Category Archives: Pseudo Foodie

5 Questions: Jeannette of ShuttheKaleUp

11353024_1578526512413022_1633012863_nAt some point in January Instagram made the best following suggestion ever when it brought me to a user named shutthekaleup. There were only a few snaps to look through at that point, but still, I knew I had found someone special. A yoga instructor on the west coast and health enthusiast, I was instantly drawn to Jeannette’s humor, honesty, and frankly, her taste in food (i.e. Pressed + Justin’s). In such a short matter of time, Jeannette has built something very special and it’s immensely excited to see what she’ll do next!

1. How did you come up with #shutthekaleup? It’s so clever! I wanted to come up with something catchy. It honestly took me a good week to finally land on something I really liked. One night I was on the couch and yelled, “shutthekaleup!” and immediately knew that was it.

2. One of the many unique things about what you do is that you’re not a blogger, you’re entire online following is based on Instagram. Is this something you set out to do, or was it an evolution? And HUGE congrats on hitting the 10k mark (in under 6 months!)—what was that like? Thank you so much! I didn’t think much of it to be honest. I just wanted to show people that balance is the key to a healthy lifestyle. I never expected to get any following let alone reach 10k in such a short amount of time. I’m just grateful for my followers and everyone that has helped me along the way. A blog/website is something that I’m working on at the moment. Stay tuned!

 3. You’re honest and unapologetic about your food/eating habits—how did you develop such a healthy relationship? About a year and a half ago, I had an eating disorder. I used to starve then binge, starve then binge. I was on every diet/juice cleanse you can think of but I’d always go back to unhealthy eating habits. I never knew what balance meant. After being laid off from a job of 7 years, it was like all bandages were off. I got into teacher training for yoga sculpt and didn’t look back. Fast forward to today – I have found balance and confidence in myself, something I never thought was possible. 11137764_1543495062578463_1044945391_n

4. When you’re not teaching, spending time with family, or just generally kicking ass, what do you enjoy doing? I enjoy hiking and traveling ANYWHERE. Seeing the world is something I’m very passionate about.. Especially if there’s good food involved.

 5.  What’s one thing that your followers might be surprised to find out about you? All I want after a long day, isn’t the gym.. it isn’t to go hiking or eat dinner at True Food Kitchen (one of my favorite restaurants in this whole world). A perfect night to me is as follows :

1. Yoga Pants ✔️

2. Snacks (ALL the snacks) ✔️

3. Netflix ✔️

 

 

favorite cookbooks of 2014

This has been a great year for cookbooks, with titles so incredibly stylized, they are far beyond books with recipes. Long gone are the days of dense, illustration-less cooking bibles. Now, you’ve got to be niche, providing something for everybody: vegans who swear, hipsters who don’t travel, and people who only consume soup. Below are a few of my favorites, which I hope will encourage me to cook more in the new year!

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Favor Flours by Alice Medrich and Maya Klein; Heritage by Sean Brock; The Soup Club by Courtney Allison, Tina Carr, and Caroline Laskow; The Portlandia Cookbook by Fred Armisen and Carrie Brownstein; The Kitchn by Sarah Kate Gillingham; Plenty More by Yotam Ottolenghi

pms-approved stir fry

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While I assure you it was not that time of the month when I concocted this dish, I know that if it had been, I would have been absolutely delighted to bask in all of its deliciousness and my inability to settle on one flavor. I tend to consider myself creative when it comes to the kitchen, which often leads to the blending of flavors that may seem a little peculiar. As fate would have it, this stir fry was awesome and I savored every single bite. When describing it to my mom, I said that it tasted like take out. Apparently this is my new gold standard, my new barometer for was is good in life. Something about its simple, yet powerful flavor was reminiscent of what typically comes in a little white “thank you, come again” box.

Relevant ingredients: Trader Joe’s slaw mix, chickpeas, cubed tempeh, kale, Soy Vey, ginger paste, almond butter, and pink Himalayan salt.

The process: Sautee the kale and slaw mix in the Soy Vey. When it’s nearly finished cooking, add a crack of salt and ginger paste to taste. Set aside and brown the tempeh cubes in drippings. Finish the tempeh in melted almond butter and top the dish with fresh chickpeas. ENJOY!

5 Questions: Jeanine of LOVE & LEMONS

I’m absolutely thrilled to reintroduce one of my very favorite features, 5 QUESTIONS. As a naturally inquisitive person, this series is definitely indulgent. To kick us off, I’ve interviewed my absolute favorite online personality and food blogger, Jeanine of LOVE & LEMONS.You’d be hard pressed to find a site as well-designed, well-written, and purely enjoyable as this. Each time I visit the site to see a new recipe, I end up scrolling through archives and drooling to no end. Limitless inspiration abounds from this site, and I’ve made numerous recipes myself! There’s just a certain ease to LOVE & LEMONS, where you feel like you’re cooking and enjoying with a close friend. It’s gotten to the point where my mom says, “Right, the one with our kitchen!” because it’s always open on my computer…Having followed Jeanine and Jack for something like three years now, this is truly an honor. Enjoy!

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1. Originating from Chicago, what was your perfect snow day like? And what weather allows you to play hooky in Texas?Ha, well I remember there had to be at least 3 feet of snow on the ground in order for the schools to close. Whenever I’d wake up to blankets of snow out the window, I’d run downstairs (fingers crossed!), that our school district would be listed across the morning news. When it was, my sister and I would jump up and down, call our neighbor friends and put our snow pants on. We’d spend all day making snow angles and building forts. Later we’d head in for hot chocolate, leaving a puddle of boots and wet scarves buy the door. In Texas – my favorite thing is when we get a really warm day in, say, January. We head to a Mexican restaurant for margaritas on the patio. I’ll sit in the sun and usually check the weather app on my phone to see just how cold it is in Chicago!

2. I’m visiting Austin (only in my dreams), what are three things I shouldn’t miss? 

This is a tough one to narrow down – there are a lot of great restaurants but I always take visiting friends to Taco Deli and La Condessa. On a nice day, go for a hike around the Town Lake Trail, or if it’s too hot for that -  head to Barton Springs.

3. Your recipes are amazing! How do you constantly find inspiration to create something so delicious?

Aw, you’re so sweet. I’m inspired by what’s seasonal and pretty. I usually load up on veggies at the farmers market and figure out what to make later based on whatever other ingredients I have around my kitchen.

4. Where is your dream vacation spot? 

Definitely Italy.

5. What is your favorite pastime?  Playing around in my kitchen, of course :)

home on the range.

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i’m going home in a few weeks (or as my dad says, “a week from this friday”) for the first time in a little while and i’m really excited. part of being an adult is making a life for myself in nyc and not that i’m complaining, but i’m really excited to get back to rhode island. i’m taking a long weekend for mother’s day and to celebrate my birthday early. when i think about what i want to do and who i want to see, i find that most of it revolves around what i want to eat. now, one thing you also have to understand is that my mom is an ah-mazing cook and makes a gravy that leaves you smelling like garlic for days. so there’s that. but if i could manage a visit to julian’s, the grange, white electric, and duck & bunny, then i think i’d be satisfied.there are, of course, a few others on this list, but some things just aren’t feasible. i think to myself that it’s pretty sick to have almost all of my favorite things center around eating. but then i realize that it’s because those places a) the food is ridiculous; b) have staff that are all characters; and c) are home to some great memories.