1. Organic produce always starts with the number 9.
2. Conventionally Grown produce always starts with a 3 or a 4.
3. Genetically Modified produce always starts with the number 8.


Thanks to a lack of regulations, you won’t find an expiration date printed on most cosmetic products (not cool!).  Therefore, any beauty product you have had for more than 12 months. Toss it.  Replace it. You want to look for the little jar picture, which I have illustrated above and is usually found on the back of the outer packaging. It is the suggested length of time the product should be kept in your makeup bag starting from the day you open it. Pretttty cool! Always remembering — If you don’t use it, lose it!



Life is so good lately, it’s sticky sweet! Okay, so maybe this isn’t the healthiest EM Beauty Food post I have shared with you all but, you can atleast give me credit for the homemade ice cream, organic milk and the ALL NATURAL Saratoga Peanut Butter!  This is a super easy go-to dessert I make for my boyfriend all the time. . . . he loves it!

Saratoga Peanut Butter Blizzard Terrine

1: For the ice cream: 1 quart of heavy cream. 1/2 quart of whole milk. 1 cup of sugar. 6 oz of egg yolks. 2 vanilla beans. 3 Tablespoons of Blizzard Butter.
2:  Start out by putting the cream, milk, and blizzard butter in a sauce pan and begin to heat up until the liquid has been scalded (right before simmering). Whisk together then remove the liquid and set aside.
3:  Next add the sugar and egg yolks together in a large enough bowl that has enough room to add the milk mixture to it later.
4:  Take the vanilla beans and split them lengthwise and scoop out the insides and add it to the egg yolk and sugar mixture. Whisk everything together.
5:  Once the egg yolk and sugar mixture has been whisked you now begin to gradually add the milk to the mixture slowly, while constantly whisking as you add it.
6:  After all the ingredients have been incorrpoated. It is now time to let the mixture rest in the refrigerator for about an hour. Once the mixture has cooled down you can add it to your ice cream machine! This will take some time before it starts to look like ice cream, and an hour or so depending on the machine.
7:  After about an hour  or so once the ice cream mixture has began to thicken, remove it from the mixer and place in the freezer.
8:  For the Inside-out ice cream sundae center: 3/4 jar Adirondack Jack, 1/4 cup chocolate chips, 1/4 cup shaved coconut.
9:  Take about 3/4 of a jar of Adirondack Jack peanut butter and place it in  a medium sized mixing bowl.
10:  Add your favorite ice cream sundae toppings to the peanut butter and mix them together. We used chocolate chips and shaved coconut!
11:  Once you have added your toppings to the Adirondack Jack, next roll the mixture into a log on a piece or plastic wrap and let it sit in the freezer for about 20 min.
12:  As soon as the peanut butter log is frozen its now time to assemble. Place half of the ice mixture in whatever mold you are using, we used a loaf pan. make sure to line the mold with plastic wrap in order to get it out for serving. After half of the mixture has been added to the mold, place the Peanut butter log in the mold and cover with the rest of the Ice Cream mixture. Place in the freezer and wait until it is thoroughly frozen before serving. Slice into 1-1/2 portions and garnish with more of you favorite sundae toppings! I typically go for fresh fruit as toppings then devour!

You only live once, lick the bowl. . . XO



Happy Valentines Day! When it comes to dinner, my beaut and I make really great reservations… at home ;) There is nothing like turning off all your electronics, blasting some tunes, popping open a bottle of wine & having a Iron Chef throwdown! I believe it is very important to know how to cook, if not for others, at least for yourself — So, I encourage you your partner to stay in, try a new recipe and learn something new together. Below you will find two dishes Ryan and I made last Valentines Day. The Beet Salad was so delicious, I am making it again for him tonight <3

1:  Food styling!  Definitely my favorite part of date night cooking, making everything look pretty on the plate.  After all, you eat with your eyes first!
2:  Our dishes ended up being very colorful and flavorful! A+ for beautifulness!
3: Nothing says romance like homemade pasta. Pasta Machine: $20 / Organic Eggs $4 / Flour $2.50 / Filling $2-10 / Wine (optional but so necessary $10-$$ = BEST date night ever!  We filled our pastas with Butternut Squash
4: If we ordered fresh organic takeout this is what it would look like from Maison Prive. Organic Chicken Pot Pie, Fresh Goat Cheese, Local Brooke Trout, Dates with Duck Procuitto, Ferro with Oranges and Parsley.  Ummmm Yum!


*How to achieve a vibrant brush stroke of red beet puree painted across any plate*

2 medium sized red beets (you can use golden beets too)
¼ cup sherry vinegar
½ cup of extra virgin olive oil.
1 teaspoon minced shallots
Kosher salt and fresh cracked pepper
Preheat oven to 425 degrees
Paint Brush (use to paint beet juice puree across plate, have fun!)

1) Season each beet with olive oil, salt and pepper and then wrap with aluminum foil and place in the oven for roughly 45-60 min. Depending on the size of the beet you might want to check after 30 min if they are small. You can do this by sticking the beet with a toothpick and checking the firmness. If the tooth pick slides in easily then the beets are done.
2) After the beets have slightly cooled but are still warm to the touch, remove the aluminum foil and peel the skin from the beets using a sharp paring knife.
3) Cut the beets in large chucks and place in a blender or food processor. Add the vinegar and shallots then pulse on low until the beets looked “mashed” but not smooth.
4) Drizzle the olive oil in while the blender or food processor is on low-medium speed. Once all the oil has been added turn the speed up too high for about 1 minute to fully emulsify the mixture.
5) Turn the blender off and then pass the mixture through a fine mesh strainer to remove and impurities.
6) This Beet Puree can be used as a sauce with your favorite chicken dish or as a great salad dressing!!

2 chicken breasts skin on
1 pomegranate
¼ cup sherry vinegar
1 teaspoon minced shallots
1 cup Quinoa
1 cup chopped Portobello mushrooms
1 tablespoon roasted garlic,
1 tablespoon roasted shallots
1 teaspoon fresh Thyme
Preheat oven to 425 degrees
2 ½ cups of chicken Stock (water if no Chicken stock is available)
Fresh chives to garnish.

1)     Quinoa: sauté mushrooms with garlic and shallots in 2 tablespoons of extra virgin olive oil and season with kosher salt and pepper. Once the mushrooms have begun to let their juices out add 1 cup of dried Quinoa. Stir briefly until all the grains are coated in the mushroom mixture then add 2 ½ cups of chicken stock and cook for approximately 25-35 minutes on med-low heat.
2)     As the Quinoa is cooking simply season the Chicken breasts with kosher salt, pepper and fresh thyme and pan sear them skin side down over med-high heat until the skin is golden brown: Approximately 5. Then turn them over and place them in the oven to finish for roughly 10 min.
3)     Pomegranate Sauce: place ¼ cup of honey in a small sauce pan over low heat, once the honey is warm then add pomegranate seeds, ½ cup Sherry Vinegar, and 1 teaspoon of minced shallots. Season with salt and pepper and add fresh chives to garnish.
4)     To assemble: let chicken “rest” for 2-3 minutes before slicing. Place Quinoa is the middle of the plate and put the Sliced Chicken over the top and drizzle with pomegranate Vinaigrette.
5)     Add Kale chips or Arugula to garnish!!

What is your favorite healthy recipe, dish, website or cook book?

‘the people who give you their food give you their heart.’

with Love from our kitchen to yours ~ xx