10 Truly Healthy Brands You Must Try (from Expo West this year)
Recipe: Metabolism-Boosting Palak Paneer (Sweet Spiced Spinach Stew with Chickpeas & Cheese)
*This newsletter is not intended to be medical advice. Supported by Mandy Murphy Carroll, RD MPH, Dr. Rosa Keller, PHD RD, Dr. Ricki Pollycove OBGYN, & Dr. Claire Packer OBGYN
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Hey my gorgeous gals!
I just got back from the Natural Products Expo West in LA, which is the biggest food conference in the USA. It was fun to see what’s trending and taste so many food products…but a little overhwhelming too. 😬 There were thousands of brands giving out samples -- pretty much any semi-healthy brand you can find in a grocery store was there.
I walked by hundreds—if not thousands—of booths featuring brands looking to be the next big thing in healthy food and wellness. After tasting, talking to countless passionate founders, and reviewing ingredient lists (alongside
Why Do We Put Ourselves in a Box?
Keto. Vegan. Paleo. Gluten-free. Dairy-free.….
Why do we have to label ourselves? Why do we have to call ourselves something, as if we’re “part of a club”, when it’s actually just our preferences or eating requirements that we’re referring to?
In the same way — why does a sticker on a package determine whether we’re “joining the club”? Instead of asking “Does this fit my label?”, maybe we should ask “Is this real, whole food?”, “Will this make me feel energized and happy?”, “How does this align with who I am and how I feel today?” and “Do I know where it comes from?”
So many products use buzzwords to convince us to eat them—but what really matters is what’s inside.
Not just the marketing, but the actual ingredients. Instead of eating something just because it’s labeled “healthy,” or any of the above categories, let’s shift our mindset to eating with intention—knowing what’s in our food and feeling confident that every ingredient makes sense for our taste buds and our health. And that it truly comes from the earth.
So maybe instead of, “I’m gluten-free” and you eat anything that says “gluten-free” on it (which can often be packed with other unhealthy ingredients), aim to tell yourself: “I prefer/strive to eat nutrient dense flours, like almond and buckwheat flour.”
Read the ingredients and labels -- take the time, you'll learn SO MUCH. Just like I’ve been saying, slow is fast. You’ll propel your health forward if you take the time to look at the back of food products before you consume them.
I can't tell you how many products (a majority of them) at this expo were mis-advertised. For example, they’d be shown as "low sugar", and then cane sugar was the second ingredient on their list (which means it's the second highest quantity in the ingredient list).
Or it would say "high protein", when there were still a massive amount of carbs and sugar that made it a sabotage to your brain and gut, rather than fuel you like what you'd expect from a protein-rich "healthy" product.
Luckily, after picking through the weeds, there are still some wholesome brands out there. So I thought I'd share a few of them with you from what I saw this week!
My Top Finds from Expo West
After careful research, reading the ingredient labels, talking to the company founders and tasting the foods, here are the standout products I’d genuinely recommend:
🥗 Dress It Up Dressing – Clean, minimal-ingredient salad dressings with no added sugars (just naturally sweet balsamic vinegar). Love the simplicity and flavor!
🍫 Wild West Chocolate – Sweetened only with dried fruits like dates. A delicious treat from a small, women-run company in Montana.
🫖 Rishi Tea - Ethically sourced from small organic farmers around the world, Rishi teas make you feel fancy when you drink tea, and they have a deep rich flavor, too! They now also have sparkling water tea that is delicious with no added sugars.
🫒 Big Picture Foods – Fermented olives, capers, and banana peppers with no preservatives—gut-friendly and deeply flavorful.
🥄 Cocojune Yogurt – Super creamy, dairy-free yogurts. They just launched two new flavors: vanilla and strawberry, both with no added sugars. And delicious!
🍪 Green Girl Bake Shop – One of my absolute favorites! Their cookie sandwiches use coconut sugar only, nutrient-dense flours, and wholesome ingredients. No preservatives. No nonsense. Just yum.
🌰 Tache Pistachio Milk – So good and made with simple, clean ingredients. A fun and tasty alternative to traditional nut milks.
☕ Hanuman Chai – A beautiful, rich chai blend with no added sweeteners—so you can customize it to your liking and add milk and honey/sweetener of your choice if needed. Way better than store-bought chai concentrates that are jam-packed with sugars and preservatives.
🥜 Nana Joes Granola – A rare find: nut & seed-based granola (no oats!) that’s crunchy, blood sugar-friendly, and subtly sweetened with maple syrup. Excellent for a balanced blood sugar breakfast to pair with Straus Greek Yogurt, another fav of mine.
