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Olive Oil
Oozing with monounsaturated fats (the healthy kind), consuming olive oil could help lower your risk of heart disease by regulating your cholesterol and decreasing inflammation. But did you know olive oil can also play a starring role in your beauty routine to help your skin keep its youthful appearance? Try this: Mix together one part extra virgin olive oil and one part castor oil. Rub the oil mixture into your skin for a couple of minutes. Drape a warm damp washcloth over your face. Keep the cloth in place until it cools. Wipe away any remaining oil. Moisturize with one or two drops of extra virgin olive oil. After a few cleansing sessions you'll notice your skin has fewer blemishes and retains a soft healthy glow.
Average 3.0 starsIndulge
Sometimes you just gotta. Enough said.
Average 5.0 stars
Shop Healthy for Under a Dollar
There's a website called Divine Caroline that doles out all kinds of advice from gifting wine to buying real estate to taking a nap. It's a one stop shop for anything you could ever want to know. Today I found an article that's so cool I had to share. It's a list of twenty healthy foods you can purchase for a dollar. I'm totally on board with this... well, maybe 19 out of 20. I just can't stomach sardines. Love the rest, though. Check it out here.
Average 1.0 starsBreakfast Blueberry Muffins
Here's a good breakfast for those of us who need to get our eating back on track after all the holiday indulgence. These blueberry muffins are low calorie because I've nixed the butter and used organic butternut squash puree instead. No puree on hand? Applesauce will do the trick just as well. Either way, the muffins should be moist and delicious. Still have family visiting for the holidays? Make these muffins at night and serve in the morning with a cup of hot tea for a breakfast everyone will love.
Breakfast Blueberry Muffins
12 Servings, about 200 calories per muffin
½ cup organic butternut squash puree
1 ¼ cups turbinado (raw sugar)
½ teaspoon salt
2 eggs
2 cups bread flour
2 teaspoons baking powder
½ cup buttermilk
1 pint blueberries, fresh or frozen
1. Preheat oven to 375 degrees F. Line a muffin pan with paper liners and spray with non-stick coating.
2. In a large bowl, cream together the puree, sugar and salt until light and fluffy. Beat in the eggs one at a time. Mix together the flour and baking powder. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Mix in the blueberries. Scoop into muffin cups.
3. Bake for 30 minutes, or until a toothpick inserted comes out clean.
Average 2.0 stars