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Thanks for stopping by! Here on BECOMING LOLA I share stories on becoming minimalist, as well as living a pure clean life as a style-obsessed digital nomad with a no BS approach to ethical fashion + travel. Grab a glass of wine and start here: Building A Minimalist Wardrobe.

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Showing posts with label food. Show all posts

Oct 12, 2014

how to do a 30 day becoming minimalist detox



Have you ever met a disorganized Amish family? 

There are no disorganized Amish. It's like finding chaos at The Container Store or a hair out of place on a bald man. It just doesn't happen.

Amish live very simply; they are not bombarded with other worldly distractions and their routine daily habits are instilled in their heritage. I wish my heritage had a what to expect when expecting a life full of materialistic unruly bullshit woven right into the fiber of my DNA too. But let's not indulge in envy. What isn't innate can be acquired. Freedom is a birthright, and what we do with it can perpetually set us free or figuratively box us into a life where over-consumption is praised more than altruism.
2 comments

Sep 20, 2014

travel around the world like a minimalist for free


Robert Louis Stevenson stated that, "I travel for travel's sake." The great affair is to move. He's right, but what if you don't have all the necessary funds in which to get started; barely enough for Phuket taxi rides. And what if you have an adorable puppy you're using as an excuse! It would be great if we could travel for free or on the cheap. Guess what, there are several ways you can travel around the world and live a minimalist life, especially with the help of today's tech obsession. Here are 25 digital nomad travel options to help you get started on the road to the test of your life.
4 comments

Jul 10, 2014

minimalist living guide: fitness during slow travel


Alright, I suck at multi-tasking. It's time to come to grips with it. I can run a business, freelance, create a fashion empire...but somehow I cannot get myself to maintain the most minimalist fitness regime while slow traveling around the world. As in no 9-5 grind, no bustling NYC city streets, no suffocating political turmoil, just me and the bounty of the world. So seriously, what's the deal? I've been in Mexico for a month now and have price compared half a dozen yoga studios without ever showing up. I've downloaded and stalked the Tracy Anderson Method for weeks, only to quit after five days, well, and then again after five days more. I know I am a group class person, but whilst traveling you can't really rely on that. So what's my simple solution? Find a gosh darn online trainer with the presence of a group class, charisma of Tracy, dietary recommendations of a doctor, and the price of ramen noodles. Okay, maybe like ramen noodles with truffle oil. And dolls, I think I might have lucked out. I was contacted by the handsome better half of the husband and wife duo that is I'm Fit and Happy, and thank goodness because I was all about to give up on fitness during travel. I immediately signed up for their free two week trial, because um, when things are free, why the heck not! So as part of my minimalist living guide while traveling around the world (which I know I owe you tons of updates) I will blog my journey and see what results I muster up. I'd ideally like a flat tummy sometime again this century, a few inches lost in other shady areas in time for a bikini marathon through the oceans of Oaxaca, Mexico, and maybe 15 pounds melted away. A girl can dream. What I love about this particular online training hub versus the MANY many I unfortunately wasted time researching, is that you get a mix of barre, pilates, resistance training and cardio. Like holy smokes, these are my absolute favorite workouts. Talk about a healthy cocktail.

4 comments

May 20, 2014

fashion tips: what's the point of capsule wardrobes that don't fit?


Defining your personal style for my building a wardrobe method we kicked off last week, is all about buying pieces that you love. Eventually, it will be easy to find items that you feel great in and that work well with your lifestyle. When you feel comfortable, your style will look effortless.

Blah. Blah. Blah.

Can you believe I had the audacity to even attempt at starting this post that way? Who am I kidding? Fashion stylist turned fashion editor turned fashion entrepreneur and I leave the house looking no better than Snooki in a muumuu on her best day. Okay so perhaps I exaggerate the self-deprecation there. I look more like a model off duty most days, but um, like a model from thirty years ago who shops from QVC and yard sales because that's where the "unique" pieces are. I am so sick and tired of being ignorant to the specialized fashion design education I was blessed with, dressing myself in pieces of crap that don't fit me because I refuse to acknowledge my correct body shape while resorting to the excuse of "being too busy" to do anything about it. I am not Sofia Vergara or Jessica Biel or Beyonce. And shopping thrift stores for ethical reasons is a moot point when I simply return home with fast fashion trash like skin-tight American Eagle or far from tailored H&M pieces with the tags still on them. Whoop, go me!

