Stephanie Kay Nutrition

Real Food for Real Life

Avocado Tuna Salad

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This 10-minute, mayo-free avocado tuna salad is absolutely delicious and perfect for a quick and tasty lunch. It has all of the flavors and textures of classic tuna salad, but is loaded with heart-healthy fats and fiber.

Plate of avocado tuna salad on toast with sliced lemon, diced red onion, parsley, and salt and pepper on the side.

I don’t know about you, but I love tuna salad. Don’t get me wrong, I don’t like the store-bought stuff, but I love a fresh, crunchy, and creamy homemade tuna salad, especially on a warm summer day. Not only is it absolutely delicious, but it’s easy to make and such a great way to whip up a high-protein lunch in a matter of minutes.

While I do love traditional tuna salad, sometimes I want a lighter and brighter version (or just a healthy way to use up ripe avocados!), and this easy avocado tuna salad recipe does exactly that. It also keeps well in the fridge for a couple of days, making it a great meal prep idea for quick meals.

A bowl of tuna avocado salad with a silver serving spoon on a green tea towel with sourdough, parsley, onion, and salt on the side on a white background.

Why You’ll Love It

  • Quick to Make – This no-cook recipe is ready in 10 minutes, making it a great healthy lunch idea.
  • High in Protein – This tuna avocado salad is loaded with almost 20 grams of protein per serving.
  • Versatile – It can be enjoyed on its own, in a sandwich, on top of a green salad, or with crackers.
Bowl of tuna, half an avocado, bowl of diced celery, bowl of Dijon mustard, bowl of diced red onion, bowl of olive oil, half a lemon, and a bolw of fresh parsley on a white background.

Ingredients + Substitutions

  • Tuna – To add some protein and make the salad. I used chunk light tuna in water, but you can use any canned tuna you like.
  • Avocado – To use as an alternative to mayonnaise, give it a creamy texture, and add some healthy fats.
  • Celery – To add some veggies and texture.
  • Red Onion – To add some flavor, crunch, and color. You can use green onions if preferred. See the notes section of the recipe card for details.
  • Parsley – To add some greens and freshness. I used fresh parsley, but you can use fresh cilantro or other fresh herbs instead, or use dried parsley if preferred. See the notes section of the recipe card for details.
  • Olive Oil – To ensure the salad is creamy and to add some more healthy fats. You can use regular or extra virgin olive oil.
  • Dijon Mustard – To add some extra flavor, although optional.
  • Lemon Juice – To balance the acidity in the salad dressing. I used fresh lemon juice, but bottled lemon juice or lime juice will also work.
  • Salt and Pepper – To season.

Dietary Adaptions

To Make it Gluten-Free: No adaptations are needed; this recipe is gluten-free.

To Make it Dairy-Free: No adaptations are needed; this recipe is dairy-free.

Glass bowl with flaked tuna, diced avocado, diced red onion, diced celery, Dijon mustard, olive oil, parsley, salt and pepper.

Red’s Nutrition Tip

While mayonnaise can most certainly be included in a healthy diet, in fact, when made with healthy oils, it’s one of the healthiest condiments. That said, if you’re looking to decrease your intake of saturated fat and/or eat more fiber, this healthy tuna salad with avocado is a great option.

Serving Suggestions

This creamy avocado tuna salad is a good source of protein, healthy fats, and fiber. You can make it a more balanced meal by serving it with a source of complex carbohydrates, such as bread, or adapt it to suit your personal calorie or macro needs. For example:

  • To make it higher in protein, add some plain Greek yogurt and/or a boiled egg to the salad.
  • To make it higher in carbohydrates, serve it on bread or toast, in a tortilla wrap, or with crackers or tortilla chips.
  • To make it low-carb, serve it on a green salad or in lettuce wraps.
  • To make it lower in fat, use canned tuna packed in water and omit the olive oil.
  • To make it higher in fiber, add some chopped baby spinach to the salad.
  • To add flavor, add some fresh dill, chopped dill pickles, and/or diced jalapeños to the salad.
  • To add texture, add some diced red bell peppers, cherry tomatoes, and/or sliced cucumber to the salad.
Two sliced of sourdough toast with avocado tuna salad on top on a plate with a dark green tea towel on a white background.

Storage

To Refrigerate: Transfer the tuna avocado salad to an airtight container and store it in the fridge for up to 2 days. When ready to serve, add a drizzle of oil and/or a splash of lemon juice to brighten the flavors before serving.

To Freeze: This recipe cannot be frozen.

More Tuna Salad Recipes:

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Two sliced of sourdough toast with avocado tuna salad on top on a plate with a dark green tea towel on a white background.

Avocado Tuna Salad

Author: Stephanie Kay

Ready in 10 minutes and loaded with protein and fiber, this tuna avocado salad is perfect for a quick, healthy, and satisfying lunch. Enjoy it with bread, toast, or crackers for a well-balanced meal.

  • Author: Stephanie Kay
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 2 servings 1x
  • Category: Lunch, Salad
  • Method: No Cook
Print Recipe

Ingredients

  • 1 (5-ounce) can tuna, drained
  • 1 ripe avocado, pitted, peeled, and diced
  • 1/4 cup celery, minced
  • 2 tablespoons red onion, minced
  • 2 tablespoons fresh parsley, finely chopped
  • 1 tablespoon olive oil
  • 1 teaspoon Dijon mustard
  • 2 teaspoons lemon juice
  • 1/4 teaspoon salt
  • 1 pinch black pepper

Instructions

  1. In a large mixing bowl, add the drained tuna, diced avocado, minced celery, minced red onion, chopped parsley, olive oil, Dijon mustard, lemon juice, salt, and pepper.
  2. Using a fork, gently mash and mix the salad ingredients until well combined. Taste and adjust seasoning with additional salt and pepper as needed.
  3. The avocado tuna salad can be served immediately, and any leftovers can be stored in an airtight container in the fridge for up to 2 days.
Youtube video

Notes

To Use Green Onions: Swap the red onion for 1 green onion, finely chopped, in step #1.

To Use Dried Parsley: Swap the fresh parsley for 2 teaspoons of dried parsley in step #1.

Nutrition

  • Serving Size: 1 serving
  • Calories: 278 calories
  • Sugar: 1 gram
  • Fat: 20 grams
  • Carbohydrates: 9 grams
  • Fiber: 5 grams
  • Protein: 19 grams

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Simple vs. Complex Carbohydrates: What’s the Difference?

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Carbohydrates are macronutrients found in foods and drinks and are the body’s main source of energy, yet not all carbs act the same way. Here is a comparison of simple vs. complex carbohydrates, including the types, nutritional values, and health benefits.

Grid of 2 images with chips, soda, candy, pasta, pastry, cookies, and bread; and beets, onions, zucchini, bell peppers, tomato, and broccoli.

Table of contents

Understanding Carbohydrates

Carbohydrates are one of the 3 macronutrients in the human diet, along with protein and fat, and are found in food and drinks. They function as the body’s primary source of energy and play key roles in glucose and insulin action, as well as cholesterol and triglyceride metabolism, and fermentation (1).

Carbohydrate is an umbrella term that encompasses foods that contain sugars, starches, and fibers, including whole grains, beans, lentils, dairy products, fruits, and vegetables. These foods are broadly classified into simple and complex carbohydrates based on their structure.

What’s the difference between simple and complex carbs?

The primary difference between simple and complex carbohydrates is their chemical structure; simple carbohydrates consist of 1 or 2 sugar molecules linked together (monosaccharides and disaccharides), while complex carbohydrates consist of 3 or more sugar molecules linked together (oligosaccharides and polysaccharides) (1).

Simple carbohydrates are the most basic form of carbohydrate and consist of natural or added sugar with no starch or fiber. For this reason, simple carbs are quickly and easily digested and, when consumed on their own, cause rapid blood sugar spikes, which can increase the risk of diabetes. Simple carbs are naturally found in whole foods, in the form of natural sugar, but are also present in many processed foods in the form of added sugar.

Complex carbohydrates are made of chains of simple carbohydrates strung together and/or fiber. For this reason, complex carbs take longer for the body to break down and digest, which leads to a more sustained release of energy and better blood sugar regulation, making them more filling foods. Complex carbohydrates are primarily found in whole foods, but are also present in some processed foods.

Examples of simple carbohydrates:

  • Whole Foods: Fruits, milk, yogurt, honey, maple syrup, etc.
  • Processed Foods: Table sugar, candy, cookies, soda, breakfast cereals, baked goods, etc.

Examples of complex carbohydrates:

  • Whole Foods: Brown rice, oats, sweet potatoes, beans, lentils, starchy vegetables, leafy green vegetables, etc.
  • Processed Foods: Pasta, bread, baked beans, etc.

While carbohydrate-based foods are classified as simple or complex, it’s important to note that many foods contain both and are classified by what they contain most of.

FeatureSimple CarbohydratesComplex Carbohydrates
Structure1 or 2 sugar molecules (monosaccharides and disaccharides)3 or more sugar molecules (oligosaccharides and polysaccharides)
NutrientsLittle or no vitamins, minerals, and fiberMore vitamins, minerals, and fiber
Digestion RateDigested quicklyDigested slowly
Blood Glucose ImpactQuick blood sugar spikesStable, gradual blood sugar rise
Satiety LevelLess fillingMore filling
ExamplesAdded sugar, candy, fruit juice, refined grainsWhole grains, sweet potatoes, legumes, vegetables
Infographic of simple vs. complex carbohydrates.

Simple vs. Complex Carbohydrates: Nutrition

Here is a nutrition comparison of the calorie and macronutrient content of 100 grams of simple and complex carbohydrates in the form of rolled oats, raw broccoli, ripe banana, and white sugar (2, 3, 4, 5).

Nutrition per 100 gramsRolled OatsBroccoliBananaWhite Sugar
Calories382 calories39 calories98 calories401 calories
Protein13.5 grams2.6 grams0.7 grams0.0 grams
Fat5.9 grams0.3 grams0.3 grams0.3 grams
Carbohydrates68.7 grams6.3 grams23.0 grams99.6 grams
Fiber10.4 grams2.4 gram1.7 grams0.0 grams
Sugar1.0 grams1.4 grams15.8 grams99.6 grams

Calories

Neither simple nor complex carbohydrates are inherently higher in calories. All carbohydrates have the same calorie density, at 4 calories per gram. Rather, their calorie content varies by their macronutrient breakdown and the specific type and ratio of carbohydrates they contain (i.e., sugars, starches, and fibers).

Protein

Complex carbohydrates are generally higher in protein because foods such as whole grains, beans, and lentils naturally contain moderate amounts of vegetarian protein, while simple carbohydrates do not contain any. For example, a 1/2-cup serving of oats contains 5.4 grams of protein, while a 1-teaspoon serving of white sugar contains 0 grams of protein.

Fat

Complex carbohydrates are generally higher in fat because foods such as whole grains, beans, and lentils naturally contain healthy fats. For example, a 1/2-cup serving of oats contains 2.4 grams of fat, while 1-medium banana contains 0.33 grams of fat.

Carbohydrates

Neither simple nor complex carbohydrates are inherently higher in carbohydrates. The carbohydrate content of simple and complex carbs is based on the sum of all forms of carbohydrate (starches + sugars + dietary fiber) they contain.

Fiber

Complex carbohydrates are higher in fiber than simple carbohydrates. Dietary fiber is classified as a form of complex carbohydrate; therefore, all high-fiber foods are complex carbs. While some foods high in simple carbohydrates contain fiber, such as berries, apples, pears, and bananas, overall, they contain less fiber than foods high in complex carbohydrates, such as oats, beans, whole wheat pasta, and lentils.

Sugar

Simple carbohydrates are higher in sugar than complex carbohydrates. While both forms are composed of sugar molecules, simple carbs have a shorter chemical structure and are solely made of sugar, while complex carbs also contain starches and fibers. For example, a 1/2 cup serving of rolled oats and a 1-cup serving of broccoli contain 1.0 and 1.1 grams of naturally occurring sugar, respectively, while a 1-medium banana serving and a 1-teaspoon serving of white sugar contain 18.2 and 4.0 grams of sugar, respectively.

Vitamins and Minerals

Complex carbohydrates tend to contain more micronutrients than simple carbohydrates. While all unprocessed, whole food carbohydrates contain vitamins and minerals, in general, complex carbs tend to deliver more nutritional value than simple carbs, particularly in the case of processed foods, which are often viewed as “empty” calories.

So, are simple or complex carbohydrates better?

While the simple vs complex carbohydrate debate is often boiled down to simple carbs “bad” and complex carbs “good”, it’s a little more complicated than that. The nutritional values and health benefits of simple and complex carbohydrates depend on their form, level of processing, rate of consumption, and overall quality of the diet.

Whole-food complex carbohydrates (i.e, whole grains, beans, lentils, and vegetables) are generally the most nutrient-dense, followed by minimally processed complex carbohydrates (i.e., whole-grain bread and whole wheat pasta) and whole-food simple carbohydrates (i.e, milk, yogurt, and fresh fruit). Ultra-processed simple and complex carbohydrates (i.e., table sugar, baked goods, and breakfast cereals) are the least nutrient-dense.

Here are some general guidelines for opting for healthy carbohydrates:

  • Grains – Opt for whole grains over refined grains.
  • Dairy – Opt for unsweetened dairy products over sweetened dairy products.
  • Legumes – Opts for dry or canned beans over baked beans.
  • Vegetables – Opt for fresh or frozen vegetables over deep-fried versions.
  • Fruits – Opt for fresh or frozen fruit over canned fruit and dried fruit, particularly sweetened versions.

In addition to opting for complex carbohydrate foods over simple carbohydrate foods, such as reaching for whole grain bread over white bread, whole wheat pasta over regular pasta, and brown rice over white rice, making low-carb food swaps can further aid in balancing blood sugar and creating a calorie deficit for weight loss.

While complex carbs should be prioritized over simple carbs, particularly processed ones, both forms can be included in a healthy eating plan, whether your goal is weight loss, weight gain, weight maintenance, or overall general health.

