It’s been a long time since I posted a Skin Edition recipe!
Winter is fully upon us here in the northeast, and so is the less-loved phenomenon of brittle, dry hair. My hair seems to be more sensitive…there’s a lot of it, but it’s very fine and even with a trim every 3 months the split ends are hard to keep away and it loses its luster. This recipe is for a moisturizing hair masque, and the leftover yogurt mixture folds nicely into a lovely quickbread loaf. Enjoy!
After shot: the shine is back!
- 1 cup whole greek yogurt
- 2 eggs
- 1/4 cup melted coconut oil
- 1/4 cup honey
Combine all ingredients, whisking until evenly mixed. Remove 1/2 cup of the mixture and rub gently into the bottom 2/3 of hair shaft (over a sink! over a sink!). Gently wrap into a bun and secure with a loose hairtie; cover hair with a shower cap to avoid smearing. (Alternatively; wrap your hair in plastic wrap.) Wash normally after 30-60 minutes.
Cinnamon Yogurt Quickbread
- 1/2 cup milk
- 1 cup whole wheat flour
- 1/2 cup almond meal
- 1 Tablespoon baking powder
- 1 Tablespoon cinnamon
- 1/4 teaspoon salt
Preheat oven to 350F. Lightly grease a loaf pan. Add milk to the rest of the yogurt mixture and stir. Combine the other dry ingredients in a separate bowl, and then pour the wet ingredients in. Stir until just combined and then scrape into loaf pan. Bake for 30-35 minutes, until light brown and set. Remove from pan to cool before slicing.
Soft and spongy!
Dessert is always a tricky topic for dietitians. We know that the number one source of calories (this should SHOCK you) in the American diet is desserts and sugary drinks, and that refined grains and sugar raise cholesterol, triglycerides, and insulin levels in unhealthy ways. I personally think the biggest problem is that “indulgent” calories are more commonly eaten in place of a healthy diet, instead of in addition to (and often are not compensated for with exercise). When I was a kid, we didn’t get dessert unless we ate our veggies, because if you’re not hungry for beans, you’re not hungry at all…right?
I try to match indulgent calories to activity for the day. If it’s a day I don’t get out for a run or pop in TurboFire, it’s not a day for ice cream or pie. And when I do eat something sweet, it’s a bonus if it actually has some nutritional value, too.
Enter my revamped cheesecake. Most cheesecakes take several eggs, blocks of cream cheese, and hours to make from mixing to baking to cooling. This one contains no cheese and will be ready to serve in 2 hours, beginning to plate. It’s adapted from this recipe, which also makes the important point that it has a pretty good amount of fiber and protein for a dessert. IT IS DELICIOUS. You will swear there is cream cheese in it. No baking, no oven, no heat required – perfect for spring and summer!
Photo courtesy of Evi @ Fifth Floor Kitchen
- 16 dates
- 2c slivered almonds
- 2 Tbsp coconut oil
- 2 tsp vanilla extract
- 2 c lowfat greek yogurt
- 1.5 c shredded sweetened coconut
- 1 c coconut water
- 2 packets plain gelatin
- Juice from one lemon
Heat coconut water in a bowl in the microwave until hot; add lemon juice and gelatin; stir until dissolved.
In a blender or food processor, pulse all the crust ingredients until evenly mixed and finely chopped. Press into a 9” pan (or springform) by using a sheet of waxed paper.
Add all the rest of the filling ingredients to the blender and puree; when combined, add the gelatin mixture and blend on high. Pour on top of crust; refrigerate for 2 hours (or overnight). Add berries to serve. Serves 12.
By posting this recipe I am entering a recipe contest sponsored by Vita Coco and am eligible to win prizes associated with the contest. I was not compensated for my time or the product.