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Hello Palate

Motivated by Health. Inspired by Taste
https://linktr.ee/hellopalate For more information, please visit: https://linktr.ee/hellopalate

Hello Palate was founded on the principles of connection, care, and community, with a focus on bio-individual nutritional needs and a shared collective goal that good health is attainable for everyone. At HP, the body's innate intelligence works in tandem with nutritional science to nourish clients with sustainable, joyful, and healthy practices that contribute to overall wellness. With more than 20 years in nutritional therapy, it seems I have been destined to support people’s health. As a practitioner, I’m on a mission to return to the wisdom of connecting our food to nature and nature to food, with a holistic lens of supporting bio-individuality. As a functional nutritional therapist, my training and guidance are rooted in evidence-based therapeutic practices. Nutritional therapy considers the entire individual rather than just their symptoms in isolation. HP views wellness in terms of physical, mental, and spiritual balance - all of which contribute to the individual's state of health. Whether the need is to revitalize your digestion or address specific health concerns, Hello Palate supports you to reclaim your health. Corporate Consulting
HP will create, produce, and present wellness guidelines for a healthier more efficient workplace, create content, recipes for your products, and produce online learning segments.

01/19/2026

Let’s be real. Our nutritional needs are shaped by far more than nutrition science alone, they’re influenced by age, lifestyle, health history, culture, and even stress and sleep.
Public health guidelines are built to support populations, but they often miss what matters most in real life: behavioral patterns.

Cook at home more often (one of the strongest predictors of healthier eating)

Whatcha got cookin’ tonight?

Seasonal recipes and menu plans, and personalized care is here.

01/16/2026

Improving body composition matters because tracking fat versus muscle gives you more meaningful progress than weight alone, and it aligns with long-term health goals rather than short-term “weight loss” metrics.

Getting strong now! 2026 is getting better results, and lasting results, so you feel better.

When speaking with any health practitioner reframe the goal as: “I’m focused on improving body composition, building or preserving lean muscle, reducing fat mass, and supporting metabolic health, rather than pursuing weight loss.

01/11/2026

Scarpetta is how you know a meal worked.
That’s exactly what my coaching supports:
Learning how to cook in a way that meets your health needs and makes you want to eat it again tomorrow.
This isn’t just a gift to yourself.
It’s a gift to your family, your table, and your future.
If you want details on coaching packages and duration, comment “taste” below and I’ll send you the information.

Make food you enjoy, with habits that last, and don’t leave the sauce behind.

01/05/2026

Ok it’s officially the first Monday in January.
I am blending together a cup of FAITH, a mixture of COURAGE and a flowing jug of CURIOSITY into a recipe of daily practices. Will you join me in a lively, inspired life, and the secret to staying young at heart?!

What would you add to this recipe?

01/03/2026

FORAGE FRIDGE RESCUE BROTH BOWL

Clean-out-the-fridge, post-holiday, it’s-freezing-outside soup, backed to the gym yesterday to give my son a real workout, Shelly “shaolin” style
And
Keeping the toxic positivity winter vibe here because this soup with make you feel better, with ginger, leek, garlic, broth, whatever veggies are limping along, beans, and a poached egg.
Optional brekkie sausage = instant depth.
INGREDIENTS (flex + forgiving)
olive oil
1 leek (sliced + cleaned)
3–4 cloves garlic (minced)
1–2 tbsp fresh ginger (grated)
4–6 cups stock or broth
chopped veg (carrot, celery, sweet potato/squash, potato, etc.)
1 can white beans (drained + rinsed)
greens (kale/spinach/escARole)
2–4 eggs (poached)
parsley + chili flakes
optional: dollop of yogurt/labneh + lemon squeeze
Optional depth move: ½ lb breakfast sausage (or 2 links, casings removed)
HOW TO
(Optional) Brown sausage in a pot until golden + crispy. Remove, keep the drippings.
In the same pot, add leek + a pinch of salt. Cook 6–8 min until soft + sweet.
Add garlic + ginger. Cook 1–2 min until fragrant.
Pour in broth + add sturdy veggies. Simmer 12–15 min til tender.
Stir in beans + greens. Simmer 2–3 min. Season to taste.
Poach eggs (or crack them straight into the soup for chaos-good energy).
Serve topped with egg, sausage (if using), herbs + chili flakes.
Optional dollop of yogurt/labneh + lemon = bright + cozy.
This is the soup I make when it’s cold, everyone’s tired, and the fridge needs a hard reset.

01/01/2026

2026, BABY. We made it. New year, new chances to be the kind of person who hydrates and eats something that isn’t a granola bar in the car.
So today we’re starting the year off exactly how we plan to continue: well fed, slightly smug about it, and making something that feels fancy but is actually just… smart.
Enterrrrrr…. Salmon Polpette. Easy peasy good for the whole family beyond chicken tenders.

Sooooo, what are you waiting for … if you’re looking for a sign to start 2026 in a way that feels warm and abundant and not sad, this is it: make the salmon polpette. Serve them with something crunchy. Add something briny. Squeeze lemon on everything. Put your phone down for five minutes and eat like you’re the main character in your own kitchen.

