Women will spend upwards of $15,000 on beauty products in a lifetime according to In Style magazine. Yes, that is the estimate, $15,000 in a lifetime. Everyone wants their face to look healthy and radiant. Can food help you reach this goal? Is there a food that will get rid of wrinkles? Well, no but food can affect the appearance of your face. Medication and your health also play a part also. For example, as part of my (Kristine’s) chemotherapy treatment, I have been on 40 mg of steroids a day. It has caused a large “moon face”, acne, sleepless nights and fur growing on my face. Yes, I said fur. Thank goodness the hair is blond. However, it just goes to show that medications can affect your face and complexion also. I am trying to drink lots of water. Water, as well as food can help you to have a healthy complexion.
It is usually recommended that you consume a variety of fresh, healthy foods such as fruits and vegetables, lean proteins, nuts, and whole grains. It is further recommended that you supplement with vitamins if you think you are missing important vitamins and minerals such as Omega 3s. Also, important is sunscreen, even in the winter. Many of use have watched the movie, Steel Magnolias. There was a part in the movie where Dolly Parton reported that she had not been out of the house without lucre of her thighs since she was 16. To which Clarey reported that she had been raised right. Same should go for sunscreen. Do not leave your house without it!! Sleep and exercise are also important ways to maintain a healthy completion. Shop the parameter of your grocery store where the healthier non-processed foods tend to be located.
In the March 2016 issue of WebMD, Kerri-Ann Jenkins writer of 7 Foods that Aid in Skin Health, Ms. Jenkins writes of the importance of skin care during cancer treatment. Chemotherapy medications can be hard on our skin. Skin care becomes important and can be improved by what we eat. Many cancer centers provide classes in skin care along with make up tips (sorry guys).
A variety of foods are recommended so you will get the vitamins and minerals needed to maintain skin health. the following foods are recommended to aid in skin health:
Oats and Whole grains-These are great low-glycemic foods that do not spike your blood sugars the way bread, rice or pasta can. According to Debra Jaliman MS, author of Skin Rules: Trade Secrets from a Top New York Dermatologist. “High glycemic foods are known to cause acne and wrinkles.” reports De. Jaliman. Oats along with other whole grains such as shredded wheat, barley and brown rice have natural properties that help prevent skin cells.
Oranges-Water rich oranges help to hydrate your skin and cells reports registered dietitian, Elsa Zied, MS, RD author of Younger Next Week: Your Ultimate RX to Reverse the Clock, Boost Energy and Look and Feel Younger in 7 days. Zied writes that one large orange , rich in Vitamin C helps make collagen keeps your skin supple. A variety of fruits and vegetables, tomatoes, grapefruit and parsley also aid in the production of collagen.
Avocados-The avocado is filled with healthy fat. That healthy fat helps keep your skin hydrated, Zied reports that the healthy fat can aid in absorption of vitamins and nutrients that our skin needs. avocados can be added to salad dressing in place of oils along with olive oil, walnut and coconut oils. Avocado oil has a higher burn point therefore if you are cooking with Avocado oil so it will need to be mixed with other oils.
Lean Meats-Protein also helps build collagen. A 2-4 oz 2-3 times a week according to Zied helps build collagen. Other forms of protein such as eggs, chicken, tofu, beans and fish.
Brussel Sprouts-Brussel sprouts are a great source of skin friendly vitamin A and C along with foliate. These vitamins help aid along with sun screen in skin protection. Many children and adults are not fans of Brussel sprouts. There are many excellent recipes that can help you eat your Brussel sprouts, kale, collards, broccoli and arugula also offer skin protections.
Salmon-Salmon is high in Omega 3 fats in your diet. There are some studies that suggests that Omega 3s can prevent skin cancer cells from spreading other sources of Omega 3 fats are flax seeds, walnuts, sardines, mild and eggs.
Grapes-On the skin of grapes comes Resveratrol. “Resveratrol helps prevent inflammation”, Jaiman reports. resveratrol may aid in slowing the aging process. ”
Studies into the affects of what we eat and our skin is ongoing. When going through medical treatment for cancer and other health issues, good nutrition is a must. There are many healthy, skin friendly recipes on our blog, Pink Lemonade and Ribbons, a blog of food, life & survival. Here are a few suggestions and recipes using the ingredients above:
*Put an orange in your purse. Pull it out and enjoy at work, in the car or at sporting events.
*Bottled water again in your purse is so much better than soda and does not require it to be cooled.
*Shop the parameter of your grocery store. That is where the healthy foods are located.
*Roast cut in half Brussel sprouts on a baking dish. Olive oil, salt and pepper over the top and mixed well. 400 ° oven for 10 minutes. Check and mix again after 5 minutes. Finish with parm cheese and serve.
*Add oranges to fruit salad with orange juice as the marinade.
Stuffed Potato Skins with Avocado Cream-Ellie Kreiger adapts this recipe using all important avocados with yummy potatoes in her yummy cookbook entitled Comfort Food Fix. I have loved crispy potato skins since I first had them at Macado’s in Roanoke VA. They had some of their appraisers on the drink napkins. They were so good. I am baking the potatoes in the oven instead of the microwave because I do not like potatoes cooked in the microwave. I used Greek yogurt instead of reduced fat. I am not a fan of fat free and reduced fat products because the have to fill that missing fat with something and it tends to be sugar.
