Food for your FACE!

MOISTURIZING ORANGE FACE MASK

PREP TIME: 3 minutes

INGREDIENTS:

1/2 cup steel-cut oatmeal (you can substitute instant unflavored oatmeal)
juice from 1 whole orange
3 tablespoons plain yogurt with active cultures (greek yogurt is great for this!)
2 tablespoons honey
2 teaspoons dried orange peel (found in the spice aisle of most grocery stores)

DIRECTIONS:

Combine all ingredients in a small bowl.

Stir until well-mixed and combined. You're looking for a consistency that is thick, but not too runny so it will stay on your face. You can always add extra oatmeal to thicken.

Spread onto your freshly washed and dried face in an even layer, being careful to avoid the eye area. Leave on for 15-30 minutes.

Rinse this mask off with warm water.

Store any leftover mask in an airtight container in the fridge for up to one week.

A FOOD + WORDS ORIGINAL

---

This delicious recipe brought to you by FOOD + WORDS
http://foodpluswords.com/2012/02/moisturizing-orange-face-mask/

The Crispiest Spring Chicken

Roasted Quartered Chicken with Herb Sauce by Alexandriacooks.com

Slightly adapted from Martha Stewart

Serves 4

1 whole chicken (about 4 pounds), quartered and backbone removed, room temperature OR by the chicken quartered OR bone-in thighs will work (Nicole prefers bone-in thighs...it's easier)1 tablespoon plus 1/4 cup (optional, see notes in recipe) extra-virgin olive oil
kosher salt and freshly ground pepper
2 tablespoons red-wine vinegar
1 cup packed parsley or basil or tarragon (or whatever), chopped (or pulsed in food processor, see notes)
1/2 teaspoon minced garlic (or a couple of cloves, minced with herbs in the food processor)
1/2 teaspoon red-pepper flakes, or more or less to taste

1. An hour before baking, remove chicken from fridge, quarter it (if you haven’t done so already), and let it rest on a cutting board or the rimmed sheetpan you will use to roast it on. Preheat oven to 450 degrees.

Note: I find my chicken gets the most evenly golden brown when I roast it on the highest rack. This definitely creates a more smokey oven, but it does work nicely.

Pat chicken dry really well with paper towels and transfer to rimmed baking sheet (if it’s not already there). Rub chicken with 1 tablespoon oil; season liberally all over with salt and pepper. Arrange, skin-side up and roast until golden (or until a thermometer inserted into thickest part of breast (without touching bone) registers 160 degrees), about 30 minutes.

2. Meanwhile, make the sauce. I use the food processor, and because I omit the 1/4 cup olive oil and use the pan juices in stead, (which amount to about 1/4 cup; see notes below for following original recipe), I simply pulse the basil with the garlic, red pepper flakes, and red wine vinegar, then pour this sauce over the sheetpan after the chicken finishes roasting. If you like this idea, when the chicken finishes roasting, transfer it to a plate for a second, pour sauce over the pan, scrape up those crispy bits, return chicken to pan and let it rest for 10 minutes. Just before serving, spoon the sauce over the chicken pieces. I find that waiting to pour the sauce overtop helps keep the skin crispy.

Note: This is what the original recipe suggests: Transfer chicken to a plate. Pour off and discard fat from baking sheet; return chicken to pan. Whisk together remaining 1/4 cup oil, vinegar, parsley, garlic, and pepper flakes in a bowl. Season with salt. Spoon sauce over chicken and let stand 10 minutes before serving with accumulated pan juices and sauce.

http://www.alexandracooks.com/2014/05/14/the-crispiest-spring-chicken/

Coffee & Quinoa's Energy Bites

BLUEBERRY VANILLA CASHEW ENERGY BITES

 

Author: EricaHANDS-ON TIME

5 mins

COOK TIME

30 mins

TOTAL TIME

35 mins

 

INGREDIENTS

• 1 cup whole raw cashews
• 1 cup whole raw almonds
• 1/2 cup dried blueberries
• 1/2 cup golden raisins
• 1/4 tsp kosher salt
• 2 Tbsp honey*
• 1/2 tsp vanilla extract

INSTRUCTIONS

1. First, roast cashews and almonds. Preheat oven to 350 and spread cashews and almonds on separate baking sheets. Roast until golden brown, about 6 minutes for the almonds and 10-12 minutes for the cashews. Time will vary greatly depending on your oven, so check and stir frequently! (Or, using pre-roasted nuts totally works. Just make sure they are not salted!)
2. Remove from oven and add to the bowl of your food processor. Process until nuts are a coarse meal. Add in blueberries, golden raisins and salt, and continue processing until fruit is finely chopped. The mixture should stick together somewhat if you pinch it between your fingers.
3. Drizzle in honey and vanilla extract and pulse several times to incorporate. The mixture should now stick together easily. If it doesn't, pulse in another tablespoon of honey. Roll into balls and place on a plate in the refrigerator to firm up.
4. Store covered in the refrigerator. Enjoy!

NOTES

Inspired by Kind.
*Substitute maple syrup for a vegan version