Quiz, Facial Exercises, Dr. Hoye's Vitamin Regime
Answers to Quiz Questions
False Dogs have 42 Teeth.
True Enamel is the hardest structure.
True It takes 17 to smile and 43 to frown.
True Teeth begin to form by the 6th week of pregnancy.
False Blue is the most popular toothbrush color.
Facial Exercises
The researchers say, regular facial exercises may strengthen the muscles just below your skin and produce fuller upper and lower cheeks. This can lead to a more youthful appearance. Below is the list you can try.
Frowning Glory
Blink and miss
Chew Chew
Balloon Blowing
Jaw Drop
The Stretch
The Shocked Stare
The Fishy Pout
Singing
Vitamin Regime
Through the years I've found the need to modify my daily regime. Below is the list of vitamins and minerals I try to incorporate into my diet. This list is not intended to change what you do without consent of your doctor. Many people have asked for this information. My philosophy is diet verses medicine, when possible. I hope this helps you make some modifications which benefit you. Thank you, Dr. Hoye
Morning Try to incorporate daily/weekly. Evening
1. Weider Brand Vitamin K2 (MQ7) Artery Health Green & Earl Grey Black Tea (Ginger & Lemon) Magnesium
2. Vitamin E Bone Broth with Garlic Turmeric 2 of 2
3. Zinc Beets Fiber Capsules
4. Fiber capsules Water (Alkaline)
5. Turmeric 1 of 2
6. Spirulina (Pure Hawaiian)
7. Qunol COQ10 & Omega-3
HOW TO MAKE POMEGRANATE MIMOSAS
- Run a slice of lime around the rim of champagne flutes.
- Dip glass rims in granulated sugar.
- Add sparkling wine glasses.
- Top with pomegranate juice.
- If desired, add a spoonful of pomegranate seeds and a sprig of fresh rosemary.
RECIPE TIPS FOR THE PERFECT MIMOSAS
As easy as a mimosa is to make, there are still a few tips and tricks for making the PERFECT cocktail.
- Select your bubbly – traditionally, mimosas are made with champagne, but it can be expensive to get true champagne. A dry Prosecco (Italian sparkling wine) or Cava (Spanish sparkling wine) are fantastic, and cheaper, alternatives. If you wanted to use champagne though, a dry Brut is your best bet. No need to bust out the big bucks though, since this is a blended drink, a moderate to low priced bottle will work just fine.
- Use a real champagne flute – and no, it’s not just so you can look all fancy lol. The narrow mouth of the flute decreases the surface area, which allows for the bubbles and carbonation to keep on bubbling. The bubbles are where it’s at!
- Find a good ratio – a good mimosa shouldn’t be overly sweet, so I prefer the ratio of 2/3 sparkling wine to 1/3 fruit juice. If you prefer a slightly sweeter version, try 3/4 sparkling wine to 1/4 fruit juice.
- Sparkling wine first – this is really a preference, but in my experience, making these cocktails is far easier if you add the bubbly first. If you do it the other way, it’s really difficult to pour the sparkling wine on top of the juice without it bubbling up so much that it overflows, which turns into a sticky mess, not to mention wastes precious wine!
- Don’t stir – the bubbles in the sparkling wine mix the drink, and stirring can cause the drink to go flat faster.
- No ice needed – just use chilled wine and juice and you’ll have a perfectly chilled drink. Ice would dilute the drink. For extra chilled drinks… chill your glasses before serving.
Festive Chocolate Pomegranate Cups
| 1 cup | Dark Chocolate(melted with 1 Tablespoon unrefined coconut oil) |
| 1 | Large Pomegranate |
| 2 | Fresh Rosemary Sprigs(to decorate)
Scoop about 2 teaspoonfuls of melted chocolate into each cup. Top the cups with a spoonful of pomegranate arils.Then, using a spoon, swirl melted chocolate all over the seeds, as shown. Allow to sit in your refrigerator for 15 minutes, until the chocolate sets.Pop them out of the tin, unwrap and arrange on a large platter. Decorate with rosemary sprigs for a festive touch.(I've also added a chopped nut, my favorite are pistachios for flavor, salt and color.) |
GRILLED WATERMELON WITH BABY ARUGULA AND GOAT CHEESE SALAD.
