Vegan Mac and "Cheese" - GF

People tend to laugh in your face when you say you're having cheese-less mac and cheese...but you know what? "Cheese-less mac and cheese" sounds a whole lot better than "mac and rice milk, Daiya and nutritional yeast"! This recipe is so creamy and rich, yet it takes the same amount of time and effort it takes to make regular mac and cheese and it's much better for you!

I won't lie to you. This recipe does NOT taste like Kraft Dinner. I have yet to try a vegan mac and cheese that does, but frankly, after already following a dominantly plant-based diet for a few months, when I tried KD again, it tasted much more greasy, salty, and fake than I remembered. So, no. This recipe does not taste like plasticky, processed junk food. It tastes more akin to a gourmet Parmesan mac and cheese that you would order in a fine Italian restaurant. It is so thick and rich, yet still light and fresh. You'll feel energized and satisfied after eating it, instead of the usual heaviness and sleepiness that tends to accompany boxed mac and cheese.

I include cubed tomato and a bit of tomato paste in my mac and cheese recipe, but feel free to omit it. I find that the added acidity helps cut through the richness of the dish. Look at it as the healthy version of putting ketchup on your mac and cheese. I use brown rice pasta, which is gluten-free, but use your own preferred pasta type and shape! This recipe also uses nutritional yeast. This yeast is chock full of vitamin B12 and has a light cheesy taste. Don't be intimidated by this ingredient. It's actually quite easy to find, usually in the natural foods section of your grocery store. I use Bob's Red Mill Large Flake.   

Makes 4 servings
Ingredients:
- 2 cups cooked brown rice pasta
- 2 tsp vegan butter (eg. Earth Balance)
- 2 tsp tapioca starch (or cornstarch or AP flour)
- 1 1/2 cup rice milk (nut milks are fine, too, but they make it more sweet)
- 3/4 cup shredded vegan cheddar cheese (eg. Daiya)
- 1/4 cup nutritional yeast
- pinch of salt
- 1 tsp lemon juice
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/4 cup diced tomato (drained), optional
- 4 tsp tomato paste, optional
- paprika, to serve

Method:

1. In a small saucepan, melt the butter over medium heat. Whisk in the starch/flour. Let darken for about 5 minutes, whisking often.

2. Slowly whisk in the milk. Leave to thicken, whisking often. It should be suitably thick after roughly 10 minutes, but if it gets too thick, thin it out with more milk. If it's too thin, leave it a little longer.

3. Remove the white sauce from the heat. Whisk in the cheese substitute and yeast. After they're well mixed in and the mixture is smooth, stir in the salt, lemon, and spices.

4. Pour the "cheese" sauce over the pasta. Add in the tomato, if using, and stir it all up. Sprinkle with paprika and serve!


Enjoy your "mac and rice milk, Daiya and nutritional yeast"!
   

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Kale-Watermelon Juice

The benefits of kale are outstanding. The vitamins and minerals jam-packed into these funky green leaves are amazing for nourishing your body, inside and out. However, it has quite a strong and distinctive flavourful that I personally find difficult to pair with in smoothies and juices. I find many fruit and veggies to taste rancid or sour when paired with kale, or they completely cover up the kale flavour (I want to complement the kale, not hide it!). 

Enter the watermelon. Watermelon is quite sweet, which both contrasts and complements the mineraly taste of the kale, yet the fruit is mild enough that it doesn't overwhelm the kale. Plus, Watermelon is nearly all water and is not as carb-dense as other fruits. Side note: people usually think that fruit smoothies are super "healthy" but there's a surprising amount of sugars in them. Even if the sugar is from a fruit, it can still mess with your blood levels!

The juice is so simple to make. You literally just blend together a large handful of kale and about 1 1/2 - 2 cups of watermelon. That's it. It's so simple! 

I also prefer to add in some extra goodness, particularly gogi berries and Chia seeds. The Chia seeds thicken up the juice as they expand, so the mixture has a more smoothie-like texture.

This juice is so refreshing on a hot day and an awesome way to sneak in some greens for any kid or adult who claims to "hate" kale!

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Naturally Get Rid of Sunburn in 48 Hours

You always wear SPF 50. You always sit in the shade. You always stay inside between the hours of 1 and 4pm. You never go tanning. You are a very sun-smart person and are always prepared to go to battle against UVA and UVB rays...except that one day that inevitably happens every once in a while. And you get burned. Badly. Like, fresh lobster red. The damage is done and, while there's not much you can do to reverse it, you can at least lessen the discomfort and cosmetic damage.

