Friday, September 6, 2013

Skingredients: Lavender

luxury bathtub relaxing aromatherapy lavender skinowl argan infusion oil

Did you know that the smell of lavender can help alleviate insomnia, pain, and anxiety?  The soothing smell of lavender is great for aromatherapy which is why we love to add a little to a relaxing bath!  Just run some warm water into the tub, add a couple drops of SkinOwl Argan Infusion Lavender, get in, breath deep, and feel yourself unwind! Never a bad way to end a long day or strenuous workout.


Our SkinOwl Argan Infusion Lavender is available for purchase right now at our online store!  Simple click the link to have a bottle delivered to your door!

Thursday, September 5, 2013

Feed Your Beauty: Gluten-Free Zucchini Cake Brownies

We love brownies and we love the idea of making them just a tiny bit healthy!  Which is why we had to share this amazing recipe for Gluten-Free Zucchini Cake Brownies!  This recipe uses zucchini as a way to add a little nutrition, and a lot of moisture and texture!  We love it because zucchini is full of a ton of vitamins and minerals like Protein, Fiber, Beta Carotene,  and Vitamin A… all of which leave your skin glowing and radiant!


So go ahead and treat yourself to a little skinful treat!


zucchini gluten free brownies


2 cups good all-purpose gluten-free flour
¾ tsp. xanthan gum (omit if using a flour blend that has xanthan gum)
1½ tsp. baking soda
1 tsp. salt
1½ cups sugar
¼ cup unsweetened applesauce
¼ cup melted unsalted butter or margarine, or canola oil
2 tsp. vanilla extract
¼ cup cocoa powder (I used a mixture of part Hershey’s Dark Chocolate, and part Saco dutch cocoa blend so that my brownies would be dark)
2 cups shredded zucchini (unpeeled, or peel to avoid green flecks. If large zucchini, discard seeds)
1 cup semi-sweet chocolate chips
Additional ⅓ cup to ½ cup semi-sweet chocolate chips for topping



In a medium bowl, whisk together the flour, xanthan gum, baking soda, and salt. Set aside.
In the bowl of your electric mixer, beat sugar, applesauce, butter/margarine/oil, and vanilla extract for 30 seconds.
Add flour mixture and continue beating for about 1 minute, until mixture resembles wet sand.
Add the shredded zucchini, then the cocoa powder, and mix on low until combined.
Stir in the 1 cup of semi-sweet chocolate chips.
Pour brownie batter into greased 7×11 pan or use a cookie scoop/ice cream scoop to scoop into brownie pan.
Sprinkle extra ⅓-1/2 cup semi-sweet chocolate chips over the top of brownie batter.
Bake 7×11 pan at 350° for 25-32 minutes, or until brownies are set. (Due to chocolate chips in batter, it is hard to get a toothpick to come out entirely clean).
If using brownie pan, bake brownies at 350° for 15-18 minutes or until brownies are set. Let them cool in pan about 4-5 minutes, then gently use a spatula to remove. My little Pampered Chef metal spatula worked great at getting them out.
Cool on wire rack.
Serve at room temp or warm for about 10 seconds for a truly melty, gooey dessert!



Source: My Gluten-Free Kitchen

Tuesday, August 27, 2013

Feed Your Beauty: Honey Mascarpone Amaretti Tart with Fresh Figs

Figs are high in antioxidants as well as luteolin, which is a natural anti-inflammatory and is very effective at neutralizing free radicals. In fact, Luteolin applied topically has been shown to be a key player in the prevention and treatment of skin cancer! Needless to say, we have upped our FIG-intake!! Especially when they come in the form of a delicious dessert! Check out this recipe for Honey Mascarpone Amaretti Tart with Fresh Figs so you can satisfy your sweet tooth and get a little extra skin protection!

