About Me

P1000159Hi, I’m Caitlin, a writer, reader, eater, and planner. Welcome to The Fruitful Blog, where I share my writing about food, resources for planning and organization, reading lists, and more.

Perfection is never the goal for me, but making daily decisions with intention always is. Through planning and positivity, I do my best to make each day fruitful. And if the day is a flop, that’s ok — I start from scratch every morning.

The Fruitful Blog is a place where I can share my writing, my ideas for intentional living, my favorite lipstick shades, and more. If you’re interested in living each day to its fullest, you’ll feel right at home here.

I’m a twenty-something writer and editor living in the Kansas City area with my husband, Grant. When I’m not at my 9-to-5, I’m cooking, reading, watching trash T.V. (go Real Housewives!), and trolling KC for free drinks.

I love making cakes, salads, and lists. My biggest annoyances? Wasted time, sweet cocktails, and the weeks when my favorite show is a rerun.


I’d love to hear from you! Let me know what you’d like to see on the site.

Email me at caitlin at thefruitfulblog.com. Follow me on Instagram and Pinterest.

Summer Meal Plan // 1

I have a full week ahead, with the BACHELORETTE finale (#TeamNoOne), yoga and movie date with a friend, and a sister date, so I need to front-load food prep on the weekend.



  • Baked falafel from Oh Ladycakes! with brown rice, sauteed zucchini, caramelized onions and tomatoes with turmeric, and a basil/mint tahini sauce I made on the fly in the food processor.


  • Potluck snack dinner with friends while watching the Bachelorette! I will make hummus (modified from this recipe) and a salad.


  • Dinner on the fly on the way to yoga — I’ll have deli turkey and hummus roll ups with a dab of jelly (I know it sounds weird, but think of it like cranberry sauce!) and carrot sticks.


  • Grilled salmon, my riff on Minimalist Baker’s Asian quinoa salad, green beans, and corn on the cob


  • Sister date! We’ll most likely make something simple.


  • Ground turkey tacos with homemade taco sauce (trying this recipe), black beans, and grilled zucchini

Weekend prep:

  • This peanut chicken from Bev Cooks with brown rice in the rice cooker. I’ll keep this on hand for lunches and dinners during the week.
  • A variation of Christina’s brown rice pudding for G to eat for breakfasts this week. I make the rice in the rice cooker, and I add a handful of shredded zucchini, some golden raisins, and cinnamon for a zucchini-bread flavor variation.
  • Black beans, using Heather Christo’s recipe. I froze 3 16-ounce jars and kept 32 ounces or so in the fridge for an easy side for taco night this week. (Or easy protein to add to salads!)Breakfasts and lunches:
  • G will eat leftovers for lunch and the rice pudding for breakfast.
  • I eat a salad every day for lunch, usually topped with whatever leftover protein we’ve got, or with a couple of hard-boiled eggs, or hummus. My breakfasts vary, but I’ve been really into nut butter, spinach, and frozen banana smoothies lately. I often add powdered egg white for protein.