THE ART OF THE SNACK | JUST BEET IT

BEET-CURED SALMON WITH WHIPPED LEMON-DILL RICOTTA

From Dennis Prescott of Food + Wine

This is bound to be a brunch staple that will amp your lox to another level with beets!

Serves 4-6

INGREDIENTS

1 pound fresh (not frozen) deboned salmon fillet
1/2 cup sea salt
1/2 cup sugar
1 cup grated red beets
2 tablespoons lemon zest
2 tablespoons orange zest
2 tablespoons fresh dill
whipped lemon-dill ricotta

1 cup ricotta
2 tablespoons lemon juice
1 tablespoon fresh dill, finely diced
1 tablespoon capers, chopped
1/4 teaspoon salt

To serve:

4-6 everything bagels
1/2 English cucumber, thinly sliced
Fresh dill, capers and lemons to serve
Place salmon in a large, deep pan. In a small bowl, mix together salt and sugar and rub over the top of salmon until fully covered. Top with grated beet, lemon and orange zest, again ensuring salmon is completely covered. Sprinkle salmon with dill.

DIRECTIONS

1. Cover salmon with plastic wrap and place in the fridge to cure for 48 hours. You’ll know it’s done if the fish feels firm and looks cured in the center.

2. Remove from the fridge and scrape off the beet mixture. Rinse salmon under cold water to remove excess and pat dry with paper towels.

3. Whip ricotta and lemon juice in a medium bowl. Fold in chopped capers, dill and salt.

4. Finely slice salmon and serve with lemon-dill ricotta, sliced cucumbers and everything bagels.
 

BEETROOT + GOAT CHEESE DIP

From Himanshu Taneja of The White Ramekins

Colorful and flavorful, this dip adds variety to this new go to snack!

INGREDIENTS

700 gm beetroots
2 garlic cloves
1 tsp red chili flakes
250 gm hung plain yogurt (hung for 24 hours in fridge)
1 1/2 tbsp pomegranate molasses
3 tbsp extra virgin olive oil, plus extra to finish
2 tsp sumac powder
salt, to taste
2 spring onions, thinly sliced
15 gm hazelnuts, skinned and roughly chopped
50 gm soft goat cheese, crumbled
seeds of half a pomegranate

DIRECTIONS

1. Preheat the oven to 180 C degree. Wash and trim the beetroots and wrap them in aluminum foil tightly. Place beetroots on a baking tray and roast for 45 minutes, until a knife slices easily into the centre. Let cool completely to room temperature.

2. Once completely cooled, peel and cut each beetroot into quarters. Place sliced beetroots, hung yogurt, garlic, chili flakes, pomegranate molasses, olive oil, sumac and 1 tsp salt in a food processor and blend to make a smooth paste. Adjust the salt, if needed.

Transfer the puree to a serving bowl. 

Spread the mixture with a back of a spoon to make beautiful swirls. Scatter the spring onion, hazelnuts, goat cheese, pomegranate seeds on top. Drizzle with a bit of olive oil and sprinkle a pinch of sumac. Serve with crackers, breads, sliced peppers and cucumber.
 

LENTIL SANDWICH WITH PICKLED BEET BUTTER

From Danielle Oron of I Will Not Eat Oysters

This is such a zippy treat that we urge you to try!

Serves 4

INGREDIENTS

Pickled Beet Butter:
1 small beet
1/3 cup apple cider vinegar
1/2 cup water
1 tsp sugar
1/2 tsp salt
1/4 tsp mustard powder, optional
1 stick (8 tbsp) unsalted butter, room temp

Lentil Salad:
1 cup beluga lentils, rinsed
2 cups chicken or vegetable stock
1/2 tsp salt
1/4 tsp pepper
2 dried bay leaves
3 tbsp lemon juice
1 tbsp grainy mustard
1 tbsp chopped dill
1/4 tsp salt
1/4 tsp cumin
fresh pepper to taste
2 tbsp olive oil
2 whole wheat demi-baguettes, cut open
2 hard boiled eggs, sliced
arugula
Maldon Salt and fresh black pepper

DIRECTIONS

1. Place the beet in a pot and cover with cold water at least 2-inches above the beet. Bring the water to a boil over high heat. Boil the beet for 45-50 minutes until cooked through. Allow the beet to cool. Peel by rubbing the skin off with a paper towel. Cut the beet into 1/4" cubes and place them in a non-reactive bowl.

Heat the apple cider vinegar, water, sugar, salt and mustard powder over high heat in a small sauce pot until the sugar and salt have dissolved and the mixture comes to a light simmer. Pour the pickling liquid over the beets and let marinate for at least 30 minutes.

2. Drain the beets and transfer them to a food processor. Process until very finely chopped. Combine the beets and a pinch or two of salt with the room temperature butter until combined. This butter is best when eaten at room temperature.

3. Place the lentils, stock, salt, pepper and bay leaves in a sauce pot with tight fitting lid. Bring the mixture to a boil over high heat, cover, turn the heat down to low, and simmer for 20 minutes until the lentils are al-dente. Drain the excess liquid and discard the bay leaves. Set aside to cool.

4. Whisk the lemon juice, grainy mustard, dill, salt, cumin and fresh pepper in a small bowl. While whisking, slowly drizzle in the olive oil to emulsify the dressing. Pour the dressing over the lentils and mix to combine.

5. Spread the pickled beet butter on each side of the baguette. Be generous. Lay the sliced egg on the bottom half and top with a lots of lentil salad, arugula and garnish with Maldon salt and fresh black pepper. Top and enjoy!
 

BEET INFUSED MARGARITAS WITH ROSEMARY SYRUP

From Jenni Hulet of The Urban Poser

It's a new way to enjoy margaritas with this veggie! 

INGREDIENTS

2 ounces Beet Infused Tequila (recipe below)*
1 1/2 ounces fresh lime juice
2 teaspoons Rosemary Syrup or to taste (recipe below)**
1-2 ounces or a splash of soda water
Pink Himalayan Salt for coating glass rims
Extra limes cut into wedges

Note: You can replace the soda water with orange juice or cointreau to vary up the drink if you like.

DIRECTIONS

1. Pour about 1/2 to 1 inch of salt into a shallow container or lid large enough to fit the rim of your glass in. Large mason jar lids work nicely. Use a lime wedge to wet the rim of half of the glass then dip the rim of the glass in the salt.

2. In a mason jar (with a lid) or a cocktail shaker, add all of the ingredients and shake well to combine. Pour over ice and garnish with a lime wedge and rosemary sprigs if desired.

*For the Beet Infused Tequila: You will need, 1 (750ml) bottle of tequila and 5 ounces of cubed beets, give or take. Pour the contents of 1 bottle tequila into a large mason jar or container. Add the beets to the tequila. Cover and infuse for about 24 hours. When you like the flavor, remove the beets and strain the tequila back into the bottle. Can be stored at room temp for several months, but you can chill it also.

**For the Rosemary Infused Syrup: You will need, 1 cup of liquid sweetener (like agave or clover honey) and 2 full sprigs of rosemary. Heat 1 cup of light sweetener till hot but not boiling. Add the rosemary and let steep until completely cooled to room temp. Use immediately or store in the fridge for a few weeks.

Read more from the April Issue and read The Art of the Snack, Just Beet It in mag

5 THINGS TO NOTE | CLUB MED SANDPIPER BAY

Next week (to the day) we're off to Club Med Sandpiper Bay in Florida, an all-inclusive active resort (there are a number of properties for you to select from Mexico, The Alps, Carribean, Mediterranean, Asia, Brazil and Africa - it's all about your preferred destination!). When it's time to get away from the hustle and bustle, it doesn't always mean that you have to lounge around all day under the sun - of course, you can do this here as well! In our next issue, we will share a number of things about this destination. Our primary purpose is to take in their Body and Mind Weeks which kicked off April 29th and continues through June 3rd. It's all about working out, perfecting your golf/tennis game and more! Until then, we have 5 things that we're excited about that can assist you when you begin thinking about booking your next vaca!

1. THE VIEW

Get Mindful

You can't beat the chance to just sit back and enjoy the rippling river as well as taking in copious palm trees! Pair that with warm weather and you can see why we've been mentally packing our bags to make our way here. This view can be enjoyed whether lounging, working out, waking up, etc. Just seeing it makes us think about recallibrating and being present.

2. MIND BODY

Get Your Game On

This is the time of year (unless you're lucky ducks who have amazing weather year around) where you begin to think about your tennis golf and beach volleyball leagues. If you're just starting up for the first time, getting back into it or are simply looking to perfect certain things - Body and Mind Weeks allows you to work one on one with instructors that can work with you to improve your technique and to evaluate you! From watching professional demonstrations to being able to talk to those who can get you on your game - to being able to play with some of the latest and greatest so that you can decide what you'll be bringing into your personal collection when you're back home - this is so exciting and a major on our list! Definitely check out the website as there are a number of packages that you can select that include nutritionists, spa packages (more on that in a moment), fitness trainers and more. 

