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International Women’s Day is celebrated in many countries around the world. It is a day when women are recognized for their achievements without regard to divisions, whether national, ethnic, linguistic, cultural, age, economic or political. It’s a celebration where we unite as a global community to celebrate women, their endless drive, passion, impact and tireless effort in making a difference.

In recognition of International Women’s Day, we’re celebrating our accomplishments as women, and the progress we make each day towards an equal future by bringing together three inspiring duo founders making an impact in their field and communities. Dive in deeper and follow along with us this month as we showcase a handful of incredibly notable and talented women because as women we are stronger together.

Meet Jill Donenfeld and Tiana Tenet, the Co-founders of The Culinistas, an in-home personal chef services that include menu planning & shopping, cooking & clean up.

How did the two of you meet?

TT: Jill was running a boutique company that provided in home chef services.
JD: When I met Tiana, she saw how to leverage those services into a scalable business and we partnered almost immediately.

TT: We met through a friend of mine who was about to hire one of the chefs with whom Jill worked.

What is The Culinistas and what is your mission?
The Culinistas is an in home chef services platform with a mission to bring mealtime back to the table.
What is one standout quality you each see in each other?
JD: Tiana is laser-focused on progress and does not get caught up on perfection.
TT: Jill is a community builder. She rallies the team.
What are the best decisions that you have made in your careers thus far?
JD: Partnering with Tiana, hands down. Not only do we have the ability to grow this company together, but the partnership is also an opportunity to grow a very special, unique relationship.
TT: Partnering with Jill, hands up!
What are the worst?
JD: Anytime I’ve operated from a place of fear, the effects have a long tail that is hard to shake.
TT: Anytime I ignore my gut, same thing.
In what areas do you want to see women progress in 2020?
TT: I’d like to see women putting their money where their mouth is. We need more female investors & there is power in the purse.
JD: This goes for everyone: I would like everyone to harness the capacity of the human brain more. Our brains have the ability to teach ourselves how to do things, to figure things out. We aren’t robots. It takes discipline and confidence to employ your brain, and everyone should do it more.
What’s your advice to women trying to make an impact in their career?
TT: Take risks.
JD: Discipline yourself to learn more and learn deeper. It will help define what you want. And then you will figure out how to get it.
What will be the biggest challenge for the generation of women behind you?
JD: To stay focused on learning rather than mimicking.
TT: Staying present. In a world of so much distraction, we all need to get focused.
Which women inspire you the most and why?
JD: Eileen Fisher — she is a trailblazer in sustainability.
TT: Serena — she never settles. Everything is excellent.
What is your self-care routine?
TT: Wake up, work out, bath, smoothie.
JD: Body oil, fresh air, jazz on Monday nights

On hectic evenings, it can be hard to muster up the willpower to cook up a meal that’s tasty and good for you too. Having said that, we all know that a lot of take-out dishes are laden with belly-bloating sodium and artificial ingredients. This cleaned-up version of Cashew Chicken uses only whole food ingredients and tastes just as good as the real thing. Time-wise, you’ll have dinner on the table in just over half an hour, and after taking your first bite, you’ll be glad you went the home-made route.

Cashew Chicken - Eat Spin Run Repeat 1

Cashew Chicken

Prep Time: 20 mins
Cook Time: 15 mins
Serves: 2

Ingredients

  • 2 raw boneless skinless chicken breasts, about 120g each, diced into 1-inch pieces
  • 2 tsp cornstarch
  • 1 tsp coconut oil
  • 4 tsp miso-garlic sauce (see recipe below)
  • 2 tsp low-sodium tamari
  • 2 tsp rice vinegar
  • 1 red bell pepper
  • 1 green bell pepper
  • 2 green onions, sliced diagonally
  • 2 tbsp water
  • ¼ cup raw unsalted cashews
  • minced parsley or cilantro, to garnish
  • cooked brown or wild rice, to serve

For the Miso Garlic Sauce:

  • 1 minced garlic clove
  • 1/4 cup miso
  • 2 tbsp rice vinegar
  • 1 tbsp honey
  • 2 tsp sesame oil
  • 2 tsp minced fresh ginger
  • 1/2 teaspoon ground Chinese five-spice

Instructions:

  • Prepare the miso garlic sauce by pouring all ingredients into a small saucepan and cooking over medium heat. Whisk constantly until a smooth mixture forms (about 4 minutes), then transfer to a sealable jar or bottle. (This will make about 1/2 cup, but you only need to use a portion of it. The rest can be refrigerated and used as a stir fry sauce.)
  • Chop the chicken and toss it in a resalable bag with the corn starch. Try to coat it as evenly as possible.
  • Melt the coconut oil in a large frying pan or wok. Stir fry the chicken until golden on all sides, but not completely cooked, about 3 minutes.
  • Whisk together 4 tsp of miso garlic sauce with the tamari and rice vinegar. Pour it into the wok with the bell peppers, green onions, water and cashews.
  • Stir fry on high heat for another 4 minutes, adding a little extra water if the wok starts to get too dry. Scrape up the brown bits from the bottom and be sure to stir often for even cooking.
  • When the veggies are tender crisp and everything is hot, transfer to bowls and serve with cooked rice. Garnish with cilantro if desired.

Cashew-Chicken-Eat-Spin-Run-Repeat-593x395

Angela is an avid runner, fitness instructor, foodie, healthy living blogger, and health coach. Having been overweight, unhappy and insecure as a teenager, Angela took control, changed her unhealthy habits, and adopted a clean eating lifestyle that she continues to maintain today. Her goal is to support, inspire, and motivate others to improve their health and be their best. You can learn more about her on her blog, Eat-Spin-Run-Repeat.com.

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