I seriously love sweet potatoes; as a soft mash alternative, fried until crispy on the hob or perfectly roasted until deliciously crunchy. I don’t think I’ve ever found a variation that I haven’t completely loved! That’s why on Plant Power Day, I knew I had to celebrate with a delicious bowl of my favourite sweet potato fries.
I know that a lot of people find them boring, but I honestly love big salad bowls. There are so many different things that you can add to them, the variations really are endless! Swap out the protein, change the healthy fat around, or just add a whole heap of different veggies to the bowl. Whatever you do or however you eat them, I find them absolutely delicious. Today, I thought that I’d share one of my favourite and most eaten salad bowls. Easy to put together, delicious and super healthy. Introducing my lentil salad bowl.
Concealer is by far one of my favourite pieces of makeup. I can have a day where the only makeup I put on my face is concealer and a bit of powder. It’s one of those things that can be used in so many different ways; to cover under eye circles, conceal spots or any unwanted blemishes. But when you’re first starting out it can be pretty confusing. There’s liquid, matte, crayon-like sticks, skin coloured, green ones, purple ones and the whole thing can feel a bit daunting! So, let’s take it back to basics and look at concealer 101.
First up, what type of concealer to use? There are honestly so many different types and colours to choose from, I know in the beginning I found myself blankly staring at the makeup counters trying work out the difference! First of all, it really depends what type of texture you prefer; do you want a liquid based product or a creamy stick?
Personally, I prefer liquid. I feel like it rubs and blends in better and is easier to use. I also suffer from dry skin on my face and find that sometimes when I apply a more matte cream type concealer, it can sometimes leave me with flaky skin and uneven patches around the area that I’ve applied it to. But, as with everything it did take a bit of trial and error to find my perfect product.
My favourite type of pudding has to be ice cream, I think it’s definitely my weakness. I’ve even been known to be an ice cream before dinner kind of person, why would you want to be too full up for ice cream??
But surprisingly, the amount of ice cream I can have is pretty limited. A lot of ice creams are bulked out with wheat (great!), or have the whole ‘may contain traces…’ written on the back; meaning as a coeliac, you have to steer clear. And honestly, the gluten free ice-cream market is fairly small. Not that there’s not a lot of variety; it’s just that most of the free from options are not very nice.
I once read that if you’re buying gluten free food then you should aim to buy the one that has as little ingredients as possible; with 6 or less being the ideal number. But when you look at gluten free bread, you’ll be lucky if you find one that doesn’t have about 20 ingredients, is pumped full of rice and normally contains some form of molasses or another strange addition. The massive amount of random ingredients, combined with the strange candy floss texture which coats your mouth, makes for a loaf that is not very nice!