Julie joins Yoko in the kitchen to prepare a light yet satisfying Japanese salad featuring yellowtail fish.
What I Learned from Working Out 365 Days in a Row
In January 2020, I wrote a blog post entitled “How to Achieve Sustained Success,” where I made the case that consistency is the key to sustained success and the reason why we often fail is that once we start seeing some success, we stop doing the things that got us there.
Over the years, I’ve developed a point of view on how to make sure I keep doing the things that make me successful, and here it is: figure out the easiest thing I can do consistently every day no matter what and ignore conventional advice on what it takes to succeed in this area.
As an example, I’ve spent the past 7 months traveling the world and am still able to continuously get stronger and maintain my weight despite moving locations, having irregular and infrequent access to gyms, and eating out literally every meal every day since I’ve been living out of hotels.
How’d I do it? There were a few things, but my workout routine has been particularly helpful. Going into my travels I had a solid workout routine in place that I’d designed in the summer of 2020. At that time, at age 38, I realized that my fitness goals had changed. I no longer felt motivated to try to get a six pack. I really just wanted two things:(1) I wanted to be able to easily keep up with people on hikes and other physical pursuits and (2) for the love of God I wanted people to stop asking me whether I worked out.
I’d read the book “Atomic Habits” by James Clear. In it, James made a compelling case for designing our lives for 1% daily incremental improvements for sustained long-term success.
I decided to test the idea out with my fitness routine because I’d yo-yo-ed with it throughout my entire life. I’d work out really hard and consistently 5-6x a week for 9 months then go 6 months without so much as going on a walk. Reflecting upon why I regularly quit working out, I think I’d burn myself out in aspiring to “get in the best shape of my life” then become so sick of working out I couldn’t bring myself to do so much as a pushup.
My first challenge was figuring out how I’d design my workouts. I asked myself these questions:
What’s easy enough that you’re 99.9% sure you’ll actually do the workout every day?
What’s JUST hard enough — and no harder — you’ll get 1% more fit every day?
To answer the first question, I thought back to the times in my life when I was most consistent with my workouts. I’ve been working out since I was a teenager, back when workout videos were sold on VHS tapes (my favorite was “The Firm” series). The times when I was the most consistent with my workouts over long periods were when I (1) worked out at home, (2) did some form of strength or interval training (I loathe steady state cardio), (3) followed an instructor, and (4) did a workout no longer than 30 minutes tops.
I decided to start with a constraint of doing 15-minute, at-home, circuit workouts that could be done with or without weights. So that I could work out even if I had no access to weights.
Importantly, I decided I would do NO MORE THAN 15 minutes, even if I felt super energized that day. Because I wanted to avoid my previous pitfall of burning out on working out by setting a target that was too high for me to sustain daily over the long term. I also wanted to ensure that my workout was easy enough that I would fully recover before my workout the next day.
In other words, I set both a minimum AND a maximum range that I would count as a workout.
To ensure I’d get 1% more fit each day, I needed to find a workout program that would be hard enough that it could keep me challenged for a full year. I picked the Sweat app because I’d had success with it in the past, it offers 80+ weeks of workouts that get progressively harder, and it includes 30-minute workouts that I could cut in half and do from anywhere.
For the next 365 days, every morning, I did the first 15 minutes of a Sweat workout. Because the Sweat app includes only 3 workouts per week, I’d do just over “two weeks” of workouts per week. A typical week looked like this:
Monday: Sweat week 1 Legs
Tuesday: Sweat week 1 Arms
Wednesday: Sweat week 1 Abs
Thursday: Sweat week 2 Legs
Friday: Sweat week 2 Arms
Saturday: Sweat week 2 Abs
Sunday: Sweat week 3 Legs
etc.
One year down, what were the results?
First, the physical and fitness-related results. I lost about 10 pounds of body fat. I got a lot stronger. I started out barely being able to do 3 pushups and became able to easily do over 20, even using a bench and in a decline position. I have a lot more energy and no longer feel physically lazy. Meaning, before, I used to really resist doing even the most basic physical things like taking out the trash, doing the dishes, etc. And now I feel like I enjoy doing anything that involves moving my body more often throughout the day. Because my workouts involved HIIT, I also tested my cardio by going to 10 Barry’s classes in a row toward the end of my 365 days, just to see how I’d do sprinting. I found it totally doable to keep up in class with the recommended speeds and felt energized after workouts rather than feeling like I was going to die and be sore for days.
There are deeper takeaways that go beyond fitness, however.
First, I became aware that two things keep me from succeeding in important areas: impatience and ego. Impatience leads me to set goals that are unattainable in the time frame I give myself. My ego leads me to choose strategies that feel socially acceptable. For example, my ego told me that to get in shape, I had to do “hard” or “intense” workouts. Something where when I tell people what I do, they’d respect me.
