Stephanie Kay Nutrition

Real Food for Real Life

What is Healthy Food?

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If you’re confused about what’s healthy and what’s not, I can assure you that you’re not alone. There is so much confusion and misinformation in the nutrition and diet space, so allow me to break down the fundamentals of nutrition and explain what “healthy food” is once and for all.

A balanced diet is a healthy diet and is one that is filled with healthy food. Discover the difference between unhealthy and healthy food.

What is healthy food?

When it comes to eating well, everyone seems to have a different opinion about what is “healthy”. Some advocate for low-calorie foods, others advocate high-protein, low-carb or low-fat foods, while others seem to think it’s simply the addition of more fruits and veggies to the diet. The thing is, “healthy food” is truly not as complicated as it may seem. Put simply, healthy food is real food.

What is real food?

Real food is one ingredient, created by Mother Nature, and comes from a plant or an animal. Real food grows on the land, grazes on the land, or lives in our waters. Real food is whole, single-ingredient food that is rich in nutrients. Real food contains protein, carbohydrates, fat, fiber, and/or water, and is rich in vitamins and/or minerals.

Examples of Healthy Food

Healthy foods are whole foods found in their most natural and unprocessed state, and include:

    • Fruits
    • Vegetables
    • Whole Grains
    • Beans
    • Lentils
    • Nuts
    • Seeds
    • Milk
    • Eggs
    • Poultry
    • Meat
    • Seafood
    • Shellfish

    A healthy and balanced diet is one that is primarily composed of micronutrient-dense whole foods with a good balance of protein, carbohydrates, fiber, fat, and water.

    Healthy Food vs. Processed Food

    While healthy food is whole food, and a healthy diet should primarily include whole foods, it is important to understand that not all processed food is unhealthy. In fact, many processed foods are made of whole foods and can and should be included in a healthy diet!

    The processing of food occurs on a spectrum and processed foods come in many forms; from minimally processed to highly processed, and many processed whole foods can be considered healthy.

    Minimally processed foods are unprocessed foods that have been slightly altered for the main purpose of preservation (1). This includes cleaning and removing inedible or unwanted parts, grinding, refrigeration, pasteurization, fermentation, freezing, and vacuum-packaging, and includes items such as frozen fruit, bagged salads, cut vegetables, roasted nuts, and frozen lean meats. This level of processing does not substantially change the nutritional value of the foods, in fact, in some cases it can help to preserve it for longer periods of time.

    Moreover, there are many prepared and pre-cooked foods and meals that you can find in grocery stores that are still incredibly nutritious and can help to make healthy eating much easier. For instance, items such as tomato sauce, hummus, soup, and salad dressing are often made of whole foods, as well as some brands of cereal, crackers, snack bars, and even frozen meals. The simplest way to determine whether a processed food is made of whole food and is a healthy choice is to read the ingredients.

    Why is healthy food important?

    Food is vital for life and the quality of food that we consume directly impacts our quality of life. Healthy food provides the body with energy and nutrients to function optimally and maintains or improves overall health. The calories, macronutrients (protein, carbohydrates, and fats), and micronutrients (vitamins, and minerals) found in whole foods are not only the body’s only source of energy but provide the natural building materials for growth and repair and support the health of all systems in the body.

    Healthy food is health-promoting in the sense that it gives your body what it needs. In addition to supporting optimal health, vitality, and longevity, consuming a diet full of nutrient-dense food helps to protect against many chronic diseases, including the risk of heart disease, stroke, diabetes, and cancer, and reduce the risk of diet-related ailments such as high blood pressure and unhealthy or excessive weight gain (2)(3)(4).

    In fact, it doesn’t matter what your goals are, how old you are, or how active you are, the foundation of any good diet comes down to the quality of the food that you eat.

    While different health goals require different dietary strategies and approaches, real food is the best foundation. It doesn’t matter if your goal is to lose weight, build muscle, run faster, jump higher, improve your energy, feed your family, or just eat healthier overall, all health goals are best supported by prioritizing whole food.

    The reality is, you can do any type of diet well or you can do any type of diet poorly depending on the quality of food that you consume. It doesn’t matter if you are following a vegetarian diet or gluten-free diet, eating the perfect portion sizes or the number of calories, eating the perfect post-workout meal, or eating at the perfect time of day, if you are not prioritizing whole food you are likely missing the nutritional mark.

    Tips to Eat More Healthy Food

    While the concept of healthy food is simple in theory, the execution can be a little more challenging as changing habits and altering your diet to include more real food can feel overwhelming. So, here are some simple tips to get you started:

    1. Opt for whole foods. Whether you’re grocery shopping, standing in the kitchen, or reading a restaurant menu, make whole food the priority. Generally speaking, whole foods are unprocessed, one-ingredient plant or animal-based foods and are the most nutrient-dense foods available to you. Look for vegetables, fruits, nuts, seeds, beans, lentils, whole grains, milk, poultry, seafood, and meat, and aim to build your meals around these foods.
    1. Read the ingredients. While whole foods should be prioritized, not all processed foods are inherently unhealthy. In fact, there are many pre-made items in groceries stores that are completely made of whole foods and are very healthy choices. When in doubt, read the ingredients! The ingredients list is one of the best tools you have at your disposal and can help you determine whether the item in question is primarily made of whole foods or not.
    1. Cook your meals. Cooking for yourself is arguably one of the greatest gifts you can give to your health. By prioritizing whole foods in your diet and cooking your own meals, you can better control the quality of food you are consuming and limit the amount of highly processed foods, unnecessary additives, and preservatives in your diet. In fact, a study demonstrated that Americans who cook most of their meals at home consume fewer refined carbohydrates, less refined sugar, and fewer calories overall than those who cook less or not at all. (5)
    1. Consume balanced meals. Consuming balanced meals with a source of protein (beef, chicken, salmon, sardines, trout, tofu, etc.), carbohydrates (oats, brown rice, barley, sweet potatoes, corn, pasta, etc.), fruits or vegetables (broccoli, kale, peas, berries, mangoes, etc.), and fat (olive oil, cheese, nuts, peanut butter, etc.), can help to ensure that you are consuming a healthier diet overall. In addition to prioritizing whole foods, learning how to create a balanced meal is one of the simplest tips you can use to help you increase your consumption of healthy foods, as well as protein and dietary fiber.
    1. Relax. Remember, healthy foods are whole foods and all whole foods are healthy foods but that doesn’t mean that you can only eat whole foods for the rest of your life! A healthy diet is one that is composed of primarily healthy foods, not only healthy foods. By prioritizing whole foods, creating balanced meals, and cooking your meals, you will be able to create a diet that is composed of primarily healthy foods and still allow for sweets, treats, and indulgences, which are equally important for our health.

    The Bottom Line

    Healthy food is real food and real food is whole food. Healthy food includes fruits, vegetables, whole grains, legumes, nuts, seeds, eggs, dairy products, poultry, red meat, seafood, and shellfish. Prioritizing the consumption of healthy food in your diet and cooking with a wide variety of whole foods is one of the simplest ways to ensure that you are supporting your health and consuming a healthy diet with a solid foundation of high-quality, nutrient-dense, healthy food.

    Slow Cooker Lentil Soup

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    Packed full of lentils and veggies, this slow cooker lentil soup is a hearty, healthy, and heart-warming meal that is perfect for a cold fall or winter day. Use this recipe for a busy weeknight dinner or a simple weekend meal prep idea to enjoy healthy lunches all week long.

    Slow Cooker Lentil Soup

    On a cold day, there is nothing quite like a bowl of soup. Whether you’re warming up from a walk in the rain, ski in the snow, or just cuddling under a blanket to keep warm, a bowl of soup is sure to warm the body and the soul. Better yet, a bowl of soup that cooks itself might actually be the best kind of soup there is! Aside from a bit of chopping, this crockpot lentil soup does most of the work for you, so you can go enjoy yourself, and return to the kitchen for a hearty bowl of lentil soup that is sure to fill you up and warm you up at the same time.

    What You’ll Need

    This simple vegetarian soup is jam-packed with pantry and kitchen staples, here’s what you’ll need:

    • Lentils: You can use green lentils or brown lentils in this soup. I do not recommend using red lentils as they are very delicate and will not hold up well with the long cooking time in the crockpot.
    • Onions, Carrots, and Celery: This classic vegetable trio is the foundation of any good soup.
    • Garlic: Some freshly chopped garlic to add some flavor and fragrance.
    • Diced Tomatoes: A simple can of tomatoes helps to thicken the soup and add a bit of sweetness and acidity at the same time.
    • Kale: A generous handful of this cruciferous vegetable to add some greens. If you’re not a fan of kale, feel free to use spinach.
    • Vegetable Broth: I used vegetable broth in this soup to make the recipe vegetarian, however, you could certainly use chicken broth if you prefer.
    • Dried Herbs: A sprinkle of thyme, oregano, basil, and red chili flakes gives the soup a bit of Italian-inspired pizazz.
    • Red Wine Vinegar: A little splash at the end to brighten the soup and balance the flavors.
    • Parmesan Cheese: Finish the soup with a bit of freshly grated parmesan cheese for an extra creamy and salty bite.

    Pro Tip: If you’re using fresh parmesan cheese (which I hope you are!), cut off the rind and add it to the slow cooker while the soup cooks. The rind will get super soft and break down as the soup cooks to thicken the broth and infuse the soup with a rich flavor. Simply remove whatever is left of the rind just before serving. You can also store leftover parmesan rinds in a plastic bag or container in the fridge or freezer until you are ready to use them.

    Red’s Nutrition Tip

    Lentils are very high in fiber and a good source of plant-based protein making them a great addition to any vegetarian meal. One cup of cooked lentils provides nearly 18 grams and 15 grams of fiber, which is more than half of the recommended daily fiber intake for an adult female and nearly half of the recommended daily fiber intake for adult males (1).

    How to Make Slow Cooker Lentil Soup

    This crockpot lentil soup is so easy to make it hardly needs instructions! In fact, the slow cooker does most of the work so, once you’ve got things going, you can get on with your day and return to a delicious and nutritious home-cooked meal. Here’s how you’ll make it:

    1. Add all the ingredients, except for kale and red wine vinegar, to a slow cooker.
    2. Stir the ingredients to ensure that everything is well combined.
    3. Turn on the slow cooker and cook on high for 3-4 hours or low for 6-8 hours.
    4. Once cooked, stir in the kale, and vinegar, and cook for a final 10 minutes.
    5. Serve with desired toppings and enjoy!

    Lentil Cooking Notes:

    The lentils should be rinsed under cold water before cooking to remove any dust or debris.

    The lentils do not need to be cooked before adding them to the slow cooker, they must be added raw.

    You do not need to soak the lentils before adding them to the soup, however, they can be soaked to reduce the cooking time by up to half.

    Dietary Adaptations

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

    Make it Dairy-Free: Simply make the recipe as outlined and skip the addition of parmesan cheese when serving.

    Crockpot Lentil Soup

    Recipe Variations

    This simple crock pot lentil soup is so easy to make and versatile that you can mix things up to create several variations. Here are some ideas:

    Add ham, sausage, or bacon. Add 1 cup of diced cooked ham, 6 slices of sliced cooked bacon, or 2 sliced cooked sausages to the slow cooker along with the vegetables and cook as directed. Increase the broth content slightly for the ham and sausage, just enough to ensure everything is covered in the crockpot.

    Add chicken or turkey. If you’d like to add more lean protein to the soup, add one pound of raw, skinless, and boneless chicken breast or thighs to the pot, along with an additional cup of broth, and cook as directed. Once cooked, remove the chicken from the slow cooker, place it on a cutting board, shred it into pieces and then return it to the soup along with the kale and vinegar.

    Add more veggies. Not only can you use different vegetables in the recipe, but you can add more to boost the fiber content if you like; bell pepper, zucchini, and sweet potatoes would all work very well. Simply cut them into bite-size pieces and add them to the slow cooker along with the other vegetables and increase the broth content accordingly.

    Make it on the stovetop. If you don’t have a slow cooker, you can easily make this lentil soup in a pot on the stovetop. Simply warm 1-2 tablespoons of olive oil in a pot, add the onion, carrots, celery, and garlic and sauté until tender, then add the lentils, diced tomatoes, dried herbs, salt, and broth, and bring to a boil. Then reduce the heat to medium-low, cover, and cook, stirring occasionally, until the lentils are tender, roughly 15 to 20 minutes. Once the lentils are tender, add the kale and vinegar, and cook for a final 5 minutes.

