Pink Magazine - Vol. 4 November 2015

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FREE MAGAZINE Vol. 4 - ISSUE 11 - NOVEMBER 2015

AdrienneduRRay aaliyty

On Ink and Individuality Indivi

New!

om ASK Holly

ASK HOLLY

WITH HOLLY BARKER

SASKMADE

BUY LOCAL

with Holly Barker

1. 100 Switch Lunge

Step back into a reverse lunge with front knee a position.

Homestyle

Explode up and out of the reverse lunge, switchin and softly landing back in a reverse lunge on the Using your arms to help with the movement, rep sides until completion.

recipes

Fashion by michelle strawford | beauty column by Sara Lindsay | Hair column BY Joy tesch Starting November 2015, I will be answering your health, fitness, lifestyle and adventure questions! Nothing is off limits and no question is a stu-

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FOR SASKATCHEWAN WOMEN | VOL. 4 ISSUE 11, NOVEMBER 2015

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Features

Vol. 4 - Issue 11 - November 2015

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Cover Story Adrienne Ray

FOR SASKATCHEWAN WOMEN | VOL. 4 ISSUE 11, NOVEMBER 2015

SaskMade Buy Local

I want to hear from you!

Ask me anything! thehollybarker@gmail.com

22

New!

Ask Holly With Holly Barker

AS

Starting November and adventure qu

In this Issue

Our Team Publisher Compass Advertising Ltd. info@getcompass.ca

Holly Barker Holly.Barker@anytimefitness.com Gary Weisbrodt gjconstructs@mac.com

Managing Editor & ART DIRECTOR Mustapha Itani moe@getcompass.ca

Editor Jenn Smith Nelson jennsn@myaccess.ca

Graphic Designer & MAGAZINE COORDINATOR Courtney Larson courtney@getcompass.ca

WRITERS Jessica Reimer jessica@paperplanecomm.com Cheryl Kirkness cheryl@momsandmunchkins.ca Sara Lindsay info@saralindsay.ca Michelle Strawford strawfords@live.ca Joy Tesch joyteschhair@gmail.com

17 Winter Trends

18 ELLIS FAAS COSMETICS

Photographer Cover Story Darrol Hofmeister Sharpshooter Photography (306) 949 9113

Hair column by Joy Tesch

Beauty column by Sara Lindsay

19 #styleliveshere

Fashion column by Michelle Strawford

21 PINK CHRISTMAS IDEAS Office Manager Leanne Gunderson info@getcompass.ca

Treat your loved ones with something special

28 design matterS Account Executives Don Hahn (306) 536 8478 don@getcompass.ca

James Huber (306) 536 1995 james@getcompass.ca

Recipes

Darren Eiswerth (306) 551 3076 Darren@getcompass.ca

With Gary Weisbrodt

32 Homestyle

34 Moms And Munchkins Cheryl Kirkness

Bonnie Kehler (306) 535 5154 bonnie@getcompass.ca

Copyright 2015: PINK Magazine for Saskatchewan Women is a Compass Advertising Ltd. publication, published monthly and distributed free on stands across Saskatchewan. All rights reserved by Compass Advertising Ltd. Reproduction in any form of any material in PINK Magazine is strictly prohibited without written consent. Any requests for duplication of any content should be sent to Compass Advertising Ltd.. Compass Advertising Ltd. makes every effort to ensure the accuracy of all of the information and ads that we publish. However, mistakes can happen and Compass Advertising Ltd., along with any affiliates, cannot be held responsible for any consequences arising from any errors or omissions other than the cost of the ad.

Compass Advertising Ltd. reserves the right to refuse ads if deemed inappropriate.

1816 9th Avenue North, Regina, SK. S4R 7T4 Tel: (306) 585 2064 • Toll Free 1 (888) 717 6655 Fax: (306) 585 2080 • Email: pink@getcompass.ca Website: pinkmagazine.ca facebook.com/pinkmagsask twitter.com/pinkmagsask

FOR SASKATCHEWAN WOMEN | VOL. 4 ISSUE 11, NOVEMBER 2015 | 5

Note from our

Editor

As I write this, the first flakes of snow are hitting the ground – signaling winter is near. But not to fret say the experts as El Nino is set to keep us a bit more comfortable this year.

So does that mean it doesn’t make sense to jet away to a hot and sunny destination?

Photo by Kiriako Iatridis

Of course not.

I’m already scouring the vacation deals – it’s just what I do once the threat of cold ensues. Like most, I’m already mourning fall (my favourite season by far!) parting so quickly, even though I really do enjoy winter.

I’ve been told many times over by people (not from here obviously) that having four seasons is something precious. I couldn’t agree more really.

But even an unusually warm winter won’t stop me from taking a break.

So this year instead of running from the cold, I’m focusing on the ‘break’ aspect. It’s such a busy time of year after all! With year-end, holidays, kids in sports, etc., it seems like sitting still is a rarity.

So take this note as a reminder to take some time for yourself, for your families - take a mini break. It need not be somewhere scorching; you could take advantage of what will hopefully be a mild snow season here.

Head out for a snowshoe, perhaps book an evening sleigh ride, but ensure that you are taking time to enjoy the coming season.

Jenn Smith Nelson

SUBSCRIBE TO PINK MAGAZINE Would you like PINK Magazine in your mailbox?

