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.

Toddlers. Eye roll. They go through some weird food phases, huh?

A while back the Hattster decided she wasn't really into veggies anymore. Such a flip flopper, that one. Luckily for me, she'll eat just about anything if it's covered in cinnamon (kid loves the stuff—she walks around smelling like a graham cracker despite never eating one in her life). So I pulled this gem of a recipe out of my back pocket and started making it on the reg.

Dry skin. Living in the northeast this time of year, it’s sort of a fact of life. Dropping temps with the season change is certainly a culprit—whatever moisture we do have in our skin, dry winter weather seems to suck it right out—but oftentimes skin issues are an inside job.

I have written this recipe out for people more times than I can count, so I figured I should finally add it to the blog. We are told over and over again to consume more Omega 3 fatty acids. We all know the best way to do this is by eating more fatty fish (wait...we do all know that, right?).

But there's a difference between hearing what we SHOULD do, and actually putting that into practice.

The change of the seasons has got me feeling all flare-y on the autoimmune tip. ANNOYING. Combine that with a big hormonal shift (I stopped breastfeeding a couple months ago), and we’ve got a recipe for some body weirdness.

I’ve had to circle back around to certain practices that (I begrudgingly admit) had fallen by the wayside.

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.

Accidental gluten exposure seems like such a bougie problem that I hesitate to publish this blog. I feel like the title alone will elicit some eye rolls. But I also know firsthand how horrible it can feel to inadvertently eat gluten when you’re sensitive to it. I recently covered this topic extensively, so if you ARE rolling your eyes right now, read that.

Earlier this week my husband posted this photo on Instagram. My response: “Ugh. I don’t like that photo. My alignment is wonky and I’m not even doing a proper handstand. Why did you post it?”

I posted this recipe on Instagram yesterday, and have gotten some good feedback. It was a big hit for the whole family here. My husband has decided to make more of an effort to bring work to lunch ("we" go through cycles), so this will be a new batch cooking staple!

About a month ago I got SUPER sick. Like can’t-get-out-of-bed sick. The day before I had eaten out at a local spot and as I lay in bed in pain, swollen from top to tail, I realized: oh shoot, I ate gluten yesterday. I did it unintentionally—I have been gluten-free for over 5 years now—which almost made the sting worse.

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 mentioned recently here and on social media that I’m trying to scale back and change my coffee/caffeine consumption habits.

I’ve talked through this with clients and friends quite a bit (people get deliriously curious when you bring up dietary changes. Particularly when those dietary changes involve less coffee. Moms be like whaaaaaaaaaaaaaat?!), so I thought I’d outline what was going on with me that forced my hand with this decision.

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.)

Another day, another dolla. You guys asked for more, so here it is. What I Ate!

I've been making this recipe for years. I've shared it with countless people: I make it at workshops, some variation of it is always included in my nutrition programs, kids have tried it and loved it. You should make it.

One of my more popular posts was when I revealed the foods in my kitchen. There's just something about seeing what other people eat. I, for one, have always loved to rummage through the fridges and cupboards of other people. Does this make me sound like a feral animal or a psychopath? Eh. I do it not with judgment, but with curiosity. I just love seeing what people eat! (And definitely for information gathering when working with clients. Did you know this is something I do?)

One thing I try to get across to people is that nutrients within a food are important—but how your body assimilates those nutrients is arguably more important. Because if your body isn't able to extract the nutrition from a food, then it's really not "nutritious,” is it?

So I don't know enough (anything) about exotic cuisine to determine whether or not the title of this recipe is accurate, but let's go with it. This salad is a tasty trifecta of sweet and savory and spicy.

I made it on a whim when we were grilling burgers and I realized that we had nothing to go with them because my 2 year old had eaten all the sweet potato fries I baked up. #parenthood.