In my new cookbook, Eating Clean: The 21 -Day Plan to Detox, Fight Inflammation, and Reset Your Body , I talking here how to start cleaning up your food and their own lives from chemicals and toxins that are lurking in everything from your ketchup to your toothpaste.

My journey to eating clean started ten years ago when I was suffering from a dozen health issues. Throughout these last ten years I have learned how to heal my body from a range of symptoms and diagnoses from c.diff colitis to Lyme disease. I started my blog, to help people suffering from everyday ailments like a headache to chronic illness and my hope is that my new volume helps change lives and gives people hope that they can heal and find the sun at the end of the passageway.

The fact is that nothing changed until I started to clean up my food and my environment( personal care products, clean products and beauty products) because our skin is our biggest organ- so its important to appear not just at what we are putting in our bodies but also what we are putting on our bodies, as well.

Detox is not what you think. In this book I outline what you need to do to detox your body on a daily basis and how to eat clean to support your overall health. I want to show you that feeing clean feelings amazing- not because you should, but because once you watch life this way, youll never go back. Theres not a processed piece of candy Id choose to eat over how incredible I feel. If more people realized what an important role they play in their own health, they could change the quality of their life forever.

Im sharing 10 tips-off with you today about how you can eat clean in 2016 and four tasty recipes from my new cookbook that are wholesome, fresh and delicious without the gluten, dairy, soy, eggs, corn, refined sugar or processed foods. My cookbook is filled with more than 200 recipes that are free of these foods as well as a guidebook for how to detox your pantry, cleaning supplies and beauty products so you can start 2016 off on the right foot.

1. Choose one ingredient foods : Focusing on one ingredient foods should be the basis of your dinners and snacks. Whats in an apple? An apple. Whats in an avocado? An avocado. Build your snacks and snacks around one ingredient foods. It can be done- Ive been doing it for 10 years. Nothing processed thats going to create inflammation in your body.

2. Focus on fiber: Im not talking about fiber from a processed cereal- Im talking about real fiber from fruits and vegetables and gluten-free whole grains like quinoa, millet and wild rice. Thats the fiber you need daily to flush out toxins from your body and help you detox.

3. Snack smart : Three meals per day will define you up for blood sugar spikes and drops-off and will leave you ravenous. Instead, snack every few hours on raw nuts and seeds, carrots with hummus, crackers( I have a handful of grain-free crackers in my cookbook) with guacamole which will keep your blood sugar stable and will maintain you happy( and not reaching for the vending machine by 3 p. m .). 4. Fat is your friend : Dont fear fat! Our bodies require fat to function properly and your hormones need fat to be at their optimal potential. Trust me, Ive had hormonal issues for years and fat has helped me tremendously. However, its important to focus on healthy fats like raw nuts and seeds, avocado and extra-virgin olive oil. 5. Fight rednes : Reach for anti-inflammatory foods such as walnuts and flaxseeds, which are rich in Omega 3 fatty acids that help fight inflammation. 6. Remove : Remove any foods that cause you symptoms- be mindful because some sensitivities from foods result up to 48 hours after you eat it so be sure to take notes when you get bloated or a headache or a rash or feel tired- those are all classic symptoms of a food sensitivity and everyone experiences different symptoms. 7. Be smart about petroleums : My suggestion is to use coconut oil and extra-virgin olive oil in place of vegetable oils and canola oil, which are refined and often filled with GMOs. 8. Replace : Replace problem foods such as gluten and dairy and soy with whole foods such as making spreads and “cheeses” out of nuts and seeds. 9. Choose ocean salt : Remove that refined table salt and use ocean salt and Himalayan pink salt instead of a dosage of minerals! Say good bye to that white salt shaker you ensure on every restaurant table. 10. Season with fresh herbs : Add more flavor to your dinners by enjoying fresh herbs in your snacks to cut down on salt and condiments that you dont need. Try chives, scallions, cilantro and parsley to jazz up your flavor anytime of the year. Here is a very tasty and anti-inflammation recipes from my new cookbook, Eating Clean: The 21 -Day Plan to Detox, Fight Inflammation, and Reset Your Body :

Golden Bell Pepper Soup

Serves 6 to 8
Dipping your spoon into this bell peppersweet potato combo is like dipping into a bowl of sunshine. Its stunningand the perfect antidote to a gloomy wintertimes day. This soup also freezes well, so if youre not serving a crowd, store the leftovers for a later date( or make a double batch ). I like to enjoy this soup accompanied by my Massaged Kale Salad with Spicy Hazelnuts

1/ 4 beaker extra-virgin olive oil 1/2 small onion, diced 2 medium carrots, peeled and diced 1 celery stubble, diced Sea salt and freshly ground black pepper, to savour 8 yellow, red and/ or orange buzzer peppers, chopped 1 big sweet potato, peeled and chopped 4 beakers low-sodium vegetable broth 3 teaspoon finely chopped fresh marjoram 1 recipe Gluten-Free Herbed Croutons, for garnish Sliced avocado, for garnish; optional Finely chopped fresh cilantro, for garnish; optional Drizzle Seriously Sensational Sriracha Sauce, for garnish; optional

In a large pot, heat the petroleum over medium heat. Add the onion, carrot, celery, and a pinch of salt and black pepper. Cook until the vegetables are tender, about 4 minutes. Add the buzzer peppers and cook until soft, about 6 minutes. Add the sweet potatoes and broth. Season with salt and black pepper, cover the pot, and bring to a boil. Lower the heat and add the marjoram. Simmer until the vegetables are tender, about 20 minutes. Let the soup cool slightly, and then, in batches, transfer to a blender and puree until smooth. If required, thin the soup with water. Adjust the seasoning with salt and black pepper if necessary. Return the soup to the pot to keep warm until serving. Serve garnished with the Herbed Croutons and, if desired, the avocado and cilantro on top and Seriously Sensational Sriracha Sauce on the side.

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