This paleo dish is versatile and great for entertaining. Ground grass-fed bison is extremely tasty, and a very lean meat. It’s sweet and tender in taste too! Bison is a highly nutrient dense food because of the proportion of protein and minerals in relation to its caloric value – says Dr. Mercola from (a great source of information btw!).

1 pound Bison = 34 grams of protein

Bison is an overall better choice than any other grass-fed meat – including chicken and turkey – which are misconceived as the leanest meats. It has a greater concentration of iron as well as some essential fatty acids necessary for human health. Check out the chart below: (from

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gluten-free, non-gmo, dairy free

Serves 3-4 // Pre time: 20 min // Cook time: 45 min

for the swiss chard:

for the lettuce cups


  • paprika
  • himalayan salt
  • ground black pepper
  • medium onions, diced (2 cups)


  1. Over medium heat, melt coconut oil and sauté the garlic, ginger, red onion. Once the ingredients get wet, add the chopped rainbow chard and cover. Let ingredients steam and keep mixing the ingredients around so you don’t burn it.
  2. Turn the skillet on low once it looks like the picture below.
  3. In another pan, melt the butter and saute the scallion onions.
  4. Place the meat in the pan and cook over medium heat until brown.
  5. Mix both pans together, season.
  6. Serve in lettuce cups with a side of Tessemae’s Ginger SauceYUM!

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Bikini Butt 1

This is my first Bikini Butt workout! Do this 3-4x a week. Do each exercise for 1 minutes. Do all exercises on RIGHT leg, then all on LEFT.

1. Ceiling Press – start on all 4s, working knee is in line with the hip, press a flexed foot up to the ceiling, squeezing your glutes.

2. Attitude lifts – start on all 4s, working knee is turned out, but working hip is still square (you’re rotating in the hip socket), lift the knee up working the outer and upper glute, keep abs in.

3. Side Doggie Lifts – start on all 4s, working knee stays in 90 degree angle, hinge at the hip and lift working knee up. Keep non-working hip stabilized.

4. Reverse Clam – lay on side, knees slightly bent but body is still long, knees together, toes off the floor, hand on hip. Lift working knee up towards ceiling keeping toes touching and non-working toes off the floor. It’s ok to slightly rock forward when you close the legs, but then keep the hips stacked when you open the knees into clam.

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This juice is so tasty. I serve it with a couple cubes of ice because it’s so rich. Do yourself a favor and make one of these today!

NOTES: I drink vegetable juices as a supplement to my meals, or an afternoon pick me up. For my juices I keep the fruits to a minimum, and only use the least amount possible to add a little bit of sweetness to cut the bitterness of the greens. Sugars spike your blood sugar, and vegetables do not spike your blood sugar which keeps you nice and balanced. An unbalanced body means weird, uncontrollable cravings – and no one wants that! :)

As always, I make a ton all at once and save the rest in glass jars for the next couple of days. It’s the best way to save time and energy!





Makes 80 oz – I drink 16-20 oz/day

  • 1 large bushel of kale
  • 2 large bushels of chard - strong source of folate 
  • 2 large full stem bushels of celery - good source of potassium
  • 3 large beets
  • 2 lemons with skin - alkalizing 
  • 2 limes with skin -
  • 1/2 large ginger, peeled - wonderful for circulation 



Rainbow Chard


Wash and dry all the vegetables. Peel the ginger, and juice first. anything that’s left of the ginger will be juiced with the remainder of the other vegetables, so that’s why I like juicing the ginger first! then juice the chard, celery – even it’s entire green stems, then the apple and lemon. Store your juice in a glass mason jar and fill the juice up the to top. This will help to prevent your juice from oxidizing. Enjoy!








 When everyone else is having their coffee break, you can have your juice break! :)

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Spring Break Abs

Try my Spring Break Abs for a toned, tightened midsection. The most effective method is to do this 3-4 times a week. Do each move for 1 minute for 4 total minutes of abs. Have fun!

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Moroccan Meatballs

These meatballs are amazing! I always love a good ground meat recipe. Great for entertaining lots of people, or great for leftovers :) The spices and smells for this dish are exotic and makes the whole house smell amazing. Morocco is on the northwestern corner of Africa, and it’s signature spices include cumin, paprika, cinnamon, parsley and even mint.



gluten-free, soy-free, non-gmo, dairy free

Serves 6-8 // Pre time: 15min // Cook time: 1 hour


for the meatballs:

  • 1/2 cup fresh parsley leaves, minced (about 2 tablespoons)
  • 1 tablespoon paprika
  • 2 teaspoons ground cumin
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 pounds ground grassfed lamb

for the sauce:

  • 1 tbsp coconut oil
  • 2 medium onions, diced (2 cups)
  • 2 garlic cloves, crushed (2 tspns)
  • 2 teaspoons paprika
  • 2 teaspoons ground cumin
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 medium tomatoes, diced (2 cups)
  • 1 1/2 cups water
  • 2/3 cup tomato paste
  • 1/2 cup fresh parsley leaves, minced (about 2 tablespoons)
  • garnish: 1/4 cup roasted pistachios, chopped




1. In a large mixing bowl, combine the parsley, paprika, cumin, salt, and pepper. Add the lamb into the mixing bowl and knead with your hands until it’s all mixed.


2. Measure about a tablespoon of lamb and roll into a ball, as shown above. Line up the meatballs on a baking sheet until it’s time to put them in the sauce.


3. Heat the skillet on medium, and melt the oil. A deep large skillet will be best for to fit all the meatballs. Add the onion first and sauté until soft, about 5 minutes. Add the garlic, paprika, cumin, salt, and pepper and stir. Add the chopped tomatoes to the pan and stir about 1 minute. Add the water, tomato paste, and parsley, mixing to dissolve the tomato paste.


4. Bring the sauce to a boil, then gently place the meatballs in the skillet, cover, and reduce heat to simmer. Cook 40 minutes covered, then remove the lid and cook an additional 20 minutes, until the sauce has thickened. Serve over spinach, cauliflower, or with a side of asparagus. Enjoy!


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NTC ~ Nike Training Camp

The Nike Training Camp was an amazing fitness and health event put on by Nike in Santa Monica. I was hesitant in going – to be totally honest – because I don’t like going to places that have huge crowds and lines. And I rarely have a free Saturday so I hold them near and dear to me and I didnt want to spend my entire Saturday standing in a line for I don’t know what.

But this event proved me wrong. It was incredible. I’m a critic of good exercise and they had great exercise classes put on by Barre 3, Corepower Yoga, Barries Bootcamp, Cardio Dance with Derek Hough from Dancing with the Stars, Flywheel Spinning, and more. They made it fun, easy to get around. Not to mention they handed out all sorts of really cool Nike swag! Like the Rose Gold Nike Fuel band (LOVE!), the Nike Training Wraps (perfect for teaching my Barre and Pilates classes), organic bars and snacks from Wholefoods, and Suja juices. You could get your hair braided, your nails decorated, or your back and neck massaged. My sisters and friends and I had a blast!! They took pictures of you, scanned your wristband – and viola! The photos were waiting for you in your NTC app. I was so impressed. We thought we would peace out early but we stayed from 8am – 5pm and took every class we could!

Find friends/family that have the same exercise and health goals that you do. It will make your life so much more enriched, and you’ll stay truer to who you are!



My sisters and I jumping! #whitegirlscanjump


Being pulled up by aliens…

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Dancing with Derek Hough! (so cute!)

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Cassey Ho and I from Blogilates


My sister and I working out together! She’s doing a tricep dip while I hold a bridge! Try it with a friend!

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