You’re thinking about joining our Be Radiant community, but aren’t totally sure yet, right? I don’t blame you. There are SO many options out there, it can be super confusing. What makes this one different?


Well, for starters, “Be Radiant” focuses on the WHOLE you, not just the number on your scale. (In fact, you can toss out your scales for all I care—there are many other ways to stay accountable and measure progress.)

Here are a few other reasons why Be Radiant is different—and why it might be the one program that really, truly, finally works for YOU:


  • Choice: There are two great program options—the “Delicious Detox” is designed for very quick results, and “Thrive with Five” will get you to your goals at a pace that’s just right for you.
  • Unparalleled support: If you ever have questions or are struggling, get the support the you deserve during our live calls. This may sound corny, but I care. A lot. I really want you to succeed beyond your wildest dreams, because I know you CAN! Be Radiant gives you the support you need, in the form of accountability, emails, live calls, weekly menus, and more.
  • Tools: I want you to align with the thriving, vibrantly healthy woman that you truly are—it’s just a matter of making some changes that you can live with for life. As a Be Radiant member, you’ll receive the tools to make those changes with ease and joy.
  • Delicious food: Diets are so stinkin’ boring. Who wants to eat food that lacks flavor? I know I don’t—and won’t! And darlin, you shouldn’t either! Whether you choose the “Delicious Detox” or “Thrive with Five” option, you’ll be eating delicious, satisfying foods at every meal.
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Here's a taste of the foods you'll be eating
while you lose weight and gain vibrant health!

No Will Power Cookies

Why "no will power?"

Because you don’t need it with these cookies. Here’s the thing—you only make four of them at a time! So even if you eat the whole batch, you can still respect yourself in the morning. Plus, they’re incredibly easy to toss together. One pan, one spoon, one love.


  • 2 tablespoons dark chocolate chips (vegan and preferably stevia-sweetened)
  • 1 tablespoon EACH: peanut butter and agave nectar (or maple syrup)
  • ¼ teaspoon vanilla
  • Dash sea salt (omit if your peanut butter is salted)
  • ¼ cup rolled oats


  1. In a small pan set to the lowest possible heat, melt the chocolate chips and peanut butter, stirring constantly. As soon as the chocolate chips are melted (or almost melted), remove from heat. It’s very important not to overheat the chocolate, or it will seize up.
  2. Stir in the agave (or maple syrup), vanilla, and salt. Mix well. Stir in the oats until thoroughly combined.
  3. Drop onto waxed paper or a plate to form four cookies. Chill for about 20 minutes in the fridge (or for even less time in the freezer, if you're impatient like me). Enjoy!

Makes 4 cookies (serves 2); GF (if using gluten-free oats)/Blue (according to the guidelines in my color-coded system)


Photo by Emma Potts

Photo by Emma Potts

Zesty Lemon Chickpeas

Photo by Janet Malowany

Photo by Janet Malowany

This fresh, lively dish is so delicious you’ll forget how nutrient-dense and light it is! 


  • One 15 oz. can chickpeas (garbanzo beans), drained (1½ cups cooked chickpeas) 
  • ¼ cup finely chopped parsley 
  • 2 tablespoons fresh lemon juice 
  • 2 teaspoons extra-virgin olive oil 
  • 1 teaspoon EACH: Dijon mustard and minced lemon zest 
  • ¼ teaspoon EACH: sea salt and black pepper 
  • 2 large cloves garlic, minced or pressed

In a large bowl, toss all of the ingredients. Gently stir well until thoroughly combined. Serve cold or at room temperature. 

Serves 2/GF/SF/Green (according to the guidelines in my color-coded system)


Rawcho Cheese

This dip is packed with nutrient-dense plant foods, but it’s completely delicious! Enjoy with baked tortilla chips, raw veggies, or slathered on a burrito.


  • ½ cup raw cashews
  • 4 oz. jar pimientos, drained
  • ¼ cup nutritional yeast powder
  • 3 tablespoons fresh lemon juice
  • 3 medium-large cloves garlic, peeled
  • 2 tablespoons water
  • 1 teaspoon granulated onion
  • ¾ teaspoon sea salt
  • ¼ teaspoon ground cayenne

Blend all of the ingredients in a food processor (or good blender) until completely smooth. Serve cold or at room temperature with raw vegetables, baked tortilla chips, or raw crackers. This will store, refrigerated in an airtight container, for at least a week.

Makes about 1 cup of dip (4 servings)


Photo by Michelle Donner Photography

Photo by Michelle Donner Photography

Raw Cinnamon Rolls


Think of these as a quick, delicious, healthy alternative to packaged energy bars. Since they’re so nutrient-dense, just one little roll can be surprisingly satisfying!

  • 1 cup raw walnuts
  • ½ cup raisins
  • ½ cup (packed) pitted dates (about 12 dates)
  • 1 tablespoon cinnamon
  • ¼ teaspoon each: sea salt and ground nutmeg
  1. Place all of the ingredients in a food processor. Blend until well combined and very crumbly, but don’t over-blend—you want to retain some texture.
  2. Pull out small pieces of the mixture and roll into 1-inch balls with your hands. These will store in an airtight container, refrigerated, for several weeks or more.


Makes 18 rolls (9 servings)/GF/SF/Green (according to the guidelines in my color-coded system)

Black-eyed Peas with Kale

This is one of those dishes I could practically live on—it’s light, easy to throw together, satisfying, and soooo yummy. This entrée works best with soaked peas, so you may want to plan ahead for maximum goodness.


  • 1½ cups dry black-eyed peas, soaked in water overnight (or 8-12 hours)
  • ½ cup diced onion
  • 3½ cups liquid vegetarian “chicken” broth (if you have my books you can use "Chicky Baby Seasoning" to make broth - just use one tablespoon of the seasoning per 1 cup of water)
  • 4 bay leaves
  • 2 cups (packed) kale, preferably lacinato (cut into thin ribbons)
  • 6 medium cloves garlic, pressed or minced
  • 2 teaspoons each: sea salt, nutritional yeast, and olive oil
  • ¼ cup fresh lemon juice
  • To Taste (optional): hot sauce of your choice (habanero, tabasco, etc.)
Photo by Janet Malowany

Photo by Janet Malowany


  1. Drain the black-eyed peas to remove the soaking water and then rinse them.
  2. Place the beans in a pressure cooker (or regular pot with a tight-fitting lid). Add the onion, broth, and bay leaves and bring to a boil over high heat. Reduce the heat to low and simmer until the black-eyed peas are tender. This will take about 15 minutes in the pressure cooker (after the top begins to spin) or 45 minutes in a regular pot.
  3. Once the beans are tender, drain off most of the excess liquid. Remove the bay leaves. Next, stir in the kale and garlic. Cook over medium-high heat for about 5 minutes, stirring often, until the kale is wilted. Remove from heat.
  4. Stir in the salt, nutritional yeast, olive oil, and lemon juice. Top with some of the hot sauce (if using) and serve.