Fresh Food Perspectives

T-Vine Cellars Free Shipping Code

Hey friends. Happy Thursday! 

Back in the summer of 2012, my hubby and I took our second trip to Napa Valley. We stumbled upon a new winery called T-Vine Cellars while we were at a tasting for another winery. We got a chance to hang out with the Vintner of T-Vine and taste some of their crazy good wines. They specialize in "old vines" including Grenache, Zinfandel, and Petite Syrah. We were expecially fond of their Charbono, which was different than anything we had tried on our trip.

Here's a pic of my friend we were traveling with, chatting it up with vintner Chuck Easley. 

They now have their own tasting room which we will most definitely visit on our next trip.

I'm sharing this all with you today because after a recent interaction on Twitter, T-Vine offered me a free shipping code and I can share it with you. Free shipping is a HUGE discount when purchasing wine. Use this code for a one time order by July 15th for free ground or temperature control shipping. Check out their great selection of wines on their website and enter the code below at checkout to receive your free shipping. 

So, you may be asking, why would I buy wine from someone out in California when I can just go down the street and buy it. Good question. Let me tell me. The wines you get directly from wineries are special. They usually don't make enough (for a variety of reasons) to sell for large distribution. Therefore, you have to go straight to them to get rare, special or small lot wines that are so delicious. Most of the smaller vineyards are family owned, small operations with really cool stories behind them. You also don't have to pay a lot of money to get a fabulous wine from them. 

So go one over to T-Vine's website, browse, read their story and order a bottle. Trust me, you won't regret it. Cheers!

P.S. There's nothing to disclose about this. I'm just sharing a discount shared with me. Enjoy!

Beech-Nut Baby Food Review and Giveaway

Disclosure: I was given samples free of charge from Beech-Nut without any further obligation. I chose to write this review based on my own opinions. Sample kits are being provided by Beech-Nut. 

Baby Ben is now 8 months old (crazy!) and I've started to have some fun making different concoctions of baby food for him. Some are a bust but others have been a huge hit. I've been reminded over and over again that the introduction of foods is a ssssllllloooowww process, and for my babies, texture is everything. Everything has to be super smooth or it's getting spit out! 

{To get caught up on my Feeding Baby series, click here, here, and here. Also check out my Barley Cereal recipe.}

You all know I enjoy making my own baby food, but I always have a stash of pre-made food in my pantry for when we are on the go. 

A couple of months ago I received an email asking if I would like to sample the new line of Beech-Nut baby food. My first thought was, is that company even around anymore? When I heard Beech-Nut I didn't get visions of fresh, wholesome baby food. They just seemed like a retro company who didn't really deliver what I was looking for to feed baby Ben. But hey, I like trying free samples, so I said yes. 

Last month I received a beautiful presentation from Beech-Nut of four new flavors from their 100% Natural Real Baby Food line. I was impressed by the new, modern look, but that's only a small part of the story. As I investigated the bottle I had a hard time finding a long list of ingredients. In fact, on the front, it lists the ingredients (i.e. Just Carrots) and on the back, where the truth is really told, the only ingredient, was in fact, carrots. Nothing else. Ingredients test: passed!

As my eyebrows raised and curriosity climbed, I was willing to put this food to the real test of seeing what Ben thought about it. He LOVED it! In fact, he loved it so much, I had to try a taste too. So I can also speak from experience, that this stuff tastes good! Taste test: passed!

The last questions on my mind were about the sourcing of their product. I thought it was interesting that the line is not organic and while eating everything certified organic is not the most important thing to me,  I wanted to know why. Quality/Source test: TBD... (Read on, but to spill the beans, they passed here too.)

I knew that I wanted to review the new line for you all so I emailed my contact to see if I could land an interview with someone important at Beech-Nut (as is now my desire for any review of product). This was no problem and I was able to interview Andy Dahlen, VP of Marketing & Sales. (BTW, he also did this interview with Forbes magazine this week.) 

In effort to not make this post too too long, I'm going to summarize our conversation. Make sure you scroll all the way down to enter the GIVEAWAY!!!

I'm pretty impressed with how Beech-Nut went about this whole re-branding, re-formulating (bad word for this but you know what I mean) thing. Here's what I found out:

What kind of changes did you make to your baby food and how did you know where to start?

