Cinnamon Vanilla Lip Scrub

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 See those little grains of sugar on my lips in the picture?

They really do help with flaky chapped lips.

A few years ago I read an article that said you could mix a little sugar and a little water together, rub it over your lips, and it would remove the flakes.  However, I thought different ingredients would be more beneficial.

The winter cold makes skin and lips very dry, and it can even become painful, so if you’re having this problem, this is the solution!

This is a basic “recipe”.  You should be able to find all of the ingredients in  your kitchen.

Plus it’s edible and the taste kind of reminds me of cookie dough.  Score!

Here’s the recipe:

1 tsp. coconut or olive oil

2 tsp. sugar

1/8 tsp. vanilla, real or imitation

2 pinches of cinnamon, powdered

 

If you’re using coconut oil, make sure it is melted and then add the rest of the ingredients.  Mix well.

 

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If you’re using olive oil, just mix all the ingredients together.  Keep it in a tight container.

 

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Scrub it into your lips for 30-60 seconds.  Let it sit for a few minutes so your skin can moisturize.  Then wash it off.

 

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Apply chapstick.  See how smooth and pretty!  No more winter lips!

Here’s how the ingredients work:

Coconut oil is a natural moisturizer but it doesn’t have the chemicals or wax like many chapsticks in the store, making it an all-natural, effective lip moisturizer.

Sugar is a natural exfoliant which removes the flakes and dead skin cells.

Vanilla tastes good.

Cinnamon naturally brings blood to the surface of skin, which means it can smooth out harsh lines in your lips.  No more deep, chapped lines!

 

I hope you guys like these natural beauty tutorials!  I have a lot more going because they’re not only effective, but they’re so much cheaper than those store bought items!

Stay Serendipitous!

XOXO Sara

 

 

Scrambled Eggs with Garlic Toast and Marinara Sauce

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Hello everyone!

I hope you’ve had a wonderful weekend and a great Monday.  Unfortunately, I was sick today which means a day off school but also means that I was hungry and ready to create.

This recipe popped in my brain when I discovered that we didn’t have any toast for my scrambled eggs. 

It was a sad moment.

Fortunately, this came out of it and it was a really, really good thing.

I kind of like to think of this recipe as an Italian eggs benedict.  Which is probably what I should name it…we’ll see.

I wanted to pair this with turkey Italian sausage, but we didn’t have any.  Next time.

Here’s the recipe:

4 slices baguette (I keep a pre-sliced bag in my freezer so there’s no waste)

2 Tbs. olive oil

1 garlic clove, peeled

1 egg + 1 egg white

2 Tbs. milk

Salt and Pepper, to taste

2 Tbs. shredded Mozarella (I used 2%)

2 Tbs. warm marinara sauce (I used a spicy marinara sauce that I will post soon, but you can always use jarred if you prefer)

 

In a pan, heat olive oil.  Place the baguettes in the pan and let each side toast.  When they’re done toasting, use the garlic clove and rub it over the toasts until they smell nice and garlic-y.  I would put them on a pan in the oven to keep them warm in the meantime.

While the toasts are in the pan, mix the egg, egg white, milk, salt, and pepper.  Add to a greased pan and scramble the eggs.  Add the cheese and let it melt.

Spread the marinara sauce on a plate.  Place the eggs over the sauce, and place the toasts on top.  I would have liked to put the toasts on the bottom with the eggs and sauce on top, but there was too much egg.  If you want a nicer presentation, just use one egg. 

 

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This recipe was too much for me, so I would make it for two people, especially if you are serving this with other sides.

It ended up being really good and I will definitely be making again, hopefully making it prettier!

And I will be adding sausage…

Stay Serendipitous!

XOXO Sara

Coconut Oil Hair Treatment

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Hi guys!

Lately I’ve been hearing a lot about how good coconut oil is for you hair, skin, and health.  I’m trying to grow my hair out right now (about 3 years ago I cut off over 10 inches and kept it short for a few years), so I decided the healthier my hair, the faster it will grow.

I really liked how shiny and healthy the coconut oil ended up making my hair.  I also saw that it is a great moisturizer so I put some on my face.  It leaves your skin a little oily, but it is also absorbed quickly.  I am definitely a coconut oil fan!  I recommend doing this around once a week, however, I am not a hair professional so if you have any concerns, please contact your hairdresser first!

If you’re worried about it ruining your colored hair, no worries!  I have some coloring in my hair and the oil did not make it fade or strip my hair in any way.

Here’s how to do a coconut oil hair treatment!

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Put about half a tablespoon of *organic extra-virgin coconut oil* in a bowl.  I have more than half a tablespoon in that bowl, but I used way too much!  If you get too much, don’t worry!  You can put in back in the jar.

You now need to liquify the oil because coconut oil becomes solid in the cold.  You can either put a small bowl of oil in a larger bowl filled with hot water to melt it (shown above) or you can microwave it in 10 second intervals.  I tried both and microwaving it is easier.

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There we go!  All melted.  As you can see, it will be clear.

