Friday, February 7, 2014

Feed Your Beauty: Strawberry Coconut Chia Seed Banana Bread

If you are looking for a dose of incredible nutrition with your carb fix, we’ve found it for you… Strawberry Coconut Chia Seed Banana Bread! We were bowled over by the long list of delicious and nutritious ingredients. Just about all of the ingredients in this bread are great for your skin, especially chia seeds! These little seeds are intensely anti-inflammatory, calming and antioxidant rich, which means that they are helpful in restoring vital moisture, diminishing redness and inhibiting wrinkles. We will be helping ourselves to a slice of this skinful treat… join us!
strawberry coconut chia seed bread
Ingredients

1 3/4 cup all purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 cup ripe mashed banana (about 2-3 bananas)
1 tablespoon coconut oil, melted and cooled
1/3 cup packed dark brown sugar
2 teaspoons vanilla extract
1 egg
1/4 cup nonfat plain greek yogurt (I used Chobani)
2 tablespoons unsweetened almond milk (soy, coconut, or skim also work)
3/4 cup diced organic ripe strawberries
1/4 cup smashed organic raspberries (or you can use more strawberries)
1/2 cup unsweetened coconut, plus 3 tablespoons for topping (sweetened is fine, too)
2 tablespoons chia seeds
2-4 strawberries, sliced for topping

 

Instructions

Preheat oven to 350 F. Grease 9-inch loaf pan with cooking spray.

 

In a large bowl, whisk together flour, baking powder, baking soda, and salt; set aside.
In a seperate large bowl, beat together banana, brown sugar, egg, coconut oil vanilla, yogurt, and almond milk until smooth and creamy. Slowly add dry mixture to wet ingredients, and mix until combined. Gently fold strawberries, raspberries, coconut and chia seeds into the batter.
Place batter in prepared loaf pan. Sprinkle top evenly with 3 tablespoons of coconut. Place sliced strawberries over the top of the bread. Bake for 50-65 minutes or until toothpick inserted into center comes out clean. Cool on wire rack for 20 minutes, then remove from pan and return to wire rack to finish cooling. Bread is even better the next day (they always are). Bread will stay fresh for a few days when wrapped tightly.

 

Source: Ambitious Kitchen

 

Wednesday, January 15, 2014

Feed Your Beauty: Sweet Potato, Kale, and Corn Chowder

One of our favorite parts about the cool winter months is curling up with a bowl of hearty soup… and we just stumbled across a recipe for a GREAT one; Sweet Potato, Kale, and Corn Chowder! This tasty soup has so much to offer your skin. We’ve already raved to you about the skin benefits of sweet potatoes, but now we get to tell you a bit about kale! This nutritional powerhouse has Vitamin C which helps you make the collagen needed for skin strength, Copper which boosts the synthesis of melanin (a pigment that protects your skin from the sun), and Vitamin A which promotes healthy cell growth, including the cells that make up the dermis and epidermis of your skin! We can’t wait to DIG IN!

 

sweet potato kale corn chowder

 

Ingredients:

2 medium sweet potatoes, cut into 1/2″ cubes

2 shallots, diced

1 medium leek, cleaned and sliced (round)

1 bunch of curly kale, chopped

3 cups of frozen or fresh corn

3 cloves of garlic

3 cups of low sodium vegetable broth

3 cups of water (more to preference)

1/4 teaspoon sea salt (more to taste)

1/4 teaspoon black pepper

1/2 teaspoon cinnamon

1 tablespoon coconut oil

 

Instructions:

In large, heavy bottomed soup pan sauté diced shallots and coconut oil over medium/low heat until softened.

 

Add garlic, sweet potatoes, sea salt, pepper, cinnamon and sauté an additional minute.

 

Add vegetable broth and water, cook until potatoes are easily pierced with a fork.  Add leeks and cook an additional two minute.

 

Use an immersion blender (or transfer to a standing blender) to rough puree the soup.

 

Add kale, corn and cook until kale is softened.  Add additional salt and pepper to taste.

 

Serve hot!  Enjoy!

 

Source: A House In The Hills

Thursday, January 9, 2014

Feed Your Beauty: The Clear Skin Smoothie

We love all things juice!  With how busy our weeks are here in the SkinOwl nest, it’s one of our favorite ways to fill up on some nutrients on-the-go. And when we stumbled upon this smoothie recipe we couldn’t believe our luck, two of our favorite things (clear skin and smoothies) combined into one! This fantastic drink is full of nutrients like Vitamins C and E, Beta-Carotene, and Omega-3 fats… all of which are amazing for keeping your skin radiant and healthy! Naturally, we couldn’t resist sharing! Drink up and enjoy!
clear skin smoothie drink recipe

Wednesday, December 18, 2013

Feed Your Beauty: Gingersnap Peppermint Ice Cream Sandwiches

It just wouldn’t be the holiday season without a little peppermint treat! So when we found this recipe for Gingersnap Peppermint Ice Cream Sandwiches we had to roll our tongues back in our mouths! Not only is this the perfect holiday treat BUT it is made with coconut milk which is simply skin-ful! Coconut milk is rich in vitamins A and C, calcium, iron and natural proteins, all of which contribute to smooth and radiant skin! It hydrates dry skin, improves skin elasticity, and you can even use the leftover coconut milk as a natural make-up remover by mixing it with some coconut oil! So go ahead and indulge in this incredible dessert!
gingersnap peppermint ice cream sandwiches
Ingredients:

14-ounce can regular coconut milk
14-ounce can light coconut milk
½ cup honey
1 teaspoon vanilla
2 teaspoons peppermint extract
Soft ginger molasses cookies

4 candy canes or assorted peppermint candies

 

Instructions:

The night before serving, make the ice cream: In a medium bowl, whisk together 2 cans coconut milk, ½ cup honey, 1 teaspoon vanilla, and 2 teaspoons peppermint extract. Freeze the mixture in an ice cream maker (or make it without the machine). Transfer to a sealable container and freeze overnight.

