Mind, Body, Spirit, FOOD Podcast

I’m back with another Weekly Intention audio transmission—short little episodes where I share what’s on my heart in real time, and how we can bring gentle focus into our days, both in the kitchen and beyond. This week, the message that came through (loud and clear!) was I will slow down.Slowing down doesn’t always mean moving like a turtle. Sometimes it’s simply a shift in presence. That’s what I explore in this week’s episode—how slowing down can actually help us connect more deeply, whether we’re cooking, walking, or simply moving through our day. This week, I invite you to try it for yourself. Post a note on the fridge as a reminder: I will slow down. See what happens when you bring the intention into your cooking—or into your life.LINKS:* Pre-Order Nicki's new book: https://fromscratchfast.com/nicki-sizemore/* Mind, Body, Spirit, FOOD Newsletter: https://mindbodyspiritfood.substack.com/* Find Nicki on Instagram: https://www.instagram.com/nickisizemore This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit mindbodyspiritfood.substack.com/subscribe

If you’ve been struggling with figuring out what to cook for yourself, weeknight family dinners, or even just packing school lunches, this episode is for you. I’m joined by cookbook author and journalist Georgia Freedman, whose writing has appeared in The Wall Street Journal, Food & Wine, Afar, Martha Stewart Living, and more. Her latest book, Snacking Dinners (Hardie Grant, 2025), came out earlier this year.In our conversation, Georgia and I cover a lot of ground—from the practical (getting dinner on the table in under 20 minutes) to the soulful (how to bring more intention into the way we feed ourselves). She shares her favorite pantry staples, her go-to tricks for cooking just for yourself (spoiler: you don’t even need pots or pans to make it feel special), and her wisdom on feeding kids, with all the little victories and struggles along the way.We even venture into school lunch territory, trading ideas and inspiration that might just make the daily packing routine feel lighter.✨ Don’t miss the extras: Georgia shares her delicious (and easy) Tuna Hand Roll Recipe below in this week's newsletter - linked below!LINKS* Mind, Body, Spirit, FOOD Newsletter: https://mindbodyspiritfood.substack.com/* Georgia's Tuna Hand Roll Recipe: https://mindbodyspiritfood.substack.com/p/georgia-freedman* Pre-Order Nicki's new book: https://fromscratchfast.com/nicki-sizemore/* Georgia’s Book, Snacking Dinners: https://bookshop.org/a/114665/9781958417706* Georgia’s newsletter: https://www.snackingdinners.com/* Find Georgia on Instagram: https://www.instagram.com/georgiafreedman/* Nicki’s book, Build-a-Bowl: https://bookshop.org/a/114665/9781612129907* Spicy Salmon Rolls/Wraps: https://fromscratchfast.com/spicy-salmon-sushi-burritos/* Spicy Salmon Rice Bowls: https://fromscratchfast.com/spicy-salmon-rice-bowls-with-tamari-sesame-sauce/ This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit mindbodyspiritfood.substack.com/subscribe

I’m so excited to share something new with you today: my Weekly Intention series. On the weeks in between guest conversations, I’ll be offering short, heart-led audio episodes—little transmissions, really—meant to give you a gentle focus for the days ahead.This week’s intention is one I return to often: I will invite ease.Not “make it easy,” but rather, bring a sense of ease into whatever you’re doing—whether you’re whisking soup, baking a layered cake, or simply moving through your day. It’s about perspective, not shortcuts. When we invite ease, our breath deepens, our nervous system softens, and even the simplest kitchen movements—pinching salt, stirring a pot—can carry a sense of grace.LINKS:* Pre-Order Nicki's new book: https://fromscratchfast.com/nicki-sizemore/* Mind, Body, Spirit, FOOD Newsletter: https://mindbodyspiritfood.substack.com/* Find Nicki on Instagram: https://www.instagram.com/nickisizemore This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit mindbodyspiritfood.substack.com/subscribe