Second, by being patient and putting my ego aside to set an attainable goal, I built immense self-esteem by making and keeping a commitment to myself. To the point where, for the first time in my life, I’m no longer self-conscious about how fit I look to anyone. How could I possibly care what someone would think about me when I just worked out 365 days in a row?! To achieve this, there were many, many days when I worked out even when it was the last thing I wanted to do and had a dozen balls in the air. Yet I always fit the workout in, even if I had to do it at 9 PM. Even if I was traveling.
Third, I learned the value of setting goals that I fully control. For example, setting a goal to “lose 10 pounds in 12 months” is not something I have 100% control over. I could do a laundry list of things, but it’s not guaranteed the weight would come off. Goals like this erode my self-esteem and motivation because I feel like no matter how hard I try I’m unable to achieve what I set out to do. With my goal to work out 365 days in a row, I set out to do that I had 100% control over.
Fourth, I learned the value of setting goals that are tied to building character rather than achieving success as it’s defined by our culture and media. For example, “buy a $2m home” is a great aspiration but has nothing to do with building character, whereas “only buy clothes that fit within my set budget every month” builds character. Doing something for myself every day no matter what made me take pride in my thoughtfulness, dedication, and work ethic.
It’s now been about a year and a half since I started doing daily 15-minute workouts. There have been times when I’d been tempted to increase my workouts to 30 minutes, but when I tried that I found myself spending 15 minutes trying to talk myself into doing the longer workout. I abandoned that idea and have stuck with what’s gotten me here because I’m continuing to build strength bit by bit every day.
Whatever your goals are in 2022, I hope you’ll consider taking the long view and putting your ego and impatience aside to craft a plan that you can easily — and ideally, enjoyably — stick with long term, no matter how simple or easy it seems. For your diet, for example, it could be a change as simple as skipping breakfast every day or eating a salad (or Methodology!) for lunch every day. Whatever you do, make sure you pick something that feels truly effortless for you. You’ll be amazed how doing something small but helpful consistently every day for 365 days will transform your life. It’s worked for me in several areas of my life, and I’m sure it can work for you as well.
Wishing you sustained and effortless success in 2022 and beyond.
Julie Nguyen
CEO & Co-founder, Methodology
Methodology x Saison Cellar
There’s a great holiday meal, and then there’s a great holiday meal with wine. Yup, having a bottle (let’s face it, bottles) of good wine as part of your spread can elevate the meal to even more memorable heights—because when done right, wine has the ability to bring out the best in just about any dish, and the food in turn can also bring out the best of the wine.
Image courtesy of Saison Cellar
To demonstrate just that, we’ve partnered up with Saison Cellar for a special selection of wines that pair beautifully with our holiday menus. A part of the Saison Hospitality restaurant group (along with Michelin-starred establishments Saison and Angler in San Francisco), the company offers rare and highly prized wines from all around the globe.
About Saison Cellar
Saison Cellar is a high-end wine brokerage specializing in Old World, fine and rare wines, going by their Michelin-rated pedigree to “elevate the standards and expectations of the retail wine industry.” Founder Mark Bright began showing interest in the world of wine as he traveled to France at the tender age of 15; by the time he was 21, Bright became the one of the youngest sommeliers in the industry at Aqua Restaurant in the Bellagio, Las Vegas, and eventually entered the winemaking world himself.
Mark Bright of Saison Cellar. Image courtesy of Saison Cellar
Over the years, Bright has earned accolades—including being hailed among the "Best New Sommeliers' by Wine and Spirits in 2005, and being dubbed a "New Wine Turk" by Wine Spectator in 2006. And to this day, he remains an advocate of the winemaking and vineyards of Santa Cruz, what with the region’s diverse soil types and ocean-influenced climate.
At Saison Cellar, Bright and his team aim to share their love of wine and service, “to enrich the lives of our customers”. With that comes a curated selection of wine for every occasion, with bottles sourced from regions that include Napa Valley, Burgundy, and others. Apart from being a one-stop shop for excellent wines, Saison Cellar can assist with your personal and corporate wine gifting needs, as well as do cellar consultation and management, private sommelier tastings, and guided wine tasting trips worldwide.
Choose Your Bottle
From crisp, fruity whites to rich, robust reds to topnotch bubbly and everything in between, there’s a bottle for everyone and every occasion at Saison Cellar—and they’ve come up with a special list of wines perfect for serving alongside our dishes this Thanksgiving. Residing in California? You can course your orders through Saison Cellar’s website until November 22. Outside California, you have until November 21 to place your orders with overnight shipping; alternatively, you can opt for the curbside pickup option (available from Mondays to Fridays, 10 a.m. to 4 p.m.) until November 24.
