Skincare, Wellness

Why I Discarded My Skincare Products

Not many people do, but I enjoyed my best skin during my teen years. I never got acne and I was too lazy to slather any products on my skin. I washed my face with the same soap that I washed my hands with and that was that.

Fast forward to turning 16 and moving to the US, I discovered a whole new world of skincare: cleansers, moisturizers, oils, wipes, serums, and whatnot. I gaped at drugstore aisles stacked with “promising” products, but was still largely unaffected by the marketing because I had no skin concerns to treat.

That changed in my senior year of undergrad for two reasons. Number one: I got acne for the first time in my life because of the stress of being *potentially* unemployed after graduation (silly me). Number two: I discovered the world of YouTube beauty gurus who made me aware of skincare “problems” I never previously considered, for example “pores”–aren’t we just supposed to have pores?

Top the stress of finding employment with the stress of planning my wedding, which was scheduled six months after my graduation, and you have a manic 22-year-old trying to do it all. In those months of vulnerability, I broke my bank buying every product the YouTube beauty gurus swore by. Nothing changed the state of my skin. I remember sitting with my mom and friends with an egg white mask on my face a day before the wedding. In retrospect, that is hilarious.

After the wedding, I moved to Amsterdam and finally did what I should have in the first place for treating acne. I saw a dermatologist. Within a month of proper treatment, my acne was gone. Phew. At that point I should have stopped using the products I was using, but I did not in hopes to treat hyper-pigmentation left from the acne.

Fast forward to the beginning of this year when I was diagnosed with a rare skin illness. It was clear that the illness was not prompted by the products I was using, nonetheless it made me curious to learn about what makes up the products I slather on my skin day and night. I was startled to find so many questionable chemicals in my everyday skincare products. I asked myself if those chemicals were doing anything significant for my skin, and the answer was a resounding no. So, I decided to throw out nearly all of my skincare products.

A list of all products I have thrown out (and why) is on my Instagram story highlights for anyone interested. In this post, I want to share a more general overview of chemicals that I found in my skincare products and the resources I used to identify those chemicals. There is a ton of conflicting information online, so let’s try and walk through it step by step in this post?

Here are the most common potentially harmful chemicals that I found in all of my skincare (each name is linked to the Skin Deep database of the Environmental Working Group):

1. Sodium laurel sulphate

*most common foaming agent in personal care products *known skin irritant *read more here and here 

2. Parabens (methyl, propyl, butyl, and more)

*common preservative *strongly evidenced to disrupt the human endocrine system among other concerns *read more here  and here

3. Polyethylene Glycol (PEGs)

*mixture of various compounds *used as an emollient and emulsifier *often contaminated with toxic impurities like Ethylene Oxide and 1.4 Dioxane, which are strongly linked to cancer * read more here

4. Fragrance/Perfume

*mixture of “secret” chemicals used to scent personal care products *linked to allergies, immune toxicity, carrying carcinogens, dermatitis, and more *read more here and here

5. Urea

*used as a preservative *although a natural compound, most urea used in cosmetics is man-made in labs *releases formaldehyde, a known carcinogen *read more here

6. Silicones (ending with cone or siloxane)

*not necessarily toxic to the human body, but proven to increase absorption of ingredients that may be toxic *pore-clogging *non-bio degradable, so toxic to the environment

7. Propylene Glycol

*linked to organ system toxicity *proven to increase absorption of ingredients that may be toxic *classified skin irritant *read more here and here

Several studies conclude that chemicals like sulphates, PEGs, parabens, and fragrance are harmful, whereas others declare that those chemicals–as long as used in small amounts–are not harmful.

What are small amounts though? At least, I do not know. And in all honestly, most of the products I discarded had questionable chemicals listed within the first six ingredients. The ingredients of a label are listed according to their concentration in the product, so first listed ingredient is supposed to have the highest quantity and the last ingredient the lowest.

