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What is a Beachbar? A place that serves fruity cocktails that have umbrellas in them... No but I do like that kind of Beach Bar too! Beachbody recently launched an all new snack bar to their line of nutritionals and supplements to help promote healthy eating. Somehow their marketing department landed on "Beachbar" as the winner for what they would call it. Not the most clever but oh well as long as it tastes good and has quality ingredients I guess I could care less what they call it.  So I wanted to share a little bit about this bar;
What It Is and What It Isn'tI would call Beachbar a snack bar. The term protein bar gets thrown around way too loosely in the nutrition world out there. In my opinion in order to qualify as a protein bar the bar would have to get a majority of it's calories from protein. Very few bars on the market are a true protein bar. If you are curious to start doing math, a gram of protein and carbohyrdrate both have 4 calories, and a gram of fat has 9 calories. With 10 grams of protein in each bar it get's roughly 26% of it's total calories from protein. That leaves 74% to come from fat and carbs. Overall I would consider it is a balanced macronutrient bar. This bar is made from whole foods with no artificial colors, flavors or sweeteners. That's a win in my book and something I definitely look for in other bars that I've consumed in the past. It is a snack, not a meal! At only 150 calories you likely wouldn't want to replace a meal with solely 1 bar. With the protein and fiber content it will for sure stave off some hunger for a while. When I sampled it, it was good enough to hold me over between breakfast and a late lunch. The Nutrition FactsAt this point they only have 2 flavors, I have no idea if they will release more in the future. However I did participate in a poll that asked me what kind of flavors I would enjoy if they added others, so that's promising!
Facts are facts so they don't need a whole lot of explaining. As I mentioned above they are pretty balanced from a macronutrient standpoint. The are pretty low in sugar for a snack bar. They are a decent source of protein and fiber. They are low in sodium. They are also lower in vitamins and minerals which is pretty much the norm for this kind of bar. The IngredientsLet's see what's in them... Peanut Butter Chocolate Ingredients: Peanuts, Cocoa Whey Crisps (Whey Protein Isolate, Whey Protein Concentrate, Tapioca Starch, Cocoa Powder [Processed with Alkali]), Isomalto-oligosaccharides (Prebiotic Fiber from Tapioca), Chocolate Coating (Cane Sugar, Palm Kernel Oil, Cocoa Powder, Sunflower Lecithin, Salt), Pea Crisps (Pea Protein, Rice Starch), Pea Protein, Chocolate Chips (Cane Sugar, Chocolate Liquor, Cocoa Butter), Cane Sugar, Vegetable Glycerin, Tapioca Syrup, Sunflower Oil, Sunflower Lecithin, Pomegranate Juice Concentrate, Himalayan Pink Salt, Natural Flavors, Almonds, Stevia Leaf Extract, Mixed Tocopherols (Mixed Tocopherols, Sunflower Oil) to preserve freshness Chocolate Cherry Almond Ingredients: Almonds, Cocoa Whey Crisps (Whey Protein Isolate, Whey Protein Concentrate, Tapioca Starch, Cocoa Powder [Processed with Alkali]), Isomalto-oligosaccharides (Prebiotic Fiber from Tapioca), Chocolate Coating (Cane Sugar, Palm Kernel Oil, Cocoa Powder, Sunflower Lecithin, Salt), Pea Protein, Chocolate Chips (Cane Sugar, Chocolate Liquor, Cocoa Butter), Dried Cherries, Cane Sugar, Vegetable Glycerin, Tapioca Syrup, Sunflower Oil, Sunflower Lecithin, Pomegranate Juice Concentrate, Natural Flavors, Himalayan Pink Salt, Stevia Leaf Extract, Mixed Tocopherols (Mixed Tocopherols, Sunflower Oil) to preserve freshness A few more ingredients than a Larabar, or Rx Bar but let's take a look at what they all are and what their purpose is and how they can affect you. Peanuts and Almonds: If you have nut allergies these bars aren't for you. Both of these ingredients provide some of the total protein in the bar plus a majority of the fat content. It's nice to see that they are the main ingredient rather than some obscure ingredient. Good Ingredient! Whey Crisps: These are a blend of a few ingredients to give the bars a bit of texture and another source of protein. Whey comes from milk, so if you have allergies, steer clear. If you just have an intolerance I doubt the level of lactose in these is significant enough to affect you but consult your physician if you are concerned. Overall I believe these add to the value of the bar by upping the protein content. Good Ingredient! Isomalto-oligosaccharides: This would be one of those things that if you follow the rule, if you can't pronounce it, don't eat it. Well I could help you pronouce but that will take too long so let me just say this is actually a pretty good ingredient to include in the bar. Essentially it is a fiber that helps with satiety, improves your gut health, and improves your digestion and it is derived from plants. If you want to read more on it, this was a pretty easy to read article that cited some scientific studies. Good Ingredient! Chocolate Coating: We love chocolate! We believe in moderation and if you choose the right kind it can actually be good for you. I wrote a whole other article on that, Let's Talk Chocolate! The ingredients in the chocolate coating are... ok! I wouldn't consider this healthy chocolate but looking back to the nutrition facts you are getting very little sugar overall so the serving size of chocolate would have minimal effect if any negative health consequences. It's more here for taste then anything. I do like that they sourced a chocolate made with sunflower lecithin versus the soy version, so that's a bonus. Neutral Ingredient. Pea Protein and Crisps: These things are there to help with the protein content. They are further down the ingredient list likely because too much of them would likely negatively affect the taste of the bar. Good ingredient! Chocolate Chips: Same thoughts here as the chocolate coating for the most part. Slightly better but still likely not a healthy chocolate. Neutral Ingredient. Sweeteners (Vegetable Glycerin, Cane Sugar, Dried Cherries, Pomegranate Extract, Stevia Leaf Extract): I figured I would lump all these together rather than address them individually. Overall there is a total of 5 grams of sugar in this whole bar. Some of that comes with the chocolate ingredients listed above, some because of these ingredients. Overall I wouldn't be concerned with 5 grams of sugar in this bar. The cherries and pomegranate extract do bring along some good phytonutrients and antioxidants along for the ride so that is a positive. I know some are turned off by the stevia aftertaste, but having tried these bars I didn't notice any of that. Vegetable glycerin was a new one to me so I had to look that up. Essentially that is a plant based sugar alcohol likely made from palm or coconut. Browsing a few articles it doesn't appear to have any negative health effects other than it's potential as a laxative in HIGH doses, but you aren't getting that in this bar. This bar did get a low glycemic certification also which would suggest it has minimal impact on a healthy person's blood sugar levels. If you have blood sugar issues like diabetes you may want to consult your physician. Neutral Ingredient. Sunflower Oil and Sunflower Lecithin: I would say there is nothing good or bad about these items. They help create the texture of the bar. There isn't anything inherently bad with them or good with them. Since they are at the end of the ingredient list, I wouldn't worry about them. Neutral Ingredient Natural Flavors: Oh that elusive word you see on so many labels. What does it really mean. Well good news the FDA does regulate the use of it so it isn't a catch all for all the chemical crap. Here is there definition, “the essential oil, oleoresin, essence or extractive, protein hydrolysate, distillate, or any product of roasting, heating or enzymolysis, which contains the flavoring constituents derived from a spice, fruit or fruit juice, vegetable or vegetable juice, edible yeast, herb, bark, bud, root, leaf or similar plant material, meat, seafood poultry, eggs, dairy products, or fermentation products thereof, whose significant function in food is flavoring rather than nutritional.” Knowing Beachbody's track record with the ingredients that it puts in it's other supplements I doubt anything shady goes into this bar as a natural flavor. It would be great if they could make this bar taste good without this but I guess it isn't a deal breaker for me. Neutral Ingredient. Himalayan Pink Salt: Salt makes things taste good! At 85-90 mg of sodium I wouldn't worry about it and at least they got it from a good source. Good Ingredient! Mixed Tocopherols: This is a natural antioxidant/preservative that is derived from sunflower seeds. Let's be honest this is a packaged food and they want it to last longer than a week on a shelf, a warehouse, or shipping truck so some sort of preservative is needed. There is some mixed messages I got this ingredient whether it is good or bad for an individual. There were some studies published on Pubmed that said it was completely safe for human consumption. There were some animal studies that suggested it may raise the risk of cancer, at least in mice. I like always like to think of the quote, "The Dose Makes the Poison." Beings there isn't definitive human studies from what I found, I would say that the small amount in these bars would have no negative health impact on a person. If you are concerned I suggest you do your own research. Neutral Ingredient. So those are the ingredients, sorry I wrote so much but if you are thorough enough to search out information on these bars you are likely the kind of person that wants all the information and not just the cherry-picked data that has a marketing slant to it. Overall I would say this food is neither a health food nor a unhealthy food. It's calories come from quality sources. Is it better than a Snickers, yes! Is it as good as bowl of broccoli, no! So it really depends on how you use it and what it displaces in your diet whether or not it would improve your health. I think it would be a quality snack for most. Personally I really like that they kept it gluten and soy free too!  What Does It Cost?Affordability... we know your money doesn't grow on trees and neither do Beachbars...well the almonds in them do, so... I'll be honest these aren't the cheapest bar on the market but they certainly aren't the most expensive either. Beachbars will be sold in packs of 15 and retail for $39.80 or $2.65 per bar. That price puts it on the higher end compared to other snack bars but pretty close to most protein bars. How Does it Compare To Other Bars?There are hundreds of other bars on the market and a lot of different ways you can compare them. I thought this graphic highlighted a few key pieces and how the Beachbar stacks up against some of the more popular snack bars. It's lower in sugar, higher in protein and fiber! Basically what that means is that it isn't going to spike your blood sugar as much as others. It will also likely keep you full longer due to the slower digesting protein and fiber elements. Which means if if you are trying to lose weight, you won't be hangry in between meals if you use a bar like this to tide you over. 
