Naomi whittel says anti-inflammatory diet helped treat her eczema calories in baked salmon fillet

Naomi whittel used to wear only pants and long sleeves as a teen to conceal the red, inflamed patches on her skin caused by eczema. But when she had her heart set on a certain boy taking her to a school dance, she decided to take a risk and wear something different to school.

"So I took a chance and exposed my skin. This boy took one look at me and proceeded to take another girl to the dance. It was crushing,” she says.

This isn’t surprising to NYC celebrity dermatologist whitney bowe, M.D. “diet can absolutely impact eczema,” says bowe. “the gut, the brain, and the skin are intimately connected.”

In short: A poor diet can throw off the good bacteria in your gut, causing system-wide inflammation that can affect your skin, bowe says. (eczema is an inflammatory condition, so a poor diet or food allergy can certainly trigger a flareup.)


She’s sharing her secrets in her latest book, glow15: A science-based plan to lose weight, revitalize your skin, and invigorate your life, but you can take a peek at her food diary right here:

chia seeds

"I love the delicious creamy texture that the cheese adds to the egg muffin, and will take any opportunity to get my anti-inflammatory omega-3 fatty acids in the morning with salmon," says naomi of her typical breakfast. She says she likes starting the morning off with fat to help her feel fuller throughout the day.

3. In a medium skillet, heat a half teaspoon tea seed oil over medium-high heat. Add half a chopped onion and cook, stirring, until translucent, five to eight minutes. Set aside to cool.

"I love nutrient-rich, anti-inflammatory foods that also leave me feeling light and energized," naomi says. "Salmon is one of those foods that does it for me. It helps me feel focused and sharp, and not to mention the essential fatty acids help increase my skin’s glow."

2. Place four six-ounce salmon filets on the foil. Place one teaspoon unsalted butter on top of each fillet. Squeeze lemon juice over the fillets.Chia seeds sprinkle evenly with two teaspoons fresh or a half teaspoon chopped dill and thyme and two garlic cloves. Season with salt and pepper.

"I have never done well with the mindset of deprivation," naomi says. This chocolate treat is indulgent, while also filled with omega-3s from the chia seeds and polyphenols from the walnuts.

1. In a large saucepan, melt two tablespoons coconut oil over low heat. Add a quarter cup pure maple syrup, one serving high-quality hydrolyzed collagen peptides (check the package for serving size), and two tablespoons nut butter of your choice and stir until smooth.

2. Remove from the heat and stir in two tablespoons chia seeds, a quarter cup chopped walnuts, one cup puffed brown rice cereal, two tablespoons of high-quality dark chocolate chips until well combined.

2. Place the cabbage in a large bowl and add one tablespoon sea salt. Use a large wooden spoon to pound the cabbage to release its juices, about 10 minutes.Stirring continuously the cabbage should release quite a bit of liquid.

3. Place the cabbage and any liquid in the bowl in a sterilized wide-mouth (three-inch) mason jar and press down firmly until the liquid rises above the cabbage. The cabbage needs to be submerged in the liquid for the anaerobic process of fermentation to occur and to prevent the growth of mold. If you need to, add filtered water and place a clean rock on top of the cabbage to act as a weight and keep the cabbage submerged.

"It’s really simple to recreate asian-flavored meals using high quality, healthy ingredients that are delicious and help heal inflammation," says naomi. You’re getting polyphenols from the garlic, ginger, and broccoli, omega-3s from the shrimp, and a dose of probiotics if you add kimchi on top at the end.

1. In a medium bowl, toss one pound peeled and deveined shrimp, three thinly sliced scallions, one garlic clove, a half-inch piece of peeled and minced ginger, one tablespoon gluten-free tamari, one tablespoon pure maple syrup, and one tablespoon dark sesame oil.Stirring continuously cover and let marinate in the refrigerator for at least 15 minutes and up to four hours.

2. While the shrimp is marinating, in a small saucepan, combine a half cup quinoa and one cup water. Bring to a boil, reduce the heat to low, cover, and simmer for 15 to 20 minutes, or until the liquid has been absorbed. Fluff with a fork and set aside.

3. In a large skillet, heat one tablespoon tea seed oil over high heat. Add five cups of sliced broccoli stems and cook, stirring continuously for 30 seconds. Add the broccoli florets, the remaining garlic and ginger, and two tablespoons water and season with salt and black pepper. Cook, stirring continuously, until the broccoli is bright green, about two minutes. Transfer to a plate.

4. In the same skillet, heat two tablespoons tea seed oil over medium heat. Add the marinated shrimp and red pepper flakes (if using). Cook, stirring continuously, for about three minutes. Return the broccoli to the skillet and add a tablespoon or two more water if the pan looks dry.Stirring continuously cook, stirring continuously, until the shrimp are cooked through, a minute more.

5. Divide the quinoa among four bowls. Place the shrimp stir-fry on top and sprinkle with the sesame seeds. Serve with a side of kimchi, if desired.

