Cold Noodle Salad for Spring

As the weather warms and fresh produce begins appearing everywhere, I find myself craving lighter meals filled with color, crunch, and vibrant flavor.

This Thai-inspired cold noodle salad is one of my favorite spring and summer recipes because it’s refreshing, satisfying, and incredibly easy to customize.

It’s perfect for meal prep, picnics, patio lunches, or a simple nourishing dinner after a busy day in the garden.

The creamy peanut dressing brings everything together with the perfect balance of savory, tangy, slightly sweet flavor.

Why You’ll Love This Recipe

  • Fresh and colorful
  • Great for spring and summer
  • Easy to meal prep
  • Naturally dairy-free
  • Full of crunchy vegetables
  • Delicious served cold

Ingredients

For the Salad

  • 8 ounces rice noodles
  • 1 cup shredded purple cabbage
  • 1 cup shredded carrots
  • 1 red bell pepper, thinly sliced
  • 1 cucumber, julienned
  • 3 green onions, sliced
  • 1 cup edamame or shredded chicken (optional)
  • Fresh cilantro
  • Chopped peanuts
  • Lime wedges for serving

For the Peanut Dressing

  • 1/4 cup peanut butter
  • 2 tablespoons soy sauce or tamari
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey or maple syrup
  • Juice of 1 lime
  • 1 teaspoon fresh grated ginger
  • 1 garlic clove, minced
  • Warm water as needed to thin

Instructions

  1. Cook rice noodles according to package directions. Rinse with cold water and drain well.
  2. In a large bowl, combine cabbage, carrots, bell pepper, cucumber, green onions, and edamame or chicken if using.
  3. In a small bowl, whisk together all dressing ingredients until smooth. Add warm water a tablespoon at a time until desired consistency is reached.
  4. Toss noodles and vegetables together with dressing.
  5. Top with cilantro, chopped peanuts, and fresh lime wedges.
  6. Chill before serving for even better flavor.

Mindful Eating Tip

Before eating, pause for one slow breath.

Notice the colors, textures, and aroma of your meal.

Mindful eating isn’t about perfection — it’s about slowing down long enough to actually experience nourishment.

Recipe Variations

  • Add tofu or shrimp for protein
  • Use almond butter instead of peanut butter
  • Add mango for sweetness
  • Sprinkle with sesame seeds
  • Make it spicy with sriracha or chili flakes

Final Thoughts

Spring meals do not need to be complicated to feel nourishing.

Sometimes the simplest combinations — crisp vegetables, fresh herbs, bright citrus, and flavorful dressing — can feel deeply satisfying.

This salad is one of those recipes that tastes like sunshine in a bowl.


Enjoying this content? My book 52 Weeks of Wisdom & Wellness goes deeper — find it here.

Best Sourdough Lemon Loaf Recipe (Moist, Bright & Easy)

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A Bright Twist on a Classic Lemon Loaf

This sourdough lemon loaf is soft, moist, and full of bright citrus flavor with a subtle tang from sourdough discard. It’s the kind of bake that feels comforting and fresh at the same time—perfect for slow mornings, tea time, or gifting.

If you’ve been wondering what to do with extra sourdough discard, this recipe is one of the easiest and most delicious ways to use it.

Ingredients

Dry Ingredients

  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt

Wet Ingredients

  • ½ cup sourdough discard (unfed)
  • ½ cup plain Greek yogurt or sour cream
  • ½ cup melted butter (or neutral oil)
  • ¾ cup sugar
  • 2 large eggs
  • Zest of 2 lemons
  • ¼ cup fresh lemon juice
  • 1 teaspoon vanilla extract

Lemon Glaze (Optional but Recommended)

  • 1 cup powdered sugar
  • 2–3 tablespoons fresh lemon juice
  • Optional: extra lemon zest for topping

Instructions

1. Prep

Preheat oven to 350°F (175°C). Line a loaf pan with parchment paper or lightly grease it.

2. Mix dry ingredients

In a bowl, whisk together flour, baking powder, baking soda, and salt.

3. Mix wet ingredients

In a separate bowl, whisk sourdough discard, yogurt, melted butter, sugar, eggs, lemon zest, lemon juice, and vanilla until smooth.

4. Combine

Gently fold dry ingredients into wet ingredients. Mix just until combined—do not overmix.

5. Bake

Pour batter into loaf pan and bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.

6. Cool

Let cool in the pan for 10–15 minutes, then transfer to a wire rack.

Lemon Glaze

Whisk powdered sugar and lemon juice until smooth and pourable.

Once loaf is completely cool, drizzle glaze over the top. Add extra zest if desired.

Tips for Best Results

  • Don’t overmix the batter—this keeps it tender
  • Room temperature eggs mix more smoothly
  • Use fresh lemon juice for best flavor
  • Let loaf cool fully before glazing (or it will melt off)
  • Discard works best when it’s unfed but not overly sour

Why You’ll Love This Recipe

  • Uses sourdough discard (no waste baking!)
  • Soft, moist crumb with a bright lemon flavor
  • Easy one-bowl wet + dry method
  • Perfect for breakfast, snacks, or gifting
  • Freezer-friendly

Serving Ideas

  • With herbal tea or chai
  • Lightly toasted with butter
  • Paired with berries and yogurt
  • Wrapped as a homemade gift loaf

Mindful Baking Moment

As you bake this loaf, notice the simple rhythm—mixing, folding, waiting, rising. Baking sourdough-based recipes is a quiet reminder that transformation doesn’t have to be rushed.


Enjoying this content? My book 52 Weeks of Wisdom & Wellness goes deeper — find it here.