• How to Make Sweet Potato Toast

    Toast is an easy, fail proof, and delicious way to enjoy breakfast or brunch and can be made savory, sweet, or with avocado! Unfortunately, not everyone can eat toast as frequently as they would like to. Some people prefer to eat whole, unprocessed foods, while others are gluten-free, paleo-friendly, or too nutrient dense to indulge in toast.

    Enter: the sweet potato.

    Sweet potatoes are a great alternatives to toast. High in beta-carotene, they can help keep your hair, eyes, and nails healthy—just like carrots! They, of course, are also super delicious and much better for you than the standard bread.

    This sweet potato toast trend went viral a while back and still makes an appearance on Instagram and Pinterest so today I’ll teach you how to make your own with 4 vegan topping suggestions!

    TOPPING SUGGESTIONS

    • almond butter + banana + cinnamon
    • tahini + fig + agave
    • avocado + chili flakes + lime
    • crunchy almond butter + frozen mixed berries + hemp seeds
    • hummus + cucumber slices + paprika

    Sweet Potato Toast


    • Prep Time:
      5m
    • Cook Time:
      10m

    Ingredients

    • 1 Large Sweet Potato
    • Toppings of Your Choice!

    Instructions

    1. Wash and dry your sweet potato, and peel the skin if you prefer.
    2. Make lengthwise slices about 1/8 to 1/4th of an inch thick. If you have a mandolin, using one will make this much easier! If not, slice as thinly as you can (the thicker the slice, the longer you will need to toast it for).
    3. Toast the slices in a standard toaster, or a small toaster oven, for about 5-8 minutes. If your slices are on the thicker side, you may want to flip them and cook for another 5-8 minutes. You can also use a toaster and just keep pressing down to re-toast until you reach your desired texture. You can enjoy these a bit crunchier, or toast repeatedly until they are more on the soft side.
    4. Enjoy with your favorite toppings and get creative!

  • Slow Cooked Eggs in Ghee A 5 Star Breakfast

    When I first whipped this together a week or so ago and took my first bite, I was immediately taken away from my kitchen and into a 5-star restaurant somewhere far, far, away. This dish tastes FANCY, subtle, and extremely, extremely nutty and delicious. Like, I want to have this for breakfast everyday for the rest of my life. Eggs are a gift from the gods, and when they’re cooked low and slow they are truly heavenly.

    What’s in it? Eggs cooked low and slow in copious amounts of ghee, butternut squash, and arugula. Simple ingredients, delicious low-profile taste, and truly satisfying. Being able to indulge in the intoxicating taste of butter without the guilt (ghee is clarified butter that’s free of the dairy) is revolutionary. It’s been used for centuries in India, South Asia, Iranian, and Arabic cuisine but it’s really having its moment here in the west right now. It’s actually GOOD for your health. That’s right, fats can be good for you. Among other things, digesting ghee stimulated the secretion of gastric acid which aids in the digestive process. Better digesting equals better weight management and health. It’s also rich in medium chain fatty acids like coconut oil, so it’s a great energy source.

    This recipe is easy to cook en masse too – for a brunch, lets say. Just get a few pans going at once and you’ll be able to serve 4-6 people the meal of their lives in a flash. Best part – this meal is gluten free, dairy free, grain free, and guilt free. Rejoice!

    Slow Cooked Ghee Eggs

    • Prep Time: 5m
    • Cook Time: 5m
    • Total Time: 10m
    • Serves: 1
    • Yield: 3 eggs
    • Category: ,

    Ingredients

    • 1 tablespoon ghee
    • 3 eggs
    • 1 pinch fresh black pepper
    • 1 pinch salt
    • 1/2 teaspoon sweet paprika
    • 1/2 cup butternut squash, cubed
    • 1 tablespoon olive oil
    • 1/2 cup fresh arugula

