Juicing Recipes - Ultimate Juice Recipe Resouce

Hey there! I’m so inspired by the clients who joined the January and February “ Macro Your Macros” Challenges . I’ve loved hearing about all of the awesome “aha moments” as well as scale and non-scale victories. Seriously, our clients have been crushing it these past couple of months! I’m also grateful that many of the participants shared feedback when they finished the program, so I wanted to share with you as well. We still have some clients rocking  8- and 12-week plans , but I wanted to share sooner than later, especially if you’re thinking about signing up for the April group in preparation for the summer. It’ll be here before you know it! 🙂 Hopefully, these testimonials inspire you to get after your goals too!   Interested in working with a macro coach now? Check out what plan is right for you. We’ll also have an April “Master Your Macros Challenge” if you want support from a group. Feel free to sign up now for the extra accountability! P.S. If you...

It’s Monday, everyone! And that means another Primal Blueprint Real Life Story from a Mark’s Daily Apple reader. If you have your own success story and would like to share it with me and the Mark’s Daily Apple community please contact me here . I’ll continue to publish these each Monday as long as they keep coming in. Thank you for reading! Growing up, I was very bookish and avoided all forms of exercise despite my parents’ best efforts to get me involved in some sort of sport. I was also a very picky eater, especially when it came to veggies, so my diet wasn’t the greatest. Throughout high school, I always carried an extra 10-15 lbs and my lunch consisted of stuffed crust pizza, strawberry milk and fries swimming in ranch dressing. My weight yo-yoed in college depending on how excited I was about the gym and whether I was on a salad bar or buffalo chicken wrap kick. I did gain a lot of weight after I got married and hit my all time high of 170 lbs. I was able to lose most of t...

Our weekend began with a happy little snow dusting. The snow began falling right when we were getting started on Fun Family Friday! March 7 was Mazen’s half birthday (which HE announced the week before!) and so we took him bowling to celebrate. (You guys know that I always acknowledge my half birthday and I think it’s hilarious that I was not the one to point his out!) While bowling was fun, he was really in it for the arcade. (And by ‘he’ I mean Thomas. HA!) They both had a blast. Birch wished he could play Space Invaders too. Afterward we took the party to Burger Bach and were lucky not to have to wait for a table! I had a burger and side salad plus a few handfuls of fries from the family bowl. Waiting for Mazen at home I had a cupcake from the new Vivi’s Cake and Candy (the same concept as Sweethaus with a re-branding, thank goodness the buttercream lives on!) It was actually leftover from a party, and I was a little worried he wouldn’t like the coconut “sprinkles” on...

Chayote squash is having its day in the sun as of late, but it’s been used for centuries in Latin American cooking and baking. The chayote squash (also known as mirliton squash) is a mild-tasting, relatively low carb, and versatile fruit with a good dose of vitamin C. Because of its hardness, you’ll definitely want to eat it cooked, but the end result will be worth it: a tender but slightly crisp fruit that bears a resemblance to pear or jicama and that takes on the particular flavors of any recipe—sweet or savory. Note: there’s a little extra prep involved with chayote, but we think the additional few minutes are well worth the approximately 50 grams of carbs spared (full recipe). Time In the Kitchen: 20 minutes Servings: 6 Ingredients: Filling 5 cups chayote squash 1 tbsp cream of tartar 5 tsp cinnamon 1 tbsp lemon juice 1/2 cup Swerve (or equivalent of favorite sugar-free sweetener (e.g. monk fruit, etc.) Crumble Topping 2 scoops Vanilla Coconut Collagen Fuel Goo...