My Plastic Surgeon

05/09/2025

How was the first week back to school for your kids? We hope it wasn't too hectic! If you're looking for something to do this weekend, check out Intrigue at the Museum: A Mystery Scavenger Hunt at ROM.

03/09/2025

White Bean Caprese Salad is a great back to school lunch loaded with protein.

INGREDIENTS
1(14-ounce) can white beans, such as cannellini, rinsed
5ounces cherry or grape tomatoes, halved
5ounces ciliegine (small mozzarella balls), at room temperature, halved lengthwise, or good-quality fresh mozzarella, torn into bite-size pieces
¼cup loosely packed basil leaves, torn if large
2tablespoons olive oil, plus more as needed
Kosher salt and black pepper
2teaspoons good-quality balsamic vinegar, plus more as needed
Flaky salt

DIRECTIONS
In a medium bowl, combine the beans, tomatoes, cheese and half the basil. Gently toss together.
Add the olive oil and season the mixture well with salt and pepper. Gently stir to combine.
Drizzle the salad with the balsamic vinegar and top with the remaining basil. Taste and adjust seasonings to your liking. Add a drizzle or so more of oil and vinegar if needed. Finish with flaky salt.


Photo and recipe courtesy of New York Times

02/09/2025

As summer winds down, prioritize winding down too—aim for 7-9 hours of quality sleep nightly to aid skin repair and reduce cortisol levels that accelerate aging, helping maintain firmness and a rested glow amid seasonal shifts. Create a calming pre-bed routine with dim lights and relaxation.

29/08/2025

It's the last weekend of the summer for the kids, so why not end it off with the annual trip to the Ex?

Enjoy the long weekend, all!

Let's Go To The Ex

28/08/2025

Clitoropexy is the technical term for cl****al hood reduction, surgical procedure designed to reduce excess skin around the cl****is for better exposure and comfort. The goal here is not remove the hood entirely. It's just to reduce the bulkiness of it.

27/08/2025

Transform your tomatoes into an elegant Tomato Galette.

INGREDIENTS

1½ cups all-purpose flour, spooned and leveled
½ teaspoon sea salt
10 tablespoons cold unsalted butter, cut into ¼-inch pats
3 tablespoons ice water
1 teaspoon cold apple cider vinegar
For the Galette
1 pound colorful heirloom tomatoes, thinly sliced
½ teaspoon sea salt
4 ounces goat cheese
1 tablespoon extra-virgin olive oil
1 tablespoon chopped chives
1 tablespoon fresh thyme leaves
1 garlic clove, grated
½ teaspoon lemon zest
1 large egg
1 tablespoon water
Fresh basil, for garnish
Flaky sea salt, for sprinkling
Freshly ground black pepper

DIRECTIONS
Make the crust: In a food processor, place 1 cup of the flour and the salt. Pulse to combine. Spread the butter pats evenly on top of the flour mixture. Pulse until the butter is well combined with the flour and the dough starts to form clumps. There should be no dry flour remaining.
Spread the mixture evenly in the bowl of the food processor and sprinkle the remaining ½ cup flour on top. Briefly pulse until the dough becomes crumbly.
Transfer the dough to a large bowl and sprinkle the water and vinegar on top. Use a spatula to fold and press the dough until it comes together into a ball. Form the ball into a 1-inch-thick disk. Wrap tightly in plastic wrap and chill for at least 2 hours, or up to 2 days.
Make the filling: Place the tomato slices in a large bowl and gently toss with the salt. Set aside for 30 minutes to draw excess moisture out of the tomatoes. Drain and transfer to paper towels or kitchen towels to soak up additional moisture while you assemble the galette.
In a medium bowl, stir together the goat cheese, olive oil, chives, thyme, garlic, lemon zest, and several grinds of pepper until creamy.
Assemble the galette: Preheat the oven to 400°F and line a large baking sheet with parchment paper.
In a small bowl, whisk together the egg and water.
Place the chilled dough on a lightly floured surface. Dust the top with flour and use a rolling pin to roll it out into a 12-inch circle about ⅛-inch thick. As you work, rotate the dough a quarter turn every few rolls to prevent it from sticking to your work surface. I also like to dust the top of the dough with flour and flip it over a few times during the rolling process.
To transfer the rolled-out dough to the prepared baking sheet, roll the dough over your rolling pin and unroll it onto the baking sheet. Spread the goat cheese mixture in the center of the dough, leaving a 1-inch border all around. Arrange the tomato slices on top and fold the edges of the dough over the edges of the tomatoes, leaving the center of the filling exposed. Brush the crust with the egg wash.
Bake for 40 to 45 minutes, or until the crust is golden brown. Allow to cool for 10 minutes on the baking sheet. Garnish with fresh basil and sprinkle with flaky sea salt. Slice and serve.