🧀 Bellwether Farms Creamery– A small, family-run dairy offering delicious yogurts and cheeses made with A2 cow’s milk and sheep’s milk—great for those who struggle with traditional dairy digestion.
🌴 Joolies Dates – The freshest, most scrumptious dates! Their brownie bites are a great low-added-sugar sweet treat.
🐏 LeZette - The brand is as cool as the name. It’s a small boutique brand from LA who makes creamy sheep’s milk yogurts, labneh, creamy Ranch dressing and more. Delicious and easy to digest!
The Takeaway: Eat With Intention
The food industry is full of noise, but the real winners are the brands that prioritize quality ingredients over marketing trends. I encourage you to be mindful, do your own research, and choose foods that truly nourish your body.
What are some of your favorite clean food brands? Hit reply and let me know—I love discovering new gems!
Have you heard?
The Blood Sugar Method: Launching Soon!
I’ve been hard at work finalizing the details for our upcoming Blood Sugar Health course & membership in collaboration with
. Thanks to your incredibly helpful survey responses, we’re almost finished! ❤️—> If you’d like to help us craft the perfect course & membership for you, help us by filling out this survey or join the waitlist — there’s still time!
Stay tuned for more details—we can’t wait to help you take control of your blood sugar and feel your best.
(You can always DM me with questions, too 💌!)
Palak Paneer (Sweet Spiced Spinach Stew with Chickpeas & Cheese)
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Personalized recipe notes
Substitutions for every ingredient
Metabolism-Boosting Palak Paneer (Sweet Spiced Spinach Stew with Chickpeas & Cheese)
Recipe by Anja Lee Hall with Modern Women’s Nutrition
In the spirit of metabolic health, including my recent post Your 2025 Metabolism Plan, I decided to share this favorite dish of mine. It is vibrant and spice-rich, as well as a metabolism-boosting powerhouse that delivers protein, fiber, and healthy fats in every bite. The warming spices, nutrient-rich spinach, and creamy paneer, are perfect to feel healthy for the last month or two of winter with this is an energizing, feel-good meal.
We’re keeping it simple—no long ingredient lists or complicated steps, just a deeply flavorful, easy-to-master version of this classic Indian dish.
I also recommend Sach Paneer, a local SF brand that I am a huge fan of, to bring you the best quality paneer for this dish—because the right paneer makes all the difference! See where you can find Sach Paneer here.
Why It’s Great for Hormone Health:
✔ Spinach – High in magnesium, iron, and folate, supporting balanced hormones and energy levels.
✔ Garam Masala & Warming Spices – Anti-inflammatory and metabolism-boosting, helping regulate blood sugar.
✔ Paneer – A rich source of protein and calcium for bone and reproductive health.
✔ Basmati Rice – Slow-digesting carbs for stable energy and healthy blood sugar levels.
✔ Olive Oil & Coconut Oil – Healthy fats to support hormone production.
Total Time: 45 minutes | Prep Time: 25 minutes | Cook Time: 20 minutes
Yield: 2 servings
Gluten-free | Dairy-Free (optional) | Pescatarian | Vegetarian | Vegan (optional) | Blood Sugar-Friendly | High Protein
INGREDIENTS
Palak Paneer
4 cups (about 5 ounces) spinach
1-2 tablespoons olive or coconut oil
1 jalapeno, de-seeded and finely minced
½ yellow onion, finely chopped
2 Roma tomatoes (about ½ cup), finely chopped or pureed
1 teaspoon minced garlic
1 teaspoon crushed ginger
1 teaspoon garam masala
Fine sea salt, to taste
1 cup vegetable broth (low sodium) or water
14 ounces paneer (that’s our fav!), cubed (about 2 cups)
AND/OR 14 ounces chickpeas (Optional to add pre-roasted cauliflower, eggplant, chicken, or other protein of choice)
1 lemon, juice to taste
1 bunch fresh cilantro, roughly chopped, divided
Optional, but encouraged, spices to add:
½ teaspoon ground cumin
1 teaspoon ground cardamom, seeds only
1 inch cinnamon stick or 1 teaspoon ground cinnamon
Rice
1 cups brown (or white) basmati rice
1 tablespoon olive or coconut oil
½ yellow onion, finely chopped
1 (2 inch) piece cinnamon stick or 1 teaspoon ground cinnamon, optional
1 teaspoon garam masala
1 ¾ cups vegetable broth (low sodium) or water
1 teaspoon sea salt, or to taste
Instructions:
Rice: Place rice into a bowl with enough water to cover. Set aside to soak for 15 minutes.
