As someone who takes hosting Thanksgiving very, very seriously, here’s the game plan. Below are the tools you’ll want on tap. Either 1) dig them out of your kitchen, give them a good clean, and make sure they’re ready to roll, or 2) snag them online or at your local store now so the big day is as easy as humanly possible.

1. Roasting Pan: for the turkey, with the All Clad one as the all-time favorite. And you know if you need anything All Clad there is a 10% gaby code WGC10 if you buy directly from their site: Amazon // All-Clad // Crate&Barrel

2. Carving Knife: a real carving knife is way easier to maneuver around the bird when you’re breaking it down. Global + Wusthof are my favorites: Amazon // Crate&Barrel

3. Turkey Baster: to load that turkey up with as much flavor as possible: Amazon // Crate&Barrel

4. Meat Thermometer: a really good instant-read one that tells you when the bird is ready : Amazon // Crate&Barrel

5. Carving Board: keeps the turkey juices from ending up all over the kitchen floor: Amazon // Crate&Barrel

6. Le Creuset Braiser: used for everything from sautéing to braising, I like the 5 quart one for big cooking days : Amazon // Crate&Barrel // Le Creuset

7. Baking Sheets: a LOT of them : Amazon // Crate&Barrel

8. Potato Ricer: called out as probably the most important thing on the list for the most perfect mashed potatoes: Amazon // Crate&Barrel

9. Wine Opener: fast and efficient for when the crew is opening bottles every hour: Amazon // Crate&Barrel

10. Prep Bowls: prepping a feast without them is basically impossible: Amazon // Crate&Barrel

11. Food Scale: for the few baking recipes written by weight, which are done that way for a reason: Amazon

12. Storage Containers: You’ll want some glass for all the leftovers, but also my favorite hosting tip is to tell guests to bring their own containers so they can take leftovers home: Amazon and some of the Stasher bags too! GABYGETS40 for 40% Stasher for the next few days including sale pieces.

Here’s what we collectively decided: we never outgrow sleepovers. Sitting on a couch and making a music video at 11pm will forever be the purest form of girlhood and there is no arguing that. Belting Celine Dion at the top of your lungs is honestly probably healthier than going for a hike or weight lifting. Doing a choreographed walk to the pool and jumping in brings the exact same joy it brought you when you were 8. Maybe even more because it’s not something we do as frequently.

I am convinced that this kind of trip does more for ones mental health than almost anything. There is something that happens when you remove all obligations and just exist with zero agenda. It’s decompression in the best way possible.

The conversations on a trip like this are unhinged. They start normal and end up either in 1: full belly laughs 2: super real and honest or 3: unexpectedly deep. You talk about things you don’t normally have time for in between work obligations or play dates. You laugh until your cheeks cramp. You remember who you are outside of all your responsibilities. And it doesn’t have to be on an extravagant trip. It can be at dinner. It can be at an afternoon out. It can be at dinner. Doesn’t really matter, it just needs to happen. It’s better than any form of therapy IMO.

And then you come home. And you are more patient. Def more present. Refueled x100. So while we might be planning sleepovers and sleep-unders for our kids, don’t forget about yourself.

Recipes on Repeat

• Black Bean Sweet Potato Chili - always and forever a winner.

• Same goes for my Chicken Tortilla Soup - I dare you to find a better formula

• These Cheesy Artichoke Dip has garnered rave reviews the last 2 game day parties I hosted.

• If you’re not making Chuck Roast Tacos, you’re not living your best life.

• Same goes for my Bolognese. Tis the season.

• Cauliflower Alfredo is Finn’s latest obsession.

Where We Ate

• This might be an alarming statement but we went to Sharky’s for the first time and OMG what have I been missing. Their quesadillas are elite. I feel like I must now make up for lost time.

• Kiwami is the sister restaurant to Katsuya and lemme tell ya, their lunch special is a steal.

What I’m Watching

• Night Manager - season 1 and 2 is officially in the bag and omg I can’t wait to see where season 3 goes.

• WAR is exceptional and Sienna Miller is GOALS

• Diplomat is back and Thomas is doing everything in his power not to let me binge it in 1 night and Kerri Russel is truly legendary.

Influenced

• This is the eyebrow combo of my dreams - pencil and gel. The pencil is soft brown if you are similar coloring to me.

• I am convinced that if you need to gift something to someone who is hard to shop for - this cooling pillow is it. I got it for myself a few months ago and it’s both cooling and you can take out stuffing to make it as soft or hard as you want. While we’re on sleep - I got this mattress for my parents in the guest house and they are obsessed.

• If you need to make yourself tan, I’ve been using this base and this as a highlighter. It was ELITE in Mexico.

• Bought Thomas this new shirt after getting served an ad on Instagram and he is obsessed

• This half zip is what you’ve seen in all my workout videos recently.

• These brown corduroy pants are what dreams are made of - and there’s a discount code. I got them in “rich military”

• Splurged on some new pajamas - whipped track pant and matching henley. It feels like butter.

Things I Sent to the Group Chat

• I recently just booked a group trip to get my first mammogram. Was on the phone with one of my friends and we three-way-called the breast clinic and booked back to back appts and then looped in the rest of the crew. Might as well knock ‘em all out together, right? Maybe a morning of it and then go out for breakfast. Feels right. Text your friends and don’t forget. Next up…. colonoscopy. When are we supposed to start those lol.

Ok - Friendsgiving and Thanksgiving is coming up and we’ve got lots of ground to cover on WGC. The entire site will turn into Thanksgiving central by next week so hit me with any questions and I will make sure we are fully prepped!

xx, G

To be fair, this is a work thing. In my personal life I am excellent at leaning on people. I will call a friend, ask Thomas for help, outsource the things that need outsourcing. I’m very capable. But the second it becomes work related, something in my brain short circuits and I say no it’s fine, I’ve got it before I’ve even finished the thought or sentence. Every single time. I run three companies. Three. I have a restaurant, a product line, a content business, two kids, a husband, you get the idea. You would think I would have figured this out but I can confidently tell you that this is my biggest weakness.

It’s only October but I am making a new years resolution right now to figure this out both in terms of learning to ask for help and also following through with it. Ok, I feel lighter now that I’ve admitted my greatest weakness. Let’s get to our regularly scheduled program:

Recipes on Repeat:

• Beef Fajitas - I could eat these 3 times a week. The marinade is stellar.

• Mom’s Cucumber Salad - its going to be 100 in LA next week so I will living off this. It’s our side dish for basically 99% of our meals

• Greek Chicken Bowls - the Greek Chicken is so addicting.

• Grilled Corn and Zucchini - last week I was ready to welcome fall but with this heat wave, I’m back to the grill.

• Steak Bites + Roasted Cauliflower

• Zucchini Pasta - I am bulk making this zucchini sauce and freezing it while zucchinis are DIRT cheap at the market.

Where We Ate:

• Rory’s Place - the best sandwiches in all of Ojai. OMG their Ham and Butter sandwich is life

  

What I’m Watching

• Night Manager Season 2 - I’m fascinated why it took 10 years to make season 2.

• Practical Magic 1+2 - I had never seen the first one before (who am I and how did I miss out on that during my childhood) and lemme tell ya, the first one is MAGICAL.

• Slow Horses - a new season just came out and as usual, Gary Oldman is amazing.

Influenced

• I desperately needed new sports bras and a friend told me these are great. I shall report back.

• Bought the Yaya jeans we are all obsessed with in black. They are legit the perfect cut.

Things I Sent to the Group Chat

• This video made the rounds and it’s kinda terrifying so I’ll leave you with that LOL

Hope everyone has a great weekend! xx

It’s been a whirlwind over here. Top secret meeting, getting to watch one of my best friends launch her new brand into the world, hanging with the kiddos, getting Dalkin&Co ready for holiday madness… the works. And in between all of that, all I want to do is clean my house, organize my closet, cook cozy things, snuggle with my family and watch a movie and maybe throw in a girls trip. It’s going to be a doozy of a fall because you know me, I will make all of that happen.

So, in honor of the season change, let’s talk all things Fall. From recipes, to my closet edit that absolutely gave me LIFE, to my makeup purge, the TV keeping me going and we’ll cap it off and share the cookbooks I’m currently drooling over.

Recipes on Repeat

Five WGC recipes I’m pulling back out now that the seasons are shifting:

• Black Bean Sweet Potato Chili - if you enter a chili cook-off, this will make you win.

• Rigatoni with Broccolini and Sausage - hello cozy

• Chicken Tortilla Soup - trust me, you will never need another recipe ever again

• Chuck Roast Tacos - the best way to feed a crowd or feed a family and have leftovers

• Bolognese - this is an elite Bolognese. Serve it with pasta and you’ll be in heaven.

The Fall Capsule

I did a massive closet purge in August, donated a bunch, poshmark’ed a decent amount and gave a bunch to my sister and now I’m being very intentional about what comes back in. The edit is everything this season. Here’s what I’m actually reaching for:

• The sneakers of my dreams

• I love love love my bracelet stack at the moment: 1, 2, 3 and 4

• I’m deep into my tank game under a sweater. This one is so soft, so thin it disappears and feels like you’re wearing nothing.

• The best black cashmere in the land.

• These are the jeans that I keep reaching for. The cut is epic and I fear I might not be a secret sauce girl anymore.

• Come to think of it, these 5 things plus a red lip is essentially my fall go-to look when I have to look presentable. SO you can see, I’ve given myself a bit of a uniform for work and its making life so easy.

Where We Ate

Mistral -- okay this one is gooooood. Classic LA restaurant, got a full makeover and a new chef and it is SO delightful. Classic french food. The fries are outstanding. The steaks. The clams. OMG I loved it. Great date night or girls night out. And there’s a patio.