Subscribe now! www.pinkmagazine.ca

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FOR SASKATCHEWAN WOMEN | VOL. 4 ISSUE 11, NOVEMBER 2015

• New patients welcome • Emergency services available Dentistry including: orthodontics (notavailable by a specialist) and • General New patients welcome • Emergency services prosthodontics (not by a specialist) • General Dentistry including: orthodontics and prosthodontics (not by a specialist)

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AdrienneduRRay aaliyty

On Ink and Individuality Indivi

By Jessica Reimer

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FOR SASKATCHEWAN WOMEN | VOL. 4 ISSUE 11, NOVEMBER 2015

Tattoo artist Adrienne Ray discovered her passion and affinity for art

“I’m running out of room!” she exclaimed. “After eleven years of be-

at a young age. A foreshadowing of what was in store for the bud-

ing tattooed, I still find each tattoo just as exciting as my first one.

ding artist, she often returned home from a day at school covered in

Every single one of those tattoos is a memory. They each invoke a

ink drawings of birds, bugs, faces and flowers.

different emotion in me. As an artist, if I can recreate that feeling for

“I guess you could say I’m a bit of an oddball, but I’ve learned to

someone else, I am a happy camper.”

own it more and more over the years,” she says with a laugh, shar-

Adrienne grew up in Crane Valley, a small hamlet and farming com-

ing that a steady stream of encouragement from her friends, family

munity tucked away in the hills of southern Saskatchewan. She

and especially her husband have helped her establish and embrace

knew early on she was not destined for a career as a farmer or a

The proof is in the pudding. Just because I or someone else have tattoos doesn’t mean we aren’t normal, considerate, responsible and respectful people. Self-expression comes naturally to people, and my tattoos are my armor, my talismans. They give me strength. rancher; instead, she took the values she learned growing up in a

her identity.

The temporary tattoos Adrienne used to pen on her arms and legs growing up have since become permanent fixtures on her body,

small town – things like honesty, respect and integrity – and incorporated them into her work.

ranging in subject matter from memorial portraits to religious icons

One might assume because tattoo artistry is so unlike the kinds

and so-called “silly” tattoos. Adrienne had her first tattoo done at the

of “traditional” work performed in small towns that Adrienne might

age of eighteen; since then, not six months have gone by without

have been criticized or even ostracized for her interests. She ex-

adding another to her collection.

plained that this was never the case; rather, what might look like

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FOR SASKATCHEWAN WOMEN | VOL. 4 ISSUE 11, NOVEMBER 2015 | 9

When you look in your own backyard, you’ll see that there are so many talented artists who can create a tattoo that is unique to you. You don’t need to outsource to big centers like Los Angeles and New York City to get what you’re looking for. Do your research and support local! criticism or judgment was often rooted in confusion or misunder-

The tattooing industry has enjoyed a tremendous “boom” over the

standing. By taking the time to educate these individuals about tat-

past decade. Where before an exposed tattoo was likely to elicit

toos and the industry, Adrienne found that – more often than not

feelings of discomfort or disapproval, more and more this method of

– these criticisms gave way to interest and, ultimately, acceptance.

self-expression is becoming an acceptable part of North American

A desire to educate others about her craft has been, and continues

culture. Adrienne agreed that television and popular media have a

to be a driving force for her as a professional artist.

lot to do with the industry’s surge in popularity, but she cautioned

“The proof is in the pudding,” says Adrienne. “Just because I or someone else have not has tattoos doesn’t mean we aren’t normal, considerate, responsible and respectful people. Self-expression

new or emerging artists against “riding the wave,” so to speak. She believes that success is a direct result of proper training, and investing a significant amount of time, energy and hard work.

comes naturally to people, and my tattoos are my armor, my talis-

“I started in the industry right as the ‘boom’ started,” says Adrienne.

mans. They give me strength.”

“Given how many tattoo shops are popping up around the city and throughout the province, it’s clear that nobody is lacking in business.

“Sure, sometimes I am questioned about my ‘strange choices,’ but I’ve received a lot of support,” she continues. “It’s nice to see that, even in a small town, perceptions about tattoos and about the industry are changing and becoming more accepted.”

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FOR SASKATCHEWAN WOMEN | VOL. 4 ISSUE 11, NOVEMBER 2015

However, it’s important that we, as artists, continue to educate the public about trends, designs that won’t work, tattoo aftercare, and so on.”

After high school, Adrienne moved to the city to pursue a Bachelor of Fine Arts at the University of Regina, but withdrew after only two

years. Although she enjoyed being part of an academic community, she began feeling disconnected from her art and disenchanted with the politics of post-secondary education. Still a big believer in professional development and lifelong learning, Adrienne took this opportunity to try and turn her childhood dream into an adult reality and immerse herself in the tattooing community.

For aspiring tattoo artists, Adrienne offered three simple yet effective pieces of advice: “Stick with it, go through a shop, and be patient.”

Adrienne also identified responsibility and respect as important qualities for someone looking to break into the industry to possess. She shared that when she first set out on what she called an “old school” apprenticeship – spending countless hours honing her skills under the supervision of an experienced artist – she was unprepared for the long days and physical and emotional struggles she would face.

“As an apprentice, you have to do a lot of grunt work and it takes some thick skin,” she says. “Through this, you learn respect not only for your mentor, but also for your trade. It’s a lot of work, but in the end it’s worth it.”

Adrienne confessed that, at various points along the path of establishing herself as a professional tattoo artist, she had doubts about whether her chosen career path would lead to success. When asked why she continued to forge on past those doubts, she exclaimed that there was “no other option.”

“This is what I’ve always seen myself doing,” she says. “It’s not just a job – it’s sacred. Marking the human body is a sacred act. Being an artist, you put a bit of your soul into every piece you create.”

Adrienne has been tattooing out of Ace of Swords – a Regina parlour centrally located at 1304 Broad Street – since 2011. She spoke about the shop’s open concept design, set up to create an environment conducive to sharing stories, designs and techniques.

The Ace of Swords team consists of Adrienne, co-owners Nathan Donahoe and Lindsay Humphries, fellow artist Cory Lee James, and recent addition, Brennen Garreck. She described the group as very positive, open-minded and – of course – talented. As a collective, their specializations vary from classic Japanese to traditional western FOR SASKATCHEWAN WOMEN | VOL. 4 ISSUE 11, NOVEMBER 2015 | 11

Americana and “new school,” but all are equally versatile and able to adapt to meet the needs of their clientele.

optimal end product.

