| Ready to Serve Margarita JOSE CUERVO | Masque Bar Hydro Gel Eye RICKY'S NYC | Icecream Cone BIG GAY ICE CREAM | Miracle Oil: PrimRose Oil Cleansing+ Moisturizing Facial Wipes YES TO | Ice Puff Sun NATURE REPUBLIC |
Courtesy of Recipe Hub
THE ART OF THE SNACK - SMOOTHIE BOWLS
We're sure you follow a number of people who share Smoothie Bowl recipes. This month we share our favorites from Melissa Stadler of Modern Honey, Karissa Bowers of Organic Authority, and Jessica in the Kitchen.
Courtesu of Melissa Stadler
POWER ACAI SMOOTHIE BOWL
SERVES 1-2
Ingredients:
Berry Version:
1 Acai Superfruit Pack, unsweetened (100 g)
¼ Cup Blueberries
¼ Cup Strawberries
1 Banana (frozen)
2 Tablespoons Chocolate Protein Powder
¼ - ½ cup Apple Juice (can substitute coconut water or chocolate almond milk)
Ice
Tropical Version:
1 Acai Superfruit Packet, unsweetened
½ Cup Mango
½ Cup Pineapple
½ Banana (frozen)
¼ Cup Coconut Water, Milk, or Apple Juice
Toppings:
Almond Butter
Cacao Nibs or Shaved Dark Chocolate
Unsweetened Coconut Flakes
Blueberries
Strawberries
Mangoes
Pineapple
Granola
Banana
Honey
*You can substitute any frozen berries for acai
Directions:
1. Blend acai, blueberries, strawberries, banana, protein powder and apple juice. If you are using frozen fruit, you will need ½ cup of apple juice, to help the blender break it down. If you are using fresh fruit, ¼ cup of apple juice is needed. Feel free to substitute apple juice with coconut water or chocolate almond milk.
2. Top with your favorite topping: almond butter, chocolate, coconut, blueberries, strawberries, mango, pineapple, banana, homemade granola and drizzle with honey.
Photo courtesy of Organic Authority
SPRING & MINT STRAWBERRY SMOOTHIE BOWL
SERVES 2
Ingredients:
2 Medjool Dates, pitted
1 Frozen Banana, chopped
¼ Cup fresh Strawberries
¼ Cup Raspberries, frozen or fresh
1 Tablespoon fresh Mint Leaves, minced
1 Cup unsweetened Almond Milk
½ Teaspoon pure Vanilla Extract
Garnish: Sliced fresh Strawberries, Raspberries, and Mint
Directions:
1. Add Dates and Almond Milk to the blender. Blend until Dates are smooth.
2. Add the rest of the ingredients and blend until creamy. Add another tablespoon or two more Almond Milk if needed and blend until desired consistency is reached.
3. Pour into each bowl and add desired garnishes. Serve immediately and enjoy!
Photo courtesy of Jessica in the Kitchen
COCONUT & KIWI SMOOTHIE BOWL
SERVES 2
Ingredients:
3 Slices of Pineapple
2 Cups fresh Spinach, washed and stems removed
2 Frozen Bananas
1/3 Cup Orange Juice
1 Tablespoon Chia Seeds
Toppings:
Granola
1 Kiwi, cut in half
Hemp Seeds
Directions:
1. Blend all together in a high power blender (such as a Nutri Bullet).
2. Top with desired amount of toppings.
3. Serve and enjoy!
PHOTOS COURTESY | Kimberley Hasslebrink
THE ART OF THE SNACK - SALADS
The salad is truly a dish for all seasons for an array of meals. In The Modern Salad (available Sept), Elizabeth Howes shares recipes that will make you re-think your next choice and to wow your guests. Pictures courtesy of Kimberley Hasslebrink.
