Foods & Recipes for Glowing, Dewy Skin in Winter

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~ 

Breakfast

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.

 

Lunch

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.

 

Dinner:

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! ~

xxL

 



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