This week, I share a green shakshuka from the brand new cookbook: Good Food Good Mood, the difference between pickles and fermented veggies (and how to make both), and boundary setting to protect your light.

This week, I share an easy, delicious, savory breakfast biscuit recipe by my colleague Sonja; metabolically healthy peanut butter cup alternatives; and how to create a “fast” metabolism by making MORE functional mitochondria.

This week, I share a one-bowl recipe for vegan, keto, grain-free chocolate chip cookies 🍪 , a guide to grain-free crackers, and discuss how GLP-1 works naturally in the body & tips on how to optimize it.

This week, I share my recent lab results and how biomarker testing can help you overcome diet confusion, how to upgrade your sandwich so that it will help your health instead of hurt it, and the three things everyone should know about fertility that I learned when writing Good Energy.

This week, I share a video tour of my pantry stocked with my favorite metabolically healthy foods, tell you how I ‘zhuzh’ up oatmeal, and how I use ChatGPT in the kitchen.

This week, I'm sharing the 5 key elements to include in metabolically healthy meals that provide nutrients to power optimal energy, explain why grain-free flours like almond and coconut are healthier baking substitutions over processed white flour, and explore the spiritual context behind building healthy habits and how self-care connects us with the divine.