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The Lauren Ignited Podcast

We've rebranded! We are now The Lauren Ignited Podcast and we talk about Soul Music and Comfort Food with my new co-host, Gregory Perrine. If it makes you groove or makes you tummy swoon, we are talking about it! Follow our new podcast "The Lauren Ignited podcast" to hear our new episodes.
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Now displaying: October, 2016
Oct 26, 2016

This week I spoke with two hungry taco journalists Mando Rayo and Jarod Neece. Mando Rayo is an author, taco expert, blogger and CEO & Engagement Strategist at Mando Rayo + Collective, a multicultural digital agency based in Austin, TX. Jarod Neece has been with the South by Southwest (SXSW) Film Festival since 2002 and is currently a Producer and Senior Programmer. Together they also co-authored Austin Breakfast Tacos: The Story of the Most Important Taco of the Day and have  published their most recent book Tacos of Texas.

Tune in to hear their recipe for incredible tacos!

Connect with Tacos of Texas on online and head to your local bookstore to pick up a copy of Tacos of Texas!

Thanks for tuning into this week’s episode of Chefs Coast to Coast. Don’t forget to catch up on past episodes or subscribe on iTunes or Google Play! We are now sponsored by Audible and happy to announce that you can now download a free book of your choice! Happy Reading!

 

Oct 19, 2016

This week, I spoke with Sweet Mama of Deer Lake Lodge! We chatted about organic food, what those PLU numbers on your food actually means, and how to relax and detox at the same time. 

April Ree also shared a really tasty recipe for raw tacos! 

Sweet Mama's Raw Tacos

Mix all:

  • 1 ripe chopped mango
  • 1 pkg of organic broccoli slaw
  • 1 organic red bell pepper chopped
  • 2 cloves of minced garlic
  • 1/2 Teaspoon of Cayanne
  • 1 Tablespoon of Cumin
  • 1 Teaspoon of sea salt
  • 1/3 cup of apple cider vinegar ( with the mother)
  • 2TBS Extra Virgin Olive Oil
  • Juice from one organic Lemon
  • Put 2 Tablespoons of avocado on a Gluten Free Tortilla or Jicama Tortilla
  • Top with 1/4 Cup of Slaw 

ENJOY!

Did you make the recipe? Share your results in the comments below!

Connect with Deer Lake Lodge on Facebook or Instagram.

Thanks for tuning into this week’s episode of Chefs Coast to Coast. Don’t forget to catch up on past episodes or subscribe on iTunes or Google Play! We are now sponsored by Audible and happy to announce that you can now download a free book of your choice! Happy Reading!

Oct 12, 2016

This week, I had the pleasure of talking with the owner of BB's Cafe in Houston, TX. They are a New Orleans and Texas-inspired restaurant with their own take on food, which they have dubbed Tex-Orleans. Houstonians have a serious love for BB's Crawfish, Gumbo and Po'Boys as can be seen all over social media. We chatted about BB's Maw Maw, his family history in New Orleans, how BB's has grown and how to make Grillades and Grits! YUM!!

BB’s Grillades & Grits

Ingredients

  • 10 pound chuck roll
  • 10 TBL cajun seasoning, divided
  • 2 cups Worcestershire
  • Olive Oil
  • Grits
  • Roux
  • 2 cups Bell pepper
  • 2 cups Onions
  • 1/2 cup Garlic
  • 16 oz Rotel Tomatoes
  • Beef Broth

Directions

  • Trim Chuck
  • Cut into 1 inch cubes
  • Add in 5 TBL cajun seasoning, 2 cups Worcestershire and 2 cups olive oil. Marinate for 24 hours.
  • Make a Roux. 
  • Make your favorite Grits recipe. 
  • When roux is a nice chocolate brown color, add 2 cups bell pepper, 2 cups onion and 1/2 cup garlic. Sauté until wilted.
  • Add in 16oz Rotel tomatoes and 5 TBL of Cajun Seasoning, 16 oz beef broth and 2 cups water.
  • Bring to rolling boil and cook for 15 minutes. Reduce to low/medium heat and cook for 4 hours. Remove/skim grease. 
  • Serve in large bowl with grits on top. We Recommend serving it with a buttermilk biscuit. 

Did you make the recipe? Share your results in the comments below!

Connect with BB's online, on Facebook, Twitter or Instagram.

Thanks for tuning into this week’s episode of Chefs Coast to Coast. Don’t forget to catch up on past episodes or subscribe on iTunes or Google Play! We are now sponsored by Audible and happy to announce that you can now download a free book of your choice! Happy Reading!

Oct 5, 2016

This week’s guest on Chefs Coast to Coast is an exciting one. Who wouldn’t want to be a chocolate expert? Chicago native, Valerie Beck is the founder of Chocolate Uplift and of Valerie’s Original Chocolate Tours. The chocolate expert has been featured numerous times on TV, radio and print. Beck created the first chocolate tours in 2005 to introduce chocolate lovers to small-batch chocolate shops and bakeries.

Metabolism Boosting Breakfast

Ingredients:

  • Grapefruit
  • Cacao Beans

Directions:

  • Crumble 2 raw cacao beans on a grapefruit half
  • Enjoy!

Did you make the recipe? Share your results in the comments below!

Connect with Valerie Beck online, on Facebook, Twitter or Instagram.


Thanks for tuning into this week’s episode of Chefs Coast to Coast. Don’t forget to catch up on past episodes or subscribe on iTunes or Google Play! We are now sponsored by Audible and happy to announce that you can now download a free book of your choice! Happy Reading!

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