Non-Toxic Skincare That Won’t Break the Bank

Before I get too far gone here, I have to make a disclaimer. These products work for me, but unfortunately that doesn’t automatically mean they will work for you! Finding a skincare routine that works for you often takes some trial and error to figure out and this is just the current rotation I’ve found that works best for me.

I’ve alway longed to be the girl that didn’t wear makeup. The girl that effortlessly looked like she stepped out of a movie without even trying. Unfortunately I’ve found that is impossible for me to achieve.

First it’s important to note that flawless skin in real life doesn’t exist. We’re human and we have imperfections. But finding the right skincare routine that leaves you with skin you feel confident walking out of the house in, is important and totally achievable!

I’m the kind of girl who’s always struggled with her skin. It’s always been too dry and too covered in acne for me to ever consider going without makeup.

I’ve tried it all. Seriously. ALL OF IT. So believe me when I tell you that the products I’ve found are GOLD. Like I said at the beginning, this is what works for me, which definitely does not mean it will work for you, but in search for a routine that I felt worked for me, hearing what others were doing was very helpful so I figured this was worth a share.

All the products I use are under $20 and easily ordered online and made with quality ingredients that I feel good about. This was incredibly important to me because good skin should not cost an arm and a leg and it also shouldn’t be filled with words I can’t pronounce. I hope that you find this post helpful in your skincare journey!

Morning Skincare Routine

• warm wash clothe - press it against my face to open my pores

• Cocokind Raspberry vinegar toner ($16)

• Cocokind Chia Facial Oil - ($16)

• Eva Naturals eye gel ($15) - to keep bags away from my eyes

• Primally Pure Everything Spray ($18)

Evening Skincare Routine

• coconut oil + lavender + tea tree oil face wash

• Young Living Satin Mint Face Wash ($17)

• Cocokind Matcha Moisturizer ($16) - deep moisturizing for night time

• Eva Naturals eye gel ($15)

• Primally Pure Everything Spray ($18) - I mist this on my face to reset skin PH

WEEKLY

• Indian Healing clay mask with apple cider vinegar, tea tree oil, lavender ($10)

Throw Together Spring Roll Bowls

I’m like super into spring rolls, but sometimes the amount of work and ninja skills required to get them rolled up perfectly, isn’t worth the hassle. Enter, this quick throw together spring roll bowls. All the deliciousness of a spring roll, without the hassle of getting the rice wrapper to cooperate. Are we winning? Or are we winning?

Throw together spring roll bowls

makes 2 bowls

• a handful of fresh mint

• a handful of fresh basil

• 1 mango, peeled and cut into thin slices

• 1 avocado, peeled and cut into thin slices

• 2 ounces vermicelli rice noodles

• lime slice

optional

• microgreens

• radishes, sliced thinly

• edible flowers

• cucumbers, sliced thinly

• sesame seeds

The Peanut Sauce

• 2/3 cup peanut butter

• 2 teaspoons tamari

• juice of 1 lime

• 3-4 tablespoons of water

• 1 teaspoon sriracha

Bring a pot of water to boil and the vermicelli rice noodles according to the package directions. Rinse with cold water, drain, and set aside. Rinse with cold water until the noodles have cooled thoroughly.

For the peanut sauce, use a small mixing bowl to combine the peanut butter, tamari, lime juice, water, and sriracha. Add more sriracha to taste.

Toss the noodles with the peanut sauce and then top with the mint, basil, avocado, mango, and whatever ever additional ingredients you choose. Best serve immediately and chilled.

Note: If you keep the peanut noodles separate from the toppings you can easily take this as an on-the-go lunch.

Quick Mango Avocado Spring Rolls With Peanut Sauce

Spring rolls have become one of our favorite hot weather dinners and since temperatures have been hanging out in the higher 90’s this week I figured you might need this recipe in your life. These spring rolls are so refreshing and can be made with almost anything you’ve got on hand. If we’ve got the rice wrappers and the rice noodles, you’re on our way to a delicious and filling dinner. I love using mango to add a little sweetness and avocado to add a little creaminess. Radishes, edible flowers, and cucumbers can also be used to to add more variety in color. If you’ve never made spring rolls before rest assured that you can do this. The process can be a little intimidating so I’ve kept the ingredient list minimal. Once you’ve got the basics down though, the sky is the limit!