That said, consumption of simple sugars should be monitored and moderated, as consuming excessive amounts of simple carbohydrates may increase the risk of type 2 diabetes and weight gain (6). The Dietary Guidelines for Americans recommends that added sugars (simple carbs) should make up no more than 10% of total calorie intake, and ideally no more than 5% (7). For an average 2,000-calorie-a-day diet, that is roughly 200 calories, 12 teaspoons, or 48 grams of added sugars from both food and beverages.

FAQs

What’s the healthiest form of carbohydrates?

Be they simple or complex, whole-food carbohydrates are the healthiest form of carbohydrates. This includes whole grains, beans, lentils, dairy products (milk and yogurt), fruits, and vegetables.

What’s the worst carb for belly fat?

Sugar-sweetened beverages, such as sodas and fruit juices, and carbohydrates from ultra-processed foods, such as baked goods, contain the most refined carbs and sugar per serving. While fat storage is largely driven by energy balance and not individual foods, these carbs have been identified as the leading contributors to the obesity epidemic in the USA (8).

What are the worst carbs to avoid?

Simple carbs in the form of added and refined sugars in ultra-processed foods are the least nutritious carbohydrates. These foods are generally stripped of their natural fiber, void of micronutrients, and can cause rapid blood sugar spikes, energy crashes, and increased cravings.

The Bottom Line

The primary difference between simple and complex carbohydrates is their chemical structure; simple carbs consist of 1 or 2 sugar molecules, and complex carbs consist of 3 or more sugar molecules. Complex carbohydrates are often considered healthier, as they generally contain less sugar and more fiber, vitamins, and minerals. Although simple carbohydrates, particularly those from whole foods such as fruit, can be included in a healthy diet.

Protein Pancake Bowls

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If you’re looking for a new healthy breakfast idea, give these meal prep protein pancake bowls a try. They are easy to make, high in protein, and can be finished with toppings of your choice.

Four protein pancake bowls in glass meal prep containers on a white background.

If you love pancakes but want something a little healthier, you are going to love these meal prep protein pancake bowls. They are light and fluffy like traditional pancakes, but have an extra boost of protein and keep well for days, making them perfect for meal prep.

And the best part is that they are incredibly versatile. While the recipe calls for frozen berries, you can easily swap them for any mix-ins you like and still enjoy a nourishing breakfast that will keep you satisfied and full all morning long.

Close up of a protein pancake meal prep bowl with maple syrup on top with a spoonful on a spoon.

Why You’ll Love Them

  • Easy to Make – They are made in a single dish with minimal ingredients.
  • High in Protein – These protein pancake bowls are loaded with 34 grams of protein per serving.
  • Keep Well – These bowls keep well in the fridge and freezer, making them a great breakfast meal prep idea.
Jar of milk, bowl of protein powder, bowl of flour, egg, bowl of frozen berries, and bowl of yogurt on a white background.

Ingredients + Substitutions

  • Egg – To add some protein and healthy fats. The recipe calls for a whole egg, as it works best, but you can use egg whites if preferred. See the notes section of the recipe card for details.
  • Greek Yogurt – To add some more protein. The recipe calls for Greek yogurt, but regular yogurt will also work. I used plain Greek yogurt, but vanilla Greek yogurt will also work.
  • Milk – To thin the batter and add more protein. The recipe calls for cow’s milk, but almond milk will also work. See the notes section of the recipe card for details.
  • Protein Powder – To add a bit of protein boost to the pancakes. The recipe calls for vanilla protein powder, specifically whey protein powder, but you can use any flavor or type of protein powder you like. If using plain protein powder, add a splash of vanilla extract for flavor.
  • Flour – To make the pancake batter. The recipe calls for all-purpose flour, but gluten-free flour will also work if needed. See the notes section of the recipe card for details.
  • Baking Powder – To ensure the pancakes are light and fluffy.
  • Toppings – The recipe calls for frozen berries, but you can use fresh berries if preferred.

Dietary Adaptions

To Make them Gluten-Free: Swap the all-purpose flour for a 1-to-1 gluten-free flour or gluten-free oat flour.

To Make them Dairy-Free: Swap the milk for almond milk and use a dairy-free protein powder.

Grid of 4 images with a glass container with milk, yogurt, and an egg; glass contain with milk, yogurt, and egg whisked together with all-purpose flour, protein powder, and baking powder on top; a glass container with pancake batter; and a glass container with pancake batter with frozen berries on top.

Red’s Nutrition Tip

While white flour (all-purpose flour) is often considered an “unhealthy” choice, it can most certainly be included in a healthy diet, particularly when paired with protein and fiber. In fact, the nutritional value of white flour and whole wheat flour is much closer than most people think.

Serving Suggestions

These protein pancake bowls are a balanced meal with protein, carbohydrates, fiber, and fat. They can be enjoyed as is or adapted to suit your personal calorie or macro needs. For example:

  • To make them higher in protein, add an additional tablespoon of protein powder.
  • To make them lower in carbohydrates, swap the all-purpose flour for almond flour.
  • To make them higher in fat, top the baked pancake bowls with almond butter, peanut butter, or nut butter of your choice.
  • To add flavor, add some chocolate chips, banana slices, and/or chopped nuts to the batter.
Protein pancake bowl with berries and maple syrup on top with a blue and white striped tea towel and silver spoon on the side.

Storage + Reheating

To Refrigerate: Allow the pancake bowl to cool completely, then cover it with a lid and store it in the fridge for up to 4 days.

To Freeze: Once cooled, cover the pancake bowl with a lid in an airtight container, and store it in the fridge for up to 3 months.

To Reheat: Once thawed, they can be reheated in the microwave for 1-2 minutes.

More Protein Pancake Recipes:

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Close up of a protein pancake meal prep bowl with maple syrup on top with a spoonful on a spoon.

Protein Pancake Bowls

Author: Stephanie Kay

These protein pancake bowls are perfect for meal prep. Not only are they high in protein, but they are easy to make, full of flavor, and keep well in the fridge and freezer.

  • Author: Stephanie Kay
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 1 bowl 1x
  • Category: Breakfast
  • Method: Baked
Print Recipe

Ingredients

  • 1 egg
  • 1/4 cup Greek yogurt
  • 1/4 cup milk
  • 3 tablespoons vanilla protein powder
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 cup frozen berries
  • Butter or oil, for greasing

Instructions

  1. Preheat the oven to 350°F and grease an oven-safe, glass meal prep container with butter, oil, or cooking spray.
  2. Add the egg, Greek yogurt, and milk to the container and whisk until well combined.
  3. Add the protein powder, flour, and baking powder to the container and whisk again to combine with the egg mixture.
  4. Ensure the mixture is evenly spread across the container and sprinkle the berries on top.
  5. Transfer the container to the oven and bake for 25-30 minutes until the middle is set and the sides are golden brown. (You can test the doneness of the bowl by inserting a toothpick into the center; it is done when the toothpick comes out clean or with a few moist crumbs clinging to it.)
  6. Once baked, remove from the oven and allow to cool for 5 minutes before serving with maple syrup and additional toppings of your choice.
  7. To make them ahead of time, allow the bowls to cool completely, then cover with a lid and store them in the fridge for up to 4 days or in the freezer for up to 3 months.
Youtube video

Notes

To Use Egg Whites: Swap the egg for 1/4 cup egg whites in step #2.

To Use Almond Milk: Swap the milk for equal parts almond milk or non-dairy milk of your choice in step #2.

To Use Gluten-Free Flour: Swap the all-purpose flour for 1-to-1 gluten-free flour in step #3.

Nutrition

  • Serving Size: 1 bowl
  • Calories: 437 calories
  • Sugar: 10 grams
  • Fat: 10 grams
  • Carbohydrates: 53 grams
  • Fiber: 2 grams
  • Protein: 34 grams

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Probiotics 101: A Complete Guide

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Probiotics are living microorganisms that make up a healthy gut microbiome and support overall health. Here is a complete guide to probiotics: what they are, their health benefits, and the best sources.

Chalkboard with a stomach drawn in chalk with probiotic capsule supplements on top.

Table of contents

What are probiotics?

Probiotics are living microorganisms that consist mainly of bacteria, but also include yeast (1, 2). They primarily live in the body as part of the gut microbiome – a natural and complex ecosystem of microorganisms in your digestive tract – but also live in the skin, lungs, vagina, and urinary tract. While not all bacteria are beneficial (i.e., germs), good bacteria in the form of probiotics help restore the natural balance of microorganisms and support overall health.

Probiotics are identified based on their genus, species, and strain (3). For example, Lactobacillus (genus) rhamnosus (species) GG (strain). Common forms of probiotics include Bifidobacterium, Saccharomyces, Streptococcus, Enterococcus, Escherichia, and Bacillus, and the family Lactobacillaceae.

Probiotics are naturally present in fermented foods and also available as dietary supplements, which have been shown to offer several health benefits.

Health Benefits of Probiotics

Probiotics remain the focus of a great deal of scientific research, and the strongest evidence to date for probiotics is in the realm of digestive health. Probiotics have been shown to (4):

  • prevent antibiotic-associated diarrhea
  • increase H. pylori eradication rates
  • reduce the risk and duration of acute gastroenteritis
  • improve the symptoms of irritable bowel syndrome

Moreover, although research is ongoing and inconclusive, probiotics may also offer health benefits for immune function, cholesterol, oral health, mental health, obesity, and skin conditions (i.e., atopic dermatitis) (4, 5).

Infographic on the probiotics 101: what they are, their health benefits, and the sources.

Sources of Probiotics

Probiotics are naturally found in fermented foods and can be found in the form of probiotic supplements. The most common probiotic-rich foods include:

  • Yogurt (with live and active cultures)
  • Kefir
  • Sauerkraut
  • Tempeh
  • Kimchi
  • Pickles (fermented)
  • Buttermilk
  • Miso
  • Kombucha
  • Cheese (some)
  • Natto
  • Fermented veggies

In addition to probiotics, prebiotics are a form of non-digestible fibers that help to stimulate the growth or activity of probiotics in the body. Consuming prebiotic foods, such as onions, garlic, leeks, and oats, along with probiotic foods, can help to further increase the population of beneficial microorganisms in your gut.

Probiotic supplements are available in several forms, including:

  • Capsules
  • Tablets
  • Chews
  • Powders
  • Drops
  • Lozenges
  • Liquids

Probiotic supplements contain a single microbial strain or multiple strains combined, and dosages are usually reported as colony-forming units (CFUs). While the optimal dosage depends on the specific type of probiotic and the treatment goal, a range of 1 billion to 10 billion CFUs daily is typical (4).

Infographic with list of probiotic foods.

Side Effects of Probiotics

Probiotics are generally well tolerated, and there are currently no recommendations for or against their use by healthy people. However, for some individuals, reported side effects include increased gas, bloating, diarrhea, and abdominal pain (5).

In rare cases and in individuals with a weakened immune system or critical illness, published clinical trials have shown that supplementation with probiotics can lead to severe side effects, including fungal and bacterial infections (5).

Should you take probiotic supplements?

For most healthy individuals, probiotic supplements are not necessary. Consuming a balanced, whole-food-rich diet with adequate high-fiber foods and fermented foods can support a healthy gut microbiome.

For certain individuals with various health conditions, probiotic supplements may be beneficial. However, it’s important to note that different probiotic strains offer distinct, highly specific health benefits and, therefore, it’s best to work with a healthcare professional or registered dietitian to determine the best type for your goals.

FAQs

What do probiotics do for your body?

Probiotics support overall health and well-being by balancing the gut microbiome.

What are 5 probiotic foods?

Probiotics are naturally found in fermented foods such as yogurt, kefir, sauerkraut, kimchi, and tempeh.

How do you know if you need probiotics?

Everyone needs beneficial bacteria for overall health; however, it is best to consult with a healthcare provider to determine if you should take probiotic supplements.

The Bottom Line

Probiotics are live microorganisms that improve gut health and provide health benefits, including improved digestion, immune health, and potentially weight loss. They are naturally found in fermented foods and as dietary supplements. While most people do not require probiotic supplements, specific strains may have beneficial effects for certain health conditions.

Sheet Pan Beef Kebabs

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These sheet pan beef kebabs are perfect for a fuss-free, crowd-pleasing dinner. They are loaded with all of the spices and flavor of traditional kofte, but much quicker and easier to make.

Plate with a sheet pan beef kebab pita with garlic tahini sauce, sliced tomatoes, red onion, and parsley on top on a grey and white tea towel.

If you’re on social media, you’ve likely seen videos of the viral sheet pan baked kebabs, so I decided to jump on the trend and make my own version. Turns out the trend is worth the hype, because they are tender, juicy, and absolutely delicious!

Made on a single pan with pantry staples, this sheet pan beef kebab recipe is so easy to make and (arguably) just as good as takeout. Plus, the recipe makes plenty of servings, so you can whip them up for dinner tonight and enjoy leftovers for days to come.

Baking sheet with slices of sheet pan beef kebabs with bowls of parsley, tomato slices, and sliced red onion on the side with a plate of pitas.

Why You’ll Love Them

  • Made in One Pan – This one-pan recipe is quick and easy to prepare, and keeps clean-up to a minimum.
  • High in Protein – When served in a pita, each sheet pan beef kebab contains 45 grams of protein.
  • Feeds a Crowd – The recipe makes 8 servings, making it great for a family dinner or gathering.
Plate of lean ground beef, bowl of garlic tahini sauce, bowl of spices, tomato, red onion, garlic, parsley, and pitas on a white background.

Ingredients + Substitutions

  • Ground Beef – To make the kebab and add some protein. The recipe calls for lean ground beef, but you can use regular ground beef, ground lamb, or any ground meat you like.
  • Spices – A mixture of cumin, coriander, paprika, salt, and pepper to season the kebab mixture. You can use a store-bought spice blend if preferred. See the notes section of the recipe card for details.
  • Parsley – To add some freshness to the kebab recipe, a bit of fresh mint would also work well.
  • Onion + Garlic – To flavor the meat mixture. The recipe calls for a whole onion and garlic cloves, but you can use onion powder and garlic powder if preferred. See the notes section of the recipe card for details.
  • Pita Bread – To serve teh kebabs and add some complex carbohydrates.
  • Tomato – To add some veggies. I opted to add a simple slice of tomato to my pita, but you could make a cucumber tomato salad if preferred.
  • Red Onion – To add some color and texture. Pickled red onion would also work well.
  • Tahini Sauce – To add some flavor and healthy fats. The recipe calls for a homemade garlic tahini sauce, but homemade or store-bought tzatziki would also work well.
Glass bowl with lean ground beef, minced onion, minced garlic, chopped parsley, and spices on a white background.
Glass bowl with beef mixture on a white background.

