BEAUTY REVIEW: L’Oréal Paris Visible Lift Blur Foundation

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This is a sponsored post in partnership with SheSpeaks/L’Oréal. All opinions are 100% my own.

Need a foundation that blurs the lines on your face? Try out the L'Oréal Paris Visible Lift Blur Foundation!

My every day makeup routine includes an SPF Primer that has just a tad bit of tint to it because I’ve never found a foundation that didn’t go on heavy or feel like I was wearing a mask (drama club anyone??). I use this SPF Primer as a base and then some powder on top to “set” it on my face. Then I build my “face” from there.

I was a bit nervous to try out the L’Oréal Paris Visible Lift Blur Foundation. I was nervous for a few reasons: it’s been forever since I’ve legit applied a foundation to my face, so I wasn’t sure how it was going to turn out and finding a foundation that would blend with my paste-y white skin can be tough.

I tried out No. 203 Nude Beige. I first put it on my wrist to see the color difference. I was a bit scared.

L’Oréal Paris Visible Lift Blur Foundation Swatch

But I became un-scared after I blended it into my skin.

Swatching the Loreal Paris Visible Lift Blur Foundation

For the most part, the color works. I could probably go down a shade (meaning go a bit lighter) and probably should definitely go lighter for the winter time when I’m no longer outside. But for review purposes, this shade works.

Now, here’s what I like about the L’Oréal Paris Visible Lift Blur Foundation:

ONE | I like how light-weight it is.
TWO | I like that it has an SPF of 18 in it.
THREE | I like how soft it is once it’s on.
FOUR | I like that it has a matte finish.

Now, here’s what I’m not all that thrilled with…the smell. It’s not off-putting by any means and it will not prevent me from wearing it in the future. But it smells like I just came out of a spray tanning booth. The product itself smells that way. I don’t really notice it once I’m wearing it though, so that’s a plus.

Now here are some BEFORE pictures
LOREAL Visible Lift Blur Before Picture
Loreal Visible Lift Blur Side View Before
LOREAL Visible Lift Blur Side View 2

And the AFTER pictures…(with eye makeup)
LOREAL Visible Lift Blur After
LOREAL Visible Lift Blur Side View After
LOREAL Visible Lift Blur Side View 3

There is a huge difference in between no foundation and then after the foundation. The only additional makeup I put on for the AFTER pics is eye makeup. I didn’t put on my powder or my blush. Pretty impressive if I do say so myself. I think it’ll definitely be an addition into my daily makeup routine.

Find out more about the L’Oréal Paris Visible Lift Blur Foundation by visiting the product website.

Fan of L’Oréal Paris products? Are you following them on Social Media?? No…then hop to it!

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About L’Oréal Paris Visible Lift Blur Foundation…

L’Oréal Paris Visible Lift Blur Foundation is L’Oréal Paris’ first makeup with exclusive blur technology formulated to instantly blur lines and wrinkles. Signs of aging disappear as Visible Lift Blur Foundation hides dark spots, large pores and smooths uneven texture so you get a flawless finish you can see and feel.

L’Oréal Paris Visible Lift Blur Foundation contains SPF 18 and is available in 12 shades. It retails for approximately $14.99 for 1.4 fl oz. and is available at mass food and drug retailers nationwide starting July 2014.

Is this something that you would try?

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Sunday Sharefest v.5

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Each week I'll be sharing some blog posts that I think you will enjoy! Welcome to Sunday Sharefest!

Happy Sunday!! In today’s Sunday Sharefest, I’m sharing some fun reads that I stumbled upon from this past week. So grab your favorite beverage, kick back and I hope that you’ll find/discover something fun and new too!

ONE | Did you see my Bacon Mac & Cheese Recipe?? It’s SOOOOOOO good! And super simple!! Find the recipe here >> Bacon Mac & Cheese with Roasted Hatch Chiles
Love Roasted Hatch Green Chiles? How about Mac & Cheese? Then you'll love this Bacon Mac & Cheese with Roasted Green Chiles

TWO | Did someone say Cheesecake? One of my all time favorite Food Blogs, Smitten Kitchen, is sharing her take on the Raspberry Swirl Cheesecake recipe. YUM!

THREE | I love Beach Waves. My hair is super stick straight with a bit of frizz. If there is any humidity outside, my hair falls flat instantaneously. However, I’ve had some luck with getting some Beach-y Waves out of hair and this tutorial from my girl, Lauren, is super simple!! Check out how she gets her hair looking this fab with Beach Waves!

FOUR | LOVING this Vintage Copper Letter DIY from the girls at A Beautiful Mess. I can just see so many fun projects using letters!