Here’s to 2026: well fed, well seasoned, and slightly unhinged in the best way.

Comment “smug” and I’ll send you how to make them.

Happy 2026 🐎

12/31/2025

Clarity creates consistency. As we close out the year, I’m not focused on willpower or information overload, I’m focused on helping you understand your body, and mindset, because biology always wins. In 2026, I’m keeping it foundational; digestion, blood sugar balance, healthy fat, mineral balance, hydration and consistent whole food well sourced personalized care.
Make a promise to yourself in the new year: choose clarity and consistency. And if you’re ready, give me your tastebuds, it will be a pleasure to serve you up a nourishing healing year ahead.

12/23/2025

Sharing a personal favorite recipe today 🤍

Pasta has always been my love language. I went to the Natural Gourmet Institute, but so much of how I really learned to cook came from practice, curiosity, and stacks of magazines (I have many copies). I deeply respect the chefs, cooks, and restaurants who keep this craft alive every day, it’s real a craft and love.

Wishing everyone health, wellness, and good food this season.
I’ll be stepping away for a bit and will be back next week with more wellness and kitchen shares.

Xo, Michelle

12/18/2025

I used to believe that if I skipped meals earlier, my body would “balance it out” later.

Ah the benefits of midlife experience and knowing now how biology works.

Skipping meals and expecting your body to handle it later is like trying to out-exercise poor eating habits! Sorry, I know I tried too, but I can’t deny biochemistry. It always catches up.

When you under-fuel, blood sugar drops and stress hormones rise. Hunger cues get louder, digestion slows, and the body shifts into survival mode.

So when food finally shows up, digestion is already compromised and blood sugar rises quickly which is why bloating, fatigue, and feeling out of control often happen together.

This was never about willpower.
It was about physiology.

What I know now: regular meals with carbohydrates, protein, and fat support steadier blood sugar, calmer digestion, and a body that can actually respond to fullness.

I tell my clients all the time:
You don’t fix biological needs with restriction.
You support them with consistency.

So has holiday eating a struggle for you? Would this one shift work for you?
Would you like my go-to-balanced meals before a holiday event?

12/16/2025

Feeling exhausted during the holidays isn’t because you’re “eating too much sugar.”
It’s usually because your meals have become irregular, under-fueled, or unbalanced and your blood sugar is paying the price.

Here’s what often happens this time of year: • You skip or delay meals • Protein intake drops • Meals become carb-only or snack-based • Long gaps between eating become normal

When blood sugar rises quickly and falls just as fast, energy dips, cravings spike, and focus disappears.

The solution is not restriction. It’s consistency.

Eating regularly with protein, carbohydrates, and fiber at each meal helps stabilize blood sugar, support energy, and reduce that end-of-day crash so many people feel in December.

If your energy feels off lately, start here.

Provide structure that supports your body.
Save this as a reminder to support blood sugar for the holiday season.
 

12/14/2025

Sunday Gravy Is Tradition, Even When There Are No Tomatoes?!

In Italian-American homes, Sunday gravy isn’t just sauce. It’s ritual. It’s muscle memory. You learned it even if you swear you weren’t paying attention. Meatballs simmering, pasta waiting, and someone reminding you that yes, you’re supposed to know how to make it.
Traditionally it’s tomato-based: sugo turned “gravy” in America when meat became more abundant and Sunday dinners became ritual, the sauce grew richer, heartier, and proudly its own thing.

BUT tradition evolves.

For CLIENTS with reflux, autoimmune issues, nightshade sensitivities, or specific therapeutic diets, the heart of Sunday gravy can live on without tomatoes. 🙌🏻

Here is my version of Nomato Sunday Gravy (client-friendly):
Warm 2 tbsp extra-virgin olive oil, sauté 2 cloves garlic, 3 anchovy fillets with a dash of their oil, then add 2½ cups chopped carrots, 1 cup chopped fennel, 1 cup cauliflower, 1 cup cremini mushrooms, and 1¼ cups chopped beet. Add 1 bay leaf, 2 tsp parsley, 1 tsp sea salt, and 1 cup vegetable, fish, or chicken broth (depending on your recipe). Simmer until tender, blend smooth, return to the pot, and finish with 2 tbsp apple cider vinegar for balance. Add meatballs or sausage and let it gently bubble until everything tastes like Sunday.

Pro tip: finish with pasta water and a drizzle of extra-virgin olive oil for gravy that glistens, no tomatoes required. Are you paying attention 🤌🏼😋

08/14/2025

Summer and seasonal 🍅 s. The best time to enjoy is now! I have made so many variations on a theme this past week. salt fat acid heat has always been a guiding light in creating every dish without a recipe.

Address

Montauk, NY
11954

Opening Hours

Monday	11am - 5pm
Tuesday	11am - 5pm
Wednesday	11am - 5pm
Thursday	11am - 5pm
Friday	11am - 5pm

Website

http://www.hellopalate.com/

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