October is my favorite month. The leaves, the crisp air, the sunsets, the excuse to make everything taste like fall. I want to be outside as much as possible, go on long walks, cook all the cozy things, soak up every bit of the season.

But October is the same length as every other month.

And somehow, even the things I love start to feel like a list of things I need to fit in. Another month to make the most of. Another season that will be over before I know it. My life is already so full, and I keep trying to squeeze more into it.

I don’t want to rush through my favorite month trying to experience all of it.

I’ve been thinking a lot about that lately. How to be present in my actual life instead of constantly trying to get ahead of it. How to appreciate what I have without losing sight of what I want. How to make room for the things that matter without turning them into another set of expectations.

It’s been a heavy week. I’ve been sad, angry, and emotional, and my mind has been racing with things I can’t fix.

But it’s also a beautiful weekend in October.

Tonight, Jon is standing beside his best friend as he gets married, and I get to be there to celebrate their love. It’s the exact kind of October Saturday Jon and I got married on two years ago, almost to the date. And at the end of the night, I get to come home with my husband, to our cats, and to the life we’re building together.

I have to keep reminding myself that two things can be true at once. Life can be heavy, and there can still be so much good in it.

It’s not “I have to go to a wedding tonight.” It’s I get to go to a wedding tonight.

It’s going to be beautiful.

And I want to be there for it. Not physically present while my mind is somewhere else, trying to solve everything. Not rushing through the evening thinking about what I need to do tomorrow.

Just there.

That’s what I’m trying to learn this October: how to let a beautiful thing be beautiful without turning it into something I need to maximize.

And honestly, I’m not very good at it yet.

My instinct is to fix things. If something is wrong, I want to figure out how to make it right. If someone I love is struggling, I want to find the thing that will help them see the light. If my life doesn’t look the way I thought it would by now, I want to figure out what I need to change to get it there.

But some things aren’t mine to fix. Some things take time. And some things are just hard, even when you’re doing everything you can.

So I’m trying to come back to three things:

1. It’s not that serious. (Always my mantra.)

2. You can only control what YOU can control.

3. Positivity and optimism matter most when things are hard.

That last one is something I’m really working on. It’s easy to feel grateful when life is good. It’s much harder to find hope when you’re sad, angry, worried, or disappointed. But that’s when I think it matters most. Not to force happiness or pretend everything is fine, but to find little pockets of hope when things aren’t.

I know I’ve been cynical lately. Reading back my SubStacks, it’s clear I’ve been dwelling on the heaviness of the world. And I don’t want to ignore what’s hard or pretend I have some enlightened perspective on it all. Because is that really what I’m here to do? No.

I want to share my perspective. I want to help people see something differently, open up a new idea, and maybe feel a little more inspired by the way I’m living and thinking. I don’t want to fight tooth and nail to convince anyone to hear me. I want to live it.

I read something in another Substack recently that asked: If no one was watching, what would your life look like?

This passage felt like it could have come straight from my own brain:

I want to build big things and come home to the woods. I want to say yes to the unbelievable opportunity and then have absolutely nothing on my calendar the next morning. I want to get dressed up and go out and come home to the place where nobody cares what I’m wearing. I want to experience as much of this life as I possibly can without making my life feel like something I am constantly trying to keep up with.

That’s it. That’s what I’m after.

I want to live authentically, and lately I’ve been questioning how much of what I’ve been trying to build with Niknack actually reflects that.

I’ve written this newsletter for 41 weeks. How many of those weeks have I actually made all five Snackagories? Maybe five.

I’ve been trying to fit my life and my thoughts into a picture-perfect framework, complete with routines and recipes and a neat little bow. But that’s not how life works. At least not mine.

Life is messy, chaotic, and full of contradictions.

So, if no one was watching, what would my life look like?

I want to write. These weekly notes, yes, but I also want to write a book.

I want slow mornings with nowhere to be. I want adventure and long walks in the woods. I want to wake up and run out my back door barefoot, feel the ground beneath my feet, and feel the sun on my face.

I want to make my own success. I want to be a leader and crush the meeting. Then I want to run home, make dinner for my family, and sit around the table laughing.

I want ambition without the constant urgency. I want to build things without feeling like my entire life is one big project.

And I think that’s why I’ve been so focused on buying a house lately.

I feel like I’ve outgrown our apartment. I’m not the same person I was when we moved to Buffalo three years ago.

Back then, we were freshly engaged. I was fully remote in a shitty job, planning a wedding, and trying to make Buffalo feel like home.

Three years later, I’ve done that.

I’ve found my own community. I have an office job in Buffalo. I have coworkers and friendships that are mine, independent of Jon. I’ve built a life here.

And now I’m ready for the next chapter. I’m ready to build our family. I want a house we can fill with our dreams and memories. I’m ready to try for a child, to see half of him and half of me come together.

But somewhere along the way, my brain decided that I can’t do that until we have a house. House first, child second. Everything in its proper order.

And suddenly, I’m rushing again.

There’s nothing wrong with wanting a house. There’s nothing wrong with being ready for a family. I’m allowed to be excited about what’s next.

I just don’t want to spend so much time waiting for the next thing that I miss what’s already here.

Life happens fast enough. What’s the rush?

Right now, I want to focus on being present and living authentically. Not because I’ve figured out how to do that perfectly, but because I can feel how much I need it.

So what does that actually look like?

Listening to music. LOUDLY. Lingering in my car, scream-singing instead of rushing inside.

Writing daily. Scribbling in my journal and paying attention to how I’m feeling and what I need, rather than immediately trying to fix it.

Moving my body. Not because I know I should or because I want to look a certain way. Because I’m genuinely a better person when I start my day with movement. It does wonders for my mental health.

Touching grass. Feeling the sun. Going on long walks without my phone.

Eating good food. Food I actually want and crave.

Sending voice notes to friends. Cheering them on. Letting them know when I’m struggling, too. Figuring it out together.

Nothing revolutionary. Nothing that needs its own tracker. Just little things that bring me back to myself.

And yes, I will cook on Sunday.

Dinner will probably be soup or chili. Something with broccoli and cauliflower. Monday, when I work from home, lunch will probably be eggs and a bagel, or a snack plate with white cheddar cheese and grapes, because those have been my kryptonite lately.

Monday is also our anniversary. Two years married. Two years of choosing each other and figuring it out together.

Gosh, we’re just getting started.

And that’s a GOOD thing.

A couple of weeks ago, I was caught up in the idea that we should have bought a house by now. We should be pregnant by now. Mostly because of the social media game and the people we know who got married the same year as us and already have both.

But F that. Screw the timeline.

We’re living our lives in the way that feels right for us. I want to trust that we can figure out the next steps together, even if they don’t happen in the order I imagined. I want to believe there’s a higher power looking out for me, guiding me toward the life I’m meant to live.

On Monday, we’ll go to a steakhouse and celebrate our marriage. Two years of us. Two years of learning, growing, and choosing each other. A whole lot more life ahead of us.

And maybe that’s enough for now.

I don’t need to know exactly when we’ll buy a house or start a family. I don’t need to map out the next five years before I can enjoy this one. I can want those things and still be happy here, in the middle of building them.

So this week, there are no five Snackagories. No perfectly executed prep routine. No tidy list of recipes to wrap everything up.

I’ll make dinner. I’ll eat my grapes and white cheddar. I’ll celebrate my anniversary. I’ll try to get outside and enjoy October while it’s here.

And I’ll figure out each day as it comes.

Because maybe being present isn’t about having a plan that keeps me grounded. Maybe it’s about trusting myself enough to live without one sometimes.

I’m taking one day at a time and figuring it out as I go.

So this is it. This is this week’s note.

Messy. Honest. A little unstructured.

Because that’s what my life looks like right now.

And maybe that’s not something I need to fix.

Thanks for reading this week’s SubSNACK <3

Until next time,

Niknack

Yet somehow, the weight of the world feels so heavy that it’s almost impossible to enjoy it.

That’s the duality I keep coming back to lately.

I want to embrace this season. I want to be outside. I want to cook. I want to be off my phone. I want to pay attention to my actual life.

I’ve been writing this newsletter for 40 weeks, and yes I’ve leveraged AI to help me get unstuck, to help me write faster. It has been a shortcut.

But I’ve been thinking a lot about how much technology is taking from us while simultaneously making everything easier.

I used to think, if I don’t use it, am I falling behind?

That’s the part that gets me.

Because then I think about what that means on a bigger scale. Climate change. Consumption. The way we are constantly being asked to optimize ourselves and our lives.

It’s bleak out here.

There is no “winning”. Which brings me back to this whole job versus career thing.

In my 20s, I wanted to climb the corporate ladder. I wanted the big titles and the paychecks. I wanted to be successful.

Now, in my 30s, I want almost the exact opposite.

I don’t want to know what I’m doing for the next 75 Tuesdays at 11am. Or 3pm. But as of today, I do know, I’ll be at work. Probably on a Zoom meeting.

And this is what I’ve been trying to escape.

I keep thinking about freedom. Is anyone really free if they can’t wake up on a random Tuesday and take the day as it comes? If they can’t follow their mood or intuition or whatever it is they feel like they’re supposed to be doing that day?

A friend of mine, Sophia, talks a lot about aligning with the universe and following your gut toward your higher purpose.

And I love that idea.

But how are we supposed to do that while chained to a desk? Stuck in a system?

I think this is why I keep coming back to cooking.

Cooking is my through line.

It is something I can control.

Yesterday, I went to the farmers market with my mom.

I made an eggplant sauce to put over pasta and chicken cutlets.

I made stuffed mushrooms with whipped cream cheese and breadcrumbs.

I made balsamic cucumbers.

Just because I like cooking.

And maybe that’s the point.

So I’ll be here reminding myself I don’t need to figure out the next 75 Tuesdays.

I just need to figure out what I’m making for dinner.

Subscribe now

This Week’s Snackagories

In an attempt to embrace the season and stay grounded in the things I can actually do, here’s what I’m making this week.

🥣 Savory Dip / Spread

Apple Pecan Butter

I saw Sweet Potato Pecan Butter at the farmers market and immediately thought: it’s time to make my own apple butter.

I’m planning to use this on protein waffles, swirl it into yogurt, and put it alongside pork chops this week. Basically, anywhere I can sneak a little fall onto a plate.

Ingredients

• Apples

• Pecans

• Maple syrup

• Cinnamon

• Nutmeg

• Vanilla

• Pinch of salt

• Splash of water

Cook the apples down with a little water until soft, then blend with the pecans, maple, spices, vanilla and salt until smooth. Add a little more water if needed to get the consistency you want.

Niknack Tip: Make one thing that can show up in a few different places. It makes the cooking feel more fun when you’re not starting from scratch every time.

🍞 Grab + Go Pantry Snack

Pumpkin Energy Balls

It’s time to lean all the way into pumpkin.

These are one of those recipes where you basically throw everything into the food processor, let it do the work, and roll the mixture into little balls. Keep them in the fridge for a quick breakfast, pre-workout snack, or something sweet when you’re standing in the kitchen looking for “just a little something.”

Ingredients

• Rolled oats

• Peanut butter

• Pumpkin puree

• Maple syrup

• Pumpkin spice

• Nutmeg

• Cinnamon

• Chia seeds

• Flax seeds

• Splash of milk

Pulse everything together until a dough forms. If it feels too dry, add another splash of milk. Roll into balls and chill.

Niknack Tip: Don’t make a grab-and-go snack that you’re going to forget exists in the back of your fridge. Make the thing you actually want to grab.

🥕 Fresh Produce

Eggplant Pasta Sauce

I went to the farmers market with my mom yesterday and came home with eggplant, which immediately became pasta sauce.

Dice the eggplant, sauté it with onion, garlic and olive oil, then add a jar of marinara and let everything simmer together for about 15 minutes. Sometimes I add mushrooms, too. It’s one of those preps that feels like you actually cooked something without requiring you to make an entire production out of it.

Ingredients

• Eggplant

• Onion

• Garlic

• Olive oil

• Marinara sauce

• Mushrooms, optional

• Salt + pepper

Niknack Tip: Let the produce do the work. You don’t need a complicated recipe to make something really good.

🍫 Sweet Tooth Snack

Protein Puppy Chow

This is my protein-ish take on puppy chow: crunchy cereal coated in peanut butter and chocolate, tossed with a little powdered sugar and protein powder.

Ingredients

• Crispy rice cereal or Chex mix, or a combo of both

• Peanut butter

• Dark or semi-sweet chocolate chips

• Vanilla protein powder

• Powdered sugar

• Pinch of salt

Melt the chocolate and peanut butter together, then pour over the cereal and gently toss until coated. Add the protein powder and powdered sugar and toss again.

Seasonal Tip: Add a little cinnamon to the powdered sugar mixture. It makes the whole thing taste like fall without trying too hard.

🍗 Bulk Protein Source

Sheet Pan XL Chicken Nuggets

Take ground chicken and press it into one thin, even layer on a sheet pan. Bake it, let it cool slightly, and then use a pizza cutter to cut it into little rectangles.

Basically: one giant chicken nugget.

And I already have three meals planned around it: Caesar salad; Pizza; Quesadilla.

Ingredients

• Ground chicken

• Egg

• Breadcrumbs

• Parmesan

• Italian seasoning

• Smoked paprika

• Salt + pepper

• Olive oil

Mix everything together, press into a parchment-lined sheet pan and bake at 400°F until cooked through. Let it rest before slicing into nuggets.

Niknack Tip: This is what I mean when I say I prep components, not meals. The chicken stays the same. The meal doesn’t have to.

A little more cooking. A little less figuring it all out.

I don’t have a neat ending for this week’s edition.

I simply don’t know what I’m doing. And I can confidently say, that’s okay.

I do know I went to the farmers market with my mom yesterday.

I know I came home and cooked.

I know there’s eggplant sauce in my fridge and pumpkin energy balls on the way.

I know I’m going to make chicken nuggets on a sheet pan and eat them three different ways.

For right now, that’s enough.

Cooking is my through line. I don’t need to figure everything out.

I just need to keep following the things that make me feel like myself.

