|Teriyaki sauce||¼ cup|
|Orange juice||¼ cup|
|Sesame oil||1 teaspoon|
|Garlic clove, minced||1|
|Flank steak, visible fat removed||½ pound|
|Carrots, shredded||½ cup|
|Cucumber, peeled and thinly sliced||½ cup|
|Bibb lettuce, leaves separated||½ head|
- In a small bowl, combine Teriyaki sauce, orange juice, sesame oil, and garlic. Reserve 2 tablespoons of the marinade and place the rest in a resealable plastic bag. Place the flank steak in the bag, gently toss around to coat, and then marinate in the refrigerator for 30 minutes.
- Prepare grill. Place steak on grill and cook for 6-8 minutes on each side. Transfer to a cutting board and let rest for 5-10 minutes. Slice steak across the grain into several thin strips.
- Place steak strips, carrots, and cucumbers into lettuce leaves. Drizzle with reserved sauce, wrap, and enjoy.
3.5 lean meats; 1.5 vegetables
Side Suggestions: Spanish Rice
Prepare according to package directions.
|Saturated Fat||4 g|
|Dietary Fiber||1.5 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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