Image courtesy of Saison Cellar
Sparkling
A. Margaine Rose de Saignee Brut 2013
Dom Perignon 2010
Delamotte Brut Blanc de Blanc Le Mesnil 2012
Orange Wine
Saison Orange Wine Chardonnay Regan Vineyard 2018
White
Vacheron Sancerre Blanc Les Romains 2019
Saison Regan Chardonnay 2018
Olivier Leflaive Meursault 1er Cru Le Poruzot 2018
Domaine Mann Riesling Grand Cru Pfersigberg 2018
Red
Saison Coast Grade Pinot Noir 2017
Hudelot-Noellat Chambolle-Musigny 2018
The Mascot 2016
Chateau Figeac 2014
Saison Reserve Syrah Coastview 2017
Dessert
Sexton Vivier California Dessert Wine 2016
Chateau La Tour Blanche Sauternes 2003
For more information, visit Saison Cellar’s website.
Julie's Crete Pro Tips
Father Daughter Trip: Crete Edition
Here are the best places my dad and I found during our two weeks in Crete
Crete wrap up! My dad and I spent two weeks together in Crete and had the best time relaxing at the beach, cooking, and eating a ton of lamb lol.
Crete is a Greek island that’s a must visit if you love chill vibes and gorgeous beaches. Here are the best places we found while there. There are other places we tried but were not impressed by, and I chose to omit those from this list rather than write something negative. Just know that if you go to any of THESE places it’s a safe bet and Julie-approved :)
Hope you make it to Crete someday!
Chania
Where to eat in Chania
Mesostrato. Beautiful outdoor restaurant in a pink old building with no ceiling and tall trees. The food is simple but perfectly seasoned and cooked, which we found to be rare on the island, unfortunately. My dad loved the lamb chops and sausage.
Sinagogi Cafe Bar. One of the coolest bars I’ve been to in Greece. Such amazing vibes at night because they keep it dark and candlelit. Tasty cocktails. Super cool and romantic. Great spot for a date night.
Ginger Concept. My favorite place to grab breakfast if I was craving a more traditional healthy American meal like an acai bowl.
Old Chania Market. A must visit for adventurous eaters. Look for the food stand that sells stewed intestines and stomach. They’re not open on Sundays.
Periplous. Just outside of the old village area is this fine dining restaurant literally feet away from the water. One of the most delicious meals I’ve had in Greece in a very sexy well designed modern setting. Very creative takes on local Greek ingredients and dishes. The sommelier was incredibly warm and had excellent wine recommendations. A great place for a date night.
Dounia Taverne. If you’re up for a little field trip into the mountains, try to come here when there’s live music and make sure to make a reservation. It’s a daytime spot, not a dinner place. They close at around 7 PM. Our favorite dish there was the slow cooked lamb.
Beaches by Chania
Loutraki Beach. We loved it so much we went there twice. Clear water, food service, bathrooms, a short walk from the parking lot. All musts from my dad’s point of view. Bring a towel as there is no towel service, just food. Come early to get a good spot. Around 10 or 11 AM. Bring aqua shoes if you have them because there are coral and uni by the shore. Though you don’t NEED aqua shoes. Technically my dad and I were the only ones wearing them lol.
Balos Beach. To be clear, I did not go here because my dad refused to go anywhere far that would involve a long walk to get to the beach lol. But I met several other people who went here and raved about it as a must visit.
Elafonissi Beach. Another gorgeous beach we did not go to because my dad didn’t want to go far to get to a beach. This is the beach famous for its pink sands and crystal clear water.
Rethymno
Where to eat in Rethymno
Raki Ba Raki. One of the best restaurants in the area. I loved the tuna steak over greens I had there. So flavorful and light and the tuna was perfectly cooked a nice medium rare. Very stylish and the outdoor seating under the pergola is heavenly.
Avli. I ate here several times for lunch because the food is delicious and they had fast wifi and the most gorgeous courtyard setting. I recommend staying at their hotel as well.
Handmade Traditional Philo Workshop. This is the cute bakery with the 90+ year old man and son who have been making philo the traditional way here for decades. Come at 10 AM when they put on their little show.
Koo Koo Brunch Cafe. Creative healthy brunch menu and a nice place to work during the daytime.
Stuff to do in Rethymno
Swan Beauty Spa. Loved the massage I got here so much I booked one for my dad as well.
Afterlife gym. This is the gym I worked out in while here. Kind of far from where I was staying but the best gym in the area.
Agios Nikolaos
Minos Beach Art Hotel. We pretty much just holed up in this hotel and didn’t leave to eat elsewhere because the pool and beach here were so nice and the nearby restaurants didn’t look tantalizing to me. The poolside beds are amazing. There’s an app you download for the hotel where you can order room service or poolside service from the app.
