Sentences with phrase «using baby oil»

Try using some baby oil filled half with water.

I love using Baby oil as moisturizer for my dry feet and makeup remover.

I love using baby oil as makeup remover and mpisturiser... I take few drops and massage my eyes with it and all my makeup including waterproof one melts away Anubhuti recently posted... In My Fabbag December 2015

I stumbled on some recipes for homemade baby wipes, but they suggested using baby oil (mineral oil) and baby lotion - check those out on Cosmetics Database too.

I do not recommend using baby oil as a moisturizer or in any diaper - related skin care, whether applied directly on the skin or used in a wipes solution, when you are using cloth diapers.

Using baby oil or moisturizing lotion, apply gentle yet firm strokes.

By the way, I had a flashback when you were talking about using baby oil on your skin to get a tan.

In fact, she even revealed that she uses baby oil gel to keep it neat.

(I don't do this myself with my cloth diapered 10 - month old, I use some baby oil every change and a wet rag if there is an actually mess that needs cleaning).

You can also use baby oil to warm them after their bath.

Use the baby oil and wipe gently.

Do you use baby oil and the dish soap or is it one or the other?

I used baby oil and a chunkier glitter, along with fine glitter.

While many people use baby oil to make their cloud dough, I used vegetable oil so that I could include our youngest daycare children in our play and not have to be too concerned if they snuck a small taste!

Growing up, the kids I babysat, and my own kids; I used baby oil and it has results fast.

Well, we hardly ever use baby oil.

Use baby oil to remove mascara before going to bed at night.

I used my wipes, washed with face soap and warm water and ended up having to also use baby oil... I loved the formula and the look, but I hate taking it off..

Do not use baby oil or any other petroleum oils on your cat's skin.

Not exact matches

I'm so glad I stumbled across this recipe... I had to substitute baby food (pears) for the applesauce and used evaporated milk instead of the coconut oil... but they were amazing.

Actually during my teenage years my summer tan usually looked more like the color of a lobster because along with all my friends, we had the mindset that using hairspray and baby oil was the ultimate tanning solution.

3 cups butternut squash, cubed 2 cups green beans, trimmed and cut into 2 - inch pieces 1 cup, packed, baby spinach 1 package extra firm tofu, cut into 1 - 2 inch cubes 3 tablespoons extra virgin olive oil 5 garlic cloves, chopped 1 tablespoon chopped ginger 1 small shallot, finely minced 1 serrano chili, chopped 14 oz (1 can) coconut milk salt and pepper to taste pinch of chili pepper flakes (I used bird's eye chili flakes, which is hotter than regular red pepper flakes.

Olive oil (1 teaspoon to 2 tablespoons, however much you want to use) 1 medium yellow onion, thinly sliced 2 cloves garlic, minced 1 teaspoon dry thyme 1 teaspoon salt Fresh black pepper 1/2 cup jasmine rice, rinsed 1/2 lb baby carrots (see comment above) 1 lb cabbage, shredded (about 1/4 of a big head) 6 cups broth 1 24 oz can chickpeas, drained and rinsed (about 3 cups) 3 tablespoons fresh chopped dill, plus extra for garnish

3 tablespoons extra virgin olive oil, divided 1/4 cup shallots, sliced thinly 1 cup seasonal wild mushrooms, sliced (I used white and baby portobello) 1 1/2 cups frozen pearl onions 1 cup baby carrots 2 cups chicken stock 1/4 teaspoon fresh rosemary, chopped 1/4 teaspoon fresh oregano, chopped 1 teaspoon sea salt 1/4 teaspoon freshly ground black pepper 4 cups cooked pasta 1/4 teaspoon sea salt 1/4 teaspoon freshly ground black pepper 4 4 - ounce boneless, skinless chicken breasts

1 large egg white 2 teaspoon water 4 - 6 (1 / 3 - inch - thick) rounds soft mild goat cheese, cut from a cold log (use dental floss for easy cutting) 1/3 cup dry bread crumbs (preferably Japanese panko) 2 teaspoon cider vinegar 1/4 teaspoon salt 1/4 teaspoon Dijon mustard Pinch of sugar 3 tablespoons extra-virgin olive oil, divided 4 cups mesclun (mixed baby salad greens — about 2 ounces)

