There is something about the smell of apples and cinnamon baking in the oven that feels like fall.
As the weather cools and the days get shorter, I find myself naturally craving warmer, more grounding foods. This simple apple cinnamon oat bake is one of those recipes that feels like a little exhale at the end of the day.
It’s warm, lightly sweet, comforting, and made with ingredients you probably already have in your kitchen.
Ingredients
3 medium apples, diced
1½ cups old-fashioned oats
1 teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon salt
1 teaspoon vanilla
2 tablespoons maple syrup
1 cup milk of choice
1 egg
2 tablespoons melted butter or coconut oil
½ cup chopped walnuts or pecans
Optional: raisins, dried cranberries, or a handful of pumpkin seeds
Directions
Preheat oven to 350°F.
Place the diced apples in a lightly greased 8×8 baking dish.
In a bowl, combine the oats, cinnamon, nutmeg, and salt.
Whisk together the milk, egg, vanilla, maple syrup, and melted butter. Pour the wet ingredients into the oats and stir to combine.
Pour the oat mixture over the apples and sprinkle with nuts.
Bake for 35–40 minutes, until the apples are tender and the top is lightly golden.
Let it cool for a few minutes before serving.
It’s wonderful warm on its own, but a spoonful of Greek yogurt or a splash of milk makes it even better.
A Little Fall Reminder
Fall invites us to slow down.
To notice the changing leaves. To gather in the kitchen. To make something warm. To appreciate the ordinary rituals that make us feel grounded.
Maybe that’s part of the beauty of seasonal food.
It gives us another reason to pause and be present.
Take a breath. Notice the cinnamon. Enjoy the moment.
There is something about fall that makes me want to slow down.
The mornings are cooler. The leaves begin to change. The garden starts to wind down. And suddenly I want my kitchen to smell like cinnamon, apples and something warm coming out of the oven.
Fall has always felt like an invitation to pause and take stock.
And this year, I’ve been thinking a lot about mindset.
Not the kind of mindset that tells us to slap a positive affirmation over something difficult and pretend everything is wonderful.
I’m talking about something much more practical:
How are we thinking about the life we’re actually living?
Because sometimes we can’t change the circumstances.
But we can become more aware of the thoughts we’re bringing to them.
Changing Your Thoughts Doesn’t Mean Pretending
I’ve had plenty of opportunities to practice this.
My life hasn’t gone exactly according to plan. There have been surgeries, pain, changes in my work, limitations I didn’t ask for and seasons when I’ve had to let go of things I once took for granted.
I could focus entirely on what I can’t do anymore.
And sometimes I do.
I’m human.
But I’ve learned that I can acknowledge something difficult without allowing it to become the entire story.
That’s an important distinction.
Changing your mindset doesn’t mean saying:
“Everything is fine!”
when it isn’t.
It might simply mean asking:
What else is true?
Maybe my body hurts.
And I can still experience joy.
Maybe my plans changed.
And I can still create something meaningful.
Maybe I can’t do something the way I used to.
And I can find another way.
Maybe this season is not what I expected.
And there are still beautiful moments inside of it.
That is the kind of mindset work I believe in.
Catch. Question. Choose.
One of the simplest ways I’ve learned to work with my thoughts is:
Catch. Question. Choose.
First, catch the thought.
Notice what you’re actually telling yourself.
“I can’t do this.”
“I’m so far behind.”
“My body is failing me.”
“I’ll never get back to where I was.”
Then question it.
Is it completely true?
Is it helpful?
Is there another perspective that is also true?
And finally, choose.
Not necessarily a wildly positive thought.
Just a thought that gives you somewhere to go.
Instead of:
“I can’t do what I used to do.”
Maybe:
“I can find new ways to move and experience my life.”
Instead of:
“Everything is falling apart.”
Maybe:
“A lot is changing, and I can decide what matters most in this season.”
That small shift can change what we notice.
And what we notice often influences what we do next.
Wellness Isn’t About Doing Everything Perfectly
This is one of the reasons I’m putting more attention on mindset coaching in my work.
