Taking a GLP-1? Staying hydrated deserves more attention than you might think. GLP-1 medications can reduce appetite and slow stomach emptying. For some people, that can make it easier to eat and drink less than usual. Nausea, vomiting, or diarrhea can further increase the risk of dehydration. Staying hydrated is an important part of supporting your health while taking a GLP-1. A few practical habits can help: • Keep fluids available throughout the day. • Sip regularly rather than waiting until you're very thirsty. • Consider drinking between meals if large amounts of fluid make you feel overly full. • Include water-rich foods such as fruits and vegetables. • If nausea, vomiting, diarrhea, or reduced intake makes it difficult to stay hydrated, talk with your healthcare provider. How much fluid do you need? There isn't one amount that's right for everyone. Expert guidance suggests roughly 2–3+ liters of total fluid per day for many people, but individual needs vary based on body size, activity, climate, health, and symptoms. This amount refers to total fluid intake, not necessarily plain water alone. This week's habit: Keep a water bottle nearby and sip regularly throughout the day instead of waiting until you're thirsty. If you're experiencing ongoing vomiting or diarrhea, ask your healthcare provider whether you need additional hydration or electrolyte replacement. Save this as a reminder to stay mindful of hydration while using a GLP-1.

Looking for a savory breakfast that's packed with plant-based protein? This Savory Tofu Scramble combines tofu, spinach, nutritional yeast, and simple spices for a satisfying meal that's ready in about 20 minutes. With about 30g of protein and 7g of fiber per serving, it's a simple way to build a more substantial breakfast. Serves: 2 | Total time: 20 minutes Ingredients: 1 tbsp extra-virgin olive oil 2 tbsp chopped shallot 1 (16-oz) package extra-firm tofu, drained and crumbled 2 tbsp nutritional yeast 1 tsp onion powder ½ tsp garlic powder ¼ tsp ground turmeric ¼ tsp ground pepper ⅛ tsp salt, divided 3 packed cups fresh spinach, torn 3 tbsp unsweetened almond milk ½ tsp rice vinegar ⅛ tsp crushed red pepper, optional Directions: Heat oil in a large nonstick skillet over medium heat. Add shallot and cook about 1 minute. Add tofu and cook 5–7 minutes, stirring often, until most moisture evaporates. Stir in nutritional yeast, onion powder, garlic powder, turmeric, pepper, and ⅛ tsp salt. Cook 3–4 minutes. Add spinach, almond milk, and vinegar. Cook about 3 minutes, until spinach wilts. Add crushed red pepper and remaining salt if desired. Nutrition per serving: 360 calories • 30g protein • 7g fiber • 230mg sodium Nutrition values are estimates. This week's habit: Include a protein-rich food at breakfast to help make your first meal more satisfying. Save this recipe for your next savory breakfast.

Losing weight isn't the only thing that matters. What you lose matters, too. GLP-1 medications can help reduce appetite and support weight loss, but they don't automatically protect your muscle. During weight loss, your body can lose both fat and lean tissue. That's why resistance training can be an important part of a comprehensive weight-management plan. You don't need complicated workouts or hours in the gym. Start with: 2–3 strength sessions per week Basic full-body movements Resistance appropriate for your ability Consistency before intensity And don't forget protein. Adequate protein and resistance training work together to support muscle preservation during weight loss. The goal isn't simply to weigh less. It's to become healthier, stronger, and better able to maintain your progress. Talk with your healthcare provider about the type and amount of exercise that's appropriate for you. Save this as a reminder: weight loss and muscle preservation should go hand in hand.