“My clients are my muses,” says Adrienne. “They inspire me to push

“I love having all of them in the shop,” says Adrienne about her shop

myself. As an artist, I am always learning and always growing. I love

mates. “I learn something from them every day because everybody

what I do and I couldn’t imagine doing anything else.”

brings something different to the team.”

When asked what she felt were the most important takeaways for

“We all believe in respectable work and respectable work habits.

individuals thinking about getting a tattoo, Adrienne talked about the

That’s why we work hard to educate our clients and to demonstrate

importance of selecting a design with personal significance and tak-

integrity in the work that we do. At the end of the day, our goal is

ing proper care of the tattoo to ensure its longevity.

to make sure people feel welcome at the shop, not intimidated. We take our work very seriously … but we also know how to have fun, too. It’s a fine balance.”

“Sites like Pinterest have, in a way, been terrible for the tattoo industry,” she shares. “When you get a tattoo, you are making an individual statement about your individual personality. Choosing your

Adrienne takes great pride in the work she, her shop mates, and the

tattoo should not be like shopping on a website – it should be a re-

rest of the tattooing community do.

flection of you. Be open to ideas and open to change. Find an artist

“When you look in your own backyard, you’ll see that there are so many talented artists who can create a tattoo that is unique to you,”

that matches your style and work with them to create an end result that you will love.”

she explains. “You don’t need to outsource to big centers like Los

Ace of Swords Tattoo is located at 1304 Broad Street in Regina.

Angeles and New York City to get what you’re looking for. Do your

Booking inquiries may be made in-person at the shop, by phone

research and support local!”

(306-525-2557), or by e-mail (aceofswords@gmail.com). Ace of

Another misconception Adrienne is quick to dispel is the myth that life as a tattoo artist is “one big party.”

“In this line of work, you have to be on 24/7,” she elaborates. “Between working out ideas with clients, responding to e-mails, drawing, tattooing, and prepping to do it all over again the next day, you’d be surprised at how busy it really can be.”

Despite keeping long hours and having to sometimes make compromises in her personal life, Adrienne affirmed that the end result – a co-created piece of art – is definitely worthwhile. She affectionately referred to the process of working with her clients as creating a “beautiful duet” founded on mutual trust, respect and rapport. This rapport, she said, allows for clients to feel at ease throughout the process and for artists to be able to advocate for what will create an

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FOR SASKATCHEWAN WOMEN | VOL. 4 ISSUE 11, NOVEMBER 2015

Swords is active on Facebook (https://www.facebook.com/AceOf-Swords-Tattoo-Parlour-305003139575876/) and Instagram (@ aceofswordstattoo). For a more in-depth look into the personalities and portfolios of the Ace of Swords team, check out their individual Instagram accounts: Adrienne Ray: @squeaks_heart Nathan Donahoe (Ace of Swords co-owner): @nathan_aos Lindsay Humphries (Ace of Swords co-owner): @lindsay.humphries Cory Lee James: @cory_lee_james Brennen Garreck: @brennen_aos

When Investing, Put Time On Your Side

Now that we’re well into autumn, the days are getting noticeably shorter. The change in seasons reminds us that time is passing – and it’s important to use that time wisely. When used well, in fact, time can be your greatest gift in many walks of life – and that’s certainly true when you invest.

To illustrate the importance of time, let’s look at a scenario. Suppose you start saving for retirement when you are 25. If you invest $3,000 at the beginning of each year in a tax-deferred vehicle, such as a Registered Retirement Savings Plan (RRSP), and you hypothetically earn a 7% annual return, you will have accumulated more than $640,000 after 40 years, when you reach 65 and are ready to retire. (Keep in mind that you will be taxed on withdrawals.)

Now, though, suppose you wait until you’re 55 before you start saving seriously for retirement. If you put that same $3,000 per year in that same RRSP, earning that same hypothetical 7% return, you’d only end up with slightly more than $44,000 after 10 years, when you reach 65. To receive the $640,000 you would have accumulated after 40 years by contributing just $3,000 per year earlier on, you would have had to put in about $43,300 per year for the 10 years between ages 55 and 65.* Clearly, it’s a lot easier to come up with $3,000 per year than $43,500. So, to accumulate the resources you need for a comfortable retirement, you can help your cause by saving and investing as early in your working life as possible – and then continue to save and invest right up to, and even during, your retirement years.

The ability to potentially grow your portfolio sizably is the key benefit of using time when you invest – but it’s not the only benefit. You can also use time as a target, or a way to frame a specific investment goal.

For example, suppose you have an 8-year-old child whom you want to send to college or university in 10 years. When that day arrives, wouldn’t it be nice to know that you’ve been saving money for a decade? The popular education savings vehicle a Registered Education Savings Plan (RESP), which means PMSis5535 any growth of your money is tax deferred until the time when you need it.

You can also use time as a signal to adjust your investment strategy. If you’re going to reach your retirement goal in, say, two or three years, you might want to shift some – but certainly not all – of your assets from growth-oriented investments to income-producing ones. As you know, the market will always fluctuate, so you don’t want to be in a position where, once you retire, you need to start taking significant withdrawals – i.e., selling investments –when the market is down. Remember the time-honored rule of investing: “Buy low, sell high.”

PMS 5535

PMS Black

Black

When you invest, make the best possible use of time – remember, it’s the one asset that can’t be replenished. *Examples are for illustration purposes only and do not reflect any specific investment.

Call today to schedule a personal financial review.

Lory M. Neumann - Financial Advisor - 306-543-3486 455 Broad Street North Regina, SK S4R 2X8

PMS White

www.edwardjones.com

White

FOR SASKATCHEWAN WOMEN | VOL. 4 ISSUE 11, NOVEMBER 2015 | 13

What is it that makes us so different!

Saskatchewan Made products are globally recognized, locally grown & chef approved.

So, what is it that makes SaskMade so different?

• SaskMade represents 150 plus independent vendors and business across Saskatchewan and the prairies.

• We have over 7000 plus products in the store.

• You can put an entire Saskatchewan meal together from appetizers to dessert 4 x a week and never repeat the same flavors.

