January is wrapping up and I want to know: How has 2019 been for all of you #vitastics so far? I hope my post on memories helped you reflect on your past, the challenges you have overcome and the growth you have made. Has this shaped your New Year's resolutions and if so, how have they been going for you?

During a recent girl's night, my friend Gopi (@squatsandswatches) shared her New Year's Resolution with me: to be more present by unplugging when she is around people. It was wonderful getting to catch up with her without our phones distracting us, ignoring notifications and texts so we could focus on things like new jobs, wedding planning, and more.
For my New Year's goal, I wanted to step outside my comfort zone and try something new. While I work hard to maintain an active lifestyle, this year I joined ClassPass, an online subscription service that lets you try out different studios and workouts throughout major cities including Philly.

Get a FREE month trial on ClassPass by clicking HERE

One of the classes I signed up for was SLT - the Strengthen, Lengthen, Tone fitness class that is like Pilates on steroids with its mega-former machine and intense core work. The studio originated in NYC where it was praised by Chrissy Teigen and Sofia Vergara. I was so excited to take this class and even more thrilled to discover my instructor was also my favorite Flywheel teacher, fellow FearlessCon attendee, and 2018 Health Hero Finalist, Alanna Gardner!

The best part about joining ClassPass? My friends are also members! I convinced my friend Priyanca to come along with me because workouts are always better with friends. You know you're not alone in feeling that burn, shake, and struggle we all love and hate at the same time (thank you Alanna). It felt like we used muscles I didn't even know I had doing moves like "Catfish" and "Mermaid." The routine was very technical with fast transitions and slow contractions. Luckily, I was surrounded by experts who guided me on how to manipulate the machine and position my body correctly. It helped wearing grip socks that prevented me from sliding on the moving carriage. I broke a sweat, got my heart pumping, and am already signed up for my next class.



Following this sweat sesh, I wanted to make sure I got my protein intake for optimizing muscle recovery and growth. It's best to consume protein within 30 minutes of a workout to help your muscles re-fuel. Thanks to DietDirect, I have a huge selection of protein-packed treats, from granola to chips and crackers. This company is where I get my go-to snacks including the ones I hide in my white coat!





Now, ready to try something new? Join me on ClassPass by clicking HERE and get a free month trial!

And if you've already got your exercise routine down but need some post-workout sources of protein, check out DietDirect for a variety of nutritious and delicious snacks.

Leave a comment below and let me know how your New Year's Resolutions are shaping up!

On Saturday, I was invited to attend the inaugural dinner of the Old City Supper Club - a new venture founded by my favorite chef in Philadelphia (who also happens to be my cousin), Matt.

In love with this magnetic knife rack on Amazon for $16.99!

Matt hosted a group of what I consider the best taste-testers this city has to offer - myself included - while showcasing his skills in culinary art. We had so much fun learning about what inspired him to create each dish, from reflections on his Pennsylvania roots to echoes of French cuisine. I felt like I was living the movie Ratatouille. More specifically, I felt like I was in the scene where the food critic has one bite of the "chef's" meal and is immediately transported back to his favorite childhood memories.

Of course, we did not have just one bite. It was a six-course meal after all...

I never knew there were so many different types of radishes, including my new favorite - the watermelon radish!

A delicious combination of creamy goat's milk cheese complemented the earthy flavors of golden beets. Third course: Beef marrow bone, scallop, parsley salad, baguette

Anyone who knows me knows how much I admire the potato. Its versatility makes it the ideal vegetable and it did not disappoint here.

Only Chef Matt could make this an excellent pearing (pun intended).

It was so much fun to gather around the table and break bread with people who have as much love for food as I do.

On a side note - I am so proud of you cuz!!! Cannot wait for more "home-cooked" meals :)


If you're interested in learning more about the Old City Supper Club be sure to follow them on Instagram @oldcitysupperclub.

And if you're not in Philly, maybe this will inspire you to start your own supper club!

*This post contains affiliate links

Happy first weekend of the new year! Everyone is trying new things thanks to 2019, whether it's hitting up the gym, changing your eating habits, or saving for that next vacation. For me, it's been transitioning from eating out to cooking my own meals. Being home with family for the holidays reminded me of how much I love home-cooked meals, including homemade pasta.

Inspired by Chef Thomas McNaughton, the owner of Flour + Water restaurant in San Francisco and author of Flour + Water: Pasta recipe book, my family and I decided to host our own Italian cooking class. We made beautiful trofie pasta using our hands, some patience, and a little extra love.


Despite the extra time spent, we enjoyed each other's company, critiquing each other's technique, and discussing what sauce and wine would go best. I loved that we knew exactly what was going into our dish, everything was hand-rolled, and we didn't need a pasta maker!

Hand-rolled Trofie Pasta

Ingredients:

• 2 1/2 cups 0/0 Flour (we ended up using All Purpose and it came out just as well)
• 1 Teaspoon Sea Salt
• 3/4 to 1 Cup Water

     Optional:

• Grated Parmesan cheese
• Pesto sauce

Directions:

1. Place flour and salt in a bowl and add 3/4 cup water. Use a fork to mix together. Pour in the remaining water as needed to create the dough.
2. Place the dough onto a lightly floured surface and knead it with your hands, adding additional flour as needed until it becomes smooth with minimal stickiness.
3. Wrap the dough with plastic wrap and set aside at room temperature for at least 30 minutes to help it relax and make it more malleable to work with for creating the trofie.
4. Once 30 minutes is up, break off about 1/4 of the dough keeping the rest still in plastic. On a lightly floured surface roll the dough with your hands into a cylinder about 1/2 to 3/4 of an inch in diameter.
5. Cut the cylinder into 1/4 of an inch to form small "pillows." Sprinkle the pillows with flour.
6. To create the spiral shape of trofie, take a lightly floured pillow, rub it briskly between the palms of your hands to form another, smaller cylinder with tapered ends. Place this on a lightly floured board and twist around a skewer (see pictures above). Once finished, carefully remove, ensuring it retains its shape and place on wax paper. Make sure none of the trofie are touching.
7. Use the trofie within a two-hour window or refrigerate until ready for cooking.
8. To cook, boil a large pot of salted water and drop in the trofie. Let them boil for a few minutes until "al dente." Set aside a small cup of the boiled water and drain the trofie. Add your preferred sauce and toppings then dilute with the pasta water as needed. Serve warm and feel free to add some grated Parmesan cheese if desired.

We opted for a pesto sauce and it came out delizioso! For the full recipe, see below and for more, check out the cookbook Flour + Water: Pasta on Amazon.



Have you ever made homemade pasta? How did it go? What are your favorite recipe books?

Here are some of my favorites: