Day 7 // Easy DIY Honey Egg White Yogurt Cucumber Face Mask

Day 7 is my own home recipe // Honey Egg-White Yogurt Cucumber Face Mask. It’s a change from the scheduled Wine-Infused Face Mask, but I didn’t have red wine and wanted to work in a moisturizing and soothing face mask instead. Growing up my mom taught me how to take care and pamper my skin with DIY natural ingredients found in the kitchen pantry. My favorite is the Honey Egg White Yogurt Cucumber Face Mask.

This DIY mask recipe has major benefits that will aid parched skin and fight against the environmental harm that inevitably affects the skin.

  • Honey can aid in the relief of irritated skin because of its mild antiseptic and antibacterial properties.
  • Egg whites contains many proteins, high in collagen, maintain the elasticity of skin and reduce the appearance of fine lines. (Remember to mix the egg white well enough to obtain a foamy egg white look).
  • Yogurt can help moisturize and contains lactic acid that will smooth and gently exfoliate your skin while reducing fine lines and wrinkles by tightening the pores.
  • Cucumbers aid and sooth sunburn, hydrate the eye area and cleanse the skin.

Ingredients

1 egg white

1 tsp honey

1 tsp fresh plain organic yogurt

8  thinly-sliced cucumbers *optional

Directions

  1. Beat the egg white with a fork until it turns a little frothy. Tip: Coolest way to separate the yolk from the egg whites.
  2. In a bowl thoroughly combine the egg white, honey and yogurt.
  3. Apply the mask on your cleansed face and leave it for 15 minutes until you feel it dry.
  4. Gently rinse it off with warm water.

Click here if you prefer to try the Birchbox Challenge Wine-Infused Face Mask instead.

About the Birchbox Challenge

Birchbox teamed up with a panel of all-star experts to bring a 31-day challenge to make 2015 your healthiest, happiest, most gorgeous year ever. I’m joining Birchbox on this month-long challenge and will share my success with #BirchboxChallenge. Make sure to also enter for their daily prize giveaways. Let’s do this together!

Day 6 // Turn Your Sandwich into a Salad | Birchbox Challenge

Skipping the bread doesn’t have to mean bland leafy greens leaving you hungry. This recipe for a tuna egg salad features creamy ingredients that are protein-rich and low on guilt.

Tuna Egg Salad with Avocado

Ingredients

1 can tuna (in water)

2 cups halved cherry tomatoes

1 medium Haas avocado, cubed

2 boiled eggs

1/8 tsp kosher salt

Freshly ground black pepper

6 cups chopped romaine lettuce

2 T Goddess dressing (I prefer Trader Joes’ Goddess Dressing)

Directions

1. In a mixing bowl, combine tuna, sliced cherry tomatoes, cubed avocados, cubed boiled eggs and salt.

2. Toss in the chopped romaine lettuce and dressing and mix gently.

About the Birchbox Challenge

Birchbox teamed up with a panel of all-star experts to bring a 31-day challenge to make 2015 your healthiest, happiest, most gorgeous year ever. I’m joining Birchbox on this month-long challenge and will share my success with #BirchboxChallenge. Make sure to also enter for their daily prize giveaways. Let’s do this together!

{ recipe } summer favorite eats | 4-ingredient avocado + tofu + tomato salad

{ recipe } summer favorite eats | 4-ingredient avocado + tofu + tomato salad via itsjoulife - http://wp.me/p3cljj-ep

Summer may be coming to an end, but the heat remains. This is another favorite summertime dish that doesn’t involve stove top cooking. My mother used to make this for me all the time. It’s a refreshing dish that satisfies taste, nutrition and ease. Best of all, the cherry tomatoes are from our garden.

4-ingredient Avocado + Tofu + Tomato Salad (and Soy Paste)

Serves: 3 to 4

Prep: 10 minutes

Ingredients

1 ripe avocado, cubed

10 ounces of soft tofu, cubed

2 cups cherry tomatoes, halved

3 tablespoons of Soy Paste

1 tablespoon of sesame oil (optional)

Directions

  1. Gently layer the avocado, tofu, tomatoes in a glass bowl.
  2. Mix the soy paste and sesame oil until well combined. Drizzle over everything.

{ recipe } summer favorite eats | 4-ingredient avocado + tofu + tomato salad via itsjoulife - http://wp.me/p3cljj-ep

{ recipe } summer favorite eats | easy peanut noodles

{ recipe } summer favorite eats | easy peanut noodles via itsjoulife - http://itsjoulife.wordpress.com/2014/08/24/recipe-summer-…peanut-noodles/ ‎

The warm summer weather calls for cool and refreshing dishes. Eating cold peanut noodles has been a childhood favorite. This dish is quick and easy and can easily be tailored to the season’s vegetables or what you like. I prefer to eat this dish with carrots, cucumbers, shredded rotisserie chicken and slice egg sheet, but others can top it off with broccoli, asparagus, bell peppers or toasted peanuts. You just chop, pour, mix and enjoy!

Easy Peanut Noodles

Serves: 4 to 6

Prep: 10 minutes | Cook: 15 minutes | Ready: 25 minutes

Ingredients

12 ounce pack of noodles (I like these Nanka Seimen Futonaga Udon Japanese noodles)

Dressing

1/4 cup creamy peanut butter

3 tablespoons soy sauce

2 tablespoons rice vinegar

1 tablespoon grated fresh ginger

1 tablespoon sesame oil

1/4 cup hot water

1 tablespoon Sriracha sauce

Toppings

1 medium-sized cucumber, julienne

1 medium-sized carrot, julienne

Optional: 2 cups shredded chicken (I use rotisserie chicken)

Optional: 1 cup sliced egg sheet

Directions

  1. Cook the noodles in a large pot of boiling water until done. Rinse in cold water to prevent the starchy noodles from sticking.
  2. Dressing: Place the peanut butter in a large measuring cup and place in the microwave to soften for 10 seconds. Combine in soy sauce, rice vinegar, fresh ginger, sesame oil, hot water, Sriracha. (Dressing should be thick, but pourable)
  3. Place the noodles in a large bowl and pour dressing. Toss.
  4. Serve dressed noodles in bowls and top with cucumbers, carrots (and chicken and egg).