• The Only Grocery List You’ll Ever Need

    Hey, hey!

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

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

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

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



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

    PRO TIP: Load up on your veggies!


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

    • Eggs
    • Greek yogurt
    • Goat cheeses
    • Hard cheese

    PRO TIP: Use cheese sparingly!


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

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

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

    Happy (and healthy) Eating!

    Peace & Love,

    Emily Burkhardt



    Cover photo: “Apple And Pear” by Benjamin Flouw

  • I Cooked Ramen For The First Time Ever


    Long story short, I cooked ramen from scratch for this first time ever this week.  On top of that I also prepared this meal for a group of strangers I welcomed into my house.  Basically, the pressure was on.

    I like to come up with recipes from scratch and as a trained chef I’m pretty good at opening the fridge up and creating something tasty my friends and fam will enjoy. However….in the case of ramen I made the wise decision to seek out help in the form of a recipe to get me through this challenge.  It’s a 15 hour process to make this delicious meal properly from scratch – so if you’re going to make it, give yourself ample time (definitely the day before your event).

    I chose to follow this recipe from Chow Hound for Slow Cooker Pork Ramen.  Safe to say, it took so very long to make, but it was absolutely a hit.


    P.S. The lipstick I’m wearing is Make Up For Ever Artist Rouge in Mat M102.

    Slow Cooker Pork Ramen

    3 pounds boneless pork shoulder, cut into 3 equal pieces

    Kosher salt

    2 tablespoons canola oil (if including the optional browning step)

    1 yellow onion, coarsely chopped

    6 garlic cloves, chopped

    1 (2-inch) piece fresh ginger, peeled and chopped

    8 cups low-sodium chicken broth

    1 leek, halved lengthwise and coarsely chopped (white and green parts)

    1/4 pound cremini or button mushrooms, brushed clean and coarsely chopped

    Low-sodium soy sauce for seasoning

    Sesame and/or chile oil for seasoning

    1 1/2 pounds fresh ramen noodles

    8 large eggs (optional)

    About 4 green onions, finely chopped (white and pale green parts)

    1. Season the pork with salt.
    2. This step and the next are optional: Put a flameproof slow cooker insert on the stovetop over medium-high heat, then add the oil and warm until hot. (Or, use a frying pan for this step). Working in batches if necessary to avoid crowding, add the pork pieces and sear them on the first side without moving them until well browned, 3 to 4 minutes. Turn the pieces and sear on the second side until well browned, 3 to 4 minutes longer. Transfer to a plate and set aside.
    3. Pour off all but 2 tablespoons of the fat from the insert and return the insert to medium-high heat. Add the yellow onion and sear, without stirring, until browned, about 5 minutes. Stir in the garlic, ginger, and 1 cup of the broth and deglaze the insert, stirring and scraping up any browned bits from the insert bottom, then let simmer for 1 minute.
    4. If you have included the browning step, transfer the insert to the slow cooker, add the leek, mushrooms, and the remaining 7 cups of broth, and stir to combine. If you are starting here, combine the pork, yellow onion, garlic, ginger, leek, mushrooms, and broth in the slow cooker. Cover and cook on the low-heat setting for 8 hours. The pork should be very tender and the broth should be fragrant.
    5. To assemble: Transfer the pork to a cutting board. Using 2 forks, break the pork into bite-size chunks, removing and discarding any large pieces of fat. Strain the broth through a fine-mesh sieve into a bowl and discard the solids. Using a large spoon, skim off and discard any fat from the surface of the broth. Return the pork and broth to the slow cooker and season to taste with soy sauce and sesame and/or chile oil. Cover and cook on the low-heat setting for about 30 minutes to warm through. Cook the ramen noodles according to the package directions. If you want to top each bowl of ramen with an egg, put the eggs into boiling water and simmer for 5 to 6 minutes. Remove the eggs from the water, let cool until they can be handled, and peel them.
    6. To serve: Divide the noodles evenly among individual bowls. Ladle the broth and pork over the noodles, dividing them evenly, then sprinkle with the green onions. If desired, top each bowl with a halved soft-boiled egg and serve right away.

