Thursday, January 23, 2014

Promos: LoveLife Giveaway – Annie’s Experience/Grocery Shopping & Meal Planning

lovelife cleanse grocery shopping

GROCERY SHOPPING & MEAL PLANNING:

“I’m not one to plan ahead and have food readily available to cook up. So the thought of “Meal Planning” was a bit daunting. Luckily, the LoveLife Program came with a list of ‘Approved Foods,’ ‘Complaint Restaurants’ in LA (and meal suggestions!), as well as recipes galore! The Grocery store suddenly opened its arms up to me! It was no longer about packaged pasta and sauce. Or even BBQ’ed chicken. ‘Ol’ faithful’ meals turned into Lentil Tacos, Homemade Vegetable Soup and Hummus, Chia Pudding, Salmon, Arugula, Chickpea Salad, and my favorite, smoothies with Coconut Milk & assorted mouth-watering berries. I’m eating foods I didn’t know how to use & didn’t even know existed. I now have an arsenal of knowledge, wherein I can continue these habits well past 21 days.”

 

Don’t forget to enter the giveaway HERE by 5pm on January 28th for your chance to win an amazing LoveLife Program & Cleanse Kit.

Wednesday, January 22, 2014

Promos: LoveLife Giveaway – Annie’s Experience/Receiving the Kit

As you know we are giving away a LoveLife Program & Cleanse Kit right now on our Facebook Fan Page (click HERE for all the details on how to enter). But what you might not know is that SkinOwl Founder, Annie Tevelin, did the LoveLife Cleanse herself last year, and never looked at food the same way. In addition to losing 11 pounds in 21 days, Annie’s energy sky rocketed with each passing day. Annie had such a positive experience with the LoveLife Cleanse that she is doing it again as we type AND wanted to share her journey, step by step, with YOU! Over the next few days Annie will be taking you through her LoveLife Cleanse experience from start to finish! First up: What To Expect When You Receive the Kit!

 

lovelife cleanse kit question

 

RECEIVING THE KIT:

“It’s never been easy for me to “follow directions” when it comes to food. I love going out to dinner and trying different foods, even if it means sometimes going a bit overboard. Upon receiving LoveLife’s Cleanse Kit, I was pleasantly surprised to know that not only was it packed with yummy goodies, such as herbal teas and protein powder, but also seed crackers that I could bake myself, as well as STEP-BY-STEP tutorial cards on what to do each and every day. This was accompanied by emails, chat hours, and a private Facebook group where I could share in the experience with other cleanse-goers. I’m now on Day 10 and I have truly never felt more secure and confident that I can not only do this, but enjoy the process.”

 

Don’t forget to enter the giveaway HERE by 5pm on January 28th for your chance to win an amazing LoveLife Program & Cleanse Kit.

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

Friday, January 3, 2014

Feed Your Beauty: Black Bean, Pomegranate and Avocado Salsa

Our mouths began to water the second we read the title of this recipe! This colorful combo mixes some of our favorite flavors into an absolutely skinful (and low calorie) salsa! It would be a crime if we didn’t share this recipe for Black Bean, Pomegranate and Avocado Salsa with you! Both black beans and pomegranates are super high in antioxidants which, as you know, do wonders for your skin, such as helping with issues like age spots, hyperpigmentation, acne flare-ups, and acne scars. But wait… there’s more… avocados are not only a delicious and filling treat for the tongue, they are great for skin complexion! They are full of vitamins which help to hydrate dry, red, itchy, and irritated skin.  So go ahead and dig into this skinful snack! We’ll join you!

black bean pomegranate avocado salsa recipe

Ingredients:

1 15 oz can black beans, rinsed and drained
2 cups pomegranate arils
1 small jalapeño, minced, seeds removed
1/4 cup red onion, chopped
1/4 cup cilantro, chopped
1 large avocado, diced
2 tablespoons fresh lime juice
Salt and freshly ground black pepper, to taste
Tortilla chips, for serving

 

Directions:

In a medium bowl, combine black beans, pomegranate arils, jalapeño, onion, cilantro, avocado, lime juice, salt, and pepper. Gently stir. Serve with tortilla chips.

 

Note-This salsa is best the day is made.

 

Source: Two Peas and Their Pod

Wednesday, December 18, 2013

Feed Your Beauty: Gingersnap Peppermint Ice Cream Sandwiches

It just wouldn’t be the holiday season without a little peppermint treat! So when we found this recipe for Gingersnap Peppermint Ice Cream Sandwiches we had to roll our tongues back in our mouths! Not only is this the perfect holiday treat BUT it is made with coconut milk which is simply skin-ful! Coconut milk is rich in vitamins A and C, calcium, iron and natural proteins, all of which contribute to smooth and radiant skin! It hydrates dry skin, improves skin elasticity, and you can even use the leftover coconut milk as a natural make-up remover by mixing it with some coconut oil! So go ahead and indulge in this incredible dessert!
gingersnap peppermint ice cream sandwiches
Ingredients:

14-ounce can regular coconut milk
14-ounce can light coconut milk
½ cup honey
1 teaspoon vanilla
2 teaspoons peppermint extract
Soft ginger molasses cookies

4 candy canes or assorted peppermint candies

 

Instructions:

The night before serving, make the ice cream: In a medium bowl, whisk together 2 cans coconut milk, ½ cup honey, 1 teaspoon vanilla, and 2 teaspoons peppermint extract. Freeze the mixture in an ice cream maker (or make it without the machine). Transfer to a sealable container and freeze overnight.