Beech-Nut set out to make the best baby food in the world. They asked their two developers what would it take if there were no constraints. They set out to do this and it started with using new technologies and equipments that would perserve as much nutrition and flavor as possible.

With more moms making their own baby foods, they realizind industry was not meeting Mom’s needs. For those moms who have very little time but still wanted high quality, they needed to come up with something new.

Everything about this line is mom-driven. The flavors, ingredients, textures, everything was influenced by real moms all over the country throughout the whole process. Beech-Nut kept hearing that moms wanted to be able to control the ingredients and expose babies to the real textures, colors, flavors and aromas of real food.

Avocado is a food that many moms are giving their babies first (guilty!) and there were no options in baby food. They looked for super foods and nutrient dense foods to include in their line. Initially they had 150 flavors developed but used taste panels to narrow down to the best ones. 

Where and how do you source the produce?

Everything is driven by finding the highest quality produce. Most sources are largely from North America. Bananas are from Costa Rica. Avocados are from Mexico. All the butternut squash used grows 25 miles from their upstate NY offices/facilities.

They have developed strong relationships with farmers and suppliers and are working with them to ensure highest quality and look at opportunities to do custom crops just for Beech-Nut.

All suppliers use good agricultural practices. Beech-Nut educates them on methods to reduce pesticide use. They test for pesticide levels and look for opportunities to continue to improving.

They are not certified organic because they cannot ensure the quality that they need at this time. They evaluate crops in the dirty dozen and investigate how using organic could work. For example, organic honeycrisp apples are mostly sold to fresh market. The supply wasn't strong enough to be able to use them. 

Beech-Nut is in the process of getting many of their new line verified by the Non-GMO Project. This seems to be something that is important to moms, therefore it is important to them. 

How is the baby food prepared?

Produce is pureed cold with reduced exposure to heat (this is really imporant). They has invested in completely new technology and equipment to make this possible. They just started making food in early February of this year. To read more detail about the cooking process, Download Just gentle cooking. 

What is special about Beech-Nut as a company?

They are a small company with tremendous passion that believes in honesty and transparency. They employ under 300 people in one roof in upstate NY.  

During the process of developing this new line, they talked to 3000 moms across country. Quantitative studies were used too. They always used mom’s feedback to drive decisions.

So now it's your turn to try out the new Beech-Nut. Enter below to win one of FIVE sets of four new flavors, including the Honeycrisp Apple. Leave me a comment to let me know who you are hoping to win for (Baby _____). 

 

a Rafflecopter giveaway

Ladera Granola Review and Giveaway

It's giveaway time again at FFP!  I love giving you all the opportunity to win some of the great foods that I get the opportunity to try. From this point on, when I review a product, I'm going to try my best to actually have a voice conversation with the people behind it. I really care about the story behind food, the ingredients, the practices and the people. This is what I want to share with you at FFP. 

So let me introduce you to Ladera Granola, their story, ingredients, and people.  

I was asked to try out Ladera and happily agreed since I love granola. I honestly had low expectations because most granola, well, just tastes like granola. I really like homemade granola and was intrigued that Ladera started from a mom's recipe, in her kitchen, trying to fuel her family with healthy, whole foods. I dig that. 

Well, on my first bight of Ladera Original Granola, I was very pleasantly surprised. I don't know how they did it, but it literally tastes like is just came out of the oven (minus being hot). It is so darn delicious. It's fresh and crunchy with just the perfect mix of intriguing flavors. 

The ingredients and nutrition facts are also pretty steller. Ladera contains a total of 8 ingredients: whole grain oats, almonds, olive oil, maple syrup, pecans, brown sugar, spices and salt. That's it! And here are the nutrition stats per 1/4 cup serving (which is actually the perfect amount to pour into my yogurt): 150 calories, 9 g fat, 1g saturated fat, 0g trans fat, 0 mg cholesterol, 25 mg sodium, 15 g carbohydrate, 3 g dietary fiber, 4 g sugar, and 4g protein. 

Besides great flavor and nutrition, this company is about quality, all-natural ingredients, sustainability and whole foods. These are also reasons why I like what they are doing. Read more about what Ladera Granola stands for here.

