Using Brazilian and Colombian beans, Jameson Cold Brew combines triple distilled Jameson and their own cold brew coffee in one drink. Whiskey and coffee have come together for perfect drink for everyone who loves both.
If you’re planning on celebrating National Coffee Day on Sept. 29, these cocktail recipes might be able to help.
Jameson Cold Brew Coffee Colada
For the Jameson Cold Brew Coffee Colada, you’ll want to take:
Are your clothes fitting more tightly on you than what you are comfortable with these days? If you indulged in “The Quarantine Diet” of added sugar, refined carbohydrates and more sugar, you are not alone. There isn’t a person on the planet who hasn’t been affected by the COVID-19 pandemic in some way. There are memes about Zoom meetings in pajamas. We’ve seen the jokes about annoyed pets who are ready for their owners to get back into the office. The most popular subject…drum roll, please… has been COVID weight gain, or “The Quarantine 15.” With some of us gaining upwards of 10 to 15 pounds at this point, these particular memes aren’t quite so funny anymore.
While some things are more difficult to control, like job loss, financial dips or getting sick, take advantage of the variables you do have control over. One of the easiest things you can master right now is your nutritional health. Making healthier food choices is more important than ever as we are collectively less active these days. Many places in the U.S. still have closed gyms and workout facilities, and home workouts aren’t for everyone. That leaves a lot of us with a perfect storm of weight gain, too little movement and too much snacking at home.
Life has disrupted us in a major way, and yet, there are still things we can do to reverse some of the damage. At 360 Magazine, we have rounded up 3 strategies from Los Angeles Nutrition Coach Natasha Maxwell to help get you back on track if the quarantine weight gain has claimed you as a victim. Nobody knows when COVID-19 lockdowns will end. If this is going to be the “new normal,” you will have to reincorporate the healthy habits from your old life into this new one. If you are totally new to nutritional habit building (the food choices practiced consistently in your daily life), these tips are still a great help. Stick with us through the end for a bonus summer recipe!
How to Reclaim Your Body during Quarantine:
Drink More Water!: This one is often overlooked as a weight management tool although it is as equally as important as the food choices we make. According to Natasha, “As a nutrition coach, I cannot express the number of times I encounter new clients who scoff at the amount of water I suggest. That number should be at least half of your body weight; in the summer I recommend upwards of 100 ounces. Yes, that’s right, 100 ounces minimum. The lack of sufficient water is harmful to your body and can affect it in a number of ways including salty food cravings, waste buildup and digestion problems. That waste buildup can mimic true weight gain, also known as “water weight”. Bloating from dehydration is no fun either and is likely the reason that it’s sometimes hard to button your pants.” As Natasha stated: Drink your water, please!
Be mindful of your sugar intake this summer!: What comes to mind when you envision summertime treats? Maybe it’s popsicles, banana pudding or key lime pie. These are all fine in moderation, but too much sugar can lead to weight gain and excess puffiness. For those looking to lose weight from our extended stay indoors, we will have to keep track of our sugar intake, even when lounging happily by the pool. Some ways around overindulging in sweets include substituting fruits for other sweets, avoiding sodas and packaged fruit juice and being more mindful of limiting foods with labels listing corn syrup, glucose, sucrose, etc.
Seek out new and healthier recipes!: The likelihood of entertaining guests during summer or being invited to someone else’s party or backyard BBQ is relatively high. Either way, food will be high on the list of priorities. Think produce, lean meats and fewer refined snacks when debating over a menu. Natasha especially urges the consumption of produce. Fresh vegetables and fruit are higher in water content, and an ample water supply can come in handy when you’re feeling a little dehydrated from the heat! Sliced cucumbers and carrots with a homemade dip are a win. Seafood and lean poultry options on the grill with veggies are also a great combo. For plant-based options, think stuffed pepper recipes, veggie hummus wraps and rainbow-colored salads with incredible ingredients and flavor. Who said healthy recipes can’t be tasty, too?
This pandemic is stressful and has affected us in a multitude of ways. Emotional eating is understandable, given our current circumstances. We don’t have to be rigid around everything we eat, but being more aware of what we are indulging in and how often is the key to weight maintenance and weight loss. Make a plan for your nutritional habits and find the balance that works best for you. We wish you luck!
