Posted in Birchbox, SKINCARE, SUBSCRIPTION BOXES, Uncategorized

Birchbox June 2017

Finally, Birchbox got it right.  I like the fact that there wasn’t a theme. No sun or beach items. Solid products I can use all year round. The monthly subscription is just $10, so I got more than my money’s worth.

 

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Earth’s Nectar Coconut Curls

Coconut and almond oil conditioner and heat protectant. Full-size $23.50

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The Beauty Crop Blush Duo. Color: Papaya Don’t Preach. Full-size $10

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Marcelle Hydra-C 24 Hour Energizing Hydrating Gel. Full-size $27

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Mellow Cosmetics Liquid Lip Paint. Color: New York. Full-size $14

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Estee Lauder Advanced Night Repair serum. Full-size $65

This is one of my favorite products that I’ve only been able to get in travel or gift packages. I love it as I do all Estee Lauder products.  This serum has a consistency like aloe vera, and it works.

Click here for more information on Birchbox.

Stay Blessed,

Barbie

 

Posted in FOOD, Gluten Free, Grocery Shopping, Recipes, Uncategorized

Sweet Sausage, Rosemary Potatoes & Swiss Cheese

I’m a meat and potatoes girl. So I’m always looking for quick and easy ways to get my fix. Here’s a delicious recipe you can cook in one pan. It’s got meat, potatoes and lots of cheese, and it’s even gluten-free.

Ingredients:

1 package of sweet turkey sausage

Yukon potatoes cut into wedges

Green bell pepper

Yellow bell pepper

1 small onion

3 garlic cloves

Swiss cheese

Rosemary

Lawry’s seasoning salt (This adds the perfect taste to potatoes.)

Celtic sea salt

Mrs. Dash seasoning

Fresh ground pepper

Garlic powder

Olive oil

Directions:

In a deep non-stick skillet pan, cook the sausage until done. Remove sausage from pan and add a light layer of olive oil.  Put the wedges in the oil and let them cook until nearly done. Sprinkle wedges with garlic powder, seasoning salt, pepper and lots of rosemary. Move the potatoes to the side of the pan so they can continue cooking and add the bell peppers, onions, and garlic. Let them cook to your desired texture. I like mine with a little crunch.

The potatoes should be done, so remove them from the pan and put the sausage back in. Toss the veggies with the sausage and pile on the swiss cheese. Now serve up a nice big plate with some cherry tomatoes on the side.

Stay blessed,

Barbie

 

 

Posted in DIY, lifestyle, Uncategorized

How I Salvaged My Scorched Stainless Steel Pot!

I’ve never burned a pan so badly before in my life. Long story short. I tried to make Mexican rice the authentic way which included putting foil under the lid and letting the rice cook until it was well done at the bottom. Well, mine did more than cook until it was well done. It burned to a crisp.

Since this is my favorite pot that I use for chili, soups, and pasta dishes, I had cooked up a full-blown tragedy.  My Schulte-Ufer pot that I bought on sale years ago and would cost me more than a hundred bucks to replace, was a piece of scorched stainless steel. But there was no way I was throwing my go-to pot away.  I had to salvage it.

For several days, I tried everything to clean my pot. Bleach. Dawn. Bleach and Dawn together. Tried scrubbing it with foil.  After days of letting the pan soak and desperately scouring the Internet,  I finally discovered a cleaning solution.

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Pour equal parts of white vinegar and water into the burned pan, put it on the stove and turn the heat on medium high. Use a wooden spoon to lift the burned pieces off the bottom as the vinegar and water heat up.

Once that’s done, you’ll need to dump out the burnt pieces. I poured lemon juice and coarse salt into a pan and used a scrubber to get the rest of the residue off.

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After some elbow grease, I was able to get the pot looking good again. I’m still going to work on it some more so that it’s shining and glistening again, but I’m so happy that  I was able to salvage the pot and put it back into use. Hope this helps someone else.

Stay blessed,

Barbie

Posted in FOOD, Gluten Free, Recipes, Uncategorized

Filipino Chicken Adobo

This is the national dish of the Phillipines.

 

1/2 cup Bragg’s apple cider vinegar

1/4 cup Bragg’s Liquid Aminos or gluten-free soy sauce

1/3 cup of water

6 cloves garlic-roughly cut

1 small yellow onion

Ground black pepper or peppercorn

2 bay leaves

Green onions on top

Parsley

6 skin-on, bone-in chicken thighs

Cooked brown rice or jasmine rice

 

 

Directions:

Marinade chicken thighs in apple cider, liquid aminos, pepper and bay leaves for at least 30 minutes. I let mine marinade for six hours.

 

In a non-stick pan, sautee the yellow onion and garlic until for a few minutes. Push to the mixture to the side of the pan, and remove the thighs from the marinade and put them skin side down in the pan. Turn the heat up and brown the thighs on both sides. Lower the heat and add the marinade juice and let cook for twenty minutes. Flip the meat and let it cook for another ten minutes. Turn heat up and let liquid reduce. Now it’s ready to serve over a bed of rice. I add a little cilantro and green onion on top.

 

Posted in FOOD, Gluten Free, Meatless Mondays, Mediterranean Diet, Recipes, Uncategorized

Cabbage Soup

Cabbage soup is often used as part of a diet plan, but I make it to have as a low-calorie lunch or dinner that I can eat throughout the work week. This soup is really tasty and you can always add potatoes or meat if you want a heartier dish. My version meets the guidelines of the Mediterranean Diet and it’s gluten-free.

