As a product junkie and skincare fanatic, I’ve tried numerous skincare products and routines since my early teens. Moving into my 40’s, I’ve tried to change up my regimen to include a serum morning and night and a little bit heavier of a moisturizer, preferably with anti-aging benefits. I’d tried samples of some Perricone MD moisturizers before, but they were so tiny I could only try them for a day or two.
Thanks to Influenster, I was able to receive a recent VoxBox featuring Perricone MD’s Face Finishing & Firming Moisturizer. This lightly rose-scented cream is hydrating but not too rich. It smooths, plumps and firms skin and is perfect for daytime use. I’ve been using it now for over a week and I can definitely tell the difference. My skin is clear, moisturized and healthy-looking. Some of the fine lines around my eyes have been smoothed out and my face just feels soft and smooth.
If you’re looking for a good anti-aging moisturizer, definitely give this one by Dr. Perricone a try! You can find the product at Sephora, who currently has several excellent coupon codesfor some extra freebies.
With three kids, a husband and a full-time job, finding quick and easy dinner recipes is super important. I’ve found the quickest options include frozen or pre-packaged items. My go-to’s are store brand organic frozen veggies. For this skillet, you’ll need a pound of raw frozen shrimp, a package of frozen green beans, some oil or butter, a medium onion, a clove of garlic, salt, pepper and your favorite hot sauce (mine is Cholula!).
Thaw out your shrimp – I usually do this by running warm water into the bag and letting it sit for about five minutes, then draining and repeating until all shrimp are thawed. Remove shells and tails and set your shrimp aside. Cook a package of frozen green beans in the microwave according to the package directions. Put 1 1/2 tablespoons of olive or vegetable oil or butter in a saucepan over medium heat, then dice half of a small onion and one or two cloves of garlic. Sprinkle on some salt and pepper, and let the onions and garlic cook down for a few minutes. Add your shrimp and season with some more salt, pepper and a few dashes of hot sauce. Cook the shrimp for a few minutes on one side, then flip them over to finish cooking. Add your cooked green beans in for just enough time to coat them with seasoning and sauce, then plate and serve! Yum.
I’m always looking for quick, easy, meal-prep options that are also healthy. For a while, my go-to breakfast was some egg whites, salsa and cheese nuked for about a minute and a half in the microwave to cook the eggs. Then I discovered Green Giant’s veggie spirals, especially the zucchini spirals. The quick-cook package makes meal prepping for the week quick and easy. I can just throw the package in the microwave to cook the veggie spirals from frozen, then divide the package contents across a 12-cup muffin tray. Drop in some onions, cheese, fill the cups about 2/3 of the way with egg whites, then top with salt, pepper and any herbs I want and it’s a quick cook in the oven for about 15 minutes at 375 degrees for a batch of yummy, healthy mini veggie frittatas.
Once the mini frittatas have cooled, you can drop two at a time into plastic bags and store in the freezer. It’s easy for my husband and I to each grab a bag of these to take to work and warm up in the microwave. Voila – the problem of how to enjoy a quick, healthy breakfast is solved!