diy makeup remover

I hate a lot of fuss when it comes to removing my makeup at night. I make sure I am applying makeup that can be easily removed (no waterproof anything!) with just my cleanser. But, there are special occasions where I have to dress up a bit, put on some eyeliner and some heavier mascara and those days call for makeup remover. A while back I had read somewhere that jojoba oil works well as a makeup remover. I have been using that ever since and it does do a decent job. What I really like about the oil is that it is doing so much more than removing makeup. It is very moisturizing and so it helps with under eye wrinkles and conditioning my lashes. It is also great for sensitive skin and does not make me breakout at all!  

On my recent trip to Oregon I had to make a stop at Powell's. There I found a great DIY skin care book called, Organic Body Care Recipes. Inside I discovered a recipe for makeup remover that used jojoba. I thought I would give it a try. It was so simple to make, used only 3 ingredients, and I believe does work better than just jojoba on its own. 

Ingredients:

  • 1 tablespoon jojoba oil
  • 7 tablespoons pure vegetable shortening
  • 10 drops lavender essential oil
  • glass jar with lid

Instructions:

  • Warm jojoba oil and shortening over low heat in a small saucepan until the two have melted
  • Remove from heat and allow to cool for about 15 minutes 
  • Add in the lavender and stir with a spoon until the mixture becomes thick and opaque
  • Pour into a storage jar, cap, and let sit for a couple hours or until it becomes a creamy consistency (to make this go faster you can put the container in the fridge for 30 minutes)
  • Use within 12 months 
  • The remover can be applied with your fingers or a cotton pad. A little bit goes a long way!

Above is a cute way to package the makeup remover if you are making it as a gift. I put a few cotton pads on top and tied it up with some twine. 




potato casserole + corn salad

Last week Perkin and I took a road trip up to Oregon. And while it was an awesome trip, the 11 hour drive home was pretty exhausting. Lucky for us, I have an amazing mom who cooked us up an incredible meal when we got home that night. I loved it so much I had to get the recipe. The casserole was so pretty, would be great to serve when entertaining, and the corn salad tasted like summer. This is a high protein, vegetarian meal that could easily be made gluten free!

{corn salad}

Ingredients:

  • 2 ears fresh corn
  • 1 pint cherry tomatoes, sliced in halves
  • 1 bunch of basil, chopped
  • 2 tablespoons olive oil
  • Juice of 1 lemon
  • salt and pepper to taste

Instructions:

  • Cut the corn off the cob.
  • Toss the corn with tomatoes, basil, olive oil, lemon, and salt and pepper.
  • As easy as that! 

{casserole}

This recipe makes two 9" pies and serves 8 people.

Ingredients:

  • 2 large russet potatoes
  • 1 large onion
  • 4 links of spicy vegetarian sausage (or real sausage if you eat meat), cut into bite sized pieces*
  • 8 eggs, egg beater equivalence, or combination
  • 1/2 cup nonfat milk
  • 2 tablespoons flour*
  • 2 cups broccoli or kale or any greens you'd like
  • 1.5 cups cheddar cheese
  • 1 pinch nutmeg for each pie
  • salt and pepper to taste
  • olive oil
  • 2 cookie sheets
  • 2 pie dishes

*These ingredients can be changed to accommodate a gluten free diet. I would suggest just using a gluten free flour and making sure the "meat" is gluten free.

Instructions:

  • Slice potatoes thinly on the long, horizontal side. If you have a mandolin, that could be used here.
  • Spray 2 cookie sheets with olive oil.
  • Lay the potatoes on the sheets without overlap.
  • Spray again the top half of the potatoes with olive oil and season with salt and pepper.
  • Bake at 450º for 10-15 min or until potatoes are softened, but not browned.
  • Remove from oven and let cool to handle.
  • While the potatoes are cooking or cooling, sauté the onions in olive oil and sprinkle the flour on top. Then add the sausages and vegetables. Sauté until vegetables are cooked and set aside. 
  • In separate bowl whisk together the eggs, cheese, milk, salt, pepper, nutmeg.
  • Line the pie plates with potatoes, this time overlapping. Starting on the sides so the edge of the potatoes are sticking up above the pan, continue layering to cover the bottom of the pans. This will be the "crust".
  • Layer all vegetables and "meat" into the pies, then poor the liquid mixture on top. bake at 350º for about 30 min or until pies are no longer liquified (solid in middle).
  • Enjoy!

Amsterdam

Before heading to India we made a pit stop in Amsterdam. The city is just beautiful, with canals at every turn, historical buildings, flower markets, and tons of bicyclists. The food everywhere we went was fabulous and the shopping was pretty good too :) We also took a train out to a nearby beach town called Zandvoort. Here are some pictures from our adventures. 

berry + seed muesli

In India we came across a fabulous restaurant called Once in Nature. The food was right up my alley with lots of healthy, fresh, vegetarian options. Now that I am home I have been replicating my favorite meals. This is one of them, with a California twist of course. This bowl is so quick and easy to make. Some of the ingredients can be pretty pricey though so I would suggest either getting them on a site like Vitacost (a favorite of mine that has lower cost items) or in the bulk food section of Whole Foods.

