You only get one face (unless you're Joan Rivers), so how important is it to you? On a table in my parent's foyer is a photo of me at 13.  I had more acne than I care to remember, and after my bout with acne during that hormonal period in my life, my face had dark spots from the aftermath.  I used everything from Noxzema to Clearasil, but after doing research I discovered there are simply better products than the ones you pick up on the shelf at Wal-Mart and Target.  A very dear friend of mine turned me on to Sephora, and my face hasn't been the same since.  The consultants sort through the myriad of products, and will select the best products based on your skin type and will construct a regiment that will improve damaged skin and maintain healthy skin.  I LOVE the fact that the products contain all natural "goodies" (i.e. citrus, rosemary, willow bark, etc) and have very few synthetic ingredients.  Today many people are taken aback when they discover my age, as they often assume I'm much younger.  I have to say a healthy diet and exercise help (and perhaps some genetics), but after my visit to Sephora, I've noticed dramatic improvements to my skin.  This is an investment that you should make if you care about your skin.  Below are the products I use, and you should too if you have oily/combination skin.  If you aren't certain of your skin type or unsure as to what products are right for you, visit your local Sephora TODAY! Your skin will thank you.

1. Boscia Clarifying Detox Mask (Use one time a week at night)
2. Korress Wild Rose 24 Hr Moisturizer SPH 6 (Use every morning after cleansing skin *Use an SPH that corresponds with the amount of sun exposure you face on a daily basis)
3. Boscia Smoothing Facial Polish (Use exfoliators once weekly)
4. Korress Brightening and Illuminating Vitamin C Mask (Use one time a week at night)
5. Perricone MD Firming Facial Toner (Use twice weekly)
6. Shiseido White Lucent Brightening Cleansing Foam (Use every day)
7. Dr. Brandt r3p eye Triple Peptide Cream (Use day and night under eye after cleansing/toning regiment)

Remember you'll need a cleanser, moisturizer, toner, exfoliator, detox mask, brightening mask, and eye cream (if you have my same skin type).  Just formulate a routine that corresponds with your schedule.  Shaving your face exfoliates, and I factored that in with my skin regiment, which is why I only use my Boscia exfoliator once a week.  Sephora.com can help you determine your skin type, and it's a great idea to visit the site and jot down some products you're interested in before you visit the store.  A beauty consultant will tell you if your selected products will be most effective for your skin care needs.  Well, what are you waiting for? Visit Sephora.com today!  

SN: Finding the perfect product also involves trial and error.  So don't be afraid to try different products, and always consult a professional to help you make prudent decisions.

Mom always said, "Marty eat your veggies, or you'll get no dessert".  I'm sure we've all heard that line.  Well, in order to get that big slab of chocolate cake, I'd manage to down the veggies on my plate.  As one gets older, the palette does change with maturity.  Today, I can't get enough of veggies.  I like them in my Italian dishes, to accompany an entree, or I enjoy raw veggies.  Well, why not make your veggies the headliner at your next meal.  I will show you how to make an easy vegetable stir fry that is healthy, economical, and delicious.

What you'll need:

• A wok (got mine from Ikea for $7.00)
• Wooden utensils

You can use any veggies you like, but here are the ones I use:

• Red & Yellow Bell Peppers (One Each)
• Red Onion (One)
• Snow Peas (One Pack In the Pod)
• Baby Corn (One Can)
• Broccoli (One Frozen Bag of Florets or Fresh Broccoli) 
• Water Chestnuts (One Can)
• Sprouts (One Pack)
• Basmati or Jasmine Rice
• Wok Oil
• Stir Fry Sauce (Low Sodium)
• Chili Powder
• One Head of Cabbage

Directions

1. Chop Bell Peppers, Red Onion, Cabbage (use 1/4 to 1/2 of cabbage), and Broccoli to prep them for wok.  Chop as fine as you would like.  Do not use a food processor.
2. Heat wok over medium heat and add wok oil.
3. Heat a sauce pan with water for rice.
4. Add veggies one at a time, and stir using wooden spoons.
5. When water in sauce pan is boiling, add rice, and follow cooking instructions.
6. You will add as many of the vegetables according to personal taste and according to the number of servings you will want.  Lightly season with Chili Powder.
7. Stir veggies in your wok for a good 10-12 minutes, and slowly stir in stir fry sauce.  Blend sauce with the vegetables according to taste for another 7-10 minutes.
8. Remove rice and wok from heat, and serve.  ENJOY!!!

The really great thing about this recipe is you can add poultry, beef, pork, or seafood to it very easily.

