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.


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.


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!


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.


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

Autumn harvest

Fall fruits & veggies Fruits: Asian pears, grapes, pomegranate, apples, plums, cranberries, kumquats, dates, figs, quince. Vegetables: arugula, brussel sprouts, kale, winter squash, pumpkin, swiss chard, broccoli, mushrooms, radicchio, fennel, green beans, okra, parsnips, turnips, belgian endive, daikon radish Why eat seasonally? There are lots of benefits to eating seasonally, but here are the biggies: It’s pleasing to the palate. Pick a ripe cherry tomato off the vine and pop it in your mouth; prepare yourself lunch using handfuls of greens picked fresh from the garden. Notice how food tastes better when it’s eaten close to harvest? It’s true, and it makes sense: when food is transported over long distances, it must be picked before it’s fully ripe in anticipation of it’s journey. These fruits and vegetables are refrigerated and don’t ripen in the same way as fresh produce does, thus effecting their taste and texture. I stopped eating mealy, flavorless tomatoes in the middle of winter for precisely this reason. It’s more nutritous. Vitamins and minerals are more abundant when food is ripe and fresh. How clever of nature to make the most nutritious and readily available food the best tasting! Even after a few-day journey from farm to market, some of the vital nutrients are already lost, so think of what happens when food is shipped across oceans. Traditional macrobiotic principles suggest that our bodies are built to be in sync with our climate and eat the foods each season has to offer. It’s local. More of your money is going directly to farmers instead of transportation cost, fuel prices, processing etc. Also, you can be more sure of the... read more

Homemade power bars

Next October, I’ll run my first marathon. Yes, that’s 26.2 miles and four and a half hours (if I’m lucky) of pounding my legs on pavement. My poor feet, knees, ankles… all my joints. At least now I will be properly nourished during my training and the race. I have been wanting to make homemade power bars for a while, so here is my first, albeit successful shot at it. They have a great texture, aren’t overly sweet, and are FULL of healthy sugars, protein, and complex carbs to keep you going. Perfect to stash in your pocket on a long run or bike ride. Raw Fruit & Seed Bars Dry ingredients 3/4 C whole oats 1/4 C almond flour 4 Tbs flax meal 1/2 C raw sunflower seeds 1/2 C raw pumpkin seeds 2 Tbs sesame seeds 1 C dried fruit (these ones are dried apples and cranberries) Wet ingredients 5 dates, chopped 1/4 C brown rice syrup 1/8 C molasses 1 tsp vanilla extract 1 tsp cinnamon 1/2 tsp nutmeg 1/2 tsp all spice Directions 1) Wash your hands (well, you will be using them). Line a shallow baking dish with parchment paper. 2) Combine all dry ingredients in a large bowl. 3) In a small saucepan, put all wet ingredients together and let simmer for 5 minutes. This allows the dates and syrups to soften. 4) Add syrup mixture to dry mixture. You will probably want to dig in with your hands to make sure everything is smashed together. 5) Transfer to your baking dish and, with your hands (still sticky!), press down flat so everything... read more

Unscrambling the egg

Breakfast is my favorite meal of the day. My current phase involves a bed of spinach, half an avocado, two poached eggs, and a couple shakes of freshly ground pepper and salt. Amazing. And healthy. I guess I don’t really care which came first, all I know is I love eggs and here’s why. Nutritional facts Eggs are an excellent source of easily-digestible protein: each egg has 6 grams of protein and about 80 calories. Although this is less protein than meat, the quality of the protein and the eight essential amino acids it contains gives it a high profile. This is why eggs are so great to eat in the morning: protein helps control appetite and makes you feel full for a longer period of time. Eggs are nutritionally dense, providing us with a myriad of fat-soluble antioxidant nutrients, vitamins, and minerals: B-vitamins (especially B12- remember “The B-complex”?), selenium, and vitamin A, just to name a few. Though eggs are high is cholesterol, they have very little saturated fat (the bad fat). Unless you are watching your cholesterol or are at risk for heart disease, having a few eggs per week should not be a problem. Since the yolk contains most of the cholesterol and the whites carry half the protein content, try mixing one yolk per two or three whites; you’ll get most of the nutritional benefit and your omelette will have a similar consistency and color. Fresh pastured eggs are higher in nutritional value. You may have already sensed this difference the first time you cracked open a fresh egg from the farmer’s market- brighter color yolk and... read more
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