Picture this, it’s 2012 and I’m working at a dinner theatre in Florida watching patrons slurp down pasta while I'm singing my heart out.  Not exactly a pretty sight.  I couldn’t help but ask, “What is the difference between me and the up and ups that are doing bigger and better in the theatre world?”.  Of course, the first answer that flew into my head was this: that the people who had the jobs I wanted had accepted that, as actors, we are selling ourselves as a product.  “Aha!”.

I am a natural do-er and go-get-er.  Sometimes it takes me a moment to figure out WHAT to do, but once I’ve had my “Aha moment” I take off running.  Lucky for me, right around the time of this realization a friend of mine asked me to do P90X with her.  I was pretty set in my gym going hard-headed ways, I thought I knew best.  Thank god she talked me into it, because It ended up changing my life.

During my time at the dinner theater, every spoonful of tuna casserole that was consumed during one of my high kicks fueled me to eat right.  I worked out 6 days a week and complete p90x on top of a strict food diet.  The result was quite literally, a brand new me.  I lost 25 lbs. but more importantly I GAINED a new sense of self.  I.  Was.  Unstoppable!

I strutted my way back into NYC and proceeded to book the most impressive theatre job I’ve had to date, a lead in Rock of Ages Vegas, the original cast.  To this day I attribute that success to Beachbody.  Through P90X I had finally found the tools to change my health and boost up the self-confidence that had been lacking before.  SO when a couple years later I was told I could coach for Beachbody I readily accepted the invitation.  I timidly posted my before + after from P90X on my Facebook page expecting nothing to come of it.  In complete contrast, the outpour of love and support was astounding.  I had 17 people join me in my first online Boot Camp for Team DiscoverFit and the rest is history. Remember, when I see an opportunity I run with it :)

I now have a 100+ person team of incredible human beings + Beachbody coaches who have quit or supplemented silly "survival jobs", kept themselves in shape and helped thousands of people feel amazing in their own skin, gain self-confidence and learn the healthy sustainable habits that are so needed in this society.

To learn more about joining our team or what it means to be a Beachbody coach apply HERE. Can’t wait to hear from you!

This egg sandwich started out as an adventure to try to recreate our favorite "egg sandwich " from a restaurant we love that stopped carrying tempeh bacon  (whaaatt??)  I know.  I embarked on this journey knowing full well that I could fail, but instead a beautiful miracle sandwich was born.  :) 

And now I'm going to share it with you...you lucky ducks you. 

STORE BOUGHT:

FREE BREAD - MOXY

Daiya Cheese Shreds

Lightlife Tempeh Bacon

House Foods Organic Soft Tofu

SPICES:

1 tsp Nutritional Yeast

1/8 tsp Sea Salt

1/4 tsp Paprika

1/4 tsp Cumin

1/4 tsp Turmeric

1/8 Pepper

1/8 Garlic Powder

1 tbs Water

INSTRUCTIONS:

Set oven to 350 degrees.  We don't have a toaster so we toast our bread in the oven.  Toast bread for 5 minutes on each side.  Then add cheese--Broil for 2-3 minutes or until cheese has melted. 

While your oven is preheating mix SPICES and WATER in a small bowl.  Spray a medium size non stick pan with Vegetable Oil and add 1/2 package of Tofu-Well Drained.  With a spatula break up the tofu to look like scrambled eggs.  Cook for 2 minutes.  Add spice mixture and cook (stirring regularly) for 3-5 minutes.  Add salt and pepper to taste.

In another pan:  Spray lightly with Vegtable Oil and heat on medium heat until oil has heated.  Add tempeh bacon and cook for 4 minutes on each side -- or longer if you like it CRISPY. 

ASSEMBLE SANDWICH AND ENJOY THE AMAZING GOODNESS THAT IT IS. <3 <3 <3

This baked falafel recipe is Non Vegan BF Approved and so good you would never know it hasn't been deep fried! 