Okay, if you haven't figured it out, I love shrimp.  In fact, due to my pescetarian lifestyle, seafood is the only meet I consume.  So what is one to do when you want sphaghetti, but you're tired of tofu, ground soy, or going meatless?  Tah da! I figured, hell, if shrimp and cocktail sauce go hand in hand (and cocktail sauce is tomato based), then shrimp must marry well with the tomato sauce I use in my spaghetti.  So my dear readers, I have another quick, easy, and affordable recipe for you.  Here's what you'll need:

Ingredients:

• 31-40 ct peeled and deveined shrimp (thawed)
• 1 jar Ragu Tomato Sauce (I prefer Sundried Tomato & Sweet Basil Pasta Sauce)
• Spinach Spaghetti
• Vegetarian Pepperoni
• Shredded Mozzarella Cheese
• Bird's Eye Pepper Stir-Fry (Use according to taste)
• Paprika
• Pepper
• Chili Sauce
• Italian Seasoning
• Minced Garlic
• 1 teaspoon Smart Balance
• Canola Oil

Directions:

1.  In a medium frying pan, heat canola oil (enough to coat the bottom of the pan.
2. Add Minced garlic and butter, and stir to distribute across the pan.
3. Add thawed shrimp to mixture, and sprinkle lightly (paprika, pepper, chili sauce, and Italian seasoning).
4. Cover shrimp (allow shrimp to cook for 5-7 minutes max.  While shrimp are cooking add tomato sauce to a medium sauce pan, and heat on low. Cover.  
5. Remove shrimp from frying pan, and place in a small bowl.  Set aside.  Allow shrimp to sit in garlic/butter mixture.
6. Add canola oil to frying pan once shrimp is removed (enough to coat bottom of pan).  Fry veggies, until slightly browned (or to your taste).  Allow veggies to cook for 7-9 minutes.
7. Place veggies in tomato sauce.  Then, using a slotted spoon, remove shrimp from bowl and add to tomato sauce.
8. Add vegetarian pepperoni to tomato sauce, and stir contents into tomato sauce.
9. In another medium sauce pan, boil hot water, and add spinach spaghetti.
10. Once spaghetti is cooked al dente, remove from boiling water and place in strainer.  Run cool water over pasta for 15 seconds and add to serving bowl.

Time to EAT!!

I tend to put the pasta on my plate first, then the tomato sauce (with shrimp, veggies, and pepperoni), and sprinkle with cheese to taste.  The fun thing with this recipe is its versatility.  You can add shrimp, beef, or whatever horrific meat you meat-eaters choose.  Enjoy with red wine and yummy garlic bread.

About 12 years ago I was grotesquely over weight.  At 215 and 5'3" I was no looker.  Fashion, being my first love, prompted me to do something about my obesity, as none of the ensembles I would put together looked even remotely close to the visions I saw in my head.  By taking a good look at myself (physically and mentally) I began a journey that would change my life! The key was that I had to be ready and willing and DETERMINED to make these changes.

1. Eat breakfast! Time is not an excuse, neither is not being hungry.  You HAVE to have breakfast to get you going.  Without it, your metabolism gets off on a slow start.  If time is a factor, Kashi makes some wonderful granola bars that you can just grab and eat while on the go.  If you're not very hungry, two eggs and toast, or a granola bar will suffice.  
2. No matter what, you need to incorporate exercise in your life!  A simple walk here and there just won't do it.  Devote at least 30 minutes of your time (at least 3 days a week) to a great cardio workout (treadmill, elliptical, etc), and 15 minutes to abs and weight training.  Talk to a trainer at your gym, and they can develop a great workout plan for your busy schedule.  Trainers will develop a plan that is effective without being time consuming.  (Side note: Trainers can also refer you to a dietician to help you with a great meal plan).
3. Take it easy!  Fad diets are always a bust.  Diets that promise weight loss but cut out many of the nutrients you need are unrealistic, and your weight will come back, usually two fold.  Moderation, and cutting a lot of saturated fats, sodium, and processed foods from your diet are key.  At the same time, get some fruits and veggies, and remember carbs aren't the enemy as long as you derive them from healthy unprocessed foods.  Refined sugars and sweets are packed with the carbs you don't need, while fruits and veggies have the carbs your body needs for energy.  And FIBER UP!  Your body will thank you.
4. Get Vitamin savvy.  A great multi-vitamin from places like GNC will help you along the way to living better.  
5. Get rid of the stress.  Face it, we all deal with some levels of stress.  Stress at very low levels is okay, but high doses will actually cause weight gain.  Find methods to relieving your stress, and channeling the negative energy into positive energy.  An evening stroll, exercise, listening to music, reading a good book, yoga, or writing poetry are all great ideas.  Find what works for you, and kiss that stress good by.

These are a few steps that will not only help you live better, but they will make you feel great!  Your health will improve, and make you "feel" more alive and will sharpen your mind.  For more tips subscribe and follow to my blog today!

