eatsby.jay

My colleague made our RD group these almond and lemon ricottas cookies (not shown) to celebrate the birth of her grandchild.

One bite in and I immediately needed to make myself. These melt-in-your mouth treats thanks to the fatty almonds will sure be a crowd pleaser…if they make it until your guests arrive 🤭

Have you been doing any Christmas baking or has this season caught you in a wave of overwhelm? I’m trying to prioritize slower evenings and weekends when I can to lock in to what matters most this time of year

My favourite type of breakfast 🫶🏼🏡

Whipped ricotta infused with orange aromatics topped with shaved frozen jalapeño and olive oil (obviously)

Whipped ricotta infused with orange zest and juice topped with shaved frozen jalapeño and olive oil (obviously)

☀️🌶️😋

Slow Saturdays 💗

Just missing a spicy margarita 🤪

I can’t wait to write my dietetic licensing exam next week so I can sip on an actual margarita in the sunshine with my classmates ☀️ 🥑

The journey to becoming a registered dietitian has felt like a never ending one but we’re almost there woooo!

I’ve been dreaming about making this for a while!

You’ve probably seen the pillowy piped ricotta toasts online so I obviously had to recreate with labneh (am I getting predictable?)

It took me a few tries to get the right thick consistency but it was worth it 🤤

Drizzled with olive oil, flakey sea salt and hot chili flakes

When your world revolves around labneh 🪐

Lunch plate from a a few days ago: labneh, jammy eggs, cucumber, tomato, carrot ribbons, dill, crushed mint, lemon juice, evoo, salt and two toasties 🫶🏼

   

Patiently waiting for consistent sunny and warm days ☀️😴

Labneh toast topped with tomatoes, mint leaves, dill, olive oil, lemon juice, salt, pepper, za’atar