TALKING SKINCARE WITH DR. PAUL NASSIF

We have been a fan of Dr. Paul Nassif since we first started seeing him on BRAVO's Real Housewives of Beverly Hills where he introduced us to his world of Plastic Surgery as well as being a skin care expert. Whether we've seen him on a number of talk shows or on his addictive series on E! Botched with Dr. Terry Dubrow, that focuses on clients who are looking to have their visions become a reality after attempting surgeries that were not done appropriately.

Dr. Nassif created a skin care line that we wanted to know more about and are ecited to find out more about how this can go within your beauty routine to ensure that you keep that dewy glow that we're all looking to maintain.

ATHLEISURE MAG: For our readers that may not be familiar with you, can you tell us a little bit about who you are, and how you became a Celebrity Plastic Surgeon and Skin-care Expert?

DR. PAUL NASSIF: I’ve been practicing as a world-renowned facial plastic surgeon for over 20 years, and I’ve been working on my skincare line, Bio-Clock Dermaceuticals, for over 5 years. I juggle surgery 5 days a week, filming the E! TV show, Botched, and traveling to appearances on HSN and TVSN (Australia) frequently throughout the year.

AM: When did you realize that you wanted to create a skincare line?

DR. PN: After years of performing facial plastic surgery, I knew that I wanted to create a line of products that could help not only reverse the signs of aging, but most importantly, prevent them.

AM: What is in the current collection of your line and what does it do for the skin?

DR. PN: Bio-Clock Dermaceuticals was born out of a desire to change the skin from the inside out. These products are full of actives that address common issues, such as dehydrated skin, and reverse signs of aging.

AM: It seems that these products take care of the issues that many are concerned about from lines, under eyes as well as the neck - are there other skin concerns that you will tackle with future products?

DR. PN: We are working on adding a product with SPF to our line. I often see patients with major sun damage, which is hard to reverse. It’s very important to take the steps necessary to prevent sun damage.

AM: As people go from their 20's, to 30's, 40's and 50s what are preventative measures that users of your products can do to ensure that they are maintaining a beauty routine that makes their skin look supple and radiate a glow?

DR. PN: I always tell people to ensure that their routine contains an exfoliant, a super-hydrating serum, and an under eye cream that reduces dark circles and fine lines.

AM: How important is hydration to the body and does the skin take in moisture differently as it ages?

DR. PN: As you age, your skin requires more hydration to counteract the natural occurrence of fine lines and wrinkles. Using products that contain Hyaluronic Acid, such as my Hydro-Screen Serum, is the key to hydrating your skin and reducing those pesky wrinkles, ensuring that your skin is smooth for years to come.

Read more from the May Issue of Athleisure Mag and see Talking Skincare with Dr. Paul Nassif in mag.

THE PICK ME UP

Read more from the May Issue of Athleisure Mag and see The Pick Me Up in mag.

IT'S ABOUT SOUL WITH CHEF TODD RICHARDS

We're always excited to be introduced to a number of creatives across verticals here at Athleisure Mag. A few weeks ago, we got an advanced copy of Soul: A Chef's Culinary Evolution in 150 Recipes and from the selected dishes, colorful imagery and the voice of Chef Todd Richards, we had to interview him for this month's issue. He brings to life what soul food means as a genre and how it can be interpreted within its classic dishes as well as being utilized in other dishes that are not commonly thought to align with this category. Chef Richards is self-taught, passionate about educating others about the food and bringing the love and community that surrounds it.

ATHLEISURE MAG: How did you know that you wanted to be a chef and what was your journey to getting there?

TODD RICHARDS: I really knew that I wanted to be a chef when my first job was being a butcher at Kroger in Atlanta and people at the meat counter would ask me questions about how to prepare things. I figured that I needed to know how to prepare those items that I was serving so I started studying and I thought, "this is really cool." There was someone across the street that needed someone to grill so I thought, if I can cut the meat, then I should be able to grill. So I started working there and then I never really looked back. The creative process of learning how to butcher and preparing meat satisfied that creative need that I had.

AM: You've been on Iron Chef and have 2 James Beard Nominations for Best Chef in the Southeast, what do these accolades mean to you and what was it like being on the show and receiving these honors?

TR: It's such a great honor to be on Iron Chef and to be a James Beard Award Nominee but it doesn't just stop there it really fuels me to be even better, and I think that that has always been the catalyst that I got from my parents. What happens right now is great, but you always have to keep striving regardless of how many awards that you may win.

AM: Tell us about Richards' Southern Fried at Krog Street Market in Atlanta.

TR: Well Richards' Southern Fried is a chicken walkup. I really wanted to do Fried Chicken because mainly at the Ritz Carlton, it was one of the most popular dishes that we served - imagine that you're at the Ritz, one of the most luxurious hotels and that's what people are eating! We put that on the menu and people went crazy!

We also entered that recipe into a couple of Fried Chicken competitions and we won those as well. I knew that we had something really good going on, and it was like, we need to do this because people always ask about it. That's how Southern Fried started.

AM: How do you define Soul food and why is that an area you decided to focus on as a chef?

TR: Well the first thing is that soul food is only defined by 1950's/1960's just in that genre of food. It was only in that time period that there was an African American contribution in that area not before and then not after. Really it's a misnomer of the technically driven cuisine that soul food is. Most people do not understand it that way, but if you think about it, how in the hell do you make chitlins taste good - you have to have skill to make them good and to make something like collard greens taste good. Those things are all technically skilled recipes and I believe that soul food has the same place as French cuisine or Japanese cuisine.

AM: With your cookbook being available, what was the thought behind creating Soul?