We often want to jump straight into the action plan.
What should I eat?
How many times should I exercise?
What workout should I do?
How do I lose weight?
How do I create better habits?
Those questions can absolutely matter.
But before we change our behaviors, it can be helpful to look at the thoughts underneath them.
If I believe I have to be perfect, one missed workout can become a reason to quit.
If I believe I have to completely change my diet on Monday, I may end up feeling defeated by Tuesday.
If I believe wellness means never eating something simply because it tastes good, I’ve created a pretty exhausting definition of wellness.
I believe wellness has room for both nourishment and enjoyment.
Which brings me to baking.
Sometimes Mindfulness Looks Like Baking
During one of my hip recoveries, I became a cottage baker.
It wasn’t part of some carefully designed business strategy.
I needed something that brought me joy.
So I baked.
Bread. Sweets. Things that made my kitchen smell amazing.
There was something incredibly grounding about measuring flour, mixing ingredients, waiting for something to bake and then sharing it with someone else.
For a little while, my attention wasn’t on everything my body couldn’t do.
It was on what my hands could do.
That’s mindfulness, too.
We sometimes make wellness so complicated.
Sometimes mindfulness is sitting quietly for ten minutes.
Sometimes it’s taking a walk through the trees.
Sometimes it’s watering your garden.
Sometimes it’s having coffee with someone you love.
And sometimes it’s baking an apple cider loaf and actually sitting down to enjoy a slice.
Not rushing through it.
Not feeling guilty about it.
Just being there.
So that’s what we’re making today.
Apple Cider Cinnamon Swirl Loaf
This apple cider loaf is soft, warmly spiced and filled with a simple cinnamon-brown sugar swirl.
It’s an easy apple cider quick bread that makes your kitchen smell like fall.
It’s lovely with coffee in the morning, as an afternoon treat or wrapped up to share with someone.
Ingredients
For the loaf
2 cups all-purpose flour
1½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1½ teaspoons ground cinnamon
¼ teaspoon ground nutmeg
½ cup unsalted butter, softened
¾ cup brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup apple cider
½ cup unsweetened applesauce
For the cinnamon swirl
½ cup brown sugar
1½ teaspoons ground cinnamon
1 tablespoon all-purpose flour
1 tablespoon melted butter
Optional apple cider glaze
1 cup powdered sugar
2–3 tablespoons apple cider
¼ teaspoon cinnamon
Instructions
Preheat the oven to 350°F. Grease a 9 x 5-inch loaf pan and line it with parchment paper, leaving a little overhang for easy removal.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon and nutmeg.
In a large bowl, beat the softened butter and brown sugar until light and creamy.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla.
Mix in the applesauce.
Add the dry ingredients alternately with the apple cider, beginning and ending with the dry ingredients. Mix just until combined. Don’t overmix.
In a small bowl, combine the brown sugar, cinnamon, flour and melted butter to make the cinnamon swirl mixture.
Pour approximately half of the batter into the prepared loaf pan.
Sprinkle the cinnamon mixture evenly over the batter.
Add the remaining batter and gently spread it over the cinnamon layer.
Using a butter knife, gently swirl through the batter a few times. Don’t over-swirl—you want distinct ribbons of cinnamon throughout the loaf.
Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Let the loaf cool in the pan for about 10–15 minutes, then use the parchment to carefully lift it out and transfer it to a cooling rack.
If using the glaze, whisk the powdered sugar, apple cider and cinnamon together until smooth. Drizzle over the cooled loaf.
Slice, pour yourself something warm to drink and enjoy it without rushing.
Yes, that last step is part of the recipe.
A Fall Mindset Practice
While your loaf is baking, try this little exercise.
Think about one thought you’ve been carrying lately that isn’t serving you very well.
Maybe it’s about your body.
Your work.
Your age.
Your relationships.
Your health.
Your progress.
Your future.
Write the thought down.
Then ask yourself:
Is this completely true?
Is this thought helping me move forward?
