What Are You Most Looking Forward to This Year?

I asked our veteran detoxers: What are you most looking forward to for this year’s 30 Day Whole Body Detox?

For me, it’s cutting out sugar. I am (thankfully) not addicted to it again, but I find that even a bit of sugar makes me feel awful. When I do the detox, I don’t even cheat because I’ve made the commitment to the program. – Julie

I am so looking forward to the new addition cause the program keeps me focused and mindful of what I am putting into my body and with every day into the program my body gets stronger, my mind clearer and my energy is incredible!! Not to mention the amazing recipes…especially my fav the BUDDHA BOWL!! – Stacey

I feel the same way Julie Boyer! AND I feel horrible when I eat gluten … it may taste sooooo good but the consequences? Not worth it! I too don’t cheat – at all! I am sooooo looking forward to this … my second time! – Christine

I have been off most grains including gluten since Dec. 28th. Now on to the next level of optimal health. Lets see how if feel without caffeine and dairy:)
Excited to do this. – Sara, our new guest blogger

What about you?  What are you most looking forward to during the detox?


Today! Launch of the 30 Day Whole Body Detox Recipe & Guidebook Only $0.99!

green apples 30 Day Whole Body DetoxGuess what? We’re launching our eBook version of the detox guidebook on Thursday June 4th!

Purchase the book here – www.book.30daywholebodydetox.com – for only $0.99!! The 30 Day Whole Body Detox Recipe and Guidebook 4th edition is full of great recipes and tips for a healthy, whole food detox.

Don’t have a Kindle? Not to worry! You can download to your laptop or download the Kindle app to any device or tablet.

Once you’ve purchased, please email your receipt to join-30DWBD@instantcustomer.com and you’ll be entered into a draw to win fabulous prizes including copies of:

10626389_628921910586890_5325096490457681822_oJuice Your Way To Health

30 Days of Gratitude

30 Days to Wealth

The Lemonade Stand Millionaire

Join us at 8:30 pm EST tonight as well for the Get Your Health Back Nutrition Seminar including an overview of the detox program. www.webinar.30daywholebodydetox.com 

With gratitude,
Julie Boyer 

30 Day Whole Body Detox 2015 – Day 27

30 Day Whole Body Detox 2015 – Day 27

Square Foot Garden

Square Foot Garden

It’s already Day 27 and wow, this month really flew by! I barely even noticed this past week go by!! We have been blessed with an early taste of summer here in Southern Ontario, the temperature was 25C today with bright sunshine all day long. We had a chance to build our Square Foot Garden for my daughter and I today.  Well my hubby built it and we planted our seeds together. She was super excited to do this and I truly hope that things actually grow.

Lack of planning meant no juice today and there will be no juice for breakfast but I think I will make a green juice snack for the afternoon cause I miss it. Another fun thing I really enjoy now is sparkling water with lemon. Not something I drank before but I do like carbonation so this is a great alternative to cider on a hot day. I was also out of this today!

New smoothie for today:

Blueberry & Cherry Blitz!

  • Frozen organic blueberries
  • Frozen dark sweet cherries
  • 1/2 frozen banana
  • handful frozen kale
  • water
  • 1 scoop Fibergy
  • 2 scoops Nutrimeal Free

Blend at high speed. Enjoy in a glass with added USANA Probiotics and a dash of REV3 powder for taste!

lunch salad

Lunch Outside

As I have said before I will be continuing with the program in May as I am feeling so amazing and don’t want to go back to lacking in energy and motivation, that’s for sure! I still haven’t had any chocolate at all in 27 days.

Don’t forget to get your tickets for Tuesday May 5th 7 – 9 at the Burlington Golf and Country Club with Olinca Trejo, Naturopath, voted #1 Diamond award for Readers’ Choice in Burlington two years in a row.

And if you want to start with our May 11th group, make sure you order before Wed May 6th so that your products can arrive in time. Local orders will be picked up if needed on Thursday May 7th.

The Tree That Defines Spring

The Tree That Defines Spring

30 Day Whole Body Detox 2015 – Day 18 in Vegas

The good news is that the hardest thing about travelling while doing the 30 Day Whole Body Detox is not actually staying true to the program! It’s finding the time to blog. Yesterday was the first day of the USANA High Performance Summit so my day was pretty full! Thankfully, breakfast and lunch were provided and there were lots of perfectly healthy options. I still started my day with my Nutrimeal Free and Fibergy smoothie in my room, but about 3 hours later, went down for breakfast. Yes, I am still sort of on EST so I have been getting up super early. Breakfast was fresh fruit and scrambled eggs. I spoke to the restaurant manager about my dietary concerns and he arranged to make a special lunch for me. 2015-04-23 12.42.01I have been craving a big salad since I got here and most of the salads I have seen on the menus here would have to be modified completely to be appropriate for the program. So he offered to make me a big salad for lunch. And it was delicious!