In this episode, I sit down with Jenn Tilton, The Channeled Baker—an intuitive chef and medium who blends nearly twenty years of culinary experience with spirit connection. We talk about the energy of food, how intention and grounding can transform the way we cook, and a simple practice you can use to sense which foods feel energizing (and which may feel heavy).Jenn also does a channeled reading for me using my blueberry almond galette recipe—and the messages she shared were spot-on. This conversation opened me in profound ways, and I have no doubt it will open something for you, too.Links:* Pre-Order Nicki's new book: https://fromscratchfast.com/nicki-sizemore/* Get the Blueberry Almond Galette Recipe: https://mindbodyspiritfood.substack.com/p/jenn-tilton* Mind, Body, Spirit, FOOD Newsletter: https://mindbodyspiritfood.substack.com/* Find Nicki on Instagram: https://www.instagram.com/nickisizemore* Jenn’s website: https://www.channeledbaker.com/* Jenn’s newsletter: https://thechanneledkitchen.substack.com/* Find Jenn on Instagram: https://www.instagram.com/thechanneledbaker/ This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit mindbodyspiritfood.substack.com/subscribe

In this episode, I chat with cookbook author and recipe developer Alexis deBoschnek, whose work has appeared in Bon Appétit, The Kitchn, and more. Her new book, Nights and Weekends: Recipes That Make the Most of Your Time, is out this August!We talk about effortless summer entertaining, from menu planning to prep tips and serving ideas. Alexis shares how to throw fun gatherings—whether it’s a barbecue, dinner with in-laws, or a 4th of July party—with less stress and more joy. Her practical tips will inspire you to make your summer hosting more relaxed and enjoyable.LINKS* Mind, Body, Spirit, FOOD Newsletter: https://mindbodyspiritfood.substack.com/* Find Nicki on Instagram: https://www.instagram.com/nickisizemore* Alexis’s website: https://www.alexisdeboschnek.com/* Alexis’s newsletter: https://alexisdeboschnek.substack.com/* Pre-Order Alexis’s new book, Nights and Weekends: https://amzn.to/43YRasb* Find Alexis on Instagram: https://www.instagram.com/alexisdeboschnek/* Podcast mentioned with Kiano Moju: https://mindbodyspiritfood.substack.com/p/kiano-moju This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit mindbodyspiritfood.substack.com/subscribe

If you’re looking for summer cooking inspiration, you’re in the right place. Today, I’m joined by Kiano Moju, a Kenyan-Nigerian American chef and author of AfriCali—named one of the best cookbooks of 2024 by The New York Times, Bon Appétit, and The Los Angeles Times. I’ve already tagged so many recipes from her book, including her Cauliflower Bhajias, and she’s shared the recipe in the newsletter - linked below!Kiano talks about her approach to cooking—rooted in simplicity and bold flavors. She weaves together the Kenyan, Nigerian, and American flavors she grew up with in a way that’s deeply personal yet totally accessible. We get into summer cooking, and she shares two game-changing tips that will bring more ease and flavor to your meals (with hardly any effort). These are going to transform your summer table.We also dive into the idea of thriving—a theme I’ve been exploring throughout the season. Kiano shares a simple shift she made that brought more joy and ease into her work life. It’s a beautiful reminder that thriving isn’t always about big changes; often, it’s the smallest adjustments that make the biggest difference.Episode Links:* Cauliflower Bhajias (from Kiano’s book): https://mindbodyspiritfood.substack.com/p/kiano-moju* Mind, Body, Spirit, FOOD Newsletter: https://mindbodyspiritfood.substack.com/* Find Nicki on Instagram: https://www.instagram.com/nickisizemore* Kiano’s website: https://www.kianomoju.com/* Kiano’s book, AfriCali: https://amzn.to/45BGXED* Find Kiano on Instagram: https://www.instagram.com/kianomoju/* Podcast episode mentioned with Zaynab Issa: https://mindbodyspiritfood.substack.com/p/zaynab-issa* Podcast episode mentioned about the science of thriving: https://mindbodyspiritfood.substack.com/p/renee-moorefield* My personal reflections on thriving: https://mindbodyspiritfood.substack.com/p/what-cooking-taught-me-about-purpose This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit mindbodyspiritfood.substack.com/subscribe