What I’m Watching

• Lioness - finished it and I am not okay. Season 4 needs to start immediately. Also can we please talk about the marble on that staircase in one of the last scenes. ELITE. Very, very expensive. I need to know everything about it. Where did they find that and how much did it cost.

• The Night Manager - still obsessed.

• Brothers - started this last night and I love a good giggle. Also I am deeply invested in whether these two are actually brothers in real life. We need a blood test immediately.

• The Gentleman - Theo James is EVERYTHING

Influenced

Okay I did a full beauty edit recently and cleared out basically everything. What I kept are a few ride or die products and I just re-stocked a bunch so needed to share the wealth:

• Carte Blanche - the best 4in1 starter. Add some moisturizer and its all you really need for your skin. I’m a shade 4.

• Charlotte Tilbury Pillow Talk - it looks bright pink but it wears beautifully

• Hung Vanngo Palette for eyes - I love this color combo

• Anastasia eyebrow pencil - the best best. I get Taupe.

• Mascara - you know I am a tried and true Maybelline SkyHigh girlie - in the black bottle! Buy it from the drugstore. No link needed.

• Elemis Pro Collagen Cleansing Balm - the best makeup remover. Price feels steep but it legit lasts me 6 months.

• This is literally it. Maybe a lip gloss. So simple. So me.

Things I Sent to the Group Chat

Cookbooks I am obsessed with this fall and yes you need all of them:

• Oversharing by Cortney LaCorte - Snacks, easy dinners, cooking for company, and the kind of energy that makes you want to invite people over immediately.

• Greek Out by Maria Koutsogiannis - loud, proud, unapologetically Greek and exactly the Mediterranean cooking bible we have all been waiting for. Olive oil, feta, lemon, oregano, honey, etc - she makes it all feel very doable.

• Meals You Can’t Mess Up by Shay Spence - Shay is a food and travel writer, former People food editor, and one of my favorite people on the internet and this book is exactly what it promises. No recipe has more than ten ingredients, most cook in one pan, and every single one actually works.

• Everyday Eats by Alex Snodgrass - Alex is one of my best friends and the queen of easy healthy meals and this is her most relaxed one yet. Short ingredient lists, pantry staples, minimal cleanup. Her Skillet French Onion Chicken with Mushrooms alone is worth the purchase.

• What to Cook When You Don’t Feel Like Cooking: Make It Fast by Caro Chambers - Caro is a Substack star and an absolute force and this book is going to be everywhere this fall.

• BONUS dropping next week: A Cozy Kitchen Cookbook by Adrianna Adarme - 100 easy, approachable recipes organized by mood and pace, with Peruvian and Colombian family favorites woven throughout. Perfect timing for fall. I cooked out of it all last week and it is INCREDIBLE. The calabrian shrimp… omg.

Ask Me Anything

We’re heading into the best cooking season of the year. What do you need!! DM all the requests!

Here’s what’s at the core of a brand partnership - a brand has something they want to say, a good creator has spent years building a POV and an incredible relationship with their audience, and the two parties figure out how to tell that story.

The best partnerships and the real magic happens when brands let creators do what they do best. The brand spends time and does the research to find someone they trust and can tell the story that aligns with their community and their brands guidelines.

GOOD creators know their audiences… and they know them very very well. They know what their communities love, what makes them giggle, what they’ll immediately click out of, what questions they will want answered, and what kind of content actually IS helpful in their day to day lives. That intel came from years of cultivating their corner of the internet. By making things, testing concepts, reading comments, answering DMs, meeting IRL and building trust with a community. Start paying close attention - you’ll pick up on it more and more.

So… when a brand hires a creator and then hands them something incredibly formulaic that says exactly what to say, how to stay it, where to shoot it, which three talking points need to happen in the first seven seconds, what kind of nail polish you can and cannot wear blah blah blah... we’ve defeated the purpose.

At that point, you’re making a commercial. And there is absolutely nothing wrong with that! Make a great commercial. Hire actors. Hire creators. Use a creative agency. Put paid media behind it. There is an entire industry built around doing that and when it’s done well… its fantastic. Think of all the great commercials from years past that stay with us. The Carne Asada Taco Bell commercial with the lions from 25 years ago STILL lives rent free in my head.

But creator-led content is different. If you’re hiring someone because you like the world they’ve built, the best thing you can do is give them the room to make something that actually fits into their world.

That doesn’t mean brands shouldn’t have goals, messaging or talking points etc. Obvi they should. But there’s a huge difference between saying, “Here’s what matters to us, tell it in your words” and saying, “Do it exactly like this.”

The first is a true partnership. And that’s what works.

It’s also why I’m such a believer in long-term relationships. When you work together for six months, a year, or multiple years, you have so much more time to tell a story. Every piece of content doesn’t have to introduce the brand or product from scratch and you still can incorporate all the important points into your video / post / recipe etc. Your audience gets to see the product actually BE part of your life.

And what is even more important (the MOST important part if you ask me) is that it’s real. No one feels like someone rented your platform for a day. (I won’t even do these as no amount of money is worth it) It’s just two brands that figured out why it made sense to work together in the first place and then trusted each other enough to make something epic.

I obvi have more to say about partnerships but I think this is a good start! Everyone always is very curious about that world so hopefully this is a good peek behind the curtain to start. And for some other goods:

Recipes on Repeat Currently:

• Miso Salmon Bowls are on heavy rotation for that quick and easy weeknight meal. If you need more quick dinner ideas - here is my back to school recipe bible.

• Same goes for the Greek Chicken Bowls. The kids are obsessed with the new Greek seasoning.

• Grilled Corn and Zucchini Salad bc tis the season for both zucchini and corn!

What I’m Watching / Just Finished

• Lioness is consuming me - WHERE THE F IS JOE AND WHY HAS SHE NOT BEEN RESCUED. If you haven’t watched all 3 seasons, get your act together immediately.

• The Night Manager - I accidentally watched half of season 2 on my flight to London not knowing it was season 2 so I went back to the beginning and it’s right up our spy loving alley!

Where I Ate:

• Anajak always and forever. I went back… again.

• All Time - same story. I need to branch out but it’s so HARD!

Influenced

• Mrs Derm influenced me to get a new pair of AYR jeans that are cropped and way flattering and I love them deeply.

• I also got a new tank from them that is kinda the perfect tank. And doesn’t require a racerback bra which I didn’t own up until yesterday.

Ask me anything! You know my DMs are always open but if there’s a subject you’re dying to talk about, lay it on me.

I planned August wrong. Like for real, what was I thinking? In the last four weeks I have been to four different cities / countries and my body is absolutely shattered in the best and worst way possible. New York for the Today Show, London for the best brand trip I have ever experienced in my entire career, a week in Mexico with friends who are essentially family, and then Seattle to close our the summer with my parents and a sinus infection. Half work. Half pure joy. One hundred percent too much to cram into a single month.

(side note - I do feel like I have leveled up to a new level of adulthood as I have never had a sinus infection or taken a z-pack and omg those things really work) Shoutout to whoever said they thought I had a sinus infection on IG live last week. Tis true.

I regret nothing. But I am tired and I am so happy we are back to school and a routine. IG lives are going to be back to their regularly scheduled programming. Substack is back to it’s weekly cadence. The amount of new recipe content coming your way is out of control - we just had a few days of amazing shoots and so many great quick and easy meals.

So in the spirit of having just lived out of a suitcase for basically all of August and the fact that my brain is still an insane place to be but will hopefully regulate next week, I figured there was no better time to share my travel bible.

Here’s what I’ve got for you. The things that keep my semi-sane while traveling with or without kids.

The 10 Non Negotiables I Never Leave Home Without

• Vacuum Packing Cubes - a new addition in recent years but only it really helped me get my shit together on the few flights and keep everything organized.

• Dry Shampoo - you think I’m washing my hair daily. Absolutely not.

• Emergency Salt - no explanation needed. It’s imperative to have at all times.

• This carry on bag was gifted to me for Christmas and it’s honestly perfect. Chic but carries everything.

• Cotton Two Piece - you look cute but comfy. Top and Bottom.

• AirFly: If you are an earbud person, you probably have been in a situation where you try to watch a movie on a flight and do not have a headphone jack to plug into the tv. This solves that problem and connects with your earbuds. Bonus, a second set of earbuds can connect to the source so you can watch a movie with a friend, kid, or significant other.

• Portable Charger: I travel with 2 of these because god forbid my phone ever dies!

• Eye Mask - mandatory for long flights for sleeping.

• And these eye masks for hydration. Or a Face Masks if you’re brave enough.

• Under eye serum - this shit is MAGICAL and feels amazing.

And next week we are absolutely talking about the state of the creator economy, sponsored content, and everything in between. I have a lot to say and I have been saving it up.

See you then.

xx, G

Here’s the thing… we don’t go back to school for another month and I am not wasting a single day. End of summer is one of my favorite times of year and I have some very “Gaby coded” rituals that I look forward to. Three big things. Three things that make me feel like myself again after a summer of no schedule and absolute chaos. I LOVE A SCHEDULE. BRING IT BACK TO ME FOR THE LOVE OF ALL THINGS!

1. The easiest cooking of all time

I am done with any and all ambitious cooking until further notice. We are talking things that come together in sub-20 minutes, recipes that require zero brain power, nothing on the stovetop. Grill only. Summer produce does all the heavy lifting.

