So much better than Grocery Store Chocolates...

Ok, so it’s no secret that I’m obsessed with dessert. Like really really obsessed. It’s also no secret that dairy and I do not get along very well. Plus I’m just really into plant based baking. It’s fun, creative and pretty amazingly delish.

Around these Hallmark Holidays ::cough:: Valentine’s Day ::cough:: I always struggle seeing all the last minute chocolates and conversation hearts being purchased. That is why I took it upon myself to champion the holiday of love and create some inspired plant based treats.

I also wanted to tell you a little about Thrive Market which is basically the Costco of Whole Foods and pretty much the only place Richard and I shop for groceries… besides Costco ;)

Right now Thrive is offering my readers 20% off you first three orders when you sign up through me. Plus almost everything I used in these recipes is available on Thrive and wayyyyyy less expensive than ordering on Amazon or going to your local grocery. Did I mention that you get free shipping on all orders over $49? I mean, happy Valentine’s Day to you, right?

If you order today you should definitely get all your ingredients before Valentines Day!




And now, for the recipes!

Dark Chocolate Cherry Cashew Cheesecake Bars

Supplies Needed:

Food Processor*

High Speed Blender (It is time to invest!)

Silicone Mold or Square baking dish


8oz of Purely Elizabeth Granola (or similar)

½ cup Almond Butter

¼ Cup Rehydrated Dried Cherries (not available on Thrive, also optional*)

¼ Cup Maple Syrup


2 Cups Cashews (soaked)

1 Cup Almond Milk (I love making my own)

1 tsp Vanilla Extract

1 7.4oz can Organic Condensed Coconut Milk

¼ cup Dark Cocoa Powder (or regular Cocoa/Cacao Powder)

¼ cup Rehydrated Dried Cherries*

Dash of Sea Salt (I prefer Himalayan Pink Salt*)

TOPPINGS (optional)

Goji Berries

Hemp Seeds

Sea Salt Flakes


Place cashews in a glass bowl and cover with filtered water and let soak overnight. If you are crunched for time use boiling water, cover the glass bowl and let cashews soak until soft. Usually 30-60 minutes. Do the same for ½ cup dried cherries.

Start with your crust. Add all ingredients to bowl of food processor and process until a nice dough is formed. You make have to scrape down the sides a few times in the step.

Divide dough equally into your mold and press down with your fingers until smooth. Place mold in freezer to set while you prepare cheesecake filling. PS I used this mold for my Galaxy Dark Chocolate and it has come in handy for so many other projects too!

Place all ingredients for filling in your high speed blender. Start on slow speed and gradually turn the speed up until filling is silky smooth. Don’t forget to scrape down the sides and make sure everything is blended well.

Remove crust from freezer and pour equal amounts of the cheesecake filling into the mold. Top with your chosen toppings and put back in the freezer. These bad boys will need around 12 hours to set and I normally plan on just making these the day before I serve them... however I won’t tell if you pull the mold out early and enjoy the partially frozen ones with a spoon!

This next recipe is for the people who make their own almond milk and find themselves throwing away all the pulp leftover from the almonds. Talk about a waste! We’ll be using the pulp from your homemade almond milk as a base for these festive red Almond Goji  truffles. These truffles are less sweet than most desserts and super filling. Use them as a quick pre-workout treat or an after Valentine’s Day workout dessert. Winky face.

Almond Goji Truffles

1½ Cups Almond Pulp (leftover from making homemade almond milk)

½ Cup Almond Butter

8 pitted dates

2 scoops Beet Crystals (my newest obsession!)

¼ Cup Rehydrated Goji Berries or Cherries* (optional)

Dash of Sea Salt

Cacao Nibs

Process all ingredients except Cacao Nibs in food processor until a ball of dough is formed. Roll dough into round balls and cover with cacao nibs. Place in mason jar or glass tupper ware container, chill in fridge for 30 minutes and serve. These bad boys will last a week in your fridge as long as you keep them covered… but please don’t wait that long to eat them, they’re too good!


