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 mentioned recently here and on social media that I’m trying to scale back and change my coffee/caffeine consumption habits.

I’ve talked through this with clients and friends quite a bit (people get deliriously curious when you bring up dietary changes. Particularly when those dietary changes involve less coffee. Moms be like whaaaaaaaaaaaaaat?!), so I thought I’d outline what was going on with me that forced my hand with this decision.

I've been in a food rut. Most evenings, the thought of preparing a meal both exhausts and annoys me. Back when I was a vegetarian, it was so easy to throw together a last minute meal. Cook up a pot of grains, sauté up some veggies...done. Now I eat a relatively grain-free diet, with far more animal protein. (With lots of personal experimentation, I've learned I feel better this way. This may or may not be appropriate for you. A great way to figure it out is by joining my Fueled+Fit program. This is basically the format I used to dial in my current ideal diet. I say current because since I'm a human, I will continue to change, and so will my diet.)

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.

One thing I try to get across to people is that nutrients within a food are important—but how your body assimilates those nutrients is arguably more important. Because if your body isn't able to extract the nutrition from a food, then it's really not "nutritious,” is it?

So I don't know enough (anything) about exotic cuisine to determine whether or not the title of this recipe is accurate, but let's go with it. This salad is a tasty trifecta of sweet and savory and spicy.

I made it on a whim when we were grilling burgers and I realized that we had nothing to go with them because my 2 year old had eaten all the sweet potato fries I baked up. #parenthood.

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.

Between Facebook feeds and trendy lattes, turmeric is sure you be on your radar. It's totally the spice of the moment, and you've no doubt heard about its magical healing powers (immune booster, digestive aid and pain reducer). All hail the mighty T, amiright?!

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.

This concoction is so simple that it barely warrants a recipe, however it's such a tasty treat that I couldn't not share. I've been whipping this up every day for the past couple of weeks for the fam. Hattie is a spice junkie, so she just loves it. She really thinks she's a superstar drinking out of her own straw.

This is a pretty basic recipe—energy balls turned protein bars (with the help of some collagen powder), playing up the flavors of the season. I used canned organic pumpkin to make these, but you can absolutely use fresh pumpkin (roasted and pureed), or even sweet potato or butternut squash.

This time last year I ate pesto. Lots and lots and lots of pesto. I remember it well because it was Labor Day week. We were on vacation, but it wasn't really vacation because we had a 3 month old that never, ever, ever, ever slept.

When I lived in Santa Barbara, California, there was a cafe on the mesa where I set up shop just about every day. I did school work, I nursed hangovers, I met people. This cafe sold a special type of iced coffee that was like no iced coffee I'd ever had. They called it "Brazilian Iced Coffee" and claimed it was brewed cold. It was delicious - smooth and a little sweet. The sad thing was, back in 2005, nobody else sold this special potion, so when I headed back east it was time to part ways. Like my penchant for Gucci sunglasses, I left Brazilian iced coffee back in SB.

Are you starting your day with a bowlful of inflammation?

Your immune system recognizes foreign invaders (pathogens, bacteria) and fights them off in a process called inflammation. Immune cells produce cytokines and oxidants, which wipe out invading organisms and damaged tissue. This process is good and necessary for our recovery and health. However, problems arise when your body is constantly fighting off offending situations (chronic stress, poor diet, unregulated blood sugar, gut issues)—leading to widespread inflammation.

Do you love blueberry pie? Try this healthier version of your fave Maine staple.

Fuel Bites are also really, really great for that midday slump that typically sends you reaching for caffeine or sugar, or at nighttime when you're raiding the cupboards for snacks.

There's lots of room to play with this recipe, so I'm sharing a basic template.

Orange rinds contain fiber, B vitamins, Vitamin C (lots), minerals, and flavonoids (anti-inflammatory, anti-cancer, anti-heart disease). So aside from lending a punch of citrusy flavor to foods, they're also really, really good for you.

It's been hectic over here—snow, mom and dad got sick, snow, baby got sick, travel due to snow, more snow...you get the DRIFT (oh, puns).

Potatoes are coming up like crazy with my CSA. We've had them mashed, baked, roasted, cut into oven fries, shredded into breakfast hash, and pureed into soup.

I discovered pureed soup when I visited Ireland about 10 years ago. For a week I subsisted on potatoes, pureed soups, breads, cheeses and Guinness. I returned home 600 pounds heavier and with a real affinity for pureed soup.