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SUMMER SALAD WITH CURRY CHICKEN

Everything you want from a meal-sized salad.  It’s fresh, bright, flavorful, and filling!!

Ingredients

For the salad:

  • 4 boneless, skinless chicken breasts (we recommend free range and organic ingredients)
  • 1 teaspoon refined coconut oil
  • Spring mix of greens of your choice
  • 1 red bell pepper, chopped
  • 1 cucumber, sliced
  • 2 cups fresh pineapple, chopped
  • 1 cup red onion, chopped
  • Sesame salt, to taste (optional)

For the spice rub:

  • 2  tablespoons curry powder
  • 1/2 tablespoon onion powder
  • 1 to 1/ 2 teaspoons crushed red pepper flakes
  • 1 1/2 teaspoons sea salt
  • 1 teaspoon dried parsley

For the dressing:

  • 1/2 cup plain Greek yogurt
  • 2 tablespoons Dijon mustard
  • 11/2 tablespoons maple syrup
  • 1 tablespoon fresh lemon juice
  • Salt and pepper, to taste

Directions

  • Combine the curry powder, onion powder, crushed red pepper flakes, sea salt, and parsley in a small bowl to create the rub. Use as much of the rub as needed to cover each chicken breast. You may have a bit of the spice rub left over.
  • Heat one teaspoon of coconut oil in a skillet over medium heat. Placed seasoned chicken breasts into the skillet and cook for about 10 minutes on each side until juice runs clear. Remove from heat and let sit for a few minutes to cool. Once cool, slice the chicken for the salads.
  • While the chicken is cooking, place all ingredients for the dressing in a small jar or bowl. Whisk until combined and set aside.
  • Divide your greens, bell pepper, cucumber, pineapple, and red onion onto four plates. Top each with a portion of chicken. Drizzle a little creamy Dijon dressing over each salad and top with a sprinkle of sesame salt, if using.

 

 

THE LIVE FREE GROUP is a lively, energetic, integrity-based group of integrative health coaches bringing people together from all walks of life who want to seriously improve their health and lifestyles. We want you to know science has proven that poor health and degenerative diseases are preventable. You can achieve good health and you can maintain the changes made and have big results in how you feel and live. Please take a moment to subscribe to our blog, join our mailing list, like us on facebook, follow us on twitter, connect with us on linkedin, google+ and find us on Pinterest. Contact us if you have any questions or to set up a Free consultation

LUSCIOUS LEMON CAKE

Gluten-Free Lemon Pound Cake

 

This is a fluffy, soft lemon cake… BURSTING with lemon flavor… a dessert that will satisfy your sweet tooth on any occasion…maple syrup adds a delicious natural sweetness!

INGREDIENTS:   (we recommend organic and free-range ingredients)

  • 5 eggs
  • 1/3 cup coconut oil, melted
  • 1/3 cup maple syrup
  • 1/3 cup lemon juice
  • zest of 1 lemon
  • 1/2 cup plus 1 T coconut flour
  • 1/4 cup Arrowroot starch
  • 1/2 t baking soda
  • Pinch salt

For the glaze:

  • 1/3 cup butter, for glaze
  • 2 T maple syrup, for glaze
  • 2 T lemon juice, for glaze

METHOD:

1. Preheat the oven to 350℉ and grease a loaf pan.

2. In a mixing bowl, whisk the eggs with the coconut oil, maple syrup, lemon juice, and lemon zest.

3. Add the coconut flour, tapioca starch, baking soda, and salt. Mix well.

4. Transfer to prepared loaf pan. Bake for 40 minutes, or until a toothpick inserted in center of cake comes out clean.

5. Remove from pan and cool completely.

6. In a small bowl, mix together the coconut butter, maple syrup, and lemon juice for the glaze. Spread on cake.

 

 

Slice and enjoy!!

 

THE LIVE FREE GROUP is a lively, energetic, integrity-based group of integrative health coaches bringing people together from all walks of life who want to seriously improve their health and lifestyles. We want you to know science has proven that poor health and degenerative diseases are preventable. You can achieve good health and you can maintain the changes made and have big results in how you feel and live. Please take a moment to subscribe to our blog, join our mailing list, like us on facebook, follow us on twitter, connect with us on linkedin, google+ and find us on Pinterest. Contact us if you have any questions or to set up a Free consultation

SPAGHETTI SQUASH PIZZA

squash-pizza

Spaghetti Squash Pizza Crust

Weekend Indulgence!!!

