Health Coach San Diego - Evelyne Lambrecht  
September 2011


I hope you're having a great September so far! I am flying to Europe tonight, I can't believe it! Some of you may not know I was born and raised in Belgium and didn't move to the US until I was 12. Last time I went back was about 9 years ago so I'm REALLY excited to see my family, friends, and homeland! Belgium has some of the best food in the world and I can't wait to make some homemade waffles with my grandmas! I plan on walking everywhere and hopefully doing a bike tour somewhere. I even packed my jumprope and Valslides!  


On Labor Day I had the pleasure of appearing on Fox 5 San Diego for Fitzee Foods to talk about my favorite Fall nutrition and fitness tips which are below.  


Have a great rest of the month and look for updates on my personal Facebook page to see what I'm doing in Europe.  

In Health,

Evelyne Lambrecht

Health Coach San Diego

My Top 5 Healthy Tips for Fall 


1. Create a plan - back to school time is great for a fresh start. try a new class, put it on your schedule. Prepare your meals ahead of time.

2. Satisfy your sweet tooth with sweet vegetables (carrots, sweet potatoes, yams, beets) and fruits instead of sugary desserts and pumpkin spice lattes.


3.Don't deny yourself to the point where you drive yourself crazy - find healthier alternatives to your favorite junk foods


4. Incorporate high intensity interval training into your workouts - jump rope, kettlebells, sprints, etc - get your heart rate UP!


5. Hit the weights! Make full body weight training a part of your routine.

The Dark Side of Fat Loss

My friend Sean Croxton from Underground Wellness is finally coming out with his e-book!!! I've had the pleasure of editing it over the last month and it is AWESOME! Sean has condensed all the information he has gathered over the last few years through his research and interviewing on UW Radio and packaged it in a simple to understand manual. The book also includes an entire section on exercise for fat loss written by my friend Brett Klika and is accompanied by a 12-week workout plan complete with videos featuring yours truly.


Sign up at 

to get notified when the book comes out and get a preview of the introduction! If you're going to read any book about fat loss this year, make it this one!  



Peach Coffeecake 

I recently made this for a picnic and it is absolutely delicious! Use it while peaches are still in season! This recipe comes from




1 cup brown rice flour or sorghum flour

1 cup organic light brown sugar

3/4 cup almond meal

1/2 cup tapioca or potato starch (not potato flour!)

2 teaspoons baking powder

1 teaspoon xanthan gum

1 teaspoon ground cinnamon

1/4 teaspoon nutmeg

2 large organic free-range eggs, beaten

1/4 cup organic coconut oil

2 teaspoons bourbon vanilla extract

1 teaspoon almond extract

5-6 tablespoons non-dairy milk (I used coconut milk) 

1 1/2 cups sliced fresh peaches (about 12 oz.)


For the streusel topping:

1/3 cup organic light brown sugar

3 tablespoons brown rice flour

3 tablespoons organic coconut oil

2 tablespoons chopped pecans (may omit)

1 teaspoon ground cinnamon




Preheat the oven to 350 degrees F. Line the bottom of a deep 9-inch cake pan with a piece of parchment paper.


In a large mixing bowl, whisk to combine the dry ingredients: brown rice flour, light brown sugar, almond meal, tapioca starch, baking powder, xanthan gum, cinnamon, and nutmeg.


Add in the beaten eggs, coconut oil, vanilla extract, almond extract, and 2 tablespoons soy milk. Beat to combine.


The batter at this point will be stiff and sticky. Add more milk a tablespoon at a time, beating after each addition, until the cake batter becomes loose and smooth. Humidity affects flours, so you may need more or less tablespoons liquid, depending upon your locale.


Scoop two thirds of the batter into the prepared cake pan and smooth it out to the edges. Use wet hands if you need to.


Press half the peach slices into the batter.


Top with the remaining cake batter and smooth evenly- this layer will be thin.


Press the remaining peach slices into the top of the cake.


Make the streusel topping, combining the brown sugar, brown rice flour, coconut oil, chopped pecans (if using), and cinnamon. Mix until sandy.


Spread the streusel topping on the cake.


Bake in the center of a preheated oven for 40 to 45 minutes, until the cake is set and a wooden pick inserted into the center emerges clean.


Keep an eye on the cake as it bakes. If the topping begins to brown too much (around the 25 to 30 minute mark) place a piece of foil loosely over the top of the cake to prevent it from browning too much. (I have a small wall oven that is very efficient, and my baked goods brown quickly.)


Cool the coffee cake on a wire rack.


Beyond fabulous slightly warm.


Slice, wrap in foil, and freeze uneaten cake slices in a freezer bag.


Cook time: 45 minutes Yield: 10 slices


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Evelyne specializes in holistic nutrition coaching and small-group personal training for women who want to get healthy, feel great, and lose weight. Could one conversation change your life? Call Evelyne at 925-216-9157 or e-mail at to schedule a Get Fit Fast Strategy Session. 

In This Issue
5 Tips for a Healthy Fall
The Dark Side of Fat Loss
Peach Coffeecake
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What is a Health Coach?
A health coach is a wellness guide and supportive mentor who helps you achieve your goals in areas such as weight management, food cravings, sleep and energy. Through working with me, you'll develop a deeper understanding of the foods and lifestyle choices that work best for you and implement lasting changes that will improve your energy, balance and health.


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