Dark Inner Thighs

Have you noticed your inner thighs getting darker and wonder why? Or how to fix it? Dark inner thighs are a common occurrence, with several possible causes.

Dark skin on the inner thighs is an embarrassing issue for both men and women. This problem even affects people who have fair skin.

Obese people are more prone to having dark inner thighs than others because their thighs tend to rub against each other as they walk or exercise.

Some common causes include friction or excessive sweating between the thighs, exposure to harmful ultraviolet (UV) sunrays, use of chemical-enriched products, side effects of certain medications, shaving or using other bikini hair removal techniques, a hormonal imbalance, polycystic ovarian syndrome (PCOS) or diabetes.

In addition, the inner thighs are one of the most ignored body parts and people do not give much importance to their care.

If you wish to brighten up your thighs to look good in your shorts and skirts, you can do it easily at home. There are many natural and safe ways to lighten the skin. Unless otherwise noted, use these remedies until you are satisfied with the result.

how to lighten dark inner thighs

Here are the top 10 ways to lighten your dark inner thighs naturally.

1. Aloe Vera

Aloe vera has nourishing as well as antioxidant properties that help repair your skin and encourage skin rejuvenation . It can even alleviate hyperpigmentation, fade dark skin patches and restore your skin’s original color.

  • Extract pure aloe vera gel from the leaf and massage it directly on the affected skin. Allow it to sit for 20 minutes, then rinse it off with warm water. Repeat once or twice daily for fast results.
  • Alternatively, mix a few drops of almond oil in 2 tablespoons of aloe vera gel. Apply this mixture on your inner thighs and massage gently until it is absorbed into your skin. Wait 15 minutes, then rinse your skin with water. You can use this pack 2 times a day.

2. Yogurt

Yogurt is a very gentle bleaching agent that can lighten the color of your inner thighs, thanks to its lactic acid. Plus, its zinc content combats sunburn.

  • Gently rub some plain yogurt on your inner thighs. Leave it on for 10 to 15 minutes, then rinse it off with lukewarm water. Use this simple treatment once daily.
  • Alternatively, mix the juice of ½ lemon with 1 teaspoon of plain yogurt (preferably sour). Add ½ teaspoon each of turmeric and gram flour. Apply it on the affected skin and allow it to dry. With a little water on your hands, gently rub off the pack. Rinse your thighs with warm water. Use this pack 2 or 3 times a week.

3. Lemon

The acidic property of lemon works as a natural bleaching agent for dark skin. The high vitamin C content also encourages new cell growth and is very good for your skin complexion.

  • Apply lemon juice to your dark inner thigh using a cotton ball. Leave it on for 20 minutes, then rinse it off with cold water. Repeat 2 or 3 times per week. Those who have sensitive skin must dilute the lemon juice with water.
  • Alternatively, combine 1 tablespoon each of lemon juice and glycerin. Add 1 teaspoon of rose water and mix well. Apply this pack on your inner thighs before going to bed. Leave it on overnight and rinse it off with warm water the next morning. Do this once daily.

As lemon can dry out your skin, apply a moisturizer after using these remedies.

Note: Avoid applying lemon on recently waxed or shaved thighs or if there are cuts.

4. Oatmeal

To lighten the complexion of your dark thighs, regular exfoliation of dead skin cells is necessary. For exfoliation, oatmeal is one of the best ingredients you can use at home . Exfoliating also leaves the skin supple and soft.

  • Mix 2 tablespoons of oatmeal with enough tomato juice to make a thick paste. Apply this paste on the thighs, allow it to sit for 20 minutes and then rub it gently using a little water to scrub off the dead skin. Finally, rinse it off with cold water. Do this 2 or 3 times a week.
  • Another option is to mix a few drops of lemon juice and a pinch of turmeric in 1 teaspoon of oatmeal powder. Use it as mentioned above.