1 serving:

{Ingredients}

  • 1/4 cup quick oats
  • 1/4 cup unsweetened brown rice cereal (found this at Whole Foods in the bulk food bins)
  • 1 tablespoon chia seeds
  • 1/8 cup of dates (chopped)
  • 1/8 cup pumpkin seeds
  • 1/8 cup raw mulberries
  • 1/8 cup raw goji berries
  • 1 tablespoon hemp seed
  • 1 teaspoon bee pollen
  • a handful of fresh berries or bananas
  • 1 tablespoon honey
  • 1/2 cup almond milk (I love Califia Farms coconut almond milk)

* What is so great about this recipe is that anything and everything would be great in here. You could add ingredients that sound good to you and/or take out some of the ones I mentioned above. Some other options could include cacao, flax, sunflower seeds, or raisins.

{Instructions}

  • Combine all dry ingredients
  • Poor the milk over the top and drizzle honey over everything
  • Enjoy!

India

Hello! It has been quite a while since I have been on the site. Between graduation and traveling, I ran out of time for anything else. Going to India, I made the decision to shut off all social media and spend the time being present, with a focus on personal growth. It was an incredible experience. I learned, grew, and saw so much more than I imagined. The month was a challenge both physically and mentally, India pushed me far outside my comfort zone. Not only did I attain a greater understanding of the many aspects of yoga, I also gained a deeper understanding of myself. 

Six days a week my schedule consisted of the following:

6:30am- meditation and pranayama

7:40am- tea

8am- asana (ashtanga or vinyasa flow)

10am- breakfast

11am- anatomy or philosophy

1pm- lunch

3-5:30pm- teacher training, alignment, adjustments

5:30-6:30pm- asana (yin, kundalini, whatever the teachers decided)

6:30-7:30pm- satsang with our meditation and philosophy teacher, or a posture clinic

Then rest! And prepare to do it all again the next day :)

I came away not only with my yoga instructor certification, but strength, confidence, and a sense of gratitude for all I have in my life. 


roasted cauliflower with a fried egg (or two)

I hosted a small gathering for Easter brunch this year. I wanted to do something out of the box from the usual pancakes or eggs. When I came across this recipe in Sunset magazine, I knew it had to be the meal. Man, was it good! It is healthy, low carb, high protein, gluten free, and as with most of the meals I post, super easy to make!

Serves 4.

Ingredients:

  • 6 cauliflower florets, cut into bite sized pieces
  • 3 garlic cloves, thinly sliced
  • 1 shallot, chopped
  • 1.5 teaspoons ginger, minced
  • 2 olive oil packed anchovy fillets, minced
  • 2 small tomatoes, minced
  • 1 teaspoon red chili flakes
  • 9 tablespoons olive oil, set aside one tbsp
  • salt and pepper to taste
  • 1/3 cup flat-leaf parsley leaves, coarsely chopped
  • 4-8 large eggs, depending on hunger level :)

Instructions:

  • Preheat oven to 450º.
  • Combine cauliflower, garlic, shallot, ginger, anchovies, tomatoes, chili flakes, and 8 tbsp oil in a bowl and season to taste with s and p. 
  • Transfer to a baking sheet and spread out into a single layer.
  • Roast for about 15 minutes or until the cauliflower begins to brown.
  • Sprinkle with parsley.
  • Heat 1 tbsp oil in a skillet over medium-high heat. 
  • Crack eggs into pan and fry until edges begin to brown, about a minute. If desired, flip eggs and cook for another 15 minutes. 
  • Plate the cauliflower and place the eggs on top. 

recipe from Sunset Magazine

out & about

With weekdays filled with work, internship, and school, I've been making an extra effort to ensure I have a little fun on the weekends. I have been going for lots of walks, doing some yoga, hanging out with friends and family, catching sunsets, wine tasting, and spending time in the Carmel Valley sun. It has been hard balancing work and play, but know how important that is for my health and well being. 


explore.dream.discover.

As you may or may not have noticed, my blog posts have become few and far between. Let's just say life has become a bit chaotic, but change is on its way. I am in my last month of graduate school (which means papers, presentations, and research galore), continuing to intern a couple times a week at a hospital nearby, and last but definitely not least...I got a job! I am working 24 hours a week as the assistant health educator at CSUMB. It is a fabulous opportunity, but needless to say, it leaves little room for the blog.

Oh, and there is one more little update...My hubby and I are packing our bags next month and going to INDIA for a month long teacher training program! We will be staying in the Himalayas in the same area where the Dalai Lama and Tibetan monks reside. We could not be more excited about this adventure we are about to embark on.

As I mentioned early in the year, my intention for 2014 is to live fearlessly and that is exactly what I am trying to do. I am stepping outside the world I know and experiencing something new. I hope to grow as a yogi and as a human being. I hope to become more aware of myself and the world around me. It is so easy to get caught up in the daily life crazyness, but I think it is the healthiest thing to let go of the daily routine, and just experience something new every once in a while. 

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