SNOW DAY!!! ❄️ It’s a beanies, dumbbells and burger type of day! Hope you guys are crushing your Saturday!! Here’s the quick, but fierce workout I did:
5 ROUNDS (with 25lb dumbbells)
12 reverse lunges
10 single arm snatches
10 bicep curl shoulder press
12 plank rows
10 front squats .
FINISHER: 50 V-ups
Ashley the back of your gown though! 🙌🏼 It’s been a few months I still can’t believe how fast time is flying by. I’ll be catching up on past second shooting opportunities as well to share and update the blog. But I’ll just blow up the feed for now. 😍 Yes there’s more 😉
Client: How do you get curls to look like that? •
Me: *picks up wide tooth comb* like dis.
Client: What if you want them more of a wave or more smooth?
Me: oh I’ll teach you that tomorrow (STAY TUNED)
Real talk: cranberry sauce or nah? Christmas music is already here for the party and thanksgiving is basically tomorrow, so it’s time I share my favorite holiday go-to. Gluten-free green bean casserole, let’s do this.
BTW, I gotta give you a pro-tip for slicing your onions. Don’t go by how these 👆🏻onions look, as I definitely sliced these babies the wrong way (I mean they still tasted good but whatevs). All you’ll need to do is slice the top off the onion, leaving the root end. After peeling the top layers off, slice a small chuck off of one side of the onion and place the onion down on the cut side. Holding the root end, starting at the opposite end of the onion, slice evenly across the grain, working back towards the root end. BOOM. Now you have perfectly sliced onions 👌🏼 Gluten-free Green Bean Casserole
green beans & mushroom sauce
2 pounds fresh green beans | ends trimmed and cut in half
1 tablespoon extra-virgin olive oil
1 small shallot | peeled and minced
1 pound fresh baby portabella mushrooms | cleaned and sliced thickly
3 tablespoons unsalted butter
5 tablespoons gluten free all purpose flour
3/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1/4 teaspoon nutmeg
1/2 teaspoon Italian seasoning
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 1/2 cups chicken stock
1 can (12oz) evaporated milk
gluten free crispy fried onions
1 large vidalia onion | peeled, halved and sliced thinly
1 1/2 cups buttermilk
6 tablespoons gluten free all purpose flour
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1 tablespoon sugar
Vegetable oil, for frying
2 cups coarse gluten free bread crumbs
4 tablespoons unsalted butter | melted
1 recipe gluten free fried onions
Instructions listed below in comments 👇🏼👇🏼👇🏼
Please join us Tuesday 18th December for a very special Sardinian Wine Dinner featuring Argiolas. You will dine with and meet host and speaker Mario Scanu, a born and raised Sardinian, Italian wines specialist, and importer for Argiolas Wines. Enjoy 5 wines expertly paired with 4 courses. Reception 6.30pm with sparkling wine, followed by dinner seating at 7pm with four courses and four wines.
Argiolas is a family winery founded in the early 1900s in the South Sardinian province of Serdiana, home of farmers, olive groves and vineyards. Today the Winery is run by founder Antonio Argiolas' grandchildren, the third Argiolas generation.
In the year since we opened, Palizo Italiano has already become well known for fine wine dinners with exceptional pairings and renowned speakers and educators. No deposit is required so secure your spot now because our wine dinners fill up fast. Palizo offers authentic Northern Italian on Historic South Pearl. Delicious and classic regional Northern Italian food, farm-to-fork from local produce, all pastas hand-rolled in-house from scratch.
$59 per guest plus tax & gratuity, includes reception with sparkling wine, and 4 courses with 4 paired wines.
Book online, use the link on our Facebook page “event”. Or call: (720) 379-8595. Or email: firstname.lastname@example.org
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