TR: I wanted readers to know that soul food is always progressing. Soul food, especially in African American culture, is not just one straight society and there are a lot of different variations in our culture and in our food that we're known for. If you take the ingredients and explore them, in different manners and in understanding the technique, there are different ways that we are talking about in true American cuisine that have techniques from all around the world, but is distinctly, African American cooking in taste.

AM: When we flipped through your cookbook, we were struck with the Collard Green Pesto as we're fans of pesto - looking through the offered recipes there are classics, twists on a classic as it pertains to soul food as well as taking dishes that are not in this area of food and adding soul to it - how do you go about doing that?

TR: When you think about collard greens that our grandmothers put on the stove - the way that they approached it with the onions and braising the pork and things like that - it was always a technical cuisine. So when you look at other cuisines around the world, it's always starting with the simplest of ingredients and how we just do them correctly without destroying the integrity of them.

When you look at collard greens and why it makes sense for a pesto, it stands up well to oil, it loves vinegar, creams and stuff like that. So it makes sense that as a leafy vegetable that it would work in a dish like that.

AM: If you had to choose 3 meals that you would cook over a weekend, what would they be that are in your book?

TR: Well, fortunately, we grow a lot of food in our home so right now we're growing a lot of tomatoes - so definitely tomatoes! Sliced tomatoes with a little vinaigrette and all the flowers that we still have held over from the winter - like brussel sprout flowers. The next thing would be my mom's Fried Catfish because I don't think that there is anything better than dipping it in your own hot sauce. The way that she always prepared the catfish, it was crispy and you just dipped the catfish in the hot sauce and all this vinegar, pepper and using garlic and onions in there as well which has really great sensibility. And because I love to have a cocktail, strawberries are in season right now - the Strawberry Rum Cooler is a great way to use strawberries. Don't get those really pretty ones, get the ugly ones that are kind of soft and when you bite into them the juice just runs down your chin. Those are the strawberries that you want for a Strawberry Rum Cooler!

AM: What are your 3 favorite meals that are in this book?

TR: It is so hard because the book is divided by ingredients. In this period of time right now, onions, spring lamb is available - I use that as a reference because my answers today will be different then when it is in the fall when there are collard greens. Seafood is universal so you can enjoy that any time. But just to understand that we are at the end of collard green season so having the Collard Green Pesto with Poached Oysters might be at the end of that season but pairing it with tomatoes - it will make it make more sense.

AM: What's on your playlist when you're cooking?

TR: The great thing is that in the back of the book, there actually is a playlist and on Spotify there is a soul food playlist as well that we put up. And growing up with my parents, we were the hospitality center of our entire family - every birthday, holiday, Christmas party - I think that we even had a bah mitzvah at our house. It didn't matter we loved any reason to celebrate and food and music were intertwined together. They had the same exact place. When we were talking about soul as a cultural reference, that's one thing that African Americans - that we do. We want everything to look good visually, to taste good and to hear our passion in cooking. That to me is why I put the soundtrack in the back of the book.

AM: We love the trend where cookbooks have transcended to being lifestyle cookbooks. It feels like we're literally hearing you share your personal life as you talk about mentors and your method - was that a conscious choice?

TR: As a chef who probably has hundreds of cookbooks - I know where they all are. I still read Larousse Gastronomique - one of the bibles of cookbooks that has over 10,000 recipes. But for a consumer, we have to make cookbooks relevant so that people can continue cooking and do it with their kids. Today they are so phone sensitive and are connected to their devices. I wanted to make sure that people can always connect to the cookbook. It's as easy as when you put that song on and someone says, "man remember when you came to the house and we started smoking some ribs and we played that song from the book," or visually, you see some ugly tomatoes at the store and everyone is walking past and I know that I can make the best dish with those tomatoes. Those are the reasons why I wanted to put all those things in the book.

This is the gift that my parents gave me - being prideful and our culture which is the other sense that they gave me. Reading is so important to understanding us as a people and we have to produce things that people visually want to understand so that they can get out of their own stereotypical kind of minds and to just indulge themselves into delicious food.

AM: When you're not cooking in Atlanta, where can we find you grabbing drinks/dinner, where do you shop and what do you do in your personal time?

TR: People ask me that question all the time and it is a really difficult question to answer in the sense that I work so damn much - I like to go home! But there are a lot of good chefs that I just gravitate to and a number of them are good friends of mine. In Athens, Jerry Slater just opened The Expat. Jerry and I have had a long history in working together off and on. I look at Guy Wong who's another great friend of mine who has Ton Ton and Miso Izakaya. I look at Hector Santiago with El Super Pan. Anne Quatrano who is the matriarch of Atlanta dining scene. Every time I go to Bacchanalia I'm blown away and I feel like I just sat in my own living room having the most delicious meal. Then I go to the godfather of fine dining in Atlanta with Gerry Klaskala's Aria who everytime I see him he gives me the biggest damn hug ever! And he's only like 5'2" haha.

AM: Are you involved in any charities or how do you give of your time?

TR: Yes I am on the board of Wholesome Wave which is really important to me because we support Snap Benefits which means that dollar for dollar we match with EBT so people can go to Farmer's Markets and to get fresh food. That one is always dear to me and Lupus Foundation. Lupus affects African Americans especially African American women more then any other people in the country. It is an under served disease that affects a lot of people.

AM: Is there anything that you want to share with our readers that we can keep an eye out for?

