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Intuitive Eating FAQ

Intuitive Eating FAQ

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I have had 0% motivation to do anything today. I h

I have had 0% motivation to do anything today. I have only checked like 30% off of my to-do list which to be honest majorly stresses me out, but I am trying to learn to be okay with lazy days especially in these circumstances. Those things will get checked off, just not today. And lazy days call for lazy lunches so I through together this salad inspired by @broccyourbody

Here’s the dEATS (serves 1-2):

1. Make the dressing my combining 2 tbsp olive oil, 1/2 tsp Dijon mustard, 1 tsp white wine vinegar, 1 tbsp lemon juice, 1 clove minced garlic and a generous amount of salt and pepper.
2. Drain and rinse 1.5 cups chickpeas and toss them in the dressing to marinade.
3. Chop 1/2 a cucumber and 1 tomato, and ~ 1/3 cup low moisture mozerella into 1/2 inch cubes. Chop whatever lettuce you have on hand (I used iceberg, cabbage and arugula)
4. Add everything to a bowl and toss well. Top with a generous amount of parmesan and lemon pepper. Enjoy!

Noodles are the most versatile food on the planet,

Noodles are the most versatile food on the planet, there are just so many different pastabilities 😏😂 Too 🧀cheesy?

It’s hot as heck at my house so I wanted to create a lighter pasta dish for the summer months and I nailed it with this lemon sauce! Here’s the dEATS (serves 1-2):

1. Prepare 2 cups short dry pasta according to package directions. Save 2 cups pasta water to the side before draining.
2. Chop 1/2 a zucchini into half rounds, half a cup of cherry tomatoes, and peal and smash 2 cloves of garlic.
3. In a large saucepan sauté the zucchini in 1 Tbsp of olive oil over medium heat for ~5 min. Add the cherry tomatoes and garlic and a small pinch of red pepper flakes. Cook for an additional 4-5 minutes unlit the tomatoes start to soften and caramelize.
4. Turn the heat off and add the noodles, ~ 1/2 cup pasta water, and 2 tbsp goat cheese to the pan. Toss well until the goat cheese has melted and coated the pasta. Then add the zest and juice of 1/2 a small lemon, 1/4 cup of fresh grated Parmesan and another 1/4 cup pasta water. Toss until the cheese melts and a sauce starts to form. Continue to add pasta water until the sauce has reached a silky consistency.
5. Season at each step with salt and pepper. Top with fresh basil to serve.

I know this may seem like a lot, but this whole meal comes together in under 30 minutes so its perfect for a weekday dinner!

Are you confident in what you are putting on your

Are you confident in what you are putting on your plate? Or do you question if what you are choosing to eat is the “right” thing to reach your goals?

If you are questioning your food choices, that’s OKAY, and totally reasonable considering we have celebrities, influencers, new sources, friends, and family pushing food recommendations and judgments in our face every damn day. On top of that, nutrition is a young science and national recommendations are constantly changing. That food pyramid you learned in grade school isn’t even a pyramid now, its a plate!

Not only is it a controversial science, there are tons of people with no background in the science claiming to be experts. We would not let that fly with neuron. So how do you know who to listen to and how to be confident in what you are eating?

The answer is listen yourself. Instead of worrying about what gweneth paltrow is eating pay attention to how the food you are eating makes you feel. Does it satisfy you? Are you left feeling hungry or with other cravings after you eat it? Are you left feeling sluggish or energized? Do you actually like the food you just ate? Great, take note of those things and make adjustments accordingly. If you are still hungry after, have a snack and increase your portion sizes next time you have that meal. If you are not satisfied ask yourself if you really had what you were craving or if you made sacrifices in the name of “health” that left you wanting more.

Nutrition is individualized, what works for jenny and John may not work for you. So learn to trust yourself by giving those hunger/fullness, energy, and satiety cues the attention they deserve.

Of coarse if you have an underlying health condition, please speak to a doctor and an RDN to develop an individualized plan that will work for you!

I went deep down a rabbit hole researching the ori

I went deep down a rabbit hole researching the origins of Eggplant Parmesan last night (you know, casual Sunday night 😂) When I was in Italy I ate a TON of the stuff, but the “Parmigiana Di Melanzane” I ordered there is a far cry from the “eggplant parm” here in America. In Italy, the eggplant isn’t usually breaded, making the dish much lighter so it is often served as an appetizer rather than a main dish. Anyways, onto the recipe!

