Healthy Hair Series Part 2: 5 Easy Food Recipes to Grow Beautiful Healthy Hair
Updated: May 28
I'm back for part 2 of this #HealthyHairSeries that's jammed packed with free info! If you haven't already checked out Part 1 of this series, click here! In today's blog post, I will be incorporating most of the foods I mentioned to eat (in Part 1) for healthy hair into easy recipes for you to enjoy!
**DISCLAIMER**- PLEASE READ:
*You may be experiencing hair loss or unhealthy hair due to an underlying medical condition or medication you are taking. Please consult with your naturopathic or medical doctor/holistic practitioner to discuss any new supplements or diets you may want to begin!
Just because something is natural, does not mean there's no reactions or side effects with certain medications, supplements, health conditions, etc!
We all have our own unique needs for our own body, so there is no "one size fits all" with diets. This post is intended for informational purposes only and should not replace the advice and protocols from your own health care provider.
1. Banana Berry Smoothie
This is the smoothie I have almost everyday for breakfast! If you aren't used to eating healthy food, I should warn you-you may taste the spirulina in this and dislike it, but I can't even taste it because the berries and banana mask the flavor in my opinion!
Non-frozen Bananas-as many as you want, I usually do 3!
Pick 2 frozen berries- Wild blue berries, raspberries, strawberries, or cherries-at least 1/2 cup of each! (I usually do wild blue berries and raspberries, but I switch it up!)
Baby spinach- as much as you want! I usually do 2-3 big handfuls
Ground hemp seed- 2 tablespoons
Hawaiian Spirulina- 1 teaspoon (Barely juice extract powder could be added as well, but the amount would come from the serving size on the bottle!)
Ground cinnamon- about 3 shakes (sorry, I never measure that!)
Coconut water or coconut aloe water blend- Start out with one cup and work your way to your desired thickness!
Break up bananas and place into blender.
Add the cinnamon, hemp, spirulina, and spinach.
Add coconut water and blend until smooth and spinach is fully blended.
Add in the frozen berries and more coconut water, depending on desired thickness. Less water=more of a "sorbet" texture.
Pour in a big mason jar if you're eating the whole thing yourself like I do, because this won't fit in a small jar or glass! LOL
2. Berry & Nut Oatmeal
A warm hearty oatmeal for those colder mornings, or when you just feel like you need a little bit more than just a smoothie!
Gluten free rolled oats- I usually eat 1/2 cup dried
Almond or coconut milk- I usually do 1 cup
Pick 2 frozen or fresh berries- Wild blue berries, raspberries, strawberries, or cherries-at least 1/2 cup of each! (I usually do wild blue berries and strawberries)
Almond butter- 1 tbsp
Cinnamon- few shakes
Pumpkin Spice blend- 1 shake
Walnuts or Pumpkin seeds- 1/4 cup or less
Organic pure maple syrup- as much as you want
Make oatmeal according to package directions (use nondairy milk instead of water for tastier oatmeal).
Once cooked, turn off burner and mix in cinnamon and pumpkin spice (as much as you want, but look at my suggestions in ingredients section).
Add the frozen berries to defrost. (If fresh, let the oatmeal cool off a little first!)
Check in a couple of minutes to see if berries are defrosted.
Once they are normal temperature, move oatmeal to a bowl.
Top with whatever you like! I recommend almond butter, walnuts, or pumpkin seeds!
Pour maple syrup on top (like, REAL syrup...not the kind that has added sugar!!). This pure syrup is more of a water consistency and less sticky. It has health benefits for your thyroid as well, so don't feel guilty for having it!
3. Garlic Asparagus with Lemon
An easy, quick, and perfect side dish to compliment any meal!
Asparagus (half a bag typically makes 2 small servings)
Half of a lemon
Garlic granules (definitely works better than powder)
Sea Salt or Pink Salt
Poor a splash of olive oil or avocado oil in your pan and turn on medium heat.
Wash and trim asparagus ends.
Place in pan stir around.
Cook on medium / lower heat for about 5 mins (you could put a lid on the pan if you have one) and check on how tender they are.
See if a fork can easily pierce the stem. I don't like mine to cook too long, so almost think of it being "al dente" asparagus.
Once cooked to your liking, shake on as much garlic as you like! I prefer a decent amount (must be the Italian in me...)
Season to taste with salt and pepper and mix around.
Place asparagus on plate.
Cut off about a fourth of a lemon and squeeze over top!
4. Mashed Banana with Walnuts topped with Almond Butter
A quick snack to satisfy your sweet cravings! Can also be a yogurt type substitute for people avoiding dairy and the processed non-dairy yogurts.
