Tag Archives: Health and Wellness

Donna Karan Resort 2014 Collection

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When asked about the inspiration for her Resort 2014 Collection, Donna Karan was quoted to say that it was all about the “L” word – and then listed several: long, lean, languid, luxurious, light. These adjectives definitely sum up the collection well.

Aside from the occasional stripe and polka dot, solid colors dominated, mostly in neutral shades with pops of red. Bare shoulders, boxy blazers, effortless and gorgeous draping were key characteristics as well. I personally am looking forward to Spring. Do you have any favorites? Enjoy!

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8 Things Unhappy People Refuse to Admit

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Free to be Happy

“People are just as happy as they make up their minds to be.”
―Abraham Lincoln

Everyone experiences an unhappy mood on occasion, but there is a big difference between experiencing a temporary bout of unhappiness and living a habitually unhappy life. That’s what chronically unhappy people do. And although many of these people are afraid to admit it, a vast majority of their unhappiness stems from their own beliefs and behaviors.

Over the years, Angel and I have helped thousands of unhappy people rediscover their smiles, and, in the process, we’ve learned a lot about the negative beliefs and behaviors that typically hold them back. Even if you are generally a happy person, take a look at the list below. Many of the unhappy people we’ve worked with initially refused to admit that they carried these beliefs and behaviors, even when the evidence stacked against them was undeniable. See if any of these points are keeping you from experiencing greater amounts of joy.

1. They struggle with self-respect.
Decide this minute to never again beg anyone for the love, respect, and attention that you should be showing yourself. Be your own best friend. Trust your inner spirit and follow your instincts. Accept who you are completely, the good and the bad, and make changes in your life as YOU see fit – not because you think anyone else wants you to be different, but because you know it’s the right thing to do, for YOU.

Be the person you will be happy to live with for the duration of your life. Don’t rely on your significant other, or anyone else, for your happiness and self-worth. Know that our first and last love is always self-love, and that if you can’t love and respect yourself, no one else will be able to either.

2. They are self-conscious about what others think of them.
The minute you stop overwhelming your mind with caring about what everyone else thinks, and start doing what you feel in your heart is right, is the minute you will finally feel freedom and peace of mind. In fact, you can end half your troubles immediately by no longer permitting people to tell you what you want.

You have to put your life in your own hands. Others may be able hold your happiness hostage temporarily, but only you can do it permanently. (Angel and I discuss this in more detail in the “Self-Love” and “Happiness” chapters of 1,000 Little Things Happy, Successful People Do Differently.)

3. They are holding on to old grudges.
You will never find peace until you learn to finally let go of the hatred and hurt that lives in your heart. Life is far too short to be spent in nursing bitterness and registering wrongs. Grudges are for those who insist that they are owed something; forgiveness, on the other hand, is for those who are confident enough to stand on their own two legs and move on.

In order to move on, you must know why you felt the way you did, and why you no longer need to feel that way. It’s about accepting the past, letting it be, and pushing your spirit forward with good intentions. Nothing empowers your ability to heal and grow as much as your love and forgiveness.

4. The routines they follow imprison them.
Remember that the way you’ve always done it isn’t the only way. It’s unlikely that one of the things you’ll regret when you’re 70 is not having consumed enough beer in your 20s, or not having bought enough $6 lattes from Starbucks, or not having frequented the same night club for years. But the regret of missing out on opportunities is a real, toxic feeling.

The bottom line is that you’ve figured out drinking and going out. You’ve had enough lattes. It’s time to figure something else out. Every corner you turn or street you walk down has a new experience waiting for you. You just have to see the opportunity and be adventurous enough to run with it. (Read Eat, Pray, Love.)

5. There’s a lot they can’t control (even though they try).
Life is often unpredictable. Some of the great moments in your life won’t necessarily be the things you do; they’ll be things that happen to you. That doesn’t mean you can’t take action to affect the outcome of your life. You have to take action, and you will. But don’t forget that on any day, you can step out the front door and your whole life can change in an instant – for better or worse.

To an extent, the universe has a plan that’s always in motion. A butterfly flaps its wings and it starts to rain – it’s a scary thought, but it’s part of life’s cycle. All these little parts of the machine, constantly working – sometimes forcing you to struggle, and sometimes making sure you end up exactly in the right place at the right time.

6. They let their fears numb them from life’s goodness.
“Numbing” is any activity that you use to desensitize your feelings so that you don’t experience vulnerability or hurt. But by numbing yourself to vulnerability, you also numb yourself to love, belonging, empathy, creativity, adventure and all of life’s goodness.

Remember, every worthwhile venture in life – intimate love, friendship, a new business, etc. – is scary. These things are inherently risky. They are unsafe. These things aren’t for the faint of heart. They take courage. And most importantly, they can’t coexist with fear. When you open up to life’s greatest opportunities and joys it means you’re also giving life the opportunity to break your heart, but trusting that it won’t… that the risk is well worth the reward.

