LIVELLO, the new dining concept taking over the signature restaurant of L’Ermitage Beverly Hills, offers guests a culinary destination where Italian and Asian meet in a free-form inspiration. Keenly aware of the gastronomic roots and rich contributions of both cuisines within the city of Los Angeles and the environs of Beverly Hills, Executive Chef Joseph Elevado pays homage with a menu that weaves together refined technique with Asian and Italian flavors.

The elegantly domed dining room of this gourmet Beverly Hills restaurant features a two-story wall of glass overlooking a lush garden patio, infusing the space with serene, warming light during the day. For al fresco dining, the patio evokes an urban garden setting, with a fireplace, waterfall and luxuriant greenery. Special occasions and events may be held in a separate private dining room with seating for up to 20 guests.

• AAA Four Diamond rated.
• Open for breakfast, lunch and dinner.

Chef Joseph Elevado, known for his Asian-inspired cuisine and training under acclaimed Chef Nobu Matsuhisa, will oversee the culinary program, from the conception of an innovative new signature restaurant to the historic lounge to in-room dining and poolside fare. From Nobu in New York City to Social House in Las Vegas, Elevado’s career is a culmination of his cultural upbringing, artistic expression and discipline, honed in esteemed kitchens throughout the country.

I got to enjoy Livello on January 10, 2012! Executive Chef Joseph Elevado and Pastry Chef Angela Ng served up and amazing array of soup, salad, sea urchin, steak and dessert platter! All of these items were paired with a glass of wine. You should check it out at: http://www.lermitagebh.com/dining-and-nightlife/livello-restaurant.html

bluEmber is pleased to offer contemporary California cuisine infused with flavors from around the world. Chef Sean O’Connell brings a sense of Southwestern cuisine to the menu, doing so with a modern flair. New dishes include Miso Glazed Chilean Sea Bass and Braised Wagyu Beef. Rather than overwhelm diners with dishes that combine too many tastes, O’Connell fills bluEmber’s menu with dishes that offer pure taste using sustainable ingredients that truly reflect dining at Rancho Las Palmas.

I got to enjoy the Wine Dinner and bluEmber featuring Chandon! The menu included artisan bread, seared sea scallop, roast pumpkin ravioli, vanilla salmon confit, roast tenderloin of beef, and green apple tarlet!

I picked Chef Sean O’Connell’s Seared Sea Scallop of the fabulous special menu. The Seared Sea Scallop was with grilled asparagus, argon truffle relish and Chandon etoile Brut. I loved to pairing of the champagne with the scallop! This meal was absolutely delicious.

Ray’s and Stark Bar has been hailed by Esquire as “One of the best new restaurants of 2011” and by the Los Angeles Times as “a feast for the senses.” The Mediterranean-inspired menu includes dishes from the restaurant’s wood-burning oven and grill, with an emphasis on farm-to-table, seasonal fare from executive chef Kris Morningstar. To drink: seasonal cocktails, a California-centric wine list, and artisan beers and spirits.

I enjoyed all the Winter Cocktails at Ray’s and Stark Bar from Paul Sanguinetti!

Their hot cocktails included Bobbin’ For Bourbon, Oaxacan Holiday and Singers Vacations. all these drinks included a housemade element from apple infused bourbon to cocoa infused dark rum! Yum!

Ray’s also had “On The Rocks” cocktails titled Mike’s Medicine and G-Funk Era. Mike’s Medicine included freshly squeezed lime juice, a bikini favorite, also egg whites! This drink is definitely bikini friendly!

They also offer stirred and shaken cocktails with the fun names of East of Manhattan, Night at the Museum, Park La Brea Power Lunch and Max’s Daquiri. All of these cocktails are so original, fresh and fun! This is a perfect place to go grab a drink with a friend.

http://www.patinagroup.com/restaurant.php?restaurants_id=133

Oscar Party Dip

3 tablespoons blanched almonds, lightly toasted

3 tablespoons walnuts, lightly toasted

3 tablespoons warm water

1 teaspoon fine grate lemon zest

1/2 cup miso

Place toasted nuts in a food processor and process until they form a paste.  Transfer mixture to a medium mixing bowl and add water, lemon zest, and miso.  Stir to combine and serve with fresh sliced radishes, beet chips, fresh crisp asparagus, carrots, celery, and green onion stalks.  

Recipe adapted from Food & Wine magazine March 2012 issue of Miso-and-Nut Dip.  

Chef Brendan Collins

Best selling author Kelly E. Carter, “Come To Win” and creator of “The Jet Set Pets”

Fitness Experts:

JJ Virgin

Dr. Levi Harrison

Jana Stewart

And, celebrate the launch of Bikini Lifestyles TV.  Set to air this March and April 2012, you can join your hosts Susan Irby The Bikini Chef, Denice Fladeboe, and Steve Valentine to “Wine, Dine, and Workout” on PBS Television network nationwide.  Stay tuned for more details on the launch of Bikini Lifestyles  TV.

Listen LIVE on AM 790 KABC Saturdays at 7pm or LIVE STREAMING at www.kabc.com    This show aired previously on Saturday, February 18, 2012.  Listen to the podcast now!

Bikini Lifestyles is Sponsored by:

Fladeboe Automotive Group of Irvine

Fortun Finishing Touch Sauces    Enter promo code :  BIKINI  for FREE shipping on online orders at www.FortunFoods.com!

Special thanks to Waterloo & City for hosting our LIVE broadcast and to MANNA Cosmetics, Manna Kadar-Prudin, and Fortun Foods for the gift bags and to Blisscuits and Desert Sage restaurant for their contributions to our complimentary gift bags.

Coachella Valley’s fifth annual Restaurant Week brings together more than 100 top restaurants, hotels, and attractions, June 1-10, 2012

The Palm Springs Desert Resorts Restaurant Week Association, Inc. announces the fifth installment of Pal, Springs Desert Resorts Restaurant Week, taking place June 1-10, 2012, throughout the Coachella Valley.  Featuring dining deals, exclusive hotel packages, and special rates at area attractions, the Restaurant Week’s signature “Eat. See. Stay.” experience provides guests with a unique opportunity to explore Palm Springs and its neighboring communities.

More than 100 local businesses will be participating this spring, including lauded newcomers Augusta in Palm Desert, THE SPRING Resort & Spa in Desert Hot Springs, and Mary Pickford Theatre in Cathedral City, as well as Restaurant Week favorites, such as The Tropicale in Palm Springs, The Nest in Indian Wells, Okura Robata Grill in La Quinta, Jackalope Ranch in Indio,Rancho Las Palmas Resort & Spa in Rancho Mirage, Palm Springs Follies, and Desert Adventures—Red Jeep Tours in Palm Desert. For more information and a full list of participating businesses, visit www.palmspringsrestaurantweek.com.

Throughout the 10-day event, diners can choose from three-course, prix fixe menus, available for $24 or $36 per person, at over 65 participating restaurants in Indio, La Quinta, Palm Springs, Indian Wells, Desert Hot Springs, Rancho Mirage, Palm Desert, and Cathedral City. These value-driven menus enable restaurants to showcase their signature dishes and allow food lovers to explore the diversity of restaurants in the Coachella Valley. Rounding out the “Eat. See. Stay” experience and providing a unique component to the Restaurant Week, select hotels and area attractions—from golf courses to water parks and the Palm Springs Aerial Tramway—are offering special rates and perks available exclusively during Restaurant Week.

“The organizing committee embraces the ‘dining-plus’ philosophy so we can give visitors the opportunity to eat, sightsee, and stay throughout the Coachella Valley,” says Treasurer Juliana Manion-Copley, who also operates Copley’s on Palm Canyon in Palm Springs.  “The week is not only a great way to thank our regular customers, but also an avenue for introducing ourselves to new ones and showcasing all that the desert community has to offer.”

ABOUT PALM SPRINGS DESERT RESORTS RESTAURANT WEEK

Founded in 2007, Palm Springs Desert Resorts Restaurant Week showcases the diverse dining and leisure opportunities in the city of Palm Springs and surrounding communities of the greater Coachella Valley. In just five years this annual event has grown from fewer than 30 participating restaurants, hotels, and attractions to more than 100. Restaurant Week, in its fifth installment in 2012, offers 10 days (June 1-10) of its signature “Eat. See. Stay.” experience, featuring exclusive dining, hotel, spa, and attractions deals. Sponsors include Palm Springs Life / FOOD + WINE Festival Palm Desert, Kaminsky Productions, Savor a Taste of the California Desert, The Desert Sun (A Gannett Company), and Lamar, among others.

ABOUT PALM SPRINGS DESERT RESORTS RESTAURANT WEEK ASSOCIATION, INC.