    Make it in an Instant Pot. If you’d prefer to speed things up, you can easily make this lentil soup in a pressure cooker or Instant pot. Warm 1-2 tablespoons of olive oil in an Instant Pot, add the onion, carrots, celery, and garlic, and sauté until tender, then add the remaining ingredients (except the kale and vinegar as per the direction). Cover and seal the Instant Pot, and then set it to cook on high pressure for 15 minutes. Once complete, allow the cooker to release pressure naturally, and then add the kale and vinegar, stirring until the kale is tender and wilted.

    Storage + Reheating

    To Store: Allow the soup to cool completely and then store it in an airtight container in the fridge for up to 5 days.

    To Freeze: Once the soup has cooled, transfer it to one large or individual portioned, freezer-safe, airtight containers in the freezer for up to 6 months.

    To Reheat: To reheat from the fridge, transfer the soup to a pot on the stove on medium heat and cook for 5 minutes or until warm. To reheat from the freezer, remove the container from the freezer, allow the soup to thaw completely, and then transfer it to a pot on the stovetop on medium heat and cook for 5 minutes or until warm. The soup can also be reheated in the microwave in a microwave-safe dish for 1-2 minutes.

    More Lentil Soup Recipes:

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    Slow Cooker Lentil Soup

    Author: Stephanie Kay

    Filled with lentils and veggies, this crockpot lentil soup is easy to make and incredibly good for you.

    • Author: Stephanie Kay
    • Prep Time: 10 minutes
    • Cook Time: 4 hours
    • Total Time: 4 hours 10 minutes
    • Yield: 4 servings 1x
    • Category: Soups & Stews
    • Method: Slow Cooker
    • Cuisine: American
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    Ingredients

    • 1 1/2 cups brown or green lentils, raw, rinsed, and strained
    • 1 onion, diced
    • 3 carrots, peeled and chopped
    • 2 stalks celery, sliced
    • 4 cloves garlic, minced
    • 1 can (14 ounces) diced tomatoes
    • 1/2 teaspoon dried thyme
    • 1/2 teaspoon dried oregano
    • 1/2 teaspoon dried basil
    • 1/4 teaspoon chili flakes
    • 1/2 teaspoon salt
    • 5 cups vegetable broth
    • 2 cups kale, finely chopped
    • 1/2 tablespoon red wine vinegar or lemon juice
    • Black pepper, ground, to serve
    • Fresh parsley, chopped, to serve
    • Parmesan cheese, grated, to serve

    Instructions

    1. In a slow cooker or crockpot, add the lentils, onion, carrots, celery, garlic, diced tomatoes, thyme, oregano, basil, chili flakes, and salt, and stir to combine.
    2. Add the broth to the slow cooker, stir again to combine, cover with the lid, and cook on high for 3-4 hours or on low for 6-8 hours until lentils are tender.
    3. Once cooked, add chopped kale and red wine vinegar or lemon juice, stir until well combined, and cook for a final 10 minutes until kale is wilted and tender. Taste and season with additional salt and pepper as needed.
    4. Optional: If you want to thicken the soup slightly, simply remove 2-3 ladles of the soup and blitz in a blender, return to the soup, and stir until well incorporated. Alternatively, you can use an immersion blender to blitz only part of the soup.
    5. Portion the soup into bowls, top with a sprinkle of chopped parsley and grated parmesan cheese, and serve immediately, or allow it to cool completely and then store it in an airtight container in the fridge for up to 5 days or in the freezer for up to 6 months.

    Nutrition

    • Serving Size: 1 serving
    • Calories: 338 calories
    • Sugar: 11 grams
    • Fat: 1 gram
    • Carbohydrates: 65 grams
    • Fiber: 11 grams
    • Protein: 20 grams

    Keywords: crockpot lentil soup

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    Honey Lime Chicken Skewers

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    Marinated in honey, lime juice, soy sauce, and garlic, these honey lime chicken skewers have a tangy, sweet, and salty taste, and are so easy to make. They are perfect for a weeknight dinner or weekend get-together, plus you can use any leftover chicken for tomorrow’s lunch! They are a great alternative to your everyday grilled chicken.

    How To Make Honey Lime Chicken Skewers

    What You’ll Need for Honey Lime Chicken Skewers

    The best part about this chicken skewer recipe is that it’s incredibly easy to make. By combining a few pantry staples, you can easily create a delicious marinade complete with zesty, sweet, and salty flavors. You’ll need:

    • Chicken Breasts or Thighs: Feel free to use either cut of chicken or a combination of both.
    • Limes: The use of fresh lime juice and zest helps to give the skewers an extra citrusy flavor.
    • Honey: A touch of sweetness to balance out the citrus. Use any honey that you enjoy.
    • Soy Sauce: A touch of salt to balance out the sweetness.
    • Olive Oil: To keep the chicken from sticking to the grill and add some healthy fats.
    • Garlic: Because no recipe is complete without garlic. Feel free to add more if you like.

    I used boneless skinless chicken thighs for my skewers, however, boneless chicken breasts or a combination of boneless and skinless cuts of chicken would all grill well on these skewers.

    Also, if you want to add some spice, feel free to add a bit of sriracha sauce to kick the heat up a notch.

    How to Make Chicken Skewers

    If you can measure, stir, and pour, you can easily make this honey lime marinade. Here’s what you need to do:

    1. In a small bow, add the marinade ingredient and whisk to combine.
    2. Add the cubed chicken to a large bowl and cover it with the marinade.
    3. Transfer the chicken to the refrigerator for at least 1 hour or overnight. The longer you leave it the more flavor it will soak up.
    4. When you’re ready to grill, thread the marinated chicken pieces onto bamboo, wooden, or metal skewers.
    5. Add the skewers to the grill and cook until tender and juicy!

    Once cooked the skewers can be served immediately or cooled and stored in the refrigerator in an airtight container for 3 to 4 days.

    Easy And Delicious Honey Lime Chicken Skewers Recipe

    How long should I grill chicken skewers?

    Chicken skewers should be cooked on a grill on medium-high heat for 5-7 minutes per side until the chicken is cooked through or a thermometer reads 165°F.

    Can you bake chicken skewers?

    You can bake chicken skewers, however, you won’t get the same flavor or texture as you would when you grill them. In this recipe, the grill helps to caramelize the sugars in the honey and soy sauce to give them a crunchy exterior and tender interior. If you want to bake the chicken skewers, simply preheat the oven to 425°F and bake them for 12-15 minutes.

    What goes with chicken skewers?

    Chicken skewers are a great source of protein and contain some healthy fats so pairing them with a source of complex carbohydrates and vegetables can help to create a well-balanced meal. You can serve chicken skewers with:

    • Fluffy Rice
    • Rice Pilaf
    • Quinoa
    • Baked Potatoes
    • Roasted Potatoes
    • Corn on the Cob
    • Broccoli
    • Green beans
    • Asparagus
    • Green Salad
    • Tomato Salad

    In addition to serving these chicken skewers with a side of vegetables, you can also thread vegetables directly on the skewers with the chicken, alternating between the two; I think bell peppers, green and yellow zucchini, and onions would all work particularly well. Not to mention, the chicken works incredibly well on top of any salad or in tacos!

    More Chicken Skewer Recipes:

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    How To Make Honey Lime Chicken Skewers

    Honey Lime Chicken Skewers

    Author: Stephanie Kay

    These zesty, sweet, and salty chicken skewers are packed full of flavor while still being easy to make! Make them for dinner and use leftovers for lunch the next day.

    • Author: Stephanie Kay
    • Prep Time: 1 hour
    • Cook Time: 15 minutes
    • Total Time: 1 hour 15 minutes
    • Yield: 8 skewers 1x
    • Category: Main
    • Method: Grilled
    • Cuisine: American
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    Ingredients

    • 2 pounds of chicken breasts or thighs, boneless and skinless, cut into 1-inch chunks
    • 1/4 cup fresh lime juice
    • 2 teaspoons lime zest
    • 1/4 cup honey
    • 2 tablespoons soy sauce
    • 2 tablespoons olive oil
    • 3 cloves garlic, minced
    • Salt
    • Black pepper
    • Skewers, bamboo, wooden or metal
    • Green onion, chopped, to serve
    • Cilantro, minced, to serve
    • Lime wedges, to serve

    Instructions

    1. In a large bowl or container, add the lime juice and zest, honey, soy sauce, olive oil and garlic and whisk to combine. Add the cubed chicken to the bowl, toss to coat it in the marinade, and cover, refrigerate, and marinate for at least 30 minutes or up to 12 hours.
    2. Once the chicken has marinated, thread it onto skewers. If using wooden skewers, soak them in water for 10 minutes before adding the chicken to ensure they do not burn.
    3. Preheat a grill or grill pan to medium-high heat, add the chicken skewers to the grill and cook for 5-7 minutes per side, turning once, until the chicken is cooked through, or a thermometer reads 165°F.
    4. Once cooked, remove the skewers from the grill and serve as is or with an extra drizzle of honey, season with salt and black pepper, and garnish and garnish with green onion, cilantro, and lime wedges.

    Nutrition

    • Serving Size: 1 skewer
    • Calories: 205 calories
    • Sugar: 9 grams
    • Fat: 7 grams
    • Carbohydrates: 10 grams
    • Fiber: 0 grams
    • Protein: 26 grams

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    Lemon Blueberry Overnight Oats

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    Made with fresh blueberries, lemon zest, chia seeds, and Greek yogurt, these lemon blueberry overnight oats are a quick and easy protein-packed breakfast that is a perfect grab-and-go meal for busy mornings.

    Lemon Blueberry Overnight Oats

    I love overnight oats and I’ve shared plenty of overnight oat recipes on my blog. Not only are they an easy and healthy breakfast but they are incredibly versatile and can be flavored in so many ways. Once you’ve got the basic formula down, you can switch up the flavor with different berries, fresh fruits, dried fruits, sweeteners, and spices depending on the time of year or what you’re in the mood for.

    What You’ll Need for Lemon Blueberry Overnight Oats

    Oats: As you may have guessed, oats are the base of any overnight oat recipe. Be sure to use rolled oats or quick-cooking oats as steel-cut oats will not absorb the liquid or soften very well.

    Blueberries: Both frozen and fresh blueberries will work in overnight oats, feel free to use whatever option you have available. I find frozen berries provide better flavor as their juices mix into the oats as they thaw.

    Lemon: While you can use lemon juice or lemon zest, I think lemon zest adds a more intense flavor to the oats.

    Chia Seeds: Including chia seeds in overnight oats help to thicken the mixture and provide a creamy texture, however, you can omit them if needed.

    Milk: While this recipe calls for regular cow’s milk, you can use almond milk, coconut milk, rice milk, or soy milk in overnight oats.

    Yogurt: Adding yogurt, especially Greek yogurt, helps to boost the protein content of the overnight oats, however, you can also use regular yogurt or coconut yogurt if needed.

    Honey: Add a generous drizzle of honey to enhance the sweetness of the berries. If you don’t like honey, maple syrup will work too.

    Vanilla Extract: A touch of vanilla helps to bring out the lemon and blueberry flavors.

    Salt: Season your oats with a pinch of salt to balance the flavor.

    While I used blueberries, as this is a lemon blueberry overnight oats recipe, you can certainly use other berries such as raspberries, strawberries, or blackberries, or any combination of berries that you enjoy.

    How to Make Them

    Making overnight oats is as simple as 1, 2, 3! If you can pour, stir, and wait, you can easily make these blueberry lemon overnight oats.

    1. Add all of the ingredients to a mason jar or bowl.
    2. Stir the ingredients until they are well combined.
    3. Place them in the refrigerator and wait.

    Honestly, that’s it. Overnight oats don’t require much skill to prepare, just a little time in the fridge to do their thing. So, you can make them the night before and wake up to a delicious grab-and-go breakfast.

    Dietary Adaptations

    Need to make overnight meet your personal dietary needs? No problem, here are some simple swaps.