TR: Well, the Soul Tour is traveing from NYC to the West Coast with many stops in between. Over the next month we will hit Nashville, Chicago, New Orleans, Charlotte and then back to NYC and of course many many places in Atlanta. Anyone can find me on Social Media - if you're in Atlanta, I want to know where you are and if you buy the book, I'm glad that people are posting but I want used cookbook posted - get into the kitchen and utilize it. I want to see wine stains, hot sauce stain - some boil that popped over on the book! It's great to be on the coffee table, but it's better to be in the kitchen!

PHOTO COURTESY | Excerpted from Soul by Todd Richards. Copyright © 2018 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Meredith Corporation. New York, NY. All rights reserved.

Read more from the May Issue and see It's About Soul with Chef Todd Richards in Athleisure Mag.

SHIMMER BEAUTY

Read more from the May Issue of Athleisure Mag and see Shimmer Beauty in mag.

5 ITEMS AND TIPS FATHER'S DAY STYLE

Read the May Issue and see 5 Items and Tips Father's Day Style in Athleisure Mag. 

ATHLEISURE BEAUTY

Read more from the May Issue and see more from Athleisure Beauty in issue.

IN OUR BAG

Read more from the May issue and see In Our Bag in mag.

THE ART OF THE SNACK | THE BOTANICAL BLEND

Read more from the May Issue and see The Art of the Snack | The Botanical Bland in mag.

SUN SAFETY FOR KIDS

Infographic courtesy of Mom Loves Best with a comprehensive guide.

THE EIGHT BEST

Read more from the May Issue and see The Eight Best in mag.

THE CONDITION OF CONDITIONING

Conditioners can impact how our hair holds a style as well as its overall health and appearance. With so many feeling confused by the options of this product, do you leave it in or rinse it out, and which kinds are best to use? We connected again with Maya Smith to answer these questions. She is an International Master of Natural Curls and founder of The Doux®, a haircare line created specifically for naturally curly hair which includes The Fresh Rinse® conditioner.

ATHLEISURE MAG: What are the benefits of a conditioner?

MAYA SMITH: Conditioners help protect the hair from dryness and breakage by coating the hair shaft to help it retain moisture and softness. People tend to use it mainly for the added benefit of detangling hair however, it’s important to choose a conditioner that won’t weigh your hair down.

AM: What are the benefits of a rinse? 

MS: A rinse, unlike a conditioner, does not coat the cuticle of the hair. A rinse has a much thinner consistency and is in actuality a detangler.

AM: Do I use a leave-in conditioner or a conditioning rinse?

MS: You can use both if your hair is dry, course, or color treated, however, fine hair or hair that tends to be porous should stick to conditioner only.

AM: Should everyone with curly or kinky hair use a conditioner?

MS: Yes. Conditioners help maintain the hair’s elasticity, or its ability to stretch and expand without breaking, which is essential for curly hair.

AM: Do I use a leave-in conditioner or a conditioning rinse?

MS: You can use both if your hair is dry, course, or color treated, however, fine hair or hair that tends to be porous should stick to conditioner only.

AM: How long do I leave in a conditioning rinse?

MS: Follow the manufacturer’s instructions. Every formula is different, so you want to be sure to use the product as directed to avoid under or over-conditioning. You can always leave it in a bit longer or switch to another conditioner specifically for the result you want to achieve.

AM: What’s the best water temperature to use when rinsing it?

MS: I prefer luke-warm to cool water, because it helps the cuticle of the hair close during the rinse, which makes the hair shiny and sleek.

AM: How much conditioner should be used for every inch of hair?

MS: It depends on the density, or thickness of the hair. Again, follow the manufacturer’s directions on how much to apply. Many suggest the amount of a quarter however if hair is thinner or really thick you may need more or less.

AM: What are some ingredients that can weigh hair down?

MS: Oils and certain types of silicones can weigh hair down. However, some formulas include these ingredients intentionally, because of the smoothing effect that they create on the hair. This is why it’s important not to leave it in too long and to make sure to get it all out unless it’s a leave-in conditioner.

AM: What ingredients should be avoided?

MS: I’m not a fan of petroleum jelly, or mineral oil. There’s a lot of controversy surrounding silicone, but what most people don’t know is that silicones get a really bad rap because they’re commonly associated with silicones found in products that aren’t made for your hair. Cosmetic-grade silicones like dimethicone actually creates slip, protects the hair from breakage, and helps the hair shaft retain moisture during the styling process.

AM: What about conditioners for color-treated hair?

MS: Some ingredients can break down artificial pigment in the hair, causing it to fade, look dull, or turn brassy. Make sure that the label says that the product is color-safe. You certainly want to switch to products formulated for color-treated hair.

AM: Can I dilute a regular conditioner with water and use it as a detangler?

MS: You can, however, I recommend opting for a product that was intended to be a leave-in conditioner. This will help you avoid unnecessary build-up. Some people like to put a leave in conditioner mixed with water in a spray bottle and add it to their beach bag. After swimming they spray it in to make hair easier to comb through.

AM: What are some mistakes people make when using a leave in or a rise out conditioner?

MS: It's worth noting that over-conditioning is the most common mistake, because too much coating on the hair can cause dryness, brittleness, and ultimately breakage. Make sure you’re not leaving a conditioner in longer than 3 minutes unless the manufacturer instructs you to do so.

Read more from the May Issue and see The Condition of Conditioning in mag.

SOMETHING YOU SHOULD KNOW | BROWN DIAMONDS

We've been a fan of colored diamonds for a number of years and it is interesting to see the trends within the hues that have begun to go mainstream. We sat down with Jason Quick, Registered Jeweler and Laboratory Director, of American Gem Society Laboratories to find out about Brown Diamonds and how they are becoming popular on red carpets, with celebrities and making their way to retail stores as well.

