Loving Lately // Fall 2018

As a way to share my favorites with you on a regular basis, I created the "Things I'm Loving Lately" series on my blog. In this series I share everything from food to fitness, brands to beauty products, good reads to good listens.

It’s officially fall in NYC so today I'm sharing some of things that I've been loving on this season.

Here's what I'm currently craving and crushing on: 

RECIPE: Curry + Turmeric Roasted Squash

I keep expecting this curry + turmeric roasted squash recipe to get old… but it JUST DOESN’T. It’s so, so good. The combination of spicy curry with anti-inflammatory turmeric is perfection sprinkled on dense and slightly sweet winter squash.

I usually make this recipe with kabocha squash (a Japanese pumpkin that’s like a cross between a pumpkin and a sweet potato) but you can do it with virtually any squash, or vegetable for that matter (cauliflower is quite good here too!)



I’ve been experimenting with different morning drinks and right now I’m super into Crio Bru cacao tea. It’s virtually caffeine free and less acidic than coffee or cacao powder (since you steep it like a loose leaf tea).

You can find Crio Bru (+ all my other favorite superfoods) on my shop page: My Favorite Products.

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A few weeks ago I attended a workshop led by Master FaXiang Hou, a certified and highly accomplished Master of Medical QiGong and Traditional Chinese Medicine. He taught us some breathing and energy techniques, but also shared his traditional wisdom around eating for the seasons.

I’m putting together my notes from the workshop, but one of my takeaways was that we should be eating more PURPLE foods this time of year (fall), so I’ve been loading up on purple kale and collards, purple sweet potatoes, eggplant and cabbage.


Book, blog or podcast: WHEN FOOD IS LOVE

I picked up When Food is Love by Geneen Roth at the library last week and I was deeply moved after reading just the first page of the book’s introduction.

Geneen Roth is one of the original teachers who talks and teaches about breaking free from emotional eating. I first learned about her work when I was studying at The Institute for Integrative Nutrition.

If you resonated with some of what I shared in either of these blog posts, I think you’d also enjoy this book:

Essential oil: VETIVER

I was introduced to vetiver by my amazing acupuncturist - it’s woodsy and complex aroma is known to provide a calming, grounding effect making it ideal for massage therapy and promoting restful sleep.

Vetiver is super thick and viscous. Be patient with this oil - a drop or two mixed into body oil and rubbed on the legs is incredible right before bed, or diffuse it with lavender for the best sleep ever.

Learn more + purchase essential oils here.

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Workout or self care: MY HOME YOGA PRACTICE

A few weeks ago I participated in a Home Practice workshop at The Studio in NYC. Almost every day since then, I’ve done 30-45 minutes of yoga on my own, something I’ve never been able to do before despite teaching and practicing for years.

According to the Katonah Yoga teachings, a Home Practice is not simply doing yoga in your home, it’s about creating a daily, personal ritual that allows you to come into your body (your real, true home). One of the most impactful things I learned during this training was that a Home Practice doesn’t need to mean going through a full yoga class or practicing what I’d teach at a studio - it can be as simply as a few poses + some breathwork to fire me up for the day, or a longer hold in plow to sooth my soul before bed.

If you’re in the NYC area and curious in learning more about this practice and material, I encourage you to come take class at The Studio. They’re also holding another Home Practice workshop this weekend (November 10-11) if this piece in particular resonated with you.

If you’re not in NYC, you can still get a taste for this practice by checking out my Morning Breathwork Routine video.


What are YOU loving lately? Let me know in the comments below!

Thanksgiving 2016 Recipe Round Up!

Wait, it's Thanksgiving??? I don't know about you guys, but I feel like the last two months have FLOWN by. Looking back, I do realize I've been busy in all the BEST ways... exploring and learning and working on some awesome projects that I can't wait to share with you.

That all being said, I'm looking forward to taking the next few days to slow down, spend quality time with my family, sleep in, and (of course) cook some delicious food.

