Holiday Vintage Jewelry Finds-"K.Crow's Nest Vintage":

Dear Margaret,

I love Michael's "Dog Chow" idea with the leftover turkey.. I want to make that recipe for myself, haha. Thanks for guest blogging Michael:)

So, I have my newest "K.Crow's Nest Vintage" holiday shipment ready to send out to Pink Lagoon Boutique tomorrow and wanted to share. Each piece can be worn for a holiday party,  for everyday styling, or given as a unique and personal gift! All available at Pink Lagoon: 858.792.0882.

(In order, clockwise)

1.) Emerald green and rhinestone long flapper necklace...gorgeous with a plunging black dress!

2.) Monet pastel dangle earrings.. will look stunning with a winter white sequin holiday dress.

3.) Art Deco rhinestone/gold plated dangle earrings...perfect for any occasion.

4.) Czech colored glass bead extra long necklace... will look cool casual or dressy.

5.) Christian Dior pearl multi-strand necklace...classy and timeless.

6.) Givenchy industrial copper/pearl long necklace...such a cool piece. Wear extra long or double up.

7.) Costume pearl/sapphire/gold long cross necklace...hard not to keep this one:)

8.) Yves Saint Laurent incredible huge statement gold earrings...enough said.

9.) Rare Kenneth J. Lane blush pearl multi strand necklace with rhinestone clasp. A beauty. 

xoxo,

Kara

Dog Chow Recipe...

Hi Ladies,

Thought I might chime in here and give some friendly (husbandly) advice. With the holidays surrounding us, and many of us having to celebrate multiple festivities with different extended families; our own, in-laws, grandparents, friends, etc...we all can easily become overwhelmed with too much of the main event at these meals, Turkey. Despite the careful planning of the chefs, there almost always seems to be an overabundance of leftovers, and we can only eat so many sandwiches. That being said, there is another family member who might eagerly enjoy the excess meat: our dogs! Taken from two philosophies, "waste not want not" and "one man's trash is another man's treasure", why not we share our trimmings with our arguably most favorite relatives??? So here is a simple recipe that is healthy and safe for our furry friends and simple and easy for those in the kitchen.

Original recipe makes 10 cups

6 Cups Water
1 Lb. Ground Turkey (you can shred it in the blender)
2 Cups Brown Rice
1 8 Oz. Package frozen broccoli, carrots and cauliflower combination

Place the water, ground turkey, and rice into a large Dutch oven. Stir until the ground turkey is broken up and evenly distributed throughout the mixture; bring to a boil over high heat, then reduce heat to low and simmer for 20 minutes. Add the frozen vegetables, and cook for an additional 5 minutes. Remove from heat and cool. Refrigerate until using.

Let me know if you try it and how it goes over. 

Best,

Michael

Natural Digestive Aid Remedy: Cultured Milk Before Meals-

Dear Margaret,

That pecan pie looks great.. although I ate so much this Thanksgiving I can hardly think about desserts.. hardly:) 

While I was with the amazing women in my family this past week, cooking in the kitchen, we shared tons of health/cooking/beauty tips. This one I found most interesting and helpful: Nana told me that her friend (83 years old) has had digestive troubles/stomach aches/gas+bloating/constipation all of her life and no one has ever been able to fix it. One doctor finally recommended that she drink 1/2 a cup of buttermilk before every meal.. and guess what? Her stomach problems went away.. and an added bonus: it aids in weight loss! Buttermilk is cultured, which means Live bacteria are added to the milk, causing a production of acid that adds both flavor and viscosity. Because it contains live active bacterial cultures, buttermilk aids digestion and elimination of wastes. The same goes for Kefir and Goat Milk Kefir (for the lactose intolerant, although regular kefir has very little  lactose)..which are interchangeable. Not only are the digestion benefits outrageous, but these cultured milks (consumed before meals or during the day as high protein snacks) also have many other health traits. The Lifeway Kefir brand website explains:

 "Probiotics are a friendly bacteria. Once they are in your system, research shows evidence that they may support immunity and promote better digestion. They also may help aid with weight loss, lactose-intolerance and regulating the body after you take antibiotics. Probiotics are especially helpful during times of sickness, pregnancy or nursing, to soothe indigestion, to balance the effects of antibiotics, to minimize a hangover, or after a garlic-heavy meal (to help neutralize bad bacteria and control bad breath)."

