While developing a good skin care regimen early on is ideal to achieving a flawless complexion, there’s also another way to literally glow from within. Having a healthy diet of food rich in vitamin A, C, and E, amino acids, antioxidants, lycopene, potassium, selenium, and zinc, can help bring back moisture to your skin plus make you glow from within. Listed down below are some recipes to start you off.
Avocado Turkey Wraps
Ingredients:
- 3 tablespoons reduced-fat mayonnaise
- 1 tablespoon coarse-grain Dijon mustard
- 2 flour tortillas (10 inches)
- 1 ripe avocado, pitted, peeled, and cut lengthwise into thin slices
- 8 ounces thinly sliced cooked turkey breast
- 1 jar (12 ounces) roasted red peppers, drained and cut into strips
How to make it:
- In small bowl, combine mayonnaise and mustard. Lay tortillas on work surface. Spread mayonnaise mixture evenly over surface of tortillas, dividing equally.
- Place avocado slices on top, leaving 1/2-inch border around edge. Top with turkey and pepper strips.
- Roll up each tortilla tightly and place, seam side down, on cutting board. Trim ends of wraps evenly with serrated knife. Cut each wrap into 6 equal pieces. Place, cut side down, on serving platter.
Serves: 12
Roasted Salmon With Parsley-Lemon Dressing
Ingredients:
- 1/3 cup chicken broth
- 1 teaspoon grated lemon zest
- 1/4 cup lemon juice
- 4 teaspoons olive oil
- 1 tablespoon Dijon mustard
- 1 teaspoon dried tarragon
- 1/4 teaspoon black pepper
- 1 red bell pepper, cut into 1/4-inch dice
- 1/4 cup chopped parsley
- 1/4 teaspoon salt
- 1 1/2 pounds salmon fillet, in one piece, skin on
How to make it:
- Preheat the oven to 500°F. In a medium bowl, whisk together the broth, lemon zest, lemon juice, 3 teaspoons of the oil, the mustard, tarragon, and black pepper. Add the bell pepper and parsley. Set aside.
- Spray a baking sheet with nonstick cooking spray. Place the salmon, skin-side down, on the baking sheet. Rub the remaining 1 teaspoon oil onto the salmon and sprinkle with the salt.
- Bake for 12 to 15 minutes or until the salmon is medium-rare to medium. With a large spatula, lift the salmon off the baking sheet, leaving the skin behind. Divide into 4 portions and serve with the sauce spooned on top.
Serves: 4
Chilled Leek and Avocado Soup
Ingredients:
- 1 tablespoon extra-virgin olive oil
- 3 cups thinly sliced leeks
- 1 garlic clove, finely chopped
- 3 cups vegetable or chicken stock
- 1 large ripe avocado
- 1/2 cup plain low-fat yogurt
- 1 tablespoon fresh lime juice
- 2 tablespoons chopped fresh cilantro
- Salt and fresh-ground pepper
- 8 to 12 ice cubes (optional)
- Lime slices
- Sprigs fresh cilantro
How to make it:
- Heat the oil in a saucepan. Add the leeks and garlic and cook, stirring frequently, until the leeks are soft but not browned, about 10 minutes. Pour in the stock and bring to a boil. Cover the pan, reduce the heat, and simmer until the leeks are tender, about 10 minutes.
- Remove the soup from the heat and leave to cool slightly, then puree it in a blender or food processor. (Alternatively, the soup can be pureed in the saucepan with a hand-held blender.) Pour the soup into a bowl and leave it to cool. Cover and chill well.
- Just before serving the soup, prepare the avocado. Halve the avocado and discard the seed. Scoop the flesh from the peel and press through a fine stainless-steel or nylon sieve. The avocado can also be pureed in a blender or food processor until smooth, adding a little of the chilled soup to thin the puree and make sure it is smooth.
- Stir the avocado puree into the soup together with the yogurt, lime juice, and cilantro. Add seasoning to taste, then ladle the soup into 4 bowls. Float 2 or 3 ice cubes in each bowl (optional). Add slices of lime and cilantro sprigs. Serve at once.
Serves: 4
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