Hope you’re having a great week!

I’ve been having so much fun cooking from my own cookbook lately. It still feels a little surreal to see all of the recipes in print. The other night, I couldn’t decide what to make for dinner, so I flipped through the book and landed on the skillet chicken pot pie (page 70). It turned out so delicious! I always use store-bought pie crust (Pillsbury is my go-to) to keep things easy.

Even when I’m not filming, I’ve been spending a lot of time in the kitchen trying recipes from my book and experimenting with new ideas. One recent source of inspiration was Samin Nosrat’s New York Times Cooking video about salad dressings. She makes three dressings from her newest cookbook, including one from Via Carota, a restaurant in NYC.

I’ve never been to Via Carota, but I’ve always wanted to go. It’s notoriously difficult to get a reservation, and it’s a favorite among celebrities, including Taylor Swift. I’ve also heard so much about their iconic green salad, which only made me more curious. Back in 2019, Samin wrote about this salad and called it the best in the world. After watching her video, I felt like I had to give it a try myself.

Below, I’m sharing my thoughts, along with a few tips I picked up from Samin for making a perfectly dressed, restaurant-worthy salad at home.

First, here’s a recipe for healthy rice paper dumpling rolls that I recently made. They’re a spin on my mom’s delicious rice paper dumplings, with the same healthy filling of shrimp, chicken, and plenty of veggies. This version is a little easier and quicker, though. Just roll up the filling and pan-fry until golden and crispy.

As always, my cookbook Maxi’s Kitchen is now available for purchase at your local bookstore or online:

Order Your Copy

Thank you so much for your support 🤍

What I Cooked Last Week! ↓

Healthy rice paper dumpling rolls

This is a new spin on my mom’s famous rice paper dumplings. You make a healthy filling with chicken, shrimp, and veggies, then wrap it up in rice paper and pan-fry until golden and crispy.

Healthy Rice Paper Dumpling Rolls

84.8KB ∙ PDF file

Download

Download

You can download the PDF recipe above and watch the video here :)

I Tried the “Best Green Salad in the World”

Last Monday morning, I was on the phone with my mom when my dad jumped in to say that I needed to film our family recipe for ribs because they’re so good. Naturally, I decided to make them that very afternoon.

Since the ribs are obviously pretty rich, I wanted something light and refreshing to balance out the meal, so it felt like the perfect opportunity to make the Via Carota salad using Samin’s instructions. I had already ordered aged sherry vinegar, the one ingredient I didn’t have in my pantry.

The method was fairly similar to how I usually make vinaigrette, but the ratios were different, and there was one surprising addition: warm water. Just a tablespoon helps mellow the vinegar’s acidity. I was also surprised by how little vinegar the recipe called for. I tend to make dressings with a much higher vinegar-to-oil ratio, whereas this one uses just 2 tablespoons plus 1 teaspoon of vinegar to 1 cup of olive oil. (Though you can always add a little more at the end if you prefer extra acidity.)

The dressing also includes finely chopped shallot, which is rinsed under cold water to remove some of its sharpness. To help everything emulsify, there are two types of mustard: Dijon and whole-grain. Then there’s some grated garlic and salt and pepper.

Like Samin, I tasted the dressing by dipping lettuce leaves directly into it. My first thought was that it was much less tart than the vinaigrettes I usually make. But the more I ate, the more I liked it. I kept reaching for another leaf of lettuce. Instead of being super punchy, it has a mellow acidity, a hint of sweetness from honey, and a savory depth that makes it incredibly easy to eat. Even though I probably would have added more vinegar if I were developing the recipe myself, it was fascinating to try what many chefs consider the gold standard.

Read more

Full recipe + printable recipe card below. Enjoy!

Read more

Full recipe + printable recipe card below. Enjoy!

Read more

Full recipe + printable recipe card below. Enjoy!

Read more

Hope you’re having a great week! The weather in LA has been beautiful, and Doug, Kimchi, and I have been spending more time at our local parks (Silver Lake Meadow and Griffith Park). Of course, I always bring snacks.

Lately, I’ve been putting together snack trays on a sheet pan. I don’t know why I never thought of it before, but a sheet pan is the perfect way to transport a bunch of different snacks. I’ll usually pick up cherries, grapes, veggies, cheese, crackers, and sweets, then arrange everything on the pan. Sometimes I’ll even add flowers so it feels more festive. I love that there’s always something for everyone.

