Serve 3 ounces poached salmon with a slaw made by tossing 1 1/4 cups coleslaw mix and 2 sliced scallions with 1 tablespoon each of rice vinegar and olive oil. Add spices, herbs, and seasoning as desired. Pair with 3/4 cup of a 100% whole grain (like quinoa) and an apple on the side.

Combine 1 cup Cheerios, 1/2 cup berries, 1 tablespoon slivered almonds, and 6 ounces plain, unsweetened Greek yogurt in a bowl.

Make a quesadilla by spreading 1/4 cup fat-free refried beans over a 100% stone-ground corn tortilla. Sprinkle on 1 ounce shredded reduced-fat cheese. Top with salsa and another tortilla; microwave 45 seconds on high. Serve with 1/2 cup low-fat cottage cheese topped with 2 clementines and cucumber spears.

Serve 3 ounces roasted pork tenderloin with 1 cup baked acorn squash, mashed with a pinch of cinnamon; 2 to 3 cups salad greens with 1 tablespoon of olive oil and as much vinegar as desired; and chocolate or an ice cream bar for dessert (100 to 150 calories).

Toast 1 100% whole-grain frozen waffle, spread with 2 tablespoons nut butter, and top with 1 small sliced banana plus cinnamon and nutmeg. Serve with 8 ounces fat-free milk.

Make a tuna pita with 1 mini whole wheat pita, 2 ounces water-packed light tuna, 1 tablespoon light mayonnaise, mustard, cucumber, and onion slices. Serve with 10 baby carrots and 2/3 cup plain, unsweetened Greek yogurt with a small pear.

Make jambalaya by combining 3/4 cup cooked brown rice; 1/2 cup corn; 2 ounces cooked turkey sausage, sliced; 1/3 cup salsa; and 1/4 cup no-salt-added black or navy beans. Heat through. Eat with 3 cups spinach sauteed with garlic in 1 tablespoon olive oil.

Layer 1/2 toasted English muffin with 1 ounce reduced-fat cheese, sliced; 1 tomato slice; 1/2 cup steamed spinach, drained; and 1 poached egg. Serve with 1 grapefruit.

Make black bean salad by tossing 1/2 cup canned black beans, 1/2 cup mandarin orange sections, chopped red bell peppers, red onion, scallions, and any other desired veggies with 1 teaspoon vinegar. Serve over salad greens. Serve with 1 100% stone ground corn tortilla and a piece of fruit.

Serve 3 ounces broiled or grilled flank steak with 1 baked sweet potato with 1 teaspoon butter; 1 cup steamed zucchini; and 1 1/2 cup berries.

One last thing… you should try this 10-second “morning trigger” that burns up to 2 pounds of belly fat per day…

“All this by a 10-second morning trigger?” I asked.

I met an old friend for lunch last month and I was super impressed with how good she looked.

She said, “It’s not so much about the morning trigger, but more about how they help raise your body’s low core temperature to dramatically increase your fat burning metabolism and improve your health and appearance.”

Even though I was skeptical, I’ve been struggling with my weight over the last few years, so I gave it a shot and watched the same video she did.

Well, it’s only a couple weeks later and you know what they say about how “you can’t transform your body overnight”…

They’re right — it actually took me 19 days to lose 24 pounds.

Now it’s my girlfriends asking ME what I’M doing differently

Imagine waking up every morning full of energy and loving what you see in the mirror…

Imagine enjoying the foods you love: pasta, wine, or even a dessert — completely guilt-free.

And imagine feeling good and living your life without obsessing about every single calorie you eat…

All while knowing your health is being protected by one of the most powerful natural healing rituals ever discovered.

Click here to see the 10-second “morning trigger” that helped me melt away 24 pounds in just 19 days

 

 

 

Sources