UPDATE: We have our winner! Congrats to our winner Emily Kate O'Shea! Enjoy the cleanse and let us know how you do.

Summer time should be a happy time with sunshine, warm nights, and a new wardrobe of color. But it can also be the dreaded season of bikini shopping and allergy attacks.  Don’t avoid the outdoors any longer: Improve your health and secure your summer bod with Kaeng Raeng cleanse! 

Kaeng Raeng is an all natural, meal replacement cleanse program that helps jumpstart weight loss, improve digestion, cut cravings, relieve allergies, and give your skin a natural vegan glow. Just drink one meal replacement pouch 3 times per day for 3-6 days.  The best part? You can eat as many raw fruits and veggies as you want! KR contains no artificial colors, flavors, sweeteners, or preservatives, and no laxatives or stimulants.  

Want to know more? Hear from founder and CEO Lindsay Reinsmith on the creating of Kaeng Raeng:

When I formulated Kaeng Raeng, I wanted to maintain the principles of a raw vegan diet, but in a form that was convenient and easy for everyone. I had some serious criteria for Kaeng Raeng, and I know you’ll love the finished product.

It had to be simple: So many cleanse programs are completely impractical, whether they require fasting, contain harsh laxatives, have long commitments and complicated instructions, or cost $100/day. We know that’s not for everyone, which is why we created a simple meal replacement system starting at $17/day. No pills, no starving, no headache.

It had to taste good! I personally created Kaeng Raeng as something I would like to drink, and I’m pretty picky!  We use more than a full serving of real fruit in each pouch with no added sugars or flavors so it’s got a natural, simple taste.

It had to be good for you and the environment: Kaeng Raeng is 100% vegan and is the only cleanse endorsed by animal rights activist and best-selling Skinny Bitch author Kim Barnouin. Each pouch contains a serving of fruit, fiber, 15g of lean protein, 2 billion live probiotic cultures, and daily vitamins. We source all of our ingredients from local farmers and use environmentally friendly practices to bring healthy living right to your doorstep.  

I had to be made with YOU in mind: No two people are going to do a cleanse program the same, which is why KR is customizable for your specific goals and needs. Choose Beginner (for first time users), Veteran (for those having done at least one cleanse, or vegetarians), or Master (for experienced cleansers and health nuts). KR is also completely vegan (dairy free), gluten free, caffeine free, and peanut free.

As a small business, we’re dedicated to helping our customers get healthy in a safe and natural way. I personally use Kaeng Raeng every year to alleviate my allergies and jumpstart a healthier summer. Check out this video about Kaeng Raeng, or watch our full length commercial here. 


Want to win one?

Our last giveaway was so successful, we decided to do it again! Just comment why YOU want to try a vegan cleanse by midnight tonight and you’ll be entered to win a free 3-Day Beginner program.  

Can’t wait? Use code LAUREN15 for 15% off at kaengraeng.com. Offer good through May 21 at 5:59PM PST. 

KR ships anywhere in the US and several countries worldwide! It’s also available at select Whole Foods Market stores in the US. Check with your local store for availability.

If you want to get beautiful on the outside, you’ve got to get healthy on the inside. Try Kaeng Raeng today! 

• You must be a registered LaurenConrad.com member to enter. Learn how to sign up by clicking here.
• This contest is open to US residents 18 years of age and older. 
• Winners will be contacted via private message to their LaurenConrad.com inbox and by email. If our team does not hear back within 24 hours, a new winner will be selected in your place.
• Limit one comment per entry. Multiple comment entries will not be considered.
• This giveaway ends at 11:59 PST on May 14, 2012. 

Today’s post is brought to you by
 

We have a penchant for anything dainty and delicious, and these delicate DIY Yogurt Kisses, featured on One Good Thing by Jillee, definitely fit the bill. 

The instructions are easy as 1-2-3 and the result looks like a healthy and refreshing way to satisfy your sweet tooth. All you need is your favorite flavored yogurt, a plastic bag, and a cookie sheet and in about an hour they’re ready to eat!

To make these pretty little treats, simply follow these easy steps:

1. Spoon your flavored yogurt of choice into your plastic bag. 
   
    

   

2. Cut a small hole in the corner of the filled bag, then squeeze dots onto your cookie sheet and place in the freezer.
   
    
3. Wait about one hour, and enjoy!
   
    

We can’t wait to make this a snack time standard for balmy summer days!