Honey Mascarpone Amaretti Tart with Fresh Figs


3/4 pound Amaretti Cookies
1 stick (8 tbsp) Plugra Butter (melted)
2 tbsp ice cold water
12 ounces Mascarpone, room temperature
1 egg
1 tbsp Amaretto
1 tbsp Wholesome Sweeteners Fair Trade Honey plus more for drizzling
1 pint fresh Figs



Preheat oven to 350 degrees
Grease a 9 in springform tart pan
Using a food processor grind up the Amaretti cookies
Add melted butter and ice water, pulse to combine
Press crust dough into the tart pan
Par bake the crust for 10 minutes in heated oven
While crust is par baking, mix mascarpone, egg, honey and amaretto
When crust is done, spread mascarpone mixture over the crust
Return tart to oven and bake for another 10 minutes.
Cool completely then refrigerate for at least an hour
Right before serving, cut figs into quarters and place them on the tart
Drizzle honey over the figs and serve immediately.


Source: The Seaside Baker

Thursday, August 22, 2013

Feed Your Beauty: Zucchini Noodles With Balsamic Tomatoes

Both Zucchini and Tomatos have a ton of benefits for your skin!  In fact, both have agents like Vitamin C and Lycopene, which serve as antioxidants and have properties that work as a sunscreen from within!  So when we saw this double whammy recipe for Zucchini Noodles With Balsamic Tomatoes we couldn’t resist sharing it with you!  This recipe makes the perfect summer salad that will fill you up AND help your skin from the summer sun!

zucchini tomato salad

1 heaped cup of small tomatoes, halved
splash of balsamic vinegar, about 1 tbsp
splash of extra virgin olive oil, about 1 1/2 tbsp
1 tsp finely minced garlic
1 sprig of basil, leaves finely sliced
salt + pepper
1 medium zucchini
handful of pine nuts


In a small bowl, combine the halved tomatoes, balsamic vinegar, olive oil, garlic, basil, salt and pepper. Toss lightly to combine and set aside for 10 minutes or so.



Using a julienne peeler or mandoline, slice the zucchini into long strands. Place them in your serving bowl and toss them with a bit more olive oil, salt and pepper.
Spoon the marinated tomatoes on top of the zucchini strands. Garnish the top of the dish with some extra basil and the pine nuts.


Notes: If you don’t want to spring for a julienne peeler, long strands from a regular peeler would be equally tasty. Also, stop peeling the zucchini when you reach the inner seed-y part of the vegetable.


Source: A House In The Hills


Friday, August 16, 2013

Feed Your Beauty: Mini Roasted Strawberry Almond Meal Muffins

The other day, we went on a love rant about strawberries (see the post here and you will understand why). And now we just have to share this delicious recipe for Mini Roasted Strawberry Almond Meal Muffins!  Not only do they contain skinful strawberries but they are so cute and tasty that they definitely deserve an appearance at your breakfast table! YUM!

strawberry almond meal muffins


1 1/2 cups almond meal
1/2 cup cornmeal
1/2 tsp. baking soda
1/3 cup coconut sugar
1/4 tsp. sea salt
2 eggs
3 Tbsp. extra virgin olive oil
2 Tbsp. honey
1/2 tsp. almond extract
1/2 tsp. vanilla extract
3/4 cup roasted strawberries*
1/3 cup chocolate chips, optional



Preheat the oven to 375′. Prepare a mini muffin tin with paper liners, or coat the pan generously with coconut oil.


In a large bowl, combine the almond meal, cornmeal, baking soda, coconut sugar and salt. In another bowl, whisk the eggs, olive oil, honey, almond and vanilla extracts together. Whisk it up real well until fully combined and even in color. Add the wet to the dry ingredients and stir to mix. The batter will be fairly thick. Fold in the strawberries and chocolate chips. Fill the muffin liners to the top, they don’t poof too much.


Bake on the middle rack for 16-18 minutes until the tops are golden brown and a toothpick poked in the center comes out clean. Turn the muffins on their sides in the pan, or remove to a wire rack to cool.