7. They are addicted to avoiding themselves in the present moment.
This is something we all struggle with sometimes. It’s also the root cause of nearly all of our unhappiness.

One of the hardest challenges we face in life is to simply live in our own skin – to just be right here, right now, regardless of where we are. Too often we needlessly distract ourselves with anything and everything: food, booze, shopping, television, tabloid news, online social networks, video games, cell phones, iPods, etc. – basically anything to keep us from being fully present in the current moment.

We use compulsive work, compulsive exercise, compulsive love affairs, and the like, to escape from ourselves and the realities of living. In fact, many of us will go to great lengths to avoid the feeling of being alone in an undistracted environment. So we succumb to hanging-out with just about anybody to avoid the feeling of solitude. For being alone means dealing with our true feelings: fear, anxiety, happiness, anger, joy, resentment, disappointment, anticipation, sadness, excitement, despair, and so on and so forth.

And it doesn’t really matter if our feelings are positive or negative – they are overwhelming and exhausting, and so we prefer to numb ourselves to them. The bottom line is that we are all addicted to avoiding ourselves. Acknowledging this addiction is the first step to healing it. So begin today by just noticing with curiosity, and without judgment, all of the ways in which you avoid being in your own skin, right here, right now, in this present moment we call life. (Read The Power of Now.)

8. The grass isn’t greener anywhere else.
If you feel anxious because you constantly feel like you’re missing out on something happening somewhere else, you’re not alone. We all feel this way sometimes – like the grass is greener somewhere else at this very moment. But let me assure you, you could run around trying to do everything, and travel around the world, and always stay connected, and work and party all night long without sleep, but you could never do it all. You will always be missing something, and thus it will always seem like something wonderful might be happening elsewhere.

So let it go, and realize you have everything right now. The best in life isn’t somewhere else; it’s right where you are, at this moment. Celebrate the perhaps not so insignificant fact that you are alive right now. This moment, and who you are, is absolutely perfect. Take a deep breath, smile, and notice the green grass under your own two feet.

Afterthoughts
Let me tell you a secret I’ve learned about happiness. Nobody is happy all of the time. It’s perfectly normal to experience considerable fluctuations in your level of happiness from day to day, month to month, and even year to year. In fact, according to a recent scientific study, overall levels of happiness decline from one’s teens until one’s 40s and then pick up again until they peak in one’s early 70s. So the chances are that your happiest days are yet to come. Hopefully that gives you something to smile about today.

by MARC CHERNOFF

Double Chocolate Lava Babies

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Delicious little chocolate volcano cakes ready to erupt with praline lava. Better served warm. Enjoy them this weekend with espresso!

Prep: 15 mins
Cook Time: 15 mins

Double Chocolate Lava Babies

Ingredients
1/2-3/4 cup pecans
2 tablespoons canola oil or plain yogurt
1/2 cup caramel ice cream topping
1/2 cup whipping cream
1 (20 ounce) package double chocolate brownie mix
3/4 cup water
3 eggs
6-12 pecans (for decoration)

Instructions
Preheat oven to 400. Toast chopped pecans in heavy skillet over MED-HI heat until lightly toasted.

Remove and toast pecan halves. Remove and set aside. Lightly grease and flour six 10-oz custard cups or 12 regular-sized cup muffin pan. Place custard cups in a shallow baking pan and set pan aside.

Prepare Brownie Mix as indicated for cake-like brownies.
Divide batter evenly into prepared cups. (Bake any leftover batter as regular brownies.) Bake 10 minutes only.

Meanwhile prepare Praline Sauce.
In a heavy saucepan over LOW-heat caramel ice cream topping. Stir in whipping cream. Cook about 1-3 minutes stirring constantly. Add chopped pecans and blend.

Remove brownies from oven. Using a small knife, puncture top of each partially-baked cake and gently enlarge to make a dime-sized hole. Slowly spoon about 1/2-1 tablespoon Praline Sauce into center of each cake.
Return cakes to oven.

Bake 5-8 minutes more or until cakes feel firm at edges. Cool in baking pan on a wire rack for 5 minutes. Using a small thin knife, loosen edges from sides of cup and slip cake out upright onto individual dessert plates. Stir toasted pecan halves into the remaining Praline Sauce. If necessary, stir add 1/2-1 tablespoons hot water to remaining sauce to thin.

Split cakes partially open; spoon warm Praline Sauce on top. Top with sweetened whipped cream and pecan halves. Serve immediately.

Wine and Chocolate: Perfect Pairing!

