Hangover Helpers: A Simple Skincare Routine That Works - Truth In Aging
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Tuesday, December 31, 2013
Monday, December 30, 2013
Friday, December 27, 2013
Wednesday, December 25, 2013
Tuesday, December 24, 2013
Cookies for Santa !
What cookies will your kids be leaving for Santa? He’ll love these ones for sure: http://bit.ly/ Peanut-Butter-Buttons
Monday, December 23, 2013
Homemade Ginger Chews
These tasty but medicinal tummy-soothing ginger chews are easier to make than you might imagine. Get the recipe here! http://
Friday, December 20, 2013
Thursday, December 19, 2013
Tuesday, December 17, 2013
Monday, December 16, 2013
Friday, December 13, 2013
Four Cheese Mashed Potato Stuffed Portobello Mushrooms
Four Cheese Mashed Potato Stuffed Portobello Mushrooms make a fast and filling vegetarian main course hot off the grill or turn this recipe into an appetizer by using cremini mushrooms.
Serves: 4
Tip: Use cremini mushrooms and serve as appetizers.
Ingredients
- 1 4-oz package Idahoan® Four Cheese Flavored Mashed Potatoes
- 2-4 large portobello mushrooms
- Oil
- Salt and pepper
- ½ cup cheddar, shredded
- 2 Tbsp bell pepper, diced and lightly sautéed
- 2 Tbsp scallions, chopped
Instructions
- Preheat oven to 350°F or grill to 400°F.
- Clean the mushrooms and rub with oil.
- Sprinkle with salt and pepper and place on a foil lined baking tray.
- Bake for 5 minutes until tender. Or if grilling, turn mushrooms once or twice while cooking on the grill until tender.
- While mushrooms are cooking, prepare Idahoan Four Cheese Mashed Potatoes according to package instructions.
- Fold in the cheddar cheese and the peppers.
- When mushrooms are cooked, sprinkle with a bit more salt and pepper and stuff with the mashed potatoes.
- Top with the scallions and serve hot.
Notes
Related products:
Four Cheese Flavored Mashed Potatoes
Four Cheese Flavored Mashed Potatoes
Thursday, December 12, 2013
Wednesday, December 11, 2013
Friday, December 6, 2013
Thursday, December 5, 2013
Wednesday, December 4, 2013
Tuesday, December 3, 2013
Monday, December 2, 2013
Thursday, November 28, 2013
6 Homemade Face Masks to Remove Dead Cells And Look Younger
Homemade face masks are used to clean the skin naturally and they have long been part of beauty regimens, you may already know about how toxic for your skin a chemical treatment can be, that’s why there are many natural options with various ingredients for every type of skin. So here we give you 6 homemade face mask to remove dead cells and look younger.
Clay face mask
Clay is an excellent absorbing agent; it helps in removing the sebum, dead skin and dirt so that your skin looks clean, soft and youthful.
Peel off homemade face mask
Gel based mask that removes dead cells from the top layer of the skin, leaving behind fresh and youthful skin. Peel off masks brighten up a dull complexion, you can use oatmeal, which is rich in vitamin B and E
Moisturizing homemade face mask for normal skin
Mash half avocado, pear, and add one teaspoon of sunflower oil. Apply and leave on for ten minutes then wash it off with warm water.
Anti-aging homemade face mask for wrinkled skin
Take two tablespoons of oatmeal with a half cup of milk and cook gently until it becomes soft, stir with two teaspoons of olive oil. Let it cool, apply it to face and leave it for twenty to twenty five minutes and wash off with warm water.
Oily skin homemade face mask
Beat one egg white until it becomes thick and mix one teaspoon of honey, then add one teaspoon of lemon juice and apply gently to face and leave it for ten minutes and wash it off with warm water.
Dry skin homemade face mask
Beat one egg white until it becomes thick and add one teaspoon of honey and sunflower oil, apply to face, leave for twenty minutes and wash off with warm water.
https://www.facebook.com/DHABT
100% Canadian milk products are full of sweet memories
Ingredients
1/3 cup (80 mL) unsalted butter, at room temperature
1/2 cup (125 mL) sugar (white or brown)
1/4 cup (60 mL) Molasses
1 egg
2 tbsp (30 mL) milk
1/2 tsp (2 mL) vanilla extract
1 1/2 cups (375 mL) flour
2 tsp (10 mL) ground cinnamon
1 tsp (5 mL) ground nutmeg
1/2 tsp (2 mL) ground ginger
1/2 tsp (2 mL) ground cloves
1/2 tsp (2 mL) baking soda
Decorations:Icing, candies, sprinkles, etc.http://www.dairygoodness.ca/recipes/gingerbread-butter-cookies
Wednesday, November 27, 2013
Tuesday, November 26, 2013
Friday, November 22, 2013
Thursday, November 21, 2013
Wednesday, November 20, 2013
Tuesday, November 19, 2013
Monday, November 18, 2013
Thursday, November 14, 2013
Wednesday, November 13, 2013
Monday, November 11, 2013
Holiday Gift Guide items
Eliminate stress this holiday season with bakeware and cookware that helps ensure that your festive desserts and entrees are a big hit with family and friends.
