TOI Magazine Apr. 2018 Issue No. 7

M A G A Z I N E

APR 2018 • ISSUE 7

4

EASY, GO-TO VEGAN DISHES FOR SPRING

BRECREATION

"STRANGERS" RAPPER'S UNFAILING FAITH

KHANH LE

WITH PHOTOGRAPHER CATHERINA ROCÍO

WWW.BOUTIQUEOFTOI.COM

YOUTUBER "HEALTH WITH KISHA"

SPEAKS ON DEFEATING STIGMAS & LOVING YOU FOR YOU.

LEO VANCE

CANADIAN AWARD-WINNING MUSICIAN'S ASCENSION TO FULFILLING PURPOSE

CONTENTS

03

OUR FOUNDERS NOTE

04

THE TASTE OF SPRING VEGAN & NON-VEGAN SPRING RECIPES

15

LEO VANCE

20

BRECREATION

24

HEALTH WITH KISHA

27

KHANH LE & CATHERINA ROCÍO VISUAL STORY TEAM: EDITOR-IN-CHIEF : AUTUMN FARR CREATIVE DESIGNER: TENISHA FARR CONTACT: WWW.BOUTIQUEOFTOI.COM (415)689-9465 SERVICES@BOUTIQUEOFTOI.COM SOCIAL MEDIA: @BOUTIQUEOFTOI

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FOUNDERS NOTE

"Trust in the Lord with all of your heart and lean not on your own understanding; in all your ways submit to him, and he will make your paths straight."

PROVERBS 3:5-6 (NIV)

5

healthy recipes that will not bore you WORDS & RECIPES BY ANDREA KUNKEL OF @CREPESANDBOWS

ABOUT HER

Hi! My name is Andrea aka @crepesandbows I was born and raised in the Czech Republic but I am currently living in Dallas, Texas. After living in London for a few years, I permanently relocated to Texas where I live with my husband Tim, daughter Abigail, and Shih Tzu pup Schneider. I love to spend time with my little family, travel the world, and work on interior design & DIY projects. I would describe myself as a Market Research Project Manager by day (my occupation) and a food blogger by night (my passion).

@CREPESANDBOWS

SCAN TO FOLLOW HER!

04 WWW.BOUTIQUEOFTOI.COM

GRILLED SHRIMP PINEAPPLE KEBABS WITH HOMEMADE GARLIC POTATO WEDGES AND CHIMICHURRI INGREDIENTS/DIRECTIONS/MEASUREMENTS

2) Potato wedges: 4 potatoes (don’t peel), garlic salt, chili lime seasoning, olive oil. Cut the potatoes into wedges then season with olive oil and garlic salt. Preheat oven to 425 degrees and bake for 30min until crisp.

1) Kebabs: 10 raw thawed jumbo shrimps, chili lime seasoning, garlic salt, 1 tablespoon olive oil, 2 cups of spring mix, lime and 8 cubes of pineapple. Season the shrimp with chili lime seasoning, garlic salt, lime juice and olive oil then assemble the kebabs alternating shrimp and pineapple. Grill on medium/low flame until done or you can also place it under broiler on high until done (~10min).

3) Chimichurri: 1 cup fresh parsley, ½ cup fresh oregano, 1 teaspoon sea salt, ½ teaspoon black pepper, 2 tablespoons red wine vinegar, ½ cup olive oil, juice from 1 lemon and 1 teaspoon red pepper flakes. Place all ingredients into a food processor and pulse until all combined.

SERVINGS: 2 DIFFICULTY: INTERMEDIATE TIME: 30-45 MINS

AVOCADO ROSE TOAST OVER A BED OF ARUGULA AND SUNNY SIDE UP EGGS SERVINGS: 1 DIFFICULTY: BEG/INTERMEDIATE TIME: LESS THAN 30 MINS INGREDIENTS/DIRECTIONS/MEASUREMENTS

1) A slice of multigrain rustic bread (your favorite brand), 1 tablespoon ghee or butter, a handful of arugula and microgreens, 2 organic cage-free eggs, ½ avocado and “everything but bagel” seasoning.

