Warm weather is easily something to smile about, so make sure your pearly whites are in tip-top shape this season. “A healthy mouth means a healthy body,” says Dr. Rosa Lopez, a dentist based in Dallas. While proper dental care is essential all year round, you can still get a bright, healthy smile just in time for verano with these three tips:

Use a Proper Technique

You may be incorrectly caring for your teeth and gums, which could be contributing to discoloration, cavities and more. Be sure to brush at least two times a day, for two minutes each. “An electric or rotary toothbrush is much more effective at removing plaque,” says Lopez. Brush in circular or vertical strokes for optimum gum health.

Tip: Don’t forget the tongue! An unclean tongue is a main source of bad breath. “Tongue scrapers are very effective in removing bacteria,” says Lopez.

Time to Whiten

“The best way to brighten your teeth is to start with a professional cleaning at your dental office,” says Lopez. “The hygienist will efficiently remove stain and buildup, revealing clean dental enamel.” From there, Lopez suggests over-the-counter whitening strips, which will easily and effectively whiten your smile. For an extra boost of whitening power, brush daily with a whitening toothpaste, and rinse with a whitening mouthwash.

Watch What You Eat

Are you a fan of tea or coffee? Drinks like these, along with sports drinks, wine, and berries, can stain and erode your teeth. “Consume these in moderation,” says Lopez. “Use a straw to minimize staining, and rinse -- even with water -- and brush after eating if possible.” Look for crunchy fruits and vegetables, such as celery, apples and pears, which are high in water content and help produce more saliva, to gently cleanse the mouth. 

If your mornings are a race against how long it takes for your kids to eat breakfast, actually styling your hair is likely an anomaly. Ditch the ponytail and follow these simple tricks to get gorgeous hair -- in no time.

Time-Saving Products

The right products will give you desired results that last longer. “The best tip to speed up your morning routine is to towel dry hair and apply Argan oil,” says Lizette Green, owner of Salon Essence in Coral Springs, Fla. The oil will tame frizz and restore shine even before your blow-dry.

A good leave-in conditioner is also a must for gorgeous hair in no time, and can save you even more time in the shower. Leave-in conditioners keep hair moisturized long after it’s applied, and doubles as a heat damage protectant. “For finer hair, use a spray leave-in; for thicker hair a creamy leave-in,” says Green.

Lastly, apply a protein or moisture treatment at night, twice a month. “These are like medicine for hair. They nourish and restore hair’s health and any damage caused from heat elements,” says Green. Use protein for fine hair, and moisture for thick hair. The result? Less time spent managing bad hair days.

Easy Blow-Dry

If you can squeeze in a blow-dry, follow Green’s technique for a time-saving technique that will last for days: After letting hair first top dry, wrapped in a microfiber towel, section hair in three sections. Blow-dry from the bottom section to the top. “Sectioning gives you a quicker finish because you target direct areas more efficiently,” says Green.

Bonus Quick Tricks

• Eliminate time spent detangling by combing hair in the shower with conditioner before rinsing.

• After shampooing, use a wet brush for the best way to detangle hair without pulling it, suggests Green.

• Skip the curling iron and sleep in loose braids for an effortless beachy wave.

For many mujeres, living up to the beauty ideals of the Hispanic and American culturas, is anything but easy. On a daily basis, we face unique body image issues -- “Am I skinny enough?” “Is my nose too big?” “Are my feet ugly?” -- and situations that can get in the way of our accepting and loving our bodies and ourselves. Here, five women share why they love and celebrate themselves -- we dare you to do the same con tu cuerpo!

“I would stand in front of the mirror and rate each area of my body from one to 10. The part of my body that would never score well was my thighs.”

“They always looked so big and shaky. I hated them. It wasn’t until I started working out that I stopped obsessing over my legs. Then one day, I realized that my whole body, including my legs, was in good shape. My thighs were still big, but that’s just how my body was shaped and there was nothing I could do to change it. It also helped to see women such as Jennifer Lopez and Kim Kardashian proudly displaying their big butts and thighs looking so sexy and confident. So I started accepting myself and now I think my thighs are sexy.”

- Nichole Moreno, 40

“I'm on the shorter side with thick hips and a big bust, but I'm not any less confident.”

