KG’s Healthier Coconut Macaroons

Delicate Pink Coconut Macaroons – The Perfect Afternoon Delight!

Hubs and I were born and raised in Florida – home to crazy alligators, blood-thirsty mosquitoes, and almost unbearable humidity. Of course, Florida does have a few things going for it (beautiful beaches, rivers and fresh-water springs; world-renown theme parks and attractions; and the best university in the USA – the University of Florida. Go Gators!).

Florida is also home to Publix Grocery Stores. Publix is so wonderful the chain had expanded to other nearby southern states including a few (but not nearly enough) stores in North Carolina where we live now. Growing up, I took Publix for granted. I figured all grocery stores were the same. Now I realize that Publix is unique among grocery chains. And I miss Publix’s wide selection, excellent generics, polite employees, and (I really miss) their phenomenal baked goods.

Hubs and I have chosen an appropriately Florida-centric colors+theme for our daughter’s first birthday party – pink and green alligators in the Swamp. Planning her party has me feeling especially nostalgic about the Publix bakery. I wish we could just walk in and grab one of their amazing birthday cakes (oh my goodness their buttercream frosting is everything!). As it stands, I’ll be baking her cake and the party cupcakes myself (I love to bake but it will be more stressful due to family we’ll be entertaining that week and given the other menu items I’ll also have to prepare). I also regret that I can no longer just run down to nearest local grocer and grab a couple dozen amazing Publix fresh-baked cookies for her party. My favorite Publix baked goods are their cookies, especially their coconut macaroons. These cookies are like a decadent slice of Florida in a super-sweet, extremely moist and huge cookie. Crispy underneath and chewy in the center, packed with intensely satisfying coconut-ty flavor and a kiss of almond, Publix macaroons may, in fact, be my favorite cookie of all time.

A Plate Full of Delicious (If not Very Healthful) Publix Macaroons

I’ve eaten many (many) Publix macaroons over the years. But I haven’t enjoyed one for several years now. Not only because their are so few Publix stores in our area, but because I’m keenly aware that those cookies are on the unhealthier side – full of refined sugars (and possibly even sweetened condensed milk). According to the nutritional and allergen info provided by Publix (here), their macaroons contain a whole laundry list of allergens – dairy, soy, wheat/gluten and tree nuts (as well as egg whites which along with coconut is the foundation of any macaroon recipe).

My recipe also contains egg whites but none of the other unpleasant, allergenic stuff. They’re whipped up pretty quickly. And this recipe makes a lot, nearly twice as many macaroons as most of the recipes I found online (most recipes you’ll find make about 18 cookies) so I was able to make half plain and half with Enjoy Life mini chocolate chips. Most importantly, everyone in our house loves them! My chocoholic mother even said she prefers the macaroons without chocolate chips. I like them both ways and predict your family will as well.

INGREDIENTS:
• 4 Cups shredded unsweetened coconut
• 1 cup coconut sugar
• 1/4 cup local honey (preferably raw) or additional ½ cup coconut sugar
• ¼ tsp. Pure Stevia Extract (optional)
• ½ tsp. baking soda
• 2 Tbsp. tapioca starch
• 4 large egg whites, at room temperature
• ¼ tsp. salt
• ¼ tsp. cream of tarter
• 1 tsp. pure vanilla extract
• ½ tsp. almond extract (scant, this is strong stuff, so don’t overdo it)
• 1 cup Enjoy Life dark chocolate mini chips (optional but yummy)

HARDWARE:
• Small and large mixing bowls
• Measuring cups + spoons
• Hand mixer or stand-up mixer
• 2 Large baking sheets
• Parchment paper or 2 sil-pat sheets
• Silicone spatula or “spoonula”
• 1 oz. Cookie scoop

Pretty in Pink Macaroons
A Test Run Before the Big Party

INSTRUCTIONS:
1. Preheat oven to 300° Fahrenheit (149° Celsius), and cover 2 baking sheets with parchment paper. Then set prepped pans aside.
2. In a large mixing bowl, stir together coconut, baking soda, tapioca starch, Stevia (if using) and sugar.
3. Put egg whites and salt into a separate very clean non-reactive bowl (ceramic works well). Be sure to save those healthful yolks for later use.
4. Using a hand mixer or stand-up mixer. Beat egg whites on HIGH setting until foamy. Then add vanilla and almond extracts.
5. Continue beating egg whites on HIGH until they reach soft peaks. Then add food coloring if desired. Beat on HIGH for another minute or 2 longer until egg whites reach firm peaks stage.
6. Using silicone spatula, carefully fold egg whites into coconut mixture. Take your time and fold in slowly (you want to avoid deflating the egg whites).
7. If using chocolate chips, add now using same silicone spatula. Gently stir until well combined.
8. Using a 1 oz. cookie scoop, scoop batter onto prepared cookie sheets about 1” apart.
9. Bake for 25-30 min in preheated (300° F, 149° C) oven.
10. Allow cookies to cool about 10-15 minutes before removing from baking sheets. And allow to (if you’re self-restraint allows).
~Makes about 32 macaroons

NOTES: I like to store baked and cooled macaroons in the refrigerator in a Tupperware or other airtight container. They’ll keep that way for about a week, but I anticipate that they’ll be eaten long before the week is up! And, stay tuned for more posts related to our party prep as we get closer to her birthday in October.

Wisdom for the Day:
Go back to your homes, and prepare a feast. Bring out the best food and drink you have, and welcome all to your table, especially those who have nothing. This day is special. It is sacred to our Lord. Do not grieve over your past mistakes. Let the Eternal’s own joy be your protection! ~Nehemiah 8:10 (The Voice)
Read more here.

