1. Wear it sleek and straight. Part your hair down the middle and straighten it using a flat iron for a clean, shiny look. If you are prone to frizz, then apply a dime-sized amount of anti-frizz serum to your hair from roots to ends.http://pad2.whstatic.com/images/thumb/b/b6/Style-Medium-Length-Hair-Step-1-preview-Version-2 ..... Master the messy bun. . To achieve this look, hold your hair back in a ponytail with one hand, and use your other hand to wrap the ponytail around to create a bun. Fasten hair with a few small bobby pins, and then use your fingers to gently pull the bun apart to create a loosened look.
Green leafy vegetables such as arugula, broccoli, watercress, Swiss chard, collard greens, kale, spinach and dandelion greens are low in calories and carbohydrates. A 5.3-ounce serving of raw broccoli has 45 calories and 8 grams of carbohydrates.
Take a close look at the way starchy and non-starchy vegetables behave in our bodies and you might be surprised to discover good reasons to eat both kinds of plant foods. What Are Starchy and Non-Starchy Vegetables? Vegetables are labeled starchy when they contain more carbohydrates and more calories compared to other (non-starchy) vegetables. Here's a list of common vegetables in the starchy category: corn, peas, potatoes, zucchini, parsnips, pumpkin, butternut squash and acorn squash. The non-starchy vegetables category is much larger and includes veggies like spinach, celery, broccoli, radishes, onions, garlic, tomatoes, cucumbers, carrots and beets. Non-starchy vegetables deliver a powerful punch of vitamins, minerals and phytonutrients.