As promised, here’s that bonus recipe you’ve been waiting on. It’s Summer Ceviche!
Let us know what you think with a comment down below!
With Summer upon us, there is nothing better than soaking up the sun with a drink in hand. That’s why JAJA Tequila, co-owned by The Chainsmokers, developed four easy AND delicious cocktail recipes for you to enjoy whether you’re barbequing or hanging poolside.
Adapted from the classic Sasha Petraske cocktail by Liquor Lab NY
1.5 oz JAJA Blanco
.75 oz Lemon Juice
1 bar spoonful Raspberry Jam
Combine ingredients in a cocktail shaker with ice and shake until chilled, about 15 seconds. Strain into coupe glass. Garnish with an orange.
Cucumber Basil Margarita
By Liquor Lab NY
1.5 oz JAJA Blanco
.5 oz Lime
.5 oz Cucumber Juice
.75 oz Opal Basil syrup
Shake JAJA Blanco with Lime Juice, Cucumber Juice (or muddled cucumber) with ice to chill. Pour over ice or serve neat.
Grapefruit Tequila Spritzer
1.5 oz JAJA Reposado Tequila
1.5 oz Grapefruit Juice
Top with lime soda
Cucumber slices and rosemary to garnish
1.5 oz JAJA Añejo
.75 oz Lime Juice
.25 oz Simple Syrup
Top with Ginger Beer
Serve over ice. Garnish with candied ginger and lime!
Good wine, good food, and sustainability; Discover California unites all three topics in a tasty new blog. Food and wine sustain us best when produced with care and shared with friends.
Patio perfect: Time to take it outdoors. Dust off the patio furniture, fire up the grill, and uncork a juicy Zinfandel. Whether you’re celebrating Dad on Father’s Day, or just enjoying a warm evening al fresco, your backyard barbecue could probably use a refresh. Grilled pork shoulder chops and a nectarine slaw are definitely not the same old grilling.
Which Zin? Zinfandel is like that dinner party guest whom you can seat next to anyone—the extrovert who makes everyone feel comfortable and fits into any group. As Zin fans know, California wineries make this variety in a vast spectrum of styles, from fresh and lively to dark and brooding. So, what’s best for grilled pork? Red wine.
The choice is yours; It’s not easy, when you’re racing down a supermarket aisle, to be thoughtful about the wine you buy. Sustainable? Organic? Biodynamic? Do you even have time for that? When you’re tempted to grab-and-go in the wine aisle, remember that your choices matter. A little knowledge can help you quickly select a California wine that is made responsibly.
MASTER CHEFS FROM ITALY AND ISRAEL JOIN CHEF FABIO VACCARELLA FROM THE PATIO AT THE CONTINUUM DURING ITS INAUGURAL CULINARY SHOWCASE FOR THE FOOD NETWORK & COOKING CHANNEL SOUTH BEACH WINE & FOOD FESTIVAL PRESENTED BY CAPITAL ONE
The world’s most famous butcher, Chef Dario Cecchini, and ‘The Cauliflower King’ Chef Eyal Shani, credited with redefining Israeli street food, join the executive chef from the iconic Miami Beach residences for a private evening of gastronomic excellence
The world’s most famous butcher, Dario Cecchini, will join forces with Executive Chef Fabio Vaccarella from The Patio at the Continuum in Miami Beach, together with “The Cauliflower King” and the man credited with redefining Israeli street food, Eyal Shani, to produce an extravagant three-course menu for 100 Continuum residents and their guests on Friday, February 21st, 2020 – poolside at The Patio restaurant. Cecchini’s eighth generation passion for his craft inspires everyone around him at Antica Macelleria Cecchini in Chianti, and is only matched by his invigorating passion for life. Shani, who owns some of the most respected and popular restaurants in Tel Aviv, is known for his extraordinary twists on famous dishes and creative presentations. Together, this dynamic duo will combine forces with The Patio’s Executive Chef, Fabio Vaccarella, for an eclectic dining experience that marries traditional Italian cuisine with vibrant Israeli flavors.
