In the ultimate quest for inner beauty and outer glow, Marie Claire asks our favorite trailblazers to share intel on finding balance in their busy lives. Read it all here, in Beauty Inside & Out.
Actress, talk-show host, beauty and housewares guru, and now founder of a namesake lifestyle magazine —is there any industry Drew Barrymore hasn't conquered? Here, she talks gratitude, hydration, and her favorite feel-good meal.
“I love Kimberly Snyder’s digestive enzymes for mealtime. I’ve been working with her for almost a decade.”
“Balance is an elusive bitch, so me and my daughters have been gratitude journaling each night; we’ve filled up two of these notebooks in two months. It has changed my life, making us notice small wins in a way that we weren’t before. It’s nice to recognize those things, especially when there are such large forces to contend with for everybody now.”
“Hydration is my boost to get me through the week. I love this thing so much, even though I’m always losing it running around my studio.”
“I have really dark circles under my eyes—like a crazy Crypt Keeper—so these are my obsessions. Nothing holds a candle to these depuffing patches, and I wear my brand’s neutralizer under my concealer.”
“I started buying this for my daughter Olive. One day I ran out of my own shampoo, so I grabbed it from her shower. After I washed and dried my hair, it felt like I had my old texture back, and I felt so good about myself.”
“It’s the best-smelling thing I’ve ever used in my life—like you went to a spa filled with roses.”
Recipe for Success: Barrymore’s Chickpea Spaghetti Pasta
“I get a lot of pleasure out of cooking because food is such a source of joy and inspiration for me. I can eat pasta every single day of my life, but I have the metabolism of a sloth who is asleep at the switch, so I am educating myself on how to make healthy alternatives to dishes I love, like this one.”
Prep the Sauce
Add a few tablespoons of olive oil to a pan, then throw in a couple of cloves of garlic with the skin on—a tip Barrymore learned from chef José Andrés to ensure you don’t burn the garlic. Add in a handful of cherry tomatoes, halved. As your tomatoes cook, add some basil (fresh or dry), salt, and a couple of dollops each of harissa and tomato paste and stir. Keep stirring until the tomatoes are blistered.
Cook the Pasta
In a separate pot, boil water, add your chickpea spaghetti, and cook per box instructions, reserving a little water at the end. Add the drained noodles and pasta water to the sauce, and stir until pasta is fully coated. Enjoy!
This articles appears in the Summer 2021 issue of Marie Claire.