A Gift for Him } Pink Blush Boudoir Edmonton YEG

Ever wonder what to get the man who has everything? Or maybe your just looking for something that will knock his socks off? Well ladies look no further. Boudoir photos are a wonderful way to treat a man who treats you right. No matter your age or how long you have been together this is the gift he wont want to return. I have had ladies in their 20's, 30"s, 40"s, 50's, 60's, and even in their 70's surprise their man with the gift of Boudoir. Past clients have used their boudoir photos as a wedding gift, anniversary present, birthday gift and some just because.

What ever your reason there is always fun ways to personalize the gift even further by wearing one of his shirts or maybe a theme that he has a strong interest in. Here are some lovely photos of Miss N  to show you just how fun these photos can be. 

Our Boudoir Babes Showing Off Their Curves!

Over the years, we have been fortunate to meet many beautiful and inspiring women through Pink Blush and Calie and I like to think of all of you as a part of our Boudoir Babe family. From the moment you walk through our doors, you are a part of our sisterhood. What better way to celebrate sisterhood than to share some recent photos of our fabulously curvy Boudoir Babes. 

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All Black Everything

There is something so sexy and mysterious about the wondrous colour black. Not to mention that it goes with everything and best of all it makes everyone look fabulous! If you are looking for timeless and classic boudoir photos, we suggest styling your shoot with black outfits. This colour choice will make shopping easier, your outfits more versatile and your photos will last a lifetime!

We have gathered some of our favourite Boudoir Babes dressed in the dark hue for this weeks post :)

edmonton boudoir photography-sherwood park-yeg-all black everything

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Xo Calie & Sarina

Summer Meals For Every Boudoir Babe!

It is HOT outside, YEG! And you know what that means? Time to bust out the summer recipes to beat the heat and impress your guests at any BBQ this season. Calie and I love entertaining in the summer and we have discovered some delicious, no heat recipes that will satisfy your hunger and keep you sane when it is boiling hot out. Be sure to pair this food with one of our Boudoir Babe cocktails from last week to ensure the best meal possible! Happy Eating!

Chickpea summer salad-boudoir-edmonton-photography-yeg-sherwood park

Chickpea Avocado and Feta Salad

Ingredients:

1 can chickpeas, rinsed and drained 2 avocados, diced ⅓ cup chopped parsley 2tbsp green onion, thinly sliced ⅓ cup feta cheese Juice of 1 lime Salt and pepper, to taste

Gently combine all of the ingredients in a bowl, avoiding mashing the avocado and feta. Season with salt and pepper to taste!

Recipe from www.homegrownandhealthy.com

Summer Corn avocado salad-edmonton photographers-boudoir-yeg-sherwood park

Corn, Avocado & Black Bean Dip

Ingredients:

1 3/4 cup fresh sweet corn 40 cherry tomatoes, halved 1 15 oz. can of black beans, rinsed and drained 2 avocados, diced 1 red onion, finely diced 1/4 cup cilantro, chopped (use the stems too!)

Dressing: 2 Tbsp. olive oil 1 lemon, juiced (or 2 limes) 1-2 tsp. cumin 1/2 tsp. kosher salt 1/2 tsp. ground black pepper

Combine all of the ingredients in a bowl and mix well. Whisk the dressing ingredients in a separate bowl and drizzle over the veggies. Can be served as a salad or dip!

Recipe from www.produceonparade.com

watermelon feta squares-edmonotn photography-boudoir-sherwood park

Watermelon Feta Chunks

Ingredients:

1 small seedless watermelon 1 (1-pound) block feta cheese 1 cup basil leaves

Cut 1 small seedless watermelon into 1-inch cubes (about 40). Top with 1 (1-pound) block feta cheese, cut into 1-inch squares (1/4 inch thick), and 1 cup basil leaves; secure with toothpicks. Transfer to platter; sprinkle with 3 tablespoons olive oil and 1/4 teaspoon each salt and pepper.

