Travel Tips

I have been traveling quite a bit over the past six months and have found a few tips to help me stay calm and feel prepared so when I arrive to my destination my anxiety is not there because I have "thought of everything".....ok maybe not everything. Below you will find a few of my tried and true tips to help keep you looking great from the inside out while you travel.  

Traveling is such an exciting experience but can bring on stress.  I am an organized person, meaning professional list maker.  Before I pack I always take 5 minutes to write down exactly what I need so I don't forget anything important. How terrible would it be to forget your bridesmaid dress and shoes for the wedding you are standing up in? Toothbrush? Enough changes of undergarments? I find the smaller the thing the more likely it is to be forgotten.  Take time to plan out what you need, not just clothes but toiletries, reading materials, chargers, no item is too small to list.

I typically pile my clothes onto my bed and snap a photo before I put it in the suitcase.  That way when I look back at the photo before I close my bag I can take one last inventory check to see if I forgot any pieces. 

If you are wondering what those purple rubber things are on the bottom left, they are the most wonderful thing I introduced into my life recently, yogatoes.  Look them up, they will save your feet and save your life. 

One of my favorite masks to use, available at Whole Foods

Before I travel I always hydrate from the inside out.  I typically pack the night before (I don't have the time to do it until last minute these days) so while I pack I wear a super hydrating topical mask. When I am done packing, I wash my face and hop right into bed to get as much sleep as I can before the morning of travel ahead.  I drink a good amount of water the morning of a flight to help fight dehydration. This is also one of the moments where I will apply a thin layer of vitamin E oil to my skin before I leave. When I arrive to my destination my skin is soft and dewy.  Your skin may appear to be a bit greasy looking at first but your skin will thank you later by looking radiant.  

A must pack for me to is snacks since I am always skeptical of what I will find at the airport.  A few pieces of fresh fruit, nuts and yogurt help tie me over till I reach my destination and can savor every bite that my destination has to offer. 


Squash Salad

A few months back I was assisting one of my favorite caterers in NYC. Their food is health forward combining the methods of all organic, low gluten and even vegan options.  While prepping for a large event I was tasked to make a delicious salad.  I got to use my new kitchen tool obsession, a vegetable spiralizer. This amazing machine takes your fresh produce and can ribbon, slice and grate!  I took yellow and green squash and ribboned them through the machine. Not only does this make the veggies beautiful but it is a great way to get them into your diet. I went home a bought one immediately.  I have been playing with different salad variations and have found this to be one of my favorite ones to make during these lush summer days.  Fresh, healthy and delicious, this is a must for this time of year! If you don't have a spiralizer, thinly slicing your squash works great too.

1 yellow squash

1 green zucchini

1/4 head of red cabbage thinly slices

2 cups of arugula

1 grapefruit segmented

3 scallions thinly sliced

1/2 cup of toasted pepitas 

Sliced the squashes through the spiralizer.  I recommend cutting the strips into 1/2 long pieces so they are not too long when you go to eat them. Place them on a serving platter and top with cabbage, grapefruit, scallions and pepitas.  I chose to use an herb vinaigrette to top the salad.

Herb Vinaigrette;

1/4 cup of fresh dill

1/4 cup of fresh parsley

1/4 cup of extra virgin olive oil

1 garlic clove

The juice of one lemon

1 tsp of salt

Fresh cracked pepper

Combine all ingredients except the olive oil into a food processor. Turn the processor on and stream in olive oil while you puree the ingredients.  You can add more salt and pepper to taste. Serve the dressing on the side of the salad.  





Key Lime Pie

I rarely gloat about a recipe saying, "It is one of the best ever" but, this Key Lime Pie is THE BEST! Not only is it super easy to make but it is delicious. You will savor every single bite! Buttery and sweet from the crust, a tangy and tart filling and topped with a creamy whipped cream....PERFECTION!

Warning; consuming this pie whole in one sitting with a group of friends has been known to happen. 

If you can't find key-limes, regular limes will work perfectly too.

1 1/2 cups graham-cracker crumbs(pulse whole graham crackers in a food processor till they are a fine texture)

6 tablespoons unsalted butter, melted and cooled

5 tablespoons sugar

2/3 cup freshly squeezed key-lime juice

1.5 tablespoon grated Key lime zest, plus more for garnish

1 1/2 cups heavy cream, chilled

1 can (14 ounces) can sweetened condensed milk

     4 large egg yolks

Heat oven to 375º. Combine graham-cracker crumbs, butter, and 3 tablespoons sugar in a medium mixing bowl and combine. Press into a 9-inch pie plate and bake until lightly browned, about 12 minutes. Remove from oven, and transfer to a wire rack to cool.

Lower oven to 325º. In a medium bowl, gently whisk condensed milk, egg yolks, Key lime juice, and zest together. Pour into the prepared, cooled crust.

Return pie to oven, and bake until the center is set but still jiggles when the pan is shaken, 15 to 17 minutes. Let cool completely on a wire rack. I like to then place it in the fridge to set for at least an hour.

