When I was deep in the trenches of bulimia and anxiety, my mother begged me to try tapping.

While “tapping” may draw up images of Gregory Hines for some people, I knew that it was another name for Emotional Freedom Technique (EFT). I knew that it involved tapping on your face and saying things like “I completely love and accept myself”. I knew it helped veterans recover from PTSD. I knew these things because my mom is an EFT practitioner. I also knew there was no way in hell I was doing it.

I have sat down to draft this blog more times than I can count. I’ve started and stopped, thinking this is too much, too vulnerable, too exposed. People might think I’m a failure for gaining weight, others might think I’m a fraud for having these feelings, while others might think I’m ridiculous for worrying about a measly 10 pounds.

A couple weekends ago we threw our annual summer kickoff BBQ. My mom brought a killer chopped salad that everyone requested make it to the blog. So, here it is.

We all know about vitamin D. It’s like America’s sweetheart nutrient. You’ve no doubt got a bottle of it sitting in your cabinet right now (whether or not you should take it…different story). Today, let’s chat about what vitamin D does, how to naturally increase our levels, and what safe sun exposure really means.

This stuff is the best. I made it on a whim last week and have made it 3 more times since. It's perfectly creamy - equally great as a salad dressing, sandwich spread, and dip for veggies. It has a base of tahini, fresh cilantro and parsley (feel free to use only one of these herbs if that's all you've got on hand). The addition of mayonnaise really drives it home. Try it out!

Typically when I make granola, I use maple syrup or honey as the sweetener. You don't necessarily NEED a sweetener for taste, but it does help to keep the granola stuck together (and who doesn't love those big granola chunks and clusters?). In an effort to eat less sugar, I wanted to craft a granola that didn't use any sweetener.

A couple years back, my hair dresser and I commiserated over our sleepless babies; I had one, she had two. I’ll always remember her saying to me, “motherhood is the ultimate sacrifice”. It’s true. All us moms know that. We sacrifice our sleep, our bodies, our free time, sometimes our careers.

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.

Last month a client of mine forwarded me an email from a fitness coach. The email outlined a weight loss program, with food recommendations for adult and adolescent girls looking to lose weight.

Some of the suggestions she made were sound (eat less processed food, cut out refined sugar and flour), but unfortunately I found much of her advice to be erroneous, unsubstantiated and downright irresponsible. I won’t pick the whole email apart here, but I will focus on one specific piece that bothered me most.

An Eat to Achieve member shared a yummy smoothie recipe in our Facebook group last week. It sounded tasty, but my concern was the lack of calories. It would be great for a little snack, but surely didn't provide enough substance for a meal. I couldn't get the cinnamon goodness out of my brain, so I decided to make my own enhanced version.

The holidays are a doozy, no? I'm still getting emails from people telling me they are having a tough time “recovering.” They are still in holiday eating mode, and they’re feeling they need to cleanse themselves. There’s a lot of emotion involved, and the knee-jerk reaction is to do something extreme to “get back on track.” What’s going on here?

If you're into batch cooking, these are a great thing to make up in the beginning of the week. You can make in bulk and even freeze some. Serve with roasted veggies for a savory egg-free breakfast, or top a large lunch salad with a few.

Mint and chocolate is probably my favorite flavor combo. Junior Mints, Thin Mints, Andes, Peppermint Patties...always my top choice back in the day. I was trying to come up with something festive and different to make for Christmas this year, and THIS is what popped into the ol' brain. I've gifted some out, ate a lot, and will be bringing them as a treat to our (one of 5) Christmas gatherings.

This recipe was originally posted on the Wild Vibes site in 2015, but unfortunately the link doesn't work, so I'm reposting here for those of you who have asked for this recipe—it's a good one!

It is the beginning of December, which means we are in the thick of The Holiday Season. My house is adorned with pretty lights, Santas and snowmen. Bing & Brenda Lee are spinning on the reg.

It's easy to get caught up in the holiday hustle and bustle - healthy habits you've honed throughout the course of the year can fall by the wayside.

A few months ago I was in a store and a fancy food product caught my eye: Vanilla Cake Batter Coconut Butter. I mean...WHAT. I've eaten coconut butter for years (and have even made it at home)...but this was some next level stuff. So despite the $13 price tag, I bought it (I'm kind of a sucker for novelty foods).

These muffins are great for adults and kiddos alike.

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.