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Tri-Active™ Advanced Instant Facial

Age-defying concentrate for revitalized, glowing skin


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An advanced age-defying 3-in-1 serum, essence and treatment oil to instantly smooth and hydrate while brightening the complexion, for skin that is revitalized and glowing. Antioxidant Macroalgae Cell Extract helps smooth the appearance of fine lines, White Truffle Extract helps boost elasticity, while Coconut, Jojoba and Avocado Oils help nourish and strengthen skin’s moisture barrier.


Warm 1-2 pumps in the palm of your hands. Place your hands on both cheeks, then one hand on your forehead and one on your chin to apply the formula. Slide hands up your décolleté and neck, then work in small upward circular movements to spread over the rest of your face up to your hair line.

Suitable for all skin types.

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Autumn Harvest Chicken Soup

September 7, 2018

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I really tried to get Tonight’s Dinner recipes out to you all yesterday, but my internet had been down and I had to wait on internet provider to come and he was late evening coming even though time window was 12 to 2. I tried doing it from my phone but every-time I’d try, I could feel a Migraine coming on which would hurt so bad. It was just one of those days.

Today it’s so dreary, cloudy and ready to rain here in Missouri. I have some chicken laying out and decided I wanted to make something that felt like a fall meal as it does feel like a fall day.  I’m going to make Autumn Harvest chicken Soup. My husband is a soup lover so he will enjoy this when he gets home. I love all the veggies that go in this soup it really gives it a great flavor.

Please enjoy! Don’t forget to bookmark this recipe an share it with your friends,

  • 2 acorn squash
  • ⅓ cup friendly fat to cook in (butter, lard, or coconut oil)
  • 2 medium onions, chopped
  • 4 medium carrots, chopped
  • 4 stalks of celery, chopped
  • 4 medium Russet potatoes, chopped
  • 1 head of garlic, minced (about 8 cloves)
  • ¼ cup white rice flour (tapioca flour if you are grain free)
  • 2 quarts chicken bone broth
  • 2 cups cooked shredded or chunked chicken
  • ¼ to ½ pound fresh organic baby spinach (can be substituted with Brussels sprouts or cabbage)
  • ⅛ to ¼ tsp cayenne pepper (optional)
  • Sea salt/pepper to taste


  1. Put the acorn squashes in large baking pan and then place in the oven WHOLE at 425 degrees for 1 hour. When you take them out, cut them in half and let them cool to touch while you start making the soup.
  2. Sautee the onion, carrot, celery, and potatoes in the butter with a few big pinches of sea salt to bring out their juices and sweeten. Cook on medium/high for about 10 minutes.
  3. While the veggies are cooking puree the roasted squash in your processor or blender with a little of the bone broth to be sure it gets fully pureed.
  4. Add the garlic to the pot and cook for a minute.
  5. Add the flour to the pot and cook for a minute.
  6. Add the squash puree, bone broth, chicken, and spices to the pot and bring to a simmer for about 5 minutes.
  7. Add the spinach to wilt in and then season sea salt/pepper to taste


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