Dietary Adaptions

To Make them Gluten-Free: Use gluten-free pita bread.

To Make them Dairy-Free: No adaptations are needed; this recipe is dairy-free.

Slices of beef kebabs on a sheet pan.

Red’s Nutrition Tip

While ground beef is sometimes considered an unhealthy choice, it’s actually a great source of protein, fat, and micronutrients, particularly iron and zinc. Moreover, lean ground beef is one of the leanest cuts of beef, making it a great way to increase protein intake without overly increasing calorie intake, particularly if you’re trying to create a calorie deficit.

Serving Suggestions

These sheet pan beef kebabs are a good source of protein and fat. By serving them with a source of carbohydrate, such as pita bread, you can make them a more balanced meal. They can also be adapted to suit your personal calorie or macro needs. For example:

  • To make them higher in protein, use extra lean ground beef.
  • To make it lower in fat, use extra lean ground beef or swap the beef for ground turkey or chicken.
  • To make them higher in fiber, serve them on whole-wheat pita bread and/or top them with some roasted vegetables.
Beef kebab pita wrap on a plate with tomatoes, red onion, parsley, and tahini sauce.

Storage + Reheating

To Refrigerate: Allow the beef to cool completely, then transfer it to an airtight container and store it in the fridge for up to 4 days.

To Freeze: Once cooled, transfer the beef kebabs to an airtight container and store them in the freezer for up to 3 months.

To Reheat: Once thawed, the beef kebabs can be reheated in the oven at 350°F for 5-10 minutes or in the microwave for 1-2 minutes.

More Beef Recipes:

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Plate with a sheet pan beef kebab pita with garlic tahini sauce, sliced tomatoes, red onion, and parsley on top on a grey and white tea towel.

Sheet Pan Beef Kebabs

Author: Stephanie Kay

This sheet pan beef kebab recipe is perfect for a quick and easy crowd-pleasing meal. Serve them in a warm pita with toppings of your choice for a healthy and delicious dinner.

  • Author: Stephanie Kay
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 8 servings 1x
  • Category: Dinner
  • Method: Baked
Print Recipe

Ingredients

Beef Kebabs:

  • 2 pounds lean ground beef
  • 1 yellow onion, minced
  • 4 cloves garlic, minced
  • 1/2 cup parsley, finely chopped
  • 1 tablespoon smoked paprika
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 teaspoon ground cinnamon
  • 2 teaspoons salt
  • 1 pinch black pepper

To Serve:

  • 8 pitas
  • 2 tomatoes, thinly sliced
  • 1/2 red onion, thinly sliced
  • 1/2 cup fresh parsley, roughly chopped
  • 1/2 cup garlic tahini sauce (optional)

Instructions

  1. Preheat the oven to 425°F and line a baking sheet with parchment paper or grease it with olive oil.
  2. In a large bowl, add the ground beef, minced onion, minced garlic, chopped parsley, paprika, cumin, coriander, cinnamon, salt, and pepper. Using your hands, mix until well combined.
  3. Transfer the meat mixture to the lined baking sheet and, using your hands, gently press and spread it across the entire pan into a rectangle shape roughly 1/2-inch thick.
  4. Using a butter knife or bench scraper, slice the kebab mixture widthwise on the baking sheet into 8 evenly sized strips.
  5. Transfer the baking sheet to the oven to bake for 10 minutes or until the meat is fully cooked. If you want a crispy finish, turn the oven to broil for the final 2-3 minutes.
  6. Once cooked, remove the baking sheet from the oven and allow the beef to rest for 5 minutes. Then use a sharp knife or spatula to completely separate the beef kebab strips.
  7. To serve, fill a warm pita with beef kebab, tomato, red onion, parsley, and tahini sauce.
  8. Any leftover beef kebabs can be cooled and stored in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months.

Notes

To Use Ground Lamb: Swap the ground beef for equal parts ground lamb in step #2.

To Use a Spice Blend: Omit the paprika, cumin, coriander, and cinnamon, and use 2 tablespoons of Middle Eastern spice blend in step #2 instead.

To Use Onion Powder: Swap the onion for 1 teaspoon of onion powder in step #2.

To Use Garlic Powder: Swap the garlic cloves for 2 teaspoons of garlic powder in step #2.

Nutrition

  • Serving Size: 1 kebab in pita
  • Calories: 482 calories
  • Sugar: 4 grams
  • Fat: 21 grams
  • Carbohydrates: 45 grams
  • Fiber: 6 grams
  • Protein: 33 grams

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Chicken Spring Roll Bowls

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These chicken spring roll bowls with peanut sauce are everything you love about fresh spring rolls turned inside out. They are easy to make, high in protein, and absolutely delicious!

Two chicken spring roll bowls with bowls of peanut sauce, green onions, and fresh herbs on the side with gold cutlery and a white and beige checkered tea towel on the side.

I don’t know about you, but I love spring rolls. They are fresh, filling, and the creamy peanut sauce makes them oh-so-delicious! Unfortunately, the wrapping can make them a bit tedious to make, but fortunately, you can make this simpler deconstructed version that is, arguably, just as delicious.

This chicken spring roll bowl recipe is perfect for a quick summer meal and something the whole family can enjoy. You can serve them as designed or create a little build-your-own-bowl buffet so everyone can make their own bowl just the way they want it.

Close up of a chicken spring roll bowl.

Why You’ll Love Them

  • Quick and Easy – Ready in 30 minutes, these spring roll bowls are perfect for a quick and healthy weeknight dinner.
  • High in Protein – The combination of chicken and peanuts ensures each bowl contains nearly 40 grams of protein per serving.
  • Full of Flavor – The homemade peanut sauce fills the bowls with flavor in every bite.
Plate of chicken breasts, vermicelli noodles, with bowls of peanuts, brown sugar, soy sauce, peanut butter, rice vinegar, and shredded carrots with garlic cloves, lettuce, fresh herbs, bell pepper, and cucumber on a white background.

Ingredients + Substitutions

  • Chicken – To add some protein to the bowls. The recipe calls for boneless, skinless chicken breasts, but you can use boneless, skinless chicken thighs if preferred. You can also use rotisserie chicken or leftover shredded chicken if desired. See the notes section of the recipe card for details.
  • Rice Noodles – To add some complex carbohydrates. The recipe calls for vermicelli noodles, as they are most commonly used in spring rolls, but you can use any rice noodles you like.
  • Veggies – To add some color, crunch, and micronutrients. The recipe calls for a combination of romaine lettuce, carrots, bell pepper, cucumber, and green onions, but red or green cabbage would also work well.
  • Peanut Butter – To make the peanut sauce and add some more protein and healthy fats.
  • Soy Sauce – To flavor the peanut sauce. You can use regular or low-sodium soy sauce.
  • Sesame Oil – To add some flavor and healthy fats. I used regular sesame oil, but you can use toasted sesame oil if preferred.
  • Brown Sugar – To add a hint of sweetness to the sauce, honey or maple syrup will also work.
  • Rice Vinegar – To add some acidity to the peanut sauce, lime juice will also work well. See the notes section of the recipe card for details.
  • Garlic – To flavor the recipe. The recipe calls for garlic cloves, but garlic powder will also work well. See the notes section of the recipe card for details.
  • Red Pepper Flakes – To add a bit of heat, although optional. Chili paste and hot sauce would also work well.
  • Fresh Herbs – To serve, although optional.
  • Peanuts – To serve, although optional.
A small bowl of peanut sauce with a bottle of sesame oil and bowls of creamy peanut butter, soy sauce, rice vinegar, brown sugar, and peanuts on the side on a white background.

Dietary Adaptions

To Make them Gluten-Free: Swap the regular soy sauce for certified gluten-free soy sauce, tamari, or coconut aminos.

To Make them Dairy-Free: No adaptations are needed; this recipe is dairy-free.

Cast-iron skillet with two cooked chicken breasts.

Red’s Nutrition Tip

If you want to make this recipe peanut-free, you can swap the peanut butter for almond butter. While peanut butter is slightly higher in protein and fiber, almond butter contains less sugar and more micronutrients per serving.

Serving Suggestions

These bowls are a balanced meal with protein, carbohydrates, fiber, and fat. They can be enjoyed as is or adapted to suit your personal calorie or macro needs. For example:

  • To make them higher in protein, add an additional 1/2 pound of chicken breasts ot the recipe and/or add some edamame to the bowls.
  • To make them lower in carbohydrates, swap the rice noodles for zucchini noodles.
  • To make them higher in fiber, add more carrots and/or additional high-fiber vegetables such as snap peas, green peas, or broccoli.
  • To make them lower in fat, use low-fat peanut butter.
Two spring roll bowls with grilled chicken with peanut sauce and chopped peanuts on top with cutlery and a tea towel on the side.

Storage + Reheating

To Refrigerate: Once cooled, the chicken, rice noodles, and vegetables can be stored together or in separate airtight containers in the fridge for up to 4 days. The peanut sauce can be stored in a separate container or jar for up to 1 week.

To Freeze: Once cooled, the cooked chicken, rice noodles, and peanut sauce can be stored in separate airtight containers in the freezer for up to 3 months. The vegetables cannot be frozen.

To Reheat: Once thawed, the grilled chicken and noodles can be reheated in the microwave for 1-2 minutes before adding them to the bowls. The bowls can also be enjoyed cold.

More Chicken Bowls:

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Two chicken spring roll bowls with bowls of peanut sauce, green onions, and fresh herbs on the side with gold cutlery and a white and beige checkered tea towel on the side.

Chicken Spring Roll Bowls

Author: Stephanie Kay

These chicken spring roll bowls are ready in 30 minutes, high in protein, and full of flavor. Enjoy them as a quick dinner or meal prep idea for a healthy lunch.

  • Author: Stephanie Kay
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 bowls 1x
  • Category: Dinner
  • Method: Stovetop
Print Recipe

Ingredients

Bowls:

  • 1 tablespoon olive oil
  • 1 pound chicken breast, boneless, skinless
  • 8 ounces vermicelli noodles, or rice noodles of choice
  • 1 head romaine lettuce, thinly sliced
  • 1 large carrot, julienned
  • 1 yellow bell pepper, julienned
  • 1/2 English cucumber, thinly sliced
  • 2 green onions, thinly sliced
  • 1/4 cup peanuts, roughly chopped (optional)
  • 1/2 cup cilantro, mint, and/or Thai basil, roughly chopped

Peanut Sauce:

  • 1/2 cup peanut butter
  • 2 tablespoons soy sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 clove garlic, minced or grated
  • 2 tablespoons hot water, plus more as needed

Instructions

  1. In a medium bowl, jar, or small food processor, add all of the sauce ingredients: peanut butter, soy sauce, brown sugar, rice vinegar, sesame oil, minced garlic, and water, and whisk or blend until well combined. Taste and adjust seasoning with salt and texture with additional water as needed. You want the sauce to be creamy and pourable, but not too thick.
  2. Place the chicken breasts on a cutting board and season with salt and pepper on both sides.
  3. In a large pan or cast-iron skillet, warm the olive oil on medium-high heat, add the chicken breasts, and cook for 5-6 minutes per side until cooked through or they’ve reached an internal temperature of 165°F. Once cooked, transfer the cooked chicken to a plate and allow them to rest for 5 minutes. Once rested, slice the chicken breasts into thin strips.
  4. Bring a large pot of water to a boil, add the vermicelli noodles, and cook for 2-3 minutes, or as per package directions. Drain water and set noodles aside.
  5. Once everything is ready, assemble the bowls. Fill the bottom of each bowl with chopped lettuce and top with vermicelli noodles, sliced chicken, carrots, bell pepper, cucumber, green onions, fresh herbs, and top with a drizzle of peanut sauce and chopped peanuts.
  6. Any leftover chicken and peanut sauce can be stored in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months.
Youtube video

Notes

To Use Rotisserie Chicken: Swap the chicken breasts for 2 cups of cubed rotisserie chicken, skip steps #2 and #3 , and use it in step #5 instead.

To Use Honey or Maple Syrup: Swap the brown sugar for equal parts honey or maple syrup in step #1.

To Use Garlic Powder: Swap the garlic cloves for 1 teaspoon garlic powder in step #1.

To Use Lime Juice: Swap the rice vinegar for equal parts fresh lime juice in step #1.

Nutrition

  • Serving Size: 1 bowl
  • Calories: 644 calories
  • Sugar: 11 grams
  • Fat: 25 grams
  • Carbohydrates: 67 grams
  • Fiber: 8 grams
  • Protein: 39 grams

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12 Foods High in Vitamin A

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Vitamin A is an essential micronutrient that plays many vital roles in the human body. It is naturally present in animal products, plant foods, and certain supplements. Here is a list of foods high in vitamin A that you can add to your diet today.

Chalkboard with vitamin A written on it with tofu, milk, egg yolk, broccoli, apricots, carrots, bell pepper, pumpkin, squash, and parsley on a grey background.

Table of contents

What is vitamin A?

Vitamin A is a fat-soluble vitamin and an essential micronutrient. The human body cannot produce vitamin A and, therefore, it must be obtained through food. Vitamin A is naturally present in certain animal and plant foods, added to others, and also available as a dietary supplement.

There are two forms of vitamin A: preformed vitamin A, also known as retinoids, and provitamin A, also known as carotenoids (1).

  • Preformed vitamin A (retinoids) is the active form of vitamin A and the form that the body can use immediately. It is readily absorbed and is found in animal foods, such as oily fish, organ meats, dairy products, and eggs.
  • Provitamin A (carotenoids) is the precursor form of vitamin A. The body must convert it into active retinol before it can be utilized, and some forms act as antioxidants, namely beta-carotene. It is found in plant foods, such as orange and yellow vegetables, green leafy vegetables, and in dietary supplements as retinyl acetate or retinyl palmitate (preformed vitamin A), beta-carotene (provitamin A), or a combination of preformed and provitamin A.

