Tori Wesszer Inspired: Butternut Squash, Kale & Farro Warm Bowl

Clean • West‑Coast Wellness • Cozy Autumn Nourishment

Enjoy a warm, nourishing Autumn bowl layered with chewy farro, sweet roasted butternut squash, and garlicky sautéed kale. It’s rustic, clean, and deeply comforting — the kind of West‑Coast wellness dish Tori Wesszer is known for. Cozy, golden and perfect for crisp Autumn weather.

Prep 20 min Cook 30 min Serves 4

Butternut Squash Kale and Farro Bowl with Eggs | Lemons and Basil
Butternut Squash Kale and Farro Bowl with Eggs | Lemons and Basil/lemonsandbasil.com

Ingredients

3 cups butternut squash, diced
1 tbsp olive oil
2 cups kale, chopped
1 cup farro, uncooked
2 cloves garlic, minced
1 tbsp lemon juice
1/4 cup Parmesan, grated
Salt & pepper to taste
Optional pumpkin seeds or toasted almonds

Instructions

  1. Roast the squash
    Preheat oven to 400°F (200°C). Toss squash with olive oil, salt, and pepper. Roast 20–25 minutes until golden and tender.
  2. Cook the farro
    Simmer farro in salted water for 20–25 minutes until chewy and tender. Drain and set aside.
  3. Sauté the kale
    In a skillet, sauté kale with garlic for 2–3 minutes until wilted. Season lightly with salt.
  4. Combine
    In a large bowl, toss farro, roasted squash, and sautéed kale together.
  5. Finish
    Add lemon juice, Parmesan, black pepper, and optional seeds or nuts. Toss gently and serve warm.

Beauty Benefits

  • Butternut squash — beta‑carotene for glow + collagen support
  • Kale — chlorophyll + vitamin C for brightness and detox pathways
  • Farro — whole‑grain minerals for hair + nail strength
  • Olive oil — healthy fats for moisture barrier support
  • Lemon — vitamin C for skin clarity

Health Benefits

  • High in fibre for digestion + gut‑skin balance
  • Slow‑release carbs from farro for sustained energy
  • Antioxidant‑rich greens support immunity
  • Balanced fats + whole grains for satiety
  • Naturally anti‑inflammatory ingredients

Storage

  • Refrigerate up to 4 days
  • Enjoy warm or room temperature
  • Add a splash of olive oil when reheating to refresh texture
  • Not ideal for freezing (kale softens)

Substitutions

  • Farro → quinoa, barley, brown rice
  • Kale → spinach, Swiss chard
  • Parmesan → Pecorino
  • Add‑ins: chickpeas, roasted carrots, toasted walnuts
  • Dressings: tahini‑lemon, maple‑Dijon, or herb vinaigrette

History (Editorial Style)

Warm grain bowls have deep roots in Mediterranean and Middle Eastern cooking, where whole grains like farro, barley and bulgur were used as nourishing bases for vegetables and herbs. Farro itself is an ancient grain dating back over 10,000 years — prized for its chewy texture, nutty flavour, and ability to sustain farmers and labourers through long days.

In modern North American cooking, farro became popular in the 2010s as wellness‑driven food culture shifted toward whole grains, plant‑forward meals, and rustic simplicity. This aligns perfectly with Tori Wesszer’s style: approachable, wholesome and rooted in seasonal produce.

Butternut squash entered the grain‑bowl world as Autumn cooking evolved to celebrate harvest ingredients — sweet, golden, nutrient‑dense vegetables that pair beautifully with hearty grains. Kale followed naturally, becoming a staple in West‑Coast wellness cuisine for its nutrient profile and ability to hold texture when sautéed.

Enjoy this modern version!

I’m Stacey Hobbs, thanks for reading Face by Stace! Until next time.
do you feel fabulous today?

Sweet Potato Body Polish (Homemade Beauty Recipe)

A gentle, glow‑enhancing exfoliant that smooths and hydrates Autumn skin.

This polish is creamy, warm and perfect for dry, flaky skin. Sweet potato provides natural enzymes while sugar exfoliates and oils nourish.

Beauty Benefits

  • Natural enzymes — dissolve dry skin.
  • Sugar crystals — exfoliate gently.
  • Coconut oil — deeply moisturises.
  • Beta‑carotene — supports overall skin health.
  • Warm spices (optional cinnamon) — boost circulation.