• We have local recipes created to encourage or inspire the Chef at home.

• We have a Farmer’s Market in season to purchase all your local fruits and vegetables.

• We carry locally sourced meat including, beef, bison, trout, lamb and other local N. Saskatchewan fish - Pike and Pickerel.

• SaskMade products have been shipped globally to be enjoyed in countries such as Russia, Japan, China, South America, Australia, UK and USA to name a few.

• About 75% of the suppliers we deal with are either owned or managed by women.

• The SaskMade owners are active food producers in Saskatchewan, therefore understanding the process from Farm to Fork.

Why Buy Local!

Local Economy: When buying local, a good portion of the money spent remains within Saskatchewan, supporting other local businesses. Everything from accounting to maintenance.

Sustainability: Buying local gives you the knowledge that good farming practices were used; everyone is focused on a reduced carbon footprint and being environmentally friendly.

Jobs & Wages: Local businesses typically hire locally, creating more jobs within their community.

Added Character: Local businesses add a unique twist to our province, attracting more visitors to everyone’s benefit.

Passion & Knowledge: Local business owners are passionate about what they do, as are their staff. Knowledge and education are a large part of their everyday customer service experience.

Tax Dollars Stay in SK: Local business’ tax dollars are reinvested back into the communities they serve.

Traceability: Buying local gives you the assurance that the items you have purchased were produced by reliable, responsible Saskatchewan farmers and artists known to the owner and staff.

Quality: Each local product you buy is from a respected farmer, tested by staff, with the further knowledge that these products have clean labels and are made in small, artisan batches.

1621 8th Street East Saskatoon

•

www.saskmade.ca

Gifts that Just Taste Great These baskets filled with guilty pleasures are meant to be savored and enjoyed.

Some of the staff's personal favourites!

1. Sweets to Share A great way to spread holiday cheer in the office - a variety of chocolates, fudges, dried fruit and snack mixes. Comes in 5 sizes, just ask us!

Small $51.00 Medium $79.50

Think local this holiday season & celebrate the bounty of this province with SaskMade. We specialize in unique, local and customizable gift giving ideas.

Local gift giving - Good for the Community, Good for the Soul.

2. Tea Box & Honey Jar A box of Saskatoon berry tea and a jar of deliciously flavoured honey! Perfect combo for those cold winter nights. $19.50

3. Chips n' Dips A selection of dips paired with local tortilla chips may be the way to a savory group's heart. It also makes the perfect gift for game day parties. $47.00

4. Prairie Berry Sampler A mixture of all the tastiest fruits from the prairies, in one easy to give package! $42.00

For more great Gift Ideas - visit us online at www.saskmade.ca or call us at 1-888-955-1832 to create a one-of-a kind gift basket.

1621 8th Street East Saskatoon

•

www.saskmade.ca

PERSONAL ASSISTANT SERVICES FOR SENIORS

Home Alone No More!

EXAMPLES OF SERVICES:

Shopping

Janet Miller No Place Like Home is a one-woman company of caring, devoted to helping Regina area seniors live in their own homes for as long as possible — and giving busy families the peace of mind that Mom or Dad has the same person close by to lend a hand or stop in for a visit.

• groceries • gifts • browsing can be fun, too!

Going Places

• driving and accompanying to appointments • going out for coffee or a movie • exploring a craft show • assisting on various errands

Staying In • handwriting birthday cards • baking a favourite recipe • playing a game of cards or a board game

Find out more at www.no-place-like-home.ca

Openings ! available now ail Call, text or em ee fr a r Janet fo consultation.

(306) 520-2223 janet@NPLH.ca

Winter Trends

By Joy Tesch

Looking for a different look; but not ready to chop off your hair?

This season is a great time to get bangs! Whether it’s a full fringe or wispy side bangs, give your look more pizzazz and edge.

For you blondes out there, break up that bleach blonde summer look with warm low lights. Adding depth to your color will add texture and movement, while giving your skin tone a rich glow.

To you bold women out there, spice up your hair with a rich red.

Depending on skin tone and personality, you can go bright and fiery or subtle strawberry.

Make up tip from Amanda: Deep wine and burgundy tones are popular this season.

To achieve the perfect dark lip: • Make sure to exfoliate the lip to remove any dead skin.

• Apply a light layer of lip primer or chapstick to give the lips a smooth surface to work on.

• For longer wearing lipstick, use a lip liner and fill in the entire lip.

• Use a lip brush with darker lipsticks for more control.

• Once the application is complete, use an angle brush with just the slightest amount of concealer to clean up any edges on the border of the lip line.

Also keep in mind that matte lipsticks will wear longer than glossy lip products making for less touch ups.

Make up by: Amanda Zinovich Photography: Zerr Photography

Joy Tesch is a passionate hairstylist who originated in Vancouver and has continued to develop her talent by further training not only in Vancouver, but as well as Las Vegas, New York, Orlando, Miami and is now residing in Saskatoon. Her extended training has furthered her knowledge in precision cuts, hair colours and up styling. Hair is a fashion industry that is continually changing and growing; she truly values the importance of continually upgrading and enhancing her skills. She doesn’t believe hair dressing is just a job, it’s her passion. Joy is a hair stylist in Saskatoon. For more hair tips, follow her on Facebook and instagram at Joyteschhair.

FOR SASKATCHEWAN WOMEN | VOL. 4 ISSUE 11, NOVEMBER 2015 | 17

ELLIS FAAS COSMETICS

By Sara Lindsay

Ellis Faas is a make-up artist whom Vogue Paris has called “one of the most influential make-up artists of her generation.”

Originally from Amsterdam, Faas wanted to approach her makeup line differently by offering something that the industry has never seen before.

This line is unlike anything else I’ve encountered. The packaging is exquisite and very sleek. Faas designed a very clever cylinder that holds up to seven of the beautiful cosmetic bullets, making it ideal for travel. There is also a pressed powder and mirror in the lid of the holder.

