If you know us, you know we love our sweet treats. From baked goods to chocolates and more, the Starlight team certainly indulges in something sweet intermittently, and we'd never lie to our community about it! You should never restrict yourself so much that enjoying a treat in moderation is out of the question (unless for medical reasons, of course.) As a general rule of thumb, avoiding refined sugar is recommended for skin health, and here's why.
Why is sugar bad for my skin?
Excessive consumption of sugar and processed ingredients can negatively impact your skin and lead to accelerated aging, acne or breakouts, and inflammation. Inflammation can exacerbate skin conditions such as acne and eczema, and high sugar intake can lead to glycation – a process where sugar molecules bind to collagen and elastin, causing these essential proteins to become stiff and less functional. This can result in the loss of skin elasticity, leading to skin sagging and wrinkles.
Why are processed ingredients bad for my skin?
Processed ingredients, often found in pre-packaged and fast foods, can contain artificial additives, preservatives, and trans fats that are harmful to your skin's health. These ingredients can disrupt hormone balance, promote inflammation, and contribute to skin issues like redness, puffiness, and dullness.
To maintain healthy skin, it's crucial to limit the consumption of sugar and processed ingredients in your diet. Opt for whole, nutrient-rich foods like fruits, vegetables, lean proteins, and whole grains to support skin health from the inside out. Making better dietary choices can help you achieve a radiant, clear complexion and promote overall skin vitality.
A Healthy Alternative to Twix Bars
As Halloween approaches and there's candy around every corner, it's difficult not to give in to temptation. But, there are healthier alternatives you can indulge in! One of our favourite better-for-you recipes comes from Rachael Good Eats.
Rachael Good Eats Healthy Twix Bars (GF, DF, Refined Sugar-Free)
We love to find a healthier alternative for a classic recipe wherever possible! Rachael Good Eats' Healthy Twix Bars are gluten-free, dairy-free, and free from refined sugar, making them a great substitute for Twix bars. The best part? This recipe is easy to make and seriously tastes like the real thing. Trust us, you'll love them!
How to Make Rachael Good Eats Healthy Twix Bars
*Pulled directly from Rachael Good Eats
Ingredients
Shortbread Layer
1/2 cup coconut flour
1/2 cup almond flour
1/3 cup coconut oil, melted
3 tbsp honey, warmed, (feel free to sub maple syrup)
Caramel Layer
1/2 cup almond butter, creamy or crunchy, (swap for your fave nut or seed butter)
1/4 cup coconut oil
1 tsp vanilla extract
1/4 cup maple syrup
A pinch of sea salt
Chocolate Layer
One 2.5 oz dark chocolate bar (I use Evolved Eating Signature Dark), Or sub 1/2 cup chocolate chips
1 tbsp coconut oil
1/4 tsp flakey sea salt
Instructions
Shortbread Layer
Preheat oven to 350 degrees F.
Combine coconut + almond flours with melted coconut oil and warmed honey in a large bowl. Stir out all the crumbles of flour until thoroughly combined.
Line a smaller baking dish (I prefer a 6×6 baking dish) with parchment paper and pack down shortbread mixture into the base using a silicone spatula. If shortbread mix starts to stick to spatula, dip in melted coconut oil and continue to gently press down evenly into entire base of dish.
Bake for 10-12 minutes, or until starting to turn golden brown. Remove once done and let cool completely.
Caramel Layer
Combine almond butter, coconut oil, vanilla, maple syrup and sea salt in a saucepan over the stove on medium-low heat and heat until completely liquified, whisking together, about 2-3 minutes.
Remove from burner and let cool completely.
Chocolate Layer
Break up chocolate bar into small bowl and add coconut oil. Warm in microwave for 30 sec intervals, stirring in between, until completely liquified. Or, heat over the stove.
Assembling the Twix Bars
Once shortbread & caramel have completely cooled, pour caramel sauce over the base layer, spreading out evenly. Set in freezer until it hardens completely, about 1-2 hours.
Remove from freezer once frozen (if still soft, keep in freezer until fully hardened) and pour chocolate over the top, spreading out evenly. Sprinkle flakey sea salt as the last touch and set back in fridge for 5-10 minutes to harden.
Once chilled, remove the hardened mold from pan by pulling on the sides of the parchment paper. Lay on cutting board and using a large chef's knife, slice into 1/2-inch strips, and from there, slice each strip into thirds. *if you leave the chocolate layer in the freezer for too long, it may crack when you cut into slices.
Ready to serve!! Enjoy! Store in airtight container in the freezer or fridge
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