Healthy Aloe Mom

Do you like to pamper yourself, but don’t have the money to go to a spa?  Here are a few things you can do at home to help with the rejuvenation process.

Foot Soak

A foot soak made with lemon and mint will invigorate and brighten them.

Fill a basin or pan full of cool water, put some slices of lemon in and a handful of mint (after rubbing them to release the natural oils).  Slide your feet in and let them lemon brighten them and the mint invigorate them.  The aromatherapy with be uplifting.  Soak at least 10 minutes.  Pat them dry then massage with foot  cream.

Oily skin facial

Refresh your oily face with lemon and cornmeal.  The lemon regulates the oil production and the cornmeal softens your skin.

In a small bowl mix together 1 tablespoon of lemon juice, 1/4 cup of plain yogurt and 1/4 cup of cornmeal.  Wash your face then use this mixture and massage it into your skin.  Leave it on for about 10 minutes then splash it off with warm water.

You can save what is left for 2-4 days in the refrigerator in a air tight container.

I got this recipe from Woman’s Day Magazine.

2-for-1 Pasta Primavera

Serves 8 (4 Dinners and 4 Lunches)

Active: 15 min    Total: 35 min

1 box (about 14 oz) whole wheat penne

2 Tbsp olive oil

1 1/2 lb zucchini, quartered lengthwise, sliced crosswise

1/2 lb yellow summer squash, quartered lengthwise, sliced crosswise

1 Tbsp minced garlic

1 box (9 oz) frozen peas

1 can (14 1/2 oz) reduced-sodium chicken broth

12 oz plum tomatoes, chopped

Serve with grated parmesan and crushed black pepper

1.  Bring a large pot of salted water to a oil.  Add pasta and cook as package directs; drain pasta and return to pot.

2. Meanwhile, heat oil in a large nonstick skillet.  Add zucchini and yellow squash; cook, stirring often, over medium-high heat 5 mintes or until crisp-tender.

3. Add garlic and peas; cook  1 minute or until fragrant.  Stir in broth and bring to a simmer.

4. Pour vegetable mixture over pasta.  Add tomatoes; toss to mix and coat.  Transfer about 8 cups of pasta to a plastic container with a tight fitting lid and refrigerate up to 2 days.

For lunches use the 8 cups you have in the refrigerator and toss it with Italian dressing or a little red wine vinegar for a healthy pasta salad lunch.

Per serving:  251 cal, 11 g pro, 47 g car, 7 g fiber, 4 g fat (1g sat fat), 0 mg chol, 179 mg sod