    Gluten-Free: Use certified gluten-free oats. While oats are inherently gluten-free, they can become contaminated in production facilities so be sure to use certified gluten-free oats to avoid cross-contamination.

    Dairy-Free: Swap the milk for non-dairy milk of your choice and use coconut yogurt or soy yogurt instead of cow’s milk yogurt. However, note that these substitutions will decrease the protein content of the recipe.

    Vegan: Swap the milk and yogurt for plant-based alternatives made of coconut milk, soy milk, or almond milk.

    What can I add to my overnight oats?

    Once you’ve got the basic overnight oat recipe down, the topping options are endless. Here are some of my personal favorite toppings for overnight oats:

    • Almond butter
    • Peanut butter
    • Granola
    • Honey
    • Maple syrup
    • Shredded coconut
    • Hemp seeds
    • Pumpkin seeds

    Not to mention, you can top your overnight oats with additional fresh fruit for an extra boost of fiber and flavor.

    Blueberry Lemon Overnight Oats

    Storage & Reheating

    Overnight oats can be stored in the fridge for up to 5 days. While they are texturally best on day one or day two, they can be made in advance as a meal prep idea for a whole week. The longer they are left in the fridge, the softer the oats will get, which can be less appealing for some, and the liquid may separate slightly from the oats, however, this can be solved by simply stirring the oats before eating them.

    Are overnight oats healthy for you?

    Absolutely! Complete with protein, fiber, complex carbohydrates, and healthy fats, overnight oats are a well-balanced breakfast that works well any day of the week.

    Oats are gluten-free whole grains and contain a variety of vitamins, minerals, and antioxidants. Moreover, oats are rich in a specific type of fiber, known as beta-glucan, which has been shown to lower levels of bad cholesterol (1).

    Making overnight oats with cow’s milk and yogurt helps to increase the content of protein, healthy fats, and calcium, while the inclusion of fresh fruit, like blueberries, helps to add additional fiber and micronutrients such as vitamin C, vitamin K, manganese, and potassium (2)(3).

    How many calories in overnight oats?

    The calorie content of overnight oats will vary based on the ingredients used and portion size consumed. This lemon blueberry overnight oats recipe contains 438 calories, 7 grams of fat, 70 grams of carbohydrates, 11 grams of fiber, and 21 grams of protein per serving.

    To decrease the calorie content, reduce the portion size, use low-fat dairy milk and yogurt, and/or reduce or omit the honey.

    To increase the protein content, add a scoop of vanilla protein powder to the mixture.

    To reduce the fat content, use 0% milk, 0% Greek yogurt, and/or omit the chia seeds.

    To reduce the added sugar content, reduce the amount of honey used or omit it completely. Note: The recipe will still contain sugar as there are naturally occurring sugars in the milk, yogurt, and blueberries, as well as small amounts in the oats.

    More Healthy Overnight Oat Recipes:

     

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    Lemon Blueberry Overnight Oats

    Lemon Blueberry Overnight Oats

    Author: Stephanie Kay

    A quick and easy meal prep idea, these lemon blueberry overnight oats are a well-balanced grab-and-go morning meal.

    • Author: Stephanie Kay
    • Prep Time: 5 minutes
    • Total Time: 5 minutes
    • Yield: 1 serving 1x
    • Category: Breakfast
    • Method: Overnight
    • Cuisine: American
    • Diet: Gluten Free
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    Ingredients

    • ½ cup rolled oats or quick-cooking oats
    • 1 tablespoon chia seeds
    • 1 pinch salt
    • ½ cup milk
    • ½ cup plain Greek yogurt
    • 1 tablespoon honey
    • ½ teaspoon vanilla extract
    • ½ cup blueberries, fresh or frozen
    • 1 teaspoon lemon zest

    Instructions

    1. In a small bowl or mason jar, add oats, chia seeds, and salt, and stir to combine. Then add milk, yogurt, honey, and vanilla extract, and stir again until well combined with the oats.
    2. Once well combined, add blueberries and lemon zest and gently stir them into the oat mixture.
    3. Cover the bowl or jar with a lid and transfer to the fridge overnight or for at least 2 hours.
    4. In the morning, take the oats out of the fridge, give them a stir, top with additional topping as desired, and enjoy!
    5. If making them for meal prep, the oats can be made in advance and stored in an airtight container in the fridge for up to 5 days.

    Nutrition

    • Serving Size: 1 jar
    • Calories: 438 calories
    • Sugar: 34 grams
    • Fat: 7 grams
    • Carbohydrates: 70 grams
    • Fiber: 11 grams
    • Protein: 21 grams

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    Avocado Corn Salad

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    After weeks of testing, I’ve finally nailed the perfect avocado corn salad. Made with fresh corn, ripe avocado, cilantro, and a simple olive oil and lime juice dressing, this simple yet flavorful salad is the perfect side dish for any summer BBQ.

    Avocado Corn Salad

    I love fresh summer corn and, while eating it directly off the cob is my favorite option, if you’re looking for a new way to serve it up, this avocado corn salad is a delicious and nutritious option.

    Why is corn salad healthy?

    While it has received a bit of a bad reputation in the health community, corn is a source of complex carbohydrates, fiber, and essential nutrients. Also known as maize, corn is one of the world’s most popular cereal grains and has a rich history of consumption across cultures, especially in Central America; used to make everything from tortillas to polenta to a salad. When paired with healthy fats and additional protein, corn salad is a fiber-rich side dish that can help to create a well-balanced meal.

    How to Make Avocado Corn Salad

    Cook the corn. The ears of corn can be boiled, grilled, or a little bit of both. While I suggest using fresh corn on the cob for the best results, you can certainly use frozen or canned corn if needed.

    Chop the vegetables. I included red bell pepper, green onion, and a generous handful of cilantro in the corn salad, however, cherry tomatoes, red onion, or even a little cucumber would pair nicely.

    Make the dressing. Combine the dressing ingredients and whisk them together. I kept the dressing simple with olive oil, lime juice, honey, garlic, salt, and pepper, but you could add a little mayo if you wanted a creamier dressing.

    Slice the avocado. Cut the avocado into bite-sized pieces but wait until you are ready to serve so that it does not brown. If you want to make the salad ahead of time, you can prep the veggies and dressing but wait to add the avocado until you are ready to eat.

    Mix it all together. Once all of the ingredients are ready to go, add them to a bowl, and toss to combine.

    Add a sprinkle of cheese. For an extra boost of flavor, healthy fat, and a touch of protein, you can add a sprinkle of cotija; a hard, salty Mexican cheese. if you can’t find cotija cheese, feta cheese will work well as an alternative.

    Taste, adjust, and serve! Once the ingredients are combined, give the salad a taste and adjust the seasoning with oil, lime juice, salt, or pepper as needed, and serve.

    Can I substitute frozen corn for fresh corn?

    You can easily substitute frozen corn for fresh corn in a corn salad. One average ear of corn contains 3/4 cup of corn on average, so simply adjust the ratio to suit your needs.

    What to Serve with Corn Salad

    Corn salad makes a great side dish to a summer BBQ and creates a well-balanced meal when paired with a grilled protein such as grilled cilantro lime chicken, lemon pepper chicken thighs, jalapeño lime chicken burgers, blackened shrimp or blackened salmon, or a simple fillet of grilled fish or steak. This salad also makes a great appetizer or side dish for tacos such as grilled Cajun shrimp tacos or blackened fish tacos.

    Corn and Avocado Salad

    How to Store Avocado Corn Salad

    Corn salad stores very well!

    If you want to make it in advance, corn salad can be stored in an airtight container in the fridge for 3-4 days, just wait to add the cheese and avocado until you are ready to serve to ensure the avocado does not brown.

    If you want to store leftover salad, it can be kept in an airtight container in the fridge, however, it will only last 24 hours before the avocado begins to brown excessively. To help extend its lifetime, add some extra lime juice to the salad to help preserve the avocado.

    More Summer Corn Salad Recipes:

     

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    Avocado Corn Salad

    Avocado Corn Salad

    Author: Stephanie Kay

    Crunchy, creamy, and salty, this avocado corn salad is a flavor-packed salad that is a wonderful addition to any summer BBQ, grill out, or potluck.

    • Author: Stephanie Kay
    • Prep Time: 10 minutes
    • Cook Time: 10 minutes
    • Total Time: 20 minutes
    • Yield: 4 servings 1x
    • Category: Side Dish
    • Method: Boiled, Grilled, By Hand
    • Cuisine: American
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    Ingredients

    • 1 avocado, peeled, pitted, and diced
    • 4 ears of corn, shucked
    • 1 red bell pepper, diced
    • 2 green onions, finely sliced
    • 1/2 cup cilantro, finely chopped
    • 2 cloves garlic, minced
    • 1/4 cup olive oil
    • 2 limes, juiced
    • 2 teaspoons honey
    • 1/4 teaspoon cumin
    • 3 tablespoon cotija cheese
    • Salt
    • Pepper

    Instructions

    1. Fill a large pot with water, add a pinch of salt, and bring to a boil. Once the water is boiling, add shucked corn, and cook for 9 minutes. (Note: If you’d prefer to grill the corn instead of boiling it, keep the ears of corn in husks OR wrap shucked corn in foil and place them directly on the grill for 18-20 minutes, 4-5 minutes per side, on medium-high heat. If grilling the corn in the husks, be sure to soak them in water for 20 minutes before adding them to the grill to prevent burning.)
    2. While the corn is cooking, chop the red bell pepper, green onion, cilantro, and garlic, and prepare the dressing. In a large bowl, add the olive oil, lime juice, honey, cumin, minced garlic, a pinch of salt and pepper and whisk to combine.
    3. Once the corn is cooked, strain or remove the ears of corn from the pot of boiling water and briefly run under cold water to cool and stop the cooking process. When the ears of corn are cool enough to handle, one at a time, hold an ear of corn vertically on a cutting board or plate and, using a large chef’s knife, cut in a downward motion following the rib of the cob, letting the kernels collect on the cutting board or plate, breaking up any large chunks of corn. Continue until you’ve sliced the kernels off all 4 ears of corn.
    4. In the large bowl with the dressing, add the corn kernels, red bell pepper, green onion, and cilantro and stir to combine. Add diced avocado and cotija cheese and stir again to combine. Taste and adjust seasoning with oil, lime juice, salt and pepper as needed.
    5. The salad is best served immediately. If you want to make it ahead of time, wait until you are ready to serve to add the cotija cheese and avocado to ensure it does not brown.

    Nutrition

    • Serving Size: 1/4 of the salad
    • Calories: 351 calories
    • Sugar: 14 grams
    • Fat: 23 grams
    • Carbohydrates: 37.5 grams
    • Fiber: 6 grams
    • Protein: 7 grams

    Keywords: avocado corn salad, corn salad recipe

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    Peach Pancakes

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    Nothing says summer like peaches, and nothing says brunch like pancakes, so why not get the best of both worlds and create an epic summer brunch with these peach pancakes? Filled with fresh peaches and a maple peach topping, these pancakes are sure to please a crowd.

    Peach Pancakes with Maple Peach Topping

    With their tender flesh, juicy texture, and sweet taste, peach season is one of my favorite produce seasons of the summer. While my preferred way of eating peaches is just biting into one, when you’ve got a basket full of ripe peaches that need to be used, adding them to baked goods is a great route to go. Although a peach pie and peach cobbler always hit the spot, peach pancakes are a delicious, and nutritious, way to use peaches too.

    Are peaches good with pancakes?

    Peaches are a wonderful addition to a classic pancake batter. Much like adding blueberries, apples, or bananas, peaches in pancakes add a burst of flavor and a touch of sweetness to every bite. Not to mention, adding peaches to pancakes helps to increase the fiber content of the pancakes at the same time.

    Ingredients for Peach Pancakes

    • Peaches: Peaches are the star of the show in any peach pancake recipe. While fresh peaches will yield the best results, you can use canned or frozen peaches if needed.
    • Flour: This recipe calls for all-purpose flour, however, you could certainly use whole-wheat flour or 1-to-1 gluten-free flour if needed.
    • Sugar and Vanilla Extract: A touch of sugar and vanilla add a bit of sweetness to the pancakes. Although I didn’t add any, a pinch of ground cinnamon and ground ginger would also be a nice addition.
    • Baking Soda and Salt: Some baking essentials to create light and fluffy pancakes!
    • Milk: I used 2% milk in my recipes; however, you can swap it for a different fat percentage, buttermilk, or dairy-free milk if needed.
    • Egg and Butter: Some more baking essentials for structure and texture.

