PURELY SUMMER. a purely elizabeth publication.
PURELY CHATTING with Kayla Itsines the BBG founder and Instagram sensation chats workouts, diets + inspiration
S'MORES 5 WAYS
yes, you can make s'mores into a cocktail, pie, toast, ice cream + rice crispies!
a purely gluten-free + plant-based publication
welcome TO PURELY SUMMER.
EDITORIAL + DESIGN: caroline caligari
RECIPES + PHOTOGRAPHY: elizabeth stein
Copyright Â© 2016 by purely publishing, inc.
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travel essentials. summer
a gift for you we'll be including a MINI BAG of our new PROBIOTIC GRANOLA in all Pitaya Plus online orders
7/17 - 7/31
This deal is only live while supplies last, so get your order in + add some Chocolate Sea Salt or Maple Walnut crunch to your refreshing, pink dragon fruit smoothie...
purely elizabeth. ®
SHOPPING GUIDE. As you can tell—we're pretty serious about our smoothies. We play around with different flavor combinations, superfoods, add-ins and toppings to make yummy smoothie bowls to fit our mood, cravings and the season! Here are the basics to get you started...
FRUITS + VEGGIES Start with a combination of fruits. You can mix these up and get creative. We like to use a banana or a half an avocado to create an extra creamy texture. We always add greens to top off the smoothie! Our go-to's are frozen kale or spinach—they make great nutrient-rich fillers, that when mixed with other ingredients, you can't even taste!
BANANA MANGO STRAWBERRIES PINEAPPLE BLUEBERRIES BLACKBERRIES
RASPBERRIES KIWI BEETS AVOCADO SPINACH KALE
LIQUIDS + BASES Next up: a liquid or base. We usually go for a non-dairy milk, yogurt or coconut water. Another favorite base of ours are the Pitaya Plus Smoothie Packs or even cold brew coffee. If you have no liquids on hand, just use water!
SUPERFOOD + PROTEIN POWDERS
glowing greens SMOOTHIE INGREDIENTS: 1 banana 1 small bunch of grapes Â½ cup spinach 1 scoop of Vega One French Vanilla Nutritional Shake 1 cup Original Ripple Milk
TOPPINGS: Purely Elizabeth Original Grain-Free Granola Coconut Flakes
NOW AVAILABLE AT STORES NATIONWIDE.
PURELY CHATTING with
How did you first get started? Since I started personal training, my focus has always been on training women. I had images of my clients’ progress on my phone, and it’d take forever to scroll back through my pictures to find them to show new clients. It was my little cousin who suggested to keep them all on an Instagram account. As I was unable to physically train women on the other side of the world, my partner, Tobi suggested that I create a guide, so that I could help women from all over the world. This is when we developed the Bikini Body Training Guide (BBG) for women to download anywhere, anytime. I’ve now recently released my Sweat with Kayla app, which allows you to access my nutrition and training advice all at the touch of a finger! It’s like a personal trainer in your pocket!
What is unique about BBG compared to other workout programs? I personally believe what sets the BBG workouts apart from others is that it is focused on the way women feel and their strength and confidence not on how they look. I believe that there is so much
more to working out than just losing weight and looking good, it’s about FEELING good. It’s such a great feeling to be gaining confidence and being part of such an incredible community of women who are all developing healthy habits that they can maintain for life!
BBG has grown like crazy in just two years, what do you think was the biggest catapult in causing it to go viral? It’s so exciting to see how far the BBG Community has grown over these last few years, and there’s no slowing down! I think one of the biggest moments for me was stepping out on stage at our first world tour in 2015 it was bigger than I ever imagined! Social media has also been such a great tool for me to connect with the community and also use it as a platform to share the incredible life changing transformations with everyone! In saying that, I don’t believe the amount of followers I have makes me “famous”. I’m just a normal girl that has been blessed with the most incredible opportunity to help women work towards being better, fitter and stronger versions of themselves every day. I don’t believe it’s the number of followers you have, but what you can do to help and make a positive impact on the lives of those followers that is important.
BBG is so different from other programs in that you actually SEE results. How long did it take you to refine the program so that people really see a difference? I trained my clients using my own unique training style for more than 4 years prior to releasing the BBG, and my focus has always been to motivate women to be happy and confident. I believe one of the most important parts is understanding what your goals are, being consistent and also being kind to yourself. I personally believe that having realistic goals that fit into your lifestyle and working on them consistently can help you feel amazing.
