Food & Drink
Tomatoes In Season

SweatTheStyle_HeirloomTomatoesIt’s that time of year in California when you can find a beautiful variety of different types of tomatoes popping up at the local farmers markets. Peak season for tomatoes usually runs from June to October and at this time they are so fresh and ripe you can easily enjoy them with just a little olive oil and sea salt.

Tomatoes which are actually a fruit, are incredibly dense in nutrients and not only improve functions in your body, but also play a role in preventing against chronic disease because they are high in vitamin C, antioxidants, folic acid, and fiber.

If you want to find out the best way to enjoy tomatoes from your area check in with your local farmer to see the wide range of flavors and particular types and ask them for their suggestions on how to prepare them. You might stumble upon a new favorite healthy dish!

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Los Angeles Backyard Farming Club

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At Home Dining on Domenico’s Of Beverly Hills

After a hard workout I want something fast, nourishing and high quality. The simple speciality products from Domenico’s of Beverly Hills are a fresh and easy way to crave the appetite. From pestos to tapenades, they have a wide offering of farmers market delights. One of my favorites is their fresh pasta, especially the bucatini, which is very hard to find fresh. Mixed with all-natural organic turkey meatballs and D.O.P. certified San Marzano tomatoes you have a perfect macro balance of carbs and protein that taste out of this world. I like to top mine with a little D.O.P. Pecorino cheese imported by Epicurus Gourmet Market from Sardinia, a beautiful splash of California based Séka Hills extra virgin olive oil, and fresh basil from my friend Edwin’s backyard farm in South Pasadena. In Los Angeles you can find Domenico’s at amazing small businesses like McCall’s Meat & Fish Co in Los Feliz and other fine retailers. But now you can thankfully order their exceptional products online.” – Adrianne Ho

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Italian Summer Bucatini Pasta

SweatTheStyle_CattyBoomBattyItalian Summer Bucatini Pasta-2A light vegetarian pasta is the perfect way to end a long summer day. We turned to Chef Catty Boom Batty to create a seasonal summer dish that is as nutrient rich as it is tasty. After visiting the local farmers market and picking up fresh bucatini pasta from McCall’s she created this Italian Summer Bucatini Pasta. Zucchini adds a soft crunch to the pasta while the combination of onions, tomatoes, capers, garlic, and basil naturally creates a light, classic Italian flavored juicy sauce. With plenty of healthy veggies that offset the fresh pasta, you will feel happy and satisfied from just one plate.

When using fresh organic ingredients with simple cooking methods you’ll see that the foods we often consider “fattening” or “unhealthy” are actually the opposite. You just need to get back to the basics of clean, organic, natural, food.
SweatTheStyle_CattyBoomBattyItalian Summer Bucatini PastaIngredients:
Serves 3
12 oz Fresh Bucatini Pasta
1/3 c Medium Diced Onion
1/2 Zucchini
1/4 c Chopped Basil
1 ea Medium Diced Heirloom Tomato
1/2 Lemon for Juicing
3 Cloves Garlic Minced
1/4 c Chopped and Pitted Ligurian Olives
1/4 c Chopped Capers
1t Red Pepper Flaked
4T Extra Virgin Olive Oil
3T French Unsalted Butter
Kosher Salt to Taste

SweatTheStyle_CattyBoomBattyItalian Summer Bucatini Pasta-3Directions:
In a large pot bring water to a boil, season with salt so it tastes like the sea. Add about 2T oil and then add the fresh pasta. Cook for about 2-3 minutes, drain and set aside.

In a large saute pan add 2T oil over medium heat. Then add the zucchini, try to get a little golden brown color then add the onion and garlic, stir until the onion is translucent. Add the tomato and cook for about 1 minute, then add the butter, capers, olives, red pepper flakes, and squeeze of lemon juice. When the butter has fully melted, add the bucatini pasta and mix together, then garnish with basil. Season with salt to taste.

