• One of the Most Eggciting Brunch Places! Egg Shop

    Hi, LoDown fam! I hope you’re having an eggcellent week so far‚ÄĒyes, I did just make that pun! ūüėč 

    I’m about to guide you through another one of my super awesome brunches. This time, we’re headed to SoHo to eat at the Egg Shop on 151 Elizabeth Street. If you’re a fan of eggs, you’re definitely going to be a big fan of this place!

    Brunch Menu

    I’ve never seen an all-things-eggs menu like the one they have here. Their Sandwich and Cruiser options are endless. If you don’t see anything that tickles your fancy, you can go for the Custom Egg & Cheese option. They also have delicious (non-egg) Sides that pair really well with all their eggciting entrees. My boyfriend and I decided to “go big or go home” when ordering so in addition to choosing an entree each, we also decided to pick our own sides as well!

    Buttermilk Biscuit with Honey Butter and Seasonal Jam

    Absolutely no regrets with this starter. The Buttermilk Biscuit was fluffy and already full of flavor, but the Honey Butter and Seasonal Jam gave it a huge upgrade, making my taste buds dance with joy.

    Steak and Egg Sandwich

    My boyfriend ordered the Steak and Egg Sandwich, which is made with grass fed tenderloin, sunny up, chimichurri, caramelized onion aioli, fresh pickled jalapeno, farm greens, and fresh hero. Truth be told, I did not get to try this one out because he devoured the whole thing‚ÄĒa really good sign of how tasty it probably was. I mean, you can never go wrong with steak and eggs.


    This was probably my second or third time ordering the Scrambler‚ÄĒa mixture of soft scramble, roasted mushroom, tomato confit, scallion, and pecorino. Why do I keep ordering this? Well, I’m actually a hardcore fan of anything with mushroom. I knew I had to revist the Egg Shop when I first ordered the Scrambler back in September. It’s like a deconstructed omelette, but better. Everything blends well together and every time I finish the bowl, I wish there was more to devour. Tip: eat with Egg Shop’s hot sauce!

    Fried Chicken

    My next favorite thing after the Scrambler – a side of friend chicken. I didn’t have any expectations, I honestly ordered it because I wanted some meat. Oh boy, oh boy, oh boy! I thought Popeye’s had the best fried chicken in the world, but not anymore. You’re looking at the most delicious piece of $7.00 fried chicken, drizzled with honey, dutifully devoured by Courtney.

    Stay tuned for my next food adventure! 

    Courtney Xu
    Image result for instagram icon@courtneyxu

  • I Finally Made It to the Butler Bake Shop! Nomz

    Hi, LoDown fam!

    I made it down to Brooklyn again and stopped by the Butler Bake Shop on 95 South 5th Street, a bakery I’ve been meaning to check out. Upon walking in, I immediately fell in love with the place. The natural light, gleaming through the huge windows, was so beautiful and Insta-worthy.

    If you’re looking for a casual place to hang, I highly recommend this spot. The food and ambiance was everything I could ask for.

    I’ve never been a huge fan of empanadas, but because this was such a highly-recommended dish, I thought I’d give it a try. Infused with eggs, smoked bacon, arugula, and cheddar cheese, the pastry gave my taste buds quite a joy ride! The dipping sauce that came with it was also a nice touch. I’d actually go back to Butler just to get this empanada over and over again.

    Please please please try the Breakfast Empanada if you ever make your way here!

    I also ordered the Herb & Chili Scone (pictured left) and the Sausage Roll (pictured right) to share with my friends. The Herb & Chili Scone is made with chili, thyme and chives, and is garnished with sea salt with whipped butter on the side. I’ve never had a savory scone, but this one was right up my alley. If you’re wondering, the whipped butter and sea salt complimented the scone quite nicely!

    The Sausage Roll made from ground pork and onions was topped with pickled cabbage. I’m a sausage lover, so the Sausage Roll did not disappoint! As you can see, my tongue tends to lean more towards the savory side of things. But, for those of you with a sweet tooth, Butler also has a variety of sweeter pastries!

    Hands down one of my favorite #coffeecorners. If you’re in the area, do me a favor and hit up this place‚ÄĒyou’ll thank me later! Butler Bake Shop is the spot for catching up with a girlfriend, reading up on your current novel, or silent people watching. Oh, and if I haven’t insisted enough, don’t forget to order the Breakfast Empanada!

