From The Kitchen of Day, With Love ❤️

These aren't just recipes. They're memories, remedies, and moments — written down so they don't get lost.

Everything here starts with intention and ends with love. Browse by what your body needs today. 🌿

🍽️ Food

Soul food in the truest sense. Rooted in season, inspired by culture, and made to feed more than just hunger.

  • Overly indulgent. No apologies. 🧈

    A note from Day:

    Some recipes exist purely to make people happy. This is one of them. Rich, garlicky, creamy and completely worth it.

    Best for:
    Weeknight comfort, impressing guests, feeding people you love 🖤

    Yields: 2–4 servings

    Ingredients:

    • Frozen beef meatballs (or meat of your choice)

    • Freshly pureed garlic (pureed gives a smoother sauce than minced)

    • Salted butter

    • Heavy whipping cream (vegan whipping cream works beautifully)

    • Parmesan cheese — freshly shredded is best

    • Chicken bouillon

    • Salt and pepper to taste

    • Fresh or dried parsley for garnish

    Instructions:

    1. Sauté meatballs on medium high in butter and garlic until garlic becomes translucent and meatballs begin to char on at least one surface

    2. Remove meatballs and reduce heat to medium

    3. Pour heavy cream into the pan with your butter and garlic

    4. Bring to a gentle simmer

    5. Add parmesan slowly, stirring until fully emulsified into a sauce

    6. Return meatballs to the pan and stir until fully coated

    7. Season with bouillon, salt and pepper to taste

    8. Garnish with fresh or dried parsley

    Serve with:
    Rice and vegetables or over your favorite pasta with sautéed bell peppers and white onions. Chickpea pasta adds a lovely protein boost. 🌿

  • The elevated version of ‘Garlic Butter Meatballs’

    Add sundried tomato oil to your butter during the melting process. Once your sauce is ready, add sundried tomatoes just before returning the meatballs to the pan. Garnish with fresh basil instead of parsley.

    Serve this one at your own risk. 😉

    *Add your parmesan slowly and patiently — rushing it causes the sauce to break. A gentle simmer is your best friend here. The sauce should be thick enough to coat the back of a spoon before the meatballs go back in. 🧈

🥨 Snacks

The little things that hold you together between meals. Simple, intentional, and worth every bite.

  • The one the kids can't stop drinking

    A note from Day:

    I didn't set out to make something healthy. I set out to make something they'd actually drink. This one does both — and nobody has to know. 🍌

    Best for:
    Quick snack, after school treat, sneaking nutrition past picky eaters 😄

    Yields: 2 servings

    Ingredients:

    • Frozen ripened or overripened bananas

    • Almond milk, oat milk or milk of your choice

    • Vanilla extract

    • Cacao powder

    • Dark brown agave, raw unfiltered honey or condensed milk to taste (add at the end)

    Instructions:

    1. Add frozen bananas, milk, vanilla and cacao to your blender

    2. Blend until smooth but still thick — you're going for frozen yogurt or custard consistency, not a thin shake

    3. Taste before sweetening — ripe bananas may need very little

    4. Add your sweetener of choice gradually until it's just right

    5. Serve immediately

    * Overripened bananas are sweeter naturally so you'll use less sweetener. Oat milk gives a richer, creamier result if you want something more indulgent. Don't over blend — thickness is everything here. 🌿

    ✨ Make it Fancy

    Top with whipped cream of your choice, a dusting of cinnamon or fresh shaved nutmeg and a maraschino cherry. Suddenly it's a whole moment. 🍒

🍫 Desserts

Because sometimes the most healing thing is something sweet. These recipes carry the same love as everything else in this kitchen — just with more butter. 🧈

  • Little bites of something special 🍋

    A note from Day:

    These started as a way to use leftover cake and became something people specifically request. The lime juice in place of water changes everything.

