Happy June, friends!
School just wrapped for us, and we’re officially coasting into summer. We’re planning for slower days, more family time, and soaking up the season with an incoming 9th grader (how did that happen?!), a 4th grader, and a 2nd grader.
We’ve been living at the grill lately, and I’ve been baking through all the feelings—because somehow watching your kids grow up stings less when you’re busy measuring almond flour and coconut sugar. But when it comes to dinner, I’m still all about easy, one-pan meals—and this week’s recipe is just that.
All three of my kids are obsessed with buffalo wings right now. I make them occasionally, but they destroy my oven (hi, crispy chicken skin at 450°F), and no one ever eats all the meat off the bones. So, I took their favorite flavors and turned them into a fun, one-pan enchilada bake that’s way less messy and just as satisfying. I hope it brings some joy (and ease) to your table this week!
xo
Danielle
Live Q&A Replay
We had a great Q&A this week! We discussed what I eat during a flare up, high protein and egg-free breakfasts, current projects I’m working on (and dream projects!!), evening cravings, if I’m into fasting, non-toxic skincare, and so much more!
Links for things we discussed!
Collagen Peptides (or Thrive Market Brand)
The Difference Between Bone Broth Protein and Collagen Peptides
Buffalo Chicken Enchiladas
Serves 4 to 6
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