2) Heat ghee or butter in a nonstick skillet over mediumhigh heat and toast the bread on both sides. On a second nonstick skillet, heat more ghee or butter over mediumhigh heat, break eggs, one at a time into skillet, leaving

space in-between. Reduce heat to low and cook until the egg whites are set and yolks are cooked to preference.

3) To make the avocado rose, you want to slice the avocado in half and peel off the skin. Lay one half of the avocado, cut side down and slice thinly. Fan out avocado slices so they form a long line with the slices overlapping each other. Start swirling it into a rose.

4) Assemble a handful of greens (I used arugula and microgreens) on a plate, add toasted bread topped with avocado rose and two sunny side up eggs. Add edible flowers if desired. Sprinkle the avocado rose with “everything but bagel” seasoning.

Then, add first 4 ingredients into the food processor and blend until well combined. Place into a smoothie bowl of your choice and garnish it the bowl to your liking.

NO KNEAD BREAD & HOMEMADE BERRY MARMALADE SERVINGS: 1 LOAF & TWO 4OZ. OF MARMALADE DIFFICULTY: INTERMEDIATE TIME: BREAD-14 HRS MARMALADE- 1.5 HRS INGREDIENTS (BREAD)

3 cups all-purpose flour 1½ teaspoons salt ½ teaspoon instant yeast 1½ cups room temperature water DIRECTIONS

1)Mix all ingredients together with a wooden spatula and cover with cling film or a cotton kitchen towel for 12-18 hours at room temperature. I usually get my bread started in the evening and bake it in the morning on the weekends.

2) Next day, preheat the oven to 450 degrees F and place your Dutch oven there for 30min. Give the dough a little stir, dust it with a little bit more flour and place it on a large sheet of a parchment paper. Once the Dutch oven is heated, set the dough (with parchment paper) carefully inside the Dutch oven. Be careful as its very hot. Cover the Dutch oven and bake for 30min. After 30min, bake another 20min uncovered to achieve a golden crunchy crust.

PINK FROZEN YOGURT SMOOTHIE BOWL SERVINGS: 2 DIFFICULTY: BEGINNER TIME: 15-20 MINS INGREDIENTS/DIRECTIONS/MEASUREMENTS

Ingredients: ½ Plain Greek Yogurt, ¼ cup frozen strawberries, ¼ cup frozen cranberries, 2 tablespoons agave/maple syrup (this is optional, please adjust depending on your liking). You will also need garnish: ½ dragon fruit (to make the balls), 1 tablespoon frozen raspberries, 7 frozen cranberries (some leave as is and some cut into half), 1 tablespoon shredded coconut, basil leaves and flowers for decorations (I used English Daisies) *Note: always check if the flowers are edible.

INGREDIENTS (MARMALADE)

DIRECTIONS

1 bag of frozen berries (I usually get a mix of frozen strawberries, blueberries, blackberries and raspberries from my favorite grocery store), Juice from ½ lemon Agave/maple syrup to taste.

1) Add all ingredients into a small sauce pan and cover with a lid. Let it simmer on low for 1-1.5 hours or until it thickens. You can adjust the sweetness by adding more or less of natural sweetener such as agave or maple syrup.

Store in the fridge up to 1 week.

VEGAN NO-BAKE CHOCOLATE TART

SERVINGS: 6-8 DIFFICULTY: BEG/INTERMEDIATE TIME: 1.5 HRS FOR THE CRUST

7 pitted dates (soaked them in warm water for 30min) ½ cup cashews 2 coconut cookies of your choice 2 tablespoons melted and cooled coconut oil 1 tablespoons coconut flour.

FOR THE FILLING

:1 bag of dark chocolate morsels 1 tablespoon melted coconut oil Coconut cream from 1 can of coconut milk (not the liquid part).

DIRECTIONS

1) In the food processor, blend/pulse all ingredients for the crust until the dough comes together. If it’s not thick enough – add more coconut flour. If it’s too thick, you can add 1-2 tablespoons coconut milk or any other nut milk. Place the dough mixture into a fluted 9 in tart pan with removable bottom and press firm on the bottom and on the sides.

Refrigerate for 15min.