Today I’m switching seats and sharing an interview about me — hosted by Renee Moorefield, CEO of Wisdom Works and a brilliant leader in the science of thriving.We talk about my journey as a food writer, what it means to truly thrive, and how cooking can foster deep inner connection. I also open up about purpose, reciprocity, and how my definition of success has completely shifted over the years. It’s personal, heartfelt, and a little tearful at the end. I hope it resonates with you.LINKS:* Mind, Body, Spirit, FOOD Newsletter: https://mindbodyspiritfood.substack.com/* Find Nicki on Instagram: https://www.instagram.com/nickisizemore* My interview with Renee about the science of thriving: https://mindbodyspiritfood.substack.com/p/renee-moorefield* My intentional cooking/eating practice (BESTT): https://mindbodyspiritfood.substack.com/p/grilled-wedge-steak-salad* Renee’s newsletter: https://www.wisdom-works.com/nourishing-leadership-from-the-inside-out/?mc_cid=b3975ff80f&mc_eid=2345c22827* Renee’s website: https://www.wisdom-works.com/ This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit mindbodyspiritfood.substack.com/subscribe

In today's episode I speak with cookbook author, recipe developer and content creator Zaynab Issa, all about the power of PURPOSE in the kitchen. Zaynab worked as a food editor at Bon Appétit magazine, is a current contributor to New York Times Cooking, and is the author of the new book, Third Culture Cooking: Classic Recipes for a New Generation.We explore how cooking can become a powerful place to find ourselves and to discover our unique preferences and aesthetic. Zaynab also shares her philosophy around beauty in life and in the kitchen, and how it can enrich the experience of eating, even if (or maybe especially if) we’re just cooking for ourselves. She shares her tips for creating beauty on the plate, from food styling tips, to how she chooses vessels, to tips for arranging the table. Be sure to hop over to the newsletter to get Zaynab's recipe for Tandoori Tacos (link below)!LINKS* Mind, Body, Spirit, FOOD Newsletter: https://mindbodyspiritfood.substack.com/*Get Zaynab's recipe for Tandoori Tacos: https://mindbodyspiritfood.substack.com/p/zaynab-issa* Find Nicki on Instagram: https://www.instagram.com/nickisizemore* Zaynab’s website: https://www.zaynabissa.com/* Find Zaynab on Instagram: https://www.instagram.com/zaynab_issa/* Zaynab’s book: https://amzn.to/43eeuTI This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit mindbodyspiritfood.substack.com/subscribe

Hello my friends, and welcome back to the show! In today’s episode we’re diving into the microbiome with Taylor Soderborg, MD, PhD. She’s a licensed physician and has a PhD in Integrative Physiology, and she works as an independent microbiome specialist and consultant. I’ve been wanting to have someone on the show for quite some time to talk about the microbiome, and when I came across a note Taylor posted on Substack about perfectionism and health (which I talk about in the show), I knew I found my gal (plus, I love her tagline, “I take s**t seriously” 😂).We dive into what the microbiome is and where the science is at (it’s a new field but it’s growing fast). Taylor describes the role of the microbiome in our health and immune functions, how the microbiome influences our longevity (or, as she says, our health span), as well as the link between the microbiome and food allergies.It’s probably not a surprise to hear that food is the number one driver of microbiome health in adults, and Taylor offers simple ways we can support our microbiome through the foods we eat. We also get into supplements, probiotics and prebiotics.Finally, we talk about the myth of perfectionism around health. Taylor offers a great tip for navigating our way through all of the information we’re bombarded with, focusing instead on just one thing that works for our unique lifestyles.This is such a fun conversation (yes, gut bacteria can be fun!), with some great takeaways—I hope you love it.Episode Links* Mind, Body, Spirit, FOOD Newsletter: https://mindbodyspiritfood.substack.com/* Find Nicki on Instagram: https://www.instagram.com/nickisizemore* One-on-one sessions with Nicki: https://mindbodyspiritfood.substack.com/p/coaching-and-cooking-sessionsTaylor’s Website: https://www.doctortay.com/Book a discovery call with Taylor: https://www.doctortay.com/book-onlineTaylor’s newsletter: https://doctortaymdphd.substack.com/Find Taylor on Instagram: https://www.instagram.com/doctortaycomedy/ This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit mindbodyspiritfood.substack.com/subscribe