2. Sunday family dinners

This one is near and dear to my heart because it goes back to my private chef days. The family I cooked for had a standing Sunday dinner aka no invitations went out, no texts, no RSVPs. It was just known. Friends knew to show up at 4pm, bring their swim gear and towels, and live it up. As their private chef, I’d handle the mains, everyone brought a side, and the table was majorly full. I have wanted to recreate that magic ever since. We’re not quite there yet, their kids were older and the logistics were easier than having two small kids, but we’re getting there. Smaller hangs with a few friends around the table on a Sunday nights. One day we will be standing invite and I can’t wait.

3. The purge

I don’t know what it is about purging but it does something for my brain that nothing else can come close to. I come home from a trip, I look around, and something in me just needs to clear it all out. Marie Kondo is a legend, obviously, but I do not have the bandwidth to pick up every single item and ask myself if it sparks joy. So I do my own version. One room a day. One area at a time. Before I left for New York I did the entire kitchen: pantry, junk drawer, pots and pans, utensil drawers, fridge, the whole thing. When I get home I’m moving on to the bedroom and bathroom. Then the kids rooms. My office… you get the idea. The linen closet doesn’t know what’s going to happen to it. NOTHING AND NO ONE IS SAFE.

Clothes get divided into three piles: donate, gift to my sister or friends, or toss. If I haven’t worn something in two years it’s gone. I am officially retired from saving anything for a themed party. That ship has sailed and I need the closet space. The only exceptions are the forever pieces. The jackets, the coats, the things I’d wear in a heartbeat if we ever actually made it to the snow.

Someone tell me why this gives me such joy? Is it because my brain is always running? Kids, businesses, Thomas, logistics, the next deadline, whatever TV show I am on … it never really stops. So in my mind, if I can control my environment, if I can come home to a space that feels mostly dialed in / calm / like everything is exactly where it belongs, I can actually chill. Suitcases get unpacked immediately. Laundry gets done. Things go back where they live. It sounds simple but I think I’d be a much different person if I didn’t roll this way.

Anyways, that’s whats on my mind. Lots of other things to discuss but before we get to some lists. Do we want to talk about working with brands / sponsored content next week? When I said the floodgates opened on Monday, I was’t messing around. I’ve been fielding a dozen brand requests for fall and I think it might be interesting to let you in a bit BTS. Thoughts?

Recipes on Repeat

• Raw Tomato Caprese Pasta - insane. My bff Matt thinks this is the best recipe of summer.

• Avocado Peach Summer Salad - cant get enough!

• Cucumber Feta Salad - remember when this went viral a few years back? Gah I love it so much. Finn has been putting this down by the pound!

• Sun Gold Caprese - are you sending a theme. ZERO cooking involved.

Where We Ate - spent the week in NYC and really did some damage!!

• Scarr’s Pizza - perhaps my favorite slice I’ve ever had!

• Joe’s Pizza - first timer! 10 outta 10!

• Corner Store - omg get all the appetizers and a dirty martini. The steak was top notch too. Those pizza rolls - OMG

• Corner Bar - breakfast of my dreams consisting of a ham and cheese croissant and 2 delightful latte’s

• Odeon - an insane seafood salad and fries for the ultimate girl lunch!

What I’m Watching

• We finished Agency finally. I NEED THIS TO BE RENEWED FOR A 3RD SEASON

• Lioness. I’m in. I’m obsessed.

Influenced

• I’m very into consolidating my tee-shirts right now and anything stained is obvi leaving the property. So I snagged this PERFECT tee-shirt made by 2 of my favorite friends in black and white. It’s all you need. GABY20 gets you a discount.

• Got my first Argent suit and HOLY SHIT ITS PERFECTION. The red - stunning. The cut - perfect. I love this brand and how is it that I am just now learning about it. Prepare to be obsessed. The founder just gets it!

• I ordered an adjustable cooling pillow and I cannot wait. Standby for a full review. It sounds heavenly!

• I got a new crisp white button down for my trip across the pond next week along with this denim one!

• Added this to my bracelet stack to give it a bit more femininity!

Things I Sent to the Group Chat

• My two segments on Today Show OBVIOUSLY. Flank Steak up first and then a Chile Lime Chicken Salad

What an Interesting Thing to Say Out Loud

• Someone left a comment on my most recent live say this (DIRECT QUOTE) “Happy to hear you are discontinuing the MEAT seasoning…. my least favorite.” Now, I feel like she said this because she is obviously excited about what is launching next week (asking Thomas to get it up this weekend just for anyone who is super on it) -. But like LOLOLOLOLOL. It gave me such a chuckle. We have collectively lost it.

Ok that’s it for me!! Love you

I wasn’t expecting how many of you responded to it. My inbox was full of messages. The reshares on stories actually kinda shocked me. It made me realize we’re all craving the same thing: community.

Being a good villager doesn’t just happen in real life anymore. It happens online too and this week the “No Influencers” thing made me really contemplate the digital landscape as a whole and how I always try to show the f*ck up for my friends on the internet. Don’t ask me how I got from one to the other, but here we are.

If someone I know launches a business, I’m sharing it. If they write a book, I’m buying it. If they’re opening a restaurant or promoting something they’ve poured months or years of their life into, I’m there. I’m commenting. I’m sending it to my group chat. I’m telling people to check it out.

Not because they asked me to. Because that’s what friends do.

We spend so much time talking about supporting small businesses, shopping local, and putting our money where our mouth is. But one of the easiest ways to support someone doesn’t cost a thing. It takes twenty seconds to leave a thoughtful comment. It takes even less time to hit share. Honestly, commenting is probably the freest form of currency we have in todays world and it really really matters.

I’ve been so fascinated by all the discourse lately about how boring Instagram comment sections have become. Everyone is tired of seeing “comment RECIPE” or “comment SHIRT” under every post. I understand it, I feel it too. I miss the comment section of 5 years ago. It’s too transactional these days.

But I also think... that’s kind of on us.

If we don’t want social media to become a place where bots are talking to bots and AI is creating content for people who aren’t really paying attention, then we have to be the humans who keep the conversation going. We have to stop scrolling for twenty extra seconds and actually engage. Tell someone you loved what they made. Congratulate them on a launch. Ask a question. Leave a review. Make them feel like there was another real person on the other side of the screen who saw what they created and thought it was worth acknowledging.

I think that’s only going to become more important over the next few years. The more technology automates everything around us, the more valuable genuine human interaction becomes. A thoughtful comment, a message to say you’re proud of someone, sharing a friend’s work because you actually believe in it... those things really really matter. They remind people that someone is paying attention.

And while we’re talking about social media, I also think it’s worth asking who you’re giving your attention to in the first place.

Every single person you follow is an invitation into your day. Every account you follow gets a tiny piece of your time, your energy, and your headspace. If someone consistently makes you feel bad about yourself, gives you the ick, leaves you feeling like you’re behind in life, or trying to keep up or just isn’t adding anything positive, it’s okay to unfollow them. Protect your peace.

I’d rather fill my feed with people I’m really excited to root for. The people whose success makes me happy. The people whose businesses I want to see grow. The people whose posts I actually want to stop and engage with because I know there’s a real human behind them trying to build something.

Maybe this is just another version of last week’s lesson on being a villager. And these days, part of being a good villager is showing up online just as much as you show up in real life.

So that’s that. I’m doing a hard reset of what I consume on social media over the next few weeks and I feel cleansed already!! And once I’m done with that… I’m purging my house before school starts. I am a creature of habit and this brings me a lot of joy.

Recipes on Repeat

• Made a batch of this Butter Tomato Sauce this week and have been dousing all my pasta with it.

• My strawberry peach cobbler is on deck in my fridge tonight for a dinner party and I cannot wait

• Ground Chicken Taco meat that gets rolled into a bean and cheese burrito is our current breakfast of choice before camp.

• This Raw Tomato Sauce is equally as insane as the butter one from above!

• This Sriracha Lime Noodle Salad is our current lunch

• Crispy Rice Salad is my absolute favorite treat. It’s cold. It’s crunchy. It’s refreshing!

Where We Ate

• Bar Stella is back open and better than ever! It’s a great date night and their bar is quite possibly the sexiest bar in all of LA!

• Courage Bagels - I am embarrassed to say this was my first time and it is sooooo cute!!! I’ve had the bagels before but the actual brick and mortar is so cute!!

What I’m Watching / Reading

• Almost done with Season 2 of The Agency.

• If you aren’t caught up on Lioness, this is your moment. The next season comes out next week and we will be DEEPLY invested.

• Just started a book club and Yesteryear is our first book. I posted it on IG and got a LOT of mixed opinions so I’m excited to see where I land.

Things I Sent to the Group Chat

• LOVE LOVE LOVE this interview with Casey Neistat about the difference between lean forward consumption and lean back consumption. Worth a listen.

• Also ran into this video after writing the opening of this weeks Substack and it made me giggle big time. She nailed it. “my girl Kim K” - dead dead dead absolutely dead.

Ask Me Anything - keeping a running table of these and will do a big dump soon!

Happy weekend friends!! xx

I’ve heard that saying my whole life but now, at 40, it makes total sense to me.

When you’re little, your friends are just there. They’re in your class. On your tennis and swim team. They live down the street. Proximity does all the heavy lifting.

Then one day you’re an adult and somehow you’re expected to have a thriving social life while also running a business or two or three, raising kids, celebrating birthdays, scheduling all the dentist appointments, calling your parents, cleaning your house, being a partner etc. It’s no wonder everyone says they want “more community.”

The thing I’ve realized is that community isn’t something you stumble into. It’s something you build.

It’s inviting people over even when your house isn’t perfect. It’s being the first person to send the text. It’s remembering someone mentioned they had a hard week and checking in. It’s saying yes when you’d honestly rather stay home in sweatpants. It’s making the reservation, planning the dinner, hosting the mahjong night and making sure you are showing up for your people.

