Nourishing Beauty Products for Moms-to-be

Check out Nourishing Beauty Products for Moms to Be

by Noelani at Mode


Pregnancy is exciting stuff! And then it hits you, can I even use half of the beauty products in my current regimen?

Let's de-stress this process with a bevy of healthy beauty products, designed with moms and moms-to-be, especially in mind. Natural, soothing, calming, and non-toxic. You have enough to worry about when growing a babe, take this off your list, and indulge in a little pampering.

Some of my favorites from Tata Harper, Zoe Organic, and Honest, all made the list. Do you have one that you loved? Share!


CSA Cooking: Boozy Cioppino Seafood Stew Recipe


If you can't drink the sauce, might as well cook with the stuff, right? I found myself upping the alcoholic ante a bit on this recipe....likely wishful thinking as I toil through these last weeks of pregnancy....thinking about how delicious that first proper martini or margarita is going to taste.

Until then, this will have to suffice. It's delicious. And what I came up with when our fish share delivered Neptune's bounty week one- 2 pounds of cod and 2 pounds of enormous, fresh, crazy tasty mussels.

CSA Cooking, all about what is fresh, and what I happen to get that week. I love the mystery of it all and trying to pull together recipes when I get home from pick up. This pot of stew killed two birds with one stone, putting all this fare to immediate use.

You should feel free to add or delete seafood as you like (or have). I tossed in some shrimp, but truth be told, it would have been fine without. It was really overflowing as is. I've also done it with scallops and clams, both equally delightful options. See where the catch of the day leads you and run with it.


Boozy Cioppino

Serves 8-10



1/2 lb peeled, de-veined shrimp

2 lbs cod (or similar fish) cut into 2 inch peices

1.5 lbs mussels

3 tbsp olive oil

1/2 cup finely chopped chorizo

2 medium red onions, diced

8 cloves garlic, diced

1 can tomato paste

2 cans diced tomatoes (2 - 14 oz or 1 - 28 oz)

2 tsp fresh oregano

2 tsp spicy pimenton

1 tsp saffron

1 bay leaf

1 tsp red pepper flakes

2 cups dry white wine (I like an Italian white here)

3 bottles clam juice

3 cups chopped kale or chard

salt and pepper to taste

splash of vermouth- to taste



Cook off garlic, onions, bay leaf, spices (except S&P), and chorizo with olive oil, in a large dutch oven or soup stock dish, for about 5 minutes until onions are glassy.  Add tomato paste, stir another minute. Add diced tomatoes with juice, white wine, splash of vermouth and clam juice. Allow to simmer for 20 minutes or so.

Add greens, fish and shrimp, allowing seafood to cook through. Add mussels and allow to cook until just opened. Finish with any spices to taste, salt and pepper, red pepper, etc. Discard bay leaf and serve with a crusty bread. Maybe garnish with some fresh parsley or basil. And don't forget a little shredded parm on top. Cheese and seafood, total winner in this case.


How to Style Your Fringe Skirt

Image: Who What Wear

Image: Pop Sugar

Image: GastroChic

Image: MindBodySwag

Image: CollageVintage

Image: GastroChic



Fringe look I'm headed for? Eva Chen's no-nonsense take, paired with sneakers and a cropped sweater. Maybe there is a way to swing this ensemble post baby after all. Cause if it don't have Vans involved, I'm not biting.

Feeling crafty? Why not get all DIY with a thrift store find- check out this tutorial by The Way to My Heart.

Want to score this trend on the cheap? Check this great find from H&M that I blogged'bout last week.

What do you think? Pick or pan for this Fall?

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