Julie's Ikaria Travel Pro Tips
Many of you who followed along with my June 2021 Instagram stories from Ikaria and read my Instagram recap feed post about it asked me for travel tips to the island. Here’s everything you need to know to customize the trip to your travel aspirations.
Where to Stay
In an ideal world with no budget and if you wanted to party a lot, I’d actually book two places simultaneously — one place by the water at Erofili in Armenistis (the main tourist area) and one place in Christos (a village in the mountains), most likely an AirBnB. This is because parties start after midnight in Christos and go until sunrise, and it’s really hard driving on the mountain roads in the dark. There is absolutely no street lighting so you have to drive slowly and use your high beams. By having an AirBnB in Christos, you could walk home. Alternatively, just stay out until sunrise then drive back to the beach. It’s only about a 15-20 minute drive from Armenistis. There are also bars by Armenistis that will stay open until sunrise, just fewer of them. The main party area is a group of four bars in Christos that are all right next to each other in a 2x2 grid.
If you plan to spend most of your time at the beach, stay at Erofili in Armenistis. The front desk speaks fluent English and if you call to book it’ll be cheaper than booking through a travel website. Erofili is closest to my favorite beach on the island, Messakti, where you can rent a daybed under an umbrella for about 6 Euros. Servers bring you whatever you want right at the beach. Erofili includes a breakfast buffet in the morning from 8 AM until 10:30 AM (Greek yogurt, fruit, Ikarian honey of course, eggs, bacon, jam, homemade baked goods, coffee, tea), has a private seaside, and is right in the center of all the restaurants and bars in Armenistis, the main tourist village of Ikaria. The rooms are simple but very clean. They clean the rooms every other day. There is someone at the front desk 24/7. Importantly for me, the shower is separated from the toilet and sink. There are hotels in Greece where it’s all in one open space so after you shower the whole bathroom floor is wet. Watch out for that. I can’t stand that personally.
If you plan to party a lot at night and want to stay by the bars on weekends, I’d find an AirBnb in Christos Raches. This is the area that’s most packed on Friday, Saturday, and sometimes Sunday nights.
There are very cute places up in the mountains, but I don’t recommend staying at them. It’s a hassle to drive to and from the main villages and beaches.
The most luxurious place on the island is Toxotis. It’s about an 8 minute walk to the main restaurants and bars in Armenistis. The rooms are nicely designed and the pool is gorgeous. The downsides are that it is very hilly on the properly and it doesn’t have direct seaside access. For me personally, I prefer having an easy walk to the bars and restaurants over having a super nicely designed room, so I prefer Erofili. But if you really want the nicest room on the island, then stay at Toxotis. Just be prepared to walk a lot more. Also, their check in process isn’t as easy because it’s a smaller property. You really have to coordinate with the team about when you’ll arrive.
Where to Eat
Armenistis: MaryMary for lunch or dinner. The chef owner is Nikos and will make sure you have the best time. This is the restaurant I ate at most often. Highly recommend the wild greens, grouper, and grilled calamari. Try his dad’s homemade local wine as well. Fully organic with no added sulfites. Grandma’s Recipes for goat milk ice cream (it’s right next to MaryMary).
Nas: there are a few restaurants here and it’s a 10 minute drive from Armenistis. Check out Anna’s for seafood and Thea’s for a fun ambiance where a lot of tourists congregate at night.
Pigi: About a 25 minute drive from Armenistis is Karimalis Winery. This is run by Eleni and Georgios, the most amazing couple who is passionate about preserving traditional Ikarian cooking and recipes. Eleni milks goats daily to make her own cheese that she uses. She also ferments the dough for all of her baked goods. Everything is made from scratch. They serve only vegetarian meals, so expect ample goat milk cheese and no seafood or meat. Message them in advance if you plan on coming as the table only seats about 12 people each night. It’s not a full blown restaurant yet but more of a family style dinner for those staying at their winery rooms and for the lucky few who can fit.
In the mountains 15 minutes from Armenistis you’ll find Sto Kampi and then further along the restaurants in Christos Raches. Grab coffee or a smoothie in Christos at Navagio. Maria owns the bar and will take good car of you. The restaurants there like Tabouras open for dinner much later in the day, some at midnight.
If you day trip to Seychelles, definitely eat at the nearby restaurant Fourtouna. It’s about a 10 minute drive from the beach and is one of my faves on the island. There’s one grandma in the kitchen who cooks everything. Be prepared to wait a long time even if it’s empty lol. Worth it though. The flavors will blow you away. Order the fresh seafood, fried squash blossoms, and vegetable stew.
Grab a snack at Afianes winery at around 5 or 6 PM. They have charcuterie platters, but I recommend their smoked eel salad. It’s to die for. Made by the owner, Maria. The smoked eel isn’t made onsite though. She gets it from a nearby island. All the produce is local though. The salad mostly has seaweed and tomatoes. I still dream about this salad. Maria’s son, Constantine, if onsite can explain really clearly how their special sparkling wine aged in the sea is made. When I visited they had a sommelier from the states on site as an intern who obviously spoke fluent English.
