Fresh. Clean. Radiant. Living life on the sunny side.
Here’s a roundup of some creative treats to bring to your favorite Fourth of July BBQ or event. Go straight to recipes by clicking on the links below. Happy Fourth!
Fruit Skewers with Lemon Curd Sauce:
There’s nothing more quintessentially American than a good BBQ dish. In preparation for the Fourth of July next Monday, I’m sharing one of the quickest, simplest BBQ recipes out there. It doesn’t require a grill or any crazy marinade times, and you can literally cook it overnight so that it’s ready for you when you wake up. As my one of my favorite chefs, Ina Garten, always says, how easy is that?
The steps are so easy. First, add two pounds of boneless, skinless chicken breast to your slow cooker, pouring over about 12 oz. of your favorite BBQ sauce (I use Sweet Baby Ray’s), 1/4 cup brown sugar, 1/4 white vinegar, and 1/2 teaspoon garlic powder. Make sure all ingredients are evenly distributed and cover on high heat for 4 hours.
After a while, you’ll see that the natural juices in the chicken will create a more watered down sauce. Let sit for another 2 hours until this thickens and is completely absorbed.
After 4-6 hours, remove chicken from crockpot and shred into pieces. You may need to mix in some additional sauce for extra flavor as desired…
Finally, serve on a brioche bun with the side of your choice and enjoy! This recipe keeps especially well in the fridge and I think it actually gets better overnight.
Finally, in case you need some inspiration, try serving with these baked sweet potato fries:
Or this strawberry, mint, and goat cheese salad:
Now that summer is finally here (!) and the days are heating up, I thought it was the perfect time to try out some light, refreshing citrus salad recipes.
While it might seem like a strange combination, avocado and grapefruit are one of my favorite pairings. The creaminess of the avocado contrasts with the brightness of the grapefruit flavors, which add just the right amount of tang to make this salad different and interesting.
I hope you enjoy, and happy summer!
Here’s what I love about Monique’s version:
I love hosting dinner parties, but I always find that it’s tricky to find low-stress recipes to feed so many people. When I first started hosting dinners, I found that despite any planning, I was always running around frantically up until the last minute and by the time everyone arrived, I was so exhausted that I hardly got to enjoy everyone’s company–and the meal I had been cooking all afternoon.
A couple months back I made a modified version of this Martha Stewart recipe for an If: Table dinner and was so impressed by how much easier it made things. I also love that it’s an updated, healthier version of your typical “casserole,” with fresh chicken, lots of greens, and ricotta, parmesan, and lemon zest for an extra boost of flavor. Best of all, it’s the ultimate comfort food and you don’t have to feel as guilty about it.
For dinner parties and events, I recommend making the dish the day before and heating it up in the oven as guests arrive. I would serve mine with a simple salad and white wine spritzer, with a simple cheese plate, fruit salad, and dessert to accompany it.
Over the past couple of years spin has become one of the most popular fitness crazes in the country, but don’t be deceived–it’s more than sitting on a stationary bike for 45 minutes. Here’s my input on some of the top spin studios in DC:
1. Soul Cycle: Soul Cycle is really the first major name to bring spinning into the limelight. While the classes are expensive (I usually go once a week or every other week, if that), I find that they have some of the most skilled instructors, the best music, and the best amenities of the other studios. With huge followings in New York and LA, Soul Cycle has expanded quickly in DC, and now has studios in the West End, Mount Vernon, Georgetown, and on U Street. Each class has a distinct playlist coordinated to your RPMs and set moves (sprints, climbs, push ups, crunches, etc.), and what really sets these classes apart is the instructors, who focus on motivation, and the aesthetic, which usually includes a dark room with candles and mirrors. However, as many instructors can jump into tough moves quickly that provide a lot of coordination (think pushups while sprinting on the bike), I would recommend it for more intermediate riders who have a sense of what their resistance and alignment should be without much additional instruction, or at least to be open to the fact that it might take a few classes to get the moves down compared to other spin classes that focus more on runs and sprints.
2. FlyWheel: Flywheel truly is Type A fitness paradise. Each bike is programmed with a small screen that calculates torque and distance as your ride, and during the class instructors will post everyone’s scores onto a large “TorqBoard” that posts your username and scores so that each rider is essentially “racing” against the pack. While I find that this makes me use more resistance than I would at other studios, it’s definitely a matter of personal preference and the comparison personally stresses me out more than motivates me. However, I do love that each rider can track metrics–including calories burned–after each workout and can also track their progress over time. Riders also receive a follow-up email indicating how they compare to the entire Flywheel population and to their demographic. Like SoulCycle, FlyWheel’s Dupont location does provide beautiful bathrooms and changing areas complete with showers, water filters, and the works. Try Gregg Pitts’ Saturday class (your first class is free!) and head to Glen’s Garden Market next door for a snack after class.