Health Benefits of Vitamin A

Vitamin A plays a vital role in immune system function, growth and development, and reproduction (2, 3, 4). It is also critical for maintaining healthy vision and for the formation and maintenance of the heart, lungs, and other organs.

While vitamin A deficiency is rare in the US and Canada, it is common in many developing countries, particularly in young children. Symptoms of vitamin A deficiency include night vision problems, dry skin, hair loss, anemia, and an increased risk of respiratory diseases and infections (2).

How much vitamin A do you need?

The current Recommended Dietary Allowance (RDA) for vitamin A varies by age and life stage (5):

  • Birth to 6 months: 400 mcg RAE/day
  • Infants 7-12 months: 500 mcg RAE/day
  • Children 1-3 years: 300 mcg RAE/day
  • Children 4-8 years: 400 mcg RAE/day
  • Children 9–13 years: 600 mcg RAE/day
  • Boys 14-18 years: 900 mcg RAE/day
  • Girls 14-18 years: 700 mcg RAE/day
  • Men 19+ years: 900 mcg RAE/day
  • Women 19+ years: 700 mcg RAE/day
  • Pregnant Teens: 750 mcg RAE/day
  • Pregnant Women: 770 mcg RAE/day
  • Breastfeeding Teens: 1,200 mcg RAE/day
  • Breastfeeding Women: 1,300 mcg RAE/day

Can you take too much vitamin A?

Yes, high intakes of some forms of vitamin A can be harmful. The tolerable upper intake level (UL) of vitamin A is 3,000 mcg for adults, 2,800 mcg for teens, and ranges from 600-900 mcg for infants and children (5).

While the risk of consuming too much vitamin A from food is unlikely, it is possible to get too much preformed vitamin A from supplements or medications. Excessive vitamin A intake can cause headache, blurred vision, nausea, dizziness, muscle aches, and problems with coordination.

Are any foods fortified with vitamin A?

Yes, some processed foods are fortified with vitamin A. In the US and Canada, many breakfast cereals, juices, low-fat dairy products, and dairy alternatives, such as soy milk, are fortified with retinol (preformed vitamin A).

Infographic of foods high in vitamin A.

List of Foods High in Vitamin A

Here is a list of foods rich in vitamin A.

1. Liver

Liver is one of the best sources of vitamin A, specifically preformed vitamin A. It contains well over your daily requirement in a single serving, and is also a good source of iron, vitamin B12, copper, zinc, and selenium. While all forms of liver contain vitamin A, beef liver is the most concentrated source, and pâté, the spreadable paste made of ground liver, is also a good source. A 3-ounce serving of beef liver contains 4,227 mcg of vitamin A (6).

2. Tuna

Tuna is another animal food rich in preformed vitamin A; however, the exact amount varies by tuna type. Fresh fillets of bluefin tuna have a very high concentration, yielding over 80% of the daily value, while canned tuna, such as Yellowfin, Skipjack, and Albacore, yields about 1% to 10% of the daily value (7). Tuna is also a very lean source of protein, making it one of the best high-protein, low-calorie foods. A 3-ounce serving of bluefin tuna contains 557 mcg of vitamin A (8).

3. Mackerel

Mackerel is one of the most nutrient-rich foods, as it’s a great source of protein, vitamin D, vitamin B12, magnesium, selenium, and omega-3 fatty acids. These small but mighty fish can be prepared in many ways, as fresh mackerel can be grilled, pan-fried, or smoked, while canned mackerel can be used in salads or spreads. A 3-ounce serving of mackerel contains 281 mcg of vitamin A (9).

4. Eggs

Eggs are another food rich in vitamin A. Like other animal products, eggs contain preformed vitamin A, which is found strictly in the yolk. Egg whites contain virtually no vitamin A. A serving of 2 large eggs contains 181 mcg of vitamin A (10).

5. Butter

Butter is a good natural source of vitamin A. Because vitamin A requires fat to be absorbed, the natural milk fats in butter make it an ideal delivery system for the body. While often demonized, the saturated nature of butter also makes it one of the best cooking fats and a good source of other fat-soluble vitamins D, E, and K2. A 1-tablespoon serving of butter contains 97 mcg of vitamin A (11).

6. Cheese

Full-fat and hard cheeses retain a significant amount of the milk’s original fat, making them excellent sources of vitamin A. Although the concentration of vitamin A content varies by cheese type and serving size, ricotta cheese, cheddar cheese, and Roquefort cheese (blue cheese) contain 10%-30% of the daily value. A 1/4-cup serving of ricotta cheese contains 82 mcg of vitamin A (12).

7. Carrots

Carrots are the best source of provitamin A, primarily in the form of beta-carotene. It’s best to consume carrots with a source of healthy fat, such as olive oil, butter, or ghee, to increase absorption. Carrots can be consumed raw, steamed, boiled, roasted, or juiced for maximum concentration. A 1-cup serving of carrots contains 1,069 mcg of vitamin A (13).

8. Sweet Potato

Sweet potatoes are another root vegetable rich in vitamin A. Unlike white potatoes, sweet potatoes have a bright orange pigment, which comes from beta-carotene and acts as an antioxidant. A 1-cup serving of sweet potato contains 943 mcg of vitamin A (14).

9. Butternut Squash

The vibrant orange flesh of butternut squash makes it a good source of beta-carotene and provitamin A. While most orange winter squash are rich in vitamin A, including varieties such as hubbard, kabocha, and acorn, summer squash with pale-fleshed varieties, like zucchini and yellow crookneck, are far less concentrated. Squash is also an excellent source of dietary fiber and potassium. A 1-cup serving of butternut squash contains 745 mcg of vitamin A (15).

10. Pumpkin

As a form of squash, pumpkin is also a good source of vitamin A. It’s also a great source of complex carbohydrates, fiber, magnesium, and potassium. Edible pumpkin can be roasted, steamed, or boiled and enjoyed as a side dish, added to casseroles, or blended into soup. If opting for canned versions, be sure to read the label carefully to ensure you’re choosing pumpkin puree and not pumpkin pie filling, which has added sugar and spices. A 1-cup serving of pumpkin contains 494 mcg of vitamin A (16).

11. Cantaloupe

Cantaloupe is the fruit highest in vitamin A, as its yellow-orange flesh makes it a good source of beta carotene. It’s also one of the most hydrating foods, with a water content of approximately 90%. A 1-cup serving of cantaloupe contains 371 mcg of vitamin A (17).

12. Red Peppers

Red bell peppers are the peppers highest in vitamin A. They also happen to be the best source of vitamin C and a good source of vitamin E. They can be eaten as a snack with hummus, in a salad with dressing, or in a stir fry with some oil to add fat and make their vitamin A more absorbable. A 1-medium serving of sweet red pepper contains 187 mcg of vitamin A (18).

Ranking of Foods High in Vitamin A

Here is a ranking of the best sources of vitamin A per recommended serving size.

SourceServing SizeVitamin A per Serving
Foods High in Preformed Vitamin A
Liver, beef3 ounces4,227 mcg
Tuna, steak3 ounces557 mcg
Pâté, chicken liver1 ounce281 mcg
Mackerel, king3 ounces185 mcg
Eggs2 eggs181 mcg
Butter1 tablespoon97 mcg
Cheese, ricotta1/4 cup82 mcg
Cheese, goat, soft1 ounce82 mcg
Yogurt, whole milk3/4 cup82 mcg
Milk, whole1 cup80 mcg
Clams3 ounces77 mcg
Trout3 ounces71 mcg
Oysters3 ounces69 mcg
Cheese, parmesan1 ounce59 mcg
Salmon3 ounces37 mcg
Herring3 ounces26 mcg
Foods High in Provitamin A
Carrots1 cup1,068 mcg
Sweet potatoes1 cup943 mcg
Butternut squash1 cup745 mcg
Pumpkin1 cup494 mcg
Cantaloupe 1 cup371 mcg
Red peppers, sweet1 medium187 mcg
Apricots1 cup149 mcg
Grapefruit1 cup134 mcg
Swiss chard1 cup110 mcg
Spinach1 cup85 mcg
Mango1 cup76 mcg
Kale1 cup43 mcg
Pistachio1 ounce7 mcg
Broccoli1 cup6 mcg

All nutrition data is based on FoodData Central.

Do you need a vitamin A supplement?

Vitamin A is available in stand-alone supplements and most multivitamins, and can be beneficial for certain individuals to ensure they are getting enough vitamin A. It is best to work with a healthcare provider or registered dietitian to determine if a vitamin A supplement is best for you.

FAQs

What food has the most vitamin A?

Liver is the food with the most vitamin A.

How can I increase vitamin A levels?

Consuming a diet with foods rich in vitamin A is the best way to increase your intake.

Which fruits and vegetables have the most vitamin A?

Carrots, sweet potatoes, cantaloupe, and apricots are the fruits and vegetables with the most vitamin A.

The Bottom Line

Vitamin A is a fat-soluble vitamin and an essential micronutrient. Preformed vitamin A is the most absorbable form and exists in animal foods, particularly liver and fatty fish, while provitamin A is the precursor form and exists in plant foods, particularly fruits and vegetables with orange pigment.

Grilled Halloumi and Vegetable Skewers

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Filled with colorful veggies, these grilled halloumi and vegetable skewers are perfect for grilling season. They can be enjoyed on their own, on a bed of couscous, or in a pita with tzatziki sauce for a delicious lunch or dinner.

Grilled halloumi and vegetables skewers on a plate with parchment paper on a wood cutting board with a bowl of couscous, parsley, olive oil, and a white and grey striped tea towel on the side.

I don’t know about you, but when the weather warms up, I’m constantly looking for easy grilling recipes. Instead of turning on the oven, I want something I can pull together quickly, without compromising nutrition or flavor, and these grilled halloumi skewers with vegetables are exactly that.

Covered in a simple Greek-inspired marinade, these halloumi veggie skewers are as easy to prep as they are delicious to eat. And the best part is, leftovers keep well in the fridge, so you can grill up a double or triple batch and enjoy the warm or cold for days to come.

A large white plate with grilled halloumi and vegetable skewers on a bed of couscous with lemon wedges on the side and silver cutlery.

Why You’ll Love Them

  • Quick and Easy – Prepped and ready in under 30 minutes, they are perfect for a simple summer dinner.
  • Full of Protein – Halloumi is one of the highest protein cheeses.
  • Full of Veggies – Each skewer is loaded with colorful grilled veggies.
  • Versatile – The halloumi and grilled vegetable skewers can be enjoyed on their own, with some couscous, in a salad, or in pita bread.
Plate of halloumi cheese, bowl of olive oil, bowl of cherry tomatoes, jar or oregano, with garlic cloves, bell peppers, red onion, lemon, and zucchini on a white background.

Ingredients + Adaptations

  • Halloumi Cheese -To make the skewers and add some vegetarian protein.
  • Vegetables – The recipe calls for a mixture of zucchini, bell peppers, red onion, and cherry tomatoes, but you can use any combination you like. Mushrooms, eggplant, and asparagus would also work well.
  • Olive Oil – To make the marinade and add some healthy fats. You can use regular or extra-virgin olive oil.
  • Lemon Juice – To balance the flavors in the marinade. I used fresh lemon juice, but you can use bottled lemon juice or red wine vinegar if preferred. See the notes section of the recipe card for details.
  • Garlic – To add some flavor to the marinade. The recipe calls for garlic cloves, but you can use garlic powder if preferred. See the notes section of the recipe card for details.
  • Oregano – To add some flavor. The recipe calls for dried oregano, but you can use fresh oregano if preferred. See the notes section of the recipe card for details.
  • Salt and Pepper – To season.

Dietary Adaptions

To Make them Gluten-Free: No adaptations are needed; this recipe is gluten-free.

To Make them Dairy-Free: This recipe cannot be made dairy-free.

Grid of 4 images with a glass bowl of marinade; a glass bowl with marinated vegetables; a glass bowl with uncooked halloumi and vegetable skewers on a plate; and a grill pan with grilled vegetable and halloumi skewers.

Red’s Nutrition Tip

The halloumi veggie skewers are a good meatless meal since halloumi is one of the highest-protein cheeses. It’s also a good source of calcium and sodium; however, you can use a low-sodium version if you’re trying to reduce your sodium intake.

Serving Suggestions

These grilled veggie and halloumi skewers are a good source of protein and fat. To make them a more balanced meal, I suggest serving them with a source of complex carbohydrates and fiber. They can also be adapted to suit your personal calorie or macro needs. For example:

  • To make them higher in protein, add some cubed chicken, shrimp, or tofu to the skewers.
  • To make them higher in carbs, serve them with couscous or pita bread.
  • To make them lower in fat, use a light or low-fat halloumi cheese.
Close of up grilled veggie and halloumi skewers with couscous, tzatziki, and lemon wedges.

Storage + Reheating

To Refrigerate: Once cooled, transfer the halloumi and veggie kabobs to an airtight container and store them in the fridge for up to 4 days.

To Freeze: The skewers cannot be frozen.

To Reheat: The skewers can be reheated in the oven at 350°F for 5-10 minutes or in the microwave for 1-2 minutes.

More Halloumi Recipes:

Print
Grilled halloumi and vegetables skewers on a plate with parchment paper on a wood cutting board with a bowl of couscous, parsley, olive oil, and a white and grey striped tea towel on the side.

Grilled Halloumi and Vegetable Skewers

Author: Stephanie Kay

These grilled halloumi skewers are a great addition to the grill at any summer BBQ. You can enjoy them on their own, on top of couscous, in a salad, or wrapped in a pita.