Award-winning PUSHPAN® is a unique non-stick cake pan with a removable bottom — the next evolution of the springform pan. It is the only cake pan that is completely watertight and leak-proof.
The integrated silicone seal on its loose base guarantees that every cake, cheesecake and quiche is released from the pan with perfection, creating perfect presentations every time.
“Made from heavy gage steel,
PUSHPAN offers even heat distribution and require no paper lining,” says
Richard Gould, president, Pangea Sales.
“Three different sizes are available and once you have tried a PUSHPAN
you will never go back to regular bakeware.”
PUSHPAN pricing starts at $19.95
for an 8-inch PushPan and extends to $24.95 for the 9 ½ inch.
In addition to quality bakeware products, serious cooks should also
consider updating their cookware. Made in Germany, new WOLL Diamond Plus
cookware has set a higher standard in non-stick cooking performance, due to
better heat conductivity and a longer lasting,
diamond-coated, non-stick surface.
“Woll Diamond Plus cookware is far superior to
other non-stick cookware products,” says Gould. “It is made of pressure cast
aluminum and is dishwasher safe and metal utensil friendly.”
Woll Diamond Plus cookware is
available in open stock or a 7-piece sets and prices range from $100.00 to
$275.00
Pangea Sales is the Canadian
distributor of both PUSHPAN and WOLL Diamond Plus Cookware. For more information and to purchase these
products
visit: www.pangeadirect.ca
Thursday, November 7, 2013
Save On Your Renos
There's no denying that home renovations can increase the value of your home.
According to the Canadian Home Renovation Survey a kitchen or bathroom
renovation can be expected to nearly double the amount you invest. $10,000 spent
will increase your home's value by $17,500 - $20,000. To look at another
example, for every $1.00 you spend to paint, inside or out, expect to get $1.50
- $2.00 back. Renovation and Home Purchase Report (CMHC 2012) http://www.cmhc-schl.gc.ca/ |
Wednesday, November 6, 2013
Monday, November 4, 2013
Thursday, October 31, 2013
Wednesday, October 30, 2013
Harvest Garlic: Kale, Potato & White Bean Soup
Simple yet delicious, this soup is great served with a warm, toasty whole-grain bread or rolls and a hungry appetite. SERVES 4 to 6
• 1 pound turkey or chicken sausage, sliced
• 1 1/2 cups chopped onions
• 2 to 3 garlic cloves, minced
• 1 1/2 cups chopped onions
• 2 to 3 garlic cloves, minced
• 4 cups chicken stock or broth
• 3 cups chopped red potatoes (cut into 1-inch cubes)
• 1 cup chopped carrots
• 1 cup chopped celery stalk with leaves
• 1/2 teaspoon dried thyme
• 8 cups (packed) coarsely chopped kale leaves, tough stems removed
• 1/2 tablespoon snipped fresh rosemary
• 1 (15-ounce) can white beans, rinsed and drained
• Salt and pepper, to taste
• 1/4 cup freshly grated Parmesan cheese, for garnish (optional)
• 3 cups chopped red potatoes (cut into 1-inch cubes)
• 1 cup chopped carrots
• 1 cup chopped celery stalk with leaves
• 1/2 teaspoon dried thyme
• 8 cups (packed) coarsely chopped kale leaves, tough stems removed
• 1/2 tablespoon snipped fresh rosemary
• 1 (15-ounce) can white beans, rinsed and drained
• Salt and pepper, to taste
• 1/4 cup freshly grated Parmesan cheese, for garnish (optional)
1. Brown sausage 3 to 5 minutes in large pot or Dutch oven. Add onions and garlic and sauté for 5 minutes, or until onions are limp. Drain any excess fat from pot.
2. Add chicken stock, potatoes, carrots, celery and thyme. Bring to a boil, then simmer, covered for 15 to 20 minutes, or until potatoes and carrots are near tender. Add kale, rosemary and white beans. Cook 5 minutes more, or until carrots and potatoes are tender.
3. Remove from heat and season to taste with salt and pepper. Ladle soup into individual serving bowls and top with grated Parmesan cheese, if desired.
Contributing Editor Kris Wetherbee tends her herbs in western Oregon.
Read more: http://www.motherearthliving.com/cooking-methods/harvest-garlic-kale-potato-white-bean-soup.aspx#ixzz2hw8pwVi
Tuesday, October 29, 2013
Monday, October 28, 2013
Thursday, October 24, 2013
Pureology Canada - 21 Benefits
Naturally derived fennel seed extract combined with proprietary AntiFade Complex to deliver the highest level of daily colour protection.
Wednesday, October 23, 2013
Tuesday, October 22, 2013
Monday, October 21, 2013
Mother Earth Living
Does cool weather have you thinking soup? Then check out our collection of more than 30 hearty soup and stew recipes: http://bit.ly/WAaxOZ
Friday, October 18, 2013
Thursday, October 17, 2013
Wednesday, October 16, 2013
Tuesday, October 15, 2013
Monday, October 14, 2013
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