Archive for the ‘FOOD’ Category



This recipe has been adopted after a similar lunch i like to have at cafe gratitude in my neighborhood. it has so much flavor and it’s guilt free! I like to make this at the beginning of the week in large batches since the ingredients keep well in the refrigerator for a few days and make a convenient lunch.

makes 5 servings

• 2 medium sized sweet potatoes
• 2 cups kale de-stemmed
• 1 jar pickled turnips (found in health food stores)
• 1 cup quinoa
• 1 cup brown rice
• black sesame seeds as garnish
• 2 tablespoons cashews as garnish
Pesto sauce
• 1/2 cup olive oil
• 1 lemon squeezed
• 3 garlic cloves
• 2 cups basil
• 3 tablespoons pine nuts
• salt and pepper to taste

• In a medium sized sauce pan drop 1 cup of quinoa with two cups of water. Bring to a boil on medium heat and reduce to low. Stirring occasionally for about 20 minutes or until tender and water has absorbed. Repeat the same process for the brown rice with two cups of water. Brown rice tends to take around 40 minutes to cook.

• Thoroughly wash and slice two medium sized sweet potatoes. Place in a medium sized pot and fill with water until it is just about covered. Cook on low heat for about 30 minutes or until tender when poked with a fork. If you also have a steamer, it is another great option to cook your sweet potatoes, just fill the bottom with around 2 inches of water. Once hot steam for about 7 minutes.

• In a separate small pot fill with water and 2 teaspoons of salt, bring to a boil on high heat. De-stem and wash the kale and drop into the boiling water for about 30- 45 seconds to blanch the kale. This process will slightly soften the texture of the leafy greens and add some flavor. You will notice a bright green will emerge from the kale, this will let you know it is ready. Remove the kale and place in a strainer to slightly cool.

• For the pesto sauce, we used a vitamix blender. We found it more efficient to use and easier cleanup than making the pesto in a food processor. Cut the steams of the basil and drop into the blender. Next add the garlic, olive oil, the juice of a squeezed lemon and the pine nuts. Salt and pepper to taste. Blend on the lowest setting first and gradually increase the speed until ingredients are finely blended. This process only took about 30-45 seconds.

• Begin layering your veggie bowl with the brown rice and quinoa. Next add your toppings of sweet potatoes and braised kale. Add a side of pickled turnips. Place a generous amount of pesto and garish your bowl with black sesame seeds and cashews. The flavors of the pesto and pickled turnips bring every flavor together. Hope you enjoy this recipe as much as we did!

photos and styling by: ivan solis



i’ve been following along with nutrition stripped on instgram for awhile now. i really like her photos and her simple and grounded approach to a healthy and balanced life. she touches on all areas of life and how to genuinely take care of yourself, which is especially important this holiday season when we’re about to embark on two weeks of family, food, travel craziness. she’s sharing with us her 11 tips for maintaining sanity this season, and they’re good tips. so bookmark this for when you start feeling like the grinch!

“As much as we like to think that the holidays are all about snowflakes, hot chocolate, and the holiday spirit, it can actually be quite stressful. You’re running a business, you’re working long hours to make up for holiday time, you’re in school, traveling a lot for the holiday, socializing at more holiday parties, etc.; everywhere you turn there’s something “extra” this season. We’re taken out of our routines with food temptations left and right, increased stress and maybe a touch of emotional eating, right? We’ve all been there before. Now more than ever it’s important to cultivate a healthy balance between stress, eating well, movement, and mindfulness to keep you feeling amazing, looking great, and able to enjoy the holiday season to it’s fullest. I’ve put together a list of my top 11 things to do for a healthy holiday season.” –McKel

1. It’s not all about the food. Focus on what the holiday season means to you; is it spending time with your loved ones, caring for others, showing and expressing gratitude, or being more mindful of your actions?

2. Have fun. It’s easy to automatically default to “fun” mode when you’re a kid, but now that so many of us work long days and have external stressors of “life”, sometimes it’s challenging getting in the spirit of the holiday. Remember to have fun! Grab a friend, family member, or your love and make a date out of watching holiday movies, making gifts from DIY tutorials, trying a new recipe, making a self-love spa date for yourself, etc.; try to do something that you absolutely love every single day.

