How it's going Reader? Is it just me or are the holidays actually a fever dream? Like, one minute it’s September 1st and I’m feeling smug with my pumpkin candles while planning for Fall, and the next thing I know it’s December 22nd, I’m taping a broken ornament back together with scotch tape, someone’s crying over glitter glue, and I haven’t made a single cookie. Which is exactly how this salted dark chocolate almond bark came to be. It’s literally panic-proof. The kind of recipe you can throw together when your kitchen looks like a wrapping paper tornado, your kid is singing Jingle Bells on loop, and you just need one thing to feel like it’s under control. Melt chocolate. Toss in almonds. Sprinkle flaky salt like you’re doing something fancy. Chill. Smash. Eat. Hide the best pieces for yourself behind the lettuce. That’s it. It’s salty, crunchy, perfectly sweet-but-not-too-sweet, and somehow feels festive even though it takes like 6 actual minutes of effort. Plus it's zero sugar, low carb, and actually tasty. Package it up with a ribbon and suddenly you’re the person who brings homemade things to the cookie swap. Look at you go!
Have fun! :) xoxo Olivia |
Hi, I’m Olivia, and I’ve been creating easy recipes made for real life since 2018, all with minimal ingredients and convenience in mind. My recipes are quick and easy—just grab a few ingredients and you’re good to go! I focus on high protein, low carb + keto, & carnivore recipes.
How it's going Reader? Okay so it’s not technically cold outside, but I’m declaring it: cozy food is in season. I don’t care what the weather app says. I lit a candle that smells like warm vanilla woods and made this broccoli cheese frittata, so fall has begun in this house. And listen… I didn’t mean to make a frittata. I was just trying to use up the rest of the eggs, some sad broccoli, and a little leftover shredded cheese that’s been floating around the fridge since back-to-school started....
How it's going Reader? I’ve been obsessed with chai tea lattes since I was 22, when I lived in Colorado, I tried one at a little coffee shop called Paris (of course). Oh 2009, what a time to be alive. This chai spice mix is my go-to now. Because store-bought is usually full of weird sugars and filler garbage that no one on this planet asked for or needs. This one’s cozy, clean, and ready for lattes, protein shakes, cookies, all of it. Also: trying to plan ahead for Halloween this year, but...
How it's going Reader? It’s September 9. Which means I’m lighting a pumpkin candle, sweating through my hoodie, and baking something with maple because fall is a mindset. These protein maple pecan blondies are what I like to call a “seasonal soft launch.” Sweet, chewy, nutty little squares of comfort that give all the cozy dessert feels... but still check the box for being high protein and low carb. We love a responsible-ish treat. I made them during that weird back-to-school energy where I...