Hey there Reader,

Is it just me, or does August always feel like a weird mix of soak up every last bit of summer and okayyy, maybe I need to start getting my fall routine in place before September sneaks up on me? 😅

I’m definitely feeling both.

If you need a little accountability, I want to remind you that our next Mocktails & Meal Prep is happening on Aug 30th, 2026 at 3:30pm—perfect for getting organized for lunches and dinners as we head into back-to-school season.

Here's a little sneak peak at the recipes:

Okay, here we go - time for Sizzle, Crunch, Scoop!

• SIZZLE: Cooking hacks, shortcuts, and tools/products I love.
• CRUNCH: Easy meal & snack ideas + practical tips to keep you inspired.
• SCOOP: Real talk on nutrition trends, mindset shifts, and building a healthier relationship with food.

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SIZZLE 🍳

The Pizza Dough Shortcut I Wish I Started Sooner

If you’ve been following me on Instagram for a while, you probably know that Friday = pizza night in our house. 🍕 We’ll order in once in a while, but most weeks, it’s “Cat pizza” — homemade dough and whatever toppings we have kicking around. And lately, I’ve made it even easier by doubling my pizza dough every time I make it. Making twice as much takes barely any extra effort. I portion the extra dough and pop it in the freezer for a future Friday. When pizza night rolls around, I just pull it out, let it thaw and finish fermenting, then stretch, top and bake.

And there’s a bonus: that extra fermentation time = even more flavour. 🙌

It’s such a simple example of how I like to meal prep: do a little extra while you’re already doing the work, and save yourself time later.

Future Friday-night me is always very grateful.

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CRUNCH 🍿

So… You Have a Lot of Corn?

If you signed up for a CSA basket this summer, there’s a good chance you’re currently wondering what exactly you’re supposed to do with all that corn. 😂 Or maybe you got a little too excited when local corn hit the stands and now you’re officially tired of corn on the cob. A little nutrition FYI: 🌽 Corn is considered a starchy vegetable, meaning it contains more carbohydrate than other veggies like peppers, broccoli or zucchini. Because of that, you can absolutely use corn as the starch in a meal — think corn + protein + veggies instead of always reaching for potatoes, rice or pasta.

Here are a few ways to put all that corn to good use:

• Mexican-inspired corn salad — corn, lime, cilantro, feta or cotija, a little mayo or Greek yogurt + chili powder.
• Corn salsa — toss with tomatoes, red onion, jalapeño, lime and cilantro. Great with tacos, bowls or tortilla chips.
• Corn fritters — mix with green onion, cheese and herbs, then pan-fry.
• Soup or chowder — especially useful when you have a lot to get through.
• Add it to your meals — quesadillas, tacos, grain bowls, salads, omelettes… anywhere that could use a little sweetness and crunch.
• Freeze it! Cut the kernels off the cob and freeze them so you can enjoy local corn long after corn season is over.

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SCOOP 🍦

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There’s a lot of nutrition advice out there telling you what you should eat, what you shouldn’t eat, what you need to optimize and what you should probably be worried about next. 😅 But eating well doesn’t have to mean following more rules. Sometimes, it’s about unlearning a few of them — trusting that one meal doesn’t make or break your health, that convenience foods have a place, that enjoying your food matters, and that “good enough” is often exactly that. Read the Post

I put together some of the reminders I come back to again and again in my work as a dietitian. Hopefully, they help make food feel a little simpler, more flexible and less stressful.

And if you need to hear them 100 times before you actually start believing them? I’ll keep reminding you. 😉

Stay well,