Here’s the thing with this pizza: The crust is made from spaghetti squash. No flour. No butter. Just veggies and cheese, please.

INGREDIENTS: (We recommend organic and free-range ingredients)

Spaghetti Squash Pizza Crust, makes one large crust:

  • 1 spaghetti squash
  • 1 egg
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne
  • 1/2 teaspoon salt

METHOD:

  • First, carefully cut the squash in half and scoop out the seeds and innards. This part kind of smells like autumn, because it reminds me of carving pumpkins.
  • Lightly coat the inside of the squash in a couple teaspoons of olive oil. Bake at 375°F for about 45 minutes, until the inside is easy to shred with a fork. Allow to cool. Scoop out the insides. Place on a plate or baking dish with paper towels. We want to try and soak up any excess moisture from the squash.
  • In a bowl mix together the squash, egg, and spices. Set aside.
  • Preheat the oven, with the baking sheet inside, at 400°F. Once the oven is hot enough, remove the pan, cover with parchment paper, and spread the spaghetti squash mixture over the baking sheet in a thin layer. Bake until the edges begin to brown, around 20-25 minutes.
  • Cover in a little sauce (use homemade or store-bought), cheese, and your favorite toppings. Bake for another 4-6 minutes, until the cheese is nice and melted
  • This pizza crust is quite tasty. Impressive. The texture is not like thin crust pizza exactly, so don’t go into it expecting that. It’s different. But it’s super delicious.

THE LIVE FREE GROUP is a lively, energetic, integrity-based group of integrative health coaches bringing people together from all walks of life who want to seriously improve their health and lifestyles. We want you to know science has proven that poor health and degenerative diseases are preventable. You can achieve good health and you can maintain the changes made and have big results in how you feel and live. Please take a moment to subscribe to our blog, join our mailing list, like us on facebook, follow us on twitter, connect with us on linkedin, google+ and find us on Pinterest. Contact us if you have any questions or to set up a Free consultation. 

SURPRISING SIGNS OF GLUTEN INTOLERANCE

Gluten Intolerance is a Real Condition

Gluten – which means “glue” in Latin – is a family of proteins found in cereal grains like wheat, rye, and barley. It is created when two cereal proteins, glutenin and gliadin, join together. This bond is what makes dough elastic, allows baked goods to rise, and gives bread its chewy texture.

Although gluten is one of the most widely consumed proteins around the world, and humans have been eating wheat (and gluten) for at least 10,000 years, the rate of gluten-related disorders has quadrupled since 1950. And, as of yet, no one can explain with certainty why we are seeing a sudden rise of sensitivities to gluten-based foods.

To say that gluten is a complex and controversial topic is a huge understatement. Depending on whom you ask, gluten is either perfectly healthy for the vast majority of people, or it is entirely unfit for human consumption.

Whether the uptake in gluten intolerances can be attributed to widespread use of GMOs, our genes, or various environmental triggers is still a matter hotly debated. What we do know is that gluten intolerance is a real condition and that it is clinically distinct from other gluten-related disorders.

The Difference Between Celiac Disease, Wheat Allergy, and Gluten Intolerance

Affecting 1% of the population worldwide, celiac disease is an autoimmune disorder. When someone with celiac disease eats even small amounts of gluten – 50 milligrams, the equivalent of a single crouton – it triggers an immune response by producing autoantibodies that attack the lining of the small intestine. Damage to the tissues of the small intestine prevents nutrients from being properly absorbed by the body, which can lead to malnutrition, infertility, lactose intolerance, and even cancer. While some people are asymptomatic, there are 300 known symptoms of celiac disease. To be diagnosed with celiac disease, you will need to submit to a blood test, and if antibodies in your blood indicate you have this condition, you will need to undergo an endoscopic biopsy to confirm a diagnosis.

Also an immune system response, wheat allergies occur when the body reacts to one or more wheat proteins as if they were harmful. But, unlike celiac disease, wheat allergies do not cause damage to the intestines and its symptoms are in line with other allergic reactions: sneezing, runny nose, nausea, rashes, bloating, and watery eyes. Wheat allergies can be diagnosed through a skin test or a blood test.

