Health Tips for Today - Low Fat Recipes
Here are some of simple and healthy Low Fat Recipes :

Chicken, edamame & ginger pilaf

Make this healthy rice pot for a mid-week supper - crammed with fibre and vitamin C. Health Tips for Today - Low Fat Recipes.

Ingredients

• 2 tbsp vegetable oil
• 1 onion, thinly sliced
• thumb-sized piece ginger, grated
• 1 red chilli, deseeded and finely sliced
• 3 skinless chicken breasts, cut into bite-sized pieces
• 250g basmati rice
• 600ml vegetable stock
• 100g frozen edamame / soya beans
• coriander leaves and fat-free Greek yoghurt (optional), to serve

Directions

1. Heat the oil in a medium saucepan, then add the onion, ginger and chilli, along with some seasoning. Cook for 5 mins, then add the chicken and rice. Cook for 2 mins more, then add the stock and bring to the boil. Turn the heat to low, cover and cook for 8-10 mins until the rice is just cooked. During the final 3 mins of cooking, add the edamame beans. Sprinkle some coriander leaves on top and serve with a dollop of Greek yogurt, if you like.

Chilli pepper pumpkin with Asian veg

This five-spice roasted squash dish is healthy and simple - the perfect midweek supper. Health Tips for Today - Low Fat Recipes

Ingredients

• 1 small pumpkin or ½ butternut squash, cut into chunks (seeds removed), no need to peel
• 2 tsp sunflower or vegetable oil
• 1 tsp each mild chilli powder and five spice powder
• 175g thin-stemmed broccoli
• 175g bok choi, quartered
• 2 tbsp low-sodium soy sauce
• 2 tbsp rice wine vinegar
• 1 tbsp honey
• 1 lime, ½ juice, ½ cut into wedges
• few coriander leaves

Directions

1. Heat oven to 220C/200C fan/gas 7. Toss the pumpkin in the oil, then sprinkle on the chilli powder, five-spice, 1 tsp black pepper and a pinch of salt, and mix well. Tip into a roasting tray in a single layer and cook for 25-30 mins until tender and starting to caramelise around the edges.
2. About 5 mins before the pumpkin is cooked, heat a wok or large frying pan and add the broccoli plus 1-2 tbsp water. Cook for 2-3 mins, then add the bok choi, soy, vinegar and honey, and cook for a further 2-3 mins until the veg is tender. Add the lime juice, then divide between 2 plates with the pumpkin, coriander leaves and lime wedges.

Oven-baked fish & chips

Give this classic combination a healthy makeover by oven cooking the ingredients instead of frying. Health Tips for Today - Low Fat Recipes.

Healthy benefits
We have halved the fat and calories of this traditional favorite by cooking it in the oven instead of frying. Although potatoes don’t count towards your 5-a-day, they’re a useful source of vitamin C as well as B6, potassium and manganese.

Ingredients

• 880g/ 1lb 12 oz floury potato, scrubbed and cut into chips
• 2 tbsp olive oil
• 50g fresh breadcrumbs
• zest 1 lemon
• 2 tbsp chopped flat-leaf parsley
• 4 x 140g/5oz thick sustainable white fish fillets
• 200g/ 7oz cherry tomato

Directions

1. Heat oven to 220C/200C fan/gas 7. Pat chips dry on kitchen paper, then lay in a single layer on a large baking tray. Drizzle with half the olive oil and season with salt. Cook for 40 mins, turning after 20 mins, so they cook evenly.
2. Mix the breadcrumbs with the lemon zest and parsley, then season well. Top the cod evenly with the breadcrumb mixture, then drizzle .0with the remaining oil. Put in a roasting tin with the cherry tomatoes, then bake in the oven for the final 10 mins of the chips’ cooking time.

Spiced turkey with bulghar & pomegranate salad

This superhealthy North African style salad uses turkey baked in a parcel to retain all the delicious juices. Health Tips for Today - Low Fat Recipes.

Make it veggie

Halloumi & bulghar salad for 4: Thinly slice a 250g pack halloumi, then marinate as per turkey recipe. Make the salad as per turkey recipe, adding 3 tbsp halved black olives. Grill halloumi, turning halfway, for about 5 mins, until golden and crisp on each side, then serve with the salad and a dollop of Greek yogurt.