2) Next, make the filling. Place the chocolate morsels and coconut oil into a microwave safe bowl and microwave for 1 min (two 30 sec intervals). Stir until completely melted.

Then add the coconut cream and stir again until it’s well mixed together. Pour the chocolate vegan cream on to prepped crust and refrigerate for 15min. Garnish the tart with toppings of your choice. I used – dried freeze strawberries (crushed and whole), while chocolate morsels, chopped cashews, dark chocolate shavings, mint leaves and flowers *Note: always check if the flowers are edible.

HAVE DESSERT WITH GIANNA words by Gianna

ABOUT HER "I make and sell granola locally. I also work for a company called Ooooby (Out Of Our Own Backyards) where we box up locally grown, seasonal, organic produce and deliver it to hundreds of families each week. Customers can add several local artisan products to their box including my homemade granola, which is super cool. I love getting creative with colorful foods and will be teaching my third class at Whole Foods this summer with the theme being ‘Beautiful Breakfast Ideas.’

@NUTRITIOUSLYDELICIOUS_

DIRECTIONS 1

For the Granola Crust, combine the Naked Nola, melted coconut oil, zest, and vanilla in a food processor and whiz until it is no longer crumbly and can be molded with your hands.

for granola crust: 12 ounces Naked Nola 4 tablespoons melted coconut oil Zest from 2 oranges 1 teaspoon vanilla

2

Next, spread and flatten out the crust evenly on the bottom of an 8″ x 8″ baking dish.

3

For the Creamsicle layer, add all ingredients in a high-powered blender and blend until completely smooth.

for the Creamsicle layer

4

Pour on top of crust, then freeze over night.

1.5 cups raw unsalted cashews 1/3 cup pure maple syrup

5

When you are ready to serve, slice into squares and garnish with orange slices.

1/3 cup melted coconut oil

6

Enjoy!

6 tablespoons canned coconut cream (no liquid)

"Buying and using produce that is locally grown and in-season is super beneficial when it comes to being sustainable, eco-friendly, and nutritious.

Being part of a local CSA, like Ooooby, is an awesome way to get an abundant variety of produce during the seasons they’re the most fresh, ripe, and juicy.

Thanks to Ooooby, my fruit basket has been overflowing with this season’s citrus, which was the inspiration behind these creamy, dreamy orangeinfused cheesecake bars made with my homemade granola as the sweet, nutty crust. I hope you enjoy them!"

- Gianna

3/4 cup fresh orange juice (no pulp)

3 tablespoons orange zest 2 teaspoons vanilla 1/8 teaspoon pink salt

JENNIE @THEWEIRDOUGH

WWW.THEWEIRDOUGH.COM

WORDS AND RECIPE BY JENNIE LOVAN I am an elementary school teacher who has a passion for baking and creating recipes. I launched my blog on vegan recipes in 2016 and have been loving it. I’ve worked with plant-based brands as a recipe creator, blogger, and influencer to help promote their products and goods. Being in the kitchen and coming up with new recipes has become the perfect creative outlet for me (and my fiance, Patrick who gets to eat them!). I have a lot of intolerances which eventually led me to this vegan lifestyle.

Achieving my best gut-health is definitely helping me live my best life.

TIME: 35 MINS

BATTER: ½ cup cake flour 1 ½ cup all purpose flour 1 tsp baking powder Pinch of salt ½ cup apple sauce ½ cup maple syrup 1 tsp vanilla extract 1 tsp lavender extract 1 tbsp oil of choice ⅓ cup vegan butter

1 cup almond milk Juice of one lemon FROSTING: 1 cup vegan yogurt Food coloring or natural food coloring (pink pitaya powder and

recipe)

VEGAN LEMON LAVENDER DONUTS

STUNOD

blue spirulina was used in this

NAGEV

SERVINGS: 12-16 MINI DONUTS

DIRECTIONS: 1. Preheat oven to 350F. 2. Mix all the dry ingredients together in a large bowl. Mix all the wet ingredients together in a separate bowl and pour in with the dry ingredients. Mix all ingredients with a mixer or handheld mixer until blended. Do not mix for too long.

