Marta Ortega se casa y nosotros nos la imaginamos con uno de estos 11 vestidos de novia

Marta Ortega se casa y nosotros nos la imaginamos con uno de estos 11 vestidos de novia

Este 2018 ha estado (y estará) repleto de "grandes bodas del año" y no solo la de Meghan Markle y Chiara Ferragni cuentan. El próximo 17 de noviembre Marta Ortega contraerá matrimonio con Carlos Torretta tras dos años de relación y el imaginarnos cómo será su vestido de novia ronda en nuestra cabeza desde que se supo la buena noticia el pasado mes de junio. Hoy os mostramos 11 vestidos que nos encantaría ver durante el gran día, donde los mejores diseñadores -como no podía ser de otro modo- están presentes. ¿Con cuál te quedas?

Carolina Herrera

Estilo ladylike en estado puro con este vestido midi de Carolina Herrera. Con escote barco y gran lazo central, este diseño es sencillo y original a la vez y aporta elegancia al look final. ¿Os imagináis a la empresaria con un diseño parecido? Nosotros, sí.

Viktor & Rolf

Viktor & Rolf destaca por proponer diseños repletos de volumen donde el tul es el protagonista, pero también tiene modelos tan clásicos y elegantes que enamoran a las más exigentes. Este vestido con escote cerrado y lado podría ser perfecto para la ocasión.

Jenny Packham

Tipo kimono y oversize. Este diseño de Jenny Packham es tan sencillo que nos encanta -y podría enamorar también a la empresaria para su gran día-. Dicen que a veces la sencillez es la clave de todo y la empresaria podría sorprendernos con un modelo único y muy limpio.

Georges Hobeika

Savoir faire en estado puro con este diseño joyas de Georges Hobeika. El tul, las mangas largas y el escote corazón lo convierten en un buen candidato para el sí, quiero.

Reem Acra

Al ser una boda en pleno otoño, nos imaginamos un diseño de manga larga y encaje. ¿Qué mejor opción que este propuesto por Reem Acra? Marta siempre apuesta por grandes diseñadores y esta sería una gran opción.

Danielle Frankel

Marta tiene un gusto elegante y clásico, pero a veces sorprende con diseños diferentes. Nos encanta este diseño de Danielle Frankel donde los botones son el centro de atención.

Leanne Marshall

Apostar por un diseño sencillo y original es posible y todo gracias a los vestidos de Leanne Marshall. Este modelo parece muy simple pero sus mangas le dan un toque tan original que enamora por completo -¿os la imagináis con un diseño parecido a este?-.

Dreams by Lihi Hod

Amor a primera vista: eso es lo que nos ha pasado al ver este sencillo vestido de Dreams by Lihi Hod. El corte de la falda así como el cuerpo recto le otorgan clase y mucho estilo, premisas que siempre acompañan a Marta Ortega.

Elie Saab

La delicadeza más extrema y femenina viene de la mano de Elie Saab. El modisto viste a las novias más elegantes que quieren apostar por un vestido tipo 'joya' y este diseño podría ser perfecto para Marta ya que reúne todas las cualidades que siempre la acompañan en cada una de sus salidas.

Monique Lhuillier

De estilo victoriano pero renovado, he aquí este diseño de Monique Lhuillier que lo tiene todo sin necesidad de mucho. Las mangas abullonadas y el cuello alto le dan "el toque" perfecto para que esta opción este presente en la selección. Además, al ser una boda de Otoño-Invierno este tipo de vestido es perfecto para la ocasión.

Lela Rose

¿Quién dijo que las novias han de ir con vestido? El traje pantalón cada vez tiene más adeptas y Lela Rose nos muestra este modelo femenino y original. Marta ha demostrado ser muy fan de los traje-pantalón y podría sorprender con un original diseño el día de su boda.

La gran pregunta es, ¿se casaría Marta Ortega con un vestido made in Zara? Este sería, sin lugar a dudas, el mejor momento para presentar una línea de novias.

Fotos | Gtres
En Trendencias | La boda de Marta Ortega, la peor campaña de Inditex

https://ift.tt/2DhaoQQ September 21, 2018 at 10:00AM

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¿Conoces el método Frituftsliv para estar en forma sin tener que ir al gimnasio?

¿Conoces el método Frituftsliv para estar en forma sin tener que ir al gimnasio?

