#TheLipPencil by @BiteBeauty

My Bite Voxbox from Influenster

I've never been into lip pencils but I decided to try this one. I like that it comes already sharpened to really sharp points  for precise application. It goes on smoothly without fading or feathering over time. You can use it by itself as a lip color to last all day long. It does not smudge if you wipe your lips or drink things that are in plastic, paper or glass containers. The color is vibrant and I got many compliments throughout the day for it. You can layer lipstick or lip gloss over it if you would like but this has a matte finish. I received the Lip Pencil courtesy of BITE Beauty for sampling purposes.
I got #theLipPencil free from @BiteBeauty & @influenster.  It goes on smoothly without feathering. #contest
Want to join me in getting awesome free stuff to try out? Join here: http://bit.ly/yesinfluenster
Here I used lipstick color Whiskey and pencil #44:

Wearing the LipPencil & LipStick

Here I used LipPencil #20 & Lipstick Honeycomb:

Here I used lipstick color Honeycomb and pencil #20.

Join Me in the Circle Of Leaders & Leave a Legacy

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 The University at Buffalo is building a new medical school,  the Jacobs School of Medicine and Biomedical Sciences ,$375 million showcase facility, funded in part by NYSUNY 2020 legislation.  I became a part of the Circle of Leaders by donating a Learning Station to the new medical school to ensure University at Buffalo’s legacy as a world-class educational institution in my hometown.  I wanted to give back to the community that has given me so many amazing opportunities over the years.  I was featured in the Fall 2016 Momentum Newsletter. Check me out here.


From their website:


"We’re attracting top faculty from across the nation who will help us provide innovative health care and groundbreaking research.
With our partners on the Buffalo Niagara Medical Campus, we’re transforming health care in Western New York.


Our school’s world-class design fosters collaboration and interaction among medical students, researchers and clinical care providers.
Physical connections—from a central atrium to sky bridges linking to adjacent medical facilities—aid creative science and education.


A built-in NFTA-Metro station makes public access convenient and comfortable year-round.
We’re expanding and innovating to supply the experts required to meet growing health care needs.
We’ll attract and train physicians in high-demand specialties, such as cardiology, endocrinology and medical informatics.


We’ll prepare our medical students to provide state-of-the-art care to patients in Western New York and beyond.


We’re building a center of expertise that will make Western New York a national leader in health care, medical research and mentored research training.
Our cutting-edge training facilities and high-demand specialty programs will help meet the region’s growing need for top-notch physicians.
Our medical school classes will increase by nearly 30 percent (from the current 140 to 180) by 2020.
Already, more of our medical school graduates are choosing to stay in the area for advanced residencies and fellowships.


We’re adding more than 100 new physician-scientists, fostering high-profile collaborations and creating the synergy to attract funding and advance medical science.
Our growing roster of world-class physician-scientists contributes significantly to the quest for cures and improved treatments.


Our faculty members advance cutting-edge lab techniques, including imaging and stem-cell technologies, as they explore disease mechanisms and discover new therapies.
They cultivate innovative, interdisciplinary research in our state-of-the-art facilities.


At our dedicated center for translational research, the path from basic science to clinical application is shorter. In partnership with Kaleida Health, we’re uniting a spectrum of experts—from physicians on the hospital floor to world-class scientists in state-of-the-art laboratories.
We’re showing the world what’s possible in a new era of personalized medicine while we train the next generation of medical researchers."


Building a completely new medical school is a once-in-a-lifetime opportunity. Seize this chance to revolutionize medical education, health care and research in Western New York. Become a partner at this pivotal moment in UB’s history and make a gift now.

Kale Artichoke Tomato and Lemon One-Pot Pasta

I love artichokes, and kale, and tomatoes, and pasta... So I came up with this recipe and it was delicious! And easy!  After a 12 hour work day & 2 hours at the gym, the last thing I want to do is slave over a hot stove for a decent meal. This was quick, easy & satisfying!  Try it & enjoy!