Oftentimes brands hype up the product by one miraculous natural ingredient, making us believe that the ingredient largely makes up the product. For example, one product I discarded is the Kiehl’s Ultra Facial Cream. If you see the picture on the left from Kiehl’s website, the key ingredients  of the cream are Antarcticine and Imperata Cylindrica. Now look at the picture on the right which is the list of full ingredients. The “key ingredients” come much after questionable chemicals. Why do we need a larger amount of chemicals to preserve a smaller amount of natural ingredients?

Similarly, oftentimes the packaging of a product claims it is 100% natural or organic. Considering the packaging in the beauty industry is not regulated, those claims do not have to be true. It is therefore important to check the list of ingredients to validate the claims on the packaging.

One brand that I am conflicted about is Lush. I have loved using their products. They are marketed as if they are “straight from the tree,” an insta follower of mine Sundus aptly puts. That is unfortunately not true. If you look at the ingredients of a Lush product, you will find parabens. For example, this pictures contains the list of ingredients for Lush’s Sympathy for Skin body lotion.

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It contains four questionable ingredients: Triethanolamine, Methyparaben, Fragrance, and Propylparaben. The Skin Deep database of the Environmental Working group classifies these ingredients as toxic both to the environment and the human body. Lush claims that it uses those parabens in quantities that are not harmful. That may or may not be true. I wish I had a definitive answer. I have not thrown out my Lush body lotion because the chemicals appear towards the end of the ingredient list, but I am not sure if I will repurchase my Lush products that contain controversial chemicals.

One reason why I am wary of the “quantity” argument is that one product may contain the quantity suitable for daily use, but let’s be real. How many products do we use on a daily basis? Far too many! The cumulative amount of ingredients from all the products we are feeding our bodies may be far greater than the suitable amount.

What is the bottom line? Personally, I do not think products filled with a long list of chemicals are worth my hard-earned money. The chemicals in our personal care products not only impact our skin, but also our internal organs like respiratory, reproductive, and endocrine. May be it is not a coincidence after all that more than half of my circle of friends is battling PCOS or some other kind of hormonal imbalance?

That said, I strongly believe in the “to each their own” philosophy. That is why the links I have added in this post are balanced not sensational, so all of you can make informed decisions for yourself. I am not 100% toxic-free in my personal care products, but I do want to slowly start taking away chemicals from my lifestyle.

When I threw out everything, I went to using apple cider vinegar as a deodorant, castille soap as my body and face cleanser, and coconut oil as a body and face moisturizer. That may be stretching it too far, but hey, I was afraid and wanted to do my body good. Since then, however, I have been doing research on natural skincare brands and will be sharing my findings in a later post. 🙂

Until then, hope you have found this post helpful. If you have questions or comments, feel free to share them so we all can educate ourselves better.


One-Bowl Healthy Banana Muffins



The sight of fully ripe bananas calls for baked banana goodness. So, I had to oblige when I saw a bunch of bananas in their full glory on the kitchen counter. This time, however, I wanted to try something different than banana bread. As heart-warming as a loaf of banana bread is, sometimes I am too lazy to slice it and then individually wrap each slice in cling wrap for breakfast on the go. Muffins, on the other hand, are easy-peasy for this lazy girl–especially if they require just one-bowl.

I used this recipe with a few tweaks of my own like switching to coconut oil and reducing the honey content. It turned out pretty darn good–the muffins were dense, hearty, and sufficiently sweet and moist from the honey and mashed bananas.

Serves 12


  • Wholewheat flour (2 cups)
  • Oats (1/4 cup)
  • Baking soda (1 tsp)
  • Cinnamon (1/2 tsp)
  • Sea salt (1/2 tsp)
  • Mashed bananas (3)
  • Eggs (2)
  • Organic honey (1/3 cup)
  • Cocount oil, melted (1/3 cup)
  • Fat-free milk (1/4 cup)
  • Vanilla extract (1 tsp)


