May 04 2016

Mango Lime Smoothie

I’ve had lots of great feedback from women on this new Mango Lime Smoothie that is in our 14-Day Spring Cleanse and I wanted to share the recipe with you. It’s a great alternative to traditional berry-based smoothies and it’s a perfect fresh addition to your spring menu.

And, really quickly, speaking of your new Spring menu, Chef Jackie and I opened the doors to our 12-Week Spring and Summer Menu Plan this week and we’ve had lots of takers! You have a few more days to snag yours at our special pricing (100+ Spring & Summer recipes in done-for-you weekly plans!). See the post just below this one for all the details.

Enjoy this refreshing new smoothie and let me know how you like it!

Mango Lime Smoothie

Serves 1-2
Dietary Gluten Free, Vegan, Vegetarian
Meal type Beverage, Breakfast, Lunch
Misc Child Friendly, Freezable, Pre-preparable, Serve Cold
This is a refreshing smoothie that is a great alternative to berry based smoothies!


  • 8-12oz almond or coconut milk (organic if possible)
  • 1 tablespoon raw honey (optional)
  • 1/4 teaspoon vanilla extract (optional)
  • 1 tablespoon coconut oil (melted, Friendly Fat)
  • juice of one lime or a few drops of lime essential oil
  • 1 cup mango (fresh or frozen, Colorful Carbs)
  • 1-2 cup spinach (Colorful Carbs)
  • 1 banana (alternatively you can use 1/2 avocado + 1-2 drops organic stevia or 1 Tbsp. raw honey, Colorful Carbs if using banana; Friendly Fat if using avocado)
  • 1/8 teaspoon unrefined sea salt
  • 1-2 tablespoon collagen from grass-fed beef (Great Lakes or Bulletproof brands are favorites, Powerful Protein)
  • 1-2 tablespoon chia seeds (Friendly Fat)


Step 1
Combine all ingredients, liquid first, in a high-powered blender and blend thoroughly. Thin with more liquid if needed. Add chia seeds just before drinking.


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May 01 2016

50+ BRAND New Spring + Summer Recipes for YOU!

Chef Jackie and I have a brand NEW REAL Food REAL Fast 12-Week Spring + Summer Menu Plan.

Chef Jackie’s outdone herself (once again) and come up with easy, delicious, balanced REAL food recipes your whole family is going to love this Spring & Summer. Grilled recipes, lots of delicious easy sides and salads and a whole pantry packet with 18 dressings, dips, marinades and rubs!

They are all Paleo, which means they are grain – free (with the exception of a few recipes that use quinoa, which is technically a seed). The recipes are all gluten-free and dairy-free. You also won’t find any corn, soy, or refined sugar in these recipes and they either are or can easily be made with no nuts or seeds.

We are committed to bringing you recipes and support that will make your life easier. This plan is no exception! It is filled with super simple recipes that the whole family will love no matter if you are dealing with any food allergies or health issues or not.

Here’s what some of the people in our private REAL Food REAL Fast Facebook Community have posted about the plans:

  • “Clean recipes without having to search! Love all your recipes.”
  • “The biggest benefit is getting recipes that are healthy!”
  • “My kids asked for ‘seconds please’ in their lunch box the next day!”
  • “The Berry Steak Salad is seems gourmet but it’s so easy and delicious!”
  • “This has made my life so much easier every week!”
  • “I’ve enjoyed everything! This is such a great thing for our family.”
  • “We haven’t had a recipe we didn’t like yet!”

What are some of the recipes in the plan?

There are beef, chicken, turkey, fish and egg recipes along with veggie sides, smoothies, sweet treats and more. Some favorites include:

  • Apple Pie Patties
  • Berry Steak Salad
  • Grilled Salmon Packets
  • Mandarin Slaw
  • Raspberry Vinaigrette

Just what are the benefits to purchasing our 12-Week Menu Plan? You get:

  • 12-Weeks of Done-For-You seasonal menu plans that will SAVE YOU TIME, MONEY and ENERGY;
  • 50+ BRAND NEW recipes that are balanced and delicious that your whole family is going to love;
  • A weekly email with tips, tricks, charts and our favorite brands so you don’t have to think so hard;
  • Access to our private Facebook Group you can connect with us and our amazing community every day;
  • A FREE 30-Day Trial to Plan to Eat, an online menu planning and shopping list program that we love;
  • Peace of mind that you are feeding your family healthier every single day!

Frequently Asked Questions:

Q: What if I’ve purchased an previous 12-Week Menu Plan, are these the same recipes?
A: If you’ve purchased a previous plan, you’ll still have 50+ BRAND New Recipes. If you are NEW to our menu plans, you’ll receive 110+ BRAND New recipes!