The daily workouts are a quick 28 minutes each. What's the benefit of these shorter workouts? I hear many women tell me they want to make a difference in their fitness and confidence, but they don’t have enough time. I wanted my 28 minute workouts to be able to fit into women’s busy lifestyles, and when it works out to being only 2% of your day, it’s so much easier to fit into your schedule! And the best part is that you can complete these workouts from the comfort of your own home. I want to make it my personal mission to show women that you don’t need to spend hours at the gym in order to be active and healthy and to see results!
with regular exercise) is so beneficial for this. In saying that, it is so important that you fuel your body with foods that are beneficial for you and make YOU feel great!
What bestresult workouts are your go-to's for arms, abs and legs?
It really depends on how I’m feeling! Sometimes I’ll have a piece of fruit such as mango, chicken and rice, or tuna on whole wheat crackers.
I personally believe that a balance of different types of exercises that help target a combination of muscle groups works best, which is what you’ll find in my Sweat With Kayla app. My training method consists of 28 minute resistance training sessions, which you do 3-4 times per week. I also recommend HIIT (High Intensity Interval Training) and LISS (Low Intensity Steady State) training sessions on other days as well as rehabilitation sessions and rest.
Do you follow any sort of diet? I enjoy eating foods that align within my Nutrition HELP (Healthy Eating and Lifestyle Plan), which includes all the five main food groups. Fruits, vegetables, grains, legumes and dairy as well as a small amount of healthy fats are a part of my daily meal plans, and are also within my Sweat With Kayla app. I have so many clients telling me that they are lacking energy and I find that a healthy diet (along
What foods and snacks do you eat for workout fuel?
What are your favorite words of motivation? I think my favorite words of motivation have come from my dad… He was the one that encouraged me to follow my passion within the health and fitness industry. My grandparents didn’t think it would be a good profession for me (they are very traditional Greek), so they discouraged me to continue to pursue my career as a personal trainer and I almost didn’t do it because I love and care so much about what my family thinks! That’s when my dad stopped me and said, “Are you going to stop doing something you love because someone doesn’t like it? You do whatever YOU want to do and whatever makes YOU happy.” It’s always stuck with me and continues to motivate me each day.
5 s e r o m ' s ays w
sâ€™mores pie with granola + graham crust gluten-free, vegetarian 1 Â˝ cup gluten-free graham cracker 1 cup Purely Elizabeth Chocolate Sea Salt Probiotic Granola 5 tbsp vegan butter 2 tbsp peanut butter FILLING: 1 cup canned coconut milk 12 oz semi-sweet chocolate, chopped 2 tbsp coconut oil TOPPING: 6-8 marshmallows, cut in half
Preheat oven to 350Â°F. In a food processor, add graham crackers, granola, vegan butter and peanut butter. Process until grains are finely chopped and formed into dough like consistency. Press mixture into a pie pan and place in the oven for 10-12 minutes. Meanwhile, heat a pot over medium to high heat. Add coconut milk and bring to a boil. In a separate bowl add chocolate and coconut oil. Pour boiling coconut milk over chocolate and coconut oil and whisk until a smooth consistency is formed. Pour over the pie crust and store in fridge until chocolate has hardened. Put the oven on broil. Add marshmallows on top and place in the oven for 5 minutes or until marshmallows are toasted brown.
s'mores ice cream gluten-free, vegan 2 cans full fat coconut milk ¼ cup coconut sugar 2 tbsp vanilla extract ¼ tsp arrowroot powder 1 ½ cups chopped gluten-free graham crackers ½ cup vegan marshmallows, chopped ¼ cup good quality dark chocolate chunks, coarsely chopped In a pot over medium to high heat, add coconut milk, sugar, vanilla and arrowroot. Bring to a boil. Take pot off the heat and allow to cool. Add in graham crackers, marshmallows and chocolate. Place into ice cream maker according to manufacturers directions.
nuttzo chocolate peanut butter + marshmallow sâ€™mores toast gluten-free, vegetarian 1 slice of gluten-free bread 1 Â˝ tbsp NuttZo Chocolate Power Fuel 3 marshmallows cut in half Spread NuttZo Power Fuel on toast. Add marshmallows on top and place in the toaster until marshmallows are toasty and browned.
