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Focus and Energy Smoothie by Tana Amen


  • 1/2 cup organic raspberries frozen
  • 1/2 cup organic blackberries frozen
  • 16-20 ounces iced green tea (prepare in advance)
  • 1 handful of ice
  • 2 cups baby spinach
  • 2 kale leaves torn from stem
  • 2 scoops vanilla- or chocolate-flavored protein powder (pea protein, sweetened with stevia)*
  • 2 droppers full of liquid stevia I prefer berry or chocolate flavor
  • 2 tablespoons avocado about ¼ avocado
  • 1 scoop freeze-dried greens (optional and recommended)
  • 1 tablespoon flax, hemp or chia seeds (optional and recommended)
  • 1 tablespoon fiber inulin or glucomannan (optional and recommended)
  • 1 teaspoon Maca powder (optional for the adventurous)
  • 1 teaspoon pomegranate powder (optional for the adventurous)
  • 1 teaspoon acai powder (optional for the adventurous)
  • 1 teaspoon ...
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Coconut Peach Smoothie by Chef Jenny


  • 1 cup frozen peaches
  • 1 banana
  • 1/2 cup water
  • 2 tbsp protein powder
  • 1 tbsp coconut butter
  • 1 tsp cinnamon powder


  1. Add all ingredients into your blending container.
  2. Blend ingredients for 45 seconds.
  3. Enjoy and serve! 


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Chicken Veggie Stir Fry from the Daniel Plan Cookbook


  • ½ pound boneless, skinless chicken breasts, cut into 1-inch strips
  • 2 cloves garlic, minced
  • 1 tablespoon minced fresh ginger
  • 1 jalapeno, seeded and minced
  • 3 tablespoons wheat-free tamari or soy sauce
  • ½ cup low-sodium chicken or vegetable broth, plus a few tablespoons extra
  • 3 tablespoons cornstarch
  • 1 tablespoon sesame oil
  • 1 tablespoon coconut oil
  • 2 cups small broccoli florets
  • 1 cup corn
  • ½ cup sliced water chestnuts, sliced
  • ½ cup shredded carrots
  • ½ cup bean sprouts
  • ½ cup mushrooms, quartered
  • 3 scallions, sliced diagonally
  • 1 teaspoon sesame seeds
  • 2 cups cooked brown rice



1. In a medium bowl, mix the chicken strips, garlic, ginger, jalapeno, and 1 tablespoon of the soy sauce. Set aside.

2. In a small container, combine the remaining soy sauce, chicken broth, corn starch, and sesame oil. Place lid on container, and shake well. Set aside.

3. In a large sauté pan or wok, heat the coconut oil over high heat....

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Super Surprise Frittata by Tana Amen


  • 2 teaspoons coconut oil
  • 2 scallions finely chopped
  • 1/2 red bell pepper minced
  • 2 garlic cloves minced
  • 2 tomatoes diced
  • 1 tablespoon fresh thyme chopped (or teaspoon dried)
  • 1 tablespoon fresh marjoram chopped (or teaspoon dried)
  • 8 ounces chicken breast cooked, diced or shredded, or cooked turkey, steak, meatloaf—any precooked meat will do
  • salt and pepper to taste
  • 1 cup baby spinach leaves
  • 8 eggs organic, Omega-3, lightly beaten
  • 1/2 avocado thinly sliced 


  1. Preheat oven to broil and set rack on lowest level.
  2. Heat oil in a medium skillet over medium-high heat. (Use a skillet that will fit in the oven and has an oven-safe handle.) Add scallions and red bell peppers, and cook for about 2 minutes.
  3. Add garlic, tomatoes, thyme, marjoram, and chicken (or other meat), and sea salt and pepper, if desired. Cook for about a...
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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...

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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...
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The Brain Doc's Birthday Cake by Tana Amen

The Brain Doc's Birthday Cake
  • 1/2 cup almonds - sliced
  • 3 eggs (whites & yolks separated)
  • 1/2 cup coconut milk - unsweetened
  • 2 tablespoons honey
  • 1 tablespoon vanilla extract
  • 1 tablespoon almond extract
  • 2 1/2 cups almond flour
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/4 cup coconut oil (melted)
  • a few drops Stevia - liquid toffee or vanilla flavor
  • 2 13.5 oz cans coconut milk - unsweetened full fat (refrigerate overnight - you will use about 1 cup of the cream top for the recipe)
  • 1 almond cake (see recipe above)
  • 1 teaspoon vanilla extract or vanilla beans
  • 1/8 teaspoon salt
  • a few drops Stevia - vanilla flavor
  • 1 cup strawberries (sliced)
  • 1/2 cup blueberries
  • 1/4 cup water
  • a few drops Stevia - berry...
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Raw Shaved Brussels Salad w/ Maple Balsamic Dressing

Brussels sprouts are a rich source of iron and important strength building minerals and they are the base of this non-traditional salad that can double as a great vegetable side dish. This dish can also be made in advance, so it helps to reduce any stress around entertaining or joining in to that next potluck style celebration. The additional ingredients in this salad help to boost the protein power of this salad to 14 grams per serving!
by Chef Jenny Ross
Dressing Ingredients
2/3 cup olive oil
1/8 cup balsamic vinegar
2 Tbsp maple syrup
1 1/2 Tbsp Dijon mustard
Salad Ingredients
4 cups shaved brussels sprouts
1 cup shallots, cut thin into rings
1 cup pomegranate seeds
1/2 cup raw pumpkin seeds
1. First prepare the dressing recipe by blending in the Mason Jar Ready Personal Blender II. Blend right into the mason jar, lid and store until ready to use....
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Salted Caramel Smoothie


2 bananas
8 dried dates
4 Tbsp of cashew butter
2 cups of coconut milk
1-2 cups of ice


  • Add all ingredients into your blending container.
  • Blend for 1 minute or until the mixture has a smooth consistency.
  • Enjoy and serve!
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The Rise Salad

Serves 1

1/2 cup baby kale, regular chopped kale or spinach
1/2 avocado
1 cup chopped cucumber or shredded zucchini
1/4 cup chopped walnuts or pumpkin seeds
1/2 cup fresh berries

Optional: Add your favorite protein

Toss salad together and drizzle with your favorite dressing

Balsamic Vinaigrette

2/3 cup olive oil
1/3 cup balsamic vinaigrette
1 clove garlic, minced
1 teaspoon Dijon mustard
Pinch of salt


1. Combine all ingredients in a glass jar and shake well till thoroughly blended.

 This recipe is a favorite of our Group Coaching Program at RISE from Chef Jenny, our nutritionist.  

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