If you've come here from Instagram or TikTok, you're already familiar with my new series where I'm private cheffing for YOU!
I’m making breakfast, lunch, and dinner using my super simple recipes—just slightly elevated or turned into a full-blown meal. I’ll be sharing all the recipes I used here, along with any fun little “add-ons” I made to round things out.
Below, you'll find all the recipes featured, along with any special "add-ons" that take these dishes to the next level.
Breakfast:
simple blueberry coulis: to a small pot over medium heat add 1/2 cup frozen blueberries, 1 tbsp maple syrup, 1 tsp cornstarch (mixed with water first) and a squeeze of lemon juice. Cook for about 5 minutes, until the blueberries breakdown and the sauce has thickened.
Lunch:
Dinner:
toasty foccacia: slice rosemary focaccia about 1 1/2 inches thick and drizzle generously with oil. Sprinkle with flaky salt and bake at 400F until golden brown (about 5 minutes).
simple arugula salad: toss arugula in lemon juice and a pinch of salt. Finish with a drizzle of your favorite oil (I unfortunately can’t find the brand I bought anywhere but there are versions out there just google!). Finish with shaved parm.