I love you too much to let you eat that

I Love You Too Much

As some of you know, I'm a proud mama to my sweet little pup, Plum (#plumthepuppy on social media if you're looking for a cuteness overload!).  One of her favorite activities is roaming the streets of Boston 'snarfling' (searching for disgusting tidbits that she can eat).  I'm usually on the other end of the leash steering her away from these … [Read more...]

10 Days of Real Food: Clean Eating Group Starts October 13th

10 Days of Real Food

Seasonal transitions are loving reminders to turn your gaze inward and focus on your body. It's time for a reboot after a summer of indulgence, and time to give yourself some intentional self-care and nourishing for the busy fall. To help you make the most of this seasonal transition, I'm offering 10 Days of Real Food, a clean eating group … [Read more...]

Lacto-Fermented Green Beans

Lacto-Fermented Green Beans

'Tis the season for pickling!  It is the perfect way to preserve all that beautiful late-summer produce so it can be enjoyed all year long.  Plus, if you're making lacto-fermented pickles you're cultivating beneficial bacteria (probiotics) to give your body a boost in immunity, gut-health, and mood. I'm into pickled vegetables for many reasons. … [Read more...]

Spicy Garlic Kale

Spicy Garlic Kale

'Tis the season of kale!  It is starting to flood the farmers markets, pop-up in weekly CSA farm shares, and be ready for harvesting in the garden.  For me, kale is a year-round vegetable, but there is nothing like getting it fresh at the beginning of the season.  Scoop some up and give this dish a try.  Or keep this in your back pocket for that … [Read more...]

Spring Vegetable Primavera over Mung Bean Noodles

Spring Veggie Primavera

Hello Friends!  It has been a while since I posted on here, and I’m sorry about that.  It’s been a whirlwind spring filled with leading the Spring Refresh & Renew: 10 Days of Clean Eating, co-facilitating Living Whole Redwoods: An Immersion Retreat in Self-Care, and opening my new Boston office space.  It has all been wonderful, but my kitchen … [Read more...]

Spring Refresh & Renew: 10 Days of Clean Eating

Spring Refresh & Renew

The days are getting longer and spring is in the air!  I love the energy of spring.  I've always been attracted to the energetic pull of new beginnings, rebirth, and positive anticipation. Spring is also an opportunity to refresh our eating habits - both eating the fresh foods of spring and shedding the less-than-nourishing eating patterns that … [Read more...]

The Power Salad

The Power Salad

I am beyond excited to share this recipe with you!  This salad is hands-down my all-time favorite, and it makes its way into my meal plan at least once a week.  It is delicious, simple to make, and bursting with nourishment! Since leafy greens are the pinnacle nutrient dense foods, learning to make delicious salads is such an important life … [Read more...]

THIS IS HOW WE DO IT: A Business Development Intensive for Wellness Entrepreneurs

This Is How We Do It

I'm so excited to be teaming up with my friend and colleague, Dillan, to offer this business development intensive for wellness entrepreneurs! We're peeling back the skin of the onion and sharing personally about our experiences with our businesses - what's worked, what hasn't, and what we've learned along the way. Too often starting your own … [Read more...]

Black Bean and Veggie Noodles

Black Bean and Veggie Pasta

  Even before I eliminated gluten from my diet I preferred to eat quinoa pasta.  I love the taste, texture, and high protein content.  I often recommend it to clients looking to upgrade the nutritional value of their dishes (or get their toddlers to eat something healthier!).  I'm still a committed quinoa pasta fan, but black bean pasta is … [Read more...]

Spicy Red Lentils with Tomatoes and Lime

Spicy Red Lentils

I’ve said it before, and I’ll say it again – lentils should be part of your life! They are packed with nutrients, ridiculously easy to make, and delicious every time. I keep me pantry stocked with red, black, and green lentils, and end up using them at least once per week. For this recipe red lentils work best because we’re looking for a soupy … [Read more...]