Who would have thought fats were so essential for healthy skin! This would’ve been really helpful to know during the years I had to deal with chronic acne.
Fats were always something I was very scared to consume because I was taught that fats clog pores and therefore exacerbate skin conditions, which, in my case, was acne. I remember I would boil everything when cooking, I would go to the extreme of rinsing ham or turkey slices to wash off the extra oil before eating them. I know…it sounds really strange. I was just so frustrated with my skin that I was willing to do ANYTHING in order to be able to look myself in the mirror without crying!
After many years of constant battle with my skin condition, I learned what I was trying to avoid at all costs was what I needed the most! For all my ladies and gents who are dealing with acne, please eat your fats; the healthy kind of course! Your skin and entire body will thank you.
Fats assist in the absorption of fat-soluble vitamins A, D, and E, which are essential for HEALTHY SKIN. The reason they are called fat-soluble is because we need fats in order to facilitate the absorption of these vitamins. Don’t be scared of butter, bacon (without nitrates), ghee, coconut oil, eggs (preferably pasture-raised), duck fat, avocados, lard, organ meats and nuts (skip peanuts, they tend to cause inflammation in the gut).
Stay away from all those highly toxic vegetable oils (soybean safflower, sunflower and its variants), they will cause even more inflammation and lead to toxicity.
Adding fats to your nutrition will not only help your skin and digestion, but will also add lots of flavor to your meals. Taste buds know best! Here’s a nourishing and simple recipe from my mobile app Naked Flavors in which you’ll discover food creations that are free of refined sugars, gluten, soy, and refined carbohydrates.
Enjoy my friends!
Pork Belly Pineapple Tacos
- 1 lb pork belly
- Sea salt and pepper, to taste
- 2 tbsp coconut aminos
- 1/2 tbsp coconut sugar
- 4 siete foods cassava tortillas
- 3 radishes, quartered and sliced
- 1/2 cup pineapple, chopped
- 1/2 green bell pepper (or any other color)
- 1/2 yellow chill pepper or jalapeño if you like it spicier
- 2 tbsp fresh cilantro, chopped
- 1 tbsp fresh mint, chopped
- 4-6 tbsp apple cider vinegar
- Sea salt
- Preheat oven to 450F.
- Season pork belly with sea salt, pepper, coconut aminos and coconut sugar. Place in a shallow dish and transfer to the fridge for 1-2 hours. You can also do this overnight if you want.
- Bake seasoned pork belly for 30 minutes. Make sure to cover with a sheet of aluminum foil.
- Place sliced radishes in a bowl and pour in apple cider vinegar. Set aside.
- Lower oven temperature to 250F. Remove aluminum foil and bake for 30 more minutes.
- While the pork belly is baking, let’s go ahead and make the salsa.
- Mix all the ingredients, except sea salt. Add to this mixture 4 tbsp of the apple cider in which you’ve been soaking the radishes. Adjust according to your taste. When ready to serve season with sea salt.
- Check on the pork belly and if it has a nice brown color remove from the oven. If it is still kind of pale simply broil for a couple of minutes. Allow to cool down for a a couple of minutes and then proceed to slice.
- Place a skillet over high heat and warm up your tortillas.
- Add pork belly slices to your tortillas and top with pineapple radish salsa.