Foods & Recipes for Glowing, Dewy Skin in Winter

Hi there!

It’s officially becoming cold & wintery here in North Carolina, which means that unwanted, dry skin is right around the corner. Over the past years, I have slowly found out what foods have kept my skin hydrated and glowing, during the winter season. Below, I took you through my day of some of my favorite recipes that I have found to bring out that natural glow in your skin.

~Each of the recipes below have a serving size of 2-3 people~ 


The Best Oatmeal You’ll Ever Taste:

1/2 cup Rolled Oats

1 cup Milk

1 tbsp. Chia Seeds

1 tbsp. Pumpkin Seeds

1 tbsp. Flaxseeds

1 tsp. Cinnamon

1/4 tsp. All-Spice

Opt. 1 tbsp. Honey


Combine all ingredients into a pot over low heat, and simmer for 5-8 minutes. If oatmeal becomes too thick, add in more milk.

Top with fresh blueberries, almond butter, and a dash of cinnamon.



Seasoned Salmon & Kale:

For Salmon:

2 Salmon Fillets

1 tbsp. Italian Dried Herbs

1.5 tbsp. Traditional Italian Balsamic Vinegar

1.5 tbsp. 100% Extra Virgin Olive Oil

For Wilted Kale:

1 tbsp. Shallots, minced

1 tsp. Garlic, minced

2 cups Fresh Kale, chopped

1/4 cup 100% Extra Virgin Olive Oil

1 tsp. Sea Salt

1 tsp. Black Pepper

Juice of 1 Lemon


For Salmon:

Preheat oven to 450F.

Rub the italian dried herbs, traditional italian balsamic vinegar, and 100% extra virgin olive oil into the salmon.

Bake salmon for 12-15 minutes.

For Wilted Kale: 

Combine all ingredients into a large pot over medium high heat. Stir continuously until the kale becomes tender, or to your desired taste.

Serve the cooked, seasoned salmon over the wilted kale. Serve immediately.



Roasted Chickpea, Kale, & Sweet Potatoes:

2 Sweet Potatoes

2 tbsp. 100% Extra Virgin Olive Oil

1-2 cups Wilted Kale (from recipe above)

For Chickpeas:

1 can Chickpeas

1 tbsp. Italian Dried Herbs

1 tsp. Sea Salt

1 tbsp. 100% Extra Virgin Olive Oil

For sauce:

1/2 cup Cashews, soaked in water overnight

1 tsp. Sea Salt

1 tsp. Black Pepper

1 tbsp. Raw Apple Vinegar

1 tbsp. 100% Extra Virgin Olive Oil

1 tsp. Italian Dried Herbs


Preheat oven to 450F.

Place the rinsed & drained chickpeas on a pan with parchment paper. Rub the chickpeas with the 100% extra virgin olive oil, italian dried herbs, and sea salt.

Bake 20-30 minutes.

Cut the sweet potatoes into halves, long-ways. Add the 2 tbsp. 100% extra virgin olive oil on the halved sweet potatoes.

Bake for 35-50 minutes, depending on size of your sweet potato, or until you can easily stick a fork through it.

In the meantime, in a blender combine all the ingredients for the cashew sauce together, and blend until a creamy texture. Add water, if necessary.

Once potatoes are baked, use a fork to lightly smash them down. Add the wilted kale, roasted chickpeas, and then the creamy cashew sauce. Serve warm.


~ Comment below any of your favorite recipes or foods during the winter time! ~



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