You'll find us on the golf course, tennis court and in the studio for yoga obvi!

3. Ahhhh

Club Med Spa @ L'Occitane

We've been a fan of L'Occitane for years and it is the epitome of luxurious relaxing products that literally take you away to another place! When we saw that they had a spa at this all-inclusive active resort, it was a no brainer that the fitness X relaxation integration that is offered here is definitely in keeping with athleisure culture!

4. After Sunset

Sun's Down, Party On

First, we love a good Floridian sunset! It will be the first time that we will be on a river in Florida but the idea of finishing fun sessions and thinking about what we will have for dinner while catching the view - priceless! But when the sun goes down, it's time to check out the nightlife presented by the staff of Club Med (known as G.O.s) and of course to catch up some amazing beverages. We're always pumped to see what type of activities go on at all-inclusives and of course, we'll look you in as we'll be sharing across @AthleisureMag (Twitter and IG) social handles and via our Co-Founder/Style Director, Kimmie Smith (@ShesKimmie - Twitter and @Shes.Kimmie IG).

5. #TribeGoals

Work Hard, Play Hard, Rest Hard!

At the core of every vacation is the fundamental right to kick back and just take a moment! We are looking forward to nabbing a chair, enjoying beverages and taking in the environment. Club Med has all the bases covered from a variety of foods which are inclusive of dietary needs, a place for adults hang out, even the munchkins have a place to hang out as well as staying active! 

Join us May 17th - 20th as we share our adventures and what you need to know about Club Med and then in the May issue (out later this month) we'll seriously give you the details on what you need to know in order to make your solo retreat, girlfriend's weekend, etc truly epic!

CHOCOLATE X AVOCADO

Our taste bud's worlds collide when one of our favorite choclatiers created an avocado white chocolate bar from Compartes! If you're not familiar with this brand, they are known for their chocolate fusions which turns confections on their head. Check out more of their treats on their site.

Other must haves that we suggest you check out:

VEGAN KALE

Healthy Kale Dark Chocolate

Japan White Chocolate

Matcha Green Tea

#TRIBEGOALS

Whether you have a deck, rooftop, terrace - you have to get closer to that Natural Vitamin D. Enjoy it with these must haves!

| MEI L'ANGE Bikini | MUUNA Cottage Cheese | SAILOR JERRY Spiced Rum | SYMGLASS Glassware |
 

Read more from the April Issue and see #TribeGoals in mag.

DOLCE & GABBANA AND A MEAL

This fall, your kitchens will receive the gift of style when Dolce & Gabbana releases their second collab with SMEG (they teamed up last Spring for their high fashion refrigerators). "Sicily is My Love" includes toasters, citrus juicers, coffee machines, kettles, blenders, stand mixers, and slow juicers. The designs embody Souther Italian and Sicilian folklore - lemons, prickly pears, bright cherries and floral patterns that embrace D&G's runway designs. Check out more from this collection.

GET WEEKEND READY | BAR MOGA

The days are longer, the weather is better and now you need to have the next bar on your list for upcoming happy hour, after work drinks and beyond. We suggest Bar Moga, which opens officially today! Moga is the Japanese version of flappers here in America. These stylish women were known to follow western fashion and lifestyles that existed in the 1920's. Much like in the states, they were sexually liberated as well as financially and emotionally independent women who loved jazz!

Across from Miss Lily's (if you have not gone here, then you need to add this Jamaican spot to your list) this east meets west bar as paintings inspired by moga, parchment screens, copper ceilings and ample seating. Drink wise, beverages are handled by a former Milk and Honey employee and a SakaMai chef has the kitchen covered.

While consuming, you can rest easy knowing that the Fempire is real here. The beverage director and head bartender are bot women. The wine list is sourced from all-female winemakers and a portion of the proceeds from one drink are donated to the ACLU.

Get ready for long nights here!

PHOTO COURTESY | Oleg March

COFFEE BEAUTY

| TOM FORD Cafe Rose Eau de Parfum  | WASH WITH JOE CoffeeMint Invigorating BodyWash | IT COSMETICS Confidence in an Eye Cream |

Read more from the March Issue and Coffee Beauty in mag

FIND YOUR DELICACIES | FOOD X JEWELRY

Food has always been an essential; however, the culinary scene has truly exploded after the last few years with the recognition of celebrity chefs, pop up restaurants and the cross over of this space into other areas.

Our favorite meals are components of dishes from meats, fruits, vegetables, and spices. We took a moment to chat with the Co-Founder of Delicacies Jewelry, Nicolle Nelson, which brings our love of food and jewelry together with this fine jewelry, which has a portion of the line curated by Chef Andrew Zimmern who brings notable chefs to Chef's Table as collaborative portions of the line.

We talked with Nicolle about the line, how she stays inspired, how Chef Andrew Zimmern was involved with the line and what we can expect with the upcoming line. 

ATHLEISURE MAG: Nicolle, tell us about your background and how you came into the jewelry business.

NICOLLE NELSON: I did media relations for about 18 years when I (quite unexpectedly!) got into the jewelry business. I was winding down my media relations career, living in Merida, Mexico, trying to figure out what came next — and was struck with dengue fever. (As were my husband and 5-year-old daughter simultaneously. Not so fun.) While sick and feverish one afternoon, I “awoke” to a vision of a bracelet featuring a single, tiny, gleaming garlic bulb on my wrist. As soon as I recovered, I set about to create that tiny bracelet I had seen, so clearly.

That original "fever-dream" bracelet now exists as the Delicacies Garlic bracelet!

AM: Tell us about the epicurean line Delicacies Jewelry and how this came about?

NN: Delicacies is the first ever full-line of jewelry for food lovers. My husband (and partner in Delicacies) has worked with Andrew Zimmern since 2001, so we’ve definitely experienced in the full-throttle growth in the food world in the past 15 years. Food has exploded! Food personalities are TV stars and chefs have rockstar status. Why not jewelry for food lovers?

Also, people are more conscious of what they are putting in their bodies each day. But besides simply sustaining us, food has other qualities as well that we have tapped into. Food carries memories for people, and can be used to bring certain “energies” into ones lives. (Think aphrodisiacs.) 

Some of our customers have gifted pieces for loss; an onion to remind a loved one that “sometimes in life, you cry” or a tomato pendant to remind his wife of her father, who had recently passed away and planted over 60 tomato plants in their yard every year. And some pieces are bought as tokens of luck, fertility, protection from evil, and my own personal favorite, perseverance. (Check out our ingredient “mythology" on our website to see what ingredient brings what energy into your life, and why.) 

AM: What is Chefs Table and what is Andrew Zimmern's involvement with this? 
 
NN:Delicacies’ Chef’s Table is our conduit for charitable giving. Andrew, a dear friend and longtime client and now business partner of my husband’s, agreed to serve as our Chief Giving Officer, and he helps identify and contact the chefs we want to make up our Chef’s Table. Each chef chooses an ingredient to represent them and a hunger-related non-profit organization. We then donate a percentage of proceeds to these charities (10 percent of ALL proceeds and 50 percent of each of the “chef’s ingredient” pieces sold.) 
 

AM: Tell us about the chefs who have collaborated with this line and are there others on the horizon that we should keep an eye out for?

NN: We are currently reaching out to chefs now, and finalizing our year two Chef’s Table. We don’t have any names set in stone currently, BUT look for all women to be on this year’s Chef’s Table. We feel a homage to women chefs and food personalities is most definitely in order for 2017. 

Last year, we had the following chefs join us on our Chef’s Table: Chef Dominique Crenn of Atelier Crenn (ingredient: tomato; charity SF-Marin Food Bank), Chef Gavin Kaysen of Spoon & Stable (ingredient: shrimp; charity: Appetite for Change) and Chef Marcus Samuelsson of Red Rooster (ingredient: chicken; charity: Three Goats).

AM: Tell us about your new addition of avocado into the line!

NN: Ever since we launched, there has been an overwhelming (excuse the pun) hunger for an avocado piece. And who are we to leave food lovers wanting? It took us awhile to get the avocados right; we realized the pendant had to be a 3D piece to show both sides of this delectable fruit. The avocado comes in the Delicacies bracelet, the sterling silver pendant, the 14K gold pendant and the pave gold pendant. We've already sold out of the pave avocado pieces - we are thrilled that people like their avocado with a little sparkle.

AM: What are your favorite Delicacies that are currently available in the line?

NN: I have two! I cannot pick just one. My favorites are the ginger and the octopus. 

The ginger because I simply love the ingredient itself and use it in my Thai curry pastes that I make from scratch. 

Second, I’ve worn the octopus pendant since the first one was created. The octopus represents perseverance and it is the energy which I have needed most since I started on this entrepreneurial journey. I never could have imagined the moments of doubt that I’ve faced in this journey, and each time doubt creeps in, I feel for my octopus around my neck and it reminds me that I have overcome setbacks before and that I will continue forward.