Mantenerse en forma sin tener que ir al gimnasio es posible. Y así nos lo demuestran los escandinavos poniendo en práctica el método Frituftsliv. ¿De qué se trata? Pues de hacer deporte en contacto con la naturaleza y sin tener que machacarse horas y horas en una máquina del gym. Para ponerte en situación, Frituftsliv es una expresión que fue popularizada en la década de 1850 por el dramaturgo y poeta noruego Henrik Ibsen y que, en resumidas cuentas, trata sobre hacer actividades al aire libre (running, senderismo, montar en bici o dar largos paseos) cuando las temperaturas son bajas.

Para nuestros vecinos del norte de Europa es algo muy común, les encanta y llevan mucho tiempo poniéndolo en práctica. A ellos les va fenomenal así que, ¿por qué no adoptar algo tan bueno nosotros? Además, ahora que estamos a punto de entrar en la temporada más fresca, es el momento perfecto para ello. Y es que, cualquier actividad en contacto con el frío tiene más beneficios que practicarlo a una temperatura normal. Te damos las razones.

Beneficios del método Frituftsliv

– Quemas más calorías: el cuerpo trabaja más para regular su temperatura interna.
– Fortaleces el corazón ya que este se esfuerza más por distribuir la sangre por el organismo.
– Bebes más agua ya que mantenerse hidratado es uno de los factores más importantes para minimizar los peligros del ejercicio en invierno.
– Toleras mejor el frío. Con el tiempo tu cuerpo se va habituando a las bajas temperaturas.
– Obtienes una dosis extra de vitamina D gracias a la exposición al sol (siempre con protección).
– Te sientes más feliz y con energía. Como el cuerpo trabaja más para mantener la temperatura, la cantidad de endorfinas producidas también se incrementa, dejándote una sensación de felicidad y ligereza más intensa.

¿Dónde poner en práctica este método?

En España hay infinidad de parajes para poder disfrutar de una jornada de deporte al aire libre. Seguro que cerca de tu ciudad tienes alguno. ¿Nuestra propuesta? El Parque natural de la Sierra de Aracena y los Picos de Aroche que tiene una superficie de 186.827 kilómetros cuadrados. Además, en él se encuentra un antiguo convento del s. XVII reconvertido en el Hotel Convento Aracena & Spa, donde puedes hospedarte y pasar unos días maravillosos de desconexión y tiempo libre.  ¿Te apuntas?

The post ¿Conoces el método Frituftsliv para estar en forma sin tener que ir al gimnasio? appeared first on StyleLovely.

https://ift.tt/2QNZx3t September 21, 2018 at 05:09AM

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Estos son los tres vestidos favoritos de Zara para esta temporada (palabra del street style)

Estos son los tres vestidos favoritos de Zara para esta temporada (palabra del street style)

Temporada tras temporada, las prendas de Zara triunfan a nivel mundial y las chicas de moda dejan momentáneamente su armario repleto de prendas de diseño para lucir los hits de la firma española. Este otoño 2018 son tres los vestidos que están causando sensación, todos ellos muy distintos entre sí pero que emanan tendencia. Con la posible amenaza de que se agoten como por arte de magia, estos tres diseños prometen ser los reyes del street style, ¿los tienes en tu posesión?

Repleto de tendencia

The calm before the NYFW storm #ootd #rockytakesnyc #nyfw @matt_coop

Es una realidad, el scarf print es uno de los estampados favoritos del momento y la firma española nos propone decenas de diseños para que elijamos la versión que más nos encaja. Rocky Barnes defiende a la perfección esta túnica/vestido con cinturón a juego.

• Túnica de cuello camisero y manga larga, 49,95 euros.

Las transparencias más originales

Alarga el verano hasta la saciedad... y qué mejor manera que este vestido de crochet multicolor. La originalidad está presente en todo momento y nuestra personalidad brillará con luz propia.

• Vestido de crochet con cuello redondo desbocado, 49,95 euros.

El favorito (sin lugar a dudas)

happy mode.

Tal y como ya os lo anunciamos hace unas semanas, este minivestido de manga larga en marrón chocolate ha causado sensación en el street style. Promete ser uno de los favoritos de la temporada y su éxito ya roza la viralidad.

• Vestido de escote redondo con detalle de lazo y manga larga con hombro elástico, 59,95 euros.

Fotos | Instagram @ninasandbech
En Trendencias | Zara nos traslada automáticamente a nuestra infancia con su nueva colección de camisetas

https://ift.tt/2OFazqg September 20, 2018 at 04:00PM

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5 Easy Korean Side Dishes by Erica

5 Easy Korean Side Dishes by Erica

Banchan (side dishes) are an iconic part of Korean cuisine. They’re served with just about every meal, and they’re meant to be shared with everyone eating. They may seem insignificant at first glance compared to the rest of the meal, but they’re packed with flavor.

Today I’m sharing 5 of my favorite banchan that I’ve personally made. There are many more to choose from, but these are quite easy for the home cook to pull off.

