Recipe Alert: “been poking around for the perfect tuna poke bowl recipe?”


  • 1.25 lb Sushi grade tuna
  • 6 – 8 baby bok choy
  • 2 packages of shiitake mushrooms
  • 2 avocados
  • 2 jicama
  • 1 bunch cilantro
  • Avocado “mayo”
  • Hot Sauce
  • Raw honey
  • Liquid Aminos (our go to gluten free, low sodium alternative to soy sauce)
  • Fish sauce
  • Black and white sesame seeds


  1. Begin by dicing the tuna, avocado, and jicama into cubes (think bite-size). Set cubes aside in separate bowls.
  2. In a wok (sauté pan will work as well) heat 1 tablespoon of avocado oil (feel free to use any oil). Once pan is hot, add the bok choy. Drizzle 2-3 tablespoons of the liquid aminos and sauté for about 5 – 8 minutes. Once the bok choy softens, it is done.
  3. In a wok (sauté pan will work as well) heat 1 tablespoon of avocado oil (feel free to use any oil) add sliced shiitake mushrooms. Season to taste with salt and pepper. Cook for about 4 – 5 minutes, until the mushrooms soften
  4. Chop the cilantro finely and add it to the diced tuna.
  5. In a bowl, combine 1 tablespoon of sesame oil, 2 tablespoons of honey, 4 tablespoons of liquid aminos, a few drops of fish sauce, and garlic powder. Pour the sauce over the tuna and cilantro mixture.
  6. For the spicy mayo sauce (optional) – mix together siracha sauce and avocado mayo (add as much siracha as you can handle!!) If you want to channel your inner blogger put the “mayo” mixture into a squeeze bottle and drizzle over the tuna (got to make it look lit for that insta post)

Now, time to assemble!

Start with a nice size bowl and get creative no matter how you put it together it will taste awesome!

Insider Tip:

We like to portion out the bok choy first, next to it goes the mushrooms, then the chunks of jicama (this really adds a fresh crunchy element to the dish), and lastly the cubed avocado. In the center, we spoon out a nice amount of the tuna mixture. We finish off the bowl with a sprinkle of black and white sesame seeds and our spicy “mayo” sauce drizzled over the tuna.

Make sure to snap some pics for your friends because that bowl will be on point!

Hope you enjoy!

To clean living,

Jessica, Rachel, & Ariella

Recipe alert: Refinery 29’s Raw Detox Chopped Salad

*This salad is great all year round. It is absolutely delicious and is full of fresh greens, herbs, seeds, and healthy fats! It’s one of our favorite salads because it is clean & satisfying.

For Salad:

  • 2 cups kale, chopped
  • 2 cups spinach, chopped
  • 1/2 cup broccoli, finely chopped
  • Handful fresh parsley, chopped
  • 1/2 purple cabbage, finely chopped
  • 1 cucumber, chopped
  • 1 apple, chopped
  • 1 tablespoon hemp seeds
  • 1 tablespoon esame seeds
  • 2 tablespoon raw pepitas

For Dressing:

  • 1 cup apple cider vinegar
  • 1.5-2 tablespoon 100% raw honey, to taste
  • 2 cups olive oil
  • 1/2 cup Dijon mustard
  • 1-2 teaspoon cinnamon, to taste
  • 1 teaspoon Himalayan salt, to taste
  • 1 lemon, squeezed

1. Wash and chop vegetables finely and mix into a large salad bowl.

2. Combine dressing ingredients and pour onto salad.

3. Using hands, massage dressing into the vegetables, giving these vibrant veggies some LOVE.

To clean living,

Jessica, Rachel, & Ariella

Recipe alert: Attention Steak Lovers!


*Everyone loves their meat! This is a healthy way to include beef in your diet, while also getting in your greens. We recommend buying organic, hormone-free flank steak if possible.

  • 1.25lb flank steak
  • 1 tablespoon olive oil
  • salt & pepper to season
  • 1-2 cups fresh arugula
  • 1 red onion, sliced into 1″ rings (even more delicious if you grill them!)
  • 1lb. asparagus, trimmed
  • 1 pint of assorted cherry tomatoes, halved
  • 1 avocado, sliced
Chimichurri Dressing:
  • 1 garlic clove, minced
  • 1 cup fresh cilantro, chopped
  • 2 tablespoon red wine vinegar
  • 1 tablespoon lime juice
  • 3 tablespoons olive oil
  • ¼ teaspoon  paprika
  • ½ teaspoon red pepper flakes
  • salt & pepper to taste


  1. Preheat grill to medium high heat.
  2. Season asparagus and onion rings with olive oil and salt.
  3. Place asparagus and onion rings on grill. Grill the asparagus for 4-5 minutes and remove. Grill the onion rings for 4-5 minutes per side until char marks appear. Remove and set aside.
  4. Add 1 tablespoon of olive to flank steak, rub into both side. Season both sides with salt & pepper.
  5. Place flank steak on the grill. Grill each side for 3-5 minutes. Let rest for 5 minutes before slicing.
  6. While the steak is resting add the following to a small food processor: a garlic clove, fresh cilantro, red wine vinegar, olive oil, lime juice, smoked paprika, red pepper flakes, salt & pepper. Blend until smooth and looks like a dressing.
  7. Assemble the salad, add fresh arugula, grilled red onion slices, asparagus, cherry tomatoes, sliced avocado, and sliced flank steak to a large serving platter. Serve with Chimichurri Dressing on the side! Garnish with a lime.

