Happy Saturday!
This week, I got to do something I’m really proud of. I partnered with MS Canada for World MS Day to share what a day looks like for me living with MS. Managing symptoms isn’t always visible, and definitely not linear. Some days I hardly notice them. Other days, they derail everything. I don’t talk about this side of my life often (mostly because I don’t want to sound “complainy” or turn this space into something it’s not), but it feels important to share a little more behind the scenes.
Social media only shows a fraction of anyone’s reality, and I hope this video reminds people just how many folks are quietly navigating chronic or invisible illnesses every day. It means a lot to help raise awareness in my own small way. You can watch the video here if you missed it.
Now, onto food and fun things.
Another proud moment, last weekend was a close friend’s bachelorette and naturally I took on the food and it was kinda my first unofficial catering gig, and I kinda LOVED IT! It had instagram worthy spreads for both brunch and a happy hour, custom cocktails, and my first time trying caviar (dangerous…..). I’m still recovering, but it was a blast. Sharing some of the PG pics below. 😉
It also officially felt like summer this week! Perfect for our first summer dinner in the park followed by ice cream and evening walk, followed by a full-on winter-style downpour the next morning. Classic Vancouver.
ICYMI, videos from this week
robe dinner: lazy girl chicken parm
👀 watch video
day in my life with MS
👀 watch video
this weeks recipe: crispy dumpling oven baked tacos with cucumber slaw
⏱️ TOTAL: 30 minutes
🍽️ SERVES: 2 | DIFFICULTY: 🟢 | DISHES: 🟢🟢🟢 (like none!)
This weeks recipe took way more testing than I normally like. It started as smash dumplings - like a dumpling wrapper with a ball of meat smashed flat onto the grill. And after about 12 versions, I finally found a way to get the meat to stick to the dumpling wrapper, only to realize I can only cook 5 at a time and so they’re mostly cold by the time it’s time to eat and also they actually took longer to make than regular dumplings which defeats the whole purpose. AGH. So… I almost gave up and added these to my “maybe later” tab.
But then last week I saw a couple recipes for folded oven baked tacos, and lightbulb! I tried the same filling but in a larger flour taco shell instead of a dumpling wrapper, tossed ‘em all on a sheet pan, and low and behold, SUCCESS (with a few tweaks of course).
They’re easy, packed with flavor, and perfect for those dumpling cravings, without the hassle of making them from scratch. Even the frozen ones can feel like too much when you're not in the mood to clean oil splatter off the stove... just me?
Well, anyways…. let’s get your dinner, sorted!
PS: These are great to prep in advance you can freeze the tacos raw or cooked - instructions below!
Browse all my recommended tools in one place: Complete Kitchen Collection.
1/4 cup cookie scoop to measure meat (optional)
Microplane for ginger + garlic (optional)
*Note: Links above are for US retailers. Click here for Canadian options. 🇨🇦
