Next up on our team is Lisa Ashton! Everyone meet Lisa!

1.Tell us a bit about yourself.

I'm a Southern California yoga-loving mom of 3 kids who are my world.

2. How did you find CCN?

I met Cara through yoga. Her husband came to one of my yoga classes and he connected us. I taught her prenatal yoga through her 3rd (and 4th) pregnancy and joined my first Challenge. This was the beginning of learning how to fuel my body for life. Not long after that I joined the CCN team helping with branding, marketing and networking. 

3. Briefly describe your role at CCN.

My current roll with CCN is packet production, photography and email marketing. It's changed over the years as CCN has exploded with growth and as my family has grown too!

4. What is you favorite CCN meal? 

Spaghetti Squash Pad Thai

5. What is your favorite food indulgence?

chocolate chip cookies and Mexican food always win

6. What do you do for exercise?

Yoga, hiking and beach trail walks with my kids

7. When not being totally awesome and working at CCN, what are you up to? 

Mom life round the clock! I love date nights with my husband, yoga and adventures with my kids.

8. Why do you love CCN?

I love CCN because it's a way of eating that lasts a lifetime. My approach to food is forever changed and because of that, I can teach my children good nutrition and fuel myself for my family and career.

Lisa's Favorite Spaghetti Squash Pad Thai

Serves 4

1 Tablespoon coconut oil 

1 clove garlic, minced 

1 cup shredded carrots 

1 cup purple cabbage, thinly sliced 

½ cup low-sodium chicken bone or vegetable broth 

¼ cup natural peanut or almond butter 

3 Tablespoons coconut aminos 

2 Tablespoons rice vinegar (unseasoned) 

¼ teaspoon crushed red pepper flakes (optional) 

1 pound cooked wild shrimp or 2 cups shredded chicken 

*Vegetarian option: 1 cups baby lima beans or chickpeas 

1 medium roasted spaghetti squash, shredded with a fork into “noodles” 

Optional garnish: toasted sesame seeds, chopped cashews, chopped green onion, cilantro 

Heat a large skillet over medium high heat & melt the coconut oil. Sauté the garlic, carrots, and cabbage for about 3 minutes. Remove from pan and set aside. Add the chicken broth, nut butter, coconut aminos, rice vinegar and pepper flakes to the skillet. Whisk until well mixed & smooth consistency. Return veggies, shrimp (or chicken or beans) and spaghetti squash to the pan. Toss until well coated and heated through. Serve warm with optional garnishes.