Whether you like it or not (that would be me), the woven trend resurfaces every spring and hangs around until September. This year is no different. Go trendy, preppy, indie, or hippie with it.
From top left clockwise:
In my second episode of #BURN100 for SELF Magazine, I put together a dynamic circuit workout to hit every muscle group in your body. All you need to do it? A bench, step, or high curb. And of course the ability to overcome your unwillingness to workout. I’ll admit, this weekend, I drowned out any voice of reason with sauvignon blanc. Oops!
Burn100 is a new web series in which every workout is 10 minutes long and guarantees you’ll burn 100 calories. The key to hitting the calorie count is to keep moving. You’ll see how I modify at times to catch my breath. Push yourself to your breaking point and then take it down a level. The important part is that you get your heart rate up to its max. If you simply go through the motions, you might burn about 50 calories.
I’m posting the SELF episodes I think you’ll find the most useful, so check in every Monday for a new one.
Amongst my friends, it’s a joke how terrible I am at food photography, mediocre at plating, yet despite it all and the mess in the kitchen I’m a pretty solid as a cook. So you’ll have to go with me on this one. It’s amazing.
Sea Bass with Citrus and Soy
via Epicurious (published in Bon Apetit Magazine March 2002)
- 1/2 cup pineapple juice**
- 1/2 cup fresh squeezed orange juice
- 1/3 cup soy sauce
- 3 tablespoons finely chopped peeled fresh ginger
- 2 tablespoons oriental sesame oil
- 1/8 teaspoon cayenne pepper
- 4 6-ounce sea bass fillets
** I had the juice bar at Whole Foods juice a whole pineapple. OR I’ve use lemon juice mixed with a little agave.
Mix first 6 ingredients in 8x8x2-inch glass baking dish. Add fish; turn to coat. Chill 2 hours, turning fish occasionally.
Place steamer rack in large skillet. Arrange fish on rack. Pour marinade into skillet under rack and bring to boil. Cover skillet and steam fish until just opaque in center, about 8 minutes. Transfer fish to plates. Remove steamer rack from skillet. Boil marinade until reduced enough to coat spoon, about 6 minutes; spoon over fish. Top with green onions (optional).
I usually top it with oranges. Here I’ve paired it with green beans sautéed in toasted sesame seed oil, quinoa with cilantro, and SoCal sunset. Doesn’t get much better in my book :)
Obviously I have no idea what it’s like to be a bride. But I do have plenty of experience getting dressed for big events. So with years of successes and failures, here’s some advice I think you might find useful.
1. Don’t buy off the rack.
Let’s be honest here. Most women want a dress they feel like a queen wearing on their big day. That seed is planted on the searching for a dress, yet there is nothing glamorous about sifting through racks only to choose one that is out of your price dance.
These days there are so many wedding dress designers who will make you a gown at the price point you’re looking for. So, instead of wasting time looking for the perfect dress, hunt for a designer.
The dress above was made by David Peck in Houston. He has a contemporary collection and has just started bridal. Looks like he’s killing it in my opinion.
2. Wear “natural” makeup.
By all means hire a makeup artist, but don’t try to be someone you’re not. Ask for warm, bronze hues to enhance your features in a natural way. This is a pic of me from a recent event wearing a creme dress and warm-toned makeup (by Edward Sanchez) that looks glam without being an overkill.
3. Buy fabulous shoes you’ll wear forever.
You can’t wear the dress again, so let the shoes steal the show on a regular basis just like you did on your wedding day!
4. Skip the necklace.
I can’t recall ever seeing a wedding dress that demanded a necklace. Most have a dramatic neckline and don’t need extra bling to draw attention.
5. To veil or not to veil?
When deciding whether or not you want a veil, ask yourself one question. ”Do I need it?” As we know, men get overwhelmed and turned off by too many things going on. The dress is dramatic enough, do you really need to pile more tulle on top? Just a question, the answer could be yes. But consider the “no.”
If you’re like me and live in California, “bare leg” season is all year long. But for those of you on the east coast, you’re finally getting a chance to dethaw. Now get excited to bust out shorts, skirts, and bathing suits.
I’m going to let you in on a little secret. Before I go out to somewhere…important (like an event or date), I like to tone up whatever area of my body is exposed. If it’s my arms and back, I’ll do some quick pushups. If it’s my legs, I hit this one-legged lunge.
Usually, I bust out a few rounds in my bedroom before I shower, but for demonstration purposes, I had Owen take some pics after our workout on the Santa Monica Stairs.