It’s not always glamorous, but it matters.

And maybe that’s the trade?? If you want the village, you have to be willing to help build it.

The older I get, the less interested I am in having a million acquaintances and the more interested I am in finding the people I can do absolutely nothing with.

The people who walk into your house and head straight for the fridge. Who grab your baby when your attention is elsewhere and they can see you need a hand. Who don’t care if there are toys all over the floor or dishes in the sink or you have socks laying around the house. The people where the plan changes three times, nobody even bats an eye, and somehow six hours disappear without anyone looking at the clock and you stumble out of someone’s house and it’s NIGHT TIME.

I think that’s what we’re all actually looking for.

Not more friends. Just a handful of people who feel like home.

Ok let’s take a hard left…

Recipes on Repeat

• Bean and Cheese Burritos - truly the most insanely perfect way to feed a crowd. It’s cheap. It’s efficient. I am obsessed with this life hack.

• Skirt Steak is my current love language. I just think the fact that you can give it a hard seasoning, skip a marinade, and grill it in 6 minutes is such a summer staple.

• This Tomato and Stone Fruit Salad has legit been on the menu daily. I can’t stop.

• Shawarma is our everything!

• My new Herby Vinaigrette is life altering! Make it immediately and drizzle on chicken, salmon or steak and please report back.

Where We Ate

• All Time (again) I am a creature of habit and let me tell you - the salmon bowl on their lunch menu is incredible.

• Bar Betsy - this is Betsy’s little sister restaurant a few doors down and their lunch sandwiches are top notch. As is their coffee set up. I love it here. I wish this was my neighborhood spot and I could walk there. One of my best friends is lucky enough to have this in their backyard and I fantasize about moving in with her on a daily basis. WHAT A DREAM.

• WGC at Neighborly. I know I’ve said it 100 million times but my Caesar Wrap is truly healing. I love it so much.

What I’m Watching

• We’re obsessed with The Agency. Like cannot stop watching it. Season 2 just came out and I love love love it.

Influenced I don’t really believe the over-consumption when there is a big sale. I kinda sorta hate it BUT I did stock up on a few things recently during the Nordstrom sale because these are all part of my daily routine and I know I will use them. Plus these are all FAQ’s in my DMs so here ya go.

• This is my everyday foundation and I live for it!

• The best Cleansing Balm of all times. Use it every time I wear makeup and its so gentle on your skin!

• The eye masks that my favorite makeup artist and dear friend uses on me! The best of the best!

• Also I dont need another set because I just got new ones but if you need new makeup brushes, these are the best!

Also I regret to inform you that the hype behind the Lola blankets is so real and they are in fact the best blankets I’ve ever had!

Things I Sent to the Group Chat

• Did I send all my friends this fun Chicken Salad Tartine pop-up event I am doing on Sunday at my Brentwood location. Sure thing. Be there at 12:30 for about an hour. Come hang.

• This NYTimes article about how AI is ruining small digital publishers is wild!

• Another interesting read about brands. Basically the article is arguing that talent partnerships are moving away from the traditional rate card and deliverables and toward co-owned formats and IP which I find FASCINATING as we don’t do rate cards at WGC and everything is super custom so this is speaking my language.

What an Interesting Thing to Say Out Loud

• Someone responded to an IG Story I posted this week asking me why I would take my kids to sushi as they insisted 100% of sushi will give you parasites. They then proceeded to share with me a billion and a half videos that spread misinformation and it made me really think about how fast misinformation can spread. More on that soon. But wow I was shooketh at how many videos are out there that are absolutely positively false.

Ask Me Anything - you know the drill! Shout it out in the comments and I’ll either DM you back or add it to a future substack.

Happy weekend friends!! xx

Viral content.

Everyone wants it. Everyone’s chasing it. And honestly…I get it. The dopamine hit of watching something you made explode obviously feels great. Millions of eyeballs on one thing in a few short days. It’s fun. But… it’s not where I focus my attention. As I continue to get busier with work, raising a family, cultivating my community, spending time with my friends, this is something that’s been on my mind.

I did a podcast this week about building my business. How we started WGC. How we parlayed that into Dalkin&Co and how we launched a restaurant recently. I spoke about the failures we’ve had, the success stories and how the most important part of my business can be summed up in 1 word…. Community.

When something goes viral, you get an influx of new eyeballs. Tons of new people who found you because of one specific thing at one specific moment in time. Some of them stick around. Some of them don’t. And that’s not a criticism of anyone chasing that - it works, it has its place, and some people have built incredible businesses off the back of viral moments. Absolutely no shade in that game.

However, it’s not the game I’m in.

I am far more interested in investing in my community who is going to be with me for years. Someone who comes to What’s Gaby Cooking because they trust that whatever I put up is going to work and taste good and fit into their actual life. They know that they won’t be wasting $20-$40 on ingredients for a recipe that is just mid. Someone who opens this newsletter and sits down to read it like like they are hanging with their friends. That relationship would never happen because of one video that crushed on whatever platform happens to be the “it” platform of the moment. It happens because we show up for each other consistently, over time with no shortcuts. We have the interesting conversations over DMs, on IG lives, in person at book events and retreats etc.

Slow growth is quieter. It’s certainly less flashy. It’s not what people talk about. But, in my little world, it means more than viral ever will. It’s built on actual trust, actual connection, and actually knowing who is on the other side of the screen and what they need.

xx, G

Recipes on Repeat

Cookie Cake - made this for Thomas’ birthday and Poppy’s 1/2 birthday last week and honestly, it’s such a pro summer birthday move

Zucchini Pasta - if you turned into IG live, this was how we kicked off the week. It’s an incredible recipe when you’ve got zucchini coming out of your ears.

Ground Chicken Tacos - this makes an appearance on our table once a week. Either in taco form, burrito form, quesadilla, flautas etc. You get it. It’s foolproof. I’ve been using Chile Lime instead of Taco seasoning recently and its soooooo good with that real lime zip!

Where We Ate

Berenjak - perhaps the most incredible Persian food I have had to date. This downtown LA spot has the most gorgeous patio, beautiful indoor dining, the bar of my dreams, insane cocktails and the food was out of this world. I think it might have been my favorite meal of the year so far!

All Time - one of my favorite places in all of LA! All Time is what every neighborhood restaurant should feel like. Cozy, quaint, everyone knows everyone and the food is out of this world. Their summer side dishes are 10 outta 10. The corn is insane.

Mamie - omg Focaccia Sandwiches of my DREAMS. You need this stat.

Yume Sushi - if you’re from the valley, you know Ventura Blvd is home to some of the best sushi spots in all of LA. This is our current obsession and I can report that Finn is obsessed.

What I’m Watching

Would you believe me if I told you I didn’t watch anything this week except both FIFA soccer games. I need new show recs STAT. Lay them on me in the comments.

Influenced

Ok after we talked last week I was flooded with DMs about Derma-planing my face and I ordered this one which puts the disposable ones to shame. It’s incredible.

Snagged myself a new pair of light wash jeans which are on sale right now because that feels appropriate for summer.

This tank is perfection. Got it from one of my best friends who got a size too big and this paired with a pair of jeans or jean shorts will be my uniform for the next few weeks.

Adding in some codes that we will just always keep up to date for whatever brands are offering the WGC fam some extra discounts

• Pistola - 15% use GABY15

• One Grey Day - 20% use GABY20 (use it for the tank above)

• Frame - 15% use GABY15

• Monrow - 20% use GABY20

• Crown Affair - 15% use GABY15

• State Bags - 15% use GABY15

• Alice and Oliva - 15% use GABY_15

• Tinge Beauty - 15% use GABY15

• Nyud Swim - 10% - use GABY

Things I Sent to the Group Chat

Please tell me you’ve watched this video about leaving a voicemail as a millennial v Gen Z. I am dead. I have watched it 100 times and I love it so much. Did someone send a PSA to our parents and teach us all how to leave a baller VM back in the day?

This New Creator Playbook is absolutely worth the read. Spoiler: experiential events are everything as are real relationships, giving creators moments that actually matter to them, and rewarding specificity over being a jack of all trades.

Ask Me Anything!

Hit me with any questions or topics you want answers to or a discussion about!!

Happy weekend all! Back your way next week!

xxGaby

Ok, you might remember this little corner of the internet as Little Mouths, Big Palates and honestly, that was fun. Finn was brand new, I was deep in puree season, and I had a lot of thoughts about sweet potatoes, hummus, zucchini and carrots.

But here’s the thing… when your kid starts stealing tacos off your plate before they’re one, the baby food era has a pretty natural expiration date.

SO WE ARE MAKING A PIVOT. (Hello Ross from Friends - that scene will forever make my laugh so hard that I cry)

This is still going to be about food because obviously, that’s who I am. But it’s also going to be everything that happens around food and What’s Gaby Cooking. I want to make this feel like a weekly girls night if you will. Happy hour. An unhinged phone call to your best friend. And ZERO paywall.

It’ll include all the things. A status update on whatever strikes my fancy or what’s going on at the moment. The restaurants I can’t stop thinking about. The recipes I’m making over and over again. The shows I’m binging. The random internet rabbit holes. Elaborations on whatever is happening in my DMs. The group chat conversations that somehow turn into life advice. The diabolical things that happen in my industry that will leave you with a real giggle.

Basically, this is dinner at my house. Door is always open and I don’t want anyone to ever feel like they have to leave! Nothing is off limits. No topic too random. No amount of oversharing too much.

And because we’re cleaning out the pantry while we’re here, the entire Little Mouths, Big Palates archive is now open. Every recipe, every post, every update about Finn and Poppy. No paywall. No subscription required. Just grab what you need.

