this is everything lip oil

AUTHENTIC PANCIT RECIPE – FILIPINO NOODLES WITH CHICKEN

Pancit – a delicious, authentic Filipino-style fried noodle dish packed with protein and vegetables. This family favorite is perfect for special occasions but simple enough to enjoy on any weeknight!

INGREDIENTS

  • 8 oz Vermicelli Rice Noodles (thin, rice-based, similar in thickness to linguine)
  • 2 tsp Sesame Oil or Extra Virgin Olive Oil
  • 10 oz Boneless Skinless Chicken Breast, sliced or diced (you can use tenders, or leftover/precooked chicken)
  • 1 cup Carrots, sliced
  • 1 Medium Celery, sliced
  • 1 tsp Minced Garlic
  • 2 cups Shredded Cabbage (or slaw mix for convenience)
  • 3 cups Chicken Broth
  • 2 Tbsp Worcestershire Sauce
  • 2 Tbsp Soy Sauce
  • 2 Tbsp Dry Soup Mix (such as Onion or Herb; measured directly from the packet)

INSTRUCTIONS

  • Begin by cooking the rice noodles according to package directions. I prefer thin vermicelli for this dish.
  • In a wok or large skillet, heat the oil until hot and sizzling.
  • Add the chicken to the pan and cook until browned on both sides and no longer pink inside. Remove the chicken and set aside. Skip this step if using precooked chicken.
  • In the same pan, add the sliced carrots and celery. Sauté for about 6 minutes until softened but still firm.
  • Add the minced garlic and sauté for another 30 seconds.
  • Stir in the cabbage (or slaw mix) and heat through, making sure not to overcook it. The cabbage should remain slightly crunchy. Once done, remove the vegetables and set aside.
  • In the still-hot pan, add chicken broth, Worcestershire sauce, soy sauce, and dry soup mix. Heat through.
  • Add the dry noodles to the pan, allowing them to absorb the liquid. This will happen quickly—be patient!
  • Once the noodles have absorbed most of the liquid and are easy to stir, return the chicken and vegetables to the pan. Mix everything together and heat through, using tongs for easier mixing.
  • Serve as-is or with a drizzle of hot chili paste for extra flavor. Enjoy!

NOTES

  • Substitutions:
    • For a vegetarian version, skip the chicken and use vegetable broth.
    • You can also use pork strips, shrimp, or steak as variations to the dish.
  • Storing/Freezing:
    • Store any leftovers in a sealed container in the fridge for 2-3 days.
    • To freeze, place cooked Pancit in an airtight freezer bag for up to 30 days. To thaw, refrigerate for 12 hours, and reheat in a skillet or microwave.

Nutrition Information (per serving):

  • Calories: 382
  • Total Fat: 11g
    • Saturated Fat: 2g
    • Unsaturated Fat: 7g
  • Cholesterol: 58mg
  • Sodium: 947mg
  • Carbohydrates: 45g
    • Fiber: 4g
    • Sugar: 7g
  • Protein: 26g

DIY ROSEMARY INFUSED TINTED LIP BALM

Do you ever buy a lipstick, only to get home and realize it’s way too dark or just not your color? If you’re like me, you probably have a collection of unused lipsticks gathering dust in your makeup drawer. Well, today we’re going to repurpose those lipsticks and turn them into a DIY tinted lip balm that’s not only more wearable but also nourishing and free of harsh ingredients!

Instead of letting those lipsticks go to waste, I decided to add them to a simple homemade lip balm recipe. The result? A tinted lip balm that I actually love! This is a perfect way to make use of colors you ended up not liking and avoid wasting perfectly good products.

Using lipsticks that were too dark for my taste created a subtle tint with a gorgeous shine. Plus, by diluting the lipstick with natural ingredients, I also minimized the chemicals I was applying to my lips. While it’s always best to go for more natural options, sometimes reusing what you already have is a smart way to reduce waste!

For a refreshing scent, I added Rosemary essential oil, which I prefer over Peppermint, but you can choose any essential oil (or skip it altogether) that suits your preference. If you have an old lipstick tube lying around, you can even reuse it for your DIY lip balm – simply pour the mix in and let it cool!

DIY Tinted Lip Balm

  • 1 TBSP grapeseed oil =
  • 1 tsp beeswax 
  • 1/8 tsp. Vitamin E oil 
  • 1 tsp. Shea butter 
  • 1 lipstick
  • 6 drops Rosemary Essential Oil 

Directions:

  1. Fill a medium pot halfway with water.
  2. Place a glass Pyrex bowl with a spout in the water.
  3. Add your old lipstick, beeswax, shea butter, and grapeseed oil to the bowl. Heat and melt everything together.
  4. Once melted, add your preferred essential oils for fragrance.
  5. Carefully pour the mixture into containers of your choice.

This recipe makes about 1 ounce, which is enough to fill 5-6 lip balm tubes!

CONCLUSION

Repurposing old lipsticks into a DIY tinted lip balm is a fun and eco-friendly way to avoid waste while creating a product you’ll actually use. Not only does it allow you to customize your lip color with a nourishing, more natural formula, but it also helps you make the most out of products you might otherwise toss. Whether you’re reusing an old lipstick tube or creating a new one in a cute container, this simple, homemade tinted lip balm is both practical and rewarding. Happy upcycling!