    Instructions

    1. In a small saucepan, melt ghee over medium-low heat. When melted, crack 3 eggs into the pan and turn the heat to low. Sprinkle salt and pepper over the eggs.
    2. Meanwhile, combine butternut squash with olive oil and a bit of black pepper in a small glass bowl and microwave for 5 minutes (you could roast but it would take a while). If you have any leftover roasted root veggies from a previous meal those would be perfect as well. Cook butternut squash until soft.
    3. Cook the eggs low and slow for a minimum of 5 minutes. Pick up the pan and swirl the ghee around to cover the tops of the eggs. Place a small lid on the pan towards the end to firm up the whites. The egg whites should be cooked through but soft, and the yolk should be runny when broken with a fork.
    4. When the eggs are done, use a spatula to gently loosen from the pan. Slide the eggs and ghee out onto a warmed plate. Sprinkle with paprika.
    5. Add butternut squash and arugula to plate and enjoy!
  • Chicken and Rice Soup with stock from scratch

    on a cold and dreary wednesday, doesn’t some chicken and rice soup sound so, so good?

    I think so. I woke up this morning to an ick nasty day but a pasture-raised, antibiotic free whole chicken in my fridge so of course my next move was to make some extremely tasty soup from scratch. My boyfriend loves this soup: the stock is from scratch so the flavor is divine, and it’s low in calories, and high in protein. The stock bones provide excellent nutritional value so if you’re suffering from a cold or the flu, eating a bowl of chicken soup REALLY will help you get better more quickly.  The full recipe is at the bottom of the post. Enjoy!

    Breaking down a whole chicken can be daunting if you’ve never done it before. I suggest watching a how-to on YouTube, or asking your butcher for chicken bones in addition to breasts and legs (skin off) for the actual chicken you’ll eat in the soup. I was filming with one hand and cutting with the other so the vid below only shows the pieces post-break down.

    Here I have my chicken separated into bones, breasts, and legs. The bones will be used for stock.

    Next, for tasty soup I like to brown my bones and veggies to create brown bits (the flavorful stuff) in the bottom of the pan. Because this stock is going to be used just for my soup, I deglaze the veggies after they brown too.

     

     

    Once everything is deglazed, it’s time to add the bones back, along with enough water to cover the chicken completely, reduce, and leave you enough stock for soup.

     

    Then add some peppercorns, bay leaves, and parsley stems.

     

    Once your stock is done, remove the bones and veggies and strain through a colander.

    This turned out so beautifully and tastes so rich. No salt added at all! Amazing!

    At this point, add new vegetables, your breasts and legs, and simmer for about 40 minutes. You don’t want to boil the chicken or it will be too tough. We’ll be shredding it once it’s done and adding it back into the soup to be served!

    This will simmer for about 30 minutes – once your chicken is done get it shredded immediately and serve your soup over rice.

     

    and….voila, it’s done.

     


     

    Chicken and Rice Soup

    • Prep Time: 30m
    • Cook Time: 2h 30m
    • Total Time: 3h
    • Yield: 6 bowls of soup

    Ingredients

    • 2 tablespoons ghee
    • 1 whole chicken, broken down into bones, breasts and legs (with skin removed)
    • 1 onion (half cut into 1 inch pieces for stock, and the other half cut into smaller pieces for the soup)
    • 4 carrots, (2 carrots cut into 1 inch pieces for stock, and the other 2 cut into smaller pieces for the soup)
    • 3 celery stalks (2 cut into 1 inch pieces for stock, and the other 3 cut into smaller pieces for the soup)
    • 1/3 cup white wine
    • 6 bay leaves
    • 1 handful of parsley stems
    • 1 tablespoon black peppercorns, whole
    • 10 cups water for stock
    • 1 tablespoon ground black pepper for soup
    • cup white rice

