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I’ve just spent the last four weeks eating seaweed, bitter melon, leafy green vegetables, tofu, fish, a little brown rice and more sweet potato than anyone could consider normal. I’ve become used to miso soup for breakfast, drinking nothing but green tea and water, and adjusted to the Okinawan mantra of only eating until I’m 80% full. I’ve also spent a large percentage of the month being totally, utterly miserable.
Smart snacking isn’t just about healthy options; it’s also about snacks that give you lots of energy to get through the day. One way you can do this is to “snack like a toddler”, or consume fresh fruits, nuts and other energy-packed snacks that are also healthy.