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  • Proper Malted Breakfast Muffins

    I loved Malt-O-Meal muffins as a kid. Not just eating them but making them. By six years old I could follow the box instructions on my own, perched on a step stool like a tiny food scientist. There was something deeply satisfying about measuring, stirring, portioning, and then watching the oven do its thing. The

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  • Fall-Apart Beef Shank (Dutch Oven + Instant Pot Option)

    I’ve made this beef shank regularly of late. It’s one of those meals that feels slightly ambitious, yet requires very little from you once it’s in the oven. Bone-in shank is collagen-rich and deeply savoury — but it only turns tender if you treat it properly: covered, low heat, and enough time for the connective

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  • Why Coffee Works for Some People (and Immune Herbs Don’t)

    There was a season of my life where I was taking a lot of herbs. Not recklessly. Intentionally. Thoughtfully. But still… a lot. I was navigating autoimmune issues, trying to support my immune system without suppressing it. Some things clearly helped. Lion’s mane felt supportive. Eleuthero felt steadying. Certain blends made me feel more resilient.

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  • Why Your Friend Can Live on Energy Drinks and You Can’t

    On MTHFR, COMT, and Building a Resilient Terrain I have a habit of reading food labels like I’m trying to crack some hidden code. To be fair, modern nutrition and ingredient labels do contain quite a lot of enigmatic information. Years ago, when my husband and I were coworkers, he watched me in a grocery

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  • When Ashwagandha Backfires (And Why That Doesn’t Mean It’s a Bad Herb)

    Last summer we went camping. Four kids. Smoke drifting through the trees. Spotty sleep. Electrolytes in the bag because I wasn’t going to lean full zero water filter without replenishing. You know, the restorative wilderness reset. Somewhere in the stretch leading up to that annual camping trip, I switched from Rasa Bold to their cacao

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  • Instant Pot Chicken Soup (The Staple I Somehow Never Posted)

    For someone who has run a food blog for the better part of eight years, it’s borderline ridiculous that I’ve never written down my chicken soup. Probably because it’s not fancy. It’s just what we do. I Instant Pot a whole organic chicken. Usually organic. Sometimes pastured. I’m more careful about chicken than I am

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  • Stable Blood Sugar Changes Everything

    Why energy, mood, and hormones depend on it If there’s one foundation that quietly improves almost everything, it’s blood sugar stability. Not because blood sugar is the only thing that matters — but because unstable blood sugar makes every other system louder. When blood sugar is swinging, the body becomes reactive: And the most frustrating

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  • Introducing LabLens™: A Functional + Terrain-Based Way to Read Blood Chemistry

    For years, I sat with clients as a health coach and later as a Nutritional Therapy Practitioner whose lab work didn’t match their lived experience. They were exhausted, inflamed, perimenopausal, autoimmune, or simply “not themselves,” yet their reports came back stamped with the most unhelpful word in modern healthcare: “Normal.” I knew that heartbreak personally.

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  • The Nervous System Is the Gatekeeper

    Why healing can’t happen in fight-or-flight If you’ve ever wondered why your body won’t respond — even when you’re eating well, supporting digestion, and “doing everything right” — the answer often isn’t another protocol. It’s the nervous system. Healing doesn’t happen in a body that feels unsafe. And for many people, safety isn’t a given

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  • What the New Food Guidelines Get Right — and Why This Shift Matters

    For the first time in decades, U.S. food guidelines are moving in a direction that actually resembles how humans eat. That may sound understated, but it’s not. This update represents a meaningful and long-overdue shift away from ultra-processed, fortified foods as the foundation of “healthy eating,” and back toward real meals, food quality, and dietary

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