Ingredients

• 2 tbsp each chopped dill, parsley and mint
• zest and juice 1 lemon
• 1 tbsp harissa paste
• 500g/1lb 2oz turkey breast fillets
• 2 tbsp white wine or water
• 250g pack bulghar wheat or a mix- we used quinoa and bulghar mix)
• 2 tomatoes, chopped
• ½ cucumber, diced
• 100g pack pomegranate seeds

Directions

1. Heat oven to 200C/180C fan/gas 6. Mix together half the herbs, half the lemon zest and juice, and all the harissa with some seasoning. Rub the turkey in the marinade and leave for 5 mins (or up to 24 hrs in the fridge).
2. Lay out a large sheet of foil. Put the turkey and marinade, and wine or water, on top, then cover with another layer of foil, fold and crimp the edges to seal. Transfer the parcel to a tray, then bake for 30 mins until cooked through.
3. Meanwhile, make the salad. Cook the bulghar following pack instructions. Drain, then mix with the remaining herbs, lemon zest and juice, plus the tomatoes, cucumber and pomegranate seeds. Slice the turkey and serve on top of the salad with the foil parcel juices poured on top.

Please read our previous post Health Articles - Why Do We Hiccup?

Also some of our related post Health Tips for Today

Hello everyone, hope you are well! I’ve had a funny old couple of days to report on. Yesterday I was hit with a mystery tummy bug so I feel like I’ve been playing catch up with myself since then! Monday had actually got off to a good start with pancakes for breakfast:

Strawberry and Coconut Grain Free Pancakes (vegan, serves 1)

• 1/2 cup of gram / chickpea flour
• 1 tbsp of coconut flour (optional)
• 1 tsp baking powder
• 1/2 cup of non dairy milk (I used kara coconut milk)
• 1/4 cup of water (don’t add this if you are not using the coconut flour)
• 1/2 tsp of coconut extract or 1 tbsp of desiccated coconut
• Oil for frying (I used coconut oil)
• 1 punnet of strawberries
• 1 tbsp of softened coconut butter
• 1 tbsp of syrup – maple / agave etc (I used coconut nectar)

Begin by mixing the flours and baking powder together in a bowl. Add the coconut milk, 1/4 cup of water if using and the extract / desiccated coconut and combine well. Heat a frying pan to medium high, add the oil for frying then pour out the batter to your desired pancake size. While the pancake is frying you can add a few chopped strawberries into the batter before flipping. Keep the pancakes under the grill to keep warm as you use all the remaining batter. Plate up the pancakes spread with coconut butter and top with chopped fresh strawberries. Pour over your syrup and dig in!

These were delicious, the subtle coconut flavour pairs so well with the sweet strawberries and the pancakes themselves are lovely and spongy with an almost custardy taste from the gram flour, yum!

We decided to have a trip into town for a coffee, it was chucking it down again! Outfit of the Day:

Trench: Debenhams, coral tee: Topshop, turquoise and gold necklace: Forever 21, tan leather belt: Topshop, tan leather bag: Mango, turquoise ring: Forever 21, skinny jeans: H&M, tan leather boots: ASOS.

I got the trench out again, hope this weather improves soon!

Lunch was leftover roasted veggies with a baked sweet potato, hummus and salad. It was delicious, I’m not sure if this is what made me ill but 2 hours after eating this I started feeling very poorly indeed :-(

However I am lucky as whenever I tend to get a poorly tummy it never seems to last much longer than a few hours. By 7pm I was craving peanut butter so I knew I was on the mend. I decided to make myself a Cure All Green Smoothie:

This contained romaine, spring cabbage, frozen banana, frozen mango, ridiculous amounts of crunchy peanut butter, coconut water (for rehydration), spirulina, ground ginger (can help combat nausea). I then topped it with chopped crystallised ginger (again, for the nausea) plus freeze dried berries and chocolate covered sunflower seeds, cause a girl needs some form of chocy when she’s feeling sorry for herself! This was perfect though, it really settled my poor tummy. After I ate this I started feeling so much better, I was actually ravenous so had a bowl of granola with apple and coconut milk too.

This morning I felt almost back to my usual self so started the day with Yoga For Runners. I followed that with a green juice containing cucumber, celery, lemon and ginger. A little later I had this wonderful bowl of muesli:

Two chopped apples, my home mix muesli, brown rice puffs and kara coconut milk. I love how the chia seeds and oats in the muesli absorb the milk!