It is always a good idea to go through your closet on a regular basis. Why? Because if you are anything like me, you know better, in fact you know so much you don't even need to read my practice-what-you-preach post, but meditating on the state of your closet with the intention of really being present is an eye opener so that you can really come to terms with how much crap you're collecting and didn't even know you had. If you haven't worn an item in over a year, it's time to donate it or sell it. Stop digesting that advice only to do nothing with it. DONATE YOUR CLOTHES! Seriously. There are so many reasons that we hang on to clothes, and while it is tempting to cling on to items for sentimental value, it will be freeing to open up some space for outfits that you will enjoy in the present. Especially ones that actually fit you. Ahem. #wakeupcall
7 comments

May 6, 2014

how to get started with my capsule lean wardrobe method



Woah, was my last post really in March? Can you choose one of those standard blogger excuses from a felt hat for me and we move on? You're the bomb dot com, thanks so much! No but really, I didn't give birth. I'm not juggling my moral integrity. There is no PhD in my future. I am simply trying to figure out why the hell there are no women of color starting technology companies. Where are they? Because I am busy doing it and a role model would be nice. #justsayin

No matter if you took my humble advice month after month to either travel the world while freelancing, launch a biz, or work smarter at your current job, you find yourself staring into the closet-void every morning, asking yourself the same question, “What the heck am I going to wear today?” If your wheels come to a grinding halt and getting dressed becomes a necessary chore rather than an enjoyable way to express yourself, you might be in need of a wardrobe re-haul. Some of you need a shot of tequila, but hey, I'm no therapist mmkay.
2 comments

Jan 13, 2014

cure for girls in a 20s something quarter-life crisis


Ahem.

My fellow Americans,  <-- (this means nothing if you don't sing it charismatically like Obama)

Traditionally speaking, addiction programs have twelve-steps. Uh oh, I had you at Obama now I lost you. The chair in the empty auditorium of your head squeaks under your weight. There isn’t a table of coffee or donuts in the back. This situation is starting to look bleak and you start to push up against the boredom of your self-inflicted punishment. “Addiction?” you scoff, “you must have the wrong person. I just like to be surrounded by the things I love.” Right. Got it. 

Then truth smacks you upside the head as you remember the endless tupperware containers filled with magazine clippings and broken plastic toys (let's say from childhood, though no one's judging adult toys here). No, that crumpled up valentine from your 3rd grade crush doesn’t spell out love. Get a grip. And your newest kitchen appliance that you had to have doesn’t love you either. Why? Well, no heartbeat would start off my list. Consider this your post-consumerism wake-up call. It is time for a diet. And seeing as how I was where you are now, left my world for another one (still first world, I wasn't that adventurous) and have returned singing the true praises of minimalism, reduction, and living passionately now, not later, I feel as though this grants me a certain air of authority on the matter. Cough. 
  
And the best news? I cut this program down to six simple minimal steps, because let's be clear, you'd rather save your Adderall pills for something more prestigious, as attention deficit doesn't cure itself. Yet. Clue: choose texting, twatting on twitter, OR snap chatting, no need for all three at once. #justsayin 

Step One: Admitting you have a problem and that your life has become a vacuum of needless consumerism (and yes, that big word means shopping) 

Seriously, who drives the decisions in your life, you or your things? Are you strapped down with payment after payment for those rent the runway dresses, kitchen trinkets, furniture, etc. that you had to have immediately with an easy swipe of your credit card? I guess entertaining the idea of a third part-time job to pay for a couch you never have time to sit on definitely seems worth the potential heart attack you will inevitably have before you are 40 years old. Maybe you can be buried with it. That will cost you two plots for sure. 

Step Two: Realize that a minimalist approach to life is not just for granola hippies or the Swedish 

I am not asking you to sublet your apartment, move into a grass tent with a hitchhiker named “Pond Shadow” while musing about bygone eras before you discover the healing properties of moonlight. Get up from your squeaky chair, walk past the donut-free table, and look out into your closet. Two-year-olds keep cleaner rooms. 

Also- shoulder pads will never be that “in style” again. 

Ditch them. Donate them. Burn them. 

Only have five favorite items left? Well, at least it will be easy to get dressed in the morning. 

Step Three: Kick Out Your Clutter

Yes, I know, everything in your home has sentimental value. See that angel over there- it was the topper to… um… one of your childhood birthday cakes… you just can’t remember which one. 

You live your life like a sentimental sitcom and at the end of your biggest adventure, you're wondering why not leave your grandchildren with items to remember you by? I am sure their memories won’t be clouded by the mountains of crap you left behind for them to sort through and sell. Unless your legacy for them is the Hoarders tv show. 

I have an idea, sell it now and go on a vacation. 

A real one. 

With sand. 

Step Four: Unplug 

If you have successfully reached step four without blowing out a knee from all that heavy lifting then maybe it is time for a pat on the back. Maybe you posted pictures of your fantastic endeavor all over Facebook and Twatter and Pinbeast so that others can marvel at your desire to stop living in your own filth. You might have even gotten some real-time encouragement from friends on your favorite aforementioned social media outlets. 

But did you do this for the “likes” or could your real reason reside somewhere in your desire to start living your life to the fullest? Yes, your life is lighter now but technology can start to strangle you faster than a needy ex. Ask yourself these simple questions: 
  • Am I still in high school and thus need some sort of encouragement or endorsement for every little thing I do? I'll wait while you ponder on this and take a selfie of your super sexy thinking cap face. 
  • Do I check the Internet before I get out of bed to pee in the morning? 
  • Does food taste worse if I don’t take a picture of it and send it to my friends? 

Get off the Internet/your phone/your butt and do something with your newly found freedom. You might even catch that stranger smiling at your from across the hall this time. Missed connection.