Aside from the powders, the rest of the line is made up of cream formulations of eye shadows, lipsticks, blushes and one of the best foundations and concealers I’ve ever come across in my 14-year career.

Her colour palette is called the Human Colour Collection, and the idea is that all of the colours in the line can be found somewhere in the human body, which lends itself to complement all people.

It may be from the colour of a freckle, a vein or an eye, etc. Not only is it very interesting, it’s a gorgeous line of colours.

One of my favourite features is that the eye shadows set completely once blended into place, and will literally not budge until you take it off with eye makeup remover.

We are lucky enough to announce that makeup artist David Allan Jones and Ellis Faas ambassador, will be flying to Regina to attend our client appreciation evening: Christmas In Good Company, on November 19th.

His work with the renowned artist Pat McGrath includes runway shows in Milan and Paris for Prada, Versace, Lanvin, Christian Dior, Givenchy, Stella McCartney, Valentino, McQueen and Louis Vuitton. David has also worked on campaigns for Prada, Gucci, and Versace. His list of editorial clients includes Harper’s Bazaar, Wall Paper, GQ, Grazia and Flare.

We are thrilled to bring this artist to Sara Lindsay Makeup Studio where he will share the greatness that is Ellis Faas Cosmetics.

We now offer lash extensions, gel polish manicures and pedicures in studio with Lyndsay. We offer full Aveda, Unite, and Oribe hair services in studio. We would like to welcome makeup artist and esthetician Delaney, hairstylist Sydni Buffalo and makeup artist Kelsey Zimmerman to our growing team. I offer private makeup lessons for any woman wishing to update or change her look, or just wanting to learn how to apply her own makeup. NOW BOOKING ONLINE ON OUR WEBSITE AND FACEBOOK. 3420 Hill Avenue in Regina Mon,Fri, Sat 10AM-5:30PM • Tues, Wed, Thurs 10AM-8PM www.saralindsay.ca • info@saralindsay.ca • (306) 347-7829

About the artist...

Originally from Canada, and having spent many years of her career in the United Kingdom, Sara Lindsay is a professional makeup artist, with training from some of London’s top fashion academies. Having had the opportunity to work with some of Britain’s top artists, Sara brings an edge to her hometown of Regina.

Sara’s professional experience includes runway work, editorial spreads, compelling commercial campaigns, weddings and special event clients. London Fashion Week, New York Fashion Week, the Junos, and the CCMA’s are just some of the highlights of her career. Sara was named Canadian Makeup Artist of the Year at The Mirror Awards 2011 and was named a finalist for 2012.

Sara’s successful freelance career, which complimented her time as a regional associate with MAC COSMETICS UK, gave her valuable experience in working closely with clientele to consult and direct their transformation to the extraordinary.

In a consultative style, Sara works to achieve a look that is uniquely your own.

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FOR SASKATCHEWAN WOMEN | VOL. 4 ISSUE 11, NOVEMBER 2015

#StyleliveSHere #topten

By Michelle Strawford

BeLLA CHIC’S TOP 10 GIFTS OF STYLe Under $80

#1 #COZYUP

#2 LACe LOVe

#3 WrAP IT UP

‘Tis the season to surprise those you love most with the perfect gifts. We want to share our favorite style finds to cover all the ladies and littles ones on your shopping list. And the best part? We’ve left enough in your wallet to purchase a little something for yourself this season!

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FOR SASKATCHEWAN WOMEN | VOL. 4 ISSUE 11, NOVEMBER 2015

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THIS CHRISTMAS TREAT YOUR LOVED ONES TO SOMETHING SPECIAL! FOR SASKATCHEWAN WOMEN | VOL. 4 ISSUE 11, NOVEMBER 2015 | 21

I want to hear from you!

Ask me anything! thehollybarker@gmail.com

ASK HOLLY

New!

with Holly Barker Hi Holly, Thank you for taking the time to answer questions on fitness...very much appreciated!!

I do have a couple ... I competed in a bikini competition in Oct of 2014 - and have maintained a decent weight since. I am about 10-15 pounds out from my stage weight. However, I have been focusing on building more muscle (naturally) and am realizing it’s a slow process - which I am ok with :) I am finding now though, that I can’t lose weight ... I have plateaued I guess? How does one get over this hump? I do realize muscle weighs more than fat - but I feel like I am stuck ...

I see you are a sponsor for Magnum - and I have read up on some of their products - but am leery on them - not sure why - scared maybe? worried about long term effects ... short term effects ...

What would you suggest for a fat burner?? And do they really work?

Once again, thank you for the opportunity to have my questions heard!

Katie Hi Katie!

First off, thank-you so much for asking the question and for speaking honestly on something you are struggling with. Way to go on controlling the post competition rebound that sometimes happens, and I hope I can help you continue to succeed towards your next goal and a successful lifestyle of living fit each day! The answer is complex and is by no means the only answer or solution, but my suggestion follows: Building muscle takes consistency, dedication, lots of fuel and yes, time.

This is the reason I fell in love with the sport of competition, because you do only get better with time. My first suggestion is to take your measurements. Set today as your start date and avoid your definition of plateau as the number on the scale not moving. Our bodies can fall stagnant for a number of reasons and your primary goal when this happens should be to stimulate your metabolism. To create change, your approach must change. Without knowing what your nutrition breakdown is, and what your training split involves, it is hard to suggest an exact solution, but from personal experience I know that the answer is not to do more and consume less. It is the exact opposite.

To build lean mass I suggest going through a 4 week phase of lifting a bit heavier, slowly reducing your cardio expenditure and possibly implementing the zig-zag nutrition approach. This approach creates an environment where the weeks’ consumption is a set number, but the days in the week to equate to that total are different.

Ex: On a 1500 calorie a day diet at 30% protein, 40% Carb, 30% fat Week = 10,500 Calories 22 |

FOR SASKATCHEWAN WOMEN | VOL. 4 ISSUE 11, NOVEMBER 2015

Grams of Protein for the week = 797.5g

Hi Holly!