COCONUT-MATCHA JEWELED RICE SALAD
SERVES 4-6
Ingredients:
2 cups brown basmati rice, soaked in filtered water overnight
2 tablespoons grapeseed oil, divided
1 cup finely diced shallot (about 3 medium shallots)
1 clove garlic, finely diced
3 whole cloves
3-inch piece of Ceylon cinnamon stick
2 cups coconut milk
3 cups filtered water
1½ teaspoons matcha powder
1½ cups dried fruit (diced mango, apricots, cranberries, and goji berries)
1 cup golden raisins
½ teaspoon ground coriander
1 cup roughly chopped raw pistachios
½ cup raw slivered almonds
¼ cup raw seeds (pumpkin, sunflower, and hemp are good choices)
2 cups finely shredded purple cabbage
(about 1 small head)
2 cups finely shredded carrots (about 3 large carrots)
1 cup pomegranate seeds
1 cup unsweetened coconut flakes
¼ cup finely chopped scallion
1 tablespoon orange zest (optional)
¼ cup good-quality extra virgin olive oil sea salt and freshly cracked black pepper, plus Maldon sea salt for finishing
Directions:
1. Drain and rinse the rice, shaking the strainer to remove any excess water.
2. Add 1 tablespoon of the grapeseed oil to a large saucepan or Dutch oven over medium heat.
3. Cook the shallot, garlic, cloves, and cinnamon stick for 1 to 2 minutes, stirring occasionally, until fragrant.
4. Add the rice, and stir to combine. Add the coconut milk, filtered water, and matcha powder. Stir to combine, and bring to a boil.
5. Once boiling, reduce the heat to low, and simmer, covered but slightly cracked open, for 40 to 45 minutes. If the rice is fully cooked but hasn’t absorbed all the liquid, it’s perfectly fine to drain.
6. Remove the cloves and cinnamon stick, and allow to cool uncovered.
7. Fluff the rice with a fork, and season with salt and pepper.
8. While the rice is cooking, in a medium skillet over medium heat, add the remaining 1 tablespoon of grapeseed oil.
9. Add the dried fruit, raisins, and coriander. Stir occasionally until the fruit begins to soften, about 3 to 4 minutes.
10. Season with salt and pepper, and transfer to a plate to cool.
11. In the same skillet, toast the pistachios, almonds, and seeds over medium heat for
about 2 to 4 minutes, and transfer to another plate to cool.
12. Arrange the rice, fruit mixture, nuts and seeds, cabbage, carrots, pomegranate seeds, coconut flakes, scallion, and orange zest, if using, on a large serving platter or on individual plates.
13. Drizzle with the best-quality extra virgin olive oil you can fnd, and sprinkle with fnishing salt and freshly cracked black pepper, if desired. Toss thoroughly at tableside to combine.
GREEN MANGO, MINT, AND RICE NOODLE SALAD WITH CHILE OIL
SERVES 4
Ingredients:
1 green mango, peeled and sliced into very thin matchsticks
2 limes, divided
8 ounces brown rice pad thai noodles
1 (9-ounce) package mung bean sprouts
5–6 scallions, thinly sliced on the bias
½ cup roughly torn fresh mint
¼ cup roughly torn fresh basil
¼ cup Toasted Chickpea Flour, divided
¼ cup Chile Oil
1 tablespoon fish sauce
1 tablespoon chile flakes, sea salt, plus Maldon sea salt for finishing
Directions:
1. In a medium bowl, toss the sliced mango with the juice of 1 lime and a generous pinch of sea salt.
2. Allow to sit for 10 minutes while you cook the noodles according to the package instructions.
3. Drain, rinse the noodles with cold water to prevent sticking, and shake of the excess water before assembling the salad.
4. In a large serving bowl, add the noodles, green mango, mung bean sprouts, scallions, mint, basil, and 3 tablespoons of the chickpea four.
5. Drizzle the chile oil and fish sauce over the top, and toss to combine.
6. Garnish with the chile flakes, the remaining 1 tablespoon of chickpea four, and the remaining lime, quartered into wedges, and Maldon sea salt right before serving.
MASSAGED KALE AND SEAWEED SALAD WITH MISO VINAIGRETTE
SERVES 2-4
¼ cup white miso paste
1–2 cloves garlic, smashed into a paste
2 teaspoons umeboshi plum vinegar
2 tablespoons unseasoned rice vinegar
1 tablespoon fresh lemon juice
½ cup filtered water
¼ cup, plus 1 tablespoon extra virgin olive oil
2 medium bunches Tuscan kale, stems removed
3 medium heads romaine hearts
4 large carrots, peeled and shaved into thin ribbons with a vegetable peeler
4 cups seaweed, soaked in filtered water for 15 minutes or until soft, then drained thoroughly
4 cups finely shredded purple cabbage (about 1 medium head)
1 cup raw pumpkin seeds, plus extra for garnish
1 cup raw, shelled sunflower seeds, plus extra for garnish
1 cup raw hemp seeds, plus extra for garnish
½ cup finely chopped on the bias scallions sea salt and freshly cracked black pepper
Directions:
1. In a medium bowl, whisk together the miso paste, garlic, both vinegars, lemon juice, and filtered water until smooth.
2. Slowly stream in the olive oil until emulsifed.
3. Season with salt and pepper, if needed.
4. Transfer the vinaigrette to a glass jar, and refrigerate for up to 5 days.
5. To prepare the kale, stack 5 to 8 leaves on top of each other. Roll tightly into a log, and slice into a 1-inch chifonade. Continue with the remaining kale. In a large bowl, add about ¼ cup of the vinaigrette.
6. Place the kale on top, and lightly season with sea salt. With clean hands, gently massage the vinaigrette and salt into the kale until it begins to soften, adding more vinaigrette if necessary. At this point, you can either refrigerate the kale for up to 30 minutes or continue to assemble the salad.
7. To chifonade the romaine hearts, stack 4 to 5 leaves and slice them into 1-inch strips. Continue with the remaining romaine then add them to the kale mixture.
8. To assemble, add the carrot, seaweed, cabbage, seeds, and scallions to the kale mixture in a large bowl. Toss with additional vinaigrette - adding more salt and/or pepper, if necessary. Serve on individual plates and garnish with additional seeds, if desired.
Read more from the July Issue
| PHOTOGRAPHY Paul Farkas |
ATHLEISURE KITCHEN, BITES WITH A TWIST
It's always important to have easy treats that can be made for hot days or when friends are coming over. Athleisure Kitchen focused on two great dishes. We grew up eating deviled eggs and can't get enough of them! These deviled eggs include avocados which makes them even creamier and adds a nice touch to this classic appetizer.
AVOCADO DEVILED EGGS
YIELDS: 24 Deviled Eggs
Ingredients:
12 large eggs
½ cup mayonnaise
Grated zest of 1 lemon plus 2 tablespoons lemon juice
1 tablespoon yellow mustard
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 avocado, diced
Red pepper flakes (optional)
Directions:
1. Fill a large saucepan with water and bring to a boil. With a ladle, slowly lower the eggs into the water one by one. Reduce the heat to a low boil and cook for 10 minutes. Drain.
2. When the eggs are cool enough to handle, remove the shells. Slice each egg in half lengthwise. Remove the yolks and place them in a food processor. Arrange the whites cut side up on a serving platter.
3. To the food processor, begin to add the mayonnaise, lemon zest, juice, mustard, salt, pepper, and avocado. Process until well blended and smooth, then transfer to a resealable plastic bag. With scissors, snip off a bottom corner from the bag. Using the bag like a pastry bag, pipe the yolk mixture into the egg whites.
4. Garnish with black sea salt, pepper flakes or whatever ingredient you choose. Serve immediately or cover loosely and chill until ready to serve.
Whether you have it as an appetizer or it's your main dish, we can't get enough of this savory treat. Not only is it super easy to make, but there are a number of ways that you can customize it to your taste whether you eat it solo or with friends. Make it a mini party by adding your favorite drink.
CHICKEN ENDIVE WRAPS
YIELDS 3 Dozen
Ingredients:
Endive:
1 pound Belgian endive
Cooking sauce:
2 tablespoons gluten-free hoisin sauce
4 teaspoons gluten-free oyster sauce
1 tablespoon gluten-free tamari soy sauce
1 tablespoon chili-garlic sauce
Chicken:
2 tablespoons untoasted sesame oil
1 tablespoon minced garlic
1 1/2 teaspoons minced ginger
1 pound ground chicken thighs
1/2 cup reserved hard, white endive ends, finely chop (optional)
2 – 3 scallions/green onions, finely chop white and light green parts for chicken, thinly slice green tops and reserve for garnish
For serving:
Crispy rice noodles
Additional chili-garlic sauce
Sriracha
Directions:
Prep endive:
1. Trim and discard very end of the endives. Separate each into leaves, reserving hard, white ends for sauté. Arrange leaves in a bowl; set aside.
Make sauce:
1. In a small bowl, stir together hoisin, oyster sauce, soy sauce and chili-garlic sauce; set aside.
Cook chicken:
1. In a large skillet, warm sesame oil over medium heat until shimmering. Add minced garlic and ginger. Cook, stirring constantly, until fragrant and garlic is just barely beginning to turn light brown (about 1 – 2 minutes).