INGREDIENTS:

1 cup dried garbanzo beans soaked for 12 hours

1/2 cup packed fresh parsley leaves

1/2 cup packed fresh cilantro leaves

1/2 cup chopped white onion

1.5 tsp garlic

1 teaspoon ground cumin

1/2 teaspoon salt

1/2 teaspoon baking powder

2 teaspoons fresh lemon juice

3 Tablespoons olive oil

Drain the chickpeas and add them to the food processor along with the parsley, cilantro, onion, garlic, cumin, salt, baking powder and lemon juice. Process the mixture just until the ingredients are minced but not pureed, scraping down the sides as needed.

Preheat oven to 375°F and grease a baking sheet with half of the olive oil.

Pack the falafel into 1.5 inch balls and flatten them slightly so they are the shape of small patties. Use the remaining olive oil to cover the tops of the the uncooked falafel. Bake the falafel for 15 minutes and flip. Bake for another 10 minutes. BOOM. 

Thank you justataste.com for the recipe!!!! 

Cookie Base:

2 cups walnuts

1 cup unsweetened coconut

1/4 cup raw honey

1 t vanilla extract

1/4 t sea salt

"Caramel" Layer

1 1/2 cups dates, soaked for about 10 minutes in hot water

1/2 cup coconut milk

1 t vanilla

1/8 t salt

1 1/2 cups unsweetened, shredded coconut

Chocolate Topping

2 cups dark chocolate chips

DIRECTIONS

Process all COOKIE BASE Ingredients in Food Processor until they make a CRUMB LIKE TEXTURE. Don't over process. Spread out in a parchment lined spring form pan!

Toast your coconut at 350 degrees for 5-8 minutes while soaking your dates in hot water for about 10 minutes.

Drain dates and process them until they make a smooth caramel like paste. Then add the coconut milk, vanilla and salt until smooth. Add toasted coconut and process just until mixed. Spread another layer of caramel on top of the cookie base.

PUT IN FREEZER UNTIL SET.

Melt 1/12 cups chocolate on the stovetop or in the microwave and pour over frozen "caramel" layer. Spread evenly. 

PUT IN FREEZER UNTIL SET.

Melt remaining chocolate on the stovetop or in the microwave and transfer into a plastic bag. 

Take out of the freezer and undo the spring form pan. Flip the frozen samoa onto the cutting board. 

Cut the corner of your chocolate bag and drizzle the melted chocolate onto the top of your cookie bar! 

PUT IN FREEZER UNTIL SET.

Enjoy!! <3

I would never normally make a fried donut but today was National Donut Day, so I guess I had no choice. Nope, no choice at all. hehe. It's been quite a while since I've had a fried donut that was vegan + gf. They are not easy to find even in the good ole NYC where you can basically find anything your little heart desires. 

So Andrew, my non vegan boyfriend, and I decided to venture into the land of frying balls of dough and cinnamon sugar heaven. Boy oh boy, we were not disappointed. These donuts are fluffy, light, crispy, sweet but just enough and mouth watering good. There will be none left behind, I guarantee you <3 Try em for youself with this recipe and enjoy your donut day!! 

donut holes

1 cup gf baking flour blend

3 tablespoons sugar

2 teaspoons baking powder

1/4 teaspoon sea salt

1/2 cup coconut or almond milk

2 tablespoons shortening, melted

coconut oil for frying

COATING

1/4 cup cane sugar

1 teaspoon ground cinnamon

INSTRUCTIONS

In heavy pot or saucepan, heat 2 inches of oil over medium-high heat until oil reaches 350 degrees.

Mix together sugar and cinnamon in brown paper lunch bag. Set aside.

While the oil is heating mix together flour, sugar, baking powder and salt in mixing bowl. Add coconut milk and melted shortening. Stir just until dough comes together.

Using one heaping tbs, make balls of dough and gently drop 2-3 into heated oil. Cook on each side 1-2 minutes, until golden brown.

Remove donut holes from oil using tongs and allow to drain on paper towel lined plate.

Immediately place donut holes into brown paper bag with cinnamon sugar mixture. Fold over top to secure and shake to coat.

Repeat with remaining dough until donut holes are complete. Best served warm.

Recipe derived from Sarah Bakes Gluten Free

ENJOY