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Maria | The Acne Nutritionist

@mariamarlowe

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Helping you clear acne naturally (even if nothing else has worked) 👉🏼 @acnenutritionist
👉🏼 @kumaglow.co probiotics for bloat & breakouts

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Conventional acne treatments failed me. Food saved me.

If you've ever avoided a photo, canceled plans, or cried in the mirror... I see you. Because I was you. Please don't give up.

After nearly 5 years of battling breakouts, trying just about every prescription medication with no relief I am here to tell you, there is another way.

One where your skin doesn’t have to get worse before it gets better.

Where you don’t have to compromise your health or risk harsh side effects to clear your skin.

You can decode your breakouts.
You can understand what your body is asking for.
And you can bring your body back into balance.

If someone had just shown me how food could change my skin, it would have saved me 5 years of crying in the mirror…So, let me be that person for you.

Eating to clear your skin is not about cutting food groups.

It’s about nourishing your body with the nutrients it needs so all of your organs, including your liver, your gut, your brain, and your skin can function properly.

It’s about listening to your body and the feedback it’s giving you.

It’s about balancing your blood sugar, reducing inflammation, balancing your hormones, and calming your nervous system.

But not in a way where food feels restrictive --- in a way that makes food feel fun and exciting. Let me show you.

Starting tomorrow.
One recipe.
Every day.
For 100 days.

Follow along—and let's see what your skin is capable of.

💛Maria, The @acnenutritionist by @mariamarlowe

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2 months ago

Introducing Glow Biome - an advanced probiotic + prebiotic designed to support a healthy gut and clearer skin.

I created this product to tackle bloat and blemishes, with the highest quality, clinically validated ingredients in efficacious doses, delivered in a delayed release capsule so your probiotics arrive alive to where they’re needed most.

Pre-order today to Save $10 and get free shipping on kumaglow.co - orders will ship in early November.

To enter to win a FREE 30-day supply:
1) follow @kumaglow.co
2) comment on the last post on that page with why you want to try it
3) bonus entry- tag a friend who’d also like this, and if you win, you’ll both get a free bottle.

Open to US residents only at this time- contest open for 24 hours.

Good luck! by @mariamarlowe

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4 years ago

Flaxseed was my savior when I used to struggle with acne.

It’s rich in fiber to support digestion and omega-3 to reduce inflammation.

Here are just a few ways to add it to your diet.

For a full anti-acne meal plan, check out my CLEAR SKIN PLAN:

Mariamarlowe.com/clear-skin-plan

#acne #acnetreatment #skincare #glow #glowingskin #acnetips #beautyfood #recipe by @mariamarlowe

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5 years ago

DAY 15/100: Garlic Ginger Beef & Rice

Say hello to your new favorite weeknight dinner. Full of flavor and seriously satisfying - you’d never guess it’s packed with ingredients that support your gut and skin.

1 Tbsp extra-virgin olive oil
3/4 tsp turmeric
1/2 tsp cumin powder
2 cloves garlic chopped small
1 green onion, sliced thin
1 inch fresh ginger peeled, chopped small
2 tsp jalapeno minced
16 oz ground beef organic, grass fed
1/2 tsp unrefined salt or to taste
1/2 tsp black pepper or to taste

Heat a medium sized pan over medium heat.
First boil the beef to cook it through and keep it juicy. Add the beef and about enough water to cover it in the pan, bring to boil and cook through. It should take about 6-10 minutes. Make sure no pink remains and the internal temperature reaches 160°F. Place a colander over a large bowl, and drain the beef, reserving the water.

Rinse and dry the pan, then heat it up again over medium heat. Add the oil, then turmeric, cumin, garlic, scallion, ginger, and jalapeno. Let them cook for a minute or two, until fragrant.

Then add the beef, stirring to mix well, and cook for about 5 minutes, stirring occasionally, so the beef picks up the garlic ginger flavor. If it looks dry, add a little of the reserved beef water, 1 tablespoon at a time. Season with salt and pepper to taste.

Serve over garlic ginger rice (recipe in yesterday’s post). by @mariamarlowe

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a month ago

Day 14/100: Anti-inflammatory Golden Garlic Ginger Rice

Super easy, super flavorful, and packed with ingredients that support a healthy gut and clearer skin.

Turmeric, ginger, garlic, and scallions provide tons of flavor and powerful anti-inflammatory benefits.

This may become your new go-to side dish!