  • DIY Ice Cream Sandwiches

    Know what I love?  A delicious, ice cream sandwich.  Let’s be honest – if you like cookies, and/or ice cream you love an ice cream sandwich also.  I was first introduced as a college student at UCLA (there’s a famous shop in Westwood) and ever since then I’ve been hooked.


    They’re easy to make, even easier to customize, and a total crowd pleaser.  I throw a lot of dinner parties and am constantly trying to up my dessert ante and I realized that I had never served my guests an over-the-top ice cream sammie before!  What a treat!  Everybody can choose their own cookie, ice cream, and…toppings.  Yes, you read that correctly!  Once the ice cream is smushed in between your cookies, who not roll it in any variety of delicious snacks to create a completely one-of-a-kind party treat?!

    I’m a Graze subscriber and get their snacks delivered to our office and home every week and because they vary from sweet and savory to salty, I figured the snacks would serve the “toppings” purpose beautifully at my ice cream sandwich dessert party.  If you’ve never given Graze a try before…um, do it.  Your first box is free, and all you have to do is tell them the snacks you love to eat and then BAM – your box of treats will show up ready to be devoured.



    But back to the ice cream sandwiches….here’s all you need and have to do:

    [ingredients title=”Ingredients”]
      1. Variety of ice cream flavors
      2. Variety of cookies
      3. Variety of Graze snacks (I used the following combos: pineapple/coconut/mango, redskin peanuts/vanilla fudge/mini chocolate cookies, and strawberry/oat & barley granola/yogurt pieces) – Click here to try 4-snack smaller box!


    [directions title=”Directions”]
    1. First, let your ice cream soften a bit at room temperature.  Take a warm ice cream spoon (run it under warm water, and clean it off in between flavors) and create the largest ball of ice cream you can in the container by scooping over and over again.  Imagine your rolling snow for the base of a snow man.
    2. Take your first cookie in one hand and your ice cream in the other and gently smush the ice cream onto the flat side of the cookie.  Finish the cookie by smashing the ice cream down with your second (or top) cookie.  Voila – ice cream sandwich almost complete.
    3. Next, you’re going to want to sprinkle your snacks on a plate covered in parchment paper and gently roll your ice cream sandwich through them.  Use your hand to pack a bit more onto the ice cream if you wish and then place the sandwich in the freezer until you’re ready to serve.
    4. Repeat, freeze, enjoy!
  • Wilted Dandelion Greens

    Following up from yesterday’s Baked Cornflake Chicken in the new Dinner Series on TheLoDown, we have the recipe for Wilted Dandelion Greens.  I love to mix a nice green with any kind of chicken, and when the chicken is baked or fried, a wilted green goes really nicely.  I had never cooked dandelion greens before this dinner to be honest with you, but they were fresh at the farmer’s market and I’m all about experimentin’, so I picked up two bright and full packages.  A tip: always get more greens than you think you’ll need.  They shrink down so much when they’re cooked and everyone ends up disappointed!

    These greens turned out to be a hit!  The dandelion green is bitter by nature, so it needs the vinegar to balance the flavor out so don’t be shy when deglazing the pan with it.  You’ll end up with a bright, healthy, and delicious green you’ll make over and over again.  Another tip: cut off most of the stem and use leaves primarily in this dish.

    We also have the recipe for the other side I made for dinner: the most delicious Mashed Sweet Potatoes you’ve ever had.  Make these all together for a delicious, southern-inspired dinner.  Enjoy!


    Mashed Sweet Potatoes

    Here’s the recipe for your new favorite greens dish!  Yum, yum, yum, yum, yum, yum.

    [ingredients title=”Ingredients”]

    • 2 large bunches of dandelion greens
    • Half a yellow onion, diced
    • Ghee or butter (to cook the onion in)
    • 2 tablespoons dijon mustard
    • 1/4 cup red wine vinegar
    • salt and pepper to taste


    [directions title=”Directions”]

    1. In a large pan over medium heat, melt your ghee.  Add your onions and begin to cook.  After about 5 minutes, add your dijon mustard and stir into the onions.  Once the onions and mustard come together nicely, add the red wine vinegar to quickly reduce.
    2. Add the bunches of dandelion greens (wash them of course, and cut off most of the stems).  Fold over themselves into the onions and vinegar until the begin to wilt.  Season with salt and pepper.
    3. Let cook together for at least 5 minutes.  Taste. If the greens are still too bitter, add a bit more mustard and vinegar and gently boil for a bit longer.
    4. Once they’re delicious, immediately serve.