How Can You Add This Into Your Daily Meal PlanAs I've eluded to already, this bar is going to be best be used as a snack substitute. It could replace other bars that you've maybe used. It could replace a trail mix that you used to snack on. It could replace the chocolate chip scone from Starbucks, please don't eat those everyday! If you've never been a snacker you could also use it as an experiment and add it in to your morning or afternoon and see how you feel. Some people do just fine without snacks and can keep portion sizes in control. Some need that little shot of food to keep their energy levels up. I could certainly see us eating this when we travel as a convenient snack that tastes great, doesn't take any prep work, and will satisfy our hunger. I could also see them used as a great pre-workout snack. Combine it with some Energize and you are fueled up for a workout with a decent shot of protein and carbs to get you through it. If you are a diehard Beachbody person and using the containers a Beachbar will count as a 1/2 a red and 1/2 yellow container, just FYI. Hope that information has helped you learn more about these bars. If you have any questions by all means reach out via email or in the comments below. If you would like to try a box of these bars just follow the link below that matches up with your flavor and quantity preference. Bars go on sale beginning April 7th, 2018. 1 Box - 15 Count2 Boxes - 15 Count per Box/30 Total3 Boxes - 15 per Box/45 Total
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Breakfast is often referred to the most important meal of the day. Some people get this concept some don't. Breakfast for a lot of people actually looks lot more like dessert. Just yesterday we were in a local restaurant and watched a guy sitting in the booth across from us enjoy waffles à la mode. Really, ice cream for breakfast on top of a sweet bread, topped with liquid sugar and whip cream. Why is that even an option for breakfast? Seriously!!!
They all look pretty delicious don't they! You might recognize that waffles à la mode isn't an ideal breakfast but do you know why? #1 - The obvious one is this type of breakfast is packed with sugar. I don't think I need to explain why the sugar in this amount is bad. #2 - We love our fat but we also love getting it from quality sources and this type of breakfast is also extremely fat dense. This combination of high fat and high sugar/carbohydrate is the reason we have the obesity epidemic that faces us in this country. The calorie density is through the roof when you combine sugar and fat, our brains just don't know when to say enough is enough when you combine those things. #3 - Breakfast is also a unique meal. If you look at it's name "Break - Fast" this is the meal that breaks what is likely a 8-10 hour fast depending on when you last ate the previous night. It is because we are in this fasted state that our body is primed to absorb more of the energy that we provide it. This happens mainly due to us being more insulin sensitive after a fast. That means that your body will easily transport blood glucose (carbs) into cells. Now if you worked out at 6 a.m. and you then consume a carb dense breakfast that carbohydrate/glucose will get transported to muscle tissue. That's a good thing! If you roll out of bed and have an Ego waffle, bowl of cereal, or a bowl of oatmeal topped with brown sugar and raisins, that carbohydrate will likely get stored in fat cells. #3 - Lastly, a meal like those mentioned so far is lacking almost all nutritional value. In general, color is a sign of a food's nutritional value. If you didn't cook a waffle, that whole plate would be white = zero nutrition. When you combine combine, calorie dense, blood sugar spiking, and nutrient poor all together in one food/meal you are either having one hell of a treat meal or trying to develop diabetes. How do you upgrade your breakfast?#1 - Eat a balanced meal or for some a lower carbohydrate meal depending on how sensitive you are to carbohydrates. Balanced meal means getting equal amount of calories from protein, fats and carbs. The one that is hardest for most is the protein source. Some of our favorite ways to add protein to breakfast is egg whites, protein powder via a shake or pancakes, or meat of some kind. Studies have even shown that a protein dense breakfast will help stave off hunger throughout the entire day, meaning less snacking and more calories consumed.  Sweet Potato and Black Bean Hash #2 - Add some vegetables! Yeah we said it veggies for breakfast. Not only does this up the nutritional value the meal it also adds some fiber. Try to make 1/3 of your plate a veggie! Our go to is sauteed broccoli slaw or steamed broccoli. By adding fiber you you slow down the digestion process and therefore will avoid blood sugar spikes and as much of that energy getting sent off to fat cells.  Pumpkin Spice Protein Pancakes and Broccoli #3 - Keep it simple. The morning can be a tough time to put a fancy breakfast together. Why do you think cereal is a breakfast staple, convenience. So just make something else that fits the above criteria convenient for you. For a long time this meant have a shake for breakfast that was balanced nutritional and loaded up with some greens to get veggies. Overnight oats that contain some extra protein, greek yogurt with berries, or egg muffins.
#4 - Find something that you like and works for you and stick with it. Variety is important for diet but that means throughout the day, not day to day. Breakfast for us is almost identical 5 days a week, eggs, broccoli of some form and plantains. Find what works for you.  Our Typical Breakfast The common thread that connects all these tips, is having a plan. That starts with maybe building anywhere from an extra 5 minutes up to 20 minutes to prepare an upgraded breakfast. It means having some healthier options stocked in the fridge, freezer and pantry. It means knowing ahead of time what you are going to make or meal prepping earlier in the week. We would love to hear what are your go-to breakfast options?  It wouldn't be fall if we didn't throw a pumpkin recipe at you. Since we love pancakes here you go! We've been making a variation of these pancakes for the longest time. However the texture on those other ones just wasn't quite where I would like it when it comes to a pancake. So just a couple little tweaks and we have this new one which I think will be our go to pancake recipe for a quite some time. If you are wondering what the hell the broccoli is doing in the picture, I thought this was a pancake recipe, you aren't the first one to think that is a weird combo. This combo is a great a solution for a number of people that we work with on a regular basis. Two staples that people usually fall short of on a daily basis is protein and veggies. Why not start your day with a healthy dose of both? Why are protein and veggies important? Particularly for people trying to lose weight these two things will likely be your biggest help in seeing measurable progress in a short period of time. By getting adequate protein, 20-40 grams, per meal you will fill yourself with bulk but with lower calories. Same goes for the veggies, due the high fiber in veggies you are adding bulk without adding calories. It's because of this that you are able to eat to the point of being full all while staying in a calorie deficit. If you are curious how much protein and fiber you should specifically be eating head over to our Calorie Calculator page and submit some information and I will get you a customized plan to let you how much of each you should be eating. This will be based on your size, activity level, and your goals. Otherwise enjoy the heck out of these pancakes, we sure did! Macronutrient InformationCalories: 95 Protein: 10.9 g Fat: 4.4 g Carbs: 3.5 g Sugars: 0.9 g Fiber: 1.6 g
 Meatloaf... it was a staple in our house growing up! My mom would always make it with beef and slather on the ketchup sauce on top. It was actually quite tasty, except for the onions. I despised onions when I was a kid. Not the flavor as much as the crunch that you would occasionally get from one that wasn't cooked enough. Times have changed quite a bit! The breadcrumbs that you would normally add to meatloaf would now make me breakout in a rash. The high fructose corn syrup in the ketchup, yeah... we are just going to avoid that if we can. That's the backstory on how this recipe got created. I suppose with mushroom sauce this maybe is closer to the salsibury steak that we would occasionally have in our tv dinners. No matter what you call it, I hope you call it delicious! We certainly enjoyed it!
If you started reading this post you either figured out that I was talking about metaphorical cigarettes or you are an actual cigarette smoker. If you are a smoker, my advice would be to stop. But this post isn't for you, so let's talk about that metaphor I'm referring to in the title.
Shorter cigarettes in the health world basically means eating less bad things. I wish I could take credit for thinking of this comparison but I heard this idea from Jonathon Bailor. He's Mr. Analogy/Metaphor when it comes to taking complicated health stuff and comparing it so the average Joe can relate. Instead of eating a cheap hot dog on a white bun you opt for the nitrate free hot dog on the whole wheat bun. Instead of the Hidden Valley ranch dressing you choose Newman's low fat something. Instead of white rice with your stir fry, you use brown. Instead of old school mayo, you use a paleo mayo you find on Pinterest. Personally we see so many take this approach to upgrading their food in our online groups. Here's the thing, making swaps for less "bad" things will only make you sick and fat...slower. In order to truly get healthy, the food you eat needs to heal your body. I often talk about 3 categories of food:
The million dollar question is: What foods fall into the 3 category and how much of them do I need to eat? This category is mainly non-starchy veggies. A few other things that I would throw in there would be anti-inflammatory fats like olive oil and coconut oil. Also foods that are rich in Omega 3 fats like chia seeds, flax seeds, fatty fish like salmon, sardines, and mackerel that come from quality sources. I've held off mentioning fruit because a lot of times people can overdo the fruit thing. It's not unhealthy and if you eat a variety in the right amounts, it can be really good for you. Eating 5 bananas a day isn't going to help your health. Eating a banana, some blueberries and an apple will help most people. For more on my thoughts on Fruits and Veggies check out this post, "Eat Your Fruits and Veggies," Why That's Bad Advice. Quantity... If you've followed us for any length of time you know that we aren't calorie counters. Our general rule of thumb is to eat when you are hungry and stop when you are full. This philosophy works incredibly well if you are eating a majority of your foods from Category 3 and some foods from Category 2 and minimal from Category 1. Basically what that would look like would be a plate that is comprised of 1/2-2/3 of things from Category 3, then the rest of your plate could be a protein source, chicken, steak or a vegetarian carb/protein source like beans or quinoa. Your veggies could be cooked in or topped with a healthy fat. It could be a salad with TONS of greens, topped with more veggies, then some nuts or seeds and some sort of protein source and a dressing made from healthy fats and vinegars or citrus. It's really that simple, do that over and over and you will get healthier and lose weight. There isn't some magic pill or powder you need. It's whole food nutrition! It's not about eating less bad stuff, it's about eating more good stuff. p.s. I realize that last line could be contradictory with our belief in Shakeology....please note that Shakeology IS whole food nutrition!! Shoot us an email if you want to know more about it! 
