|Olive oil||4 teaspoons|
|Boneless turkey breast||¾ pound|
|Dried thyme||½ teaspoon|
|Freshly ground pepper to taste|
- Preheat oven to 450˚F.
- Drizzle half of the olive oil onto a baking dish. Place turkey on baking dish and rub with the remaining oil. Season with thyme, salt, and pepper.
- Cover with foil and bake for about 25 minutes, or until no longer pink inside.
- Let rest for 5 minutes and then slice into strips.
5.5 very lean meats; 2 fats
Side Suggestions: Garlic-sautéed Spinach
Heat 2 teaspoons olive oil in a large nonstick skillet over medium heat. Add 1 minced garlic clove and cook for 1-2 minutes. Add 6 cups of packed baby spinach and sauté until just wilted. Season with salt and pepper to taste.
Side Suggestions: Mashed Potatoes
Peel 2-3 medium Yukon gold potatoes. Cut into quarters, place in a medium pot, and fill with water. Bring to a boil over high heat. Reduce heat to low, cover, and simmer for 20 minutes, or until soft when pierced with a fork. Remove from heat and drain water. Break apart potatoes with a fork and then add 2 tablespoons low-fat milk and 2 teaspoons butter. Use a potato masher or electric whisk to combine into a creamy mixture. Season with salt and pepper to taste.
Side Suggestions: Cranberry Sauce
|Serving Size||½ of recipe|
|Saturated Fat||2 g|
|Dietary Fiber||0 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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