For my entire childhood, my family were all strong believers of the ole tried-and-true aloe vera. There were always dozens of bottles and plants on hand, usually to be used up by my pale white, freckled, red-haired sister. While aloe is definitely soothing and cooling, I find its effects to be very short-lived. Aloe is sticky, leaves a dirty green residue and, in my experience, does not do much to reduce redness. I do still use aloe from time to time and definitely advocate that it has many wonderful benefits and uses ( I prefer my facial moisturizers to be aloe based, as they are more hydrating and soothing on my sensitive skin), but it's no longer my first line of defense for handling sunburns. 

After researching some natural remedies, I found this post on a blog called Butter Believer. I was amazed, although skeptical, at the claim of minimizing a burn overnight. Sure enough, I tried it out and...it worked! Withing 48 hours the burn was almost gone! I had seen apple cider vinegar come up many times in my research and, no surprise, this post also utilizes the multipurpose liquid marvel (seriously, is there anything ACV can't do?). The ACV rebalances the skin and takes out the sting and redness. However, this post then goes on to use coconut oil as a moisturizer. It is so important to moisturize a sunburn to avoid further damage, especially peeling. However, I find that my typical moisturizers absorb too quickly on sunburns or have fragrance that irritates the area even more. Surprisingly, the coconut oil is heavy enough that it isn't immediately sucked into the skin, but it's light enough that it doesn't suffocate your skin. As a bonus, your skin smells sooo good!

I find it best to do this at night before bed. Not only is that when your skin naturally does most of its regeneration, but the coconut can be a bit greasy and you don't want to be going about your day with slippery legs!

1. Soak a cloth in cold water and wring it out. Splash some apple cider vinegar on the damp cloth and dab, DON'T RUB, over the burn. Wring out a little excess liquid from the cloth and let it drip onto the burn. 

2. After the liquid has dried off, carefully apply some coconut oil over the burn. 

That's it! That's all you have to do. After only one night, my bright red burn has faded to a pink and the itch is almost completely gone. After the next night, any evidence of the sunburn is pretty much gone! 

Other tips I have include staying out of the sun with a burn, as this will a) make damage worse, and b) make the burn STING!!! Hydration is key. Drink plenty of water, keep the skin moisturized and take an Omega-3 supplement. 

There is no way to undo the cancerous damage of excessive sun exposure and the best method for getting rid of sunburn is always prevention, but no one is perfect. You're bound to slip up eventually, and when you do, at least you'll be prepared! 

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Chewy, Gooey Ginger Molasses Cookies

Without a doubt, we make a lot of molasses cookies in my house. Gingersnaps, Long Johns, Gingerbread, we love it all! Molasses and ginger inspires smokiness, spiciness, sweetness and some serious Christmas nostalgia! As soon as these go in the oven and the amazing smell wafts out, I instantly feel like going sledding, singing carols and decorating a tree. Though the flavours are very wintery, I bake these beauties year-round and trust me, they're still just as tasty!

Makes 50 cookies (I usually freeze half for later)
Ingredients:
- 1 1/2 cups butter
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 eggs
- 4 tsp ground ginger
- 2 tsp cinnamon
- 1 tsp ground cloves
- 1 tsp ground cardamom (optional)
- 2 tsp baking powder
- pinch of salt
- 1/2 cup molasses (Fancy grade for a sweeter cookie, Cooking grade for a more robust flavour)
- 4 cups flour
- 1 cup granulated sugar or demerara sugar, in a small bowl/dish

Method:

1. Preheat oven to 350°F.

2. Cream together butter and both sugars in a large mixing bowl.

3. Crack in eggs and beat until well incorporated.

4. Mix in all spices, baking powder and salt. Stir in the molasses.

5.  Gradually, stir in the flour until it's all incorporated.

6. Shape large spoonfuls of dough into 1 1/2 inch balls. Roll balls in the dish of sugar to coat the outside.

7. Place balls on a baking sheet lined with parchment paper and bake for 10-12 minutes. DO NOT OVERBAKE, otherwise cookies will not be chewy, nor gooey and I'll be very disappointed in you!

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Alba Botanica Aloe & Green Tea Moisturizer Review

Source:iHerb

After diving into the world of natural skin care, I was pleased to find such amazing products that were vegan, organic, cruelty-free, et cetera, and yet were still effective. However, when the search for a good moisturizer began, the results were not as promising. I have combination skin that normally leans to the oily side, but dries out very quickly. It can be tricky to find a moisturizer that balances my skin's dual sides. I found many of the products I tried to be too heavy and oily, causing some serious shine all over and awful breakouts. Other products were way too light and were completely sucked into my skin within minutes, leaving it still parched. Then I happened across this little lovely.