Recipe from www.goodhousekeeping.com

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Grilled Shrimp Vietnamese Spring Rolls

Ingredients:

1 pound uncooked shrimp, 16-20 per pound 1 tablespoon olive oil 1 lime, juiced 1 teaspoon lime zest kosher salt and freshly ground black pepper 10-12 8-inch round rice paper wrappers 6 ounces rice or vermicelli noodles, softened in hot water and drained 1 red bell pepper, seeded and thinly sliced 2 carrots, peeled, halved and thinly sliced 1 cucumber, peeled, seeded, halved and then thinly sliced 2 cups spring green lettuces ½ cup cilantro leaves ½ cup Thai basil leaves ½ cup mint leaves

Peanut Sauce: 2 tablespoons smooth peanut butter ¼ cup hoisin sauce 1 clove garlic, minced 1 tablespoon water 1 teaspoon sugar ¼ teaspoon crushed red pepper

Directions:

Shell and remove the tails from the shrimp and rinse. Place in a bowl and drizzle with the olive oil, lime juice and lime zest and season with the kosher salt and freshly ground black pepper. Skewer the shrimp and heat the grill to medium heat. Brush the grill with oil or cooking spray and cook for 2-3 minutes on each side then remove and let cool. When cooled, remove the shrimp from the skewers and slice in half from head to tail and set aside. Fill a large plate or pyrex dish with warm water, dip a rice wrapper into the warm water and completely submerge the wrapper for 1 minute. Set on the wrapper on a clean, flat surface and arrange a few slices of the veggies and herbs on the bottom ⅓ of the wrapper then top with a few lettuce leaves, a small handful of the vermicelli noodles then more veggie slices and herbs. Place 3 shrimp halves, grilled side down, on the rice paper just above the pile of the vermicelli and veggie pile. Fold the bottom of rice paper over vermicelli and veggie pile and roll over to form a cylinder. Fold in the two sides of the cylinder to make a package and keep folding over until it resembles a burrito shaped roll. Cut in half or in thirds, and serve with peanut and nuac cham dipping sauces.

Recipe from www.foodiecrush.com

strawberry spinach salad-edmonton photographers-yeg boudoir-sherwood park

Strawberry Spinach Salad

Ingredients:

one package (10 oz) fresh spinach (about 10 cups of torn leaves) 4 cups sliced fresh strawberries (cleaned and hulled) 1 cup avocado, chopped 1 cup blueberries 1 mango, sliced 1/4 cup cashews

Dressing:

1/2 cup olive oil 1/4 cup balsamic vinegar 3 to 4 tablespoons brown sugar 1 1/2 teaspoons garlic powder 1 teaspoon mustard powder 1 teaspoon onion powder garlic salt or garlic powder salt and pepper

Directions:

In a medium bowl, combine the dressing ingredients, and whisk together well. Add salt and pepper to taste. You can serve the dressing immediately or you can cover it and chill for an hour. In a large bowl, combine all of the salad ingredients, except the cashew nuts. Add the dressing to the salad and toss. Sprinkle cashew nuts on top of the salad.

Recipe from www.juliasalbum.com

XO Calie & Sarina

DIY Summer Beauty for Every Boudoir Babe!

Summer is the perfect season for fun DIY projects! The weather is hot and your hair and skin could use a little extra TLC with all the swimming and suntanning you have been doing. Plus, it's always fun to have an activity to do outside. So grab a few girlfriends, make a few Boudoir Babe cocktails and get crafty! Your hair and skin will thank you :)

Coffee-Mud-Mask-edmonton photography-boudoir-sherwood park-summer DIY

Coffee Mud Mask Recipe: 4 tbsps. bentonite clay 2 tbsps. coffee grounds 2- 5 tbsps. apple cider vinegar (can be substituted for water)

In a small bowl add clay, coffee grounds and mix until incorporated, add 1-2 tbsps. apple cider vinegar to mixture and mix, if the mixture is to thick and more vinegar until it thins out. Smear over face in a circular motion and let it set for 5-10 minutes or until the mask hardens. Rinse mud from face and add a light layer of lotion to face, to prevent drying.

www.savynaturalista.com

sugar scrub-diy-edmonton boudoir-photography-yeg

Sugar Scrub

1 Cup Of Brown Sugar 1 Cup Olive Oil ½ Cup of Avocado Mashed

Mix all ingredients thoroughly and apply to body in the shower. Rinse.

www.myfashionchronicles.com

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 How to make your own Rosewater!