Happy Ending

Unfortunately, love doesn’t always give you the happy ending you want in the end. Sometimes you can be madly in love with someone and still know in your heart that, that person can never give you the kind of love and effort that you know you deserve. 
One of the hardest things to accept in life is knowing that sometimes you were only meant to make the other person better for the next person. When some people don’t appreciate having a good person in their corner, sometimes that ended relationship is like a wake up call for them to get their act together for the next person. It doesn’t mean that something was necessarily wrong with you, it just means that they really didn’t have the tools to help maintain a healthy happy relationship with you like you wanted. 

Sometimes that is the only reason why you cross paths with certain people. You were never meant to be together, you were just meant to make them better for the next person. I know it’s a hard pill to swallow but at least room was made in your life so the next person could love you like you deserve to be loved.

By Frank Paul
Have a Nice weekend Ya’ll. 

5 Quick and Easy Veggie Recipes

 

If you’re a vegetarian or just a veggies lover learn how to easily make these 5 awesome veggie dishes! Lots of people don’t even acknowledge a dish if it doesn’t have meat in it. But don’t be quick to judge these 5 dishes based on the fact they’re simply based exclusively on vegetables.

Try one or some of these and see how a healthier option for a lunch or dinner meal can taste just as amazing as your regular meat packed meal.

1. Vegetable Chowder

Ingredients (for 7 servings):

  • 1/2 cup of chopped red bell pepper
  • 1/2 cup of chopped onion
  • 1/4 cup of margarine
  • 1 cup of chopped celery
  • 1 cup of cauliflower, chopped
  • 1 cup of diced carrots
  • 1 cup of fresh chopped broccoli
  • 3 cups of water
  • 3 cubes of chicken bouillon
  • 1/2 cup of all-purpose flour
  • 1 tablespoon of chopped fresh parsley
  • 3 cups of shredded Cheddar cheese
  • salt to taste
  • ground black pepper to taste
  • 1 1/2 cups of milk

Directions:

  1. In a Dutch oven or soup kettle, sauté the pepper and onions in butter or margarine until tender.
  2. Add remaining vegetables, water, bouillon, salt, and pepper; bring to a boil. Reduce heat; simmer covered for 20 minutes, or until the vegetables are tender.
  3. Combine flour and milk until smooth; stir into pan. Bring the soup to a boil; cook and stir for 2 minutes. Mix in the parsley.
  4. Just before serving, stir in the cheese until melted.

*Hot Tip:

Make this a vegetarian dish by using vegetable bouillon cubes instead of the chicken ones.

2. Vegetable Slaw

Ingredients (for 6 servings):

  • 3 cups of shredded cabbage
  • 5 plum tomatoes, seeded, chopped
  • 1 cup of fresh broccoli florets, cut into small pieces
  • 1 cup of cauliflower, cut into small pieces
  • 1/2 cup of chopped red onion
  • 1/2 cup of fat-free sour cream
  • 1/4 cup of reduced-fat mayonnaise
  • 1 tablespoon of cider vinegar
  • 3/4 teaspoon of salt
  • 1/4 teaspoon of pepper

Directions:

  1. In a bowl, combine the cabbage, tomatoes, broccoli, cauliflower and onion.
  2. In a small bowl, combine the sour cream, mayonnaise, vinegar, salt and pepper. Pour over the cabbage mixture; toss to coat evenly.
  3. Cover and refrigerate until chilled.

*Hot Tip:

Use the vegetables you like and don’t follow the list blindly to make it more to your liking.

3. Vegetable Focaccia

vegetable focaccia

Ingredients (for 12 servings):

  • 2 cups of bread flour
  • 1 package of quick-rise yeast
  • 1 teaspoon of salt
  • 1 cup of warm water (120 to 130 degrees F)
  • 1 tablespoon of olive or canola oil

Topping ingredients:

  • 3 plum tomatoes, chopped
  • 5 medium fresh mushrooms, sliced
  • 1/2 cup of chopped green pepper
  • 1/2 cup of sliced ripe olives
  • 1/4 cup of chopped onion
  • 3 tablespoons of olive or canola oil
  • 2 teaspoons of red wine vinegar or cider vinegar
  • 3/4 teaspoon of salt
  • 1/4 teaspoon of garlic powder
  • 1/4 teaspoon of dried oregano
  • 1/4 teaspoon of pepper
  • 2 teaspoons if cornmeal

Directions:

  1. In a mixing bowl, combine 2 cups flour, yeast and salt. Add water and oil; beat until smooth. Stir in enough remaining flour to form soft dough. Turn onto a floured surface; knead until smooth and elastic, about 4 minutes. Cover and let rest for 15 minutes.
  2. Meanwhile, in a bowl, combine the tomatoes, mushrooms, green pepper, olives, onion, oil, vinegar and seasonings.
  3. Coat a 15-in. x 10-in. x 1-in. baking pan with nonstick cooking spray; sprinkle with cornmeal. Press dough into pan. Prick dough generously with a fork. Bake at 475 degrees F for 5 minutes or until it is lightly browned.
  4. Cover with vegetable mixture.
  5. Bake 8-10 minutes longer or until edges of crust are golden.

*Hot Tip:

Add a bit of pizza sauce and cheese in the topping to make it more pizza-like.

4. Roasted Vegetables

source

Ingredients (for 6 servings):

  • 2 medium potatoes, peeled and cut into 1/2-inch cubes
  • 2 medium carrots, cut into 1/2-inch slices
  • 1 large zucchini, cut into 1/2-inch pieces
  • 1 large sweet red pepper, cut into 1-inch pieces
  • 1 tablespoon of olive or vegetable oil
  • 1 teaspoon of dried basil
  • 1 teaspoon of dried oregano
  • 1/2 teaspoon of salt (optional)
  • 1/4 teaspoon of pepper
  • 2 garlic cloves, minced

Directions:

  1. In a mixing bowl, combine the potatoes, carrots, zucchini and red pepper. Combine the remaining ingredients; drizzle over vegetables. Stir to coat.
  2. Transfer to an ungreased 13-in. x 9-in. x 2-in. baking dish. Bake uncovered at 375 degrees F for 30-35 minutes or until tender.

*Hot Tip:

Whichever vegetables you chose to exclude from the recipe it’ll taste just as good – it’s the seasoning that makes this dish taste beautiful.

5. Pasta with Vegetables

vegetables pasta

Ingredients (for 4 servings):

  • 1/3 cup of olive oil
  • 2 tablespoons of red wine vinegar
  • 1 teaspoon of dried basil
  • 1 teaspoon of dried oregano
  • salt and pepper to taste
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 2 cloves of garlic, minced
  • 2 carrots
  • 1 1/2 cups of broccoli florets, lightly steamed or blanched
  • 4 cups of uncooked rotini pasta

Directions:

  1. Mix together the oil, vinegar, basil, oregano, salt and pepper. Set aside.
  2. Bring a large pot of salted water to boil; add rotini and bring to a boil again. Cook until rotini is al dente; drain well. Return the rotini to the pot.
  3. While rotini is cooking heat oil in a frying pan and sauté red bell pepper, green bell pepper, garlic and carrots. Cook until vegetables are softened. Place the broccoli in the frying pan and cook another 2 minutes.
  4. Pour the cooked vegetables into the pot with the pasta. Pour the vinaigrette over the pasta and vegetables. Toss to distribute vegetables and vinaigrette evenly.

There you have it, 5 amazing dishes made almost entirely out of healthy veggies. Enjoy, and let us know how you liked them!

Its been awhile

Hello everyone,

Its been awhile since I posted something. I have been busy with work and other stuffs. And without forgetting, my laptop crushed 😣
Anyway I have downloaded wordpress on my phone, to give it a try untill I get back my laptop.
Have a Nice weekend y’all. 

7 Healthy Dinner Recipes – Your Key to a Balanced Diet

Do you often get stuck while trying to plan your ultimate meal of the day? This small list of dinner ideas is composed to help you feel satisfied and ready for several hours of solid and beneficial nighttime rest.

