48 Hour Prep Before Your Boudoir Shoot
We often have women ask us what they can do to prep for their upcoming boudoir shoot so we have compiled a list of tips to follow to ensure your are ready for your shoot.
We often have women ask us what they can do to prep for their upcoming boudoir shoot so we have compiled a list of tips to follow to ensure your are ready for your shoot. If you want to get really serious, you can start practicing these tips well in advance but 48 hours is a good amount of prep time to get your skin and body looking fabulous! Enjoy!
1. Shave, Wax or Au Natural!
Whatever you choose, be sure to plan in advance to avoid any irritation. We are whizzes at Photoshop, but if you look good, you feel good and it will shine through in your photos.
2. Probiotics
These miracle pills will help iron out any excess gas or bloating which means a sleeker and slimmer figure.
3. Say Good Bye to Sodium, Alcohol and Carbs
These three culprits will bloat you like there is no tomorrow, so be sure to steer clear of both before your shoot. That being said, having a glass of wine or champagne right before your shoot to loosen you up is okay and you can feast on some carbs right after!
5. Eat Green
Eating green before your shoot will not only make you feel good on the inside but it can also trick you into thinking you are a lot healthier than you are (even if you are just doing it for the 48 hours). You will have more energy, feel happier and slimmer!
6. WATER
We cannot stress this point enough. Make water your best friend! In fact, you should always be drinking water because it will help make your skin appear flawless and help combat water retention. If you think water is "boring" try a squeeze of lemon or lime to spice things up!
7. Sleep
Beauty sleep is not some made up tale, it is a serious fact of life! Sleep has a huge affect on your skin and how you look, so be sure to catch up on your rest and even treat yourself to some extra zzz's right before your shoot.
8. Get Active
Doing a bit of exercise right before your shoot can make your muscles pop so take some time to do a few push ups and planks to get the blood flowing.
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.
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. These women are confident in who they are and they look absolutely amazing! It reaffirms that beauty does come in all different shapes and sizes and the important thing is to be healthy, to be happy and to love who you are! This is the only life you have, so make the best of it and seize the day. Happy Thursday, Boudoir Babes!
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 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
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 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
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
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