    I initially came across this product thanks to my roommate, who had been using it for years. Standing, frustrated, in the natural living aisle at the store, I scanned through the various tubes and tubs that have already disappointed me. My eyes fell upon the Alba Botanica section and, remembering seeing it around the apartment and my rommate's gorgeous, glowing face, I bought it on a whim. I am so glad I did! 

The cream is white, semi-translucent and has a light flowery smell (there is a very small amount of fragrance listed in the ingredients). The texture is very light and more of a lotion feel, which is why I was very surprised by the high moisture this product was able to douse my face with. The aloe and antioxidants pack a surprising punch and my skin is left soft and dewy, without being greasy. What's more, is that after a few days, I found that my skin was smoother, less red, and my makeup went on so much nicer. A little bit is all you need. I use it morning and night. Sadly, it does not have SPF, but, to be honest, my face is quite sensitive to SPF and it is best when I can use my favourite sunscreen separately on top of a moisturizer.

The jar has 3oz. which lasts a surprisingly long time, and I was able to get it for $15. Alba Botanica's philosophy includes using natural, non-GMO, 100% vegetarian ingredients. They are Leaping Bunny approved 100% cruelty-free.   

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Victoria Sponge Cake

When it comes to birthday cakes, there are a lot of options! Chocolate, vanilla, cupcakes, ice cream cakes, and even cookie cakes! There are tons of decoration choices, too. Turn on the TV at any moment and you can always find some sort of reality show that documents truly insane cake designs. If you want a life-sized cake of yourself for your birthday, you can totally find someone who can make it. But when my birthday rolls around each year, I prefer a very simple, old-fashioned favourite: a strawberry shortcake.

There are a variety of methods you can use to make strawberry shortcake. I've tested versions with a sweet biscuit base, a shortbread cookie base, chocolate-infused whipped cream, and recipes that use only fresh strawberries in the filling. In my opinion, it's hard to mess up the classic combo of strawberries and cream, so these were all pretty good. But my favourite version is a recipe by Irish chef and vlogger Donal Skehan. His sandwich uses a base of vanilla sponge cake and a heavenly filling of whipped cream and jam. The original recipe can be found here. I added a few tweaks here and there to suit my and my family's tastes, but the product is still amazing! It also happens to be super easy to make and requires very few ingredients. The measurements of flour, butter and sugar are all equal so it's super easy to memorize. If you cut the sponge into individual circles with a cookie cutter, it is the perfect no-fuss dessert to take to social gatherings. The first time I brought this to a family reunion, it was the hit of the day and everyone was begging for the recipe!

Of course, you don't need a special occasion to make this cake. Whip it up on any summer's eve and enjoy a slice. Or two. Or five.

Makes 1 tall, fluffy, creamy, fresh, AMAZING cake
Ingredients:
- 1 cup sugar
- 1 cup butter
- 4 eggs
- 1 tbsp vanilla extract
- 1 cup flour
- 1 pinch of salt
- 1 tsp baking powder
- 1 tsp baking soda
- 1 cup whipping/double cream
- 1 cup of your favourite strawberry jam (I use one homemade by my grandmother)
- 5-6 fresh strawberries, plus extra to decorate
- icing sugar (to decorate)

Method:

1. Preheat oven to 350°F.

2. In a large bowl, cream the sugar and butter together with an electric mixer until pale yellow.

3. Mix in the eggs one at a time so the mixture doesn't split. Add in the vanilla extract.

4. Using a hand mixing spoon, delicately fold in the flour, baking powder and baking soda. If you find the batter is too thick, add in a tablespoon or so of milk.

5. Grease two 8 inch springform pans after lining the bottoms with cutout circles of parchment paper. Divide the mixture between the cake pans and bake for roughly 20 minutes each, until golden brown on top. Let cool before handling.

6. Whip the cream in a cold bowl. *Some people do not like the taste of true cream and prefer a sweetened version. If this is you, add a splash of vanilla extract and half a cup of sugar when whipping.*

7. Spoon the jam over the bottom layer of the cake. Dollop the cream on top of the jam. Thinly slice a few strawberries and arrange them in a single layer over the cream.

