Product Review- Sunless Tanning Spray!

The Contestants:

  • Bliss A Tan For All Seasons $36 Sephora
  • Solar Power All-Angle Professional Airbrush Tan $15 Bath & Body Works

Routine for both:
  1. Bath as normal, but include exfoliating at the end.
  2. Get out of shower, towel dry, put on lite layer of spf 15
  3. Jump back in the shower
  4. Test sprays on face and body
First Impressions:

Bliss- Very powerful spray, had to hold arm far away from body not an even mist (ended up having to blot with a dark colored towel), normally tanning spray smell.

Solar Power- Very fine mist, light tanning sent, held bottle 6-12'' from body, did not need to blot with towel


Bliss- Nice color after - not even though because of mister
Solar Power- Color is even, but not as dark as the Bliss

Who held up in the end?

By far the Solar Power from Bath & Body Shop. Its hard to mess up, no streaking, doesn't have a distinctive tanning smell, and you cant beat the price. I actually went out and just bought a second bottle.

Diet Soup Recipe from Good Housekeeping

Soup Diet Basic Recipe and Variations

From Good Housekeeping

Our recipe for the Basic Soup yields such a large quantity — to make sure you have enough to enjoy all week — that it calls for a 12-quart stockpot for preparation. If you don't have one, not to worry — the ingredients divide easily in half and the soup can be prepared in 2 large saucepans or Dutch ovens, depending on what you have in your kitchen cabinet.

soup diet pot of soup with vegetables
Photo by: Ellie Miller
Soup diet with vegetables

Prep: 20 minutes
Cook: 50 minutes
Makes: 28 cups

  • 1 lb. carrots, sliced
  • 3 med. onions (1 1/2 lbs.), chopped (4 c.)
  • 4 lg. stalks celery, sliced
  • 2 lg. cloves garlic, crushed with press
  • 2 cans (28 oz. each) whole tomatoes in juice
  • 1/2 sm. head green cabbage (1 lb.) thinly sliced (6 c.)
  • 3/4 lb. green beans, trimmed and each cut into thirds
  • 1 can (48 to 49 oz.) chicken broth
  • 6 c. water
  • Salt and pepper
  • 3 med. zucchini (1 1/4 lbs.), sliced into half-moons
  • 2 bags (6 oz. each) baby spinach leaves

1. Coat 12-quart stockpot (or 2 large saucepans) with nonstick cooking spray. Over medium-high heat, add carrots, onions, celery, and garlic; cook 8 minutes or until vegetables soften, stirring occasionally.

2. Add tomatoes with their liquid, breaking up tomatoes with side of spoon. Add cabbage, green beans, broth, water, 1 teaspoon salt, and 1/4 teaspoon ground black pepper; heat to boiling over high heat, stirring occasionally.

3. Reduce heat to low; cover and simmer 10 minutes, stirring occasionally. Increase heat to high; stir in zucchini and spinach and heat to boiling. Reduce heat to low; cover and simmer 10 minutes or until all vegetables are tender.

Each cup: About 45 calories, 2 g protein, 9 g carbohydrate, 1 g total fat (0 g saturated), 4 g fiber, 0 mg cholesterol, 410 mg sodium.