• Who Doesn’t Love a Good Sock Heel? Especially These Ones!

    The weather in New York has been incredibly unpredictable this past week. One day it feels like spring, and the next day I’m quickly reminded we’re only halfway through winter. At least the sun is now setting a little on the later side. It’s been quite nice taking Blue out on his evening walks when there’s still light out!

    Like I mentioned in my last post, I’m a comfort-first kind of girl. On days when I’m not too sure how the weather’s going to hold up, I always opt for an ensemble that’s smart-chic—one that will keep me warm if the temperature suddenly drops, or one that can also be modified the other way if the weather miraculously warms up.

    When conquering the unpredictable, I layer.

    Given how nice and toasty I already was in my Wolford turtle-neck bodysuit and trusty Levi’s jeans, I probably could have done without my Theory tweed wrap coat. But, with the weather in mind and errands to run, I couldn’t leave my apartment without a soft, comfortable jacket, that pulled everything together and elevated my otherwise casual look.

    These Christian Louboutin sock heels, are, in my very humble opinion, to die for—mainly because they’re super comfortable to walk in. Yup, you read that right the first time! Louboutin heels are beautiful, yes, but comfortable? Not always. I couldn’t resist picking up this pair when I realized I could actually move around in them!

    Oh, and style trick! If you’re more on the petite end of the human height spectrum, cuff your jeans! The little extra touch makes a big difference. Your jeans will look like they were made for you.

    A minimal base or outfit is really the way to go.

    You can always dress your look up with accessories. I just grabbed a pair of Krewe sunglasses before heading out the door.

    Ear climbers are also a great way to add finishing touches. Mine are from Graziela Gems.

    So, yes, if you’re having a little trouble navigating the unpredictable—weather, obligations, and life—I hope this look will help you take fashion challenges off the plate.

    Let me know what you think of if you have any specific looks you’d like to see! x

     

  • 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.

     

  • My Detox Diet Diary An Update de Moi

    So how are your detoxes going, ladies?

    Mine is well…well, it’s going. I cannot tell you how many cravings I’m having – food, for my boyfriend who is in Asia, for baths, for expensive face creams. I almost ordered a quesadilla on Seamless last night at 930pm when I couldn’t sleep (I’m back home in New York but stuck on west coast time after a 12 day respite out there). I need my lover to come home soon to stop me from going off the rails and totally blowing it. He is almost en-route home from China and he can’t come quickly enough. Hopefully by the weekend that feeling of wanting to go open the refrigerator door and consume all the things in it will pass. In fact, I’ve read that after 3 to 4 days of cutting out gluten and dairy that those manic cravings DO indeed subside.  So, I’m waiting for that to happen. In the meantime, standing there with the door open, the cool air and bright lights shining on my face makes it almost feel like I’m eating delicious things.

    In the meantime, I’ve really been enjoying eating a very clean diet.  I’ve been sleeping well once I actually get to sleep, I’ve been

    waking up with more energy and motivation,

    and my poops haven’t been bad either. I’ve always had a weird digestive system and dare I say it COULD BE finding a rhythm? I think it’s also because I’ve been taking my Love Wellness probiotics and vitamin diligently, and that’s helping tremendously.

    Deciding what to eat is quite easy now, where as before it would take me an hour at times to pick through my unlimited dining options. My choices are limited and I’ve stocked the fridge with only nice things and so sipping on a cup of bone broth for breakfast is easy-peasy. Yea, bone broth for bfast is really good. You should try it! My fave is Kettle & Fire and EPIC makes a really nice chicken broth as well.  Both of these brands are guaranteed organic, anti-biotic free, and the cows are grass-fed which should make you feel safe to consume these.

    Outside of bone broths, I’ve been drinking a lot of paired-down smoothies in the a.m. and also as snacks throughout the day. I’ve eliminated yogurt (yum), agave (yum), and other fillers that pack on the calories and take aim at the good bacteria in your gut in an effort to recreate some good life parties in my tum-tum. I’ve been adding tons of frozen kale together with anti-oxidant berries (some fruit is okay), ice cubes, raw almonds, and water. Whipped together in the VitaMix, I’ve been very happy with the results. I’m calling it the “Detox Drink” and it’s my go-to for when I get peckish.

