|Boneless pork loin chops, cut into ½-inch pieces||2 (5-ounce)|
|Olive oil||2 teaspoons|
|Garlic clove, minced||1|
|Red onion, sliced||½|
|Yellow bell pepper, sliced into ¼-inch strips||½|
|Jalapeno, seeded and minced (optional)||½|
|Large tomato, seeded and cut into wedges||1|
|Freshly ground pepper to taste|
|Cilantro, chopped||1 tablespoon|
- In a large bowl, combine water and cornstarch. Stir in cumin and toss with pork. Set aside.
- Heat oil in a wok or large, deep skillet over medium-high heat. Add garlic and onion, and sauté 2-3 minutes, until tender. Add bell pepper and jalapeno, and sauté an additional 1-2 minutes.
- Add pork mixture to pan and stir-fry about 5-7 minutes, until pork is cooked through. Reduce heat to low and stir in tomato, salt, pepper, and cilantro, and continue cooking 1-2 minutes.
4 medium-fat meats; 1.5 vegetables; 1 fat
Side Suggestions: Brown Rice
|Serving Size||½ of recipe|
|Saturated Fat||7.5 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.
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