• Why Eating Breakfast Should Be YOUR “Thing”!

    Happy Monday, Everyone!

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

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

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



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

    Favorite breakfast: smoothie with chocolate coconut milk spinach.


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

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


    “To get BIG!”

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

    A “TECHIE”

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

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


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

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


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

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


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

    Favorite breakfast: whole wheat avocado toast.


    “At night, while you’re sleeping, you’re technically fasting. Your body uses up stored energy to start your day. Brain fuction relies on glucose (carbs), which is the first macronutrient used as energy fuel, so breakfast provides a new influx of macronutrients to propel your brain, vital functions, and physical activity throughout the day! If you don’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.


    “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

  • Visit the Mario Badescu Skincare Salon!

    Why? Because it’s facial time!

    If you’ve been reading my skincare articles, you’ll know that I’m a big fan of Mario Badescu products. I love this brand because they give customers (yes, you!) a free “skin analysis” before recommending a range of relatively inexpensive products that target your skincare needs.

    I decided to check out the Mario Badescu Skincare Salon, located at 320 East 52nd Street, for one of their European Facials.

    Main Lobby (Photo: Mario Badescu)

    The waiting area, chic and spotless, is decorated with framed pictures of celebrities who have visited before. The wait time for my appointment was not very long. I was brought into a facial room where I changed before meeting my esthetician who explained everything she was doing throughout the entire facial process. The European Facial includes a detoxifying steam, extractions, a light facial massage, and a mask that is customized to the client’s skin type. The facial was definitely enjoyable and my skin definitely felt cleaner and looked more radiant afterwards!

    Consultation Room (Photo: Mario Badescu)

    After my facial, I had a one-on-one consultation with my esthetician. She informed me of my skin needs and recommended both products and a regimen for maintenance and upkeep. The products were displayed conveniently behind the esthetician on glass shelves. I was then allowed to choose which items I wanted to purchase.

    Totally love how Mario Badescu products come in various beautiful colors! 😍

    Here is a mini haul of what I picked up! I went home with the Orange Cleansing Soap, Papaya Body Lotion, Botanical Exfoliating Scrub, Rose Hips Nourishing Oil, and Vitamin C Serum.

    If you’re in the NYC area, definitely check this place out! This skincare salon provides more of an in-and-out treatment that gets the job done. I definitely recommend it! 

  • Clear Out Your Pores with Activated Charcoal

    Hey, what’s up? Charcoal!

    Like fashion and beauty, skincare also has its fair share of trends. I’ve recently noticed a rise in charcoal-infused products and was curious about them right off the bat!

    After gathering a good amount of skincare products chock-full of activated charcoal and using them consistently for a couple of weeks, I can honestly say that they have been clearing out the gunk from well within my pores! Best of all, by ridding my skin of all the impurities—the dirt and dead skin cells—the charcoal products have also minimized the size of my pores.

    Boscia’s Charcoal MakeUp Melter and First Aid Beauty’s Cleansing Body Polish are the perfect product duo (face and body) for melting and buffing away impurities lodged in the skin. Boscia’s Charcoal MakeUp Melter is a cleansing oil-balm that melts way makeup (including the toughest mascara!) while keeping the skin hydrated. First Aid Beauty’s Cleansing Body Polish works to buff away the dry spots, while also keeping the skin hydrated as well.

    These products are so good for the pores! If you like nose strips (ahem, the part where you exam their aftermath), you’ll love both Sephora’s Charcoal Nose Strip and Caolion’s Original Pore Pack. The former helps remove blackheads while the latter is phenomenal for tightening and cooling your pores. Herbivore’s Bamboo Charcoal Soap Bar exfoliates and detoxifies the body, and is perfect for those with blemish-prone skin!


    What are your thoughts on charcoal-infused skincare products? Let us know in the comments down below!

  • 5 Ways to Stay Healthy During the Holidays

    Happy Holidays, Everyone!

    The end of the year is always a great excuse to eat, drink, and be merry with your family and friends. Unfortunately, however, if you don’t watch your intake, those extra drinks and treats can stick with you for months after the holidays.

    While you should definitely celebrate and enjoy yourself, here are five big tips to keep in mind when managing the extra calories!


    1. Don’t drink your calories!

    Stay CLEAR of all the sugar-loaded “holiday” cocktails and opt, instead, for a wine spritzer or light beer. This will allow you to drink more without overloading on the calories. Yup, you heard that right! Drink more!

    2. Bring a healthy dish to share.

    Holiday parties are usually chock-full of unhealthy dishes. Anytime you get an invite, offer to bring a fun fruit or veggie tray. Even if you are the only one that eats from your dish, you’ll still have one healthy option to load up on!chicken_potato

    3. Stay Hydrated!

    Regardless the occasion, you should already be drinking  8oz of water every hour. Because people tend to stuff their faces with sodium-rich foods during the holidays (guilty as charged!), a majority often feel sluggish or hungry when they actually may just be thirsty or dehydrated.

