Strong.Sistas

🌱 Welcome to the Fruit Preserve Series!

This year, I’m making a preserve from each fruit season as we move through the year and nature’s harvests come into season.

We’re starting with rhubarb, one of the first spring harvests of the year!

We’re heading into the tail end of rhubarb season, so if you can get your hands on some, now is the perfect time to make a batch of preserves to enjoy long after the season has passed.

My favorite ways to enjoy it are yogurt bowls and slathered on sourdough bread! (Freshly stone-milled Heritage Wheat Sourdough bread and Sprouted Oat Sourdough granola from @nourishfoodclub 😊)

One of the reasons I love seasonal eating is that it helps me reconnect with the beautiful rhythms of nature. I’m not perfect about it, but I do notice a difference!

Produce harvested ripe and in season is often more flavorful, easier to digest, and can contain higher levels of nutrients.

There’s something so special about celebrating each season while it’s here, then preserving a little of it to enjoy throughout the rest of the year.

Next up:
🍓 Early Summer: Strawberries
🫐 Summer: Blueberries & Raspberries
🍑 Late Summer: Peaches, Plums & Nectarines
🍎 Early Fall: Apples
🎃 Fall: Pumpkin

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1 week ago | [YT] | 27

Strong.Sistas

🍓 Produce in season: June!

Eating with the seasons just makes sense.

Produce harvested at the right time at peak ripeness is often more flavorful, easier to digest, and more nutrient-dense.

One of the things I love most about seasonal eating is that nature gets to decide what’s on the menu!

As the seasons change, so do the foods available to us. Different fruits, different flavors, different nutrients, and something new to look forward to throughout the year.

Depending on where you live, some of these fruits may be just starting to appear while others are still a few weeks away. That’s part of the beauty of seasonal eating.

And don’t overcomplicate it.

This isn’t another diet to follow or a new set of food rules!

Just a simple way to enjoy the gifts of each season and bring a little more variety and rhythm back to your plate.

#seasonaleating
#whatsinseason
#seasonaleats
#healthyeatingtips
#eatwiththeseasons

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3 weeks ago | [YT] | 43

Strong.Sistas

Celebrating rhubarb season! Preserved a big batch to be able to enjoy all year round. #GrandmaEra

1 month ago | [YT] | 59

Strong.Sistas

Today’s breakfast 🤍

A great start to a busy but deeply fulfilling day:
• Heritage wheat sourdough bread
• Rhubarb preserves sweetened with maple syrup
• Corn- & soy-free eggs
• Fresh spinach
• Raw A2 cheddar cheese

And sitting here this morning, coffee in hand, I had one of those surreal moments where it hit me…

Every single ingredient on this plate came from Nourish Food Club.

Sometimes I still can’t believe this is real. Years ago, this was just an idea. A dream of building an alternative food system centered around small regenerative farms. Clean, nutrient-rich, old-fashioned food you can trust, but with the convenience of modern home delivery.

And now I’m sitting here eating breakfast made entirely from that vision.

The heritage wheat flour was freshly milled by our miller Dustin, then brought over to our sourdough baker Kristin who turns it into the most incredible real sourdough bread.

The pesticide-free rhubarb and spinach are in season right now from our partnership of small regenerative produce farmers and are included in our seasonal produce boxes.

The eggs came from our chickens eating our custom corn- and soy-free feed for a healthier fatty acid profile.

And the raw A2 cheddar came from our dairy farmers.

This breakfast was more than just a meal. It was a reminder of why we work so hard to build this.

So much effort. So many moving pieces. So many farmers. So many early mornings, setbacks, risks, logistics, and long days behind the scenes to make this possible.

But moments like this make it all worth it :)

I just feel incredibly grateful today: proud of our Nourish team, proud of every farmer we partner with, and so incredibly grateful of our Nourish Food Club members for choosing to support a different kind of food system.

We’re bringing real food back to the table 🫶

www.nourishfoodclub.com

1 month ago | [YT] | 53

Strong.Sistas

Produce in season May 🤍

Eating what’s in season just makes sense.

Produce picked at the right time is more ripe, tastes better, and is often easier to digest. It’s also how we were meant to eat, working with nature instead of against it.

It brings a natural rhythm to your meals… different foods, different flavors, something new to enjoy as the seasons change.

Now, it's not something to stress over (there's no perfect).
Not a diet to label or more diet rules to follow...
Just a simple way to eat better and enjoy the gifts from Nature, month to month!

#seasonaleating
#whatsinseason
#seasonaleats
#healthyeatingtips
#eatwiththeseasons

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1 month ago | [YT] | 48

Strong.Sistas

A yummy and nourishing breakfast meal I made this past weekend 🤍

After an overnight fast during sleep, I am hungry and ready to get the day started! Including carbohydrates in the morning can help lower stress hormones and replenish liver glycogen levels, which can be depleted ~60–80% overnight. Your liver releases glycogen (stored carbs) to maintain blood sugar while you sleep, so let’s give our livers some love. It has over 500 tasks to do, so keeping it fueled with nourishing meals is one of the best ways to support it. We need energy for proper function!

At my meals, I do best including both a starch (complex carb) and a sucrose source (“simple” sugar). Here that looked like heritage wheat sourdough bread and potatoes as the starch, and strawberries as the sucrose source.

I also include a #sideveg at each meal because I honestly love vegetables! They also provide micronutrients and beneficial fiber.

