Beth's Studio One

Beth's Studio One

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I love what I do! I specialize in color, texture and design!

03/31/2026

I got over 10 reactions on one of my posts last week! Thanks everyone for your support! 🎉🤣😊

03/26/2026

Ask me about FRENCH color …….

Photos from Beth's Studio One's post 03/24/2026

💐

03/03/2026

Just wait till you try our dirty martini deviled eggs. 🤯

Get the recipes below.

03/21/2025

WE ARE NOW AT OUR
⭐️NEW LOCATION⭐️
THE RADIANCE STUDIO
SUITES
in Wesley Chapel..
3902 Flat iron Loop
✂️✂️✂️✂️✂️✂️✂️✂️

@shredhappens - CHICKEN THAT DOESNT SUCK. This is one of the best 1 pan chicken recipes you’ll make. The secret is the marinate that will elevate the chicken and the quick scallion herb sauce is unbelievably good! 

I’m using bone-in skin-on chicken thighs to make the chicken more flavorful and juicy, but you can remove the skin if you prefer, too.

I paired this with a simple salad, but it would be complete with some regular rice, quinoa, or if you’re doing lowcarb/keto, some of my lowcarb @kaizenfoodco rice.
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This is how I made it (feel free to multiply for more)
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1.Grab 4 skin-on bone-in chicken thighs, dab them dry with a paper towel and add them to a bowl.
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2.For the marinade, grab a medium mixing bowl. Add 2 tbsp drizzle of olive oil, 2 tbsp tomato paste, 4 minced garlic cloves, the zest and juice of 1 large lemon, a couple generous pinches salt, pepper, 1 tbsp smoked paprika, 1 tbsp oregano or thyme, 1/4 to 1/2 tsp cayenne pepper. Mix it really well.
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3.Add the marinade to the chicken, and mix really well covering all sides. Let this ideally sit for 2 to 6 or ideally, overnight.
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4.Preheat oven to 410F. Remove chicken from fridge and let it come up to room temp before putting in the oven.
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5.Place chicken on a wire rack and put it in the oven at 410F for 35-40 mins.
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6.While thats going, make your sauce. I processed together 3 tablespoons of thick greek yogurt (or labneh), a handful of fresh mint (about 3 tablespoons), 2 scallions (green and white part), 1/2 large jalapeño, 1 tbsp olive oil, the juice of half a lemon, and a couple generous pinches of salt + pepper. Process well, taste, and adjust to your preference.
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7.Remove the chicken from the oven, plate it. Again, you can serve this with whatever base you like (it would be delicious with regular rice, quinoa, or if you’re lowcarb/keto my high protein kaizen rice), some salad of choice, and this sauce.
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If you make it, be sure to let me know on SHREDHAPPENS. ENJOY!
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#lowcarb #lowcarbrecipes #ketorecipes #keto #chickenrecipes #healthyrecipes #goodmoodfood #healthyfoodshare 06/24/2024

@shredhappens - CHICKEN THAT DOESNT SUCK. This is one of the best 1 pan chicken recipes you’ll make. The secret is the marinate that will elevate the chicken and the quick scallion herb sauce is unbelievably good! I’m using bone-in skin-on chicken thighs to make the chicken more flavorful and juicy, but you can remove the skin if you prefer, too. I paired this with a simple salad, but it would be complete with some regular rice, quinoa, or if you’re doing lowcarb/keto, some of my lowcarb @kaizenfoodco rice. . This is how I made it (feel free to multiply for more) . 1.Grab 4 skin-on bone-in chicken thighs, dab them dry with a paper towel and add them to a bowl. . 2.For the marinade, grab a medium mixing bowl. Add 2 tbsp drizzle of olive oil, 2 tbsp tomato paste, 4 minced garlic cloves, the zest and juice of 1 large lemon, a couple generous pinches salt, pepper, 1 tbsp smoked paprika, 1 tbsp oregano or thyme, 1/4 to 1/2 tsp cayenne pepper. Mix it really well. . 3.Add the marinade to the chicken, and mix really well covering all sides. Let this ideally sit for 2 to 6 or ideally, overnight. . 4.Preheat oven to 410F. Remove chicken from fridge and let it come up to room temp before putting in the oven. . 5.Place chicken on a wire rack and put it in the oven at 410F for 35-40 mins. . 6.While thats going, make your sauce. I processed together 3 tablespoons of thick greek yogurt (or labneh), a handful of fresh mint (about 3 tablespoons), 2 scallions (green and white part), 1/2 large jalapeño, 1 tbsp olive oil, the juice of half a lemon, and a couple generous pinches of salt + pepper. Process well, taste, and adjust to your preference. . 7.Remove the chicken from the oven, plate it. Again, you can serve this with whatever base you like (it would be delicious with regular rice, quinoa, or if you’re lowcarb/keto my high protein kaizen rice), some salad of choice, and this sauce. . If you make it, be sure to let me know on SHREDHAPPENS. ENJOY! . . . . #lowcarb #lowcarbrecipes #ketorecipes #keto #chickenrecipes #healthyrecipes #goodmoodfood #healthyfoodshare