s'mores cocktail gluten-free, vegetarian 1 toasted marshmallow 1 tbsp chocolate ganache (recipe from sâ€™mores pie filling) 1 tbsp gluten-free graham cracker crumbs ice 1 oz vodka 2 oz Almond Milk Baileys Place graham cracker crumbs on a plate. Rim a martini glass with chocolate ganache, and dip in graham cracker crumbs. Fill your cocktail shaker with ice, add the vodka and Bailey's and shake. Pour into martini glass and serve with a toasted marshmallow.
s'mores crispies gluten-free, vegetarian Âź cup peanut butter 10 oz package marshmallows 3 cups Purely Elizabeth Chocolate Sea Salt Probiotic Granola 2 cups Purely Elizabeth Original Granola + Puffs Cereal 1 cup gluten-free graham crackers, chopped In a large pot over low to medium heat, add peanut butter and marshmallows. Stir until melted and well combined. Add in granola, cereal and graham crackers. Grease well a 9 x 13 inch pan with coconut oil. Spread mixture in pan.
italian night The inspiration for Italian Night came from my newest cocktail obsession: the Limoncello Spritzer. Limoncello, prosecco, club soda and basil combine for a palette-pleasing, refreshing libation AND my new go-to summer drink! The rest of the dishes on the menu are equally as light, yet as with all Italian dishesâ€”incredibly flavorful + satisfying. Buon appetito!
FETA, BEET + PISTACHIO SALAD gluten-free, vegetarian 4 beets, red and golden 1 tbsp olive oil 1 tbsp honey lemon, juiced ½ cup feta cheese ¼ cup pistachios sea salt
Preheat oven to 425°F. Place each beet in aluminum foil. Roast for 40–50 minutes. Meanwhile, in a small bowl, whisk together honey, oil and lemon. Set aside. When beets are done, remove foil covering and let them cool. When beets are cool enough to handle, rub off the skins and discard. Cut beet into 1” pieces. In a large bowl, assemble salad with beets, crumbled feta, chopped pistachio. Toss with dressing and serve.
GRILLED ROMAINE SALAD gluten-free, vegetarian 1 head of romaine Â˝ cup shaved Parmesan cheese Â˝ cup chopped hazelnuts balsamic glaze Heat a grill to medium to high heat. Cut romaine into quarters lengthwise. Place romaine on grill and grill for 2-3 minutes a side. Serve with Parmesan, hazelnuts and drizzled balsamic glaze.
PEAS, STRAWBERRIES + BURRATA SALAD gluten-free, vegetarian 2 cups sugar snap peas, cut in half width-wise 2 cups pea shoots or arugula Â˝ cup sliced strawberries 1 4-oz ball of burrata balsamic glaze On a large plate, assemble salad ingredients. Drizzle with balsamic glaze and serve.
ZUCCHINI CHIPS gluten-free, vegan 2 zucchini, sliced into ¼” rounds 1 cup almond flour ½ tsp garlic sea salt 2 eggs 2 tbsp coconut oil marinara sauce In a bowl, combine almond flour and garlic sea salt. In a separate bowl, whisk eggs. Dredge zucchini in egg mixture then almond flour to coat. Set aside. Heat oil in a large skillet over medium high heat. Cook zucchini in batches, 2-3 minutes per side or until golden. Serve with warm marinara sauce.
RAVIOLI WITH GRILLED ASPARAGUS, MUSHROOMS, LEMON + CHOPPED HAZELNUTS gluten-free, vegetarian Cappellos Lasagna Sheets Kite Hill Vegan Ricotta 3 tbsp olive oil 2 cloves garlic, minced 1 bunch of asparagus, grilled and cut into 2” pieces 8 oz oyster mushrooms 1 lemon ½ cup chopped hazelnuts
Lay out defrosted lasagna sheets. Place a tbsp of ricotta ½ inch from the edge of sheet. Depending on size of desired ravioli, continue placing ricotta until the end of the sheet. With your fingers, lightly spread water on the end of the lasagna sheet. Place a new lasagna sheet on top and press down on the edges to seal. Cut into squares with a knife or ravioli cutter. Firmly press down on remaining edges with your fingers to seal, adding a bit more water if necessary. Bring a large pot of water to a boil. Place ravioli in boiling water and allow to cook for 1 minute. Drain water and set aside pasta. Heat 1 tbsp olive oil in a large sauté pan. Add garlic and cook for 2–3 minutes. Add mushrooms and sauté for 7-9 minutes or until cooked through, add grilled asparagus, ravioli, 2 tbsp olive oil and juice of 1 lemon. Serve with a sprinkle of salt and chopped hazelnuts.