Today I have solo episode for you, answering your questions! I recorded this last-minute when a guest rescheduled, calling on you (at the very last minute) to send me your questions, and I have to say, it was so much fun. In the episode I explore the value of moving slowly in the kitchen and answer your questions about:* bread baking and gluten intolerance* strategies for getting dinners on the table with young kids* the difference between cake flour and regular flour (and do you have to flour your pans?)* the difference between baking powder and baking soda (and can you interchange them?)* my favorite meals to cook for myself (and the joy in eating alone)* the meals that I’m currently craving* the dessert that I’ve been fantasizing about LINKS & RECIPES MENTIONED IN THE SHOW* Mind, Body, Spirit, FOOD Newsletter: https://mindbodyspiritfood.substack.com/* Find Nicki on Instagram: https://www.instagram.com/nickisizemore* One-on-one sessions with Nicki: https://mindbodyspiritfood.substack.com/p/coaching-and-cooking-sessions* Build-a-Bowl book: https://amzn.to/3DT4PZa* Cannelle et Vanille Bakes Simple, by Aran Goyoaga: https://amzn.to/3XHjfCf* Intentional Eating podcast: https://mindbodyspiritfood.substack.com/p/intentional-eating* Eating alone post: https://mindbodyspiritfood.substack.com/p/almond-and-cassava-waffles* Podcast episode with Aran Goyoaga: https://mindbodyspiritfood.substack.com/p/aran-goyoaga* Podcast episode with Ellie Krieger: https://mindbodyspiritfood.substack.com/p/easy-summer-recipe-ideas* Pea Pesto: https://fromscratchfast.com/pea-pesto/* Chipotle Chicken Tacos: https://fromscratchfast.com/chipotle-chicken-tacos/* Falafel Bowls: https://mindbodyspiritfood.substack.com/p/clean-out-the-fridge-falafel-bowls* Italian Grilled Skirt Steak with Salsa Verde: https://fromscratchfast.com/new-book-and-tuscan-grilled-skirt-steak-with-salsa-verde/* Grilled Potatoes with Parmesan and Chives: https://fromscratchfast.com/bbq-grilled-potatoes-recipe/* Rhubarb & Almond Galette: https://mindbodyspiritfood.substack.com/p/rhubarb-almond-galette-gluten-free This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit mindbodyspiritfood.substack.com/subscribe

What does it mean to thrive and to feel deeply nourished by life? In today’s episode I speak with Renee Moorefield, PhD, CEO of Wisdom Works, a social enterprise that partners with global companies to integrate the science and practices of human thriving into their cultures, brands, and leadership. Renee shares what it means to thrive, how thriving impacts our physiology and psychology, and why it’s more important than ever, not just on a personal level, but on a societal level. Renee and I also talk about nourishment and cooking and how we can transform them (and all of our everyday activities) into conscious cultivations of thriving. She shares easy, practical tips for bringing more thriving into our lives in a way that’s personal and delightful to each of us. EPISODE LINKS* Mind, Body, Spirit, FOOD Newsletter: https://mindbodyspiritfood.substack.com/* Find Nicki on Instagram: https://www.instagram.com/nickisizemore* One-on-one sessions with Nicki: https://mindbodyspiritfood.substack.com/p/coaching-and-cooking-sessions* Renee’s website: https://www.wisdom-works.com/* Find Renee on Instagram: https://www.instagram.com/wisdomworksgroup and https://www.instagram.com/moorefieldrenee/* Samantha Fulton episode (mentioned in the episode): https://mindbodyspiritfood.substack.com/p/our-nervous-systems-and-food This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit mindbodyspiritfood.substack.com/subscribe

