Need to Know Nutrition Blog

The fall season brings with it many changes... not least of all the Back to School routine. Adjusting to getting up early in the morning, packing lunches, figuring out what to wear, getting out of the house on time, etc. etc. can be super overwhelming. Often times, it can be really easy to overlook or forget about planning for your food!! Here are some tips to make sure that you are ready for the flurry of activity that comes along with the return of the school bus. ONE: Have

As the sun sets on Wellness Month 2026, I want to think about "wellness" in a broader way. I thought I would make a list of questions that we can ask ourselves when reflecting on our wellness that don't have anything to do with our weight. Here it is: Are you getting enough sleep? Are you moving your body in a way that feels good? This can look different for different people. It could look like working in a group fitness class, being at the gym solo, or moving your body outsi

Recipe for chocolate avocado mousse.

Recipe for avocado chickpea salad

Ingredients: 1 Box pasta of choice Spinach and/or kale (at your discretion) 1/2 C Cannellini beans 1 T Pesto (or other preferred spices) Of note - you might want to adjust the ratios from what I have. This recipe is meant to use up what you have leftover in the fridge...which can change the flavor profile. This image shows a blend of tomatoes, spinach, and carrots. Make the box of pasta and drain. Blend veggies into a puree. Taste test to make sure that you like the combinati

Ingredients: 1 Naan The following ingredients are at your preference: Cheese Sauce/Pesto Toppings (this specific image shows carrots and pickles because I was trying to use up what was left in my fridge!) Instructions: Preheat oven to 425F. Place naan on baking sheet. I like to put tinfoil down on mine (as you can see) so that it's easier to clean. Bake for 15-24 minutes or until crispy. Cut naan into smaller pieces, again at your preference. Serve and enjoy!