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Buffalo Chicken Jalapeño Bake Makes 6 servings

For those of you who are clients of mine: Per Serving: ¾ Leaner, ¼ Lean, 1/6 Green, ¾ Healthy Fat, 3 Condiments


36 oz (2 ¼ lb) boneless, skinless chicken breasts, raw

1/2 cup sliced jalapenos (remove the seeds if you don’t like it too spicy)

8.5 oz reduced fat cream cheese

1 TBSP extra virgin olive oil

4 oz reduced fat shredded cheddar

2 oz reduced fat shredded mozzarella

¼ cup Frank’s Red Hot sauce

¼ tsp salt

½ tsp ground pepper

¼ cup fresh cilantro, roughly chopped (optional)


Pre-heat oven to 400°.

Season chicken breasts with salt and pepper, then lay on a cooling rack over a cookie sheet wrapped in foil. Bake chicken breasts for 40 minutes at 400F.

Once your timer hits 20 minutes, start on the filling. Add olive oil into a pan over medium heat. Once oil is heated, add jalapenos into the pan.

Once jalapenos are soft and cooked, add cream cheese, and frank’s red hot to the pan. Mix together until creamy and combined.

Remove chicken from the oven and let cool slightly. Lay chicken into a casserole dish, then spread cream cheese mixture over it, then top with cheddar and mozzarella cheese.

Bake for 10-15 minutes at 400F. Broil for 3-5 minutes to finish.

Optional: Top with extra jalapenos before you broil. Top with chopped cilantro (also optional).

Serve with sliced bell peppers and celery to round out your greens!
Detoxifying Green Smoothie Why a Green Smoothie?

Green Drinks provide a ton of nutrients and often are hydrating (especially if made with coconut water). Many greens bind heavy metals and excrete them out of the body. Green drinks can be filling and with such few calories! So what are you waiting for?

Make one today!


1 Banana

1 Kiwi

1/2 cup of Berries

1.5 Handfuls of Spinach (or other leafy greens)

1 cup Coconut Milk or Water

Blend all ingredients in blender until smooth and Enjoy!
Thai Coconut Chicken Curry
Serves 2

1/4 cup scallions chopped (whites and greens separated)

1 1/4 tbsp Taste of Asia Red Curry Paste

1 garlic clove minced

3/4 cup Thai Kitchen lite Coconut milk

2 tsp fish sauce

2 tbsp fresh cilantro chopped

1/2 tsp salt

16 oz boneless skinless chicken breasts cubed (2 inches) 24 oz Cooked Cauliflower rice


Spray a large nonstick skillet with cooking spray. Over medium high heat add scallion whites, garlic, and red curry paste and sauté 1 minute. Add cubed chicken and salt cooking until chicken is done and no longer pink inside. Add coconut milk and fish sauce, mix well. Simmer 2 minutes. Remove from heat, mix in scallion greens and cilantro. Serve over cauliflower rice.

Lean & Green (1 serving = 1 leaner, 3 greens, 3 condiments and 1 healthy fat)
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