Bridal Beauty Part 2: Healthy Eating
Happy Wedding Wednesday, friends! Today I'm sharing the second post in my bridal beauty series and it's all about healthy eating. Last week I talked about skin care and all the products I am loving lately but honestly, the number one thing that makes a difference in my skin is my diet. What we put into our bodies greatly affects how we look on the outside. So I wanted to share with all of you some foods that you can add into your diet, what foods to avoid and some of my favorite recipes for incorporating this each week.
Foods to Add into Your Diet for Healthy, Glowing Skin
- Olive Oil
- Green Tea
- Sweet Potatoes
- WATER, WATER, WATER!
Foods to Avoid or Limit
- Refined Carbs (Bagels, White Bread, Cookies, etc.)
- High Salt Foods (Canned Foods, Frozen Meals)
- Pre-Packaged and Processed Foods
I know, I know, who wants to cut wine from their diet? Not me! But I definitely try to limit it to 1-2 glasses a week and I do plan to cut it out the month leading up to my wedding. I see a huge difference in my skin the morning after I have had even one glass of wine so for me personally, cutting this out is probably the number one thing I can do to improve the look of my skin. Dairy, sugar and excess salt are also create big skin blunders for me. So I try to avoid those as much as possible. Instead of dairy, I use almond milk in my smoothies or coffee in the mornings and I eat fresh fruit or a piece of dark chocolate to appease my sweet tooth after dinner without going overboard.
Quick & Easy Meals for Healthy Skin
Here's one of my favorite, easy and quick, weeknight meals that incorporates multiple healthy skin nutrients at once. It is also so delicious!
Walnut-Crusted Salmon with Roasted Sweet Potatoes and Kale Tomato Salad
1 pound salmon wild-caught, defrosted
1/4 cup walnuts
1 tablespoon Dijon mustard
1 tablespoon olive oil
1-2 sweet potatoes (I usually make 1/person as a good rule) cut into cubes
1 teaspoon cinnamon
Salt and pepper to taste
1 tablespoon olive oil
1 lb kale (I usually just use the entire bag from the grocery store)
crushed red pepper flakes, to taste (optional)
2 garlic cloves
1⁄2 cup water
salt and pepper
2 tablespoons balsamic vinegar
1 tablespoon olive oil or coconut oil
1 cup cherry tomatoes (chopped in half)
1. Preheat the oven to 425 degrees F. Place the salmon fillets on lined and sprayed or oiled baking sheet (skin side down) and set aside. I like to use coconut oil spray on my baking sheet but rubbing a small amount of olive oil is great too.
2. In a food processor, combine the mustard, walnuts and olive oil. Process until well combined, scraping the sides as necessary.
3. Use a spatula to spread the walnut crust in a layer on top of the salmon.
4. After you've cut the sweet potatoes into cubes, toss them in a bowl with the cinnamon, olive oil and salt and pepper. Arrange the sweet potato cubes on the same baking sheet with the salmon.
5. Bake about 12 - 15 minutes (depending on the thickness of your fish). You may need to leave the sweet potatoes in a little bit longer depending on how you like them cooked.
6. While the fish and sweet potatoes are baking, make your kale and tomato salad. In a medium sauce pan, heat 1 tbsp coconut oil or olive oil over medium heat.
7. Add crushed red pepper flakes, if using, and let them sizzle a bit in the oil. Add the garlic and cook until lightly browned.
8. Raise heat to high, add the water and kale and toss to combine. Cover and cook for 5 minutes.
9. Remove cover and continue to cook, stirring until all (most) the liquid has evaporated. Add in the cherry tomatoes at this point and cook another 1-2 minutes.
10. Season with salt and pepper to taste and add vinegar. Enjoy!