The Palm Springs Desert Resorts Restaurant Week Association, Inc. officers and committee members represent a cross section of prominent restaurateurs and hoteliers from throughout the Coachella Valley, as well as operators of local attractions and publications and executives of local tourism boards. Officers include Executive Director Kim Crandal, co-author of the book Savor a Taste of the California Desert featuring recipes from top Coachella Valley chefs; President Tony Marchese (Owner of Trio restaurant in Palm Springs); Vice President Eric Morcus (Director of Sales for the Kaiser Family Restaurant Group, with locations in Palm Springs, Palm Desert, La Quinta, and Indio); Secretary Marc Lodovico (General Manager of Vicky’s of Sante Fe in Indian Wells); Treasurer Juliana Manion-Copley (Owner of Copley’s on Palm Canyon in Palm Springs); and Director of Communications Bob Schneider (Operator of Desert Adventures—Red Jeep Tours in Palm Desert). Overall, the 19-member committee represents award-winning restaurants, acclaimed resorts, golf clubs, influential local publications, attractions, and area convention and visitor bureaus.

TWITTER: @palmspringsRW

FACEBOOK: palmspringsrestaurantweek

www.palmspringsrestaurantweek.com

Celebrate Orange County Restaurant Week at OC’s Top 100 Restaurants!  Orange County’s Most Delicious Dining Event Happens Feb 26th – Mar 3rd.

OC’s TOP 100 restaurants across Orange County’s vast dining landscape are ready to dish up amazing food at fantastic prices during Orange County’s most anticipated culinary event. From all corners of the county this foodie celebration provides ALL OC locals the opportunity to indulge in a selection of specially priced prix fixe menus at 100 of Orange County’s best Restaurants.

These menus showcase some of the region’s most talented chefs who have personalized each menu to reflect their culinary style. The prix fixe menus are priced at $10, $15 and $20 per person for lunch, and $20, $30 or $40 per person for dinner.

The only thing to make for dinner during Restaurant Week is reservations! This is the time for food lovers to try new places, enjoy a romantic dinner, get a group of friends, and dine out! Enjoy a week of fabulous dining, start planning your week of great eats today!

You can view the list of participating restaurants online at: http://www.orangecountyrestaurantweek.com/

Did you hear? After a long 22-year hiatus, the Taste of Orange County is coming back to Irvine this summer. This world-class event is being supported by Cox Communications, Clear Channel Radio, CBS Radio, Coast Magazine, OC Weekly, OC Metro Magazine, OC Menus, OC Family Magazine and a variety of Orange County entrepreneurs.
Taste of Orange County — Southern California’s premiere food, wine and entertainment festival — is scheduled for June 16-17, 2012.

With expected attendance of approximately 20,000, Taste of Orange County will be held at Irvine’s Verizon Wireless Amphitheater – Orange County’s largest amphitheater.

“We are excited to bring back this amazing festival to the residents of Orange County,” said Todd Wallin, event director for Taste of Orange County. “Our goal is to work with Orange County’s premiere chefs, winemakers and entertainers to create a one-of-a-kind experience.”

This festival will join together all-star talent from both the entertainment and culinary industries to celebrate the food and drink culture throughout Orange County. More than 50 of OC’s top restaurants and 75 premium wineries are expected to be part of this two-day event, which will include local restaurant tastings, cooking demonstrations from celebrity chefs, wine tastings, a wine auction, and seminars from some of the top vintners in the world. In addition, a variety of entertainment and music events will be showcased throughout the festival.

In an effort to give back to the local community, the Taste of Orange County team has selected Orange County Food Bank as one of the event’s top charities of choice.

“Taste of Orange County patrons will have a chance to enjoy a great day filled with fine food, drink and entertainment while producing funds to expand the ability of the Orange County Food Bank to feed vulnerable people in our community,” said Mark Lowry, director of The Orange County Food Bank. “Our partnership with the Taste of Orange County will generate resources that will expand our capacity to serve people during this economic downturn.”
The Taste of Orange County will also present a variety of tantalizing experiences such as a “Farm to Table” green event where attendees can sample fresh organic produce grown in OC, an OC Brewfest featuring more than 25 top micro-breweries in Orange County and a Father’s Day Feast™ – a family event filled with kid activities, entertainment, chef demos and more.

Beginning March of 2012, the Taste of Orange County will be offering pre-sale discounted tickets as well as discounted room packages at the Double Tree Hotel, which includes shuttles to the event.

As an added promotion, if attendees download and install the Taste of Orange County mobile application, they will be eligible to receive 50 percent off on their general admission tickets.

Don’t forget to check out www.tasteofoc.com where interested attendees can enter a number of exhibitor sweepstakes, contests, an opportunity to win free event tickets and can sign-up for up-to-date news and information about the Taste of Orange County.

If you follow The Bikini Chef (that’s me) even just a little bit, you know I am constantly writing books, recipes, scripts for Bikini Lifestyles TV and radio, articles for publications, working on the website and a host of other tasks.  Writing is a wonderful occupation, but as with any occupation, it comes with occupational hazards.  One of the key occupational hazards to writing or to any type of desk job is the inevitable “Book Butt”.  Book Butt is what I have named as the syndrome of an ever growing flat, expanding butt after long periods of sitting at work.  Many people suffer from Book Butt. Not just writers.  My mom was a travel agent  for years and was pasted to her office chair for hours on end trying to find the best deals and flights for her clients.  My sister is in the banking biz and works hours and hours on loans and documents my mind can’t fathom.  I have many friends who have all kinds of desk jobs and strive to avoid having Book Butt.  My latest writing project, The Complete Idiot’s Guide Quinoa Cookbook (coming July 3, 2012 from Penguin Publishing), took months to research, write, and edit which meant weeks and weeks of long hours thinking, writing, typing, thinking, typing, writing, writing, typing, and thinking all of which resulted in some serious Book Butt.  Even The Bikini Chef is not immune to Book Butt.

If you’ve ever sat at your desk for more than a couple of hours, you are well aware of the symptoms of Book Butt… numb legs, taking a glance at your rounded yet somewhat flattened and expanding thighs, noticing way too much extra skin sagging over the chair as you pause to think of the next item on your list, a tingling numbness in your butt followed by a feeling of your butt slowly expanding like pancake batter and molding into the seat cushion.  Book Butt symptoms are terrible and leave you feeling icky, sticky, and just plain disgusted which is not a good thing for many reasons.

Fortunately, as The Bikini Chef who focuses on an “everything in moderation healthy lifestyle”, my Book Butt was short lived.  I determined that there had to be a better, healthier way, ironically, to write healthy recipes.  I created a plan of action to incorporate movement into my daily writing schedule.

Physically, your body was made to move.  Sitting for long periods is counter to what we were made for so it is no surprise our muscles shut down and get flabby, weak, and basically bored.  If you are not using them, why should they do any work?  As much as your physical well being suffers from long periods of sitting, your mental well being suffers, too.  Remember that icky, stick, just plain disgusted feeling I mentioned earlier? Those feelings translate to your brain, too.  Book Butt can cause you to feel down about yourself, less attractive, and often kind of hopeless… often feeling like having the bikini body you desire is out of reach.  Without going into too much detail on the adverse effects of negative mental thinking, feeling down about your looks can compound Book Butt syndrome.  Negative self image and doubt can lead to sugar cravings, grabbing for unhealthy snacks like chips, over-indulging in cookies, chocolate, and ice cream, for example, and over-eating starchy carbs like breads, mashed potatoes, and pastas.  Sounds like we writers and desk-jobbers are doomed for a pretty unhealthy, despressed life but alas…. there is sunshine on the horizon.

Here are some of my top tips on How To Avoid Book Butt*:

1)  Trade off sitting on your chair for an hour with sitting on a large pilates ball.  Sitting on the ball requires you to use your core muscles for balance and develops strength in your legs and back.

2)  Do stretches every hour and a half or so.  Don’t sit too long without taking a tiny little break.  You break to use the restroom, don’t you? Use that time to do some stretches, too, go for a 10 minute walk, do some calf raises on the stairs, run up and down the stairs twice, then walk up and down the stairs twice, and repeat… whatever it takes, move your body for 10 minutes.

3) Do simple excercises while sitting at your computer.  Have a set of light weights beside you for when you are thinking of what to write next, your to-do list, or the memo you have to write.  Use those weights to do a few bicep curls while you think.  Push the weights back to work your triceps.

4) Stand up while you are thinking and do some leg lifts.  Lift each leg up to the side to work the thighs, back to work the butt, do a couple of sets of squats for more toning and calorie burn.

5) Add some ab crunches to your 10 minute breaks.  Crunch towards the middle 10 times, then towards the right side 10 times, then towards the left, 10 times.  Repeat twice.

*As with any exercise, especially if you are new to exercise, consult a certified trainer or physician as to the specific types of workouts best for you and also, listen to your body.  If you feel strain or pain during an exercise, stop doing it.  Also, be aware of your form.  Proper form during any exercise makes all the difference between an effective workout and a workout that results in injury.  If you are not sure what type of exercise is best for you, consult a trained professional or a doctor.

