Alfa Renaissance and the HydraFacial MD Treatment

Start Fresh With a HydraFacial

When you are choosing a skin care provider, especially when it involves procedures on the most visible and sensitive part of your body, your face, it’s essential that you choose someone very reputable and a clinic that explains everything to you extremely thoroughly.

There’s a lot of “deals” out there and some are very worthwhile, but a lot of them are merely a hook to get you into more and are the clinics rush so they can fit more clients in to cover their costs. I’ve had a few of these experiences, so when it came to planning on a spring skin regime in preparation for my wedding I wanted to deal with someone who could see the whole picture, and not just the short term fix that could ultimately cause longer term problems.

hydrafacial

I met with Eva from Alfa Renaissance, conveniently located in downtown Vancouver, to discuss my concerns, and the goal of looking the freshest for April 29th, for our wedding day. Originally I thought that laser would serve me best, as I want to reduce the redness in my face from rosacea and broken capillaries, and I’d been for one treatment already elsewhere. After we met, she explained it would take longer that a couple treatments to get the results I wanted, and there were better ways of putting my best face forward. IPL Photo Rejeneration isn’t recommended once spring hits as if you do go in the sun your skin can react negatively, so we decided to put this off to the fall. Alfa Renaissance recommended firstly a HydraFacial to start with a clean base and then a few skin Tightening and Clear Lift Treatments as the best way to get the maximum results.

My first treatment, the HydraFacial MD, is good for all skin types,  improves overall skin health, and is also excellent for remedying Fine Lines and Wrinkles, and improving Elasticity & Firmness, Skin Tone Evenness & Vibrancy, Skin Texture, Brown Spots, and treating Oily/Congested, Enlarged Pores, and Signs of Aging.

hydrafacial treatment delhi

It’s a unique multi-step treatment that first cleanses, then evenly exfoliates and extracts to remove impurities and dead skin cells and then replenishing vital nutrients including Antioxidants, Peptides and Hyaluronic Acid. Thanks to the devices’ superior delivery system, these performing ingredients are able to more effectively reduce the appearance of fine lines & wrinkles for results you can see and feel instantly.

Step one is Exfoliation with a serum removing dead skin cells to uncover healthy skin, then a Peel with a serum, that is a mixture of Glycolic and Salicylic Acids delivers the benefits of a peel without post-peel flaking. Step three is Extraction and four deliver a dermabuilder, skin re-builder to minimize fine lines, and improve skin tone evenness and texture. Finally a serum is delivered to nourish and protect skin with Antioxidants, Peptides and Hyaluronic Acid.

The procedure is pain free and you feel a slight suction of your face, and I was a bit red afterwards, but my skin calmed down within an hour or so. The next day I looked healthier, and was even told I was glowing. This can be done as often as once a month, so we’ll be getting another treatment in before the wedding as a refresher.

Alfa Renaissance has a number specials on right now for HydraFacials, IPL and skin tightening, so I’ll report back once I’ve tried a few more treatments. Wedding countdown is on!

What’s Good March 14 – What to do In Vancouver This Week

Vancouver Events This Week

Hard to believe we are half into March! C’mon cherry blosoms! But I think I boringly say it’s always hard to believe we are at “some particular date”, as time tends to fly by for me every day. I should try a better intro. However, back to the weather, it’s a little warmer out this week, although by the weekend it looks like temperature may cool. At least there’s not constant rain in the city so you can get out for a walk or two.  I’m doing a long run Sunday morning so say a little prayer! Here’s some suggestions to keep you occupied this week while we’re waiting for those blossoms!