Step Five: Enjoy Your New Freedom. 

Holy crap! The sky is actually blue. You didn’t even have to put a filter on it before posting it on your wall. You can sit on your futon, find your favorite sweater, and move around your house without tripping over some memento from your childhood, or relationship, or indoor flea market. Awesome. Now be cheap and go enjoy the free things in life. Smiles? Free! Compliments? Free! Hugs? Free! Free! Free! It’s easy to count your blessings when you aren’t considering a bulldozer rental so that you can clear a path to the bedroom.

Step Six: Repeat steps one through five as necessary. 


Followed a passion yet, cleared the clutter, traveled somewhere new, stopped comparing yourself for good? Tell me in the comments!
6 comments

Aug 29, 2013

fast fashion vs sustainably ethical fashion, is it really that difficult to change?

Becoming a little miss minimalist for the sake of braving change and traveling the world for the first time in my life, has really got my knickers in a twist about certain habits we seem to think of as unbreakable. 

I’ll be the first to admit that there are some items in my closet that were complete impulse purchases, (we interrupt this broadcast for a fact check: about 40% of my wardrobe were impulse buys...because like the rational person I am, impulse to me should include even the items you knew deep down you never needed to begin with!) I know that you must be shocked. How could someone who seems to care so much about minimalism and sustainable fashion make ... *gasp* ... an impulse purchase? Well, it happens to the best of us, and even in my new bout of travel and reduction, continues to happen because the fashion industry moves at an unseemly and, let’s face it, unreasonable pace. Who honestly can keep up with all the “ins” and “outs” these days? Trends go up and down faster than a roller coaster and if you don’t have a deep wallet, tons of time to shop, and a body that rivals a lingerie model, you can be knee-deep in enemy territory without an escape route. OKAY, TIME FOR ANOTHER PAUSE. In truth, this is not the real reason I make impulse buys. It might represent the excuse for many other fans of fashion, but trends were truly never my thing since, well, ever. I did not venture into the fashion industry for trends. In fact, I originally started off as a design student and had my own collection planned for fashion week until I realized styling and writing was more my speed. No, the truth is that I am a part of the minority who shop impulsively for things that have no business being in our wardrobe because they either A) don't fit B) aren't a personality match, or C) are purely for designer label obsession. When I did my mid-year wardrobe haul and review I was flabbergasted to find how much I've fallen out of touch with my own sense of style, not those of others (bloggers, models, celebs, et al).

Trust me, I’ve been where you might be now: contemplating the habits and addictions you so blatantly deny. To keep up with the pace, most brands these days turn towards “fast fashion” items. You know what I’m talking about! Fast fashion items are cheap copies of current designer trends that are sold at a very low price point. They fill the shelves instantly, smell new and edgy, and seem so reasonably priced (though no one considers how ungratefully we are endorsing the unbearably low pay wages and working conditions to get our Zara and J Crew items so cheap, as ignoring something is the easiest activity known to man). 
No comments

Aug 16, 2013

why you should travel around the world during a quarter life crisis


You’ve been the good girl your entire life. You’ve lived by the bells of a school, took whatever 9-5 came your way out of desperation and fear that you'd never quite land a "dream job" (you know, the ones Marie Claire make sound so easy to attain), and spend your weekends wearing two faces just to keep up with the Jonses on Facebook. Am I the only one that thinks this trajectory is a crock of you-know-what? 

When did we become pod people? Was it when the news anchor on the television started screeching on about the plummeting economy or could it have been more subtle? I mean, this is just what people do right. How dare you complain or run against the pack of suited-up zombies whose sole purpose in life is to make love to their romance-less relationship with their cubicle! I’m not advocating for a complete abandonment of responsibility, but can I ask you if this is really making you happy? Not secure, or stable, or fine- but freaking jump on your bed, laugh until your sides hurt, dance in your bedroom happy? If you are in the same boat as me, you may be a bit fed up already. Here are some signs for a self-diagnosis of the completely overhyped but nonetheless justifiable quarterlife crisis:
3 comments

Aug 14, 2013

minimalist beauty and makeup routine tips

Let’s be real for a minute. What’s easier than getting to know yourself for the sake of sanity and fuller piggy banks? Being lazy and ignorant while falling for every beauty advertisement, commercial, and clever packaging developed in the most robotic laboratories known to man. Don’t be shy to admit this because, make no mistake, I have bought many a mascara believing that my eyelashes would be longer than a Covergirl’s big glossy photo. This coming from a woman who used to manage junior photography staff editors who worked Photoshop tools like no one’s business. Beauty products and shoes are women’s stifling Achilles heel. You bring home a purchase, rip open the package, apply that gooey contents like its gold and then look in the mirror. Yeah, not bad but not exactly red carpet ready. And what happens to that tube or bottle? It rotates between dozens of other tried-and-failed items on the vanity like a child on a merry-go-round. Well no more, not for me at least. I’m smarter than this! I refuse to be a guinea pig. My hard earned dollar bills deserve better, and since I’m less than a month away from round-the-world slow travel, it’s time to nick this bad habit in the rosy essential oil bud! Realistically, building a minimalistic and signature beauty routine has a lot less to do with product hopping or impulse spending and a lot more to do with some good old self-reflection and research. Here are some beginner tips that can help beauty product junkies, like myself, get started down the road to recovery: 
3 comments