This evening I headed to the gym and did 30 minutes of cardio intervals on the usual machines before heading to my body pump class, unfortunately the instructor didn’t show up! I was gutted as I had been really looking forward to the class. I ended up just doing a few squats, lunges, rows etc with the bars on my own instead.

Dinner was whole wheat spaghetti with spiralised courgettes and a lentil, tomato and mushroom sauce topped with fresh basil and olives:

Such a great meal! Dessert was a pumped up version of my raw cacao coconut frappe in a bowl as I used a scoop of chocolate sun warrior protein powder instead of the cacao for the added protein post workout:

So good!

I know that for a lot of people dry toast is all they can stomach when they are ill but that green smoothie really did the trick for me! What is your cure all meal when you’ve been ill?

Camera cable found so here is a quick pic from last night. My outfit was the same as posted about here but I was out at Tesco and saw this lovely bright blue silky vest top by Florence and Fred, it was only £10 so a total bargin! It was a really great night and the first time I've seen a lot of people since losing the weight. Lots of people commented and that was lovely.

Hi blog friends! Hope you have all enjoyed the last day of August. I started my day with the return of an old friend – Davina McCall in the form of Davina’s Super Sculpt DVD workout. I really enjoyed doing this DVD again. I’m going to add the additional 10 minutes of upper body work in next time just to make sure I get a really good session!

Breakfast was a bowl of fresh blueberries and a chopped nectarine with some jumbo oats, full fat Greek yoghurt, a tablespoon of sunflower and pumpkin seeds plus some local honey comb.

 

Just delicious, I love Greek yoghurt with honey and blueberries – one of my favourite combos!

I had a really busy morning at work and didn’t get to eat my lunch until well past 1pm so I was starving! I had a simple chicken salad (my body was craving something simple and free from too many carbs after the barbeque and cake yesterday!) containing a shredded chicken breast with a good bit of pepper, oak smoked chilli and paprika grounded over it plus cucumber, red pepper, spring onion, cos lettuce and spinach. I added a squeeze of lemon juice over the top. I also had a tub of strawberries and blackberries.

 

Simple and delicious.

Later this afternoon I had some caramelised onion hummus with carrot and sugar snap peas for dipping.

For dinner I was inspired by this recipe from Yotam Ottolenghi for Fried Cauliflower with Tahini. This is my healthier version!

Stir Fried Cauliflower with Tahini Dressing (serves 2)

• 1 head of cauliflower chopped into small florets
• 6 spring onions sliced lengthways
• 1 tablespoon of oil
• 1 tablespoon of light tahini
• 2 tablespoons of Total Full Fat Greek Yoghurt
• Juice of half a lemon
• 1 tablespoon of fresh chopped mint
• 1/2 teaspoon of ground cumin
• 2 cloves of garlic crushed
• water
• Salad to serve

Start by making the dressing: mix the tahini, yoghurt, crushed garlic, lemon juice, mint and cumin together in a bowl. Slowly add water to the mixture until it has the same consistency as single cream. Heat the oil in a wok and stir fry the cauliflower for 5 – 10 minutes over a high heat until starting to brown. Add the spring onion and continue to stir fry for another couple of minutes. Toss the stir fried cauliflower and spring onion in the dressing then serve with a big salad.

My salad included spinach, cos lettuce, cucumber and sugar snap peas. This was very tasty and filling. The tahini and garlic flavour was quite strong so you could half the amount of these ingredients if needed. I loved the middle eastern flavours in this recipe too. As the cauliflower was stir fried instead of deep fried this makes it a much healthier version than the original recipe.

For desert I had a chopped apple and two chopped figs with 2 tablespoons of muesli and soy milk

In last nights blog post I mentioned that I would be tidying out my handbag to start using my new autumn winter one. Here’s a quick snap shot of what I carry around with me everyday.

Umbrella, digital camera in case, note book, current book I’m reading (I’ve been trying to finish Eat, Pray, Love for months!), Celia Burtwell fold up bag, iPhone and case, little tin containing green tea bags, headphones, keys, purse (green leather from Dune), mini make up bag containing mirror, philosophy hand cream, korres wild rose lip butter, mini paul smith perfume, mini hair brush, kirby grips and hair tie. My hand bag was from TKmaxx. Its nice and big so that I can fit my work files and net book in when I’m working.