    On a totally unrelated food-note, I love baths. My boyfriend thinks I’m crazy, as do other non-bath takers, but they are totally healing and meditative for me. Stay with me as I’m getting to the point. I add

    2 cups of epsom salts

    along with some baking soda to my evening tub, and it’s a really nice way to end my day/congratulate myself/do something nice for me alone after a long day of work and minimalist eating. Epsom salts ALSO contain a TON of magnesium which can be absorbed a bit through the skin in a bath, and since magnesium is one of the better minerals that soothes nerves and helps sleep come quickly, taking a bath in a ton of it is really quite nice. The water gets silky smooth and it feels like a spa treatment at home that costs almost nothing (me likey). Sometimes I even start my day with a bath too.

    That’s my detox diet update for now. I’ve made some FANTASTIC tacos that are diet-friendly that will be coming up on the blog soon. I make the tortillas from scratch using

    cauliflower and eggs.

    They’re so delicious I may never go back to reg tortillas again.

    XO, LO

  • TOXINS, BE GONE Let Our 14 Day Detox Be Your Guide

    ready for a do-over? 

    Us too. Instead of looking back at 2016 with despair, it’s time to shake off the ghosties of holidays-past and look to tomorrow for hope, health, and happiness. It’s the only way to live, really. Why look behind you when it’s much to do about nothing back there?

    Along with fans of Love Wellness, my collection of natural and doctor-recommended feminine wellness products, us gals at TheLoDown are about to embark on a 14 day journey of peace and love (starting Monday, January 9th). Why? Because we know that the only way to reclaim the health of our bodies and minds is through

    food, sleep, exercise, meditation, and love.

    Deep down you innately know this to be true. No matter how skinny it is, that latte you rely on every morning isn’t doing you any favors.  Why not back away slowly from your vices of choice (ciggies, gluten, ice cream, diet coke, etc.) and join us as we step into a revolutionary 2017?

    Ditch gluten, dairy, booze, and caffeine for 14 days (yes, two whole weeks) and experience the tremendous results. In truth, a two-week health turn-around is pretty miraculous. You’ll feel energized, you’ll sleep better, your skin will clear, your mood will brighten, and any yeast or BV infections you’ve been playing host to will subside. The science is out there, people.  By ditching gluten and dairy, you give your body a chance to heal from the inflammation you’ve mercilessly inflicted upon it.  

    Inflammation manifests itself in many forms:

    headaches, bloating, diarrhea, constipation, acne, insomnia, depression, arthritis…

    I could go on and on. Trust me, people go Paleo not just for the waist-slimming benefits. They do so because it affects their overall health in miraculous ways, top to bottom.

    So…are you in?

    If so, check back often over the next two weeks as I keep my own detox diary and share recipes from my kitchen, along with tips I’ve found help curb cravings and quiet a chattering mind. The goal here is first and foremost to eliminate bad guys from your diet that affect the delicate microbiome, the billions of bacterial colonies that you host and in turn, keep you healthy.  It’s proven that gluten and dairy (for those who have a sensitivity) wipe out these good guys, and as a result, immunity and health go down the shitter. When your microbiome is in peril the inflammation begins, spreads, and makes you feel pretty sub-par.

    In general, here’s what my 14 Day Detox Diet entails:

    1. Eliminate gluten. This means wheat, flour, barley, and 99% of processed foods.
    2. Eliminate dairy. Yes, goodbye yogurt. Get good bacteria via probiotics instead.
    3. Eliminate caffeine. It can mess with stress hormones and inhibit good sleep habits.
    4. Eliminate processed foods and drinks in general. Tons of bad guys hiding in there.
    5. Eliminate sugar (natural sugar in limited amounts of fruit is ok).
    6. Meditate for 20 minutes a day to let your body know it’s in a safe, restful state. I love the Headspace app for easy, guided meditation.
    7. Sleep for a minimum of 7 hours. Go to bed earlier if you must. It will be nice, I promise.
    8. Drink 8 eight ounce glasses of water a day. Hydration keeps things moving and the body functioning properly.
    9. Add probiotics and an anti-inflammatory supplement to your diet to soothe the body and recolonize good bacteria.

    In short, if you do the detox with us, you’re going to feel and look better, poop a ton, kick yeast infections to the curb, feel excited to exercise, and sleep like a baby. There’s really nothing to lose, except a few pounds and any nasty, lingering feelings from 2016. The Detox begins on Monday, January 9th. Clean out your fridge, restock it with veggies, and look out for Detox-friendly recipes direct from my kitchen to you!

    xo, Lo

  • run, run, run get moving, like, now

    I’ve been running again.  

    Not as in an easy jog around the neighborhood. I mean full out, heart-pounding, sweat-dripping, running. It feels excellent to be moving, to feel my body in motion, so alive, so powerful as I dart through the cobblestone streets of lower Manhattan. When’s the last time you really moved?

