Rothko is truly delicious. Perfectly crusty fresh bread, blackberry and apricot jam with Blue Bottle Coffee. I like art I can eat. (at San Francisco Museum of Modern Art)
Hypothetically speaking, if a girl - let's just call her Lauren - loved food and thought about it a majority of the day, would that be weird?
2 Notes
I move to San Francisco in four days. I wanted to do it up big before I left. I wanted to have one last hurrah in every corner of LA. From the beaches to the hills, the tacos to the spicy tuna rolls. But instead I’m sick, going on three days in bed. So now I just want to get the hell out of here. The next time I’m sick I’ll literally be able to have my mommy come take care of me, or a bevy of friends within walking distance. I wanted one last hurrah, but instead of planning it, I’ll just have to look back at the last time I went for sushi with the girls and remember it more fondly. Who likes goodbyes anyway? I think this is what they call growing up.
I’m not going to lie, this @beautybreakthru cleanse day is pretty terrifying. I’ve never been a day without a carb but I did that the last two days so I’m trying to be confident. That said, it’s 11am and I usually am hungry now even having had breakfast and I actually feel pretty good right now. All these potions and powders are busy at work combatting the shots of fireball and endless bottle of Sauvignon Blanc. Bottoms up!
Good Morning
I made it through day one of my guinea pigging for my dear friend Courtney’s company, Beauty Breakthru. Here’s what my morning looks like on the Isagenix 30 day system:
- One shot of the Ionix® Supreme which beats stress and increases mental and physical performance
- One pill of natural accelerator™ to enhance your body’s fat-burning furnace naturally
- Half an apple
- 12 ounces water
This is perfect before a morning workout, or have it right when you wake up and about an hour later (or after your work out) have the following shake:
IsaLean protein power (vanilla or chocolate) blended in many different ways like banana chocolate blueberry with almond milk or vanilla cinnamon nutmeg with coconut milk.
About 3 hours later you’re due for a light 100 calorie snack and I kid you not, I wasn’t even hungry. And I had a big workout in the morning! I downed a few almonds because it really is better in the long run to eat every 3-4 hours.
So in all, it’s going well! It’s tasty, I’m satisfied, I did see someone eating a bacon cheeseburger and I cried a little, but I can do this!
Can I eat … nothing?
[well not nothing] I’m embarking on the 30 day Isagenix cleanse. Did you just get the chills? I did. My liver needs a break, I haven’t been good to my body, even though I keep up with my workouts, the frequent appearances of bagels at work and late night snacks aren’t getting me ready for bikini season. I’m taking this challenge for my friend Cortney Neil of Beauty Breakthru. She helps women change their lives from fitness, health, beauty, work and love and I told her to make me her guinea pig so we can show everyone what it’s like.
To be honest, I’m a little embarrassed of my before photos, so I’m just going to keep them for myself right now. But then again, it’s not just about weight, it’s about my liver, kidneys, blood, everything because I want to live to be 100!
I’ll post again once my supplements have arrived and will explain as I go what I’m eating, and what I’m not eating (sign). It’s really more about what you are eating though, it’s not a diet based on decreasing intake, it’s a diet based on adding the right nutrients to breakdown fats and cleanse impurities. The jist of it is - shake, snack bar, 400-600 calorie sensible lunch, snack bar, shake. Oh and no alcohol. How could I forget :/
Wish me luck or if you want to join me, please do!
(this will suffice as the before picture)
986 Notes
KASKADE: It's You, It's Me
Ten years ago this month, I put my entire heart and soul into an album called, “It’s You, It’s Me”.
Let me just throw a flashback at you: At the time I was working on this album, things were desperate. I knew that if this album didn’t work out, I would have to choose a different path. I…
This album was released 10 years ago and Ryan Raddon’s look back just about brought me to tears. I remember getting the unmarked sample of this album. Sneaking into DNA lounge in awe of the music played. My wise and influential boyfriend of the time was his publicist and I am ever grateful for the music I was exposed to. I remember listening to It’s You It’s Me on repeat at the age of 19 in my first year living in San Francisco. The fog, the feel, nothing was popular, trends were irrelevant, everyone did what they truly felt, but you knew something big was about to happen. The calm before the storm. You might know this song as the one I’ll walk down the aisle to. I’ve been saying it for 10 years, and I will never stop wanting this. I might not be anywhere close to getting married, but I do know one thing, this song will take me down the aisle as it embodies all the love, growth, passion and change of my life. <3
6 Notes
ZUCCHINI RIBBONS
I’m sick of gross plain quinoa but its so damn good for you! So I find ways to hide it and other obnoxious hippy ingredients in dishes to be healthy and stay tasty.