I think the contents of our bag says so much about us. I love the work of Nathalie Lecroc who paints ‘portraits’ of womens bags like this:

So beautiful, I would love to have one done for me! Apart from the usual purse, keys, phone what essential items do you carry in your bag? People usually think I’m crazy for carrying green teas bags around with me!

Before I go I was tagged by the delightful Becky to answer these questions about myself:

1. What is your favourite recipe website? – I love blogs for finding recipes but my favourite single website is the Guardian Recipe Search. Lots of interesting recipes such as the Stir Fried Cauliflower I made for dinner.

2. What are your fitness ambitions? – My current fitness ambition is to complete my first half marathon in under 2 and a half hours (secretly I’m hoping for under 2hrs15 but I don’t want to pressure myself).

3. And what are your non-fitness ambitions? – I still want to do more travelling and eventually start a family. I would love to explore opportunities to work for myself doing freelance work – either related to my work in the community and voluntary sector or writing articles on healthy living topics.

4. What made you start your blog? – I started my blog to help me stay on track with my health and fitness goals after I’d lost some weight. I also wanted a space to be able to talk about the things I’m passionate about – healthy food, fitness, fashion and style!

5. What are your guilty pleasures? – Singing loudly to Madonna in my car on the way to work, listening to disco music while I clean my flat and watching comedies with Seth Rogen over and over again!

6. If you could live anywhere in the world, where would that be and why? – This is such a tough one! I have two places I would love to live. No 1 would be New York City. I visited a couple of years ago and I just loved everything about the place, especially the shopping and the food! No 2 would be Brighton on the south coast of England. I just adore this town, I love the shops and cafes, the architecture, culture and being near the seaside.

 
7. What is your motivation for getting, and staying, fit and healthy? – My motivation has always been how it makes me feel both physically and mentally. I feel a million times better eating healthy food and exercising regularly than how I felt when I ate a lot of processed foods and didn’t exercise. The biggest difference has been in my confidence, self esteem and general happiness and wellbeing.

8. How would you spend a perfect Sunday? – My perfect Sunday would start with a light breakfast in bed with the hubby– probably a bowl of fresh fruit. Then I would get ready (in a lovely outfit of course!) and head into town for a look around the quayside market followed by stopping at a cafe for coffee and brunch. Then it would be off home to chill out with a good book and a pot of tea or perhaps some baking before making a lovely dinner and finishing the day with an indulgent bath before falling asleep in front of the TV!

Thanks for those questions Becky!

Tomorrow I have more goodies for review to show you and my favourite things about autumn. Hope you’ve all had a great day! x

Well it has been exactly 31 days since I started my January Kick Start Plan. I haven’t drank coffee or caffeinated tea (except green tea), I haven’t ate heavily processed foods, refined sugars, soy milk, dairy, eggs, or any other animal products and I have ate a shed load of fruits and vegetables, nuts and seeds and lovely fresh juices.

And I’m feeling awesome! I also apologise in advance for the long winded post but I feel I have loads to talk about!

I know some people would have been pretty put off by the ‘detox’ word, and I guess you could describe what I have done as a kind of detox, but it hasn’t really felt that restrictive. The focus for me has been on filling up on amazing healthy foods which have left me feeling vibrant, allowed me to sleep better than I have in a long time and improved my skin.

Some of the delicious foods I have been eating include:

Green smoothies and fruit smoothies

  Blended quinoa porridge

Cashew cream with fruit and granola

Nori wraps with cashew ginger pate

Cabbage wraps with home made broccoli, courgette and olive hummus

Salad beasts

Moroccan butternut squash and chickpea tagine

Soya bean and veggie thai green curry

Raw chocolate!

Even though I hadn’t drank a lot of coffee or ate buckets of sugar I still experienced a ‘detox’ headache in the first few days. In the middle of the month my energy levels dipped – although I think this was mostly due to improper fueling than the plan itself, but now I’m feeling really good and brimming with energy.

The plan I have followed has also meant that for the last month I have been vegan.

source

I went vegetarian last year after doing some reading and coming to the conclusion that it was the right path for me. I really wasn’t sure how I would deal with the vegan element of the plan, especially as I wasn’t eating processed foods or lots of soy products. I was actually amazed at how well I did. I can honestly say I have not missed animal products one bit. This leaves me in a difficult position. Do I continue to remain vegan or do I go back to being a veggie?