3. Hydrate, hydrate, hydrate. Tis’ the season to eat, drink, and be merry so be sure you’re hydrating those cells before, during, and after holiday cocktails. Drink water throughout the day and ideally 1 cup of water in between each cocktail. My favorite way to stay hydrated includes Chia Fresca, sparkling water, herbal tea, or the Stripped Green Juice (added nutrients!).

4. Take a chill pill. Soak in every second you have off work or if you’re a business owner make a “rule” and stick with it to put work away and relax. Enjoy the time away from the busy workdays to enjoy time alone, with family, and friends. Do things that make your heart happy and practice a little extra self-love during the holidays.

5. Veg out. Regardless of the holiday, vegetables are key to nourishing our bodies and keeping us energized, feeling great, and looking even better. It’s an added bonus that we can squeeze in extra vegetables this time of year through side dishes, soups, quick smoothies, or juices. Also, vegetables add more volume to any dish making you feel like you’re eating a lot more than you actually are. Try these favorites: Creamy Ginger Green Smoothie, Blue Morning Smoothie Bowl, Balsamic Brussel Sprouts with Red Grapes, and Spaghetti Squash and Chickpea Meatballs.

6. Be present. It’s easy to think about what you “should” be doing, or what you “have to do” in the future; but awaken your focus to the present moment. The more you concentrate on being present, the more you’re able to enjoy spending time with family and friends, enjoy the spirit of the holiday season, engage in fun activities, shop, bake, wrap presents, read a book by a cozy fire, make some killer DesignLoveFest DIY wreaths and so much more. Try a simple mantra like “be here now”, to bring you back.

7. Stress. Holidays are known to be one of the most stressful times of year, whether it’s a good form of stress or the bad kind. Beat the stress by taking time out each morning before you start your day with 10 minutes of stillness, peace and quiet, engaging in something you love to do, yoga; or my favorite, meditation. Set your phone timer to keep you engaged for at least 10 minutes and make it an “appointment” you can’t miss.

8. Save it…or share it? We’ve all been there before, friend X just brought cookies to work again now your surrounded by sweets and treats at the office, at home, and at your families place. Here’s a word you can start to focus your attention on when you’re feeling obligation to eat those treats as gifts even if you don’t want them, abundant. Abundant is a great way to think about the availability of these cookies. I promise, 1 year from now you’ll still have access to holiday cookies, they’re not going away anytime soon!).

9. Mind-body power hour. This is a crucial practice and should be incorporated as much as possible into your daily life, especially around the holidays where it’s so easy to skip the gym. Whether you’re taking a spin class, yoga, boxing, or just talking a walk. Harnessing your bodies movement along with a positive mind set will set you up for success, positivity and will also come in handy around food. Added bonus, grab a friend or family member and hit the gym together.

10. Give yourself permission to enjoy, but not overindulge. Mindful eating is a beautiful practice and can be powerful! Check in with yourself and ask how truly hungry you are. What is it that you’re hungry for? Is it happiness, sadness, stress, anxiety, burnout, or are you truly hungry for food? We eat for so many reasons in our society, but having a strong mind-body connection will help you tremendously in figuring out what you are TRULY hungry for….like the extra cocktail or serving of cookies?

11. Plan and keep a routine. Given that many of us travel for the holidays, it’s important to keep some routine during the holiday season. Batch Cooking is a secret weapon (okay not so secret) throughout the holiday season when going out, socializing, traveling, etc. It’s a great way to keep your meals/snacks planned ahead of time so you can breathe and create space for other things you enjoy doing this holiday season.

all tips and images from nutrition stripped



mashed potatoes is definitely one of my top 3 favorite foods. i would eat them everyday if i could. my family even knows to make extra if i’m there on the holidays. instead of eating leftovers the next evening, why not make mashed potato waffles for the family the next morning? they are SO good!! here’s how to make em…


Mashed potatoes
• 5 medium sized russet potatoes
• 1/2 cup buttermilk
• 2 tablespoons butter
• 5 stalks of chives chopped
• 1 cup grated sharp cheddar
• salt and pepper to taste

Mashed potato waffle breakfast (note: we turned the full batch of potatoes into waffles, so if you’re use half of the quantity, adjust the below accordingly, and so on…)
• 2 ripened tomatoes
• 1 small bushel of cilantro
• quarter of an onion chopped
• 1 lemon
• 1 avocado
• 3 eggs
• 1/2 cup all purpose flour
• 1/2 teaspoon baking powder
• 1-2 teaspoon baking soda

• In a large pot, fill half way with water and place on medium to high heat. Scrub clean the russet potatoes and place in the pot and cook for about 40 minutes or until they are tender when poked with a fork. Drain water and bring back to the stove. Place the buttermilk, butter, and chives. Mash until smooth.

