BEAUTY: Oatmeal-Honey Mask

I love buying masks.   The thought of deep dermal cleansing really appeals to my OCD side. In the last few months alone, I purchased a Tar Mask at Raya Spa, a Suki Clay Mask, and an Organic Apoteke Detox Mask.  While mask shopping is always fun, they don't always work.  This oatmeal mask is especially effective because of the fact that you are utilizing the saponins in the oats which are extremely effective at cleaning pores; the honey works to do the same in addition to calming and revitalizing the skin.  Try this mask to clean and calm your skin (didn't know you could do both at the same time did you):

Ingredients:

• 1/2 cup of oats (any kind will do)
• 1/2 cup of hot water
• 1/4 cup of honey

Instructions:

• Blend all ingredients in a food processor or blender (I tried to use the hand blender, but the oats wouldn't break down, and who wants a lumpy mask)
• Let the mixture cool
• Apply to skin
• Wait ten minutes
• Rinse

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DINNER: Pasta-Free Eggplant-Chicken Lasagna

Servings: 3-4

Ingredients:

• 1 pound of lean chicken breast filets, sliced
•  keep the chicken filet width and length as is, just thinly slice the chicken breasts as these will serve as layers for your dish
• 1 large eggplant, sliced
• the goal here is to get long and wide slices of eggplant that you will eventually use to serve as the layers of your lasagna - so you want to cut from the top of the eggplant to the bottom 
• slice pieces that are no more than 1/8" inch thick - your pieces should be about 6-8" long x 3-4" wide x 1/8" thick - remember the bigger the eggplant, the larger your layers
• 1/2 cup - 1 cup shredded mozzarella or cheese blend (try the Trader Joe's bagged shredded, skim mozzarella or the mexican cheese blend)
• Spinach, leaves (try the Trader Joe's bagged spinach)
• Pepper
• Cayenne Pepper
• Oregano
• Optional: Arrabiata Sauce (Trader Joe's has a great one)

Instructions:

• Preheat oven to 350 degrees
• Sprinkle chicken with oregano, pepper, cayenne pepper, and a dash of salt (remember, the cheese has salt - don't over do it) - set aside
• Lightly oil a casserole dish (you may need two depending on the size of your eggplant slices)
• Lay your first level of eggplant slices across the entire bottom of your dish (keep your direction consistent)
• Layer your chicken immediately above the eggplant
• Layer on spinach immediately over the chicken
• Add another layer of eggplant slices
• Layer on spinach
• OPTIONAL: you may add a light layer of arrabiata sauce - don't be afraid to let it spill over the sides
• Layer on cheese
• Dash black pepper across the cheese (optional if using arrabiata sauce)
• Repeat in second dish if you have eggplant and chicken left over
• Bake at 350 degrees for 40-50 minutes

BEAUTY: It's all about the Almondoco

As many of you know, I have a head of unruly, curly hair.  While I am mostly able to maintain it via the typical curly hair styling products (Aveda, Pravana (sulfite and sulfate-free), and a wide variety of other elixirs), my undisciplined hair does enjoy freaking out now and then. 

A friend of mine recommended that I mix almond oil and coconut oil (1:1 ratio) and apply that to my hair at least one hour prior to washing.  I was very skeptical as I have tried tons of salon brand deep conditioners, oils (including the ultra FOBy Dabur Amla), and even Ojon, but my hair always fought back with even more frizz post-treatment.  I gave in, and bought the ingredients at my local Whole Foods store (also be sure to try your local Indian store).

I have to say, this mixture is a miracle! The combination of the proteins in the almond oil and the natural humectants in the coconut oil work wonders on dry hair.   Additionally, the "almondoco" mixture also makes a great post-shower body moisturizer.  Happy hair and skin conditioning!

HOTSPOTS: Pasadena for Cold-Dessertaholics

I know its only February, but we have had our fair share of warm days, as such, I thought I'd share some of my favorite cold-treat spots in my favorite little town of Pasadena:

• 21 Choices - an old classic, but the fact that they let you request flavors, like almond pistachio, (at least a day in advance) makes driving to Pasadena totally worth it...I know there's one near USC, but this location reminds me of my youth
• Tutti Gelati - while I've tried one of the more mainstream gelato joints on Colorado; this one is a real treat because of the fact that they use totally pure ingredients 

HOTSPOTS: Amazing new coffee house in LA

I just found out about this really unique new coffee house called Intelligentsia Coffee and Tea.  They have a few locations in Chicago, Silver Lake, NYC, and Venice (Los Angeles).  Checking it out tomorrow...apparently they are starting some new locations in Pasadena (according to the LA Times Food section).  The unique thing about this coffee house is that they make extremely high quality teas and coffee, and you literally walk right up to your own barista stand to order.  I am hoping that the coffee will be similar in taste and quality to Illy, and other high quality European coffees.