    How to Make Fresh Peach Pancakes

    Peach pancakes can be made with fresh, frozen, or canned peaches, however, I think seasonal, ripe, fresh peaches work best! Here’s how to make them.

    Mix the dry ingredients. In a medium bowl, combine the flour, sugar, baking soda, and salt.

    Mix the wet ingredients. In a large bowl, combine the egg, vanilla, butter, and milk.

    Combine the dry and wet ingredients. Transfer the flour mixture to the egg and milk mixture and fold gently to combine. The batter should be slightly lumpy, but not too thick.

    Slice the fresh peaches. Slice the peaches into bite-size pieces and then gently fold them into the pancake batter, being careful not to overwork the mixture.

    Cook until golden and fluffy. Place a generous dollop of batter, making the pancakes as large or small as you like, on a griddle, cast-iron skillet, or pan and cook, filliping once, until fluffy and golden on both sides.

    If you want to take your peach pancakes to the next level, I highly suggest making a topping of maple caramelized peaches and serving your pancakes with a dollop of yogurt for an extra boost of protein.

    How to Make a Caramelized Peaches Pancakes

    Not only do peaches make a great addition to the pancake batter but they also make a wonderful topping for a classic pancake recipe. Here’s how to make it:

    Slice fresh pieces. Pit and slice peaches into bite-size segments. You can leave the skin on or remove it, whichever you prefer.

    Melt butter in a pan. Melt a knob of butter in a pan on medium-high heat, you’ll use this to cook the peaches.

    Add the peaches. Add the sliced peaches to the melted butter and cook until slightly softened and browned.

    Add maple syrup. Once the peaches have softened, drizzle with maple syrup (or honey) and cook until sweet and sticky.

    Top and serve. Once prepared, add the warm peach topping to the pancakes and serve!

    Can you use canned peaches for pancakes?

    You can certainly use canned peaches for peach pancakes; however, you will achieve a much better flavor and texture if you use fresh peaches. With that said, if you don’t have access to fresh peaches, canned preached or frozen peaches will also work well. For the best results, remove all excess syrup from the canned peaches and thaw the frozen peaches and remove as much excess water as possible.

    More Healthy Peach Recipes:

     

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    Peach Pancakes with Maple Peach Topping

    Peach Pancakes

    Author: Stephanie Kay

    These light and fluffy pancakes with peaches are easy to make and perfect for a summer brunch or breakfast. Be sure to make the maple peach topping for an extra sweet and peachy bite.

    • Author: Stephanie Kay
    • Prep Time: 10 minutes
    • Cook Time: 20 minutes
    • Total Time: 30 minutes
    • Yield: 8 pancakes 1x
    • Category: Breakfast
    • Method: Stovetop
    • Cuisine: American
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    Ingredients

    • 1 ¼ cups all-purpose flour
    • 2 tablespoons sugar
    • 2 teaspoons baking powder
    • ½ teaspoon salt
    • 1 egg
    • 1 teaspoon vanilla extract
    • 1 tablespoon butter, melted
    • 1 cup milk
    • 1 peach, diced

    Peach Topping (optional):

    • 2 peaches, sliced
    • 2 tablespoons butter
    • 2 tablespoons maple syrup

    Instructions

    1. In a large bowl, add flour, sugar, baking powder, and salt, and stir to combine.
    2. In a medium bowl, add egg, vanilla extract, melted butter, and milk, and whisk to combine.
    3. Make a well in the middle of the flour mixture and pour the wet ingredients into the well. Using a spatula, gently mix the dry ingredients into the wet ingredients until no flour streaks remain but there are still plenty of lumps.
    4. Once the batter is mixed, add the diced peach, and gently fold it into the batter being careful not to over-mix it.
    5. Heat a griddle, skillet, or pan to medium heat, add a knob of butter, and allow to melt.  Working in batches, add a 1/4 cup of the batter to the griddle, skillet, or pan and cook until bubbling on top, flip and cook for an additional 1-2 minutes per side until golden brown. Continue this process until all the batter is done. You can store the cooked pancakes on a baking sheet in the oven at 200°F to keep them warm.
    6. Optional: While the pancakes are cooking, prepare the peach topping. In a small pan on medium heat, melt the butter, then add the sliced peaches and cook for 1-2 minutes per side until the peaches are tender and lightly browned. Once softened, drizzle in the maple syrup, and allow it to cook for an additional 1-2 minutes, stirring to coat the peaches. Once complete, turn off the heat and set it aside.
    7. Once complete, serve the pancakes with peach topping and/or additional maple syrup.
    8. Any leftover pancakes can be cooled completely and stored in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.

    Nutrition

    • Serving Size: 1 pancake
    • Calories: 132 calories
    • Sugar: 6 grams
    • Fat: 3 grams
    • Carbohydrates: 23 grams
    • Fiber: 1 gram
    • Protein: 4 grams

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    Grilled Tofu Skewers

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    Nothing says summer like firing up the grill and these grilled tofu skewers, also known as tofu kebabs, are a great addition to any BBQ. Loaded with smoky marinated tofu and seasonal vegetables, these skewers are a plant-based protein-filled meal that is sure to please vegans, vegetarians, and meat-eaters alike.

    While many people remain skeptical about tofu, it’s an incredibly versatile and relatively inexpensive ingredient that works well for breakfast, lunch, and dinner. Not only is tofu a good source of vegetarian protein, but it’s also rich in fiber and healthy fats, and extra-firm tofu has a very sturdy texture making it an alternative to chicken, meat, or seafood in a skewer recipe. But how do you make tofu taste good? The key to making tasty tofu is to ensure that you prepare it the right way. While tofu has a lot of potential, when under-seasoned or poorly cooked it can end up rather bland and boring, so here are my top tofu tips.

    Tips for Grilling Tofu

    The key to good tofu skewers is texture and flavor. To ensure the best results for grilled tofu be sure to:

    Press your tofu. The more water you can press out of your tofu the crispier your tofu will get once grilled. I recommend wrapping the tofu in a tea towel or paper towel, or both, placing a heavy object on top and allowing it to rest for at least 10 minutes to remove as much excess water as possible.

    Cut the tofu evenly. To ensure that your tofu cooks evenly on the grill, cut it into equal-sized pieces. If you’re grilling tofu “steaks”, I suggest large deck-of-card-sized pieces, if you’re making tofu skewers, I suggest slicing the tofu into 1-inch cubes or as close as possible.

    Marinate the tofu. While you can cook tofu as is or with a little salt and pepper, the flavor will be quite bland. For deeper flavor, and better texture, marinate your tofu for at least 30 minutes, or several hours, before grilling.

    Make sure your grill is hot. To get those deep, dark char marks, make sure your grill is nice and hot before adding your tofu skewers. If you’re grilling tofu on the BBQ, preheat it to 425°F, if you’re grilling tofu in a grill pan, warm the pan to medium-high heat before adding your tofu to the grill.

    How To Grill Tofu Skewers

    • Prep your tofu. Press, evenly slice, and marinate your tofu before adding the pieces to the skewers.
    • Prep your veggies. Wash and slice the vegetables before adding them to the skewers. While this recipe calls for zucchini, bell pepper, red onion, and mushrooms, you could also use white onion or shallots, cherry tomatoes, sliced corn, broccoli, or cauliflower.
    • Preheat the grill. For perfectly grilled tofu, make sure your grill is nice and warm before adding your tofu skewers. You really want to hear a sizzle when the skewers hit the grill!
    • Grill the skewers. Grill the tofu skewers for 4-5 minutes per side, or for a total of 15-20 minutes, until the vegetables are cooked through, and the tofu pieces have dark char marks.
    • Eat up! Serve your grilled tofu skewers with rice, roasted potatoes, and/or a simple green salad.

    Although you’ll get the best results from grilling tofu skewers on a BBQ or in a grill pan, they can also be cooked in a cast-iron skillet or large frying pan if needed. If you are cooking them in a pan, do it in batches to ensure you don’t crowd the pan and you can also finish them in the oven under the broiler if you want to add a little extra crispness. Just keep an eye on them so they don’t burn!

    Easy Marinade for Grilled Tofu

    While you can certainly buy a pre-made marinade, you can easily create a smoky tofu marinade at home with a few pantry staples. I suggest using:

    • Soy sauce
    • Olive oil
    • Apple cider vinegar
    • Maple syrup
    • Smoked paprika
    • Onion powder
    • Garlic powder

    The contrast of salty and sweet along with the smoky flavors from the paprika infuse into the tofu and give it a deep BBQ-style flavor. For ultimate flavor, be sure to marinate your tofu for several hours to ensure the flavors really soak into the tofu.

    How long can you keep grilled tofu?

    Cooked or grilled tofu can be stored in the fridge in an airtight container for 3-4 days. To reheat grilled tofu skewers, return them to a grill for a couple of minutes per side, under the oven broiler for several minutes, or add a few drops of oil to a pan and cook them for a minute or so on all sides. Alternatively, you can reheat them in the microwave for 1-2 minutes.

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    Grilled Tofu Skewers

    Author: Stephanie Kay

    These grilled tofu skewers are a great addition to any summer BBQ. For extra flavor, be sure to marinate your tofu for several hours and feel free to mix up the vegetables with any that you enjoy.

    • Author: Stephanie Kay
    • Prep Time: 50 minutes
    • Cook Time: 20 minutes
    • Total Time: 1 hour 10 minutes
    • Yield: 6 skewers 1x
    • Category: Mains
    • Method: Grilled
    • Cuisine: American
    • Diet: Vegetarian
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    Ingredients

    Skewers:

    • 1 (14 ounce) block tofu, extra-firm
    • 1 small zucchini, sliced into rounds
    • 1 red bell pepper, cut into 1-inch cubes
    • 1 yellow bell pepper, cut into 1-inch cubes
    • 1 red onion, cut into 1-inch cubes
    • 1 pint (8 oz.) cremini mushrooms

    Marinade:

    • 1/4 cup soy sauce
    • 1 tablespoon olive oil
    • 1 tablespoon maple syrup
    • 1/2 tablespoon apple cider vinegar
    • 1 1/2 teaspoons smoked paprika
    • 1 teaspoon garlic powder
    • 1/2 teaspoon onion powder

    Instructions

    1. Remove the tofu from the packaging and place it between two pieces of paper towel or wrap it in a tea towel and place it on a cutting board. Set something heavy on top, like a cast-iron skillet, and allow to sit for at least 10 minutes to remove excess moisture.
    2. While the tofu is resting, prepare the marinade. In a small bowl or jar, add the soy sauce, olive oil, vinegar, maple syrup, paprika, onion powder, and garlic powder and whisk to combine.
    3. Once the tofu has been pressed, cut the tofu into 1-inch cubes, and place the cubes in a medium baking dish. Cover the tofu with the marinade, turning the tofu to ensure it’s coated on all sides, and then transfer to the fridge to marinate for at least 30 minutes, or up to 24 hours.
    4. Once the tofu has marinated and you are ready to assemble your skewers, chop your vegetables. If using wooden skewers or bamboo skewers, be sure to soak them in water while you prepare the veggies, or for at least 5 minutes, to ensure they don’t burn on the grill.
    5. While you assemble the skewers, preheat a grill to 425°F.
    6. To assemble the skewers, thread marinated tofu pieces and vegetables onto the skewers in any order that you like, I like to alternate between a few different veggies and a piece of tofu. The assembled skewers can be returned to the baking dish with the marinade to soak up some extra flavor while you finish all of the skewers or until you head to the grill.
    7. Once the skewers are ready to go, lightly brush the grill with oil, then place the skewers on the grill and cook them for 4-5 minutes per side, or a total of 15-20 minutes until the veggies are tender and there are char marks on the tofu.
    8. Once cooked, the tofu skewers can be served immediately or stored in an airtight container in the fridge for 3-4 days.

    Notes

    Gluten-Free Option: To make the marinade gluten-free simply swap the soy sauce for gluten-free soy sauce, tamari, or coconut aminos.