This refreshing, summery, grilled watermelon salad recipe is a fun one to serve to guests because so many are surprised to learn that you can grill watermelon. But because the fruit retains its freshness, the salad is still a great choice for a hot day. Serve it to a crowd as an alternative to boring fruit salad. Or save it for a romantic dinner, since watermelon has some romantic properties that might surprise you!
How to grill watermelon
You want to start with a good, hot grill. Then place your fruit straight on the grill leaving it just long enough to get grill marks, but no longer. Flip your slices and repeat on the other side. The grilling treatment gives the watermelon just a hint of char and makes it harmonize beautifully with the savory ingredients in this salad, like peppery arugula.
Ingredients
- 1/2 medium watermelon peeled and cut into rectangles
- 3 tbsp high quality extra virgin olive oil
- 4 c baby arugula
- 1/2 c crumbled goat cheese
Instructions
Grill watermelon over a very hot grill just long enough to place nice grill marks on both sides and pick up some flavor from the grill.
Place watermelon rectangles in refrigerator to cool – you want the watermelon to be very cold when you actually prepare the salad.
Remove watermelon from refrigerator and cut into uniform cubes.
Combine the olive oil, arugula and goat cheese in mixing bowl and gently toss in the watermelon before serving.
Easy Pumpkin Soup
INGREDIENTS
- 2 cups pumpkin purée
- 1/2 small onion chopped finely
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 4 cups vegetable broth
- 1/2 tablespoon curry powder (I used one with medium heat)
- 1 (13.5 ounce) can light coconut milk
- 1/2 tablespoon pure maple syrup (or use honey)
- 1 tablespoon flour
- Salt & pepper to taste
INSTRUCTIONS
Sauté the onion in the oil in a large pot over medium-high heat until translucent (5-7 minutes) - it's ok if it lightly browns.
Add the garlic and cook for 30 seconds.
Stir in the pumpkin purée, vegetable broth, and curry powder. Increase the heat and bring it to a boil.
Once boiling, turn the heat down a bit and simmer the soup for 5 minutes.
Stir in the coconut milk and maple syrup. Add the flour and about 1/2 cup of soup into a small bowl/mug/etc. and mix it until the flour has dissolved. Add the flour mixture to the soup and let it gently simmer for another 10 minutes or so. This will help thicken the soup a bit.
Season soup with salt & pepper as needed.
Easy Pumpkin Soup
Ingredients
32oz carton fat free lower sodium chicken broth
30oz can 100% pure pumpkin
2-3 shallots, finely diced (~ 1/2 cup)
1 Tbsp olive oil
2 Tbsp smoked paprika
salt & pepper to taste
In a medium sauce pot, heat olive oil, add shallots and saute on medium heat a few minutes until soft and translucent.
Add chicken broth and bring to a boil. Whisk in smoked paprika(may want to start with 1 tbsp, and add more later to your tastes), then whisk in pumpkin. Add fresh cracked black pepper and salt to taste. Bring back to gentle boil then let simmer until desired thickness.
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Easy Hummus (Better Than Store-Bought)
Makes 6 servings or about 1 1/2 cups
YOU WILL NEED
1 (15-ounce) can chickpeas or 1 1/2 cups (250 grams) cooked chickpeas
1/4 cup (60 ml) fresh lemon juice (1 large lemon)
1/4 cup (60 ml) well-stirred tahini
1 small garlic clove, minced
2 tablespoons (30 ml) extra-virgin olive oil, plus more for serving
1/2 teaspoon ground cumin
Salt to taste
2 to 3 tablespoons (30 to 45 ml) water
Dash ground paprika for serving
In the bowl of a food processor, combine the tahini and lemon juice and process for 1 minute, scrape the sides and bottom of the bowl then process for 30 seconds more. This extra time helps “whip” or “cream” the tahini, making the hummus smooth and creamy.
Most likely the hummus will be too thick or still have tiny bits of chickpea. To fix this, with the food processor turned on, slowly add 2 to 3 tablespoons of water until you reach the perfect consistency.
