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Facial Exercises. Image by mod as hell via FlickrFacial exercises promote a smooth and wrinkle free skin. As facial muscles loose firmness, the facial exercise helps in toning the facial muscles. Facial exercise is an inexpensive way for you to strengthen facial muscles and increase tone for a more youthful appearance.1. Eyes: Sit with your eyes closed and relaxed. While keeping your eyes closed, look down and look up as far as possible. Repeat this face exercise for ten to fifteen times. Sit straight with your eyes closed and relaxed. 3. 4. 5. 6. Remember that facial exercise is about skin, not muscles. No anti-aging regimen would be complete without a balanced diet containing adequate amounts of fruits and vegetables, use of an effective sunscreen, and some moderate exercise for the total body.

Resources: Fitness Health Zone, Best Skin care world,Living Strong. Nothing Is Impossible - What do you think of GM’s diet? Google. The Vanilla Tulip: Cilantro Garlic Ranch and Fried Pickles. Y'all are in for a treat today!!! Here are two recipes that are a must in our home! I've started making homemade ranch instead of buying store bought. It tastes so much better! I will add that the way I make it will leave you with TERRIBLE garlic breathe :) Here's how I make mine... Cilantro Garlic Ranch 1 1/2 Cups buttermilk 1 Cup Mayo Handful of cilantro (more or less if you like... personal preference) 2 Tablespoons garlic powder 1 Tablespoon Italian Seasoning Salt Pepper 4 cloves garlic 1/8 of an onion (more or less..personal preference) Now.. this is just rough estimates of my measurements. In a bowl mix your italian seasoning, buttermilk and mayo together. In a food processor mix your cilantro, garlic and onions together until there are no more chunks.

I then add about half of my buttermilk/mayo mixture to my food processor. Blend again. Give it a good stir. Add salt and pepper to taste. Refrigerate! The longer it's in the fridge the better the flavors get! Here's the recipe... Makes 6 servings. 2 eggs. Cinco De Mayo. Avocado Hummus. This avocado hummus is delicious. And I know I say that a lot, but I really rilly like this one.

It’s a good one! In other related news, why are avocados so expensive? I get that they’re delicious, buttery, fatty (in a healthy way!) , pretty, and again, delicious. No but really… I like to consider myself a pretty good “ripe” fruit picker, but avocados sort of make me nervous, because sometimes they’re perfectly ripe, yet their exterior is still a little green.

I sometimes put my pride on the side and I enlist the produce guy to help. This avocado hummus is exactly what it sounds like: avocado and hummus totally making out, getting married and making a child. I went the traditional hummus route. Can we also just discuss how delicious tahini is?! Avocado Hummus Print this recipe! 2 garlic cloves 1 (15-ounce) can of garbanzo beans 1 lemon, zest and juice 2 tablespoon tahini 2 avocados Salt Olive Oil Paprika 1. 2. Tagged as: Avocado, Healthy, Hummus, Snack, Tahini, Vegan. Margarita Cupcakes (From Scratch) The #3 and #4 most popular recipes on this site both came out of a box: Margarita Cupcakes and Pink Lemonade Cupcakes. I’ve been wanting to make both from scratch since those first batches came out of the oven. The original Margarita Cupcakes used a boxed white cake mix mixed with a homemade margarita and were topped with an American-style buttercream.

To make the scratch Margarita Cupcakes fresher, I nixed the box and used Martha Stewart’s lemon cupcake recipe, swapping the lemon with lime. I topped the cupcakes with Martha’s perfectly fluffy Swiss Meringue Buttercream and spiked it with fresh lime juice and tequila. No preservatives. No anti-caking agents. Cupcake and Swiss Meringue Buttercream FAQsIs a frosting with raw eggs safe?

Can I make this without tequila? Having problems with your swiss meringue buttercream? A boozy, homemade cupcake and fun frosting inspired by our favorite cocktail. Ingredients Instructions Preheat oven to 325. Notes Yields: 24 Cupcakes Estimated time: 1 hour. Margarita Cupcakes. Happy Cinco de Mayo! The one day a year when we can stuff ourselves full of chips, salsa, guacamole and margaritas.

It’s a little bit of a foodie nirvana. Of course there is historical significance to the day, which I shared in my homemade restaurant style salsa post. But like most holidays that celebrate a heritage, people enjoy celebrating Cinco de Mayo with authentic food and drink. Tequila and lime? They say you should only cook with wine that is good enough to drink, and I hold the same belief when it comes to liquor and baking, so I decided that these cupcakes called for Patrón Silver tequila.