    Nutrition

    • Serving Size: 1 skewer
    • Calories: 126 calories
    • Sugar: 4 grams
    • Fat: 6 grams
    • Carbohydrates: 10 grams
    • Fiber: 2.5 grams
    • Protein: 9 grams

    Keywords: grilled tofu, tofy skewers

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    Hummus Pita Pizzas

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    Ready in minutes, these loaded hummus pita pizzas are a great meal for warm summer days. Whether you’re short on time, don’t feel like cooking, or are looking for a family-friendly meal the kids can help with, this Mediterranean-inspired recipe is a highly versatile meal you can enjoy as a simple lunch or fun dinner idea.

    Hummus and Pita

    How to Make Hummus Pita Pizzas

    Hummus pita pizza is a fancy name for hummus on pita bread and, quite frankly, it’s as simple as it sounds; spread hummus onto pita bread and layer with toppings of your choice. These little no-cook pita “pizzas” are a quick and easy meatless meal that works well as a healthy lunch, simple dinner, or hearty snack.

    Start with pita bread. Pita bread is available in different sizes and is found in white flour or whole wheat versions. While I opted to keep my pita bread cold in this recipe, you can toast them or warm them in the oven if you prefer.

    Spread with hummus. Top your pita bread with hummus of your choice; although I opted to use plain, garlic and spicy would also work well!

    Top with veggies. I chose to go the Greek flavor route with these pitas; however, you can essentially use any raw or cooked vegetables that you enjoy.

    Sprinkle with cheese and fresh herbs. Add a bit of crumbled cheese, I suggest feta cheese, a sprinkle of fresh parsley or dill, and a drizzle of olive oil for a boost of flavor.

    Best Toppings for Hummus on Pita Bread

    These pitas are highly customizable and a great way to use up fridge odds and ends. Although I opted to go the Greek flavor route with this recipe, there are endless toppings you can add, such as:

    • Chicken
    • Steak
    • Falafel
    • Grilled eggplant
    • Grilled zucchini
    • Grilled peppers
    • Arugula
    • Spinach
    • Watercress
    • Cilantro
    • Parsley
    • Basil
    • Dill
    • Sprouts
    • Olives
    • Avocado
    • Pesto
    • Olive oil
    • Dressing
    • Salt
    • Pepper

    In addition to mixing and matching toppings, you can also use different types of hummus to mix up the flavors. From garlic to spicy to roasted red pepper, it’s easy to find a wide variety of hummus flavors at most grocery stores and, if you’re feeling up to it, homemade hummus is very easy to make and much more cost-efficient than buying pre-made versions.

    Hummus on Pita Bread

    Is pita bread and hummus healthy?

    Pita bread and hummus is a healthy meal or snack. Hummus is a spread made of chickpeas or garbanzo beans, tahini, lemon juice, and garlic, and is a good source of fiber, manganese, copper, and folate, while pita bread is a Mediterranean and Middle Eastern style of flatbread traditionally made with white or whole wheat flour. By pairing hummus and pita together you can create a well-balanced meal or snack complete with plant-based protein, fiber, complex carbohydrates, and healthy fats.

    How many calories are in pita and hummus?

    The number of calories in pita and hummus is dependent upon the type of hummus, the size of the pita, and the total portion size consumed. On average, one white, enriched, 6.5″ pita bread and 2 tablespoons of plain hummus contain 247 calories, 8 grams of protein, 39 grams of carbohydrate, and 6.5 grams of fat. (1)(2) To create these hummus pita pizzas, I used one 5″ pita bread, 3 tablespoons of hummus, 2 tablespoons of feta cheese, a handful of tomatoes, cucumbers and leafy greens, which provides 286 calories per pita pizza.

    More Healthy Hummus Recipes:

     

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    Hummus Pita Pizzas

    Author: Stephanie Kay

    These hummus pitas are a highly versatile dish that works well as a light meal or hearty snack, and a great way to clean out the fridge with any raw or cooked veggies.

    • Author: Stephanie Kay
    • Prep Time: 10 minutes
    • Total Time: 10 minutes
    • Yield: 1 pita pizza 1x
    • Category: Lunch, Snack
    • Method: No Cook
    • Cuisine: American
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    Ingredients

    • 1 pita
    • 3 tablespoons hummus, of choice
    • 1/2 cup cherry tomatoes, halved
    • 1/4 cup cucumber, quartered and sliced
    • 1 tablespoon red onion, sliced or minced
    • 1/4 cup fresh herbs, such as arugula, dill, basil or parsley
    • 2 tablespoons feta cheese, crumbled
    • Salt
    • Pepper

    Instructions

    1. Place pita bread on a cutting board and spread one side with hummus.
    2. Add cherry tomatoes, cucumbers, onion, herbs, and crumbled feta cheese, and season with salt and pepper to serve.

    Nutrition

    • Serving Size: 1 pita pizza
    • Calories: 286 calories
    • Sugar: 5 grams
    • Fat: 9 grams
    • Carbohydrates: 43 grams
    • Fiber: 6 grams
    • Protein: 11 grams

    Keywords: hummus and pita, hummus and pita bread, pita and hummus, hummus on pita bread, hummus with pita bread

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    Buffalo Chicken Salad

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    This buffalo chicken salad recipe is absolutely packed full of flavor while still being good for you! Complete with a rich and creamy ranch-style dressing, blue cheese crumbles, and spicy buffalo chicken, this salad is quick and easy to prepare making it a great healthy weeknight dinner or meal prep idea for healthy lunches.

    Buffalo Chicken Salad

    What is Buffalo Chicken?

    Buffalo chicken typically refers to deep-fried, unbreaded chicken wings coated in a spicy sauce made of vinegar, cayenne pepper hot sauce, and melted butter, also known as Buffalo sauce. The spice level can vary from mild to extra-spicy and Buffalo chicken wings are commonly served with celery and a side of blue cheese dressing as a cooling dip for the spicy chicken.

    How to Make Healthy Buffalo Chicken

    While Buffalo chicken isn’t inherently unhealthy, it’s made with mostly real food after all, due to the deep-frying and copious amount of butter used in the traditional recipe it tends to be a little richer and higher in calories than other methods of preparing chicken. By simply swapping the chicken wings for chicken breasts, butter for olive oil, and trading the deep-frying for grilling, you can easily create a lower calorie, lower fat, and higher protein version of Buffalo chicken. Plus, by serving the chicken on a salad you can create a well-balanced meal packed full of vegetables and fiber.

    Healthy Buffalo Chicken Salad

    Ingredients for Buffalo Chicken Salad

    • Lettuce: Crunchy lettuce provides a nice base for a buffalo chicken salad. While you can certainly use any leafy green you like, such as spring mix, spinach, or iceberg lettuce, I think romaine lettuce works best.
    • Vegetables: Buffalo chicken is traditionally served with celery sticks and carrot sticks, which would both pair nicely in this salad, however, I opted to mix things up and include thinly sliced cucumber, radish, and red onion instead. If you want to increase the vegetable content, diced tomatoes, corn, and avocado would also pair nicely.
    • Buffalo Chicken: Combine your favorite hot sauce, I suggest Frank’s Red Hot, olive oil, and a bit of garlic as a quick and easy marinade and finishing sauce for the chicken. If you’re concerned about sodium content, simply use a low-sodium hot sauce instead.
    • Blue Cheese: Finish your salad with chunks of crumbled blue cheese.
    • Ranch Dressing: Mix a few pantry staples to create a healthy ranch-style dressing or use your favorite store-bought version if you’re in a pinch.

    To me, this is the perfect recipe for nights when you need a quick, easy and healthy meal in a pinch. Not only is the chicken made with pantry staples, but the salad ingredients are incredibly versatile, or you can omit the salad idea altogether and simply serve the chicken as is with a simple side of rice or potatoes, and vegetables of your choice.

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    Healthy Buffalo Chicken Salad

    Buffalo Chicken Salad

    Author: Stephanie Kay

    Layered with crunchy greens, veggies, blue cheese and Buffalo chicken, this salad is a flavor-packed meal perfect for lunch or dinner. If you’re making it as a meal prep idea, wait to add the dressing until you’re ready to eat.

    • Author: Stephanie Kay
    • Prep Time: 30 minutes
    • Cook Time: 15 minutes
    • Total Time: 45 minutes
    • Yield: 2 salads 1x
    • Category: Salad
    • Method: Grilled
    • Cuisine: American
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    Ingredients

    Buffalo Chicken

    • 2 chicken breasts, boneless, skinless
    • 3 tablespoons hot sauce, such as Frank’s
    • 1 tablespoon olive oil
    • 1/4 teaspoon garlic powder

    Salad:

    • 1 head romaine lettuce, roughly chopped
    • 1 carrot, shredded or thinly sliced
    • 4 radishes, thinly sliced
    • 1/4 cucumber, thinly sliced
    • 2 tablespoons red onion, thinly sliced
    • 2 oz. blue cheese, crumbled

    Ranch-Style Dressing:

    • 1/4 cup sour cream
    • 1/2 lemon, juiced
    • 1/4 teaspoon onion powder
    • 1/4 teaspoon garlic powder
    • 1/4 teaspoon dill, dried
    • 1/4 teaspoon parsley, dried
    • 1/4 teaspoon salt
    • 1 pinch of black pepper

    Instructions

    1. In a large bowl, add the hot sauce, olive oil, and garlic powder and whisk to combine. Add the chicken breasts, turn to coat them in the mixture, then allow to marinate for 20 minutes at room temperature or transfer to the fridge to marinate for 2 hours.
    2. In a small bowl or jar, add the dressing ingredients and whisk until well combined. Taste, adjust the seasoning as needed, and then set it aside.
    3. When the chicken is ready, heat a grill, frying pan, or cast-iron skillet to medium-high heat, then add the chicken breasts and cook for 6-8 minutes per side, turning once, until the chicken is cooked through, or the internal temperature reads 165°F. Once cooked, remove the chicken from the grill and allow to rest at least 5 minutes before slicing into bite-size pieces.
    4. While the chicken is cooking, prepare the salads; divide the chopped lettuce, shredded carrots, sliced radishes and cucumbers across two separate bowls.
    5. Top each bowl with sliced chicken and crumbled blue cheese and drizzle with dressing just before serving.

    Nutrition

    • Serving Size: 1 salad
    • Calories: 429 calories
    • Sugar: 10 grams
    • Fat: 22 grams
    • Carbohydrates: 25 grams
    • Fiber: 9 grams
    • Protein: 38 grams

    Keywords: buffalo chicken, griped buffalo chicken salad, buffalo chicken salad dressing, best buffalo chicken salad, boneless buffalo chicken salad, blue cheese buffalo chicken salad

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    Banana Baked Oatmeal Cups

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    Made with rolled oats, ripe bananas, a little brown sugar, and a pinch of cinnamon, these baked oatmeal cups are a handheld version of a bowl of oatmeal. Whip these up on a weekend and you’ll have healthy breakfasts and snacks ready to grab and go whenever you or the family need them.

    Oatmeal Baked Cups Banana

    If you haven’t noticed yet, I love baked oatmeal. Be it banana, strawberry, peach, or apple flavor, baked oatmeal is one of my favorite make-ahead breakfasts as it keeps well in the fridge or freezer, and is incredibly versatile, inexpensive, and easy to make! While I typically make baked oatmeal in a baking dish and slice it into individual portions, making baked oatmeal in muffin cups is a great way to pre-portion the oatmeal before baking and the muffin shape helps to make it much more kid-friendly too.

    How to Make Baked Oatmeal Cups

    To make these banana baked oatmeal cups you’ll begin by mixing the dry ingredients.

    • Rolled Oats: It is best to use rolled oats or old-fashioned rolled oats for baked oatmeal cups as steel-cut oats and quick-cooking oats will not mix well into the batter or cook evenly.
    • Ground Cinnamon: A sprinkle of cinnamon adds a touch of flavor and sweetness, but you could omit it if you’re not a fan.
    • Baking Powder and Salt: Some baking essentials to balance out texture and flavor.

    Once the dry ingredients are mixed, combine the wet ingredients.

