Healthy Recipe | Salsa Verde Chicken and Cilantro Lime Rice

Hey guys! Last night I tried out a new recipe and I wanted to share it with y'all! I was inspired by Paige Hathaway (one of my favorite fitness girls!) and her last vlog video when she showed how to make this. It's super easy, takes minimal effort, and is very healthy. It's high in protein and has a good amount of carbs, and is low in fat- which make a great post workout meal. This chicken recipe uses the crockpot, so it's very convenient if you have a busy schedule. Just let it cook on low for 4-5 hours and you're free to leave the house. I also love cilantro lime rice, so I'm glad I know an easy way to make it now. This recipe seriously tastes like it came from a gourmet Mexican restaurant. Let's get cooking!


SALSA VERDE CHICKEN
Serves 3-4

Ingredients:

• 1 pound of chicken breast
• 1 jar of salsa verde (green salsa)
• 1/4 cup chopped cilantro
• optional: extra garlic, black pepper, or seasonings you like

Directions:

1. Place chicken in crockpot 
2. Pour salsa on top
3. Set crockpot on low and set the timer for 4 hours
4. Later, when finished cooking, remove chicken, and shred with a fork. It will be super tender! 

CILANTRO LIME RICE

Serves 3-4

Ingredients:

• Rice of choice (I used wild rice, but white rice, brown rice, jasmine rice all work!)
• 1/2 cup chopped cilantro
• garlic powder
• juice of 1 lime

Directions:

1. Cook rice according to package. (I brought 2 cups of water to a boil, turned down hear, and cooked 1 cup rice on low for 15 min.)
2. Once rice is done cooking, add in the lime, cilantro, and garlic and stir.
3. Optional: add a teaspoon or two of olive oil if the rice is a little dry, but mine didn't need it. 

TIME TO EAT!

1. Scoop a serving of rice (whatever a serving is for YOU) on to the plate
2. Add chicken
3. Top with a little of the juice from the crock pot
4. Top with fresh cilantro!
5. Enjoy!

Hope you guys enjoyed this quick recipe and let me know if you'd like more!

Xoxo,

Steph

FULL DAY OF EATING #1

Hey guys! I finally did a full day of eating video! I try to follow a pretty healthy diet- diet meaning "way of eating" not fad die- and healthy is different for everybody. On a daily basis like to eat mostly natural whole foods, but I do eat some processed things like protein bars, chocolate chips and cool whip ;) I'm currently just eating to maintain my weight, and focus on fueling my body right to perform in the gym. No extremes, just healthy and balanced. I'm currently eating vegetarian for lent, so all the meals in today's video happen to be vegetarian friendly! And my dinner is actually vegan. All macros and nutritional info are included in the video. Enjoy!

Thanks for watching! What are some of your favorite meals?

Xoxo,

Steph

My Favorite Breakfast | Egg & Avocado Toast

Hey guys! Today I'm going to show you how to make one of my all time favorite breakfasts- egg & avocado toast. I'm sure you've seen a ton of egg & avocado that pics on Instagram, so this may be nothing new- but I wanted to show you my take on it! It's such a good balanced breakfast because it contains complex carbs from the whole grain toast (I use Ezekiel bread, which is minimally processed), protein from the eggs, and healthy fats from the avocado (and the egg yolks!) Not to mention, it's full of flavor! I think my secret is in the spices... I crave this combo so much that I literally don't go more than a few days without it. It combines a lot of my favorite foods: avocado, serrate and runny eggs. Yum. Wanna see how to make it? Keep on reading! 

Egg & Avocado Toast 

(serves 1)

INGREDIENTS

2 pieces of whole grain bread 

1/2 an avocado

2 eggs (or egg whites)

pink sea salt

pepper

cumin

sriracha

INSTRUCTIONS

1. Heat a pan sprayed with a little non-stick spray, or use a drop of coconut oil

2. Crack the eggs into the pan. (I used 1 whole egg and 2 egg whites)

3. While the eggs are cooking, toast the bread.

4. When the bread is toasted, mash the avocado with a fork and spread on each piece of toast.

5. Add sea salt, pepper, and a sprinkle of cumin.

6. Drizzle with sriracha (if you like it spicy!)

7. When the eggs are done cooking (I like my yolk runny, so much more flavor and toast dipping..) place on top of the mashed avocado toast and enjoy!

Thanks for stopping by my blog! Let me know if you try out this healthy breakfast recipe! You can follow my health & fitness Instagram @bananabalancedfit for more daily food ideas! Love y'all!Xoxo,Steph

What I Eat In A Day.

