Daily Dish

Strawberry Coconut Face Scrub

There are a ton of amazing masks/scrubs out on the market, Perk Naturals and Skin Essence are two of my favourites. However, I do like experimenting at home with simple ingredients that I have on hand. This always works well when I run out of product or if I want to give my skin a little break. I love my matcha mask, but lately have been experimenting with combinations that are a bit more scrub-like. All you need are some basic ingredients and a few minutes to spare.

First off, you need to choose the base, your exfoliant, which is real simple – two options, sugar or salt. I prefer sugar as it is less abrasive and I typically lean towards brown sugar as it is usually what I have on hand and it’s best for sensitive skin since it is the softest of the sugars. Salts will give you a real good scrub if looking for a deep exfoliation.

Next, you have to select your preferred oil. Lots of options here; I do recommend one of the following: avocado oil, almond oil, extra virgin olive oil or my favourite coconut oil. Oh the wonders of coconut oil, it really is a beauty wonder. It is naturally antibacterial and packs a ton of antioxidants and free radicals that prevent all the bad stuff…ahem aging. 🙂

Lastly, add in a fruit or vegetable of your choice (coffee grounds are also amazing, stay tuned for details on this). Again, there are so many options here, all adding different amazing properties to your scrub, but do note that adding in fruit or veg will lower the shelf life and  you will want to keep it refrigerated vs. in the shower. Kind of annoying, I know, but you can easily make these for one or two time uses.

For this particular scrub, I went with strawberries, since I had a ton of fresh Ontario strawberries on hand (’tis the season!). They are the best for evening and brightening your skin tone while also toning. Plus, its fragrance is beyond lovely; it’s good enough you may want to eat it.

Side note here, if you have left over strawberries mash some with baking soda and this makes for a great natural teeth whitener. 🙂

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Now, the how to. Super simple, dice up your strawberries and then mash them down. Add in melted coconut oil and brown sugar. About 1 tbsp of each. All depends if you want it more oily vs. scrubby, less oil if you want it more scrublike. Then seal in an air-tight container and in the fridge.

Stay tuned for the dish on my other favourite scrubs. 🙂

Happy Scrubbing! xx

 

 

Chipotle Sweet Potato Noodles

I love Mexican flavours and try to often think of interesting ways to incorporate the flavour profiles outside of the beloved taco. Even though, I could eat taco’s every single day!

After a little inspiration from Pinch of Yum, this Chipotle Sweet Potato Noodle recipe is a new favourite dish added to the weeknight rotation!IMG_3283

Sweet, spicy, smokey, hearty and fresh; this noodle recipe is simple and healthy and an easy go-to recipe to whip up. The chipotle dressing and sweet potato noodles make for an amazing base that you can simply add any toppings of your choice and you are set for a delicious meal. I worked with what I had on hand, peppers, tomatoes, jalapeno, kale, avocado, pepitas, goat feta, and cilantro. However, this would be equally as awesome with some black beans and roasted corn. And you can easily omit the cheese to keep this vegan friendly.

Here’s the dish –

Sweet Potato Noodle Bowl (yields 4-6 servings)
  • olive oil
  • 2 sweet potatoes
  • 1 red pepper, diced
  • 1 jalapeno, diced
  • 1 tomato, diced
  • 1 avocado, diced
  • 1 cup chopped cilantro
  • 1 cup chopped greens – kale, spinach, arugula, etc (I love black kale!)
  • 1/2 cup raw pepitas
  • 1/4 cup goat feta or cojita (or opt for no cheese)

Chipotle Lime Dressing:

  • 1/3 cup olive oil
  • 2-3 tablespoons water
  • juice of one orange
  • juice of one lime
  • 2-4 individual chipotle peppers, canned in adobo sauce
  • 1 clove garlic
  • 1 teaspoon agave or honey
  • pinch of Himalayan sea saltFullSizeRender (8)
  1. Heat a little bit of olive oil in a skillet over medium heat. Add chopped peppers and saute until soft.
  2. Pulse the dressing ingredients in a food processor until smooth. Taste and adjust to your liking.
  3. Remove, wipe skillet and add a little more olive oil over medium heat. Add the sweet potato noodles and toss for a minute or two until softened (no more than 5). Also, toss in a 2 TBSP of the dressing to coat noodles.
  4. Once slightly cooked, toss the noodles, peppers, kale, cilantro, and pepitas together.
  5. Toss with the salad ingredients and top with tomato, avocado and crumbled cheese.

