Did you know that you can gift 1-month, 3-month, 6-month, 9-month or 1-year of Studio LB? How’s it work? Head over to the website and click the Join Studio LB button at the top right which will take you to checkout. Click “ Gift to friend” and enter the email address of the giftee.
You can also set a digital delivery date and it will arrive in the recipient’s inbox — from Christmas Eve, Christmas morning, New Year’s Eve, their birthday, to…the winter solstice. The recipient will receive an email, and can instantly activate their subscription and start watching.
Steps to gifting Studio LB
Click the Join Studio LB button at LaurenBoggi.com.
Enter your email address & credit card information.
Click the Gift to a friend checkbox.
Enter the recipient's email address.
Enter an optional gift message.
Set an optional delivery date. The gift copy will be sent on the date that you set. If a date is not set, it will send the gift as soon as you purchase!
Select the monthly amounts of access the recipient should receive as the gift. You can choose 1 month, 3 months, 6 months, 9 months, or 1 year.
Click the big GIFT button to purchase the gift. Your card will be charged the stated amount immediately, and it is not a recurring charge.
The recipient will then receive an email to redeem and watch.
Warm up with this plant-based and blender-made minestrone soup! Minestrone is a hearty Italian veggie soup usually made with a tomato broth and rice or pasta.
Minestrone was traditionally made to use up leftover veggies, so you can use any seasonal vegetables and greens you have on hand. I used zucchini for the soup you see above, and it was perfect. It’s easy to make (20 minutes), it’s filling and pairs really well with a salad for lunch or dinner. This recipe yields eight cups so reduce by half if you’d prefer less. I batch cook this on Sunday and enjoy throughout the week. One cup is approximately 100 calories, 2.5g fat, 2g of sugar, and 6g of protein. Enjoy!
2 cups chicken broth
3 Roma tomatoes, quartered or 1 can diced tomatoes
1 cup spinach
1/2 garlic clove, peeled
1/2 small carrot
1/2 small onion, peeled and halved
1 stalk celery stalk, halved
1/8 tsp. black pepper
1/8 tsp. dried oregano
1/2 tsp dried thyme
1/2 tsp. salt or Jake’s Prime
2 tbsp. tomato paste
1/4 cup chick peas, drained
2 cups chopped seasonal vegetables (yellow squash, zucchini, butternut squash, green beans or peas all work), cubed and steamed.
1 cup kidney beans, drained
1/2 cup fresh or canned corn
1/4 cup grated Romano cheese (optional)
Place the broth, tomatoes, spinach, garlic, carrot, onion, celery, pepper, oregano, basil, salt, and tomato paste into high speed blender and secure lid.
Turn machine on and slowly increase speed to high.
Blend for 6-7 minutes or until steam escapes from lid.
Reduce speed and add steamed veggies, chick peas, kidney beans, corn and cheese.
Leave beans and zucchini whole or blend for 10-20 seconds.
Break out your blender and get ready for a seriously satisfying meal that everyone will adore. I LOVE a great baked potato and this one has that rich and creamy queso taste and feel. The “cheesy” flavor comes from nutritional yeast, which also adds protein, B vitamins and a cheesy golden hue.
BAKED POTATO INGREDIENTS
4 russet potatoes, scrubbed and DRIED
Extra-virgin olive oil
Kosher salt or Jake’s Prime
ground black pepper
Preheat oven to 350°. Make sure the potatoes are dry. The drier the skin, the crispier the potato. Pierce potatoes all over with a fork. Rub with oil and season generously with salt and pepper and place on a foiled baking sheet.
Bake until potatoes are crispy and easily pierced with a fork, 1 hour to 1 hour 30 minutes.
Top with cheesy sauce and veggies of choice.
