HEALTHY REDEFINED MASTERCLASS: Beta Pricing Until April 15th, 2020

Screw the environment. I’m eating beef tonight.

Hey Badass,

I’m all for vegetarian and vegan meals. I love plants and all of the vitamins & minerals my body receives from them.

However, meat brings me life. It’s the simplest source of iron as a female endurance athlete.

Have you ever met a vegan who seemed lifeless? That was me. That was everyone in the entire vegan seminar that I attended. Lifeless. Sorry 😐 not sorry.

I respect vegans. All humans, really. If you are truly thriving as a vegan/vegetarian/fruitarian, keep on keeping on!

The pressure and guilt I felt from those around me in relation to the ethics and harm to the environment had me reconsider my current choices. I recently posted that I’m leaning towards vegetarianism as if I was being a ‘good girl’. No. Just no.

I give AF about the environment.

And... I also give AF about my wellbeing. My well-being means eating meat on a semi-regular basis.

The answer to environmental impact is not to take meat off of our plates. It is to change the quantity consumed by society. It’s to change the system.

I will not sabotage my health and wellness to make up for society’s overconsumption issues.

#zeroguilt #zeroshame

Here's a recipe for you to enjoy:

Cajun Chicken, Sweet Potatoes, and Kale

(Sometimes I use beef)

4 Servings 35 Minutes 


2 Sweet Potatoes (medium, diced into 1/2 inch thick pieces)

1 Tbsp Extra Virgin Olive Oil

2 Tbsp Cajun Spice (divided)

1 Tbsp Coconut Oil (divided)

1 lb Extra Lean Ground Chicken

8 Cups Kale Leaves (sliced)

Sea Salt & Black Pepper (to taste)


Preheat the oven to 430ºF (222ºC). Line a baking sheet with parchment paper. Place the diced sweet potatoes in a mixing bowl. Drizzle with olive oil and add half of the cajun spice. Toss well. Spread across the baking sheet and bake for 30 minutes, tossing at the halfway mark. Meanwhile, heat half the coconut oil in a skillet over medium heat. Add the ground chicken. Saute for 10 minutes or until completely cooked through, breaking it up as it cooks. Add in the remaining cajun spice. Continue to saute until the spice is evenly distributed. Transfer the ground chicken to a bowl and cover to keep warm. Place the skillet back over medium heat and add the remaining coconut oil. Add in the kale, season with sea salt and black pepper then saute just until wilted. Turn off the heat. Divide cajun chicken, sweet potatoes and sauteed kale between plates.



No ground chicken? Use any type of ground meat.

Want to make it vegan? (no judgement!): Use lentils or chickpeas instead of chicken.

Store in an airtight container in the fridge up to 3 days.