  • Preheat oven to 350F/180C. Grease a muffin tin with coconut oil or line with liners.
  • In a large bowl, mix the mashed bananas, eggs, honey, coconut oil, milk, and vanilla extract.
  • Add flour, oats, baking soda, cinnamon, and salt to the bowl. Give it a good mix, but don’t over-mix. You could fold in chocolate chips, dried fruit, or nuts if your heart desires.
  • Divide the batter into 12 muffin moulds. You could sprinkle oats, cinnamon, and/or sugar on top if you want to be extra like yours truly.
  • Bake muffins for 20 minutes or until a toothpick inserted in the middle of a muffin comes out clean.

    banana muffins


Chicken Tikka Drumsticks


Without complaining about how the South Asian diaspora has transformed my childhood favourite BBQ item chicken tikka into a saucy, messy staple takeaway item “chicken tikka masala,” I shall begin writing this post.

As a child, chicken tikka with paratha (fried flat bread that looks like this) was my most anticipated meal all week. My father used to honk the horn after reaching home on Friday evening, and myself, my three siblings, and my mother would quickly get into the car and be on our way to eat some BBQ. As we grew older, we would also BBQ chicken tikkas for family picnics by the beach or on cool winter evenings at our roof terrace. Such beautiful memories!


I have always loved the charred flavor of a delicious chicken tikka. Full disclosure, this recipe will not give the taste of a Pakistani streetside chicken tikka because a) it is not made in open air on a charcoal grill b) it is meant to be clean so it does not use a lot of oil. That said, I think it comes pretty close to the taste of a juicy BBQ-ed chicken tikka, but with a lot less mess and time, and a ton more convenience.

I use drumsticks for this recipe instead of full chicken leg quarters because drumsticks are easier to work with. And I like to pair them with brown rice and some yogurt or coriander chutney. The meat from the drumsticks can also be used to make a killer chicken tikka salad (see tips for more). It was actually this salad that I posted in my insta story, prompting several requests for the recipe. So without further boring you with my incoherent stories, I will get down to the deets of how you cook up this deliciousness.


Don’t mind the Fresh face mask container…I tend to recycle pretty much everything and these little containers are best to carry sauces for lunch to work.


How delicious does that look? I love myself on days that I have healthy lunches at work. Yay to Sunday meal-prep.

Serves 2


  • Yogurt (3tbsp)
  • Tandoori masala (2tbsp)*
  • Garlic powder (1tsp)*
  • Organic skinless drumsticks (4)
  • Lemon, juiced (2)
  • Olive oil (1tsp)


  • Mix the tandoori masala & garlic powder in the yogurt.
  • Place diagonal slits on the drumsticks.
  • Marinate the drumsticks in the spiced yogurt. Also add oil and lemon juice at this point.
  • Leave in the refrigerator overnight for maximum flavor, or for at least half an hour.
  • Preheat the oven to 425F/220C and bake for 40 minutes flipping the drumsticks halfway through.


  • I used this store-bought tandoori masala, but I have also tried this recipe with homemade tandoori masala and it works just fine. The recipe for the homemade tandoori masala is here.
  • If you don’t have garlic powder, you can use two garlic cloves minced.
  • The meat from the drumsticks is delicious with mixed greens, quinoa, and some greek yogurt as dressing for a “chicken tikka salad.”
  • In a food processor, pulse 1 cup of mint and coriander, 2 cloves of garlic, 1 lemon juiced, and 2 green chillies. You will have yourself the best chutney to serve with these chicken tikka drumsticks.

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Chia Pudding Breakfast

I am rather late to the chia pudding bandwagon, but I have to say that I am thoroughly enjoying this discovery for breakfasts. Last night, I decided to make some overnight chia pudding to take with me this morning. It literally takes two minutes to make and in the morning it is ready to be thrown into the bag before closing the door behind you.


Today when I posted this picture of my chia pudding in my insta story, I received a ton of messages asking for the recipe of the pudding. I honestly was not anticipating this much interest that is why I did not take blog-worthy pictures of the recipe with my DSLR. So, I am just going to share the pictures I took from my iPhone 8 plus this morning—they are not too bad either, and it is the taste that counts, right?

