So..we need to talk. After 8 years of plant-based living, I've been doing a lot of reflecting. A lot of research. And I've come to a conclusion that I know is going to surprise you. The Plant-Powered Kitchen Club is going carnivore. Starting this month, we're retiring the lentils, putting down the tahini, and picking up the ribeye. Blood sugar balance, gut health, immune support? Apparently the answer is just steak. I'm so grateful for every smoothie we made together. Every black bean bite. Every matcha moment. But it's time. For more on why I decided to pivot, check out this video: https://youtu.be/mHfzU8Xvduw?si=Kfkq3nHqw9LURYor

If you've heard the term "whole food plant-based" floating around and wondered what it actually means in real life, let me break it down for you. It's really about eating foods as close to their natural form as possible, and keeping it all from plants. Here's what that actually looks like on your plate: 𝗩𝗲𝗴𝗲𝘁𝗮𝗯𝗹𝗲𝘀: Leafy greens, broccoli, cauliflower, carrots, sweet potatoes, zucchini, peppers, beets 𝗙𝗿𝘂𝗶𝘁𝘀: Berries, apples, bananas, mangoes, citrus, figs, dates 𝗪𝗵𝗼𝗹𝗲 𝗴𝗿𝗮𝗶𝗻𝘀: Brown rice, oats, quinoa, farro, millet, barley, whole wheat 𝗟𝗲𝗴𝘂𝗺𝗲𝘀: Lentils, chickpeas, black beans, kidney beans, edamame, tofu, tempeh 𝗡𝘂𝘁𝘀 𝗮𝗻𝗱 𝘀𝗲𝗲𝗱𝘀: Almonds, walnuts, cashews, flaxseed, chia seeds, hemp seeds, sunflower seeds What you're moving away from is processed foods, refined ingredients, and oils. Even foods that look healthy can fall into that category once they've been stripped of their fiber and nutrients. And the reason so many people are drawn to this way of eating? The research behind it is genuinely compelling. Think reduced inflammation, better blood sugar, more stable energy, improved heart health, and a lower risk of chronic disease. A lot of people feel a difference faster than they expect. Want to go deeper? These are the voices worth knowing, and people that helped me get on a plant-based path: 𝗗𝗿. 𝗧. 𝗖𝗼𝗹𝗶𝗻 𝗖𝗮𝗺𝗽𝗯𝗲𝗹𝗹 – author of The China Study, one of the most comprehensive nutritional studies ever conducted, linking animal protein and chronic disease in ways that changed how many researchers think about food 𝗗𝗿. 𝗝𝗼𝗲𝗹 𝗙𝘂𝗵𝗿𝗺𝗮𝗻 – creator of the "Nutritarian" framework, which prioritizes foods with the highest nutrient density per calorie and has been applied clinically with remarkable results 𝗗𝗿. 𝗠𝗶𝗰𝗵𝗮𝗲𝗹 𝗚𝗿𝗲𝗴𝗲𝗿 – founder of NutritionFacts.org, where he synthesizes peer-reviewed research into accessible, evidence-based guidance and has written How Not to Die and How Not to Diet Each one brings a slightly different perspective but they all point in the same direction.

I was making lasagna the other day and realized I'd never shared this trick before. I roast whatever veggies need to be used up, toss them with Italian seasoning, and roast at 400 for about 30 minutes. This time it was broccoli, mushrooms, and carrots, but it changes every time based on what's in the fridge. Once they've cooled a little bit, I throw everything into the food processor. What comes out is a perfect veggie mince that folds right into lasagna, or honestly anywhere you want to sneak in some extra plants. Have you tried anything like this? I want to hear what veggie combos you've been working with. 👇

Happy Friday!! Okay I need to know, what is your win this week? Big or small, I want to hear it. Did you try a new recipe? Drink more water than usual? Get outside? Maybe you just made it through a really hard week and you're still here showing up. That counts too, more than you know. 💚 Drop it below! 👇 I'll go first... I stayed organized and got a lot of work done, while also fueling myself and increasing my movement. Now you! Can't wait to see how far you've come this week 🎉

I went to an in-person Skool meetup here in New Jersey this weekend, and honestly it reminded me of something I think we all need to hear more often. There's a loneliness epidemic happening right now. More people online than ever, and yet so many of us feel isolated. Like we're working on our health goals, our habits, our lives, mostly by ourselves. But here's what the research on the world's longest-living people (the Blue Zones) consistently shows: community isn't just nice to have. It is literally one of the most powerful predictors of how long and how well you live. The emotional support. The accountability. The feeling of being seen by people who get it. That's actually a big part of why I built this community. And being in that room full of people this weekend, all rooting for each other across completely different niches and backgrounds, it reminded me that THIS is what makes the difference. Not just the meal plans or wellness goals (though we love those too 😄). It's showing up for each other. So I just want to say: I'm really glad you're here. And I'm thinking about doing something in person soon, maybe a casual local coffee meetup for anyone in the NJ area who wants to connect face to face. Would you come? Drop a 🙋🏻‍♀️ below if that sounds like something you'd be into. I'd love to see your actual face. 💚