Wearing: Born Free
«outfit details: jacket: Zara. dress: J. Crew. necklace: vintage. trainers: Nike.»
today has been a very long and rewarding day — started at 6am at the today show to launch born free’s fashion campaign, something near and dear to my heart. born free is seeking to eliminate mother-to-child hiv transmission by december 31, 2115 and i’ve been lucky enough to lead pr in that effort. today, we’ve launched a huge fashion initiative - from an exclusive story in this month’s vogue to a collection from 22 leading female designers available now on shopbop (from chloe, prada, and jenna lyons to name a few). its’ been such rewarding work, with plenty left to do but still time to take a step back and celebrate a great launch (and shop a little).
headed out now to pack for a quick two-day trip to san francisco. i’ll be back monday with more outfit posts, and stay tuned here for a food friday post coming in two days! xoxo.
Wearing: So Simple
«outfit details: dress: Asos. flannel: American Apparel. jacket/shoes: Zara. sunglasses: c/o Warby Parker. necklace: REZN.»
feeling nineties today. xoxo.
Food Friday: Rosemary and Olive Oil Celeriac Root Chips
one food i super miss while eating low carb is potato chips. luckily celeriac root is really low on the glycemic index and is very similar once cooked to the taste and texture of everyone’s favorite snack food. the recipe is also incredibly easy and each serving (serves four) is just five net carbs. here’s how to make them yourself:
you will need:
one large celeriac root
two tablespoons organic olive oil
pepper (to taste)
preheat oven to 400 degrees
line a tray with tinfoil
slice the root into chip pieces using a mandolin slicer and lay out individually on the cookie sheet.
sprinkle with salt, rosemary, olive oil and pepper.
bake for 30 minutes or until golden and evaporated. if they’re burning but not cooked enough, lower heat to 250 and raise to top level in oven for another 20 minutes or so. enjoy!