I did some web surfing to see what I could find in the way of margarita cupcakes, and unfortunately came across a ton of recipes that used a box cake mix. Except for two things: there wasn’t any tequila actually in the cupcakes, and the frosting was a Swiss meringue buttercream (I don’t like fussy, complicated frostings – butter, sugar and added flavors do me just fine). Stay hungry, my friends.

Margarita Cupcakes. Copy Cat Recipe – Chipotle’s Guacamole. Please note the triangle -- I accidently included a clove of garlic in the picture which is NOT in the recipe... I make mistakes so please be kind ;) Everyday at 5 pm PST/ 8 pm EST Budget Savvy Diva posts a NEW RECIPE Make sure to follow Budget Savvy Diva on Facebook If you like this recipe then PIN IT on Pinterest Find Copy Cat Recipes HERE Find more Recipes HERE Other Chipotle Recipe – Copycat Recipe: Chipotle’s Cilantro Lime Rice First off I LOVE Chipotle but not the price tag. I decided to tackle Chipotle’s Guacamole. I was able to see the official Chipotle’s Guacamole and took the time to size it down for you Now there are many copy cat recipes for this guacamole out there BUT many forget the secret ingredient — Lemon Juice !

What You Need 3 Ripe Avocados 1/2 Cup of Chopped Red Onions 1/2 Cup of Chopped Cilantro 1/3 Cup Chopped Jalapeno 1/8 Cup of Lemon and Lime Juice — 80/20 ratio Pinch of salt What To Do Place Avocados in a bowl and mash with a fork – You will want to leave it a little chunky. Strawberry Cupcake Recipe. Happy Monday! It was a rainy, wet and windy weekend around here but I spent it all inside the nice toasty yoga studio, knocking out another 15 hours of teacher training. Friends that are thinking of becoming certified: it’s so much fun but SO time consuming! Be ready to be glued to your mat for six months. Bonus! Abs of steel. At least that’s what they tell me. That being said, it goes without saying that my very favorite place in Savannah other than my mom’s yoga studio is Back in the Day Bakery.

Kidding!!!! But trust me on this bakery! Last time when I visited (just the other week!) The food photography is stunning and the recipes are to die for. And what did I make first? Just look at the strawberries in the batter! And the frosting!!!! I had some extra after icing the last cupcake so I took to just dipping whole strawberries in it. If you love strawberry shortcake, you’ll go crazy for these! Strawberry Cupcakes with Fresh Strawberry Frosting from The Back in the Day Bakery Cookbook. Cupcake23recipesmall.jpg (JPEG Image, 800 × 400 pixels) No-Bake Thin Mint Cookie Truffles Recipe. How to Make Marshmallow Fondant. This time I decided to make it with those mini fruit flavored marshmallows. I had to sort them by colour first. I figured they would add a little bit of flavor to the fondant so I wouldn't have to add much flavoring oil.

I use gel colours to dye my fondant but regular food colouring will work too. You won't be able to get really dark colours without making your fondant sticky, but for lighter colours you can just even it out with more icing sugar. I also had lemon oil and coconut flavoring on hand.. oh la la the value brand (which still works fine). Step One: Take a couple of handfuls of marshmallows and put them in a microwave safe bowl.

I like to make smaller batches because its easier to add the colour to the melted marshmallow than it is to work the colour into the fondant later. Step Two: Stick the marshmallows in the microwave for ten seconds at a time until the are puffed up and easily stir into a goo with a wooden spoon. Step Three: Step Four: Fondant with the icing sugar kneaded in. Feast Your Eyes on…Flavored Water! I’ve always liked drinking my water with a slice or two of lemon–that extra little touch of flavor just makes water more appealing to me. There are a lot of other ways you can flavor water naturally. You can get really creative with it! Here are some ideas… Add a slice of your favorite citrus to a tall glass of ice water…try lemon, lime, or orange slices.

NOTE: I usually drink my flavored water the same day I make it…I think it tastes best that way. If you’re wanting to make a pitcher of flavored water, you basically just slice or chop up some fresh fruit, cucumbers, or herbs and place in a pitcher, add cold water and chill several hours. 1 large lemon, sliced1 large lime, sliced1 large orange, sliced1 large cucumber, sliced1 half-gallon of water Place all the sliced fruits and the cucumber in a glass pitcher and add water. 5 cups water10 thin slices of cucumber2 lemon slices2 sprigs of fresh mint3 sprigs of rosemary Put water in pitcher and add lemon slices and cucumber slices.