Thursday, October 24, 2013

Feed Your Beauty: Sweet Potato and Black Bean Taquitos

The pumpkin-colored hue of sweet potatoes not only look pretty on your Fall dinner plate, BUT that gorgeous orange shade actually indicates that this food is full of beta carotene which does wonders for your complexion!  Beta carotene helps to defend the skin against damage from sun exposure.  So after a long, warm summer it’s time to get a little beta carotene in your system this fall with this delicious recipe for Sweet Potato and Black Bean Taquitos!


sweet potato and black bean taquitos recipe


2 heaping cups cooked sweet potatoes, cubed

1 can black beans, rinsed and drained

1 cup corn

1 cup shredded sharp cheddar cheese

4 ounces cream cheese, melted

2/3 cup salsa (like Green Mountan Gringo)

1 teaspoon chile powder

1/2 teaspoon ground cumin

1/2 teaspoon salt and a couple dashes pepper

10 (8-inch) flour tortillas

1 tablespoon melted butter

1 tablespoon olive oil

sour cream, guacamole or ranch dressing, for serving



In a large mixing bowl gently toss the sweet potatoes, black beans, corn and cheese together. In a separate small bowl mix the cream cheese, salsa, chile powder, cumin and salt/pepper together. Pour over the sweet potato mixture and toss until well combined.


Preheat oven to 375 degrees F. Line a large baking sheet with parchment or grease lightly with oil.


Working one at a time scoop up 1/3 cup of the mixture and place it on the lower third of the tortilla – spread it out in a log shape and roll up tightly – place seam side down on the baking sheet. Repeat until all the filling is used.


Mix the butter and oil together then brush over the tortillas with a pastry brush. Bake 15 minutes until lightly golden.
Serve with your choice of sour cream, guacamole or ranch dressing for dipping.


Source: Cinnamon, Spice, and Everything Nice

Monday, October 21, 2013

Feed Your Beauty: Homemade Hummus

Not that long ago we gave you one amazing hummus recipe and told you all about how garbanzo beans are high in hemoglobin which helps to keep your skin looking radiant!  And since we love hummus so much, and we love glowing skin, we were beyond excited when we found this incredible homemade hummus guide which offers THIRTEEN different varieties of hummus that you can make at home in a few simple steps!  Now you don’t have any excuses… pick one, or all, of these hummus varieties for a snack that tastes great, fills you up, and leaves your skin oxygen rich and radiant!
hummus guide

Friday, October 11, 2013

Feed Your Beauty: Slow Cooker Pumpkin Chili

We’ve already discussed a little bit about the benefits of pumpkin for your skin but what we forgot to mention was that pumpkin is also full of Zinc which is great for acne sufferers because it helps to control the hormone levels and oil production, as well as assist with healing of the skin!  So go ahead and cozy up to a bowl of this Slow Cooker Pumpkin Chili! We’d love to keep talking about it, but the….soup…is…calling…. our…..SLURP!


pumpkin chili

1 pound lean ground beef
1 pound lean ground turkey
1 large onion, diced
1 red bell pepper, diced
2 (15 ounce) cans kidney beans, drained
1 (46 fluid ounce) can tomato juice
1 (28 ounce) can peeled and diced tomatoes with juice
1 (15 ounce) can pumpkin puree
1 tablespoon pumpkin pie spice
1 tablespoon chili powder (or adjusted to your own level of heat)
2 tablespoons brown sugar



In a large pot over medium heat, cook beef and ground turkey until brown; drain.
Stir in onion and bell pepper and cook 5 minutes. Transfer ingredients to your slow cooker.
Add in beans, tomato juice, diced tomatoes and pumpkin puree.
Season with pumpkin pie spice, chili powder and sugar.
Put lid on slow cooker and cook on low for 4-6 hours.
Serve in bowls with a variety of your favorite toppings.


Source: Mom Advice
Wednesday, October 9, 2013

Feed Your Beauty: Shaved Fennel, Apple and Crispy Quinoa

We are crazy for fennel! Not only does it have a unique flavor but it does wonders for your skin! It’s antiseptic and diuretic, which helps to alleviate puffiness in your skin and decrease oil.  So when we came across this light and delicious recipe for Shaved Fennel, Apple and Crispy Quinoa we just had to share it! Give it a try…


shaved fennel salad



Salad Ingredients
1/2 cup uncooked red quinoa
1 cup veggie broth (low sodium is fine if preferred)
1 small fennel bulb, trimmed
1 honeycrisp apple
2 cups mixed greens, rinsed and dried
2 tablespoons olive oil
Kosher salt


Dressing Ingredients
3 tablespoons Greek yogurt
1 tablespoon Dijon mustard
2 teaspoons honey
1/4 cup extra virgin olive oil
Juice of 1/2 a lemon
Kosher salt



1. To cook the quinoa, add the veggie broth to a pot and bring to a boil.  Stir in the quinoa, cover and reduce heat to medium low.  Simmer until all the veggie broth has been absorbed, approximately 15 minutes.  Remove from heat and let cool.


