Channel: Michelle Khare

Category: Entertainment

Tags: for the first timeweight trainingextreme body makeoverbuzzfeed kelseyrecipeexerciseholidaysthailandvacationdietcookingkelsey darraghgoogle trendslearnvlogmasbefore and afterhealthchristmasconfidently insecurechallenge acceptedmakeoverweightlosshealthyyoutube trendingtrytastymichelle kharetravel

Description: Follow me on Instagram to see more behind the scenes of all of our videos!! instagram.com/michellekhare Follow KELSEY and check out her PODCAST! YouTube: youtube.com/user/KelseyDarragh Instagram: instagram.com/kelseydarragh Connect with FilmFit to get your own workout and nutrition program! Website: filmfit.co Instagram: instagram.com/filmfit.co Facebook: m.facebook.com/FilmFit.co Want to train like Ashley and the other Extreme Body Makeover participants? Get a FREE week of FilmFit's all-inclusive online training, 1) Go to filmfit.co 2) Subscribe from the top banner 3) Check your email 4) Kick ass in your next workout and tag @FilmFit.Co when you try it out! Thank you to Chef Joel! achefcalledjoel.com // TEAM MK: Creative Director - Garrett Kennell •instagram.com/garrettkennell Editor - Stephen Castro Camera Operator - Kevin Stiller • kevinstiller.com Camera Operator - Olivia Shipman Graphic Designer - Taylor Dolniak // To apply to Extreme Body Makeover, please send an email to ExtremeBodyMakeoverCasting@gmail.com that INCLUDES THE FOLLOWING: 1. SUBJECT LINE SHOULD READ: Your Name, Age, Location. (EXAMPLE: Steve Smith, 22, Los Angeles, California) 2. A full body photo of yourself 3. A close up photo of your face 4. A link to your Instagram 5. A link to a THREE MINUTE (MAX) video telling us why you want to be on the show! Tell us your story and what this experience would mean to you. (Must be 3 minutes or less!) 6. And finally, follow and tweet me @MichelleKhare to let me know you applied! • • Please follow these instructions EXACTLY as written above or your application will not be considered. // RECIPES BY CHEF JOEL Noodle-less chicken pad Thai Ingredients: Yields 4 servings 1red chili, small diced 3 garlic cloves, minced 1in. piece ginger, grated 1cup cubed tofu 1lb. chicken breast, sliced medium-thin 6-8 carrots 1lg. daikon radish 1lg stalk broccoli 1 green onion, chopped handful shredded, purple cabbage handful toasted, peanuts handful, bean sprouts cilantro to garnish lime to garnish olive oil salt & pepper to taste Sauce: 1/4cup peanut butter 1Tablespoon, tamarind paste 1/4cup coconut aminos salt & pepper to taste Method - Make the sauce first in a small bowl by combining all the ingredients together, and whisking until combined. Heat a large, high walled sauté pan over medium heat with the olive oil, chili, garlic, and ginger for a couple minutes until fragrant. Add chicken, and cook 2 min per side, until cooked through. Remove from pan and set aside. Add broccoli, and cook for several minutes covered over a low heat, until cooked through, but still has bite. Meanwhile, take a peeler, and make long shreds of the daikon and carrot. Once the broccoli has cooked, add the carrots and daikon, and sautéed for about 2 minutes, until wilted. Add sauce and cook intel mixture has combined. Add tofu, season with salt & pepper, then plate. Garnish with green onion, cabbage, peanuts & sprouts and a wedge of lime. High protein antioxidant bites 2Tablespoons, maple 1/2cup, almond butter 1/2cup, pitted dates 1/2cup, oats 2Tablespoons, chia seeds 2Tablespoons, ground flax 4oz, 85% chocolate small handful, raw pumpkin seeds, roughly chopped small handful, goji berries, roughly chopped small handful, raw cashews, roughly chopped small handful, sesame seeds Method - Combine the dates, maple, and almond butter in a food processor, and mix until a smooth paste is formed. Add the oats, chia, and flax and pulse to combine. Press into a lined tin covering the bottom of a pan in a 1/2 thick layer. Refrigerate for an hour. After an hour, melt the chocolate over a double boiler, or microwave, until just melted. Pout over the mixture in the pan, and cover with the pumpkin seeds, goji, cashews, and sesame. Gently press down, so the nuts and seeds can adhere to the chocolate. Refrigerate uncovered until chocolate has set. Cut into 2in squares. Store in an airtight container in the refrigerator for up to two week. Or however long they last :)