Sentences with phrase «medium olive skin»

Now, you all know I don't usually gravitate towards pinks or bright cool toned - pinks lip color because they aren't the most complementary shades against my medium olive skin but I've been trying to make an effort when it comes to being adventurous with my lip colour.

If you want to know how well these might work for your skin tone, I'm MAC NC 40 and as you can see from the swatches above, the colors shows up and works really well for my medium olive skin.

It blends beautifully with my medium olive skin tone.

Not exact matches

2 tablespoons olive oil 1 medium red onion, chopped 2 medium carrots, peeled and diced 1 large celery stalk, diced 1/4 teaspoon red - pepper flakes 1 teaspoon minced fresh rosemary, or 1/4 teaspoon dried Coarse salt and ground pepper 1 can (14.5 ounces) whole peeled tomatoes, drained and finely chopped 1 cup cooked Emmer Farro or Einkorn Farro 1 large zucchini, skinned and diced 1 can (15 ounces) garbanzo beans, drained 7 cups water or stock 1 garlic clove, minced (optional) 3/4 cup grated Parmesan, for serving Optional: fresh bread for toasting Parsley for garnish.

Ingredients: 3 medium potatoes cut into cubes (keep the skin on) 1 cup green peas 2 large carrots, peeled and cut into cubes 1 cup red cabbage cut into stripes Good handful of green beans 1 1/2 cup of white yogurt (I used Provamel) 1 tbsp Apple cider vinegar 1 tbsp dijon mustard 1 tbsp olive oil Salt and pepper to taste For a vegetarian option add 2 hard - boiled eggs Method: Steam or boil the potatoes, carrots, green beans and green peas until soft.

1 small bunch of fresh dill ~.5 oz / 15 g 9 tablespoons extra virgin olive oil 3.5 pounds / 56 oz / 1.5 kg leeks 6 tablespoons unsalted butter fine grain sea salt 2 large, thin - skinned potatoes, thinly sliced 3 medium garlic cloves, thinly sliced

2 medium - large white, baking or Yukon gold potatoes, peeled (reserve skin) and cubed to make 3 cups 1 tablespoon olive oil 1 tablespoon vegan butter (I like Earth Balance) pinch of salt 1/2 teaspoon of Liquid Smoke 3/4 cup chopped onion (medium fine) 1/2 cup chopped celery (split stalks lengthwise and slice crosswise fairly thinly) 1/2 teaspoon dried thyme 1 teaspoon kelp granules (you could try powdered kelp, though I haven't tested it) salt and freshly ground black pepper to taste 3 cups vegetable broth, warmed in the microwave or in a saucepan 2 cups unsweetened soy milk, also warmed in the microwave or in a saucepan (may combine with broth to heat) 1 cup coarsely chopped homemade «seafood seitan» (see below) or Shitake or oyster mushrooms, sauteed in a skillet with 1 - 2 teaspoons olive oil for 2 - 3 minutes over medium - high heat, seasoned to taste with granulated kelp (in place of salt) liquid smoke to taste 2 tablespoons minced fresh parsley Optional garnish: a teaspoon of fresh minced parsley and a tiny pinch of Old Bay seasoning per bowl

1 pkg Nasoya ® TofuBaked, Sesame Ginger, diced into cubes 1/2 cup brown rice, cooked 1 tbsp olive oil 1/4 cup onion, medium mince 1/2 cup red bell pepper, chopped 1 tsp paprika 1 tbsp chili powder 1/4 tsp cayenne pepper 1 can (15 oz) black beans, drained and rinsed 1/2 tbsp salt, kosher 1 can (15 oz) tomatoes, diced with juice 1/2 cup frozen corn 1 tbsp scallions, chopped 8 tortillas Sofrito sauce 8 oz avocado, skinned and diced

olive oil 1 medium onion, diced 3 cloves garlic 1 large sweet potato, diced small (skin on or off) 3 cups Hillshire Farm Smoked Sausage, sliced into 1» rounds or cubes 1 (19oz) can chickpeas (optional) 1 tsp paprika (sweet or smoked) 1/2 tsp ground coriander 1 tsp chipotle powder 1/2 tsp ground cumin 1/2 tsp salt (more if needed) 6 cups low - sodium chicken stock 4 cups kale or spinach feta or goat cheese, to garnish (optional) fresh ground pepper, to garnish

