Problem: What happens next in this paragraph?

How to avoid adding unhealthy ingredients to your salad
Limit creamy salad dressings.
Most people know that one of the worst salad ingredients you can add is a high-fat, high-calorie dressing. The worst dressing offenders are those super creamy and rich dressings.
OPTIONS:
- This way, you can eat more of a balanced salad without adding too much salad product or filler. Look for healthier, lower calorie vegetables and veggies to replace unhealthy options such as broccoli and cauliflower.
- You can limit your salad dressing to foods like : Lean, skinless chicken or yogurt soy sauce tofu. Choose low-fat, lower calorie dressings over full fat dressings.
- This is why vegetarians should avoid these dressings altogether. Opt for burger, sandwich, and steak salads.
- Dressings that are creamy are not only high in calories and fat but many times have added sugars and preservatives. Adding these to your salads can take a healthy bowl of greens in the wrong direction.
A: Dressings that are creamy are not only high in calories and fat but many times have added sugars and preservatives. Adding these to your salads can take a healthy bowl of greens in the wrong direction.

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How to treat insulin resistance
Choose complex carbohydrates.
90 to 95% of your daily carbohydrates should be complex. Complex carbs take longer for your body to process because they're more complicated on a molecular level.
OPTIONS:
- This puts less time in your blood to process complex carbohydrates. Choose your carbohydrates best when you're trying to lose weight.
- This gives your body a better chance to process the glucose. Complex carbs are found in whole, unprocessed foods like whole grains, peas, lentils, beans, and vegetables.
- These simple carbohydrates are those that are processed the most quickly so they're subtler in comparison to the straight whole foods that are processed in a meal. Complex carbohydrates are peas, breakfast cereals, fruits, nuts, and whole grains.
- Generally, there are two types of carbohydrates: starchy and basic. You should begin to identify which type of carbohydrates is the most dense (acid) and easy for your body to break down.
A: This gives your body a better chance to process the glucose. Complex carbs are found in whole, unprocessed foods like whole grains, peas, lentils, beans, and vegetables.

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How to make gyro meat
Place 1 pound (450 grams) of lean ground lamb into a large mixing bowl.
Alternatively, you can also use pound (225 grams) of lean ground lamb and pound (225 grams) of lean ground beef.
Add the minced garlic, dried oregano, onion powder, salt and pepper.
OPTIONS:
- Mix gently, but do not press down too hard. It is better to test it on a small area of meat, such as the center of a meat plate or on your fingers.
- Stir everything together with a wooden spoon until the ingredients are fully combined. Tabbed ground lamb appears less chunky when it's light and fluffy.
- Mix these ingredients with a wooden spoon until well blended. Do not allow the beef to come into direct contact with the cutting board, as this can be dangerous and could result in a foodborne illness such as crohn's disease.
- If you are using beef, you might want to reduce the amount of pepper to teaspoon. Stir the ingredients together using a wooden spoon or rubber spatula.
A: If you are using beef, you might want to reduce the amount of pepper to teaspoon. Stir the ingredients together using a wooden spoon or rubber spatula.

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How to serve boudin
Place the boudin in a saucepan of water.
Place a few links inside a medium saucepan. Add enough water to the pot to completely submerge the boudin.
OPTIONS:
- Make sure that there's room for the links to move around inside the water. Do not crowd the boudin, since doing so could result in uneven heating.
- The extra water will prevent the boudin from becoming too brittle once it's submerged. Add the garlic, onion, worcestershire sauce, and chili oil.
- Boudin is a staple of asian cuisine, since it's made from as many meats as it can pull off. Let the boudin expand as it cooks.
- You can use boiling water, or tap water, to keep the boudin in place. Watch the boudin closely as it floats in the water so that you can differentiate its " from " object.
A:
Make sure that there's room for the links to move around inside the water. Do not crowd the boudin, since doing so could result in uneven heating.