Yon Appetit Health Coach

Home
United States
New York, NY
Yon Appetit Health Coach

Sustainable wellness for real life.
🤍Your body isn’t broken—it’s asking for support.
🌿 Plant-forward nutrition for women These are some of my latest favorites.

Food should fuel you but also be a source of enjoyment, not guilt. Coaching available.

06/12/2026

Y is for Yonni 🤍

It feels right to use this letter in my A to Z series to introduce (or re-introduce) myself.

I’m a certified integrative and functional nutrition coach, founder of Yonni Health and Wellness, co-host of the Her Health Compass podcast, and…the person who’s been showing up in your feed to talk about plant-based food.

Here are a few things you might not know about me:
🌿 I’ve plant-based since 2008. It was recommended by physicians but is now choice as it makes me feel my best
🍅 I believe coaching should be encouraging not restrictive; add the good things but it’s ok to indulge on occasion
👩 I work primarily with women trying to navigate life (and midlife!)
🥄 I’m not a chef (my dream!) but I cook almost every day. I work, workout, travel, love cooking shows and rarely use a cookbook (though I have a ton…)

The wellness world is loud. Welcome to my quieter, approachable corner of it for those who want to feel good, enjoy life and pick up some simple how-to’s.

Z is up next to close the series properly.
Then, something new begins.

Thank you for being here. 🤍

What letter has been your favorite? 👇

06/02/2026

One of the most underrated foods for women — and the protagonist of the salad I make on repeat.

Why I keep them in my kitchen year-round:
🌰 The best plant source of omega-3 fatty acids (ALA) — supports brain, heart, and hormonal health
✨ Anti-inflammatory effects that matter especially in perimenopause and beyond
🌿 Rich in antioxidants, magnesium, and copper
🥗 Versatile — toast for salads, blend into pesto, crush over vegetables, or eat raw by the handful
💪 Genuinely filling — a small handful keeps you steady between meals

A small tip: store walnuts in the fridge or freezer. Their healthy fats oxidize quickly at room temperature, which is why store-bought walnuts sometimes taste bitter. Cold storage keeps them sweet and rich.

Reel coming this week — the recipe I make on repeat 🌿

Save this for your next grocery run 🤍
Following along? We’re on W in the A–Z (X is next).

05/31/2026

Why your soup always tastes flat 👀

Most “healthy” cooking misses one critical ingredient: a real, homemade vegetable broth. Store-bought broth is fine in a pinch — but the difference between a meal made with water and a meal made with proper broth is the whole game.

The base I make at home is:
• Onion
• Carrots + celery
• Shallot
• Dill and bay leaf
• Salt and pepper
• Cover with water, simmer 45–60 min, strain

Use it in soups, risottos, grain bowls, sauces, braises — anywhere water would normally go. Tastes like more, costs almost nothing.

Save this for your next batch 🤍
Following along? We’re on V in the A–Z (W is next).

What do you make with broth? 👇

cooking

05/26/2026

U is for umami: One of the most misunderstood (and underused) tools in plant-based cooking — and the reason many “healthy” meals fall flat.

Umami is the deep, savory, something that makes a dish feel finished. The mouthwatering effect that turns “this is fine” into “this is incredible.” It’s why a slow-cooked tomato sauce hits differently than a quick one. Why miso soup is so deeply satisfying. Why mushrooms make everything taste richer.
The good news: you don’t need meat or cheese to get it.

Here are five plant-based umami powerhouses I keep in my kitchen:
🍄 Mushrooms — especially shiitake, cremini, and porcini. Concentrated natural glutamates.
🍶 Miso — fermented soybean paste. A spoonful adds incredible depth to dressings, soups, and glazes.
🌿 Tamari or soy sauce — the fastest umami shortcut. Even a few drops change everything.
🍅 Tomato paste, sun-dried tomatoes, slow-roasted tomatoes — cooking and concentrating tomatoes builds umami.
🧀 Nutritional yeast — the cheesy, savory plant ingredient that turns plain dishes into crave-able ones.

Bonus level: ferments (sauerkraut, kimchi), aged balsamic, capers, and olives all add umami too.

The point: most plant-based meals don’t need more vegetables or more protein. They need more depth. Once you start cooking with umami in mind, every dish levels up.

Reel coming this week — turning miso + mushrooms into a 15-minute bowl that tastes like restaurant food 🍄

Save this for your next grocery run 🤍

Following along? We’re on U in the A–Z (V is next) — follow for the rest.

Which of these do you already use?

Address

23 Lexington Avenue
New York, NY
10010

Website

http://yonnnihealthandwellness.com/

Alerts

Be the first to know and let us send you an email when Yon Appetit Health Coach posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.