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Gluten Free Crustless Pumpkin Pie


  • 15 oz. can organic packed pumpkin puree (NOT pumpkin pie filling)
  • 1 cup full-fat unsweetened canned coconut milk (called “coconut cream” when sold in cartons)
  • 2 tbsp coconut oil, melted (plus more for ramekins)
  • 1 tbsp real vanilla extract
  • 2 tsp stevia or monk fruit extract (or more, to taste)
  • 3/4 cup brown rice flour
  • 1 tbsp freshly ground flaxseed
  • 2 tsp baking powder
  • 1/2 tsp sea salt
  • 2 tsp ground cinnamon
  • 1 tsp ground pumpkin pie spice


  1. Preheat oven to 375F.
  2. Wipe down bottoms and sides of eight 6-oz. ramekins with coconut oil. (You can also use 8-oz. glass custard dishes.)
  3. In a medium mixing bowl, whisk together the pumpkin puree, coconut milk, coconut oil, and vanilla until well-mixed and fluffy, about 30-60 seconds.
  4. In a small mixing bowl, whisk together the rice flour, flaxseed, baking powder, salt, cinnamon, and pumpkin pie spice until thoroughly combined.
  5. Pour the dry...
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Delicious Thanksgiving Side Dishes by Chef Mareya

Maple Roasted Brussels Sprouts with Crisped Turkey Bacon


  • 2-4 big handfuls of Brussels sprouts.
  • 2 tablespoons of olive oil
  • 1 package of nitrite-free turkey bacon
  • Himalayan Pink Salt and pepper to taste


  1. Preheat oven to 400 degrees
  2. Slice each sprout in half.
  3. Spread all the sprouts out on a baking pan
  4. Toss with olive oil
  5. Shower with coarse salt and fresh cracked pepper
  6. Bake for 30 + minutes until fully roasted and soft in the middle. 
  7. While the sprouts are roasting, crisp your turkey bacon in the microwave between two paper towels, high heat for about 4 minutes.
  8. When the sprouts are done, toss with the bacon and serve.


Roasted Garlic Mashed Cauliflower


  • 1 head of cauliflower, chopped into florets
  • 1/2 red onion, diced
  • 5 garlic cloves, chopped
  • 2 Tbsp fresh parsley
  • fresh chives, minced
  • Himalayan Pink Salt and pepper


  1. Steam you cauliflower for about 6 minutes, until fork tender. Drain, and add them to your food processor.
  2. ...
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Mindful Minestrone Soup by Tana Amen


  • 1/4 cup vegetable broth or 2 tablespoons coconut oil we prefer broth
  • 1 onion coarsely chopped
  • 2 celery stalks chopped
  • 1 carrot chopped
  • 1 zucchini sliced
  • 1 teaspoon fresh thyme
  • 1 bay leaf
  • 1 15-ounce can stewed tomatoes
  • 4 cups low-sodium vegetable broth
  • 2 cups kidney beans soaked, rinsed, and cooked (only use canned beans in a pinch)
  • Shirataki orzo-style noodles (optional)
  • 2 cups fresh spinach
  • 2 tablespoons fresh parsley
  • salt and pepper to taste


  1. Heat 1/4 cup vegetable broth for sautéing, or coconut oil if desired. Stir in onion, celery, and carrot. Stir frequently for about 5 minutes.
  2. Add zucchini, thyme, and bay leaf, and cook for another 2 minutes.
  3. Stir in tomatoes and vegetable broth. Bring to a boil, reduce heat, and simmer for 10 minutes. Stir in beans and pasta (if desired), and simmer for 10 minutes.
  4. Add...
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Maple Zucchini Crisp by Dr. Hyman



  • 5 medium zucchini (6 cups), peeled and diced into ½-inch cubes
  • 1 lemon zested (about 1 tablespoon)
  • 2 lemons, juiced (about cup juice)
  • cup pure maple syrup
  • ¾ teaspoon ground cinnamon
  • ¼ cup blanched almond flour
  • 1 ½ tablespoons ground flaxseeds

Crisp Topping

  • ½ cup raw sliced almonds
  • 1 cup raw pecans, chopped
  • ½ cup raw walnuts, chopped
  • 1 tablespoon pure maple syrup
  • 1 ½ tablespoons coconut oil, melted
  • ¼ teaspoon sea salt

Optional garnish

  • ¾ cup canned coconut cream, chilled (solids only)


1. Preheat the oven to 375°F.

2. In a medium saucepan, add the diced zucchini, lemon juice, zest, maple syrup, and cinnamon. Bring to a boil over medium heat and cook, stirring every 5 minutes until the zucchini has softened.

