17 vestidos cortos para bodas de mañana y ser la invitada más ideal

17 vestidos cortos para bodas de mañana y ser la invitada más ideal

Arranca la temporada de bodas ¿Tienes una de mañana? Prepárate para ser la invitada más elegante con estos vestidos cortos para bodas. Diferentes estilos, estampados y precios, perfectos para combinar con los complementos más estilosos, incluido los tocados, la pieza que ayuda a marcar la diferencia de un look. Os proponemos 17 vestidos cortos para para ser la invitada de boda más ideal de la temporada.

Vestido de estampado de flores, escote palabra de honor con volante. Un diseño ajustado y de falda lápiz ideal para conseguir un look romántico firmado por Dolores Promesas. Su precio es de 295 euros.

Femenino vestido en azul cielo de originales mangas farol hasta el codo y ajustada hasta la muñeca. Un modelo muy sofisticado como perfecta elección de vestido corto para bodas de Cherubina, cuyo precio es de 270 euros.

El blanco y negro es una combinación que nunca falla. Por supuesto el blanco combinado porque sino en una boda no tiene cabida. Este ajustado vestido corto de Liu Jo, de cuerpo cruzado y hombros al aire, es perfecto para una boda de mañana. Un diseño que puedes rescatar para estilismo de noche y cuyo precio es de 198 euros.

Si quieres ser una invitada cargada de color opta por un vestido corto de boda en color rojo, un tono muy favorecedor. Este modelo de silueta lady like es de Poète y cuesta 89,90 euros.

Para las que sí se atreven a ir de negro a una boda (el protocolo recomienda que no) este vestido corto es ideal. Un modelo calado y cuajado de lentejuelas de cintura ajustada de Maje cuyo precio es de 295 euros.

Vestido corto para boda de silueta ajustada y manga corta cuajada de lentejuelas multicolor. Un bonito y femenino modelo de Apparentia cuyo precio es de 201,50 euros.

Vestido corto de largo asimétrico bicolor en azul y negro, ideal para combinar con un pamelón y ser una invitada de boda sobresaliente. Un vestido firmado por Poète cuyo precio es de 120 euros.

Vestido de encaje de corte sesentero, sin mangas y con detalles de lentejuelas. Un vestido corto rojo de Wild Pony cuyo precio es de 100 euros.

Elegante vestido de cóctel en un favorecedor color amarillo con estampado de flores negras de Carolina Herrera. Un vestido corto de boda muy elegante cuyo precio es de 680 euros.

Ajustado diseño azul de manga larga con detalles de botones y espalda caída de Pronovias. Un vestido corto para boda perfecto y muy sofosticado con el que encantarás. Su precio es de 390 euros.

Otro estilo de vestido corto drapeado es este modelo ajustado de cuello redondo y manga por el codo, con el drapeado finalizado con volantes. Una opción de boda de mañana de Wild Pony de 86 euros.

Si no quieres invertir mucho presupuesto en tu look de invitada apuesta por marcas low cost. Este vestido satinado fucsia de Zara es muy acertado para una boda de mañana. Su precio es de 29,95 euros.

Una monada muy elegante. Así es este vestido capa malva con estampado de cadenas de Dolores Promesas. Su precio es de 495 euros.

Sacar partido a nuestro armario es una de las cosas que tenemos que tener en cuenta cuando compramos una prenda aunque sea para una boda. Este vestido corto de guipur en tonos azules de Sandro es perfecto para una boda o para ir a trabajar. En los complementos está la clave del éxito. Su precio es de 365 euros.

Romántico, coqueto y delicado. Vestido corto en rosa empolvado con detalles de encaje en escote y cintura de Zara. Su precio es de 25,95 euros.

Vestido corto fruncido de escote asimétrico, realizado en satén color tejas de Sophie and Lucy. Un diseño ideal cuyo precio es de 229 euros.

Vestido verde satinado con estampado de topos al tono, con cintura y puños fruncidos, una perfecta opción de vestido corto de boda, que como luce la modelo lo puedes rescatar para lucirlo con zapatillas. Un diseño de Sandro cuyo precio es de 175 euros.

https://ift.tt/2ELbO51 March 04, 2019 at 08:00PM

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Coconut Oil 101 by Erica

What is coconut oil?

Coconut oil is simply an oil that is extracted from the meat of a coconut. This can be done a few ways, such as cold pressing, expeller pressing, and with chemicals/solvents. We’ll talk more about that in a bit.

 
What are the health benefits?

Coconut oil has several health benefits. It contains antioxidants which help to reduce inflammation in your body. It also contains a substance called lauric acid which is antibiotic, antimicrobial, and antiviral. Coconut oil also increases levels of HDL, or “good” cholesterol. These are just a few of its health benefits. I definitely consider it a superfood!

