Easy At-Home Baked Sweet Potato Fries

#Vegan #Glutenfree #Grainfree #Whole30 #Paleo #Dairyfree #Sugarfree

Our daughter just turned the Big 1 year! Hubs and I confidently carried our little one into her 1-year follow-up expecting, for the first time in our brief parenting tenure, to get a great report along with the standard marching orders “just keep doing what you’re doing.” We’d been receiving those same instructions at every previous check-up along with high praise for our daughter’s diverse food intake and her preference for spinach and love of scrambled eggs.

Baby Girl Turns Eating Spinach into a Full Contact Sport

But this time, we were hit hard by our pediatrician’s orders to transition our daughter to all solid food within 60 days. Most alarming to me, I was told to stop pureeing or mashing her foods starting right away…I was appalled! I thought we were doing so well. I’d been cruising along using our trusty NutriBullet to puree everything from broccoli and carrots to salmon and chicken, and she was doing so well eating that stuff…just as long as it was smooth with no lumps. She’d basically refused to eat anything with lumps or texture except her beloved eggs. I had created these yummy Veggie Puffs which she liked, but they’re pretty labor-intensive so I rarely make them and don’t relish the idea of making them several times per week.

Now my head was spinning as I pondered all the changes I’d have to make and worried how baby girl would respond to the transition. On the other hand, I can’t stand the idea of giving our little girl the highly-processed chemical-laden transitional toddler foods sold in stores.

Hubs – recognizing the look of consternation on my face – said, “Baby, it’ll be okay. We’ll just start by giving her those foods she already likes. What about sweet potatoes? We know she loves those.”

Of course! That’s what I’ll do! She loves sweet potatoes. I’ll start there, I thought to myself. I decided to try to recreate one of our favorite treats – sweet potato fries – without the funky hydrogenated oils and preservatives. Baked with a little extra virgin coconut oil and some pure, unsweetened apple juice, these “fries” take only a few minutes to make and both my daughter and husband love them! Their an easy, inexpensive and delicious treat you can make in less than hour (including cook time). The secret is the combination of coconut oil and apple juice that the “fries” bake in. The result is slightly sweet and just the right combination of soft and crisp to be considered the perfect healthy transitional food by even the most persnickety pediatrician. Score one for Mommy!

Ingredients:
• 1 Large or 2 Small Whole Sweet Potatoes, Washed and Peeled
• 1 Tbsp. Organic Extra Virgin Coconut Oil
• 2 Tbsp. Unsweetened Homemade or Organic Apple Juice
• 1/4 tsp. Ground Cinnamon
• Light Sprinkling of Sea Salt, Ground Ginger, and/or Allspice

Hardware:
• Large Chef’s Knife (the sharper the easier this will be)
• Cutting Board
• Parchment Paper
• Medium-sized Cookie Sheet or Baking Pan

Instructions:
1. Preheat oven to 375° Fahrenheit (190° Celsius). Cover baking sheet/pan with parchment paper. Then set aside.
2. Slice sweet potato (or potatoes) length-wise into 4-5 slices of roughly equal width (as pictured below).

Then cut slices into match sticks (or french fry shape). When cutting sticks, try to avoid pointy or sharp edges.

3. Pour oil and apple juice onto parchment paper and rotate pan gently to blend the liquids (you can also use a fork or other utensil to swirl the liquids together). Then place the sweet potato sticks in a single layer atop the liquid mixture. Lightly sprinkle with spices, and then gently shake the pan again to distribute the liquids and seasonings.

Raw Seasoned Sweet Potato Sticks Ready to Bake

4. Bake in preheated oven for 40-45 minutes. Then remove from oven and test for doneness.

Makes about 2-3 Toddler Servings
Notes and Serving Suggestions: If you’re serving a toddler, you want the fries to be softer so stick with the shorter bake time. Check first after 40 minutes. If not quite done, stick the pan back in the oven for 3-5 more minutes. For adults, bake for 45 minutes before checking for doneness for a crisper texture. If not quite done, bake for 5-7 minutes longer, but keep a close eye on them. They go from crispy to burned very quickly.

Wisdom for the Day:
So, as the Holy Spirit says, “Today, if you hear his voice, don’t have stubborn hearts as they did in the rebellion, on the day when they tested me in the desert.”
~Hebrews 3:7-8 (Common English Bible)
Read more here.

Quick and Easy Sausage Gravy #SeptemberWhole30 #Paleo #GlutenFree

#SeptemberWhole30…Mercifully the End Is in Sight!

