Ahhh…health coach pricing – it’s an important topic, and one we’re excited to jump into today. 

If you’ve landed here, chances are we owe you a congratulations! 

Whether you’ve just decided to pursue a new career, or you’ve already completed a health coaching program – it’s an exciting time.
Wahoooo! 🥳️

And naturally, one of the next big questions is about health coach pricing. After all, in order to change lives & run a sustainable business, you have to charge for your services, and you want to be sure you’re charging the right amount! 

But the truth is…most new health coaches feel unsure on the topic of health coach pricing. 

So, today we’re diving in head first to hash this out. 

Come on in!

Health Coach Pricing: Services & Programs.

First things first…you can’t get clear about health coach pricing until you know what exactly you’ll be selling!

There

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Introduction

[00:00:00] Detective Ev: Well, hello my friends. Welcome back to another episode of the Health Detective Podcast by Functional Diagnostic Nutrition. My name is Evan Transue, AKA Detective Ev. I will be your host for today’s show. We have a bit of a unique episode today for a couple of reasons. One is the fact that we are talking about sound healing with our guest, Ian Morris.

SOUND HEALING, NEW TOPIC ON THE HEALTH DETECTIVE PODCAST, FDN, FDNTRAINING, MUSIC

Sound healing is definitely not a topic that has ever been brought up on this show. If it has, it’s been very brief and was just touched upon maybe for a second or two. We’ve never had one episode where we touched on it in depth and had real questions about the science behind it, how does it work? We touch on all of that today, so it’s going to be pretty cool.

Another reason that it’s unique is because this episode

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Introduction

[00:00:00] Detective Ev: Well, hello my friends, and welcome back to another episode of the Health Detective Podcast by Functional Diagnostic Nutrition. My name is Evan Transue, aka Detective Ev. I will be your host for today’s show on energy healing. We are taking a bit of a different route today. We’re talking to Christi Clemons, someone who is very developed spiritually and we’re gonna get into some interesting topics and subtopics.

With that said, I always preface this if someone is coming on and has a lot of talk regarding God or spirituality or whatever. I don’t preface it if someone just mentions it once or twice, but when it becomes a core part of the podcast, this is something I always need to mention.

PODCAST, PODCAST HOST, MUST LISTEN TO A LOT OF DIFFERENT OPINIONS, A LOT OF DIFFERENT SCHOOLS OF THOUGHT, FDN, FDNTRAINING, HEALTH DETECTIVE PODCAST

As a podcast and as a podcast host, one of my jobs is to be open. I have to listen to a variety

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Introduction

[00:00:00] Detective Ev: All right. Hello my friends. I am back with my friend and fellow FDN practitioner, Becca Kyle. We are also both type 8s on the Enneagram, if anyone cares at all. I find a lot of people in our community of health actually do care about the personality type stuff and things like that. It explains why you guys like the other episode. It was a volcano mixing with another volcano, just bam, high energy.

GI MAP, STOOL TEST, ANALYZING LIVE TEST RESULTS, FDN, FDNTRAINING, HEALTH DETECTIVE PODCAST

Today, I appreciate no judgment. I attempted to do my thing after coming out of the sauna. I thought I could pull off an episode after that and my hair said otherwise. I never really thought I’d say that on a podcast, but it needs to be addressed. The good news is we’re not here to talk about my hair. We are here to talk about my poop, though. It’s going

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Introducing… your new favourite salad! Caramelised onions really elevate this dish to a whole new level of flavour. You can include any of your favourite root vegetables alongside crispy roasted sweet potato. Our top tip – arrange your salad with the dressing on the side, and dress once sitting down to eat to ensure freshness. 

Serves: 4-6, as a side 

Ingredients:

  • 1 (700g) large sweet potato, sliced on the round 
  • 2 tbsp extra virgin olive oil
  • 1 tsp sea salt 
  • 2 red onions, finely sliced
  • 2 tbsp balsamic vinegar
  • 1 tbsp coconut sugar, or brown sugar
  • 2 cups baby spinach leaves
  • ¼ bunch parsley, leaves & stems finely chopped
  • ½ cup (70g) toasted almonds, roughly chopped
  • 150g goat’s cheese, or feta, omit for dairy-free 

For the dressing:

  • 1 tbsp extra virgin olive oil
  • 1 tbsp red wine vinegar
  • 2 tsp wholegrain mustard
  • 2 tsp maple syrup
  • ¼ tsp ground cinnamon
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Introduction

[00:00:00] Detective Ev: Well, hello my friends, and welcome back to another episode of the Health Detective Podcast by Functional Diagnostic Nutrition. My name is Evan Transue, aka Detective Ev. I will be your host for today’s show on dealing with light.

