Clear Skin.

How do i keep my skin clear? Like this...

 I'm molding. In the best form. 

Whenever i have a HORRIBLE day i whip up this homemade facial, put my hair in a pony, pull on comfy pjs, and slather the goop all over my face. Its my medicine for bad days and for glowing skin. 

Here's the recipe. (this will keep in the fridge for 2-3 weeks)

MYHomemadeFacial

1 Banana - moisturizes, adds nutrients, helps with dark undereye circles, refreshing

3/4 cup old fashioned oats/instant oats - The highest amino acid content of any cereal grain; Contains silica which deeply moisturizes skin as well as (arguably) minimizes pores.

1 tsp of lemon juice- good for soothing and disinfecting acne

1 tablespoon honey-used for centuries on acne... it has disinfecting properties for bacteria as well as calms irritation and redness and doesn't dry out the skin.

1 6 oz. cup of plain greek yogurt--lactic acid soothes, cools, exfoliates, and ads a glow.

Place ingredients in a blender and blend until smooth. Apply to face for 15-25 minutes and remove with wet wash cloth. 

Thai Cabbage Salad

How one thing leads to another. Starting with a trip to Houston and no kitchen. 

Breakfast: Veggie Omelet and some fruit. (Okay, i should've asked that i receive no toast/potatoes/jam/very little oil but i'm only human and i forgot)

Lunch: Veggie Salad-Dressing on the Side (smart choice)

 Dinner: at Kona Grill. Cabbage Salad. 

Dessert: room service at 10 pm. 

 I have an excuse; Chocolate, Ice Cream, and Caramel Sauce help me deal with my emotions. I should use that more often. 

Ignoring the fact that i fully indulged in my cravings, let's focus on my dinner salad. It comes to me as a MASSIVE bowl of cabbage, light Asian Dressing, Veggies, and Peanuts. It's crunchy, light, sweet, and filling.  I love it. Thus, i must eat it again and here's how i did it. 

Five Ingredients + Peanuts +Dressing = YUM. 

Toss and Eat

ThaiCabbageSalad

Ingredients

4 tablespoons lemon juice

1 tablespoon plus 1 teaspoon peanut oil
1 tablespoon brown sugar 
1 tsp honey
1 tsp soy sauce
2 teaspoons Thai fish sauce
1 green cabbage, finely shredded
10 leaves spinach
1 small red onion, sliced extremely thinly
3 peeled and grated carrots
1/2 cup chopped fresh cilantro leaves
Honey-roasted peanuts

Instructions

In a large mixing bowl, stir together the lemon juice, oil, sugar and fish sauce until the sugar is dissolved. Add the cabbage, spinach, onion, carrot, and cilantro and toss well. The dressing will coat the ingredients very lightly. Throw in a handful or two of peanuts, toss again, and chow down.

Cravings, Explained.

I found this on Pinterest a couple days ago... It makes so much sense! After incorporating more olive oil into my meals vs my -no fat- mentality my cravings are non existent. Now the only thing i have to break is my habit of having chocolate/sweets after dinner. It's hit and miss.  

 Hope it helps!!

Vegan Carrot Pulp Muffins

If you use a juicing machine you may be feeling a little guilty about throwing the beautiful veggie pulp in the trash every morning. This is my solution... at least for the carrot pulp. These are completely VEGAN. Granted... they don't come out with that soft classic muffin top like their beloved counterparts, but for a healthy muffin and a quick breakfast pick... i'd say they are pretty, 'nom nom nom' good. 

p.s. they smell unbelievable.

Vegan.CarrotPulp.Muffins

Dry ingredients:
1 3/4 cups white whole wheat flour (or a mixture of whole wheat and unbleached flours)
<1/4 cup natural sugar (i use date or a little honey to wet instead)
1 tablespoon ground flax seed
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
3/4 teaspoon ginger
1/8 teaspoon cloves
1/2 teaspoon salt

Wet ingredients:1/3 cup agave nectar
1/3 cup unsweetened apple sauce
1/2 cup soy yogurt (i use normal if i don't have it)
1/4 cup water
1 teaspoon vanilla
2 cups carrot pulp (i use whatever was in it -ginger-strawberries-carrots)

Preheat oven to 400 degrees. Spray a muffin pan with non-stick spray or use muffin liners.

Mix together all dry ingredients in a large bowl. In a small bowl, combine the liquid ingredients. Add the liquid to the dry and mix just long enough to combine. Add the carrots and raisins and stir to combine.

Spoon the batter into the muffin cups--it will be very thick. Sprinkle with vanilla sugar, if desired. Bake for 15-20 minutes, until a toothpick comes out clean.

Let cool for about 10 minutes and serve.

p.s. you can add raisins/nuts to these as well but i like them plain. 

Savory Summer Salmon

Few GREAT things need much introduction or description. This fish is one of them... 

Just. look. at. It.

If THAT isn't aesthetically pleasing, what is?

The original recipe comes from Paula Dean yet there is ZERO added fat. It's crazy, mind blowing, unbelievable...oh wait, It doesn't need it. It's perfect. It's healthy, tender, flaky, and perfect for your summer dinner table. Here we go. 

Start with a beautiful piece of Salmon.  

I went to the Whole Foods Market and picked out a mid-price filet at $12.99/lb Farm Raised filet of Salmon. 

 Make The House Seasoning mix. I made half and still have a container full of it. 

 Season the fish with the House Seasoning. DO NOT use all of it. Just season as desired. More than a couple pinches is good. 

 Cover the fish with the Onions, peppers, and orange segments. Next time i'd use half an onion (i thought there were too many onions. )

 Take some fresh Dill and chop it finely

 Combine dill, strawberries, and honey in a small bowl. (I used half)

 Add Green Onions, Garlic, and remaining ingredients. 

 Juice two lemons and pour juice over the veggies/fish.

Follow with strawberry mixture

 Cover completely with foil and roll edges up so juice doesn't seep through. Pierce top of foil a couple times with knife. Bake for 45 minutes. 

remove from oven. 

 Slice. 

Enjoy!

 

Savory Summer Salmon

Ingredients

• 1 (2-pound) salmon fillet
• House Seasoning, recipe follows
• 1 small red bell pepper, julienne
• 1 small green bell pepper, julienne
• 1 medium onion, sliced thin
• 1 medium orange, sectioned and seeded
• 1 pint strawberries, cleaned and sliced
• 1/2 cup water
• 1/2 cup honey
• 1/2 cup chopped fresh chervil or baby dill
• 4 cloves garlic, minced
• 2 tablespoons chopped green onion
• 2 lemons, juiced

Directions

Preheat oven to 350 degrees F.

Place salmon fillet on a foil-lined pan. Season with House Seasoning, then cover and surround fish with red and green bell pepper, onion, and sectioned orange slices. Mix strawberries, water, honey, chervil or dill, garlic and green onions together. Pour lemon juice over salmon. Ladle strawberry mixture evenly over salmon. Cover with foil and pierce foil, allowing steam to escape. Bake for 25 to 30 minutes. Serve with rice.

House Seasoning:

• 1 cup salt
• 1/4 cup black pepper
• 1/4 cup garlic powder

Mix well. Store in shaker near stove for convenience.