2. While the quinoa is cooking, prepare the rest of the salad.  Place the greens on a platter.  Using the mandoline, thinly slice the fennel bulb and apple. Drizzle a little lemon juice on top of the apple slices so they don’t brown.  Decorate the greens with the fennel and apple and set aside.


3. Next, make the dressing by whisking together the greek yogurt, Dijon mustard, and honey.  Transfer the yogurt mixture into a salad dressing shaker and add 1/4 cup olive oil, lemon juice, and 1/4 teaspoon of Kosher salt.  Shake vigorously for 10 seconds.


4. Once the quinoa is done cooking, open the pot lid and let rest for 2 minutes.


5. Add 2 tablespoons olive oil to a medium sauté pan.  Set over medium-high heat.  Once the oil has heated, add the quinoa to the pan and spread out across the surface.  Refrain from stirring as this will allow the quinoa to crisp up.  After 2-3 minutes, give the quinoa a stir and cook for another 4-5 minutes. Season with 1/4 teaspoon of Kosher salt.  Remove from heat.


6. Using a spoon, sprinkled the quinoa on top of the sliced fennel and apple.  Drizzle dressing on top and serve.


Source: A Thought For Food

Tuesday, September 24, 2013

Feed Your Beauty: Perfect Hummus

Iron is required by your body to make hemoglobin. What’s hemoglobin you ask? Hemoglobin is a molecule in your blood that helps carry oxygen rich red blood cells from your lungs to all parts of your body (including your skin cells and facial muscles). When your skin is properly supplied with oxygen rich blood, your skin will look more radiant and rosy! Cue garbanzo beans; they are high in iron and therefore eating them can lead to glowing skin!  And since garbanzo beans are the main ingredient in hummus we just couldn’t resist sharing this simple and delicious recipe for the “Perfect Hummus!”  Enjoy!


perfect hummus


1 large can of garbanzo beans (about 2 cups), drained and rinsed
1/4 cup olive oil
2-3 garlic cloves, peeled
1/4 cup lemon juice
2 tbsp tahini
salt, to taste (I use 1 to 1-1/2 tsp of sea salt)
water, as desired



Combine all ingredients in the food processor and puree, adding water as needed to reach desired consistency.


Source: Foodess

Thursday, September 19, 2013

Feed Your Beauty: Pureed White Bean Soup

White beans are high in Magnesium… and Magnesium is super important for keeping your skin healthy! Here’s the skinny: Magnesium is an anti-allergen that can help to protect skin from rashes that are caused by allergies. In addition, Magnesium can also help to heal damaged skin cells!  So when we found this delicious recipe for Pureed White Bean Soup we knew you’d need it just as much as we did. Cool weather is around the corner, so get cozy with a bowl of this soup and let your body (and skin) soak up all the nutritional benefits!


pureed white bean soup


For Roasted Tomatoes

1 tbsp olive oil
2 cups cherry tomatoes


For White Bean Soup

6 slices bacon
3 tbsp olive oil
1 onion, finely chopped
2 cloves garlic, minced
1 19-oz (540 mL) can white beans (navy or cannellini beans), drained and rinsed
3 cups chicken broth
Salt and pepper
2 tbsp minced chives, optional



Preheat oven to 400 degrees. Toss cherry tomatoes with oil and spread on a baking sheet. Roast about 30 minutes, until wilted and caramelized.
Meanwhile, cook bacon until crisp. Drain on paper towels, then crumble.
Heat olive oil in a medium saucepan over medium heat. Add onion and cook until softened, but not browned, about 5 minutes. Add garlic and cook 1 minute. Stir in white beans and broth; bring to a simmer.
Puree the soup using an immersion blender, or by transferring it in batches to a regular blender. Season well with salt and pepper.
Serve topped with roasted tomatoes, crumbled bacon and minced chives.