I survived on USANA Berry Nutty bars and almonds for snacks. Plus the interesting bag of crispy broccoli from Trader Joe’s. It was just broccoli, oil and salt. Pretty good but really messy. Not the kind of snack you can eat in public. We went to Yard House here on site for a special celebratory dinner. Today is my husband’s birthday so we were celebrating that, as well as my business advancement to Executive Gold. Beautiful pub with craft beers on tap & my favorite cider as well, Angry Orchard. It did take some restraint not to order a drink but I decided that it just wasn’t worth it to cheat after 17 days! So I stuck to water. And this morning, I’m glad I did! It’s already pretty dry here so that last thing I needed was alcohol to dehydrate me.

Dinner of sides

Dinner of sides

My dinner was a bit of an interesting mix. I used a trick that Angela Liddon of Oh She Glows recommended: order a bunch of sides to make a meal. So I ordered the brown rice, mixed vegetables and grilled asparagus. The veggies were amazing but the rice was undercooked and dry so it wasn’t a huge success but by that time I wasn’t really hungry so it was ok. The company more than made up for it. And then all loved their steaks. Yep, everyone I was with ordered a steak. Nice.

I had the chance to share this program with some of the people I was with yesterday and they are super excited about becoming new coaches! Very exciting!! I’ve decided that the launch price of $9.95 CND ($8.95 US) will expired on April 30th. Regular price is $29.95 for the coaching program starting May 1st. So if you haven’t purchased your program yet, make sure you do so within a week.

30 Day Whole Body Detox 2015 – Day 6

Spring has sprung here in Ontario, finally! Everyone in our neighborhood was outside enjoying the sunny weather, as were we.  The detox gets easier and easier as the weather gets nicer. What’s interesting is that I did a lot of work around the house today and usually I would have a drink while doing it, but I was ok with just water & lemon. It’s amazing how sometimes our habits are so ingrained that we don’t even realize that we can go without, and that we’ll still enjoy what we’re doing.

My new smoothie from yesterday was requested again today for breakfast. No green juice today but I will make one tomorrow for sure. Veggies certainly disappear more quickly when you are juicing. I managed to recreate my amazing salad from yesterday and take a photo.

Julie’s Deliciously Amazing Salad2015-04-12 12.13.25

  • Baby organic spinach
  • Cooked quinoa (approx. ½ cup)
  • Chopped celery
  • Snap peas, snapped in half
  • Ripe avocado, ¼
  • 1 hard-boiled egg, mixed with Veganaise & Dijon mustard
  • Hemp hearts
  • Sunflower seeds
  • Optomega
  • Balsamic vinegar

Combine first 6 ingredients in a bowl. Top with hemp hearts & sunflower seeds. Sprinkle with Optomega and balsamic vinegar.

2015-04-12 17.47.05For dinner I tried one of the new recipes from the book, Linda’s Savory Cabbage Salad. I made a few little changes. I couldn’t find ground fennel, so I used a mortar and pestle to crush fennel seeds. Seemed to have worked out just fine! I omitted the onion (cannot digest it raw) and used a beautiful green, organic cabbage that my daughter picked out. This salad turned out to be amazing! So delicious and a great combo of flavours. Hubby even asked for seconds. And he said it would be ok to make it again, which is a good thing because I have a lot of left over cabbage. I served it with chicken for him and a Sol Cuisine veggie burger for me. Totally delicious. My daughter had also asked me to buy a papaya, so I did. It was perfectly ripe tonight when we cut it, thankfully. Delicious and juicy dessert!

2015-04-12 19.05.40

30 Day Whole Body Detox 2015 – Day 5

Today was filled with greens! That’s one of the fun things about this program is that you can make it as green as you like. I started with my lemon water as usual, with my Probiotics. Followed up with another beautiful green juice from Rebecca & Dieter. Next week I’ll have to find the courage to try a beet juice. And then for breakfast, my daughter said that I made the best smoothie ever! New recipe:

Blueberry Mango Smoothiesmoothie and juice

  • 1 cup creamy cashew milk
  • 1 cup filtered water
  • Organic frozen blueberries
  • Frozen mango
  • ½ frozen banana
  • Handful of greens
  • 2 scoops Nutrimeal Free
  • 1 serving of Fibergy

Blend until smooth.

