sea salt

Love that post-facial feel? Why not save a little money and time by making your own natural face masks? This way, you can feel good about the ingredients and maybe even multitask by getting something done around the house (yes, a snooze, bath, or TV show counts as something!) while you bask in your mask! Try these masks over the next few weeks to rejuvenate skin after a long summer of sunshine!

Moisture Mask: Combine 1 whole avocado, 1 teaspoon olive oil, and a squeeze of fresh lemon juice. Blend or mash until smooth. Add a teaspoon of sea salt for added exfoliation (optional, best for oily skin.) Apply mask to face and let sit 15-20 minutes. Wash face with warm water and pat dry.

Pore Shrinker: Apply egg whites evenly to face (use one egg’s whites or about a tablespoon out of carton, preferably pasteurized.) Let dry on face about 10 minutes and wash with a gentle cleanser and warm water. Face will feel a bit stiff and pores will be instantly smaller. Also helps fight blemishes!

Revitalization Recipe: Combine one part fresh-squeezed orange juice, one part milk, and two parts honey. Apply evenly to face and let soak for 15 minutes. Rinse with warm water.

One Healthy Breakdown: who said a facial has to cost an arm and a leg? Just open your fridge and facial away today!

*consult a doctor before trying if you have sensitive skin or food allergies.

Roasting veggies is often on my Sunday or Monday agenda. It’s a great way to have veggies ready for the week and makes dinners a breeze. I mix it up and use whatever I have; broccoli, zucchini, squash, mushrooms, asparagus, potatoes, eggplant, kale, brussels sprouts, onions, cauliflower, tomatoes, onions, cabbage, carrots, beets, peppers, garlic…anything goes when roastin’ up veggies.

Put ’em all together, or separate, (your call) on a cookie sheet lined with parchment paper. Add your favorite herbs and spices and spritz with your choice of oil, vinegar, lemon juice, etc.

My go-to’s:

1. Drizzle with olive or coconut oil, fresh lemon juice, and a little vinegar (apple cider or balsamic) add garlic, (minced, whole cloves, or garlic powder) pepper, and a light sprinkle of sea salt. I like to use this combo when roasting any green veggie, summer squash, broccoli slaw, etc.

2. Drizzle with olive oil and sprinkle with rosemary, oregano, basil, and a little sea salt and pepper. I use this for eggplant, squash, tomatoes, etc.

Cook at 400 degrees for about 15-45 minutes depending on the vegetable, check to see when veggies start to brown and broil for a few minutes at the end if you like ’em crispy. Use veggies as a side, a main dish with protein or a grain, make a veggie salad, or keep on hand for healthy munchies throughout the day. It’s limitless. It’s simple. It’s easy, healthy, and yummy.

One Healthy Breakdown: roastin’ up lots of veggies will ensure you’re stocked up, which makes choosing veggies over french fries an easy YES!