2. Add ground chicken to the skillet, and smoosh into an even layer (ground chicken is a lot less crumbly than raw ground beef, so
it’s hard to crumble at this point…we’ll get there). After about 1 – 2 minutes, begin chopping chicken into smaller pieces. Continue cooking, stirring and chopping up more as needed, until pink color is nearly gone (about 5 minutes).
3. Stir chopped endive ends to the skillet with the chicken, and cook for about 1 minute — we don’t want them to get too mushy, just slightly softened.
4. Stir cooking sauce into the chicken, and continue to simmer until chicken is cooked through and sauce is somewhat thickened (about 2 – 3 minutes). Remove pan from heat, and stir in chopped scallions (white and light green parts only).
5. Transfer chicken mixture to a serving bowl and garnish with dark green scallion rings.
Serve:
1. Set out bowls of endive leaves, chicken, and rice noodles, plus additional chili sauce. Allow your guests to top each leaf to their liking.
Featured Athleisure Kitchen
Read more from the July Issue
LA | Trejos Tacos | Rose Cafe Restaurant | NY | Two Hands Restaurant and Bar | by CHLOE | NYC + LA | The Cannibal |
5 CLEAN EATING SPOTS
Clean eating includes plant based options, organic/grass fed meat options, etc. We did a roundup of some of our favorites in LA and in NYC that are perfect for the summer.
Read more from the July Issue
PHOTO COURTESY | Avocados from Peru
THE ART OF THE SNACK: AVOCADO
This vegetable is always trending whether enjoying it on toast, solo, in salads or a number of other ways. In this issue's The Art of the Snack we share recipes for Avocados from Peru for a smoothie as well as a twist on a breakfast classic.
PHOTOGRAPHY COURTESY | Food Deco
PERUVIAN AVOCADO SUPER FOOD SMOOTHIE
Ingredients:
1 ripe Avocado from Peru, peeled and pitted
1 (13.5-oz) can lite or regular coconut milk
1 cup pineapple juice
1 Tbsp fresh lime juice
2 Tbsp sugar
1 cup ice cubes
Directions:
Combine all ingredients in a blender, secure with lid and puree until smooth.
Options:
For added sweetness, dip the moistened rim of the glass (water or citrus juices work well) into a pile of sugar that is about ¼” deep. Shake off the excess sugar and pour the smoothie.
Before blending, add your favorite protein powder for a nutritionally boost.
Yield: 4 cups; 1 cup per serving
PHOTOGRAPHY COURTESY | Food Deco
PERUVIAN AVOCADO EGG SCRAMBLE
Ingredients:
1 large egg
¼ cup liquid pasteurized egg product
1 Tbsp vegetable oil
1 ounce (2 slices) Peruvian Avocado
Salt
Pepper
Slice of whole wheat toast
Directions:
1. In a bowl, whisk together egg product and egg until smooth.
2. Stir in salt and pepper.
3. Heat oil. Whisk in egg mixture and cook while constantly stirring until mixture sets.
4. Place eggs on toasted bagel and top with avocado.
Options:
Add 1 Tbsp scallions, minced or thinly sliced, to the egg mixture before cooking.
Sauté 1 tsp fresh gingerroot, peeled and minced, then add egg mixture.
Yield: 1 serving
PHOTO CREDIT | Christina Emilie
GRAZE ON THIS
Around the offices of Athleisure Mag. we're always on the go checking out locations, coming back from set, or just being out and about. When you don't know what your schedule will be like or you need positive protein around you, Graze becomes the perfect item to include in your bag! We love that once you purchase a box, you receive 8 pre-packaged containers that include a mix of sweet and savory. The individual containers let you know what it is, the ingredients, calories etc. Whether you wish to share or eat alone, this is the perfect healthy snack that can go from work, the gym, your flight and more. You're bound to have some serious favorites and you can order and gift these boxes within the regularity that works for your lifestyle!