No matter which exercise you choose, the ultimate key to avoiding Book Butt is to take at least a 10 minute break every 1 1/2 hours or so to move your body.  Eating the right foods helps too, but when it comes to sitting at work for long periods of time, movement is essential. If you work 8 hours at your computer, taking these 10 minutes breaks equates to a 40 to 50 minute workout daily ending your work day with the last 10 minutes exercising.  If you are more like me, the 8 hours turns into 14 hours which would be well over an hour of exercise each day.  I don’t know about you, but I can certainly find a way to squeeze in a ten minute break several times a day.  Especially if it means avoiding the dreaded Book Butt syndrome.

Enjoy a browse through the website, http://www.thebikinichef.com for healthy recipes and for serious Book Butt avoidance, join me in the #SOBikini Brazil Butt Lift Challenge… weekly recipes, workout buddies, and a fun workout that is challenging and motivating with lots of variety in the exercises set to upbeat Brazilian music.   Interested?  Join us here:  Although I am a Beachbody coach, you don’t have to become a Beachbody coach to join the workout!  Believe me, it’s fun and #SOBikini!

Happy Valentine’s Day everyone! Valentine’s Day is all about love and the Bikini Lifestyles team LOVES Skuna Bay Salmon! Skuna Bay Salmon is only reared in one place and that is the only place where salmon should be raised — its natural ocean environment.  Later in the show we are joined by Casa Azul and for fitness, Mylene Dane of TRAIN West Hollywood gets us Red Carpet ready!

Visit Skuna Bay Salmon

Casa Azul in Los Angeles has delicious #SOBikini dishes on their menu for Valentine’s Day and anytime.  Casa Azul is a full-service restaurant in the heart of Westwood Village that marries the best of the sophisticated approach of Del Rio’s FRIDA Mexican Cuisine, with the casual ease of his FRIDA Taqueria concept. They offer a wide range of authentic mexican food that is always reasonably priced.

Visit Casa Azul

It’s awards season in Hollywood… get Red Carpet Ready with Mylene Dane, owner of TRAIN West Hollywood.  Mylene gives us top tips on Red Carpet Ready arms and fab physique during the fitness part of our Bikini Lifestyles show.  

Visit TRAIN West Hollywood 

Tune in to Bikini Lifestyles LIVE Saturdays at 7pm on AM 790 KABC or listen LIVE streaming at AM 790 KABC.com!

Air Date: February 11, 2012 at 7pm

Follow us on Twitter: 

Susan Irby The Bikini Chef: @thebikinichef

Steve Valentine:  @ValentineGroup

Denice Fladeboe: @DeniceFladeboe

Air date: February 4, 2012 at 7pm

Follow us on Twitter: 

Susan Irby The Bikini Chef: @thebikinichef

Steve Valentine:  @ValentineGroup

Denice Fladeboe: @DeniceFladeboe

Air date: January 28, 2012 at 7pm

Follow us on Twitter: 

Susan Irby The Bikini Chef: @thebikinichef

Steve Valentine:  @ValentineGroup

Denice Fladeboe: @DeniceFladeboe

Air date: January 21, 2012 at 7pm

Follow us on Twitter: 

Susan Irby The Bikini Chef: @thebikinichef

Steve Valentine:  @ValentineGroup

Denice Fladeboe: @DeniceFladeboe

Air date: January 14, 2012

Follow us on Twitter: 

Susan Irby The Bikini Chef: @thebikinichef

Steve Valentine:  @ValentineGroup

Denice Fladeboe: @DeniceFladeboe

Air date: January 7, 2012

Follow us on Twitter: 

Susan Irby The Bikini Chef: @thebikinichef

Steve Valentine:  @ValentineGroup

Denice Fladeboe: @DeniceFladeboe

Also on the show this week, Chef Joseph Elevado of L’Ermitage talks his new menu.  And, Chef Z-Z dishes on his new book, Mourish Fusion Cusine… Moroccan foods for the new year.

Featured for the New Year:  Get Maine Lobster   Order your LIVE or fresh lobster, mussels, crab cakes and more from GetMaineLobster.com

GetMaineLobster.com

   Fresh lobster delivered right to your door!

Air date: December 31, 2011

Follow us on Twitter: 

Susan Irby The Bikini Chef: @thebikinichef

Steve Valentine:  @ValentineGroup

Denice Fladeboe: @DeniceFladeboe

Wilson Creek Winery

Bob Choat of Bob Choat Fitness gets his workout on in studio at KABC!  Bob gives top tips for a Bikini YOU through the holidays and beyond.

Air date: December 24, 2011

Follow us on Twitter: 

Susan Irby The Bikini Chef: @thebikinichef

Steve Valentine:  @ValentineGroup

Denice Fladeboe: @DeniceFladeboe

Visit   www.thebikinichef.com  Online Boutique and Store for the perfect New Year gift for the foodie in you! 

As The Bikini Chef, the most important ingredients I look for in my foods are FRESH!  I do my best to stay away from foods that are high in preservatives and that includes most packaged foods.  I fell in LOVE when I found Fortun Finishing Touch Sauces.  Seriously!  Fortun Foods makes their incredible sauces without preservatives!  Fortun Foods uses fresh ingredients like green olives, red peppers, onions, lots of delicious spices to make delicious sauces that are naturally preservative-free, gluten-free, msg-free, and… their sauces are naturally low in fat and calories.

One serving of Fortun Finishing Touch Sauce Santa Fe Verde Sauce:

Serving size:  4 tablespoons

Calories:   30

Fat:  0.5 grams

Some of my favorite featured ingredients: Tomatillos, green and red bell peppers, chili peppers, jalapeno peppers, olive oil, garlic, sea salt, cilantro, and spices

All you have to do is grill your chicken, bake your fish, grill your steak… whatever way you want to cook your chicken, fish, or steak.  You don’t even need to add seasonings to your chicken, fish or steak.  Just cook it.  Then heat your sauce in the bag, in hot water for about a minute or less.  Cut open the bag of sauce and pour it onto your chicken, fish, or steak.  Boom, a healthy, delicious, gourmet meal in minutes that you can do at home!

Purchase Fortun Finishing Touch Sauces online at:  FortunFoods.com  Enter PROMO code:  BIKINI    And get your family eating healthy, delicious, quick, easy meals in minutes!

Susan Irby The Bikini Chef (@thebikinichef) and Jamila Williams (@seattleworksout) have teamed up to bring you the hottest “get ready for swimsuit season” challenge ever!

Want to get into the best shape of your life?

PREMIERE FITNESS + PREMIUM NUTRITION + PEER SUPPORT = SUCCESS

TEAM GALAXY is starting  the Brazil Butt Lift Beachbody(TM) Challenge group!  It’s a 60-day challenge and it’s the easiest way to achieve your goals.

The TEAM GALAXY Brazil Butt Lift Beachbody(TM) Challege features EXCLUSIVE access to recipes from Susan Irby The Bikini Chef

What is it?

Brazil Butt Lift(TM) uses cardio, dance, and a unique training method to work your rear end from every angle.  You’ll reduce your hips, slim your thighs, and lift your butt, shaping your “bum bum” (pronounced “boom boom”) into the best booty of your life.  And, it’s fun!

Brazil Butt Lift will show you why Leandro is known as the Brazilian Butt Master.  And, everyone knows some of the most beautiful women in the world are from Brazil.

Why is it so effective?

The name may be fun, but the results are serious.  The secret of Brazil Butt Lift is Leandro’s proven TriAngle Training method.  TriAngle Training works the three major muscles of the buttocks-the gluteus maximus, gluteus medius, and gluteus minimus-to reduce the hips, slim the thighs, and lift, contour, and shape the perfect behind.

“It’s all about the angles,” as Leandro likes to say.  TriAngle Training works the butt muscles from multiple angles, including your hamstrings and the “heads” of the muscles, the parts that attach to the pelvic bone (which provides support between the upper and lower parts of your body).  This is what gives the lift and curve that every woman wants.  And, unlike other exercise programs that develop butt muscles, Leandro’s won’t bulk up your thighs.

As part of our group, you’ll be part of a group of like-minded people all working towards the same goal with Brazil Butt Lift.  We’ll track out progress along the way, hold each other accountable, and motivate, inspire, and encourage each other to achieve amazing results. It’s easy!  And, with The Bikini Chef recipes, we’ll eat healthy gourmet foods.

As an added incentive, you’ll be able to participate in The Beachbody Challenge(TM) contest.  All you have to do is log our workouts online at http://www.TeamBeachbody.com for a chance to win $500 every day – submit your “before” and “after” photos for a shot at the $100,000 Grand Prize.

