wellwellwell Nutrition

Dear Friends, wellwellwell is coming to a close. It is with a bittersweet heart that I announce I'm stepping away from nutrition coaching through my business and my baby, wellwellwell Nutrition.

Over the past 3.5 years I had the pleasure of creating and hosting numerous workshops and group coaching programs in Brooklyn, NY and Tucson, AZ. And working 1:1 with so many of you! Getting to know and support you in your health and wellness goals is an experience I will never forget. Thank you. 🧡

Learning how to feed and take good care of my body allowed me to move through my life more freely–both physically and mentally. And it's with that freedom now that I will be shifting my focus to practicing and teaching yoga.

It has long been a dream of mine to dive deeper into my yoga practice and become certified to teach. I feel genuinely blessed to have been able to complete the 200hr Vinyasa YTT last month and to get to realize this dream today. 🧘🏻‍♀️

To read this full letter AND to get access to a 20 minute Vinyasa Flow video follow my website link in my bio!

Also come join me on my personal account for teaching updates and all things yoga, dance, and nature! 🌿

Update on the status of wellwellwell Nutrition. Please read this message and enjoy this small parting gift!

Closing down wellwellwell and a parting gift 🎀💜🍏

Lunch break! [10 min or less] Leftover rice, roasted chickpeas + kale, topped with bruschetta 👩🏻‍🍳😘

One person’s trash is another person’s treasure. OR, as I like to say, one person’s food scraps is another person’s homemade VEGGIE STOCK. I don’t need to tell you that buying packaged stock in the store can get pretty expensive. Especially if you want something good quality that doesn’t have a ton of extra ingredients in it. Save your $$ by turning food that you *already have* into *more food* in the future. This is literal magic, y’all: making something from nothing.

Step 1: freeze your onion scraps, ends of zucchinis, bell pepper innards, etc. in a ( ) freezer-safe gallon bag until bag is full.

Step 2: empty contents of bag into a pot (I used my new 6qt dutch oven, but any pot will be great) and fill with enough water to cover the veggies. Add 3-4 cloves of fresh garlic and any herbs you like.

Step 3: bring to a boil and then reduce heat to let simmer for at least 30 minutes. I left mine on for an hour.

Step 4: remove pan from heat. Once cool, strain stock into freezer-safe containers and store as desired. This batch yielded 8 cups of stock.

Make no mistake, BLACK LIVES MATTER. I stand in solidarity with and am taking responsibility as a white woman to educate myself on how to take a more active role in fighting racial injustice.

True “wellness” can not exist if we continue to accept and live in a broken system.

Thinking about you ❤ - https://mailchi.mp/4ecbb9362130/thinking-about-you

If you struggle with food waste remember this: any assortment of veggies sautéed in a pan with oil, garlic, salt n pepa, and some chili flakes will be delicious! 🥬

All leftovers pictured here:
Tomatoes
Green beans
Swiss chard
Tofu
GF pasta

🌈🌈🌈🌈

Sloppy avocado toast with roasted chickpeas REALNESS.

To roast chickpeas:

Preheat oven to 425
Rinse and drain 1 can chickpeas
Dump in bowl and drizzle with olive oil, generous sprinkle of salt and pepa, and smoked paprika
Mix and spread out evenly on a cookie sheet
Roast for 15-20 min total, stirring once at mid-way point

Let me know if you make them and how it goes! ✨

Breakfast Mood: leftover butternut squash soup and avocado toast.

Hot tip: breakfast can be whatever food you want! 🔥

Your body has got you.

Put down the new diet book. Unfollow the fitness pages that promise quick results by way of crazy restrictions. Forget about mastering your willpower.

Close your eyes + take a deep breath + listen.

It’s all there: hunger cues, nutrient needs, gut instincts... Trust yourself and trust your body. ✨

The Queen toast. 👑🥑🍅

GF bread
Avocado
Radish sprouts
Roma tomato
Olive oil
EBTB seasoning

Might just make ✨Pancake Mondays✨ a thing...

Get more out of your breakfast pastries by:

Adding fiber-rich fruit
Covering with sugar-free nut butters
Sprinkling with raw seeds
Adding some flax meal to the mix you’re using

Do you have any tricks you use for adding a little staying power to your pancakes?