my NEW site:


I moved to

And I’ll tell you why, but first I send my best wishes that your 2018 is off to healthy start.

If you noticed the Blonde Herbivore site has been quiet since November, that’s because I was dreaming up my new website and finishing off a thesis in Boston. To catch up anyone interested, I’m moving to Denver at the end of January! In Colorado, I’ll pursue a certification as a Nutrition Therapy Practitioner and Master Nutrition Therapist, then write my boards through NANP. The excitement of moving somewhere to pursue what I’m truly passionate about and be surrounded by abundant nature is almost too much to bear.

As I move into a new adventure where I’m pursuing nutrition and functional medicine as a career, I want to make a more directed shift of my energy toward helping others find their own wellness in sustainable ways. And that’s what Function of Well will be about. It’s time I focus on publishing information relevant to bioindividuality, current science, and sustainability to help as many people as I can.

Blonde Herbivore was a great start for me to get serious about a food blog, but I narrowed myself into parameters with the whole “herbivore” thing. If you’ve been following along for a while, you already knew that I went through a hefty share of health issues. Under doctor advisement and my own research (that now I know was hugely misguided), I adopted a plant-focused diet under the impression that animal products were contributing to the inflammatory conditions I struggled with. Little did I know until I immersed myself into the world of nutrition and functional medicine as an intern at Biodynamic Wellness. So not only did I learn there, I began to thrive.

Much of my food philosophy now is founded upon ancestral diets that focus on nourishing the body with whole foods the way nature intended. This includes pastured and grass-fed animal proteins, as well as fats from the same sources. Not only does science suggest that this is the optimal way to foster long-term health and wellness for humans, raising animals in this fashion has an enormously beneficial impact on the environment. That said, I will continue to approach nutrition and health with the principles of bioindividuality and a personal philosophy that one should follow how they feel.

On Function of Well, my recipes will continue to be about functional foods and educating my readers on ingredients, their functional properties, and how to prepare them for optimal nutrition. Seasonality and sustainability will be greater emphasized on Function of Well, and I will do my best to provide you with resources for implementing such practices into your own life.

This is a website for me to grow into, and in the coming months I will be publishing an ebook on meal prep of functional foods, so keep an eye out for that one! Additionally, Function of Well can (and likely will) eventually house the online section of a nutrition and wellness business once I earn the CNTP/MNT credentials.

As for getting this website up and running, I was lucky to cross paths with a gal named Erin this summer at Stråla’s 300hr training. EM Workshop is innately one of the most creative people I know and immensely patient. She also runs an online shop with the cutest functional goods called Arrive Well.

Squash Johnnycakes

Is there ever a leftover something in the fridge that you just don’t want to finish? I feel this way about roasted squash far too frequently at this time of year when it’s crazy abundant. This goes back to why I don’t meal prep things like casseroles, I notoriously tire of eating the same thing after 2 days.

To make it through the last of an acorn squash I roasted last week, I made an unfussy recipe. Enter, the savory squash Johnnycakes.

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This is the ultimate unfussy recipe. No need to go crazy with exact measurements, and by all means go for it if you want to change up the seasonings. Also know that you can use any kind of roasted squash here. As long as it’s mashed after being roasted, it’ll work!

If you don’t have gf breadcrumbs (or chickpea crumbs), you can make your own with this method quite simply. I do this with leftover slices of the gf sourdough bread I’ve been experimenting with.


  • 1/2 cup roasted squash I used acorn squash 
  • 1 egg
  • 2 tablespoons gf breadcrumbs I used chickpea crumbs 
  • 1/4 teaspoon salt
  • 1 tablespoon dried chives
  • 2 teaspoons ghee or unrefined coconut oil
  • optional to serve: arugula, mustard dip, or tahini


Measure roasted squash into a small bowl, use a fork to whisk it with all other ingredients.

Heat a cast iron skillet over a medium setting with ghee or unrefined coconut oil. Scoop roughly 2 tablespoons of batter onto the skillet. Cook 2-3 minutes on each side.

Serve with optional suggestions or add to a plate of roasted vegetables.




Sweet Potato Collagen Bites

The best lesson I learned to balance my blood sugar when snacking? Pair carbohydrates with a quality fat for maximum energy. Having snacks to carry around on a full day out of the house makes a world of difference. If you always have something nourishing on hand there’s no question about what to eat and when you can eat. Functional food for the win. Continue reading “Sweet Potato Collagen Bites”

Sprouted Garbanzo Bean Hummus (with Apple Cider Vinegar)

If I had to make a list of things I could eat forever and never get sick of, hummus would be at the top. It has been a while since I’ve made a traditional hummus, so this batch felt monumental. And my reason for not making hummus lately involves lemon. Funny story.. I inadvertently gave myself a sensitivity to lemon while living in California where the citrus trees were abundant. Long story short, what you’re eating at a given time dictates what your immune system reacts to. In my case I was eating way too many lemons, so I guess I took the ELISA test at just the right time to slow myself down. Continue reading “Sprouted Garbanzo Bean Hummus (with Apple Cider Vinegar)”