Travel Makeup

When I am on tour or just traveling, I bring all of my makeup in my carryon. Overtime, I have come to realize that all of the little things can add up to be one extremely heavy, awkwardly shaped thing in your bag and because of this I have become extremely selective with the makeup that I do bring. I tend to choose multi use products like a lip/cheek color or I choose a shade of brown eyeliner (the one that I am using right now happens to actually be an eyebrow pencil from Shiesido that I know will work as a makeshift contouring pencil in order to streamline my cosmetics bag. That being said, I wanted to share the things that I always have in my makeup bag. Before I get into that though, I just wanted to preface this by saying that I have oily, acne prone skin (idk why, but saying that to the internet makes me feel so vulnerable lol) so many of these products are geared to that.

Dreamline Alliance

Embryolisse Lait Creme Concentre

This moisturizer has a cult following for a reason. This gentle but powerful moisturizer is suitable for all skin types and it leaves skin super hydrated and smooth. I use it as my moisturizer and primer.

MAKE UP FOR EVER Step 1 Skin Equalizer (1 Mattifying Primer)

If I want my makeup to last all day, I use this primer. It is great for oily skin and my makeup really stays in place.

RMS Signature Set : Pop Collection

When I found out about the RMS Signature Sets right before we went on tour in Europe I was super excited. There are two different types of sets : the Pop Collection and the Mod Collection, and each consolidates five (extremely versatile) certified organic products into one light weight palette, making them perfect for traveling. I love their Pop Collection, which has a bronzer (eye shadow if you want), highlighter (eye shadow again, I also use it to contour my lips), two lip/cheek/eye shadow colors and a lip/skin balm.

RMS Beauty "Un" Powder

I use this as my setting powder, it doesn’t make me breakout so it is my go to.

Nars Cosmetics Comfortable Soft Radiant Creamy Concealer in custard and vanilla

I love this concealer so much. It doesn’t make me breakout, it doesn’t dry my skin out, and it provides just the right amount of coverage. I just use it under my eyes or wherever I need it over my tinted moisturizer.

Kevyn Aucoin : The Eyelash Curler

This is the best eyelash curler that I have ever used. I have tried I feel like all of the most popular eyelash curlers out there, and I do not think I fully understood why anyone would buy an expensive one until I tried this one.

Shiseido : Eyebrow Pencil #2 dark brown

I use this for eyeliner, my eyebrows, and for contouring. It is high quality and inexpensive (it is only $5.64!). the eyebrow pencil also comes in black and I use it as an eyeliner : Shiseido Eyebrow Pencil Black.

stila Stay All Day Waterproof Liquid Eye Liner

I like this eyeliner because it is so easy to use (maybe this only happens to me, but it doesn’t erase the eyeliner you have already put on if you go over it again) and the pen doesn’t dry out easily.

Maybelline Makeup Great Lash Lots Of Lashes Washable Mascara in Blackest Black

Finding a mascara that doesn’t bother me when there are fog machines at venues is tricky. I usually go for tubing mascaras but lately I have been using this one. I love the wand, I can basically buy it wherever, and it comes off easily.

Bioderma Hydrabio H2O Micellar Water, Cleansing and Make-Up Removing Solution

I love this micellar water, it removes everything easily and makes my skin feel so so clean.

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Which makeup products do you consider to be essentials?

Vegan Grain-Free Half-Baked Ice Cream

Vegan, Grain-Free Half-Baked Ice Cream

Slow Magic loves Ben & Jerry's Half-Baked ice cream so I wanted to make him a vegan, grain-free, refined sugar-free version.

The recipe is made up of three smaller recipes, which I then add to store bought vegan ice cream. The first recipe is for a rich chocolate fudge sauce that I swirl through the vanilla ice cream. The second recipe is for half-baked decadent chocolate fudge brownies that are both, gooey and crumbly. And finally, the third recipe is for the perfect, use in any ice cream flavor you want, cookie dough.

To make the Chocolate Fudge Swirl Ice Cream :

To make the Half-Baked Chocolate Fudge Brownies :

And finally, the Vegan Grain-Free Cookie Dough :

To assemble, watch the video above or follow the recipe below :

Dessert, Vegan, Paleo, Grain-Free, Refined Sugar Free, Ice Cream, brownies, cookies, chocolate fudge swirl, nada moo
Dessert, Vegan, Paleo, Grain-Free, Refined Sugar Free, Ice Cream
American
Vegan Grain-Free Half Baked Ice Creamhttps://youtu.be/JOrhfAhR3oUVegan Grain-Free Half Baked Ice Creamhttps://static1.squarespace.com/static/59b1b4ddbce17645d62b0654/t/5b4a4dfa562fa75c9611d2ed/1531596323488/Vegan%2C+Grain-Free+Half-Baked+Ice+Cream?format=1000w
Yield: 8Pin it

Vegan Grain-Free Half Baked

A vegan, grain-free version of Half-Baked

ingredients:

Vegan Ice Cream Base
  • 2 pints of vanilla Nada Moo (or any other brand)
Chocolate Fudge Swirl
  • 1/2 cup (vegan/refined sugar-free) chocolate chips
  • 2 tablespoons maple syrup
  • 1/2 cup full fat coconut milk
  • two dates pitted (optional)
Brownies
  • 1/2 cup almond butter 
  • 1 vegan egg (1 tablespoon ground flax meal and 3 tablespoons warm water) 
  • 1/4 cup maple syrup 
  • 2 tablespoons 100% unsweetened cacao powder 
  • 1 tablespoon coconut sugar 
  • pinch of salt 
  • 1/4 teaspoon baking soda 
  • 1/4 cup vegan chocolate chips (divided) 
Cookie Dough
  • 1/2 cup almond flour 
  • 1/4 cup arrowroot or tapioca starch 
  • pinch of salt 
  • 1/4 cup maple or coconut sugar 
  • 1/2 vegan egg (1.5 teaspoons ground flax meal and 4.5 teaspoons warm water) 
  • 1 tablespoon maple syrup 
  • 1 tablespoon melted coconut oil 
  • 1/2 teaspoon vanilla 
  • 1/4 cup vegan chocolate chips (cut roughly) 

instructions:

Chocolate Fudge Swirl
  1. In a medium sized heat safe bowl, combine chocolate chips and maple syrup. 
  2. In a small saucepan, stir coconut milk over medium heat until simmering.
  3. Remove from heat and pour into the bowl of chocolate chips and maple syrup. Stir until the mixture is well combined and it has thickened.
  4. For a fudgier fudge swirl (optional)  : add dates and chocolate/coconut milk mixture to a food processor and blend until combined.
  5. In a freezer safe dish, add a layer of vegan vanilla ice cream, followed by a layer of chocolate fudge.  Continue to do this with the remaining vegan vanilla ice cream and chocolate fudge.
  6. Using a butter knife, cut an ’s’shape through all layers of ice cream and fudge to make the chocolate fudge swirl. Place back in the freezer to harden.
Brownies
  1. Preheat oven to 350° F and line a small baking dish with parchment paper (I use a small glass dish from Pyrex). 
  2. In a medium-sized bowl, beat almond butter with a hand mixer. Add the vegan egg and maple syrup and beat until smooth.
  3. In a small bowl, whisk the cacao powder, coconut sugar, salt and baking soda until well incorporated. 
  4. A little at a time, mix dry ingredients into wet ingredients.
  5. Mix in 1/8 cup of chocolate chips.
  6. Pour the batter into the baking dish and top with remaining chocolate chips. 
  7. Bake for 15 minutes (or until the edges are crisp and the center is gooey).
  8. Remove from baking dish and place on a wire rack to cool completely. Once cooled, store in the freezer until ready to use.
  9. Break the brownie into small pieces before adding it to your ice cream.
Cookie Dough
  1. In a small bowl, whisk together almond flour, arrowroot, and salt. 
  2. In a medium-sized bowl, combine maple sugar, vegan egg, maple syrup, and coconut oil. 
  3. A little at a time, mix the dry into the wet ingredients. Add chocolate chips. 
  4. Roll cookie dough into long strips and store in the freezer until you are ready to use. 
  5. Cut the cookie dough into small pieces before adding it into your ice cream. 
Vegan, Gain-Free Half-Baked
  1. In a freezer-safe container, add a layer of the chocolate fudge swirl ice cream followed by a layer of brownie and cookie dough pieces. Continue to do this until you no longer have any ice cream.
  2. Store any leftover brownie and cookie dough pieces in the freezer.
  3. Eat right away or place the container back into the freezer to harden.

NOTES:

To make the vegan egg : In a small dish, add ground flax seed. Add the warm water and stir to combine. Place in the fridge for at least 15 minutes.

Paleo Tea Party

Recently, I had a tea party with my sister-in-law Erin. For me, this was so exciting because I have been having tea parties with her since we first met in the 9th grade. All of the food was homemade and either vegan or paleo.

Also, thank you to Slow Magic for filming it and editing it.

Paleo Tea Party

Food

For the tea party I made :

  • Paleo vanilla cake with rose frosting and fresh berries
  • Paleo chocolate cake with fresh berries
  • Paleo maple macaroon tarts with strawberries
  • Vegan mini raspberry tarts

Paleo tea sandwiches :

  • Cucumber
  • Turkey Cucumber
  • Egg salad

Erin made the absolute cutest :

  • Paleo petit fours
  • Refined sugar free meringues
  • Refined sugar free candied orange peels

Table

For the table, I started by using a piece of an ivory jacquard fabric that I picked up at a local fabric store as a table cloth. I did not have time to hem it (I should have planned better) so I just made sure that there weren’t any long threads hanging from the raw edges. For dishes I used a set of bamboo patterned china that Slow Magic and a I received as a wedding gift as well as crystal tumblers that I found at home goods. To finish it, I decorated the table with pink and white roses and of course the desserts. 