    4. Eating rule: Veggies > Holiday Treats > Fruit

    Pack half of your plate with fresh vegetables and fruit—and no, green bean casserole does not count. Begin by filling your tummy with the greens and interspersing them with small portions of your favorite holiday eats. Then, finish everything off with a piece of fruit to trick your sweet tooth!

    5. Wear your skinny pants!

    I didn’t think of this one until one of my clients texted me Thanksgiving morning saying she was wearing her “tight pants” to avoid overeating. While we all want to wear our strechy jeans and yoga pants during the holidays, wearing something tighter can help you feel full faster.


    I would love to hear your tips for staying healthy during the holiday season! What helps you might inspire others!

    Eat, Drink & Be Merry!

    Peace & Love,

    Emily Burkhardt



    Cut Food Photography via Beth Galton

  • Guide to Gratitude

    May this how-to bring you clarity on a cloudy day

    We often hear people uttering the importance of gratitude but when was the last time you felt truly grateful?

    To be honest, I often feel a disconnect between knowing when to be thankful and actually feeling it. It is always easier to focus on the things that are not working instead of the things that are. In fact, I really believe society has conditioned us to assume that more is simply better.

    Now that Thanksgiving weekend is upon us, however, I’d like to encourage you all to reset, get excited about life, and rightfully take in ALL the love and joy that surrounds you!

    1. Keep a Journal!

    It is essential you take the time to really “practice” gratitude. The easiest way to begin is by journaling. Before putting my pen to paper, I like to start by picking out a cute notebook—anything water color or marble-printed. It helps with my creative process!

    Regardless of where you are in life, you have something to be thankful for, however small. The contents of my list, for example, vary from superficial possessions to deeply-felt and emotionally-charged experiences. Both are completely valid!

    I am grateful for –

    • Unconditional love from my family
    • Having an afternoon tea date with my grandmother
    • The opportunity to move up in the company

    I am grateful for –

    • Zac Efron’s body
    • Perfectly shaped eyebrows
    • New Acne boots

    Despite the difference in scale and magnitude, the feeling of  gratitude remains the same.

    2. Make it a Habit!

    8f5b4ae3b588b4df1d4883e49db41da4Because gratitude does not come naturally for a lot of many people, myself included, the constant practice of it makes for a more grateful heart. I usually experience three days of bubbling positivity before coming across a bad one that  makes me feel as though I have to restart my mission to gratitude. Don’t worry if you’re not immediately successful. Expecting an overnight shift is perspective is a little farfetched especially when it takes 21 takes to form a habit.

    Ease into the process by committing  ten or so minutes to journaling. Being disciplined and trusting of this process will allow you to shift your current downcasted feelings towards a more light and love-focused one. As the habit form over time, they’ll natural become instinctual!

    3. Spread the Love!

    Once you reach a state of continuous gratitude, the positive change will be felt by others. Not only will you find yourself surrounded by like-minded individuals, but you will also attract an abundance of love and life experiences. Think of it this way: themore love, gratitude, and positivity you create, the more those effervescent vibes find their way back to you.

    Gratitude makes everything grow.

    It is remarkable what can come when you allow yourself to experience all that life has to offer. These three tips can enable you to elevate your mind to a place of light and love.  Feeling grateful and following these tips is the only way I pull myself out of a bad day. Give it a try! The long weekend is a great start because laughter, food and drinks will already be flowing. First thing to be grateful for? Pants with elastic waistbands! More food please!



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

    Finishing it all off with some pie!

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

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

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

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



    1. A pre-baked pie crust

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

    3. 3 large eggs

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

    5. 1 Tablespoon (15g) of cornstarch

    6. 1/2 teaspoon of salt

    7. 1 and 1/2 teaspoons of ground cinnamon

    8. 1/2 teaspoon of ground ginger

    9. 1/4 teaspoon ground of freshly grated nutmeg

    10. 1/8 teaspoon of ground cloves

    11. 1/8 teaspoon of fresh ground pepper

    12. 1 cup (240ml) of heavy cream

    13. 1/4 cup (60ml) of milk—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!



    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!



    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!


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



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

    2. 3/4 to 1 stick of butter

    3. 1 large onion, diced

    4. 4 celery sticks, diced

    5. 2 heaping tablespoons of dried sage

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

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

    8. Salt and Pepper to season

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

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

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

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

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

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

    Serves: 6-8 people

    Oven: 250F and 375F

    Time: 90 minutes

    Level: Easy

  • Tackling the Turkey: A Thanksgiving Series

    Hi, everyone!