Here's a link to the Abbot Kinney/Venice location: http://www.intelligentsiacoffee.com/locations/view/Venice+Coffeebar

Update: I visited Intelligentsia for coffee and dessert post a great dinner at Monsoon, and while their baked goods were running low, I did try the espresso over vanilla bean gelato (I think they call it an exlato) and had a great macchiato.  The space was positively amazing, and while it's very bare and minimalist, it's definitely much more cozy than your neighborhood chain coffee shop.

FITNESS: LA: Great Local Hikes

Two hikes I recommend for beginner/intermediate level hikers are Topanga Canyon (stick to the Eagle Rock trail to start) in the Santa Monica Mountains and Temescal Gateway Park in Pacific Palisades.  Both are relatively challenging, have clean trails, and are easily accessible.  Here are a few links to both:

• Temescal Gateway Park 
• Map 
• Topanga Canyon 
• Eagle Rock Trail 

Enjoy!

DINNER: Meatballs with Parsley and Parmesan

Ingredients:

• 1 egg
• 1/4 cup of fresh French breadcrumbs or regular breadcrumbs
• 3 tbs of grated fresh grated Parmesan cheese
• 1 1/2 tbs of olive oil
• 1 1/2 tbs of fresh chopped parsley
• 2 garlic cloves minced
• salt and pepper to taste
• 1 pound of lean ground beef

Instructions:

• Stir egg, breadcrumbs, Parmesan cheese, 3 tablespoons olive oil, parsley, garlic, salt and pepper in large bowl to blend.
• Add ground beef and mix thoroughly.
• Form mixture into 1 1/2 inch meatballs.
• Pour enough olive oil into skillet to cover bottom and heat on medium-low heat.
• Add meatballs and pan fry until cooked through.
• Serve on top of whole wheat spaghetti or mix in sauce and serve.
  
• Delicious!
  

BUILDING BLOCK: All Purpose Dough

Serving Size: Varies on Use

Ingredients:

• 2 cups whole wheat flour
• 2 tbsp olive oil
• 1 cup water
• 2.5 tsp yeast (optional)
• Flax seeds (optional)

Instructions:

• Mix flour, and olive oil (yeast and flax as well if you like) in a mixing bowl
• Add in water and hand knead or use mixer
• Ensure that you allow the dough to sit for at least 20-30 minutes before using - preferably, allow the dough to chill for a few hours (and you can leave this in the freezer for future use)

DESSERT: Lean, Mean Apple Cobbler

Servings:9-12

Ingredients:

• 4 apples, peeled and diced 
• 2 tbsp all purpose flour (whole wheat works just fine)
• 4 tbsp agave sweetener (substitute: 1/2 cup brown sugar)
• 1 tbsp vanilla extract
• 4 tbsp lemon juice 
• 1/2 tsp cinnamon powder
• 1/4 tsp grated nutmeg (substitute: use the powder or allspice powder)
•  Two sheets of rolled out all purpose dough

 Instructions:

• Preheat oven to 400 degrees 
• Put the apples in a large mixing bowl 
• Mix one ingredient in at a time into the apples - be sure to mix in the flour last
• Lay out 1st sheet dough at the bottom of a baking pan - ensure that it is thin
• Layer apples over the first layer of dough - this layer should be about 1/2" thick
• Layer second sheet of dough over the apples
• Bake @400 degrees for 25 minutes
• Remove from oven, cool, and serve alone, with low-fat whipped cream, or low-fat ice cream

SNACKS: Peanut Butter Yogurt with Bananas

Servings: 1

Ingredients:

• 1/2 cup non-fat yogurt (try Trader Joe's non-fat, French Village yogurt)
• Remember - flavored yogurts contain excess sugars, artificial flavors, and sometimes low amounts of cultures
• 1 tbsp unsweetened peanut butter (crunchy or smooth work, try Trader Joe's Organic Peanut Butters or blend your own at your local health food store or Whole Foods)
• 1/2 to 1 banana sliced horizontally (substitute: pineapple chunks, berries, or any other fruit)

Instructions:

• Blend the peanut butter and yogurt - it takes a minute or two, but stirring with a fork or spoon works 
• Top with bananas or alternative fruit topping

