When I was younger I used Vaseline all the time – as an eye makeup remover, to moisturize, as a gloss. Somewhere along the way I lost my way with this magical jelly and I feel like I have been reunited with a long lost love.
Read more for my favorite ways to use Vaseline:
- Vaseline is a great eye makeup remover. Simply smooth over your eye and gently work the formula in. You will have clean, moisturized eyes in no time. I have also heard that this is a great way to keep your lashes long. I
- For use as a night gel on eyes. I love to put my night eye cream on and then gently pat a bit of Vaseline over the cream. My eyes still absorb the vitamins from the night cream, however with the addition of the Vaseline, I wake up with eyes feeling ultra hydrated.
- Most of us know the old trick of slathering your feet with Vaseline, putting on socks and then falling asleep. I have done this trick several times and it works amazingly well. One addition I have is to put a drop of an essential oil such as lavender to the Vaseline as you are massaging the jelly into your feet. This adds the feeling of a spa like experience.
- I got this tip from Michelle Phan’s website. She recommends adding Vaseline to your pulse points just before spritizing on your perfume for a longer lasting scent. I have tried this and it definitely works!
- I am a lip gloss junkie. That said, there are certain colors of lipstick that I can’t live without. Vaseline is my staple gloss to slather on lips when I need a clear gloss to give my favorite lipstick some oomph and shine.
- If you wake up with chaffed lips and need a quick remedy, try this: slather vaseline on your lips and lightly brush them with a soft bristled toothbrush. Bye, bye chapped lips and hello lusciousness!
- Apply the tiniest amount of Vaseline to fingertips when you are looking to tame away those pesky flyways.
- Apply to the very ends of your hair for the look of hair that is shiny and split end free.
- Have you ever had a bottle of nail polish where you can’t unscrew the cap? For some reason this always happens on my top coat polishes…not anymore though. I simply swipe some Vaseline around the lip and they never get stuck.
- And one of my favorites is to slather Vaseline on body parts that naturally get very rough easily right before a spray tan to prevent streaks. Just slather on backs of ankles, knees and hands to stop those unwanted streaks.
I have a confession…sometimes I skip breakfast. Another confession…I hate wasting calories on food I don’t love.
OK, OK, so I know skipping breakfast isn’t healthy and there are numerous reasons why breakfast should never be missed but there are times I just simply forget or don’t have time. This brings me to my second confession regarding wasting calories…
Sometimes I just don’t want to eat something that I am not looking forward to. As a girl that is in a constant battle between fitting into my skinny jeans and my love of food it just isn’t worth it to me. However, my egg white french toast is both a great item to eat for breakfast and it will keep you in your skinny jeans. The recipe can be whipped up in less than 5 minutes and it is soooooo delicious! I try to keep this recipe extra healthy by using Ekekiel Bread which is 100% flour less and made of organic sprouted whole grains. The bread also has 6 grams of dietary fiber per slice and no sugar! The calorie content may change slightly depending on the type of bread and toppings you use, however the below recipe is for how I like to eat mine.
I hope you have a chance to try this out for yourself. Please let me know what you think!
Egg White French Toast
Ingredients
1 slice of Ezekiel Bread
1/4 cup egg whites (I buy the egg whites in a container for ease)
dash cinnamon
non-stick cooking spray
1 teaspoon light butter (I like Land of Lakes)
1 T. Pure Maple Syrup
Directions
Heat a non-stick skillet to medium heat. Meanwhile, pour egg whites in a shallow dish and sprinkle in a dash of cinnamon. Soak break in egg white mixture for about 15 seconds and then flip over and soak the other side of the bread. Spray the skillet and put the french toast in – cook 1-2 minutes per side and serve. I like to enjoy mine with some light butter and maple syrup but this would be great with fresh berries or jam as well.
I love brown sugar…there is something so delicious about the warm, caramel like flavor that nothing seems to compare to. One day while watching the Food Network (of course) I saw a recipe being prepared with simple syrup when I had an “ah-ha” moment – Brown Sugar Simple Syrup!
I made the concoction which is so simple – by combining 2 parts light brown sugar to 1 part water. Simmer in saucepan over medium heat until the sugar has melted. Add a dash of salt and voila – a yummy, delicious syrup with a warm, caramel flavor.
Some of my favorite ways to use this syrup is over oatmeal, breakfast quinoa, in coffee, yogurt, salad dressings and so much more. I would definitely try it. I store mine in the refrigerator and use it all the time. Enjoy!
I have had this pesky five pounds hanging around ever since the holidays and I can’t get rid of it fast enough. One of my favorite ways to treat myself when I am trying to be good is with a warm cup of tea.
My current favorite is the Tazo Chai Tea. Slightly sweet with cinnamon and a little spicy with the addition of black pepper and other spices, this is the perfect addition to my afternoon. Oh and since this is made with black tea there is some caffeine. My chosen way to enjoy is with a about 2 tablespoons of skim milk and a packet of Monk Fruit in the Raw which is an all natural sweetener. So yummy and delicious – do give it a try!
I adore chocolate chip cookies. I have an obsession with them and have made countless batches always searching for the next best recipe. I am sure I will try other recipes on occasion, however this is hands down a new classic for me.I got this recipe from Sally’s Baking Addiction website. Click here to see her recipe as well as her absolutely stunning pictures. There are several differences in this recipe compared to others I have tried – the three being that you use melted butter instead of softened (which means NO mixer needed!!!!), one egg and a yolk as opposed to two eggs that most recipes call for and 1 1/2 tsp. of cornstarch. I was a bit skeptical at first, however these have come out heavenly again and again. The recipe calls for 1 cup of chocolate chips. I like to mix this up with part dark chocolate, part milk chocolate and part cacao nibs.
Even though these are still cookies, I like to sneak a little extra added health benefits wherever I can.These cookies are chewy, soft and incredibly delicious. They remind me of a Mrs. Fields cookie, but without the $2 price tag. I hope you try these out and let me know what you think.
CHEWY CHOCOLATE CHUNK COOKIES (uses cornstarch) – adapted from Sally’s Baking Addiction
INGREDIENTS
2 and 1/4 cups all-purpose flour
1 teaspoon baking soda
1 and 1/2 teaspoons cornstarch
1/2 teaspoon salt
3/4 cup (1.5 sticks) unsalted butter, melted
3/4 cup light brown sugar, loosely packed
1/2 cup granulated sugar
1 large egg + 1 egg yolk
2 teaspoons vanilla extract
1 cup chocolate chips, chocolate chunks, cacao nibs and/or some M&M’s
DIRECTIONS
Toss together the flour, baking soda, cornstarch and salt in a large bowl. Set aside.
In a medium size bowl, whisk the melted butter, brown sugar, and white sugar together until no brown sugar lumps remain. Whisk in the egg, then the egg yolk. Finally, whisk in the vanilla.
Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft. Fold in the chocolate chips. They may not stick to the dough because of the melted butter, but do your best to have them evenly dispersed among the dough. Cover the dough and chill for 2 hours, or up to 3 days. Chilling is mandatory.
Take the dough out of the refrigerator and allow to slightly soften at room temperature for 10 minutes.Preheat the oven to 325F degrees. Line two large baking sheets with parchment paper or silicone baking mats.Roll the dough into balls, about 1-2 tablespoons each. Bake the cookies for 11-12 minutes. The cookies will look very soft and underbaked. They will continue to bake on the cookie sheet. Allow to cool on the cookie sheet for 10 minutes before moving to a wire rack to cool completely.