1. Slice your eggplant into 1/2 inch rounds and sprinkle them with salt. Let them sit for 30 min while you preheat your oven to 400. Pat the eggplant dry with a towel before beginning the breading process.
2. Bread the eggplant by dipping them in flour, then egg, then a mixture of Panko bread crumbs, parmesan cheese, italian seasoning, salt, pepper and red pepper flakes.
3. Fry each round over medium high heat for 3-4 minutes on each side until they are golden brown and crispy.
4. Assemble your stacks by layering coating the bottom of your pan with sauce and then layering eggplant round, sauce, and cheese. Repeat two more times and bake for 20 minutes until the eggplant is cooked through and the cheese is melted.

If this doesn’t make you smile I don’t know wh

If this doesn’t make you smile I don’t know what will 🤷🏼‍♀️ I mean look at those sweet eyes 😍 baby girl looks like she popped straight out of a Disney movie.

It’s Paisley’s birthday weekend so naturally we made her a cake because lord knows we need to celebrate all that is good RN in these hard times! She turns 6 today and I swear I love her more and more everyday.

If you are also proud to be a #crazydogmom and want to bake your pup a birthday cake I used the @crazyforcrust recipe and it was a hit! Swipe to see how much paisley loved it!
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.
.
#goldenretriever #goldenretrieverlove #goldenretrieverlovers #goldensofIG #goldensofinstagram #dogbirthdaycake #dogsbirthday #doggybirthday #dogbirthday #birthdaycake #positivevibes

I was looking at my IG feed today and I asked myse

I was looking at my IG feed today and I asked myself “Is this an accurate representation of my diet?” and for the most part I would say yes, it shows nutritious colorful foods, and cheesy comfort foods and all sorts of things in between.

But theres a lot of foods that I eat most days of the week that I don’t share because they seem “boring”. Truth be told when it comes to breakfast and lunch I am a creature of habit.

I have eggs and toast for breakfast 5-6 days a week because its easy, cheap, fast, and satisfying. My mornings are my most productive time so I don’t want to waste that with an extravagant breakfast.

Most days lunch is centered around produce. Its either a salad, sandwich, smoothie bowl, or spring rolls if I am at home. If I am at work usually some form of vegetable and a potato.

Dinner is usually a bit more extravagant because Cody and I catch up and drink wine while cooking supper.

Dessert happens EVERY. SINGLE. DAY.

This pattern is in no way intentional. It’s just what most days end up looking like when I am eating intuitively. This is why I don’t provide meal plans, we all have a pattern that works best for us as individuals but it is depends on your schedule, your hunger levels, your metabolism and so much more. Your eating pattern should fit your life, your life doesn’t need to fit around your eating pattern.

New Vegan California Cookout Burger recipe just in

New Vegan California Cookout Burger recipe just in time for the 4th of July! I created this recipe in collaboration with @Beyondmeat to celebrate the launch of their Cookout Classic Pack which is the best deal on @Beyondmeat patties to date!

The burger has all the California flavors mashed into one. It is piled high with sun dried tomato aioli, caramelized onions, avocado (obvi), arugula, and fresh tomatoes.

If you want to try it for yourself click the link in my bio or head on over the @Beyondmeat page, it is on both of our websites!

You don’t have to overthink dinner. Last week wh

You don’t have to overthink dinner. Last week when I was at my brothers garden plot a fellow gardener shared some zucchini’s with me, then when I got home and realized I had a ROCK HARD baguette and since we are team #nofoodwaste over here I decided to stuff the bread into some zucchini boats! Simple as that!

Here is how you do it.

1. Preheat the oven to 425. Slice 2 zucchinis in half lengthwise and use a spoon to remove the center portion and create a “boat”. Place the boats in the oven for 15 min.

2. Chop 1/4 onion, 1/2 a bell pepper, 7-8 button mushrooms, and 2 cloves of garlic. Sautee in olive oil over medium heat for ~7 minutes, stirring occasionally. Add 1 cup halved cherry tomatoes and sautéed for another 5-6 minutes or so until the tomatoes are soft and the veggies are cooked through. Season with a generous pinch of salt and pepper.

3. Once the vegetables are cooked add 1.5 tbsp tomato paste and stir to combine. Next add 3-4 cups of cubed stale bread (about 1/3 a baguette) and 1 cup vegetable broth to the pan and stir until all the broth has been absorbed and the bread is soft. Add in 2 tbsp cream cheese and stir until melted.

