Thursday, June 26, 2014

Feed Your Beauty: Lavender Lemonade

Screen Shot 2014-06-26 at 9.17.36 AM

 

 

Dear Lavender, let us count the ways we love you! Whether we’re lathering on our Lavender Argan Infusion or smelling it’s relaxing scent in our garden, we can’t seem to get enough. So, we did what any Lav-addict would do…we found a way to drink it! This Lavender Lemonade recipe is perfect for a hot summer day (July 4th BBQ, anyone) or bedside before you slink off to sleep. It’s relaxing and healing properties calm and nurture the soul, one sip at a time. Follow along here:

 

SkinOwl’s Lavender Lemonade

 

What You’ll Need

 

One small handful of freshly picked lavender (you can get from your local grocery’s herb department as well)

1 cup Brown Sugar

1 1/2 cups Lemon Juice

2 cups Boiling Water for the Infusion

2 cups of cold water

Ice

 

What To Do

 

Cut your fresh lavender flowers from the stems and place in a medium-sized bowl. Pour the brown sugar over the flowers and use your fingers to gently massage the sugar into the flower petals. Think swedish, not deep tissue! Next, pour 2 cups of boiling water over the lavender & sugar mixture and stir with a spoon until the sugar has melted into the liquid. Cover and let infuse for an hour. Next, strain the lavender-infused simple syrup and pour into a serving pitcher. Stir in the lemon juice.  Add another two cups of water. Feel free to add more lemon juice if too sweet or dilute with more water or sugar if too tart. Add ice to your liking. Lastly, feel free to add thin slices of lemon for juicy presentation. Enjoy (down to the last sip)!

 

* Want an extra boost of Lavender? Check out our Lavender Facial Oil. Incredibly healing, nurturing and calming for sensitive and oily skin types. Use morning and night in place of your moisturizer.

 

Special thanks for LaurenConrad.com for the delicious Lavender Lemonade inspiration. 

Monday, June 2, 2014

Feed Your Beauty: Salad Prep for a Week

Fresh Raw Vegetables

 

If you’re anything like us, preparing lean green meals is uber important, not only for our skin and overall health, but for our quality of life. Planning our meals ahead of time keeps frantic food-searching at bay and gives us a routine we can count on. Plus, we feel better in the end, knowing our food came from our own making. If you’re on the go, here’s a helping hand in preparing delicious, crunchy salads for the work-week. Plus, we’re gonna tell you how many vegetables you’ll need, so you don’t have to see another cucumber go to waste. Let’s begin.

 

First, your SHOPPING LIST for your five work days:

 

1 large container of arugula, baby spinach, field greens, etc. Whichever you prefer.

2 cucumbers

2 to 3 bell peppers

5 carrots or one bag of baby carrots.

1 package cherry tomatoes

1 bag red or green grapes

1 can black beans

1 can chickpeas

Sunflower seeds or pumpkin seeds

2 avocados

Red Wine Vinegar and Olive Oil

 

Next, MASON JARS. This gives us the perfect serving and doesn’t take up as much room in our fridge as tupperware. Plus, the glass gets cold and keeps our veggies crunchy and jucy. AND, unlike tupperware, we don’t have to worry about our dressing wilting the veggies before we get to enjoy them. We’ll show you what we mean below.

 

DSC0438

 

Ok, so we’ve got our veggies. We’ve got our containers. Let’s start the PREP!

 

First, put in two tablespoons of dressing. It will be on the bottom of your mason jar, so to keep the veggies fresh. This is perfect for those of you who don’t want to pack a separate salad dressing bottle. Next, veggie time! Start with harder veggies like carrots, radishes, onions, and chickpeas. They aren’t as porous and they can “hang” close to the dressing as a result. Then go for anything else like bell peppers, chopped cukes, and cherry tomatoes. Next, layer up your lettuce. Mix and match, have fun. This should take up at least half the jar. Lastly, your protein! Sprinkle tuna, grilled chicken, or tofu. These will help push the lighter-weight greens down so you add even more to your jar.

