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Thanks to Jabu’she Skin Care I was able to test out an excellent skin care creme. I received the Jabu’she 24 hour creme, soft. I loved the silkly soft feel of it on my skin. Now that I’ve hit 44 years old (and was thinking about it once I hit 30), anti-aging cream is important in my skin care regime. Jabu’she soft 24 hour cream contains the unique formulation QAL-100 which has antioxidant properties. I’ve only been using it for a week and I can already feel and see the difference. The Jabu’she website says that over time it will help my skin glow, help minimize the appearance of fine lines (yeah I have those), will help with wrinkles (luckily, I don’t have those), and minimize the appearance of pores (yup, got those too).
Jabu’she is made in Sweden and you can purchase it online from Amazon or their website.
How would you like to win a Jabu’she 24 Hour Creme Soft for yourself? Enter below on the Rafflecopter. Open to the US only.
a Rafflecopter giveaway
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Springtime brings a fresh renewal of the earth and the goodness that it produces for us. One of my favorite vegetables of springtime is asparagus. I love, love, love it.
Today’s recipe includes this lovely vegetable.
serves 4
Ingredients
1 bunch of asparagus, trimmed and cut into 1 inch pieces (8oz)
2/3 cup reduced sodium chicken (or vegetable) broth
2 tsp plus 1/4 cup all purpose flour, divided
4 boneless, skinless chicken breasts, trimmed (1-1 1/4 pounds)
1/4 tsp salt
1/2 tsp ground pepper
1 T Olive Oil
1 shallot, thinly sliced
1/2 cup white wine
1/3 cup reduced fat sour cream
1 T chopped fresh tarragon or 1 tsp dried
2 tsp lemon juice
2/3 cup shredded Gruyere cheese
1. Place a steamer basket in a large saucepan, add 1 inch of water and bring to a boil. Add asparagus; cover and steam for 3 minutes. Uncover, remove from the heat and set aside.
2. Whisk broth and 2 tsp flour in a small bowl until smooth. Set aside.
3. Place the remaining 1/4 cup flour in a shallow dish. Sprinkle chicken with salt and pepper and dredge both sides in the flour, shaking off any excess.
4. Heat oil in a large skillet over medium heat. Add the chicken and cook until golden brown, 3 to 4 minutes per side, adjusting heat as needed to prevent scorching. Transfer to a plate and cover to keep warm.
5. Add shallot, wine and the reserved broth mixture to the pan; cook over medium heat, stirring, until thickened, about 2 minutes. Reduce heat to medium-low; stir in sour cream, tarragon, lemon juice and the reserved asparagus until combined. Return the chicken to the pan and turn to coat with the sauce. Sprinkle cheese on top of each piece of chicken, cover and continue cooking until the cheese is melted, about 2 minutes.
Per serving:
Calories 306
Fat 15g
Carbs 7g
Protein 31g
Fiber 1g
Adapted from the cookbook, EatingWell In Season – The Farmer’s Market Cookbook
I served this with Trader Joes’s Five Grain Blend (my favorite side dish).
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