Just eat like this to lower your “setpoint”!

The idea is to fill up on setpoint-lowering foods before you reach for anything else. Each day, aim for at least 10 fist-sized servings of nonstarchy veggies; 1– 3 servings of low-sugar fruit; 3 servings of protein (about 30 g. of protein each, such as 5 oz.– 6 oz. tuna or grass-fed beef); 1– 6 servings of fats (opt for whole foods like avocados and nuts over oil); and an optional serving of dairy and/or beans. Increase veggie intake gradually to avoid digestive discomfort. As always, get a doctor’s okay to try any new plan.

Breakfast BREAKFAST MEATLOAF

Mix 4 cups chopped veggies, 1⁄ lb. 2 turkey breakfast sausage, 1 lb. ground turkey, 3 eggs and 1 tsp. Cajun seasoning. Bake at 350°F in loaf pan until cooked through, 55– 65 minutes. 4 servings

Lunch SHEET-PAN FAJITAS

Toss 6 oz. chicken tenders, 2 sliced bell peppers, half a sliced onion, 1 tsp. olive oil and 2 tsp. fajita seasoning; bake on a sheet at 400°F until cooked through, about 25 minutes.

Snack SUPER-VEGGIE SMOOTHIE

In blender, blitz 3⁄ cup blueber4 ries, 6 cups spinach, 2 Tbs. lemon juice, 2 Tbs. superfood green powder and 1⁄ tsp. cin2 namon with natural zero- cal. sweetener and ice to taste.

Dinner QUICK TERIYAKI BAKE

Enjoy a salmon fillet and 2 cups veggies with sugar-free teriyaki sauce; for dessert, top 1⁄ cup berries with 1⁄ 2 4 cup mascarpone cream and natural zero-cal. sweetener.