“We are delighted to announce our debut participation during this year’s SOBEWFF®,” says Rishi Idnani, Managing Director of the Continuum in Miami Beach. “The collaboration by this collective group of esteemed chefs represents the best in class from today’s culinary world. We are very excited to present an especially curated menu exclusively to our residents and their guests for an evening that will prove to be most memorable at The Patio restaurant here at the Continuum.”
Guests will enjoy a carefully crafted menu by all three chefs comprising of Italian and Israeli delicacies that will include: Burro del Chianti Crostini (fresh pork fat with garlic and rosemary); Salmone Marinato Crostini (herbs marinade with salmon, chive mousse and Oscietra caviar); Arancini ai Fiori di Zucca (rice balls with zucchini blossom and smoked buffalo mozzarella); Crema di Fave al Cacio (fava beans with braised vegetables and truffle burrata); Roasted Whole Snapper and Bistecca alla Fiorentina (baked potato with chianti butter), among other unique plates that will be paired with a selection of international wines.
“We are pleased to bring two of today’s most progressive chefs to The Patio at the Continuum for the property’s debut participation during this year’s Festival,” says Festival founder and director Lee Brian Schrager, who also serves as senior vice president of communications and corporate social responsibility for Southern Glazer’s Wine & Spirits. “We always appreciate the opportunity to curate a private culinary experience at a residential property in South Florida and expose more consumers to great Festival food, wine, spirits and talent. Italy meets Israel at the Continuum is the perfect fit and an excellent way to expose residents to a SOBEWFF® experience.”
Tickets for the private dinner hosted by Dario Cecchini, Eyal Shani and Fabio Vaccarella at The Patio restaurant on Friday, February 21st, 2020 are made available exclusively for Continuum residents and their guests.
Held at Haven’s Kitchen in Chelsea, 360 MAGAZINE experienced a foodie’s dream come true at “Mastering the Art of Flavor” culinary event. Six ordinary recipes transformed featuring distinguished flavors of Holland House and NAKANO. Hosted by MasterChef finalist Cate Meade, registered dietician Mia Syn as well as food stylist Jessica Formicola.
They shared incredible resources and recipes in preparation for the holiday season. Cooking tips on how we can remain calm and stress free in the kitchen. Take it from Chef Cate, “Prep and prepare” is the ingredient to a five-star meal.
As the spokeswomen for Holland House, Cate shared her three Holiday stress-free recipes developed with cooking wine. For starters, the Spinach Feta and Artichoke Dip is the perfect dish for hosting where guests can gather and enjoy. A 1/2 cup of Holland House White cooking wine comes together for a robust bold flavor in every bite. Served best with vegetable crudité, baked pita chips and/or crackers.
The Sherry Cherry Pork Loin Roast was Cate’s showstopping dish, demonstrating that a slow cooker is an essential kitchen appliance. Cooked to perfection, the sweet but savory taste served with Sherry Cherry sauce complemented the tender meat. Layered with braised onions and roasted vegetables for hearty appetites.
Beyond her ‘easy bake oven’ years, Cate’s Flourless Chocolate Cake is a healthier option for dessert without sacrificing taste. Holland House Red cooking wine with macerated strawberries emerged in red wine added depth to the cake’s moisture. Garnished with sifted powdered sugar or cocoa powder for a sweet dusting.
Post holiday season we all desire healthier behaviors to impact our lifestyles. Mia Syn, RDN shared “Healthy Habits for the New Year.” Her recipes were inspired by Nakano, a gluten-free seasoned rice vinegar. It’s sweet light flavor dresses up any dish from salads to pasta.
Each recipe takes no more than 15 minutes to prepare. Her first recipe Chopped Chinese Chicken Salad with Sesame Dressing is light but filling. NAKANO Toasted Sesame Rice vinegar poured over salad ingredients and thinly sliced chicken breasts.
Mia’s meals include a rainbow of vegetables which are packed with nutrients. A sheet pan required with a simple toss in the oven. My favorite, the low-carb Teriyaki Chicken breasts. Bite-sized morsels surrounded with veggies and peppers cut into small florets. Drizzle NAKANO Rice Vinegar with teriyaki sauce on top and bake for 7 minutes.
Cauliflower Fried Rice is the best substitute for a starchy option; including peas, carrots, cabbage with an egg.