ATHLEISURE MAG: What are brown diamonds?

JASON QUICK: Brown diamonds occur naturally when the conditions in the earth are just right. These earth-toned diamonds are available in an endless assortment of colors from deep, rich hues to delicately soft. They have a range of accent colors including pink, red, orange, yellow, and green. There is a brown diamond for all tastes!

AM: Are brown diamonds also known as chocolate diamonds?

JQ: “Chocolate Diamond” is actually registered to Le Vian, a company that is a member of the American Gem Society. To learn more about their diamonds, please visit their website.

AM: Why have the red carpets and interest started to lean towards this stone?

JQ: Colored diamonds, in general, have gained in popularity in the past several years. Celebrities - from J. Lo to Rihanna (editors note: she wore Le Vian earrings and necklace at the 2018 Grammys) - each have their own reason for sporting a colored diamond. For starters, colored diamonds are regarded as ‘different’ while still maintaining an undeniable elegance. For some, a colored diamond may be icing on the cake for a specific look or style. We’re finding that the warmth, richness and uniqueness of colored diamonds appeals to jewelry lovers… famous or not.

AM: Why would someone opt for this diamond versus traditional ones?

JQ: Personal taste is a big factor. Brown diamonds exhibit a wide range of accents, hues and tones that give the diamond an interesting and unique appeal. Essentially, jewelry buyers purchase brown diamonds because they are beautiful.

AM: What is AGS and what is your role in the diamond industry as well as to educating consumers?

JQ: The American Gem Society (AGS) is the country's preeminent jewelry trade organization dedicated to consumer protection. Since 1934, we’ve been making it easier and safer to buy jewelry of any kind. We help protect consumers by providing continuing education to our member jewelers, who must also adhere to our code of ethics. We provide credentials for jewelers who undergo our rigorous educational requirements, and must recertify their credentials annually.

AGS Laboratories is a nonprofit diamond grading laboratory created by the American Gem Society. In 1996, AGS created AGS Laboratories because they saw a need in the diamond industry for a diamond grading lab that shared their mission of consumer protection and a high-standard of business ethics.

Our Find a Jeweler search helps jewelry buyers easily connect with AGS jewelers in their area.

AM: What is the Color Diamond Document?

JQ: The Colored Diamond Document gives clear, concise language, describing the many dimensions of the diamond’s color. The Colored Diamond Document presents the technical aspects and nuances of fancy colored diamond grading with content and graphics that are easy to understand—as well as easy to communicate—to the jewelry buyer. The AGS Laboratories Colored Diamond Document combines visual language with an intuitive design to communicate the qualities of a diamond consistent with how people perceive color—with not only their eyes, but their emotions.

AM: What are you seeing as a trend within color diamonds as we continue into 2018 and step into 2019?

JQ: Though colorless diamonds continue to reign supreme as a traditional symbol of love and even glamour or status, colored diamonds continue to gain in popularity. They are seen as a departure from tradition for jewelry lovers who want to express their personality. Brown diamonds, in particular, are seen as an accessible entry point to fancy colored diamonds. Because of their neutral color, they are great for accessorizing with any outfit. AGS members are using brown diamonds quite often in fine
fashion jewelry. It looks great with yellow and rose gold, as it turns any piece of jewelry into a study in rich warmth.

AM: Are there diamond cuts that brown diamonds really look best in?

JQ: Unlike colorless diamonds, which are cut for brilliance, brown diamonds are cut to show off their color, which means they are beautiful in any shape. Each diamond crystal is unique, and is
cut to show off the richness or accent colors of the diamond.

AM: What should our readers look out for when they are purchasing this diamond to ensure that they are getting their best diamond?

JQ: Consumers should trust their eye and buy what they love. Buying a brown diamond with an AGS Laboratories Colored Diamond Document can help a jewelry buyer better understand and appreciate the nuances of their diamond. In general, we recommend buying diamonds with grading reports from independent third-party laboratory. However, know your lab. AGS Laboratories was created to protect the consumer, while many labs were created as a service to the jewelry trade.

AM: Please let us know anything else that we have not covered, but that you would like to share with our audience.

JQ: When buying something as rare and precious as a diamond, it’s important to shop with a jeweler you trust and to ask for a diamond grading lab report from a third-party laboratory who will give you an objective opinion. Visit americangemsociety.org for more information.

PHOTOS COURTESY | PG 37 CBS + PG 39 Omi Privé

Read moe from the May Issue and see Something You Should Know | Brown Diamonds in mag.

WE WENT OFF ROADING WITH CHEVY COLORADO ZR2

Earlier this month, we had the chance to head about an hour or so outside of the NYC to the Monticello Motor Club, an automotive country club for race cars and those who love to drive them! We had the opportunity to go off roading with the 2018 Chevy Colorado ZR2 and we literally had a day of driving through a Jurassic Park-like setting which included muddy trails, bumpy terrain and so much more!

While driving up, we enjoyed utilizing Apple CarPlay (Android Auto also available) via 4GLTE Wifi which allowed us to connect up to 7 devices to it, 4 USB ports, and a 12V charging port. We also loved that there was a lot of room so that you could store your must have items as you head to wherever your travels take you. In addition, since it is a truck - there was ample space to hold whatever shopping runs you have. 

Interestingly enough the smooth ride that we enjoyed while driving to and from the raceway was an interesting contrast to still having a smooth experience when we went offroading. The ability of this midsize pickup to showcase its abilities in off-road technology is something that lends itself to weekend fun. Some of the highlights include a lifted suspension that is 2 inches higher and front and track widths widened by 3.5 inches. There are also segment first off-road application of Multimatic Dynamic Suspensions Spool Valve (DSSVTM) damper technology and functional rock sliders to ensure better performance over rocks and obstacles.