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Chocolate and Wine Parings 2

Pair wine with chocolate for a match made in heaven, and red wine and chocolate are a great pair. With all those deep, dark chocolate flavors right in a glass of Cabernet Sauvignon, this wine seems like a natural match for an intensely-flavored, dark chocolate dessert.

But are the two perfect together? Maybe not, according to Sara Schneider, Sunset wine editor. “Along with those sweet-seeming chocolate flavors and dark berries and plums, good (young) Cabernet Sauvignon has a backbone of tannin that can suddenly taste harsh and astringent when you put it with chocolate, especially if the chocolate is quite sweet. Merlot, on the other hand, tends to have softer, rounder tannins under its cocoa and mocha layers; it’s often a more seamless partner for chocolate. Consider Zinfandel too. It’s a variety that often goes way beyond “hints of chocolate” to practically being chocolate coated–and it rarely has the tannin level of Cab and Merlot (Bordeaux varieties).”

Remember these tips when pairing:
• The chocolate shouldn’t be sweeter than the wine.

• The darker the chocolate, the more likely it will be to taste good with red wine (partly because chocolate with a higher percentage of cacao has less sugar).

• The darker chocolates, with deep-roasted flavors, pair well with wines with dark, toasty flavors themselves.

• Port-style and sweet late-harvest reds tend to be the best matches for chocolate desserts.

An Ideal Couple
Here are some favorite chocolate desserts with suggestions for the perfect wine partner.

• The flavors of Warm Chocolate Souffle Cakes with Raspberry Sauce explode when paired with a late-harvest Sauvignon Blanc or a late-harvest Chenin Blanc.

• A sweet sparkling roséadds extra sparkle to Chocolate Fudge Cheesecake.

• A tawny Port or an orange Muscat are the perfect match for Bourbon Pecan Tart with Chocolate Drizzle.

• Give Chocolate-Chip Shortcakes with Berries and Dark Chocolate Sauce a try with a late-harvest Zinfandel.

Taste the Magic
Indulge in a chocolate bar that tells you exactly which wine to drink with it, a wine-flavored chocolate sauce, or an actual dine-in chocolate and wine experience.

• Try a new line of quality chocolate introduced at the San Diego Fancy Food Show in January 2008. Brix: Chocolate For Wine Lovers are milk and dark chocolate bricks specially designed to complement the various varietals of wine. Click here to watch Dr. Nick Proia, owner of Brix, as he shares the inspiring and entertaining story of Brix’s creation as well as how to identify a quality chocolate.

• Get saucy with two wine-flavored chocolate sauces from Caramoomel, Wine Lovers Dark Chocolate Sauce with Merlot and Wine Lovers White Chocolate Sauce with Riesling. Both are smooth, silky, and perfect for a drizzle on ice cream, cake, or fresh fruit.

SUNDAY REFLECTIONS

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Here’s what I do. Focus on love and the rest seems to fall right into place.

Phillipians 4_6

Philippians 4:6-7

6 Do not be anxious about anything, but in every situation, by prayer and petition, with thanksgiving, present your requests to God. 7 And the peace of God, which transcends all understanding, will guard your hearts and your minds in Christ Jesus.

Chocolate and Lemon Pie

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Chocolate and Lemon Pie

This dessert is like two of my favorite flavors getting married, and you’re invited to the wedding. #chocolatefriendsofTenaciousM Enjoy!

Preparation time : 25 minutes Cooking time : 10 minutes
Serves: 10 persons

Ingredients
2½ cups oreo cookies crushed
1/3 cup butter, melted

For the filling:
1 tin sweetened condensed milk
2 tablespoons butter, melted
2 tablespoons cornstarch
2 egg yolks, beaten
3 tablespoons lemon juice
1 teaspoon lemon zest, grated

For the topping:
1 tin Cream
200 g semi-sweet chocolate chips, melted
½ cup water

Preparation
Combine cookies and melted butter in a mixing bowl and mix well. Press cookies mixture into the base and sides of 26 cm loose bottom tart tin and set in the fridge for 10 minutes.

Meanwhile, in medium non-stick saucepan, combine sweetened condensed Milk , butter and cornstarch. Bring to boil over medium heat with constant stirring; cook and stir for 1 minute. Remove from heat and pour a small amount into egg yolks and mix then put the egg yolks mixture into the same saucepan. Cook over medium heat for 2 minutes and remove from heat. Add lemon juice, lemon zest and stir.

Pour the mixture over the prepared tart base and set in the fridge for ½ hour or until set. In a medium bowl, combine cream , melted chocolate and water and pour evenly all over the filling. Place in the fridge until the top is firm to slice.

“Control is for Beginners”

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…Great quote by Deborah Mills-Scofield – Harvard Business Review.

