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Who knew you could milk an almond, ha! But really, making your own almond milk is the best way to ensure that your dairy-free nut milk isn’t… read more

The following is a guest recipe from my amazing assistant coach, Milly Wade-West, who’s a hard-hitting Ironman athlete and fellow entrepreneur; thus, she’s very focused on ensuring… read more

Lamb is a weekly staple in our house. Rarely a week goes by without some cut of lamb for dinner, and by far my favorite is a… read more

Whoever thought of riced cauliflower first is my hero. Here are a couple Asian-inspired ways to make some healthy, delicious, clean-eating cauliflower rice meals that the whole… read more

Healthier alternatives to holiday classics and your favorite comfort foods using clean ingredients to serve at your holiday gatherings (or at any meal this winter). I’ve tried… read more

Replaces: Sweet Potato Casserole What makes this special is the VARIETY of sweet potato you use. To be honest, I’m not a huge fan of the popular orange-flesh sweet… read more

Replaces: Traditional Stuffing Directions Preheat oven to 400 F. On a baking sheet, toss cubed butternut squash & carrots in 1 tbsp melted coconut oil and sprinkle… read more

Replaces: Cranberry Sauce Directions Boil cranberries and apples in water in large pot. Bring to simmer and add everything else, stirring often.  Keep on a low heat,… read more

Replaces: Mac n’ Cheese or Fettuccini Alfredo  Directions Roast spaghetti squash in oven for about 50 min at 400° and let cool. Meanwhile, in skillet, stir fry the… read more