What’s in my Makeup Bag:New Orleans Edition

I shared earlier this week about the clothing items and accessories that I will be bringing in my suitcase on my trip to New Orleans. I had tons of fun putting that together and of course shopping for some new pieces. Now, I need to start thinking about my makeup and skincare items that I will bring with me. This is my favorite part of packing. I am a crazy makeup person and bring most of my makeup with me on the plane. I would much rather have the airlines lose my clothes than my makeup. Probably because I spend more on my makeup and skincare than my clothes…true story. I rounded up all my makeup and skincare favorites. I also picked up a few new items because…well…I have issues!


What's in my makeup bag:skincare

Body Shop Tea Tree Toner/Botanics Cleansing Balm/Ever Youthful/Ever Remedy/Body Shop Tea Tree Oil/Nourish Eye Cream/Nourish Face Serum/Garnier Micellar Water

The Body Shops Tea Tree line is amazing. Tea Tree or Melaleuca is great for blemishes! I use the toner all over after I cleanse my skin and the oil as a spot treatment.

I recently fell in love with the brand Ever. They are Stella and Dot’s skincare line. Youthful can be used all over the face and brings life back to your face…amazing. Remedy is another spot treatment I use and it also helps with dark spots. Ever is also a very healthy skincare line. Free of all the garbage.

Another great brand is Nourish Organic. The past few years I have really tried to use more organic and natural products. I love their eye cream because it has a smooth metal applicator that stays cool and gets rid of any swelling…yaaaas! I also use their face serum. I have replaced my cream moisturizers with oils and am loving it. I have dry skin so my skin drinks it up.

I added Garnier’s Micellar water because it has been great when I’m not wearing a whole lot of makeup and just want to quickly remove my makeup. It leaves my skin moisturized as well.

Last but not least, my current obsession, Botanics cleansing balm! I wanted to pick up a balm, as I knew it would be easier during travel. It is not a liquid so I won’t have to worry about it leaking and I won’t have issues getting it on the plane. If you have not used a cleansing balm before I have to tell you it is amazing. I have normal/dry skin. It adds so much moisture as it is a solidified oil. It reminds me of a softer coconut oil. You only need a small amount and apply it to dry skin. It dissolves any makeup or impurities on your face. This particular balm came with a cleansing cloth. The directions say to use warm water to remove and then follow with cool water after you have removed your makeup, in order to close those pores! I could go on and on, as I already have. Let me know if you already try a cleansing balm or if you end up trying this one.

what's in my makeup bag

Juice Beauty Eyeliner/Juice Beauty Concealer/Neutrogena Foundation/Pixi Corrector/LORAC Lipstick/Z Palette/Makeup Geek Eyeshadow

I wanted to share just a few things I’ll be adding to my makeup bag. This task is always so hard for me because I love my makeup! I wanted to really pair down what I bring. I don’t need to bring 5 different eyeshadow palettes(I mean…I could…but I really shouldn’t). My favorite item I listed is actually more of a makeup accessory. It is my ZPalette. I love this option because it is a magnetic case that I use to put in different eyeshadow pots. I can mix and match different looks without having to bring a ton of different larger palettes. I added a few of my favorite shadows from Makeup Geek that fit in this palette perfectly.

My eyes are very sensitive and I have been looking for a new eyeliner that would not cause an allergic reaction. I decided to use Juice Beauty’s eye pencil. It has not irritated my eyes at all! It also has not smudged throughout the day. I already use Juice Beauty’s concealer (Gwenyth Paltrow’s company). It is in a pot and is great for travel.

I also am loving Pixi’s corrector. It is a peach corrector that will brighten up my eyes after a long day of travel or a long night out. It is also in a cute little pot…can you see a theme?

The Lorac lipstick I included is on my wish list. I don’t really need another nude lipstick but I’m thinking this might get thrown in my bag!

Last but not least, Neutrogena has a new foundation called Hydro Boost. If you are looking for a light coverage foundation this is awesome! I think this will be great on the plane as it is also super hydrating.

Whew! That was a lot of information but I couldn’t keep all these great funds to myself. Let me know what your favorite makeup and skincare items are when you travel.


What’s in my Suitcase: New Orleans Edition

New Orleans Look Book

Utility Jacket/Tassel Earrings/Floral Blouse/Floral Dress/Soft Twill Top/Lace Top/Crossbody Purse

Did ya’ll know I am going to New Orleans? If you haven’t noticed I am just a little excited. I shared last week a recipe I adapted a bit from the original French Quarter favorite. It was a healthier version of Jambalaya. It did not lack any of those amazing flavors found in a traditional Creole Jambalaya. I also tried out beignets for the first time and it was just as dreamy as I imagine. I have a feeling it will be even more dreamy as I sit in a little cafe enjoying the sounds of a jazz band in New Orleans.

