DIY Embellished Flip-Flops Tutorial
Take your plain, cheap rubber flip-flops and embellish them yourself with this tutorial from Martha Stewart. It’s super inexpensive and only takes a few minutes.
What You’ll Need:
- Plain rubber flip-flops
- Seam binding or regular ribbon in color of your choice (seam binding works best)
- Scissors
- Fabri-tac fabric permanent glue (or other brand, but this one is the best)
- Trim and embellishments
Directions:
- Cut about a yard of seam binding, and wrap around one side of the Y-shaped flip-flop strap, starting from the back and working up to the toe. Secure seam binding at beginning and end with glue. Repeat on the other side of the Y.
- Glue desired embellishments onto wrapped strap.
- Repeat these steps on the second flip-flop.
- Allow to fully dry before wearing and show off your new fancy flippies!
Copycat Homemade Key Lime Pie LARABAR
If you have never heard of LARABARs, you are missing out. They are so natural and made only with nuts and fruit – that’s it! BUT they are quite expensive at nearly $2 per bar. My whole family loves them, and if we eat them every day, then we will be spending over $300/month. I found this amazing copycat homemade version of the key lime pie LARABAR on SparkRecipes and it’s simple!
Ingredients:
- 3/4 cups cashews
- 3/4 cups almonds
- 1 1/2 cups soft dates, soaked and drained
- zest of 1 lime
- juice of 2 limes
- 3/4 cup shredded unsweetened coconut
- 1 tsp vanilla
- 1 tbsp coconut oil, optional
Directions:
- Process cashews, almonds, and dates in food processor until finely ground and combined. Add in remaining ingredients, except oil, and puree until it starts to stick together. (When you pinch it it should stick together – if it doesn’t you may want to add the oil in.).
- Press into a glass dish (about a 9″ pie plate or square should work), sprinkle with some more coconut, and refrigerate for an hour or so to let flavors work together and to firm up.
Cut into bar shapes/pie slices (depending on what pan you used) and serve! - To store, separate bars with small pieces of parchment paper and store in a large container. The bars can be stored in the fridge for up to two weeks or in the freezer for longer.
Easy Homemade 3-Ingredient Vanilla Coconut Body Scrub
This time of the year, our skin is so dry and flaky. Why spend $30 or more on a body scrub from The Body Shop or other retailer when you can make it at home with only 3 ingredients for pennies and in only a couple of minutes. Oh, and it smells like summer. BLISS!
What You’ll Need:
- 1/2 cup solid coconut oil
- 1 cup white sugar
- Seeds from 1 vanilla pod
Directions:
- Use your whisk attachment on your mixer and whip 1/2 cup solid coconut oil for about 10 minutes. Be sure to stop to scrape down the sides after 5 minutes.
- Add 1 cup white sugar and the seeds from 1 vanilla pod. Mix for another 1-2 minutes.
- Transfer to an air tight container until ready for use.
Smells so good! You’ll love it. Thanks to Wonky Wonderful for the recipe!
Recipe: South of the Border Guacamole
So, Cinco de Mayo is almost over, but guacamole with tortilla chips is something you can eat year round! My family eats it at least biweekly – and avocados are so high potassium and good fats that it makes it seem like we are eating a healthy food, too! Here’s one of the highest rated guacamole recipes on the internet and it’s a copycat of South of the Border Restaurant’s version.
Ingredients:
- 2 large ripe Avocados
- 1 medium Tomato, chopped
- 1 Green Onion, chopped
- 2 Green Chile Peppers, seeded and chopped
- 1/8 tsp. Black Pepper
- 3 Tbsp. Lemon Juice
Instructions:
- Chop avocados coarsely and mash until smooth.
- Add tomato, onion and chiles and mix gently. Add pepper and lemon juice. Stir.
- Cover tightly with plastic wrap until ready to serve. Serve with your favorite tortilla chips.
Recipe: Skinny Taco Dip
One of the most popular recipes on Skinny Taste, this taco dip can be easily modified: take stuff out that you don’t like and add ingredients in that you do. Served with tortilla chips, this will be a hit at your next get together or just for fun!
Ingredients:
- 8 oz 1/3 less fat Philadelphia cream cheese
- 8 oz reduced fat sour cream
- 16 oz jar mild salsa
- 1/2 packet taco seasoning
- 2 cups iceberg lettuce, shredded fine
- 2 large tomatoes, seeds removed and diced
- 1 cup reduced fat shredded cheddar cheese
- 2.25 oz sliced black olives
Directions:
- In a large bowl, combine cream cheese, sour cream, salsa and taco seasoning and mix well with an electric mixer.
- Spread mix onto the bottom of a large shallow glass dish.
- Top with shredded lettuce, tomatoes, shredded cheese and black olives. Serve with baked tortilla chips.