Beauty Resource of the Day:
These days, I am all about anti-aging. Sadly, I had some very aging-advancing habits in my younger, more foolish days including (but not limited to): years of visiting tanning salons, spending hours baking in the bright Florida sun and (worst of all) smoking. Now that I’m 40, those bad behaviors are catching up to me and seem to show on my skin. The following video from very beautiful Angie of Hot & Flashy describes her top 5 recommended habits for anti-aging along with product suggestions to help you easily make those tricky-to-adopt lifestyle changes. Angie is a role model for aging beautifully. Enjoy!

Stupid Easy Paleo Cran-Berry Sauce #WHOLE30 #Vegan #Raw

Stupid Easy Paleo Cran-Cherry Sauce

Today’s recipe continues our series of recipes based on a the HealthGrove study identifying the top 30 foods for beautiful skin and hair. In case you’ve missed any of the previous recipes from the series, you can find links for each at the bottom of this page, so be sure to check those out. In order to avoid missing any future posts and recipes, be sure to subscribe to Daily Beauty Wisdom. It’s quick and easy, and you’re guaranteed to never miss a new DBW post. Simply enter your email address in the “subscribe here” box to sign up. A few minutes later, you’ll receive a confirmation email. Click the “confirmation” button in the email, and you’re done. Easy as that.

And now, the news, er I mean, the recipe. Today’s recipe is an easy, quick-to-prepare sauce that can be used to jazz up desserts or meats. It makes a lovely sweet and tangy counterpoint when served as a dipping sauce for well-seasoned grilled poultry or pork. And it’s my preferred accompaniment for my Paleo Brownies available here. This sauce features the fantastic and beautifying ingredient – cranberry juice (food #27 from the HealthGrove list). In case you hadn’t noticed, cranberries are not just for Thanksgiving anymore. Cranberry juice, in particular, is everywhere! And for good reason, not only is is this sweet+tart juice healthy (with impressive levels of Vitamin C and potassium in every cup), it plays really nicely with other fruits. Apparently all the juice makers are onto this fact as well because there’s a seemingly endless variety of cranberry juice combos available on the juice aisles of every grocery and health food store, as noted here by the indescribably fabulous Brian Regan:

This recipe works equally well with both frozen pitted cherries or frozen (or fresh) blueberries. Just be sure the berries you select have ZERO added sugar. Both berries provide tons of beautifying nutrients. Dark, tart cherries are a great source of Vitamin C, a key antioxidant (read more about the skin beautifying effects of antioxidants like Vitamin C here) and tummy-filling fiber. While blueberries are a bona fide superfood! They also provide Vitamin C, more than a 1/3 of your daily Vitamin K requirements per serving along with several forms of phytonutrients. Phytonutrients are a group of good-for-you nutrients that include current beauty buzz-worthy antioxidants like quercitin, ferric acid and resveratol among others (Source1 and Source2).

Ingredients:
• 5 dates, soaked at least 4 hours or overnight (see comment below)+++
• 12 oz. (about 2.5 cups) frozen unsweetened pitted cherries or unsweetened frozen blueberries, defrosted
• 1 cup pure (unsweetened) cranberry juice
• 1.5 Tbsp. chia seeds
• pinch iodized sea salt
• pinch ground allspice
• pinch pure Stevia extract, optional (do not use if doing #WHOLE30, see comment below)+++
• 1-2 Tbsp. lemon juice (optional)

+++When doing #WHOLE30, it’s very important you get into the habit of checking the ingredient lists of any foods you plan to eat or use when cooking. Many dried fruits (including certain brands of dates) are processed with sulfites which are also not permitted for consumption during #WHOLE30, so be sure to check the dates before you purchase/use them. Stevia and sweeteners of all kinds are also not permitted when doing #WHOLE30. For a complete list of #WHOLE30 program do’s and don’ts as well as answers to just about any #WHOLE30 questions you may have, I highly recommend you check out the program rules here and other resources available at WHOLE30’s website to educate yourself prior to beginning your own #WHOLE30 journey or whenever you have questions or need some support.

Hardware:
• Measuring cups + spoons
• Powerful blender or food processor (I used the Nutribullet Pro 900)
• A large spoon or spoonula
• Mason jar or other preferred storage receptacle with lid

Process:
1. Drain dates and discard soaking liquid.
2. Place dates and all other ingredients into canister of blender or food processor. Place lid on canister and process on HIGH until sauce is very smooth and no chunks or pieces of ingredients are visible.
3. Remove lid and test for seasonings. Adjust to taste. You may want to add 1 Tbsp. or 2 of lemon juice (as noted below) if serving sauce with a savory dish. If you do adjust the seasonings, replace the lid and blend the sauce again briefly.
4. Then carefully (this will stain) pour sauce into a jar or bottle with a lid and cover. Store in refrigerator until ready to use.

Recipe Notes:
• This recipe makes about 2.5 cups of sauce.
• Sauce will keep for about 1 week in the refrigerator.
• I recommend adding 1-2 Tbsp. freshly squeezed lemon juice if you plan on using this as a sauce or dip for savory dishes.
• As mentioned above, this sauce is my preferred accompaniment for my Paleo Brownies seen below:

Stupid Easy Cran-Cherry Sauce #WHOLE30 #Paleo #Vegan #Raw Also pictured: DBW Paleo Brownie #Paleo #Vegan

Wisdom for the Day:
I spend a lot of time and blog space here at DBW discussing things that will be tasty and pleasing to the tongue, but I don’t often acknowledge the power of the tongue. Words are powerful! The following Proverb reminds us that the things we say have the power to bring life or death.
The tongue has the power of life and death, and those who love to talk will have to eat their own words. ~Proverbs 18:21 (God’s Word Translation) Read more here.

