REBELLION: The Rebel.

REBELLION: The Rebel.

A whole new kind of hardcore. During the FINAL WEEK of the Rebellion, our Rebel truth is this: Starting now, we’re a brand new kind of hardcore..for life.  To continue on our journey to success, we need the guts, the grit, and the FIRE of a true Rebel - always.  To persevere, live fearlessly, embrace failure and BELIEVE in what sometimes seems impossible, this takes a true Rebel spirit, inside and out. The permanent Take-Back. Remember where is all started?  At the beginning of this 8 week journey, we decided to take our power back.  We decided to be driven by a PASSION for being strong and healthy, instead of being motivated by BS ideals. We’ve taken healthy living back, and go forward on our own terms.  Because we feel so strong and empowered, we don’t let guilt, fear, or food control us. Just because we’ve done the work doesn’t mean all the old tricks aren’t there.  We’re about to be inundated with New Year’s diets, detoxes, and bargain basement bootcamp deals all designed to make us feel like crap for enjoying the holidays…we have to keep taking it back. We don’t know about you, but we’re completely done with measuring our legs, weighing our lunch, and feeling guilty all the time, so let’s commit to letting old habits go permanently. Rebel tricks. We now have a huge arsenal of tools and superpowers…keep using them!  Book mark this page so you always have access to all the tools from your Rebellion Take-Back.  They’re yours for life. The Take-Back: The Get Force The Grind: The Grit Force The Zone: The One Force...
Raw Crunch Salad

Raw Crunch Salad

Raw Crunch Salad Recipe from Lavinia Todor Ingredients: 1 broccoli, chopped into small florets 2-3 carrots, shredded (use a julienne peeler, mandolin or grater) 2-3 kale leaves, thinly chopped ½ cauliflower, chopped into small florets ½ cup fresh parsley, chopped ¼ cup almonds, chopped (or raw walnuts)(optional) 1tbsp poppy seeds 3-4 tbsp cranberries (naturally dried, unsweetened or fresh pomegranate seeds) Salad dressing (or use your own fave) 1 inch fresh ginger, peeled and grated (optional) ½ tbsp oregano,dried (or 1 tbsp fresh leaves) 1-2 lemons (3 tbsp juice and ½ tsp zest) 2 tbsp olive oil 1-2 tsp honey ¼ tsp salt Pepper MAKE IT HAPPEN: In a bowl whisk olive oil, lemon juice, salt, honey, oregano, ginger and black pepper. * for best taste refrigerate for 1-2 hours so that the dressing blends in well. In a large bowl add all the chopped and shredded veggies. Top with almonds (if using), poppy seeds, and all of the dressing. Toss well until everything is coated in the dressing. Transfer to plates and serve....
Shrimp Spaghetti Squash

Shrimp Spaghetti Squash

Shrimp Spaghetti Squash Recipe from Lavinia Todor Ingredients: Squash: 1 large spaghetti squash ¼ tsp pepper ¼ tsp salt 1tsp garlic powder 1 tsp olive oil Sauce: 1 tbs olive oil 1 cup tomatoes 1 cup tomato sauce 1 cup mushrooms 1 cup peppers 2 cups shrimp ½ cup onion 1 tbs minced garlic ½ tsp Club House -La grille Smoked Apple Wood Spice (substitute with other preferred spice) ½ tsp salt &pepper (to taste) 1 tbs fresh parsley, chopped ½ cup shredded mozzarella cheese MAKE IT HAPPEN: Preheat oven to 375 degrees. Remove stem from the spaghetti squash and slice squash in half from top to bottom. Remove seeds and place squash cut side down on a parchment lined sheet pan. Bake for 40-60 minutes or until squash is able to pull away from sides in strands. After 40 minutes, check for doneness and continue cooking as needed. As the squash cooks, prepare the sauce. In a medium to large sauté pan, place two tablespoons of the oil, add shrimp and cook for several minutes. Once the shrimp are pink, place in a bowl and set aside. Keep leftover shrimp oil in the pan and add the minced garlic,mushrooms ,onion, red pepper and cook until mushroom sautés. Add tomatoes (and tomato sauce if using), shrimp, applewood spice, garlic powder, salt and pepper and stir. Bring to a simmer and cook for five minutes or until slightly thick. Stir in the parsley and let stand for a minute. When the squash is ready and you have pulled the flesh from the skin, place the cooked squash in a large...
REBELLION: The Grind

REBELLION: The Grind

Week Two: Here comes the hustle. During Week One we kicked off with a single truth: The biggest successes in the world are born out of passion.  To succeed, we must LOVE what we’re doing.  Letting go of what holds us back, making space for all the good sh*t, and using The Get Force to keep a positive state of mind - this is how we get there. Here’s another truth we cannot change: The road to great success is paved with HARD WORK. This goes against everything the quick-fix solicitors have been telling us all our lives.  Any of this sound familiar? Do this 21 day detox and change your whole body for life! Take this course and change your whole career overnight! Take these supplements and burn fat just sitting! Sell these products on the side, you’ll get rich! Do what you love and the rest will follow! We’re sorry to break the news but all of this - yes, EVEN the last point - is BULLSH*T. Everything worth having comes from the hard work it takes to MAKE it happen.  No way around it.  As Rebels we not only accept this, we EMBRACE THE GRIND.  We’re not looking for short cuts or cheap solutions, we’re going for gold and loving (almost) every second of the journey. What holds us back? GUILT:  Turns out we FEEL BADLY focusing on our own goals, and would sooner put others first.  Don’t we deserve to be all we can? Isn’t that better for those around us? FEAR: Sometimes disguised as procrastination.  What if we fail? What if we don’t like what we uncover on the other side...
Peach ice cream

Peach ice cream

Peach Ice Cream Recipe from Lavinia Todor Serves: 4-6 Ingredients: 3 cups sliced peaches (3-4 medium peaches) ⅔ cup plain Greek yogurt or coconut yoghurt 2 tsp. raw honey or  agave (melted) 1 tsp. lemon juice MAKE IT HAPPEN: Place the peach slices on a cookie sheet lined with parchment paper and freeze for at least 2-3 hours. Add the frozen peaches to the food processor and process until they become evenly crumbly, but not pureed. Add in the raw honey, plain greek yogurt, and freshly squeezed lemon juice into the food processor, and process again until smooth. When everything is incorporated, mixture will resemble loose soft serve. Taste for sweetness, and add additional honey as needed. You can serve immediately or transfer to air-tight container and freeze for a couple hours for a harder consistency....