Needless to say, I  bought all three (Buttermilk, Kefir, and Goat Kefir) and have been rotating them throughout the day.. and my stomach feels better too:) Highly recommended!

xoxo,
Kara

Easy as Pie: Award winning Pecan Pie

Dear Kara,

I love your detox breakfast, it sounds really good.

I know we are past Thanksgiving but I wanted to wait to share this recipe until I made it myself. Southern Living knows good pecan pie and I decided to make their #1 recipe. This recipe won ages ago and my Mother has been making it since I was a little girl. Until this year, I didn't know how easy it actually is. Of course this isn't healthy but it sure is delish! The pie was gone in a blink this Thanksgiving and I plan to make it again for Christmas.

So....
-1 15-ounce package refrigerated piecrusts (or you can make your own)
-3 Large Eggs
-1 Cup of sugar
-3/4 Cup of light corn syrup
-2 Tbs. of butter
-2 Tspns. of vanilla extract
-1/4 Tspn. salt
-1.5 (12 ounces) of pecan halves

*Preheat oven to 350 degrees
1. Once the piecrusts are at room temperature unfold and stack the two together and gently press together and place in 9" pie plate. (most frozen pie crusts come in a metal pie plate already)

2. Mix together eggs and remaining ingredients one at a time in the order that they appear.

3. Pour mixture into piecrust and bake for 55 minutes or until set.

I recommend serving warm with vanilla ice cream sprinkled with a touch of cinnamon.

It really can't get any easier.

XOOXOXXOOXOX
Margaret

PS,
Another thing I loved was that this Thanksgiving we had fennel on the table with the desserts. This is an Italian thing but is great to curb the sugar craving.

"Magical" Breakfast Cream-Weight Management Reboot in between Holiday Feasting:

Dear Margaret,

I've had the fatty version of "Maggie's Fruit Bundt Cake", which uses sour cream, and it's so good. I can't wait to try it with the Greek Yogurt substitution.. such a brilliant idea!

Speaking of Greek Yogurt, I found the best recipe that keeps your  body in balance between all of the Holiday feasting this time of year. I like to have it the days before and after big eating events, like Thanksgiving, to give my body a break and provide it with ultimate nutrition. I came across this recipe in Mireille Guiliano's "The French Women Don't Get Fat Cookbook", and I'm so thankful that I did. She talks about how her aunt used to eat it for a week straight for breakfast in the summertime, followed by a "normal but modest lunch and dinner (soup or salad, fish, two vegetables, and fruit)", and how pounds would effortlessly shed off her body. She suggests also cutting out two of your personal "offenders" (to speed up the process) like wine, bread, dessert, etc. and otherwise eat normally. I always feel light, healthy, and energetic after eating this "magic cream", and it keeps me full for hours... not to mention it is a nutrition powerhouse, providing you with all you need in one meal: healthy fats including valuable omega 3's, tons of quality protein, fiber, calcium, and probiotics.. just to name a few:) It's also refreshing and satisfying.. I'll definitely be making this before and after Thanksgiving:) Enjoy!

xoxo,
Kara


Magical Breakfast Cream: (I don't always measure, just guidelines)
-1/2 cup Greek Yogurt (I use 2% Fage)
-1 teaspoon flaxseed oil (don't worry you can't taste the oil)-can buy at any health food store
-1 to 2 Tablespoons lemon juice (can substitute mandarin or orange if prefer)
-1 teaspoon honey (can sub maple syrup)
-2 Tablespoons finely ground cereal (with no sugar, she suggests Post Shredded Wheat)-can sub any fiber rich cereal of choice
-2 teaspoons finely ground walnuts (or can sub favorite nuts)
-fruit (optional).. I like bananas or berries

Directions:
1.) Put the yogurt in a bowl and add the oil. Mix well. Add the lemon juice and mix well. Add the honey and mix well. (Important to add each ingredient one at a time so it mixes correctly.)
2.) Finely grind the cereal and walnuts ( She suggests small food processor but I just crumble them with my hands). Add to the yogurt and mix well. Serve immediately.
*can make a weeks worth of ground cereal and nut mixture and store in fridge for quick assembly in the mornings!

Guiltless Dessert: Maggie's Fruit Bundt Cake

Dear Kara,

Yesterday I went over to Maggie and Frank's for a Thanksgiving dinner. Maggie cooked the entire meal; I was so impressed. She did the works- turkey, stuffing, brussels sprouts, mashed potatoes, cranberries, popovers, chocolate pie, pumpkin cheesecake and this pink thing I had never seen before. The dessert is a Thanksgiving tradition in Maggie's home and she revised the recipe to be more healthy.

