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.

Lately I’ve been all about convenience. Simple meals, less overthinking, recipes that feel realistic for busy seasons of life. But at the same time, I’m still really mindful about getting a wide variety of nutrients and plants into my diet because that diversity matters so much for things like energy, inflammation, longevity, and gut health. This month we’ve also been talking a lot about mental health and the gut-brain connection inside the community, which naturally led us into the topic of fermented foods and supporting the microbiome in a simple, approachable way. 𝗦𝗼 𝘁𝗼𝗺𝗼𝗿𝗿𝗼𝘄 𝗱𝘂𝗿𝗶𝗻𝗴 𝗼𝘂𝗿 𝗹𝗶𝘃𝗲 𝗰𝗼𝗼𝗸𝗶𝗻𝗴 𝗰𝗹𝗮𝘀𝘀 𝗮𝘁 𝟭𝟮𝗽𝗺 𝗘𝗦𝗧/𝟱𝗽𝗺 𝗨𝗞, 𝘄𝗲’𝗿𝗲 𝗴𝗼𝗶𝗻𝗴 𝘁𝗼 𝗯𝗲 𝗺𝗮𝗸𝗶𝗻𝗴: - Classic Homemade Sauerkraut - Spiced Lacto-Fermented Carrot Sticks I’m honestly really looking forward to this one because fermentation can sound intimidating, but it’s actually much simpler than people think once you do it together step-by-step. I also know many of us are naturally craving a little bit of a “spring clean” when it comes to our meals right now. Lighter foods, more color, more freshness, more fiber, more plants. 𝗦𝗼 𝗮𝗹𝗼𝗻𝗴 𝘄𝗶𝘁𝗵 𝘁𝗵𝗲 𝗳𝗲𝗿𝗺𝗲𝗻𝘁𝗲𝗱 𝗿𝗲𝗰𝗶𝗽𝗲𝘀, 𝗜 𝗮𝗱𝗱𝗲𝗱 𝗮 𝗳𝗲𝘄 𝗻𝗼𝘂𝗿𝗶𝘀𝗵𝗶𝗻𝗴 𝘀𝗽𝗿𝗶𝗻𝗴-𝗶𝗻𝘀𝗽𝗶𝗿𝗲𝗱 𝗿𝗲𝗰𝗶𝗽𝗲𝘀 𝗶𝗻𝘁𝗼 𝘁𝗵𝗲 𝗰𝗼𝗺𝗺𝘂𝗻𝗶𝘁𝘆 𝘁𝗼𝗼: - Spring Detox Soup with Cabbage & White Beans - Thai Peanut Sweet Potato & Broccoli Sheet Pan - Dense Mediterranean Bean Salad Everything is: ✨ plant-packed ✨ gut-friendly ✨ fiber-rich ✨ meal-prep friendly ✨ realistic for everyday life Can’t wait to hear which one you try first! 💚 Nadia P.S. I attached the Spring Detox Soup recipe for anyone wanting a nourishing, easy place to start this week. Let me know if you make it!

For those joining us live for our cooking class at 12pm EST, I would love for you to cook along with us! Here's the recipe so you can get the ingredients. Feel free to swap out the veggies for ones that you already have. This recipe is very forgiving. You can also use tempeh instead of tofu! But also, you don't have to cook. You can just come and hang out with me! New recipe uploaded: Sticky Maple Ginger Sheet Pan Tofu & Veggies

Hi lovelies, This week’s recipe drop was actually inspired by one of you 👀 I had a request yesterday for mustard-free salad dressings, and it was such a good reminder that simple swaps can make a big difference. I already had a few go-to options, so I added them into the library for you today. I also wanted to keep things really practical this week… because let’s be honest, meal prep can feel overwhelming. So everything here is designed to be easy, versatile, and actually usable in real life. Find them inside the Recipe Library: https://www.skool.com/nadia/classroom/19b27397?md=167c678f2b284e4c82863f653d7ef880 ✨ 𝗡𝗲𝘄 𝗥𝗲𝗰𝗶𝗽𝗲𝘀 𝗧𝗵𝗶𝘀 𝗪𝗲𝗲𝗸 • Simple Garlic-Free Peanut Sauce • Maple Tahini Dressing • Crispy Tofu Meal Prep Bowls 𝗛𝗼𝘄 𝘁𝗼 𝗨𝘀𝗲 𝗧𝗵𝗲𝘀𝗲 • The dressings are perfect for salads, but also double as sauces, especially the peanut one (think noodles, stir fries, or even as a dip). • The tofu meal prep bowls are your plug-and-play lunches. Make them once and you’re set for a few days. • Mix and match everything depending on what you have. Nothing here needs to be followed perfectly to work. 🎧 𝗩𝗼𝗶𝗰𝗲 𝗡𝗼𝘁𝗲 (𝟮 𝗺𝗶𝗻𝘀) 👇🏼 I shared a quick note on keeping meals simple and how having a few go-to sauces and one solid meal prep option can take so much pressure off your week. If you try any of these, let me know how they go 💚 Nadia

Hi lovelies 💚 This week's recipe drop is all about keeping things simple, satisfying, and genuinely good for you, without spending hours in the kitchen. I added 3 new recipes that are easy to pull together on a busy weeknight, but still packed with the protein, fiber, and real whole food ingredients your body loves. Find them inside the Recipe Library: https://www.skool.com/nadia/classroom/19b27397 ✨ 𝗡𝗲𝘄 𝗥𝗲𝗰𝗶𝗽𝗲𝘀 𝗧𝗵𝗶𝘀 𝗪𝗲𝗲𝗸 • Strawberry Vanilla Baked Oats • Classic TVP Hard Shell Tacos • Chickpea & Parsley Quinoa (feel free to swap out chickpeas for edamame, another legume, or tofu) Everything includes simple instructions, easy swaps, and nutrition notes so you can actually use these in real life..not just save them and forget about them 😄 𝗛𝗼𝘄 𝘁𝗼 𝗨𝘀𝗲 𝗧𝗵𝗲𝘀𝗲 • Start your morning with the baked oats. They prep in 5 minutes, bake while you get ready, and feel like dessert for breakfast. (Yes, really.) • The TVP tacos are your new go-to for taco night - bold, meaty texture, zero meat. The whole family won't even miss it. • Make a big batch of the chickpea quinoa on Sunday and you've got lunch sorted for days. It actually gets better as it sits! 🎧 𝗩𝗼𝗶𝗰𝗲 𝗡𝗼𝘁𝗲 (𝟮 𝗺𝗶𝗻𝘀) 👇🏼 I shared a quick note on how stacking simple, protein-rich meals throughout the day is one of the easiest ways to feel more energized and less snacky. No meal plan required. If you're not Premium and want more structure like this, you can upgrade here for only $7: http://skool.com/nadia/plans 💚 Nadia