So we’ve arrived at the final week of our second round of #Whole30. We can see the end from here and I’m feeling a sense of relief. This has been a much harder process than our first Whole30. As I’ve continued to struggle with lagging motivation, I’ve reflected on my own motivations and goals for this doing this round. Many (too many probably) of my goals were related to my appearance or were self-focused, dare I say even selfish goals. Here’s a portion of my goals for this #SeptemberWhole30:
• More energy to exercise – I wanted to start a walking regimen (but I haven’t walked once)
• Create and try new recipes
• No more under-eye circles
• Brighter eyes
• Want my clothes to fit better
• Looking younger
Those types of goals could be describes as external or “extrinsic” motivators. Research has shown that extrinsic factors are significantly less motivating than internal or intrinsic factors. The moral of this story is that internal goals are more motivating than external goals so keep that in mind when you’re considering committing to a (somewhat difficult) program like #Whole30.

One benefit I’ve noticed during both our first Whole30 and this round is feeling more in control of food. I’m far less likely to overeat. I’m less likely to to keep eating just because the food tastes good. I find it much easier to simply stop eating midway through the meal; to leave food on the plate; and to just walk away from the table. It’s possible that some of my willingness to stop eating has to do with my general disinterest in the food. At this stage of the game, I’ve pretty much exhausted my ability to create new or exciting Whole30-compliant recipes. Because we’ve eaten our old stand-byes so many times, I’ve been desperately seeking quick and easy ways to jazz them up like adding a sauce or gravy. This sausage gravy really perks up plain scrambled eggs, omelets or leftover meat and potatoes. My family was very pleased and asked that I keep this one in the rotation even after we’ve finished Whole30 which is the ultimate test of a tasty recipe!

Quick and Easy Sausage Gravy #Whole30 #Paleo #Glutenfree #Dairyfree #Grainfree

Ingredients:
• 1-2 lb. Whole30-compliant (sulfite and sugar-free) Sausage, casings removed
• 3 Tbsp. Bob’s Red Mill Instant Potato Flakes
• 2 Tbsp. Tapioca Starch (I used this one from Bob’s Red Mill)
• 1/3 cup Original Unsweetened Nut Pods Creamer
• 1/3 cup Homemade or Whole30-compliant Chicken Broth
(Find a list of commercially-available Whole30-approved broths here)
• 1/3 cup Distilled (Cold) Water
• ½ tsp. Sea Salt
• ¼ tsp. Freshly Cracked Black Pepper

Hardware:
• Large frying pan or cast iron skillet
• Measuring spoons
• Large glass measuring cup (at least 2 cup size)
• Spatula
• Wire whisk (optional)

Instructions:
1. Place sausage in large frying pan or cast iron skillet. Place pan on stove. Turn stove setting to MEDIUM-HIGH setting (7). Cook sausage over MEDIUM-HIGH heat, using spatula to break up sausage into smaller pieces as it cooks, and to prevent any sausage pieces from burning.
2. After meat has completely, turn off the heat. At this point, you may drain the fat from the browned meat. Because I used venison sausage, there really wasn’t an excess amount of fat. But if you use pork sausage, you’ll probably need to drain it.
3. In a large measuring cup (preferably one with spout) stir together coffee creamer, broth and water. Then add salt and pepper and stir again to combine. Add to this mixture the instant potato flakes and tapioca starch. Stir well until there are no large lumps visible.
4. Place pan with cooked sausage back on stove over LOW-MEDIUM heat (3). Slowly stir liquid mixture into meat in 3-4 additions, stirring well after each addition using a wire whisk or fork to stir mixture.
5. Reduce heat to LOW and continue to cook for about 5 minutes, stirring more or less continuously. At this point, you may cover gravy and keep covered over LOW heat, stirring occasionally, up to 30 minutes. Just be sure to keep stirring it occasionally.

Notes and Serving Suggestions: I tried to note this above but it’s worth repeating, the liquids should be cold when initially combined with the potato flakes and tapioca starch in order to prevent lumpy gravy. Also disregard my pic featuring the unsweetened French Vanilla flavored Nut Pods creamer. That’s a mistake. You really want to use the original (unflavored) version for best results.

As far as serving suggestions – obviously, during Whole30 you wouldn’t serve this over biscuits (the traditional southern style) unless you’re family is not doing Whole30 with you. This gravy really jazzed up our scrambled eggs meal and is delicious over just about any egg preparation you can imagine. I think of it as a condiment, a super sauce if you will to help us get through these last difficult days of this #SeptemberWhole30!

Wisdom for the Day:
“Even if the fig tree does not bloom and the vines have no grapes, even if the olive tree fails to produce and the fields yield no food, even if the sheep pen is empty and the stalls have no cattle — even then, I will be happy with the Lord. I will truly find joy in God, who saves me.” ~Habakkuk 3:17-18 (God’s Word Translation)
Read more here.