Ingredients:

Head of cabbage- sliced

1 small onion- diced

Half a green pepper- diced

Half a red pepper- diced

4 garlic cloves- chopped

3 to 4 stalks of celery – chopped including the leaves

1 medium carrot stalk- chopped

Extra virgin olive oil

Edward & Sons veggie bouillion cube

32 oz of vegetable broth

2 cups of water

1 can of diced tomatoes ( I used diced tomatoes and green chiles.)

1 tablespoon of Bragg’s Organic Apple Cider Vinegar

Seasonings: Lawry’s seasoning salt, turmeric, parsley, oregano, sea salt, sea kelp, bay leaf, ground black pepper, basil

*Feel free to use whatever seasonings you want.

Directions:

Drizzle the extra virgin olive oil into a large pot and add one bouillon cube, blending it into the oil.

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Now, add onion, garlic, celery, carrot, and bell peppers and blend it with the olive oil and veggie cube mixture. Cover with lid and let the vegetables cook for five minutes. Add a little more olive oil, the cabbage and your seasonings. Blend everything together well and let it cook for several minutes.

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Add the diced tomatoes, water and vegetable broth and blend all the ingredients together. Place lid on the pot and let the dish cook on medium low for about a thirty to forty, stirring every ten minutes.

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Grab yourself a bowl and enjoy. This is my favorite vegetable soup. I eat it all week-long. It’s great for losing weight and so good.

Stay blessed,

Barbie

Posted in FOOD, Gluten Free, Mediterranean Diet, Recipes, Uncategorized

Curry Shrimp & Rice Noodles

I love curry, but I rarely order it at restaurants because it’s too spicy and bothers my stomach. So I decided to come up with my own curry recipe that has all the flavors I like without the heat. This recipe is perfect for people who follow the Mediterranean Food Pyramid like me, and it’s gluten free. Most of all, it’s simple and fast.

Ingredients:

1 pound of Shrimp

Fresh basil sprigs

1/2 small onion

1 small carrot cut 

4 to 5 sliced mushrooms

3/4 cup of asparagus chopped

1/2 of a sliced red bell pepper

1/2 of a sliced green bell pepper

4 to 5 cloves of garlic

1 tablespoon of fresh ginger roughly chopped

Rice Noodles 

Sea salt

Garlic salt

Cumin

Fresh ground pepper

Liquid Amino or gluten-free soy sauce

Parsley

Curry powder to taste

1 1/2 to 2 cups of coconut milk (I used the canned milk for a richer taste)

The juice of half a lime

1/2 cup of  chicken broth (I used my own Homemade Chicken Bone Broth.)

Toppings: cilantro and green onion

Directions:

In a non-stick pan with a little of olive oil, sautee garlic, bell peppers, onions, mushrooms, asparagus, and carrots. Season with sea salt and black pepper. Once the vegetables have softened, add coconut milk, broth and blend the liquid together with the vegetables. Now begin adding curry powder, start with a little so that you don’t make the dish too spicy. Stir in the lime juice, Liquid Amino, chopped ginger, garlic salt, parsley, and cumin.

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Start preparing the rice noodles according to the instructions on the package. After the curry sauce has cooked for a five to seven minutes, taste and add more curry or other seasonings if needed. Now add the raw shrimp and turn the heat on medium high while it cooks. Once the shrimp is done add fresh basil to the dish.

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Now scoop all the goodness into a bowl on top of the noodles. Add limes wedges, green onion, and cilantro on top.

Stay blessed,

Barbie

 

 

Posted in FOOD, Gluten Free, Mediterranean Diet, Recipes, Uncategorized

Lazy Stuffed Bell Peppers

There’s nothing like stuffed green bell peppers, but it can be a time-consuming meal with too many steps for a busy weeknight. I came up with a recipe that’s quick and still tastes delicious. It’s also gluten-free and it’s a perfect dish for those who follow the Mediterranean Food Diet Pyramid like I do.

Prep time: 10 minutes

Cooking time: 40

Total time: 50 minutes

Ingredients:

4  green bell peppers – Slice the tops off and dice the edible parts for the stuffing. Discard the seeds and core of the peppers.

1 red bell pepper (diced for stuffing)

1/2 to 1 pound of ground chicken

2 tablespoons of minced garlic

8 to 12 ounces of tomato sauce

1 to 2 (10 oz cans) of diced tomatoes with chiles

1 diced medium yellow  onion

1 to 2 cups of brown rice (I use. Uncle Ben’s pre-cooked containers. You pop them  in the microwave for 60 seconds.)

Parmesan cheese

Worchestshire sauce

Extra virgin olive oil

Seasonings: oregano, parsley, basil, garlic powder, sea salt, ground black pepper,

Side salad: mixed greens, cherry tomatoes, green olives, shredded carrots, and vinegar and olive oil for dressing.

Directions:

Drizzle olive oil in a pan and brown the ground chicken. Add red bell pepper, onion, and the diced tops of the green bell peppers. Let the vegetables soften and then add the diced tomatoes with chiles, the tomato sauce, and the pre-cooked rice. Blend in the seasonings and Worchestshire sauce to taste. Let the mixture simmer.

Meanwhile, spray olive oil in a glass dish and place green pepper shells inside. Put the dish in the pre-heated oven at 350 degrees. Let the pepper shells cook for fifteen minutes. Take the pan out of the oven and spoon the meat mixture into the green pepper shells. You can pour a little tomato sauce on top if you like the peppers juicy.  Then sprinkle on lots of parmesan cheese. Let the peppers cook for another fifteen to twenty minutes and they’re done.

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Have a side salad with a stuffed pepper for dinner and it’s  a scrumptious filling meal.

Stay Blessed,

Barbie