Welcome to my website, I’m really excited you’re here! This is a space for judgement-free exploration of all things food and nutrition. Let me know if I can do something better, add something you see missing, or if you want to schedule a free 15 minute initial consultation.
When my dad died in March of 2021, my son had just turned three years old. I knew that I needed to foster a safe and open space for him to talk about death, talk about his grandpa, and ask questions. But, I also wasn’t sure how or where to start in an age-appropriate way. I also knew he was going to see me grieving, and I wanted to be able to give him tools and information so he could feel comfortable being around a mom who was crying… a lot.
What I found was that the process of finding resources for my son was also immensely helpful in sitting with and processing my own grief. It also normalized grief SO much for me. I’ve now watched my child become a five year old who is really comfortable talking about death. And, I’m way more comfortable with it now, too.
These soft-baked, cinnamon laced baked apple slices can be eat as-is or used in a variety of ways. Stir them into yogurt, oatmeal, muffin batter, and pancake batter, or use as topping for things like French toast or pan babies. I also love them in savory dishes, too. I typically keep a container of them in the fridge most of the time.
This is my go-to pinto bean recipe. I make this once a week so I always have pinto beans on hand for burritos, tostadas, and a simple bowl of beans. This technique uses a quick-cook step to reduce any bloating or gassiness typically associated with beans.
Sweet and tangy meet cold and creamy in this refreshing smoothie. You probably already have the ingredients around your house to make this! It also fits in a serving of veggies.
I’ve been making sourdough bread weekly for the last year or so and this is the method I use. I’ve included my timing as well as an FAQ.