 
 

What are the different kinds of coconut oil?

It can be confusing when you go to buy coconut oil since there are several different kinds available these days. Let’s talk about the 3 main types of coconut oil.

 
 

Virgin coconut oil is the least refined of all the types. It can be processed several ways: by cold pressing, centrifuge extractions, heating coconut cream to extract the oil, etc. It has a distinct coconut flavor which is great for flavoring dishes.

 
 

Up next we have expeller pressed coconut oil. This is a more refined coconut oil that is extracted by pressing the coconut meat (usually dried) through a machine. It is then steam cleaned which removes the coconut flavor. 

Make sure to look for expeller pressed coconut that hasn’t been extracted with the use of solvents, chemicals, or bleach! It can also sometimes be hydrogenated, which converts it into a trans fat: no thank you! 

 
 

Finally, there’s factionated coconut oil, also known as “liquid coconut oil” or “MCT oil.” This is coconut oil that has been “fractionated” to isolate the medium chain fatty acids. You see, coconut oil is made up of several types of fatty acids, including medium chain triglycerides or MCTs. These fatty acids can be used for energy quickly, and don’t require as many steps in the body to process and convert to fuel. They have a host of health benefits, and they’re also liquid at room temperature! 

If you’re looking for specific health benefits from MCTs, you’ll want to make sure you do your research and find one that has specific strains of MCTs. Coconut oil contains 4 different MCTs (caproic, caprylic, capric, and lauric acid), and they serve different purposes. For example, caprylic acid converts to ketones quickly, so if you’re looking to increase your ketones you’ll want to look for an MCT oil that contains mostly caprylic acid.

Whew! Science.

 
 

If you’re just looking for a liquid coconut oil for cooking, make sure to find one that hasn’t been chemically processed.

 
What does it taste like?

That depends on the type of coconut oil that you choose. Virgin coconut oil has a distinct coconut flavor. Expeller pressed and fractionated coconut oil don’t have any detectable coconut taste.

 
How do you store it?

You can store it at room temperature, preferably someplace dark and cool. It should keep well at room temperature for months. For longer storage, you can put your coconut oil in the fridge or freezer. Just know that it will be hard and solid if it’s cold, so bring it back to room temperature before attempting to scoop it out.

 
 

How can you use it?

Coconut oil has so many uses! Let’s chat about a few of them:

I like to use the virgin coconut oil for oil pulling (swish the coconut oil around in your mouth for 10–20 minutes to reduce bacteria in your mouth), adding to bone broth, scooping into a bowl of soup, or to flavor rice. Since virgin coconut oil is more delicate and has a lower smoke point, you don’t want to use it for high-heat cooking.

Expeller pressed coconut oil is great for all sorts of cooking applications since it has a fairly high smoke point. Make sure to read the label on your jar of coconut oil since recommended smoke points can vary depending on the brand. You can use it to season cast iron, sauté just about anything, roast veggies, deep fry, etc. You can also use it in salad dressings and homemade mayonnaise, but remember that it will turn solid once you put it in the fridge.

Liquid coconut oil can also be used in most of the same cooking applications as expeller pressed coconut oil as long as it’s rated for high enough heat. Check the label or the website of the brand of coconut oil you use to find the safe cooking temperature.

 
 

One of my all-time favorite ways to cook with coconut oil is to make Coconut Oil Roasted Potatoes. They basically taste like French fries, but they’re WAY easier to make.

 
 

Start by spreading 1/3 to 1/2 cup of coconut oil in the bottom of a clear glass 13×9-inch baking dish. It’s important that it’s a clear glass baking dish. For some reason the potatoes get crispier that way!

 
 

Sprinkle the oil with some salt.

 
 

Slice potatoes in half and put them cut side down on top of the coconut oil.

 
 

Sprinkle the tops of the potatoes with more salt.

 
 

Bake at 425°F for 45–60 minutes, or until the potatoes are tender and the bottoms are a deep golden brown.

 
 

You’re gonna think I’m crazy, but after all that roasting in oil, I like to slice my potato open and add a generous amount of butter. Don’t judge me until you’ve tried it.

 
 

Now it’s YOUR turn: What’s your favorite way to use coconut oil? Let us know in the comments!

 

Sources: Dr. Axe, Dr. Mercola, Tropical Traditions, and Wildly Organic.

 
 

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Coconut Oil 101 by Erica

Coconut Oil 101 by Erica

What is coconut oil?

Coconut oil is simply an oil that is extracted from the meat of a coconut. This can be done a few ways, such as cold pressing, expeller pressing, and with chemicals/solvents. We’ll talk more about that in a bit.

