I've been making my own body scrubs for years now. Its such an important part of my skincare routine and I knew it would be a really fun workshop at our Holiday Jam because they make great gifts for friends and family or for yourself. One thing that I noticed during this workshop is that folks wanted to know what my exact recipe is. The thing is I don't have one. I have the basics down but each time I make it a little bit different.Read More
I used to have terrible skin. The Oil Cleansing Method singlehandedly turned my skin around. I used a mixture of castor oil, tea tree, and sweet almond oil, twice a day for several months then once a day until the oil and acne were under control. If I find my skin doing the most now, I’ll go back to TOCM and get my skin together.Read More
I've been craving soup and stew in these cold temps. I recently visited my friend Candice and she made tomato soup for dinner. It was yummy so I decided to make my version instead of my go-to butternut squash soup. I loooove this kind of pureed soup. There is something so comforting about the warm velvety soup especially with a piece of buttery garlic bread to dunk in it. Excuse me while I go heat up another bowl!Read More
I feel like I've lost the reigns a bit with my weight and health. Have you ever looked in the mirror and not recognized yourself? Yeah, that is me, not to mention the side effects that I feel when I do not work out regularly. For me, that means, lack of energy, trouble sleeping at night, trouble getting up in the morning, lack of appetite, irregular bowel movements, and feeling out of shape.Read More
Mashed Sweet Potatos
Folow these instructions for my sage sweet mashed potatoes. This time around I️ used stock instead of cream and it was magically delicious. I️ also omitted the sage from the boiling process
For the brown butter simply melt 1/2 stick of butter on medium know heat in a metal or light colored pot. You want to have clear view of the color change as itnhappens. Swirl the pan occasionally to be sure the butter is cooking evenly.
As the butter melts, it will begin to foam. The color will progress from lemony-yellow to golden-tan to, finally, a toasty-brown. Once you smell that nutty aroma, take the pan off the heat and transfer the browned butter into a heat-proof bowl to cool.
The milk solids will cook faster and you'll see them settle on the bottom of the pan like the dregs in a bottle of wine. When you transfer the brown butter to a new container, try to leave as much of this sediment in the pan as possible. You can also strain the butter through a fine meshed strainer or cheese cloth to remove all the particles.
Make sure that all the veggies are cut into even pieces so they cook evenly. You can use whatever vegetables, potatoes, or squash that you have in your house. Add two tablespoons of maple syrup or balsamic for extra caramelization.
What you'll need:
- tomatoes on the vine
- 3 red bell peppers, seeded and diced
- 1 red onion, quartered
- 2 tbs Fresh herbs (I used thyme, rosemary, and a little bit of sage)
- 3 minced garlic cloves
- Salt & pepper
- 1/4 cup olive oil
Preheat oven to 475 degrees F (245 degrees C).
In a large bowl, combine veggies, spices, and oil. Spread evenly on a large roasting pan.
Roast for 30 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.
Slow baking salmon leaves the fillets incredibly moist and tender.Read More
I make this Butternut squash soup all the time in the fall. Its so easy and you can remix it so many different ways. I’ve used my jerk seasoning, cream, curry, jalapeño, and more. I’ve made the simplest version here if you want to put your own spin on it add your seasoning of choice to the squash right before you roast.Read More
I am no expert, but I talk about my plants a lot on my Instagram stories and I get so many questions. So here is everything I know about houseplants. Let me know if you have any questions.Read More
I grew up eating and growing greens. So you can imagine that I’ve prepared and eaten them many different ways. This is my current favorite way to enjoy them. There is something comforting about the flavor of the fire roasted tomato goodness and it creates to most tasty pot liquor. My favorite ways to eat them are with a classic herby baked chicken with mashed sweet potatoes or overtop grits. This is an amazing hearty meatless option for shrimp and grits.Read More
This is the dish that you prepare when you don't feel like making anything. Perfect for when you're hosting your own dinner party and you need something quick and easy to pull together.Read More