Q: Are the recipes gluten and dairy-free?
A: Yes! They are actually grain-free (Paleo), but don’t let that scare you off if it’s new to you. It doesn’t mean you can never have grains again. The recipes are super delicious and you’re not going to be feeling deprived of anything for long! Click HERE for a sample menu plan.

Q: Do the menu plans cover breakfast, lunch and dinner?
A:  Yes. Lunches are usually ‘Seconds Please’, which means using some of last night’s dinner as part of your lunch. This is a simple trick that makes our lives so much easier and will do the same for you. Cooking once and eating twice saves your time and your energy.

Q: What about desserts and sweet treats?
A: We give you a sweet treat suggestion each week along with the recipe!

Q: Are there repeats in the menus?
A: There are 50+ new recipes over the 12 weeks so there aren’t too many repeats, but there are some. And, of course you get to decide to follow the plan exactly or ‘cut and paste’ it to meet your needs.

Q: What else do I get with the plan?
A: You are going to get lots of resources each week including charts with our favorite brands, nutrition coaching and tips for getting your family on board, educational and cooking class videos and more!

Q: Is this a good plan for vegetarians or vegans?
A: While we believe in eating lots and lots of plant food, these are not vegetarian or vegan based menu plans. High quality animal foods are very beneficial to our health and we incorporate them daily along with lots of plant foods.

Q: Will this help me with (insert condition)?
A:  While we are not saying following this plan heals anything, when the body is given what it needs, a.k.a. REAL food that is balanced with Powerful Protein, Friendly Fat and Colorful Carbs, it is supported in healing itself. We’ve received lots of testimonies over the years that switching to our REAL food plans and programs have indeed made small and HUGE impacts on people’s health.

Q: What if I change my mind?
A: If you purchase the plan and email us within 7 days of receiving your Week One email because you’ve changed your mind for any reason we will refund your money.

Q: Do I have to be on Facebook?
A: Nope,  you get everything you need in your weekly emails and you can always email us with questions. The private REAL Food REAL Fast Facebook community is a big added BONUS but not necessary to your success.

Q: Why am I getting a 30-day trial to Plan to Eat – do I have to buy it?
A: We find the Plan to Eat menu planning and shopping list platform super easy to use and loved by many of our people. You get a 30-day no-strings-attached trial and if you love it as much as we do you can decide to sign-up. If not, no problem.

The value this program can bring to you and your family’s life is hard to put a tag on but for sure what you get is well worth over $300 with all the menu plans, coaching, charts and guides, BUT…you can get the 12 Weeks of Done-For-You Menu Plans and all the BONUSES for only $79 if you purchase by Sunday, May 8th at midnight EST. After May 8th the investment goes up to $99. Still worth it, but why not save yourself some money and get started right away!

Just $79 if you purchase by May 8th at midnight EST! For less than $6.60 every week you will have your menu plan done for you, your recipes delivered to your inbox with tips and favorite brands as well as private coaching support with Chef Jackie and me. Less than a few cups of coffee or a couple of kombuchas to get yourself and your family eating healthier every single day!

click here to purchase




Get started today – there’s no risk to you at all, only the chance to save time, money and most importantly brain power because we are doing all the planning for you!

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Apr 20 2016

Best Spring Salad Ever!

Chicken Quinoa Walnut Salad

Can I just say how much I love my friend and colleague Chef Jackie White of Prep Like a Chef?!? She makes life easier and more delicious with her recipes.

I’ve been testing a lot of recipes lately for Coach Jill Tanis’ and my new 14-Day Spring Cleanse and for Chef Jackie’s and my new 12-Week Menu Plan Program (coming in just a few weeks!) and this Chicken Quinoa Walnut Salad is one of our favorite new recipes for Spring. My kids adore it and even eat it for breakfast!

I want to share it with you so you can enjoy it and get a taste of what you CAN eat when you are eating REAL and when you are taking part in the 14 Day Cleanse and as an example of one of the recipes you’ll find in our new upcoming 12-week menu program.

I hope you enjoy this salad as much as we do!

Here’s to creating a sweeter life,

P.S. Just In case you didn’t get to join us on the LIVE Q & A call last night to learn more about the 14 Day Spring Cleanse, you can still listen in by clicking HEREThere are only a few days left before the doors close on registration for the cleanse. If you already know you want to join us click HERE to sign-up today!