 
 

Spicy Cucumber Salad

I probably should have saved my favorite for last, but why not start off with a bang? This Spicy Cucumber Salad (Oi Muchim, 오이무침) is the bomb! Crispy cucumbers, spicy pepper flakes, and nutty sesame oil…it’s a good combo.

 
 

Here’s everything you’ll need: an English cucumber, green onion, garlic, gochugaru, toasted sesame seeds, sugar, toasted sesame oil, and soy sauce.

You’ll notice that many ingredients are repeated over and over in different side dish recipes. Garlic, green onions, sesame seeds, toasted sesame oil, and gochugaru (Korean red pepper flakes) are very common. My biggest tip for the best flavor is to make sure you buy toasted sesame oil. When I first started making Korean food I used regular sesame oil, and the flavor just wasn’t there!

Also, English cucumbers aren’t completely authentic, but locating an actual Korean cucumber can be difficult. English ones work well, or even regular in a pinch!

 
 

Slice up the cucumbers and green onions and mince the garlic. Put everything in a bowl.

 
 

Toss together thoroughly. Your hands work great for this job, but you could use a fork, spoon, tongs, or chopsticks instead.

 
 

A glove isn’t necessary for hand mixing, but it prevents stains from the gochugaru.

 

Cabbage Doenjang Soup

Up next we have a soup! This soup (Baechu Doenjang Guk, 배추된장국) isn’t technically a side dish since diners typically get their own bowl of soup. But soup is commonly served with meals, so I wanted to include it! Any Koreans can correct me if I’m wrong, but I’ve heard that broth soups are served in place of water.

 
 

You only need 2 “specialty” ingredients for this recipe: doenjang and gochujang. Doenjang is a salty fermented soybean paste (basically Korean miso), and gochujang is a fermented hot sauce of sorts. If you’re going to be doing much Korean cooking, it’s worth it to invest in these two ingredients. And they last forever in your fridge!

In addition you’ll need broth, green onions, garlic, soy sauce, and Napa cabbage.

 
 

Now just bring the broth to a boil in a medium pot. Throw in the doenjang, gochujang, soy sauce, and cabbage. Boil for 10–15 minutes, or until the cabbage is tender. Add the garlic and green onions and cook for another 5 minutes. And that’s it!

This soup is slightly earthy from the doenjang and a bit spicy from the gochujang. You can always make it more spicy by upping the gochujang amount. I’m a bit of a wimp (as are my kids), so I kept it to a minimum.

Make a pot of it and reheat it throughout the week to accompany your meals.

 
 

Spicy Radish Salad

This Spicy Radish Salad (Mu Saeng Chae, 무생채) is probably my second favorite Korean side dish that I’ve made. I didn’t think I would like it as much, but it kind of grows on you. Then you get addicted.

 
 

It would be ideal if you could find a Korean radish, but a daikon radish is a good substitute. You’ll also need a green onion, garlic, salt, gochugaru, sugar, sesame seeds, rice vinegar, and fish sauce. If you don’t have or can’t stand fish sauce, you could always leave it out or substitute soy sauce.

 
 

First of all, shred your radish. I like using a food processor for this job.

Sprinkle a tablespoon of salt over the shredded radish and toss to coat. Set aside for 5 minutes.

 
 

When you come back to the radish, you’ll notice that it has started to sweat. Squeeze it really well to extract most of the liquid. Discard.

 
 

Add the other ingredients to the bowl.

 
 

Mix well with your hands or a utensil.

 
 

Just before serving, sprinkle some toasted sesame seeds on top.

I wish I had a plate of this right now! Yes, I snack on it all by itself…

 
 

Egg Roll Omelette

Okay, this might tie for my second favorite side dish: Korean Egg Roll Omelette! There are different filling options for these rolled omelettes (Gyeran Mari, 계란말이), but this one is uncomplicated and scrumptious. My kids can’t get enough of it!

 
 

You only need 3 simple ingredients: eggs, a green onion, a carrot, and salt.

 
 

Chop half of the carrot very small, and thinly slice the green onion. Beat the eggs with a pinch or two of salt.

 
 

Preheat a skillet over medium-low to low heat and grease well. Pour half of the beaten eggs into the pan.

 
 

Once the eggs start to set a bit, sprinkle the veggies over the top.

 
 

When the eggs are set enough to flip, roll the omelette over itself twice.

 
 

Slide the whole thing to one end of the pan and pour half of the remaining eggs on the other end.

 
 

Once the eggs are mostly set again, give the omelette another couple of rolls and repeat with the remaining eggs. Roll the whole thing up and remove to a plate or cutting board. Let it cool for 5 minutes before slicing and enjoying!