  • Baked Cornflake Chicken

    Hi guys!  Happy Monday!  With our focus switching more to food in 2016 at TheLoDown we’re starting a new weekly series called: “Dinner Series” (super fancy, I know).  I make dinner all the time for my boyfriend and my friends, so why not share what I’m making with y’all?  We’ll be posting the recipes over the course of a few days at the top of the week, or sometimes all on the same day – just depending on how you like it.  If you have any thoughts on the post schedule (like you prefer all the recipes to go live on the same day) let us know in the comments!

    This week we have an ‘effing classic: Baked Cornflake Chicken like Momma used to make, paired with Wilted Dandelion Greens, and the most delicious Mashed Sweet Potatoes you’ve ever had.  I wanted to create a southern-inspired dinner and boy, did I hit the nail on the head.  It was fantastic.  I’ll be posting the Wilted Dandelion Greens and Mashed Sweet Potato recipes tomorrow so stay tuned!


     Wilted Dandelion Greens


    Mashed Sweet Potatoes

    So without wasting anymore time, let’s get into this easy Baked Cornflake Chicken Recipe.  I used legs and bone-in thighs only (I find the darker meat is better when baked) and this should serve at least 4 people.

    [ingredients title=”Ingredients”]

    • 10 chicken legs (drumsticks)
    • 4 chicken thighs, bone-in
    • 2 cups flour
    • 2 tablespoons salt
    • 1 tablespoon black pepper
    • 1 1/4 cup mayo
    • 3 tablespoons dijon mustard
    • 1/2 teaspoon cayenne pepper
    • 2 teaspoons paprika
    • 2 teaspoons ground sage
    • Lots of cornflakes (buy a whole box at the grocery store)


    [directions title=”Directions”]

    1. Preheat your oven to 425 F and cover two baking sheets with pieces of parchment paper (this makes the clean-up much easier).
    2. Rinse your legs and thighs under water and pat dry.
    3. Set up your cornflake chicken station like an assembly line: flour, mayo, cornflakes, baking sheets. Here’s how: In a large dish of some kind, combine flour with salt and pepper.  In another large bowl next to it, combine your mayo with dijon mustard, cayenne pepper, paprika, and ground sage.  Then you’ll want to have your cornflakes crunched up and ready to go in a large gallon size zip-locked bag.  Next to that should be your baking sheets ready to accept your delicious pieces of cornflake coated chicken.  If you’re by yourself this will be a messy process.  You could use a spoon of some kind to help add the mayo mixture to the chicken but I find that using your hand is easier.  Get a friend or your kid to help with the cornflake part if that makes it easier.
    4. Once your station is set up, prepare 3-4 legs or thighs in the flour mixture by rolling it through and making sure each pieces is totally covered.  The layer of flour doesn’t need to be too thick. I like to have a couple of pieces ready to go at once so when I’m putting the layer of mayo on the others just wait for their turn in the flour.
    5. Next, pick up your floured thigh and gently massage some of the mayo mix all over your chicken. Toss it into your cornflake bag until it’s completely covered and then lay to rest on your baking sheet.  Repeat until all your chicken is ready for the oven.
    6. Put the sheets in the oven and bake the chicken at 425 for about 15 minutes.  Then lower the temp to 375 and cook for another 25-30 minutes, until the juices run clear.
    7. Enjoy with your Wilted Dandelion Greens, and Mashed Sweet Potatoes.  Yum!



  • Man vs. Chipotle Burrito Bowl

    I Spent $28.50 on a chipotle Burrito Bowl

    It was Awesome

    Hey, Guys! It’s Chris again—the fulltime fatass who has forced my dysfunctional life upon you whether you like it or not. When thinking of an adventure for this week, I seriously considered my options. Yoga? Nah. Vegan? Absolutely not. And then, it hit me.

    I’ve read plenty of articles on how to get the most “bang for your buck” at Chipotle. As a raging enthusiast of the restaurant chain, however, I have fantasized scenarios on how much I could spend on a single burrito bowl—nothing short of a personal dream I’ve had since gliding out of my mom’s…nevermind. Thus, another out of hand LoDown adventure was born.