An interesting feature involved Surround Vision which is a first Chevy that uses 4 strategically placed cameras that create a virtual bird's eye view of the truck when driving at a low speed. The camera seamlessly merges the vantage points to see what is behind as well as around you!

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Check out our Spring trip to Woodstock, Vermont with Buick

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On this trip, we had the pleasure of talking with and riding caravan style with Anita M. Burke, Vehicle Chief Engineer for North American and Global midsize pickup trucks at General Motors. In this role, she oversees all engineering aspects of midsize pickup truck development at GM. In her role, she covers Chevrolet Colorado, GMC Canyon and the all-new Chevrolet Colorado ZR2 in the US. 

Pickups that have been developed by her team have won major industry awards, including back-to-back years for 2015 and 2016 Chevrolet Colorado models as Motor Trend "Truck of the Year." Globally she covers Chevrolet Colorado/S10 pickup and the Chevrolet Trailblazer SUV. Collectively, she leads the engineering development of trucks sold in more than 90 countries. She even reignited the dormant midsize truck program at General Motors and since the launch of the Colorado and Canyon in 2014, GM has sold more than 400,000 midsize trucks - in the US alone.

“I feel like a proud parent of the revitalized midsize truck program at GM, and take a great deal of pride in enriching our customers’ lives throughout the world. I also love presiding over a team of some of the smartest and most passionate engineers in the business. This is my dream job, and it’s been a career highlight to both nurture and be challenged by some of the top talent in the automotive world as we help to make GM the most complete truck company in the industry,” said GM 26 year veteran Burke. 

HOLDING COURT WITH LALA KENT

| MAVI JEANS Tank | MCM Skirt | MARC NEW YORK Jacket |

Readers of this magazine know that we love Reality shows and BRAVO is a personal favorite of our Co-Founder and Style Director. Any show that involves the Real Housewives franchise and their spin-offs is always a winner in our studio. Lala Kent is a fan favorite on Vanderpump Rules which showcases the lives of hostesses, servers, bartenders and DJs that work at SUR with Real Housewives of Beverly Hills’ Lisa Vanderpump. In addition to watching this self assured hostess, Lala has a passion for music and this past season we see her perform, and she has also launched a beauty line which we included in a number of looks within her editorial.

From the time Lala came to our set for this shoot, we realized that she is just as stunning, witty and as personable as she is on the show. This girl’s girl talks about how she became a part of this show, where we can find her in LA and more about her beauty line, Give Them Lala. Of course we had a great time incorporating some must have summer looks that are chic with a twist!

ATHLEISURE MAG: We've been fans of yours since you first appeared on Vanderpump Rules. What were you doing prior to this show and how did you end up connecting with the show and what was the audition process like?

LALA KENT: Before the show, I was going on casting, auditions, and fit modeling was paying my bills. Vanderpump Rules came to me when I was eating at Sur. Lisa saw how I interacted with some of the people that worked there and offered me a job as a hostess. With that came a position on the show!

| TITIKA ACTIVE COUTURE Sport Bra | YEAR OF OURS Football Leggings |

AM: Throughout the seasons that you have been on, we have seen you join the cast, feel out the cast, make bonds, adjust and in this past season it seems like you really came into your own - how has being on the show allowed you to grow and what are you proud of after all these seasons?

LK: Being on the show has been amazing. I think being able to look back and reflect on my actions has helped tremendously. I’ve been able to see when I stand up for myself and when I’m acting like a fool! Everyone that is part of the show has brought a lot to my life and continues to help me evolve.

AM: Can we assume that you will be back for another season?

LK: Yes! I will be Giving Them Lala for another season.

AM: You and Lisa have such a great relationship and seems like the ultimate mentor and life coach rolled into one - what is it about Lisa that makes you comfortable to hear her feedback and to take her advice?

LK: Lisa has such a kind heart and offers such motherly love and advice. That, on top of seeing that she is a successful woman, you can’t help but go “I need to listen to her because she’s got it figured out”.

AM: We know that Stassi is a fan of the goat cheese balls at SUR. What are you fave dishes and/or cocktails that you enjoy there?

LK: Oooh I love the goat cheese balls too! They are insane. I also love Joe’s pasta and the Penne Sicilienne...and the dumpling. The sauce is epic.

AM: This season we actually see you perform! How long have you been interested in music, what were the elements that came together to make you embrace performing and what can we expect next within this portion of your career?

LK: I grew up in the arts. From choir to plays to musicals, I was just obsessed with it all. Once you leave high school and it’s no longer something you have the luxury of just doing everyday, you slowly lose the confidence you worked so hard for. James really reminded me of my roots and what I love to do. From here, I just hope to keep making music. It is extremely therapeutic for me.

AM: Tell us about BOY - what inspired you to make this song, how is it doing and what's the next single? When does your album drop?

LK: My song BOY just hit number 1 on iTunes in the Electronic genre. That is amazing to me. I was inspired by how it was so EDM but also trap. It gave me creative freedom to think of myself in a different setting, which was very “club”. That’s out of the box for me. I have another single out called “4 U” on iTunes and Spotify. It is a completely different feel than “BOY”. We also just finished recording a song called “What’s it For”. That will be out within the month. As far as an album goes... my schedule is crazy. I think an EP is going to be my next venture. I can’t wait.

| YANDY Swimsuit | GRACE ELEYAE Turban | VIRGINS, SAINTS + ANGELS Necklace + Ring | SWAROVSKI CRYSTAL Necklace | SWEETGREEN Salad |

AM: We're living in a time of women taking things to the next level and creating a strong community of support - this season you were embracing this belief and really rallying the cast as a whole and especially the woman on the show to do the same. How important is women's empowerment?

