Nyree's Beauty TipNyree needs to take good care of her hair to combat frizziness and split ends. She takes a heavy night cream, by Estee Lauder or any other cosmetic company, and rubs it into the ends of her hair. The cream's moisturizing action is comparable to any expensive hair cream.
At the start of her modeling career, Nyree lost 20lbs by cutting out chocolate, chips and high calorie fast food. She avoided temptation by keeping low fat snacks around the house instead.
Her favorite snacks? Sweet potatoes, grilled in the oven and dipped in ketchup. Looking for other ideas? How about low fat popcorn, Edamame, pickles or low fat frozen yoghurt.
Skin-Restoring
Delicious Guacamole
Ingredients:
2 avocados
1 tomato
Half an onion
1 clove garlic, grated
lemon/lime juice, fresh
cilantro (coriander)
salt
This is a quick and easy 10-minute recipe that will impress houseguests and is all-natural and healthy for your skin. Just chop and mash up all the ingredients in a bowl, then throw a couple of sprigs of cilantro on top for presentation.
Kerstin
keeps her complexion young and beautiful with Clarins face products. She likes it
because it absorbs easily, has a delicate fragrance and makes her skin supple
and soft.
Kerstin has always tried to be a conscientious model and has turned down fur commercials in the past. Clarins is perfect for her and other animal lovers because they don't test their products on animals.
One more tip from this German beauty - flax seed capsules promote healthy skin and a speedy metabolism. Just take them with your vitamins in the morning!
During a long day modeling its sometimes hard to avoid hunger pangs. Kerstin always carries a bag of almonds with her to snack on. As well as being a great low fat snack, almonds help regulate blood sugar levels and curb food cravings.
Baked Stuffed Eggplant
Ingredients:
1 eggplant (aubergine)
Olive oil, extra virgin
1 onion
Mushrooms
Pesto
Cheese
Salt
Pepper
Slice one big eggplant into two halves, scoop them out with a teaspoon and place in a bowl. Spread a little olive oil inside, then place in the oven and leave for about 10 minutes at 200C (or 400F).
Chop some onions and fry in a pan until golden brown, then add the flesh that you scooped out of the eggplant, plus with the mushrooms. Add a little salt, pepper and pesto.
Remove the slices of eggplant from the oven, and fill with the fried vegetables. You can also grate some cheese on top. Put back into the oven and leave for another 15-20 minutes, or until the cheese is melted and has a golden colour. Delicious!