    As a newly minted 30 year old, I’ve been reclaiming hobbies of my youth that have fallen by the wayside with the passage of time. I was a cross-country runner in high school. If I tried really, really, hard I could get a mile behind me in under 6 minutes. Miles 2 and 3 of my races weren’t quite as fast as that first one, but hey, a girl could try. And now all of a sudden, after years of pilates and yoga, even in the brisk temperatures of a winter that’s closing in on us, running is joyful again.

    The best part of rediscovering something you love is the consideration of what to wear when doing said activity (at least if you’re a lady who lights up at the notion of new workout tights like myself). I have stacks of gear that fit the bill, but it sure is fun to treat yourself to a few new items to encourage the flow of motion. For me, I’m a lululemon lover, and for my runs I’ve turned to them to keep me protected from the elements so I can get out there, and just…enjoy.

    Sprinting through Tribeca in the Rest Less 1/4 Zip and Featherlight Tights.

    I love a new black tight, and the transparent panels on the back of the Featherlight, along with an enviable V-shaped crop at the ankle gives some edge to my new go-to. They’re thin without letting in the cold around you, so moving quickly doesn’t feel cumbersome whatsoever. Sweat-proof and quite flattering, I’m going to pick these up in the iridescent color as well.

    Just Keep Running…

    …Just Keep Running…

    To stay warm up top, I LOVE the fittingly named Rest Less 1/4 Zip, especially in this festive pattern and lovely heather grey. It’s really warm without being overwhelmingly thick, just like the tights featured here as well.

    Cruising Down Collister Street.

    A Final Stretch…

    Take it from me, getting outside when it’s chilly is far more invigorating than it is daunting.  Whether you’re running, hiking, rowing, cycling, power-walking, snow-shoe-ing, or whatever-ing, just get out there, like, now.  For your many gear needs, check out some of my other faves from lululemon’s newest collection.


     

    Photography by Stephanie Cheng.

  • The Power of Pink with bodega flowers, crosswalks, and jelly shoes

    Give me pink or give me death.  

    Now, I know that pink is “in” right now – hello, Glossier ads and sweaters at Barneys – but it’s also my second favorite color (behind orange of course). I’m delighted at the multitude of affordable ways to incorporate soft shades of pink, blush, rose, and nude into my wardrobe as of late, as pink has always held a special place in my heart as the symbol of all things female, sexy, and mysterious.  Yea, I think pink can be mysterious.  A woman in pink most definitely gives you pause.

    Today I’ve paired a slick pair of light pink trousers with a long, navy coat for warmth against the brutal winds coming off the Hudson River, and a basic white turtleneck. To finish the look I’ve added a pair of clear, jelly sandals that are the opposite of sensible. Who needs comfort when you have the sauciest of shoes on your feet, daring the almost freezing temperatures to tickle your toes?

    Jelly, or Jam, These Shoes are Sweet.

    I’m off to the bodega in this outfit…

    …because whether you’re running a quick errand to pick up some of the city’s most affordable tulips, peonies, and baby’s breath or you’re heading into a meeting with your boss, a smart pair of trousers matched with an oversized coat really won’t do you wrong.

    Roses for the win.

    Home I went, flowers in hand, eager to get them into fresh water so they’d make it a day longer than anticipated.  I think they lasted for an entire week – not bad for bodega buds.  The sweetest part of my day and this outfit?  Shoe envy.


    Explore more ways to incorporate pink into your everyday look with some of my favorite pink pieces of the moment, right here…

     


    Photography by Stephanie Cheng.

  • 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!

  • What To Do When You Have a Problem “Down There”

    Okay, TMI time: I have had a yeast infection before.

    But is it really TMI?

    Haven’t most women experienced the discomfort once in their lives?

    I have one friend who insists she has never had anything “weird” happen down there —God Bless Her—but if you’re in the same category I’m in (UTIs, BV, and other mysterious ailments), you’re probably frustrated by the endless cycle of anti-biotic and antifungal treatments prescribed by your doctor.

    In fact, I often find that these “cures” exacerbate my problems. Why did I buy that damn Monistat in the first place? While marked “safe for women,” they’re filled with chemicals like propelyne glycol (a culprit on the Dirty Dozen list). Makes you wonder who gave these products the green light, doesn’t it? Bottom line: there’s a lot to be desired when it comes to feminine wellness.

    I’ve suffered long enough.

    A doctor once told me I “just have bad plumbing” and I should “learn to deal with the hand I’m dealt.”

    I’m sorry, but it’s 2016 and women’s health, including my own, cannot and should not be so cut and dry.