Chicken Quinoa Walnut Salad

Serves 4
Prep time 20 minutes
Cook time 2 hours
Total time 2 hours, 20 minutes
Dietary Gluten Free
Meal type Lunch, Main Dish, Salad, Side Dish
Misc Child Friendly, Freezable, Pre-preparable, Serve Cold
By author Chef Jackie White
This Quinoa Walnut Chicken Salad is the perfect spring and summer salad!



  • 2 cups chicken (cooked; Powerful Protein, Friendly Fat)
  • 2 cups quinoa (rinsed, soaked and cooked; Colorful Carbs)
  • 3/4 cups walnuts (toasted lightly, chopped; Friendly Fat)
  • 1/4 cup raisins (Colorful Carbs)
  • 1 Large apple (chopped; Colorful Carbs)
  • 1/2 bunch green onions (chopped; Colorful Carbs)
  • 1 Large carrot (grated; Colorful Carbs)


  • 1/4 cup lemon juice (freshly sqeezed)
  • 2 tablespoons maple syrup
  • 1 clove garlic
  • 1 teaspoon sea salt (unrefined, i.e. Redmond, Celtic, Himalayan)
  • 1/2 teaspoon pepper
  • 1/4 teaspoon curry powder
  • 1/4 cup avocado oil or olive oil (Friendly Fat)


Prepping 1 day before: if possible, soak quinoa for 2+ hours in water at room temperature with a splash of apple cider vinegar to help it be more nutritious and digestible. Always rinse quinoa before cooking to get rid of a natural element whose bitter taste protects the plant but doesn't taste so great. Cook and chop chicken. Mince garlic.

You can always bump up the amount of chicken to increase the Powerful Protein and add chopped celery, shredded zucchini and/or spinach for more Colorful Carbs. It’s also great served on top of greens. Sub pecans for walnuts.




Step 1
Combine chicken, quinoa, walnuts, raisins, apple, onion, and carrot in a large bowl.
Step 2
In a small bowl combine lemon juice, maple syrup, garlic, salt, pepper & curry powder.
Step 3
Gradually whisk in oil.
Step 4
Toss salad with dressing.
Step 5
Refrigerate 2 hours or overnight for best flavor.
Step 6
Taste and adjust seasoning if needed.


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Mar 25 2016

How to Cook Eggs So They Peel Perfectly

steaming eggsHey, if you happen to do things last minute like I do, you may not have hard boiled those eggs for coloring yet.

This year my friend Chef Jackie White of Prep Like a Chef suggested I steam my eggs. She’s been doing this recently and loves it.

The eggs come out beautifully and most importantly peel so easily. No chunks of egg white come off when you peel them. And, you can put the eggs in cold instead of bringing them to room temperature. Works great for farm fresh eggs and store-bought.

Even if you already colored eggs (go you!), try this the next time you want cook the perfect hard-boiled (or hard-steamed??) eggs!

Click HERE for the short video!

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Mar 15 2016

One Mom’s Healing Story for Herself and Her Son

I love Melissa’s story. It hasn’t been an easy path for her and it’s ongoing but it’s been so worth it for both her and Jake. Healing stories always remind me how powerful food is and they give me hope. I’m sharing Melissa’s story so you can be inspired and know that when you have support, resources and persistence, healing can and does happen.

melissa and jake“It all began four years ago when an anaphylactic allergic reaction sent me to the ER after giving birth to my son from the epidural tape.  That sent my body spiraling out of control and into a health tail spin.  I started having horrible insomnia, body aches and pains, and chronic fatigue.  My body was also extremely hyper sensitive to anything.  I developed random unknown rashes and panic type episodes.  I had this little bundle of joy and felt worse than I ever had in my entire life. 

I wondered how I was supposed to care for this baby when I was so tired I could barely function.  I knew I had to do something since I had a little one who depended on me to take care of him.  I saw countless doctors, traditional and holistic, who couldn’t quite figure out the source of my discomfort.  Each one had a different theory.  I tried numerous natural supplements with no relief, and had negative reactions to many.  I tried to do the best I could to be a good mom while dealing with all of this.  As if this weren’t enough, when my son was around a year old, he was diagnosed with eczema, egg, milk, seasonal, and pet allergies, and severe developmental speech delay. 

As you can imagine, this was devastating news.  My heart sank.  I knew there had to be a connection between these issues, and my instinct told me something was wrong.  So I took him to see holistic pediatrician Dr. Sue McCreadie.  She diagnosed my one and a half year old son with multiple vitamin deficiencies, leaky gut, and food sensitivities.  She said his speech could be delayed from his brain not getting the right amount of fat due to the malabsorption.  I felt horrible for my son and like it was my fault since I probably passed a lot of these things on to him. 