Jessica Formicola hosted a food styling lesson filled with tips and tricks to wow your guests and get the most social engagement through your content. Her most vital and resourceful tip is to “use what you have on hand” to elevate any five-star dish. Be sure to include the real ingredients in your dish for a relatable and approachable take.
In short, if you’re looking to get in the kitchen during the holidays, be sure to use Holland House and NAKANO products to enhance your food’s overall appearance and taste.
Celebrity chef and author of EAT LIKE YOU GIVE A FORK: The Real Dish on Eating to Thrive, Mareya Ibrahim, offers an early sneak peek at the newest “it” health trend of 2020: black cumin seed. Respected throughout the culinary industry and wellness market for her innovative, accessible approach to clean eating, visionary inventor and CEO of Grow Green Industries, Inc. Mareya Ibrahim shares a sneak peak into her annual “8 Hottest Healthy Food & Beverage Trends Report”, now in its 8th consecutive year.This season, hot on the heels of her latest book release, America’s favorite “Fit Foodie” offers an in-depth look at why black cumin seed is the ‘Next It Superfood’ – and how it relates to her heritage as an Egyptian-born immigrant. Found buried among the treasures of King Tutankhamen’s tomb, Nigella Sativa (or black cumin) is believed to be a life-extending secret of the pharaohs. Drastically different from its more commonly-known counterpart, Cuminum Cyminum the cumin spice which serves as a staple in many Mexican and Cuban dishes – black cumin seed is referenced in some of the oldest religious and medical texts as a “cure-all.” Ancient civilizations trusted this medicinal herb to treat a variety of diseases, from diabetes and hypertension to inflammation, eczema, and headaches.
“In Arabic, we call it ‘habbat el barakah’ which literally means ‘seed of blessing.’ I grew up with it in a lot of our foods, and it has a really distinct, pungent flavor that I grew to love.When I started researching the plethora of incredible health benefits, I realized this is something everyone needs to know about, and importantly, how to incorporate it tastefully into their everyday diet.Many of the recipes in my new book are from my beloved Egypt, so this miracle black cumin lends itself perfectly to blend it in seed or oil form,” commented Ibrahim With a diverse chemical composition containing rich amino acids, proteins, carbohydrates, and the powerful cancer-fighting antioxidant thymoquinone, black cumin seed oil delivers multi-faceted healing benefits, including: relief of allergies and asthma; an immunity boost; naturally inhibiting the growth of cancer cells; reduction of inflammation; actively fighting off harmful bacterial-, virus- and fungal-related microbes like MRSA; powerfully aiding in digestion; improving the quality of hair, skin, and nails; healing persistent skin problems; promoting heart health by supporting proper cholesterol levels and normalizing blood pressure; inhibiting Candida, along with other internal and external forms of fungal overgrowth. While its proven benefits are broad and promising, a strong flavor (similar to black licorice) makes black cumin seed difficult to stomach. Thankfully, Chef Mareya comes to the rescue with not one, but four ways to integrate this “miracle” supplement into a balanced diet using healthy, delicious recipes from her newest book, Eat Like You Give a Fork: The Real Dish on Eating to Thrive:
● Add 1 teaspoon black cumin seed oil to finished Ful Mudames recipe, a typical Egyptian meal
● Add 1 1/2 teaspoons black cumin seed to Heirloom Tomato, Cucumber, and Feta Salad
● Blend 1 teaspoon black cumin seed oil to any salad dressing or dip, like the Grilled Artichoke Hummus and the Real Ranch Dressing
● Mix 1 1/2 teaspoons black cumin seed into the crust of Lucca’s Chicken Tenders
● Add 1 teaspoon black cumin seed to Real Vitality Tonic with ginger and cinnamon
The warm weather is finally here to stay, which means you’re probably looking for new ways to cool off quickly.
Incorporate this chill Iced Coffee CBD Protein Shake the next time you’re looking for a quick and easy cooldown, created by CBDistillery.
Interested in how many mgs of CBD there may be in this shake? There is approximately 195 mg in 1/8 of a teaspoon. This specific recipe is for four servings, so about 50mg per serving. *Disclaimer* the amount of CBD added can be varied based on an individual’s needs.