We all want radiant skin right? That selfie filter skin we see on the gram! There are foods that are so good for making your skin as beautiful and smooth as we’d like.
Cooking In High Heels suggests these foods to try this week:
SWEET POTATOES, TOMATOES, CANTALOUPE
Will replenish your skin’s supply of antioxidants.
ORANGES, LEMONS, LIMES, GRAPEFRUIT
It helps keeps collagen — the supportive protein fibers that stop skin from sagging — strong and resilient.
For breakfast try
· 1 large ruby pink grapefruit
· 3 navel oranges or a combination of naval oranges, blood oranges, mandarin oranges and/or tangerines
· 1/4 cup honey
· 2 Tbsp fresh lime or lemon juice
· 1/4 teaspoon ground cardamon
1 Peel the fruit. Cut away the membranes of the individual segments with a sharp knife. Collect the peeled segments in a bowl.
2 Drain off any excess juice from the fruit into a small saucepan. Add the lime juice, honey, and cardamom to the saucepan. Bring to a boil and reduce heat to low. Simmer for 10 minutes and then remove from heat and let cool to room temp. Pour over fruit mixture and gently fold in so that all the fruit is coated. Let stand for 15 minutes and gently fold in so that all the fruit is coated. Let stand for 15 minutes or chill until ready to serve.
The Omega-3s help keep skin young, supple, and radiant. Wild salmon also contains astaxanthin, a powerful antioxidant and anti-inflammatory.
For dinner try
Wild Salmon with baked sweet potatoes
1 tablespoon garlic powder
1 tablespoon dried basil
1/2 teaspoon salt
4 (6 ounce) salmon
2 tablespoons butter
4 lemon wedges
1. Stir together the garlic powder, basil, and salt in a small bowl; rub in equal amounts onto the salmon fillets.
2. Melt the butter in a skillet over medium heat; cook the salmon in the butter until browned and flaky, about 5 minutes per side. Serve each piece of salmon with a lemon wedge.
Baked Sweet potato
4 Med. sweet potatoes (8 to 10 oz. ea.), scrubbed
Coarse salt and ground pepper
4 tbsp. (1/2 stick) butter
2 tbsp. Plus 2 tsp. packed dark brown sugar
Preheat oven to 475. With a fork, poke potatoes in several pages. Arrange on a foil-lined baking sheet, bake until tender, about 40 min.
Cut a deep cross in the top of each potato, and push the ends together to make an opening. Sprinkle inside with salt and pepper; dot each potato with 1 tbsp butter and 2 tsp sugar. Serve.