Friday, May 12, 2017

FEED YOUR BEAUTY: Rose Gold Summer Sippers



This is one of the easiest and most delicious drinks we’ve ever had. And now we’re passing it off to you. Serve at your housewarming, bring a pitcher to a friend’s dinner party or make it non-alcoholic with rasberry puree instead of Rose’. In each glass, add the following:

1/2 cup your favorite Rose’ – CHILLED

1/2 tsp of lemon juice

4 regular or Vegan marshmallows

1/4 cup sparkling water

2 Rose petals of your choice

One big ice cube or two regular sized cubes


This one is great for anyone who loves their juicer and doesn’t mind taking a bit more time to create something delicious and sincerely special. Whenever we make this cocktail, people can’t get over how juicy it is. Thanks PEACHES! In each glass, add the following:

Juice from 2 Whole Juiced Peaches

Juice from 1/2 Pink Grapefruit

1/4 cup Sparkling water

2 Ice Cubes

1/4 Cup of your favorite Rose’ wine


This is a great go-to because you can serve it with vodka, champagne or rose OR without for the kiddies. It’s tart. It’s refreshing. And it’s amazing when paired with seafood, chicken, or veggie skewers. In each glass, add the following:

Juice from 4 Grapefruits

Juice from 2 Lemons

1/3 TSP Truvia or Plant-Based Sweetener

Add an edible flower or mint leaves to garnish

** Find a pretty straw to give the kiddies to differentiate which ones have alcohol.

Happy sipping!



Want to see one more of our favorite sippers? Go here!

Tuesday, November 15, 2016

Feed Your Beauty: What SkinOwl is Sipping This Season

Everyone loves the classic holiday drinks but sometimes it’s fun to mix things up! At SkinOwl we decided to give our favorites a new fun twist.


Photo and Recipe:


Instead of plain hot chocolate we love to give our hot cocoa a fun healthy minty kick.  This recipe is dairy free as it uses coconut milk instead of cows milk.



1 can (13.5 oz) full fat coconut milk

3 tablespoons unprocessed cocoa powder

1 tablespoon maple syrup

1/2 teaspoon peppermint extract


Instructions: Combine all ingredients in a small pan and whisk until fully blended.  Heat for 5 minutes and enjoy! Makes 2 cups.


Pairs well with: watching the snow fall, movie nights and pretending it isn’t 90 degrees outside (we’re looking at you LA).


47106070 - mulled cider in a pot



Apple cider has always been a staple in my home growing up because my mom has an apple press and makes her own cider.  My favorite recipe is when it’s served hot and spiced!



12 oz Apple Cider

1 short cinnamon stick (3 inches)

1 Star Anise

1 Slice of orange peel (1 inch wide and 3 inches long)

Optional: 1 clove

Optional: Splash of Calvados in your cup for a night cap


Instructions: Put the cider, cinnamon, star anise and orange peel in a pot and put on low heat for 10 minutes.  You want to mull the cider which is a little less heat than a simmer. NEVER boil the cider or you will set the pectin and my mom will be very disappointed in you.  Not only is hot apple cider delicious but it is also great aromatherapy!  After you’ve heated your cider you can add a splash of Calvados to your cup which is a French Apple Brandy that my mom loves.


Pairs well with: a crackling fire, a romantic classic and a cozy blanket.





Another winter favorite for the cocktail lovers out there is the classic Manhattan. If you want a little more DIY with your winter drinks then this is the recipe for you!  My mom told me that the best Manhattan is always served with your very own preserved cherries.  When cherries are in season you can preserve them in Luxardo, an Italian liquor, and after about a week they are ready to be eaten plain, served in cocktails or over ice cream!  A jar of preserved cherries also makes a great holiday gift!



2.5 oz Bourbon

1 oz sweet vermouth

1 to 2 dashes angostura bitters

Orange peel

Real Maraschino cherries


Instructions:  Combine all ingredients in a glass filled with ice.  Full recipe for the Luxardo cherries can be found here.


Pairs well with:  Girls night out, edgy vegan leather jackets and dark lipstick.



Happy sipping and drink responsibly! Comment below and tell us which recipe is your holiday style?


xoxo Sadie



Monday, March 28, 2016

Feed Your Beauty: Skin-Loving Juices for Rookies

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Juicing. It’s talked about. It’s written about. And while most of us want nothing more than to drive to our local market and buy every last MangoKaleCucumberLimeChard, it’s sometimes hard to put the juicing wheels in motion. To make things easy on you, we’re putting two of our favorite and EASY skin-loving juice recipes in one place, so you can make them when your skin most needs some extra love.