gary vander

March 18 – Real Talk Summit at the Vancouver Convention Centre

Great speakers include Gary Vaynerchuk, Danielle Laporte, Brian Scudamore, and many more! Real Talk Summit is a full-day conference on entrepreneurship offering real and raw conversations on what it takes to succeed in business, profit with purpose and elevate brands. Real Talk Summit brings together entrepreneurs, leaders and professionals from across North America interested in positively impacting the world through the work that they do. The inaugural conference features a keynote by American entrepreneur, investor and Fortune 40 Under 40 influencer, Gary Vaynerchuk. Known for his direct, tell-it-how-it-is business insights, this is the first time the prolific speaker and internet personality is speaking in Western Canada. realtalksummit.com

joe fortes

Blue Plate Specials – Lunch at Joe Fortes

Looking for a meal that will fill you up without breaking the bank? Joe Fortes  Blue Plate Bonanza is for you! Usually the Blue Plates are set for each day, but from March 13th to March 24th, you will be able to choose ANY Blue Plate for lunch – at just $9.95 each!  The choices are endless: Seafood Pot Pie, Thai BBQ Chicken, Panko Crusted Haddock, Crispy Fried Chicken and West Coast Fish Cakes. *Monday-Friday lunches only. While quantities last.

explore bc wine

February 18 – Free BC VQA Wine Tasting at

Everything Wine

On Saturday, March 18th, 2017 consumers can celebrate the taste of British Columbia with a FREE tasting of BC VQA wines at all 3 locations of Everything Wine stores in BC.  This is a fantastic chance to discover new favourites among a range of top-quality locally grown wines.

#ExploreBCWine Free Consumer Tastings

Saturday, March 18, 2017

2:00 – 6:00pm

The event will take place at the Everything Wine stores in North Vancouver, Langford, and Surrey.  The wine bar at each location will pour up to 6 BC VQA wines, paired with bites from local purveyors who share a focus on quality:

      • Langford – Little Piggy Catering (plant-forward menus, ethical meats and sustainable seafood)
      • Morgan Crossing, Surrey  – Beast & Brine (locally raised and made meats and cheeses with a nose-to-tail philosophy)
      • North Vancouver – Oyama Sausage Co. (handmade gourmet meats, local cheeses and charcuterie)

saint pat

Celebrate the Luck of the Irish on Friday, March 17th St. Patrick’s Day at CRAFT

Grab your crew and be sure to dress in your best green attire for this year’s St. Patrick’s Day!

All Day Features:

  • $4 Jameson Irish Whiskey
  • $6.50 O’Hara’s Irish Stout

Plus $5 Happy Hour features from 3-6pm.

Make sure to ask your server how to win O’Hara’s “Pot of Gold” giveaway! Arrive early to snag a table or reserve contacting craft.

DID YOU KNOW? Over 13 million pints of Guinness will be consumed worldwide on St. Patrick’s Day. We say, cheers to that!

#nofilter 2017

NoFilter Crushes the LOL of TMI

Starting March 2, late Thursday nights at The Improv Centre on Granville Island are going to be ‘so lit.’ #NoFilter, Vancouver TheatreSports’ newest show, uses the spontaneity of improv comedy to delve into our fleeting, over-shared digital world. From Snapchat to Instagram, Weibo to Facebook and everything in between, #NoFilter finds the fun and funny in how much we share about ourselves with nearly total strangers.

This is a very interactive show, where live-stream social media (projected on the theatre’s giant screen) will be used along with audience suggestions (verbal, texted or tweeted) to drive the action.

#NoFilter plays every Thursday evening at 9:15 pm at The Improv Centre, 1502 Duranleau Street on Granville Island. It replaces OK Tinder which has moved from Thursday nights to the 11:15 pm time slot on Fridays and Saturdays. Show details and tickets vtsl.com.

Bacon Wrapped Cajun Spiced Pork Tenderloin With Apricot Glaze

Cooking Up Local Spiced Pork Tenderloin In Bacon Ensures Moist Meat

This post is part of the Virtual Potluck menu, a fun project created by Piquant Marketing, scroll down to the bottom for more recipes from the potluck and click the image below for more information. OR HERE!

virtual potluck social graphic

Growing up in Kelowna we had both an apricot orchard and a few pigs on our farm, and I still love the combination of pork with tree fruit as the meat is already a bit sweet and it’s a natural complement.  As an official pork ambassador for BC and Alberta Pork you know that we’re cooking with local meat and encourage you to buy local too! This dish makes a great weeknight meal, we just roast some veggies or steam up some broccoli and carrots and a bit of rice, polenta or mashed potatoes and we’re set. Roast veggies need a bit longer than 15 mins so get them going first. Leftovers are great thinly sliced in a sandwich spread with a little more of that apricot jam and mayo. Make extra for a picnic.

