Food4ThoughtWellness

Nutrition for Body and Soul

Feed Your Skin What It Needs!

What goes in us, shows up on us! Feed your skin.

Dry or Flaky Skin – choose foods higher in Vitamin A. A benefit of vitamin A is that it revitalizes skin by increasing cell turnover for more youthful skin. Just six leaves of Romaine lettuce provide more than 100% of your daily requirement of Vitamin A and will help with healthy cell renewal.

Sagging, lines and wrinkles – choose foods high in Vitamin C. Our bodies use Vitamin C to make collagen and elastin. Collagen gives our skin support and firmness whereas elastin gives our skin elasticity. Just one cup of strawberries has 130% of our daily Vitamin C requirement.

Uneven skin tone – Choose foods with lutein, zeaxanthin and lycopene. Eggs contain lutein and zeaxanthin which are two antioxidants that have been shown to help protect against UV damage that can lead to brown spots. Watermelon, papaya, guava, pink grapefruit and sun-dried tomatoes contain the compound lycopene that has been shown to protect skin from damage caused by sunlight.

 

Thank you Shelly Maquire for this info!!

Here are a couple of fun salads to incorporate some of those foods…

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STRAWBERRY ROMAINE SALAD RECIPE

  • 8 cups torn romaine
  • 1 pint fresh strawberries, sliced
  • 1 small red onion, thinly sliced and separated into rings
  • POPPY SEED DRESSING:
  • 1/2 cup mayonnaise
  • 1/4 cup sugar
  • 1/4 cup milk
  • 2 tablespoons poppy seeds
  • 2 tablespoons white wine vinegar
  • Add sliced egg, watermelon, etc… for fun!
In a large bowl, toss the romaine, strawberries and onion. In a small bowl, whisk the dressing ingredients until blended. Serve with salad. Yield: 8-10 servings (1 cup dressing).
Thank you Food Network for these recipes!

Grilled Romaine with Balsamic Dressing

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Ingredients

Balsamic Dressing:
  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons balsamic vinegar
  • 3 tablespoons crumbled Gorgonzola
  • 6 leaves fresh basil, chopped
  • 1 clove garlic, chopped
  • Kosher salt and freshly ground black pepper
Grilled Romaine:
  • 2 romaine hearts, halved lengthwise
  • Avocado oil, for brushing
  • 1/4 cup crumbled Gorgonzola, for garnish
  • 4 leaves fresh basil, torn, for garnish
  • Top with sliced strawberries, watermelon, and or grapefruit!  Have fun.

For the balsamic dressing: In a blender, combine the olive oil, balsamic vinegar, Gorgonzola, basil, garlic, a pinch each of salt and pepper and 2 tablespoons water. Blend until the dressing is creamy and the garlic and basil are finely chopped.

For the grilled romaine: Preheat a grill or grill pan to medium heat.

Lightly brush the cut sides of the romaine with the canola oil. Place the romaine on the grill cut-side down and cook until grill marks form and the leaves are slightly charred, 1 to 3 minutes. Arrange on a platter cut-side up.

Drizzle the romaine with the dressing. Sprinkle with the Gorgonzola and torn basil and serve.  YUMMMM!

Are you ready for summer salads?  I sure am!

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Eat Your Greens!

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OOPS!

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Mediterranean Chickpea Patties

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Ingredients

  • 1 (15.5-ounce) can chickpeas, rinsed and drained
  • 1/2 cup fresh flat-leaf parsley
  • 1 garlic clove, chopped
  • 1/4 teaspoon ground cumin
  • 1/2 teaspoon kosher salt, divided
  • 1/2 teaspoon black pepper, divided
  • 1 egg, whisked
  • 4 tablespoons all-purpose flour, divided (make substitutions where needed)
  • 2 tablespoons olive oil
  • 1/2 cup low-fat Greek-style yogurt
  • 3 tablespoons fresh lemon juice
  • 8 cups mixed salad greens
  • 1 cup grape tomatoes, halved
  • 1/2 small red onion, thinly sliced
  • Pita chips (optional)

How to Make It

Step 1

Pulse first 4 ingredients (through cumin) and 1/4 teaspoon each salt and pepper in a food processor until coarsely chopped and mixture comes together. Transfer to a bowl, add egg and 2 tablespoons flour; form into 8 (1/2-inch-thick) patties. Place remaining flour (or panko crumbs) in a small dish and roll patties in it with floured hands; tap off excess flour.

Step 2

Heat oil in a nonstick skillet over medium-high heat. Cook patties for 2-3 minutes per side or until golden.

Step 3

Whisk together the yogurt, lemon juice, and remaining salt and pepper. Divide greens, tomatoes, onion, and patties evenly among 4 plates; drizzle each salad with 2 tablespoons dressing. Serve with pita chips, if desired.

Enjoy!

Thank you Health for this yummy recipe!

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Easy Peasy Classic Vinaigrette

Most of the salad dressings at the market…shall I say….don’t have the healthiest ingredients.  So here is an easy peasy Classic Vinaigrette I found in Cooking Light!

Ingredients

1 1/2 tablespoons red wine vinegar
1 tablespoon chopped shallots
1/4 teaspoon salt
1 tablespoon Dijon mustard
1/8 teaspoon pepper
3 tablespoons extra-virgin olive oil

Preparation

Combine vinegar, shallots, salt, Dijon mustard, and pepper. Gradually add olive oil, stirring until incorporated.