Beauty Resource for the Day:
Ever hear dermatologists and other skin experts say you should reapply sunscreen every few hours, but think “okay but how the heck am I supposed to do that when I’ve already put my makeup on?” Well, Angie from Hot & Flashy has an answer, and a video tutorial, for that very question! Check it out as she enlightens us on the best ways to protect ourselves from the sun while maintaining previously applied cosmetics:

Check Out These Great Recipes from the (HealthGrove) Top 30 Foods for Beauty Series:
QUICK & EASY BEAUTIFYING PAPAYA SALAD #WHOLE30 #PALEO #VEGAN
Presto Peachy Lime Vinaigrette #WHOLE30-compliant #Vegan #Paleo #Raw
Split Second Strawberry Vinaigrette #WHOLE30 Compliant (#raw, #paleo & #vegan)
Fix-It-And-Forget-It: Simply Beautiful Southern Greens Crockpot #WHOLE30 Compliant
Quick & Easy Paleo Lemon Garlic Salad Dressing #WHOLE30 Compliant
Chicken Tri-Almandine Casserole
WHOLE30 Stuffed Zucchini 2 Ways
Easy Cheezy Chicken & Broccoli Soup with Crispy Potato Croutons

Because Everybody’s Got One – The Daily Beauty Wisdom Paleo Brownie Recipe #Paleo #Vegan #JERF

Veganized Paleo Brownies
Healthy Fudgy Deliciousness

My family loves brownies. Loves. In fact “love” is probably not a strong enough word to describe Hubs’ deep and profound devotion. I think he even prefers brownies to cookies, which to me is downright un-American. But like a good little wife, I try to accommodate his preferences, at least occasionally. I haven’t done much baking since we did our first #WHOLE30 in April of this year (2016) because (as I’ve noted on a few occasions), we’ve been pretty successful at maintaining the #WHOLE30 lifestyle, even through some tempting and challenging situations.

But Hubs, in his wisdom, anticipated similar if not greater temptations arising when we were invited to a couple 4th of July potluck parties recently. So he suggested I create a paleo-correct brownie recipe we could bring along to those parties, “so I won’t be ‘forced’ to eat a bunch of unhealthy desserts.” Note his use of the word “forced,” as though one is obligated to eat 2 or 3 desserts at every party one attends. I tried to make the argument that he could actually attend the parties without indulging in any desserts, but that argument fell flat. And since we’re not currently doing #WHOLE30 (which would certainly preclude the consumption of even paleo-correct brownies), and because he’s such a wonderful husband, I figured baking a couple pans of brownies was the least I could do. And I set out in search of a paleo-correct brownie recipe I could live with.

Turns out there are many, many Paleo brownie recipes out there in Internet land! My recipe that follows is sort of a mash-up of several I found including this one from Civilized Caveman Cooking and this similar version from Paleo Grubs. The common ingredients are almond butter and cocoa powder (obv.), either honey or maple syrup, an egg or eggs, vanilla and leavening agents.

Because I find plain brownies to be a bit boring, I decided to mix it up a little and use 2 types of nut/seed butters.

Instead of using almond butter alone, I decided to try combining 2 butters as the brownie base. I’m always looking for ways to incorporate tahini into my recipes because #1 it tastes yummy (and is a great dupe for peanut butter which I still kinda miss). #2 It’s a single-ingredient food – containing nothing but sesame seeds. I’m a big believer in reading labels and ingredients lists. My stance is, the shorter the ingredient list, the better. And #3, sesame seeds have some really healthful nutrients like copper, magnesium and a surprising amount of calcium. I’ve been reading lots of articles (like this one and this one) lately urging me to eat more tahini and figured this was a great opportunity. I also elected not to melt the chocolate chips but rather to just stir a few into the mixture prior to baking. The resulting brownies have a nice textural balance somewhere between cakey and fudgey (denser and fudgier if veganized). And I’m relieved to report that you can’t really taste the banana at all (I was worried about that).

Ingredients:
• 1 cup paleo-correct (unsweetened) almond butter
• 1 cup unsweetened Tahini (unhulled is best if you can find it)
• 1 Tbsp. pure vanilla extract
• 1 very ripe banana, mashed
• 1 cup local honey or pure maple syrup (I used maple syrup)
• 1/2 cup pure dark cocoa powder (I like this one from Navitas Naturals)
• 1/2 tsp. iodized sea salt
• 1 tsp. baking soda (NOT baking powder)
• 3 large whole eggs, lightly beaten (or vegan egg substitute as noted below)
• 1/2 cup Cacao Nibs or Enjoy Life chocolate chips
• nonstick coconut oil spray (I used Pam Nonstick Coconut Oil Spray)

Daily Beauty Wisdom Vegan+Paleo Brownies Fudgy Chocolatey Awesomeness!

Hardware:
• Measuring cups + spoons
• Large + small mixing bowls
• 9 X 13″ baking dish or pan
• Electric hand or stand-up mixer
• Silicone spatula

Process:
1. Preheat oven to 340° (Fahrenheit, or 171° Celsius), and spray 9 X 13″ baking pan/dish with nonstick spray and set aside. Alternatively, you could oil the inside of the pan using a paper towel (coconut oil works best for this). If using egg substitute, prepare now and place in refrigerator until ready to use.
2. In a large mixing bowl, combine nut butters, vanilla and mashed banana. Stir until well-combined and mostly smooth. There will still be some lumps, and that’s okay. I used a sturdy fork to combine this part of the ingredients.
3. Fold in honey or syrup and beaten eggs (or egg substitute) and stir to combine.
4. In separate smaller mixing bowl, sift together cocoa powder, salt and baking soda until thoroughly blended with no lumps remaining.
5. Using a spatula, GENTLY fold cocoa mixture into wet ingredients, stirring just until combined.
6. Next using an electric hand mixer or stand mixer set on low, blend ingredients together for about 3 minutes, pausing occasionally to scrape down sides of the bowl using the spatula.
7. Transfer mixture to prepared baking pan/dish, and spread mixture out evenly in the dish or pan. Then place in preheated oven.
8. Bake for 35-40 minutes if you used eggs and for 40-45 if you used an egg substitute. I recommend testing for doneness using a toothpick or thin knife after shortest baking time (i.e., 35 min for egg recipe and 40 min for veganized recipe). Allow to cool thoroughly before cutting.