    Instructions

    1. Using a sharp carving knife, break down whole chicken into breasts and legs, and bones. Use the backbone and wings as bones for stock. Remove skin from breast and legs and put those into the fridge.
    2. Chop up all your veggies, setting aside the appropriate amounts for stock and soup.
    3. In a large pan, melt ghee over medium high heat. Add your chicken bones and brown until there are lots of brown bits in the bottom of your pan. Remove bones from pan and save to the side. Add your onions, carrots, and celery and brown.
    4. Deglaze your veggies with white wine. Allow to boil for a minute or so while stirring, and add the chicken bones back in. Add about 10 cups of water (or enough water to completely cover the chicken), 3 bay leaves, a handful of cleaned parsley stems, and black peppercorns. Bring up to a boil and cook for 1.5-2 hours, or until it tastes delicious.
    5. Once your stock is done, remove the bones using tongs and dispose into the trash. Using a fine mesh colander, drain the stock into a bowl to remove the vegetables, peppercorns, etc. Use a spoon to press down on the vegetables to remove as much stock from them as possible.
    6. Pour your cleaned stock back into your pan. Add your chicken breasts and legs, fresh/raw onions, carrots, celery, and additional bay leaves and parsley, along with ground black pepper. Simmer for about 30 minutes until the chicken is cooked through.
    7. While the soup is cooking, prepare your rice. Combine 2 cups dry white rice with 3 cups water and bring to a boil. Cover with a lid, reduce to low, and cook for 15 minutes. After 15 minutes, remove from heat and let stand for 10 minutes before fluffing.
    8. When the chicken is cooked, remove from the soup and shred on a cutting board using two forks. Return the chicken to the soup and serve over rice in a warm bowl.

     

  • The Detox Drink A Minimalist Smoothie for the Minimalist in You

    Day 5 of the Detox is here.

    Can I just say I woke up feeling GREAT today? I’m like, high on life, man. Also, my boyfriend gets home in a mere 5 hours so that probably helps the situation. I’m so in love, you guys. So. In. Love. Last night I spent the evening face-masking and putting Olaplex in my hair so that I’m at peak gorgina status today when he comes home. Just like Cher in Clueless I’ll even have something in the oven for his arrival (it’s a roast and it’s going to be bangin’ and it’s on the Detox Diet).

    But you’re here for this smoothie recipe, aren’tcha? My ramblings about love don’t belong on the le blog today. Alright, I’ll give you what you came for. And if you’re reading today, as in Friday, January 13th, there is a video of me making the Detox Drink on my Instagram Story….

    I’ve grown to love smoothies over the years after being strictly ANTI-smoothie in my adolescence. One of the original Jamba Juices was in Laguna Beach (my hometown) and I never bought into the extremely sweet, kinda (?) tasty, but full of shit smoothies they were peddling. I don’t have a sweet-tooth, plain and simple. Alas, I’m 30 now and I acknowledge that a smoothie is a great way to get some nutrition and good calories into my body quickly and that it does not have to resemble sugar plum fairies in whipped up form. For the purpose of the Detox Diet, a paired-down smoothie is a must as we’re saying goodbye to gluten, dairy, sugar (some fruit is ok), and processed foods. I like thinking of it as a “minimalist smoothie” for the minimalist girl in me. So even though it’s not full of agave, and yogurt, and other things we’re saying “NO” to right now, I swear on my Mother that the Detox Drink is REALLY good, and tastes super clean.

    Let’s get to the recipe…

    The Detox Drink

    3/4 cup cold, filtered water

    1/2 cup frozen, organic kale leaves

    1/2 cup frozen, organic blend of antioxidant berries and seeds (blackberries, blueberries, raspberries, cherries, pomegranate seeds, strawberries)

    1 tablespoon chia seeds – protein source

    1 tablespoon collagen hydrolysate (kosher) – pure protein and good for bouncy skin 

    1. In a VitaMix or other high speed blender add all the ingredients together and blend for a minimum of one minute.
    2. Pour into a beautiful glass, because it’s important to truly enjoy yourself while drinking your breakfast. Add a straw if you’re so inclined.
    3. Snap a pic and put it on Instagram and tag me @lobosworth and #DetoxDrink so I can see your masterful work.

     

    Interested in some of the items I’ve mentioned in this post? They’re right down here for you to peruse.

     

  • 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—if not relaxing—to 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?

  • Try These Clean Holiday Treats!

    Happy Holidays, Everyone!

    While this time of year is usually the happiest, it’s not always the healthiest. From cookies to fried latkes, many people (myself included!) find it hard to escape the unhealthy temptations.

    A sweet lover through and through, I am usually overwhelmed by the amount of sugar-filled treats that come by way. Do I get sick of them? Um, hello! Never! But, I do know it’s not the best idea to ride a constant sugar high.

    That being said, I’ve come up with a couple recipes to make your holiday indulgences more or less guilt-free.

    Let’s get a cookin’!

