Download our Wellness Renewal Guide and Start Your Free Membership!

Foods to Help With Anxiety

Last week we learned about strategies to deal with anxiety. But did you know that food can also help with alleviating anxiety? When we experience chronic stress and anxiety, it causes our bodies to react and create chronic inflammation. Gastrointestinal problems increase and our immune system goes into overdrive making it harder to fight an infection. Taking the right food can be part of our defense against the effects of stress and anxiety. Health expert JJ Virgin shares with us some of the top foods that can help do this.

1. Ginger
In the context of mental health, ginger is a great go-to for managing nausea if you’re experiencing anxiety that’s creating an upset stomach.It also has anti-inflammatory effects, helping reduce the increased inflammation that anxiety and stress can bring on. Plus, studies in animals have found that ginger can protect the brain against anxiety-related oxidative...

Continue Reading...

Avocado Angel Eggs by Chef Mareya


12 cage free or organic hard boiled eggs, peeled and cooled

2 ripe avocados, cut in half, pit scooped out

2 tablespoons fresh lemon juice

1 teaspoon dry mustard

1 teaspoon garlic powder

1/2 teaspoon white pepper

1/2 teaspoon sea salt

1 Tablespoon Italian flat parsley, minced

2 tablespoons green onions, minced (reserve 1 teaspoon green part for garnish)

2 Julienned pieces of nitrate and nitrite-free prosciutto (optional)



  1. Slice each egg in half lengthwise taking care not to tear egg whites, and scoop egg yolks into a medium bowl.
  2. Scoop avocado flesh out of skin and add to bowl, with lemon juice, dry mustard, garlic powder, smoked paprika, white pepper and sea salt.
  3. Place mixture in a food processor and pulse until creamy; add a few drops of water if more liquid is needed.
  4. Add minced chives to mixture and spoon into halved egg whites. For a beautiful presentation, place egg and avocado mixture into a pastry bag and pipe into each half using a decorative...
Continue Reading...

Baked Zucchini Fries


  • 4-6 medium zucchinis
  • ½ cup ground almond flour (I like to pull whole almonds in the food processor and pulse a few times until you get a ground, but not too fine, consistency)
  • ½ cup grated parmesan cheese
  • 1 tsp. garlic powder
  • 1 tsp. italian seasoning
  • 1½ tsp. salt
  • ½ tsp. black pepper
  • 1/4 cup Almond Milk, Unsweetened
  • ½ cup plain nonfat Greek yogurt
  • 1 tsp. dried mint
  • Cooking Spray


  1. Preheat oven to 425º F. Spray a baking sheet with cooking spray or use parchment paper to cover the entire baking sheet.
  2. Cut the ends off of the zucchini and slice into quarters lengthwise.
  3. In a medium bowl, combine the almond flour, parmesan, garlic powder, italian seasoning, salt, and pepper. Mix together.
  4. In a separate bowl or pie dish, place the cut zucchini sticks into the almond milk and coat lightly all around. Then transfer all coated zucchini sticks into the medium bowl with your dry ingredients and mix together until all sticks...
Continue Reading...

Simple Fennel Citrus Salad


  •   cup raw walnuts
  • 1 large shallot, thinly sliced
  • 1 spicy red chili, thinly sliced (we used a thai chili)
  • 2 tablespoons fish sauce
  • ¼ cup red wine vinegar
  • 3 citrus of choice, we used a mix and match of Cara Cara orange, Navel orange, and grapefruit
  • 2 medium fennel bulbs, thinly sliced, reserve fronds as garnish
  • cup fresh mint leaves
  • 5 cups baby arugula
  • ¼ cup olive oil



1. Preheat the oven to 350°F. Place the walnuts on a baking sheet and toast for 3 minutes, remove from the oven. Set aside to cool.

2. Add the shallots and chili to a bowl together with the fish sauce and red wine vinegar to pickle while preparing the rest.

3. Section the citrus by slicing off the ends, removing the peel, then using a sharp knife to cut clean sections out between the membranes.

4. Transfer all the citrus segments into the bowl with the shallots and chili. Squeeze the citrus mixture, using your hands, to release some of the juices.

5. Toss the...

Continue Reading...

Spinach and Mushroom Frittata Cups


  • 2 tablespoons of ghee (clarified butter) or raw coconut oil
  • 2 tablespoons chopped shallot 
  • 1/2 cup finely chopped cremini (baby bella) mushrooms 
  • 1 1/2 cups fresh chopped spinach 
  • 2 tablespoons finely diced red bell pepper
  • 2 large eggs
  • 1 cup egg whites 
  • 1/4 cup unsweetened homemade almond milk 
  • 1 1/2 teaspoon baking powder 
  • 1/2 teaspoon smoked sea salt 
  • 1 teaspoon freshly ground black pepper
  • 1/4 cup diced fresh mozzarella cheese



  1. Preheat the oven to 400°F. Grease six wells of a muffin tin with a little coconut oil or line them with paper liners.
  2. Wash and cut vegetables. 
  3. In a large skillet, melt 1 tablespoon of ghee over medium heat.
  4. Add the shallot and sauté until soft, about 1 minute. Add the red bell pepper and mushrooms and cook until soft, 3 to 4 minutes. Add the spinach and cook until just wilted, about 1 minute. Remove from the heat and transfer to a paper towel squeezing off...
Continue Reading...