Notes:
• My beef with brownies is that I find them to be too plain (versus cake which has icing/frosting and cookies which tend to have nuts and chips and other goodies mixed in). So I prefer serving these brownies with a sauce of some kind. And for that, I highly recommend this quick and delicious Stupid Easy Paleo Cran-cherry sauce (available here). It also makes for a much prettier (and more impressive) presentation when plated.

Stupid Easy Cran-Cherry Sauce #Vegan #Paleo; DBW Paleo Brownie (with eggs) #Paleo #Primal #JERF #WHOLE30 #Grainfree #Dairyfree

• This recipe could easily be #vegan-zed by substituting ground flax or chia seeds for the 3 eggs as follows: Grind about 3 Tbsp. flax or chia seeds to produce 3 Tbsp. meal (you may end up with some extra meal left over). Then combine 3 Tbsp. ground flax or chia seed meal + 9 Tbsp. water. Allow mixture to sit (preferably in the refrigerator) for about 15 minutes before using in recipe. Click to read more here.

Whole Chia Seed & Coffee Grinder

Combine 3 Tbsp. Ground Chia or Flax Seeds with 9 Tbsp. Water.

You could also use one of the egg replacement mixes available. Bob’s Red Mill makes one as does Ener-G but there are several others. I veganized the 2nd batch I baked of these brownies (using chia seed meal + water for egg substitute). I found the vegnized brownies were denser and fudgier than the brownies made with eggs (which were more cake-like in consistency). I actually preferred the veganized version. But take note, the veganized version did require extra baking time and may have a different texture.

Wisdom for the Day:
“My children, eat honey, for it is good, and the drippings of the honeycomb are sweet to your taste. Know that wisdom is such to your soul; if you find it, there will be a future, and your hope will not be cut off.” ~Proverbs 24:13-14 (English Standard Version) Read more here.

Beauty Resource for the Day:
In my never-ending quest to find and consume the best foods for beauty and anti-aging, I stumbled upon this slideshow from a few years back depicting the top foods to combat aging. There’ve been some controversies surrounding Dr. Oz since then (re product endorsements) but, his educational resources, like this one, have always been grounded in science and evidence-based research. Spoiler – you can check off #7 on the list after you prepare and eat a few of these #cleaneating brownies. Top ’em with my Stupid Easy Cran-Cherry Sauce, and you can check off #3 as well. What a delicious way to combat aging! Foods to Fight Aging from Dr. Oz.com

Thick & Creamy Asian-Style Blender Dressing #WHOLE30 #Vegan #Raw #Paleo

Is it hot where you live? Because it’s REALLY hot and humid where we are! I didn’t really need another reason to serve salads every night with dinner. But, these long, summer days seem to make my family more willing to eat fresh crunchy greens and lettuce every night as long as they have a continuous supply of new and exciting (read homemade) dressings to jazz up said salads. This has presented me with something of a challenge because I’m still relatively new to dressing-making (if that’s a thing). And whenever I’m working on a new dressing, I always worry that I may experience a repeat of my great mayonnaise fiasco from our first #WHOLE30 journey in April. Fortunately, I’ve learned some reliable salad dressing-making tricks since then and have discovered some tasty salad topping recipes along the way (including Presto Peachy Lime Vinaigrette, the Split Second Strawberry Vinaigrette and Paleo Lemon Garlic Vinaigrette). My current favorite method for whipping up a quick and easy, thick and creamy dressing using healthy ingredients is to employ our trusty NutriBullet 900. I’ve discovered it’s practically foolproof. And I’d highly recommend investing in a NutriBullet or other high-powered blender (e.g. Vitamix) if you’re looking to transition from processed foods to making the majority your own foods (especially dressings and sauces) from scratch.

Lately, we’ve been including a series of different fresh fruits in our nightly salads – everything from sweet seedless grapes to juicy local peaches to tangy pineapple and succulent papaya. The sweet juicy fruits and crisp greens seem to beckon for a saltier more robust dressing, something with garlic, citrus, and ginger; something interesting, with a kick. We haven’t consumed any soy products since completing #WHOLE30, but I still find myself craving something akin to a sweet teriyaki but creamier. Thank goodness for Coconut Aminos Sauce – the answer to my salty soy cravings!

Not only is this dressing soy-free, it also has a hefty dose of selenium thanks to the inclusion of Brazil nuts. The garlic and fresh ginger provide anti-inflammatory protection, and the citrus juices offer a nice hit of Vitamin C. Did I mention that the oils contribute antioxidant protection in the form of Vitamin E? It’s true. Those same extra virgin oils contain useful fatty acids that will help your body better assimilate all the valuable nutrients in the salad. This dressing is a health fest! It’s about 85-95% raw (depending on the oils you use). It’s vegan; suitable for those following a #paleo lifestyle; and is #whole30-compliant as well (provided you following the instructions in the comments below and always read ingredients and food labels). Most importantly, it’s yummy, and your family will love it!

N.B. this recipe makes about 2 cups (scant) of dressing and will become thicker as it sits in the fridge (due to the coconut oil). You will find that it becomes thin and spreadable again as soon as you spoon it out onto a salad. It pairs well with avocado or guacamole, fruits and nuts, Asian or Southwestern spices and a sprinkle of fresh herbs as shown here.

The finished product garnished with fresh cilantro

Ingredients:

Assemble your ingredients in advance for super-speedy salad dressing-making success!

