Saturday, December 6, 2014
So this morning, I decided I wanted to make myself Baked Eggs, or Oeufs en Cocotte. Technically, all you need are eggs and some cream et voila, fancy breakfast! But really, you can add whatever you want to it. I wanted to put bacon originally, but it was frozen, so I dug up whatever I had in the fridge instead and came up with tomato, basil, toasted garlic and feta baked eggs. It's super easy! Here's how:
3 large basil leaves
1 teaspoon toasted garlic
2 large eggs
2 tbs cream
salt and pepper, to taste
2 tbs. crumbled feta
Paprika, for garnish
Rub an oven-proof ramekin with some butter
Add the tomatoes, basil and garlic
Break two large eggs into the ramekin, keeping them intact.
Add salt and pepper
Bake for 10-15 minutes on 350 C
Sprinkle with paprika
Tuesday, December 2, 2014
When I don't have time to work out, as has been the case lately, I spend 30 minutes doing HIIT and some yoga poses. Contrary to what people think, it is not necessary to be at the gym for two hours a day to get or stay fit. Admittedly, if you are trying to lose a lot of weight, cardio is necessary so you might be working out longer, but don't let your entire life revolve around your work out schedule. Instead, try to blend it seamlessly with the rest of your daily activities so it does not seem like such a chore.
Monday, December 1, 2014
Calyxta was an idea that grew into something bigger than we expected, and will only continue to do so. Dane and I, along with our team, were hired to plant the beauty seed and grow it into something yet unseen in this e-commerce industry. When we started, we didn't even have a name yet, we had no website and no products. All we had were ideas and the go-signal to build.
First of all, the name Calyxta traces it's roots back to the Greek name Kallisto, meaning "Most Beautiful," and that is what we at Calyxta want you to feel, the most beautiful versions of yourselves. Our philosophy of aspirational but attainable beauty encourages women of all ages to be accepting of their natural beauty, but constantly wanting to improve themselves inside and out.
Instead of being merely an e-commerce site, we decided that a magazine format with loads of content would make more sense, especially since we are carrying a lot of new brands that you all might not be familiar with yet, so we are making it as easy as possible for you all to make decisions before purchasing, plus you get to visit the site whenever you want for beauty tips and tricks! Our contributors are known in the beauty industry, either as writers or make up artists, so you know you are getting real advice from credible sources.
Wanna know more? Experience it for yourselves! Visit www.Calyxta.com and take a look around. Our first cover girl Mari Jasmin is as pretty as ever so do check out the cover story before you head to the shop. Expect new content weekly and new products monthly.
Hope you enjoy exploring beauty with Calyxta!
I had been craving for Creme de Marrons, or Sweet Chestnut Cream for a few weeks now. I first tried this in a crepe last year and decided I wanted to try to make it myself. It's really not that difficult, it just takes patience to peel the chestnuts by hand. I suppose you can buy roasted chestnuts in a can, but why would you do that when the Christmas holidays is the best time to get fresh roasted ones almost everywhere?
This is is a nice way to jazz up crepes, toast or even chocolate cake or cupcakes with a flavor that's a little bit different than usual. I honestly love it most when it is still hot and I eat a big spoonful of it. If coming from the fridge, keep it standing for awhile until it gets to room temperature so it's easy to spread.
- 200 grams peeled roasted chestnuts
- 1.5 cups cream
- 1 tsp. vanilla
- 2 tbs. brown sugar
- 1. tbs cognac
- Put all ingredients into a sauce pan.
- Simmer for ten minutes. Don't forget to stir constantly or the bottom might burn.
- Remove from heat. Whiz with a hand blender until smooth and creamy.