    Best for:
    Gifting, celebrations, dinner party desserts, treating yourself 🖤

    Yields: Approximately 24 truffles

    Ingredients:

    The Cake:

    • 1 box yellow cake mix

    • Fresh lime juice only — no water, no milk

    • 1 cup vanilla pudding

    • Vanilla extract (homemade is best)

    • Eggs and oil per box instructions

    The Coating:

    • White chocolate

    • Pure coconut oil or olive oil (sparingly, to thin)

    The Frosting:

    • Cheesecake frosting (homemade gives the richest result)

    Garnish:

    • Fresh lime zest

    • Just a pinch of pink salt

    Instructions:

    1. Prepare cake mix per box instructions substituting fresh lime juice entirely for water

    2. Add vanilla pudding and vanilla extract to batter

    3. Bake and cool completely before handling

    4. Mix cooled cake with cheesecake frosting until a smooth dough consistency forms

    5. Roll into truffle sized balls

    6. Freeze for 2–3 hours — fully cold throughout but not frozen solid

    7. Melt white chocolate with a small amount of oil to thin

    8. Using a fork, dip each ball and shake off excess chocolate

    9. Place on parchment paper or silicone baking mat

    10. Before chocolate hardens garnish with lime zest and a pinch of pink salt

    11. Chill in refrigerator until ready to serve

    * Don't rush the freezing step — a fully cold truffle coats more cleanly and holds its shape. Less oil is more when thinning your chocolate. You can always add more but you can't take it back. 🌿

  • Want to turn your ‘Key Lime Cake Truffles’ up a notch?
    Cut your lime juice by half and replace with tequila before baking. Same process from there.

    21+ only. Obviously. 😄

🥤 Fresh Pressed Juices

Where healing begins. These blends are built from the garden, guided by the season, and designed to nourish from the inside out.

  • Carrot · Pineapple · Turmeric · Ginger

    A note from Day:
    This one is medicine disguised as something delicious. It started as a way to get more anti-inflammatory ingredients into my day without it feeling like a chore. Now it's a ritual.

    Best for:
    Immunity, inflammation, digestion, morning reset 🌿

    Yields: 2 servings

    Ingredients:

    • Fresh carrots

    • Fresh pineapple chunks

    • Fresh turmeric root (or ground)

    • Fresh ginger root

    • Dark brown agave nectar to taste

    • Room temperature herbal tea or water as your base

    Instructions:

    1. Prep and roughly chop all produce

    2. Add everything to your Vitamix with your tea or water base

    3. Blend until smooth

    4. Strain through a mesh juicing bag — take your time here, don't rush it

    5. Chill until ready to serve

    6. Sweeten with dark brown agave to taste before serving

    * Room temperature liquid makes blending smoother and is gentler on digestion than cold. Dark brown agave adds a subtle depth that regular agave just doesn't have. Fresh turmeric root is worth seeking out if you can find it. 🌿

  • Pour your chilled ‘Golden Glow Juice’ over frozen mango chunks. Add a splash of sparkling water and a squeeze of fresh lime. Garnish with lime zest and serve immediately.

    Healing never looked this good. 🥭

✨ Kitchen Magic

This is where the odds and ends live — the sauces, the marinades, the little things made completely from scratch that make everything else taste like it came from somewhere special.

No shortcuts here. Just good ingredients, good instincts, and a little magic. 🌿

  • Handle with love and good ventilation 🌿

    A note from Day:

    This one starts quietly and builds. The oil does the work first — drawing out every bit of flavor from the garlic and peppers before anything else joins the party. Patience here makes all the difference.

    Best for:
    Wings, fried chicken tenders, rice, ramen — honestly anything that deserves a little excitement 🌶️

    Yields: 1 mason jar

    Ingredients:

    • Olive oil

    • Fresh garlic, pressed

    • Thai basil peppers (2 for a gentle kick — more for the brave)

    • 1 tbsp fish sauce

    • 8 tbsp low sodium soy sauce

    • ¼ cup water (plus more to taste)

    • Brown sugar to taste

    • A handful of fresh Thai basil leaves, cleaned and pressed

    Instructions:

    1. Heat olive oil in a sauce pot over medium heat

    2. Add pressed garlic and Thai basil peppers — let them release their flavor into the oil for about 4 minutes

    3. Remove garlic and peppers and set aside

    4. Reduce heat

    5. Add fish sauce, soy sauce and water — gently mix until combined

    6. Add brown sugar to taste

    7. Continue adding water gradually until desired flavor is reached

    8. Add a handful of fresh Thai basil leaves

    9. Turn heat off and cover with lid

    10. Allow to cool completely before transferring

    Storage:

    Transfer to a mason jar lined with wax paper before sealing with the metal lid — this prevents rusting and keeps your sauce fresh. 🌿

    **Two peppers will give you a noticeable kick. More than that and you've been warned — these peppers take no prisoners and will clear every sinus in the building. Start low and build up. You can always add heat but you can't take it away. 🌶️