Enjoy!

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Southern Cobb Salad with Roasted Sweet Onion Dressing

I don’t know about you guys….but sometimes I just need to have a good ole’ Cobb salad.  This one looks delish!!!  Make your own substitutions where needed!

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INGREDIENTS

DRESSING
  • 6 unpeeled garlic cloves
  • 2 large Vidalia onions (1 1/2 pounds), peeled and quartered through the core
  • 1 1/4 cups vegetable oil, plus more for brushing
  • 1/2 cup apple cider vinegar
  • 1/4 cup fresh lemon juice
  • Kosher salt
  • Freshly ground pepper
SALAD
  • 10 lightly packed cups mixed lettuces (8 ounces)
  • Kosher salt
  • Freshly ground pepper
  • 2 cups shredded cooked chicken
  • 1 cup cooked fresh or thawed frozen corn kernels
  • 1 cup buckwheat or radish sprouts
  • 4 ounces blue cheese, crumbled (1 cup)
  • 1/2 cup crumbled cooked bacon
  • 1 Hass avocado, peeled and diced
  • 1 medium tomato, diced
  • 1/2 cup toasted pecans, chopped
  • 2 hard-cooked eggs, peeled and sliced lengthwise

HOW TO MAKE THIS RECIPE

  1. MAKE THE DRESSING Preheat the oven to 425°. Wrap the garlic cloves in foil and set on a rimmed baking sheet. Brush the onions with oil and arrange on the baking sheet. Bake for about 1 hour, until the onions and garlic are lightly charred and soft. Let cool. 
  2. MAKE THE DRESSING Peel the garlic and transfer the cloves to a blender. Add the onions, cider vinegar and lemon juice and puree until smooth. With the blender on, gradually add the 1 1/4 cups of vegetable oil until incorporated. Season the dressing with salt and pepper. 
  3. MAKE THE SALAD In a large bowl, toss the lettuces with 1/2 cup of the dressing and season with salt and pepper. Transfer to a serving bowl or platter. Arrange the remaining ingredients on top and serve, passing the remaining dressing at the table. 

MAKE AHEAD

The onion dressing can be refrigerated for up to 4 days.

Thank you Food and Wine for this recipe.  Check out their site for more yummy ideas!

Enjoy!

#Food4Thought

www.food4thoughtwellness.com

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Orange & Cucumber Salad with Spring Greens

Doesn’t this just sound delish!!!!

Orange & Cucumber Salad with Spring Greens!

1/2 English (Organic) cucumber….thinly sliced

3 to 4 small oranges (such as clementines), peeled and sectioned

2 big handfuls baby arugula leaves

1 baby bok choy, thinly sliced

1/2 bunch watercress leaves

1 cup green sprouts (such as pea shoots)

Toasted pumpkin seeds (pepitas) or sunflower seeds, as desired

Juice of 1/2 orange (or few drops of Améo Orange Essential Oil)

Juice of 1/2 lemon (or few drops of Améo Lemon Essential Oil)

1 teaspoon each lemon and orange zest, or more to taste, optional (but highly recommended)

1 to 2 tablespoons extra-virgin olive oil

Salt and freshly ground pepper to taste

Combine all the ingredients in a serving bowl.  Toss together and serve!!

Enjoy!!

Thank you Nava Atlas, for this great recipe out of your book “Wild About Greens”

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For Améo Essential Oils click here!

Why Améo?  Click here!!

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Avocado-Tahini Dressing

This looks like a yummy dressing out of the book, “Wild About Greens!”

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Avocado-Tahini Dressing

Makes about 1 1/2 cups…enough for 12 to 16 ounces of cooked greens, plus extra!

Pour this rich sauce over steamed or wilted greens, or any salad of raw greens.

1 medium ripe avocado, peeled and diced

1/3 cup tahini (sesame paste)

Juice of 1 lemon

1/2 teaspoon ground cumin

2 to 4 T. minced fresh parsley or cilantro, to taste

Combine all the ingredients in a food processor and puree until smooth.  Add 1/4 to 1/2 cup of water, as needed, to achieve a medium-thick consistency.

Stir 1/2 to 1 cup of the sauce into greens once they are done.  Transfer the rest to a covered container and refrigerate.  Use within 3 days!

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Green Goodness Salad Dressing

Weather’s looking nice….time for some salads!!  This recipe from Nava Atlas..looks yummy and refreshing!  Thanks Nava!

Greens

Green Goodness Salad Dressing

Makes about 1 1/2 cups….

Greens….the stars of this recipe…make a delicious dressing for mixed greens, grain or bean salads.  It’s also tasty drizzled on lightly cooked or roasted vegetables.

1/2 cup EVOO

1/2 cup peeled, seeded, and chopped cucumber

1/2 cup firmly packed fresh parsley

2 good handfuls of baby spinach leaves

2 T lemon juice (or a drop of Améo lemon essential oil)

2 T. white or red wine vinegar

1 T. chopped fresh dill, or 1 tsp. dried dill

Freshly ground pepper to taste

Place all ingredients in the container of a food processor.  Process until all that remains of the parsley is tiny flakes.  Refrigerate the unused portion in an airtight container.  Use within 2 days.

Enjoy!

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