All posts by : Isabella Hawke

20 Ways To Look And Feel Better In Your Own Skin

When you feel good in your own skin, it shows. You walk with your head held high and a confidence that can’t be shaken. On the other hand, when you don’t feel good in your own skin, it’s all too easy to let your head hang low and give in to negative self-talk.

why is it important to feel good in your own skin? It’s simple: because when you feel good in your own skin, you’re able to live your best life. You have the confidence to take on whatever comes your way, and the resilience to keep going even when things get tough.

So why not start making an effort to feel good in your own skin today? It could be as simple as taking a few extra minutes in the morning to do your hair and makeup, or wearing clothes that make you feel good. Whatever it is, make an effort to nurture your self-confidence and love the skin you’re in. Trust us, it’ll make all the difference.

Here are 20 ways to look and feel better in your own skin.

1. Get enough sleep.
2. Eat healthy foods.
3. Drink plenty of water.
4. Exercise regularly.
5. Take care of your skin.
6. Wear clothes that fit well and make you feel good.
7. Accessorize with items that make you feel confident.
8. Stand up straight and maintain good posture.
9. Make eye contact when speaking to others.
10 Smile often!
11 Speak kindly to yourself – avoid negative self-talk.
12 Memorize a list of your best qualities and look at it when you need a confidence boost.
13 Spend time with people who make you feel good about yourself – avoid toxic relationships.
14 Do something nice for someone else – it’ll make you feel good, too.
15 Set realistic goals for yourself and celebrate when you reach them.
16 Take some time each day to do something that makes you happy.
17 Learn to accept compliments graciously – they’re a reflection of how others see you, not just your own opinion.
18 Be patient with yourself – remember that change takes time.
19 Seek professional help if you’re struggling with low self-esteem or negative body image issues.
20 Remember that everyone has flaws – focus on your positive attributes and work on accepting your imperfections.

Making an effort to look and feel good in your own skin is worth it – you deserve to love yourself and feel confident in your own skin!

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Quick Hummus And Quinoa Wraps

Need a fortifying meal in a hurry? With cooked quinoa and hummus on hand, these tasty wraps come together in just 15 minutes. Just add tomato and spinach (or the veggies of your choosing). And that’s a wrap! Quinoa and hummus make a surprisingly tasty flavor pairing. Roll them up in a tortilla with fresh spinach and tomato for a great make-and-take lunch. We recommend our Sweet Potato Hummus, Sonoran Desert Tepary Bean and Roasted Red Pepper Hummus, or Herbed Hummus, but you can use any oil-free spread of your choosing.

INGREDIENTS

INSTRUCTIONS

1. In a dry skillet heat tortillas, one at a time, on both sides until warm.
2. Spread tortillas with hummus (or desired spread), using ½ cup for each tortilla, and top with quinoa. Divide spinach and tomatoes among tortillas; roll up tortillas.
3. Serve immediately, or wrap in waxed paper or plastic wrap and store in refrigerator up to 2 days.

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New American Veggie Cheeseburgers

Cooked quinoa and whole grain bread crumbs keep these veggie patties moist and bound together, because no one wants a crumbly, dry veggie burger! For the full vegan cheeseburger experience, drizzle with potato-based cheese sauce, and for extra pep, add tangy grilled red onions and red peppers. Note: These take a little time to put together but are well worth the effort. Notes one happy reviewer: “Delicious. Every bit.”

Tired of dry, bland veggie burgers? We’ve got you. These homemade vegan cheeseburgers feature tasty veggie patties formed with a hearty combination of sautéed vegetables, quinoa, and bread crumbs, seasoned with savory vegan Worcestershire sauce and fresh herbs. Topped with a finger-licking-good potato-based “cheese” sauce and a tangy pepper-onion medley, you’ll want to make these open-faced beauties again and again. Serve with a side of coleslaw or baked french fries to really step up your burger game!