At the moment I feel more comfortable being a vegetarian that eats vegan most of the time. I think that allowing myself the flexibility to occasionally eat free range eggs and dairy (organic as often as possible) is right for me at the moment, plus I have a fridge full of feta and veggie parmesan cheese that needs using up! However, I really do think I’ll end up eating a mostly vegan diet overall, and I’m really happy with that.

What I have missed is coffee!

I love my flavoured coffees a couple of times a week, I feel like I’m having myself a little treat and I have really missed that. Detox tea just doesn’t cut it! I’ve also missed being able to eat more tofu and my spiru-tein protein powder (I’ve left these out as they are heavily processed and contain processed soy). 

So, at the beginning of the month I was carrying 4lbs ‘Christmas’ weight which came off pretty easily and on top of that I have lost an additional 5lbs, which I did not need or want to lose. I know I have some issues around fueling properly and eating enough when working late to figure out, but that’s for another post, and believe me I have a few thoughts I need to get out of my head on that! My new training plan has also gone very well – I wanted to focus on improving my plank hold time, work towards doing a full press up and work on my abs and general muscle tone. I’m really happy with the tone I have in my arms, especially my shoulders and my back. My stomach is definitely looking more defined too!

I last took my measurements at the end of November and since then I have lost an inch from my waist and hips and 5lbs. Current stats: height 5’6, weight 8st 11lbs, bust 35.5 inches, waist 26.5 inches, hips 33 inches.

All in all I feel I’ve had very successful January, but I still need to suss out how I can eat better to maintain my weight and not lose anymore. In fact I’d feel more comfortable gaining a few pounds but as I said, I could write a full post on this so will save my thoughts for then.

There’s also a few things I’ve done during the plan that I will continue to do:

• Make my own hummus rather than shop bought
• Drink freshly made juices
• Make my own almond milk
• Eat more raw foods
• Enjoy home made salad dressings full of good fats
• Eat lots of yummy raw chocolate!
• Take a vegan multi vit every day
• Add spirulina to my smoothies (gotta love that green!)

How has January gone for you? Have you started any new habits that you will continue on with into the rest of the year?

Before I go here’s a few pics of yesterday’s eats including a yummy new recipe! Before going to the gym I had a slice of sprouted wheat bread with apple pear spread and a detox tea:

I ran 5 miles in 45 minutes doing speed intervals on the tread mill and was chuffed to stick it out longer than my usual 30 minutes! I then did 15 minutes on the step machine, bike and cross trainer at a steady state for a total 1hr 30 minute cardio workout.

When I got home I made a fabulous big green smoothie containing spring greens, two nectarines, small frozen banana, pineapple coconut water, 2 tablespoons of peanut butter, spirulina, matcha and maca. I topped it with half a pack of Bear Coco Cherry Pie Granola and goji berries:

So good! A little later I had a fresh green juice made with two apples, a pear, cos lettuce, celery, cucumber, ginger and lemon:

For a late lunch / early dinner I had a Beetroot, lentil and sunflower seed pattie on top of a huge super salad:

The salad contained lettuce, carrot, red onion, red pepper, cucumber, sprouts, herbamare seasoning, braggs and some cool oil. As I had lots of beetroot to use up I thought I’d try making up a new recipe based on the roast veggie and sunflower seed patties I made a while ago.

Beetroot, Lentil and Sunflower Seed Patties (makes 4 large patties)

• 3 medium beetroots, roasted until tender
• 1 tin of green lentils, drained and rinsed
• 3 tablespoons of sunflower seeds
• 1 tablespoon of ground flax
• 1 tablespoon of water

Add the roasted beets and lentils to a food processor and blend until the mixture starts to come together but still has a little texture. Add the ground flax and water and lightly blend again. Put the mixture into a bowl and add the sunflower seeds, mixing well. Form into 4 large patties. Wrap in cling film and refrigerate for at least on hour before cooking (can also be frozen). I coated mine in a little spelt flour and fried on a medium high heat in coconut oil for 10 minutes a side. The flour coating just makes them a little crisper. These don’t hold together amazingly well so you have to take care when flipping them!  These are so good, love the nutty little sunflower seeds!

