I had always been overweight growing up. I never took any interest in sports and found comfort in my mom's home cooked meals or fast food with friends. Things only got worse in college when I began overeating with lack of control due to stress and other reasons. I hit my highest weight in college at roughly 215 pounds. Once I graduated in 2015, my bad eating habits stuck around but I started vigorous exercise, cut out soda and managed to lose about 20 pounds as my first attem

INGREDIENTS: 1 tablespoon, extra virgin olive oil 1 large sweet onion, peeled and chopped 1 red bell pepper, seeded and chopped 2 cups sliced carrots 4 garlic cloves, minced 1 1/4 pounds boneless skinless chicken breast, about 2 large breasts 1 1/2 teaspoons dried thyme leaves or 1 tablespoon fresh thyme leaves 1/2 teaspoon crushed red pepper Salt and pepper 9 cups chicken broth 8.8 ounce package tortellini pasta 1/4 – 1/3 cup heavy cream 1 cup packed frozen spinach or 3 cups

INGREDIENTS: 1 tablespoon olive oil 1 medium onion (diced) 2 cloves garlic (minced) 1 tablespoon ginger (finely grated) 1 tablespoon Thai red curry paste 4 cups sweet potato (peeled and diced into 1/2 inch cubes; roughly 500 g) 2 carrots (peeled and sliced) 3 cups stock (veggie or chicken; or homemade bone broth) 3/4 cup dried red lentils 1 1/2 tablespoons fish sauce 1/2 lime (juiced) 1/4 teaspoon salt 13.5 oz coconut milk (full fat recommended) INSTRUCTIONS: Heat olive oil i

INGREDIENTS: 1 tablespoon olive oil 1 (12.8-ounce) package smoked andouille sausage, thinly sliced 3 cloves garlic, minced 1 onion, diced 3 carrots, peeled and diced 2 stalks celery, diced 2 (15-ounce) cans Great Northern beans, drained and rinsed 1/2 teaspoon dried oregano 2 bay leaves 4 cups chicken broth Kosher salt and freshly ground black pepper, to taste 3 cups baby spinach INSTRUCTIONS: Heat olive oil in a large skillet over medium high heat. Add sausage, and cook, s

INGREDIENTS 2 tsp. smoked paprika 2 tsp. ground cumin 1/2 tsp. pepper extra-virgin olive oil Kosher salt 1 lb. potatoes, halved or quartered depending on size 1/2 lb. carrots, roughly chopped 1/4 lb. Brussels sprouts, halved 1/4 lb. red onion, roughly chopped 1/4 lb. halved mushrooms 1/4 lb. asparagus, cut up 1/4 lb. whole green beans 1 1/2 lb. chicken pieces Chopped parsley, for serving Lemon wedges, for serving INSTRUCTIONS -Preheat oven to 450 degrees F. Ma

INGREDIENTS 3 small acorn squash 3 tbsp. extra-virgin olive oil, divided Kosher salt Freshly ground black pepper 1 c. farro 2 c. plus 2 tablespoons apple cider, divided 2 sprigs fresh thyme 1/2 lb. sweet Italian sausage 1/2 yellow onion, chopped 2 stalks celery, chopped 2 cloves garlic, minced 1 tbsp. fresh thyme, chopped 1 bunch lacinato kale, stems removed and chopped INSTRUCTIONS -Preheat oven to 400°. Cut each end off squash and halve. Use a spoon to remove

Ingredients: 1 cup milk (dairy, almond, coconut, etc.) 1 tbsp (15g) pumpkin purée 4 drops vanilla crème stevia, or adjusted to taste ⅛ tsp ground cinnamon tiny pinch ground nutmeg tiny pinch ground ginger ¾ cup (180mL) extra strong coffee Instructions: Add the milk and pumpkin to a small pot. Heat over medium-low heat, stirring constantly with a whisk, until the mixture begins to simmer. Add in the stevia, cinnamon, nutmeg, and ginger. Whisk the mixture until it becomes fro

Ingredients: 1/4 cup pumpkin puree 3 tbsp almond milk 1 tbsp honey or maple syrup 3 eggs 1 tbsp coconut oil, melted, plus additional for pan 1 tsp vanilla 1/4 cup coconut flour 1 tsp cinnamon Pinch of nutmeg 1/4 tsp salt 1/4 tsp baking soda Instructions: In a large bowl, whisk together the dry ingredients – the coconut flour, cinnamon, nutmeg, salt, and baking soda. Then in a separate bowl, whisk together the wet ingredients – the pumpkin puree, almond milk, honey, eggs, oil,

Ingredients: 1–2 cloves roasted garlic 2 tablespoons olive oil 2 tablespoons water 1 can chickpeas, drained and rinsed 2/3 cup pumpkin puree 1 tablespoon maple syrup or honey 1/2 teaspoon finely minced fresh rosemary (more to taste) salt to taste Instructions: To roast the garlic, the peeled cloves in a small saucepan with olive oil for 15-20 minutes over low/medium heat. The garlic gets the roast-y flavor and then you get some bonus garlic infused olive oil. Puree all ingre

Ingredients: 4 cups bone broth or vegetable stock 1 cup canned pumpkin puree 2 tablespoons unsalted butter 1 shallot minced 1 teaspoon kosher salt 1 teaspoon chopped fresh thyme 1 1/2 cups Arborio rice 1 teaspoon white wine vinegar 1/2 cup grated Parmesan cheese 1/4 cup chopped fresh flat-leaf parsley 1/4 teaspoon nutmeg Fresh ground black pepper 1 cup crumbled goat cheese 1/2 cup dried cranberries Instructions: In a medium saucepan, whisk together the stock and pumpkin over