Nikki’s Coconut Butter

January 23, 2014

Yes, you heard me right. Not peanut butter, not almond or cashew butter …. COCONUT BUTTER!!!

Nikki’s Coconut Butter

I first heard about Nikki’s coconut butter a few months ago whilst casually surfing the ‘net, and have wanted to try it ever since. I am a huge fan of everything coconut, so I was pretty sure I would like the product. Their coconut butter is also soy free, gluten free, dairy free and egg free, making it perfect for someone with these intolerances. The hard part was actually deciding what flavor to get.

They have 5 flavors:

-Pumpkin Spiced Donut
-Macadamia Nut Cookie
-Vanilla Cake Batter
-Chocolate Hazelnut Brownie
-Honey Pecan Pie

Yeah, they all sound amazing right? After hours of arduous decision making (kidding), I finally chose to get the pumpkin spiced donut. And I am glad I did. IT IS AMAZING. The consistency is definitely not what I expected though. I was expecting a creamy and smooth product, sort of like how you would imagine peanut butter. But it is actually quite hard, although honestly that does not bother me much at all. And you could also microwave some of the butter or heat it up in a pan to make it creamier and more spreadable. I have taken to just eating it straight out of the jar with a spoon hehe, but you can use it on bread, crackers, in smoothies, and in a variety of desserts (which is something I really want to test it with!!).

As you can see it didn’t take long for me to start eating …

As with all things though, even though this is a healthy product, it doesn’t mean you can eat as much as you want of it. It is relatively high in calories and fat, so make it work for how much food/calories you need a day. Overeating on something healthy is still overeating, so be sensible. I find that eating desserts with wholesome ingredients such as Nikki’s Coconut Butter makes it easier to stop because it does not have all the same nasty chemicals and preservatives in a lot of processed and junk foods which make you crave them. The only bad thing about them is that they only currently ship within the US and to Canada, but hopefully they will be able to ship worldwide soon enough!

Have any of you tried Nikki’s Coconut Butter? Let me know by commenting below!

Honestly yours,
Alice

Disclaimer: I was not paid to advertise this product, I like this product very much and wanted to share it all with you since I am always on the lookout for awesome new and healthy products 🙂

Beauty

Facial Oils – the new way to moisturize

January 21, 2014

I have always had good skin, thanks to the genes given to me by my Thai mother who has wonderful skin, yet I’ve always been interested in ways to keep my face and body smooth and free from environmental and aging damage. Even though I am only 21, I am keenly aware that if you want beautiful skin when you’re 40, 50+, you really have to start now. And I’m not saying you need to start investing in expensive beauty creams like ‘Creme de la Mer’ and whatnot. I believe that a great starting point is to start using facial oils.

Facial oils are a wonderful and natural addition to your beauty routine. I know it sounds counter-intuitive to slather an oil on your face (“Won’t I just become a grease ball?!”), but it really does work. And instead of just giving you all empty and opinion based claims, I did some research and my own experimentation to help back up my statement. That is what this blog is truly about after all – giving solid and sound advice that has been stripped away from all the marketing and PR (public relations) fluff.

I found several articles touting the benefits of certain types of facial oils, and finally found some views from dermatologists on them. I thought it was important to voice the opinions of dermatologists because they are experts about our largest organ: skin. Dr. Gervaise Gerstner is a celebrity dermatologist and has described facial oils as “an excellent way to get antioxidants and vitamins quickly into the skin … Oils are absorbed quickly, and soften the appearance of fine lines.” Basically what Dr. Gerstner is saying is that oils will not leave your face oily and greasy (as they are absorbed quickly) and that they will actually give your skin a lovely and glow-y look. Furthermore, David Colbert, a dermatologist from New York, has said that oils are gentle and do not irritate the surface of your face which makes them perfect for people with sensitive skin.

Hopefully by now I have got you convinced that you should use facial oils. But Alice, I hear you ask, what facials oils should I use and how should I even use them? Great question – I encourage you to experiment with a range of facial oils and see what works best for you. I have tried jojoba oil, rose hip oil (might I mention that Miranda Kerr is also a fan of rose hip oil?) and sea buckthorn seed oil so far. I do not personally like sea buckthorn seed oil. It did make my skin extremely soft and is great for people with rosacea buuuut .. it smells gross lol.

