THE ART OF THE SNACK: AVOCADO

June 20, 2016

This vegetable is always trending whether enjoying it on toast, solo, in salads or a number of other ways. In this issue's The Art of the Snack we share recipes for Avocados from Peru for a smoothie as well as a twist on a breakfast classic.

Pictures courtesy of Stuart Ramson/AP

PERUVIAN AVOCADO SUPER FOOD SMOOTHIE

Ingredients:

1 ripe Avocado from Peru, peeled and pitted
1 (13.5-oz) can lite or regular coconut milk
1 cup pineapple juice
1 Tbsp fresh lime juice
2 Tbsp sugar
1 cup ice cubes

Directions:

Combine all ingredients in a blender, secure with lid and puree until smooth.

Options:

For added sweetness, dip the moistened rim of the glass (water or citrus juices work well) into a pile of sugar that is about ¼” deep. Shake off the excess sugar and pour the smoothie.
Before blending, add your favorite protein powder for a nutritionally boost.

Yield: 4 cups; 1 cup per serving

PERUVIAN AVOCADO EGG SCRAMBLE

Ingredients:

1 large egg
¼ cup liquid pasteurized egg product
1 Tbsp vegetable oil
1 ounce (2 slices) Peruvian Avocado
Salt
Pepper
Slice of whole wheat toast

Directions:

1. In a bowl, whisk together egg product and egg until smooth.
2. Stir in salt and pepper.
3. Heat oil. Whisk in egg mixture and cook while constantly stirring until mixture sets.
4. Place eggs on toasted bagel and top with avocado.

Options:

Add 1 Tbsp scallions, minced or thinly sliced, to the egg mixture before cooking.
Sauté 1 tsp fresh gingerroot, peeled and minced, then add egg mixture.

Yield: 1 serving

GRAZE ON THIS

June 14, 2016

Around the offices of Athleisure Mag. we're always on the go checking out locations, coming back from set, or just being out and about. When you don't know what your schedule will be like or you need positive protein around you, Graze becomes the perfect item to include in your bag! We love that once you purchase a box, you receive 8 pre-packaged containers that include a mix of sweet and savory. The individual containers let you know what it is, the ingredients, calories etc. Whether you wish to share or eat alone, this is the perfect healthy snack that can go from work, the gym, your flight and more. You're bound to have some serious favorites and you can order and gift these boxes within the regularity that works for your lifestyle!

Photo Credit: Christina Emilie

MAY #ATHTRIBE

June 1, 2016

We're in the in between portion of the year as we transition from the cool breezes of the spring to the higher humidity of summer! With long weekends around the corner, there are so many excuses to take in phenomenal weather, whether you're enjoying a staycation, jetsetting, or simply staying at home.

The Art of the Snack - Tacos

May 28, 2016

We love a good taco around Athleisure Kitchen and this month, we shared some recipes from a foodie influencer and former The Bachelor/Bachelorette contestant who is an HGTV TV Personality.

20-Minute Ancho Chicken Tacos

Lindsay, Pinch of Yum - IG @PinchOfYum

Serves: 12 small tacos

Ingredients

Ancho Chicken
•½ cup white whole wheat flour (all purpose also works)
•2 teaspoons ancho chili powder
•1 teaspoon southwestern or taco seasoning
•a generous pinch of salt and pepper
•2 tablespoons oil
•1½ lb. boneless, skinless chicken breasts

Tacos and Toppings
•12 small corn tortillas
•a few green cabbage leaves, shredded
•one bunch cilantro, chopped
•toppings: lime wedges, sour cream, jalapeño slices, avocado slices, minced green or red onions

Instructions

1. Toss the cabbage and cilantro together. Prep the other toppings.

2. Combine the flour, ancho chili powder, southwestern seasoning, and salt and pepper in a shallow dish.

3. In a heavy duty pan, heat the oil to medium high heat. Cut the chicken breasts in half or quarters, toss in the flour mixture, and add to the pan. Cook for a few minutes; flip, and cook for another few minutes until the outside is browned and the inside is no longer pink. Remove from heat, sprinkle with a little more salt, and allow to rest for a few minutes. Cut or shred the chicken into small pieces.

4. Warm tortillas (I just microwave for a 20 seconds or so) and assemble with the chicken and toppings. Be generous with the lime juice and jalapeños for extra zing!