The least understood of the gluten-related disorders is gluten intolerance, or more formally, non-celiac gluten sensitivity. While it shares many of the symptoms of celiac disease, gluten sensitivity doesn’t incite inflammation in the small intestine. Unfortunately, there are no reliable tests to determine gluten sensitivity and it is only diagnosed once celiac disease and an allergy to wheat have been ruled out first.

Symptoms of Gluten Intolerance

Researchers believe that, of the gluten-related disorders, non-celiac gluten sensitivity is the most prevalent, affecting up to 6% of the population. It is more common in women and in young to middle aged adults.

The symptoms outlined below usually occur after eating gluten-rich foods, will subside when gluten is eliminated from the diet, and will return if gluten is once again consumed:

1. Digestive Issues

Occurring in 68% of cases, abdominal pain is by far the most common symptom of gluten intolerance. It can include one or more of the following: stomach cramping and pain, feeling bloated and gassy, diarrhea, nausea, and constipation.

2. Skin Problems

Irritated and inflamed skin is another sign of gluten sensitivity, occurring in about 40% of patients. It may manifest itself as eczema (red, itchy, dry skin) or erythema (rashes, bumps, and lesions).

3. Chronic Headaches

Intense throbbing or pulsing pain in one area of your head after eating is also indicative of sensitivity to gluten.

4. Unexplained Fatigue

When the body isn’t properly absorbing vitamins and nutrients from food, this can often lead to chronic fatigue.

5. Hyperactivity

On the flip side, a sensitivity to gluten can also be marked by an unusual increase in activity: being in constant movement, acting impulsively or aggressively, as well as being easily distracted.

6. Anemia

Nutrient deficiencies are not an uncommon side effect of gluten intolerance and anemia – or an iron deficiency – co-occurs in about 20% of people who are unable to properly digest gluten.

7. Depression

Loss of interest, feelings of hopelessness, low energy, changes in sleep, mood swings, and anxiety have been linked to people suffering from gluten intolerance.

8. Bone and Joint Pain

Eating gluten-laden foods when you have sensitivity can cause inflammation to rear its ugly head and cause a myriad of aches and pains throughout the body.

9. Brain Fog

A type of mental fatigue, the “clouding of consciousness” denotes a decline in awareness of oneself and one’s environment in the mind. Inattentiveness, forgetfulness, confusion, and an inability to “think straight” are among the signs of this mild cognitive impairment.

10. Numbness in Hands and Feet

Temporarily losing feeling in the hands or feet on occasions where pressure on nerves causes a part of the body to “fall asleep” is perfectly normal. However, in 20% of cases of gluten intolerance, numbness in the body’s extremities persists and has no obvious cause.

11. Muscle Spasms

Malabsorption of minerals – particularly potassium, magnesium, and calcium – can cause sudden, involuntary muscle contractions.

12. Ataxia

Defined as a lack of muscle control during movement, ataxia is an irreversible neurological condition that affects balance and coordination. Gluten ataxia occurs when antibodies mistakenly attack the cerebellum, the part of the brain responsible for motor control. It can present itself as slurred speech, involuntary eye movements, difficulty performing fine motor skills (such as writing or buttoning a shirt), an unsteady walk, and troubles swallowing.

13. Unexplained Weight Loss

Another effect of gluten intolerance is a sudden or gradual loss in body mass, despite eating habits staying the same, and is likely due to nutrient malabsorption.

14. Canker Sores

Canker sores – small lesions in the inner cheek and gums – are another sign of undiagnosed celiac disease or gluten intolerance.

15. Fibromyalgia

There is evidence that gluten sensitivity may be an underlying cause of fibromyalgia – a condition characterized by widespread musculoskeletal pain, sleep disturbances, fatigue, memory and thinking impairments, and depression. A small study involving 20 fibromyalgia patients found that all symptoms improved dramatically after consuming a gluten-free diet over the course of several months. Furthermore, when eight of the patients in the study began consuming gluten when they began to feel better, they experienced a complete return of symptoms. Eliminating gluten from their diets once again brought their fibromyalgia back into remission.

16. Irritable Bowel Syndrome

Irritable bowel syndrome (IBS) shares many of the gastrointestinal symptoms of both celiac disease and non-celiac gluten sensitivity, and for some patients with IBS, symptoms have improved while on a gluten-free diet. One study (link opens a PDF) found that 40% of IBS patients who subsisted without gluten experienced significant reductions in abdominal pain, bloating, fatigue and had much better stool consistency.

