COCONUT OIL CLEANSING METHOD

COCONUT OIL CLEANSING METHOD

COCONUT OIL DAY 15

15 days ago, I started using only coconut oil on my face (both to cleanse and as a moisturizer).

What’s interesting is that my skin does feel more balanced. Usually with a cleansing foam, you feel dried out until you put on your moisturizer and then oily by the next time you need to wash your face. Since I’m not using harsh soaps and chemicals anymore, I just feel soft and supple all day.

I’m also loving the smell of the new lavender coconut oil I made myself!

(photo courtesy of health, home & happiness)

MID WEEK MAYHEM AGAIN?

MID WEEK MAYHEM AGAIN?

MID WEEK MAYHEM AGAIN? WORKING THROUGH LUNCH?

Here’s a gorgeous looking (and tasting salad) you can make in a tupperware and take anywhere, and it stays crunchy!

In a tupperware, mix:
– Cold Cooked Quinoa (any color you chose)
– Heirloom tomatoes
– Basil
– Red cabbage
– Sprouts (I used broccoli in mine)
– I added in avo for the good fats but if you want to store it, you may want to throw in some almonds or cashews instead.

Add some lemon juice, olive oil, salt, sumac and a splash of balsamic vinegar.

Close the tupperware and shake. Store in the fridge until you’re ready to devour.

The cherry on top:
An all natural soda. Mix 30-70 organic 100% cranberry juice to sparkling water. Add ice and squeeze of lime. If you’re going to the office, this is great to put in a big thermos or still water bottle and drink all day long. Full of vitamin C, antioxidants and as we ladies all know, great after an action-filled night.

Breakfast in a jar

Breakfast in a jar

Gals! I have found the next best thing. Breakfast in a jar. The Gf-dairy-free version of granola, fruit & yoghurt. The summer version of oatmeal. The snack of the century. It takes 5 minutes.

Here’s what you do:

Fill up an empty mason jar with layers of stuff. This is your chance to channel your inner Picasso.

I’ll use mine as an example:

Layer of GF oats

Chia seeds

Raspeberries

Pecans

Then fill up with rice or almond milk.

Drizzle maple syrup on top.

Then start again with another layer until you reach the top.

Really, you can use anything from cocoa nibs to blueberries and strawberries.

Keep a little space and make sure there the milk covers all the ingredients. Close the jar & store overnight. Take it out of the fridge and eat at any time of the day for a nice cooling, super filling, incredibly indulgent, beautiful to look at, good-for-you meal.

TAHINI COOKIES

TAHINI COOKIES

TAHINI COOKIES:
I found a recipe for cookies that’s DAIRY/GLUTEN/EGG-free and actually doesn’t taste like sandpaper! I’ve been eating them all week.

Here’s the deal. You need:
1/2 cup dark brown sugar
1/2 cup tahini
1/3 cup earth balance
1 1/4 cup GF flour (I like Bob’s Red Mill)
1 tsp vanilla
3/4 tsp baking powder
a pinch of salt
a splash of non-dairy milk of choice – the creamier the better.

Mix everything together in a bowl so it turns into some version of dough. If it’s very crumbly, then pour another splash of non-dairy milk to soften a little. Keep kneading until it’s one big doughy paste.

Make into balls on a cookie sheet. Press down with a fork. Add chia seeds or a pecan for pizzazzzzz.

Bake for 10 mins at 350. Eat them warm!