3. Pour batter into donut mold.

4. Bake for 25 mins.

5. Get the frosting ready by mixing the colors into the yogurt with a spoon. You may add a small amount of lavender extract or lemon juice to the frosting for a stronger lavender taste. Do not add to much or frosting will be too watery.

6. When donuts are done baking, allow them to fully cool before decorating.

CAROLINE'S KITCHEN Hi everyone! I’m Caroline, the founder and content creator behind Caroline’s Kitchen. I’m an 18 year old recipe developer currently finishing my senior year of high school in Los Angeles.

Caroline’s Kitchen started as an Instagram account in 2015 and has since evolved into a platform for me to share my love of food, nutrition, and wellness. Recipes are developed with the intention of using wholesome, unrefined ingredients to create food for everyone to enjoy. Food is meant to be shared, to be celebrated, and to bring joy, and I hope my recipes help showcase how easy and satisfying nourishing foods can be. They’re aimed to showcase a wide variety of ingredients and techniques to make cooking fun, inventive, and flavorful. Here’s to food that tastes as good as it feels.

CREAMY

GREEN

COCONUT

PASTA

WITH

BRAZIL

NUT

PARMESAN

SAUCE: 1/2 cup peas 2 cups spinach 1/4 cup parsley, chopped 3 cloves garlic 1/2 tsp sea salt 1 tsp lemon juice 2 tbsp full fat coconut milk 3 tbsp water BRAZIL NUT PARMESAN: 1 cup brazil nuts 1 clove garlic 1 tsp sea salt TO SERVE: 4-6 oz pasta 2 large handfuls arugula

WWW.CAROLINES--KITCHEN.COM

@CAROLINES_KITCHEN

INSTRUCTIONS: 1. Make the sauce by combining all of the ingredients in a food processor and blending on high until well combined, stopping and scraping the sides as necessary. Add more water if the sauce is too thick.

2. To make the brazil nut parmesan, simply add all of the ingredients to a food processor and pulse until the brazil nuts are broken down to small pieces, or a crumb-like consistency.

3. Once the sauce and brazil nut parmesan have been made, cook the pasta according to package instructions in a saucepan. Save 1/2 cup of the pasta water before draining.

4. Once the pasta is cooked, add a few heaping spoonfuls of the green coconut sauce to the saucepan over low heat and let it warm slightly. Add the cooked pasta back in with the arugula and stir everything together until the pasta is well coated and the arugula is wilted. Add more of the green coconut sauce and any pasta water as necessary to ensure the pasta is coated.

5. Divide the pasta between two bowls and top with brazil nut parmesan and freshly ground black pepper to serve.

CREAMY

GREEN

COCONUT

PASTA

WITH

BRAZIL

NUT

PARMESAN

SAUCE: 1/2 cup peas 2 cups spinach 1/4 cup parsley, chopped 3 cloves garlic 1/2 tsp sea salt 1 tsp lemon juice 2 tbsp full fat coconut milk 3 tbsp water BRAZIL NUT PARMESAN: 1 cup brazil nuts 1 clove garlic 1 tsp sea salt TO SERVE: 4-6 oz pasta 2 large handfuls arugula

WWW.CAROLINES--KITCHEN.COM

@CAROLINES_KITCHEN

INSTRUCTIONS: 1. Make the sauce by combining all of the ingredients in a food processor and blending on high until well combined, stopping and scraping the sides as necessary. Add more water if the sauce is too thick.

2. To make the brazil nut parmesan, simply add all of the ingredients to a food processor and pulse until the brazil nuts are broken down to small pieces, or a crumb-like consistency.

3. Once the sauce and brazil nut parmesan have been made, cook the pasta according to package instructions in a saucepan. Save 1/2 cup of the pasta water before draining.

4. Once the pasta is cooked, add a few heaping spoonfuls of the green coconut sauce to the saucepan over low heat and let it warm slightly. Add the cooked pasta back in with the arugula and stir everything together until the pasta is well coated and the arugula is wilted. Add more of the green coconut sauce and any pasta water as necessary to ensure the pasta is coated.

