#Food

Best Recipes To Boost Your Face Cream

Give Your Face Cream Some Support

By Alexa Mulligan POSTED ON October 6, 2020 0 comments 224 VIEWS

We all know that a good quality face cream is essential in order to maintain a youthful appearance. Ideally, one should have both a day and a night cream as each one has different effects. But what else can you do to boost your skin cream’s effectiveness? Eating healthy is the obvious answer. In today’s day and age, it is much easier to simply grab a slice of greasy pizza, or make a quick bowl of pasta when we get home from work. As delicious as these are, they are not great for our skin. We need foods high in antioxidants vitamins and nutrients in order to maintain a healthy, youthful glow. Try these recipes instead to give your skin a fighting chance.

Tofu Wrap

Wraps are a great way of getting the carbs that our bodies need as fuel, without the excess sugar. Be sure to buy whole wheat wraps. Tofu is a great source of protein. Making these at the end of a long day is simple, quick, and satisfying. Add a healthy dose of green veg for crunch, nutrients, and fiber.

Ingredients

List Of Ingredients 

Directions

List of Instructions
  • Lightly toast the wrap or tortilla in the oven until warm. Spread the peanut sauce liberally over the one side of the wrap. Layer the other ingredients, being careful not to overfill. Fold the bottom of the wrap up towards the top, and roll.

 

Suffering Succotash

Succotash is traditionally a southern American meal. It can be served as a side, or in this case a whole meal. Make this ahead of time and refrigerate for an even better experience, and less hassle when you get home from work.

Ingredients

List Of Ingredients

Directions

List of Instructions
  • In a large nonstick pan, cook the bacon until crispy. Remove from heat with tongs, retaining the drippings if there are any. Let the bacon cool on a plate with a paper towel.

  • In the same pan, add the olive oil. Dice the onions, shallots, or spring onions. Fry gently until opaque and naturally sweet. Add the thyme, garlic, and red pepper. Cook until the pepper has softened but is not soggy; about 3 minutes. Stir in edamame, corn, stock, vinegar, and salt. Reduce heat to medium-low and gently simmer for a further few minutes until the flavors begin to come together. Remove from heat.

In another pan, add oil and fry the shrimp on medium heat with the lemon pepper. When they are cooked through, about five minutes, add to the vegetables. Toss to evenly distribute. Crumble the bacon on top as a garnish, and serve. This dish can be made ahead of time and stored in an airtight container in the fridge for up to 24 hours.

  • Serve with fresh store-bought cornbread or ciabatta.

 

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