Dermatologist Karyn Grossman of Grossman Dermatology knows that maintaining a youthful, glowing complexion doesn’t only include slathering on sunblock daily and using retinols religiously (though both are essential). What you eat also plays an important role in how your skin looks and feels.
Grossman kicks off her day with a healthy variety, such as a grapefruit, Greek yogurt, and a mix of antioxidant-rich blueberries, raspberries, and blackberries. Some days she’ll switch things up by having steel cut oatmeal with some flaxseed and cinnamon and sometimes adding the sweetener Truvia to it. She has a cup of eye-opening coffee each morning with 2% milk and Truvia.
Grossman’s go-to snack is organic almonds from Trader Joe’s. “I graze on them during the day,” she said.
The busy dermatologist takes the guesswork out of “what’s for lunch?” by eating the same meal nearly every day: Brussels sprouts and kale salad mix, cherry tomatoes, cucumbers, and sugar snap peas with some kind of protein. “My favorite is to add is boneless, skinless chicken marinated with olive oil and truffle salt that’s been cooked on my George Foreman Grill,” she said. “Or once or twice a week, I’ll take protein from leftovers from the night before and dump it on there.”
Grossman is also one of the rare few who can eat salad without any dressing. She sometimes tosses in dried cranberries and pumpkin seeds to add more flavor. On the side, Grossman slices red cabbage into wedges and eats it plain or with a low-fat ranch dressing, along with slices of jicama. To satisfy a sweet tooth craving, Grossman reaches for dried fruit, such as dried mangos. “I keep them in drawer in my office in case I’m feeling that sweet craving,” she said. “On rare occasions, I’ll splurge on a Twix bar.”
For her last meal of the day, Grossman makes sure her plate always contains vegetables and protein. Her go-to vegetable is broccoli or well as kale sautéed with olive oil, lemon juice, and crushed garlic. Other veggie favorites include Brussels sprouts, green beans, and occasionally corn.
For protein, Grossman makes her own rotisserie chicken marinated in olive oil, with lemon and rosemary from her garden. “We also do a lot of steaks, like filet mignon, and cook those on a wood chip grill outside,” she said. “If we do rice, we do a brown jasmine rice. We also do a lot of squash, baked with cinnamon and a tiny bit of brown sugar or maple syrup.” She’ll sometimes pair her dinner with a half glass of red wine, but she’ll usually make her own sparking water with her Soda Stream, adding a little juice for flavor, or have herbal tea. For dessert, Grossman has fruit salad with pineapple or mango. Delish!