Basil Carrots

Try this dish, it is an easy side dish to complement a variety of meals.


You’ll Need

  • 6 medium carrots
  • 1 Tablespoon butter, melted (or olive oil)
  • ¼ teaspoon salt
  • ¼ teaspoon dried basil or 1/4 Tablespoon fresh, chopped

Directions

  • Slice carrots into half inch slices.
  • Simmer, covered, in water until tender, about 10 to 15 minutes; drain.
  • Combine remaining ingredients, toss with carrots.

 

Good-For-Your-Skin Foods!

Best Foods for Healthy Skin InfographicThe largest organ of your body is your skin. To care for this organ, so it can better take care of you, proper nutrition is important. But what foods are good for the skin?

One group of good-for-your-skin foods are those rich in omega-3 fatty acids. They can be found in, Anchovies, Mackerel, Salmon, Soybeans, Walnuts.

Another group of good-for-your-skin foods are those containing beta-carotene. The carotenes can become deposited in your skin, and serve as a natural sun block for you. Beta-carotene can be found in orange colored produce such as carrots, squash, papaya, and pumpkin.

Some of the tastiest good-for-your-skin foods are those high in water content! Proper hydration is important for skin health and can come from food sources such as fruits and vegetables. Watermelon, tomatoes, and cucumbers are over 90 percent water. To make sure you are properly hydrated, use your urine as an indicator. If it is not clear, you may be under-hydrated. Certain medications and supplements can affect the color as well.

 

Vitamin D, Foods, and Sun Safety Tips in the Summer versus Winter Months

Vitamin D sources infographicVitamin D is known as the “sunshine vitamin” because it is produced in your body when your skin is exposed to sunlight. However, there are times when this is not advisable or even possible.

If you have very fair skin and are susceptible to sunburn, you will need to protect yourself from exposure through sun screens and clothing that protects your skin area.

In addition, in winter months the angle of the sun’s rays are not direct enough to cause the reaction that creates Vitamin D. For this reason, it is important to add foods with vitamin D in them:

  • Salmon
  • Herring
  • Sardines
  • Tuna
  • Oysters
  • Shrimp
  • Egg yolks
  • Mushrooms (especially Shiitake)

To attain enough vitamin D, it is helpful to get a healthy amount of exposure to the sun. But the advice changes from summer to winter months.

Summer Months

If you are planning to be outside for many hours in a day, give yourself the first 10 minutes of sun exposure on your skin before applying sunscreen. This will allow it to produce vitamin D before blocking exposure by applying sunscreen.

 

Winter Months

During the winter months when the day lengths are shortest, your skin is not able to make vitamin D from sun exposure. Once the season moves into spring, try to give yourself at least 10 minutes outside with either your face or hands being exposed. Do this when the sun is highest, between 11am and 1pm.

Salmon Patties

This is a perfect way to attain omega-3 fatty acids from a canned food product.

 

You’ll Need:

  • 16 ounces canned salmon
  • 1 small onion, finely chopped
  • ¼ cup fresh parsley, finely chopped
  • 2 eggs, beaten
  • 1 ¼ cups dried bread crumbs, split into ¾ cup and ½ cup
  • ¼ teaspoon cayenne
  • Butter for cooking patties
  • Salt and pepper to taste

Directions:

  • Place the salmon and the liquid that is found in the can into a mixing bowl. Flake it with a fork.
  • Mix in onion, parsley, cayenne, salt and pepper.
  • Mix in beaten eggs.
  • Add ¾ cup of bread crumbs to shape into patties. Then roll the patties in the extra bread crumbs.
  • Melt butter in a skillet over low heat. Then cook patties until browned on both sides.

Couscous with Eggplant

 

 

Veggies and whole grains are great for cholesterol control. For extra fiber use whole wheat couscous. This is a great and quick dish to make for a potluck!

You’ll Need

  • 1 tablespoon olive oil
  • 3 tablespoons onions, finely chopped
  • ½ teaspoon turmeric
  • ½ teaspoon coriander
  • 1 cup eggplant, diced
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • 1 cup couscous, precooked
  • 1 tablespoon unsalted butter
  • 1 tablespoon lemon juice

Continue reading “Couscous with Eggplant”

Angelic Deviled Eggs

An old time favorite, deviled eggs are always a welcomed treat at any summer meal. Try this angelic deviled egg recipe it might just become your new favorite.

