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Thrive Health Consulting © 2018 by Jennifer Hoy

Holistic Health Coach | |


Photography by Matt Marzahl, Jye Currie and Todd Rosenberg

Kitchen & Lifestyle Photos taken at the Home of Dawn McKenna

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March 29, 2019

It's still chilly here in New Jersey so I've been warming up with lots of soup these days. My sweet momma is the queen of homemade soups, so s/o to her for this magical, nutrient dense recipe! I love making it when I have a bunch of veggies that are starting to go bad. This soup also freezes beautifully. We make it in bulk and toss leftovers in the freezer for when we're in a crunch for time. I top mine with Mary's gluten free flax crackers (my recent obsession) and sometimes a bit of coconut cream.




1 large onion

3 cloves minced garlic

1 tbsp fresh, grated ginger

2 stalks celery

½ minced jalapeño

1-3 tbsp EVOO or coconut oil

2 boxes low sodium vegetable broth

10 large carrots

1 large white potato

Any other veggi...

November 20, 2018

Kale puns are   e v e r y w h e r e   I turn these days. And I kind of love it. Sandlot fans, this one was for you :)

I brought this #kalesalad to a family get together last weekend. If you're looking for a quick, easy, affordable and down right delicious dish to bring with you to your next event, this one is sure to impress even the biggest kale skeptic.

I n g r e d i e n t s :

🌱1 head of kale, rinsed
🌱3 cups quinoa, cooked (about 1 dry)
🌱2 cups yellow split peas, cooked (chickpeas would go well here too)
🌱1.5 large purple sweet potato (my fave!), cubed and oven baked
🌱Use your desired quantities of the following: chopped raw asparagus, cucumber, red cabbage, medium red apple, 1 medium carrot (shaved)
🌱1 large...

August 7, 2018

ZUCCHINI PINE🍎 DATE BREAD | If you know me, you know I‘m not one to tell a lie. Heck when I break the rules and leave my car (hazards🔛) illegally parked outside my go-to Thai spot (3.5 minutes) a cop car is surely pulled up behind me by the time I dash out. So when I say that this is the best bread I have ever had it’s a BIG DEAL. Now there is some added sugar in this recipe but I’m working on a future version that just uses dates. This recipe makes 3 loaves so there’s only ¼ cup per loaf which is pretty darn good... Especially if you have self control (myself excluded ☺️) with magical baked goods and somehow stop after 1 or 2 slices.

Preheat to 350 (325 if convection)

Mix these dry ingredients together:

1 cup almond flour

1 cup coconu...

June 29, 2018

✨ Back in April Joe Rogan and Matthew Walker did a podcast that massively redefined my views on sleep. PS: Walker is the Professor of Neuroscience and Psychology at the University of California, Berkeley, and Founder and Director of the Center for Human Sleep Science. I summarized the main points from their conversation below :) If you want to listen to the full 2 hour podcast here is the link: ✨

➖We need 7-9 hours of QUALITY sleep per night.

➖A growing trend in epidemiological studies shows that the shorter you sleep the shorter your lifetime. 

➖Insufficient sleep over a lifetime is one of the most significant predicators of Alzheimer’s development. 

➖The association between lack of sleep and ca...

June 25, 2018

How often do I try something new at the grocery store? Not as often as I’d like ☺️ My goal is to try one new thing each week... although it can be a little intimidating when you don’t know how to prepare much less eat it 😉

For the longest time I've been wanting to try collard greens and incorporate them into my diet. In a way that I enjoyed and looked forward to. So these babies were born :) These quantities aren't exact because I make and serve this recipe family style... Think tacos or tapas. Eating your collard greens like this is another way to sneak dark leafy veggies into your day and avoid processed grains. 

🌱1 bunch of collard greens (base)

🌱1 large, chopped and rinsed leek (sautéed)

🌱1-2 large, cubed sweet...

April 17, 2018

One of my favorite recipes at the moment. Try it once and you just might be addicted forevaaaa. Tag me in your delicious, chocolatey creations! 💕💕💕


✨ ½ cup cacao powder

✨½ cup coconut sugar

✨2 eggs

✨¼ cup coconut oil (melted)

✨1 tsp vanilla extract

✨Sea salt

✨½ -1 ripe banana sliced (optional for non banana people)


Preheat oven to 350F. Mix all ingredients in one bowl. Line a 4X4 baking dish with parchment paper (use a 4x8 dish if doubling the recipe). Pour batter and bake for 26-30 minutes depending on how fudgy vs firm you like your brownies. Allow to set for at least 30 mins before you cut. The longer you wait the better they’ll set... But let’s be honest... I eat mine when they’re still warm and there haven’t been l...

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