It’s easy for us to judge big, faceless corporations for their endless pollution and inflexibility to change their ways.

Yet, most of us don’t even bring our own bags to the grocery store.

We want to do better. We do. But how are we supposed to be planet positive when the eco-friendly alternatives feel like they’re not made with convenience or effectiveness in mind? Welp. I did the work for you. These 14 swaps are all just as good as their non earth-friendly counterparts.

You’re welcs.

Raise your hand if you remember to pull out your frozen fish out of the freezer to thaw it before cooking dinner? 

*crickets*

Yeah. You guys are my people. I rarely remember, and this type of recipe saves me. Not only can you cook the salmon straight from the freezer, it's also a sheet pan meal, which is a weeknight, clean up dream.

Frozen Salmon Recipe:

Variation #1:

• 2 (6-ounce) frozen salmon fillets (do not thaw)
• 3 tablespoons Dijon mustard
• 2 teaspoons maple syrup
• 2 cloves garlic, minced
• 1/2 teaspoon kosher salt

NSTRUCTIONS

In this moment in time, we are extremely lucky if we’re able to find specific produce in our stores or via online ordering. But if you can find mushrooms, get them. Mushrooms have medicinal roots going back thousands of years in Eastern medicine.

Mushrooms are bursting with fiber, vitamins, and help protect the body from free radicals, and are rich in the antioxidant, selenium.

There are more than 2000 kinds of edible mushrooms on the planet (though many are poisonous so only purchase at a store), many with minerals our bodies require, like B vitamins, folate, magnesium, and vitamin D. And even your run-of-the-mill, regular mushroom is supremely good for you.

But first, four of the more famous, exotic medicinal mushrooms and what they are known for:

1. Lion’s Mane: For brain boosting power and concentration.

2.Chaga: Full of anti-aging antioxidants, and great immune support.

3. Cordyceps: For endurance and muscle recovery.

4. Reishi: For...

Everyone’s sliding into my DMs with this FAQ: What protein powder should I buy? 

First of all, since when did all of us basic bitches need protein powder?  Are we body builders for Muscle and Fitness magazine now? Maybe you’ve noticed the enormous jugs of protein powders lining the shelves of Kroger, and not just the Vitamin Depot anymore.  But it seems to me we’re in a bit of a CrossFit rabbit hole, and maybe we just need a reasonable amount of protein to stay healthy, grow our cells, and maybe a tad more if we’re super active or breastfeeding. More on that here.

So, to answer that FAQ? You don’t need a protein powder.

Here’s why.

Most protein powders on the market today are just a long list of poor-quality fillers, gums, glyphosate laced ingredients with added sugar or the overpowering flavor of natural stevia, with some form of protein ground up into a powder. 

But…...

Between keeping the copious piles of laundry out of sight in our Zoom meetings, to pretending we “know things” in front of our kids as we pretend to homeschool them, now we’ve got to deal with being surrounded with salty, crunchy non-perishables during the single most stressful time in most of our lives.

We’re all in somewhat different versions of quarantine, depending on where we’re located, and who we’re quarantined with for hours, days, weeks, gulp, months. For some of us, figuring out how to not eat all the snacks is a priority because:

1. We literally are being told not to enter a grocery store.

2. Our budgets are tight and in flux.

3. We can’t fit into our newly-purchased Instagram impulse loungewear.

 Here are a few new ideas to help you limit your snack habit, if you want help with that. If you’re golden on that topic, can you call me and tell me your secret?

1. Plan your snacks.

Just like you plan...

This is not a shame article. We’re in a pandemic. Do whatever you need to do. But in my food-coaching, I see people buying bottled dressings mostly because they don’t realize how truly sugary and generally bad-for-you the ingredients are. But more importantly, I also see how homemade dressing gets a bad wrap, when in fact it can be easy and fast and wildly delicious.

But first, let’s begin with the shaming. Jokes!

1. Bottled dressings are usually made with poor quality oils.

If you were going to make salad dressing, you would make it with good quality oil. You would never go buy canola oil to make dressing. That’s because it’s flavorless and requires more added junk and sugar to make it remotely decent tasting. Not to mention, low quality oils are usually highly processed and less nutrient-dense.

2. They’re riddled with gross fillers.

If you really knew what that dressing looked like in a clear bottle without...

We’re all cooking more than ever, but we’re also mentally, physically, and emotionally burnt out, and tired of eating the same pantry pasta 4 nights in a row. But, you can seriously improve your at-home meals with a few simple tweaks that aren’t master chef-level skills. In fact, all you need are a few game changing hacks that will give you more confidence in the kitchen and make cooking 53% easier.

1. Store herbs like flowers.

We buy herbs with the best intentions to use them, but they wilt in most refrigerators. Store them in a jar with water like fresh flowers, and keep the jar in the fridge. Drape your green produce bag from the store (this will help you feel better about not bringing your own bags to the store, too) loosely over the top of them and they’ll stay in the fridge for up to two weeks. Fresh herbs level up any dish. You have my word.

2. Use kitchen shears for herbs.

Use kitchen shears (fancy word for...