 

PicMonkey-Collage

 

Of course, you can also add avocado, nuts or seeds, sprouts, or fruit. Shake or pour when you’re ready. At lunchtime, you can either shake up the container to distribute the dressing, or if you have the luxury, pour the entire contents into a bowl and mix it up with your fork.

 

c0ea2be023416859b864e8048c68e63a

 

That’s it! Now you’ve got salad to enjoy day after day. Enjoy beauties!

Special shout out to Lunchboxbunch.com for the beautiful Mason Jar + Salad inspiration above. Click here or the picture above for the full scoop!

 

 

Friday, May 2, 2014

Feed Your Beauty: Sugar Cookie Tacos

DSC_0037-12

 

This might be the ultimate breakfast treat when it comes to satiating our sweet tooth. Check out our favorite way to kickstart our day with a lil’ fruity crunch! SkinOwl Tip: Stick to red fruits, kiwi, and blueberries to detox, purify, and decongest the skin from within. Now, let’s get you closer to that first bite.

 

Sugar Cookie Tacos

Ingredients:

1 Package 18oz refrigerated sugar cookie dough

2 tablespoons cinnamon

1 cup whipping cream

1/4 cup sugar

2 cups of your favorite fruit cut-up

 

How To:

 

1. Preheat oven to 350. grease 2 baking sheets. Cover rounded forms such as rolling pins or cardboard tubes from paper towel roll with aluminum foil.

 

2. Cut cookie dough into 16 half inch thick slices. Press each slice on a slightly floured surface into a 3 inch round sprinkle with cinnamon.

 

3. Bake cookies until lightly golden, but still soft, 7-9 min. Gently remove cookies from baking sheet and IMMEDIATELY drape over rounded forms (we prefer a rolling pin!).

 

4. Cool cookies until firm about 2 min. gently remove.

 

5. Beat whipping cream and sugar in large bowl with mixer on high until stiff. Fill each cookie with about 2 tablespoons and your favorite fruit. Or use cream cheese for a yummy breakfast treat.

 

Enjoy!

Thursday, April 17, 2014

Feed Your Beauty: Not-Your-Average Guacamole

Guacamole_recipe_A_House_in_the_Hills05

 

We have tasted a lot of Guacamole. A LOT. Spicy, salty, citrusy. You name it, we’ve dipped a chip or veggie into it. We can’t get enough of this skin-smoothing, nutrient-soaked dip. Instead of leaving it all to fate, we decided to share our favorite recipe, in the hopes that it leaves you saying, “Wow, now that’s a GOOD GUAC!” The best part, it’s EASY. Follow along with us below!

 

What You Need:

 

1/2 small red onion chopped

1 small jalapeño

5 small ripe avocados, pits removed

1 teaspoon + 2 hearty pinches salt

3 juicy limes

1 large handful of chopped cilantro

 

Guacamole_recipe_A_House_in_the_Hills01

 

How to Make: 

 

Rinse, deseed and finely chop jalapeño. In a large mixing bowl combine chopped onions, avocados, juice of 2 1/2 limes, chopped jalapeño, and salt. Mash with a fork leaving large chunks. Add additional lime juice and salt to taste. Place 3 avocado pits in guacamole (some people believe this keeps the guacamole from browning, I personally just love how it looks. Lastly, garnish with a hefty handful of chopped cilantro and serve immediately. Enjoy with baby carrots or your favorite Blue Corn Chip! Label this, YUM.

 

SkinOwl Avocado Skin-Tip: Create a moisturizing mask with this nourishing delicacy! Pit the fruit, puree the pulp, and pat it on your face. The oil acts as an emollient. It also contains beneficial vitamin E that will nourish and smooth the skin, while leaving you with a dewy glow. Sounds good to us!