First of all it looks awesome! The cake totally is an attention grabber and the best part it is actually good for you. I am sure this dessert is a hit with kids as well. The cake is made with fresh fruit, greek yogurt and sugar free jello- so it is beyond low in calorie, only natural sugar and high in protein. I want to make it at home and keep in the freezer for whenever I am having a sugar craving.

Maggie's recipe is "Strawberry Banana" but you can make tons of different combos with the different flavors of jello and fresh fruit. For Christmas I like the idea of lime raspberry or lemon blueberry.

Instructions...
-1 bundt cake pan.
-2 Boxes of sugar free Strawberry Jell-o (or flavor of your choice)
-2 cups of Greek fat free yogurt
-2 bananas (add more if you like or substitute with other fruit)
-2 cups of boiling hot water

1. Mix the two cups of boiling hot water with the Jello powder- stir until dissolved
2. Mix in two cups of greek yogurt
3. Place mixture in bundt pan and add cubed banana pieces.
4. Put in fridge for at least 12 hours.
5. When it is time to serve use a knife to go around the edges to help loosen the dessert and then turnover onto a plate.

In person this cake is like 1950's pink....It is so fun!

Add caption

Simple+Delicious+Clean Holiday Cranberry Sauce:

Dear Margaret,

I can't believe Thanksgiving is only a week away! It's so easy to fall into the holiday trap of eating tons of fat, sugar, and processed foods.. but it always leaves me feeling sluggish, tired, and irritable.. not to mention bloated:) Whenever I can, I try to eat the cleanest version of holiday foods...which really isn't hard to do with all of the healthy cooking websites out there and plethora of clean ingredients available at nearly every supermarket...it just take a little more effort (good things come to those who wait:). So, I wanted to share with you my favorite Clean Eating Cranberry Sauce recipe that I found on www.thegraciouspantry.com. We made this last Thanksgiving and it's amazing how great real ingredients and simple recipes can really taste (no added sugars, GMO's, chemicals, etc.) Plus, its super easy and saves well.. this will be a holiday staple for me for years to come. Enjoy!

xoxo,

Kara

Clean Eating Cranberry Sauce
(Makes approximately 1 – 1/4 cups)

Ingredients
12 oz. bag of fresh cranberries (approx. 3 1/4 cups)
1/2 cup honey or maple syrup
1 cinnamon stick
zest of one large orange
1 cup distilled water

Directions

Put everything in a pot, and turn your stove on.

Cook over a medium-high heat for about 30-45 minutes. When most of the liquid is cooked out, turn your stove down to a simmer. The longer you let this simmer, the thicker the sauce will get. Just don’t let ALL the liquid cook out or it will burn. Stir more frequently near the end.

Allow to cool before eating, or else will burn your tongue:)

Get Victoria's Secret Volume-Best Blow Out Brush:

Dear Margaret,

Thanks so much for the "Healthy Indian Food" tips... I never know what to order that isn't crazy fattening, so this is very helpful!

Since there have been so many weddings lately, I decided I needed to find out how to "blow out" my own hair so I'm not spending $100 every time to get it done.. and then end up not even liking it:) I came across this article in Allure saying that you need the right round brush to get that famous "Victoria's Secret Volume"... so of course I ordered the one they suggested.  I bought the "Ibiza Large Round Brush EX4" handcrafted from Spain and it makes a world of difference: It makes your hair shine, gives it body and bounce, and doesn't get stuck in your hair like other round brushes... total game changer:) This is what else they (VS models) say to do:

-Use conditioner first in the shower and then shampoo.. that way your hair doesn't fall limp (great trick.. makes blow out last much longer).

-Apply a volumizing mousse to roots after blotting hair with towel.

-Blow dry your hair upside down until 80% dry, then use a round brush to complete drying while pulling sections up and outward. 

-After blow drying you can use velcro rollers (or style as desired) to help with volume while you do your makeup.. then take them out when done and spray with hair spray.

*And that's all you need for a good blow out!

xoxo,

Kara

Me after my first time with the brush.. still need some practice:)

Ibiza Large Round Brush $46-worth the $$

Alessandra Ambrosio looking flawless

Healthy Indian: What to order and what to avoid

Dal (Spicy Lentil Soup) Recipe

Dear Kara,

It is real fall (borderline winter) weather here and Indian food is one of my favorite cold weather foods. Tonight Michael and I ordered Indian takeout from a new restaurant and I was really pleased. Indian can be REALLY fattening and high in calories; in fact it is practically the most unhealthy ethnic food. For example a serving of chicken korma curry has about 850 calories and 70 grams of fat!! Yet Indian Food is SOOooooo delish and full of flavors.