Let’s keep this post short and simple since it is Monday night, after all. On that Monday note, hope you all had a lovely start to the new week, and will try this chia pudding recipe as a breakfast option. The recipe includes how I make the base for the pudding. Read tips to learn more about customizing the puddings for variety. 🙂


  • Chia seeds (2tbsp)
  • Fat-free milk (1/2 cup)*
  • Vanilla essence (1tsp)
  • Maple syrup (1tsp)*


  • Combine all ingredients in a container and place in the refrigerator overnight or until chia seeds swell up (about four hours).


  • You could use any milk, including dairy and plant-based varieties.
  • Maple syrup was my choice, but you could use agave syrup or honey as well.
  • This chia pudding can be topped with any toppings of your choice. I used fresh banana and blueberry before, but this time I thawed ¼ cup frozen cranberries in the microwave for 1 minute and added them to the chia mixture before refrigerating it. Overnight, the juice from thawed cranberries released into the pudding making it extra delicious. You could try this with any kind of berries.

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Yellow Split Pea & Spinach Dal

When I started this blog in June last year, the very first recipe I posted was of dal, a South Asian lentil stew that can be enjoyed with bread or rice. I used yellow and red lentils for the recipe–that’s how my mother cooked the staple dal during my childhood. Recently, however, I have been experimenting with different kinds of lentils to create a recipe which is more forgiving in terms of oil. You will know what I mean if you have seen your mother temper the dal with copious amounts of ghee (clarified butter) or oil because “that is where the taste lies.” One cannot argue with a Punjabi mother about ghee, but one can create her own recipe.


And I think I have finally nailed down the balance between clean, tasty and the oil requirement. The lentils I used in this recipe are the yellow split pea lentils, which are packed with protein (20 grams/1cup) and a ton of flavor. I also snuck in some spinach into the dal, and that only enhanced the taste. This dal recipe only uses 1tbsp of oil yet the result is creamy and hearty. 🙂 It is also low on salt and relies on lemon juice for the flavor. You may add table salt if you like, of course.

To make the yellow split pea dal, or chana dal as Pakistanis would know, I pre-cooked my lentils and refrigerated them. This saves me time on week nights and helps make the recipe in about 20 minutes. If you prefer, you could also use canned lentils, but if you do, make sure to buy great quality ones without the synthetic taste and chemical treatments. If you boil the lentils, just boil with a sprinkle of salt until tender–about thirty minutes–and drain the excess water. I prefer soaking the lentils for an hour or so before cooking them–that reduces the cooking time and also removes anti-nutrients that may cause gas and other digestive issues.

Below is the recipe with a full nutrition profile. If you have questions, feel free to share in the comments or direct message. I hope you will give this simple, flavor and nutritious recipe a try. 🙂


Serves 3


  • Canola oil (1tbsp)
  • Onion (1 chopped)
  • Garlic (2 cloves–minced)
  • Ginger (1tsp–grated)
  • Tomatoes (2 chopped or 1/4 cup canned)
  • Green chillies (2 chopped)
  • Red chili powder (1tsp)
  • Cumin powder (1/2 tsp)
  • Turmeric powder (1/4 tsp)
  • Himalayan pink salt (generous sprinkle)
  • Baby spinach (1 cup packed)
  • Yellow split peas (1 cup boiled/canned)
  • Water (3 cups)
  • Lemon (1–juiced)
  • Coriander sprigs (6-10–chopped)


  • Sauté the onion in oil until golden brown.
  • Add ginger & garlic and sauté until fragrant. If the mixture sticks, use a splash of water to deglaze the pan instead of more oil.
  • Now add tomatoes and green chillies, as well as all the spices. Cook for a couple of minutes. Again, add water to deglaze the pan if needed.
  • When the oil separates from this mixture (about 2 minutes), add the cooked/canned lentils and the baby spinach.
  • Stir for about 2-3 minutes, add the water, and let it cook covered for 5-8 minutes until everything is well combined.
  • Garnish with lemon juice and coriander and serve alongside bread, rice, or quinoa. I had mine with brown rice and a mixed greens and cucumber salad. 🙂

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Fit & Flare

I am all about a great form-fitted dress, but something has to be said about the comfort fit and flare dresses offer. I have had one from Banana Republic in a beautiful navy color for over a year. I have reached for that dress more often than I thought I would. It is one of the easiest pieces to style–no fuss about wearing selective underpants or tucking in tummy after lunch as is with form-fitted dresses.


