Little Bird Wellness Manchester

Your favorite fall drink, but make it skincare. ☕️🍁

Get a closer look at our Pumpkin & Yam Facial at Little Bird Wellness!

We use the Eminence Organics Yam & Pumpkin Enzyme Peel 5% alongside their pumpkin latte hydration masque to give your skin a gorgeous autumn glow. It smells exactly like a fresh PSL, gently dissolves dead skin cells, and works wonders for brightening and smoothing your complexion ✨

and last but not least! pt. 3 of our high protein recipe plan! You can find alllllll of our yummy recipes using the link in our bio!

Remember, every body is different, take what works for you and leave what doesn’t, and don’t forget to enjoy! ✨



DIRECTIONS:

1.Heat the oil in a pan over medium heat. Cook the eggs until scrambled and desired doneness

2. Serve the eggs with the bagel and peach. Season with salt and pepper to taste. Enjoy! ✨

DIRECTIONS:

1. Preheat the oven to 425°F.
Add the potatoes, carrots, and chicken to a baking dish. Add 2/3 of the oil, the oregano, thyme, salt, and pepper, and toss to combine

2. Add the broth and cook in the oven for 45 to 50 minutes or until the vegetables are fork-tender and the chicken is cooked. Add more broth if needed

3. While the chicken and vegetables are cooking, massage the remaining oil into the rapini and season with salt and pepper. Add the rapini to the oven with the chicken and vegetables when there is about 10 minutes left of cooking

4. Divide evenly onto plates and enjoy! ✨

DIRECTIONS:

1. Season the beef all over with salt and pepper. Heat the oil in a pot over medium-high heat. Once hot, add the beef and sear on all sides, until browned, about three minutes per side.

2. Add the onion and sauté for about five minutes. Add the garlic and tomato paste and sauté for another minute. Add the beef broth and bring to a simmer. Turn the heat to low, cover the pot with a lid, and simmer for about an hour

3. Add the potato to the pot, stir, and season the stew with salt and pepper. Cover the pot with a lid again and simmer for another 35 to 45 minutes

4. Once everything is cooked through, add the peas and stir well. Cover and continue to cook for seven to 10 minutes. Divide the stew between serving bowls

5. Top with parsley, and enjoy! ✨

Needing product swaps that don’t totally throw off your entire routine? We got you ✨💛🕊️

Swipe for some fab summer to fall swaps that will keep your skin up to date with the seasons changing...

Brisk autumn air dries out the skin barrier. Leaning into a hydrating, milky formula ensures your base stays juicy and calm rather than feeling tight after washing!💨🍼💛

Let nature do the heavy lifting. The active enzymes in real pumpkin and yam gently melt away stubborn summer sun debris and congestion without stripping your skin’s protective moisture barrier! 🍠🎃

Think of this as a cozy sweater for your face. As the humidity drops, your skin asks for richer lipids and deep botanical complexes to lock down true, lasting nourishment! 🌊

Follow the link in our bio to our blog on our website and read more of our tips and tricks to get you through the seasons with health and healing ❤️‍🩹✨🕊️

pt 2 of your high protein recipe plan! enjoy these treats for breakfast lunch and dinner! ✨💛



Follow the link in our bio to our blog on our website and read more of our tips and tricks to get you through the seasons with health and healing ❤️‍🩹✨🕊️

connecticut

DIRECTIONS:
1. Preheat the oven to 400ºF (205ºC). Meanwhile, in an oven-safe pan, add the broth, mustard, garlic powder, salt, and pepper. Whisk to combine

2. Add the chicken and potatoes. Cover the pan with a lid or aluminum foil and cook in the oven for 30 minutes

3. Remove the pan from the oven and uncover. Spoon some of the broth over the chicken. Stir in the cream and spinach. Taste and adjust the seasoning as needed

4. Return to the oven and cook for 20 minutes until the sauce has slightly thickened and everything is cooked through.
Divide evenly between plates and enjoy! ✨

DIRECTIONS:

1. Heat the oil in a pan over medium heat. Add the onion and cook for five minutes until softened. Stir in the garlic, tomato paste, and paprika, and cook for one more minute

2. Add the lentils and pour the broth over top. Stir and bring to a simmer. Season the chicken with salt and pepper, then add the chicken to the pan

3. Cover with a lid and simmer over low heat for 15 to 20 minutes until the chicken is fully cooked

4. Remove the lid and stir in the dill. Taste and adjust the seasoning as needed. Remove from the heat and sprinkle with additional dill. Enjoy! ✨

As the seasons gently shift and the air turns crisp, our skin feels the transition, too. 🍂✨Summer often leaves behind a bit of structural baggage- sun exposure, deep dehydration from heat, and lingering congestion from sweat and heavy SPF.

But true skin wellness doesn’t require an aggressive overhaul. It simply asks us to listen. Right now, your skin is ready to move from summer defense to deep autumn repair. We do this naturally by introducing bright antioxidants, rich hydration, and comforting barrier support.

Head to the link in our bio to read our latest blog post, where we share how to mindfully adjust your routine with intentional, individualized home care 🤍🕊️

We always talk about the Autumn season and the need for slowing down and resetting...but you don’t ever hear much about how much things pick up in the fall! 🍎👀

Back to school, work projects, preparing for holidays and family time etc🍂💛

Here are some high protein recipes to keep your energy up during the busier months ✨🕊️



DIRECTIONS:

1. Cook the oats according to the package directions

2. Stir the protein powder into the yogurt

3. Place the oatmeal in a bowl. Top with blueberries, yogurt, and pumpkin seeds. Drizzle with honey and enjoy!✨

DIRECTIONS:

1. In a small bowl, mix together the coconut aminos, vinegar, honey, garlic, and ginger. Place the chicken in a large bowl. Pour half of the sauce over the chicken and toss to coat. Cover and refrigerate for two hours or overnight. Refrigerate the remaining sauce.

2. Cook the rice according to the package instructions.

3. Meanwhile, preheat the air fryer to 400ºF (205ºC). Remove the chicken from the marinade, shaking off any excess. Place the chicken in the air fryer basket and cook for 13 to 15 minutes or until cooked through, flipping halfway. Remove the chicken and set it aside.

4. Reduce the heat to 325ºF (165ºC). Add the bok choy to the air fryer basket. Spray with the oil and season with salt and pepper. Cook for five to six minutes until softened and cooked through

5. Meanwhile, heat a small pan over low heat. Warm the remaining sauce. Brush the remaining sauce on the chicken and bok choy. Divide the rice, chicken, and bok choy evenly between plates. Enjoy! ✨

DIRECTIONS:

1.Preheat the air fryer to 400ºF (205ºC). Season the salmon with salt and pepper. Place the salmon in the air fryer and cook for 10 to 12 minutes, or until flaky and cooked to your liking. The timing will depend on the thickness of your fillet.

2. Meanwhile, heat the oil in a pan over medium heat. Add the shallot and sauté for two to three minutes, until soft and translucent

3. Add the lentils and cook for another two to three minutes. Season with salt and pepper. Remove from the heat and add the lemon juice

4. Divide the salmon and lentils evenly between plate

looking for the ultimate relaxation massage? Michael is your guy! ✨🕊️

Michael loves to massage using lighter pressure, making the perfect experience for those especially newer to massage and looking to promote relaxation, ease stress and improve circulation!