I followed this with some blueberries and pomegranate seeds:

Then I was up and out for James work leaving do. It wasn’t a big  night out, just a few drinks after work. I always drink soda water with ice and lemon when I’m driving. When we got home I had a cocoa orange nakd bar, 4 chopped apples (two shown here) and a cup of sleepytime tea:

As I’m off work this week we are having today as a bit of a chill day. I’ve been trying to re organise the kitchen a bit and have made my first attempt at Socca which is a pancake / flatbread type dish made with chickpea flour, I know its going to be a big favourite of mine from now on! I’m also going to make some cookie dough balls! I’ll share pics and recipes tomorrow. Hope all your weeks have got off to a great start!

This summer will be my first summer since I've lost weight. In the past I used to hate the summer, I wished that I could wear little tops and shorts like other women and not feel hot and sweaty and uncomfortable in my own skin.

Cyprus 2004 - size 16 around 13st, and not feeling my best :-(

I want this summer to be my best yet! I have a couple of holidays coming up - I'm off to Majorca with my family in three weeks and I'm planning a trip down to Brighton to stay with my Aunt and Uncle at some point too. I also have a couple of weddings and engagement parties to attend as well.

This summer I want to feel confident, healthy and happy. I'm going to set myself a little three week challenge to make sure that I'm in the best possible shape for my holiday and the rest of the summer.

This is not particually about losing any weight, although I wouldn't mind dropping a few pounds so give myself a 'cushion' for any holiday weight gain. I see this challenge as more about feeling and looking my best!

Here's what I plan to do -

Diet

I do most of these things anyway, but I just want to remind myself of some key things I need to do and a few things I need to avoid!

• Drink loads of water - to hydrate and give glowing skin
• Start the day with a warm water and lemon - to detox and support the liver
• No regular tea or coffee - caffeine can dehydrate and contribute to cellulite
• No Alcohol - its only for three weeks and I'm not a big drinker anyway!
• Eat at least 5 portions of fruit and veg - helps to base meals on fruit and veggies, provides antioxidants, fibre, fills you up and gives you loads of vitamins!
• Eat only 'good' carbs to fuel workouts - quinoa, sweet potatoes, wholemeal  / brown rice noodles and spelt pasta
• Eat healthy fats, but not too much - nuts, seeds and nut butters and oils, but no more than two portions a day. Essential for healthy hair, skin and nails.
• Plenty of lean protein - whey powder, greek yoghurt, cottage cheese, tofu, quorn, chicken, turkey, fish, helps skin and muscles repair, keeps you fuller for longer.
• Beware of sugars - reduce sugar consumption as much as possible, including intake of sugary fruits. Too much sugar can disrupt blood sugar balance and lead to cravings and wanting to eat more.
• No (unplanned) snacking! - try to keep to planned meals and snacks when possible to avoid excess calories. I may replace some of my snacks with a protein shake to help keep me full and control sugar cravings, but I will only do this for a couple of weeks.  

Exercise

Continue with training plan for June which consists of 3 cardio workouts - running and high intensity interval training (HIITs), abs and core exercises, plus two DVD's that incorporate strength training and one cardio and strength mix workout focusing on upper body. I'm focusing on my upper body for two reasons, firstly to save my legs for running and secondly - I think I could actually make some difference on my arms, shoulders, abs and back in time for my hols. Nice defined muscles will definitely give me a confidence boost!

Beauty

This is where I feel I need to make some improvements in my usual routine. Although I love my pamper sessions I haven't had one in weeks and my skin, hair and nails could really do with some TLC! I have loads of great ideas from all the tips you guys left as part of my giveaway post earlier this month which I will be putting to good use! I have a few particular things that I will be trying to improve with this routine - I have rough bumpy skin on my upper arms, I have some old stretch marks and sagging skin due to weight loss and I have dry, damaged hair that needs some care. My complexition isn't too bad (its probably the best its ever been) but during my TOTM its gets oily and I get breakouts.

• Deep condition hair - twice a week
• Use specialist creams on arms and problem skin areas (I have bio oil and Eurerin cream) - once a day
• Use gradual fake tan product - every other day (or until I'm happy with the colour thats developed then I'll reduce this down)
• Use a skin firming moisturiser - every other day
• Exfoliate skin on body and face - twice a week
• Home facial (mask - clay based during TOTM, facial massage and antioxidant cream) - once a week

In week before holiday -

• Home colour hair
• Get hair cut
• home manicure and pedicure

So thats my plan for getting summer confident! I'll post pics when I get my hair done too! What do you think? What do you do to feel confident in the summer?