A Quote by Brie Bella

I make sure to consume plenty of vegetables every day. Vegetables keep you very full, and I'm also a vegetarian, but yeah, they keep you extremely full, so you're not hungry, and you always feel satisfied.
I do the cooking at home. Where we eat no more than 100 grams of meat a day and have 'tons' of fresh vegetables. I prepare the vegetables with a wide range of herbs, spices and such. We also keep on hand lots of fruit, yogurt and great breads.
I make time to exercise at least four times a week. I mix up running, yoga, barre classes, and rock-climbing to get a full workout. I also follow my mum and dad's nutritional advice and eat a variety of colors on my plate. Plenty of fruit and vegetables.
Being a vegetarian, I make sure I eat enough raw fruits and vegetables.
A modern vegetarian is also a teetotaler, yet there is no obvious connection between consuming vegetables and not consuming fermented vegetables. A drunkard, when lifted laboriously out of the gutter, might well be heard huskily to plead that he had fallen there through excessive devotion to a vegetable diet.
Being under-recruited coming out of Highland, I've carried that with me. I keep pushing forward, keep working hard every day, keep my head on straight every step of the way. I tried to keep the reality hat on, knowing I might not get to the NFL, but I also knew it was a great possibility if I kept myself hungry.
Thirty minutes onstage for me is literally a full day's work. So I make sure I eat right and I make sure I keep my energy high.
Burgers and fries are an American staple. On the same token, my kids eat vegetables, and they always have eaten vegetables. They didn't have a choice but to eat vegetables.
I eat a crazy amount of vegetables. I always look at my plate and make 70 percent of it vegetables and leave the rest for whatever else I'm eating.
Make sure you eat healthy food. You can have the occasional treat, but you also need to balance your diet with foods such as meat and vegetables. It will prevent you from getting colds and enable you to train and to do whatever you want in every day life.
[My father] didn't make much money, and I tell a lot of people, you know, I was a vegetarian before people knew what a vegetarian was. That's all I ate was vegetables.
Green vegetables are something that fascinate chefs; the ability to keep vegetables green. How do we keep them green? What makes them green? Why are they green? And then that sort of army green. Why do they go from bright vibrant electric green to army green, and how can we avoid that?
I love to cook comfort food. I'll make fish and vegetables or meat and vegetables and potatoes or rice. The ritual of it is fun for me, and the creativity of it.
It’s self-full to be first, to be as good as possible to you. To take care of you, keep you whole and healthy. That doesn’t mean you disregard everything and everyone. But you want to come with your cup full. You know: ‘My cup runneth over.’ What comes out of the cup is for y’all. What’s in the cup is mine. But I’ve got to keep my cup full.
Let the fresh fruits and vegetables be your guide, and make something that will keep for the whole week.
I can chop and peel vegetables but can't cook full meals.
FDA, which regulates the safety of vegetables, doesn't have those kinds of rules because Congress doesn't want it to. It's not that the vegetables themselves have anything wrong with them; it's that they're contaminated with animal manure. One of the rationales for a single food safety agency is that you can't separate animals from vegetables.
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