The Trilogy Advanced Skincare Line will hydrate dry skin and is New Zealand’s number one skincare brand, where a bottle of Trilogy Rosehip oil is sold every 22 seconds.
When sisters Sarah Gibbs and Catherine de Groot discovered the powerful benefits of rosehip oil for skin, back in 2002, they created Trilogy, a natural skincare line that started out with a range of five rosehip skincare products.
The Trilogy line now crafts over 40 incredibly effective natural alternatives to use in place of all the synthetic skincare, body care and hair care products that are out on the market. These natural and effective alternatives are sold in over 20 countries around the world.
The Trilogy Skincare Line has been added to the Whole Body Department at Whole Foods Market as it falls in line with their philosophy that what you put on your body is just as important as what you put in your body.
All of the beauty products at Whole Foods Market meet the strictest standards for quality sourcing, environmental impact, results and safety. For more information on these standards, as well as a list of 400 unacceptable body care ingredients visit Whole Foods Market Whole Body Page.
As a Whole Foods Market Ambassador we are occasionally sent samples and items to try that meet Whole Foods Market quality of standards. This set of samples included items from the Trilogy Skincare Line.
I’ve been using these products for about a week and I am loving the way my skin feels and looks.
The samples included a holiday limited edition Bare-Faced Beauty Kit, Ultra Hydrating Face Cream and Vital Moisturizing Cream.
The Bare-Faced Beauty Kit included a mini bottle of the rosehip oil antioxidant plus. Hydrating beauty mist and make up be gone cleansing balm.
My skin is on the drier end of the spectrum and I found it soaked up the rosehip oil without leaving a greasy film. I have been applying it to my face after I shower to help lock in some moisture then again at night before the ultra hydrating face cream and my dry skin is loving it!
I carry the hydrating beauty mist with me in my purse. The scent is intoxicatingly floral and when I just need a little refreshing pick me up during this day this mist does the trick.
The make-up be gone cleansing balm gently removes make up and I really like using it under my eyes to get that last bit if eyeliner off that my face soap just can’t seem to get.
I have been using the Trilogy ultra hydrating face cream at night after I wash all of my make up off. The ultra hydrating is no joke. This face cream is thick and rich but glides on smoothly and is easily absorbed and no greasy film.
The vital moisturizing cream is lighter than the hydrating cream and absorbs well. I have been using it the mornings as a moisturizer for under my make up.
My niece is an esthetician at a dermatology clinic and is always giving me samples of other high end and high priced skincare products so I have tried quite a few and I have to say, so far the Trilogy line seems just as good and it is half the price!
I encourage you to pick up a variety of Trilogy products at Whole Foods Market to try for yourself. I think you will be pleasantly surprised.
Creating an elegant cheese board is easy with these tips and tricks from Whole Foods Market. As an ambassador for Whole Foods Market we are given a monthly theme and gift card to create and share a recipe with you. This months theme is cheese and of course turkey!
Cheese platters are a great way to offer a tasty appetizer and this recipe for rosemary goat cheese would be a great addition to add to the platter.
Whole Foods Market has an amazing cheese island section with cheeses from all over the world and for all tastes. From mild to sharp and even those stinky cheeses that appeal to some distinguished pallets, you will find what you are looking for there. My favorite cheese is Dubliner from Ireland. It is a mild and flavorful cheese that pairs nicely with everything!
Below are some tips from Whole Foods Market and me for putting together a fabulous cheese tray.
I always like to add some olives, grapes and some type of cured meat.
Sometimes I will throw on a handful of my maple glazed walnuts, which are divine and great on salads or as a healthy snack.
Here are a few rules of thumb from Whole Foods Market for building a compelling cheese board, and a few solid cheeses for a variety of themes.
People eat with their eyes as well as their mouths — use a rustic butcherboard or slab of natural stone for an appealing, dramatic presentation.
Be sure to let your cheeses sit at room temperature for 30-45 minutes before serving. This brings out those lovely nuances of flavor and aroma.
Give your cheeses room to settle and breathe—you don’t want to crowd them on the dish.
Want luxury? Try these cheeses:
Delice de Bourgogne – rich & tangy; made by combining full-fat milk with creme fraiche
Rogue River Anniversary Blue – made in southern Oregon; pairs well with bourbon whiskey
Pleasing picky eaters? Try these cheeses:
Lamb Chopper – mild & creamy; made from Dutch sheep’s milk
Le Petit 60% French Brie – silky & mild; a crowd pleaser
Love bold and smoky flavors? Try these cheeses:
6 year Cheddar – bold, flavorful; will make sharp cheddar enthusiasts swoon
Applewood Smoked Gouda – lightly smoked; slightly sweet
Be sure to check out the Whole Foods Market website where you can sign up to win free groceries for a year and if you a foodie like me and love sharing your holiday traditions snap a pic of your favorite recipe or holiday moment and share on Instagram or Twitter using the hashtag #MyHolidayTradish. Whole foods will be following along and sharing some of them on their holiday website and social media channels.