Ingredients

  • 2 tbsp mashed sweet potato
  • 2 tbsp sugar
  • 1 tbsp coconut oil
  • Optional: pinch cinnamon

Instructions

Combine ingredients. Massage onto damp skin. Rinse thoroughly.

Storage

Keeps 3–4 days refrigerated.

Substitutions

  • Replace sugar with fine salt for deeper exfoliation.
  • Replace coconut oil with olive oil for extra nourishment.

I’m Stacey Hobbs, thanks for reading Face by Stace! Until next time.
do you feel fabulous today?

Canadian Flapper Icons You May Not Have Heard Of

The American flapper has her icons — Clara Bow, Louise Brooks, Josephine Baker — but Canada had its own modern women shaping beauty, fashion, nightlife and culture in the 1920s. Their names may not widely known today, but their influence helped define the uniquely Canadian version of the Jazz Age.

1. Mary Pickford (Toronto-born) Though she became “America’s Sweetheart,” Pickford’s Canadian roots shaped her early image. Her soft curls, delicate makeup and gentle femininity influenced Canadian beauty standards far more than the bolder American flapper look.

Mary Pickford

2. Eva Tanguay (Québec) Known as “The Queen of Vaudeville,” Tanguay’s wild stage presence, sequined costumes and daring personality made her one of Canada’s earliest beauty rebels. She embodied Montréal’s bold, French‑infused glamour.

3. Alice Merton (Winnipeg) A Prairie-born dancer who became a sensation in touring jazz revues. Her waved bob and expressive makeup were copied by young women across Western Canada.

4. Berthe Jalbert (Montréal) A cabaret singer whose dramatic evening looks — dark lips, sculpted brows and French silhouettes helped define Montréal’s flapper vibe.

5. The Eaton’s “Beauty Girls” (Toronto) Not celebrities but influential. These saleswomen taught Canadian women how to apply makeup “properly,” shaping the rise of respectable cosmetics culture.

These women weren’t just performers or personalities — they were beauty leaders. Their hair, makeup and fashion choices filtered through department stores, magazines, dance halls and radio, creating a Canadian flapper identity that blended modernity with cultural nuance.

I’m Stacey Hobbs, thanks for reading Face by Stace! Until next time.
do you feel fabulous today?

Sweet Potato Overnight Repair Cream (Homemade Beauty Recipe)

A rich, restorative night cream that hydrates, brightens and supports overnight repair.

This cream is buttery, luxurious and ideal for dehydrated skin or mature skin. Sweet potato’s vitamins A and C work overnight to brighten and repair while shea butter locks in hydration.

Beauty Benefits

  • Pro‑vitamin A — supports overnight renewal.
  • Vitamin C — brightens and firms.
  • Shea butter — strengthens the barrier.
  • Jojoba oil — balances and softens.
  • Natural sugars — refine texture.

Ingredients

  • 1 tbsp mashed sweet potato
  • 1 tbsp shea butter (cold-pressed)
  • 1 tsp jojoba oil
  • Optional: 1 drop rosehip oil

Instructions

Apply a thin layer before bed. Rinse in the morning.

Storage

Keeps 3 days refrigerated.

Substitutions

  • Replace shea butter with cocoa butter for firmer texture.
  • Replace jojoba with squalane for lighter hydration.

I’m Stacey Hobbs, thanks for reading Face by Stace! Until next time.
do you feel fabulous today?

Tori Wesszer Inspired: Pancetta & Butternut Squash Pasta

Cozy • Elevated West‑Coast Comfort

Enjoy this Pancetta & Butternut Squash Pasta! A cozy, creamy pasta layered with sweet roasted butternut squash, crisp pancetta and delicious Parmesan. It’s rustic, warm and deeply comforting — the kind of elevated home‑cooking Tori Wesszer is known for. A dish that is perfect for Autumn.