• 4 dates, soaked at least 4 hours (see comment below if doing #WHOLE30)+++
• 2 garlic cloves, peeled
• 6 whole Brazil nuts
• 1 tsp. iodized sea salt
• 1 tsp. spicy mustard (do NOT Dijon if doing #WHOLE30, see comment below)+++
• 1” knob peeled fresh ginger root, diced
• ¼ cup lime juice (I only had bottled available, but freshly squeezed is best)
• ¼ cup freshly squeezed lemon or orange juice (or more lime juice)
• 2-3 Tbsp. Coconut Secret Coconut Aminos Sauce
(according to taste, I used about 2.5 Tbsp.)
• ¼ cup extra virgin coconut oil
• ¼ cup extra virgin olive oil (EVOO) or extra virgin avocado oil
• 2 Tbsp. sesame oil
(I used dark. Choose an organic cold-pressed light sesame oil such as this one if raw)
• 1 tsp. hot sauce (optional)

Hardware:
• Measuring cups + spoons
• Citrus juicer
• Powerful blender (As stated above, I used Nutribullet Pro 900)

Process:
1. After soaking, drain dates and discard soaking liquid.
2. Place dates and all other dressing ingredients into canister of blender. Place lid on blender and process on HIGH until dressing is very smooth and no
visible chunks or pieces of ingredients are visible.
3. Remove lid and test for seasonings. Adjust to your taste preferences.

If you do adjust the seasonings, replace lid and blend on HIGH for a few seconds more.
4. Pour dressing into a jar or bottle. Cover with lid and store in refrigerator until ready to use. Garnish with cilantro if desired. Dressing will keep for about 1 week in the refrigerator.

+++When doing #WHOLE30, it’s very important you get into the habit of checking the ingredient lists of any foods you plan to eat, cook with or serve your family. For example, many brands of dried fruits (including some dates) are processed with sulfites which are not permitted for consumption during #WHOLE30, so be sure to check the dates before you purchase/use them. Also, most Dijon mustards contain white wine which is also not approved for consumption during WHOLE30, which is why you’ll want to use spicy mustard instead. For a complete list of #WHOLE30 program do’s and don’ts as well as answers to just about any #WHOLE30 questions you may have, I highly recommend you check out the program rules here and other resources available at WHOLE30’s website to educate yourself prior to beginning your own #WHOLE30 journey or whenever you have questions or need some support.

BTW – If you’re looking for a salad recipe to go along with this dressing, I highly recommend using this Quick & Easy Beautifying Papaya Salad recipe. It’s healthy, delicious, and is easily adapted for vegans, paleo and #whole30-ers. And it’s chalked full of good-for-you nutrients!

Thick & Creamy Asian-Style Blender Dressing Served along side & atop Tossed Green Salad with Fruit

Wisdom for the Day:
Sometimes people ask me how I can eat vegetables all the time; don’t I get tired of the taste and so on. I explain to these folks that not only do I love the flavor of fresh vegetables, but vegetables are the original health food described in the Garden of Eden story (in Genesis 1:29) and in this cool story from the Old Testament book of Daniel:
“So Daniel spoke to the guard… ‘Why not test your servants for ten days? You could give us a diet of vegetables to eat and water to drink. Then compare our appearance to the appearance of the young men who eat the king’s food. Then deal with your servants according to what you see.’ The guard decided to go along with their plan and tested them for ten days. At the end of ten days they looked better and healthier than all the young men who were eating the king’s food. So the guard kept taking away their rations and the wine they were supposed to drink and gave them vegetables instead. And God gave knowledge, mastery of all literature, and wisdom to these four men.”
~Daniel 1:11-17 (Common English Bible) Read more here.

Beauty Resource of the Day:
Ever feel completely clueless when it comes to applying eyeshadow? You’re not alone. Sometimes I still look at those big beautiful (often expensive) shadow palettes that are so popular these days and feel…totally overwhelmed, like I wouldn’t even know what to do with all those color options. Luckily, great-looking eyeshadow doesn’t have to be that complicated and needn’t involve more than 2 colors! Emily Noel is here to tell us all about the “sandwich method” in this super-quick, super-informative video – complete with step-by-step tutorial, suggested shadow duos (both top-shelf and drugstore options) and listings + links for all products & tools used or mentioned in the video. The always delightful Ms. Emily really shines in this gem of a beauty Vlog!

Be sure to subscribe to Daily Beauty Wisdom to automatically receive new posts sent directly to your inbox of choice!

Easy Creamy Asian-Style Blender Dressing #Paleo #Vegan WHOLE30 #raw #justeatrealfood

QUICK & EASY BEAUTIFYING PAPAYA SALAD #WHOLE30 #PALEO #VEGAN

If you’ve followed this blog for a while or have read any recipes for beautiful skin and hair series, then you already know I’m really into cooking for beauty. Don’t get me wrong. I’m into external beauty products too. I desperately love cosmetics, makeup, hair products and beauty treatments of all kinds. My bathroom is literally overflowing with lotions and potions of all shapes, sizes and price points! But as the saying goes, beauty begins on the inside. And no amount of making up can disguise unhealthy insides. That’s especially true as we age. And I’ve found that after pregnancy, my body is far more likely to display outwardly any signs of dis-ease I may be experiencing inwardly. And since our baby girl has recently become independently mobile (translation lots more work for Mommy and Daddy to keep up with her), it’s definitely in my best interest to eat as healthfully as possible. So, I’ve been writing a series of recipes based on HealthGrove’s recent study identifying the top 30 foods for beautiful skin and hair (If you’ve missed any of the previous recipes from the series, do not despair. I’ve listed each of them below).

Fortunately for folks like me, the Internet offers tons of (mostly consistent) advice for those of us seeking the best foods to eat for health and beauty (including of course that recent HealthGrove study). Today’s recipe includes a veritable stockpile of beautifying ingredients including most notably #5 of HealthGrove’s list – PAPAYA.