When to Come
If you want to party, come in August when the panagiria village parties happen that go from daytime to sunrise. Live Greek music, dancing, food, wine. It’s the busiest time of the year in Ikaria and something locals and Ikarians who live elsewhere look forward to every year. Ikarians fly in from all around the world to come back to this every year.
If you want to come when it’s less crowded so it’s easier to get into restaurants and hotels and spend ample time with local business owners, come when it’s slower in June or July. I went in June and thought it was perfect. If you come in mid June, restaurants and bars will just be starting to open for the season and nothing will be super packed yet.
Don’t come outside of summertime if you want to hit restaurants and bars because a lot of restaurants and bars are only open in the summertime. On the other hand if you just want to be somewhere secluded and slow, then it’s probably perfectly fine. Get ready for a lot of rain though.
How to Get Around
You’ll want to rent a car for sure. Villages are spread out from each other. I rented a car from a company called Ikaria Holidays, run by the friendliest local, Dimitris, who speaks fluent English. He’s the one who had to help me tow my car when I almost drove it off a cliff lol. Make sure you request an automatic if that’s all you know how to drive.
As a heads up, the drive from the airport to Armenistis takes about 1 hour and 15 minutes. The island is literally completely covered in mountains so be prepared to only drive on curvy mountain roads. Note that when using GPS, GPS isn’t accurate. Always just stay on the main roads. You can get to wherever you need on the main roads even if it looks like it takes longer. If the map leads you onto a dirt road, do not follow it. That road will most likely dead end somewhere.
Hitchhiking is very common here. They call it “autostop.” Don’t be surprised if someone on the side of the road tries to get into your car! I picked up two women on two separate occasions who basically walked up to my car and opened the door and got in lol. On the bright side, this also means that if you really need a ride somewhere, someone will most likely pull over to pick you up.
It’s extremely safe here. People leave their car doors unlocked. You can do the same.
It’s easy to park everywhere. Don’t worry about finding parking when you drive somewhere.
I hope you make it to this island. t’s truly a magical place that will leave you feeling relaxed, more in alignment with the things that really matter in life, and with a positive view for what’s possible for humanity when people prioritize taking care of each other over things like money, material items, and power.
Julie's Goal Setting & Tracking System
Julie walks you through how she sets long-term goals then translates those goals into plans, to do's and then daily, weekly, or monthly tasks. She also shows you how she tracks her work and holds herself accountable for taking action toward achieving her goals. The habit tracking notebook she uses is available in the Lifestyle section of our menu and on our Shopify site.
Stephen's 2020 Thanksgiving Wine List
White Wines
CAVES MESSIAS SANTOLA "CRAB WINE" VINHO VERDE
Region: Minho, Portugal
Varietal: Loureiro and Pederna
Notable Years: Any
Price: $9
Pairings: Cheese and Charcuterie Boards, Delicata Squash + Brussels Sprouts Salad
GINI SOAVE CLASSICO CONTRADA SUPERIORE SALVARENZA VECCHIE VIGNE
Region: Veneto, Italy
Varietal: Soave Blend
Notable Years: 2014 - 2015
Price: $37
Pairings: Cheese and Charcuterie Boards, Delicata Squash + Brussels Sprouts Salad
MARCHESI ANTINORI CASTELLO DELLA SALA 'CERVARO DELLA SALA'
Region: Umbria, Italy
Varietal: Chardonnay, Grechetto Blend
Notable Years: 2009 - 2014, 2016 - 2018
Price: $50+
Pairings: Cheese and Charcuterie Boards
AVINYO PETILLANT VI D'AGULLA (NATURAL SPARKLING WINE)
Region: Penedes, Spain
Varietal: Petillant
Notable Years: Any
Price: $16
Pairings: Cheese and Charcuterie Boards, Delicata Squash + Brussels Sprouts Salad
JULIEN SCHAAL RIESLING GRAND CRU 'GRANITE' SOMMERBERG
Region: Alsace, France
Varietal: Riesling - Dry
Notable Years: 2016 - 2018
Price: $25+
Tasting Notes: Bone dry riesling from Alsace. Enticing floral and citrus zest on the nose. Not exactly a wine that’s incredibly balanced on the palate but maintains a unique elegance that keeps you wanting more. It’s ripe, rich, and full-bodied, with concentrated flavors of lemon zest, green apple, almond, and a touch of honey. Long finish that carries lemon all the way through the end.
