My Story

When I started cooking for myself, I totally f**ked it up. 😬

After living exclusively off lean cuisines in college, the pendulum swung in the complete opposite direction post grad: I tried to meticulously plan a gourmet breakfast, lunch, and dinner each and every day of the week.

I traded the joy of meal time for a neat little plan that looked great on paper but left me completely overwhelmed and unsatisfied.

Sound familiar?

BUT I was so used to having a plan.

And once again, I found myself stressed AF when it was time to sit down and make the weekly menu.

I was stuck in a loop. 🔁 I was continuing the pattern of what I had always known! The more I tried to control, the worse I felt.

But you know what else, it felt exhausting. 😩

It was emotionally draining. Side note, my husband and I would argue all the time because when he cooked, if meals didn’t fit my laundry list criteria of what was “heathy,” I’d lose my shit.

So, I had to learn the hard way. 🤷🏼‍♀️

The New Normal

It wasn’t until I stopped trying so hard that I finally felt *free* and confident in the kitchen. ✨

And I was making bomb, heathy meals with ease!

I was also enjoying what my husband made without analyzing how many calories it was or how much time I’d have to spend at the gym to “burn it off” 🙄

Are you still feeling stressed about what you’re going to eat this week?

Are you still worried that you’re too busy to eat as healthily as you want to or that without the *perfect* plan, it’ll all go to shit?

Inside Culinary Confidence, I share exactly how I stepped out of the stress cycle and into a calmer, more collected leader in our kitchen.

If you need to give your kitchen routine a makeover, know that this is for you!

Let me take the guesswork out for you so you can start living your healthiest life with ease!

What’s On My Toasts?

Need inspiration for your next breakfast or brunch? These toasts are a super simple way to make use of leftover taco fixings:

Toast 1: Avocado, salt and pepper, Trader Joe’s Umami seasoning, red cabbage, jalapeno, pickled onion, thinly sliced cucumber and carrot, and microgreens.

Toast 2: Cream cheese, blueberry and lemon jam, and dried lemon peel.