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
