Almost there! Before you head into the weekend, I want to ask you something. What's one thing from this week that actually worked for you? A habit that felt easy, a meal you loved, a small shift in how you thought about something. It doesn't have to be big. I love this question because we're so quick to focus on what we didn't do. But there's usually something worth keeping, and when you name it, you're more likely to bring it with you into next week instead of starting over from scratch on Monday. So what is it for you this 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.

I want to hear one thing you've eaten this week that felt good. It doesn't have to be fancy. A handful of walnuts counts. A smoothie counts. Lentil soup counts. Sometimes we forget to notice the small wins. Let's notice them today. What's yours? 👇

In case you missed today's live, the replay is up. We covered a lot of ground and I want to make sure you know what's in there because some of this is genuinely useful regardless of where you are in your plant-based journey. Here is what we talked about: - Mindset for beginners. You don't have to go all-in overnight. Start with simple swaps, know your why, and expect some pushback from the people around you. Ninety percent plant-based still moves the needle. Progress over perfection, always. - Sleep and blood sugar. What you eat in the afternoon and evening has more impact on your sleep than most people realize. Under-eating during the day raises cortisol at night, and that cortisol is often what wakes you up at 2am. We talked through specific foods that support sleep and what to avoid in the hours before bed. - Hypoglycemia on a plant-based diet. One of our members shared that going plant-based actually worsened her blood sugar regulation, with overnight drops and daytime swings confirmed by a CGM. We unpacked exactly why this happens and what to do about it, including how to build meals that hold blood sugar steady throughout the day and overnight. - Eating plant-based with a sensitive or treatment-affected system. Whole food plant-based doesn't have to mean raw or hard to digest. We talked through gentle preparation strategies for anyone whose digestive system needs extra support. Timestamps are in the comments so you can jump straight to what matters most to you. And if anything we covered today makes you want to go deeper, the Blood Sugar Action Guide and Hormone Harmony Meal Plan are both inside Premium and built around exactly these topics.

I'm going live on YouTube this Tuesday at 12 PM EST/5 PM UK. You can submit your question here ahead of time, show up live and ask in the comments, or both. If you can't make it live, I'll reply with the timestamp so you can find your answer. Ask me anything. Plant-based eating, nutrition, meal planning, stress, mindset, hormones, energy, herbal medicine, fitness. If it's wellness related, I want to hear it. I loved our Q&A last month, and can't wait to hear what you want to chat about this month. What's been on your mind? 👇 See you Tuesday! ❤️ Join here: https://youtube.com/live/Z7CLauOuHsM?feature=share