    Thanks for enjoying this foodie moment with me! ‘Til next time.

    Courtney Xu
    Image result for instagram icon@courtneyxu

  • My Top 6 NYC Brunch Spots Yum

    What do the the words “hungry” and “weekend” have in common? Brunch, of course!

    It’s no secret that Saturday and Sunday afternoons in the city¬†are best spent enjoying all the culinary wonders¬†New York has to offer. If you didn’t already know, there are many different types of experiences a brunch enthusiast¬†can opt for: intimate, bottomless, or even an “all out” extravagant champagne party. Not only is the mid-day, mid-afternoon meal a perfect hangover cure, but it’s also a great excuse to set some time aside for¬†gossip and witty banter with your girlfriends. Come on, ladies, it’s time to grab your party hats and become a real New Yorker.

    Let’s raise our Mimosas and Bloody Marys for a toast to my six¬†favorite brunch places!

    Read More

  • How to Make Carrot “Fettuccine”

    Happy Monday, Beautiful!

    As much as I love the oh-so-popular vegetable “pasta” trend, it does come across a little “bit there, done that”‚ÄĒa.k.a. dated. Instead of using zucchinis, everyone’s go-to choice, I decided to experiment, this past weekend, with rainbow carrots.

    Forget the spiralizer, I went old school with a peeler.

    Read More

  • It’s Always Tea Time with Kusmi Tea

    Pinky up, Princess!

    A self-proclaimed coffee addict, I also enjoying drinking tea. Despite the many visit-worthy coffee shops that proliferate New York City (*cough* foam art *cough*), I think it’s calming‚ÄĒif not relaxing‚ÄĒto sip tea from a mug at home.

    Tea has a wide range of health benefits. When consumed, it works to fight free radicals in your body. Depending on the tea, it can also help you lose weight and reduce the chances of both heart attacks and strokes.

    A fan of Kusmi Tea (I discovered the brand a while back at Bloomingdale’s – you can also purchase on Kusmi Tea’s website) I’ve gifted plenty of their tea sets to family and friends who enjoy their packaging as much as I do!

    Kusmi Tea has a variety of tea blends, including Russian, herbal, traditional, and citrus. The tea comes in both loose leaf (perfect for at home brewing) and individual bags (ideal for on the go)! My favorite flavors are Jasmine Green Tea and Genmaicha!

    They also have these ultra-delicious shortbread cookies!

    Do you drink tea? If so, what brands and what blends?

  • Why Eating Breakfast Should Be YOUR “Thing”!

    Happy Monday, Everyone!

    There’s nothing quite like the start of the week to ponder life’s greatest mysteries.

    Should you or shouldn’t you eat breakfast? Now, THAT’S a question!

    Instead of writing a million reasons why I think you should be chomping away on that first meal, I’ve asked eight other people, people like me and you, to tell me why they think breaking fast is important. Oh, and what they like to eat when breaking said fast of course!



    “It’s all about the metabolism boost. When we sleep, our metabolism slows down. The only way to jumpstart it [again] is with healthy breakfast. [Eating breakfast] will help you burn calories from the beginning of the day.”

    Favorite breakfast: smoothie with chocolate coconut milk spinach.


    “It’s the most important and most delicious meal of the day. Helloooo!”

    Favorite breakfast: breakfast burrioto from Dimes in Chinatown with extra hot sauce.


    “To get BIG!”

    Favorite breakfast: “I want breakfast with ranch on it!”

    A “TECHIE”

    “[Eating breakfast] is the official start of¬†my day. Waking up, checking Instagram, showering may happen before, but breakfast is when productivity starts.”

    Favorite breakfast: plain greek yogurt with granola and fresh pineapple.


    “I think you should eat a healthy breakfast because it sets the tone for your day. [Eating Breakfast] makes you feel less weak throughout the morning, and you also make better choices throughout the day.”

    Favorite breakfast: eggs, whole wheat toast, and coffee.


    “I eat breakfast to fuel my body for an active day and to keep my metabolism regular.”

    Favorite breakfast: two eggs and an arepa‚ÄĒColumbian breakfast all the way!


