travel, food and a gypsy soul.
Some desserts don’t even feel like recipes—and that’s exactly why I love them. Macerated berries are just sugar, citrus, and time, transforming fresh summer fruit into a glossy, syrupy topping that feels like magic over vanilla ice cream. Simple, seasonal, and the perfect ending to a summer dinner party.
Read MoreAugust in the Bay feels like the farmers market is showing off — tomatoes so ripe they almost burst at your touch, peaches dripping with sweetness, cherries that stain your fingers ruby red. For our Garden Party, I piled them all together in one big bowl, added creamy mozzarella, a drizzle of tangy balsamic, and just enough crispy prosciutto to make it a little indulgent. It tasted like late summer on a fork.
Read MoreFresh summer zucchini, spicy Italian sausage, and a squeeze of lemon make this weeknight pasta sing. It’s the perfect dish for lingering August evenings—easy enough for Tuesday, special enough for friends you’ve known forever.
Read MoreThis Grilled Corn & Asparagus Summer Pasta Salad is everything I crave in a warm-weather meal—fresh herbs, charred veggies, and a bright basil vinaigrette that ties it all together. Whether you’re grilling outdoors or roasting in your apartment-sized toaster oven (hi fellow Breville fans), this dish delivers on flavor and ease. Perfect for lazy lunches, al fresco dinners, or picnic prep.
Read MoreA garden dinner party dedicated to the queen of summer—tomatoes! From tomato-water martinis to sorbet sprinkled with basil sugar, this Tomato Girl Summer Soirée was a sun-drenched celebration of seasonal eating, sisterly collaboration, and building community through food.
Read MoreJuicy heirloom tomatoes meet creamy herbed labneh in this colorful, no-cook summer starter. Finished with za’atar, olive oil, and a little edible flair.
Read MoreThis rustic heirloom tomato galette looks fancy, tastes like summer, and comes together with just a few simple ingredients. Caramelized onions and herbed ricotta bring the flavor—store-bought crust keeps it easy.
Read MoreBlistered cherry tomatoes melt into a garlicky sauce that clings to ribbons of fresh pasta, finished with torn burrata and a shower of lemon zest. This dish tastes like golden hour in a bowl.
Read MoreA cocktail that’s equal parts elegant and unexpected—this Tomato-Water Martini is a savory summer stunner. With crystal-clear tomato water as the base and a swirl of basil oil on top, it’s like a caprese in cocktail form. Whether you’re mixing up a couple for golden hour or batching a pitcher for a dinner party, this recipe is all about peak tomato energy with a chic twist.
Read MoreJuicy cherry tomatoes, roasted until they burst, spooned over creamy whipped feta on golden crostini. It’s the bite-sized appetizer of your summer dreams.
Read MoreJuicy tomatoes and sweet strawberries blend into a refreshing summer sorbet, finished with basil sugar for an herbaceous twist. A playful and unexpected dessert that cools you down and keeps you curious.
Read MoreA simple, crave-worthy summer drink made with floral rose syrup, sparkling water, and the tiniest ice cubes you’ve ever seen. Stirred with a moon spoon and perfect for warm afternoons or pretty moments of pause. 🌹
Read MoreEvery May 4th, my family celebrates the day we landed in the U.S.—what I like to call Shami Immigration Day. Regardless of where I’ve lived in the U.S., Chico, Denver, or Manhattan Beach, I’ve always celebrated by cooking our families favorite recipes for friends around us, and celebrating the incredible journey my parents and sister embarked on to become Americans.
Read MoreThis nemoura is a cherished family dessert that my Egyptian grandmother (Nonna Mary) made for special occasions: layers of buttery phyllo dough, filled with silky, rose-scented mahalabeya (a milk pudding), and finished with a drizzle of floral simple syrup.
Read MoreSpring is officially here—and that means fresh veggies, lighter meals, and all the greens our bodies have been craving after winter. If you're looking for an easy high-protein spring recipe that works for lunch or dinner, or both.
Read MoreThese Salted Pistachio Date Caramels are a Mediterranean-inspired treat made with whole, clean ingredients — no refined sugar, no baking, just pure chocolatey bliss.
Read MoreThis Carrot & Lentil Stew was a first for me. But it's cozy, protein-packed, and brimming with hormone-supportive nutrients like zinc, iron, and antioxidants — all stars when it comes to nourishing your body for egg freezing, cycle syncing, or simply supporting your reproductive health long-term. Also, it came together quickly and was delicious.
Read MoreThese Protein-Packed Coconut Oat Energy Balls are now one of my go-to snacks. They’re quick to make, full of hormone-supportive ingredients, and delicious enough to keep me reaching for one every afternoon (and okay... sometimes after dinner too).
Read MoreAs I move through my egg-freezing journey, I find myself searching for meals that are quick and easy to put together so they don’t add stress to my life and that I know are good for me. I want food that feels grounding, intentional, and delicious.
This crispy salmon spinach salad is an instant favorite.
It’s the first recipe in my two-week fertility-focused meal plan, rich in omega-3s, vitamin D, zinc, antioxidants, and healthy fats — all nutrients supporting egg quality and hormone balance. But more than that? It hits every note: crispy, creamy, fresh, and full of flavor.
Whether you’re preparing to freeze your eggs or just want to eat in a way that supports your hormones, this one’s a keeper.
Salmon → Omega-3s + vitamin D = stronger, healthier eggs
Spinach → CoQ10 + folate support egg development
Avocado → Healthy fats = better hormone balance
Walnuts → Plant-based omega-3s + antioxidants
Olive oil → Anti-inflammatory and hormone supportive
For the salmon:
1 salmon fillet (4–6 oz)
1 tsp olive oil
½ tsp garlic powder
¼ tsp paprika
¼ tsp chili powder
Salt + pepper to taste
Optional: squeeze of fresh lemon after roasting it with the salmon
For the salad:
2 big handfuls of fresh spinach
½ ripe avocado, sliced
¼ cup walnuts (toasted if I have the time) - I also used pistachios
1 tbsp olive oil
1 tbsp lemon juice or balsamic vinegar
Salt + pepper to taste
Pat the salmon dry and season with garlic powder, paprika, chili powder salt, and pepper.
Heat a skillet over medium-high heat with olive oil, or avocado oil.
Place the salmon skin-side down and cook for 4–5 minutes, flip, and cook another 3–4 minutes until the edges are crispy and the center flakes.
Toast the walnuts in a dry pan for 2–3 minutes to deepen the flavor.
Assemble the salad: spinach → avocado → walnuts → salmon.
Drizzle with olive oil and lemon juice, add a pinch of salt, and enjoy while it’s still warm.
Make 2–3 salmon fillets ahead of time and store them in the fridge for quick lunches. They’re great cold or reheated lightly in a skillet.
This isn’t just a salad — it’s a statement to your body that you’re paying attention, that you care, and that you’re ready to give it what it needs. Whether you're preparing to freeze your eggs or just looking to eat in a more hormone-supportive way, this recipe nourishes from the inside out.
Let me know if you try it — I’d love to hear your take (and see your crispy salmon creations)!
With love and lemon drizzle,
Stephanie | @egypsy_
I cannot stop making this sweet treat! They are the perfect combination of salty and sweet and remind me of the Mediterranean flavors I grew up eating. I don’t have a big sweet tooth and tend to avoid most refined sugar, so these have been the perfect snacks to provide a boost of energy with natural sugar, some healthy fats, and chewy perfection.
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