Month: April 2019

Big Little Bites > 2019 > April

Exfoliators

Posted on by biglittlebites
 
Today’s “Monday Musts” post is all about exfoliating! Before I can talk about any other skin care or beauty product, this needed to be discussed! Exfoliating your face, is the primer of all primers for product absorption and flawless makeup application. If you skip this easy, at-home step in skincare, you’re truly missing out on experiencing the best skin you could have! Regularly exfoliating the surface of your skin, diminishes age spots and discoloration, removes dead skin cells which clog pores, minimizes pore size and maximizes product absorption from your favorite serums and moisturizers.
 
 
 
I introduced some physical (a hard substance) exfoliators as well as a couple of chemical (acid or enzymes) exfoliators and talked about how these can be used together, separately or as a weekly regime. Physical and chemical exfoliators essentially do the same thing: degunk your skin by removing dead skin cells, stimulating collagen production and thereby diminishing the appearance of lines and wrinkles. Our preferred chemical choice is Alpha Hydroxy Acids (AHA’s) because they are safe to use when pregnant or breastfeeding – while still being very effective. AHA’s work by combining with the structural lipids in the outermost layer of your skin and dissolving them so that the dead skin cells can break away naturally. AHA’s are water soluble, moisturizing and proven to reduce signs of sun damage on your skins surface. We also mentioned a fruit enzyme exfoliator in our Monday Musts, and while we haven’t tested it ourselves yet – we can tell you that these are usually better choices for those with sensitive skin. Another way to increase cell turnover, is through use of physical exfoliators; these can be mechanical (like the tool listed below), or a granular scrub. This type of exfoliation boosts circulation, resulting in a beautiful glow and stimulates collagen production.
Everything we’ve listed is safe in pregnancy and while breastfeeding, and some more natural than others but all relatively clean. We love to reference the Environmental Working Group (EWG) website ” Skin Deep” before using any new product. A great step in moving towards cleaner living, is to first cross-reference your current skin products by typing their brand name in the search bar. When I first started this non-toxic journey about 9 years ago, I was shocked by what some of my most favorite products were rated and what the ingredients in them could do in my body, and it was the catalyst to making over my skincare regimen.
 
Without further ado! Here are some notes from today’s stories, about exfoliators I actually use and love!
 
 
 
  • Physical exfoliator
  • Cross between mild and medium abrasiveness; you can feel the teeny tiny particles (very fine texture) in this creamy cleanser, as you scrub
  • Perfect for everyday
  • Holistic, yet science-based exfoliator detoxifies, smooths and fights free radicals
  • This company says they’re at the forefront of anti-aging of the future
  • Free from gylcols, petrochemicals, silicones, parabens, synthetics, fragrance and animal derivatives
  • Glucomannan from Konjac absorbs oils and impurities, detoxifying delicate facial skin while rejuvenating, smoothing and rebalancing, leaving skin looking radiant
  • Polylactic acid from corn starch gently assists delaminating and dissolving dry and dead skin cells leaving facial skin looking refreshed and revitalized
  • Pink grapefruit rich in free radical fighting antioxidants: vitamin c flavonoids noticeably improve the appearance of skin effected by oxidative stress while polyphenols from peppermint leaf leave facial skin looking calm and soothed
  • Very distinctive scent- it’s not overpowering
  • $67 on Amazon Prime (check for lower pricing on Walmart and Overstocks websites if you’re not in a rush to start polishing)
 
 
  • Physical exfoliator
  • Agressive abrasion, you can feel the difference
  • I use it daily but if you have sensitive skin, 1-3 x a week is suitable!
  • Acure is a skin care company focused on creating products without parabens, sulfates, formaldehyde, paraffin, mineral oil or animal testing
  • Natural and organic ingredients: utilizes sea kelp, lemon-peel granules and walnut shell flour to exfoliate and French green clay to decongest pores (if you have a nut allergy, be aware of the walnut)
  • Contains plant-based stem cells (to boost cell turnover – although more research needs to be done on whether plant stem cells actually do anything)
  • Nutritious ingredients like rose hips, aloe, chlorella and argan oil are soothing and replenishing
  • Thick paste, packed with scrubbing particles – only need a pea sized amount
  • Splash your face with water first; I like to keep it in the shower
  • Can’t stop feeling your face after; I’m not kidding – will leave your face baby soft
  • $8.49 on Amazon Prime, $9.99 in stores
 