Cheers!

We love discovering sweets and treats from within the LC.com community so if you have your own DIY Good Eats, please share it with us!

XO Team LaurenConrad.com

P.S. If you’re not sure how to submit your recipe or photos, click here to learn how.

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Slim Tip: Surviving the Snack Attack
Sweet Tooth: Corona Cupcakes
Sip This: 3 Reasons Why Lemon Water Rocks
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Photos: © 2012 One Good Thing By Jillee

This recipe is from our friends at Martha Stewart Living. Once a month we’ll share our favorite Martha Stewart Living recipe here on LaurenConrad.com for all of you to try. Today's recipe is a good old American dish that's perfect for breakfast (espeically Sunday mornings). Enjoy and happy cooking!

Blueberry Buttermilk Flapjacks 

Serves 10

Ingredients

• 1 3/4 cups all-purpose flour
• 3 1/2 tablespoons sugar
• 1 tablespoon baking powder
• 1/2 teaspoon coarse salt
• 1 1/2 cups buttermilk
• 2 large eggs, room temperature
• 1 teaspoon pure vanilla extract
• 1 tablespoon butter, melted, plus more, softened, for skillet and serving
• 2 tablespoons plus 2 teaspoons vegetable oil
• 1 cup blueberries, plus more for garnish
• Pure maple syrup, for serving

Directions

1. Sift together flour, sugar, baking powder, and salt. Whisk together buttermilk, eggs, vanilla, 1 tablespoon butter, and 2 tablespoons oil; whisk into flour mixture. Fold in blueberries. Set batter aside.
2. Heat 1/2 teaspoon butter and remaining 2 teaspoons oil in a large nonstick skillet over medium heat. Pour in 1/3 cup batter. Cook until small bubbles form, about 3 minutes. Flip; cook until golden brown, about 3 minutes. Repeat with remaining batter, adding butter as needed. Serve with butter and syrup; garnish with berries.

Are you going to give this recipe a try? Also, what's your favorite topping for pancakes?

Special thanks to Martha Stewart Living for sharing this fabulous recipe with us today!

XO Team LaurenConrad.com

P.S. We noticed that many of you are wondering what the difference is between a flapjack and a pancake... A flapjack is generally thicker than a traditional pancake, but in the end it is actually still a pancake! How's that for a fun fact? 

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Source: Martha Stewart Living, April 2005

Cinco de Mayo is this Saturday and I thought it would be nice to share a fun recipe that’s a total palate-pleaser for the holiday: Corona Cupcakes! A friend of mine showed me the recipe and I couldn’t resist sharing it with all of you… While there is an endless variety of recipes for this beer-based cupcake online, my friend suggested I use this one from Erica’s Sweet Tooth.

I gave the recipe a try and sure enough, they turned out as yummy as they sound. The taste is very interesting—it has the sweetness of a normal vanilla cupcake, but the flavor is amped up a notch with hints of lime and Corona. I know it sounds strange, but they are really great! Trust me. 

If you’re planning on celebrating Cinco de Mayo this weekend, I suggest whipping up these bad boys for your friends and family. I promise, they will be a hit with everyone! 

Here is the recipe from Erica’s Sweet Tooth (adapted from Miss Make)…

Makes 24 cupcakes

Ingredients for the Cupcakes

• 3/4 cups unsalted butter, room temperature
• 1-3/4 cup sugar
• 2-1/2 cup flour
• 2 tsp baking powder
• 1/2 tsp salt
• 3 eggs, room temperature
• 1 tsp vanilla
• 1/2 tsp lime zest
• 1 cup Corona beer, plus more for brushing on tops
• 1/4 cup milk
• Lime wedges

Instructions for the Cupcakes

1. Preheat oven to 375 degrees and line 24 muffin tins with cupcake liners.
2. In a medium-sized bowl, whisk together flour, baking powder, and salt.
3. In the bowl of an electric mixer, beat together the butter and sugar until light and fluffy, about 2-3 minutes.
4. Add eggs, beating after each addition then add the vanilla and zest.
5. Combine milk and beer and alternatively add this mixture and the flour mixture to the butter/sugar mixture with the mixer on low speed, starting and ending with the flour.  
6. Fill the cupcake liners 2/3 full and bake for 18 minutes, or until cake tester comes out clean. {I made a batch of full size cupcakes and a batch of minis too. For some reason, everything tastes better when it's small! If you do make the mini version, bake for half the time and check them frequently since they cook much faster.}
7. When cupcakes are done, poke holes in the tops of the cupcakes with toothpicks and brush some beer on each while still warm.  

