Oh my gosh… I had no idea how much time blogging would take. I have lots of ideas to share with you but no time to write.
In the meantime, while I am getting my ideas together to share with you, let me direct you to the following article from a great website Plantalicious.
This explains Chia Seeds and all the reasons they should be part of your every day diet just like they are a part of mine.
Click this link: Plantalicious | A-Z of Plantalicious ingredients C is for Chia Seeds.
Today’s Post by Lil…
In this video we have linked below, I am demonstrating baking soda as a face exfoliator. This is a good way for young girls like me or for any woman to use beauty products that won’t be harsh on your face. Be sure to use enough water mixed with the baking soda if your face is sensitive.
Click here for Lil’s demo: http://www.youtube.com/watch?v=qAyDuyA3RMo
Please check out this link at Mind, Body, Green (one of our favorite websites) for more information:
Click here: DIY: Use Baking Soda To Exfoliate Your Skin.
Hope you enjoyed this first post from “Lil” <3 <3
I just assumed everyone did this… but apparently I had a beauty secret and didn’t even know it. Over the summer, I was talking with two different girlfriends in two completely different conversations and the topic of getting a facial hair wax came up. I found out that my girlfriends were still paying good money at the salon for a facial wax. Now I have never seen a tiny little hair on these beautiful girls little chiny, chin, chins… but I shared with them that I do have that annoying peach fuzz on my face but I just use a little $15 product to rid those little hairs.
I use one of these little trimmers on my face to get rid of that hair that they are spending good hard-earned money (plus tip, I am sure) to wax it away. Now waxing may last longer, but this doesn’t hurt (I don’t like pain) and it doesn’t leave you red or irritated (like that bill at the salon) and if you forget to schedule that wax appointment, you can use this little baby right before a night out!
Try ULTA, Target or online for this trimmer. I bet you cancel those wax appointments and take that money and go shopping!
This one pictured is the Philips Precision Perfect Trimmer and comes with a pair of lighted tweezers. You may want to leave these in the car for those little black chin hairs that you only see when you check your look in the rear view mirror!
Update: Found this Simple Origins brand of Organic Farro at Heinens today (10/28/13) on sale for $3.99. You may want to try this one at a much lower price.
I had heard about farro and saw it in the grocery store but I didn’t know what to do with it. Like you… I don’t want to waste the money buying something in the grocery store to let it sit on my pantry shelf. Last Easter when I was preparing my Easter menu, I came across a risotto recipe that suggested substituting farro for the arborio rice, I thought it would be the perfect opportunity to make our butter laden risotto dish just a little healthier.
Farro is a wheat grain so is not for the gluten free group but it has become a staple for us in our weekly menus. It is a whole grain and provides a healthy boost of vitamins, minerals, fiber, antioxidants and phytonutrients. Grains are also rich in carbohydrates—the body’s main fuel supply—so we need a fair amount daily (despite what low-carb/no-carb gurus say). Plus, for those making sure to get their protein (you know who you are, HS), farro offers 7 grams of protein in 1/4 cup dry.
It is as easy to make as rice and you can just use the 2:1 ratio of grain/water just like you would to make rice. I use my Breville steamer to make my farro, just lIke I use it to make brown rice, quinoa, and steam my veggies. It is just so easy to use a steamer and then you don’t have to stand over the stove and watch it. I prepare my farro early in the week and then it can be used in so many different ways during the week.
I call this a “grain/pasta” because I would like you to use this just like you would use a rice or a pasta. You can throw it in a cold salad or just eat it as a side dish.
“Lil” loves her regular white pasta but now would just rather eat of big bowl of steamed farro with some butter and maybe some parmesean cheese on it. It has a somewhat nutty flavor and it remains very “al dente” which in Italian means “to the tooth.” To me, it just means you have a very hearty dish to eat and it is very tasty. You can add more flavor to the dish by adding veggies, replacing the water with chicken or vegetable broth while cooking or using it in a soup or risotto. Also, if you prefer it a little softer, you can a) let it soak in water for an hour or so before you cook it or b) add another 1/2 or 1 cup of water to your ratio.
If you need some inspiration for a dish you could try this recipe from a Blog I follow, Healthy Girls Kitchen. She is Cleveland Based too and has a great website/blog. You should follow her too! http://www.healthygirlskitchen.com/2012/05/addictively-good-farro-tabbouleh.html
Thanks for reading, following and please leave me a comment below! I would love to hear if you plan to try Farro this week :)
Happy, Healthy Eating!
Soooo… you see those different hues of green avocados at the grocery store and I know you have eaten guacamole at some point in your life but how do you buy them for your homemade guac or to use in your everyday meals…?
I have finally establish a system for having my avocados ready for me when I am ready to use them. I buy enough for my family for the week (for us that is usually 4-5/wk) and every week I buy the really hard, light green avocados.
Now I buy organic but this is always up to your preference and budget. They do have a thick outer covering which you do not eat so this is one of those times that organic is not absolutely necessary but please do compare the price of the non-organic vs organic avocados sometimes they ARE THE SAME PRICE! Crazy! I know… but we can’t always assume that the organic is more costly.
Ok back to selection process … the lighter green ones are the least ripe and I buy these because I leave them on the counter in a basket until they start to ripen. You can see them getting darker in color and when you press they give way to light pressure (if you wait too long and you end up putting your finger right through it because it is really ripe, then cut it open and enjoy right away). Once they are at that perfect state, put them in the refrigerator and they will slow down their ripen process until you can enjoy them.
So if you are buying them for the 1st time, buy 2 really ripe ones to enjoy right away and 2 for the counter and then the next grocery trip you can buy all hard non-ripe and start your own rotation process. (BTW, I do this with bananas too so they are always ready and never too green. Yuck, I don’t like the really green bananas).
Ok now when you are ready to use your perfect avocado, just use a knife to cut all the way along the skin deep enough until you hit the seed and then twist in 2 different directions to open up. If you are going to use the entire avocado, discard the seed, but if not, leave it in there to help keep the rest of the avocado from turning brown while you are storing.
I like to use a spoon to scoop out the avocado and then slice it or mash it depending on our you are using. My daughter, Lil, loves me to mash it up, add a little salt and she will eat it right out of the bowl with some baked corn chips. I wish I could say she eats it with veggies but that is another story!
I like to use avocado as a spread to replace anywhere you would use mayo. You can use it as a sandwich spread, cut up and add to your salad, obviously you can top your tacos, top your chili’s or soups! I just love avocado so I can’t think of anyway not to use it.
If you need some recipes or inspiration check out: http://www.californiaavocado.com/mediterranean-diet-recipes/
Check out this link for a video of cutting an avocado: http://www.youtube.com/watch?v=3QwuG2v-WxI
OHHHH – I almost forgot – store it in the refrigerator and put plastic wrap pressed against any unused portion of your avocado and/or put a little lime juice over it to keep it from turning brown. YUCK :)