 
  • Great for those with sensitive skin, and for those who want something more aggressive, thanks to the discs provided
  • Use once a week only
  • Safe and effective at-home skin care tool that provides the similar results as professional, in-office microdermabrasion treatments
  • Combines the power of spinning disc technology with a calibrated vacuum suction to brighten, smooth, and even skin tone and texture
  • Reduces the appearance of fine lines and wrinkles, blemishes, and enlarged pores
  • It comes with different discs, with varying degrees of abrasiveness and different sizes so you can use it on your body as well
  • $199 (although I found mine for less during a Nordstrom Anniversary Sale!)
 
 
 
 
 
 
  • Smooth, slippery serum with no granules
  • Potent formula of  5% purified grade lactic acid (AHA) enhanced with licorice extract to visibly brighten the appearance of age spots and discolorations
  • Non-irritating for sensitive skin, and can use it nightly, or morning and night
  • Company has a commitment to green technology and to produce clean formulas
  • Focus on supplier and ingredient integrity and uses advanced, clinically proven ingredients in conjunction with balancing botanicals
  • Free of sulfates SLS and SLES, parabens, formaldehydes, phthalates, mineral oil, retinyl palmitate, oxybenzone, coal tar, hydroquinone, triclosan, and triclocarban, and contains less than one percent of synthetic fragrances; also vegan, cruelty-free, gluten-free and comes in recyclable packaging
  • Clinically proven to plump the look of fine lines and wrinkles in as few as three minutes
  • Smooths rough patches and dull surface of skin
  • Treats age spots and discoloring
  • Glowing, smooth, plump skin
  • $105 with Amazon Prime delivery (or you can buy it on the Dermstore website for $89.25 with a subscription thats easy to change or cancel at any time)

* This post contains affiliate links for products we believe in.  Big Little Bites earns a small commission from purchases, at no cost to you. All thoughts and opinions are our own and are unbiased.

Vegan Lentil Taco Skillet

Posted on by biglittlebites

You know how we all kind of have our own one-trick, easy dinner that gets us through a busy day with our bellies full? I think there’s zero doubt in my house, that taco nights are my go-to! 

My favorite reasons? The seemingly never-ending variety of main ingredients to put into tortillas, and the simple flavor additions that I always keep on hand! For main ingredients, I love to use up any leftover or extra vegetables I have in the refrigerator with sprouted lentils, black beans or garbanzo beans. Sprouting legumes ahead of time, keeps the Vegan Lentil Taco recipe under a half of an hour in cooking time! Using plant protein over animal protein, also keeps cooking time for the taco skillet minimal, and means you don’t need to worry about whether you have fresh or defrosted chicken or meat on hand. Using fresh ingredients, vegetables, sprouted corn tortillas and whole food sourced plant protein you can easily make taco night a healthy and nutritious family meal!  * When you click on my favorite product links, I may earn a tiny commission from qualifying purchases, at no cost to you. Thank you for supporting Big Little Bites blog*

Here’s what I always keep stocked for impromptu taco nights:

  • Chili lime seasoning blend
  • Smoked paprika
  • Cumin
  • Avocados
  • Fresh limes
  • Tomato paste
  • Garlic
  • Red onion
  • Cilantro
  • Sprouted corn tortillas

skillet with lentils lime cilantro and red sauce

Within 30 minutes, I easily throw together this Vegan Lentil Taco Skillet with what I already have on hand or with a quick grocery run! I always sprout legumes in bulk, to freeze, which makes it super easy to add them to the Vegan Lentil Taco Skillet, but you could also use fresh lentils. 

 

Another fun thing about a Vegan Lentil Taco Skillet is that it can feel fancy for weeknight dinners and casual for the weekend. I absolutely love adding leftovers to eggs the next morning, for a savory breakfast or using it up for lunchbox tacos on a school night. Either way, this easy recipe yields tons of flavor that tastes like you’ve been cooking up a storm! Hope you love it as much as we do!