Stuffed Potato Skins with Avocado Cream
8 small russet potatoes, scrubbed and dried
4 teaspoons olive oil
1/2 teaspoon salt
4 cups broccoli florets, coarsely chopped
3 pieces Canadian bacon, finely diced
3/4 cup grated extra sharp cheddar cheese
1 re recipe Avocado Cream (recipe to follow)
Directions: Preheat your oven to 450°. Pierce the potatoes all over with a fork and put in them in the oven for about 45 minutes while you prep the cream and refrigerate and allow the flavors to marry. Remove from the oven, cut in half ;lengthwise and cool until the potatoes are able to be handled. Using s spoon, scoop out all but 1/8 inch of the inside of the potato, leaving the skin intact. Reserve the scooped-out potatoes for another use.
Brush both the inside and outside of the potatoes with the oil and sprinkle with the salt. Place the potatoes, skin side down, on a baking sheet and bake until the skins are crisp and the edges are golden brown, about 20 minutes.
In the meantime, if you have not already, make the filling. Steam the broccoli until crisp-tender., 3-5 minutes. Spray a nonstick pan with cooking spray and heat over medium-high heat. Add the Canadian bacon and cook until crisp, stirring often, 3-4 minutes.
Toss the broccoli with the cheese. Divide the filing equally amount the potatoes. Lower your oven temperature to 400 ° and return the potatoes to the oven until the cheese is melted, about 5 minutes. Spoon 1 heaping tablespoon o the Avocado Cream on tops of the broccoli-filled potatoes and garnish with the scallion greens and 1 teaspoon of the crisped Canadian bacon bits.
1 medium avocado
2 scallions, thinly sliced, white and green parts separated
2 Tablespoons reduced fat sour cream, I used Greek yogurt
2 Tablespoons fresh lime juice
1/4 cup cilantro leaves, minced
1 clove garlic, minced
1/8 teaspoon salt, to taste
Peel and pit the avocado, then combine the scallion whites, avocado, sour cream (yogurt), lime juice, cilantro, garlic and salt in your food processor and process on high until creamy and smooth, about 30 seconds. Stir in more salt to taste. Serve garnished with the scallion greens. The avocado cram will last up to 2 days in an airtight container in the refrigerator. Place a piece of plastic wrap over the top of the cream before putting the lid on the container and placing it in the frig for storage.
Makes 8 servings with skin healthy avocadoes and broccoli.
4-5 tomatoes, chopped with Pampered Chef chopper
1 medium yellow onion, chopped
1 medium green pepper, minced
1 teaspoon cumin
1/2 cup fresh cilantro, finely chopped
1 jalapeno (optional), minces
1/2 teaspoon salt, to taste
pepper to taste
1/4 cup lemon juice (bottled or fresh)
Chop all ingredients and place in your serving bowl, mix. Some lemon juice may need to be drained off at times. Yum! Serve with tortilla or corn chips.
Guerye Cheese Brussels Sprouts
Another dish where with all the cheese you might get kids and adults alike to eat their veggies. Brussels sprouts are something that many of us develop a taste for as adults. Fresh is best. Frozen Brussels sprouts are too chewy and watery in my opinion. Making fresh Brussels sprouts are just better and just as easy to steam. You want to serve the best. The sprouts look like baby cabbages. Brussels sprouts are not my favorite vegetable but this casserole gives them a yummy, nutty taste. Swiss cheese can be substituted for the Gueuye cheese. This is one of the dishes I served at Thanksgiving the year I searched for low carbohydrate recipes for my sister in law.
Guerye Cheese Brussel Sprouts
2 bags of fresh Brussels sprouts, halved
4 oz. thick cut sliced bacon, chopped and cooked
3 large shallots, thinly sliced.
1 Tablespoon butter
3 Tablespoons flour
½ cup chicken broth, reduced sodium
1 ½ cups of milk, any type
nutmeg, salt and pepper to taste.
1 cup shredded Gruyere cheese (or Swiss)
Preheat your oven to 400 °. Bring a large saucepan of water to boil over medium heat. Blanch the sprouts until just tender, about 3-7 minutes. Drain in a colander and rinse under cold water.
In a large frying pan, over medium heat, fry the bacon until crisp. Using a slotted spoon, transfer the cooked bacon to paper towels. Add the shallots to the bacon grease and fry until tender, string for about 5 minutes.
Drain off all but 2 tablespoons of drippings and add the bacon and butter to the pan. Sprinkle the flour over the butter and cook, stirring with a whisk slowly add chicken broth and then the milk while continuing to whisk until the mixture is thickened and smooth. Add ½ cup of the cheese and stir until smooth. Season to taste with salt, pepper and nutmeg.
Add the Brussels sprouts to the sauce and stir to combine.
Spread in your cooking dish and spread evenly. Top with remaining cheese.
Bake in your prepared oven until bubble and gold brown, about 30 minutes. Set for about 10 minutes before serving.