I recently brought one to a doggie meetup, but because there were so many dogs around, we had to take turns holding the sheet pan overhead to keep them from getting to the food!

Today, I’m sharing my thoughts on a few food trends I’ve been noticing lately. There are obviously endless food trends floating around the internet, so I limited myself to five. I thought it would be fun to weigh in and give you my honest take on each one. I’ll tell you what I really think about the cottage cheese craze, protein powder in desserts, Japanese soufflé pancakes, and more.

First, here’s a recipe for my Aunt Susan’s chicken ricotta meatballs, which my mom has been raving about nonstop. They’re incredibly tender and flavorful, and they freeze beautifully, so you’ll have leftovers ready for weeks to come.

As always, my cookbook Maxi’s Kitchen is now available for purchase at your local bookstore or online:

Order Your Copy

Thank you so much for your support 🤍

What I Cooked Last Week! ↓

Aunt Susan’s Chicken Ricotta Meatballs

My mom has been raving about these meatballs, made with chicken, ricotta, Parmesan, and parsley. My aunt makes a big batch to freeze for easy meals throughout the week.

You can download the PDF recipe above and watch the video here :)

Aunt Susans Chicken Ricotta Meatballs

53.2KB ∙ PDF file

Download

Download

My Honest Thoughts on 5 Food Trends

Cottage cheese on everything

I personally think this trend is worth the hype. Cottage cheese is packed with protein. For example, half a cup of Good Culture cottage cheese contains 14 grams. Because it’s so protein-rich, it’s also incredibly filling.

I especially love incorporating it into lunches and afternoon snacks. I used to snack on lower-calorie foods like SkinnyPop, but I found that I never felt satisfied afterward. If anything, I was hungrier. These days, I focus on snacks made with whole ingredients that keep me full for longer, like cottage cheese.

I also love cooking with cottage cheese. Even if you don’t enjoy its flavor or texture on its own, I find that it melts right into recipes and becomes almost undetectable. In my cookbook, you’ll find it in my mom’s delicious Southwestern frittata (page 219), made with green chiles and corn. The cottage cheese gets folded in with the eggs, adding a subtle creaminess without standing out. She also makes a fantastic zucchini pie with cottage cheese.

Another way I like to enjoy it is as part of a lunch plate. I’ll add a generous dollop sprinkled with everything bagel seasoning and serve it alongside eggs, toast, cucumbers, to mix and match bites.

Doug’s favorite comfort food from childhood is Túrós Csusza, a Hungarian dish made with egg noodles, bacon, cottage cheese, and sour cream. It reminds me of carbonara, and the cottage cheese blends in so well, adding a little tang.

I haven’t tried too many of the sweet cottage cheese recipes yet because I’m usually in the mood to cook savory dishes, so the cottage-cheese-dessert trend is still up for debate. I recommend looking for Good Culture. (I think it tastes much better than many of the other brands!)

Japanese soufflé pancakes

I’ve noticed that these have really been taking off lately, and more broadly, people seem fascinated by all things Japan. (I can’t blame them. I love Japan and went twice last year!)

I never got around to trying soufflé pancakes while I was there, so I can’t compare them to the real thing. But I have made them at home.

Read more

Full recipe + printable recipe card below. Enjoy!

Read more

Full recipe + printable recipe card below. Enjoy!

Read more

Hope you’re having a great week! Doug and I are back in LA for the next few weeks, and it’s been so nice settling into the warmer weather. In the mornings, we walk to get matcha in the neighborhood at Kettl or Yala, which are our current favorites. I usually do my daily journaling while I drink my matcha, and if Doug doesn’t have early meetings, he’ll sit with me at the coffee shop and map out his day in a notebook. Afterward, we’ll head home and I’ll exercise and meditate before getting into my workday.

It’s definitely starting to feel like summer, and we’re already looking forward to a Europe trip at the end of June. In the meantime, I’m excited to cook with all the beautiful summer produce that I’ve been seeing at the grocery store.

Today I’m sharing five recipes I love making this time of year. You’ll find two tomato recipes because I’m always looking for ways to use them as they become sweeter and juicier. I’ve also included a few dishes that are perfect for picnics and BBQs, including my mom’s incredible potato salad, which is one of my go-to summer sides.