Sea buckthorn seed oil and rose hip oil

My personal favorites so far are Rose Hip Oil and Jojoba Oil. Both oils were really lightweight and saved me during winter from having a disgusting dry and cracked face. To apply it, I would recommend using just three to five drops and to put them on the cheeks, forehead and neck. Never forget the neck, as the neck is one of the first tell-tale signs of ageing!! I still really want to try sweet almond oil, argan oil, pomegranate seed oil, and baobab oil so keep an eye out for a future post on those 🙂

Before trying ANY new beauty routine, I urge you to consult your doctor first, especially if you have highly sensitive or problem skin. Go to your local dermatologist and ask for an allergy test, and once you are cleared for usage, go ahead and experiment! Please let me know how they work out for you, and what your favorite facial oils are 🙂

Honestly yours,
Alice

Sources
Best Health
StyleList
Fox News Magazine

Friday Fare, Health

Friday Fare a collection of healthy recipes

January 17, 2014

Hey everyone! Welcome to the first edition of Friday Fare a collection of healthy recipes.

Friday Fare is going to be a regular weekly post (may become bi-weekly during the uni semester though unfortunately) where I will be posting healthy and filling breakfast, lunch, or dinner recipes. Why did I choose ‘Friday Fare’ as opposed to ‘Monday Meals’ or ‘Tasty Tuesday’? Well a) I wanted to be original and b) ….

Which is exactly what I will be doing. Posting a range of foods, especially of a particular type – the healthy and nutritious type 🙂

The first edition of Friday Fare features one of my favorite simple meals that can be eaten for lunch or dinner. What I made for you all today is a simple stir-fry featuring a lean protein – shrimp, carbohydrate source – sweet potato, healthy fats – coconut oil, and plenty of fresh vegetables. It only took me about 30 – 40 minutes to make (chopping, cooking and everything) and is such a delicious and nutritious meal! The photo below shows you all the ingredients you need to make this delicious stir-fry.

As you can see, you really do not need many ingredients at all! They are all relatively cheap as well, although I know shrimp is not that cheap but if you buy it frozen you can get some great deals. As you can see, I did not put a measurement on how much salt or cumin to use. This is because I think you should spice and salt the stir-fry according to how you like it. As a rule of thumb though, you can start off with a teaspoon of salt and cumin, and then add more if you like the flavors.

The secret to making my vegetables quickly and in a healthy way is my beautiful steamer … Ta da! I do not know what I would do without this baby. I literally chop up my veggies and throw it in my steamer and then put the steamer in my microwave for a few minutes. I know some of my old housemates will recognize the steamer, they loved using it 😉

Alright, now that you know what ingredients to use, and how to make the veggies, I will now tell you how to make it and nutritional value of this dish.

Healthy and filling shrimp stir-fry with sweet potato and steamed veggies

1. Make sure you have done your prep work – this includes chopping, getting all your spices out, and etc.

2. Throw the chopped broccoli and sweet potato in your steamer and microwave for 5 minutes. If you do not have a steamer, you can mimic the steaming action by placing the vegetables in a frying pan and adding about 2-3 tablespoons of water and then placing a lid on top of the pan. Check it every few minutes to see how soft the veggies are.

3. Whilst the veggies are being steamed, get a frying pan and heat the coconut oil in the pan until the coconut oil has melted (coconut oil is usually found cold-pressed so is in a solid state).

4. Then put your diced garlic and shrimp in the pan and fry until the shrimp is pink on each side. Lightly season the shrimp with some salt and cumin, and add half of your half tablespoon of chicken broth. Once the shrimp is cooked, place the shrimp on a separate plate for now (we will come back to it shortly).

5. Put your spinach into the frying pan with a splash of water. And no, not a Niagara Falls splash, just a tablespoon or so of water. This will create a nice steaming effect for the spinach. I typically just steam my spinach in the pan because since the sweet potato and broccoli take longer to steam and soften, if I add the spinach in with them, it will come out a pile of mush!

6. Now your sweet potato and broccoli should be steamed. Take them out of the steamer and add them to the spinach in the frying pan. After a minute or two, add the shrimp back into the pan so all the flavors mesh together.

Voila, and there you have it! A really simple, healthy and quite filling meal. If you do feel as if you want more food, feel free to add some more sweet potato, shrimp or veggies as you wish. Keep in mind that this will change the nutritional values of what I posted below. Adjust it to your own unique daily caloric needs 🙂 If you are weird like me, you can chop an ounce of Parmesan and nibble on that whilst enjoying the stir-fry (Parmesan has a surprisingly high protein content).

Mmmmmmm. As you can see, I am a chili fiend so added some chili powder to it. I hope you all enjoy the meal! Let me know if you would like me to post meals with specific ingredients, anything you can think of!

Nutritional Info
Calories: 343
Protein: 30 grams
Carbohydrates: 54 grams (mostly all from the sweet potato which has 41 grams in one cup)
Fat: 6 grams
Fiber: 14 grams

Honestly yours,
Alice

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