Can’t promise you won’t want to eat some of these 23 delicious homemade lip scrubs, but try to restrain yourself.
I made a promise to myself at the beginning of this year that I would do yoga, no matter what, every single day. I’m proud to report that 11 months later, I’ve actually stayed true to that promise. I can’t say that it hasn’t been difficult. I had to overcome some stumbling blocks along the way. I had a pretty bad cold earlier in the year, I traveled quite a bit, and other times I was just plain exhausted. Even still, I managed to squeeze in at least 15 minutes to an hour of yoga everyday and I’m so glad that I did!
From time to time I need a little motivation. It just takes a little bit of inspiration to spark a fire in you that burns bright and makes you not ever want to quit. I turn to Instagram in my moments of weakness (don’t judge me) and I swoon over the incredible yogis that decorate my feed. Yeah. Sometimes it’s like that for sure. I don’t know which one I love more, but Christine Hewitt and Soren Buchanan are probably my top 2/number 1 favorites.
These ladies definitely find the right balance (no pun intended) between physical fitness and showcasing the human body as an organic piece of art. I’m way into the colors and movement captured by these photos and their feeds never cease to motivate me. So if you need a little bit of inspo, just check out some of these incredible photos and join the movement. #yogaeverydamnday
Every year after Thanksgiving, I regret the amount of overeating and drinking that I did. It’s a vicious cycle. Thanksgiving comes and goes and I’m left feeling sick and sorry for myself because my jeans don’t fit. The upside of this terrible cycle is that it impels me to do a juice cleanse (something that I lack the discipline to do unless absolutely necessary). We’ve all heard how amazing juice cleanses can be. They recharge your immune system, they’re great for your skin, hair, and nails, and they deliver all the necessary nutrients to fuel your body.
A few years back, I heard about the Blueprint Juice Cleanse and I was sold. You know Blueprint, right? They’re those simple, organic juices that you see at Whole Foods with all the ingredients listed on the label. I wanted to give that juice cleanse a go until I saw the price. A quick visit to their website and you’ll see what I mean. The 1-day Renovation Cleanse (6 bottles of juice) is $65! That’s almost $11/bottle. I couldn’t justify spending that much on convenience and packaging, so I decided to make my own. The amount of juice that you can yield at home with a handful of veggies shows how insane that price really is.
Anyway, I always keep these recipes on hand so that I can quickly make these juices at home when my body is craving a fresh start. You certainly don’t have to jump into an all out fasting/cleanse, but adding any one of these juices to your daily routine will have you looking and feeling like a million bucks. These recipes are for the juices contained in Blueprint’s Renovation Cleanse. The cleanse itself calls for these five juices + a repeat of the green juice recipe. Each recipe that follows yields about 16oz of juice.
- 5 ribs of celery
- 1 cucumber, halved
- 2 large green apples
- 3 kale leaves
- 1oz lemon juice
- 1 handful of parsley
- 3 romaine leaves
- 1 handful of spinach
- Juice the ingredients and add a tiny bit of water to help things along (not so much that it changes the consistency)
- Strain the juice through a sieve to remove excess pulp
Pineapple, Apple, Mint
- a third of one pineapple
- 2 large green apples
- a few pinches of mint
- juice the pineapple and apple together
- add mint one pinch at a time to taste (mint can be strong, so be careful not to add so much that it overpowers the flavor of your fruit)
- 14oz of filtered water
- 3-4 lemons
- a few dashes of cayenne pepper
- 1tbsp agave nectar
- mix the filtered water with the juice from your lemons
- stir in the cayenne pepper
- you can substitute the agave nectar with raw honey
ABC Like 1-2-3 (Apple, Beet, Carrot)
- 1 green apple
- 2 beets (greens and all)
- 3 large carrots
- 3-4tsp ginger
- 1/2oz of lemon juice
- juice all ingredients together
Homemade Cashew Milk Blend
- 4-5oz raw cashews
- 16oz filtered water
- 1tbsp agave nectar
- 1tsp ground cinnamon
- 1tsp vanilla extract
- soak cashews in cold water for at least 8 hours (preferably overnight)
- drain and rinse cashews until the rinsing water runs clear
- blend softened cashews with your filtered water, agave nectar, cinnamon, and vanilla extract
You should definitely give this juice cleanse a try. Full disclosure: I’ve only been alternating between the Green Juice and the ABC juice this time around, but I feel so much better than I did a few days ago, that I might stop being lazy and start making the other juices again too!