    “I think you should eat breakfast to boost your metabolism for the day ahead and to fuel your body throughout the night.”

    Favorite breakfast: whole wheat avocado toast.


    “At night, while you’re sleeping, you’re technically fasting. Your body uses up stored energy to start your day. Brain fuction relies on glucose (carbs), which is the first macronutrient used as energy fuel, so breakfast provides a new¬†influx of macronutrients to propel your brain, vital functions, and physical activity throughout the day! If you don‚Äôt have that glucose on hand, your body has to use other sources like fats or proteins as fuel, and the conversion time of fats/proteins to energy is much slower than glucose so your body lags.‚ÄĚ

    Favorite breakfast: Whole grains or high protein and low fat. Both are satisfying to get through to lunch. I prefer 1/2 cup (dry) oatmeal with a mashed banana, the banana adds volume and a fruit serving for the day. Yogurts or eggs are the best morning protein.


    “I believe that eating a healthy meal to start your morning will fuel your body for a strong, productive day. You are breaking-the-fast from dinner. I find that eating breakfast also helps me eat less calories throughout the day. The days I skip breakfast are the days my sweet tooth kicks in (low levels of blood sugar) and I crave unhealthy treats.

    Favorite breakfast: sweet potato with almond butter


    Everyone agrees that eating breakfast is important, and I hope this helps motivate you to start your day with the right fuel.

    Peace, Love & Eat Breakfast!

    Emily Burkhardt

  • Pumpkin “Yum-kin” Pie: A Thanksgiving Series

    Finishing it all off with some pie!

    A Thanksgiving meal is never complete without some pumpkin pie to top off the decadent food marathon!

    If you’re brave enough to channel your inner pastry chef, this challenge is perfect for you.

    To save time on Thanksgiving Day, this is another one of those recipes you can attempt in advance. Actually, you’ll want to attempt it in advance! Between pre-baking the pie crust and letting the actual pie cool, the process, while totally worth it,¬†can take a while to make.

    pumpkinpieIf you do end up making some of the Bosworth family recipes, please share your creations with me and my family (I’m back in Laguna for the holiday!) using the hashtag #LoCooks . If you’ve enjoyed this series, please let me know if you’d like something similar for Christmas!



    1. A pre-baked pie crust

    2. 2 cups (15oz can; 450g) of pumpkin puree

    3. 3 large eggs

    4. 1 and 1/4 cups (250g) of packed dark brown sugar

    5. 1 Tablespoon (15g) of cornstarch

    6. 1/2 teaspoon of salt

    7. 1 and 1/2 teaspoons of ground cinnamon

    8. 1/2 teaspoon of ground ginger

    9. 1/4 teaspoon ground of freshly grated nutmeg

    10. 1/8 teaspoon of ground cloves

    11. 1/8 teaspoon of fresh ground pepper

    12. 1 cup (240ml) of heavy cream

    13.¬†1/4 cup (60ml) of milk‚ÄĒany is fine

    1. Preheat oven to 375F.

    2. Whisk the pumpkin, 3 eggs, and brown sugar together until combined. Add the cornstarch, salt, cinnamon, ginger, nutmeg, cloves, pepper, cream, and milk. Vigorously whisk until everything is combined. Filling will be a little thick.

    3. Pour pumpkin pie filling into a warm pre-baked crust. If you did not use a deep dish pie pan, you will have too much filling. Only fill the crust about 3/4 of the way up. Bake the pie until the center is almost set, about 55-60 minutes give or take. A small part of the center will be wobbly – that’s ok. After 25 minutes of baking, be sure to cover the edges of the crust with aluminum foil or use a piecrust shield to prevent the edges from getting too brown. Check for doneness at minute 50, and then 55, and then 60, etc.

    4. Once done, transfer the pie to a wire rack and allow to cool completely for at least 3 hours.

    Time: 30 minutes to prepare, 1 hour to bake, and 3 hours to rest

    Level: Medium

    Serves: Depends on the size of your slice!


  • Brussels Sprout Salad: A Thanksgiving Series

    Get your greens on!

    To balance an otherwise heavy and hearty meal, I like to plate some greens.

    What better a recipe than one that includes brussels sprouts and pomegranate seeds?

