05 Aug Special of the Day: Superfoods that Protect you from the Inside Out
Too much fun and sun and not enough hydration and sunscreen can leave your skin looking less than youthful and glowing. The good news is that you can help protect your skin from the inside out by eating certain foods.
Choose colorful fruits and vegetables to comprise most of your diet and enjoy the benefits that healthy antioxidants deliver as they work to slow damage to your body. Foods that are rich in Vitamin C such as citrus fruits, red bell peppers, kiwi, papaya, broccoli and Brussels sprouts are especially good for your skin.
Eating foods that contain essential fatty acids will boost the vitality of your body’s natural oil barrier which helps to prevent dryness and wrinkles. These necessary fats are found in foods like salmon, olive oil, avocados and walnuts.
As you probably know, drinking an adequate amount of water every day is about the best thing you can do to optimize the health of your skin, but sipping on green tea is an excellent way to provide your body with the protection that antioxidants give against damage from free radicals. And selecting selenium-rich foods like shrimp, snapper, cod, halibut and tuna to incorporate into a healthy diet of 5-8 servings a day of fruits and vegetables is yet another way to help prevent damage to your skin.
Serving up some superfood suggestions for healthy skin, I give you this week’s Special of the Day: Superfoods that Protect You from the Inside Out and recipes for Honey Chipotle Shrimp Salad in Avocados and Grilled Baby Brussels Sprouts with Balsamic Drizzle, Bacon and Shallots. Enjoy!
Honey Chipotle Shrimp Salad in Avocados
1 tsp. adobo sauce (from chipotle peppers in adobo sauce) (Mexican food aisle)
3 tbsp. honey
¼ tsp. salt
1 tbsp. olive oil
2 tsp. rice vinegar
2 cups wild caught salad shrimp, thawed (Albertsons frozen seafood case)
2 green onions, thinly sliced
½ cup water chestnuts, diced
¼ cup cashews pieces
4 ripe avocados, halved and pit removed
In large mixing bowl, whisk adobo sauce, honey, salt, olive oil and vinegar until smooth. Add shrimp, green onions and water chestnuts and stir to combine.
Fill avocado halves with Honey Chipotle Shrimp Salad and sprinkle with cashews.
Grilled Baby Brussels Sprouts with Balsamic Drizzle, Bacon and Shallots
2 cups baby Brussels sprouts, washed and cut in half
1 tbsp. olive oil
½ tsp. salt
2 strips bacon, cooked crisp and crumbled
2 tsp. shallots, minced
½ cup balsamic vinegar
Heat barbecue grill to 350 degrees.
Brush grill pan with olive oil and place on preheated grill. Toss Brussels sprouts in olive oil and salt to coat. Transfer Brussels sprouts to grill. Grill briefly on each side, turning when golden. Remove from grill and season with salt and freshly ground pepper.
Heat balsamic vinegar in medium sauce pan over medium heat until reduced to ¼ cup. Remove from heat.
Arrange grilled seasoned Brussels sprouts on serving plates. Drizzle with reduced balsamic. Sprinkle with crumbled bacon and shallots.
Sydne George is a food journalist specializing in recipe development, food writing and food photography. She can be reached at firstname.lastname@example.org . Sydne’s recipes from “Special of the day” are archived at http://sydnegeorge.com/blog/.