Veronica Bosgraaf

FITNESS NUTRITION ENTHUSIAST &
PURE BAR CREATOR

PERSONAL DATA

Birthdate 2/2/1971
Hometown Detroit, Michigan
Resides Holland, Michigan

http://www.thepurebar.com

RELATED POSTS

Veronica Bosgraaf Featured on HealthyBitchDaily.com!

1.25.12 | by stantoncompany

Snack Time

Need Some New Vegan Snack Ideas? Yeah, We Thought So.

You keep whining about wanting more recipes. We hear you. So we asked Veronica  Bosgraaf, owner of Pure Bar and smokin' hot mompreneur, to help a bitch out. Snack Secrets It can be tough to dream up new snack ideas, whether (read more)

SheKnows.com 20 Fast Fitness Tips Featuring Promax DOers

1.25.12 | by stantoncompany

Here are 20 top tips from Billy Blanks, Jr., Kathryn Budig, Holly Perkins, Billy Miller and more. Even better, Promax is inviting fans to Like them on Facebook for a chance to win a Trainer for a Year. Drink your greens Kathryn Budig, yoga guru and creator of yoga DVD Aim True (read more)

Five Easy Way to Eat Clean with Veronica Bosgraaf – MoscatoMom.com

1.11.12 | by stantoncompany

Guest Post: Five Easy Ways to Eat Clean January 11, 2012 by · 1 Comment This year I have resolved to “Eat Clean” and not fill my body with any more over processed junk and chemicals in an attempt to not only lose weight, but just feel better in general.  I (read more)

Eating Before and After Excercise – Tips from Dietitian Ashley Koff

1.9.12 | by stantoncompany

We go together like rama-lama-lama, ka-dinga-da-dingy-dong. You’ve experimented with wine pairings, chocolate pairings and more. But when it comes to your exercise, your activity of choice should be paired with the right foods for optimal energy, digestion, calorie burn and fat loss. Hot Yoga Hot yoga - or even an intense vinyasa class - will cause you (read more)

Pure Bar Founder, Veronica Bosgraaf’s Soup recipe on FabFitFun.com

1.9.12 | by stantoncompany

Courtesy Veronica Bosgraaf, Pure Bar Ingredients: 1 butternut squash 1 whole onion, chopped 1 bay leaf 2 cups vegetarian broth 1 cups water 1 cup vanilla almond milk 3 tablespoons grapeseed oil Salt, pepper, nutmeg to taste Directions: 1. Cut squash in half, clean out the seeds and roast face down in a pan with 1 inch water at 350 (read more)