We are doing a short and sweet episode today. But it’s one that I love doing because I’ve done this before, around this time of year. It is one of my favorite passions, it’s all about light. And specifically today, how you can manage light and use it to your advantage during the winter season.

Now, first things first. I acknowledge that we have a worldwide audience and so not everyone is experiencing winter right now. I fully get that. But when I look at the analytics, I mean, we are US based for sure on this podcast with Canada being our second most listened to country.

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Who doesn’t love a healthy yet decadent dessert? These baked pears are so soft and juicy, and paired with the yoghurt, it makes for a nourishing and creamy treat that’s perfect served hot to warm yourself up during cooler months. If it’s summer in your corner of the globe, simply serve it chilled – it’s just as delicious.

Serves: 6

Ingredients

  • 6 pears, halved, I used Bosc pears
  • 2 tbsp maple syrup
  • 2 tbsp coconut oil, melted
  • 1 tsp vanilla extract, optional
  • 2 tsp cinnamon

To serve

  • 200g (7oz) Greek yoghurt, or coconut yoghurt for dairy-free

Method

Preheat the oven to 180°C or 350°F.

Place the pears in a shallow baking dish or ramekin.

Drizzle the maple syrup, coconut oil and vanilla extract over the top of the pears. Dust with the cinnamon.

Bake in the preheated oven for 45-60 minutes, or until golden and caramelised.

Serve with Greek yoghurt

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This is my go-to winter warming dinner that literally only takes 10-15 mins… Meet my nutritious bolognese that leaves you feeling so satisfied. You can serve the sauce with “zoodles” for a pasta alternative (these are simply zucchini spiralised into strips like spaghetti!), or any pasta of your choice. Sometimes I even mix it up and go for half zoodles and half pasta!

The hubbies LOVE this one – as well as the kiddies, so it’s a great all-rounder. Make extra – it’s divine as leftovers!

Serves: 4

Ingredients:

1 tbsp extra virgin olive oil
1 red onion, finely diced
1 garlic clove, crushed
400g (14.1oz) beef mince
200g (7.05) pasta of choice
1 400g (14.1oz) tin tomatoes
½ cup (110g) tomato passata
sea salt & black pepper, to taste
4 zucchini
20g (0.7oz) parmesan, shaved, to serve
¼ bunch basil, leaves picked, to serve

Method:

Heat the olive oil

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Meet my new JSHealth rainbow slaw! This fresh, crispy and colourful, Asian-inspired take on the traditional coleslaw will be your new go-to.

It’s the perfect salad to serve in a big bowl and share with family or friends. The nourishing brown rice and edamame provide a source of complex carbohydrates and protein to keep you energised and satisfied, whilst crunchy red apples add sweetness and freshness.

Try it… I think you’ll be converted too.

Serves: 3 as a main, or 4 as a side

Ingredients

2 cups cooked brown rice
2 spring onions, green & white section finely chopped
1 cucumber, diced
1 capsicum, diced
⅛ purple cabbage, shredded & chopped, 2 cups chopped
¾ cup frozen edamame, prepared as per packed instructions
½ red apple, finely diced
1/3 cup peanuts

For the dressing

¼ cup smooth peanut butter
1 tbsp tamari
2 tsp sesame oil
1 garlic clove, crushed

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One pan, minimal prep and a whole lot of flavour! This is a budget-friendly vegetarian meal that is sure to be loved by the whole household.

For the cheese fans out there, add some grated on top when the rice is hot for a dose of melted goodness. Plant-based? Omit the sour cream or replace it with a vegan alternative. Of course, feel free to load on the vegan cheese or nutritional yeast too.

Serves: 3

Ingredients

· 1 tbsp extra virgin olive oil
· ½ red onion, finely diced
· 2 garlic cloves, minced
· 2 capsicum, sliced
· 1 400g (14.1oz) tin black beans, rinsed
· 1 cup frozen corn kernels
· 1 tbsp sweet paprika
· 2 tsp ground cumin
· 1 cup basmati rice, rinsed
· 1 ½ cups vegetable stock
· 1 400g (14.1oz) tin tomatoes

To serve

· ½ cup sour cream, or plant-based

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