A 5'3 Perspective


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Five Beauty Hacks That Will Change Your Life

Okay, so maybe life-changing was a strong choice of descriptor, but I promise you that these five tips will help you out when it comes to your beauty routine!

1. Match Your Foundation To Your Neck, NOT Your Face.
Think about it, you will be covering your entire face in the stuff while your neck is left bare. Matching the colour to your neck will ensure that you never look like your wearing a face full of someone else’s make up!

2. Suck Your Thumb After Applying Lipstick To Avoid Getting It On Your Teeth.
I know this sounds weird, you don’t really need to suck your thumb, just put it in your mouth and lightly close your lips around it. If you do this immediately after applying lipstick, the area of your lips that tend to touch your teeth will be bare. Your lipstick application will be flawless and you’ll never have to worry about having red teeth again… unless you’re drinking red wine, but that’s a different story.

3. Lightly Touch Your Nails Together To See If They Are Completely Dry.
I’m sure you’ve been in this situation before. Your nails feel dry to the touch, but as soon as you resume your daily activities, your new manicure gets completely ruined. This happens because the under layers of the polish are not completely dry. Once your nails feel dry to the touch, you can confirm that you are no longer incapacitated by manicure hands by lightly tapping two nails together. If you feel any pull or stick, wait longer.

4. Blow Dry Your Eyelash Curler To Enhance Your Lashes.
First of all, make curling your eyelashes a regular part of your beauty routine. This tool helps to open up your eyes and create more visible lashes. To really amp up your eyes, heat the metal part eyelash curler with your blow dryer before using. A heated tool will create a curl much more effectively that an unheated tool which means that a warm curler will give the effect of longer-lasting, noticeably curlier lashes. Just don’t forget to test the temperature of the metal before putting the contraption near your eye.

5. Conceal Your Lips Before Applying Colour.
Yes you will look strange before you apply your lip colour, however, priming your lips with concealer will give the lipstick a blank canvas. Your reds will be more vibrants and your vampy colours will be taken to a whole new level. With this trick, you’ll never have to worry about whether the colour in the tube will look the same on your lips. And as a bonus, the layer of concealer acts as a bond and will make your lipstick last even longer!

What are your favourite beauty tricks? Have you ever tried any of mine?

xo Lauren

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Healthy Buffalo [Not Chicken] Wings

If you’re ever in need of a healthy and vegan crowd-pleasing snack, this is your go to recipe. It is simple enough to make before work [yes I do that often] but taste like it came from a restaurant. This recipe was born because I kept buying these delicious spicy bites from the ready made section of our organic food store and I knew I could make it for much cheaper. Buffalo Cauliflower BitesIngredients

1 medium head of cauliflower
1 T. olive oil (or enough to coat the cauliflower lightly)
1 T. paprika
1 T. chili Powder
2 t. garlic powder
1/2 t. salt
2 T. hot sauce

Directions

Preheat the oven to 425F. Chop the cauliflower florets into bite sized pieces and move them into a large zip lock bag. Add olive to the bag with cauliflower, seal and shake until each piece is lightly coated. Add the rest of the spices to the zip lock bag and shake well until completely coated. Pour mixture onto a tin foiled lined shallow baking dish. Bake for 20 minutes. Once baked, allow the cauliflower to cool. Toss in a generous amount of hot sauce. Serve and enjoy!

If you want to make this an authentic substitution for wings, serve with a blue cheese dip!

Happy eating friends!

xo Lauren


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Eating Cobra, Ottawa’s Secret Supper Club

Ottawa has always had a reputation of being a boring government town. Sure it’s more tame than Toronto or Vancouver, but that doesn’t mean the city is devoid of unique offerings, you just have to look a little harder to find them.

Last night I had the opportunity to attend one of the city’s most exclusive [and elusive] dining experiences, Cobra. This event can be summed up in one word. cryptic. It all begins with the sign up process, which can be found [but not easily] at EatCobra.ca, once you enter your email prepare to wait. Guests are chosen at random from a draw. It can take years for your name to be chosen, but when you finally receive the news, do not turn the invite down.

After being chosen, you’ll be given directions to meet an individual holding an obscure item, who will then lead you to your dining destination. From my research most Cobra events are quite intimate with only 10 – 12 guests. Last night was completely different. After following our guide through alleys and back entrances, we slid [yes, literally took a slide] into the party of a lifetime.

Excitement and anticipation were at an all time high as we climbed to our final destination.

Excitement and anticipation were at an all time high as we climbed to our final destination.

Foodie Paradise.

Foodie Paradise.

Our secret destination was filled with about a hundred eager foodies, mingling and sampling sips and bites from Ottawa’s most talked about restaurants. Chefs from Atelier, El Camino, Black Cat Bistro, Zen Kitchen, Absinthe, and Union 613, just to name a few, lined the perimeter of the room preparing gourmet dishes for diners to try.

While we didn’t have the opportunity to eat cobra as the name implies, we did sample some unexpected items:town Wellington Gastro Pub Jim Bean Atelier Chez EdgarThis is by no means an inclusive representation of the items offered, but in the theme of the event, I am keeping some of the goodies to myself! I will say this, everything was delicious, which made it almost impossible to choose a favourite. Neil absolutely loved the “Lord’s Bounty” from Union 613, while I couldn’t get enough of the “Flu Season” from Atelier, which was made from cough and cold syrup, Halls and Flintstones vitamins. Sounds strange but it was surprisingly delicious.The Lord's BountyFlu SeasonThe evening ended with a live band and flowing wine. It was an experience of a lifetime and I can only cross my fingers that I am one day selected to attend another Cobra event!