“Latinas, in general, are taught to love the shape of their body, knowing full well that it goes against the American standard of what has traditionally believed to be beautiful, which is tall, blond and blue eyed. I know that my shape and size are different, but I’m confident because being different is also beautiful.”

- Harumi Yoshida, 26

“Although the ideal Latina body is supposed to be curvy and voluptuous, my hips are pretty narrow.”

“Luckily, my parents taught me to like my body ever since I was a kid. I learned very early how to be comfortable in my own skin. As a result, today, I know my body is beautiful and that anyone can be sexy at any size.”

- Karla Minchala, 25

“I am a woman and we are all about change.”

“My weight fluctuates between five or eight pounds on any given day, depending on how much I ate the night before. So it is no surprise that my feelings about my weight and overall body also change depending on my mood, which also changes. I embrace the extra five pounds -- or 10. I embrace the ability to fill a dress that I couldn’t the week before. How boring would it be if we didn’t change? I love who I am today.”

- Yeilin Bonilla, 32

“I was blessed with all of the hair DNA from both sides of my parents.”

“I had hair everywhere: on my lips, chin, belly button, arms, legs. Even my toes! To make matters worse, my mom wouldn’t let me shave until I was in high school. For most of my life, I was ashamed of all that hair, and finally got rid of most of it with laser treatments. When it came time to take the hair off my arms, however, I couldn’t do it. At the last minute, I decided I wanted to keep it. I wanted to have something that reminded me of my parents and how I came into the world.”

- Johanna Robles, 37

Warmer temperatures and longer days mean outdoor dining and entertaining can finally commence. This season, prepare Latino dishes that embrace your culture. “The food of a country plays a key role defining the personality of its people, and the other way around,” says Leticia Moreinos Schwartz, author of The Brazilian Kitchen and My Rio de Janeiro: A Cookbook. Here, Schwartz shares easy-to-make Brazilian recipes perfect for outdoor dining.

Main Dish: Sanduiche Natural de Galinha com Cenoura

A popular cuisine sold along the beaches of Rio de Janeiro

Cook time: 15 minutes

Servings: 4 sandwiches

Ingredients 

3 tablespoons raisins (dark or golden)

2 medium carrots (132 g)

1 1/2 cups (200 g) thinly shredded chicken

1/2 cup mayonnaise

2 tablespoons chopped fresh chives

8 slices whole wheat bread

Kosher salt and freshly ground pepper

Directions

1. Plump the raisins by soaking in 1/2 cup warm water for five minutes.

2. Grate the carrots on the largest holes of the grater. You should have about 1 cup grated carrots; place in a bowl.

3. To make the shredded chicken, bring a large pot of water to a boil. Add chicken breasts, and boil for approximately 20 minutes. Make sure there is no pink. Hold the chicken in place with a fork, and using a second fork, pull at the chicken, causing the pieces to shred.

4. Drain the raisins and add to the bowl with the chicken, mayonnaise and chives. Season with salt and pepper and mix with a rubber spatula.

5. Divide the mixture among each slice of bread and sandwich them together.

Side Dish: Biscoito Palito de Polvilho (Yucca Sticks)

A great Latin alternative to French Fries

Cook time: 90 minutes

Servings: 25 to 30 sticks

Ingredients

1 1/2 cups sour manioc starch (povilho azedo)

1 cup water

1 tablespoon whole milk

1 teaspoon kosher salt, more for sprinkle

8 tablespoons (1 stick) 82 percent unsalted butter, softened at room temperature

1 egg

1 tablespoon plus 1 teaspoon fresh chopped rosemary

Zest of 1 orange

Freshly ground black pepper

1/4 teaspoon ground chipotle pepper, more for sprinkle

1/4 cup extra virgin olive oil to brush

Directions

1. Preheat the oven to 350 F. Line two baking sheets with parchment paper or a silicone mat.

2. Place the manioc starch in the bowl of an electric mixer fitted with the paddle attachment.

3. In a small saucepan, bring the water, milk and salt to a boil.

4. Immediately pour the hot liquid over the manioc starch and turn the machine to a low speed. Beat it until the mixture looks like a coarse meal, about one minute.

