|Orzo pasta||½ cup|
|Green beans, trimmed and cut into 1-inch pieces||1 cup|
|Olive oil||2 teaspoons|
|Small white onion, chopped||½|
|Garlic clove, minced||1|
|Diced tomatoes, drained||1 (14-ounce) can|
|Crumbled feta||¼ cup|
- Cook pasta according to package directions, omitting salt and fat.
- Meanwhile, bring a pot of water to a boil. Boil green beans for 1 minute, then transfer to a bowl filled with ice water to stop cooking process. Remove beans from water and set aside.
- Heat oil in a large skillet over medium-high heat. Add onion and garlic to skillet, and cook until softened, about 4 minutes. Stir in tomatoes and cook until heated through.
- Toss pasta, green beans, onion-tomato mixture, and feta together in a large bowl, then serve.
2 vegetables; 1 medium fat meat substitute; 1 starch; 1 fat
Side Suggestions: Mixed Green Salad
|Serving Size||½ of recipe|
|Saturated Fat||3.5 g|
|Dietary Fiber||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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