One of our members @Duna Zurcher messaged me that the #Marry Me Chickpeas recipe has become a staple in her house (see screenshot below)! I made this recipe last week too and it comes together so quick and it's SO good. Also Duna mentioned that vegetable broth cartons take up pantry space. I recommend the low sodium Better than Buillon paste. Add 1 tsp paste per cup of broth needed. So much more convenient! Tell me! What's been your favorite recipe in our recipe hub so far?

I made this quick lunch today. I microwaved a potato for 7 minutes. Then separately in a pan I added 2 cans of beans, 1 cup of salsa, 1/2 tsp cumin, 1/2 tsp paprika, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/4 tsp crushed red pepper, 1/2 tsp salt, 1/4 tsp black pepper. Cooked on medium for 5-7 min. You could keep it even simpler and just add beans and salsa together! So delicious and satisfying.

Let’s pause for a moment and name a win. It can be something big, like following through on a plan you’ve been building toward, or something quiet and personal, like noticing you handled a situation with a little more steadiness than you used to. Wins don’t have to be shiny to count. Showing up, choosing differently, resting when you needed to, all of that matters. If you’re open to it, share one win from your week so far in the comments. And if today feels more like a work in progress than a win, that’s welcome here too. Sometimes the win is simply staying in the room. I’ll start in the comments.

I have been "afraid" of soy for YEARS. Being in the health space can be really NOISY- so much controversial information. And when I first started dealing with gut issues, I cut out all the common "offenders": gluten, dairy, soy, sugar, alcohol. Now that I have advanced in my training, and have opened my mind to other ideas and approaches(and have the support here!) I have tried tofu again for the first time in YEARS. I found I digest it really easily and am enjoying having that in my rotation for meal prep again. Thank you Nadia for giving me the confidence to try some of these plant foods I had removed from my diet!

I wanted to share this question and then success stories with one of our members @Rebecca Arsena . In this post, she asked how to cook lentils without making them mushy, and how they always fall apart. In the comments, I shared some of my tips including this one: "What helps most is not overcooking them. I cook them in salted water, uncovered, and start checking them early. Once they’re just tender with a little bite, I drain them right away so they don’t keep cooking. I also save anything acidic, like lemon or vinegar, for the end." A week or two later, Rebecca tagged me on Instagram and had success! Love seeing these small wins turn into real confidence in the kitchen.