Ingredients for the Citrus Frosting

• 12 oz cream cheese, cold
• 6 tbsp butter, at room temperature
• 1 tbsp freshly squeezed lime juice
• 1 tsp lime zest
• 4 cups powdered sugar

Instructions for the Frosting

1. Cream together the cream cheese and butter in an electric mixer until smooth and creamy, about 2-3 minutes.  
2. Add the citrus juice and zest and gradually add the powdered sugar until combined.  Beat until smooth for about 2 minutes.
3. Load frosting in a piping bag fit with a large star tip and pipe cupcake tops once cooled. {I only ended up putting a little squggle of frosting on my final batch becuase the frosting was so rich, so just test it out and see what works best for you!}

Serve the cupcakes with a cold Corona or a tall glass of milk and enjoy! 

Are you going to give these boozed up cupcakes a try?

XO Lauren



You might also like... 
Recipe Box: Make-Ahead Chicken Wraps
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This recipe is from our friends at Martha Stewart Living. Once a month we’ll share our favorite Martha Stewart Living recipe here on LaurenConrad.com for all of you to try. Today's recipe is a bright and minty dish that's perfect for making ahead of time to pack in your lunch!

Chicken Wraps With Mango, Basil, and Mint

 

Serves 4

Ingredients

For the Chicken

• 1 garlic clove
• 1/2 shallot
• 1/4 cup loosely packed fresh basil leaves
• 1 teaspoon extra-virgin olive oil
• 1/2 teaspoon coarse salt
• 1/4 teaspoon ground cinnamon
• Freshly ground pepper
• 2 boneless, skinless chicken breast halves (about 12 ounces total)

For the dressing

• 1/2 shallot
• 1/2 mango, peeled and cut into 2-inch pieces
• 2 teaspoons fresh lime juice
• Pinch of cayenne pepper

For assembling

• 4 lavash breads (3 1/2 ounces each)
• 1/2 mango, peeled and cut into 1/2-inch-thick spears
• 8 fresh basil leaves
• 8 fresh mint leaves

Directions

1. Preheat oven to 375 degrees. Make the chicken: Finely chop garlic and shallot in a food processor. Add basil and oil, and process until mixture forms a coarse paste. Stir in salt and cinnamon, and season with pepper. Make a few shallow 1/2-inch slits on both sides of chicken; rub all over with the basil mixture. Place on a rimmed baking sheet. Bake chicken until cooked through, 12 to 15 minutes. Let cool completely, then shred into small pieces; set aside.
2. Make the dressing: Finely chop shallot in the clean bowl of the food processor. Add mango, and process until smooth. Add the lime juice and cayenne, and process until combined.
3. Assemble wraps: Spread about 1/4 cup mango dressing in center of each lavash. Top with chicken, mango, and herbs. Roll up diagonally to form a cone. Wraps can be refrigerated, wrapped in parchment and plastic, up to 4 hours.

Are you going to give this recipe a try?

We gave it a go last week and brought it into the office the next day for lunch. It was so good! And healthy too.

Special thanks to Martha Stewart Living for sharing this fabulous recipe with us today!

XO Team LaurenConrad.com

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Source: Martha Stewart Living, September 2006

Last year, I shared a fun Spring-themed treat with you guys: Sweet Peep Sushi (or “Peepshi”)! It’s simple, cute and relatively easy to put together. This year, I decided to do another twist on traditional Easter sweets by sharing a fun little last minute not-so-healthy snack you can whip up for guests, kids, or even yourself… Ladies, I present to you, Peep Kebobs! 

Simply pick your favorite soft spring candies (I used Peeps and Reese’s) and string them onto a bamboo skewer. Present them on a platter for guests and voila—you have yourself a festive, sugary springtime snack in minutes!

Whether you celebrate Easter or not, Peep Kebobs are the perfect treat to satisfy your spring sweet tooth. They’re a surefire crowd pleaser plus they’re ridiculously easy to make too. 

