Hello! I’m Joia. I am a Holistic Women’s Health Coach and owner of Joia Health. My passion is helping women overcome challenges with their hormones and achieve radiant health. 

After experiencing symptoms of hormonal imbalance, I was frustrated with the dismissiveness and lack of appealing options presented to me by conventional medicine. I set out to educate myself on women’s health and heal my body from the inside out. What I learned is that there is no such thing as a quick fix, but with the right support, the body is fully capable of amazing things. I felt called to share my knowledge and experience with other women like me, so I studied with the Integrative Women’s Health Institute to become a certified health coach.

I offer a 12-week 1:1 coaching program that focuses on getting to the root cause of your issues and rebuilding a new health foundation. We will work together to calm inflammation, support the body’s detoxification systems, restore hormone balance, and optimize gut health – all while learning the tools to better care for yourself, reconnecting with your body, and becoming empowered with knowledge. I provide support, evidence-based recommendations, health education, individualized recipes, and more, tailored to your specific needs and health goals.

I am now accepting clients for January 2021! Email me at hello@joiahealth.co with any questions or to schedule your free 45-minute discovery call.

My gift to you – enjoy the yummy and nourishing fall recipe below!


Makes 3-4 bowls


1 cup short grain brown rice

1 can great northern beans, drained and rinsed

2 bunches baby broccoli or broccolini

1 delicata squash

1 avocado

½ red onion

Pomegranate seeds

Olive oil

Salt & Pepper

For the creamy ginger dressing:

Pinch of thyme

2 cloves garlic

Thumb-sized piece of ginger

¼ cup tahini

1/3 cup water

1 tsp salt

Juice of ½ lemon

1 tsp maple syrup


  • Preheat oven to 400 F
  • Cook rice according to package directions.
  • Cut the squash into rings and remove the seeds. Cover a baking sheet with parchment paper and place your broccoli and squash on the sheet. Drizzle lightly with olive oil, season with salt and pepper, and toss to coat before popping in the oven. At 20 minutes, remove the broccoli and flip the squash rings. Leave the squash to cook for another 5-10 minutes on the other side.
  • While your veggies are in the oven, sauté the great northern beans with 1 tbsp olive oil, and salt and pepper to taste.
  • To prepare the dressing, add all ingredients to a blender and blend until smooth. You may need to add more water to get the consistency you want, but do so 1 tbsp at a time.
  • When everything is ready, plate by adding your rice and beans to the bottom of your bowl, layering with your broccoli and squash, and finishing with ¼ avocado, some fresh thinly sliced red onion, and a sprinkle of pomegranate seeds. Then drizzle with your homemade dressing and enjoy the fall bounty!

Joia Clifford


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Take some time. Treat yourself. You deserve it.