Welcome to Don’t Leave Yet! Pull up a chair, stay awhile….

Recipes on Repeat Currently:

• Cacio e Pepe Romaine - I can’t stop making this. So easy and so good on the side of just about everything

• Salted Key Lime Pie - it’s Thomas’ birthday and this was his request!

• Roasted Pepper and Corn Salad - another incredible side dish that is making an appearance on all our menus for entertaining

• Smash Burger of our DREAMS. The cheese in the meat makes the caramelization from the smash truly next level.

Where We Ate

• Betsy - it’s in my top 5 restaurants of all time. Wood fired everything. The melon salad this time of year is insane but my highlights that always seem to be on the menu are the steak, snap peas, the bread with butter, gnocchi, and for the love of all things holy please get yourself the cobbler.

• 1986 x Borekas Collab - I love a Borekas DEEPLY. And their bean and cheese collab with their neighbor was elite. It’s over now but do yourself a favor and go get a traditiaonl Borekas!

• Anajak - another one of my top 5 restaurants of all time. Best to go with people who love to eat and pick 3-4 items per person and then just split everything. The laab tots are otherworldly. People love the fried chicken but I think the X Y Z are really top notch!

What I’m Watching / Just Finished

• Off Campus - incredible. 10 out of 10, no notes.

• Dutton Ranch - just finished Season 1 and loved every single episode. Beth and Rip no longer have any sort of calm Montana life.

• The Madison - was a slow start but I actually loved how intentional it felt. WAY slower than a lot of shows in that realm but beautiful.

Influenced

• I’m deeply obsessed with Mahjong. It’s all I think about, talk about and do in my free time. If you’re not already part of this cult, consider this your invitation. Highly recommend a lesson or two and then to find your quad and play as much as possible. If you need a teacher in LA, DM me and I’ll send you Beth! She is an icon.

• Dermaplaning your face. Have you done this? I had it done once in a facial and I was appalled at how expensive it was so I bought the tools to do it myself. Holy moly I am obsessed. I just got some cheapy ones on amazon so if you have a brand that you love, hit me with the links!

• Ultra Violette Sunscreen - obviously I care deeply about sun protection given how much time I’ve spent lasering my sun damage away lol. So this combo is what I’m going with this summer. I order the sunscreen from Australia as their formulation is different and better. I also layer on the Color Science on top for a really lovely tinted layer.

• This pair of jeans from Pistola and this pair from AYR are my summer staples. The AYR ones are baggier than I’m used to but I am SO into them. I fear for when skinny jeans come back into style. I won’t know how to wear them.

• I just bought myself a new Chord hat because hello, I love hats now. These are the best baseball hats ever made for women. I will die on this hill. They are pricey but consider them an investment in your skin and a very cute part of any outfit.

• My favorite hat is finally back in stock. Talk about massive sun protection. Now every single one of my friends owns this and we look like we are in a cult when we are all together.

• I posted a purge of my bedroom the other day and my DMs were flooded with questions so rounding up all the FAQ’s here

  • Cooling / Heating Mattress Pad - honestly I think this is the best thing I have ever bought. I’ll be honest, I was like absolutely NOT when Thomas originally brought it to my attention because it’s pricey, but it rocked my world postpartum for Poppy and Finn. And if you’re in perimenopause or menopause, I have heard from MANY of my friends that is life altering. You can control each side of the bed depending on what you are looking for. Thomas sleeps at -8 and I rock a more manageable -2. In the winter I will program it to +2 for when I go to bed and then it slowly cools.

  • Mattress - just got this one and we are OBSESSED. It’s a hybrid, its firm without being hard AND has a pillow-top. Thomas wants a firm mattress, I want medium and this makes us both happy.

  • Bedding - nothing fancy! Got it a few years ago and I love it! It’s cooling and so soft.

I’ve got 2 more sections that are coming soon but this is a LOT for day 1 so I’ll leave you with this…

Ask me anything! You know my DMs are always open but if there’s a subject you’re dying to talk about, lay it on me.

That’s it.

A little food. A little life. A lot of opinions.

The same dinner table we’ve always had, just a bigger and longer conversation.

xx Gaby

Before we get to the recipe, a quick announcement:

I’ll be turning off paid subscriptions to this Substack for the next few months. Don’t worry, it’s not going anywhere! But with the holidays around the corner and the work we’re gearing up to do with the LA Food Bank, my schedule is nutty. I don’t want anyone getting charged if we miss a week or two.

Stay tuned to my IG if you want to get involved in the Food Bank side of things. It’s going to be such a special project.

Okay, now let’s talk dinner.

I’m fully in my 15-minute dinner era. I don’t really know when it started, but given everything I just mentioned above, that probably has something to do with it. I want dinner FAST, but still flavorful and delish. I need veggies, protein, carbs, and tons of flavor. I want to pack as many different flavors into my kids’ mouths as possible, and yes, sometimes Poppy looks at me like “wtf, Mom?” But she also knows there’s only one dinner being served, and I’m not playing short-order cook. LOL.

This one checks all my boxes. It’s quick, balanced, and the perfect weeknight go-to when you just need something that tastes like effort but isn’t.

Chicken Stir Fry

Serves 2 adults + 2 kids

You’ll need:

• 1.5 lb ground chicken or turkey (dark meat preferred)

• 1 green zucchini, shredded

• 1 yellow zucchini, shredded

• 2 cloves garlic, minced

• 1–2 inches fresh ginger, grated

• 2 tablespoons stir fry sauce or hoisin sauce

• 1–2 teaspoons soy sauce

• 1–2 tablespoons rice wine vinegar

• Lime, to taste

• Salt, to taste if needed

To serve:
Cooked sushi rice tossed with a few teaspoons of rice wine vinegar

To make:
Sauté the meat and shredded veggies until fully cooked. Add the garlic and ginger and cook for 60 seconds until fragrant. Stir in the stir fry sauce, soy sauce, rice wine vinegar, and a squeeze of lime. Let everything simmer for about 10 minutes to thicken and come together. Taste and adjust seasoning as needed.

Serve over sushi rice and dig in!

They’re light, juicy, and full of bright flavor from lemon zest and feta. The zucchini keeps the burgers super moist (no dry turkey patties here), and they work just as well in a pita with tzatziki as they do cut into bite-size pieces for little mouths.

These burgers are one of those unicorn meals that manage to feel grown-ups and kids at the same time. They take under 30 minutes from start to finish, you can prep them ahead of time, and they’re incredibly flexible. Serve them slider-style for kids, tucked into a pita or over a Greek salad for adults, or even crumbled into rice bowls with extra veggies.

The flavor combo of zucchini, feta, lemon, and a touch of salt gives big Mediterranean energy. And if you’re in the baby food phase, you can easily set some mixture aside before salting and pan-sear tiny patties for finger food.

Zucchini Feta Burgers

• 1 pound ground turkey (or ground chicken)

• 1 small zucchini, grated and excess moisture squeezed out (about 1 cup packed)

• 2–3 ounces feta cheese, crumbled (about 1 square block)

• 1 small shallot, finely diced

• 2 garlic cloves, finely chopped

• Zest of 1 lemon

• 1 egg

• 1/2 cup panko

• 1 tablespoon Dalkin & Co Chimi or Everyday (optional but highly recommended or just use whatever all purpose seasoning you love the most)

• ½ teaspoon flaky salt

• Freshly ground black pepper

• Olive oil, for drizzling and cooking

• Tzatziki, for serving

Instructions

1. In a large bowl, combine the ground turkey, grated zucchini, crumbled feta, shallot, garlic, lemon zest, panko, egg, seasoning, salt, and pepper. Drizzle with a touch of olive oil and gently mix with your hands until just combined. Be careful not to overwork the meat as that’s the secret to keeping these burgers juicy.

2. Form the mixture into 10 small patties (or 4–5 larger ones if you’re making full-size burgers).

3. Heat a drizzle of olive oil in a large nonstick or cast-iron skillet over medium-high heat.

4. Add the patties and cook, undisturbed, for 4–6 minutes or until they release easily from the pan and are golden brown on the bottom.

5. Flip and cook on the second side for another 4–6 minutes, until cooked through and golden all over.

6. Serve warm with tzatziki on the side or tucked into pita with cucumbers and herbs.

Level 1: Baby

Skip the salt and form into mini patties. Cook until fully done, then cut into small pieces or crumble over mashed veggies, avocado or rice.

Level 2: Toddler

Serve the burger whole or sliced in half with a little tzatziki for dipping. Pair with cucumbers, cherry tomatoes, or roasted potatoes.

Level 3: Family

Load them up in a pita with tzatziki, cucumbers, and herbs, or serve over a salad with a drizzle of olive oil and lemon juice.

Tips & Tricks

• Squeeze the zucchini well! Too much moisture and your burgers won’t hold together.

• Don’t overmix the meat. A light hand keeps them juicy.

• Double the batch. They freeze beautifully and make great lunchbox protein later in the week.

• Swap-ins: Try goat cheese instead of feta, or grated carrots instead of zucchini.

For the last three weeks straight, that dinner has been Miso Salmon with sesame noodles and green beans. It’s the kind of meal that feels restaurant-worthy, tastes insane, and yet is so simple it has earned a permanent spot in our weeknight rotation. Yes, I chopped things up into toddler-friendly bites for Finn after taking this photo, but come on, I’m a food stylist at heart LOL. This picture is a poor example of that.

Miso salmon is such a vibe: it’s sweet, savory, caramelized perfection. The marinade does all the work (you can let it hang out with the fish for as little as three hours or as long as three days), and then the oven finishes things off so you get that golden crust with tender, flaky salmon underneath. Serve it with noodles or rice and you’ve got a meal that hits every note: umami, a little sweetness, freshness from the greens. Plus it’s an amazing way to intro miso to your little ones if you haven’t done that already. It’s easy enough for a random Tuesday, but honestly special enough for a dinner party.

