16 Apr 2014

Let your skin de-stress with green tea extract, an essential clarifying ingredient found in our newest Pore Medic Mask. Shop the product here.

Let your skin de-stress with green tea extract, an essential clarifying ingredient found in our newest Pore Medic Mask. Shop the product here.

15 Apr 2014

Our newest face wash has a special technique for getting your skin clean. Shop it here.

Our newest face wash has a special technique for getting your skin clean. Shop it here.

14 Apr 2014

Nothing motivates getting your fit on like the first taste of spring weather. This week, we’re channeling Coachella by way of a great workout playlist, checking out a new yoga studio, and stopping into our favorite brunch locale, all the while keeping hydrated with our mega moisturizer. Check it out below.
Ceramidin Cream, available at Sephora.
SHAPE Magazine’s Coachella workout playlist.
Class at Goodyoga in Greenpoint, Brooklyn.
A healthy outdoor brunch with friends at The Butcher’s Daughter.

Nothing motivates getting your fit on like the first taste of spring weather. This week, we’re channeling Coachella by way of a great workout playlist, checking out a new yoga studio, and stopping into our favorite brunch locale, all the while keeping hydrated with our mega moisturizer. Check it out below.

  1. Ceramidin Cream, available at Sephora.
  2. SHAPE Magazine’s Coachella workout playlist.
  3. Class at Goodyoga in Greenpoint, Brooklyn.
  4. A healthy outdoor brunch with friends at The Butcher’s Daughter.

11 Apr 2014

A healthy lifestyle is key to a happy life. Each week, we round up an inspiring recipe that makes us look and feel good. With warm weather approaching, we’re on the lookout for fuss-free, healthy snacks that require minimal prep and zero oven use. What’s Cooking Good Looking's no-bake dried cherry and coconut granola bars fit the bill perfectly. Enjoy!
No-Bake Granola Bars
Ingredients
1 1/2 cups of rolled oats
1/2 cup of dried apricots, diced
1/2 cup of dates, pitted and diced
1/2 cup of of almond butter (or any kind of nut butter you like)
1 cup of brazil nuts (or any kind of nut you like), roughly chopped
1/2 cup of dried cherries (or any kind of dried fruit you like), roughly chopped
3/4 cup of toasted coconut, roughly chopped
2 tablespoons of hemp seeds (optional)
2 tablespoons of chia seeds (optional)
1/2 teaspoon of salt
2 teaspoons of vanilla (I used this fancy ground vanilla that I have which worked so well, but you can also use 2 vanilla beans - scraped, or 2 teaspoons of vanilla extract)
3 tablespoons of maple syrup
Instructions
First, toast the oats. Pre-heat the oven to 350º. Spread the oats out on a baking sheet and bake for 15 minutes. Allow to cool slightly before incorporating.
Soak and puree the dates + apricots, and heat up the nut butter. Place the chopped dates and apricots in a bowl and cover with warm water. Allow them to sit for about 10 minutes and drain completely. Transfer them to a high-powered blender or food processor and puree until they become a smooth paste. Unless your nut butter is at room temperature, you will want to warm it up slightly so that it is easier to incorporate. To do so, heat it up in a small saucepan until it starts to melt.  
Then, combine all of the ingredients and form it in a pan. In a large bowl, combine all of the ingredients including the toasted oats, the pureed apricots and dates, as well as the melted nut butter. Stir until everything is evenly distributed. Transfer the mixture to a baking dish. You can use any size and shape you like. The bigger the dish, the thinner the bars will be. I went for a smaller sized pan because I like them in bigger chunks. Push the mixture down so that it fill the dish, and is uniform and flat at the top. 
Cover, place it in the refrigerator, and chill for a couple of hours until the mixture is sticking together well. You can also freeze these if you prefer. If stored well, they should last for about two weeks in the fridge, or longer in the freezer. 

A healthy lifestyle is key to a happy life. Each week, we round up an inspiring recipe that makes us look and feel good. With warm weather approaching, we’re on the lookout for fuss-free, healthy snacks that require minimal prep and zero oven use. What’s Cooking Good Looking's no-bake dried cherry and coconut granola bars fit the bill perfectly. Enjoy!

No-Bake Granola Bars

Ingredients

  • 1 1/2 cups of rolled oats
  • 1/2 cup of dried apricots, diced
  • 1/2 cup of dates, pitted and diced
  • 1/2 cup of of almond butter (or any kind of nut butter you like)
  • 1 cup of brazil nuts (or any kind of nut you like), roughly chopped
  • 1/2 cup of dried cherries (or any kind of dried fruit you like), roughly chopped
  • 3/4 cup of toasted coconut, roughly chopped
  • 2 tablespoons of hemp seeds (optional)
  • 2 tablespoons of chia seeds (optional)
  • 1/2 teaspoon of salt
  • 2 teaspoons of vanilla (I used this fancy ground vanilla that I have which worked so well, but you can also use 2 vanilla beans - scraped, or 2 teaspoons of vanilla extract)
  • 3 tablespoons of maple syrup

Instructions

First, toast the oats. Pre-heat the oven to 350º. Spread the oats out on a baking sheet and bake for 15 minutes. Allow to cool slightly before incorporating.

