Hawthorn Kitchen (2024)

06/10/2022

Fall preservation. 🍁 The attempt to save the taste of the summer for those dark winter moments when we need it most 🖤
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I’ve got some purple basil, green basil, calendula, sage, lemon thyme & marigold here. I wish I could send you a smell through Instagram 🌼
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I’m dreaming up some salty ways to incorporate these tastes and fragrances throughout the coming season.
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14/08/2022

was overflowing with color and juiciness today… thanks to and for growing the food for this weeks meal prep! It’s my second to last week before Hawthorn Kitchen takes a pause to rest, reflect and recreate.
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03/08/2022

It’s your last few chances to try Hawthorn Kitchen Meal Prep before we take a break for the rest of the summer. Starting August 22nd… It’s time to REST. As a small business owner, it’s hard to find balance between work and life sometimes but it’s necessary to make spaciousness for the creative juices to be re-inspired. So I am going take some time to juice that creativity, maybe ferment it a little bit, then showcase it in the fall when I am rejuvenated and ready to make more magic happen. Thanks for all your support the last few years friends. I appreciate it so very much.
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29/07/2022

Heat Wave Salad… fresh local greens from , cardamom blueberry dressing, cucumber, tomato, kalamata olive, wild rice, currants and sheeps feta.
Does anyone else struggle with eating when it’s so hot? I don’t feel hungry until the sun goes down sometimes. And then I’m ravenous. This salad, midday was really helpful instead of waiting all day to eat. Crisp and fresh and bright… it was just what I needed.
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03/07/2022

It’s meal prep Sunday! I will be delivering meals on Tuesday this week due to the public holiday and will also be taking the next week off to celebrate my mom and her courageousness of becoming a teenage mom 36 years ago. I like to celebrate her on my birthday because I wouldn’t be here or who I am without her. Do you like to celebrate your mom on your birthday?
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See you back in the kitchen the week of the 18th ya’ll, I’m going camping! 🏕🎉🎈
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Oh and uh, Hawthorn Kitchen subscriptions make real good birthday gifts btw! 😏
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24/06/2022

*Wednesday Market Update*
I will no longer be selling food at the market, but I will still be there, to nerd out on meal prep with anyone who wants to talk about it :)

19/06/2022

Happy Sunday! I just finished a new option for the meal subscriptions and I am pretty excited to announce that I am now offering a Light Protein option. This means the meal plan will be more focused on plant proteins like
local and soy free delicious tempeh, seafood, poultry and bone broths. This option will omit red meats like beef and pork.
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Ok! That’s all for now :) Off to the to finish shopping for tomorrows meal kit deliveries!
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Maybe see some of you at the Wednesday this week for some farm fresh veggies stuffed in a wrap or a gluten free & vegan carrot cake?!!
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16/06/2022

Discounted market goodies! Will deliver for orders over $25!
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Salmon Wrap loaded w/ Local Veggies $10
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Black Bean & Yam Wrap $7
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Both come with a choice of sauce: peanut or pesto!
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Hummus w/ Pickled Beets and Veggies Platter $9
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GF & Vegan Carrot Cake $4
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DM me for more info or to order. Will deliver tomorrow from 3:30-4:30pm.

11/06/2022

I got a tour of the factory today! I went to pick up a case of their amazing tortillas for the salmon and black bean wraps I make for the Wednesday … and it was so great to see the whole conmadre family and hear about how they are working hard to perfect their already incredible recipe. They only use 3 ingredients… artisanal flour, sunflower oil and salt. That’s it. No preservatives or additives! So simple & delicious. I’m feeling really grateful for this community of food growers and makers 💚
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22/05/2022

This is my mom. I love days when we are in the kitchen together. She is one of the strongest human beings I know. One of our dreams is to steward a little piece of land somewhere around here one day. We’d like to grow food and medicine to support Hawthorn Kitchens meal prep and the local community. has been helping us on our search. We are looking for 2-5 acres, zoned rural reserve w/ a cute house and maybe some existing outbuildings or gardens. She wants to get her hands in the dirt and grow. I want to make delicious, nourishing food directly sourced from the soil we care for. And maybe one day a commercial kitchen too! It’s a big little dream, and the more we envision it, the closer it feels to being a possibility. Anyway, thanks for dreaming with me in this moment. ☀️
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21/05/2022