I absolutely adored today’s conversation with New York Times bestselling cookbook author Julia Turshen, all about building trust in ourselves and learning to become more intuitive cooks. Julia is the author of five books, including her latest, What Goes with What, which I’m giving away for free this month (check out the newsletter link below to enter to win!).You’ll learn about Julia’s childhood growing up in New York City and her longtime passion for food. Like so many women in the food industry, Julia hasn’t always had an easy relationship with her body, and she opens up about her journey towards finding a happier and healthier relationship with food, and how intuitive eating helped. As we discuss, it’s less about having a goal of intuitive eating, but more about letting go of the ways in which we’re conditioned around food in order to find body autonomy and pleasure in eating.Julia also offers tips for becoming a more intuitive cook, sharing the practices, rituals and even appliances that help her find more ease in the kitchen. This ease leads to a deeper sense of inner trust and comfort in the kitchen, helping us let go of perfectionism in order to enjoy the process of tasting, experimenting and playing. I think you’re going to be so inspired by this episode and will walk away with a whole new perspective on the power—and pleasure—of cooking.EPISODE LINKS AND RESOURCES:* Mind, Body, Spirit, FOOD Newsletter: https://mindbodyspiritfood.substack.com/p/julia-turshen* Find Nicki on Instagram: https://www.instagram.com/nickisizemore* One-on-one sessions with Nicki: https://mindbodyspiritfood.substack.com/p/coaching-and-cooking-sessions* Julia’s website: https://www.juliaturshen.com/* Julia’s newsletter: https://juliaturshen.substack.com/* Find Julia on Instagram: https://www.instagram.com/turshen/* My podcast episode with Elise Loehnen: https://mindbodyspiritfood.substack.com/p/the-sin-of-gluttony-with-elise-loehnen* My podcast episode about rituals with Dr. Michael Norton: https://mindbodyspiritfood.substack.com/p/michael-norton This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit mindbodyspiritfood.substack.com/subscribe

I have a fascinating episode today for you diving into the world of fascia and how it’s linked to our health and digestion. I speak with Bonnie Crotzer, founder of The Floss, a program of classes and private sessions that has helped thousands of people transform their fascia, effectively reversing pain, sculpting tissues, stabilizing the nervous system, optimizing organ function, enhancing lymph flow, and resolving long-standing structural issues.While fascia is currently becoming a hot topic, Bonnie has been obsessed with it for over fifteen years. In this episode she describes what fascia is, how it affects our physical form, and its link to our life force energy, called Qi in Traditional Chinese Medicine. As she explains, fascia is not only structural in our bodies, it’s also a communication network. We dive into how it influences digestion, how we can support and change our fascia to increase circulation and enhance organ health, and even the foods that support our fascia.Episode Links & Resources* Mind, Body, Spirit, FOOD Newsletter: https://mindbodyspiritfood.substack.com/* Find Nicki on Instagram: https://www.instagram.com/nickisizemore* One-on-one sessions with Nicki: https://mindbodyspiritfood.substack.com/p/coaching-and-cooking-sessions* Bonnie’s Website: https://thefloss.com/* Follow Bonnie on Instagram: https://www.instagram.com/fasciadepartment/* Find Bonnie on YouTube: https://www.youtube.com/@Fasciaflossing* The Spark in the Machine, by Dr. Daniel Keown: https://amzn.to/41dMM8L* Myofascial Magic in Action, by Joanne Alison: https://amzn.to/4hP6f58 This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit mindbodyspiritfood.substack.com/subscribe