Here’s a quick tip/hack: if you don’t want to mess with adding the egg in steps, use a larger pan and pour all of the eggs in at once. Sprinkle on the veggies, wait for the eggs to be mostly set, then roll the whole thing up. Super easy!

 
 

Spinach Side Dish

Lastly, we have a spinach side dish! This one (Sigeumchi Namul, 시금치나물) is a little more mild since it doesn’t contain any gochugaru or gochujang, but it’s still flavorful!

 
 

It has a bit of a zing from the garlic, and the toasted sesame oil is just lovely. Ideally you would use regular instead of baby spinach. I can’t find any organic regular spinach, so I use baby instead. It’s super convenient to get the pre-washed stuff!

 
 

Start by bringing a pot of water to a boil. Add the spinach and cook for 1 minute only. Drain through a fine-mesh sieve and run cold water over it.

 
 

Squeeze out as much of the excess water as you can.

 
 

Place in a bowl and separate the spinach leaves so they aren’t all clumped together.

 
 

Add the rest of the ingredients and mix well.

 
 

Just before serving, sprinkle toasted sesame seeds on top. 

 
 

Bonus ridiculously easy side dishes:

You can actually purchase a few pre-made side dishes that are readily available in most supermarkets.

These little toasted seaweed sheets have become very popular, and for good reason: they’re yummy! They come in different flavors such as plain, sesame, and wasabi. Look for them in the Asian section.

 
 

Kimchi (fermented vegetables) is a must-have side dish. Homemade kimchi is definitely my favorite, but store-bought is also quite good! Since Korean food is trendy, more stores are carrying it. Check the produce section.

If you’re feeling lazy (or tired), you can make one of the above recipes and purchase these two ingredients. And just like that you have 3 Korean side dishes!

 
 

You can store these side dishes in the refrigerator and eat them throughout the week. Serve with a bowl of steaming rice and chicken, beef, or pork and you have a complete meal!

I like to eat them with my morning eggs as well. They make my breakfast exciting!

Which is your favorite banchan/side dish? 

 
 

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5 Easy Korean Side Dishes by Erica

Banchan (side dishes) are an iconic part of Korean cuisine. They’re served with just about every meal, and they’re meant to be shared with everyone eating. They may seem insignificant at first glance compared to the rest of the meal, but they’re packed with flavor.

Today I’m sharing 5 of my favorite banchan that I’ve personally made. There are many more to choose from, but these are quite easy for the home cook to pull off.

 
 

Spicy Cucumber Salad

I probably should have saved my favorite for last, but why not start off with a bang? This Spicy Cucumber Salad (Oi Muchim, 오이무침) is the bomb! Crispy cucumbers, spicy pepper flakes, and nutty sesame oil…it’s a good combo.

 
 

Here’s everything you’ll need: an English cucumber, green onion, garlic, gochugaru, toasted sesame seeds, sugar, toasted sesame oil, and soy sauce.

You’ll notice that many ingredients are repeated over and over in different side dish recipes. Garlic, green onions, sesame seeds, toasted sesame oil, and gochugaru (Korean red pepper flakes) are very common. My biggest tip for the best flavor is to make sure you buy toasted sesame oil. When I first started making Korean food I used regular sesame oil, and the flavor just wasn’t there!

Also, English cucumbers aren’t completely authentic, but locating an actual Korean cucumber can be difficult. English ones work well, or even regular in a pinch!

 
 

Slice up the cucumbers and green onions and mince the garlic. Put everything in a bowl.

 
 

Toss together thoroughly. Your hands work great for this job, but you could use a fork, spoon, tongs, or chopsticks instead.

 
 

A glove isn’t necessary for hand mixing, but it prevents stains from the gochugaru.

 

Cabbage Doenjang Soup

Up next we have a soup! This soup (Baechu Doenjang Guk, 배추된장국) isn’t technically a side dish since diners typically get their own bowl of soup. But soup is commonly served with meals, so I wanted to include it! Any Koreans can correct me if I’m wrong, but I’ve heard that broth soups are served in place of water.

 
 

You only need 2 “specialty” ingredients for this recipe: doenjang and gochujang. Doenjang is a salty fermented soybean paste (basically Korean miso), and gochujang is a fermented hot sauce of sorts. If you’re going to be doing much Korean cooking, it’s worth it to invest in these two ingredients. And they last forever in your fridge!

In addition you’ll need broth, green onions, garlic, soy sauce, and Napa cabbage.