Nowadays, we have quite an astonishing number of diet choices and ready-made diet plans available – you can choose whether to go Paleo, Atkins, Vegan, South Beach…However, as any nutritionist will tell you, some basic principles of healthy and balanced dieting never change, like the time-honored rule of keeping your last meal of the day as light and easy on your digestive system as possible.
In this article, we bring you seven carefully selected and easy to make healthy dinner recipes, taking into account our belief that a healthy dinner should consist of proteins and vegetables, altogether banning harmful and difficult-to-digest combinations (such as carbs and proteins, fruits for dessert, etc.) and preparing your body for nighttime rest. We have included a selection of different “super-foods” in the mix – starting from good old chicken, to quinoa and edamame.
Before we begin, remember one more thing: have your dinner at least a couple of hours before bedtime! Our metabolism tends to slow down during sleep, many enzymes stop being active and the food remains undigested for a long period of time, which in turn leads to fat accumulation, and eventually, after years of poor nutrition, to more serious conditions.
Healthy dinner recipe #1: White mushrooms and chicken salad
Cesar salad with roasted chicken.
Make this simple and delicious salad a weekly item on your dinner menu, or just put it together quickly whenever you want something hunger curbing and satisfying – it is easy enough, and has all the protein and fiber you need!
Ingredients:
1 pound chicken breasts
3 eggs
½ pound marinated white mushrooms
pickles
lettuce
low-fat sour cream
mustard
parsley
salt
pepper
olive oil
Preparation:

Start with boiling the chicken breast. Once it’s done, chop it into small pieces. Drain the white mushrooms of extra marinade and chop them into slices. Grate the pickles, wash and shred the lettuce. Meanwhile, hard-boil the eggs, after which you should leave them in some cold water to cool down for a few minutes.
Peel the eggs and cut two of them into little cubes, and leave the third one for decoration later. Cut the parsley into tiny pieces. In a separate container, mix sour cream, mustard, olive oil, salt and pepper, until you get an even dressing. Join all the previously prepared ingredients in a deeper bowl and pour the dressing over. Stir the entire salad lightly. Finally, place the salad into a serving bowl and decorate it with egg slices.
Healthy dinner recipe #2: Baked zucchini salad.

Here is another ultra-light and savory salad, which is also vegetarian and vegan-friendly. It could also be served as a side dish for lunch, but it is more than enough on its own for dinner. Good to know: Aside from being packed with dietary fiber and useful nutrients such as magnesium, potassium, folic acid and beta-carotene, zucchini have very high water content and are very low in calories.

Ingredients:

  • 7 medium-sized zucchini
  • salt
  • parsley
  • 3 cloves of garlic
  • lemon juice
  • two chili peppers
  • olive oil

Preparation: Peel the zucchini and cut them up into slices. Sprinkle the zucchini with some salt and leave them aside for a while to drain. Cut up the garlic into small pieces, and do the same with parsley leaves after washing them. Mix the garlic, parsley and lemon juice together into a tasty salad dressing. Next, cut up the chili peppers and fry them briefly using a teaspoon of olive oil, in order to enhance the aroma and spiciness.

Pat the zucchinis dry with a towel or drain away the liquid using a colander, and fry them briefly using a couple teaspoons of olive oil. Finally, use a deeper bowl to line up the salad layers: start by placing a layer of zucchinis, sprinkle it with the dressing followed by chili peppers, and repeat this until you’ve used up all the ingredients. You can serve the salad while it’s still hot or wait for it to cool down.

Healthy dinner recipe #3: Cold yogurt soup with celery and mint

A bowl of cold yogurt and cucumber soup with garlic and fresh mint

Have you started growing your own mint, by any chance? Use the aromatic fresh leaves for lovely cold soup. It is tasty, refreshing, and very easy to make. You will prepare it in no time; it’ll just take a while to cool off. Much has been said and written about the health benefits of celery – it’s full of antioxidants and very low in caloric value, to mention just the main ones.