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For more on BC and Alberta Pork and recipes click here for our Passion For the Passion For Pork Official Blog.

Serves 8

2 1 1/2 pound pork tenderloins
2 tbsp store-bought cajun seasoning
1/3 tsp Salt and Pepper
4 tbsp brown sugar
12 strips bacon
6 tablespoons apricot jam
3 tablespoon grainy dijon mustard

Pork Tenderloin

Preheat oven to 400F. Mix cajun seasoning, salt and pepper and brown sugar together and spread evenly on each pork tenderloin. Let sit for an hour or so if you have time, put in the fridge overnight if you would like. Wrap in pork bacon and secure with toothpicks.

Combine apricot and mustard.

Sear the pork in a heated, oven proof skillet on all sides for about 10 minutes and bake in a 400 F over for 10 minutes, brush with apricot glaze and then bake another 5 mins. Let it rest and slice.  Drizzle with pan sauce if there’s some when you serve.

If you’re following the virtual potluck, perhaps you’d also like to try the Coconut Chicken Curry from A Day With Lauren?  Click the last dish below for that recipe. Coffee, Campari and Cannoli also has a great recipe for Butternut Squash Pasta with Ricotta and Spinach. Click the next dish image below for that dish. Happy cooking!
virtual potluck last dish virtual potluck next dish

 

 

Hand Crafted Spirits on TSN1410 – Cafe Medina and The Fez

Marc Slingsby-Jones Mixes Up The ‘Fez’ Cocktail at Cafe Medina

Joe Leary and I have been testing out those cocktails again and stumbled upon a rather tasty one (pardon the overused pun) at Cafe Medina for the latest Hand Crafted Spirits Show on TSN1410. Known for their brunch, Cafe Medina serves up a lot more than your regular eggs benny, and drinks are equally complex.  I’m thinking this one would go very well with their Salmon Fume, a Fried Egg, Smoked Wild Salmon Cream Cheese, Avocado, Organic Greens, and pepper and artichoke salad on Grilled Ciabatta. Thanks to bar manager Marc Slingsy-Jones for teaching us just how well Kombucha and gin pair!

Listen in for the audio and recipe below.

 

cafe medina

 

The Fez

Ingredients:

1 ½  oz Long Table Cucumber Gin
¾ oz Salted ginger syrup
½ oz Fresh lemon juice
Beet + Orange Kombucha (Marc uses Culture Craft Kombucha)
Rosemary and Orange Wedge (for garnishing)

Method:

  1. In a tall glass, add gin, syrup and lemon juice and stir the mixture with a cocktail spoon.
  2. Fill the glass with ice, then top with kombucha.
  3. Before serving, rub the rim of the glass with rosemary and garnish with an orange wedge.Marc Slingsby-Jones

MARC SLINGSBY-JONES | Bar Manager
While he was born and raised in New Zealand, this transplanted Kiwi has found a new home in Vancouver, where he has taken up residency behind the pine as Café Medina’s Bar Manager to curate the restaurant’s eclectic drink menu.

While pursuing his university degree, Marc first began plying his trade as a bartender in the rural outback of Australia and quickly embraced the role. He moved on to tend the bar at various cafes and restaurants in his native Auckland before heading to the West Coast in 2013, where he worked as a bartender in Kitsilano before joining the Café Medina family in 2014.

An avid traveller, foodie and host, Marc relishes rubbing elbows and trading stories with Café Medina’s regulars and visitors alike, while bringing a decidedly local-forward direction to the bar by spotlighting an array of local craft breweries, distilleries and wineries and incorporating fresh, seasonal ingredients that reflect the restaurant’s signature brand of rustic comfort cuisine.