Photo Credit: Christina Emilie
Read more from the June Issue
MAY #ATHTRIBE
We're in the in between portion of the year as we transition from the cool breezes of the spring to the higher humidity of summer! With long weekends around the corner, there are so many excuses to take in phenomenal weather, whether you're enjoying a staycation, jetsetting, or simply staying at home.
| Peekaboo Top PHEEL | Legging I LOVE TYLER MADISON | Culmine Body Essence of Rose Silky Hand + Body Cream BELLE SCHNEIDER BEAUTY | Duffle CAMERON SCOTT GARDNER | Sandals TKEES | Grey Pearl Leather Choker CHAN LUU | Josa OLIVER PEOPLES | Orbital Cocktail Ring ALEXIS BITTAR | Coconut Water INVO | Cornbread Crisps FARMER'S PANTRY |
Read more from the May Issue
PHOTO COURTESY | HGTV
The Art of the Snack - Tacos
We love a good taco around Athleisure Kitchen and this month, we shared some recipes from a foodie influencer and former The Bachelor/Bachelorette contestant who is an HGTV TV Personality.
20-Minute Ancho Chicken Tacos
Lindsay, Pinch of Yum - IG @PinchOfYum
Serves: 12 small tacos
Ingredients
Ancho Chicken
•½ cup white whole wheat flour (all purpose also works)
•2 teaspoons ancho chili powder
•1 teaspoon southwestern or taco seasoning
•a generous pinch of salt and pepper
•2 tablespoons oil
•1½ lb. boneless, skinless chicken breasts
Tacos and Toppings
•12 small corn tortillas
•a few green cabbage leaves, shredded
•one bunch cilantro, chopped
•toppings: lime wedges, sour cream, jalapeño slices, avocado slices, minced green or red onions
Instructions
1. Toss the cabbage and cilantro together. Prep the other toppings.
2. Combine the flour, ancho chili powder, southwestern seasoning, and salt and pepper in a shallow dish.
3. In a heavy duty pan, heat the oil to medium high heat. Cut the chicken breasts in half or quarters, toss in the flour mixture, and add to the pan. Cook for a few minutes; flip, and cook for another few minutes until the outside is browned and the inside is no longer pink. Remove from heat, sprinkle with a little more salt, and allow to rest for a few minutes. Cut or shred the chicken into small pieces.
4. Warm tortillas (I just microwave for a 20 seconds or so) and assemble with the chicken and toppings. Be generous with the lime juice and jalapeños for extra zing!
Air Fried Fish Tacos
Jillian Harris, HGTV Love It or List It Host - IG @Jillian.Harris
Ingredients
Corn Tortillas
Peach Salsa
Avocado Cream (recipe below)
Cilantro
Fresh Halibut
1 can of Beer
1 1/2 cup Flour
1 tsp Baking Powder
2 tbsp Vegetable Oil
1 tsp of Salt
Cholula sauce
Philips Airfryer
Instructions
1. On a plate, lay out corn tortillas, top with peach salsa, set aside.
2. Slice your halibut into small strips.
3. Mix 1 cup flour, salt, baking powder and enough beer until you have a nice consistency
4. Toss the halibut in remaining flour to give it an initial coating, then place it in the beer batter mixture until coated.
5. Set on GREASED philips air fryer rack and cook 6-8 minutes at 200 degrees until golden.
6. Place fish on top of salsa mixture top with avocado cream, more cilantro if desired and Cholula sauce.
Avocado Cream:
1 large avocado
3/4 cup buttermilk
Juice from 1/2 lime
Mix in a blender until smooth
PHOTOGRAPHY COURTESY | WelleCo
BODY TALK
If the summer makes you a bit nervous as you're still working towards your goal weight, we suggest listening to tips by none other than The Body (5 time Sports Illustrated cover model) herself, supermodel, designer and co-founder of WelleCo - Elle Macpherson, who can get us there without binge exercises and detoxes.
We chatted with her about her Four-Week Body Plan which involves the much buzzed about - The Super Elixir. Not only will you look great but you will feel energized which is essential as we head into these warmer months.