Vegetables are my happy place!
🙋‍♂️🌶🌱🙏☀️🍅🥦🧺🥰💚

16/05/2022

Check out this chimichurri chicken sandwich from a few weeks back! We used wheat w/ chicken, arugula and house roasted red pepper. And a pink potato salad featuring pickled beets and eggs. I love being inspired by local providers to create meal plans that are not only nourishing, but incredibly delicious too.
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Have you been interested in trying out Hawthorn Kitchens meal prep subscription?! For the month of May we are offering a 30% discount for new clients first week of meal prep. DM me for the secret code!
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This could be your opportunity to get organic, hyper local, zero waste meal prep delivered to your door! Feel free to ask any questions you have in the comments below! 👇
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05/05/2022

So excited to welcome Nat to the Hawthorn Kitchen team! They’ve been helping chop, stir, whir, pack and deliver all the farm to table meal kits this week! So grateful for all their support…
👨‍🍳🔪🥒

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03/05/2022

Does anyone else get excited to grocery shop? I know for some it’s an overwhelming experience, and I resonate with that as well. But the accumulation of vegetable art on a conveyer belt en route to the kitchen to be transformed into dinner is such a beautiful moment.
🛍🥖🍅🥦
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02/05/2022

So excited to welcome Nat to the Hawthorn Kitchen team! They’ve been helping chop, stir, whir, pack and deliver all the farm to table meal kits this week! So grateful for all their support… 👨‍🍳🔪🥒

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20/04/2022

Do you ever travel by taste?
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As we transition into a time that becomes less dependent on fossil fuels, and travel to far off places is more and more of a luxury… I am inspired to remember places I have loved, by the food that I experienced there.
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This dish is a memory from a time when I flew to visit a friend who was learning Spanish and teaching English in the Dominican Republic. It was my first time out of the country. And I was going all by myself. When I landed, the adventures began and we found ourselves at grandmas house, in the lush garden with a huge spread of amazing food. Pickled onions, avocado, yucca, crumbly cotija cheese, beet potato salad, rice and beans. A rainbow feast that was implanted into my palate forever.
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I don’t usually eat avocado or plantain because they just don’t grow around here, but every once in a while I like to travel back in time and across space, to visit the moments that have sparked the fire of my passion for food. The impact that this single meal has had on me as an individual only amplifies the importance that food is to every culture.
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Access to ancestral foods is so vital to the well being of our bodies. We are made up of that food. The food that our grandmothers and their grandmothers ate. And although I don’t have any direct ancestry to the Dominican food culture, I am so grateful that their connection to food was so alive that it fueled my journey of food appreciation, exploration and ancestral connection.
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22/03/2022

New Monday ritual of posting the next weeks meal plan— starts today! Happy Spring Equinox y’all! I am feeling energized by the budding of the new season ☀️ How about you?!
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Pictured above we have the next weeks Meal Plan posted for delivery on March 28th, 2022. If you want to sign up, click the link in my bio to go to the order page. You can sign up anytime before Friday the 25th at 5pm.
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Meal One
Spring Nettle Pesto (foraged by .ecology) Pasta ( ) Pacific Coast Prawns & Sautéed Seasonal Vegetables (sourced from )
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Meal Two
Burger w/ Onion, Lettuce, Tomato, Avache, Garlic Aioli, Sweet Potato Fries & Side Greens w/ Elderberry Dressing (from )
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Sesame Chicken & Forbidden Rice Bowl w/ Rainbow Veggies, Purple Cabbage & Peanut Sauce•
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22/02/2022