If you don’t have a food processor you’ll be fine just using the blender for both, but not the other way around

The cherries are optional and could probably be substituted for another dried berry. I have not tested this recipe without the cherries so please proceed with caution and acceptance :)



How Nutrition Coaching with me is DIFFERENT.

Wait. What even is Nutrition Coaching and why would someone want that? I know. It’s pretty confusing navigating the health and wellness world right now- between instagram and the internet there are so many different ideas/approaches/concepts when it comes to fueling our body and making our goals a reality. Everyone is an expert… or at least they think they are and I mean if they have 100k followers they must know something, right?


Listen, I’m not trying to get you to rethink your social media fitness inspiration and I am definitely not knocking any of the programs out there. In fact, I’m going to drop some words that I like to say a lot.

You. Do. You.

Right, so, let’s dive a little deeper into the concept of doing yourself. What does that mean and how can I, as your coach, help you do yourself better? I’ve gone too far. I know. But hey, I’ve spent way too long pretending that I’m not awkward and that I don’t appreciate a good pun or seven. Here’s the deal, as your coach I will never, ever, tell you what to do… that would be a disservice to your journey. I will, however, support your decisions, your flaws, your successes and everything else. Why? Because that’s what matters. Oh and most importantly, I will be your guide. So maybe, I need to change my title to Paul Fishman, Nutrition Guide. Hmmmm. Not sure.

Let’s dissect the word HEALTHY. What’s at the core of this word? HEAL. I want you to heal your wounding around food, I want you to heal your concept of nourishment and I want to support you in the process every step of the way. This is not going to be easy and it definitely won’t happen in 30 days. Anyone who tells you otherwise is not looking out for your best interest. I promise you that. 

Do you think I lost 70 pounds because I did an elimination diet for 30 days? I have to tell you that I’ve tried most of those diets and the only thing they’ve helped me do is fulfill my need for instant gratification and then GAIN ALL THE WEIGHT BACK (and then some). I’m not immune to the marketing, never have been and probably never will be. Don’t think for a moment that I haven’t woken up, looked in the mirror and thought, “maybe I should try the Keto diet.” I have lots of peers who are praising that diet, but my body doesn’t feel cute when I eat a lot of fat and more importantly it’s a fad diet and it’s also casually the Atkins diet rebranded for a new generation… remember that one? Me too.

Fad diets are always going to be a thing. Just like there’s always going to be a new superfood. What it comes down to is the fact that the health and wellness industry is exactly that… an industry. There is absolutely no way we can pigeonhole a people into one category/fad diet/lifestyle. That’s why if anyone is selling you the 30 day dream consider this: A quick fix is never a cute idea, especially when your body is involved. I’ve personally been on this weight loss journey my entire life. Never a skinny kid. I would never be HAPPY as a skinny kid. I want to eat french fries. Sorry, not sorry.

Galaxy Dark Chocolate

Do you follow me on Instagram, fam? I'm hoping that you're all about the 'Gram like I am. I'll tell you why this is one of the best places to stay connected with me.

  • I post great inspirational content there almost daily
  • My instagram stories are pretty much life. (I can say that, because they are...)

Ok, so here's the good news, even if you don't have an instagram account (and you don't want one) you can still check out all my content by heading over to

Now, on to the most decadent and beautiful chocolate magic I've ever made. I've recently fallen in love with Pearl Butter an adaptogenic coconut butter that is loaded with superfood magic! Their instagram is totally swoon worthy and I've been shamelessly posting photos of all my creations on my stories with the hopes of a regram!

They have 4 different varieties that you must explore here. They are such a hot commodity lately that sometimes you'll find that certain colors are sold out. Oh and word on the street is new colors/flavors are dropping soon!

Ready for the recipe? It's soooooo easy and you can totally make it your own with additions of fillings, other superfood powders and so much more.

 Yes, that's chocolate and yes it's vegan and yes the colors are superfoods! Who do you think I am?

Yes, that's chocolate and yes it's vegan and yes the colors are superfoods! Who do you think I am?

