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

A FULL Mediterranean Menu

Fall starts next week, so we needed one last hurrah. Last weekend 18grains hosted its first ever {Grown-Up} Cooking Party! Working with adults is not so different than working with kids, except that there was wine involved and different topics of conversation. Thanks to our lovely host for offering her beautiful Corte Madera home and for the 12 moms who participated! While working together to prep and cook this three-course meal, we managed to tackle some important topics. Budget-friendly grocery shopping. How does one not spend $200 per week on grocery bills while still feeding organic veggies, grass-fed beef, and free-range eggs to a family of four? It’s possible, trust me, it just takes a bit more planning and strategizing. SUGAR- and it’s demise. Most of us have a sweet tooth, and if we cut sugar out completely, bad things happen. We covered lots of different kinds of sugars and talked about the best ones to use for the occasional treat. Sucanat was the best sugar for our sparkling lemonade and we used honey in the roasted fig dessert. How to cook beans so they don’t, um, give you gas. I talked about the value of soaking grains and legumes and how to cook beans with kombu seaweed. What’s the deal with GMOs for real? (Too much to write here) Then the topics got off track… like, “did you hear the NPR show on the cause of hangovers“.. So yes, you missed out! But don’t worry, I’m giving you all the recipes, which you will find at the bottom. Although the recipes are full of sophisticated flavors and spices,... read more

Two ways to use arugula

Fresh Corn Salad with Arugula I’m hooked on raw corn. Even though the BBQ is going as we speak, the crunchy, juicy kernels are at the peak of their season, so they pop with flavor and color just as they are. This salad is a crowd pleaser; a little spicy, a variety of textures, and super fresh. Summer is upon us. Ingredients: 1/4 cup extra virgin olive oil 1/4 cup apple cider vinegar 1 Tbs. raw honey 1/4 tsp. sea salt 1/4 tsp. pepper 3 ears of corn 1 red or yellow pepper, diced 1/2 cucumber, diced 1 ripe tomato, diced 3 green onions, minced (white and green parts) 1 jalapeño, de-seeded and minced 1/3 cup fresh minced herbs: parsley, basil, and/or cilantro 1/4 cup toasted pine nuts Directions: 1) Prepare the dressing: combine oil, vinegar, honey, salt, and pepper in a small jar or other container with a tight-fitting lid- shake vigorously until everything is incorporated. 2) Shuck the corn and carefully cut off the kernels with a sharp knife (be careful or they will shoot all over your kitchen!). 3) Combine corn and remaining ingredients in a large bowl, toss generously with dressing (but save remainder of dressing for future salads). 4) Serve immediately over a bed of arugula *Note- this salad holds together well, so if you choose to serve it later, just add the dressing and pine nuts right before plating. Arugula & Basil Pesto I whipped out my food processor, pulled my wilting bags of arugula and basil from the fridge, and voilà!- ate this ultra-nutritious pesto all week long. It’s great as a... read more

Summer Fruit Salad and Cashew Whipped Cream

It’s Sunday night, so I’ll make it short and sweet. DirectionFive, the non-profit culinary and nutrition program for kids, made its appearance again at Marin Mart Farmers Market in Larkspur this Saturday to celebrate the inception of summer. Although the kiddos will eat anything if they’re the ones who make it, this recipe was an especially big hit. Cashew cream is just as deeply satisfying as regular whip cream, plus it has more heart-healthy monounsaturated fat and antioxidants. This recipe is so easy- four ingredients!- and can be used in many applications. Both sweet and savory, cashew cream is a staple for a vegan diet and can be used in desserts, as filling for ravioli, and as a dairy substitute for cream-based soups (minus the sweetener). Fruit Salad: 4 ripe peaches, nectarines, and/or plumes, pitted and cut into bite-size pieces 1 cup of fresh strawberries, blueberries, and/or blackberries (slice the strawberries) 4-6 basil leaves, torn Use any other seasonal fruit you wish… Cashew Cream: 1 cup of raw, unsalted cashews, soaked between 2-6 hours 1 tsp. of pure vanilla extract 1 Tbs. of raw honey 1/2 cup of room temperature water Put all the cashew cream ingredients in a food processor and blend until smooth. Spoon on top of mixed fruit salad and serve immediately. Cashew cream will last in the fridge for about a week if stored in an airtight... read more
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