Aug 13, 2013

my 30 day countdown to becoming a minimalist solo traveler


The time has come. Opportunities are rolling in and I now officially have less than a month before I need to jet set over to a new life on the other side of the world. You shouldn't be so surprised. You read in my earlier post all my reasons why one should consider becoming a minimalist woman and embark on a traveling adventure while making homes in new places. Instead of continuing on a path filled with envy and complacency, I decided to give the damn experiment a try. What have I got to lose? Besides my mind. And those are overrated. So here it is, my super easy countdown checklist of exactly how to become a minimalist in 30 days for slow travel around the world:
2 comments

Aug 9, 2013

reader question: 5 top tips on how to look polished for slow travel



"You always look so put together in your images. Love your style. How do you manage to walk out the house très chic every time? Do I need to go to France before learning the secrets!!? Hopefully not, because after seeing so many of my friends take the plunge and go slow travel the world, I want to follow suit. Just how does one do this in the most polished way possible?" -Heather, fellow miss minimalist and eternal optimist

Dear Heather,
How kind of you to notice the obvious. Yes, I am indeed très chic, because I wake up looking quite frankly like a single chic with my hair extensions all unruly and skin more oily than a wok, only to call upon my entourage of minions who begrudgingly transform me into deux chic, and then magically, as if witnessing a mystical butterfly emerge from a cocoon of wonder, I set sail on my daily journeys as the most très chic of them all! And you too can achieve such a feat for the small monthly installment of $499, one Mexican maid to lint roll all your belongings (not just clothing obviously, face tissue needs to be lint-free as well) and a mute assistant who will adjust your corset each day Jessica Alba style, since we all know you cannot look polished weighing anything over an American size 2.

Truly though, it’s quite simple to accommodate a minimalist wardrobe for the sake of traveling around the world as I announced in this post I would be doing. The key is to start at home, cultivate a method of madness with surgical precision, then take that with you wherever you go. I can’t pretend to be an expert when my very feminine aura rests upon the many help of others, but here are some ideas and tips I've heard through the grapevine from years of being surrounded by fabulous folk:
3 comments

May 27, 2013

meatless monday: first harvest radish omelette


Are you there Monday, its me, Lola? And if you didn't hear, I took my well-heeled city girl derrier to the country and started farming a year ago as an apprentice (to investigate where our food comes from...oh lord). Organically of course. And I can remember that very first harvest like it was yesterday. Nothing quite beats the feeling of gently tugging a leafy root vegetable until it gives way to the rich, dense soil, showcasing its luminous array of rainbow hues. Springtime is the birth of the radish, and boy are they beautiful. Want to know a secret? I've never even eaten one before! Yes, that is how American I am. If it can't be found as one of the lifeless, nutrient depleted toppings on a Big Mac, then I have no idea what it is. Can I get an amen? Don't worry, that's all changing soon. This whole organic seasonal menu planning is quite alluring, and definitely keeps you on your toes in the kitchen. I was reading last night that cooking during our grandmothers generation used to be the product of necessity. They'd cook with whatever was in the pantry or fridge. Fast forward to our obese, diabetes prone, ignorantly content generation and it should be the same way for the most part. Gathering around your farm fresh bounty and letting ingredients inspire your dish. 
5 comments

Mar 29, 2013

Day 5: Getting Clean And The Truth About Detox Juicing

lilliemagazinedetoxjuicingcleanse


Okay, okay. I missed Day 4 yesterday. Sue me! To be honest, I had no dire green living needs to address. But the irony is not lost on me. This is the whole point: everyday there are choices that can be made more green, we just have to acknowledge them. Did you wipe your butt yesterday? I bet you did! So make sure you're using a nice cuddly brand of recycled tissue paper instead of the brand that has a cuddly bear on national commercials (you know the one...the same tissue paper that is destroying habitats for bears around the world..duh). Or maybe you decided to go to sleep, you know, the way humans usually do at the end of each day. Well, sheets are a popular cause for skin irritation and breathing problems, not to mention our highly toxic comfy mattresses that slowly kill us in the night. So yes, I did think yesterday was just another day, but as I look around, there are simple things I could be doing differently. It's not about eco-perfection, its just about choice.


