Between It All

Recipes

Afternoon Reset Bowl

This is what I make when I need a minute.

It’s not really a recipe — just something simple that slows things down for a second.

Ingredients

  • Greek yogurt
  • Fresh berries
  • Honey
  • Granola (optional)

Instructions

  • Add yogurt to a bowl
  • Top with berries
  • Drizzle honey
  • Add granola if you want

Nothing fancy, just what works for us.

Pasta Carbonara

This is one of those meals that feels a little more special than it is.

It comes together quickly, uses a handful of ingredients, and somehow still feels like something you’d order out. I make this when I want dinner to feel different without putting in much more effort.

It’s simple, but it matters how you do it — mostly just paying attention for a few minutes.

Ingredients

  • 8 oz spaghetti (or any long pasta)
  • 3 egg yolks
  • 1 whole egg
  • ¾ cup grated parmesan (or pecorino)
  • 4 oz pancetta or bacon, diced
  • 2–3 cloves garlic (optional)
  • Fresh cracked black pepper
  • Salt

Instructions

  1. Cook the pasta
    Bring salted water to a boil and cook pasta until al dente.
    Save about 1 cup of pasta water before draining.
  2. Make the sauce base
    In a bowl, whisk together:
    • egg yolks
    • whole egg
    • parmesan
    • lots of black pepper
  3. Cook the pancetta
    In a pan, cook pancetta until crisp.
    Add garlic if using, just for a minute.
  4. Bring it together
    Turn the heat OFF.
    Add drained pasta to the pan and toss.
  5. Add the sauce
    Pour in the egg mixture and toss quickly.
    Add a splash of pasta water to loosen and create that creamy texture.
  6. Finish
    Keep tossing until glossy and smooth.
    Add more cheese + pepper to taste.

Tips:

  • If it feels too thick → add pasta water
  • If it feels too thin → add a little more cheese
  • The key is no direct heat when adding the eggs

This is one of those meals that always feels worth it.

Steak Street Tacos

These are the tacos we make when we don’t feel like overthinking dinner.

Simple, really good steak, warm corn tortillas, and just enough on top to make it feel complete. Nothing extra, nothing complicated — just everything done right.

It’s one of those meals that always works.

Ingredients

  • 1–1.5 lbs flank or skirt steak
  • 2–3 limes
  • 3 cloves garlic, minced
  • Olive oil
  • Salt + pepper
  • 1 tsp cumin
  • 1 tsp chili powder

For serving:

  • Corn tortillas
  • White onion, finely chopped
  • Fresh cilantro
  • Lime wedges
  • Optional: salsa or hot sauce

Instructions

1. Marinate the steak

In a bowl or bag, combine:

  • juice of 2 limes
  • garlic
  • olive oil
  • cumin + chili powder
  • salt + pepper

Add steak and let sit for at least 30 minutes. (Or up to a few hours)

2. Cook the steak

Heat a pan or grill over high heat.
Cook steak 3–5 minutes per side, depending on thickness.

You want a good char.

Let it rest for 5–10 minutes, then slice thin against the grain.

3. Warm the tortillas

Heat corn tortillas in a dry pan or directly over flame until warm and slightly charred.

4. Assemble

Add steak to tortillas, then top with:

  • onion
  • cilantro
  • squeeze of lime

That’s it.

This is one of those meals that never needs changing.

Tips:

  • Keep it simple — the steak is the star
  • Slice thin for the best texture
  • Don’t skip the lime at the end

Talia