Prep 15 min Cook 30 min Serves 4

Penne with Butternut Squash & Pancetta - Mini kitchen magic
Penne with Butternut Squash & Pancetta – Mini kitchen magic/minikitchenmagic.com

Ingredients

3 cups butternut squash, diced
1 tbsp olive oil
to taste salt & pepper
12 oz pasta (penne, rigatoni, or fettuccine)
6 oz pancetta, diced
2 cloves garlic, minced
1 tbsp butter
1 cup heavy cream
1 cup whole milk
1 cup Parmesan, freshly grated
1/2 tsp nutmeg
to taste black pepper
1/4 cup reserved pasta water (optional)
handful fresh parsley, chopped

Instructions

  1. Roast the squash
    Preheat oven to 400°F (200°C). Toss squash with olive oil, salt, and pepper. Roast 20–25 minutes until golden and tender.
  2. Cook the pasta
    Boil pasta in salted water until al dente. Reserve 1/4 cup pasta water, then drain.
  3. Crisp the pancetta
    In a large skillet, cook pancetta until crisp. Remove pancetta and leave drippings in the pan.
  4. Build the sauce
    Add butter to the pancetta drippings. Sauté garlic for 1 minute. Pour in cream and milk. Add nutmeg, salt, and pepper. Simmer 3–4 minutes.
  5. Add the cheese
    Stir in Parmesan until melted and silky. Thin with pasta water if needed.
  6. Combine
    Add pasta, roasted squash, and pancetta to the sauce. Toss gently to coat.
  7. Serve
    Finish with parsley, extra Parmesan, and black pepper.

Beauty Benefits

  • Butternut squash — beta‑carotene for glow + collagen support
  • Pancetta — protein for hair + nail strength
  • Parmesan — calcium for skin barrier support
  • Olive oil — healthy fats for moisture and radiance
  • Parsley — vitamin C for brightness

Health Benefits

  • Balanced fats + protein for satiety
  • Squash provides fibre + antioxidants
  • Pancetta adds protein and flavour depth
  • Parmesan offers calcium + umami
  • Cream supports sustained energy

Storage

  • Refrigerate: 3–4 days
  • Reheat gently with a splash of milk or broth
  • Not ideal for freezing (cream sauces separate)

Substitutions

  • Pancetta → prosciutto, bacon, or turkey bacon
  • Heavy cream → half‑and‑half or coconut cream
  • Parmesan → Pecorino or Grana Padano
  • Add‑ins: spinach, kale, toasted pine nuts, chili flakes
  • Pasta: penne, rigatoni, fettuccine or orecchiette

History

Pancetta‑based pasta dishes have long roots in Italian cucina povera, where cured meats were used to add richness and depth to simple, comforting meals. As Italian cooking spread globally, pancetta became a beloved ingredient in creamy pasta dishes, adding savoury warmth and crisp texture.

Butternut squash entered the pasta world more recently, becoming a favourite in modern North American and West‑Coast cooking for its natural sweetness, velvety texture, and golden colour. Its ability to roast beautifully made it a staple in autumn comfort dishes — especially those that blend rustic simplicity with wellness‑forward ingredients.

Tori Wesszer’s influence shows up in the clean, approachable, family‑friendly structure of this dish: roasted seasonal produce, simple herbs and a creamy base that feels indulgent yet wholesome. Your version elevates it with editorial refinement — balancing richness with brightness and comfort with elegance.

I’m Stacey Hobbs, thanks for reading Face by Stace! Until next time.
do you feel fabulous today?

Carrot Brightening & Anti‑Inflammatory Face Masque/Mask (Homemade Beauty Recipe)

A glow‑boosting masque that brightens dullness, calms redness and refines texture.

This masque is silky, cooling, and deeply brightening. Carrot’s beta‑carotene delivers a gentle retinol effect, while its natural antioxidants calm inflammation. Perfect for uneven tone, redness or dull Autumn skin.

Beauty Benefits

  • Beta‑carotene — supports collagen and brightens tone.
  • Vitamin C — improves clarity and firmness.
  • Anti‑inflammatory phytonutrients — reduce redness and irritation.
  • Honey — hydrates and softens.
  • Yogurt lactic acid — gently exfoliates for a smoother finish.

Ingredients

  • 2 tbsp carrot purée (steamed, blended)
  • 1 tbsp plain yogurt
  • 1 tsp honey
  • Optional: 1 drop rosehip oil

Instructions

Apply a thin layer to clean skin. Leave on 10–12 minutes. Rinse with warm water.

Storage

Keeps 48 hours refrigerated.

Substitutions

  • Replace yogurt with aloe for sensitive skin.
  • Replace honey with glycerin for vegan use.

I’m Stacey Hobbs, thanks for reading Face by Stace! Until next time.
do you feel fabulous today?