Save Your Money – Toddler Veggie Tots or Puffs

On the Left: Money-Saving Veggie Puffs On the Right: Dr. Praeger's Spinach Littles

Left: My Homemade Veggie Puffs. Right: Dr. Praeger’s Spinach Littles

I have a secret. I’m completely addicted to toddler food. Actually, it’s just 1 particular toddler food.
For years now, I’ve been loving these Dr. Praeger’s Spinach and Broccoli Littles. Love. Love. LOVE. Them. I’ll drive way out of my way to find these “little” veggie+potato treats, and cheerfully pay more than $5 per 10 oz. box (I usually purchase 4 to 5 boxes at a time since they’re hard to find in my area) to feed my habit.

My love affair with Dr. Praeger’s products began several years ago. After several years of “healthy” vegan eating, I developed a severe allergic reaction to the soy-based meat substitutes I was eating on a regular. So when I first spotted these non-GMO, soy-free alternatives at Whole Foods, I grabbed them up and was quickly hooked. When I was pregnant and craving these tasty little buggers, I even sent Hubs up to the nearest Whole Foods (over an hour each direction) to score a few boxes for me! I have such a wonderful husband!

I love them because they’re green and filled with non-GMO green veggies and potatoes. They’re certified gluten-free (and in fact, contain no grains whatsoever). There’s nothing funky or nasty in them (save for some canola oil which admittedly is not the best, but at least it’s not hydrogenated or full of trans fats); no grains or gluten (they’re certified gluten-free); and no dairy or soy. They’ve got some protein in there too, thanks to the inclusion of egg whites. And they just taste great! They’re fun to eat and just make me feel good. But since I’m an adult (not the target market), I tend to eat a bunch of them (when I have them). So, keeping my “Littles” supply stocked can be rather expensive.

Recently Hubs and I were stocking up, and I was overcome with a bit of buyer’s remorse. As I emerged from the store’s freezer holding 5 boxes of assorted Dr. P.’s Littles, I made the following off-hand remark. “These things are ridiculously expensive. I bet I could make them, or something very similar.” Since Hubs manages the grocery budget, he was immediately excited by my comment. I, on the other hand, was immediately regretful I’d said something so foolish, thinking “I could never make anything as delicious as my beloved Dr. P’s.” I reluctantly agreed to try to create a recipe similar too my beloveds but insisted we purchase the 5 boxes I was holding “you know, just so I have something to compare my own recipe to.” Gotta love that rationalization there.

Hub agreed, and I began searching the all-knowing Internet for some sort of “Dr. Praeger’s Littles” dupe recipe. I quickly found several recipes posted on various Pinterest boards, all of which claimed to be dupes. Sadly, each one of those recipes included cheese, lots of cheese, sometimes 2 types of cheese in a single recipe. Ugh! Since dairy is a deal-breaker for me, I decided to wing it, and try to create something yummy using the same ingredients listed on the box (but subbing extra virgin avocado oil for the aforementioned canola. And I used tapioca powder instead of arrowroot because that’s all I had, but either would work well).

I’m excited about the following recipe for a few reasons. First, I’m excited because these little puffs taste really good, and because I envision them saving us some grocery money. I really enjoy eating them, and (even more importantly), my daughter likes to eat them too. Woohoo! Score one for Mommy! I’m also excited to share a recipe that features spinach, which is #8 on HealthGrove’s list of the top 30 foods for beautiful skin and hair. For those of you who are unaware, I’ve been posting a series of #Whole30-compliant and #paleo-correct recipes based on that HealthGrove list. Spinach is a favorite in our house. It’s literally our daughter’s favorite food which makes me very happy because spinach is such an amazing food. These mild leafy greens are an excellent source of folate, Folate, Magnesium, Potassium and many awesome antioxidant and beautifying vitamins (including: Vitamins A, B2, C, E, and K). You can read all about Popeye’s power source here. If you’re interested in reading the whole list of 30 best foods for beauty, you can find the full list here. And if you’ve missed any of the previous recipes in this series, be sure to check out the list and links at the bottom of this post.