The Final Word

Bear in mind that many of these symptoms are non-specific, meaning that they are not exclusive to gluten intolerance and are present in many other diseases and conditions.

If you suspect you are suffering from an intolerance to gluten, see your doctor before attempting to eliminate gluten from your diet since gluten needs to be present in your body to obtain accurate blood tests for celiac disease and wheat allergies.

According to a survey by The NDP Group, one in three Americans believe that going gluten-free is generally healthy, regardless if you have a sensitivity to gluten. As it stands, there is no evidence that gluten is inherently bad for us, and going gluten-free “just because” can actually be detrimental to health.

Cutting out all gluten-based foods without the supervision of a physician or nutritionist can lead to a loss of valuable nutrients and an increased intake of sugars and fats. And, as with any elimination diet, it can be inconvenient, difficult, and costly to maintain. Going gluten-free will also require a lot of hypervigilance because there are an abundance of foods that contain gluten beyond the more obvious cereal grains.

 

THE LIVE FREE GROUP is a lively, energetic, integrity-based group of integrative health coaches bringing people together from all walks of life who want to seriously improve their health and lifestyles. We want you to know science has proven that poor health and degenerative diseases are preventable. You can achieve good health and you can maintain the changes made and have big results in how you feel and live. Please take a moment to subscribe to our blog, join our mailing list, like us on facebook, follow us on twitter, connect with us on linkedin, google+ and find us on Pinterest. Contact us if you have any questions or to set up a Free consultation

BLUEBERRY-KALE SPRING SALAD with ROASTED SWEET POTATO

Don’t  feel  guilty!! Enjoy this “spring-inspired salad”.

A NEW addition to our 28-Day Be Healthy Program 

Your taste buds will LOVE this salad!!! Instead of  fried potatoes, roast and toss them into your salad. Roasting enhances their sweetness and adds a welcoming warmth to this cool, spring-inspired salad.

INGREDIENTS: (We recommend organic and free-range ingredients)

  • 2 lbs. boneless, skinless chicken breast, chopped
  • 2 large sweet potatoes
  • 2-3 Tbsp. extra-virgin olive oil
  • 5 oz. baby kale
  • 5 oz. arugula
  • 6 oz. fresh blueberries
  • 4 oz. goat cheese
  • 1/4 cup slivered almonds
  • 2 green onions, diced
  • 1/4 cup+ your favorite homemade dressing
  • Try our latest favorite dressing, see link below!
  • http://thelivefreegroup.com/spring-lemon-dij…herb-vinaigrette/

METHOD:

  • Preheat oven to 450 degrees F
  • Remove skin of sweet potatoes and dice into chunks. Evenly spread potatoes on baking sheet and drizzle with olive oil. Bake 45-50 minutes, flipping half way through cook time.
  • While potatoes bake, add chopped chicken breast to heated skillet. Top with 1/4 cup dressing and heat chicken until cooked through.
  • In a large bowl, add kale and arugula. Toss to combine.
  • Top greens with chicken, sweet potatoes and remaining ingredients.
  • Drizzle a tablespoon or two of dressing on top, if desired.

THE LIVE FREE GROUP is a lively, energetic, integrity-based group of integrative health coaches bringing people together from all walks of life who want to seriously improve their health and lifestyles. We want you to know science has proven that poor health and degenerative diseases are preventable. You can achieve good health and you can maintain the changes made and have big results in how you feel and live. Please take a moment to subscribe to our blog, join our mailing list, like us on facebook, follow us on twitter, connect with us on linkedin, google+ and find us on Pinterest. Contact us if you have any questions or to set up a Free consultation

SPRING LEMON, DIJON & HERB VINAIGRETTE

Dress your springtime salad in fresh style!!!

Once up a thyme, there was a large bowl full of greens, vegetables, nuts and seeds ready to be eaten for lunch. Though bright, wholesome and nourishing, the salad was missing one key ingredient. Dressing! But the pantry was bare—no salad dressing in sight. Was this the end of the healthy meal? Not quite! Swiftly, homemade vinaigrette came to the rescue. The refreshing combination of lemon, Dijon mustard, parsley and thyme tasted like spring when drizzled over the greens. And the lunch was eaten happily ever after.