 

Make the ginger cookies. To make mini cookies as pictured above, roll dough into into ¾ to 1-inch balls. Cool cookies completely before assembly.

 

To assemble, crush the candy canes by placing them in a sealable bag and crushing with a rolling pin. On each cookie, spread some peppermint ice cream; top with another cookie. Roll the outside of the ice cream with peppermint candies (or use your fingers to line the ice cream). Freeze in a sealable container. Serve frozen within a few minutes from removing from the freezer.

 

Source: A Couple Cooks

Wednesday, December 11, 2013

Feed Your Beauty: Creamy Carrot and Sweet Potato Soup

It’s winter and we are warming our bellies with comfort foods….like soup! We found a creamy, delicious, and nutritious recipe for Creamy Carrot and Sweet Potato Soup that we just had to pass along.  This soup offers a beta-carotene double dose, which means that by eating this soup you will be helping your skin combat free radicals which can result in skin aging! So cozy up to a big bowl of orange goodness. You’ll be glowing in no time, inside and out!

creamy carrot and sweet potato soup recipe

Ingredients:

3 tablespoons butter, divided
1 cup chopped onion
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
4 3/4 cups cubed peeled sweet potatoes (about 1 1/2 pounds)
3 1/2 cups water
3 cups fat-free, less-sodium chicken broth
3 cups chopped carrot (about 1 pound)
1/4 cup half-and-half
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/3 cup reduced-fat sour cream
2 tablespoons chopped fresh flat-leaf parsley

 

Instructions:

Melt 1 tablespoon butter in a large Dutch oven over medium heat. Add onion to pan; cook 4 minutes or until tender, stirring occasionally. Stir in cinnamon and nutmeg; cook 1 minute, stirring constantly. Move onion mixture to side of pan; add remaining 2 tablespoons butter to open space in pan. Increase heat to medium-high; cook 1 minute or until butter begins to brown. Add sweet potatoes, 3 1/2 cups water, broth, and carrot; bring to a boil. Cover, reduce heat, and simmer 35 minutes or until vegetables are tender.

 

Place half of soup mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining soup mixture. Stir in half-and-half, salt, and pepper. Ladle about 1 cup soup into each of 8 bowls; top each serving with about 2 teaspoons sour cream and 3/4 teaspoon parsley.

 

Source: My Recipes

Tuesday, December 3, 2013

Feed Your Beauty: Carrot Chips

Sometimes we just need a snack! We’ve all been there, the 4pm lull, or worse, the midnight craving! But when this simple Carrot Chip recipe showed up on our Pinterest feed we just could resist stopping on it!  Not only are these a satisfying snack BUT the Vitamin A present in carrots protects your skin from sun damage and even prevents premature pigmentation, wrinkling, dry skin, acne and uneven skin tone! So go ahead and explore your inner rabbit…

 
carrot chips

 

Source: Pinterest

Friday, November 8, 2013

Feed Your Beauty: Quinoa Cauliflower Patties

We love quinoa patties of just about any kind because they are delicious and filling and they make great leftovers to take to work with you the next day!  So when we discovered this recipe for Quinoa Cauliflower Patties we just couldn’t get enough!  Not only are they one of our favorites BUT the fact that they contain cauliflower means they are great for your skin! Cauliflower is another antioxidant rich food which means that  it helps to destroy free radicals that accelerate the signs of aging.  So join us in reducing the appearance of wrinkles while we fill our tummies with these healthy and delicious patties …

 

quinoa cauliflower patties sprouted kitchen

 

Ingredients:

1 cup quinoa
1 1/2 cups cauliflower florets
4 eggs
6 scallions, white and green parts
3/4 cup rolled oats
sea salt and pepper
1 1/3 cup sheep’s milk feta
zest of one large or two small lemons
1/2 cup roughly chopped flat leaf parsley
ghee, for cooking

 

Instructions:

Rinse the quinoa. Put the quinoa and 2 cups water in a medium pot. Bring it up to a boil, add a pinch of salt and pepper, turn it down to a simmer and cover and cook for 15 minutes. Fluff with a fork, turn off the heat, set the lid ajar to rest.

 

In a food processor, pulse the cauliflower until it resembles cous cous. About 10-15 times.

 

In a large bowl, whisk the 4 eggs together well. Add the cauli cous cous to the eggs. Back to the processor (it’s fine if it still has cauli crumbles, leave them), add the scallions and oats and pulse a few times to roughly chop. Add this to the egg bowl along with the cooked quinoa. Add a generous pinch of salt and pepper, the crumbled feta, lemon zest, chopped parsley and stir to mix well. Let the mixture rest in the fridge for 30 minutes.

 

Warm a nub of ghee in a heavy bottomed skillet over medium high heat. Form the quinoa mixture into patties about 4” wide and 1” thick. Cook them for about 4 minutes on each side until just crisped, covering them after the flip to completely warm though. The patties will keep covered in the fridge for 3-4 days.

 

Source: Sprouted Kitchen

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

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

 

Ingredients:

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

 

Instructions:

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

 

Ingredients:
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

 

Instructions:

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

 

Source: Foodess