Papaya – beautifying papaya!

When I discovered this article by the lovely Joy Bauer outlining the most important nutrients for anti-aging, I was inspired to begin using those nutrients in more recipes as well. However, because everyone in our household is sensitive gluten and dairy, I’ll obviously have to take a pass on the recipe she included in the article (no offense, Joy). So I decided to create my own recipe based around papaya and incorporating the other nutrients Ms. Bauer identifies as key for consumption. So here’s a rundown of nutrients this recipe offers:

Vitamin C – provided by the papaya, tomato and broccoli slaw. For more on the beautifying antioxidant benefits of Vitamin C, check out this article and recipe for #whole30 compliant #paleo and #vegan (and super-yummy) Strawberry Vinaigrette.
Vitamin E – in the extra virgin olive, coconut and avocado oils as well as in the walnuts
Beta-carotene (Vitamin A) – from the carrots and the broccoli slaw (as seen on the package)

Broccoli slaw is not only an antioxidant fest. It’s also quick and ready in an instant!

Selenium – provided by the Brazil nuts in the dressing. Did you know that Brazil nuts are in fact the #1 food source of selenium?
Omega3 fatty acids – from the walnuts and/or salmon if you choose
Lycopene (bonus nutrient) – lycopene has been shown in recent studies to protect skin against sun-related aging and sun damage. This recipe provides lycopene from 2 sources – EVOO and fresh tomato. Plus, this recipe is easily adjusted to suit vegans, vegetarians, paleo-types and folks actively doing #whole30. It’s quick and easy to prepare and (perhaps) most importantly, it tastes really good. Whoop! Whoop!

Ingredients:
For the Salad –
• 1 whole papaya
• 1-12 oz. bag broccoli or cabbage slaw
• 1 bunch fresh cilantro
• 1 whole tomato
• 2 carrots
• 1 medium jalapeno or Serrano chili pepper
• ½ cup chopped raw cashews or walnuts (I used cashews)

Protein Options –
• About 2 cups cooked, shredded chicken (bones, skin and excess fat removed)
• 1 large (14.5 oz.) can wild Alaskan pink salmon, drained
• 8 hardboiled eggs, diced
• 8 eggs, scrambled and chilled
• 2 cups cooked then chilled garbonzo beans (if using canned, drain and rinse very well)
• 2 cups cooked then chilled lentils

For the Dressing –

• 4 dates, soaked at least 4 hours (see comment below)+++
• 2 garlic cloves
• 6 whole Brazil nuts
• 1 tsp. iodized sea salt
• 1 tsp. hot sauce (optional but recommended for best flavor. I like )
• 1 tsp. spicy mustard (NOT Dijon if doing #WHOLE30, see comment below)+++
• ½ tsp. minced lemongrass or 1” knob peeled fresh ginger root, diced
• ¼ cup lime juice
• ¼ cup freshly squeezed lemon or orange juice (I used OJ)
• 4 Tbsp. Coconut Secret Coconut Aminos Sauce, divided
• ¼ cup extra virgin coconut oil
• ¼ cup extra virgin olive oil (EVOO) or extra virgin avocado oil
• 2 Tbsp. dark (toasted) sesame oil

+++When doing #WHOLE30, it’s very important you get into the habit of checking the ingredient lists of any foods you plan to eat or use when cooking. Many dried fruits (including certain brands of dates) are processed with sulfites which are also not permitted for consumption during #WHOLE30, so be sure to check the dates before you purchase/use them. Also, most Dijon mustards contain white wine which is also not approved for consumption during WHOLE30, which is why you’ll want to use spicy mustard instead. For a complete list of #WHOLE30 program do’s and don’ts as well as answers to just about any #WHOLE30 questions you may have, I highly recommend you check out the program rules here and other resources available at WHOLE30’s website to educate yourself prior to beginning your own #WHOLE30 journey or whenever you have questions or need some support.

Hardware:
• One or two cutting boards
• A sharp chef’s knife
• A pair of disposable gloves
• A sharp vegetable peeler
• A large mixing bowl
• Powerful blender (I used the Nutribullet Pro 900)
• Salad spinner (optional)
• A large spoon or spoonula

1. Prepare dressing as follows: Drain dates and discard soaking liquid. Place dates, 2 Tbsp. Coconut Aminos (reserving 2 Tbsp. for later use) and all other dressing ingredients into canister of blender. Place lid on blender and process on HIGH until dressing is very smooth and no visible chunks or pieces of ingredients are visible. Remove lid and test for seasonings. Adjust to taste. (I found that dressing was appropriately seasoned without adjustments but add salt or additional spices to your preferences.) Then pour dressing into a jar or bottle. Cover with lid and store in refrigerator until ready to use. Note, this recipe makes about 2 cups (scant) of dressing and may be made up to 3 days in advance. It will keep for about 1 week in the refrigerator.

2. Wash and dry all vegetables, including cilantro. If you have a salad spinner, place washed cilantro in spinner and spin until dry. If you don’t have (or don’t wanna use) a salad spinner, simply placed washed cilantro on a clean kitchen towel and pat dry.
3. Using vegetable peeler, peel carrots and papaya.
N.B. Trust me on this one! I tried cutting half the papaya without peeling it first (I figured I’d cut it like an avocado, scoring it and removing the peel afterwards). No dice! It was a disaster trying to get the peel off, and I nearly removed my fingertips along with the peel! With the 2nd half I got smart and peeled it first. What a difference. I finished chopping it in half the time and with no near-death experiences.