AM: What new ingredients can we expect to be introduced in the line that is not available yet?

NN: Look for rosemary in the next couple of months. I’m excited about this one because it stands for remembrance, and is just so beautiful cast in silver and gold. 

AM: Where do you get your inspiration from?

NN: I’m a bit strange, I think, because I love walking around farmer’s markets the world over. I find them so beautiful, brimming with colors, food stalls — and piles upon piles of produce. I think fruits and vegetables are the most beautiful shapes ever created by nature, which is why our jewelry line focuses on whole, simple ingredients. 

AM:  When you're not making jewelry, do you workout - if so where, and what foods do you enjoy eating for energy versus splurging?

NN: I love working out and try and do something about 3-4 days a week. (Some weeks I’m better than others…) When I’m in the States for the summer months, I do yoga with weights. When I'm in Mexico, I do CrossFit — more recreationally than serious, I enjoy the variety of the workouts. I also take a day every so often to just run a few miles.

I love food. (I created a line of food jewelry; of COURSE I love food!!) We cook a lot at home, and do a lot of Asian foods (Thai being my specialty; I make my own paste which is quite the production!)  We also do a lot of oven-roasted meats, stuff that goes stove top to oven all in the same cast iron skillet. And of course living most of the year in Mexico we eat our fair share of tacos, which would definitely be my guilty pleasure. 

AM: What's your personal style when you're out and about versus when you're going to brunch with friends?

NN: In the daytime, I’m in jeans all day long. I’m tall, so I prefer something a bit longer on top. And I love my shawls to combat overly air conditioned spaces, most of which I’ve found in my travels throughout Mexico. At night, I prefer simple (either classic or kinda flirty) dresses, a shawl, always heels, and my Angela Damman clutch handmade from beautiful natural fibers from the Yucatan. 

Read more from the Mar Issue and see Find Your Delicacies Food X Jewelry in mag.

SOMETHING YOU SHOULD KNOW | TAKE A TEA MOMENT

Whether you're traveling for business or enjoying a staycation - it's a perfect way to take a moment before embarking on plans. As we travel a lot, we like to have items from home to make the journey a little easier. We always have our hotel favorites such as the Fairmont Hotel in Georgetown when we're in DC! While enjoying a night's stay on their Gold Floor, you can enjoy their tea selection and honey (they have their own bee farm on their roof) or you can bring your own while you relax and decide what's next!

When you're traveling this Spring, once you settle in - it's time to have a bit of tea. As we're still waiting for temperatures to rise, a spiked hot tea is a great way to soothe your throat while also spicing up your tea leaves.

We suggest getting your favorite blend and brewing it with your favorite device (or calling room service) and add in Nautical Gin which has elderflower which adds to the floral notes of your tea as well as sweetening it with Truvia Nectar. Add these to taste.

INGREDIENTS

.25 oz Truvia Nectar
1 oz Nautical Gin
1.5 oz Kusmi Tea Tsarevna
 

KUSMI TEA

NAUTICAL GIN

TRUVIA

Read more from the Mar Issue and see Something You Should Know | Take a Tea Moment in mag

THE ART OF THE SNACK

COLLARD WRAP TACOS WITH CITRUS SLAW

From Love and Lemons

Some may feel that this is a taco, but we also think of it as a great wrap that you can enjoy your favorite proteins with an array of veggies that will make lunch a little more exciting!

INGREDIENTS

6 to 8 medium collard leaves
2 cups shredded red cabbage
2 small oranges, segmented, plus remaining juice
2 scallions, chopped
juice and zest of 1 lime, plus lime wedges for serving
sea salt
cooked protein of choice* (see note below)
1 avocado, cubed
chopped cilantro

Creamy Chipotle Sunflower Sauce:

1¼ cups sunflower seeds
1 cup water
1 garlic clove
1 tablespoon white wine vinegar
1 tablespoon fresh lemon juice
½ teaspoon sea salt
chipotle paste or powder, to taste

DIRECTIONS

1. Make the chipotle sun cheese: In a blender, puree the sunflower seeds, water, garlic, vinegar, lemon juice, salt and chipotle paste or powder. Taste and adjust seasonings. Chill until ready to use.

2. In a medium bowl, mix together the shredded cabbage, orange segments, any juice you can squeeze out of remaining orange rinds, scallions, lime juice, lime zest, and a few generous pinches of salt. Chill for at least 10 minutes, or until ready to use. Taste and adjust seasonings just before you serve.

3. Prepare a medium pot of salted boiling water and a large bowl of ice water. 

Dip the collard leaves one at a time into the boiling water for 10 to 20 seconds until they turn bright green. Remove and immediately immerse into the ice water to cool for about 15 seconds. Place on papers towels to dry. Repeat with the remaining collard leaves. Before assembling, trim off the coarse part of the stem.

4. Assemble the wraps with the protein of your choice, the cabbage slaw, avocado and cilantro. Serve with the chipotle sun cheese and additional lime wedges.

NOTES

If you use tempeh, use the cooking method from this recipe.

If you use tofu, use the cooking method from this recipe.

If you use fish, drizzle tilapia with olive oil, a pinch of paprika, salt and pepper, and bake in a 350 degree oven for about 8 minutes, or until it flakes with a fork.

SMASHED CHICKPEA SALAD SANDWICH

From Vanilla and Bean

This is a great go to sandwich to enjoy that's filled with veggies, proteins and has a great tangy taste.

INGREDIENTS

For the Salad

1 Can Chickpeas drained and rinsed (aka Garbanzo) (425g)
1/4 C + 1 tbs Dill Pickles finely chopped (55g )
1/4 C Purple Onion finely chopped (about 1/2 an onion) (36g)
2 tbs Just Mayo or Vegenaise 28g
2 1/2 tsp Stone Ground Mustard 15g
1 1/2 tsp Apple Cider Vinegar 6g
1/4 tsp + 1/8 Sea Salt 2g
2 tsp Dill Weed fresh-chopped
1/8 tsp Turmeric optional for color and health!
8-10 grinds of fresh Black Pepper

For the Sandwich (options):

Multigrain Bread or Optional Gluten Free Bread
Sprouts
Kale
Shredded Carrots
Lettuce
Tomatoes

DIRECTIONS

1. Using a potato masher, rough-mash the chickpeas until most are smashed, but there are still some whole chickpeas left. Add the pickles, onion, Vegenaise, mustard, vinegar, salt, dill, optional turmeric and black pepper. Mix well. Taste for seasoning adjustment.

2. Store in a covered container for up to two days. Delicious alone or piled high on multigrain with accompanying veggies.

GREEN GODDESS SANDWICHES

From The Bojon Gourmet

Your greens were never this zippy! 

INGREDIENTS

Green Goddess Mayonnaise (makes enough for 4-6 sandwiches):

1/3 cup packed basil leaves
1/3 cup packed tarragon leaves
1/3 cup packed chopped chives
2 medium-large garlic cloves
2 anchovy fillets
zest and juice of 1/2 a lemon
1/4 teaspoon salt
1/2 cup good mayonnaise (such as Spectrum’s olive oil mayonnaise)

Pickled Spring Onions (makes enough for 4 - 6 sandwiches):

2 spring onions, bulb thinly sliced
1/2 cup white wine vinegar
2 teaspoons sugar
1 teaspoon fine sea salt
1/4 teaspoon black peppercorns, lightly crushed

Per Sandwich:

2 slices pan bread (something with a neutral flavor)
1/2 a small, ripe avocado, sliced
2 fat slices fresh mozzarella
1 medium-sized green zebra tomato (or other heirloom tomato), sliced
a few thin slices cucumber
several slices pickled onion
a handful of sprouts (such as broccoli sprouts), rinsed and dried
a couple of small lettuce leaves (butter or romaine), rinsed and dried

DIRECTIONS

Make the Mayonnaise:

In the bowl of a food processor, combine all ingredients except for the lemon juice (i.e., the basil, tarragon, chives, garlic, anchovies, lemon zest, salt, and mayonnaise) in the bowl of a food processor. Puree smooth, about 2 minutes, scraping down the sides of the bowl as needed. Blend in the lemon juice. Chill until needed.

Pickle the Onions:

In a medium-sized jar, combine the onions slices, vinegar, sugar, salt, and peppercorns. Put the lid on the jar and let sit for at least 10 minutes, shaking a few times to dissolve the salt and sugar. Use immediately or refrigerate until needed, up to 1 week.

Assemble the Sandwiches:

Toast the bread and spread both slices with a thick layer of the mayonnaise. Top with the avocado, mozzarella, tomato, cucumber, pickled onion, sprouts, and lettuce. Sandwich with the other slice of bread and press down gently. Optionally wrap the sandwich in parchment or secure with two toothpicks, and slice in half with a sharp serrated bread knife or chef’s knife.