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Dip your fingers in the oil and massage it into your scalp until your hair is completely covered in oil.  Massage it for about 10-20 minutes, depending on your patience. 

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You will want to put your hair into a bun when it is finished.  If you put it in a ponytail, there is a risk of the oil getting all over your furniture, clothes, etc.  Leave the oil in for about 1-2 hours.

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Wash your hair with shampoo and just a little bit of conditioner.  Do not put the conditioner in your roots because the oil makes your hair look greasy enough!  To keep it from looking greasy, I have to wash it with shampoo twice.  You may need to wash it more, or just once.  Just make sure you really scrub and rinse!

After, comb your hair.  I did not put any products in my hair, and I just let it dry over night.  However, I’m sure you could style your hair how you please.

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My hair looked really shiny and wasn’t frizzy even after sleeping on it overnight.  I left it natural like I normally do.  This is definitely going to be part of my hair routine from now on!

I haven’t been doing it long enough to know if it makes my hair grow quickly, but it does look healthier!  I’ll let you guys know if I notice a difference.

Let me know how it works for you.

Stay Serendipitous!

XOXO Sara

How to Cut an Onion the Right Way Video

Hi everyone!

I got a request from another blogger to do a video from my last post “How to Cut an Onion the Right Way”.  This is my first video so it’s not perfect and I messed up a few of the words.  Sorry!  If you have any more requests for videos, I’m open to it as long as I have time.  Just let me know 🙂

I also apologize for the audio.  I can’t figure out how to make it louder so I will have to work on that!

How to Perfectly Cut an Onion

If you have any questions, you can email or comment and I will reply ASAP!

Also, I’m now on YouTube as Serendipity by Sara so check out my videos on there too!

Stay Serendipitous!

XOXO Sara

Baked Breaded Ravioli

Hi guys! 

This weekend when I was out of town at my cabin, I made delicious baked, breaded ravioli.

It was served with pesto pizza my mom made, and salad.

Oh, and my basic marinara sauce which is so good on just about anything.  I’ll post that soon.

Did I mention that these are easy?  Because they are so easy, and could probably even be made healthy if you want.

The pictures are kind of dark because it just gets so dark so early up in the mountains!  Anyways, here you guys go!

Ingredients

1 bag frozen ravioli

1/2 c. buttermilk (1/2 c. milk + 1/2 Tbs. white vinegar mixed and left to sit for 10 minutes)

1 c. bread crumbs (you could even make homemade whole wheat crumbs)

1/2-1 Tbs. garlic powder, depending on your taste

1/2 Tbs. Italian seasoning

1/2 c. parmesan cheese

Salt and pepper, to taste

 

First, boil water and add the ravioli.  Boil them for about 3-4 minutes, and then drain.  Do not rinse.

While the ravioli are boiling, combine the breadcrumbs, garlic powder, italian seasoning, parmesan, and salt and pepper.  Put the breadcrumbs in one shallow dish, and the buttermilk in another shallow dish.

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Dip each ravioli in the buttermilk.  Completely cover it.

 

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Dip each ravioli in the breadcrumbs until they are coated.

Line them on a greased baking sheet.  I forgot to take a picture, which was very sad becasue they looked so cute.

Bake them at 350 degrees for about 10 minutes.  They won’t really get browned, so don’t be alarmed!

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Serve them with marinara sauce, salad, French bread and you’re all set!  They’re delicious.

Let me know what you think!

Stay Serendipitous!

XOXO Sara

How to Cut an Onion the Right Way

Hi everyone!

This weekend I had a wonderful vacation full of snow, sledding, and many movies.  But now that I’m back, I’m ready to start cooking and crafting all over again!

Many people do not know how to properly cut an onion and opt for the harder way (the one where the onion falls apart resulting in frustration and uneven pieces).

Here’s the way to do it:

What You’ll Need

Onion(s)

A cutting board

Chef Knife

Paring Knife

Paper Towel

 

Cut the top of the onion off with your paper towel on the cutting board.  The paper towel will keep extra dirt from the onion off of your board.  When you cut it, make sure you are NOT cutting the root or your onion will fall apart.  (Sorry, I forgot to get a picture of this).

 

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To peel the onion (without getting onion smell under your fingernails), use the pairing knife and carefully place it under the skin.  Gently pull it off piece by piece.

 

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Using your pairing knife, cut around the rim of the root (the end with little sprouts).  Do NOT cut the onion.  Just the rim or again, the onion will fall apart!  Then, just pop the root off and it should look like that!

 

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Cut the onion evenly in half.

 

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Cut lines up the onion.  Do NOT cut all the way through.  You will cut to about 1/2 an inch before the end as seen in the picture.  The thickness of the lines will depend on how big you want your dice.

 

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Now cut across the onion to make your dice.  Again the thickness will depend on how big you want the dice.  Once you get to the top of the onion, you’re done and ready to add it to your recipe!

Wasn’t that easy?  And it didn’t fall apart!

Also, I’m really sorry that I’m so bad at explaining things.  If you have any questions, you can email me or ask in the comments!

Stay Serendipitous.

XOXO Sara