We all know that true beauty starts from the inside out. Adequate nourishment of both body and mind encourages optimal functioning of all of our parts and what you eat truly determines the state of your skin.
The health of your skin is an immediate reflection of your diet. If you are dehydrated, your skin tends to look flat and flaky. If you have been pounding down the alcohol and sugary foods, skin tends to look inflamed and puffy. By making a few mindful tweaks and focusing on clean whole foods, your skin will go from drab to fab in no time.
What you put onto your body is also extremely important. The skin is the largest organ. It serves as your body’s coat and barrier. Yet creams, lotions, and scrubs are able to permeate the barrier and get into your body. That is why I am just as mindful of what I put on my body as what I put in it and I always opt for non-toxic clean products like those from Éclair Naturals.
Éclair Naturals. is a luxury bath and body line that promises “never any” harmful ingredients. The scrubs, salts, lotions, hand sanitizers, and hair care are all free of harmful ingredients, are non-toxic, vegan, gluten-free, cruelty free, and non-GMO. They come in delicious varieties like creamy coconut, French lavender, vanilla and sweet orange, and shea butter and oatmeal. Éclair Naturals is made in the USA and has a price point of between $5 and $13. Éclair Naturals is also involved with updating legislation for the Personal Care Products Safety Act, to modernize FDA regulations, ensuring all personal care products are created and made in a harmless way to ensure a healthy body and environment.
Coconut Oatmeal Pancakes
makes 12 pancakes
- 2 large, very ripe bananas or 1 ½ cups organic plain yogurt or organic cottage cheese
- 3/4 cup quick-cooking oats
- ½ cup shredded unsweetened coconut
- Pinch of salt
- 1/2 teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- ½ teaspoon vanilla extract
- 2 large eggs or flax egg (2 tbsps ground flax mixed with 1/2 cup water)
- 1 tablespoon baking powder
- 3/4 cup whole-wheat flour, spelt flour, or your favorite gluten-free flour
- ¼ to 3/4 cup almond, coconut, or whole milk
- Coconut oil for cooking
- Maple syrup, fresh fruit, and additional shredded coconut for topping.
- In a large bowl, mash the bananas with a fork. If you are using yogurt or cottage cheese, place in the bowl. Stir in the oats, shredded coconut, pinch of salt, cinnamon, and nutmeg. With a fork, stir in eggs (or flax egg) and vanilla. Add the baking powder and mix until well combined. Add in the flour, and then the milk. Start with ¼ cup milk and continue adding until the ideal batter thickness is achieved. You don’t want it too thin or thick, similar to a cookie dough.
- Warm your griddle or cast iron pan over medium-low heat. Once hot, add a tablespoon coconut oil and add a ¼ cup scoop of batter for each pancake. Cook until lightly brown underneath and bubbles start to appear on the surface. Flip pancakes, cook on the second side, and transfer to a plate in a low temperature oven to keep warm. Repeat with the rest of the batter, adding more coconut oil as needed. Top with maple syrup, fruit, and additional shredded coconut.