Source: Foodess

Friday, September 13, 2013

Feed Your Beauty: Butternut Squash Macaroni and Cheese

The cold months are coming, which means comfort food like…..Mac & Cheese! We think if you’re going to go for it, might as well add a little something skinful in there!  Which is why we love this recipe for Butternut Squash Macaroni and Cheese.  Butternut squash is loaded with Vitamin A… and Vitamin A helps keep your skin’s pH on the acidic side (just enough to keep bacteria at bay) and promotes cell turnover, so your skin doesn’t become dry, rough, and scaly. This recipe will definitely come in handy as the weather starts to get colder!


So go ahead and indulge in this incredibly skinful dish…


butternut squash macaroni and cheese recipe



¾ lb (340 g) penne or elbow macaroni
4 tbsp butter
½ medium onion, finely chopped
1 clove garlic, minced
4 tbsp flour
2½ cups milk
10 ounces (2½ cups) shredded cheddar cheese, or a combination of cheddar and gruyere
1 cup cooked, pureed butternut squash (see cooking note above), from ½ medium squash
⅛ tsp nutmeg
⅛ tsp pepper
salt, to taste


For topping

1 cup fresh breadcrumbs or panko
2 tbsp minced fresh parsley (or 1 tsp dried)
1 tsp lemon zest, optional
2 tbsp melted butter
½ cup (2 ounces) shredded cheddar cheese



Preheat oven to 375 degrees.
Cook pasta in a large pot of salted, boiling water until al dente (for elbow macaroni, that’s about 7 minutes, for penne, more like 10). Drain and set aside.
Meanwhile, melt butter in a large saucepan over medium heat. Add onion and cook until softened, about 3 minutes. Add garlic and cook 30 seconds. Add flour and cook, stirring constantly, 1 minute. Gradually whisk in milk, a bit at a time.
Bring sauce to a boil over medium-high heat, then reduce to low and cook until thickened slightly, about 5 minutes.
Add shredded cheese, whisking until smooth. Whisk in butternut squash puree, nutmeg, pepper, and salt to taste. Add pasta to the sauce and stir to evenly coat. Transfer pasta to a buttered 2 quart (2 litre) baking dish.
In a medium bowl, combine all topping ingredients and sprinkle evenly over pasta. Transfer dish to oven and bake until topping is golden and sauce is bubbling at edges, about 20 minutes.


Source: Foodess

Tuesday, September 10, 2013

Feed Your Beauty: Peanut Butter Granola Bars

We don’t know about you but around 4pm we get the craving for a little snack!  So why not reach for a treat that is delicious, filling, AND has benefits for your skin!  Insert Peanut Butter Granola Bars!  Check out the recipe below for a granola bar that you can make at home that is full of oats!  We love oats because not only do they taste good BUT they are also an amazing natural beauty enhancer. They soothe and heal the skin, while reducing inflammation. Why is this important? Inflammation is the #1 cause of premature aging!


Plus, oats are one of nature’s most amazing exfoliators. You can even take the leftover oats and use them for this DIY food scrub that we blogged about a few months back!


So go ahead and grab some old fashioned oats (and a few other ingredients) and start stocking up on this healthy snack…

peanut butter granoal bars recipe

1 1/2 cups old fashioned oats
2 cups crisp rice cereal
1/2 cup almonds
2 Tbsp. chia, buckwheat, flax seeds or a mix of these (I used this blend)
2 cups pitted dates (about 14 large Medjool dates)
1/3 cup maple syrup
1 cup natural peanut butter (or nut or seed butter of choice)
1 tsp. vanilla extract
1 tsp. cinnamon
pinch of sea salt
4 oz. dark chocolate


Preheat the oven to 350′. Toast the oats on a baking sheet for 10 minutes. Set aside to cool completely.


In a large mixing bowl, combine the crisp rice, almonds, seeds, cooled oats and stir to mix. Chop up the dates well to make a chunky paste (this could be done in the food processor but I hate cleaning it for one small task). If your dates seem dry, add a splash of warm water to get them tacky. Think toothpaste sort of texture.


Warm the maple, peanut butter, cinnamon, salt and stir to mix. Pour the PB mix and dates over the dry ingredients and mix everything together, breaking up the date clumps with your hands to disperse. Just get your hands dirty, you need a big sticky heap.


Line a 7x11inch pan with parchment paper. Press the mixture down in an even layer, using the bottom of something flat to push the mixture down tightly as possible.