You’ll need:
  • 12 eggs
  • 3 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 teaspoon French’s mustard
  • Salt and pepper to taste cayenne
  • Sliced olives
  • optional ingredients: Half-n-half (a petite splash), relish (a touch)
To Start:
Set the eggs in a pan of cold water, and then bring the water to a boil. Once it comes to a boil, set the timer. Here at home, the time to boil eggs is 13 minutes flat. Of course, if you’re at a higher altitude, you’ll have a longer boil time.
When the timer goes off, run cold water into the pan to cool the eggs. After about 2-3 minutes, take them out and peel the shells.
Next — the yolks:
Getting them out of the egg without destroying the white takes just a bit of care. First cut them lengthwise before gently separating the yellow around the edges.
Now press gingerly on the underside of the egg half and turn it over to pop the yolk out. Put all yolks into a small bowl and add the mayonnaise, mustard, salt, and pepper.
Tricks:
You can make these a bit more “devilish,” like I like them, by throwing in a conservative sprinkle of cayenne.
But the thing that really makes them silky and “angelic” is by adding one Tbsp half-n-half to the mix. Another suggestion is to throw in one Tbsp relish.
Taste and correct the seasonings with each addition.
Finishing up:
When the mix makes you moan out loud, you know you’ve gotten it right! Now take a small spatula and refill the tiny cups in the egg whites, one at a time.
Finally sprinkle it over with just a bit of cayenne and top it with a slice of olive.
Eating Instructions:
As always, our recipes come with eating instructions. Guilt-free eating only comes when you take small bites, make it last, and control your portions.

So have a half, two at most, as one luscious part of a great meal with your family and friends! That way you get the taste, you get the superb health benefits of eggs, and you don’t compromise your heart or pants sizes! Perfect.

 

Tips For Skin Protection From The Sun

Effect of UV rays on skin, infographicSunlight may feel wonderful on your skin, but too much exposure to the UV rays can encourage skin cancers. In fact, the World Health Organization explains that up to 2 to 3 million people globally now have non-melanoma skin cancer (which is the less aggressive form), and approximately 132,000 now have the more aggressive melanoma form.

Research also indicates that extended sun exposure can contribute to cataracts — an eye condition that causes cloudy and blurred vision. Review and implement these tips to aid in the prevention of cancer and cataracts.

The amount of time you can safely spend in the sun depends on many factors: the season, the altitude, and the tone of your skin.

  • During summer months, when you are closer to the equator, and at higher altitudes the sun’s rays move through less atmosphere, making it more likely that they can damage your skin.

That said, a good rule of thumb is to prevent your skin from getting a sunburn.

  • If you feel that you will be exposed to the sun long enough for your skin type to burn, wear sunscreen, hats, and sleeves.
  • Don’t forget to protect your eyes by wearing sunglasses that block UV radiation from the sun.
  • When considering sun screen — how much to apply, what strength, and for how long, it’s best to start more liberal in your use to avoid burns and the skin damage it can cause.

Be particularly aware of the potential for sun damage to your skin during the summer months, and at higher latitudes.

 

Moroccan Mint Tea

Are you trying to stop drinking soda? This drink is a nice alternative as it is  much lower in sugar and it’s a perfect beverage for a spring picnic.

You’ll Need

  • 8 cups water
  • 6 green tea bags
  • Approximately 1 1/2 cups (up to 2 cups) fresh mint leaves, slightly ripped (to help release flavor)
  • 3 Tablespoon of sugar (start with this amount and then the next time you make it see if 2 1/2 Tablespoons is sufficient). 
Directions
  • In a large pot, bring water to a boil. Remove from heat and mix in sugar until dissolved. Add the mint and tea bags and steep for approximately 8 to 10 minutes.
  • Remove tea bags and let cool. Once cooled strain out mint leaves and store in a container. Place in fridge.
  • Let chill for several hours. When serving,  serve over ice garnished with mint leaves.

 

Variations
  • Try using black tea
  • Add a splash of lemon
  • Use honey instead of sugar