Recipe by: Catty Boom Batty

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Heirloom Tomato and Stone Fruit Salad

SweatTheStyle_Catty_StoneFruitSaladIngredientsWalking through the Hollywood Farmers Market we noticed that the heirloom tomatoes and stone fruit are perfectly ripe and in season. Chef Catty Boom Batty collaborated with us to make a beautiful fresh and light salad inspired by the season. Since stone fruit reached their peak in taste and juiciness she keeps the salad simple and let the ingredients speak for themselves. For creamy texture along with protein and calcium, she added Organic Greek Yogurt mixed with honey sprinkling roughly chopped Marcona Almonds. For flavor and color she introduced Opal basil and picked flowers off broccoli to add to the mix. You can make a version of this salad easily by going to the farmers market and seeing what’s perfectly fresh and in season wherever you live. When you have the best possible ingredients you don’t have to do much to create something easy, beautiful, and delicious to eat!
Serves 4
2ea Heirloom Tomato, ripe cut into wedges
2ea Ripe Nectarines, cut into 1” wedges
2ea Ripe Peaches, cut into 1” wedges
2ea Ripe Plums, thinly sliced
¼ c Opal Basil, chiffonade or using the buds and smaller leaves
¼ c Marcona Almonds, rough chopped
2 T Honey
1 c Greek yogurt, seasoned with salt and pepper
Fleur de Sal, to taste
Freshly ground pepper
With a tablespoon, smear 1/4c of yogurt on the rim of each plate. Gently place ½ of ea tomato and fruit onto the plate sporadically. Garnish each plate with a pinch of marcona almonds and basil. Drizzle ½ T of honey onto the ingredients and season with a pinch of fleur de sal and pepper. (Pictured plated two different styles.)

Recipe by: CattyBoomBatty

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Food & Drink
Cast Iron Chicken Leg with Summer Succotash and Basil Pistou

SweatTheStyle_Catty_ChickenSuckatash_BowlThe perfect summer dish that’s both high in protein and full of nutrients. The fresh crisp consistency of the seasonal succotash, compliments the creamy avocado puree, and the savory tender chicken leg. Tasty and satisfying without weighing you down with empty calories. The best part about cooking with high quality organic free range chicken is that you don’t have to worry about separating the skin while you’re eating, that’s where a ton of flavor from the cast iron and seasoning live. Don’t be afraid to get creative with your plating technique and impress all your friends! Feel free to swap out vegetables for what’s in season at your local farmers market.

4 Whole Chicken Legs, deboned and seasoned
3T Fennel Thyme spice blend
2 Avocados, seed and stem removed
¼ c Cold water
2 Limes, for juice
1 Lemon, for juice
1 Jalapeno, vein and seeds removed
1tsp Thyme, picked
1tsp Oregano, chopped
3 Corn, kernels removed
¼ lb Shishito Peppers, stems removed
¼ lb Cranberry Beans cooked
¼ lb Baby Summer Squash, cut into ½” pieces
1c Cherry Tomatoes, halved
¼ Red Onion, thinly sliced
½ c Basil leaves, picked
½ c Parsley leaves, picked
2 cloves of garlic
¼ c + 4T Extra Virgin Olive Oil

Avocado Puree
Place the avocado, lime juice, water, jalapeno in a food processor or blender. Puree until smooth and season with salt and pepper to taste.

Basil Pistou
Put the basil, parsley, garlic, 1/4 c extra virgin olive oil in a food processor or blender, puree until smooth, season with salt and pepper and add a squeeze of ½ a lemon.

Heat a large sauté pan over medium heat. Pour 2T of extra virgin olive oil then add shishito peppers and cook until blistered. Add the squash, corn, thyme and oregano. Once the corn and squash are almost tender, add the cranberry beans, cherry tomatoes, red onion and sauté for about 2 minutes or until the tomatoes are lightly cooked. Add a squeeze of ½ a lemon and season with salt and pepper. Remove from heat.