5. Divide the pasta between two bowls and top with brazil nut parmesan and freshly ground black pepper to serve.

THE ASCENSION OF LEO VANCE

" I HAVE NEVER KNOWN A TIME I DIDN'T EXPRESS MYSELF THROUGH MUSIC."

WWW.BOUTIQUEOFTOI.COM 15

Award-winning Canadian musician, Leo Vance, is one of THE most driven and purposeful artists in the musical industry today. As "Break Through Artist Of The Year" for 2017 at the Canadian Urban Television Awards, he expresses his unique creativity and life wisdom through his music. With his story, Leo Vance is helping the youth today with believing that they too can be free and allow their visions to become their reality. We had the pleasure of getting in contact with his publicist to interview him on his mission and background story. Become motivated and inspired while reading, "The Ascension of Leo Vance."

Leo Vance's musical career was practically waiting for him considering how quickly he started to get recognized for his work.

"I released my first 3 single from Jan-March 2017. I won " Break Through Artist Of The Year Award" at the Canadian Urban Television Awards in Toronto May 2017. I then released my debut album "The Legend Begins" In June 2017. I had the opportunity to perform at the Yonge and Dundas Square in front of packed audiences for both TDOT FEST and Youth Day Global and many other stage performances around Toronto.

WORDS BY LEO VANCE: "My music started when I given my first keyboard at the age of 13. I always had music in head for as long as I can remember. Fruity Loops was the first program I taught myself.

From there I took voice and piano lessons. I learned my chord structures and from there started to play out and create the music that was in my head.

I was to young to attend full time music programs, so I took part-time courses at Metalworks, where I received my pro-tools certification.

While in high school I started to build my library of music productions and develop my sounds and started to write lyrics. I had many people tell me I was stronger as a producer and not come out as a recording artist. I already knew I had to develop myself more as a an artist, and I love challenges. I never let anything limit me. I believe everyone has their lane and I have my own. I was accepted into the Remix Project here in Toronto. A lot of well known Canadian talent comes from the Remix. The Remix Project is an incentive program for youth to get mentored by industry professionals, to learn more about your craft. It's a hands on program and I was accepted for music production. I learned so much there and had many great mentors. They also have a Chicago chapter as well.

To be honest I have always wanted to be an artist. My major demographic is youth, and right now they need powerful, positive messages, a reason to be whatever they see themselves to be. I believe that you can be more than just one thing, have more than just one dream, and you will only know if you try everything. I was blessed with parents who are both very creative and musical to be open to all the things I wanted to do. My confidence to go public came from the ability to have the freedom to be an artist and explore creativity. I have never known a time I didn't express myself through music."

TOI Magazine: What inspires you when writing your songs?

pocket. This is difficult for me as I never of it.

LV: I mostly hear the music in my head first. I could be walking, in a car shopping, playing my keyboards. The lyrics just come and then I just write them down in my phone. I have to be doing something tho sitting and writing is not my thing.

had the need to fit in and I was never told growing to be something specific. I make music to inspire and tell a story. I am independent so it's about finding the right way to market what I am creating. Also, I saw something Diddy said the other day on Instagram, he was talking how hard it was listening to something new everyday, and how he was afraid it was becoming diluted and mass produced he said "Artists, have to special and unique in their own right, if you gonna be in the game be great because you could also be a part of the noise."

TOI Magazine: What is one childhood memory you have that is directly connected to your passion in music? .

LV: My mother was a singer and writer and my father was a music producer.

Growing up it was all about music. Even as a baby, I remember going to the studio with my dad and being fascinated by all the all the lights and knobs and music. You could say I grew up in the studio.

TOI Magazine: What motivates you to keep striving in your music career?

LV: What motivates me to keep striving is remaining independent. There is something special about being independent. It forces you to learn and keeps you in the process towards your own goals. My mother owns her own business and I watched her build her business from the bottom up with just one client. She taught me to be fearless, take risks and create your own opportunities. But mostly never ever give up.

TOI Magazine: Have you run into any battles so far with your music? How have you overcome them?

LV: I wouldn't call them battles for me, it's mostly challenges. It may sound cliche', but I don't like to be put in a specific genre or category. I sometimes get pressure or advice that I need to be more like what is happening now in rap or hip hop, or just simply fit into a

TO Magazine: If you could do a collab with any artist, who would it be and why?

