Chickpeas are like cashews to me, in that they’re so versatile and you can use them in so many applications! You can make hummus, roast it for a snack, throw it on a salad, scramble it up like eggs, make a soy-free miso paste if you’re crafty (and patient), have it in pasta form, make falafel… we don’t often think of them as a dessert ingredient though. Aside from dessert hummus (don’t knock it til you try it), we can also make gluten-free blondies with chickpeas!
Elimination diets, a tool generally used for identifying food sensitivities, have become a big part of diet culture. A lot of the time, because they involve removing inflammatory foods, weight loss is a natural result, and that’s exactly why people have latched onto them and have created another opportunity for unsustainability in dieting.Continue reading
You’ve probably heard the phrase EAT THE RAINBOW! Not to be confused with Skittles’ “Taste the Rainbow” slogan… this is the exact opposite of eating chemical/sugar-laden candies. It’s about having a variety of natural colors in our diet, because the more color means the more phytonutrients, and the more phytonutrients, the better for our bodies!
It’s inevitable that shifting your lifestyle will invite questions and opinions from anyone and everyone, whether they have any business discussing it or not. Making positive changes can be difficult as it is, especially if you’re trying to undo decades-long habits, so it’s important to guide friends and family on how they can support you.Continue reading
You know how much I love meal prep, and this recipe is a perfect summer meal to have ready when you come home from a day at the beach! Bonus points if you have a grill to toss the burgers on and really take advantage of the outdoors before the cold eventually creeps in.
This was a recipe I made for my ebook, the 10-Day Energy-Boosting Meal Plan. It was one of the first big things I did with my business and I’m still really proud of it. It was 31 pages! With 20 of my own recipes! And I took all the photos with my phone.
This is less of a specific recipe and more of a description of what I put into a bowl and tossed together, but it tasted SO GOOD I wanted to share it with you anyway.
This is my usual go-to recipe for granola, with a little twist because my favorite local chocolate company sent me some of their chocolate-covered nuts. I snacked on the hazelnuts and cashews, but saved the almonds for this recipe to add some extra crunch with some sweetness, too.
I started counting calories in college. I was trying to lose weight, as women are instructed to do by every magazine, every TV show, every ad in between the TV shows, in movies, in diet books, in real life. Funny thing about women is that many of us can rattle off the calorie counts of certain foods like we were taught to memorize the presidents in elementary school. It’s not behavior you can unlearn easily.Continue reading
Blood sugar was never something I really thought about until I had to, which is the case for most people. We assume our bodies are humming along fine, doing what it needs to process the food we eat, and that our other ailments are unrelated. It wasn’t until I learned how many ways imbalanced blood sugar can affect other areas of our health that I put two and two together and decided I needed to make big changes.