Hello friends!

I know it has been a while, I have been busier than busy. 

Opening a new Broadway show is a TON of work, and I have been spending most of my last three months rehearsing at The St.  James Theatre. The good news… WE ARE OFFICIALLY OPEN!!! Come and check out the show, it is hysterical, and I am truly proud to be a part of the production!

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In other News, I have completed my course at The Institute of Integrated Nutrition, and am officially a Holistic Nutritionist!! I will be posting information about the programs I will be offering in the next few days. If you are interested in working with me, please feel free to email me at




Soup done two ways

Sorry for the Delay ONCE again. I was having some technical problems and couldn’t access my blog!!!

The past few weeks have been really exciting. I am ecstatic to announce that I am a part of the original Broadway cast of Bullets Over Broadway!Screen-Shot-2013-08-30-at-7.30.47-PM

Get your tickets now friends… this show is going to be a HIT. The cast and creative team is amazing, and the show is HYSTERICAL.

Now…onto some food.

Lately, NYC has been freezing and covered in snow! Whenever the weather gets like this, we tend to crave warm and comforting foods. Often times comfort food=High calorie/fat/grease/GUILT…surprise surprise. Well, I promise they don’t have to be!

Soup is a fantastic way to fill your belly and make you feel warm and satisfied. Whether you are craving a creamy and thick, or a broth based hearty vegetable , you will be able to enjoy every spoonful without regret.

Creamy Cauliflower and Brussels Sprout Soup

  • 1 medium-sized head of cauliflower
  • 3 cups milk of choice (I use Coconut milk from Trader Joes)
  • 1/4 cup fat-free shredded cheese of choice (mozzarella or shredded is best)
  • 1TBS parm. cheese
  • 1/2 tsp salt
  • pepper to taste
  • about 6-8 heads of Brussels sprouts cut in half

Chop cauliflower into large pieces. In a large pan, combine 1 cup of milk, cauliflower, shredded cheese and parm cheese and bring to a simmer (this will cause the cauliflower to steam!) for about 15 minutes, or until soft. Once steamed through, allow the cauliflower to cool for about 5 minutes. Transfer to a blender, add salt and pepper, and the remaining milk and blend on medium until Smooth. You may need to add more milk depending on desired consistence.

Meanwhile, steam halved brussels sprouts. Add sprouts to the cauliflower puree and BAM! It is so yummy and filling! I like to add about 1/4 quinoa to bulk it up a bit

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Black bean and Quinoa Veggie Soup

  • Chopped Veggies of choice (I used Kale, Brussels sprouts, carrots, celery, zucchini and leeks)
  • 1 boxed container of low sodium vegetable broth (about 4 cups)
  • to taste chili pepper flakes, salt, pepper, dried: basil, oregano, bay leaves thyme
  • Per serving 1/3 cup black beans
  • Per Serving 1/4 quinoa
  • optional: sprinkle of parm cheese

In a large pot, combine broth, veggies and spices and bring to a boil. Once boiling, reduce to a simmer. Simply wait until the vegetables are soft  (about 20 minutes). Per serving, add 1/4 cup quinoa and 1/3 cup black beans  (PORTION CONTROL)!! Sprinkle with parm cheese if desired.

*you may need to add water to the soup if the ratio of Vegetables:broth is not what you want.


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Enjoy your week, and STAY WARM!!





HELLO 2014!!!

Hey Blog WORLD!!!!

I know it’s been a while, and I am so sorry I’ve been gone for so long! Life has been so incredibly crazy and unpredictable over the past two months. First, I’ll catch you up a bit on what has been going on!

Unfortunately, Big Fish Closed. We were all so sad to see such a special piece of theatre go long before it’s time. Unfortunately, that is often the way of live theatre. I had the most wonderful experience. I learned a lot about myself as a performer and as a person. I also made some of the best friends I have doing this show.


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My next bit of news:


He asked me to marry him on Christmas Day. It was romantic and perfect. I am so excited and so blissfully happy. HE is the most incredible person I have ever known, and I can’t wait to call him my HUSBAND! (CRAZY)

Hopefully planning  a wedding won’t be too stressful!!! I’ll try to post some of my planning progress on the blog!

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Now onto some more serious business.

