Eat your way to a glowing skin
To keep your skin looking fabulous and your waistline sexy, here is a quick and tasty recipe that doesn’t require washing up afterward :)))
Asparaguses are in season so let’s make the most of them with an omega fatty acids packed dinner that will leave you satisfied and not hungry.
Tip: Six spears of asparagus contain 25 percent of the recommended daily intake of vitamin A. Vitamin A is a powerful antioxidant in the body that can protect the skin against sun damage.
For the ones that like to indulge, I added a healthy cookie recipe as well.
Salmon and asparagus
On tin foil, place the salmon, asparagus, a chopped up clove of garlic, a handfull of chopped up italian parsley (you can swap the garlic and parsley for a bought jar of pesto), sea salt, red pepper, olive oil (make it a generous squiggle on top of salmon and asparagus) and a slice of lemon.
Close the foil so the juices don’t escape and bake or steam until cook to your liking.
Cook each fillet ad asparagus in individual foils, serve on serviettes and save in washing up!
Avocado and cocoa cookies
INGREDIENTS
1 ripe avocado, pitted and peeled (about 1/2 cup mashed)
1 large egg
1 teaspoon vanilla
1/2 cup coconut sugar (or brown sugar) firmly packed
1/4 teaspoon salt
1 teaspoon baking soda
1/2 cup whole wheat or all purpose flour
1/2 cup cocoa powder
1/4 cup mini-chocolate chips
INSTRUCTIONS
Move your oven rack to the middle position and preheat the oven to 350 degrees.
Line a baking sheet with parchment paper.
In a food processor, combine the avocado, egg, vanilla, and sugar. If you don’t have a food processor, you can use hand mixer, but be sure to blend until the avocado is completely smooth.
Stir in the salt, baking soda, flour, and cocoa until there are no streaks.
Stir in the chocolate chips until combined.
Drop rounded tablespoons onto the baking tray, leaving 2 inches between cookies.
Bake for 8-10 minutes. Do NOT over bake them!
Remove from the oven and let them cool for 1 minute, then transfer to a cooling rack.