Ever wondered what I eat in a day? Well wonder no more. I did a full day of eating video to show you guys everything I ate that day. Keep in mind every day may be slightly different- some days I eat more, some days less, some days super duper healthy, some days I have "unhealthy foods"- it just depends! I strive to eat a well balanced healthy diet, that keeps my body and mind healthy. In this video there's no calories, macros, or numbers- simply a flexible, common sense approach to eating. I like to keep "protein, carbs, and fats" in mind, but not to limit or exactly count each gram- to make sure I fuel my body properly with a good balance of the three. ;)
Watch the video to see what I ate!

https://www.youtube.com/watch?v=ua9CUz5UZH0&feature=gp-n-y&google_comment_id=z13ti5ioyza1gpv0b23tzbqynyrgdpvlk


Thanks for watching!
Xoxo,
Stephanie

Paleo Gingersnaps

Gingersnaps are a Christmas cookie classic. Since most cookies are filled with flour, gluten, and sugar -- things that I'm ok with in moderation but would be happier without... I've been experimenting with some paleo cookie recipes and loving them. These healthy version of gingersnaps are made with almond flour so they are grain free, naturally sweetened with honey (no refined sugar), and the blackstrap molasses actually adds a boost of iron, calcium, copper, magnesium and potassium! I made these, along with my paleo thumbprint cookies, to take to a Christmas cookie party at my church and they were a big hit! I'm all about balance, so of course I indulged in some not so healthy cookies, but I love to be able to have healthy ones to enjoy at home - knowing I'm putting good ingredients into my body and feel good after eating them!

Shoutout to the bf for helping me make these ;) and take some cute pics. Actually! I meant to tell y'all Hayden is diabetic so these are a much better option for him haha. But of couse that won't stop him from eating a plate of regular cookies. He did, however say these were really good! But his favorite were the jam thumbprints. He kept stealing them and I had to take them away before the cookie party. haha They're my favorite as well.. but I love these gingersnaps too! ;) Keep reading to find out how to make them!

PALEO GINGERSNAPS

(makes 12 cookies)

INGREDIENTS

• 1½ cups almond flour
• 2 Tablespoons coconut oil, melted

• ¼ cup pure maple syrup or honey
• 1 Tablespoon blackstrap molasses
• 2 teaspoons ground ginger
• ½ teaspoon cinnamon
• ⅛ teaspoon fine sea salt
• ¼ teaspoon baking soda
• 3 tablespoons unsweetened almond milk
• 2 Tbs. coconut sugar, set aside for finishing

INSTRUCTIONS

1. Combine all of the ingredients in a medium bowl, and mix until a thick batter is formed. Chill the batter for 30 minutes in the fridge, to make sure it's nice and firm before scooping.
2. Preheat the oven to 350F and drop the batter by rounded tablespoons onto a baking sheet lined with parchment paper. 
3. Using the back of a glass, or anything round and flat- dip the glass into the coconut sugar set aside and then press down on each cookie to flatten it. The coconut sugar adds such a great crystalized coating on top!
4. Bake for 8-10 minutes, until firm around the edges, but still soft in the center.
5. Allow to cool on the pan for 10 minutes before transferring to a wire rack to cool completely before serving.

I made this batch soft and chewy, but if you want a more crispy gingersnap, simply increase the baking time and press them into flatter shapes before baking.

And that's it! I hope you enjoyed this simple and healthy gingersnap recipe! Let me know if you try it out!

xoxo,

Steph

HEALTHY JAM THUMBPRINT COOKIES

Ok. So it's officially Christmas cookie time. Every year my mom and I have always made a variety of Christmas cookies, and jam thumbprints have always been a favorite of mine. This year I wanted to try to make a healthier version of them, using whole, unprocessed ingredients. I've tried many paleo baking recipes in the past, and I've always loved them. I based this recipe on a previous cookie I've made and decided to add jam to make them the classic thumbprints. I knew they'd turn out good...but I didn't know how  delicious they'd be. They taste like the real thing! But honestly I like these better than cookies filled with flour and refined sugar because you don't gross after eating them. They have healthy fats and are lower in carbs than traditional cookies. Even my parents- who are hard to please with "healthy cookies"- loved them.

The base of the cookie is like a soft and chewy sugar cookie, and the center can be filled with any flavor of jam you like! Tonight I'm going to a Christmas cookie party that our church hosts every year, and I decided to take these! I think it's awesome to share a healthier recipe with people and surprise them out how good healthy can taste! Last year, my paleo snickerdoodles were a huge hit. Even though I love to make healthy cookies, don't be fooled- I'll definitely indulge in some not so healthy ones too... hehe. But how can you beat a cookie that tastes good and is good for you?!

