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Trading Cardio for Cosmos

One Girl's Adventures in Moderation!
(1)

02/01/2026

✨Sunday Supper Vibes✨
After ten days, four hotel rooms, a weekend with my in-laws, 800+ miles driving back and forth across the state of Florida, and a flight back to the polar vortex, roast chicken and garlicky broccoli rabe was absolutely on the menu!
This meal is a delicious, comforting, and perfect welcome home.
And best of all: leftovers! 😋

What’s your favorite comfort meal when you return from a trip?

01/31/2026

First day back in New York and apparently you guys were serious when you said that it was freezing!! 🥶
Deconstructed wonton soup felt like the only reasonable response: gingery broth, tiny chicken meatballs, tender noodles I made from wonton wrappers, and baby bok choy, snow, peas, and scallions for a little freshness. Recipe linked in my stories!
This was hot, cozy, deeply satisfying, and exactly what you want when the city greets you with a polar vortex. 🧊

What do you think? Would you make something like this? Or… What kind of soup are you making this weekend? 👀

01/25/2026

Alexa, what’s the opposite of cozy, snowstorm vibes?
Because I think I just found her and she’s holding a poke bowl. 💁‍♀️🐟🥢

And yes, she is meeeeeeeee! 😎

01/22/2026

Charleston food reco you need to save: 167 Raw! 🦪
Oysters topped with tuna chorizo + Calabrian butter + Manchego = mind blown 🤯
We’ve been fans for years, have sent friends and family who now swear by it, and it never misses. Creative, super fresh, and always buzzing.
If you’re planning a Charleston trip… trust me and put this on your list!

01/18/2026

Après Ski (minus the ski) Party! 🎿
I love a themed dinner party - so last night I embraced the winter snow and we hosted an Après Ski Party where our guests were encouraged to come cozy… and hungry! 😉
We went heavy on the snacks for this, with an “Alpine Snacks” board we sourced from Schaller & Weber, chips & caviar from agata.valentina, and I baked a Brie with fig jam, rosemary, and chopped pecans with fresh apples. It wad all delicious but that BRIE! 😍
For dinner we made beef bourguignon and roasted carrots with Mike's Hot Honey, and I made Gruyère popovers and WOW! 🤩 They were puffed and cheesy and everyone loved them. Not bad for my first time making popovers! 😉
Dessert was strudel and all kinds of desserts from Budapest Cafe - rounding out our Alpine theme!
You can swipe through to see our food spread, but also the fun little decor and menu I created for our guests!
Now tell me, what would you have at your Après Ski party? Or would you just want to come to our next one? 😉

01/17/2026

Thankful for friends who answered the call tonight! 🫶🥰🥂

Bookmark this post for your next Wine Signal needs! 😆

01/16/2026

Happy Birthday to my “little” brother, David! 🎉

01/12/2026

It just felt like a Roast Chicken Sunday, amiright? 🧐
We roasted a Bell & Evans chicken with our favorite Cracked Black Pepper rub from Victoria Gourmet, then I made a mess of veggies - roasted Brussels with chicken bacon, rainbow carrots roasted with orange zest & Mike's Hot Honey, and the greatest squash recipe ever : Skinnytaste Parmesan Crusted Delicata Squash!
It was definitely a labor of love to make *three* veggies but I couldn’t decide which ones to make so I made ‘em all! 😉 Best of all, everything was delicious and now - I have leftovers for lunch this week! 🙌
What is your favorite comfort meal on a Sunday?

01/10/2026

One-Pot Roman Chicken Cacciatore FTW! 🙌
I needed a comfort meal tonight, so I made this wonderfully comforting and delicious one-pot meal from the NYT Cooking using simple ingredients — with a little twist of chopped fennel. 🌿🍗🥔
This dish brings together crispy chicken thighs, tender potatoes, capers, white wine, vinegar, and fragrant herbs all in one pot (minimal cleanup 🙌). I added chopped fennel early so it could soften and melt into the sauce, giving everything a subtle sweetness that plays so nicely with the rosemary and briny capers.
This was comfy, unfussy, deeply satisfying — the kind of meal that feels like a deep exhale at the end of the day. 🧘‍♀️
Recipe is linked here if you want to make it, too:

https://cooking.nytimes.com/recipes/1026287-one-pot-roman-chicken-cacciatore-with-potatoes?smid=ck-recipe-iOS-share

What do you think? Have you ever seen a white chicken cacciatore? Would you try this?

01/07/2026

Taco Tuesday said “ditch the tortilla.” 🤣
Tonight I made a shrimp fajita bowl with shrimp, peppers & onions, brown Minute Rice, an individual Sabra guac, and A Dozen Cousins black beans. Oh, and a dollop of daisysourcream - that jingle influenced me! 🎵
I *knew* this was going to be delicious so I also made a second to take for lunch tomorrow? 💃
Did you celebrate Taco Tuesday today? What did you have?

01/06/2026

Am I really channeling Tomato Girl Summer… in January? 🍅❄️🤣
Tonight I made baked cod with a saucy situation of semi-dry cherry tomatoes I brought back from Italy, garlic, shallot & capers in white wine, plus a farro salad with roasted broccoli and fresh, marinated cherry tomatoes.
Healthy, hearty, cozy, and honestly? Tomatoes are very much still a vibe! 😍

My farro pro-tip: I always toast my farro in olive oil before cooking it in vegetable or chicken stock, and add in some sautéed garlic and shallot - the roasting, the stock, and the veggies add so additional flavor! 👩‍🍳 💋

Are you a fan of farro? I love that it’s nutty when toasted, and I like the larger kernels wayyyyyy better than quinoa. What do you think?

01/05/2026

Happy first “Never Miss a Monday” of 2026, lovies! 👋
I love this mindset - it’s like saying “rise and shine and let’s gooooooo!” to the things we want to achieve this year. And I am here for it!! 🙌
So tell me: what’s your plan for your Monday?

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