Thanks for reading this week’s SubSNACK <3

Until next time,

Niknack

Give me all of the cardamom, maple, sage, squash and pumpkin.

Bring on the apples, Brussels sprouts, broccoli, cauliflower and sweet potatoes.

It’s personally my favorite time of the year.

And it’s time to turn the oven back on.

I’m excited to make quick breads, casseroles and endless veggies.

I’m ready for oversized sweatshirts and tailgates. Candles and cat cuddles. Apple cider everything. Alll of the soup.

But with the change in season I also crave slowness.

I struggle with the fact that the world moves at a million miles a minutes and I am somehow expected to keep up.

If i’m being honest, all I want to do is sit and watch the leaves change color.

I’ve been thinking a lot about the difference between a job and a career lately, and more broadly, about the difference between building a life and constantly trying to improve one.

When I sit down to write this, I try to think of something I’ve learned or something I did well in the past week.

Sometimes I feel like a fraud.

But lately, meal planning, grocery shopping, and the actual act of cooking dinner are all feeling, dare I say… easy?

Not effortless or perfectly planned.

Just easier.

I feel like I’ve finally fallen into a rhythm with what the heck to make for dinner.

And that’s truly all I’m really after this fall.

Rhythm instead of rush.

So naturally. I have a list of things I want to cook.

This Week’s Snackagories

I don’t really know how else to describe this next month other than: I want everything to taste like fall.

I’ve been craving chana masala, so that will be a dinner this week. And it’s the perfect time of year for something warm and deeply spiced.

My first soup of the season was a creamy chicken pot pie soup made with chicken stock and coconut milk. It honestly came out pretty bland, but it was still a nice way to ease back into soup season.

I also want to make tomato soup this week. And then, presumably, every squash recipe known to mankind.

🥣 Savory Dip / Spread

Sweet Potato Black Bean Hummus

This is a fall spin on one of my fav dips. It’s creamy, savory, a little smoky, and exactly the right flavor for my fridge right now. I’m looking forward to eating it with some fresh heirloom tomatoes.

Ingredients

• Roasted or baked sweet potato

• Black beans, drained and rinsed

• Tahini

• Fresh lime juice

• Olive oil

• Cumin, smoked paprika, chili powder, salt

Blend in a food processor until smooth and creamy, adding water as needed to reach your desired consistency. Taste and adjust lime, spices and salt.

🍞 Grab + Go Pantry Snack

Cardamom Chai Protein Bars

Cardamom immediately takes me back to Copenhagen, and I’m leaning hard into that cozy, spiced flavor this month.

These are essentially my classic no-bake protein bars with a fall-ish twist and they come in clutch before a workout, alongside breakfast, or when the 3pm hunger hits.

Ingredients

• Rolled oats

• Vanilla protein powder

• Creamy almond butter

• Maple syrup

• Chia seeds

• Vanilla bean

• Cinnamon

• Cardamom

• Ground ginger, nutmeg, salt

Mix everything in a food processor or high speed blender until a sticky dough forms. Press firmly into a parchment-paper lined loaf pan or small square container, chill for at least 30mins, then slice into bars.

Niknack Tip: Don’t overcomplicate grab and go snacks. If you find yourself eating a protein bar from the gas station every single day, that’s fine, you’re eating. The best bar is the bar you actually enjoy eating.

🥕 Fresh Produce

Roasted Cauliflower with Tahini and Walnuts

If you need proof that veggies don’t have to be complicated, this is it.

Roast cauliflower florets until deeply browned and crispy, then finish with creamy tahini and toasted walnuts. I may experiment with almonds this week too.

Ingredients

• Head of Cauliflower, cut into florets

• Avocado oil

• Cumin, salt + pepper

• Cumin, smoked paprika

• Tahini

• Chopped walnuts

Niknack Tip: Roast more veggies than you think you need. They’re just as good cold or reheated, and having them ready makes throwing lunch or dinner together significantly easier.

🍫 Sweet Tooth Snack

No Bake Pistachio Date Truffles

These are bite sited chocolatey, nutty delights that fall somewhere between a truffle and an energy ball.

Ingredients

• Medjool dates

• Cacao powder

• Vanilla bean paste

• Pistachios, finely chopped

• Flaky sea salt

Pulse the dates, cacao, vanilla and 1/2 cup of pistachios in a food processor until a sticky mixture forms. Roll into bite sized balls and coat with the rest of your pistachios.

Seasonal Tip: Add a pinch of cinnamon or cardamom to make these even more fall-coded.

🍗 Bulk Protein Source

Herby Pork Tenderloin

Fall = pork chops and applesauce. Amiright?!

I love a sheet-pan pork tenderloin with apples and onions because it feels like the kind of dinner that should require much more effort than it actually does.

Fresh sage, rosemary and thyme make the kitchen smell like fall, while the apples get caramelized and sweet alongside the pork.

Ingredients

• Pork tenderloin

• Honey crisp apples, diced

• White onion, diced

• Sage, rosemary + thyme

• Honey

• Avocado Oil

• Salt + Pepper

Niknack Tip: Slice the pork after it rests and keep the components separate. Add it to grain bowls, salads, roasted veg plates, or turn it into a completely different dinner [aka pork and squash mac and cheese] later in the week.

I’m Feeling Re-inspired

I am feeling re-inspired to share.

My weekly dinner rotations. Snacky lunch plates. The random things I’m making. The recipes that work and the ones that don’t.

I want to make food content again because I actually want to talk about food content again.

But there is a part of me that really, really hates Instagram.

I don’t love the feeling of taking an experience I genuinely enjoyed and immediately repacking / putting a bow on it and turning it into something that performs well enough to justify sharing.

Life isn’t always picturesque, sometimes I want to take a picture because the light was pretty.

Sometimes I want to talk about the hard-ish, which is what I try to do here.

Sometimes I want to sit on the couch and eat dinner without thinking about whether it could be a reel.

I could go down a real rant here.

For now, I’m just trying to find the balance.

I’m sharing because I want to share, and participating in things I want to participate in.

Next week, I’ll trying to let the leaves change color without trying to make content about it ;)

Thanks for reading this weeks SubSnack <3

Until next time,

Niknack

But I have to be in the right mood, under the right conditions.

My ideal grocery store trip happens at an objectively weird hour when nobody else seems to have the same idea. I’m talking early mornings or late nights when I can wander unbothered. I can browse the produce section without someone’s cart parked sideways in front of the potatoes. I can pick something up simply because it looks good and figure out what to do with it later.

I like being inspired by the grocery store.

However, I do not like being in a busy grocery store without a plan.

There is a very specific version of me who walks into Wegmans at 5:30 PM on a Tuesday with no list and thinks, I just need a few things, I’ll grab what looks good.

She does not know what she is doing.

She will buy three different cheeses, a seasonal dip, something from the international aisle that seemed exciting at the time, and approximately zero things that can actually become dinner.

So while I love the freedom of wandering, I have learned that a grocery list is sometimes less about taking the fun out of grocery shopping and more about creating enough structure that I can actually enjoy it.

And this is where Snackagories comes in.

My grocery list isn’t a list of five specific recipes I want to make that week.

It’s more like a list of components.

Instead of deciding that Monday is chicken bowls, Tuesday is pasta, Wednesday is tacos, etc., I like to make sure I have a few things in the fridge that can become lots of different things depending on what I actually feel like eating.

Every list I make starts in my pantry: What do I already have? What am I actually out of?

From there, I think about what’s in season and how I can incorporate those ingredients into my week.

Then I fill in the gaps.

Maybe I need a protein. Maybe I need something crunchy. Maybe I’m out of a dip or spread. Maybe I know I’ll want something sweet after dinner.

The goal isn’t to shop for a perfect week.

It’s to come home with enough good stuff that future me has options.

Subscribe now

This Week’s Snackagories

🥣 Savory Dip / Spread

Smoky Chipotle White Bean Hummus

This is exactly the kind of thing I mean when I talk about prepping components instead of meals.

A can of beans becomes a smoky, creamy dip that can do about five different jobs throughout the week: dip for veggies and crackers, spread for toast or sandwiches, addition to a grain bowl, or even a quick pasta sauce when loosened with a little pasta water.

Ingredients

• 1 (15 oz) can cannellini beans, drained and rinsed

• Tahini

• Fresh lemon juice

• Chipotle peppers in adobo

• Adobo sauce

• Smoked paprika

• Cumin

• Olive oil

• Salt

Blend everything until smooth, adding water until you reach your desired consistency. Taste and adjust the lemon, chipotle, or salt.

🍞 Grab + Go Pantry Snack

Sheet Pan Protein Pancake Bars

Instead of standing over a skillet flipping individual pancakes, this is the lazy girl’s pancake method: mix once, bake once, slice into bars, and keep them ready for the week.

They’re especially good for those mornings when you’re heading out the door and need something more substantial than a handful of granola.

Ingredients

• Rolled oats

• Oat flour

• Vanilla protein powder

• Baking powder

• Cinnamon

• Pinch of salt

• 2 eggs

• Maple syrup

• Vanilla

• Berries or mini chocolate chips

Mix everything together and spread into a parchment-lined 8x8 or small sheet pan. Bake at 350°F for about 20–25 minutes, until set in the center. Cool completely before slicing into bars.

Niknack Tip: Freeze a few individually so future-you has a grab-and-go breakfast even when the fridge is looking sparse..

🥕 Fresh Produce

September Chopped Salad

I don’t need an elaborate recipe to eat more vegetables. I need vegetables that are washed, chopped, visible, and easy to throw onto whatever else I’m eating.

For this one, I’m leaning into what’s good right now: crisp apples, tomatoes, cucumbers, peppers, greens, and whatever else looks good at the market.

Ingredients

• Chopped kale

• Cucumber

• Tomatoes

• Bell pepper

• Apple

• Carrots

• Sunflower seeds

• A simple vinaigrette

Chop everything into bite-sized pieces, toss with your favorite dressing, and add a protein, grain, cheese, or crunchy topping to make it a meal.

Niknack Tip: Don’t overthink produce. Start with what looks good, what’s in season, and what you actually enjoy eating.

🍫 Sweet Tooth Snack

Chocolate Caramel Date Crunch

I am always looking for a little something sweet to keep around, and this is basically my answer to the “I want a candy bar, but I also want a snack” moment.

Sticky Medjool dates, creamy peanut butter, crunchy cereal or nuts, dark chocolate, and flaky sea salt come together into a little sweet-and-salty bite that lives somewhere between a Snickers and a homemade granola bar.

Ingredients

• Medjool dates, pitted

• Creamy peanut or almond butter

• Crispy rice cereal or chopped nuts

• Dark chocolate chips

• Coconut oil, optional

• Flaky sea salt

Flatten the dates into a parchment-lined dish, pressing them together into one layer. Spread with nut butter and sprinkle with the crispy rice cereal or chopped nuts. Melt the chocolate with the coconut oil, if using, and spread over the top. Finish with flaky sea salt and refrigerate until firm. Break or slice into pieces.

Seasonal Tip: Add a little cinnamon to the chocolate or swap the crispy rice for toasted pecans when you’re ready to fully embrace fall.

🍗 Bulk Protein Source

Ground Turkey Taco Meat

Ground turkey is one of my favorite “make it once, figure it out later” ingredients because taco seasoning can take you in about a million directions.

Ingredients

• Ground turkey

• Olive oil

• Taco seasoning blend

  • 1 tsp chili powder

  • 1 tsp smoked paprika

  • ½ tsp cumin

  • ½ tsp garlic powder

  • ½ tsp onion powder

  • ½ tsp salt

  • ¼ tsp black pepper

  • ¼ cup water

• Optional: squeeze of lime

Brown the turkey in a skillet with olive oil, breaking it up as it cooks. Add the seasonings and water, stir, and simmer for a few minutes until the liquid is absorbed and the turkey is well seasoned.

Then let the week decide what happens next.

Tacos. Burrito bowls. Quesadillas. Nachos. A salad. Eggs and turkey for breakfast. A snack plate when you have absolutely no idea what you want.

One More Thing: Read It & Eat

I’ve been working with Buffalo’s culinary bookstore, Read It & Eat, for over a year now.

It’s a community shop built around books, food, authors, conversation, and the people who show up for all of it.

They are opening a new flagship store location, and it comes with a new membership program.

I wanted to share it here because if you’re local to Buffalo, this is a really tangible way to support what’s being built.

Membership starts at just $3/month, with perks at every level — including discounts, early event access, member gatherings, special merchandise, cookbook giveaways, and access to Behind the Shelves, Kim’s new behind-the-scenes series about building the bookstore.

You can check out the membership options and become a Founding Member here.

At the end of the day, I think this is what I love about both grocery stores and bookstores:

There is always something to discover.

Sometimes you go in knowing exactly what you need.

Sometimes you wander.

And sometimes you leave with something you didn’t know you were looking for.

Thanks for reading this weeks SubSnack <3

Until next time,

Niknack

Everyone I know seems exhausted. Overworked, underpaid. Trying to keep a million little pieces of life moving at once.

And somehow, the internet’s answer is always to do more.

Optimize your morning routine. Your finances. Your workouts. Your meals. Your career.

Optimize your sleep! Your productivity!

And when you finally admit that you’re overwhelmed, the IG algorithm hands you a beautifully designed graphic reminding you that you don’t have to do it all….

Followed, naturally, by 17 things you should do instead 🙂

I am tired. Not necessarily of my life. I actually really like my life.

I’m tired of feeling like I am perpetually managing my life instead of living it.

So I’ve started asking myself a different question:

What if I stopped optimizing and started participating?

My goal is time freedom. The ability to go to the gym in the middle of the day if I want to. More flexibility.

And then, almost comically, the universe gave me something.

I’ve been a member of the same gym for ~2 years. I’ve made incredible friends within the community. The owner came to my first Snack Attack event. We’ve talked about food and community and wellness and what we’re building in Buffalo.

Last week, she asked me to help with something.

The gym is launching a six-week habit nutrition program focused on six foundational habits: protein, plants and fiber, hydration, sleep, fueling around training, and daily recovery support.

There are no calories to count. No foods to ban. No perfect score.

The whole philosophy is paying attention, learning why these things matter, and figuring out what actually works in your real life.