Ingredients

• 400g your choice of pasta. I used Angel Hair, my favorite, but you can use spaghetti, linguini, etc.
• 400g organic tomatoes, diced. I used beefsteak variety.
• the zest of 2 large unwaxed organic lemons OR 2 tbsp. lemon juice
• 100ml organic extra virgin olive oil
• 2 heaped teaspoons of sea salt  OR if you are using fine-grain table salt, use a little less
• 1 × 400g bag of fresh organic kale or spinach
• Vegan Parmesan cheese (optional)
• 1/2 tsp garlic powder (optional)
• 1/2 cup of marinated artichoke hearts

This pasta is a complete time saver. The sauce is made from the pasta water and tomatoes as the pasta cooks all in one pan. No need to drain the water.
To some people, the words pasta or gluten may be taboo.  You can switch things up by trying a variety of different pastas.  Try corn, chickpea or buckwheat spaghetti – they are gluten-free, all have incredible individual flavors and make a welcome change if pasta is a staple in your house.

Preparation

Serves 4 Generously.
The key to this recipe is to measure the water carefully and to use the right pan. You will need a large shallow sauté pan/wok/deep frying pan or a casserole dish large enough to fit the pasta lying down.

Cooking Instructions

• Start some water boiling in a pot (about 1.2 liters water) and get all your ingredients and equipment together. You need a large shallow pan with a lid.

• Put the pasta into the pan (not the pot with boiling water).

• Add the diced tomatoes and artichoke hearts into the pan.

• Add the lemon zest or lemon juice, then add the oil and salt. (If you'd like you can also add pepper, garlic powder, and/or onion powder.)

• Add 1 liter of boiling water, put a lid on the pan and bring everything to a boil. As soon as it comes to a boil, remove the lid and simmer on high for 6 minutes, using a pair of tongs or a fork to turn the pasta every 30 seconds or so as it cooks.

• Meanwhile, remove any tough stalks from the kale or spinach and roughly tear the leaves.

• Once the pasta has had 6 minutes to cook, add the kale and continue to cook for 2 more minutes.

• Once almost all the water has evaporated, take the pan off the heat and serve into four bowls.

• If you like, top it with a little vegan Parmesan.

That's it!  Enjoy!
If you liked this recipe, take a look at my other cooking posts:
Easy Corn Salad Recipe
Vegan Recipe: Fresh Tomato, Avocado Garlic & Basil Pasta
Home-Made Vegan Banana Guava N’Ice Cream
Vegetarian Stuffed Pumpkin Recipe
Flower Power Cake Recipe
The Perfect Spicy Sweet and Spicy Dessert – Apple Oatmeal Cookies topped with Jalapeño Fig Jam (Vegan & Gluten Free)
Pumpkin Cinnamon Sticky Buns

Easy Corn Salad Recipe

I love corn!  I also enjoy eating healthy & cooking quick & easy meals.  I had just gone produce shopping when I decided to come up with this corn salad.  Sweet corn and a mix of vegetables smothered in garlic, onion, cilantro, lemon and lime is all you need to make this corn salad. It's the perfect summer recipe, quick and easy with lots of vegetables and herbs from the garden, grocery store or farmers' market. The texture of all the veggies mixed together is a nice change from the typical garden salads. Enjoy!

Ingredients:

• 4 organic ears corn or frozen corn or (last resort) canned sweet corn
• 1 cup organic fresh tomatoes (heirloom or regular garden variety would work, but I used the regular kind)
• 1 cup fresh organic cilantro
• 1/2 organic large cucumber (you can peel it or not. I peeled mine.)
• 1/2 organic green bell pepper (OPTIONAL.  I left it out of the recipe)
• 1/2 medium organic shallot
• 1 organic lemon or lemon juice
• 1 organic lime or lime juice
• 4 cloves organic garlic
• 1/2 medium organic serrano or jalapeño pepper
• A pinch of Himalayan sea salt
• Black pepper to taste

Preparation

Prep Time: 15 Min
Serves 4

Cooking Instructions

• Hold the corn cob upright in a mixing bowl, cut the corn kernels off the cob in a downward motion. Otherwise add thawed out frozen corn or canned corn.
• Dice the cucumbers, tomatoes and peppers, mince the garlic, shallot, and cilantro then throw it all to the mixing bowl.
• Add the juice of a lemon and lime.
• Mix everything together.

Notes
You can refrigerate this dish for up to a week.  It tastes better after refrigeration as opposed to just eating it right away after you make it.  You will end up with a lot of juice. I just drink it, but you could also use it as a marinade or pour it over rice or quinoa.

Nominations Wanted for New York State Family Physician of the Year

The New York State Academy of Family Physicians is seeking nominations for the 2017 FAMILY PHYSICIAN OF THE YEAR.

