Tag Archives: veggies

Anti-Aging Foods

T.O.D.-(Tip of The Day)…As women we are always trying to age as gracefully as possible at the expense of costly products and cosmetic procedures. I’ve been doing research and it seems it starts in the kitchen. No, I’m not a poster child for always doing the right thing so I’m not going to preach to you but I am going to share with you some nutritious food facts that have anti-aging powers and that help with heart disease and cancer.
1) Leafy Greens-Huge source of fiber, Vitamin C and K, folic acid, Vitamin A (which supports skin cell turnover) and 4 essential minerals: calcium, magnesium, iron, and potassium.
2) Berries-Carry more anti-aging antioxidants than almost any other food. They lower disease risk, help prevent memory loss, and high in fiber.
3) Salmon-Prime source of Omega 3 fatty acids, Vitamin B12, and Vitamin D…all great for fighting heart disease and helping regulate blood pressure.
4) Nuts-Excellent source of protein, magnesium, Vitamin B and E..help with heart disease and cancer.
5) Whole Grains-96% more fiber, magnesium, zinc, chromium, and Vitamins E and B6 then refined grains. Helps prevent heart disease, cancer, diabetes, hypertension, and obesity. Stick with whole grains, brown rice, or quinoa.
6) Yogurt-Low or nonfat yogurt are a great source of B Vitamins, protein, and calcium. It has probiotics-which block out disease-causing germs.
7) Veggies-Carrots, sweet potatoes, squash, etc..help lower risk of cancer, colds, and skin damage.
Try and incorporate proportioned amounts into your daily diet to help with aging and to fight disease!
Keep following for Daily Tips on FOOD, FASHION, & HEALTH! XO



Filed under Tip of Day

Birds Nest Breakfast Cups

Good Morning World! Here’s an easy breakfast idea to kick start the day and the best part of it all is any that are left over, you can store in a container and eat tomorrow. Genius! These hash brown breakfast cups with egg whites and veggies of your choice are tasty and easy.
1 24 oz bag of shredded hash browns
2 tbsp of olive oil
1/3 cup of mozzarella (or cheese of choice)
2 tsp salt & pepper
You can choose toppings of choice I added finely diced onion, bell pepper, and a few bacon bits. First, mix hash browns, oil, cheese, and salt & pepper. Divide amongst greased muffin tin. Bake hash browns at 425 degrees for 15 minutes or until toasty. Once they are finished, take them out and lower the temperature to 350 degrees. I pour egg whites into my hash brown next or you can crack and egg into each individual one. Then top with veggies and sprinkle with cheese. Pop back in oven and bake at 350 degrees for an additional 15 minutes our until egg are cooked through. Pull out oven and serve!


Filed under Breakfast