I used to consume BUCKETS—yes, BUCKETS—of Splenda. 🪣
Just thinking about it now makes me shudder. I suspect my body is still detoxing from the sheer amount of Splenda (aka sucralose) I used to pile into my coffee, diet sodas, and just about anything else I could. I was so hooked that I’d even steal packets from restaurants and always had a stash in my purse—just in case of a "sweet emergency." But let’s be real, the only "emergency" was how badly I was screwing up my gut.
Sucralose, in case you didn’t know, is a calorie-free artificial sweetener that's about 600 times sweeter than table sugar. Yes, you read that right—600 times sweeter. But here’s the kicker: while it may seem like a guilt-free way to satisfy your sweet tooth, it can have some seriously detrimental effects on your health, especially your gut.
Let’s talk about why.
Your gut is home to trillions of bacteria—some good, some not so good—that play a huge role in your overall health. From digestion to immunity to even your mood, your gut is pretty much the unsung hero of your body. But when you introduce something like sucralose into the mix, things can go haywire. Studies have shown that sucralose can negatively impact gut bacteria, reducing the number of beneficial microbes and throwing your entire system out of balance. And a disrupted gut can lead to all sorts of issues, from digestive problems to weakened immunity and even mental health challenges.
When I finally realized what I was doing to my body, I knew I had to make a change. So, I ditched the Splenda and started paying attention to what I was putting into my body. It wasn’t easy, and it took time to wean myself off of that ultra-sweet crutch, but the difference I felt in my health was more than worth it.
I’m sharing this because I know I’m not the only one who’s been down the artificial sweetener rabbit hole. Things like diet sodas, sugar-free gum, candies, desserts, protein shakes, and meal replacements all often contain these sneaky little health saboteurs.
If you’re nodding along and realizing you might be in the same boat I was, don’t worry—you’re not alone. And you don’t have to figure this out by yourself. I created a community specifically for women who want to learn more about caring for their bodies, starting with gut health. This is a space where we can share our experiences, support each other, and learn how to nourish our bodies in the best possible way.
I love having delicious sheet pan recipes on hand for this time of year! It's always busier and this is a delicious recipe that is easy to throw together. Plus it incorporate sweet potatoes which are a fall favorite for a reason—they're packed with nutrients and health benefits! They’re an excellent source of beta-carotene, which our bodies convert into vitamin A, helping boost eye health and the immune system. They're also high in fiber, aiding digestion and helping to keep you feeling full longer.
Ingredients:
- 2 Sweet Potato (Japanese, small, cubed)
- 1 bulb Fennel (sliced thin)
- 1 Yellow Onion (large, chopped into large wedges)
- 1 tbsp Avocado Oil (divided) 1/2 tsp Sea Salt (divided)
- 1 1/2 tbsps Fresh Oregano (chopped, divided)
- 1 lb Salmon Fillet
- 1/2 cup Green Olives (pitted)
- 1 tbsp Lemon Juice
Instructions:
- Preheat the oven to 425ºF (215ºC).
- Place the sweet potato, fennel, and onion on a large baking sheet. Add 2/3 of the oil and season with half of the salt and half of the oregano. Toss to combine.
- Place in the oven and bake for 20 minutes, flipping halfway through.
- Remove the baking sheet and add the salmon. Drizzle the salmon with the remaining oil, salt, and oregano. Return to the oven and bake for 12 to 15 minutes, depending on thickness, or until cooked through.
- Scatter the olives on the baking sheet and squeeze lemon juice over top of everything. Divide evenly between plates and enjoy!
Fall is the perfect time to enjoy carrots, one of nature's tastiest root veggies. The cooler weather makes them sweeter and crunchier, perfect for soups, stews, or snacks. Their bright orange color comes from beta-carotene, which is converted into vitamin A—a nutrient essential for eye health. So this recipe is a delicious way to get in your carrots this season!
Ingredients:
- 1 3/4 cups Canned Coconut Milk
- 3 Banana (medium, ripe, mashed)
- 1/4 cup Coconut Flour
- 1/2 tsp Baking Soda
- 6 Carrot (medium, shredded)
- 3/4 cup Unsweetened Shredded Coconut (plus more for garnish)
- 1/2 cup Dark Chocolate Chips
Instructions:
- Preheat the oven to 350ºF (175ºC). Line a baking dish with parchment paper.
- In a large mixing bowl, stir together all the ingredients until well combined. Transfer to the baking dish and spread evenly. Bake for 55 minutes.
- Garnish with shredded coconut (optional). Slice and enjoy!
Motherhood can be lonely.
There, I said it.
Even with people around who love you—your partner, family, friends—somehow, it can still feel isolating. It's not constant, but there are those moments, like in the middle of the night when you’re up for the fourth time, and you think to yourself, "How am I doing this again?"
Or maybe it’s when you finally carve out a second for yourself, but instead of soaking in that precious ‘me time,’ you’re tending to your little one’s needs. As much as we love our children, the relentless demands of motherhood can make us feel like we’re on an island, alone.
The truth is, women thrive in community. We need a support system—people who understand, who can lift us up when we're down, and who won’t judge us for feeling overwhelmed. And who better to understand the rollercoaster of motherhood than other moms? They get it because they’re living it too.
That’s why I’m so passionate about creating a space designed just for us—a community where we can connect, share, and support one another through this incredible, challenging, exhausting, and beautiful journey. Whether you’re navigating the early days of motherhood, juggling work and family, or trying to prioritize your own health amidst the chaos, this community is here for you.
In this space, there’s no judgment, no competition, just real women supporting each other. We’ll talk about everything from our health and wellness to the struggles and joys of being a mom. This is your place to be heard, to ask questions, to share advice, and to simply be yourself.
Because, as much as we love our little ones, we need to take care of ourselves too. We need to feel connected, supported, and understood. And most importantly, we need to remember that we’re not alone.
So, whether you’re a new mom, a seasoned pro, or somewhere in between, I invite you to join us. Let’s lift each other up, celebrate our wins, and be there for one another when things get tough. Because together, we can thrive in this journey called motherhood.
I really wanted to try this ice cream, it brings in a little bit of fall with that chai flavor and yet has the summer aspect of ice cream-plus coconut ice cream is so creamy and delicious!
Ingredients:
- 28 ounces coconut milk
- 1 tablespoon vanilla extract
- 1 teaspoon ground ceylon cinnamon
- ⅛ teaspoon nutmeg
- ⅛ teaspoon cardamom
- ⅛ teaspoon whole cloves
- ¼ teaspoon fine sea salt
- ½ cup Grade A dark maple syrup
- 1 drop of cardamom essential oil
Instructions:
- If you own a large blender, blend all of the ingredients until smooth. Otherwise simply place in a large bowl and whisk well.
- Follow the instructions on your ice cream maker to freeze your ice cream (I always add just a couple of minutes to the time listed for coconut milk ice cream). It generally takes about 20 minutes.
