Many of us tend to color our  hair and pretty often to say the least; I especially like to dye my hair black. So, to help my hair regain its elasticity and to aid in strengthen my strands I use my homemade Clarifying & Strengthening Conditioner.

Again, I only recommend using this if your hair IS in need of protein due to dying your hair using home coloring kits.  *If you are going try this mixture,  uses on hair that has been previously dyed for at least a month.

Watch as I show you how to make my  wonderful mixture using items in your kitchen.

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(Click the above image to see video)

 I’ve been a vegetarian on and off for 15 years.  More often than not, I’m a “carbatarian” (Consuming mostly carbohydrates)…who somehow,  married a man that eats EVERYTHING…LOL!  So in the interest of trying to help us eat healthier and stay on budget, I make meals that marry both of our eating styles.   From time to time, I plan to share some of the recipes I find that are somewhat easy and inexpensive to make.

It goes without saying that I don’t eat the chicken however, I do add a salad in the place of the chicken.  Just for those who care, we always add a salad to every meal.

Watch as I prepare one of my husband’s favorite pollotarian meals for under $15.00…Gourmet style!!

Interested in making braised chicken with spring veggies?  See the recipes below:

Total time to prepare: 40 minutes

HERE’S WHAT YOU NEED:

  • DUTCH OVEN OR a make shift dutch oven (deep pan with lid)
  •  1 tablespoon of extra virgin olive oil
  • bone in chicken thighs
  • 1/2 teaspoon of kosher/sea salt
  • 1/4 teaspoon of black pepper
  • 1 cup of low sodium chicken broth
  • 12 medium radishes (halved)
  • 3/4 pound of carrots (4 -5 chopped)
  • 1 teaspoon brown sugar
  • 2 tablespoons chopped fresh chives (optional)

LET’S BEGIN…

  1. Heat the oil in a dutch oven or pan to medium/high heat.
  2. Season the chicken 1/2 teaspoon of salt and 1/4 teaspoon of pepper.
  3. Cook until browned (placing the lip on top of pan), 6 to 7 minutes per side.  (When brown the chicken, the key is to only turn the meat when meat releases easily from the pan, don’t tug.  Tugging with risk ripping the skin and interrupt the caramelization process.)
  4. Transfer to a plate
  5. Spoon off and discard the fat.
  6. Return the pan to medium/high heat.
  7. Add broth and scape up any brown bits.
  8. Stir in radishes, carrots, and brown sugar.
  9. Place chicken on top of the vegetables and simmer, partially covered. Cook through 15-20 minutes.
  10. Sprinkle on chives as garnish.

 

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