What else is true?
You don’t need to replace it with an overly positive statement.
Just find a little more space.
A little more compassion.
A little more possibility.
This fall, I’m choosing…
I’m choosing to pay attention to what is still possible.
I’m choosing to find joy in ordinary moments.
I’m choosing to take care of my body without making my limitations my identity.
I’m choosing to let wellness be something I practice—not something I have to perfect.
And I’m choosing to notice the beautiful things that are right in front of me.
Sometimes those things are big.
Sometimes they’re tiny.
And sometimes they smell like cinnamon and apple cider.
A Final Thought
The trees don’t apologize for changing.
They don’t try to hold onto every leaf.
They don’t decide that because one season is ending, something has gone wrong.
They simply move into the next season.
Maybe we can do some of that, too.
Maybe changing our mindset isn’t about becoming someone new.
Maybe it’s about becoming more intentional about the thoughts we carry into the life we already have.
So as you move into fall, I hope you give yourself permission to pause.
Notice your thoughts.
Question the ones that keep you stuck.
Choose the ones that help you move forward.
And make room for a little sweetness along the way.
Even if that sweetness happens to come in the form of a warm slice of apple cider loaf.
What thought are you ready to see differently this fall?
Enjoying this content? My book 52 Weeks of Wisdom & Wellness goes deeper — find it here.
Sourdough Crunchy Granola: A Simple, Nourishing Way to Use Your Discard
There is something about homemade granola that feels like coming home.
Maybe it is the smell of oats, cinnamon, and maple slowly toasting in the oven. Maybe it is knowing exactly what went into the bowl. Or maybe it is the simple pleasure of turning something that might have been discarded into something nourishing and delicious.
For September, I am exploring what it means to be Rooted in Foundation—the simple things that help us feel steady, nourished, and connected to ourselves.
And honestly? Baking is one of those things for me.
This sourdough crunchy granola is one of my favorite ways to use extra sourdough discard. The discard adds a subtle tang and helps create those wonderful crunchy clusters that make homemade granola so satisfying.
It is wonderful over yogurt, with fresh fruit, sprinkled over a smoothie bowl, or simply eaten by the handful straight from the jar.
Why I Love This Granola
This recipe is:
Crunchy and full of clusters
Not overly sweet
A delicious way to use sourdough discard
Easy to customize
Perfect for breakfast or an afternoon snack
Made with simple pantry ingredients
And perhaps best of all, it turns something that might otherwise go to waste into something wonderful.
That feels pretty rooted to me.
Sourdough Crunchy Granola
Ingredients
Dry ingredients
3 cups old-fashioned rolled oats
½ cup chopped pecans or walnuts
½ cup pumpkin seeds
¼ cup unsweetened coconut
2 tablespoons ground flaxseed
1 teaspoon cinnamon
½ teaspoon sea salt
Wet ingredients
½ cup sourdough discard
? cup pure maple syrup
¼ cup melted coconut oil or butter
1 teaspoon vanilla extract
Optional additions after baking
Dried cranberries
Raisins
Dried cherries
Chopped dark chocolate
Additional coconut
Pumpkin seeds or other nuts
Instructions
1. Prepare the oven
Preheat your oven to 325°F.
Line a large baking sheet with parchment paper.
2. Mix the dry ingredients
In a large bowl, combine the oats, nuts, pumpkin seeds, coconut, flaxseed, cinnamon, and salt.
Give everything a good stir so the ingredients are evenly distributed.
3. Mix the wet ingredients
In a separate bowl, whisk together the sourdough discard, maple syrup, melted coconut oil or butter, and vanilla.
The sourdough discard helps bind the mixture together, which is part of what gives this granola its wonderful cluster texture.
4. Bring it all together
Pour the wet ingredients over the oat mixture.
Stir thoroughly until everything is evenly coated.
5. Press it down
Spread the granola onto your prepared baking sheet.
This is important: don’t just spread it loosely.
Use the back of a spatula or spoon to gently press the mixture into a fairly even layer.
