DIY shiny hair masque (+cinnamon yogurt quickbread)

yogurtmaskIt’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!

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After shot: the shine is back!

Ingredients

  • 1 cup whole greek yogurt
  • 2 eggs
  • 1/4 cup melted coconut oil
  • 1/4 cup honey

Directions

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

Ingredients

  • 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

Directions

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.

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Soft and spongy!

Should you eat egg yolks? (+Strawberry-Banana Meringue Pie)

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By posting this recipe I am entering a recipe contest sponsored by Davidson’s Safest Choice Eggs and am eligible to win prizes associated with the contest. I was not compensated for my time.

Eggs: the most versatile food…ever?

I’m an egg lover.  I came into dietetics at a time when the anti-egg guidance was finally starting to shift back to the “pro” side, and boy is that a good thing!  The white is almost 100% protein, while the yolk contains the vitamins, minerals, fat, and almost as much protein as the white – so I recommend keeping the yolks whenever possible.  Since eggs can be made in a myriad of ways on their own (I’m a sunny-side up girl, myself) and acts as a binder and protein boost in sweet and savory recipes alike, they could be one of nature’s purest gifts.  (By the way, the eggs we eat are unfertilized, so they would never grow into a baby chick.)

Why choose pasteurized?

Pasteruized eggs are treated to a warm-water bath to kill bacteria inside and on the egg’s surface.  I like to use them especially for populations with weaker immune systems (small children, the elderly, pregnant ladies) when the recipe doesn’t call for a fully cooked egg (like toasted meringue).  No risk of Salmonella!  This video describes the process:

Meringue pies: dessert of the summer!

What’s better in a summer dessert than a light, fluffy, creamy meringue topping?  Elegant to serve, and easy to make, the only problem with most meringue pies is that they’re way. too. sweet.  Makes it hard to enjoy the other flavors!  This pie is much lighter on the sugar, and higher in fiber and protein at the same time (loosely based on this Martha Stewart recipe).  Definitely something fun to try for your next gathering!  Click the blue frog at the bottom to see other sponsored contest entries.

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Strawberry-Banana Meringue Pie

Ingredients

Crust:

  • 1 cup pitted dates
  • 1 cup cashews and/or almonds

Filling:

  • 1 can (12 oz) evaporated milk
  • 3 Tablespoons sugar
  • 1 ripe banana
  • 1 teaspoon vanilla extract
  • 1/4 cup cornstarch
  • 4 egg yolks
  • 1/2 cup plain greek yogurt

Topping

  • 2 cups sliced strawberries
  • 1 lemon’s juice
  • 4 egg whites
  • 1/2 teaspoon cream of tartar
  • 3 Tablespoons sugar

Directions

Preheat oven to 300F.  In a food processor, pulse together the dates and nuts until the size of small crumbs.  Press into a pie pan (9″) with a a sheet of waxed paper.  Combine filling ingredients in a blender and puree until smooth.  Pour into pie pan over crust and bake for 25 minutes or until golden brown on top.  Meanwhile, combine strawberries and lemon juice in a bowl and allow to marinate for 10 minutes.  Using a hand or stand mixer, whip the egg whites on a slow speed and add the cream of tartar and sugar one tablespoon at a time.  Increase speed to high and whip until stiff peaks form (~4-5 minutes).  When pie is baked, spread strawberries on top and place meringue in dollops on top.  Using the back of a spoon, create peaks by gently swirling then pulling away.  Preheat broiler and move a tray to the second from top level in the oven.  When hot, place pie underneath and toast for 2-3 minutes, watching closely.  Meringue is done when brown on top.  (Alternatively, use a baking torch to toast.)

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