    Last Monday, September 28, I decided to hit up the Chipotle on St. Marks, the one I frequent way more than I do my own home. Side note: that was for sure one of, if not, the saddest sentences I have ever typed. Yikes. Anyway, I walked into 19 St. Marks Place feeling like this adventure was my destiny, which is also how I fully expect to feel when greeted at the gates of hell after I die from the monster I am about to create.

    Obviously had to snapchat (itschrisklemens) my adventure because I'm a gross millennial.

    Obviously had to snapchat itschrisklemens my adventure because I’m a gross millennial. (Photo by Katia Temkin)

    I make my way to the counter and am greeted by an elderly woman who is just trying her best and is by no means ready for this jelly. I immediately start listing my demands before she even has time to ask me what I’d like to order, further proving my addiction to food.

    “I’d like rice, black and pinto beans, aaaaand (wait for it) double of every meat, please,” I say. It was in that moment I honestly thought the poor old woman was going to drop to the floor from cardiac arrest. I’m pretty sure her eyes widened the biggest they’ve ever been in her entire life. “You want DOUBLE of every meat?” she asked with the utmost confusion. She clearly didn’t know she was dealing with an Olympic gold metal fatass.

    Meats on meats on meats

    Meats on meats on meats. (Photo by Katia Temkin)

    Between piling on the meats and making sure they don’t spill from the bowl (very important), she hollers out to the cashier, “Hey, Linda, are you keeping track of all of this?” After the meats are in the bowl, she tells me that the rest of the toppings, which included double guac, will have to be put in another bowl because there was no more room in the current bowl. Goals.

    I get to the cash register and nervously anticipate the damage I’m about to do to my bank account and my already piece-of-shit body. She rings up the total, which turned out to be $28.50. Much like reading the bible and finding out Jesus died (spoiler alert), I was sad and disappointed, but I then reminded myself that Jesus died for me to do this…I think. I don’t know, I read the Sparknotes.

    For anyone thinking I was lying about spending $28.50 on a single burrito bowl....sadly I'm not.

    For anyone thinking I was lying about spending $28.50 on a single burrito bowl….sadly I’m not. (Photo by Katia Temkin)

    Anyway, back to the more important matter, my 14-pound burrito bowl. After a struggle on par with the Great Depression and The Oregon Trail, I finally mixed everything together in one bowl and went to town on my creation. Actually, I’d say I was on my way to town but had to turn around because I forgot my wallet at home because I could only finish half of the monstrosity I created.


    Honestly, this picture is a little arousing…kidding kinda. (Photo by Katia Temkin)

    Yes, it was almost $30, but the good thing is that I had food (and irritable bowel syndrome) for the rest of the week. Oh, the memz.

    Moral of the story, friends: The guac isn’t always greener on the other side.

    Feel free to share my story with your friends especially those who share my addiction with Chipotle, but in the meantime, I have a toilet to clog. Until next time, guys!

    If this isn't the cover of my autobiography if I write one, I have done it all wrong. Photo by Katia Temkin

    If this isn’t the cover of my autobiography if I write one, I have done it all wrong. (Photo by Katia Temkin)

  • Should I Go Back to School?

    As I get older my mind continues to expand, to crave knowledge, and be nimble and busy.  I’ve always loved to be a student and I continue to enhance my education as an adult by taking classes at different universities and trade schools.  I received my undergraduate degree in Art History from UCLA, my degree in the culinary arts from The International Culinary Center (formerly The French Culinary Institute) and now I’m ready for more.  Simply put, I adore learning.  This week’s Dear Lo focuses on the question I ask myself again and again:

    Dear Lo,

    Should I Go Back to School?

    Love, Lo


    The answer: if you have the time, energy, and desire to do so, YES!  Continuing to learn and develop is essential to my personal growth as a human being and I’m sure yours as well.  Today is my first day back at school in some time, and I couldn’t be more excited.  As you know I love to cook – it’s my passion.  When I began studying at culinary school I also dedicated myself to exercise in an effort to stay slim through the pounds of butter and salt I’d be consuming in class.  When paired together, cooking and exercise really allowed me to love treating my body with kindness in every way.  The next step in my health and wellness evolution is to receive a proper education in nutrition, and that’s the new journey I’m embarking on today.