Do you have any ideas for fun spring-themed treats? If so, share your ideas in the comments below!

XO Lauren

P.S. Not a Peep fan? Check out my favorite Sunday brunch recipe for Blueberry Boy Bait!



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Pin It

Last fall I shared a recipe for Chipotle Pumpkin Soup from LaurenConrad.com member, Julia Longueville, who runs a delightful foodie blog called, Hazelnut. A few weeks ago, Julia uploaded a new recipe to her profile page and I couldn’t resist sharing it: Baked Tofu Rolls. Julia describes the rolls as follows:

These are insanely healthy. Packed with low-fat protein and tons of veggies, they are great for giving you some energy mid-day without weighing you down! Easily sub in chicken or just make all veggie if you aren't a tofu fan. Any way you make them, these are a hit!

Without further ado, here is Julia’s recipe:

Makes 2 rolls

Ingredients for the rolls

• 2 large rice paper wrappers
• 1 cup baked tofu
• 1 cucumber, cut into thin spears
• 1 cup bean sprouts
• 1/2 cup shaved carrots

Instructions for the rolls

1. Using two hands, run the rice papers under running warm water, one at a time, until pliable.
2. Lay rice paper on cutting board and fill with 1/2 of ingredients. 
3. Fold paper in at ends, then one side, and finish by rolling (like a burrito). 
4. Cut diagonally and enjoy with dipping sauce!

Ingredients for the dipping sauce

• 2 tablespoons honey
• 1 tablespoon rice wine vinegar
• 1/2 teaspoon Sriracha hot sauce (or any hot sauce)
• dash of red pepper flakes

Instructions for the dipping sauce

1. Whisk together all ingredients with a fork.

What’s your favorite vegetarian dish?

XO Lauren

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Photo Credit: HazelnutBlog.com

This recipe is from our friends at Martha Stewart Living. Once a month we’ll share our favorite Martha Stewart Living recipe here on LaurenConrad.com for all of you to try. Today's recipe is a cheesy dish that's perfect for lunch and dinner. Enjoy and happy cooking!

Classic Cheese Lasagna

Pin It

Not sure what to cook for your friends or for that special someone? Here's a simple yet tasty recipe that will leave your guests asking for more.

Serves 8

Ingredients

• 1 pound whole-milk ricotta cheese
• 1 large egg
• 1/8 teaspoon freshly grated nutmeg
• 3/4 teaspoon coarse salt
• Freshly ground pepper
• 1 pound fresh mozzarella
• Marinara
• Fresh Lasagna Noodles, cut into 4-by-13-inch strips and cooked, or store bought dried noodles, cooked
• 5 ounces coarsely grated Parmesan cheese, (about 1 3/4 cups)

Directions

1. Preheat oven to 375. Combine ricotta, egg, nutmeg, and salt in a medium bowl. Season with pepper. Coarsely grate 1/2 of the mozzarella, and stir into ricotta mixture. Using your fingers, shred remaining mozzarella into 2-inch strips, and reserve.
2. Spread 1/2 cup marinara in a 9-by-13-inch baking dish. Place a layer of noodles over marinara. Spread 1/3 of the ricotta mixture over noodles, and sprinkle with 1/3 of the Parmesan. Place a layer of noodles over the cheese layer. Spread 1 cup marinara over noodles. Repeat layering (noodles, marinara, noodles, ricotta mixture, Parmesan) 2 more times. Spread remaining marinara over cheese layer, then sprinkle with shredded mozzarella.
3. Place baking dish on a rimmed baking sheet. Bake until cheese is golden brown and sauce is bubbling, 45 to 50 minutes. Let stand for 15 minutes before slicing and serving.

Doesn't this sound delicious?

Are you going to give this cheesy recipe a try?

Special thanks to Martha Stewart Living for sharing this fabulous recipe with us today!

XO Team LaurenConrad.com

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Source: Martha Stewart Living, October 2008

When it comes to snacks, most people think, “Chips! Cookies! Oh goody—pudding cups!” No. That’s what I call a “snack attack.” Snacks are not meant to be mini-meals. They are supposed to tide you over until your next meal. The silver lining? They can actually help you achieve a slimmer shape. Snacks prevent overeating come mealtime. I honestly snack all day long. It helps me stay satisfied. (Don’t you always make the worst diet decisions when you’re famished? I do.) Needless to say, instead of starving yourself between each meal, have a nutritious snack. It will help get your metabolism pumping and your body burning calories too.