ingredients BRAISED CHICKEN THIGHS WITH CARAMELIZED ONIONS AND EGG NOODLES 8 chicken thighs (bone in, skin - on) 2 tablespoons all - purpose flour 2 tablespoons olive oil (plus more if needed) 2 large yellow onions (peeled, thinly sliced) 1 and 1/2 tablespoons tomato paste 2 ribs celery (medium dice) 2 large carrots (peeled, medium dice) 2 cloves garlic (peeled, minced) 1 cup dry white wine 2 cups organic chicken stock 8 sprigs fresh thyme (tied with butcher's twine) 1 pound extra-wide quinoa flour egg noodles 1/4 cup parsley (roughly chopped) Kosher salt and freshly ground black pepper (to taste)

Steak tartare with crispy potato skins 8 medium floury potatoes (such as maris piper) 3 tbsp cold - pressed rapeseed oil or olive oil300g British grass - fed beef fillet, very finely chopped (see tips) Good quality mayonnaise and bitter salad leaves to serve (optional) For the dressing 2 medium free - range egg yolks40g cornichons, finely chopped 1/2 banana shallot or 1 small round shallot, finely chopped2 tbsp capers in brine, rinsed and finely chopped2 tbsp dijon mustard1 anchovy fillet, finely chopped 1/4 tsp smoked sweet paprika 1/4 tsp Tabasco sauce 1/4 tsp Worcestershire sauce1 tbsp extra-virgin olive oil2 tbsp mixed fresh herbs (such as tarragon, parsley and chives), very finely chopped

To get the skin nice and crispy heat a little olive oil in a oven safe skillet over medium high heat.

For 4 — 6 people 500g skinned and boned chicken thighs 2 medium onions, sliced Olive oil spray 3 large cloves garlic Thumb sized piece of fresh ginger

8 Medium Sized Chicken Thighs, Skinned & Trimmed Of Any Fat 1/3 Cup Olive Oil Zest & Juice From 1 Large Lemon 1 Tablespoon Minced Fresh Ginger 2 Garlic Cloves, Peeled & Minced Salt & Pepper 1/4 Cup Finely Chopped Parsley For The Salsa: 3 Large or 4 Medium Sized Ripe Peaches 1 Small Red Bell Pepper, Cored & Seeded 1/3 Cup Finely Chopped Red Onion 1/4 Cup Finely Chopped Fresh Parsley 2 Tablespoons Lemon Juice 2 Tablespoons Olive Oil Pinch of Salt 1 Small Hot Red Chili Pepper, Minced (Optional)

Ingredients: 3 — 4 medium baking potatoes (2 lb 1 kg), skin on, well washed 1 small shallot, peeled and diced very finely 1 tsp 5 mL salt 1/4 tsp 1 mL black pepper 1 Tbsp 15 mL olive oil 4 cups 1 L vegetable stock 1 cup 250 mL half - and - half 3/4 cup 175 mL 2 % milk 2 Tbsp 30 mL all - purpose flour 4 oz 125 mL grated cheddar cheese 3 Tbsp 45 mL light sour cream 3 — 4 large green onions (scallions), thinly sliced Directions: Place the potatoes on a baking sheet and bake for 1 hour and 15 minutes in a 350 ° f (180 ° c) oven.

In a medium - sized bowl, toss the cauliflower florets and garlic cloves (still in their papery skin) with 1 tablespoon olive oil.

After you rub the fillets with olive oil, salt, and pepper, place them skin - side down over a medium - hot (and clean!)

Remove the skins, tear them in half, and cook 4 garlic cloves in olive oil over medium heat until tender and lightly browned.