LK: I’ve always been a girl’s girl. I know that women get the job done and that there is nothing more powerful than a gang of females. We all have our differences- for me it’s about embracing one another and realizing we are stronger together than we are apart. This is an outlook that’s evolved as I get older. The things that used to make me insecure or second guess myself, are suddenly things I’m thankful for.

AM: We knew you were stunning, you came to set this way and then of course, we created amazing looks for you - so it was not a surprise to us that you have a cosmetic line coming out. Tell us me about the line from the thought behind it, what is currently available, what will be available down the line and where we can get it!

LK: #Give Them Lala Beauty has grown so much in such a short period of time. I started with only 6 lip colors and now have over 50 products. For lips we now have mattes, glosses, and liquid lipsticks. We also expanded into highlighters, eye shadow, eyeliner, and are still growing! My brand is my baby and she is growing up so beautifully. I’m extremely proud.

AM: We were sad to hear about your father passing last month and we remember that your mom was with us on set - how important is it for you to ensure that in addition to all of the amazing opportunities that you have enjoyed that you also spend time with family for the balance that we all need?

LK: Family will always come first. That’s how it has always been and it will always be. If an opportunity comes my way that is meant to be, it will never take away from my family time.

AM: What are 3 skincare products that you swear by?

LK: My Clarisonic, Lancer Skin Polish, Kate Somerville Goat Milk Moisturizer, and let’s add one more... I die for Desert Essence Original Face Wash. Pair that with your Clarisonic and all your skin dreams will come true.

AM: Since you're in LA, where is your favorite place to eat and grab drinks, where do you workout and what's your studio of choice to work out?

LK: Oooh, this is tough. Obviously, I love me some Sur. I love Mr. Chow, but I’m always a sucker for the Polo Lounge. I go crazy for caviar. I have a gym where I live. It’s got great equipment and everyone is familiar with everyone- we all know each other’s routine so no one is ever fighting or waiting over a machine.

| LEANNE MARSHALL Gown | SWAROVSKI CRYSTAL Necklace + Ring | VIRGINS, SAINTS + ANGELS Crown | ISABELLA ROSE Bikini Bottom Reversed |

AM: You have a great body, what are 3 workouts that you do that keep you looking summer ready?

LK: I owe the bod to my trainer, Jenna Willis. She is amazing. I love my food and I love my drink. Somehow she puts together routines that kick my butt into great shape even with my undisciplined diet. I love my sumo squats, side planks help my tummy get firm, and the rowing machine is a great warm-up!

AM: How do you give of your time or give back from a philanthropic standpoint?

LK: My family and I are very into animals. My mom works for the humane society. I contribute my time and money to the Humane Society of Utah. I’m also an advocate for our whales- I’ve teamed up with PETA for Empty The Tanks. That is the cause I am most passionate about.

AM: Feel free to tell us anything that you haven't been able to or would like us to know!

LK: I have a really hard time walking in heels unless I’m slightly drunk.

Read more from the May Issue and see Holding Court with Lala Kent in mag.

HOW TO DRESS | FOR MDW IN YOUR CABANA

Read more from the May Issue and see How To Dress | For MDW in Your Cabana in mag.

#TRIBEGOALS

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

NY WOMEN IN FILM & TELEVISION HOST 19TH ANNUAL DESIGNING WOMEN AWARDS

Earlier this week we headed to Stage 48 for New York Women in Film & Television (NYWIFT) for their 19th Annual Designing Women Awards which was co-produced by Variety Magazine with sponsorship by Netflix. This event honored  advocates for equality in the moving image industry and supports women in every stage of their careers and was attended by actors, producers, directors, writers, fashion industry leaders and designers. The night was aimed towards celebrating distinguished makeup artists, hair stylists and costume designers that work tirelessly to create the characters on screen in film, television and digital media.

PHOTO COURTESY | John Dallas Phelps

Actors Christine Ebersole and Maggie Gyllenhaal presented hair stylist Anita Lausevic with a Designing Women Award, along with a special video tribute from Mark Feuerstein.

Costume Designer Dana Covarrubias received her award from actor Jamie Lee, with Lena Waithe sending her well-wishes via video.

Actor Nia Long celebrated makeup artist Martha Melendez, along with Elizabeth McGovern chiming in via video.

Debra Monk presented Variety’s Ensemble Award to the acclaimed Amazon series Mozart in the Jungle for its makeup, hair and costume design teams.

PHOTO COURTESY | John Dallas Phelps

KITCHEN CREATIVE WITH CLAIRE THOMAS

Food has been a large portion of this month's issue especially as it pertains to keeping things fresh as we are in the beginning stages of enjoying all that is Spring. We've been fans of Claire Thomas' Kitchy Kitchen for awhile and chatted with the new mom about Farmer's Markets, her latest cookbook Sweet Laurel and how she stays creative with meals for her family includings pets, Mochi and Buster.

ATHLEISURE MAG: Can you tell us about your journey in the culinary world as in researching you, we realized that you have been involved in a number of areas!

CLAIRE THOMAS: Thank you so much! I started the blog The Kitchy Kitchen 10 years ago and my focus was on ingredient driven, simple food that was delicious and easy to prepare. Now that I am a new mom, that is more important than ever! It needs to be delicious but it needs to be done. I need to be able to put it together pretty easily.