So, when I first spotted this beautiful fit and flare dress in a thick knit (and under €100!) at a Monsoon store in London last December, I was at least sold on its wearability. My reluctance was regarding the brand and fabric quality because I had not known about Monsoon until the second I spontaneously walked into the store to pass time while my friend picked up a gift for some baby shower she had to attend.

When I entered the fitting room, I wanted to love this dress so badly. And that is exactly what happened. The material of the dress is unbelievably soft, yet thick enough to keep you warm in London/Amsterdam winters. I especially loved the blue jacquard detailing–it adds character to the dress without making it over the top for office environments. If you happen to work in a business formal setting, you could pair the dress with a black blazer. If not, you could get away with a flattering pair of tights and heels of your choice like I did!


That is all for today! Hope everyone reading is having a great weekend so far. 🙂


Monsoon Joanna Jacquard Fit & Flare Dress

Dune London Courtnee Cross Strap Kitten Heels (also available here)

Michael Kors Black Clutch (no longer sold, but I tracked down a Poshmark listing here)


Egg & Veggie Muffins

Muffin purists will likely roll their eyes over this recipe since it is a savoury take on the traditionally sweet muffins. But I promise these are worth a try, if not for their convenience and deliciousness then for their nutritional value (hello there, protein). If by the end of the post, I still have not convinced you that these Egg Muffins are worth trying, you could check out these one-bowl Carrot Cake and Oatmeal-Blueberry muffins I previously posted on the blog.

I do not remember when I first became acquainted with the idea of egg muffins, but it sure has been life changing. When I started working fulltime, I could no longer find the time to make a nice omelette or egg scramble in the morning. As much as I would like my mornings to be calm and peaceful like those morning routine videos on YouTube, reality is they are not. Consequently, I try to simplify as many of my morning tasks as possible, breakfast included.


If I anticipate my mornings to be rushed due to early meetings or travel then instead of prepping my usual smoothie bags, which would still need blending with milk, I prepare these egg muffins that I can grab and go without any fuss. These especially came in handy last week after my Nutribullet of two years decided to bid farewell. Sigh.

Besides their convenience and nutritional value, I also love these muffins for their versatility. You can choose whichever vegetable and cheese options your heart desires and the end result will still be delicious. You could also create a variety to choose from in the mornings–as a cheesy friend of mine used to say “variety is the spice of life.” I divided half of my batch into broccoli and cheddar and the other half into onion, bell pepper, and spinach. Yum, right?



Below is the recipe I follow to make 8 egg muffins. You can be as creative as you like with seasonings and stir-ins.


  • Organic eggs (6)
  • Fat-free milk, or any milk of your choice (1/4 cup/60ml)
  • Salt, black pepper, garlic powder (to taste)
  • Red bell pepper (1/2cup chopped)
  • Broccoli florets (1/2 cup)
  • Shallot (1 chopped)
  • Spinach (3/4 cup packed)
  • Cheddar (1/4 cup shredded)
  • Extra virgin olive oil (1tsp)


  • Preheat the oven to 375F/200C.
  • Beat the eggs together with milk until well-combined.
  • Season with salt, black pepper, and garlic powder. You could leave out the garlic powder, but I love a garlicky undertone in my eggs.
  • Grease 8 muffin moulds with oil.
  • Cover 2/3rd of the moulds with the veggie & cheese combo of your choice. I used broccoli and cheddar as one combination and the rest of veggies as another.
  • Pour the egg mixture in all 8 moulds. Try to keep it at the 2/3rd mark because the eggs will rise and fluff up.
  • Bake for 20 minutes in the pre-heated oven.

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