BBQ Jackfruit Veggie Bowls


1 cup cooked brown rice

1 cup steamed broccoli

1 cup steamed eggplant

1 cup steamed asparagus

1 cup caramelized onion

1/2 package of BBQ Jackfruit (I get the one from Whole Foods)


  1. Cook brown rice
  2. Steam Broccoli, eggplant, and asparagus
  3. In a pan, cook onion until translucent/caramelized
  4. In another pan, cook BBQ Jackfruit until warm.
  5. In a bowl, combine 1 cup brown rice, 1 cup broccoli, 1 cup eggplant, 1 cup asparagus, 1 cup onion, and 1/2 package of BBQ Jackfruit.
  6. Enjoy!

Jackfruit Bowl

BYU Vocal Point feat. The All American Boys Chorus

If you haven’t had the joy of attending a BYU Vocal Point, you need to go. Their concerts are amazing. I had a chance to catch them in concert back home in California a few months back. There were doing a concert and featuring The All American Boys Chorus. I am an alumni of the chorus. I graduated in 2006. Since I graduated and over the past couple of years, The All American Boys Chorus has been able collaborate with some incredible people such as, Josh Groan, BYU Vocal Point and David Benoit. Check out some of the music videos the chorus has done with BYU Vocal Point.

Zucchini Meatballs


3 large zucchini (grated)

1 cup gluten free oats

1/2 cup quinoa flour

1 flax egg (2 tbsp ground flaxseed & 2 tbsp water)

1 cup daiya cheese (mozzarella)

1 tbsp dried oregano


  1. Preheat oven to 350 degrees F.
  2. Heat a sauté skillet over medium heat.  Add grated zucchini and cook until most of the water and moisture from the zucchini has evaporated (about 10 minutes).
  3. Strain zucchini in a strainer.  Try to get all of the excess water out.
  4. Add zucchini to a mixing bowl.
  5. Add gluten free oats, quinoa flour, flax egg, diaya cheese, and oregano to the bowl.
  6. Mix until well combined and the mixture become doughy.  The dough can be as finely mixed or as you’d like.  If you want it finely mixed, try adding the mixture to a food processor and processing it for a minute.
  7. Coat a baking sheet with parchment paper or spray with non-stick spray.
  8. Scoop a large tablespoon of zucchini mixture and form into a ball and place on the baking sheet.  Repeat this step several times until you have used all of the zucchini mixture.
  9. Place the zucchini balls into the oven for 20 minutes or until they become golden brown.
  10. Once golden brown, remove from the oven and let cool.
  11. Enjoy with tomato sauce, zucchini pasta, regular pasta, etc.

    Zucchini Meatballs

Persimmon Apple Salad




1 large handful of spinach

1/4 cup dulse

1/2 bell pepper, chopped

1/2 cup chopped roasted brussels sprouts

1/2 apple, chopped

4 dried persimmon pieces, chopped

2 tbsp raw cashews


  1. In a large bowl add spinach, pulse, bell pepper, brussel sprouts, apple, and persimmons and cashews in a bowl.
  2. Mix with dressing of your choosing (I used something light.  I recommend a balsamic vinaigrette or apple vinaigrette).
  3. Serve.  Enjoy!

Persimmon Salad

Enjoy the Journey

I don’t usually post very vulnerable posts on my blog, but I feel like my experience this past week and a half could be inspiring to those who read this.  Since closing a fantastic run of “Elf the Musical” at The Marriott Theatre on January 3, 2016, doubt, fear and questions began to bounce around in my head.  And the ever bearing “What am I going to do next?” question was ever present.  For the past 7 months, I have been fortunate enough (through the grace of God) to have had employment in my major field of study (musical theatre) since I graduated college.  But I was never able to line something up for after “Elf.”  Ever since, I was a kid and I knew that my dream was to be an actor, singer, dancer, doubt, fear, questions about how I would support myself as an adult never phased me.  I didn’t care about all of those questions that people asked me about how I was going to make a living.  I was purely focused on refining my craft and getting better every single day.  But now that I don’t have the foundation and the support of school, these questions began to filter in as the reality of being an actor began to sink in this past month.  As someone who gets stressed very easily, who likes stability, routine, and knowing, it’s rather ironic that I chose the performing arts as my career path.  But as I relayed these fears and doubts to my father over the holidays, he reminded me about a very simple saying: “It’s not about the destination . . . it’s about enjoying the journey.”  This quote has been playing over in my head since “Elf” closed.  Life is a journey filled with achievements, incredible moments of time, but it’s also filled with hardship and trials.  But it’s the journey, how we overcome the hardships and celebrate the achievements and joyous moments in our lives that make us who we are.  I know God has a plan for me.  He has a plan for everyone and He walks with us every step of the way.  “Trust in the Lord with all your heart and lean not on your own understanding; in all your ways submit to him, and he will make your path straight.” (Proverbs 3: 5-6).  In other words, don’t overwhelm and consume yourself in the thoughts and ideas of how YOU think your life should be, but TRUST in the ever-loving God with all your might.  Give all your cares and worries to him.  He will lead you on the right path.  For those of you who aren’t believers in organized religion:  Be at peace with where you are right now.  Enjoy where you are in this very moment.  Each day is a new adventure and will lead you to a new destination.

