One day, I hope to truly feed the whole world—but until that day comes, I’m grateful for the small part of the world I get to nourish here at home.

There’s nothing quite like finding my center in the kitchen of one of the families I cook for. Being in their space—their home—gives me the opportunity to absorb their energy and use it as a guide when creating meals for their week.

My families lead busy lives and love each other deeply. It brings them peace to have someone step in, prepare nourishing food, and neatly pack it away for them to enjoy together each evening. I feel incredibly fortunate to be the one who gets to share the gift of food with these families—and because of that, I know they can feel the love in every bite.

This Week’s Menu

1. Loaded Veggie Enchiladas
   Whole wheat tortillas filled with brown rice, black beans, zucchini, squash, purple cabbage, mushrooms, onions, carrots, bell peppers, garlic, cilantro, and a blend of savory spices.

2. Kimchi Fried Rice
   Brown rice sautéed with raw kimchi, ginger, garlic, green onions, cilantro, brown rice vinegar, toasted almonds, sesame seeds, shiitake mushrooms, zucchini, squash, red cabbage, carrots, and bell peppers. Topped with a fried egg upon request.

3. Veggie Burgers
   Hearty patties made with milled bran flakes, oat flour, shredded carrots and beets, almonds, sunflower seeds, garlic, onions, cilantro, Latin herbs, and freshly cracked black pepper.

4. Cubed Cantaloupe
   Fresh, juicy cantaloupe cut into bite-sized cubes.

5. Steamed Broccoli
   Tender broccoli seasoned with cracked pepper, garlic herb blend, lemon peel, sea salt, and topped with toasted walnuts.

6. Crunchy Beet Bites
   Wholesome snacks made with oats, nut butter, pistachios, apricots, honey, raw shredded beets, cinnamon, orange juice and zest, and shredded coconut.