To clean living,

Jessica, Rachel, & Ariella


Recipe link HERE

Recipe alert: “you ain’t seen muffin yet”

Paleo Banana Muffins

-1.5 cup almond flour
-1 t baking powder
-1 t baking soda
-1/2 t salt
-3 large bananas mashed
-1/2 cup coconut sugar/honey
-1 egg
-1/4 cup coconut oil melted
-3 T water/almond milk
-drizzle with chocolate chips:  We recommend: Lily’s Dark Chocolate, Stevia Sweetened Chocolate Chips (Dairy Equipment) (Sugar substituted by stevia! YES!!) or Enjoy Life Mega Chocolate Chunks (Parve)— We suggest these because: they are gluten, dairy, nut, and soy free, and they use evaporated cane juice instead of white sugar!

1. Combine all ingredients

2. Mix either by hand or with a mixer until combined

3. Scoop batter into muffin tins until they are about 3/4 way full

4. Top the batter with Chocolate chips. Bake at 340 for 25-30 min


To clean living

Jessica, Rachel, & Ariella

Recipe alert: The Easiest Peanut Butter Bars


Whether you’re short on time, ingredients, or patience, these 3 ingredient peanut butter bars are you’re best bet! They are healthy, delicious, and really satisfying. They don’t require any cooking-all you need is a microwave, paper bowl, mixing bowl, tin pan, and spoon. Whip these up when you need a quick dessert or in need of some sweets and don’t want to grab the heavily-processed cookies sitting on your counter.

*Makes 20 bars

-1 cup of unsweetened, natural peanut butter

-1/2 cup of honey or agave

– 3 cups of rolled oats

Melt peanut butter and honey (agave) together until smooth- on the stove or in the microwave. Combine the liquid mixture (make sure it’s still hot) with oats and mix throughly. Then, press the mixture into a sprayed tin pan (we recommend coconut oil spray). Put the tin into freezer until firm. Cut into square and enjoy!

*Keep cool for best results

*Add chocolate chips to make them even more delicious!


To clean living

Jessica, Rachel, & Ariella

Recipe alert: Dark Chocolate Almond Butter Cups


Let’s be real: CHOCOLATE CRAVINGS ARE A PART OF OUR LIVES! Make these AMAZING chocolate almond butter cups to satisfy your cravings, while getting in your healthy fats as well.


  • Spray mini muffin (or regular size) tins with coconut oil spray.
  • Melt chocolate chips in the microwave and stir until it’s all melted
  • Scoop some melted chocolate into the muffin tin
  • Scoop in 1 teaspoon of almond butter on top of the first layer of chocolate
  • Add another scoop of chocolate to top the almond butter
  • (Add some coarse sea salt on top for added taste)
  • Place in the freezer to harden
  • **Best to store in the refrigerator or the freezer for a long shelf life.

*We recommend using either of these chocolate chips: Lily’s Dark Chocolate, Stevia Sweetened Chocolate Chips (Dairy Equipment) (Sugar substituted by stevia! YES!!) or Enjoy Life Mega Chocolate Chunks (Parve)— We suggest these because: they are gluten, dairy, nut, and soy free, and they use evaporated cane juice instead of white sugar!

*For the almond butter, we recommend Justin’s Classic, Unsweetened Almond Butter or our homemade almond butter recipe.

This is seriously an amazing way to satisfy your chocolate and sweet cravings in such a healthy and delicious way! #getyourHEALTHYFATSin




To clean eating & bad ass workouts,

Jessica, Rachel, and Ariella

Recipe alert: Paleo Banana Bread

Obsessed with this new paleo banana cake/bread recipe! 🍌


-2 bananas, mashed

-2 eggs (To make this vegan,  substitute eggs with flaxseed meal-1 T plus 2.5 T is equal to 1 egg)

-1 t vanilla extract

-1 t baking soda

-1 & 3/4 cup almond flour

-As much cinnamon as you want (1 t)

-1/4 cup unsweetened almond milk (Try our Homemade Almond Milk)

-1/2 cup honey or maple syrup– We did 1/4 cup of Truvia instead

-1/3 cup melted coconut oil (or avocado oil)


  1. Combine all ingredients in a large bowl
  2. Mix thoroughly by hand or with a mixer
  3. Bake at 340 until firm (depending on size it should be between 30 and 45 min)

*You can add so many fun toppings…walnuts/pecans/chocolate chips/ sliced banana/ cinnamon!!

*We did 1 with banana slices + cinnamon and 1 with a small amount of chopped pecans and vegan mini chocolate chips.

Have fun with it!


To clean living,

Jessica, Rachel, and Ariella

Recipe alert: Superseed Almond Butter

Getting your healthy fats in is super important! Try making this delicious, creamy almond butter that’s filled with fiber and nutrients which will keep you full and satisfied for hours!


-2 cups raw almonds (unsalted)

-2 tablespoons whole flaxseeds

-2 tablespoons hemp seeds

-***1 tablespoons chia seeds (optional)

-3 tablespoons maple syrup

-1/2 tablespoon melted coconut oil

-1 teaspoon ground cinnamon

-1/2 teaspoon sea salt

-1 teaspoon vanilla extract


  1. Preheat oven to 300
  2. Combine almonds, seeds, and maple syrup and spread them out on a sheet pan
  3. Bake the mixture for 30 minutes (mix after 15 minutes)
  4. Let the mixture cool for 10 minutes
  5. Put the mixture into a food processor with the melted coconut oil and blend for 5-7 minutes- scrape the bowl about every minute
  6. Add in cinnamon, sea salt, and vanilla extract (1 tablespoon coconut sugar if needed)
  7. Blend until mixture is soft and creamy
  8. Refrigerate in an air-tight container for up to 2 weeks

To clean living,

Jessica, Rachel, & Ariella