Stephanie Valentine, CNP

LOVE WHAT’S ON YOUR PLATE is out in just 2 days… and I can barely believe it.

This cookbook is the result of so much love, late nights, recipe testing (and retesting), and one too many blender explosions. But at the heart of it all? A mission:
To help you fall in love with food that actually loves you back.

Balanced meals. Simple ingredients. Zero guilt.

This book is for the busy women, the wellness warriors, the ones trying to make meals that nourish the whole family and taste amazing.

Preorders are still open!

Thank you, thank you, THANK YOU for being here. This one’s for you.

The countdown is ON... ⏳

In just 3 days (June 1!), Love What’s on Your Plate will be in your hands 💛
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That means 100+ real food recipes, kitchen confidence tips, and feel-good meals are headed your way—just in time for summer cooking.

Preordered? You’re on the list!

Still need to grab your copy? It’s not too late—comment “COOKBOOK” and we’ll send you the link!

Taco night just got a glow-up 🌮✨

These Taco Bowls are packed with bold flavour, fresh toppings, and that perfect balance of cozy + clean. They're a weeknight win you'll want on repeat.

Ingredients
- 1 tbsp. olive oil
- 1 small onion, diced
- 1 lb. ground meat (chicken, turkey or beef)
- Taco seasoning - salt, pepper, cumin, chili peppers
- 4-8 soft flour tortillas (1 or 2 per person)
Toppings
- 1 398ml can black beans, drained & rinsed
- ½ 398ml can sweet corn (or fresh corn)
- 1-2 avocados, diced (or 1 cup guacamole)
- 1 cup shredded romaine or head lettuce
- Tomato salsa
- 1 cup shredded old cheddar cheese

Directions
- Preheat oven to 350 F
- Spray bit of oil in a muffin tin
- Bake until brown (about 5-10 minutes)
- Place each tortilla into each tin, making it a cup
- Heat oil in a medium skilled on high then add onion
- Turn the heat to med and sauté until translucent
- Add ground meat, stirring and cooking until brown
- Remove tortillas from the oven and layer meat and toppings - finish with cheese
- Replace in oven and bake until cheese melts (about another 6 minutes)
- Remove and serve - with hot sauce if desired

Follow along for more weeknight wins!

This recipe is a nostalgic hug from your childhood—but made with real fruit, no additives, and all the feel-good vibes. 🍓

I haven’t perfected it yet, but it’s too good not to share.

Consider it a delicious work in progress—perfect for lunchboxes, road trips, or late-night snack attacks.

This Tipsy Garlcky Chicken is juicy, punchy, and straight-up addictive! 🤤
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But don’t ask for the recipe—it’s a cookbook exclusive 😉
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Preorder now and get ready to fall in love with food again.

Yes, you can have your cheesecake and feel good too ✨

This creamy, dreamy cheesecake from Love What’s on Your Plate is an indulgent twist on a classic—made with simple, whole food ingredients that love you back.

It’s rich, satisfying, and naturally sweetened—proving that dessert can be both nourishing and next-level delicious.

This recipe is just one of 100+ inside the cookbook, where you’ll find:
🍓 Balanced meals and better-for-you treats
🫐 No diet culture, no gimmicks—just real food that fuels and satisfies
🍓 Tips to feel more confident in the kitchen and more connected to what’s on your plate

If you’re craving a healthier take on comfort food, this cookbook is for you book is for you.

Drop a 🍰 in the comments to get this recipe sent straight to your inbox!

It’s TIME! Love What’s on Your Plate—my brand-new cookbook—is now available for preorder!

This isn’t just a collection of recipes. It’s a guide to feeling nourished, energized, and truly satisfied through food—without rules or restrictions.

Inside, you’ll find:
🟡 Practical tips for mindful eating and kitchen confidence
🟡 A refreshing, feel-good approach to food that loves you back
🟡 100+ whole food recipes that are simple, balanced, and seriously flavourful
🟡 Everyday ingredients you actually recognize (no weird powders or gimmicks)

Whether you’re feeding a busy household or just yourself after a long day, this book is designed to meet you where you’re at—with real food for real life.

💬 Comment “COOKBOOK” to get the preorder link today!

This isn’t just any kale salad 👀

The Kale Parmesan Salad from my new cookbook Love What’s on Your Plate is crunchy, flavour-packed, and wildly satisfying. It’s a staple you’ll come back to again and again and it’s just one of 100+ whole food recipes inside my new cookbook—a guide to feeling nourished, energized, and truly satisfied through food.

Inside, you’ll also find:
✨ Tips for mindful eating and kitchen confidence
🥬 Balanced meals made with everyday ingredients
🥑 No gimmicks, no diet culture—just real food that loves you back

Whether you're cooking for yourself or your crew, this book will help you build a plate that feels as good as it tastes.

💬 Comment “COOKBOOK” to get the link to preorder!

Growth isn’t always comfortable—but it is worth it.

These 5 questions are designed to help you reflect deeply, get honest with yourself, and reconnect with what really matters.

1. When was the last time you said “yes” to something that didn’t feel right — just to avoid disappointing someone else? What did that decision cost you emotionally?

2. In what ways do you seek external validation to feel “enough”? And how would your choices shift if you already believed you were?

3. Are you more committed to your comfort zone or your growth? Be honest: what’s one story you tell yourself that keeps you stuck?

4. Who would you be if you stopped trying to be who others expect you to be? What fears come up when you imagine letting that version go?

5. What are you pretending not to know about your current situation? What truth have you been avoiding — and why?

Follow along for more wellness tips!

The bowl your body and taste buds will thank you for. 🥗

This Roasted Veggie & Quinoa Bowl is light, fresh, and full of flavor—with just the right balance of fiber, healthy fats, and plant-based protein to keep you feeling satisfied and energized.

Serve it as a side or enjoy it as a nourishing main—you really can’t go wrong.

Roasted Veggie & Quinoa Bowl Recipe

Here’s what you’ll need:
• 1 cup cooked quinoa (or brown rice)
• Roasted cherry tomatoes, zucchini, red onion & chickpeas
• Sliced avocado
• Fresh parsley or basil
• Toasted sunflower or pumpkin seeds

Lemon Tahini Dressing:
• 2 tbsp tahini
• 1 tbsp olive oil
• Juice of ½ lemon
• 1 tsp maple syrup
• 1 garlic clove, minced
• 2–3 tbsp water to thin
• Salt & pepper to taste

Directions:
- Roast veggies & chickpeas at 400°F for 20 mins
- Cook quinoa & fluff
- Whisk together the creamy lemon tahini dressing
- Build your bowl, drizzle, and enjoy every bite

Simple. Wholesome. Delicious. Drop a 🥗 if you’re making this one!