• Recipes

    Oh Fudge. Another Holiday Party!


    Tis the season for endless holiday parties, and our endless consumption and overindulgence.

    My advice? Go in with a plan!

    • Firstly, make sure you eat a nutrient-dense filling meal BEFORE you go to the party. It’s ok to taste the treats that are there, but you shouldn’t be ravenously popping cookies like they’re tic tacs. Be prepared!
    • Secondly, if it’s a potluck, bring THIS easy, no bake fudge, while you’re at it. Be the best guest by bringing the fudge of your dreams…and everyone else’s. I have yet to meet someone who isn’t a fan of fudge. And if there is someone who doesn’t like fudge, does that person also not like puppies and rainbows?


    I digress. Here’s what you need:

    1. 1 12oz bag of semi-sweet chocolate chips
    2. 1 14oz can of sweetened condensed milk
    3. 1 tsp of vanilla extract
    4. Heat all of these together in a large mixing bowl, and then the rest is up to YOU!

    This is where you wave your Willy Wonka wand and concoct your greatest fantasy.

    For my Rocky Road Fudge add in 3 cups of marshmallows and 1.5 cups of walnuts.

    For my Snickers Fudge, add in some caramel, Reeses peanut butter chips, and some salted peanuts.

    Go nuts. Literally. And then share YOUR fantastic fudge fantasies and holiday survival tips here with me in the comments below.

    And as always, may the Fudge be with you.


  • Fitness

    Coaching at Cave CrossFit


    CONFESSION: It’s December 4th, and I was definitely eating Thanksgiving leftovers until yesterday.

    SOLUTION: Step away from November and douse yourself in December with me.

    Let’s get on our A-Game so we can manhandle the holidays.

    I am proud to announce I will be coaching CAVE CARDIO at Cave CrossFit Thursdays at 6pm. Come take my class. Let’s go. Now is the time.

  • Fitness/ Product Picks

    Make A Habit Of Having A Quickie


    No time for the gym? No money to join a gym? Too cold out to go to the gym?

    No problem.

    Invest in a jumprope and a set of dumbbells, and invest in YOURSELF!

    Do 6 rounds for time:


    Keep checking back for more of my quickie tips!

  • Recipes

    My Paleo Pumpkin Pie Brings The Boys To The Yard


    I love traditional sugar desserts just as much as you do.

    That being said, whenever I can make a healthier version of a traditional treat, I go for it.

    Go for this!


    This is a grainless/no refined sugar version of this popular pie. PLUS, it’s just so awesomely wholesome, you’ll look like the original Betty Crocker to your peeps.

    Here’s what you need to make your two perfect 9inch pies ;-)

    For Each Pie Crust

    • 1 ¼ cups raw pecans
    • 1 cup almond flour
    • 1 egg white
    • Pinch of salt…or two
    1. Preheat oven to 375F
    2. Grind pecans in a processor until finely ground and almost starting to clump.
    3. Then mix pecans, almond flour, egg white, and salt together in the processor.
    4. Press/pinch into a 9” pie plate.
    5. Pierce the crust with a fork every ¼” or so to stop the shell from bubbling up while it bakes.
    6. Bake for 20-22 minutes, until starting to turn golden brown.
    7. Let cool at least 10 minutes before pouring the custard in.


    For The Custard (Just make one big vat and then use this to distribute into the two crusts)

    • 15oz can of 100% pure pumpkin
    • 2/3 cups raw walnut halves
    • 1/3 cup raw or roasted unsalted cashews
    • 3 eggs+ 1 egg yolk
    • ¼ cup maple syrup
    • ¼ cup honey
    • Spices – go crazy. I get the no salt added pumpkin pie spice you can buy, and I just pour it into the mix.
    1. Preheat oven to 350F
    2. Pulse nuts in the processor until finely ground.  Add eggs, maple syrup and honey and blend for 2-3 minutes until the custard is completely smooth
    3. Add the rest of the ingredients and blend until combined.
    4. Pour into cool-ish pie shell.
    5. Bake for 40 minutes.




    You will be surprised how this will be the hit of the holiday. I also made two vats of fudge, and believe it or not, most people preferred this!

    Granted I also serve this with some whipped cream and ice cream, just as ya know, an option ;-)




  • Product Picks/ Recipes

    Add This Harvest Salad to Your Thanksgiving Harvest


    It’s Thanksgiving. Look, we’re going to indulge, aka eat an alarming amount of food. All good!

    Why not add this nutrient-dense festive salad to your eating itinerary.

    Super simple and chockfull of antioxidants and nutrients, starting your meal with this salad will help set you up with healthful bites before you go full-beast on those sides…and desserts.

