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.

Enroll Now

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.


Learn More

This Week On The Blog

Roasted Squash Salad and Kale Pesto

Roasted Butternut Squash and Apple Salad with Maple Dijon Vinaigrette I hope you had a wonderful Thanksgiving surrounded by loved ones and laughter! Here’s an easy winter-inspired salad recipe if you’re already thinking about what to make for the next holiday. Ingredients: 1 large butternut squash 2 apples 1 cup extra virgin olive oil 1 tsp. cinnamon 1/2 tsp. nutmeg 1/2 cup maple syrup 1/4 cup apple cider vinegar 3 Tbs. fresh squeezed lemon juice 3 Tbs. grainy Dijon mustard Sea salt Fresh black pepper 8-10 cups of mixed salad greens and spinach 2-3 cups radicchio, chopped 1 cup hazelnuts, toasted 1/2 cup dried cranberries Directions: 1) Preheat oven to 400 2) Roast the squash and apples: Peel and cube the butternut squash. Cube the apple. Combine everything in a bowl and mix with 1/4 cup each of olive oil and maple syrup, 1 tsp. of cinnamon, 1/2 tsp. nutmeg, and a sprinkle of salt and pepper. Spread in a single layer on baking sheets and bake for 20-25 minutes, or until squash is tender. Finish off with 3 minutes under the broiler to brown. Once finished, remove from heat and let cool. Turn the oven temperature to 375. 3) Make the dressing: Combine 3/4 cup olive oil, 1/4 cup maple syrup and the cider vinegar, lemon juice, Dijon mustard, and fresh pepper in a container with a lid. Shake vigorously. This is much more than you’ll need for the salad, but the dressing lasts sealed in the fridge for up to two weeks. 4) Toast the hazelnuts: Spread on a baking sheet and bake for around 8 minutes,... read more

Gluten-Free Pumpkin Apple Bites & Sweet Potato Pancakes

Gluten-Free Pumpkin Apple Bites This recipe, unlike most of the others, took me about four tries to perfect. I bet you can guess how many muffins I ate in the process… not a proud moment. However, since I’m training for the Marin Triathlon on Sunday (!), I’ve been a bottomless pit and the other day I really needed something to control the baked carb craving. Plus, Claudine and I are putting together our winter menu for the next 10 Day Health Challenge eBook, so it was a win-win! I tell my clients (both grown-ups and kids) that true health means living in balance, listening to our bodies, and enjoying our food. I love food- all types- and when the cravings or emotional eating threaten to take over, there are ways to deal with it that won’t ruin your appetite, digestion or waistline. This recipe is a great example. I could have gone out and bought frozen yogurt, but instead, I made mini muffins with no refined flour and using a natural sweetener. It did the trick. Bottom line, enjoy yourself, be good to your body, and don’t be afraid to satisfy cravings with the lesser of two- or many- evils. “If you think wellness is expensive then try illness.” Ingredients: (Makes about 12 muffins) 1 cup pumpkin puree 1/4 cup apple sauce 1/4 cup honey 1/4 cup coconut oil (melted) 2 eggs 1 1/2 tsp. vanilla 1 cup almond flour 1 cup oats 2 tsp. cinnamon 1 tsp. pumpkin pie spice 1 tsp. baking powder 1/2 tsp. baking soda 1/4 tsp. sea salt 1 apple, grated or chopped finely... read more

Yogurt Masala Chicken and Green Salad with Lemony Almonds

This week I give you two foolproof family dinner recipes that are healthy, easy, and bound to please. How do I know this? Because they were part of the 18grains Cooking Party I threw several weeks ago: the twelve moms that attended were impressed, and so were their families. Yogurt Marinated Masala Chicken A few recipe notes: *You can use chicken breasts or thighs, though I prefer thighs. Due to the yogurt and the ginger in the marinade (both of which have enzymes that help tenderize the meat and break down proteins), even a chicken breast will come out moist with this recipe. But, sometimes chicken breasts just don’t cut it. Thighs are much juicier, tastier, and, well, fattier- but there ain’t nothing wrong with some good quality fat in your diet! Besides, dark meat contains more minerals than white meat, I’m told. *Mmmm spices: Some nutritionists feel heavy spices are too stimulating and should be used sparingly, while others feel that they add flavor and nutrients and help digestion by stimulating saliva production. I say, anything that makes fresh ingredients taste good (and man, this flavor combo will knock your socks off)- use it! *If you don’t have a food processor, finely mince the cilantro, garlic, onion, and ginger and combine with remaining ingredients. Also, you can make extra marinade and freeze it for another quick dinner. Ingredients: 6-8 skinless, bone-in chicken thighs 1 cup plain whole Greek yogurt ½ cup packed cilantro ½ cup chopped onion ¼ cup extra virgin olive oil 2 garlic cloves 2 tsp. fresh lime juice 2 tsp. garam masala ½ tsp. ground... read more

Get a taste of what we’re all about!

Learn how to make healthy meals in minutes with this free recipe guide.