    Roasted or saut√©ed “mini cabbages”‚ÄĒas I like to call them‚ÄĒare everywhere as of late. To put a unique spin on things, however, I’m roasting mine by the leaf. Doing so makes for a much crispier texture!

    Because this salad is super easy to make, I recommend saving it for last on the Thanksgiving meal to-do list.

    saladIf you do end up making some of the Bosworth family recipes, please share your creations with me and my family (I’m back in Laguna for the holiday!) using the hashtag #LoCooks . If you’ve enjoyed this series, please let me know if you’d like something similar for Christmas!



    1. 2 pounds brussels sprouts

    2. 2 tablespoons olive oil

    3. 1 cup pomegranate seeds

    4.¬ľ cup pine nuts

    5. 2 tablespoons fresh lime juice

    6. 1 tablespoon apple cider vinegar

    7. 1 tablespoon extra-virgin olive oil

    8. ¬Ĺ tablespoon tahini

    9. ¬Ĺ tablespoon pure maple syrup

    10. ¬ľ teaspoon sea salt

    11. Black pepper, to taste

    1.Preheat oven to 350F.

    2. Line two baking sheets with parchment paper.

    3. One at a time, trim the brussel sprouts and separate the leaves. You will need to trim the base of the sprout a few times to get as many leaves as possible from each. Add the leaves to the baking pans and repeat with each sprout.

    4. Once all of the leaves have been added to the pans, drizzle each pan with 1 tablespoon olive oil and massage the oil into the leaves. Spread the leaves out evenly over each pan and bake for 15-20 minutes or until most of the leaves are crispy and just turning golden. Make sure to toss the leaves every few minutes as they bake to prevent burning. Remove from oven and let cool slightly.

    5. While the leaves are baking, make the vinaigrette by adding the lime juice, apple cider vinegar, olive oil, tahini, maple syrup, salt, and pepper to a small bowl. Whisk for 15-30 seconds until incorporated.

    6. To serve the salad, add the leaves to a serving bowl or tray along with the pomegranate seeds and pine nuts. Pour the dressing over, toss to coat, and serve immediately.

    Time: 30 minutes from start to finish

    Level: Easy

    Serves: 5 people

  • “Only the Best” Gravy: A Thanksgiving Series

    It’ll require the “brown bits” you saved from the turkey pan.

    So you know how I just told you Sage Stuffing is my favorite part of the meal? ¬†I’m now actually leaning more towards gravy because you can put it ON the stuffing and pretty much everything else!

    When flavored appropriately, gravy is smooth, decadent, and brings out the deep flavors that a roasted turkey creates after hours of browning and bubbling.

    This gravy recipe is unique in that the first part allows you to save some time on the day of and really expand your recipe to accommodate more guests.  The day before the big day, simply make a roux and add chicken stock, allowing it to boil and cool.  This will serve as your gravy base.  The day of, you’ll make a nice stock using the bones and giblets, and then deglaze the roasting pan itself to collect the brown bits from that pan.

    The most important part of the gravy making process?  Allowing those brown bits to form in the bottom of the turkey roasting pan as your Thanksgiving turkey cooks. When the turkey begins to roast, brown bits form from the juices falling off the bird as the temperature rises (a Mallard reaction).  Keep your fingers crossed for as many brown bits as possible as they add complexity and flavor to the gravy once the roasting pan is deglazed with a bit of wine.

    In general, this gravy recipe is a bit “out of the box” because there are a couple different processes, but the final result is a delicious and smooth gravy your guests won‚Äôt be able to get enough of!

    Happy Thanksgiving!

    gravyIf you do end up making some of the Bosworth family recipes, please share your creations with me and my family (I’m back in Laguna for the holiday!) using the hashtag #LoCooks . If you’ve enjoyed this series, please let me know if you’d like something similar for Christmas!