LV: Dr Dre. Hands down. To be in the studio with him would be probably be the best thing in life that could happen to me both on the producer side and the artist side of me. Prince and Michael Jackson would have been on that list as well.

TOI Magazine: How would your describe your style of music?

LV: My music caters to generation X and Y. My music is a mix of hiphop, soul, and chill vibes.

TOI Magazine: Do you ever get stressed on your journey?

LV:I am really a laid back guy and very peaceful. Stress comes with the territory, I don't know a time when stress was not part of the equation. I have to admit It is hard to turn off the music and career because I never really stop. I think balance is more what I need to work on. My family is always telling me to eat, sleep and drink more water cause those bare necessities i forget to do. I don't really like to make it about me, but I guess if I am vehicle for this music, I need to take care

@LEOVANCEMUSIC www.leovancemusic.com

FAILURE IS NOT AN OPTION BRECREATION IS A HIGHLY DEVOTED RAPPER FROM MARYLAND THAT WE HAVE GOTTEN THE PLEASURE TO SPEAK WITH. FROM GARY VEE TO 50 CENT, BRECREATION EXUDES HISÂ COMMITMENT TO HIS CRAFT WITHIN THIS INTERVIEW TO AN EXTENT THAT IS SO REAL YOU CAN'T HELP BUT LIKE HIM.

MOST PEOPLE WOULD’VE THOUGHT IT WAS A JOKE IF YOU TOLD THEM BACK THEN. TOI Magazine: When did you start creating music? What

TOI Magazine: What motivates you to keep striving in your

pushed you to go public with your music?

music career?

B: I started officially releasing music almost 4 years ago,

B: Multiple things. I really feel like I can change people’s

but I’ve been writing since I was in the high school. Funny

lives with my music, at the end of the day I’m just a dude

thing about me that most of my high school friends didn’t

living in the same society as you guys so the fact that I’m

know at the time, ya boy could spit bars on the low. It

able to express my experiences in a unique way makes me

wasn’t until right before college that I was proud enough of

want to create as much as I can. I also feel like I provide a

my work to go public with it. I had rapped for a small

combination of skills that hip hop has never seen and when

handful of people before going public, but most people

my career is over and I want to have established that I

would’ve thought it was a joke if you told them back then.

contributed in my own way, and that my work was appreciated.

TOI Magazine: What inspires you when writing your songs?

TOI Magazine: )Have you run into any battles so far with B: I’m really inspired by the vibe of a song. the melody of

your music? How have you overcome them?

the beat I’m working with always makes me FEEL a certain way and that feeling is what drives a song. Some people

B: Not to sound cheesy, but music is a constant battle. So

ask: “do you find a beat first then write, Or do you have

many songs I pour my heart into or give all my energy to end

stuff written that you find a beat to? Or do you just make it

up throwing it away. Most people don’t realize how many

all from scratch yourself??”. My answer to that is that it

hooks and verses I come up with that never see the light of

always depends on the song and the timing, because each

day, simply because I hold myself to a high standard and

song tends to be different and in that sense there’s really

only want to put out the best of my work. Pushing yourself to

no perfect formula. There’s been times when I’ve done some

make only the best can be a lot on a person. It’s also

of each, but i usually start writing after I hear or help

expensive af to be an independent artist and do it the right

create the instrumental because it allows me to associate

way, neither of these things have prevented me from being

the vibe with lyrics related to it. However, I jot down every

successful but I always find myself struggling with those.

time I have a cool idea and I pull from that list in my songs.

I’ll literally write a bar or 2 in my iPhone notes, sometimes

TOI Magazine: If you could do a collab with any artist, who

not even a second line to rhyme with it, just so I can have

would it be and why?

cool ideas when I’m ready to lay it down in the studio.