HEALTHY JAM THUMBPRINT COOKIES
(makes 18 cookies)

INGREDIENTS:

• 2 cups almond flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon sea salt
• 1/4 cup melted coconut oil
• 1/4 cup honey
• 1 tablespoon unsweetened almond milk
• 2 tablespoons of almond flour for finishing
• your favorite jam

INSTRUCTIONS:

1. Preheat your oven to 375 degrees. Line a baking sheet with parchment paper.
2. Combine the first three dry ingredients into a mixing bowl and whisk together.
3. Then add coconut oil, honey, vanilla, and almond milk.
4. Mix the batter with a spoon until it forms a dough. (If your batter is too wet - add a little more almond flour- or if it's too dry - add a little more almond milk.)
5. This dough should make about 18 cookies. Roll each piece of dough into a small ball and dip one side of the ball into the almond flour that was set aside for finishing. This helps the jam stick later. Place the ball onto the cookie sheet with the side that was dipped in flour facing up.
6. Press the ball down leaving a small indentation in the center of the cookie.
7. Fill the indentation in the middle of the cookie with your favorite jam (I used raspberry!) I'm generous with the amount of jam because I love it! I'm guessing a little over a teaspoon in each, but you don't need to be exact.   
8. Bake for 8-10 minutes. 
9. When the cookies come out of the oven their texture will still be very soft. Don't let this fool you into baking them for longer! (trust me...I've made that mistake before) Transfer them to a cooling rack and allow them to cool completely. During the cooling process, they will firm up a little bit, but still remain soft and chewy. Just what we want! 
10. Finish with a sprinkle of almond flour. 
11. Then try one, give one (or not...) and enjoy with almond milk, coffee or tea! :)

Boyfriend approved...

Let me know if you try out these healthy thumbprint cookies! 

Xoxo,

Stephanie

Stay Balanced And Eating Disorder Free During The Holidays.

The Holidays are a hard time of year to keep that balance of "staying fit" and also "indulging in the season's special treats." It's even harder when you add in the factor of recovering from an eating disorder. Family recipes, pumpkin pie, gingersnaps, mashed potatoes, hot chocolate, stuffing, and all the options on Thanksgiving... there are so many more opportunities to indulge in amazing (but nonetheless more indulgent) food!

I was inspired to write about this topic after reading a post by my sweet friend Julia, "How to Survive The Holidays With an Eating Disorder." She said  so perfectly everything I was feeling. She has a way with words I only wish I could have, so I just wanted to give her a little shout out! :)

I also found this great article  from Huffington Post about how to host a Thanksgiving that supports Eating Disorder Recovery. I loved everything they said, and I'm glad to see awareness of the issue around the holidays being spread!

I started to think about my past holiday seasons spent with the monster of an eating disorder controlling every decision about food that I made, what I've learned, and what I would tell my younger self or anyone going through the same struggle.

I will say now, that of course I have my "hard days"... but I am at my healthiest mentally and physically that I have ever been. I feel like I can give my insight and advice genuinely. I actually take my own advice and practice what I preach. If I had tried to write this post a year or two ago, I feel like I'd be being fake--preaching balance while still struggling so much on the inside myself.

The holidays can be a struggle for many kinds of eating disorders--not just the restrictive type. Being surrounded by delicious food can be triggering for someone with BED (Binge Eating Disorder) because they feel like they can't simply "have a little bit of pie" without being triggered to binge. I have friends in my personal life that have dealt with BED and it's amazing how we can relate now to the struggles even though our types of eating disorders were different.

Allow yourself to indulge in holiday recipes.

Like Julia said in her post, I would spend hours scrolling through Pinterest drooling over the delicious holiday recipes, that I would hope to allow myself to enjoy, but secretly knowing I never would. And then if I did indulge, I would feel so guilty and try to burn it off the next day. What I like to do now, is pick some healthier treats to make so I can enjoy them without any feelings of guilt. That being said, I'm still working on having a spontaneous cookie or piece of pie without guilt, but the thing is--I'm working on it.

Find healthy recipes you truly enjoy and that satisfy your tastebuds and soul. And then, let yourself have your favorite classics--like your mom's Magic Cookie Bars (my personal fav).