Because of my background in photography as well, the food needs to be really beautiful as well. I do think that the cliché is true, we eat with our eyes first.

AM: The Kitchy Kitchen, what was the thought behind coming up with that?

CT: I grew up in a food family, my mom was a great cook. I grew up in Southern California where I was surrounded by a lot of great produce. I’m so lucky to have the great home that I have. I honestly was just inspired by the food world around me. I am also a huge Food History nerd so that was a part of it. But it was really about creating recipes that I was passionate about and that made people’s meal times a little easier to get inspiration for your home cooking. I love home cooking, I myself am a home cook and I think that it can be just as good as restaurant food.

AM: As you’re such an aficionado on this topic, here in the East Coast, we keep getting teased with the notion of Spring which doesn’t quite get here. What are 3 easy to make dishes that we can make at home that get us to this season even in the midst of the flip-flopping weather?

CT: One of my favorite things ever is a tartine which is just a fancy way of saying, an open faced sandwich. I’m from L.A., the land of avocado toast and I’m sure that this is familiar to everybody! For me, the idea of creating new recipes and trying something new can be a bit stressful for people. You have a new recipe and you’re thinking, “oh gosh, what if this doesn’t work – I don’t know?” I like the idea of taking something that you’re really confident with or familiar with and just adapting it a little bit. In my case, the tartine or open faced sandwich, I took ingredients I know like cream cheese – that full fat, it’s so delicious and then smoked salmon which is so beautiful and such a classic combo and then I add things like fresh lemon zest and fresh herbs chopped into the cream cheese. All of a sudden, it’s a completely different flavor profile. It’s elegant, it’s elevated, but it literally took 30 seconds. I do that with my food, my family’s food and even my pet’s food. I really think that whole delicious ingredients is so important for everybody.

AM: I love the tartines – do you have 2 other quick and easy items that can be made?

CT: I am also a big fan of scrambled eggs and being a mom I basically have 5 minutes to whip things together. Eggs are just a really brilliant canvas. So I’ll do things with scrambled eggs where for instance, if I have cheese left over from a cheese board – so fancy cheese, you can grate that in or melt it into the eggs and all of a sudden it has a completely different flavour, it's really delicious, it's also beautiful topped with things like fresh pro, it's really delicious, it's also beautiful topped with things like fresh prosciutto – and honestly, I’ve done ones where I have added a little bit of orange juice which is kind of an unique idea but my aunt from Australia showed me that and it adds a really beautiful brightness. So that’s one of my easy breakfast moments.

For dinner, I love pasta but my husband is paleo, so I had to come up with a few options there. I know everybody knows about zoodles doing zucchini noodles and sweet potato noodles.
I really love doing sweet potatoes that have been sliced thinly, but in sheets so that you can make lasagna with it. I love doing a nut milk cheese if you are trying to go dairy free as well. It’s really easy to put together as well. I have my second cookbook that just came out that I co-wrote with my dear friend, Laurel Gallucchi, it’s called Sweet Laurel. It’s all grain free, refined sugar free and dairy free baking recipes and you can find our recipe for our own Nut Milk Cheese, Everything Bagel Bread, pies, cakes, but they are all completely paleo and grain free. So I have been using that a lot for my husband’s meal.

AM: That’s fantastic, when it comes to your home, because we spend so much time running around so when we want people to come over and to have your friends and family with you, what should people have on hand whether you’re watching a game at home, brunch or a girl’s night in?

CT: I love that and it’s such a good point. For me, I’m so bad and my brother will come over and open my fridge and will say, “you have no snacks,” and I will say, “I know, I have a million ingredients though, so let’s make something.” One of my favorite things that I like to call my Lazy Hostess Recipes because you get to look very fancy and put together, but it takes about 10 seconds.

My favorite thing for movie nights, because I love Movie Nights, is I take out my air popper and, I let people pop popcorn as they need but then I set up my table where I basically clean out my pantry. I have all those flavored salts, different types of olive oil, brown butter, melted butter, truffle oil – all those things so that people can make their own DIY popcorn and it’s fun because all I have to do is put things out and I don’t have to do anything! So that’s the trick! So I’m actually not even making anything!

That same idea of flexibility and versatility is so important to me in the kitchen whether
it’s for friends, for family or my cat Mochi.

AM: How do you juggle your schedule and keeping meals creative?

CT: Dinner time is getting kind of hectic as we have our 8 month year old son now in the mix, we have our 2 pets and everybody eats at the same time - pets included. For me, I saw that I had eaten my 1,000th bowl of cereal and I was getting kind of bored with what I was eating and then looked over and saw Mochi eating out of her bowl  and then I thought, "well my goodness," she eats the same thing everyday too. So, I was really excited when I came across the Purely Fanciful Feast Filets because they are a whole ingredient snack which is beautiful compliment to Mochi’s meals. Now that I am a mom, I literally read the nutrition menu to see what’s in it. I was really blown away by how simple the filets were. They were beautiful for my cat and Mochi was my first pet so she’s my fur baby so I want to make sure that she still feels like she is getting love and attention. So, the filets are a really great way to do that. So, I just flake them off, sprinkle it on top of her regular food and all of a sudden it’s new and exciting OR I just let her snack on it like a whole filet – while she likes it like that.

So, I kind of take a similar vibe with what I am doing with my own food. I use recipes that I am already confident with that I know how to make and then I just do a little adjustment – let’s add some new ingredients to the mix, what herb can I do that’s different then what I’ve had before? Things like that are small tweaks that take 30 seconds to do but all of a sudden it tastes really different and it’s not the same old same old.

AM: Being someone that is so creative, how do you maintain your creativity to bring it across the range of projects that you have going on?