Week 1
Eliminate carbs after 5pm
Take the Super Elixir Alkalizing Greens with 500ml of water once a day
Drink at least 2 liters of filtered water each day
Week 2 (Build on Week 1 +)
Replace one meal a day with the Super Elixir Nourishing Protein mixed with 400ml of cold almond milk
Week 3 (Build on Week 1, 2 +)
Add cayenne pepper to at least one meal a day to boost your metabolism
Week 4 (Build on Week 1, 2, 3 +)
Cut out all added sugar, dairy and processed starchy carbs
Increase your intake of green vegetables
Read more from the May Issue
IN OUR BAG
When you're hitting the studio to enjoy your favorite fitness session, you may want to add to the amenities that they have provided. We've rounded up some must have times that you can bring with you so that you're fresh and ready for the next thing on your list!
| TRANSIENCE NS Tote in Neoprene | PACIFICA Underarm Deodorant Wipes in Coconut Milk and Essential Oils | SIMPLY GUM Natural in Ginger | CHEF'S CUT Real Turkey Jerky in Teriyaki | YES TO CUCUMBERS Cooling Hydrating Mist | BOSCIA Green Tea Blotting Linens | THE BEACHWAVER Jetsetter Flat Iron | TATA HARPER Volumizing Lip and Cheek Tint | SKINN Olive & Enzyme Makeup Wipes | ELEMENT SNACKS Strawberry Rice Cakes |
Read more from the April Issue
PHOTOGRAPHY COURTESY | Zoku
The Art of the Snack - Fruits and Veggies
Snacking just got easier with two recipes that allow you to get vital nutrients, while taking very little time to make! These are perfect for the Spring and the Summer.
We hit the Athleisure Kitchen with Chef Rosalie from Williams Sonoma and began thinking about how we can get fruits and vegetables into our meals. These treats are perfect now as well as when we head into the summer. When you master these recipes, you can add your own twists to them and both can be done rather quickly!
We love a good ice pop as it's cool and refreshing. A few seasons ago we learned about Zoku which easily makes and freezes your pops of choice. A huge trend is being able to include slices of fruit, adding yogurt creation and when you have really mastered it, a boozy option that is perfect for day or night! We created a POM-pop, Pear Pop and a Passion Fruit Pop.
POPSICLE INGREDIENTS
Your drink of choice (we had three different pops so we used Ceres Pear, Ceres Passion Fruit and POM Wonderful - no sugar free juices)
Sliced assorted fruit
Zoku machine
Make sure to slice your chosen fruits into thin slices. We used plums, kiwi and strawberries
Pour your beverage of choice into the Zoku maker
Place your sliced fruits into each slot with the beverage
Place the spill guard sticks in the Zoku
NOTE: You must place the Zoku in the freezer before using it to make your pops. The Zoku will freeze your treats within 12 minutes! Once it is frozen, you can make 3 servings of 3 (9 pops total) before you have to freeze it again.
PHOTOGRAPHY COURTESY | Vitamix
Hummus is such a great snack that takes chickpeas to another level. The easiest way to make it is in the Vitamix. We have taken the classic recipe and added a few twists that give it an elevated taste while also being really quick and easy to make!
HUMMUS INGREDIENTS:
2 15oz cans of chickpeas (garbanzos), one drained , one with liquid
1/4 cup (35g) raw sesame seeds
1 tablespoon olive oil
1/4 cup (60ml) lemon juice
1 garlic clove peeled
1 teaspoon cumin
Salt and crushed red pepper
Place all ingredients, except salt, into the Vitamix container in the order listed and secure lid
Select Frozen Desserts program
Press start
Allow machine to complete programmed cycle, using the tamper to press the ingredients into the blades
NOTE: It takes 5 minutes to prepare this recipe and it makes 3 3/4 cups which is great for a solo nibble or for a small gathering. As we're hummus fans, we always like to shake it up. In this version, once we made it, we added a little more olive oil, pine nuts, sliced red peppers and crushed red pepper. This added a bit of a zest to our recipe - but there are a number of items that work well with this recipe. In addition, it can be served with crackers, mini pitas (shown here) and so much more.
PHOTOGRAPHY COURTESY | Zoku + Vitamix
Read more from the April Issue
STEP OUT FOR A DRINK
Spring means that being outside is a given. Any excuse/reason is welcome. To toast this, we put together three looks for after work drinks, impromptu poolside and post brunch beverages with our friend Rachel Sheen, who is in Marvel’s new movie, Deadpool.
We shot our brunch and after work looks at JIMMY Soho which sits atop the James Hotel and we’re sure these looks will find their way into your rotation.
| PHOTOGRAPHY Steve Zak | WARDROBE STYLIST Kimmie Smith/Accessory2 | MUA/HAIR STYLIST Christina Padilla |
ATHLEISURE MAG: What is the aesthetic/vibe of the JIMMY at the James Hotel?