A dietitian will lead the nutrition education. And I’ll be helping turn those concepts into actual food and routines - with recipes, grocery lists, meal-prep strategies and ideas for busy weeks.

In other words: I get to help people figure out what the heck they’re actually going to eat.

Which is, conveniently, exactly what I’ve been doing here, with this Substack and Niknack all along.

Food as the entry point. Nutrition without perfectionism.

Subscribe now

This Week’s Snackagories

It’s that beautiful time of year where summer produce is still available, yet we’re slowly shifting to root vegetables and fall recipes. This week’s snackagories are designed to be simple and versatile, while make you feel like summer isn’t over, fall is just joining the party.

🥣 Savory Dip / Spread

Caramelized Onion Dip

This is an OG Niknack recipe that I love breaking out as soon as September hits and football is on the TV.

Ingredients

• Cannellini beans

• Yellow onion

• Olive OIl

• Lemon juice

• Dijon mustard

• Honey

• Salt + pepper

• Fresh thyme or rosemary

Cook the onion until deeply golden brown, then blend half/all of it with the beans, lemon, Dijon, honey and olive oil / seasonings. Fold in the remaining caramelized onions back in.

Niknack Tip: This is a component, not a dip you need to know how to use. Scoop it with veggies or crackers, spread it on toast, add it to a grain bowl, use as a sandwich spread… you really can’t go wrong.

🍞 Grab + Go Pantry Snack

Apple Pie Trail Mix

The first apple-pie feelings of fall without actually making an apple pie.

Ingredients

• Pumpkin seeds

• Pecans or walnuts

• Apples, chopped

• Cinnamon

• Dark chocolate chips

Combine pecans or walnuts (or both!) + chopped apples and cinnamon on a baking sheet. Roast at 300 degrees for 1 hour for a low and slow roast. Then combine with pumpkin seeds and dark chocolate chips.

Dump it into a container for yogurt topping or snacking all week long.

🥕 Fresh Produce

September Snack Plate

The easiest way to eat more produce? Make it snackable.

Prep a container of washed/cut produce and keep it front and center.

Ingredients

• Plums

• Blackberries

• Fig jam

• Cucumbers

• Sharp white cheddar

• Salami, smoked turkey or jerky

• Toasted almonds

Niknack Tip: Incorporate dips, cheese, nuts, whatever protein you already have. Produce doesn’t need to become a salad to count.

🍫 Sweet Tooth Snack

Maple Vanilla Energy Bites

Portable, pantry friendly, simple.

Ingredients

• Rolled oats (old-fashioned)

• Almond butter

• Pure maple syrup

• Almonds or walnuts, finely chopped

• Chia seeds

• Vanilla extract

• Cinnamon

• Sea salt

Seasonal Tip: Add any dried fruit of choice - apples, cherries, cranberries, raisins, etc.

🍗 Bulk Protein Source

Tomato Basil Chicken Breasts

This is one of those transitional recipes that works equally well with summer produce and the things coming next. Slice it over a salad, turn it into a wrap, put it over rice, serve it with roasted veggies, or, my favorite, eat it cold standing in front of the fridge.

Ingredients

• Chicken breasts

• Flour

• Olive oil

• Italian seasoning

• Garlic powder/onion powder salt + pepper

• Finish with fresh tomatoes, basil and balsamic or balsamic glaze

The goal isn’t to have the perfect week of food. It’s to make the next nourishing choice a little easier.

How I’m Participating

I’m still going to create.

I’m still going to do good work at my day job, while I’m there.

I’m still going to save money and make plans and take care of the things that matter.

But I’m trying to remember that none of these things are my entire life.

My job is a job.

Niknack is my passion project.

The future is the future.

And right now, there is a Sunday to live.

Food to prep.

Dinner to make.

There are workouts and walks and books and weddings and birthdays.

There is a life happening while I’m busy trying to make sure I’m doing life correctly.

So maybe the goal isn’t to finally become the person who has everything figured out.

Maybe it’s to become the person who actually participates in her own life.

Less optimization, more participation.

That’s the chapter I’m in. If you’re on a similar page, I’d love to learn more. Reply, comment or DM me any time!

Thanks for reading this weeks SubSnack <3

Until next time,

Niknack

By the time the weekend rolled around, I was mentally exhausted.

And my only job was to get out of my head, be present, and celebrate my husband.

Saturday morning, Jon went to watch his favorite soccer team, and I went to the farmers market to wander and pick up some last-minute birthday gifts.

No plan. No agenda.

Just a beautiful, 75° and sunny morning.

The market was abundant. I stood in line for a bag of coffee beans and, somewhere between the vegetables and the people and the sunshine, I felt the weight on my shoulders lift.

I could literally feel my jaw unclench.

And then came this overwhelming feeling of love and gratitude.

For my husband. For my friends and family. For the people around me, choosing to shop local.

Getting out of my head required getting back into my life.

There is no timeline. There is no plan.

All we have is right now. The day in front of us.

So this week, we’re keeping it simple.

No big existential metaphor. No life lesson disguised as a recipe.

Just good food, a very good farmers market haul, and a reminder that sometimes you don’t need to know exactly where you’re going.

Sometimes you just need to wander around and see what looks good.

Subscribe now

This Week’s Snackagories

This weeks haul included: shishito peppers, skinny green beans, purple cauliflower, yellow cauliflower, a zucchini and a handful of hot peppers.

Basically, September said eat your vegetables and I listened.

🥣 Savory Dip / Spread

Lemon Cumin Hummus

I’m taking a container of plain hummus and giving it a quick upgrade with fresh lemon, olive oil, and a ton of earthy cumin. Serve it with blistered shishito peppers and whatever else sounds good.

Or spread it on a sandwich / eat it off the spoon. No judgement here.

Ingredints

• 1 container plain hummus

• 1 lemon, zested and juice

• 1-2 tbsp olive oil

• 1 tsp ground cumin

• 1 tsp smoked paprika

• Salt + pepper to taste

Niknack Tip: Start with less cumin than you think you need. Letting the hummus sit for 15-20 minutes before eating gives the lemon and cumin time to come together.

🍞 Grab + Go Pantry Snack

[Copycat] Coconut Peanut Butter Perfect Bars

Whenever i’m on the go and need a quick snack, I grab a perfect bar. I had one this week and immediately thought “I need to make these myself again.”

Creamy peanut butter, coconut, oats, honey, and a little vanilla come together into soft, chewy bars that live in the fridge and are whenever the snack craving hits.

Snack bars like these are my favorite examples of the Snack Prep Method: make one thing once, and future-you gets snacks all week.

Ingredients

• Creamy peanut butter

• Unsweetened shredded coconut

• Oat flour [or finely blended oats]

• Vanilla protein powder [use code NIKNACK for 15% off]

• Honey or pure maple syrup

• Vanilla

• Salt

• Optional: mini chocolate chips or chopped peanuts / walnuts

🥕 Fresh Produce

Crispy Sesame Green Beans

These skinny little green beans looked too good to leave behind at the market. I want them blistered and crispy, tossed with seasame oil, soy sauce, rice vinegar and sesame seeds.

They’re technically a vegetable. But they also happen to be extremely snackable.

Summer veggies are everywhere, but I’m starting to crave the crispy. roasted, salty things that make cooler-weather cooking so exciting.

Ingredients

• Skinny green beans

• Sesame oil

• Soy sauce

• Rice vinegar

• Sesame seeds

• Garlic powder

• Optional: chili crisp

Niknack Tip: Don’t crowd the pan. If the beans are piled up on top of each other, they’ll steam instead of blister. Give them space and let them get a little charred.

Tip #2: cook them in bacon grease and thank me later.

🍫 Sweet Tooth Snack

Double Chocolate Tahini Cookies

Because it’s my husbands birthday weekend, and the man loves chocolate.

These are rich, fudgy, deeply chocolatey cookies with tahini mixed into the dough for a little nuttiness and a chewy texture.

Basically, this ia chocolate cookie for people who don’t believe one form of chocolate is enough.

Ingredients

• Tahini

• Butter

• Brown sugar

• Egg

• Vanilla

• All-purpose flour

• Cocoa powder

• Baking soda

• Salt

• Chocolate chips or chopped chocolate

Niknack Tip: Sprinkle the tops with flaky salt before baking. It makes the chocolate taste even more chocolatey :)

🍗 Bulk Protein Source

Roasted Cauliflower + Lemon Tahini Chicken Thighs

This is where those beautiful purple and yellow cauliflower heads come in.

I’m roasting both until they’re deeply browned and crispy, then pairing them with juicy chicken thighs and a bright lemon-tahini sauce.

And because we’re practicing the Snacks Prep Method, I’m making extra sauce. One batch gets used as the chicken marinade. Another gets saved for drizzling over grain bowls. Thin it with a little water and you’ve got a dressing or dipping sauce for veggies, too.

Ingredients

For the chicken + cauliflower:

• Boneless, skinless chicken thighs

• Purple cauliflower

• Yellow cauliflower

• Olive oil

• Salt + pepper

• Cumin

• Garlic powder

For the lemon tahini sauce:

• Tahini

• Fresh lemon juice

• Lemon zest

• Garlic

• Olive oil

• Honey

• Water

• Salt + pepper

• Cumin

For serving:

• Cooked grains

• Greens

• Fresh herbs

• Extra lemon

• Lemon tahini sauce

Niknack Tip: Make the tahini sauce first and divide it before adding the chicken. That way, you have a clean batch to use as your dressing and dip throughout the week.

Maybe We Don’t Need a Plan

I’ve spent a lot of time lately thinking about what comes next.

And I’m realizing that sometimes the more desperately I try to figure out the next 5 years, the less present I am for the actual five minutes in front of me.

Yesterday, I went to the farmers market with no plan.

I bought peppers because they looked good.

I bought cauliflower because it was pretty.

And then I went home to celebrate my husband.

Maybe that’s enough for now.

Maybe we’ll keep wandering.

Whatever we do, we’ll definitely figure it out as we go.

Thanks for reading this week’s SubSnack <3

Until next time,

Niknack

So naturally, while spending the weekend at a bachelorette, I was excited for the snacks.

Somewhere between preparing food, putting it on the table, and watching everyone gather around it, I found myself thinking about something that has nothing (and everything) to do with food.

Sometimes, you can make something with love, put it on the table, and make it as inviting as possible.

But you can’t make someone take a bite.

Lately, I’ve been thinking a lot about what it means to care about people when you can’t fix what they’re going through.

The health-coach part of my brain immediately wants to jump in. To find the right thing to say. To offer a solution. To somehow make the situation better.

But there is a really painful truth about caring for other people: you cannot want change for someone more than they want it for themselves.

You can offer support. You can express concern. You can remind someone that you love them and that you’re there.

But you cannot do the work for them.

And I think that’s true far beyond food.

We spend so much of our lives believing that if we just find the right words, try hard enough, love hard enough, or do enough, we can change an outcome for someone else.

But we can’t.

Sometimes the most loving thing you can do is stop trying to control the part that isn’t yours to control.

You can leave the door open.

You can keep showing up with kindness.

You can say, i’m here when you’re ready.

And then you have to let someone walk through that door themselves.

That’s a really hard lesson for someone like me, who lives to fix things.

So this week, I’m trying to practice something a little different. Caring without control.

And maybe that’s the food lesson, too.

Food can nourish us. It can comfort us. It can bring people together. We can spend an entire afternoon preparing something with love.

But eventually, the choice to take a bite belongs to the person sitting at the table.

All we can do is make the table a welcoming place.

So that’s what I’m going to do this week.

I’m going grocery shopping today. Whether anything actually gets cooked is a big TBD.

Subscribe now

This Week’s Snackagories

This weeks Snackagories are intentionally low-lift. After a weekend away, I don’t need a fridge full of complicated recipes. I need things I can grab, things that will make meals easier, and a couple of components I can throw together when my brain comes back online.

🥣 Savory Dip / Spread

Dill Pickle White Bean Hummus —> Egg Salad

A creamy white bean dip with cannellini beans, tahini, pickle juice, dill, garlic, lemon, and chopped dill pickles. Eat some as a dip, then use the rest as the creamy base for egg salad.

• 1 can cannellini beans, drained + rinsed

• ¼ cup tahini

• ¼ cup dill pickle juice

• ½ cup chopped dill pickles

• 1 small garlic clove

• 1 tbsp lemon juice

• 1–2 tbsp olive oil

• 2 tbsp fresh dill

• Salt + pepper

Blend until very smooth. Add a splash of water if needed.

Then for pickle hummus egg salad: mash 5–6 hard-boiled eggs and mix with ~½ cup of the white bean dip. Add extra chopped pickles, fresh dill, black pepper, and a little Dijon if you want more tang.

🍞 Grab + Go Pantry Snack

Blueberry Almond Energy Balls

These are my answer to the post-bachelorette “I need to get my life together” feeling.

They’re sweet enough to feel like a treat, but made with pantry staples and easy to grab on the way out the door. No baking, no complicated prep, no thoughts required.

• 1 cup old-fashioned oats

• ½ cup almond butter

• ⅓ cup blueberries

• ¼ cup chopped almonds

• 2 tablespoons honey or maple syrup

• 1 tablespoon chia seeds

• ½ teaspoon cinnamon

• Pinch of salt

• 1–2 tablespoons milk, as needed

Mix everything together in a bowl. If the mixture feels too dry, add milk one tablespoon at a time until it holds together.

Roll into 10–12 balls and refrigerate.

Niknack Tip: If you have a food processor, pulse the almonds and blueberries a few times first. It makes the mixture stick together a little better and gives you a softer, chewier energy ball.

🥕 Fresh Produce

Late Summer Peaches

We’re at the tail end of August, and a bowl of ripe peaches is about as low-effort as it gets. Eat them as-is, with cottage cheese/Greek yogurt, or alongside chocolate.

🍫 Sweet Tooth Snack

Chocolate Coconut Protein Clusters

I am not pretending I’m going to spend my Sunday making a complicated dessert.

Combine quick oats + shredded coconut + almond butter + melted chocolate + a little pure maple syrup, flaky salt, some protein powder if you’re feeling it, then spoon into clusters and chill.