This dish was totally inspired by leftovers. To be honest a lot of the meals we make are throw together at the last minute. We try our best to just keep healthy ingredients in our fridge, freezer and pantry. Then I (Dan) find inspiration either from Pinterest, Google, a random cooking show or something I've made before to dictate what we eat. I'm not the most creative person when it comes to other things, but food, that's my jam - pun intended!
Seriously this soup was so easy to make and you could easily scale it up if you wanted to make it for a larger group. Like most soups the key to flavor is using a flavorful broth/stock and letting it simmer for a long time. I recently made up a batch of chicken stock in our pressure cooker. Homemade stock makes a huge difference in my opinion both in flavor and quality of ingredients. I probably need to write up a post about our stock recipe. Very simply we just add water, old chicken bones, carrot, celery, onion, garlic, bay leaf, thyme, apple cider vinegar, peppercorns and a little salt into our pressure cooker. We pressure cook it for about 3 hours and it turns out great! We hope you enjoy this soup! We always love to hear if you try out our recipes, so if you give it a try, drop us a comment on the post or shoot us a message.
Meal Replacement Shake Comparison - An unbiased look at the most popular shakes on the market4/28/2016
Due to formulas changing and requests for additional shakes, we've updated this post as of 9/18/17.
This subject comes up ALL THE TIME with people we work with and the coaches in our community. People are always trying to compare different shakes that are on the market. There is so much skewed information since the people that are usually telling you the benefits of a particular shake are also selling that shake. Full disclosure: we are Beachbody Coaches, drink Shakeology daily and also sell it. BUT...unlike a lot of other posts that attempt to compare these shakes, I want to share the facts: calorie information, macronutrient information, nutritional information, added ingredients, cost and let YOU decide what makes the most sense for you situation.
The only bias that might show up in this post is that I put a huge emphasis on long term health over short term weight loss. I believe lasting weight loss and finding your ideal weight is a side effect of being healthy. I also don't believe that meal replacement shakes should be used as a way to restrict calories. They should be used to give you quality, convenient calories that promote health. If you want to know why I don't believe in calorie restriction we have a couple other posts about that, Calorie Deficit Diets, The Truth Revealed and Stop Eating Less and Exercising More. I also have a bias towards restricting artificial foods, flavors, and preservatives. I compared the chocolate shake from the following companies:
Calorie and Macronutrient Information
When I first started looking at these numbers I originally didn't include the serving size. I then realized that it is needed to accurately look at nutritional density. The idea is to compare gram for gram, which shake packs in more nutrients. When looking at all of the numbers keep in mind the serving size. For example if you look at total carbs and compare IsaLean to the Herbalife Shake you would think that Herbalife is way better but the serving is less than half, so gram for gram, IsaLean has fewer carbs.
A few other things to pay attention to in this graphic:
Calories. Like I mentioned earlier, shakes shouldn't be a way to restrict calories, so I like to look at the shakes that contain slightly higher values, 150+. All of these shakes if made without adding any extra ingredients would still be pretty low in calories to "replace" a meal, in my opinion. Obviously meal size will be determined by the size of the person but I usually recommend 400+ calories per meal. Carbohydrates... these have a bad reputation in the weight loss world. I would say the average person probably does consume too many calories from carbohydrates, but that doesn't mean you need ZERO to lose weight. The main idea when it comes to carbohydrate management is to avoid carbs that quickly gets transformed into blood sugar or have a high glycemic load. The lower the total carbohydrate, the higher the fiber, and the higher the protein will all lower the glycemic load of a food. One thing you will want to cross reference regarding carbs is whether a shake is artificially sweetened. If they are artificially sweetened the sugar to fiber ratio will be skewed and as I mentioned earlier, I'm not a fan of artificial sweeteners. Keeping that in mind the shakes that I like based on their carbohydrate content and sugar to fiber ratio include; Vega One Nutritional Shake, DoTerra Trim Shake, Beachbody Shakeology, Isagenix Isalean, Garden of Life. I like these because of the higher fiber content and lower % of sugar in regards to total carbohydrates. Overall, fat is pretty negligible across the board. Protein strictly by the numbers, most of these shakes have a good percentage of their calories coming from protein. The only one that is pretty terrible is GNC Lean Shake. We will talk about quality of ingredients later. Vitamin and Mineral Content
This first graphic shows the percentages of the vitamin content in each shake. One thing to consider with this graphic is nutritional density in relation to total grams consumed or total calories. A shake like Thrive Lifestyle Mix is a pretty low calorie shake at 123 calories but has a number of RDA values of 50% or more, so overall pretty nutritionally dense.
The 4 shakes that standout as the ones containing the highest concentration of vitamins per calorie would be IdealShake, Shakeology, Vega One, and IsaLean in that order. Invigor8, Advocare, Arbonne and DoTerra shakes would rank among the worst when it comes to nutritional density. 
This second graphic shows the percentages of the mineral content in each shake. The top 4 shakes from a mineral density are IdealShake, Thrive Lifestyle Mix, Shakeology, and Sanford Profile Meal Replacement.
The other thing to consider when it comes to vitamin and mineral content would be where those vitamins are coming from. Are they synthetically created and added? For example if you read IdealShake's ingredient list it would say Niacinamide and Potassium Chloride. Those things aren't bad for you. However, when you get vitamins and minerals from whole food ingredients your body is able to absorb those nutrients more effectively. So when you read your ingredient list, make sure you look for ingredients that sound like foods rather than chemicals. If you are getting these nutrients from food, you are also benefiting by getting the phytonutrients that come along with those foods. These are lost entirely when you are consuming a shake that was made using lab created vitamins and minerals. Shakeology, Garden of Life and Vega One are the three shakes that have the most comprehensive list of foods that go into their shakes. Isalean, Thrive, Invigor8 and Arbonne include some whole foods that make the vitamins and minerals more easily absorbed. The remaining shakes from what I can tell use synthetic vitamins and minerals to get their nutrient content. Pre and Probiotic Content
If you are new to the world of prebiotics and probiotics let me explain what they are very briefly. Probiotics are bacteria that populate your gastrointestinal tract. We have about 10 times the number of bacteria living in our GI tract than human cells. So essentially we are more bacteria than we are human. These bacteria provide a whole host of benefits to our bodies from metabolic regulation, immune function, cravings, and improved digestive issues to name a few. The science is still pretty new around how our gut health affects the health of our entire body but we know it is important to have a healthy gut.
Prebiotics are essentially food for the probiotics to eat and therefore survive. Nearly all the shakes include prebiotic fiber in them. It's important to feed the good bacteria in our gut the stuff it needs, rather than feed the bad bacteria which can lead to conditions like SIBO and candida overgrowth. Only 7 of them contain probiotics, so it makes it pretty easy to pick out the best ones in this category. 
Digestive Enzymes
Staying on the theme of gut health, let's talk digestive enzymes next. Essentially what these can do is help break down our food into smaller pieces so our body can more easily process it.
There are a few standouts when it comes to this category. Isalean and Garden of Life have the most comprehensive mix of enzymes. After that Thrive and IdealShake have a pretty good mix. Shakeology has a heavy focus on carbohydrate enzymes but lacks protein and lipid enzymes. All the other shakes fail in this category. (Make sure to click on the image to enlarge)
Adaptogens and Herbs
This category might seem a little strange to the average health conscious person. Adaptogens are foods that "adapt" to their current environment. Things like ashwagandha and astragalus are herbs that can regulate your immune system. If your immune system needs help fighting off disease, these will ramp it up. If your body is having an auto immune response and it needs to calm down, these herbs will slow it down. They adapt!
Other items on this list help with energy production at the cellular level. Things like schisandra and maca are great for this. Many of these adaptogens also have a incredibly high antioxidant properties like reishi and cordyceps mushrooms. Antioxidant rich foods are powerful for your immune system and reducing inflamation throughout your body. I won't go into a ton of detail about these specific ingredients, but the clear winner when it comes to adaptogens is Shakeology. A few other shakes have included a single adaptogen which is great that they recognize the value in them. Additional Ingredients and Certifications
This is one of the most important graphics I think when comparing shakes. Like I said, I have a few things on my non-negotiable list, especially when it comes to something I would be consuming daily. First, I'm gluten sensitive and therefore this is a must. If you are also I would recommend testing any of these shakes out or running it past your doctor. There are only a couple that are "certified" gluten free but a lot that claim that they are but just don't have the certification. After that I prefer to avoid products that contain GMO's, soy, artificial anything and hydrogenated oils. I don't claim to be perfect with all of these but I certainly don't consume anything daily that contains any of these items.
With that, there are only 7 shakes that meet my criteria and would benefit a person's health; Shakeology, Isalean, DoTerra, Vega One, Arbonne, Invigor8, and Garden of Life. This is actually where I would personally start, and then work my way back up the blog post looking at these shakes as my options for a daily shake. That's why I've highlighted them in this graphic. If you aren't as strict as I am when it comes to these added ingredients then by all means use all of this information however you would like to find the right shake for you. Cost
I should note that all of these shakes are priced out at the retail value. A lot of the companies that sell these shakes have member options that get you reduced pricing but to keep it consistent I wanted to share the retail. If you decide to drink one of these shakes regularly I would encourage you to look into some of those discounts.
