|Olive oil||1 tablespoon|
|Garlic clove, sliced||1|
|4-ounce lamb chops, trimmed||4|
|Black seedless olives, chopped||1/3 cup|
|Parsley, coarsely chopped||½ cup|
|Pepper to taste|
- Heat oil in large skillet over medium-high heat. Add garlic and sauté for a minute.
- Add lamb chops and cook for 4-5 minutes per side, or until desired degree of doneness. (Start off on medium-high heat to give the meat some color, and then reduce to medium-low.) Add olives and parsley during the last minute of cooking.
- Season with salt and pepper to taste.
4 lean meats; ½ vegetable
Side Suggestions: Baked Potato
Wash and scrub 2 baking potatoes (such as Russet). Prick several times with a fork and then cook on high heat in the microwave for 8-10 minutes, flipping potatoes over halfway through. Serve each potato with a teaspoon of butter or butter spread.
Side Suggestions: Steamed Green Beans
|Serving Size||½ of recipe|
|Saturated Fat||3 g|
|Dietary Fiber||1 g|
A randomized trial found that drinking water before main meals led to higher weight loss than those who were asked to imagine a full stomach before main meals. Water preloading is believed to help create a feeling of fullness or satiety during the meal, which may help curb overeating.
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