    I’m starting a fantastic program at Tufts University and will receive a Certificate of Graduate Studies in Nutrition early next fall. The program is taught online, is at the graduate level, and will teach me the basic and beyond of nutrition, responsible food sourcing, disease prevention, and overall wellness.  I cannot wait to share what Iearn with all of you.

    As part of the admissions process I was asked to write a short personal essay sharing why I want to study Nutrition at Tufts.  I thought it would be fun to share that with you here, and I’ll continue to share my adventures in education with you guys over the course of the next year.  Three cheers to learning, yay!

    Imagine this: it’s the fall of 2015 and the moment we’ve all been waiting for (or dreading, depending on who you ask) is upon us.  An alien visitor from a faraway planet­­ has made literal contact with our Earth, landing neatly in Union Square in lower Manhattan.  Ignoring the military presence, the media frenzy, the people with their camera phones, and the religious zealots interpreting the event as the end of times, the alien visitor introduces himself to me as RALPH33 and asks me if I know a good place to grab a bite in this part of the galaxy.

    The responsibility I have as an ambassador of Planet Earth dawns on me.  Never before has a single meal held so much meaning; the information I choose to share will influence RALPH33’s perspective on Earth food forever.  And it’s not just the taste, look, and feel that he’ll learn about and remember.  I’m certain that because he’s new to this whole food thing we’ve got going here he’ll also want to know why I chose this meal, how it will interact with his body, whether it helps it or hurts it, the source of the food, and the emotional, cultural, and economic relationship humans have with it.

    I want to share only the sweetness of our bounty with him.  To fuel him with clean, whole ingredients.  To teach him that you really are what you eat, and that disease, and mood, and energy, and sickness can be greatly influenced by what you feed your body.  I’d rather RALPH33 not know that we are sick, our planet is sick, and that we’re quickly running out of time to right our wrongs.  But we do have time.  We can create a clean slate.  We have every tool we need at our disposal.  I want to be a part of that movement, to join the era of food enlightenment we’re experiencing as a voice of reason and to teach those around me what I know and learn.  I care about the future of health and wellness and firmly believe that sound nutrition is the foundational core of our society.

    My desire to inspire great change began 2 years ago through an intensive culinary program at the International Culinary Center in New York City.  I’ve always been a passionate foodie and chef and wanted to authoritatively expand my personal brand and business by learning to cook at a professional level.  My background is in entertainment, having spent 8 years on television and growing a digital audience of over 2 million individuals.  My program at the ICC also included an intensive look at farm-to-table cuisine, the content curated by Dan Barber of Blue Hill at Stone Barns, a leader in the farm-to-table food movement.

    I’ve always held food in higher regard than most.  I don’t just consume food – I love it, and part of loving the way it sizzles in a pan and tastes in my mouth comes from having a direct knowledge of the way it will interact with my body.  The food to body relationship is a fascinating one to me, tapping into my love of science, biology, and wellness.  Expanding my knowledge on the subject matter of nutrition science will feed my brain in the same way an excellent egg gives me the energy I need to get through my morning.  I crave information: for myself and to share with others.

    My long-term goal upon receiving a Certificate of Graduate Studies in Nutritional Studies from Tufts University is to share the information I learn with my audience around me in a way that inspires them to take action in their own lives.  I’m already creating influential food content with a focus on sustainability and wellness.   To have the opportunity to grow my knowledge of nutrition to create even more meaningful content is critically important in my endeavor to use my influence for good.

    Thank you for taking the time to review my personal statement and I hope to have the opportunity to study at Tufts University soon.


    Image from thekitchn.com


  • Next Trendy Foods

    Trending, Trending!

    Foods Worth the Hype

    Just like fashion trends, foods come and go in cycles. Some fade in and out while others completely disappear off the food map. As 2014 begins to slow down, we’re here to predict the next trendy foods.


    NBV: The Next Big Vegetable— 2013 was the year of kale. Kale was everywhere– salads, sandwiches, soups, you name it. Although this vegetable is going strong, we’ve noticed brussel sprouts sprouting (get it?) in menus far and wide. Once the vegetable no kids wanted to eat, these beauties are making a name for themselves. Perfectly roasted alone or with other vegetables, they are possibly one of the most delicious vegetables you will eat.

