Amber Pollard

March Madness

2010-03-11T15:50:00.000-08:00

What's not to love about March? The days are longer, the flowers are starting to bloom and it seems like all of nature is stretching out its arms to shake off the winter cold and ready its embrace of spring. Not to mention, the basketball games, green beer, and leprechauns along the way that make it an exciting ride too...

In solute to this fabulous month, Amber Pollard is making the most of March by offering 30% off everything in the store. Simply enter MARCH10 at checkout and have a Merry March!

A New Kind of Vegan

2010-01-28T14:03:00.000-08:00

Remember when the idea of buying animal free apparel meant having to look like you raided a kindergardener's closet or at very least that you were on the fringes of being mentally unstable? The terrible quality, awful color palettes and knock-off-esque designs didn't make it easy to proudly live the vegan lifestyle. When someone use to say they were a vegan, the stereotypical hippie with major b.o. and Birkenstocks would come to mind. Finally, with the help of celebrity support like AP fan Alicia Silverstone and the internets (bloggers unite!), the world has noticed a void in this growing market. Today you can find anything from apparel to home furnishings to even board games made from all vegan materials.

Being socially conscious shouldn't mean having to put your personal style on hold. When you put on an outfit or carry a handbag, it should make you feel good because you know you look good and the plus side with vegan products is that you haven't had to compromise anything. We are proud to say that select Amber Pollard handbags are available in vegan materials (with more coming this fall) because we think everyone deserves to look haute while keeping their lunch cool - even if that lunch happens to be a slice of Herbed Tofu Lasagna... yum~

Feeling Leeky

2010-01-26T10:31:00.000-08:00

Word of the day kids: Leek! No, not the kind coming from my ceiling after last week's down pour, but the vegetable. I like to think of Leek as Onion's mellow little brother. They look a lot alike, but Onion has a more outgoing personality and gets invited to more parties. I like Leek though and that's why we're going to focus on him today. I could personify leeks and onions all day, but I'm going to stop now because I want to talk more about eating them.

Did you know that leeks are low in Sodium, and very low in Saturated Fat and Cholesterol? They are also a good source of Dietary Fiber, Vitamin B6, Iron and Magnesium, and a very good source of Vitamin A, Vitamin C, Vitamin K, Folate and Manganese (nutritiondata.com). Plus, the regular consumption of leeks has been known to prevent heart disease and certain types of cancers. I'd say that's at least 10 points for team leek.

One of my favorite leek recipes is good old fashion Leek and Potato Soup, especially on a crisp winter day like today. Now that you're a leek fan like I am, try this tasty recipe courtesy of Pinch My Salt.

INGREDIENTS

3 tablespoons butter
3 leeks, thinly sliced
1 medium or large onion, chopped
6 - 8 russet potatoes, thinly sliced
3-1/2 cups chicken broth (or enough to barely cover potatoes)
1 cup heavy cream
salt to taste
fresh ground black pepper to taste

DIRECTIONS

Melt butter in a large saucepan over medium heat then add onions and leeks. Cook, stirring, until onions are limp and just slightly brown.
Add sliced potatoes to saucepan then pour in enough chicken broth to just barely cover the potatoes. Continue cooking over medium heat until potatoes are tender. Using a potato masher, mash and stir potatoes until desired consistency is reached. As you mash the potatoes and the soup thickens, turn down heat and stir frequently with a large spoon to prevent scorching on the bottom.
Add one cup of heavy cream (or more if you desire) and salt and black pepper to taste. Cook 15 minutes more over low heat. stirring frequently, then remove from heat and serve.

* Notes: Make sure to clean leeks thoroughly and slice only the white and light green part of the leeks. You don't need to peel the potatoes as the peels add to the rustic texture of the soup. But make sure to scrub them thoroughly and remove any obvious blemishes before slicing. Although we always make it with chicken broth, this can easily become a vegetarian soup by simply adding vegetable broth.

2010-01-21T10:25:00.000-08:00

January is a time of new beginnings and fresh starts. Sadly it's also a time of goodbyes and see you laters. For me, it means one of my favorite neighborhood restaurant's famous butternut squash soup will soon be going into hibernation until next fall.

