Three months ago I went from using a bar of soap (I know, so gross) to a full skin care routine (that I will post about soon). One of the products I started using is a Vitamin C Serum, recommended by one of my girlfriends and available on Amazon. I did some research and it looked legit. Also I could see my friend’s skin looking brighter and all glowy, so I knew I had to get it. I went ahead and bought it and did I mention that it is super affordable… BEST DECISION EVER.
So it basically is a clear serum you can use 1-2 pumps and lather over your face and neck. (Definitely avoid too close to your eyes, this serum has witch hazel in it which is extremely strong.) Once you lather on the serum it literally feels like it is eating your skin, but really it is just absorbing into your skin. It will help tighten and brighten your skin and I have noticed a huge difference in my skin going from dull to bright. I highly recommend!
The Vitamin C serum I use can be found here (along with other Amazon products I use).
Deciding to make or eat pancakes is always the death of us – there’s always so much sugar, they’re heavy and full of carbs. Well, now you can eat all the pancakes you want without feeling the guilt! I have found this great pancake recipe for people who want to stick to a low carb or Keto diet. Just remember, this is not an out-of-box, Bisquick recipe, it will take some time, but it is WORTH IT!
I have had to eat gluten free for almost three years because of how bad it would make my body feel. Reaching for a gluten free pancake mix doesn’t make me feel THAT much better. I recommend giving this Low Carb/Keto recipe a try if you want to feel good after eating pancakes!
- 6 eggs
- ½ cup coconut flour
- ¾ cup coconut milk
- 2 tablespoons melted coconut oil
- 1 pinch salt
- 1 teaspoon baking powder
- butter or coconut oil for frying (I prefer butter)
- Separate the yolks from the egg whites into two separate mixing bowls.
- Melt the coconut oil and add the coconut oil and the coconut milk to the egg yolks, then mix them together.
- Add coconut flour and baking powder to the mix. Use a whisk to mix it. (Note: the batter will not look like a normal pancake batter, it will be more dry until we add the egg whites in later. See below.)
- In a separate bowl, add a pinch of salt to the egg whites and whisk the egg whites with an ELECTRIC HAND MIXER or standing mixer until stiff peaks form. (See below.)
- Once you have stiff peaks, fold the egg whites into the rest of your mix (Click here to see what folding in stiff peaks means.)
- After you have folded in the egg whites into the mix, wait 5-7 minutes for the mix to set.
- Proceed to make 3-4 inch pancakes in a pan with butter or coconut oil on it, on a low-medium heat.
Note: Adding syrup/chocolate/fruit will add sugar to your pancakes. Use sparingly.
Tip: Use your over to keep your pancakes from getting cold. Preheat the oven to 175 degrees and layer a cooking pan in foil to put your pancakes into as they come off the stove. This will keep your pancakes nice and warm when you serve them!
*Original recipe by Diet Doctor.