EVERYDAY EATS

Best-selling cookbook author and culinary personality Alex Snodgrass is back with a fresh collection of recipes designed for the realities of everyday life. Her fourth cookbook, Everyday Eats: 100 Simple and Healthy Recipes for Real Life, releases August 25 and offers home cooks practical, flavor-packed meals that fit even the busiest schedules.

Originally from Celina, Snodgrass has built a loyal following through her brand, The Defined Dish, where she shares approachable recipes that prioritize wholesome ingredients without sacrificing taste. With more than one million followers across social media and three consecutive New York Times bestselling cookbooks, she has become a trusted voice for families looking to put nourishing meals on the table.

Now living in Dallas with her husband, Clayton, and daughters, Sutton and Winnie, Snodgrass says this latest cookbook reflects the season of life she's in today. As a working mom balancing school pickups, activities and family dinners, she understands the challenge of preparing healthy meals when time is limited.

That experience inspired Everyday Eats, her most accessible cookbook yet. The collection features 100 recipes built around pantry staples, shorter ingredient lists and simple techniques that eliminate unnecessary steps while delivering the bold flavors her readers have come to expect. The goal is to help home cooks spend less time stressing over dinner and more time enjoying it together.

The cookbook is organized by meal, making it easy to find inspiration whether you're planning make-ahead breakfasts, quick lunches, weeknight dinners or a simple dessert. Readers will find everything from Bacon Gruyere Egg Cups and Easy Banana Nut Muffins to Chicken Shawarma Salad, Marry Me White Bean Soup, Skillet-Baked Ziti with Sausage and Ricotta, Saucy Chipotle Chicken Tacos and Garlic Shrimp Stir-Fry. Sweet treats like Cowboy Cookies and Baklava-Inspired Energy Bites round out the collection.

Throughout the book, Snodgrass continues the philosophy that has made The Defined Dish a favorite among home cooks. Healthy meals don't have to be complicated, and great food should bring people together.

Everyday Eats: 100 Simple and Healthy Recipes for Real Life will be available wherever books are sold beginning August 25.

Food Stylist is Adam Pearson and Prop Stylist is Genesis Vallejo

SHEET PAN BREAKFAST POTATOES WITH BACON AND EGGS MAKES 6 SERVINGS | TOTAL TIME: 50 MINUTES GLUTEN-FREE, GRAIN-FREE, DAIRY-FREE, PALEO, MAKE AHEAD

A hearty and wholesome way to start your morning, this sheet pan breakfast is the ultimate one-pan wonder. Crispy potatoes, caramelized veggies, and smoky bacon all roast together before eggs are added and baked to perfection. With simple ingredients and bold flavor, this is an easy, satisfying breakfast that also works beautifully for meal prep. Just portion it out and reheat throughout the week-because weekday mornings deserve something delicious, too.

1 pound yellow potatoes, unpeeled, cut into 1/2-inch cubes

1/2 cup small-diced white onion (about 1/2 small onion)

1 cup small-diced green bell pepper (about 1 small pepper)

1 cup small-diced red bell pepper (about 1 small pepper)

4 slices thick-cut no-sugar-added bacon, cut into small cubes

3 tablespoons avocado oil

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

1 teaspoon garlic powder

1/2 teaspoon smoked paprika

1/2 teaspoon dried thyme

1/4 teaspoon cayenne pepper, optional

6 large eggs

1 tablespoon finely chopped fresh chives

1 tablespoon finely chopped fresh parsley

OPTIONAL FOR SERVING

Shredded sharp cheddar cheese (omit for dairy-free and paleo)

Sliced avocado

POSITION a rack at the top of the oven and preheat the oven to 425°F. Line a sheet pan with parchment paper.

PLACE the potatoes, onion, bell peppers, bacon, avocado oil, salt, black pepper, garlic powder, paprika, thyme, and cayenne (if using) on the prepared sheet pan. Toss until very well combined and the veggies are evenly coated. Spread into a single layer.