Team Spotlight: Alexandra Levine, Health Coach

I wasn't always healthy and happy.  A few years ago I was a sick, overweight smoker who was stressed and tired of feeling tired.  I knew I had to change my life, but I didn't know where to start or who could help.  After years of research and experimentation, I developed a mantra that is now my simple coaching model: we are all capable of making empowered and smart choices about we treat our bodies, minds, and souls.


Alexandra is now taking clients as an Integrative Nutrition Health Coach! Her studies in Positive Psychology, Bioethics, and Women's Studies has mixed with her passion for health and wellness to make an exciting approach to coaching! Mention this post and enjoy 50% off ANY service with Alexandra. Stop by the office for a health evaluation, Zyto digital biosurvey, or a motivational session. Want to go beyond the office? She's also offering pantry makeovers, shopping trips, cooking lessons, and cleanse preparation sessions! Contact Alexandra for more information at 855-843-3539 or via email at

August Product & Recipe of the Month: Charolais Beef

By Molly Angel, Owner, CPT, & Certified Health Coach

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Our grass-fed and finished Charolais beef is raised by Dave Deisher, owner of Foxglove Acres in Southern Illinois. The cattle are happy, free range and roaming and experience ethical herd management. The meat is processed locally by a USDA facility with no preservative or additives. They are not fed grain, antibiotics, or growth hormones. They feed only on natural grasses that are free of pesticides, herbicides, and chemical fertilizers. According to, grass-fed beef contains 2 to 4 times more heart and brain healthy omega-3 fatty acids than meat from conventional, grain-fed meat along with many other benefits.

Give some a try today with one of my favorite chili recipes that contains an antioxidant-rich secret ingredient - cacao powder!

Molly's Favorite Beanless Chili

2 tablespoons coconut oil
1/2 onion, diced
4 cloves garlic, minced
2 pounds ground beef
1 teaspoon dried oregano leaves
2 tablespoons chili powder
2 tablespoons ground cumin
1 1/2 tablespoons cacao powder
1 teaspoon ground allspice
1 teaspoon salt
1 can (6 ounces) tomato paste
2 14.5 ounce cans of fire-roasted, chopped tomatoes (Muir Glen is my favorite brand!)
2 cups beef or chicken broth, or water

1. Heat a large, deep pot over medium-high heat, then add the coconut oil. When the oil is melted, add onions, stir with a wooden spoon and cook until they are translucent, about 7 minutes. Add the garlic and as soon as it’s fragrant, about 30 seconds, crumble the ground meat into the pan with your hands, mixing with the wooden spoon to combine. Continue to cook the meat, stirring often, until it’s no longer pink.

2. Add the remaining ingredients and stir well. Bring to a boil, then reduce the heat so the chili enjoys a gentle simmer. You can serve when heated through, but the longer it simmers, the more the flavors will develop! This recipe also works well in the crockpot. It freezes well, too.

3. Serve with your favorite toppings. Mine is guacamole! Olives, diced onion, or some shredded Steckler Farm cheese are some other suggestions.


by Carrie Rice, RYT, RYCT

Santosha, or contentment, means keeping