Shortly before serving, combine cream and remaining 2 tablespoons sugar in the bowl of an electric mixer fitted with a whisk attachment. Whisk on medium speed until soft peaks form, 2 to 3 minutes. Spoon over cooled pie; garnish with zest. Return to refrigerator for 30 more minutes and then serve. 

I modified the recipe for a dear friend's bday last week and turned it into a Key Lime Tart! Instead of placing it into a pie dish, place it into a tart pan.  By putting it into a tart form it doesn't have the same height but they will have wider and shorter pieces!

Happy Birthday Alexis!

Beautify Time; Early Summer Edition

With summer happening I wanted to share with you how I am staying healthy from the inside out right now. Hydrating, restful sleep, pampering and popping a fun nail color are my go to ways to get that extra glow this time of year! 

I love adding simple sliced fruit to my water. Not only does it taste delicious but the fruit infuses the water with its natural vitamins making your glass of water that much better for you! As of late I have been adding strawberries and lemons into my water and loving every drop. I simply slice the fruit and let it infuse the water over night and enjoy several glasses over the course of the next day.  I find that I can refill the water at least three times before the fruit is no longer infusing.  The flavor will become less intense with each refill.  

 

 

 

 

Sleep is one of the best things you can do for your mind and body. To help calm my mind and slow down I love to add a few drops of fresh lavender oil to my nighttime routine.  I rub a few drops into my face in a slow circular motion, releasing the fragrance helping to calm my mind. Sometimes I even pour a few drops onto my eye cover mask so while I am falling asleep a faint smell is in the air to help ease my mind.  I place a few drops on the cover in the morning to make sure it is fully absorbed and dried into the mask. 

Exfoliating your skin is important all year round.  In the summer months I shy away from typical olive oil and brown sugar scrub and use honey as a substitute.  This scrub works magic for my skin, leaving it fresh, glowing and hydrated.  The brown sugar is gentle on my skin, clearing away dead skin while the honey is moisturizing with all of it anti-microbial benefits.  I keep a little jar of equal parts honey and brown sugar and use it as needed.  I love to use it as a foot scrub too, it helps keeps my exposed feet and toes happy all summer long. 

This pop of color on my nails is my current favorite, Watermelon by Essie.  Go for the beyond corals and brights, it is summer and the best time to explore fun nail options.  


Strawberry Rhubarb Cheese Torte

In honor of wanting to still feel indulgent but trying not to overdue it I came up with this dessert that is gluten-free, sweetened with honey and homemade fruit preserves and has a good amount of protein from Greek yogurt. The crust is super easy to make and even more delicious to eat.  The filing is ingredients you might already have on hand! This torte doesn't disappoint!  

Crust;

1 cup of gluten free rolled oats

1 cup of whole almonds

2 tbsp unsalted butter brought to room temperature

1/4 cup unsweetened coconut shreds

2 tbsp raw honey (Ruse Goods varietal of course!)

Filling;

2 cups of Greek yogurt (I prefer 2%) brought to room temperature

1 egg brought to room temperature

1/2 cup of fruit preserve (I used strawberry rhubarb following this method I posted recently)

Preheat oven to 350º. Pulse oats and almonds together in a food processor until they are a fine ground meal. Add them to a bowl with coconut, butter and honey.  Mix with a fork to combine. Press the mixture into the bottom of a well buttered tart pan.  I found that when I lightly moistened my finger tips with water I was able to easily press and the spread the crust evenly.  Bake the crust for about 15 minutes, you want the crust to appear golden.  Remove from oven and allow to cool to room temperature. 

While the crust cools prepare the filling. Combine the yogurt and egg with a mixer on medium speed for about thirty seconds. Add the fruit preserves and fold in by hand with a spatula. 

Pour filing into prepared crust.  Return the torte to the oven and bake for 25-30 minutes.  You want slight cracks to begin to appear along the outer perimeter of the crust but the center to be slightly wiggly. Remove from oven and allow to come to room temperature.  Then place in the refrigerator and allow to cool for at least 2 hours.  If you can wait longer the more the torte will set. I topped some pieces with remaining preserves and served. 



A Paloma Cocktail

My current favorite cocktail to sip on is hands down the Paloma. I am a sucker for anything with fresh grapefruit juice so, my obsession was only natural. A popular cocktail from Mexico, one sip and you will be hooked! It is light and refreshing. Below I have listed my preferred way to sip this delicious cocktail. For a friend's going away party this past weekend I made a large batch of these and brought them to cheers her on her way. I placed the peels directly into the large bottles to infuse the beverage and kept the soda out to add once the drinks had been poured. Quadruple this recipe to make one 750ml bottle.

2oz blanco tequila (I used espolon)

2oz of St. Germaine Elderflower Liquer

3oz fresh grapefruit juice 

A splash of soda

A fresh grapefruit peel to garnish

In a cocktail shaker filled half way with ice, combine the tequila, St.Germaine and grapefruit juice. Place the lid on the shaker and shake vigorously for about 10 seconds.

Pour contents into a cocktail glass with ice. Add a splash of soda on top and a grapefruit peel. Salut!

I will miss you my sweet Corinne! Cheers to you and all your future success in California!