Hi Reader, By the time this lands in your inbox I'll be in Vail for the Mountain Games: some yoga, a couple of child-free nights with my husband, and then the kids join for playgrounds, swimming, and lots of village strolls along the river. One thing I'm looking forward to is the food. I love cooking, and I'm also very happy to let someone else take care of the prep and cleanup for a few days. We have a favorite Thai restaurant in the next town over. It's a little more low-key than the places...
9 days ago • 1 min read
Hi Reader, The rain finally showed up in Colorado this week, which is good timing because the garden is coming together. We have potatoes, spinach, and kale on the deck, tomatoes and basil and lettuce inside, and the boys each planted their own section of the yard. I also had friends over, finished a chunk of eating disorder coursework for my practice, and did what I always do when life gets full: leaned hard on the pantry. This week that looked like bean and rice tacos. Eden Organics sent me...
16 days ago • 1 min read
Hey Reader, This week I turned 40. It's still a little bit hard to believe, because life really is happening in all of these little moments that somehow add up to months and years and decades before we know it. At the last minute, I decided I wanted my whole family around me and my favorite meal, tofu palak at the local Indian restaurant, over anything fancier. It was intentionally simple in the best possible way. Just good food and the people I love most. There's something about a whole new...
23 days ago • 3 min read
Hey Reader, This Thai red curry has been on repeat at our house for the last few weeks, and I don't see that changing anytime soon. We go pretty heavy on the curry paste (we like the heat) and I set aside a little plain tofu and rice for the kids before everything goes into the sauce. One dinner, everyone covered. A couple of weeks ago I shared crispy air fryer tofu with the no-press method that pre-boils the tofu before air frying. It changed how I think about cooking tofu. That same method...
about 1 month ago • 1 min read
Hey Reader, I've been cooking tofu for years and truly love it. For a long time I was making it with decent results, but then I added cornstarch to the process, and combined it with a quick pre-boil in salted water. The difference was transformative enough that I had to share it. The pre-boil might sound like an extra step, but it makes pressing tofu completely unnecessary. Boiling draws moisture out from the inside, instead of just squeezing the surface, which means better browning and more...
about 1 month ago • 1 min read
Hey Reader, Protein content is everywhere right now. Tracking grams, hitting targets, optimizing every meal. I'm not going to add to that noise. What I do think is worth saying: meals that include a solid source of protein alongside fat, fiber, and carbs tend to feel more satisfying and grounding. Not because of the numbers, but because of how they actually feel to eat. Peanut noodles with edamame have been on repeat at my house lately. 15 minutes, one bowl, and somehow both my kids and I are...
about 2 months ago • 1 min read
Hi Reader, One thing I really believe: food is supposed to taste good. Vegetables included. You don't have to suffer through plain, raw produce to eat well. And honestly, a really good dressing or a well-made grain bowl is exactly how I end up eating more vegetables without thinking about it at all. Here are some of my favorite recipes to practice this spring eating philosophy: Spring Farro Salad with Tahini Dressing — Asparagus, strawberries, chickpeas, avocado, fresh mint, and a creamy...
about 2 months ago • 1 min read
Hi Reader, Before I decide what to work on next, I want to hear from you. Whether you're here for recipes, food freedom content, or both, I'd love to hear from you. It takes about 2 minutes. LINK TO SURVEY Thanks for being here, Stephanie Hi, I'm Stephanie I’m a registered dietitian and certified intuitive eating counselor. I help people stop fighting food and build a way of eating that feels steady, satisfying, and actually sustainable, with plant-forward recipes and compassionate 1:1...
2 months ago • 1 min read
Hi Reader, April feels like a good time to shake up the dinner rotation. The weather is changing, there's more light in the evenings, and the idea of something fresh and colorful on the table sounds extra appealing. Here are six recipes I'm excited about this month: Baked Pasta with Rigatoni and Vegetables — cheesy, hearty, and the kind of thing that makes great leftovers all week. Vegetable Stir-Fry with Frozen Vegetables and Noodles — built around what's already in your freezer, which is...
2 months ago • 1 min read