Quick, easy, minimal cleanup…we love it, but at what cost? I’ve been thinking a lot about what gets lost when speed becomes the only goal in the kitchen.

Food isn’t neutral. When people are scared to leave their homes, when grocery runs become risky, and when neighbors organize food deliveries to keep each other safe, you don’t get to pretend food is “just food.” That’s politics—and if you don’t see it, you’re privileged.

Cabbage is having a glow-up, and honestly? It’s about time. But the real question is: why do some affordable, nutrient-dense foods get trendy while others—like beans—remain overlooked? This post explores the media’s role in food “glow-ups” and why the best nutrition isn’t a trend, it’s a pattern.

The 2025–2030 Dietary Guidelines for Americans have sparked more public interest than usual—but what do they actually mean for how we eat? This post breaks down what changed, what didn’t, and why “eat real food” is easier said than done for many Americans.

The problem with telling Americans to “eat real food” isn’t a lack of nutrition knowledge—it’s a lack of access. When dietary guidance ignores affordability, food storage, transportation, and time, it stops being public health advice and starts becoming aspirational messaging for the few.

Instead of setting rigid resolutions this year, I’m choosing one guiding word: intentional. In this post, I reflect on why traditional goal-setting has felt limiting, what’s actually helped me build sustainable habits, and how intention—not perfection—will shape the year ahead.

December comes with parties, cocktails, and a lot of opinions about alcohol. As a dietitian who still enjoys a drink, I’ve been thinking a lot about why alcohol feels so moralized—and why enjoying it doesn’t have to mean abandoning your health.

Yes, you need a salad at Thanksgiving. Let’s talk about why.

Keep your blood sugar (and your sanity) balanced this Thanksgiving with these five easy tips. And no, you don't have to skip dessert.

Being a dietitian doesn’t always mean showing off in the kitchen. Sometimes it’s about trusting good ingredients, keeping it simple, and letting a humble vegetable take center stage.

The perfect winter nutrient? I think it might just be carotenoids, especially topped with healthy fats.

My pantry (and I use that term loosely) might just be one overstuffed cabinet, but it holds more stories—and chickpeas—than I care to admit.