Each year the New York State Academy of Family Physicians awards one family physician the title of Family Physician of the Year” for New York State on the basis of outstanding service to patients and community, and devotion to Family Practice. The only other requirement is that nominees be members in good standing of the New York State Academy of Family Physicians(AAFP).

Individuals are encouraged to send letters of nomination to the New York State Academy describing why their family physician should receive the Family Physician of the Year Award. This allows patients to recognize the excellent services provided to them by their family physician.

The Family Physician of the Year for New York will also be nominated for the American Academy of Family Physicians’ Family Physician of the Year Award.

The physician for New York State will be honored during the NYSAFP Annual Meeting June 24, 2017.

Nomination letters should be received by APRIL 15.

Submit your nomination here:

https://www.surveymonkey.com/r/2017FPOTY

Home-Made Vegan Banana Guava N'Ice Cream

One thing I've heard time and again from my vegetarian friends is that one thing they don't want to go without is ice cream.  Yes, there are some non-dairy and vegan options, made from coconut milk, almond milk and other dairy alternatives, but this option is made with bananas!


I don't like to see food go to waste, so when I see over-ripe bananas, I think of what recipe I can use them for.  I've used them for muffins and banana bread, but I thought I'd try a cooler option this time.  I also had some guava so I decided to combine the two ingredients in my first attempt at this frozen banana sensation.  It was delicious!  I can't wait to try other combinations.


When you’ve got extra bananas, peel them and slice them into large pieces and place them in a freezer-safe bag in the freezer for at least 4 hours (overnight is better). These frozen fruit chunks make creamy and frothy shakes, smoothies, and a delicious dairy-free alternative to ice cream.


One medium banana has about 105 calories, 27 grams of carbohydrate, 3 grams of fiber and 1 gram of protein. Bananas also contain vitamins C, B6 and potassium, but no fat or cholesterol.


Here's the recipe I used to make my Guava Banana "Ice Cream" or N'Ice Cream as some people call it, since it is made of no dairy ingredients, only vegan ingredients.


Easy!


Ingredients:
3 frozen over-ripe organic bananas (the skin should have been yellow with some brown spots on it)
2 - 4 small organic fresh guava (guayaba), seeded



Put pieces of 1 frozen banana into the bowl of a food processor that has steel blades.  Place 2 - 4 guava in there, too, then turn it on. Process bananas until they create a frosty, yet creamy puree.  If it seems like nothing is happening, you can add a tablespoon of coconut water in there.  Serve immediately or place in a bowl covered with a piece of parchment paper to harden. The re-frozen concoction will have a less creamy texture but is still super refreshing and naturally sweet. No need to add sugar. The over-ripe bananas are sweeter than regular bananas.
Each medium-sized banana will yield about a ½ cup of ice cream.

 

 

Optional Toppings:
This low calorie treat leaves room for toppings. Each of the portions below will add 50 calories per serving:

• 2 teaspoons vegan chocolate chips
• 2 teaspoons natural nut or seed butter
• 1 ½ teaspoons chocolate-hazelnut spread (such as Nutella)
• 1 cup sliced berries
• 1 tablespoon chopped nuts
• ½ cup diced mango
• 1 heaping tablespoon granola
• 1 ½ tablespoons shredded coconut

Very low calorie flavor boosters include:

• Unsweetened cocoa powder
• Vanilla Extract
• Ground cinnamon
• Freshly grated orange or lime zest

I found some recipe books that contain 50+ other recipes.  Check these out

Vegan Ice Cream: 50 Delicious Vegan Ice Cream Recipes       

 

N'ice Cream: 80+ Recipes for Healthy Homemade Vegan Ice Creams












Have you tried this yet?  What flavor is your favorite?

Book Review - The Old Man and the Princess

If you like reading books about adventure, you'll love this one. Sersha is an orphan who has never felt like she can trust anyone or believing in anything. One day she gets abducted by an old man who tells her she's a princess in another galaxy. At first she doesn't believe a single word he says. Eventually, she goes along with the adventure. After all, she never felt like she was worth anything and never had an adventure like this.
I really enjoyed reading this. You get to really know the characters and understand their motivations. The story takes you along twists and turns that you may never expect. It definitely is suspenseful and has an ending that you wouldn't have imagined.
I feel like most people can relate to the characters in the story. After all, who doesn't want to go on an adventure at least once in their lives? Just leave everything behind and follow your heart?
Buy this book, you won't regret it.