Now that I’m–gulp–over 30, I’ve noticed that I can’t use the same beauty products I used when I was 21. I’ve also become a bit more “crunchy” and like to use products that are more natural, like essential oils.
I was doing a little “research” on Pinterest for natural skin care and came across a DIY anti-aging serum and decided to give it a try!
Here’s what I used:
~1 oz lavender oil
~1 oz jojoba oil
~1 oz Vitamin E oil
~1 oz Frankincense oil
I mixed it all together and poured it into my glass dropper. Boom. Done.
Here’s a picture of me without makeup (don’t judge me; I have two kids) before I started using the serum:
I applied the serum every night after washing my face/before bed:
So, let me start by saying that the lighting in my bathroom SUCKS so these pictures may not be the best at comparing. Having said that, I COULD tell a difference, if ever so slight. I saw a small difference in the look of my skin but I saw the biggest difference in how it felt. It felt softer, more hydrated, less tight (you know when your skin is dry and it gets that tight feeling? That’s what I’m referring to), and smoother. I also noticed that any blemishes I got went away SUPER fast (I’m talking the NEXT day they were gone)!
Was it worth it? I think so. I mean, its not like some “revolutionary thing” (for me anyway) but I’m pretty pleased with the positive effects on my skin, so I’m going to keep using it until its gone.
Have you ever done this skincare regimen before? What were your results? Share in the comments below!
Sometimes, eating lower carb is a wee bit difficult when you crave your old favorites. The other day, I wanted tacos SO. FREAKING. BAD. and I didn’t think I’d be able to have them because, Keto. Then I saw a friend of mine had made taco shells with shredded cheese! You read that right: shredded cheese! And I HAD to try it out!
Here’s what I used:
Yup. That’s it. Shredded cheese.
First, you’ll need to preheat your oven to 350F. Then, on a parchment-paper lined baking sheet, make 1/4 cup piles of cheese about 2 inches apart. Press the cheese down lightly so it makes one layer instead of a little mound.
Place baking sheet in the oven and bake for 5-7 minutes or until the edges of the cheese are brown. Let the cheese cool for 2-3 minutes then place it over the handle of a wooden spoon or another utensil that is balanced on two cups.
Allow to cheese cool completely then remove—you’ve got yourself a low carb taco shell!
I actually liked these MUCH better than the regular shells. Tortilla shells fall apart so easily and you lose all that yummy goodness on your plate (or lap, if you’re a messy eater like myself) and it’s so frustrating! These shells stayed in place and added a new flavor to the tacos! I LOVED them and will absolutely be making them again!
I’ve been trying to shake things up with our dinners lately. Mostly because Huff the Hubs take chicken for his lunch EVERY. SINGLE. DAY. This means he gets really tired of meals that involve chicken. SO I haven’t made the poultry in a looooong time. We both like pork, but it can be hard to find new ways to dress it up. After some perusing on Pinterest I found a yummy (and low-carb) pork recipe!
Here’s what you need:
6 thin boneless pork chops
1/3 cup dijon mustard
3 tbsp olive oil
1/2 tsp kosher salt
1/2 tsp black pepper
3/4 tsp garlic powder
3/4 tsp thyme
1/2 tsp onion powder
1/2 tsp dried oregano
1/2 tsp dried basil
1 1/2 cups grated Parmesan cheese
First, mix your mustard, olive oil, garlic powder, thyme, onion powder, oregano, 1/4 tsp kosher salt, 1/4 tsp black pepper, and basil in a small bowl. This will be your marinade. Pour the marinade into a gallon-size Ziploc bag and add the chops. Let it refrigerate overnight. (I actually forgot to let this marinate overnight so mine only sat in the bag for about 15 minutes and still turned out great!)
The next evening, preheat your oven to 400 degrees. Pour Parmesan cheese into a shallow dish and coat each pork chop on all sides. Place a flat roasting rack to a shallow dish or cookie sheet and then put the chops on the rack. (I didn’t have either of those so I borrow my sister’s turkey roasting rack, ha! I had to add foil to it so the chops wouldn’t fall through!) Then, season the chops with the remaining 1/4 tsp kosher salt and 1/4 tsp black pepper.