Ingredients:

  • A couple of celery leaves (with stalks)
  • two scallions
  • one small onion
  • one vegetable bouillon cube
  • a cup of various frozen or fresh diced vegetables to your liking
  • 1.5 fl oz of yogurt
  • 3 table spoons of cottage cheese
  • garlic
  • several fresh mint leaves
  • olive oil

Preparation: Dice celery and scallion sticks into tiny pieces. Do the same with the onion. Place these three ingredients into a pan over a little heated olive oil, and cook for around five minutes. Add vegetable bullion to the mix and wait until it boils. After that, add a cup of your chosen vegetables. Leave it to simmer for 10-15 minutes. Let it cool down for a bit, and then process it in your blender until it turns into mash.

Throw in the mint leaves, and then leave the mixture in your fridge for an hour until it cools down completely. Process the yogurt and cottage cheese together in a blender, and add garlic to your liking. Serve chilled soup in plates or small bowls, with cheese and yogurt dressing poured on top and sprinkled with fresh mint.

Healthy dinner recipe #4: Lemon-thyme chicken with sautéed vegetables

Grilled vegetables and chicken fillet

This aromatic and appetizing chicken dish is a perfect choice when you’re having guests over for dinner, or you want to impress that special someone with your cooking skills, and still stay on track when it comes to light and healthy dining. This quantity is enough for four servings. Good to know: Edamame (which is a fancy name for boiled green soybeans) is a yummy soy snack packed with fibers, proteins and vitamin and mineral content, originating from the cuisines of East Asia.

Ingredients:

  • 4 tablespoons lemon juice
  • 1 tablespoon chopped garlic, divided
  • 1 tablespoon chopped fresh thyme, divided
  • salt; pepper (any kind you prefer)
  • 1 pound chicken breast tenders
  • 4 teaspoons canola oil
  • 1 medium shallot, sliced
  • 2 cups frozen shelled edamame, thawed
  • 2 cups grape tomatoes, halved
  • 2 medium zucchini
  • 1/3 cup crumbled feta cheese

Preparation: In a zip lock bag, combine 3 tablespoons lemon juice, 2 teaspoons garlic, and 2 teaspoons thyme; season to taste with salt and pepper. Add chicken tenders, seal the bag, and gently turn to coat. Set aside. The next step is heating 2 teaspoons canola oil in a large skillet over medium-high heat. Add shallot, remaining garlic, edamame, and tomatoes; cook for 4 minutes.

Use a vegetable peeler to slice zucchini into long ribbons. Add zucchini and remaining lemon juice and thyme to vegetables in skillet; sauté 2 to 3 minutes. Transfer to a serving bowl, stir in feta, and season with salt and black pepper to taste. Finally, add remaining oil to skillet. Remove chicken from marinade and sauté 2 to 3 minutes per side or until cooked through. Serve with vegetables.

Healthy dinner recipe #5: Roasted garlic cauliflower

Source

Roasted or raw, cauliflower is renowned for its richness in anti-oxidants, fiber and vitamins, and its anti-inflammatory and potential cancer-fighting properties. Try this simple and tasty meal for your dinner and add spices and herbs to your liking. This recipe makes for six servings.

Ingredients:

  • 2 tablespoons minced garlic
  • 3 tablespoons olive oil
  • 1 large head cauliflower, separated into florets
  • 1/3 cup grated Parmesan cheese
  • salt and black pepper to taste
  • 1 tablespoon chopped fresh parsley

Preparation: Preheat the oven to 450 degrees F (220 degrees C). Grease a large casserole dish. Place the olive oil and garlic in a large resealable bag. Add cauliflower, and shake to mix. Pour into the prepared casserole dish, and season with salt and pepper to taste. Bake for 25 minutes, stirring halfway through. Top with Parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.