*Roasted Strawberries: Oven to 350′. Toss 4 cups quartered strawberries with a pinch of salt and 2 tsp. melted coconut oil (or olive oil works too). This will do for ripe, juicy berries. If yours are dry or lacking flavor, add a splash of maple or honey to sweeten. Spread them in a single layer on a parchment lined baking sheet. Roast for 25-30 minutes or until juicy and reduced in size. Set aside to cool. This may yield more than you need for the recipe. Mix the extras in plain yogurt or in your morning oatmeal.


Source: Sprouted Kitchen

Thursday, August 8, 2013

Feed Your Beauty: Cucumber Goat Cheese Grilled Cheese

Who doesn’t love a grilled cheese sandwich?!  We certainly do!  But most cheeses can be very fattening and hard for your body to digest.  But let’s face it, a life without grilled cheese looks pretty bleak… so why not go for it every once in a while but use the cheese that is the easiest on your body!  Goat cheese is lower in fat and calories than most other cheeses, it is easier to digest and has probiotics, and it is high in calcium and protein.  PLUS it’s a source of vitamin B that aids cell metabolism, thus helping in the  growth of cells, making the skin to glow and remove blemishes!


So go ahead and live a little, have a Cucumber Goat Cheese Grilled Cheese Sandwich, your body and your skin (and your taste buds) will love it…


cucumber goat cheese grilled cheese



2 slices of whole wheat sourdough bread (or 4 halved slices, if the boule is large)
1 small package plain goat cheese — leave this out for an hour or so to reach room temperature
2 Japanese cucumbers, in 1/8-inch slices
Olive oil



Heat a cast iron skillet over the stove — first at high heat to get the pan very hot, but then reduce the flame all the way to low. We like the slow-cooked grilled cheese sandwiches.


Using a pastry brush, lightly coat each side of each slice of bread. Spread a healthy layer of goat cheese on the bottom slice, and then arrange your cucumber slices on top of the goat cheese. Carefully place the first half of your sandwich on the skillet, and sprinkle with salt and pepper, if you like.


Then, spread a thin layer of goat cheese on the next slice. Place this slice on top of the first one, and let it sit on the stove for about five minutes — make sure your heat is LOW. Use a spatula to lift the bottom slice — if it’s nice and golden, go ahead and flip your sandwich. Let that side sit for four to five minutes. When the second side is just as golden, go ahead and remove the sandwich from the pan. Repeat for sandwich number two, and serve with remaining cucumber slices, if you haven’t been munching on them already.


Source: Sweetsonian

Wednesday, August 7, 2013

Skingredients: Argan Infusion

Do you ever feel like your medicine cabinet and bathroom counter are overflowing with products?! We can help you reduce some of that clutter with our Argan Infusion Oils! Argan Infusion is actually a serum, a moisturizer AND a natural SPF in ALL-IN-ONE! It is everything your skin needs is in just ONE bottle!
argan essential oil all in one


We offer three different Argan Infusions: Lavender, Geranium, and Clary Sage.  Lavender is perfect for sensitive, inflamed acne prone, oily skin types. Geranium works great on combination, dehydrated, uneven texture and tone, dull skin types. And Clary Sage is perfect for dry skin, fine lines, wrinkles, loss of radiance and density.


Visit our online store today to find the SkinOwl Argan Infusion that is right for you so that you can simplify and de-clutter!

Tuesday, August 6, 2013

Feed Your Beauty: Blackberry Sage Cooler

Everywhere we turn, people are talking about the amazing benefits of berries; be it Raspberries, Strawberries, Blueberries or our favorite, Blackberries! When we saw that our favorite berry teamed up with one of our favorite infusions, Sage, we knew this was a drink meant for our fans!


The antioxidants found in Blackberries help your body fight oxidative stress caused by free radicals that can lead to acne and premature aging. Vitamin C is one of our favorite antioxidants and is largely responsible for the health of collagen, which breaks down the older we get. Thanks to this super-fruit, time is on our side!