Hey y’all! I’ve got some exciting news… Hawthorn Kitchen is about to make some spring time transitions! 🌱
We are going to lower our prices and offer a sliding scale for every meal plan subscription so that access to locally grown, whole foods is more affordable for everyone!
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We’ll be switching the explorivore custom meal plan to a low FODMap plan, which eliminates a lot of common allergens and is really helpful for gut healing, I’ll talk more about low FODMap later :)
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We are partnering with Happy Belly Nutritionists (local to Bellingham) to redesign our meal plans to make them the most nourishing, nutrient packed, delicious meals they can be.
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And finally, I am recruiting another chef, a marketing director and a delivery driver to make all this magic happen so that we can serve the wider, hungry communities of whatcom and skagit! If you know anyone who might be interested send them my way!
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Thanks for supporting Hawthorn Kitchen during this transition, I appreciate y’all so much!
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07/02/2022

Valentines Day is just around the corner. Do you want a very special, hyper local, zero waste meal kit for two? DM me if you’re interested! Will deliver for free to Bellingham residents!
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02/02/2022

If there’s one thing I know, it’s meal prep ;) This is your humble invitation to join me tomorrow at 4pm for a virtual mini workshop about Meal Prep Basics, held here on at 4pm!
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Join me for a half hour of juicy pro tips on what I think are the best tools for filling your fridge full of nourishing food for the week!
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I’m looking forward to sharing with you 😊
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30/01/2022

Looking for a creative, local, zero waste, at home Valentine’s Day experience?
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Hawthorn Kitchen will be making and delivering a 4 course meal kit for two!
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First Course:
French Bread w/ Sundried Tomato & Romesco
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Second Course:
Radicchio, Pomelo & Blood Orange Salad w/ Citrus Honey Dressing
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Third Course:
Pork Chop w/ Charred Carrot Sauce & Green Beans
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Fourth Course:
GF Vegan Cashew Cheesecake w/ Apricot and Pecan Crust topped w/ Candied Kumquat
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You’ll receive your meal kit around 4pm on Valentines Day, fresh and ready to cook. Everything will be ready to serve within 20 minutes! Super easy & quick, gourmet meal in no time! 🧡
Cost: $115 per person, free delivery to 98225. DM me w/ any questions!
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28/01/2022

Cooking with Hawthorn Kitchen’s meal kits are super easy!
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🚙 Meal Kits are delivered to your front porch on Mondays between 4 & 6pm
🧊Kept fresh inside the cooler bag w/ ice packs and ready to get put in the fridge
🟣 Each meal is color coded and labeled by step that corresponds with the cooking tips meal plan sheet that is provided each week
🧑🏽‍🍳All you need to do is put on your chef hat and follow the instructions to cook or reheat
⏳In less than half an hour, you’ll have a gourmet, organic and local meal ready to eat that is specifically designed for your dietary needs
🍱 Enjoy a nourishing meal for yourself or the whole family
📝 Optional: track your day of food and life in HK’s nourishment journal (comes free with every new subscription!)
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26/01/2022

I’ve gotten a few new followers the past week (thanks !) so I thought I’d say hello and introduce myself!
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I’m Lynx and I am the owner/operator/chef/etc here at Hawthorn Kitchen.
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I am all about homemade, scratch cooking that tastes delicious and nourishes the body. I have a foundation of ethics that supports local farms and farmworkers, eliminates as much plastic as possible and supports payment of living wages to everyone in the food supply chain.
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I offer meal prep delivery and catering to the Bellingham area.
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I grew up in the desert and had no idea where my food came from. When I found the Pacific Northwest, everything finally made sense. I started in the kitchen when I was 22 and didn’t even know how to cook a box of mac & cheese. Even though I had worked in restaurants since I was 16! But cooking became my passion, and I couldn’t be more stoked to share it with you!
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Thanks for stopping by to hear a little bit of my story. If your curious for more, click the link in my bio to check out my website! And if you are interested in meal prep or catering, please reach out to schedule a free consultation with me.
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Thanks for supporting local!
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28/12/2021

Purple Potato Shepard’s Pie

Topping:
〰️2 medium purple potato’s or 〰️Japanese sweet potato, boiled until soft
〰️1/4 cup coconut milk or butter
〰️1/2 tsp salt

Filling:
〰️1 lb ground protein, turkey, chicken, beef or plant based substitute
〰️1/2 sweet onion, diced
〰️2 garlic cloves, minced
〰️3 celery sticks, thinly sliced
〰️2 large carrots, diced
〰️3 cups bite sized chopped seasonal veggies (I used delicata squash and brussels)
〰️3/4 cup chicken or veggie stock
〰️2 tsp any fresh or dried herbs like rosemary, thyme, sage, etc.