Today though, I want to talk about food. My favorite subject! At Lillie Magazine there is no shortage of gorgeous recipe editorials. But I rarely find myself in the mood to cook every night, and that can lead to fast food mistakes, binging, and one too many peanut butter chocolate sandwiches (hello Wednesday!). So it's time to refresh and I have just the thing for you! A little weekend fixer upper where you can start small yet see big results. I did it last week and it was fabulous. It's a Reboot Your Booty weekend cleanse by Tracy Lee Jones that has some killer vegan and vegetarian recipes (well they need adaptations, I didn't agree with all her choices) so you can feel fantastic by Monday. Let me know how it goes! Download here: Reboot Your Booty SpecialWeekendEdition



2 comments

Oct 15, 2012

MEATLESS MONDAY: baked sweet potato with grapes

For someone who loves vegetables as much as I do, well, it's a constant endeavor to come up with new, creative ways to consume them. Not always easy: the vegetable palette might be large but, let's be honest, the things we consume the most can probably be narrowed down to 3-5 different vegs that are on constant rotation (at least in my household, I admit): i.e. potatoes, cauliflower (since I discovered how lovely it is when roasted),  broccoli and aubergines for me. Means i have to be pretty creative in the preparation. Or, and sometimes that's the easier alternative, I just opt for a different vegetable. Like this dish: it's kind of a staple in our house for cauliflower. Roasted, dressed up with spiced yogurt and topped off with some herbs. Here, I made the same thing with sweet potatoes and added a handful of halved grapes for fun and fruitiness. There isn't always a need to invent the wheel; a tiny change of routine will do to perk things up.

BAKED SWEET POTATO WITH GRAPES

 

INGREDIENTS

  • 4 medium sized sweet potatoes, peeled
  • 1 cup grapes, halved & deseeded
  • 1 handful dried cranberries
  • 1 handful cilantro leaves, coarsely chopped
  • 1 cup plain greek yogurt
  • 1 tbsp. ras el hanout (an arab spice mix with cumin and rose petals)
  • 3 tbsp. olive oil
  • 1 tsp. Maldon sea salt
  • 1 garlic clove, minced
  • 1 drizzle lemon juice

METHOD

  1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
  2. Cut the potatoes into sixth lengthwise. Put them in a bowl, add the olive oil and a generous pinch of Maldon sea salt and toss to coat well. Spread evenly on the baking sheet.
  3. Bake in the oven for 30 to 35 minutes or until the sweet potato wedges are slightly golden and partially charred. Remove and let cool for a few minutes.
  4. Prepare the yogurt: sweat the ras el hanout spice mix in a frying pan for a minute or two, until a strong nutty flavor develops. Put aside and let cool.
  5. Combine the toasted ras el hanout with the yogurt, a generous pinch of salt, the minced garlic clove and a drizzle of lemon juice. 
  6. Arrange the wedges on a large plate, drizzle the spiced yogurt in the middle and sprinkle with the grapes, cranberries and cilantro leaves.
1 comment

Sep 24, 2012

MEATLESS MONDAY: rainbow chard & pasta



Hello dears! I am writing from London. It's been the second day of my cooking adventure at The Modern Pantry. Let me just say: I am so exhausted... It's like my bones have their own will, they won't want to get off of the couch, ever again. They just plan to sit here, forever, relying on people to take care of me and feed me... 

But also - and that's certainly the more interesting part - I am experiencing so many good things! After only two days, I've learned how to make really good, soaked, nicely shrunk breakfast pleotus mushrooms (the English way) and breakfast tomatoes, inari filled with a fennel mix, fish cakes, potato mash, parsnip mash and a proper salsa verde - the Modern Pantry way. I've watched the chefs closely (whenever possible, in between my fetching, cleaning, washing, chopping, mincing, slicing and dicing job...), and just by watching I am taking so much in. My head is already full to the brim with inspiration... And I slowly get to understand the processes in a professional kitchen (slooooowly). Okay, also, I cut myself (for the first time, and hopefully for the last...). That wasn't so good. But obviously, cuts and bruises and burns are simply part of a chef's life (like Luca, the sous chef, said). 

Stay tuned for more aspirational chef's insights! Ciao for now!

RAINBOW CHARD & PASTA

INGREDIENTS

  • 1 medium bowl differently colored rainbow chard
  • 2 garlic cloves, sliced
  • 2 tbsp. rosemary needles, chopped
  • 1/2 lemon, juiced
  • 1 pinch chili flakes
  • 1 tsp. acacia honey
  • 2 tbsp. olive oil
  • 1 pinch Maldon sea salt
  • Spaghetti or any other pasta, cooked
  • Handful black olives, pitted, minced
  • Handful cherry tomatoes, halved

METHOD

  1. Wash and clean the chard. Separate the leaves from the stems. Slice the stems in 2cm large pieces and do the same with the leaves.
  2. Heat the olive oil in a frying pan. Add the garlic slices and fry for 2 minutes, until golden. Remove and place on some paper towel to soak up the excess olive oil.
  3. Sautee the stems in the frying pan with the olive oil, adding the rosemary, chili, honey and salt, for about 3 minutes, until softened. Then add the chard leaves as well. Cook until soft.
  4. In the meantime, cook the pasta of your liking. Drain and drizzle with a bit of olive oil. If you can, add a bit of the pasta cooking water to the chard pan. 
  5. Put the garlic back to the chard pan, add the lemon juice and season with more salt or pepper to taste. If you are adding no pasta, stop here, and serve the chard as a side dish.
  6. If you want to make a whole meal out of it, continue by adding the tomato halves and the olives to the pan, stir to heat through. Combine the chard with the pasta. 
2 comments

Jul 19, 2012

chunky monkey business smoothie...