    Inspired by my personal frustrations with what’s readily available, not to mention the it-is-what-it-is attitude amongst some old-school medical practitioners, I’ve created Love Wellness, a new line of natural, doctor-recommended products that target common issues most women face down there.

    The collection includes products that work on their own and together to relieve treatment-resistant, tricky infections. They also help to maintain health from the inside out. Best if all, women can finally clean their bodies safely with pH balanced wipes and cleansers.

    The Killer (boric acid suppositories) and Good Girl Probiotics

    The Killer (boric acid suppositories) and Good Girl Probiotics

    Developed based on the recommendations of medical specialists and nutritionists that have helped me conquer my “bad plumbing” over the years, Love Wellness features a line of solutions that are natural. Our Killer, for example, features boric acid, a mineral found in seawater that is used to treat yeast infections when go-to traditional methods fail. Our favorite OB/GYN, Dr. Lindsay Appel, notes that

    “Boric acid suppositories are an excellent alternative for women who have failed traditional treatment methods for bacterial and yeast infection or suffer from recurrent infection.  One of the difficulties I have had in prescribing boric acid is that it often needs to be either purchased at a compounding pharmacy or made into a capsule by the patient herself which can be burdensome, especially because many women would like to be discreet when performing vaginal hygiene.”

    allproducts_ingrass_full

    Besides compounding boric acid, we’ve also formulated doctor-recommended probiotics made with the same bacteria that naturally occur in the vagina to help maintain good gut health.

    Fun fact: did you know that the gut is the home of the our immune system and has a huge influence on what’s happening in the vagina?

    That said, if the bacteria is compromised, whether in the gut or the vagina, you can expect things to be thrown off.

    Do It All Wipes and pH Balancing Cleanser

    Do It All Wipes and pH Balancing Cleanser

    Our pH balanced products, on the other hand, are great ways to help maintain cleanliness. Made with soothing coconut oil, our Do It All Wipes  are perfect for cleansing on the go and our all-natural pH Balancing Cleanser is great for both quick and long showers.

    Before you go wild on me here, note that WE KNOW the vagina is self-cleaning.

    Internally it takes care of itself. Nothing in our line aims to change that. The cleansing products we’ve created are for external use only. They take care of the skin and surrounding area a woman may wish to wash.

    So, Lo, how safe is it to use externally?

    According to Dr. Appel,

    “When used externally, it is safe to use pH balanced cleansers and wipes.  When used internally, these cleansers can actually change the pH and decrease the ‘good’ natural bacteria in the vagina and increase infection risk.  Basically, when used internally, these products don’t allow the vagina to be self-cleaning.”

    In short, it’s okay to use a little more than warm water externally when the product is natural and pH-balanced.

    Perfect Condition Vitamin, Good Girl Probiotics, and Blue Tea

    Perfect Condition Vitamin, Good Girl Probiotics, and Blue Tea

    All in all, my overall goal with Love Wellness is to provide women with natural alternatives to cure what ails them.  There’s a movement among women, especially in online communities (one that I hope jumps beyond the internet), to turn to natural products and ingredients to help maintain longterm health and treat chronic infections.  We’re taking that mindset to the masses with our collection and we believe that what we’re offering provides a 360 approach to do so.

    We’ve already received countless notes from new customers who are having great results.  One of my favorites is below, from Sarah W, a Clinical Psychologist:

    “I just wanted to take a moment to express how incredible your products have been for me. I’m 31 and have been prone to chronic infections for the greater part of my adult life. I’m very sensitive to most medications, and I’ve often felt like my doctors have been quick to prescribe strong steroid medications that only exacerbate the issues I’ve had. I purchased your boric acid, probiotics, cleansing wipes, and vitamins, and in less than a week my body is feeling better than it has in years. I’m a psychologist and appreciate the importance of a holistic approach to health, and wanted to sincerely thank you for creating a really incredible line of products for women like me. I wish you the best of luck with your business and will encourage all of my friends to try your products!”

    Sarah, we’re so excited to have you on board and we appreciate your support in spreading our message of good, natural health for all women!

    If you want to give Love Wellness a try, use my favorite coupon code, LADYLOVIN for 15% off your purchase!  Thanks for tuning in.

    aboutus1

  • Get Answers to 10+ Tricky Questions: #LIVE with Lo

    #LIVE

    WEDNESDAYS @ 8PM EST

    Another week, another #LIVE event with me!  We’re just getting started with our regular schedule of going #LIVE on Wednesdays at 8pm EST so definitely mark your calendars to participate.

    Tune in to the stream below and subscribe my YouTube channel right here.  I hope you enjoy this Ask Me Anything video!



     

     

  • TheLoDown