To make the transition a little easier this year, I plan on freezing my own squash and making my own squashy deliciousness! I couldn't convince the local mom-and-pop eatery to let me have a peek at their recipe, so I resorted to the internets and found a unique and healthy compromise. Try this Butternut Squash And Pear Soup courtesy of Cheap, Healthy, Good.

INGREDIENTS

4 tablespoons butter
2 medium onions, diced
1 medium butternut squash peeled, seeded and cut into 1 inch pieces
4 pears, peeled and chopped into roughly 1 inch pieces
1 quart (4 cups) low sodium chicken (or veggie) stock, or enough to cover
dash of pumpkin pie spice, nutmeg or cinnamon
salt, freshly ground black pepper and granulated sugar

DIRECTIONS

In a large stockpot or dutch oven, heat butter over medium-high until melted. Drop heat to medium, add onions and cook until soft and a little translucent. Add squash and pears and sweat for another 15 to 20 minutes.
Add stock and simmer for 15 to 20 minutes, until squash is tender.
You can use an immersion blender if you have one. If not, process half the batch in a normal blender until smooth (careful here, it may spill over). Remove and process the other half. Add both halves back into the pot.
Season with spice, salt, pepper and sugar to taste. For a unique twist, try substituting a sprig of rosemary instead of the spices.

Serves: 9 (approx. 191 calories, 6.4 g fat per serving).

Okay, I think The Sky Seriously Falling This Time

2010-01-18T11:33:00.001-08:00

“Life is not about waiting for the storms to pass… it’s about learning how to dance in the rain!” –Vivian Greene

Wasn't I just talking about how it never rains in Souther California? I think I jinxed it because all of a sudden we're looking dead in the eyes of the biggest rain storm we've had in five years! More to the point, however, even if we are expected to get more rain in the next few days then we usually see in an entire year, we have little to complain about. Even if there will probably be mudslides and traffic jams and I'll probably ruin another pair of shoes sloshing through muddy puddles... we are still very fortunate. Compared to the horrible events taking place in Haiti right now, a little rain (or a lot of rain) seems like no big deal. So to all of my fellow rainy dayers, don't let something like the weather get you down. And if you're feeling tempted to get a little blue, channel that into something more productive like a prayer or donation for the poor people of Haiti who truly are suffering right now.

The Sky is Falling!

2010-01-13T14:32:00.000-08:00

What is this strange wet substance falling from the sky? Could it actually be raining here in SoCal? Tomorrow is suppose to be a sunny 75º, so let's not have this strange phenomenon go to waste. Break out your snuggies, rent a chic flick, and curl up with this warm bowl of low-fat Turkey Chili courtesy of ichef.com.

INGREDIENTS

10 oz. ground turkey breast
3 to 4 cloves minced garlic
1 medium onion
56 oz. (2 cans) diced, canned tomatoes
2 medium zucchinis, diced
2 medium yellow squash, diced
15 oz. black beans (1 can rinsed and drained)
30 oz. beef (or chicken) broth, canned
4 medium celery stalks, diced
2 large green peppers, diced
1-1/4 oz. chili powder (1 package chili seasoning)

INSTRUCTIONS

Spray a large pot with non-stick cooking spray and set over medium high heat. Add the turkey, garlic and onion and saute until brown (about 5 min).
Add rest of ingredients to pot and stir to combine.
Bring to simmer over medium heat. Continue to simmer until veggies are tender (about 30 min).

Note** You can throw in a 1/2 cup of uncooked rice while it is simmering for a healthier

dish.

2009-12-22T13:47:00.000-08:00

Only three days left until Christmas! That means only three days left to indulge in all of the seasonal goodies. For a different spin on a holiday classic, try these Sweet Applesauce Gingerbread Cookies, courtesy of Care2.com

INGREDIENTS

1 cup (2 sticks) butter
1 cup brown sugar
1/2 cup molasses
2 eggs
1 cup applesauce
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon

Preheat oven to 350 F. Grease and flour a 9- by 13- inch baking dish.
Melt the butter over low heat. Pour into a medium-sized bowl.
Beat in the sugar and molasses. Add the eggs, one at a time, and beat.
Beat in the applesauce.
Sift the flour, baking soda, ginger, and cinnamon into the applesauce mixture and stir well to combine thoroughly.
Spoon into the baking dish and bake for 35 minutes or until a skewer inserted into the middle comes out clean.
Remove from the oven and let cool for 5 minutes. Turn onto a wire rack; cool completely.
Serve with whipped cream or vanilla ice cream, if desired.