 
What are the health benefits?

Coconut oil has several health benefits. It contains antioxidants which help to reduce inflammation in your body. It also contains a substance called lauric acid which is antibiotic, antimicrobial, and antiviral. Coconut oil also increases levels of HDL, or “good” cholesterol. These are just a few of its health benefits. I definitely consider it a superfood!

 
 

What are the different kinds of coconut oil?

It can be confusing when you go to buy coconut oil since there are several different kinds available these days. Let’s talk about the 3 main types of coconut oil.

 
 

Virgin coconut oil is the least refined of all the types. It can be processed several ways: by cold pressing, centrifuge extractions, heating coconut cream to extract the oil, etc. It has a distinct coconut flavor which is great for flavoring dishes.

 
 

Up next we have expeller pressed coconut oil. This is a more refined coconut oil that is extracted by pressing the coconut meat (usually dried) through a machine. It is then steam cleaned which removes the coconut flavor. 

Make sure to look for expeller pressed coconut that hasn’t been extracted with the use of solvents, chemicals, or bleach! It can also sometimes be hydrogenated, which converts it into a trans fat: no thank you! 

 
 

Finally, there’s factionated coconut oil, also known as “liquid coconut oil” or “MCT oil.” This is coconut oil that has been “fractionated” to isolate the medium chain fatty acids. You see, coconut oil is made up of several types of fatty acids, including medium chain triglycerides or MCTs. These fatty acids can be used for energy quickly, and don’t require as many steps in the body to process and convert to fuel. They have a host of health benefits, and they’re also liquid at room temperature! 

If you’re looking for specific health benefits from MCTs, you’ll want to make sure you do your research and find one that has specific strains of MCTs. Coconut oil contains 4 different MCTs (caproic, caprylic, capric, and lauric acid), and they serve different purposes. For example, caprylic acid converts to ketones quickly, so if you’re looking to increase your ketones you’ll want to look for an MCT oil that contains mostly caprylic acid.

Whew! Science.

 
 

If you’re just looking for a liquid coconut oil for cooking, make sure to find one that hasn’t been chemically processed.

 
What does it taste like?

That depends on the type of coconut oil that you choose. Virgin coconut oil has a distinct coconut flavor. Expeller pressed and fractionated coconut oil don’t have any detectable coconut taste.

 
How do you store it?

You can store it at room temperature, preferably someplace dark and cool. It should keep well at room temperature for months. For longer storage, you can put your coconut oil in the fridge or freezer. Just know that it will be hard and solid if it’s cold, so bring it back to room temperature before attempting to scoop it out.

 
 

How can you use it?

Coconut oil has so many uses! Let’s chat about a few of them:

I like to use the virgin coconut oil for oil pulling (swish the coconut oil around in your mouth for 10–20 minutes to reduce bacteria in your mouth), adding to bone broth, scooping into a bowl of soup, or to flavor rice. Since virgin coconut oil is more delicate and has a lower smoke point, you don’t want to use it for high-heat cooking.

Expeller pressed coconut oil is great for all sorts of cooking applications since it has a fairly high smoke point. Make sure to read the label on your jar of coconut oil since recommended smoke points can vary depending on the brand. You can use it to season cast iron, sauté just about anything, roast veggies, deep fry, etc. You can also use it in salad dressings and homemade mayonnaise, but remember that it will turn solid once you put it in the fridge.

Liquid coconut oil can also be used in most of the same cooking applications as expeller pressed coconut oil as long as it’s rated for high enough heat. Check the label or the website of the brand of coconut oil you use to find the safe cooking temperature.

 
 

One of my all-time favorite ways to cook with coconut oil is to make Coconut Oil Roasted Potatoes. They basically taste like French fries, but they’re WAY easier to make.

 
 

Start by spreading 1/3 to 1/2 cup of coconut oil in the bottom of a clear glass 13×9-inch baking dish. It’s important that it’s a clear glass baking dish. For some reason the potatoes get crispier that way!

 
 

Sprinkle the oil with some salt.

 
 

Slice potatoes in half and put them cut side down on top of the coconut oil.

 
 

Sprinkle the tops of the potatoes with more salt.

 
 

Bake at 425°F for 45–60 minutes, or until the potatoes are tender and the bottoms are a deep golden brown.

 
 

You’re gonna think I’m crazy, but after all that roasting in oil, I like to slice my potato open and add a generous amount of butter. Don’t judge me until you’ve tried it.

 
 

Now it’s YOUR turn: What’s your favorite way to use coconut oil? Let us know in the comments!

 

Sources: Dr. Axe, Dr. Mercola, Tropical Traditions, and Wildly Organic.

 
 

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