4. Remove the zucchinis from the oven and stuff the filling into the hollowed out center. Grate a bit of parmesan over the top and pop back in the oven for 15-20 min or until the zucchini is soft.

5. Serve warm!

This was sooo delicious and a great way to use up some stale bread. If you don’t like zucchini I have a similar recipe for stuff peppers on my blog. Hope you have a great weekend!
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#zucchiniboats #zucchini #vegetarianfood #vegetarianrecipes #easydinner #easydinnerrecipes #easydinnerideas #healthymeals #healthymeals #easyrecipe #meatlessmeals #plantbasedmeals #simplerecipes #weeknightdinner #plantbased #buzzfeast #feedfeed #huffposttaste #dinnerrecipes #foodtographyschool #iamwellandgood #intuitiveeating #foodfreedom

Taco Tuesday, but make it pizza 🌮 🍕 tacos an

Taco Tuesday, but make it pizza 🌮 🍕 tacos and pizza are two of my favorite foods and although this doesn’t really taste like either of those things it’s certainly delicious in its own right.

Here’s how you make it:
1. Pre-heat the oven to 425
2. Cook @beyondmeat crumbles with taco seasoning and water.
3. Assemble your “pizza” by layering 1 flour tortilla, a thin layer of beans, cooked beyond meat, a thin layer of beans, a second tortilla, a very thin layer of enchilada sauce, and a layer of shredded cheddar cheese. Bake for 15-20 minutes or until tortilla starts to get crispy.
4. Remove from the oven, top with olives, tomatoes, guacamole, salsa, and cilantro. Slice into wedges and enjoy!

Stop what you are doing right now, @kindsnacks jus

Stop what you are doing right now, @kindsnacks just released their first Frozen Treat Bars and they are insanely delicious. #ad

Cody and I took a couple of the KIND Frozen Peanut butter Treat Bars with us to the park as a way to cool off while we were puppy sitting last week and we have not stopped talking about them since. We are already on our second box in a week!

Just like the @kindsnacks original bars they are plant-based and the first ingredient is nuts. I fully don’t understand how they made these so delicious and creamy with such wholesome ingredients but I am here for it. #KINDSnacks #KINDcollective

Load More... Follow on Instagram

I have had 0% motivation to do anything today. I h

I have had 0% motivation to do anything today. I have only checked like 30% off of my to-do list which to be honest majorly stresses me out, but I am trying to learn to be okay with lazy days especially in these circumstances. Those things will get checked off, just not today. And lazy days call for lazy lunches so I through together this salad inspired by @broccyourbody

Here’s the dEATS (serves 1-2):

1. Make the dressing my combining 2 tbsp olive oil, 1/2 tsp Dijon mustard, 1 tsp white wine vinegar, 1 tbsp lemon juice, 1 clove minced garlic and a generous amount of salt and pepper.
2. Drain and rinse 1.5 cups chickpeas and toss them in the dressing to marinade.
3. Chop 1/2 a cucumber and 1 tomato, and ~ 1/3 cup low moisture mozerella into 1/2 inch cubes. Chop whatever lettuce you have on hand (I used iceberg, cabbage and arugula)
4. Add everything to a bowl and toss well. Top with a generous amount of parmesan and lemon pepper. Enjoy!

Noodles are the most versatile food on the planet,

Noodles are the most versatile food on the planet, there are just so many different pastabilities 😏😂 Too 🧀cheesy?

It’s hot as heck at my house so I wanted to create a lighter pasta dish for the summer months and I nailed it with this lemon sauce! Here’s the dEATS (serves 1-2):

1. Prepare 2 cups short dry pasta according to package directions. Save 2 cups pasta water to the side before draining.
2. Chop 1/2 a zucchini into half rounds, half a cup of cherry tomatoes, and peal and smash 2 cloves of garlic.
3. In a large saucepan sauté the zucchini in 1 Tbsp of olive oil over medium heat for ~5 min. Add the cherry tomatoes and garlic and a small pinch of red pepper flakes. Cook for an additional 4-5 minutes unlit the tomatoes start to soften and caramelize.
4. Turn the heat off and add the noodles, ~ 1/2 cup pasta water, and 2 tbsp goat cheese to the pan. Toss well until the goat cheese has melted and coated the pasta. Then add the zest and juice of 1/2 a small lemon, 1/4 cup of fresh grated Parmesan and another 1/4 cup pasta water. Toss until the cheese melts and a sauce starts to form. Continue to add pasta water until the sauce has reached a silky consistency.
5. Season at each step with salt and pepper. Top with fresh basil to serve.