• Mix in the sharp cheddar until evenly dispersed. Salt and pepper to taste. Remove from stove and let sit for about 10-15 minutes to cool. This is the mashed potato portion, you can make and serve these and then create the waffles from the leftovers using the below directions.

to make the waffles: 

• Stir the eggs, all purpose flour, baking powder and baking soda into the potatoes. The ratio of these ingredients might differ if the potatoes are too mushy or thick. Spray non stick spray in a waffle maker and pour in the waffle batter. Cook for 4-5 minutes minutes on medium to high heat, or until golden grown. (We found that using a Belgium waffle maker made it more difficult for the waffles to cook evenly. A regular waffle maker will do just fine!)

• For the salsa, chop the tomatoes,  cilantro, onion, and avocado. Mix with the juice of 1 squeezed lemon. Salt and pepper to taste.

• Top your waffles with salsa and an egg made your way. We love ours with a fried egg with the center a little runny. Try with Sriracha sauce and enjoy!

photos and styling by: ivan solis




flowers. nails. cocktails. three of my very favorite things. the post really was a labor of love, and i was able to work with such a talented team on it! keep on reading for three holiday cocktail recipes you can make at home coordinated with three beautiful nail art designs!

with so many elements to capture we looked to the still life paintings we feel in love with on our trip to Amsterdam earlier in the year for inspiration. each cocktail and matching nail serve as a spring board to encapsulate a mood, a feeling and an attitude.

we worked with our friends at IZZE and created these cocktails using their sparkling juices in three classic flavors, peach, pomegranate and apple. sometimes you just want to make an easy drink at the end of the night, right?! all of the drinks turned out beautifully and didn’t feel overly sweet, just the right amount of sparkling. if you’d like to create the pomegranate cocktail at home, here’s the recipe made by the cocktail genius that is pharmacie!

The Pomegranate Fizz:
• 2 oz City of London Gin

• 6 oz IZZE Sparkling Pomegranate
• 1.5 oz Gabriel Boudier Creme de Cassis
• Stir gin and creme de cassis together in a hi ball glass, add IZZE, top with ice.


i love nail art and the idea that it’s something you can experiment with temporarily and switch it out when it feels right. we worked with the seriously skilled whitney gibson who created three different designs based on the IZZE flavors and colors of each cocktail. they turned out so cool. i’m always on the hunt for new and interesting nail designs. we should have her do more nail posts, huh??

these 60’s mod nails are really speaking to me…and perfectly coordinated with our sparkling apple cocktail.

The Winter Apple:
• 2 oz Chinaco Blanco Tequila (this is the recommended tequila but any blanco tequila will do!)
• 6 ounces IZZE Sparkling Apple
• 3/4 oz fresh lime juice
• Stir tequila and lime together in a copper mug (if you have one),  add IZZE, top with ice.


and finally, the peach! i think this overall look might be my favorite, there is something unexpected about using peach around the holidays but it feels like a welcomed addition in my book. coupled with dark hues of orange, pink and red, it’s really working for me.

The Peach Fashion:
• 1& 3/4 oz Elijah Craig Bourbon
• 6 ounces IZZE Sparkling Peach
• 2 dash Fee Bros Old Fashioned Bitters
• Stir bourbon and bitters together in an old fashioned glass and add IZZE, top with ice.


all of these cocktails would be a great addition to any holiday party you might have on the horizon. they’re simple enough to create with the kind of ease and grace we all aspire to as holiday hosts and are guaranteed to impress all of you guests.

in collaboration with: IZZE
photography: jesse chamberlin
nails: whitney gibson
cocktails: pharmacie



excited to bring you a pretty post by kathleen bly! she has contributed to the blog before through photography (remember this wreath post?) but this time she’s bring her kitchen skills as well!

“After a big move from NYC to Hawaii, one of the first things I did was make several jars of quick pickles. That really sounds crazy, but they are something that I have grown accustomed to always seeing in my fridge and having them on hand has made me feel more at home. These pickled onions and jalapenos add an addictive tangy, colorful, crunch to tacos, salads, burgers, sandwiches… the list goes on! The pickles keep for weeks in the fridge, and are so pretty.” – kathleen



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