Don’t forget that Whole Foods Market can do the cooking for you and if you place an order online by Nov 22nd, you will receive a coupon for $10 off a purchase of $75 or more in your email on Tuesday, Nov 29th. More details here.
This roasted heirloom tomato and goat cheese dip is simple and the perfect appetizer to impress guests or take to a party.
As an ambassador for Whole Foods Market I get to create and share a simple recipe using great products and produce that are in season and available at Whole Foods Market. At the moment this includes delicious heirloom tomatoes. I wish to thank whole foods for providing me with a gift card to purchase the ingredients.
Here are some tips and recipes from Whole Foods Market along with my recipe for the roasted heirloom tomato and goat cheese dip. Enjoy!
Why they’re cool:
Precious and short, heirloom tomato season is at its peak in early autumn
Tomatoes should feel heavy for their size, be soft and yield only slightly to the touch. Size has no correlation with quality — large tomatoes can be just as delicious as small ones. Also, avoid tomatoes with open splits and cracks. Only purchase what you can eat within a few days. Tomatoes should be stored at room temperature, not the refrigerator because it destroys both flavor and texture.
Whole Foods Market Heirloom Tomatoes
Here are a few favorite varieties!
Cherokee Purple. This very large, beefsteak variety is purple or very dark red. It’s deeply flavored and rich with a firm, dense texture. Slice these tomatoes thickly and serve with brined cheeses such as feta or with a sweet drizzle of honey.
Marvel Stripe. This large, beefsteak variety is yellow with interior blush. It’s mild, sweet and fruity with low acidity. These tomatoes are juicy and soft and are wonderful for gazpacho, paired with balsamic vinegar as a tomato relish or with earthy clothbound cheddar cheese.
Brandywine. This is another large, beefsteak variety, however these tomatoes are pink or yellow and sweet with low acidity. They are perfect for sandwiches, used as the base of a fresh summer salad or paired with the creamy saltiness of Parmigiano Reggiano.
Evergreen. This is a medium to large, beefsteak variety. They stay green when ripe and are mild and sweet. Make tomato preserves, a sandwich with triple crème Brie and baguette or bread and fry slices for fried green tomatoes.
Black Prince. This is a medium-sized, round globe variety that’s purple or very dark red. It’s deep and sweetly flavored with a firm texture. Sprinkle wedges with vinaigrette and fresh herbs for a simple treat; pair with Rogue Creamery Oregon Blue to match the tomato’s sweetness.
Sun Gold. This small, cherry variety is dark yellow or almost orange. These tomatoes are tangy-sweet and perfect for an anytime snack, tossing into quick salads, baking on pizzas and flatbreads and pairing with Parrano cheese.
Black Cherry. This small, cherry variety is purple or dark red, very sweet and highly flavored. They’re great in salads, roasting whole, baking into focaccia and pairing with Monterey Jack for a cream-of-tomato soup flavor combination.
I love serving this dip with the Whole Foods Market house made crostini but you could use and cracker of bread of your choice.
Whole Foods House Made Crostini
The balsamic glaze is sold in a squeeze bottle that is usually found in the oil and vinegar isle at the grocery store. You can also make your own by using regular balsamic vinegar by pouring 1/2 cup vinegar into a sauce pan and then bring to a boil. Stir consistently until vinegar begins to thicken. Remove from heat and let cool. Store unused glaze in an airtight container at room temperature for up to a month.
Balsamic Glaze
Roasted Heirloom Tomato and Goat Cheese Dip
1 10.5 ounce goat cheese, softened
1 pint heirloom cherry tomatoes
1 teaspoon Italian seasoning
1 clove garlic, minced
1/4 cup olive oil
salt and pepper to taste
Fresh basil to taste
balsamic glaze to taste
Heat oven to 425. Rise and pat dry cherry tomatoes and place on baking sheet. Drizzle tomatoes with olive oil and sprinkle with salt and pepper and toss to coat. Roast in the oven for about 20 minutes or until cherries began to burst and caramelize.
Heirloom Cherry Tomatoes
Roasted Heirloom Cherry Tomatoes
While tomatoes are roasting, place goat cheese in mixing bowl. Add minced garlic and Italian seasoning.
Fresh Basil
Remove tomatoes from oven and cool slightly. Chop fresh basil and set aside.
Roasted Heirloom Tomato Dip
Roasted Heirloom Tomato Dip
To assemble spread goat cheese on serving platter. Top with roasted tomatoes. Sprinkle with fresh basil. Drizzle balsamic glaze over top just before serving.
Roasted Heirloom Tomato Dip
Roasted Heirloom Tomato Dip
Serve with cracker, French bread or crostini of choice.
The salad bar and garden grants from Whole Foods Market is helping get salad bars and gardens in schools across the country.
The more that kids know and feel connected to their food, the more curious they become about how things grow and taste – and they’re more willing to try new foods! You can help your children learn more about eating better by applying for a School Garden or Salad Bar grant!
Many schools have already received these grants, and the list grows each year. Check out the website below to learn how to apply!