    Tacos. When I say taco, most people automatically think of hard-shell tacos topped with cheese and lettuce. Good? Yes, but not authentic. Hailing from Mexico, tacos are traditionally made with some sort of meat (although vegetables are just as delicious for you veggies), topped with fresh seasonings like cilantro, onion and a squeeze of fresh lime. For you New Yorkers and Brooklynites, our favorites are Brooklyn Taco and La Esquina on Kenmare Street.

    Ramen. Though Ramen has been in and out of the food scene for the past two years, it is most commonly associated with the inexpensive meal made by college kids on the “broke college student” budget. Perfect for winter nights, ramen is suddenly the hottest food around. Our favorite New York spots? Momofuku and Minca downtown. Ready, set, slurp!


    Cupcakes– will they ever be out? Cupcakes for me are like Starbucks stores. Everywhere I turn, there seems to be a cupcake shop, and while I may not always want or need them, it is comforting to know that I can find them with ease. These treats dominated the dessert scene for several years and continue to fade in and out when the newest “It” dessert makes an appearance. Yet, they never quite disappear. Will there ever come a time when they completely fade out? Only time will tell.

    The fascination with The Cronut™ (and it’s competition). Okay, time for a confession. The first time I heard about Cronuts, I was both completely amazed and baffled. A croissant and a donut? Yes, please! I was so in awe of this dessert that waited outside of the store at 6am for Dominique Ansel’s bakery to open in the pouring rain until 8am. No shame, right? All for a day’s treat (or so I tell myself). The fascination was (and is) so great that companies all over the world have attempted to recreate the secret recipe, scalpers have sold them for upwards of hundreds of dollars and lines form around the block on Spring Street in Soho every morning. But it really comes down to you. What do you think– are they worth the hype? Rumor has it that Rubin’s City Bakery off Lower fifth is vying for the title of “Dessert King” with its pretzel croissant (pictured above). Which hybrid will win the long-fought battle?

    Photo: Niko Triantafillou

    Photo: Niko Triantafillou

    Macarons and doughnuts– a battle for attention. Before I could get my hands on a Cronut (even though I  told everyone about them), I was on the lookout for the next big dessert all by myself (If I wasn’t going to get a Cronut, I was gone to have something amazing), and the competition ultimately came down to the war between macarons and doughnuts. Though they never made it quite as big as cupcakes, macarons and doughnuts offer a variety of flavors that you simply can’t get with other desserts. Rose, orange, coffee and gumdrop macarons? Tiramisu, creme brûlée, and hibiscus donuts? I want all of the above!

    Photo: Stefan Karlstrom

    Photo: Stefan Karlstrom

    Our prediction? Churros– West Coast goes East Coast. Forget the movie stars, churros (and especially churro ice cream sandwiches) are the true stars in Los Angeles recently. Combining two amazing treats (seems like the best ones are two-in-one combos, right?), we’re going to be bold and say these delicious cinnamon-y treats will slowly make their way to the East Coast soon. Make sure to keep an eye out!

    What side are you on? Are you loyal to one trendy food? Share your favorites in the comments!

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  • October Horoscope


    Something’s Waiting…

    Your October Forecast

    I’m resisting the urge to hide under my covers after the last time Mercury was in retrograde (Can you say “cracked phone” three times without conjuring an evil spirit?), but once again, Mercury will be in retrograde on October 4th. This time, I’m approaching it with a no-fear attitude– my favorite season is finally here, and I will make the most of it. Take that Mercury!

    Whether you’re a Libra or a Virgo, October has something good in store for all of us. What’s awaiting you? Read on and see how you should embrace the next several weeks with your October Horoscope.

    Libra (September 23 to October 22) — Happy Birthday Libra! This month, live by one philosophy: treat yo self. We have your birthday party dress ready and waiting as you make your way from one party to another. Celebrate all month long without a worry in the world. As long as you have some Eyeko Hydrogel Eye Patches ready to revive and brighten your eyes after an all-night party, the night before will be but a distant and happy memory. Make sure to keep some kale in your refrigerator for an energy boost. You’ll need all the energy you can get– they don’t call it a super food for nothing!

