Liquid Buff

nails

A few weeks back I was shooting content for The Estée Edit and got to talking to Olive and June nail salon owner Sarah Gibson Tuttle. I was telling her about how I’ve stopping painting my nails. I still get manicures, but having a color on my nails is too annoying. For starters, I be busy: I’m working out, cooking, doing dishes, carrying luggage, traveling, and unpacking boxes, daily. A manicure doesn’t last for longer than a day or two, and I’m too much of a visual perfectionist (the nice way of saying anal) to have chipped nails. I tried gel, but it made my nails break and took too much time to have put on and taken off.

Enter: Liquid Buff. When I told Sarah about my predicament she said “You need to try this” and handed me a bottle. “It’s a nourishing polish that gives the illusion of a buff and lasts for weeks.” she explained. I’ve been hooked ever since. When I looked it up online, it turns out that she actually created it with manicurist Jenna Hipp and RGB founder Gina Carney.  Formulated with nourishing Vitamin E and Biotin, one coat gives bare nails a flawless, natural look that lasts an entire week. Or two. Or three.

Available here: http://www.net-a-porter.com/us/en/product/456676

Pesto Quinoa

DSC_4853

Had everyone over for brunch the other day. Made a pesto quinoa with tomatoes and basil, arugula salad with toasted sunflower seeds and a lemon-olive oil vinaigrette, fried some eggs, breakfast sausage, and gluten-free muffins from my home-made almond flour (aka the stuff left over from nut milk). It was so much better than being squished into a table in a loud restaurant! Below is the recipe for the pesto quinoa that I made. I’ve made it a bunch of times since as it’s easy, the perfect lunch when mixed with kale, and super healthy.

Pesto Quinoa

Ingredients:

2 cups high quality vegetable broth

1 cup organic quinoa, rinsed

1/4 cup high quality pesto

1/2 cup grape tomatoes, halved

1/4 cup basil coarsely chopped

toasted pine nuts for garnish

Instructions:

Combine the quinoa and vegetable broth in a medium size sauce pan. Bring to a boil and then reduce to a simmer. Once all the liquid has cooked off, cover and let sit for 5 minutes. Add the pesto. Feel free to add more if you want, I like mine to be very pesto-y. Gently stir in the tomatoes and basil. Top with pine nuts. This dish is great at room temperature, but during the winter I think it’s best to serve it warm. Enjoy with friends or on top a salad!

 

 

 

salad1salad3salad4DSC_4842DSC_4861