A Starter Guide to Going Gluten-Free (Part Two)

Sunday, May 20, 2012

(Before you get started: don’t miss part one of this series, here!)

Food that’s just gluten-free, without any recipe-tweaking

The easiest foods to pass over while you’re gluten-free? Probably the ones that never contained gluten to begin with. These foods didn’t need any alteration or tweaking, so it’s pretty easy to forget that they are gluten-free.

Think sushi, Chinese fried rice, Greek rice with feta and lemon (which I am a total sucker for, oh my god), nachos (depends on who makes the chips, mind you), chips (crisps and fries; potato, sweet potato, and rice), popcorn, most meat and vegetable dishes… the list goes on. Japanese, Chinese, and Korean restaurants will almost always have something you can eat while gluten-free, and there’s usually at least one appetizer on a basic menu that you’ll be able to have – fries, or (if you’re nightshade-free) sweet potato fries, for instance.

At home, try eating more things like meatloaf with rice, shepherd’s pie (aka pâté chinois or cottage pie, depending on where you live), potato-free shepherd’s pie (boil a head of cauliflower until soft, then strain and blend through a food processor; makes a flawless impostor mashed potato) – basically, any “normally” gluten-free dish.

A number of breakfast cereals are gluten-free, too – it might just take some time to sort through the ingredients lists, if your supermarket hasn’t already separated them out. I’ve been head over heels for Honey Nut Chex recently, and I was hooked on Barbara’s Puffins line before that. (The Peanut Butter ones are super tasty on their own, and the Cinnamon cereal is delicious with a banana cut in.)

And then there’s the oatmeal.

I could write an entire post just on oatmeal; I’m a total sucker for it. I grew up hating oatmeal, actually, avoiding it at all costs and grudgingly swallowing it down if I had to, but it turns out… well, it turns out that my mom and I just like very, very different oatmeal. She likes hers soft and watered-down with milk; I like mine with more texture, a dash of cinnamon, and just a touch of honey. If oatmeal’s always been too soggy for you, try cooking it with a sprinkling of cinnamon and a smaller water-to-oats ration, then stir in a tiny bit of honey and just a drop of vanilla once it’s done.

I kid you not, good oatmeal is practically life-changing. 

If that gets boring, try it with apple chunks (cut up a quarter of an apple and throw it in as your oatmeal cooks), dried cranberries (add them in at the end), or –to make it totally unhealthy–toss in a few semi-sweet chocolate chips right before you eat it. Or, try it baked – a recipe like this one or this one should do it.

Snacks and desserts

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New 20/05/12 (aka the giant Spring 2012 Sephora launch post of doom)

So, I’ve spent the last few weeks waiting (and waiting, and waiting, and waiting) for Sephora’s site to start routing in properly again through Shopstyle, only to find that… it may just be my computer.

See, I can get onto the site just fine through Safari, Firefox, and even Chrome Private Browsing, but my regular ‘ol Chrome browser? Gives me an angry ERROR 101 screen, and (if I somehow luck out and get through), falsely tells me that the Sephora site is down. And I ask you this, internet: what’s a beauty blogger supposed to do when they can’t get onto Sephora? Isn’t that, like, the entire purpose of the internet?

(That was a joke. Rae used sarcasm! It’s super-effective!)

Anyhow, here’s this month’s New at Sephora spread. It’s been some time since I last did one of these, so I’ll save the others (that is, the recent non-Sephora launches) for next week, yeah?

Sets

Keep reading: Sunday Riley, kittens, Tokyomilk, and more »

COMING UP | Lise Watier Summer Sunset (Summer 2012 collection)

Thursday, May 17, 2012

Summer Sunset: Summer 2012 Collection

Lise Watier has captured the light and colours of that magical moment when the sun sets to create a collection of vibrant colours, the beauty trend of the summer.

In the collection…

Please note: the descriptions and pricing for the products listed below were taken from the press release; the opinions and comments are not my own! Reviews & thoughts will be on the blog in the upcoming weeks, so be on the lookout.

Colour cosmetics

Summer Sunset Eyeshadow Palettes in Tropical and Paradis

Two sets of five shades, Tropical and Paradis, to suit all tastes. This innovative formula provides exceptional long-lasting results. $38 each, limited edition.

Summer Sunset Bronzing Powder

Five shades that blend perfectly with a brush to illuminate the face and neckline with a soft, golden hue, recreating the perfect summer tan! $35, limited edition.

Crystal Drops Lipgloss in Dragon Fruit, Tangerine, and Smoothie

Available in three delicious shades, these translucent and non-sticky glosses offer extreme shine and unparalleled comfort. $18 each, limited edition.

Keep reading! »

Don’t miss this | Wearable tangerine lips & lids on She Said Beauty

Wednesday, May 16, 2012

A quick excerpt & photo below (because it’s late, I’m tired, and I’ll be damned if I have to come up with more unnecessary words).

With the 2012 Pantone Color of the Year being the bold, punchy Tangerine Tango, Spring and Summer are the easiest times of the year to wear it. Compared to 2011′s Honeysuckle (a dark, vibrant pink), I’ve been finding the orange hues of Tangerine Tango harder to get away with – it’s a very obvious, stark colour on my complexion, and the saturation makes it difficult to integrate it into the rest of a makeup look.