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Dig In. xx

Overnight Oats

I know Overnight Oats are old news, but I am obsessed with them. They are so easy to throw together and ultra filling! Especially, when you have busy mornings and don’t have time to whip something up.

Simply, mix ingredients together in a jar, let it set over night (6-8 hours), portion out and top it off with your favourite toppings! You can easily adapt this recipe to suit your taste and you really can’t mess it up. What’s your favourite oats combo?

oats

Overnight Oats (yields 2-4 servings)

  • 2 cups large flake oats (not the quick variety)
  • 2 cups unsweetened almond milk
  • 2 tbsp chia seeds
  • 1 tbsp maple syrup
  • ½ tsp salt
  • ½ tsp vanilla extract

To top it off:

  • Fresh raspberries/blueberries
  • Chopped nuts
  • Hemp hearts
  • Almond/Nut butter
  • Cinnamon

 

 

Happy day! xx

Chipotle Lime Shrimp Tacos

This taco dish comes together in a snap and is probably one of the most delicious tacos I have ever had! It will easily become a household fav, so don’t be shy to double up on this recipe as you’ll definitely want the leftovers.

Marinated to sweet and spicy perfection, these grilled shrimpy’s pair perfectly with just about any topping. I like to mix mine up with homemade pico de gallo, guacomole, mango, cabbage and extra cilantro.

Ingredients: (makes about 8 tacos)

  • 6 tbsp lime juice
  • 2 tbsp chipotle in adobo sauce
  • Salt & pepper
    1/4 c olive oil
  • 2 cloves garlic.
  • 1lb shrimp
    1/4 c honey
  • Zest of 1  lime
  • corn or wheat tortillas

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  1. Marinade shrimp for 2 hours or more.
  2. Mix together, 1/2 cup fat free sour cream  , 1tbsp chipotle in Adobe sauce, 1 tbsp lime juice, zest of 1 lime , 1 clove garlic, make this while shrimp marinade’s so flavours mellow.fullsizerender-12
  3. Cut up avacodo, shredded cabbage , cilantro, mango’s , tomatoes etc. for garnishing taco’s.
  4. Cook shrimp till pink and then put together as taco’simg_1519

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Betcha can’t eat just one! xx

Pistachio Rose Mylk

Oh lord, this is a real treat! A mylk that you won’t make all the time, but a great way to jazz up your nut mylk game. Inspired by a favourite farmer’s market find (Mylko – Rose Pistachio), this combo is perfect for the holidays! Pistachio Rose

While the Rose water is a nice touch in this recipe, it’s not completely necessary. It won’t make or break this combination! It’s fragrant and lovely and offers great benefits but it adds time and you need to be super selective with where you source your roses.

The key star in this combo is the cardamon. Not a spice I usually steer towards but in this instance it is the perfect flavour partnered with the naturally sweet pistachio milk. Adding a boost when it comes to health promoting properties and combating digestive issues.

Ingredients (yields 4-5 cups)

  • 1 cup pistachios
  • 1/4 tsp cardamon
  • 1/2 tsp cinnamon
  • 2 dates
  • Half cup rose water
  • Half cup vanilla almond mylk
  • 3-4 cups of filtered waterIngredients
  1. Place pistachios in bowl and cover with a couple inches of water. Soak nuts overnight (8 hours or longer).
  2. Rinse and drain nuts.Soaked Pistachios
  3. Select, fresh, fragrant, organic roses. Remove petals from stem and and rinse.
  4. Place rose petals in pan with a cup of water covering them. Cover pot with lid and set the heat to low.Rose Petals
  5. After about 20 -30 minutes, you will see that the water takes on the colour of the petals.Rose Petals after 20 minutes
  6. Strain petals.Rosewater
  7. Add all ingredients to blender and blend on high for 1 minute.
  8. Place cheese cloth or nut bag over a large bowl and pour milk.Pistachio Mylk + Cheese Cloth
  9. A lot of milk will filter right through, but you will need to squeeze the cloth/bag to ensure you get all the goodness into your bowl.Pistachio Rose Mylk

Drink up! xx