SID Media (2026)

06/12/2025

Recipe below. Deez…..cmon, grow up 😉. For real, roasted nuts during the holidays is a must and these are my favorite way to make them.

Crispy, gut-friendly roasted mixed nuts made with egg whites, za’atar, sumac, and fresh herbs. High in fiber, healthy fats, and anti-inflammatory spices and perfect for your gut in December.

Download my FREE Longevity Kit for more recipes, a pantry guide, and journal prompts to help you eat and live better starting today.

• ½ cup almonds
• ½ cup walnuts
• ½ cup cashews
• ¼ cup each pistachios, hazelnuts
• 1 egg white
• 1 tbsp olive oil
• 1½ tbsp za’atar
• Kosher salt to taste
• ¼ tsp sumac
• ½ tsp orange zest or fresh herbs

1. Preheat oven to 300°F. Line a baking sheet with parchment.
2. In a large bowl, whisk egg white until frothy. Add olive oil and mix.
3. Add nuts, toss to coat thoroughly.
4. Sprinkle in za’atar, salt and any optional spices.
5. Spread nuts in an even layer on the baking sheet.
6. Bake 20–25 min, stirring once halfway through, until golden and crisp.
7. Cool completely: nuts will continue to crisp as they cool.

01/12/2025

Five foods to help sleep better. Grab my FREE Longevity Kit in bio full of recipes, a pantry guide and journal questions to help us eat better, sleep better and live better.

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29/11/2025

Recipe below. Grab my FREE Longevity Kit full of recipes, a pantry guide and journal prompts to help us over 40 eat better, sleep better and live better.

Skip the sandwich and make better use of your leftovers. I’m turning mine into crispy turkey ‘lardons’ and serving it with a parsnip puree (instead of mashed potatoes) and a blackberry sauce (instead of cranberry sauce).

Blackberry Sauce Ingredients
• 12 oz blackberries
• 4 oz granulated sugar
• 1 tsp lemon juice
• Kosher salt to taste

Instructions
1. Simmer berries, sugar and salt over medium heat until berries break down (25 min).
2. Let cool, transfer to blender, blend on high (or immersion blender).
3. Strain through a mesh sieve to remove seeds and skins.
4. Taste and adjust and add lemon juice if flat, a tiny splash of water if too thick.
5. Sauce should just coat the back of a spoon.

Turkey Lardons
Ingredients
• 4 oz Turkey breast cutlets or tenderloin, cut into cubes
• 4 tbsp extra virgin olive oil
• Kosher salt to taste

Instructions
1. Heat oil in large pan over medium high heat.
2. Once hot, add turkey, season with salt. Sear on all sides until crispy and golden brown (about 5-7 minutes).

Parsnip Puree
Ingredients
• 1-2 parsnips, peeled, chopped
• 12-16 oz whole milk
• Kosher salt to taste
• Lemon juice to taste

Instructions
• Simmer parsnips in milk on medium low heat (watch closely to ensure milk does not boil over).
• Add parsnips and some of the cooking liquid to blender or immersion blender.
• Blend until puree consistency: not pourable, but thinner than mashed potatoes.

24/11/2025

No long caption here. Link in bio and et cetera and so forth.
Bricksandmortarfood.com

22/11/2025

Recipe below and grab my free longevity kit full of recipes a pantry guide and journal prompts to help us sleep better eat better and live better starting now.

Caramelized Onion Dip
• 2 large yellow onions, thinly sliced
• 1 small shallot, thinly sliced (optional for depth)
• 1 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp lemon juice
• ½ tsp soy sauce
• ½ tsp fresh thyme (or rosemary or sage)
• 1 tsp miso paste
• Kosher salt to taste

Caramelize the Onions
• In a large pan, heat olive oil over medium.
• Add onions + shallot + salt. Stir occasionally for ~25–30 min, until deeply golden and soft.
• Add vinegars, soy sauce, herbs, and miso.
• Cook 2–3 more min to integrate.
• Transfer to a blender or food processor and pulse to a chunky, salsa-like texture.

15/11/2025

Recipe below and grab my free Longevity Kit full of recipes, a pantry guide and journal prompts to help us sleep better, eat better and live better starting today!

