Kind Choice

I’ve been wanting to try Obsessive Compulsive Cosmetics’ Lip Tar for the longest time because the formula is supposed to be so different from a regular lip gloss.  I finally got one in ‘Memento’ (a true rosey pink) and was surprised that it wasn’t sticky at all.  The consistency is kind of like a oily lipstick in a tube, which sounds gross but is actually minty and moisturizing.  I found that I had to shake mine a little to get the oil to separate.  If you don’t, the pigment won’t come out of the tube evenly.

When applying, I learned that a little goes a long way.  You just need a dot of the lip tar on the end of the lip brush (comes with it) and you should be able to do an entire application.  I liked this product because it is as opaque as a lipstick, but you don’t need to use a liner before hand. However, you do need to take your time.  Start in the center of your lip and go slowly or you could end up with a big mess.

The finish is really saturated and slightly shiny.  I prefer a matte lip, so I blotted mine with a tissue just slightly.  The result is lipstick-like but feels more comfortable and less drying.  It definitely lasts for hours.  Lastly, what I love about Obsessive Compulsive Cosmetics is that they are vegan, cruelty-free AND they put that info on the front of all their packaging.  I really appreciate companies take that kind of stand.

As I have mentioned in an earlier post, I am a transitioning vegetarian.  I have been trying to eat as little meat as possible, but it is difficult!  The difficulty comes not from the fact that I like meat, but that I have been having trouble replacing the protein that meat provides.  I have a fast metabolism and when I don’t eat protein with a meal, I find that I am hungry again 30 minutes later.

Well as everyone knows from that food pyramid you learn about in grade school, protein is an essential part of any well-balanced diet. So how does a vegetarian deal with going meatless?  Many sources suggest that vegetarians should increase their intake of protein-rich dairy products, but I don’t eat dairy (lactose intolerant) so that doesn’t work for me.  I have also been trying to increase the amount of legumes I eat, but this doesn’t seem to be enough.  Lastly, I struggle with liking tofu.  The texture just weirds me out.  I am experimenting with different ways to cook it, but I don’t think it will ever be a major part of my diet.

Tofu

Then this week Anthony and I tried vegan Asian cuisine at a restaurant and discovered seitan.  Seitan (say-tahn) is a meat-like gluten product derived from the protein portion of wheat.   It is believed to have originated in ancient China, and it is not uncommon in Asian cooking. I enjoyed it as part of a stir fry dish and was surprised by how meat-like it tasted.  It has a dense, chewy texture like beef and can take on a variety of different flavors.  In its raw form, it is a very low-fat, low- sodium protein.  However, depending on how it is cooked, it takes on a higher content of sodium.

Seitan

This helpful article breaks down seitan’s composition compared to meat.  Three ounces of cooked seitan contains approximately 130 calories and 20 grams of protein, while three ounces of steak would be about 155 calories and 26 grams of protein, and 3 ounces of lean ground beef would be  130 calories and 21 grams of protein.  The real nutritional difference between seitan and meat it turns out is that meat contains the essential amino acids your body needs while seitan does not.  In a balance vegetarian diet, you can supply your body with amino acids from nuts, seeds, legumes, tofu, soy milk, eggs and dairy products.

Now that I have a tried seitan I am looking forward to incorporating it and other meat alternatives into my diet.

Normally this time of year is chapped lips time for me.  Dry weather and wind, even in California, can turn my lips into a source of flakey frustration.  Then once they are chapped I am relegated to using a heavy duty lip balm exclusively, no more pretty lipsticks or glosses.  That was until this past year when I discovered that not all lip balms are created equal.  Some are just made with petroleum based fillers that can seal in moisture but do nothing to heal damaged skin.  Fresh Sugar Lip Treatments on the other hand are made with real sugar, a natural humectant, and formulated without parabens, sulfates, synthetic dyes, petrochemicals, phthalates, GMOS, triclosan, petroleum, mineral oil, or lanolin AND never tested on animals.  The result is a sweet, cruelty-free, vitamin-filled treat for your lips. They come in 8 different tints including clear.

My favorites are Sugar Rose and Sugar Honey.  They make your lips look naturally flushed and oh so pouty.

And this week Sephora just released their new shade, Sugar Petal.  I can’t wait to try it. It looks like a combination of my two favorite shades!

Of course if you are in a bolder mood, their brighter shades Sugar Passion, Sugar Berry, and Sugar Coral provide a sheer wash of highly pigmented color.  They are a nice alternative for days when you want a lot of color but can’t commit to the constant touch-ups that lipstick requires.

Then for those unfortunate moments when in spite of your best intentions to drink tons of water and moisturize, your lips are feeling a little crusty, these balms can be complemented by the Sugar Lip Polish.  This delectable scrub uses brown sugar to buff away flakey skin and reveal more supple, moisturized lips.

This week, Anthony and I were inspired by The Humane Society’s Meatless Monday ad to make vegetarian meals a bigger part of our diet.   According to Paul Shapiro, senior director of farm animal protection at The Humane Society of the United States, “If each American chose meatless options just one day a week, more than a billion animals would be spared from factory farms each year, our environment would be better off, and we’d be healthier.”  The New York Times also reported that “calorie for calorie, the production of meat requires 16 times more fossil fuel than vegetables and rice.”

Since we wanted a meat free meal that would still be hearty and filling we chose this Baked Penne  and Roasted Vegetables Recipe from Giada’s Everyday Italian.  It turned out so vibrant and full of flavor that we didn’t even miss meat.

I think the Red Bell Peppers were this recipe’s key ingredient.  They added a nice kick to an otherwise traditional flavor.

I don’t eat cheese so we used a vegan alternative on my half and real mozzarella and parmesan on Anthony’s.  Can you tell which is which?