• Waffle Day: How to make Red Velvet Waffles

    For some reason, waffles always remind me of vacation. Maybe it’s because I associate them with hotels where you can make your own waffles for breakfast. So when I make them at home, it always feels like a special occasion.

    These waffles would be perfect for a holiday or celebration, or any time you want breakfast to feel a little noteworthy. They are amazing topped with Cream Cheese Drizzle (recipe follows), but I also love them with just a drizzle of maple syrup.

    Ingredients (Serves 6)

    • 2 cups all-purpose flour
    • 1 teaspoon baking soda
    • 1 teaspoon baking powder
    • 1⁄2 teaspoon table salt
    • 4 tablespoons (1⁄2 stick) unsalted butter, melted
    • 1⁄4 cup packed brown sugar
    • 3 large eggs, separated
    • 2 cups buttermilk
    • 1 1⁄2 tablespoons natural unsweetened cocoa powder
    • 1 tablespoon red liquid food coloring


    1. Preheat the oven to 200° F and preheat a waffle iron. Whisk the flour, baking soda, baking powder, and salt in a large bowl to combine.
    2. Combine the melted butter and brown sugar in a separate large bowl. Whisk in the egg
yolks and buttermilk. Mix the cocoa powder and red food coloring in a small bowl to make a smooth paste, then whisk the paste into the butter mixture. Stir the wet ingredients into the dry ingredients just until moistened (the batter should be slightly lumpy).
    3. Beat the egg whites in a medium bowl with an electric mixer until stiff peaks form. Stir one-quarter of the egg whites into the batter to lighten it. Then fold in the remaining egg whites gently but thoroughly.
    4. Spray a waffle iron with nonstick cooking spray or brush with melted butter. Cook the waffles according to the manufacturer’s instructions. As they’re done, put them on a baking sheet and slide them into the oven to keep them warm while you cook the remaining waffles.

    Cream Cheese Drizzle


    • 4 ounces cream cheese, softened
    • ¾ cup confectioners’ sugar
    • ½ teaspoon vanilla extract
    • A pinch of table salt
    • 3 to 4 tablespoons milk


    To make the cream cheese drizzle: Beat the cream cheese, confectioners’ sugar, vanilla, and salt in a bowl. Beat in enough milk to make a pourable mixture.

  • Spiced Almond Cocktail TNP Originals

    In a small saucepan, combine spiced rum, amaretto, almond milk, cinnamon sticks, and star anise pods. Heat to a simmer and remove from heat. Let steep for at least 5 minutes. Pour into a glass and garnish with ground cinnamon.

    – 1.5 oz. Spiced Rum

    – 1 oz. Amaretto

    – 4 oz. Almond Milk

    – 2 cinnamon sticks

    – 2-3 pieces whole Star Anise Pods

    – Ground cinnamon, for garnish

    In a small saucepan, combine spiced rum, amaretto, almond milk, cinnamon sticks, and star anise pods. Heat to a simmer and remove from heat. Let steep for at least 5 minutes. Pour into a glass and garnish with ground cinnamon.



  • Eat Breakfast Erin Heatherton’s Eggs & Avocado

    Blake Lively is currently on the promo tour for Age of Adeline, and when she isn’t being asked questions about her daughter James, she’s getting changed.

    When we chatted with model Erin Heatherton, she gave us her go-to breakfast (aka our two favorite items on one plate): Eggs and avocado. Here’s how to make it like she does, because who doesn’t want to eat breakfast like a model?

    Eggs and Avocado Toast 

    ingr2 organic free-range eggs

    2 slices of Free Bread

    1 quarter of an avocado

    1 slice of lemon

    A pinch of salt, pepper, and red chili flakes

    Kelapo Extra Virgin Coconut Oil Non-Stick Cooking Spray

    Fresh Parsley

    Toast the bread. While it’s toasting, fry two eggs using coconut oil spray on medium/low heat. Cover with lid.

    While toast is finishing, cut a slice of lemon and a quarter of avocado and place on plate.

    Using a fork, mash the avocado onto the toast and squeeze the lemon wedge on top. Alongside (or on top) place the eggs.

    Sprinkle eggs and toast with chili flakes, salt, and pepper to your liking. A dash of olive oil on the toast is also delicious.

    Garnish with some fresh parsley.


  • 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.

    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!

    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.

    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!

    Sign Up For Exclusive Access to The Lo Down!

