Em's new all-in-one FREE resource <3
I am taking the Meathead Hippie podcast on the road, to interview people I love about farming, land, food, and all things wellness!
As I enter this new chapter in my life, I decided to combine all of my favorite wellness resources in a new EMPRESS publication…each representing an important part of the journey that led me here.
More here: https://mailchi.mp/emilyschromm.com/meatheadhippieempress
xx,
em
As I enter this new chapter in my life, I decided to combine all of my favorite wellness resources in a new EMPRESS publication…each representing an important part of the journey that led me here.
More here: https://mailchi.mp/emilyschromm.com/meatheadhippieempress
xx,
em
Living Plastic Free
Join Naomi for a chat on how you can reduce your plastic usage.
Click here for more from Empress
Click here for more from Empress
Afro Fitness with Rita
If you're feeling a little sluggish this weekend, join Rita for a dance class to get your heart rate & energy up!
Click here for more from Empress
Click here for more from Empress
Grilled Kebabs
Ingredients:
1 lb meat of choice, 1 1/2 tbsp GF soy sauce, 2 tbsp vegetable broth, 1/2 tsp red pepper flakes, 1/2 tsp garlic minced, 1 tsp siracha, 1 large zucchini, 1 large red bell pepper, 5 mini red potatoes
Instructions:
1. Cut meat & veggies into bite-size pieces.
2. Combine 1 1/2 tbsp soy sauce, 2 tbsp vegetable broth, 1/2 tsp red pepper flakes, 1/2 tsp garlic minced, and 1 tsp siracha to serve as marinade.
3. Add cubed meat into the marinade and sit in the refrigerator overnight or for at least 5 hours.
4. Boil potatoes for 15 minutes and cut in half (but make sure it can still fit on kebab stick
5. Lightly sprinkle zucchini & peppers with himalayan sea salt, black pepper, and olive oil
6. Soak wooden kebab sticks in water to prevent from burning while on the grill
7. Add meat, potatoes, and vegetables to skewer sticks and place on lightly oiled foil then sit kebabs in 500 degree grill for 15 minutes
Optional toppings: Sesame seeds and more siracha
By Haja Savage
Click here for more from Empress
1 lb meat of choice, 1 1/2 tbsp GF soy sauce, 2 tbsp vegetable broth, 1/2 tsp red pepper flakes, 1/2 tsp garlic minced, 1 tsp siracha, 1 large zucchini, 1 large red bell pepper, 5 mini red potatoes
Instructions:
1. Cut meat & veggies into bite-size pieces.
2. Combine 1 1/2 tbsp soy sauce, 2 tbsp vegetable broth, 1/2 tsp red pepper flakes, 1/2 tsp garlic minced, and 1 tsp siracha to serve as marinade.
3. Add cubed meat into the marinade and sit in the refrigerator overnight or for at least 5 hours.
4. Boil potatoes for 15 minutes and cut in half (but make sure it can still fit on kebab stick
5. Lightly sprinkle zucchini & peppers with himalayan sea salt, black pepper, and olive oil
6. Soak wooden kebab sticks in water to prevent from burning while on the grill
7. Add meat, potatoes, and vegetables to skewer sticks and place on lightly oiled foil then sit kebabs in 500 degree grill for 15 minutes
Optional toppings: Sesame seeds and more siracha
By Haja Savage
Click here for more from Empress
Grilled Chicken & Zucchini
Ingredients: 1 pound 5.5 oz chicken breasts and 1 large zucchini, 1/4 cup soy sauce, 1 1/2 tbsp raw honey, 1/2 tbsp siracha, 1/2 tsp roasted sesame oil, 1/2 tsp ginger grounded, 1/2 tsp red pepper flakes, 1 tbsp olive oil, 1/2 tsp minced garlic, juice 1/4 a lime, 1/4 tsp himalayan salt, sesame seeds
Chicken:
Place chicken in a bowl of water with a splash of white vinegar, let it sit for 10 minutes before draining it.
Cut the chicken into desired size.
Create marinade by combining 1/4 cup soy sauce, 1 1/2 tbsp raw honey, 1/2 tbsp siracha, 1/2 tsp roasted sesame oil, 1/2 tsp ginger grounded, 1/2 tsp red pepper flakes, 1 tbsp olive oil, 1/2 tsp minced garlic, juice 1/4 a lime, 1/4 tsp himalayan salt.
Immerse chicken into marinade and let it sit in the refrigerator overnight or for at least 5 hours.
Zucchini:
Slice zucchini and place on a sheet of foil.
Grilling:
Heat up grill to 500 °F.
Place Chicken in one sheet of foil then immerse zucchini in leftover marinade in a separate sheet of foil.
By Haja Savage
Chicken:
Place chicken in a bowl of water with a splash of white vinegar, let it sit for 10 minutes before draining it.
Cut the chicken into desired size.
Create marinade by combining 1/4 cup soy sauce, 1 1/2 tbsp raw honey, 1/2 tbsp siracha, 1/2 tsp roasted sesame oil, 1/2 tsp ginger grounded, 1/2 tsp red pepper flakes, 1 tbsp olive oil, 1/2 tsp minced garlic, juice 1/4 a lime, 1/4 tsp himalayan salt.
Immerse chicken into marinade and let it sit in the refrigerator overnight or for at least 5 hours.
Zucchini:
Slice zucchini and place on a sheet of foil.
Grilling:
Heat up grill to 500 °F.
Place Chicken in one sheet of foil then immerse zucchini in leftover marinade in a separate sheet of foil.
By Haja Savage
Stay Safe Outside DIY
After you listen to the Empirica Life Hacks, try these DIY recipes from Stacy Karen to help you enjoy your next outdoor adventure.
DIY Face Mask
Everyone loves a good face mask. Check out this DIY mask by Rachel Pontillo from Empress!