I vividly remember one year being so restrictive leading up until Christmas day because I told myself I was going to indulge in the food "without guilt" only if I was "extra good" with my diet leading up to it. Now for someone who doesn't have a past struggle with food, it can be a totally healthy mindset to eat a little cleaner leading up to a more indulgent day of eating. But someone who does have a past struggle with food, it just sets you up for disordered thoughts and behaviors.

Don't restrict your body, respect your body.

Try to eat normally (maybe a little bit lighter, but nothing extreme) even when you know you'll be having some richer food during the day. Never starve yourself during the day, just because you're planning on having a cheat meal at night. That just sets you up to over eat and feel guilty later. I like to focus on higher protein and veggie filled meals that will keep me full and my metabolism burning before I have a big indulgent meal.

Lastly, I wanted to say that you don't have to be so hard on yourself. I used to feel like I wasn't "recovering from my eating disorder" if I didn't make myself have a treat. I felt obligated to prove to myself an my family that I was "strong", that I was "normal." What? Why? Normal people pass up pie if they don't feel like it, so why can't I? The thing to realize is you have to decipher when your eating disorder is telling you not to eat something because it's "fattening" or when your body simply doesn't feel like it. If I feel like having an extra piece of pie just because it tasted so good, I'm going to allow myself to. If I feel to full after Thanksgiving dinner, and want to skip pie, I'm going to allow myself too. It will be there later. If I over eat and feel full and bloated, I'm not going to beat myself up over it. If I wake up feeling anxious, I'm going to allow myself to feel anxious. But I will not allow those feelings to take away from the joy of spending time with friends and family. When I start to feel anxious and those disordered thought creep in, I don't ignore them and push them away. I pray. I pray to God to help me work through those feelings, see where they are coming from, and go about my day with peace and Him by my side when I'm faced with a challenge. Shoving your feelings away only makes them come out stronger later. Just stop, acknowledge the feelings, breathe, and pray. 

My goal this coming year is to take care of myself mind, body and spirit. Being healthy is not just about eating well and working it out. It's about being happy, loving, being present, spending time with your friends and family, being confident, and doing what works for you! I hope you all find your balance, and have a great holiday season filled with friends, family, and yummy food!
xoxo,
Steph

Paleo Pumpkin Cranberry Bread

We're already deep into the season of the pumpkin obsession, so I wanted to share with you one of favorite healthy pumpkin bread recipes! Growing up my would make pumpkin cranberry bread, and it was and still is one of my favorite baked treats around the holidays. But, I wanted to have a healthier version I could enjoy all the time without a second thought! This version is paleo- so its' grain free, dairy free and refined sugar free. It's made with all whole, unprocessed ingredients that you can feel good about putting into your body. The recipe is low carb and higher in healthy fats, which is not a bad thing! I used a mix of coconut palm sugar (a low glycemic sweetener that has a similar taste to brown sugar) and stevia (zero calorie natural sweetener) for just the right amount of sweetness without tons of sugar. The cranberries give a tart punch and the pecans add a little crunch.  It pairs perfect with a cup of coffee, hot tea, or glass of almond milk! I had my family taste this and they said they could not tell the difference between it and my mom's signature recipe!

Paleo Pumpkin Cranberry Bread
(makes 1 loaf)

Ingredients:

• 2 eggs
• 1/2 cup egg whites
• 1/2 cup canned pure pumpkin puree
• 1/3 cup almond milk
• 1/3 cup coconut oil, melted
• 1 tsp. vanilla extract
• 1 cup almond flour
• 1/4 coconut flour
• 1/2 cup coconut sugar
• 1/2 cup stevia
• 2 tsp. cinnamon
• 1 tsp. pumpkin pie spice
• 2 tsp. baking powder
• 1 tsp. baking soda
• 1/4 tsp. sea salt
• 1 cup cranberries (raw)
• 1/2 cup pecans or walnuts

Instructions:

1. Pre heat oven at 350 degrees.
2. Mix all wet ingredients in a bowl. (eggs, egg whites, pumpkin, almond milk, vanilla, coconut oil)
3. Mix dry ingredients in a separate bowl. (flours, spices, baking soda/powder, stevia, coconut sugar, and sea salt). Whisk well.
4. Combine wet and dry ingredients, mix very well.
5. Fold in cranberries and pecans.
6. Pour into an 8x5 pan (lined with parchment paper or greased with coconut oil)
7. Sprinkle a little extra coconut sugar on the top for a crystalized coating on top! 
8. Bake for 45-50 minutes or until a toothpick comes out clean. 
9. Let cool before slicing and serving. Enjoy!