That’s it.

🍗 Bulk Protein Source

A few weeks ago I made pistachio bread crumbs that are still sitting in my pantry. So my plan is to make a batch of chicken breasts with this crunchy pistachio-herb topping so I have a ready-to-go protein source for salads, bowls, wraps, or whatever dinner becomes when I’m too tired to make a decision.

A low-effort protein prep that can become basically anything.

Ingredients

• 1½–2 lbs boneless, skinless chicken breasts

• ¾ cup shelled pistachios

• ½ cup breadcrumbs or panko

• ¼ cup grated Parmesan

• 1 tablespoon olive oil

• 1 tablespoon Dijon mustard

• 1 tablespoon lemon juice

• 1 teaspoon garlic powder

• 1 teaspoon Italian seasoning

• Salt + pepper

Heat oven to 400°F.

If the chicken breasts are thick, pound them to an even thickness so they cook evenly.

For the breadcrumbs: Pulse pistachios in a food processor until finely chopped, then mix with panko, Parmesan cheese, garlic powder, Italian seasoning, salt, pepper, and olive oil.

Season the chicken and brush each breast with Dijon mustard and lemon juice. Press the pistachio mixture onto the top of each piece.

Bake for about 20–25 minutes, depending on thickness, until the chicken reaches 165°F in the thickest part.

Serve throughout the week with rice, roasted vegetables, chopped into salads, tucked into wraps, or eaten directly over the sink because sometimes that’s just where we’re at.

Let the Table Be the Table

I don’t need to fix everything.

I don’t need to have the perfect thing to say.

I don’t need to turn every problem into a project.

Sometimes I can just make the food.

Put it on the table.

And make sure someone know's they’re welcome there.

Only they can decide for themselves what happens next.

That feels like enough for this week.

Thanks for reading this week’s SubSnack <3

Until next time,

Niknack

The mornings are crisper. The evenings are shorter. There’s a little less urgency to stay outside until the sun goes down.

Usually, this is the time of year when I start grieving summer before it’s even gone.

I linger + romanticize.

I look backward and miss some imagined version of myself who was happier, more carefree, more present, more something.

But this year, instead of mourning the season that’s leaving, I’m trying to stay in the present moment and welcome what’s next.

The beautiful thing about life is that we get to experience so many versions of ourselves.

Every season ends.

Every version is temporary.

And they’re all still me.

The recent version of Niknack is eating in and cooking Sunday through Thursday. Friday and Saturday are usually for eating out.

I think that’s balance.

Although, admittedly, my house-buying-and-saving-money brain is starting to question whether five nights of cooking and two nights of eating out is the right financial balance.

But that’s a budget conversation for another SubSnack.

For now, I’m going to keep calling it balance. Because the goal isn’t to execute Snackagories perfectly.

The goal is to have a relationship with food that makes my life easier.

And this week, while making dinner, I was reminded of two very simple cooking lessons that took me embarrassingly long to learn.

#1 Dirty Dishes Are a Blessing

I used to stress about dirty dishes.

Specifically, I used to stress about making rice because somehow making rice in a stainless steel pot felt like an invitation to spend the next twenty minutes scrubbing it.

But now — I welcome the dirty pot.

Because what does a dirty pot mean?

I made rice. It means I had the ingredients, the time, the kitchen, and the ability to make myself something to eat.

It means I’m cooking.

There is something deeply backwards about resenting the evidence of the thing you’re lucky enough to have.

And I’ve started challenging myself on another little kitchen habit, too.

I usually clean as I cook.

But lately, I’ve been trying to let the kitchen be messy while we eat dinner.

I’ll cook, plate the food, sit down and eat.

Then i’ll come back to the kitchen, clean up, and prep my lunch for the next day.

Because who really cares if the kitchen’s clean? Especially during those 20 minutes it takes me to eat with my husband?

Dinner is happening. Life is happening. The dishes will still be there.

#2 Prep Before You Cook

The second lesson is much less philosophical and much more practical:

Take out everything you need before you start cooking.

That’s it.

Get out the ingredients. Chop the vegetables. Organize the spices.

Then start cooking.

It sounds ridiculously obvious.

But there is something about having everything in front of you that changes the entire experience.

Instead of: Chop something → realize you need something → open the fridge → wash something → go back to the stove → forget what you’re doing → panic

It’s: Prep → cook → eat.

And honestly, that’s what Snackagories is supposed to do.

Remove a little friction.

Make the thing you’re already going to do feel easier.

Subscribe now

This Week’s Snackagories

This week is a little different. I’m home Sunday through Wednesday, and Thursday I’m off to a bachelorette weekend.

The bride was recently diagnosed with thyroid disease, so I wanted to bring along a few snacks that feel nourishing, easy to pack, and still fun enough for a bachelorette weekend.

So some of this week’s snacks are coming with me. The rest of the week is intentionally simple.

🥣 Savory Dip / Spread

Salt & Vinegar Chip Dip

A healthy-ish dip + actual chips = the perfect balance in my book.

Think french onion dip meets salt-and-vinegar chips.

Ingredients

• Plain Greek yogurt

• Blended cottage cheese

• Apple cider vinegar or white vinegar

• Garlic powder

• Onion powder

• Dried dill

• Chives

• Salt + pepper

• Tiny splash of pickle juice, optional

Niknack Tip: Serve with kettle-style chips, pita chips, cucumbers, celery, or carrots.

🍞 Grab + Go Pantry Snack

Zucchini Banana Bread

I have spotty bananas so this was a quick-win decision that I’ll double batch — one for home, one for the bachelorette.

Ingredients

• Spotty bananas

• Shredded zucchini

• Eggs

• Flour

• Cinnamon

• Baking soda

• Salt

• Vanilla

• Honey or maple syrup

• Coconut oil or melted butter

• Optional: walnuts, chocolate chips, or coconut

Niknack Tip: Don’t overthink the moisture. Squeeze some of the water out of the zucchini, but you don’t need to wring it completely dry.

🥕 Fresh Produce

Eggplant for Pasta all Norma

Pulled this inspo from scrolling the NYT cooking app, a perfect late-August recipe.

Ingredients

• Eggplant

• Cherry or plum tomatoes

• Garlic

• Onion

• Olive oil

• Pasta

• Crushed tomatoes/passata

• Basil

• Parmesan or ricotta salata

Niknack Tip: Prep the eggplant and sauce separately so you can build the pasta fresh rather than eating one giant container of leftovers all week.

🍫 Sweet Tooth Snack

Brown Butter Pretzel Chocolate Chip Cookies

Brown butter + chocolate + salty pretzel = bachelorette snack table coded.

Ingredients

• Unsalted butter

• Brown sugar

• Granulated sugar

• Eggs

• Vanilla

• Flour

• Baking soda

• Salt

• Chocolate chips

• Crushed pretzels

Seasonal Tip: Make the dough ahead and freeze individual cookie dough balls. Bake only what you want/ need and keep the rest for future-you.

🍗 Bulk Protein Source

Slow Cooker Shredded Chicken

Put it in Sunday morning and suddenly dinner is basically handled.

Ingredients

• Chicken breasts or thighs

• Chicken broth

• Garlic

• Onion

• Paprika

• Italian seasoning

• Salt + pepper

• Lemon juice

• Optional: Parmesan rind / fresh herbs

Then you’ve got a protein that can become:

Sunday: Chicken + eggplant pasta / side salad
Monday: Chicken grain bowl
Tuesday: Chicken tacos or quesadillas
Wednesday: Chicken + whatever needs to be used up

The Mess Is the Point

Maybe I’m finally starting to understand why I linger so much.

I want to hold onto things.

Summer.

The version of myself I was last year.

The clean kitchen.

The perfectly planned meal.

The friend I used to be.

The life I think I should be living.

But everything is temporary.

The kitchen will get dirty.

Summer will end, dinner will be eaten.

And i’ll become another version of myself.

And maybe instead of trying to hard to preserve every version, I can just let myself live it while it’s here.

A dirty kitchen means I cooked.

An empty plate means I ate.

A changing season means I got to have a summer.

And a changing version of me means I’m still growing.

So this week, I’m going to try to worry a little less about keeping everything clean.

And spend a little more time eating.

Thanks for reading this weeks SubSnack <3

Until next time,

Niknack

More specifically, Hilary Duff singing Come Clean and This is What Dreams Are Made Of to a sold-out crowd cured something deep in my soul.

When I was 13, Lizzie McGuire was my best friend. My entire wardrobe was ‘Stuff by Duff.’

Twenty years later, as I stood in an Amphitheater watching Hilary Duff embrace every piece of herself, I realized just how much I’ve grown up.

My childhood best friend joined me for the weekend, and the rest of our time was spent showing her around Buffalo. Halle and I grew up down the street from each other. She's seen every version of me and all the reinventions in between. She'll inevitably be the person who edits the book I write someday, because who else could possibly understand all the drafts?

There was something about seeing my childhood icon and having my childhood best friend in the city I’ve made home that made me feel incredibly aware of time.

Of how much has changed and how much has stayed exactly the same.

And of how, somehow, we’re the adults now.

This weekend has kind of felt like a little last hoorah.

The late nights. The going out just because we can. The bopping around. The feeling that every weekend should be maximized because Monday is coming.

But sometimes you don’t notice that you’ve changed until you’re standing in the middle of something you used to love and realize you don’t want it in quite the same way anymore.

It doesn’t mean the old version of you was wrong.

It means she did her job.

And maybe that’s why seeing Hilary Duff felt so strangely meaningful.

At 13, I looked at her and saw the person I wanted to be.

At 31, I looked at her and saw a woman who had grown up without disappearing.

She became a mom. She continued working. She continued making things. She continued being herself.

And I think that’s something I’ve been thinking about a lot lately:

Growing up doesn't have to mean becoming someone else.

It's figuring out what actually matters to you and letting some of the things that used to matter so much fall away.

You don’t have to say yes to everything.

You don’t have to live every weekend like it might be your last.

You can just... grow.

Which brings me to food. I caught myself feeling a little guilty that I didn't cook for Halle.

We ate out almost every meal. There was no meal prep. No Sunday reset. No carefully planned menu waiting in the fridge.

And for approximately five minutes, my brain tried to tell me I was a fraud.

But I’m starting to understand that this is exactly where the philosophy has to hold up.

Snackagories was never supposed to be about cooking every meal or executing some perfect version of a healthy lifestyle.

It’s about making food feel easier.

And sometimes the easiest thing is cooking a big batch of meatballs on Sunday.

And sometimes it’s letting someone else make dinner while you sit across the table from your childhood best friend and order another round.

That’s not failing.

That’s having a life.

So this week, I’m coming home to my kitchen and making a few things that will make the week ahead feel easier.

Subscribe now

This Week’s Snackagories

After a weekend of eating out and living outside my normal routine, this week’s prep is less about getting “back on track” and more about giving future-me a little help.

🥣 Savory Dip / Spread

Rosemary White Bean Dip

A simple, creamy dip that comes together quickly and gives me something easy to reach for throughout the week.

Ingredients

• White beans

• Fresh rosemary

• Lemon

• Garlic

• Olive oil

• Salt + pepper

Niknack Tip: Serve with crackers, vegetables, toast, or use as a spread for sandwiches and wraps.

🍞 Grab + Go Pantry Snack

Coconut, Zucchini, Almond Muffins

A grab-and-go breakfast/snack for the mornings when I want something homemade without actually having to make breakfast.

Ingredients

• Coconut flour

• Almond flour

• Apple cider vinegar

• Banana mashed

• Shredded zucchini

• Ground cinnamon + nutmeg

• Baking soda

• Salt

• Large eggs

• Honey

• Vanilla extract

• Coconut oil

🥕 Fresh Produce

Gazpacho

Husband’s favorite August meal = gazpacho + grilled cheese.

It’s still hot, summer produce is everywhere, and after a weekend of restaurant meals, a cold bowl of gazpacho feels like the perfect way to ease back into my kitchen.

Ingredients

• Tomatoes

• Cucumber

• Bell pepper

• Red onion

• Garlic

• Olive oil

• Vinegar

• Salt + pepper

Niknack Tip: Make a big batch and let it hang out in the fridge. It only gets better.

🍫 Sweet Tooth Snack

No-Bake S’mores Brownie Bars

Because growing up doesn’t mean becoming boring.

A summer dessert that requires no oven, lives happily in the fridge, and gives me something sweet to grab when I want it.

Ingredients

• Unsalted butter

• Creamy natural peanut butter

• Large eggs

• Vanilla Extract

• Graham cracker crumbs

• Semi-sweet chocolate chips

• Miniature marshmallows or fluff

🍗 Bulk Protein Source

Spinach Meatballs

After a weekend where someone else did most of the cooking, I'm very ready to have a container of easy protein waiting in the fridge. These can become dinner with pasta, a bowl with vegetables and rice, a sandwich, or just a quick bite when I need something substantial.

Ingredients

• Ground meat

• Spinach

• Egg

• Breadcrumbs

• Parmesan

• Garlic

• Italian seasoning

• Salt + pepper

Niknack Tip: Make extra and freeze half. Future-you will be thrilled.

I guess this is Growing Up

I don’t think growing up is the moment when you suddenly feel like an adult.

It's looking around and realizing you've accumulated a life.

This weekend was a last hoorah in some ways.

But it was also a reminder to savor the life I’m actually living.

The old version of me isn’t disappearing.

She’s just coming with me.

And I think that’s enough growing up for one week.

Thanks for reading this weeks SubSnack <3

Until next time,

Niknack

Then he dropped an iced coffee.

Quite literally spilling milk all over the hallway.

Okay, universe. I get it.

All of this week’s lessons seem to tie back to accepting spilled milk as just spilled milk.

I’ve spent a lot of time trying to be a person who doesn’t make mistakes, doesn’t fall behind, and doesn’t make the wrong choice.

In other words, I’m a perfectionist.

My 30s are teaching me that the work isn’t preventing the spill.

There will always be spills and mistakes.

But my brain thinks in absolutes.

For example:

A missed payment = We’re never buying a house.

I don’t have dinner planned = Why can’t I get my shit together?

A weird interaction with a friend = She hates me.

