Two of the most sincere expressions that people can share are love and cooking. In my view, love begins in the kitchen, where cooking nourishes the spirit as much as the body. As I go through the process of getting ready for a bikini competition, I've come to understand how important it is to prepare meals that are flavorful and nutritional.

The Art of Flavorful, Lean Proteins:

One key challenge when preparing for a fitness competition is making lean proteins appetizing. It brings me joy to light up the grill and turn basic items into dishes that express love as we welcome grilling season. Today, I want to show you how to make your grilled chicken even better using a special marinade and careful cooking.

Marinade Magic:

Mouthwatering chicken breasts are made possible by a particular marinade mixture. I add pickle juice for an unexpected twist, Dijon mustard for an acidic kick, and coconut aminos for a sweet-savory touch. This adds taste to the chicken by tenderizing it and...

What’s the best kinda’ date? The one you can eat!

This simple and delish recipe from my book always delivers just the right amount of sweetness and energy. By combining dates, which help to stabilize blood sugar with lots of fiber – the fresh apple, vanilla collagen protein, nuts and coconut, you get a little apple pie in every bite. And to make them a little more festive, I added some fuschia-colored Pitaya powder to the mix. Pure natural color.

Here are the ingredients – hope you’ll try!

• 1 cup dried dates, pitted and chopped
• ½ cup slivered raw almonds
• ½ cup chopped walnuts
• ½ cup ground flaxseed
• 1 scoop collagen protein powder
• ¼ cup plus 2 tablespoons unsweetened shredded coconut
• 2 teaspoons dried Pitaya powder or natural sprinkles

Directions:

1. In a food processor, combine the dates, almonds, walnuts, ground flaxseed, protein powder, ¼ cup of the coconut and 2 teaspoons water and pulse until a dough is formed. Add...

Taco Tuesday Pozole (or any day of the week)

INGREDIENTS

• three whole bananas, peels on (See Note)
• three large eggs
• 3 tablespoons ghee (clarified butter)
• one teaspoon pure vanilla extract
• 1/4 cup of unsweetened almond milk
• One Cup all-purpose gluten free flour
• 4th a cup of chopped walnuts
• two heaping tablespoons bone broth collagen protein powder
• 2 teaspoons granulated stevia
• 1 teaspoon baking soda
• ½ teaspoon sea salt
• 1/3 cup plus 2 tablespoons dark chocolate chips (70% or more unsweetened cacao)

• NOTE: Leaving the peels on makes this banana bread extra moist ad jam-packed with essential nutrients! Trust me, you’ll want to double the batch and maybe add more chocolate. Learn more at SAVE THE PEELS.

DIRECTIONS

1. Preheat the oven to 375F degrees. Line a 4-cup load pan (8” x 4” x 2 ½”) with parchment paper.
2. In a blender, combine the bananas (still in their peels), eggs, ghee, vanilla, and almond milk and blend until smooth.
3. In a large bowl, stir together the flour, walnuts, protein...

I scream, you scream, we all scream for nice cream! When you go "nice," you never go back. It doesn't matter if you're not a full-time vegan-this will become your go-to dessert for every day of the week. With just five ingredients, it couldn't be any easier. Scoop it, spoon it, and love it up.

INGREDIENTS

- 2 (14-ounce) cans unsweetened full-fat coconut milk
- 4 cups sliced fresh or frozen strawberries
- 1 vanilla bean, split lengthwise and seeds scraped out (see Note)
- 2 frozen bananas, peel left on (see page 99)
- 1 teaspoon granulated stevia

OPTIONAL TOPPINGS
- Unsweetened shredded coconut
- Cacao nibs
- Crushed walnuts

DIRECTIONS
1) Refrigerate the cans of coconut milk overnight. Open each can and scoop only the thick, white coconut cream into a large bowl or the bowl of a stand mixer fitted with the whisk attachment; discard the watery liquid left in the can or refrigerate it for another use (it's good for smoothies!). Whip the coconut cream using a handheld mixer or the stand...

Veggie Cabbage Fried "Rice"

SERVES 2-4

INGREDIENTS:

• 2 tablespoons raw coconut oil 
•  2 tablespoons toasted sesame oil
• 3 garlic cloves, minced
• 1 head green cabbage, processed in food processor until ricelike 
• 1 bunch Tuscan (lacinato or dinosaur) kale, finley chopped
• 3 large eggs
• 2 tablespoons coconut amino acids 
• 1/2 teaspoons ground ginger 
• 1/2 teaspoon red chile paste 
• 4 scallions, chopped 
• 1 tablespoons black sesame seeds
• Chopped peanuts, for garnish

DIRECTIONS:

1.  Wash all produce with eatCleaner Fruit + Veggie Wash.
2. In out work or large skillet, heat the coconut oil and sesame oil over medium heat. Add the garlic and cook, stirring, until translucent. Add the cabbage and kale and sauté for about 3 minutes.
3. In a bowl, whisk together the eggs, coconut amino, ginger and red chile paste. Add the egg mixture to the book and stir until well Inc. Cook for 2 minutes, then remove from the heat and toss in scallions...

It feels so fancy but it is so easy and versatile to mix into your meals. You could use this salmon mousse to also top an overstuffed baked sweet potato, in a convertible bowl, or as an egg topper. 

INGREDIENTS: 

• 4 ounces smoked wild-caught salmon 
• 3/4 cup plain full-fat Greek yoghurt 
• 1 tablespoon coarsely chopped fresh dill 
• 2 teaspoons fresh minced chives, plus more for garnish 
• 1/2 teaspoon lemon cest
• 1 tablespoon fresh lemon juice 
• 1/2 teaspoon smoked sea salt 
• 1 English cucumber, cut into 1/4-inch-thick rounds 

DIRECTIONS: 

1. In a food processor, combine the smoked salmon and yoghurt. Pulse until well incorporated and creamy. Add the dill, chives, lemon zest, lemon juice, and salt. Pulse for another 30 seconds to combine.
2. Wash the cucumber with eatCleaner Fruit and Vegetable Wash and pat dry with paper towels. 
3. Arrange the cut cucumber slices on a platter. Spoon the salmon mixture onto the cucumber slices....

The dressing that makes any salad taste phenomenal. 

Ingredients

• 3 tablespoons extra-virgin olive oil or avocado oil
• 1 tablespoon toasted sesame oil
• 2 teaspoons amino acids
• 2 teaspoons fresh lime juice
• 1 teaspoon grated fresh ginger
• 1 garlic clove, crushed

Directions

1. In a small bowl or jar with a lid, combine all the ingredients and whisk or shake to incorporate. Store in an airtight container (or the jar) in the refrigerator until ready to use, up to 10 days.