Keep reading »

Cute, but not my cup of tea | L’Occitane Pivoine Délicate Lip Shine in Rose Frémissant review, photos, swatches

Tuesday, May 15, 2012

The product: L’Occitane Pivoine Délicate Lip Shine in 02 Rose Frémissant

Okay, so I’m maybe having a bit of a Pivoine Délicate “moment” right now. As with the lipstick, I just can’t get over the packaging of these glosses – it’s just so delicate and cute! The entire aesthetic of the line makes me think Paul & Joe Beauté, minus the cat heads and parabens. All in all, it’s pretty damn endearing.

The formula of L’Occitane’s Lip Shines is heavy and thick, but not terribly sticky. The scent is stronger than that of the lipsticks in the line; it’s more strongly floral, though this does fade quickly. There is no added flavour to the gloss (at least, no intentional added flavour, I think), but I can taste the peony if I lick my lips. Which, for the record, is gross and you shouldn’t try it at home.

(It’s the gloss that’s gross, though – not the peony. You’d be surprised just how many fragrance molecules are actually quite tasty without the presence of denatured alcohol.)

L’Occitane Rose Frémissant Lip Shine lip swatch

L’Occitane Rose Frémissant Lip Shine swatch (at right)

Rose Frémissant, the shade of this Pivoine Délicate (the collection) Lip Shine, pairs well with Pivoine Délicate (the lipstick; I know, it’s confusing). On its own, it’s a light pink with plenty of silver shimmer, plus a small amount of gold and fuchsia shimmer. The particle size of the silver shimmer is larger, making it quite obvious both when applied and in the tube.

Like with Pivoine Délicate, I’m not generally a huge fan of colours like this one, but I do think it was executed well. I’d have liked to see less shimmer in the formula, or at the very least less gritty shimmer, but I didn’t find the colour settled into my lip lines or built up in places it shouldn’t be — when worn in moderation, of course. (Put on enough of any light gloss and it’ll go where it shouldn’t, but you should know that by now!)

The verdict?

While I didn’t think this to be a bad product, by any means, I didn’t love it. The Lip Shine doesn’t exude the same kind of elegance as the Pivoine Délicate Lipstick, but I think it can stand alright on its own merits.

If you’re just buying for the gorgeous packaging, I’d recommend the lipsticks in a heartbeat; however, if you’re on the market for a sheer, sparkly, high-shine gloss, this one’s a keeper. The finish & shimmer of Rose Frémissant, as I said, isn’t my cup of tea – but if that’s what you look for in a gloss, then it should probably be noted that L’Occitane does it very well.

(more…)

A Starter Guide to Going Gluten-Free (Part One)

Sunday, May 13, 2012

I was talking to Elaine (@TOBeautyReviews) on Twitter last week, and I promised to send her an email about going gluten-free. While writing that email, though, it occurred to me that I might as well post it on theNotice, because why not, right?

From there, the post sort of got out of hand (because that’s how I roll, apparently), so here’s a not-so-quick starter guide on going gluten-free. I hope you find it helpful!

Why I’m gluten-free

I went gluten-free a few years ago, after my sister had some blood testing done & found out she was gluten-intolerant. (She’s supposedly intolerant to most other things, too, but… well, we didn’t really buy into it. After three weeks of an extremely restricted diet, she decided it wasn’t for her, but kept the gluten out.) My family cut gluten out of her diet, and it sort of fell out of ours, too.

I ended up going G-Free by accident. It was gradual, but with less gluten just “kicking around” in the house, I just started consuming less and less. And the longer I was off it, the more I noticed when I did eat it – I’d grab a sandwich while out and about, for instance, and find myself lethargic and mildly bloated afterwards.

So, I cut it out entirely. As you may or may not already know, I have fibromyalgia and (currently in remission) rheumatoid arthritis, so every little bit of energy really counts in my day to day life. Not everyone with fibro and RA will also be intolerant to gluten, but for me, it was a no-brainer: as much as I love “real” bread, when the flipside was being tired, bloated, and feeling kind of foggy, going g-free just made sense for my lifestyle.

Anyhow; that’s my story. I hope it can help inspire you to have your own gluten-free adventure, even if you’re just going to try it on for fit! ;)

Breakfast breads (are the best kind of breads)

I have a soft spot for breakfast food, but it’s a good starting point for going gluten-free, too. Quick breads do all their rising in the pan (or the oven), so there’s no waiting or extra timing involved – just a bit of xanthan gum added to the recipe (sometimes), but aside from that, it’s just like making “normal” breakfast foods. 

I’d start with Gluten Free Cooking School’s Light and Fluffy Gluten-Free Biscuits, which are hands-down the tastiest biscuits you’ll find, gluten-free or not. (Seriously; they’re really, really tasty.) They bake on cookie sheets and don’t need kneading or time to rise, so the recipe is easy to put together – the hardest part is that you have to grate a chunk of frozen margarine, which, well, weird. But also kind of fun.

Keep reading! »

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