Ingredients: • 1 pound pasta (of your choice, gluten free works well with this recipe) • 2 small acorn squash • 2 Tbsp olive oil • 1 medium onion • 1/3 cup fresh basil — washed and chopped • 1 tsp salt • 1 Tbsp coconut oil • 1 cup soft goat cheese • 1 - 2 Tbsp rice milk (original and unsweetened) Please note: the last 3 ingredients can be replaced with one cup of heavy cream if cow dairy is not a concern for your family Instructions: • Cut squash in half and onions is quarters, drizzle with olive oil • Place squash cut side down in a baking dish, surround with the onions and cover with aluminum foil • Bake at 400o for 30 - 40 min or until the squash is tender • Cook the pasta according to package directions • In a small sauce pan melt coconut oil, add goat cheese and allow to melt — stirring consistently • Add rice milk until desired consistency • Remove the squash flesh from the skin and place the flesh in the food processor with the onion, salt and basil — puree until smooth • Slowly add the melted goat cheese mixture while continuing to puree until you have a smooth sauce • Toss the squash / cheese mixture with the pasta and serve this delicious healthy kids meal

2 cups raw cashews 8 medium carrots 1/2 tablespoon olive oil + 1 tablespoon 1/2 tablespoon butter 2 - 3 garlic cloves, smashed, skins removed and minced 1 tablespoon chopped fresh tarragon Salt and pepper to taste 1 tablespoon white wine vinegar

It applies very smooth on my medium olive toned skin and add just the right amount of warmth and glow without being orangey.

I picked up # 30 for my medium / olive skin tone.

This shade wasn't quite as pigmented as some of the other shades but it also has buildable opacity and it showed up pretty well on my medium / olive skin tone.

I picked up # 2 Golden for medium - deep to deep skin because of my medium / olive skin and as I mentioned above, purely for the highlighting shade.

The shade medium is perfect for medium to olive skin toned beauties.

Likely because of my medium / olive skin tone, I had to really dip my brush into the powder, especially the pink shade in order to get a decent color payoff.

I have a light to medium, olive skin tone and this is perfect for an every day color.

From fair to medium to dark, olive green looks amazing on all skin tones.

Although I don't suffer from heavy dark circles, I picked up the Melon shade from the Sephora Collection Bright Future Color Correctors line and the Peach from the Urban Decay Naked Skin Color Correcting Fluid line, since these are the ones that would work best for my medium / olive complexion and the ones that I would actually use.

If your skin tone is beige than you are going to looked washed out if you wear it all over, but someone who has an olive, medium, or dark complexion may be able to get away with it.

My skin is light - medium with slight olive undertones.

That's why we've created a shopping list of the best fall shades based on fair, medium, olive, and dark skin.

Let me tell you, these are the perfect pair, especially if you are of medium to olive skin tone.

I picked up the shade Mirage Filter 40 as I thought it would work best for my olive / medium / yellow skin tone, and I also wanted to use the yellow shade to highlight my under eyes.

The yellow undertones are ideal for medium and olive skin, says Murphy.

Kevyn Aucoin's warm pink cream blusher is a beautiful choice for medium to olive skin tones.

This hydrating solution applies like a cream, but it feels like a gel, packed with olive - derived scalene, marine botanicals, and coconut to completely replenish skin while also providing sheer - to - medium coverage.

I think the kit in Medium should suit my olive / yellow under tone skin that will get a bit darker in summer.

Carnation — Muted coral that flatters most skin tones, especially olive undertones Honey Rose — Warm rose that flatters most skin tones, especially beige undertones Melon — Peachy terracotta that suits beige, warm, and olive undertones Mimosa — Rosy peach that flatters fair skin tones, especially with beige undertones Pink — Rosy pink that especially suits skin with neutral undertones Soft Plum — Deep, rosy plum that flatters medium to deep skin tones Made in the USA

For medium skin (right): Bold, blue - based pinks really flatter olive skin.

For medium skin (top): «Greens are so lovely on olive skin,» Dempsey says.

• For medium skin tones with more olive complexions, a true red in the middle of the spectrum is perfect for you: not too cool and not too warm.

As I am NC40 medium / olive skin...

For medium or olive skin, use a regular self - tanner — which will deepen your skin tone about two shades — such as Lancôme Flash Bronzer Tinted Self - Tanning Face Lotion, $ 34.

And for you medium and olive skinned girls, pastels ranging from blush to pale blue will flatter your summer tan just as well as shades of white.