I know this may seem like a lot, but this whole meal comes together in under 30 minutes so its perfect for a weekday dinner!

Are you confident in what you are putting on your

Are you confident in what you are putting on your plate? Or do you question if what you are choosing to eat is the “right” thing to reach your goals?

If you are questioning your food choices, that’s OKAY, and totally reasonable considering we have celebrities, influencers, new sources, friends, and family pushing food recommendations and judgments in our face every damn day. On top of that, nutrition is a young science and national recommendations are constantly changing. That food pyramid you learned in grade school isn’t even a pyramid now, its a plate!

Not only is it a controversial science, there are tons of people with no background in the science claiming to be experts. We would not let that fly with neuron. So how do you know who to listen to and how to be confident in what you are eating?

The answer is listen yourself. Instead of worrying about what gweneth paltrow is eating pay attention to how the food you are eating makes you feel. Does it satisfy you? Are you left feeling hungry or with other cravings after you eat it? Are you left feeling sluggish or energized? Do you actually like the food you just ate? Great, take note of those things and make adjustments accordingly. If you are still hungry after, have a snack and increase your portion sizes next time you have that meal. If you are not satisfied ask yourself if you really had what you were craving or if you made sacrifices in the name of “health” that left you wanting more.

Nutrition is individualized, what works for jenny and John may not work for you. So learn to trust yourself by giving those hunger/fullness, energy, and satiety cues the attention they deserve.

Of coarse if you have an underlying health condition, please speak to a doctor and an RDN to develop an individualized plan that will work for you!

I went deep down a rabbit hole researching the ori

I went deep down a rabbit hole researching the origins of Eggplant Parmesan last night (you know, casual Sunday night 😂) When I was in Italy I ate a TON of the stuff, but the “Parmigiana Di Melanzane” I ordered there is a far cry from the “eggplant parm” here in America. In Italy, the eggplant isn’t usually breaded, making the dish much lighter so it is often served as an appetizer rather than a main dish. Anyways, onto the recipe!

1. Slice your eggplant into 1/2 inch rounds and sprinkle them with salt. Let them sit for 30 min while you preheat your oven to 400. Pat the eggplant dry with a towel before beginning the breading process.
2. Bread the eggplant by dipping them in flour, then egg, then a mixture of Panko bread crumbs, parmesan cheese, italian seasoning, salt, pepper and red pepper flakes.
3. Fry each round over medium high heat for 3-4 minutes on each side until they are golden brown and crispy.
4. Assemble your stacks by layering coating the bottom of your pan with sauce and then layering eggplant round, sauce, and cheese. Repeat two more times and bake for 20 minutes until the eggplant is cooked through and the cheese is melted.

If this doesn’t make you smile I don’t know wh

If this doesn’t make you smile I don’t know what will 🤷🏼‍♀️ I mean look at those sweet eyes 😍 baby girl looks like she popped straight out of a Disney movie.

It’s Paisley’s birthday weekend so naturally we made her a cake because lord knows we need to celebrate all that is good RN in these hard times! She turns 6 today and I swear I love her more and more everyday.

If you are also proud to be a #crazydogmom and want to bake your pup a birthday cake I used the @crazyforcrust recipe and it was a hit! Swipe to see how much paisley loved it!
.
.
.
#goldenretriever #goldenretrieverlove #goldenretrieverlovers #goldensofIG #goldensofinstagram #dogbirthdaycake #dogsbirthday #doggybirthday #dogbirthday #birthdaycake #positivevibes

I was looking at my IG feed today and I asked myse

I was looking at my IG feed today and I asked myself “Is this an accurate representation of my diet?” and for the most part I would say yes, it shows nutritious colorful foods, and cheesy comfort foods and all sorts of things in between.

But theres a lot of foods that I eat most days of the week that I don’t share because they seem “boring”. Truth be told when it comes to breakfast and lunch I am a creature of habit.

I have eggs and toast for breakfast 5-6 days a week because its easy, cheap, fast, and satisfying. My mornings are my most productive time so I don’t want to waste that with an extravagant breakfast.

Most days lunch is centered around produce. Its either a salad, sandwich, smoothie bowl, or spring rolls if I am at home. If I am at work usually some form of vegetable and a potato.

