Yon Appetit Health Coach

Yon Appetit Health Coach Food should nurture and comfort, taste good and be good for you! Recipes, tips + coaching available. These are some of my latest favorites. Coaching available.

Food should fuel you but also be a source of enjoyment, not guilt.

One of the most underrated foods for women — and the protagonist of the salad I make on repeat.Why I keep them in my kit...
06/02/2026

One of the most underrated foods for women — and the protagonist of the salad I make on repeat.

Why I keep them in my kitchen year-round:
🌰 The best plant source of omega-3 fatty acids (ALA) — supports brain, heart, and hormonal health
✨ Anti-inflammatory effects that matter especially in perimenopause and beyond
🌿 Rich in antioxidants, magnesium, and copper
🥗 Versatile — toast for salads, blend into pesto, crush over vegetables, or eat raw by the handful
💪 Genuinely filling — a small handful keeps you steady between meals

A small tip: store walnuts in the fridge or freezer. Their healthy fats oxidize quickly at room temperature, which is why store-bought walnuts sometimes taste bitter. Cold storage keeps them sweet and rich.

Reel coming this week — the recipe I make on repeat 🌿

Save this for your next grocery run 🤍
Following along? We’re on W in the A–Z (X is next).

05/31/2026

Why your soup always tastes flat 👀

Most “healthy” cooking misses one critical ingredient: a real, homemade vegetable broth. Store-bought broth is fine in a pinch — but the difference between a meal made with water and a meal made with proper broth is the whole game.

The base I make at home is:
• Onion
• Carrots + celery
• Shallot
• Dill and bay leaf
• Salt and pepper
• Cover with water, simmer 45–60 min, strain

Use it in soups, risottos, grain bowls, sauces, braises — anywhere water would normally go. Tastes like more, costs almost nothing.

Save this for your next batch 🤍
Following along? We’re on V in the A–Z (W is next).

What do you make with broth? 👇

cooking

U is for umami: One of the most misunderstood (and underused) tools in plant-based cooking — and the reason many “health...
05/26/2026

U is for umami: One of the most misunderstood (and underused) tools in plant-based cooking — and the reason many “healthy” meals fall flat.

Umami is the deep, savory, something that makes a dish feel finished. The mouthwatering effect that turns “this is fine” into “this is incredible.” It’s why a slow-cooked tomato sauce hits differently than a quick one. Why miso soup is so deeply satisfying. Why mushrooms make everything taste richer.
The good news: you don’t need meat or cheese to get it.

Here are five plant-based umami powerhouses I keep in my kitchen:
🍄 Mushrooms — especially shiitake, cremini, and porcini. Concentrated natural glutamates.
🍶 Miso — fermented soybean paste. A spoonful adds incredible depth to dressings, soups, and glazes.
🌿 Tamari or soy sauce — the fastest umami shortcut. Even a few drops change everything.
🍅 Tomato paste, sun-dried tomatoes, slow-roasted tomatoes — cooking and concentrating tomatoes builds umami.
🧀 Nutritional yeast — the cheesy, savory plant ingredient that turns plain dishes into crave-able ones.

Bonus level: ferments (sauerkraut, kimchi), aged balsamic, capers, and olives all add umami too.

The point: most plant-based meals don’t need more vegetables or more protein. They need more depth. Once you start cooking with umami in mind, every dish levels up.

Reel coming this week — turning miso + mushrooms into a 15-minute bowl that tastes like restaurant food 🍄

Save this for your next grocery run 🤍

Following along? We’re on U in the A–Z (V is next) — follow for the rest.

Which of these do you already use?

05/24/2026

Whatever today holds for you — honoring someone, gathering with family, a quiet moment alone — I hope there’s a real pause in it.
🤍

What actually impacts cancer risk—and what helps you get through it? This episode blends expert insight and lived experi...
05/21/2026

What actually impacts cancer risk—and what helps you get through it? This episode blends expert insight and lived experience to reveal how lifestyle medicine supports prevention, treatment, and healing.

In this episode of Her Health Compass, we explore what it truly means to heal through the lenses of resilience, grief, and lifestyle medicine. Yonni and Heather are joined by Dr. Amy Comander, a breast cancer specialist trained in lifestyle medicine, and Britt Aronson, who shares her powerful firsthand experience navigating cancer alongside profound personal loss. Together, they unpack how nutrition, movement, sleep, stress, and mindset can influence not only cancer prevention, but also treatment outcomes and recovery. This conversation bridges science and story—offering both evidence-based insight and lived experience for anyone seeking to better understand their body, their health, and their capacity to heal.

Listen on your favorite podcast platform or at herhealthcompass.com

Sponsor shout-out: Throughout 2026 we are proud to parter with a sponsor who puts puts care, intention, and wellness first. Visit sleepagainpillows.com for their premiere sleep systems and be sure to use code HERHEALTH15 for 15% off your purchase.

05/20/2026

POV: tofu finally tastes like something you’d order out 👀

Extra firm tofu + peach-cabbage slaw in an almond flour tortilla, wrapped, baked and eaten with your hands. The kind of lunch or dinner that takes 20 minutes but tastes like you tried.

The components:
🌿 Sliced extra firm tofu
🍑 Slaw — shredded cabbage, snow peas, radish, sliced peach, white balsamic vinegar, olive oil
🌯 Warm almond flour tortilla to wrap it all up

Sweet + savory + crispy + cool, all in one bite.

Save this for your next weeknight 🤍

Following along? We’re on T in the A–Z (U is next) — follow for the rest.

What’s your go-to weeknight wrap? 👇

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