|Boneless, skinless turkey breast||½ pound|
|Celery stalk, diced||1|
|Chopped walnuts||2 tablespoons|
|Red apple, cored and diced||1|
|Crumbled blue cheese||¼ cup|
|Dried thyme||¼ teaspoon|
|Dijon mustard||1 teaspoon|
|Cider vinegar||1 tablespoon|
|Olive oil||1 tablespoon|
|Kosher salt||¼ teaspoon|
|Freshly ground pepper to taste|
- Fill a large pot 2/3 of the way full with water and bring to a boil. Add turkey and boil until cooked through, about 15-20 minutes. Let cool and cut into ½-inch pieces.
- In a large bowl, combine turkey, celery, walnuts, apple, and blue cheese.
- In a small bowl, whisk together thyme, mustard, vinegar, oil, salt, and pepper.
- Drizzle dressing over turkey mixture.
3 very lean meats; 1 high fat meat substitute; 1 fat; 0.5 fruit
Side Suggestions: Hearts of Romaine
|Serving Size||½ of recipe|
|Saturated Fat||4.5 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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