4. Finely chop the washed and dried cilantro. Then transfer it to mixing bowl. Next chop the papaya and all the vegetables (except pepper) into roughly equal bite-sized chunks and place into mixing bowl.
5. Put on gloves. Cut pepper in half and remove all seeds, stem and membranes.
Then chop pepper into very small pieces. Place in mixing bowl with other ingredients. Carefully remove gloves and immediately wash your hands. Try not to touch your face or anyone else before taking off, disposing of gloves and washing your hands. Also I used a separate cutting board just for the pepper and washed the cutting board and knife before removing the gloves.
6. Open bag of broccoli slaw and dump into mixing bowl along with other ingredients excepts nuts, dressing and remaining 2 Tbsp. Coconut Aminos. Then add dressing and stir well to combine. If everyone in your household wants the same protein option, then feel free to stir it in at this point. Otherwise, wait and serve several protein options along side Refrigerate at least 2 hours before serving.

7. Just before serving, stir in remaining 2 Tbsp. Coconut Aminos and nuts.
8. Serve with multiple protein options (unless you already stirred proteins into salad). Example in our house both my mother and my Hubs selected shredded leftover rotisserie chicken. But I selected salmon as my protein of choice for some extra Omega-3 fatty acids. Additional garnishes include chopped avocado or Wholly Guacamole, bean sprouts and sunflower sprouts. Enjoy!

QUICK & EASY BEAUTIFYING PAPAYA SALAD #WHOLE30 #PALEO #VEGAN

Wisdom for the Day:
Today I read the following quote:
“Biblical orthodoxy (hypocritical religiosity) without compassion is surely the ugliest thing in the world.” ~Francis Schaeffer And I was struck by the brilliance and simplicity of that statement. Surely a compassionate heart is an essential component of beauty. What if we made the choice to put on love and compassion the same way we put on makeup? The Bible says that we can in this passage from ~Colossians 3:12-13 (ESV)
Put on then, as God’s chosen ones, holy and beloved, compassionate hearts, kindness, humility, meekness, and patience, bearing with one another and, if one has a complaint against another, forgiving each other; as the Lord has forgiven you, so you also must forgive. Read more here. I encourage you to spend a few moments each morning imagining yourself putting on love and compassion, like you’re applying makeup or sunscreen. Surely we need to apply God’s love and compassion daily as the most important and effective beauty treatment!

Beauty Resources for the Day:
Want more info on what to eat for anti-aging benefits? Check out this slideshow from the folks at Total Beauty (Hint: if you consume this dressing on a regular you can cross slide #7 off your to-eat list).

Check Out These Great Recipes from the (HealthGrove) Top 30 Foods for Beauty Series:
Presto Peachy Lime Vinaigrette #WHOLE30-compliant #Vegan #Paleo #Raw
Split Second Strawberry Vinaigrette #WHOLE30 Compliant (#raw, #paleo & #vegan)
Fix-It-And-Forget-It: Simply Beautiful Southern Greens Crockpot #WHOLE30 Compliant
Quick & Easy Paleo Lemon Garlic Salad Dressing #WHOLE30 Compliant
Chicken Tri-Almandine Casserole
WHOLE30 Stuffed Zucchini 2 Ways
Easy Cheezy Chicken & Broccoli Soup with Crispy Potato Croutons

Split Second Strawberry Vinaigrette #WHOLE30 Compliant

Today’s post is part 6 in my series of recipes based on a recent HealthGrove study identifying the top 30 foods for beautiful skin and hair. As I have previously discussed, all but 3 of the most beautifying foods are #WHOLE30 foods. The 3 exceptions on the list (those foods not technically Paleo or WHOLE30-compliant) are legumes (i.e. beans), not dairy or grains. In case you missed any of the previous recipes from this series, you will find links for each at the bottom of this post. So, be sure to check those out, and definitely stay tuned to Daily Beauty Wisdom because I’ll be posting all new recipes for each of the remaining #Paleo / #WHOLE30 ingredients from the HealthGrove list (I think I’ve got about 20 or 21 left to cover). And be sure to subscribe to Daily Beauty Wisdom to automatically receive new posts sent directly to your inbox of choice!

Today’s beautifying ingredient is the sweet and juicy, bright red succulent strawberry (food #17 from the HealthGrove list). Here’s a little bit of trivia. Did you know strawberries are the only fruit with seeds on the outside? Strawberries are low calorie, high in fiber and a terrific source of Vitamin C (necessary in the synthesis of collagen, the key component of healthy skin and hair), providing more than 100% of RDA per serving. Vitamin C is one of several antioxidant vitamins.

You may be wondering why antioxidants are important. Antioxidants protect the skin (and other cells) from oxidation which occurs when our bodies are exposed to free radicals like the sun’s rays, smog, second-hand smoke and other environmental toxins. Oxidation is akin to rusting of the body, and it’s the primary way the body shows its age. Anti-oxidants are the antidote to oxidation, like tiny molecular-level shields protecting against rust and decay inside the body. (when we eat foods high in antioxidants like strawberries) or when applied topically (when using cosmetics that have added antioxidants ingredients). The the science is mixed with respect to usage of antioxidants in preventing disease. But antioxidants are generally accepted as anti-aging superstars. Most experts recommend getting our antioxidants from foods (versus supplements) and suggest the best way to combat aging is to eat foods high in antioxidants and other skin-beneficial ingredients (like biotin and good fats); to get lots of sleep (sleep is when the body repairs itself from damage it sustained during the day); and to use products with antioxidants and other skin-beneficial ingredients (source here).

I whipped up this recipe on Father’s Day to serve to Hubs. Since this was his first official Father’s Day I had quite the special Daddy Dinner menu in the works, including among other things these paleo pancakes (remember we’re not currently doing a #WHOLE30) with homemade strawberry syrup (I used the remaining thawed strawberries, some unsweetened OJ and coconut sugar simmered on LOW for 2 hours); scrambled eggs and bacon; tossed salads and this vinaigrette.