Recipe and photo courtesy of Love and Lemons

26/08/2025

Rehydrate and Restore the Barrier

Heat and chlorine can strip your skin's natural moisture, causing dryness and sensitivity. Use ceramide-rich moisturizers twice daily to rebuild the skin barrier. For an extra boost, try a hyaluronic acid mask 2-3 times a week – it can hold up to 1,000 times its weight in water, plumping skin from within!

25/08/2025

Happy Monday! What are your dreams?

22/08/2025

Enjoy the weekend, all!

FanExpo (Metro Toronto Convention Centre)
Afro-Carib Fest 2025 (Thomson Memorial Park)
Canary District: Movement and Migration Walking Tour
Commemorating Ukrainian Independence Day (Centennial Park)
2025 Toronto TAIWANfest (Harbourfront)

20/08/2025

A cold meal for a hot day!

Kale Salad with Tahini Ranch Dressing

INGREDIENTS
Pita Croutons:
1 (7-inch) pita pocket bread
1 tbsp olive oil
Pinch salt

Tahini Ranch Dressing:
2 tbsp tahini paste
3 tbsp lemon juice
1 tbsp water
¼ cup plain 2% yogurt
1 tbsp olive oil
½ tsp honey
1 clove garlic, minced
2 tbsp finely chopped fresh dill
2 tbsp finely chopped fresh parsley
2 tbsp finely chopped fresh chives
½ tsp each salt and pepper, or to taste
¼ tsp ground cumin
Pinch cayenne pepper

Salad:
6 cups packed kale leaves (stems removed), chopped
1 ripe avocado, pitted, peeled and sliced
3 to 4 small tomatoes, cut into wedges
2 carrots or heritage variety carrots, thinly sliced
2 baby cucumbers, sliced
6 to 8 radishes, halved
1 cup cooked or canned chickpeas, rinsed and drained

DIRECTIONS

Pita Croutons:

Preheat oven to 400F degrees. Split pita bread and cut into 1-inch cubes. Toss together with oil and salt, and spread in single layer on a parchment paper-lined baking sheet. Bake for 8 to 10 minutes or until they are golden brown, crisp and toasted. Cool completely.

Tahini Ranch Dressing:

Whisk together the tahini, lemon juice and water until smooth. Whisk in the yogurt, olive oil and honey until combined. Then stir in the garlic, dill, parsley, chives, salt, pepper, cumin and cayenne pepper.

Salad:

Place the kale on serving platter. Arrange avocado, tomatoes, carrots, cucumbers and radishes on platter with kale. Sprinkle chickpeas and Pita Croutons over top. Drizzle some Tahini Ranch Dressing over salad and serve with remaining dressing. Alternatively, toss all salad ingredients together with dressing and serve.

Recipe and photo courtesy of CBC

19/08/2025

Did you know that August's heat and humidity can make your pores appear more prominent? When temperatures rise, your skin produces more oil, and pores can become clogged and stretched, making them look bigger. The key to keeping pores from enlarging is to keep skin oil production in check!

18/08/2025

Break those barriers down! Have a great week.