Autumn Filling coconut oil or olive oil for frying 1 small red onion, finely chopped 2 fresh sprigs of rosemary 1 leek, thinly sliced (use the green leaves as well) 500 g fresh baby carrots, divided lengthwise 1 small sweet potato, thinly sliced 1 small romanesco, cut into smaller pieces 6 brown mushrooms, sliced 3 small kale leaves, stems removed and chopped 1/2 lemon, juice

2 cups cooked chicken (good use of leftover store bought rotisserie chicken) / 2 cups sauteed chopped frozen or baby spinach (I added peas and mushrooms as well on my second attempt) 1/2 chopped onion 1/2 cloves garlic minced 1 - 2 tbsp olive oil 1 tsp cumin (optional) pinch chilli powder (optional) 1/2 8 - oz.

13.3 oz roll of refrigerated french bread loaf, I used Simply Pillsbury 2 Tablespoons extra virgin olive oil 2 Cups baby spinach, coarsely chopped 1 clove fresh garlic, minced 3 oz softened cream cheese 1/2 Cup light sour cream 2 Tablespoons fresh shredded parmesan cheese 1/8 teaspoon McCormick Gourmet Ancho Chile Pepper 1/8 teaspoon McCormick Gourmet Garlic Salt 1/8 teaspoon McCormick Gourmet Sicilian Sea Salt 1/8 teaspoon freshly ground black pepper 1/3 Cup shredded mozzarella cheese

* 2 slices thick cut bacon - optional (I used my preservative free home - cured bacon) * 1 small red onion, peeled and thinly sliced * 1/2 pound clean and dry organic baby spinach * 1 cup coarsely chopped pea sprouts / shoots - optional (use another seasonal vegetable like asparagus, if you prefer * 1/4 cup crumbled blue cheese, or more / less to taste * 1/4 cup chopped raw walnuts, or more / less to taste * 15 - 20 violet flowers * toasted walnut or olive oil for drizzling on the salad * squeeze of fresh lemon or drizzle of balsamic vinegar - optional

baby spinach, chopped couscous, for serving (I used this recipe but halved the oil) lemon, for serving (optional)

Since these babies use a full 3/4 cup of peanut butter, instead of adding the extra coconut oil that my blondies have, I opted for unsweetened applesauce.

Made as per the recipe except used mixed baby greens for the arugula because it was in my fridge and a basil - infused olive oil to toss the greens.

1 Tablespoon DeLallo extra virgin olive oil 1 cup diced white onion (about half a medium onion, peeled) 3 cloves garlic, minced 8 eggs, whisked 1 (12 - ounce) jar DeLallo roasted red peppers, drained and diced 2 handfuls baby arugula, roughly chopped 1 cup shredded Mozzarella cheese (I used part - skim) 1/4 cup DeLallo basil pesto 1/2 teaspoon salt 1/4 teaspoon black pepper

Roast Mushroom & Baby Bean Salad ---------------------- 1 1/4 lb mushrooms (I used a mix of white and cremini) 2 tbsp olive oil 3 cloves garlic, crushed 2 tbsp lemon juice 6 shallots, root ends trimmed, skin on 1 1/2 tbsp champagne vinegar 2 tsp finely chopped tarragon 1 tbsp finely chopped parsley 7 oz baby green beans, trimmed 2 handfuls aruBaby Bean Salad ---------------------- 1 1/4 lb mushrooms (I used a mix of white and cremini) 2 tbsp olive oil 3 cloves garlic, crushed 2 tbsp lemon juice 6 shallots, root ends trimmed, skin on 1 1/2 tbsp champagne vinegar 2 tsp finely chopped tarragon 1 tbsp finely chopped parsley 7 oz baby green beans, trimmed 2 handfuls arubaby green beans, trimmed 2 handfuls arugula

I used 4 medium potatoes (when cut into chunks they were about 2 cups), 1/2 cup plain nonfat Greek yogurt, and 2 cups of baby spinach which I sauteed in garlic, olive oil, salt, pepper, and chili pepper flakes.