BINGELY BOOKS

HOW TO MURDER YOUR LIFE
Cat Marnell
Simon and Schuster

Life is what you make of it - but then again it's about the lessons that you learn along the way as you create your world. Set in the world of the publishing industry, How to Murder Your Life is a candid memoir of Sex, Drugs, and climbing the ladder of the beauty industry within the coveted halls of some of the most iconic magazines. 

We follow Cat from her early days of creating zines and falling in love with magazines, rockers and more. In addition, she unabashadly shares her early spiral which led to boarding schools, medication, her determination to focus and eventually leaving school to come to NYC.

Cat continued to balance her wild lifestyle while also being committed to being a Beauty Editor. Throughout the novel, Cat's world comes into contact with Nev from Catfish, some of the most prominant beauty and editors in chief and more! 

Publishing history is woven throughout her memoir as it follows the rise of online, the need to maintain traditional magazines and the realization of the merger of old and new media together. Whether we follow Cat in the crazy nightlife scene, through the halls of Glamour, Lucky, Vice, xo Jane, or at her lowest points battling her addictions - we realize that Cat is a fighter who owns who she is and her desire to make a better place for herself. 

VERA BRADLEY FLORAL PATTERNS COLORING BOOK
Design Originals

You need a moment to collect your thoughts or simply to enjoy a mental vacation! Coloring is one of the perfect ways to escape! Vera Bradley, who is known for their print filled accessories and lifestyle wear has the perfect compliment for your coloring pencils. 

With a collection of books that offer an array of patterns, you will have a plenty of options for escapism. We suggest having a few at the ready on your coffee table, night stand or bookshelf for ongoing inspiration.

SQUEEZE LIFE
Karliin Brooks
Skyhorse Publishing

Spring is the perfect time to look back at what you've been doing to get summer ready! Squeeze Life, with a foreword by Russell Simmons, includes an  array of food, smoothie and juice recipes. With 150 available in this book, there are plenty of option to bring in positive nutrients into your body! There are even recipes for 3 Day Cleanses which is another great way to detox your body and to get it to where you want it to be.

Karliin Brooks' book is not only colorful but ensures that you are able to look your best at any age! 

SPRING MUST HAVES

Spring 2017 is underway which means we have a few items that we suggest for you to pop into your wardrobe, beauty routine, devices and of course for your nutrition!

| NUDWEAR  Olivia Backless Bra | REVABLEND Non-Electric Portable Blender | JIMMY CHOO L'eau | WELL - KEPT Screen Cleansing Towelettes|  NUGG BEAUTY Lip Mask | GOOD ZEBRA Spirit Animal Cookies in Chai, Lemon and Vanilla | L'OREAL Hydra Genius Liquid Care | MADALYNNE Nina Halter Bralette in Black |    

Read miore from the March Issue and see Spring Must Haves in mag.

BEYOND BALTHAZAR

Many of us have our favorite restaurants that we frequent. Maybe it's by our jobs, a workout studio or just a place that feels like home. You know the staff, menus, other regulars and more - but how much of an insider are you? At Balthazar, by Reggie Nadelson, looks at one of NYC's iconic restaurants in every way possible by breaking down who has been a part of its success, the staff that keeps it running smoothly, the patrons that visit and more!

ATHLEISURE MAG: The book has a number of notables that have been at Balthazar: those in the literary, acting, publishing, and culinary communities. Although you are referencing them in terms of their visits to Balthazar, it's also a reflection of a who's who in your network! In reading this book, you're also sharing who you interact with, we'd welcome an invite to your dinner party anytime. Please tell us about your background as the diversity of characters shared in this book seem to represent people you have encountered during your day-to-day or through your work as a writer. What is your background as we know that you are a writer as well as someone who has eaten at a number of restaurants - tell us more. 

AUTHOR REGGIE NADELSON

REGGIE NADELSON: I think you’ll see in the book that many of the famous people are not necessarily my friends. I do have friends who are writers and actors, but most of my friends are lawyers, doctors, editors, house-painters, teachers, not necessarily famous; just fun. I grew up in Greenwich Village in a pretty free-wheeling world. It was the 1960s and 70s, and by the nature of the time and place, there was a lot of diversity. 

I’ve been a journalist all my adult life, have worked in London and New York, for magazines such as Departures and Conde Nast Traveller UK, as well as newspapers like the Independent and the Financial Times.

I’ve written a series of mysteries featuring Artie Cohen, a New York Cop, which have been published in New York, London and translated into a dozen other languages.

I’ve travelled a lot, including to Russia, Iran, across Europe and to South America., as well as across the USA.

AM: You have eaten at so many places, why did you decide to write a book about Balthazar as opposed to another restaurant in Keith McNally's portfolio or another restaurant group?

RN: The answer to this question is the book itself. I think you’ll find the first chapter really does it best. It has long been my neighborhood place, where friends and family hang out.

AM: There are a number of anthems/themes that run throughout the book - resilience (what it means in the restaurant industry, a retail establishment in the tough NYC market, and what it means in a 9/11 - post/9/11 world), the importance and necessity of immigrants, change and adaptation, the importance of being a brand that moves into a culture and how those who are at the helm continue to manage this, honoring the past (old NY vs new), and the global perspective (how Balthazar embodies a french style while being in the bustling center of the world) - were these intentional elements that you planned to weave in the book as this is very relevant in today's world and really makes you think of the intricate fabric that we live in.  

RN: Of course they were intentional elements. I’m glad it works for you.

AM: What do you think is next for Balthazar?
 
RN: Another twenty years, I hope.

AM: You share the many faces of Balthazar in terms of the interactions that you have had with the staff and identifying those relationships that are real versus those that exist during your meal - who has become a part of your personal network from the Balthazar world where you have a relationship with outside of the restaurant's world?

RN: James Weichert, who was the morning manager, has become one of my best friends, though he has moved on to real estate development.

AM: Your commitment to writing this book was so integral to making it a phenomenal read. When you went to the oysters farm (do you like them more now), meat processing plant, winery and received your potatoes - which of these trips were your favorite and those most insightful? 

RN: Gosh, I can’t really say. I enjoyed them all so much in various ways.

AM: Soho is just as much of a character as the restaurant and we've seen the changes that have come over this area - what do you think is next for this neighborhood?

RN: If I knew, I’d buy real estate and get rich. Hard to say. More shopping. More tourists?

AM: Do you think with the unique characteristics that make Balthazar what it is - that there will be the "next Balthazar"?

RN: For me, if something is unique, it is unique. There will certainly be another special restaurant, a place that stands out. But not a Balthazar.

AM: What's next for you - what are you working on and/or what's the next book of yours we should be reading?

RN: I’m working on a documentary about ELLA FITZGERALD for her 100th birthday, which is this year.

But you can always ready my mysteries, all available on Amazon under my name.

AM: We enjoyed reading the shifts of how Balthazar evolves from day to night and the characters that move about - what is your favorite time of day there?

RN: I like the very early morning when almost no one is there, and if I’m up, very late at night at the bar.

AM: In a general week, how many times would we see you at Balthazar?

RN: In a normal week, a couple of times at breakfast, maybe once each at dinner and weekend brunch

CHEF SHANE MCBRIDE

AM: What are your top 5 restaurants in NYC?

RN: Augustine, Aquagrill, Pig Bleecker, Café Cluny, Blue Ribbon Sushi

AM: What is your perfect meal at Balthazar for breakfast vs lunch vs dinner?

RN: Lunch: cheeseburger with raw onions and frites.

Dinner: cevice to start, Steak frites or skate, then banana ricotta tart for desert.  

AM: Who are your favorite people you interviewed for this book?

RN: It would be like choosing your favorite child, but Chef Shane McBride, and Chef Eric Ripert were fun.

AM: Will you write another book of this nature - if so what and do you plan on writing another about Balthazar?

RN: I just don't know.

AM: You span the 20 years of Balthazar while being extremely current to as late as last year, how long did it take for you to research and write this?

RN: In a sense, twenty years. In actual terms of writing, about two.

AM: When you're not eating at fabulous iconic places, what's a general NY day like for you?

RN: Up around 7, out to grab a coffee, back to do some writing, out to Fanelli’s, our local bar for a late breakfast/early lunch/ back to writing or doing interviews. Maybe a pilates class. Always a long walk.

Out to the movies, occasionally the theater, or a jazz club or concert with boyfriend/friends. Or out to eat with friends, or friends over to eat here.

I always read for a couple of hours be-fore bed, usually a novel.

Favorites: Pride and Prejudice, Age of Innocence, Anna Karenina, Midnight’s Children, Portnoy’s Complaint, The Yiddish Policeman’s Union…too many to name.

Interior pictures courtesy of Peter Nelson and book cover by Simon & Schuster

Read more from the Mar Issue and read Beyond Balthazar in mag.