Turkey Beet Meatballs by Tana Amen


  • 2 tablespoons avocado oil
  • 2 lbs dark ground turkey
  • 1/2 large red beet (about 1 cup finely grated)
  • 1 large sweet onion (about 1 cup finely grated)
  • 8 cloves garlic (minced)
  • 1 tablespoon ginger (peeled fresh)
  • 1/2 cup parsley (chopped)
  • 1 tablespoon turmeric
  • 1 tablespoon smoked paprika
  • 1 teaspoon ground coriander
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper


  1. Set oven to 375F (the convection roast setting will help create a browning of the outside of the meatball but isn’t necessary if you don’t have convection)
  2. Cut the half beet and sweet onion into large chunks.
  3. In a food processor, blend the beet, onion, and garlic, and ginger until a fine mealy consistency.
  4. In a medium to large bowl, mix the turkey meat, the beet mixture, chopped parsley, turmeric, smoked paprika, and coriander, salt and pepper.
  5. Line a...
Continue Reading...

Simple Coconut Yogurt by Chef Jenny


Coconut Creme

  • 1½ cups water or coconut water
  • 1/3 cup raw sweetener of choice
  • 6 cups young Thai coconut flesh
  • 1 tsp sea salt


  • 1 cup diced pineapple
  • 1 cup diced papaya
  • 1 cup blueberries
  • juice of 1 lime (optional)
  • In a blender, combine all coconut crème ingredients, loading in liquids first.
  • Blend on high speed for 30 to 40 seconds or until well-combined, rich, and creamy. Some coconuts are naturally thicker than others. You may need to add more moisture to thin out the mix to a creamy texture by adding 2 Tbsp of water at a time until you reach the desired consistency.
  • Chill the crème until ready to enjoy.
  • For the toppings, toss all fruits together in a medium mixing bowl. Drizzle the lime juice over the fruit. When ready to enjoy, combine the crème and the fruit in ramekin bowls or other fun serving dishes. Don't forget to top it off with superfoods, like hemp seeds and goji berries, for added...
Continue Reading...

Simple Seared Scallops with White Wine by Chef Sally Cameron

If you want dinner in minutes, here's an easy dish to serve. In her blog, Chef Sally Cameron tells us that scallops cook quickly and can be served with many different sauces for a variety of flavor options. With a simple technique and the right pan, seared scallops are ready in minutes. And for this dish you can opt out of the wine and choose a light broth or just plain water. Check out the recipe here!

Continue Reading...

Grilled Rosemary Lemon Chicken Kabobs

Here's a recipe from our friends at the Daniel Plan.

Tender pieces of grilled chicken with fresh flavors of rosemary and lemon make for a healthy and colorful dinner. Vary the vegetables according to your liking. Serve with brown rice and a tossed green salad.


  • ½ cup extra-virgin olive oil, plus extra for drizzling

  • ¼ cup lemon juice

  • 2 tablespoons finely chopped fresh rosemary

  • 4 cloves garlic, finely chopped

  • 1 tablespoon Dijon mustard

  • Kosher or sea salt

  • Black pepper

  • 1½ pounds boneless, skinless chicken breast

  • 1−2 red bell peppers

  • 4 small zucchini

  • 1 small Japanese eggplant (optional)

  • ½ red onion (optional)



1. In a small bowl, whisk together oil, lemon juice, rosemary, garlic, and mustard. Add two good pinches of salt and a pinch of black pepper. Divide marinade into two portions, one as marinade for raw chicken and one to use as a sauce after grilling.

2. Cut chicken into large chunks, about...

Continue Reading...

Baked Everything Carrot Fries with Garlic Avocado Aioli from Dr. Hyman



  • 2 tablespoons avocado oil + 1 teaspoon, divided
  • 1 tablespoon ground flaxseed
  • 6 large carrots
  • 3 tablespoons Everything but the Bagel Sesame Seasoning
  • 1 bulb of garlic
  • 1 tablespoon coconut milk
  • Juice of 1 lemon
  • 1 avocado
  • ¼ teaspoon sea salt


  1. Preheat the oven to 425°F. Combine 2 tablespoons of avocado oil and ground flaxseed in a small bowl, stir well, and set aside for at least 5 minutes.
  2. Wash carrots and dry really well. Cut carrots into even-sized sticks, then add to a bowl with the flaxseed and avocado oil mixture and toss to coat. Add the Everything Seasoning and again toss until well coated.
  3. Cut the top off the bulb of garlic and drizzle with remaining 1 teaspoon of avocado oil, rubbing it all over and inside. Cover with parchment paper then completely wrap with tin foil.
  4. Spread carrot fries evenly on a baking sheet, so that they’re not touching. Place wrapped bulb of garlic on the side of the pan and bake for 12 minutes. Turn...
Continue Reading...
1 2 3

50% Complete

Two Step

Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua.