Camille Styles

Week one at the beach house, and it still feels a little surreal. After almost 6 years of renovating, we’re finally here—first morning coffee on the deck, waking up to ocean waves, all the things I’ve laid awake at night dreaming about. I turned 42 the day we arrived, and I keep coming back to how much lighter I feel than I did at 40. I’ve felt such a shift—finally caring less about what doesn’t really matter in the long run. The version of me who arrived here is different than the one who carefully planned all of this, and I’m so happy I found her ❤️

A few years ago I started waking up at 2am for no apparent reason. The first night I chalked it up to stress. The second night I told myself it would pass. By the fourth or fifth night I was in a full spiral—zero energy, irritable, dreading bedtime because I knew what was coming. I felt like I was losing my spark, and my days felt shadowed by anxiety and exhaustion. So I went full investigative journalist on the topic of sleep. Read every book. Saw doctors. Downloaded the apps, bought the trackers, experimented with supplements, obsessively tweaked my evening routine. I was determined to crack the code because running on empty was not something I was willing to accept as my new normal. And it worked—I now consistently sleep 7-8 hours (my Oura Ring scores want you to know how proud I am). Here’s everything that made the difference → Comment SLEEP and I’ll send you the post, including the 3 supplements I take every night with dosages 💤

The EDIT / Summer 2026 - The Dream Issue Our Summer issue began with a question: What if dreaming isn’t about chasing a perfectly planned future, but trusting yourself enough to follow what feels true? Leanne Ford and Grace Mitchell were the perfect cover stars for this conversation. Their Round Top project is a reflection of what happens when you release the blueprint, follow instinct, and stay open to creating something more meaningful than you could have imagined. Inside the Dream Issue, we explore the quieter, more honest side of dreaming—in our homes, our bodies, our relationships, & the lives we’re building. camillestyles.com/magazine photographer: @sarahbarlow

Sunshine on a plate is my favorite food group of summer ☀️ Whipped Feta with Golden Beets & Pistachios 1 block feta 2 tbsp plain greek yogurt 3 tbsp olive oil 3 golden beets 2 tablespoons champagne vinegar Kosher salt 2 tablespoons honey ¼ cup pistachios, chopped 2 teaspoons sesame seeds veggies & warm pita bread for serving Roast the beets: Preheat oven to 400°F. Wrap the beets in foil with a drizzle of olive oil and a pinch of salt. Roast for an hour, until tender when pierced with a knife. Let cool, then peel and slice into wedges. Marinate the beets: Transfer the sliced beets to a bowl and toss with vinegar, 1 tbsp olive oil, and a pinch of salt. Let marinate for 30 minutes, or overnight in the fridge. Make the whipped feta: Blend the feta with the yogurt and 2 tbsp olive oil until smooth and creamy. Spread onto a serving plate, and top with the marinated beets. Finish: Drizzle with honey and olive oil, then sprinkle with pistachios and sesame seeds. Serve with pita + crudit

Favorites folder from my favorite month—if wearing the same olive shirt 3 days in a row is wrong, I don’t want to be right ☀️ Comment LINKS for THE @sezane shirt, sandals I’m living in, perfect white tee, most flattering jumpsuit I’ve ever worn, and woven bag of the season #sezanelovers

A sheet-pan salmon to make all summer (it’s all about that two-ingredient glaze): Sheet Pan Balsamic Salmon •4 salmon filets •1 pint cherry tomatoes •2 zucchini •5 cloves garlic •1 shallot •1 lemon, sliced into wheels •Fresh thyme •Olive oil, salt & pepper •3 tbsp balsamic vinegar •1 tbsp honey •Fresh basil to finish Preheat oven to 400° Toss tomatoes, zucchini, garlic, shallot, lemon, and thyme with olive oil, salt and pepper. Spread on a foil-lined sheet pan and roast 15 minutes Crank up the broiler. Nestle salmon into the veggies, drizzle with olive oil, season well Broil 3 minutes. Mix balsamic and honey, brush over salmon and veggies Broil 2-3 more minutes until done Finish with tons of fresh basil

My first job out of college was as an event planner. My clients measured a party’s success by how “perfect” it was, and I used to think that way too. Here’s what I learned: nobody goes home thinking about the tablescape. They go home remembering the conversation that made them laugh, the moments that felt real. Whether they actually connected to the people sitting next to them. That’s the whole point. Everything else is just details. So, since I want to actually have FUN when I’m hosting, I always do a few things: ~ plan a menu that can basically be done before guests arrive ~ know that a table can be beautiful without trying too hard ~ remember that the host’s energy sets the vibe of the whole evening. When I’m relaxed, everyone’s relaxed. My summer entertaining guide is live—comment SUMMER and I’ll send it to you 🤍

Hosted a garden brunch for @springbysabrina’s cookbook launch last week, and gave myself way too much time to get ready before anyone arrived which I’ll now be doing every time I host. No rushing or last-minute anything—time for coffee, lounging in my @havenwellwithin boxers & tank from their new Resti Collection, lighting candles and arranging flowers at my own pace. #HWWpartner Sabrina and I cooked some favorite recipes from the cookbook together, changed into our favorite sets from @havenwellwithin’s latest summer collection. And by the time the first guest walked in we were already having the best time. Slow mornings before hosting: never going back. outfit linked in my stories ❤️

When we began our beach house renovation, Henry was about to start kindergarten. By the time we set foot in the finished house, he’ll have just graduated 5th grade, and Phoebe will be heading into high school in the fall. Six years of permits, endless waiting, and somehow...the dream is still standing. I fell in love with Malibu over a bonfire on Carbon Beach 10 years ago, and I’ll never forget watching Henry run around Zuma in a diaper. A decade later, this place has become such a part of our family’s life—and here we are, 30 days to go.

All about the cream cheese layer 🍓 STRAWBERRY GALETTE 1 frozen pie crust, defrosted overnight 1 lb strawberries, sliced ⅓ cup sugar zest of 1 lemon 1½ tbsp cornstarch pinch of salt ½ cup whipped cream cheese, room temp 1 egg, beaten ¼ cup sliced almonds Let crust come to room temp 30 min, then roll into a 12-inch round on parchment and transfer to a baking sheet. Toss strawberries with sugar, lemon zest, cornstarch, and salt. Spread cream cheese across the center, leaving a 2-inch border. Mound strawberries on top, fold edges over and pleat as you go. Brush crust with egg wash, press in almonds (toss them in a little egg wash first so they stick), and sprinkle with turbinado sugar. Bake at 400°F for 25 min until golden and bubbling.

The places and spaces living rent-free in my mind this year—and all of them happened when I was fully present. The more I’m paying attention—to conversations, colors in nature, a new place, a different routine—the more ideas come. An interesting life isn’t something you curate or consume on your phone—it’s something you notice ❤️

All about the cream cheese layer 🍓 STRAWBERRY GALETTE 1 frozen pie crust, defrosted overnight 1 lb strawberries, sliced ⅓ cup sugar zest of 1 lemon 1½ tbsp cornstarch pinch of salt ½ cup whipped cream cheese, room temp 1 egg, beaten ¼ cup sliced almonds Let crust come to room temp 30 min, then roll into a 12-inch round on parchment and transfer to a baking sheet. Toss strawberries with sugar, lemon zest, cornstarch, and salt. Spread cream cheese across the center, leaving a 2-inch border. Mound strawberries on top, fold edges over and pleat as you go. Brush crust with egg wash, press in almonds (toss them in a little egg wash first so they stick), and sprinkle with turbinado sugar. Bake at 400°F for 25 min until golden and bubbling.

This renovation has stretched me in ways I didn’t expect. There have been so many moments through this process when it felt like something to just get through so we could finally be on the other side. But the truth is, this has been six years of our real life. Not a placeholder. And as we get close to finishing, I keep catching myself wanting to fast forward through it. And then remembering to actually be present in this season instead of rushing to the finish line. Because as excited as I am for what’s next, I don’t want to miss this part either.

Lately I’ve been cooking the same things on repeat, shopping differently, and letting go of the idea that I need to plan everything perfectly—and it’s made my evenings so much better. I wrote the whole system out (what I cook, how I shop, how it all fits together) on my Substack. Comment DINNER and I’ll send it to you ❤️

Dinner party energy without the effort (and the salsa verde is insane) 💥 CEDAR PLANK HALIBUT WITH SALSA VERDE Soak a cedar plank in water (1 hr), then preheat grill to medium. Make the salsa verde: Blend parsley, cilantro, mint, jalapeño, garlic, capers + lemon juice. Stream in olive oil until loose. Season—should be bright, herby, a little punchy. Prep the fish: Pat halibut dry, drizzle with olive oil + salt. Grill: Place plank on grill until lightly smoking. Add fish, close lid, cook 10–12 min (no flipping) until opaque + flaky. Serve: Spoon salsa verde over top, add citrus segments, tons of fresh herbs, flaky salt. Eat!

Left my phone at home and took myself on an artist’s date at @firstlightbooks (if you’ve read The Artist’s Way, you know.) Felt like such a luxury to slow down and pick up whatever caught my eye—no plan, just following what felt interesting. Lately I’ve been craving more creativity without an agenda—writing, taking photos, watercolor—and letting that count as productive. Wearing @Sezane always inspires me to dress for myself, not anyone else—the spring collection is a stunner ☀️ #sezanelovers

The smallest shift I’ve made lately has had the biggest impact on how I feel ❤️

My Austin List ❤️ • Clarks Oyster Bar • Este • Swedish Hill • Desnudo • Bufalina • Uchi and Uchiko • The Peacock • Proud Mary • Birdies • Comedor • Pecan Square Cafe • Rosen’s Bagels • Rosie’s Wine Bar • Juiceland • All Day Pizza