Pairings: Cheese and Charcuterie Boards, Delicata Squash + Brussels Sprout Salad, Pastured Rosemary Turkey Breast
TRIMBACH CUVEE FREDERIC EMILE
Region: Alsace, France
Varietal: Riesling
Notable Years: 2001, 2005, 2007
Price: $80
Pairings: Cheese and Charcuterie Boards, Delicata Squash + Brussels Sprout Salad, Pastured Rosemary Turkey Breast
TWR SAUVIGNON BLANC MARLBOROUGH
Region: Marlborough, New Zealand
Varietal: Sauvignon Blanc
Notable Years: Any
Price: $20
Pairings: Cheese and Charcuterie Boards, Delicata Squash + Brussels Sprout Salad, Pastured Rosemary Turkey Breast
DIDIER DAGUENEAU SILEX POUILLY-FUME
Region: Loire, France
Varietal: Pouilly-Fume
Notable Years: Any
Price: $135
Pairings: Cheese and Charcuterie Boards, Delicata Squash + Brussels Sprout Salad, Pastured Rosemary Turkey Breast
LES SETILLES BOURGOGNE BLANC
Region: Burgundy, France
Varietal: Chardonnay
Notable Years: 2013 - 2018
Price: $20+
Pairings: Cheese and Charcuterie Boards, Delicata Squash + Brussels Sprouts Salad
DOMAINE SERVIN CHABLIS 1ER CRU “MONT DE MILIEU”
Region: Chablis, Burgundy, France
Varietal: Chardonnay
Notable Years: Any
Price: $33
Pairings: Cheese and Charcuterie Boards, Delicata Squash + Brussels Sprouts Salad
Red Wine
DOMAINE MARCEL LAPIERRE MORGON
Region: Morgon, France
Varietal: Gamay
Notable Years: Any
Price: $25
Pairings: Pastured Rosemary Turkey Breast + Orange Cardamom Cranberry Sauce, Grass-Fed Beef Short Ribs + Truffle Risotto, Mushroom & Gruyere Croissant Stuffing, Butternut Squash + Potato "Mozzarella" Gratin
DOMAINE JEAN FOILLARD MORGON COTE DU PY CUVEE
Region: Morgon, France
Varietal: Gamay
Notable Years: 2016
Price: $87
Pairings: Pastured Rosemary Turkey Breast + Orange Cardamom Cranberry Sauce, Grass-Fed Beef Short Ribs + Truffle Risotto, Mushroom & Gruyere Croissant Stuffing, Butternut Squash + Potato "Mozzarella" Gratin
ELOUAN PINOT NOIR
Region: Oregon, USA
Varietal: Pinot Noir
Notable Years: Any
Price: $18
Pairings: Pastured Rosemary Turkey Breast + Orange Cardamom Cranberry Sauce, Grass-Fed Beef Short Ribs + Truffle Risotto, Mushroom & Gruyere Croissant Stuffing, Butternut Squash + Potato "Mozzarella" Gratin
DOMAINE DROUHIN PINOT NOIR
Region: Dundee Hills, Oregon, USA
Varietal: Pinot Noir
Notable Years: 2014 - 2016
Price: $35
Pairings: Pastured Rosemary Turkey Breast + Orange Cardamom Cranberry Sauce, Grass-Fed Beef Short Ribs + Truffle Risotto, Mushroom & Gruyere Croissant Stuffing, Butternut Squash + Potato "Mozzarella" Gratin
FLOWERS SONOMA COAST PINOT NOIR
Region: Sonoma, USA
Varietal: Pinot Noir
Notable Years: 2010, 2014, 2015
Price: $35+
Pairings: Pastured Rosemary Turkey Breast + Orange Cardamom Cranberry Sauce, Grass-Fed Beef Short Ribs + Truffle Risotto, Mushroom & Gruyere Croissant Stuffing, Butternut Squash + Potato "Mozzarella" Gratin
WILLIAMS SELYEM PINOT NOIR
Region: Sonoma, USA
Varietal: Pinot Noir
Notable Years: 2017
Price: $96
Pairings: Pastured Rosemary Turkey Breast + Orange Cardamom Cranberry Sauce, Grass-Fed Beef Short Ribs + Truffle Risotto, Mushroom & Gruyere Croissant Stuffing, Butternut Squash + Potato "Mozzarella" Gratin
JOSEPH DROUHIN GEVREY-CHAMBERTIN
Region: Cote de Nuits, Burgundy, France
Varietal: Pinot Noir
Notable Years: 2014 - 2015
Price: $65
Pairings: Pastured Rosemary Turkey Breast + Orange Cardamom Cranberry Sauce, Grass-Fed Beef Short Ribs + Truffle Risotto, Mushroom & Gruyere Croissant Stuffing, Butternut Squash + Potato "Mozzarella" Gratin
MAISON LEROY BOURGOGNE ROUGE
Region: Burgundy, France
Varietal: Pinot Noir
Notable Years: Any
Price: $42+
Pairings: Pastured Rosemary Turkey Breast + Orange Cardamom Cranberry Sauce, Grass-Fed Beef Short Ribs + Truffle Risotto, Mushroom & Gruyere Croissant Stuffing, Butternut Squash + Potato "Mozzarella" Gratin
ALTER EGO DE PALMER
Region: Margaux, Bordeaux, France
Varietal: Bordeaux
Notable Years: 2016
Price: $70
Pairings: Grass-Fed Beef Short Ribs + Truffle Risotto
DOMAINE DE CHEVALIER PESSAC-LEOGNAN ROUGE
Region: Pessac-Leognan, Bordeaux, France
Varietal: Bordeaux