Then of course protein. I typically aim for ~35–45g per meal (eating 3 meals per day). Protein is important, but you don’t have to go crazy overboard, once you hit a certain threshold, you don’t further maximize muscle protein synthesis eating more and more.

Then healthy fats to help balance blood sugar response, support digestion and bile flow, and aid in fat-soluble vitamin absorption.

Here, cottage cheese provides protein and some fat. The eggs provide both fats and protein, and the butter used to crisp the potatoes adds additional fats as well.

For the potatoes: I peeled and steamed the strips ahead of time, then reheated them in my metal air fryer lightly coated in butter.

And I lathered each sourdough slice in nature’s sauce (runny egg yolks 😌)

This meal hit my macro and micronutrient targets, was delicious, and nourished me through until lunch (I typically go 4–6 hours between meals).

Sourcing:
- Heritage wheat sourdough bread, A2 cottage cheese, A2 butter, potatoes: @nourishfoodclub
- Corn & soy-free eggs (Angel Acres), sold at @nourishfoodclub
- Strawberries: store
- Green beans: still working through my blanched and frozen stash from last summer’s garden <3

#RealFood #BalancedMeals #BreakfastIdeas #NourishingFood #FoodAsFuel

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1 month ago | [YT] | 59

Strong.Sistas

I am all about easy, nutrient-rich meals 🤍

“Build-a-bowl” meals might not always be the prettiest… but they’re one of the simplest ways I hit my macro + micronutrient goals, they taste amazing, and they fit so seamlessly into a busy day.

So let’s build this one together ↓

I started with purple potatoes: peeled, chopped, and steamed in my glass steamer (honestly a lifesaver) for about 25 minutes.

Let’s just take a brief moment for some #PotatoAppreciation…
With this potato amount (400 g), I hit 100% RDA of Vit C and Vit B6, 30% of the RDA for Vit B1, Vit B3, magnesium and manganese, 48% of the RDA for copper, and 65% of the RDA for potassium.
#PotatoPower


In the last few minutes, I added:
• a chopped up small apple
• meal-prepped protein (this week = primal ground beef… with a little heart + liver snuck in for an extra micronutrient boost)

Mostly just to warm everything through.

Then I topped it with herbs I had on hand:
• dried basil
• fresh parsley

And finished it off with:
• raw goat feta
• raw A2 butter
→ to hit my fat targets and bring everything together (and make it taste really good!)

That’s it. Simple, nourishing, and balanced.

Sourcing:
• apple + parsley from the store
• purple potatoes from nourishfoodclub.com
• primal ground beef, raw goat feta, and raw A2 butter from nourishfoodclub.com
• dried basil from last summer’s garden 🌿

Meals like this don’t have to be complicated to be really, really good.

#mealinspo #healthymealideas #healthymealinspiration

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2 months ago | [YT] | 36

Strong.Sistas

Lunch inspo 🤍

Simple, seasonal, and built around what my body actually needs right now.

This plate hits:
✔️ Balanced macros for my current needs (reverse dieting out of a fat loss phase, slowly increasing calories week to week, wooh!)
✔️ Micronutrient density
✔️ Fiber + adequate protein
✔️ Foods I digest well

And honestly… it’s so good.

We don’t need complicated meals or trendy ingredients to feel our best.
Just real food, sourced well, prepared simply.

What’s on my plate:
• Homemade Irish soda bread using @nourishfoodclub Turkey Red heritage wheat flour
• One of my last butternut squashes from last fall’s harvest (gotta love a good storage crop)
• Cabbage + beets from @nourishfoodclub
• Grass-fed braised lamb kidneys from @nourishfoodclub

And yes… kidneys 😅

After a slow 2–3 hour braise, they’re incredibly tender and honestly one of my favorite organs.

Rich in protein, retinol, selenium, Vit B2 + B12, iron + copper

This is what it looks like for me to:
> Eat seasonally
> Support my metabolism
> And actually enjoy my food

No extremes. No overthinking.
Just nourishing meals built from real food ingredients.


#seasonaleating #prometabolicdiet #metabolism #mealinspo #prometabolic

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2 months ago | [YT] | 57

Strong.Sistas

I just really love breakfast 😅🍳

Like… starting your day with a meal that actually fuels you instead of drains you?? game changer

My take on ‘eating healthy”: eating foods I do well with and thoroughly enjoy (you don’t have to remove foods you love and foods that taste good!), prioritizing foods in season and I know where/who grows them, and eating amounts that actually support my metabolism and fit my current caloric needs.

→ enough carbs
→ enough protein
→ enough fat
→ not under-eating

Loving eating more in my reverse diet phase rebuilding up maintenance calories after my Feb fat loss phase!

This breakfast hit the spot 🙂
- Sourdough pancakes (made with heritage wheat from @nourishfoodclub) with a drizzle of maple syrup and a dusting of Cinnamon
- Clementines
- Raw A2 cottage cheese
- Turkey egg + dried basil
- Green beans (only a few bags left from last summer’s garden!)

And once you learn how tow to cook, home cooked meals > restaurants, every. single. time. Better ingredients, better sourcing, and you actually feel the difference 🤍

#realfood #metabolichealth #eatwellfeelwell #sourdoughlife #foodsyoucantrust

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2 months ago (edited) | [YT] | 57

Strong.Sistas

Eat your vitamins! Today: Folate! (Vit B9)

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2 months ago | [YT] | 33