We’ve all heard that eating wholesome meals is big part of being healthy, so here are some fit and tasty recipes for beautiful skin! There are certain foods out there that can help us achieve radiant, healthy skin. And these recipes not only taste good but they’ll nourish your skin from the inside and provide your body with some valuable vitamins and minerals as well! The next time you’re wondering what to make for your next meal or snack, perhaps you’ll want to refer to these recipes for beautiful skin!
Quinoa and black bean stuffed peppers
Recipes for beautiful skin are nutritious, tasty and sometimes unexpected! If you’re new to quinoa, you’ve got to try it! It’s so easy to make, packed with important nutrients and filling! This is actually an old recipe, but nutrition expert Joy Bauer put a vegetarian spin on it and filled it with skin-nourishing goodies!
- 1 tablespoon oil, olive, extra-virgin, or canola or grapeseed oil
- 1 medium onion(s)
- diced 2 medium carrot(s)
- diced or grated 2 clove(s) garlic
- minced 3/4 cup(s) quinoa, dry, (rinsed if directed on package)
- 3/4 teaspoon salt
- 3 large pepper, bell, any color
- 1 can(s) beans, black no added salt
- 1 can(s) tomato sauce, no added salt
- (8 oz) 1 teaspoon chili powder
- 3/4 teaspoon cumin, ground
- 1/2 teaspoon paprika, smoked, (may substitute regular paprika)
- 1/2 teaspoon oregano, dried
- 2 tablespoon cilantro, fresh, chopped (optional)
- 3/4 cup(s) cheese, reduced-fat, shredded (optional)
Preheat the oven to 375°F. Line a rimmed baking sheet with aluminum foil. Heat the olive oil in a 3-quart saucepan over medium heat. Add the onion and carrot and sauté until the vegetables have softened, about 8 minutes. Add the garlic and sauté for 2 minutes, stirring frequently. Add the quinoa, 1 1/2 cups water, and the salt. Bring the water to a boil, then reduce the heat to low, cover the saucepan, and simmer for 20 to 25 minutes, or until all of the liquid has been absorbed.
While the quinoa is cooking, prepare the peppers. Cut the peppers in half lengthwise, trim the stems, and scoop out all seeds and membranes. Arrange the peppers cut side-up on the baking sheet, and mist the peppers liberally with oil spray. Bake for 15 minutes to soften the peppers. Remove from oven.
Add the black beans, tomato sauce, chili powder, cumin, paprika, and oregano to the quinoa, and mix thoroughly. Stir in the cilantro, if using. Divide the quinoa mixture evenly between the six pepper halves and pat the filling down to pack it into the pepper cups. Bake the stuffed peppers for 25 minutes. Top the peppers with the cheese during the last 5 minutes of baking if desired.
Parsley-flaxseed pesto pasta
This next tasty recipe for skin features parsley and flaxseed pasta! Parsley contains vitamin C to speed up collagen production and help regulate oil production and flaxseeds are great for providing us with healthy essential fatty acids for youthful skin and tons of fiber to help keep us satiated!
- 1/4 cup walnuts
- 3 tablespoons flaxseeds
- 4 cups (3 ounces) packed flat-leaf parsley leaves
- 2 cloves garlic
- 1/3 cup grated Parmesan, plus more for serving
- 3/4 teaspoon coarse salt, plus more for pasta water
- 1/4 teaspoon ground pepper
- 1 pound linguine
- Grated Parmesan cheese (optional)
Preheat the oven to 375 degrees. Toast walnuts until they are crisp and fragrant, about 7 minutes.
In a food processor combine walnuts and flaxseeds and whirl until the seeds are crushed and somewhat ground, about 1 minute. Add the parsley, garlic, olive oil, Parmesan, 1/2 cup water, salt, and pepper. Puree until smooth and thick.
In a large pot of boiling salted water, cook 1 pound of linguine according to package instructions. Reserve 3/4 cup pasta cooking water. Drain. Spoon half the pesto into the pasta pot, and add the cooked linguine and the reserved pasta cooking water; toss well to coat. Season with salt and serve with additional Parmesan if desired.
Edamame ginger dip
I didn’t want to leave out the snackers out there, we need recipes for healthy skin too! The ingredients of this snack might sound a little intimidating to some, but it has a lot of flavor and it’s so good for you! Edamame contains tons of protein, vitamins and is relatively low in calories. Ginger, on the other hand, contains lots of nutrients and antioxidants so chop up some veggies and get ready to do the dip!
- 8 ounces frozen shelled edamame
- 1/4 cup water
- 2 tablespoons reduced-sodium soy sauce
- 1 tablespoon minced fresh ginger
- 1 tablespoon rice vinegar
- 1 tablespoon tahini
- 1 clove garlic
- 1/8 teaspoon salt
- Hot pepper sauce to taste
Cook edamame according to package directions.
Puree the cooked edamame, water, soy sauce, ginger, vinegar, tahini, garlic, salt and hot sauce in a food processor until smooth. Chill for 1 hour before serving. Cover and refrigerate for up to 5 days.