Carrie Saum

Here's my favorite lazy food dish. I like it because I feel like I'm doing my body a solid by plying it with veggies, and my taste buds rejoice with spicy-sweet comfort food. It's like your very hardworking grandmother is hugging you from the inside.

I also kind of feel like whatever I do eventually put in my body needs to be quality and filling and full of nutritious goodness. This is hard on mornings when it literally feels like all I can do to make toast. Sometimes I look at it, contemplate it fresh out of the toaster and briefly wonder if I really need to spread the almond butter on it. Because effort.

When I talked to my doctor about the forgetfulness and resulting anxiety I was experiencing, she suggested that I make lists, try bullet point journaling, and work on taking more time for self-care.

Summer is officially upon us, and with it comes epic family vacation plans sure to generate tales of your family’s (mis)adventures for years to come.

One of my favorite winter gourds is the humble acorn squash.

I have a thing for a certain Asian-inspired restaurant chain. Their food isn’t Michelin-starred, and doesn’t often make it into my regular rotation for eating out because, well, we don’t eat out much, and I like only a few things on their menu.

Lately, we have been struggling to feed ourselves good, healthful meals.

Corn is one of those things that people needlessly complicate. It's an ancient food that has been part of our food chain for hundreds (thousands) of years.

Nothing says fall to me like a pumpkin treat, and I love the combination of cloud-like cookies and frosting. It’s like an Oreo and a birthday cake had a baby during pumpkin spice season and created a true joy of autumnal desserts.

This is a simple recipe with just a few ingredients. It's not meant to last more than 3-4 days, so adjust your measurements accordingly. But holy cow, this cashew coffee creamer is some good stuff.