Lifestyle, Uncategorized

DIY: Teeth Whitening



DIY:  Teeth Whitening


Do you long for a sparkling smile without throwing down big bucks at the dentist’s office? We don’t blame you. Who doesn’t want to flash a set of photo-ready pearly whites? Unfortunately, your teeth can stain over time, shifting from radiant white to a yellowish shade. Wine fanatics and coffee enthusiasts are especially prone to disappointing dulling.


Here is a simple solution for a beautifully bright smile. You don’t need to change your beverage preferences or break the bank investing in professional treatments. This simple DIY treatment calls for two ingredients and serves as a wonderful homemade whitener. Follow the recipe, get gorgeous results, and say cheese!


Key Ingredients and How They Work:




Commercially-made teeth whitening products, including dentist bleach, are made with peroxide. Daily use of this teeth whitener can produce beautiful white teeth within a few weeks. Purchase a bottle of peroxide for about a dollar, and watch your teeth go from yellow to white. Regular peroxide use can cause teeth sensitivity, so be sure not to use more than once per day.




How could such a ruby-red fruit have a whitening effect on your teeth? It might seem counterintuitive, but strawberries contain malic acid, a natural tooth-whitening agent. Granted, just because strawberries whiten doesn’t mean they clean! It’s still important to brush your teeth after whitening with the superfood because it contains natural sugar.


Baking Soda:


Baking soda offers a host of teeth-brightening benefits. It removes stains and discolorations from the surface of teeth and contains polishing agents that give your teeth a sparkly-white appearance. Forget whitening strips. For the price of a cup of coffee, you can purchase a box of baking soda and flash a glistening set of teeth in no time!


#1 Method:


Pour about one teaspoon of peroxide into a cup, being careful not to swallow. Swish around teeth for approximately one minute. This rinsing method is just as effective, if not more so, than whitening mouthwash. Spit peroxide into the sink. Do not eat or drink for one hour afterwards.


#2 Method:


  1. Crush one large strawberry into a pulp and blend with one teaspoon baking soda.


  1. Use a soft toothbrush to spread mixture over areas of teeth you want to whiten.


  1. Let mixture sit on teeth for 5-10 minutes.


  1. Brush teeth thoroughly with a dental toothpaste. Floss afterwards to remove any lingering seeds or pulp.


  1. Rinse once more with water to wash away any residual acid.


You’ll sport a shiny set of pearly whites in no time. For awesome results, apply no more than once a week.


Health and Wellness Associates





Foods, Uncategorized

Grilling with Your Bundt Pan



Grilling with Your Bundt pan.


Your trusty Bundt pan isn’t just an ally when it comes to home-baked cakes. Get double duty out of it by using it as a stand for a whole chicken and as a roasting pan for potatoes. While the bird cooks to tender perfection, the potatoes will too.


Grilled Bundt-Pan Provencal Chicken with Roasted Potatoes



1 whole chicken (3 1/2 to 4 pounds)

Kosher salt and freshly ground black pepper

2 teaspoons herbes de Provence (see Cook’s Note)

1 1/2 pounds Yukon Gold potatoes, skin-on, cut into 1/2 inch cubes

4 cloves garlic, 3 smashed and 1 finely grated

1/4 cup plus 1 tablespoon extra-virgin olive oil

Zest of 1 lemon, and juice to taste

1 tablespoon roughly chopped fresh parsley




Special equipment: a large metal Bundt pan



Rub the chicken all over, including the cavity with 1 tablespoon salt, 1/4 teaspoon pepper and 1 teaspoon herbes de Provence. Refrigerate for at least 2 hours or up to overnight; bring the chicken to room temperature 30 minutes before grilling.



Put the potatoes in a large nonstick skillet and cover with water by 1/2 inch. Season with enough salt to taste like seawater. Bring to a boil and turn down to a simmer. Simmer potatoes until mostly cooked through, 3 to 4 minutes. Drain.



Prepare a grill for medium indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes turn off one of the middle burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer’s guide for best results.)



Put the par-cooked potatoes in the bundt pan, along with the 3 smashed garlic cloves, 1 tablespoon olive oil, 1/2 teaspoon salt, and a few grinds of black pepper. Stir to combine.



Mix together the lemon zest with the remaining 1/4 cup olive oil, 1 teaspoon herbes de Provence and the clove grated garlic in a small bowl. Pat the chicken dry and spread a little of the oil mixture under the skin of the breasts and thighs. Brush or rub the rest all over the chicken. Sprinkle with a little more salt and pepper. Place the chicken cavity over the middle of the Bundt pan so that the chicken is sitting upright on top of the potatoes.



Carefully put the Bundt pan on the indirect side of the grill, with the back of the chicken facing the hotter side. Cover and cook for about 40 minutes. Carefully rotate the Bundt pan so that the breast is facing the hotter side of the grill, and give the potatoes a quick stir for even cooking. Cover and cook until an instant-read thermometer inserted in the thickest part of the thigh (avoiding the bone) reads at least 165 degrees F, 25 to 30 minutes more. Remove from the grill and let rest 20 minutes before carving.


Transfer the potatoes with a slotted spoon to a serving dish. Remove the pieces of garlic. Check for seasoning and add more salt and pepper, if necessary. Strain the fat and liquid in the bottom of the Bundt pan into a small saucepan, then spoon out most of the fat. Heat up the remaining liquid just enough to warm through. Squeeze in some lemon juice to taste and stir in the parsley. Serve the potatoes on the side and the cooking liquid drizzled over the carved chicken.


Cook’s Note: When using dried herbs, crush them in your hands before adding them to the other ingredients to bring out their flavor.


All grills are different and you know yours best. Cooking times may vary, so adjust as needed.


Health and Wellness Associates