We are eager to announce two beautiful women who have recently joined the DIYcleanse team. In our business, we celebrate giving back and sharing our knowledge when it comes to nutrition, wellness and running a business. These women are both recent graduates of our Food Freedom Group Wellness Program and are on their individual paths in the world of health and wellness. We could not be more excited about supporting them as they become involved in some really awesome projects that we are working on over the next few months. Welcome to the team ladies!!!

I’m Kara!


rsz_1karaI’m a massage therapist, esthetician, and own my own day and health spa in Moorhead, Minnesota. I am currently going to school to become a holistic health coach at the Institute for Integrative Nutrition. I love teaching Pilates and Zumba, hiking, camping, traveling, and being at the lake or beach. I’m so excited to be part of the #DIYcleanse team and work with these amazing ladies! My three favorite recipes for a busy week are:

1. Grilled Cajun chicken

4 chicken breasts
1 tbsp garlic powder
1 tbsp paprika
2 tsp dried thyme
2 tsp salt
2 tsp dried oregano
Pepper to taste
1-2 tsp cayenne pepper to taste

Directions: Put in bag and shake chicken until coated. Grill for about 20 minutes (varies for different grills) or can bake until done. Pair with a green leafy romaine and spinach salad.

2. Kara’s Salad Bowl

4-6 oz Shredded chicken (prepped on Sunday)
1 handful of romaine
1 handful of spinach
Veggies to add in:
Diced sweet peppers
Sliced Cucumbers
Diced Avocado
Salad dressing
2 tablespoons Expeller pressed organic Sesame Oil (can be organic olive or coconut oil)
Juice from ½ Lemon
Couple dashes of salt
Fresh ground cracked pepper
Dash of stevia (to taste)

Stir or shake in container and pour on salad.

3. Turkey Tacos

1 Brown organic turkey burger, browned and then drizzled with 2 T olive oil and the following spices:
1 dash paprika
1 dash cayenne
1 dash onion salt
1 dash turmeric
1 dash garlic salt
Black Pepper to taste
1 brown rice tortilla
1/2 cup diced tomatoes
1 handful of shredded romaine
1 handful diced bell peppers
Directions: Place all ingredients into tortilla and enjoy.
*Note: To keep tortilla intact, it’s best to heat on stovetop with some butter of avocado oil until crisp. Of, you can put the tortilla in a bowl and eat it like a taco bowl. 

I’m Kim!


rsz_kim_1I live in Pacific Beach and work in downtown San Diego. As a graduate of the DIY Cleanse Food Freedom Program, I am thrilled to continue this journey with DIY Cleanse and share with you the tips and new habits I have learned to increase my energy, feel leaner, and wake up feeling rested and at my best. I shoot to keep a good balance in life between work, relationships, exercise, food, and adventure, so sometimes full weeks call for quick recipes! My go-to’s for a full week are painless to make and are heavy in pesto… because who doesn’t  L O V E  pesto?!

1. Chocolate Peanut Butter Maca Blast

¼ Cup Almond Butter
1 Cup Almond Milk
1 Handful of Spinach
1 TSP Maca Powder
1 TBSP Cacao Powder
1 TBSP Honey
1 Frozen Banana (If you don’t have a frozen banana, use a room temp banana and blend with 1/2 cup of ice!)
Optional: 1 TBSP Protein Powder or Collagen 

Directions: Blend together, pour into a glass and enjoy!

2. Cheesy Pesto & Veggie Melt

2pc Gluten-Free Bread
A protein (I love pastrami or roast beef lunch meat, but you can also leave out and go all veggies!)
Slice of Mozzarella Cheese
Himalayan Pink Salt

Directions: Put the meat and cheese onto one side of the sandwich and place into a toaster oven. When melty, take out and add the pesto, veggies, and salt and pepper!
Eat sandwich with a side of fruit. I am loving cherries right now!


3. Pesto Spaghetti Squash Noodles

1 Small Spaghetti Squash
1/2 pkg white Mushrooms
1 Yellow Squash (cut into thick slices)
2 heads Broccoli
1 small pkg Ground Turkey
(Serves 2)

1. Preheat oven to 400 degrees.
2. Cut the spaghetti squash, scoop out the seeds, and put olive oil onto both sides.
3. Place face-down onto a roasting pan in the oven. After 30-45 minutes, take out the spaghetti squash, let cool and then take a fork and scrape the sides to release the noodle-like strands from the peel.
4. Set aside.
5. Brown the ground turkey until almost fully cooked, and drain.
6. In a separate pan, add olive oil and cook the broccoli, until almost fully cooked.
7. Add the squash and the mushrooms last, until almost fully cooked.
8. Combine the ground turkey with the vegetables, add the pesto, and let simmer for at least five minutes until fully cooked.
9. Put spaghetti squash noodles into a bowl and spoon the pesto veggies and ground turkey on top.
10. Enjoy!

Happy Eating!