Ingredients:

2 tbsp coconut oil

3 large leeks (white and light green parts only)coarsely sliced

4 cloves garlic crushed

6 medium potatoes peeled and cubed

2 bay leaves

1.5 tsp dried thyme leaves

1.5 tsp sea salt

1/2 tsp ground nutmeg

1/2 tsp pepper

4 c low-sodium veggie broth

2 c unsweetened almond (or cow’s) milk

1 c plain yoghurt (greek or any type is fine, avoid fat-free)

To make: Heat the oil in a large pot over medium heat. Add leeks and garlic and cook a few minutes until leeks softened. Add potatoes, bay leaves, thyme, salt, nutmeg, and pepper and stir to coat. Add broth and milk and bring to a low boil, then immediately reduce to a simmer and cover. Cook for 10-15 minutes or until potatoes tender. Remove from heat. Remove bay leaves, stir in yoghurt.

Blend in stand blender or with immersion blender until smooth. (Careful: hot liquids in a blender can be messy - let the steam escape and hold your lid on!)

Makes about 9 cups (Serves 5).

 Watch the podcast, above, or listen to audio only, below!

In the second episode of Bite-Sized Balance, host Wendy McCallum, Certified Burnout & Balance Coach, interviews Jenn Salib-Huber, Registered Dietitian, and Naturopathic Doctor. In Wendy's opinion, the commercial weight loss system is brilliantly designed to create a lifelong customer, but the cycle it perpetuates is destroying women's psyches. Did you know the failure rate for diets is a whopping 95%?

There's a better & kinder way to get healthy, and intuitive eating principles are key. As Jenn says, "nutrition needs to come from a place of self-care, not self-control". The conversation gets a bit spicy as Wendy & Jenn share their collective 26+ years of experience working with women, exploring their relationship with food and the lies we've been "fed" by the conventional weight loss industry.

In practice for more than 16 years, Jenn helps women navigate the physical and emotional changes that happen in perimeno...