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Wow, our Reset Challenge FLEW BY this spring 2017! A big thanks to everyone who joined the Spring Reset, our 5th Reset to date! We had about 60 participants made up of a mix of newbies and veterans. Having a mix is great because our newer participants learn tips and tricks from the veterans and everyone encourages each other to stay...

We're ecstatic to offer a gymnastics program this summer with Mandie Engel. Currently, Mandie teachs competitive artist gymnastics, parkour and free-running, cheer, tumbling, ninja zone, adult gymnastics, and stretching/mobility classes. She's a personal trainer and group fitness instructor certified by the American Council on Exercise. She holds a Bachelor's of Science degree in Kinesiology with specific emphasis in Exercise Fitness Management. She's safety certified...

Grilled Peach Salad 
with Spicy Cashew Dressing Salad Ingredients: 1 1/2 lb boneless, skinless chicken breasts (about 2) 1/2 tsp sea salt 1/2 tsp paprika Ground black pepper, 
to taste 3 peaches, pitted 
and quartered 3 ears sweet corn, husked (Omit for Paleo) 1 tbsp olive oil 6 to 7 oz mixed greens 4 green onions, 
thinly sliced 1 large avocado,...

Jacqueline Bernal Last spring Jacqueline walked away from our 21-Day Reset over 8lbs lighter and with some healthy habits that stuck! Now just a year over starting with us, and she’s dropped a total of 20lbs, plus she has gained confidence using heavier weight and challenging herself with all different exercises.  Jacqueline serves as a role model for her two kids. She...

Roasted Carrots Adapted from recipe by Averie Sunshine which can be found here https://www.averiecooks.com/2016/03/herb-roasted-tri-colored-carrots.html Yield: serves 4 to 8 Prep Time: 5 minutes Cook Time: about 30 to 35 minutes Total Time: about 40 minutes Ingredients: 2 pounds carrots, trimmed, peeled or well-scrubbed, and cut on the diagonal into 1/2-inch pieces (tri-colored carrots or all orange) 2 tablespoons olive oil 2 to 3 teaspoons fresh rosemary, finely chopped 1...

Ingredients 1/3 cup fat to cook in, such as lard, coconut oil, tallow or ghee (I used ghee) 5 medium to large organic potatoes, rinsed and cubed 4 organic leeks, sliced and rinsed of sand sea salt to taste (I used 1/4 teaspoon) 3 cloves garlic, coarsely chopped 2 quarts (8 cups) bone broth 1 1/2 teaspoons dried thyme pepper to taste chopped chives for garnish (optional) Chicken sausage, cut...