Turmeric lattes are definitely popping up on menus everywhere, so I decide to try and make one at home! This latte is perfect to drink at night when you’re all cozy at home on the couch. Reminds me of a delicious chai latte, and it doesn’t have caffeine.
Golden Milk is a common drink in India that has been around for thousands of years. Turmeric is popular for many reasons but especially for its known anti-inflammatory properties. I remember a few years ago my mother started drinking golden milk every day to aid in her arthritis. She swore she noticed a difference in her joints, especially her hands. I’m always trying to eat more anti-inflammatory foods, because I know we are constantly consuming INflammatory foods, like sugar and dairy for example. Anti-inflammatory foods are great for gut health and your immune system. Remember food is medicine, and yes food can effect your health, your mood, your energy, and your entire day! Check out this recipe below to try it yourself!
1 cup of non dairy milk, ex. almond milk
1 cinnamon stick
1 inch chunk of fresh peeled ginger
1 teaspoon turmeric powder
1 Tablespoon honey
1 Tablespoon coconut oil
5 whole black peppercorns
ground cinnamon on top for serving
Directions: Whisk all ingredients together in a small pot on medium heat until boiling. Simmer on low heat uncovered for 5-10 min.
First off, Happy Holidays! I hope that you are remembering to breathe this holiday season. :) Sometimes we get swept up in the stress and anxiety of family, complicated dynamics, events, gift giving, decorating, cooking, you name it. Let’s all take a deep breath together, inhale… Exhale… Alright, now go put on your Holiday sweater and enjoy the egg nog and cookies. I’ve got your gift ideas covered!
Check out what I have for you below!
Health Tea Recipe, for when you’re not feeling so healthy. I got this recipe from a great restaurant in NYC — Westville. So delicious and soothing.
fresh mint or peppermint
2-3 one inch chunks of peeled ginger
quarter of a lemon squeezed and then put in tea
honey to taste
Put all ingredients into a pot of boiling water. Let boil for a minimum of 5 minutes, add honey and enjoy!
Broccoli is probably my number one superfood! Its high in fiber, vitamin C which aids in absorbing Iron, magnesium, potassium, and many other nutrients! It is a go-to of mine when I want to boost my immune system, and feel good (and its delicious). In the past I’ve loved to steam broccoli, or sauté it. My newest obsession — Roasting it with garlic and olive oil. Yes, its that simple. The taste is amazing with little flavor pockets of roasted garlic, and the crispy edges and soft centers is the perfect texture. Check out the recipe below!
Time: 25 minutes
Serves: 4 as a side
2 heads of fresh broccoli, cut into florets
3 cloves of garlic chopped
3-4 Tablespoons of Extra Virgin Olive Oil
salt & pepper to taste
1 teaspoon fresh lemon juice (optional)
Preheat oven to 425 degrees F.
Mix broccoli florets and chopped garlic with olive oil, salt and pepper. Lay separated and flat on a baking sheet.
Roast in the oven for 15-20 min, turn halfway through.
Bake until broccoli is lightly brown on the edges and tender when pierced with a fork.
Squeeze lemon on top of broccoli (optional) and serve warm.
When the colder weather starts to appear, I start to crave warm and hearty meals. Here’s a way to change up your regular mashed potato side dish. These root vegetables have far more nutrients and vitamins than a white potato. Sweet potatoes are full of vitamin A, vitamin C, and manganese. Carrots and parsnips have vitamin A, biotin, vitamin K, potassium and vitamin B6. Cold weather makes these root vegetables even sweeter. Go to your local farmer’s market and try this recipe below!
2 medium carrots
1 medium sweet potato peeled
1 medium parsnip peeled
(rutabaga OR turnip optional)
fresh thyme sprig and rosemary sprig
3 tablespoons butter, or butter alternative (Earth’s Balance)
1 Tablespoon of olive oil
3 garlic gloves minced
1-2 cups water for boiling
salt and pepper to taste
After peeling the vegetables cut them up in large 1 -2 inch chunks. Place in pot on medium-low heat with olive oil and herbs. Stir and sauté for 5 minutes. Add water, and cover, let cook until vegetables are soft 20-25 minutes.
