18grains Nutrition Boot Camp

Enrollment in the 18grains Nutrition Boot Camp provides you with the most cost-effective holistic health plan that is designed to make permanent positive changes to your health, increase your vitality, and maintain your ideal weight while providing you with ongoing guidance every step of the way. The 18grains approach will give you the step-by-step instructions and tools that will give you the power to take control of your own health.

This is not a diet, this is a lifestyle.

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Nutritional Consulting

Whatever your health goals may be, 18grains can provide you with the guidance to take responsibility for your own health and wellness.

10 Day Health Challenge

A 10 day seasonal detox with recipes designed by our professional chef. Get ready to reset, rejuvenate, and reset with this self-guided online program.

What’s in Season?

Relish in the bounty of spring with seasonal, local produce and a plethora of recipes that will keep you busy all season long.

After Haley’s lecture series with the San Rafael Fire Department, both myself and the members of the department are more conscious of our nutritional choices. While on duty our energy level and mental sharpness is critical to our job performance. Haley has taught us how to make healthier choices in our food and recipes selections to support us physically and mentally. It’s not uncommon to hear department members say “Haley wouldn’t approve of that.”  She has changed the way we look at nutrition.

Scott

Firefighter/Paramedic, San Rafael Fire Department, San Rafael, CA

I had been struggling with how to get my husband and myself to consistently eat a more healthful diet. Working with Haley was great because she helped us understand what we were eating, how it was affecting our health and fitness goals and what changes we could make to most effectively meet those goals. In just a few weeks, Haley guided us through those changes and we noticed differences immediately.

Jess

Speech Language Pathologist, Windsor School District, Windsor, CA

Haley was really able to help me come up with a wide variety of ideas for healthy eating, incorporating greens and other necessary nutrients into my everyday diet with more ease: ideas that made day-to-day eating easier, efficient, and even cost-effective. Taking care of yourself isn’t always going to be quick and efficient, the knowledge that Haley has the ability to share can make that process easier, and more fun!

Michelle

Founder, Michelle Sanders Communications, Seattle, WA

Haley is so knowledgeable and still there are no stupid questions with her. I could come to her with really basic or very technical questions and she always took the time to make sure I got my answer and learned something useful. Plus, as a somewhat recent vegetarian, she guided me through a meal plan that not only helped me get the protein I needed but keep my intake of empty carbs down.

Hannah

Imagine H2O, Oakland, CA


Haley currently lives in Larkspur, California and works with clients throughout the Bay Area. She co-founded the 10 Day Health Challenge and is currently getting her Masters of Science in Holistic Nutrition from Hawthorn University.

 

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This Week On The Blog

Oat Bran Muffins and Lemon Bars

Being a certified teacher with DirectionFive, a non-profit culinary and nutrition program for kids, is a pretty sweet job (no pun intended!). I get to teach kids of all ages about a topic I am passionate about, plus I spend the day cooking and eating delicious food. Last week, our team of teachers were at Sonoma Academy in Santa Rosa for their winter intersession. Our stellar group of 15 high school students learned some basic kitchen skills such as how to use a knife properly and how to chiffonade kale leaves. We also talked about the 11 body systems, learned about sustainable agriculture, and toured an organic farm. Below are two of this week’s favorite recipes. Oat Bran Muffins Ingredients: Makes 12 muffins 2 cups oat bran 1/2 cup unbleached sugar (or Sucanat) 2 tsp. baking powder 1 tsp. cinnamon 1/2 tsp. sea salt 1 cup of milk or other non-dairy milk of your choice 3/4 cup apple sauce or pumpkin puree 2 eggs 1 cup apple, grated 1/4 cup pumpkin seeds 1/3 cup almonds, chopped 1/4 cup raisins 1) Preheat oven to 425 degrees and lightly oil a muffin tin or use paper muffin cups. 2) Mix together first 5 ingredients. In a separate bowl mix together milk, apple sauce or pumpkin puree, and eggs. Stir well, then add apple. 3) Combine wet and dry ingredients then add nuts and raisins. 4) Spoon into prepared muffin tin and bake for 15-17 minutes. Lemon Bars Ingredients: 2 cups + 4 Tbs. of all-purpose flour 1/2 cup powdered sugar 1 cup butter, cold 4 eggs lightly beaten 2 cups unbleached... read more

The SOY Controversy

Walk down an aisle of almost any grocery store these days, and you will surely be met with numerous products containing soy or soy derivatives. Soy has made it’s way into hundreds of thousands of food and industrial products in the past few decades. Besides corn, I would be hard pressed to think of another crop that has been used to make such a range of products as tofu, ice cream, cupcake liners, tea bags, and glue for cardboard boxes. It’s positively everywhere, and so is the controversy that follows it. Conflicting literature and scientific data leaves most of us just plain confused and annoyed. We ask ourselves, Should I stop drinking soy milk? Is tofu a healthy meat alternative? What about soy protein powder? Believe me, I have asked those same questions and have a hard time knowing who to believe. Crooked food industry politics and flawed studies aside, there are some important take-home messages regarding soy that you as a consumer and health activist should know. Soy: good or bad? First, the facts. Soy is a member of the legume family and is a very versatile plant. Soybeans are relatively higher in protein than other legumes, and also contain all the essential amino acids, which is why soy proponents consider it to be the only vegetable-based “complete” protein. As a whole food, soybeans are high in fiber and healthy fats (lecithin and essential fatty acids omega 6 and 3). Soybeans contain a variety of vitamins and minerals, such as molybdenum, manganese, iron, phosphorous, and vitamin K. For thousands of years, soy has traditionally been used in Asian... read more

Broccoli Slaw and Sage-Roasted Veggies

Broccoli Slaw Sweet, sour, crunchy, and refreshing- this side dish is a great way to incorporate raw broccoli in your repertoire. Ingredients: 3 heads of broccoli 1/2 cup plain Greek yogurt (or 1/4 cup Greek yogurt + 1/4 cup mayo) 1 lemon, juiced 3 Tbs. cider vinegar 2 Tbs. honey 1 small shallot, thinly cut in to half moons 1/3 cup dried cranberries 1/3 cup slivered almonds, toasted Salt & pepper to taste Wash broccoli and cut the stems off, leaving 1-2 inches from the top (the stems, when tender, are delicious). Mince all the broccoli in to small pieces. In a small bowl, whisk yogurt, lemon, vinegar, and honey together until thoroughly blended. Combine the broccoli with the dressing, then add the remaining ingredients. Season with salt and pepper. Sage-Roasted Veggies My version of comfort food… Ingredients: 1 acorn squash 1 sweet potato 1 yellow onion 3 large carrots 4 fresh sage leaves, minced (or 2 tsp. dried) 1 Tbs. paprika Extra virgin olive oil Salt & pepper 1) Cut acorn squash in half length-wise, scoop out seeds, then cut into wedges about 1/2-inch thick (you can cook and serve acorn squash with it’s skin on even though it’s not edible). 2) Cut sweet potatoes and carrots into about 1-inch square chunks. 3) Peel onion, chop in half length-wise and cut into thin half moons.  4) Add chopped vegetables to a large baking pan then drizzle with olive oil until lightly coated. Add sage, paprika, and a shake of salt and pepper. Toss together, arrange in a single layer, and bake uncovered at 350 degrees for 35-45 minutes, or until all veggies are soft... read more
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