ROASTED JALAPENO (OPTIONAL) QUESO INGREDIENTS (2 tbsp = 69 calories)
1 1/2 cups raw cashews (soaked)
2 small jalapeños (1 small pepper for less kick)
1/2 cup BRAGG Nutritional yeast
3/4 cup water
1/2 tsp chili powder
1/2 tsp cumin
1/2 tsp garlic powder
1/2 tsp sea salt or Jake’s Prime
Soak your cashews in hot water for 1 hour before starting this recipe. Drain and then proceed with recipe. If you have a Vitamix soaking may not be necessary.
Preheat oven to medium broil and add jalapeños to a baking sheet. Broil on the top oven rack for about 10 minutes until slightly blackened. Carefully peel outside skin away and remove any stems.
Add soaked, drained cashews and jalapeños to a blender along with nutritional yeast, water, chili powder, cumin, garlic powder, and salt.
Blend, adding more water as needed to create a creamy, cheese sauce.
Taste and adjust flavor as needed.
Serve immediately. Store leftovers covered in the refrigerator up to 5 days. Reheat on the stovetop.
Fall may be on our heels but my late Summer routine is still very one-step and effortless. A few things I can't live without: The Lip Slip by Sara Happ is such a great color and seriously moisturizes my sun-dried lips (I love the balm too, but the tube is tops). Glossier's creamy Lidstar in Herb (I love Fawn, also) is light, blend-able with just a finger, and doesn't crease even after a full day of filming. Shani Darden's Retinol Reform magically erases all my sun damage and keeps my skin glowing. Olive & June's nail art stickers are super fun, easy, and really upgrade my mani/pedi.
Katie and I developed this recipe in LA and it's AMAZING. It seems like a PITA, but it's not if you prepare your quinoa and lentils ahead of time. I like to make a batch on Sunday; t's great stuffed in the peppers as the recipe calls for, in collards, or over greens with feta.
4 bell peppers
1 yellow/white onion (diced)
3 cloves garlic (minced)
1 jalapeño (diced) *optional
3-4 handfuls of spinach
1 (14.5oz) can of fire-roasted tomatoes
1 c. cooked quinoa
1 c. cooked lentils
3/4 cup of cilantro
1 handful fresh basil
1/2 lemon juiced
oregano, red pepper flakes, salt, & peper to taste
1. Prepare quinoa and lentils if they are not already cooked.
2. Preheat oven to 400 degrees.
3. Add 1 tbsp of olive oil to a skillet over medium heat. Once warm add onion and garlic and sauté for 3-4 minutes. Next add diced jalapeño and sauté for 1-2 minutes.
4. Add spinach and cover with a lid. Stir occasionally until all of the spinach is wilted.
5. Add the fire roasted tomatoes and mix well. Cook for 1-2 minutes then remove from the heat.
6. Wash the bell peppers, cut the tops off, remove inside seeds. Sprinkle a little olive oil on the baking dish and lay the peppers out. (I like to do this while the spinach cooks.)*
7. Add quinoa, lentils, cilantro, basil, lemon juice, spices and sautéd veggies to a mixing bowl. Mix well and taste. Add more spices to your liking.
8. Scoop into bell peppers, cover w/ aluminum foil and bake for approx. 30 minutes. Cook longer if you like you bell peppers softer, cook shorter to keep them crunchy.
I'm one of the lucky few that doesn't have to wear deodorant, but if I did I would want something natural that works as hard as I do, and I wouldn't want to smell like a pine tree.
A friend of a friend told me about Curie and I passed it along to Katie so that she could put it to the two+ STUDIO LB workouts a day in LA test. Katie loves that it's natural, contains no aluminum, smells great, and held up after two very intense STUDIO LB workouts.
Curie was founded in San Francisco by Sarah Moret. As a marathon runner with a demanding career in venture capital, she needed a natural deodorant that could keep up with her active lifestyle and couldn't find one. She spent almost a year developing the formula and launched Curie in April 2018. Curie is an aluminum-free, natural deodorant made with simple ingredients that your body understands, like coconut oil, shea butter, beeswax, and baking soda...and it works! Curie's signature white tea scent is light, fresh and feminine and smells heavenly :)
I love that the brand’s name pays homage to French physicist and chemist Marie Curie, the first woman to win a Nobel prize, and the first and only woman to win twice. She was a badass that broke barriers. Curie comes in regular, mini (temporarily sold out) and sensitive skin formulas.
