Perlier Royal Elixer Facial Serum Review


As an iFabbo member, I often look forward to trying new products and reviewing them for you guys! It’s so much fun to get a neat little care package on my doorstep. This month, I was selected to try the Royal Elixir Facial Serum from Perlier, an Italian luxury cosmetic company. FYI: They are also a cruelty free brand. I loved Perlier’s Sparkling Body Water that I received last summer, so I was really excited to try something else by the same company. 

Major features are:

  • Exclusive and innovative Youth Elixir with fresh Royal Jelly and other key botanical ingredients
  • Helps aged skin appear renewed and more youthful-looking
  • Non-irritating complex of ingredients may be used around the eye area
  • Formula in which all water has been replaced by rose distillate
  • Rose distillate has been shown to have moisturizing and toning properties
  • Formula contains approximately 70% functional key ingredients


The first thing that caught my eye was the glamorous packaging. You can see here how sleek and fancy it looks! I love the gold accents, and the product itself is actually gold, too which you can see here as well. 

The consistency of the serum was a bit thick, so I only used one pump to cover my whole face. It had a smooth feel to it, but took a little bit of time to absorb into my skin. However, despite the consistency of the product, I did enjoy the little bit of glimmer that the serum had inside.  One of my students told me I looked sparkly. How nice!

The scent isn’t anything to write home about. For some reason I really excited to be blown away by the scent. I have one other honey body butter (by another brand), that smells like honey and almonds. I kind of wanted that same scent, but that’s just my own two cents. I love when things smell the way I expect them to smell. 

After about a week and half of using this product every morning as a base to my makeup, I found  that my skin is definitely nice and smooth, but the anti-aging claims didn’t really have a factor in my review. Would you use a product like this? Have you tried Perlier products? 


 Editor’s Note: The product(s) featured in this post were provided by a representative of the company named in this post for editorial consideration.  I was not in any other way compensated for this post. All reviews are 100% honest and of my own opinion.



Celebrating with Gratitude: 27 Things

Whenever I think about how long my blog has been around, I get all giddy and goofy. I’ve been writing on this blog since 2006, and my former website launched in 2002. Wowza! I’ve documented  a few birthdays here and there, but this one’s going to be a little bit different. I’m currently drinking my morning coffee (still in pajamas) with this sense of lightness and gratitude. I’m spending the day with my Mom, Godmother, and then my fiance, and just having an overall amazing weekend. Since I began practicing Yoga and meditation two years ago (and following some of Gabrielle Bernstein’s Kundalini meditations), I’ve been working hard on ridding my life of negativity and focusing on the positive. It’s not always easy; there are always situations or people who challenge me, and it is for this reason that on my 27th birthday I would like to share with you 27 things I’m grateful for…in no particular order.  

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1. Selfies; 2. Family, friends, Keith, and all of my blog pals; 3. Yoga; 4. Gabrielle Berntstein’s Kundalini Meditations; 5. Quinoa; 6. My very challenging students of the past semester; 7. New books; 8.Long, deep breaths; 9. Morning Coffee; 10. Pigeon Pose; 11. Spring scarves; 12. Honesty; 13. New windows; 14. Fresh, salt air; 15. Pens and paper; 16. Soft, wet grass under my flip flops; 17. My curls; 18. Organizational tools; 19. The sunshine in my bedroom window at 6 a.m; 20. Being within walking distance to the shoreline; 21. My home; 22. Lent and learning how to re-cook; 23. Ped socks for flats; 24. Fountain pens; 25. The ability to run; 26. My days and nights; 27. Life and where it takes me next. 

Skinny Vegetarian Lasagna

I made this recipe for Easter Sunday dinner at Keith’s house so we could all have a healthy serving of veggies to accompany the usual Italian Easter fare (ham which I never eat, and a roast and potatoes). This recipe is virtually guilt free and can be tweaked with any veggies that you want. Though the ones I chose below have a nice pop of color and a great flavor palette! At approximately 135 (I would round to 200), calories per piece, everyone’s happy!  