Raise A Glass of Jameson for St. Patrick’s Day

Jameson 2017 St. Patrick’s Day Limited Edition

Pick up a bottle of the Limited Edition Jameson Irish Whisky and you’ll find it contains the same premium, internationally-adored classic Jameson Irish whiskey, but with a truly original label with a very cool story behind it. The label design illustrates the traditional Jameson family motto, Sine Metu; to live without fear – providing a way to encourage people to openly embrace new experiences, as well as steer away from the well-trodden paths in life in favour of forging your own. The Jameson St. Patrick’s Day limited edition bottle is available at BC Liquor this March.

JamesonThe Jameson Irish Whiskey Limited Edition Bottle is designed by Steve McCarthy, a Dublin based designer. The label design illustrated the Sine Metu spirit in a very Irish expression: to “chance your arm”.

This story goes that in 1492, in Dublin, Ireland, ‘Black James’ Butler and his men found themselves barricaded with heavily armed soldiers outside. On the other side of the door was Gearóid Fitzgerald who, tired of the constant fighting between the clans, decided it was time to make peace.

Fitzgerald ordered his men to cut a hole in the door before extending his hand through the gap as a token of friendship. Rather than cut his arm off with a sword, Black James shook it and the long standing feud came to an end, giving Dublin one of its most famous sayings – ‘to chance your arm’. 

Juniper Bartender, Luke Tynan has created a deliciously simple Jameson cocktail to mark the occasion. Inspired by his childhood St. Paddy’s celebrations in Ireland, his memories consisted of cans of coke, packets of Tayto crisps and watching Dublin’s parade from the vantage point of his Dad’s shoulders. Having moved away from Ireland and chancing his arm as a cocktail bartender for the past two years in Vancouver, Luke was inspired by these past experiences to create the Dublin cocktail.  This slightly dry and herbaceous Manhattan-style drink is a nod to his beloved hometown of Dublin and the thriving cocktail culture in his new home in Vancouver.

Whip it up at home throughout St. Patrick’s Day weekend and beyond.

The Dublin

50 ml Jameson
10 ml Akavit
25 ml Sweet Vermouth
5 ml Cynar
3 ml simple syrup
2 dashes Peychaud’s bitters

Combine all ingredients in a mixing glass with ice and stir. Strain into a chilled nick and nora or coupe glass. Garnish with a slapped mint leaf clipped to the glass.

Vancouver Restaurants Celebrate French Gastronomy

3 Renowned Vancouver Restaurants celebrate French Gastronomy on March 21st

What are you doing next Tuesday night? If you enjoy French Food done well it would be a good time to make a reservation. We’re torn!

For the third consecutive year, over 2000 restaurants in 150 countries will participate in the #GoodFrance event to celebrate French gastronomy. They will prepare a special menu one night only and there’s three in Vancouver participating.

The event is orchestrated by the French Ministry of Foreign Affairs and International Development and chef Alain Ducasse, and was inspired by Auguste Escoffier, who launched the “Dîners d’Épicure” (Epicurean Dinners) initiative in 1912: the same menu, on the same day, in several world cities, for as many guests as possible.

In Canada, almost 40 restaurants will participate in this international feast and art of eating well on March 21st, 2017, of which 3 are in Vancouver, BC:

  • Le Crocodile“As a French chef, it is an honor to be part of this International event along chefs from around the world and represent French gastronomy under the patronage of many chef’s reference M. Alain Ducasse.” Chef Michel Jacob.
  • Bistro Pastis:“Good France is a wonderful celebration of French gastronomy that Bistro Pastis wants to promote and support. It allows Bistro Pastis to showcase what can be done with great French food, French wine all while permitting stimulating conversation.”; Owner Stephen Langford.
  • Save On Meats diner’s’ Greasy Spoon dinner series with Chef Alison Ramage from Design to Dine:“Through this dining experience with Good France, there is the opportunity to create conversation for a cultural shift towards positive human connection on global level within communities”; Chef Alison Ramage.