The key here is to find something you can rest your back foot on so your foot is above your knee. The tricky part is to get your front foot out far enough so your knee is right over your ankle.
When you’re in position, simply lower down and push up through your heel. Keep your core engaged so your torso stays upright and you’re not leaning forward. Do whatever you need to with your hands to stay balanced.
I do as many as I can on each leg and then switch. Depending on how much time I have, I’ll do one or two sets.
Easy and effective!
By the looks of it, I’m going to go with “HELL YES!” I stumbled across this recipe from Partial Ingredients on my friend Joe’s Facebook page and was instantly drooling.
I haven’t been cooking lately, hence the lack of recipes on MTM. Not to worry, I’m firing up the oven on Friday so there should be something exciting to see next week.
I don’t know if my dish will beat this bad boy. This grilled cheese has everything I love sandwiched between two pieces of bread, which makes it even more heavenly. Plus, a dollop of cream and cilantro on top. I mean….
Partial Ingredients is a food blog without much background about the blogger. She lives in central California, seems to cook often, and adapts recipes to her liking. For example, she says she came up with this recipe using leftovers from a Mexican meal. I would have never thought of a grilled cheese, but here it is in all its glory!
Evereyone always wants to add meat to a grilled cheese which makes it too heavy. Admittedly, this version is loaded with fat, yet I’m going to guess eat bite is worth it. We can lighten it up with less avocado and maybe adding some spinach. Make it as you will. My advise, just make it!
Roasted Jalapeno and Avocado Grilled Cheese Sandwich
Via Partial Ingredients
(Makes 3 sandwiches)
- 6 slices bread, cut in half
- 6-7 jalapenos, halved with seeds removed
- whole milk queso fresco, sliced thin
- 2 avocados, thinly sliced or mashed
- Sour cream
- On the broiler setting, roast the jalapenos cut side down for about 5-6 minutes, or until the jalapenos are just starting to char.
- Place a few slices of cheese on one slice of bread. Add the jalapenos on top.
- On the other slice of bread, spread a thin layer of sour cream.
- Assemble the sandwich and grill for several minutes until the cheese is melted.
- Add the avocado slices onto the sandwich after grilling.
Considering how our bodies function, the answer is yes. And being the people we are, we want to control every minute of it!
Several of my girlfriends are having problems getting pregnant. There don’t seem to be an similarities between their genetics or past lives. What’s consistent is how they have changed their diets to paleo. In other words: no processed foods, dairy, grains, or sugar. Pretty much how we should all eat, but somehow convince ourselves we don’t need to be so meticulous ALL the time.
There is a new study that takes this a step further: when you eat.
Author of “The Big Breakfast Diet,” Daniela Jackubowicz studies how the timing of meals affects insulin levels. She found that obese women who ate a breakfast of 3,000 calories lost considerably more weight than those who were on a low carb diet. She then went on to study women who have Polycystic Ovarian Syndrome (PCOS).
“PCOS is a common disorder that impairs fertility by impacting menstruation, ovulation, hormones, and more, is closely related to insulin levels. Women with the disorder are typically “insulin resistant” — their bodies produce an overabundance of insulin to deliver glucose from the blood into the muscles. The excess makes its way to the ovaries, where it stimulates the production of testosterone, thereby impairing fertility.” — Science Daily
The women in the study ate only 1,800 calories a day. Half ate big breakfasts, the other half large dinners. The women who ate more in the morning showed decreased insulin levels which resulted in an increased rate of ovulation and lower testosterone levels.
Whether we have the syndrome or not, the timing of our meals seems to greatly affect our body chemistry. Plus, we could lose a few pounds on the way. Someone pass me some bacon please!
Everyone talks about what they loved and hated, but I think the conversation should be around the new things we saw that we love or hated. I honestly didn’t see anything strikingly new that I loved, but a few things popped out that I didn’t agree with my fashion palette.
Here are 4 trends I don’t think should leave that red carpet:
RED ON RED
PINCHED, PRESSED and PUCKERED BREASTS
TOO MUCH SKIN
So here I go:
1. Jennifer Lawrence’s back necklace is just unnecessary. It reminds me of the 90′s.
2. Chloe looks like she’s about to pounce on someone with that deadly mouth. And per usual Kim confirms when a statement is an overkill.
3. Boobs are supposed to look beautiful and soft, not bunched up and aggressive. You would loose a finger if you tried to grab Heidi (that might be intentional..).
4. Chrissy, we know you have a hot body, you don’t have to give it away for free!
Are you with me on this?