I'm fortunate that my family is *very* open to trying new things and eating lots of veggies, but I am also a firm believer that healthy food CAN and SHOULD taste every bit as delicious as traditional fare. Every year I go through my favorite blogs, websites and cookbooks to find holiday recipes that will both WOW my family's taste buds AND that I can feel good making and eating. Here's what I've bookmarked this year:

Salads, Soups and Lighter Sides:

- Kale, White Bean + Fennel Soup from Go with Your Gut book

- Creamy Kale Salad with Chickpeas + Shallots from Minimalist Baker

- Apple Cider Green Beans with Dill and Slivered Almonds from The Mostly Vegan

- Honey Miso Glazed Brussels Sprouts

- Celery Root Puree from HB Fit

Heartier Veggie Dishes and Mains:

- Curry + Turmeric Roasted Squash from Go with Your Gut book

- Millet + Lentil Stuffed Delicata Squash from The Full Helping

- Spicy Whole Roasted Cauliflower from Pure Wow

- One Pot Kale and Quinoa Pilaf from Food52

Sweets and Treats:

- Perfect Pumpkin Bread

- Raw Maca Brownies from Rachel Mansfield

- Creamy Pumpkin Pie Bars from Minimalist Baker

- Apple Pie Sundaes from Minimalist Baker

- Almost Raw Coconut Pecan Pie Bars from Oh Ladycakes

Breakfasts, Snacks and Other Seasonal Delights:

- Pumpkin Pie Yogurt Parfait

- Spiced Butternut Squash Breakfast Muffins from In My Bowl

- Sweet Potato Protein Pancakes from Breakfast Criminals

- 5 Thanksgiving Smoothies from Green Blender


Need more inspiration? Check out my Thanksgiving Recipe Round Ups from previous years:

2014 Recipe Round Up

2015 Recipe Round Up


Curry and Turmeric Roasted Squash

Curry and Turmeric Roasted Squash from Go with Your Gut // vegan, gluten free, paleo


  • 1 winter squash of choice (kabocha, delicata, butternut, hubbard, etc) cubed or thinly sliced
  • 2 to 3 tbsp coconut oil
  • 2 tbsp curry powder
  • 2 tsp ground turmeric
  • sea salt and freshly ground black pepper


  1. Preheat over to 400 degrees F.
  2. Place the squash on a baking sheet with edges. Rub the squash with the coconut oil and sprinkle with the curry powder, turmeric, and some sea salt. Spread the squash out, making sure there's space between the pieces.
  3. Roast for 30 to 40 minutes, depending on the thickness of the squash. The squash should be rich golden-yellow color and browned a bit. Taste and add more seasoning, salt, or pepper if needed. Serve immediately.

Pumpkin Pie Yogurt Parfait

Pumpkin Pie Yogurt Parfait // gluten free, vegan + dairy free option


  • 3/4 cup yogurt (I prefer sheep's or goat's milk, but you could also use cow's milk or coconut milk yogurt)
  • 1/4 cup pumpkin puree
  • Small scoop vanilla protein powder
  • Splash of water (as needed)
  • 1 tsp chia seeds
  • 1.5 tsp pumpkin pie spice (or a mix of cinnamon, nutmeg, ginger + allspice)
  • Sweetener to taste (stevia, maple syrup or local honey)
  • Toppings: granola, slices banana, toasted pumpkin seeds


  1. Combine yogurt, pumpkin puree and protein powder in your bowl or container and mix to combine. Add water as needed to thin out the mixture so it's like a thick yogurt consistency (this will depend on the type of yogurt you use and the amount of protein powder).
  2. Stir in chia seeds and pumpkin pie spice. Add sweetener to taste.
  3. Add toppings and enjoy!

Note: I like to let this sit for a few hours (or overnight) so it thickens up even more, but it's still good eaten right away!

Bulletproof Pumpkin Spice Latte

Bulletproof Pumpkin Spice Latte // paleo, gluten free, dairy free + vegan option

Originally seen here.


  • 1 cup hot brewed coffee or chai tea
  • 1 tablespoon unsalted grassfed butter or ghee (or more coconut oil for vegan/dairy free)
  • 1 tablespoon coconut oil
  • 2 tablespoons pumpkin puree
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon maca powder (optional)
  • 1 scoop collagen powder (optional)
  • Sweeten with raw honey, stevia or maple syrup


  1. Place all ingredients in a blender
  2. Pop the top out of the blender cover and cover with kitchen towel
  3. Blend on high for 30 seconds
  4. Pour into a mug and add a sprinkle of cinnamon