the Jess Journals

Friday, May 31, 2013

Now that the weather is finally warming up, I've been hyper-aware of how pale I am after this long, longgggg winter. Some of the effects of winter was a dryness I wasn't accustomed to - my skin normally behaves pretty well, but this winter was harsh on my cheeks in particular, and really drying! Here are a few products I've found to help me recapture that summery, warm-weather glow:

Elle has sang the praises of Boscia's Tsubaki Oil (#1) so I gave it a try during Sephora's Chic Week. Not only does it smell amazing, but it really did give me almost an instant glow - for the first time I found that I didn't even really need foundation or anything to make my skin even and pretty. Amaze!

Then, I read about overnight moisturizing masks in Elle magazine (article here, if you're interested), and decided to try Clinique's Moisture Surge Overnight Mask (#2) out. I love it. I use it a few times a week, and my cheeks are never dry the next morning! I wish it came in a travel size so I could bring it on the plane with me, but I would totally just squeeze some into a small container to use on a long flight. (Also, think of it like a heavier lotion rather than a mask - it doesn't make your face look alien-like while you have it on, and it absorbs as you sleep so you don't need to wash it off.)

I know I sang the praises of Smashbox's BB Cream last time, but I realized that I'm really just in between two shades at the moment so I returned the one I had and ended up getting a CoverGirl (#3) one that I love! It's under $10 as well, so it's a great price point, and the light-medium was the perfect shade for me. I don't use this every day, just on days where I feel like wearing a little more makeup than mascara and blush!

After using the above three products (or two, if I chose not to use the BB cream on a particular day), I dust my face with some pressed powder (I use mark.'s Powder Buff in 5 - light medium), use an angled blush brush with my new favorite blush, Jouer's Bloom (#4) on my cheeks (discovered when I had my makeup done at the Joie & Birchbox event last week - I love it because it's matte!), and then brush on some mascara and use a little of my eyebrow pencil, and I'm glowing and out the door!

PS. This isn't related to "glowing" at all, but I recently discovered this eyeliner and it's amazing. Super intense color but in a self-sharpening pencil form. I love it!

Tuesday, May 14, 2013

Leafy

Friday, May 10, 2013

Happy Friday!

Thursday, May 09, 2013

Power Suit

Wednesday, May 08, 2013

Recipe Review: Homemade Pesto & Pesto Chicken Wrap

I love pesto sauce, probably even more so since I found out I was allergic to tomatoes a couple years ago and therefore have a limit to how much I can eat. (I'm only mildly allergic, luckily!) I'd never made it myself, but when I came across this recipe for a healthier, "skinny" version, I decided to try it! It's surprisingly easy, and tastes so good!

Then, continuing the theme of eating healthily without sacrificing taste or your budget, I'm going to share a recipe for a pesto chicken wrap!

Ingredients for the pesto:

3 cups basil leaves (which is just about 1 pack from Trader's)

1/2 cup raw almonds

1 garlic clove, coarsely chopped (I used 2, since I buy most of my ingredients from Traders and their garlic is so tiny!)

3/4 teaspoon sea salt

1/2 cup extra-virgin olive oil

2 tablespoons fresh lemon juice

To make the pesto:

Combine the basil, almonds, garlic and salt in a food processor and pulse until somewhat mealy. (I find it easier to slowly add in the bunches of pesto, stop the food processor, and move it around to get the leaves down, then add more and repeat. Patience is another ingredient necessary for this part!) Gradually add the olive oil, processing until the mixture is finely chopped yet still has texture. Pulse in the lemon juice.

Ingredients for the wrap (makes 4):

4 flour tortillas or wraps 10-inch diameter.

4 tbsp pesto

1/2lb thinly sliced lean deli chicken (don't substitute for turkey - it really doesn't taste as good, trust me!)

1 small Roma tomato

8 crisp Romaine lettuce leaves

Place tortilla on a work surface and spread 1 tablespoon of pesto on it, leaving a 1-inch border. Divide the chicken and tomato among the wraps and then cover with lettuce. (I actually put the chicken on top of the lettuce to keep it in the wraps easier and weigh it down a little.) Fold in the ends and roll them up tightly. (This is the trickiest part, but you can do it!)

PS. The reason I don't have a photo of the end result of the wrap is because I could never wrap it prettily enough. Apparently my skillZ don't extend to that area!

Recipes from Candice Kumai's Pretty Delicious