1 teaspoon extra-virgin olive oil 3 spicy or sweet Italian chicken sausage links, thinly sliced 1/2 cup sun - dried tomatoes olive oil, drained, patted dry, and thinly sliced For the pesto: 3 packed cups baby arugula 1/3 cup fresh basil leaves 1/3 cup raw walnuts 3 garlic cloves, peeled and smashed Juice of 1/2 lemon 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 2 ounces goat cheese 2 tablespoons extra-virgin olive oil (You can also use the oil from the sun - dried tomato jar if you're feeling fancy.)

Known as the healthiest and most versatile oil on earth, coconut oil is made up of unique medium chain fatty acids which offers a long list of health and beauty benefits, some of which include: - Improved brain function - Improved memory - Enhanced immune function - Supported digestion - Increased nutrient absorption (add to cooking and smoothies)- Balanced hormones - Improves thyroid function - Increases energy levels - Aids weight loss and weight management - Provides skin and hair nourishment - Cleanses unwanted bacteria, fungi and viral infections Coconut Magic's coconut oil is an all - natural, clean product that can be used during pregnancy and also for baby care.

Ingredients 1 ball pizza dough Olive oil Kosher salt 10 ounces grated mozzarella cheese (I used a mix of part - skim and whole milk) 3/4 pound asparagus, tough ends trimmed Freshly ground black pepper Parmesan cheese, for grating and shaving 1 1/2 ripe California Avocados, peel and pit removed Juice of 1/2 lemon plus 1 teaspoon, divided 2 cups (1 1/2 ounces) baby arugula Flaky sea salt, for finishing Instructions Preheat an oven to 500 °F, and set an oven rack in the lowest possible position.

Ingredients 1 tablespoon olive oil 1 1/2 cups onion, finely chopped, about 1 large 1 1/2 teaspoon thyme, dried, 2 tablespoons of chopped fresh thyme can be used 3 teaspoons garlic, minced 4 cups green cabbage, coarsely chopped 1 14.5 ounce can tomatoes, Italian - style stewed 2 cups celery, sliced 2 cups carrots or baby carrots, diced, 1 / 2 - inch pieces 8 cups low sodium chicken broth, vegetable broth can be substituted 3 cups potato, diced, 1 / 2 - inch pieces 1/2 cup basil, chopped fresh 3 cups zucchini, half - slices, cut zucchini in half, then cut into slices 1 15 ounce can red kidney beans, rinsed and drained; white kidney beans can be substituted 1 tablespoon Parmesan cheese, Shredded; about a tablespoon per serving Instructions Step 1 Heat olive oil in large, nonstick saucepan over medium heat.

Use fresh if in season (about 2 ears) or canned (rinsed in a colander) 10 oz baby spinach 1 lemon 1 teaspoon salt 1 medium shallot 1 tbsp Dijon mustard 1 bunch cilantro leaves 2 slices pickled jalapeño (optional) olive oil

sweet potato vermicelli noodles) * 2 tablespoons organic coconut oil (or olive oil) * 2 tablespoons toasted sesame oil, divided * 1 medium onion, peeled and sliced thin * 2 cloves garlic, peeled and minced * 2 cups baby spinach * 3 carrots, peeled and julienned * 3 scallions (green parts only), sliced * 5 mushrooms, trimmed and sliced (I used organic button mushrooms) * 1/2 medium zucchini, peeled and julienned * 1/2 package (4 oz.)

