If you love banana bread like I do… you’ll love these banana bread energy balls.
It tastes just like real thing!!!
Place all ingredients into a food processor. Leave some of the walnuts for later. Form into balls. Chop the walnuts you set aside and place in a bowl. Roll the balls in the walnuts. Serve immediately, or wrap in plastic wrap and freeze for later. Energy balls will last 3 months in the freezer.
Satisfy your Peanut Butter cravings with this Peanut Butter Energy Bar.
Process everything in a blender. Then form into balls. And Enjoy!
I just got back from a 2 week “business trip” in New York City. I went to audition, take class, explore the city, and visit friends. And boy, did I learn a lot:
If you are an actor and you have never been to New York. Go! Coming from someone who was scared of New York for the longest time and felt safe and comfortable in Chicago. I’m telling you to go! Taking this two week trip, truly opened my eyes to the opportunity there. For someone who loves Chicago and loves my Chicago theatre family, it’s weird for me to say… but I’m so excited, nervous, and eager to move to New York in the spring.
Recently, I’ve been doing a lot of regional work and living out of hotels on contracts. As some of you may know, there’s only so much you can do with a refrigerator and a microwave to create a delicious vegan meal. I recently completed a contract up at The Fireside Theater doing “The Little Mermaid.” While I don’t like to eat a large meal before a show, I would usually have a macro bar before an hour before our half hour call, I would have a larger meal after my show. My go-to/post show meal was simple veggie burger tacos.
This is a very simple recipe… but it’s great on a budget and living in a hotel room. Quick & Easy.
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)
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.
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 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
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.
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
1 /2 cup apple juice
2 tbsp apple cider vinegar
2 tbsp extra virgin olive oil