Strain water and herbs, and place vegetables aside in the strainer. Put the already used pot back on the burner, add butter and the minced garlic. Sautee for 3-5 minutes on low heat until garlic is slightly browned. Add the cooked vegetables, turn off heat, and mash together. Add salt and pepper to taste.
The short answer is, I don’t. Its almost never clean. I workout 10-12 times a week, and that would be impossible. But here is what I do, and my thoughts and tricks to help you out. :)
Washing my hair
I wash my hair probably two or three times a week. Its not good to wash your hair every single day because it can dry your hair out. I also use shampoo that is sulfate free, which tends to be less harsh on your hair. Right now my favorite shampoo is Aveeno Renewal. Conditioner, I’ll only use on the ends of my hair, (skip the roots so they won’t get as oily as fast). I alternate between using the matching Aveeno Renewal conditioner as well as a hair mask from Trader Joes. I let the hair mask sit in my hair for about 5 minutes before rinsing it out.
I style my hair depending on how clean it is. Yep. Now you know my secret. If i’m wearing it down, and straight or with a slight wave its probably clean. I try to enjoy those moments as much as possible because it doesn’t last long. I do however throw it up when I’m exercising to get it off of my sweaty neck. After 3-4 workouts (which is usually just 2 days) I will start to wear my hair up all day, in a bun, or down in a low braid. When it is really dirty, oily and untamed, is when you’ll see it totally slicked back in a tight bun.
One of my favorite products right now to apply right after washing my hair is Sun Bum’s Argan oil. It smells like summertime, and it gives my hair a lightweight shine. Apply it when your hair is still wet after the shower. You only need to apply a tiny bit of it, so this product will last you awhile!
This will be a lifesaver for you. In between shampooing my hair I like to use dry shampoo to “extend” my clean hair. I recently learned a new tip — Use dry shampoo at night before you go to bed. It takes awhile for it to work and soak up the oil, and can often make your hair look a bit white, so its best to use it at night! Favorite dry shampoo at the moment is Detox by Dry Bar. Though I have used many different brands, and feel like most of them do the job just fine.
Everybody’s hair is different. Some thick, other’s thin. Some people will have dry hair, or more oily hair and scalp. Its about finding whats right for you! But now you know my routine, and if that helps even one person to tame their own mane, then i’ve done my job. :)
To purchase any of these products above, and to see my fav beauty products, check out my link to Amazon!
A couple weeks ago I had a group of friends over for a delicious clambake! Most of the ingredients are cooked on the stove top, but then all the ingredients are mixed together to finish cooking on the grill outside. Such a great meal for a large group of people, and definitely a crowd pleaser! Shout out to my cousin Belinda, who gave me the original recipe! Check it out below.
Cooking time: 45min-60min.
6 fresh corn cut in quarters
2 red onions sliced
6 cloves of garlic minced
2 lbs small yellow, red and purple potatoes
4 meyer lemons sliced into 1/2 inch rounds
4 links of chorizo or sausage of your choice
2 sticks of butter
Old Bay to taste (2-3 Tablespoons)
2 lbs raw shrimp, tail on
chopped chives for garnish
Boil potatoes in salted water until soft, about 15 min.
Remove from water and boil corn for 5 min in the same pot. Remove corn and place on the side.
Make the sauce by melting butter and mixing in minced garlic and Old Bay to taste.
Create a foil surface on the grill with a 1/2” lip on all sides. Heat grill on high. Place clams in single layer on foil. Place potatoes and corn on top of the clams. Place red onions, sausage, and lemons on top of the corn and potatoes. Place shrimp as the very top layer.
Drizzle butter garlic mixture over all the ingredients, especially over the shrimp.
Sprinkle Old Bay over everything and close lid to bake.
Cook until clams open and onions are caramelized, about 20 minutes.
Sprinkle with chives for garnish.
Serve on large platter, or allow guests to serve themselves right from the grill!
Serve with french bread, and sides of pasta salad and green salad. Enjoy!