1 Tbsp extra-virgin olive oil
3/4 tsp turmeric
1/2 tsp cumin powder
2 cloves garlic chopped small
1 green onion sliced thin
1 inch ginger peeled, chopped small
2 tsp jalapeno minced
1 1/2 cups carrot peeled and diced small
1 1/2 cups broccoli florets chopped small
3 cups cooked and cooled white rice (from 1 cup dry)
1/4 tsp unrefined salt (real, pink, or Celtic salt) or to taste
1/4 tsp black pepper or to taste

Heat a medium sized pan over medium heat.

Add the oil, then turmeric, cumin, garlic, scallion, ginger, and jalapeno. Let them cook for a minute or two, until fragrant.

Then add the broccoli and carrots, cooking for about 5 min, until the broccoli is bright green, and the carrots are soft.

Finally, add the cooked and cooled white rice and stir to combine everything. Season with salt and black pepper to taste.

Follow @mariamarlowe and @acnenutritionist for more delicious anti-inflammatory recipes that support a healthy gut and clearer skin. ❤️ by @mariamarlowe

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a month ago

DAY 13/100: Omega Milk aka the Creamiest Dreamiest Hemp Milk

Just 1/2 cup supplies your daily needs for plant omega-3, and is perfect in smoothies, oatmeal, granola, or on its own. So drink up because glowing skin starts within.

1 cup organic hemp hearts
6 pitted dates
8 cups water

Blend until smooth, at least one minute. No need to strain.

You can add a pinch of vanilla or cinnamon if you like.

Welcome to THE CLEAR SKIN KITCHEN, a series in which I’m sharing 1 recipe for clear, glowing skin from within every single day.

Omega-3 is one of the most critical nutrients for clear skin, and the one most acne patients are low in. This is a super simple and delicious way to boost your omega-3. ❤️

Follow me @mariamarlowe or @acnenutritionist to follow along the 100 days!

XO
Maria, The @acnenutritionist

#clearskin #acnenutritionist #acne #omega3 #beautyfood by @mariamarlowe

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a month ago

Day 12/100: Ultimate Green Detox Soup

This is light, fresh, and flavorful, plus packed with greens that support your body’s own ability to detox. It’s so good, and so good for you, it’s on weekly rotation at my house.

Leek Top Broth
12 cups water
4 large leeks, about 1 KG (2.2 pounds), dark green tops only, washed and chopped thin
5 garlic cloves, smashed
1 tsp dried thyme
1 tablespoon unrefined salt
1 tablespoon black peppercorns

Green Detox Soup
2 tbsp olive oil
4 large leeks, (leftover from
broth above) white and light green parts only, washed and chopped coarsely
5 garlic cloves, chopped
2 ribs celery, sliced thin
6-8 cups of broth.
200g Broccolini or Broccoli, chopped
200g bok Choy (or more broccolini/ broccoli), chopped
200g peas (frozen are fine, just thaw them before adding to soup)
200 g spinach
½ cup moringa leaves (optional)
1 tsp unrefined salt
1 cup Parsley leaves

Lemon Juice + Lemon Zest to taste

First make the leek top broth:

1. Bring a large pot of water to a boil over high heat. Add the leeks, garlic, thyme, salt, and pepper. Reduce the heat and simmer for 30 minutes.

2. Strain. Measure 6-8 cups of broth for this soup, and the rest can be refrigerated or frozen and stored for another use.

Now, to make the soup:
3. Heat a large stockpot over medium heat. Add the olive oil, then the white/light green parts of the leeks. Cook, stirring occasionally, for 6-7 minutes, until the leeks are soft, but not brown.

4. Then add the garlic and celery, and cook another 3-4 minutes, until everything is soft and fragrant, but not brown.

5. Next, add 6 cups of broth, along with broccoli, bok choy, peas, and salt. Let it simmer for 10 minutes until soft.

6. Then, add the spinach and moringa, stir well, until wilted, just a minute or less. Remove from the heat and let cool slightly before blending.

ALWAYS REMOVE CENTER OF LID BEFORE BLENDING AND COVER HOLE WITH A FOLDED TOWEL AND PRESS DOWN WITH HAND BEFORE BLENDING

7. Add the parsley right before blending. Add more salt to taste.

Serve with squeeze of lemon juice by @mariamarlowe

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a month ago

Day 11/100: Hot Honey Salmon Sushi Cups

Spicy & sweet salmon cubes roasted to perfection, topped with pickled ginger, avocado, scallions, and sesame seeds. These are surprisingly easy to make and even more fun to eat.