Spots will fill quickly… don’t wait for the next group to get started! When you are ready, contact the Team Galaxy Beachbody Coach that invited you to join and he or she will help you sign up!  The #SOBikini Brazil Butt Challenge

For healthy recipes to support your #SOBikini Brazil Butt Challenge, Susan and Jamila recommend Substitute Yourself Skinny  by Susan Irby The Bikini Chef.  Over 175 easy, healthy #SOBikini recipes to get you #SOBikini ready!  BUY NOW at The Bikini Chef store.

http://www.beachbodycoach.com/thebikinichef

At the top of the hour we have St. Anne’s which is a charitable organization helping pregnant teen women and their new babies find direction in education, career and creating a loving, safe home.  St. Anne’s.org

For our fitness segment, our guests work with Kids In Sports LA.  Their mission is to ensure youths have the opportunity to participate in sports like baseball, soccer and many other team sports.  Visit their website:  KidsInSportsLA.org

Then, Chef George Geary is most famous for his cheesecakes… George gives us the inside tip on Holiday Cheesecake and what it’s like to be the premiere culinary instructor for Holland America Cruise Lines.  George is fully into giving back to the community and does active work with the Los Angeles Shelter for Abused Women.   George Geary

RECIPE OF THE WEEK:   Grilled Chicken with Roasted Red Pepper Remoulade, Mixed Greens with Pomegranate and Gorgonzola, and Warm Apple Cider Brandy  Brought to you by Fortun Finishing Touch Sauces

Bikini Lifestyles   Saturday 7pm   AM 790 KABC  Brought to you by Fladeboe Automotive Group of Irvine

Follow us on Twitter:  @thebikinichef       @DeniceFladeboe    @ValentineGroupLA

Cincinnati Bengals Chip Morton and The Bikini ChefCincinnati Bengals Chip Morton and The Bikini Chef

This celebrity packed behind-the-scenes show features the Cincinnati Bengals, PrimeTime Emmy  and Academy Awards event planner, Cheryl Cechetto of Sequoia Productions, and Kim and Kim from Cupcake Wars winners Bake You Happy.

Cheryl Cechetto and her Sequoia Productions has been doing the Governor’s Ball for the PrimeTime Emmy Awards for over 16 years, hear the vision behind these fabulous parties with Sequoia Productions founder, Cheryl Cechetto.  Cheryl lends her top tips for party planning at home this Holiday season.

Kicking off the show are incredibly delicious cupcakes from Bake You Happy.  Kim and Kim were stars on Cupcake Wars taking home first prize and their star shines in the studio as they chat success and what comes next after cupcakes.

Burn off the cupcake calories with a visit to the 50-Yard line of the Cincinnati Bengals.  Strength and conditioning coach, Chip Morton, says his players don’t like dessert so much as they love fruit!  How many hours a day do the pros workout at the gym?  Not as many as you might think.  Chip Morton gives a tell-all interview and inside look into the diet and exercise of professional athletes.

Bikini Lifestyles on AM 790 KABC  Saturdays at 7pm     Brought to you by Fladeboe Automotive Group of Irvine

Listen LIVE streaming at  KABC.com

RECIPE OF THE WEEK:  Brought to you by Fortun Finishing Touch Sauces

Broccoli Florets wtih Dried Apricots, Golden Raisins, Roasted Almonds and Apple Cider Vinaigrette

Host:  Susan Irby The Bikini Chef

Co-Host:Denice Fladeboe, Executive Producer and President, Fladeboe Automotive Group of Irvine

Co-Host: Steve Valentine, founder, Valentine Group LA PR

Follow us on Twitter:  @thebikinichef     @ValentineGroup  @DeniceFladeboe

Cake: 

• 6 tbsp canola oil
• 1 vanilla bean, split lengthwise
• 1 3/4 C sugar
• 1/2 C unsalted butter, softened
• 2 large eggs
• 12 ounces cake flour (3 C)
• 2 tsp baking powder
• 1/2 tsp salt
• 1 C nonfat buttermilk
• cooking spray with flour

Lollipop Sticks
Styrofoam blocks
Small Treat bags
Ribbon or String

For Chocolate Cake Insides:

• 4 cups almond flour (not almond meal)
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon sea salt
• 1 teaspoon baking soda
• 1.5 cup applesauce
• 6 large eggs
• 2 tablespoons vanilla extract
• 1 teaspoon pure stevia extract powder
• 1 C Raspberry Fruit Spread, no sugar added (for after the cake is baked)

1. Preheat oven to 350ºF & grease 13×9-inch cake pan with coconut oil.
2. In a large bowl, whisk almond flour, cocoa powder, salt, baking soda and stevia.
3. In a medium bowl, whisk applesauce, eggs, and vanilla extract.
4. Add wet ingredients to dry until thoroughly combined.
5. Pour Batter into cake pan. Bake for 30 to 35 minutes, until a toothpick inserted into the center of the cake comes out clean. (Let the cake cool completely before moving on to the next step.)
6. Crumble cake in large bowl and mix/mash in raspberry fruit spread until well combine.
7. Roll mixture into 1″ balls and place on a tray covered in parchment paper. Set cake balls in Freezer for at least 1 hour.

Chocolate Candy Coating

• 2 (4oz) unsweetened 100% Cacao chocolate baking bar
• pure stevia extract powder, to taste
• 1/2 tablespoon vanilla extract

1. Melt Chocolate in a small sauce pan over very low heat.
2. Add in vanilla extract and stevia to taste. Start with a very small amount of stevia, taste, then add more if needed.
3. Once melted and mixed together, insert lollipop sticks into cake balls and dip into melted chocolate.
4. Insert into a styrofoam block until cooled.

Final Assembly
Once the cake pops have cooled completely and candy coating has hardened, place a treat bag over each pop and tie with a ribbon. Store them in the refrigerator until ready to serve.

Makes about 50 cake pops!
Enjoy!

CRUST

• 1 1/4 cups whole-wheat pastry flour, (see Ingredient Note)
• 1 1/4 cups all-purpose flour
• 2 tablespoons granulated sugar
• 1/2 teaspoon salt
• 4 tablespoons cold unsalted butter
• 1/4 cup reduced-fat sour cream
• 3 tablespoons canola oil
• 4 tablespoons ice water

FILLING

• 6 cups thinly sliced peeled McIntosh apples, (about 2 pounds)
• 6 cups thinly sliced peeled Granny Smith apples, (about 2 pounds)
• 2/3 cup packed light brown sugar
• 1 tablespoon lemon juice
• 1 1/4 teaspoons ground cinnamon, divided
• 1/8 teaspoon ground nutmeg
• Pinch of ground allspice
• Pinch of salt
• 2 tablespoons all-purpose flour
• 1 teaspoon granulated sugar
• 1 large egg white, lightly beaten, for brushing

1. Whisk all eggs together in a bowl.

2. In a large sauce pan, heat milk with sugar, cornstarch and salt. Cook on medium-high till the liquid comes to a boil and thickens.

3. Gradually mix saucepan mixture into eggs, whisking constantly.  Then pour the mixture back into the saucepan. Keep whisking in order to create custard.

4. With custard in a large bowl, mix in the vanilla, nutmeg and rum (optional) and 1/2 C of milk.

5. Cover and chill for 6 hours. Enjoy!

This week’s show kicked off with Lisa Headley

http://www.bluestarjets.com and http://www.facebook.com/bluestarjet

VOTE!  TASTE AWARDS   Bikini Lifestyles “Best Culinary Radio Program”  (category 4) http://tastetv.com/awards/vote.html   VOTE NOW THRU DECEMBER 8, 2011!

Air date: December 3, 2011

Follow us on Twitter: 

Susan Irby The Bikini Chef: @thebikinichef

Steve Valentine:  @ValentineGroup

Denice Fladeboe: @DeniceFladeboe

Visit   www.thebikinichef.com  Online Boutique and Store for the perfect Christmas gift for the foodie in you! 

http://www.duboeuf.com

Brooke Siler from Brooke Siler Pilates gets us bikini ready after Thanksgiving and shares her holiday traditions...  http://www.brookesiler.com

Steingarten LA also joins us on Bikini Lifestyles. This California-inspired beer garden combines the old country feel and the contemporary flare of Los Angeles!

http://www.steingartenla.com/  

Want fresh lobster for dinner or for that special holiday party?  http://www.getmainelobster.com is the ticket!  LIVE Lobsters, LIVE mussels, crab cakes, and more all available flown in fresh to your doorstep from GetMaineLobster.coms!

http://www.steingartenla.com/  

Your hosts:  Susan Irby The Bikini Chef, Denice Fladeboe, and Steve Valentine welcome you to get “fitness and food for a healthy bikini YOU!”

Air Date: November 26, 2011

Sponsored by Fladeboe Automotive Group of Irvine. 

Recipe of the Week: Steamed live Lobster from www.GetMaineLobster.com

VOTE!  TASTE AWARDS   Bikini Lifestyles “Best Culinary Radio Program”  (category 4) http://tastetv.com/awards/vote.html   VOTE NOW THRU DECEMBER 8, 2011!