    • Mashed Banana: For the best results, ensure that your bananas are ultra-ripe for this recipe; the browner the better!
    • Brown Sugar: Although technically a dry ingredient, sugar is best mixed with the wet ingredients to ensure it’s well incorporated. I used a bit of brown sugar in this recipe to lightly sweeten the oatmeal cups, however, you could omit it completely to create a naturally sweetened oatmeal cup or swap it for maple syrup if you prefer.
    • Eggs: Eggs help to bind the oatmeal cups, however, if you’re allergic or would prefer to make the recipe vegan you can certainly use two chia or flax “eggs” instead.
    • Milk: I used cow’s milk in my recipe, but any plain and/or unsweetened plant-based milk will also work.
    • Vanilla Extract: Add a touch of vanilla for a final boost of flavor!

    Once the dry and wet ingredients are mixed you’ll combine them to create a batter, then evenly divide it across a muffin tin, and then transfer it to the oven to bake until golden brown.

    How to Make Oatmeal Cups Gluten-Free or Dairy-Free

    Have allergies or dietary restrictions? No problem, oatmeal cups can easily be adapted to suit your personal dietary needs.

    To make the oatmeal cups gluten-free, be sure to use certified gluten-free oats. While oats are inherently gluten-free, they are often cross-contaminated in productions, however, certified gluten-free options are readily available.

    To make the oatmeal cups dairy-free, simply use almond milk or a non-dairy milk alternative instead of cow’s milk and grease the muffin tin with an oil-based cooking spray instead of butter.

    Can I freeze baked oatmeal cups?

    Baked oatmeal cups store well in the freezer for up to 3 months. Once baked, simply remove them from the muffin tin, transfer them to a baking rack to cool to room temperate, then add them to an airtight container or bag or wrap individually and then transfer them to the freezer.

    How many calories are in baked oatmeal cups?

    The exact calorie content of a baked oatmeal cup will depend on the recipe used and the number of oatmeal cups that are made. These particular banana oatmeal cups contain 140 calories per serving, 25 grams of carbohydrates, 5 grams of protein, and 1 gram of fat. Considering the typical serving size for rolled oats is a 1/2 cup, an average serving size would be 2 oatmeal cups.

    More Healthy Baked Oatmeal Recipes:

     

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    Banana Baked Oatmeal Cups

    Author: Stephanie Kay

    These baked oatmeal cups are a great meal prep idea for healthy breakfasts and snacks. Feel free to add a handful of chocolate chips, shredded coconut, chopped nuts or berries for extra flavor!

    • Author: Stephanie Kay
    • Prep Time: 10 minutes
    • Cook Time: 25 minutes
    • Total Time: 35 minutes
    • Yield: 12 oatmeal cups 1x
    • Category: Breakfast
    • Method: Baked
    • Cuisine: American
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    Ingredients

    • 3 cups rolled oats
    • 1 teaspoon baking powder
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon salt
    • 1 cup mashed ripe banana, roughly 2-3 bananas
    • 1/3 cup brown sugar
    • 2 eggs
    • 1 1/4 cup milk
    • 1 teaspoon vanilla extract

    Instructions

    1. Preheat the oven to 375°F and line a muffin pan with muffin liners or grease a muffin tin with butter or cooking spray.
    2. In a medium bowl, add the rolled oats, ground cinnamon, baking powder and salt and stir to combine.
    3. In a large bowl, add the mashed banana, brown sugar, eggs, milk, and vanilla extract and whisk until well combined.
    4. Transfer the dry ingredients to the wet ingredients and gently fold together until well incorporated.
    5. Divide the mixture evenly across a muffin tin, the batter should easily make 12 oatmeal cups, and transfer the muffin tin to the oven to bake for 25 minutes until golden brown.
    6. Once the oatmeal cups have baked, remove them from the oven and allow them to cool for 10 minutes in the muffin pan, then transfer them to a wire rack to cool completely.
    7. The oatmeal cups can be served immediately or added to an airtight container, plastic bag, or individually wrapped and stored in the fridge for up to 5 days or in the freezer for up to 3 months. To reheat, once thawed, simply warm the oatmeal cups in the microwave  for 1-2 minutes.

    Nutrition

    • Serving Size: 1 oatmeal cup
    • Calories: 140 calories
    • Sugar: 9 grams
    • Fat: 1 gram
    • Carbohydrates: 25 grams
    • Fiber: 3 grams
    • Protein: 5 grams

    Keywords: baked oatmeal cups, baked oatmeal cup, oatmeal baked cups

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    Quinoa Chickpea Salad

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    Filled with whole grains, legumes, and hearty vegetables, this quinoa chickpea salad is filled with plant-based protein, packed full of fiber, and makes a wonderful side dish or light main course. Plus, it keeps well in the fridge for several days so it’s a great meal prep idea for healthy lunches.

    Quinoa Chickpea Salad Recipe

    Grain and legume salads are one of my favorite things to make during the warmer months. Not only are they incredibly simple to prepare but they are incredibly versatile as you can essentially use any combination of grains, beans, lentils, chickpeas, and veggies you have in the kitchen. The best part? Once mixed, they can easily be stored in the refrigerator and make for simple grab-and-go gluten-free and vegan meals whenever you need them!

    How to Make Quinoa Chickpea Salad

    Cook the quinoa. Cook quinoa in a pot with boiling water, or in vegetable or chicken broth for extra flavor, until light and full.

    Prepare the chickpeas. You can use dry or canned chickpeas, or garbanzo beans, for this salad. If using dried chickpeas, soak overnight and then cook until tender. If using canned chickpeas, strain and rinse them under cold water before adding them to the salad.

    Chops the veggies. Although this recipe call for carrots, cucumber, and spinach, quinoa salad is very versatile and you can really use any vegetables that you have on hand; red or yellow bell peppers, cherry or grape tomatoes, zucchini, celery, broccoli, kale, and cabbage would all work particularly well.

    Mix the dressing. Whisk the oil, lemon juice, honey, and garlic together until well combined. If you don’t have any fresh lemons, apple cider vinegar or red wine vinegar would also work nicely.

    Mix, toss, and serve. Once you’ve prepared all of your ingredients, add the quinoa, chickpeas, veggies, and dressing to a bowl and toss until well combined before serving. Want to add some extra flavor? Top it with a little crumbled feta cheese.

    What’s the best quinoa for a salad?

    Quinoa is one of the highest protein grains, although it’s technically a seed, and comes in various colors including white, red, and black. While I used a blend of quinoa, known as tri-color quinoa, you can use any color of quinoa that you enjoy.

    Chickpea Quinoa Salad

    What’s the best dressing for quinoa and chickpea salad?

    When it comes to grain salads, I think oil dressings tend to work best. While you can certainly use any dressing that you enjoy, oil and vinegar or oil and lemon dressings coat the grains nicely and absorb into the grains as they sit in the fridge, further infusing them with flavors. I suggest a lemon garlic dressing for this salad; it’s light and fresh, which is perfect for summer picnics, potlucks, and parties!

    How to Store Quinoa Salad

    Quinoa salad can be stored in an airtight container in the fridge for up to 5 days. For extra freshness and flavor, add an additional squeeze of lemon juice or drizzle of dressing and season with additional salt and pepper to taste before serving.

    More Quinoa and Chickpea Salad Recipes:

     

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    Chickpea Quinoa Salad

    Quinoa Chickpea Salad

    Author: Stephanie Kay

    This hearty quinoa salad with chickpeas makes a great side dish or vegetarian main course. Plus, it keeps well in the fridge for several days, so it works well as a healthy meal prep idea.

    • Author: Stephanie Kay
    • Prep Time: 10 minutes
    • Cook Time: 15 minutes
    • Total Time: 25 minutes
    • Yield: 6 servings 1x
    • Category: Salad
    • Method: Stovetop
    • Cuisine: Mediterranean
    • Diet: Gluten Free
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    Ingredients

    Salad:

    • 1 cup quinoa, dry
    • 1 can (15 oz) chickpeas, strained and rinsed
    • 2 cups cucumber, diced
    • 1 carrot, peeled and diced
    • 1/4 cup red onion, diced
    • 1 cup spinach, finely chopped
    • 1/4 cup mixed fresh herbs, such as parsley, dill, and/or basil, finely chopped

    Dressing:

    • 1/4 cup olive oil
    • 1 lemon, juiced
    • 1 teaspoon honey
    • 2 cloves of garlic, grated
    • Salt
    • Pepper

    Instructions

    1. Fill a saucepan with water and bring to a boil. Once boiling, add a generous pinch of salt and quinoa and cook for 15 minutes, or as per package directions, until tender. Once cooked, strain quinoa in a fine mesh colander, rinse under cold water to cool and shake the colander to remove as much excess water as possible.
    2. While the quinoa is cooking, chop the vegetables and prepare the dressing. In a small jar or small bowl, add the olive oil, lemon juice, honey, grated garlic and a pinch of salt and pepper and whisk until well combined. Set aside.
    3. Once the quinoa is cooked and cooled, prepare the salad. In a large bowl, add the cooked quinoa, strained chickpeas, chopped vegetables and herbs and toss to combine.
    4. Cover the salad with the dressing, toss until well coated, and taste and adjust oil, lemon and seasoning as needed.
    5. The salad can be served immediately or stored in an airtight container in the fridge for up to 5 days.

    Nutrition

    • Serving Size: 1 serving
    • Calories: 278 calories
    • Sugar: 4 grams
    • Fat: 13 grams
    • Carbohydrates: 35 grams
    • Fiber: 7 grams
    • Protein: 8 grams

    Keywords: chickpea quinoa salad

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    Ricotta Toast: 4 Ways

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    Ricotta toast is the perfect breakfast, lunch, or anytime snack. Whether you make it sweet or savory, add fruits or veggies, herbs or spices, ricotta on toast is a healthy and satisfying meal that is quick and easy to make and full of protein.

    Ricotta Toast

    What is Ricotta Toast?

    As simple as it sounds, ricotta toast is ricotta on toast. Ricotta cheese is a soft, Italian white cheese with a creamy texture and slightly sweet taste. The word ricotta means re-cooked in Italian and ricotta cheese is made by reheating the whey left over from making other cheeses made from sheep, cow, goat, or water buffalo milk. Thanks to its mild taste and creamy texture, ricotta works nicely spread onto toast and pairs perfectly with sweet and savory toppings.

    Is Ricotta on Toast Healthy?

    Absolutely! Ricotta is moderately low in calories and is an excellent source of protein, and, like all dairy products, contains 15 essential nutrients. A 1/4-cup (65-gram) serving of whole milk ricotta cheese contains 102 calories, 5 grams of protein, 7 grams of fat, and 4 grams of carbohydrate. (1) When spread onto a slice of toast, such as sourdough or sprouted grain bread, ricotta creates a healthy and well-balanced meal or snack complete with protein, fiber, and healthy fats.

    Ricotta Toast Recipes

    Ricotta on toast is incredibly easy to make and versatile as it pairs well with sweet and savory toppings. You can really add almost any proteins, fruits, veggies, herbs, spices, and sweeteners you like. Here are a few I suggest:

    1. Pesto and Egg

    The combination of ricotta cheese, pesto, and fried egg makes for the ultimate savory toast. While I suggest a fried egg, a poached egg, a scrambled egg, and a hard-boiled egg would also pair nicely.

    Pest and Eggs Ricotta Toast

    2. Peach and Honey

    Spread a generous amount of ricotta on the toast and top with freshly sliced peaches and a drizzle of your favorite local honey for a simple yet sweet breakfast or snack.

    Peach and Honey Ricotta Toast

    3. Tomato and Basil

    Take your tomato sandwich to the next level and use ricotta cheese instead of classic mayonnaise. Add a couple of sprigs of fresh basil, a drizzle of olive oil, and a generous seasoning of flaky sea salt and black pepper for ultimate flavor.

    Ricotta Tomato Toast

    4. Avocado and Chilies

    If you’re a fan of avocado toast you’re going to love ricotta avocado toast! Not only does the creamy texture of ricotta and avocado pair together nicely but the addition of ricotta adds a nice boost of protein to a classic avocado toast.