Most of my mornings start off with fruit these days. Give a girl a new house and boyfriend, and all of a sudden you have a health nut mama bear on your hands. I mean really, I still owe you all tons of updates (did you know I'm a redhead now? just kidding!) and the most important update is that I'm a wannabe nutritionist in training. Maybe its my biological clock. Maybe its the power to afford Whole Foods. Market groceries Maybe its that red meat is starting to me make me sick and Burger King commercials make me puke. No really. I always sneered at Burger King because I knew at least there was Wendy's, but now have you seen their new commercial? Natural cut fries! What the hell does that mean! So before, Wendy's was using something other than potatoes for our fries? Geesh. So yes, I am becoming a pompous health nut, semi-vegetarian, big-mouthed opinionated foodie. Anyone want to join me?

But I digress. I now wake up to the sound of birds chirping, make my bed, skedaddle to the kitchen, and see what I can do with the array of fruits stocked to the brim in my kitchen. You see I am fond of berries now. But bananas are on the receiving end of my favoritism. And now that I have a new blender, it was only a matter of time before the bananas met their fate with one my favorite creamy delights. Peanut butter of course! Come on people, this is nothing new. Stop gasping. Bananas and peanut butter go together like sugar and butter. Its just that, well, chocolate makes the world go round, makes babies smile, ends war and brings on world peace. So, hell, I chucked some chocolate in that blender too. Now you can gasp.

But get this. I now plan on sharing all my annoyingly tedious research. I mean you can't assume recipes are healthy. A few minutes of looking ingredients up is all it takes. Turns out, a two tablespoon serving of peanut butter contains 7 grams of protein. Your body uses the amino acids found in protein to build and repair muscle tissue. In addition to building metabolism-boosting muscles, protein-rich foods like peanut butter keep you feeling fuller for longer (woo hoo! portion control!). The protein in peanuts, like other plant proteins, contains an incomplete set of amino acids, so you should have a glass of milk with your peanut butter dishes. Lucky for you, this smoothie calls for milk. And lest not forget, those infamous monounsaturated fats in peanut butter lower your risk of developing heart disease, the number one killer of women these days. Yuck.

Get it? Got it! This is the perfect sweet treat. No one can say no to sweet and sassy bananas, peanut butter will keep your tush in tip top shape, and chocolate is the perfect indulgence. I use cocoa powder now, because store bought syrups contain that substance we dare not speak of (high fructose corn syrup! double yucky) and of course finding fresh organic milk and yogurt is just what the doctor ordered. Hmmm, although I have much research to do on milk!
Chocolate Peanut Butter Banana Smoothie
a.k.a. Chunky Monkey Business

Ingredients
2 large bananas (frozen)
6 ounces plain Greek yogurt
1 cup milk (soy, whole, or skim...your preference)
2 tablespoons peanut butter
2 tablespoons chocolate syrup (I now use cocoa powder instead/2 teaspoons)

Method:
  1. Slice the bananas, and save four slices (to be used as garnish).
  2. Place the bananas, yogurt, chocolate, milk, and peanut butter in a blender or food processor.
  3. Blend until smooth and creamy. Garnish and serve!
12 comments

May 16, 2012

my first morning as an organic farmer

Is this not the most serene way to wake up? My only disappointment is that you miss the magic through the lens, because in person it was a sunrise a thousand times more spectacular. I haven't actually seen fog in years. It was a chilly yet pleasant surprise. Well, I'll be back later after a long day of more weeding, but for now, enjoy this quick breakfast of champions. Here's the deal though. You know how skinny bitches always say their green smoothie is downright delicious? Yeah, well they're downright lying. I've spent hundreds of dollars over the years on green juices, green smoothies, and green diet this and that. They all taste like dirty socks lodged in someone's stinky butt. My green smoothie on the other hand, is the must try for those who have never ventured on the green side or those who have and never looked back. I promise, girl scout's honor, that this is going to be your new staple recipe. It was my first try doing a green smoothie from scratch, and it was shockingly a unanimous winner (see, I even test on a panel of house judges before boasting my abilities to wow you with my culinary genius.) Go forth and conquer the day skinny one!

GREEN BREAKFAST SMOOTHIE

INGREDIENTS
  • 1 cup organic spinach (greens of choice, but mixed spinach is subtle and sweet)
  • 2 organic bananas
  • 2 organic apples
  • 1/2 organic lemon, juiced
  • 1 tb organic wildflower honey
  • 3/4 cup almond milk (any nut milk will do)
  • ice, optional

METHOD
  1. Blend all until smooth. Taste and add additional milk or ice as needed.
  2. Enjoy and carpe diem!
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May 2, 2012

RECIPE: blackberry farm pineapple upside down cake

It was the party of the year. The tasteful kitchen remodel complete. The living room decked out in antiques from their trip to Greece. The guest list like the who's who of NY Housewives. And a 24 karat, golden encrusted, porcelain cake platter topped with a three-tier beauty baked from box mix and frosted with Betty Crocker.