Follow us all on Twitter:

Susan Irby The Bikini Chef: @thebikinichef

Steve Valentine:  @ValentineGroup

Denice Fladeboe: @DeniceFladeboe

Visit   www.thebikinichef.com  Online Boutique and Store for the perfect Christmas gift for the foodie in you! 

http://www.voltaggiobrothers.com/

Dr. Lori Shemek, of Dallas based DLS HealthWorks, dishes on her holiday survival tips. Dr. Lori shares how to keep it healthy and manage the stress of the holidays without grabbing for unhealthy foods!   http://www.dlshealthworks.com/aboutus.html

Your hosts:  Susan Irby The Bikini Chef, Denice Fladeboe, and Steve Valentine welcome you to enjoy both  “fitness and food for a healthy bikini YOU!”

Air Date: November 19, 2011

Sponsored by Fladeboe Automotive Group of Irvine. 

Recipe of the Week: Herb Crusted Lamb Chops

VOTE!  TASTE AWARDS   Bikini Lifestyles “Best Culinary Radio Program”  (category 4) http://tastetv.com/awards/vote.html   VOTE NOW THRU DECEMBER 8, 2011!

Follow us all on Twitter:

Susan Irby The Bikini Chef: @thebikinichef

Steve Valentine:  @ValentineGroup

Denice Fladeboe: @DeniceFladeboe

Dr. Lori Shemek: @LoriShemek

Michael Voltaggio: @mvoltaggio

Bryan Voltaggio: @BryanVoltaggio

Visit   www.thebikinichef.com  Online Boutique and Store for the perfect Christmas gift for the foodie in you! 

The Flip Truck is participating in the Farm to Food Truck Challenge II

“Getting ready for tomorrow’s “Farm-To-Food Truck” Challenge #2!  My previous Chef/Instructor, Laurent Brazier will be one of the judges, so I’ve got to show him what his student has been up to since graduating LCA…have NO IDEA what the “FALL 5″ mystery ingredients will be, BUT…last challenge, it was all about Farmer’s Market Coffee, Summer Cherries & Rainbow Kale… Kobe Beef Sliders crusted in Pink Peppercorn & French Roast Grind, topped with Grilled Rainbow Chard in a Cherry-Balsamic Reduction.  Possible soup this time??? Come FLIP for your favorite Gourmet Slider Truck!”

Be sure to come out to the Food Truck Challenge November 19th at the SoCo’s Farmer’s Market in Costa Mesa to see all the action and competition!

3315 Hyland Ave Costa Mesa California

Twitter: @thefliptruck

                @socoFM

** FOLLOW ALL OF TOMORROW’S ACTION WITH ALISON DLUGOSZ ON TWITTER**

@alidlugosz

1 tbsp olive oil

3 cloves garlic (or to taste)

1.5 cups vegetable broth

1/2 skim milk

1/2 cup fat-free sour cream

1 egg white

Salt and pepper to taste.

Directions:

Sautee olive oil, garlic, mushrooms, salt and pepper in pan for approximately 5 minutes.

Add flour into pan and stir.

Add vegetable broth into pan. Bring to a boil.

Beat the milk, sour cream and egg in separate bowl then add to pan.

Keep on low heat for approximately 10 minutes then enjoy!

http://www.pizzeriaortica.com/

Anna Loffvander, trainer from Barry’s Bootcamp, tells us her fitness secrets and tips. Anna trained Gretchen Rossi from The Real Housewives of Orange County!

http://www.barrysbootcamp.com/

Mark Anderson also joined us to share his creation of the Farm to Food Truck Challenge at SoCo’s Farmer’s Market in Costa Mesa!

http://www.facebook.com/events/182258158505652/

Your hosts:  Susan Irby The Bikini Chef, Denice Fladeboe, and Steve Valentine welcome you to get “fitness and food for a healthy bikini YOU!”

Air Date: November 12, 2011

Sponsored by Fladeboe Automotive Group of Irvine. 

Recipe of the Week: Blanched Brussel Sprouts with Balsamic Glaze

VOTE!  TASTE AWARDS   Bikini Lifestyles “Best Culinary Radio Program”  (category 4) http://tastetv.com/awards/vote.html   VOTE NOW THRU DECEMBER 8, 2011!

Follow us all on Twitter:

Barry’s Bootcamp: @BarrysBootcamp

Susan Irby The Bikini Chef: @thebikinichef

Steve Valentine:  @ValentineGroup

Denice Fladeboe: @DeniceFladeboe

Alison Dlugosz: @alidlugosz

Visit   www.thebikinichef.com  Online Boutique and Store for the perfect Christmas gift for the foodie in you! 

#SOBikini Pumpkin Ginger Soup with Sage

Easy to make and very good for you…  Pumpkin is packed with nutrients like vitamin A, C, calcium, beta carotene and is naturally fat free, low in calories and high in fiber!  All this wrapped up in one flavorful food that will give a boost to your metabolism.

This recipe also features health smart fresh gingerroot which is good for your immune system and delicious fresh sage.  Although it is a cream-based soup, keep it healthy and low fat by using nonfat milk and nonfat sour cream instead of heavy whipping cream!

A Holiday winner…  make this soup one day ahead and let the flavors get better and better while keeping your Holiday stress level to a minimum!

PUMPKIN GINGER SOUP       Serves 8 to 10

1 tablespoon olive oil

5 1/4 cups chicken broth, divided (see instructions)

2 small yellow onions,  chopped

2 pounds fresh pumpkin, cut into 1 to 2 inch pieces

2 tablespoons minced fresh gingerroot

1 cup fresh orange juice

1/8 teaspoon ground nutmeg

1/8 teaspoon ground cinnamon

1/2 cup nonfat milk

1/2 cup nonfat sour cream plus 4 to 5 tablespoons for finish

4 tablespoons chopped fresh sage leaves for garnish

Optional:  Also great as a garnish, a few roasted pumpkin seeds or roasted pistachio nuts

In a large stockpot or saucepan over medium-high heat, stir olive oil and 1/4 cup of the chicken broth together.  Add onions and ginger and saute about 3 minutes.  Add remaining broth, pumpkin, and orange juice.  Cover and bring to a boil.  Reduce heat and simmer about 30 minutes or until pumpkin is tender.  Stir in nutmeg and cinnamon.

Working in batches, puree mixture in a food processor or blender until smooth.  Return pureed mixture to stockpot, heat over medium high heat and whisk in the milk and 1/2 cup of the sour cream.  Season with sea salt and white pepper as desired.

Ladle into bowls and top with about 1/2 tablespoon of sour cream and about a teaspoon of chopped fresh sage leaves.

OSTERIA LA BUCA'S CHEF JASON NERONI IN STUDIO AT KABC

Chef Jason Neroni, of Osteria La Buca, started his career at the Happiest Place on Earth. Find out more about his Farmer’s Market driven dishes on Bikini Lifestyles on AM 790 KABC!

Kicking off the show this week, we celebrate National Sandwich Day with, Alison Lewis, author of 400 Best Sandwich Recipes, dishes on what makes a sandwich a meal and shares just how in the world she created 400 sandwich recipes.

Inspired fitness with Kai Kelly creator of Fitness by Kai - her story of weight loss and getting others inspired to change their life.

Your hosts:  Susan Irby The Bikini Chef, Denice Fladeboe, and Steve Valentine welcome you to get “fitness and food for a healthy bikini YOU!”

Sponsored by Fladeboe Automotive Group of Irvine. 

VOTE!  TASTE AWARDS   Bikini Lifestyles “Best Culinary Radio Program”  (category 4) http://tastetv.com/awards/vote.html   VOTE NOW THRU DECEMBER 8, 2011!

This week’s RECIPE brought to you by:    Fortun Finishing Touch Sauces     Wild Mushroom Risotto with Vodka

Follow us all on Twitter:

Chef Jason Neroni:  @OsteriaLaBucaLA

Alison  Lewis:  @alisonlewis

Kai Kelly:  @fitnessbykai

Susan Irby The Bikini Chef: @thebikinichef

Steve Valentine:  @ValentineGroup

Denice Fladeboe: @DeniceFladeboe

Visit   www.thebikinichef.com  Online Boutique and Store for the perfect Christmas gift for the foodie in you! 

After a long running success of their restaurants Baja Sharkeez, Panama Joe’s, the Newman wanted to offer something unique and new to the area. “The Sharkeez brand is synonymous with casual drinking and dining in Hermosa Beach,” says Greg. “But we and our customers are grown up now, and we want to do something that really reflects that.”

Here are some tips for this year and years to come!

- Trick or Treating: Walk around the neighborhood this year with your kids. If you don’t have kids, then walk around the block and see all the fun and cute costumes of the other kids.

- Candy: Avoid buying candy that you enjoy. When you get candy that you don’t like, then when there is some left over you are not tempted to indulged yourself.

- Alternative goodies: Give the kids this year some pretzels, fruit roll ups or sugar-free gum instead of the candy bars! Even better, give the kids a Yo-Yo or temporary tattoos.

- Feed the kids: Before you go out to trick or treat, feed the kids a healthy halloween dinner. This will help them not eat the sugar and candy while they are walking door to door.