We’re heading into the depths of winter, and I don’t know about you, but it can be a challenging time to find inspiration in the kitchen, especially when cooking with vegetables. If you’ve been in a cooking rut, today’s episode is going to help you get out of it. I’m speaking with acclaimed food writer Jenny Rosenstrach who is the bestselling author of six books including Dinner: A Love Story, The Weekday Vegetarians, and her newest book The Weekday Vegetarians: Get Simple. She also writes the newsletter Dinner: A Love Story.Jenny is the queen of weeknight vegetarian cooking, and in this episode we share recipe tips, cooking ideas, and weeknight dinner strategies for making the best of winter produce. The episode is packed with recipe inspiration, and Jenny also offers advice for making vegetarian cooking appeal to all eaters (even the meat lovers).Be sure to stick around until the end, as Jenny shares three incredibly simple but profoundly effective tips for transforming cooking from a chore into a source of pleasure and joy.EPISODE LINKS* Mind, Body, Spirit, FOOD Newsletter: https://mindbodyspiritfood.substack.com/* Find Nicki on Instagram: https://www.instagram.com/nickisizemore* One-on-one sessions with Nicki: https://mindbodyspiritfood.substack.com/p/coaching-and-cooking-sessions* Jenny’s newsletter: https://dinneralovestory.substack.com/* Jenny’s website: https://www.dinneralovestory.com/* Find Jenny on Instagram: https://www.instagram.com/dinneralovestory/* Episode I mentioned about rituals with Michael Norton: https://mindbodyspiritfood.substack.com/p/michael-nortonRECIPES* Jenny’s Cabbage & Onion Galette: https://dinneralovestory.substack.com/p/three-things-09d?utm_source=publication-search* Creamy Tahini Sauce: https://fromscratchfast.com/easy-tahini-sauce-recipe/* Brussels Sprouts Galette: https://mindbodyspiritfood.substack.com/p/brussels-sprouts-and-gruyere-galette* Roasted Cabbage Wedges with Bacon Vinaigrette: https://fromscratchfast.com/roasted-cabbage-wedges/* Stuffed Sweet Potatoes: https://fromscratchfast.com/slow-cooker-sweet-potatoes/ This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit mindbodyspiritfood.substack.com/subscribe

I have such an incredible episode for you today with psychologist Dr. Hillary McBride all about embodiment and the truth of our bodies (regardless of what culture or the media would have us think). Dr. McBride is the author of the bestselling book (and one of my favorites), The Wisdom of Your Body: Finding wholeness, healing and connection through embodied living, and more recently, Practices for Embodied Living. Her next book Holy Hurt: understanding and healing from spiritual trauma, comes out April 2025.Through sharing her own personal story, Hillary describes how our bodies can support the expression of our identities and our sense of wholeness, they can help us turn towards what’s hard in our lives (and handle it), and they can remind us of our own inherent goodness. We talk about what it means to be embodied, how we become disembodied, the link between embodiment and empowerment (vs. power), what it means to have agency, the power of our wanting, and more. No matter what your relationship has been like to your body in the past, or how you feel about your body right now, you’re going to walk away from this episode with more compassion for yourself as well as a deeper sense of empowerment. Be sure to stay tuned for the full episode because Hillary offers tools at the end for connecting to our bodies and tapping into our inner wisdom, helping us to regain our sovereignty, reclaim our pleasure, and celebrate our desires.LINKS* Hillary’s website: https://hillarylmcbride.com/* Find Hillary on Instagram: https://www.instagram.com/hillaryliannamcbride/* The Wisdom of Your Body: Finding wholeness, healing and connection through embodied living: https://amzn.to/4gRAzeW* Practices for Embodied Living: https://amzn.to/3BU6n3U This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit mindbodyspiritfood.substack.com/subscribe

Hello my friends, and welcome back to the podcast! Today is a very special day, as in lieu of a regular podcast episode, WE’RE HAVING A PARTY. I gathered together five of my very favorite past podcast guests, who are all acclaimed food writers, cookbook authors (and fellow Substack publishers), for a festive—and seriously fun—holiday special, featuring: Hetty Lui McKinnon, Ellie Krieger, Andrea Nguyen, Sarah Copeland, and Lukas Volger.In the show, we dive into our favorite holiday traditions, what the holidays looked like for us growing up, the recipes we love to make, our favorite desserts (find out who makes all the cookies and who prefers just eating them instead), how we navigate the busy season, Chanukah, recipe failures, Lunar New Year, and more. The episode is also packed with recipe inspiration, from menu ideas, to serving suggestions, to desserts, and more. We have all shared one of our favorite holiday dishes, which I’ve featured in the newsletter: https://mindbodyspiritfood.substack.com/p/holiday-special-2024LINKS* Mind, Body, Spirit, FOOD Newsletter: https://mindbodyspiritfood.substack.com/* Find Nicki on Instagram: https://www.instagram.com/nickisizemore* One-on-one sessions with Nicki: https://mindbodyspiritfood.substack.com/p/coaching-and-cooking-sessions* Episode with Hetty: https://mindbodyspiritfood.substack.com/p/food-as-connection-cooking-winter* Episode with Ellie: https://mindbodyspiritfood.substack.com/p/easy-summer-recipe-ideas* Episode with Andrea: https://mindbodyspiritfood.substack.com/p/andrea-nguyen* Episode with Lukas: https://mindbodyspiritfood.substack.com/p/lukas-volger* Episode with Sarah: https://mindbodyspiritfood.substack.com/p/sarah-copeland This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit mindbodyspiritfood.substack.com/subscribe