Grams of Carbs for the week = 1050g

How on earth do you control late night cravings? Or even those throughout the day? I’m trying to lean out and lose weight but these cravings are awful!

Grams of Fat for the week = 350g This will help to change your body’s routine for burning fuel. It will also help stimulate your metabolism to use the new energy sources you are fueling with, while supplying energy for the new training plan you are following.

Other things to note for an optimal lean body result – increasing your fat free mass and decreasing your body fat mass: •

Consume foods with minimum processing: Keep your body fueled with whole food sources that your body has to work to break down, and time your meals for the days’ activities.

•

Sugar consumption < 25-30g per day.

•

Minimum sugar substitutes.

•

Hydration – make sure you are drinking your water.

•

Sleep – track your sleep cycles, this has a crazy effect on energy levels and body response to actions.

Magnum Supplementation for your metabolic boost, lean muscle gains, fat loss and 0 stimulation. ** I suggest working through this plateau without a stimulant up front approach. If the cause of this plateau is due to over training/ adrenal exhaust, you want to focus on repair first, and Magnum has an amazing line of pharmaceutical grade products to help you get there without stimulation.

I must note, there is no need to be leery on the products. They are clinically tested, pharmaceutical grade and athlete approved.

They are guaranteed to never be spiked and will never hide behind false labelling.

The products I would suggest to you at this point are: •

Quattro – Pharmaceutical grade 4 stage release protein powder without any filler or additives.

•

Acid – Pharmaceutical grade CLA – all natural fat isomer. It has 80% concentration and proprietary blend of both CLA isomers, which is not found in any other CLA branded product.

•

Hi 5 – Full dose Amino product to enable muscle, strength and growth and helping in increased rate of recovery, balancing your hormones, boosting immune, decreasing DOMS and increasing hydration, maximizing strength and endurance.

•

G Spring – Helps burn fat and increase lean muscle while you sleep.

•

E Brake – Helps block estrogen and reduce dht. It is anti aromatase and beneficial for women with a build up of negative estrogen in their system.

All product information is broken down on hardmagnum.com.

I hope all of this information helps you break through and succeed towards your next accomplishment. It is always important to avoid complacency, and to always provide your body with the best solutions for your current phase in your healthy lifestyle.

Hunter Hi Hunter! Thank-you so much for the question and I’m so excited to tackle this one!

My solution to cravings are: If you consistently live healthy and are active, there should be no reason to be hungry. If you are hungry … EAT! This is your body telling you it wants to grow! Now don’t get me wrong, this is not an excuse to dive into the goodies you crave on a regular basis, but my suggestion to this nagging voice telling you to reach for that bag of Oreos, is to increase your daily caloric intake.

Your metabolism is burning efficiently and having an appetite is a great thing. Calculate your activity and your caloric needs to get to where you want to be. If lean muscle mass is your goal, this may actually mean weight gain in order for you to increase your composition of lean muscle mass. Make sure you are fueling your activity and lifting heavy enough to build muscle. Fuel with whole sources of food with minimal processing, and stay low on sugar consumption. Through this period to build lean muscle mass, it is important to remain dedicated to your fuel, sleep, training and rest equally.

Train hard and fuel properly. Find what works for you to achievethe ultimate goal of balance.

Hi Holly, What is your opinion on doing sprints after a heavy leg day?

Lee Hi Lee! Thank-you so much for the question! I think sprints are a great addition to any training day. They help your body increase explosiveness and efficiency and will not hinder your ability to lift heavy or build strength. I believe sprints increase your ability to train heavy. However, depending on the type of leg day you’ve had, I would be careful to not pull anything. If you’ve focused your lift on heavy slow pull movements; make sure your muscles are completely warm before challenging your fastest sprint.

Incorporating interceptions of explosive movements into your training regime can help you achieve a strong, lean build. These interceptions can be any explosive movement including but not exclusive to sprints. These quick interceptions increase your cardiovascular ability and help you lean down effectively, keeping strength levels up. Keep lifts heavy and rest time short with super sets of explosions, if you are looking at definition rather than mass building.

Sprints are good if you want to lean out the muscle, but if you are in a build phase I would keep it at steady state incline for a post workout lactic acid removal to save all muscle gains until you are looking at a phase to lean out. Your training method should continuously change and match your current physical goal.

FOR SASKATCHEWAN WOMEN | VOL. 4 ISSUE 11, NOVEMBER 2015 | 23

Thanks to everyone for your questions this month! I love sharing my input and experience, and hope that I have helped move you forward.

With nutrition and training, you should always work towards your end goal and do what works best for you. Your goal should be in line with your ability to put all that it takes to accomplish that goal. It is so important to not self analyze or diagnose your situation based on everyone elseâ&#x20AC;&#x2122;s triumphs and misses. A coach who can assess the goal and the actions required to get there with your best interests and lifestyle in mind, is an amazing way to succeed and continue to learn about yourself as an athlete. We are all capable, and any goal is achievable as long as you have the proper plan in place to work towards. The site, www.mhbworld.com, has helped me achieve all goals I have set out to accomplish in Mind Heart and Body, and I will always believe that when we fuel ourselves properly, any success you wish to enjoy is possible.

MUSCLE PUMPKIN PIE MINIS WITH A MAPLE PEANUT FUDGE CRUST Yields 4 minis Crust Ingredients:

Directions:

1/4 cup almond meal

1.

Blend the above until incorporated.

1 scoop chocolate love Quattro

2.

Fill the 4 crusts with mixture.

1 tbsp Dutch cocoa

3.

Bake at 300 for 40 minutes.

1/4 cup crushed roasted unsalted peanuts

4.

Remove and let cool 15 min before topping with whipped cream (optional) and serving.

5.

ENJOY!