    6 tablespoons butter + more for other steps

    6 tablespoons flour

    Chicken Broth (about 8 cups)

    Turkey neck and giblets

    Half an onion, cut into 1/2 inch pieces

    1 carrot, cut into 1/2 inch pieces

    Half a celery stick, cut into 1/2 inch pieces

    2-3 bay leaves

    Parsley stems

    Kosher Salt

    Black Pepper

    Juice from Turkey Roasting Pan

    Brown Bits from Turkey Roasting Pan

    White Wine to deglaze

    1. The day before Thanksgiving, make the base for your gravy by making a roux then adding chicken stock until it boils and thickens.  To do this, melt butter completely in a sauce pan then add flour, whisking together into a paste and cooking for 3-4 minutes, stirring constantly over medium heat.  Add hot chicken stock (about 5-6 cups) to the pan, stirring constantly to avoid clumps.  Allow the gravy base to boil so the starch in the flour expands, thickening the gravy.  Boil for 5-10 minutes.  Allow gravy base to cool completely and refrigerate until Thanksgiving.

    2. On Thanksgiving, brown neck and giblets in butter in a large sauce pan.  Once browned remove from the pan, melt some additional butter and brown onion, carrot, and celery.  Add the bones and giblets back to the pan, add chicken stock (or turkey stock if you have it) to cover, bay leaves, parsley stems, and black pepper.  Bring to a boil then simmer for 1-2 hours.  Strain , cool the liquid and set aside.

    3. When the turkey is finished cooking, pour the juice from the pan into a bowl and allow the fat to come to the top.  Spoon the fat off of the turkey juice.  Over medium heat, deglaze the brown bits off of the pan using white wine and by scraping the bottom of the pan.  Add turkey juice, the turkey liquid from the bones, and the gravy base to the pan.  Allow the gravy to boil to let the different liquids come together.  Scrape any fat that comes to the top off of the gravy.  Season with salt and pepper until it tastes just right.  If your gravy needs to thicken, you can boil it down further (the saltiness will intensify so be careful) or add a bit of flour and butter paste (take soft room temp butter and mix it with equal parts flour) to the gravy, stirring to thicken (it must boil).

    Serves: 8-12 people

    Difficulty: Medium

    Time: 3 hours over the course of 2 days


  • Sage Stuffing: A Thanksgiving Series

    It’s called “stuffing” for a reason…

    The overwhelmingly tasty Sage Stuffing is probably my favorite part of my family’s Thanksgiving meal. ¬†It‚Äôs full of butter, sausage, and sage. ¬†No watching your waistline here!

    It’s SUPER important to note that I NEVER stuff the bird. ¬†Never.

    It really messes with the time it takes to cook the turkey and causes it to cook unevenly.  More often than not, if you stuff your bird, the inside of the stuffing is so compact that it may never cook, leaving it bacteria-laden and susceptible to making your guests sick. Ew!

    The solution? Just do all the stuffing in a glass baking dish (or two), and add chicken stock!  You get a moist interior and crisp exterior, aka the perfect Thanksgiving Stuffing.  Best of all this dish is full of sage, my favorite herb.  Yum!


    If you do end up making some of the Bosworth family recipes, please share your creations with me and my family (I’m back in Laguna for the holiday!) using the hashtag #LoCooks . If you’ve enjoyed this series, please let me know if you’d like something similar for Christmas!



    1. 1 loaf of good sourdough bread cut into small cubes and dried out in the low-heat oven until stale

    2. 3/4 to 1 stick of butter

    3. 1 large onion, diced

    4. 4 celery sticks, diced

    5. 2 heaping tablespoons of dried sage

    6. 1 Jimmy Dean or Farmer John’s Sage Sausage

    7. 3 cups of good chicken broth (can add some Better Than Buillon flavoring to increase flavor)

    8. Salt and Pepper to season

    1. Cut bread into cubes and dry the cubes out on a cookie sheet in a 250F oven until dry, stale, and toasty.

    2. Melt butter in pan, add diced onion and celery until soft, add sage, salt, and pepper.

    3. Cook sausage in a separate pan until just about done, then add sausage and fat to softened onion and celery. ¬†Check the seasonings – you’ll need quite a bit since you’ll be adding bread and chicken stock.

    4. In a large bowl mix veggies, sausage, and bread making sure to coat the bread with the fat.  Taste test.  Add more salt, pepper, and sage per your taste!