INGREDIENTS:
• ½ sweet onion diced + ¼ cup chicken or vegetable broth (optional)
• 14 oz. bag frozen chopped spinach, defrosted and well-drained
• 1•½ cup liquid egg whites (roughly the whites from 12 large eggs)
• 3 cups cooked finely diced or shredded potatoes, divided
• 1 Tbsp. sea salt
• 20 cranks of crushed black pepper
• ¼ – ½ tsp. garlic powder or 1-2 whole, peeled garlic cloves (according to taste; I recommend using ¼ tsp. if using onion)
• 1•½ cup potato flakes (For this and all my #Whole30 recipes, I recommend these flakes from Bob’s Red Mill because those are the only potato flakes I’ve found that are 100% dehydrated potatoes without dextrose or any unapproved additives)
• 2 Tbsp. tapioca starch
• 4 Tbsp. chia seeds
• Nonstick coconut oil spray
• 2 Tbsp. extra virgin avocado or olive oil

HARDWARE:
• Powerful blender or food processor (I used our Vitamix, and it worked really well)
• Measuring cups + spoons
• 2 Baking pans (I used 2 mini muffin tins) coated with nonstick coconut oil
• 1 Large mixing bowl
• 2 Microwave-safe bowls (medium and small)
• 1 oz. cookie scoop
• Oven

INSTRUCTIONS:
1. If including onion in your veggie tots, cut onion into slices. Then transfer onion to a small microwave-safe bowl along with ¼ cup broth. Cover bowl with a paper towel and microwave on HIGH for 2 minutes. Remove bowl from microwave and set aside.
2. Place 3 cups diced or shredded potatoes into a larger microwave-safe bowl. Cover with paper towel and microwave on HIGH for 5 minutes. Remove bowl from microwave and set aside.
3. Pour the following ingredients into the canister of a powerful blender or food processor with ‘S’ blade attached: cooked onion mixture; drained spinach or greens; shredded, 2 cups diced (or shredded) potatoes; sea salt; black pepper; and garlic (if using). Place lid on food processor or blender. Then process/blend on LOW setting about 30 seconds or until mixture is liquified and thoroughly combined. Pour mixture into a very large mixing bowl.
4. In a separate bowl, sift together potato flakes, tapioca starch; and chia seeds. Then add this mixture to the spinach mixture, along with remaining 1 cup diced or shredded potatoes. Stir well to thoroughly combine. Cover bowl with aluminum foil and refrigerate batter for 30 minutes (up to overnight).
5. When ready bake, preheat oven to 400° Fahrenheit (204° Celsius). And spray 2 large mini muffin tins with nonstick coconut oil spray. Then drizzle 1 Tbsp. avocado oil over each of the pans. If using regular cookie sheets, cover sheet with parchment paper. Then lightly coat paper with nonstick spray and drizzle 1 Tbsp. oil over each pan. Set pans aside.
6. Using a 1 oz. cookie scoop, scoop batter into/onto prepared muffin tins or baking sheets. Sprinkle puffs lightly with more sea salt if desired.
7. Bake at 400° Fahrenheit (204° Celsius) for 35 minutes (mini-muffin tins) – 45 minutes (for puffs on cookie sheets).

SERVING SUGGESTIONS & NOTES:
While these little treats are technically #Whole30-compliant, they’re potato-heavy (i.e. high carbs). It’s best to think of these puffs as a starchy side dish, not a high-protein entrée. I recommend enjoying these treats in moderation and serving alongside a nice lean meat and toss salad. This recipe makes a ton, but these little puffs freeze well. If you do plan to freeze and reheat later, bake for just 30-35 minutes. Then allow cooked puffs to cool thoroughly before transferring to a large freezer bag. To reheat, remove puffs from freezer and allow to sit on counter until puffs reach room temperature. Then preheat oven to 400° F (204° C) and oil a baking sheet. Then place desired number of puffs of prepared baking sheet. Bake in preheated oven for about 10 minutes.

3 Little Veggie Puffs Just Begging to be Eaten!

Wisdom for the Day:
“But God chose what the world considers nonsense to put wise people to shame. God chose what the world considers weak to put what is strong to shame. God chose what the world considers ordinary and what it despises—what it considers to be nothing—in order to destroy what it considers to be something.”
~I Corinthians 1:27-28 (God’s Word Translation) Read more here.

Beauty Resource of the Day:
You ever notice how all the YouTube beauty gurus are always raving the latest and greatest product roll-outs? It’s pretty rare to encounter a beauty review or tutorial video that really praises those products that have been around for years. So when I encounter a YouTuber who embraces oldy but goodies, I get excited and want to share it. Check out this full talk-thru tutorial as Emily Noel discusses (and demos) her favorite all-time drugstore products. Take notes because the products she recommends are excellent and bound to save you some money!

