Ingredients: - 2 cups Dry Black Eyed Peas - 4 cups Vegetable Broth (divided) - 1/2 White Onion (large, peeled, chopped) - 1 stalk Celery (chopped) - 2 Garlic (cloves, minced) - 2 tsps Thyme (fresh, removed from stem) - Sea Salt & Black Pepper (to taste) - 1 tsp Creole Seasoning - 1 cup Collard Greens (chopped) Directions: 1. Soak the dry black-eyed peas in water overnight or for at least four hours. Be sure to cover by several inches. Drain, rinse, and set aside. 2. Heat a few tablespoons of the broth in a large pot over medium-high heat. Cook the onion, celery, garlic, and thyme for five minutes or until soft. Season with salt and black pepper to taste. 3. Stir in the creole seasoning until well coated then add the remaining broth and black eyed peas. Bring to a boil, then lower to a simmer. Cover and let simmer for 20 minutes or until the beans are cooked through. 4. Add the collard greens and cook for one to two minutes or until wilted. Adjust seasoning as needed, and enjoy!

Meal planning isn’t about rigid schedules or eating the same thing every day. It's about making the next good choice easier. When insulin resistance and busy life collide, decisions get heavy. Planning removes friction so you’re not relying on willpower when you’re tired, stressed, or hungry. Why We Meal Plan & Prep - Fewer last-minute food decisions - More balanced meals without overthinking - Less stress during busy weeks - Better blood sugar stability - More consistency, not perfection This isn’t about prepping every meal or spending your Sunday in the kitchen. It’s about: - Knowing what’s available - Having a few go-to options - Setting your future self up for success What This Looks Like Here In this space, you’ll see: - Simple weekly meal ideas - Prep shortcuts and swaps - Build-a-plate guides - Real-life flexibility (not strict rules) Some weeks you’ll prep more. Some weeks less. Both count. Your First Action Today, just answer this: - What meal is hardest for you right now—breakfast, lunch, or dinner? Start there. One small plan beats no plan every time.

Insulin helps move sugar from your blood into your cells for energy. Insulin resistance happens when your cells stop responding well to insulin, so your body makes more of it. Over time, this can lead to higher blood sugar, fat storage, energy crashes, and stubborn weight. Common signs include: - Sugar or carb cravings - Feeling tired after meals - Belly weight that won’t budge - Brain fog or frequent hunger This isn’t a willpower issue. It’s a metabolic signal issue. The good news? Insulin resistance is often reversible with small, consistent changes: - Balanced meals (protein + fiber + fat) - Regular movement (even walking) - Less ultra-processed food - Better sleep and stress support You don’t fix this by eating less and trying harder. You fix it by helping your body respond better again. Small steps still count.

Each month in First Fruits, we focus on one produce item—on purpose. Why? Because consistency doesn’t come from doing more. It comes from doing one thing well and often. Why We Do This - To reduce decision fatigue - To make grocery shopping simpler - To help you build confidence with real foods - To show how one ingredient can work in many ways Instead of overwhelming you with endless recipes and rules, we anchor the month around one versatile produce item and build from there. What You Can Expect This Month Throughout the month, you’ll see: - Simple recipes using our featured produce - Easy prep and cooking ideas - Quick nutrition insights (no overwhelm) - Swaps and shortcuts for real life - Encouragement to experiment without pressure You’re not expected to cook every recipe or eat it every day. The goal is familiarity, flexibility, and confidence—not perfection. If you try one new thing with the produce this month, that’s a win. Small focus. Real food. Habits that stick. Welcome to Produce Pick of the Month.

Ingredients: - 1 lb Chicken Breast (skinless, boneless) - 1 tbsp Coconut Oil - 1/4 cup Chicken Broth - 2 Garlic (cloves, minced) - 1 Navel Orange (zested and juiced) - 1/4 cup Fancy Molasses - 2 tbsps Tamari - 1/2 tsp Red Pepper Flakes - 8 cups Broccoli (chopped into florets) - 1 1/2 tsps Extra Virgin Olive Oil - Sea Salt & Black Pepper (to taste) - 2 tbsps Sesame Seeds Directions: 1. Dice your chicken breasts into 1 inch cubes. Melt the coconut oil in a large skillet over medium heat. Add in the chicken and saute until cooked through and browned (about 10 minutes). 2. Meanwhile, in a small sauce pan stir together the chicken broth, garlic, orange zest, orange juice, molasses, tamari and red pepper flakes. Bring to a boil, then reduce to a simmer. Simmer for 10 minutes, then pour it into the skillet over the cooked chicken. Mix well to coat and let simmer while you prepare the rest. 3. Lightly steam your broccoli then toss in olive oil and sea salt and black pepper to taste. 4. Turn the heat off of the chicken (the sauce should be cooked down and thickened by now. If it isn't, simmer a bit longer). Divide the broccoli between bowls and top with the orange chicken. Sprinkle with sesame seeds and serve. Enjoy!