If you have a dream and a goal, and if you have the passion and determination for that goal to come true, I have no doubt that you WILL achieve that goal.  So for those of you working as a performing artists out there and have been feeling doubt, I say to you: Enjoy the Journey and Believe in Yourself.  Stay Positive.  Stay Focused.  And Be YOU.  For one day, there is going to be a person who will see the talent, light, and passion within you and that one opportunity will lead you to your dream.

Persimmon Broccoli Quinoa Bowl


1 cup cooked quinoa

1 cup Trader Joe’s Broccoli Carrot Slaw Mix

1/2 cup diced persimmon

1/2 cup yellow bell pepper

1 /4 cup daiya cheese (mozzarella)

3 huge tbsp organic Thompson raisins

2 tbsp apple vinegarette


Dressing Ingredients:

1 /2 cup apple juice

2 tbsp apple cider vinegar

2 tbsp extra virgin olive oil



  1. In a jar, combine all of the dressing ingredients and shake well to combine.  Set aside.
  2. In a serving bowl, combine quinoa, broccoli carrot slaw mix, persimmons, yellow bell pepper, daiya cheese, and raisins.
  3. Add two tablespoons of dressing to quinoa bowl.  Mix well and serve.  Enjoy!

Persimmon Broccoli Quinoa Bowl


Raspberry Pancakes with Raw Almond Butter


2 soaked dates

1 cup raspberries

1 cup organic applesauce

1/2 cup gluten free flour (try quinoa flour or trader joe’s gluten free flour)

1/2 cup teff flour

1 tsp baking powder

1 tsp baking soda


Pre-heat a non-stick skillet under medium heat.  Place all ingredients into a food processor and process until batter is smooth.  With an ice-cream scoop or 1/4 cup, ladle batter onto skillet.  Should be able to make 4 – 5 pancakes in one skillet.  Cook pancake on one side for about 5 minutes until golden brown on the bottom, then flip the pancakes and cook for another 5 minutes on the other side.  Depending on how hot your pan is, you may need to lower the heat and/or the pancakes may cook faster.  The idea is to cook the pancakes at a low temperature, preserving as much nutrients as possible.  Transfer cooked pancakes to a serving plate.  Top with raw almond butter.  Enjoy!

Makes 2 large servings or 4 small servings.

Raspberry Pancakes

Happy Thanksgiving!

Happy Thanksgiving!  Have you ever had a vegan thanksgiving before?  You should try it.  Here are some recipes (inspiration from the Vegan Health and Fitness Magazine) to help you get started for next year:

Sage Cornbread (Gluten Free)


1 cup coarse or medium grind yellow cornmeal

3/4 cup quinoa flour

1/4 cup corn starch

2 tsp baking powder

1/2 tsp baking soda

1-2 tbsp chopped fresh sage

2 tbsp ground flaxseed (flax meal) with 5 tbsp water

1 cup homemade cashew milk

1/4 cup 100% pure grade A maple syrup

2 tbsp powdered sage


1 cup raw cashews

2 tbsp agave nectar

3 1/2 cups filtered water


  1. CASHEW MILK: soak 1 cup raw cashews over night.  In the morning, drain the cashews and rinse them off.  Place the soaked cashews in a blender.  Add agave and water.  Blend until smooth.  Strain the Cashew milk to catch any pulp.  (Save the pulp – it’s a great addition to pancakes or cereals).
  2. CORNBREAD: Preheat oven to 400 F/190 C degrees.  Coat loaf pan or 9-inch baking pan with coconut oil spray.  Whisk together cornmeal, quinoa flour, corn starch, baking powder, and baking soda.  Stir in powdered and chopped sage.
  3. Combine the flax meal with water and it will immediately thicken.  Stir in non-dairy milk, dry mixture and maple syrup.  Let stand for 5 minutes.
  4. Spread batter in prepared pan, and bake for 20 – 35 minutes, or until golden brown and crisp on top and sides.
  5. Cool 15 minutes before serving.  Enjoy!