Chicken Leg
Season both sides of the chicken with salt, pepper and the fennel thyme spice mix. Heat a large cast iron over medium-high heat, add the remainder 2T of extra virgin olive oil, then place the chicken skin side down onto the pan. Cook for about 7 minutes or until the skin is golden brown, then flip the chicken and cook for another 5-7 minutes. Remove from heat and let rest for about 1-2 minutes.

Recipe By: Catty Boom Batty

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Food & Drink

Raw Honey: 1 Tbsp
Sea Salt: To Taste
Peach: 1 Sliced
Lemon: 1 Juiced
Basil: A Bunch Chopped
Buratta: Whole
Olive Oil: To Taste
Heirloom Tomatoes: 3 Sliced

To make dressing whisk lemon juice with honey and olive oil.
Arrange tomatoes, peaches, and basil on a plate.
Place buratta on top.
Drizzle honey-lemon mixture over everything.
Sprinkle with sea salt.

It’s pretty easy!

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Vegan Gluten-Free Nachos Supreme

AdrianneHo_SuperBowl_VeganNachos Ingredients:
Tomatoes: 2 Finely Diced
Green Pepper: 1/2 Finely Diced
Jalapeño: 3/4 Sliced
Vegan Cheese: 1 1/2 Cups, Grated
Gluten Free Chips: 2 Bags of Beanitos Bean Chips
Cilantro: Small Handful, Shredded
Red Onion: 4 Thin Slices, Diced
Refried Beans: 3/4 Can
Green Chilli’s: 1 Small Can
Vegan Sour Cream: 4 Tbsp

Pre-heat oven to 360C.
Spread beanito bean chips over flat oven safe surface.
Sprinkle 1 cup of vegan cheese over each layer of chips so they all get a little love.
In a bowl mix tomatoes, green peppers, red onions, and jalapeño.
In another bowl mix refried beans and green chillies.
Sprinkle mixed veggies over cheese and nachos.
With a spoon place bean and chilli mixture over sections of the nachos.
Sprinkle the rest of the cheese over everything.
Place in oven for 10 minutes until veggies, beans, and cheese are hot (FYI vegan cheese doesn’t melt).
Mix sour cream and cilantro for the side.

If you’re on your YOLO replace vegan cheese and sour cream with the real deal!

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Just Chillin’ Chili

SweatTheStyle_ChilliRecipe Ingredients:
Orange: Half, Squeezed
Sweet Onion: 1 Medium, Chopped
Olive Oil: 3 Tbsp
Garlic Cloves: 4, Chopped
Green Pepper: 1/2, Chopped
Vegetable Stock: 1/2 Cup
Green Chile Peppers Chopped: 1 Can (4.5 oz.)
Oregano: 1 & 1/2 Tbsp
Chili Powder: 2 Tbsp
Cumin: 1 & 1/2 Tbsp
Sea Salt: 1 Tsp
Pepper: 1 Tsp
Medium Jalapeño Pepper: 1/2, Chopped
Chopped Tomatoes: 1 Can (14.5 oz.)
Kidney Beans: 1 Can (14.5 oz.), Rinsed & Drained
Cilantro: 1 Handful, Chopped

Add onion, garlic, pepper, & jalapeño to a pot with hot olive oil and cook for 5 minutes.
Add spices cook two minutes.
Add can of green chili peppers, cook for a minute.
Add tomatoes, cook two minutes.
Add beans.
Add 1/2 cup of vegetable stock.
Cook 1 hour med low temp. Stir pot every 10-15 minutes or so to prevent burning.
Add vegetable stock if needed.
Squeeze out juice of half an orange (great substitute for sugar).
Adjust seasonings with cumin and chili powder to taste.
Spoon in a bowl.
Serve with a side of chopped onion, grated cheddar, sour cream, and cilantro.
If you want more heat add some chopped canned jalapeños.
You can make this vegan if you sub in vegan cheese and sour cream. 

The best thing about this recipe is that you can set it and forget it (well, sort of).  I suggest making the full portion because this chill tastes even better the next day!

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