Name one thing you're proud of from this week! Anything goes - big or small. We're cheering you on every single day.

We made two recipes that are perfect for summer. The Crunchy Chili-Lime Cucumber Salad comes together in 15 minutes and no cooking required. Cucumbers are over 95% water so it's genuinely one of the most hydrating things you can eat right now. And the Musabaha — warm chickpeas in a tahini-lemon sauce — is one of my absolute favorites. It looks impressive but it's so simple. High in plant protein, high in fiber, and the lemon actually helps your body absorb the iron from the chickpeas. Together they make a really complete summer meal. [𝗹𝗶𝗻𝗸 𝘁𝗼 𝗿𝗲𝗽𝗹𝗮𝘆] Let me know if you make either of them. Also a big thank you to those who joined live! What's your summer go-to right now? 💚

I usually don't share when I'm traveling beforehand (safety thing) but I just got back from London and I am still on a high. I went with one of my best friends. After I got married, most of my traveling became trips with my husband, which I love, but it had been several years since she and I had gone somewhere together. So this one felt really special. A fun girls trip, just us, and it was so so good. 𝗔 𝗳𝗲𝘄 𝗵𝗶𝗴𝗵𝗹𝗶𝗴𝗵𝘁𝘀 𝗜 𝘄𝗮𝗻𝘁𝗲𝗱 𝘁𝗼 𝘀𝗵𝗮𝗿𝗲: 𝗠𝗲𝗲𝘁𝗶𝗻𝗴 @Eloise Ansell 𝗶𝗻 𝗽𝗲𝗿𝘀𝗼𝗻. Some of you know her, she's in this community. We've known each other since last year and if you've ever been in a friendship where you send each other 10-minute voice notes back and forth, you know how it feels to finally be in the same room as that person. She made the journey, over an hour and a half (and then several hours to get home - I'm so sorry!), just to meet me for brunch at Mildreds (a really popular vegan restaurant in London). I love meeting my "online friends" in real life. There is just nothing like it. 𝗧𝗵𝗲 𝗳𝗼𝗼𝗱. This was honestly such a breath of fresh air. Living in the US, even being relatively close to New York, I am so used to scanning every single menu hoping there's one option for me. In London it was completely different. Vegan restaurants everywhere, and even regular restaurants had real plant-based options. I had vegan fish and chips while my (non-vegan) friend had hers, and the best part was she was genuinely excited to try everything. We did bottomless plant-based sushi, vegan afternoon tea, dim sum, desserts, so much matcha. Not one stressful food moment the entire trip. I didn't realize how much mental energy I spend on that at home until I didn't have to. 𝗪𝗶𝗰𝗸𝗲𝗱. We saw it live in the West End. I love the Wicked movies, I love Wizard of Oz, and seeing it performed live in London was just something else. Really wonderful. I'll definitely be sharing more from the trip but wanted to pop in and say hi. I was around in the community this past week, but now I'm fully back and excited to our cooking class on Tues, new resources being dropped, and more. I missed you all!

Quick check-in: have you moved your body this week in a way that felt good to you? Not punishing or "burning it off." Just something that made you feel alive. Walking around the neighborhood, stretching in your living room, dancing in your kitchen. All of it counts here. I personally like to make it fun! What did you do? Or what's your plan for the rest of the week?

Hey ladies! Quick recap from my workshop at Grounds for Sculpture, a local outdoor sculpture museum, last week. We made a veggie stir-fry with seasonal NJ produce (zucchini, broccoli, green beans) and it was such a good reminder of how simple anti-inflammatory cooking can be. We made a simple veggie stir-fry using produce that's in season right now here in NJ: zucchini, broccoli, and green beans. Nothing fancy. No complicated technique. Just good vegetables, a quick sauce, and a hot pan. And the response? People could not believe how much flavor came together from such simple ingredients. A few people told me they were going to make it that same night. Here's why eating with the seasons matters beyond just taste. Produce that's in season is usually fresher, more nutrient-dense, and often more affordable because it's abundant. When you build meals around what's actually growing right now, you naturally get more variety in your diet, which is one of the simplest things you can do for your gut health. More plant variety means more fuel for the different bacteria in your microbiome, and a diverse microbiome is linked to better digestion, immunity, and even mood. This is part of why I talk so much about the goal of getting 30 different plants into your week. It sounds like a lot until you realize herbs, spices, nuts, seeds, and yes, that zucchini and broccoli, all count. So if you've got zucchini, broccoli, or green beans sitting in your fridge right now, here's the recipe we made together. Give it a try this week. 𝗦𝗲𝗮𝘀𝗼𝗻𝗮𝗹 𝗩𝗲𝗴𝗴𝗶𝗲 𝗦𝘁𝗶𝗿-𝗙𝗿𝘆 1 zucchini, sliced into half-moons 2 cups broccoli florets 1 cup green beans, trimmed 2 cloves garlic, minced 1 tsp fresh ginger, grated 3 tbsp tamari or soy sauce 1 tbsp rice vinegar 1 tsp maple syrup (optional) Sesame seeds for serving Heat a splash of water or vegetable broth in a large pan over medium-high heat. Add garlic and ginger, cook for 30 seconds until fragrant. Add broccoli and green beans first since they take a bit longer, cook for 3-4 minutes. Add zucchini and cook another 3-4 minutes until everything is tender-crisp. Stir in tamari, rice vinegar, and maple syrup if using. Toss to coat and cook for another minute. Top with sesame seeds and serve over rice or your favorite grain.