This 7-Day Meal Plan Gets Rid of Bloat Fast
9 months ago, 1 Jan 19:12
Do you ever just feel bloated and sluggish? Maybe last week involved a few too many beers and appetizers? We love this plan from the upcoming cookbook Women's Health's Healthy Meals For One (Or Two) to reset your body and re-infuse it with lots of great nutrients. This week-long plan isn’t about losing weight; it’s about feeling refreshed and fueled by your diet. The recipes include lots of water-based foods to reduce the sodium in your body and very little oil and meat. Your first step: Do the following meal prep on Sunday to make it a cinch to eat healthy all week. Can't get enough of these good-for-you recipes that are perfectly portioned for one? Order your copy of Women's Health's Healthy Meals For One (Or Two) today! Kickin’ Green Smoothie 1/4 cup torn kale leaves or baby kale 1/4 cup baby spinach 1/3–1/2 cup coconut water 1/2 cup 0% plain Greek yogurt 1/2 medium banana 2 or 3 ice cubes In a blender, combine the kale, spinach, 1/3 cup of the coconut water, the yogurt, banana, and ice. Blend for 1 minute, or until smooth, adding more coconut water if needed to reach desired consistency. Learn how to make smoothie prep way easier: Walnut Slaw with Cilantro Makes 2 servings 1/3 cup walnuts, chopped 2 tablespoons fresh lime juice 1 tablespoon safflower or olive oil 1/2 teaspoon Dijon mustard 4 cups (about 5 ounces) store-bought coleslaw mix 1/2 apple, cut into matchsticks 1/2 cup cilantro, chopped Kosher salt and ground black pepper 1. In a medium skillet, toast the walnuts over medium heat for 5 minutes, or until fragrant. Set aside. 2. In a large bowl, whisk together the lime juice, oil, and mustard. Add the coleslaw mix, apple, and cilantro, and toss with the dressing to coat. Season to taste with salt and pepper. Enjoy right away, or refrigerate for 1 hour for the flavors to meld, if desired. Sprinkle with the reserved walnuts before serving. Quick Fridge Pickles Makes 2 servings Choice of veggie 1/2 cup distilled white vinegar 1/2 cup water 1 tablespoon maple syrup 2 teaspoons sea salt 1/2 teaspoon mustard seeds 1/2 teaspoon coriander seeds 1/4 teaspoon crushed red-pepper flakes (or 1 or 2 dried chile peppers) 1. Place veggies in a clean 1-quart glass jar. 2. In a small saucepan, stir together the vinegar, water, maple syrup, salt, mustard seeds, coriander seeds, and red-pepper flakes (or chile peppers). Bring to a gentle simmer over medium-high heat, stirring to dissolve the salt. 3. Pour the hot mixture into the jar with the veggies. Cool to room temperature, uncovered. Cover and refrigerate for 12 to 24 hours before eating. Store in the refrigerator for up to 3 weeks. Udon Soup with Broccoli, Tofu, and Ginger 2 ounces dry udon noodles 1 cup low-sodium vegetable broth 2 teaspoons white (shiro) miso 1/2 cup chopped broccoli 1/2 cup cubed firm tofu 1 teaspoon finely chopped fresh ginger 1. Prepare the noodles according to package directions and drain. 2. In a saucepan, bring the ...
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