And the best part? The whole family eats the same thing. Adults get their gorgeous filets and the kids get a chopped-up version that’s soft, manageable, and still totally delicious.

Miso Salmon

Prep Time: 15 minutes (plus marinating)
Cook Time: 20 minutes
Total Time: 35 minutes active
Serves: 4

Ingredients:

• ¼ cup sake

• ¼ cup mirin

• 4 tablespoons white miso paste

• 1 tablespoon sugar

• 4 salmon fillets (about ⅓ pound each)

• Vegetable oil, for cooking

• Sesame Noodles, below

• Green Beans, for serving

Instructions:

1. In a medium saucepan, bring the sake and mirin to a boil over high heat. Boil for 20 seconds to evaporate the alcohol.

2. Reduce the heat to low, add the miso paste, and whisk until dissolved. Raise the heat back to high, add the sugar, and whisk constantly until dissolved. Remove from heat and let cool to room temperature.

3. Pat salmon fillets dry with paper towels. Slather them with the cooled miso marinade, place in a non-reactive dish, and cover tightly. Refrigerate for at least 3 hours and up to 3 days.

4. When ready to cook, preheat oven to 425°F. Heat an oven-proof skillet over high heat. Lightly wipe off excess miso clinging to the salmon (don’t rinse). Add a little oil to the pan, then place salmon skin-side-up. Cook until the bottom browns and blackens in spots, about 3 minutes. Flip and cook 2–3 minutes more.

5. Transfer skillet to oven and bake 5–10 minutes, until the fish is opaque and flakes easily.

6. While salmon bakes, char broccolini in a separate skillet with a drizzle of oil until crisp-tender and browned in spots.

7. Serve salmon over a bed of white rice with charred broccolini on the side.

If you don’t feel like searing, you can skip straight to the broiler! Just wipe off any excess marinade, place the salmon on a parchment-lined sheet pan, and broil for 6–8 minutes until the top is caramelized and the fish flakes easily. Keep your eyes on it as you’re not supposed to broil parchment for too long!

Tips + Tricks

• The longer the salmon marinates, the deeper the flavor. I love prepping it the night before. If I’m organized enough to do it 3 days before…even better! It’s just a really easy mindless meal if you’ve done the prep work.

• No sake? Swap for dry white wine. And yes, the alcohol entirely cooks out so don’t worry about feeding it to kiddos.

• Green Beans can easily be swapped with broccoli, asparagus, or snap peas.

• Leftover salmon is incredible flaked into rice bowls. But don’t keep it for more than 2 days.

• Flake salmon and double-check for bones.

• Mix rice with a splash of broth or water to make it softer and easier to chew.

Ok let’s talk about the noodles:

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Serves: 4

Ingredients

• 8 oz noodles (soba, ramen, or spaghetti all work)

• 2 teaspoons sesame oil

• 1 tablespoon soy sauce (low-sodium if preferred)

• 1 teaspoon rice vinegar

• ½ teaspoon grated garlic (optional, leave out for littles if too strong)

• 1 teaspoon toasted sesame seeds

• 1 scallion, thinly sliced (optional garnish)

Instructions

1. Cook noodles according to package directions. Drain and set aside.

2. In a small bowl, whisk together sesame oil, soy sauce, honey (1 tsp is optional if your baby is over 1), rice vinegar, and garlic (if using).

3. Toss noodles with the sauce until evenly coated.

4. Sprinkle with sesame seeds (optional) and scallions (optional) if serving to adults, or keep plain for the kids.

Tips for Little Mouths

• Chop noodles into short pieces for toddlers to make them easier to grab.

• Leave off scallions or sesame seeds if textures are tricky.

We missed last week’s post, because, let’s be real, being a mom of 2 while running 3 businesses isn’t for the faint of heart, but I’m making it up with 3 of my current go-to recipes with endless combos!

Roasted Sweet Potato Cubes with Lime + Chimi

Sweet potatoes are on heavy rotation around here because they’re versatile, nutrient-packed, and take flavor really well. Most people say they’re done in 20 minutes, but I disagree, it’s closer to 25 for the perfect texture.

Ingredients

• 2 medium sweet potatoes, peeled and diced into ½–¾ inch cubes

• 2 tbsp Olive oil

• 1 tsp Kosher salt

• Dalkin&Co Chimi seasoning (or any seasoning blend you love - ideas below)

• Fresh lime juice, to taste

Directions

1. Preheat oven to 425°F.

2. Toss cubed sweet potatoes with olive oil, salt, and Chimi. Spread in an even layer on a sheet pan.

3. Roast for 20-25 minutes, flipping halfway through, until golden and tender.

4. Finish with a squeeze of fresh lime juice and a little more salt before serving.

5 More Seasoning Ideas to try!!

• Taco seasoning

• Curry powder + some extra garlic powder

• Smoked paprika + cumin

• Italian seasoning + Parmesan

• Cinnamon + nutmeg (for a sweeter vibe)

Green Chili Shredded Chicken with Fajita Veggies

This one is a lifesaver: and HUGE with Poppy (4.5 years old) It’s flavorful chicken, soft veggies, and easy taco fixings for us. I’ll serve it with avocado or cheese for Finn and tacos for everyone else and we’re all happy.

Ingredients

For the Chicken:

• 6 boneless, skinless chicken thighs

• Kosher salt and freshly cracked black pepper

• 2 tablespoons olive oil

• 1 cup green enchilada sauce

For the Fajita Veggies:

• 2 bell peppers, sliced

• 1 red onion, sliced

• Olive oil

• Kosher salt and freshly cracked black pepper

• Optional: corn

Directions

Chicken:

1. Season thighs with salt and pepper.

2. Heat olive oil in a skillet over high heat. Sear chicken for 3 minutes per side until golden.

3. Add enchilada sauce, cover, reduce heat to medium. Cook 25–30 minutes, flipping once halfway.

4. Shred with two forks right in the sauce.

Veggies:

1. Heat olive oil in a separate skillet.

2. Add sliced peppers and onion, season with salt and pepper.

3. Cook 10–12 minutes until soft and caramelized.

   • For babies: transfer to a blender or Beaba, pulse until smooth, and spoon-feed.

How We Serve It

• For adults: shredded chicken + fajita veggies piled onto warm tortillas, topped with avocado, cheese, or salsa.

• For babies: chicken finely shredded, veggies pulsed smooth, plus a little avocado mash on the side.

Ok let’s talk tips and tricks!!

• Batch it: Roast a double tray of sweet potatoes and keep extras in the fridge. They reheat beautifully in a skillet or air fryer.

• Don’t skimp on seasoning: Babies can handle (and benefit from!) more flavor than you think. Just avoid salt-heavy blends.

• Texture tweaks: For younger eaters, mash sweet potatoes with a fork or give them a quick blend. For older babies/toddlers, leave them cubed for practicing that pincer grasp that we’ve discussed before!

• Use thighs, not breasts: Chicken thighs stay juicier and shred better than breasts. If you want to use chicken breasts, just cook for less time because they will be done sooner.

We’re also kinda starting to say goodbye to purées. The first step is leveling up veggies in ways that are easy for little hands to pinch and self-feed, or turning those veggies into sauces that everyone at the table can love. Think roasted broccoli florets, soft carrot sticks, or pesto that doubles as baby food and a crowd-pleasing pasta sauce.

At one, the big picture when it comes to food is: more variety, more texture, more flavors, and encouraging independence. Meals start to look like smaller portions of what the rest of the family is eating, which makes life infinitely easier (and more fun).

This week we intro’d Broccoli Pesto Pasta which is truly a crowd pleaser for the entire family. It also is excellent on top of some salmon for an extra layer of veggies.

Broccoli Pesto Pasta

A family favorite that sneaks in tons of veggies, is packed with calcium, and works for everyone from toddlers to adults. No nuts, all flavor.

Ingredients

• Kosher salt

• 12 ounces broccoli florets and stalks, cut into small pieces

• ½ - 1 cup grated Parmesan cheese

• ½ cup packed fresh basil leaves, plus more for garnish

• Zest and juice of 1 lemon, plus more for serving

• ½ cup extra virgin olive oil

• Freshly cracked black pepper

• 1 garlic clove

• 1 pound small pasta (like orecchiette, shells, etc)

Directions

1. Bring a large pot of salted water to a boil. Add the broccoli and cook until tender, 5-7 minutes. Use a slotted spoon to transfer broccoli to food processor. Keep the pot of water on the stove for the pasta.

2. In a food processor, combine the broccoli, Parmesan, basil, lemon zest, lemon juice, and garlic. Pulse until super finely chopped. With the motor running, slowly stream in the olive oil until smooth. Season with salt and pepper to taste.

3. Return the pot of water to a boil and cook the pasta according to package directions. Reserve ½ cup of pasta water, then drain.

4. Return the pasta to the pot over low heat. Add about half of the broccoli pesto and a splash of the reserved pasta water. Toss until the pasta is evenly coated, adding more pesto and pasta water as needed.

5. Transfer to a serving bowl and top with extra Parmesan, fresh basil, and a little more lemon zest. Serve warm.

Pro tip: Any leftover pesto freezes beautifully and is perfect for quick toddler meals or a speedy weeknight dinner. Or add it to some chopped chicken or fish for a veggie / protein loaded meal!

So today we’re taking one of my all-time favorite recipes, chicken larb, and making it approachable for babies and toddlers. Larb is usually full of pickles, kale, sambal, sugar, lime juice, herbs… the works. It’s bold and bright and incredible. But with a few tweaks, it becomes the perfect meal to ease babies and toddlers into more layered flavors.