Prep:
〰️Sauté carrot, onion, celery (&& garlic very last) together, sprinkle w/ salt and pepper. Remove half and blend together w/ stock. Add more salt if needed.
〰️Sauté or roast seasonal veggies w/ oil & salt.
〰️Pan sear ground protein until browned. Add salt.
〰️Combine leftover onion, carrot and celery w/ protein, veggies and blended stock.
〰️Scoop into baking dish.

Bake:
@425 for 15-20 minutes

Let me know if you try it! 🌀•
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27/12/2021

Looking to find a more balanced relationship with nutrition in the new year? Hawthorn Kitchen is dedicated to serving up delicious, hyper local, zero waste, omnivore & explorivore meal kits designed just for you. Curious? Shoot me a DM or schedule a call with me through the link in my bio to find out more 🔍 🧐
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14/12/2021

One of the reasons I started my own business is because I wanted to be a part of something that had a foundation of radical ethics.
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I am an avid researcher when it comes to products. I look for transparent supply chains, options that create the least waste, I try to source as local as possible, I have high zero waste goals and I am always searching to partner with other people & companies who have a bottom line of earth & people over profit.
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This is why all my food comes in reusable containers. All food scraps are saved for stock or composted. Even my hand gloves for prep are biodegradable. The stickers on my packaging are biodegradable as well. I use plastic containers because they have a great recycling program.
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So much thought and care goes into every purchase I make for meal prep & catering. From the farms to the packaging… I choose to put my money back into my community or to support those who are making the small shifts in commerce that are going to change this industry for the better.
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Thanks for reading. I hope you are having a nourishing day ☀️
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26/11/2021

My breakfast 😋
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Nourishment comes in many forms. What is feeding your soul this morning? ☀️
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26/10/2021

I had so much fun creating these vegan and gluten free carrot cakes for a birthday party this weekend. The cake was adapted from a recipe that I love 🧡 and the cashew orange cardamom frosting was a stellar pairing!!!
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Photos by .ecology &
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21/10/2021

Just a friendly reminder to eat the rainbow! 🏳️‍🌈
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14/10/2021

Subscribing to Hawthorn Kitchen’s weekly meal prep subscription is like having your own personal chef… except better!
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How does this meal subscription differ from others?
🥕It’s local, like hella local
🥦There is no one-use plastic to toss in the landfill
🧅We cook with the seasons & weather
🌶Each menu plan is customizable for specific dietary needs and goals
🍆Meal kits arrive chopped and ready to cook, this keeps the food super fresh so you get to absorb all the nutrients
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Let’s talk money!
💰How much do you spend on groceries, restaurants, take out & delivery each month?
💸Does that investment feel nourishing?
💳 What would adding local, organic and zero waste meal prep into your budget feel like?!
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If you are ready to invest in yourself w/ a meal plan designed to grow with your personal food journey, let’s have a chat ☎️
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Schedule a free consult with me through my bio. I’m looking forward to sharing my passion of edible ethics with you!
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30/09/2021

Would you enjoy a local, organic, zero waste meal like this?!? Check my previous post for details about a Salmon Dinner 💫GIVEAWAY💫!!!
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29/09/2021

🥕ITS GIVEAWAY TIME🥕

Hawthorn Kitchen is giving away a local, organic, zero waste Salmon Dinner Meal Kit for two!!! 🐟 Salmon provided by 🏝

To enter please follow the directions below…

1️⃣ Follow

2️⃣ Tag 3 local Bellingham, WA friends in the comments

3️⃣ Comment w/ your favorite local food brand or farm

4️⃣ Optional: Share in stories for an extra entry!

