Curry is one of my favorite comfort meals and it’s so easy to make.

I love how flavorful and versatile this recipe is – you really can use whatever veggies you have on hand! If you’re plant-based, you can replace the chicken with chickpeas.

I like to serve the curry alongside rice or cauliflower rice!

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Homemade sauces and salad dressings are some of my favorite recipes to make at home because you can control the ingredients. I love loading mine up with fresh herbs and spices, including tons of fresh basil and garlic.

This recipe is a bit different than a typical marinara given you use butternut squash, but also because there’s no unnecessary added sugar. I’m always trying to think of fun and creative ways to diversify our plant-food intake, and this one checks all the boxes.

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Who else is a sucker for squash season? This squash and apple salad is so flavorful and has been on repeat all winter. I’m always working on ways to increase the variety of plant foods I eat, and this salad is packed with nutrients!

You can add a protein to make it a complete meal, or serve it as a side dish.

If you like this recipe, you’ll love the Funk’tional Nutrition Collective, our annual subscription, education portal & holistic health community to completely revitalize your health.

You get access to all of our functional nutrition programs plus monthly live calls, nervous system support & a deeply supportive community — at a super affordable rate.

Thousands of people have used these programs to feel good again – and you can, too.

Cooler weather calls for chili. I always forget how easy this meal is – simply toss everything into a large pot and a cozy, yummy dinner will be ready within 30 minutes. I topped mine with cilantro and red onion for some extra flavor!

This recipe is loaded with prebiotics from the onions, garlic, and beans to support your gut health,, and is loaded with fiber to keep you full and satiated.

If you’re looking for more whole-food and low inflammatory recipes check out Eat To Achieve, a 21 day nutrition program where you’ll learn how to eat real food, free yourself from the diet mentality, and support your overall health.

This watermelon salad is SO refreshing and will make the perfect addition to your Labor Day plans. The pistachios and feta provide some fats and protein to stabilize blood sugar levels, but I recommend eating this alongside a meal for sustained energy throughout the day.

While I did not include this in the original recipe, adding some freshly sliced basil or mint adds a nice pop of flavor to this dish!

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This mango salsa is so refreshing and is the perfect combo of salty and sweet. You can substitute the mangoes for peaches depending on what is in season and local to you. The variety of plant fibers in this recipe help to feed those beneficial bacteria residing in your gut.

I love eating this salsa with Siete Foods grain free tortilla chips, but it’s also amazing when served over salmon or paired with a burrito bowl.

If you’re looking for more low-sugar delicious recipes, you’ll love the Carb Compatibility Project. Our 4 week program where you’ll learn how to stabilize blood sugar, energy, and mood, determine your body's unique carbohydrate needs, and end the carb confusion.

Last week I had a client talk about food overwhelm. As in having so much information about what constitutes healthy food that it overwhelms her. Her ultimate goal is to eat perfectly paleo. But instead of taking baby steps toward that (maybe-too-lofty-for-her) goal, she throws her hands up and stays stuck.

It’s a classic case of letting perfect be the enemy of good, and most of us know it all too well. In our strive for perfection, we inevitably fall short of our ideals.

Zucchini is starting to come up like whoa.

If you're growing your own, you're probably seeing all the pretty yellow flowers bust out, as well. EAT THOSE. Squash blossoms contain vitamin C, beta carotene, iron and calcium. They're another way to add variety to your diet. Try out this recipe and you won't be sorry!!

This sauce is one way to slam a bunch of veggies down. You won’t regret making it. TRUST.

This pasta is protein-packed and veggie-loaded. Perfect for when you're looking for healthy comfort food, or a meat-free dinner.

I used Banza pasta, which is pasta made from chickpeas and pea protein. I order it from Thrive Market, like most of my dry goods (click here to save 25% on your first order!) I think it's super tasty, but use whatever pasta you like!

If you follow me on Instagram, you know I eat a lot of canned fish. In fact, I just got an email last week from a girl who was interested in my nutrition program, but was afraid that she would have to eat sardines! (First of all, that's hilarious. Secondly, you 100% do not have to eat sardines while doing Fueled+Fit.) If you're wondering what all the fuss is about, you can read more about my love affair with canned salmon here. Today, I'm bringing you a whole new way to eat it.

I can't even with this recipe. I'm posting this on the week of Thanksgiving because I think these would make an impressive addition to any holiday table. And if you're heading to someone else's home, this would be a great recipe to bring! Not messy, travels well, and easy to reheat. Oh, and they're SO GOOD.

I’ve been trying to get out of my food comfort zone as of late. If you get my newsletters (get them here!), you recently saw that I’ve been tinkering around with some recipes. I hate following recipes, but…I’m culinarily bored, man. And the thought of having to cook dinner each night makes me want to claw my eyes out.

These photos are kind of the worst, but this recipe is phenom and pattypan squash are coming up hot right now...so I'm posting today. You can make them with or without goat cheese, depending on your dietary preferences...both ways are equally delicious. This is an awesome recipe to feast on the flavors of the season!

I pretty much follow a paleo diet. I'm not crazy strict (as evidenced by the 57 slices of gluten free pizza I ate at a recent wedding...we won't even TALK about the wine...it really gave new meaning to the #roseallday hashtag).

Zucchini everywhere. Backyard gardens, CSA pickups, farmers' markets...there's even a basket of it at my yoga studio. People can't give the stuff away. Every other month of the year, I spend good money on this zoodle staple...and now? People are tossing around free buckets of fresh, local, organic zucchini every which way.

I've been in a food rut. Most evenings, the thought of preparing a meal both exhausts and annoys me. Back when I was a vegetarian, it was so easy to throw together a last minute meal. Cook up a pot of grains, sauté up some veggies...done. Now I eat a relatively grain-free diet, with far more animal protein. (With lots of personal experimentation, I've learned I feel better this way. This may or may not be appropriate for you. A great way to figure it out is by joining my Fueled+Fit program. This is basically the format I used to dial in my current ideal diet. I say current because since I'm a human, I will continue to change, and so will my diet.)

I suppose it’s a little cliché to talk about being grateful this week. But I’m doing it anyway.

Last week I detailed the craziness of my past few months. I got a lot of responses telling me to keep my head up, that it would get easier, that I was doing a great job. First of all, thank you for the responses. You’re awesome.

The other night I was really in the mood for mashed potatoes, but thought I would add a little twist. The twist turned out to be not-so-little, but the result was delicious. My husband had no idea what he was eating (Mashed potatoes? Turnip?). Nevertheless, he finished his plate in record time.

With mac 'n' cheese on the brain, I remembered seeing Alfredo sauce made with cauliflower on Pinterest I'm a huge fan of all things cauliflower, and figured I could puree my way to some healthy and comforting mac 'n' cheese. Back at home and armed with a glass of wine, I set out to create some yumminess. The end product was epic.