Check Out These Great Recipes from the (HealthGrove) Top 30 Foods for Beauty Series:
Whole30-Compliant Sloppy Joes on Sweet Potato Toasts
Super Simple & Sumptuous Sweet Potatoes
Stupid Easy Paleo Cran-Cherry Sauce #WHOLE30 #Vegan #Raw
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

Super Simple & Sumptuous Sweet Potatoes #Whole30 #Vegan #Paleo

#WHOLE30 #Paleo #Vegan #Grainfree #Dairyfree #Sugarfree

Simple and Sumptuous Sweet Potatoes

I’ve been posting a series of recipes featuring the ingredients identified by a recent HealthGrove study as the best foods for beautiful skin and hair. If you’ve missed any of the previous recipes in this series, check out the list and links below. Number 1 on that list is – the deliciously healthy and beautifully utilitarian SWEET POTATO! Sweet potatoes are a tremendous source of Vitamins C and A (in the form of beta carotene) and also earn high marks for potassium content as well as fullness or satiety. Check out this nutrition summary from the folks at HealthGrove. Sweet potatoes are also an inexpensive, unprocessed and grain-free source of complex carbohydrates, making them favorites among #WHOLE30-ers, #Paleo types and staunch vegans alike.

Check out to learn more about the amazing health-promoting benefits of sweet potatoes!

The Lovely & Talented Sweet Potato

The following sweet potato recipe is perfect for anyone needing a quick and easy weeknight side dish. Weeknights are hectic, especially for working folks and families. It’s also an especially dangerous time for those actively doing #WHOLE30 because (in the US at least) it’s the time we tend to eat our largest meal. I find it helps tremendously to have a few simple, no-brainer type recipes on stand-by to expedite the weeknight dinner-making process. This delicious and simple side dish is one of our family’s favorites, and it’s super easy for Mommy (me) to make while attending to other tasks. After making it several times, I’ve found that I can now prepare it quickly and with almost no thought. That’s really helpful on nights when we have a lot going on and other things to attend to (like our constantly in-motion little girl). Most importantly, this dish is really yummy and works well with a wide variety of entrees. This recipe is fully #WHOLE30-compliant and #Paleo-correct. It’s free of grains, gluten and sugars. And if prepared with coconut oil, it’s also #vegan, dairy-free and suitable for folks with virtually nearly any food allergies, with the exception of tree nuts. However, you could easily substitute sunflower seeds for pecans or leave out the nuts altogether to accommodate. As listed, it’s a yummy mix of sweet, warm and salty. Buttery and tender with a bit of crunch, it’s sure to satisfy your whole family and keep you on your #WHOLE30 progress. It’s a winner all the way around.

Ingredients:
• 2 large or 3 medium-sized whole sweet potatoes
• 1/2 cup no sugar added 100% pure apple, pineapple or prune juice (I used pineapple)
• ¼ tsp. ground cinnamon
• 1 tsp. Celtic sea salt
• 2 Tbsp. coconut oil or clarified butter (i.e. Ghee), divided
• 2 tsp. Celtic sea salt, divided
• dash each ground ginger, ground cloves, and/or allspice
• 1 cup diced fresh pineapple or 2 organic apples or peaches, sliced (optional)
• 1 Tbsp. balsamic vinegar
• 1/2 cup chopped pecans

Hardware:
• Microwave
• Vegetable Peeler
• Chef’s Knife + Cutting Board
• Large Microwave-Safe Bowl
• Measuring Cups + Spoons

If you’re the type to do your weekly meal prep on the weekends, consider peeling and slicing a few sweet potatoes. They store nicely in a freezer bag for up to 3 days in the refrigerator.

Process:
1. Wash and peel sweet potatoes. Then slice sweet potatoes into 1/8” thick slices, and cut those slices in half. It goes faster if you stack the slices when cutting in half. ☺
2. Pour 1 Tbsp. oil or butter into a microwave-safe bowl. Then transfer sweet potato slices to same bowl.
3. Sprinkle salt and seasonings over sweet potato slices and toss gently to distribute seasonings.
4. Pour ½ cup juice and remaining 1 Tbsp. oil over seasoned sweet potatoes and toss gently to combine.

Don’t mock my dirty microwave. I told you it’s hectic around our house!

5. Place bowl into microwave and cover with a paper towel. Microwave on HIGH for 8 minutes.
6. Carefully take bowl out of the microwave. Remove paper towel (watch out for steam). Stir well. If you’re using to add fruit, do so now.
7. Return bowl to microwave and replace paper towel over the bowl. Microwave again on HIGH for another 8-12 minutes, depending on size/strength of you microwave. (As an example, we have a pretty strong microwave that has 1800W. So I microwave for 8 minutes the first time, and another 11 minutes after stirring.)
8. Carefully take bowl from the microwave. Remove paper towel (again, watch out for steam). Test one sweet potato slice for doneness. The goal is a tender not toothsome texture. (In my experience, it takes longer than you expect to cook all the sweet potatoes). You may need to microwave a bit longer (say 3-5 minutes on HIGH) to fully cook to tender.
9. Just before serving, sprinkle sweet potatoes with balsamic vinegar and pecans. Then stir once more before serving.
~ Makes about 4 generous side dish servings.

