|Chili powder||2 teaspoons|
|Ribeye steak, cut into 2 portions||12 ounces|
|Olive oil||2 teaspoons|
|Fresh salsa||½ cup|
- Rub both sides of the steaks with chili powder.
- Heat oil in a large skillet over medium to medium-high heat. Add steaks and cook for about 3-5 minutes per side, or until desired level of doneness. Transfer steaks to a plate, cover, and set aside.
- Add salsa to pan and simmer for 1-2 minutes, scraping brown bits off the bottom of the pan. Top the steaks with salsa and serve.
5 lean meats; 1 fat
Side Suggestions: Sliced Tomatoes
Side Suggestions: Spanish Rice Pilaf
|Serving Size||½ of recipe|
|Saturated Fat||6 g|
|Dietary Fiber||2 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.
Fecal Transplants Induce Ulcerative Colitis Remission
Exercise Associated with Healthy Baby Weight
Mindful Meditation May Reduce Symptoms and Complications of Insomnia