March 31, 2012

Lemon Citrus Salt Body Scrub

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Who doesn't love soft, beautiful skin? 

I know I do.

And let's be honest, now that the weather is starting to brighten up, you're going to start breaking out those cute sandals and sleeveless tops and we all need to make sure our skin is soft, vibrant and ready for all the attention it's going to get.

This winter I made my Warm Vanilla Brown Sugar Coconut Body Scrub. It was so easy {and very cheap to make} so I bottled them up and gave them as gifts to all my family and friends for the holidays.

I loved the scrub so why not share the love... with my loves?

Well, I started getting calls and texts back from everyone that their jars were empty and they were ready for a refill. Refills, really? Must be better than I thought.
I know my bottle was empty as well so second and third batches were absolutely necessary and well on there way, but the beauty of it {besides my revitalized skin} was that each massive batch was still only about $10 in supplies... completely doable. 

As I probably mentioned before, our trip in the fall to the Von Trapp Resort in Vermont was where I really peeked an interest in homemade scrubs. The girls and I went to the spa for a treatment and I was offered salt or sugar scrub to exfoliate my skin... bliss. The masseuse and I were chatting and she mentioned that the sugar scrub doesn't exfoliate as much as the salt but really softens your skin leaving it very supple where the salt scrub is a much harder exfoliant for scraping away dead skin cells, leaving you with soft radiant skin. 

The other helpful hint she gave me in making my decision for my treatment was that if I had shaved my legs recently I wouldn't want to try the salt as it might sting in any sensitive spots. This ultimately led me to choose the sugar scrub because I had shaved my legs that morning for the hot tub.

Yes, this was a very rough vacation {wink:wink}!  
Naturally when I went to try my first scrub I used sugar, just as I had done in the spa however, now that spring is here and I want to rejuvenate my skin and get it ready for the warm summer sun I was ready for a fresh salt scrub.

Cute new flats and now fresh soft skin!
I am a huge fan of citrus in the shower. My shampoo's and bath bar's are all some version of a citrus blend, the smell is fresh and always wakes me up in the morning. How could I go wrong with a citrus salt scrub, it's the perfect vibrant combination.

I used a blend of all different grains of salt for texture. The awakening smell of the citrus juices and zest mixed with the sweetness of the coconut was fabulous... you could almost eat this mixture rubbed over fish or something. I actually bet 
you that would be delicious, just not after you've used this in the shower...yuk!

This citrus scrub is fresh and fabulous. Exfoliates and rejuvenates your skin leaving it soft, supple and moisturized from the natural oils so you don't have to worry about the salt drying out your skin. 

Share with your friends and try it for yourself, it's the spa treatment you can have everyday in your own home.
Lemon Citrus Salt Body Scrub


1/2 cup sea salt
1/4 cup kosher salt
1 1/2 tbsp coconut oil
2 tbsp lemon juice
1 tsp lemon zest

Mix all ingredients in a small bowl 

*Apply to hands, feet or body. Scrub thoroughly for 2-3 minutes. When done scrubbing, rinse briefly with lukewarm water and pat dry.
Recipe and photos by A Heathy Jalapeño 


March 28, 2012

Beer Braised Chorizo Tostada's

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I am so excited to be guest posting today for Carrie over at Bakeaholic Mama. It was back in January that Carrie guest posted for me here on A Healthy Jalapeño for her very FIRST guest post so I am happy that I finally get to return the favor. 
Carrie and I talked about how she was looking for me to share with you all a light and ethnic recipe that was sure to please. I was more than up for the challenge and seeing as how my favorite ethnic go-to cuisine is normally Mexican, I knew I had something super tasty and delicious in mind that would be sure to make YOU drool. 

As Carrie says "This may not be the lowest calorie dish on the block but it has so much going on". It has all of the key elements for filling your bellies with delicious fresh ingredients that when combined, create a party in your mouth. The true highlight of this dish is the beer braised chorizo because has such amazing flavor and will  actually fill your house with the sweet and spicy smell of the meat. I favor Mexican dishes because veggies and spices are super healthy by nature and you can add as much or as little as you'd like. Add a simple braised meat and wrap and you have created a delicious meal with tons of flavor that will fill you up without making you feel cheated.
Beer braised chorizo, organic refried beans, lettuce, pico de gallo, avocados and shredded cheese all thrown together in a tostada and drizzled with the most outrageous sauce... yup, this is one plate you will be sure to finish, but make sure you savor and relish each and every bite. 

Come on over to Bakeaholic Mama to see this delicious recipe and let Carrie know I sent you. I hope you all enjoy it!

March 26, 2012

Light Spinach Breakfast Squares {SRC}

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Did I ever tell you all how much I enjoy being a part of the Secret Recipe Club???

I have been a member for over 6 months now and ever time it's a new adventure and delicious dish. It doesn't matter the experience, the health conscious or the taste of each of these bloggers, each and everyone brings something delicious to the table.
This month I have the pleasure to introduce you to Daily Dish Recipes . I have spent weeks {well three to be exact} scanning over ever inch of this blog, recipe after recipe for what I was going to grab me and get me in the kitchen while still staying healthy and swim-suit ready.