  • Author: Stephanie Kay
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 6 skewers 1x
  • Category: Dinner
  • Method: Grilled
  • Diet: Vegetarian
Print Recipe

Ingredients

Skewers:

  • 2 (8-ounce) blocks halloumi
  • 2 small zucchini
  • 2 bell peppers, any color
  • 1/2 red onion
  • 1 cup cherry tomatoes
  • Skewers, wooden or metal

Marinade:

  • 1/4 cup olive oil
  • 1/2 lemon, juiced
  • 2 cloves garlic, minced
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1 pinch black pepper

Instructions

  1. If using wooden skewers or bamboo skewers, soak them in cold water for 10-30 minutes before using them. This helps to ensure they do not burn on the grill. Metal skewers do not need any preparation.
  2. On a cutting board, using a sharp knife, cut the halloumi cheese into 1-inch cubes, slice the zucchini into 1/4-inch rounds, and cut the bell peppers and red onion into 1-inch squares. Set aside.
  3. In a large bowl, add the olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper, and whisk until well combined.
  4. Add the sliced zucchini, bell peppers, red onion, and cherry tomatoes to the bowl of marinade, and gently toss until well coated.
  5. Thread the cubes of halloumi and marinated veggies onto skewers, alternating between them as desired, until all of the cheese and vegetables have been used. Brush any excess marinade onto the skewers.
  6. Heat a grill or stovetop grill pan to medium-high heat, and lightly brush the grill grates with oil.
  7. Add the skewers to the preheated grill and cook for 2-3 minutes per side or until the veggies are tender and the cheese has grill marks.
  8. Once cooked, the skewers can be served immediately or cooled and stored in an airtight container in the fridge for up to 4 days.
Youtube video

Notes

To Use Red Wine Vinegar: Swap the lemon juice for 1 tablespoon red wine vinegar in step #3.

To Use Garlic Powder: Swap the garlic clove for 1 teaspoon garlic powder in step #3.

To Use Fresh Oregano: Swap the dried oregano for 1 1/2 teaspoons of fresh oregano in step #3.

Nutrition

  • Serving Size: 1 skewer
  • Calories: 405 calories
  • Sugar: 4 grams
  • Fat: 34 grams
  • Carbohydrates: 7 grams
  • Fiber: 2 grams
  • Protein: 20 grams

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12 Healthy Road Trip Snacks

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Whether you’re heading to the beach, to the mountains, or to visit family for a long weekend, snacks are essential to a good road trip. However, opting for greasy fast food and sugary gas station treats can leave you feeling tired and sluggish. So here is a list of healthy road trip snacks you can pack for your next adventure.

Meal prep container with baby carrots, cucumber, cherry tomatoes, and radishes with a small container of trail mix on a grey tea towel with a container of strawberries in the background and a loaf of bread and apple on the side.

Table of contents

Hitting the open road brings a sense of joy and adventure, but if you’re not prepared, you can find yourself at the gas station, grabbing not-so-healthy snacks, or pulling into the drive-thru ordering a burger and fries. Fortunately, doing a little meal prep before you leave the house can help save money and support your calorie and macro goals at the same time.

Generally speaking, the best road trip snacks are portable, non-messy, and packed with protein and fiber. Opting for high-protein snacks during road trips can help to provide steady and sustained energy, while a high-fiber snack can help to keep you full and avoid overeating.

Infographic of healthy road trip snacks.

Healthy Snacks for a Road Trip

Here is a list of healthy snack ideas you can pack for your next road trip.

1. Fresh Fruits

Fruit is one of the best healthy snacks for a road trip. Not only is fresh fruit a good source of fiber and one of the most hydrating foods, but it’s easy to pack and transport. While all fruit makes a healthy road trip snack, fresh produce that comes in its own natural skin tends to travel best, such as apples, pears, bananas, and oranges, as they are less prone to damage or being smushed at the bottom of your bag.

That said, finger fruits that don’t require peeling, like grapes and blueberries, are great for kids and also travel well when stored in a small container. And, if you need something even less messy and more kid-friendly, fruit pouches and dried fruit are just as nutritious.

2. Trail Mix

If you love a sweet-and-salty snack, trail mix is a great option, and it’s easy to eat with one hand while driving. While not all trail mix is created equal, as some store-bought versions are loaded with added sugar and salt, it’s easy to find healthy trail mix in most stores, and you can easily make your own at home.

The key to a healthy trail mix is combining high-protein nuts with high-protein seeds and just enough dried fruit or dark chocolate chips to give it a hint of sweetness. While almost any nuts or seeds can work in a trail mix, almonds, cashews, peanuts, sunflower seeds, and pumpkin seeds work particularly well. In addition to being a good source of protein and healthy fats, they are rich in fiber, which helps balance your blood sugar and keep you full.

3. Hard-Boiled Eggs

While I wouldn’t suggest packing them for a plane trip, hard-boiled eggs are a healthy snack for car road trips. You can prep a bunch ahead of time, peel them, season them with a bit of salt and pepper, and store them in an airtight container in your bag for a high-protein snack for later.

Pre-packaged hard-boiled eggs are also easy to find in many gas stations and grocery stores, so they are something you can grab on the road and eat along with some fresh fruit for a well-balanced snack with protein, fat, carbohydrates, and fiber.

4. Beef Jerky

Beef jerky and meat sticks are perfect for road trips as they are a great source of protein and highly portable. Because beef jerky is dehydrated, it does not require refrigeration; you can simply toss it in your bag, and it will easily last the whole trip.

That said, not all meat sticks and jerky are created equal, so it’s best to read the ingredients and opt for versions with low sugar, minimal sodium, and recognizable whole-food ingredients. Moreover, if you want a low-fat and low-calorie option, reach for turkey sticks instead of beef.

5. Hummus and Veggies

Hummus and veggies are a healthy snack combo loaded with plant-based protein, healthy fats, fiber, and micronutrients. While it can get a little messy, when properly packed, it’s perfect for a road trip.

To minimize mess, choose sturdy, bite-sized vegetables that do not require cutting in the car, such as baby carrots, snap peas, celery sticks, mini bell peppers, and/or cherry tomatoes, and use single-serving hummus or store it in a tight container. If you want something a little more filling, add some lightly salted pretzels or whole-grain crackers.

6. Yogurt

Although yogurt does require refrigeration and may not work for a long road trip, it’s great for short trips or if you’re looking to eat shortly after leaving the driveway. Both regular and Greek yogurt are good sources of protein and probiotics, particularly unflavored versions, which can help to keep you satiated and full and support digestion while you travel.

Pre-portioned, packaged yogurt cups are probably the best way to travel with yogurt, although you’ll need to bring some spoons, and yogurt tubes are a good option for kids. If you know you’re going to be in the jar for a while, simply throw some ice packs in a small cooler, and your yogurt will last for several hours or up to half a day.

7. Nut Butter

Be it peanut butter or almond butter, nut butter is a great snack for a road trip. Nut butters are good sources of protein, healthy fats, and fiber, providing sustained, slow-burning energy without requiring any refrigeration.

You can pack nut butters into a small container before hitting the road or find single-serve packs at certain coffee shops (i.e., Starbucks) during pit stops. They can be enjoyed on their own for a mess-free snack, or paired with whole-grain crackers or fruit, like apples or bananas, to add some complex carbohydrates and create a more satiating and satisfying snack.

8. Cheese Sticks

Cheese sticks make great road trip snacks since they are pre-packaged and pre-portioned. A single cheese stick can provide up to 7 grams of protein per serving and offer a concentrated dose of calcium.

They are also mess-free, so you don’t have to worry about crumbs between the seats, and their single-serving nature can help to practice portion control at the same time. Not to mention, unlike eggs and tuna pouches, they have a neutral scent, which helps to keep the car smelling fresh.

9. Popcorn

Popcorn is another good road trip snack. It’s lightweight, affordable, and offers a similar salty and satisfying crunch as potato chips, but with more nutrition. Since popcorn is a whole grain, it’s high in fiber while being low in calories, particularly when opting for lightly buttered versions.

Popcorn is also one of the most filling foods and a low-calorie, high-volume food that allows you to eat a large portion and keep your hands busy without ruining your nutritional goals. It’s also naturally gluten-free, making it something everyone can enjoy.

10. Roasted Chickpeas

Roasted chickpeas are also a good road trip snack idea. Typically made from chickpeas, cooking oil, and salt, they offer a combination of vegetarian protein and fiber with a crunchy bite.

Plus, homemade roasted chickpeas are simple to whip up and customize with whatever sweet or savory seasonings you crave. Don’t have time to bake a batch before hitting the road? Look for them next to the potato chips at local convenience stores.

11. Bars

Granola bars are easy to transport, mess-free, and shelf-stable, making them great for a road trip. That said, not all granola bars are healthy options, as some contain as much added sugar as a candy bar, so it’s best to read the label and opt for versions made with whole food ingredients and limited sugar.

In addition to granola bars, protein bars are also a good road trip snack and easily found in grocery stores, gas stations, train stations, and airports. Like granola bars, the best protein bars are made with whole food ingredients, have a low sugar content, and contain at least 10 grams of protein.

12. Homemade Muffins

While muffins from grocery stores or coffee shops are not always the most nutritious options, as they are often extra-large and loaded with added sugar and refined oils, homemade muffins can be a very healthy choice for road trips. They are naturally portion-controlled, easy to hold, and, when made with whole food ingredients, can be a good source of complex carbohydrates and fiber.

My blueberry banana muffins, apple carrot muffins, and mixed berry muffins are particularly healthy versions and kid-friendly. More ideas of healthy homemade road trip snacks include banana bread bites, no-bake granola bars, peanut butter protein bars, and almond butter rice crispy bars.

The Bottom Line

A healthy road trip snack is portable, mess-free, made of whole food ingredients, and high in protein and fiber. Some of the best options include fresh fruits, trail mix, hard-boiled eggs, beef jerky, hummus and veggies, yogurt, nut butter, cheese sticks, popcorn, roasted chickpeas, granola and protein bars, and homemade baked goods.

 

Roasted Cauliflower Salad

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Filled with spiced roasted cauliflower, chickpeas, raisins, pickled onions, and fresh parsley, this roasted cauliflower salad is equally delicious and nutritious. It works well as a light main course or hearty side dish for lunch or dinner.

Close of up a beige speckled bowl filled with roasted cauliflower salad with a serving spoon.

Most people see cauliflower as a boring side dish, but this vegetable is an underrated ingredient and salad secret weapon. Roasting the cauliflower in spices before adding it to a salad unlocks flavor and texture that takes it to the next level, without compromising its nutritional benefits.

So, if you need a new summer side dish, give this roasted cauliflower salad recipe a try. It’s a vibrant and (mostly) effortless dish that will impress a crowd, and leftovers keep well in the fridge for quick meals and snacks for days to come.

Large bowl of roasted cauliflower and chickpea salad with a serving spoon with small bowls of red pickled onions, fresh parsley, and raisins on the side.

Why You’ll Love It

  • Easy to Make -If you can turn on the oven and chop vegetables, you can make this recipe!
  • High in Fiber – The combination of cauliflower and chickpeas gives this salad 7 grams of fiber per serving.
  • Full of Flavor – This salad balances spicy, sweet, salty, and tangy flavors, ensuring every bite is absolutely delicious.
Large bowl of chickpeas, jar of olive oil, bowl of red wine vinegar, bowl of raisins, head of cauliflower, fresh parsley, red onion, garlic, lemon, jar of cumin, and jar of smoked paprika on a white background.

Ingredients + Substitutions

  • Cauliflower – To make the roasted cauliflower and add some veggies. The recipe calls for fresh cauliflower, but you can use frozen cauliflower if needed. See the notes section of the recipe card for details.
  • Chickpeas -To add some complex carbohydrates and fiber.
  • Red Onion -To add some color, texture, and tangy flavor. I opted to give the red onion a quick pickle, but you can use raw red onion if preferred.
  • Raisins -To add a hint of natural sugar and sweetness, although optional. You can use sultanas, Thompson raisins, or golden raisins.
  • Parsley – To add some greens and freshness. While the recipe calls for parsley, you can use any leafy greens or fresh herbs you like. Arugula, dill, and basil would all work well.
  • Olive Oil – To roast the cauliflower, make the salad dressing, and add some healthy fats.
  • Lemon Juice – To make the lemon garlic dressing.
  • Red Wine Vinegar – To pickle the red onion.
  • Sugar – To pickle the red onion. Maple syrup or honey will also work.
  • Spices – A bit of smoked paprika and ground cumin to flavor the cauliflower.
  • Garlic – To flavor the dressing. The recipe calls for a garlic clove, but you can use garlic powder if preferred. See the notes section of the recipe card for details.
  • Dijon Mustard – To emulsify the dressing.
  • Honey – To add a hint of sweetness to the dressing.
  • Salt and Pepper – To season.

Dietary Adaptions

To Make it Gluten-Free: No adaptations are needed; this recipe is gluten-free.

To Make it Dairy-Free: No adaptations are needed; this recipe is dairy-free.

Baking sheet with roasted cauliflower florets on a white background.

Red’s Nutrition Tip

Cauliflower is a highly nutrient-dense cruciferous vegetable that deserves more recognition. Packed with vitamin C and K, it’s a great source of insoluble fiber, and its high water content makes it one of the most hydrating foods.

Large glass bowl filled with roasted cauliflower, chickpeas, pickled red onions, chopped parsley, and raisins on a white background.

Serving Suggestions

This roasted cauliflower salad is a good source of complex carbohydrates, fiber, and fat, with a moderate amount of protein. To make it a more balanced meal, I suggest serving it with a source of protein. It can also be adapted to suit your personal calorie or macro needs. For example:

  • To make it higher in protein, serve it with grilled steak, chicken, or tofu, and/or add some crumbled feta cheese.
  • To make it lower in fat, reduce the amount of olive oil slightly.
  • To make it lower in sugar, omit the raisins and/or honey.
  • To add more flavor, swap the olive oil dressing for a lemon tahini dressing.
Close up of roasted cauliflower salad with chickpeas.

Storage

Once assembled, the salad can be stored in an airtight container in the fridge for up to 4 days.

More Cauliflower Recipes:

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Close of up a beige speckled bowl filled with roasted cauliflower salad with a serving spoon.

Roasted Cauliflower Salad

Author: Stephanie Kay

This roasted cauliflower salad combines roasted cauliflower, hearty chickpeas, sweet raisins, and tart onions to create an oh-so-flavorful side dish.