    All you need is:

    • Greens of your choice (Greens are everything great)
    • Butternut squash (Rich in Vitamin A, folates, riboflavin, vitamin B-6, thiamin, pantothenic acid, just to name a few)
    • Anjou pears (The skin contains Quercetin which prevents cancer and artery damage)
    • Pomegranate seeds (Most powerful antioxidant of all fruits)
    • Whole pecans (Contain heart-healthy monounsaturated fats like oleic acid along with phenolic antioxidants)


    Do yourself a favor and buy the pre-cubed butternut squash. Spray a baking sheet with coconut oil, throw on the squash cubes and spray those as well. Spice as you like although I literally put on nothing. The squash is sweet enough and the heat and coconut oil combo will caramelize it just fine. Bake at about 400° for 25/30 minutes, checking in about half way moving the cubes around to make sure they are all getting a good roast. Re-spray a bit if necessary.

    Let the squash cool and then toss all together. Try and find a nice vinegar dressing to use. This salad doesn’t need to be doused in a heavy dressing. I’m using this one today.

    Screen Shot 2014-11-27 at 12.22.21 PM

    So there you have it.

    Look, start with this salad, the rest is up to you…and by up to you, I mean try my Paleo Pumpkin Pie. Recipe coming next.




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  • Food For Thought/ Recipes

    Sweet Potato – God’s Gift To Carbohydrates


    FitToFeast Tip:

    Roast a bunch of Sweet Potatoes and store them in your fridge for a go-to nutrient-dense/on-the-go option as part of your Pre-Workout or Post-Workout meal. These are God’s gift to carbohydrates. Why?

    Firstly, they are delicious. They are perfect just the way they are and need no butter, cream, or cinnamon. Just eat them plain and appreciate their natural sweetness.

    Secondly, they are also high in:

    • Vitamin B6, lowering the chemical homocysteine in our bodies, which has been linked to heart attacks.
    • Vitamin C, which not only boosts immunity but also produces collagen, read: youthful skin
    • Vitamin D, which is a natural mood and energy booster
    • Iron, which helps us metabolize protein, resist stress, etc.
    • Magnesium, which is the relaxation and anti-stress mineral. Sign me up!
    • Potassium, which helps regulate heartbeat and nerve signals, reduces swelling, and protects the kidneys
    • Carotenoids, which lead to Vitamin A production and serve as antioxidants that help ward off cancer


    Sound good? Good. They taste even better!

    Why not yam it up now with this healthy #FitToFeast recipe for starters!



  • Recipes

    Your Thanksgiving Preview: I Present To You My SWEET POTATO CEVICHE SLIDERS! Yep, You Heard Me.

    ceviche slider fit to feast paleo

    I don’t use utensils. I use my hands. I like to feel my food before I feed. It may sound primal, and ofcourse it is, but it is just so innately fun to pick up your food and eat it. We were onto something as kids…especially me. I was the only toddler who longed for lamb chops.

    So because I rarely “do” bread, (unless it’s on something INCREDIBLE like the PB&J Burger at 26 Beach) and lettuce cups get REALLY old, I invented something for my fellow finger food foragers…just in time to yam it up for Thanksgiving.

    Ladies and gentlemen. I’m talking sweet potato sliders. I mean, you can put whatever you want in between these two sexy spuds, but being the overachiever that I am, I set out to serve it with ceviche.

    Ceviche is THE best vat of protein to keep on deck in your fridge. It’s a super clean paleo, gluten-free, dairy-free, low Fodmap option AND it gets better with time as it continues to “cook” in the citrus. It’s low cal and goes surprisingly well, sandwiched within two slabs of sweet potato. I mean, wouldn’t anything?


    Now that we got that declaration out of the way, here’s what you need.


    • About 8 ounces of raw white fish like tilapia
    • About 6 ounces each of raw baby shrimp and raw scallops
    • 2 cups lemon juice
    • 2 cups lime juice
    • About 1 cup of jicama
    • Peppers: This is up to you depending on how much heat you like. One large red bell pepper and one green jalapeño pepper is a good place to start
    • Mango optional
    • Macadamia nuts optional
    • Sea salt and pepper
    • Cilantro and Avocado

    Dice and combine everything in a large bowl EXCEPT for the cilantro and avocado. Cover and let it “cook” in the refrigerator for a minimum of 30 minutes. When ready to serve, drain of almost all of the juice except just enough to keep it moist. Add the chopped cilantro and avocado to your liking.


    • 2 large sweet potatos
    • Cut into thin slices and lightly coat with melted coconut oil or coconut spray. Arrange in a single layer on two baking sheets, and bake at 400 degrees for about 25 minutes, flipping halfway. Don’t fret if they’re not as chip-like as you’d like. “Worst” case scenario, you end up with roasted sweet potato rounds, which are equally delicious. Get ready for awesomeness.

    When you’re done you can alternate like I do between putting the ceviche conventionally atop a chip…

    Image 10

    and sliding into innovation with the slider technique

    Image 8

    OR, just serve as so, and allow your guests to choose their own tater tactic.

    Image 7


    I’m telling you, this is THE perfect dish to entertain, bring to a Thanksgiving dinner, or just to keep on-hand for yourself. Literally. Dig in!


