Category: Newsletter

September is one of my favourite times of year for local produce, but it’s also when my kitchen starts to look a little bit like a preservation project! From bags of berries in the freezer to jars of pickles and batches of sauerkraut, I’ve been busy finding ways to make the most of this year’s harvest.

If you have more tomatoes, berries, apples or vegetables than you know what to do with, there are plenty of simple ways to preserve them for the months ahead. In this newsletter, I’m sharing some of my favourite ways to store the harvest, including freezing, canning, pickling, fermenting, drying and a few other easy options.

You don’t need to preserve everything or become an expert at canning. Even a few simple projects can help reduce food waste and let you enjoy local seasonal produce long after summer is over.

This month, I’m getting a little personal and sharing why I eat the way I do and why this way of eating works for me.

Plus, I’ve got a couple of tasty recipes, news about my move to Good to Go for one-on-one nutrition counselling, and updates on my upcoming cooking classes.

And if you make it all the way to the end, there’s a little summer recipe bonus waiting for you!

July is berry season, and I couldn’t be happier! This month’s newsletter celebrates these colourful little nutritional powerhouses, shares the unique benefits of different berry varieties, and includes my new Berry Breakfast Muffins recipe. I hope it inspires you to enjoy every delicious bite of summer.

Summer is finally here, and with it comes one of the best parts of the season, fresh, local produce at its peak. In this month’s newsletter, I take a closer look at why fruits and vegetables often taste better in the summer and how eating seasonally can support both flavour and nutrition.

You’ll also find two new recipes: Strawberry Shortcake Baked Oats, a protein-packed dish that’s perfect for breakfast or dessert, and Creamy Coconut Lentils, a simple, comforting meal for easy summer cooking. Plus, I’ve added several new meal plans to my shop, including two free one-day menus created for Mother’s Day and Father’s Day.

The May Gut Healthy newsletter is here!

This month, I’m diving into the connection between longevity and healthspan because living longer is only part of the story. We’re also talking about how nutrition and lifestyle habits can help support feeling well and staying active as we age.

Plus, it’s rhubarb season! I’m sharing a few delicious rhubarb recipes along with some fun facts and nutrition highlights about this vibrant spring favourite.

And if meal planning feels overwhelming, I’ve recently added a selection of plant-based meal plans to my online shop to help make healthy eating simpler and more approachable.

A simple shift can make a big difference in how you feel after you eat.

This month, I’m focusing on mindful eating, what it actually looks like in real life, and how slowing down just a little can support better digestion, reduce discomfort, and help you feel more satisfied with your meals. Along with that, I’m sharing a couple of simple, seasonal recipes to keep things easy and enjoyable in the kitchen.

With St. Patrick’s Day around the corner, I’m talking all things green in this month’s newsletter. From simple tricks for getting more nutrients out of your leafy greens (yes, there’s a reason to massage your kale!) to the surprising benefits of microgreens.

Plus there’s a fun alternative to the usual St. Patrick’s Day green drink. Wishing you the luck of the Irish!

In this month’s newsletter, I’m exploring one of our most loved foods, chocolate, and why it doesn’t have to be off-limits for a healthy, gut-friendly lifestyle. In the featured article, All About Chocolate: A Gut-Friendly Love Story, I share the surprising health benefits of chocolate, explain the difference between cacao and cocoa, and talk about how choosing high-quality chocolate can support both your wellbeing and your enjoyment. It’s all about taking a mindful approach and making room for foods that nourish both body and soul.

Instead of changing everything at once, what if you started with one small, nourishing habit? In my January newsletter, I share why fermented foods are a gentle place to begin and how even a forkful a day can support your gut.

December can feel like a whirlwind, between celebrations, obligations, and the year-end rush and it’s easy to lose sight of ourselves. In this month’s newsletter, I’m sharing gentle reminders for nourishing your body including some cozy recipes to support you through the season.