Yield: 18 servings

Amber Pollard Has Expanded!

2009-12-18T10:41:00.000-08:00

The latest line of Amber Pollard handbags are soon to hit and people are already a buzz about them. Not only do these new bags contain the insulated Lunch à la Mode™ pouch that everyone loves, but they are also expandable! The Taquerìa, Cantìna, and Dive are sure to make you one haute tamale.

Attention all Amber Pollard's Facebook fans! We have an exclusive offer just for you. One lucky person will have the first chance to own one of these delicious new bags. Simply become a fan before December 31, 2009 and you could be the proud owner of The Dive - some say it's on the inside that counts and this bag has a got you covered. The Dive is expandable for your everyday essentials plus your laptop. The large interior pocket holds the exclusive Lunch à la Mode™ removable insulated lunch sack, keeping your lunch fresh and you organized. To top it off this bag has got it going on outside too, like all Amber Pollard handbags, you'll be looking haute while keeping your lunch cool.

2009-12-03T11:33:00.000-08:00

I hope everyone has had a chance to recover from the last couple of weeks. Luckily I managed to get through Thanksgiving still fitting into my jeans and Black Friday without any battle scars. So all in all, my holiday season is off to a very good start. I thought I would spread the joy with this healthy recipe courtesy of Your Total Health

Whether you're packing a snack (in your Lunch à la Mode pouch of course) for a long day of shopping or need a quick appetizer for a holiday party, these Hummus and Pita Wedges are sure to hit the spot.

INGREDIENTS

2 cups garbanzo beans, cooked
2 tablespoons unroasted tahini
1/4 cup fresh lemon juice
2 cloves garlic
1/4 teaspoon cumin
1/4 cup fresh parsley
dash salt
dash pepper
18 pimento-stuffed olives
olive oil
fresh pita bread cut in wedges

Directions:

Throw everything except the olive oil into a blender or food processor, hit the button, and voila! it's done. It should have a nice creamy/fluffy texture. If it's not quite the consistency you want after blending without the oil, add olive oil in small amounts and blend, checking consistency each time. Cut the pita into wedges. Put the hummus in a serving bowl in the middle of a plate and surround with the pita wedges. This is loads healthier than chips and dip!

2009-11-13T12:19:00.000-08:00

Mary Payne, owner and founder of Hail Mary's Boutique Catering in Glendale, CA and host of the web based cooking show, Cooking With Mary, has nothing but praises for Amber Pollard handbags. She says, "As some of you may or may not know I love Amber Pollard Bags" and for that reason, she wanted to share a few healthy snack ideas with her fellow AP lovers. She says, "With these simple snack ideas you can have a great snack wherever you are. You will never have to worry about having something that is both filling and delicious when you are short on time." Try packing one of these healthy bites in your Amber Pollard bag next time your on the run:

Blanched asparagus wrapped with swiss cheese
Hard boiled eggs. One large egg has 70 calories, 6 grams of protein. Boil a few at the beginning of the week then store them for up to four days
Wheat Pita stuffed with hummus, cucumbers, sliced tomato and kalamata olives
Wheat english muffin with tomato sauce, low moisture mozzarella cheese, green peppers and spicy turkey sausage

With these easy minnie meals there is no reason to not make everyday a healthy one; and when packing them in the Lunch à la Mode™ insulated lunch pouch you will elevate lunch on the go from a brown-bag necessity to a chic fashion accessory.

2009-11-04T09:34:00.000-08:00

November is officially here and the time to start freaking out about the hectic holiday season has begun. Nevertheless, in between shopping, partying and making time for family there is no reason to neglect having a deliciously healthy lunch. Holiday leftovers make a great transition to quick and inexpensive lunch ideas. Make sure to set aside some turkey this month and make these tasty Turkey Wraps with Chipotle Mayonnaise courtesy of Epicurious.com. Also, feel free to lend us any of your holiday leftover recipe ideas.