 
 

Now just bring the broth to a boil in a medium pot. Throw in the doenjang, gochujang, soy sauce, and cabbage. Boil for 10–15 minutes, or until the cabbage is tender. Add the garlic and green onions and cook for another 5 minutes. And that’s it!

This soup is slightly earthy from the doenjang and a bit spicy from the gochujang. You can always make it more spicy by upping the gochujang amount. I’m a bit of a wimp (as are my kids), so I kept it to a minimum.

Make a pot of it and reheat it throughout the week to accompany your meals.

 
 

Spicy Radish Salad

This Spicy Radish Salad (Mu Saeng Chae, 무생채) is probably my second favorite Korean side dish that I’ve made. I didn’t think I would like it as much, but it kind of grows on you. Then you get addicted.

 
 

It would be ideal if you could find a Korean radish, but a daikon radish is a good substitute. You’ll also need a green onion, garlic, salt, gochugaru, sugar, sesame seeds, rice vinegar, and fish sauce. If you don’t have or can’t stand fish sauce, you could always leave it out or substitute soy sauce.

 
 

First of all, shred your radish. I like using a food processor for this job.

Sprinkle a tablespoon of salt over the shredded radish and toss to coat. Set aside for 5 minutes.

 
 

When you come back to the radish, you’ll notice that it has started to sweat. Squeeze it really well to extract most of the liquid. Discard.

 
 

Add the other ingredients to the bowl.

 
 

Mix well with your hands or a utensil.

 
 

Just before serving, sprinkle some toasted sesame seeds on top.

I wish I had a plate of this right now! Yes, I snack on it all by itself…

 
 

Egg Roll Omelette

Okay, this might tie for my second favorite side dish: Korean Egg Roll Omelette! There are different filling options for these rolled omelettes (Gyeran Mari, 계란말이), but this one is uncomplicated and scrumptious. My kids can’t get enough of it!

 
 

You only need 3 simple ingredients: eggs, a green onion, a carrot, and salt.

 
 

Chop half of the carrot very small, and thinly slice the green onion. Beat the eggs with a pinch or two of salt.

 
 

Preheat a skillet over medium-low to low heat and grease well. Pour half of the beaten eggs into the pan.

 
 

Once the eggs start to set a bit, sprinkle the veggies over the top.

 
 

When the eggs are set enough to flip, roll the omelette over itself twice.

 
 

Slide the whole thing to one end of the pan and pour half of the remaining eggs on the other end.

 
 

Once the eggs are mostly set again, give the omelette another couple of rolls and repeat with the remaining eggs. Roll the whole thing up and remove to a plate or cutting board. Let it cool for 5 minutes before slicing and enjoying!

Here’s a quick tip/hack: if you don’t want to mess with adding the egg in steps, use a larger pan and pour all of the eggs in at once. Sprinkle on the veggies, wait for the eggs to be mostly set, then roll the whole thing up. Super easy!

 
 

Spinach Side Dish

Lastly, we have a spinach side dish! This one (Sigeumchi Namul, 시금치나물) is a little more mild since it doesn’t contain any gochugaru or gochujang, but it’s still flavorful!

 
 

It has a bit of a zing from the garlic, and the toasted sesame oil is just lovely. Ideally you would use regular instead of baby spinach. I can’t find any organic regular spinach, so I use baby instead. It’s super convenient to get the pre-washed stuff!

 
 

Start by bringing a pot of water to a boil. Add the spinach and cook for 1 minute only. Drain through a fine-mesh sieve and run cold water over it.

 
 

Squeeze out as much of the excess water as you can.

 
 

Place in a bowl and separate the spinach leaves so they aren’t all clumped together.

 
 

Add the rest of the ingredients and mix well.

 
 

Just before serving, sprinkle toasted sesame seeds on top. 

 
 

Bonus ridiculously easy side dishes:

You can actually purchase a few pre-made side dishes that are readily available in most supermarkets.

These little toasted seaweed sheets have become very popular, and for good reason: they’re yummy! They come in different flavors such as plain, sesame, and wasabi. Look for them in the Asian section.

 
 

Kimchi (fermented vegetables) is a must-have side dish. Homemade kimchi is definitely my favorite, but store-bought is also quite good! Since Korean food is trendy, more stores are carrying it. Check the produce section.

If you’re feeling lazy (or tired), you can make one of the above recipes and purchase these two ingredients. And just like that you have 3 Korean side dishes!

 
 

You can store these side dishes in the refrigerator and eat them throughout the week. Serve with a bowl of steaming rice and chicken, beef, or pork and you have a complete meal!

I like to eat them with my morning eggs as well. They make my breakfast exciting!

Which is your favorite banchan/side dish? 

 
 

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