B: ANY artist, Kendrick Lamar. My man is the best rapper TOI Magazine: What is one childhood memory you have that

alive right now, and my personal favorite artist. But I would

is directly connected to your passion in music?

also really love to work with “Anders”, dope singer from Canada. I don’t love comparisons but his music is similar to

B: This question brings up such an important moment for me,

The Weeknd, really talented singer with smooth/trap beats.

if this moment didn’t happen there would definitely be no

He’s been killin shit the last year or 2 and I think our styles

Brecreation. I was in elementary school, maybe 3rd or 4th

would mix really well. HMU when you’re ready Anders, we’ll

grade, when my brother had a friend over from school, one

get it poppin.

who had never came over before. We hit up the TV set in my parents room, because you know how kids get down on the

TOI Magazine: How would your describe your style of

play dates, and he turns on “BET”. Remember, this is back in

music? Who does it cater to?

the day when they actually played music videos. First video that comes on is 21 Questions by 50 Cent. I can’t tell you

B: I call myself a hip hop artist to sum it up. I rap, I sing,

what it is about this song and this video that made me fall

and sometimes my music can peek into completely different

in love with hip hop, but the way his voice fit over the

genres, but the roots will always be hip hop. I also consider

drums, mixed with the swag of 50 rapping in the video, was

myself a lyricist, lately I’ve been focusing a lot on the vibe

enough to have me hooked. I was probably listening to some

and the melody of my vocals but I always have to deliver

veggie tales before that (don’t get me wrong, VT is dope) so

substance in my words. It caters to people relatively the

it opened up a whole new world for me. I actually wrote a

same age as me, but hey. I’ve seen grandparents bump my

verse in 5th grade and for a 5th grader, it was fire...but

shit. So who knows, music is so subjective.

ever since the moment I was introduced to it, I’ve loved it.

TOI Magazine: The life of a musical artist is not an easy

We had said we never wanted to be strangers and I started

one. How do you balance your personal life and musical

writing about that being exactly what we were. But as I

career?

created it it became more about the lost relationships between everyone that I used to be friends with that I’m

B: Right now I’m a senior in college (Towson University) and

now not. Some relationships fizzle, which is all good, but I

I’m in my last semester, about to graduate. So I have a lot

was focused on all the people who really aren’t in my life

of school work that gets in the way and it can be stressful.

anymore and about how I don’t even have time to entertain them.

Somehow I’ve been able to prioritize music and still get through school with pretty good grades. Shit can be difficult at times for sure, I wouldn’t lie to you lovely people. But winners win (shoutout Garyvee for that quote) and I consider myself a winner so failure isn’t really an option in my head even though it’s possible in real life.

Tough recording sessions, tons of self promotion, paying out of pocket, all things that I’ve had to push through. But on some real shit, the artists who really want it push through. It’s pretty clear who’s in it for the music and who’s in it for the image/act.

TOI Magazine: "Strangers" is one of your most popular songs!! How did the idea for sing come about? How long did it take to create? Who helped you with the final process?

B: Strangers broke all types of personal records for me on Spotify. It caught some traction and took me from 150 monthly listeners to over 5,000 in 48 hours, I was hyped as a MF. So thanks for all my Spotify listeners for runnin the numbers up...I worked with a really dope producer named Trappie Chan for this one (Shoutout Blvckout) and the moment I heard what he had laid down I knew I was using it and it was the next song. Sometimes I know instantly and this was one of those cases. The vibe of the instrumental set me up to spill about some personal things and about how It can feel like I’m in this alone. The concept was originally made about an ex girlfriend that I now don’t even talk to.

PHOTOS OF BRECREATION'S MIXTAPES & MIXTAPE RELEASE PARTY.

STREAM INSTAGRAM:

@BRECREATION TWITTER: YOUTUBE: BRECREATION

@BRECREATION

HEALTH WITH

KISHA "I’LL NEVER FORGET AND NEVER WANT TO GO BACK TO."

@HEALTHWITHKISHA

LOVING MOTHER, WIFE,FORMER MAKE-UP ARTIST, & VEGAN HEALTH YOUTUBER FROM THE SAN FRANCISCO BAY AREA, ANSWERS QUESTIONS THAT MANY OF US HAVE BEEN WANTING TO GAIN WISDOM AND GUIDANCE ON. ENJOY THIS VERY RELATABLE INTERVIEW & BECOME MOTIVATED TO STRIVE IN YOUR WEIGHT LOSS JOURNEY TOO. 24 WWW.BOUTIQUEOFTOI.COM

WHY DID YOU MAKE THE DECISION TO START YOUR WEIGHT LOSS JOURNEY? I initially started my weight loss journey July 27, 2016 it went very well, I lost 90 pounds in less then one year! I made the decision to start my journey because I was tired of what I was seeing in the mirror, also it’s NEVER a good feeling when you’re in the shower and you look down and can’t see your vagina, it’s a feeling I’ll never forget and never want to go back to.