The hallmark of successful recipe – a smiling Hubs!

Because I took a couple of preparatory measures in advance (soaking the dates in the fridge overnight and pre-measuring lemon juice + other ingredients in advance), this recipe was quite literally ready in seconds. I timed it. It took around 47 seconds, literally less than 1 minute to prepare. If using frozen strawberries (which I think is the way to go as long you are careful to purchase UNSWEETENED, AKA no sugar added berries), just remove the bag from the freezer (and place in the refrigerator) the night before you plan to make this dressing. I actually soaked the dates in the fridge overnight too, just to save a little prep time on Sunday. BTW, I used defrosted frozen strawberries in this recipe only because I had them on hand (and I’m a big believer in using what ya’ got). But It’s summertime in North America, at least. So if you can get your hands on some fresh (preferably local) strawberries, I highly recommend using those in this recipe.

Split-Second Strawberry Vinaigrette – Sweet & Simple & #WHOLE30 Compliant

Ingredients:

• 1 cup whole fresh or frozen unsweetened strawberries, defrosted and drained (if using frozen)
• 4 whole pitted dates, soaked at least 4 hours, drained (see note below)+++
• 1 tsp. iodized sea salt
• 10 cranks freshly cracked black pepper
• 1 cloves garlic, minced
• 1 tsp. spicy mustard (if doing #WHOLE30 be sure mustard contains no white wine)+++
• ¼ cup freshly squeezed lemon juice (juice from 1 small lemon)
• 1 cup avocado oil or extra virgin olive oil
• ¼ tsp. cayenne pepper (optional)

Hardware:
• powerful blender (I used a NutriBullet Pro), but a Vitamix or other sturdy, powerful blender would work equally well

Process:
1. Drain dates and disgard soaking liquid.
2. Add dates, strawberries and all other ingredients to pitcher or jar of blender.
3. Place blender pitcher on base, cover and blend on HIGH until no chunks or pieces of the fruit or garlic remain. It should take no more than a minute.
4. Remove blender from base and remove lid. Test dressing for seasoning and adjust as needed to taste. Then refrigerate until ready to use.
~Makes about 2 cups vinaigrette.

This dressing will keep covered and refrigerated about 1 week.

+++When doing #WHOLE30, it’s very important to check the ingredient lists of any foods you plan to eat (actually it’s always important to be aware of what you’re feeding your family, right?). Some frozen fruits contain sugar or other additives not approved for consumption during WHOLE30 (and which aren’t healthy for us to consume anyway). Sugar and sweeteners of all kinds are off limits during #WHOLE30. And, dijon mustard usually contains white wine which is also not permitted during #WHOLE30. Finally, some dried fruits are processed with sulfites which are not permitted for consumption during #WHOLE30, so carefully check the dates you use for this any other recipe. For a complete list of #WHOLE30 program do’s and don’ts as well as answers to just about any #WHOLE30 questions you may have, I highly recommend you check out the program rules here and other resources available at WHOLE30’s website to educate yourself prior to beginning your own #WHOLE30 journey or whenever you have questions or need some support (N.B. – the Facebook and Twitter feeds are tremendous sources of encouragement and support). Also, consider reading the book It Starts with Food prior to attempting a #WHOLE30. It’s chalked full of useful info and helpful tips to make surviving the whole 30 days a whole lot more tolerable (pun intended).

Whip up this simple and super-fast vinaigrette with a quick whirr of the blender!

Don’t Miss the Other Recipes in This Series:
Fix-It-And-Forget-It: Simply Beautiful Southern Greens Crockpot #WHOLE30 Compliant
Quick & Easy Paleo Lemon Garlic Salad Dressing #WHOLE30 Compliant
Chicken Tri-Almandine Casserole
WHOLE30 Stuffed Zucchini 2 Ways
Easy Cheezy Chicken & Broccoli Soup with Crispy Potato Croutons

Wisdom for the Day:
Wives, submit to your own husbands, as to the Lord. For the husband is the head of the wife even as Christ is the head of the church, his body, and is himself its Savior. Now as the church submits to Christ, so also wives should submit in everything to their husbands. Husbands, love your wives, as Christ loved the church and gave himself up for her.. ~Ephesians 5:22-25 (English Standard Version)
Read more here.

Beauty Resource of the Day:
Here’s another helpful makeup tutorial video from the brilliant Wayne Goss. This little tip will help you avoid making mistakes when applying your eyeshadow:

Quick & Easy Crispy Potatoes

Crispy Potatoes served with Eggs & Bacon

Ingredients:
1.5 lb. Baby Red Potatoes, washed (unpeeled)
1 Tbsp. Coconut Oil (I used extra virgin)
1 tsp. Salt
1/4 tsp. Garlic Powder
Dash Oregano Flakes

Process:
1. Wash and dry potatoes but do not peel. Cut them into more or less uniform size pieces, which for me was into halves and thirds depending on the size of each potato.
2. Place the potato pieces along with all remaining ingredients in a bowl. No need to stir just yet. Microwave on HIGH for 5-7 minutes depending on the strength of your microwave.
3. While the potatoes cook, preheat over to 400 degrees (Fahrenheit), and spray a cookie sheet with nonstick spray (I used coconut oil).
4. Remove potatoes from microwave and stir well. Then turn mixture onto prepared cookie sheet, being sure to distribute evenly on sheet.
5. Bake potatoes in preheated oven for 25-30 minutes until desired crispiness.

Salty, Crispy and Soft in the Middle – These Potatoes Are Guaranteed to Chase Away Any Potato Chip Cravings You May Be Experiencing

Makes 4-5 servings.
NOTE: These also make great hash browns!

Wisdom of the Day:
This is the day which the Lord has made; Let us rejoice and be glad in it.
Psalm 118:24 (NASB)
Read more here.