3. Zengo Cycle Logan Circle: Located in a basement at 14 and P, it can be a little difficult to find, but Zengo is a great studio that offers one of the cheapest spin classes in DC and is still competitive with competitors like Soul Cycle or FlyWheel. Zengo follows almost an identical model to Soul Cycle in terms of the structure of each class, although with slightly fewer amenities in the studio itself. Try a class with Patrick and after class, walk down 14th to Press juice bar (located in between R & Corcoran streets) for a post-workout drink.
Still need to step it up? For a challenge, try U Street’s new Sweatbox class–think high intensity interval training (HIIT) with bikes and heavier weights and cardio segments. Review coming soon!
I don’t personally celebrate Passover, but I’ve been making this recipe every year since college for my friends who do because it’s just SO good. It’s super cheap and simple (evidence: in college, we bought all of the ingredients from the campus store) and it has the most wonderful crunchy texture. Whether you do celebrate the holiday–and now have boxes of matzo left over–or are also a chocolate lover like I am, this is a quick and easy recipe not to be missed!
Step 1: Spread matzo (I buy Manischewitz thin unsalted matzo) out on a cookie sheet. One serving is 4 sheets, so you may have to break them down into smaller pieces like I did. Make sure the pieces are lined up symmetrically, since they’ll quickly disappear under all of the chocolate and caramel 🙂
Step 2: This is where you have to be most careful. Stir together butter and brown sugar in a saucepan over low-medium heat, stirring constantly until the mixture begins to bubble and the sugar is fully dissolved. Be patient at this step as you don’t want the caramel to burn or harden too quickly. Pour over matzo and place in the oven at 250 degrees for 12 minutes.
Step 3: Remove from oven, toss on chocolate chips (I like to use half mini and half “regular” sizes ones) and place back in the oven. This will help to melt the chocolate evenly. Remove from oven after three minutes, spread chocolate evenly, and sprinkle on almonds or other toppings as desired. Let sit for half an hour, and then refrigerate until ready to serve. Store leftovers in an airtight container.
Sold yet? You’ll see that I have made a few of my own adaptions, but you can find the original recipe here.
It’s finally SPRING! In celebration of the warmer weather, I’m posting a new favorite–pear ginger spinach smoothies. They’re so light and refreshing, and the ginger and greens make it a great detox drink and immunity boost. Throw all the ingredients in a blender and enjoy!
Avocado
There’s a reason avocados are known as amazing skin savers. High in poly- and monounsaturated fatty acids, they keep skin looking firm and dewy, help regenerate damaged skin cells, and reduce redness and irritation. Avocado is also a popular ingredient in face and hair masks in case you have any left over afterwards! Try my super easy Avocado Toast:
Salmon
Salmon is packed with omega 3’s that protect the skin from sun exposure, help repair already damaged skin, and keep cell membranes healthy and hydrated, keeping toxins out and your skin looking soft and glowing. Some dermatologists recommend eating salmon up to three times a week, although it’s important to make sure that it’s wild-caught. Try my Baked Salmon with Mustard Dill Sauce:
Berries
Antioxidants and Vitamin C help fight and neutralize free radicals, which are known to damage skin cells and collagen, causing wrinkles, dry skin, and a host of other aging skin factors. Blueberries in particular are full of vitamin A, which helps normalize oil levels in your skin, and is very helpful in naturally clearing up acne-prone skin, and are some of the most antioxidant-rich fruits you can eat. Try my Acai Smoothie Bowls:
Lemon
Most citrus fruits are packed with Vitamin C, which helps neutralize free radicals and helps us make collagen and elastin (which bind skin cells together, giving us firm, younger-looking skin), but it’s also one of the most alkalizing foods available. Try my Ginger Lemon Tea instead of coffee when you wake up each morning:
Leafy Greens
Leafy greens are great for basically everything when it comes to nutrition- no surprise there. Kale in particular is packed with Vitamin A, which fights against free radicals and repairs skin tissue. Try my Kale and Mango Salad:
This granola is a staple in my kitchen. Homemade granola is so easy to make that you won’t want to turn back to buying it in the grocery store–not to mention that making it from scratch is so much more affordable! I love to make mine with lots of nuts and seeds to add texture, with coconut to keep things sweet. I keep a stash at home and a small jar in my desk at work so that I can add it to a big bowl of greek yogurt and berries for breakfast or an afternoon snack. Enjoy!