Air Fried Fish Tacos

Jillian Harris, HGTV Love It or List It Host - IG @Jillian.Harris

Ingredients

Corn Tortillas
Peach Salsa
Avocado Cream (recipe below)
Cilantro
Fresh Halibut
1 can of Beer
1 1/2 cup Flour
1 tsp Baking Powder
2 tbsp Vegetable Oil
1 tsp of Salt
Cholula sauce
Philips Airfryer

Instructions

1. On a plate, lay out corn tortillas, top with peach salsa, set aside.
2. Slice your halibut into small strips.

3. Mix 1 cup flour, salt, baking powder and enough beer until you have a nice consistency

4. Toss the halibut in remaining flour to give it an initial coating, then place it in the beer batter mixture until coated.
5. Set on GREASED philips air fryer rack and cook 6-8 minutes at 200 degrees until golden.
6. Place fish on top of salsa mixture top with avocado cream, more cilantro if desired and Cholula sauce.

Avocado Cream:

1 large avocado
3/4 cup buttermilk
Juice from 1/2 lime

Mix in a blender until smooth

BODY TALK

May 19, 2016

If the summer makes you a bit nervous as you're still working towards your goal weight, we suggest listening to tips by none other than The Body (5 time Sports Illustrated cover model) herself, supermodel, designer and co-founder of WelleCo - Elle Macpherson, who can get us there without binge exercises and detoxes.

We chatted with her about her Four-Week Body Plan which involves the much buzzed about - The Super Elixir. Not only will you look great but you will feel energized which is essential as we head into these warmer months.

Week 1

Eliminate carbs after 5pm
Take the Super Elixir Alkalizing Greens with 500ml of water once a day
Drink at least 2 liters of filtered water each day

Week 2 (Build on Week 1 +)

Replace one meal a day with the Super Elixir Nourishing Protein mixed with 400ml of cold almond milk

Week 3 (Build on Week 1, 2 +)

Add cayenne pepper to at least one meal a day to boost your metabolism

Week 4 (Build on Week 1, 2, 3 +)

Cut out all added sugar, dairy and processed starchy carbs
Increase your intake of green vegetables

IN OUR BAG

April 29, 2016

When you're hitting the studio to enjoy your favorite fitness session, you may want to add to the amenities that they have provided. We've rounded up some must have times that you can bring with you so that you're fresh and ready for the next thing on your list!

The Art of the Snack - Fruits and Veggies

April 25, 2016

Snacking just got easier with two recipes that allow you to get vital nutrients, while taking very little time to make! These are perfect for the Spring and the Summer.

We hit the Athleisure Kitchen with Chef Rosalie from Williams Sonoma and began thinking about how we can get fruits and vegetables into our meals. These treats are perfect now as well as when we head into the summer. When you master these recipes, you can add your own twists to them and both can be done rather quickly!

We love a good ice pop as it's cool and refreshing. A few seasons ago we learned about Zoku which easily makes and freezes your pops of choice. A huge trend is being able to include slices of fruit, adding yogurt creation and when you have really mastered it, a boozy option that is perfect for day or night! We created a POM-pop, Pear Pop and a Passion Fruit Pop.

POPSICLE INGREDIENTS

Your drink of choice (we had three different pops so we used Ceres Pear, Ceres Passion Fruit and POM Wonderful - no sugar free juices)
Sliced assorted fruit
Zoku machine
Make sure to slice your chosen fruits into thin slices. We used plums, kiwi and strawberries
Pour your beverage of choice into the Zoku maker
Place your sliced fruits into each slot with the beverage
Place the spill guard sticks in the Zoku

NOTE: You must place the Zoku in the freezer before using it to make your pops. The Zoku will freeze your treats within 12 minutes! Once it is frozen, you can make 3 servings of 3 (9 pops total) before you have to freeze it again.

Hummus is such a great snack that takes chickpeas to another level. The easiest way to make it is in the Vitamix. We have taken the classic recipe and added a few twists that give it an elevated taste while also being really quick and easy to make!

HUMMUS INGREDIENTS:

2 15oz cans of chickpeas (garbanzos), one drained , one with liquid
1/4 cup (35g) raw sesame seeds
1 tablespoon olive oil
1/4 cup (60ml) lemon juice
1 garlic clove peeled
1 teaspoon cumin
Salt and crushed red pepper
Place all ingredients, except salt, into the Vitamix container in the order listed and secure lid
Select Frozen Desserts program
Press start
Allow machine to complete programmed cycle, using the tamper to press the ingredients into the blades

NOTE: It takes 5 minutes to prepare this recipe and it makes 3 3/4 cups which is great for a solo nibble or for a small gathering. As we're hummus fans, we always like to shake it up. In this version, once we made it, we added a little more olive oil, pine nuts, sliced red peppers and crushed red pepper. This added a bit of a zest to our recipe - but there are a number of items that work well with this recipe. In addition, it can be served with crackers, mini pitas (shown here) and so much more.