Strawberries & Silk

Strawberries & Silk


This refreshing, healthy strawberry-cucumber juice is also made with an apple and carrots, making it taste like the farmers’ market in a glass. The antioxidants present in strawberries give them their amazing toning properties. The manganese present in strawberries helps even out texture and increase vitality. Mix any leftover Strawberries & Silk juice with rose water and use it as a firming and purifying face mask.



6 fresh strawberries, hulled

1 large cucumber, peeled and cut into chunks

1 large red apple, cut into eighths

2 medium carrots, peeled

Ice (optional)



Working in this order process strawberries, cucumber, apple and carrots through a juicer according to the manufacturer’s directions. Fill 2 glasses with ice, if desired, and pour the juice into the glasses. Serve immediately. Makes two servings, 10 oz. each.





In this vibrant, healthy carrot-orange juice recipe, we jazz up plain orange juice by adding a yellow tomato, apple and carrots to pack in immune-boosting benefits. With vitamin A, vitamin C, carotenoids, potassium and antioxidants – carrots are a powerhouse of nutrients for the skin. The consumption of carrots is helpful in aiding collagen production in the body, a protein required to maintain the elasticity of the skin. Feeling a little lackluster and dull? Bring our OMGLOW juice into your belly!



1 medium yellow tomato, cut into wedges

1 medium orange, peeled and quartered

1 medium apple, cut into eighths

4 large carrots, peeled

Ice cubes (optional)



Working in this order, process tomato, orange, apple and carrots through a juicer according to the manufacturer’s directions. Fill 2 glasses with ice, if desired, and pour the juice into the glasses. Serve immediately. Makes two servings, 8 oz. each.


Thank you Eating Well for always being our amazing source of delicious and easy juices!


Thursday, May 7, 2015

Feed Your Beauty: Juice Juice and More Juice!

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Juice. We’ve heard about it. We’ve read about it. We’ve whipped it up at home. And some of us have even been lucky enough to go to a store and have it made right smack in front of us. With so many vegetables and fruits to choose from, it’s no surprise why most juices have five or six ingredients. As delicious as juice blends taste, we decided to keep it simple with 9 juice recipes that have ONE fruit or vegetable + honey + ice.


Fun Fact: When mixing vegetables and fruits, for best absorption, remember CARROTS are the only vegetable to be mixed with fruit and APPLES are the only fruit to be mixed with vegetables. Your body will not need to work as hard to break down each family’s nutrients. Bonus: We’ll tell you how each ingredients works to bring out your spring glow!


So, get out your juicer and follow along. Each recipe will make one serving of juice.


Juice Anyone?


1) 1 cup Watermelon (plus rind, that’s the good stuff) + 3 Ice Cubes + 1 Tsp Honey


Skin Benefits: Aside from watermelons extreme water content, watermelon rind contains a compound known as citrulline. The citrulline in watermelon rinds gives it antioxidant effects that protect you from free-radical damage. Additionally, citrulline converts to arginine, an amino acid vital to the heart, circulatory system and immune system. Better immunity, better skin. 


2) 1 Cup Spinach + 3 Ice Cubes + 1 Tsp Honey


Skin Benefits: The vitamin A in spinach has antioxidant activity. It keeps your skin cells healthy and repairs wounds. One cup of spinach contains 943 micrograms of this nutrient, which is more than the recommended daily value for adults. Additionally, Vitamin C is another antioxidant in spinach that works to repair skin cells and keep your skin looking beautiful. You’ll want a good amount of food-sourced vitamin C to make collagen, a protein used to manufacture new skin cells.


3) 1 Cup Pineapple + 3 Ice Cubes + 1 Tsp Honey


Skin Benefits: Red-skinned mamas, listen up! The Vitamin C in pineapple has long been considered to be the most effective vitamin for people with sensitive or inflamed skin, or for those with acne. Pineapple juice also contains vitamins A, which has the ability to reduce inflammation and also act as a natural anti-fungal and antibacterial. Sounds good to us!


4) 1 Cup Red Beets + 4 Ice Cubes + 1 Tsp Honey


Skin Benefits: High in folate, beets stimulate the production and repair of cells, which helps protect against premature aging. Hip hip! While beet juice isn’t always the most delicious, pairing it with honey will give it the sweet taste you’re familiar with in other juices.


5) 1 Cup Rasberries OR Strawberries + 2 Ice Cubes + 1 Tsp Honey


Skin Benefits: These gem-toned berries are used medicinally and topically for its antimicrobial and soothing qualities like reducing inflammation, calming irritation and toning the skin. These red fruits are very rich in antioxidant vitamins C and A, and the chemical element, manganese, all of which fight off free radicals and leave you brighter and less lackluster.