The Holidays= Happiness, presents, love, family, and FOOD. LOTS AND LOTS OF FOOD. Lets be real, holiday food isn’t exactly the healthiest. It’s ok, we all over indulge from time to time. What is most important is to remember that we are human, it’s going to be OK, and we can get a grip! How do you get a handle on an otherwise out of control spiral?

1)Don’t feel sorry for yourself= Looking in the mirror and being disgusted will get you no where. Take a breath, be realistic with yourself, and realize that as quickly as you put those extra pounds on, they will melt off just as fast.

2) Make a change= Change your diet. Eliminate those high sugar/fatty foods that you have been nibbling on, and replace them with fruits, veggies, and whole grains. REMEMBER: Change works in 3′s. Give yourself 3 days to become familiar with your diet. 3 weeks to see a difference, and 3 months to make it permanent.

3) Stay inspired=There is a reason that gym membership sales spike on Jan 1st. People feel inspired to make a change with the new year. Their inspiration usually fades away when they realize that exercise is hard work. STICK WITH IT. Pay attention to how great you feel after a good sweat sesh. ENDORPHINS!!!!!

And there you have it, my first post of 2014!!

until next time



Getting creative with leftovers

Right now, when I open my fridge I don’t find all that much. A single apple, left over black beans, a carton of coconut milk, and some catsup is just about all I can find in that pit of emptiness. Unfortunately, I haven’t been to the grocery store in a while. Even though I don’t have much, I still refuse to eat out!

I live in New York…it costs way to much money! Besides, whatever I come up with from the limited ingredients I have will probably be more enjoyable than just going out and ordering in.

Last night, when I was making my breakfast for the following morning, I realized that I had to use the remaining pumpkin that was sitting in the fridge. I decided to see what would happen if I made my overnight oats with some added pumpkin. I was not disappointed with my results…I mean common…everything is better with pumpkin!!



Pumpkin Breakfast Pudding

  • 1/2 Cup dry oats
  • 1 cup water
  • 1/2 tsp chia seeds
  • 1/2 tsp ground flax seeds
  • 1/3 cup canned pumpkin
  • 2 tsp pumpkin pie spice
  • 8 drops stevia (or 2 packets)
  • 1/2 tsp cinnamon
  • 1 tsp vanilla
  • 1 banana sliced

microwave oats, water, chia, flax, stevia and vanilla for 1 1/2 minutes. Transfer to a mason jar. Mix in sliced banana and pumpkin. Put it in the fridge overnight and eat it in the morning. ENJOY!!!!



Happy Wednesday everyone!



Birthdays and a la Vodka sauce!

Well, I want to start this post by saying happy birthday to the most incredible guy in the world… my boyfriend, and best friend, KEITH!!!!!


Things have been crazy on my end. The show has been fantastic! We have gotten such wonderful feedback, and wonderful reviews!!!



SO COME CHECK US OUT IF YOU CAN!!!!! that my shameless plug is over :)

The weather here in New York has officially shifted. It has been quite chilly, and naturally, I have been craving warm foods. As I’ve said before, my time is generally quite limited as far as cooking is concerned, so I usually try to have some ingredients pre-prepared so that I can just throw something together. On my last day off, I tried to whip up some Roasted Red Pepper and Butternut Squash Cream Sauce to add to some of my dinners for the week. As I was half way into my cooking process I realized I was out of coconut milk!!!! I had to think FAST (I make food seem so dramatic).

I had a box of low sodium butternut squash soup, and decided to sub that for the milk. I also added about 1/4 cup of tomato sauce. After I added the finished product to some veggies, it reminded me so much of Penne a la Vodka (sans penne)!!!



A la Vodka sauce 

  • 1/2 roasted butternut squash
  • 1 roasted red pepper (from a can packed in water)
  • 1 cup butternut squash soup (or milk of choice)
  • 2 cloves chopped garlic
  • 2 tbs parm cheese (or nutritional yeast)
  • 1/4 cup low fat tomato sauce
  • 1 tsp dried basil
  • salt and pepper to taste

First, roast or steam your squash. Then Place all ingredients in a blender, and blend until smooth. (If your Butternut Squash is still hot from the oven, be careful that the blender doesn’t overheat!)