1 Large Banana
Walnuts (1/4 cup or less)
Creamy almond butter (to drizzle on top)
Pumpkin Spice Blend
Sea Salt or Pink Salt
Organic Maple Syrup
Break apart the banana into a medium sized bowl.
Use a large fork to start mashing the banana. Continue until the banana turns into a yogurt like consistency. (May take a couple minutes)
Put 2 shakes of the cinnamon and 1 small shake of the pumpkin spice blend into the bowl.
Combine the spices with the banana.
Take a spoon and dip it into your almond butter. Quickly take it out and start drizzling it over the mashed banana. Add as much as you want!
I usually crumble the walnuts up in my hands before placing it into the bowl to make them into smaller pieces, but feel free to leave them larger.
If you like sweet and salty, add a dash or two of sea salt on top and some maple syrup!
5. Lentils with Sweet Potatoes & Cauliflower Drizzled with a Tahini Curry Sauce (Sautéed Kale optional addition!)
A savory and filling dish with an Indian inspired sauce!
Ingredients: (Serves 2 people)
3 Large sweet potatoes
1 Small or medium cauliflower head
Sprouted lentils- 1/4 cup dry
Low sodium veggie broth- about 1/2 cup (enough to simmer the potatoes in)
Sea salt or pink salt
For the Indian Inspired Sauce:
Tahini Sauce- Start with 1/4 cup and work your way to the consistency you prefer!
Coconut milk- It's really your call. Start off with 2 tbsps and keep adding until you get your desired thickness. More milk=thinner sauce!
Turmeric powder-4 shakes
Garlic powder-3 shakes
Ginger powder-3 shakes
Curry spice blend-4 shakes
Sea Salt-1/8 tsp
Juice of half a lemon
Get your sprouted lentils bag and follow the directions on the bag for how to prepare them. Get those cooking while you start the rest of the dish!
Wash and cut up sweet potatoes. Cutting them into 1 inch cubes works best to have them cook faster.
Add to a large sauce pan and be sure to spread the potatoes out evenly.
Fill the pan with the veggie broth, but only enough to cover about half of the potatoes (don't submerge the potatoes fully in the broth!)
Simmer on low heat with a lid.
While the potatoes cook, wash and cut up cauliflower into smaller florets.
Make sure to keep tabs on the sweet potatoes and stir them every 5 mins or so! You do not want to over cook them.
If your pan is big enough, add the cauliflower into the potato pan once the sweet potatoes are about half way cooked. (You'll know they're fully cooked if you can pierce your fork in the potato easily.)
If all the liquid is gone, add a little more broth and stir. Simmer for about 5 mins until the cauliflower is tender.
If you're sautéing kale or cooking asparagus for a side dish, start doing so now!
While the cauliflower cooks, prepare your sauce. Gather your sauce ingredients, a small bowl or sauce bowl, and a small whisk.
Pour all the sauce ingredients into the bowl and then whisk until completely combined. If the sauce isn't the consistency you're looking for, add more tahini for a thicker sauce or more coconut milk for a thinner sauce.
Once everything is cooked, add the lentils to the same pan with the sweet potatoes and cauliflower and mix together. Sprinkle salt and pepper on everything to your taste.
I suggest adding the sauce directly to your plate instead of adding it into your pan. This way, if there are left overs, you can save the sauce and food separately. It doesn't save as well if the sauce is mixed with the food.
Plate with your side dish and BOOM! Amazing dinner is served.
BONUS Recipe for your Skin: Raspberry Mango Smoothie!
Your skin needs clean blood and beta-carotene to be clear, healthy, and vibrant. Think: mangoes, sweet potatoes, papaya, raspberries, strawberries, and melons with color. To help clean your blood, drink 16 oz of celery juice, lemon water, and leafy greens (especially spinach).
1 cup frozen mango
1/2 cup or more frozen raspberries
1/2 cup fresh or frozen strawberries (optional add-in)
1 cup coconut milk (more or less to the thickness you prefer)
Cinnamon- 2 shakes
2 big handfuls of spinach
Place frozen mango and raspberries into blender and add the coconut milk. Blend until smooth.
Add in the strawberries if you have them, cinnamon, and spinach.
Add more coconut milk if it seems too thick. If you have an older blender, it will be harder to blend if it's too thick!
Blend the remaining ingredients until smooth.
Poor into a tall glass and enjoy!
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Can't wait to write blog post Part 3 for you guys! It will incorporate lifestyle hacks and tips to keep your hair strong and healthy! Be on the look-out for that post sometime next month in June! CLICK HERE to read Part 3: Eight Effortless Hair Hacks for Maintaining Healthy Hair.
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