3. While the zucchini is cooking, make the crisp topping. Mix all ingredients in a medium bowl. Spread out on a parchment-lined baking sheet and bake for 10 minutes. Remove...

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Curry Cashew Chicken Lettuce Cups by Chef Mareya


  • 1 pound chicken breasts, poached and cubed
  • ½ cup diced celery
  • ½ cup diced cored Fuji, Gala, or Pink Lady apple
  • ¼ cup cashew pieces, toasted
  • ¼ cup currants


  • 1 cup plain Greek yogurt
  • 1½ tablespoons Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons curry powder
  • 1 teaspoon each sea salt and ground white pepper, plus more as needed
  • ½ teaspoon ground ginger
  • 12 whole butter lettuce leaves, for serving
  • 1 tablespoon raw hemp hearts (optional)


  1. In a large bowl toss together the chicken, celery, apple, cashews, and currants.
  2. MAKE THE DRESSING: In a small bowl, whisk together all the dressing ingredients until smooth.
  3. Pour the dressing over the chicken mixture and toss until well coated. Adjust the seasoning as needed.
  4. Serve scoops of the chicken salad in the butter lettuce leaves and top with a sprinkle of hemp hearts, if desired, for an added omega-3 boost and a nice little pop of texture. 

For more...

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Teriyaki Beef Stir Fry


  • ½ cup water
  • cup wheat-free tamari or soy sauce
  • 2 drops liquid stevia extract
  • ¼ cup fresh orange or pineapple juice
  • 4 garlic cloves, minced
  • 1 inch fresh ginger, peeled and cut into thin strips
  • 1 pound flank steak, cut against the grain into thin strips
  • 2 teaspoons coconut oil
  • 4 cups broccoli florets
  • 1 medium onion, chopped
  • 1 tablespoon minced fresh ginger
  • 1½ teaspoon cornstarch
  • 2 cups brown rice


  1. In a small bowl, combine the water, soy sauce, stevia, juice, garlic, and ginger strips. Pour ½ cup of it into a plastic bag; add beef. Seal bag, and turn to coat the beef. Refrigerate for at least 1 hour. Cover and refrigerate remaining marinade.
  2. Remove steak from bag, and discard marinade. In a large nonstick skillet or wok, stir-fry beef in oil for 2−3 minutes or until no longer pink. Remove from pan but keep warm.
  3. Add broccoli, onion, and minced ginger to pan; stir-fry for 4 minutes or until vegetables are tender.
  4. Return beef...
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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...
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Cauli-Salmon Sushi Sandwich by Dr. Hyman

Sticky Cauliflower Rice

  • 5 cups cauliflower rice (use ready-made or see step 1)
  • 1 tablespoon coconut oil
  • teaspoon Himalayan salt
  • 2 tablespoons coconut vinegar
  • ½ cup coconut milk

Tahini Miso Sauce

  • cup tahini
  • 1 large garlic clove, peeled and finely grated
  • 1 teaspoon wasabi paste (optional)
  • 1 teaspoon fermented miso paste
  • 1 tablespoon coconut vinegar
  • 1 tablespoon coconut aminos
  • ¼ cup cold filtered water


  • 6 organic raw nori seaweed sheets
  • 1 large cucumber, julienned
  • 8 ounces wild-caught pre-cooked salmon, skinless and broken into pieces (option to use smoked or canned salmon instead)
  • 1 cup purple cabbage, thinly sliced
  • cup scallions, white and green part, thinly sliced


1. If you’re making cauliflower rice at home: Chop the cauliflower into one-inch chunks, including the core. Transfer a third at a time to a food processor and pulse until the cauliflower has a rice texture.

2. Heat the coconut oil in a large sauté pan over high heat....

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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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