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

    Launching Love Wellness has kept me quite busy, but I’m back and ready to share a couple Thanksgiving recipes with you!  Throughout today, starting at 9:00 a.m. and ending at 1:00 p.m., I’ll be releasing some Bosworth-family secrets—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.


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



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

    2. A ton of kosher salt

    3. A ton of butter or duck fat

    4. Black pepper

    5. Canola Oil

    6. Cinnamon Stick

    7. 1 Apple, halved

    8. 1 Onion, halved

    9. Fresh Rosemary, thyme, sage

    10. Your best beer

    11. Your best white wine

    12. A very large plastic bag

    13. Large roasting pan

    14. Thermometer

    15. Twine

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

    Level: Medium

    Serves: Depends on how big your turkey is!

  • The Only Grocery List You’ll Ever Need

    Hey, hey!

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

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

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

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



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

    PRO TIP: Load up on your veggies!


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

    • Eggs
    • Greek yogurt
    • Goat cheeses
    • Hard cheese

    PRO TIP: Use cheese sparingly!


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

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

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

    Happy (and healthy) Eating!

    Peace & Love,

    Emily Burkhardt



    Cover photo: “Apple And Pear” by Benjamin Flouw

  • Don’t Miss Out on Blushing this Holiday Season!

    8 Cheek Flushers

    You Should Try Right Now

    Baby, it’s cold outside!

    I notice myself getting paler as the weather gets colder. Thank goodness there’s foundation and blush to help me look more alive and less sick! Unfortunately, I have naturally rosy cheeks that disappear as soon as I apply a thin layer of foundation. Can you relate? Don’t worry, that’s why the makeup gods invented blush.

    Today, I’m here to share some of my all-time favorite cheek flushers. Depending on your skin tone and the look you’re going for, I’m sure you’ll find just the right color to satisfy your needs.

    PRO TIP: For a natural look, remember use a light hand when dipping the blush brush into mauve-y or neutral-colored blush pan.


    (Ember Glow, Coy Coral)

    super soft & velvety matte

    Matte blushes are great for those who prefer a matte finish over a dewy one. They’re often softer and more pigmented than your regular blush.

    (305, 306)

    lightweight & natural finish

    The rosy tint for those no-makeup makeup days. These blushes give just the right amount of color. Plus, the formula is a big thumbs up!

    (Love Lust, Ravish)

    creamy & luminous

    Infused with a little bit of glow, these blushes are great for date nights and GNOs. Best of all, they’re build-able! You can totally create a more dramatic look if you please.

    (Love Hangover, Baby Love)

    long-lasting & pigmented

    My go-to blushes! Maybe because of the cute packaging, who knows? I really like “Baby Love” because it sits naturally on my face without coming across as too “out there.” The color payoff in these blushes stay on forever!

    What are some of your favorite blushes? 

  • What Does Your Jewelry Say About You?

    How do you wear your heart?

    I came across PURPOSE Jewelry a couple of months ago when I went to NY NOW, a trade show for all things handmade. The company caught my eye when I learned that their mission—from conception, actualization, to actual proceeds—benefitted the International Sanctuary, a nonprofit that provides holistic care for young women rescued from sex trafficking.

    Each piece of PURPOSE jewelry is intricately crafted by a survivor of human trafficking. 100% of the proceeds go immediately goes towards medical and educational programs for those survivors.

    If this isn’t an awesome mission, I don’t know what is. Best of all, each piece of jewelry is personally signed by the maker.

    Here’s my conversation with Michelle Johnson, the Head of Distribution for PURPOSE.

    PURPOSE Jewelry is the social enterprise and brand under our nonprofit organization, International Sanctuary. The decision to create the PURPOSE brand started over two years ago, and was made to establish a fashion brand that is purposeful and a reflection of inner beauty. We believe you shouldn’t have to sacrifice style to make a difference. We also believe that fashion should empower both you and the person who made it.

    We have a full time jewelry designer who started with PURPOSE about 6 months ago. She designs here, in the United States, and then our Production Coordinator works with our artisans in India to produce the designs. Some of our artisans assist in the process of designing as well. We have a few young women who are very talented in this area!

    There are over 20 million people enslaved around the world today.

    Types of trafficking include sex trafficking, forced labor, and debt bondage. The average age of entry into trafficking in the US is 12 years old. Even once rescued, girls end up trafficked again an average of 11 times before they are finally free.

    PURPOSE Jewelry provides freedom for young women rescued from slavery. Your purchase directly changes a life! It’s simple: The more jewelry we sell, the more women we are able to employ.  Your purchases matter and most definitely have the potential to make a difference in this world.  When you purchase with PURPOSE®, you are helping give hope, empowerment, and dignity to the brave young women we serve.