School Garden Grant
Created in partnership with FoodCorps, the School Garden Grant program provides a $2,000 monetary grant to support an edible educational garden on the grounds of a K-12 school. Schools, or a non-profit organization working in partnership with a school, may apply.
Application Period Open: September 1st, 2016
Application Period Closed: October 31, 2016 at 5pm CST
Review Period: Winter 2016
Notification to All Applicants: February 15, 2017
School Salad Bars
A salad bar at school means kids have the choice of fresh vegetables and fruit for lunch 175 days each year. Kids with access to a salad bar in the school cafeteria not only put more fruits and veggies on their plates, they actually eat them! The CDC reports that kids with access to a salad bar consume three times more fruits and vegetables.
Salad bars are a viable component of a federally reimbursed school lunch. The cost for one freestanding, mobile salad bar grant is $2,625. This includes everything a school needs to get started: the bar, chill pads, pans and tongs. Each salad bar can serve a school for 10 years, which makes it incredibly cost effective!
I remember my older sister taking me to Oceans of Fun when I was about 11 years old and being the teenager sister she was, she really didn’t seem to have the motherly instinct of reminding me to put on sunscreen. I remember my face got so bunt that it blistered up and I ended up at the doctors office where they coated me with some burn cream and bandages. Needless to say that my mom was not happy with my sister.
As I approached my teenage years, I was still trying to fool myself that I could tan by rubbing baby oil on my skin and laying outside on the deck or using the new quick tanning products that were on the market. Anybody remember the QT in the blue and white bottle? Neither seemed to work as I either turned out red as a lobster or as orange as a pumpkin.
After becoming a mom, I made it a priority to protect my kids from the suns rays, and even though I had heard you should wear sunscreen year around, I never really did and even jumped on the tanning bed bandwagon for a few years.
As you can see, the years are catching up with me and the fine lines and wrinkles are appearing.
As an Ambassador for Whole Foods Market, we are given information on a certain topic and asked to share it with you. As you might have guessed this months theme is all about sunscreen. I am an avid believer that you can never stop learning and when I read this post, I learned some new things I never knew about sunscreen.
For starters I always thought sunscreen would prevent skin cancer, that I really didn’t need to wear sunscreen when driving and I didn’t realize there are two types of sunscreen. I also had no idea that some chemicals in sunscreens can disrupt the endocrine system and harm marine wildlife.
And although, as you will read in the post above that sunscreen will not prevent skin cancer, I have to believe that some is better than none.
Reality has hit me recently when I went to the dermatologist to see about some injectables for wrinkling (which I will cover in another post sometime soon.) Long story short, right away she pointed out that the most wrinkled side of my face was the one that faced the drivers side window and that the rays can still penetrate through the glass, causing premature aging and not too much can be done to fix that, but sunscreen can help further damage.
This video on how the sun sees your skin and how sunscreen works totally blew me away. I already have a visible freckles on my face and neck and would be very interested in seeing my skin under this ultra-violet light.
So now that I am a sunscreen advocate, what do I choose?
For me I like a high spf and and chemical free. I love Alba Organics, Kiss My Face and Jason which are all available at Whole Foods Market. If you happen to get too much sun and need a little relief from a sunburn, you can also get Jason after sun aloe vera.
I’m also a fan of getting under an umbrella or cabana when poolside!
Make sure when you stop into Whole Foods Market to get your sunscreen grab a green juice for the juice bar to nourish your insides too! I think my next steps to give up the straws so I don’t get such fine lines around my lips.
I would love to hear what anti aging tips you have and your thoughts on sunscreen.
Have you heard of jackfruit and wondered, what the heck is a jackfruit?
As a Whole Foods Market Ambassador I am sent a monthly email with different themes and specials going on in the store every month along with some great recipes to share with all of you.
I also get to create my own recipes using the information from the email. This months theme is what is tasting best right now in April.
Below is a list from Whole Foods Market about what is best right now in their stores, featuring what is local and seasonally available.
Local honey and meats
Fennel
Rhubarb
Jackfruit
You will notice jackfruit on that list. I bought a fresh jackfruit a few years ago and really could not figure out how to eat it or if I even liked it. Jackfruit grows on trees and mostly in tropical regions. You can read more about the jackfruit here.
After this email, I checked out the link for the jackfruit recipes and noticed there is a canned version. Inspired that I could swap it out for canned chicken, I hot footed over to Whole Foods Market to get some canned jackfruit. I also found a refrigerated marinated kind from the Jackfruit Company and picked that up too.
Jackfruit shreds like canned chicken or pulled pork and can really take on any flavor you wish to incorporate with it. I use canned chicken all the time so I tried swapping it out in my favorite enchilada, white chili and chicken salad recipes and the results were delicious. Better yet I fooled my husband. After I had told him what it was he said he did not realize it wasn’t shredded chicken.
If you are looking to incorporate more vegetarian dishes in your diet or just want to have a meatless Monday check my recipe for Chipotle Jackfruit Lettuce Wraps.
I wish to thank Whole Foods for supplying me with a gift card to purchase the ingredients for the recipe.
Recipe Inspiration from Whole Foods Market