Quick Mango Avocado Spring Rolls With Peanut Sauce

The Rolls

• 1/2 cup mint, loosely packed

• 1/2 cup basil, loosely packed

• 1 mango, peeled and cut into thin slices

• 1 avocado, peeled and cut into thin slices

• 8-10 rice wrappers, depending how much you fill them

• 4 ounces vermicelli rice noodles

optional

• microgreens

• radishes, sliced thinly

• edible flowers

• cucumbers, sliced thinly

The Peanut Sauce

• 2/3 cup peanut butter

• 2 teaspoons tamari

• juice of 1 lime

• 3-4 tablespoons of water

• 1 teaspoon sriracha

Bring a pot of water to boil and the vermicelli rice noodles according to the package directions. Rinse with cold water, drain, and set aside until you are ready to assemble the rolls.

For the peanut sauce, use a small mixing bowl to combine the peanut butter, tamari, lime juice, water, and sriracha. Add more sriracha to taste.

Have your mint, basil, avocado, mango, and whatever additional ingredients you wish to put into the rolls ready for rolling.

Fill a shallow dish with about an inch of warm water. One at a time, place the rice wrappers in the water for about 15 seconds. This will soften them just enough to allow them to be folded without breaking. Remove from the water and place on a towel to get a little excess water off. Next layer a portion of the each of the filling ingredients onto the wrapper. Fold the bottom of the wrapper over the filling and tuck the filling under the wrapper. Fold the sides in and continue to roll to form the spring roll. Repeat until all of the ingredients have been used. Eat immediately using the peanut sauce for dipping or store in the refrigerator for up to a few hours.

Sweet Potato + Black Bean Tacos with Avocado Lime Crema

I started a new job this year. It’s been a growing, challenging, but overall positive experience. When I first started I had to fill out a little get to know you form that would be displayed in the break room with a moderately embarrassing photo of myself. (I mean, are there non-embarrasing work photos?) One of the questions on there was “Favorite food?” Without hesitation, I put tacos. Another section of the form required two truths and a lie. I don’t quite remember all I wrote, but one of the truths was that I am a vegetarian.Without hesitation, one of my new co-workers tried to call BS on me saying I was a vegetarian. When asked why she thought that, she replied “There is no way you can be a vegetarian AND have tacos be your favorite food.” Well friends, I am here to prove her wrong.

Tacos make their way into our live weekly, whether planned out or thrown together last minute utilizing whatever we have on hand. More often than not those random ingredients hanging out in our fridge, are vegetables. Sometimes we’ve got some brussels sprouts, sometimes it’s mushrooms, and almost always there’s a sweet potato or two. These tacos were born from a last minute scramble to use what we have. They’re quick, easy, versatile, and proof that even a veggie-lovin’-fly-by-the-seat-of-my-pants type, like myself, can enjoy some pretty dang good tacos.

Sweet Potato + Black Bean Tacos with Avocado Lime Crema

• 2 large sweet potatoes, diced into 1/2” cubes

• 2 tablespoons coconut oil

• salt, to taste

• 2, 15 ounce cans of black beans

• 1 tablespoon olive oil

• 1 medium onion, diced

• 2 cloves of garlic, minced

For the Crema

• 1 avocado

• juice of one lime

• 1/2 cup plant based yogurt (I like this one)

• 1 clove of garlic

• salt and pepper to taste

Additional ingredients

• 6 corn tortillas

• pickled onions

• lime slices

• avocado slices

• microgreens

Preheat the oven to 400 degrees. Toss the sweet potatoes with coconut oil and sprinkle with salt. Bake for 20-25 minutes or until the potatoes are golden brown.

Meanwhile, heat a large skillet over medium heat. Add in the olive oil. Allow to heat for 1 minute. Add in the onion and cook until translucent, 3 minutes or so. Add in the garlic and cook for 1 minute. Pour in the black beans (do not drain). Cook over medium to low heat for 20 minutes, mashing periodically.

While you wait for the beans to simmer and the potatoes to bake, combine the yogurt, avocado, lime, garlic, and salt in a food processor.

Warm the tortillas one at a time over a medium open flame on the stovetop. Give each side about 20-30 seconds to cook. Once the tortilla has reached your desired level of done-ness. remove from the flame and start building your taco. Start with the black beans and then add on the sweet potatoes and additional toppings as desired. Serve immediately.