Life & Style Weekly - - My Life, My Style -


Break­fast bowl: 2 cups baby spinach, ½ cup brown rice, ¼ av­o­cado, ½ tomato, 2 scram­bled eggs

Hav­ing pro­tein and pro­duce in the morn­ing revs up calo­rie burn­ing and gives you stamina.

Green smoothie: 1 cup plain low-fat ke­fir, 1 small ba­nana, 2 cups chopped kale, 2 tbsp. chia seeds, ½ tsp. cin­na­mon; blend un­til smooth


5 oz. chicken, ¼ cup mango, 2 cups spinach, ¼ cu­cum­ber, ¼ red pep­per, gin­ger, olive oil, vine­gar

The com­bi­na­tion of veg­gies and pro­tein will keep you sa­ti­ated and en­er­gized for hours.

1 cup tomato soup; turkey-av­o­cado wrap (whole-grain tor­tilla, 4 oz. turkey breast, ¹⁄³ mashed av­o­cado, 2 let­tuce leaves, red onion, 1 tbsp. mus­tard)


6 oz. broiled Arc­tic char, 12 spears as­para­gus, salad of leafy greens, hearts of palm, cherry toma­toes

Omega-3 fatty acids in the fish help reg­u­late blood sugar and re­duce in­flam­ma­tion.

6 oz. shrimp, sautéed with 1 cup mush­room slices, 2 cups kale, ½ red pep­per, gar­lic, 1 tbsp. grape­seed oil, ½ tbsp. miso paste, ½ cup riced cau­li­flower


A.M.: ½ cup plain Greek yo­gurt, ½ cup ber­ries P.M.: 2 cel­ery stalks, 1 tbsp. al­mond but­ter, 8 raisins

Snack­ing on a com­bi­na­tion of pro­tein and pro­duce pro­vides last­ing full­ness and en­ergy.

• 1 hard-boiled egg,

10 cherry toma­toes • 1 cup broc­coli flo­rets,

2 tbsp. hum­mus • 1 stick string cheese,

small ap­ple

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