I discovered a new type of kale this week - Lacinato kale, also known as Tuscan kale or dinosaur kale. I much prefer this type for salad. What salad? A Caesar salad with homemade dressing, croutons and pomegranate seeds! 

Serves 2

• 1/2 bunch Tuscan kale 
• 1/4 cup pomegranate seeds

Croutons:

• 1/8 cup olive oil
• 2 cloves roasted garlic
• 1/2 tablespoon fresh lemon juice
• 1/2 medium size loaf French or Italian bread, stale and torn or sliced into bite-sized pieces 
• 1/8 teaspoon salt

Dressing:

• 1 small clove garlic
• 1/8 teaspoon salt
• 2 tablespoons lemon juice
• 1 tablespoon reduced-fat mayonnaise
• 1 teaspoon Dijo mustard
• 3/4 teaspoon anchovy paste, or to taste 
• 1/4 teaspoon freshly ground pepper
• 4 teaspoons extra-virgin olive oil
• 2 tablespoons grated Asiago cheese

Trim the bottom few inches off the kale stems and discard. Slice the kale into 3/4-inch ribbons and place in a large bowl.

On to the dressing - place garlic and salt in a medium bowl and mash with the back of a spoon to form a paste. Add lemon juice, mayonnaise, mustard, anchovy paste and pepper; whisk to combine. Slowly drizzle in oil, whisking constantly. Add cheese and whisk to combine. Cover and place in refrigerator for about 30 minutes. 

While the dressing is chilling, prepare the croutons - preheat the oven to 400F. Combine the olive oil, roasted garlic, and lemon juice in a large bowl. With a spoon, mash the mixture until creamy. Add the torn bread and toss to coat each piece with the oil mixture. Spread onto a rimmed baking sheet, sprinkle with salt and bake for 8-10 minutes until golden brown. Toss the croutons twice during the baking process. Remove from the oven and cool the croutons on the baking sheet.

Add dressing, croutons and pomegranate seeds to bowl of kale and toss. Voila! 

It’s my birthday today, which means I need fancy nails! I decided to revamp the french manicure with an aqua blue nail and a gold tip. Believe it or not, it was super easy and looks profesh! I can’t wait to show them off at my party tonight!

Start with Essie base coat. 

Do two coats of ncla nail lacquer in Santa Monica Shore Thing.

Keeping your wrist pressed onto the table, carefully paint a thin line using Color Club’s Put a Pin In it. It’s best to do with one continuous stroke.

Finish with Essie top coat. 

Clean up edges with a Q-tip and polish remover. 

Cute, right?!

I’ve been obsessed with farro lately. I’m calling it the new quinoa. Farro, like quinoa, has been around for centuries. It’s a grain that acts similar to Arborio rice with a nutty flavor that releases a creamy, binding liquid when cooked. It’s rich in fiber, magnesium and vitamins A, B, C and E.

I’ve also been on a cauliflower kick ever since I had some bangin’ florets at Frankie’s. Last obsession - curry. My fiance recently got me into eating Indian in an effort to build my heat tolerance and it’s working.

This recipe combines my three favorite loves. 

Serves 4

• 1/4 cup currants
• 1 cup farro
• 1 medium cauliflower, cut into florets
• 1 white onion, diced
• 2/3 cup olive oil
• 1/4 cup red wine vinegar
• 1 1/2 teaspoon double-concentrated tomato paste
• 1 teaspoon kosher salt
• 2 1/2 teaspoons curry powder
• 1/2 teaspoon smoked paprika
• 1 pinch cayenne
• 2 cups vegetable stock
• 1/3 basil leaves, chopped
• 1/4 cup almonds, chopped

Preheat oven to 400°F. 

Place farro in medium bowl and cover with cold water. Let sit for 25 minutes then drain and set aside. 

Place currants in small bowl and cover with warm water. Let sit for 20 minutes then drain and set aside

Put cauliflower florets and onion in large bowl. 

In a separate bowl, whisk together oil, vinegar, tomato paste, 2 teaspoons curry powder, paprika, cayenne, and 1/2 teaspoon salt. 

Pour dressing over vegetables and toss to coat. Spread vegetables in a single layer onto a sheet pan. 

Roast vegetables until tender, stirring occasionally, about 45 minutes. 

Meanwhile, add farro and 1/2 teaspoon salt to medium saucepan. Add stock and bring to a boil over high heat. Reduce to a simmer and cook until tender and liquid is mostly absorbed, about 25 minutes. Increase heat to high and cook, stirring constantly, until most of remaining liquid has evaporated. Set aside.

Add roasted cauliflower and onions to farro. Mix in basil, currants, almonds and 1/2 teaspoon curry powder. 

Garnish with a little extra basil and serve.

This is me being mis because of the weather.

This past week has been insane - weather wise. Last Wednesday, it was 20 ridiculous degrees of pure awfulness. Today, guess what? It’s a high of 60! Can we say global warming?! 

This bi-polar mother of ours can drive us mad trying to figure out our beauty routine every morning in this unpredictable sphere of hers. 

To help you look amaze every day, here is my beauty guide for the highs and lows of the month.

A high of 20 degrees and a low of 11, says Siri?

• For the face, swap lotion with an all-natural oil like Dr. Haushka’s Normalizing Day Oil
• Always protect the hands with gloves when you’re outside and moisturize often with a product like Kiehl’s Ultimate Strength Hand Salve
• Combat static with dryer sheets - ummm duh! Rub on your hair or your brush before running through the hair. Carry extra in your purse!

Waking up to 36 degrees and rain? 

• Waterproof mascara is a must so reach for a tried-and-true like COVERGIRLS’s LashBlast Volume Waterproof Mascara
• Tame flyaways with an anti-frizz creme like L’Oréal Paris EverSleek Precious Oil Treatment
• Show off a cute mani while you hold your umbrella. My shade of choice, lately, has been Essie’s new shade Butler Please

WTF - 60 degress in January? It’s practically summer!

• Don’t waste the day indoors! Spend less time getting ready on days like this by using multi-taskers. Try Olay’s Total Effects Tone Correcting CC Cream
• Rock a side part, the hottest red carpet trend!
• Smack on some Clinique Chubby Stick Moisturizing Lip Colour Balm in Oversized Orange (inspired by Jessica Alba)
• Stay cool with LAVANILA Laboratories’ The Healthy Deodorant