Du La

05/27/2026

With so many people hyper-focused on “optimizing” their protein, we are now left deficient in an even more important macronutrient: fiber!

Women are generally not protein “deficient”, yet the vast majority fall far short of the recommended daily fiber intake.

Fiber supports gut health, blood sugar control, cholesterol management, satiety, and long-term disease prevention. It reduces the risk of the four leading chronic health conditions : all forms of cancer, neurodegenerative disease, metabolic disease and cardiovascular disease.

Before asking “How can I optimize my protein?”, it is more important to ask yourself: “Did I get enough fiber today?”

More beans. More vegetables. More fruit. More whole grains. More nuts and seeds. More fiber. 💛💛

05/21/2026

05/19/2026

HYROX Ottawa Recap 🖤💛

Was definitely nervous going into this one since I haven’t been able to run at all because of my knee condition but thankfully it held up 🙏 Played it more conservative than usual… and honestly had SO much fun!!!

Big takeaways:

✨Green means go and I like to go hot AF out of the gate but having my partner Sarah rein me in early helped a ton
✨ Ski erg + rowing gains are REAL — technique is everything (thank you .karma for all your tips!)
✨ Sled pull still humbles me every time
✨ Sled push felt EASY with the right strategy
✨ Burpee broad jumps remain my kingdom 👸🏻
✨ Farmer’s carry went so well I got lost and earned us a 2 min penalty 💀
✨ Sandbag lunges felt light after mixed doubles
✨ Wall balls: fast, furious, and thank you to the WB fairy for the stool 😂

Stayed in threshold most of the race and left feeling way more confident about trying solo soon 👀 But first… Jonah and I have unfinished business in October in Hyrox Toronto.

And huge shoutout to my partner Sarah for absolutely crushing your first HYROX!! So proud of you 🫶🏽

04/27/2026

I’ve been making my own soy milk (and nut milk) for the past couple of weeks and I have been loving it!

My Joyoung soy milk maker has made it super easy: fresh plant milk in under 30 minutes, and tastes just like the soy milk my mom used to make for us growing up.

No sweeteners, no oils, no gums, no stabilizers. Just soy beans and water.

For soy milk, I soak organic, non-GMO soybeans overnight (to give it a smoother texture). Then I add water, press start, and in about 25–30 minutes it’s done. I strain it through a fine mesh sieve afterward.

Still figuring out the best use for the leftover pulp (okara)—that’s a story for another post.

My kids enjoy it with a pinch of Himalayan salt and a small drizzle of maple syrup.

I also tried cashew milk, which is even easier—no soaking required, and no pulp to deal with. The fresh cashew milk is so smooth and creamy!

If you regularly buy plant-based milks, it might be worth looking into making your own. I’ve been really happy with the Joyoung DJ series soy milk maker so far and highly recommend it! 💛💛💛

04/09/2026

Peak Asian Mom Moment — achieved 🥹✨

Growing up, soy was a staple in my home. My mom would make fresh soy milk, tofu, and my favourite—“tafu fa” (tofu pudding). A warm or cold glass of soy milk was as normal to me as milk before bed.

Years later, during an acupuncture internship in Taipei, Jonah and I found the sweetest women running a tiny breakfast shop. They made giant vats of fresh soy milk and tofu every morning. We’d stop by before hospital shifts, and you could feel how much joy they took in feeding people. It stayed with me.

When I became a mom, I always imagined I’d carry that tradition forward—making fresh soy milk for my kids. But life got busy, and store-bought became the default. We still love soy milk in our house, but nothing ever compared to what I grew up with.

So this feels like a full circle moment: I’m finally committing to making fresh soy milk at home. 💛
I just got a (new-to-me) Joyoung soy milk maker that does everything at the press of a button—soy, nut milks, h**p milk, all of it. Honestly, I’m super pumped!

I’ll report back on how it goes! And if you have tips, please send them my way since I am a newbie!

Also—since we’re here—I’ll be sharing more about why organic, non-GMO soy is actually a superfood, especially for hormone health (think: teens, perimenopause, post-menopause). It’s one of the most misunderstood foods that I’d love to demystify.

