Hat: Midnight
Jersey: New York Yankees
Windbreaker: Vintage Polo
Shorts: Nike
Sneakers: Nike
Banner Control Plugin Activated!
Hat: Midnight
Jersey: New York Yankees
Windbreaker: Vintage Polo
Shorts: Nike
Sneakers: Nike
Banner Control Plugin Activated!
Cauliflower Soupreme
Ingredients:
Grape seed or Extra Virgin Olive Oil: ¼ c
Onion: 1/2 large, diced
Leek: 1 medium, diced
Celery Stalk: 1 medium, diced
Garlic: 6 cloves, groughly chopped
Cauliflower: 1 head, cored and roughly chopped
Vegetable Stock: 8 cups
Sea Salt: To Taste
Ground Pepper: To taste
Instructions:
In a large stock pot add the grape seed or extra virgin olive oil over medium heat. Then add the onion, leek, celery, and garlic and sweat until translucent. Add the cauliflower with 1 cup of vegetable stock and season with salt and pepper, then cover with a lid. Continue to stir the vegetables every minute until soft, making sure not to get any color, then pour the rest of the vegetable stock and bring to a boil for about 5 minutes. Put the soup into a blender and puree until silky smooth, season again to taste.
Almond Aillade:
Ingredients
Toast Almonds: ¼ c
Garlic: 1 clove
Lemon Zest: 1t
Extra Virgin Olive Oil: ¼ c
Lemon:Juice of ½
Italian Parsley Leaves: 1T, roughly chopped
Instructions
To make the Almond Aillade pound the garlic in a mortar and pestle into a paste, add the almonds and pound into rough pieces. Put the almonds and garlic into a small mixing bowl and add the extra virgin olive oil, lemon juice, and chopped parsley. Season to taste.
Recipe x Catty Boom Batty
Banner Control Plugin Activated!
Soup season has arrived…
What better way to bring healthy homemade soups to school or work than in a thermos. It’s easy to carry around and will keep the temperature constant. Consuming local ingredients that grow in the cooler months help you get the necessary nutrients that better equip the body to handle the change of seasons. So a few good soup recipes will go a long way this winter.
Banner Control Plugin Activated!
Sweat The Style girl, model Heath from Canada, stands out in oxblood and royal blue. Today she wears a Nike tech pack bomber, with A Bathing Ape crazy colour camo shorts, and Nike Paris AF1’s. Even when travelling, the natural beauty makes an effort to eat healthy fresh foods and practice yoga to keep her at her personal and professional best.
Who do you sweat?
The person I was yesterday. Everyday is a new day.
What do you sweat?
Negativity.
Where do you sweat?
At the gym.
When do you sweat?
When I work my hardest.
How do you sweat?
By pushing myself to the limit.
Why do you sweat?
It’s a way for my body to tell me I’ve worked hard and achieved my goals.
Kick it with Heath on her Instagram and Twitter.
Banner Control Plugin Activated!
Sweat The Style girl, editorial producer, Emily Oberg lives in New York City where she works for Complex News. Today she puts a #SportyAndRich spin on her pant suit by throwing on a pair of Chanel sneakers and a gold Rolex watch. When she’s not in front of the camera covering the latest in style, she keeps herself busy DJ’ing, styling, and working on a variety of creative projects.
Who do you sweat?
Myself.
What do you sweat?
Negativity and bad energy.
Where do you sweat?
Equinox, Soulcycle, on the Williamsburg bridge, and at home when I
can’t make it to the gym.
When do you sweat?
In the early A.M when it’s most effective!
How do you sweat?
With cardio and strength training.
Why do you sweat?
To stay happy, healthy, and to improve my overall well-being.
Catch up with Sweat The Style girl Emily Oberg on her Instagram, Twitter, and watch her on Complex News.
Banner Control Plugin Activated!
The all-star gluten-free seed in this recipe is buckwheat (buckwheat is a seed!) and is loaded with anti-inflammatory vitamins and minerals, easily digestible proteins and fiber for a healthy heart and intestines. The addition of the zucchini boosts your daily recommended intake of vegetables while the walnuts and flax provide a nutty crunch while bursting with omega-3 fatty acids necessary for healthy skin and brain. Going gluten-free doesn’t always mean compromising taste. This bread is a prime example! Top with your favorites like almond butter, mashed avocado or coconut oil and prepare to be deliciously amazed.
Ingredents:
Buckwheat flour: 2 cups
Baking powder: 2 tsp
Baking soda: ½ tsp
Eggs: 2 Whole, free range
Zucchini: 1 ¼ cup, grated
Almond milk: 1 cup
Flaxseeds: ½ cup
Walnuts: ½ cup, crushed
Black pepper: 1 tsp
Himalayan pink salt: 1 ½ tsp
Mixed dried mixed herbs: 1 tsp
Sesame seeds, poppy seeds (topping)
Instructions:
Preheat oven to 350*C. In a mixing bowl, combine flour, powder, soda, pepper and salt. In a separate bowl, combine eggs, almond milk and zucchini. Beat well. Combine wet ingredients with dry ingredients. Fold in the walnuts and flaxseeds. Pour mixture into a bread pan and top with sesame seeds and poppy seeds. Bake for 40 minutes. Cool bread on a cooling rack for 30 minutes before serving.
By: Beata Rydyger BSc RHN, She Lives Clean
Banner Control Plugin Activated!
Start with a stretch.
3 mile hilly run.
Pick up the pace going uphill while slowing the pace on the way down.
It’s okay to move slow just don’t ever stop, “Try me.”
Banner Control Plugin Activated!