 

Make the ginger cookies. To make mini cookies as pictured above, roll dough into into ¾ to 1-inch balls. Cool cookies completely before assembly.

 

To assemble, crush the candy canes by placing them in a sealable bag and crushing with a rolling pin. On each cookie, spread some peppermint ice cream; top with another cookie. Roll the outside of the ice cream with peppermint candies (or use your fingers to line the ice cream). Freeze in a sealable container. Serve frozen within a few minutes from removing from the freezer.

 

Source: A Couple Cooks

Wednesday, December 11, 2013

Feed Your Beauty: Creamy Carrot and Sweet Potato Soup

It’s winter and we are warming our bellies with comfort foods….like soup! We found a creamy, delicious, and nutritious recipe for Creamy Carrot and Sweet Potato Soup that we just had to pass along.  This soup offers a beta-carotene double dose, which means that by eating this soup you will be helping your skin combat free radicals which can result in skin aging! So cozy up to a big bowl of orange goodness. You’ll be glowing in no time, inside and out!

creamy carrot and sweet potato soup recipe

Ingredients:

3 tablespoons butter, divided
1 cup chopped onion
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
4 3/4 cups cubed peeled sweet potatoes (about 1 1/2 pounds)
3 1/2 cups water
3 cups fat-free, less-sodium chicken broth
3 cups chopped carrot (about 1 pound)
1/4 cup half-and-half
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/3 cup reduced-fat sour cream
2 tablespoons chopped fresh flat-leaf parsley

 

Instructions:

Melt 1 tablespoon butter in a large Dutch oven over medium heat. Add onion to pan; cook 4 minutes or until tender, stirring occasionally. Stir in cinnamon and nutmeg; cook 1 minute, stirring constantly. Move onion mixture to side of pan; add remaining 2 tablespoons butter to open space in pan. Increase heat to medium-high; cook 1 minute or until butter begins to brown. Add sweet potatoes, 3 1/2 cups water, broth, and carrot; bring to a boil. Cover, reduce heat, and simmer 35 minutes or until vegetables are tender.

 

Place half of soup mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining soup mixture. Stir in half-and-half, salt, and pepper. Ladle about 1 cup soup into each of 8 bowls; top each serving with about 2 teaspoons sour cream and 3/4 teaspoon parsley.

 

Source: My Recipes

Tuesday, December 3, 2013

Feed Your Beauty: Carrot Chips

Sometimes we just need a snack! We’ve all been there, the 4pm lull, or worse, the midnight craving! But when this simple Carrot Chip recipe showed up on our Pinterest feed we just could resist stopping on it!  Not only are these a satisfying snack BUT the Vitamin A present in carrots protects your skin from sun damage and even prevents premature pigmentation, wrinkling, dry skin, acne and uneven skin tone! So go ahead and explore your inner rabbit…

 
carrot chips

 

Source: Pinterest

Tuesday, November 26, 2013

Feed Your Beauty: Mini Vegan Pumpkin Pies

Ummmm… who could possibly resist the cuteness of these Mini Vegan Pumpkin Pies?! Certainly not us! Fall is here, Thanksgiving is just a couple days away, and all of that equals PUMPKIN PIE! We’re getting creative and serving them in adorable mini versions to all of our T-giving guests. Fun Skin Fact: Pumpkin is full of carotenoids, which is a wrinkle-fighting plant pigment that helps to neutralize free radicals in the skin, keeping them from damaging the cells that fast-forward aging. In other words, cuteness + good for your skin = a SkinOwl approved treat!

vegan mini pumpkin pies

Ingredients

 

for the filling:

1 cup original Almond Breeze Almond Milk

3 tablespoons corn starch

1/4 cup maple syrup

1 cup canned pumpkin puree

1 tablespoon coconut oil

1 teaspoon vanilla

1 teaspoon cinnamon

1/4 teaspoon alspice

1/4 teaspoon nutmeg

1/4 teaspoon salt

optional – 2 more teaspoons maple syrup

 

for the pies:

this recipe for vegan pie dough

crushed pecans for garnish

optional-coconut whip, or whipped topping of choice

 

Instructions

Make your pie dough and set it in the fridge to chill while you make the filling. (note-leave in the fridge if you’re not going to assemble pies right away. Dough will harden the longer it chills. If it gets too hard, let sit at room temp and it’ll become more pliable).

 

In a small (unheated) saucepan, combine almond milk, corn starch. Whisk until it’s combined and all lumps are incorporated. Add maple syrup, then bring to a simmer over low to medium-low heat. Whisk continuously until the mixture thickens and looks like the above photo. (about 2 minutes).