6) 1 Cup Blueberries + 3 Ice Cubes + 1 Tsp Honey


Skin Benefits: Many of the vitamins in blueberries may neutralize or normalize oil levels in your skin, making it healthier and less likely to accumulate sebum. Vitamin A, in particular, is responsible for this benefit! Everyone say, “Thank you, Vitamin A!” 


7) 1 Cup Cantaloupe + 2 Ice Cubes + 1 Tsp Honey


Skin Benefits: Cantaloupe contains Vitamins K and E which play an important role in keeping your skin healthy and radiant. The high water content hydrates your skin from within. Cantaloupe is also a good source of B vitamins, choline and betaine which keep your skin replenished and rejuvenated. You can even use it as a toner, for hydration and replenishment. 


8) 1 Cup Carrots + 2 Ice Cubes + 1 Tsp Honey


Skin Benefits: We’ve given carrots a lot of credit for helping us to see, but now it’s time we give them props for allowing us to SEE healthy, happy skin. Between the Vitamin A, C, carotenoids, potassium and antioxidants, it’s no wonder why these orange heroes are responsible for visibly reducing signs of aging, scarring, redness and fatigue. DRINK. UP. 


9) 1 Cup Green Apple + 2 Ice Cubes + 1 Tsp Honey


Skin Benefits: An apple a day keeps the DERMATOLOGIST away. That’s the new one. These fruits contain a lot of fiber, which helps clean the system and increases metabolism. In a nutshell, the cleaner your intestine and systems are, the happier and healthier your skin. It’s alllllll connected. 


Which is your favorite? Let us know! 

Wednesday, April 29, 2015

Skingredients: Annie’s Citrus Butternut Squash & Kale Salad

If I’m honest, I’ve never really been a breakfast person. Breakfast always seemed like the “forced meal.” I never felt hungry upon waking. I was more of an 11 AM or noon kinda girl. And by then, I was in the mood for Greek salads and sandwiches vs. omelettes and croissants. As a result, I took lunch VERY seriously. With more hours to prep my first meal (where breakfast always felt rushed and always ended up “on-the go”), I recently realized that I love taking the time putting together fresh, savory ingredients that not only fill, but fulfill. Without further adieu, I’ve got one favorite lunch-time recipe, designed to make you glow from the inside out. I introduce the easiest salad in all the land: Citrus Butternut Kale. Let’s go!


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If you’re like me, hearing “Butternut Kale Salad with Lemon Juice and Olive Oil” makes you salivate. In my eyes, there isn’t a more glow-worthy salad that’s easier to make. You can make this with Purple or Green Kale; I chose green because it bounces off the yellow Butternut Squash beautifully. All you need is:


2 cups Kale

2 tsp Lemon Juice

2 tsp Extra Virgin Olive Oil

1 Cup Cooked Butternut Squash

Optional Add-Ins: Chopped Up Almonds/Shaved Coconut/Shaved Parmesan




Mix everything in a medium sized bowl (or glass tupperware if bringing to work) and toss lightly. Crunchy, juicy, and detoxifying on every level. The Butternut Squash from the inside out, thanks to its rich supply of pH-balancing and skin-cell-turnover-boosting vitamin A. The nutrient helps keep your skin’s pH on the acidic side (just enough to keep bacteria at bay) and promotes cell turnover, so your skin doesn’t become dry, rough, and scaly. As if that weren’t enough, winter squash also gives you sunburn-protective and wrinkle-fighting beta carotene and vitamin C.



And if you’ve been living on Plane Earth for the last few years, you’ve probably heard that Kale is a power-nutrient packed full of skin-boosters. Kale is a rich source of vitamin K. It also has anti-inflammatory benefits that helps you stay less bloated, which can prevent puffiness on the face. Plus, the sulfur content in kale aids in reducing redness and flakiness, while keeping circulation healthy, and helps to remove toxins from our bodies. Throw in lemon juice (to cleanse and detox) and olive oil (to alkaline and lubricate muscles) and you’ve got one serious skin-fully sweet salad. And of course, feel free to throw in any of the above add-ins to add more flavor. Either way, enjoy every bite knowing you’re crunching into something good and good for you!


Bon Appetit, beauty birds!

Thursday, April 23, 2015

Feed Your Beauty: Double Chocolate Black Bean Brownies


You know the feeling. It’s 3 PM. You’re in the office. Your chocolate craving has officially hit. You’re not alone, beauty birds. We have decided to plan ahead and put our best brownie foot forward with these gooey, gluten-free brownies. Secret ingredient? Black beans. You won’t even notice the flour is gone! Follow along for a chocolate fix worth making time for.


