Boneless chicken in a curry-coconut cream sauce paired with rice noodles is surprisingly easy to make. You can toss in some broccoli for a pop of color, too.

Ingredients:

• 2 tbsp coconut oil
• 1 (16 oz) package of skinless, boneless chicken breast halves cut into small cubes
• 1 (14 oz) can cream of coconut
• 1 (11 oz) bottle of red Thai curry sauce
• ½ (16 oz) package of dried rice stick vermicelli noodles

Instructions:

1. Heat the coconut oil in a large skillet on high heat. Then add chicken cubes; cook until browned, about two minutes per side. Reduce the heat to medium-high and add curry sauce and coconut cream. Cook until chicken is white in the center and the juices run clear. Use a thermometer to make sure the chicken cooks fully.
2. Fill up a large pot with salted water and bring to a rolling boil. Stir in pasta. Cook the pasta uncovered, stirring occasionally, until tender yet firm to the bite, about four to five minutes. Drain.
3. Reduce skillet heat to simmer. Add the noodles and let everything simmer until the flavors are fully absorbed. Divide chicken and noodles among individual serving bowls.

This old-school Italian masterpiece has roots in Rome, and there’s no need to add cream or anything extra. Just stick to the classic ingredients.

Ingredients:

• Olive oil
• Guanciale (or substitute with unsmoked bacon or pancetta)
• Spaghetti (or bucatini)
• 3 large eggs
• Pecorino Romano cheese (substitute or mix 50/50 with Parmigiano if preferred)

Instructions:

1. Cook guanciale in olive oil until browned and crispy and drain on paper towels.
2. Boil spaghetti in salted water, drain, and return to the pot. Let it cool.
3. In a bowl, whisk eggs, half of the cheese, and some pepper until smooth.
4. Pour the eggs over the pasta and stir the mixture quickly until creamy.
5. Stir in the guanciale, then top with the remaining cheese and salt and pepper.

This salmon recipe is a quick taste of fancy. A sweet, fruity vino makes the magic sauce.

Ingredients:

• 1 (1 1/2 lb) salmon fillet, skin removed
• 1 tbsp unsalted butter
• 2 tsp all-purpose flour
• 1 cup dry white vino
• 1 tbsp chopped fresh chives

Instructions:

1. Preheat the oven to 450°F. Place the salmon fillet on a rimmed baking sheet and season with salt.
2. Bake until the fish flakes easily with a fork, about 15 minutes.
3. For the sauce, melt butter in a small saucepan. Whisk in flour, cook for one minute, then stir in vino. Make it boil, then reduce heat to low.
4. Simmer until the liquid is evaporated by half, 8 to 10 minutes.
5. Stir in the chives and season with salt and pepper. You can add fresh dill and/or capers for an extra zing.
6. Break the salmon into large chunks, and serve topped with the sauce.

Having silky and sleek hair is everyone’s dream. However, those shampoos and tools you see in ads don’t always work. Did you know that some of your small daily habits can actually damage your hair even further? Read on to find advice from professional hairstylists and stop the breakage and frizz forever.

A lot of people wash their hair too often, thinking that this will lead to better results. Actually, you should limit washing to only two to three times a week. Always go for sulfate-free shampoos and conditioners, and don’t use hot water. In the end, rinse with cold water for a smooth finish. This will also keep moisture in your hair and help close the cuticle.

Conditioning is important, too, but sometimes you need to go for deeper treatments. Doing a mask once a week will give you shinier and smoother hair. However, don’t do this too often, as it can weigh down your strands and make them look greasy rather than bouncy and shiny.

After you get out of the shower, don’t immediately grab the blow dryer. Wet hair needs more time to blow dry and, therefore, gets more damaged under the heat. It’s better to wrap it in a microfiber towel turban and wait until it’s about 80% dry. It will keep your locks shiny.

Along the same lines, the lower your blow dryer heat is, the better. It should be your motto. Also, don’t forget to use a heat protectant. It doesn’t fully protect the hair, but it’s still better than nothing. Finish off with a shine-boosting serum to make your hair look like you’ve just left the salon.

You can brush your locks daily, but do it the right way. If your hair is still wet, use a wide-tooth comb instead of a standard brush. Another useful tip is to brush from roots to ends, but only after fully detangling. It will help to distribute the natural oils evenly.

In addition, when it comes to protecting your hair, sleeping with a normal pillowcase can cause friction and damage. Silk or satin pillowcases are the solution, as they will keep your hair looking smooth and shiny. It’s also not recommended to sleep with wet and tied-up hair because it may cause the cuticle to shrink while drying and cause breakage.

Dull hair can often be a result of a poor diet. Make sure you add enough healthy fats such as fatty omegas, extra virgin olive oil, avocado, fish, and more. These will help your hair be shinier. Remember that beauty comes from within!

Regular trims are also important as they help you get rid of split ends, especially if you use heat tools on your hair frequently.  You should visit the salon every eight weeks to three months, depending on how damaged your hair is.