WHAT MADE YOU WANT TO SHARE YOUR WEIGHT LOSS JOURNEY WITH YOUTUBE? I knew there were tons of people women and men who could relate with what I was going through, why hide? When you have a platform? it’s selfish, even if you help only 1 person through their struggle it’s better then keeping it to yourself, there’s always someone who can relate to your situation I don’t care what it is. Sharing my journey has definitely helped me, the messages and comments I get are so amazing, it lets me know I’m not in this alone, I’ll forever be grateful for the people who support me and share their stories with me! It makes my heart smile.

YOU HAVE DONE A VARIETY OF DIFFERENT WEIGHT LOSS REGIMENS AND SHARED THEM ON YOUTUBE, BUT WHICH ONE HELPED YOU SEE THE MOST PROGRESS? High carb veganism, It’s amazing! I don’t feel restricted AT ALL! along with portion control and exercise 6 days a week, the weight just falls off.

WHAT HAS BEEN THE HARDEST CHALLENGE ON YOUR PATH OF A HAVING HEALTHIER LIFESTYLE? WHAT DID YOU DO TO OVERCOME THAT BATTLE? Not really wanting to workout some days, but I just rely on discipline not on motivation, motivation is not sustainable enough, you need dedication, determination and discipline to accomplish anything in life.

THERE IS A MYTH THAT WOMAN CANNOT GET THEIR BODIES BACK AFTER HAVING CHILDREN, BUT YOU HAVE DEFINITELY BEEN ONE OF MANY STRONG MOTHERS WHO HAVE PROVEN THAT FALSE. WHAT ADVICE WOULD YOU GIVE TO MOTHERS WHO HAVE CLOUDED JUDGEMENT IN THEIR MINDS FROM BELIEVING THAT MYTH, BUT WANT TO LOSE WEIGHT? That’s BS! if other mother’s have done it what makes you any different?

We all have the same power over our bodies and minds, some of us just have less will power then others, but that’s OK! figure out a concrete reason to make you want to be a better you and ride that wave until the wheels fall off and when those wheels fall off think of something else to drive you, it’s all about your mind set.

WHAT TYPE OF EXERCISE DO YOU PERSONALLY DO? I absolutely LOVE HIIT (high intensity interval training) it melts the body fat off of you while preserving muscle! My typical HIIT training day is 30 minuets, 5 minuet warm up on my treadmill, then 30-60 second burst of speed at 9.0 on a 10 incline followed by a 60 second rest, I repeat that for 20 minuets then end with a 5 minuet cool down.

ON DAYS THAT YOU DO NOT FEEL UP FOR COOKING VERY MUCH, BUT STILL WANT TO EAT HEALTHY, WHAT DO YOU TYPICALLY EAT? Subway or chipotle, they have a lot of good healthy vegan options, also Thai restaurants have lots of healthy vegan opinions.

YOUR EATING HABITS ARE SO AMAZING AND ANYONE IS ABLE TO SEE THAT YOU ARE A VERY HEALTHY EATER. DO YOU EVER HAVE CRAVINGS FOR NOT-SO HEALTHY FOODS? Absolutely! I LOVE potato chips, and on my cheat days honey, I cheat AWAY!!! as long as there Vegan and soy free I gotta have it.

KHANH LE

MOdel: KHANH LE INSTAGRAM: @leflvckz_ PHOTOGRAPHER: CATHERINA ROCÍO INSTAGRAM: @catherinarocio / Facebook: Catherina Rocío Website: http://catherinarocio.de (Contact Info: catherinarocio@gmail.com Whatsapp: +4915234119230)

With Photographer

CATHERINA ROCÍO

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