One of the hardest parts of living a healthy life is finding the time to eat well. Choosing you diet carefully though can have a lasting impact on everything from your heart to your teeth and oral health.
In fact, one of the biggest ways to promote strong oral health is by choosing a nutritious diet. However, we know it can be difficult. Amongst the business of work and everyday life, it can be hard to find the time to shop and find health options.
To help you on your way to a healthier lifestyle, we have done some research on some delicious and healthy recipes to help your oral health. From a smoothly to a chicken, these recipes sound delicious. All of these recipes are from youbeauty and Deborah Dunhams’ Recipes for a Beautiful Smile article!
Kaleberry Smile Booster Smoothie Recipe
Recipe by Dr. Shawn Frawley
8 ounces brewed green tea (plain, chilled)
4 ice cubes
1⁄2 cup frozen blueberries
1⁄2 cup frozen strawberries
4 kale leaves
1⁄4 cup Greek yogurt
1 teaspoon xylitol (can be bought in most health food stores, such as Whole Foods, and is available online)
Brew green tea and chill. In a blender, add ice, green tea, Greek yogurt and kale. Blend until no large pieces of kale are visible. Add the other ingredients and blend until all ingredients are well incorporated.
Shiitake Mushroom Chicken with Millet Recipe
Recipe by Karen D. Krchma
1 1⁄2 pounds chicken breast (preferably, organic, hormone- and antibiotic free)
2 teaspoons sea salt, Himalayan or Celtic
1 tablespoon coconut oil
2 cloves garlic, chopped, or 1⁄2 teaspoon garlic powder
1⁄4 pound fresh shiitake mushrooms, washed, trimmed and patted dry. Remove the tops and slice; finely chop the stems.
1 small onion, chopped
2 large sprigs fresh rosemary, removing the leaves from the stem, or 2 teaspoons dried rosemary
3-4 green onions, trimmed and sliced diagonally, or increase onion to 1 medium onion
1⁄2 cup fresh pea pods, washed, trimmed, sliced diagonally (optional)
1⁄2 cup sliced red pepper (optional)
1⁄4 cup white wine, dry preferred
1 cup fresh or prepared chicken broth
1 tablespoon butter, organic preferred, or Ghee (clarified butter)
2 tablespoons, fresh coarsely chopped parsley, or 1 scant tablespoon dried parsley
1⁄2 teaspoon freshly ground black pepper
Wash and scrape chicken (scrape a sharp knife over the chicken while rinsing under running water). Place chicken breasts on a glass cutting board. With a sharp knife, pierce each chicken breast 10-12 times. Using a wooden or stainless steel meat tenderizer (mallet), pound each chicken breast down to 1⁄4-1⁄2-inch thickness, as evenly as possible. Tent a paper towel over the mallet to prevent “chicken splash” when pounding. Never use plastic wrap when pounding chicken. Cut each breast in half, or palm-size pieces. Sprinkle chicken with sea salt and garlic powder if using.
Heat coconut oil in skillet over medium heat. When oil is hot add chicken, mushrooms and onions, as well as fresh garlic if using. Sauté chicken about 5-7 minutes or until lightly brown, stirring mushrooms and onions to brown evenly. Turn chicken to brown both sides, cooking for an additional 5-7 minutes, making sure juices in the thickest part run clear. Place chicken breasts in a baking dish and cover to keep warm.
In your skillet with the mushrooms and onions, add rosemary, green onions, pea pods, and red pepper. Add the wine, stirring to loosen cooked juices in the pan. When the wine is slightly reduced, add the broth, and then continue to cook until liquid is reduced by half. Stir in butter or Ghee. Add the chicken and bring back to serving temperature. Sprinkle with freshly ground pepper and parsley and serve.