I had some serious temptations with these caramel coconut cupcakes {I have a very soft side for coconut cupcakes thanks to my bestie Nicole, her's are amazing}. Then I wondered over to the homemade strawberry irish cream soda's and being that I have just made an Italian Soda, I thought this lined up perfectly with that delicious concept. I am Irish after all, so a soft drink like this, and homemade, had to be amazing. 
Well, as I perused and drooled and contemplated recipe after recipe, I finally landed on this fabulous breakfast treat. I have a weak spot for spinach and it sort-of screams out to me on a page when I am looking through magazines or recipes because the flavor is so light, yet the color and health benefits are hard to ignore. 
I saw the word spinach and eagerly waited on my slow {work} computer to load up the post... I was so excited. Breakfast and spinach is a combination I happen to obsesses over and try to create as often as possible {like having two poached eggs over spinach on and english muffin Sunday morning at brunch, washed down with just a few bloody mary's}. 

But why not have something as delicious cooked at home?

I mean, I will always be up for Sunday brunch with never-ending bloody mary's but on those off days that I can't get there... you better believe I am turning to recipes just like this.

This delicious spinach breakfast recipe was passed along by a friend and I was so happy to come in counter with it. An easy was to get everyone eating their spinach and loving it too. 

Breakfast just got better, and easier too. Eat immediately or save the rest to reheat and eat the rest of the week. The most important meal of the day is now in squares and is going to start your day right.

Light Spinach Breakfast Squares
Servings: 6


1 cup Bisquick
2 egg whites
1 egg
1/4 cup almond milk
1/4 cup red onion, finely chopped

Second layer
1 10oz pkg. of frozen chopped spinach, thawed

1 jalapeño, diced
1 1/2 cup reduced-fat cottage cheese (1% milk)
3/4 cup monterey jack cheese, shredded (I used HeluvaGood with jalapeno's)
1/2 cup Parmesan cheese, grated
2 egg whites
1 egg
1 tsp garlic powder

Preheat oven to 350 degrees. Remove the thawed spinach from package, and press dry with a towel, removing as much moisture as possible.

In one bowl, combine the first five ingredients. Spread the first level of batter into a greased 11″X7″ baking pan. In another bowl, combine the second layer of ingredients and gently spoon the mixture over the batter already in the pan. Sprinkle with any remaining monterey jack cheese to top.

Bake, uncovered, at 350 degrees for 28-30 minutes or until cooked through and golden brown. Check to be sure it is cooked all the way through, by inserting a toothpick into the center. It should come out clean. 

Serve hot.
Photos by A Healthy Jalapeño 
Recipe adopted by Daily Dish Recipes

*Helpful Hints: Store in an airtight container in the refrigerator. Once cooked it can be frozen, but I recommend cutting it into squares first and storing them not touching in an airtight container lined with waxed paper. When ready to eat, remove a piece from the freezer, wrap loosely in a paper towel, and heat in the microwave for 1 minute, turn or flip, then add 30 -45 seconds or until hot.
calories 251
fat 9g
 cholesterol 92mg
  sodium 725m
 carbohydrate 21g 
fiber 2g
 protein 20g

Last Post: Blood Orange Italian Soda


March 24, 2012

Blood Orange Italian Soda

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Winter ran away too early this year. In fact, I don't know if it really ever showed it's face? This week marks the first of spring but the temperatures outside here in Connecticut tell otherwise because it's been high 70's and even into the 80's for a couple of weeks now.

Beautiful, beautiful. 
Well as much as I love the springtime, flip-flops and sun dresses, I didn't get to sneak in a few last minute winter-fresh recipes. Not fair. I was at the grocery store the other night and they still had blood oranges on the shelf so I had to grab a couple and get to work on a drink I have been eyeing all winter long.

Winter or spring, I was going to get juicing! 

Paul and I occasionally go to Stew Leonard's, especially when we want a really nice cut of meat, and I have to admit more than once I ended up picking up their fresh Limeade and their Blood Orange Soda. Who could resist? Plus, they are great to have on hand for instant cocktail mixers... way better than the junk you get in the liquor store.

This homemade soda uses simple syrup to sweeten up the beverage and even though I normally use raw sugar for everything, you are better off with traditional sugar as it dilutes easier. You could also use agave nectar here instead of the simple syrup since agave dissolves almost instantly in cold beverages.
Blood oranges are a winter fruit but as I said, I was able to find them this week in the grocery shop. If it's way past the point of peek season for you then use this same recipe with other fruits like regular oranges, peaches….or grapefruits! You might need to adjust the amount of simple syrup based on your desired level of sweetness if you are working with a more bitter-tasting fruit. Even better, you are now making soda at home instead of buying those high sugar, no nutritional value soft drinks. What's better than that?

Put on your apron and get juicing... it's so going to be worth it!
Blood Orange Italian Soda
Yields: 1 pint soda
Time: 5 minutes

Simple syrup
1 cup sugar
1 cup water

2 large blood oranges
2 cups sparkling Italian mineral water
2 tbsp prepared simple syrup (or to taste) OR agave syrup

To make simple syrup, combine sugar and water in a saucepot on the stovetop and bring to a simmer. Simmer and stir until all sugar has been dissolved. Take the pan off the heat and let cool before storing your simple syrup in the fridge (I store mine in a mason jar and it lasts me about two weeks or so).

To make your Italian sodas, juice oranges and strain the juice through a sieve and into a large glass. Add soda water and homemade simple syrup to taste. Serve.

*Add 1-2oz of your favorite liquor and turn this soda into a Saturday night cocktail  (see here).

Photos by A Healthy Jalapeño
Recipe adopted by Eat.Live.Run

Featured in: Foodbuzz's Top 9