Easy as 1-2-3 [Bourjois 1. 2. 3. Perfect Foundation Review]

I have some pretty serious commitment issues when it comes to my make up bag - mascaras, eyeliners, blush and bronzers, I'm constantly on the look-out for new products, and only ever repurchase a few choice products; the exception to this rule, however, has always been my base products (foundation and concealer) - having difficult skin, I generally prefer to stick to formulas I know aren't going to be too harsh, and for the past 18 months or so, I've been more than happy with MyFace's MyMix foundation, and hadn't really looked for anything much since.
One of the many problems I seem to be having since I started university in Canterbury, though, is that I seem to forget that, once you leave London, it's simply not as easy to restock your favourite products, and, seeing as the local Boots didn't carry my go-to foundation, I found myself in need of something new, and, remembering a review I'd seen on Mel's blog a few weeks ago, I decided Bourjois' latest offering would be the best bet.
Bourjois 1. 2. 3. Perfect Foundation claims to contain '3 correcting pigments for zero imperfections'; a yellow-based pigment to neutralize dark circles, mauve pigments to prevent skin from looking dull and lacking, and a green-based pigment to combat redness, promising to provide an anti-shine base for 16 hours, and offers medium coverage.
Formula: I find the formula of this foundation a lot drier than anything I've used before, which is the main reason I've been keeping some of my leftover previous foundation in my make up bag - on a day where my skin's maybe slightly drier than I'd really like it to be, I find Bourjois' 1. 2. 3. highlights any rough patches quite noticeably, which is hardly ideal. Having said that, this factor is key in providing the 'anti-shine base' which the product claims to provide, and it definitely creates a very matte finish; the thin nature of the formula also makes applying the foundation a very smooth process, and prevents it looking too 'heavy' on the skin.
Coverage: Although the pigments in the foundation definitely create a much more flawless base than most, the coverage isn't particularly heavy - whilst it does cover light freckles and dark pigmentation under the eyes relatively well, I'd still have to reach for my trusty concealer in order to cover any actual imperfections.
Wear: In my experience, claims of 16-hour wear are never going to be 100% accurate, but this foundation is very durable, and I found myself only needing to 'touch-up' once or twice during the day, which is pretty impressive, for me, at least; I don't have any trouble with it going patchy or looking 'cakey', even after a night out, which is always a bonus!

Overall? I'm seriously impressed with the quality of this foundation, and think it may even replace my beloved MyMix foundation now that I'm back in London, where it's readily accessible - I definitely wouldn't recommend it for anyone with severely dry skin, but other than that, I'm quite pleased I made the impulse-buy!

Bourjois 1. 2. 3. foundation is available from Boots online (here), or in most of their stores for an RRP of £10.99.
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Cheer-Me-Up Tacos! [Low Calorie & Vegetarian Recipe]

The full, detailed recipe is a the end of the post, if you'd like to skip past my rambling!
This wasn't the post I'd planned on sharing today; I'd actually written up something else entirely, but then life happened, and my day took a bit of a nose-dive - small, silly things, that feel a lot more serious at the time than they actually are, but still, my mood sank a little, and I was in need of a bit of a pick-me-up, and so I figured I'd share my favourite comfort-food recipe, my go-to whenever I'm feeling a bit blue. A recipe that's so yummy that it tastes far unhealthier than it actually is; enter cheer-me-up tacos, a super-healthy treat that never fails to restore smiles, probably largely do to the complete mess that stacking your crisp, warm tacos full of gorgeous barbecued peppers, onions and Quorn (or meat, if you prefer), salsa and chunks of mature cheddar, creates. This is a recipe for the rebel in all of us, who still gets the occasional urge to play with their food.
The other great thing about this recipe is that it's really simple to throw together; the only ingredients required are the ones pictured, and you're pretty much good to go! I use Quorn for mine, but you're more than welcome to substitute for chicken, pork or beef, depending on your preference, and you can mix and match with whatever veg you have in the house.
Pour just under half the fajita seasoning on your 'meat' of choice, and brown it in a frying pan/wok until it's just cooked through.
I like to keep my vegetables quite chunky; I'm a creative soul, and something about seeing all those gorgeous colours sizzling in the same pan is quite pleasing. Plus, for those very bad days, too much exposure to onion, and the inevitable eye-watering they encourage, does nothing to help your emotional stability.
It's then the same treatment as for your 'meat', coating them well in your fajita seasoning and a couple of spritzes of oil (I use Fry Light 1 calorie per spray oil to keep things a little lighter, but vegetable oil would work just as well), and throwing them into the pan.
Doesn't that look delicious? I like to serve mine up with hot taco shells, some spicy salsa, and some hefty hunks of mature cheddar - and the recipe below serves four, so grab three friends and let the good food & company boost your mood, or throw some in a tupperware for a rainy day; either way, it's certainly improved mine!
Cheer-Me-Up Tacos:
Serves 4, with 2 taco shells each.

  • 1 pack of Quorn chicken-style pieces (chicken/turkey etc would work just as well).
  • 1 red bell pepper. 
  • 1 green bell pepper.
  • 1 red onion. 
  • 1 sachet of fajita seasoning (I swear by Old El Paso's smoky bbq flavour mix).
  • 8 taco shells.
  • Spray oil (I use this one, but any vegetable oil would work just as well).
  • Optional: cheese & salsa, to serve.
  1. Preheat your oven to 200 degrees (gas mark 5). Empty the Quorn (or meat pieces) into a bowl, and spray 5-6 times with oil, before emptying just under half of the fajita mix over the pieces, and mixing well. Empty into a pre-heated frying pan or wok. 
  2. Whilst the 'meat' is browning, cut the bell peppers and onions into coarse chunks, spray with another 5-6 shots of oil, and sprinkle the remaining fajita mix over the top, mixing well. Once the meat's brown, throw the vegetables in and allow to cook for another 5-10 minutes, depending on the desired texture.
  3. As the vegetables are cooking, place your taco shells upside-down (folded side up) onto a baking tray and place in the now hot oven for 3-4 minutes, or until warm throughout. 
  4. Once everything's warm, you're ready to serve; I generally like to yell 'careful, it's hot', and place the steaming frying pan on the dining table (forever conscious of health & safety, me!) alongside some salsa and a block of cheese, give everyone a plate with two tacos on it each (more on the table if boys are present), and let everyone get stuck in! 
What's your go-to impromptu recipe for when life's being a little difficult? 
The complete fajita mix (minus shells, cheese and salsa) clocks in at around 157 calories per serving.
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