2 tbsp cup coconut oil 2 tbsp walden farms pancake syrup

268 cal / 16.5g fat / 180mg sodium / 12.2g carb / 3.2g fiber 7.3g sugar / 20g protein

1tsp maple flakes 1/4 tsp salt Cinnamon and pumpkin pie spice Directions: 1.

Blend until paste.

2.

Separate mixture into 4 and line your muffin tins evenly from bottom and up the sides (use liners or oil the tin with coconut oil/ghee)

3.

Bake at 350 for 7 minutes.

Filling Ingredients: 1/2 cup pure pumpkin 1 scoop vanilla Quattro 1/4 cup walden farms coffee cream 1 tbsp agave syrup 1 egg yolk Cinnamon and pumpkin pie spice

Holly is a Saskatchewan born and raised fitness enthusiast. She grew up in Whitewood, Saskatchewan and graduated from the U of S School of Business. She now owns two Anytime Fitness locations with her husband in Regina and is a sponsored athlete, bikini competitor and fitness model. She loves to inspire others to also find the zest in lifeâ&#x20AC;? and live their passions to the fullest!

24 |

FOR SASKATCHEWAN WOMEN | VOL. 4 ISSUE 11, NOVEMBER 2015

reduce stress, move forward, enjoy your spaces! organization and storage solutions for your home or office

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Let go of items that are torn, worn, ill fitting, or out of style. Get repairs done or let those items go.

•

Gather items that belong together, from other locations in your home.

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Pink Magazine is always looking to feature great Saskatchewan women that are making a difference.

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p i nk @ g etco m p a s s . c a FOR SASKATCHEWAN WOMEN | VOL. 4 ISSUE 11, NOVEMBER 2015 | 25

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FOR SASKATCHEWAN WOMEN | VOL. 4 ISSUE 11, NOVEMBER 2015

Like New Again?

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HOUSE PLANS © Gary Weisbrodt

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If you’re the type of person that likes to have total control of every aspect of your life than boy do we have a house design just for you.

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28 |

FOR SASKATCHEWAN WOMEN | VOL. 4 ISSUE 11, NOVEMBER 2015

What’s Up With Kitchen Islands?

One of the most popular features of a modern kitchen is your kitchen island. An island is in use every day. When it’s done right, it forms the focal point of your kitchen.

But it’s not the only way to go.

In some space, an island feels more bulky than useful. In this case I urge you to break away from the “everyone is doing it,” island-centric kitchen.

Look to these very stylish kitchen setups when an island would be more wrench in the works than help.

An island and table in one saves space.

Joining a table with an island is a great space saver. A table that extends seats a crowd without taking up too much space on a daily basis.

Another great island-table hybrid, this set works extra hard — the stools are comfy enough to sit on through dinner, yet they can be tucked completely under the table to free up kitchen workspace during prep time.

Stir up cozy suppers with a kitchen table. Place an ample-size rustic wood table in the centre of your kitchen. Family and f riends are sure to gather around it night and day. It’s much warmer and friendlier than a big, blocky kitchen island. Your students are going to find it perfect for school projects as well.

Make your kitchen time-saving with a modern dining set. A kitchen table makes for better flow in an open-plan space.

If you have counter space covered and appliances tucked against the walls, as in the L-shaped kitchen shown here, why bulk up your kitchen with an island at all?

A working-height table gives you the best of both worlds. Do you need more kitchen prep space and don’t want a giant island with to-the-floor storage? A tall table is a good fix. You can still comfortably do prep work. This type of table takes up far less visual space than a built-in island.

Another great idea for narrow spaces is a taller kitchen table. A slender table like the one shown, doesn’t take up too much space but allows ample room to work. If you wanted to sneak in a bit of extra storage, you could track down a table with drawers or an open shelf, or even have a knife rack built into the side.

By popular demand living, dining and cooking spaces are all one open space. An oversized kitchen island in the middle of everything looks out of place. Choosing a table instead, whether counter height or dining height, gives your entire space a more relaxed, at home feel.

An old wooden table with a rich patina warms up any kitchen. This works really well when the kitchen opens to a wider living space.

Add a soft rug underfoot to boost the comfort factor even more.

Cozy up to a contemporary island with plush seats. You can also work with an existing island by choosing ultra-plush upholstered tall benches, instead of the typical bar stools. These are extra wide and have a shape that makes them look more like mini settees than stools. © Gary Weisbrodt

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Added Reading • BLOG Design Matters Details Matter: gjconstructs.wordpress.com • Facebook: Search “gjConstructs” • Home: gjconstructs.weebly.com • LinkedIn: linkedin.com/in/gjconstructs • Houzz: houzz.com/pro/garyweisbrodt Contact 306 351-0907 gjconstructs@mac.com

FOR SASKATCHEWAN WOMEN | VOL. 4 ISSUE 11, NOVEMBER 2015 | 29

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FOR SASKATCHEWAN WOMEN | VOL. 4 ISSUE 11, NOVEMBER 2015

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Broccoli Salad

Lasagna

Beef Stew

Makes 12 Servings

Makes 10 Servings

Makes 12 Servings

8 slices bacon 2 heads fresh broccoli, chopped 1 1/2 cups sharp Cheddar cheese, shredded 1/2 large red onion, chopped 1/4 cup red wine vinegar 1/8 cup white sugar 2 teaspoons ground black pepper 1 teaspoon salt 2/3 cup mayonnaise 1 teaspoon fresh lemon juice

2 pounds cubed beef stew meat 3 tablespoons vegetable oil 4 cubes beef bouillon, crumbled 4 cups water 1 teaspoon dried rosemary 1 teaspoon dried parsley 1/2 teaspoon ground black pepper 3 large potatoes, peeled and cubed 4 carrots, cut into 1 inch pieces 4 stalks celery, cut into 1 inch pieces 1 large onion, chopped 2 teaspoons cornstarch 2 teaspoons cold water

1 pound sweet Italian sausage 3/4 pound lean ground beef 1/2 cup minced onion 2 cloves garlic, crushed 1 (28 ounce) can crushed tomatoes 2 (6 ounce) cans tomato paste 2 (6.5 ounce) cans canned tomato sauce 1/2 cup water 2 tablespoons white sugar 1 1/2 teaspoons dried basil leaves 1/2 teaspoon fennel seeds 1 teaspoon Italian seasoning 1 tablespoon salt 1/4 teaspoon ground black pepper 4 tablespoons chopped fresh parsley 12 lasagna noodles 16 ounces ricotta cheese 1 egg 1/2 teaspoon salt 3/4 pound mozzarella cheese, sliced 3/4 cup grated Parmesan cheese

Directions: 1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown.