SOMETHING YOU SHOULD KNOW | THE ADULTING SLUMBER PARTY

We're not kids anymore, but there are times where we need to take our cue from our favorite childhood past times  to infuse in our adulting lifestyle. The Slumber Party was always a fun way to bring your favorites together. It was about having everyone in one room, eating pizza or snacks, trying beauty routines and of course having amazing gossip that hopefully never left the inner sanctuary. It was about coming together and bonding. To go to a slumber party was having an insiders access with your crew!

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We're older, wiser, and sophisticated, but the need to connect is still as important as ever! We identify with a number of tribes and whether we engage with them in their set spheres or mix it up, the Adulting Slumber Party is one that you need to add to your plans as much as your next brunch! The options are endless whether you hold it in your home, book a suite at one of your favoite hotels or check out a fabulous place on Home Away. Set a date, send out your Paperless Post and make sure you create an experience.

Our slumber parties can incorporate meditation, a yoga session, testing beauty products, creating some cocktails, amazing dishes to snack on and of course, being able to gab about any and everything that brings you together!

We suggest some must haves to get your night off to the right start with our finds that can be introduced to your tribe as well as enjoyed solo or at a future activity. 

| DULCE VIDA Grapefruit, Lime and Original | AVEDA Tulasara Wedding Masque Eye | GARNIER SKINACTIVE Micellar Cleansing Water  |
 

Read more from the Feb Issue and see Something You Should Know | The Adult Slumber Party in mag

COCHON555

We Chatted with Chef Chris Szyjka as he had recently joined to participate in legendary cooking classic, Cochon555. 

When we entered Cochon555, New Porc City 2017, we were instantly swept away into fierce competition for whole pig cooking. Brooklyn, New York marked the first stop for this multi-city battle, where the ultimate champions will be crowned in the Grand Cochon in Chicago later this year. 

Cochon555 is an intense event for top chefs to celebrate heritage pigs one bite at a time. Created in 2008 as a response for a lack of educating of heritage breed pigs, this ‘nose-to-tail’ competition is dedicated to supporting family farmers and educate chefs and diners about the agricultural importance of utilizing Old-World livestock. Mom and Pop, farm-to-table, BBQ and Michelin Star restaurants are all worked with and share one core value: they source products responsibly. 

The Sunday afternoon event was an epic culinary experience featuring heritage breed pork dishes of all kinds with chef-crafted tastings, along with 40+ types of boutique wines, craft cocktails and artisanal brews. On its eighth year, the Cochon555 US Tour is aligned with modern day good food movement – notable chefs, barrier breaking women and men, artist-like butchers, spirited bartenders and brazen pastry talent. Together the ticketed educational event showcases are enjoyed and shared, building a space for safer, honest food. A portion of all sales benefit The Piggy Bank Charity, helps family farmers with a foundation to gift heritage breed pigs in exchange for business plans. It supports existing farmers requiring genetics to diversify bloodlines or rebuild herds as a result of disease or natural disaster.

The inaugural NYC event, New Porc City featured five chef entrants: Chris Szyjka, Chefs Club By Food & Wine (Heritage Foods USA Old Spot pig); Nicole Gajadhar, Saxon & Parole (with Spring House Farm Large Black pig); Ryan Bartlow, Quality Eats (with Dogpatch Farm Mulefoot pig); Greg Baxtrom, Olmsted (with Autumn's Harvest Farms Berkshire pig); Aaron Hoskins, Birds & Bubbles (with The Piggery Mulesoft pig). Indeed, Chef Chris rendered valiant efforts. Chef Nicole from Saxon and Parole took the NYC prize and moved closer to victory. Each made narratives and tasty preparations that enticed and captured our senses. 

In our upcoming feature, see Chef Chris preparing the final touches to his menu. Chef Nicole Gajadhar’s full menu and winning feast (with piggy banks, festive carnival tents, flying cotton candy pigs bearing her name and all). Also we have a glimpse of Chef Ryan Bartlow with ‘Quality Cochon’ coat, bringing out a full deli-style creation in all of its glory. We have a moment from the Punch Kings challenge, where Bryan Schneider, from Quality Eats dropped inherently award-winning cocktails, served in shiny gold trophies and find Kool Keith enjoying judging festivities. We see the Somm Smackdown and winner Nicole Hakli from ACME taking the win and DJ Lord from Public Enemy scratching some beats on the 1's and 2's. Our set ends with a dramatic frame of a whole heritage pig being artfully butchered and auctioned for charitable causes by Erika Nakamura and Jocelyn Guest from White Gold Butchers, and a nod toward Williamsburg’s Weylin Hall glorious ceiling, constantly delighting us all evening. 

Read more from the Feb issue as well as the full Cochon555 in mag feature.
 

THE ART OF THE SNACK | MEALS IN A JAR

Read more from the Feb issue and The Art of the Snack in mag.

POPPING IN WITH CHEFS CLUB CHEF CHRIS SZYJKA

ATHLEISURE MAG: Chef Chris Szyjka realized his love for cooking at a young age, while preparing meals for his family with his grandmother on their farm in northern Illinois. His professional career started at the age of 18, working as an Extern at the famed Charlie Trotter’s in Chicago. Looking to expand his culinary knowledge, Chris moved to Miami to attend culinary school at Le Cordon Bleu. There, he worked at the Biltmore Hotel, as the Chef de Partie for 4 years. Chris later met chef Didier Elena, a right hand to Alain Ducasse for over 20 years, at Tosca Miami and was offered a position in Aspen to help run Chefs Club in the St. Regis Hotel, and later moved to New York to open the brand’s second location. As Executive Sous Chef at Chefs Club New York, Chris has the unique opportunity to work with some of the world’s best chefs through a rotating visiting chef program, and exposes diners to signature dishes from top chefs through the restaurant’s nightly menu. In his spare time, Chris enjoys touring local New York farms and hunting in Connecticut.

What drew you to participate in COCHON555 TOUR? 

CHRIS SZYJKA: I worked with Brady Lowe before in Aspen for a pop up foie gras competition at our Chefs Club in the St. Regis there and the heritage fire in Snowmass. I’ve come to believe in him and what he is trying to achieve through the Cochon tour and jumped at the opportunity to help. 

AM: How important are competition events such as COCHON555 TOUR and Piggy Bank for the culinary community and education about heritage breed pigs? 

CS: It’s really spectacular when Chefs can help promote something as great as American family farming and whole animal utilization. These competition events are crucial in that mission and give the culinary world an amazing opportunity to work with a great product from great American farmers.

AM: Do you have a personal message about sourcing food/products responsibly? 

CS: Know your source, know your product. The only way to really have 100% confidence in your cuisine.

AM: How is it to team up with Old Spot, Heritage Farms USA? 

CS: This heritage breed is a perfect example of why we as culinary professionals need to get back to the roots of sourcing quality product from quality companies.

AM: What is your routine in selecting the whole hog dishes you will be preparing for the New Porc City event?

CS: First, utilization. I wanted to be sure that nothing goes to waste. Second, visibility. It is important to me that people can see what was used and where. Third, flavor. Thanks to the Old Spot I was given, this was easy. Every ounce of this pig was more flavorful then the last and I need to convey that through what I present. 

AM: What inspired you to become a chef? Who are some of the chefs and restaurants that have inspired you? 

CS: I grew up in the Farmlands of northern Illinois on my family horse farm baking with my grandmother and cooking with my grandfather after school. As part of 4H, I raised and sold pigs for 4 yrs. and helped out at neighboring dairy farmers as much as I could. I’ve always had a close connection with cooking and the people who make it possible. My whole life I’ve been surrounded by things culinary and it just seemed like the right path. Didier Elena, Alain Ducasse, Charlie Trotter, Philippe Ruiz.

AM: Chefs Club Aspen is truly iconic, what is it like to be Executive Sous Chef? 

CS: It’s a learning experience like no other. Every corner I turn there’s something new. We are building something really great, not just for the day-to-day customer, but for our employees as well. The chefs whom we collaborate with teach us all something different. A new technique, ingredient, philosophy, and that’s what it is all about. Bettering ourselves to better the experience.

AM: We were excited to learn Chefs Club Aspen was coming to New York City. What is it about the Chefs Club NYC that is distinctly New York?

CS: Just like NYC, Chefs Club NYC is a mix of all types of backgrounds. From  French to Asian to American to Italian and so on. We embrace all styles of cooking, modern and classic. Someone can go from little Italy to Korea town just as easy as ordering app and entrée. 
     
AM: What are some special things you have lined up for NYC Restaurant Week? 

CS: We’ve brought back our ever so popular Thai glazed short rib by Eric Anderson from Minneapolis and white Bolognese by Lachlan Patterson of Fresca Food and Wine in Boulder.

AM: Who are some of the upcoming acclaimed chefs coming to Chefs Club NYC and Inside Chefs Club that we have to look forward to for 2017? 