    5. Pour 3 cups of broth over stuffing and mix together well.  Each piece of bread should be coated with fat and stock.

    6. Put stuffing mixture into a buttered 12×16 (or is it 10×15?) glass dish. ¬†Bake in convection oven at 375 for about 40 minutes (if it’s coming out of the fridge). ¬†Stuffing will be bubbling at the base and crispy and yummy on top.

    Serves: 6-8 people

    Oven: 250F and 375F

    Time: 90 minutes

    Level: Easy

  • Tackling the Turkey: A Thanksgiving Series

    Hi, everyone!

    It’s been a minute. ¬†I hope you’ve all been well!

    Launching Love Wellness has kept me quite busy, but I’m back and ready to share a couple Thanksgiving recipes with you! ¬†Throughout today, starting at 9:00 a.m. and ending at 1:00 p.m., I’ll be releasing some Bosworth-family secrets‚ÄĒtricks I use to ensure my feast, everything from prepping to cooking, goes off without a hitch.

    First recipe¬†I’m¬†starting with? The turkey, of course!

    If you’ve thawed out the sucker (2-3 days in advance, depending on size) and are still debating the best way to cook him, here are three techniques I use to ensure a foolproof turnout:

    1. I like to dry brine my turkey with kosher salt for 2 days before cooking him on Thanksgiving. You can dry brine a frozen turkey but start to thaw 2-3 days before doing so because getting it to cooking temperature takes FOREVER.  The dry brine helps to trap moisture in and creates a really nice flavor.
    2. I cook the turkey at 500 F for 30 minutes at the top using canola oil on the bird to create a beautiful brown skin and to create a moisture seal around the meat.
    3. After lowering the heat, I like adding some beer and wine to the bottom of the pan to help add additional moisture to the turkey as the liquid steams.


    If you do end up making some of the Bosworth family recipes, please share your creations with me and my family (I’m back in Laguna for the holiday!) using the¬†hashtag #LoCooks . If you’ve enjoyed this series, please let me know if¬†you’d like something similar for Christmas!



    1. 1 raw turkey (can be frozen, but you must start thawing it 2-3 days before Thanksgiving)

    2. A ton of kosher salt

    3. A ton of butter or duck fat

    4. Black pepper

    5. Canola Oil

    6. Cinnamon Stick

    7. 1 Apple, halved

    8. 1 Onion, halved

    9. Fresh Rosemary, thyme, sage

    10. Your best beer

    11. Your best white wine

    12. A very large plastic bag

    13. Large roasting pan

    14. Thermometer

    15. Twine

    1. Dry brine your turkey 2 days before Thanksgiving while allowing him to thaw out in the fridge. ¬†Wash the turkey, removing the neck and organs (but save them for gravy), and dry the bird very well. ¬†Next, turn your huge-ass plastic bag (must be air-tight once closed) inside out and set aside. ¬†So as not to cross-contaminate your salt, put the salt you’ll be using for the brine in a bowl separate from the salt you always use. ¬†Rub kosher salt all over the outside of the turkey and also underneath the skin on the breast. ¬†Be very gentle when peeling the skin away from the breast meat as you don’t want it to tear.

    2. Wash your hands and grab the inside-out bag, wrapping it around the turkey so once the bird is in the bag, it’s right-side out again. ¬†Tie the sucker shut (tight) and place the turkey breast side up in the fridge until Thanksgiving.

    3. On Thanksgiving preheat your oven to 500 F.  Take your turkey out of his bag and rinse all the salt off of him.  Dry him very, very, very well again and set aside.

    4. In a microwave-safe container (I just use a piece of tupperware), microwave your halved onion and apple along with your cinnamon stick together with some water for about 3 minutes until soft.

    5. Prepare to season the bird, butter and oil him up, and fill the cavity – aka have your butter and oil ready to go along with salt and pepper in specific bowls (so you don’t cross contaminate), and your onion, apple, cinny stick, and all your herbs. ¬†Make sure your roasting pan is out and ready to go and your twine is on-hand to truss.

    6. Salt and pepper the turkey very generously (but be prepared to move fast after this with your butter as the salt brings out moisture which repels the fat from sticking) outside and inside the cavity as well.  Like at least 3 handfuls of salt.  Seriously.  Massage the salt and pepper into the turkey.

