Beauty is more than skin deep and where nutrition is concerned, beauty is an inside job. Think that lit from within, radiant and youthful glow of health and vitality; that’s all attributed to a high quality and nutrient dense diet that even the most luxurious jar of cream can’t compete with.
With that said, eating and drinking yourself pretty doesn’t have to be a culinary obstacle course. Mindfully choosing simple and wholefood ingredients will have a beautifying effect that will get you looking amazing from the inside out.
What counts as a beauty food?
1. They’re delicious
Beauty foods are food that tastes good. That will vary among individuals. A good trick with eating beautifying foods is finding healthy foods that you naturally enjoy, and learning to cook with them as this will ensure you can easily commit to a healthy and beautifying lifestyle of eating.
2. They’re whole food ingredients
Food is best cooked in their most natural state as nature intended them to be. Refined and processed versions are more likely to make you overeat empty calories, spiking up your blood sugar and inflammation.
Whole foods on the other hand are nutrient dense and carry the most benefits and bioavailability of nutrients. Where eating for beauty is concerned, ensure you get a balanced amount of all your macronutrients for adequate nourishment and substantial satiety.
3. They don’t cause inflammation or allergies
Food is fuel, and everybody has a different reaction to different kinds of foods. Beautifying foods are the kind that don’t give you, as an individual, any type of inflammation or allergies, which can really make you looking worse for wear due to the various forms of inflammation it can cause.
For instance, where a slice of egg and avocado toast on sourdough bread may make the perfect beautifying meal for one person, somebody with a gluten intolerance or egg allergy is better off choosing avocado toast on gluten-free bread with roasted chickpeas instead.
Beautifying foods should work with your body’s natural chemistry.
Try this full days worth of beautifying recipes
Breakfast: Overnight Chia and Oat pudding
This breakfast can be made the night before, all you have to do is garnish! Break your fast by giving your body all the macronutrients it needs to stay energized for the day ahead with extra attention to antioxidants and fiber.
- 4 tablespoons quick oats
- 1 tablespoon chia seeds
- ½ cup coconut milk or plant-based milk of choice
- 1-2 teaspoons maple syrup
- 1 tablespoon toasted walnuts
- ½ mango, sliced into cubes
- The night before, mix your oats, chia seeds and maple syrup in coconut oil until well incorporated in a mason jar
- Seal and place in the fridge
- Pop your pudding out of the fridge during breakfast time and top with freshly sliced mango and toasted walnuts
Lunch: Lentil and Tomato Spaghetti
This lentil and tomato spaghetti is hearty, plant-based and full of amazing flavor. It’s got the indulgence factor of a rich bolognese sauce with the benefits of a vegetarian meal.
- 1 large white onion, peeled and chopped
- 4 garlic cloves, finely diced
- 1 medium carrots, peeled and thinly sliced
- 2 tablespoons tomato puree
- 250 grams red lentils
- 2 400 gram cans of chopped tomatoes
- 250 ml water
- 250 grams brown rice spaghetti or any spaghetti variant to suit your dietary needs
- 1 heaped teaspoon smoked paprika
- 1 heaped teaspoon cumin powder
- 1 tablespoon olive oil
- Salt and pepper to taste
- Cheese garnish of choice (nutritional yeast, parmesan cheese, vegan cheese etc)
- In a cooking pot over medium heat, saute the onions, garlic, carrots and salt in olive oil until soft.
- Add in the paprika and cumin and cook until well incorporated, then add in the tomato puree, canned tomatoes, water and lentils.
- Allow to cook and simmer on low heat for approximately 25-30 minutes or until the red lentils have softened.
- While the sauce is simmering, cook your pasta according to the package directions.
- Once the pasta and sauce are ready, drain the pasta then mix in the pasta sauce.
- Serve in a large plate and garnish with your choice of cheese.
Dinner: Green and Broccoli Soup with a Basil Yogurt Chicken Wrap
This filling dinner is surprisingly light. We go lighter on the carbs and heavier on the greens and lean protein to end your day on a healthy and satisfying note.
For the Chicken Wrap
- ½ pound chicken breast, steamed and shredded
- Lolo rosso lettuce, washed and dried
- Alfalfa sprouts, washed and dried
- Tomatoes, washed and sliced
- Whole wheat pita bread
- 1 large handful basil, washed and dried
- 1 clove of garlic
- 125 grams plain yogurt, unsweetened
- 2 tablespoons olive oil
- 1 tablespoon lemon
- Salt and Pepper to Taste
In a blender, blitz the basil, garlic, yogurt, lemon juice and olive oil together. Add salt and pepper to taste
Mix the shredded chicken in the basil yogurt
Arrange your pita and top with chicken, lettuce, tomatoes and alfalfa sprouts, and roll.
For the Soup
- 1 head broccoli
- ½ cup green peas
- ½ cup coconut milk
- ½ cup chicken stock
- Extra virgin olive oil and toasted pumpkin seeds for garnish
- Steam your broccoli and peas until soft.
- In a pot, place the brocoli, peas, coconut milk and chicken stock and gently heat.
- Once warmed, blend with an immersion blender until desired consistency.
- Garnish with a swirl of olive oil and sprinkling of sunflower seeds
Post dinner, ease your body into relaxation with a calming supplement to promote restful and restorative sleep.