Amanda Fay

For almost 4 weeks now I have consumed zero coffee. This is the first time in my adult life that I have gone this long without consuming coffee and I would say I was an avid coffee drinker. I rarely missed a day that I did not drink any coffee, and I typically drank between 1-2 cups per day. And by cups I mean those larger coffee mugs on the 12-16oz size filled to the brim. My coffees were typically healthy, I used organic coffee, dairy free milk alternatives like cashew or almond milk, if I did use a sweetener it was always a local maple syrup or honey. I loved creating tasty seasonally themed lattes. The only thing was, I got sick when I drank them! It was normal for me to get bad stomach cramps when I drank a coffee, often resulting in running to the bathroom and you know the rest. Having diarrhea after you drink your morning coffee is not normal my friends. Some other negative side effects of coffee consumption that you may be experiencing include headache, anxiety, depr...

I have always liked the taste of liver. I remember from my childhood, when my Nana or Mom would take me to a diner, I would always order the liver and onions. Imagine being a waiter and having the six year old at your table order the liver and onions? Ha! I am grateful I ate liver as a child, it broadened my pallet and made consuming it later in life for its health benefits that much easier. So why did I start eating liver again as an adult in the first place? I was suffering from allergy symptoms, bad. I tried every recommendation under the sun, read endless articles, and listened to podcasts on my commutes to and from work. My functional medicine doctor suggested I stop eating dairy. I had already stopped consuming gluten and was following a "primal" way of eating. I loved my raw cheeses and full fat yogurts. I had a hard time going dairy free but now that I am, I can't imagine all the obstacles I would still be facing and barriers I would not be able to break thro...

I know it is a little early but.. who doesn't love a good pumpkin recipe? This recipe came to me while we were preparing for our move; I was trying to eat all the food in my fridge and freezer like I was trying to place first in the Nathan's hot dog eating contest! Okay maybe not that intense.. I found a bag of frozen pumpkin from pumpkin and apple picking season last year and it was just the right amount to make a chili! Score! This chili came out just the way I like it, meaty and saucy, where all the ingredients are the same size and the fat from the beef pools together with the other liquids making a savory meaty sauce. Can you taste it right now? Try out this recipe and if you do not have an Instant Pot no worries! This recipe can also be made stovetop or in a slow cooker. Tag me in your recipe creations using #HealthyAFay, enjoy! Instant Pot Pumpkin Bison Chili Prep time: 20 minutes Cook time: 15 minutes Servings: 4-8 Ingredients: 1tbsp coo...