Galaxy Dark Chocolate

chocolate recipe adapted from the Minimalist Baker



Coconut Galaxy Layer

Melt the Pearl Butter either on the stove top over medium low heat or in the microwave. I casually try to avoid the microwave at all costs, but I understand that it is quicker and easier that using the stove top. 

Using a bar shaped mold - I like this one from amazon (alternatively you can just use cupcake liners) take your melted pearl butter and place healthy dollops on all the colors you plan on swirling together in your mold. Then using a toothpick create your design by dragging the toothpick through the butters in swirls. Make sure to coat every last inch of the molds. You are the artist here so just have fun!

Place your molds in the freezer to set. The great thing about coconut is that it's a (GREAT!) saturated fat and it hardens when temperatures hit below 50ish degrees Fahrenheit.

Next prepare your easy breezy delicious chocolate!

Using a double boiler (metal or ceramic pot stacked over lightly simmering water) melt the cocoa butter and coconut oil until liquid. Remove from the stove and whisk in cacao and coconut nectar. I ended up adding a bit more coconut nectar because I like it sweet, however you can start with 2 tbsp and take it from there! Let the chocolate cool for 10-15 minutes so that it doesn't completely melt the Pearl Butter when you pour it on top!

Next, pull out the molds from the freezer (the Pearl Butter should be solid by now) and pour in your chocolate. Put back in the freezer and let set! Once you're ready to enjoy your chocolate just easily pop them out of the silicone mold, let them hang out for around 3-5 minutes while they defrost and enjoy!!



You guys. I was featured on the Food Network's show Bakers vs Fakers and it was everything. I had to keep it under wraps for such a long time but it's finally official and I can scream it from the mountain tops!


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If you didn't have a chance to tune in don't you worry- you can catch it on iTunes here.

I wanted to share the recipes I made on the show with the hopes that you'll make them at home (and judge for yourself). Today I'm sharing my twist on the apple pie- make sure to sign up to get notified when my Cashew Chocolate Coffee Cheesecake recipe drops!

Caramel Apple Tahini Stack


Cornmeal shortbread Cookie Crust

1 1⁄2 cups gluten free flour (I love using Bob’s Red Mill)

1⁄2 cup yellow cornmeal

1⁄2 teaspoon salt

3⁄4 cups room temp Unsalted butter

3⁄4 cup coconut sugar

1 egg

1 teaspoon vanilla

Boozy Tahini Caramel

1⁄2 cup tahini

1⁄2 cup maple syrup

2 tablespoons corn whiskey (optional)

1⁄4 cup fresh sweet corn sliced off cobb (optional)

1⁄4 cup coconut cream (skimmed from the top of a can of coconut milk) (optional)

2 tablespoons Arrowroot Powder (used to thicken)

Spiralized Apples

3 large granny smith apples

4 tablespoons coconut sugar

1⁄4 cup coconut oil

Squeeze of lemon

2 tsp apple pie spice

1 tsp vanilla extract

2 tsp arrowroot powder

Coconut whipped cream

1 can coconut milk (must be refrigerated for at least 24 hour)

1⁄4 cup powdered sugar

1 tsp vanilla bean powder (or vanilla extract)


Cornmeal Shortbread cookie

1. Preheat oven to 350 degrees

2. whisk together flour and cornmeal, set aside

3. In stand mixer Cream sugar and butter until light and fluffy

4. Add egg and vanilla and mix until combined

5. With mixer on low pour in dry ingredients and mix until combined

6. Using lightly floured hands remove dough and flatten with hands into a 1⁄2 thick slab, alternatively use a rolling pin.

7. Cut out cookies with a 2.5 round cookie cutter

8. Place on baking sheet lined with silpat (or parchment paper)

9. Bake in oven for 14 - 16 minutes until slightly golden brown

10. Remove from oven and let cool on a wire cooling rack

Boozy Tahini Caramel

1. Combine Tahini and maple syrup in a small saucepan over medium/high heat

2. Using a whisk, mix until combined making sure to keep the whisk moving.

3. Add the whiskey and coconut cream and combine

4. Once caramel starts to bubble sprinkle the arrowroot powder in and continue to whisk.

5. Add the corn, remove from the stove and pour into a high speed blender and slowly increase speed from low to high to fully blend corn.