Drain, and crumble.

2. In a large bowl, combine broccoli, cheese, bacon and onion.

3. Prepare the dressing in a small bowl by whisking together the red wine vinegar, sugar, pepper, salt, mayonnaise and lemon juice. Combine dressing with salad. Cover, and refrigerate until ready to serve.

Directions: 1.In a large pot or dutch oven, cook beef in oil over medium heat until brown. Dissolve bouillon in water and pour into pot. Stir in rosemary, parsley and pepper. Bring to a boil, then reduce heat, cover and simmer 1 hour.

2. Stir potatoes, carrots, celery, and onion into the pot. Dissolve cornstarch in 2 teaspoons cold water and stir into stew.

Cover and simmer 1 hour more.

e l y t s e m o H s e p i Rec 32 |

FOR SASKATCHEWAN WOMEN | VOL. 4 ISSUE 11, NOVEMBER 2015

Directions: 1. In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.

2. Bring a large pot of lightly salted water to a boil.

Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water.

In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.

3. Preheat oven to 375 degrees F (190 degrees C).

4. To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.

5. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

Chicken Cordon Bleu

Roasted Vegetables

Apple Crisp

Makes 6 Servings

Makes 12 Servings

Makes 12 Servings

6 skinless, boneless chicken breast halves 6 slices Swiss cheese 6 slices ham 3 tablespoons all-purpose flour 1 teaspoon paprika 6 tablespoons butter 1/2 cup dry white wine 1 teaspoon chicken bouillon granules 1 tablespoon cornstarch 1 cup heavy whipping cream

1 small butternut squash, cubed 2 red bell peppers, seeded and diced 1 sweet potato, peeled and cubed 3 Yukon Gold potatoes, cubed 1 red onion, quartered 1 tablespoon chopped fresh thyme 2 tablespoons chopped fresh rosemary 1/4 cup olive oil 2 tablespoons balsamic vinegar salt and freshly ground black pepper

10 cups all-purpose apples, peeled, cored and sliced 1 cup white sugar 1 tablespoon all-purpose flour 1 teaspoon ground cinnamon 1/2 cup water 1 cup quick-cooking oats 1 cup all-purpose flour 1 cup packed brown sugar 1/4 teaspoon baking powder 1/4 teaspoon baking soda 1/2 cup butter, melted

Directions: 1. Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.

2. Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.

3. Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.

Directions: 1. Preheat oven to 475 degrees F (245 degrees C).

2. In a large bowl, combine the squash, red bell peppers, sweet potato, and Yukon Gold potatoes. Separate the red onion quarters into pieces, and add them to the mixture.

3. In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper.

Toss with vegetables until they are coated.

Spread evenly on a large roasting pan.

4. Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.

Directions: 1. Preheat oven to 350 degrees F (175 degree C).

2. Place the sliced apples in a 9x13 inch pan.

Mix the white sugar, 1 tablespoon flour and ground cinnamon together, and sprinkle over apples. Pour water evenly over all.

3. Combine the oats, 1 cup flour, brown sugar, baking powder, baking soda and melted butter together. Crumble evenly over the apple mixture.

4. Bake at 350 degrees F (175 degrees C) for about 45 minutes.

FOR SASKATCHEWAN WOMEN | VOL. 4 ISSUE 11, NOVEMBER 2015 | 33

caramel apple cake As the holiday season approaches, I’m already dreaming of all the delicious holiday desserts! Whether you’re planning a family meal at home, participating in the office potluck or heading to your in-law’s house for dinner, it’s good to have a few crowdpleasing dessert recipes ready. This recipe is quite easy to make, so you’ll have plenty of time left over to tackle that holiday shopping list.

Ingredients:

8.

Bake for 50-55 minutes or until set.

Cake:

9.

In a small saucepan, combine heavy cream, brown sugar and butter. Bring to a boil over high heat then reduce heat to medium & gently boil for 5 minutes. Drizzle caramel topping over cake right before serving.

1 package white cake mix ¼ cup vegetable oil 4 eggs 1 cup water 4 medium apples, peeled & sliced 1 tablespoon sugar 1 teaspoon cinnamon

I hope you have a fabulous holiday season filled with cake, chocolate and gingerbread men!

Crumble Topping: ¼ cup light brown sugar ¼ cup flour 2 tablespoons unsalted butter, cold 1 teaspoon cinnamon Caramel Topping: ½ cup brown sugar 2 tablespoons butter, unsalted ¼ cup heavy cream (35%) Directions: 1.

Preheat oven to 350F.

2.

In a medium bowl, toss sliced apples with 1 tablespoon sugar & 1 teaspoon cinnamon. Toss well to coat apples.

Set aside.

3.

In a large bowl, combine the cake mix, vegetable oil, eggs and water.

4.

Beat on medium speed for 2 minutes.

5.

Add apples to cake mixture and stir well to mix.

6.

Pour into greased 9x9 pan.

7.

For crumb topping: In a small bowl, combine flour, brown sugar, cinnamon and butter. Cut butter into the mixture until it resembles crumbs. Sprinkle evenly over cake batter.

www.momsandmunchkins.ca 34 |

FOR SASKATCHEWAN WOMEN | VOL. 4 ISSUE 11, NOVEMBER 2015

by Cheryl Kirkness

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FOR SASKATCHEWAN WOMEN | VOL. 4 ISSUE 11, NOVEMBER 2015 | 35

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