This post is inspired by the Nutritional dimension of wellness.
Nutritional wellness is about eating foods that are high quality and lower in calories. It’s important to eat foods that are enjoyable and healthy at the same time as it allows you to have a better relationship with food. The key to this dimension is to eat in a balanced manner without feeling deprived.
“Don’t dig your grave with your knife and fork.” - English Proverb
I’ve always known the importance of eating healthy, but we all slip up now and then. However, as I age, I realize my days of slipping up are few and far between. That’s because I just don’t feel well when I don’t eat good, whole ingredients. The basic principles for eating clean, whole foods are to avoid processed, refined sugars.
By eating clean, I have realized many health benefits, including clearer skin! In the past, I spent a lot of money on facial products but not anymore - not since I realized the powerful benefits whole foods have on my complexion.
Did you know that eating zucchini is especially good for your skin? This squash is packed with moisture and skin-friendly vitamins (A, E and C), which help lift sagging areas, alleviate puffiness, build collagen and fight damage from free radicals.
Zucchini Facial Mask for Oily Skin:
INGREDIENTS
2 tablespoons grated zucchini
1 tablespoon oatmeal flour
INSTRUCTIONS
If you don’t have oatmeal flour on hand, pulverize rolled oats in a food processor or coffee grinder to create a powder. Oats help absorb impurities and oil on skin and add a gentle exfoliating scrub!
Mix zucchini and oat flour together. Spread mixture on a clean face and allow it to sit for 20 minutes. Rinse with warm water and then pat dry. Follow with your favorite facial moisturizer.
Apply a zucchini mask weekly to help control oily shine.
Recipe of the Day: Vegan Zucchini Muffins
INGREDIENTS
¾ cup unsweetened applesauce
½ cup coconut sugar
1 tablespoon vanilla
½ cup coconut oil
2 cups flour - use flour substitute for gluten-free
½ teaspoon salt
2 teaspoon baking powder
½ teaspoon of nutmeg
1 teaspoon of cinnamon
2 cups grated peeled zucchini - about 1 medium
INSTRUCTIONS
Preheat oven to 350. Line muffin tin with muffin liners. Set aside.
Blend applesauce, sugar, vanilla and oil together until combined. Set aside.
Mix dry ingredients in a large bowl. Add grated zucchini to flour mixture. Stir to combine.
Add applesauce mixture to flour mixture. Stir until just combined.
Scoop batter into greased or paper-lined muffin tin, using an ice cream scoop. Bake at 350 degrees for 30-40 minutes.
Remove from oven and allow to cool in pan for 2 minutes. Remove from pan and cool on cooling rack. These muffins can be stored in the fridge or placed in Ziplock bag and frozen for up to 3 months!
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