My Mindful Table

Sunday morning hash

I use about 20 small Yukon Gold potatoes to make two batches — perfect for easy breakfasts all week!

For each batch:
½ bag Yukon Gold potatoes (about 10–12 small potatoes), cubed
3 Tbsp EVOO
1 tsp Himalayan salt
1 tsp granulated onion
1 tsp granulated garlic

Toss everything together and spread evenly in the air fryer.

Air fry at 425° for 15 minutes, toss/flip, then cook another 8–10 minutes until golden and crispy.

Repeat with the second half of the bag!

Store in the fridge and reheat in the air fryer during the week for an easy breakfast hash.

My goal this week is to pre make a protein I can put on a toast or eat as is with a carb side as quick lunches. And of course add in some veggies! This so far is my current favorite!

Easy High Protein Chicken Salad 🥗
(GF + DF)

Ingredients:

* 2 cups chopped chicken breast
(I used my slow-roasted chicken, but rotisserie works too!)
* 1/4 cup avocado oil mayo
* 2 heaping tsp Dijon mustard
* 2 heaping tbsp fresh dill, finely chopped
* 1/4 cup Italian parsley, chopped
* 1–2 celery stalks, finely chopped
* 1/4 cup red onion, finely chopped
* 1/2 tsp salt
* Pepper to taste

Directions:
Mix everything together and enjoy 🤍
Serve in lettuce cups, with crackers, on sourdough/GF bread, or straight from the bowl.

Easy, fall apart chicken shawarma

My favorite part about this recipe is that it takes maybe 10 minutes max to throw together and then I can just leave it to cook while it creates the juiciest, most tender chicken with barely any effort.

This recipe is featuring one of my favorite shawarma marinades from . Their sauces are SO good and I love supporting women-run businesses putting good things into the world.

Okay, let’s get into the recipe

You will need:
4 chicken breasts
4-6 Yukon gold potatoes, chopped/peeled
1 small onion, chopped into 8ths
1–2 cups cherry tomatoes
Beituti Shawarma Marinade (half the bottle)
1.5 tsp of Salt
1 Tsp granulated garlic

The trick to cooking this is the tight seal. So use an oven-safe dish with a solid lid (such as a Le Creuset or lidded Pyrex casserole dish) or TIGHTLY wrap the casserole in foil!

1. Preheat oven to 250°.
2. Add potatoes, onion, and cherry tomatoes to the bottom of the dish. Season with 1 tsp salt and 1 tsp garlic powder. Toss.
4. Place chicken on top and coat generously with shawarma marinade. Add 1/2-1 tsp salt on the chicken.
5. Cover tightly with a solid lid (or tightly sealed foil).
6. Bake for 2.5 hours. Chicken should be tender and fall apart!

Serve with rice, pita, toum, cucumber salad, or pickled turnips! Sahten (Lebanese way of saying Bon appetite)!

Comment “link” and I will DM you the link to their marinade that I am obsessed with!

A fun bonus, I used my potatoes and onion I got from my CSA basket! Nailing the veggie intake and easy to digest this way!

2 Quick pickled recipes - onions + radishes recipe below 🤍

Pickled Radishes
• 3/4 cup water
• 3/4 cup white vinegar
• 1 tbsp sugar
• 1 tsp salt
• Thinly sliced radishes

Pickled Red Onions
• 3/4 cup red w**e vinegar
• 3/4 cup water
• 1.5 tbsp sugar
• 1 tsp salt
• 1 large red onion (thinly sliced, soak in ice bath first)

Directions:
Whisk ingredients, pour over veggies, store in an air tight container (love using jars) and let it sit (30–60 min or longer). Store in the fridge.

Save for later ✨

Chocolate-Dipped Roasted Almond Clusters (Dairy-Free)

These simple chocolate almond clusters are lightly roasted, dipped in rich semi-sweet chocolate, finished with flaky salt, and chilled to perfection. They make the perfect sweet bite alongside tea or a thoughtful homemade gift.