6. Pour back in saucepan and keep warm over low heat on stove.

7. The caramel will start to thicken.

Spiralized Apples

1. Wash apples, but leave skin on. Remove stems and connect to spiralizer. (I love this one!)

2. Make sure spiralizer is set to make tiny string like pieces

3. Spiralize apples

4. Melt coconut oil in medium size frying pan over medium heat on stovetop

5. Place apples in a pan and coat with oil

6. Sprinkle coconut sugar and coat apples using tongs

7. Squeeze lemon over and keep the apples moving

8. Add vanilla and sprinkle arrowroot powder

9. Continue cooking until soft and caramelized

Coconut Whipped Cream

1. For best results use a chilled stand up mixer bowl (10 minutes in the freezer). Alternatively use a metal bowl and hand held electric mixer. 

2. Place chilled coconut cream (skimmed from the top of a can of coconut milk that has been refrigerated for 24 hours) in the stand up mixer fitted with whisk.

3. Slowly move mixer from low to high speed until cream is light and fluffy.

4. Add powdered sugar and vanilla

To assemble

Place cookie on serving dish, top with apples, drizzle with tahini caramel and add a dollop of coconut whipped cream on top! Best served warm.

Stay tuned because I’ll be sharing my Chocolate Coffee Cashew Cheesecake recipe later this week!


Don't Get it TWIXted

First of all. If you’re new here, I want to let you know a couple of things

a.) I’m Paul and I’m a plant based fitness professional

2.) The recipes I post here are almost always dessert

c.) Why? Because, why not?

d.) That 2 up there is not a mistake, I’m well aware that the alphabet does not have a 2 in it

5.) Or a 5.

So. I discovered something while getting lost in an instagram rabbit hole - you know, those moments when you’re scrolling and you see a picture and click on a tagged account and then another tagged account and then another and another and another? Yup. That happens to me ALL. THE. TIME.

Ok, back to what I discovered. You can make VEGAN CARAMEL with 3 ingredients. Really, 2 plus a dash a salt, but I digress.

TWO INGREDIENTS?!? Yup. Wait for it.

Tahini and Maple Syrup.

I know what you’re thinking. Tahini...isn’t that what makes hummus, so, I dunno...hummus-y? You’re definitely not wrong, but let’s talk about Tahini for a second here. Tahini is basically peanut butter but sesame seeds are used instead of peanuts. Does that make sense? I hope so.

I had to put this recipe to the test and see for myself if Tahini and Maple Syrup really tastes like caramel after they are mixed together on the stove top.

Consensus? 100 times YES!

So what can we do with this vegan miracle? EVERYTHING!!!

But for now, let’s make VEGAN GLUTEN FREE TWIX BITES.


Calm down. These are literally so easy and after eating 20 of them I can confidently say that they are beyond delicious. I just ate 3 more to confirm, and yes, they are 100% delicious and *gasp* healthy.


Makes 24 mini bites (give or take the 7 that you'll eat during the baking process) 

Start to finish creation time: 1 hr plus some fridge action

What you'll need

A Food processor

These miraculous silicone mini muffin baking pans or an 8 x 4 Baking Pan

Some sort of double boiler action (aka a saucepan with a stainless steel bowl placed on top)



½  cup Tahini

½  cup Maple Syrup

Dash Pink Himalayan Sea Salt (you can use regular sea salt too, just avoid table salt!)


1/2 cup Almond Meal

1 cup Gluten Free Flour (I love this brand)

3 tbsp Maple Syrup

1/4 tsp Pink Himalayan Sea Salt (because: Pink)

1 tsp Vanilla Extract or Vanilla Bean Powder (obsessed to the MAX)

1/4 cup Coconut Oil


2 cups Chocolate Chips (My favorite well worth the $8 price point brand)

Let’s get started! First things first. Set your intention and repeat after me:

“I will not eat all of these by myself. Although they are made with the highest quality ingredients and zero refined sugars I promise I will share these magical treats with my friends/family and social media.”