JIMMY SOHO: JIMMY is a grown up, stylish, fun and unpretentious cocktail lounge that has indoor/outdoor capacity. We’re not a dance club although often people are bopping their heads to our DJs (THUR/FRI/SAT night and SAT/SUN afternoons in summer). We’re 18 floors above Soho/Tribeca with nearly 360 views of the city. JIMMY is a fairly intimate space, holding about 100 indoors with room for another 75 outside
in good weather. The vibe is for conversation and socializing, whether that’s after work or post-dinner.
AM: Since JIMMY lounge is a rooftop, what areas are guests able to enjoy now that spring is on its way?
JS: Our roof area is always open for people to step outside but right now people are more focused on staying cozy inside, sitting on couches by the floor-to-ceiling windows, grooving to some great music, and catching up with friends or making new ones.
AM: JIMMY Soho just had an Oscars party, what other events do you have coming up that we should place into our calendars?
JS: We always do Super Bowl and Oscar parties. The next afternoon we’ll have a special gathering will be for The Kentucky Derby. And we open
our afternoon pool-deck parties on May 21, which is when we start opening at 3pm on weekends with afternoon DJs. We’ll also be showing the Olympics this summer both out by the pool and indoors.
AM: What is the signature drink of JIMMY lounge and what are some of the favorite dishes that are enjoyed by guests?
JS: We don’t have one signature cocktail, but we have two cocktails since we have opened that we can’t take off the menu, the Legal
in Vermont-which is Bourbon, Maple, Cinnamon and Shisho over a cinnamon bark ice block, and the other one is The Grapes of Wrath-Vodka,
muddled Grapes and Cucumbers with Elderflower syrup and seltzer.
In terms of dishes the most popular are: Cheeseburger Sliders w/ Jalapeño & Parmesan Fries, Artichoke Flatbread w/ Garlic Ricotta & Fresh Basil
and Falafel Bites w/ Cucumber, Mint & Tzatziki.
AM: Who are the creators of JIMMY lounge and what are their backgrounds in terms of the culinary and nightlife/mixology scene?
JS: JIMMY was developed by David Rabin and Johnny Swet. David was a founder of Lotus and other well-known nightspots, and is now a partner in Cafe Clover, The Lambs Club, The Skylark and JIMMY. Johnny Swet worked at many of the most iconic spots in NY like Bowery Bar and Pastis before opening his own places, Hotel Griffou and Rogue and Canon. He’s also the cocktail consultant for the Dream Hotel, Cafe Clover, The Skylark and JIMMY, and several other prominent NYC venues.
AM: What makes JIMMY lounge distinctive in the nightlife scene?
JS: JIMMY is nightlife for people who are either “over” going to big clubs with EDM where they can’t hear themselves speak, or for groups to
gather for a cocktail or two before they head out for a real late-nighter. It’s also the ideal spot to spend a spring/summer weekend afternoon, sipping a cocktail out by the pool. In that way, it’s kind of “day-life”.
PHOTOGRAPHY COURTESY | JIMMY
JIMMY LOUNGE 15 Thompson St NY, NY 10013
Matcha Bar NYC | PHOTOGRAPHY Matcha Bar
The Art of the Snack: Matcha Bar
BRUNCH IT UP
Colder temperatures mean that you have to switch things up to ensure that you don’t succumb to the dreaded cabin fever that can set in as we all wait for Spring to arrive!
Thankfully we have weekends with brunch and gameday dates as well as a myriad and of excuses to make the classic Bloody Mary with a twist. Courtesy of our friends at The Bar.com, your next impressive drink that you’ll make for friends is the Bloody Caesar! Mixed with Don Julio® Blanco Tequila, this variation creates heat and a satisfying fizz that will amp up any frittata or zippy wings.
THE BLOODY CAESAR
You’ll Need:
•1 oz. Don Julio® Blanco Tequila
•0.5 oz. fresh lime juice
•1 tsp. hot sauce
•1 dash of Worcestershire sauce
•3 oz. Mexican style beer
•4 oz. tomato and clam juice
This recipe makes one serving. Combine first 5 ingredients in an ice filled shaker. Shake well and strain into an ice filled glass rimmed with chili-salt. Garnish with a lime wedge.
