APOLOGIES TO MY FOLLOWERS AND READERS....Due to an Internet Network problem, I was unable to post yesterday. But we are back on track and I thank you for your understanding.
Be they poached, hard-boiled, or sunny-side up, eggs can help you feel full longer, thanks to ample amounts of protein in the whites and yolk. And according to Allison Tannis, author of Feed Your Skin, Starve Your Wrinkles, eggs are also rich in two key skin-smoothing nutrients.
Skin Secrets Uncracked
Two of the key nutrients in question: choline and lutein. According to Tannis, choline -- a member of the B vitamin family -- helps make up fatty portions of cell membranes and is essential for healthy skin-cell functioning. Choline also helps your body maintain proper levels of other B vitamins. And that's super important because your skin needs B vitamins to produce energy and manufacture collagen and elastin, those rubbery proteins that keep skin looking and feeling firm and smooth. Lutein is another great reason to have eggs for breakfast. This carotenoid antioxidant found in eggs helps preserve skin's elasticity and prevent free radical damage to skin cells.
Additional foods that are good for smooth skin
Oranges, Cucumber, White Tea, Sweet Potatoe, Dark Chocolate, Fresh Fruit, Green Veggies, Tomatoes.
Egg-cellent Option
Although your body produces some choline, you need to get some from food as well. Two eggs provide about 280 milligrams -- roughly half the daily recommended amount. Milk and peanuts are other good sources. Eggs are also a great way to get lutein; research suggests that our bodies may absorb lutein better from eggs than from leafy greens or supplements -- possibly because of some other absorption-assistive nutrient in yolks, such as lecithin. And an egg a day, Tannis writes, can boost your lutein levels by 26 percent.
Breakfast isn't the only time of day to enjoy eggs. Try hard-boiling a batch of them so you have a quick, high-protein snack on hand. Or whip up this EatingWell recipe for dinner tonight: Bacon, Egg & Asparagus Pizza.
WHAT’S FOR DINNER ?!
Preheat oven to 350F.
Pat tenderloin dry and tuck the tail end under, then tie the roast at 2-inch intervals. Rub the tenderloin all over with the pepper and the salt, pressing it firmly into the meat.
Straddle a large heavy roasting pan over 2 burners and in it, heat the oil over high heat until shimmering. Add the roast and brown it on all sides, turning occasionally with tongs, about 10 minutes total.
Transfer beef to middle of preheated oven and roast until a thermometer inserted diagonally 2 inches into thickest part registers 120 F., 25 to 30 minutes (thinner sections will register higher, giving your guests a selection of medium rare to medium meat).
Transfer beef to a platter and let stand for 15 minutes (internal temperature of meat will rise to about 130F for medium-rare).
Meanwhile, add water to hot roasting pan and stir and scrape up browned bits. Reserve liquid.
Reheat mushroom sauce, if necessary, and stir in reserved roasting pan liquid. Discard strings and slice meat. Add any meat juices from platter to mushroom sauce and reheat sauce again.
Arrange slices on a platter and serve with sauce on the side.
Cooks' notes:
Many big-box stores sell whole tenderloins already trimmed. If your tenderloin is not trimmed (you'll see the fat and silver skin), ask the butcher to the trim the fat and silver skin and chain (a strip of meat loosely attached to the tenderloin) if indeed it is attached. If your tenderloin came with the chain, ask the butcher to grind it so that you can use it as burger meat.
To coarsely crack peppercorns, use a mortar and pestle, or put the peppercorns in a small sealable plastic bag and pound them with the bottom of a heavy pan, or pulse in an electric coffee/spice grinder.
Eat This for Breakfast for Smoother Skin
Maybe you eat eggs for breakfast because of their awesome power to control your appetite. But here's another reason to give eggs a place at the breakfast table: smooth skin.Be they poached, hard-boiled, or sunny-side up, eggs can help you feel full longer, thanks to ample amounts of protein in the whites and yolk. And according to Allison Tannis, author of Feed Your Skin, Starve Your Wrinkles, eggs are also rich in two key skin-smoothing nutrients.
Skin Secrets Uncracked
Two of the key nutrients in question: choline and lutein. According to Tannis, choline -- a member of the B vitamin family -- helps make up fatty portions of cell membranes and is essential for healthy skin-cell functioning. Choline also helps your body maintain proper levels of other B vitamins. And that's super important because your skin needs B vitamins to produce energy and manufacture collagen and elastin, those rubbery proteins that keep skin looking and feeling firm and smooth. Lutein is another great reason to have eggs for breakfast. This carotenoid antioxidant found in eggs helps preserve skin's elasticity and prevent free radical damage to skin cells.
Additional foods that are good for smooth skin
Oranges, Cucumber, White Tea, Sweet Potatoe, Dark Chocolate, Fresh Fruit, Green Veggies, Tomatoes.
Egg-cellent Option
Although your body produces some choline, you need to get some from food as well. Two eggs provide about 280 milligrams -- roughly half the daily recommended amount. Milk and peanuts are other good sources. Eggs are also a great way to get lutein; research suggests that our bodies may absorb lutein better from eggs than from leafy greens or supplements -- possibly because of some other absorption-assistive nutrient in yolks, such as lecithin. And an egg a day, Tannis writes, can boost your lutein levels by 26 percent.
Breakfast isn't the only time of day to enjoy eggs. Try hard-boiling a batch of them so you have a quick, high-protein snack on hand. Or whip up this EatingWell recipe for dinner tonight: Bacon, Egg & Asparagus Pizza.
WHAT’S FOR DINNER ?!
Beef Tenderloin Aux Poivre with Brandied Mushroom Sauce
A complexly-flavored sauce transforms beef tenderloins into this outside-the-box steak dinner.
Prep Time:
35 mins
Total Time:
2 hr
SERVES 10
INGREDIENTS
Directions
Let tenderloin stand at room temperature 1 hour.Preheat oven to 350F.
Pat tenderloin dry and tuck the tail end under, then tie the roast at 2-inch intervals. Rub the tenderloin all over with the pepper and the salt, pressing it firmly into the meat.
Straddle a large heavy roasting pan over 2 burners and in it, heat the oil over high heat until shimmering. Add the roast and brown it on all sides, turning occasionally with tongs, about 10 minutes total.
Transfer beef to middle of preheated oven and roast until a thermometer inserted diagonally 2 inches into thickest part registers 120 F., 25 to 30 minutes (thinner sections will register higher, giving your guests a selection of medium rare to medium meat).
Transfer beef to a platter and let stand for 15 minutes (internal temperature of meat will rise to about 130F for medium-rare).
Meanwhile, add water to hot roasting pan and stir and scrape up browned bits. Reserve liquid.
Reheat mushroom sauce, if necessary, and stir in reserved roasting pan liquid. Discard strings and slice meat. Add any meat juices from platter to mushroom sauce and reheat sauce again.
Arrange slices on a platter and serve with sauce on the side.
Cooks' notes:
Many big-box stores sell whole tenderloins already trimmed. If your tenderloin is not trimmed (you'll see the fat and silver skin), ask the butcher to the trim the fat and silver skin and chain (a strip of meat loosely attached to the tenderloin) if indeed it is attached. If your tenderloin came with the chain, ask the butcher to grind it so that you can use it as burger meat.
To coarsely crack peppercorns, use a mortar and pestle, or put the peppercorns in a small sealable plastic bag and pound them with the bottom of a heavy pan, or pulse in an electric coffee/spice grinder.
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