Great Skin—Inside & Out: Superpowered Avocado Toast
They all have different approaches, but the end goal is the same for goop editorial director Elise Loehnen, food editor Thea Baumann, and beauty director Jean Godfrey-June—at least in terms of the way they want their skin to look: healthy, glowy, happy. Using the optimum ingredients—in terms of their skin routines and in terms of the way they eat—makes a huge difference. Here, in our three-part series, each reveals her skincare strategies, along with favorite recipes designed with healthy, glowy, ageless skin in mind. (See Jean’s and Elise’s here.) For Thea, it only made sense that she would work up a loaded variation on avocado toast: As early adopters and disciples (they’re in all of GP’s cookbooks— with even more to come in It’s All Easy), the portable benefits are part of pretty much every goop staffer’s weekly routine. Thea’s version is a fast favorite.
Thea Baumann, food editor
In a nutshell, my skincare philosophy is “less is more.” This is probably mostly laziness, but I tell myself it’s because my skin seems happiest when I (mostly) leave it alone. Although my routine is minimal, there are a couple of things I do to keep my skin happy—now and hopefully in the future, too.
I’m militant about sunscreen on my face. Genetics gave me thin skin, prone to freckles and wrinkles. Fortunately, my three older sisters impressed upon me early on the importance of sunscreen, so I wear a moisturizer with SPF every day. I also always wear a big hat or completely cover my face at the beach because, as my oldest sister says: “A freckle mustache is not a good look for anyone.”
I’m not great about washing my face, but I do make a point of exfoliating a few times a week. I, like Jean, use a Clarisonic in the shower or a natural exfoliating scrub (no microbeads!) to get rid of dirt and dead skin.
I try to drink a ton of water every day. I’ve always made an effort to hydrate because it’s great for my skin, but I’m pregnant with my first child, and my doctor told me that while I shouldn’t be eating for two (bummer), I should be drinking water for two, so I drink at least 8 cups (usually with a little lemon squeezed in for extra magnesium) every day.
I truly believe that what you eat directly affects how you look and feel, so I try to eat a balanced diet rich in healthy fats and superfoods that are good for me, but also happen to be great for my skin and hair. I start my day with either a smoothie (I freeze overripe bananas and blend them with whatever fruits and veggies I have on hand, coconut water, hemp seeds, flax seeds, and sometimes chia seeds), greek yogurt with goop’s detox granola, honey, and blueberries, or, if it’s cold outside or I’m feeling a little under the weather, a hot cup of bone broth (packed with protein, good fats, collagen, and keratin) with ginger and chili.
For lunch I normally eat a big salad—my current favorite has spinach (full of iron), grilled salmon, chickpeas, avocado, roasted beets, and hard-boiled egg. It’s relatively quick to make, packed with nutrients, and tends to keep me full until dinner. By the time I get home, I’m usually pretty pooped, so my husband and I tend to keep things fairly simple for dinner. We’ll have grilled protein like salmon, chicken, or grass-fed beef a couple times a week; other nights it’s something like scrambled eggs, a quick whole wheat pasta dish with pancetta and whatever veggies we have in the fridge, a simple soup from the freezer with grilled cheese, or even delivery pizza now and then. I don’t beat myself up too much about dinner—my one rule is that I always include a large portion of some sort of vegetable, whether it’s roasted, steamed, grilled, sautéed (we’ve got a ton of rapini growing in the garden right now, which is full of iron, calcium, potassium, fiber, and vitamins, so we’ve been eating a lot of that sautéed with olive oil, garlic, chili, and lemon zest), or in the form of a big green salad.
Now that I’m in my third trimester of pregnancy—when the baby’s brain does most of its developing—I’m making an effort to eat even more healthy fats like oily fish, olive oil, coconut oil, avocados, and nuts. Since our brains are made up mostly of fat, doctors say boosting your intake during the last three months of pregnancy helps your unborn baby’s brain develop especially well. Avocados just might be my favorite food, and since they’re full of good fat, I’m eating even more of them now. They make a perfect snack sprinkled with sea salt, lime juice, and chili and eaten straight out of their skin with a spoon, but I particularly love them in the form of avocado toast. This version, loaded with shaved cucumber, mint, and lemon, is not only super-refreshing and satisfying, but also packed with nutrients. Good fat from the avocado, hydration, and vitamins from the cucumber, antioxidants and digestion aid from fresh mint, and vitamin C, which is great for your skin, from the lemon. I find myself eating this for lunch or as an afternoon snack at least three times a week—it’s really good.
- If peeling the cucumber feels too laborious, you can quickly slick it into coins, too.
- If you can’t find a Meyer lemon, a regular lemon will do just as great.
Photographer: Angi Welsch
Hair & Makeup: Bethany Brill
Prop Stylist: Jaimi Holker / Aubri Balk Inc.
Special thanks to Mint Locations