Those were the good 'ol days wasn't it? When Duncan Hines and Betty Crocker were always welcome to the after-dinner party in our mouth. Ahh the silky texture of high fructose corn syrup and natural color #14c. Of course key lime icing should be bright green. That just means the cows who made the butter had green spots on them! What's that? Duncan Hines doesn't list butter as an ingredient in their buttercream? Hmm. Ignorance is bliss. These days, the only thing better than using fresh brown speckled eggs from a happily roaming hen and unashamedly fatty butter or milk from a healthy grazing cow, is getting to see those chickens and holsters up close and thank them in person. Little did they know they'd be taking part in one of the most deliciously divine cakes of all time.

Wait. Listen. Let me see if I can adequately confer how mind blowing this cake is. Because I know you. You'll just sit there, reading, clearly drooling all over your keyboard and never once get off your derriere to make this cake. What a disservice to your belly. This cake is sinfully good. In fact I said a prayer by the time I took a third heaping slice in one night. "God,..." I cooed innocently, "please watch over me, and don't let this go to my ass. Amen." What! World peace as a prayer rarely works.

So take my word for it and please make this long awaited pineapple upside down cake. I really have been on a roll lately. I don't know what's going on, everything I touch lately turns into gold. Or rather, golden roasted pineapples. Its sweet. Its dense. Oh and it has vitamin c, magnesium, and helps prevent cancer. Thanks to the pineapple, cheers to the chicken and cows.
ROASTED PINEAPPLE UPSIDE DOWN CAKE
I never realized this cake is traditionally made in a cast-iron skillet. You can grease the sides to make flip and release easier. And don't let the long ingredient list fool you, this cake is extremely easy. Get your 'mis en place', read through the steps, then knock this out of the park like I did!
 

INGREDIENTS

  • 1 pineapple, peeled
  • 4 tbs (1/2) stick unsalted butter, melted
  • 1/2 cup organic sugar
  • 1 ts organic cinnamon
  • 1/4 ts organic cloves
  • 1/8 ts organic fine sea salt
  • 6 tbs (3/4 stick) unsalted butter
  • 3/4 cup organic packed light brown sugar 

  • 1 1/2 cup organic flour
  • 2 ts baking powder
  • 1 ts organic cinnamon
  • 1/4 ts organic fine sea salt
  • 6 tbs unsalted butter, room temp
  • 1 vanilla bean, split and seeds scraped out (or 1 tbs extract)
  • 1 cup organic sugar
  • 2 organic free range eggs, room temp
  • 1/2 cup organic heavy cream

METHOD

  1. Preheat oven to 350F. Position rack to center of oven.
  2. To make the topping, chop the pineapple into chunks. Pour the melted butter into a small bowl. In another small bowl, whisk the sugar, cinnamon, cloves, and salt. Dip each pineapple chunk in the melted butter then lightly coat in the sugar mixture.
  3. Arrange the pineapple wedges in the bottom of a 10-inch cast iron skillet, making sure they are very close together, overlapping if necessary.
  4. Roast in the oven for 20 minutes, until the pineapple begins to brown on the edges. In the meantime combine the butter and brown sugar in a saucepan; cook over medium heat until the butter melts and the mixture becomes smooth. Pour the warm butter mixture over the roasted pineapple and set aside.
  5. To make the cake, in a medium bowl whisk the flour, baking powder, cinnamon, and salt. In a stand mixer, beat the butter until light and creamy.
  6. To the butter, add the vanilla and sugar, beating until fluffy. Add one egg at a time, beating well and scraping down the sides between additions. Beat in the flour mixture in three additions, taking turns with the cream. Spread the batter over the pineapple topping and smooth with a spatula.
  7. Bake for 35-40 minutes, until it passes the toothpick test. Let the cake cool in the skillet on a cooling rack for 10 minutes.
  8. With oven mitts on, place a dinner plate over the skillet and carefully flip the cake. Pieces will be stuck, so scrape off and add to the cake. Serve warm!
6 comments

May 1, 2012

RECIPE: best ever crusted buffalo macaroni and cheese

I have a love hate relationship with dairy. On the one hand, I'm completely lactose intolerant with a newly discovered understanding that humans aren't meant to drink milk after infancy, much less the milk from boobs that aren't our mama's boobs. On the other hand...well, I'm still lactose intolerant, but I love milk, cream, butter, and cheese uncontrollably. Gluttonous I know. What can I say, I'm only human.

It may come as no surprise then, that when it was raining free buffalo sauce samples outside my local Kroger grocery last week, the only thing that made sense was to trickle a couple bottles of it from the door to the kitchen, cleverly staging a fake homicide scene. Well, that and flooding a baking dish with a curious amount of smoky buffalo sauce, pungent cheeses, and delightfully fatty cream in what I like to call the world's best buffalo macaroni and cheese. The thing about dairy that gets me excited like a schoolgirl is that its so sinfully rich, unashamedly fatty, and full of body in any of its many forms, from dense and luscious European cultured butters to velvety lava-like buttermilk and fresh creams. Is there anything better than a slice of artisanal cheese drizzled in wildflower honey paired with a glass of full bodied wine? Sex maybe, but my take on this orgasmic baked macaroni with a crumbly golden crust will have you saying KY who!

