All posts in This Is How We Do It

Class #271 – You Can’t Outrun an Unhealthy Diet

By: Julie Marie | 0 Comments | Updated: September 15, 2020 | Category: Motivational, This Is How We Do It | Tags : Calendar of Achievements, Cardiovascular Health, Endothelium, Forecasted Testimonial, HGH, Human Growth Hormone, Increased Blood Flow, Inflammatory Disease, Low Body Fat Percentage, Meditation, Muscular Development, PAPD, Pep in Your Step, Playing Around PD, Recovery Time, Sugar Bombs, Visualization, Workplace for Wellness

This class assists everyone, from new members to athletes, with putting health priorities in proper order. Exercising and eating a little “healthier” adds stress to an already stressed system. Putting the fulltime practice of a Protective Diet solidly in place first will reverse disease, reduce inflammation, improve blood flow, and... more

Class #269 – Getting Comfortable Enjoying Delicious Food

By: Julie Marie | 0 Comments | Updated: August 18, 2020 | Category: Cooking, Fundamentals, This Is How We Do It | Tags : 50/50 Plate, Binge, Chef’s Treat, Detox, Endothelium, Food Awareness, Food Freedom, Food Satisfaction, Gut Microbiome, Meal Anticipation, Natural Deficit, Nitric Oxide, PAPD, Plant Diversity, Playing Around, Set Up Day, Step 1, Workplace for Wellness

This class demonstrates how to enjoy delicious food every day. Extreme diet trends prescribe eating bland, nutritious food daily and rewarding yourself occasionally with indulgent foods that develop obesity, inflammation and chronic disease. A Protective Diet invites unrestricted daily celebrations of delicious, fun, protective foods that reward you with optimal... more

Class #267 – Finger Salad, Chips & Dip for Dinner featuring Refrigerator Tacos

By: Julie Marie | 0 Comments | Updated: July 21, 2020 | Category: Cooking, Microbiome, Premium Classes, This Is How We Do It | Tags : 50/50 Plate, Angiogenesis Inhibitor, Anthocyanin, Culinary Trends, Endothelium, Gut Microbiome Probiotic, Nutritional Science, Phytonutrient, Plant Diversity, Sulforaphane, Sustainable

In this class I prepare two fun & simple summertime meals starting with a starch and adding bits and pieces from my kitchen for layers of plant diversity. Merging nutritional science with culinary trends, a Protective Diet creates delicious excitement on your plate, meanwhile promoting the gut microbiome and strengthening... more