Naomi whittel used to wear only pants and long sleeves as a teen to conceal the red, inflamed patches on her skin caused by eczema. But when she had her heart set on a certain boy taking her to a school dance, she decided to take a risk and wear something different to school.

"So I took a chance and exposed my skin. This boy took one look at me and proceeded to take another girl to the dance. It was crushing,” she says.

This isn’t surprising to NYC celebrity dermatologist whitney bowe, M.D. “diet can absolutely impact eczema,” says bowe. “the gut, the brain, and the skin are intimately connected.”

In short: A poor diet can throw off the good bacteria in your gut, causing system-wide inflammation that can affect your skin, bowe says. (eczema is an inflammatory condition, so a poor diet or food allergy can certainly trigger a flareup.)

stirring continuously

She’s sharing her secrets in her latest book, glow15: A science-based plan to lose weight, revitalize your skin, and invigorate your life, but you can take a peek at her food diary right here:

"I love the delicious creamy texture that the cheese adds to the egg muffin, and will take any opportunity to get my anti-inflammatory omega-3 fatty acids in the morning with salmon," says naomi of her typical breakfast. She says she likes starting the morning off with fat to help her feel fuller throughout the day.

3. In a medium skillet, heat a half teaspoon tea seed oil over medium-high heat. Add half a chopped onion and cook, stirring, until translucent, five to eight minutes. Set aside to cool.

"I love nutrient-rich, anti-inflammatory foods that also leave me feeling light and energized," naomi says. "Salmon is one of those foods that does it for me. It helps me feel focused and sharp, and not to mention the essential fatty acids help increase my skin’s glow."

Skillet heat

2. Place four six-ounce salmon filets on the foil. Place one teaspoon unsalted butter on top of each fillet. Squeeze lemon juice over the fillets. Sprinkle evenly with two teaspoons fresh or a half teaspoon chopped dill and thyme and two garlic cloves. Season with salt and pepper.

"I have never done well with the mindset of deprivation," naomi says. This chocolate treat is indulgent, while also filled with omega-3s from the chia seeds and polyphenols from the walnuts.

1. In a large saucepan, melt two tablespoons coconut oil over low heat. Add a quarter cup pure maple syrup, one serving high-quality hydrolyzed collagen peptides (check the package for serving size), and two tablespoons nut butter of your choice and stir until smooth.

2. Remove from the heat and stir in two tablespoons chia seeds, a quarter cup chopped walnuts, one cup puffed brown rice cereal, two tablespoons of high-quality dark chocolate chips until well combined.Chia seeds

2. Place the cabbage in a large bowl and add one tablespoon sea salt. Use a large wooden spoon to pound the cabbage to release its juices, about 10 minutes. The cabbage should release quite a bit of liquid.

3. Place the cabbage and any liquid in the bowl in a sterilized wide-mouth (three-inch) mason jar and press down firmly until the liquid rises above the cabbage. The cabbage needs to be submerged in the liquid for the anaerobic process of fermentation to occur and to prevent the growth of mold. If you need to, add filtered water and place a clean rock on top of the cabbage to act as a weight and keep the cabbage submerged.

"It’s really simple to recreate asian-flavored meals using high quality, healthy ingredients that are delicious and help heal inflammation," says naomi. You’re getting polyphenols from the garlic, ginger, and broccoli, omega-3s from the shrimp, and a dose of probiotics if you add kimchi on top at the end.Skillet heat

1. In a medium bowl, toss one pound peeled and deveined shrimp, three thinly sliced scallions, one garlic clove, a half-inch piece of peeled and minced ginger, one tablespoon gluten-free tamari, one tablespoon pure maple syrup, and one tablespoon dark sesame oil. Cover and let marinate in the refrigerator for at least 15 minutes and up to four hours.

2. While the shrimp is marinating, in a small saucepan, combine a half cup quinoa and one cup water. Bring to a boil, reduce the heat to low, cover, and simmer for 15 to 20 minutes, or until the liquid has been absorbed. Fluff with a fork and set aside.

3. In a large skillet, heat one tablespoon tea seed oil over high heat. Add five cups of sliced broccoli stems and cook, stirring continuously for 30 seconds. Add the broccoli florets, the remaining garlic and ginger, and two tablespoons water and season with salt and black pepper. Cook, stirring continuously, until the broccoli is bright green, about two minutes.Skillet heat transfer to a plate.

4. In the same skillet, heat two tablespoons tea seed oil over medium heat. Add the marinated shrimp and red pepper flakes (if using). Cook, stirring continuously, for about three minutes. Return the broccoli to the skillet and add a tablespoon or two more water if the pan looks dry. Cook, stirring continuously, until the shrimp are cooked through, a minute more.

5. Divide the quinoa among four bowls. Place the shrimp stir-fry on top and sprinkle with the sesame seeds. Serve with a side of kimchi, if desired.