Crush your cravings with my 160-calorie, ultra-thin pizza using my absolute favorite lavash! Not only is it delicious, but it can be topped with tons of veggies and get this... you can eat the entire square (1 lavash: 120 cals, 3 g. fat, 10g. protein + cheese and marinara).
I haven't met a human that hasn't loved this recipe, and it's a breeze to make. My girlfriend MJ introduced me to lavash as a pizza crust, but I didn't find a Studio LB worthy lavash until I discovered Joseph's. Enjoy!
*As a test, Katie and I enjoyed this pizza four times in one week and did have a bit of bloat (could be fiber-related) so I wouldn't recommend eating it more than twice a week.
1 lavash per person
1 tbsp Marinara or pizza sauce
1 tbsp of mozzarella or shredded cheese of choice
1. Line baking sheet with foil.
2. LIGHTLY brush or spray lavash with a tiny bit of olive oil (too much will make it soggy). Sometimes I brush the foil and then allow the lavash to absorb it on both sides.
3. Top with marinara (too much will make it soggy) and mozzarella.
4. Bake at 425 for 4-5 minutes or until crust is golden brown. Watch it ...these cook very fast, and if you allow it to cook one minute too long it will burn.
The content of my posts are all items that I genuinely love and I will only work with affiliates and companies that are a good fit the LB brand. Live Better contains some contextual affiliate links. An affiliate link means that we receive commission on sales of the products that are linked.
Any products which have been gifted or LB for review is noted with an i/k (in kind) at the bottom of the post and are only posted if a good fit for the LB brand. Any sponsored giveaways or posts will be noted.
Last week I started a little weekly column here called LIVING BETTER, where I'll share ways to help you stay inspired to live better, and healthier.
Today I want to talk about using movement to break negative patterns and shift your mindset. The quickest and easiest way to upgrade your mood is to move. You can literally move the negative out of your mind and body, because movement can chemically change how you feel. Emotion is enhanced by motion, and movement can make you feel sexy, strong, beautiful and empowered (especially CCS).
How many times have you gotten up in the morning, sat up in bed and decided right then and there that you were in a bad mood, were totally unmotivated to do anything, or go anywhere, let alone workout. It happens to all of us. Just last week I had the worst PMS and I was procrastinating and angry at the world. I don't think that I moved much for two days straight and then I went for a short walk, and momentum took over. Later that same day I shot a full length Studio LB workout and felt 100% better.
Breaking a negative pattern can be easy. Here are three tips to help you take action and move the negative in a more positive direction:
1. Movement Creates Movement. When we're feeling negative or down, certain tasks seem impossible, right? We tend to put things off (unloading the dishwasher, a 50-min. Studio LB workout), but if we just get started by taking that first step, it will have a snowball effect. Movement creates movement, and everything will fall into place.
2. Motion Enhances Emotion. On those days where you don’t feel like doing anything, try a short walk or one of my Quick-Burn workouts. You can drastically change your mood and your mindset in just a few minutes.
3. Call A Friend. If you are feeling stuck, uninspired, you need an accountability partner (this is not a workout buddy)! An accountability partner is someone that is depending on you as much as you are depending on them. Who is your accountability partner? It doesn't have to be in-person to be effective, it can be via phone, email, DM, FB group, or text!
Of course you CAN! Last week, this recipe went out to my Spring Training fam. These healthy pancakes are delish, guilt-less, and you have options to control dairy and sugar. This was Mars's plate (above) but I like mine loaded with berries.
Cassava flour is a grain-free, whole food based flour and it's awesome because it mimics gluten so the pancakes come out all thick & fluffy. It’s made by dehydrating and then grounding the cassava root. Makes 7-10 pancakes. Enjoy!