So, today I am sharing what I am going to be packing(might need to throw in a few pairs of stretchy pants). I have a few conferences that I will be attending and a formal event. The rest of the time I will be exploring all that Louisiana has to offer! I gathered all the clothing and accessories I will be packing and taking with me. Some items I already have and others are on my wish list. We will see if they make it into my shopping cart and then into my suitcase!

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Beignets with Blackberry Dipping Sauce

Beignets with Blackberry dipping sauce

Photo Credit: Polka Dotted Blue Jay

Just as promised, from my previous post, I am sharing with you a sugar-filled beignet recipe. If you missed my post on my, healthier version of Jambalaya with Riced Cauliflower, I mentioned that my husband and I will be traveling to New Orleans soon. My husband will be there for business, but I will be there to try to find all the beignets! Before trying this recipe the other day I had never had a beignet(I know such a sad life I lead). My Jambalaya recipe was my own, but I was not about to even try to come up with my own beignet recipe. I searched Pinterest and decided to use this recipe from Dessert for Two. I loved that it was just a small batch because I have no self control and the smaller amount of desserts left unattended around me the better! Continue reading


Jambalaya with Riced Cauliflower

Jambalaya with Riced Cauliflower

Photo Credit:Polka Dotted Blue Jay

My husband and I are going on a business trip in a few weeks to New Orleans and I am wanting to get myself in the mood for all I am about to experience. This is why I am sharing this Jambalaya recipe with you! Let me be honest, my husband will be there for business. I will be there for the food and music! I will share the entire trip with you after we return. Currently I am scouring the web for fun places to visit and amazing restaurants. So, if you have any suggestions please share in the comments!

Usually healthy and New Orleans food are not synonymous. Don’t fret! I will be sharing a full fat and super sugary treat later. For now we are going to try to mix it up a bit and try to make this well-known dish somewhat healthier. Plus, I am going to need to cut back on the calories for all those beignets I will be devouring in New Orleans!

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Triple Crust Peach Slab Pie

Our anniversary this year was pretty low key. We decided we didn’t want to do the usual fancy dinner. The Hubs took me to the shooting range for the first time and it was so fun. I was extremely nervous but glad to strike one more thing off the bucket list. We went shooting a week prior to our anniversary so for the day of we stayed home. I made a big batch of Zuppa Toscana soup and then attempted to make my husband’s favorite peach cobbler, which really is not a cobbler. He gets it from his favorite restaurant. It is served in a cute little glass dish…a la mode. The thing he likes most about it is the layer of crust in between all the peaches so,technically there’s three layers of crust with peaches in between.The middle layer gets a little soft adding to the cobbler feel while the top layer is very flaky making it more like a pie and the bottom layer throws everything off making it also a slab pie. I shall call it a cobslabpie! 

It turned out really tasty. With there being a third layer of crust in the middle next time I would make more of the brown sugar mixture. It really soaked it up. If you are using canned peaches you could even add some of the syrup. If not I would allow the mixture of peaches and all the other ingredients sit a bit to bring out some more liquid(recipe given is adjusted to have more liquid). 

Triple Layer Peach Slab Pie

Pie Crust

1 1/2 c. Shortening

4 c. AP Flour

2 TBS Salt

10 TBS Ice cold water 

Directions: Cut shortening into flour with pastry cutter or knives. Add salt and cold water(a few TBS at a time). Then shape into ball, wrap in plastic and chill for at least 30 minutes. 
Meanwhile, as the dough is chilling. Mix together your filling. 


1 c. Brown Sugar

2 TBS Cornstarch 

1.5 Tsp Cinnamon

1/4 Tsp Ginger

1/8 Tsp Nutmeg

Dash of Salt

2-29oz cans of peaches(reserve about 1/4c. of juice from cans to add in mixture if needed) or 6 c. Fresh peaches

2 TBS Lemon Juice 

1 Egg beaten for top of dough(egg wash) 

Directions: Mix together all ingredients except peaches, juice and lemon juice. Mix until well combined and then add the peaches, remaining juice, if needed and lemon juice. 

Preheat oven to 400°. Position rack to the bottom third of the oven. 

Separate dough into thirds. Roll out first third to about 1/4 inch thick and cut into strips. Place on cookie sheet and bake for 12-15 minutes until crisp, set aside. Roll out another third of the dough to a bit larger than a 9×9 pan and place into the bottom of the ungreased pan(no need to trim). 

Take 1/2 of the peach mixture and pour onto bottom crust layer. Add strips of baked crust to top. 

Add the remaining peach mixture on top of the strips of crust, followed by the last rolled dough layer on top. 

Pinch together the crust sealing in the goodness. Make slits on the top layer of dough and brush on the beaten egg for a golden crust. 

Bake for 40-45 minutes and let cool a bit before serving. Of course it will need some vanilla ice cream on top! 

Enjoy! I’m off to have some leftovers!