In order to bring you the back story of this granola, I asked to interview Ladera's CEO, Brian Tetrud. I really enjoyed our conversation because it solidified that this granola and company may just be something special. When I asked what made Ladera Granola special, he said it was because it's his mom's recipe that's low in sugar, minimally processing, no persavatives, and just tastes really good. Other companies are about trying to make their granolas as healthy as possible with added "super foods", exotic fruits and seeds. While this is all fine and good, Ladera is first about great flavor and simplicity and as a result, has great nutritional value. They have tried to use more nuts than other granolas to provide essential omega-3 fatty acids and increase the protein content. 

My other question for Brian was about the sourcing of his ingredients. I really want companies to be transparent about this topic and he had no reservation, and was even proud, of many of the places they purchase from. In fact, he said that it is just making more sense for them to go straight to the farmers to purchase. I couldn't agree more. As an example, they purchase their maple syrup direct from Vermont and their almonds and pecans nearby their facility in California.

I'm very excited to offer two readers the chance to try this delicious granola. It's being sold in stores in California but otherwise only available through their website. While you might not think there's much of a difference between granolas, as Brian stated, "Once you try it, you get it." It's true. 

 

Contest runs from April 1st to April 9th 

a Rafflecopter giveaway

Disclosure: Ladera Granola provided me with a bag of their product to sample free of charge. I was not compensated for writing this post nor have any other professional relationship with the company. a

Healthy Gift Giving Guide

In my former life (i.e. pre-kids) I worked for Williams-Sonoma during the holidays and loved it! My favorite experience was when a desperate shopper came in and requested help finding that perfect gift or stocking stuffer for the cook in their life. I just love helping people pick out gifts! So I'm back this year with my gift giving guide. 

Looking for something different to give your loved ones this year? Are you hoping to encourage healthy living through your gifts? If you answered yes and yes, then I've got you covered. Here is my list of ideas that just may appeal to the health-seeker or cook in your life. Many of these make great stocking stuffers too. Check out my 2012 ideas here.

 (Disclosure: many links are my Amazon Affiliate link.)

Technology

Polar Heart Rate Watch - I have been using a Polar watch for over 10 years and it's essential for my workout plan. Knowing your heart rate can help you gage your intensity and calories burned to help motivate you to work your hardest. 

iTunes gift card - Give this along with a list of ideas for their new year workout playlist. Here's a list for the 100 best workout songs.

Exercise

Old Navy Compression Tanks - I love this new style of top that looks like an expensive brand but is a quarter of the price. 

Stability Disk - This is a small piece of home equipment that I've used to help strenthen my ankle, knee and core strength. It's also a cheap addition to your home gym. 

Extra thick and long yoga mat - I'm tall and have boney knees. When I discovered thicker, longer mats, my yoga life was changed forever. 

Kitchen Tools

Vitamix Blender - If you are looking for something to wow a healthy eater, you can't go wrong with a Vitamix. I've had mine for 2 years and literally use it every day for smoothies. It is worth every single penny; I promise.

Bamboo Steamers - I use these often to steam all kinds of veggies and meat. You get perfect results every time! See how I use them here. 

Leave-in Meat Thermometer - You will never over or under cook meat again with this secret weapon. I use mine all the time. 

Stem - An amazing little tool that turns lemons or limes into an instant squeeze bottle. 

Food

4 Peppercorn Blend - This is my favorite pepper blend from a shop here in St. Augustine. In fact, last year I gave spice packs to all my co-workers from this store and they loved them! Read about it here. 

Herbs de Provence - This is my favorite go to herb mix for chicken and veggies. 

Farmers Market Lovers

Mercado Bag - This bag was made just for farmers market shopping. Brilliant with just the right pockets. 

Lunch Supplies

LunchBots Bento Box - I use this all the time for my son's lunches. It's the perfect size, easy to clean and comes in several different configurations.

PackIt Freezable Lunch Box - Just brilliant. This elliminates the need for ice packs in your lunch. 

Wine

Frog's Leap - This Napa Valley winery is very special to us. Their Rutherford is my very favorite wine and so unique. Unfortunately it's sold out for the year but their chardonnay and zin are also excellent and reasonably priced. 