¼ cup coconut oil, melted
¼ cup Greek yogurt or unsw. van. almond milk (if you're dairy-free)
1 tbsp coconut sugar (opt)
¾ cup cassava flour
1/4 tsp cinnamon
1/4 tsp cardamom
½ tsp baking soda
¼ tsp salt
1. Mix eggs, coconut oil, yogurt/almond milk.
2. Add the cassava flour, coconut sugar, baking soda, spices and salt; mix well.
3. Cook for approx 2 min. per side on a greased skillet over med. heat, or until brown & cooked through.
4. Serve w/ fresh fruit & maple syrup (opt).
I'm starting a little weekly column here called LIVING BETTER, where I'll share ways to help you stay inspired to live better, and healthier.
Today I want to talk about your schedule flow and Studio LB. So many of us lose steam because we work against the flow of our lives. Since I know I’m not the only person out there stretched for time, I wanted to dedicate this week’s LIVING BETTER article to catering to your own schedule – whatever that may be. And this can come in handy for both moms and non-moms, too!
What I mean by catering to your own schedule is going with the natural flow of what’s going on in your life. I find that many of the people that I work with try setting lofty fitness goals that are tough to stick with. Like, "I'm going to start doing Studio LB, and I'm going to do the 50-minute workouts, and I'm going to do it every damn day at 5AM." Sure, that's great in theory, but if you're not a morning person, or don't exercise at 5AM, it's probably not happening more than once, right?
But, maybe you ARE a morning person and getting up at 5AM to workout makes the most sense to you. Maybe you get a rush of energy and some free time around 7PM, or you're a night owl and you do your best work at midnight. Maybe you want to spend your mornings with your kids, and therefore you must shift your workouts and errands to evening.
By going with the flow of your own life, things get a lot easier and less stressful. At least that’s what I’ve found from my flow with Mars.
Jordan works from San Diego half of the week, so I single-mom-it, part-time. On those days, I'll wake up, prepare breakfast, do school drop off, and come back home to work and then by mid-afternoon, I’m usually ready to get moving, so that’s when I do my workouts. In the early morning (before 7AM), I can't seem to get it together, and I don't fight it.
While everyone’s schedule, home life, and work situation is unique, I urge you to go with the flow of your own schedule. There's no right or wrong time to do your workouts! Try to ignore the proper times for workouts, and instead, do them at a time that feels good to you.
Guys, I've finally started a YouTube channel! This is something that I've wanted to do for a long time so I'm pretty excited about it. Subscribe and you you'll receive new quick-burn workouts weekly! Lifestyle content will be launching soon.
Subscribe to my brand new Youtube channel, where you'll find quick-burn workouts, and lifestyle content launching soon!
We've teamed up with our friends at Oh Joy & Sweat Cosmetics to give away the ultimate getaway (& get you into that !) right before Summer hits: One spot on my May 18-24th Activation retreat to Little Corn Island, a one-month membership to Studio LB, one Oh Joy yoga tote, & one Sweat Cosmetics pack of 30 skin balancing cleansing towelettes to one lucky winner ($3k value)! Enter here!
Are you ready to get ready for summer? Join me for LB Spring Training, my six week fitness lifestyle program, designed to help you look and feel your best when Memorial Day hits. Sign up and receive my tips, quick-burn workout videos and recipes in your inbox starting Monday.
The cost of participating in the program in its entirety is a monthly membership to Studio LB ($39/month) or, you can join in without being a Studio LB member and receive my quick-burn workouts recipes, and tips in your in-box, daily.
Guys, craving loaded potatoes? This recipe is SO good and better than the O.G. because the potatoes are dip-able like nachos! This recipe makes three-four servings, and is perfect for dinner, as an after-school snack, or an evening get together. I like to add quinoa and make a bowl out of it.