Taste for salt and adjust as needed. Serve hummus with a drizzle of olive oil and dash of paprika. Store homemade hummus in an airtight container and refrigerate up to one week.
Spicy Hummus
Exchange lemon with lime juice and add 1 tsp of chayenne pepper
HOW TO MAKE HUMMUS WITHOUT TAHINI
HUMMUS INGREDIENTS:
- 1 15.5 oz Can Chickpeas (Garbonzo beans) drained and rinsed
- 3 Medium Garlic Cloves
- 3 tbsp Olive Oil
- 1/2 tsp Cumin
- 1/2 tsp Chili Powder
- Splash of Lemon Juice
- Pinch of Salt & Pepper to taste
Add chickpeas to a food processor or blender and pulse until a creamy texture begins to form. (About 1 minute).
Scrape down the sides of your food processor and add the remaining ingredients. Pulse or blend until completely smooth. If the mixture it too thick, add a 1/4 tsp of water or reserved chickpea liquid to thin it out. Add more olive oil for a. smoother texture.
Transfer hummus to a serving dish and top with salt and black pepper to taste. Serve with veggies, crackers, or pita bread.
Healthy Shamrock Shake Recipe
This refreshing shamrock shake recipe has flavors of vanilla and mint with a nutrient and color boost from spinach and avocado. A treat you can enjoy and feel great about!
Prep Time5 mins
Total Time5 mins
Servings: 2 large shakes
Calories: 377kcal
Author: Katie Wells
Ingredients
- 2 cups milk of choice
- 1 tsp mint extract
- 2 tsp vanilla extract
- ½ avocado peeled
- ¼ cup maple syrup or raw honey or vanilla stevia to taste
- 1 cup raw spinach packed
- 4 cups ice cubes
Instructions
In a blender combine the milk, mint extract, vanilla, avocado, maple syrup or honey, and spinach. Blend until very smooth.
Add the ice cubes and blend just until it forms a shake consistency. Add more milk if it’s too thick for your blender.
Pour the milkshake into cups and enjoy!
5-Ingredient Peanut Butter Cup Energy Bites
gluten and sugar free
So, energy bites! 5 ingredients:
Dates (pitted)
Peanut butter
Chia seeds
Oats
Dairy-free dark chocolate
PREP TIME15 minutes
Makes 15 bites
Freezer Friendly 1 month
Refrigerator 1 Week
Ingredients
- 1 cup dates (pitted, if dry, soak in warm water for 10 minutes, then drain well)
- 3 Tbsp all-natural salted peanut or almond butter
- 1/4 cup dairy-free dark chocolate (roughly chopped) or Cocoa (unsweetened)
- 1 Tbsp chia seeds (or sub flax or hemp seeds)
- 2/3 cup gluten-free rolled oats
Instructions
Pulse pitted dates in a food processor or blender until they’re in small pieces or it forms a ball (see photo).
Add oats, chocolate, chia seeds and peanut butter and pulse or mix until combined. You want there to be consistently small pieces but not overly processed.
Carefully roll into 1-inch balls (29-30 grams per ball), using the warmth of your hands to mold them together. Should yield 14-15 balls (amount as original recipe is written // adjust if altering batch size).
To set, pop in fridge or freezer for 15 minutes. Otherwise, eat as is! Will keep fresh in an air-tight bag or container for up to a week. Freeze for longer term storage.
* Nutrition information is a rough estimate.
Nutrition (1 of 15 servings)
Serving: 1 bites Calories: 92 Carbohydrates: 14 g Protein: 2.1 g Fat: 3.4 g Saturated Fat: 0.8 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 10 mg Fiber: 2.5 g Sugar: 9 g
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Sweet Potato Brownies
This is one of my favorites!
INGREDIENTS
3 large sweet potatoes (cooked)
3 eggs
1.5 cups almond butter
.75 cup cacao powder unsweetened
.75 cup maple syrup (I use homemade date syrup)
1 tbsp baking soda
1 tbsp vanilla
Preheat oven to 350. cook your sweet potatoes to your preference (I bake mine until very soft). Once cooked mash then set aside. Combine all other ingredients in a bowl then add the potato to the mixture. Line your pan with parchment paper and pour your mixture into the pan. Bake at 350 degrees for 30 minutes or desired consistency. Enjoy!