    Ricotta Avocado Toast

    Other Ricotta Toast Variations

    In addition to my suggestions, there are plenty of other ways you can top ricotta on toast including:

    • Strawberries and Balsamic Glaze
    • Bananas and Cinnamon
    • Pear, Honey, and Fresh Thyme
    • Apple, Almonds, and Maple Syrup
    • Blackberries and Fresh Mint
    • Sautéed Mushrooms and Parsley
    • Raspberries and Honey
    • Sliced Cucumbers and Fresh Herbs
    • Figs, Honey, and Walnuts
    • Smoked Salmon, Fresh Dill, Lemon Juice, Red Onion, and Capers
    • Blueberries, Lemon Zest and Pistachios

    In short, the toppings options are endless! Once you’ve selected your bread and spread your ricotta, you can truly top your toast with any sweet or savory toppings that you enjoy.

    More Ricotta Recipes:

     

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    Ricotta Toast

    Ricotta Toast: 4 Ways

    Author: Stephanie Kay

    From sweet to savory, there are so many ways to top ricotta on toast. Enjoy this simple meal as a healthy breakfast or light lunch any day of the week!

    • Author: Stephanie Kay
    • Prep Time: 5 minutes
    • Cook Time: 5 minutes
    • Total Time: 10 minutes
    • Yield: 1 slice 1x
    • Category: Breakfast
    • Method: Toasted
    • Cuisine: American
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    Ingredients

    Toast Base:

    • 1 slice of bread, of choice
    • 2 tablespoons ricotta cheese
    • Sea salt
    • Black pepper

    Pesto and Fried Egg:

    • 1 tablespoon pesto
    • 1 egg
    • 1 teaspoon butter
    • Sea salt
    • Black pepper

    Peach and Honey:

    • 1/2 peach, thinly sliced
    • 1 teaspoon honey

    Tomato and Basil:

    • 1/2 tomato, thinly sliced
    • 3 basil leaves, fresh
    • Sea salt
    • Black pepper

    Avocado and Chilies:

    • 1/3 avocado, thinly sliced
    • 1 tablespoon cilantro, finely chopped
    • 1 pinch of chilli flakes
    • Sea salt
    • Pepper

    Instructions

    Base Toast:

    1. Place the bread in the toaster and toast to your liking.
    2. Once the bread is toasted, spread one side with ricotta cheese (feel free to add an extra tablespoon if it doesn’t cover your slice) and season with a generous pinch of salt and pepper.

    Pesto and Fried Egg:

    1. In a small pan on medium-high heat, melt butter, crack the egg and cook to your liking.
    2. Spread pesto on top of the ricotta, top with fried egg, and season with salt and pepper.

    Peach and Honey:

    1. Thinly slice the peach and then layer slices on top of the ricotta.
    2. Drizzle with honey to taste.

    Tomato and Basil:

    1. Thinly slice the tomato and then layer slices on top of the ricotta.
    2. Season generously with salt and pepper and garnish with roughly chopped or torn basil.

    Avocado and Chilies:

    1. Thinly slice the avocado and then layer slices on top of the ricotta.
    2. Garnish with the chili flakes and cilantro and season generously with salt and pepper.

    Nutrition

    • Serving Size: 1 slice basic ricotta toast
    • Calories: 131 calories
    • Sugar: 2 grams
    • Fat: 5 grams
    • Carbohydrates: 15 grams
    • Fiber: 1 gram
    • Protein: 6 grams

    Keywords: ricotta on toast, ricotta toasts, how to make ricotta toast

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    Tofu Scramble

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    If you’ve yet to try tofu scramble, I highly recommend that you do! With a humble block of tofu and a few simple spices, you can whip up a hearty and healthy, and protein-packed vegetarian or vegan breakfast in a few minutes. Learn how to make tofu scrambled eggs with this quick and easy recipe.

    Tofu Scramble

    I don’t know about you, but scrambled eggs are one of my favorite breakfasts, in fact, I love them so much I could easily eat them for lunch and dinner too. With that being said, for individuals who follow a vegetarian or vegan, are allergic to eggs, or are simply looking to incorporate more plant-based foods into their diet, tofu scramble is both a fun replacement and alternative for eggs. And the best part? It’s easy to make!

    Is Scrambled Tofu Healthy?

    You bet ya! Tofu is a great source of vegetarian protein and provides 9 grams of protein per 3.5-ounce (100-gram) serving of firm tofu. (1) In addition to protein, tofu is also a good source of fat, a moderate source of fiber, calcium, manganese, copper, selenium, vitamin A, phosphorus, magnesium, iron, and zinc.

    How to Make Tofu Scramble

    Tofu scramble is so quick and easy to make you can whip it up on weekday and weekend mornings. Here’s what to do:

    1. Crumble the tofu. In a large bowl or on a plate, break the tofu into small pieces.
    2. Scramble the tofu. Heat some oil in a large pan, add the crumbled tofu, and then cook the tofu, breaking it up into smaller pieces with a spatula or spoon as it cooks, until it’s cooked and looks “scrambled”.
    3. Season the tofu. While the tofu is cooking in the pan, season it with a mixture of herbs and/or spices.
    4. Serve with toast. Once the tofu is scrambled, serve it with a slice of toast and fruits and/or veggies of your choice.

    Which tofu is best for tofu scrambled eggs?

    Firm tofu best resembles scrambled eggs when cooked, however, medium and extra-firm tofu will also work for tofu scramble. I would not recommend using soft or silken tofu as the consistency and textures will not work well.

    How to Season Tofu Scramble

    For a basic tofu egg scrambled, I think a mixture of nutritional yeast, ground turmeric, garlic powder, salt, and pepper provides the best taste and color. You can also add various herbs, spices, and vegetables to create different flavors of tofu scramble, variations include:

    • Curry Scrambled Tofu: Add a pinch of curry powder for a punch of spice and a bit of heat.
    • Veggie Scrambled Tofu: Add spinach, broccoli, mushrooms, and garlic for a veggie-filled scramble.
    • Herby Tofu Scramble: Add a variety of chopped herbs such as basil, parsley, and dill for an extra fresh and fragrant scramble.
    • Tex-Mex Scrambled Tofu: Add black beans, red bell pepper, and onion powder to the scramble and serve with salsa and hot sauce for a bit of flavor and flair.
    • Greek Scrambled Tofu: Add diced tomatoes, oregano, black olives, and feta cheese for a Mediterranean vibe.

    Honestly, once you get the basic tofu scramble recipe down you’ll realize the flavor options are endless!

    Scrambled Tofu

    What to Serve with Scrambled Tofu

    Scrambled tofu can be served much like scrambled eggs and pairs well with toast, a bagel, an English muffin, breakfast potatoes or sweet potatoes, or tortillas, especially if you’re going with a Tex-Mex variation. If you’re looking for a lower-carb vegan option, it also pairs nicely with roasted vegetables, tomatoes, veggie bacon, green salad, sliced avocado, or fruit.

    How to Store Tofu Scramble Leftovers

    Once cooked, tofu scramble can be stored in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months making it a great meal prep option. To reheat, simply add the scramble to a plate and warm in the microwave for 1-2 minutes or place it back in a skillet or pan on medium heat until warm. If frozen, be sure to thaw the tofu before reheating.

    More Vegan Breakfast Recipes:

     

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    Tofu Scramble

    Tofu Scramble

    Author: Stephanie Kay

    This quick and easy tofu scramble recipe works well on its own, with toast, or mixed with veggies of your choice. Serve it for a quick, easy, and high-protein vegetarian or vegan breakfast.

    • Author: Stephanie Kay
    • Prep Time: 5 minutes
    • Cook Time: 10 minutes
    • Total Time: 15 minutes
    • Yield: 4 servings 1x
    • Category: Breakfast
    • Method: Stovetop
    • Cuisine: American
    • Diet: Vegan
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    Ingredients

    • 1 (14 oz.) block tofu, firm
    • 1 tablespoon olive oil
    • 2 tablespoons milk, of choice
    • 2 tablespoons nutritional yeast
    • 1/4 teaspoon turmeric
    • 1/4 teaspoons garlic powder
    • 1/2 teaspoon salt
    • 1 pinch black pepper

    Instructions

    1. On a cutting board or in a large bowl, crumble the tofu into small bite-sized pieces.
    2. In a small bowl, add the milk, nutritional yeast, turmeric, garlic powder, salt and pepper, and stir to combine. Set aside
    3. In a large pan on medium-high heat, warm the olive oil, then add the crumbled tofu and cook, stirring frequently while further breaking it up with a wooden spoon or spatula, for 3-4 minutes.
    4. Add the milk and spice mixture to the pan, stir to mix into the tofu, and continue to cook for an additional 2-3 minutes until the liquid mixture has cooked into the tofu and the tofu looks scrambled.
    5. Once cooked, remove from the heat, taste and season with additional salt and pepper as needed.
    6. Serve immediately on its own, with toast or allow to cool completely and store in an airtight container in the fridge for up to 5 days.

    Nutrition

    • Serving Size: 1/4 of mixture
    • Calories: 126 calories
    • Sugar: 1 gram
    • Fat: 8 grams
    • Carbohydrates: 3.5 grams
    • Fiber: 1 gram
    • Protein: 10 grams

    Keywords: tofu scramble, scrambled tofu, tofu scrambled eggs

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    Chickpea Tacos

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    Who says you can’t make tacos with chickpeas? Made with canned chickpeas, spices, and your favorite taco toppings, this vegetarian chickpea taco recipe is packed full of protein, fiber, and flavor. Learn how to make a quick and easy chickpea taco filling perfect for a weeknight meal.

    Chickpea Tacos

    Why Chickpea Tacos?

    While chickpeas may not be the first ingredient that comes to mind when you think of tacos, chickpea tacos are a fun way to mix up taco night! Whether you’re vegan, vegetarian, trying to eat more plant-based meals, or simply looking to try something new, chickpeas are a fun and healthy way to cook up your favorite taco meal.

    • Source of vegetarian protein. While chickpeas are primarily a source of carbohydrates, chickpeas are a good source of vegetarian protein containing 15 grams of protein per 1 cup serving (1).
    • Source of fibre. Chickpeas are high in dietary fiber, specifically soluble fiber, and contain 13 grams of fiber per 1 cup serving (1).
    • Inexpensive and versatile. Compared gram per gram, dry chickpeas are incredibly inexpensive compared to other sources of protein and are incredibly versatile as they can be boiled, roasted, or baked and also used in soups, stews, salads, curries, casseroles, and dips.
    • Quick and easy to use. While dry chickpeas will take longer to cook, canned, pre-cooked chickpeas are very easy to find and can help to dramatically cut down on prep time and cooking time.

    How to Make Chickpea Taco Filling:

    Dry the chickpeas thoroughly before cooking. Use a tea towel or paper towel to remove as much excess water as possible to help ensure you get a nice crispy texture on the chickpeas.

    Season the chickpeas generously with spices. Coat the chickpeas with your favorite taco seasoning, I recommend a blend of chili powder, paprika, garlic powder, onion powder, dried oregano, and salt.

    Cook the chickpeas in a pan. Add the chickpeas to a pan and cook them until darkened and slightly crispy, breaking some of them up with a fork or potato masher to create a ground-meat-like texture.

    Assemble the tacos. Once the filling is prepared, add the chickpea filling to tortillas and serve with toppings of your choice. I think avocado, tomatoes, salsa, coleslaw, and/or sour cream would all work well.

    Store leftovers. If there happens to be anything left, leftover chickpea taco filling can be stored in the fridge in an airtight container for up to 5 days. To reheat, simply add the chickpeas to a pan and heat until warm and slightly crispy.

    Vegetarian Chickpea Tacos

    Best Toppings for Chickpea Tacos

    Once you’ve prepared your chickpea filling, you can serve the tacos with toppings of your choice. I think the following would all work well:

    • Avocado
    • Guacamole
    • Tomatoes
    • Salsa
    • Pico de Gallo
    • Sour Cream (or Vegan Sour cream)
    • Red Cabbage
    • Coleslaw
    • Cilantro
    • Jalapeño
    • Lime
    • Hot Sauces

    Regardless of what toppings you choose, these chickpea tacos are a little something different that you can add to your taco night repertoire. Not only does the chickpea filling work well in tacos but you can also serve it in burritos or on top of your favorite burrito bowl, taco bowl, or salad as a source of hearty and filling fiber and plant-based protein.

    More Vegetarian and Vegan Recipes:

     

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    Vegetarian Chickpea Tacos

    Chickpea Tacos

    Author: Stephanie Kay

    These vegetarian chickpea tacos are a fun way to mix up taco night! Not only does the chickpea filling work well in tacos but it works well in burritos, bowls, or topped onto your favourite salad.