Good France, a celebration of what France has best to offer. A one night only dinner à la française

The “gastronomic meal of the French” is now inscribed on UNESCO’s list of Intangible Cultural Heritage of Humanity. With French cuisine, the food is the epicenter but still not without the whole experience. All senses should be looked after – smell, sound, sight and flavour. Participating restaurants have been selected after designing their menu based on the following sequence: aperitif and canapés, starter, main course(s), cheese, dessert(s), French wines and champagnes. Menus will be available on the participating restaurant’s websites as well as on the Consulate’s website. The price is at the restaurant’s discretion and each participant will commit to donating 5% of the proceeds to a local NGO promoting health and the environment.

Menus and reservations

le crocodile

Le Crocodile

  • Starter: corn cream with coco flakes and diced scallops
  • Fish: French cod filet with its truffles velouté sauce
  • Meat: venison duo and duck strips and its two sauces
  • Cheese: Selection from France
  • Desert: champagne sorbet ice cream and the traditional Paris Brest
  • Price : $115.00 per person + taxes and gratuities
  • Time: 6:30PM, one seating.
  • Reservations

Bistro Pastis

  • Starter: Foie Gras Parfait Profiterole / Duck Salad: house smoked duck breast, pickled strawberries, frieze, toasted brioche
  • Fish: Sole Normande: sole filet, seafood medley, button mushrooms, cream sauce
  • or
  • Meat: Lamb Navarin “Printanier”: braised lamb shoulder, spring vegetables, roasted potatoes, braising jus
  • Cheese: camembert le rustique, le bleu de laqueuille, tome de savoie mulled wine gel, whole grain mustard, crostini
  • Desert: creme caramel: egg custard, caramel sauce, mixed berries, chantilly
  • Price : $69.00 per person + taxes and gratuities
  • Time: reservations between 6:30 and 7:30 with a choice to seat in 15 min intervals. Consul general will open his table to two persons. If you wish to share his table, dinner will be at 6:30PM, please let the restaurant know upon booking.
  • Reservations
  • Bistro Pastis will donate 5 percent of sales to the Potluck Café Societywhich is a registered charity and social enterprise providing food, training, and job opportunities to residents of Vancouver`s Downtown Eastside.

greasy spoon

Save-OnMeats for Greasy Spoon series with guest Chef Alison Ramage

  • Starter: Tart Flambée – caramelized onions, mustard and munster cream + kale & escarole salad + potato crisp
  • Main: Choucroute Garnie – smoked sausage + Reisling fermented cabbage + Spaetzle + brown butter cream
  • Cheese: Elderflower tome pere antoine ice cream
  • Desert: Alsatian Strudel with apples + butter flakey pastry
  • Price : $ 95 per person + taxes and gratuities
  • Time: two seatings, 5:30PM and 8PM.
  • Reservations
  • Funds raised by the Greasy Spoon Diner series support A Better Life Foundation (ABLF), which aims to empower those who are struggling with addictions and mental illness. By providing food security, education and employment training ABLF supports individuals, while strengthening the quality of community life in the Downtown Eastside. A Better Life Foundation also supports the ongoing Being Hungry Sucks campaign.

Wedding Prep – No Pressure Eight Week Countdown

Wedding Prep Just Got Real – The Imperfect Bride’s Guide to a Near Perfect Wedding

If you follow me you may have noted that we are getting married this year, as I have mentioned perhaps a few too many times? It creeps into all aspects of our lives, but Michael and I don’t mind it at all as we are really looking forward to this celebration and both of us vowed not to get (too) stressed out, try to make everything perfect or go over the top. Our budget isn’t huge and we’re spending most of it on our shoes. Well almost of all it, food and drinks are really, really important too!

Suddenly though it’s just two months away and while there’s heaps of sites that give you the 9 months to 1 day count down, we’ve really just started to do all the wedding things and we are really quite confident we will be okay. Attitude is everything, right? Fortunately our wedding date, April 29, isn’t in prime wedding season, we did have the venue and caterer confirmed, and I’m blessed with a very organized and caring mother and father who are helping coordinate in Kelowna, where we are tying the knot.

