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Rene Rofe Women's Hollywood Chemise and G-string Set, RED, Small/Medium

More Than 200 of the Very Best Vegetarian Recipes

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                             Meatless: More Than 200 of the Very Best Vegetarian Recipes

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Michael Kors MK1003 Fiji Aviator Polarized Sunglasses Gunmetal w/Brown Gradient (1002/T5) MK 1003 1002T5 58mm Authentic

How to: get a thick bohemian braid, even if you have thin hair

Step-by-step Instructions:

1. Gather a section of hair near your part.  Divide into three sections
2. Begin a dutch braid.  Remember, a dutch braid is the same as a french braid except you’re braiding the outside sections UNDER the middle instead of over.  So braid the top section under the middle, braid the bottom section under the middle, transfer all strands into bottom hand, add new hair with free hand to top strand, braid under the middle, transfer all strands into top hand etc…
3. When you get a few inches past your ear, continue with a regular three strand braid
4. Pancake the braid by pulling on the strands to make more full
5. Tie off with a clear elastic and then pin with criss-cross bobby pins underneath the hair in the back

Tips: Keep the braid tight, you can always loosen later.  To get the curls, wrap one inch sections around a one inch wand.  Wrap the sections away from your face.  When finished curling, brush the hair with a paddle brush and spray with some Redken Wool.

Video:

HIGH PROTEIN FILO LASAGNA WITH SEITAN AND ROASTED VEGGIES

INGREDIENTS

• 20 sheets of filo pastry (most storebought brands are vegan)
• 2 tbsp extra virgin olive oil or an olive oil spray to coat the filo sheets
• For the chickpea-seitan filling:
• 8 oz seitan
• 2 cups canned chickpeas, drained and rinsed
• 2 large tomatoes, diced
• 6-8 cremini or button mushrooms, minced
• 1 medium onion, finely minced
• 1 heaping tbsp crushed garlic
• ½ tsp smoked paprika (use regular paprika if you'd rather)
• 1 tsp ground black pepper
• 2 tsp Italian seasoning (use a mix of "warm" herbs like rosemary and sage and thyme instead)
• 1 tsp extra virgin olive oil
• Salt to taste
• For the roasted veggies:
• 2 large red bell peppers, cut into thin strips, then halved
• 1 large onion, thinly sliced
• Ground black pepper and salt to taste
• 1 tsp extra virgin olive oil

INSTRUCTIONS

1. Thaw the filo at room temperature.
2. Make the chickpea-seitan filling:
3. Heat the extra virgin olive oil. Add the onions and garlic and a pinch of salt and ground black pepper. Saute until the onions are soft and look cooked.
4. Add the mushrooms, stir to mix, then add the diced tomatoes, paprika, and herbs.
5. Let the mixture cook, stirring frequently, until it darkens and most of the liquid from the tomatoes has evaporated.
6. In a food processor, pulse the chickpeas and seitan until they are crumbly but not pasty. You want some texture.
7. Add this to the tomato and herb mixture and stir well to mix. Let the filling cook about 10 minutes more on medium heat, so all the flavor mix well. Check seasoning and add more salt and black pepper if needed. Turn off the heat and set aside.
8. Make the roasted veggies:
9. Toss the red peppers and onions with salt and ground black pepper and olive oil. Spread in a single layer on a baking sheet and bake in a preheated 350-degree oven for 30 minutes or until the onions are slightly browned at the edges. Set aside.
10. Assemble the lasagna:
11. Brush the bottom of a 9 X 12 inch baking dish with some olive oil. Place a single filo sheet on top. Work carefully but don't fret if it tears-- filo is very forgiving and by the time you are done adding on all those layers no one will know.
12. Brush or spray the filo sheet with some olive oil and place another sheet on top of it. Brush or spray with oil again. Repeat this until you have layered seven sheets.
13. Spread the seitan-chickpea filling in an even layer on the filo.
14. Continue layering the filo sheets on top, spraying each sheet with oil, until you have added six more sheets. Now spread the roasted veggies on top in a single layer.
15. Layer on the remaining seven sheets, spraying with oil after each layer is added. Spray some oil on the top sheet.
16. Preheat the oven to 375 degrees.
17. Cover the baking dish with some aluminum foil and bake 20 minutes.
18. Remove the foil and continue baking another 3 minutes or until the top is lightly golden-brown.
19. Let stand a few minutes before cutting.