I want to take the thought even further to say controlling managers suck and I’m glad I’m not one. Have you ever noticed how much energy you expend trying to control anything, whether it’s navigating a car on an icy road; crafting with an overzealous glue gun; or even engaging in small talk? The latter usually results in the pain of knowing you overshared with some random person with whom you were just trying to be sociable.

Now imagine controlling managers are spending that same energy ten times over to create a false sense of security for themselves. What could be uglier than that– besides maybe scoring a great sample sale on your favorite designer shoes and discovering one shoe is too tight, or really cheap chocolate that looks delicious until you taste it, or God forbid, dating a stalker who happens to be so adorable that you try to overlook that flaw? There is no beauty in control and there is certainly no art in it.

Control is for Beginners

“When we don’t give people the space to take calculated risks, learn, apply, and iterate, we are really risking our future. While there is a risk to improvising and spontaneity, control brings its own insidious dangers. In our push for perfection, we over-engineer. We add so many bells and whistles that it takes a genius to use the product. Just because we can doesn’t mean we should. Just because we can practice to perfection doesn’t mean that’s best.” -BRENDA MICHELSON

Double-Crusted Chocolate-Covered Sweet Surprise Cheesecake

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double-crusted-cheesecake

A creamy, chocolatey filling is surrounded by an oatmeal-pretzel crust and topped with a decadent ganache in this mouthwatering cheesecake. Warning: #forchocolateloversonly

Serves: 12

Total Time: 1 hr 30 min
Prep Time: 30 min
Cook Time: 1 hr

Ingredients

Ganache Topping
12 ounce(s) Ghirardelli semisweet chocolate
1 cup(s) heavy cream
2 tablespoon(s) unsalted butter
1 tablespoon(s) pure vanilla extract
1/4 teaspoon(s) instant coffee granules

Oatmeal-Pretzel Crust
1/2 cup(s) lightly packed brown sugar
1 1/2 cup(s) all-purpose flour
1 1/2 cup(s) rolled oats
1 1/2 cup(s) salted pretzels, crushed (coarsely or finely per your preference)
1 1/2 stick(s) unsalted butter, melted
Butter to grease pan

Filling
2 block(s) (8 ounces each) Neufchatel cheese, at room temperature
1 1/2 cup(s) low-fat Greek yogurt
3 eggs
1 cup(s) white sugar
2 teaspoon(s) pure vanilla extract
1 bag(s) (10-ounce) miniature Snickers Almond bars (about 15 mini bars)

Directions
Make Ganache: Put chocolate chips in a glass or steel bowl. In a small saucepan, bring cream and butter to a boil and pour it over the chocolate chips. Leave chocolate and cream alone for 5 minutes, then stir to combine; mix in vanilla and coffee granules. At room temperature the ganache is the perfect consistency to “frost” the cheesecake.

Preheat the oven to 375˚F. Use a fork to combine all ingredients for the crust. Lightly grease the bottom and sides of the springform pan with butter. Pour half crust mixture (2 1/2 cups) into greased cheesecake pan and reserve other half of crust mixture for later. Use a glass to help you firmly press the mixture down evenly. Bake crust for 8 minutes. Once the crust is out of the oven, turn the oven down to 325°F.

Chop candy bars into bite-sized pieces. Use a mixer to blend together Neufchatel cheese and Greek yogurt; once they’re fully incorporated, mix in one egg at a time; add sugar and vanilla and mix until everything is just incorporated. Fold in chopped candy and pour mixture into pre-baked crust. Bake for 40 minutes, then remove cheesecake from the oven and evenly sprinkle remaining crust mixture on the top; bake for another 20 minutes.

Allow cheesecake to cool completely, then refrigerate for 2 hours. Pour the room-temperature ganache over the cheesecake and spread it out in an even layer (some chocolate will drip down the sides of the cheesecake, but don’t worry about spreading it evenly over the sides). Refrigerate for another 2 hours.

Roberto Cavalli Pre-Fall 2014 Collection

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Roberto Cavalli’s Pre-Fall 2014 Collection combined animal prints, jacquards, brocades, and fur in an opulent yet not over-the-top way. For the most part, I had traded in my animal prints for a while because everyone else was all over that look, and TenaciousM is a leader, not a follower. I’m happy to see a more refined approach to the fabrics this year. I’m also feeling the embellished jewelry, shoes, and bags completing the looks. Enjoy!

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Calling All Dreamers

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Happy Monday to all my #DREAMERS (and you know who you are). Here’s a Monday pick-me-up just in case you have forgotten how fabulous you are. Remember, we aren’t selling our joy and we sure as hell aren’t giving it away for free. I recommend eating chocolate while listening!

Shout out to the original DREAMERS: Char, Diana, Pamela, Freida and Janice as well as my BFF and Honorary Dreamer Barbara Kapp. Mad Love Mondays and Always!