I thought it’d be fun to share some of the trials and tribulations of the next few weeks and give some thanks to those who are helping us along the way. We can’t do anything alone, it take a village, as they say, or at least a small tribe, which we are so lucky to have. Think of this as the “Imperfect Bride’s Guide to a Near-Perfect Wedding”.

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What follows is a 12 month rundown of where we should be according to the experts, it’s been a good checklist for us and will be for you, should you be lucky enough to need! This week we’ll review months twelve to seven, and follow up next week with the rest and where we’re at. Thanks to MagnetStreet for this pretty thorough list.

12 months to go! You’ll need…..

The Date – April 29th, 2017, yep got that.

Budget – Roughly figured something out, being the whiz financial planner I am, and it’s going to be kept in check by keeping guest number down. We’ll look damn good, that’s for sure. Again, it’s the shoes.

Wedding Style –  Country vintage. If you’ve not heard of that, I’ve decided it’s a thing so it will be. We will have lots of flowers, some colourful pastels and nothing too flashy.

Wedding Party – We’re doing a small one so just us! I know my family and my gals are with me even if they’re not right by my side.

Website – I made one and then it didn’t really make sense so decided no for now, no, might change my mind eventually and do one for pictures. Probably on GLV.

Ring and wedding insurance – Ring, yes, but wedding no. The venues don’t require a deposit so not much at stake there.

Guest list – Difficult, but done. Keeping it small!

spierheadwinerypatio

VenueSpierhead Winery in Kelwona for reception with a big thank you to Marina and Bill Knutson.  They don’t usually do weddings, but are making an exception as she’s a fellow Dame and we promise not to make a mess. Mom and Dad’s for reception and a million thanks to them.

Wedding Pros – Photographer, Christine McAvoy, and caterer, Chef Ross Derrick owner of the Table at Codfather’s, booked. I am doing most of the planning along with my mother who will handle decorating as she does have such great taste and talent. Music is up in the air, but likely just a play list that Michael is coordinating and a good speaker system. I told you we’re not getting too FANCY!

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Wedding dress and veil – Dress yes, and it’s a secret to Michael, those close know I can’t help but showing them a photo. The veil I am still questioning, likely bird cage. Love the look above. Funny that my gal Maria was weighing in at the time of the screenshot!

cake

Pinterest – Of course Pinterest is massively populated with all sorts of wild ideas.

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Engagement photos – Didn’t do anything official, and we don’t feel we missed anything.

Save the date – Did verbally for most.

10-11 Months to go

Bridal party attire – As mentioned, it’s just us so we don’t have a party, but you can be sure we will have a PARTY!

Reserve ceremony and reception  –  Spierhead Winery notified and Mom and Dad are aware the backyard is where it’s at.

Wedding caterer and photographer booked – Christine McAvoy, Chef Ross Derrick

underwear

Wedding dress, veil and undergarments to buy – Well dress is booked, but I’ve never needed underwear 10 months ahead of time. Really?

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Fitness Routine – You know the bride is fully on this. I have been going to Dailey Method religiously, out for runs and workouts with Kate McNulty too.

Skin Care/Beauty Routine – Working with Alfa Renaissance Spa and using Apothekari Skin Care for soothing and skin tightening; more about that soon. Michael went for an initial 2 months to go facial at Alfa Renaissance too, and will do one more a week before.

manteo

8-9 mos

Hotels – Well we did kind of screw this up as main hotel we wanted was booked out, so that could have been handled better, by BOOKING OFF rooms and getting the invite out earlier! We are at the Manteo and many next door at the Eldorado (actually where we got engaged), more budget-minded can stay at the Sierra.

Gift Registry – More on the soon, but we don’t need much.

Wedding Invitations – Emailed. Hey, I’m in digital marketing so why would I waste paper?

Honeymoon – We are doing a pre-wedding Okanagan vacation and staying up there the week after. Heading to the Osoyoos Oysterfest to relax the weekend before.

