Archive for whole30

30 Day Clean Eating Challenge- Starts September 10th!

Maybe some of you have a nutrition cycle like me: You do really well all week long with few indulgences. You make your balanced lunches, and dream up nutritious dinners like zoodles with homemade pesto or buffalo chicken lettuce cups with homemade dressing. You eat vegetarian for most meals, vegan even, and lots of fish and lean protein to fill you up after workouts. THEN the weekend comes along… One indulgence becomes EVERY MEAL, drinking alcohol leaves you feeling too lazy for morning workouts, and everyone is eating out and using food to socialize, right?

Usually for me, Sunday ends in a necessary liquid fast after this type of weekend and I start my week off feeling less than great, and back on my clean eating train. That’s why I’m challenging myself to a 30 Day Clean Eating Challenge or WHOLE 30. This type of whole food cleanse is so good for your body (unlike the water-cayenne pepper-lemon juice kind) and is REALISTIC to maintain over a lifetime. I could honestly not imagine going back to sugar or wheat after my first 30 days without it and there is a distinct possibility that you could find a similar culprit for your headaches, fatigue, stomach aches, anxiety, and be free of it after October 10th. What a fabulous way to start out the Fall Season? With all your clothes too big and a new palate for healthy, seasonal food.

I only have success with this type of thing when I have accountability partners! That’s why I am participating in my 30 Day Whole food Challenge via my friends over at  The program includes meal plans, supplements, nutritious cleanse day drinks and a built-in support system, so that you really can’t fail. Comment below or Send me an email if you want details on how you can participate!

Here are some rules to guide our 30 Day Clean Eating Challenge

  • NO Processed foods– meaning nothing pre-packaged or not REAL
  • NO SUGAR- this includes added sugar! (I’m looking at you, Greek Yogurt)
  • NO Alcohol (ok, one glass of red wine a week if you must)
  • NO refined carbohydrates (which should already be clear from #1) but I’ll say it again: don’t eat  white rice, corn, or wheat
  • DO YOUR BEST to eat organic, antibiotic- free meat. Local is best. Know that the animal that is feeding you had a normal animal life.
  • LIMIT Dairy. I do not have milk, cream, or any milk by-product because these foods are inflammatory for me. I DO have low-lactose cheeses, dark chocolate, and make my own yogurt. Find a balance and do what works for you!
  • NO Soda or beverages other than water. Only green tea or “bulletproof”  coffee…more on that later

If you follow the rules above, I KNOW you will be feeling better in 72 hours or less. Take your Summer challenge to the next level with this me this month and start Fall off on the right foot!
30 Day Clean Eating Challenge

Super Sisters Bikini Bootcamp!

IMG_0728This January my acupuncturist told me to build lean muscle in my body as diligently as possible to combat my Crohns and PCOS, so I started on a new journey; one of strength building and pushing my body to new limits, rather than the previous 28 years of just trying to remain lean and under 140 pounds [ I’m 5’10 5’9.5 like Cindy Crawford 😉 and no, coffee did not stunt my growth]. I was so happy to get the news last night that I was selected as this year’s Bikini Bootcamp (Part 2) winner by Super Sister Fitness, LLC , a pair of sister trainer/nutritionists that I recommend to anyone pursuing optimum health. They have taught me so much about business & fitness and the importance of being persistent, consistent, positive, and resilient in both endeavors. I haven’t weighed myself in 12 weeks, and I have finally realized what a poor marker that really is for health and fitness.

You can check out my story and recent fitness journey on their blog. I’m excited to share my thoughts on the Rise Protein Bars and Health Warrior Chia Bars they are sending me as a prize! Additionally, I have free access to their Super System for Fat Burning Metabolism Program, and I will keep you updated on how you can participate along with me! Please comment below if you want to stay in the loop on my future programs with SSF.

