Cooler weather calls for chili. I always forget how easy this meal is – simply toss everything into a large pot and a cozy, yummy dinner will be ready within 30 minutes. I topped mine with cilantro and red onion for some extra flavor!

This recipe is loaded with prebiotics from the onions, garlic, and beans to support your gut health,, and is loaded with fiber to keep you full and satiated.

If you’re looking for more whole-food and low inflammatory recipes check out Eat To Achieve, a 21 day nutrition program where you’ll learn how to eat real food, free yourself from the diet mentality, and support your overall health.

This watermelon salad is SO refreshing and will make the perfect addition to your Labor Day plans. The pistachios and feta provide some fats and protein to stabilize blood sugar levels, but I recommend eating this alongside a meal for sustained energy throughout the day.

While I did not include this in the original recipe, adding some freshly sliced basil or mint adds a nice pop of flavor to this dish!

If you enjoyed this recipe, you’ll love the Carb Compatibility Project™. It’s Erin's four week signature nutrition plan where we help you eat to regulate your blood sugar, get your energy back, support your liver, support your gut, and FEEL GOOD.

This mango salsa is so refreshing and is the perfect combo of salty and sweet. You can substitute the mangoes for peaches depending on what is in season and local to you. The variety of plant fibers in this recipe help to feed those beneficial bacteria residing in your gut.

I love eating this salsa with Siete Foods grain free tortilla chips, but it’s also amazing when served over salmon or paired with a burrito bowl.

If you’re looking for more low-sugar delicious recipes, you’ll love the Carb Compatibility Project. Our 4 week program where you’ll learn how to stabilize blood sugar, energy, and mood, determine your body's unique carbohydrate needs, and end the carb confusion.

I love eating eggs as a high-protein breakfast option, but I don’t always have the time to make them before starting my workday. These egg bites require minimal prep and will help you cut down on time during busy mornings.

I love pairing mine with avocado, salsa, and berries for a balanced breakfast that will help keep me fueled throughout the day!

I literally have no idea how I came up with this Creamy Seafood Chowder recipe, but it’s in my top 5 recipes I’ve ever created, no doubt. This chowder recipe uses a fair amount of grass-fed ghee. That, blended up with cauliflower is what creates the creaminess. Since ghee is made from butter, I didn’t label it as dairy free. But many of us who are dairy free can still consume casein and lactose-free ghee.

Make-ahead recipe for a hearty grain-free breakfast.

There’s nothing wrong with wanting to get healthy. That’s not the issue. The issue is how we approach it. Diet culture instills unrealistic ideals of beauty and provides us with unhealthy ways of achieving them. And then they make a hefty profit.

I made this grain-free apple crisp two days in a row because my husband and kid ate the first batch while I was at yoga. Savages. Second time around I wrote down the recipe so I could share with you. Luuuuckkkkyyy. If you've recently visited an apple orchard with your family to post fall images all over social media, cheers. Now you're swimming in apples. Here's what to do with them.

Typically when I make granola, I use maple syrup or honey as the sweetener. You don't necessarily NEED a sweetener for taste, but it does help to keep the granola stuck together (and who doesn't love those big granola chunks and clusters?). In an effort to eat less sugar, I wanted to craft a granola that didn't use any sweetener.

If you follow me on Instagram, you know I eat a lot of canned fish. In fact, I just got an email last week from a girl who was interested in my nutrition program, but was afraid that she would have to eat sardines! (First of all, that's hilarious. Secondly, you 100% do not have to eat sardines while doing Fueled+Fit.) If you're wondering what all the fuss is about, you can read more about my love affair with canned salmon here. Today, I'm bringing you a whole new way to eat it.

Toddlers. Eye roll. They go through some weird food phases, huh?

A while back the Hattster decided she wasn't really into veggies anymore. Such a flip flopper, that one. Luckily for me, she'll eat just about anything if it's covered in cinnamon (kid loves the stuff—she walks around smelling like a graham cracker despite never eating one in her life). So I pulled this gem of a recipe out of my back pocket and started making it on the reg.

I posted this recipe on Instagram yesterday, and have gotten some good feedback. It was a big hit for the whole family here. My husband has decided to make more of an effort to bring work to lunch ("we" go through cycles), so this will be a new batch cooking staple!

These photos are kind of the worst, but this recipe is phenom and pattypan squash are coming up hot right now...so I'm posting today. You can make them with or without goat cheese, depending on your dietary preferences...both ways are equally delicious. This is an awesome recipe to feast on the flavors of the season!

I pretty much follow a paleo diet. I'm not crazy strict (as evidenced by the 57 slices of gluten free pizza I ate at a recent wedding...we won't even TALK about the wine...it really gave new meaning to the #roseallday hashtag).

Zucchini everywhere. Backyard gardens, CSA pickups, farmers' markets...there's even a basket of it at my yoga studio. People can't give the stuff away. Every other month of the year, I spend good money on this zoodle staple...and now? People are tossing around free buckets of fresh, local, organic zucchini every which way.

I've been making this recipe for years. I've shared it with countless people: I make it at workshops, some variation of it is always included in my nutrition programs, kids have tried it and loved it. You should make it.

MARCH. It's here! The beginning of this month got me thinking about my birthday, which got me thinking about Saint Patrick's Day (because that's my birthday), which got me thinking about this frosty mint goodness.

Christmas week was the greatest. We had so much fun, spent time with so many of our favorite people. Last year I was in a sleepless fog and barely registered what was going on. This year we have a toddler who decorates trees, sings Christmas songs and loves Santa. I am totally the sappy, cheesy, sentimental parent right now. But this year was just so, so awesome.

"What can I bring?" — Erin. "A salad." — Everybody, all the time.

It's most likely due to the fact that I was a vegetarian for 20 years. Or the fact that I'm pretty particular about what I eat. Or that I've got food sensitivities and no one knows what to feed me. Or maybe people really just need someone to bring a salad.