8. Place the top cake layer over the strawberries and press down a little until gooey jam and luscious cream ooze out the sides. Pile extra strawberries on top and sprinkle a dusting of icing sugar over the top. Enjoy!

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Banana Coconut Oat Muffins - Vegan

The texture of these muffins is gorgeous. The oats are soft and the banana melts in your mouth like caramel, but the coconut and chia seeds add a nice little crunch. Serve with some chopped mango to really play up the tropical vibe of the banana and coconut.

Makes 6 muffins
Ingredients:
- 2 cups oats
- 1 1/2 cups almond milk
- 1 mashed banana
- 3 tbsp chia seeds
- 1/4 cup unsweetened shredded coconut
- small drizzle of date syrup

Method:

1. These muffins could not be any simpler to make. Chuck all of the ingredients into a bowl and mix until incorporated. Place the mixture into a lined muffin tin and bake at 350°F for 15-20 minutes until pale golden brown.

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Mini Meatloaf

I personally don't really enjoy meatloaf. It's one of those things that either you love or you hate and it's just not for me. However, my father and niece love it and they absolutely adore this recipe. It's moist and flavourful and can easily be personalized to suit their individual tastes. I prefer making mini tins so I don't have to make a massive loaf for only two people. If you like leftovers or are cooking for more people, double the recipe to use in a normal sized loaf tin.

Makes 1 mini loaf tin (serves 3)
Ingredients:
- 1 cup breadcrumbs or crushed saltines
- 1/4 cup chopped parsley
- 1/4 cup milk
- drizzle of olive oil
- 1/2 onion
- 2 stalks celery
- 3-4 slices bacon, cooked and chopped
- 450 g (1 lb) of minced/ground meat (my family likes a blend of beef and pork)
- 1 tsp garlic powder
- 2 eggs
- salt and pepper
Sauce:
- 1/4 cup ketchup or tomato paste
- 1/4 cup of your favourite barbecue sauce (I like Diana's Chicken and Rib sauce)
- 1/8 cup brown sugar
- 1 tsp Worcestershire sauce
- 1 tbsp cooking molasses (optional, but adds a deep, smoky taste)

Method:

1. Preheat the oven to 400°F.

2. Combine the crumbs and parsley in a bowl. Stir in milk and leave to absorb.

3. Meanwhile, drizzle some olive oil into a hot pan and soften the onions and celery. Set aside to cool.

4. Alright, time to get your hands dirty! Place the softened vegetables, meat, bacon, and garlic in the bowl with the crumb mixture. Use your hands to break down the meat and mix everything together.

5. Whisk the eggs in a small bowl until slightly frothy. Mix into the other ingredients and season well with salt and pepper.

6. To prepare the sauce, mix all of the ingredients in a clean bowl. Make sure the brown sugar is well incorporated.

7. Place meat  mixture into an oiled loaf tin and brush a bit of sauce over the top. Bake for 1 hour, or until a thermometer placed in the centre reads the appropriate temperature for your selected meat.

8. Let cool slightly and serve with the remaining sauce.

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Dance Competition Checklist

With over 15 years experience doing dance competitions, as both a dancer and a coach, here are my essentials that every student will not only want, but likely need at some point in their careers. 

Dance Competition Checklist:

o   Costumes – in garment bags labelled with name. Put headpieces on corresponding hanger with 2-4 bobby pins attached to it

o   All required shoes (Ballet, Tap, Pointe, Lyrical, Musical Theatre, Jazz, Hip Hop, etc.)

o   All required tights (Beige, Tan, Black, Pink, Fishnets, Footless, Stirrup, etc)

 * ----- = bring extras, if they fit. Even if they’re old, dirty or ripped, they’re better than nothing in an emergency!   

o   Jewelry

o   Makeup:

o   Eyeshadow

o   Eyeliner

o   Mascara

o   Blush

o   Lipstick

o   Vaseline

*any studio-specific requirements, such as false lashes or glitter

o   Hair Kit

o   Brush

o   Comb

o   Hair elastics

o   Hair nets

o   Bobby pins

o   Spray bottle

o   Gel

o   Hairspray

*any studio specific requirements, such as fake hair pieces, hair straighteners or curlers

o   Makeup removing wipes or wet wipes

o   Tissues

o   Q-tips

o   Mini Sewing kit

o   Static Guard spray

o   Lint roller

o   Safety Pins

o   Double side tape or Body Glue

o   Travel stain remover (eg. Tide to Go)

o   Nail polish remover

o   Cotton balls/pads

o   Clear nail polish

o   Mini scissors

o   Nail file

o   Nail Clippers

o   Costume cover-up

o   Slip-on shoes

o   Zip-up hoodie

o   Aspirin/Tylenol

o   Nausea Medication (Pepto Bismol/Tums)

o   Topical Antiseptic (eg. Polysporin)

o   Bandaids

o   Ace Bandage with butterfly clips/safety pins

o   Instant cold compress

o   Water bottle x2

o   Baggie of cut veggies – healthy, mess-free, and DON’T STAIN!