And yes, update from the Dawson-Dalkin household: we still don’t have any teeth. Which means textures matter, but it’s wild how well Finn manages to chew with his gums. He’s handling chunkier bites like a champ, and I want to keep doubling down on flavor so he grows up loving food that tastes like something, not just bland baby mush.

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Back to school season is here and we have to talk about lunch. This is two years’ worth of my “what do I make for lunch today?!” brain dumps. It’s my go-to cheat sheet for school lunches. I made a spreadsheet 2 years ago when Pops started school and have been making additions, subtractions, etc etc on a weekly basis. If I don’t keep it organized, my brain is mush LOL. And now… it’s yours!

Poppy’s school does allow nuts, so you’ll see some nut butter options. If your school is nut-free, swap for sunflower butter or skip entirely.

We use a 5-compartment bento box, and I keep this spreadsheet on repeat, adding new combos as the school year goes. As it stands, there are 3.3 million combos with this list alone. (Thank you dad for doing that math for me lol)

Let’s first break down the hard goods:

• This is our favorite bento style lunch box. It’s 5 compartments so that’s how I break down the combos!

• Stasher Bags - these things are godsends for snacks

• Our water bottle of choice

• If I’m sending food that needs to stay hot, I put it in this

• Poppy’s preferred lunch box with the most space!

Ok now let’s get into the actual food:

Compartment 1: Main Meal

• Arroz con Pollo // stays flavorful even at room temp.

• Avocado Sushi // squeeze lemon over to prevent browning.

• Bagel + Cream Cheese // mini bagels fit perfectly.

• Banana Peanut Butter Roll Ups // roll tight, slice into coins.

• Bean + Cheese Burrito // wrap in foil to keep warm. (I make these and buy them frozen from La Palma)

• Broccoli Candy Pasta // toss pasta with broccoli + parm for a veg win.

• Carne Asada + Rice // leftover carne asada with some leftover rice, just warm it and pop it in the heated container!

• Egg Frittatas // bake in a muffin tin for easy portions.

• Fajita Turkey Burgers // cut into halves or quarters for tiny hands.

• Falafel Bites // great with a yogurt dipping sauce. (I make these and buy them from the store in the frozen section)

• Lettuce Wraps // keep fillings separate so leaves stay crisp.

• Nut Butter & Jelly Sandwich/Roll Up

• Pancakes

• Picadillo // leftover from the night before is such a win.

• Parmesan Pasta // olive oil helps keep it from clumping.

• Pasta with Peas // frozen peas defrost in the lunchbox.

• Pesto Pasta // stir in extra cheese to mellow flavor for littles.

• Pigs in a Blanket

• Pizza Roll Up

• Pupusas // cut into wedges, serve with salsa.

• Quesadilla // cool slightly before packing to prevent sogginess.

• Quinoa Zucchini Cakes // pan-fry for crispy edges.

• Ham and Cheese Sandwich Roll Up // pinwheels make them more fun.

• Stir Fry // leftover from dinner is always a hit

• Tortellini // drizzle with olive oil to prevent sticking.

• Turkey Meatballs // pack with a little marinara for dipping.

• Fried Rice // great way to use leftover veggies.

• Turkey Sandwich // thin slices for easier bites.

• Homemade Chicken Tenders // coat with panko for crunch.

• Italian Meatballs

• Fajita Chicken with rice // slice thinly for little mouths.

• Dumplings // I am obsessed with this brand.

Compartment 2: Substantial Snack

• Cucumber Sticks + Hummus or Tzatziki // pat cucumbers dry so hummus doesn’t get watery.

• Banana + Nut Butter Bites

• Prosciutto or Salami Wrapped Mozz Stick

• Banana Bread Muffin

• Pita Chips + Hummus

• Home Fries // season lightly so they taste good at room temp.

• Cucumber + Feta Salad // add a drizzle of olive oil for flavor.

• Rice Cake Chips // spread with cream cheese or nut butter.

• Chips + Guacamole // pack guac in a small sealed container.

• Sweet Potato Fries // roast until crispy so they hold texture.

• Tomatoes + Mozzarella // cherry tomatoes work best.

• Snap Peas

• Cheese + Crackers

• Celery Sticks + Nut Butter // fill celery just before packing.

• Yogurt + Granola // keep granola separate for crunch.

• Carrots + Hummus // baby carrots for easy dipping.

• Apple Slices + Nut Butter // brush apple slices with lemon water to prevent browning.

Compartment 3: Fruit

• Strawberries // hull & slice for smaller bites.

• Grapes // halve for little ones.

• Blueberries // no prep needed.

• Clementines // peel ahead for quick access but keep whole

• Raspberries

• Pineapple // drain well so it doesn’t leak.

• Cherries (Pitted) // always double-check for pits.

• Persimmon // slice thin for sweetness.

• Pomegranate Seeds // fun for scooping, I send with a spoon.

• Peaches/Plums // slice and store with skin on to hold shape.

• Orange Slices // remove seeds for easy eating.

• Mango // cut into cubes for less mess.

• Banana // send it whole so it doesn’t brown

• Watermelon // drain on paper towel before packing.

• Apricots // halve and remove pit.

• Cantaloupe/Honeydew // use a melon baller.

• Kiwi // slice in half and pack a spoon.

• Pears // slightly underripe travel better.

Compartment 4: Something Salty

• Nuts // mix with dried fruit for variety.

• Pirate’s Booty // portion into a cup to prevent sogginess.

• Trail Mix

• Cheddar Bunnies

• Cornichons // pack in a silicone cup to keep brine contained.

• Pretzels // pair with cheese or hummus.

• Dried Fruit

• Graham Crackers

• Chips

• Castelvetrano Olives // pit-free for little ones.

• Dried Seaweed

• Cheddar Squares/Tillamook Squares/Babybel

• Chickpea Puffs

• Snap Pea Chips

• Edamame // shelled for easy eating.

Compartment 5: Sweet Treat

• Chocolate Chips

• Healthy Brownie

• Cinnamon Baked Oatmeal Cups

• Double Chocolate Zucchini Muffins

• Gummy Snacks

• Coconut Balls

• Dark Chocolate Drops/M&Ms

• Soft Banana Cookies

• Almond Butter Cups

• Fruit Leather

• Cookies // mini size to fit the box.

• Fruit Bars // look for low-sugar brands.

• Chocolate Covered Graham Crackers (Trader Joe’s baby!)

• Homemade Granola Bars // cut into bite-size squares.

This post took me 17 days to write, infinite scrolling back into my phone, but PHEW it’s all down on paper and we are ready to tackle the year! I’ll update this as I think of new ideas :) Back to school, here we come!!!!

Any other ideas, throw them into the comments!!

We just got back from Mexico, and let me tell you… chicken tinga was everywhere. I had it for breakfast, lunch, dinner, and maybe a rogue snack or two. The best part? Contrary to what you might think, tinga isn’t spicy unless you want it to be. And that means it’s the perfect flavor-packed dish to share with your littles. Both Finn and Poppy went absolutely nuts for it, which is obvi a win in my book.

Tinga is basically shredded chicken simmered in a smoky tomato-based sauce with just enough tang from the tomatillos to keep things interesting. It’s traditionally served on tostadas or tucked into tacos, but it’s incredibly versatile think rice bowls, quesadillas, or just as-is with some soft avocado slices.

Why This Works for Babies

One of the biggest milestones in baby-led feeding is learning how to grab food and bring it to their mouths and shredded chicken is the ideal texture for practicing that (so is a broken up quesadilla if you ask Finn) It’s soft, easy to grip in little fists, and can be offered in longer strips for younger babies or chopped smaller for those working on that pincer grasp.

For babies under 1, just skip any toppings with too much salt or sharp cheese (cotija can be a little bit salty!), and pull a portion of the chicken before seasoning the full batch to taste for the rest of the family.

Bone Broth Boost

We used low-sodium chicken bone broth in this recipe for extra flavor and all the nutrient-dense goodness. Bone broth is rich in collagen, amino acids, and minerals that support gut health and immune development, not to mention it makes for a super savory sauce base that both kids and grown-ups can’t get enough of.

Serving Suggestions

This one is endlessly adaptable. Here’s how I like to serve it:

• For babies: shredded chicken tinga with soft roasted sweet potato spears or avocado slices on the side. I also put it into a quesadilla this morning and broke it up for Finn to feed himself.

• For toddlers: tinga rolled into a soft flour tortilla with black beans and cheese

• For adults: pile it into a charred corn tortilla with the works: avocado, cilantro, onion, lime, the whole shebang obvi.

• For leftovers: toss it into a quesadilla, grain bowl, or over scrambled eggs for a delightful flavor boost

Chicken Tinga Recipe (Baby + Family Friendly)

Prep Time: 10 minutes
Cook Time: 35 minutes
Serves: 4–6

Ingredients

• 1 tablespoon olive oil

• 1.5 pounds boneless, skinless chicken thighs

• 1 yellow onion, small dice

• 2 cloves garlic, roughly chopped

• 1 large tomatillo, husk removed, rinsed, and roughly chopped

• ½ teaspoon dried oregano

• ¼ teaspoon ground cumin

• 1 (14.5-ounce) can fire-roasted tomatoes

• ½ cup low-sodium chicken bone broth

• 1 bay leaf

• Kosher salt, to taste

• Optional for serving: tortillas, avocado, cheddar cheese, lime wedges

Instructions

1. Heat olive oil in a Dutch oven or large pot over medium-high heat. Add the chicken thighs and cook until well browned on one side, about 6 minutes. Flip and cook the other side for 3 more minutes. Remove chicken and set aside.

