So detox baths are my absolute favorite! Quite a few of my friends know that I am obsessed and my husband just thinks it is crazy… but I believe in the benefits. A detox bath is meant to detoxify and cleanse out your body. It makes me feel revived, light and fresh. Give it a try if you need to feel a bit more centered — recipe and tips are below!
- 1 cup Epsom salts (as you can see, I like Dr. Teals specific for detoxification)
- ¼ cup baking soda
- Optional pinches of lavender extract (usually added if you pick a plain Epsom salt) or a candle to make you happy 🙂
Instructions and Tips:
- Remove all make up and mascara (you will be sweating – a lotttt! And this also helps your pores get all the toxins out)
- Fill your bathtub with as-hot-as-you-can-stand water. I have a pretty high tolerance for hot water so this may be why my husband thinks I’m a loon but the heat and steam in the room is what opens everything up!
- As the tub is filing, load in your ingredients and swoosh them about
- After the tub is filled, completely submerge yourself as much as you can. Excluding – of course – your head.
- Stay submerged for 20 minutes (I usually play music or sometimes keep just my hands out of the water to hold a book to help the time pass – but if you know you cant stand it any more – give yourself a break!! Sometimes I can only last 10 or 15 minutes…)
- Make sure you keep water by the tub and stay hydrated!!! (you are losing a lot of water in your body during this process)
- After your twenty minutes are up you will probably be light headed so do notttt rush to stand up and get going… relax and let the water drain – then run some cooler water and splash it on your face. Take your time and move slowly. Practice breathing –actually breathing.
If you decide to give it a go – let me know what you think!!!!
i have a new / current food obsession. something i used to hateeee because they are – um – weird looking. . . . . . . .but, mussels ! — yep. those shelled things that are found at the bottom of the ocean. i cannot get enough. like really. everytime we go out to eat we have been getting them for an appetizer. so to save money we bought a bunch from costco and made them for last sunday night’s dinner. (saving moneyyyy. yay!!) we had no idea what we were doing so i searched all over pinterest (guilty addict right here) until we found a recipe that we thought sounded good. then we -ofcourse- modified it.
modified mussel recipe!
prep time: 10 minutes (cutting, dicing, and cleaning the mussels)
cook time: 13-15 minutes total
3lbs mussels (hey- a lot of that is shell…)
1/3 cup cream
1 handful of grape tomatoes
1 handful spinach
1 clove diced garlic
1/2 diced onion (we did red, but you can do sweet!)
1/2 a bottle of white wine (not for drinking – this actually goes into the pot!) 🙂
- add onion, garlic, mussels and white wine to a pot and cook for approx. 10 minutes. (shells should open – if not, ditch um.)
2. after this time, add cream, spinach and tomatoes; cook for an additional 3-4 minutes
3. add some garlic bread for dipping and bruschetta because yum!! and enjoy!
you can find the recipe we modified here.
a few of my friends have been asking for this recipe so here it is! garrett crafted it up so we can still enjoy tacos despite me kickin meat to the curb. i am not really a mushroom person but this no meat mex meal is delish!
prep time: 15 min
cook time: 25 min
2 portobello mushroom tops
2 small zucchinis
2 yellow squashes
1 red onion
1 hass avocado
1 handful of cherry tomatoes
- thinly slice (<1/4 inch) zucchini, squash, onion and mushrooms
- Set 2 of the onion slices aside for the guacamole
- take 2 of the onion slices and finely dice
- half tomatoes length wise then very thinly slice width wise
- halve the lime
- slice some cilantro
- skillet on medium heat with 1- 2 tbsp olive oil
- add onions
- sauté till done (~7 – 10 min)
- set aside
grilled (on stove top) veggies:
- set skillet (with raised ridges) onto medium heat
- add olive oil to pan (2-3 tbsp)
- add veggies
- cook 4 min per and flip – repeat till obtain grilled effect desired
- once cook place onto cutting board and slice into small strips
- while veggies are cooking: add avocado, and diced onions to small bowl
- squeeze half lime juice into bowl
- mix to obtain even consistency
- add chopped cilantro and tomatoes
- add salt: 2-3 turns of salt grinder
- stir gently
making the taco:
- microwave tortillas for 10 seconds
- add thin layer of guacamole to tortilla
- add in grilled veggies
- top with fresh cilantro
On our very first date my fiancé’s – to my horror – ordered the artichoke appetizer. Great. I am already pretty ungraceful and I had no idea what to expect. … It came out still looking very much like an artichoke and nothing like the only other artichokes I have ever seen that can in the dip format. I waited for him to eat the first piece because I had nooo idea what I was doing. BUT low and behold after a few “leaves”, I was hooked.
Artichokes are also considered a “super food” for all the health benefits it can provide. Artichokes have been linked to assisting with cancer prevention, lowering cholesterol, liver function, and digestive health [she sounds like she knows what she is talking about].
At any rate, I wanted to be able to enjoy artichoke at home and without the expensive price tag of constantly eating it out. So the soon-to-be mister crafted this delish creation:
1 mini bottle (187mL) white wine [Sutter Home white zin is what we use!]
3 cloves of garlic
1 tablespoon butter
1.5 Tbsp extra virgin olive oil
Lemon herb dipping sauce
1. Add 3/4 cup water, wine, butter and chopped garlic to small pot
with lid. Set on stove and turn on high (make sure that the pot is large enough so the artichoke can stand up in the pot with the lid on).
2. Prepare artichoke by removing the top one third of artichoke; cut in half
lengthwise; scoop out center hairs [are you a see it and do it person?]
3. Cut lemon in half and rub the cut surfaces of artichoke with lemon.
Squeeze the lemon juice into the pot and put the halves of lemon into
4. Place the artichokes into the pot stem up – make sure they stay standing.
5. Once boiling turn the stove to low.
6. Cook for 30 to 40 minutes in pot – make sure the water doesn’t
7. Transfer to a grill (for 10 minutes) OR a skillet with ridges on medium heat [we use the skillet as apartment dwellers!] after having oiled the skillet with 1.5 Tbsp oil
8. Place artichoke cut side down for 5 min.
9. Turn the artichoke over for 5 min.
Serve with the dipping sauce
Let me know whatcha think!
My fiancé and I were together about a year when I first heard of his “famous” guacamole. I couldn’t believe that he held out on me for so long! He immediately offered to make it as an appetizer before we had some enchiladas for dinner (yumyumyum). It quickly turned into our sole meal for the evening with the assistance of some organic blue chips. It DOES call for bacon so it is neither vegetarian nor vegan BUT it is equally as good without the bacon. After much arm-twisting he gave me the recipe to share!!
Bacon Guacamole Recipe:
Time: 10 min
2 hass avocados
1 fresh lime
1/4 bunch cilantro
1/2 red onion diced
10 heirloom tomatoes
3 strips of favorite bacon (we love the pepper bacon at Fresh Market!!)
Tabasco sauce (optional)
Prep: dice onion, tomatoes, cilantro
1: Cook the bacon and set aside
2: cut open avocados and scoop 1.5 on them in bowl. Set other 1/2 aside.
3: mix up avocado until smooth consistency with 1/2 the lime squeezed in
4: mix in diced onion and cilantro
5: add salt, pepper, hot sauce to taste
6: add diced tomatoes and carefully stir them in
7: garnish with slices of remaining 1/2 lime, avocado, more cilantro
Note: if using large tomatoes deseed them first and dry them
Do you have a favorite (semi)-healthy appetizer?