o   Printout of Schedule

o   Printout of Costume list

o   Pens

o   Highlighter

o   Cash

o   Phone with # of studio in contacts

Older girls should also have proper undergarments that do not show under costumes. Depending on the costume, this may mean a backless bra or one a halter or clear straps. Also bring extra feminine hygiene products, just in case.

For younger kids, bring lots of quiet, low-key activities to keep them busy.

Label everything with name AND studio. After all, how can someone return your stuff if they don't know where you are?

Good luck this season!

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Lemon Thyme Chicken

This chicken is light and refreshing, but the overnight marinade makes it super juicy and succulent! I put the recipe into parts instead of standard measurements, so you can easily convert it to any serving size, as well as choose your own level of seasoning. If you like a lot of flavour, use tablespoons. If you refer a light dusting, use teaspoons. Make it your own!

Ingredients:
- chicken thighs, bone-in
- 2 parts sea salt
- 2 parts thyme - I prefer fresh leaves
- 1 part garlic powder
- 1 part seasoning salt
- 1 part parsley
- lemon juice (1/2 lemon per 2 thighs)
- olive oil, enough to coat chicken

Method:

1. The night before, rinse and dry the chicken, then set aside. In a resealable baggie, mix together all of the spices and herbs. Add the lemon juice and a small drizzle of olive oil. Place the chicken in the baggie, give it all a good shake and leave the bag in the fridge to marinate overnight.

2. Preheat oven to 400°F

3. Line a baking sheet with foil.

4. Remove the chicken from the baggie and place it skin side down on the foil.

5. Bake for 20 minute. Turn the chicken skin side up and continue baking for 15-20 minutes (depending on the size of the pieces) until cooked through and crispy.

6. To be extra fancy (and add more deliciousness!), serve with lemon wedges and a few sprigs of fresh thyme on top.

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Old-Fashioned Carrot Cake with "Cinnabon Icing"

When it comes to desserts, my family has a hard time agreeing on what to have. Cake, cookies, chocolate, vanilla...no one can ever seem to agree. But one sweet treat my family will always agree on is a good ole carrot cake. Granted the issue of additions comes up (raisins? walnuts? pecans? all of the above???), but in the end, everyone always loves this basic version bursting with warm, spiced carrot. I recently ramped up the icing recipe to create a seriously indulgent, A-M-A-Z-I-N-G frosting that tastes just like eating a cinnabon...I promise your friends and family will be asking you to make a giant batch of it just for them to eat straight out of the bowl!

Carrot Cake

Makes 9 large squares or 12 smaller rectangles

Ingredients:

- 1 cup flour

- 1/4 cup granulated sugar

- 1/4 cup brown sugar

- 1 tsp baking powder

- 1 tsp baking soda

- pinch of salt

- 1 heaped tbls cinnamon

- 1/2 tsp pumpkin pie spice

- 1/2 tsp cardamom (my super special secret ingredient! Shhh...)

- 1 egg

- 1/2 cup vegetable oil

- 1 splash vanilla

- 1/2 cup crushed pineapple (roughly drained)

- 1/4 cup shredded coconut (optional)

- 1 1/2 cup grated carrot
- 1/2 cup other  additions, if desired

Method:

1. Preheat oven to 350°

2. Combine flour, sugars, baking powder and soda, salt cinnamon, pie spice and cardamom in a bowl.  Mix thoroughly.

3. Incorporate egg, oil and vanilla.

4. Add in pineapple, coconut and carrot, as well as additions, if using. Stir only until combined.

5. Pour mixture into greased 8 inch x 8 inch square baking pan. Bake for 40 minutes.

"Cinnabon Icing"

Ingredients:

- 250 grams cream cheese

- 1/2 cup butter

- 1 1/2 cup confectioner's sugar

- 1/4 tsp vanilla

- 1 tsp pineapple juice (or lemon juice)

- 1 tsp cinnamon

Method:

1. Cream all ingredients together using electric mixer/beaters.

2. Spread over cooled cake. Or eat with a spoon. Your choice.

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Easter Brunch Vegan Carrot Cake

Carrot cake for breakfast?! Yup, that's right. This Easter, I'm making cake for breakfast. This carrot "cake" actually is so moist and rich that it actually takes on more of a pumpkin pie texture and tastes AMAZING! This recipe can be made vegan by eliminating the baking soda and baking powder and, while it may not be the healthiest breakfast ever, it is still much healthier than a regular, full-fat carrot cake dripping with icing and oil. It is full of vitamin and mineral rich foods that combine into a rich, ultra-moist "cake" with the exact same flavours as the original for a delicious, decadent way to start your holiday!