DESSERT: Easy Cake/Cupcake Cocoa Frosting

Servings: Frosts 12 cupcakes or 1 small cake

Ingredients:

• 1/2 cup unsweetened cocoa
• 4 tbsp corn starch
• 1/2 - 1 cup confectioners sugar (powdered)
• 1/4 tsp salt
• 2 cups non-fat/low-fat milk
• 1 tbsp butter
• 2 tsp vanilla extract

Instructions:

• Mix together cocoa, corn starch, sugar and salt
• Add milk slowly and stir
• Cook until thick (stovetop) stirring continuously
• Add butter and vanilla
• Cool, then spread
• TIP: Use royal frosting over this smooth frosting to create designs, etc
  

DESSERT: Low-Fat Cupcakes

Servings: 12 cupcakes

Ingredients:

• 2 cups white flour
• 1 cup white sugar or sugar substitute
• 1 tsp baking powder
• 1/2 tsp baking soda
• ½ tsp salt
• 1/2 cup skim milk
• 1/4 cup vegetable oil
• 1/4 cup unsweetened applesauce (substitute: 1/2 cup of low-fat butter and you can omit the oil as well)
• 1 egg
• 2 egg whites (substitute: use three normal eggs instead of just egg whites - also, when you start mixing ingredients, you can beat in egg yolks first and add in beaten and peaked egg whites at the end to ensure a fluffy cupcake)
• 1-2 tsp vanilla extract

Instructions:

• Beat butter until softened. Add sugar and beat until light and fluffy, about 3 minutes.
• Add eggs, one at a time, beating until well combined.
• Measure the flour, baking powder, and salt into a medium bowl and whisk to combine.
• Measure out the milk and vanilla and stir to combine.
• Add about a third of the dry ingredients to the butter/sugar and beat to combine. Add about a half of the milk/vanilla and beat to combine. Continue adding, alternating between dry and wet and finishing with the dry.
• Scoop batter into cupcake cups about 2/3’s full. Bake at 350 degrees for about 22-25 minutes or until a cake tester comes out clean.

DINNER: Baked Parmesan Chicken

Ingredients:

• 1 whole chicken cut into pieces
• 1/4 cup of light mayonnaise
• salt and pepper to taste
• 1 cups of breadcrumbs
• 1/3 cup of Parmesan cheese
• 1 tsp of garlic powder
• 1/4 tsp cayenne pepper
  
• 1 tsp of dried basil (optional)
  

Instructions:

• Lightly coat chicken with light mayo
• Mix breadcrumbs, parmesan cheese, garlic powder, cayenne pepper, dried basil, salt and pepper together.
  
• Coat chicken with breadcrumbs.
  
• Bake at 350 degrees for about 45 minutes or until chicken is done.
• Serve with pasta or salad or brown rice and steamed veggies.
• Enjoy!
  

DESSERT: Chocolate Mousse-Pudding (Salmonella safe)

Serving Size: 4-6

Ingredients:

• 8 eggs
• 1 tbsp sugar
• 8 oz bittersweet chocolate (try the Trader Joe's 1 lb bar of dark chocolate)
• 1 cup extra strong hot coffee (3 tsp of coffee per cup)
• Orange peels or berries to garnish

Instructions:

• Separate the egg yolks from the egg whites
• Beat the egg yolks
• Break up chocolate and place it in a small oven-proof dish
• Pour the coffee over the chocolate and put it in a hot oven to allow the chocolate to melt
• Remove the chocolate from the oven and mix the chocolate and coffee until you have a smooth mixture
• Whip the egg whites until they are foamy and hold soft peaks - add sugar half early on in your whipping process
• Slowly add in the egg whites to the chocolate mixture
• Stick the mousse back in the oven for 30 minutes @250 - this is a new step in the traditional mousse process to prevent salmonella
• Take out of the oven and allow to cool in the refrigerator for at least a few hours in your bake-ware or in individual serving dishes

DINNER: Almond-Crusted Tilapia

Serving Size: 2-3

Ingredients:

• 1 cup almonds - cut into thin pieces
• 1/4 cup bread crumbs
• 2 tbsp brown sugar
• 1 tablespoon ground bay leaves
• 2 teaspoons celery salt
• 1/2 tsp spice mix
• ground black pepper
• paprika
• ground nutmeg
• ground ginger
• ground allspice
• ground cloves
• crushed red pepper flakes
• ground cardamom
• 1/2 tsp salt
• 1 large egg 
• 1 tbsp water
• 1/4 cup flour
• 1.5 pounds tilapia filets
• salt and pepper

Instructions:

