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

Warm Peanut Veggies & Slow-Cooked Lentil Stew

Warm Peanut Veggies Here’s a great way to dress up some winter veggies. This recipe is an easy, crowd-pleasing side dish to bring to a dinner party; just add chicken breast or tofu and it works as a substantial lunch too. Ingredients: Serves 4-5 1 bunch broccolini 2-3 large carrots 1/4 small red onion 1 garlic clove, pressed or minced finely 1/3 cup peanut butter (smooth and creamy are both fine) 3 Tbs. fresh-squeezed lemon juice 2 tsp. honey 3 Tbs. warm water 2 Tbs. olive oil 1/2 tsp. sea salt Toasted, chopped peanuts Minced cilantro for garnish 1) Cut the onion into thin half moons and put in a serving bowl. 2) Cut carrots in to 1.5-inch matchsticks. Chop the ends off the broccolini, discard, and separate stems from heads. In a large pot of boiling water, blanch the carrots for 3-4 minutes, or until barely soft. Remove from water with a slotted spoon and add to serving bowl on top of onions (which will lightly steam them). Do the same with the broccoli: blanch for 1-2 minutes, remove from water, add to serving bowl, and cover. 3) For the sauce, combine garlic, peanut butter, lemon juice, honey, water, olive oil, and salt in a bowl or small container. Work the ingredients together with a spoon until all is incorporated and creamy. Add more water if necessary 4) Toss veggies with a generous amount of peanut sauce, top with toasted peanuts and cilantro, and serve warm. Slow-Cooked Lentil Stew Ingredients: 2 cups dried lentils, rinsed ½ medium onion, diced 2 large carrots, chopped into bite-size pieces 2 celery... read more

Moroccan-Style Chicken and Herbed Couscous

Moroccan-Style Chicken It’s been raining for nearly four days straight in Marin. Yes, I know I should feel relieved because we so dearly need that precipitation, but it sure is making everything dark and dreary. My advice: put on some loud music and get in the kitchen. Earlier today I spent about an hour leafing through my dozens of cookbooks, and this is what I came up with for you. It’s a combination of a bunch of different recipes, so it might be a stretch to even call it “Moroccan,” but it’s delicious nonetheless. It’ll heighten the senses and lift the spirit! Ingredients: 4 large chicken breasts, trimmed and cut in to 1-inch pieces 2 Tbs. soy sauce or tamari 2 Tbs. dry white wine 2 tsp. honey Juice of 1 lemon Grated rind of one lemon 3 garlic cloves, minced 1 tsp. curry powder 1 tsp. ground turmeric 1 tsp. ground cumin 1/2 tsp. ground ginger 2 Tbs. olive oil 1 yellow onion, diced 1 cup chicken stock 12 dried apricot halves, coarsely chopped 10-15 black olives (the oily, salty kind 1/2 tsp. sea salt To garnish: Chopped parsley Slivered almonds, toasted 1) In a large bowl, combine chicken pieces with the next 9 ingredients (from the wine through the ground ginger). Mix well and let marinate in the refrigerator for at least a few hours, or overnight. 2) In a large soup pot, heat olive oil over medium high heat and add the onions. Sauté onion until translucent and soft. Add the chicken, marinade, and chicken stock. Cover and let simmer on medium low for 6-8 minutes,... read more

Cocoa Covered Almonds and Pumpkin Pie Shakes

Cocoa Covered Almonds (with a KICK!) Ingredients: 2 cups raw almonds 1/4 cup honey 1 tsp. cayenne pepper A pinch of salt 1.5 Tbs. unsweetened cocoa powder 1) Preheat oven to 350 degrees. Line baking sheet with parchment paper. In a small saucepan, heat honey, cayenne, and salt over medium heat. 2) Stir in the almonds and continue to stir until they are completely coated 3) Spread the coated almonds onto the baking sheet in one layer. Roast in the preheated oven for 10 minutes, stirring once or twice to prevent burning. 4) Put the cocoa in a Zip-Lock bag and add the almonds once they have cooled slightly, then shake until almonds are completely coated with cocoa. 5) Store in an airtight container for up to 2 weeks. Pumpkin Pie Shake There’s some interesting research about the health benefits of cinnamon. For most of us, this intense aromatic brings back memories of holidays and freshly baked cinnamon rolls. It has long been used for its medicinal qualities and current research shows some success in controlling blood sugar (great for sugarholics and diabetics!), lowering lipid levels, and lowering LDL cholesterol. However, Cassia cinnamon, which is the variety most commonly found in grocery stores, may be toxic at high levels due to a chemical called coumarin. Ceylon cinnamon, a more expensive and harder to find variety, has the same health benefits but contains less coumarin. Cinnamon is great in baked goods, in cereal, and in shakes, but according to the European Food Safety Authority, limit intake to a teaspoon per day. (Real the full article here) Ingredients: Serves 4 1... read more

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