First, here’s a recipe for chicken and broccoli Hong Kong–style chow mein that I recently made with my mom. It’s one of our favorite Chinese dishes to order, but it’s actually quite easy to make at home. The noodles get pan-fried until deeply golden and crispy, then topped with a flavorful and saucy stir-fry. I hope you give it a try!

As always, my cookbook Maxi’s Kitchen is now available for purchase at your local bookstore or online:

Order Your Copy

Thank you so much for your support 🤍

What I Cooked Last Week! ↓

Chicken and Broccoli Crispy Noodles

Hong Kong–style chow mein is one of my favorite dishes, and it’s quite easy to make. The noodles are pan-fried until crispy and topped with a saucy chicken and broccoli stir-fry.

Chicken And Broccoli Crispy Noodles

86KB ∙ PDF file

Download

Download

You can download the PDF recipe above and watch the video here :)

5 Recipes to Make This Summer ☀️

Sesame Pasta Salad

I love this easy, quick pasta salad. It comes together in under 30 minutes, and the leftovers keep well in the fridge, so you’ll have lunch for days afterward. It’s packed with bright, crunchy vegetables like cucumber, red cabbage, bell pepper, edamame, and carrot, and requires minimal cooking (you’ll just need to boil the noodles). Tossed in a tangy sesame-soy dressing, it’s both really flavorful and light.

You can find the recipe here.

Mom’s Mediterranean Chopped Salad

My mom came up with this recipe a few years ago, and it’s such a fantastic one. If you bring it to a potluck or BBQ, I promise people will devour it. It’s sort of a cross between an Italian chopped salad and a Greek salad, with salami, pepperoncini, feta, chickpeas, kalamata olives, radicchio, and romaine. It’s hearty and colorful, and so delicious tossed in a homemade Italian vinaigrette. You can make it year-round, but I especially love it in the summer.

You can find the recipe here.

Summer Tomato Sandwich

As you know, I love peak-summer tomatoes, and this sandwich is one of my favorite ways to enjoy them. I recommend using a beautiful heirloom tomato, though any ripe tomato will work. You’ll make an easy horseradish-garlic aioli and add a few fresh basil leaves. It seems so simple but somehow tastes like so much more than the sum of its parts.

You can find the recipe here.

Mom’s Potato Salad

My go-to for BBQs, picnics, or any summer potluck. I just love this recipe so much! It’s honestly my favorite kind of potato salad—creamy without being heavy. Packed with parsley (an entire bunch!) and finely chopped red onion, it has lots of refreshing bites and a nice crunch. A little lemon juice cuts through the richness of the mayo.

You can find the recipe here.

Roasted Tomato Ricotta Pasta with Basil-Parmesan Oil

I love making this pasta any time of year, but it feels especially summery with the fresh tomatoes and basil. It’s such an easy vegetarian dinner, and the sauce comes together entirely in the oven in one baking dish. You roast the tomatoes with garlic, olive oil, and dollops of ricotta until everything becomes soft and jammy, then toss in the cooked pasta. To finish, you drizzle over a simple basil-Parmesan oil that’s almost like pesto but easier to make.

You can find the recipe here.

I hope some of these recipes inspire you in the kitchen. Let me know what recipes you turn to in the summer. I’d love to hear about them!

Wishing you a fab weekend!

Love,

Maxine

Full recipe + printable recipe card below. Enjoy!

Read more

Full recipe + printable recipe card below. Enjoy!

Read more

Hope you had a great week! Last Thursday, I went on The Today Show, which has always been a dream of mine. (You can watch the segment here 🥰.) Right after getting laid off in December 2022, I made a vision board for Maxi’s Kitchen, and alongside publishing a cookbook, one of the goals I put on there was appearing on The Today Show. I grew up watching it with my mom (she still watches every morning!), and I’ve always been such a fan.

So when a few months ago, my publisher told me they had booked me for the show, I was beyond excited. It also felt like such a meaningful way to wrap up this whole cookbook marketing chapter.

Below, I’m sharing all the behind-the-scenes details, from how I prepared for going on national TV and the stress-management technique that really helped me, to what it actually felt like being on the show.

First, here’s a recipe for chopped salad tostadas with avocado and dill that I recently made. Every bite is bright and fresh, with a satisfying crunch from the tostada. The salad gets finished with lots of fresh dill and a homemade lemon dressing that ties everything together. It’s one of those recipes you’ll want to make again and again.

