The transition from August into September reminds us to nourish deeply, strengthen immunity, and ground our energy. By weaving together adaptogenic herbs, functional nutrition, and supportive lifestyle practices, we can thrive through the seasonal shift with resilience and balance. Last night’s full moon eclipse invites us to let go of outdated patterns and allow ourselves to receive more and do less. Yet the energy of back to school pulls at our edges, making it hard to find that spaciousness. It can be helpful to lean into rhythms and routines that simplify our days and keep us feeling anchored. Read on for a high protein egg bite recipe that will make breakfast a cinch.
Podcast on Herbal & Functional Medicine Strategies
Sharing a recent podcast where I had fun talking about herbal medicine, functional medicine and ways to care for our nervous systems when things feel like they’re falling apart.
Class in Kingston Today Focusing on Autumn Wellness
Today I am offering a workshop at the wonderful Wellness Empowerment Center at People’s Place where classes are always free. This class will weave together herbal medicine, functional nutrition, and Ayurvedic wisdom to help us thrive through the seasonal shift with resilience and balance. Class starts at 11:45.
Holistic Fertility Program Starting October 3rd
I’m honored to share that I’ll be partnering with the HolisticHealthCommunity to teach about herbal medicine and nutrition in their new 11-week online course for holistic fertility support.
Alongside 8 incredible experts in women’s health, we’ll weave together the wisdom of functional medicine, herbalism, TCM, and Ayurveda to address the physical, emotional, and energetic root causes of infertility—helping you create the most aligned and supported conditions for conception and long-term reproductive health.
Our journey begins October 3rd, and I would love for you to join us. Use my code ASHLEY_10 for 10% off. Learn more at holistic-fertility.org
Easy Egg Bite Recipe
- 8 eggs
- 1 cup full-fat cottage cheese
- 1/2 tsp. himalayan salt
- 1/4 tsp. black pepper
- 1/4 tsp. garlic powder
- 1/4 tsp. turmeric
- 1/2 cup finely chopped spinach or kale
- 2 TBSP chives or green onions (optional)
Preheat your oven to 350 degrees and grease a 12 cup muffin pan. Blend the eggs, cottage cheese, garlic powder, salt, pepper and turmeric with in a blender, food processor or immersion blender. Saute the spinach and/or kale and allow a few minutes to cook off excess moisture. Combine the greens with your base and fill the prepared muffin tins and bake for 20 minutes. Once cooled these grab and go breakfast bites can be stored in the refrigerator or freezer to be reheated as needed. I like to eat them with a side of sauerkraut and an occasional piece of bacon.
Wishing you a peaceful week & a beautiful September xox
