30 DAY CHALLENGE ::

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I gave myself a 30 day challenge.  

30 days to make a difference, physically and mentally.

Years back I wouldn’t need this.  Now as the years fly back I’m noticing big changes in my body.  Some good, mostly not!  Aging really is a bitch.  Yes, mother, you warned me.

So I wanted to give my body some overdue TLC.

For the past year or so I’ve been following the anti-diet.  It works for me.  It reminds me to slow down.  Eat until I’m satisfied, not uncomfortably full.  Make better decisions, but still indulge.  Stay away from labels.

I took a step back and gave myself an honest review.

Things I’m good at-  drinking loads of water, eating lots of vegetables, fruits & grains, staying away from meat, dairy, bad carbs and sweets.

Weaknesses- portion control, eating late, coffee, exercising, vino, potato chips.

While the stability from the anti-diet is great, I’ve been needing more of a push.  So four weeks before heading to Europe I decided to to make a change for a better Liza.  A ‘harder Liza’ means a more confident Liza.  And I like confident Liza.  Confident Liza is positive, ambitious, happy and energetic.  Not so confident Liza likes to lay in bed for half the afternoon watching  The Real Housewives of Hell over and over avoiding all contact with anything breathing.

I didn’t want to give myself limits.  I’m bad with restrictions and tend to ignore them.  And I knew little progress would be made if I was too hard on myself.

Here’s how it all began….

I read an article that was like ‘instead of drinking a cup of coffee in the morning, do 5 minutes of jumping jacks, you’ll get the same outcome’ so I did just that.  No more coffee in the mornings.  I get up and I stretch.  I lay out my yoga matt and put on some music.  100 jumping jacks then 5 minutes of yoga.  Repeat for 30 minutes.  Then planks.  At first the jumping jacks were problematic.  Tight caves, abdominal cramps and shortness of breath.  With time things got easier.  100 jumping jacks turned into 200, then 500 and then 1000.  With the higher number of jumping jacks came less yoga.  100 squats got thrown in to the mix.  More stretching.  

This became my morning routine, 4-5 times a week.  Maybe it takes 20-30 minutes of my time.  I write down how many jumping jacks I did on the chalkboard in my room as inspiration for the following day.  Afterwards I make myself a fresh juice from 5 mandarins since they’re in season and so delicious.  While enjoying my juice I prepare maté (green tea loaded with antioxidants) and breakfast.  Breakfast is either fruit or toasted oatmeal.

I carry on with the day and find myself eating small meals here and there.  These small meals include nothing with a label.  Foods like-  charred brussels sprouts, seared fish, sautéed veggies with brown rice or quinoa, arugula salads with toasted seeds, yogurt, red beans & rice, soups, hummus.  No breads or pastas.  No coffee.  No labels!

Of course, there were some slips.  On the weekends while surrounded with leftover pork & grits and this and that I found myself indulging a bit too much to where I was super stuffed and uncomfortable.  The next morning it was like I had a hangover, my body rejecting the foods from the previous day.  I then started to become very conscious of my appetite and how I felt after each meal.  And the better I ate the less I craved or wanted the bad foods.  I mean literally I bought myself two churros stuffed with dulce de leche and after the first one I gave the second away because my stomach just didn’t want another.  LISTEN TO YOUR BODY.

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The 30 days went really well!  The eating I didn’t find too challenging as these are the foods I normally eat but I really cracked down on slowing down. Chewing my food well.  Not over eating.  Drinking loads of water and maté which helped with digestion.  Also I stayed away from cafes where I tend to lounge with my computer.  Sure I normally just order a coffee or tea but the free little cookies & cakes that come on the side were exactly the things I was just trying to stay away from.

I lost 5 kilos from the start of my challenge and my body is kinda lookin’ sexy!

Your core, upper thighs and ass will start showing results fast.  They might even become ‘hard and start shrinking’.  Oh, and let’s not forget how the cellulite has simply vanished!!  I’m thinking that has a lot to do with circulation and all the jumping jacks.  For real!!