Ok. Now that we have that covered.

Preheat your oven to 350

Place your almond meal (psssst if you don’t have almond meal just put whole almonds in the food processor and make it yourself...I know, I’m full of tricks!) with the gluten free flour, maple syrup, salt, vanilla and coconut oil in your food processor and pulse until a nice crumbly dough is formed.

I had to add a little extra coconut oil to make the dough stick together a bit, but start with a ¼ cup and add from there.

Then fill ⅔ of the mini muffin molds with the dough and firmly pack it in with a spoon (or your fingers). Bake for 15-20 minutes until golden around the edges. Alternatively you can use an 8 X 4 baking pan (one you would make banana bread in) and press the entire batch of dough into the bottom of the pan.

While the cookies are cooling mix the tahini and maple syrup in a sauce pan and heat over medium high heat to boil. Once caramel starts to boil (around 2-4 minutes) turn heat down to medium low and let simmer for another 5 minutes until it starts to thicken.

Make sure to keep an eye on it and constantly stir so it doesn’t burn. After caramel is thickened remove from stovetop and let it cool for a few minutes. Then pour caramel directly onto cookies filling the last ⅓ of the muffin molds. This should remind you of a Twix commercial, but without the high fructose corn syrup and chemicals! After you’ve covered all the cookies with a nice layer of dreamy Varamel (that’s Vegan Caramel...duh) place them in the fridge for at least 15 minutes to cool. I ended up letting them cool overnight, but that’s just because I like to bake in the wee hours of the night and normally need to sleep.

Next, melt your chocolate chips in the double boiler and get ready to drizzle that deliciousness over your already delightful caramel cookies!

Baker’s note: It is completely acceptable to have already eaten half of the cookies before putting chocolate on them. Believe me. It happens and it’s ok! Don’t beat yourself up - you’re literally that good of a vegan gluten free baker that it would be silly not to taste test!

Oh, another important and more serious bakers note: Remove the cookies from the mold before you pour the chocolate over them - I placed mine on a silpat (no idea why that word is actually the name of a thing, but the thing that has the name silpat is legit favorite is this brand) and took a nice spoonful of melted chocolate and dolloped it on top and then used my spoon to distribute the chocolate evenly over the cookie by applying a little bit of pressure on top of the cookie and moving the spoon in a circular motion. This will evenly push the chocolate over the edges of the cookie and create an artistic drip design on the sides!

Once all the cookies are coated do your best to place them in the fridge and let them chill. Believe me, after 20 minutes of fridge time the chocolate will harden and these tasty morsel will literally put any store bought candy TO SHAME!

Make sure to post photos of you enjoying your treats on social media and tag me @paulfishman with #FISHMANFIT. If you end up posting a picture of an empty muffin tin I’ll completely understand. THAT. GOOD.  


Peanut Butter & Jelly Time

I think Galantis said it best:

“Spread it like peanut butter jelly
Do it like I owe you some money”

Oh and do it, I did.

Let’s talk about this past weekend and how it was National Peanut Butter and Jelly day on Saturday. I literally saw a post on facebook about this and jumped at the opportunity to bring something tasty to life in the #FISHMANFIT Kitchen (the smallest excuse for a kitchen ever...but it’s by the beach so I’m happy as a clam! PUNS!)

My favorite part about making tasty treats is that I like to challenge myself to keep them as healthy as possible. Now, your definition of healthy might be a far cry from mine! You won’t find calorie free sweeteners or fat free desserts in my home, but what you will find are good fats, unrefined sugars (think dates and organic grade A maple syrup) and lots and lots of deliciousness.

I do want to set you up for success when making these tasty little treats by sharing my favorite silicone cupcake trays available on amazon. These trays work perfect for frozen (or baked) treats and these tasty suckers pop right out of the mold with very little effort and very little clean up!

So get ready to have your taste buds blown by these awesome gluten free, vegan and raw Mini Peanut Butter and Jelly Cheesecakes

Mini Peanut Butter and Jelly Vegan Cheesecakes

Makes 24 mini or one 8” Springform Cheesecake

Supplies needed

High Speed Blender - I have a refurbished Vitamix and it is the best purchase I have ever made. Hands down!