INGREDIENTS: (We recommend organic )

  • 1/4 cup extra virgin olive oil
  • 1 Tbsp. white wine vinegar
  • 1 Tbsp. freshly squeezed lemon juice
  • 2 tsp. Dijon mustard
  • 2 Tbsp. freshly chopped parsley
  • 1 Tbsp. freshly chopped thyme
  • 1 clove garlic, diced, optional

METHOD:

  • In a small jar or bottle, mix ingredients until combined. Use as a salad dressing or marinade.
  • Store refrigerated for up to one week.

THE LIVE FREE GROUP is a lively, energetic, integrity-based group of integrative health coaches bringing people together from all walks of life who want to seriously improve their health and lifestyles. We want you to know science has proven that poor health and degenerative diseases are preventable. You can achieve good health and you can maintain the changes made and have big results in how you feel and live. Please take a moment to subscribe to our blog, join our mailing list, like us on facebook, follow us on twitter, connect with us on linkedingoogle+ and find us on PinterestContact us if you have any questions or to set up a Free consultation

MINI STRAWBERRY CHEESECAKES, GF AND DAIRY FREE

Don’t fuss over what to make for dessert this spring

Serve them at your spring gatherings, or store them in your freezer.

INGREDIENTS: (We recommend organic ingredients)

  • 1 cup raw cashews
  • 1 cup pecans
  • 6 dates, pitted
  • 1/4 cup unsweetened shredded coconut
  • 1/4 teaspoon sea salt
  • 3/4 cup strawberries
  • 2 tablespoons maple syrup
  • 1 tablespoon coconut oil
  • Juice from half a lemon (1 tablespoon)
  • 2 tablespoons dairy-free chocolate chips (we recommend Lily’s dark chocolate baking chips)

METHOD:

  • Soak the cashews for at least 4 hours (or overnight).
  • Add the pecans, dates, coconut, and sea salt to a food processor and process until a slightly sticky, crumbly dough forms.
  • Press dough into the bottom of 22 mini cupcake sections using the back of a spoon and your fingertips. This makes the crust for the cheesecakes.
  • Place them in the freezer while you make the strawberry cheesecake filling.
  • Clean and dry the food processor. Drain the cashews and add those plus the strawberries, maple syrup, coconut oil, and lemon juice to the food processor and turn on for a couple minutes until a thick, creamy filling forms.
  • Take the muffin tin out of the freezer and fill each with the strawberry cream filling. Sprinkle with a few chocolate chips and freeze for at least an hour.
  • Allow to thaw for 15 minutes before serving.

THE LIVE FREE GROUP is a lively, energetic, integrity-based group of integrative health coaches bringing people together from all walks of life who want to seriously improve their health and lifestyles. We want you to know science has proven that poor health and degenerative diseases are preventable. You can achieve good health and you can maintain the changes made and have big results in how you feel and live. Please take a moment to subscribe to our blog, join our mailing list, like us on facebook, follow us on twitter, connect with us on linkedin, google+ and find us on PinterestContact us if you have any questions or to set up a Free consultation. 

QUINOA AND TURKEY STUFFED PEPPERS

Don’t fuss over what to make for a main dish this week!

These stuffed peppers are so super delicious, and full of good-for-you ingredients.

INGREDIENTS: (We recommend organic and free range ingredients)

  • 1-2 cups cooked quinoa (try tri-colored)
  • 1 tbsp olive oil
  • 2 small yellow onions, chopped
  • 2-3 garlic cloves, minced
  • 20 oz.  ground turkey
  • 2 tsp Italian seasoning
  • salt & pepper
  • 8-16 oz. can tomato sauce
  • 2 oz. baby spinach, chopped
  • 4-6 bell peppers, halved with seeds and membranes removed
  • fresh basil, chopped, torn, or sliced
  • feta cheese, crumbled (optional)

METHOD:

  • Preheat oven to 350 degrees
  • In a large saute pan, heat the oil over medium-high heat. Add in the onion and garlic and sauté for about 5 minutes until translucent. Add in the turkey and Italian seasoning, and cook until no longer pink. Stir in the tomato sauce and spinach.
  • In a large bowl, combine the quinoa and turkey mixture. Spoon into the 8-12 pepper halves. If you’d like, top the pepper with some feta cheese.
  • Bake for 30 minutes until the peppers are tender. Sprinkle with the fresh basil prior to serving.