If you’re interested in attending Ottawa’s Secret Supper Club, here’s what you’ll need to do:

1. Visit EatCobra.ca and figure out where to enter your email.
2. Stay informed by following @CobraOttawa on Twitter.
3. Wait patiently until you receive your mysterious e-mail!

PS: In case you’re wondering, I ate everything (with a little help from my lactose pills) and my body hated me for it, but sometimes feeding your soul is more important than worrying about food intolerance.

Have a wonderful day friends!

xo Lauren


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Manicure Monday: Chanel 601 Mysterious

When i came across the new Fall 2013 Chanel lacquers last week, I was a little disappointed. Of the three colours, two are completely over done. 589 Elixir is a red/pink combo with a bit of sheen – yawn, and 591 Alchimie, which is a slightly more green version of 531 Peridot. The third colour in the set caught my eye – 601 Mysterious. It appeared to be a deep olive green when I first saw the bottle in store – similar to the Khaki Green from the Les Khaki Collection which launched years ago, which is next to impossible to find for a reasonable price. Chanel Fall 2013This weekend was so crazy that I didn’t even get a chance to take the polish out of the box until Sunday night. As you can see from the picture above – it very dark, almost grey looking. Mysterious – fitting name, this was not the khaki olive green I was hoping for. I could have sworn this was not what I had seen before buying it. As with most Chanel polishes, the formula is easy to work with and two coats ensures opacity, but I am not sold on the colour. When I look quickly at my nails, they look black. With a closer examination, especially under bright sunlight, the dustiness makes it a deep grayish green. I am not sure if I like this polish. It is a nice vamp hue and will look great for Fall, however, it isn’t what I was expected and because of that, I am disappointed. Mani MondayI tried to add some studs to my mani for extra appeal, but my lackluster sentiments are obvious by just looking at the precision (or lack of) of my application.

If you’re rocking a fabulous manicure today, send some pictures my way. Tag me in your mani pics on Instagram or Twitter.

xo Lauren


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Here’s To The Weekend!

High Five For Friday1. Okay, okay – PUMPKIN EVERYTHING is delicious. Still doesn’t beat out apples, but it is pretty awesome! Over the weekend my girlfriend and I went on a raw baking spree – these are chocolate, pumpkin cheesecake bites, without the cheese though!
2. Enjoying my runs again now that the training pressure is off!
3. Ottawa always gets a bad reputation for being a boring city – stop and look around for a minute and I dare you to try to deny it’s beauty.
4. Cover your eyes – it’s yolk porn! But really, spinach, roasted potatoes and eggs are the best combination.
5. This weekend I will be running for a cure for breast cancer research in memory of my mom. The support and generosity I have witnessed over the past week is incredible. I truly appreciate every penny donated. If you’d like to contribute please visit my fundraising page, if you already have, thank you – I am so grateful.

If you want to link up your post of Friday reflections, head over to TheLaurenElizabeth.com. Have a wonderful weekend!

xo Lauren


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How To Transition Your Summer Dresses Into Fall

I’m always excited to pile on the layers and bring back my jackets and chunky knit sweaters as the cooler weather rolls in, but putting away my summer dresses is a little upsetting. This Fall cleaning ritual gave me an idea – let’s transition some of our favourite pieces to be a little less season specific! Here’s my take on Summer dresses, for Fall.ellepottsie summer styleThis lightweight denim Urban Outfitters dress is such an easy piece to throw on before heading out to enjoy the warm weather. The bare legs, sunglasses, bright bags and open-toe wedges just scream Summer!

Add a pair of tights, closed-toe booties, a scarf and military jacket and can instantly turn this teeny dress into a cozy Fall outfit. Add MediaellepottsieDress: Urban Outfitters / Boots: Jeffrey Campbell / Jacket: Artizia (similar) / Scarf: Michael Kors Breast Cancer Awareness Campaign

When transitioning pieces between seasons, try to play with current trends. My focus with this outfit was to subtly mix patterns while paying homage to the military inspired look. Remember to layer, not only for style, but also to stay warm in the morning and cool off around noon, Fall weather is so unpredictable!

Today I’m linking up with Toronto Shopaholic for her The Way We Wear series. The theme this week is transition season style, as you might have guessed, if you are looking for Fall fashion inspiration from real ladies, I highly recommend checking it out or searching #TheWayWeWear on social media.

Have a lovely Fall day friends!

xo Lauren


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Fall Favourites: Raw Apple Pie

This recipe is amazing. Not only is it addictive and delicious, it is extremely healthy, raw and beyond easy to make. The ingredient list is minimal but you will need a food processor to get the best results. I highly recommend making this dessert to share at your Thanksgiving dinner!

Recipe from Sweetly Raw

Recipe from Sweetly Raw

Ingredients

Crust:
2 cups pecans
1 cup walnuts
¾ cup pitted dates

Filling:
6 medium sized apples
½ cup pitted dates
¼ cup raisins
2 tsp cinnamon

Directions

Start by making the crust. In a food processor, combine all ingredients until they become crumbly. Press half of the mixture into a 9” pie plate and set the other half aside. To create the filling, core the apples (feel free to leave the skin on) and puree two of them in a food processor until the texture is like applesauce. Add the dates, raisins and cinnamon and process until thoroughly combined. Transfer this mixture to a large bowl. Roughly chop the remaining four apples and then pulse in the food process to cut them into small chunks – make sure you do not over process and turn these into applesauce. Combine the apple chunks with the apple, date, raisin and cinnamon mixture in the bowl and then spread the filling into the pie crust. Sprinkle the remaining crust over the filling and refrigerate for at least 4 hours before serving.

Tip: Use a sharp knife to cut the pie and it will be easy to serve and stay together.

Have a wonderful Wednesday!

xo Lauren