 

** Special shout-out to A House in the Hills for inspiring this amazing recipe!

 

Friday, March 21, 2014

Feed Your Beauty: Lavender Collins Cocktail

1a6dcad85991f2c5c0a6bb3aee6781ea

How much do we love Lavender? It’s actually hard to put into words why this little purple plant makes our heart flutter, but with all of Lavender’s nurturing, healing, and anti-inflammatory benefits, how could we not want to drink it as well!

 

Cue the Lavender Collins Cocktail. Nothing says, “TGIF” more than this mouth-watering, sip-worthy treat. Drink it in the garden reading a book solo, with your girlfriends, or with your honey. Anyway you sip it, it will for sure go down smooth. Here’s the skinny:

 

YOU WILL NEED (per cocktail)

 

1 1/2 oz Jensens Bermondsey Gin

 

3/4 oz fresh lemon juice

 

1/2 oz lavender syrup ( method below)

 

3 oz club soda

 

Sprig of lavender for garnish

 

To make the lavender syrup:

 

1 cup water

 

3 tbsp fresh or dried lavender flowers

 

2 cups sugar

 

METHOD

 

Firstly to make the lavender syrup, bring water and lavender to the boil in a saucepan, using a wooden spoon stir in sugar until it is completely dissolved  Reduce heat and simmer for 5 mins. Remove from the heat and allow to cool with the lavender, once cooled strain flowers away. This will store for 1 week in the fridge.

 

To make the Lavender Collins, transfer all ingredients except club soda into a cocktail shaker and mix. Pour into a long glass full of ice. Top up with the club soda and a sprig of lavender to decorate.

 

(Special thanks to Couture Craft for showing us the way with this amazing cocktail!)

Thursday, February 20, 2014

Feed Your Beauty: Watermelon Cake

7055669

Watermelon. That is all we needed to know about this recipe from Paleo Cupboard. We’ve talked incessantly about the benefit of juicy, red fruits for the skin, and watermelon is no exception. Studies have shown that deep red varieties of watermelon have displaced the tomato as the lycopene king. Research also shows that watermelon cuts the risk of sun related skin damage by 40%, due to the fact that watermelon is full of antioxidants that kill the UV-induced free radicals that cause sunburn and wrinkling. Watermelon can ALSO help improve sleep! By eating a few slices of this fruit after dinner, you extend the deep stages of sleep by 27%. According to saidaonline.com, the reason is watermelon’s polysaccharide carbohydrates rev the body’s output of serotonin. When levels of serotonin increase at night, the brain is less sensitive to disruptive stimuli (like noise) during sleep. Ok, let’s cut into this juicy treat already! Here you go:

 

Ingredients:

– 1 large seedless watermelon (see how to cut it “cake-like” here)

– 2 cans full fat coconut milk (left in fridge for 6 hours or more)

– 1/2 tsp. vanilla extract

– 1 Tbsp. raw honey

– 1 cup sliced raw almonds or shredded coconut

– Seasonal fresh fruit (for topping)

 

Directions:

TO MAKE THE COCONUT WHIPPED CREAM

1. Make sure to place the can of coconut milk in the refrigerator for at least 6 hours (or overnight). This will cause the cream to separate from the milk. The cream will be at the top of the can.

2. Open the can of coconut milk and scrape out the cream into a medium sized bowl. Hint: I always open the can from the bottom and pour the milk out into a separate container before scraping out the cream. You can use the saved milk for smoothies and other recipes.

3. Add the vanilla and raw honey to the mixture. Whip the cream with a hand mixer on medium speed and work your way up to high speed until the cream is fluffy. Place the bowl of whipped cream in the fridge until ready to use.

 

TO MAKE THE TOASTED ALMONDS OR COCONUT:

1. Place a medium sized skillet over medium-high heat and allow the pan to get hot.

2. Add the sliced almonds or shredded coconut and toss in the pan until they are toasted and turn a light brown color. Remove from pan and set aside to cool.