- 4 Yukon Gold potatoes
- 2 tbsp. ghee or olive oil
- Jakes Prime or sea salt + pepper to taste
- 1/2 cup cashew sour cream (recipe below)
- 1 cup black bean dip (recipe below)
- Mashed avocado + chopped tomato blend (cilantro is a great addition, too)
- Preheat oven to 425
- Slice potatoes into thin rounds (can go up to 1/4” thick if want thicker portions).
- In a bowl, toss potatoes with olive oil.
- On foiled baking sheets, place potato rounds in single layer. Sprinkle with jake's prime or salt.
- Bake for 30-35 min. or until potatoes are golden and start to crisp at edges.
- When cool, put potato rounds into 3-4 bowls with beans, cashew sour cream + tomato/avo blend. I also add quinoa to mine (yum).
- If serving family-style, arrange potato rounds on a large platter with bowls of beans, avocado-tomato blend, cashew sour cream, and cilantro (if using).
CASHEW SOUR CREAM
This dairy-free cashew sour cream is healthy, tangy, creamy, protein-rich and the perfect compliment for any spicy dish that calls for sour cream.
- 1 cup raw cashews, soaked 1-2 hours (if you own a high speed blender, no soaking necessary)
- 1 tbsp. apple cider vinegar
- 1 tbsp. lemon juice
- 1/2 tsp. sea salt
- Water to blend
- Drain cashews and place in blender.
- Add vinegar, lemon juice, and sea salt.
- Pour in just enough water to cover the cashews.
- Blend on high approx 2-3 min. until mixture is smooth and creamy.
BLACK BEAN DIP
- ½ cup water
- 1 14-ounce can of black beans, drained
- 1/2 lemon or lime squeezed
- 1 garlic clove, peeled
- 1 tsp La Boite Hawayej spice (sub with taco seasoning)
- 1 tsp salt
- Place all ingredients into high speed blender.
- Start the machine, slowly increase to its highest speed, and blend for 1 min, or desired texture.
*Update: We currently have TWO Ocean view Suite (can be dbl or single) available!
Join us May 18-24th for our version of Spring Break! Think bucket-list location, daily transformative workouts, soulful beach-side conversation with like-minded women, self-care coaching that will allow you to care for you, delicious fresh + local meals, followed by rest and adventures into town for reggae and happy hour.
Just 89 days until we create some of that retreat magic at Yemaya, Little Corn Island! Grab your girls and take $200 off your retreat for Presidents' Day. Email Katie with any questions. Payment plans are available.
Presidents' Day Sale Price (per person):
Ocean view Suite Dbl - $2,281
Ocean view Suite Private - $2,914
Ocean view Suite w/ Plunge Pool Dbl - $2,973
Ocean view Suite w/ " " Private - $3,775
This smoothie is pure skin food (major vitamin-c), is a great immune-booster, and doesn't taste at all like baby food. Despite its name, the sweet potato doesn't belong to the same family as the potato. Potatoes are tubers, and sweet potatoes are roots. Sweet potatoes are high in Vitamin A and C, fiber, potassium, and iron, and are a fresh, low-calorie addition to your smoothie blend.
if you're in a rush, there's no need to bake the sweeties, first. You can grate raw sweet potatoes for easier blending, but the frozen chunks make it super simple to toss directly into the blender and help keep the whole thing cold.
Light My Fire
1/2 c. unsweetened almond milk (or non-dairy milk of choice)
1/2 c. filtered h20
1/2 c. frozen sweet potato (baked then frozen)
juice of 1-2 lg. lemons
1" knob ginger
1" knob turmeric
1/2 tbsp. flaxseed meal
Optional: pinch of cayenne, black pepper
Ah, balance. The buzz word all over the gram. Those balance posts drive me nuts more than statement tees do. Balance is everywhere and we’re all searching hard for it. And we should be, because it’s super important. Without it, we can feel kinda anxious and lost.