Hopefully by now you've realized that comparing a lot of these shakes isn't an apples to apples comparison and the price reflects that. The price of these shakes tend to reflect the ingredient list in them. For the most part I would say as the price of the shakes go up so do the nutritional benefits and quality of ingredients. For the shakes on the higher end with a higher nutritional value, you are still coming out ahead of what it would cost you to order a healthy meal at a restaurant and would be very comparable to making a healthy meal at home. For some of the cheaper shakes I would argue that you are just buying calories. It's something to consume to hold you over until your next meal but they aren't making you any healthier. Unfortunately a lot of people will begin their decision making process with this chart. I would encourage you to look at all the other categories above and pick the shake that will help you in the way that you need it. Then figure out a way to make that dollar amount work in your budget. It might mean giving up a night out a week at a restaurant, or forgoing the daily Starbucks trip or giving up cable TV. Your health is like an investment that you can start building up a positive or negative balance at a young age. Most people don't see the benefits or the negative side effects until they are much older and often it's too late to make big changes. Final Thoughts
I hope I've laid out enough information that you can make an educated decision on your own and not have to sort through a bunch of crap out there on the internet to get a straight answer on what is included in these shakes. I also hope I presented the facts in a fair manner and highlighted the things that you would want to know before choosing a shake. I'm happy to answer questions about any of my views and why we have chosen to drink the shake that we do.
I'll close with this thought... A lot of people scrutinize the safety of these shakes which is great and is why I put this post together. I would also encourage you to use that same level of care and concern when it comes to the other foods you eat regularly. None of these shakes are either toxic enough to make you sick on their own or nutritious enough to keep you healthy on their own. It's a combination of everything you put into your body. Thanks for reading! 
I've never considered myself a baker. There is just too much measuring and too many dishes to clean up afterwards. On top of that most baked goods don't exactly line up with healthy eating. What are the cornerstones of baking; usually a combo of white sugar, flour, and poor quality fats. Basically the worst combo when it comes to health and maintaining a healthy weight.
Now that I've poo pooed bake goods let me tell you about the super tasty muffins I made, lol. This recipe by no means qualifies these muffins as health food but I did remove those poor quality ingredients that cause inflammation and hormonal havoc in your body and replaced them with friendlier ingredients. The recipe that I based my recipe off of is one that my mom passed down to me. She would always make it as a bread loaf instead of muffins and I remember just loving it. Probably because of the amount of sugar that was in it! So here were my "healthy" swaps. Instead of white sugar I used dates that I pureed with a little almond milk. Instead of regular wheat flour I used a combination of coconut and arrowroot. Instead of vegetable oil I used coconut oil. As you will see in the nutrition facts below I reduced the sugar by 18 grams per serving, which is huge and when it comes to weight loss and the insulin response that you would get from eating it. Swapping out the flours will help with GI issues that people have from gluten, along with the high Glycemic Index that comes along with regular wheat flour. Coconut oil versus vegetable oil is a no brainer unless you are still living in the 1980's and think saturated fat will kill you. This are super simple to make and fairly guilt free as long as you don't eat 6 of them. They are a great kick snack for our 16 month old son too, which is super convenient. Hope you enjoy them! Paleo Pumpkin Muffins
Mom's Pumpkin Bread
Last Call for The Master's Hammer & Chisel Test Group
I've heard it called a few different things, Monkey Bread or Pull Apart Bread. Not sure if that is a regional thing??? In Minnesota it goes my Monkey Bread, not exactly sure why but if you are interested I'm sure Dr. Google would let you know. No matter where you are from and what you call it Monkey Bread is straight up delicious. The warm bread! Some of it crusty. Some of it soft! The cinnamon. The caramel. It's a perfect combo.
I've been on a gluten free diet for a little over 6 months now, not by choice unfortunately. I'm always looking at making substitutions to recreate some of my old favorites. I've had a lot of successes and some failures. Beer has been a failure, seriously disappointing. Otherwise, I've found a bread recipe, some pancake recipes, some muffin recipes that are really good. With this creation I wasn't even trying to recreate Monkey Bread. After having it though, it was as good as I remember the real thing. If you can't tell by the picture the key difference is that it is made from plantains. The only tricky part about making these is having patience to allow your plantains to ripen to the point that they get semi-sweet. The plantains pictured below are still mabye even a little under ripe for how I would prefer them. You want to start seeing some black spots covering the peel of the plantain. That's when you know they are ready to go. If you buy them green in the store, it will likely take almost a week to get to that point. 
I'm going to forego the fancy ingredients and directions because honestly this is so easy to make I can just tell you. A serving size for me is 1 plantain. Even our 16 month old son can take down an entire plantain himself. However, if you are watching your carbs a bit you might want to split a plantain with someone else. If you are cooking for more, just scale the recipe up.
To make these I will cut the plantains into 1/2" half moon shaped pieces. Then in a medium-hot skillet I add a couple teaspoons of bacon grease. If you don't save your bacon fat, start doing it, it makes for a great cooking fat. Sautee your plantains for 8-10 minutes, stirring frequently, until they start getting a little carmelized and brown/black. I usually season with a pinch of salt while they are cooking. Once they are cooked, there is the option to add about 1 tbsp of butter to really kick up the flavor. I just add that to the pan and toss the plantains until the butter is melted and coated the plantains. Depending on how ripe your plantains are they may or may not need the butter. When they are more ripe I will likely not add the butter but if they are still a little firmer texture they tend to soak up the fat and they need a little extra shot at the end. Either way they will be delicious! I like to then put the cooked, buttered delicious plantains in a separate bowl and add roughly a 1/2 teaspoon of cinnamon. I don't measure I just shake enough out of the spice jar until it looks like they will be adequately coated. I like to do this in a separate bowl versus a skillet because I find you have to add about twice as much cinnamon because a lot gets absorbed by the leftover fat in the pan and it doesn't make it onto the plantains. That's it!!! Hope you enjoy and let us know if you try these. 
If I could eat pizza for every meal I'm pretty sure I would. It's just straight delicious. Now that I can no longer indulge in your standard gluten containing pizza crust I need to get creative in order to get my pizza consumption. I've tried cauliflower crust. I used to make my own dough with standard whole wheat flour and have since found a GF flour that works with that same recipe. I even just bought the domain, www.healthierpizza.com knowing that someday I will dedicate an entire site to pizza. So yeah I love it.
The problem with pizza and a being healthy is they don't exactly go hand in hand. It's usually pretty fatty and pretty carb heavy which is a bad combo if your goal is stay or get trim. This "version" of pizza was a random throw together that I did the other night and it turned out pretty good. I will say with the protein and fiber from the lentils this dish fares on the healthier side too. In the dish I used a homemade pizza sauce. I have to apologize in that I have no idea what I added to it. I think I just googled "homemade pizza sauce" and semi followed a recipe. It's super simple especially if you start with a tomato sauce and not whole tomatoes. If you want to get really ambitious go for the whole tomatoes it will be worth it. Also the longer you can let it simmer the better but in a pinch 10 minutes will do. Just try to avoid adding sugar, there's no need! I should also mention that I did this in our new Fagor pressure cooker. We love this addition to our kitchen and use it all the time for all sorts of dishes and foods. This could easily be done in a saucepan or deep skillet. I was able to saute in this then just add the lid and set the timer and walk away. Pretty slick! 
One of the beauties of pizza is that you can pretty much make it however you want. My favorite combo is pepperoni, sausage, and mushrooms so I got as close to that as I could with the ingredients I had on hand, minus the mushrooms. Feel free to add whatever you like on your pizza to make this your own. Hope you enjoy!!!
I usually try to avoid telling people what not to do and what not to eat. I've learned that we all still have an inner teenager inside of us, so when you say don't do "X" that is exactly what they tend to do. With that in mind... how about I say "I strongly encourage you to avoid a few things to live at an optimal level of health and vitality." Sounds a little less painful, right? So what are these things?
Sugar, Wheat, and Dairy. Or as someone smarter than me coined the term, The 3 White Devils. If I were to tell you that tomorrow you can't eat any of those things, what's your initial response? Would you have cravings, bouts of moodiness, bad temper, poor focus, a feeling of being depressed and empty, frustration, anger, bitterness and resentment? Did you answer yes to any of those? If so, thanks for being honest! But now the bad news...you might have a food addiction, because that list of symptoms were copied and pasted from a website (1) on chemical dependency and the symptoms that someone faces when going through that. Rather than checking into rehab tomorrow we hope to have a better solution for you, but first I want to break down how these things could be harming you. Sugar
Out of the three foods mentioned this is the no brainer to most people. If you don't know yet that sugar is bad for you, I'm glad we could be the ones to let you know this groundbreaking news. Every once in awhile I do come across some blog post that claims sugar is a good thing and we need it to function. I would agree with that to some degree although there is some growing science to suggest organs like our brain can actually be fueled by ketones from fat rather than glucose from carbohydrates. I'll let the experts figure that one out.