CS: Mid Feb. we have Chefs Andrew Taylor and Mike Wiley of Eventide Oyster Co. in Portland Maine coming in to give us a New England extravaganza. First night in our PDR, then the second night a main dinning room takeover. A few days later, Chef Mehmet Gurs of acclaimed Mikla in Istanbul Turkey will be gracing us with his take on Anatolian cuisine. And in March, Chef Matt Abergel of Yardbird in Hong Kong to just name a few.

Read more from the Feb issue and Popping in with Chefs Club Chef Chris Szyjka in mag.

A TO Z OF D-TOXING

ATHLEISURE MAG: We are in that time of year where we are celebrating with friends for Super Bowl, Mardi Gras (whether you live in New Orleans or not) and St Patrick's Day. Whatever excuse we use to be with friends, how can we make these celebrations toxin free? 
 
SOPHIA GUSHEE: Before these events, I try to load up on wholesome, healthy foods, and hydrate before with lots of filtered water. Once at a party, I give myself permission to enjoy what I want, but since I'm usually not hungry or thirsty from filling up before the party, I find that I simply don't desire as much at the party. But I'll scan my options at the party and pick the one indulgence I'd really enjoy, and just cherish eating that! 
 
If I'm hungry at a party, I try to stick to foods that are simple, natural options (like veggies, guacamole, and hummus; or, meats, poultry, etc if I crave it); and I minimize or avoid processed foods (popular cheeses can be processed) or foods with chemicals (like anything with artificial colors, sugars, and preservatives). 
 
If drinks are served (the alcoholic types), I've reducing my sugar intake by choosing a  tequila drink with lots of lime and sparkling water. Choosing this tequila over wine (my preferred choice for years) significantly cuts down on my sugar intake. Plus, there are reported health benefits from drinking tequila so it might even be good for me.
 
And, always, if I'm eating or drinking something unhealthy and I don't LOVE it, or it's not making me more happy, then I don't finish it. It can become waste or waist: I better love it if it's becoming waist!

AM: Labels can be very confusing even when you are trying to do it the right way what is "Certified Organics" and how is that different than "Made with Organic Ingredients" - also are there other labels or verbiage that sound similar, but have very different meanings?

SG: Labels are so confusing! One important thing to know about labels is that the FDA does not define the word "natural," so food and cosmetic companies can use it to describe their products--even if the ingredients include some very synthetic components. "Organic" is similar in that it isn't defined by the FDA, but it is regulated by the USDA, so the "USDA Organic" seal is what you want to look for. However, there are still details within that "USDA Organic" label to consider. While this isn't exhaustive of those details, here's a cheat sheet to help:
 
USDA 100 percent organic: This means that all ingredients are organic (excluding salt and water). This label is most typical on farm products like fresh produce, grains, and flours.
 
Organic: This label indicates that at least 95% of the ingredients are organic (again, excluding salt and water).
 
Made with organic: This can be used on products that contain at least 70% organic ingredients (still excluding salt and water!).

AM: We heard and have read that although labels must let us know what's in our food, there are some gray areas such as spices not having to be detailed specifically, how can people who may be allergic to certain spices know what to avoid in these foods?

SG: The FDA doesn't require specific spices to be included on food item labels, so, unfortunately, someone with an allergy to one specific spice will need to research the food products they buy. Start by narrowing your product considerations to those whose ingredient lists contain simple, recognizable ingredients. Then contact those manufacturers to have them verify in writing (like email) that.

AM: When we're shopping at WholeFoods, Trader Joe's and Farmer's Markets - how can we ensure that we are purchasing items that are toxin free?
 
SG: This is an excellent question that doesn't have a simple solution. 

First, those retailers sell a wide range of product types (not just food but also cleaning and personal care products). And each product type has unique considerations because they have different reasons for toxic exposures. The toxic concerns vary by product type. For example, toxic concerns about cheese depend on various things. Key issues include: 1) the diet (antibiotics or growth hormones?) and farming conditions of the cow from whose milk the cheese was made; 2) the manufacturing process of the cheese (did plastics or other materials that came into contact with the food leach contaminants into it?); and, 3) food packaging (soft plastics that wrap cheese can leech toxic chemicals into the cheese). 

Second, toxin free food is rare when our environment is so polluted. For example, arsenic (the cancer-causing type has been detected in some rice and rice byproducts). Turns out, it's because arsenic can exist in high concentrations in some agricultural lands, like in Texas than compared to California ("white rice from California have 38 percent less inorganic arsenic than white rice from other parts of the country," according to Consumer Reports). Informed people can make safer choices, however. 

I prefer homemade meals so I can control the quality of the ingredients. For packaged foods, I choose products that have simple--and easy to understand--ingredients lists. No artificial colors, sugars, and preservatives. I buy local, seasonal, organic as much as possible. Frozen organic fruits and veggies are staples in my household too: They're convenient and can be more nutrient-dense.
 
AM: Is there a movement being made to

identify where our foods come from so that there is less of a murky feeling when buying foods that you think are correct?
 
SG: Yes! There are many dedicated activists that continually strive to achieve more transparency with food items (and all consumer products, really). However, it's complicated for several reasons. One, manufacturing food has become an international effort. For example, manufacturing juice boxes involves ingredients that are often created from several countries. While there are many advantages to this international approach, it also complicates our understanding of which foods are the safest ones for us to eat.
 
Second, changes in legislation occur slowly. Instead, change has sometimes come voluntarily (before legislation) because businesses responded to pressure from consumers who demanded healthier products. 
 
This is one reason why it's so important to spread awareness of our toxic exposures: So we can each contribute to both making safer choices for ourselves today and let businesses know that we care. They pay attention to what we buy, and respond when enough of us complain!

I'm trying to help others not only eat healthier, less toxic food but also help others select healthier household products at my online D-Tox Academy. It's still in development but people can register for my free newsletter to learn about it's rollout as well as other online D-Tox programs.

AM: For those looking to snack responsibly, what are go to's that you can list that we should keep on our radar?

SG: Healthy smoothies are popular. The kids love them frozen since the kids then feel like they're having ice cream. 
 
We have lots of unsalted nuts--like almonds or cashews, although they aren't allowed in all spaces, such as schools, because of the prevalence of allergies. Dried seaweed snacks are also popular in my home. As are apple slices, and, in the summer, frozen strawberries. 
 
We also have tons of avocados. Cutting them in half, removing the pit, and sprinkling Himalayan sea salt is always a satisfying snack! You can also spread avocado slices on toast (I'll spread Vegenaise on the toast too), add salt, but also curry: Yum!

AM: How can we detox our homes, medicine cabinets as well as beauty products - what would you suggest in terms of products whether they are masstige or prestige?
 
SG:That's such a great question but, again, hard to answer simply! As in the example of toxic exposures from cheese, the details matter. 
 
But, general strategies that would provide a great start to detoxing your home, medicine cabinets, beauty products, and more include: discarding items you don't need or use (assume most things contaminate your indoor environment); buy just what you really need; avoid spray products because inhaling the chemical formulas can be more risky; and, for similar concerns over spray products, be weary of powdered products. Not all spray and powdered products are necessarily toxic (many are) but it's hard to know which ones are safe. The Environmental Working Group has a great free online database where you can research your products to learn of their hazard rating.
 
As for masstige vs. prestige, you can't necessarily trust a product just because it's prestige and has a high price point (even if its labeling states that it's a healthier product). However, it has been my experience that the cheapest cosmetics products usually contain toxic compounds. However, I've also determined for my skin--after trying many masstige and prestige oils and lotions--my preferred products are those that are healthy enough to eat: organic coconut oil, sesame oil, olive oil, and shea butter (I look for the most unprocessed options). They just make my skin feel more comfortable!
 
I have also just started using 100% pure essential oils and really enjoy them. The lavender oil is exceptionally helpful for dry, itchy skin.

AM: How did you come into this line of work and what was your background?

SG: For about 4 years before entering, and then for about 5 years after graduating from, Columbia Business School, I worked in investment management; specifically, high-risk, high-return investments. This meant that key parts of my job were to investigate chaotic situations quickly. I'd gather facts, form key questions, pursue the best answers to those questions, assign different weights to information that I was considering, analyze the data to identify past trends of the "truth" and estimate likely future trends, estimate the likelihood that different outcomes may occur, and boil all our due diligence into a handful of key numbers. 

As a new mother, I couldn't help but apply these analytical and critical thinking skills to parenting. Each night, I reviewed books on how to care for my newborn: how to get her to sleep, how often to feed her, what to feed her, etc. It was through a nightly review of thoughtfully selected reading materials that I started to learn about toxic chemicals in our everyday consumer products, including baby bottles, toys, mattresses, and most everything else that we buy for our home.

Since I was shocked by what I was learning, my background in investment management naturally led me to research every alarming claim to see if credible sources could verify these claims. They always did. Sometimes I could verify the claims in a few hours, and sometimes it would take years because the studies and research are ongoing.
 
