I Am Human

I dropped the ball. Yesterday was Father’s Day and I wasn’t as prepared as I thought I was. I spent the past month looking at cards, thinking of thoughtful things to write in the cards, making lists of possible gifts, shopping for gifts, and researching local restaurants who offer not only brunch but also vegan brunch items. After having very little luck finding a decent vegan brunch menu I decided to just leave it up to my significant other to decide what we were going to do for breakfast; after all, it was his day, not mine. Father’s Day morning came and I asked, “What do you want for breakfast?” His answer? Let’s just say it was not a green smoothie, protein pancakes, or a tofu scramble. So after a breakfast of sugar, oil, and more sugar I asked, “What should we do today?” We decided to take a chance and bring our kids to Fantasy Island for the first time despite the rainy start to the day. Since this was a last minute decision and we were in a rush to try and get in as much family fun before the next downpour I did not go prepared. I didn’t bring apples or raisins or sandwiches or Shakeology or anything else that could save us from our next bad decision. On the plus side I did pack a bottle of water (small victories). After a couple hours of basking in sun and walking (and spinning) in circles we got hungry. I had to face a decision: Leave the park after such a short time or find something to eat in the park. Have you ever tried to find vegetarian food in an amusement park? No? Let me tell you your options: French fries, nachos, popcorn, cotton candy, or fried dough. “Ummmmm I’ll take the deep fried corn and the deep fried potatoes please.” Okay, we’re off to a rough start, but hey, we can still walk it off and have a healthy dinner! WRONG! Dinner plans involve pizza and juice! There comes a point in the day where you just call it. You’ve made one mistake after another and there’s no turning back. The best you can do is stuff your cheeks with edamame before bed like a squirrel preparing for winter, but you won’t because you’re just too darn tired.

Why am I telling you this? Because I want you to know I am human. I have days where I start the day with donuts and end it with cookies, more days than I care to admit. Last year I would have days like yesterday and I would repeat that for a week or a month- I would binge! I’d give myself 100 reasons why I didn’t need to be “Skinny” and I would just let it go. Then eventually a lightbulb would go off (or a pants button would pop) and I would put my foot down and cut out everything. I would starve and deprive myself and I would find myself working out so often that I was even doing standing crunches in the shower. It was an unhealthy cycle of self hatred and deprivation until I decided enough was enough. I clearly couldn’t do this alone. The funny thing is my job is to motivate people, to keep them on track, to hold them accountable, to inspire them to make healthy choices and change their lives doing so, but really my team is what keeps ME on track, what motivates ME to make healthy choices and push past these bad days. That’s what I love about having a team; we are all helping each other. I may be the coach but a coach can’t do much without her team. As for how I am going to make up for yesterday: I’m going to have a green smoothie for lunch and plenty of veggies and fruits for dinner and for snacks throughout the day. I’m also going to get a good workout in. I’m not going to starve and I’m not going to obsess over yesterday. I got to spend a lovely day with my family and you can bet next time I will come prepared with healthy snacks. 😉

fantasy island

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Jessica M. Salgot


Vegan Curry Tofu

I fell in love with Indian food the first time I tried it in high school. I think the first thing I tried was called Chicken Malai, which became my regular order until 11th grade when I became a vegetarian. Then I switched to Paneer Akbari, which is essentially the same thing (both are covered in a tomato curry sauce) but paneer is cubes of house-made cheese to take the place of chicken. This year I finally went vegan so I have been experimenting with vegan options. I have found some great vegan take-out options, but ordering out all the time can get pretty expensive! I wanted to be able to make something similar at home, so I turned to tofu. I know, I know, everyone hates tofu. I have been a vegetarian for 8 years and I am JUST starting to come around to tofu. Trust me, there are good ways to make it, you just have to learn your way around it! Tofu is high in protein, low in fat, and just all around good for you; plus it is super versatile as it takes on the flavor of whatever you put it in. This is one of my favorite tofu recipes so far (which is best to start preparing the night before):

Vegan Curry Tofu


  • 1 Package firm tofu
  • 1 Jar curry sauce (see directions)
  • 1t Olive oil
  • 1 1/3 cup uncooked brown rice
  • water (per package directions for rice)
  • 1/3 cup frozen peas (optional)

1) Drain tofu, place between 2 towels (or paper towels) and press excess fluid out. If you have time allow tofu to rest between towels in the fridge for a few hours to allow water to drain out. If not, just press as much water out as you can.

2) Cube tofu into bite-sized pieces.


3) Pour some of your favorite curry sauce into a container, put the tofu in the container, and top with more sauce. I have used several different kinds of sauce (just check the Indian section of Wegmans). In my cabinet right now is Patak’s Rogan Josh Curry (see above) which is a medium tomato curry sauce; I prefer red curry, but you could use a yellow curry if you prefer. Let the tofu marinate for at least 6-12 hours in the fridge (the longer it marinates the more flavor it will absorb!)

4) When you are ready to eat pull the tofu out of the fridge. Cook rice according to package directions, adding peas to the pan before cooking. I use a rice cooker which makes it super simple; I measure 1 1/3 cup rice and then fill it with water to the 2-servings line, throw in the peas, cover it, and let it cook.

5) Add olive oil to a frying pan or wok. Add the tofu and sauce to the pan. Cook tofu, stirring occasionally, until it is hot in the middle (about 5 minutes).

6) Serve tofu over brown rice.

Vegan chocolate peanut butter protein pancakes

protein pancakeIf you’re following the 21 Day Fix like I am a small pancake counts as a yellow, and if you’re asking me, that’s one awesome way to use a yellow! The recipe I use for vegan pancakes is so easy to customize, and makes delicious fluffy pancakes every time. The only thing I do differently is use cold water for the flax egg and refrigerate it for 10-15 minutes to let it thicken (the recipe calls for boiled water, which I haven’t tried). You can add any kind of fruit you want (I love adding a diced up banana and some cinnamon), chocolate chips, or make them into chocolate peanut butter protein pancakes! To do so you make the recipe as shown, except substitute peanut butter instead of using oil. Then add one scoop of chocolate protein powder (vegan chocolate Shakeology is the healthiest and most delicious kind!) This will make the batter a lot thicker, so slowly stir in cold water until you get back to the right consistency. Spray your griddle or frying pan, add a scoop of batter to the pan, wait for it to start bubbling on top, flip, and cook until golden brown on both sides. You can top your pancakes with fresh fruit (sliced bananas would be delicious with the chocolate and peanut butter), or drizzle on some real maple syrup. I also love Trader Joe’s organic Maple Agave syrup which is half the price of real maple syrup but still all natural and free of that nasty “C” word (corn syrup! Ahh!) Alright, see the link below for the original vegan pancake recipe and try it out for breakfast tomorrow!