So I was going over this year’s Thanksgiving menu with my sisters and I was shocked by the total lack of pumpkin on the list. In my attempt to not over do it on the Fall staple, I had completely left it out. No bueno. Still, our menu is pretty much set, and we’ve already done most of the shopping. I really didn’t want to add another dish, let alone cooking time, to our already overflowing list of things to do. Totally stressed out. Sometimes the answer is chocolate, but this time the answer is definitely alcohol. I’ve been meaning to try out a tasty Thanksgiving cocktail and this recipe does not disappoint. It’s not too sweet and has the perfect Turkey Day punch of pumpkin flavor that our menu was screaming for. You must try this!
Thanksgiving Perfect Pumpkin Martini
- 1tbsp sugar
- 1/4tsp pumpkin pie spice
- 3tbsp vodka
- 2tbsp half & half
- 1tbsp canned pumpkin puree
- 1tbsp maple syrup
- 1/4tsp vanilla extract
- combine the sugar and half of the pumpkin pie spice on a small plate
- dip the rim of the martini glass in a bit of water and then in the sugar and spice mixture to coat the rim
- in a martini shaker filled with ice, combine the remaining ingredients (including the other half of the pumpkin pie spice), and shake vigorously for at least 20 seconds
- strain into the prepared glass
Source: Pumpkin Martini
This may read like a Trader Joe’s commercial, but I assure you, they have no idea who I am except for the massive amounts of money I give them for cookie butter and apple blossoms. Still, I have to give them a shout out for all the hidden gems they have hiding in their freezer section.
Anyway, I was looking for a frozen pie crust. Anyone that’s ever made a pie from scratch knows how temperamental and unforgiving homemade pie crust can be. When it’s done right though you have flaky, buttery heaven surrounding the filling that you’ve made. Sounds yum, but the time it takes can sometimes be a pain. I really wanted to try this recipe before the holidays, so I wanted to stress less about the crust and focus my energy on the filling.
Thank goodness for Trader Joe’s Pie Crust! As far as frozen pie crusts go, this is by far the best. For sure the closest you’re gonna get to that homemade flavor and consistency. Anyway, The most important part of a pie is the filling, and this recipe is seriously dope.
A little backstory… If you haven’t already, you should pick up the Four & Twenty Blackbirds Pie Book. This recipe book is everything! When I was a kid, there were whole sections of Brooklyn that were dilapidated wastelands, Gowanus (the little section located between Carroll Gardens and Park Slope) was one of them. Now there are all kinds of trendy little shops and cafes all around that neighborhood. Four & Twenty Blackbirds is one such little cafe that specializes in homemade pies that are pretty darn delicious. Fortunately, if you don’t live close by, you can now try your hand at making some of these recipes at home thanks to their cookbook.
This particular recipe is one of my favorites! So without further ado! You must try this!!!
Salted Honey Apple Pie
Ingredients (for the filling)
- 1/2c (1 stick) unsalted butter, melted
- 1/2c sugar
- 1 tbsp white cornmeal
- 1/2 teaspoon kosher salt
- 1tsp vanilla paste (find it here)
- 3/4 cup honey
- 3 large eggs
- 1/2 cup heavy cream
- 2 teaspoons apple cider vinegar
- 1 to 2 teaspoons flaked sea salt (for finishing)
- 1 to 2 fresh apples, peeled and thinly sliced
- In a mixing bowl, whisk together melted butter, sugar, cornmeal, salt, and vanilla paste
- Whisk in the honey
- Add the eggs (one at a time), whisking to combine.
- Add in heavy cream and vinegar, continue to whisk.
- Remove your pie crust from the freezer and arrange thinly sliced apples around the bottom
- Pour the filling into your pie crust
- Bake pie on the middle rack for about 45 to 55 minutes until pie is deep golden brown and puffed around the edges and set in the center.
- Rotate the pie (so that the part of the pie that’s been facing the front of your oven is now facing the back) about 30 minutes into baking
- This pie cooks like custard and is done when the filling is no longer liquid, but set and golden brown
- Remove the pie from the oven and allow it to cool for at least 3 hours
- Sprinkle with sea salt and serve warm, or at room temperature
***for a little extra yum, try using sage infused honey