It really has made the biggest difference.  My clothes fit so much better which makes me feel way more comfortable.  

For those of you thinking 1000 jumping jacks is crazy, let me tell you something.  It’s really not!  Start with smaller numbers, but be consistent about it.  I suggest doing them before you have anything to eat or drink in the morning.  

Make sure you stretch out your calves well before and after and that you land flat on your feet when jumping, don’t stay on your toes.  Wear good sneakers and an even better sports bra.  Try to find a focus point while you’re jumping and don’t forget to put on some tunes.  Not sure why but Otis Redding & Stevie Nicks seem to do the trick for me.  No gym membership or equipment needed.  Just some motivation.

I planned on doing them while traveling but have found it a bit difficult.  Plus my backpack is mysteriously 10 kilos and we’re walking non-stop every day.  Still I’m finding time to stretch (most ) mornings.  Maybe once I’m in Paris with a solid home base for a few weeks I’ll get back on it.  Lord knows I need it considering all the cheese & olives I’m shoveling in my mouth!!

¡Greetings from CROATIA!

IMG_3138Or as the locals would say, ‘Pozdrav iz Hrvatske!’

We arrived yesterday to HVAR, one of the Dalmatian islands off the coast of Split.

Quite a different pace than our last adventures in Prague.

Everything has been magnificent so far here in the Old World.

It’s all like a dream.  Every minute is wow, que liiiiiindo, look at that!  

Once we’re situated and have time to focus I’ll be sharing our adventures with you.

Do sljedeći put!  (Til’ the next time!)

 

tomato soup & SAVORY FRENCH TOAST BITES ::

tomatosoupWhile many of you are packing up your winter clothes for the summer we’re doing just the opposite here in Buenos Aires.

Fall is happening.  Luckily fall in Buenos Aires is gorgeous and sunny and a light jacket and scarf is all that’s necessary.  It’s nothing compared to the colder seasons in NYC.  And I love Buenos Aires for that!  

And although the colder seasons are mild I still like to embrace them with big bowls of soup,  huge mugs of tea, oversized sweaters and leg warmers.

Soup is probably the best part.  

Soups are magic.

They’re inexpensive, cozy, simple, complex, healthy, rich, endless.  

Maybe you’re looking for something a bit on the heavier side for those really cold nights.  If so, check out the chorizo & potato soup posted last winter. She’s salty, rich and very well received.

Or perhaps you’re looking for minimal and healthy, like this broccoli & parmesan no brainer.

Well this week we’ve got a classic, tomato soup.  There’s a lot of flavor going on in this bowl with little work.  I love recipes like this!

To jazz her up we’re serving her with savory French toast seasoned with parmesan cheese and fresh chives.  

Roasted Tomato Soup ::

  • 1 kilo of Roma tomatoes  
  • 3 garlic cloves with skin
  • 1 celery stick
  • 1 large onion, peeled & cut in half
  • fresh thyme
  • 1 tsp tomato paste
  • salt & pepper
  • 1 cup chicken stock
  • olive oil
  • parmesan cheese
  • chives, sliced

Preheat oven to 400°F and line a baking sheet with foil.

Core tomatoes and place them on baking sheet along with the celery stick, onion, and garlic cloves.  Drizzle with olive oil, season with salt & pepper, throw on thyme and place in oven for 45 minutes or until the tomatoes are charred and practically bursting.

Remove the garlic skins and thyme and discard.  Transfer the veggies & garlic to a blender or food processor and puree til smooth.  Pour into a stock pot over low heat.  Add chicken stock and tomato paste and lightly simmer.  Taste and adjust seasoning.

Serve hot with grated parmesan and chives garnished on top.

French Toast Bites  ::

  • day old baguette sliced in rounds 1/2 inch thick
  • 1 egg
  • milk
  • salt & pepper
  • parmesan
  • butter
  • chives

In a single layer place the sliced baguette in a Tupperware container.  Lightly beat the egg in a bowl and add the milk and a good bit of pepper.  Pour mix over bread.  You want them all to be just covered.