Squash Ingredients
• 1 medium delicata squash, peeled, seeded, sliced into ½-inch thick half-moons
• 2 tbsp olive oil
• 1 tbsp light brown sugar (or coconut sugar)
• 1 tsp ground cinnamon
• Pinch of kosher salt
Instructions
1. Preheat oven to 425°F. Line a baking sheet with parchment.
2. Toss squash with olive oil, sugar, cinnamon, and salt until coated.
3. Roast 22–25 minutes, flipping halfway, until caramelized and tender inside.
4. Serve with cherry–pomegranate sauce and pistachio cream.
Hot tip: That 425°F roast gives you crisp edges and soft centers — 350° will cook it, but not caramelize it.
Cherry–Pomegranate Sauce
• 8 oz frozen pitted cherries
• 1 oz bourbon
• 1 oz honey
• 1 cinnamon stick, toasted
• Zest & juice of 1 orange
• 1 tbsp cold butter
To make:
In a small pot, combine everything except the butter. Bring to a boil, then reduce to a simmer until thickened. Remove cinnamon stick, add butter, and swirl to emulsify.

Pistachio Cream
• ½ cup roasted, salted pistachios
• 6 oz whole milk
To make:
Blend until smooth (1–2 minutes). Strain for texture. Warm gently if you want a silky finish

12/11/2025

Recipe below and grab my free Longevity Kit full of recipes, a pantry guide and journal prompts to help us eat better, sleep better and live better starting today!

Flat Iron Steak

• 10–12 oz flat iron steak
• Kosher salt

Delicata Squash Purée

• 1 medium delicata squash, halved, seeds removed, sliced
• 2 tbsp olive oil
• 1 small shallot, thinly sliced
• 2 cloves garlic, smashed
• Zest & juice of ½ lemon
• 2½ cups vegetable broth or water
• Kosher salt

Cherry Bourbon Sauce

• 8 oz frozen pitted cherries
• 1 oz bourbon
• 1 oz honey
• 1 cinnamon stick, toasted
• Zest & juice of 1 orange
• 1 tbsp cold butter, cubed
• Kosher salt

Pistachio Cream (Optional Garnish)

• ½ cup roasted, salted pistachios
• 6 oz whole milk

Optional Toppings:
Chopped toasted hazelnuts or pistachios

1. Grill the Steak

1. Season steak generously with kosher salt.
2. Grill over high heat to desired doneness.
3. Let rest 10 minutes before slicing.

2. Make the Squash Purée

1. Heat olive oil in a medium pot over medium heat.
2. Add shallot and garlic with a pinch of salt; cook 3–4 minutes until softened and fragrant.
3. Add sliced squash and sauté 6–8 minutes, seasoning lightly with salt.
4. Add broth and lemon zest; simmer 10–12 minutes until squash is tender.
5. Blend until silky smooth, adding liquid as needed. It should hold its shape when pushed with a spoon.
6. Finish with lemon juice and season to taste.

3. Make the Cherry Bourbon Sauce

1. In a small pot, combine cherries, bourbon, honey, cinnamon stick, orange zest and juice, and a pinch of salt.
2. Bring to a boil, then reduce to a simmer. Cook until cherries break down and sauce thickens slightly, 8–10 minutes.
3. Remove from heat and discard cinnamon stick.
4. Add cold butter and swirl gently until melted and emulsified.

4. Make the Pistachio Cream

1. Blend pistachios and milk until smooth, 1–2 minutes.
2. Strain through a medium mesh strainer to remove large pieces but keep some texture.
Optional: Warm gently and strain again for a silky finish

10/11/2025

Recipe below: Grab my FREE Longevity Kit full of recipes, a pantry guide and journal prompts to help us sleep better, live better and eat well all month long.

Delicata Squash Soup with Pistachio Cream + Toasted Hazelnuts

Ingredients
• 1 medium delicata squash, halved, seeded, sliced
• 2 tbsp olive oil, divided
• 1 small shallot, thinly sliced
• 2 cloves garlic, smashed
• Zest & juice of ½ lemon
• 2½ cups vegetable broth or water
• Kosher salt

Optional finishing:
• Extra virgin olive oil
• Chopped toasted hazelnuts, pumpkin seeds, or walnuts

Instructions
1. Sauté aromatics
• Heat 2 tbsp olive oil in a soup pot over medium heat.
• Add shallot and garlic, season lightly with salt, and cook until softened and fragrant, about 3–4 minutes.
2. Cook the squash
• Add sliced delicata squash to the pot.
• Sauté for 6–8 minutes, stirring occasionally, until the edges begin to turn golden.
• Season lightly again with salt as it cooks.
3. Simmer until tender
• Pour in broth and lemon zest.
• Bring to a gentle simmer and cook 10–12 minutes, until squash is completely tender and flavors have melded.
4. Blend it up
• Carefully transfer everything to a blender (or use an immersion blender).
• Blend until silky smooth.

