My loves! We’re packing up to head to Australia this evening for my sisters’ wedding, and if I’ve done my math right, we have all things in order here to cover you while we’re away :) I am excited to eat at all the delicious cafes and come back with some fresh ideas.

In other news, meet McKenzie - a Seattle-ite, food lover, and overall kind, conscientious and wonderful lady. McKenzie is a cookbook collector and frequent home cook. She works in pro sports full time, and cooks for herself, friends and family on the weekends. She is passionate about healthy food and feeding people, and has taken more of an interest in food and wellness since being diagnosed with celiac disease (an auto-immune response to gluten). We brought her on a couple months ago to help with copy-editing, with the prospect to possibly jump in on some recipe development to give me a creative break here and there. McKenzie was volunteering as a recipe tester for me, and has always been so prompt, detailed and encouraging, so it seemed a natural transition to ask her to be more involved. She wrote this weeks’ menu for us! Hugh and I have been running all things Sprouted Kitchen for nearly 10 years, and let’s just say some extra hands are long overdue - so glad to have her along. Hope you enjoy this weeks meals. I know it’s fairly vegetable heavy, so let us know if you have any further questions on kid adjustments or adding more protein.