I do not make an icing for this cake because I feel that icings are too sweet for breakfast, but feel free to make your own! I enjoy these little darlings with a bit of jam spread on top and some tea. What a lovely start to the holiday!

Makes one 8-inch round cake
Ingredients:
- 1 1/2 cups oat flour (DIY by using a blender to grind whole oats into powder)
- 1 tsp baking soda (eliminate for vegan version)
- 2 tsp baking powder (eliminate for vegan version)
- dash of salt
- 2 tsp cinnamon
- 1/2 tsp nutmeg or pumpkin pie spice
- 1/2 tsp cardamom (optional)
-  1/2 cup unsweetened applesauce
- 1/4 cup maple syrup
- 1/4 cup honey
- 1 cup shredded carrots
- 1/4 cup shredded coconut
- 1/4 cup almond milk, plus more as needed

Method:

1. Preheat oven to 350°F.

2. Combine flour, baking soda and powder(if using), salt, and spices in a medium mixing bowl.

3. Mix in applesauce, maple syrup and honey. Thoroughly combine.

4. Stir in carrots and coconut. Pour in almond milk. Add more milk to loosen the batter, if necessary.

5. Pour mixture into an 8-inch round pan that's been greased with coconut oil. Bake for 55 minutes until golden brown and a toothpick inserted in the center comes out clean.

6. Let cool in the pan for 30 minutes. Turn out and serve.

The moist, dense texture of this cake resembles pumpkin pie, but tastes just like carrot cake.
Pumpkin pie + carrot cake= BEST BREAKFAST EVER!!!

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Andalou Naturals 1000 Roses Floral Toner Review

Photo Credit: iHerb.com

This toner is from the 1000 Roses range of Andalou Naturals skincare. The range is recommended for sensitive skin and is based around Alpine Rose stem cells that are meant to increase skin regeneration and improve elasticity. While I'm not sure if I quite believe the science behind the supposed benefits of adding plant stem cells to beauty products, my skin DOES seem to be getting some awesome benefits from this toner.

The packaging is a 6 oz spray bottle and the cost is $13. For a natural brand, this is pretty good value for money. I really like the spray feature. I hate wasting product by saturating cotton pads with traditional pour-top toners. This way, ALL of the product you use is going directly onto your face and not the trash can.

This toner smells beautiful! It's smells (obviously!) like roses, but without being too sickly and perfumey. The mist is very fine and covers your face in only 1-2 sprays. Be careful to not to get any of the product in your eyes. I'm not sure if this only happens to me, but my lips react weirdly with rosewater and get tingly. Does anyone else ever get that? The same effect happens with this toner, but the tingling subsides after a few seconds. I let the mist mostly dry and then put on my moisturizer while my skin is still a liiiiiittle bit damp. My face is left feeling smooth, soft and hydrated. This toner contains aloe, which soothes and calms irritated, red,sensitive skin, while hyaluronic acid and pure rose water work to add moisture and lock it in.

This mist is also a great pick-me-up throughout the day when you feel stressed or in the middle of summer. Just spray one or two pumps for instant refreshment.

Andalou Naturals is a lovely brand that offers cruelty-free, natural, gluten-free, vegan(with only one or two product that are non-vegan) beauty products. All products are also non-GMO certified. Their products are available online, at many natural health stores and in the organic section of some major retailers.

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My Leg Day Workout

Here is my killer leg day workout. It's an all-rounder that works your calves, quads and hamstrings, and trust me, you will definitely feel it the next day! For weight amounts, find a manageable balance where it's comfortable enough that you are able to finish the amount of  reps in one set, but it should also be hard enough that once you hit that last rep, you're too tired to do any more! A wonderful resource for beginners is BodyBuilding.com (don't be intimidated, it's not just for super buff guys, but anyone looking to get toned up!). Beginners may want to start with 3 sets of everything, instead of 4.