An awkward comment at the gym = Everyone thinks I’m annoying.

A mistake at work = I’m not good enough. I’m going to get fired.

Three months without posting = I’ve failed at Niknack.

It’s exhausting being the jury, the defendant, the prosecutor, and the judge in every situation I encounter.

My work is learning not to turn the spill into a story about my entire life.

The next version of myself doesn’t need to be more perfect.

She needs to be more resilient.

Because someday my kid is going to spill the milk.

And I’m going to want to be able to say:

It’s okay. It was just milk.

But I can’t teach that if I’m still treating every spill in my own life like a fire drill.

So I’m focused on building my good enough framework.

Not every decision deserves maximum effort.

Including what to eat.

This week’s Snackagories are good enough, not optimized.

Because the point isn’t really the food.

It’s permission.

Subscribe now

This Week’s Snackagories

🥣 Savory Dip / Spread

Whipped Peach Burrata

Peaches + burrata whipped together with basil, olive oil, flaky salt, and a little balsamic glaze.

It’s barely a recipe, which is exactly the point.

Let the peaches be peaches. Let the burrata be burrata. Put them on a plate with some good bread and call it dinner.

Ingredients

• Fresh peaches

• Burrata

• Fresh basil

• Olive oil

• Flaky sea salt

• Balsamic glaze

Niknack Tip: Don’t overthink the ratios. Blend or whip the burrata until creamy, then fold in diced peaches. Finish with basil, flaky salt, olive oil, and balsamic glaze. Serve with crackers or toasted sourdough.

🍞 Grab + Go Pantry Snack

Blueberry Pancake Protein Bites

These are basically pancakes that skipped the griddle.

Ingredients

• Oats

• Vanilla protein powder

• Almond butter

• Pure maple syrup

• Blueberries

• Cinnamon

• Salt

• Splash of milk, as needed

• White chocolate chips, optional

Mix everything together, roll into little bites, refrigerate, and move on with your life.

No flipping. No syrup. No perfect pancakes required.

🥕 Fresh Produce

Chili Crisp Watermelon Summer Salad

Watermelon, cucumber, feta, lime, mint, and chili crisp.

This is what I mean when I say peak summer produce doesn’t need much help.

Ingredients

• Watermelon, cubed

• Persian or English cucumbers, sliced

• Feta cheese, crumbled

• Fresh lime juice

• Fresh mint, finely chopped

• Olive oil

• Chili crisp

• Salt + black pepper

Niknack Tip: Make this right before eating so the watermelon and cucumber stay crisp. Start with a little chili crisp and add more until it tastes like summer with a tiny kick.

🍫 Sweet Tooth Snack

Cashew Chocolate Chip Snack Mix

I hesitated to even call this a snack, but it’s honestly all I keep reaching for.

You’ve heard it here before, but I always have cashews and chocolate chips in the pantry. At some point, I decided to stop pretending I needed to turn them into something else.

Ingredients

• Cashews

• Chocolate chips

• Dried cherries

• Flaky sea salt

Seasonal Tip: Add whatever dried fruit you have on hand, or swap in whatever chocolate is currently making you happy.

🍗 Bulk Protein Source

Summer Ground Chicken Burgers

I love prepping a neutral-ish protein that can become whatever I feel like eating during the week.

These patties are simple enough to disappear into whatever meal sounds good that day.

Ingredients

• Ground chicken

• Garlic, minced

• Small onion, diced

• Parsley, finely chopped

• Olive oil

• Yellow mustard

• Worcestershire sauce

• Salt

Mix, form into patties, cook, and keep them in the fridge for the week.

Then let future-you decide what they want.

Some ideas:

Hot Honey Summer Burger: Chicken + hot honey + tomato + basil

BLT Chicken Burger: Chicken + bacon + tomato + lettuce

Jalapeño Cheddar Burger: Chicken + jalapeño + cheddar + whatever sauce sounds good

Greek-ish Burger: Chicken + cucumber + feta + tzatziki

This is the whole idea behind my Snack Prep Method: prep the component, not the meal.

Give yourself something to work with without deciding exactly what you’re going to be hungry for three days from now.

Let It Be Just Milk

I want to be the woman who trusts herself to recover.

Not the woman who never makes mistakes.

Not the woman who never spills anything.

Just the woman who knows:

I can handle this.

Then wipes it up.

And keeps going. Keeps cooking. Keeps eating.

Because maybe that’s what “good enough” really means.

Not that everything went perfectly.

Just that I don’t need everything to go perfectly to know that I’m okay.

Thanks for reading this week’s SubSnack <3

Until next time,

Niknack

We’re officially in the thick of summer, and I couldn’t be happier. My porch is a jungle, the farmers market tables are overflowing, and every meal somehow tastes better eaten outside.

There’s something about the turn of July to August that invites us to loosen our grip a little. Starting with making dinner.

Making dinner is harder in your head.

Always has been. Always will be.

I’ve spent years helping people meal prep, and yet I still catch myself standing in front of the refrigerator convincing myself dinner is going to be an Olympic event.

I also still hate the phrase meal prep.

It sounds rigid. Expensive. Time consuming. Like your Sunday has to disappear into rows of matching containers.

That’s never been what I teach.

I still believe in ingredient prep — or as we call them around here, Snackagories.

Instead of preparing seven complete meals, I prepare ingredients that can become dozens of different meals depending on what sounds good that day. It leaves room for real life.

Even with my ingredients prepped, I often still put pressure on myself.

Somewhere in my brain, the default definition of dinner is a balanced, homemade, beautiful meal, worthy of photographing.

Meanwhile, it’s just me and Jon.

And Jon is perfectly happy eating something simple.

This week we had leftover grilled chicken sitting in the refrigerator that needed to be used, so we made hot honey chicken paninis together. Ten minutes. Crispy bread. Melted cheese. Hot honey. Done.

It wasn’t elaborate.

It was fun.

And honestly? It was exactly what dinner needed to be.

Sometimes the hardest part isn’t cooking.

It’s lowering the expectations we invented.

The same thing happened outside the kitchen this week.

I spent far too much energy replaying conversations, venting about a work situation, and worrying over a friendship.

Neither problem actually required me.

The work issue was handled by the leadership team that should have handled it all along.

The friendship sorted itself out without my involvement. Reality has a funny way of catching up with people.

It reminded me that not every problem is asking for my participation.

Sometimes life simply needs time to do its job.

I’ve started believing more and more that everything unfolds the way it’s supposed to. Not always on my timeline. Not always in the way I’d prefer. But usually with far less effort from me than I imagine.

So maybe the lesson is this:

Stop spending today’s energy trying to solve tomorrow’s problems.

Whether it’s dinner or difficult people, we often carry things that aren’t ours to carry.

This August, I’m challenging myself to let go, and maybe you can too.

Subscribe now

This Week’s Snackagories

🥣 Savory Dip / Spread

Smoky Eggplant Dip

The first eggplants of the season finally showed up at the farmers market, and I couldn’t resist bringing home the cutest little bunch. Eggplant is one of those vegetables that transforms completely once roasted. It becomes silky, smoky, and perfect for spreading on crackers, sandwiches, or scooping up with fresh vegetables all week long.

Ingredients

• 1 lb small eggplants

• 3 tbsp minced garlic

• ¼ cup plain Greek yogurt

• Juice of ½ lemon

• Olive oil

• Fresh oregano, thyme & mint

• Salt, pepper & smoked paprika

Niknack Tip: Roast the eggplant until it’s almost collapsing. The more caramelized it becomes, the smokier and sweeter your dip will taste.

🍞 Grab + Go Pantry Snack

Chocolate Chip Date Cashew Bars

I’m traveling for work this week, so I wanted something I could toss into my bag without thinking twice. Dates, cashews, oats, and chocolate chips make the perfect grab-and-go snack that feels like a treat but keeps you full between meetings.

Ingredients

• Medjool dates

• Raw cashews

• Rolled oats

• Vanilla

• Pinch of salt

• Mini chocolate chips

🥕 Fresh Produce

Shaved Carrot Salad with Feta & Pistachios

The carrots at this weekend’s market were too crooked and colorful to leave behind. I’ve also been prioritizing foods that support gut and hormone health, so adding a simple carrot salad to lunch this week felt like an easy win.

Ingredients

• Carrots

• Crumbled feta

• Chopped pistachios

• Lemon juice

• Olive oil

• Fresh parsley

• Salt & pepper

Niknack Tip: Use a vegetable peeler instead of a grater. The ribbons stay crisp and soak up dressing beautifully.

🍫 Sweet Tooth Snack

No Bake Brownie Bites

I’m leaving these in the refrigerator while I’m away this week because every house deserves an emergency chocolate snack. These are a Niknack staple.

Ingredients

• Cocoa powder

• Peanut butter

• Vanilla Protein Powder

• Vanilla Extract

• Pinch of salt

• Chocolate chips

• Coconut oil

• Rainbow sprinkles (optional)

Seasonal Tip: Keep a batch in the freezer. Five minutes on the counter and they’re ready whenever a chocolate craving hits.

🍗 Bulk Protein Source

Slow Cooker Butter Chicken

Summer slow cooker meals exist...and somehow I forget about them every year.

Since I’ll be traveling, I wanted to leave Jon with something comforting that only requires reheating. Butter chicken is one of those meals that somehow tastes even better the next day.

Ingredients

• Chicken thighs or breasts

• Onion

• Garlic

• Ginger

• Tomato paste

• Crushed tomatoes

• Coconut milk or Greek yogurt

• Garam masala

• Curry powder

• Turmeric

• Paprika

• Salt

Meal Prep Tip: Make a double batch and freeze half. You’ll thank yourself on a busy September week.

Lower the Pressure

Dinner doesn’t have to impress anyone.

Neither does your life.

Not every meal has to be gourmet.

Not every conflict needs your commentary.

Not every loose end needs your hands on it.

Sometimes the best thing you can do is prepare what you can, trust the rest, and let life finish cooking.

Thanks for reading this weeks SubSnack <3

Until next time,

Niknack

Every day brings a new leaf or another inch of growth. Proof that things are quietly happening even when they don’t seem to be.

On Saturday morning, I finally admitted he’d outgrown his pot.

I repotted him into the oversized planter he deserved. It felt oddly satisfying. Like watching someone move into a home that finally fits.

From there, I walked to the Elmwood Bidwell Farmers Market early enough to beat the crowds.

I came home with peaches, a mild hot pepper the farmer insisted I try, and the biggest zucchini I’ve ever seen. Seriously. It barely fit in my market tote. I think it would’ve qualified as carry-on luggage.

Summer has a funny way of overflowing.

The plants grow faster than expected. The farmers market bags get heavier. Weekends somehow fill themselves before Friday even arrives.

The trick, I think, is not trying to keep up with all of it.

Just enjoy what’s in front of you.

Speaking of enjoying what’s in front of you...

Jon recently bought us the 36-piece Blackstone accessory kit because we’re fully committed to becoming “Blackstone people.” I laughed when I unpacked it, but I have to admit… I’ve already picked out my favorite tool.

They’re little stainless steel rings meant for perfectly round pancakes or eggs.

Yesterday, I looked at them and thought, zucchini fritters.

Earlier this week I tried making crispy gnocchi in my cast iron skillet and managed to fill our apartment with enough smoke to set off every single fire alarm on our floor. After opening all the windows and regrouping, dinner turned out just fine. But it definitely reminded me why I’ve been reaching for the Blackstone all summer.

Outside is cooler.

Cleanup is easier.

Nothing smells like smoke for the next two days.

Summer cooking doesn’t need to be complicated. Peak-season produce already brings most of the flavor. Our job is mostly to pair good things with other good things.

Which is exactly where this week’s Snackagories begin.

Subscribe now

This Week’s Snackagories

🥣 Savory Dip / Spread

Peach Pepper Jam

I’m leaning into peak peach season while they’re fresh and unbelievably sweet. The subtle kick from the pepper balances the fruit perfectly, and it’s one of those recipes that instantly upgrades whatever you pair it with.

Ingredients

• Fresh peaches

• Mild hot pepper

• Lemon juice

• Sugar or honey

• Pinch of salt

Niknack Tip: Spoon it over whipped cottage cheese or goat cheese with crackers for an easy summer appetizer.

🍞 Grab + Go Pantry Snack

Zucchini Blueberry Muffins

When life hands you a carry-on-sized zucchini...

...you make muffins.

You’d never know there’s a vegetable tucked inside, and blueberries make every bite taste like summer.

Ingredients

• Grated zucchini

• Fresh blueberries

• Whole wheat flour

• Oats

• Eggs

• Greek yogurt

• Vanilla

• Cinnamon

• Baking powder

🥕 Fresh Produce

Blackstone Zucchini Fritters

When one zucchini weighs eight pounds, you start looking for creative ways to use it.

These are crispy around the edges, tender in the middle, and make a great lunch with a dollop of Greek yogurt or tzatziki.

Ingredients

• Grated zucchini

• Egg

• Flour

• Parmesan

• Garlic

• Green onion

• Salt & pepper

Niknack Tip: Salt the shredded zucchini first and squeeze out as much moisture as possible. It’s the difference between crispy fritters and soggy ones.

🍫 Sweet Tooth Snack

Graham Cracker Peanut Butter Protein Cups

I’ve been craving something sweet after dinner without turning it into a whole event. These hit that nostalgic peanut butter cup feeling while sneaking in a little extra protein.

Ingredients

• Graham crackers

• Natural peanut butter

• Vanilla protein powder

• Dark chocolate

• Coconut oil

Seasonal Tip: Keep them in the freezer. They’re especially satisfying after a hot evening walk.

🍗 Bulk Protein Source

Grilled Tahini Lemon-Garlic Chicken Breasts

This has become one of my favorite summer meal prep proteins because it works with almost everything: grain bowls, salads, wraps, or straight from the fridge.

Ingredients

• Chicken breasts

• Tahini

• Lemon juice & zest

• Garlic

• Olive oil

• Dijon mustard

• Salt & pepper

Meal Prep Tip: Grill extra while the grill is already hot. Future-you will appreciate having protein ready for quick lunches all week.

Overflowing

My banana plant didn’t grow overnight.