NUTRITION INFORMATION

Serves: 12 servings

Calories: 384 Fiber: 9.8 grams Protein: 25.1 grams

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Weight Loss Success : Salads for Health - VIDEO RECIPES

Romanian beef stew

Ingredients: 

1 tbl First Choice olive oil
500 gm Tenderbeef steak, eg. porterhouse, rump or schnitzel
1 x onion, sliced
2 x cloves garlic or 2 teaspoons Gregg's crushed garlic
2 tsp Gregg's chilli seasoning
375 gm Paul Newman's Sockarooni Sauce
150 ml Continental real beef stock
425 gm Edgell kidney beans, drained
190 gm Sancho tortilla chips
1/2 cup grated cheese
Country Goodness sour cream and parsley to garnish

Method of cooking Romanian beef stew recipe

* Heat the oil in a saute pan.
* Slice the Tenderbeef into strips.
* Add the beef, onion and garlic to the hot pan. Cook for 2-3 minutes until golden.
* Add the chilli and saute for 30 seconds, then add the sauce, stock and kidney beans.
* Simmer and stir for 15-20 minutes until tender and enriched.
* Transfer to a serving dish/dishes. Place the chips around the dish, sprinkle with cheese and grill until melted.
* Add the sour cream, parsley sprigs and serve.

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Sweet summertime

printed shorts, white tunic & gold accessories. I have light turquoise printed shorts, this would be cute. http://www.polyvore.com/sweet_summertime/set?.embedder=6494121&.svc=pinterest&id=78192157

Most popular recipe on pinterest - Easy Crockpot Chicken Fajitas

You’ll need:

• 1 lb of Chicken Breasts
• 3 Peppers (Green, Red, and Yellow), sliced
• 1 Onion, sliced
• 1 Package of Taco Seasoning
• Flour or corn tortillas
• Toppings – sour cream, cheese, guacamole, etc.

Instructions:

1. Slice peppers and onions then place them on the bottom of the crock pot
2. Put Chicken on top of peppers and onions
3. Sprinkle taco seasoning on the top
4. Cook on low for 6-8 hrs (or high for 3-4)
5. Shred everything up and mix together. Serve with tortillas and all the toppings – sour cream, guacamole, cheese, lettuce, etc.

How to Make A Mexican Sushi Roll

Mex­i­can Sushi Roll with Shrimp Tempura

Today we will dis­cuss the Mex­i­can sushi roll; con­sist­ing of crunchy shrimp tem­pura, creamy avo­cado, and with the salty masago on the out­side it is a sim­ple yet ele­gant roll. To start off I must con­fess I cheat a lit­tle, I buy shrimp tem­pura pre­made from the freezer sec­tion at the gro­cery store, just pop them right in the toaster oven for about 10–15 min­utes, and let then let them cool for a bit. Next is the avo­ca­dos, I use Haas avo­ca­dos for sushi. A per­fectly ripe avo­cado should give a lit­tle bit but you should not be feel air pock­ets and the out­side skin should be medium brown. Finally there is the masago, if you’re not a fan of masago or you haven’t tried it I rec­om­mend that you to try it first before you decide not use it. If you’re not a fan of masago you can put sesame seeds on the out­side or maybe even top it with some spicy shrimp.

Sea Salt and Tomato Vinegar Eggplant Fries

Ingredients

• 1/2 pint cherry tomatoes
• 1/2 cup apple cider vinegar
• 1/4 cup water
• 1 teaspoon Tabasco Original Red Sauce
• Canola, Grapeseed, or Peanut oil (expeller pressed preferred)
• 2 medium sized eggplants, peeled and sliced into sticks
• 2 eggs + 2 tablespoons water, beaten
• 1 cup brioche bread crumbs* + 1 teaspoon fine sea salt, combined
• Flaked sea salt
• 1 tablespoon fresh cilantro, chopped

Instructions

1. In a saucepan, bring vinegar, water, and tomatoes to a boil. Reduce heat to a simmer and simmer until the tomatoes start to pop and the vinegar has reduced by half; about 8 to 10 minutes. Place in a food processor with Tabasco and a pinch of salt; puree until a smooth but liquid. Taste and add any additional tabasco or vinegar according to your tastes. Set aside until needed.
2. Fill a large pot with 2 inches of frying oil and heat over medium-high heat until the oil is hot— about 325°F to 350°F.
3. Working in small batches, coat eggplant with egg wash and then roll in breadcrumbs, pressing to coat. Being careful not to overcrowd the pot, place 8 to 10 eggplant sticks into the oil at a time. Fry the eggplant until golden, about 2 to 3 minutes. These fry fast. Remove to a paper towel-lined plate to drain.
4. Once all of the fries are finished, transfer to a serving plater and sprinkle with sea salt. Spoon the tomato vinegar sauce over the fries and garnish with cilantro. Serve immediately.

Notes

*To make brioche bread crumbs, slice 1/2 loaf of brioche into cubes and place on a baking sheet. Toast in a 350°F oven for 10 to 15 minutes until toasted and dry. Transfer to a food processor and pulse until crumbs form. -- Plain breadcrumbs can be substituted.