Warm up:
Cardio tends to focus more on the bottom half of the body, so I like to keep it easy on leg day so I don't exhaust my legs before the workout even starts! You really just need to get the blood moving and prepare the muscles.
- Light cardio (5 minutes on bike or 10 minutes on the elliptical, working up to a moderate-high intensity)

Workout:

Machines
- 4 sets x 15 reps Leg Extensions (I hate these, so I get them out of the way first thing!) - works quads

- 4 x 15 Seated Leg Curl - hamstrings

- Leg Press supersets - calves, hamstrings, quads and glutes
   Do 1 set of each variation, one right after the other, without rest between. Rest. Repeat until all 4        supersets are complete
    - 4 x 10 normal stance
    - 4 x 10 wide stance
    - 4 x 10 narrow stance

- 4 x 15 Calf Raises -calves

- 4 x 15 Leg Extensions...again :(

- 4 x 15 Lying Leg Curls - hamstrings

Free Weights:
   Use dumbells, kettleballs, or barbells...whatever is most comfortable for you!
- 4 x 20 Weighted Walking Lunges (10 reps per leg)

- 4 x 15 "Stiff-Legged" Deadlift

- 4 x 10 Bulgarian Split Squat (5 reps per leg)

- 4 x 10 Goblet Squats

Stretch:
    Hold each stretch for 30 seconds or so. Repeat for other leg on all single leg stretches.
- Standing Hamstring - touch your toes!

- Standing Quad stretch - grab ankle and pull it to your butt

- Standing Calf stretch - put heel on a bench or mat and grab toes and pull towards you

- Seated Straddle - sit with legs open to the sides. reach forward for 30 sec. and reach over to each          side for 30 sec

- Seated Hamstring - sit with legs straight out in front and touch your toes again!


Congratulations, you're done! Remember to drink plenty of water and rest!


Disclaimer: I am not a trained fitness expert. This is merely the routine I use. What works for one person may not work for everyone. I will not be held responsible for any injuries sustained. Listen to your body. If somethings hurts or you're unsure of yourself, stop and ask for help!  
           

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Blueberry Super Smoothie

I absolutely adore this smoothie. It is super yum AND super good for you! It's so refreshing on a hot day or after a sweaty workout and gives you half of your daily recommended fruits and veg. The blueberries and gogi berries have a TON of antioxidants and the spinach is full of amazing vitamins and minerals. I love adding a few extra spoons of protein powder if I'm enjoying this after the gym. A natural property of Chia seeds is that they absorb liquid  and expand, so maybe leave them out if your not planning on drinking the smoothie straight away, otherwise it will get super thick and turn into a fruity jelly...

Makes 1 large glass or 2 small glasses to share!

Ingredients:
- 1/2 cup frozen blueberries
- 1 sliced frozen banana
- 1 GIANT handful spinach
- 1 cup orange juice
- 1 tsp cinnamon
- 1 tsp ground flax seed
- 1 tsp maca powder
- 1 tsp hemp protein powder
- 1 tsp chia seeds

Method:
Just chuck all of the ingredients into a blender and blend! Add more juice, if needed.

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Triple "S" Stir-fry

The three S's of this stir-fry are "Sweet'n'Sour'n'Spicy"! It's a simple dish that's filling and delicious, but takes less than half an hour to make. It's also an excellent way to use up leftover rice. The beautiful trio of flavours provide a rich depth to every mouthful. Balance out the flavours to your personal preference. If you like spice, add more spice. If you like sour, add more sour. Personalize it to your taste!

Makes 4 portions

Ingredients:
- drizzle of olive oil
- 1 large onion, roughly chopped
- 1 green bell pepper, halved lengthwise and sliced
- 1 red bell pepper, halved lengthwise and sliced
- 4 carrots, sliced into discs
- handful of mushrooms, sliced
- 1 clove of garlic, crushed
- juice of 1/2 a lemon
- juice of 1 lime
- large drizzle of honey
- 1 tsp garlic powder
- 2 tsp chili powder
- 1/2 to 1 tsp cayenne, to taste
- pinch of salt
- pinch of pepper
- 4 cups prepared rice

Method:

1. Heat the olive oil in a hot pan.

2. Toss in the onion, peppers, and carrots and cook until soft.

3. Stir in mushrooms and crushed garlic.

4. Pour in the lemon and lime juice to get some awesome sizzling action going!

5. Drizzle a spoonful or two of honey across the top of the veggies and mix in.

6. Sprinkle in the garlic, chili and cayenne powders, as well as the salt and pepper. The honey will help the spices really stick to the veg.