This helps encourage those beautiful clusters.
6. Bake
Bake for approximately 30–40 minutes, checking around the 20-minute mark.
If your oven has hot spots, rotate the pan halfway through.
You are looking for a beautiful golden-brown color and a dry, toasted appearance.
7. Don’t touch it!
This may be the hardest part.
Remove the granola from the oven and let it cool completely on the baking sheet before breaking it apart.
As it cools, it becomes crisp and the clusters firm up. This cooling period is one of the keys to getting that crunchy texture.
Once completely cool, break it into whatever size clusters you like.
Then add any dried fruit or chocolate you want.
My Favorite Ways to Enjoy It
I love this granola:
Over Greek yogurt with fresh berries and a drizzle of honey.
With milk as a simple homemade breakfast cereal.
On a smoothie bowl for a little extra crunch.
By the handful when I need a quick snack.
And it makes a beautiful homemade gift tucked into a jar with a simple ribbon.
Make It Your Own
One of the best things about granola is that you really don’t have to follow the rules.
Try:
Pecans + dried cranberries
Almonds + coconut
Pumpkin seeds + dried cherries
Walnuts + dark chocolate
Pumpkin spice + pecans for an autumn version
Just remember that delicate ingredients like chocolate and many dried fruits are best stirred in after the granola has cooled.
The Foundation of Homemade
There is something deeply grounding about making food from scratch.
It slows us down.
We measure. We stir. We wait.
And then we get to enjoy the result.
Maybe being rooted isn’t always about doing something profound.
Maybe sometimes it is simply standing in your kitchen, stirring a bowl of oats, listening to the oven hum, and remembering that nourishment can be simple.
What are the little things that help you feel rooted?
For me, baking is definitely one of them.
Storage
Once completely cool, store your granola in an airtight container at room temperature.
For the best texture, make sure the granola is completely cool before sealing the container.
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:
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: 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.
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
Preheat your oven to 350°F. Line an 8×8-inch baking pan with parchment paper, leaving a little overhang for easy removal.
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.
In a large bowl, whisk together the eggs, applesauce, maple syrup, melted oil, and vanilla.
Add the grated zucchini and stir to combine.
In a separate bowl, whisk together the flour, cocoa powder, baking soda, salt, and cinnamon.
Add the dry ingredients to the wet ingredients and stir just until combined. Don’t overmix.
Fold in the chocolate chips and nuts, if using.
Spread the batter evenly into the prepared pan. Sprinkle a few additional chocolate chips over the top if desired.
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.
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.
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.
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
Fill a large glass jar with filtered water.
Add your tea bags and fresh herbs.
Place the jar in a sunny location for several hours until the flavors have infused.
Remove tea bags and herbs.
Chill in the refrigerator.
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.
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
Preheat oven to 350°F. Lightly grease a 9 × 13-inch glass baking dish.
In a large bowl, combine the oats, flour, brown sugar, cinnamon, baking powder, and salt. Stir in the melted butter and vanilla until crumbly.
Press half of the crumble mixture firmly into the bottom of the prepared baking dish to form the crust.
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.
Spread the warm berry filling evenly over the pressed oat crust.
Sprinkle the remaining crumble mixture evenly over the berry layer.
Bake for 35–40 minutes, or until the top is lightly golden and the filling is bubbling around the edges.
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!
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.
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.
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
In a saucepan, combine the raspberries and water.
Simmer for 8–10 minutes until the berries soften and release their juices.
Mash gently with a spoon.
Pour through a fine mesh strainer, pressing out as much juice as possible.
Return the juice to the saucepan and stir in the sugar until dissolved.
Remove from heat and allow to cool.
Stir in the fresh lemon juice.
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.
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
Cook pasta according to package directions and rinse under cool water.
In a large bowl, combine pasta with tomatoes, cucumber, bell pepper, mozzarella, olives, onion, basil, and parsley.
Whisk together all vinaigrette ingredients until smooth.
Pour dressing over the salad and toss gently.
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.