    OctoberHoroscope - Libra

    Scorpio (October 23 to November 21) — Don’t worry Scorpios, we haven’t forgotten about those of you with an October birthday! Have a chic bag on hand and ready to carry around all those birthday gifts  (or just well-deserved treats if you’re a November baby). Stash some Herbal Rose Blotting Papers in your new bag for a quick touch-up and a crisp apple (thank you fall!) for a quick and healthy snack.

    Saggitarius (November 22nd to December 21) — Take time for yourself this month with afternoon walks, and keep warm as October brings the full transition from summer to fall with a trendy cape. During your walks, protect your skin with Philosophy’s Hope in a Jar moisturizer– it’s a lifesaver. Truly, the name says it all. As long as you have a piece of pumpkin pie waiting for you at home (don’t forget the whipped cream!), your afternoons will be golden.

    Capricorn (December 22nd to January 19) — Capricorns, switch it up this month and make hats your new staple. We recommend an everlasting classic from Lanvin. On your way out the door, throw on your new cap and a dab of  Lip Plumper for an elegant, long-lasting look. As for food, well, we’re switching it up right? Try something you swore you’d never eat (we want to hear this adventure in the comments below!).

    OctoberHoroscope - Capricorn

    Aquarius (January 20 to February 18) — Who says you can’t wear white after labor day? Let your rebellious nature fly with nails painted in Chanel White Varnish. Pair with a lacey fringe Kimono for an ultra-chic look that will leave everyone asking, “Whose that stunning figure in white?” Celebrate your praise with a cupcake, it’s much-deserved.

    Pisces (February 19 to March 20) — Word on the street is that Rihanna is also a Pisces– anyone else still mourning the loss of her Instagram account? This October, keep her account in your thoughts (or your eyes more like it), with Bad Girl Riri’s exclusive Eyeshadow Palette for M.A.C. Strap a watch on your wrist as you make your way from location to location, you are a busy one after all (just don’t forget to eat… we recommend a freshly made smoothie like those from Juice Press).

    Aries (March 21 to April 19) — Aries, take a break and perfect your pout with Proenza Schouler’s limited edition MAC lipstick. With Jack McCollough and Lazaro Hernandez, the brand’s designing geniuses, you’ll have selfies upon selfies to prove that your pout is on point. Plus, with a pair of kickass Boots and a cappuccino in the shot (coffee is an art!), your Instagram shots will be A+.

    OctoberHoroscope - Aries


    Taurus (April 20 to May 20) — Taurus, you are all about comfort and consistency. Not ready to let go off your summer wardrobe just yet? It’s okay, we aren’t ready to let go of our skirts and shorts either. Splurge on a last minute summer staple with a metallic skirt that will make you glimmer (literally). Add even more shine with Dior’s Smoothing Lip Balm, and while you’re still embracing summer, have one more go with a classic summer recipe– fish tacos!

    Gemini (May 21 to June 20) — Geminis, be fearless. Embrace your dramatic side with a fur coat (faux, of course!) as you strut your stuff around town. Black or neutral-colored? Take your pick. Add even more drama with ultra-dark lashes courtesy of Givenchy’s 4-in-1 mascara. You’ll look amazing when finally trying an infamous Cronut— we said we were going to be fearless right? Those endless lines for the coveted pastry don’t scare us!

    Cancer (June 21 to July 22) — Take a trip down memory lane, and pay your doll days tribute with Moschino’s cropped sweater inspired by Mattel®’s iconic Barbie™ and a shade of Barbie Fantasy Pink lipstick. For even more of a childhood #TBT, nothing screams ‘childhood’ more than an ice cream cone with rainbow sprinkles.


    Leo (July 23 to August 22) — Leos, this month create a balance in your life between your different personalities. Show off your tough side with a leather moto jacket while balancing your feminine side with a spritz or two of  Chloe’s Rose Perfume. Who says you can’t have it all?

    Virgo (August 23 to September 22) — Stay under the radar this month with a fabulous pair of sunnies. Go big and mysterious with a pair from the The Row or be classic (yet trendy!) with a mirrored pair from Ray-Ban. But first, don’t forget to curl those beautiful lashes of yours with a new and velvety Eyelash Curler. Feeling hungry? Treat yourself to a Kookie from Momofuku Milk Bar if you’re in New York City or have them delivered straight to your door for a sugar fix.

