If you are like me, you want to age with grace and have some tools on hand to help you do just that.
In this day and age, we see so many advertisements for all things to do with beauty and anti-aging – ranging from skin care routines, to injections and even surgical interventions. While that may be an option for many, I believe you can do this naturally with the foods you eat. In fact, I am so sure that this works so well that I created the Healthy Anti-Aging Recipe Club so that you can be your healthiest and get back that vibrant, healthy glow. As we grow older, many of us worry about those wrinkles that are quickly appearing on our face and try everything to vanquish those little annoying lines. I have found in my own life that eating healthy foods and living a healthy lifestyle most definitely has an effect on how you can look and feel.
All fresh fruits and vegetables contain magical powers when it comes to shiny hair, clear skin, and strong nails. However, the ones I’ve chosen below are perhaps not as well known for their powerful beauty benefits. Try and include these foods into your diet if you want to look your best without the need for Botox or other unnatural remedies.
1. Red Peppers. All red and orange colored foods contain beta-carotene, a powerful antioxidant. Red peppers are particularly beautifying due to the minerals A, C, and K. Vitamins A and C can help prevent cell damage that leads to premature ageing, and they can also reduce inflammation, which can cause a puffy-looking face. Pepper also has Vitamin K, which is an excellent property for protecting our cells from damage.
2. Spinach. All leafy greens are actually very powerful in terms of being a beauty food because of the chlorophyll they contain. There are also loads of other phytochemicals and fiber in spinach that help build blood that is super clean and which will show through in your skin.
3. Turmeric. This yellow-colored, Indian spice has a load of powerful antioxidant qualities. Turmeric assists in protecting our cells from free radical damage and also contributes towards cleaning up metabolic waste in our systems. It is also great as a liver flusher to get rid of any poisons and chemicals which are stored there.
4. Pumpkin Seeds. Wow, these really are powerful. What don’t pumpkin seeds have in them?! The humble pumpkin seed contains high levels of zinc, calcium, potassium, magnesium, and vitamins B, C, and E. Pumpkin seeds are also a great source of amino acids and omega-3 fatty acids, all essential for healthy cell maintenance. Make a handful of pumpkin seeds a regular part of your diet, and you will definitely notice a change in your appearance.
5. Parsley. Next time your plate is garnished with parsley, don’t push it aside. This is a pretty powerful herb when it comes to anti-aging, as well as purifying and cleansing the body. It contains vitamins A and C as well as anti-oxidizing flavonoids that protect our cells from free radical damage. Parsley also helps to purify the blood, kill bacteria, aid digestion, and cleanse toxins from the liver.
The best thing is that all these foods are easy to incorporate into your diet. Add turmeric to juice and combine the other foods with some other fixings to make a great, beautifying salad. Who said that beauty was hard to keep?
I would love to help you breakthrough the hurdles so that you have that natural beauty and glow. Schedule your free breakthrough strategy session >HERE<
Herbed Chicken Marsala
4 servings
Ingredients
Four 4-ounce boneless, skinless chicken breast cutlets
Pink Himalayan salt and freshly ground black pepper
1/3 cup whole wheat flour
1 1/2 tablespoons extra-virgin olive oil
3/4 cup low-sodium chicken or vegetable broth
1/3 cup sun-dried tomatoes (not packed in oil; not rehydrated), finely chopped or very thinly sliced
1/2 teaspoon finely chopped fresh rosemary
10 ounces white button or cremini (baby bella) mushrooms, sliced
1/3 cup sweet marsala wine
2 teaspoons unsalted butter or ghee
1 to 2 tablespoons roughly chopped fresh flat-leaf parsley
Directions
Place the chicken cutlets between 2 pieces of plastic wrap and pound with a meat mallet (or the flat side of a chef’s knife) until about 1/3 inch thick. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper.
Put the flour on a medium plate. Heat the oil in a large nonstick skillet over medium-high heat.
Dredge the chicken in the flour to fully coat, shaking off any excess. Add the chicken to the skillet and fry until fully cooked and golden brown, about 4 minutes per side. Transfer to a platter and cover with foil to keep warm.
Add 1/2 cup of the broth, the sun-dried tomatoes and rosemary to any remaining drippings in the skillet and cook, stirring frequently, for 1 minute to plump the tomatoes.
Add the mushrooms, 1/4 teaspoon salt and 1/2 teaspoon pepper and cook until the mushrooms are soft, about 5 minutes.
Add the marsala wine and bring to a boil.
Add the remaining 1/4 cup broth and the butter and simmer until the butter is fully melted, about 30 seconds.
Spoon the mushroom mixture and sauce over the chicken, sprinkle with the parsley and serve.
Note: For a slightly more refined coating, whole wheat pastry flour can be substituted for the whole wheat flour.