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6 Superfoods to make you gorgeous and healthy

Jessica Scott



What you put in your mouth will have a major effect on your skin. People with a healthy body always have the most beautiful skin. The specialists always suggest that we should pay attention towards our diet before going after the skin care products and treatments. So here we have the list of 6 superfoods that will make you look gorgeous and healthy.

1-Chia seeds

Chia seed is the best source of omega-3 fatty acids that are essential for the growth of hair and nails. It will improve the health of your skin by keeping is moisturized and well hydrated. You can use the Chia seed in your recipes as an alternative to unhealthy fats. It will keep your skin smooth for a long time.


Watermelon is filled with many healthy benefits. It will keep your body hydrated and so your skin will have natural moisture. The fruit is enriched with lycopene that has the antioxidant properties. It will improve the health of your skin by reducing the signs of aging and making your skin look younger.


Tofu is the best source of the lean protein that will help you to improve your muscle mass. You will get the following skin benefits by consuming tofu:

  • It will help to reduce wrinkles
  • Enriched with Isoflavones. It will help to prevent the breakdown of collagen
  • Tofu has strong antioxidant properties that will support your skin by increasing the elasticity
  • It will improve the growth of connective tissues



Cocoa is rich flavonoids and it is the best nutrient to include in your diet. It has been proven by research that consuming healthy amount flavonoids will help you to fight off the free radical mechanism that damage your health and skin.

Cocoa will improve the texture of skin and blood circulation. The flow of oxygen and nutrients will increase towards the skin and you will notice a new glow.

5-Sweet potato

You should include sweet potato in your diet all year and do not worry because it will not increase your weight. It is the best source of vitamin A that helps in cell turnover. It will help to improve the skin tone by helping in the removal of dead skin cells.


They must be present at the top of your cereals and smoothies. They have the highest antioxidant absorption capacity that will help to improve your overall health. Blackberries will help to reduce the inflammatory reactions that will reduce the formation of pimples. It means you can enjoy the radiant skin tone.

Bottom line

The fruits are vegetables you consume should be fresh and organic because they will bring the best benefits. Make sure that you buy the products from a trustworthy retailer. To improve the smoothness of your skin, apply the peel of the fruit on your face that you are eating and after few minutes rinse with clean water. Flaunt your smooth and glowing skin.

Bellable Contributor. Based on Seattle, WA

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Food & Drinks

Cheers to Cherry Bars – A delicious treat to share at your holiday gathering




Need a delicious treat to share at your holiday gathering?

Michele, our resident designer, brought in an amazing cherry treat for all of us here at the retail store. It was so good I thought I would share… Enjoy!

Prep Time: 10 minutes

Cook Time: 15 to 20 minutes


2 cups graham cracker crumbs (9 graham crackers)
¼ cup sugar
½ cup butter, melted
14-ounce can sweetened condensed milk
21-ounce can LUCKY LEAF® Regular or Premium Cherry Pie Filling
½ cup coconut
½ cup chopped pecans


Preheat oven to 350ºF. (reduce heat to 325º F if using non-stick pan).

Combine graham cracker crumbs, sugar and butter in a small bowl. Press into a 13×9-inch baking pan.

Pour sweetened condensed milk over crust. Chill for 10 minutes.

Top with Lucky Leaf Cherry Pie Filling. Evenly sprinkle coconut and pecans over pie filling layer.

Bake uncovered at 350°F for 15 to 20 minutes or until lightly browned.

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Weight Loss Program – The Great Low Fat Cooking Tricks

Elizabeth Rondon



Do not worry that recipe won’t turn out if they cut back on fat. If a recipe, said, calls for ¼ cup of olive oil, instead of leaving the oil out, use 1 tablespoon during cooking and then maybe add another ½ tablespoon in the end, which means you still have that good taste. Here are some easy, fat-trimming ideas that can help you create fabulous food home any night of the week.

Super soups – In preparation for whipping up stock your fridge, easy soups or quick sauce with canned broth. It adds instant flavor to almost any dish. And by keeping your cans you can scoop off the solidified fat at a moment. Notice!

Fry not – Poaching fish rather than frying saves galore to fat grams. To poach a fish fillet without an endless list of ingredient or a recipe grab that can of crab boil that is probably hiding in the back of your spice cabinet. Shake this savory blend of spices into a frying pan half full of water, add your fish and simmer until done.

Get in tune with tuna – To whip up a terrific luncheon salad in no time, toss a can of beans using a can of water packed tune (both rinsed under cold water to remove the sodium and canning liquid). Add onions and chopped pepper, minced parley and any other fresh herbs you like. Dress of oil with vinegar and bare splash.

Mind your milk – cook or Drink with two glasses of whole mink every day for a year and you’ll be saddled with a whopping 12 pounds of dietary fat. Switch to the same amount of 1 percent milk and you also cut your fat in take by a third. Better yet, skim milk, which at two glasses, adds up to a mere 0.1 pound of fat by year’s end.

Shed the skin – A Few people will remove the skin from chicken before it is cooked by them, because the chicken tastes dry, but then they are not happy. Just be certain to peel it off before you eat it, in the event you prefer to cook it with the skin on.

Fix fat busting burger – Dieters do not have to give up burger. You can prepare the beef a low fat way. Shredded vegetable such as carrots, onions and green peppers to replace some of the meat. Better yet, try ground chicken or ground turkey for your burgers, or nay.

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Food & Drinks

Tips & Tricks On Searing Meats

Elizabeth Rondon



There are a couple of pre-cooking tips that can help make the majority of your sear:

1. Remove the meat from the refrigerator before cooking it, and set it out at room temperature for a short while.

2. Make sure that the pan which will be used for searing is hot.

I decided to choose to use a pre- tied beef roast to illustrate this method, but it is possible to sear cuts and all types of meat. The seasoning will stick to the surface of the meat and as it cooks it’s going to turn into a flavorful seared crust. The salt will also seep through the surface of the meat, flavoring the meat’s insides. There’s no need to add the extra salt in the event you decide to marinate the meat in a mixture that is salty, like soy sauce. In case you choose to marinate the meat in a sweet or sugary solution, be careful as the added sugars could burn ruining the taste of your meat when searing.

It might not be necessary to add fat to the pan depending on the type of meat and amount of fat that has been trimmed off of the meat. However, in case you decide your meat will not render enough oil to sear the meat add vegetable or peanut oil to the heating pan and watch for the oil to ripple. Be certain to heat the pan to an extremely high heat before adding the meat, in case you are not using oil that is added.

The meat will stick and tear in the event the pan isn’t hot enough when turned. The sugar on the surface of the meat will crystallize, making it a simple task to flip the meat over, when the pan is hot enough. Meat seared at a temperature that is correct will leave flavor crystals on the base of the pan. By placing the most fatty side down when the pan is hot, add the meat to the pan.

Searing calls for constant attention for the reason that it takes place quickly. It is easy to burn the meat if there isn’t any constant attention. On occasion, the meat will attempt to return to the position it was originally placed in rather than stay turned to the side that needs searing. The pan will behave as a support.
Do keep in your mind that the inner part of the seared meat is likely to be raw and certainly will need to be cooked further.

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