What a day!  When I got home about an hour ago there was only one thing on my mind -- FOOD!  Lately I've been satisfying my hunger by fixing a very simple, but very fulfilling (and very delectable) meal.  Ladies and gents I'd like to introduce to you my version of the shrimp po'boy.  This meal is very easy to make and very economical.  In less than an hour your taste buds will thank you when you sink your teeth into this healthy vegetarian-friendly entree.  Here's how to make it:


You'll need (find these at your local grocery store):

• Cobblestone Mill Whole Wheat Rolls
• Smart Balance Light Extra Virgin Olive Oil Buttery Spread
• 31-40 ct peeled & deveined thawed shrimp (let someone else do the dirty work)
• Tony Chachere's Original Creole Seasoning
• Muenster Cheese slices (I buy store brand cheese)
• Cole Slaw (store brand blue cheese slaw tastes great!)
• Birds Eye Pepper Stir-Fry (1/2 cup)
• Paprika
• Hellman's Light Mayonaise
• Canola Oil
• Worcestershire sauce

Hardware:

• Double sided-Griddle
• Medium Frying Pan
• Bread knife
• Small/Medium sized bowl

Directions

1. Preheat your oven to 350 degrees, and place griddle (grill grated side up) inside oven.
2. While oven is heating, place your frying pan on your stove top, and warm the eye by using med-low heat.
3. Use a small amount of canola oil (just enough to coat the pan.
4. Add two teaspoons of buttery spread to pan, and allow butter to melt.
5. Add thawed shrimp to frying pan, and sprinkle shrimp lightly with creole seasoning and Worcestershire sauce and cover (let shrimp cook for 5 mins max or until opaque in color).
6. While shrimp are cooking, slice open whole wheat roll, and spread buttery spread on either side.
7. Place whole wheat roll, open side down on griddle grates for 3-5 minutes (you'll get those lovely grill lines on your bread -- sweet!).
8. Remove shrimp (and the yummy broth) from heat, and place inside bowl. Set aside.
9. Flip roll in oven over, and add one slice of cheese to roll (fold cheese in half and tear; add cheese slices to one side of the roll long wise).
10. Re-coat bottom of frying pan, and add peppers to frying pan.  Cook until brown, and remove from heat (5-7 mins).  
11. Remove roll from oven.  Add slaw to non-cheese side, and place peppers on top of cheese.
12. Add about 8 shrimp on top of cheese and peppers.  On the slaw side, squeeze (or spread if you have the non-squeeze mayo) a small amount of mayo on top of slaw.
13. Add a dash of paprika to either side of sandwich.

EAT!!!

The end result is an explosion of savory flavors in your mouth that you will not soon forget.  Place your left over shrimp in a tupperware dish so you can warm them up in your microwave and prepare another sandwich when your stomach is rumbling.

Like this recipe? Leave comments as to whether you liked this recipe or not, and ways you could improve it.

In an attempt to elevate your mind and 

broaden your horizons, I thought I’d share

some of my favorite dishes with you.  

In a nod to my fellow vegetarians

and individuals that aspire to integrate

more vegetables in your diet, you’ve got 

to try this simple recipe. Please your palette

when you sink your teeth into this

Makhouda D'aubergine (Crustless Tunisian Eggplant Frittata)

with a fresh salad and your favorite wine.

SERVES 4 -6 

Prep Time: 45 min

Cook Time: 2 hrs

Ingredients  

•      1 large globe eggplant

•      salt, for sprinkling

•      1/4 cup olive oil           

•      1 medium onion, finely chopped              

•      1 red bell pepper, seeded, de-ribbed and diced              

•      8 large eggs          

•      1 handful chopped fresh parsley (about 1/2 cup packed) or coriander or cilantro leaf

•      4 garlic cloves, minced

•      8 ounces gruyere cheese, cut into 1/4-inch cubes

•      1/2 cup dried breadcrumbs

1 Teaspoon Tunisian Spice Blend (Bharat) or a mixture of:

•      1/2 teaspoon black pepper, 1/4 teaspoon cinnamon and 1/2 teaspoon rosewater

•      about 3/4 teaspoon fine salt

•      harissa, to taste (North African hot pepper paste) (optional) or cayenne pepper 
        to taste (optional)

•      lemon wedge

Directions  

1.     Peel and cut the eggplant into 1/2-inch dice.

2.     Sprinkle generously with salt and place the cubes in a colander to drain for 
        about 20 minutes.

3.     Rinse and pat dry with paper towels.

4.     Preheat the oven to 400ºF/200°C

5.     In a large skillet over medium heat, heat the olive oil and cook the 
        eggplant, onion, and pepper, stirring occasionally until golden 
        and soft, about 20-25 minutes.

6.     Transfer this mixture to a colander to drain off as much of the oil as possible.

7.     In a medium bowl, mix the eggs and add the herbs, garlic, cheese and bread crumbs.

8.     Add the eggplant mixture.

9.     Season with the bharat, salt, and a small spoonful of the optional harissa 
        or cayenne pepper.

10.   Grease a 2-quart soufflé dish

11.   Pour the egg mixture into the dish and bake in the middle of the 

        oven until golden brown and  puffed in the center, 40-45minutes 

       (a knife inserted into the center should come out clean).

12.   Let cool for 10 minutes before unmolding onto a serving platter 

       (you can also just leave it in the dish).

13.   Cut into wedges or squares to serve.

14.   Serve hot or at room temperature with lemon wedges on the side.

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