As The @acnenutritionist here are the clear skin benefits:

Salmon-> Packed with skin supportive omega-3 and Vitamin D

Avocado -> gut supportive fiber and healthy fats

scallions -> powerful antioxidants, Vitamin C to support collagen production, sulfur-containing compounds nourish the liver, and prebiotic fiber for gut microbiome support. A healthy gut is the key to clear skin!

sesame seeds -> beauty minerals and essential fats

2 Tbsp honey raw
4 tsp hot sauce
1 Tbsp extra virgin olive oil or sesame oil
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp unrefined salt
1/4 tsp black pepper
2 filets wild salmon fillet (4-6 oz each) chopped into bite size chunks (about 1 cm pieces)
6 sheets nori each sheet cut into 4 equal squares
1-1 1/2 cups rice cooked and cooled (day old is best)

Garnish
1 avocado diced
sushi ginger
2 Tbsp cilantro chopped
1/4 cup scallion green parts only, sliced thin
1 Tbsp sesame seeds (black or white)

Preheat the oven to 400 F.
In a medium bowl, combine all the hot honey glaze ingredients, and whisk well until combined. Then, add the salmon chunks to the ball and toss to coat in the glaze evenly. Set aside.
Lightly grease your muffin tin with olive or sesame oil. Hold one square of the nori and then take a second square of nori and put it on top at a 45 degree angle, so it makes a shape with 8 points. Then press that down into one hole in a muffin tin and use your fingers to press the nori up the side to make a cup. Spoon in a tablespoon or so of rice into the cup. Repeat with remaining nori and rice until all 12 holes are filled.
Next, divide the salmon evenly between the 12 cups. Bake for about 10-12 minutes until your desired doneness, and then optionally broil for 1-2 minutes to help everything crisp up.
To serve, use a butter knife to lift the cups up and plate. Top with chopped avocado, sushi ginger, scallion, cilantro and a sprinkle of sesame seeds. Serve immediately. by @mariamarlowe

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a month ago

Day 10/100: Clear Skin Kitchen Dense Bean Salad with Tahini Thyme Dressing

First off, shout out to @violetwitchel for “making beans sexy” according to @thenewyorktimes. Thank you for your service. I didn't think anyone loved beans as much as I do...until I found you. So, naturally I had to put my Clear Skin Kitchen spin on your viral Dense Bean Salad.

Packed with fiber, protein, and essential minerals, beans are delicious little powerhouses that deserve a regular spot on your plate.

So, let’s make this Clear Skin Kitchen DBS.

Makes 3-4 servings
Salad:
1 jar of Chickpeas
10 Kalamata olives, chopped
1 cup Cucumber diced
1 bell pepper diced
¼ cup red onion diced
10 sundried tomatoes, sliced if dry, drained and sliced if in oil
1/4 cup artichoke hearts, drained and chopped
2-3 Tbsp hemp seeds

Tahini Thyme Dressing
3 Tbsp tahini
3 tbsp water
1-2 Tbsp Olive oil
2 Tbsp fresh lemon juice
1 tsp honey (optional)
Zest of one lemon
1 tsp thyme, fresh or dried
½ teaspoon unrefined salt, more to taste

INSTRUCTIONS
Make the salad: Add all ingredients to a large bowl.

Make the dressing: In a small bowl combine tahini and water, stirring vigorously until it is combined. Then add oil, lemon juice, honey (if using), lemon zest, thyme, and salt, then whisk vigorously again. Adjust to taste, adding more oil or honey if it is too tart from the lemon.

Pour dressing over the salad and mix well. Separate into mason jars for the week. You can add grilled chicken, salmon, or tofu as you wish.

Hi I’m Maria, The @acnenutritionist 💛
Welcome to The Clear Skin Kitchen where I translate nutrition science into delicious and easy recipes, because Glowing Skin Starts Within. by @mariamarlowe

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a month ago

DAY 9/100 Butternut Squash Curry Soup

AKA Thai curry meets cozy fall soup. This recipe has been on repeat in my kitchen for a decade...it is really that good.

The roasted butternut squash seeds and crispy chickpea croutons bring it to the next level. Not only do they add more flavor and crunch - they are packed with fiber, protein and skin supportive minerals...because you know me I'm all about eating to support glowing skin from within!