Nutriton facts: don't need em' cuz calories don't measure how healthy it is. ;)

Hope you give it a try!
xoxo,
Stephanie

Healthy Pumpkin Spice French Toast

Today I have super simple and super delicious fall breakfast recipe! Its a little twist on my normal healthy French toast recipe- Pumpkin Spice. Yes we're all obsessed, but to enjoy the craze of "pumpkin spice everything" you don't have to make an un healthy, super sugary choice! Little changes like using a whole grain bread, stevia instead of sugar, almond milk and egg whites (for a lightened up batter) make this French toast recipe a lot lighter and a lot healthier! But still just as decadent. You won't even be able to tell it has less than half the calories than ordering French toast from iHop! Crazy right?! Watch the video below to see how to make it!

Ingredients:

• 1/2 cup egg whites
• Splash of almond milk
• Stevia (I used vanilla stevia drops)
• pumpkin pie spice
• cinnamon
• 2 slices of bread (I used sprouted grain Ezekiel bread)
• toppings of choice (I used peanut butter)
• maple syrup (I used sugar free)

Instructions:

1. Pour egg whites into tupperware
2. Add pumpkin, stevia, spices, and almond milk
3. Whisk well
4. Dip the bread into the “batter”, let it soak for a few seconds, and flip over. Let it soak on the other side
5. Place the bread slices on the heated, sprayed pan.
6. Cook for a few minutes, or until brown, on each side.
7. Place on a plate and slice if you want.
8. Top with peanut butter, coconut oil, or butter.
9. Add syrup!
10. Enjoy!!!

I  hope you all enjoyed this recipe! Let me know if you try it out!

XoXo,

Stephanie

Reasons Why You Should Be Eating Breakfast. And how to to make it balanced!

We've all heard it a million times... "Breakfast is the most important meal of the day." I think every meal is just as important, because we need energy all day long, but it is very important to have that first meal for many reasons:

1. Starts Up Your Metabolism! Your metabolism (the rate your body burns energy) is like a fire. It's gotta get started to keep burning. Having breakfast starts that "fire." It doesn't have to be something big if you don't like a big breakfast. It's just important that you have something!
2. Keeps Cravings At Bay! Studies have shown that people that eat breakfast crave less junk food later in the day. I find this very true for myself. If I skip breakfast, I will end up crazing sweets and sugary foods for quick energy.
3. Brain Fuel to Start The Day! I don't know about you... but it's hard for me to concentrate without any fuel in my system. If  you're a student, how can your brain perform it's best with no fuel to give you energy? If you work early in the morning, how can you get through hours of work without some fuel to focus? Regardless of what you'll be doing, all activities require energy! We get energy from calories, aka food!

Now... I said it's important to just have something for breakfast, but that "something" shouldn't just be "anything." Having a Poptart for breakfast is not going to give you the same lasting energy as a bowl of oats and some eggs on the side. When preparing breakfast, it's important that it's balanced. Balanced means it has a good combo of protein, carbs, and fats. These three macros work together to keep your brain fueled and your energy lasting. Here's a few tips:

1. Always have a protein! Protein is the building blocks of our muscles! It does so much... from building and preserving muscle, keeps your hair strong, your heart beating, and it requires energy to break down- so it keeps your metabolism on fire. Here's some healthy breakfast protein options:
1. Egg whites or eggs 
2. Plain greek yogurt
3. Protein Powders
4. Turkey Bacon
2. Choose complex carbs! Complex carbs are different from simple carb, meaning they take longer for your body to break down, not spiking your blood sugar, and give you more lasting energy. Fruit is totally fine!! But it does have more sugar, so pair it with a complex carb:
1. Oatmeal
2. Bread (choose something like Ezekiel bread that is high in fiber)
3. Sweet Potatoes (these roasted go great with eggs! kind of like hash browns would!)
4. Granola (just make sure you choose one with low sugar and made from clean ingredients.)
3. Fats are your friend! Fat is the basis of our cells. We need fat to function! Healthy fats are important for your brain, skin, nails, and hair. They also keep you full! Here's some options:
1. Avocado (avocado toast anyone?? Pair with toast and eggs and bam! there's your 3 perfect components!)
2. Peanut Butter
3. Almond Butter
4. Coconut Oil
5. Whole Eggs

Now That you know my ways to make breakfast balanced, let me know if these tips help you make a more balanced healthy breakfast! Tag me on Instagram @beautyandbananas!