Today we're diving into holiday hosting, gluten-free baking, and healing around food with award winning cookbook author, photographer and professionally trained pastry chef Aran Goyoaga. Her latest two books include: Cannelle et Vanille Bakes Simple and Cannelle et Vanille: Nourishing, Gluten-Free Recipes for Every Meal and Mood.Aran describes her childhood growing up in her grandparent’s pastry shop in the Basque region of Spain and explains how baking became her connection back to her family when she moved the United States in her early twenties (and how she eventually left the corporate world to become a pastry chef). Aran also shares her journey going gluten-free due to health issues after her kids were born, and we dive into Christmas, offering tips for stress-free hosting and gluten-free baking.Aran also opens up early in the conversation (11:14) about how she found healing around food after experiencing an eating disorder in her early twenties. As we’ve explored here on this podcast, food can be so nuanced—it can be a driver for connection and love, and at the same it can be a source of deep stress, particularly for women. We share these stories here to let you know that you’re not alone if you’ve ever felt anything similar, and also that there’s healing to be found.Aran has also shared her recipe for Sweet Potato & Chocolate Marble Gingerbread, which you can find in the newsletter: https://mindbodyspiritfood.substack.com/p/aran-goyoagaEpisode Links* Mind, Body, Spirit, FOOD Newsletter: https://mindbodyspiritfood.substack.com/* Find Nicki on Instagram: https://www.instagram.com/nickisizemore* One-on-one sessions with Nicki: https://mindbodyspiritfood.substack.com/p/coaching-and-cooking-sessions* Aran’s website: https://www.arangoyoaga.com/* Find Aran on Instagram: https://www.instagram.com/cannellevanille/* Aran’s latest book (one of my favorite cookbooks), Cannelle et Vanille Bake Simple: https://amzn.to/3ZqCujo This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit mindbodyspiritfood.substack.com/subscribe

I have such special episode for you today featuring somatic educator, writer and artist Abigail Rose Clarke (you might remember Abigail from season 2 of the podcast in one of my favorite episodes ever— link below). Today’s recording is extra special, as it was recorded live at Split Rock Bookstore (my favorite local bookstore)!In this episode we dive into Abigail’s new book, Returning Home to Our Bodies: Reimagining the Relationship Between Our Bodies and the World. Abigail shares tips and tools for finding grounding and support within our very own bodies, especially during times of overwhelm, stress or turmoil. Abigail and I explore the power of awe and curiosity, we discuss what it means to be in relationship with the world around us, and Abigail offers tips for how we can stay rooted in love, even when our lives are challenging.We recorded this episode back in October, but the timing for airing it couldn’t be better as we head into the holiday season, when it’s so easy to get untethered from ourselves due to seasonal stress, family dynamics and expectations (not to mention the current political climate). I think you’re going to find Abigail’s wisdom incredibly nourishing, and I hope it will help you navigate the season ahead with a wider perspective, deeper grounding, and a bit more grace. EPISODE LINKS* Mind, Body, Spirit, FOOD Newsletter: https://mindbodyspiritfood.substack.com/* Find Nicki on Instagram: https://www.instagram.com/nickisizemore* One-on-one sessions with Nicki: https://mindbodyspiritfood.substack.com/p/coaching-and-cooking-sessions* Listen to my last episode with Abigail: https://mindbodyspiritfood.substack.com/p/abigail-rose-clarke* Abigail’s website: https://www.abigailroseclarke.com/* Find Abigail on Instagram: https://www.instagram.com/abigail.rose.clarke/* Buy a signed copy of Abigail’s book: https://www.splitrockbks.com/book/9781623179380* What it Takes to Heal, by Pretis Hemphill: https://www.splitrockbks.com/book/9781623179380 This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit mindbodyspiritfood.substack.com/subscribe