Lunch was the best salad ever. Wish I had taken a photo. Sorry about that, you’ll just have to trust me on this one. Since it was just the two of us for dinner tonight, I asked her what she wanted and she asked for a salad (she’s 4). Here are the results of our dinner (yes, I had two salads today).

Mommy & daughter salads

Mommy & daughter salads

They were basically the same, her greens were spinach and mine was the kale salad mix from Costco (not that dressing though). She ate almost the entire thing! I feel really blessed to have the opportunity to teach her about healthy, whole foods at such a young age. I know I was also give this advantage, growing up with a dietitian (my mom) and an amateur French chef (my dad). I do eat a more plant based diet then my parents do – I’ve been a vegetarian since I was 16. My daughter does eat meat, in moderation, and she does enjoy it. Until she is old enough to understand and make an educated decision I will continue to allow her to try all foods, even though I don’t eat meat.

Do you have kids? Are you worried about having to cook several meals at a time during the program? So many of our recipes are family friendly, and guess what? Most of them are ready in under 30 minutes. Our biggest April group starts on Monday. Not to worry, you can chose your own start date anytime this month or in May. We can work with your schedule. Ready to join us yet?

Countdown to Detox 2015

Today was a great prep day! I printed out the bonuses included in this year’s program. Using the vegetarian/vegan meal planner, I checked off what was needed at the grocery store. I love filling my cart with so many ggroceriesreens! Tomorrow I’ll be getting my first juicer! It’s gently used but I figured I would give it a try before I invest in a top of the line model. Here’s peek at what I picked up today.

I know that a few of you are missing the printed guidebook from last year, but it became too cost prohibitive to print the book for this year. By having an eBook, we could expand to over 80 pages without worrying about the printed bookprinting costs. There is still a way to have a hard copy if you like. I printed the book (I do have a colour laser) and put the recipes in plastic sleeves and into a binder. All of the supplies come from the dollar store. So if you can find a cost-effective way to print out the pages, it will be less than $6 to put it together into a book. And it doesn’t take much time at all.

Not to worry, there is still lots of time to join for this year’s group detox program. I’m just starting with the early bird group this week. To start on Monday April 13th, you’ll have to order your products before Wednesday April 8th (unless you are close enough to pick up your products in Woodbridge). Want to see a preview of this year’s book? 30 Day Whole Body Detox Guidebook 2015 PREVIEW

Mango-Peanut Stir Fry (Recipe)

Winter weather always makes me more creative! I love experimenting in the kitchen, and 3 out of 4 times, the recipes are tasty. This is a new creation that I have only made once, so the measurements are approximate. A stir fry doesn’t really require precise measurements, so it should be simple to recreate in your own kitchen.

2015-01-18 18.03.29Mango-Peanut Stir Fry

Serve 4


  • 2 cups of cooked brown rice (½  cup per person) – heated
  • 1 head of broccoli, chopped into bite sized pieces
  • 1-2 ribs of celery, chopped
  • ½ large red onion, or 1 medium, chopped
  • 2 cloves of garlic, chopped
  • 1 ½ cups of snap peas, snapped in half
  • Red, orange or yellow sweet peppers, approx. 1 ½ total, chopped
  • Thai peanut sauce, gluten-free (if required)
  • 1 tbsp coconut oil
  • Salt (sea or Himalayan), pepper and dried coriander
  • 1 fresh mango, peeled and sliced into small chunks
  • Optional: chicken or lean beef (palm sized portion)


  1. In a large frying pan, melt the coconut oil on medium-high heat.
  2. Add onions and garlic. Cook until the onion is translucent.
  3. Add broccoli, celery, snap peas and peppers.
  4. Drizzle with Thai peanut sauce (approx. 1 tbsp).
  5. Cook until broccoli is bright green and gives when you push it with the spatula.
  6. Season with salt, pepper and coriander to taste.
  7. Divide the rice into bowls, approx. ½ cup per person. Add ¼ of the stir fry mixture on top.
  8. Add 5-6 chunks of fresh mango on top. Add chicken or beef if using.
  9. Drizzle with additional peanut sauce.


Leftovers can be stored in an airtight glass container for 3 days in the fridge. Recommend storing rice and stir fry mixture separately.


Easy ‘Cheesy’ Weeknight Pasta (GF, vegan)

There are nights when you’re not really sure what to make and you just stare at the food in your fridge and pantry. This simple pasta dish was created on one of those nights.

