Nourish Your Skin With Healthy Fats

By Angela of Eat Spin Run Repeat

You’ve heard the saying many times before: “You are what you eat”. As I’ve progressed through my journey of developing an eating style that works well for my body, I’ve witnessed the truth in this first hand. For me, a decision to consume fried foods, sweets, and highly processed ingredients almost always means a acne breakout on my face, a headache, stomach cramps, or a severe sugar hangover. Who’s got time for that? Not me, and I’m sure you’re a busy gal too! So why not eat for energy and build great skin from the inside out? By choosing the right foods, you can do it!

Omega-3 fatty acids have received a lot of buzz in the health community over the last couple of years, and for good reason too – not only do they help to reduce risk of heart disease, but they’re also fabulous for your skin. Sources include oily fish like salmon, tuna and sardines, as well as chia seeds, walnuts, flax seed, hemp seeds, and dark leafy greens. Although there are heaps of plant-based sources suitable for vegans and vegetarians, our bodies are able to use the omega-3s from fish more easily. Here’s a delicious, flavour-packed recipe to help you incorporate more of these healthy fats into your diet.

Coconut Curry Salmon Cakes

Prep Time: 15 mins
Cook Time: 40 mins

Ingredients

For the sauce:

• 1/4 cup plain yogurt
• 1-2 tsp sriracha sauce (Asian hot sauce)
• 2 tbsp lime juice
• a pinch of sugar

For the salmon cakes:

• 1 tsp minced garlic
• 1 can (213g) wild salmon, canned in water and drained
• 1/2 cup finely diced celery
• 1/2 cup finely diced red bell pepper
• 1/4 cup unsweetened flaked coconut
• 1 cup whole grain bread crumbs or ground crackers (gluten free if necessary)
• 2 tsp freshly chopped basil, cut into very thin ribbons
• 1/4 cup egg whites
• 1 tsp grated or minced fresh ginger
• 1/4 tsp cayenne pepper
• 1 tbsp green curry paste
• 1/2 tsp lime zest, plus juice from 1/2 lime

To garnish:

• lime wedges (optional)

Instructions:

• To make the sauce, stir together all 4 ingredients in a small bowl and set aside.
• Preheat oven to 375F.
• Combine all ingredients for the salmon cakes in a large bowl. Stir until a coarse mixture forms.
• Spray a ramekin (about 3 inches in diameter) with oil or cooking spray. Spoon 1/5 of the salmon mixture into the ramekin and press it down with the back of a spoon.
• On a baking sheet lined with parchment paper, flip the ramekin quickly and drop it (not too hard!) on the parchment. The contents should fall out fairly easily and hold together in a patty-like shape.
• Continue with all remaining salmon mixture until you’ve made 5 cakes.
• Insert the pan in the oven and bake for 20 minutes.
• Flip each salmon cake and bake for another 15-20 minutes or until they appear crispy on the edges.
• Serve hot with lime wedges and dipping sauce on the side or on top.

Angela is an avid runner, fitness instructor, foodie, healthy living blogger, and owner of her business, Spin 360 Health Coaching. Having been overweight, unhappy and insecure as a teenager, Angela took control, changed her unhealthy habits, and adopted a clean eating lifestyle that she continues to maintain today. Her goal is to support, inspire, and motivate others to improve their health and be their best. You can learn more about her on her blog, Eat-Spin-Run-Repeat.com.

Blog: http://eat-spin-run-repeat.com

Twitter: @eatspinrunrpt

Instagram: @eatspinrunrpt

Facebook: http://www.facebook.com/EatSpinRunRepeat

Pinterest: http://pinterest.com/eatspinrunrpt