Check out my red and white wine recommendations Pinterest boards for other great wines to give this holiday. 

 

Did I miss any great ideas that you are giving this year? Leave me a comment with your idea. Merry Christmas!

The New Powdered Peanut Butter - Tru Nut & a Giveaway

 

Have you heard of powdered peanut butter before? It sounded pretty weird to me too the first time someone told me about it. Why in the world would you want your peanut butter powdered? But after talking to some other health minded friends and athletes I realized that this was a game changer!

Powdered peanut butter is an all-natural product where peanuts are pressed, the oil is removed, and the remainder is ground into a powder. The wonderful peanut flavor we all love remains, without most of the calories from fat. It makes a great flavor addition to smoothies or baked goods without killing you on calories. You can also mix it with a little water, and sha-zam! you have low calorie peanut butter.

Up until recently, there was really only one brand of powdered peanut. But my friend at Snazzy Gourmet took up the challenge of creating and even better powdered peanut butter. Introducing Tru-Nut, a non-GMO, sea salt only, powdered peanut butter that comes in original, chocolate and cinnamon flavor. 

           

When I asked the creator about why he embarked on making his own powdered peanut butter, here is what he said:

I think people are always looking for something that tastes good and is also good for you, and I think this fits that bill perfectly.  And it's so simple, even today I'm just blown away by the concept.  The difference between mine and (the other brand) is that Tru-Nut is non-GMO and uses sea salt and less of it.  The sea salt that I use is Real Salt (realsalt.com).  To me, getting the trace minerals from sea salt that you don't get from refined sea salt is an added health bonus.  Plus the salt itself has a very complex flavor which I think lends itself nicely to the peanut flavor.

So why do I love powdered peanut butter? First, it has a nice clean ingredient list. Second, it gives you the option to enjoy peanut butter for less calories. Third, it's easy to travel with (light weight, not messy). Lastly, it just tastes great! To order Tru-Nut, visit the Snazzy Gourmet website here. {I think this would make a really fun stocking stuffer for the health-minded people in your life.}

Now on to the fun part of giving away 2 jars of Tru-Nut. Two people will win a jar of their flavor of choice! (US residents only please.) Enter below, spread the word, and good luck!

 

a Rafflecopter giveaway

Disclosure: Snazzy Gourmet provided me with samples to try and to write a review on. They also are providing the 2 winning jars for the giveaway. I was not compensated for my time. All opinions are my own. 

Apple Stuffed Maple Tenderloin with Maple Rosemary Vegetables

{Disclosure: By posting this recipe, I am entering a contest sponsored by Pure Canada Maple Syrup (http://www.purecanadamaple.com/) and am eligible to win prizes. I was not compensated for my time.}

I stumbled across this recipe contest, "Think Outside the Griddle" last week and I knew I just had to do it. Food bloggers were challenged to create a one pot meal using pure maple syrup as the only sweetener and then suggest a way to repurpose the leftovers. This challenge emcompasses everything I like in a good recipe: cooking in one vessel (i.e. less dishes), using natural ingredients (pure maple syrup), thinking outside of the box and leftovers. See why I had to give this a try?! 

We've been using pure maple syrup in our house for a long time on pancakes, but now I am figuring out some other great ways to enjoy it beyond the griddle too. Interestingly, I've learned a thing or two about the nutritional value of pure maple syrup. It contains antioxidants and quite a few. It makes sense though as it comes from a tree and pretty much any food that is a plant or plant-based offers nutritional value. The website, www.purecanadamaple.com has some very interesting information to help you think beyond the griddle as well. Maple syrup can even be used to create an all-natural sports drink (see here), which I'm going to be trying this running season. 

 Back to the recipe...I made this for our family's Sunday night dinner and it was a hit! The maple flavor is subtly sweet and pairs perfectly with the other savory flavors. Once all the ingredients are prepped, this is a pretty simple recipe to assemble so please don't be intimidated by the pounding, rolling and tying. I've added some extra assembly pics to help guide you along. One other note, we (the family) all felt the pork needed more filling so the recipe reflects more than what the pictures show. Stuff that pork as much as you can because the filling is so tasty!

