I'll Eat That

I'll Eat That

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No one diet works for everyone. I will guide you to find the food and lifestyle choices that best support you.

I will also help you to make gradual, lifelong changes that enable you to reach your current and future health goals. A different approach:
I practice a holistic approach to health and wellness, which means that I look at how all areas of your life are connected. Does stress at your job or in your relationship cause you to overeat? Does lack of sleep or low energy prevent you from exercising? As w

Photos from I'll Eat That's post 11/09/2025

First attempt at kimchi soup to help me recover from this cold. Thanks to Eunjoo & Carter for the kimchi delivery. 🙏🏽

https://www.maangchi.com/recipe/kimchi-guk

Loosely followed this recipe, minus the pork, and minus the gochujang (since I didn’t have any).

Photos from I'll Eat That's post 11/09/2025

A new, cold day, a new, cold-weather soup. We found this quick reel recipe that I made note of and created for a cozy meal this evening.

We loved the roasted garlicky, feta flavored broccoli soup!

Roasted Feta Broccoli Soup
(Can also be made with tomato instead of broccoli!)

INGREDIENTS
1 8-oz chunk feta
4 cups broccoli florets
1 pound potatoes, peeled, chopped
1 onion, chopped
4-5 sprigs thyme
1 bulb garlic, top sliced off
1/2 tsp salt
1 box vegetable broth

INSTRUCTIONS

Preheat oven to 400F. Line large baking sheet with parchment paper.

Place feta, broccoli, potatoes, onion, thyme, and garlic on prepared sheet pan and season with olive oil & black pepper.

Bake for 45-60 minutes, or until vegetables are tender and feta is golden and melty.

Remove roasted garlic bulb and set aside until cool enough to handle.

Transfer roasted vegetables and feta into a blender. Carefully squeeze the garlic into the blender & add 1 box vegetable broth. Blend for 2 minutes, or until smooth & creamy.

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Seattle, WA

Opening Hours

Monday 10am - 4pm
Tuesday 10am - 4pm
Wednesday 10am - 4pm
Thursday 10am - 4pm
Friday 10am - 4pm