|Canola oil||2 teaspoons|
|Boneless, skinless turkey breast tenderloins, cut into 1-inch strips||½ pound|
|Mango, largely diced||1 cup|
|Hoisin sauce||1 ½ tablespoons|
|Spinach, packed||2 cups|
- Heat canola oil in a large, nonstick skillet or wok over medium-high heat. Add turkey and cook for about 5 minutes, or until no longer pink inside.
- Add mango and Hoisin sauce and cook for another 3 minutes. Stir in spinach and cook for an additional 1-2 minutes, until just wilted.
4 very lean meats; 1 fat; 1 fruit; 1 vegetable
Side Suggestions: Brown Basmati Rice
|Serving Size||½ of recipe|
|Saturated Fat||1 g|
|Dietary Fiber||3 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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