Skinny Vegetarian Lasagna
Serves 10
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Cook Time
45 min
Cook Time
45 min
135 calories
16 g
33 g
5 g
6 g
2 g
182 g
474 g
6 g
0 g
3 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 135
Calories from Fat 48
% Daily Value *
Total Fat 5g
Saturated Fat 2g
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 33mg
Sodium 474mg
Total Carbohydrates 16g
Dietary Fiber 3g
Sugars 6g
Protein 6g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 1 tbsp. garlic
  2. 2 yellow squash
  3. 2 green Italian squash
  4. 2 red bell peppers
  5. 1 c. baby spinach
  6. 1 container fat free ricotta cheese
  7. 1 egg
  8. 1 c. fat free shredded mozarella
  9. 4 c. marinara sauce
  10. 1 package lasagna noodles
  11. cooking spray
  1. Bring a pot of water to a boil for the noodles. Meanwhile, begin by sauteing the garlic with about 2 tbsp of olive oil. Let the garlic brown slightly and throw in your chopped veggies. I added in some Italian spices for flavor. Cook until tender and remove from heat. Cook the lasagna noodles and lay out on foil as they finish. You will want them to be more on the al dente side so they can withstand baking.
  2. In another, small bowl, chop your spinach and mix with ricotta and the egg. Set aside.
  3. Assemble your lasagna in the following manner: spray 9×13 pan with cooking spray, spread a thin layer of sauce on the bottom of the pan. Lay down a lasagna noodle. Spread with ricotta mixture, spread with veggie mixture, spread with more sauce, and place noodle on top. Continue with ricotta, veggies, sauce, and noodle until complete. Top with 1 c. mozzarella. Bake at 375 covered for 30 minutes. Remove foil and bake for the remaining 10 minutes until cheese is melted and golden brown.

Spring 2014 Color Obsessions

I am so obsessed with Spring colors it’s not even funny! Of course, my workday wardrobe often consists of greys, blacks, and dark purples. However, I’m working on expanding my color palette and am happy to report that color and teal are back for another round this season! Last season I purchased a neat coral cardigan and my Mom got me a great scarf to go with it. This year, I’m equally in love. Below, here are some of my favorite spring colors and pieces I’m currently scouting for.


I would wear all of this together on a Friday, I’m not even going to lie. The blazer (currently I am on the hunt for a pink blazer that I don’t have to sell my soul for), and shoes are the focal points and the bangles add a nice touch. I’d probably only wear two or three. I say this outfit is a perfect casual Friday get-up since Fridays usually mean jeans, but I could probably wear this anytime throughout the week, or maybe even on Easter!

Spring Obsessions

The next things on my list that I’m loving this Spring are cardigans and funky accessories. I’m all about bright, chunky bangles and nails to match. Yes, nails are an accessory in my eyes. I’m loving Button London in Trout Pout. It looks great on short, squared off nails and is also cruelty free and vegan. (Bonus!) I’m also looking for a sweet cocktail ring to wear out like this amazing teal one. Lately, it’s been brought to my attention that Old Navy has a sweet line of accessories. I might just have to check it out. What accessories are you loving for Spring?

What I’m Eating Wednesdays

To be honest, I’m not even sure that “WIEW” is a thing…but today it is! For Lent I decided to go Vegetarian (which aligns nicely with my new cruelty free cosmetic and household status). Each year when it comes time to celebrate Lent, I try and sacrifice something challenging. This year it’s been enlightening and exciting. I’ve reignited a passion for cooking and Keith and I have spent more time together cooking different meals. He’s tried some of my vegetarian meals, too! What will happen once Lent is over? I’m not sure! We’ll just have to see. For now, feast your eyes on what I’ve been eating this week. 



Quinoa with kale, roasted red peppers, roasted eggplant, and asparagus.

Quinoa with kale, roasted red peppers, roasted eggplant, and asparagus.

photo 2

Green monster with a water base, 1 1/2 c. Kale, 1 banana, 1 tbsp. vegan raw vanilla protein powder and lots of ice.

photo 3

Tuscan vegetables (roasted red peppers, broccoli, zucchini, squash, julien carrots) rice, and marinara.

photo 4

Vegan chickpea salad (to sub for chicken salad). 1 c. chickpeas (ground in food processor), 1/2 c. hummus, 1/2 c. chopped celery, 1/2 c. carrots, 1 tsp paprika).


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