To repurpose the leftovers, I would chop up the veggies, pork and filling and put it over brown rice or quinoa for a filling and healthy lunch. Another way to reuse your leftovers is by again, chopping everything up, and filling a whole grain wrap or pita for a handheld lunch to go. Yum!

So go on, think outside the griddle and give this tasty recipe a try. Let me know what you think!

 

 

 

Apple Stuffed Maple Tenderloin with Maple Rosemary Vegetables

 

1 pork tenderloin (recipe easily doubles if you'd like to make 2)

1/2 cup pure maple syrup

4 tablespoons dijon mustard

4 tablespoons fresh, chopped rosemary

1/2 small yellow onion, sliced

1 small Gala apple, diced

1/2 cup walnuts, chopped

1/2 cup white wine or broth of choice

3 large yukon gold potatoes (or other potato of choice), chopped into medium size cubes

2 large carrots (or 4 small carrots), chopped into 1/2" pieces

Salt and Pepper

2 tablespoons canola oil

3 pieces of kitchen twine (recommended) or toothpicks

Directions

1. Butterfly tenderloin by making a deep cut through the length of the tenderloin, being careful to not cut all the way through. Open the tenderloin, cover with plastic wrap and carefully pound to a 1/4" thickness. Use gentle outward strokes so to not tear the meat.          
   
2. In a small bowl, whisk together maple syrup and dijon mustard. Set half of the mixture aside in another small bowl to use on the vegetables. Generously coat the open side of the tenderloin, reserving some to coat the outside as well. Follow with a light sprinkling of salt and pepper, 2 tablespoons of rosemary, onions, walnuts, and apples. Drizzle 1 tablespoon of syrup/mustard mixture over filling.  (Note: You will have more filling than pictured here. More is good.)                  
3. Roll up the tenderloin from the longer end, tucking in fillings as you go, to resemble a log. Use the kitchen twine (or toothpicks) to tie and secure the tenderloin in 3 places. Use remaining syrup/mustard mixture to coat the outside of the tenderloin and then season with salt and pepper as well. 
   
4. Heat a large Dutch oven on the stove top over medium high heat. Add canola oil. Sear the tenderloin on all sides, about 2 minutes per side. Remove the tenderloin and set aside. 
5. Preheat oven to 425 degrees.
   
6. Add white wine (or broth) and deglaze the bottom of the pot, using a wooden spoon to scrape up any bits.
7. In a medium bowl, toss potatoes and carrots in the set-aside syrup/mustard mixture and remaining 2 tablespoons of rosemary. Add to pot on stove top and let cook for 5 minutes. 
8.  Place tenderloin on top of vegetables, cover pot and bake for 26-28 minutes, or until pork reaches 150 degrees. Remove from oven and let pot rest for 5 minutes. Remove tenderloin, place on cutting board and slice in about 3/4" pieces. (If you have time, let the tenderloin rest another 5 minutes on the cutting board before cutting.) Plate vegetables and pork slices. Drizzle with sauce leftover in pot. Enjoy! 

Serves 4 

New Foods I'm Sampling

Lately (as in the past couple of months), I received samples of some new food products to try out and review here on FFP. I like to do this for many reasons:

• I love healthy food and trying new things.
• I want to give you all my honest opinion and advice.
• I like knowing what is new in the food industry.
• I enjoy connecting with food companies as it kind of connects you to them as well. I like knowing the people behind a product and the story of the company. It's important to me. 

So here is my review of two new products. I'll roll out a couple more later this month and even include a giveaway!

Taste Nirvana Real Coconut Water with Thai Chili Extract This coconut water really surprised me. It's not like a punch-you-in-the-face chili flavor but a very pleasant, refreshing beverage. One bottle is only 60 calories so I consider this an acceptable amount of calories for a drink. Coconut water is naturally high in potassium, which is an important nutrient for good health. It is an electrolyte too so coconut water can help replace the potassium lost in sweat. I also like that it is a naturally flavored beverage with no added artificial things. If you have tried coconut water, want to like it, but just can't seem to, you should try Taste Nirvana. It is good stuff. I forsee me drinking this after a good hot yoga session.  http://www.tastenirvana.com/