Well that’s enough for you now, if you’ve hung in there til now you are either a friend or planning your own wedding, so thank you and good luck! I’ll review the 7 month tasks next week and keep you up to date of where we’re at along with getting into the nitty gritty of a few of the important things! For those into these wedding-things. I didn’t think I’d be so excited myself, but I am truly thrilled and enjoying the journey.

Our to do’s for now?

  • #1!!! Wedding license, then Michael’s wedding band, then shoes (almost #1), music, , welcome baskets, plan rehearsal dinner, and next day brunch, welcome gifts and wedding favours , jewelry (and apparently underwear), keep the fitness and diet routine going, along with skincare and general self-care. Lots to think of, but we’re on it!

More soon and be sure to plan and marry well!

Veggie Gratin With Chickpeas

Get Loads of Healthy Vegetables With This Veggie Gratin

This veggie gratin can be served as a meal, perhaps with some crusty bread, or a side if you would prefer. It’s fun to have individual servings and you could always use kidney or white beans instead of chickpeas, and switch up the spices a bit. Roasting veggies really brings out the flavour and don’t forget the vinegar for a splash of acidity!

Ingredients

3 tbsp olive oil
12 tiny new potatoes, quartered
3 medium parsnips, peeled and cut into 1/2-inch pieces
3 medium carrots, peeled and cut into 1/2-inch pieces
½ teaspoon salt
½ teaspoon pepper

2 tbsp. olive oil
2 medium onions, chopped
8 cloves garlic, minced
1 cup broth
2 cups chopped fresh tomatoes
3 tbsp. balsamic vinegar
4 tbsp. chopped fresh parsley
Salt and pepper to taste
1 15 ounce can chickpeas rinsed
1/2 cup panko bread crumbs
1/2 cup finely shredded Parmesan cheese

Directions

Veggie Gratin

Preheat oven to 425 degrees. Toss parsnips, carrots, and potatoes with olive oil salt and pepper. Roast, uncovered, about 45 minutes.

Veggie Gratin

While roasting, add 2 tbsp. olive oil over medium heat and add onions and garlic and cook for 7 minutes stirring occasionally. Add broth, tomatoes, vinegar, salt and pepper and reduce over medium heat for 10-15 minutes. Stir in roasted vegetables, parsley and chickpeas until combined and heated.

Veggie Gratin

Spoon about 1 cup of the vegetable mixture into mini-pans or ramekins. Sprinkle with cheese and breadcrumbs. Bake about 10 minutes or until topping is golden.

Serves 4-6 as main and 8-10 as a side

India Rose On 2017 Makeup and Bridal Makeup Trends

India Rose Educates Clients on Makeup That Works

India Rose Cosmeticary is a Vancouver-based makeup boutique offering luxury beauty products, makeup services and lessons.  Founded by makeup artist India Daykin, India Rose specializes in the ritualistic side of beauty regimes, ensuring each client’s experience is tailor-made to their needs.  Located 4850 Mackenzie St. in Vancouver it’s worth checking out.

India Rose

We caught up with India to ask her a few questions about make up and since I have a wedding coming up, bridal make up in particular. She also did a natural look for me while we chatted and I left glowing!

india rose 3

What is your educational background in make up?

I completed the Freelance Makeup Program at Blanche Macdonald

When and why did you decide to go the make-up route career wise?

I’ve always been a beauty junkie, but what solidified my desire to pursue makeup as a career was when I went to makeup school. I was also attending UBC at the time, where I completed a BA in Art History, and I knew that I loved working with makeup so much more than anything else I was studying.

india rose

What do you hope to create with your store?

My original, general goal for my store was that I simply wanted to create somewhere that I wanted to shop. As it has evolved over the past (almost!) year, I now know that I want it to become a place where I can educate people about what they’re putting onto and into their bodies and hopefully have people leaving feeling like they’ve done something good for themselves.

I’m doing a wedding countdown, getting married in 2 months, so what sort of skin care, treatments would you recommend?