Avocado Egg Salad - Healty Recipe

ingredients:

2 hard boiled eggs, chopped
2 hard boiled egg whites, chopped
2 small avocados, pitted and peeled
1 tablespoon plain Greek yogurt (we use Chobani)
1 tablespoon fresh lemon juice
2 tablespoons chopped green onion
1/4 teaspoon Dijon mustard
Salt and freshly ground black pepper, to taste

directions:

1. In a medium bowl, combine the hard boiled eggs and egg whites, avocado, Greek yogurt, lemon juice, green onion, and mustard. Mash with a fork. Season with salt and pepper, to taste.

Serving suggestions: Spread between two slices of bread for an Avocado Egg Salad Sandwich. Eat with crackers, cut up veggies, on toast, or in a wrap. This salad is best eaten the day it's made.

Lebanese Bread Salad - Healty and Vegetarian Recipe

Hands-On Time 

 

30 

minutes 

 

Total Time 

 

40 

minutes 

Serves 4

Ingredients

2 

stale 7-inch pitas, split open

1 

cucumber, quartered and thinly sliced

14 

cherry tomatoes, halved

3 

scallions, thinly sliced

1 

small fennel bulb, cored and diced

2 

stalks celery, sliced

2 

tablespoons 

roughly chopped fresh mint

1/2 

bunch roughly chopped fresh flat-leaf parsley

1/4 

cup 

extra-virgin olive oil

juice of 1 lemon

1 

clove garlic, finely chopped

1/2 

teaspoon 

kosher salt

1/4 

teaspoon 

freshly ground black pepper

store-bought hummus (optional)

Directions

1. Heat oven to 350° F.
2. Place the pita rounds on a baking sheet and toast in oven until crisp and light brown, about 10 minutes. Break into bite-size pieces and set aside.
3. Toss together the cucumber, tomatoes, scallions, fennel, celery, mint, and parsley. Cover and chill.
4. Meanwhile, in a small bowl, whisk together the oil, lemon juice, garlic, salt, and pepper.
5. Combine the vegetables and dressing and fold in the pita pieces. Serve with the hummus (if desired).

One reason to have a beer today

Heading to Happy Hour tonight might actually be good for you. A compound found in beer hops may ward off Alzheimer's and Parkinson's diseases, according to new research published in the Journal of Agricultural and Food Chemistry.

The compound, xanthohumol (Xn), is an antioxidant, protecting brain cells from oxidative damage, which iscommonly linked to the onset of both diseases.

Xn may also help prevent many types of cancer, according to an earlier study. And while putting on the beer goggles can be hazardous to your health, having a drink every now and then may help your eyes. Occasional, but light, drinkers had a six percent less chance of developing visual impairment than people who hadn't had a drink for at least a year, according to a study published in the journal Ophthalmology.

Although wine often takes all of the glory, drinking beer moderately (defined as one drink per day for women and two for men, according to the CDC) offers many of the same health benefits. It may lower your risk of cardiovascular disease, Type 2 diabetes, and stroke, according to the Mayo Clinic. It can even make you think more creatively, a recent study shows.

Simple Low-Calorie Breakfast Recipe

Spinach and Parmesan Omelet

In a medium skillet coated with nonstick cooking spray, saute 1 cup chopped spinach and 1 tablespoon chopped scallion for 1 minute. Beat 2 eggs with a dash Tabasco; add to skillet. Cook until egg is cooked through, about 2 minutes. Flip and add 2 teaspoons grated Parmesan; cook 15 to 30 seconds. Serve with 1 slice toasted oat bread and 1/2 cup grapes.

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Damsel In Dior

10 RULES FOR A CHIC WORKPLACE WARDROBE

Whether your place of work is strict or relaxed, there is a certain level of refinement that should always be maintained — and things you should simply never do. Learn the 10 rules for building a chic workplace wardrobe.

1. Obey the rules, whether you like them or not. Dressing against office dictates won't impress the boss — or your colleagues.

2. Never show your midriff. Wear shirts of a proper length, and shun pants that ride too low.

3. Avoid revealing too much cleavage. Work is definitely not the place for it.

4. Keep your straps under wraps. Never let your bra show, and make sure your shirt is buttoned up properly.

5. And don't wear anything see-through without proper underpinnings, ever.

6. Keep your hemlines in check. Even if you have great gams, super-short skirts should be saved for evenings out or weekends. A few inches above the knee is the shortest you should go.

7. Save your flip-flops for the beach. And your sneakers for the gym. Wear a pair of simple flats for your commute instead.

8. Use your best judgment. Save slinkier styles, like lacy camisoles and strapless dresses, for the evening.

9. Try not to go too tight. The office isn't the right place to hug every curve.

10. Don't get too wacky. It's fine to express your personal style, but keep it refined. Crazy hats, over-the-top makeup, and raucous patterns or colors will make you see too eccentric.