Let’s start with ingredients:


1/2 cup semi-sweet chocolate chips + more for the top


1 cup canned black beans, rinsed and drained


1 large egg


1/2 teaspoon vanilla


Pinch salt


1/2 teaspoon baking powder


1/4 cup plain Greek yogurt*


1/4 cup + 1 Tablespoon cocoa powder


*Note: I used fat free Chobani, but feel free to use whatever you have around, as long as it is Greek and plain.


Now, let’s put it all together:


Preheat the oven to 350F. Spray a loaf pan with nonstick spray and set aside.


Melt the chocolate chips in the microwave. This will take about 90 seconds to a minute on the high powder setting. They may not melt completely; stir vigorously to finish melting the chips until chocolate has a smooth and uniform consistency.


Pour black beans and melted chocolate into a food processor and pulse until smooth. Add the rest of the ingredients and continue to pulse until completely smooth. Scrape down the sides of the bowl and pulse a few more times to make sure everything is completely incorporated.


Pour into prepared pan and smooth to level and fill corners, etc. Sprinkle remaining chocolate chips over the top. Bake for 25 minutes until the top has cracked slightly and the center has set. Allow to cool for 20-30 minutes before cutting into 2″ squares.


Yield: Makes 8 Brownies


Note: These are best if eaten immediately after they are made (oh shucks!), but can be stored in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.


Enjoy and pass it on!


Special thanks to Immaeatthat for the choco-inspiration!

Thursday, April 2, 2015

Feed Your Beauty: Skin-Loving Salsa Trio


We recently went for brunch at a relatively new Vegan hot-spot here in Los Angeles, Gracias Madre, and after scoping out the table next to us, we decided we had to have their infamous Salsa Trio. We’ve had salsa trios before, but this one….this one….took the enchilada. Tart, tangy, fruity, spicy. The mango cooled the Habanero heat and the Pico de Gallo balanced it all out in the end. All octaves were hit and our taste buds left happy campers.


In honor of this delicious trio, we decided to share one of our own. Next time you find yourself hosting a party or in need of a juicy, mouthwatering and skinfully savory treat, pull out your favorite Bue Tortilla Chips and start dipping. Whether it’s jam-packed with mango, onion, tomato, cilantro, or green peppers, these ingredients are sure to aid in boosting your skin’s radiance and purifying any congestion your skin may be experiencing during this seasonal mood swing.


Before we share our secret salsa concoctions, we want to give you the chance to add your favorite ingredients. Think of it like a “Make Your Own Salsa” activity. In the comments below, list any and all ingredients you would throw in your dream salsa. Is it sweet like watermelon? Tart with lime juice? Spicy with jalapeno? You tell us! We’ll show you ours, if you show us yours.


Ready, go!


Sunday, November 2, 2014

Feed Your Beauty: Homemade Chai Tea Mix



With Fall’s crisp, chilly air is full swing, we’re thinking it’s about that time to break out our favorite Chai Tea DIY. We love a lot of teas, but there’s something about the spicy, toasty, sweet taste of Chai that makes us feel like celebrating Fall with a mug that’s chock full of it. Plus, did you know that it is fabulous for your skin. Chai tea is made with ginger, cinnamon, cardamom, nutmeg, cloves, and black pepper, which all help stimulate circulation. This boosts blood flow to the skin, which gives you that healthy glow. So many of these spices also contain antioxidants, which fight free radicals and reduce signs of aging on your skin. Sounds. good. to. us. So, break out your favorite Mason Jar. Here’s how to get one sip closer to our favorite Fall fix:




1 c. nonfat dry milk powder

1 c. powdered nondairy creamer

1 c. French vanilla powdered nondairy creamer

1 ½  c. sugar
1 ½ c. unsweetened instant tea
2  tsp. ground ginger
2 ¼  tsp. ground cinnamon
1 1/8  tsp. ground cardamom
1 1/8  tsp. ground cloves



In a food processor, combine all ingredients; cover and process until powdery. Store in an airtight container in a cool dry place for up to 6 months.

To prepare 1 serving:  Dissolve 3 T. of mix in 1 c. boiling water; stir well.


Enjoy Beauty Birds!


Monday, October 20, 2014

Feed Your Beauty: Hearty Pumpkin Hummus



There’s something about this time of year that beckons toasty, savory fare, be it sweet potatoes, apple pie, and foods that warm the soul. Hot chocolate? Yep. Casseroles? Yes please. Pumpkin Hummus?! YES YES YES! We are sprinkling a little bit of cinnamon on our tortilla chips and dipping into this skin-fully sweet dip whenever we have a hankering for a harvest-rich crunch.


