My Plastic Surgeon

06/11/2026

WORD OF THE DAY: Nymphae (NIM-fee)

DEFINITION
plural noun

Ancient anatomists named part of female anatomy after Greek nymphs.

"Nymphae" is the historical medical term for the l***a minora, taken directly from the Greek νύμφη (númphē), meaning "bride" or "nymph." Latin anatomists carried the word into formal medical vocabulary, and by the time Renaissance physicians were mapping female anatomy in detail, "nymphae" was the standard term in textbooks.

You won't hear it in modern English though. But the word didn't fully disappear. It's the reason l***aplasty is still called nymphoplasty in parts of European medical literature today, particularly in French and Spanish journals.

***aplasty

06/10/2026

Southwest Chipotle Power Bowl is when you want something meat-less, but still high in protein!

INGREDIENTS

30 ml apple cider vinegar
15 ml olive oil
5 ml chili powder
5 ml brown sugar
2 ml paprika
1 ml each salt and pepper
250 ml grated carrot
125 ml each diced sweet red and yellow pepper
15 ml finely chopped fresh cilantro
250 ml cooked quinoa
250 ml chopped purple kale
125 ml drained and rinsed canned black beans
2 green onions sliced
125 ml grated cheddar cheese
8 eggs, hard-cooked, peeled and halved
fresh cilantro leaves and lime wedges, (optional)

Chipotle Cream
125 ml chopped avocado
60 ml plain Greek yogurt
1 ml chipotle powder
15 ml lime zest
30 ml lime juice

DIRECTIONS
In a medium bowl, whisk together vinegar, oil, chili powder, brown sugar, paprika, salt and pepper. Add carrots, red and yellow peppers and cilantro. Toss to combine; set aside to marinate.

Chipotle Cream: In small food processor, combine avocado, yogurt, chipotle powder, lime zest and juice; purée.

Divide quinoa, kale and black beans among 4 bowls. Top with marinated vegetables, green onion, cheese and eggs.

Serve with a dollop of chipotle cream. Garnish with cilantro leaves and lime wedges, if using.


Recipe and photo courtesy of Get Cracking

06/09/2026

Skin cycling is trending for a reason; it helps prevent overloading your skin and supports a healthier skin barrier.

The idea is simple: rotate your actives in a 4-day cycle instead of using everything at once. For example, use exfoliating ingredients on one night, retinoids on the other, and allow recovery nights in between with hydrating, barrier-supporting products.

06/08/2026

A reminder to choose growth, confidence, and the things that move you forward. Have a great week!

06/05/2026

Love grilled cheese sandwiches? Check out the Grilled Cheese Challenge on the Lakeshore tomorrow! It's Ontario's Largest Celebration of Grilled Cheese Sandwiches. 🥪🧀

https://grilledcheesechallenge.ca

The Grilled Cheese Challenge is a Toronto street festival hosted by the Lakeshore Village BIA which takes place on Lake Shore Blvd W from Islington to 2nd St.

06/03/2026

This is Greek Salad with chickpeas is a great source of vegetarian protein. Make it the night before for lunch the next day.

INGREDIENTS
For the salad:
1 (15 ounce) can of chickpeas, rinsed and drained
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 green bell pepper, chopped
¼ cup diced red onion
15 grape tomatoes, halved (about 1 cup halved grape tomatoes)
⅓ cup pitted kalamata olives, chopped if desired
1 medium cucumber, sliced and quartered
4 ounces feta cheese, crumbled or cut into 1/2 inch cubes
For the dressing:
2 tablespoons olive oil
2 tablespoons freshly squeezed lemon juice
1 cloves garlic, minced
1 teaspoon dried oregano
freshly ground salt and pepper, to taste

DIRECTIONS
Place all salad ingredients into a large bowl and toss to combine.
In a small bowl, whisk together olive oil, lemon juice, garlic and oregano. Pour onto salad and toss again to well combine. Taste and add salt and pepper as you'd like.
Place in refrigerator for 1 hour to marinate, or serve immediately. Salad is best enjoyed within 2-3 days after making.



Recipe and photo courtesy of Ambitious Kitchen

06/02/2026

That post-cleanse feeling of “tight” skin? Your skin may actually be dehydrated.

Applying moisturizer while your skin is still slightly damp helps trap hydration more effectively and supports a healthier skin barrier. The result is skin that looks smoother, plumper, and more hydrated throughout the day.

06/01/2026

Becoming who you want to be doesn’t happen by accident. Have a great week!

05/29/2026

Looking for something to do tomorrow? Canada’s National Ballet School is holding its annual Block Party. Enjoy free events, like performances and ballet drop in classes!

On June 3, 2023, Canada’s National Ballet School welcomed more than 3,000 guests to the second annual NBS Block Party – the keystone event of Dancing Opens Doors.

05/27/2026

This one-pot meal is called Chicken Vesuvio, and apparently takes just half an hour. Let us know if that's how long it took for you!

INGREDIENTS

4 (6-ounce) boneless, skinless chicken breasts
Salt and freshly ground black pepper
2 tablespoons olive oil
1 1/2 pounds red baby potatoes scrubbed and halved (see note 1)
2 cloves garlic minced
1 teaspoon minced fresh rosemary
1/2 teaspoon dried oregano
1 1/2 cups chicken broth
1/2 cup dry white wine or chicken broth
1 cup frozen peas thawed
2 tablespoons butter
2 teaspoons lemon juice

DIRECTIONS

Dry the chicken breasts with a paper towel, then season with salt and pepper. In a large, non-stick skillet over medium-high heat, heat 1 tablespoon of oil until just smoking. Cook the chicken until golden brown on both sides, about 5 minutes, flipping halfway through. Transfer the chicken to a plate and keep warm.
In the same skillet, heat the remaining 1 tablespoon of oil over medium heat until shimmering. Add potatoes to the skillet, cut side down, and cook until golden brown, about 7 minutes.
Stir in the garlic, rosemary, oregano, and ½ teaspoon of salt, and cook until fragrant, about 30 seconds. Stir in the broth and deglaze the pan with the wine, scraping up any brown bits on the bottom of the pan.
Return the chicken to the pan, along with any juices. Bring to a simmer and cook, uncovered, until the thickest part of the chicken breast is done (165 degrees on an internal thermometer). Transfer the chicken and the potatoes to a serving dish and tent with foil.
Increase the heat to medium-high and cook the sauce until it reduces to about 1 cup, approximately 5 minutes. Stir in the peas and cook until heated, about 1 minute.

Turn off the heat and whisk in the butter and the lemon juice, and season with salt and pepper to taste. Pour the sauce over the chicken and potatoes and serve.



Recipe and photo courtesy of Culinary Hill