CAULIFLOWER STEAK + CHIMICHURRI 🔥 

of my favourite ways to cook cauliflower is to cut it into steaks, then serve with chimichurri + a creamy butter bean purée. 

it sounds fancy, but it’s actually super easy to make, comes together in no time at all & uses only simple, plant-based ingredients 🌱 

I’ve written the full recipe out for you below so enjoy & let me know if you give it a go 👇 

INGREDIENTS (serves 2) 

CAULI 

2 cauliflower steaks (from 1 large cauli) 
1 tbsp smoked paprika 
3 garlic cloves 
2 tbsp butter 
Salt 
Pepper 
Olive oil 

CHIMICHURRI 

Large bunch of parsley 
1 garlic clove 
1 red chilli 
2 tbsp red wine vinegar 
100ml extra virgin olive oil 
Salt 
Pepper 

BUTTER BEAN PURÉE 

700g butter beans (jarred best) 
1 lemon 
1 garlic clove 
2 tbsp nutritional yeast 
Salt 
Pepper 

METHOD 

1. First, make the chimichurri. Finely chop the fresh herbs, then add to a mixing bowl. Finely dice the chilli, mince the garlic + add to the herbs with the vinegar. Season to taste, then stream in the olive oil whilst mixing until throughly combined. Set aside. 
2. For the butter beans, simply pour with their liquid into a blender with the juice of a lemon, salt, pepper, 1 garlic clove + nutritional yeast. 
3. For the cauliflower, chop into steaks- you should be able to get two from the middle of a large one. Save the extra florets for another recipe, or roast with salt, pepper, paprika + olive oil to serve alongside the steaks. 
4. Chop up the leaves + stems & set aside for a zero-waste garnish. 
5. Season the steaks with salt, pepper + paprika on both sides, then drizzle with oil + massage well. 
6. Heat a frying pan to medium high. Add 2 tbsp olive oil. Once hot, add the steak - press down to sear. After several minutes, flip + fry other side until golden brown. 
7. Bash the garlic cloves, add with the butter + baste continuously. Once the steaks are cooked, remove from the pan + add the chopped leaves/stems with a splash more oil & cook until golden + crisp. 
8. To serve, pour the bean purée into the middle of a plate. Place the steak on top, drizzle with chimichurri & scatter over the cauli leaves. 

#cauliflower #steak #steakdinner #healthyrecipes #easyrecipes 03/02/2024

CAULIFLOWER STEAK + CHIMICHURRI 🔥 of my favourite ways to cook cauliflower is to cut it into steaks, then serve with chimichurri + a creamy butter bean purée. it sounds fancy, but it’s actually super easy to make, comes together in no time at all & uses only simple, plant-based ingredients 🌱 I’ve written the full recipe out for you below so enjoy & let me know if you give it a go 👇 INGREDIENTS (serves 2) CAULI 2 cauliflower steaks (from 1 large cauli) 1 tbsp smoked paprika 3 garlic cloves 2 tbsp butter Salt Pepper Olive oil CHIMICHURRI Large bunch of parsley 1 garlic clove 1 red chilli 2 tbsp red wine vinegar 100ml extra virgin olive oil Salt Pepper BUTTER BEAN PURÉE 700g butter beans (jarred best) 1 lemon 1 garlic clove 2 tbsp nutritional yeast Salt Pepper METHOD 1. First, make the chimichurri. Finely chop the fresh herbs, then add to a mixing bowl. Finely dice the chilli, mince the garlic + add to the herbs with the vinegar. Season to taste, then stream in the olive oil whilst mixing until throughly combined. Set aside. 2. For the butter beans, simply pour with their liquid into a blender with the juice of a lemon, salt, pepper, 1 garlic clove + nutritional yeast. 3. For the cauliflower, chop into steaks- you should be able to get two from the middle of a large one. Save the extra florets for another recipe, or roast with salt, pepper, paprika + olive oil to serve alongside the steaks. 4. Chop up the leaves + stems & set aside for a zero-waste garnish. 5. Season the steaks with salt, pepper + paprika on both sides, then drizzle with oil + massage well. 6. Heat a frying pan to medium high. Add 2 tbsp olive oil. Once hot, add the steak - press down to sear. After several minutes, flip + fry other side until golden brown. 7. Bash the garlic cloves, add with the butter + baste continuously. Once the steaks are cooked, remove from the pan + add the chopped leaves/stems with a splash more oil & cook until golden + crisp. 8. To serve, pour the bean purée into the middle of a plate. Place the steak on top, drizzle with chimichurri & scatter over the cauli leaves. #cauliflower #steak #steakdinner #healthyrecipes #easyrecipes

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3902 Flat Iron Loop Suite 4
Wesley Chapel, FL
33544

Opening Hours

Tuesday 9am - 5pm
Wednesday 10am - 8pm
Thursday 10am - 8pm
Friday 10am - 6pm
Saturday 7am - 3pm