As always, my cookbook Maxi’s Kitchen is now available for purchase at your local bookstore or online:

ORDER YOUR COPY

Thank you so much for your support 🤍

What I Cooked Last Week! ↓

Chopped Salad Tostadas with Avocado and Dill

In my book, salad and tostadas were meant to be together. The avocado adds the perfect creaminess to balance all the crunch.

Chopped Salad Tostadas With Avocado And Dill

48.5KB ∙ PDF file

Download

Download

You can download the PDF recipe above and watch the video here :)

Behind the Scenes of My Today Show Segment

I flew out to New York last Monday so I’d have a few days to settle in before the show. They told me ahead of time that we’d be doing a cooking demo of my mom’s Benihana-inspired chicken fried rice, and then on Tuesday they sent over more details about how the segment itself would work. The Today Show has an incredible culinary team that handles all the prep and sets up the stations so we can partially cook the recipe on air. Since the segment is only about four to five minutes long, you have to move very quickly.

The week leading up to the show, I started feeling nervous. I’d already done three broadcast TV segments during my book tour, but national television felt like a much bigger deal. I kept having crazy worries, like what if the bridge shuts down on the way there and I get stuck in traffic. I was constantly replaying the segment in my head and imagining every possible scenario. At the same time, I also felt genuinely excited and deep down I knew I’d do a good job.

Something within me has always been drawn to TV. In college, I reported on campus news and interned at KTVU Channel 2 News near my hometown. At one point, I even considered becoming a news anchor, but I never felt enough of a pull toward news itself. Being on TV talking about food and cooking felt like the perfect fit, though definitely not something I could’ve predicted when I was first starting out in my career.

Once I knew how the demo would be structured, I practiced with my friend Adam. We set up a fake cooking demo in my kitchen and did a full dry run as if I were live on air. After practicing, I felt much more relaxed.

Doug also reminded me of something neuroscientist Andrew Huberman says: nerves are just a readiness to perform. I listened to one of his podcast episodes about stress management, and he talked about the physiological sigh, a breathing technique that quickly calms your nervous system. You take a deep inhale, sip in a little more air, then exhale slowly for longer than you inhaled. Even just a few rounds can noticeably slow your heart rate. I practiced it and found it surprisingly effective. Even while imagining myself on set and feeling nervous, I could physically feel my body calming down. It’s a helpful technique before anything stressful, whether it’s a presentation, job interview, or even a date.

In the days before the show, I really tried to stick to my routine: journaling, meditating, yoga, and morning workouts. Yoga especially helped calm my mind. I cared so much about doing well that I wanted to prepare myself mentally as much as possible.

Read more

Full recipe + printable recipe card below. Enjoy!

Read more

Hope you’re having a great week! Earlier this month, I flew from Los Angeles to San Francisco to visit my parents because my dad had shoulder surgery (he’s doing well!). I wanted to be there to support him and spend some quality time with my mom. Naturally, we ended up cooking a lot together.

Today, I’m sharing everything my mom and I got up to while I was home, including a delicious Hong Kong–style chow mein we made, a great hot pot restaurant we discovered, and a few of the fun things we did together.

First, here’s a recipe for crispy spring rolls my mom and I recently made. We discovered a great trick for getting them extra golden and crispy: soaking the rice paper in lightly sugared water so the sugar caramelizes as they cook. Filled with vegetables and served wrapped in fresh lettuce and mint, they’re the perfect balance of light, fresh, and rich. We can’t wait for you to try them!

As always, my cookbook Maxi’s Kitchen is now available for purchase at your local bookstore or online:

Order Your Copy

Thank you so much for your support 🤍

What I Cooked Last Week! ↓

Crispy Vietnamese Spring Rolls

The secret to the golden brown crust on these spring rolls is soaking the rice paper in sugar water, which caramelizes as it cooks. Wrap with lettuce and dip into a sweet-sour sauce.

Crispy Vietnamese Spring Rolls

127KB ∙ PDF file

Download

Download

You can download the PDF recipe above and watch the video here :)

My Trip Home, Everything I Cooked with My Mom & What We Did for Fun

In the days leading up to the trip, my mom and I were calling and texting each other, brainstorming recipe ideas while I typed them into the notes app on my phone. That’s how I keep track of new ideas. Anytime something comes to me, I add it to the list, and on days when I don’t know exactly what I want to cook, I scroll through it for inspiration.