3. Dip the outside edge of each slice into the coconut whipped cream and then into the toasted almonds or coconut, and reassemble the wedges into the cake shape on a serving platter. Top with more whipped coconut cream and your favorite fresh fruit (I used blackberries, strawberries and kiwi). Serve or store in the refrigerator until ready to serve.

Thursday, February 13, 2014

Feed Your Beauty: Honey Chipotle Chicken Bowls

We love protein! Not only is it yummy and filling, but eating enough protein helps to build collagen, which helps the skin appear (and feel) supple. Proteins are necessary for tissue repair and for the construction of new skin tissue. Every skin cell needs protein to maintain its life. Protein is also the primary substance used to “replace” worn-out or dead skin cells.  In other words, getting enough protein in your diet will help you maintain youthful skin! Which is why we were super excited when we came across this recipe for Honey Chipotle Chicken Bowls. The combo of quinoa and chicken give it a double dose of protein! So go ahead and make this your next meal, your skin will thank you for it!

 

chipotle chicken bowl recipe

Ingredients:

honey chipotle chicken
1 pound boneless, skinless chicken breasts
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup olive oil
3 tablespoons adobo sauce, from a can of chipotles in adobo
2 tablespoons honey
1 tablespoon dijon mustard
1 tablespoon honey mustard
2 tablespoons chopped fresh cilantro
4 garlic cloves, minced

 

salad
6 cups spring greens
1/2 pint cherry tomatoes, halved
1/4 cup torn fresh cilantro
4 green onions, sliced
1 avocado, sliced
1 lime, juiced
1 tablespoon olive oil
1/2 tablespoon honey

 

lime quinoa
1/2 cup uncooked quinoa, rinsed
1 cup low-sodium chicken or vegetable stock, or even water
1 tablespoon coconut oil
1 lime, juiced and zest freshly grated
1/4 teaspoon salt
1/4 teaspoon pepper

 

Directions:

Add the chicken breasts to a baking dish or ziplock bag and season with salt and pepper. In a bowl, whisk together the olive oil, adobo, honey, mustards, cilantro and garlic. Pour the marinade over the chicken, covering it evenly. Place it in the fridge and marinate for at least 2 hours, or even overnight.

 

When you’re ready to make the meal, heat a large nonstick skillet over medium-high heat. Add a tiny bit of olive oil and add the chicken, then cover the skillet and cook until the chicken is deeply browned on both sides and cooked in the center, about 6 minutes per side.

 

To make the salads, add the greens in a large bowl and toss them with a sprinkle of salt and pepper. Add the chicken on top along with the quinoa, the tomatoes, cilantro, green onions and avocado. Drizzle the bowl with the lime juice, olive oil and honey. Serve!

 

lime quinoa
Add the quinoa and stock (or water) to a saucepan over high heat and bring it to a boil. Once boiling, reduce the heat to low and cover the pot. Cook for about 15 minutes, or until all the liquid is absorbed. Stir in the coconut oil (you can swap butter), lime juice, zest, salt and pepper.

 

Source: How Sweet It Is

Friday, February 7, 2014

Feed Your Beauty: Strawberry Coconut Chia Seed Banana Bread

If you are looking for a dose of incredible nutrition with your carb fix, we’ve found it for you… Strawberry Coconut Chia Seed Banana Bread! We were bowled over by the long list of delicious and nutritious ingredients. Just about all of the ingredients in this bread are great for your skin, especially chia seeds! These little seeds are intensely anti-inflammatory, calming and antioxidant rich, which means that they are helpful in restoring vital moisture, diminishing redness and inhibiting wrinkles. We will be helping ourselves to a slice of this skinful treat… join us!
strawberry coconut chia seed bread
Ingredients

