|Mixed green salad||2 cups|
|Scallions, thoroughly rinsed and chopped||2|
|Medium tomato, sliced||1|
|Yellow bell pepper, sliced||½|
|Asparagus spears, ends trimmed||10-12|
|Olive oil||2 teaspoons|
|Cod filet (or other white fish)||¾ pound|
|Fresh ground pepper to taste|
|Balsamic vinaigrette dressing||2 tablespoons|
- Portion the salad greens, scallions, tomatoes, and bell peppers onto two plates.
- Heat olive oil in a large nonstick skillet over medium heat. Add the asparagus and cook for about 10 minutes, until tender. Remove and set aside.
- Add the cod to the skillet and cook for 3-4 minutes on each side, or until cooked through. Season with salt and pepper.
- Cut fish into a few smaller pieces. Arrange the fish and asparagus over the salads. Top with balsamic vinaigrette.
4 very lean meats; 2 ½ vegetables; 2 fats
Side Suggestions: French Bread (eg, Baguette)
|Serving Size||½ of recipe|
|Saturated Fat||2 g|
|Dietary Fiber||4 g|
A systematic review found that participants given chewing gum after abdominal surgery may have a faster return to normal for their digestive system. Unfortunately, the quality of trials is low and more research will need to be done before this simple solution is confirmed.
Early Peanut Consumption Associated with Lower Risk of Peanut Allergy in High Risk Children
Breastfeeding May Decrease the Risk of Childhood Obesity
Tonsillectomy May Reduce Number of Sore Throat Days in Children