These are a couple sample mists I received with an order, but you can snag some full-size mists via Cantiq’s site as well!
The mists keep your lingerie fresh for a few more wears, so you don’t have to constantly wash them and put miles on a delicate piece. As I said before, each piece is a work of art and dearly beloved by me, so anything that allows me to get longer life out of them and make them smell heavenly in the process is a win/win!!
Osea is having an amazing Labor Day offer this weekend, hence this post. Receive a free mask of your choice ($48 value) with any purchase of $125 or more. It’s an awesome deal for such high quality products, and you won’t regret using them.
Check out the offer here!
Disclaimer: I was sent products to review and post! This post also contains affiliate links. If you click on them and buy OSEA products, I get a small commission. I only promote products I personally use and believe in. 🙂
So EVXO was good enough to send me some vegan, cruelty free makeup to try, and I am OBSESSED.
This makeup is now a staple in my makeup bag and travels with me everywhere. I was given brow pomade, two creamy lipsticks, and the best foundation ever (which subsequently smells like some sort of delicious cookie) to try.
Here are a few looks I tried with these products; I found that they all applied quite even and smooth; the brow pomade took a few applications to get right because my brows are light, but that was mostly user error from me not using the right brush.
Check out my looks and go pick up these products – I couldn’t give a more glowing (see what I did there) recommendation!!
Olive oil – spray or brush your baking pan with enough to coat
Start out by baking your Gardein fishless filets in the oven. Preheat conventional/toaster oven to 425°F. Coat your baking pan with olive oil, season filets with salt, cayenne pepper, and dill. Bake frozen fishless filet for 10-12 minutes.
Let filet sit while you assemble your sammich! Toast your FYH bread slices, then apply Vegenaise spreads. Place avocado first, then filet on top to keep that pesky avocado in place.
It’s up to you how you’d like to assemble the rest, but I put the cheese on the still-warm filet so it will melt a little while I build the rest of the sammich.
Plate when assembled, and stuff in your face! Yum yum yum. A delightful vegan fishy treat!
Summer is here with a bang, especially in Vegas, with temperatures soaring and making us all hide inside where the A/C is on full blast. (At least I am hiding inside with the A/C on full blast.)
That shouldn’t put a damper on anyone’s fun, however! There are pool parties with misters and cabanas to attend, indoor activities to explore, and amazing food to nom.
Speaking of amazing food, Follow Your Heart, one of my favorite vegan companies, sent me a spectacular haul of gluten-free tortillas, breads, vegan cheeses, and spreads to make summer sandwich and wrap recipes to my hearts’ content. I have already formulated a few recipes, the first to come shortly!
Welcome to The Plantbased Jetsetter’s first guest post, courtesy of Hannah Rollings (www.drifterhannah.com).
The subject matter is a country whose cuisine is very dear to my heart – Ethiopia!
Las Vegas, my home for now, has some amazing Ethiopian restaurants that I patronize; their ‘vegetarian platters’ just so happen to be vegan, so I consume a good amount of Ethiopian food on the regular.
Thanks so much to Hannah for her insight on Ethiopia and their amazing food!
Ethiopia is a dream for vegans. Not something commonly known. But why?
A large proportion of the population is Ethiopian Orthodox Christian, an ancient form of Christianity, and quite a strict one at that. An enormous 250 days/year are spent fasting. This mostly comprises of the days leading up to big religious celebrations, like Easter. But these devout people also fast every Wednesday and Friday.
OK, so this isn’t fasting in the absolute sense of the word. When Orthodox Christians say they’re fasting, what they really mean is that they’re not eating or drinking any animal products – meat and dairy. So they’re essentially vegans for over two thirds of the year.
When you have to forego these products for so long, of course you’re going to come up with some super tasty alternatives. In the place of meat and dairy, Ethiopians eat rich chickpea and lentil stews, mopped up by their staple and somewhat sour (gluten-free) ‘pancake’, made of the endemic grain called teff.
I’m sure many of you have tried Ethiopian food. In fact, it’s become quite hipster recently. Beware if you’re gluten-intolerant and trying this outside of Ethiopia because most establishments mix teff with wheat.
The Ethiopian government limits the export of teff in order to regulate the price. The locals eat this three times a day. It’s their staple and lifeblood. It would be a tragedy if the increased popularity of Ethiopian food increased the demand and export of teff, in turn increasing the price on the market and effectively pricing out the locals. Farmers would then prefer to sell for export, rather than the lower price on the local market. This has happened with quinoa and so the Ethiopian government is adamant that this will not happen with teff, and rightly so!
So if you’re vegan and/or lactose/gluten intolerant, and you find yourself in an Ethiopian restaurant, make sure that you order yourself a fasting shiro (chickpea based stew without butter) and a meser wot (lentil based stew), maybe also a tomato salad to accompany. It’ll come atop of injera and it will be delicious. Enjoy!