PHOTOGRAPHY COURTESY | Zoku + Vitamix

STEP OUT FOR A DRINK

March 16, 2016

Spring means that being outside is a given. Any excuse/reason is welcome. To toast this, we put together three looks for after work drinks, impromptu poolside and post brunch beverages with our friend Rachel Sheen, who is in Marvel’s new movie, Deadpool.

We shot our brunch and after work looks at JIMMY Soho which sits atop the James Hotel and we’re sure these looks will find their way into your rotation.

| PHOTOGRAPHY Steve Zak | WARDROBE STYLIST Kimmie Smith/Accessory2 | MUA/HAIR STYLIST Christina Padilla |

ATHLEISURE MAG: What is the aesthetic/vibe of the JIMMY at the James Hotel?

JIMMY SOHO: JIMMY is a grown up, stylish, fun and unpretentious cocktail lounge that has indoor/outdoor capacity. We’re not a dance club although often people are bopping their heads to our DJs (THUR/FRI/SAT night and SAT/SUN afternoons in summer). We’re 18 floors above Soho/Tribeca with nearly 360 views of the city. JIMMY is a fairly intimate space, holding about 100 indoors with room for another 75 outside
in good weather. The vibe is for conversation and socializing, whether that’s after work or post-dinner.

AM: Since JIMMY lounge is a rooftop, what areas are guests able to enjoy now that spring is on its way?

JS: Our roof area is always open for people to step outside but right now people are more focused on staying cozy inside, sitting on couches by the floor-to-ceiling windows, grooving to some great music, and catching up with friends or making new ones.

AM: JIMMY Soho just had an Oscars party, what other events do you have coming up that we should place into our calendars?

JS: We always do Super Bowl and Oscar parties. The next afternoon we’ll have a special gathering will be for The Kentucky Derby. And we open
our afternoon pool-deck parties on May 21, which is when we start opening at 3pm on weekends with afternoon DJs. We’ll also be showing the Olympics this summer both out by the pool and indoors.

AM: What is the signature drink of JIMMY lounge and what are some of the favorite dishes that are enjoyed by guests?

JS: We don’t have one signature cocktail, but we have two cocktails since we have opened that we can’t take off the menu, the Legal
in Vermont-which is Bourbon, Maple, Cinnamon and Shisho over a cinnamon bark ice block, and the other one is The Grapes of Wrath-Vodka,
muddled Grapes and Cucumbers with Elderflower syrup and seltzer.

In terms of dishes the most popular are: Cheeseburger Sliders w/ Jalapeño & Parmesan Fries, Artichoke Flatbread w/ Garlic Ricotta & Fresh Basil
and Falafel Bites w/ Cucumber, Mint & Tzatziki.

AM: Who are the creators of JIMMY lounge and what are their backgrounds in terms of the culinary and nightlife/mixology scene?

JS: JIMMY was developed by David Rabin and Johnny Swet. David was a founder of Lotus and other well-known nightspots, and is now a partner in Cafe Clover, The Lambs Club, The Skylark and JIMMY. Johnny Swet worked at many of the most iconic spots in NY like Bowery Bar and Pastis before opening his own places, Hotel Griffou and Rogue and Canon. He’s also the cocktail consultant for the Dream Hotel, Cafe Clover, The Skylark and JIMMY, and several other prominent NYC venues.

AM: What makes JIMMY lounge distinctive in the nightlife scene?

JS: JIMMY is nightlife for people who are either “over” going to big clubs with EDM where they can’t hear themselves speak, or for groups to
gather for a cocktail or two before they head out for a real late-nighter. It’s also the ideal spot to spend a spring/summer weekend afternoon, sipping a cocktail out by the pool. In that way, it’s kind of “day-life”.

PHOTOGRAPHY COURTESY | JIMMY

JIMMY LOUNGE 15 Thompson St NY, NY 10013

Matcha Bar NYC | **PHOTOGRAPHY Matcha Bar**

The Art of the Snack: Matcha Bar

March 1, 2016

BRUNCH IT UP

January 28, 2016

Colder temperatures mean that you have to switch things up to ensure that you don’t succumb to the dreaded cabin fever that can set in as we all wait for Spring to arrive!

Thankfully we have weekends with brunch and gameday dates as well as a myriad and of excuses to make the classic Bloody Mary with a twist. Courtesy of our friends at The Bar.com, your next impressive drink that you’ll make for friends is the Bloody Caesar! Mixed with Don Julio® Blanco Tequila, this variation creates heat and a satisfying fizz that will amp up any frittata or zippy wings.