  • Where I Feast

    ¡Ay Dios Mio! My First Look at Snook…& More Magical Mexican Meals from an LA Gem


    As an entho-centric New Yorker, we claim that we have “The Best Pizza”, “The Best Bagels”, “The Best Steaks”, “The Best Italian”…you get the point. The list goes on and on, and yes I pretty much agree with all of these superlatives.

    However, when I moved to LA, I was on a mission to find “The Best Mexican”, as I knew that was something LA would certainly have on NY.

    Well I  can now say that I have finally found one of those authentic Mexican meccas in Inglewood, California.

    I had immediately come across Coni’ Seafood in my original research upon moving here, but never visited this critically acclaimed hole-in-the-wall simply because it’s a lil’ bit of a hike. You know, it’s sorta near the airport…but much more inland… yah, it just never happened.

    However, last night I went to see my favorite band, The Black Keys, at The Forum, which is, oh yes, in INGLEWOOD!

    This was it. I was going to make a night of it. Mariscos and music. Let’s do this. Oh, and did I ever.

    It started with the house-made chips. EVEN THE CHIPS WERE TO DIE FOR…and so were these other dishes:

    The Chef’s Specialty is a must. It’s a dish of shrimp with bacon. I repeat. SHRIMP WITH BACON.

    However, the true star of the Coni’ Seafood show is the Pescado Zarandeado, a whole butterflied snook.  It’s worth the 30 minutes required to rock this whitefish gem from the Gulf of Mexico. It is gorgeously grilled and served with a side of caramelized onions that are the perfect addition of indulgence. Make sure to ask for their  house-made tortillas so you can sop up every last morsel of this Mexican magic. I lost my mind and made every last bite disappear.

    Chef Penuelas is on-point with this authentic spot in Inglewood. Not only am I confident that there is nothing like this in NY. There is probably nothing else like this in LA!

    Bottom line: The trip to Inglewood is more than worth it for this caliber of cuisine. To find something else this authentic, your next stop would have to be Mexico.

    Sorry, New York.


  • Recipes

    Clean Comfort For Your (Ok, My) Hangover


    So I went to see my favorite band, The Black Keys, last night, and uh, I really went for it.

    Think margaritas, chips, ice cream, cookies, and uh, a box of Reeses Pieces. Yep. Went for it.

    All good! Today we clean it up kicking it off with this bowl of clean comfort:

    • scrambled egg whites
    • 2 large eggs
    • 1 small sweet potato


    I am a concoctionist (and apparently an inventor of words) and I like to mix this all together as my “Hangover Helper”.

    The eggs contain cysteine, a substance that can help break down acetaldehyde, a toxin associated with alcohol metabolism and hangovers. Plus they are delicious. I do mine insanely runny so the yolk serves as a sauce of sorts.

    The sweet potato has starch and fructose which helps the body burn alcohol faster. Plus it helps feed your post-alcohol sugar cravings with the most nutrient-dense option possible.

    So the next time you, too, have a hangover, hang in there with this cooking clean comfort food.

    And also next time, at least lay off the Reeses Pieces #SelfTalk

  • Food For Thought/ Recipes

    Fudge Factor: Save Room For Dessert

    Rocky Road Fudge

    I don’t do drugs. I do dessert.

    I often post photos of all the dessert I do, via instagram (follow me here), and I often get responses like, “How can you eat that and still stay fit.”

    So what’s MY response?


    …and, uh, ya gotta live.

    I don’t believe in diets or deprivation, but I DO believe in following an 80/20 lifestyle. Meaning, follow whatever healthy lifestyle works for you 80% of the time, and that 20% is wiggle room for special occasions, occasional big dinners out, holidays, and recipes you have been dying to try…

    …like this one!!!!!

    My super simple no-bake fudge. Again, I am not claiming that this healthy. I am claiming that this is delicious and easy. Remember, the idea is to lead a healthful lifestyle that has some wiggle room. But remember, I said, ‘wiggle’, not ‘jiggle.’ Keep it in check and,


    What you need:

    • 12oz package semi sweet morsels
    • 14oz can sweetened condensed milk
    • 1tsp vanilla extract
    • 3cups mini marshmallows
    • 1 1/2 cups walnuts


    Grease a 9×13 baking pan with coconut oil spray. Pour the chocolate and milk into a bowl and melt in the microwave. Stir it until it becomes a beautiful batter, stir in vanilla, and fold in marshmallows and walnuts.  Press mixture into your pan and refrigerate until it’s ready to serve.

    My Rocky Road variety is my staple but feel free to throw in any permutation of whatever you’d like. For Thanksgiving I’ll be doing a salted caramel peanut version. Check back here closer to Turkey Day to see how that goes down.

    This is THE easiest dessert you will ever make. The hard part is only having one piece. One piece because you,


    Enjoy. You can do it! May the fudge be with you.