Stay tuned 🌱

04/07/2026

Are food sensitivity blood tests accurate and clinically useful?

I get asked this all the time—by patients and even specialists like gastroenterologists and endocrinologists.

Short answer: yes, they can be a helpful clinical tool when used appropriately.

Over the past 23 years in practice, I’ve ordered and interpreted thousands of food sensitivity tests here in Ontario. I’ve even had my own family complete them out of curiosity—my kids included when they were just 5 and 2.

Research on IgG food sensitivity testing suggests it may offer helpful guidance when personalizing nutrition plans for conditions such as:
• Irritable bowel syndrome (IBS)
• Crohn’s disease
• Migraines
• Eczema, hives, and allergic dermatitis
• Rheumatoid arthritis
• Obesity and metabolic concerns
• Mood-related concerns, including depression

That said, these tests are just one piece of the puzzle—they work best when combined with a full clinical picture.

Curious if food sensitivity testing is right for you?
DM me to learn more or book a complimentary consultation by calling 416 598 8898.

03/24/2026

Continuing the conversation on food sensitivities—let’s break it down:

What are food sensitivities?
How are they different from food allergies?
What symptoms should you look out for?
And why does it actually matter to know?

In my next video, I’ll explain the details of the best way to identify your food sensitivities…

Spoiler: it’s NOT an elimination diet 👀

Stay tuned.

03/24/2026

90s were such a vibe. 💛

Loving everyone’s flashback photos so had to share mine.
xo

03/18/2026

A lot of people ask me if I am gluten-intolerant because they notice I share a lot of gluten-free recipes and the answer is no.

This is why we choose to eat mostly gluten-free in our household even though none of us are gluten intolerant. In addition to the examples listed, sourdough bread is a wonderful low gluten option.
�The other reason is, paying attention to how much gluten-we eat at home allows us to be more flexible when we go out and eat socially.

I’ll share some more information on food sensitivities, “leaky gut”, food sensitivity testing and common symptoms of food sensitivities such as acne, hair loss, autoimmune flares and weight gain in the coming weeks.

SAVE THIS AND FOLLOW ALONG! 💛💛💛

11/26/2025

This incredible salad is my new favourite!

It’s a combo of random things I had in my fridge that happened to work extremely well together.

First, you must make the , 5 star recipe: Sheet-Pan Feta with Chickpeas and Tomatoes. While making that, you also roast a bunch of peppers. Once they are both ready, you simply add the two to a bed of baby arugula, tear some fresh basil leaves and sprinkle with chili paper flakes. Then finish with a drizzle with your best extra virgin olive oil.

OMG, you’ve done it. All the flavours of pizza (according to my office manager Calyn) with naturopath-approved incredients!

SAVE THIS RECIPE AND ENJOY!

For the Sheet-Pan Feta with Chickpeas and Tomatoes, you need:
3 cups of cooked chickpeas, drained, rinsed and shaken dry
2 pints cherry tomatoes
1 shallot, minced
1/4 cup extra-virgin olive oil
2 tbsp honey
1 tsp chili pepper flakes
pinch of salt
2 blocks of goat’s or sheep’s milk feta (6 - 8 ounces), crumbled into large chunks

For the Roasted Peppers, you need:
4 yellow, orange and/or red peppers, sliced
2 tbsp olive oil

For the rest of the salad, you need:
5 oz of baby arugula
a few sprigs of fresh basil
pinch of chilli pepper flakes
2 - 3 tbsp of your best extra virgin olive oil

First, preheat your oven to 400 degrees.

Place all your ingredients for the Sheet Pan Feta dish on a sheet pan and mix well.

Roast until feta and tomatoes are soft, around 30 minutes.

Place all your sliced peppers on a separate sheet pain. Add evoo and mix well.

Roast until soft and charred, around 15 minutes.

Then add your roasted ingredients to a large bed of arugula, torn basil leaves, chilli pepper flakes and your best quality olive oil.

Mix well then serve or enjoy right away.

Or keep all the ingredients in the fridge and warm the roasted dishes up and prepare the salad one bowl at a time when you’re hungry!

Buon appetito! 💛