CT: For me, it’s about finding inspiration in the world around me. For me that means, if I’m in a rut, I go to the Farmer’s Market and it’s spring time. Here in L.A., it’s 85 degrees and I know that in the rest of the country, it’s like Spring is eventually coming. When it finally arrives, it’s Farmer’s Market season! It’s across the country and they’re popping up everywhere. I love going because the best kept secret is that farmers actually know how to prepare their food better then anyone. If you talk to a farmer and you say, “what do you do with these carrots?” They’ll tell you and it’s usually something super simple and it’s usually different then what you would expect. They may shave it really thinly and put it in a salad because that specific kind of carrot has a really fabulous crunch and is already very sweet.

So I love going to the Farmer’s Market, and I love eating which sounds silly but to be a good cook you have to be a great eater. So if you’re in a rut, go ahead and eat, try something new, a cuisine you haven’t had before, try an ingredient, be adventurous that way, I think you can inform the food you make at home. Because adding a sprinkle of something or sometimes just reshuffling the deck in terms of how you incorporate the ingredients, that can make a huge difference. I feel that way about the food that I make for myself, but then also for Mochi and Buster, my dog’s food as well. I want to make sure that they are eating whole ingredients that makes them feel great because they are part of my family too.

AM: Do you have 3 favorite veggies as I had to ask!

CT: Well right now, it’s so fun as I have the veggies that I eat all the time because of my husband being paleo. So it’s like sweet potatoes is literally 90% of what we eat right now. Other than that, I’d say that in the season, right now everything is so fresh, bright and green. English peas is probably one of my favorite things in the world – I love doing a smashed pea tartine as they are the new avocado toast as that’s what I have heard. It’s so delicious, fresh and sweet. Zucchini blossoms are coming in so stuffing those with different types of fillings like a veggie quinoa filling, a nut cheese if you are trying to keep things a little lighter. Another veggie that I am really loving is Romensco, which looks kind of like a psychedelic cauliflower if you look at it very closely. But it’s beautiful with bright colors and when you roast it, it’s like candy. So that’s one of my favorite things to serve as a side with meals.

AM: Fantastic, where can we find out more about you and everything that you have going on?

CT: Absolutely, please check out TheKitchyKitchen.com for more information on my recipes, my DIY’s, my family content and then to find out more about Mochi’s new favorite snack, please check out FancyFeast.com/FiletYourWay.

Read more from the April Issue and see Kitchen Creative with Claire Thomas in mag.

SPRING'S KICKS

The Spring is all about keeping it fresh and when it comes to updating your closet, we always have to introduce a few pairs of sneakers into the mix, We sat down with founder, Belieni Stevens of BELIENI. His line is comprised of luxury Italian sneakers that are truly ways to elevate the athleisure style.

ATHLEISURE MAG: Tell us about your fashion background.

BELIENI: My fashion background started when I made the decision to start a men’s line of footwear.

AM: When did you realize that you wanted to create your own line?

BS: I have honestly always wanted to start a men’s line. I was just fed up with the limited options out there for men and young men with larger feet, who wanted something other than basketball or skate shoes to wear. I love luxury sneakers and dress shoes just as much as basketball shoes, but the number of luxury brands that cater to 14 and above are small.

AM: Why are you inspired by Italian Craftsmanship?

BS: Italian craftsmanship and design are second to none, just the heritage alone is enough. Today, companies are using their materials but crafting them in other countries. I am old school in the idea of why fix what isn’t broken.

AM: Fashion has so many categories within it. What is it that speaks to you about footwear and that you felt that you could create something that wasn't there?

BS: Nothing comes close to bringing an outfit together quite like the right pair of shoes. You could have on the nicest, most expensive outfit, but if you have on the wrong shoes, you might as well be naked.

AM: Tell us about Belieni and what celebrities have worn the brand?

BS: Michael Thomas, Jared Cook and Masika that I am aware of.

AM: What celebrities would you like to see wear the brand and what collaborations would you like to see?

BS: Personally all of them..but to name a few Jay-Z, Wale, 2Chains, Kid Cudi, Rick Ross, Fabolous, Will Smith, Mark Wahlberg, Idris Elba. I would love to collaborate with Bentley and Tissot.

AM: Tell us about the assortment and will there be new offerings this Spring?

BS: Yes, we have already released 2 new color-ways this spring. We have our low tops that we will be unveiling later this year as well.

AM: What additional items do you see being included within the Belieni brand?

BS: I am working on backpacks and possible apparel, I am still playing with that idea.

AM: Who is the Belieni girl/guy?

BS: Well… I guess that would be me. I design both the men and women’s lines.

AM: When you're not designing and working on this line, how do you take time for yourself?

BS: When I can find time, I draw and design no surprise, jump on the sticks when I can and ride my motorcycle to the coast.

AM: Where are you based out of and where do you enjoy grabbing a meal, working out and shopping?

BS: BELIENI is based out of Florida. I love Sushi, Sushi Katana is one of my favorite spots. Even with my busy schedule, I try to hit the gym at least 5 days a week.

AM: What is currently on your playlist?

BS: Future, Kid Cudi, Wale, Nipsey, Steve Aoki and Morten.

AM: How important is giving back and what do you do in terms of philanthropy/charity?

BS: It is very important, I volunteer at my local VA (Veteran Affairs) , and donate when I can to Ocean conservation organizations.

PHOTOS COURTESY | BELIENI

Read more from the April Issue and see Spring's Kicks in mag.

THE ART OF THE SNACK

Read more from the April Issue and see The Art of the Snack in mag.