Food Processor (optional) - I like to use this for the crust because it’s easier to remove all the dough from this

Mini Cheesecake Mold (detailed above), Muffin Tin or 8” Springform Pan



½ cup walnuts

½ cup pitted Medjool dates

Strawberry Cheesecake Filling

½ cup raw cashews (soaked overnight)

1 cup fresh strawberries (or frozen)

3-4 pitted Medjool dates

1 Tsp Vanilla Extract or Vanilla Bean Powder

¼ cup olive oil

Peanut Butter Cheesecake Filling

½ cup raw cashews (soaked overnight)

½ cup peanut butter (creamy is best)

¼ cup almond milk

1-2 pitted Medjool dates

Garnish (optional):

Chia Seeds

Strawberry Jam


Soak all cashews overnight making sure to drain and refill water at least once (aprox every 8 hours) in between OR boil hot water and pour on top of cashews in a glass bowl and let soak for at least an hour. This does deplete some of the nutrients from the cashews, however it is quicker and I tend to always do it this way.

Make the crust by adding the walnuts and pitted dates to a food processor.

Blend until the two ingredients are combined and the texture looks like sand.

If making the mini cheesecakes press a small amount of crust into each mold so that the crust covers the bottom. If making a single cheesecake cover the bottom of a springform pan with the crust. Place in freezer.

To make the strawberry cheesecake filling add ½ cup cashews, dates, vanilla extract and fresh strawberries to your blender. If using frozen strawberries make sure to defrost them prior to blending. Turn the blender on and slowly pour in the olive oil in making sure that all ingredients blend well. If your filling is too thick and not blending add a splash of almond (or other nut milk) to the mix until everything is nice and blended and smooth. The consistency should be that of regular cheesecake or a very thick pudding.

Take your crusts out of the freezer and spoon a nice layer of the strawberry filling to the molds and then pop it back into the freezer.

To make the Peanut Butter Cheesecake filling add all ingredients to your (clean) blender and blend until it reaches the same cheesecake or pudding consistency and the strawberry filling. You may need to add more almond milk to make this one work due to the varying consistencies of peanut butter on the market.

Take your molds out of the freezer and use the back of a spoon to smooth down the strawberry filling, then spoon on your peanut butter filling from there.

Put the molds back in the freezer and freeze for 3-4 hours (or overnight). When you’re ready to serve them let them thaw for 10 minutes prior to enjoying and optionally garnish with fresh berries, strawberry jam, goji berries and a sprinkle of chia seeds.

Here's to hoping you enjoy this recipe! The cashew base can be used to make so many different delicious vegan cheesecakes! Think chocolate, coconut, matcha and beyond!

Make sure to take photos of your cheesecakes and tag them with #FISHMANFIT!



St. Patrick's Day Giveaway + LIVE Push-Ups + Planks Challenge

First of all, doesn’t it feel pretty awesome to have more sunshine in our lives? I feel like this extra hour is really just giving me life right now - yes, waking up and “losing” an hour was rough but at the end of the sunshine-filled-glorious-sunset-at-7PM day isn’t it just great to be alive?

Ok, I know it isn’t all sunshine and rainbows all the time but I just think we have a lot to celebrate, and speaking of parties we get to celebrate St. Patrick’s Day together this Thursday! Whether you’re in class with me or hanging out from afar via On-Aire bootcamp we’re going to have some fun together.  

Now, you know me and you know I always love rewarding hard work and dedication with some opportunities to win things that will enrich your body, mind and spirit. I’ve put together a little week long social media contest that is sure to make your week of all things green even more exciting!

Starting Monday March 14th through Friday March 18th you can enter the #FISHMANFIT St. Patrick’s Day Giveaway by posting a photo of you getting your fitness on and tagging me (@paulfishman) in your photo. Share why staying fit is important to you and make sure to use the hashtag #FISHMANFIT.

Anyone can participate! You do not have to live in San Diego or come to my classes - you just have to make sure to follow me on Instagram and make sure your posts meet the criteria!