Vegan Sage Cornbread

Cornbread (No Sage and Pure cornmeal)

I tried making the cornbread again and ended up playing around with the ingredients.  Here’s a more traditional recipe that I came up with:

1 cup coarse or medium-grind yellow cornmeal

3/4 cup corn flour

1/4 cup starch

2 tsp baking powder

1/2 tsp baking soda

2 tbsp ground flaxseed (flax meal) with 5 tbsp water

2 cups organic applesauce

1/4 cup 100% pure grade A maple syrup

Vegan Cornbread



  1. CASHEW MILK: soak 1 cup of raw cashews over night.  In the morning, drain the cashews and rinse them off.  Place the soaked cashews in a blender.  Add agave and water.  Blend until smooth.  Strain the Cashew milk to catch any pulp.  (Save the pulp – it’s a great addition to pancakes or cereals).
  2. CORNBREAD: Preheat oven to 400 F/190 C degrees.  Coat loaf pan or 9-inch baking pan with coconut oil spray.  Whisk together cornmeal, corn flour, corn starch, baking powder, and baking soda.
  3. Combine the flax meal with water and it will immediately thicken.  Stir in applesauce, dry mixture and maple syrup.  May need to add more applesauce until the mixture becomes doughy.  Let stand for 5 minutes.
  4. Spread batter in prepared pan, and bake for 20 – 35 minutes, or until golden brown and crisp on top and sides.
  5. Cool 15 minutes before serving.  Enjoy!

Raw Pear Pie (from Vegan Health and Fitness)



1 cup dates

3 cups oat flour (I used quinoa flour – – you could also try buckwheat flour)

1 tbsp cinnamon

1 tbsp nutmeg

**2 tbsp water


5 medium sized pears

2 lemons

pinch of cinnamon and nutmeg

Maple Syrup


  1. Blend all crust ingredients into a food processor (no maple syrup) until it becomes a crumble texture (**may need to add more water as needed)
  2. Lightly coat a 9-inch pie plate with coconut oil spray.  Make a patty and then press crust mixture onto plate.
  3. Thinly slice the pears and place in a bowl.  Cover the pears with lemon juice and make sure the juice is evenly distributed.
  4. Layer the pear slices in the pie crust in a spiral pattern.  Top each layer with a drizzle of maple syrup.  Sprinkle each layer with cinnamon and nutmeg.
  5. Serve or bake:  If you are eating it raw, refrigerate for a couple of hours to get the crust to set up firm.  OR bake at 350 F/175 C until warm.

Vegan Raw Pear Pie

Why pursue Theatre?

If you’re an artist, then you’re used to the occasional remarks from people that may sound similar to: “oh, you’re an artist?  So what do you do?  Do you have another job?”

What people don’t understand is that being an actor is actually a very important job.  In a world consumed with social media, film, and TV, it is the job of the actor as a story teller to delve into the hearts of it’s audience to move them and hopefully propel them to induce positive change.  Art can invoke change.  Art is powerful.  I have been performing in a production go Elf The Musical  for the past month and what I’ve learned from this experience is that art and story telling can truly move people (it’s funny how it’s becoming to prevalent to me with this production).  Elf, being a comedy, has brought so much joy and laughter into the hearts of our audiences for two and a half hours.  Not many things in our day can bring someone that much joy for that long of a period.  There was one particular performance in which I was backstage and I could hear the pure and sincere laughter of a child overwhelmed with humor and joy from something funny that the main character, Buddy, just did.  In that moment: That laughter, that child, reminded me why I love theatre and why I am an actor.  The laughter was so wonderful and humbling to me.  It made me realize that Art has power.  But most importantly it made me, the actor, in the show appreciate even more what my cast is doing out on that stage every night.  We are spreading a glimpse of light into the lives of each audience member.  In a world that has become overwhelmed with hate and darkened by sin, especially over the past couple of weeks, I am proud to be able to be a glimpse of light in the world.

So to my fellow actors: whenever you’re in a show, listen to the audience.  Their response to the story on stage just might inspire you to invoke change, fuel you to be the best you can be, and remind you of the reason you chose this profession.

Jackfruit Tacos

This is a quick and easy meal to make.  Takes less than 10 minutes.


2 Corn Tortillas

Whole Foods BBQ Jackfruit (packaged)

Trader Joes’ Beet Hummus

Trader Joes’ Broccoli Slaw

1/2 Avocado


  1. Warm the Jackfruit in a pan over medium heat for about 2 minutes until it’s heated all the way through.
  2. Mix 1/2 cup broccoli slaw with 2 – 3 heaping tablespoons of beet hummus.
  3. Add 2 – 3 heaping tablespoons of jackfruit onto 2 corn tortillas.
  4. Add 2 heaping tablespoons of broccoli slaw/beet hummus mixture to the tacos
  5. Top with sliced avocado
  6. Enjoy!

Serves 1

Jackfruit TacosJackfruit Tacos