Date Syrup
INGREDIENTS
DIRECTIONS
- dry 36 dates and chopping them in the blender.
- Combine all ingredients in a saucepan and bring to a boil.
- Reduce heat to medium-low and simmer, stirring frequently for 1 hour.
- Cool to room temperature, put in a blender and blend until smooth.
- Store in refrigerator; heat slightly before using on anything you are serving hot.
- Use Date Syrup just as you would use maple syrup on pancakes, waffles, French toast, ice cream or bananas (frozen).
- It is higher in fiber and lower in calories than maple syrup or honey. Makes about 1 3/4 cups.
NUTRITION INFO
Serving Size: 1 (735) g
Servings Per Recipe: 1
AMT. PER SERVING% DAILY VALUE
Calories: 856.2
Calories from Fat 10 g1 %
Total Fat 1.2 g1 %
Saturated Fat 0.1 g0 %
Cholesterol 0 mg0 %
Sodium 16 mg0 %
Total Carbohydrate 225.2 g75 %
Dietary Fiber 24.2 g96 %
Sugars 189.8 g759 %
Protein 7.3 g14 %
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Overnight Chia Seed Pudding
| 6 tablespoons | Chia Seeds |
| 2 cups | Unsweetened Coconut(almond or cashew milk) |
| ½ teaspoon | Vanilla Extract |
| 1 tablespoon | Maple Syrup(honey or sweetener of choice, optional) |
| add | Blueberries and Strawberries(for topping) |
Combine ingredients then refrigerate overnight. I substitute date syrup as the sweetener and unsweetened vanilla almond milk.
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- 1.66 cups Hazelnuts (you could use any nuts you have)
- 1 tsp Vanilla extract
- 2.75 oz Cocoa powder
- 0.5 cups Milk (Milk of choice)
- 8 Pitted dates
- .25 cups Water
- 2 tbsp Maple syrup (sweetener of choice)
Instructions
Put the hazelnuts in a food processor and process on the highest speed for 10-15 minutes, stopping to scrape down the sides of the bowl at regular intervals, until you have a smooth nut butter.
Meanwhile, place the dates in a bowl with the boiling water and leave to soak for 10 minutes.
Add the dates and water, along with the remaining ingredients to the food processor with the hazelnut butter. Process the mixture on high until it is smooth. Transfer to a jar and store for up to 1 week in the fridge.
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Savory vegetable dip
Ingredients
3 garlic cloves, peeled and cut in half
3/4 cup sun-dried tomatoes, oil-packed, drained and patted dry
1 cup 1% fat cottage cheese
1/3 cup fat-free plain yogurt
1/3 cup light mayonnaise
Instructions
Place ingredients into a food processor and blend until smooth. Refrigerate for 3 hours or overnight and serve with your favorite vegetables.
Serving size: 2 tablespoons
Serves 16.
Nutritional Information
Amount per serving
Calories: 40
Total fat: 2.5 g
Saturated fat: 0 g
Sodium: 115 mg
Total carbohydrate: 3 g
Dietary fiber: 0 g
Protein: 2 g
DIRECTIONS
- dry 36 dates and chopping them in the blender.
- Combine all ingredients in a saucepan and bring to a boil.
- Reduce heat to medium-low and simmer, stirring frequently for 1 hour.
- Cool to room temperature, put in a blender and blend until smooth.
- Store in refrigerator; heat slightly before using on anything you are serving hot.
- Use Date Syrup just as you would use maple syrup on pancakes, waffles, French toast, ice cream.
- It is higher in fiber and lower in calories than maple syrup or honey. Makes about 1 3/4 cups.
DIRECTIONS
- dry 36 dates and chopping them in the blender.
- Combine all ingredients in a saucepan and bring to a boil.
- Reduce heat to medium-low and simmer, stirring frequently for 1 hour.
- Cool to room temperature, put in a blender and blend until smooth.
- Store in refrigerator; heat slightly before using on anything you are serving hot.
- Use Date Syrup just as you would use maple syrup on pancakes, waffles, French toast, ice cream.
- It is higher in fiber and lower in calories than maple syrup or honey. Makes about 1 3/4 cups.