Instead of those chips and pre-made snack packs, opt for one of my favorite healthy snack suggestions:

Pin It

Grapes & Grahams: Take one graham cracker and split it into two squares. Spread each square with a light layer of cream cheese. Then sprinkle eight halved grapes over the top. It sounds strange, but it’s so delicious!

Pear/Apple & String Cheese: To curb your sugar cravings, have a piece of fruit with a side of cheesy protein (my favorite type of protein). Cheese is packed with calcium and according to good old WebMD, calcium “can help adjust your body’s fat-burning machinery.”

Greek Yogurt: Have a cup of Greek yogurt. If it’s plain, drizzle a little agave nectar over it and top it off with a few berries or slivered almonds. Greek yogurt is packed with protein, which will keep you feeling full. Plus it has a lot of calcium too!

Hummus & Veggies: This is my favorite snack. The hummus is made from chickpeas, which is rich in protein and fiber. It’s low fat and filling. Perfection!

What’s your favorite snack?

Upload and submit a photo of your favorite healthy snack with a caption explaining the ingredients. I’ll feature my favorite submissions in a follow up post!

XO Lauren

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Photos: Diabeticlivingonline, Healthforthewholeself, Pinterest, Thischickcooks

This recipe is from our friends at Martha Stewart Living. Once a month we’ll share our favorite Martha Stewart Living recipe here on LaurenConrad.com for all of you to try. Today's recipe is a delicious sweet that's perfect for Valentine’s Day. Enjoy and happy cooking!

Brownie Heart Cupcakes

Pin It

Transform chocolate brownies into decadent cupcakes for a Valentine's Day sweet certain to induce a smile. They're perfect for an office party for 20 or a quiet dinner for two.
 
Makes 24
 
Ingredients

• Vegetable oil, cooking spray
• 3 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons coarse salt
• 3 sticks unsalted butter, cut into pieces
• 12 ounces unsweetened chocolate, coarsely chopped
• 3 cups sugar
• 6 large eggs
• 1 tablespoon pure vanilla extract
• Basic Buttercream

Directions

1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Coat an 8-inch square cake pan with cooking spray, line bottom with parchment, then spray parchment.
2. Whisk flour, baking powder, and salt in a large bowl. Place butter and chocolate in a heatproof mixer bowl set over a pot of simmering water, stirring until chocolate melts.
3. Attach bowl to mixer, add sugar, and whisk on medium-high speed until smooth, about 3 minutes. Beat in eggs, 1 at a time, then vanilla. Reduce speed to low, and add flour mixture.
4. Divide batter among muffin cups, filling each 2/3 full. Spread remaining batter in square pan. Bake until set but still soft, about 18 minutes. Let cool in tins and pan on wire racks.
5. Frost cupcakes with buttercream. Cut out 24 hearts from brownie in pan using a 1 1/2-inch heart-shaped cutter. Top each cupcake with a heart.

Don’t these sound divine? And they are pretty simple to make too!

Are you going to bake these up for your Valentine today?

Special thanks to Martha Stewart Living for sharing this fabulous recipe with us today!

XO Team LaurenConrad.com

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Source: Martha Stewart Living, February 2009

Lemon and water are a match made in heaven... I’ve started drinking it every day and feel more energized than ever. After learning about the slew of health benefits associated with drinking water and freshly squeezed lemon juice, I decided to make it a part of my daily diet. Lemons are packed with natural vitamins and minerals that are key to your inner and outer beauty regime as well as your general health.

Here are three reasons why you should pair hot water with lemons ladies:

1. It’s a natural energizer! It hydrates and oxygenates the body so it feels revitalized and refreshed.
2. It’s cleansing. According to NaturalNews.com, the citric acid in lemons helps maximize enzyme function, which stimulates the liver and aids in detoxification.
3. It aids in digestion. Not only will this killer combination relive indigestion, it will also help flush you out.

Do you drink lemon water?

Also, I just posted a blog about how I am going green for 2012. Check it out here!

XO Lauren

P.S. For those of you asking, I usually drink about 12-16 oz of hot water with 1/2 a lemon's juice. But cold water is great too! It really depends on how I'm feeling that day...

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Source: LiveStrong, NaturalNews.com