Making of the Book

Back in December 8, 2016, when we signed a contract for what is my first cookbook with Skyhorse Publishing, we could not wait to celebrate that important milestone in our company’s history. After all, we were able to negotiate many of the terms of the agreement with Skyhorse team who showed great flexibility in supporting us with our unique and out of the box ideas on content.  But soon after that (before we actually started celebrating), we realized that we have a monumental task ahead of us: We actually had to prepare a cookbook in about 4 months! Not just any cookbook, rather one that represents our brand, our story and our methodology – something that I have worked on and perfected over the span of 2 decades. The book, called Healthy Indulgence, is not based on counting calories, or food deprivation; it’s not about eating the common pre-manufactured or frozen health food, 

it’s about discovering who you are, and transforming your body and life from the inside out through adherence to my recipes and methods for healthy indulgences.  Healthy Indulgence is based on my proven PCF combo, (power protein, complex carbs, & friendly fats), plus a simple tested set of guidelines. These guidelines are embedded into each and every recipe in the book eliminating the need to think, measure, or count – it's all solved.

Given my ideas about food, never in my wildest dreams would I have imagined how much work it would take to actually create this cookbook. We needed a master plan and a brilliant team.  We quickly developed a very ambitious plan and hired a team of artists and professionals who not only were on top of their craft, but they also shared our passion and vision. We built an array of world-class sponsors, got all the fresh food and ingredients we could dream of, and then tasted the recipes, prepared and photographed all the dishes (over and over again); and did all of these in about 17 weeks. So the timeline shows a quick recap on how this very ambitious and fun-filled project happened, from December 8, 2016 to today.

At the end, we would like to thank our wonderful team. This project would not have been possible without you: Minote Viashnav, Justin Hall, Leslie Rodriguez, Delaram Pourabdi, Madline Hodges, Lori Murphy, and Melissa Duenes. Special thanks to our hosts and hosteses who opened their homes and kitchens and allowed us to experiment and create our magic) Shirin Yadegar, Atoosa and Shawn Rad.

See below a few pictures and a BTS video.
Stay tuned! More to come in the next few weeks and months, including our many book launch events.


We'd like to extend our gratitude to our generous sponsors who have been with us, as well as our newest sponsors! All the companies you see here prioritize health and fitness. They align with our mission and philosophy of health and fitness in the body and mind.  Because of this, we are absolutely thrilled to have them as our sponsors. Click the links below to visit their website:


If you follow me on social media, you know just how obsessed I am with Melissa's Produce. They were a huge contribution in the making of my upcoming book. After all the hard work of creating recipes and organizing how much we need of each ingredient, Melissa's made it easy and delivered those ingredients right to our doorstep ready to be cooked. 

I am beyond impressed with this company and the variety of products they have to offer. Highly recommend you check them out by clicking here.  

Dr. Bita Yadidi, L.Ac., DAOM, is a Dr. of Acupuncture and Eastern Medicine, California Licensed Accupunturist, and founder of Wellness To Be located in Beverly Hills.

Through acupuncture and other Eastern modalities, she is able to treat and assist with stress management, weight management, insomnia, anxiety, PTSD, and many other ailments. They specialize in prevention and aging gracefully by always addressing physical, emotional, mental, and spiritual connections. I highly recommend you take a visit to Bita. It's amazing how much better you will feel afterwards.

Dr Bita Yadidi, L.Ac., DAOM
Wellness To Be


Health and Wealth Lovers 
by Shadi & Kenny Broukhim

If you want the rest of your life. 
to be the best of your life,

Change Your Water,
Change your life!

I have personally hand-picked Shadi and her Kagen Water brand to be one of our exclusive sponsors because of the synergy our brands share. We not only improve lives, but we change them.

I have been drinking their water for a while and feel a huge difference in my energy and overall health. I am now a big believer and highly recommend you check out their website!


Sadaf is one of the fastest growing suppliers in Mediterranean, Kosher, and specialty food. Having recipes with Mediterranean influence, I knew I wanted to have Sadaf as a sponsor. 

Their ingredients were an upgrade of taste for our food and will certainly be in your cooking! If you haven't already, try Sadaf ingredients when you cook your next meal.

reCAP Mason Jars

Transform your Mason jars with reCAP Mason jar lids and accessories. Invented by engineer and problem-solving mom, Karen Rzepecki, reCAP allows you to use your Mason jars in fun and creative ways. Versatile and multi-functional, reCAP is the must-have kitchen companion for storing, pouring, and serving any variety of Mason jar creations- “Do more with Mason jars”



I LOVE hummus, so I wanted to share with you 2 recipes from my upcoming book.

Serves:1 cup
Prep: 5 minutes
Cook: 0 minutes

Mom's Best Ever Hummus Ingredients:
1(15-ounce) can low sodium chickpeas or 1 1/2 cups cooked chickpeas
1 juice from small lemon
1/4 cup raw tahini
1 small garlic clove
1/2 teaspoon ground cumin

1/2 tsp sea salt
3 to 5 tbsp water + 1 tbsp of water from canned chickpeas
Dash ground paprika
1 tbsp extra virgin olive oil
3 tbsp chopped parsley

1.  Rinse chickpeas from can, make sure to keep 2 tbsp of the water to add to the recipe.
2.  Place all ingredients in high speed blender and blend till smooth. Depending on desired consistency remember you can add or subtract water.
3. If serving drizzle with oil and chopped parsley otherwise store in an airtight container in the refrigerator for 2-3 days

To make the Black Garlic Hummus, add half a head of black garlic to the ingredients.


We are always on the lookout for new and interesting collaboration ideas. Send your idea to  if you would like to be featured in a newsletter and on our social media.


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APRIL MANTRA:  "If you want to go fast, go alone. If you want to go far, go together"

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Sima has over 20 years of experience as a  personal trainer and nutritionist armed with decades of first hand experience among world class mentors, teachers, institutions, and a multitude of success stories that will help elevate your life. Her life is dedicated to transforming the lives of others into a whole and balanced lifestyle.