In a double boiler or a glass bowl over a pot of simmering water, melt the chocolate until smooth. Drizzle the chocolate (or spread it evenly) on top of the bars. Chill in the fridge for one hour before cutting. Keep covered in the fridge for optimum freshness or wrap them individually and store in the freezer.


The bars will keep for about 5 days in the fridge.


Source: Sprouted Kitchen

Thursday, September 5, 2013

Feed Your Beauty: Gluten-Free Zucchini Cake Brownies

We love brownies and we love the idea of making them just a tiny bit healthy!  Which is why we had to share this amazing recipe for Gluten-Free Zucchini Cake Brownies!  This recipe uses zucchini as a way to add a little nutrition, and a lot of moisture and texture!  We love it because zucchini is full of a ton of vitamins and minerals like Protein, Fiber, Beta Carotene,  and Vitamin A… all of which leave your skin glowing and radiant!


So go ahead and treat yourself to a little skinful treat!


zucchini gluten free brownies


2 cups good all-purpose gluten-free flour
¾ tsp. xanthan gum (omit if using a flour blend that has xanthan gum)
1½ tsp. baking soda
1 tsp. salt
1½ cups sugar
¼ cup unsweetened applesauce
¼ cup melted unsalted butter or margarine, or canola oil
2 tsp. vanilla extract
¼ cup cocoa powder (I used a mixture of part Hershey’s Dark Chocolate, and part Saco dutch cocoa blend so that my brownies would be dark)
2 cups shredded zucchini (unpeeled, or peel to avoid green flecks. If large zucchini, discard seeds)
1 cup semi-sweet chocolate chips
Additional ⅓ cup to ½ cup semi-sweet chocolate chips for topping



In a medium bowl, whisk together the flour, xanthan gum, baking soda, and salt. Set aside.
In the bowl of your electric mixer, beat sugar, applesauce, butter/margarine/oil, and vanilla extract for 30 seconds.
Add flour mixture and continue beating for about 1 minute, until mixture resembles wet sand.
Add the shredded zucchini, then the cocoa powder, and mix on low until combined.
Stir in the 1 cup of semi-sweet chocolate chips.
Pour brownie batter into greased 7×11 pan or use a cookie scoop/ice cream scoop to scoop into brownie pan.
Sprinkle extra ⅓-1/2 cup semi-sweet chocolate chips over the top of brownie batter.
Bake 7×11 pan at 350° for 25-32 minutes, or until brownies are set. (Due to chocolate chips in batter, it is hard to get a toothpick to come out entirely clean).
If using brownie pan, bake brownies at 350° for 15-18 minutes or until brownies are set. Let them cool in pan about 4-5 minutes, then gently use a spatula to remove. My little Pampered Chef metal spatula worked great at getting them out.
Cool on wire rack.
Serve at room temp or warm for about 10 seconds for a truly melty, gooey dessert!



Source: My Gluten-Free Kitchen

Tuesday, August 27, 2013

Feed Your Beauty: Honey Mascarpone Amaretti Tart with Fresh Figs

Figs are high in antioxidants as well as luteolin, which is a natural anti-inflammatory and is very effective at neutralizing free radicals. In fact, Luteolin applied topically has been shown to be a key player in the prevention and treatment of skin cancer! Needless to say, we have upped our FIG-intake!! Especially when they come in the form of a delicious dessert! Check out this recipe for Honey Mascarpone Amaretti Tart with Fresh Figs so you can satisfy your sweet tooth and get a little extra skin protection!

Honey Mascarpone Amaretti Tart with Fresh Figs


3/4 pound Amaretti Cookies
1 stick (8 tbsp) Plugra Butter (melted)
2 tbsp ice cold water
12 ounces Mascarpone, room temperature
1 egg
1 tbsp Amaretto
1 tbsp Wholesome Sweeteners Fair Trade Honey plus more for drizzling
1 pint fresh Figs



Preheat oven to 350 degrees
Grease a 9 in springform tart pan
Using a food processor grind up the Amaretti cookies
Add melted butter and ice water, pulse to combine
Press crust dough into the tart pan
Par bake the crust for 10 minutes in heated oven
While crust is par baking, mix mascarpone, egg, honey and amaretto
When crust is done, spread mascarpone mixture over the crust
Return tart to oven and bake for another 10 minutes.
Cool completely then refrigerate for at least an hour
Right before serving, cut figs into quarters and place them on the tart
Drizzle honey over the figs and serve immediately.


Source: The Seaside Baker