 

skillet with lentils lime cilantro and red sauce
Print Recipe

Vegan Lentil Taco Skillet

Lentil Taco Skillet is delicious served in tortillas, over rice in a bowl or cooked into scrambled eggs for breakfast.
Course: Main Course
Cuisine: Mexican

Ingredients

  • 1 tbsp extra-virgin olive oil
  • 1/2 red onion, minced
  • 3 cloves garlic, minced
  • 1 tbsp chili lime seasoning I buy a blend from Trader Joes
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 2 tbsp tomato paste I buy it in glass jars, to avoid metal and plastic contaminents
  • 1/4 c water
  • 1.5 c sprouted brown lentils pre-cooked, unsprouted will work too!
  • juice of 1 lime
  • handful of fresh cilantro, chopped

Instructions

  • Heat a cast iron skillet on medium-low heat for 5 minutes.
  • Add olive oil and onions, cook for 10 minutes stirring occasionally.
  • Once the onions have begun to brown (please don't burn them), turn the heat to low, add in the minced garlic and stir for 1 minute more.
  • Stir in seasonings, tomato paste, water and lentils. Cover and cook for 10 minutes.
  • Remove the skillet from heat and stir in lime juice and cilantro.

Vegan Banana Chocolate Chip Cake with Peanut Butter Frosting

Posted on by biglittlebites

Vegan or not, bananas, chocolate and peanut butter are always going to be a winning combo – let’s be honest! I’ve been making this cake for a loooong time (because it’s always a win with family and friends!) but this was my first time “veganizing” it and I did a ton of research to get the recipe just right! Vegan cakes are often dry, lacking moisture, and/or super dense. This cake was NONE of that, and it was too good and too easy to not share it with you! If you’re looking for a sweet treat free of animal products, for any reason, this is your new go-to!!

This recipe makes 2, 8″ round cakes, so you can build a double layer cake with plenty of frosting for decor and leftovers! I like to make more up front, instead of worrying about running out while frosting my cake!

I have also made this recipe as cupcakes, and they turn out perfectly! Simply line a cupcake pan with cupcake liners and fill them just over halfway full. Bake at the same temperature (350 degrees) for only 18 minutes. remove the cupcakes to a wire rack to cool once they are done. This recipe will make about 2 dozen cupcakes.

Ingredients  for Cake

3 C + 2 tbsp all-purpose flour

1.5 C  coconut sugar

1 tbsp baking powder

1 tsp baking soda

1.5 tsp Redmonds Real Salt

1.5 tbsp apple cider vinegar

2 1/4 C plant milk (I use Forager unsweetened vanilla cashew coconut milk or homemade almond cashew milk)

6 tbsp avocado oil

2 ripe bananas, mashed

2 tbsp vanilla extract

1 C non-dairy chocolate chips, plus more for decorating (I use the brand “Enjoy Life”)

Ingredients for Peanut Butter Frosting

4 sticks (2 C) Earth Balance Vegan Buttery Sticks (soy free)

2 C Peanut Butter (unsweetened)

7 C Powdered Sugar

2 tsp Vanilla Extract

1-3 Tbsp plant milk

Directions

Set your oven to 350 degrees Fahrenheit. Prepare 2 8″ round baking pans by coating them in coconut oil or avocado oil. I take extra precaution and trace rounds of parchment paper to cut out and place in the bottom of my pan too.

In a small mixing bowl, stir together the plant milk and vinegar and set aside for 10 minutes.

In a second large mixing bowl or the bowl of your electric mixer, whisk together all of your dry ingredients (flour, sugar, baking powder, baking soda, salt).

Now add vanilla, mashed banana and oil to your plant milk/vinegar bowl and stir to combine. Add these wet ingredients to the dry and whisk until the batter is smooth. Now stir in your chocolate chips.

Pour the batter equally between the 2 pans and bake for 37 minutes. The edges should be starting to turn golden and pulling away from the edges of the pans.

Remove from the oven and let cool on a wire baking rack for 10 minutes. Use a butter knife to gently work around the inside edge of the pans, to loosen the cake, and very carefully, flip your pan upside down onto a flat service, to release the cake. Gently turn the cake right side up, and let cool completely while you make your frosting.

For the frosting: cream together the vegan butter and peanut butter until smooth (I use my electric mixer). Add the powdered sugar a little bit at a time to avoid a mess, stirring as you go. Gradually add your milk and vanilla, until the frosting is perfectly smooth

  • I like to make the cakes the day before my event, and wrap them in plastic wrap to store in the fridge, so I can frost them the next day