Dinner is usually a bit more extravagant because Cody and I catch up and drink wine while cooking supper.

Dessert happens EVERY. SINGLE. DAY.

This pattern is in no way intentional. It’s just what most days end up looking like when I am eating intuitively. This is why I don’t provide meal plans, we all have a pattern that works best for us as individuals but it is depends on your schedule, your hunger levels, your metabolism and so much more. Your eating pattern should fit your life, your life doesn’t need to fit around your eating pattern.

New Vegan California Cookout Burger recipe just in

New Vegan California Cookout Burger recipe just in time for the 4th of July! I created this recipe in collaboration with @Beyondmeat to celebrate the launch of their Cookout Classic Pack which is the best deal on @Beyondmeat patties to date!

The burger has all the California flavors mashed into one. It is piled high with sun dried tomato aioli, caramelized onions, avocado (obvi), arugula, and fresh tomatoes.

If you want to try it for yourself click the link in my bio or head on over the @Beyondmeat page, it is on both of our websites!

You don’t have to overthink dinner. Last week wh

You don’t have to overthink dinner. Last week when I was at my brothers garden plot a fellow gardener shared some zucchini’s with me, then when I got home and realized I had a ROCK HARD baguette and since we are team #nofoodwaste over here I decided to stuff the bread into some zucchini boats! Simple as that!

Here is how you do it.

1. Preheat the oven to 425. Slice 2 zucchinis in half lengthwise and use a spoon to remove the center portion and create a “boat”. Place the boats in the oven for 15 min.

2. Chop 1/4 onion, 1/2 a bell pepper, 7-8 button mushrooms, and 2 cloves of garlic. Sautee in olive oil over medium heat for ~7 minutes, stirring occasionally. Add 1 cup halved cherry tomatoes and sautéed for another 5-6 minutes or so until the tomatoes are soft and the veggies are cooked through. Season with a generous pinch of salt and pepper.

3. Once the vegetables are cooked add 1.5 tbsp tomato paste and stir to combine. Next add 3-4 cups of cubed stale bread (about 1/3 a baguette) and 1 cup vegetable broth to the pan and stir until all the broth has been absorbed and the bread is soft. Add in 2 tbsp cream cheese and stir until melted.

4. Remove the zucchinis from the oven and stuff the filling into the hollowed out center. Grate a bit of parmesan over the top and pop back in the oven for 15-20 min or until the zucchini is soft.

5. Serve warm!

This was sooo delicious and a great way to use up some stale bread. If you don’t like zucchini I have a similar recipe for stuff peppers on my blog. Hope you have a great weekend!
.
.
.
#zucchiniboats #zucchini #vegetarianfood #vegetarianrecipes #easydinner #easydinnerrecipes #easydinnerideas #healthymeals #healthymeals #easyrecipe #meatlessmeals #plantbasedmeals #simplerecipes #weeknightdinner #plantbased #buzzfeast #feedfeed #huffposttaste #dinnerrecipes #foodtographyschool #iamwellandgood #intuitiveeating #foodfreedom

Taco Tuesday, but make it pizza 🌮 🍕 tacos an

Taco Tuesday, but make it pizza 🌮 🍕 tacos and pizza are two of my favorite foods and although this doesn’t really taste like either of those things it’s certainly delicious in its own right.

Here’s how you make it:
1. Pre-heat the oven to 425
2. Cook @beyondmeat crumbles with taco seasoning and water.
3. Assemble your “pizza” by layering 1 flour tortilla, a thin layer of beans, cooked beyond meat, a thin layer of beans, a second tortilla, a very thin layer of enchilada sauce, and a layer of shredded cheddar cheese. Bake for 15-20 minutes or until tortilla starts to get crispy.
4. Remove from the oven, top with olives, tomatoes, guacamole, salsa, and cilantro. Slice into wedges and enjoy!

Stop what you are doing right now, @kindsnacks jus

Stop what you are doing right now, @kindsnacks just released their first Frozen Treat Bars and they are insanely delicious. #ad

Cody and I took a couple of the KIND Frozen Peanut butter Treat Bars with us to the park as a way to cool off while we were puppy sitting last week and we have not stopped talking about them since. We are already on our second box in a week!

Just like the @kindsnacks original bars they are plant-based and the first ingredient is nuts. I fully don’t understand how they made these so delicious and creamy with such wholesome ingredients but I am here for it. #KINDSnacks #KINDcollective

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