Frustrated by how I was learning about toxic exposures from what I buy, I wanted to gain control over the situation and so I decided to study this topic so I felt informed and empowered to make safe choices. I thought it would take me a year of focused work. But it ended up taking a total of 8 years. And I resigned from my investment management job, which I loved, when my first child was about a year old.
 
In October 2015, I finally released the guidebook that I wish I had sooner. It's titled A to Z of D-Toxing: The Ultimate Guide to Reducing Our Toxic Exposures. I wrote it to be a must-have book for every head of household, and I believe that it is! I wrote it for my younger self, hoping to make it easier for anyone else who'd like to know what they should know and what they can do about our toxic exposures. 

AM:  Chemicals affect everyone, but who is the most susceptible to this the young, young adults, adults, elderly etc?

SG: Young, developing bodies are particularly vulnerable to the effects of toxic exposures, because they are still growing. As miraculous and intricate as our bodies are, they can be affected by even small doses of toxicants, and children are the most vulnerable. Since a mother passes on her chemical body burden to her child while she is carrying, and then throughout the breastfeeding stage, it's a great choice for parents (dads, too!) to begin detoxing as early as possible. 

The elderly and those with compromised immune systems are also particularly vulnerable. 

While the rest of us are less vulnerable, the potential adverse effects from exposures to compounds found in everyday products, including our diet, can be meaningful! They have the potential to disrupt various biological processes, like metabolism, sleep, mental clarity, energy, fertility, and more.
 
AM: What are your favorite places to eat from fast casual to a nice night out with cocktails that you would suggest that get your toxin free stamp of approval?
 
SG: Again, since our environment is more toxic than ever, toxic-free probably doesn't exist. But, studies suggest that a diverse, plant-based diet may offer protective and detox benefits to boost your body's resiliency. So my favorite restaurants are mindful of the ingredients that they use.
 
For a quick meal in New York City, I love Dos Toros, a tasty Mexican chain whose food feels relatively healthy. I always get the "Plato," with rice, beans, all the veggies I can get, guacamole, and lots of spicy sauce! 
 
For longer meals in New York City, I enjoy Blossom, which is a delicious vegan restaurant, as well as ABC Kitchen, which is an exquisite organic, local, and environmentally conscious restaurant.

AM: Why should we be so concerned about toxins and what are the effects in our bodies?

SG: With advances in science and technology, we've gained sharper insight into how complex it is to understand how our average toxic exposures may affect us and our kids. While there's a lot more to learn, what we do know is jaw-dropping. For example: 

With advances in science and technology, we've gained sharper insight into how complex it is to understand how our average toxic exposures may affect us and our kids. While there's a lot more to learn, what we do know is jaw-dropping. For example: tiny doses can cause adverse effects (note that one popular birth control prevents reproduction at 0.035 parts per billion; and that 1 part per billion is like 1 drop of water in an Olympic-size swimming pool); effects created from tiny doses can be different than effects created from high doses; timing of exposure matters (like when the brain or heart are still developing, and note that the brain develops into our 20s); our bodies store some of these toxic compounds and they can be released later, including to our future children when in the womb or through breastfeeding (and breastfeeding is still generally the superior way to nourish an infant); and, there can be a cocktail effect from the mixture of chemicals we are exposed to, and then there's the potential cocktail effect from when our daily exposures mix with those already in our bodies, and then different possibilities exist inside us.

We encounter many chemicals, from many sources, many times a day, from before we are born. We simply don't know yet how cumulative, chronic exposures may affect us over a lifetime, but common sense says that hacking our toxic exposures is a good idea.
 
Leading researchers and scientists (including those on the President's Cancer Panel, which is an organization that reports directly to the President of the United States) believe that exposures to these toxins have an important influence in the rapid increases in various health issues, including cancer, reproductive issues, allergies, birth defects, obesity, and neurological disorders. 
 

Read more from the Feb issue as well as A to Z of D-Toxing in mag

ATHLEISURE KITCHEN | DOS CAMINOS

We're only a few weeks away from the official start of Spring. Restaurants are the perfect seasonless escape as our favorite dishes, beverages and ambiance awaits us. Dos Caminos, a popular Mexican restaurant with locations in NYC is part of the BR Guest Hospitality group, and is known as a place to enjy savory and sweet options along with an array of cocktails that are always perfect to enjoy for lunch, happy hour, dinner or late night drinks.

This month's food editorial, shot at the Park Ave location, shares key dishes that can be enjoyed on your next visit. We chatted with Executive Chef Ivy Stark about how she came to work at the restaurant and why this is a haven for New Yorkers and tourists!

ATHLEISURE MAG: Tell us about your background and what led to you become a chef.

IVY STARK: I grew up in Colorado and loved to cook from the time I was a young child. My father was a hotelier so I sort of grew up in the business. I remember loving going to the restaurant shows and seeing the displays of chaud-froid and ice carvings and being enthralled. After studying history in college, an eating tour of Europe convinced me that I wanted to wanted to be a chef. I  returned to the U.S. and started cooking school in New York.

AM: Prior to being the Executive Chef at Dos Caminos, where else have you been and how long have you been at Dos Caminos?
 
IS: I've been at Dos Caminos for 14 years, before that I worked at the Border Grill and Ciudad in Los Angeles, and then moved back to New York and worked at some great fine dining restaurants such as Sign of the Dove, Cena and Amalia.

AM: What is it like being a chef at Dos Caminos and what is a day in the life like being there?

IS: It is amazing being the chef here. I have a wonderful brand to work with and a great staff that's my second family. Typically, I spend the day in the kitchens overseeing the food going out to the dining rooms. I will spend some time in the test kitchen doing research and development for new menu items and specials, and then I do have to do some administrative work, reviewing schedules, food costs, working with vendors to ensure we get the best products.

AM: What elements of your cooking style have influenced the menu? 

IS: My style is to be creative, but to respect authenticity, and the foundation of Mexican cuisine I have learned from great traditional cooks in my travels through Mexico and my ongoing study of the ever-evolving Mexican kitchen. I love bold flavors, and beautiful colors presented simply and naturally. 

AM: How does the Dos Caminos menu reflect the seasons?

IS: We are dedicated to keeping our menu seasonal and change it four times a year to reflect that, only using in-season produce. In addition, we look at the seasons in terms of textures, temperatures and flavors - lighter, cooler fare in the summer and heartier fare in the winter.

AM: During the winter and early spring, what can we look forward to on the menu? 

IS: We are in the process of working on our spring menu right now, we will be looking at what we can do with ramps, asparagus, spring radishes and onions, fava beans, pineapples, and strawberries. New York weather is fickle, sometimes spring comes around in March and sometimes we have to wait until June.

| LEFT Prickly Pear Margarita | RIGHT El Camino Margarita | 

AM: What classics are mainstays on the menu and which ones get updated from time to time?
 
IS: The Dos Enchiladas - roast chicken enchiladas with mole poblano is a longtime crowd pleaser, as is our Shrimp Quesadilla; guests come in to order these specific items so we leave them alone. We are always looking at ways to items to reflect dining trends, but we listen to our guests' feedback. If they want us to leave something alone, we leave it alone. We have a seasonal guacamole that is updated four times a year based on the best available produce. We always have a rotating assortment of amazing seasonal ice creams and sorbets. Those are a couple of items that you can count on changing.

| Cazuela de Camarones | 

AM: What are your favorite dishes on the menu - from appetizer, main dish, sides and dessert?
 
IS: I am asked that question all the time and it's really a bit cruel - it's like asking who is my favorite friend! With that said, today if I were dining at Dos Caminos I would have the guacamole, persimmon salad, grilled Mahi Mahi tacos, Mexican street corn, and the sweet corn flan to finish; tomorrow I might choose a different menu. 
 
AM: Is there a secret menu at Dos Caminos?
 
IS: There is - we have a secret shrimp guacamole, a chicken quesadilla, and a very special brunch item - the quesadilla benedict.
 
AM: One of our favorite times to swing by is during Happy Hour - what are key beverages that we should try on our next visit?
 
IS: You can't go wrong with our El Camino margarita, we use freshly squeezed juice for our sour mix and there is no substitute. I like mine up, very cold, with salt. We also make a killer red and white sangria.

| LEFT Persimmon Salad | RIGHT  Elote de Calle | 

| Mahi Mahi Tacos | 

| Sweet Corn Flan | 

Read more from the Feb Issue as well as see Athleisure Kitchen's Dos Caminos in mag here.
 

IN AND OUT OF THE RING DANIELLE MOINET X SUMMER RAE

Our readers are STRONG, SEXY & SPOILED and of course, that means those that grace our covers and are featured in our pages embody this spirit as well! The world of the WWE includes some of the toughest athletes with dynamic personas and ever changing storylines that keep their fans waiting to see more every week! 