THE LIVE FREE GROUP is a lively, energetic, integrity-based group of integrative health coaches bringing people together from all walks of life who want to seriously improve their health and lifestyles. We want you to know science has proven that poor health and degenerative diseases are preventable. You can achieve good health and you can maintain the changes made and have big results in how you feel and live. Please take a moment to subscribe to our blog, join our mailing list, like us on facebook, follow us on twitter, connect with us on linkedin, google+ and find us on PinterestContact us if you have any questions or to set up a Free consultation. 

COLORFUL SALAD-STUFFED AVOCADO

Skip the oven for this refreshing lunch! Offering 60 percent of your recommended fiber for the day, this antioxidant-rich rainbow salad aids in digestion and may even diminish belly fat. Chopped tomatoes, peppers, and radishes are tossed in a spicy lime dressing then neatly tucked into a halved avocado for a pretty presentation. With a mix of crunchy, creamy, cooling, and spicy ingredients, eating the rainbow has never tasted so good.

INGREDIENTS: (We recommend organic ingredients)

  • Juice of one lime
  • 1 teaspoon garlic, minced
  • 1 pinch cayenne
  • 1/4 cup yellow bell pepper, diced
  • 1/4 cup grape tomatoes, sliced
  • 3 radishes, diced
  • 1 avocado, halved and seeded
  • 1 tablespoon feta cheese, crumbled
  • 1 tablespoon cilantro, chopped
  • 1 tablespoon scallion, chopped

INSTRUCTIONS:

  • Combine lime juice, cayenne, and garlic in a small bowl. Add yellow bell pepper, tomatoes, and radishes to the bowl, and mix well.
  • Set up your halved avocado on a plate, and scoop out extra flesh if necessary. Spoon your pepper and tomato salad mixture into the center of the avocado. Garnish with crumbled feta cheese, scallions, and cilantro.

THE LIVE FREE GROUP is a lively, energetic, integrity-based group of integrative health coaches bringing people together from all walks of life who want to seriously improve their health and lifestyles. We want you to know science has proven that poor health and degenerative diseases are preventable. You can achieve good health and you can maintain the changes made and have big results in how you feel and live. Please take a moment to subscribe to our blog, join our mailing list, like us on facebook, follow us on twitter, connect with us on linkedin, google+ and find us on PinterestContact us if you have any questions or to set up a Free consultation. 

BUTTERNUT SOUP WITH COCONUT MILK

Butternut Squash Soup!

Creamy, flavorful, full-flavored soup…and perfect for chilly weather!!

This soup is ideal for evenings when you want something simple and healthy. Make a batch ahead of time to have on hand for the coming week.

Ingredients

SOUP
  • 1 tablespoon olive oil
  • 2 shallots, thinly diced
  • 2 cloves garlic, minced
  • 6 cups butternut squash
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon minced peeled fresh ginger
  • 2 cups  vegetable broth
  • 1/4 tsp ground cinnamon
  • 1 14-ounce can coconut milk

FOR Garnish optional

  • Toasted pumpkin seeds
  • Chili garlic paste
  • Full fat coconut milk
  • Cilantro leaves
  • Coconut milk

Method

  •  Heat a large heavy saucepan over medium-high heat.
  • Add oil to pan; swirl to coat.
  • Add shallots; sauté 3 minutes or until softened, stirring occasionally.
  • Add garlic and ginger; sauté 1 minute.
  • Add vegetable broth, coconut milk, salt, red pepper, and squash; bring to a boil.
  • Cover, reduce heat, and simmer 20 minutes or until squash is tender, stirring occasionally.
  • Strain off excess liquid and reserve for later.
  • Place slightly cooled squash mixture in a blender. Blend until smooth. Stir in any remaining juice.
  • Garnish as desired.

ENJOY!!

 

 

THE LIVE FREE GROUP is a lively, energetic, integrity-based group of integrative health coaches bringing people together from all walks of life who want to seriously improve their health and lifestyles. We want you to know science has proven that poor health and degenerative diseases are preventable. You can achieve good health and you can maintain the changes made and have big results in how you feel and live. Please take a moment to subscribe to our blog, join our mailing list, like us on facebook, follow us on twitter, connect with us on linkedin, google+ and find us on PinterestContact us if you have any questions or to set up a Free consultation. 

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