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

Chickweed Dip & Mustard Pesto

Chickweed Dip This week, I looked at my bag of bright green chickweed and decided I would experiment. I usually use this mild-tasting green in the same way I would use sprouts or microgreens: to bulk up salads, sandwiches, or wraps. Eaten raw, it has a taste similar to corn or even corn silk, and cooked lightly, it wilts and resembles spinach. This dip recipe will impress you with it’s neon green color (chlorophyll overload!) and it’s nutrient density (chickweed is packed with beta-carotene, vitamins B and D, and a variety of minerals). Chickweed grows in large mats close to the ground and likes cool, moist environments. It’s presence reflects nitrogen-rich soil, which is why it’s often used as a cover crop in the fall and winter. Chickweed is used medicinally for treating cuts and relieving conditions of itchy skin such as eczema. Anyone who wants to use the dip as soothing skin cream can get back to me and let me know if it worked! Ingredients: 2 cups (lightly packed) chickweed 1 ripe avocado 1/4 cup raw shelled pistachios, soaked overnight and drained 2 Tbs. extra virgin olive oil 1/2 tsp. sea salt Rinse chickweed and pat dry. Combine all ingredients in a small food processor and blend until smooth. Serve with crackers as a spread or with chips as a dip- be creative! Spicy Mustard Pesto Fall is a time for detoxifying, and incorporating mustard greens into your diet is a great way to start. These greens are full of health-promoting properties: they are rich in antioxidants, vitamins, K, A, and C, and other nutrients that help... read more

Figgy Root Veggies and Kale Panzanella

Figgy Root Vegetables This recipe was adapted from Veganomicon’s Autumn Root Salad with Maple-Fig Dressing. As always, though, I can never quite follow a recipe from start to finish. Based on what was available at the farmers market, and the fact that I forgot to buy a few ingredients, the recipe morphed into something a little different, but equally scrumptious. Perfect for a fall dinner party. Root vegetables: 1/2 butternut squash 2 large beets 2 large potatoes (or any other root vegetables such as sweet potatoes, turnips, rutabagas, sunchokes…) Extra virgin olive oil Garlic powder, salt, and pepper 1) Preheat oven to 400 degrees 2) Wash beets and potatoes and cut into bite-size pieces (potatoes cook faster than beets, so cut into bigger chunks). 3) Cut skin off of squash, scoop out seeds, and cut into bite-size pieces.  4) Place cut vegetables into a large baking pan, coat with a layer of olive oil, and sprinkle with garlic powder, salt, and pepper. Toss, cover with foil, and bake for 50-60 minutes, or until all the vegetables are easily pierced with a fork. Then turn the oven setting to broil, uncover pan, and let broil for 3 minutes to brown the vegetables. Remove from oven and set aside. Figgy Dressing:  Extra virgin olive oil 2 cloves garlic, crushed 3 cippolini onions, shopped finely 1/4 cup mirin (Japanese cooking wine) 1/4 cup fig jam 1/4 cup water 1/4 tsp. sea salt 1/4 tsp. fresh ground pepper 1 Tbs. whole grain Dijon mustard 2 tsp. balsamic vinegar 1) Heat a bit of olive oil in a small saucepan and add onion and garlic. Sauté for... read more

Guest post: Snack Facts (+ bonus recipe!)

18grains welcomes Patty James, Certified Natural Chef with a Masters degree in Holistic Nutrition. Patty also happens to be the Founder and Director of DirectionFive, a non-profit organization offering culinary and nutrition classes for kids. I’ve known Patty for several years and I am honored to work with her as a newly-licensed DirectionFive teacher. Here are her words of wisdom..  According to a study of 31,337 children and adolescents, snacking can contribute up to 600 calories per day, mostly from high-fat, high-salt, high-sugar foods. Three snacks per day are common and more than 27 percent of children’s daily caloric intake comes from snacks. These snack habits are eroding mealtime where healthier food is generally served. My guess is that adults aren’t too far behind in these statistics. Snacks can be a healthy part of food intake, but should be eaten only when hungry, not as habit or from boredom. Healthy snacking tips: -Choose snacks for variety and select foods from different food groups -Snack only when you are hungry. -Eat snack size portions. -Plan ahead and bring snacks with you. -Read labels for serving sizes and portion control. -Drink water.  At least 8 eight-ounce glasses are recommended each day, unless you have kidney problems. -When you are snacking be sure you are only eating.  Snacking while studying or watching TV usually means you will eat more than you intended! -Plan snacks as a part of the day’s food plan. -When shopping, let children help pick out fruits, vegetables and cheeses, they will be more interested in eating them. -Set aside a “snack spot” in the refrigerator and cupboard; keep it... read more
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