1 3/4 cup all purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 cup ripe mashed banana (about 2-3 bananas)
1 tablespoon coconut oil, melted and cooled
1/3 cup packed dark brown sugar
2 teaspoons vanilla extract
1 egg
1/4 cup nonfat plain greek yogurt (I used Chobani)
2 tablespoons unsweetened almond milk (soy, coconut, or skim also work)
3/4 cup diced organic ripe strawberries
1/4 cup smashed organic raspberries (or you can use more strawberries)
1/2 cup unsweetened coconut, plus 3 tablespoons for topping (sweetened is fine, too)
2 tablespoons chia seeds
2-4 strawberries, sliced for topping

 

Instructions

Preheat oven to 350 F. Grease 9-inch loaf pan with cooking spray.

 

In a large bowl, whisk together flour, baking powder, baking soda, and salt; set aside.
In a seperate large bowl, beat together banana, brown sugar, egg, coconut oil vanilla, yogurt, and almond milk until smooth and creamy. Slowly add dry mixture to wet ingredients, and mix until combined. Gently fold strawberries, raspberries, coconut and chia seeds into the batter.
Place batter in prepared loaf pan. Sprinkle top evenly with 3 tablespoons of coconut. Place sliced strawberries over the top of the bread. Bake for 50-65 minutes or until toothpick inserted into center comes out clean. Cool on wire rack for 20 minutes, then remove from pan and return to wire rack to finish cooling. Bread is even better the next day (they always are). Bread will stay fresh for a few days when wrapped tightly.

 

Source: Ambitious Kitchen

 

Wednesday, January 15, 2014

Feed Your Beauty: Sweet Potato, Kale, and Corn Chowder

One of our favorite parts about the cool winter months is curling up with a bowl of hearty soup… and we just stumbled across a recipe for a GREAT one; Sweet Potato, Kale, and Corn Chowder! This tasty soup has so much to offer your skin. We’ve already raved to you about the skin benefits of sweet potatoes, but now we get to tell you a bit about kale! This nutritional powerhouse has Vitamin C which helps you make the collagen needed for skin strength, Copper which boosts the synthesis of melanin (a pigment that protects your skin from the sun), and Vitamin A which promotes healthy cell growth, including the cells that make up the dermis and epidermis of your skin! We can’t wait to DIG IN!

 

sweet potato kale corn chowder

 

Ingredients:

2 medium sweet potatoes, cut into 1/2″ cubes

2 shallots, diced

1 medium leek, cleaned and sliced (round)

1 bunch of curly kale, chopped

3 cups of frozen or fresh corn

3 cloves of garlic

3 cups of low sodium vegetable broth

3 cups of water (more to preference)

1/4 teaspoon sea salt (more to taste)

1/4 teaspoon black pepper

1/2 teaspoon cinnamon

1 tablespoon coconut oil

 

Instructions:

In large, heavy bottomed soup pan sauté diced shallots and coconut oil over medium/low heat until softened.

 

Add garlic, sweet potatoes, sea salt, pepper, cinnamon and sauté an additional minute.

 

Add vegetable broth and water, cook until potatoes are easily pierced with a fork.  Add leeks and cook an additional two minute.

 

Use an immersion blender (or transfer to a standing blender) to rough puree the soup.

 

Add kale, corn and cook until kale is softened.  Add additional salt and pepper to taste.

 

Serve hot!  Enjoy!

 

Source: A House In The Hills

Thursday, January 9, 2014

Feed Your Beauty: The Clear Skin Smoothie

We love all things juice!  With how busy our weeks are here in the SkinOwl nest, it’s one of our favorite ways to fill up on some nutrients on-the-go. And when we stumbled upon this smoothie recipe we couldn’t believe our luck, two of our favorite things (clear skin and smoothies) combined into one! This fantastic drink is full of nutrients like Vitamins C and E, Beta-Carotene, and Omega-3 fats… all of which are amazing for keeping your skin radiant and healthy! Naturally, we couldn’t resist sharing! Drink up and enjoy!
clear skin smoothie drink recipe