With 2 months to go, I would say that now is not the time to start doing anything super crazy. Stick with your regular routine and make sure that you’re cleansing and moisturizing properly each day. At home, you could incorporate a sheet mask or a fruit enzyme exfoliating mask once a week. If you can, I’d try to get a couple of facials– first, one that focuses on purifying and renewal and then closer to, an oxygen facial to get your skin glowing.

What are the newest trends in skin care and make up.

For makeup, I’d say full, fluffy brows; letting your freckles show– or creating fake ones; fresh, dewy skin with a natural highlight rather than a glittery one. The past few years have been very glam, with heavy cream foundation, contouring, bold, perfect brows, winged liner, bright highlight, etc. I think things are still staying pretty glam, but in a fresher, more paired-down way. Softer eye makeup, lighter face makeup, less harsh lines.

For skincare, I think that people are looking toward what they’re putting into their bodies to help their skin just as much as they’re looking at what they put on their face.  Whether that means taking a look at what’s in your diet that could be negatively impacting your skin and making adjustments, or taking herbal supplements to help insure that your skin is getting the nourishment it needs. There is a definite movement toward a more holistic approach to skincare so that you can literally be glowing from within. In terms of actual skincare, face masks, whether they’re sheet masks, homemade masks etc, are still huge. They’re a fun and relaxing way to help your skin get an added dose of whatever it is it’s needing that day or week. People are also moving away from classic face moisturizer and either beefing it up, or replacing it entirely, with face oil. Face oils are surprisingly versatile– there is one for every skin type, even oily.

 What are some make up tips for Brides?

Always opt for lashes! Doesn’t matter if they’re full strip, or little individual clusters. Lashes photograph great and can make you feel very glamorous and attractive without a heavy, smokey eye or piles of face makeup. If you aren’t comfortable wearing fake lashes, consider getting a half or full set of lash extensions.

Do you have a few favourite wedding makeup artists in Vancouver or do you do makeup?

I do wedding makeup! My portfolio is linked on my website. However, I really admire Katie Elwood’s work.

What are some mistakes you have seen with wedding make up and how to avoid?

I think the biggest mistake that people can make with wedding makeup is doing anything too trendy. You don’t want to look back at your wedding photos twenty years from now and cringe over how heavy your contour was. Bridal makeup, to me, is all about enhancing what you’ve got and looking like the most beautiful version of yourself. That being said, if a smokey eye and a sculpted contour is part of what makes you feel like you, by all means go for it. It would be weird to go from that every day and then to show up on your wedding day with only a little bit of clear lip gloss. Do what makes you feel your best.

India Rose

Banana Chocolate Chip Pancakes – Ashley Freeman Nutrition

Healthy Banana Chocolate Chip Pancakes

I’ve been on a course to get healthy and have been lucky enough to meet Nutritionist Ashley Freeman in the process. She’s got some great nutrition tips and my meetings with her are always beneficial I’ve learned a lot from her and it’s often far more than just straight nutrition. I’ve added more protein to my regime and a lot more fresh veggies, fruit and fiber; she’s got some great recipes including this one for chocolate pancakes! Who can resist a healthy chocolate breakfast? If you are looking for extra help in your own journey check Ashley Freeman out!

Banana Chocolate Chip Pancakes

Ingredients

1⁄2 cup plain oatmeal (old fashioned or quick oats, not instant)
1⁄2 cup egg whites (3 whites)
1⁄4 cup 1% cottage cheese
1⁄2 banana
3⁄4 tsp baking powder
1/4 tsp cinnamon
Oil spray or coconut oil
1 oz. mini chocolate chips (2 tablespoons), divided.

  1. In blender, combine oatmeal, egg whites, cottage cheese and banana; process until smooth. Add baking powder and cinnamon and process briefly, just enough to mix it in.
  2. Coat a medium nonstick skillet with oil spray or coconut oil and heat over low flame. Pour 1⁄2 cup pancake batter into pan; sprinkle 1 tbsp. of chocolate chips over top. When the pancake is golden underneath (use spatula to peek), flip and cook for a few minutes on other side.
  3. Transfer cooked pancake to a plate, and repeat process with remaining batter and chocolate chips to make 4 pancakes.

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