The skin you are in…
Summertime is the time where we seek the sun and time outdoors. Most of us know we need to protect our skin from the sun’s ray but it’s also important to note that our skin can also give us information about what’s happening inside our body. Often skin conditions like eczema and psoriasis are a sign that our gut is out of balance. Your gut is the seat of your immune system-the home of about 70% of your immune system, in fact. Imbalances like inflammation from food reactions, depleted immunity from overuse of antibiotics or chronic diseases can both affect our gut and show up on our skin. This is because our skin is our largest eliminative organ and it becomes a path of detoxification that can result in breakouts and skin disorders. Working from the inside out is the path to help get your skin in balance.
Simply Easy Tip:
There is an easy way to know if you are having a reaction to food that might be affecting your skin. Do a trial of removing one or two of the most reactive foods like gluten and dairy and see how you feel and how your skin reacts. Give yourself at least 10-14 days off those foods to reduce reactivity.
Probiotics help balance the gut by introducing good bacteria. When we improve the health of the gut we then improve overall health including our skin. UltraFlora® Balance provides a dairy-free base for a blend of highly viable, pure strains of L. acidophilus NCFM® and B. lactis Bi-07—“friendly” bacteria that have been shown to support a healthy intestinal environment and immune health. To order UltraFlora Balance, contact our friendly front desk team at (860)519-1916 or Info@IntegrativeWellnessAndPT.com or click on the link above.
Simply Delicious: Layered Mexican Chicken Salad
2 cups chopped seeded plum tomatoes (from 5 to 6 tomatoes)
1/2 cup chopped seeded plum tomatoes (from 5 to 6 tomatoes)
1/2 cup chopped fresh cilantro
1/2 teaspoon kosher salt
1/8 teaspoon cayenne pepper
1/4 cup fresh lime juice (from 2 limes)
3 tablespoons extra-virgin olive oil
1 15-oz. can unsalted black beans, drained and rinsed
1/2 teaspoon ground cumin
2 cups chopped romaine lettuce (from 1 head)
1 1/2 cups shredded rotisserie chicken breast (about 7 oz.)
1 cup fresh corn kernels (from 2 ears)
3/4 cup prepared guacamole
2 ounces lightly crushed organic tortilla chips
1/4 cup sour cream, optional or use non-dairy yogurt
1/4 cup roasted salted pepitas (shelled pumpkin seeds)
Make pico de gallo: Combine tomatoes, onion, cilantro, salt, cayenne, 3 tablespoons of the lime juice, and 2 tablespoons of the oil in a bowl.
In a separate bowl, stir together beans, cumin, and remaining 1 tablespoon each lime juice and oil.
Divide half of pico de gallo (about 1/4 cup) among 4 large glasses or pint jars. Top each evenly with romaine, chicken, corn, guacamole, tortilla chips, black bean mixture, and remaining pico de gallo. Top each with 1 tablespoon sour cream and 1 tablespoon pepitas. Sprinkle with Tajín, if desired.