SkinOwl Pumpkin Hummus Tip: Beta-carotene (a carotenoid better known as vitamin A), found in the bright orange pulp of pumpkins is known to protect skin cells from oxidative damage caused by free radicals. Free radicals are the culprits responsible for causing poor skin tone  and elasticity and wrinkles over time because they break down skin-plumping collagen and elastin, which can weaken over time. Also, if you sunburn easily or have an inherited disease called erythropoietic protoporphyria, then beta-carotene can reduce the risk of sunburn. What’s not to like?


Ok, so let’s get DIPPING. Follow along with us below…




For the hummus:

1 Cup Reduced-sodium Chickpeas, de-skinned (180g)*

¾ Cup Canned pumpkin

¼ Cup Maple syrup

2 tsp Pumpkin pie spice

2 tsp Coconut oil, melted + additional for drizzling, if desired.


For the chips:

1 tortilla of your preference

½ Tbsp Coconut oil, melted

Truvia, for sprinkling

Cinnamon, for sprinkling


Preheat your oven to 350 degrees and rub a cookie sheet with melted coconut oil, set aside.

To de-skin the chickpeas:


Drain the chickpeas and spread them out on a paper towel. Gently squeeze each chickpea until the thin, papery skin comes off. Repeat with remaining chickpeas


Add the chickpeas, pumpkin , maple syrup, pumpkin pie spice and 2 tsps of coconut oil into a small food processor and process until smooth. You may need to stop the processor and scrape down the sides every so often to get everything smooth and mixed, depending on how strong your processor is. Mine took a good 5 to 6 minutes of blending.


Cut the tortilla into 8 triangles and lay on the prepared cookie sheet. Brush with ½ of the melted coconut oil and then sprinkle with cinnamon and Truvia. No need to use an exact measurement, just give a good pinch of Truvia for each chip.


Bake for 8 mins, or until lightly golden. Flip the tortillas, brush with remaining oil and sprinkle with more cinnamon and Truvia. Bake for another 7-8 minutes until the tortillas are a deep golden, brown. They will not seem crunchy at first, as the Truvia will melt. But, once the chips cool and Truvia hardens, you will nice and crunchy chips!


Drizzle the hummus with additional melted coconut oil, if desired, and DEVOUR with the chips!


* Please note: This measurement is after taking the skin off. If you measure out before, it will be less than ½ a cup once the skins are removed.


Enjoy beauty birds! xo

Monday, August 18, 2014

Feed Your Beauty: BBQ Ahi Fish Tacos




It doesn’t take much for us to order tacos when we see them on the menu, BUT when we saw A Spicy Perspective’s take on BBQ Fish Tacos, we had to share it with you! About a week ago, we were on the hunt for some lighter options for our Labor Day BBQ. We love a good taco. We love a good BBQ sauce. And we love a good CRUNCH. This recipe brings it all together. Follow along!


First, we need to cover our slaw and sauce bases. We’re marinating our sliced celery and green onions in apple cider vinegar and honey for a tart, crunchy slaw and stirring together our BBQ sauce and cayenne pepper sauce to coat the Ahi tuna. Mouth watering yet? Let’s get to it!






1 1/3 lbs. Ahi tuna, cut into 1/2 inch cubes

1/2 cup barbecue sauce

1/3 cup cayenne pepper sauce (like Franks)

2 1/2 cups thinly sliced celery

1/2 cup thinly sliced green onions

3 Tb. apple cider vinegar

1 Tb. honey

1 cup crumbled blue cheese

10-12 wheat tortillas (double the tortillas for corn)Salt and Pepper



  1. Start with the celery slaw: Slice the celery and green onions and place them in a medium bowl. Add the vinegar and honey, then stir in 1/3 teaspoon of salt, and pepper to taste. Stir well and set aside.
  2. Mix the barbecue sauce and pepper sauce in a second bowl. Cut the Ahi tuna into small 1/2 inch cubes and sprinkle with salt. If you like your tortillas warm and puffy, flash fry them before cooking the Ahi.
  3. Place a nonstick skillet over medium-high heat. Once the skillet is hot, add half the Ahi  and sear for 30-60 seconds per side, flipping once, for a rare to medium-rare interior. Once the Ahi is cooked to your liking, pour in half the buffalo barbecue sauce and toss. Scoop the ahi onto a plate, wipe out the skillet, and repeat with the remaining Ahi.
  4. To serve: Scoop celery slaw into warm tortillas, top the slaw with the buffalo barbecue ahi, then sprinkle with crumbled blue cheese. Serve warm.


Enjoy! Check out more of Sommer’s recipes on her delectable blog. Happy Grilling!