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  • elisesmith929

The absolute perfect summer side dish!! Knew this was the first recipe I wanted to take on coming home from a cooking class in France. In class, we chopped + dressed asparagus like this and I LOVED the unique departure from the usual roasted asparagus.

If you’re also in need of a asparagus refresh, this one’s for you! BONUS: this doubles as a great meal prep side


1 bundle of asparagus (thickest you can find, tips and ends removed then 1/2” inch diced)

1/4 cup olive oil

1 1/2 teaspoon dijon mustard

1 lemon + zest

1 1/2 teaspoon salt

1/2 teaspoon fresh thyme


1. Boil water in a medium sized pot.

2. Remove both the tips and ends of the asparagus and discard. Dice the rest into 1/2” rounds and set aside in a medium sized mixing bowl.

3. Once the water is boiling, blanch the asparagus for 2 minutes. Drain and rinse the asparagus under cold water until no longer warm and add back to the mixing bowl.

4. In a small bowl, add the olive oil, Dijon, lemon zest + juice, salt and fresh thyme and whisk until fully combined. It will veer on the salty side by itself, but will balance out with the asparagus. Add 2/3 of the dressing to the asparagus and toss to combine. Add more dressing to taste. Serve at room temp or chilled with a little flaky sea salt.

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  • elisesmith929

Peaches and cream: possibly summer's best power duo?! This creamy, sweet treat is the perfect summer switch up for your meal prep routine and could not be easier to whip up!

Ingredients-serves 2:

  • 1 1/2 cups oats

  • 1 cup almond milk

  • 3/4 cup vanilla Greek yogurt (I like chobani)

  • 1 teaspoon vanilla extract

  • 1 tablespoon chia seeds

  • 3 small peaches, diced-reserve 1 for garnish


  1. In a medium sized bowl add the oats, almond milk, chia seeds and vanilla extract. Mix and set aside.

  2. In a blender, add two peaches and the yogurt and blend until fully combined. Add the blended mixture to the oats and mix again. Pour into two containers with lids. Top with more diced peach, seal and let sit overnight.

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  • elisesmith929

Updated: Apr 24, 2023

Juicy ground beef, tangy tomato, pickle, mustard and cheddar, this cheeseburger bake has it all (minus the guilt) and is the perfect thing to squash that cheeseburger craving. Did she really just do that? Yes, she did ;) Dare I say, it's even better the next day? If you have leftovers that is.

Ingredients-Serves 4:

  • Medium spaghetti squash (yielding about 4 cups worth)

  • 1 lb ground beef

  • 1/2 yellow onion, diced

  • 2 teaspoons dijon mustard

  • 1 heaping tablespoon tomato paste

  • 1 teaspoon salt

  • 1/2 teaspoon pepper

  • 1 can diced tomatoes (juice and all)

  • 1 tablespoon pickle relish

  • 2 tablespoons coconut aminos

  • 2 cups shredded sharp cheddar


  1. Carefully remove both ends of the spaghetti squash and cut it in to two halves. Place your halves cut-side down in a microwave safe casserole dish and fill the bottom with about 1/2 inch of water. Microwave for 6 minutes then check your squash with a fork. It should flake easily. It may need a few more minutes depending on the size and your microwave, so heat in 2 minute increments moving forward until it flakes easily. When finished, set aside to cool.

  2. In the meantime, heat a sauté pan to medium heat. Add the ground beef and onion. Sauté for 5-6 minutes until the beef is no longer pink and the onion has softened. Drain any excess fat and return the pan to the stove.

  3. Add the dijon mustard, tomato paste, salt and pepper. Combine and simmer on medium for about 2 minutes. Add the diced tomatoes, coconut aminos and relish. Stir and simmer for an additional 3-4 minutes until the sauce has thickened a bit. Season to taste. Add 1 cup cheese and mix until fully combined and the cheese is melted. Remove from heat.

  4. To a large mixing bowl, add the flaked spaghetti squash and 1/2 of the beef mixture. Toss until well combined. Season the squash to taste (if needed). Add the squash mixture to a casserole dish and lightly press it down with a spatula. Top with the remaining beef mixture then sprinkle the remaining 1 cup of cheddar. Bake at 350F uncovered for 20 minutes. Serve immediately!

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