Dr. McCreadie suggested going on a paleo diet to help heal his gut.  She gave me the names of a few cookbooks to order that had a lot of valuable information in them as well as recipes, and Angelle’s contact information for added support.  Since I love my son more than anything and his wellbeing is my priority, I decided to take on this task despite how I felt.  

I first ordered the books and read them from front to back.  I was shocked at what I read.  I always thought I was eating healthy and did my best to eat organic when possible, however, the information I read made me discover I was not.  I even felt bad I was giving these unhealthy foods to my son which, in turn, was probably making his health issues worse.  This started the beginning of our “real food” health journey. 

Paleo was a daunting and very overwhelming undertaking for me at first, and since my son is allergic to egg, it made it even more difficult.  I cried a lot wondering where to start and how I was going to do this.  I had to change pretty much the whole way we ate.  This was so much harder than going just gluten or dairy free.  I don’t know if I would have had the strength to do it for myself, but the love for my child was so powerful I used all my persistence and determination to make it my mission to figure this out. 

I knew I needed help, so I contacted Angelle.  She came to our house to help me get started.  She provided me with recipes, meal planning tools, and her picky eater guide to help me with my sons eating habits.  The guide really did work! My son started trying more and I think he liked the wholesome food better than the gluten free bread with earth balance spread.  I know now, yuck!

I decided that I was going to eat the same way my son ate so he wouldn’t feel like he was singled out.  During this time, I decided to be tested for the health issues my son had to see if I did pass them on.  I found out that I do, in fact, have many of them among others.  I couldn’t believe all these years, and I didn’t know this.  So my son and I are working together to eat organic wholesome real food in order to heal our bodies.  I also replaced all cleaners and toiletries with natural ones trying to live as much toxic free as possible.  Since then, I have learned so much. 

My son’s speech is at normal levels now, and his gut is healing slowly but surely.  He is improving in every way due to our commitment.  My health still has a ways to go, but is slowly getting better.  I strive to do as much organic and natural as I can.  I feel my new purpose in life has become to embrace true health and wellness for my family, and help others with their health journey as well.  I research all the time to learn as much as I can, and I love trying new recipes.  I even recently started making some of my own body care products.  I am astounded at all the toxic things found in them. 

During my quest, I have developed some of my own recipes as egg free paleo is a real challenge.  Breakfast seems to be the most difficult as most recipes have egg in them.  So I wanted to share with you my egg free pancake recipe.  After many experiments, I finally came up with one that stays together and tastes delicious.  My son absolutely loves these and I hope you enjoy them as much as we do! I am so thankful for this journey.  It has led to my sons healing and hopefully my own, and introduced us to what true health means.”

Melissa Bordes is mom to 4-year old Jake who is “intelligent, loving and has the most amazing sense of humor.”

Jake’s Banana Pancakes

Serves 2
Prep time 10 minutes
Cook time 10 minutes
Total time 20 minutes
Dietary Gluten Free
Meal type Breakfast, Snack
Misc Child Friendly, Freezable, Pre-preparable, Serve Cold, Serve Hot


  • 1/2 cup almond flour (Friendly Fat)
  • 2 tablespoons arrow root
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • dash unrefined sea salt
  • 1/3 cup mashed ripe banana (Colorful Carb)
  • 1/2 tablespoon ground flax mixed with 1 1/2 Tablespoon water (Mix and let sit for 10 minutes to thicken as an egg substitute.)
  • 1/2 teaspoon vanilla
  • coconut oil for griddle


Step 1
Preheat pan or griddle on medium heat.
Step 2
Mix dry and went ingredients separately, then combine. Mixture will be thick.
Step 3
Grease pan with coconut oil.
Step 4
Place a small scoop of batter onto pan and use back of spoon to spread and flatten. These will not spread or rise so shape them to your desired size and thickness. Usually about 3”-4” diameter if you make 4.
Step 5
Turn heat down to medium-low or low and cook until bottom is golden brown, flip, and continue cooking until that side is golden brown. These burn easily, so adjust temperature accordingly. They will also be a little soft in the center. Cook until desired consistency.
Step 6
Top with coconut oil, dip in maple syrup and enjoy.



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Angelle believes in me. She helps me believe I can feed my family better and gently pushes me not to get lazy with the food choices and food prep. It was very educational to go shopping with Angelle. She also helped me realize I need to ask for help – both from friends and family members – and to get my children to participate in food prep. I’d like a year-long program where we shop once a month and do food prep together once a month!