The major issue with sugar is it's ABUNDANT use in nearly all processed foods. Food manufacturers have tried to sneak this little devil past us by calling it a whole host of things besides simply sugar. In fact, if I ever do buy something that is processed and contains sugar, I actually prefer the label to just say "sugar." Here is a simple list of other names of sugar that you will find on food labels. I am really excited for the new nutrition label to come out where they actually have to tell us how many grams of added sugar are in the items we are purchasing. I'm sure they will figure out a way around it but it's a step in the right direction. Basically that was the long way for me to tell you it is everywhere. Now why is it bad that it is everywhere? There are numerous things and some of them are well above my knowledge level. I'll stick to a few basics. The first one: blood sugar disregulation. When we consume lots of sugar, especially in the absence of protein and fiber, our blood sugar will spike. This leads to a spike in insulin, a hormone secreted by our pancreas. Insulin basically acts as an usher. Glucose, the form of sugar in our blood, is like the drunk fan stumbling up and down the stairs looking for his seat at a sporting event. If he stays in the blood (stairs) he will certainly cause harm. Insulin kindly tells glucose to have a seat. Glucose has a few different options on where it can sit, thankfully. The majority of glucose will be stored in either the liver, muscles, or fat tissue. You may have heard of fatty liver before? That is basically when your liver becomes engulfed in too much sugar and packs on some pounds. Some sugar storage in the liver is necessary but we've taken it way too far. Next up, muscles...this actually is one good spot for sugar to hang out. When stored in muscle tissue it gets converted to glycogen which is fuel for our muscles. These seats don't open up all that often though, unless you are doing a lot of high intensity exercise or heavy lifting. Lastly, fat tissue is the place where sugar tends to get shipped off to. These are the cheap seats, there's always more room here. You can maybe make the connection, if we don't exercise and deplete our muscle glycogen, yet consume high amounts of sugar and carbohydrate bad things happen. We damage our livers. We increase the size of our fat cells. We slowly build up a tolerance to insulin which leads to Type 2 diabetes and obesity...Bad news!!! On top of all of that sugar, it has also been shown to be highly addictive, pro-inflammatory, and the source of the worst kind of cholesterol, VLDL. I'm glad we are all on the same page now... Sugar is BAD!!! Wheat
When we talk about wheat we really mean flour since nobody eats just straight wheat, it gets processed into different flours, maybe enriched, then turned into so many food times at the grocery store. Once flour gets into the body it actually acts very similar to sugar. We are talking about both white and whole wheat too. Yes, whole wheat is a better option because of the higher fiber content but both have similar side effects on your blood sugar and gut issues. Here is a crazy stat for you: the glycemic index of a piece of white or whole wheat bread is actually higher than 2 teaspoons of straight table sugar. Glycemic index is the measure of how fast a certain food will raise your blood sugar. That just blows my mind that bread will actually be soaked up into our blood faster than actual sugar. NOT good!
The other issue with flour is that buzzword...Gluten. This is a huge topic right now in the health world. The science is still really new on this topic so it is hard to trust all of it. Here's what I've learned and what I believe most would accept as fact: wheat that is harvested today is a lot different than wheat that was harvested 50-60 years ago. This mainly has happened because of hybridization of wheat and has thus increased the size of the gluten protein in wheat. More fertilizers are also used on wheat today than in the past. More products containing wheat are on our grocery store shelves. Here is where the science gets a little murky. Gluten, according to some research, has been shown to cause issues in ALL individuals. Basically what this research has shown is that the gluten protein essentially punches a hole through your intestinal wall and gets into your bloodstream. Your body's immune system then has to neutralize these proteins that shouldn't be in our body and that is what leads to inflammation throughout our bodies and autoimmune diseases. Some people's guts heal quickly and they can continue to consume wheat products while more and more people are having adverse reactions. If you want to read about how I suddenly become gluten intolerant, I recently wrote about that and you can read that article, Gluten, I Used to Love It! Now I'm Allergic! Here's my take on wheat! It provides very little nutritional value yet substantial carbohydrates and calories. Let's be honest, wheat isn't going to make you healthier and based on the trending science it will likely make you more sick. In case you are wondering about the fiber in whole wheat products, that can be easily taken care of by eating more vegetables. Calorie for calorie veggies win in the fiber contest! People today have wheat-centric diets. Everything needs to be on a bun, bread, or noodle...and I think we need to reassess why that is! To me even if you don't have any sensitivities to gluten, I believe any wheat based products should be consumed very sparingly due to their poor nutritional value. Dairy
Oh man, I know I'm going to rub some people the wrong way with this section. Let me try to guess what you are thinking... "I can't give up my cheese!" Was I close? Did you know that cheese actually has similar addictive effects on the body as opiate drugs like Vicodin and Oxycotin. (2) That's just crazy, but I get it! I'm still addicted to it. I know my body doesn't do well with dairy yet the only thing I indulge in from time to time is cheese. It is just so good! Can you relate?
So other than the drug like effect on ourselves, why else is dairy potentially harmful? The main thing is a majority of people can't digest one of the main proteins in dairy, lactose. The % of people varies quite a bit depending on your ethnicity but when you average them all out, 60%+ are intolerant to lactose. (3) Nearly 2/3 of the world population can't process dairy, yet many still do. Talk about digestive distress! Let's dumb down the human species to that of an animal for a second, for some it's not that far of a stretch. All baby mammals consume the milk from their mother. Fact! All mammals other than humans stop drinking milk after a weaning phase. Fact! Why do humans think we have some super mammal properties that we can do something that the entire animal kingdom has learned doesn't work for their species? So not only do humans continue to drink milk past infancy, they drink milk from a completely different mammal!!! Sounds kind of weird when you lay it out that way, doesn't it? Outside of the intolerance issue, another aspect of dairy that is troublesome is the quality of the dairy most people consume. You've probably all heard the line, "You are what you eat!" When it comes to animal products like dairy you have to take that a step further, "You are what you eat ate!" In the case of cow's milk dairy, whatever that cow consumed, you are consuming. That can be things like genetically modified corn and soy. These things are given to fatten cows up faster and increase milk supply, essentially making them metabollically sick. Another thing dairy cows are often given is a substance called rBGH (recombinant bovine growth hormone) or sometimes called rBST (recombinant bovine somatotropin). This is a synthetic hormone that increases the milk supply of cows. Once again you are what you eat ate! These hormones have been linked to a host of health issues in both cows and humans. (4) My challenge for you would be to test your tolerance for dairy by doing an elimination diet. Take it out for 1 week, maybe 2 then reintroduce it. Do you feel any digestive distress? Gas? Bloating? I believe there is a huge population out there going through life eating foods that cause issues, but they have no idea what they should feel like so they just accept their current health as the status quo. Don't be that person! What Can I Eat Then???
Our goal here isn't to scare you into becoming orthorexic and fear all food. We know that for a majority or people out there life can't go on without pizza, cookies and cheese and that's ok. We hope that if you read this post, you'll take a look at the percentage of your food that is coming from these 3 food items and scale them back. Most people would benefit from limiting these foods and be healthier, happier and probably skinnier.
If you still need more convincing on why these things are problematic we are hosting an online support/educational group on this topic. If you are interested in learning about finding alternatives to these items we will also be touching on that in our free free 5 Day Group. The group starts on Monday, September 28th. It will be setup on Facebook, so you will need an account. In this group we will provide information about healthy swaps, recipes, see if you are sensitive to any of these things and share a little more science on why you should limit these foods. If you are interested in joining us just follow this link and fill out the form.
1) http://www.medicalnewstoday.com/info/addiction/signs-of-addiction.php
2) http://greatist.com/health/cheese-addictive 3) http://usatoday30.usatoday.com/tech/science/2009-08-30-lactose-intolerance_N.htm 4) https://www.foodandwaterwatch.org/factsheet/what-research-shows/ 
So I know I've alluded to it in a few posts and told some close friends but I wanted share with you all something that I've had to deal with this past year. I share it because I'm sure there is someone out there that is going through the same thing and I hope this message gets to you to help you relieve your suffering.
The thing that I've been dealing with is I am now gluten intolerant and most likely have celiac disease. I really don't want to start eating gluten again to get the formal diagnosis. I explain later how I came to this conclusion. I share this picture because just last September I wrote up a the post on our Facebook page talking about the hype behind giving up gluten. You can see that post here. At this point my knowledge of gluten was decent. However I knew very little about gluten sensitivities and celiac disease just straight manifesting out of thin air. That's basically what happened to me!!! The fully story... In late December I started noticing a rash on my underarms and down my upper arms. Given the location I thought it was maybe an interaction with my deodorant, so switched that up, nothing changed. I then thought maybe it was a soap or detergent, so switched those up, nothing happened. I then took out some foods, gluten, dairy, and soy. I did that for about a week and nothing happened at the end of a week. So I went back to eating the way I had. I should say that I wasn't eating a lot of gluten at this point, a little bread maybe once or twice a week, and I would have a beer maybe 4-5 times a week. After I did all of that trial and error I basically went back to "normal" stuff. That is when things got really bad. The rash spread to my face, back, chest and even into my legs. At that point I was extremely uncomfortable so I went to the dermatologist. They took a biopsy of the rash and prescribed some steroid cream to help calm down the rash. The biopsy didn't show anything, which was both good and bad. Good that I didn't have cancer or some other serious disease but bad in that I still didn't know what was causing the rash. I then did an environmental allergy test with the dermatologist. When I went in to get the patches removed, there was only one thing that I was allergic to and that didn't make any sense that that would be the cause. This was roughly mid February and I was still eating my normal diet. At this appointment the dermatologist wanted to prescribe me an oral steroid to help with the rash but I told her that I didn't want to take it. I didn't want to kill the rash, I wanted to figure out what was causing it. She was a little shocked that I would turn down drugs that would help with my symptoms. At this point she told me that only 10% of people ever figure what causes rashes like this! Wow!!! I could tell I pushed a button of hers, oh well! I left the office that day and was pretty upset! I was mad at the dermatologist that her main intent was to treat my symptoms. I was upset that 90% of people that have rashes like me go through life not knowing what causes it and likely take prescription medicine to manage symptoms. It made me all the more determined to figure it out. At this point I started having conversations with Laura's sister who was also struggling with similar issues as me. She was a little further along in the process of figuring out what was causing her symptoms and she was pretty certain that she had what is called dermatitis herpetaformis or DH. Simply put, celiac disease but a version that shows up through the skin and not the gut. It was right around April 1st that bit the bullet and cut out all gluten, including beer. I remained free and clear of gluten until the end of May. During that time my rash completely disappeared. That is when I reintroduced it! Of course I chose to use beer as my gluten source! Essentially what I had done was an elimination provocation diet. The results were a little confusing to me. I got together with some of my beer drinking buddies on a Saturday night. Sunday came and went and nothing happened. Same with Monday, Tuesday and Wednesday, I thought I was in clear! Then Thursday evening I broke out. I thought it was a little strange from a timing standpoint so I chose to test it again. This time I waited 3 weeks to "clear out" my system then did it again. Unfortunately I had the same outbreak with the same timing. I had my answer! I went from someone that had no symptoms of any gluten sensitivity to being allergic basically overnight. Strange, right? Now that I've started learning more about gluten and how it interacts with our bodies, it isn't so strange. Gluten is a harmful substance to everybody. Yeah you read that right, everybody. Some people can process it and not be "harmed" while others hit a breaking point and there body just says enough is enough. You might think that is pretty extreme to say that gluten is harmful to everyone. You might think it doesn't affect me. We consume toxins everyday in our foods and through things in our environment like our cleaning supplies and the air we breath. Our bodies do an incredibly good job of processing these toxins and eliminating them from our bodies. Eliminating these toxins creates stress in our body. If you start piling on too much stress at some point your body will be overwhelmed and break down. Doing my research about what causes DH, they often say it comes in 30+ year olds usually after a stressful situation in their lives. I'm blaming Eli our son, love you buddy but you've definitely increased the stress level in the house. As I stated earlier, my goal is for a light bulb to go off in someone's head and make the connection between the food you eat and chronic symptoms that you might be fighting. For some that may be rashes, headaches, achy joints, digestion issues, brain fog, fatigue and the list could go on. I would encourage you to think about the foods that you are eating. Pay attention to when symptoms get bad and what foods you ate recently. Don't discount the power of the things you put into your body! People don't think twice about medicine that they ingest affecting how they feel. I would argue food is just as powerful to both heal and hurt you. If you want to chat more about how to structure an elimination diet I would love to talk with you. You can email me here. Or if you just want to take it upon yourself I highly recommend the book, The Elimination Diet by Tom Maltere. 
