iving in sunny Southern California, we’ve all come across a favorite influencer or two … luckily I have had the opportunity to come across many. We all love recipes and unique ways to prepare or be inspired by food. Wouldn’t it be interesting to see what some of our favorite influencers eat, love and enjoy making? I had the opportunity to connect with Lauryn Evarts Bosstick, Raquel Dorsey, Tara Mackey, Britt & Gretchen Hackmann of Nubry and Chrissy J Powers. All of these talented ladies reside in the surrounding west coast area. With every one of them having a unique palate, I invite you to take a look at their arsenal of tricks, hacks, and remedies for feasting, noshing and fueling.
LAURYN EVARTS BOSSTICK
Lauryn Evarts Bosstick is the Creative Director and magic maker behind The Skinny Confidential. Her influential space, “…represents the movers, the shakers, and the ones who without a doubt want to be the best version of themselves.” The Skinny Confidential has been featured in SHAPE, Women’s Health Magazine, The Huffington Post, SELF Magazine & Who, What, Wear. Since the brand launch, its evolution has come full circle starting with a book, Fitness & Nutrition eBook, podcast, YouTube channel and most recently, an App. Some of Lauryn’s collaborative partnerships include Nordstrom, Show Me Your Mumu, Elizabeth Arden, Benefit Cosmetics, Roberto Cavalli and so many more. She currently resides in San Diego and Los Angeles, California with her husband, Michael (who guest posts frequently) and their two chihuahuas, Pixy and T. Boone Pickens. If there’s anything this lady loves, it’s a quick and healthy meal to cure a case of waiting until the last minute, says the self-proclaimed procrastination queen. Below, she shares her favorite recipe for a filling, fueling and low-calorie Spaghetti Squash With Pomegranate Seeds and Goat Cheese.
Spaghetti Squash With Pomegranate Seeds and Goat Cheese
Recipe Provided by The Skinny Confidential
1 spaghetti squash
3 heaping handfuls of pomegranate seeds
Goat cheese, to taste ( I like A LOT )
1-2 handfuls of pine nuts
1 Meyer lemon
Pink salt/pepper, to taste
Chili flakes, optional
1. When I cook my spaghetti squash, I just cut the squash in half, vertically down the middle, and put it in a clear rectangle dish with half an inch of water, and bake at 375°F for twenty minutes. Tip: Make sure the squash is facing downward, not upward.
2. After your squash is cooked, simply take a fork and sort of comb (Think Ariel combing her hair at the table, kind of comb.) through the squash in a downward motion. Add all the pasta-like pieces to a big bowl.
3. Throw in three heaping handfuls of pomegranate seeds (I buy seeds that are ready to go at Whole Foods) into the squash mixture.
4. Sprinkle as much goat cheese as your little heart desires over the squash and seeds. I look for raw goat cheese at the market (I LOVE goat cheese). Add pine nuts (You have the option to toast them if you’re not a procrastinator like me).
5. Sprinkle a few fresh sprigs of rosemary, squeeze a bunch of Meyer lemon on top and add pink salt/pepper to taste. If you like it spicy (HI, I DO), add chili flakes!
Raquel Dorsey is a vibrant 31-year-old, former Miss California USA turned Entrepreneur. She started blogging in 2010 and has had the pleasure of working with brands like Pellegrino, Ralph Lauren, Shutterfly, Disneyland and Ozery Bakery. She and her husband own the local favorite, SOCIAL Costa Mesa restaurant as well as the Instagram worthy co-working space, Second Home Workspace. They are also slated to open Tower 48, A Modern Beach Deli in Newport Beach, March 2018. As the leading lady to this powerhouse duo, along with all of the other things she does, she also handles the social media accounts for their businesses, as well as photographs all the food and drink images. In our conversation, she states that she can hardly claim any recipe as her own, but she is inspired by fresh recipes with minimal ingredients and short prep/cook times because with two babies, a household to upkeep and businesses to run — time is of the essence! She chose to share an absolute favorite, Branzino with Fresh Lemon and Herbs, ” … it always reminds me of my childhood,” she says. “They also have a very similar dish at SOCIAL that I love!”