It just quietly kept becoming too big for the space it was in until one morning the answer was obvious.

Summer has a way of making everything feel abundant.

The basil won't stop growing. The zucchini barely fits in the bag. The weekends disappear too quickly.

Everything keeps growing.

So I’m reminding myself not to rush through it or try to hold onto it too tightly. Just to notice it while it’s here.

Thanks for reading this weeks SubSnack <3

Until next time,

Niknack

July should be longer than every other month.

I’m the person who always lingers.

The last one at the dinner table.

The one who’s bad at goodbyes.

The one trying to hold onto every perfect summer evening.

Every year around this time, I start mourning August before July is even over.

But through my weekly writing, I’ve realized something.

Trying to preserve summer isn’t the same thing as experiencing it.

Every summer, people ask how to preserve tomatoes.

Freeze them.

Can them.

Dry them.

Turn them into sauce.

But there are some parts of summer you can’t preserve.

You have to eat the tomato while it’s still warm from the sun.

This week I had the opportunity to work an event hosted by Chef Darian Bryan, the most recent Next Level Chef winner.

Watching an incredible chef celebrate ingredients that are only available for a few fleeting weeks reminded me that the best food is almost always temporary.

When you finish a plate, the food is gone. The moment disappears.

That’s what makes it beautiful.

Subscribe now

This Week’s Snackagories

Built for peak-season ingredients and minimum kitchen time.

Not because cooking isn’t fun. Because July deserves to be spent outside.

🥣 Savory Dip / Spread

Za’atar White Bean Hummus

Peak tomatoes don’t need complicated recipes.

Blend creamy white beans with lemon, garlic, tahini, olive oil, and plenty of za’atar. Spoon into a bowl and pile chopped heirloom tomatoes, cucumber, herbs, and flaky salt on top. Scoop with pita or crunchy vegetables.

Ingredients

• 1 can cannellini beans

• 2 tbsp tahini

• 1 lemon

• 1 garlic clove

• Olive oil

• Za’atar

• Salt & pepper

• Heirloom tomatoes

• Fresh parsley or basil

Niknack Tip: Don’t stir the tomatoes in. Pile them on top so every scoop tastes different.

🍞 Grab + Go Pantry Snack

No Bake Blueberry Coconut Energy Bites

Blueberries are sweet enough right now that they don’t need much help.

Fresh berries folded into a coconut-oat mixture feel like breakfast you can eat on the porch.

Ingredients

• Quick oats

• Almond butter

• Honey

• Vanilla

• Unsweetened coconut

• Ground flaxseed

• Fresh blueberries

• Lemon zest

• Pinch salt

🥒 Fresh Produce

Big Summer Squash Bowl with Tomato Vinaigrette

Instead of hiding vegetables under heavy dressing, let tomatoes become the dressing.

Grated tomato, olive oil, garlic, vinegar, basil. Pour over grilled zucchini, summer squash, corn, white beans and herbs.

Ingredients

• Zucchini

• Yellow squash

• Sweet corn

• White beans

• Basil

• Tomato

• Olive oil

• Red wine vinegar

• Garlic

Niknack Tip: Grate ripe tomatoes on a box grater.

The skin stays behind and the pulp becomes instant dressing.

🍫 Sweet Tooth Snack

Blackberry Currant Ice Cream

My husband would eat black currant in absolutely anything.

Thankfully it also happens to pair beautifully with blackberry.

Made in my KitchenAid ice cream attachment, this has become one of those recipes that tastes like late July.

Ingredients

• Heavy cream

• Whole milk

• Sugar

• Vanilla

• Black currant jam

• Fresh blackberries

Seasonal Tip: Freeze extra berries now. Future-you will appreciate August.

🍗 Bulk Protein Source

Hibachi Style Chicken and Shrimp on the Blackstone

Summer dinners don’t need much.

Protein. Vegetables. Rice.

A screaming hot Blackstone.

Ingredients

• Chicken thighs

• Shrimp

• Zucchini

• Onion

• Mushrooms

• Soy sauce

• Garlic

• Ginger

• Sesame oil

• Butter

Meal Prep Tip: Cook extra protein now. Use leftovers in fried rice, salads, wraps and grain bowls all week.

Summer Isn’t Something to Save

Every year I reach the middle of July and immediately start grieving that it’s moving too fast.

I want to hold onto it.

Stretch it.

Slow it down.

But seasons were never meant to be held onto.

They were meant to be lived.

Maybe preserving summer has less to do with freezing berries or canning tomatoes...

and more to do with paying complete attention while they’re here.

Because maybe the closest we ever come to preserving a season...

is remembering what it felt like to be fully present while we were living it.

Thanks for reading this weeks SubSnack <3

Until next time,

Niknack

But this week I realized something else.

Not everything needs to be homemade.

You don’t have to bake your own protein bars to eat a nourishing snack on the go.

You don’t have to whisk together every dressing or sauce for a meal to count.

You don’t have to make fresh pasta to invite people over for dinner.

Convenience isn’t cheating.

Sometimes it’s what creates enough room for what actually matters.

As I was thinking about that this week, I realized I’ve been expecting the exact opposite from myself.

I expect myself to move seamlessly from one thing to the next.

Work to airport.

Airport to family.

Family to old memories.

Old memories to new ones.

Without ever stopping to arrive.

This weekend, my grandpa took Jon and I to Block Island.

If you’ve been reading for a while, you’ve probably heard me mention it before. It’s where I spent so many summer weekends growing up, running around the docks and learning to love the kind of summer that revolves around boats, seafood, and saltwater.

Jon and I have been together for seven years.

This was his first time there.

I’d been waiting a long time to show him this place.

During the ride over, I realized I wasn’t just traveling from Long Island to Block Island.

I was traveling from the woman I am now back to the girl who spent summers there.

At the very same time, my phone kept buzzing with family drama happening somewhere else.

It felt like I was trying to hold joy and grief in the same hand.

By the time we got home, I was emotionally exhausted.

Then, somewhere between unpacking the boat and thinking about dinner, another realization hit me.

When I make pasta, I don’t throw everything into one pot.

I boil.

I sauté.

I let things rest.

I finish with basil.

Every stage prepares the next.

Somehow I’ve never extended that same grace to myself.

Maybe that’s what I’ve been craving all along.

Not less to do.

Not a different life.

Just enough space to arrive before moving on to the next thing. Enough space to savor the moment. Just like the flavor.

Subscribe now

This Week’s Snackagories

This week’s recipes all have one thing in common:

They’re simple enough to make room for the rest of your life.

Because the goal isn’t spending every spare minute in the kitchen.

The goal is eating well so you can get back to the people, places, and moments that deserve your attention.

🥣 Savory Dip / Spread

Banana Pepper Dip with Crostini & Prosciutto

Tangy, creamy, and the kind of appetizer that looks impressive despite coming together in minutes.

Ingredients

• Greek yogurt

• Sour cream

• Banana peppers

• Parmesan

• Garlic

• Lemon juice

• Fresh herbs

Serve with crostini’s and prosciutto.

Niknack Tip: Make the dip a day ahead. The flavors get even better overnight.

🍞 Grab + Go Pantry Snack

Honey Nut Cherrios Protein Bars

Proof that a few pantry staples can become breakfast or an afternoon snack without turning your kitchen upside down.

Ingredients

• Honey Nut Cheerios

• Vanilla protein powder (I always use Nuzest; code NIKNACK for 15% off)

• Almond butter

• Honey

• Ground flaxseed

• Vanilla

• Pinch of salt

🥒 Fresh Produce

Pan-Fried Eggplant with Quick Tomato Sauce

Peak summer tomatoes don’t need much.

Just a little onion, basil, Parmesan, and enough time to let everything come together.

Ingredients

• 2 eggplants

• 1 onion

• 8 cherry tomatoes

• 1 cup tomato purée

• Fresh basil

• Parmesan

• Salt

• Black pepper

• Chili flakes or chili crisp

Niknack Tip: Make a double batch of the tomato sauce. Spoon it over grilled chicken, pasta, eggs, or toasted sourdough throughout the week.

🍫 Sweet Tooth Snack

Fresh Raspberry Chocolate Sorbet

A reminder that summer desserts don’t have to be complicated.

Sometimes ripe fruit does most of the work. All you need for this one is a Kitchen Aid Ice Cream Attachment or Ninja CREAMi.

Ingredients

• Fresh raspberries

• Honey

• Lemon juice

• Dark chocolate for shaving over the top

Seasonal Tip: Freeze raspberries at peak ripeness throughout the summer so you can make this long after berry season ends.

🍗 Bulk Protein Source

Sesame Chicken, Crispy Tofu & Broccoli

One sheet pan (or blackstone!). Two proteins. Endless combinations.

Ingredients

• Chicken thighs

• Extra-firm tofu

• Broccoli

• Sesame oil

• Soy sauce

• Garlic

• Ginger

• Rice vinegar

• Honey

• Sesame seeds

Meal Prep Tip: Cook both proteins together so you can build bowls, salads, wraps, or rice dishes exactly how you like them all week.

Make Space to Arrive

Standing next to my grandfather on the boat ride home, laughing about stories I’d forgotten, I realized something.

Maybe arriving somewhere isn’t about geography.

Maybe it’s about giving yourself enough space to notice where you already are.

This week, I didn’t need to make everything from scratch.

I didn’t need to solve every family dynamic.

I didn’t need to hold onto every version of myself.

I just needed to arrive.

Maybe that’s what I’ll keep practicing this summer.

One transition at a time.

Thanks for reading this weeks SubSnack <3

Until next time,

Niknack

Bring on the peaches, blueberries, sweet corn and tomatoes, along with any excuse to eat dinner outside.

But if I’m being honest, my favorite part of summer has very little to do with the food.

It’s the space.

Those extra hours of daylight.

The space to linger after dinner.

To leave the windows open.

To garden for no reason other than it’s sunny.

To go on a walk without checking how many steps I’ve taken.

To sit on the porch with a cookbook and nowhere else to be.

Lately, I’ve realized that’s what I’ve been craving more than anything.

Not more money.

Not more success.

Not another vacation.

Space.

My brain moves slowly.

It feels deeply.

I linger in moments long after they’ve happen.

I’ve always been terrible at goodbyes because I replay them over and over in my head. I write letters that are far too long because I never quite feel like I’ve said enough. I’m always the last one at the table to finish eating because I’d rather savor every bite than rush through a meal.

For a long time, I thought these were quirks I needed to fix.

Now I believe they’re simply clues about how I’m wired.

Maybe I’m not someone who’s meant to sprint through life.

Maybe I’m someone who’s meant to notice it.

The tricky part is that my reality doesn’t always match the pace my heart wants.

Most weekdays look something like this:

Morning workout —> Rush to work —> Meetings —> Emails —> Rush home —> Make dinner —> Niknack —> Husband —> Texts —> Bed.

Everything. All at once.

I’ve realized the only hour of my day where I feel completely present is during my workout.

Definitely not because I love burpees.

But because for one hour, no one can reach me.

There’s only one thing to do.

Move.

Breathe.

Rest.

Repeat.

It’s one of the only times my attention isn’t scattered across a dozen different places.

Which is also why I crave and develop slower recipes.

Not because I don’t love cooking.

I do.

I love spending hours in the kitchen on a rainy Sunday.

But this time of year reminds me that food should make room for life — not compete with it.

The best meals this time of year aren’t complicated.

They’re simple enough that you can make them quickly and get back outside.

Because the point isn’t spending all afternoon in the kitchen.

The point is having people to share the food with once you’re finished.

Subscribe now

This Week’s Snackagories

This week is built around easy summer snacks that leave room for everything else.

Less time cooking. More time lingering.

🥣 Savory Dip / Spread

Creamy Tzatziki

Nothing tastes more like July than cool cucumbers, dill, and yogurt.

Ingredients

• Greek yogurt

• Grated cucumber

• Lemon juice

• Garlic

• Fresh dill

• Olive oil

• Salt & pepper

Niknack Tip: Make tzatziki on Sunday and it’ll become your dip, sandwich spread, burger sauce, and grain bowl dressing all week.

🍞 Grab + Go Pantry Snack

No-Bake Raspberry Almond Protein Bars

Because turning on the oven in July feels like a personal attack.

Ingredients

• Rolled oats

• Almond butter

• Vanilla protein powder

• Fresh raspberries, juice squeezed and dried

• Chia seeds

• Honey

• Vanilla

• Pinch of salt

Store them in the freezer for grab-and-go snacks all week long.

🥒 Fresh Produce

Cucumber Artichoke Pasta Salad

Crunchy, briny, bright, and somehow even better the next day.

Ingredients

• Pasta

• Persian cucumbers

• Artichoke hearts

• Cherry tomatoes

• Fresh basil

• Parmesan

• Lemon

• Olive oil

• Pepperoncini

• Salt & pepper

Niknack Tip: Dress pasta salad while the pasta is still slightly warm so it absorbs all that lemony goodness.

🍫 Sweet Tooth Snack

No-Bake Chocolate Fudge Bars

Five minutes of effort. Dessert all week.

Ingredients

• Dates

• Cocoa powder

• Cashews

• Oats

• Vanilla

• Sea salt

• Dark chocolate

Seasonal Tip: Keep them in the freezer. They taste even better straight from the freezer after a day at the beach.

🍗 Bulk Protein Source

Blackstone Grilled Chicken & Steak

Summer protein should be just as easy as summer produce.

Ingredients

• Chicken breasts

• Flank steak

• Olive oil

• Garlic

• Lemon

• Dijon mustard

• Italian seasoning

• Salt & pepper

Meal Prep Tip: Grill extra. Cold sliced chicken turns into wraps, salads, pasta, and grain bowls in minutes.

Leave a Little Room

I spend a lot of time thinking about how to meal prep more efficiently.

This summer I’m spending time thinking about how to leave more room.

Room to linger over dinner.

Room to send the long text.

Room to watch the sunset instead of another episode.

I’ve spent years building a life that matches my values.

Now I’m learning to build a calendar that does, too.

Thanks for reading this week’s SubSnack <3

I hope you find a little room to linger this week.

Until next time,

Niknack

Coffee in hand.

Cats in the window.