2014-09-22 18.14.46Easy weeknight pasta, GF, vegan
Yield: 4 servings

2 cups favorite gluten-free pasta
1 cup green veggie: edamame, peas or broccoli (chopped)
1 cup raw cashews, soaked in water for at least 2 hours
1 cup almond milk or coconut milk or water
2 tbsp nutritional yeast
1/4 tsp sea salt
1/4 tsp black pepper
Hot sauce or chillies to taste (optional)

1. Cook pasta according to package directions.
2. Add veggies to boiling water in last 2-3 minutes to cook with the pasta.
3. In a high speed blender, make sauce. Combine raw cashews (drained), almond milk and nutritional yeast and blend until smooth. The longer you soak the cashews, the smoother it will be.
4. Drain pasta and veggies.
5. In a large sauce pan or in empty pasta pot, gently heat the sauce until it starts the thicken. Add pasta and veggies. If sauce is too thick, simply add water.
6. Season with salt and pepper. Add hot sauce to taste.

With so many simple substitutions, this is easy to make with ingredients you have on hand. I tend to keep a bag of raw cashews and nutritional yeast in my pantry at all times.

Never tried a vegan ‘cheese’ before? Let me know how you enjoyed this one!

Must Try Cauliflower Wings Recipe!

Since the 30 Day Whole Body Detox ended back in May, I have been repeating the recipes over and over, and I found myself in a bit of a cooking rut. I love buying new cookbooks, but I generally don’t make more that 2-3 recipes from the book. I decided to challenge myself to creating 2 new recipes a week for the next few weeks to see what I could create and add to the rotation of recipes!

This post will cover the first recipe and I’ll be sharing the second one in a future post.

Recipe #1: Appetizer

If you read my last post, you know how much I love Kelly’s Bake Shoppe. Kelly Childs, co-owner, also has a great blog where she shares some of her tasty savory recipes as well. Did you know that she and Erinn Weatherbie (co-onwer) have a cookbook coming out next year? Kelly recently posted an amazing looking recipe for Vegan Buffalo ‘wings’ in Sriracha Sauce. Made from cauliflower, I just had to try it! The original recipe is on her blog, I’m sharing my photos and a few modifications I made based on ingredients I had on hand.

Looks like pancake batter

Looks like pancake batter

Step 1: Bread the cauliflower. Simple enough actually. I struggle with how big to make the floret chunks but it doesn’t seem to really matter for this recipe if they aren’t all the same. For the oat flour, I blended just over 1/2 cup of gluten-free oats in my Vitamix to make the flour. I do recommend using smoked paprika, it is an amazing spice. I don’t use agave so I used maple syrup instead. Didn’t affect the taste cause the end product was amazing.

Here’s what they looked like before going into the oven:

2014-08-02 14.52.55

Nothing too exciting yet.

Simmering on the stove

Simmering on the stove

Step 2: Make the sriracha sauce. I had never tried sriracha sauce before, so I picked up Frank’s Red Hot Slammin’ Sriracha (which my hubby now loves) for the recipe. For the onions I used red onion. And I also didn’t have sucanat on hand so I substituted coconut sugar. I omitted the worchestershire sauce as I couldn’t find one without gluten or fish sauce. The sauce is hot and spicy – and super yummy!

Step 3: Toss the cooked cauliflower with the sauce. I put the hot cauliflower in a bowl to toss and coat with the sauce. I also replaced the parchment paper before putting the cauliflower back on the baking sheet and in the oven. The battered cauliflower itself was very tasty. I’m glad I baked them with the sauce on top – heavenly! 2014-08-02 15.13.47

Step 4: Make the Ranch Dip. While the cauliflower was baking again, I had enough time to make the sauce. This recipe flows well, you can make the sriracha sauce while the breaded cauliflower is baking and then the ranch dip while it’s baking with the sauce on it. I used the recipe directly below on the blog. She also created an oil-free version, which I have not tried. Another simple yet so tasty recipe! I would make this for veggies to dip in at any time.

Step 5: Pack up and serve! I brought this to a dinner party as an appetizer. I let it cool before closing the lid. Within 10 minutes of our arrival, the container was empty! We had to make sure that everyone got to try it as it was devoured by vegetarians and meat-eaters alike. This recipe is a sure fire hit! Slice some extra veggies for the leftover dip (if there is any) and you’re all set.2014-08-02 15.31.45

Thanks for an amazing recipe Kelly!