Remove the bread from the milk solution.  The bread should have absorbed the majority of the milk.  Season with salt.

5 minutes before serving the soup place a nonstick pan over medium heat.  Once the pan is hot add a bit of butter to the pan and allow to fully melt and bubble.  Place the breads in the buttered pan and cook on each side for 2-3 minutes.  Set aside and while still hot top off each piece with grated parmesan and sliced chives.

Serve hot with soup.

** For best results soak the bread in the mix solution over night.

GRILLED CHEESE & PICKLE SAMMIE ::

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Weekend lunching in trendy Palermo can be exhausting.  The couple cafes that are worthy of your time and appetite are overflowing with diners and service is generally dreadful.

We’ve been avoiding the crowds and staying in whipping up some inexpensive & tasty dishes all in the comfort of our home.

The meals are mostly vegetarian and are centered around leftovers from the previous nights service.

Aaaand they’re a bit on the naughty side after eating right throughout the week.

A girls gotta reward herself for good behavior, no?!!

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Rarely do I buy bread for the house.  If we’re having bread, I’m making it.

Well not on Saturday mornings!  Saturday mornings are for sliced bread.

And my favorite dish with sliced bread-  grilled cheese with pickles.

What is it about grilled cheese sandwiches?

Is it strictly because it’s bread and cheese, the two most dangerous food groups?  Or maybe it’s the toast factor resulting in melty cheese?

Whatever it is, it’s totally worth the guaranteed stomach bomb.

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This is a bit of a deluxe grilled cheese.

Pickles.

Tomatoes.

Green onions.

Jalapeno puree.

Heaps of butter and cheese.

FAIR WARNING-  eat a normal portion.  You’ll want more.  Possibly two sandwiches.  They’re that good.  Don’t.  Trust!!

Serve some greens on the side.  They’ll help with digestion and all that.
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Grilled Cheese & Pickle Sammie  ::

  • sliced bread, generously buttered on one side
  • sliced pickles
  • tomato, sliced & seasoned with olive oil, salt & pepper
  • green onions, sliced
  • jalapeno puree (charred jalapenos- stems removed- blender- start & drizzle in oil- salt)
  • cheese, sliced (pick your fave, I stuck with the Argie classic queso cremoso)
  • salt

If you have a grill cast iron use it.  They work the best.  Make sure she’s smokin’ hot.  This will get you that crispy charred crust you’re going for.

Make sure all your mise en place are prepped, she’s a quickie.

Take your buttered bread and smear jalapeno puree on the naked side.  So-  one side butter, one side jalapeno puree.

Place the butter side onto the pan and start adding your cheese.

Next up sprinkle on green onions, add a layer of tomatos and then the pickles.  Give it a sprinkle of salt and place the other slice of bread on top, jalapeno side pressing against the pickles.

Carefully press down with spatula.  I like to use my fish spatula when making grilled cheese!

After a couple minutes flip your sandwich and give it another press.

I prefer mine a bit burnt & crispy, but keep your eyes on it they cook fast!

Devour immediately and saveur every bite.

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Buenos Aires Culture, THE TOASTER ::

NOLAchef-buenos-aires-culture-toaster-tostadas-argentinaLiving in Buenos Aires, Argentina as an ‘extranjera‘ I’ve been exposed to many new things.

These things range from tradition, practicality, addiction and so on.  

Here in Buenos Aires Culture I will share with you some of my favorites and others not so well received.

Example A-  the Argentine toaster

Small and made of aluminum with a metal grate and a useful handle to prevent burns.

So many kitchens are cramped with unnecessary pricey appliances.  Not this little fellow.

This toaster cost roughly 25 pesos, about 5 USD at the official rate.

She hangs out in the oven with the cast irons while not being used and requires zero electricity to do her job.

She works fast and leaves grill like marks.