  • Author: Stephanie Kay
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 6 servings 1x
  • Category: Salad
  • Method: Roasted
Print Recipe

Ingredients

Roasted Cauliflower:

  • 1 head of cauliflower, cut into bite-sized pieces (about 5 cups)
  • 2 tablespoons olive oil
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt

Pickled Onions:

  • 1/4 red onion, very thinly sliced
  • 2 tablespoons water
  • 1 tablespoon white vinegar
  • 1 teaspoon white sugar
  • 1/4 teaspoon salt

Salad:

  • 1 (14 ounce) can chickpeas, drained and rinsed
  • 1/4 cup raisins
  • 1/2 cup fresh parsley, roughly chopped

Lemon Dressing:

  • 1/4 cup olive oil
  • 2 tablespoons fresh lemon juice (about 1 lemon)
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 1 clove garlic, finely minced
  • 1/4 teaspoon salt
  • 1 pinch black pepper

Instructions

  1. Preheat the oven to 425°F and grab a large baking sheet.
  2. Place the cauliflower florets on the baking sheet, drizzle with olive oil, then sprinkle with paprika, cumin, and salt. Using your hands, toss the cauliflower florets until evenly coated, then spread them out across the baking sheet.
  3. Transfer the baking sheet to the oven and bake the cauliflower for 20-25 minutes, tossing it halfway through, or until golden brown around the edges.
  4. Next, make the pickled onions. In a small bowl, add the vinegar, water, sugar, and salt, and stir to combine. Add the sliced red onion, toss to coat in the liquid, and then set aside.
  5. In another small bowl, add the dressing ingredients: olive oil, lemon juice, mustard, honey, minced garlic, salt, and pepper, and whisk to combine. Set aside.
  6. Once the cauliflower has roasted, remove the baking sheet from the oven, and allow the florets to rest for 5-10 minutes until slightly cooled.
  7. While the cauliflower cools, remove the sliced red onion from the liquid mixture and discard any excess liquid.
  8. In a large bowl, add the roasted cauliflower, chickpeas, pickled red onion, raisins, and fresh parsley, drizzle the lemon garlic dressing on top, and toss until well combined. Taste and adjust seasoning with additional salt and pepper as needed.
  9. The roasted cauliflower salad can be enjoyed immediately or stored in an airtight container in the fridge for up to 4 days.
Youtube video

Notes

To Use Frozen Cauliflower: Swap the head of cauliflower for 4 cups of frozen cauliflower florets in step #2 and increase the cooking time by 5-10 minutes in step #3.

To Use Garlic Powder: Swap the garlic clove for 1/2 teaspoon garlic powder in step #5.

To Use Red Wine Vinegar: Swap the lemon juice for an equal amount of red wine vinegar in step #5.

Nutrition

  • Serving Size: 1 serving
  • Calories: 252 calories
  • Sugar: 8 grams
  • Fat: 16 grams
  • Carbohydrates: 25 grams
  • Fiber: 7 grams
  • Protein: 7 grams

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Asian Chicken Lettuce Wraps

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These Asian chicken lettuce wraps are perfect for a quick and easy lunch or dinner. They are quick to make, high in protein, low-carb, and full of flavor.

Four Asian chicken lettuce wraps on a plate with a bowl of sauce in the background and a bowl of sesame seeds on the side.

If you need a dinner that the whole family will like, give this Asian chicken lettuce wrap recipe a try. Made in one pan and covered in easy Asian-inspired sauce, these wraps are full of flavors, colors, and texture. They work well as a crowd-pleasing appetizer or a healthy, low-carb weeknight dinner.

Asian chicken lettuce wraps on a plate with extra ground meat mixture, sauce, sesame seeds, and lettuce on the side.

Why You’ll Love Them

  • Quick and Easy – Ready in 30 minutes, these chicken lettuce wraps are perfect for a simple meal.
  • High in Protein – Each serving is loaded with 23 grams of protein.
  • Low Carb – Using lettuce provides a nice low-carb swap for these wraps.
  • Keep Well – The chicken mixture keeps well in the fridge for several days, making it a great meal prep idea.
Plate of ground chicken with bowls of brown sugar, soy sauce, corn starch, rice vinegar, shredded carrots, and hot sauce on teh side with a red bell pepper, head of lettuce, green onions, garlic, and ginger root on the side on a white background.

Ingredients + Substitutions

  • Chicken – To add some protein. The recipe calls for ground chicken, but you can use ground chicken breast or another ground meat such as ground turkey or ground pork, if preferred.
  • Lettuce – To make the wraps. I used butter lettuce (or Boston lettuce), but bibb lettuce, romaine lettuce, and iceberg lettuce will also work.
  • Veggies – A mixture of green onions, carrots, and bell pepper to add some micronutrients, color, and crunch. Water chestnuts, mushrooms, and cabbage would also work well.
  • Garlic and Ginger – To flavor the chicken mixture. The recipe calls for garlic cloves and fresh ginger, but garlic powder and ginger powder would also work well. See the notes section of the recipe card for details.
  • Sesame Oil – To cook the chicken and add some healthy fats. Peanut oil, olive oil, or avocado oil would also work well.
  • Soy Sauce – To make the sauce.
  • Rice Vinegar – To add some acidity to the sauce.
  • Brown Sugar – To add a hint of sweetness to the sauce, honey will also work well. See the notes section of the recipe card for details.
  • Chili Paste – To add a bit of spice to the sauce, although optional. Sriracha sauce or red pepper flakes would also work well. See the notes section of the recipe card for details.
  • Cornstarch – To thicken the sauce.
  • Sesame Seeds – To serve, although optional.

Dietary Adaptions

To Make them Gluten-Free: Use certified gluten-free soy sauce, tamari, or coconut aminos.

To Make them Dairy-Free: No adaptations are needed; this recipe is dairy-free.

Grid of 4 images with a pan of stir-fried onion, garlic, and ginger; a pan with cooked ground chicken; a pan with cooked ground chicken, diced red pepper, and shredded carrots; and a pan of ground chicken mixture with sauce.

Red’s Nutrition Tip

These chicken lettuce wraps are a great way to eat more vegetables. While I opted to add carrots and bell peppers, because they are a particularly great source of vitamin C and one of the most hydrating foods, you can truly add any veggies you like.

Serving Suggestions

These Asian chicken lettuce wraps are high in protein with a moderate amount of fat; however, they are low in carbohydrates and fiber. While they can be enjoyed as they are, adding some complex carbohydrates can help to make them a more balanced meal. They can also be adapted to suit your personal calorie or macro goals. For example:

  • To make them higher in protein, add an additional 1/2 pound of ground chicken to the recipe.
  • To make them higher in fat, add some peanut butter or almond butter to the sauce.
  • To make them higher in carbohydrates, add some cooked white rice to the wraps.
  • To make them higher in fiber, add additional carrots or edamame to the chicken mixture.
Close up of an Asian chicken lettuce wrap on a plate.

Storage + Reheating

To Refrigerate: Once cooled, the chicken mixture and lettuce wraps can be stored in separate airtight containers in the fridge for up to 4 days.

To Freeze: Once cooled, the chicken mixture can be transferred to a freezer-safe container and stored in the fridge for up to 3 months. The lettuce wraps cannot be frozen.

To Reheat: The chicken mixture can be reheated in the microwave for 2-3 minutes.

More Lettuce Wrap Recipes:

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Four Asian chicken lettuce wraps on a plate with a bowl of sauce in the background and a bowl of sesame seeds on the side.

Asian Chicken Lettuce Wraps

Author: Stephanie Kay

Ready in 30 minutes, these Asian chicken lettuce wraps work well as a high-protein and low-carb dinner or lunch. They also work well as a crowd-pleasing appetizer.

  • Author: Stephanie Kay
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 8 wraps 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Asian
Print Recipe

Ingredients

  • 1 tablespoon sesame oil
  • 1 pound ground chicken
  • 2 green onions, thinly sliced, white and green parts separated
  • 2 cloves garlic, minced or grated
  • 1 inch ginger root, peeled, minced or grated
  • 1 carrot, shredded
  • 1 red bell pepper, diced
  • 1/4 cup soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon brown sugar
  • 1 tablespoon water
  • 1 tablespoon cornstarch
  • 1 tablespoon chili paste (optional)

To Serve:

  • 1 head of lettuce, leaves separated
  • Sesame seeds

Instructions

  1. In a small bowl, add the sauce ingredients: soy sauce, rice vinegar, brown sugar, water, cornstarch, and chili paste, and whisk until well combined. Set aside.
  2. In a large pan, warm the sesame oil on medium-high heat, the diced onion (white parts only), minced garlic, and freshly grated ginger, and cook for 1 minute, stirring frequently.
  3. Add the ground chicken to the pan, breaking it up with a wooden spoon or spatula, and cook for 5-6 minutes until mostly cooked through.
  4. Add the shredded carrot and diced bell pepper, stir to combine with the chicken mixture, and cook for 2-3 minutes until tender.
  5. Pour the sauce into the pan, stir to coat with the chicken mixture until evenly coated, and cook for 1-2 minutes until slightly thickened. Remove from the heat.
  6. To serve, add the chicken mixture to lettuce wraps and top with a sprinkle of sliced green onions and sesame seeds.
  7. Any leftover chicken filling can be cooled and stored in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months.
Youtube video

Notes

To Use Garlic Powder: Swap the garlic cloves for 1 teaspoon of garlic powder and add it in step #1 instead of step #2.

To Use Ground Ginger: Swap the fresh ginger for 1 teaspoon of ginger powder and add it in step #1 instead of step #2.

To Use Honey: Swap the brown sugar for equal parts honey in step #1.

To Use Red Pepper Flakes: Swap the chili paste for 1/4 teaspoon of red pepper flakes in step #1.

Nutrition

  • Serving Size: 2 wraps
  • Calories: 242 calories
  • Sugar: 9 grams
  • Fat: 10 grams
  • Carbohydrates: 17 grams
  • Fiber: 5 grams
  • Protein: 23 grams

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Steak Fajita Bowls

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Ready in 30 minutes, these steak fajita bowls are perfect for a delicious and healthy weeknight dinner. They are filled with fluffy rice, juicy steak, loads of veggies, and topped with guacamole and sour cream to ensure every bite is full of flavor.

Two steak fajita bowls with a grey and white striped tea towel with a silver fork and bowls of pico de gallo, guacamole, sour cream, and cilantro on the side.

Bowls are a dinner craze I will never get tired of. Not only are they incredibly easy to make, but they are so versatile, as you can essentially construct (or deconstruct) any meal or recipe you like. Just add some rice, veggies, protein, and a good sauce, and you’ve got yourself a delicious and nutritious dinner.

This Chipotle-inspired steak fajita bowl recipe is a ‘build-your-own’ style dinner, making it a guaranteed hit with the whole family. They work well any time of the year, as you can cook your steak on the grill or in a pan, mix and match teh veggies and toppings based on whatever you have on hand.

Close up of a chipotle-inspired steak fajita bowl on a white background.

Why You’ll Love Them

  • Ready in 30 Minutes – The bowls are quick and easy to make, perfect for a family-friendly weeknight dinner.
  • High in Protein – The grilled flank steak ensures each bowl contains over 30 grams of protein.
  • Keep Well – Once prepped, the steak, fajita veggies, and rice keep well in the fridge, making it a good meal prep idea.
Plate of flank steak with a bowl of spices, pico de gallo, shredded lettuce, frozen corn, white rice, garlic, avocados, red onion, and bell peppers on a white background.

Ingredients + Substitutions

  • Flank Steak – To add some protein. The recipe calls for a flank steak, but you can use any cut of steak you like; sirloin steak and skirt steak would also work well.
  • Onions and Peppers – To make the fajita veggies. I used a red onion and green, red, and yellow peppers, but any color will work.
  • Rice – To add some carbohydrates. The recipe calls for white rice; I used jasmine rice, but you could make cilantro lime rice if preferred, or use brown rice if desired. See the notes section of the recipe card for details.
  • Lettuce – To add some crunch and leafy greens. I used romaine lettuce, but any lettuce will work.
  • Corn – To add some color and fiber. The recipe calls for frozen corn, but fresh grilled corn or canned corn would also work. If preferred, you could also add some fresh tomatoes and make a corn salsa.
  • Spices – To season the veggies and add some flavor. The recipe calls for a mixture of chili powder, smoked paprika, ground cumin, and salt, but you could use store-bought fajita seasoning if you like. See the notes section of the recipe card for details.
  • Garlic – To flavor the steak marinade. The recipe calls for fresh garlic, but you can use garlic powder if preferred. See the notes section of the recipe card for details.
  • Olive Oil – To make the steak marinade and add some healthy fats. The recipe calls for olive oil, but avocado oil would also work well.
  • Lime – To flavor and tenderize the steak. The recipe calls for fresh lime juice, but you can use bottled lime juice if preferred.
  • Salt and Pepper – To season.
  • Toppings – The recipe calls for pico de gallo, guacamole, sour cream, and fresh cilantro, but you can add any toppings you like. Salsa, pickled red onion, and shredded cheese would also work well.

Dietary Adaptions

To Make them Gluten-Free: No adaptations are needed; this recipe is gluten-free.

To Make them Dairy-Free: Omit the sour cream.

Grid of 4 images with a glass bowl of marinating flank steak; a rice cooker with cooked white rice; a cast-iron skillet with fajita veggies; and a cast-iron skillet with cooked flank steak.

Red’s Nutrition Tip

Flank steak is a fantastic choice for healthy eating because it’s one of the leanest cuts of beef. Taken from the abdominal muscles of the cow, it’s a boneless steak that is high in protein and low in saturated fat.

Serving Suggestions

These fajita steak bowls are a balanced meal with protein, carbohydrates, fiber, and fat. They can be enjoyed as is or adapted to suit your personal calorie or macro needs. For example:

  • To make them higher in protein, add an additional 1/2 pound of flank steak to the recipe, along with the required marinade.
  • To make them higher in fiber, swap the white rice for brown rice and/or add some black beans to the bowls.
  • To make them lower in carbs, swap the white rice for cauliflower rice.
  • To add extra flavor, top the bowls with hot sauce, shredded cheese, and/or pickled jalapeño.
Close up of a white bowl with cooked rice, sliced flank steak, fajita veggies, corn, pico de gallo, guacamole, sour cream, and a lime wedge.