When I cook with my mom, we usually manage to squeeze in around three recipes a day. This time, since she was also working (more on that later), we filmed fewer recipes overall, though we still got a lot done.

On my first day home, we started by making crispy Vietnamese spring rolls. We decided on a vegetable filling with mung bean noodles, shiitake mushrooms, and carrot, then shallow-fried them until super crisp. We also tried a clever hack we’d recently learned: adding a little sugar to the water used for soaking the rice paper. As the rolls fry, the sugar caramelizes and gives them that deep golden color.

The spring rolls turned out so well, and it was especially fun because neither of us had made them before. (You can find the recipe here!) Developing recipes together is always a true collaboration. We go back and forth on every ingredient and step, constantly asking each other how we can simplify things without sacrificing flavor. If we can make something really delicious with fewer ingredients, that always feels like a win.

After that, we took a little break and went to my mom’s Pilates class. She’s been doing Pilates for over 20 years and completely swears by it. Since I also go twice a week in LA, it was fun to join her. When we got home, we filmed two more recipes: a broccoli bake and mango sticky rice sushi.

The broccoli bake didn’t quite work the way I wanted. We used frozen broccoli tossed with breadcrumbs, cheese, butter, and topped with lots of Parmesan, but the cheese didn’t melt properly and the whole thing just didn’t feel special enough to share with you yet. That’s part of recipe development though. Sometimes you need another test.

The last recipe of the day was much more successful: mango sticky rice sushi. Ever since Thailand, I’ve been completely obsessed with mango sticky rice, and since my mom loves it too, we thought it would be fun to turn it into little mango sticky rice nigiri that you dip into coconut sauce.

For dinner, we made my dad’s pork chops with soy sauce and red onions, which he specifically requested. The recipe is in the Monday chapter of my cookbook (page 38)!

Later that evening, we were craving something sweet, so we went out for frozen yogurt. After cooking for hours, I always like an excuse to leave the house.

Read more

Full recipe + printable recipe card below. Enjoy!

Read more

Full recipe + printable recipe card below. Enjoy!

Read more

Hope you’re having a great week! It’s been so nice to be back in my routine in Los Angeles. Doug and I have been going out for matcha in the mornings and hitting up all our favorite food spots. I’ve really enjoyed slowing down after the cookbook whirlwind.

Today, I wanted to share two healthy lunches I’ve been loving lately. When it comes to lunch, I’m always looking for something quick and easy, but also high in protein so it keeps me full for hours. I tend to latch onto one recipe (like my egg panini) and make it a few times a week until I’m sick of it, then move on to something new. Lately, I’ve been rotating between two recipes: egg tacos with cassava flour tortillas and Korean silken tofu with multigrain rice.

First, here’s a recipe for banana pancakes I recently made. I adapted my mom’s famous fluffy pancakes into a banana bread version. Brown butter gives them a nutty depth of flavor while the banana melts into every bite. I really hope you try these. I know your whole family will love them!

As always, my cookbook Maxi’s Kitchen is now available for purchase at your local bookstore or online:

Order Your Copy

Thank you so much for your support 🤍

What I Cooked Last Week! ↓

Brown butter banana bread pancakes

I took my mom’s melt-in-your-mouth pancake recipe and adapted it into a banana bread version. There’s brown butter for a delicious depth of flavor, and walnuts for a crunchy texture pop.

Brown Butter Banana Bread Pancakes

59.1KB ∙ PDF file

Download

Download

You can download the PDF recipe above and watch the video here :)

Two Healthy Lunches I’ve Been Loving

Egg tacos on Siete Foods cassava flour tortillas 🌮

You probably already know how much I love the cassava flour tortillas from Siete Foods. They’re made with clean ingredients, happen to be gluten free, and have such a delicious flavor with a really nice chewy texture. You’ll find them in the refrigerated or frozen section of the supermarket.

It’s important to heat them right before serving. Place a skillet over medium to medium-high heat, add the tortilla, and toast for 20 to 30 seconds per side. Then fill with your toppings and eat right away, since they’ll start to firm up as they cool down.

Lately, I’ve been using them to make egg tacos. I usually make two for lunch.

First, I check if I have any leftover cooked vegetables in the fridge and sauté them in a skillet with a little salt and pepper.

Read more

Full recipe + printable recipe card below. Enjoy!