💫Winner will be announced Friday evening! 💫The Salmon Dinner Meal Kit will be delivered to your Bellingham home on Monday or Tuesday of next week.

🍲I am so excited to share my passion of local food with you!
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01/09/2021

Hi! I’m Lynx…

I created Hawthorn Kitchen out of a desire to support folx w/ food that feels good to eat, is nutritious and doesn’t produce a bunch of plastic waste.

I’ve been thinking about the phrase “food is medicine” lately. Food is one of those things that we can’t live without. Food, like water, is what sustains life. It should be pretty high on the priority list. But I wasn’t taught that in school. In fact, health class didn’t even mention food. Weird, huh?

When I started getting into cooking in my early 20s, I didn’t understand where food came from. I lived in the desert, and fresh food just wasn’t a thing. I lived off of canned green beans, fish sticks and Del Taco.

And I was sick. I had migraines, lethargy, depression, anger issues, etc. I won’t make the claim that changing my diet cured me because nothing is binary like that, but I will say that changing what I put in my body allowed me to access the energy I needed to start the healing process. It changed everything.

Consuming local, organic food has been one of the best life decisions that I have ever made. Fast forward 15 years— I am a chef and it’s my job to share this self healing tool with folks on their own food journeys!!

I know it looks different for every body, which is why I offer custom meal plans to help folx discover what foods feel the most nourishing. With each new meal plan subscription, clients receive a one month food and life tracking journal to collect self data and figure out what foods work and what foods don’t. Because despite all the health memes out there, our bodies actually do know what’s good for them, we just need to learn to listen :)

Have questions? DM me or leave comments. If you’re interested in a meal plan subscription, click the link in my bio to set up a free consultation with me.

I’m looking forward to connecting with you!
💚
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14/08/2021

It’s been a long time since I’ve done any catering... like almost two years! It used to be my main gig... traveling around to different amazing events and feeding the masses. This was a small outdoor birthday party and I’m so glad I got to be a part of their celebration!
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The menu included salmon cream cheese bagels, cheese and blueberry plum jam, fancy fruit bowls, eggy cups and golden vanilla honey cupcakes for dessert!
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Thanks for providing this food :)
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27/07/2021

From the market (or farm) directly to your doorstep, I pick each piece of produce with your nourishment in mind 💜
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Thanks to for the cauliflower, for the broccoli, for the gorgeous red tomato, for the lemon pepper linguine && and for the meatballs. It took a lot of hands to make this meal 🙏
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18/07/2021

I’ll am launching two new subscriptions options!
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The Simplicity meal plan will be for folx who just want a basic organic, local diet. Each meal will consist of a protein, whole grain, vegetable and sauce. Easy to cook, easy to digest. It’s also the most affordable option!
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The Elimination meal plan will be for folx who are needing a more intense reset or those who are interested in discovering potential allergies. This subscription will run monthly, starting the first Monday of every month.
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Check out the order page on my website for pricing. If you have any questions feel free to send me a DM or set up a free consultation. Both links are in my bio 🙃

11/07/2021

I began my explorative food journey at 22. I was unemployed for the first time since I was 16 (always restaurant jobs) I had an EBT card and a sudden interest in scouring the web for recipes. I lived in Las Vegas and was determined to grow a garden in the dust. When I discovered the rich soil of the Pacific Northwest I packed up my car and left the desert to get my roots wet with nothing but a tax return to get me by. I’ve been here ever since. It never fails to bring tears to my eyes the sheer amount of abundance we have in our ability to grow here. Not just food, but growth in community, growth in justice, growth into repair. Every single being deserves access to this 🥕
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19/05/2021

This weeks meal plan features beef w/ a scratch made tomato sauce, zucchini “noodles” and side of fruit... for folx who can’t eat gluten, this is one of my favorite pasta substitutes!
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