Branzino With Fresh Lemon and Herbs
2 whole branzino (also called sea bass), about 1 lb. each
2 lemon thinly sliced
Few sprigs of fresh herbs, parsley, cilantro, thyme and/or basil
Salt and pepper
Olive oil, for drizzling
Lemon Herb Olive Oil
1/4 cup olive oil
1/2 lemon zested and juiced
Few leaves of fresh herbs basil, parsley, cilantro
1. Ask your fishmonger to clean the branzino well, to de-scale it and de-gut.
2. Into the cavity of the fish, season well with salt and pepper and stuff with lemon slices and herbs and a bit of olive oil. Season the outsides of the fish with salt, pepper, and drizzle with olive oil as well.
3. Heat your grill to medium-high heat and cook fish on each side for about 5-7 minutes until the skin is charred and fish looks opaque.
4. Once the fish is done, transfer to a platter and serve with Lemon Herb Olive Oil.
To make Lemon Herb Olive Oil: chop fresh herbs finely and mix with olive oil. Add lemon zest and juice and season with salt and pepper.
Drizzle citrus oil over fish when ready to serve.
Tara Mackey is the best-selling author of Cured by Nature, a soul singer, and global motivational speaker. She has been honored with multiple awards in her role as CEO and Founder of The Organic Life, such as Healthiest Companies of the Year, Woman of the Year, Most Admired CEO, Business Woman of the Year and more. The California State Senate has recognized Mackey for her outstanding achievements in the health and wellness industry. Tara has been featured by Forbes, Teen Vogue, Glamour Magazine, Vice, Yoga Digest, Byrdie, Readers Digest, Woman’s Day, The CW, PIX, MSN, Mental Floss, San Diego Business Journal, Essence Magazine, Travel & Leisure Magazine, Well + Good, Livestrong, Brides Magazine, MISSBISH, Credit.com and many more. Mackey travels the world as a speaker and activist, inspiring people to make bold and brave moves, take actions to live their dreams and create a more sustainable and empowered world. She credits her clean living, healthy lifestyle to precisely to what her book title, Cured by Nature, preaches – it’s all about what you put in your body. Tara shares with us a detox drink that will help with an all-around reboot for 2018.
Recipe Provided by The Organic Life.
Add a scoop of the collagen mixes, one tablespoon of calming adaptogen blend and handful of spinach to the blender. Blend on high.
Transfer your blend to your favorite cup and enjoy! Add organic honey for sweetener.
Why these ingredients?
Ashwagandha is a powerful whole system balancer and adaptogenic remedy. It has been used for thousands of years in Ayurvedic medicine to help alleviate stress, support physical and mental stamina, balance the immune system, support the nervous system, promote restful sleep, improve memory and support healthy adrenal function. It’s perfect if you’re trying to detox your diet or wean yourself off of coffee!
Ginger has powerful antioxidant and anti-inflammatory properties and has been used as a digestive aid since ancient times.
Himalayan Pink Salt provides the body with essential minerals, balances electrolytes and pH, and supports optimal nutrient absorption.
Collagen is the protein that our body relies on to ensure the health and vitality of your skin, hair, tendon, cartilage, bones and joints. Everything that connects our body, keeping skin tone and joints strong, needs collagen.
Our modern diets lack the collagen that was once abundant in foods. Without dietary collagen, our body can’t replenish what’s missing. This can affect our hair, skin, and nails and joints, ligaments and tendons as we age.
Vital Proteins Vanilla Collagen Peptides are collagen molecules that are small enough to get quickly absorbed and used by our body. This bioavailability is the reason people see improvements in how they look, feel and move after using Vital Proteins Collagen consistently.
BRIT & GRETCHEN HACKMANN
Nubry is San Diego’s premier lifestyle website for women. Co-founders, Britt and Gretchen Hackmann, are midwest girls turned west coast residents in search of a healthier lifestyle. Currently residing in San Diego, they lead a healthy and nourished life, love to dress stylishly, travel to the world’s most beautiful places, and share their best-kept secrets. Nubry is known for being at the forefront of health and wellness, beauty, and style. Their brand has evolved from a blog to NUBRY KNOWS BEST, NUBRY NUDE and more. Their collaborative partnerships and clients include lifestyle brands like Westfield UTC, Del Mar Highlands Town Center, StemCyte, CJ Charles Jewelers, Colorescience, San Diego Opera, and Fairmont Grand Del Mar. They are all about simplicity with the freshest of ingredients. They dislike strict, stick to the book “recipes” because they can be confining. One of their lifestyle favorites is a Gluten Free Pizza Recipe w/ Farmer’s Market Veggies.