This is simply dark leafy greens, zucchini ribbons and a dressing of lemon, olive oil, salt and peeper. I’ve used zucchini ribbons in many dishes, all you do is lay it on its side and run a vegetable peeler across lengthwise (that’s what she said?) You have to make your food look beautiful and delicious, even if its just for you, at home, watching Sex and the City reruns (which is definitely ok).
The underlying health tips here: leafy greens keep you alive forever. Raw ingredients give you extra energy, better skin and hair. Quinoa is protein which keeps you strong, especially important for vegans. Also, pretty food keeps you pretty.
7 Notes
Asian Style Vegan Lettuce Cups
My Asian cooking kick continues and it’s getting easier and easier. I’ve found some bottled dressings to use as sauces which saves you from having to keep about a dozen ingredients to make sauce from scratch. But if you want to make some sauce, I’ve got that too.
INGREDIENTS:
- 10 large cremini & 15 shitake mushrooms minced
- 1 package extra firm tofu, drained and roughly cubed
- fresh ginger and garlic, minced
- 1 lb bok choy
- Asian style peanut dressing
- 4 green onions (scallions) minced
- chopped peanuts
- cabbage or iceberg lettuce for lettuce cups
Sauté mushrooms for 5 minutes, then add cubes of tofu and break up with the back of a fork to ground beef consistency. Add ginger and garlic and sauté another 5-10 minutes to brown a little more.
Add bok choy to the mushroom tofu mixture and cover pan. Let steam for 1 minute, then mix together and let cook another minute until the bok choy is cooked - it doesn’t need long!
This is the “sauce” I use - it’s actually salad dressing! Spoon about 2-3 tablespoons into mixture and let heat up.
Spoon mixture into cups, top with green onion and peanuts.
Guilt free Fettuccini Alfredo anyone? Pasta and cauliflower is a northern Italian specialty; modernized to mimic cheesy, indulgent, creamy Alfredo, I think it’s guilt free and delicious.
Steam a head of cauliflower until tender with a fork. Strain liquid, add 1/4 cup heavy cream, 1 cup Parmesan cheese, salt and pepper (truffle salt better yet!) purée in a mixer or with a hand mixer you can put right in the pot you steamed the cauliflower in. It will very easily blend to the perfect consistency. Add 1 teaspoon minced fresh thyme, 1/2 teaspoon red pepper flakes. Toss with al dente pasta, drizzle a little truffle oil, and serve immediately - sauce doesn’t hold well visually, but tastes great no matter what!
2 Notes
How Many Meals Could You Make With $5.38? Four. Yes Four.
The power of the pantry! It’s all about using what you have lying around. So here’s how you can make 4 delicious and nutritious meals - two servings of two different dishes.
The first is Kale with Trader Joe’s Harvest Grain. This mix of israeli couscous, quinoa, and lentils is just damn yummy - not going to elaborate any more than that, just take my word for it. My big kale secret - chop it and wash in hot water, it will ‘cook’ it just so, softening the leaves and bring the color out, not to mention raw vegetables are much better for you. You can see this in the photo top right, the left is pure raw and the right was washed in hot water. My favorite topping for kale is red wine vinegar and olive oil. Throw in anything else you might have in the pantry like chickpeas, feta cheese or olives. Eat hot or cold.
Second meal - Asian style bok choy with rice. Sauté shallot and ginger, then add the bok choy leaves, a tablespoon of water, two teaspoons each of rice wine vinegar and soy sauce. Cover and simmer for 3 to 5 minutes until leaves wilted and stems slightly cooked. Throw over the rice and eat! Add tofu, mushrooms, chopped peanuts - anything else you find in the fridge or pantry, but it’s also fine just on its own like that. Cooked bok choy doesn’t keep as well, so use 2 to 3 bulbs per serving and only make what you’re going to eat then.
And now we have money saved to spend on a new dress, and a healthy week of eating to show off in it!
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