Pistachio Cream

Ingredients
• ½ cup roasted, salted pistachios
• 6 oz whole milk

Instructions
1. Combine pistachios and milk in a blender or use an immersion blender in a tall container.
2. Blend until smooth and creamy, about 1–2 minutes.
3. Strain through a not-too-fine mesh strainer to remove larger pieces but keep some body.
4. Optional: Gently warm the mixture over low heat, then strain again for a smoother, richer finish.

05/11/2025

Tomatoes can be a great addition to a (not too late at night) dinner to help promote better sleep.

Drizzle with some of the best olive oil on the planet from , sprinkle with some walnuts and fresh herbs and you’ve got yourself a great side dish that can help you sleep like a baby.

If you want more recipes like this, my FREE Better Sleep Kit is for you: recipes, a pantry guide and journal prompts, all designed to help us rest and recover well. Link in bio.

03/11/2025

Recipe ⬇️Grab my FREE Better Sleep Kit in bio. Full of recipes, a pantry guide and journal prompts to help us sleep better all month long.

16 oz ricotta, whipped
Zest of orange
Juice of orange
1 tbsp Honey
1 tsp chopped Fresh thyme
1 tsp chopped fresh rosemary
1 tsp chopped Pistachios
1 tbsp protein cookie batter granola

8 oz frozen pitted cherries
1 oz bourbon
1 oz honey
1 cinnamon stick, toasted
Zest and juice of one orange
1 tbsp butter, cold, cubed

Instructions
1. In a small pot over medium heat, add in the cherries, bourbon, honey, cinnamon stick, zest & juice of the orange & salt. Be careful when adding the bourbon as the alcohol can flame.
2. Bring to a boil, stirring, reduce to a simmer and stir occasionally until the cherries have broken down and the sauce has thickened slightly.
3. Remove from heat, remove and discard the cinnamon stick and add the cold butter.
4. Swirl the pan and gently stir the sauce to melt and emulsify the sauce.

Make the Ricotta
1. Combine ricotta, zest, juice, honey in a food processor or bowl and whip until smooth and light.
2. Add fresh chopped herbs, whip again for a short amount of time.
Garnish with more fresh herbs, pistachios and serve with crackers, chocolate or your favorite cheese to mouth vessel.

01/11/2025

Recipe below! I just love this one. And the movie. Closing out Lower Cholesterol Month in style.

Download my free Lower Cholesterol Kit full of recipes, a pantry guide and journal prompts to help us keep our cholesterol in check all month long. Link in bio.

• 1 small sweet potato
• 1 small parsnip
• 1 small gold or red beet, peeled
• 1 butternut squash
• 2 tbsp apple butter (see previous reel)
• 1–2 tsp olive oil
• Kosher salt
• Fresh parsley for garnish

1.
Prep the Veg

• Peel and slice all veg very thin (~⅛”) using a mandoline or sharp knife
• Season all veg with oil and salt.

2.
Make the Apple Butter Glaze

• Mix 2 tbsp apple butter with 1 tsp olive oil, salt.
• Thin with a tiny splash of warm water to make it spreadable, not thick like jam

3.
• Lightly oil your baking dish
• Alternate slices of veg in a spiral or shingled stack, like mini ratatouille
• Brush or spoon apple butter glaze over the top

4.
Bake

• Cover with foil and bake at 375°F for 30–35 min
• Remove foil and bake another 10–15 min until edges are crisped and veg is tender
• Broil last 2 min if needed for extra browning

31/10/2025

Closing out Lower Cholesterol Month! The last 31 days have been full of heart healthy, flavor maxed dishes that support our longevity. Here are a few of my favorites! See you in November for Better Sleep Month!

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SID Media