Every post you make that meets the contest guidelines will get you one entry into the random drawing. There will be three winners chosen and they will be announced no later than Monday March 21st. The prizes are as follows:

  • 1 (ONE) Store Credit for a #FISHMANFIT apparel item with free shipping ($40 value)    
  • 1 Dozen  #FISHMANFIT Homemade Gluten Free Cupcakes (or 2 dozen cookies for non San Diego locals) for your next event ($60 value)
  • 1 (ONE) #FISHMANFIT Personal Training or Nutrition Coaching session ($100 Value)

On top of my regular schedule we’ll be celebrating St. Patty’s day in all my classes on Thursday so join me at 6AM and 7PM at SPARKCYCLE or at 3PM and 345PM at Pilates Plus for some delicious homemade treats (yes, I will be baking for you) and an opportunity to pinch yourself into a healthier happier holiday body. I’ll also be hosting a $5 St. Patty’s Day Push-ups + Planks Challenge live at 2PM PST / 5PM EST and 545PM PST / 845PM EST on the On-Aire Bootcamp platform (

Bonus entries given to anyone who posts a picture with me so make sure to get to class or snap a screenshot or selfie of us during the On-Aire Challenge!

Here’s an example of a qualifying post:


Comment: When I exercise and get my heart rate up I feel stronger and more empowered to be the truest version of myself. @paulfishman #FISHMANFIT

I can't wait to see all your posts and good luck!

The YOU DO YOU Giveaway + 2015: a Eulogy

Ok 2015, you're basically almost dead to me. I mean, once Friday rolls around we'll have officially said our goodbyes and I'm moving on - while you stay, well, dead-ish. 

Isn't it weird how the years pass by and then are literally no more? We can hold on to the memories, but it will never be 2015 again. Well, at least as far as we know - right? So that's what SPARKED (pun very much intended) me to think about how I would say goodbye to 2015 as if I had to write a eulogy for it. Stay with me here.

2015. You were actually really really good to me. I finally, and I mean finally, found my passion and turned it into a full fledged career while you were around. Don't get me wrong, all my past jobs were pretty great and I'm super blessed to have experienced them, but let's be real #FISHMANFIT is my legit calling. So, with that said I wanted to thank you, and send you off with a lot of love and some major respect.

Wait, i'm not done, so don't leave my quite yet (it's like when we're stretching in class and you have to run to work but I really want you to get your hip flexors in). I want to talk about 2016 and YOU. Yes that's right, YOU! I know you LOVE giveaways, so let's talk about what I'm working on to help YOU make your goals in 2016! Drumroll puhhhlllleeeaaaasssseeee


How to enter: Come to any of my classes between Thursday 12/31 and Sunday 1/3 and fill out an entry form with how YOU are going to DO YOU in 2016. Only ONE entry per class per person. The more times you come to class the more opportunities you have to win!

The Prizes:

A full size Passion Planner to keep all your goals organized and in one place. This is the tool I used to help me tackle some of my major goals in 2015!

passion planner


A set of 3 Essential Oil Chapsticks that are exclusive to the holiday season and the exclusive way I keep my lips hydrated and healthy



A bottle of Tangerine Essential Oil or Lemon Essential Oil or Grapefruit Essential Oil - All of which are perfect additions to your daily water intake.



A Copy of The Life Changing Art of Tidying Up by Marie Kondo - the legit way that I cleansed my home of things that do not bring me joy!

One Month of #FISHMANFIT Nutrition Coaching which will help you reevaluate your relationship with food and how you fuel your body!

I can't wait to see what kind of things you guys want to commit to for 2016 and I'm even more excited to SEE YOU IN CLASS!

Make sure to book your bike or megaformer via my SCHEDULE PAGE so you can get in on the excitement!

OFFICIAL GUIDELINES: There will be SEVEN (7) randomly selected winners on or around Monday January 4th. Each winner will only receive ONE (1) of the SEVEN (7) prizes. There are SEVEN (7) prizes TOTAL and there will be SEVEN (7) winners total.