Did you know: November is National Healthy Skin Month?
I had the change to join WHHI-TV in Hilton Head, SC today to chat about the amazing benefits of healthy skin and share a tasty soup recipe. The American Academy of Dermatology (AAD) encourages everyone to learn about the functions of the skin and how to keep it working and looking its best…and with the cooler weather, this is a perfect time to reevaluate your skin routines. I know my skin is super dry in the fall/winter!
- Here are some ways to make sure you keep your skin healthy and well cared for:
- Sunscreen. You’ve heard it time and again, but protecting your skin from the sun’s harmful rays is important to skin health, even in the cooler seasons! Just because the weather is cold doesn’t mean the UV rays are no longer there.
- Hydrate. Keeping your skin hydrated is just as important as sunscreen. Dry skin has small cracks and is vulnerable to outside germs. This can be harmful in the long run for your overall health. Drink plenty of water and remember to moisturize.
- Examine Your Skin. Moles and dark spots can be all over your body. While they are normally harmless, if they change in color or size that can be an indicator of a more serious issue. Know where your spots are and regularly check them for differences.
- Food. Just like drinking water, the foods you eat can help keep your skin healthy and elastic. Foods that contain high protein, healthy fat and collagen, like LonoLife Bone Broth, avocados and fish, can help keep your skin strong.
Farro Chicken Soup is perfect for the fall season, this soup will keep you full and focused with the protein from chicken and LonoLife bone broth. On top of that— the collagen in LonoLife will keep your skin in tip top shape!
Farro Chicken Soup
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Serves: 4
Ingredients:
- 4 cups water
- 2 packets LonoLife Thai Curry Beef Bone Broth
- ¼ lb boneless skinless chicken breast or rotisserie chicken
- ¼ cup broccoli
- ¼ cup baby zucchini
- ¼ cup carrot
- 2 cups chopped kale
- 1/2 cup farro
- 1 clove garlic
Directions:
- Chop chicken & veggies into small pieces.
- Bring water to a boil, add farro & bone broth powder and clove of garlic
- Simmer for about 15 min. Add chicken & veggies, turn up heat to bring back to a simmer & cook another 5-10 min until chicken is done & veggies are tender.
- The curry is fairly mild, so if you like it stronger go ahead & add some more when you start cooking the farro.
- Or, you could hit it with a few dashes of hot sauce or additional seasoning before you start eating.
