Lately, I’ve been soaking in the fall colors at Central Park—those last bright weeks before the city turns gray again. There’s something grounding about fall in the city — a reminder to slow down, breathe a little deeper, simmer instead of sprint. The walks have been a nice counterbalance to something new I’ve started: a 6-month Ayurvedic Nutrition program.
What I love most about Ayurveda is how personal it is. It doesn’t hand you one-size-fits-all rules—it meets you exactly where you are, at a particular moment in time. I’ve been learning about foods that bring balance to different body types, how to make proteins more digestible, and how much digestion itself shapes how we feel. It’s been fascinating to connect these ancient ideas with the science-based approach I already teach, and I’m excited to start bringing some of these principles into my recipes and The Vegetarian Reset Lab.
For those of you who are new here, The Vegetarian Reset Lab is my step-by-step system to help you build a high-protein, low-carb vegetarian lifestyle that feels easy, satisfying, and full of flavor.
Build a better breakfast - Start the day with balanced, protein-forward meals that keep your energy steady and cravings away — think chia puddings, smoothies, and savory plates that actually fill you up.
Power up lunch and dinner Learn how to layer vegetarian proteins & boost your veggie intake, making the exact same meal that you would eat now, more satisfying!
Reduce carbs (while staying full) - Discover easy swaps and strategies that naturally lower carbs while keeping meals satisfying — no extremes, just smart adjustments that work for real life.
Make it sustainable - Turn what you’ve learned into habits. With tools for meal planning, batching, and flavor-building, you’ll walk away with a system you can maintain long after the course ends.
If you’ve been thinking about joining the Lab, the January 2026 waitlist is now open. Each time I run it, I hear from vegetarians who thought they just weren’t “built” for a higher-protein, lower-carb way of eating — until they realized it is possible, and delicious. One recent student put it beautifully:
“I always assumed my body simply couldn’t thrive on a vegetarian diet — low protein, too many carbs, spikes in blood sugar. The Lab completely changed that. The meal plans, the templates, the protein layering — it made everything click. My glucose is steady, the food is delicious, and it finally feels sustainable - a a “game-changer” for managing blood sugar and energy during perimenopause.
That’s exactly what The Lab is about: giving you the tools, structure, and confidence to eat in a way that truly supports your body — wherever you are in your journey.
The next cohort opens in January 2026 — and the waitlist is now open.
I’ll also be offering a special Thanksgiving bonus for early birds. Details soon!
Steal my seasonal shopping list
Three things I’m cooking this month
(Note: In most cases, photos are snapshots of the respective websites and link to them directly where applicable)
Wild Rice, Parsnip and Smothered Cabbage Soup from The Department of Salad: Official Bulletin by emily nunn
I love the layers in this soup—the wild rice brings that nutty, chewy texture, parsnips add sweet-earthy depth, and smothered cabbage gives a cozy, warming feel (perfect for crisp November evenings).
I agree with Susan that gnocchi are actually quite easy to make, and this butternut squash version brings all the fall feels! I might add in tofu cubes sautéed in sage-butter for more protein.
Vegetarian Skillet Chili by Melissa Clark for NYT Cooking (gift link)
One pot, comforting and made with pantry essentials. Melissa Clark does it again!
PS: If you missed my Oats, Peas and Paneer Poha last month, try it for a quick one-pan weeknight dinner or cozy breakfast.
I’ll see you next week with a Thanksgiving special edition of Weeknight Simple, xoxo
This skillet chili is SO good! The grownups in my house loved it!