I have such a fun, delicious and inspiring conversation for you today. We’re diving into everything Thanksgiving with three-time James Beard Award-winning food writer David Leite. David is the founder of the website acclaimed website Leite’s Culinaria and is the author of The New Portuguese Table and Notes on a Banana. He also publishes the newsletter The David Blahg.David shares his strategies for preparing for Thanksgiving dinner, not just logistically, but also emotionally. David and I both spent years of our lives stressing over the holidays and have found tools to bring us more ease, including planning menus that can be largely prepped ahead. David describes the dishes he makes (warning: you will leave hungry), and he shares his prep timeline (don’t miss David’s pumpkin cake and pumpkin meringue ice cream recipes in the links below!). You can also get my make-ahead Thanksgiving menu and prep list, along with my favorite side dishes and desserts (all of which are gluten-free) in the links below.David also opens up about his experiences with depression and offers simple but profound tips and tools for supporting ourselves emotionally this season. These are tools that any of us can benefit from, and they feel more relevant than ever. As David says, it’s critical that we drop our expectations, know our own limits, and give ourselves the grace to not do it all (or any of it). His motto is, “If I can’t do it, I can’t do it,” which is something I’m adopting for myself. If I can’t do it, I can’t do it, and that is perfectly okay. Finally, I just want to remind you that no matter how you’re feeling in the season ahead, you’re not alone.EPISODE LINKS* Mind, Body, Spirit, FOOD Newsletter: https://mindbodyspiritfood.substack.com/* Find Nicki on Instagram: https://www.instagram.com/nickisizemore* One-on-one sessions with Nicki: https://mindbodyspiritfood.substack.com/p/coaching-and-cooking-sessions* Nicki's Thanksgiving Recipes & Prep List: https://mindbodyspiritfood.substack.com/p/lets-talk-about-thanksgiving* David’s Website: https://leitesculinaria.com/* David’s Newsletter: https://davidleite.substack.com/* Find David on Instagram: https://www.instagram.com/davidleite/* David’s Pumpkin Cake with Maple Cream Cheese Frosting: https://leitesculinaria.com/7518/recipes-pumpkin-cake-maple-cream-cheese-frosting.html* David’s Pumpkin Meringue Pie Ice Cream: https://leitesculinaria.com/365909/recipes-pumpkin-meringue-pie-ice-cream.html This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit mindbodyspiritfood.substack.com/subscribe

I have a fascinating new podcast conversation for you today examining why we’re culturally so anxious around food (and how it connects to pop culture and 19th Century health reformer movements) with Dr. Sarah Duignan, a medical anthropologist and writer who explores the relationship between food, culture, health, and the environment. Sarah is also the host of the Anthrodish podcast.As we discuss, food anxiety is culturally pervasive. We have more choices than ever before when it comes to the foods we eat, and we’re also confronted with more marketing and health messages than ever before. It can be really hard (and downright confusing) to figure out what foods to eat and to distinguish between health claims and marketing campaigns. As Sarah describes, we’re left with a whiplash of food choice, where one day one thing is good and the next it’s bad, and it’s a system that benefits food conglomerates, who profit from this confusion. Sarah provides us with context of how we got here, and how we can start to reclaim our personal control. LINKS & RESOURCES MENTIONED IN THE SHOW:*Mind, Body, Spirit, FOOD Newsletter: https://mindbodyspiritfood.substack.com/*Find Nicki on Instagram: https://www.instagram.com/nickisizemore* Sarah’s Newsletter: https://sarahduignan.substack.com/* Sarah’s Podcast: https://www.anthrodish.com/* Follow Sarah on Instagram: https://www.instagram.com/anthrodishpodcast/* Podcast episode with Shana Minei Spence: https://mindbodyspiritfood.substack.com/p/shana-spence* Podcast episode with Liz Carlisle: https://mindbodyspiritfood.substack.com/p/regenerative-farming-climate-change* King Corn Documentary: https://www.kingcorn.net/ This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit mindbodyspiritfood.substack.com/subscribe