Palak Paneer: Bring a large pot of water to a boil to use later for spinach.
Both: In two side by side preheated medium saucepans (palak paneer + rice) over medium heat, add olive oil and onion and allow to cook until onion is translucent, about 1-2 minutes.
Palak Paneer: Add jalapeno, garlic, ginger, and cook another 2 minutes until fragrant.
Both: Add garam masala, other (optional) spices, and 1 teaspoon sea salt to each. Stir to combine and cook 1 minute until fragrant. Turn off heat on rice saucepan and reserve.
Palak Paneer: Add tomatoes, chickpeas and ½ cup vegetable broth or water and cook, 5-10 minutes, until tomatoes are soft and water has reduced to half.
Rice: Meanwhile, drain water from soaking rice, and add rice to saucepan of onion and spices. Cook and stir rice until lightly toasted, about 3 minutes. Add water or vegetable broth, and bring to a boil. Cover and reduce heat to low. Simmer about 15 minutes, or until all the water has been absorbed. Let stand 5 minutes, then fluff with a fork before serving.
Palak Paneer: Meanwhile, in separate pot of boiling water, add spinach, and blanch 1 minute.
Remove spinach from pot and add to a high speed blender, blending until smooth.
Add pureed spinach to the saucepan with tomatoes and spices. Add ½ cup vegetable broth or water, paneer, optional chickpeas (or other proteins), juice of ½ lemon and half the cilantro. Stir, and cook on medium-low for another 5-10 minutes until flavors have come together. Taste and adjust salt and lemon flavors as needed.
Serve over rice. Garnish with cilantro.
ENJOY! Please let me know if you whipped these recipes up by commenting on my newsletter in Substack or sending me a message. I love photos too! If you post on Instagram orTikTok, please tag @hello_julienne so I can see and repost. 😀
Download & print recipe:
Is This Pregnancy-Friendly?
Yes! This dish is loaded with essential nutrients for maternal health:
Spinach – High in iron and folate, which support fetal development and prevent anemia.
Paneer – A great source of calcium and protein for strong bones and sustained energy.
Warming Spices – Aid digestion and help reduce inflammation.
Tip: Reduce the amount of jalapeño if pregnancy taste buds are extra sensitive.
Is This Gestational Diabetes & Blood Sugar-Friendly?
Yes! This recipe balances fiber, protein, and healthy fats to keep blood sugar stable:
Spinach & Chickpeas – High in fiber, which slows the absorption of carbohydrates.
Basmati Rice – A lower-glycemic grain that provides slow-digesting energy.
Paneer – Adds protein and healthy fats to further balance blood sugar levels.
Tip: Opt for brown basmati rice instead of white for even better blood sugar control.
Want to Prep Ahead?
Rice & Spice Blend: Cook the rice and measure out your spices in advance for quick assembly.
Chop Veggies: Dice onions, tomatoes, and jalapeño ahead of time and store in an airtight container.
Blend Spinach: Puree the spinach and refrigerate for up to 2 days before cooking.
How to Store Leftovers:
Refrigerate: Store in an airtight container for up to 3 days.
Reheat: Warm on the stovetop over low heat, adding a splash of broth or water to loosen the sauce.
Freeze: Freeze the palak paneer (without rice) for up to 1 month. Rice is best made fresh.
Substitutions for every ingredient
Paneer → Swap with chickpeas, tofu, or grilled chicken for added protein.
Basmati Rice → Use quinoa, cauliflower rice, or farro for a fiber-rich alternative.
Coconut Oil → Replace with olive oil, ghee, or avocado oil for a different fat profile.
Garam Masala → Substitute with curry powder or a blend of cumin and allspice.
Spinach → Use kale or Swiss chard for a slightly different green but similar nutrient benefits.
Lemon Juice → Replace with lime juice or apple cider vinegar for a hint of acidity.
Vegetable Broth → Swap with chicken broth for a deeper flavor (if not vegetarian), or skip and just use water.
Jalapeño → Reduce or omit for a milder dish, or swap with red pepper flakes for a different heat profile.
Roma Tomatoes → Substitute with canned diced tomatoes if fresh ones aren’t available.
Cinnamon Stick → Use ½ teaspoon ground cinnamon instead for convenience.
Chickpeas → Can be replaced with lentils or white beans for an alternative plant-based protein.
Sea Salt → Himalayan pink salt can be used instead.
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You are doing amazing things!!!
What a great list of products - I'm going to have to check out some of these brands!