Bake for about 15-20 minutes and serve!
You guys. This was soooooo good! Huff the Hubs and I LURVED it! I will absolutely be making this again!
Have you ever tried this recipe? What did you think? Share in the comments below!
Doing this whole low carb/Keto thing can be tough sometimes, especially when you’re looking for fast snacks. Thankfully, I searched around and actually found some snacks that are LC/K-friendly!
First up are these awesome little packets of protein-packed nut butter from Wildfriends!
These would be great with celery sticks, but honestly, they’re tasty by themselves and are a great post-workout snack! The vanilla almond butter has 10 grams of protein in a serving and the chocolate peanut butter packs 12 grams of protein! Great for hitting your macros and they’re tasty, too!
Next up are these crunchy little snacks from Cello! They’re literally made from one thing: cheese!
Each serving of these crunchy crisps has 10 grams of protein and only 1 carb! I’ve added them to salads, poured them on top of my chili, and eaten them with Laughing Cow cheese! Soooo good! Bonus–they’re gluten free!
Have you tried these before? What did you think? Share in the comments below!
I’ve been doing the low-carb/Keto thing for a few weeks now and seeing good results so I’m keeping this train going! I found an AMAZINGLY delicious dessert that is LC/K and I just gotta share it!
Here’s what you need:
~4 oz. cream cheese, softened (seriously, it needs to be super soft, but not melted)
~8 oz. Milk Chocolate Delight Atkins Shake (I used a Svelte Organic shake because that’s what I had on hand)
~1 box sugar-free chocolate pudding mix
~4 tbs. peanut butter
First, mix the cream cheese and shake in a large mixing bowl until it is well mixed and there are no chunks.
Then, add the packet of sugar-free pudding and peanut butter. Blend well!
Line a plate with wax paper (I didn’t have any so I used foil; worked just as well!). Roll the mixture into little balls and put them on the foil or wax paper and place them in the freezer to set. (Note: My mixture wasn’t as “doughy” as the original recipes’, so I did spoonfuls of the mixture. They ended up looking like little piles of dog poo…Whoops!)
After about an hour or so, pop the balls into a container and store in the freezer! You can enjoy these frozen or let them thaw for about a minute or two! They are sooooooo good!
Each ball has about 35 calories, 2 carbs, and 1 gram of protein! Have you ever tried these before? What did you think? Share in the comments below!
Since I gave y’all a resolution-busting Try It last week, I thought I’d give y’all a healthy option this week! One of my goals this year is to get down to pre-Huff the Tot weight. I’ve been following a low-carb/semi-Keto “diet” (I don’t like the “D” word) Mondays through Saturdays and eating whatever I want on Sundays. Since January 2nd, I’ve lost two pounds! Yay!
One thing I’ve been missing in the mornings is waffles. I used to eat eggs and whole wheat Eggos in the mornings but, since waffles=carbs, I haven’t had one in a while. I’ve tried a high-protein/low-carb waffle before but it just wasn’t that great. I thought I’d try a new recipe and see if the waffles tasted any better! (Bonus! These are also gluten free!)
Here’s what you need:
1 cup almond flour, sifted
1/2 tablespoon baking powder
1/4 teaspoon salt
1 cup heavy cream or heavy cream and a little water
2 tablespoons oil
In large bowl, whisk together almond flour, baking powder and salt.
Stir in oil and eggs and mix until well blended. Then, slowly add the heavy cream until the desired batter thickness is achieved.
After that, pour the batter into your waffle maker to cook.
Wait for the waffle to finish cooking and serve!
GUYS. These waffles were DELICIOUS! They also only had THREE carbs per waffle! This recipe yielded about 4 waffles, so I was able to freeze a few and reheat them throughout the week (like when my family had pizza for dinner and I had to resist the temptation)! You don’t even have to add syrup–top with raspberries (a naturally low-carb berry) and some Reddi Whip and you’re golden! Its filling, its Keto-friendly, and its DELISH!