The ladies of the WWE are an elite powerhouse that represents vixens and villains. For those that need an extra dose (know and love this world) of the ladies, E! Networks' Total Divas - allowed viewers to see their lives in and out of the ring. Episodes showcase the ladies in the relationships, training, their personality, their personas and more. Our initial introduction to Summer Rae came during the second season of this show.

Summer Rae is a WWE athlete who fights in the RAW brand. Playing a villain role, she has won a number of single and tag team matches which keeps the crowds wanting more. Outside of the ring, Danielle Moinet is the complete opposite of her character; but, she shares the athletic sensibility as her career includes being a former professional football player as a cornerback for Lingerie Football League's Chicago Bliss (in addition to being a professional wrestler and wrestling manager). This Manhasset, LI native is also a model and actress who took the time to chat with us about her athletic career; what it's like to be a part of the WWE; the importance of giving back and insight into who Danielle is!

|  PHOTO COURTESY WWE |  

ATHLEISURE MAG: We love seeing you in the ring and being on E!'s Total Divas. Tell us about your career leading up to the WWE, as we know you played football, were the face of the Lingerie Football League, and you were an ambassador for Nascar's Bobby Labonte's team - how did this all come together with your love of sports?

DANIELLE MOINET: I have always been a fan of sports, both watching sports and playing sports. Growing up, I danced for many years and then I also ran track, jumped hurdles and played tennis. I’ve always had an athletic background and spent a lot of time in the gym in college. Playing football was definitely very fun. It was full contact seven on seven football. The ladies of the LFL hit hard. It’s not a gimmick. I’ve always had a passion for wrestling and loved watching it. I went to Monday Night Raw and watched it in the audience and thought, “Wow I can do that and I think I can do it well.” I decided to try out for WWE.

AM: We grew up in the 80's watching the WWE, when did you realize this was what you wanted to do and what was the process like to get to the ring?

DM: The thing that I love about WWE is everyone has a story. Everyone has someone they watched growing up. With me, my dad has no sons, only daughters, and I’m the oldest. I watched with my dad on Saturday mornings and when I was an adult I would sit at home and watch Monday Night Raw. I loved the soap opera! I became a fan again after college and that’s when I realized I wanted to submit. Now with NXT, Triple H has given people a great outlet to submit their resume and portfolio and be able to try to become a WWE Superstar. 

AM: We see the physicality that is needed to be a Diva, while also being able to be a total boss by being glam. It's such a unique sport that allows both - how is Danielle Moinet similar and different to Summer Rae?

DM: Very good question! Some people like to form their WWE persona based on an extension of themselves. For me it’s the total opposite. Summer Rae is everyone I wanted to be growing up: all of the girls I wasn’t and all of the things I wanted to say to people that I couldn't because I was too nice. Summer Rae is a conniving egotistical villain who will do whatever she needs to do to get what she wants. That’s why it’s so much fun to play her! I have never once been a good guy in WWE and I wouldn’t have it any other way.

|  PHOTOGRAPHY Vince Trupsin | MUAH Stella Kae | 

AM: This summer, we worked out with you and additional Divas during Summer Slam at Tapout here in NYC - between matches and doing PR events what is the schedule like when you're traveling and how are you able to balance your day to day life with that?
 
DM: Wow! That’s so cool that you came and worked out with us! That was the first time we had tried anything like that and my first time teaching an exercise class! It was inspiring to talk to different women. It was a special event for me. It's hard to find balance and in 2017 that is what I am going after. Balance. It is hard being a Superstar, being on the road 300 days a year filming and working events on your off days. Traveling and everything that comes with it is really hard. Having a group of people, whether they are family or friends that ground you when you’re home, it's important on those off days to step away from work. Otherwise, you will lose who you are. It’s something I’ve struggled with in the past and its something I am really working towards in 2017.

AM: As an athlete, the physicality of the sport is demanding, what does your workout day look like when you're preparing to be in the ring versus when you have down time?

DM: Very good question! I've never had someone ask me this in an interview! I train very differently on days when I have a match versus days I don't. I don’t do my legs as much on days I have a match. I save my cardio days for TV. Sleep is the most important thing in this business. I like to do circuit training so I don’t overstimulate one body part. When you bump and have five matches in a week you’re going to be sore.

AM: Recovery is always essential when you're working out - we're fans of foam rollers, KT Therapy ice packs etc, what do you have on hand for a little TLC for your body?

DM: Recovery is very important. The number one thing I find that helps is sleep and I am the first person to say I don’t sleep nearly enough. On the off days I will force myself to sleep. Massage is something really great. I live by a great chiropractor and physical therapist. In Los Angeles, I have gone to PEAK Wellness and I have absolutely loved the practice. The people there have been so amazing to me. Dennis at PEAK is so amazing and I’ve loved working with them.

|  PHOTOGRAPHY Vince Trupsin | MUAH Stella Kae | 

AM: What is your favorite moment in the ring and who has been your favorite partner?

DM: My favorite moment in the ring is actually not a wrestling match. It was when I got to write my own promo and do it for everyone. It was in Chicago where I was living at the time. I got to break up with Rusev on screen. I really felt it and felt so fortunate that they let me write it. It was so amazing and the crowd was so behind me. It gives me chills to think about.

My favorite person to wrestle is Nattie. I always loved wrestling her. She’s someone who challenges me and made me try to be better every time I stepped in the ring with her. I also love Sasha Banks. The chemistry we have is amazing!
 
AM: Besides your life as an athlete, what other passions do you have as we know you have acted?

DM: Being in the Marine 4 was an amazing opportunity. I loved being on set and learning the way that works! Being in more films and being able to act is a goal. I love the idea of having an amazing day and channel different emotions into my work. It is such a talent to be able to do that and of course that is something I would love to do and love to study more. Being able to publicly speak and host as well and spread positivity.
 
AM: When you have personal time how do you take time for you to center yourself?
 
DM: Personal time is something that I am trying to work on more and have more of, and give myself. Being able to center myself is having a good support system. I center myself by going into the gym and having a great workout and catching up on some of my favorite shows. Taking time for me. Our personal time is so few and far between, that it’s something I really have to cherish when I have it.  

|  PHOTO COURTESY WWE |  

AM:  What is your personal style from what you wear when you workout, when you're going out to brunch and for a night out with your friends? 

DM: My personal style ranges. I live in workout clothes and I can be a tomboy. The word ATHLEISURE definitely suits me. I’m always in my hat on my day off, because I hate wearing makeup.  I have to let my skin breathe. Workout clothes all day! Whatever fits and is comfy. I love the girly side too and get styled. My style is very diverse.
 
AM: Clearly, you have a great body! What are 3 exercises that we can incorporate for great legs, arms and abs?

DM: For me, something that I started in the Fall that I had never tried before was Pilates. I had a lot of restrictions from wrestling as far as my mobility and neck. The thing I love about Pilates is that it's 50 minutes and it's full body, but you also use weights. I’ve tried a lot of different exercises. Pilates really helps shape my arms legs and abs. I had never done a plank until Pilates and now I see it in my shoulders and abs. It's long and lengthening. Pilates gives me the flexibility and is so safe on the joints and knees. It’s something I really have to think about. You can find all three in Pilates.
 
AM: When it comes to getting energy before a workout what do you suggest we should eat?

DM: Some people are very different when it comes to eating before working out. Some people like to eat and some people like to be empty. I like to be full. I don’t like my stomach growling. I like to eat a high protein meal. I prefer fats and carbs in each meal I eat. Having a good piece of chicken or turkey meat, a good 25/35 gms of protein. You don’t have to get fancy when it comes to caffeine pre workout. Black coffee is great. You can’t beat a double shot of espresso or a black coffee before you work out. I always have a shake right after I work out to get my protein in.

|  PHOTO COURTESY WWE |  

AM: When you're having a bit of a splurge, what is a treat that we can enjoy that tastes decadent, but isn't really that bad for you?

DM: I have a sweet tooth. Something for me that I crave is ice cream like crazy and want it all the time. Instead, I buy the fat - free Cool Whip from the market and freeze it. Then it’s like fake ice cream. I just need a little bit. It’s no fat or carbs and not nearly as bad as ice cream. I find myself only having one or two spoonfuls. It gives me that satisfaction. 

AM: What charities or foundations do you work with and tell us about them.

DM: I work with the DTM Foundation which was started and by my sister Nicolette Moinet. They work with medically fragile children at UNC and Duke hospital. Anytime I’m back home in North Carolina I love to help them in any way I can whether it be hospital visits or the comfort cooks program. We make food for the families that are basically living at the hospital with their children. With WWE, we are so fortunate to work with so many other great initiatives include our anti-bullying program Be a STAR, Special Olympics, Make a Wish, Susan G. Komen and so many others. 

Read more from the Feb Issue and the In and Out of the Ring Danielle Moinet X Summer Rae feature specifically here.