Somersault Snack Co. I stumbled upon this delightful little snack in one of the isles of Target back in August. I am always looking for a portable, wholesome snack with protein for Jackson, who is my little hungry, hungry hippo. This one fit the bill perfectly so I was thrilled to be contacted by the company to do an official review. Somersaults are a sunflower seed and toasted grain crunchy little round snack. The nutrition facts make me happy at 14 pieces for 140 calories, 3 g of fiber and 6g protein. They also have good ingredients with nothing artificial. Another perk is that because they are made with sunflower seeds you don't have to worry about nut allergy issues when sending them in school lunches. With a super crunchy texture and great flavor, these are a satisfying snack for the whole family. My favorite flavor (and my hubby's fav) is the Salty Pepper flavor. Man they are good! Jackson is a fan of the Cinnamon Crunch. On a completely superficial front, I love that this company is based out of Sausalito CA, one of the most beautiful places to visit. (Read about my trips there here and here.) Maybe I will get a chance to visit the headquarters on my next trip to Northern Cali.  http://www.somersaultsnackco.com/

Disclosure: I received free products to sample from both Taste Nirvana and Somersault Snack Co and asked to write a review. I was not compensated for my time in any way. All opinions are my own. 

Sage Sweetpotato Clouds

{I received free samples of California sweetpotatoes mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by the California Sweetpotato Council and am eligible to win prizes associated with the contest. I was not compensated for my time.} 

Oh how I love sweetpotatoes. Not only are they delicious, but they are extremely versatile and super good for your health too. One medium sweetpotato contains a mere 105 calories, 4 grams of fiber, 2 grams of protein, a good source of vitamin C (did you know that?) and over a day's worth of vitamin A. The benefits of including sweetpotatoes in your daily diet are very exciting. You can read more about sweetpotato research here. 

And no, sweetpotatoes (one word) did not escape my spell checker. It's on purpose! I'd like to take a minute to introduce you to California Sweetpotatoes. This move in vernacular is to help distinguish these beauties as completely different from white potatoes. They are not just a sweet version of a potato and definately not a yam either. They are an entirely different vegetable. And California Sweetpotatoes are treated extra special by being grown in soft sand and then hand sorted to produce a better looking outcome. But it doesn't just end at good looks! These sweetpotatoes have an intense flavor (I'm not making that up) and color and can be found all year round. 

While considering what to make for this recipe contest, I was bombarded with ideas. There are so many ways to use sweetpotatoes. I wish I could submit 5 recipes, but for those who know my life right now, that is just not a realistic use of my time. (You can get up to date on my life here.) The idea I could not shake out of my mind was the idea of a baked "cloud" of sweetpotatoes. It just sounded like the perfect application of whipped, airy goodness. I thought this would be a fun way to introduce them to kids as well as a portion controlled side dish that paired sweetpotatoes with a not-so-typical herb combination (sage). The result was a fun and creamy side that can even be made ahead and reheated. 

I hope you give these clouds a try and end up finding a whole new way to enjoy delicious California sweetpotatoes. 

Sage Sweetpotato Clouds

3 large California sweetpotatoes, peeled and cubed

1 tablespoon plus 1 teaspoon of fresh, minced sage

1 egg, beaten 

1/2 cup part skim ricotta cheese

1/2 teaspoon fresh cracked pepper

1. Steam sweetpotato cubes over boiling water for 30 minutes and until very tender. You can use a steamer basket or bamboo steamers. (See the end of this recipe for how to steam sweetpotatoes.) You can also microwave them in a glass dish, covered, in 5 minute increments until very tender. Let sweetpotatoes cool until able to touch.                                        
2. Preheat oven to 450 degrees. Line a baking sheet with parchment paper. 
3. Put sweetpotato cubes in a food processor and pulse until very smooth and there no lumps. 
4. In a mixing bowl, combine sweetpotatoes, ricotta, sage leaves, egg, and pepper until well incorporated.
5. Make "clouds" on baking sheet by one of the following methods: (1) using a large spoon, drop about 1/2 cup of sweetpotato mixture into a mound on baking sheet trying to achieve some height or (2) scoop mixture into a ziploc bag and squeeze toward one corner. Cut a 1/2" slit in one corner and pipe a spiral formation on the baking sheet. You can also use a pastry bag fitted with a star tip to resemble Duchess Potatoes.
6. Bake for 15 mintues or until tips of potatoes become golden. Let sit on baking sheet for 5 minutes. Remove with a spatula and serve immediately. 

