All posts in This Is How We Do It

Class #278 | Winter 2020 – Fresh Produce Restock and Enjoying Indian Food

By: Jerry Christensen | 0 Comments | Updated: December 30, 2020 | Category: Application Systems, PD-Ed, Premium Classes, This Is How We Do It, Workplace For Wellness Set-Up

This class offers you greater grocery store independence. Take a tour of Julie’s empty fridge and venture out to restock fresh produce that stretches into 3 to 4 weeks of meals. Amidst rising costs and restaurant shutdowns, apply PD kitchen systems and recipes to cut spending, extend food freshness and... more

Class #274 – Road Trip Travel

By: Julie Marie Christensen | 0 Comments | Updated: November 10, 2020 | Category: Premium Classes, This Is How We Do It, Travel | Tags : 50/50 Plate Practice, Anthocyanin, Day Fasting, Essential Kitchen Tools, Food Cost Savings, Fresh Restock, Fresh Staples, Meal Flexibility, Pantry Staples, Set Up for Success, SUS, Travel Meal Plan, “Convenience” Food

This class covers packing to keep meals easy, protective, and delicious for a weeklong getaway in the high desert of St George Utah, featuring four favorite fast meals and lots of PD Pro Tips to assist you at home and on vacation. A feast for the eyes, this class is... more

Class #273 – Mexican Sweet Corn Cakes, Red Lentil Chili & Apple Pie Filling

By: Julie Marie Christensen | 0 Comments | Updated: October 27, 2020 | Category: Back On Track, Cooking, Motivational, Premium Classes, This Is How We Do It | Tags : Angiogenesis Inhibitors, Anthocyanin, Barrett’s Esophagus, Chef’s Treats, Dry Browning, Epithelium, Inflammation, Low BMI, Mealtime Satisfaction, Microbiome, Pathogens, Probiotics, Set Up Day, Stop the Snacks Mindful Eating Capsaicin Plant Fiber Short Chained Fatty Acids Day Fasting, Workplace for Wellness

This class invites you into Julie’s Workplace for Wellness, featuring a warm autumn meal in Protective Diet signature style with continuous conversation on cutting edge nutritional science, guidance in practical application, and the repeated encouragement that is so essential at every checkpoint on the PD journey. Come in to recharge,... more

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

By: Julie Marie Christensen | 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 Christensen | 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 Christensen | 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