- Take away the candy: Combine all the candy from Halloween into one bowl. Allow the kids to enjoy 3 pieces of candy a day for a week. After that, donate the candy to a senior home or a food shelter!

JJ VIRGIN STOPS BY AM 790 KABC BIKINI LIFESTYLES

Is walking exercise? Find out tonight when JJ Virgin stops by Bikini Lifestyles.   

Fonuts are all the rage in Los Angeles!  Chef Waylynn Lucas shares how Fonuts are coming to your city and why they are all the rage.  

Plus, our FORTUN FINISHING TOUCH SAUCE RECIPE CONTEST WINNER is announced!  

Join Susan Irby The Bikini Chef, Steve Valentine and Denice Fladeboe for an hour of “fitness and food” for a healthy bikini YOU!  Tonight at 7pm      AM 790 KABC     Listen LIVE or LIVE streaming at www.kabc.com !

RECIPE OF THE WEEK:  Arugula Greens with Aged Balsamic Drizzle and Parmesan Shavings

SPONSORED BY:   FLADEBOE AUTOMOTIVE GROUP OF IRVINE

SPONSORED BY:  FORTUN FINISHING TOUCH SAUCES

We are covering…. THE FLIP TRUCK! 

Welcome to The Flip Truck!

On Saturday, November 19^th, SoCo Certified Farmers’ Market will host its Farm to Food Truck Challenge II. The event is a farmers’ market inspired cooking competition pitting top Gourmet Food Truck chefs against each other to create the best dish using locally grown farm fresh ingredients. Over 15 gourmet food trucks will be hosted during the weekly farmers’ market from 9am-2pm with selected trucks competing.

The event is a Food Network TV Show “Chopped”-style competition. Food truck chefs will have only 60 minutes to shop the farmers’ market for its pre-determined seasonal ingredients and then whip up a culinary masterpiece. The dish will be served to a panel of top foodie judges to be judged on creativity, taste and presentation. The winner will be crowned the ‘Top Chop’ Truck! The Challenge kicks off at 12pm, judging begins at 1pm and the Winner announced at 1:30pm.

The festivities will also feature live music, kid-friendly activities and plenty of free parking. The event is held in conjunction with the SoCo Certified Farmers’ Market, which is held every Saturday at South Coast Collection (“SoCo”) (the 3300 block of Hyland Ave) in Costa Mesa from 9am-2pm.

Our first Farm to Food Truck Challenge witnessed Bacon Mania being crowned ‘Top Chop’ Truck. The event had over 3,500 people in attendance with over 20 farmers’ market foodies, bloggers, photographers and volunteers capturing all the action. 

About SoCo Certified Farmers’ Market

SoCo Certified Farmers’ Market is held every Saturday at South Coast Collection (3315 Hyland Avenue, Costa Mesa) from 9am-2pm and features the best fruits and vegetables that California farmers’ have to offer along with a rotation of top gourmet food trucks and other traditional farmer market fare. For more info, please visit: www.socoFM.com

About South Coast Collection (SoCo)

South Coast Collection is a one of a kind destination featuring more than 300,000 square feet of design showrooms and creative studios. South Coast Collection is a Burnham- Ward Property located North of South Coast Plaza (the 3300 block of Hyland Ave) in Costa Mesa. For more information about South Coast Collection visit www.SouthCoastCollection.com.

______________________________________________

We will be highlighting The Flip Truck with Chef Heidi. Stay tune for updates on  the competition trucks in a pre-event, and the duration of the competition. We will be updating with pictures, filming of their cooking  behind the scenes, and comments on all the action!

TWITTER: @socoFM

Bikini Lifestyle foods

If I had to pick one favorite food, it would be impossible.  In celebration of NATIONAL FOOD DAY, here are my top 3 picks and why:

Number 1:  APPLES    But not just any apples.   Part of enjoying and feeling satisfied about the foods you eat is related to texture.  Eating involves all the senses… touch, taste, smell, vision, and sound.  Apples provide a sweet smell, crisp crunch, they look visually appealing.  When I bite into a crunchy apple, my senses awaken and I instantly feel good.  Did you know apples are really good for you, too, and will help you stave off other food cravings, help prevent you from overeating because they are high in fiber, and they provide vitamin C, potassium, vitamin A, B vitamins and they are low in fat and calories.  My favorite apples are Jazz, Fuji, and Honeycrisp with Gala coming a close fourth.  I prefer them fresh because I love the crunch.

Number 2:  ARUGULA greens  Arugula, also known as rocket, is my go-to green for salads, sandwiches, wraps, appetizers or I can just eat it one leaf at a time.  My husband calls it “weeds” but I can get him to eat it when I toss with with one of my homemade vinaigrettes.  Some of my favorite vinaigrettes to make: Lemon Vinaigrette, Apple Cider Vinaigrette, Balsamic Vinaigrette with Blackberry.  Arugula tastes delicious with anything.  I often enjoy it with walnuts, toasted pine nuts, golden raisins, chopped Asian Pear, and mandarin oranges.  Add a little shaved parmesan as a finishing touch.  Arugula is another nutrient rich food.  A great source of vitamin A and minerals such as calcium, potassium, and manganese, arugula is another food high in fiber.

Number 3:  GRAPEFRUIT  Ruby red, Texas… they are all good and more versatile than you think.  Use grapefruit zest in homemade pie crusts, vinaigrettes, and homemade muffins and breads.  I actually don’t eat a lot of pies, muffins, or breads, but if they are popular in your house, grapefruit is a good way to add nutrients, fiber and flavor.  I enjoy grapefruit as it is or I love to toss with salad greens and a delicious Apple Cider Vinaigrette.  Grapefruit is a super source of vitamin C, vitamin A, potassium and fiber.  Other great fruits I love, lemon, lime, and pineapple.

For delicous healthy recipes, visit the RECIPE section of my site and celebrate NATIONAL FOOD DAY

ZOV'S BISTRO WITH THE BIKINI CHEF AND CO-HOSTS

Zov’s Bistro owner Zov Karamardian follows a Mediterranean diet.  Zov’s favorite recipes from her new book, Simply Zov, tonight on Bikini Lifestyles.  Kicking off the show is Chef Micah from Mezze restaurant and General Manager Michael Kassar.  Hear their story and their cuisine tonight at 7pm on Bikini Lifestyles on  AM 790 KABC.  

Meditation for fitness?  Voted Los Angeles’ magazine Best of LA  ”Best Online Meditation”  Get your head in the game with George Haas of MettaGroup.org, expert in healing meditation… how the mind affects your diet.  

Your hosts Susan Irby The Bikini Chef, author Substitute Yourself Skinny,  Denice Fladeboe, business owner and mother of 2, and Steve Valentine, business owner and gay ballroom champion, bring you fitness and food tools to use everyday for a healthy “Bikini” Lifestyle. 

Out of the Los Angeles area?  Listen LIVE streaming at:   KABC.com

Recipe of the Week:  Marinated Chicken with Lemon Vinaigrette and Asiago Cheese shavings

1/2 cup extra virgin olive oil
1/2 cup lemon juice
1 tbsp lemon zest
1/2 tbsp kosher salt
1 tsp ground black pepper
4 large cloves garlic, peeled and roughly chopped

Combine all above ingredients and marinate chicken in for 2-4 hours.

Cook chicken and top with Asiago Cheese shavings.

Follow us on twitter:  @thebikinichef            @ValentineGroup

Support us on Facebook:    The Bikini Chef Susan Irby

Sponsored by:  Fladeboe Automotive Group of Irvine  http://www.fladeboe.com/   “If you need a car, you gotta go to Fladeboe!”

Sponsored by: Fortun Finishing Touch Sauces  http://www.fortunfoods.com/

http://desertwomansshow.com/Admissions.aspx

LA Kings season is about to start here in Los Angeles, and The Mixing Room at JW Marriott Los Angeles, L.A. LIVE is offering an incredible “Burgers and Brews” special every night there is a LA Kings home game at STAPLES.

For $15 guests will choose their choice of gourmet burger and draft beer.  The Mixing Room is just steps from STAPLES, so it’s the perfect place to grab a quick (and affordable) meal before the game.

5-9 pm during L.A. Kings home games

The Mixing Room

                        JW Marriott Los Angeles L.A. LIVE

                        900 W Olympic Blvd

                        Los Angeles, CA 90015

213.765.8600

www.lalivemarriott.com/LA-Live-Restaurants/The-Mixing-Room-25.html

Gluten is the protein that can cause a debilitating digestive disorder. Gluten is found in wheat, barley, rye and other whole grains. Oats on the other hand are naturally F, but cross contamination frequently occurs in the fields. A staple in most diets is flour but a GF substitute is a phenomenal performing blend of rice, buckwheat, tapioca and quionoa flours.

