Stylist Kristi Brooks showcases SaAm Designs Signature Leggings on Fox 5...

Sword fish Salad with Blue cheese crumble - Recipe

Sword fish with Blue cheese crumble recipe People often ask about my routine from skin care to working out. I have always been embarrassed to tell them, "Uh Ooo, I don't work out...(and I am magic, jk with the magic part)". Even I began to ponder, "does anyone truly have that great of genes or am I possibly doing one of more things right?" Let's explore this together. Well, by popular demand, I've begun paying better attention to what I actually eat and will now bring to you a new blog: "How to eat like a Horse,but prance like a Filly." My first piece is a simple recipe on how to make a hearty, yummy, yet healthy lunch, that won't leave you hungry and angry! We can never do hungry!

Sword fish with Blue cheese crumble recipe Ingredients: - Left over swordfish steak baked from last night- cut up in small cubes (made sure fish was either as far down the Pacific Coast as possible or even better Atlantic fish...still freaking out about Fukushima oil spill) - Bagged or cut organic Kale - Organic Romaine Hearts - Large tomato - Onion - Blue cheese crumbled - Any kind of dressing...I used poppy seed mixed with your basic Italian dressing (I refuse to ever ruin my salad with diet dressing- yuck...besides olive oil is good fat and good for u) - Ground pepper to taste My salad was actually bigger than the photo narrates...I had eaten a good quarter of it before the photo, cause it was soooo darn good!

How to wear a Pair of Leggings

JANUARY 22, 2011

First, stop thinking of Leggings as anything, but just “bottoms!” They should be viewed as a compliment, just as jewelry might be to an outfit. If you have the right pair, leggings can be the piece that can make an outfit amazing! They can be used to warm your legs and just melt into the background of your outfit, or be the standout piece that makes or breaks your look. Leggings can be like pants or stockings, transparent, solid, thick, thin, be multi-colored, have patterns or interesting textiles. Leggings should be thought of as a staple in one’s wardrobe. It is all in how you wish to create your look or style. The ways they can be worn are endless! Give these looks a try: take a solid colored skirt and blouse and create the WOW factor with a textured pair of leggings, or wear a conservative dress (below the knee) and throw on a pair of funky animal print leggings, or even a traditional blouse with a too sexy micro mini and add a pair of bad boy leather leggings for a bad girl librarian look, or try a

solid natural or nude tone colored tunic/dress and pair it with jewel tone colored leggings. For a futuristic Spring look try a pair leggings: wear a bandeau top with a blazer, a pair of easy/loose fitted capris/collates and a pair of leggings underneath! The many ways to rock leggings is totally endless. I’ve even worn a solid Python textile pair (from SaAm Designs) coupled with a thermal top, turtleneck and fur coat in the snow (I will occasionally add a pair of thick tights/legging underneath for more warmth). Reinvent old dresses, tunics, skirts, and even a pair of collates, all with an interesting pair of leggings. With leggings, you can reinvent any article of clothing you may have previously dreamed of tossing, just by pairing it with great leggings!

How to do Fake Bangs

The most flattering leggings… ever! by Kristi Brooks

Stylist to the Stars: Kristi Brooks, blogs on SaAm Designs

Beef Stew, Hot Pot, Pho Bowl? Recipe

Recently, some individual in my household (not mentioning names for fear of retribution) bought a "GINORMOUS," 10 pound bag of carrots. Ok, so what, that they were organic, who the hell knows what to do with that many carrots??? Crickets, silence...times up, I know - no answers. With the impending storm coming, I was feeling like one of my cozy, curl up by the fireplace favs: Hot Pot/Stew Soup/Pho Bowl Thing. I've called it all that, cause I don't follow any strict directions and tend to make whatever it is, somehow my own...plus, I like to use whatever is readily available in my fridge and pantry. And oh yeah, I will be using A LOT of carrots, by any means necessary. As well, some will say...you are nuts using Filet Mignon for a frig'in stew...but, it's all the beef (outside of ground beef - burgers) that I had available...who cares...someone will eat it and it did not go to waste!

Recipe: Beef Pho Hot Pot - Saamy Style

 

Needed Dry Ingredients:

• Pepper corn (photo key # 4)
• Fennel seeds (photo key #2) - (reminds me of a BAD diet ingredient I tried once, from a "nuts, fruit & birkenstock wearing friend that was vegan)
• Coriander (photo key #3) - mini balls that taste like citrus or lemon/orange zest (zest: skin of that fruit)
• Star anise (photo key #1) - they look like tiny "ninja blade throwing stars" and smell/taste like black licorice
• CARROTS (the 10 lb bag that will never end...)
• Green beans or peas or broccoli or all of the above - as much as you like...gotta add something green
• Onion - preferably large
• Chicken broth, bouillon or paste - to taste...make sure not to over due because of the salt!
• I did not , but you can add bean sprouts and parsley
• Optional" bean sprouts, parsley, mint, scallions as toppers when served

   

Wet ingredients: This requires you to taste the broth periodically, as the water heats up with all the dry ingredients boiling...cause I'm all about how it tastes as you go along in the cooking process!

• Any size pot of water (depends on how many will eat or if you desire mega left overs) - As much water as you like
• Too this water add - Onion - add as much onion as you like to taste
• Too this water add - Garlic - in whole form and/or powder form...whatever you have on avail - again to taste
• Too this water add - All dry spices named above - to taste...as it boils and you check the taste, add more of one spice or other

When ALMOST ready to serve/ or right before, strain out any fennel, peppercorn, star anise & coriander seeds. Side note: some people tie it up in cheese cloth for an easier removal. Now, add the Beef & Noddle to the "boiling stew/rue:"

• Add the "Chinese Style Noodles" - Rice Noodles, Egg noodles or basic Italian Noodles (photo key #8) - basically any noodle available goes- to the boiling hot soup!
• Add slithers of filet mignon - sliced against the grain (which is perpendicular to the visible grain line of the meat ) - see photo below -( Ok stop saying that I'm wasting good cuts of beef). Normally people use the following beef cuts: chuck roast, brisket, rib roast, sirloin, etc. ...any beef that is not already GROUND will do! Even Chicken or Fish or ALL OF THE ABOVE or some will DO!
• Optional: garnish with mint, parsley, bean sprouts, scallions

Filet mignon cut on the cross grain to make slithers