In the ultimate quest for inner beauty and outer radiance, Marie Claire asks our favorite pioneers to share information about finding balance in their busy lives. Read it all here, in Beauty inside and out.
For Antoni Porowski, self-care is a delicate balance that includes a delicious smell, lots of supplements, and a decadent diet (when the mood takes you). In honor of the release of his new cookbook, Let’s go to dinner– which he wrote with co-author Mindy Fox – Porowski chatted with Marie Claire about all things wellness, and how it can sometimes be as easy as cooking at home.
âNothing gives me a greater sense of joy or purpose than when I’m able to do something in my own kitchen,â says the 37-year-old. But because his busy schedule often prevents him from preparing five-course meals, he has had to find other ways to stay focused. In front of strange eye The host shares the aromatherapy scents that help him feel calm, the recipe he associates with reality TV, and the game-changing toothbrush in oral care.
Phone calls and FaceTimes
âSuch a great form of personal empowerment, for me, is just connecting with other people – my sister, my dad or my best friend, Reema. Because if I don’t connect with other people , I’m stuck in my head and I’m starting to think I’m the only one going through everything I’m going through. It puts everything in perspective. “
âI love my supplements. It’s such a fun ritual in the morning before going to the gym. This vitamin C is not water soluble. It doesn’t taste too bad, it’s like a strange, runny gum that doesn’t really have any flavor. “
âIt raises your serotonin levels. So if you don’t want to drink alcohol as an evening drink, but want something that makes you feel good, cool and relaxed without weird decompression, caffeine or CBD, [this works]. And it’s flavored with a bit of monk fruit – in general, I really don’t like monk fruit, but I like it in this formula. “
“You are not exhausted at the end, but you just feel like you are in contact with your body.”
âPerfumes are very important to me. Tata Harper has a stress relieving scent oil – I roll it in my hands, clap my hands together to activate the scent, then rub my earlobes and fly the scent over my face. . This immediately calms me down. ”
Mistral Body Wash
“The scent of teak wood weirdly reminds me of Abercrombie & Fitch stores, when I was in college, trying to convince my parents to buy me overpriced muscle t-shirts. It’s very woody and smoky, and it there’s something really cool about it, especially when fall starts to hit. “
Organic Tonic Research P50V 1970
âThere’s a bit of Worcestershire in it, I think, so it gives you a bit of a burning sensation. It opens up my pores, and I’m telling you, whatever I put on my skin, because of that toner, that just sucks in it. “
Fortuna Skin Rinascita Delle Regenerating Balm Olive
âI was convinced my skin was going to break out when I first tried it – because my skin is quite sensitive – but it’s not. It smells good and it’s super luxurious. ‘applies, and a little bit goes a long way. “
Marashi Oral Health sonic toothbrush
âA lot of the electric toothbrushes I’ve tried before tend to vibrate a lot. This one just has that buzzing pulse. It eliminates much of the day’s buildup (even after eating a lot of cheese). The battery lasts. It’s nice. It’s a bit smaller than most electric toothbrushes. It really makes me happy to brush my teeth. “
Luminous dew mist for Tatcha skin
“It’s a little salty. It gives you that vibe like you’ve just stepped out of the ocean. Your skin feels nice, firm, and mineral.”
Recipe for success: Croque Signore
One of my favorite things growing up was a Croque Madame or a Croque Monsieur; it is available in just about all French bistros. It’s just the most decadent sandwich, like a weird inverted grilled cheese that’s stuffed with all kinds of yummy stuff. So [my co-author and I] wanted to play with [that concept].
[The recipe] was actually one of those happy mistakes when it was a Saturday morning, and I didn’t have any ham. But I had mortadella. I am obsessed with mortadella. As a child, I was not allowed to have bologna at home – we were a Polish household – so it was all ham and cold cuts. When I first discovered mortadella, whether with olives or pistachios, I thought it was the bee’s knees.
For me, [the Croque Signore] is pure happiness. A sandwich for dinner? This is what we can do as adults. It’s something I do for myself on my own, more than anything. This is my special gift. [I make it] midweek when I’m just tired and ready to feel like it’s the weekend. I sit [to eat it] and watch Love Island UK where the new episode of Real Housewives is out. [Laughs.]
1/4 cup unsalted shelled pistachios
4 tablespoons (1/2 stick) unsalted butter
1/4 cup all-purpose flour
1 Â½ cup whole milk
1 tablespoon of Dijon mustard
1/4 teaspoon kosher salt
Freshly ground black pepper
8 slices (1/2 inch thick) rustic bread
6 ounces of mortadella, thinly sliced
8 ounces thinly sliced ââprovolone cheese
1/3 cup chopped pepperoncini, plus more for serving
1/3 cup minced fresh basil leaves (optional, but love it)
1 teaspoon grated lemon zest
Make the Croque Signore
Heat the oven to 425 Â° F. Line a baking sheet with parchment paper.
Spread the nuts on a small baking sheet and cook until fragrant and lightly toasted, about 5 minutes. Let cool, then roughly chop.
For the bÃ©chamel: Melt butter in a medium saucepan over medium heat. Add the flour and cook, stirring constantly, until fluffy and pale, about 3 minutes. Add milk, 1/4 cup at a time, stirring constantly, until combined and smooth. Then continue cooking, stirring occasionally, until the sauce thickens, about 4 minutes. Remove from the heat and stir in the mustard, salt and a generous grind of pepper.
To assemble: Arrange the bread on a work surface and distribute the slices evenly with the bÃ©chamel (about 3 tablespoons per slice). Arrange 4 of the slices on the prepared baking sheet, bechamel side up. Garnish with mortadella. Continue making the sandwiches, using half the cheese and all the pepperoncini, pistachios, basil, if using, and lemon zest, then top with the rest of the bread, bechamel side up. Top the sandwiches with the remaining cheese and season with pepper.
Bake sandwiches until tops are bubbly and golden, 12 to 15 minutes. Serve with additional pepperoncini on the side.
Recipe taken from ANTONI: LET’S MAKE DINNER Â© 2021 by Antoni Porowski with Mindy Fox. Photograph Â© 2021 by Paul Brissman. Reproduced with permission from Mariner Books, an imprint of HarperCollins Publishers. All rights reserved.
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