And how could we forget about Sage, one of the three extracts used in our fan-favorited Argan Infusion! Sage stimulates cell production and increases blood circulation, leaving the skin plump and smooth. The herb is rich in calcium and Vitamin, both needed for healthy cell regeneration. Young cells, young skin!


Do we need to say more? Check out this skin-loving beverage and enjoy the road to glow!

blackberry sage cooler

15 medium sage leaves

4 tablespoons sugar

1 cup water

8 ounces of blackberries



Bring the water and sugar to a boil over high heat just until sugar dissolves.  Crush the sage leaves with the back of a spoon and add to the syrup mixture and set aside to let the sage infuse for 15 minutes and then remove the herbs.

Meanwhile puree the blackberries in the blender and then strain the mixture through a fine strainer.

To serve place a tablespoon of the blackberry puree in the bottom of a glass, add a tablespoon of the sage syrup and top off with 8 ounces of club soda.


Source: Scaling Back

Wednesday, July 31, 2013

Feed Your Beauty: Portobello and Zucchini Tacos

Mix things up a bit the next time you make tacos by swapping out meat for portobello mushrooms. Your skin will thank you for it! Mushrooms are rich in Selenium, B Vitamins, and Copper. Selenium shields newly formed skin cells from damage brought on by chemicals, inflammation, or too much time in the sun. B Vitamins support the metabolic process behind the growth of brand new skin cells. And Copper helps your body manufacture antioxidants, including those that purify your skin cells!


Naturally, we couldn’t pass up a chance to share an amazing mushroom based recipe with you! So check out this delicious Portobello and Zucchini Tacos recipe the next time you get the craving for Mexican food…

portobello mushroom tacos


5 portobello mushrooms, stemmed and sliced 1/2 inch thick
2 teaspoons dried oregano
2 tablespoons olive oil
1/4 cup water
Coarse salt and freshly ground pepper
4 zucchini, cut into 2-by-1/2-inch sticks
1 red onion, halved and sliced 1/4 inch thick
8 corn tortillas (4 1/2-inch size)
6 ounces Monterey Jack, shredded (1 1/2 cups)
1 cup cherry or grape tomatoes, halved or quartered



Preheat oven to 425 degrees. On a rimmed baking sheet, toss mushrooms with 1 teaspoon oregano, 1 tablespoon olive oil, and the water; season with salt and pepper. On another baking sheet, toss zucchini and onion with remaining oregano and olive oil; season with salt and pepper.


Roast, tossing occasionally, until vegetables are browned and fork-tender, 25 to 30 minutes (zucchini may cook faster than mushrooms).


Using tongs, hold each tortilla directly over a gas flame, turning, until heated through, about 5 seconds. (Alternatively, wrap tortillas in parchment, then foil, and warm in a 350 degrees oven.)


To serve, fill each tortilla with mushrooms, vegetable mixture, shredded cheese, and tomatoes.


Source: Martha Stewart

Friday, July 26, 2013

Feed Your Beauty: Homemade Frozen Yogurt

We are firm believers in dessert!  Especially when it is full of protein and omega-3 fatty acids!  This delicious recipe for Homemade Frozen Yogurt is made with Greek Yogurt which is a great source of protein (which helps in repairing our skin cells) as well as omega-3 fatty acids (which help to moisturize skin from the inside out).  So go ahead and have a little frozen treat!


homemade frozen yogurt



500 gr full fat Greek yogurt
8-10 strawberries
3 tbsp honey



Strain your yogurt well by remove any excess liquid. This can be done by simply using a sieve.


Add honey to the yogurt and mix well. Put this mixture in the freezer for at least one hour then take it out and stir well in order to prevent the yogurt from forming crystals of water.


Refrigerate for another 2 hours stirring every half an hour.


Prepare the strawberry sauce by heating a couple of strawberries in the microwave for 30 seconds at the maximum power. Serve with strawberries cut in small pieces and the strawberry sauce.


Source: Food Recipes HQ