I'm no Mario Batali, and I doubt you claim to be either, so let this recipe be a canvas for you to experiment with hand crafted cheeses from your travels, revered creamery butters touted about in gourmet magazines, or any of your favorite milks and creams at your local market, (so long as any and everything is organic, you want milk not antibiotics with a side of dairy). What happens in the kitchen stays in the kitchen. Except of course when it ends up in the bedroom. A girl's gotta have her bowl of after-hour dark chocolate ice cream.

BAKED BUFFALO MACARONI & CHEESE   
adapted from Food Network 
serves 6-8

INGREDIENTS


  • 7 tbs organic unsalted butter, plus more fro the dish
  • salt
  • 1 pound organic elbow macaroni
  • 1 small organic onion, finely chopped
  • 2 cloves organic garlic, minced
  • 3/4 cup hot sauce (I used Frank’s because they were free!)
  • 2 tbs organic flour
  • 2 tsp dry mustard
  • 2 1/2 cups organic half-and-half (or mix equal parts milk and cream like I did)
  • 16 oz organic sharp cheddar cheese, shredded
  • 8 oz organic pepper jack cheese, shredded
  • 2/3 cup organic sour cream
  • 1 cup panko crumbs (I used Parmesan herb, but you can use plain and add two tb of fresh parsley)

METHOD

  1. Preheat the oven to 350F and butter a 9-by-13-inch baking dish. Bring a large pot of salted water to a boil; add the pasta and cook until al dente, about 7 minutes. Drain.
  2. Meanwhile, melt 3 tablespoons butter in a large skillet over medium heat. Add the onion and garlic and cook until soft, about 5 minutes.
  3. Add two more tablespoons butter in the saucepan and stir in the flour and mustard with a wooden spoon until smooth. Whisk in the half-and-half, hot sauce and stir until thick, about 2 minutes. Whisk in the cheddar and pepper jack cheeses, then whisk in the sour cream until smooth.
  4. Spread macaroni in the prepared baking dish and pour the cheese sauce evenly on top.
  5. Put the remaining 2 tablespoons butter in a medium microwave-safe bowl and microwave until melted. Stir in the panko. Sprinkle over the macaroni and bake until bubbly, 30 to 40 minutes. Let rest 10 minutes before serving.
image via Gilt Taste Dairy

2 comments

Apr 27, 2012

RECIPE: roasted sweet potato apple soup

During a global warming induced late April summer, the last thing you're craving is a big warm bowl of soup. To those cynical bouts I say, "open your mouth and swallow".

But don't be fooled, as the irony is not lost on me that in fact, I was craving a vegetable dish without having to see my vegetables front and center. So what's a girl to do but revert back to her ignorant childhood bliss and purée the damn thing until it resembled a saturated luminescent puddle of mush. Ahhh, baby food. Actually, that's how simple this dish is. As simple as baby food (say it enough and it might catch on). A little chopping here, little sprinkling there, shove it in the oven, play hide and seek with your fine china, and serve. Easy peasy. Well, unless of course you're like me and hate the art of washing, peeling, chopping, and altogether struggling with a knife the size of a femur bone. But that's why God invented snazzy kitchen tools. Or at least he invented the man that invented the kitchen tool. Whatever your belief, with a little help, this can be ready in no time. Needless to say I got a healthy dose of beta carotene, fiber, and other unpronounceable nutrients without ever having to acknowledge I was devouring veggies. Surprisingly, it was quite filling too, with no oversized Olive Garden bread bowl in sight. And while sweet potato's autumn cousin, butternut squash, is delicately more sweet and revered, my summer version of this soup is worth its weight in gold. And whatdya know, it looks like it too. That's what I call an accomplished lunch hour.

ROASTED SWEET POTATO APPLE SOUP

INGREDIENTS

  • 1 tbsp. butter
  • 2 leeks, sliced thinly
  • 1 large carrot, sliced thinly
  • 1 lb sweet potatoes, peeled and sliced
  • 2 large apples, peeled and diced
  • 5 cups broth
  • freshly grated nutmeg
  • 1 cup light cream
  • salt and pepper
  • fresh chives or cilantro, to garnish

METHOD

  1. Preheat an oven to 400ºF.
  2. In a bowl, combine the carrots, sweet potatoes, apples, olive oil, salt and pepper then toss to coat. Transfer to a baking sheet and bake until the carrots are tender and golden around the edges, 35 to 40 minutes.
  3. In a large pot over medium heat, melt the butter. Add the leeks and sauté, stirring, until tender 5 to 10 minutes. Add the roasted vegetables, broth, nutmeg and bring to a simmer. Reduce the heat to medium-low and simmer for 15-20 minutes.
  4. Puree the soup mixture and strain. Return the soup to the pot add cream and season with salt and pepper.
  5. Ladle the soup into warmed bowls and garnish to your liking. Serve immediately. Top with sour cream or yogurt if you like. I did!
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