Hi I’m Maria, The @acnenutritionist 💛 Follow for more delicious recipes for glowing skin from within - I'm dropping one a day for 100 days!

Comment DAY9 for a link to the full recipe. by @mariamarlowe

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a month ago

Day 8/100: Lemon & Olive Moroccan Chicken

This is a fam favorite recipe we have weekly in my house - seriously satisfying and deeply nourishing at the same time.

Its perfect over rice, which soaks up all the flavorful broth. Pair with your favorite veggie sides, for a complete meal and restaurant worthy dish at home.

For a printable recipe comment: DAY8 and I'll send you the link!

3 tablespoons extra-virgin olive oil
2 medium yellow onions, halved through the root and thinly sliced
unrefined salt
Freshly ground black pepper
7 cloves garlic, thinly sliced
1 tablespoon sweet paprika
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon turmeric
1/4 teaspoon cayenne pepper
2 cups (480 milliliters) chicken broth
2 pounds (1 kilogram) skin-on chicken legs and thighs, trimmed of excess fat
1 preserved lemon, rinsed, pith removed, and peel thinly sliced
1/2 cup (80 grams) kalamata and green olives, pitted and thinly sliced
2 tablespoons fresh lemon juice
¼ cup fresh flat-leaf parsley chopped
¼ cup cilantro, chopped (or more parsley)

Heat the olive oil in a Dutch oven set over medium heat. Add the onions, season with salt and pepper, and cook, stirring occasionally, until softened and becoming golden, 6 to 8 minutes.
Add the garlic, paprika, cinnamon, ginger, turmeric, and cayenne and cook, stirring, until fragrant, about 1 minute.
Add the broth and bring the mixture to a boil.
Meanwhile, sprinkle the chicken pieces with pepper, then add to the pot along with the preserved lemon. (It’s okay if not all the chicken pieces are fully submerged in the broth.) Cover, turn the heat to medium-low, and simmer, stirring occasionally, until the chicken is tender and almost falling off the bone, 50 to 60 minutes. Use a pair of tongs to transfer the chicken to a platter.
Add the olives and lemon juice to the pot. Raise the heat to high, bring to a boil, and cook, uncovered, stirring occasionally, until slightly thickened, 5 to 10 minutes. Reserve a small handful of the parsley and cilantro on the side, then stir in the rest to the sauce.
Spoon the sauce over the chicken. Sprinkle with reserved parsley/cilantro. Serve hot. by @mariamarlowe

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a month ago

Day 7/100: Smashed Avocado & Kale Salad AKA The Guac Salad

This will turn the most ardent of kale haters into kale lovers. It is essentially guacamole in salad form and I've been making this for over a decade.

The key is massaging the avocado into the kale with your hands - tossing with spoons will not work!

SALAD
1 bunch curly kale, stems removed, torn into bite size pieces
1 avocado(s) chopped
½ lime
¼ tsp. unrefined salt (real, pink, or Celtic salt) to taste
¼ cup red onion chopped
¼ cup chopped tomato
2 Tbsp. cilantro chopped
red pepper flakes to taste (or chopped chiles)
2 Tbsp hemp seeds
1 Tbsp pumpkin seeds
1 Tbsp sunflower seeds

CROUTONS
1 ½ cups chickpeas ~1 jar
2 tsp. extra-virgin olive oil
1 tsp. turmeric
1 tsp. cumin powder
1 tsp. garlic powder
1 tsp. paprika
1 tsp. cayenne powder optional
unrefined salt (real, pink, or Celtic salt) to taste
black pepper to taste

CROUTONS
Preheat oven to 400 degrees.
In a bowl, mix chickpeas, oil and spices (you can add salt and black pepper to taste) until well coated.
Lay chickpeas out flat on a baking sheet. Bake for 20 minutes, give the pan a shake to move everything around, then bake for another 10-15 minutes. (You can pre-make a large batch of these and use them throughout the week. Store in an airtight container in the fridge).

SALAD
Put kale in a large bowl.
Top with avocado, salt and juice of lime.
Use your hands to “massage” and squeeze the avocado into the kale for 1-2 minutes. (Your hands will get messy, but it won’t taste the same if you just mix it with utensils.) The kale will shrink in size and appear darker.
Top the kale with the remaining ingredients: red onion, cilantro, red pepper flakes, seeds and roasted chickpeas (optional). Mix well with utensils. by @mariamarlowe

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a month ago