Down side-  you must pay attention!  There’s no automatic stopper and you must flip the bread to get both sides nice and toasty.

Also, know your stove.  Some burners tend to be more intense on one side and can cause uneven toasting.  Which is all good, but you might need to shuffle your toast around.  

What do you think?  

Practical?  Too much work?

I’m a fan.

Instagram Catch-Up ::

Things have been busy here in Buenos Aires!

Here’s a quick catch-up for y’all back home from my Instagram account.

Miss you all like crazy.  Come visit!

Stephanie booked her ticket!!

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Biggest press accomplishment so far-  The New York Post!

Yes, I know.  It’s the trash newspaper for New Yorkers.

STILL!  I made it all the way to New York from Buenos Aires.

I’m proud.

Major props to my novio, Francisco, for all his hard work.  Couldn’t of done it without you.
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Loads of vegetarian cooking at home lately.  

This pasta with sun-dried tomatoes, hongos de pino, arugula, and Torrontes was simply divine.

Light yet substantial.

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I got a new bike!

Story goes something like-

Liza getting her hair cut at the salon on a Saturday afternoon.  Boy arrives, taps on the window and excitedly points to the bike screaming, ‘es para vos gordita, es tuyas!!’

Liza responds a bit over excited, ‘que?!  que?!  pero no hice nada!!  ES PARA MI?!

She’s a looker.  I’ve been riding her all over Buenos Aires collecting things for NOLA, hence the gorgeous fall flowers for our grand table.

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Roasting peanuts!

A first for me.

These are garlic and thyme pictured above.

My favorite so far is chili piquin and lime.  

They’re sinfully addictive!!

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One of my favorite houses in Buenos Aires.

<3

<3
NOLAchef-buenos-aires-NOLA-puerta-cerradaChristmas came early this year.

And boy was I excited!!

The suegra generously handed over her great grandmother’s set of dishes.  

Check out  the coffee set!

She’s a great addition at NOLA!

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New Sunday routine with the boy-

Burger Joint, one of my BA faves as you know, for juicy burgers and crispy fries!

<3
NOLAchef-buenos-aires-NOLA-puerta-cerradaPickling like a mad woman in the kitchen lately!

These pickles are so great with a toasty grilled cheese and hot sauce.

If you fancy pickling at home you can find an easy recipe at Pick Up the Fork.

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The girls over at Fuudis decided to put together the first Buenos Aires Food Week.

Very cool, chicas!

I  indulged  at Mullu for lunch.

Loved the ambiance, service and tasty Japanese-Peruvian infusion plates!
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Europe is in three weeks!!

I’ve been ‘eating right’ and doing loads of jumping jacks, squats and yoga to get ready for beach madness in Croatia.

Anybody have any quiet beach suggestions?

There are just so many!
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Spinach is in season in Buenos Aires.

These spinach quesadillas with chipotle alioli were a hit last week at Mexican Pop-Up!

NOLAchef-buenos-aires-NOLA-puerta-cerradaGorgeous building in crazy microcentre.

Fall has arrived, but the days are passing sunny and warm.

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Another new addition at NOLA, these gorgeous benches at the grand table.

Things are coming along!

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And a bit of Momo el gordo.

Still loving you, Buenos Aires.

<3

BA faves, Café Lattente ::

cafellevarSituated on Calle Thames in Palermo Soho lies a small coffee shop serving to-go (para llevar) style coffee.

As normal as this may seem to most of you, to-go coffee isn’t really a thing here in Argentina.

Why have it on the go when you can take the time to enjoy your hot beverage at a table?  What’s the rush?!  

Things are slowly changing in Buenos Aires.  Thank god! 

Lattente serves Colombian coffee, in-house or on the go.

Service is friendly and efficient.  The space is clean, small and there are arepas.  

Not the type of place to take your computer and tap away for countless hours.  More like, in and out within 3 minutes.

This city needs that! 

Café Lattente

Thames 1891 at Nicaragua

4823.0599

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