    OctoberHoroscopes - Taurus

    Is there anything else I should be looking forward to this month? Let me know in the comments below!

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  • Healthy Workout Snacks and Meals


    Strong Body, Strong Mind

    Fuel Your Body Right

    You know that familiar feeling all too well: you’ve returned from the gym exhausted, sweaty and hungry. Rummaging through your pantry, you find a chocolate bar that just seems to be calling your name. But after a long and exhausting workout, is it really worth it? Sometimes you luck out and find something nutritious, but unfortunately, that chocolate bar looked so good, and well, you had to have it… We’ve all been there and can understand the struggle (I’ve been known to splurge on bags of pretzels after exercising myself). I’m a fan of raw almonds and fruits as much as the next person, but after a difficult workout, I crave something more exciting and more satisfying. Next time you’re looking for something to munch on, skip the pantry and head for these healthy workout snacks that are well-worth your time and hunger:


    Whether you’re in the mood for something sweet or savory, with the right ingredients, salads give you endless possibilities for a well-balanced, post-workout meal. Try a salad made with dinosaur kale, cherry tomatoes, white button mushrooms, heirloom bell peppers, Colby and a farm fresh egg (pictured above!) for a heartier meal. If you want something lighter, a side of watermelon pairs perfectly with a small helping of quinoa and arugula.

    tastes like summer – happy #superbowlsundae 🍉🌾🍅

    A post shared by Lily Kunin (@cleanfooddirtycity) on

    Clean Food Dirty City


    Instead of just having a piece of fruit on its own, combine your favorites into a refreshing smoothie. My favorite? The ever-classic Strawberry Banana (for the perfect Strawbana Smoothie, try Sarah of My New Roots‘ recipe). For all of you chocolate lovers, try a chocolate malt milo slushie– the name sounds deadly but it is 100% clean and made with maca for a boost of energy. Head on over to Simple Straws for the recipe.

    The Strawbana Classic! 1 frozen banana, 1.5 cups fresh strawberries, 1/2 cup almond milk, 1/2 cup water, 1/4 whole lemon, 1/4 cup hemp seeds, 1 tsp. #nordicsuperfoodmix, 1 tsp. moringa leaf powder, 1 Tbsp. bee pollen, scoop of pumpkin seed protein powder and a few pinches ground vanilla. I can't believe this isn't bad for me!!!

    A post shared by Sarah B (@mynewroots) on

    My New Roots

    Acai Bowls

    You’ve probably seen these colorful combinations on your Instagram before. They’re taking social media by storm, and with this much color and nutrients, are we really ones to complain? Made with acai berries and blended to a smoothie-like consistency, acai bowls can be topped with your favorite granola, fruits and nuts for a healthy and satisfying treat. Well-worth the hype? Try David Frenkel’s recipe and see for yourself!

    We're taking over the @honestlyhealthy website this week and will share a few recipes from our new book. This Açai bowl recipe is up today.

    A post shared by David Frenkiel (@gkstories) on

    GK Stories

    Nana Ice Cream Bowls

    Ice cream? Sign me up! Similar to an acai bowl, nana ice cream is made with frozen bananas and other fruits and garnished with different toppings like cocoa bits, a drizzle of almond butter and fresh fruit. Light, creamy and delicious, nana ice cream is super easy to make. Take inspiration from Carina of Road to Everywhere for this snack– just don’t burn out your blender in the process!


    Road To Everywhere

    Granola Bars 

    Smart snacking in its ultimate form: granola bars. You can buy them in the store, yes, but for a healthy bar without any artificial flavors and sugars, making your own is the way to go. Better yet, you can make big batches and save them for later. If you’ve never made your own before, start off with these hemp protein granola bars.

    Love having a couple of my Feel Good Hearty Granola Bars stashed in my purse for long errand days! #vegan #glutenfree sweetened only with banana and dried cherries. Recipe on Ohsheglows.com 💪👍💃#veganglow #veganfoodshare

    A post shared by Angela Liddon (@ohsheglows) on

    Oh She Glows

    Tell me… what are some of your favorite post-workout snacks and meals? Share in the comments (don’t be afraid to throw in your own quick recipes)! Happy eating!

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