THE BLOODY CAESAR

You’ll Need:

•1 oz. Don Julio® Blanco Tequila
•0.5 oz. fresh lime juice
•1 tsp. hot sauce
•1 dash of Worcestershire sauce
•3 oz. Mexican style beer
•4 oz. tomato and clam juice

This recipe makes one serving. Combine first 5 ingredients in an ice filled shaker. Shake well and strain into an ice filled glass rimmed with chili-salt. Garnish with a lime wedge.

PHOTOGRAPHY COURTESY | Bar.com

| PHOTOGRAPHY Timor Raz | STYLING BY Kimmie Smith | MUA/HAIR Nydia Figueroa |

IL PRINCIPE @ HOTEL HUGO

January 25, 2016

Whether you’re meeting with friends, enjoying a meal or savoring a beverage, it is clear that attention to detail is a primary focus at Hotel Hugo’s ground restaurant, Il Principe Cucina Italiana. While here, you’re engaging with the waitstaff, hostess or bartender, you’re bound to bump into Samantha McCrimmon, who serves as the restaurant’s General Manager and Wine Director. From the time that you enter to the time you leave, she ensures that she and her staff have you in mind.

Prior to Il Principe, Samantha was the Wine Director for Plein Sud at The Smyth, a Thompson Hotel property. Her knowledge of wine from decades of being in the industry, comes from an innate passion and the ability to create and run a wine program.

Wine culture continues to grow within a number of restaurants as there is a need to facilitate more knowledge within this area. Her role at Il Principe is to bring in big names from Italy, France and California as well as interesting varietals that may be lesser known.

She highlights that Rose (whether by the glass or bottle) is outstanding and is hotter than ever, especially during the summer. The trifecta of wine, cuisine and food creates a symphony that is reflected in the menu. Guests can enjoy off the menu gems and vintages which enhances their experience.

As Samantha recovers from the holiday season, she notes that breakfast and lunch are perfect for guests and business meetings. When having dinner at Il Principe, it’s not only a romantic vibe but guests agree that newly appointed Chef Christine has created a menu that places innovative twists on classic dishes. For those who enjoy her much buzzed about homemade lasagna, there are plenty of savory dishes within the menu.

The Art of the Snack, Chobani

January 22, 2016

A PERFECT PICK ME UP

Greek Yogurt has been a must have whether you’re eating it alone or putting it into a number of recipes. The team at Chobani opened Chobani Soho a few years ago to focus on Sweet and Savory Creations that keeps this dairy brand at the forefront of your tastebuds. If you’re not able to visit their NYC location, you can make them anytime at home.

PISTACHIO + CHOCOLATE

1/2 cup Plain Chobani
2 tsp Pistachios
2 tsp Dark Chocolate
2 tsp Orange
1/2 tbsp Clover Honey
1 tsp Fresh Mint, Chopped

TOMATO + OLIVE TAPENADE SIMIT

Turkish Simit, Plain Labne
Olive Tapenade
Tomato Slices
Arugula

SMOKED SALMON + DILL

1/2 cup Plain Chobani
1 1/2 tbsp Smoked Salmon
1 spritz Lemon Juice
2 tsp Extra-Virgin Olive Oil
1 pinch Salt + Pepper
1 pinch Fresh Dill
8 pieces Bagel Chips

PHOTOGRAPHY COURTESY | Chobani

Homemade

January 20, 2016

Food and mobile come together with a wide selection of menus, getting to know your chef and never missing a beat.

In the bustling city that never sleeps, many New Yorkers remarkably eat food quickly on the go and remain largely unfamiliar with their chefs and neighbors.

Homemade is a NYC startup well underway toward changing that. With a tasty selection of eats and strong community focus to connect cooks and people through an array of fresh food experiences - they are changing the face of the task of ordering out.

Like a modern digital bake sale, Homemade boasts 60 cooks offering over 350+ tasty meals, made by professional chefs, entrepreneurs, food bloggers and seriously passionate hobbyists. There is an array of healthy, ethnic, munchies, and specialty foods choices, including a variety
of vegan and gluten-free food options.

Homemade’s intuitive mobile app relies on search and customer reviews to discover new cooks and meal choices. Eaters make recommendations for chefs to tweak their recipes with detailed feedback. Both sides continue to build trust and professionalism, as well as socialize toward friendship as well.

The idea came from founder Nick Devane enjoying his grandmother’s chocolate frosted cake and wanting to spread the joy of home-cooked meals between the cook and diner. This new addition to the alternative food scene came as an extension of grandmotherly visceral connection of specialty, pride and family and has now scaled to a system of steady doses of shoppable food. Download the app to get connected into this foodie revolution.

PHOTOGRAPHY COURTESY | Homemade

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