Favorite Color: Green
Ultimate Girls’ Day/Night:
“My ultimate girls' day includes a hike, a picnic and, of course, a big wide open sky.”
or the camping trail..I've stubbed my toe many times focusing on the items at eye level and not what's on the ground...Finally, a flashlight that is the first thing I pack on every camping trip, that shines the light on the ground and at eye level...Nightlighter Flashlight..maybe now this pedicure I got with my sisters will last longer than a week!
and sometimes it's not easy eating artichoke hearts...but they are so yummy and this recipe makes it even easier...bon appetite!
Steamed Artichokes with Cheat's Aioli
2 artichokes, trimmed
1/2 cup mayonnaise or Veganaise (the only substitute that tastes good)
1 clove garlic, crushed
1 teaspoon freshly squeezed lemon juice (about 1/4 of a juicy lemon)
pinch of coarse sea salt
a generous tablespoon of thinly sliced basil
1.Steam the artichokes for about 45 minutes or until they give little resistance when you pierce them with a paring knife.
2.Meanwhile, mix the rest of the ingredients together in a bowl.
3.Let the artichokes cool a bit and serve them with the aioli. To eat, peel off each leaf, swipe it through the aioli, scrape it with your teeth and repeat over and over. When you get to the heart, remove the sharp thistle and enjoy the best part of the artichoke.
I love my outdoor runs, but sometimes it's a little too cold to head outside, even if that means going to the gym. This indoor workout routine is the perfect way to stay in shape without leaving the house. I hope I don't disturb my neighbors below...Check out the workout here.
Nothing is more cozy, than a cup of soup to warm you up during the winter months. I like to add a little twist, with this recipe for Mexican Chicken Pozole Verde, a mexican stew with tangy ingredients like tomatillos, cilantro and green chiles. Because the dominant flavors are lightly spicy and tart, I paired it with Seven Daughters Pinot Grigio..Salud!
Mexican Chicken Pozole Verde
7 cups chicken stock or low-sodium broth
2 cups water
4 chicken breast halves on the bone, with skin
1 pound tomatillos, husked and halved
1 small onion, quartered
2 poblano chiles—cored, seeded and quartered
2 jalapeños, seeded and quartered
4 large garlic cloves, smashed
1/2 cup chopped cilantro
1 tablespoon oregano leaves
Salt and freshly ground black pepper
1 tablespoon vegetable oil
Three 15-ounce cans of hominy, drained
Finely shredded iceberg lettuce, sliced radishes, chopped onion, diced avocado, sour cream, tortilla chips and lime wedges, for serving
1. In a large, enameled cast-iron casserole, bring the chicken stock and water to a boil. Add the chicken breasts, skin side down, cover and simmer over very low heat until they're tender and cooked through, about 25 minutes. Transfer the chicken breasts to a plate and shred the meat; discard the bones and skin. Skim any fat from the cooking liquid and reserve.
2. In a blender, combine the halved tomatillos with the quartered onion, poblanos and jalapeños, smashed garlic, chopped cilantro and oregano. Pulse until coarsely chopped, scraping down the side. With the machine on, add 1 cup of the cooking liquid and puree until smooth. Season the tomatillo puree with salt and pepper.
3. In a large deep skillet, heat the vegetable oil until shimmering. Add the tomatillo puree and cook over moderate heat, stirring occasionally, until the sauce turns a deep green, about 12 minutes.
Pour the green sauce into the cooking liquid in the casserole. Add the hominy and bring to a simmer over moderate heat. Add the shredded chicken to the stew, season with salt and pepper and cook just until heated through. Serve the pozole in deep bowls, passing the lettuce, radishes, onion, avocado, sour cream, tortilla chips and lime wedges at the table.
MAKE AHEAD The pozole verde can be prepared through Step 3 and refrigerated, covered, overnight.
Hot & spiked! This recipe for Spiced Apple Cider will warm the coldest of nights...21 and older please...unless you omit the Brandy!
Spiced Apple Cider
1 gallon apple cider, preferably fresh (the darker the better)
1 tablespoon whole allspice
1 teaspoon freshly grated nutmeg
4 whole cloves
3 cinnamon sticks
1 vanilla bean, split lengthwise
Brandy, Calvados (apple brandy), or bourbon (optional)
Combine cider, allspice, nutmeg, cloves, and cinnamon sticks in a large pot. Scrape in seeds from vanilla bean; add bean. Bring spiced cider just to a simmer over medium heat. Reduce heat to medium-low and cook just below a simmer until flavors meld, about 1 hour.