5. Add the butter and beat until the dough is smooth, and the sides of the bowl are clean.

6. Add the egg, 1 tablespoon of the rosemary, orange zest, ground chipotle and two to three twists of freshly ground black pepper. Beat until the dough turns pale and creamy, about three to four minutes.

7. Stop the machine and scrape the dough into a resistant pastry bag fitted with a plain round tip, size number 3. (Alternatively, you can roll them by hand, on a surface lightly floured with manioc starch. Roll one piece at a time into a 6-inch long stick, then transfer to the baking sheet).

8. Pipe the yucca sticks into 6-inch lengths, leaving about 1/2 inch between each stick. It is important to pipe the sticks quite thin, as they expand during baking time (and they don’t look attractive when piped like a fat stick).

9. Lightly brush the sticks with olive oil and sprinkle some salt and rosemary. Lightly dust some chipotle powder over each stick.

10. Bake the sticks in the oven until they rise and turn slightly golden, about 25 to 35 minutes. Do not remove them from the oven; turn it off, open the door all the way, and leave them inside the oven, with the door open for another 30 minutes. Trust your senses: they will make some clicking noise almost sounding like ice crystals falling -- that’s normal. Only when they stop clicking, remove them from the oven.

11. Remove the baking sheet from the oven and let the sticks cool at room temperature before serving, about 10 minutes. Place them in a tall glass and serve.

Cocktail: Caipirinha

A refreshing cocktail using Brazil’s popular alcoholic ingredients

Prep Time: 5 minutes

Servings: 1 caipirinha

Ingredients

2 limes

1 tablespoon sugar

2 to 3 tablespoons cachaça (adjust amount to taste)

Ice cubes

Directions

1. Cut the two ends off of the lime and cut lime into medium chunk wedges.

2. Using a muddler, mash the lime with sugar, making sure to squeeze out all the juices and to dissolve the sugar in the juice.

3. Transfer the lime mixture to a shaker. Add the cachaça and ice cubes. Shake well (about eight to 10 times) and pour into a large (but not tall) sturdy glass.

Being an American Latina means different things to different women. Las Fabulosas talks to three mujeres about their Latina pride and how nuestra cultura enriches the American experience.

Success and Limits of a Career Professional

“When I became a U.S. citizen, it was very important for me to assimilate. Mastery of English was instrumental in my personal and professional success. In 2007, I founded Diálogo Public Relations with offices in the U.S. and Mexico to help brands have a relevant dialogue.

To me, the only limitations for entrepreneurs are in the mind. The opportunities for Americans of Hispanic descent are infinite. I have taken a special interest in nurturing the next great Latina communications professionals by creating an internship curriculum that provides students real-life experience on PR campaigns. My advice is to work harder than anyone, pay your dues, and be grateful and proud to be an American of Hispanic descent.” - Lucia Matthews, CEO of the Hispanic-focused public relations agency DIÁLOGO

Living Between Cultures

“Being an Argentine in America has its positives and negatives. Even though my life takes place in the U.S., I need to find ways to share my experiences with my loved ones back home. Fortunately, I’m able to incorporate my Argentine culture into my American life.

Professionally, I can better communicate and relate to my law firm’s Latin-American clients. Personally, I enjoy introducing my friends to things I enjoy, such as Argentine wine or a very good asado. Speaking two languages has enriched my life since I am able to reach out to more people and eventually make friends from countries around the world. Plus, having an accent is a conversation starter. Latin people are very outgoing, driven, and have an incredible sense of friendship and care for family. I believe that is the reputation that we have built in America, and that’s what makes me proud.” - María Carolina Gonzalez Diaz, Associate at Simpson Thacher & Bartlett LLP Law Firm

Proud to Be an American Latina

“My culture makes me who I am. I emigrated to America from Argentina, but I think of my daughter as an American Latina even though she was born across from Central Park in New York City. I try to teach my Argentine values and traditions to my children and would love to see them embrace the culture.

The Latin culture is very rich because it is made up of capable, creative and strong people working very hard to achieve their dreams. Whether in science, the food industry, the arts or linguistics, the Latin contribution to America is expanding with strength.” - Luciana “Uchi” Davidzon, an award-winning chef and blogger at Latin Food Lovers