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Daily Health & Wellness Brief · July 18th
storyflo · health and longevity
Jul 18, 2026 · 3 min listen · Last updated July 18, 2026
From storyflo. This is your daily audio brief for July 18th. Hey, Chloe. July 18th. Ten stories — one trial, three reviews, six takes you can actually use. Let's get into it. First, from the sunday stack. my guide to the scotland highlands.
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Daily Health & Wellness Brief · July 18th
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my guide to the scotland highlands
Planning a trip to the Scottish Highlands can be overwhelming due to the numerous routes and varying driving times between stops. I wish I had a guide like this when I went, as it would have saved me from making mistakes like planning a puffin tour that got cancelled due to weather.
The Highlands are breathtakingly beautiful, with scenery that's unlike anything I've seen before. However, be prepared for a lot of driving, not just between towns, but also on the islands, where sights are far from each other. I highly recommend renting an SUV or 4-wheel drive for these roads.
If you're not a strong driver, consider having someone with experience drive, especially on the single-track roads and occasional dirt roads. If you're looking to see highland cows, be prepared to add driving time and pivoting to your daily schedule, as they can be elusive.
Some popular viewpoints may not be as successful as expected, but venturing off the beaten path can lead to new discoveries. Just manage your time and expectations, and enjoy the ride.
There’s no shortage or escaping ~the tomato~ right now (not that anyone would want to) but sometimes that sure can result in a surplus of tomatoes on my counter with a limited life span. So of course lunch has been looking very tomato-centered lately and that’s how this panzanella came to life.
It’s also felt like there’s just a heat wave every day which makes cooking + grocery shopping an absolute chore. I’ve been ordering all my groceries for the week through DoorDash to save myself the heat exhaustion.
So I just read about this really easy and fresh pasta salad recipe that's perfect for using up late summer ingredients like cherry tomatoes and corn on the cob. It's based on a corn salad that a friend made after a night out, and it was such a hit that everyone started making their own versions. You can add pasta to make it a bit more substantial, or leave it out and just have a corn salad - either way, it's a great side dish for a Labor Day BBQ or a quick weeknight dinner. The best part is that it's super simple to make and is a great way to enjoy the last bits of summer before the weather cools down.
The recipe is pretty flexible, so you can customize it to your taste by adding protein like shrimp, chicken, or steak. It's also a great base for a quick and easy meal. The idea is to just throw together some fresh ingredients and enjoy the last bits of warm weather.
I think this recipe is a great way to wrap up the summer season, and it's definitely worth trying out before the weather cools down and we start thinking about fall foods. The combination of corn, cherry tomatoes, and pasta is a really nice one, and it's a great way to use up some of the fresh ingredients that are still available at the farmers market.
Overall, this late summer corn pasta salad is a great way to enjoy the last bits of summer and to use up some of the fresh ingredients that are still available. It's easy to make, customizable, and perfect for a quick weeknight dinner or a Labor Day BBQ.
I am 100% usually the person that’s blasting fall content before it even hits mid september - but this year something truly different has hit the air. I could not hold on to the last days of summer tight enough!! maybe it’s because for the first time all season I’m actually tan and I’m not ready for it to fade before the winter uglies come back. or perhaps I just didn’t get to eat and cook enough summer recipes.
it’s rare I leave a vacation and don’t feel a little bit ready to go home, be amongst my things + just settle back into normalcy. but this last trip to menorca + mallorca just hit diiiiiferent - leaving our last day I felt immediate withdrawals (not the vacation withdrawals, am I well) I could’ve stayed another week and that’s far too many days without my natural habitat.
but honestly, it was just the perfect trip full of good food, peacefulness, beauty, saltwater and alllllll the fresh seafood.
nothin gets a girl going like fall baking being back in session babyyyyy
and I couldn’t think of something more fitting than a big ass pop tart to start it off - last year I made this apple cider donut flavored pop tart, which was real loved by everyone. now for this year, I was craving a lil something cinnamon roll so I went in for a perfect combination of: cream cheese glaze and gooey pecan pie filling.
weeeeeeeehooooooooo everyone - yesterday was october 1st so today it’s obviously time for a soup
and while lowkey it was just 80 degrees out the other day, I have decided to mentally move forward in a sweater and bag full of pumpkins in my farmers market tote. another thing in my tote - tomatoes. despite my best efforts of shaking summer off to allow myself to really immerse in the fall energy - tomatoes are still in BIG abundance at my farmers markets.
I am back with another buckwheat recipe because it is now my responsibility, my civic duty, as an eastern european lineage princess - to give you more reasons to eat buckwheat. the underrated ~pseudo cereal~ of our generation. i recently learned it’s not a grain, because naturally I assume everything is a grain tbh. and since we’re in deep now, I’ll elaborate more on what it is.
according to my research (a quick google search) buckwheat is a seed that is consumed and prepared like a grain but is not botanically a grain.
okay so I did not mean to post 2 back to back honeynut squash recipes in the last week. however it is the wee first few weeks of fall so I’m allowed to do whatever I want within the bounds of the squash category. and I still think you’re missing out if you haven’t tried this honeynut squash + tomato soup with apple grilled cheese.
it dawned on me the other day that of all the soups I’ve ever shared - I have yet to post a simple, classic, no frills chicken noodle! like ???????? how embarrassing. and if we must recount, there have certainly been a few variations I’ve shared recipes for like:
and while these are all fantastic and amazing and lovely - we mustn’t forget the ring leader of this whole series and soup as we know it: chicken noodle soup. she walked so we can run.
growing up I literally did not know boxed chicken broth existed.
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