FIVE | Amy from Coffee Beans and Bobby Pins is sharing 3 different ways to style these gorgeous patterned silk shorts.

SIX | Loving this Back-to-School Budget Beauty from The Sunday Girl.

SEVEN | YUM! This Heirloom Tomato Bruschetta from A House in the Hills is making my mouth-water!

EIGHT | And these Snicker Cereal Bars from Three in Three…OMG…I NEED!

What did you stumble upon this week that is worth mentioning?? Anything Sunday Sharefest worthy??

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Bacon Mac & Cheese with Roasted Hatch Green Chiles

This post may contain affiliate links. Purchasing through them help support this blog.

This is a sponsored post written in partnership with Market Street. All of my stories and opinions are 100% my own.

Love Roasted Hatch Green Chiles? How about Mac & Cheese? Then you'll love this Bacon Mac & Cheese with Roasted Green Chiles

Did y’all know August is Hatch Green Chile month?? No?? Well, now you know. :) And in honor of this tasty pepper I’ve got a mouth-watering Mac & Cheese recipe for you. It’s OMG YUM…seriously.

Ingredients:
4 cups elbow macaroni, cooked and drained
2 cups heavy cream
1 cup asiago cheese, grated
1 cup monterey jack and cheddar cheese, shredded
1 cup extra sharp cheddar cheese, shredded
1-2 Hatch Chiles, roasted & diced
5-6 slices of bacon, cooked extra crispy & crumbled
1 cup mushrooms, diced and sauted (optional)
salt and pepper
2 cups sharp cheddar cheese
1-1 1/2 cups dried breadcrumbs (optional)

Directions:
1. Cook pasta according to package instructions.
2. Preheat the oven on the broil setting. I used the high setting.
3. Heat a large pot to medium heat and add the heavy cream.
4. Once the cream starts to bubble around the edges, add in the asiago cheese, monterey jack and cheddar cheese and extra sharp cheddar cheese. Stir until completely melted.
5. Remove from the heat and fold in the macaroni. Stir until completely covered.
6. Add in the Hatch Chiles and bacon (and mushrooms if you want them). Stir until incorporated.
7. The cheese sauce should be about the consistency of glue. If it’s not, add more cheese. If it’s too thick, add a bit more cream.
8. Season with salt and pepper to taste.
9. Pour the mac & cheese mixture into a large baking dish. Add the sharp cheddar cheese to the top and the breadcrumbs.
10. Place the dish in the oven. Watch it carefully! You only want the cheese bubbling and the breadcrumbs get some color to them.

I highly recommend to have your Hatch Chiles roasted for you. method to have your Hatch Chiles roasted for you (have you ever roasted them yourself? it’s kind of a process…not hard, but a process). If you are in the DFW area, Market Street is offering free Hatch Chile Roasting August 16-17 and August 23-24 with any fresh Hatch Chile purchase in-store. While you are there, check out the various Hatch Chile recipe samplings!

Need some Hatch Chile recipe inspiration? Check out Market Street’s Hatch Chile Pinterest Board.

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Bacon Mac & Cheese with Roasted Hatch Green Chiles
 
Author:
Ingredients
  • 4 cups elbow macaroni, cooked and drained
  • 2 cups heavy cream
  • 1 cup asiago cheese, grated
  • 1 cup monterey jack and cheddar cheese, shredded
  • 1 cup extra sharp cheddar cheese, shredded
  • 1-2 Hatch Chiles, roasted & diced
  • 5-6 slices of bacon, cooked extra crispy & crumbled
  • 1 cup mushrooms, diced and sauted (optional)
  • salt and pepper
  • 2 cups sharp cheddar cheese
  • 1-1½ cups dried breadcrumbs (optional)
Instructions
  1. Cook pasta according to package instructions.
  2. Preheat the oven on the broil setting. I used the high setting.
  3. Heat a large pot to medium heat and add the heavy cream.
  4. Once the cream starts to bubble around the edges, add in the asiago cheese, monterey jack and cheddar cheese and extra sharp cheddar cheese. Stir until completely melted.
  5. Remove from the heat and fold in the macaroni. Stir until completely covered.
  6. Add in the Hatch Chiles and bacon (and mushrooms if you want them). Stir until incorporated.
  7. The cheese sauce should be about the consistency of glue. If it's not, add more cheese. If it's too thick, add a bit more cream.
  8. Season with salt and pepper to taste.
  9. Pour the mac & cheese mixture into a large baking dish. Add the sharp cheddar cheese to the top and the breadcrumbs.
  10. Place the dish in the oven. Watch it carefully! You only want the cheese bubbling and the breadcrumbs get some color to them.

 

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