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Nullam ultricies in libero vitae sollicitudin. Class aptent taciti sociosqu ad litora torquent per conubia nostra, per inceptos himenaeos. Aliquam erat volutpat. Donec quis odio vehicula, venenatis quam nec, ultricies lectus. Morbi ultricies ipsum nec dictum pellentesque. Donec luctus sem et interdum faucibus. Fusce hendrerit orci non risus eleifend pellentesque. Duis nec orci quis velit faucibus tincidunt. Proin congue ex odio, quis laoreet eros tincidunt in. Suspendisse ultricies mollis dolor.

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Nullam ultricies in libero vitae sollicitudin. Class aptent taciti sociosqu ad litora torquent per conubia nostra, per inceptos himenaeos. Aliquam erat volutpat. Donec quis odio vehicula, venenatis quam nec, ultricies lectus. Morbi ultricies ipsum nec dictum pellentesque. Donec luctus sem et interdum faucibus. Fusce hendrerit orci non risus eleifend pellentesque. Duis nec orci quis velit faucibus tincidunt. Proin congue ex odio, quis laoreet eros tincidunt in. Suspendisse ultricies mollis dolor.

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• 1 clove garlic
• 3 tablespoons olive oil
• 3 tablespoons red wine vinegar
• 1 teaspoon dried oregano
• kosher salt and freshly ground black pepper to taste

• 4 cups roughly chopped ripe tomatoes, I used cherry tomatoes
• 2 cups roughly chopped cucumbers, I used persian cucumbers
• 2 red or yellow peppers, cut into chunks
• 1/2 red onion, thinly sliced
• 8 ounces feta, drain and crumbed
• freshly ground black pepper to taste

INSTRUCTIONS

1. In a small bowl, whisk together all the ingredients for the vinaigrette. Season the vinaigrette with salt and pepper and set it aside.
2. In a large bowl. combine all of the vegetables and gently toss together. Pour the Greek vinaigrette over the vegetables, and again, gently toss to coat them. Crumble the feta over the salad and then very gently toss the cheese into the vegetables.
3. Taste and adjust for more freshly ground black pepper if desired. Serve immediately at room temperature, or chill before serving.

As usual, complex carbs, protein, and fat will be in your arsenal – just waiting for you to pull the trigger to work out. And getting creative with a post-workout meal will be in the cards, to push aside those boring protein shakes on occasion.

Before you hit the ground running, fueling your body will be the foundation to any successful workout. It’s any lifter’s worst session when they hit the wall – glycogen stores depleted and muscles starved for nutrients. To be on top of your lifting game, you have to feed your body with the right foods both pre – and post-workout.

As usual, complex carbs, protein, and fat will be in your arsenal – just waiting for you to pull the trigger to work out. And getting creative with a post-workout meal will be in the cards, to push aside those boring protein shakes on occasion.

• 1 clove garlic
• 3 tablespoons olive oil
• 3 tablespoons red wine vinegar
• 1 teaspoon dried oregano
• kosher salt and freshly ground black pepper to taste

• 4 cups roughly chopped ripe tomatoes, I used cherry tomatoes
• 2 cups roughly chopped cucumbers, I used persian cucumbers
• 2 red or yellow peppers, cut into chunks
• 1/2 red onion, thinly sliced
• 8 ounces feta, drain and crumbed
• freshly ground black pepper to taste

INSTRUCTIONS

1. In a small bowl, whisk together all the ingredients for the vinaigrette. Season the vinaigrette with salt and pepper and set it aside.
2. In a large bowl. combine all of the vegetables and gently toss together. Pour the Greek vinaigrette over the vegetables, and again, gently toss to coat them. Crumble the feta over the salad and then very gently toss the cheese into the vegetables.
3. Taste and adjust for more freshly ground black pepper if desired. Serve immediately at room temperature, or chill before serving.

In fact, we talked to readers who knocked off 10, 25, even 60 pounds with some easy tweaks. Borrow their slim-down secrets to transform your body the real-world way.

• 1 clove garlic
• 3 tablespoons olive oil
• 3 tablespoons red wine vinegar
• 1 teaspoon dried oregano
• kosher salt and freshly ground black pepper to taste

• 4 cups roughly chopped ripe tomatoes, I used cherry tomatoes
• 2 cups roughly chopped cucumbers, I used persian cucumbers
• 2 red or yellow peppers, cut into chunks
• 1/2 red onion, thinly sliced
• 8 ounces feta, drain and crumbed
• freshly ground black pepper to taste

INSTRUCTIONS

1. In a small bowl, whisk together all the ingredients for the vinaigrette. Season the vinaigrette with salt and pepper and set it aside.
2. In a large bowl. combine all of the vegetables and gently toss together. Pour the Greek vinaigrette over the vegetables, and again, gently toss to coat them. Crumble the feta over the salad and then very gently toss the cheese into the vegetables.
3. Taste and adjust for more freshly ground black pepper if desired. Serve immediately at room temperature, or chill before serving.