Ingredients
• 1 (8-ounce) bag raw almonds
• ½ cup semi-sweet chocolate chips (dairy-free if needed) - I use
• 1 teaspoon coconut oil
• Flaky sea salt, for topping

Instructions
1. Preheat oven to 300°F. Spread almonds in a single layer on a baking sheet and roast for 10 minutes, tossing halfway through. Remove from oven and let cool slightly.
2. Add chocolate chips and coconut oil to a microwave-safe bowl. Microwave in 20–30 second intervals, stirring between each, until smooth and fully melted.
3. Add roasted almonds to the melted chocolate and toss until evenly coated.
4. Line a baking sheet with parchment paper. Using a spoon, scoop small clusters of the chocolate-coated almonds onto the parchment.
5. Sprinkle each cluster lightly with flaky sea salt.
6. Place in the refrigerator for 20 minutes, or until chocolate is fully set.
7. Store in an airtight container in the fridge or at cool room temperature.

Notes & Variations
• Use dark chocolate for a richer, less sweet version
• Add a pinch of cinnamon or cardamom to the melted chocolate for warmth
• Swap almonds for cashews, pecans, or walnuts
• Perfect for gifting with homemade tea or packaged in small jars or bags

As this year comes to a close,
I’m taking time to reflect — gently, honestly, without pressure.

I love doing this exercise both solo and with my closest friends (aka chosen family). It’s so grounding to reflect in a safe space.

Hi, I’m Sarah, and I love deep conversations 😅🤍

These questions aren’t about doing more — they’re about listening and learning.

If you’re craving a slower, more meaningful reset… this is for you.

Save this carousel to return to when you’re ready.

I finally put together everything I’ve learned after years of colonoscopies — all in one place.

From what to stop, what to drink, what I actually use, and the Gatorade + Miralax prep… it’s all in this guide.

Whether you’re getting your first scope or you’re a fellow Crohn’s friend who’s been through many, I hope this makes the process feel a little less overwhelming.

Sharing the full post on Substack — Comment link and I’ll send it your way. A great post to save for your future scope (at least I’ll be using this for my next one ❤️🍑

It’s been a crazy week, but these last two days with family grounded me in all the best ways. My cup is full… and now I’ll be horizontal on my red light therapy mat because I’m officially done for the day. 😅🤍

Fun + Easy Halloween Snack Ideas

Whether you’re hosting a Halloween party, sending snacks to school, or just want something festive (and a little spooky) for your kids — here are some simple ideas to try! 👻✨

1️⃣ Frightfully Fresh Fruit – Turn bananas, apples, and tangerines into spooky faces with mini chocolate chips or edible eyes. A fun way to make fruit a little spookier. 🍌🍎🍊

2️⃣ Ghost Pretzels – Dip pretzels in melted white chocolate and draw ghost faces with an edible marker. Need I say more? 👻

3️⃣ Mummy Dogs – All you need is hot dogs + crescent dough. Wrap them like mummies, bake according to package directions, and add little eyes if you want extra fun.

4️⃣ Pumpkin “Puke” Dip Bowl – Scoop out a small pumpkin and fill it with your favorite dip — position it so it looks like it’s spilling out. Gross... and totally delicious. 🎃

5️⃣ Halloween Rice Krispies – A classic! Add festive sprinkles on top for a Halloween twist that’s always a crowd favorite. 🍬

6️⃣ PB&J Spider Bites – Sandwich PB&J between two round crackers, then use pretzel sticks as “legs.” Cute, crunchy, and perfectly spooky. 🕷️

Lebanese Cabbage Salad

Not the prettiest photos, but trust me—this salad is so good 🌿💛

Here’s how I make it:
🥬 1 head of long cabbage (with those soft leaves)
🌱 25 fresh mint leaves
🌿 1 big bunch Italian parsley (just the leaves)

✨ Dressing:
• ¼ cup lemon juice
• ¼ cup olive oil
• 1 tsp salt (start with a little less and can add up to 1 tsp)
• 1 tsp garlic powder

I always wash my greens with a splash of apple c***r vinegar, then chop everything finely. Toss with the dressing and that’s it—fresh, bright, and addicting.

Sometimes the simplest things end up being the tastiest . with my current food rut, I can’t help but go back to my roots to find inspiration.