Ingredients

1/2 cup mayonnaise
3 tablespoons chopped fresh cilantro
1 green onion, minced
1 tablespoon minced canned chipotle chilies in adobo
1 teaspoon fresh lime juice
2 10-inch-diameter flour tortillas (plain or flavored)
8 ounces thinly sliced smoked turkey
2 romaine lettuce leaves, center rib cut away

Preparation

Combine mayonnaise, cilantro, green onion, chipotle chilies and lime juice in small bowl; stir to blend. Season chipotle mayonnaise with salt. Arrange tortillas on work surface. Spread each with half of mayonnaise; top with turkey and lettuce. Roll up tortillas tightly, enclosing filling. Cut each wrap in half.

Tips

Use light mayonnaise as a healthy substitute. Look for chipotle chilies in adobo sauce in the Latin American foods section of the market. Serve the wraps with purchased salsa and an avocado, grapefruit and red onion salad with oil and vinegar dressing.

2009-10-23T12:24:00.000-07:00

The countdown for Halloween costume completion has begun. Oh such pressure! I haven't even made up my mind on what I'm going to be yet. There is always the fear of showing up to a party and being the lamest rendition of a costume that nearly every other person is wearing. That is why my vampire fangs are staying in the drawer as long as Bella and Edward are household names. Does anyone have any suggestions? I need fun creative ideas that will still make me look haute ; )

Raise Your Glasses to Fall

2009-10-08T13:47:00.000-07:00

It's just common knowledge that it takes a little longer for SoCal weather to catch up with the rest of the country, but that's okay! It just gives us more wear out of our light cardis and a chance to fit in a few more backyard get-togethers with friends. For all of my fellow SoCalers, this weekend is suppose to be a crisp 75º so enjoy it with this refreshing summer drink with a fall twist courtesy of Better Homes and Gardens.

Autumn Punch

Fresh-sliced plums garnish a blend of apple-cranberry juice and sweet white wine.

Best for: Low-key backyard parties
Prep: 20 minutes
Chill: Four hours

2009-10-02T11:45:00.000-07:00

Oh dear, fall is here and my craving for all those full-flavored comfort foods has come with it! It's funny how in Summertime, when we are expected to show a lot more skin, its easier to say "Oh just the salad and a glass of Perrier please," but come cold weather seasons it's more like "--and don't forget the extra gravy!" I think it's because whenever the fall feeling hits my bones my stomach knows that all of the delicious holiday flavors are soon to come.

Luckily not all wonderfully warm deliciousness has to come at the expense of our summer figures (at least not just one week into the new season anyway). Try this recipe for Chickpea and Tomato Soup with Pasta courtesy of Kaboose.com. They promise that this rustic soup is rich and satisfying as a side or mainstay. Loaded with tomatoes, garlic, onion, chickpeas and spinach, it's a veritable vegetable medley that's deliciously good and good for you.

Ingredients

1 tbsp. (15 mL) olive or vegetable oil
1 large onion, chopped
2 cloves garlic, squished
1 can (28-oz./796 mL) diced tomatoes
4 cups (1 L) chicken or vegetable broth
1 can (19-oz./540-mL) chickpeas, drained
1/2 cup (125 mL) small pasta shapes, like baby shells or ditalini
8-oz. (227-g) package fresh spinach, washed and coarsely chopped
1 tsp. (5 mL) salt
1/4 tsp. (1 mL) pepper
grated Parmesan cheese for sprinkling

Cooking Instructions

Heat the oil in a large saucepan or Dutch oven. Add the chopped onion and garlic and cook, stirring, for 6 to 8 minutes over medium heat until just softened. Pour in the tomatoes, broth, chickpeas and pasta. Bring to a boil over medium-high heat, then lower the heat and simmer, covered, for 10 minutes or just until the pasta is tender but not mushy.
Stir in the chopped spinach and cook for a minute or two, until wilted. Season with salt and pepper and serve with Parmesan cheese to sprinkle at the table.

Hello World!

2009-09-03T16:49:00.000-07:00

This is our first blog so it better be a good one, right? Please allow me to introduce Lunch à la Mode, the first handbags that will make you look haute and keep your lunch cool. Every LAM handbag contains an insulated lunch compartment, ready for anything from antipasti to zinfandel along with plenty of room for everyday necessities, and most importantly they look beautiful.

Check out our website to see the entire collection www.lunchalamode.com

LAM is much more then a fashion component, it is a lifestyle, that is why this blog will be a forum to share what that LAM lifestyle is all about. Come back every week as we will be sharing about fashion, food, LAM news and all things that make up joie de vivre.