INGREDIENTS

INSTRUCTIONS

1. Preheat oven to 400°F. Line two baking sheets with silicone baking mats.
2. In a large skillet combine chopped onions, minced garlic (reserving one clove for Cheese Sauce), and ¼ cup water. Cook over medium-low 5 to 7 minutes or until onion is translucent.
3. In a food processor combine the next five ingredients (through mushrooms). Pulse until vegetables are uniform ¼-inch bits. Transfer vegetables to skillet; add parsley, Worcestershire sauce, 1 tablespoon of the vinegar, the thyme, paprika, and black pepper. Cook 15 minutes or until vegetables are tender and most of the liquid is cooked off.
4. Add quinoa, flour, bread crumbs, and salt; mix well. Cook 5 minutes more. Remove from heat; cool 10 minutes.
5. Place a 2 ½-inch round patty mold or cookie cutter on one of the prepared baking sheets. Fill the mold with about ½ cup of the vegetable mixture; press with the back of a spoon to compact. Carefully remove mold. Repeat to make a total of 10 patties on the baking sheet.
6. Bake burgers on middle rack in oven 20 minutes.
7. For toppings, in a bowl combine sliced red onion, sliced bell peppers, and 2 tablespoons vinegar; mix well. Arrange vegetables on the second baking sheet. Bake on top rack in oven 20 minutes.
8. For Cheese Sauce, peel the potatoes and cut into 1-inch cubes. Place potatoes in a steamer basket in a large saucepan. Add water to pan to just below basket. Bring to boiling. Steam, covered, 10 to 15 minutes or until very tender. Transfer potatoes to a blender; cool. Add the plant-based milk, nutritional yeast, the remaining vinegar, and remaining minced garlic. Blend just until smooth. Season with sea salt and freshly ground black pepper. Transfer sauce to a saucepan; heat until thick and warmed through.
9. Split buns and warm them in a toaster or skillet. Top each bun half with a burger, onion-pepper mixture, and Cheese Sauce.

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Thai Grain Bowls

Get delicious Thai flavor in less time than it takes to order takeout with this nourishing grain bowl. Tricolor quinoa offers an earthy base, raw cabbage lends crunch, and tender veggies offer fresh, savory flavor. The spicy, lime-infused sauce really cranks things up a notch. Top with peanuts, cilantro, and sriracha. Get the table set now; you’ll be chowing down in 25 minutes or less. Writes a reviewer, “Super tasty and very presentable.”

Grain bowls are all about creating layers of flavor, texture, and color. This Thai-inspired version combines a medley of fresh vegetables with a light but flavorful sauce that weaves bright citrus and spicy heat throughout the dish. A bed of tricolor quinoa (or any other whole grain you have on hand) and crunchy cabbage form the perfect base to pile your veggies high. Sprinkle everything with peanuts, cilantro, and a little extra sriracha if you like it hot!

INGREDIENTS

INSTRUCTIONS

1. In an extra-large skillet cook green beans, mushrooms, onion, and bell pepper over medium 4 to 5 minutes or until green beans are crisp-tender, stirring occasionally and adding water, 1 to 2 tablespoons. at a time, as needed to prevent sticking.
2. For sauce, in a small saucepan combine the next five ingredients (through arrowroot powder). Cook over medium 2 to 3 minutes or until thickened. Stir in half of the cilantro. Season with salt and black pepper.
3. Arrange cabbage, quinoa, and sautéed vegetables in four bowls. Drizzle with sauce and sprinkle with the remaining cilantro and the peanuts.

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Stone Fruit And Quinoa Breakfast Cookies

If you’ve never baked with quinoa, you’re in for a treat. The airy, tender grains of cooked quinoa add bulk and a pleasing moist texture, while allowing the flavors of stone fruit, orange, and fresh ginger to take center stage. Note: If you don’t have fresh fruit, frozen works too. When cookies are as wholesome and healthful as these, you can enjoy them any time of day. These hearty quinoa cookies, which are fragrant with fresh fruit and ginger, taste incredible warm out of the oven. Stored in an airtight container, they’ll stay fresh for five days.

INGREDIENTS

• 1 orange
• ⅓ cup pure cane sugar
• ¼ cup almond butter
• 1 tablespoon cider vinegar
• 2 teaspoons grated fresh ginger
• 1 teaspoon baking powder
• ¼ teaspoon sea salt
• 1½ cups cooked quinoa
• ¾ cup whole wheat flour
• ½ cup fresh or thawed frozen stone fruit, cut into ½-inch pieces

INSTRUCTIONS

1. Preheat oven to 350°F. Line two cookie sheets with parchment paper. Remove 1 tablespoon of zest from the orange. Peel and cut the orange into pieces.
2. In a food processor, combine orange zest and pieces and the next six ingredients (through salt). Cover and process until smooth. Transfer the mixture to a large bowl. Stir in the quinoa and flour until combined. Fold in the stone fruit.
3. Drop dough 2 inches apart onto the prepared cookie sheets, using 2 tablespoons for each cookie. Bake 40 minutes or until edges are light brown. Remove and cool the cookies on wire racks.

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