    7. Butter the entire turkey, massaging into the breast as best as you can without breaking the skin. ¬†Insert onion, apple, cinnamon stick, and a bunch of fresh herbs into the cavity. ¬†If you’re making my Sage Stuffing Recipe¬†(it’s coming out at 10:00 a.m.) def use some sage!

    8. Tie the legs together using twine.  Watch this video on how to truss a turkey.

    9. Create a shield for the breast of your turkey using aluminum foil (this is Alton Brown’s genius idea) and set aside.

    10. Drizzle canola oil all over the outside of the bird so he is completely oiled up.  Leave no part oil-free.  Place your turkey breast side up in your roasting dish and into a 500 F oven for 30 minutes.

    11. After 30 minutes, reduce the heat to 350 and allow the bird to finish cooking for another 2 to 3 hours (depending on the size).  Add some beer and wine to the bottom of the pan.

    12. I wouldn’t recommend using the pop-out thermometer (generally included in most turkeys these days) to indicate total done-ness of the turkey. ¬†If the pop-out thermometer is in the breast and it pops out, the breast meat is done but the legs will definitely NOT be (they always take longer, just like on a chicken). ¬†If you’re super brave you can remove the turkey from the oven at this time and remove the legs from the rest of the body and put them back in the oven to continue cooking without over-doing the breast. ¬†If you choose to do this, simply set the breast and carcass aside on a cooling rack (over a cookie) sheet and let rest. ¬†Your thermometer should be in the deepest part of the thigh without touching bone, and should reach 160 before you determine your legs are done. ¬†160 is basically the magic number. ¬†Hit it and pull your bird out. ¬†Go to 170/175 like the Health Department¬†recommends and you’re going to have a dry turkey.

    12. Allow your turkey to rest for 20 minutes minimally no matter what. ¬†If you’ve removed the legs or chosen to keep them on, still let all the parts rest to allow the moisture to be sucked back in. ¬†Simply pop the bird back into the oven momentarily before serving to heat him right back up.

    13. SAVE THE BROWN BITS from your pan for gravy (recipe coming out at 11:00 a.m!).

    Time: 30 minutes to prepare the dry brine, about 4.5 hours start to finish for preparing and cooking the turkey

    Level: Medium

    Serves: Depends on how big your turkey is!

  • The Only Grocery List You’ll Ever Need

    Hey, hey!

    As New Yorkers, we are always hustling from place to place, fitting in as much work as we can into every day. Oftentimes, because other activities take precedent, grocery shopping becomes a dreaded chore, if not a burdensome task, better forgotten altogether.

    I get it. Why hold yourself to a taxing healthy standard when there are plenty of other “tastier” and time-efficient options out there?

    Well, we’re all in this together, and I want to help you, my client, commit to a healthy lifestyle.

    Without further ado, here’s a “Healthy Hustle”-approved grocery list you can pull up when you’re shopping for your¬†week’s worth of¬†nomz OR when you’re out at dinner trying to choose the healthiest option on the menu.



    • Apples
    • Avocados
    • Bananas
    • Blackberries
    • Blueberries
    • Grapes
    • Mangos
    • Pineapples
    • Strawberries
    • Raspberries
    • Tomatoes
    • Asparagus
    • Beets
    • Bell Peppers
    • Bok Choy
    • Broccoli
    • Brussel Sprouts
    • Carrots
    • Kale
    • Onions
    • Spinach
    • Squash
    • Zucchini

    PRO TIP: Load up on your veggies!


    • Almonds
    • Cashews
    • Pecans
    • Walnuts
    • All natural almond butter
    • Chia or flax seeds

    • Eggs
    • Greek yogurt
    • Goat cheeses
    • Hard cheese

    PRO TIP: Use cheese sparingly!


    • Extra lean chicken breast
    • Extra lean ground turkey
    • Extra lean beef
    • Salmon
    • Cod
    • Shrimp
    • Tilapia
    • Edamame
    • Black beans
    • Chickpeas

    • Quinoa¬†
    • Brown Rice
    • Brown Rice Pasta
    • Raw Oats
    • Sweet Potatoes¬†
    Cooking Tips
    1. Eat your food raw, steamed, grilled, or baked
    2. Fill most of your plate up with fruits and vegetables
    3. Drink at least 8oz of water every hour
    4. Plan and prepare your meals ahead of time
    5. Keep a smile on your face and make at least one person smile before you go to bed!