Makes 12 clouds

//

Pregnancy Survival Guide: Skin Care

When I found out I was pregnant with Jackson, a very good friend gave me a gift of several skin care products. With it came an explanation about the importance of taking care of your stretching skin and how to prevent stretch marks. I had no idea there were so many things to worry about! 

I'm starting to be interested in using a more natural skin care reginment. Our skin is a breathable organ and I'm curious about how topical products affect our overall health. So my choices listed here reflect this. 

I like to call pregnancy one big science project in your body. All kind of weird and funky things happen and you change on a daily basis. For me, the science project presents itself as skin problems. Honestly, I still haven't figured them all out and don't think I will.  

What I have figured out are some great products that I've use to try to take care of your skin. My goal has been to find products that work without parabens or similar controversial ingredients. I also look for products without salicylic acid, which is the active ingredient in most acne treatment products and not recommended for use during pregnancy.

So here's my list of must-have skin care products:

• Mustela 9 Months line: This is a French product line that is amazing!! My favorite product is the Stretch Mark Double Action Cream. This line specifically formulate for pregnancy and prevention and treatment of stretch marks. I use this on my chest, tummy and thighs daily and I believe it's the main reason my skin made it through my first pregnancy and hopefully this second one to. It's worth every penny. I also love the Nursing Comfort Balm and the Post Partum Reconstruction Gel for use after birth. 
• Burt's Bees Mama Bee Nourishing Body Oil: This is one of those products my friend gave me during my first pregnancy. At first, I didn't like putting oil straight on my skin because I felt greasy. But this time around I started mixing a few drops in with the Mustela lotion and then rubbing it on my belly. I think it's just a little extra kick of moisture. So far, I've had very little itchiness and no stretch marks. (Crossing my fingers)
• Burt's Bees Radiance Night Cream: For some reason, this pregnancy has brought on really dry skin for me. This seems to be the only cream I can use at night that doesn't overhydrate my skin and cause me to breakout. 
• Shea Moisture Coconut and Hibiscus Shea Butter Lotion: My dry skin seems to have traveled everywhere. I just found this lotion in Target and I love it. It's thick enough to hydrate all day but not so thick I feel greasy. It is free of any controversial ingredients and contains natural ingredients.
• Yes to Blueberries Scrub & Daily Moisturizer: Most of the Yes to lines are more natural products. This products is a gentle scrub and doesn't have salicylic acid. The moisturizer has zinc oxide for the sun protection.
• Sinus Fixes: I get major sinus congestion while pregnant. In an attempt to avoid taking medication I use Breathright strips and a Neti Pot at night and it really does help. I also drink Celestial Seasonings Sleepytime Sinus Soother tea with some local honey at night as well. 
  
  

Hopefully this list gives you some ideas of how to take care of your changing pregnancy skin. If you have any other ideas, please post them in a comment. 

Tomorrow I will wrap up my pregnancy survival series with some concluding thoughts. Thanks for reading along!

Coconut Water 101 and Giveaway

I get asked about coconut water a lot. It seems to be a huge trend in the fitness and all-natural eating world. I've been paying attention to this trend, experimenting with it at home and have had the chance to work with Vita Coco on a few projects. My love of coconut water has grown and I'm beginning to enjoy it's refreshing flavor. 

If your curious as to what exactly is coconut water, Vita Coco has put together this cool pictorial below to give you an idea of how it's made, the nutrition facts, and some interesting new research on it. I'm a very visual person so I found this flow chart to be quite helpful.

I have been using coconut water most frequently in my morning smoothies but also experimented with using it as poaching liquid in my Coconut Orange Poached Salmon (huge success). I like that coconut water is a great source of potassium, which has been found to help maintain healthy blood pressure. It's also low in calories, which is one of the reasons I like using it in my smoothies. 

And now, it's time for the giveaway --- a whole case of Vita Coco coconut water! What a prize! Enter below and be sure to tell me how you like to enjoy coconut water.

a Rafflecopter giveaway

Disclosure: The case of Vita Coco coconut water is being provided by Vita Coco. I was not compensated for hosting this blog or writing my thoughts or opinions about coconut water.