Soak and puree the dates + apricots, and heat up the nut butter. Place the chopped dates and apricots in a bowl and cover with warm water. Allow them to sit for about 10 minutes and drain completely. Transfer them to a high-powered blender or food processor and puree until they become a smooth paste. Unless your nut butter is at room temperature, you will want to warm it up slightly so that it is easier to incorporate. To do so, heat it up in a small saucepan until it starts to melt.  

Then, combine all of the ingredients and form it in a pan. In a large bowl, combine all of the ingredients including the toasted oats, the pureed apricots and dates, as well as the melted nut butter. Stir until everything is evenly distributed. Transfer the mixture to a baking dish. You can use any size and shape you like. The bigger the dish, the thinner the bars will be. I went for a smaller sized pan because I like them in bigger chunks. Push the mixture down so that it fill the dish, and is uniform and flat at the top. 

Cover, place it in the refrigerator, and chill for a couple of hours until the mixture is sticking together well. You can also freeze these if you prefer. If stored well, they should last for about two weeks in the fridge, or longer in the freezer. 

11 Apr 2014

Ona is a Lithuanian model with seriously enviable porcelain skin. Here, she’s shared her tips for maintaining a youthful glow!

Ona is a Lithuanian model with seriously enviable porcelain skin. Here, she’s shared her tips for maintaining a youthful glow!

9 Apr 2014

Get to know our Premium BB Cream, one of the products that started it all.

Shop it here.

Get to know our Premium BB Cream, one of the products that started it all.

Shop it here.

8 Apr 2014

You asked, we answered. We’ve formulated three new BB Creams to address more skin issues than ever before—coming soon, to Sephora.

Take a first look.

You asked, we answered. We’ve formulated three new BB Creams to address more skin issues than ever before—coming soon, to Sephora.

Take a first look.

7 Apr 2014

This week’s ingredient spotlight: mushrooms, Mother Nature’s pore minimizer. Shop the Primer here.

This week’s ingredient spotlight: mushrooms, Mother Nature’s pore minimizer. Shop the Primer here.

3 Apr 2014

Super chic model Quinn Cooper loves luxe fashion, traveling, cooking, and trolling flea markets for vintage finds—and sharing it all with her followers on her up-and-coming blog, Quinn Cooper Style. As a redhead, she’s well-versed in caring for fair and sensitive skin, and relies on the right combination of products coupled with a healthy diet to keep her complexion clear. Find out her go-to Dr. Jart products and her recipe for Mango Avocado Quinoa Salad, below.
"I have very fair skin, so I’m obsessed with sunscreen—I apply it every day of the year! I think it’s one of the most important things you can do for your skin. If I wear makeup, I use Dr. Jart’s Premium BB Cream with SPF 45. It’s light but provides great coverage, and I love that it has such a high SPF to protect my skin."
Quinn Cooper’s Mango Avocado Quinoa Salad
For the salad:
1 cup of uncooked black quinoa
1 can of black beans
1 avocado, chopped
1 mango, chopped
2 large carrots, julienned
1/2 cup of cilantro
4 green onions, thinly sliced 
For the dressing: 
Juice from 1 lime
2 tablespoons of olive oil
1 clove of garlic, minced
1 teaspoon of cumin
1 teaspoon of maple syrup
Salt to taste
Place 1 cup of black quinoa into a pan with 2 cups of water. Bring to a boil, then cover and let simmer for 20 minutes, or until water has absorbed. Let cool before adding any ingredients.

Rinse black beans. Julienne carrots. Chop mango, avocado, and green onion. Combine all ingredients, add dressing, and enjoy!

Super chic model Quinn Cooper loves luxe fashion, traveling, cooking, and trolling flea markets for vintage finds—and sharing it all with her followers on her up-and-coming blog, Quinn Cooper Style. As a redhead, she’s well-versed in caring for fair and sensitive skin, and relies on the right combination of products coupled with a healthy diet to keep her complexion clear. Find out her go-to Dr. Jart products and her recipe for Mango Avocado Quinoa Salad, below.

"I have very fair skin, so I’m obsessed with sunscreen—I apply it every day of the year! I think it’s one of the most important things you can do for your skin. If I wear makeup, I use Dr. Jart’s Premium BB Cream with SPF 45. It’s light but provides great coverage, and I love that it has such a high SPF to protect my skin."

Quinn Cooper’s Mango Avocado Quinoa Salad

For the salad:

  • 1 cup of uncooked black quinoa
  • 1 can of black beans
  • 1 avocado, chopped
  • 1 mango, chopped
  • 2 large carrots, julienned
  • 1/2 cup of cilantro
  • 4 green onions, thinly sliced 

For the dressing: 

  • Juice from 1 lime
  • 2 tablespoons of olive oil
  • 1 clove of garlic, minced
  • 1 teaspoon of cumin
  • 1 teaspoon of maple syrup
  • Salt to taste

Place 1 cup of black quinoa into a pan with 2 cups of water. Bring to a boil, then cover and let simmer for 20 minutes, or until water has absorbed. Let cool before adding any ingredients.

Rinse black beans. Julienne carrots. Chop mango, avocado, and green onion. Combine all ingredients, add dressing, and enjoy!

2 Apr 2014

Spring has finally arrived! Wishing everyone an amazing season.

Spring has finally arrived! Wishing everyone an amazing season.