So what to look for....


1. No Ghee!
The obvious no fried or cream applies. But the real sneaky item is ghee, a clarified butter, that is used in most sauces. It's best just to ask you server what foods are prepared without ghee. Also ask which curries are yogurt based instead of coconut oil.

2. Starters
-Most apps are quite fattening so it's best to steer clear.
-There are a few soups that are great for starters. Mulligatawny is a lentil soup but make sure it is used with a broth not cream. Dal is a spicy lentil soup and Rasam is a tomato soup.

3. Proteins
-It is best to avoid beef or lamb because of their fattiness and saturated fats.
-Stick with Fish or Chicken. Tandoori chicken or fish is the healthiest option and is tender and full in flavor because it is cooked in a clay oven.

4. Vegetables
-There are lots of yummy vegetable options! The key here is how they are prepared; so ask questions if you are unsure.
-Palek Panner is one of my personal favorites. It is spinach curry with chunks of cheese. Make sure the sauce is without cream (depends on the place).
-If you are looking for antioxidants Aloo Gubi is a yellow (turmeric) dish with potatoes and cauliflower.
-For fiber try Dal Sapphire, slow cooked lentils with spices and herbs.
-Mixed veggie option, gobhi matar tamator is filled with cauliflower, tomatoes and peas.

5. Carbohydrates
-The breads tend to be fried or soaked with fats. Steer clear of naan or chapatti. If you must have bread stick to roti, that tends to be the healthiest. But in most cases the basmati rice is the safest bet. Some places even have brown basmati.

6. Sauces
-The best sauce is raita because it is protein rich, lower in calories and carbs. The sauce is a yogurt based sauce, similar to Greek tzatziki. The sauce is good for dipping tandoori chicken or fish.

7. Dessert: Lassi
-Lassi is like a yogurt smoothie with ice, fruit and a touch of sugar. This dessert tends to be under 300 calories. (Unlike all the other options)

Yummmmmy. Of course you can also make these great Indian foods at home; below are some healthy recipes that I want to make.

XOXOXOXOXO
Margaret

Our Take Out: Basmati Rice with Dal Sapphire (lentils), Palek Paneer (non cream based) and Chicken Tiki Masal (no cream or ghee)

Chicken Tandoori Skewers Recipe

Best Caesar Part 2- Vegetarian Dressing Option:

Dear Margaret, Your Black Kale Caesar looks so simple and so delicious! I never order Caesar salads at restaurants bc I haaate anchovies and don't want to take the gamble;) Thankfully, one of my favorite restaurants here in Phoenix (True Food Kitchen with mastermind health guru/Chef/Dr. Andrew Weil in charge) offers an amazing Vegetarian  Caesar dressing option that he now shares in his fabulous cookbook for me to make at home!

"Suitable for lacto-vegetarians, this dressing omits egg yolk, substitutes Kalamata olives for anchovies, and uses vegetarian Worcestershire sauce (available in natural foods stores) instead of the usual anchovy-based version. Many people say they prefer this version to the classic recipe.

The olives in this recipe provide substantial taste and health benefits. Olives are extraordinarily rich in phytonutrients, including a special one found only in olives known as oleuropein. It has been shown to lower oxidative stress, and especially to decrease oxidation of LDL cholesterol. Olives are also rich sources of vitamin E." I definitely highly recommend the entire cookbook, as well as this salad dressing:)

Enjoy! xoxo, Kara

Vegetarian Caesar Dressing

Ingredients

1/2 cup freshly squeezed lemon juice 2 tablespoons red wine vinegar 1 tablespoon vegetarian Worcestershire sauce 1/4 scant cup Dijon mustard 1/2 cup pitted Kalamata olives 6 garlic cloves, chopped 1 cup grated packed Parmigiano-Reggiano cheese 2 cups extra-virgin olive oil 1 1/2 teaspoons salt (or more to taste) 1 teaspoon freshly ground black pepper (or more to taste)

Instructions

Combine the lemon juice, vinegar, Worcestershire, mustard, olives, garlic, and cheese in a blender or food processor. Blend to a smooth paste. With the machine on, drizzle in the oil, salt, and pepper. Blend until thick and emulsified, like mayonnaise. Adjust the seasonings with salt and pepper. Transfer to a lidded jar and refrigerate for up to 3 days.