Read more

Full recipe + printable recipe card below. Enjoy!

Read more

Full recipe + printable recipe card below. Enjoy!

Read more

Hope you’re having a great week! Doug and I had such an amazing trip to Thailand (if you missed my recaps, you can read more about it here and here). We’re back in LA for the next few weeks, and it really feels like spring. The weather is warming up and our plants are finally in bloom. About five years ago, we planted star jasmine, and three years ago we added bougainvillea. For the longest time, neither one really bloomed or filled out. And then this year, at last, everything came to life. The jasmine smells incredible and the bougainvillea is full of colorful leaves. We’ve been really enjoying our little garden.

Today, I’m sharing four recipes I love to make in the spring using seasonal produce, including my mom’s Parmesan roasted artichokes, where I teach you how to prepare a fresh artichoke. There’s also an asparagus, prosciutto, and cheese stuffed chicken that I can’t wait for you to try.

First, here’s a recipe for crispy Parmesan potato halves I made last week. They’re perfectly crisp on the outside and soft and fluffy on the inside. They’re topped with sour cream and an easy chive butter that makes them even more delicious.

As always, my cookbook Maxi’s Kitchen is now available for purchase at your local bookstore or online:

Order Your Copy

Thank you so much for your support 🤍

What I Cooked Last Week! ↓

Crispy Parmesan Potato Halves

These are crispy around the edges with a layer of melted cheese, and are so easy to make because the oven does all the work. They’re so delicious with the sour cream and chive butter.

Crispy Parmesan Potato Halves

73.1KB ∙ PDF file

Download

Download

You can download the PDF recipe above and watch the video here :)

Four Recipes to Make This Spring

When spring rolls around, I find myself reaching for asparagus, peas, radishes, artichokes, leeks, scallions, and leafy greens like spinach and arugula. Everything is in peak season and tastes especially vibrant. It’s also the perfect time for fresh herbs like dill, chives, mint, and parsley.

For fruit, I always gravitate toward strawberries since they’re at their sweetest from spring into summer. And toward the end of spring, cherry season starts, which I look forward to every year. I have so many memories of eating cherries with my mom as a kid, sitting on the couch and tossing the pits into a bowl between us. You’ve probably also noticed I’ve been on a bit of a mango kick lately after Thailand.

Some of my favorite spring recipes are in my cookbook, like the Honey-Mustard Salmon with Pistachios and Dill (page 49), where baked salmon is topped with lots of fresh dill and lemon zest. I also love the Roasted Parmesan Asparagus (page 242), which pairs beautifully with chicken or fish, and the Rotini with Pesto and Frizzled Zucchini (page 134).

Here are a few recipes I’ve been making for years that really feel like a celebration of spring produce 🌱🫜

Spring Vegetable Baked Ziti

This baked pasta is packed with spring vegetables like leeks, asparagus, and peas. It has a creamy béchamel made with milk (no cream), so it feels luscious without being too heavy. And the melted cheesy topping is irresistible.

Find the recipe here.

My Mom’s Roasted Parmesan Artichokes

My mom came up with this method of quartering whole artichokes, removing the fuzzy center, and trimming the leaves. You rub the cut sides with fresh lemon to prevent browning, then roast them with Parmesan until the cheese crisps up against the pan. We serve them with a Parmesan, lemon, and black pepper aioli we’ve been making for years. It feels like a fresh take on a childhood favorite.

Find the recipe here.

Cheesy Asparagus and Prosciutto Stuffed Chicken

This one is loosely inspired by my nana’s broccoli and Swiss cheese stuffed chicken from my cookbook. Here, you pound the chicken into thin cutlets, coat it in a Parmesan breadcrumb mixture, and fill it with prosciutto, provolone, and asparagus. A little extra cheese on top melts in the oven. It looks impressive but is actually very easy to make.

Find the recipe here.

My Grandpa’s Korean Marinated Pickled Radishes

These are so delicious, especially in the spring when radishes are at their best. You lightly crack them with a meat mallet so the marinade seeps in and flavors them all the way through. They turn into these punchy flavor bombs that are incredibly addictive. I can polish off a whole jar in one sitting. Since it’s a healthy snack, I don’t mind eating so many of them :)

Find the recipe here.

I hope you’re enjoying these first weeks of spring. Wishing you a wonderful, relaxing weekend!

Love,

Maxine