Storage + Reheating

To Refrigerate: Once cooled, the rice, steak, and fajita veggies can be stored in an airtight container in the fridge for up to 4 days. Only add the lettuce, pico de gallo, sour cream, avocado, and lime wedges when you are ready to eat.

To Freeze: Once cooled, transfer the rice, steak, and fajita veggies to an airtight container and store them in the freezer for up to 3 months. Only add the lettuce, pico de gallo, sour cream, avocado, and lime wedges when you are ready to eat.

To Reheat: You can reheat fajita steak bowls in the microwave for 2-3 minutes or until warm. If using frozen bowls, remove them from the freezer and allow them to thaw overnight in the fridge before reheating. Add the lettuce, pico de gallo, sour cream, avocado, and lime wedges when you are ready to eat.

More Steak Recipes:

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Two steak fajita bowls with a grey and white striped tea towel with a silver fork and bowls of pico de gallo, guacamole, sour cream, and cilantro on the side.

Steak Fajita Bowls

Author: Stephanie Kay

Ready in 30 minutes with 33 grams of protein and 7 grams of fiber, these steak fajita bowls are a quick, easy, and healthy meal. Serve them with toppings of your choice.

  • Author: Stephanie Kay
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Category: Dinner
Print Recipe

Ingredients

Steak:

  • 1 pound flank steak
  • 1/4 cup olive oil, plus more for cooking
  • 1 lime, juiced
  • 4 cloves garlic, minced
  • 1 teaspoon salt
  • 1 pinch black pepper

Fajita Veggies:

  • 3 bell peppers, any color, cored and thinly sliced
  • 1/2 red onion, thinly sliced
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon cumin
  • 1/4 teaspoon garlic powder
  • 1 pinch salt

Bowls & Toppings:

  • 1 cup white rice, uncooked
  • 1 cup frozen corn
  • 4 cups lettuce, roughly chopped
  • 1/2 cup pico de gallo, or salsa
  • 1/2 cup guacamole
  • 1/4 cup sour cream
  • 1/4 cup fresh cilantro, roughly chopped
  • Lime, cut into wedges

Instructions

  1. In a large bowl or ziploc bag, combine the steak marinade ingredients: olive oil, lime juice, minced garlic, salt, and pepper, and whisk until well combined. Add the steak, stir to coat in the marinade, and set aside to marinate while you prepare the other ingredients.
  2. In a pot, combine the rice with 2 cups of water and a pinch of salt. Bring to a boil, then reduce to a simmer, and allow to cook covered for 15 minutes, or as per package directions, until it can be fluffed with a fork.
  3. On a cutting board, using a sharp knife, slice the onion and bell peppers into thin strips. Then transfer the veggies to a medium bowl, add the chili powder, paprika, cumin, garlic powder, and salt, and toss until well combined. Set aside.
  4. In a large cast-iron skillet or pan on medium-high heat, warm a drizzle of olive oil, then add the steak (discarding any excess marinade), and cook for 5-8 minutes per side until browned and the internal temperature is cooked to your liking: 120-125°F for rare, 130-135°F for medium-rare, 140-145°F for medium, or 150-155°F for medium-well. Once cooked, transfer the steak to a cutting board and allow it to rest for 5-10 minutes while you finish the other ingredients.
  5. In the same pan used to cook the steak, on medium heat, add the sliced bell peppers and onions and cook for 3-4 minutes, stirring frequently, until lightly tender and slightly browned. Once cooked, remove from the heat and set aside.
  6. In a medium bowl, add the frozen corn, cover with water, then microwave for 3 minutes or until tender. Then drain excess water and set the corn aside.
  7. Once the steak has rested, using a sharp knife, cut the steak against the grain into thin slices.
  8. Once all of the components are ready, serve the bowls. Layer the bottom of each bowl with cooked rice, then top with shredded lettuce, sliced steak, sautéed peppers and onions, corn, pico de gallo, guacamole, sour cream, chopped cilantro, and a lime wedge.
  9. Any leftover rice, steak, onions, and peppers can be stored in an airtight container in the fridge for up to 4 days or in the freezer for 3 months.

Notes

To Use Brown Rice: Swap the white rice for equal parts brown rice in step #2 and increase the cooking time to 40 minutes.

To Use Garlic Powder: Swap the garlic cloves for 2 teaspoons of garlic powder in step #1.

To Use Fajita Seasoning: Swap the chili powder, paprika, cumin, garlic powder, and salt for 1 heaping teaspoon of fajita seasoning in step #3.

Nutrition

  • Serving Size: 1 bowl
  • Calories: 612 calories
  • Sugar: 8 grams
  • Fat: 28 grams
  • Carbohydrates: 59 grams
  • Fiber: 7 grams
  • Protein: 33 grams

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12 Foods High in Zinc

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Zinc is an essential mineral that plays many important roles in the body. Because the body cannot synthesize or store zinc, maintaining an adequate daily intake through your diet is vital. Here is a list of foods high in zinc you can start eating today.

Small chalkboard with the word zinc written on it surrounded by oysters, pork, shellfish, spinach, seeds, avocado, pork, mushrooms, almonds, cocoa powder, and dried chickpeas.

Table of contents

What is Zinc?

Zinc is an essential mineral and micronutrient. The body cannot produce zinc; therefore, it must be consumed through the diet (1). Zinc is naturally present in many foods, such as red meat, seafood, legumes, whole grains, nuts, seeds, and dairy products, added to others, and available as a dietary supplement.

The bioavailability of zinc depends heavily on the source. While zinc is naturally occurring in animal and plant foods, zinc in animal-based foods is absorbed more readily. Plant-based foods contain antinutrients, namely phytic acid, which bind to the zinc and reduce the amount your body can absorb (2). Approximately 30% to 55% of animal-based zinc is absorbed, while 5% to 35% of plant-based zinc is absorbed (3, 4).

Health Benefits of Zinc

Zinc is involved in many aspects of cellular metabolism. It plays a vital role in the immune system, helping to fight off invading bacteria and viruses, supports protein and DNA synthesis, and aids in wound healing (5, 6). Zinc also supports proper growth from pregnancy through adolescence.

Low zinc intake can affect skin health, digestion, reproduction, and the central nervous and immune systems. Signs of zinc deficiency vary by age; however, they can include, but are not limited to, diarrhea, diminished or altered sense of taste, loss of appetite, chronic fatigue, and impaired growth (6). Albeit, zinc deficiency is rare in the US and other developed nations.

How much zinc do you need?

The current Recommended Dietary Allowance (RDA) for zinc varies by age and life stage (7):

  • Birth to 6 months: 2 mg/day
  • Infants 7-12 months: 3 mg/day
  • Children 1-3 years: 3 mg/day
  • Children 4-8 years: 5 mg/day
  • Children 9–13 years: 8 mg/day
  • Boys 14-18 years: 11 mg/day
  • Girls 14-18 years: 9 mg/day
  • Men 19+ years: 11 mg/day
  • Women 19+ years: 8 mg/day
  • Pregnant Teens: 12 mg/day
  • Pregnant Women: 11 mg/day
  • Breastfeeding Teens: 13 mg/day
  • Breastfeeding Women: 12 mg/day

Can you take too much zinc?

Yes, excessive amounts of zinc, particularly from dietary supplements, can cause nausea, dizziness, headaches, gastric distress, vomiting, and loss of appetite. The tolerable upper intake level (UL) for zinc is 40 mg for adults, and it ranges from 4 to 34 mg for infants, children, and adolescents, depending on age (7).

Are any foods fortified with zinc?

Yes, certain foods are fortified with zinc, including breakfast cereal, plant-based milks, and infant formulas; however, in Canada and the United States, zinc fortification is strictly voluntary.

Infographic of foods high in zinc.

List of Foods High in Zinc

Here is a list of foods with the highest zinc content.

1. Oysters

Oysters are by far the best source of zinc. They are also a good source of protein, iron, vitamin B12, and omega-3 fats, while being low in calories. Oysters can be enjoyed raw, baked, grilled, fried, or steamed. A 3-ounce serving of Eastern oysters contains 33.42 mg of zinc (8).

2. Crab

Crab is another shellfish that is a great source of zinc. It’s also an incredibly high-protein, low-calorie food, making it great for weight loss and muscle building. Crab can be steamed, boiled, baked, or broiled, and crab meat is delicious in sushi, salads, and crab cakes. A 3-ounce serving of Alaska King crab contains 5.06 mg of zinc (9).

3. Beef

Beef is a rich source of zinc, along with other red meats such as lamb, goat, and venison. Incorporating lean cuts of beef into a balanced diet efficiently supports zinc levels and overall health. A 3-ounce serving of beef chuck roast contains 4.58 mg of zinc (10).

4. Lobster

Much like oysters and crab, lobster is another shellfish high in zinc. It’s also an exceptional source of lean protein and is rich in many essential vitamins, particularly copper, selenium, and vitamin B12. Lobster can be boiled, steamed, or poached, and works well in rolls, bisques, and risotto. A 3-ounce serving of lobster contains 3.00 mg of zinc (11).

5. Hemp Seeds

Hemp seeds are the best plant source of zinc. They are also a great source of healthy fats, and as a good source of vegetarian protein, given that they are the highest protein seed. Hemp seeds can be added to oatmeal, yogurt, salads, or blended into smoothies. A 1-ounce serving of hemp seeds contains 2.81 mg of zinc (12).

6. Turkey

Turkey is another good source of zinc. While all cuts of turkey contain zinc, cuts with darker meat, such as legs and thighs, are particularly rich in zinc. Turkey is also a lean source of protein, and a great swap for ground beef when looking for ways to cut calories. A 3-ounce serving of ground turkey contains 2.51 mg of zinc (13).

7. Pork

Along with beef, pork is another red meat that is rich in zinc. Much like turkey, the harder-working muscles with darker meat contain higher levels of zinc, particularly pork shoulder or pork butt. A 3-ounce serving of pork shoulder contains 2.30 mg of zinc (14).

8. Sesame Seeds

Along with hemp seeds, sesame seeds are another seed high in zinc. These small but mighty seeds are also a great source of healthy fats and calcium. They can be sprinkled on top of salads, stir-fries, grilled meats, or stirred into marinades or blended into tahini. A 1-ounce serving of sesame seeds contains 2.20 mg of zinc (15).

9. Pumpkin Seeds

Pumpkin seeds, also known as pepitas, are another zinc-rich seed. They are also the single best food source of magnesium and a good source of antioxidants. They are delicious raw or roasted, and can be enjoyed as a crunchy snack, sprinkled onto oatmeal, yogurt, or salad, or blended into pesto. A 1-ounce serving of pumpkin seeds contains 1.80 mg of zinc (16).

10. Pine Nuts

Pine nuts are the nut with the highest zinc content. They are also one of the highest protein nuts, making them a great source of protein for vegetarians and vegans. Pine nuts can be consumed raw or roasted, added to salads, or blended into sauces such as pesto and used in pasta or as a spread in a sandwich. A 1-ounce serving of pine nuts contains 1.62 mg of zinc (17).

11. Cashews

Along with pine nuts, cashews are another nut rich in zinc. They are also a good source of protein and healthy fats that support healthy skin. Cashews can be eaten raw or roasted as a healthy snack, added to stir-fries, or blended into creamy spreads and sauces. A 1-ounce serving of cashews contains 1.44 mg of zinc (18).

12. Lentils

Be they red, green, or brown, lentils are a good source of zinc. They are also one of the best sources of plant-based protein, one of the highest-fiber foods, and a good source of potassium. In addition to lentils, beans, and other legumes, such as chickpeas, are also rich in zinc. A 1/2-cup serving of cooked lentils contains 1.26 mg of zinc (19).

Ranking of Zinc-Rich Foods

Here is a ranking of the best sources of zinc per recommended serving size.

FoodServing SizeZinc per Serving
Oysters3 ounces33.42 mg
Crab3 ounces5.06 mg
Beef, chuck roast3 ounces4.58 mg
Lobster3 ounces3.00 mg
Hemp Seeds1 ounce2.81 mg
Turkey, ground3 ounces2.51 mg
Pork, shoulder3 ounces2.30 mg
Sesame Seeds1 ounce2.20 mg
Pumpkin Seeds1 ounce1.80 mg
Pine Nuts1 ounce1.62 mg
Cashews1 ounce1.44 mg
Lentils1/2 cup1.26 mg
Chickpeas1/2 cup1.26 mg
Chicken, leg3 ounces1.25 mg
Sardines3 ounces1.11 mg
Oats1/2 cup1.10 mg
Milk, 2%1 cup1.05 mg
Cheese, cheddar1 ounce1.04 mg
Green Peas1/2 cup0.95 mg
Kidney Beans1/2 cup0.95 mg
Tofu, extra firm3 ounces0.91 mg
Almonds1 ounce0.81 mg
Shrimp3 ounces0.80 mg
Peanuts1 ounce0.79 mg
Yogurt, 3.25%3/4 cup0.73 mg
Mushrooms1 cup0.57 mg
Corn Flakes, Fortified1 cup8 mg

All nutrition data is based on FoodData Central.

Do you need a zinc supplement?

Certain groups are more likely to experience zinc deficiency than others and can benefit from zinc supplementation. Individuals who follow vegetarian or vegan diets, individuals with gastrointestinal disorders or who have had bariatric surgery, and women who are pregnant or lactating may benefit from taking a zinc supplement (7).

Almost all multivitamin/mineral supplements contain zinc in the form of zinc gluconate, zinc sulfate, or zinc acetate. It is also available alone or combined with calcium, magnesium, or other ingredients in dietary supplements. That said, as with all supplements, it is best to consult with a health professional or registered dietitian to determine if supplemental zinc intake is right for you.

FAQs

What food contains the most zinc?

Oysters have the highest zinc content per serving.

What foods block zinc absorption?