• Preheat the oven to 425°F. 
• Lightly oil or coat a large baking sheet with nonstick cooking spray and set aside.
• Combine the almonds, bread crumbs, brown sugar, spice mix, and salt in a shallow bowl. 
• Beat egg and water in another bowl. 
• Place the flour on a plate.
• Season the fish with additional salt and pepper. To bread the fillets, coat both sides with flour and shake off excess. Dip in the egg and then coat evenly with the nut mixture.
• Place each fillet on the baking sheet
• Bake at 425 degree until for 15 minutes

DINNER: Steak Burritos

Serving Size: 3-4

Ingredients:

• 1 pd sliced steak pieces (can use sirloin, top round, or even stewing beef)
• 2 tomatoes chopped
• 2 onions, diced
• 2 red peppers, chopped
• 2 green peppers, chopped
• 2-3 green chiles (any kind will do - stick to the smaller ones: Serrano, Thai, etc), diced
• 1 tsp red chili pepper flakes
• 1 tsp black pepper
• 1/4 tsp salt
• 1 tsp cayenne pepper
• 1 large avocado
• 1 lemon, juiced
• Low-Fat sour cream
• Low-fat refried beans (either make them yourself or try the Trader Joe's Jalapeno Refried Beans)
• Whole wheat tortillas (again Trader Joes has some great ones, but any whole wheat, lard-free ones will do)
• Mexican Blend Cheese - try Trader Joe's lite version

Instructions:

1. Marinate the beef with 70% of the lemon juice, all of the salt and pepper, cayenne pepper, and chile flakes - let it sit in the fridge for at least one hour
2. Saute 80% of onions, green chiles for 3-5 minutes
3. Stir in red (only 70% of red) and green peppers and 60% of tomatoes and let simmer for 2-3 minutes
4. Add in beef and ensure that the mixture is fairly homogenous
5. While the beef is cooking, prepare fresh guacomole and salsa
6. Guacomole: blend avocado with red peppers, remaining lemon juice, and add in a dash of salt and pepper
7. Basic salsa: mix onions, tomato, and a dash of salt and pepper
8. When the beef is complete, set up a burrito line
9. Heat tortillas straight over a gas oven or flip over a griddle
10. Layer on all ingredients - you may want to layer the cheese first (before beef) or immediately after the beef.  Also - you can use the refried beans as a glue to hold the burrito shut

DRINKS: Detox Juice

Serving Size: 3-4

Ingredients:

• 3-4 carrots, peeled and chopped
• 1 tomato, chopped
• frozen pineapple chunks - more the merrier
• juice from 2 lemons
• 2 oranges, peeled and seeds removed
• 1/4 to 1/2 cup pomegranate juice
• 2" x 1/4" piece of ginger, peeled
• water as needed to thin juice to desired consistency

Instructions:

• Blend all ingredients
• Enjoy

SIDES: Garlic/Rosemary Sweet Potatoes

Serving Size: 6-7

Ingredients:

• 2 pds peeled sweet potatoes cut into chunks
• 3 cloves of garlic, chopped
• 1 tbsp rosemary, chopped
• 2 tbsp parsley, chopped
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper

Instructions:

• Coat sweet potatoes with all ingredients except salt & pepper and parsley
• Bake at 375 degrees for 45-50 minutes
• Sprinkle with salt, pepper, and parsley before serving

DESSERT: Skinny Pumpkin Pie or Mini-Pies

Pumpkin pie is a quintessential fall treat.  For me, Thanksgiving isn't the same without it. This recipe has become a favorite with friends and family; it's incredibly easy to make and tastes great without all of the junk that will end up in your trunk.  One nice modification you can try is to bake the mixture in a muffin pan to create mini-pies.  Also, don't forget to create an easy crust for your pie/s.

Serving Size: 1 pie + 6 mini-pies or 18 mini-pies

Ingredients:

• 1 16 oz can pumpkin (try Libby's - it's pure pumpkin with no added sugars or preservatives)
• 2 eggs
• 1-2 tsp vanilla
• 1.5 tsp spice mix (1 tsp all spice, 1/2 tsp cinnamon, and 1/2 tsp ground nutmeg) - note: you can omit all spice if you don't have it around
• 1 tsp salt
• 1.5 cups of milk
• 3/4 cups of sugar (you can get away with using 1/2 cup)

Instructions:

• Preheat oven to 350 degrees
• Mix spices and sugar together
• Mix all additional ingredients together and add in sugar mixture at the end
• Pour mixture into crust - fill up to crust line
• Bake at 350 degrees for 65 minutes