Who else loves Thai food??? Yeah I could pretty much eat it everyday. I love the flavor profiles of sweet, salty, sour, and spicy...it's just so good! The noodle dishes are probably my favorite when we go out to Thai restaurants. My go to's are Pad Thai, Pad See Ew, or Pad Kee Mao (Drunken Noodles). Given my new intolerance of gluten, I am a lot more cautious when it comes to ordering food at restaurants. I know most asian noodles are made from rice flour, but I guess I just have trust issues, especially when you add the sauce in on top of that. For example I had no idea soy sauce had wheat flour in it, prior to becoming allergic to it...and most Asian kitchens use soy in everything...so it just makes me a little nervous!
With all of that, I decided to try to recreate a Drunken Noodle dish to ensure that it is 100% gluten free. It's not a perfect representation of the authentic dish but it was pretty tasty.
Download Recipe Card for Drunken Zoodles
How long have you been on your healthy eating journey? 6 months? 2 months? 1 week? Starting tomorrow? This post is to help you out in those first few days, weeks, and months so that you can stay on track. If you are an experienced "clean eater" why the heck are you reading this, didn't you read the title? Ha, just kidding hopefully you can even learn something too. The advice I want to share is something I wish someone would have told me when I first started out on my healthy eating journey, so hopefully you can relate.
Here are the 5 tips that I hope will help you stay on track and continue down a road of health, happiness and straight up awesomeness. Because we all know you can't be awesome unless you eat kale... 
Tip #1: Spice is the Spice of a Healthy Life
Healthy food doesn't have to taste like you are chewing on styrofoam. One of the biggest mistakes that people make when they are preparing healthier foods is forgetting the seasoning and spices. There is nothing wrong with a little salt and pepper in your diet.
Another key is stocking up on tons of dried spices, they last a long time and can add a ton of flavor. Some essentials in our pantry include: garlic powder, onion powder, basil, oregano, parsley, cumin, tumeric, curry powder, paprika, ginger, tarragon, sage, thyme, rosemary, 5 spice, cayenne, and chili powder. I'm pretty heavy handed with these spices and herbs, most recipes out there get pretty shy with how much spice to add. My tip is to season, taste, then re-season!!! Other flavor enhancers include fresh citrus and fresh herbs. We almost always have cilantro, lemon, and lime laying around. They are super cheap and will elevate the taste of a dish. Tip #2: Don't Fear the Fat
Fat doesn't make you fat, just like blueberries don't make you blue! Fat has gotten a bad reputation. If you walk down any grocery store aisle you will find products that claim to low fat or no fat. It's a sad state when food manufacturers are well aware of the health benefits of fat but they simply market products this way because consumers have been brainwashed into thinking fat is bad. Usually when a package says low fat, it means high in sugar (or fake sugar) or high in chemicals. Avoid these products. Yes low fat foods usually have fewer calories but for every 1 gram of fat (9 calories/gram) that is removed they can add 2 grams of sugar (4 calories/gram) and still cut the total calories. Sugar is more likely to be stored as fat, raise cholesterol, raise blood sugar and cause inflammation than fat. Also I'm not a fan of counting calories. If you want to know why, check out our other blog post, Stop eating LESS and exercising MORE.
Another reason to eat fat: it's ESSENTIAL to helping your body function. You may have heard of essential fatty acids. Those are fats that your body can't produce and they NEED to be consumed in the food you eat. The key one here is Omega 3 fatty acids, which are found in foods like salmon, sardines, shellfish, grass fed beef, walnuts, flax seed, and chia seeds. The goal would be to get your ratio of Omega 6 to Omega 3 fats below 4:1. The current American averages around 16:1. This means getting more of the Omega 3 rich foods and less of the processed oils that are found in nearly every packaged food item (soybean, canola, grapeseed, cottonseed, sunflower, corn). Don't be afraid of saturated fat either, the science is now showing that saturated fat doesn't have the negative side effects once thought...as long as it is balanced with other healthy fats. The visual that people usually have is that if you eat butter, it will harden and coagulate in your arteries. Well by that same logic shouldn't bananas and carrots also harden when they enter your blood stream, I mean they were solid at one point too. Cooking with saturated fats is actually a lot healthier than using unsaturated fats due to the higher smoke point. The fat won't become oxidized and oxidation is the one of the leading causes of inflammation in the body. Tip #3: Protein Doesn't Make you Big, it Makes You Lean
I have to be honest and say that this tip isn't really one that I was scared of when I first started eating healthy, but I DO see it from a lot of the women that I coach. I'm sorry to pick on the ladies, but eating 3 healthy servings (30 grams each) of protein a day will not make you look like a body builder. In order to get that "muscley" look, your job needs to become eating protein and lifting weights...not to mention the genetics you'd have to have lined up on your side. So if you are the 1/2 of 1/2% of people that those things all line up and you take my advice, I'm sorry.
For the rest of you: protein will help you maintain muscle mass which boosts your metabolism and your awesomeness. If you want a flat stomach, work on getting strong legs. Healthy servings of protein will also help keep you full longer. It digests slower than carbs and therefore won't trigger hunger hormones as quickly, which means less running for the donuts that your coworker brought into the office. Tip #4: Be Adventurous
If at first you don't succeed, try, try, try again...and then try one more time. If you've been at this healthy eating for a bit, I'm sure you have had some terrible tasting "healthy" food. Or maybe the consistency was way off. If your first experience with broccoli was a terrible one, don't write off all broccoli. Try a different way to cook it!! Try it steamed, try roasting it, or sauteing it, or whatever. Try some new seasonings. I'm not just talking about broccoli, this goes for anything and everything too. Don't give up on foods if your first attempt wasn't a home run.
Also step outside your comfort zone and try some NEW foods. Try some chia seeds, or kale, or tempeh. Don't rule anything out because of what you've heard or read somewhere. Once you've given something a fair shake and you still don't like it, then it can go on your food blacklist. Tip #5: Learn a Little Bit
I think this is REALLY important in sticking with your new diet. I use the word diet to focus in on the things you eat...not some calorie restrictive term that has been hijacked by magazine covers. I would credit my education in nutrition for getting me to give up certain foods and desiring to eat other foods. I mean once you know that hydrogenated oils have almost the exact chemical makeup as plastic, you will put down the margarine and go back to real butter. Once you learn that broccoli sprouts can actually cure and prevent you from getting cancer, you will find ways to add them to your daily diet.
If you want to find some quality nutrition advice, talk to some of your "nutrition friends" and ask them who they trust and follow. Don't ask just one either, there are a lot of viewpoints out there and it's good to get some info from a few sources. If you don't have any "nutrition friends", you can just follow us, and we will provide everything you ever need to know...or at least we'll try! Honestly though if you need some help navigating the nutritional world, we would love to help you find some quality resources that are out there. Just hit us up with an email or comment below. I hope some of this stuff is new advice for you if you're just getting started on your new healthy lifestyle. Or maybe if you've been at it for a while, these are just some good reminders! My hope for you would be that you continue to learn and grow and become an influence to the people that are closest to you. If you have other thoughts on what has helped keep you on track, we would love to hear what has helped you!! 
Yesterday was the first time that Laura and I hosted Easter dinner for either her family or mine. It was my family plus Laura's brother, Michael, that joined us for our Easter festivities this year. I have to be honest and say it is difficult to cook for my family, we have a few picky eaters. We are from a small town and didn't grow up eating a lot of different foods. My mom always made good food but it similar in flavors and familiar so that is how the taste buds of my family developed. Meals became traditional. Just like the sun always rises in the east, we always have ham at Easter. I love tradition and there is something comforting about knowing what you will be eating and those foods will remind you have times long ago. Part of me though loves to take the traditional and tweak it and that is what we did this year with our Easter dinner.
