Eating healthy doesn’t have to be boring. It’s still possible to indulge in your favorite foods, while nourishing your body at the same time. Here we share clean versions of delicious recipes that will leave you feeling and looking incredible and not to mention, incredibly satisfied
Name: Katie Edmonds
Job description: Nutritional Therapist specializing in endometriosis, creator of www.HealEndo.com, and published author of the 4-Week Endometriosis Diet Plan.
Eat this for: I would say everyone can and should eat more fresh vegetables! It’s hands down the most under-eaten food group that should, really, be our staple at every meal. No, not a side :) Veggies should make up the bulk of each meal, no ifs, ands, or buts.
Top 3 Instagram accounts for inspiration: Oh gawd, I don’t know. I secretly hate Instagram, and all social media. Can I say for the most inspiration buy real books (not kindle), walk barefoot, and get off instagram?? Haha, sorry, I’m the worst!! I guess I live on the most isolated island on the planet for a reason.
Favorite skin food ingredient and why: Like, to put on the skin? Or eat? I suppose either way vitamin C is epic.
Go-to quick, healthy meal: Oh gosh, all of my meals are basically super quick and healthy! This is only because I (finally) have a great system in place (bone broth always in the freezer, veggies available in the garden, wild meat in the freezer). Right now, I’m into these huge salads for lunch since I have an abundance of greens in the garden. Seriously overflowing. I’ve been topping with avocado, pumpkin seeds, and whatever leftovers I have in my fridge. Easy.
Breakfast is super easy and fast too. Almost always fried egg yolks (I’m allergic to whites), smoked salmon, grass-fed butter, and avocado from our trees, all on fermented bread. It fills me up for hours, which is what I need to start a good day.
Skincare mantra: “I will try harder!” Honestly, I’m still a beauty care novice - everything was easy when I was an easy breezy 20 year old, but as a tired 35 year old mama I could use some advice :)
Recipe: Sun Buns
Prep Time: 10 min Cook Time: 30 min [Yield] Serves: 5
Low FODMAP Sub Vegan
2 cups sweet potato, cooked 1/2 cup almond flour
1/2 cup coconut flour
4 tbsp arrowroot starch
2 tbsp chia seeds
1/2 tsp sea salt
1/4 tsp baking powder
1/4 tsp baking soda
1 tbsp apple cider vinegar
1/2 cup nuts or seeds of choice
Preheat oven to 350, and roll out parchment paper
Place all items in a food processor and blend into a sticky dough. If you prefer the nuts or seeds whole, mix them in after dough is blended, otherwise you can add them to the food processor as well.
Shape into 10 little “buns” of similar size (realistically, they’ll look more like cookies), and make sure to slice a criss-cross pattern across the top. This is essential for baking, not just aesthetic, so don’t skip this criss-cross step. If you make the buns bigger, simply cook for longer.
Bake for 45-60 minutes, or until the insides are soft, but not gooey.
Cool to room temperature to fully set. Reheat by toaster. Keeps well in fridge for 4-5 days.
Low FODMAP: for a low FODMAP diet, serving size is one bun, instead of two.