Beautiful Skin Food Recipes

By, Richard Collins, MD
The Cooking Cardiologist^®
Skin care is really from the inside out. The important facts about healthy skin: avoid the surface oxidants like UV light, air pollution, active & passive smoking exposure, and toxic chemicals. For external care, using products like soap for itchy skin can help soothe irritation and maintain healthy skin. Batana oil benefits has been studied for years and more benefits are being discovered until today. The same goes for the inside: avoiding oxidants like smoking, free radicals, unfounded food additives & chemicals. A diet of fresh fruits and vegetables, full of antioxidants, is essential as is going green with clean foods and avoiding bad fats, preserved meats, and chemicals you cannot pronounce on the food labels. Omega-3 fats are good for the heart as well as skin and joints.

Remember too, hydration is very important for skin health too. If you’re experiencing persistent skin issues or have specific skincare questions, you may need skin consultation sydney or visit a medical spa to receive expert guidance and tailored recommendations. You can also visit sites like https://medsparejuvenate.com/ or https://rosehallmedicalaesthetics.com/skin-resurfacing/ for additional guidance. However, for a skin repair problem, learn why CHOLLEY damage skin repair cream is good for your skin.

Try some of our beautiful skin food recipes and sound off below with your own!

Avocado Mango Peach Butter

• 1 ripe avocado, peeled, seeded
• 2T Mango Peach Omega Swirl
• Dash of chili pepper
• 1t honey
• Blend all ingredients in a food processor or blender. Serve chilled over cucumber slices.

Serves four.
Nutrition Info: Calories: 120, Total Fat: 10 g, Saturated Fat: 2 g, Trans Fat: 0 g, Cholesterol: 0 mg, Sodium: 0 mg, Carbohydrate: 9 g, Fiber: 3 g, Protein: less than 1 g.
Diabetic Exchanges: ½ carbohydrate, 1 ½ fat

Lemonaise Tuna Salad

• 1 can light tuna, drained
• ¼ cup fat free mayonnaise
• 2 T Lemon Omega Swirl
• 1 scallion chopped
• 2 red radishes, thinly sliced
• 1 stalk celery, chopped
• 1T chopped fresh flat leaf parsley
• Salt and pepper to taste
• 1/8t cayenne pepper

Combine the mayonnaise and Omega Swirl with the tuna. Combine the onion, radishes and celery. Add the parsley and season to taste.
Serve over spinach greens or as a sandwich spread.
Serves 2. Serving size: ½ portion.
Nutrition Info: Calories: 220, Total Fat: 6 g, Saturated Fat: 2 g, Trans Fat: 0 g, Cholesterol: 20 mg, Sodium: 420 mg, Carbohydrate: 18 g, Fiber: 4 g, Protein: 22 g
Diabetic Exchanges: 1 carbohydrate, 2 Very Lean Protein

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South Denver Cardiology

Randy Cupps Graduated from Western Colorado University in Gunnison, Colorado, in 1983 with a degree in Physical Education with an emphasis in Exercise Physiology. Randy started his medical career in 1980 as an Emergency Medical Technician (EMT) working on an ambulance and in an emergency room. He then joined South Denver Cardiology in 1986 when it was South Denver Cardiac Rehabilitation as an Exercise Physiologist conducting a wide variety of Graded Exercise Testing on a diverse patient population. Randy continues to keep his EMT current, and he is certified by the American College of Sports Medicine as a Clinical Exercise Physiologist. In 2012 Randy acquired the role of business development, marketing, and physician relations manager at SDCA.

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