XoXo,

Stephanie

3 Quick & Healthy Breakfasts Video! #FoodieFriday

For this week's #FoodieFriday, I wanted to show you three quick and healthy breakfast recipes all in one video! Every recipe is very simple, healthy, and a good balance of protein, carbs, and healthy fats to keep you satisfied and energized. These are three of my favorites to have in the morning before school, so I hope you all enjoy the video!

Breakfast #1

Sweet & Savory Ezekiel Toast

• 2 pieces of bread ( I like to use sprouted grain Ezekiel bread)

Savory:

• 1/2 an avocado
• sliced tomato
• sea salt + pepper
• 1 egg + extra egg whites

Sweet

• Peanut Butter
• Banana
• Honey

Breakfast #2

Greek Yogurt Parfait

• 1 small container of plain greek yogurt (2/3 cup)
• 1/2 banana, sliced
• a few strawberries, sliced
• Granola (I like all of the KIND granolas!)

Breakfast #3

Overnight Oats

• 1/2 cup old fashioned oats
• 1 small container of greek yogurt (2/3 cup)
• 1/2 almond milk
• 1 Tbs. chia seeds
• 1/4 cup blueberries
• Vanilla stevia drops, to taste (add vanilla extract if you use plain stevia)

Mix all ingredients and refrigerate in a mason jar overnight!

I hope you all enjoyed these three healthy breakfasts, let me know if you try them out and tag me on Instagram @beautyandbananas!

XoXo,

Stephanie

#FoodieFriday: NO BAKE PEANUT BUTTER OATMEAL COOKIE BITES

For this week's #FoodieFriday, I have a super easy snack recipe for you! No bake Peanut Butter Oatmeal Cookie Bites. Um, yum. These are so simple to make, only have 6 ingredients, and you probably have all the ingredients in your pantry already. I love these for a quick after school snack, pre-workout fuel, or just a little sweet treat at night!

With the oatmeal, honey, coconut, and peanut butter, these bites have a great balance of complex carbs, natural sugars, and healthy fats. Just the kind of fuel that you need for quick and lasting energy! And a little dark chocolate never hurt anyone right? Antioxidants, eh? ;) 

This recipe is easily customizable to your liking. Don't like coconut? Don't worry. Try adding chopped almonds or walnuts. Don't have chocolate chips? Try adding dried cranberries or raisins! Now, enough talking- let's make some cookie bites!

NO BAKE PEANUT BUTTER OATMEAL COOKIE BITES
(makes 8-10 cookie bites)

Ingredients:

• 1 cup oats
• 1/2 peanut butter or almond butter
• 1/3 cup honey
• 1/4 chocolate chips
• 2 Tbs. shredded coconut
• 1 tsp. vanilla extract

Instructions:

1. Mix all ingredients in a bowl.
2. Using your hands, roll the mixture into bite size balls.
3. Place on a parchment paper lined baking sheet and chill in the fridge for 30 minutes - 1 hour to let the cookie bites set and harden. 
4. Enjoy!

 

I hope you all enjoyed this quick recipe! Trust me, these things are so good. Half the pan is already gone at my house... If you do try them out, let me know by posting a pic on Instagram and tagging me @beautyandbananas and use the hashtag #beautyfood so I can see! :)

Have a great day!

XoXo,

Stephanie

KYLIE JENNER LIP TUTORIAL! #MakeupMonday

It's no secret that "the Kylie Jenner Lip" has become a thing. We all know what it is, and we all want to know how to re-create it. Even though there are hundreds (literally) of posts and videos about how to achieve the oh so desired look... I still get requests on how I like to create Kylie's lip look. I love the look- and it's actually quite simple. So of course, I had to make a tutorial on it!

I have a few favorite products, as well as some drugstore alternatives, so just watch the video for a step by step tutorial on how to get the look! :)

WHAT I USED:

• Kevyn Aucoin Lip Liner in Minimal
• Lipstick Queen Pinky Nude Sinner
• Becca Shimmering Skin Perfecter Poured in Opal

 

DRUGSTORE ALTERNATIVES:

• Maybelline Touch of Spice (A slightly darker, more brown option. Perfect for deeper skin tones)
• Maybelline Warm Me Up  (closest dupe for Lipstick Queen Pinky Nude Sinner)
• Maybelline Pink Me Up (A slightly brighter pink option. Perfect for fair complexions who want to avoid the color from looking brown on their skin tone.

SWATCHES:

Thanks for stopping by! I hope this tutorial was helpful and you can go rock some Kylie Lips with confidence now! ;)

XoXo,

Stephanie