One of the things we love most about being part of our health-conscious community is that we have a never-ending wealth of knowledge to draw from with information that is tried and true, science-based, and from sources that are reliable.
Our focus is obviously health-conscious and chemical-free skincare, but we have the opportunity to talk to experts in every type of health field, from balancing hormones naturally to exercises to nutrition and part of our mission is to share this information with you.
Dr. Mark Hyman is one part of our community that works with nutrition—specifically focused how important it is to eat a diet that has healthy fats that offer your body vitality. He’s all about easy recipes that people can do with their families to get them back into the kitchen, eating healthily and knowing what they’re putting into their bodies and he just wrote a cookbook about it called “Eat Fat, Get Thin.”
We want to share a couple of bonus recipes from the cookbook with you to give you a chance to try them out and see how much you love them!
Creamy Strawberry and Greens Smoothie
Prep time: 5 minutes
- 1 1/2 cups unsweetened hazelnut milk or almond milk (see page 000)
- ½ ripe avocado, pitted and peeled
- 1 cup frozen strawberries
- 1 handful baby arugula (about 1 packed cup)
- 1 tablespoon coconut oil, melted
Combine all of the ingredients in a blender and blend on high speed until smooth and creamy, about 45 seconds. Drink immediately.
[ctt template="12" link="4ac60" via="yes" ]To ensure that you and your family are eating safe, nutritious food is to get back into the kitchen—Dr. Hyman @annmariebeauty[/ctt]
Dr. H’s Taco Salad
Prep time: 30 minutes
Cook time: 10 minutes
- 1 tablespoons coconut oil
- 1 pound grass-fed ground beef
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1/4 teaspoon chipotle chile powder
- 1 teaspoon dried oregano
- 1 teaspoon sea salt
- 1 ripe avocado, pitted, peeled, and cut into large chunks
- 2 tablespoons extra-virgin olive oil
- 1/4 cup fresh cilantro leaves
- 1 garlic clove
- juice from 1 lime
- 1/4 teaspoon cayenne pepper
- 7 to 8 cups mesclun
- 2 cups shredded red cabbage
- 2 carrots, scrubbed and shredded
- 1 large tomato, cut into large chunks
In a large skillet, warm the coconut oil over medium-high heat until shimmering. Add the beef and cook, stirring frequently and breaking it into pieces with a wooden spoon, for 2 minutes. Add the cumin, coriander, chipotle powder, oregano, and 1/2 teaspoon of the salt and continue to cook, stirring occasionally, until the beef is cooked through, about 4 minutes.
Meanwhile, combine the avocado, olive oil, cilantro, garlic, lime juice, cayenne, the remaining 1/2 teaspoon salt, and 1/4 cup of filtered water in a blender and blend on high speed until smooth, about 45 seconds. Transfer the dressing to a small serving bowl.
In a large bowl, combine the mesclun, cabbage, carrots, and tomato and toss to combine. Divide the vegetables among four plates and top with the beef mixture. Serve, passing the dressing on the side.
Eat Fat, Get Thin!
If you like these recipes, check out Dr. Hyman’s cookbook! There are dozens more for every type of eater and they’re created for balance and optimal health, specifically focusing on how to add good fats into you and your family’s diets.
Dr. Hyman is a practicing family physician, a ten-time New York Times bestselling author, and an internationally recognized leader, speaker, educator, and advocate in his field. He is the Director of the Cleveland Clinic Center for Functional Medicine. He is also the founder and medical director of The UltraWellness Center, chairman of the board of the Institute for Functional Medicine, a medical editor of The Huffington Post, and has been a regular medical contributor on many television shows including CBS This Morning, the Today Show, CNN, The View, the Katie Couric show and The Dr. Oz Show.