  • At Home Iced Coffee


    I’ll admit, I’m quite the iced coffee addict. Coffee, plus cold and sweet, what’s not to love? The perfect cup is hard to find, but making it yourself? Well, that’s not so hard! Here’s a few fool proof steps for making the perfect cup at home.

    At-Home Iced Coffee

    1. Coffee

    2. 1 Tsp. Simple Syrup

    3. Milk or Cream

    1. Brew coffee using a French Press or coffee maker.

    2. Divide into Mason Jars or Cups remembering to leave room for ice cubes and cream.

    3. Refrigerate coffee (will last up to 3 days).

    4. Combine ice cubes, coffee, and simple syrup and mix for the perfect iced coffee!

    Difficulty Level: Easy

    Time: 15 minutes

    Sign Up For Exclusive Access to The Lo Down

  • My Favorite Recipe – Roasted Chicken


    I have a few signature dishes, and a delicious roasted chicken is definitely one of them.  In addition to being my favorite dish to prepare, a roasted chicken is simple enough for a Monday evening feast that includes a healthy serving of The Bachelor on the side, or impressive and schmancy enough to serve to guests on a Friday night.

    Don’t be afraid of poultry.  Throwing a bird in the oven, whether it’s a chicken, game hen or even a Thanksgiving Turkey should not give you the night terrors.  Roasting a chicken is easy!  The oven does all the work here, so give this recipe a shot.  It may turn out to be one of your favorites to make as well.  It takes about 90 minutes for a perfectly cooked bird!

    1. a raw chicken (go for an organic bird if your store carries them)

    2. canola oil

    3. room temp butter

    4. salt and pepper to taste

    5. dried rosemary (about 2 Tablespoons)

    6. half a raw yellow onion

    For the Gravy (optional)

    1. 2 Tablespoon butter

    2. 2 Tablespoon flour

    3. 1/4 c. dry white wine

    4. 2 c. organic chicken stock

    1. Turn on your oven to 500 degrees (yes, that high). Prepare your chicken by rinsing him off, drying him off and setting him on the counter. Salt and pepper your bird, throw the onion inside the cavity and massage a little bit of butter onto the skin (make sure to get underneath the skin too on the breast). You could use half an apple inside the cavity as well if space permits. Finish the chicken with some dried rosemary.

    2. Drizzle canola oil on the outside of your bird and rub it around so he is covered completely. Place the sharp end of an oven thermometer into the breast of the bird (basically the thickest part) with the dial facing out so you can monitor the temperature of the chicken while he cooks. Make sure the thermometer doesn’t touch bone (it will throw off the reading). Put him into a glass baking pan with low sides and throw him in the oven at 500 degrees for 25 minutes. The canoli oil gets your bird super brown and beautiful. Trust.

    3. After 25 minutes have passed, lower the temperature to 350 degrees and set the timer for 60 more minutes. If your chicken is very dark, create a breastplate made out of aluminum foil and gently place it over the chicken so he doesn’t continue to brown. Create the breastplate before you cook the bird. It’s easy – just rip off a piece of aluminum foil, press it into a shield shape on the breast, and voila.

    4. Once your chicken reaches 165 degrees F, he’s done! Move the chicken from the pan onto a wooden cutting board and let him sit for a while (don’t cut him open yet). If you aren’t making gravy, slice him up after 10-15 minutes and enjoy. If you’re making gravy (you should, duh) get to work on that while he rests.


    1.You need a roux to make gravy.  A roux is a thickening agent made of wheat flour and fat used to make sauces.  In a small pan, melt a tablespoon of butter, and as the butter melts add a tablespoon of flour, stirring with a wooden spoon as you go.  What will result is a light brown putty-like substance in your pan.  Cook it for at least a minute to release the raw flour flavor.

    2. Place the pan you cooked your chicken in on the stovetop, and turn on the burner to medium- high heat.  Once the pan is hot, add white wine to the pan to deglaze.  All the crunchy chicken goodness should come off the sides of the pan with some light scraping.  Bring the heat down to medium, add half the chicken stock and the roux, and start stirring.  The roux will break apart and thicken your gravy. Once the roux has started to thicken the sauce, add the rest of the stock.  Cook until the gravy boils, then reduce the heat and taste.  Add some salt and pepper if necessary, and then drizzle over your roasted chicken for a delicious meal at home.

    Serving Size: 1 Chicken, serves 3

    Oven to 500 F then down to 350 F

    Difficulty Level: Medium


  • TheLoDown