Foods that contain phytates (phytic acid) can block zinc absorption. This includes whole grains, legumes, nuts, seeds, and vegetables. Properly preparing these foods, by soaking, boiling, sprouting, and/or fermenting, can help to reduce antinutrients and improve absorption.

How can I meet my recommended daily zinc intake?

Consuming a varied diet of whole foods high in zinc throughout the day is the best way to ensure you’re eating enough zinc. For example, consuming a breakfast with 1/2 cup of rolled oats and 1 ounce of pumpkin seeds, a lunch with 1 cup of cooked lentils, and a dinner with 3 ounces of beef can easily provide over 10 mg of zinc.

The Bottom Line

Zinc is an essential mineral that plays an important role in many body functions, including immune function, wound healing, DNA synthesis, and cell growth. Zinc is naturally occurring in many foods, namely oysters, crab, and beef, added to fortified breakfast cereal and available in supplement form.

White Bean Salad

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Ready in 15 minutes, this simple white bean salad is quick and easy to make, while still being full of fresh flavors. Plus, it’s high in fiber and full of plant-based protein.

Close up of a white scalloped bowl of white bean salad with a bowl of crumbled feta cheese and jar of salad dressing in the background.

If you’re looking for an easy summer salad, look no further than this white bean salad recipe. Made with pantry staples in a matter of minutes, this salad is inexpensive, quick to make, and keeps well in the fridge for days.

Not to mention, it’s incredibly versatile as it can be enjoyed as a main course for work lunches, a side dish to grilled meats for an easy dinner, or for a potluck or BBQ. And with no cooking required, it’s a great recipe for warm summer nights when you don’t want to turn on the oven.

Large bowl of white bean salad with a gold serving spoon on a dark green teal towel with a jar of dressing, bowl of fresh herbs, and bowl of feta cheese on a white background.

Why You’ll Love It

  • Easy to Make – The use of canned beans ensures this salad can be prepped in a matter of minutes.
  • High in Fiber – The combination of white beans and veggies ensures this salad has over 7 grams of fiber per serving.
  • Full of Protein – The plant-based protein from the beans and the vegetarian protein from the feta cheese gives it 13 grams of protein per serving.
  • Keeps Well – This salad keeps well in the fridge for days, making it a great meal prep idea.
Jar of olive oil with bowls of red wine vinegar, Dijon mustard, feta cheese, canned white beans, fresh parsley, and fresh dill with a clove of garlic, half a red onion, and two celery stalks on a white background.

Ingredients + Instructions

  • White Beans – To make the salad and add some plant-based protein and fiber. The recipe calls for cannellini beans (white kidney beans), because I think they have a nice creamy texture and nutty flavor, but you can use any canned white beans you like. Navy beans, Great Northern beans, and butter beans would all work well.
  • Celery – To add some crunch.
  • Red Onion – To add some more color and crunch. I used red onion for color, but green onions would also work.
  • Feta Cheese – To add some more protein and fats.
  • Fresh Herbs – To add some freshness. I used a mixture of fresh basil, dill, and parsley, but you can use any combination you like. Dried herbs will also work if needed; see the notes section of the recipe card for details.
  • Olive Oil – To make the salad dressing and add some healthy fats. You can use regular or extra virgin olive oil.
  • Red Wine Vinegar – To add some acidity to the dressing. White wine vinegar or lemon juice will also work well; see the notes section of the recipe card for details.
  • Garlic -To flavor the dressing. The recipe calls for a garlic clove, but garlic powder will also work. See the notes section of the recipe card for details.
  • Dijon Mustard – To emulsify the dressing.
  • Salt and Pepper – To season.

Dietary Adaptions

To Make it Gluten-Free: No adaptations are needed; this recipe is gluten-free.

To Make it Dairy-Free: Omit the feta cheese.

Glass bowl of white beans, diced celery, diced red onion, chopped herbs, and crumbled feta cheese.

Red’s Nutrition Tip

Beans are a highly underrated ingredient. Not only are they versatile, inexpensive, and practical, but they are also a nutritional powerhouse full of fiber, protein, and important nutrients, including iron, magnesium, and potassium.

Serving Suggestions

This easy white bean salad is a good source of complex carbohydrates, fiber, and healthy fats. To make it a more well-balanced meal, I suggest serving it with a source of protein. It can also be adapted to suit your personal calorie or macro needs. For example:

  • To add more protein, add some canned tuna to the salad or serve it as a side to grilled chicken, steak, or tofu.
  • To add more carbohydrates, serve it with some crusty bread.
  • To make it lower in fat, use low-fat feta cheese and/or reduce the amount of olive oil.
  • To add more micronutrients, add some additional fresh vegetables, such as cherry tomatoes, broccoli florets, bell peppers, or English cucumber.
  • To add extra flavor, add some lemon zest to the dressing.
Glass bowl of white bean and vegetable mixture with feta cheese and dressing on top.

Storage

Once dressed, this white bean salad can be stored in an airtight container in the fridge for up to 4 days.

More Bean Salads:

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Close up of a white scalloped bowl of white bean salad with a bowl of crumbled feta cheese and jar of salad dressing in the background.

White Bean Salad

Author: Stephanie Kay

Filled with white beans, feta cheese, and fresh herbs, this simple white bean salad works well as a light main course or filling side dish.

  • Author: Stephanie Kay
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 4 servings 1x
  • Category: Salad
  • Method: No Cook
Print Recipe

Ingredients

Salad:

  • 2 (14 ounce) cans cannellini beans, drained and rinsed
  • 2 stalks celery, diced
  • 1/2 red onion, diced
  • 1/2 cup fresh herbs, such as fresh parsley, dill, and/or basil
  • 1/2 cup feta cheese, crumbled

Dressing:

  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 clove garlic, minced or grated
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper

Instructions

  1. In a small bowl or jar, add the dressing ingredients: olive oil, red wine vinegar, minced garlic, Dijon mustard, salt, and pepper, and whisk until well combined. Set aside.
  2. In a large bowl, add the drained and rinsed white beans, chopped celery, chopped red onion, chopped herbs, and crumbled feta cheese. Toss to combine.
  3. Pour the dressing over the salad and toss again until well combined. Taste and adjust seasoning with additional salt and pepper as needed.
  4. The salad can be enjoyed immediately or stored in an airtight container in the fridge for up to 4 days.

Notes

To Use Dried Herbs: Swap the fresh herbs for 1 1/2 tablespoons of dried herbs in step #2.

To Use Lemon Juice: Swap the red wine vinegar for the juice of 1 lemon in step #1.

To Use Garlic Powder: Swap the garlic clove for 1/2 teaspoon of garlic powder in step #1.

Nutrition

  • Serving Size: 1 serving
  • Calories: 336 calories
  • Sugar: 2 grams
  • Fat: 19 grams
  • Carbohydrates: 32 grams
  • Fiber: 7 grams
  • Protein: 13 grams

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Asparagus Egg Bake

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This spring-inspired asparagus egg bake is easy to make and works well for a holiday brunch or make-ahead breakfast. Serve it with crusty bread and fresh fruit for a well-balanced breakfast.

Baking dish of asparagus egg bake with a slice of a silver serving spatula with sliced bread, a bowl of leafy greens, a small bowl of fresh berries, and a small bowl of crumbled feta cheese on the side.

If you’re looking for a new, simple, one-pan breakfast, give this asparagus egg bake recipe a try. Not only is it a great way to use seasonal produce, but it’s incredibly versatile, and you can add extra veggies and mix and match the cheese as you like.

Plus, it keeps well in the fridge, so you can make it ahead of time and enjoy it for everything from a quick on-the-go breakfast to a light weekend lunch or an Easter brunch.

A slice of goat cheese and asparagus egg casserole on a plate with a small green salad.

Why You’ll Love It

  • Made in One Pan – This asparagus breakfast casserole is a one-pan meal, which keeps clean up to a minimum.
  • High in Protein – The combination of eggs and goat cheese gives each serving almost 20 grams of protein.
  • Keeps Well – This egg bake keeps well in the fridge, making it a good meal prep for quick breakfasts.
Bowls of eggs, fresh herbs, and crumbled feta cheese with a bunch of fresh, raw asparagus, an onion, and a jug of milk on a white background.

Ingredients + Substitutions

  • Eggs – To add some protein and make the egg bake.
  • Asparagus – To add some fiber and veggies. The recipe calls for fresh asparagus, but you can use frozen asparagus if needed. See the notes section of the recipe card for details.
  • Onion – To flavor the egg bake. The recipe calls for a whole onion, but you can use green onions or onion powder if preferred. See the notes section of the recipe card for details.
  • Goat Cheese – To add some additional protein and healthy fats. I used a soft goat cheese, but feta cheese, cheddar cheese, or Swiss cheese would also work well.
  • Milk – To add some more protein. I used 2% milk, but any milk will work.
  • Fresh Herbs – To add some extra flavor. I used a combination of fresh parsley and dill, but basil would also work well.
  • Olive Oil – To add some healthy fats.
  • Salt and Pepper – To season.

Dietary Adaptions

To Make it Gluten-Free: No adaptations are needed; this recipe is gluten-free.

To Make it Dairy-Free: Swap the milk for plain, unsweetened almond milk.

Grid of 4 images with a prepared baking dish of whisked eggs, a baking with whisked eggs and goat cheese; a baking with whisked eggs, goat cheese, and chopped herbs; and a baking with whisked eggs, cheese, herbs, and raw asparagus.

Red’s Nutrition Tip

Asparagus is a nutritional powerhouse, offering a rich supply of prebiotics like inulin to fuel healthy gut bacteria. It’s also a good source of potassium to help balance blood pressure and is roughly 93% water, making it one of the most hydrating foods you can eat.

Serving Suggestions

This cheesy egg bake with asparagus is a high-protein, low-carb dish with lots of veggies and healthy fats. It can be enjoyed as is, made into a more balanced meal by serving it with a carbohydrate, or adapted to suit your calorie or macro needs. For example:

  • To make it higher in carbohydrates, serve it with crusty bread.
  • To make it higher in fiber, add some baby spinach to the egg mixture, and/or serve it with a side of fruit or a simple green salad.
  • To make it lower in fat, use low-fat goat cheese and/or swap some of the eggs for egg whites.
A baking dish of cooked asparagus breakfast casserole.

Storage + Reheating

To Store: Once cooled, the asparagus egg bake can be stored whole, covered with aluminum foil or plastic wrap, or leftover pieces can be transferred to an airtight container and stored in the refrigerator for up to 4 days.

To Freeze: To freeze it whole, allow the egg bake to cool completely, then cover it with aluminum foil and plastic wrap or a freezer-safe bag and store it in the freezer for up to 3 months. Individual pieces can be frozen in an airtight container.

To Reheat: To reheat whole, allow the egg bake to thaw completely or reheat directly from the fridge, uncovered, by baking in the oven at 350°F for 15-20 minutes or until heated through. Individual pieces can be reheated in an oven-proof dish in the oven at 350°F for 5-10 minutes or in a microwave-safe container in the microwave for 1-2 minutes.

More Egg Bake Recipes:

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Baking dish of asparagus egg bake with a slice of a silver serving spatula with sliced bread, a bowl of leafy greens, a small bowl of fresh berries, and a small bowl of crumbled feta cheese on the side.

Asparagus Egg Bake

Author: Stephanie Kay

Serve this asparagus egg bake with crusty bread and fresh fruit for a delicious brunch, or prep it and store it in the fridge for quick weekday breakfasts.

  • Author: Stephanie Kay
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 6 servings 1x
  • Category: Breakfast
  • Method: Baked
Print Recipe

Ingredients

  • 2 tablespoons olive oil, plus more for greasing
  • 1 onion, diced
  • 1 pound asparagus spears, trimmed and cut into 1-inch pieces
  • 12 eggs
  • 1/2 cup milk
  • 1/2 teaspoon salt
  • 1 pinch ground black pepper
  • 1 cup soft goat cheese, crumbled
  • 1/4 cup fresh herbs, finely chopped (parsley, basil, and/or dill)

Instructions

  1. Preheat the oven to 400°F and lightly grease a 9 x 13-inch baking dish with olive oil.
  2. In a large bowl, add the cracked eggs, milk, salt, and black pepper, and whisk until well combined. Set aside.
  3. In a large pan on medium heat, warm the olive oil, then add the diced onion and cook for 4-5 minutes, stirring frequently, until translucent and tender. Transfer the cooked onion to the greased baking dish.
  4. In the same pan, add the asparagus pieces and 2 tablespoons of water, and steam/cook, stirring frequently, for 2-3 minutes until the asparagus is bright green and slightly tender. Set aside.
  5. Pour the egg mixture into the greased baking dish, ensuring everything is well incorporated and evenly distributed.
  6. Top the egg mixture with the crumbled goat cheese, cooked asparagus pieces, and fresh herbs, spreading everything out evenly.
  7. Transfer the baking dish to the oven and bake for 20-25 minutes until the eggs are set in the middle and the sides are just turning golden brown.
  8. Once cooked, the asparagus egg bake can be enjoyed immediately, served warm, or cooled and stored in the fridge for 4 days or in the freezer for up to 3 months.

Notes

To Use Egg Whites: Swap every 1 egg for 1/4 cup of liquid egg whites.

To Use Frozen Asparagus: Swap the fresh asparagus for 2 cups of chopped frozen asparagus in step #4.

To Use Green Onions: Swap the whole onion for 4 green onions (white parts only) in step #3.

To Use Onion Powder: Swap the whole onion for 1 teaspoon of onion powder. Skip step #3 and add it in step #2 instead.

To Use Dried Herbs: Swap the fresh herbs for 1 tablespoon of dried herbs, such as dried parsley, basil, or dill. Add them in step #2 instead of step #6.

Nutrition

  • Serving Size: 1 serving
  • Calories: 267 calories
  • Sugar: 4 grams
  • Fat: 19 grams
  • Carbohydrates: 6 grams
  • Fiber: 2 grams
  • Protein: 19 grams

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About Stephanie

I’m a nutritionist on a mission to change the way you look at food and teach you how to make real food work for real life in a realistic way.

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