July 20th, 2012 • Posted by Rheonna Simpson • Permalink
Serves 1
Ingredients:
1 frozen sliced banana
1 Tablespoon peanut butter
1/2 cup 0% Vanilla Chobani Greek yogurt
1 cup Unsweetened Vanilla Almond Breeze (or other kind of milk)
4 cups baby spinach (or more, or less)
Directions:
Combine all ingredients in a blender and blend until smooth.
Nutritional stats:
350 calories, 10g fiber, 21g protein
http://iowagirleats.com/2012/01/04/my-top-secret-diet-weapon/
Leave a comment
January 27th, 2012 • Posted by Here is a simple recipe that will make your weekend nice. • Permalink
-
4 yellow, orange or red peppers, 6-oz. ea., 1/2" trimmed off tops, stemmed and seeded
-
½ cup long-grain white rice
-
1-1/2 tablespoons olive oil
-
1 onion, chopped fine
-
12-oz. ground lamb (if substituting ground beef, choose 85% lean)
-
1 tablespoon ground cumin
-
1 teaspoon ground cardamom
-
½ teaspoon ground cinnamon
-
½ teaspoon red pepper flakes, more or less to taste
-
3 garlic cloves, minced
-
1 tablespoon grated fresh ginger
-
¼ cup currants
-
1 14-oz. can diced tomatoes,
-
drained 2 tablespoons chopped,fresh cilantro
-
Salt and freshly ground black pepper
-
1/3 cup roasted, salted cashews, chopped
This recipe works well for four people as either a light main course or as a side dish.
•1. Bring
4 quarts water to boil in Dutch oven over high heat. Add bell peppers
and 1 tablespoon salt. Cook until peppers just begin to soften, about 3
minutes. Using a slotted spoon, remove peppers from pot, drain excess
water and place peppers cut side up on a large plate lined with paper
towels. Using the "pepper water" add 1 cup water and ½ cup white rice to
small pan, return to a boil and simmer till rice is tender but not
cooked all the way through, about 13 minutes. Drain rice, transfer to a
large bowl; set aside.•2. Adjust oven rack to middle position and heat oven to 350ºF•3. Meanwhile,
heat oil in 12" skillet over medium-high heat until shimmering. Add
onion and cook, stirring occasionally until softened and beginning to
brown, about 5 minutes. Add ground lamb, cumin, cardamom, cinnamon and
red pepper flakes and cook, breaking lamb into small pieces with spoon
until lamb is no longer pink, about 4 minutes. Stir in garlic, ginger
and currants. Cook until fragrant, about 30 seconds. Transfer mixture to
bowl with rice, stir in drained diced tomatoes, feta cheese, cilantro
and salt and pepper to taste.•4. Place
peppers, cut side up, in a 9" square baking dish. Using a large spoon,
divide filling evenly among the four peppers. Top with chopped, toasted
and salted cashews before baking. Bake until cheese is soft and filling
is heated through about 25 to 30 minutes. Serve immediately.
Serves: 4
Recipe provided by Sue McComb, L.Ac, Dipl.AC, LMT
Leave a comment
January 12th, 2012 • Posted by Rheonna Simpson • Permalink
PCA Skin C-Strength 20% with 5% Vitamin E was featured in New Beauty magazine this month for the most natural way to get more evenly toned skin! Vitamin C is a "Multi-tasker" active ingredient that is appropriate for daily use for all skin types and conditions. It is a powerful antioxidant that protects skin cells from free-radical damage, improves skin tone and texture and promotes collagen production. Here at Element Spa we stock the PCA Skin Vitamin C 20% for at home use on the face, neck, chest and hands.
Every day I incorporate Vitamin-C into my daily skin care regimen to preserve healthy skin and maintain results from treatments such as our Physician only, high-dose Organic C-Peel. Every skin type should have radiance; brighten up your dull complexion with just one ingredient! Not sure how or where to include Vitamin-C into your skin care regimen? Schedule a complimentary skin consultation with me!
Hahna Lee
Esthetician
Leave a comment