Super Simple & Sumptuous Sweet Potatoes along side #Paleo Turkey Roulades, and a tossed green salad, with WHOLE30 Peachy Lime Vinaigrette.

Wisdom for the Day:
With perfect peace you will protect those whose minds cannot be changed, because they trust you. ~Isaiah 26:3 (God’s Word Translation)
Read more here.
Praying that your evenings are full of “perfect peace” and trust in God! ~KG

Check Out These Great Recipes from the (HealthGrove) Top 30 Foods for Beauty Series:
Stupid Easy Paleo Cran-Cherry Sauce #WHOLE30 #Vegan #Raw
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

Super Simple & Sumptuous Sweet Potatoes

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

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

Presto Peachy Lime Vinaigrette #WHOLE30 #Vegan #Raw

Today’s recipe continues the Daily Beauty Wisdom series based on a recent HealthGrove study identifying the top 30 foods for beautiful skin and hair. As I’ve mentioned in each recipe I’ve shared in the series, 27 of those 30 foods are #WHOLE30-compliant foods (the 3 exceptions being non-soy legumes, e.g. green peas and pea pods). None of the 30 foods from the list are dairy or grains products. I found the study so inspiring that I challenged myself to create all new #WHOLE30-compliant recipes with each of the 27 foods from the list (again, not counting the 3 legumes); and thus, the birth of this series of recipes. If you’ve missed any of the previous recipes, I’ve included links for each at the bottom of this article.

Coming in at #16 on HealthGrove’s list of top foods for beauty, today’s beautifying food is – CARROTS!!! Most everyone has heard that carrots are good for your eyes. That’s primarily due to carrots’ high Vitamin A content. Carrots are also low in calories and provide an amazing 10% of the adult RDA for Vitamin A per calorie. Vitamin A is widely used within the body. It provides antioxidant benefits, supports cell growth and differentiation, and plays a critical role in the normal formation and maintenance of the heart, lungs, kidneys, and other organs (Source). Vitamin A is also well-known as a skin beautifier. Synthetic forms of Vitamin A are the primary ingredients in such well-known skin saviors as Retin-A, retinol and Accutane. However, those products can cause skin irritation, redness and peeling and are associated with severe birth defects (when used by pregnant women). But carrots provide the gentler form of Vitamin A, beta-carrotene versus the “pre-formed Vitamin A” found in beef and poultry livers, cod liver oil, etc. or synthetically created versions present in both prescription skincare products and OTC retinoids. That’s a long way of saying carrots bring the goods without potential negative side-effects.

I was inspired to create this salad dressing when I received some beautiful peaches from my lovely and generous mother-in-law. Immediately I started envisioning a peach and citrus juice based dressing and decided carrots would be the perfect beautifying compliment.
Just look at these beauties!
The process here is nearly identical to my Split Second Strawberry Vinaigrette. Swapping out the extra virgin avocado oil for EVOO results in a slightly thinner, creamier texture (than the Strawberry Vinaigrette which is pretty thick). The sweet, juicy flesh of the peaches blends well with the carrots. I chose to use both lemon and lime juice along with some cumin for a more Tex-Mex flavor. Additionally, the citrus juices and peaches impart an extra hit of Vitamin C, making this dressing an antioxidant powerhouse.

As always, I took a couple of preparatory steps (soaking the dates for a few hours before and pre-measuring the citrus juices + other ingredients in advance) to save time. And because I had run out of fresh lemons and limes, I used bottled juice (not ideal, but a definite time-saver). As a result, this recipe was ready to serve in seconds. I timed it. It took 32 seconds for me to prepare. BTW, I used fresh, ripe peaches in this recipe only because I was lucky enough to have these on hand (and I’m a big believer in using what ya’ got). So if you can get your hands on some fresh peaches, I highly recommend using those in this recipe. However, you could definitely use frozen peaches (or mangoes) if you don’t have access to fresh ones. If using frozen peaches, be careful to use UNSWEETENED fruit (i.e. should say “no sugar added” or just list “peaches” under ingredients). Then just transfer the bag from the freezer to the refrigerator the night before you plan to make this dressing.

Ingredients:
• 6 whole pitted dates, soaked at least 2 hours (see comment below)+++
• 2 whole fresh peaches, pitted and sliced (peel if desired; I left the peels on)
• 2 medium carrots (preferably organic), washed, peeled and chopped
• 1/2 cup unsweetened lime juice (or 1/4 cup each
• 1 large or 2 small-medium garlic cloves, peeled
• 1 tsp. iodized sea salt
• 1 tsp. spicy mustard (not Dijon see comment below)+++
• 1/8 tsp. cumin
• 2/3 cup extra virgin olive oil (EVOO)
• 1 tsp. hot sauce or pinch cayenne pepper (optional)

Hardware:
• Chef’s knife
• Cutting board
• Sturdy blender or food processor (I used this NutriBullet Pro 900 series blender)

Process:
1. Soak dates in filtered water for at least 2 hours.
2. Drain dates and place in pitcher of blender or food processor basin.
3. Add in all other ingredients and blend/process until completely smooth, with no chunks or pieces visible.
4. Remove lid and test for seasoning, adjusting to taste.
~Makes about 2 cups of dressing.