Pin It Ingredients: 1 container of baby kale (about 5 or 6 oz) 1 tbsp combined fresh chopped herbs (I used basil, sage, & thyme) 2 - 3 tsp extra virgin olive oil 2 - 3 tsp apple cider vinegar sea salt / fresh cracked pepper... Continue Reading →

2 star anise 2 cinnamon sticks 1 teaspoon whole coriander seeds 1 1/2 teaspoon black peppercorn 5 whole cloves 3 cardamom pods — green shells removed 1 medium onion — sliced into 8 wedges 3 garlic cloves — crushed with a knife 1 - inch piece ginger, sliced and crushed with a knife 1/2 lb shiitake — hard stems removed, caps sliced 6 cups purified water 3 1/2 tablespoons tamari 1 tablespoon brown rice vinegar 1/4 teaspoon sriracha 1 1/2 cup cooked beans (I used these beautiful ones) 2 medium sweet potatoes — spiralized (I use this spiralizer) 1 tablespoon coconut oil 1 small or 1/2 large broccoli head — cut into florets 2 baby bok choy or 1 regular bok choy — sliced handful mung bean sprouts juice of 1 lime, plus more for serving handful each cilantro, basil and mint leaves 1 tablespoon sesame seeds

1/2 Medium Onion 2 - 3 Cloves Garlic 3 cups Chopped Mushrooms (I recommend baby portobello / brown button) 1 tsp Dried Rosemary (Mine was roughly chopped, use less if it is powdered) 1 (400 ml) can Coconut Milk 1 Veggie Broth Cube (That would make 2 cups of broth, but don't make broth) 1 cup Water 1 cup Cooked Wild Rice (prepare beforehand) Salt and Pepper (to taste) Oil

2 tsp Olive Oil A few drops Sesame Oil (optional) 1 medium clove garlic, crushed 2 cm ginger, finely grated 1 small red chilli, finely chopped Pinch Asofoetida 1/2 tsp Turmeric 1 1/2 tsp uncooked urad dhal (white lentils) 1 1/2 tsp black mustard seeds 250g firm Tofu, cubed in 1 - 2 cm pieces 1/3 cup Tomato Sauce (I used sauce with no added sugar) 1 tbsp Lime Pickle Gravy 1 tbsp Soy Sauce, then more to taste 1 / tsp cinnamon 1 1/2 tsp vinegar, then more to taste 8 - 10 spears of Baby Corn, fresh or tinned, sliced into 1 cm pieces Small red capsicum, chopped 1 1/2 cups Mushrooms (button, king or oyster), chopped

Vegan Stuffed Peppers Recipe 1 tablespoon olive oil 1 package (8 ounces) fresh crimini mushrooms, coarsely chopped 2 green onions, sliced 3 cups fresh baby greens (I used a mix of spinach and arugula) 1 cup cooked rice (I used Jasmine rice) 1 tablespoon tamari (soy sauce) 2 teaspoons sambal oelek chile sauce 2 medium red and / or yellow bell peppers 1 teaspoon toasted sesame seeds

stems of 4 - 6 broccoli heads, depending on their thickness (about 580 g or 20 oz)-- I usually reserve the stems from one bunch in the fridge, until I'm ready to buy and cook the next one (usually soon after) florets from 1 large broccoli head — cut into bite - sized pieces a couple handfuls of other vegetables, such as chopped asparagus, peas, edamame, etc. (optional) a large handful of green leafy vegetables — spinach, kale, etc. 1 lemon — zest and juice salt and pepper to taste 3 1/2 tablespoons ghee or grapeseed oil — divided 1 shallot — chopped Pecorino Romano or Parmesan to taste — finely grated (I used unpasteurized sheep's milk Pecorino Romano) baby greens or microgreens for garnish (optional)

Ingredients 1 butternut squash 1 can chickpeas, rinsed and drained olive oil salt and pepper paprika crushed chili flakes 4 cups baby arugula 3 ounces feta cheese 2 apples (I used honeycrisp, but granny smith would also be nice)

6 boneless / skinless chicken thighs (use your favorite cut of chicken) 1 cup fresh baby spinach 1/2 cup fresh basil 3 Tbsp of fresh rosemary (the leaves from about 3 sprigs of rosemary) 1 tsp dried oregano 1 lemon, juice and zest 3 garlic cloves, minced 1/2 tsp salt and pepper 1/4 cup olive oil

We used pizza crust, cherry tomatoes, leaves of baby spinach, onions, salt, pepper, oregano and a drizzle of extra virgin olive oil.