I’m feeling the best I ever have and a huge part of that is my paleo diet and fitness regime. I still have a long journey ahead of me, but I’m excited for it and excited to build my life around it. I am so grateful to have my results and hard work recognized at this early point in my journey. In the last 2 years, I’ve been diagnosed with both Crohns and PCOS which have both had an impact on my self-esteem and body-image (along with the late twenties metabolism slow down). This program has truly empowered me, as a woman and as an athlete. We are not pretty things to be admired and held to unrealistic standards! We are strong mothers, sisters, daughters, and partners who can do ANYTHING we set our minds to.

Thanks for reading!




Beets by Weez

Weez is my affectionate nickname and today your Whole 30 Tip is for Beet chips!!!

These are not only beautiful, they are delicious and sweet. Summer is DIP season, right? We’re talking salsa, guacamole, queso, ceviche, and hummus galore. Unfortunately, the old celery stalk doesn’t always sufficiently replace our “chip” cravings when we are working toward  a whole food, plant based  lifestyle.  I personally had a serious stomach ache after 4th of July tortilla chip indulgences. Or was that the tequila?

Beets are cheap and keep for a long time in the fridge; they are a unique source of phytonutrients called betalains, which are antioxidant, anti-inflammatory,  and good for digestion (!?!) So eating your guacamole with beet chips is arguably better for you than your usual celery or carrot replacement.


The key to a good beet chip is an even slice from a food processor or a mandolin. That’s the only labor.  Slice up  4 or 5 large beets. After that, just toss them in 1 Tbsp. of olive oil, spread them on a sheet pan, pop them in a preheated oven on 450 for about 15 minutes, sprinkle with sea salt (and some thyme for good immune support) and enjoy!

I’m going to a Mexican restaurant tonight, and putting some in a baggy so I get to enjoy some guacabole with my friends!

Beets are available year round at farmers markets! I got these beautiful candy cane beets for free from my friend Lesley!

Beets are available year round at farmers markets! I got these beautiful candy cane beets for free from my friend Lesley!


PS Was anyone else obsessed with these Beats by Dre commercials like me??



Salad Sundays: Week 3 White Nectarine, Basil, & Prosciutto

img_0001bWill I ever create a meatless salad? Ok, this is my public vow to post an actually vegetarian salad next week. I’ll try! Don’t tell my lover, spinach, I said this, but Arugula might be my FAVORITE salad base! It is so deliciously lemony/peppery and soaks up dressings in a way I can’t describe. The star of this show, however, is the basil! It is so fresh and divine. You can “chiffonade” the herb if you like, but I love getting a whole leaf in my mouth! yum! White Nectarine, Prosciutto, Basil and Arugula Salad with goat cheese vinaigrette  one bag of arugula one package of prosciutto 3 white nectarines, sliced 1 bunch of basil leaves (save a few) for dressing: (stir all ingredients vigorously and dress salad when ready to serve!) 4 oz. goat cheese 1 teaspoon honey 1 teaspoon vinegar 3 Tbs. Olive Oil pinch white pepper and salt chopped reserved basil leaves

Salad Sundays: Week 2 Harvest Kale Salad

kaleKale is back at it! I have a tough time keeping as many fresh greens as I like before they get relegated to the juicer. And Kale just can’t stop–it stays fresh for a long time, which I appreciate. This weekend I had some girls over for some much needed lady time, and this is what I dished up for us while we ‘dished’ our highs and lows 🙂

Harvest Kale Salad

Two bunches (or half a bag) of Kale (whatever kind you like)
1 apple
1/2 cup sunflower seeds
1/4 cup pine nuts
1/2 cup crumbled gorgonzola

1. Blanch kale, meaning dip it into boiling water and then remove after a few seconds, to soften it. Remove from stalks and dress so that the kale continues to soften under the lemon and vinegar acidity

For Dressing:
whisk together, 
juice of 1 lemon
1/4 cup olive oil
1/8 cup balsamic vinegar
1/4 cup Dijon
pinch salt
pinch cardamom

2. Cut Apple into very thin slices and julienne, meaning cut those slices of apple into thin strips

3. Crumble your gorgonzola

4. Mix the above and remaining ingredients into your dressed kale and enjoy!