Healthy Skin Recipes

Sometimes finding the inspiration to maintain a clean diet is the hardest thing to do! Especially when the winter weather approaches, however it’s what these naughty treats do to our skin that is a real problem.

The phrase “you are what you eat” sometimes is more true that we realise… never fear we have plenty of recipes here for you!

BREAKFAST:

ANTI-INFLAMMATORY SPICED BLUEBERRY WALNUT SMOOTHIE

PREP TIME 5 mins – TOTAL TIME 5 mins

INGREDIENTS:
  • 1 cup homemade walnut milk*
  • 1 cup frozen wild blueberries (organic if possible)
  • 1 tablespoon freshly ground flax seeds
  • 1 tablespoon molasses
  • 1 teaspoon ground cinnamon
  • handful of ice cubes (optional)

INSTRUCTIONS

  1. Add all of the ingredients to a high speed blender and blend until smooth.
  2. Pour into your favorite glass and enjoy!

LUNCH:

KALE SALAD WITH LEMON VINGARETTE

INGREDIENTS:

  • 4 cups chopped kale
  • 1 avocado, diced
  • 1/2 cup cooked quinoa
  • 1/2 cup pomegranate arils
  • 1/2 cup chopped pecans
  • 1/4 cup crumbled goat cheese

FOR THE MEYER LEMON VINAIGRETTE

  • 1/4 cup olive oil
  • 1/4 cup apple cider vinegar
  • 3 tablespoons freshly squeezed Meyer lemon juice
  • Zest of 1 Meyer lemon
  • 1 tablespoon sugar

DIRECTIONS:

  1. To make the vinaigrette, whisk together olive oil, apple cider vinegar, lemon juice, lemon zest and sugar in a small bowl; set aside.
  2. To assemble the salad, place kale in a large bowl; top with avocado, quinoa, pomegranate arils, pecans and goat cheese. Pour the dressing on top of the salad and gently toss to combine.
  3. Serve immediately.

DINNER:

BLACK BEAN SWEET POTATO CHILI

INGREDIENTS:

  • 1 tablespoon plus 2 teaspoons extra-virgin olive oil
  • 1 medium-large sweet potato, peeled and diced
  • 1 large red onion, diced
  • 4 cloves garlic, minced
  • 2 tablespoons chili powder
  • ½ teaspoon ground chipotle pepper
  • ½ teaspoon ground cumin
  • 1/4 teaspoon salt
  • 3 ½ cups vegetable stock
  • 1 15-ounce cans black beans, rinsed
  • 1 14.5-ounce can diced tomatoes
  • ½ cup dried quinoa
  • 4 teaspoons lime juice
  • serving suggestions: avocado, cilantro, crema, cheese

DIRECTIONS:

  1. Heat a large heavy bottom pot with the oil over medium high heat.
  2. Add the sweet potato and onion and cook for about 5 minutes, until the onion if softened.
  3. Add the garlic, chili powder, chipotle, cumin and salt and stir to combine.
  4. Add the stock, tomatoes, black beans and quinoa and bring the mixture to a boil. Stir everything to combine.
  5. Cover the pot and reduce the heat to maintain a gentle simmer.
  6. Cook for 30-40 minutes until the quinoa is fully cooked and the sweet potatoes are soft and the entire mixture is slightly thick like a chili.
  7. Add the lime juice and remove the pot from the heat. Season with salt as needed.
  8. Garnish with avocado, cilantro, crema or cheese before serving.

Good Luck! We can’t wait to see you tag us in your recipe creations.

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