Strain cider through a sieve into another pot or heatproof punch bowl; discard solids in sieve. Add brandy to taste, if using. Ladle hot spiced cider into cups.
You will probably want a million of these sticks...a new twist on a winter time beverage...Throw away the box, and opt for hot chocolate on a stick, courtesy of The Ticket Kitchen. Just stir into hot milk and voila...hot chocolate. I love them because they are super portable...perfect around the fire in the cabin. Flavors range from milk chocolate to chili...all to satisfy the chocolate lover in you!
Who knew Glamping (Glamourous + Camping) was a word...Well now we all do thanks to this amazing article from ELLE. Check out the escapades of four ELLE editors as they ditch city life and rough it (well not really) in the outdoors...complete with luxury glamping goods du jour (Check out that luxe list here)!
Want to brighten your outlook on the outdoors...Well look no further than The Outlook Lodge, located in Green Mountain Falls, a small town located northwest of Colorado Springs. Privacy is key with only six-rooms and you can reserve online, and pick up your key in the mailbox when you arrive (super cute!). The structure dates back to 1889, but is a mix of luxury and rustic. Rooms start at $90.
I know, I know...I was skeptical as well, but when I heard about the rock hard abs...I was all in. Imagine a stand-up paddle boarding at The Westin Lake Las Vegas Resort & Spa, 25 minutes from the Strip.
Indulge in paddle boarding on Lake Las Vegas, a yoga session, and a neck and shoulder to massage. End the day with a made to order dinner from the Westin's SuperFoodsRx menu items; doctors and nutritionists helped design the deceptively delicious meals, and they won't undo your fab abs.
Cost: From $234 per night. Includes meals, stand up paddle boarding session, a yoga class and a massage. Available until December 30, 2012. Contact the Westin Las Vegas.
Throw on your cutest boots, grab your cutest basket and head to the apple orchard...fresh apples are a must for this fall flavored drink...Apple Cider Bourbon Punch!
1. Combine the sparkling cider and bourbon together, then chill for an hour.
2. Add the ginger ale, and cut apple slices (to reveal the 'star') for garnish.
Serve in this Mason Jar Drink Dispenser...and I am sure your fall soiree will be a hit!
With summer coming to an end, I am doing as many activities that involve water as possible. Austin will be one of my last stops since Lake Austin Spa Resort opened QUENCH!—a new program that offers over 25 water activities, including Aqua Zumba, Hydro-Biking, sculling, kayaking, and paddleboarding. The fun ends in September, so get moving and experience the water activities, the spa or relax with an afternoon yoga class. If you miss it this year, make sure to put it on next summer's to do list!
No more excuses not to add weight training to your daily exercise routine thanks to fitness phenom Maya Kaminsky, and her company W8FIT. Her wrist cuffs, yoga pants, and tank tops aren't just chic...but they help burn calories as well. Insert flat weights into panels and pockets to burn more calories in the gym...No gym? Check out her video for The 12 Best Fat Burning body excercices you can do anywhere...No excuses!!!
Who knew this recipe would be so amazing...since grilling season is almost over, hurry up and grab your cutest apron and head for the gril. Bonus Point...it's also healthy...a great replacement for chips!
Crispy Tuscan Kale on the Grill
1 cup olive oil
2 tablespoons balsamic vinegar
2 cloves garlic, finely minced
Zest and juice of 1 lemon
2 bunches Tuscan kale, stems and all, washed and spun dry
Freshly ground black pepper
Preheat the grill to high or build a small fire in a charcoal grill. In a large mixing bowl, combine the olive oil, vinegar, garlic, and lemon zest and juice and mix well. Add the kale leaves. Season with salt and pepper and gently toss until kale is evenly coated.
When the grill is hot, carefully lay the kale leaves, as many as will fit, side-by-side in a single layer on the grill. In about 2 minutes the leaves will crisp. Turn them and grill on the other side for another 1–2 minutes. Repeat with the rest of the leaves.
Pile the grilled kale leaves in a big stack on a large platter or cutting board and serve them up.
I like my music like I like my friends. Laidback.
1. If it’s the Beaches by The Avett Brothers
2. If I Had a Boat by Tony Furtado
3. All My Loving by Jim Sturgess
4. Burn One Down by Ben Harper
5. The End by Kings of Leon
6. Here We Are by Patrick Park
7. Hallelujah by Jeff Buckley
Image Source: http://www.avintageposter.com/
Look what I found today! DIY bird nest-inspired necklaces! Perfect gifts for my girls.
DYI instructions: http://www.sarahortega.com/