Balance (or, happiness, IMO) is really a very personal thing and it’s super interesting because it looks so very different for each of us. It relates to our life, mind-set, and our lifestyle. It's about making healthy choices and feeling good, but also allowing yourself the freedom to have fun and be flexible so you’re not hyper-obsessed about every workout and meal.
Balance is the wellness homeostasis that we’re all striving for, right? But do we even know what it means? Figuring out what it means to YOU is step one. Then, how do we sustain a lifestyle that is fun and makes us feel incredible (healthy) rather than guilty or anxiety-ridden? I’m asked this question everyday, and I’m here to tell you that it’s totally 100% possible!
Just like it takes time to reach your fitness goals, balance definitely doesn't happen overnight. And, sometimes you have to really forgo it to fully learn how to achieve it. For example, If you’re goal-getting, trying to lose weight, or level-up and become your most fit…there’s not going to be much balance happening. You cannot be downing burgers and beers on a weekly basis and achieve your goals. BUT, if you can’t have a little wine and dark chocolate what’s the point, right?
Everyday people ask me about what I do to stay fit (this thing called Studio LB), what I eat, and if I’m restrictive all the time. Honestly, I don’t feel like I’m enforcing restrictions on myself, because I feel like I've found my balance. I do try to maintain a healthy, low sugar diet, but if I’m craving something sweet I’ll indulge in some Nutella (on an apple), or a healthy thin crust pizza. But not every night. I do enjoy a glass of wine every night and that’s my non-negotiable. If I want or need to kick it into high gear and become leaner, I’ll nix the wine and choose something with less sugar. My diet is often 90/10 or 95/5, but, I’m prepared to sacrifice certain things because I truly love the way training and great nutrition make me feel and look. Do I ever reach for the Potato chips? Of course, maybe once a month, but I'm def not pining over them.
So how do we do it? With a little bit of mindfulness and awareness. By being mindful and raising our awareness on the things that cause us to feel imbalanced, we can overcome what has thrown us off-balance.
When it comes to creating more balance, I recommend making small changes instead of enforcing restrictions. Sounds like LB 100, right? For example, choose vodka + La Croix over that glass of wine. Try cooking in chicken broth instead of butter a few days a week. Cook four nights a week instead of ordering takeout or eating out. Try to move a little more every day: Walk to work instead of taking the train, take the stairs instead of the elevator. Park on the far end of the parking lot so that you walk more during the day. When it comes to exercise, do what you love. Bottom line is, If you don’t enjoy it, you won’t stick with it.
If you’re new to this, or are trying to achieve your balance, I always recommend starting with the 80/20 rule. Make healthy choices 80% of the time and allow yourself the freedom to enjoy the things you crave 20% of the time. And when you’re ready to take it to the next level, make the 20% the healthiest indulgent choices you possibly can.
I'm here if you need me!
You'll see versions of this recipe all over the place and I'm sharing because it totally works!
I'm a night person, but these days I'm in bed at 9PM during the week and what a difference it makes. Warm milk is a common remedy to help lull you to bed, and I've been drinking Moon Milk to help me unwind.
Sugar is optional, so omit the honey or maple if you'd like, but it does make it taste really great. This is really the best kind of night cap: Turmeric flights inflammation, nutmeg is a natural sleep aid, and a little ashwagandha goes a long way. Drink warm, and then bath, book + bed!
- 1 cup milk of choice
- 1/2 tsp cinnamon
- 1/2 tsp turmeric
- 1/4 tsp ashwagandha
- 1/4 tsp ground cardamom
- Pinch of sea salt
- Pinch of nutmeg
- 1 tsp ghee or coconut oil
- 1 tsp raw honey or maple syrup (optional)
Heat milk to a simmer over med-low heat. Whisk in cinnamon, turmeric, ashwagandha, cardamom, nutmeg and pepper, then whisk some more to avoid clumping. Add coconut oil/ghee, reduce heat to low, and cook for five minutes. Remove from heat and let stand to cool for a minute. Stir in honey/maple last.