Steep one packed cup of organic rose petals in two cups of distilled steaming-hot (but not boiling) water until it reaches room temperature, before straining out the petals. Pour the remaining rose water into a mist bottle and Voila!

Rose Water Leave On Conditioner Spray

2 ounces of your favorite conditioner (lightweight is best) 4 ounces rosewater 1 tablespoon apple cider vinegar

Pour all ingredients into the bottle and shake well. The vinegar will add a little shine and help keep the bottle from clogging.

Rosewater Toner

4 ounces distilled water 2 ounces witch hazel 2 ounces rosewater 1 tablespoon lemon juice

Simply pour all four ingredients into a bottle and shake it well before each use, applying the mixture to my skin twice a day.

www.eco-chick.com

avocado-banana hair mask-edmonton boudoir-photography-sherwood park-yeg

Avocado Banana Hair Mask

1/2 Avocado mashed 1/2 Banana mashed 1 Egg Beaten 2 tbs. Olive Oil

Puree avocado and banana in a bowl until there are no clumps present. Add in beaten egg with olive oil and mix thoroughly. Apply to dry hair and leave in for 15-20 minutes. Rinse with COLD water (warm or hot water will cook the egg - and egg is really hard to get out of your hair) wash hair with shampoo. Repeat shampoo if needed.

www.thehowtocrew.com

XO Calie & Sarina

The Best Summer Cocktails for Every Boudoir Babe!

Summertime and the livin' is easy! Do you want to know what our favourite part of summer is? Sipping on delicious cocktails while soaking up that glorious Vitamin D! We love indulging in cocktails full of fruity deliciousness and we have picked our favourite recipes for a girls day or night out. Feast your eyes on this, ladies!

Strawberry margarita punch-edmonton-cocktails-boudoir photography

Strawberry Margarita Punch

INGREDIENTS: 16 ounces strawberries, chopped. (or 16 ounces frozen strawberries for easier mixing) 1 can frozen limeade concentrate 4 cups water 1-2 tablespoons agave nectar (depending on how sweet you want the punch) 1½ cups good-quality tequila 2 cups orange juice 4 cups strawberry or diet strawberry soda ¼ cup sugar Limes and strawberries, for garnish Salt to rim glasses (optional)

DIRECTIONS:

Put chopped strawberries along with sugar and 1 cup water into a food processor and pulse until smooth.

Pour strawberry mixture into a large pitcher Add limeade, orange juice, soda, agave nectar, tequila, and the remaining 3 cups of water. Stir, stir, stir!

Serve over ice, garnish with strawberries and limes. Salt the rim of your glasses for an added margarita flair. Enjoy!

Recipe from www.thecookierookie.com

 

Beach house cosmos-edmonton-boudoir photography-yeg-sherwood park

Beach House Cosmos

INGREDIENTS:

4 cups prepared limeade 2 cups vodka 1 cup cranberry juice 1/2 cup triple sec 12 lime slices

DIRECTIONS:

Mix all ingredients in a pitcher. Place in the refrigerator and let chill for 2 to 3 hours.

Serve in martini glasses and garnish with a lime slice.

Recipe from www.recipegirl.com

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Canada Flag Fizz

INGREDIENTS: 2 Teaspoons of Maple Syrup

50ml Chilled Cranberry Juice

100ml Prosecco

DIRECTIONS:

Shake 2 teaspoons of maple syrup over ice with 50ml chilled cranberry juice in a cocktail shaker.

Strain into a tumbler and top up with 100ml cold Prosecco. Stir swiftly and serve.

Recipe from www.thetelegraph.co.uk

tropical twisters-summer cocktails-boudoir photography-edmonton

Tropical Twisters

INGREDIENTS:

12 ounces Lemon-Lime Soft Drink 12 ounces Pineapple Juice 12 ounces Trop50 Raspberry Acai 12 ounces Coconut Rum or Vodka

DIRECTIONS:

Blend each fruit flavour separately with 1/3 of Rum or Vodka (or both if you're feeling CRAZY!)

Pour into glass carefully layering each colour.

Recipe from www.ahelicoptermom.com

ENJOY!

 XO Calie & Sarina