A Healthy Treat for your Body: Coconut Body Scrub!

I have been handcrafting and selling body products on and off for quite some time and since I am in my “off” phase right now (because I just recently moved from one side of Florida to the other), I am going to release a secret scrub that nourishes the body like no other product. The key ingredient here is coconut!

 

Some benefits of coconut for the body:

– It is a SUPER FANTASTIC hydrating agent.

– Clears up the skin.

– Slows down the aging process.

– Antiviral,, antibacterial,  anti-fungal, and anti-parasitic.

There are so many other properties that can be read online. Just do some research! Here is a picture of a happy coconut just because…

 

Here is the recipe for a good coconut sugar scrub that will make your body look and feel fantastic! This makes one cup of scrub.

 

Ingredients:

  • 1/4 cup coconut oil (melted)
  • 1 cup white sugar
  • 1 TBSP shredded coconut
  • 6-8 drops of Lime Essential Oil

Directions:

  1. Melt Coconut oil in microwave.
  2. Mix in with the sugar, until fully incorporated.
  3. Add the coconut and the Lime Oil.
  4. Mix together.

***Remember to scrub your body 2-3 times a week. Doing it everyday may irritate your skin! ***

 

 

 

 

Cheers to the First Post!

Welcome to SpaaLife! My name is Tina, and I live in Sunny Florida! Just moved to Fort Myers to peruse my dreams in becoming a successful doctor. Since this blog isn’t about me and about the SpaaLifee, I will just stop there.

For the first blog post, I will dish out a yummy recipe that will make you celebrate with joy!

Strawberry Lemonade Cake Pops

Image

Ingredients

  • 1  Betty Crocker Strawberry Cake, mixed according to package directions
  • 2  lemons
  • 1 can Betty Crocker Cream Cheese Frosting
  • 3 cups pink candy melts
  • 1/4 cup bright pink sprinkling sugar
  • 1 1/2 cups white chocolate chips
  • 1/2 cup white sprinkling sugar

Directions

  1. 1Once cake is mixed according to package directions, add the zest of two lemons. Pour 1/3 of the batter into a microwave-safe 9×9 baking dish and microwave for 2-4 minutes, just until the cake springs back to the touch. Crumble the cake into a large microwave-safe bowl, and continue to microwave until the cake is fully cooked. Crumble and cool fully. Cook the remaining cake batter in like manner.
  2. 2Add a few spoonfuls of the frosting into the crumbled cake. Stir. Continue to add frosting, just until the mixture resembles the texture of Play-Doh.
  3. 3Roll the cake mixture into five 3″ balls. Slice each ball in half with a sharp knife, then slice each half into three “lemon slices”. Use your fingers to form each slice into nice shapes before dipping.
  4. 4Microwave the candy melts in a medium, deep-sided microwave-safe bowl just until melted. Stir until smooth. Dip the top 1/2″ of a sucker stick into the candy melts, then gently press it into the large end of a cake “lemon slice.” Repeat with remaining cake slices.
  5. 5Allow candy melts to harden completely around the sucker sticks. Then dip each cake slice into the candy melts, one slanted side at a time. (You’ll do the bottom next a different way so just do the top slanted sides for now.) Gently press a 1″ mini straw (i.e., coffee stir stick) into the top side of each slice, then press the bottom of the sucker stick into a piece of floral foam so the cake pop stands upright until the candy melts are hardened.
  6. 6When the sides are hardened, re-melt candy melts if necessary, and use a knife to spread candy melts on the bottom of each slice. Then sprinkle with the colored sugar. Return to the floral foam and allow to harden completely.
  7. 7Melt the white chocolate chips in a microwave-safe bowl and stir until smooth. Transfer to a zip-top bag, snip a small corner from the bag, then pipe triangles onto the straw-side of each pop to resemble a fruit slice. Sprinkle with white or clear sparkling sugar.
  8. 8Store cake pops upright by pressing sticks into floral foam. When completely hardened, they can be served or wrapped in cello candy bags for gift giving.