    PRO TIP: Bring one of the following treats to your next party! Should you feel the need to let loose (a.k.a tell yourself you’ll start that diet tomorrow), you can snack on these yummy and nutrient snacks instead!

    Peppermint Chocolate Bark

    4 oz. unsweetened baking chocolate
    ¼ cup coconut oil
    ¼ cup honey
    8 drops peppermint essential oil

    Place chocolate and coconut oil in double boiler on medium high heat. Once it is all melted, turn off heat and add the honey and peppermint essential oil. Place on parchment paper lined baking sheet and in fridge or freezer until hardened. 

    Donna’s Hot Nuts

    2 egg whites
    2 cups roasted almonds
    2 cups roasted cashew nuts
    2 cup walnut halves
    2 tbsp curry powder
    1 tbsp ground cumin
    1 ¼ tsp cayenne peper
    1 tsp ground cardamon
    1tsp ground cinnamon
    2 tbsp honey

    My mom’s recipe! Mix everything together and place it on a baking sheet. Bake for 45 min at 250°F.

    Coconut Oil Fudge

    ¾ cups coconut oil
    ¾ cups cocoa powder
    ½ cup coconut milk
    ⅓ cup raw honey
    2 teaspoons vanilla essential oil
    A pinch of salt

    Mix the ingredients together and put it in the fridge to harden.

    5-Ingredient Brownie Bites

    2 eggs
    1 banana
    2 scoops of Quest chocolate milkshake protein

    Mix and bake at 350°F for 12-15 minutes. Spread a little Nutella (not so clean) or nut butter (clean) and top with crushed nuts.

    Save the calories and eat the sweets!

    Peace & Love,

    Emily Burkhardt

    Feature image via One Little Project

  • 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!

    205984_173864359352490_120477091357884_423259_6042414_n

    A MOTHER:

    “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.

    CREATOR OF SWEATSCALE:

    “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.

    AN ADORABLE 2 YEAR OLD:

    “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.

    A SISTER

    “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.

    A FELLOW FLYWHEEL INSTRUCTOR

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

    Favorite breakfast: two eggs and an arepa—Columbian breakfast all the way!

    AN ACCOUNT EXECUTIVE IN DIGITAL SALES

    “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.

    A M.S. STUDENT OF NUTRITION AND CURRENT DIETETIC INTERN

    “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’t 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.”

    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.

    ME

    “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!

    x

    Lo

    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—any 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 sautéed “mini cabbages”—as I like to call them—are 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!

    x

    Lo

    1. 2 pounds brussels sprouts

    2. 2 tablespoons olive oil

    3. 1 cup pomegranate seeds

    4.¼ cup pine nuts

    5. 2 tablespoons fresh lime juice

    6. 1 tablespoon apple cider vinegar

    7. 1 tablespoon extra-virgin olive oil

    8. ½ tablespoon tahini

    9. ½ tablespoon pure maple syrup

    10. ¼ 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’t 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!

    x

    Lo

    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’s 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!

    stuffing

    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!

    x

    Lo

    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—tricks 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.

    turkey

    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!

    x

    Lo

    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.

    unnamed

    FRUIT

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

    PRO TIP: Load up on your veggies!

    HEALTHY FATS

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

    • Eggs
    • Greek yogurt
    • Goat cheeses
    • Hard cheese

    PRO TIP: Use cheese sparingly!

    PROTEIN

    • Extra lean chicken breast
    • Extra lean ground turkey
    • Extra lean beef
    • Salmon
    • Cod
    • Shrimp
    • Tilapia
    • Edamame
    • Black beans
    • Chickpeas
    GRAINS (GOOD CARBS)

    • 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

    @thehealthyhustle

     

    Cover photo: “Apple And Pear” 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—or, really—are 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!

    “We believe in cooking at home — but we don’t 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 – and that’s what we want to share with you because at the end of the day, whether you’re whipping up a romantic dinner for two, a feast for friends and family, or simply treating yourself to something healthier than takeout, who doesn’t like good food?”

    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 “Heathy Hustle”-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. Sautée 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–the 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.

    HERE’S WHAT YOU’LL NEED:

    • 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

     

    HERE’S HOW YOU DO IT:

    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.

    DRINK UP!

     

  • TheLoDown