How to fix Yellow Nails

whiten your yellow nails

Here’s a common problem that manicure and nail-art enthusiasts face all the time: yellowing nails.

Constantly applying nail polish is the common cause of yellowing nails, especially dark color polish. If a shade left your tips tainted and discolored, here’s a super quick and easy fix for you.

Combine three to four table spoons of hydrogen peroxide and one-half cup of water and mix them well. Soak your nails in the solution for two minutes. Using a soft toothbrush, gently scrub your nails and then rinse them with water. Repeat two to three times a week as needed.

Don’t have hydrogen peroxide on hand? Use a whitening toothpaste that’s formulated with the ingredient instead. Apply a small coat to your nails and leave it on for 10 minutes. After some mild scrubbing, wash the toothpaste off and follow up with a soothing cuticle oil.

Will you give this a try or if you had done this before? Let us know in the comment below!

Advertisements

Light and Refreshing Piña Coladas Recipe

drink

July 10th is National Piña Coladas Day!

Piña Coladas translates as “strained pineapple.” The rum-based coconut and pineapple cocktail has become a staple for vacationers and partiers alike.

The drink can be served blended or shaken with ice.

While the origin of the beverage is up for debate, a few claims come from 1952 in San Juan. However,  nationaldaycalendar said the earliest reference to the combination of pineapple and rum was written in 1922.

Check out recipe below for an easy tropical retreat!

DSC_59071

Light and Refreshing Piña Coladas Recipe

serves 4

1 1/2 cups flaked coconut
11.2 ounces coconut water (small container)
1/3 cup coconut milk
1 fresh pineapple, peeled, cored and cubed
2 cups ice
3/4 cup rum

In saucepan over medium heat, combine flaked coconut, water and milk. Simmer until it just bubbles (do not boil), about 7 minutes. Remove from heat and allow to cool. Transfer to covered container and refrigerate (may be cooled overnight).

Quarter pineapple lengthwise, reserving 1/4 for garnish (slice garnish into wedges). Remove skin and core from remaining 3/4 pineapple, chop into cubes. Arrange on baking sheet and freeze until firm, at least one hour (may be froze overnight).

Strain coconut mixture, pressing/squeezing to save as much liquid as possible. Discard solids.

Combine frozen pineapple, ice, and rum in blender, process until smooth. Add coconut mixture and continue to blend. Pour into glasses and garnish with pineapple wedge.

Source: spabettie.com