The basil needs watering.

This week felt full.

Not necessarily busy.

Just...full.

Some of my favorite moments were tiny.

Trimming snap peas with the windows open.

Vanilla ice cream with homemade rhubarb compote.

Fries and caviar with a friend on a random Wednesday.

Reading a cookbook on the porch after dinner.

The moments that stressed me out weren’t actually bigger.

They were just the moments where my attention wasn’t where I was.

I spent dinner planning the rest of the week instead of tasting dinner.

I expected my husband to read my mind instead of appreciating the one sitting across the table.

I let work conversations follow me home long after my laptop was closed.

It made me wonder if attention works the same way ingredients do.

When I meal prep, I don’t scatter my ingredients across twenty different recipes.

I choose one beautiful ingredient and let it show up again and again.

Maybe that’s how I want to move through summer, too.

One beautiful thing at a time.

The people in front of me.

The food on my plate.

The breeze coming through the windows.

The season that’s already here.

Subscribe now

This Week’s Snackagories

This week’s snacks are built around ingredients that reward paying attention.

Summer produce is doing most of the work, while a jar of chili crisp ties everything together. The goal isn’t to make five completely different recipes…. It’s to build a week of meals from a handful of ingredients that play well together.

🥣 Savory Dip / Spread

Jalapeno Ranch Cashew Chicken Dip

One creamy dip. Endless uses.

Serve it with vegetables, spread it onto sandwiches, tuck it into wraps, or spoon it onto baked potatoes.

Ingredients:

• Cooked shredded chicken

• Raw cashews

• Greek yogurt

• Pickled jalapeños

• Fresh dill

• Chives

• Garlic

• Lemon juice

• Ranch seasoning packet

• Salt & pepper

Combine all ingredients except for shredded chicken in a high-speed blender or food processor to create a sauce. Fold in shredded chicken. Enjoy!

Niknack Tip: Whenever you’re making a dip, make enough to become tomorrow’s lunch.

🍞 Grab + Go Pantry Snack

Strawberry Lemon Protein Loaf

Summer strawberries don’t need much. Let them taste like strawberries.

Ingredients:

• Greek yogurt

• Eggs

• Vanilla protein powder

• Oat flour

• Almond flour

• Fresh strawberries

• Lemon juice + zest

• Vanilla

• Baking powder

Slice it, freeze it, and future-you has breakfast ready all week.

🥕 Fresh Produce

Cucumber, Corn & Basil Salad

Fresh corn, crunchy cucumbers, fragrant basil, and a spoonful of chili crisp that somehow makes the whole bowl taste even more like summer.

Ingredients

• Sweet corn

• Persian cucumbers

• Basil

• Chili crisp

• Lime

• Olive oil

• Flaky salt

Niknack Tip: Dress right before serving so cucumbers stay crisp and basil stays vibrant. For meal prep; keep the corn, cucumbers and basil in a separate container from the sauce.

🍫 Sweet Tooth Snack

No-Bake Pistachio Bars

No oven. No fuss. More time outside.

Ingredients:

• Medjool dates

• Pistachios

• Cashews

• Oats

• Vanilla protein powder

• Chia seeds

• Coconut

• Vanilla

• Pinch of salt

Perfect straight from the freezer on hot afternoons.

🍗 Bulk Protein Source

Farro & Lentil Meal Prep

The quiet backbone of lunches all week.

Dress it once and pair it with whatever vegetables, herbs, or proteins end up coming home from the farmers market.

Ingredients:

• Cooked farro

• Lentils

• Feta

• Parsley

• Lemon

• Olive oil

• Pumpkin seeds

• Pepperoncini

• Salt & pepper

Meal Prep Tip: Prep grains and legumes plain, then season them differently throughout the week so lunches never feel repetitive.

One Beautiful Thing

When I’m cooking, I don’t try to make 15 recipes.

I pick one ingredient and let it show up in multiple places.

One ingredient.

Multiple meals.

Less decision fatigue.

More enjoyment.

Last week it was snap peas.

This week it was chili crisp.

Maybe life works like that, too.

Instead of scattering my attention across work drama, future plans, expectations, my phone...

what if I anchored it in one thing?

The meal.

The breeze.

The birds.

Summer.

Thanks for reading this weeks SubSnack <3

I hope you find one ingredient, and one moment, worth paying a little more attention to this week.

Until next time,

Niknack

Today is the Summer Solstice, and in a few hours I’ll be wandering through the Kenmore Farmers Market with my mom, filling a tote bag with whatever catches my eye.

The best thing about farmers markets is that they tell you what to cook.

Yet a lot of people approach the farmers market backwards.

They arrive with a recipe, a shopping list, and a mission to track down every ingredient.

I think that’s the worst way to shop.

Last Sunday at Snack Attack, I tried to drill home a different idea: don’t build your shopping list around recipes. Build it around ingredients.

Take garlic scapes, for example.

If I find a bunch at the market today, I’m not immediately thinking, What garlic scape recipe should I make?

I’m thinking:

How many ways can I use this one ingredient?

Maybe they become garlic scape butter for toast and grilled vegetables.

Maybe they’re blended into a dip.

Maybe they get tossed into pasta.

Maybe they’re folded into turkey meatballs.

One ingredient. Four different ways to eat.

That’s the beauty of seasonal cooking.

The market does the hard work for you.

The farmers market is my meal plan.

Instead of standing in your kitchen asking, What should I make this week? you can ask, What’s growing right now?

The answer is usually more interesting.

I think that’s why I love summer so much.

Summer asks us to pay attention.

To what’s growing.

To what’s in season.

To the people sitting across from us.

To the life we’re already living.

I’m excited to continue leaning into everything this season brings. I’m slowing down, prioritizing my plants, and embracing “no” as a complete sentence. Just because the days are longer doesn’t mean I need to optimize every minute of them.

Today is also Father’s Day, and I couldn’t write without acknowledging it.

Father’s Day can feel complicated for a lot of people, myself included, so I’ll simply say this: to the dads showing up, loving well, and teaching us how to care for other people, thank you.

Subscribe now

This Week’s Snackagories

Built around the abundance of the season and everything I’m hoping to find at the farmers market right now.

🥣 Savory Dip / Spread

Garlic Scape Butter + Lemon Poppy Seed Dressing

The first bunch of garlic scapes always feels like the unofficial start of summer. Their mild garlic flavor adds so much punch without overpowering everything else.

Garlic Scape Butter

• 1 stick salted butter, softened

• 3 garlic scapes, finely chopped

• Zest of 1 lemon

• Pinch flaky salt

Perfect on toast, grilled vegetables, corn on the cob, or melted over roasted potatoes.

Throwing a bonus recipe in here today; because my Husband is addicted to Lemon Poppy Seed Dressing and today’s plan includes prepping a fresh batch.

Lemon Poppy Seed Dressing

• ¼ cup olive oil

• 2 tbsp lemon juice

• 1 tbsp maple syrup

• 1 tbsp poppy seeds

• 1 tsp Dijon mustard

• Salt + pepper

Shake and drizzle over greens, berries, or grain salad bowls.

Niknack Tip:

Whenever you buy fresh herbs, garlic scapes, or green onions, think beyond one recipe. Compound butters, dressings, dips, and sauces stretch seasonal ingredients all week long.

🍞 Grab + Go Pantry Snack

Blueberry Almond Lemon Loaf

Peak blueberry season is right around the corner, and this loaf feels like summer mornings in snack form. It also gives me something to look forward to as I start my work day.

Ingredients

• 2 cups almond flour

• ½ cup oat flour

• 2 eggs, whisked

• ⅓ cup maple syrup

• Zest of 2 lemons

• Juice of 1 lemon

• 1 tsp vanilla

• 1 cup blueberries

• Sliced almonds

Slice and freeze individual portions for easy breakfasts, afternoon snacks, or farmers market fuel.

🥕 Fresh Produce

Sugar Snap Peas

If you see snap peas at the market, grab them.

They’re sweet, crunchy, require almost no prep, and somehow make every meal feel fresher.

How I’m Using Them

• Raw with dip

• Chopped into salads

• Tossed into pasta

• Quick sauté with garlic scape butter

• Added to grain bowls

Niknack Tip:

Wash, trim, and store snap peas as soon as you get home. If they’re ready to eat, you’ll actually eat them.

🍫 Sweet Tooth Snack

Chocolate Cherry Brownies

Fresh cherries are one of summer’s greatest gifts, and they deserve more than being eaten standing over the sink (although that’s encouraged too).

These brownies combine rich chocolate flavor with juicy cherries for the perfect seasonal dessert.

Ingredients

• 1 cup plain Greek yogurt

• 2 eggs

• ⅓ cup maple syrup

• ½ cup cocoa powder

• ½ cup oat flour

• 1 tsp vanilla extract

• 1 tsp almond extract

• 1 cup chopped fresh cherries

• Pinch salt

Seasonal Fun Fact: Sweet cherries are one of the first major fruit harvests of summer in Western New York, making right now the perfect time to lean in.

🍗 Bulk Protein Source

Turkey Meatballs with Cherry Tomato Lemon Basil Sauce

A reminder that great summer meals don’t need much.

When tomatoes, basil, and lemons are doing the heavy lifting, dinner practically makes itself.

Turkey Meatballs

• 1 lb ground turkey

• 1 egg

• ½ cup breadcrumbs

• ¼ cup grated parmesan

• Garlic scapes or garlic

• Salt + pepper

Cherry Tomato Lemon Basil Sauce

• 2 cups cherry tomatoes

• 2 tbsp olive oil

• Garlic, minced or powder

• Juice and zest of 1 lemon

• Handful fresh basil

• Reserved pasta water

• Salt + pepper

Roast the meatballs while the tomatoes blister in a skillet. Toss together with fresh pasta, or serve alongside grilled vegetables.

Meal Prep Tip:

Make a double batch of meatballs and freeze half. Future-you will be thrilled.

Summer Feels like Possibility

Not because everything changes overnight, but because the days get long enough to notice what’s already growing.

Today I’ll wander the farmers market, fill a tote bag with whatever catches my eye, and almost certainly come home with more greens than I need.

For a long time, I thought I was building toward a future version of my life.

Lately, I’m realizing I might already be living it.

Summer starts today. I’m excited to lean in.

Thanks for reading this week’s SubSnack <3

Until next time,

Niknack

Nine years ago, I ran my first Corporate Challenge as a first-year analyst in New York City.

If you’d told me then what my current job title is and where I would live today, or that I’d be spending a Sunday teaching people how to stock their fridge with seasonal snacks, I would have laughed in your face.

And yet, here we are.

This past week, I ran my third Corporate Challenge with my coworkers in Buffalo.

As I was running, I kept thinking about that first-year analyst and all the things I would tell her.

First: you are not defined by your career.

No one is tracking your overtime besides you.

Second: mistakes are how you learn.

Early in your career, one mistake can feel like the end of the world. It isn’t. You’re human. Humans make mistakes. The best ones learn from them.

Third: stop living so far in the future.

Have goals, but don’t spend so much time planning your life that you forget to enjoy it.

One day you’ll look back on your early career as the good old days. Don’t waste them worrying about a future that probably won’t unfold the way you imagined anyway.

Fourth: you are your own worst critic.

I lost so much sleep chasing perfectionism and holding myself to impossible standards. It took me years to realize that life becomes a lot more enjoyable when you stop treating every decision like it’s make-or-break.

Fifth: soft skills matter.

A smile, positive attitude, genuine curiosity, and the ability to work well with others will take you further than you think.

And lastly: you become who you surround yourself with.

I was so hesitant to move to Buffalo. Plenty of my New York colleagues couldn’t understand why I’d leave.

But as I said in my wedding vows, one of the first things my Husband ever told me about Buffalo was that it’s a “city of good neighbors.”

Almost three years later, and nearly one year into working for a Buffalo-based marketing agency, I can wholeheartedly say he was right.

This city is filled with genuinely good people.

People who show up.

People who care.

People who root for each other.

Nine years ago, I had a vision for what my 30s would look like.

None of it happened the way I planned.

And somehow it turned out better.

Funny how life makes the most sense when you look back.

Subscribe now

This Week’s Snackagories

Snack Attack #2 is today, and I’ve been spending the week prepping recipes, organizing ingredient lists, and reminding myself that teaching people how to use fresh produce is my favorite part.

This week’s menu is built around one idea: Prep a few versatile components and let them become multiple meals throughout the week.

🥣 Savory Dip / Spread

Strawberry Balsamic Dip

If summer had an official flavor, I think it might be strawberries and basil.

This dip is creamy, tangy, sweet, and endlessly versatile. It starts as a snack board centerpiece but quickly becomes a dressing, sandwich spread, or grain bowl sauce.

Ingredients

• Greek yogurt
• Cottage cheese
• Strawberries
• Balsamic vinegar
• Lemon zest
• Fresh basil
• Salt & pepper

Seasonal Tip:

Local strawberries are one of the first true tastes of summer. The best ones are often the smallest, most fragrant berries in the basket.

Niknack Tip:

Thin leftovers with olive oil and a splash of lemon juice to create a pasta salad dressing.

🍞 Grab + Go Pantry Snack

Cherry Pistachio No-Bake Cookies

Because it’s too hot to turn on the oven.

These cookies are chewy, nutty, lightly sweet, and packed with pantry staples that actually keep you full.

Ingredients

• Rolled oats
• Pistachios
• Pumpkin seeds
• Dried cherries
• Almond butter
• Maple syrup
• Vanilla
• Cinnamon
• Cardamom

Niknack Tip:

Store them in the refrigerator for an easy grab-and-go breakfast, afternoon snack, or post-walk treat.

🥕 Fresh Produce

Crispy Pea & Herb Salad

This recipe is summer produce at its peak.

Crunchy lettuce, fresh herbs, radishes, tomatoes, eggs, bacon, and a creamy lemon dressing all working together to create something far more exciting than a side salad.

Ingredients

• Lettuce
• Fresh herbs & green onions
• Radishes
• Cherry tomatoes
• Hard-boiled eggs
• Crispy bacon
• Crispy pea “croutons”
• Creamy lemon dressing

Seasonal Tip:

Fresh herbs are one of the easiest ways to make vegetables feel special. Think of them less like garnish and more like a vegetable themselves.