PHOTOGRAPHY COURTESY | Bar.com
| PHOTOGRAPHY Timor Raz | STYLING BY Kimmie Smith | MUA/HAIR Nydia Figueroa |
IL PRINCIPE @ HOTEL HUGO
Whether you’re meeting with friends, enjoying a meal or savoring a beverage, it is clear that attention to detail is a primary focus at Hotel Hugo’s ground restaurant, Il Principe Cucina Italiana. While here, you’re engaging with the waitstaff, hostess or bartender, you’re bound to bump into Samantha McCrimmon, who serves as the restaurant’s General Manager and Wine Director. From the time that you enter to the time you leave, she ensures that she and her staff have you in mind.
Prior to Il Principe, Samantha was the Wine Director for Plein Sud at The Smyth, a Thompson Hotel property. Her knowledge of wine from decades of being in the industry, comes from an innate passion and the ability to create and run a wine program.
Wine culture continues to grow within a number of restaurants as there is a need to facilitate more knowledge within this area. Her role at Il Principe is to bring in big names from Italy, France and California as well as interesting varietals that may be lesser known.
She highlights that Rose (whether by the glass or bottle) is outstanding and is hotter than ever, especially during the summer. The trifecta of wine, cuisine and food creates a symphony that is reflected in the menu. Guests can enjoy off the menu gems and vintages which enhances their experience.
As Samantha recovers from the holiday season, she notes that breakfast and lunch are perfect for guests and business meetings. When having dinner at Il Principe, it’s not only a romantic vibe but guests agree that newly appointed Chef Christine has created a menu that places innovative twists on classic dishes. For those who enjoy her much buzzed about homemade lasagna, there are plenty of savory dishes within the menu.
Read more from the Jan Issue
Chobani Eats
The Art of the Snack, Chobani
A PERFECT PICK ME UP
Greek Yogurt has been a must have whether you’re eating it alone or putting it into a number of recipes. The team at Chobani opened Chobani Soho a few years ago to focus on Sweet and Savory Creations that keeps this dairy brand at the forefront of your tastebuds. If you’re not able to visit their NYC location, you can make them anytime at home.
PISTACHIO + CHOCOLATE
1/2 cup Plain Chobani
2 tsp Pistachios
2 tsp Dark Chocolate
2 tsp Orange
1/2 tbsp Clover Honey
1 tsp Fresh Mint, Chopped
TOMATO + OLIVE TAPENADE SIMIT
Turkish Simit, Plain Labne
Olive Tapenade
Tomato Slices
Arugula
SMOKED SALMON + DILL
1/2 cup Plain Chobani
1 1/2 tbsp Smoked Salmon
1 spritz Lemon Juice
2 tsp Extra-Virgin Olive Oil
1 pinch Salt + Pepper
1 pinch Fresh Dill
8 pieces Bagel Chips
PHOTOGRAPHY COURTESY | Chobani
Like a modern digital bake sale, Homemade boasts 60 cooks that offer 350+ meals, made by professional chefs, entrepreneurs...
Homemade
Food and mobile come together with a wide selection of menus, getting to know your chef and never missing a beat.
In the bustling city that never sleeps, many New Yorkers remarkably eat food quickly on the go and remain largely unfamiliar with their chefs and neighbors.
Homemade is a NYC startup well underway toward changing that. With a tasty selection of eats and strong community focus to connect cooks and people through an array of fresh food experiences - they are changing the face of the task of ordering out.
Like a modern digital bake sale, Homemade boasts 60 cooks offering over 350+ tasty meals, made by professional chefs, entrepreneurs, food bloggers and seriously passionate hobbyists. There is an array of healthy, ethnic, munchies, and specialty foods choices, including a variety
of vegan and gluten-free food options.
Homemade’s intuitive mobile app relies on search and customer reviews to discover new cooks and meal choices. Eaters make recommendations for chefs to tweak their recipes with detailed feedback. Both sides continue to build trust and professionalism, as well as socialize toward friendship as well.
The idea came from founder Nick Devane enjoying his grandmother’s chocolate frosted cake and wanting to spread the joy of home-cooked meals between the cook and diner. This new addition to the alternative food scene came as an extension of grandmotherly visceral connection of specialty, pride and family and has now scaled to a system of steady doses of shoppable food. Download the app to get connected into this foodie revolution.
PHOTOGRAPHY COURTESY | Homemade
Featured Food