SICILIAN MEATBALLS gluten-free 1 lb ground organic grass-fed beef 1 egg 2 cloves garlic, minced ¼ cup Parmesan cheese ¼ cup pine nuts ¼ cup currants 2 tbsp chopped basil 1 tbsp olive oil Arrabbiata Sauce (such as Rao’s)
Preheat oven to 350°F. In a large bowl, combine beef, cracked egg, garlic, Parmesan, pine nuts, currants and basil. Stir to combine. Roll into 1” meatballs. Heat a large skillet over medium heat. Add 1 tbsp olive oil. In batches, cook meatballs until browned, about 2–3 minutes per side. Put in the oven and finish cooking for 15–20 minutes. Serve with Arrabbiata sauce.
STRAWBERRY PISTACHIO CUPCAKES gluten-free, vegetarian 1 box of Simple Mills Vanilla Cake Mix STRAWBERRY PISTACHIO FROSTING: 1 can coconut milk (refrigerated overnight, stored upside down) 1 tsp vanilla 3 tbsp coconut sugar 3 strawberries 1 tbsp pistachio liquor (optional) TOPPING: ½ cup chopped pistachios ½ cup chopped strawberries Make cupcakes according to packaging instructions. Meanwhile, open a can of coconut milk and scoop out the coconut cream (should be separate from the water). Place in the bowl of a stand up mixer. Add vanilla, coconut sugar, strawberries and pistachio liquor. Whisk together on high for 2–3 minutes. Top cupcakes with frosting and sprinkle with chopped pistachios and strawberries.
LIMONCELLO SPRITZER gluten-free, vegan Limoncello prosecco club soda basil In an ice filled glass, pour 1 cup club soda, 1 shot of prosecco and 1 shot of limonchello. Garnish with a basil leaf and serve.
6 MINDFUL MORNING RITUALS There’s no doubt about it – I am a morning person and I truly believe that how I start my morning sets the tone and intention for the rest of the day. With that in mind, I’ve devised a morning routine that works for me. These are the six things I do every morning to get my day started on a healthy track: 1. DRINK HOT WATER WITH LEMON + APPLE CIDER VINEGAR – this tonic of alkalizing lemon and apple cider vinegar is a small but effective way for me to hit the reset button every morning. It helps to cleanse my system and because I’m not a coffee drinker, it offers something warm and comforting to sip on as I wake up.
5. EAT A NUTRITIOUS BREAKFAST – My favorite meal of the day! Breakfast always consists of protein, fiber and healthy fat whether it’s eggs, a protein smoothie bowl with Purely Elizabeth granola or chia pudding. Again, my breakfasts vary depending on what my body is craving. 6. PRIORITIZE MY TO-DO LIST – Once I’m properly fueled, hydrated and energized, I take a look at my to-do list and decide where I’ll focus that day. I’m always more focused in the morning, so I tackle the most important and urgent tasks then.
2. MEDITATE – I spend some time meditating every morning. Ten minutes is all I need. I either sit in silence and set a timer on my phone or choose a guided meditation. I notice a vast difference in how I approach my day once I’ve given myself this time to clear my head. 3. JOURNAL MY VISIONS + INTENTIONS – While I’m not religious about this one, if I notice my mind is really active during my meditation, I take a few moments to journal stream of consciousness about what’s coming up for me or my intentions for the day. 4. START WITH MOVEMENT – After 45 minutes to an hour of alone time, I hit the gym. I must start my day with exercise because it makes me more focused and productive. How I exercise depends on what my body needs – I switch it up with cardio, strength-training or yoga.
MEET MARISSA: Marissa Vicario is the best-selling Author of Your Holistically Hot Transformation: Embrace a Healthy Lifestyle Free of Dieting Confusion and Self-Judgment. As an award-winning Certified Integrative Health and Nutrition Coach, Women’s Health & Lifestyle Expert and the Founder of Marissa’s Well-being and Health. visit www.MWAHonline.com
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