So of course we had to make a ham, but instead of traditional oven baked ham I got the idea to grill/smoke our ham. I love smokey foods. This would also free up our kitchen oven to do other things and not have a giant ham taking up half the space. I did a little research and found that spiral cut hams tend to dry out when cooked on a grill, so opted for non-sliced ham. The process of smoking the ham was actually pretty easy. Prior to putting it on the grill, I did a light rub on it. I first added a layer of dijon mustard and then rubbed in some brown sugar to almost make a paste around the outside of the ham. This helped create a nice layer sweet and smokey on the outside. We have a pretty big grill, so I just turned on the two outermost burners on medium, and placed the ham in the middle of the grill. This provided indirect heat, similar to an oven. As you can see in the picture I used a little smoker box that I picked up at Home Depot and kept it stocked with apple wood chips. This setup kept the temp of my grill around 250. I smoked the ham in a disposable aluminum foil tray for an hour and forty minutes, checking it every 20 minutes to make sure the temp was steady and occasionally add some more wood chips. At the 1:40 mark I added a little apple juice, maybe a cup, to the bottom of the tray, and covered the top with aluminum foil, to essentially steam the ham and keep it from drying out. After 40 minutes or once the ham got to 135, I removed the foil and begin the glazing process. I cheated and just used the glaze that came with the ham, which was a currant glaze and pretty tasty. I turned the heat up to medium high on the two side burners and glazed it twice, keeping it on the grill for another 25 minutes. That was all for the cooking process. I just let it rest for 15 minutes before slicing and serving. 
As for the sides there was one side that I had to keep pretty close to the original, my moms Scalloped Corn. Think gooey cornbread. We did modify a little bit and used greek yogurt instead of sour cream and almond milk instead of regular cow's milk. Sorry this is the one thing that isn't pictured above.
The other sides included mashed potatoes. Obviously I had to do something to dress up just regular mashed potatoes. I added a couple parsnips to the pot of boiling potatoes. I also sauteed some leeks and garlic in some butter, which I added to our Vitamix and blended with some more butter and almond milk, which I added as we mashed the potatoes. I couldn't sneak these past my older brother however, he knew something was up with his "regular" mashed potatoes. Fail on my part. I also did a really easy roasted carrot that I tossed with a little honey and ground ginger. If you make the carrots make sure to toss them in the honey after they are done cooking otherwise you will have a sticky burnt mess in the oven. Baked beans aren't a traditional side for our Easter dinner but I thought what goes better than ham and beans... Also I have always wanted to make some beans from scratch. This process involved soaking dry beans and then I cooked them in the crockpot overnight. I quasi followed a recipe by The Beeroness for her Slow Cooker Maple Bacon Beer Baked Beans. I did tweak the some things in the recipe. I added some beef broth instead of water. I also ended up adding a small can of tomato paste and a little brown sugar after tasting them in the morning. I like the tomato flavor and richness that the tomato paste added. 
The last couple of items in the picture above are what we refer to "individual" corn and a broccoli salad. The individual corn is named for my younger brother that never liked the Scalloped Corn so my mom always had to make a little side dish of regular steamed corn for him. That tradition has continued. The broccoli salad was a spin on the traditional broccoli salad with a mayo dressing. I opted to make a clementine vinaigrette, then added bacon, clementines, dried cherries, slivered almonds, and fresh mint. Flavor-wise I really liked it but the dressing got a little thing so it didn't coat the broccoli quite as well as I hoped.
Of course we had to finish off with some dessert. We didn't go crazy, with anything elaborate even though my mom was mentioned she wanted us to recreate a salted caramel cheesecake that she recently had vacation. We kept it simple with angel food cake and berry syrup, some fresh strawberries and fresh whipped cream. 
If you have some picky eaters in your family, I would encourage you not to shy away from foods that they might not like but instead try to find ways that you can "sneak" them into dishes. Chances are their distaste for a food is probably based on either a poor preparation of it or memory from when they were 9 years old and they lived off of Fun Dip instead of broccoli. If you are a picky eater, I encourage you step out and try some new things. It's not going to kill you, unless it is sushi made from raw chicken, don't do that it might actually kill you. Who knows you might actually really like something and be missing out. Just like life you tend to regret the things you didn't do/try versus the ones you did do/try. If you want specific recipes for anything I mentioned I would be happy to share, just comment below.
Have a Great Monday!!!  If you've followed us for a little bit you've seen us use some fun hashtags to connect some of our posts. I wish I could say that we did it for you guys but the truth is, doing #weirdvegwednesday or #weirdpushwednesday kept us accountable to go out and try some new veggies and it made us think of new ways to do push ups. If it helps you great. So often we can get stuck doing the same things over and over and our decisions become mindless. I think a lot of people that eat unhealthy foods don't do it necessarily because they enjoy those foods incredibly, but because it is a habit and it is easy. So with that we have a new hashtag and we hope it will help bring some creativity to your meals. #MakeANewMealMonday Why Monday??? Well because we like alliterations when it comes to our hashtags, that's it. For the next 52 weeks my goal is to come up with a new, fun, healthy recipe that we will try out and we will share with you. We would love it if you used the same hashtag to tag your posts. You don't have to type up full recipes unless you want to, but use the hashtag as motivation to try some new meal ideas. It will also be a great resource for everyone to use to go find inspiration to try some new things. We will post these recipes on our Facebook Page, The Cook & The Coach on Mondays so feel free to follow us over there. If you want to make sure you get all of these recipes delivered to your inbox just plug your email address into the section below and we will email you once a week with our recipe from that week along with any other blog posts we put out. Ever since Laura and I did our little experiment with counting our calories (2,800 calories consumed each day) and watching our macronutrient breakdown (certain %'s of protein/carb/fat), we've been getting a lot of people asking about what their calorie needs are and what they should be eating. Oh and we both lost weight on this plan too!!! As much as I like to help people figure their own individual macro needs and calorie needs, to actually track it is a MAJOR pain. Will it work, absolutely! Will you have food issues after a short period of time and struggle to eat without your food scale, probably!!! Why is this??? Because eating shouldn't be difficult and if it is one of two things is going to happen.
What if there was an easier way??? Simple eating, that's portion controlled, so you don't have to worry about weighing food or macros. You get what you need in the amount you need it.  It exists, and it's called the 21 Day Fix! I know we sell Beachbody products so you might think we are just saying this is a great product because then we can sell more of it. Honestly though, this program is the REAL deal... It takes all the guesswork and stress out of eating. It really is a program that I would recommend to people even if I wasn't selling it. How does it work? If you want the long version, can head over to an earlier blog post, The 21 Day Fix Explained, where we go into a little more detail. The short answer is that you get a variety of color coded containers that are specific to certain food groups. Depending on your size and activity level you will be allotted a certain quantity of each of the containers each day. Don't worry you won't starve!!! We actually hear the opposite from a lot of people that have done it, they struggle to eat all the food...  This system may not be quite as precise as the calculations that I was figuring out for people....specific percentages of each macro that they should aim for... which involves using MyFitnessPal or some other meal tracking website. The long term success however, of people that have used these food containers is nothing short of remarkable because it is much more simplified. Check out this support group of 21 Day Fix Customers and some of their transformation photos. (https://www.facebook.com/groups/21dayfixrecipes/photos/) You'll have to scroll a bit since there are a lot of food pics, but feel free to look at those too because that is the food you get to eat on this plan!! On top of the original program, Autumn Calabrese (the creator of the original program) just came up with a more advanced version, 21 Day Fix Extreme. This program uses a similar simple eating plan as the original but modifies it slightly for more intense workouts. It also includes a 21 Day Countdown to Competition Guide that will give you serious results in just 21 days. We are both extremely excited about these new workouts and eating plan. Laura is going to be starting it on Feb 23rd and will be running an accountability group for others that want to join in! Let us know if you want more info!  If you've tried dieting or calorie counting without any long term success, we would love to help you find a better way. It may be this program, it may just be some small nutritional tweaks. Either way we want all of you to be living up to your full healthy potential. 
I have to apologize for the photo, I know it isn't the prettiest dish we have ever made but it was pretty darn tasty! Our sister-in-law asked us to HEALTHIFY a chicken and rice casserole...and she gave me a pretty blank slate, so I hope she likes this version! For those of you not from Minnesota or from a Scandavian descent, a casserole is usually made from noodles or rice, some sort of meat, cheese and usually cream of "something" soup. The veggies are typically hard to find and the processed food is usually a staple.
In an attempt to healthify the recipe, the swaps that we made was "riced" cauliflower and instead of creamy soup we used coconut milk. Then we loaded it up with some chicken breast and tomatoes. Although the cauliflower rice on it's own doesn't have the same taste as rice, when combined in a dish like this it takes on almost the exact same texture. Plus there is a enough flavor in a dish like this that you really do lose that cauliflower taste. 
 Who doesn't love the combo of peanut butter and chocolate. Reese's has made a fortune selling their delicious packaged goodness. How do they make them so good, SUGAR!!! Go figure a candy company puts a ton of sugar in their products, I guess I can't blame them. So we were asked to find a healthier version of this irresistible treat. This was a pretty simple task, we simple used a natural peanut butter and what better way to add some healthy chocolate flavor than use Chocolate Shakeology. As you can see by the nutrition facts, I think we did ok, less sugar and more protein, that's a win in my book.
 The original version of this bar is one of my all time favorites. How can you go wrong with chocolate, peanut butter, crispy Special K cereal, and tons of sugar? Given our new found healthy living lifestyle eating bars like that isn't a frequent occurrence. That doesn't necessarily mean I will never eat the original version again, but try to make it a very infrequent indulgence. Not to say the Paleo version is necessarily healthy, but there isn't the guilt of eating a bunch of processed food and sugar. So ever since the 4th of July where a friend of ours made the original version, I had the idea of wanting to try to find a healthier option. I will be the first one to admit that I'm not a baker and have never been one to make desserts. With cooking I don't mind experimenting and just throwing things together. With stuff like this though I have no idea how to balance flavors so I had to do a little research, so this recipe was found on The Paleo Mom's website. The ingredients listed below is a slight modification from hers, due to the bars being a little bit on the gooey side and a little bit on the sweet side. I think that could have been because we used a Justin's Maple Almond Butter, it was all we had in the house. So if you can try to find a plain almond butter to cut a little bit of that sweet, unless you really like sweet desserts.