Dreamline Alliance grain free vanilla cake with rose frosting
dreamline alliance paleo chocolate cake
dreamline alliance tea sandwiches
dreamline alliance petit fours

Ice Cream Pyramid in a Cookie Basket

Our house is an ice cream house and when it comes to desserts, it is safe to assume that if ice cream is involved then everyone will be happy. Ice cream and cookies is even better so I am making an ice cream pyramid with a chocolate line cookie basket base.

The original inspiration for this dessert comes from Alix, the author of one of all my all time favorite blogs The Cherry Blossom Girl. Thank you to her for sending me a picture of it!

Ice Cream Pyramid in a Cookie Basket

 

Cookie Basket Base

  • 1 cup almond flour
  • 1/4 cup arrowroot of tapioca starch
  • 1/4 tsp salt
  • 2 tbsp coconut oil 
  • 2 tbsp pure maple syrup
  • 1/2 tsp vanilla extract
  • 1/2 tsp almond extract
  1. preheat oven to 350
  2. In the bowl of a food processor combine almond flour, arrowroot, salt, coconut oil, maple syrup, vanilla and almond extract
  3. Pulse until combined
  4. Scoop mixture out onto parchment paper and form it loosely with your hands
  5. Set aside a small disk of dough for the bottom of the basket
  6. Place a ramekin upside down and place an inside out baking cup over the top
  7. Place the small disk of dough on the top and in the center of the upside down ramekin and then rollout under a square of parchment paper. Remove any excess dough and set aside
  8. Put another piece of parchment on top of the remaining dough and using a rolling pin roll out dough so it is about 1/8in thick
  9. Using a small cookie cutter, cut out shapes from the dough (I used a small heart shaped cookie cutter but any will work). Starting at the outside edge of the bottom of the basket, overlap the hearts so that they form the walls of the basket
  10. Place ramekin on a baking sheet lined with parchment paper. Bake for 14 minutes rotating once halfway through 
  11. Cut out decorations from any leftover dough and bake on a baking sheet lined with parchment paper for seven minutes
  12. After removing the ramekin and decorations from the oven, let cool before setting them into a storage container and placing it in the fridge

 

Chocolate Basket lining

  • 1 bar of your favorite chocolate (I used a cashew milk based chocolate bar)
  1. In a small microwave safe dish break chocolate bar into pieces
  2. Melt the chocolate by placing the dish into the microwave and heating for 30 seconds
  3. Remove dish after the 30 seconds, stir
  4. Place back in the microwave and heat for another 15 seconds
  5. Remove dish again and stir. If your chocolate is still not melted, repeat step 4 until it is (be careful not to burn the chocolate)
  6. Pour chocolate into the bottom of the cookie basket base and place in the refrigerator or freezer to set

Ice Cream Pyramid

  • Ice cream (I used vanilla from Nada Moo, my favorite brand of coconut milk based ice cream and added matcha and mint flavoring)
  1. Using a room temperature ice cream or cookie dough scoop (I used a cookie dough scoop so I could have a smaller pyramid), make evenly sized scoops of ice cream
  2. Stack the scoops to create a pyramid

For pretty and evenly sized scoops of ice cream :

  • make sure your ice cream is very cold
  • If the ice cream scooper is too cold, ice cream will stick to it. To prevent this, keep a dish of warm water and a towel next to you and rinse and wipe off your ice cream scoop whenever this happens

Decorate your pyramid with cookies, chocolates...fruit...peanut butter, whatever makes you happy and enjoy!

Grain Free Graham Crackers

 

Graham Crackers (grain free, vegan, and naturally sweetened)

  • 1 1/2 cups almond flour

  • 1 tablespoon arrowroot starch

  • 1/4 teaspoon sea salt

  • 1 teaspoon cinnamon

  • 2 tablespoons maple syrup (or honey for a non vegan option)

  • 1 tablespoon apple cider

Directions

  • Preheat oven to 350°

  • Put almond flour, arrowroot starch, sea salt, cinnamon, maple syrup, and apple cider into the bowl of a food processor and mix until well combined, scrapping down the sides with a spoon as needed.

  • Turn out dough onto a piece of parchment paper and shape into a flat disk.

  • Cover the disk with another sheet of parchment paper (so the dough is in between two sheets) and roll out into a 1/8 inch thick rectangle.

  • Cut the rectangle into squares using a knife, pastry/pizza wheel. With a fork, poke holes into each of the squares.

  • Transfer to parchment lined baking sheets and bake for about 7-9 minutes (or until golden brown). Let cool for 5 minutes before transferring the crackers to wire racks to cool completely.