Jessica Alba was inspired to launch The Honest Company, a line of natural products, in her quest for high-quality, healthier products for her family. "If it's going on my skin, it's going in my body as well," Alba says. "Having tried nearly every beauty product out there, my awareness of what works for me and which companies use the safest ingredients has only grown."
Jessica's Favorite Beauty Products:
1. THE HONEST COMPANY: Organic Healing Balm, $13, honest.com
"It's an all-natural answer to dry skin, irritations, minor cuts and scrapes, and even frizzy hair. It works for my kids, too."
2. HOURGLASS: Hidden Corrective Concealer, $32, hourglasscosmetics.com
"It absorbs right in and gives even coverage. Not to mention I can apply it anywhere on my face."
3. ANNEMARIE BORELIND: ZZ Sensitive Night Cream, $37, shop.borlind.com
"It makes my tired and dehydrated skin feel instantly radiant."
4. PRITI NYC: Nail Polish in Schwarzkopf, $15, pritinyc.com
"For a working mom, manicures are a rare moment to stop and be still. I love the colors and consciousness of this nontoxic nail polish."
5. MINERAL FUSION: Lip Tint in Glisten, $10, mineralfusion.com
"It's an easy neutral color for every day, day or night."
WEB EXCLUSIVE: Jessica's Beauty Tips:
• How has your beauty routine/philosophy changed over the years?
My routine has gotten even more efficient—around 10 minutes total. The less time I spend on it, the more time I have to get things done!
• What's your favorite food-related ingredient or scent in beauty products?
Our Honest Shampoo & Body Wash ($10, honest.com) has a sweet orange vanilla scent that I love. My children smell like creamsicles when I snuggle with them.
• What about hair—any must-have products in your routine?
John Master's Organics Sea Salt Spray ($16.50, johnmasters.com) is a great alternative to dry shampoo for me. If I scrunch my hair it gives me the perfect beachy wave and if I brush it through it gives me nice volume and a smooth texture. And The Honest Company Conditioning Mist ($6, honest.com) is the perfect, natural detangler to use whenever. It's not only hydrating but also smells great.
• What's your favorite thing you've cooked lately?
I love to make turkey meatballs because they're so flavorful and filling. They also go with lots of different side dishes—I've been really into spaghetti squash recently. And I made a killer gluten-free vegan lasagna this weekend... okay, it was half homemade. I didn't make the veggie sausage, vegan cream cheese, vegan mozzarella or gluten-free noodles—but it was still killer! I think I have a new go-to for family dinner...
Here's the Cooking Light recipe Jessica customized:
3 tablespoons olive oil, divided
1/2 cup chopped white onion
2 garlic cloves, minced
1 teaspoon kosher salt, divided
1 teaspoon sugar
1/4 teaspoon freshly ground black pepper, divided
1/4 teaspoon crushed red pepper
1 (28-ounce) can crushed tomatoes, undrained
1/2 cup chopped fresh basil
1 tablespoon chopped fresh oregano
1 cup vegan cream cheese
1/2 cup thinly sliced green onions
3 cups finely chopped red bell pepper (about 2 medium)
2 medium zucchini, quartered lengthwise and thinly sliced
1/3 cup chopped fresh parsley
12 cooked gluten-free lasagna noodles
3/4 cup (3 ounces) shredded vegan mozzarella cheese
1. Preheat oven to 375°.
2. Heat 2 tablespoons oil in a medium saucepan over medium-high heat. Add white onion; sauté 5 minutes or until tender. Add garlic; sauté 1 minute or until golden. Add 1/2 teaspoon salt, sugar, 1/8 teaspoon black pepper, crushed red pepper, and tomatoes. Cover, reduce heat to low, and simmer 15 minutes or until thoroughly heated. Remove from heat; stir in basil and oregano. Cool.
3. Combine vegan cream cheese and 1/4 teaspoon salt in a bowl. Stir in green onions. Set aside.
4. Heat remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add bell pepper, zucchini, and remaining 1/4 teaspoon salt to pan; sauté 10 minutes or until vegetables are tender and liquid evaporates. Remove from heat; stir in parsley and remaining 1/8 teaspoon black pepper.
5. Spread 1/2 cup tomato mixture in bottom of a 13 x 9–inch baking dish coated with cooking spray; top with 3 noodles. Spread 3/4 cup tomato mixture over noodles; top with 1 cup cream cheese mixture and 1 cup zucchini mixture. Repeat layers twice, ending with noodles. Spread remaining 3/4 cup tomato mixture over top. Bake at 375° for 35 minutes or until bubbly; top with mozzarella cheese. Bake an additional 5 minutes or until cheese melts. Let stand 10 minutes.