Thursday, May 30, 2013

DIY Make-up setting spray

It's that time of year where the weather is getting warmer, the humidity levels are rising and I hate what the combination of those two things do to my makeup. I don't know about you but the melting makeup is not my favorite look to rock during the warmer months. 

There are a few makeup items that I swear by that are made by high end makeup companies...MAC setting spray is a must have, but I do hate the price tag. 

You can use setting sprays to moisturize your skin, set your make up, and add some shine to your hair. If you look cakey with too much face powder you can use this product to make it melt into your skin. It is great in the summer months because it prevents your make up from moving or if you are one of those girls who wears makeup to the gym. If your foundation dries before you buff into your skin all the way, you can spray it on your brush and then finish applying the make up.

Here's how to make it:

  • 1 part pure glycerin (You can find it in the facial care, pharmacy, cooking, or even craft stores) 
  • 3 parts filtered water 
  • Something to put it in, I used an empty MAC bottle

All you do is mix 1/4 glycerin to 3/4 water inside a spray bottle and use. That would be if you have combination skin. If you have oily skin try 1/5 glycerin to 4/5 water and if you have dry skin try using 1/3 part glycerin to 2/3 parts water.
    If you have redness in your skin you can add 1 part rose water, that will also give it a nice rose smell. I like to put one part witch hazel in mine personally because it makes it feel less sticky. If the stickiness is still a problem for you, try just a little rubbing alcohol.  

Give it a try. I hope you like it!

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Tuesday, May 21, 2013

Make your own Chia drinks

I don't know if you have heard about the new "it" drink in the health food stores. First it was Kombucha, which I am not a huge fan of, and now its Chia Seeds. 

Chia seeds themselves have many excellent properties in them. It is marketed as an endurance enhancing super-food  which is popular with a lot of athletes. Chia seeds also have more omega-3's than salmon, more potassium than bananas, more calcium than milk and are loaded with antioxidants. 

The only bad thing about these yummy drink...they run about $4 a bottle at the local health food store. I don't know about you, but $4 could get me a gallon of gas!

So why not make your own. If you haven't tried them, I would recommend for you to buy one and try it. It has a very interesting texture because when the seeds are added to water they become gelatinous. I believe a lot of people have a texture issue with the drinks. I did at first and now I love them

All you will need is:

1 cup of your choice of juice
I choose lemonade for this demonstration because I am trying to find something that my children will like
1 cup of water
3 Tbsp of Chia seeds

Warm your water up, put it in a cup and add your chia seeds. Stir well until the chia seeds are evenly dispersed and start to swell. Cover the cup and put in the refrigerator overnight.

The next day, grab the cup out of the fridge. The seeds should be plump and the water gelatinous.

Mix 1 cup of your chia seed gel with 1 cup of the juice and mix well!

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Monday, May 13, 2013

Cheesecake in a Mug


Everyone loves dessert. Sometimes you just don't feel like spending hours slaving in the kitchen making something or you go to make a batch of cookies and easily eat 10, been there done that! 

Some have asked me if there was something other than cake that you could make in a mug. It took me sometime but I think I have found it! This will have to definitely be added to the list of "splurge" items waiting for me on a Friday night.

2 ounces cream cheese, softened
2 tbsp sour cream
1 egg
½ tsp lemon juice
¼ tsp vanilla
2-4 tbsp sugar (taste as you go)

Mix all ingredients thoroughly in a microwave-safe bowl. Cook on high heat for 90 seconds, stirring every 30 seconds incorporating all ingredients. Refrigerate until serving.
Here are a few options: Top with fresh fruit, whipped cream or nut meal.

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Wednesday, May 8, 2013

Vegan Blueberry Muffins

I know, I know...when a lot of people see the word vegan they tend to shun away from a recipe. I personally like to try out vegan recipes because 1) most of them are healthier and 2) I run out of milk and eggs A LOT! Those are staples in my children's diet and we go through them crazy fast.

For teacher appreciation day I wanted to send something in for my oldest sons teachers for breakfast. Now a days you never know what people are allergic too, wont or cant eat or if they are just picky eaters. I chose a simple recipe that I knew couldn't go wrong, blueberry muffins.

My son and I made a big batch of them, placed them in a cute little box with a ribbon and off to school he went. They loved them and said it was a nice break from the normal breakfast of coffee and more coffee. If I was a first grade teacher with 24 kids...I would have a pot plugged in sitting on my desk.


1 3/4 cup of whole wheat flour
1/2 cups of brown sugar
2 1/2 tsp backing powder
1/2 tsp baking soda
1/2 tsp salt
2 tbsp of coconut oil
2/3 cup of milk, I used almond milk
1 tbsp of lemon juice
and of course blueberries, whoever many you like

Preheat our over to 375.
In a large bowl mix all of the dry ingredients.
In smaller bowl, mix the milk and vinegar. Let it set for about 5 minutes.
Add the milk/vinegar mixture and the oil to the dry ingredients.
Mix lightly until everything comes together.
Add your blueberries. 
My muffins turned a little blue from the juice of the berries!

Scoop into your muffin tin
Bake for about 15 minutes.
Let cool and enjoy!

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Thursday, May 2, 2013

Nutella Cake in a Mug

Nutella Mug Cake recipe pictures
Who doesn't love Nutella. To me its one of those wholly grail food items. We eat it on toast  apples, name it I am sure we have tried it.

Recently I did a whole food in-a-mug series and I recently stumbled upon this gem. It takes about 5 minutes from start to finish. Who said you can't have a little dessert tonight!


4 tablespoons self-rising flour
4 tablespoons sugar
1 egg
3 tablespoons cocoa powder
3 tablespoons Nutella
3 tablespoons milk
3 tablespoons vegetable oil

Whipped Cream Topping (if desired)

½ cup heavy cream
1 tablespoon sugar

Combine all ingredients in a large coffee mug. Whisk well with a fork until smooth. Microwave on high for 1½– 3 minutes. (Time depends on microwave; mine took 1½ minutes.)
Add heavy cream to the bowl of a stand mixer fitted with a whisk attachment and whip on medium-high speed until almost stiff. Add sugar and beat until heavy cream forms stiff peaks. Top Mug Cakes with whipped cream and a little chocolate sauce, if desired.
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