At home facial

It's really easy and rewarding to give yourself an at home facial. I found these steps in an allure article several years ago and i've added some steps on my own. To get started..

You'll need:

• clay mask
• apricot scrub (w/ salicylic acid)
• toner
• skin oil with vitamin E 
• anti-wrinkle night cream
• blemish extractor
• large pot and water
• tea (chamomile is most relaxing)
• orange juice

Step 1) boil some water (enough to make steam) with the tea and add about 1/4 cup of orange juice. The tea will serve as aromatherapy while the vitamin c in the orange juice will invigorate and refresh your skin. As this mixture is coming to soft a boil, massage the apricot scrub into your face and don't wash it off. The salicylic acid in the scrub will open your pores so more dirt and bacteria can be removed.


step 2) Hold your head about a foot above the pot inorder to expose your face to the steam for about 5 minutes.


step 3) rinse your face and pat dry with a towel. Use the blemish extrator to remove any white or black heads (most are usually on your nose) here's a tutorial on how to properly use the extractor

step 4) apply the clay mask (I prefer a mint julep mask) and let sit for about 5 minutes, then rinse and pat dry.


step 5) apply the skin oil to your face and let sit for about 5 minutes. Rinse with warm water.


step 6) clean the rest of the oil from the face using the toner on a cotton ball. then, lastly, apply the night cream.

Veggie Fried Rice

I just found great instant brown rice with quinoa from costco. (4 packs for $7.99) I wanted to make something good with brown rice but wasn't sure what to add. Then I thought of fried rice. After watching the chefs at Samurai cook fried rice on the stoves right at your table a few times, I knew it was pretty easy. This is my healthy version..


you'll need:

• 2 packs of instant brown rice (the one above that already has a great garlic flavor)
• 3 egg whites
• 1/2 medium green bell pepper
• 1/4 cup chopped white onion
• 1/4 broccoli florets
• 9 baby carrots (chopped)
• about 4 tbsp chopped green onion
• 3 tbsp smart balance spread (or butter)
• 3 tbsp soy sauce (low sodium) 

Add the smart balance to saucepan and set the heat to medium low (level 3). Once the spread has melted, add the white onion, green pepper, carrots, and broccoli and sauté until the veggies are soft and a darker green (about 8 min) Then add the egg whites and soy sauce, scrambling the veggies and eggs evenly with a spatula. 

While the veggies are sautéing, cook the instant rice (takes 90 seconds). When the rice is finished, pour into a bowl and add the green onions. Then combine the egg/veggie mixture to the rice, stir and enjoy =]

I love lemons

For lunch I made a spring mix with a lemon/ olive oil dressing. (very simple: just equal parts lemon juice and olive oil) I added some tomatoes, green olives, red onion, and finely chopped raw broccoli - chopping it up and putting it in my salads is the only way I can eat broccoli 

Then, I made the same lentil and quinoa soup as before but piccata style. Usually you'll find this flavor with a chicken piccata dish. You'll need:

• 1 cup quinoa
• 1 can lentils
• 1 tbsp fresh rosemary (chopped)
• 2 med cloves of garlic (minced)
• 3 tbsp capers
• 1.5 cups vegetable stock
• 1/4 cup lemon juice
• 4 tbsp olive oil
• salt & pepper to taste

In a saucepan, add the olive oil, rosemary, and garlic and raise temperature to medium heat. Allow the garlic and rosemary to simmer a bit (about 5 minutes) then add the chicken stock. Bring to a slow boil then add the quinoa, cooking for about 8 minutes or until the gem of the quinoa emerges.

Reduce the heat to a simmer and add the lentils. Let cook for about 15 minutes on low heat. Then mix in the lemon juice and capers, enjoy =]

No lemons here =[ but I did whip up a small blueberry yogurt parfet. This is great for breakfast or dessert. You'll need:

• 1/2 cup blueberries
• 1/2 cup greek yogurt (plain)
• 3 tbsp mascarpone cheese
• 3 tbsp granulated sugar
• 1 tsp vanilla
• sliced almonds (for garnishing)

Take the blueberries and sugar and mash with a fork till you form a thick consistency.

In a separate container mix the mascarpone, yogurt, and vanilla. Then layer a small whiskey glass with the yogurt then blueberry mixture. Garnish with almonds and enjoy!

Art Walks & Food Trucks

Tonight I went to Miami's Design district in Mid town for the art walk. A bunch of galleries were open to everyone. They offered art, drinks, and good company. In the center of the event were a bunch of gourmet food trucks. I had never eaten food out of a truck before... but it's the greatest ever! 

 The BEST burger I ate came from Michael Schwartz's Genuine Food & Drink. Fresh heirloom tomatoes, vermont cheddar, and bacon.

To find where his truck will be next, follow him on twitter @chefmschwartz

or check his website

His personally made "ass burn sauce" (I didn't try it...because of the name alone) lol

Most INCREDIBLE pork tacos from SakayaKitchen's Dim Ssam a gogo truck

Pretty cool truck.. look for it around miami or follow them on twitter ( @SakayaKitchen)

And for dessert...

DEEP FRIED OREOS.. from Sugar Rush (Sweetness Bake Shop & Café in Kendall)

I know I try to be very healthy, but there's nothing wrong with a little occasional indulgence ;) 

Comfort food

I absolutely love pasta and I was looking for some new way I can add some healthy vegetables. I picked up a bag of sweet baby peppers (orange, yellow, and red) and one green bell pepper. In a saucepan, I sautéed some onion, minced garlic, and small dices of each pepper. I cooked them down at a low heat until they were soft and the onions were transparent. I Although cooking anything reduces the nutrient density of foods, a lot of vegetables are better when cooked. Here's an article by Scientific American.  I added the veggies to pasta with my favorite alfredo sauce by Bertolli. I've tired a few pre-made alfredo sauces and Bertolli's is definitely my favorite. *And a little thing you might not know, a yellow pepper has more vitamin C than a lemon.

Inspired by my friend Andrew, I wanted to make popcorn from kernels in a skillet. It has an all-natural taste with no flavor so that you can add whatever you'd like. I cooked the kernels (1/3 cup) in about 2 tablespoons of olive oil. I poured it in a bowl and seasoned it with salt, pepper, garlic powder, and fresh grated white cheddar cheese- just the way Andrew seasoned it but i added the cheese ;) This is simple, delicious, light and healthy! (Definitely give this a try)