N.B. This dressing will keep covered and refrigerated about 1 week and is also a delicious topping for grilled meat. Hubs recommends using it as a “dippin’ sauce” for these #Paleo chicken tenders or these #WHOLE30 compliant meatballs.

+++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. Sugar and sweeteners of all kinds are off limits during #WHOLE30. Finally, some dried fruits including certain brands of dates, are processed with sulfites which are also 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.

Be Sure to Check Out These Other Recipes in This Series:
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

Don’t forget to enter your email address in the subscribe here box to Daily Beauty Wisdom to automatically receive new posts sent directly to your inbox of choice!

Wisdom for the Day:
You shall eat the fruit of the labor of your hands; you shall be blessed, and it shall be well with you.
~Psalm 128:2 (English Standard Version)
Read more here.

Beauty Resource Video of the Day:
Summer is officially here! This is a great time to establish a consistent sunscreen habit. The most common complaint or excuse I hear for not using sunscreen daily is that it 1) causes makeup to perform poorly or 2) that it takes too long, is a hassle to apply. This video is an actual tutorial and includes precise measurements of sun protection product to use; application of sunscreen and makeup over top the sun protection including trouble-shooting tips and recommendations to avoid pilling, balling or makeup disruption. This video is well worth your time!
(Isn’t Dr. Bunting just a pleasure to listen to? Plus her advice about reframing how we think of sunscreen is brilliant in terms of motivating yourself to consistently apply sunscreen everyday!). Still need help finding a sunscreen that will work for you? Check out this article for detailed comparison and reviews of 12 broad-spectrum sunscreens (all priced under $15).

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 Paleo Lemon Garlic Salad Dressing

Today’s recipe continues the series of recipes based on a recent HealthGrove study identifying the top 30 foods for producing beautiful skin and hair. As I discussed previously, all but 3 of the 30 foods on that list are #WHOLE30 foods, and the 3 foods on the list not technically considered Paleo or WHOLE30-compliant are legumes (i.e. beans), not dairy or grains. In case you missed my previous entries based on the beautifying ingredients from the HealthGrove study, you will find links at the bottom of this post for prior recipes. 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 27 #Paleo / #WHOLE30 ingredients from that list (I think I’ve got about 22 or so ingredients left to cover).

Today’s beautifying ingredient – LEMONS (food #23 from HealthGrove’s list).

LEMONS - Delicious & Pretty, Both Inside & Out!

LEMONS – Deliciously Pretty Both Inside & Out!

Lemons are a great source of Vitamin C, a very important vitamin. Vitamin C helps the body synthesize collagen, a key component of strong skin and hair. You’ve probably heard Vitamin C referred to as an anti-oxidant. It helps counteracts the “oxidative” action of stress, toxins (like tobacco smoke, smog, etc.) and the sun’s UV rays, so stabilized forms of Vitamin C (e.g. L-ascorbic acid, or simply ascorbate) are often added to cosmetics and skin care products for that reason. But it’s also important for us to consume Vitamin C in the foods we eat. One lemon provides almost 75% of an adult’s daily requirement for Vitamin C. Read more about Vitamin C here.

This recipe developed out of necessity. Basically, we ran out of salad dressing. In an effort to keep Hubs eating salads every night, we had done a great job of keeping the house stocked with plenty of Tessamae’s Lemon Garlic salad dressing – that is, right up until our recent Memorial Day road trip which turned into quite an ordeal due to some unforeseen weather and traffic headaches. As a result our trip was extended an extra day and we returned home too tired to even consider heading back out of town to shop for salad dressing (I’ve written previously that we cannot purchase WHOLE30-approved dressing near our home. And I’ve done a poor job of pre-planning when it comes to ordering ahead. Scolding self internally, “Bad wife. Bad.”) So after my previous catastrophic mayonnaise fail, I decided to give it another go at making a dressing, this time with something easier, a vinaigrette.