    [youtube https://www.youtube.com/watch?v=WwrAQEVwcPA&w=560&h=315]
  • 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


  • Talk with the Doc: Dr. Lindsay Appel, OB/GYN

    Welcome to “Talk with the Doc” – a new series brought to you by Love Wellness that has our favorite medical professionals answering our health questions and addressing curiosities and common misconceptions.

    With women’s health issues on the minds of 50% of the American population (not to mention women worldwide), we felt it appropriate to have a straight-forward, no B.S. chat about our vaginas with an award-winning OB/GYN. Meet Dr. Lindsay Appel, OB/GYN at Mercy Medical Center in Baltimore, MD.

    Hi Dr. Appel!  Thanks for chatting with us today.  Can you tell us the most common reasons that women come in to see you at your practice?

    As an OB/GYN, I see women for a variety of reasons including pregnancy, annual exams, and “problem visits”.  One of the most common reasons for a “problem visit” is concern about vaginal itching, irritation, dryness, and changes in vaginal discharge.

    Do you find that for a lot of women yeast infections and BV are a common, recurring problem?
    I often see women who are being diagnosed and treated for multiple yeast and bacterial infections in a single year.  Many times, the diagnosis is being made based on symptoms only or in an urgent care setting.  Women come to me feeling frustrated with constantly feeling uncomfortable or requiring multiple medications.
    If so, why do you think that is?
    For one, there are a lot of products (soaps, lotions, lubricants) out there that are marketed towards women that contain harsh chemicals which can increase the risk of vaginal and vulvar irritation.  The vagina has naturally occurring bacteria which helps keep it clean, and using products that contain ingredients that decrease “good” bacteria can increase infection rates.
    keepintouch What works for them?  A lot of women get trapped in a cycle of using an antibiotic for one issue, then needing an antifungal for an issue that occurs because of antiobiotic use, and so on.
    Sometimes, I see patients who are diagnosed with a bacterial infection based on symptoms alone and then treated with antibiotics.  As soon as they finish the antibiotic treatment, a yeast infection develops and antifungal medications is prescribed.  As a physician, its important to me to know what I am treating before I treat it, which can decrease unnecessary use of antibiotics and/or antifungal medications.  Eliminating the use of harsh chemicals in the vagina is essential to improving vaginal health.  Also, increasing natural bacteria in the vagina using oral probiotics is very helpful in reducing infection rates.
    Can you give us your opinion on the use of boric acid as a treatment for the relief of yeast infections and BV?
    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.
    Is boric acid safe to use during pregnancy?  While nursing?
    Unfortunately, there is very little data regarding the safety of boric acid suppositories in pregnancy or while breastfeeding.
    In general, what do you recommend to patients who are looking to improve their overall health?
    I often recommend the use of probiotics to help support naturally occurring gut and vaginal flora, and improve baseline vaginal health. In addition, I recommend avoiding products that contain harsh chemicals or glycerin because this can definitely increase the risk of vaginal infections, especially yeast infections.
    Do you believe that natural formulations are safer to use than drugstore brands? Do you find that patients have success with them?
    Again, there are a lot of products on the market that contain harsh chemicals which can increase the risk of vaginal irritation and infection.  Using gentle, natural formulations on the external vagina can decrease irritation and infection risk.  I have seen many women with improvement in symptoms simply with eliminating harsh detergents, cleansers, and lotions from their regimen.
    We know that the vagina cleans itself internally.  Used externally, are pH balanced cleansers and wipes made with natural ingredients safe to use?  A lot of women, and doctors for that matter, have different opinions about this and we wanted to get your thoughts.  There is a lot of confusion regarding the correct use of these products. 
    Yes, 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.
    Would you recommend Love Wellness to your patients who are looking for natural alternatives to improve their overall health?
    I would absolutely recommend Love Wellness to patients.  For many women, talking about their vaginas and/or vaginal hygiene causes them to feel embarrassed or afraid that it is taboo.  I think it’s great that Love Wellness is encouraging women to play an active role in maintaining vaginal hygiene in a natural way.  It’s also great to have a more accessible resource for boric acid vaginal suppositories.
    Thank you for your time and support, Dr. Appel!  We wish you the very best.

    About Dr. Appel, OB/GYN: 

    Dr. Lindsay Appel earned her medical degree and completed her Residency in the Department of Obstetrics, Gynecology, and Reproductive Sciences at the University of Maryland School of Medicine where she received multiple awards, including recognition for excellence in teaching. 

    Dr. Lindsay Appel has participated in several OB-GYN research presentations at professional conferences, including the American Congress of Obstetrics and Gynecology Annual Clinical Meeting.

  • TheLoDown