I am very much into simplicity & quality in foods, so a perfectly-done cacio e pepe is one of my very favorite pasta dishes. This recipe takes it to the next level by adding delicious sauteed brussels sprouts. It is soooo yummy & super easy. Enjoy!
One of my favorite brands, Kiehl’s, will debut a nail polish—their 1st ever!—benefiting amfAR in July. A sleek minimalist black of course! What else would you expect from this streamlined brand? I have long been a fan of black polish, which is in my heavy regular rotation, so you can expect me to be 1st in line. I am deeply involved in HIV/AIDS advocacy & services, so this is a win-win for me. The formaldehyde-free polish will be in stores and online just in time for the company’s annual LifeRide motorcycle trip, a 20 person ride to raise HIV awareness and funds for amfAR. This year’s 2,000 mile ride will be the longest since its inception in 2010—it begins in Milwaukee and ends at the Kiehl’s original location at Third Avenue and 13th Street in Manhattan.
Tonight I went to a hip & hamstring yoga workshop. I got extra love & adjustments, my teacher said it was because she was so drawn to my pants. Thanks, Inyo! Thanks to her help, 3+ years into my practice, tonight I just figured out how standing split is supposed to feel—& gained several more vertical inches. Turned out my hips weren’t even. I was actually making a rare mistake, over correcting the more common error of having your hip open, by tiling down & closing off my hip joint. Alignment!
I was able to work into compass (at least on one side…).
Post-practice, I made some prana from one of my favorite cookbooks, Tender, by Nigel Slater. It was so tasty, I am sharing the recipe below. The bright colors made me happy!
- 2 Chicken Breasts (I subbed fake chicken)
- Olive Oil
- 1 Stalk Rosemary
- Green beans
- Chard (I used rainbow)
- Nasturtiums (optional)
- Lemon Juice
- Olive Oil
- Salt & Pepper to Taste
Dressing: Finely chop shallot. Combine with pinch of salt, lemon juice, olive oil, & mint. Mix.
Brush chicken with oil, season with salt and black pepper and scatter with the finely chopped rosemary needles. Grill or roast until cooked right through and the skin is golden.
Top and tail the beans, cut the chard stalks into similar lengths and remove and reserve their leaves. Boil the beans and the chard stalks in boiling water till tender (2-3 minutes). Dip the leaves into the water for thirty seconds. Remove and drain.
Dress the greens. Add tomatoes & nasturtium. Slice chicken & top greens. Recipe HERE.
Of course, for balance, I finished it off with a new Trader Joe’s find, Cowboy Bark (dark chocolate with toffee, pretzels, Joe Joes, almonds, & salt). I am giving up sugar for Lent, so I had to indulge before it begins on Wednesday!
PS…check out these awesome, open hips!
Looking forward to TIMF this weekend! I have been to every TIMF & it’s one of my favorite, cozy little festivals that packs a big party & a great view! Something about being on an island brings out the magic. I thoroughly enjoy this festival w/o feeling overwhelmed. All my friends are there, so it feels local & FUN. And I love layering up for the chilly weather. Especially excited for the Japandroids, Haim, Lord Huron & Palma Violets this year!