Pam Mac D’s is located at 3516 West Magnolia Blvd in Burbank.

http://www.facebook.com/PamMacDs

Executive Chef Megan Logan of Nick & Stef's

Helmed by 29-year old female Chef Megan Logan, Nick Stef’s Steakhouse features one of the only dry aging rooms in Los Angeles.  Kicking off Meat 101 series, Chef Megan Logan shares the secrets of dry-aged vs. wet-aged beef.

Nick & Stef’s, named after Executive Chef and owner Chef Joachim Splichal’s two children, is a part of the Patina Group and has been voted “the best steakhouse” in downtown LA. Nick & Stef’s serves superb dry-aged steaks, fresh seafood and delicious signature side dishes. The chic, contemporary setting includes a stunning outdoor terrace for al fresco dining and after-work cocktails.

Meat 101  :  7:30pm – 8:30pm every other Thursday

October 20, 2011 – December 1, 2011   $35 per class, sample featured cuts along with carefully selected pairings.

Topics:

October 20     Which Ribeye to Buy?         Explore bone-in, boneless and dry-aged ribeye steaks

November 3   New York, New York…  New York!     Immersion into the world of bone-in, boneless and dry-aged New York steakes

November 17, 2011   A Well Aged Steak          Comparison of dry- and wet-aged ribeye and New York steaks

December 1, 2011    USA vs the World     Experience the difference between steaks and wines from New Zealand, Argentina, and America

For the entire schedule of upcoming Meat 101 Classes, visit them on the web:   Nick & Stef's Steakhouse 

Here is a taste of what I enjoyed for Nick & Stef’s Meat 101 Class launch:  

APERTIF:

Patina Cuvee

Kir Royal

Moscow Mule

PASSED HORS D’OEUVRES:

Prime Steak Tartar

Ahi Tuna Caponata

Portobello Fries  (to die for, I might add!)

Prosciutto & Fennel Crostini

FIRST:

Grilled Baby Romaine Salad

MEAT:

USDA Prime Dry Aged New York

USDA Prime Dry Aged Ribeye  (my personal favorite!)

USDA Prime Wet Aged New York

USDA Prime Wet Aged Ribeye

SIDES: 

Creamed Corn  (another personal favorite… Chef Megan Logan even snuck a hint of fresh rosemary in there!)

Sauteed Wild Mushrooms

Creamed Spinach

JBS Potato Puree

Potato Gratin

DESSERT:

Assorted Petit Fours

Nick & Stef’s Steakhouse

330 SOUTH HOPE ST. LOS ANGELES, CA 90071

213-680-0330     RESERVATIONS SUGGESTED

The Bikini Chef, Chef Brendan Collins, Denice Fladeboe

Chef Brendan Collins has a new restaurant!!!  Larry’s Venice Beach!!!!  His newest addition to his restaurant resume, Larry’s follows a more casual feel than Chef Collins’ successful Waterloo & City.

Bikini Lifestyles this week is full of hot, new restaurants, LA’s only Gluten-Free grocery store, and heart warming Cognac from France! 

Tune in     Saturday, October 15        7pm         AM 790  KABC!

Manny Bucheron from CAMUS Cognac joins us to discuss the specialities of Cognac!

www.camus.fr/

Discussing LA’s first Gluten -Free Market, Pam MacDonald, from Pam Mac D’s in Burbank joins us. Gluten is a protein that can cause a debilitating digestive disorder and is found in wheat, barley, rye and other whole grains. Pam Mac D’s Gluten Free market only carries GF food items!

http://www.facebook.com/PamMacDs

www.waterlooandcity.com

Twitter Handle: @LarrysVenice

Recipe of the week: Whole wheat pasta with Broccoli and Onion tossed with Lisanatti Soy Parmesan Cheese. (Adapted from “Heart Easy” Cookbook, Kac Young.)

Whole wheat pasta tossed with steamed broccoli and sauteed onions. Top with Lisanatti Soy Parmesan Cheese and ENJOY!

Sponsors:

Fladeboe Automotive Group of Irvine

Fortun Finishing Touch Sauces

Next Food Network Star Katy Clark…   YES! She DID wear a bikini!  

FaceBody Essentials Melinda Gallo…   Island Tan Salon and Spa  Manna Kadar…  Go To Travel Guy James Densmore… with  Susan Irby The Bikini Chef,  Steve Valentine and Denice Fladeboe…  on Bikini Lifestyles on 790 KABC!

Feel beautiful on the outside too…

This week on Bikini Lifestyles Melinda Gallo from FaceBody Essentials joins us to kick off Spa week. 

http://www.facebodyessentials.com/

http://www.spaweek.com/

We also talk to Next Food Network Star, Season 7, Katy Clark! Katy Clark discussing her creation of  Beautiful You! and also her experience on NFNS! 

Twitter Handle: @FitChefKaty

Continuing with Spa Week, Manna from Island Tan Salon and Spa in Orange County joins us for information on tanning, eye lash extensions and facials! 

http://islandtansalon.com/

Twitter Handle: @IslandTanManna

Go To Travel Guy James Densmore gives GREAT tips on booking the best destinations ever!

GoToTravelGuy.com     Twitter.com/GoToTravelGuy

Recipe of the Week: Pita with Deli Turkey!

1 pita pocket, 4 slices of deli turkey , Fat-free Mayo (add lemon zest for a kick!) and Romaine Lettuce.

SPONSORS:

Fladeboe Automotive Group of Irvine    

Fortun Finishing Touch Sauces

Bikini Lifestyles     Saturdays      7pm    790 KABC 

SWEET POTATOES: 

• Best source of beta-carotene (antioxidant that helps protect your skin and eyes).

• Jumbo pasta shells
• 1 egg, beaten
• 16  ounce fat-free ricotta cheese
• 1/2 lb. shredded mozzarella cheese, low-fat, divided
• 1/4 lb. grated Parmesan cheese, divided
• 1-1/2 teaspoons fresh parsley
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• pasta sauce
• 1/4 lb. sliced fresh mushrooms

• 1 1/2 cups all-purpose flour
• 1 1/2 cups old-fashioned rolled oats
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 6 tablespoons unsalted butter, softened
• 2 teaspoons vanilla extract
• 1 large egg
• 3/4 cup finely chopped dried apple slices
• 3/4 cup caramel bits or 16 small soft caramel candies, chopped

Los Angeles Food & Wine will feature one-of-a-kind diverse tasting experiences from October 13-16, 2011 including a signature opening night red carpet gala, a decadent two-day Lexus Grand Tasting Tent showcasing 30 celebrity chefs and over 100 wineries, and live demonstrations from acclaimed chefs Wolfgang Puck, Tyler Florence, and Rick Bayless as well as themed wine seminars. Other dedicated events taking place throughout the city include:

Thursday: October 13^th:

Red Carpet Premiere

Thirty top chefs walk the red carpet in a gala kick-off night that transforms the Nokia Plaza into a culinary wonderland.  Two hundred wineries from around the world will pour their very best alongside top breweries and distilleries.  This is your chance to rub shoulders with culinary royalty while feasting and toasting all that makes LA great – from rock stars to rock star chefs to Hollywood elites such as Grammy Award-winning producer, author and American Idol judge Randy Jackson. The Canyons, a collaboration of new artists whose self-titled album debuted in September will be performing.

Friday: October 14^th:

Lexus Presents-They Sing. They Act. They Cook?

Two accomplished chefs; two of Hollywood’s elite; put them in the kitchen and suddenly the tables are turned. Of course, everyone’s culinary talent is bound to shine when an accomplished chef is thrown in the mix.  Lexus gives you the opportunity to watch as two of Hollywood’s hottest stars Busy Phillips (Cougar Town, Made of Honor) and Eric Stonestreet (Modern Family) are paired with Lexus Culinary Masters Christopher Kostow and Michael Chiarello, to prepare something delicious (and no doubt entertaining)!  Two dynamic duos will collaborate to create a signature dish for your enjoyment.

Premier Lunches at Los Angeles Food & Wine

The festival will include a Restaurant Lunch Series, hosted at more than 12 acclaimed restaurants throughout the city including:

Yes! you can have a hot body like Chelsea Handler… join us on Bikini Lifestyles as Chelsea’s fitness trainer, Mark MacDonald gives his hottest “hot bod” tips from his new book, “Body Confidence”.  

Also on the show this week, new healthy Mexican menu and tailgate party foods from Casa Vega with cute and very “bikini” Christy Vega!

Kicking off the show is Actress and Life Coach, Mary McDonough, best loved for her role as Erin Walton on “The Waltons”.  Mary’s new book, Lessons from the Mountain, What I Learned From Erin Walton.  

Recipe of the Week:  Steamed Shrimp with Salsa Fresca

Bikini Lifestyles    790 KABC     Saturdays 7pm    

3 Wasy to Listen:  Tune in LIVE Saturday nights at 7pm;  Listen LIVE streaming at https://www.kabc.com;  Listen to podcasts at http://www.thebikinichef.com !

