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5 Minute “Flat-Belly Lunch” Recipe

If you’re like me, lunch can be an after-thought…

Oh! It’s 1 o’clock, I’m hungry, and I need to keep my energy up to tackle my to-do list!

Most of my clients and Reboot & Refresh members are super busy, mostly moms with a ton on their plates, and they want healthy recipes that give them energy while being easy and delicious. That’s my speciality!

I’ve created the perfect lunch that’s filled with foods for energy, takes 5 minutes to make, and helps keep my tummy in a happy state (read: no gluten bloating, protein rich, and filled with gut-supportive greens):

Collard Wrap “Sandwich”


2 big collard leaves

1/2 cup hummus

1/2 avocado, sliced

2 tablespoons olive paste (or chopped kalamata olives)

2 tablespoons raw sauerkraut

2 teaspoons hemp seed oil


Wash and dry the collard leaves. Remove the thick stem sticking out below the leaf.

With the shiny, “front side” of the leaf facing up, spread half the hummus on the center of each leaf.

Top with the remaining ingredients and wrap, burrito style.

Serve and eat raw ~


Now You Can Try Amande For Free (It’s My New Favorite Yogurt!)

Click Here To Tweet About This Contest!

I discovered that dairy really doesn’t do my body good back in 2000, and ever since I’ve been looking for new dairy-free products to spice up my menus.Laken loves amande yogurt

Many of my clients find they feel and look better when they remove dairy from their diets, so in the interest of market-research I get to spend a lot of time in health food stores, scanning the shelves for new products.

(I wrote an article for the super-glamorous CoCoEcoMagazine last month about going dairy-free to improve adult acne and eczema…)

Also, my 4.5 year old son is really into yogurt, and I like feeding it to him: it has those great live cultures like acidophilus, bifidobacterium bifidum, and other lus-es and um’s and us-es…all those unpronounceable words that mean your digestive system is getting the healthy bacteria it needs to keep your entire body running smoothly.

Non-dairy yogurts are also an easy snack that offers protein, calcium, and healthy fats, but it’s hard to find one that’s lightly sweetened.

I just discovered Amande yogurt from Cascade Fresh, and I couldn’t be happier! Laken too!

(Do you see that grinning face above?) 

Amande is made from almond milk, fruit juices, and truly natural flavors and colors. No hidden MSG or toxic colorings here; instead, they use annatto, purple carrot, and elderberry juices.

Almonds are highly regarded in traditional medicines for supporting the digestive tract and nervous system, and are the only nut that helps to alkalinize an overly acidic body pH. According to Ayurvedic medicine, almonds strengthen the bones, nerves, and reproductive organs.

This stuff is so free of dietary problems (unless you’re allergic to almonds) that almost anyone can enjoy it: dairy free, soy free, lactose free, no refined sugar, gluten free, no casein, vegan, and kosher…

Amande is great for people who prefer or need both dairy-free and soy-free foods. It’s also good for people who need to avoid too many sugars. So that’s pretty much everyone!

You could win some free yogurt! If you want to try a free sample of Amande, enter my blog contest here by leaving a comment before Friday, June 24th at 12pm EST.

Tell me why you want to try this awesome new product line! And be sure to ask your local grocer to start carrying Amande and other great dairy-free options so that you, and others, can get healthy, delicious foods to enjoy.

Dairy Free Aioli Recipe

Just because you can’t stomach dairy doesn’t mean you have to give up the good stuff.

I recently discovered that raw green beans, picked fresh from the vine from one of my favorite local farms, are ridiculously yummy. Why have I been ruining them by cooking them?

Though I’m not one to guild the lily, I was inspired to create a dairy free aioli dip for these perfectly sweet and crunchy green beans.

So here’s the  recipe:

Dairy Free Aioli (serves 2, or 1 very hungry vegan)

2 tablespoons Follow Your Heart Vegenaise

1 teaspoon freshly smashed garlic paste

pinch sea salt

1/8 teaspoon extra virgin olive oil

1/8 teaspoon freshly squeezed lemon juice

1. Mix all together with a fork or spatula.

2. Dip freshly washed and dried green beans.

3. Eat.

4. Moan with delight.

Salacious Salad: What’s Alex Eating?

I’ll admit that most people think eating salads is boring and the only way they’ll be able to force themselves to lose weight – nay, nay, I say!

Check out my killer favorite salad – fit for a king or queen (or a construction worker!):

4 cups arugula and mixed greens

1 shredded carrot

1/2 cup hummus whisked with 1 tablespoon extra virgin olive oil for a dressing-like affect

1/3 cup chopped mixed olives (the good kind, not the ones from a can)

1/4 cup raw sunflower seeds

chopped red bell pepper (organic of course)

What’s Alex Eating? Mexican Breakfast!

I love a hearty, savory breakfast. I find that my body doesn’t like sugary, light food in the morning. My energy is always better if I have something substantial to kick off the day.

Since I ride my son to school every twice a day on my bike with a trailer attached (about an extra 50 pounds) I need something that sticks to my ribs!

This morning I made a really easy breakfast quesadilla that satisfied my stomach, energy needs and taste buds.


2 organic corn tortillas

1/2 cup vegetarian beans

1/3 cup Daiya vegan cheese (soy free, too)


I simply spread the beans and cheese between two corn tortillas and wrapped the quesadilla in foil. Bake at 400 for 10 minutes. Easy!

Alex’s Snacks: Coco-Choco Truffles

I was craving chocolate – again! Could have been the incessant ice-cream truck jingle outside my apartment, or because I walked about 10 miles with the family this weekend. Either way, my body wanted something dark, rich and sweet!

Since I don’t handle caffeine and sugar well (let’s face it – most of us don’t) I decided that the traditional chocolate truffles weren’t going to work, but I still wanted something bite-sized, slightly gooey and dark.

After checking out some raw-food recipes, I decided to dive in with my own take on a truffle. The carob in this recipe is mild and chocolate-like, while adding a whopping dose of iron. The cashews are creamy and provide minerals and protein, which I love:

1 cup cashews (soaked overnight in water), drained

4 tablespoons raw carob powder

5 large Medjool dates, pitted

1/4 cup unsweetened coconut flakes

1/2 teaspoon sea salt

I simply threw this all in a food processor, and blended the mixture until it was smooth. I scraped down the sides a few times as well. Then I rolled tablespoons sized scoops in coconut to create nice truffles. Delicious and healthy! My 3 year old really likes them too – and I don’t mind him having a few since they’re a good source of protein and iron.

What’s Alexandra Eating? Today’s Breakfast: Purple Smoothie

When I work with clients I often give them lists of suggested recipes, easy snacks and meals-on-the-go. Then they always ask me:

Alexandra, What do you eat?

So I’m going to start offering proof of how I eat on a regular basis! I won’t be vigilantly cataloguing every single meal like some foodies, but I will be giving you a general idea to show I “walk my talk!”

Today’s breakfast: Purple Smoothie!

A simple mix of thawed frozen blueberries and cherries (organic), a few raw baby bok choy leaves, banana, almonds and sunflower seeds (which have been soaked overnight in water and drained), Vitamin C powder, liquid chlorophyll and rice, hemp or almond milk. (I like to add my supplements into my smoothie!)

Even my picky 3 year old loves it!

Be well, Alexandra

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