    Now that you have the ingredients, it’s time to get cooking! I will be posting one “Healthy Hustle”-approved meal every week on my social media channels.¬†Please feel free to share any recipes that you love that celebrate¬†these ingredients. Let’s¬†help others by sharing the things that make us feel healthier and happier!

    Happy (and healthy) Eating!

    Peace & Love,

    Emily Burkhardt



    Cover photo:¬†‚ÄúApple And Pear‚ÄĚ by Benjamin Flouw

  • Let’s Talk About Food

    My budding Julia Child,

    If you hate cooking, don’t have time for it, can’t be bothered to embrace how “healthy” tastes‚ÄĒor, really‚ÄĒare unwilling to admit you’re just a tad rusty¬†behind the stove, I, Emily Burkhardt, am here to cure your woes and save the day.

    Close your eyes. Take a deep breath.

    Now, imagine all those negative thoughts bursting into positive ones. POP! Yup, just like that. Believe it for not, with a little help and a lot of love from the folks at Mise en Place NYC, cooking can become incredibly stress-free.

    How, you ask? Well, keep reading.

    I get it. It’s one thing to shop for groceries but a complete other to peel, chop, and dice your ingredients. Mis en Place NYC gets rid of both hurdles by minimizing the time between deciding to cook and actually cooking!

    ‚ÄúWe believe in cooking at home ‚ÄĒ but we don‚Äôt believe it should be difficult. Mise en Place NYC¬†aims to enhance the way you interact with food from prepping and portioning each and every ingredient, to locally sourcing our produce where possible. We love gathering around the table, sharing moments and memories ‚Äď and that‚Äôs what we want to share with you because at the end of the day, whether you‚Äôre whipping up a romantic dinner for two, a feast for friends and family, or simply treating yourself to something healthier than takeout, who doesn‚Äôt like good food?‚ÄĚ

    I want all of you to feel like rockstars in every aspect of your life, including the kitchen. After all, eating is social and it never hurts to keep spreading the positive vibes. For this reason, I’ve partnered with Mis en Place NYC to create¬†one ‚ÄúHeathy Hustle‚ÄĚ-approved recipe a week that you can easily make at home.

    If you live in New York City, the Mis en Place¬†team will be offering a home-delivery option for the recipe I’ll be sharing on my social media. Yes, this means they will deliver the recipe’s ingredients (all prepped and ready to go) to your door. Saut√©e a little here and drizzle sauce a little there and you’ll be ready to serve a fantastic dish to your friends.

    Recipes will launch on my social media this week so make sure to follow The Healthy Hustle on Instagram or check out my website!

    Peace, Love & Healthy Lifestyle,

    Emily Burkhardt


  • How to Make an OG Mojito

    Happy National Rum Day!

    Here’s a shoutout to all the random national “holidays” that give us an excuse to eat, drink, and be merry!

    Rum, the star of today’s show, and possibly my favorite alcohol ever, also happens to be the front player in my never disappointing and always delicious cocktail¬†of choice‚Äďthe mojito!

    Before I share with you my top-secret and super easy recipe, let’s all imagine we’re here:

    Paradise (at least according to Architectural Digest)

    Did I set the mood? Great!

    For a girl who’s had all sorts of crazy mojitos, I’d like to pay homage to the OG. Hang on to your pants, we’re going old school.


    • 10 fresh mint leaves
    • 1/2 lime, cut in 4 wedges
    • 2 tablespoons white sugar
    • 1 cup of ice
    • 1 1/2 fluid ounces white rum
    • 1/2 cup club soda



    1. Put a couple mint leaves and a lime wedge at the bottom of your glass.
    2. Muddle the mint and lime to release its¬†juices.¬†This nice man¬†will show you how its done. If you don’t have a muddler, you can also use a wooden spoon.
    3. ¬†Add 2 more lime wedges and sugar to taste. Feel free to¬†add less if¬†of both if you don’t like your cocktails sweet.
    4. Muddle again.
    5. Fill your glass with ice.
    6. Pour your rum over the ice.
    7. Top the drink off with some club soda.
    8. Mix, sip, and repeat.



  • TheLoDown