Notable Years: 2015 - 2016
Price: $75
Pairings: Grass-Fed Beef Short Ribs + Truffle Risotto
CHATEAU LYNCH BAGES PAUILLAC
Region: Medoc, Bordeaux, France
Varietal: Pinot Noir
Notable Years: 1989, 1990, 2000, 2005, 2010, 2015, 2016
Price: $129
Pairings: Grass-Fed Beef Short Ribs + Truffle Risotto
CHATEAUX FIGEAC SAINT EMILION GRAND CRU
Region: Saint Emilion, Bordeaux, France
Varietal: Bordeaux
Notable Years: 2009, 2010, 2015, 2016
Price: $229
Pairings: Grass-Fed Beef Short Ribs + Truffle Risotto
Julie's 2020 Thanksgiving Hosting Supplies List
To help you host your most draw droppingly gorgeous Thanksgiving yet, I did one of the things I do best — online shopped — to find cooking equipment and dinnerware that’ll wow your guests and be the kind of pieces you’ll want to use for years to come.
I’ve picked budget-friendly and bad & bougie options so there’s something for everyone.
Hope your Thanksgiving day is filled with emotional connection with loved ones, delicious and nourishing food, and beauty in unexpected places.
- Julie
Cooking Necessities
Kitchen Scale
Budget-friendly: Renpho Digital Food Scale
Meat Thermometer
Budget-friendly: Harbor Instant Read Meat Thermometer
Bad & Bougie: Meater Meat Thermometer with Bluetooth
Oven Mitts
Budget-friendly: Linen Oven Mitten
Cooking Tongs
Budget-friendly: Cook With Color White and Rose Gold Tongs Set
Spatula / Kitchen Tools
Budget-friendly: Jalz Jalz Olive Wooden Spoon Set
Bad & Bougie: Serax Pure Wood Kitchen Tool
Cast Iron Pan
Budget-friendly: Lodge Pre-Seasoned Cast Iron Pan 13.25"
Bad & Bougie: Le Creuset White Cast Iron Pan
Turkey Roasting Pan
Budget-friendly: Cooks Standard Stainless Steel Roaster with Rack
Bad & Bougie: Viking Stainless Steel Roasting Pan
JAPANESE DONABE
Bad & Bougie: Large Donabe that can go straight from the oven or stove to the tabletop
Servingware
19” or Bigger Turkey Platter
Budget-friendly: Marin White Large Oval Serving Platter
Charcuterie Plate
Budget-friendly: Merge Large Wood Tray
Bad & Bougie: Jacob May Butcher Block White Oak
Bread Board
Budget-friendly: Wood and Marble Lazy Susan
Bad & Bougie: Jacob May Bread Board in Black Walnut
Butter or cheese knife
Budget-friendly: Olivewood Spreader
Budget friendly: Gold Cheese Knives
Bad & Bougie: Laguiole Cheese Knife Set
Salad Serving Bowl
Budget-friendly: 14” Bamboo Salad Bowl
Bad & Bougie: 20” Farmhouse Salad Bowl
Serving Bowl
Budget-friendly: Black Large Stoneware Serving Bowl
Bad & Bougie: Match Stoneware 13.5” Serving Bowl
Server Utensils
Budget-friendly: Sobremesa Hand-Carved Salad Servers
Budget-friendly: Brass Salad Servers
Pie Server
Budget-friendly: Jonathan’s Spoons Flame Blackened Pie Server
Budget-friendly: Beehive Heart Pie Server
Bad & Bougie: Polders Old World Market Pie Server in Fancy Maple
Perfect Table Presentation and Dinnerware
Menu Item Holder
Budget-friendly: 30 Rustic Birch Place Card Holders
Bad & Bougie: Mod Place Card Holder in brass/gold
Pie charger
Budget-friendly: Petal Fiber Flower Shaped Placemat
Bad & Bougie: 13" Polder's Old World Market Parisian Cake Charger in Cherry
Dinner plates
Budget-friendly: Kinto 8” Plates in White
Bad & Bougie: Match Dinner Plates
Dessert plate
Budget-friendly: Kinto 6” plates in black
Bad & Bougie: Notary Ceramics 8” plates
Utensils
Budget-friendly: Wasabi Premium Gold Hammered 5-Piece Cutlery Set
Bad & Bougie: Mepra Linea Ice Oro Matte Gold 5-Piece Utensil Sets
Steak knives
Bad & Bougie: Cotellerie Berti Coltello Steak Knives
Dinner napkins
Budget-friendly: Five Two Everyday Cotton Napkins Set of 6 in Cool
Bad & Bougie: Hawkins New York Simple Linen Napkin Set of 4 in Light Grey
Water glasses
Budget-friendly: Riedel Water Glasses
Bad & Bougie: Andrew O. Hughes Hand Blown Tumblers
Wine glasses
Budget-friendly: Crate & Barrel Stemless Wine Glass
Bad & Bougie: Zalto Universal Wine Glass Set of 6
Mugs
Budget-friendly: Notary Ceramics Simple Mug
Bad & Bougie: Match Mugs
Go the extra mile
House slippers
Budget-friendly: Aussie Soles Memory Foam Slippers