Gluten-Free Pizza w/ Farmer’s Market Veggies
1 Package Bob’s Red Mill Gluten Free Pizza Crust Mix
2 Tbsp Flaxseed Meal
6 Tbsp water
2 Tbsp Olive Oil + Olive Oil for greasing pizza pans
*We chose an eggless option by combining 2 Tb Flaxseed Meal + 6 Tb Water. We let the mixture stand one minute and then added to the recipe as you would eggs.
Farmer’s Market Vegetables, (red and orange baby tomatoes, Romanesque cauliflower, jalapeno, eggplant, yellow squash, green zucchini, button mushrooms.)
Rao’s Arrabbiata Sauce
Pepperjack almond cheese (optional)
1. Wash and Cut vegetables to the desired size. Lightly steam veggies, except for tomatoes and jalapeno, for approximately two minutes so that they are still crisp and have a beautiful bright color. Set veggies aside while you make the pizza dough.
2. Preheat oven to 425°F. In a large bowl, combine water and yeast. Let stand a few minutes. Add flaxseed meal and water mix (which substitutes your eggs) and oil to the mixture and blend briefly. Add Bob’s Redmill Gluten Free Pizza Crust Mix and blend about a minute on medium speed, until combined. Leave dough in bowl, split in half, cover with plastic wrap and allow to rise 20 minutes.
3. Place dough on greased pizza pans, (we used olive oil). Using wet hands, spread out dough to cover the full pizza pan. Bake without toppings for 7-9 minutes.
4. Remove pizza crusts from oven, cover with Rao’s Arrabiata sauce, and then top with the desired quantity of lightly steamed vegetables and Almond Cheese (optional). Sprinkle pizzas with Oregano. Bake for 15-18 minutes. Remove pizza from oven and cut. Enjoy immediately!
Note: Dough can be stored in the refrigerator for a few days. Wrap dough in plastic wrap or store in plastic bag.
Chrissy J Powers is a lover of design and travel. Wife to a surfer, mama of boys, photographer and licensed marriage and family therapist. She writes openly about her personal experiences as she journeys through life and parenthood. She loves sharing helpful tips from my experiences of working with others. She also finds great pleasure in the lighter things in life … like an effortless outfit or a product that is making life easier and more fun. Before she became a therapist, she wanted to be a photographer, but her goals were temporarily put on the back burner. Since becoming a mother, she has been able to integrate her love for photography by capturing everyday moments in the lives of her children and family happenings. With her writing, capturing and sharing, she hopes to inspire and encourage her readers. One of her favorite recipes is a rustic no-knead cheesy bread borrowed from a fellow mommy blogger, who acquired that recipe from a fellow food blogger, but she adds spices to it, “And CHEESE to it. Little baby cubes of aged white cheddar that melt into surprise gooey pockets. Hows that for a visual? Below are the ingredients and instructions to whip up your own delicious loaf of cheesy goodness.
Rustic No-Knead Cheesy Bread
3 cups all-purpose flour
1/4 tsp dry active yeast
1 1/4 tsp coarse salt
1 tsp garlic powder
1 tsp onion powder
1 tsp Italian seasoning
1 cup tiny cubes of aged white cheddar cheese
1 2/3 cup tepid water
1. In a large bowl, combine the flour, yeast, salt, garlic powder, onion powder, Italian seasoning and cheese cubes. Whisk together until combined. Add the water and stir, using a wooden spoon, until the mix is shaggy and sticky and weird but amazing. Cover with plastic wrap and a towel, set it and forget it for AT LEAST 12 hours.
2. Next day: using a well-floured hand, pull the (very risen and bubbly!) dough from the bowl and onto a floured work surface. Keep flouring the dough as you fold it over itself a few times, forming a ball. Cover with plastic wrap and let it sit about 20 minutes. Then fold it over itself another few times (like three to five times) and reshape the ball. Lightly flour the top and cover with a towel for another two hours.
3. In the meantime, preheat your oven to 450°F. Place a large, lidded dutch oven in the oven while it preheats. Transfer the ball of dough to the pot, place the lid on it and slide it in for 30 minutes. Remove the lid and let the bread bake another 15 minutes, or until golden brown on top.
4. Remove the bread from the pot and let rest for about 20 minutes before you inhale.
Tip: There MAY BE a little cheese stickage in your pot. So it might take a crank or two to loosen the bread. But the bottom is ridiculously glorious, so it’s worth it.