 So we asked you guys via our Facebook Page what were some of your guilty indulgences. For most humans at some point in our lives we have all had certain foods that we ate because they just taste so damn good even though we know they are unhealthy. Mac and cheese definitely falls into that category. There are two kinds of mac and cheese in my mind, the first being the kind that came out of the blue box with powdered cheese. I'm pretty sure that cheese sauce had crack in it because it tasted so good, especially the spirals....but seriously, this is about one of the most processed foods you will find on a store shelf. Frankly, looking back I don't even know if I would call it food. The second version is the homemade version which is loaded with butter, cream, and cheese, not to mention the vehicle to consume said fat mixture is an enriched white flour noodle. Just in case that wasn't enough fat, I would usually throw some bacon into my version too. So the feat of "healthifying" this dish was going to be a tough one. I knew that I wasn't going to try to make a powder that somehow magically turned into cheese. So the other option was to try to recreate the base bechamel sauce that traditional mac and cheese is made from. Your traditional bechamel is made from fat and flour and it usually incorporates onion. In the case of mac and cheese, you also add cheese to it. I had heard of someone else making a cream sauce out of cauliflower before so I figured this would be the perfect time to try that out. I've done a cauliflower puree before, so this was simply making that a little thinner to resemble a bechamel sauce instead of mashed potatoes. So I've now got a creamy sauce but then I had to somehow infuse that sauce with a cheese flavor. Let me just start by saying actually cheese flavor is next to impossible to recreate but I feel this got close. So a lot of cheeses have a nutty taste to them along with a an obvious saltiness. Salt is the easy part, so for the nutty factor I used cashews that I had soaked in water for about 4 hours to soften them. Another ingredient that our friend Lindsay over at The Paleo Paramedic told me about was Nutritional Yeast. Nutritional yeast has a natural cheese like flavor. It is also a great source for your essential B vitamins, which if you live in the vegetarian or vegan world can be the toughest vitamins to acquire through food sources. So I added all of that to get it tasting like a cheese sauce...but that last elusive thing was giving it that cheese color. Tumeric to the rescue. Not only is tumeric a superfood but is also turns anything it touches yellow. So we've got a blob of cheesey like goodness which is actually really healthy for you but do you just drench regular noodles or at best whole wheat noodles in this sauce and call it a day? You certainly could and you would have a tasty dish...so if you want to stop right there, feel free. But to ultra-healthify this dish, why not find another vegetable that would resemble elbow macaroni. My brain ran the gamut of veggies trying to think of something that would resemble the texture and size of elbow macaroni. If you are following us or in the healthy eating community you have probably heard of Zoodles or noodles made out of zucchini. Typically, most people use a spiralizer or mandolin to cut zucchini into either a spaghetti or egg noodle like shape. I wasn't able to get that little curve in the noodle or make them hollow by just using a knife, but I cut zucchini into a 1/4" x 1/4" by 1" pieces so that it would resemble macaroni.  What would some homestyle mac and cheese be without a topping, right??? So to add that crunch to the top of this dish I just added some crushed almonds that I combined with some dried parsley and oregano.  Some possible modifications if you aren't looking for an ultra healthified mac and cheese option or you don't need to follow a vegan diet.
 Who doesn't love some delicious buttery hashbrowns, right? They are a guilty pleasure of mine when I go out for breakfast. Since I started eating healthier one food that I've cut out of my diet has been white potatoes. For me, I look at white potatoes as a treat in the form of french fries or hashbrowns. We've substituted sweet potatoes for our starch of choice, which is a healthier version instead of your standard white potato. This recipe was just a combination of what we had around the house, but was based on a dish that I had at a restaurant that did a beet hash with white potatoes. On top of this dish I just included a couple of delicious poached eggs and an easy hollandaise sauce. If you have never made a poached egg, it is a lot easier than you might think! All you need to do is bring 4 inches of water to a low boil in a medium saucepan. Add 1 tbsp of vinegar to acidulate the water: this keeps the egg whites together so that it doesn't turn into egg drop soup. You will want to crack your egg in a small bowl to make sure your yolk stays together and that you can easily drop it into the water. If you are doing multiple eggs you will want to drop them into the water separately. Before you drop the eggs, the last thing you will want to do is swirl the water in your pot with a spoon, this will also help keep your eggs together. Once you drop them in the water, start the timer and cook for 3-4 minutes depending on the consistency of the yolk that you prefer. Making a hollaindaise sauce does require a little bit of technique, the key is to have all of your ingredients ready, because once you start thickening your yolks, things will move fast. I just used this recipe and added 1 tbsp of stone ground mustard the same time that this recipe calls for adding the salt and cayenne. Hollandaise Sauce Recipe
Growing up my mom used to always make enchiladas and it was one of our favorite meals. No offense to my mom but her recipe hardly resembled a traditional enchilada. They were delicious probably due to the cream of mushroom soup that she put in them, along with the hormel chili and white flour tortillas. To my mom's defense, she really didn't know how to use the internet to find a traditional recipe or a healthier option for making her recipe. She also didn't have much of a Mexican influence when it came to food. The closest thing we got to Mexican food was Taco Johns... :)
So I decided to take this favorite childhood dish, and eliminate the processed foods and add a couple more components. I really hope you all enjoy this because we certainly did. You could smear this black bean sauce on a car tire and it would be delicious. Black Bean Sauce
Enchiladas
 I've found personally that one of the quickest ways to feel better and lose weight is to cut out your simple carbohydrates. The two places that these sneak into your diet is in the form of sugar or processed grains. I have pretty much eliminated these from my diet and have seen some amazing changes. When I do eat them now, it's amazing how they make me feel. I usually end up getting a headache and feel an energy crash within about 2 hours. I'm not a trained nutritionist but I'm pretty certain this happens due to a massive spike in my blood sugar, which then causes spikes in insulin. In the long term, this can lead to what is called insulin resistance...which in a lot of people will lead to weight gain and possibly type 2 diabetes. So here are my top 5 tips for reducing your intake of sweets and those simple carbs that come in the form or pizza, pasta, and breads. 1. If you struggle with a sweet tooth, the first solution is to just flat out go cold turkey and get all things sweet out of the house or work setting. Knowing when these cravings typically come on is key to knowing when you need to distance yourself from sweets. Do you enjoy something sweet after meals or late at night? These two used to be my triggers and ice cream was my solution. Going cold turkey was my method when I first cut sweets out of my diet. Now I can regulate much better because I know to listen to my body. My sweets now are usually dark chocolate, so a much healthier alternative. If you are like me and struggle with the will power to say no, going cold turkey and eliminating these simple carbs from your pantry is probably the best way to avoid them. 2. If the cold turkey method isn't doable due to family or coworkers that aren't on the same journey as you then my second solution is to substitute. If you know you crave something sweet after a meal, and the candy dish at work is close by, bring a piece of fruit with you. Fruit is a great natural sugar, and although it still needs to be consumed in moderation, if the option is a chocolate chip cookie or an apple, well that this a pretty easy choice. I'm even a fan of dark chocolate, but make sure it is at least 70% cacao. 3. The substitution path also works great with your refined grains, pizza, pasta, white rice. Making substitutions to whole wheat pizza dough or a cauliflower crust, using whole wheat pasta, brown rice instead of white, or even better would be quinoa instead of rice. If you like your baked goods you can even go as far as using almond or coconut flour. These flours usually tend to be easier on a person's digestive system. 4. PLAN, duh you knew this one was going to be in here right. We talk about this so much....not because we can't think of better things but because we truly know this is the best way to stay on track and not be thrown off by temptations. When planning your day or week out, actually decide ahead of time where you will have that cookie or ice cream. Plan your meals out so that you don't get caught off guard. When we get caught off guard we usually resort to something easy and quick like a drive thru or picking up a pizza. This also goes for when you know you are going to be in tempting situations. If you are going out to eat with friends or happy hour with coworkers, do a little research beforehand! Pick out the dish you know you should get so that you aren't tempted to order other options when you scanning the menu for the first time in the restaurant. 5. Give in! Yeah you heard that right. I think one of the best ways to stay sane while living a healthier lifestyle is to indulge. By indulge, I don't mean that you should go on a massive sugar/carb binge. I mean go ahead and have something from time to time that would normally be a little off limits. You better make it GOOD too, don't just grab a Snickers bar, pick a nice dessert at a restaurant, go to Coldstone and get some ice cream, but keep it to the smallest size. The first half of a treat always tastes better than the second half anyways. If you don't believe me on that, consciously think about that next time you eat some sweats. Have some pizza, but go out for some nice fancy pizza, wood-fired, thin crust style pizza. If you are thinking, didn't he just say that we should go cold turkey? Then how does this fit in? The key here is making the decision to indulge a planned one and also one that is not convenient. So in order to get that ice you need to hop in the car, drive 2 miles, and wait in line to get it. If will power is an issue the key is to keep these things at an inconvenient distance from you. I hope you can put at least one of these strategies into place immediately if you are one to struggle with simple carbs. Honestly I believe if people were to greatly limit these types of food, we wouldn't have the obesity epidemic that we do in this country! 
This salad and salad dressing is a staple in our house. Both are super delicious, full of good fats and so satisfying. We make this salad dressing in batches and just keep it in the fridge to use whenever. I highly recommend you get into making your salad dressings so you can control what goes in it. If you read the ingredient lists on a lot of the store bought salad dressings you are going to find a lot of added sugar and preservatives. You won't need preservatives with this dressing because you are going to want to eat all right away.
With this particular salad, I dressed the greens, topped it with the tuna salad, added some chopped yellow bell peppers, and then finished with a sprinkle of paprika. Feel free to add any of your favorite veggies to it. Avocado Tuna Salad
Homemade Balsamic Vinaigrette
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