Bad & Bougie: Millie Alpaca House Slippers
Candles for guest bathroom
Budget-friendly: Basik candle co 13 oz
Sunday Super Umami Vegan Ramen Recipe
On Sundays I love making vegan ramen using a jar of frozen Immunity Broth, my favorite Japanese pantry staples, noodles, and whatever leftover greens, herbs, and veggies I have in my fridge from the week. This recipe incorporates several sources of umami (mushroom broth, shio koji, miso, nutrition yeast, umami powder, and seaweed) to give you an intense, complex flavor explosion that will ensure you don’t even miss meat at all. The nutritional yeast makes the broth creamy while adding fiber and protein.
Ingredients
16 oz of Immunity Broth (or any preferred broth that has no salt added or is very low sodium, a mushroom-based broth is ideal)
1 tsp Shio Koji (the brand I use)
1 tsp Methodology x Omiso Yuzu Miso available in our Grocery section (or a white miso paste)
15g Nutritional Yeast (the brand I use)
1/2 tsp Umami Powder (the brand I use)
1 tbsp Methodology Matcha Nori Furikake (available in our Grocery section)
1 tbsp hijiki seaweed (the brand I use)
Ramen Noodles (millet + brown rice noodles from Lotus Foods)
1 cup of any cooked veggies you have on hand (I like steamed kabocha)
1 handful of any fresh greens you have on hand (I like baby tatsoi)
1c filtered water to add more liquid as the broth evaporates during cooking
60g cubed tempeh (I like Lightlife original flavor, available in nearly ever grocery market in the tofu section)
(optional) 1/2 tsp shichimi togarashi if you like your food spicy (my favorite)
(optional) Edible flowers for garnish (I like garlic blossoms for flavor and aesthetics)
(optional) Sliced chili peppers if you like your food spicy
Instructions
Add broth to pot and taste test it to see how salty it is.
Add shio koji, miso paste, umami powder, and nutritional yeast. Taste the broth after adding each ingredient to make sure it doesn’t taste salty. If it begins to taste too salty, add water.
Add 1 cup of water, then bring to a boil. Then add ramen noodles and hijiki and reduce heat to simmer.
When noodles aren’t fully cooked but are still al dente, add your veggies, tempeh, and greens. When noodles are cooked, remove from heat.
Top with matcha nori furikake, chilis, shichimi togarashi, edible flowers, and sliced chili peppers.
Upcoming Menu Changes: October - November 2020
Here are the changes you’ll see in your Methodology experience based on your direct feedback in surveys, emails, and social media.
(1) Most Standard meals will be be limited to 400 calories per serving. This will make weight loss and weight management easier for those of you who are with us to achieve those goals. If the Standard meal size feels too small for you, you can shift your settings in your Account section to the size Large meals anytime. Large meals will target around 600-700 calories per serving.
(2) More plant-based meals with more protein per serving. We’ve heard that many of you want to eat more plant-based, so we’re gradually expanding our vegan meal menu. We’ll ensure that vegan meals include enough protein per serving: Standard meals will aim to have 25g of protein and Large meals will have 35g of protein. Expect a gradual rollout of a larger plant-based menu with a goal of having a 50% plant-based menu by the end of 2020.
(3) More new meals. You can expect to see at least 2 completely new meals introduced each week starting in November. We’re currently perfecting the recipes for these meals and can’t wait for you to experience them. These meals will be leveled up in every aspect: healthier than ever, more beautifully presented than ever, and with ingredients and stories that will ensure you fall in love with clean eating.
Thank you for your support and for being a part of our community. It’s an honor to serve you and we take your trust in us very seriously.
If there’s anything we can do to make our service more helpful to you, please feel free to contact us at help@gomethodology.com.