7. Let simmer 1-2 minutes, then serve hot over rice.

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Maybelline Great Lash Real Impact! Mascara Review

Maybelline's line of Great Lash mascaras is undoubtedly a drugstore icon. The original has been a staple in women's handbags for over half a century. I, myself, have been an addict of the little green and pink tubes for 5 years. My favourite in the collection(and trust me, I've tried them all!) is the Great Lash BIG, whose over-sized, fluffy natural brush yields full, fluttery, fanned-out lashes with serious volume! So when Maybelline brought out a new version of it called Real Impact!, I was pretty excited. Okay, super excited. Okay, I squealed like a piglet! I am definitely a mascara junkie and collect and go through tube after tube of the stuff, so there's nothing more exciting than finding a cheap, but amazing quality new mascara at the drugstore,,,without them I'd be broke. I have a problem, okay!

Here's the real impact that Real Impact! had on me(hahaha, oh so clever...)

The brush is spoolie-style with natural bristles clumped fairly closely together. It is quite skinny and long and is straight with no tapered end (making it more difficult to get the inner corner lashes). The mascara has a cream-gel formula and is made with beeswax, which Maybelline claims is gentler and less drying on lashes than traditional synthetic waxes. The colour is a shiny, deep black (shade is called Blackest Black) and very intense.

I find that, despite it's claims, the formula is still quite dry. It is very thick and clumps and flakes quite a bit, with little black specks fluttering down on my cheeks like snow by the end of the day, though I have found that this can be reduced a bit by brushing through lashes with a clean spoolie or comb after application. However, it does not smudge, but still washes away easily at the end of the day. It also does build up a lot of volume. The colour is so intense and deep that it definitely draws attention to the eyes, even with just one coat making a dramatic difference. This mascara seems like it would be a good option for people who like a lot of volume, despite having a few clumps. However, if you prefer a really smooth or natural-looking mascara, I'd recommend some of the other Maybelline Great Lash mascaras instead.

Bare lashes with light brown eyeliner

One coat of Real Impact! mascara

Two coats

All in all, it's a good volumizing mascara from the drugstore, but it flakes like snow.

-Maggie May

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Covergirl TRUNAKED Eyeshadow Palettes

One of the best new beauty products of the year so far has to be the Covergirl TRUNAKED eyeshadow palettes. Retailing at around $12.99 CAD, these little beauties are a steal! They are meant to be a drugstore dupe of the high-end, high-profile Urban Decay Naked palettes, with many nearly identical-looking shades. While the quality of a $13 eyeshadow can obviously never perfectly match up with that of a $50 eyeshadow, these rich, velvety shadows come fairly close.

There are three palettes in the range: Nudes, Goldens, and Roses. Each palette has a total of 8 shades with a mix of mattes and shimmers. The case is plastic, but fairly sturdy. If only it came with a mirror! The formula is very consistent between shades, even between the mattes and the shimmers, and the texture is a soft, creamy powder that glides over eyelids. They are ever so slightly on the powdery side, meaning there's a bit of fallout during application. However, for a drugstore eyeshadow, they are gorgeously smooth, blendable and long-wearing. The pigmentation is quite good, even for the lighter shades, and the shadows can easily be built up.

The shades are very neutral and appropriate for daytime, but can be smoked out and built up for night. My least favourite palette is the Goldens collection, as the darker shades are quite khaki-based and green doesn't suit my colouring very well (meaning: I look seriously ill!). But I'm sure it would look lovely on brown eyes! Since Spring is just around the corner, I'm really loving the soft, delicateness of the rose-gold tones in the Roses palette. My favourite thing about these shadows is that, unlike many other drugstore eyeshadow palettes, Covergirl named each individual shadow. So cute!!!

Here's a closer look at the Nudes and Roses Palettes.

The Nudes:

The Nudes Palette

Shades L-R: Buff, Shell, Champagne(sooooooo pretty!), Fawn

Shades L-R: Mink, Cocoa, Coffee, Sable

Swatches (fluorescent indoor lighting)

Swatches (overcast outdoor lighting)

The Roses:

The Roses Palette

L-R: Almond, Champagne, Baby, Rose Gold

Copper Rose(???not really coppery at all...), Dusk, Mauvergine, Mousse

Indoor lighting

Outdoor lighting

Look at that gorgeous Rose Gold(far right)!!!

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