Niknack Tip:

Turn leftovers into a pita sandwich, grain bowl topper, or quick lunch with grilled chicken.

🍫 Sweet Tooth Snack

Strawberry Olive Oil Sundaes

A reminder that not every food needs a health justification.

Some foods exist simply because they’re delicious.

And strawberries, vanilla ice cream, olive oil, flaky salt, and rhubarb caramel happen to be one of my favorite combinations of the season.

Ingredients

• Vanilla ice cream
• Fresh strawberries
• Rhubarb caramel
• Olive oil
• Flaky sea salt

Sometimes dessert is the snack.

🍗 Bulk Protein Source

White Bean Chicken Salad

One of my favorite examples of practical snack prep.

A single batch can become lunches, sandwiches, lettuce wraps, snack plates, or an easy dinner throughout the week.

Ingredients

• Shredded Chicken
• Cannellini beans
• Green onions
• Celery
• Fresh herbs
• Lemon
• Olive oil
• Dijon mustard

Meal Prep Tip:

The beans stretch the chicken while adding fiber, texture, and staying power.

The Good Old Days

One thing I’ve realized recently is that we’re often living through the very moments we’ll someday look back on fondly.

The good old days rarely announce themselves.

They’re a Thursday evening walk.

A Corporate Challenge with coworkers.

A summer workshop.

A dinner on the porch.

A city that slowly becomes home.

For years I spent a lot of time looking ahead.

Lately I’ve been trying to pay more attention to what’s right in front of me.

Because one day, I know i’ll look back on this season of life and miss it too.

Thanks for reading this week’s SubSnack ❤️

Until next time,

Niknack

Which is objectively hilarious considering Buffalo sits on Lake Erie.

Last week, a friend invited me to go speed sailing. I jumped at the opportunity and somewhere between the wind and the water, I was transported back to childhood.

I grew up on the water. It’s where I feel most at peace. Most at home.

My grandpa had power boats my entire life, and as the oldest granddaughter, I got to go everywhere with him. We spent summers traveling around New England: Watch Hill, Block Island, Nantucket. Fourth of July was usually spent on Block Island or anchored out somewhere watching fireworks dance across the water.

The best day of my life was when I was finally old enough to drive the dinghy around myself. I always joked that one day I wanted a cigarette boat so I could go as fast as possible.

So when my friend invited me to go speed sailing, I had no idea what I was in for. But my sea legs were certainly up for the challenge.

Somewhere between learning how to haul the halyard and winch the line, nostalgia took over.

Not the sad kind. The grateful kind.

The kind that sneaks up on you when you realize just how much your childhood shaped who you became.

I didn’t know how good I had it growing up on boats with my grandparents.

Those memories influenced so much of who I am today.

My grandpa introduced me to nearly all of my favorite foods. He got me hooked on seafood at a very young age.

My grandparents’ house sits on a canal, and some of my favorite Sunday dinners happened after my grandpa spent the day fishing while my grandma cooked whatever he brought home.

Freshly caught flounder was a favorite.

Breaded with mayonnaise, lemon, and breadcrumbs.

Simple. Delicious. Perfect.

The older I get, the more I realize food has a funny way of connecting us to different versions of ourselves.

Subscribe now

This Week’s Snackagories

This week’s Snackagories are inspired by the version of me that grew up on boats, spent summers with sand between her toes, ate seafood whenever possible, and believed every meal tasted better near the water.

In other words: the summer version of myself.

🥣 Savory Dip / Spread

Mango White Bean Salsa

If summer had an official dip, this might be my nomination.

It’s bright, fresh, slightly sweet, a little spicy, and incredibly versatile. It falls somewhere between a salsa, a dip, and a spread… which means it’s exactly my kind of recipe.

Ingredients

• 1 ripe mango, diced small

• 1 can cannellini beans, drained and rinsed

• ⅓ cup red onion, finely diced

• 1 jalapeño, seeded and minced

• ½ cup fresh cilantro, chopped

• Juice of 2 limes

• 2 tbsp olive oil

• 1 garlic clove, minced

• Kosher salt

• Black pepper

• Red pepper flakes (optional)

Partially smashing the beans is the move that makes this work as both a salsa and a spread. Serve it with chips, pile it onto grilled fish, spread it onto sandwiches, or spoon it over grain bowls.

Seasonal Snack Attack Hack: Mangoes may not be local, but they’re at their sweetest and most abundant during summer months. Pairing sweet fruit with lime, herbs, and a little heat is one of the easiest ways to make simple meals feel exciting.

🍞 Grab + Go Pantry Snack

Strawberry Protein Balls

Strawberry season is far too short, so I’m finding every excuse possible to work them into snack prep.

These taste like a strawberry shortcake energy bite and are perfect for keeping in the fridge when hunger inevitably strikes.

Ingredients

• ½ cup fresh strawberries, finely diced

• ½ cup freeze-dried strawberries

• 1 cup rolled oats

• 1 cup almond butter or peanut butter

• ¾ cup honey or maple syrup

• ⅓ cup vanilla protein powder

• 2 tbsp chia seeds

• ⅓ cup unsweetened shredded coconut (optional)

• 1 tsp vanilla extract

• 1 tsp kosher salt

Store these in the freezer. They thaw in just a few minutes and make the perfect grab-and-go snack before workouts, road trips, or busy afternoons.

Seasonal Snack Attack Hack: Fresh strawberries add flavor and moisture, while freeze-dried strawberries concentrate that classic berry flavor without making the mixture soggy.

🥕 Fresh Produce Snack

Grilled Zucchini

The first zucchini of summer always feels like a seasonal milestone. And this summer we’re living for the Blackstone grill.

Grilling transforms zucchini from something mild into something smoky, caramelized, and completely irresistible.

Ingredients

• 4 medium zucchini

• 3 tbsp olive oil

• 1 tsp kosher salt

• ½ tsp black pepper

• ½ tsp garlic powder

• ½ tsp smoked paprika

• Zest and juice of 1 lemon

• Fresh thyme or oregano (optional)

Seasonal Snack Attack Hack: Zucchini plants are famously productive. If you’ve ever had a garden, you’ve probably experienced the annual tradition of trying to find creative ways to use all of it.

Leftover zucchini works beautifully in grain bowls, sandwiches, pasta salads, wraps, omelets, and snack plates throughout the week.

🍫 Sweet Tooth Snack

Chocolate Cashew Clusters

A reminder that not every snack needs to be complicated.

Sometimes all you need is chocolate, crunchy nuts, and a little flaky salt.

Ingredients

• 1½ cups cashews

• 1 cup dark chocolate chips or chopped dark chocolate

• 1 tsp coconut oil

• 1 tsp flaky sea salt

• 1 tbsp honey or maple syrup (optional)

Eat them cold from the refrigerator with an afternoon coffee.

That’s it.

That’s the tip.

🍗 Bulk Protein Source

Grilled Tuna Steaks

Every bite reminds me of summer dinners near the water.

Tuna cooks quickly, feels special without being complicated, and makes meal prep feel a little more exciting than another container of chicken.

Ingredients

• 4 tuna steaks (about 1 inch thick)

• 2 tbsp olive oil

• 1 tsp kosher salt

• Black pepper

• Garlic powder

• Smoked paprika

• Lemon zest

• Red pepper flakes (optional)

Meal Prep Tip: Cook tuna just until medium-rare, then slice and use throughout the week. Serve it with:

• Mango White Bean Salsa

• Grilled zucchini

• Rice bowls

• Salads

• Lettuce wraps

A little protein prep goes a long way when summer schedules start filling up.

Summer Is Upon Us

This week reminded me that some of the things we love most about adulthood are often the things we loved as kids.

Being outside.

Being near the water.

Eating dinner on a porch.

Fresh fruit.

Long evenings.

Good company.

Simple food.

The things that feel magical now aren’t all that different from the things that felt magical then.

Maybe that’s why summer feels so nostalgic.

Not because we want to go backwards.

But because it reminds us who we’ve been all along.

Thanks for reading this week’s SubSnack <3

Until next time,

Niknack

Nothing particularly exciting had happened.

Just strawberries.

The kind that actually taste like strawberries.

And dinner on the porch.

The kind of evening I long for.

As May comes to a close, I’ve found myself reaching for the word quaint to describe how I’m feeling.

But that’s not quite right.

Quaint describes a place.

What I’m feeling is something closer to contentment.

Excitement gets all the attention.

Engagements.
Trips.
Promotions.
New jobs.
Moves.

It’s loud.

It’s easy to identify.

It’s easy to post about.

Contentment is quieter.

It’s walking to the local market.

Seeing summer produce return.

Singing your favorite song with the windows down.

Traveling and then being happy to come home.

Turning the page on a new month with anticipation rather than urgency.

For most of my life, happiness felt like something I would achieve.

Lately it feels more like something I’ve learned to notice.

May wasn’t remarkable because something huge happened.

It was remarkable because so many ordinary things felt worth noticing.

Subscribe now

This Week’s Snackagories

We’ve arrived at the best time of the year. Farmer’s markets are flourishing and simple ingredients are here to make ordinary days feel like magic.

One of my favorite reminders this time of year is that a single prepared component can become several meals. A little effort on Sunday creates a lot of ease on Wednesday, and that’s the goal of these snacks.

🥣 Savory Dip / Spread

Roasted Beet Feta Sauce

Beets have finally arrived at Five Loaves Farm, which means I’m immediately turning them into a creamy roasted beet feta sauce. I never thought I liked beets, but as I’ve leaned into cooking seasonally I found I like them roasted.

Roasting brings out their natural sweetness, while feta adds saltiness and tang. The result is a vibrant sauce that's equally enjoyed at home on a snack board or tossed with warm pasta.

Ingredients

• 3 medium beets, roasted and peeled

• 4 oz feta cheese

• 1 garlic clove

• Juice of 1 lemon

• 2 tbsp olive oil

• Salt and pepper to taste

The sauce can become a:

• dip for vegetables and crackers

• spread for sandwiches and wraps

• dressing for grain bowls and salads

• pasta sauce tossed with warm noodles

🍞 Grab + Go Pantry Snack

No Bake Apricot Chia Protein Bars

These bars feel like sunshine in snack form.

Dried apricots add natural sweetness and chewiness, while chia seeds, oats, and nut butter create a satisfying snack that actually keeps you full.

I love recipes like this because they remove decision fatigue. When a nourishing option is already waiting in the fridge, it’s much easier to choose.

Ingredients

• 1 cup dried apricots

• 1 cup rolled oats

• ½ cup almond butter

• 2 tbsp chia seeds

• 2 tbsp flax seeds

• 1 tbsp pure maple syrup

• Pinch of sea salt

Pulse everything together in a food processor, press into a lined pan, and refrigerate until firm.

Perfect for:

• breakfast; in the car or on the go

• afternoon snacks

• late night snacks

Fun fact: Chia seeds absorb many times their weight in liquid, which helps create structure while adding fiber and staying power.

🥕 Fresh Produce Snack

Little Gem Crunch Cups

We've officially entered lettuce season. The first tender heads of lettuce are one of the most underrated signs of summer. They're sweeter, more delicate, and infinitely more exciting than the sad plastic clamshells of winter.

These little lettuce cups celebrate everything fresh and crisp about the season.

Ingredients

• 1 head Little Gem or butter lettuce

• 4 radishes, thinly sliced

• 1 snap pea handful, sliced

• 2 green onions, sliced

• Fresh dill and parsley

• Lemon juice

• Olive oil

• Flaky sea salt

Toss the filling ingredients together and spoon into lettuce leaves.

The beauty of this snack is its simplicity. When produce is fresh and in season, it doesn’t need much help.

Seasonal tip: Radishes are often overlooked for their greens. If your bunch comes with tops attached, blend them into pesto or stir them into soups.

🍫 Sweet Tooth Snack

Chocolate Covered Strawberry Pretzels

These are the kind of treat that reminds me healthy eating doesn't need to exist at either extreme. Sometimes nourishment looks like vegetables and protein. Sometimes it looks like chocolate-covered strawberries shared on the porch after dinner.

Ingredients

• Fresh strawberries

• Pretzel twists

• Plain Greek Yogurt

• Peanut Butter

• Flaky sea salt

• Dark chocolate chips

The combination of sweet strawberries, salty pretzels, and rich chocolate is one of those simple pleasures that somehow feels special every time.

🍗 Bulk Protein Source

Ginger Glazed Grilled Chicken Thighs

If summer had an official protein source, grilled chicken thighs would be my nomination. Chicken thighs stay juicy, reheat beautifully, and work with nearly every meal you can imagine.

The ginger glaze adds brightness and a little sweetness while keeping the ingredient list simple.

Ingredients

• 2 lbs boneless skinless chicken thighs

• 2 tbsp fresh grated ginger

• 2 garlic cloves, minced

• 2 tbsp soy sauce

• 1 tbsp honey

• 1 tbsp olive oil

• Juice of 1 lime

Marinate for at least 30 minutes before grilling.

Serve with:

• Little Gem Crunch Cups

• Roasted vegetables

• Grain bowls

• Pasta salad

• Wrapped in lettuce with extra herbs

Meal prep tip: Slice leftovers for salads, tuck into wraps, pile onto grain bowls, or pair with crackers and vegetables for an easy snack plate. Having a ready-to-go protein source is one of the simplest ways to make weekday meals feel effortless.

I’ve found myself smiling at the ordinary.

While heading to the gym at 6am.

While planning June’s Snack Attack at Five Loaves Farm.

While noticing the return of strawberries, lettuce, herbs, and all the other signs that summer is upon us.

In the realization that there isn’t somewhere else I’d rather be.

June is arriving with longer days, coffee walks, porch parties, and all the anticipation that comes with the start of summer.

And for once, I’m not in a rush to get anywhere.

I’m just happy to be here.

Thanks for reading this week’s SubSnack <3

Until next time,

Niknack

P.S. If you’re local, June’s Snack Attack is coming up fast and I’d love to see you there. We’ll be talking seasonal snacks, simple systems, and ways to make summer cooking feel more approachable and fun. Sign up here.