 

Turn the heat off, whisk in the pumpkin puree, coconut oil, vanilla, spices, salt, and a little bit more maple syrup. (Taste and adjust spices & sweetness if you want to).

 

Set aside, and let cool to room temp. (chill in the fridge if you’re not going to assemble pies right away).

 

Roll/form pie dough into mini tart pans, regular muffin pans, or mini muffin pans. (note – mini muffin pans are the easiest – just use your fingers to press a small ball of dough into each muffin cup – you will have delicious 2-bite pies).

 

In a 350 degree oven, pre-bake dough for 8-12 minutes or until it’s just barely not raw. Remove from oven, let cool slightly, then spoon in the filling and sprinkle with a few crushed pecans. Bake for an additional 5-10 minutes until the top sets & turns darker orange. Remove, let cool, and refrigerate for 8-24 hours until fully chilled and set.

 

Garnish with coconut whip cream and a dusting of cinnamon.

 

Source: Love and Lemons

Friday, November 8, 2013

Feed Your Beauty: Quinoa Cauliflower Patties

We love quinoa patties of just about any kind because they are delicious and filling and they make great leftovers to take to work with you the next day!  So when we discovered this recipe for Quinoa Cauliflower Patties we just couldn’t get enough!  Not only are they one of our favorites BUT the fact that they contain cauliflower means they are great for your skin! Cauliflower is another antioxidant rich food which means that  it helps to destroy free radicals that accelerate the signs of aging.  So join us in reducing the appearance of wrinkles while we fill our tummies with these healthy and delicious patties …

 

quinoa cauliflower patties sprouted kitchen

 

Ingredients:

1 cup quinoa
1 1/2 cups cauliflower florets
4 eggs
6 scallions, white and green parts
3/4 cup rolled oats
sea salt and pepper
1 1/3 cup sheep’s milk feta
zest of one large or two small lemons
1/2 cup roughly chopped flat leaf parsley
ghee, for cooking

 

Instructions:

Rinse the quinoa. Put the quinoa and 2 cups water in a medium pot. Bring it up to a boil, add a pinch of salt and pepper, turn it down to a simmer and cover and cook for 15 minutes. Fluff with a fork, turn off the heat, set the lid ajar to rest.

 

In a food processor, pulse the cauliflower until it resembles cous cous. About 10-15 times.

 

In a large bowl, whisk the 4 eggs together well. Add the cauli cous cous to the eggs. Back to the processor (it’s fine if it still has cauli crumbles, leave them), add the scallions and oats and pulse a few times to roughly chop. Add this to the egg bowl along with the cooked quinoa. Add a generous pinch of salt and pepper, the crumbled feta, lemon zest, chopped parsley and stir to mix well. Let the mixture rest in the fridge for 30 minutes.

 

Warm a nub of ghee in a heavy bottomed skillet over medium high heat. Form the quinoa mixture into patties about 4” wide and 1” thick. Cook them for about 4 minutes on each side until just crisped, covering them after the flip to completely warm though. The patties will keep covered in the fridge for 3-4 days.

 

Source: Sprouted Kitchen

Thursday, October 24, 2013

Feed Your Beauty: Sweet Potato and Black Bean Taquitos

The pumpkin-colored hue of sweet potatoes not only look pretty on your Fall dinner plate, BUT that gorgeous orange shade actually indicates that this food is full of beta carotene which does wonders for your complexion!  Beta carotene helps to defend the skin against damage from sun exposure.  So after a long, warm summer it’s time to get a little beta carotene in your system this fall with this delicious recipe for Sweet Potato and Black Bean Taquitos!

 

sweet potato and black bean taquitos recipe

Ingredients:

2 heaping cups cooked sweet potatoes, cubed

1 can black beans, rinsed and drained

1 cup corn

1 cup shredded sharp cheddar cheese

4 ounces cream cheese, melted

2/3 cup salsa (like Green Mountan Gringo)

1 teaspoon chile powder

1/2 teaspoon ground cumin

1/2 teaspoon salt and a couple dashes pepper

10 (8-inch) flour tortillas

1 tablespoon melted butter

1 tablespoon olive oil

sour cream, guacamole or ranch dressing, for serving

 

Instructions:

In a large mixing bowl gently toss the sweet potatoes, black beans, corn and cheese together. In a separate small bowl mix the cream cheese, salsa, chile powder, cumin and salt/pepper together. Pour over the sweet potato mixture and toss until well combined.

 

Preheat oven to 375 degrees F. Line a large baking sheet with parchment or grease lightly with oil.

 

Working one at a time scoop up 1/3 cup of the mixture and place it on the lower third of the tortilla – spread it out in a log shape and roll up tightly – place seam side down on the baking sheet. Repeat until all the filling is used.

 

Mix the butter and oil together then brush over the tortillas with a pastry brush. Bake 15 minutes until lightly golden.
Serve with your choice of sour cream, guacamole or ranch dressing for dipping.

 

Source: Cinnamon, Spice, and Everything Nice