I’m chalking this recipe up as a big win for the following reasons. Reason #1 Hubs said the dressing was “really yummy,” and “just as good as the stuff we were buying” (Tessemae’s). Not sure I’d go that far, but I’m thrilled to have successfully (and quickly) whipped up a suitable replacement with one of the HealthGrove beautifying ingredients. Reason #2 – My daughter “participated” in the preparation of the recipe by sitting on the kitchen island in her fabulous Mamas & Papas Baby Snug chair listening intently as I narrated the whole process. Anybody else have one of these chairs? We love ours! And it was a breeze to travel with. So much easier than trying to pack up a full-size high chair! And Reason #3, this was win because I was able to combine cooking with beauty products. Specifically, I used this nifty little hair color applicator squeeze bottle from Sally’s Beauty Supply. This little guy cost less than $2 (actually around $1.60 with my Beauty Club discount). It’s washable and reusable. You could use the gradations on the side for measuring ingredients. It comes with a tight-fitting lid that makes combining ingredients super easy, and it dispenses the dressing better than a wide mouth bottle that may allow too much goop to come pouring out and drown your salad. AND the narrow spout (guess that’s what you’d call it) prevents any large chunks of garlic from escaping the bottle. In this case that’s a good thing because this recipe uses raw garlic – good for flavor, but not really something you wanna chomp down on in a salad. Okay, enough rhapsodizing about the bottle, on to the recipe…

Quick & Easy Paleo Lemon Garlic Salad Dressing

….Served Along Side a Luscious Summer Salad

Ingredients:
• ¼ tsp. grated lemon peel
• 2 cloves garlic, minced
• 1 tsp. iodized sea salt
• 10 cranks freshly cracked black pepper
• 1 tsp. Dijon or yellow mustard (use yellow mustard if doing #WHOLE30)+++
• ¼ cup freshly squeezed lemon juice (juice from 1 small lemon)
• ½ Tbsp. Coconut Secret Coconut Aminos Sauce
• ¼ tsp. dried thyme, crushed
• ¼ tsp. cayenne pepper (optional)
• pinch dried oregano, crushed (optional)
• 1/3 cup avocado oil or extra virgin olive oil
• ½ tsp. chia seeds

+++Most prepared dijon mustards contain white wine which is not approved for consumption during #WHOLE30. So if you’re actively “doing a WHOLE30,” be sure to substitute plain yellow mustard and (as always) be sure to check the ingredient list of any prepared product you use prior to consuming.

Hardware:
• Microplane
• Cutting board
• Chef’s knife
• Squeeze bottle or other dressing dispenser

Love this Squeeze Bottle from Sally’s Beauty Supply Repurposed for Salad Dressing Application!

Process:

1. Wash and dry lemon. Transfer to cutting board.
2. Using microplane, grate lemon peel then transfer to whatever bottle you will use to hold, dispense dressing.
3. Next finely chop (mince) garlic and add to bottle.
4. Add salt, pepper, mustard, thyme, lemon juice and Coconut Aminos sauce as well as any other herbs you are using.
5. Shake bottle gently to combine ingredients. Then pour in oil all at once along with chia seeds.
6. Place lid tightly on bottle and shake vigorously for about 2 minutes.
7. Taste for seasonings and adjust for taste.
8. Cover and refrigerate until ready to use. It’s best to refrigerate at least 3-4 hours before using.

Serve This Tangy Dressing over Crisp Salad Greens and Revel in the Compliments!

Wisdom of the Day:
“…and (God) said to humankind: ‘Look, the fear of the Lord is wisdom; turning from evil is understanding.”
~Job 28:28 (Common English Bible)
Read more here.

Resource of the Day:
Sleep is a key component in any beauty regimen. You simply cannot look or feel your best without sufficient sleep. For most adults, that means at least 7-8 solid hours of sleep per night. Struggling to fall or stay asleep? Check out this list of things that may be impending your sleep:
6 Things that Can Steal Your Sleep from ShareCare (P.S. I’m totally guilty of #6)

Previous recipes from this series include:
Easy Cheezy Broccoli Soup with Crispy Potato Croutons
#WHOLE30 Stuffed Zucchini Boats 2 Ways
Chicken Tri-Alamandine Casserole
And don’t forget to subscribe to Daily Beauty Wisdom by entering your email address in the subscription bar. That way you’ll instantly receive new recipes and beauty posts automatically sent to inbox of choice!

Daily Beauty Wisdom

Walk in wisdom : grow in beauty: live in love

Side Dishes

Easy At-Home Baked Sweet Potato Fries

Quick and Easy Sausage Gravy #SeptemberWhole30 #Paleo #GlutenFree

Save Your Money – Toddler Veggie Tots or Puffs

Super Simple & Sumptuous Sweet Potatoes #Whole30 #Vegan #Paleo

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

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

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

Presto Peachy Lime Vinaigrette #WHOLE30 #Vegan #Raw

Split Second Strawberry Vinaigrette #WHOLE30 Compliant

Quick & Easy Paleo Lemon Garlic Salad Dressing