Alright - let's see some old school pics. 😀 It can be fun to see a glimpse into the past. This one is Jen and I at an age where even I have to really look close to figure out which twin is me. 😂 I think I am on the right... @Jennifer Gaydeski am I right (pardon the pun!)? Your turn everyone!!

I grew up in the south, and we love our pickled anything! You name it, and a southerner has probably pickled it. 😂 Pickled veggies add a great pop of flavor to so many dishes, including BBQ, sandwiches, charcuterie & cheese boards, salads, grilled meats, and so much more. I also just love diving into a jar of pickled veggies all on its own. 😋 Unfortunately, a lot of pickled veggies you can buy are loaded with sugar, and often times in the form of high fructose corn syrup. 😳 Luckily, I have my own recipe for pickling veggies, and my favorite go tos are beets, carrots, and red onions. (Green beans are yummy too!) INGREDIENTS for PICKLED VEGETABLES - 2 large Beets Cubed - 4 Medium Carrots Cut into Sticks - 1 Large Red Onion Sliced and Halved - 3 Cloves of Garlic - 3 Sprigs of Fresh Dill - 6 Black Peppercorns - 2 Cups of Apple Cider Vinegar (other vinegars can be substituted) - 2 Cups of Water (filtered is best) - 1 ¼ tsp Sea Salt Start by prepping the vegetables and placing them in their respective jars. Add 1 sprig of dill, 1 garlic clove and 2 black peppercorns to each jar. Heat the water, vinegar and salt over medium heat in a pot on the stove, letting it lightly simmer for about 10 minutes. Pour the mixture into all the jars and let them sit uncovered for about 30 minutes. Then tightly seal the lids on each jar and refrigerate. I recommend waiting at least 48 hours before eating the veggies, but I prefer to wait even longer if I can resist! Giving them a week means even better flavor, and they will keep for at least a few weeks in the fridge. ❓What pickled foods do you enjoy or maybe want to try? ❓ Happy Pickling!

What if the most powerful nutrition practice didn't involve what you eat, but HOW you eat? This week, try this: Pick ONE meal. Before you eat: - Pause for 3 breaths - Notice the colors, smells, textures - Eat slowly (put fork down between bites) - Check in: Am I actually hungry? How does this food make my body feel? Research shows mindful eating: → Improves digestion → Reduces stress around food → Helps you notice what truly nourishes you → Breaks the cycle of unconscious eating Your body has so much wisdom. When we slow down, we can actually hear it. What's one thing you notice when you eat mindfully? Share below - I'd love to hear! 💚

I want to share this piece of a member/client's story - from a conversation we had. Transformation is not just physical - it is so much more! And the most beautiful part is the gift we give ourselves - fully living life and feeling amazing in our own bodies. It changes how we show up in every part of our lives. 💚 @Helen Chelden is here in this community, so if you have questions for her, drop them here!

If you are someone who follows an AIP diet (autoimmune protocol), nightshades are one of the categories of food that are removed during elimination, and not everyone is able to reintroduce them successfully. What are nightshades? Nightshades are a family of plants that contain alkaloids—compounds that can trigger inflammation 🔥 in sensitive people, especially those with autoimmune conditions. Common nightshade foods: - Tomatoes (and tomato products) - Bell peppers & chili peppers - White potatoes (not sweet potatoes) - Eggplant - Goji berries - Ashwagandha (herb) Why skip them? For some people—especially those managing autoimmune conditions—nightshades can increase inflammation and trigger symptoms. This AIP marinara gives you all the delicious tomato-sauce flavor WITHOUT the nightshade inflammation. In this pic, I added homemade meatballs to the sauce and served it over zucchini noodles - and it was delicious! My friend was convinced it had tomatoes in it, even thought it has none. 😁 Want the recipe for my AIP Marinara?