2. In the same pot, add the onion and garlic. Cook until the onion is softened and just browned around the edges, about 5 minutes. Add the tomatillo and cook another 4 minutes, stirring occasionally.

3. Stir in the oregano and cumin, cooking until fragrant, about 30 seconds. Add the fire-roasted tomatoes and broth and remove from heat.

4. Carefully transfer the mixture to a blender and puree until smooth. Return the sauce to the pot, stir in bay leaf, and bring to a simmer.

5. Nestle the chicken thighs into the sauce, cover partially, and cook until fully cooked and shreddable, about 15–20 minutes.

6. Remove chicken to a plate and let cool slightly. Discard the bay leaf. Shred the chicken into strips and return to the sauce. Warm over medium heat until heated through. Season with salt to taste.

7. Serve as desired! (See notes above for baby/toddler/family options.

Katie specializes in baby-led weaning and early feeding, and she’s one of the go-to voices when it comes to making solids feel less intimidating and a lot more doable. She’s especially passionate about helping parents get comfortable with protein foods and allergenic foods early on, which is exactly what we’re diving into today.

Whether you’re wondering how to serve meat with no teeth in sight (hi Finn - legit did my body forget to make his?), how to safely introduce peanut butter, or what counts as enough protein for a baby, Katie has answers!!! Welcome Katie

Gaby: Let’s start with meat. What are the safest and easiest ways to introduce meat to babies just starting solids, especially if they don’t have teeth yet? I speak for Finn as he is almost 11 months and not a tooth in sight.

Katie: Don’t stress…your body did NOT forget to make Finn’s teeth! Having teeth - or not having teeth - has no bearing on your baby’s ability to start solid foods. When it comes to meat - if your family eats animal foods - then meat is a wonderful taste and texture and nutrition opportunity. The goal is to get the meat nice and shreddable (...think pulled pork instead of pork chops) and offer it as a finger food in strips about the size of your adult pinky finger with lots of added no salt broth for additional moisture.

Gaby: What counts as a “protein food” for babies, and how much do they actually need in those early months of eating? Our pediatrician has shared that he wants Finn to have protein (in some way, shape or form) 3 times a day.

Katie: As adults we tend to obsess about protein, but when it comes to babies: protein is not a problem. If you’re offering a variety of foods, your baby is naturally going to be getting protein from solid food here and there, even if they’re not eating a lot yet. Remember: when you’re starting solid foods, most of your baby’s nutrition is still coming from infant milk (breastmilk and/or formula). And not that you need to be counting grams of protein for your baby, but the dietary reference intake (DRI) for protein for babies 7-12 months is only 11 grams, which your baby is easily getting from the combo of infant milk + the new foods they’re trying.

For more info check out Protein: How Much Protein Does My Baby Need?

Gaby: Can you walk us through how to safely serve high-risk allergenic foods like peanut, egg, and shellfish to babies? What does early and often really mean in practice?

Katie: New research and current guidelines all point to earlier introduction of potentially allergenic foods to help prevent food allergy down the road. The Top 9 allergenic foods account for about 90% of food allergy in North America, and these are the ones we want to get in early and often. Those “Top 9” foods are (in no particular order because it does not matter what order you offer them in…) peanut, egg, cow’s milk, tree nut, wheat, fish, shellfish, soy and sesame. Your baby can eat these foods when they start showing you the reliable signs of readiness to eat but you do need to offer them a number of times (it’s not a “one and done” kind of situation)...so do try to put those allergenic foods into your rotation when you start solid foods.

Gaby: What’s your take on baby-led weaning versus purees when it comes to serving meat or other protein-rich foods? We took a very combo approach to maximize nutrition but also fine motor skills. Are there benefits to doing both?

Katie: For families who eat meat, those animal foods are great sources of nutrition, taste and texture for babies. And if the idea of offering your baby soft shreddable strips of lamb during week 1 of solid foods freaks you out, by all means, definitely do some pureed meats. Keep in mind that putting anything in your baby’s mouth - including a spoon - can be a choking hazard. So if you’re pureeing meat, try to do so by offering a pre-loaded spoon. With this approach you put the pureed meat on the spoon, put the spoon in your baby’s hand and they bring the spoon to their mouth. They’re not perfect at it at first (...it will get in their hair, ear, lap, the dog’s mouth…and then one day, eventually their own mouth) but add some no-salt-broth to your meat, whiz it up in your blender or food processor and offer it to your baby off of a pre-loaded spoon for an easy introduction to whatever meat is on the menu!

Gaby: Some parents are scared of choking when offering meat or chunky textures. Are there cuts, cooking methods, or prep tips that can ease that fear?

Katie: Soft shreddable strips of meat are ideal for early eaters. I always say, “If you can shred the meat between your finger and your thumb - then it’s safe for your baby to eat with their gums.” We want to steer clear of hard pieces of solid meat like steak or pork chops as those are choking hazards for early eaters...but cuts of beef like beef brisket or beef chuck roast work great for early eaters as do pork butt or pork shoulder roasts. Your Perfect Slow Roasted Pork Carnitas recipe is a great one for baby-led weaning. Just hold off on the salt for your baby and add additional no salt broth for added moisture.

Gaby: What are your favorite nutrient-dense protein options for plant-based families or families who want to rotate in more variety beyond meat?

Katie: Don’t sleep on legumes (...dried peas and beans and lentils)! They’re packed with nutrition and are a super affordable source of plant protein. Problem is, early eaters don’t have their pincer grasp - so they can’t safely pick up and self-feed smaller pieces of food like a garbanzo bean or a black bean. But you can easily incorporate legumes like kidney beans or pinto beans into veggie burgers, patties, or fried fritters that you then cool and cut into pieces about the size of your adult pinky finger. That’s the ideal size of finger food for your baby to be able to pick up and self-feed and it’s developmentally appropriate for babies to start self-feeding finger foods as early as 6 months provided they are showing you the other reliable signs of readiness to eat.

Gaby: Is there an ideal order or schedule for introducing allergenic foods, or do you just dive in and offer one at a time?

Katie: Great question and no real schedule. Try to get those Top 9 allergenic foods in before 11 months of age - that’s when research indicates that the protective window for food allergy prevention starts to close. In my 100 First Foods Daily Meal Plan we do 1 new allergenic food every week beginning in week 1 of starting solid foods. So by week 9 - when your baby is just turning 8 months of age, you’ve already knocked out the Top 9 allergenic foods. The only timeline thing here is: try not to offer 2 new potentially allergenic foods for the first time at the same time (because if your baby had an allergic reaction to one of the food proteins, how would you know which one it was?). You do not have to wait 3-5 days between new foods…in fact, it’s perfectly safe to offer 1 new food per day (or more than 1 if you want!) just don’t do 2 new allergenic foods for the first time at the same time. Keep in mind that if your baby is going to have an allergic reaction to a new food, the vast majority of allergic reactions occur within minutes and up to no more than 2 hours following ingestion - so just keep an eye on your baby for potential allergic reactions in the 2 hour window after they eat it.

Gaby: Let’s talk iron. Why is it such a hot topic for babies, and what are some easy ways to pair iron-rich foods with vitamin C to boost absorption? Or is that really a thing we need to consider?

Katie: Iron is important, but not something you need to stress about. Basically your baby got a big dose of iron from mom at the tail end of pregnancy. Those maternal iron stores start to dip around 6 months of age - which is fine, because that’s when you also start to introduce solid - or complementary foods (that can be naturally iron containing foods). Keep in mind your baby is still getting iron from infant milk (breastmilk and/or formula) and if you can offer a mix of plant and animal protein foods, whole grains and legumes - your baby will naturally be getting enough iron. Iron-fortified baby foods aren’t required if you’re offering naturally occurring food sources of iron like whole grains, legumes and plant and animal protein foods.

For more information check out: Iron: Does My Baby Really Need to Eat 11mg Iron Per Day?

Gaby: What if my baby hates meat or protein dense foods at first? How often should we keep trying, and are there any tricks to make it more appealing or palatable?

Katie: It’s not your job to make or “get” your baby to eat any particular food. Your job is to offer a variety of foods, so I love that you’re offering fruits, vegetables, starchy foods, proteins and allergenic foods. And if your baby doesn’t eat something you offer one day or some days - no problem. It’s your baby’s job to decide how much - or even whether they eat. You don’t need to modify or alter the food to make it more appealing, you don’t need to hide it in another favorite food, you don’t need to finish off the meal with a pouch or a particular fruit so they “get enough”. Just stick to your guns by offering a variety of foods and things will balance out nutritionally over time.

Gaby: What are some realistic go-to protein meals or snack ideas for busy parents that work for both babies and older siblings or adults?

Katie: My 100 First Foods list has 20 different protein foods including 10 plant and 10 animal protein foods that babies can eat and you can easily make. One of the best things about babies is they will eat whatever you offer - whatever time of day you offer it! Babies don’t think it’s weird to see a plate of leftover lamb, zucchini and pasta for breakfast. Lean into leftovers - you don’t have to be prepping new foods from scratch every day. Babies don’t get bored and in fact, they might need to see a food 10 or 15 times before they like or accept it, so even if that first introduction doesn’t go well - keep it in the rotation because tomorrow your baby might love it!

If you want to grab a copy of my original 100 First Foods list, I give it to everybody on my free online workshop called Baby-Led Weaning for Beginners - this is the best place to get started with baby-led weaning and you can sign up for the free workshop and grab the list here.

Whew!! That was a LOT of very very valuable info that I hope you guys find helpful! Forward this to any friends who are new in their baby feeding journey that might need a little extra encouragement! xx Gaby