  • Zucchini
  • Broccoli
  • Asparagus
  • Spinach
  • Mushroom
  • LOTS of chopped fresh basil
  • 1 TBS low fat cheese
  • 1 TBS Parm cheese
  • (Optional: some sort of protein)

Cook veggies (excluding the basil) in a sprayed pan with about 3 TBS of water. When the veggies are cooked, add about 3/4 cup of sauce, and the remaining ingredients. Cook until hot, transfer to a plate and ENJOY!!!

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Talk about comfort food :) I honestly ate this exact thing three days in a row. SO DELISH.. and my favorite.. GUILT FREE!!!

Happy Sunday all!!!



Opening night on Broadway!!

Last night we opened Big Fish on Broadway!!! It was such an incredible night, and I was so happy to celebrate with so many wonderful people!!!!!!!

Here is a picture of my gorgeous boyfriend :)


Come check out the show if you can!!! You will NOT be disappointed.

Today is my one day off, and I have been the laziest I’ve been in a long time. At first, I felt a little guilty. Then I decided that I deserved a day on the couch in my pjs. Sometimes, you’ve just got to give yourself a day of Netflix, sweatpants, and the couch!!!!!

The best, and most productive thing I’ve done today is make this bad boy:


I’ve seen a couple of interesting recipes online for carrot cake smoothies. The idea is really intriguing to me. I eat a ton of fruit, so I am always trying to add more veggies into the smoothies that I make. That being said, this may be my new favorite smoothie! It was so delicisous…the kind of delicious that makes you sad when there is none left.

SO….After you go and see Big Fish, have this Carrot Cake Smoothie. It may prove to be one of your best nights EVER!!! ;)

Carrot Cake Smoothie

  • 2 medium sized peeled carrots
  • 1 whole frozen banana
  • 1/4 cup milk of choice (I used coconut milk)
  • 8 drops stevia
  • 1 tsp vanilla extract
  • 1-2 tsp cinnamon or pumpkin pie spice
  • 1 tbs raisins
  • Optional: 1 tbs vanilla protein powder
  • 4 ice cubes




What I ate Wednesday

Ever hear “I’m trying to be good”, in reference to eating? Ya I hear it all the time. I say it all the time too. I feel like my diet has gotten away from me a bit, and I need to get back on track. So now, I am trying to be good. Here are some of the “good” things I ate today.


Breakfast was overnight Oats. In fact, it has been every single day for about a month. I love how easy and fast it is. I also like my oats chewy and cold…weird? Maybe. Awesome? YUP


Lunch was a gorgeous kale and romaine salad with heirloom tomatoes, Beets, artichokes, pistachios, and capers….YUM


Dinner was roasted Butternut Squash and string beans! I always love roasted veggies. They remind me of french fries. I can’t help but feel like I’m cheating the system when I make something that is astronomically healthier than its original.

Now, here is where it gets GOOD.

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One “Free Brownie”, and my very own: Pumpkin Spice Late!

I have a confession to make…

I have never had a Starbucks pumpkin spice late.  There I SAID IT!!!!

Here is the recipe I came up with. It is pretty much a Pumpkin Spice Creamer.

Pumpkin Spice Creamer

  • 1 Cup SoDelicious Coconut Creamer
  • 1/4 cup milk of choice (I used coconut milk)
  • 1/4 cup plus 2 TBS canned pumpkin
  • 2 tsp Pumpkin pie spice
  • 1 tsp cinnamon
  • 8 drops liquid stevia (you can use packets too..I would use 2-3)

In a sauce pan, heat creamer and milk to a simmer. Add the remaining ingredients and stir completely. Allow all ingredients to dissolve into each other. Add to your coffee and ENJOY!!

Pumpkin Spice Latte

  • 1/4 cup milk of choice
  • 1 cup fresh brewed hot coffee
  • 1/2 tsp pumpkin pie spice
  • 2 packets stevia
  • 2-3 TBS Pumpkin spice Creamer
  • 1 TBS canned pumpkin

**When Brewing coffee, add 1/2 tsp of Pumpkin pie spice to the grounds. Mix the spice and grounds together. You get fresh brewed coffee with a hint of pumpkin spice flavor!

Put all ingredients in a large mason jar and shake well to combine. Pour in your favorite Mug and ENJOY!!!!

Yum… pumpkin