Healthy dinner recipe #6: Toasted quinoa and seafood salad

Source

There is a good reason why the whole world is crazy about quinoa: this Latin American grain has the perfect balance of nine essential amino acids which are necessary for human consumption. This is rarely encountered in plants and is more common in meat. In addition to this, quinoa is packed with fiber and iron, and is fairly low in caloric value.

The golden rule for cooking quinoa is – a cup of quinoa is cooked with 2 cups of water. Cook it until the water boils, and then lower the heating temperature until it soaks up all the water (15-20 minutes). Due to its neutral taste, quinoa can be combined with almost anything. We bring you a delicious salad which can be served both as warm and cool.

Ingredients:

  • 1 pound seafood variety (you can use chicken instead, or tofu for a vegan-friendly dish)
  • 1 shallot
  • 1 garlic clove
  • 1 red pepper cut into slices
  • 1 cup peas
  • 1 cup green beans
  • 1 cup quinoa
  • 2 glasses of water
  • 2 teaspoons of cooking oil
  • 1 teaspoon of sesame oil
  • ½ teaspoon ginger
  • ½ teaspoon cayenne pepper
  • ½ teaspoon granulated garlic
  • salt, pepper

Preparation: Wash quinoa thoroughly, than drain it and set it aside. Preheat the oil on a medium temperature and add quinoa in order to toast it lightly. Stir frequently. After 5-6 minutes, add red pepper slices, shallot and garlic, and fry it briefly along with frequent stirrings. Once the shallots turn golden brown, add peas, green beans and water. Stir it and place a lid over the skillet. Don’t stir until all the water evaporates.

After that, remove the skillet from the stove. Heat up sesame oil on medium temperature and add seafood (or your preferred substitute). If you are using frozen seafood, dump them in boiling salty water beforehand and cook them for five minutes and drain them. Season them with cayenne pepper, ginger and garlic and fry them for five minutes.

Add the quinoa-vegetable mix and stir everything together thoroughly. Remove from the stove, add soy sauce to taste and serve warm. You can refrigerate any leftovers and eat them within a day.

Healthy dinner recipe #7: Oven-roasted flounder with bok choy, cilantro, and lime

Source

Finally, it’s time to bring some savory white fish into the mix. Needless to say, fish is always a good choice for any meal, and this recipe makes for a hearty, indulging meal seasoned with all the right herbs and spices to create a simple, yet memorable dining experience.

Ingredients:

  • 1 scallion, thinly sliced
  • 1/4 cup coarsely chopped cilantro plus small sprigs for garnish
  • 1/4 cup fresh lime juice
  • 3 tablespoons soy sauce
  • 2 tablespoons unseasoned rice vinegar
  • 2 teaspoons finely minced peeled ginger
  • 3 tablespoons vegetable oil, divided
  • salt, black pepper
  • 1 pound baby bok choy (2-3 bunches), cut in half lengthwise
  • 1/2 cup sake or dry white wine
  • 4 4-ounce fillets flounder or other delicate white fish (up to 1/2 inch thick)

Preparation: Arrange a rack in the upper third of the oven; preheat to 400°. Combine scallion, 1/4 cup cilantro, and next 4 ingredients in a small bowl. Whisk in 1 1/2 tablespoon oil. Season cilantro-lime sauce with salt and pepper; set aside. Heat remaining 2 tablespoons of oil in a large skillet over high heat until shimmering. Working in batches if needed, add bok choy, cut side down, and sear until golden brown, 2-4 minutes per batch.

Turn bok choy cut side up and remove pan from heat. Add sake. Season flounder fillets with salt and pepper and arrange in a single layer over bok choy. Roast in oven until fish is just cooked through, 8-10 minutes. Pour sake sauce from skillet into the bottom of 4 shallow bowls, dividing evenly.

Add bok choy to each bowl, dividing evenly; top each bowl with 1 fish fillet. Spoon some cilantro-lime sauce over fish and garnish with cilantro sprigs. Serve remaining cilantro-lime sauce alongside for drizzling.

There you have it! Nobody ever said you couldn’t eat a satisfying and tasty meal for dinner and keep calories to a minimum.