Bikini Lifestyles   Hosts:  Susan Irby The Bikini Chef,  Denice Fladeboe,  Steve Valentine

Sponsored by:   Fladeboe Automotive Group of Irvine     https://www.fladeboe.com

Sponsored by:  Fortun Finishing Touch Sauces    https://www.fortunfoods.com

TIPS:

• Warm up and stretch first. Since your body & muscles are starting a little bit cooler than in the summer workouts, make sure to stretch in order to not pull anything.
• Remember since it is getting darker sooner to run with reflectors on.
• Using light weights with a lot of repetition allows you to lean out your muscles.
• When spending the afternoon with at you kid’s soccer practice, walk around the field instead of socializing or reading a book.
• It takes about 30 days for the body to accept a new lifestyle, so don’t stop in 2 weeks because you are not seeing results.

PLACES TO GO:

• Jonathan Eshenour Memorial Trail: 13 mile asphalt trail perfect for biking, walking, inline skating or walking.
• Imperial Valley College Bike Path: 3.9 miles asphalt trail made for biking and walking.
• North Redondo Beach Bikeway:  .8 mile asphalt trail. Enjoy inline skating, walking or biking on this trail.
• Aliso Creek Riding and Hiking trail: 18.4 mile asphalt trail made for inline skating and hiking.
• Alton to Orange Street Bike trail: 2.8 mile asphalt trail for biking, walking and inline skating.

The drink that will help you watch the entire game!

• 1 (12-oz.) can frozen pink lemonade concentrate, thawed
• 3 (12-oz.) bottles beer (not dark), chilled
• 3/4 cup vodka, chilled
• Ice
• Garnishes: fresh cranberries, citrus slices

• 2 large tomatoes, diced
• 1/2 large onion, diced
• 1 jalapeno pepper, chopped (more pepper to taste)
• 1 tsp fresh lime juice
• salt, to taste
• pepper, to taste
• garlic, to taste

• 8 slices turkey bacon, chopped
• 8 ounces softened fat-free cream cheese
• 1/2 cup fat-free mayonaise
• 2 rounded teaspoons prepared Dijon style mustard
• 1 1/2 cups reduced fat Swiss cheese, shredded
• 3 scallions, chopped
• 1/2 cup smoked almonds, coarsely chopped
• Baby carrots and a selection of spiced flat breads, cocktail sized pumpernickel  or rye breads, or sliced whole grain baguettes, for dipping

• 1 cup butter or margarine, softened
• 3 cups sugar
• 3 eggs
• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1 1/2 teaspoons baking soda
• 1 1/2 teaspoons ground cinnamon
• 1 1/2 teaspoons ground cloves
• 1 1/2 teaspoons ground nutmeg
• 1 (16 ounce) can solid pack pumpkin

Famed Chef Joachim Splichal Patina Restaurant Group shares his take on the .  Bikini Lifestyles on 790 KABC goes to Patina Restaurant Group Catering Corporate Headquarters for a behind the scenes look at how Chef Joachim and his team create the dinners of a lifetime time and time again.  Including his recent dinner for the Royal couple, Chef Joachim is no stranger to cooking for celebrities, dignataries, and the average “Joe” like you and me.  Tune in Sunday at 6am for Chef Joachim’s entertaining secrets you can use at home.   Live out of the Los Angeles area? Listen LIVE streaming at http://www.kabc.com!

Also joining us this week, Personal Trainer and Fitness Expert, Alida McDaniel gives her perspective on losing weight and keeping it off the healthy way.

And popular indie-film actress Elina Madison shares why her newest film “Girl With No Number” hits home across numerous cultures as it deals with the horrifying issue of Human Trafficking.  A portion of the net proceeds from “Girl With No Number” goes to several charitable organizations to help stop and prevent human trafficking.

RECIPE OF THE WEEK:  In celebration of Chef Joachim Splichal’s Heirloom Tomato First Course for the Emmys 2011, Heirloom Tomato Salad with Cucumber Dill Vinaigrette

Join Host Susan Irby The Bikini Chef

Co-Host Denice Fladeboe, Fladeboe Automotive Group of Irvine

Co-Host Steve Valentine, Valentine Group LA

SPONSORED BY:  Fladeboe Automotive Group of Irvine

SPONSORED BY:  Fortun Finishing Touch Sauces

Fortun Finishing  Touch Sauces Recipe Contest ends September 30, 2011.  For full details, visit http://www.thebikinichef.com/events

1. Pita sandwich-

Chicken salad mixed with low-fat greek yogurt stuffed into a pita with mixed greens.

1 apple

4 milk chocolate kisses

Under 500 calories!

2. Pizza -

Use a fat-free flour tortilla, low-moisture mozzarella, turkey pepperoni and marinara sauce to create a pizza. Fold the tortilla in half so the pizza ingredients are in the middle.

1 tbsp low-fat ranch (use to dip carrots or pizza!)

Baby carrots

1 cup unsweetened applesauce.

Under 300 calories!

3. Sammie with fruit-

Create your sammie with whole grain bread, lower-sodium sammie meat, lettuce, tomato, white cheddar, light mayo, and mustard.

Make a fruit kebab! Pineapple, strawberries, cantaloupe, and/or anything else your like!

1/2 oz unsalted peanuts.

Under 500 calories!

4. PB&J with whole-wheat!

Use a mini whole wheat bagel and 1 tbsp PB and 2 tsp jam to create the bikini PB&J.

1 oz whole-grain chips

1 banana

Under 500 calories!

5. Green and lean lunch

Salad: mixed greens, 2 oz chicken, 1 tbsp sliced almonds, 1/4 C diced tomatoes, 1 hard-cooked egg, 2 tbsp oil and vinegar dressing.

Fat-free popcorn

An orange

Under 500 calories!

6. Go Greek!

Couscous salad

2 tbsp hummus

8-10 whole-wheat pita chips

1 C fresh grapes

Under 450 calories!

This Sunday morning at 6am PT, Bikini Lifestyles on 790 KABC welcomes Corkbar and not-your-average-fitness-trainer Wendy Worthington… 

Corkbar is a true California chic-rustic wine bar that truly celebrates everything California.  Corkbar is the perfect guest as we celebrate California Wine Month.  From a California wine list featuring 70 wines by the glass to a local sustainable market driven menu, Corkbar is the place to be for food and wine in downtown Los Angeles.  Conveniently located on the corner of 12th in the EVO Building, Corkbar is a restaurant gem to the downtown area and an un-pretentious place to wine and dine with your friends.  Tune in at 6am Sunday, September 18 as Corkbar owner, Caleb Wines (yes, that’s his real name and he doesn’t own a winery) brings us some of his favorite wines from Corkbar to taste on the air.  Caleb is joined by Corkbar Chef Thomas who shares what he considers his most delicious dish.

Joining us to help work off the delicious calories consumed at Corkbar, is Veterinarian Technician Wendy Worthington.  Why is Bikini Lifestyles featuring a Vet Tech, you may wonder?  Because as a Vet Tech, Wendy has seen how excess weight in animals leads to many of the same health problems as we humans have!  Through this, and her soul-ful passion, Wendy has worked with clients to get their pets to a more healthy weight and in the process, get the pet owners… yes, the people, to a more healthy weight too! Wendy herself has lost over 65 pounds or more and is on track to an even more healthy lifestyle.  Hear Wendy’s story and find out how you, too, can get fit with your pet!

“Fitness and food for a healthy bikini YOU!” with Host Susan Irby The Bikini Chef, co-hosts Denice Fladeboe and Steve Valentine!

Corkbar,  403 12th Street, Downtown Los Angeles

Wendy Worthington, vet tech, personal trainer, singer and author!

Sponsored by:  Fladeboe Automotive Group of Irvine   “If you need a car, you gotta go to Fladeboe!”

Sponsored by:  Fortun Finishing Touch Sauces  “now everyone can cook a gourmet meal in minutes!”

RECIPE OF THE WEEK:   Mesquite Sliders in Lettuce Wrap with Spicy Dijon 

FORTUN FOODS RECIPE CONTEST ENDS SEPTEMBER 30!

Win a One-Night Stay at Indian Wells Resort & Spa plus dinner for two at Desert Sage Restaurant, La Quinta

Details here:  http://bit.ly/qoHMGG

2-3 cloves garlic

1/4 C tahini

1/4 C fresh lemon juice

1 1/2 tsp paprika

2 tbsp bbq sauce

2-3 tbsp cayenne hot sauce

1 tbsp distilled white vinegar

Kosher salt

Put all ingredients into food processor and puree  until smooth and creamy!

• Crab Cake Canapé with French Bread and Chive Aioli
• Oyster Shooter with Pureed Olive and Lemon
• Cheese Display: Provolone, Gruyere and Mild Cheddar with Crackers, Baguettes, Nuts, Seeds and Dried Fruit
• Grilled Vegetables Display: White Asparagus, Cauliflower, Green and Red Heirloom Tomato Wedges, Red and Green Onions