    • Author: Stephanie Kay
    • Prep Time: 10 minutes
    • Cook Time: 15 minutes
    • Total Time: 25 minutes
    • Yield: 8 tacos 1x
    • Category: Mains
    • Method: Stovetop
    • Cuisine: American
    • Diet: Vegetarian
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    Ingredients

    Chickpea Taco Filling:

    • 2 (14 oz.) cans chickpeas, strained and rinsed
    • 1 tablespoon chili powder
    • 1 teaspoon paprika
    • 1 teaspoon ground cumin
    • 1/2 teaspoon garlic powder
    • 1/4 teaspoon onion powder
    • 1/2 teaspoon dried oregano
    • 1/2 teaspoon salt
    • 2 tablespoons olive oil

    Cilantro Lime Sauce (optional):

    • 1/4 cup plain yogurt
    • 1/4 cup cilantro, minced
    • 1 limed, zested and juiced
    • Salt
    • Pepper

    To Serve:

    • 8 corn or flour tortillas
    • 1 cup lettuce, shredded
    • 1 avocado, diced or mashed
    • 2 tomatoes, diced
    • 1/4 red onion, diced

    Instructions

    1. Strain and rinse the canned chickpeas and then transfer them to a large bowl. Using a tea towel or paper towel, gently pat chickpeas dry to remove any excess moisture, this will allow for a crispier texture once cooked.
    2. In a small bowl, combine the chili powder, paprika, cumin, garlic powder, onion powder, oregano and salt, and stir to combine. Sprinkle the spice mixture on top of the chickpeas and then toss or stir until the chickpeas are well coated in the spices.
    3.  In a cast-iron or heavy bottom skillet, warm the olive oil on medium heat. Add the seasoned chickpeas and cook for 6-8 minutes until toasted and slightly crispy, breaking up the chickpeas with a fork or potato masher as they cook to create a ground-meat-like texture, leaving some of the chickpeas whole.
    4. While the chickpeas are cooking, prepare the cilantro-lime yogurt. In a small bowl combine the yogurt, minced cilantro, lime juice, lime zest, and a pinch of salt and pepper and stir to combine. Taste and adjust seasoning as needed, then set aside.
    5. Optional: Warm the tortillas. If using corn tortillas, fill a bowl with room temperature water, quickly dunk the corn tortilla in the water, transfer them to a warm pan on medium-high heat, and warm for about 15 to 45 seconds on each side until golden and toasted, using tongs to flip the tortillas, until all of the tortillas are toasted. If using wheat tortillas, preheat your oven to 300°F. Wrap your tortillas in aluminium foil and place in the oven for 10-15 minutes until fully heated through or place them on a microwave-safe plate and cover with a slightly damp paper towel and microwave in 30-second increments until warm.
    6. Once the chickpeas are cooked, assembled the tacos. Place a tortilla on a plate, top with roughly a 1/4 cup of the chickpea filling and top with toppings of your choice.
    7. Any leftover chickpea filling can be stored in an airtight container in the fridge for up to 5 days. To reheat, add the filling to a pan and cook for a couple of minutes until warm.

    Nutrition

    • Serving Size: 1 taco with toppings
    • Calories: 234 calories
    • Sugar: 2 grams
    • Fat: 9 grams
    • Carbohydrates: 31 grams
    • Fiber: 9 grams
    • Protein: 9 grams

    Keywords: chickpea taco meat, chickpea tacos vegan, smashed chickpea tacos, chickpea tacos recipe

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    Metabolism 101: How Does it Work?

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    From fast metabolism to slow metabolism to a broken metabolism, there are a lot of buzzwords in the fitness and nutrition industry when it comes to metabolism but what exactly do they mean, if anything at all? Here is everything that you need to know about your metabolism and how it works.

    Metabolism 101: What is metabolism and how does it work?

    What is metabolism?

    Metabolism is the sum of all reactions that occur throughout the body within each cell and that provide the body with energy (1). Energy consumed from food and beverages is converted into energy that fuels all of the vital processes that are continuously occurring inside the body that allow for life and normal functioning. The body’s rate of energy production, measured in calories, is affected by factors such as sex, height, age, exercise, diet, and disease.

    How does metabolism work?

    There are two primary chemical reactions involved in metabolism: catabolism and anabolism. Catabolic reactions govern the breakdown of food to obtain energy, while anabolic reactions use the energy produced by catabolic reactions to synthesize larger molecules (2). Both catabolic and anabolic reactions are critical to maintaining life.

    • Catabolism: the breakdown of molecules to obtain energy. This includes the breakdown of macronutrients (proteins, carbohydrates, and fats) into their simpler forms to provide the body with energy and the basic building blocks required for growth.
    • Anabolism: the synthesis of all compounds required by the cells. This includes growth and repair, which utilize energy that comes from our food.

    The majority of the energy (calories) we consume on a daily basis is used to keep catabolic and anabolic reactions operating in the body, while a smaller amount of the energy (calories) we consume is utilized to fuel activity.

    Components of Metabolism

    There are four main components of metabolism (3)(4):

    1. Basal Metabolic Rate (BMR)
    2. Thermic Effect of Food (TEF)
    3. Exercise Activity Thermogenesis (EAT)
    4. Non-Exercise Activity Thermogenesis (NEAT)

    TDEE = BMR + TEF + EAT + NEAT

    Each component of metabolism utilizes energy and makes up our total daily energy expenditure (TDEE), also known as your metabolism.

    What is Basal Metabolic Rate?

    Your basal metabolic rate (BMR) is the amount of energy used by the body at rest or for your most basic life-sustaining functions. Even when you’re resting, your body requires energy for breathing, circulation, nutrient processing, adjusting hormone levels, and cell production. The body’s BMR accounts for the largest amount of energy expended daily, approximately 70% of total daily energy expenditure (3)(5). BMR is influenced by various factors including sex, age, height, fat mass, fat-free mass, and hormones (6)(7)(8).

    Basal metabolic rate (BMR) is often used interchangeably with resting metabolic rate (RMR), however, there is a small difference between the two. BMR and RMR both measure the amount of energy – in calories – the body needs to stay alive and function properly, however, RMR accounts for additional low-effort daily activities on top of basic body functions. These low-effort activities include things such as eating or using the bathroom (9). For this reason, there is roughly a 10% difference between your BMR and your RMR, since RMR accounts for slightly more energy expended each day (10).

    What is the Thermic Effect of Food?

    The thermic effect of food (TEF), also known as diet-induced thermogenesis, is the energy expended to digest, metabolise, absorb, and store the food that you eat (11). TEF represents approximately 10% of the energy you expend each day, however, it is influenced by age, meal timing, and the macronutrient composition of your meal (3). Each macronutrient – protein, carbohydrate, and fat – requires a certain amount of energy to be digested by the body (TEF), which can be expressed as a percentage of the energy that they contain (12):

    • Thermic effect of fats = 0-3%
    • Thermic effect of carbohydrates = 5-10%
    • Thermic effect of protein = 20-30%

    Of all three macronutrients, protein has the highest thermic effect of food, meaning that the body requires more energy to break down 1 gram of protein compared to 1 gram of carbohydrate or fat.

    What is EAT?

    Exercise activity thermogenesis (EAT) is the energy expended by the body for physical movement. EAT accounts for periods of intentional exercise, such as going for a run, lifting weights, going for a swim, or doing a workout. Of all components of metabolism, EAT varies the most as it is dependent upon how active you are each day and can account for anywhere from 5% to 30% of your total daily expenditure depending on the individual (3)(13).

    What is NEAT?

    Non-exercise activity thermogenesis (NEAT) is the energy expended for everything we do that is not sleeping, eating, or sports-like exercise (14). This ranges from the energy expended walking to the bathroom, standing, cooking, cleaning, and fidgeting. Your NEAT accounts for approximately 15% of your total daily energy expenditure (3).

    Components of Metabolism

    What is a “slow metabolism” or “fast metabolism”?

    Since metabolism is the sum of all the energy your body expends throughout the day, the terms “slow metabolism” and “fast metabolism” generally refer to how little or how much energy (calories) your body expends per day. Given certain components of metabolism, namely BMR, are influenced by factors outside of our control, including age, sex, height, and genetics, metabolism is sometimes classified as  “slow” or “fast” based on these factors. Generally speaking, men tend to have a higher BMR than women; larger individuals tend to have a higher BMR than smaller individuals, and BMR increases rapidly before the age of one and gradually decreases after the age of 60 (15)(16). While “fast” and “slow” metabolism are not technical terms, put simply, the more calories your body naturally burns at rest the faster your metabolism, and the fewer calories your body burns at rest the slower your metabolism.

    How does metabolism impact weight?

    Metabolism has a direct impact on weight loss and weight gain. When more energy is consumed than is needed for metabolism and physical activity the excess is stored primarily as adipose tissue, also known as body fat (17). Conversely, when less energy is consumed than is needed for metabolism and physical activity the body will utilize the energy it has previously stored. This relationship between “energy in” vs. “energy out” is known as energy balance, which is defined by the laws of thermodynamics, and dictates whether weight is lost, gained, or remains the same.

    Does diet impact metabolism?

    Given that the thermic effect of food (TEF) is a component of your total daily energy expenditure (TDEE), your diet does impact your metabolism. The macronutrient composition of your meal has a direct effect on how much energy your body expends to digest it. Protein has the highest thermic effect of food, 10% to 30% higher than carbohydrates or fat, therefore, protein-rich foods can help to increase your metabolism, and, although there is limited evidence, some research suggests that high-carb meals produce a greater thermic effect when compared with high-fat meals (11).

    Moreover, in addition to having a higher thermic effect of food, a high-protein diet helps to support the development and maintenance of lean muscle mass, which has a direct impact on basal metabolic rate.

    Does muscle increase metabolism?

    Since basal metabolic rate (BMR) is influenced by body composition or an individual’s muscle-to-fat ratio, when you increase muscle mass you increase your metabolism. Total lean mass, or the total weight of your body minus the weight from fat mass, takes a lot of energy to maintain. Individuals with a higher degree of lean muscle will generally have a higher metabolic rate than individuals with lower levels of lean muscle mass (18)(19).

    Does exercise increase metabolism?

    Exercise has a direct impact on metabolism since exercise activity thermogenesis (EAT) influences the total daily energy expenditure (TDEE) or the total amount of calories expended per day.  While BMR accounts for the majority of the energy expended by the body, exercise still plays a very important role in metabolism and overall health. Not only does exercise directly increase energy expenditure during the activity itself but the increase in metabolic activity from exercise can outlast your workout. Depending on the duration and intensity of your physical activity, your metabolism can continue to burn calories at complete rest due to the result of rising oxygen consumption after workouts known as excess post-exercise oxygen consumption or EPOC (20). Interestingly, while aerobic activities such as running, cycling or swimming burn more calories during exercise, anaerobic activities such as weight lifting or interval training can help you expend more energy after exercising as they have a higher EPOC (21). After a resistance training workout, your body continues to burn calories as your muscles recover throughout the day. Moreover, not only do anaerobic exercises that build muscle, such as resistance training, increase metabolism through increased EPOC but the maintenance of lean muscle mass itself increases total daily energy expenditure by increasing BMR and, therefore, overall metabolism.

    Does metabolism slow with age?

    Contrary to popular belief, metabolism does not slow with age. In 2021, a large study – the most comprehensive on the topic to date – was released which demonstrated that until the age of 60, age has very little impact on our basal metabolic rate. Using data from nearly 6,500 people, ranging in age from 8 days to 95 years, researchers discovered that there are four distinct periods of metabolic life (22):

    • From infancy until age 1, when calorie burning is at its peak, metabolic rate surges until it was about 50% higher than the adult rate,
    • From age 1 to 20, metabolism gradually slows by about 3% a year,
    • From age 20 to 60, metabolism holds steady,
    • And from age 60 onward, metabolism declines by about 0.7% a year.

    Although people gain a pound and a half per year during adulthood, on average, this change in weight cannot be attributed to a slowing metabolism. While metabolic rate does very gradually decline over the age of 60, prior to this point, it is primarily dietary and lifestyle factors that are the largest contributing factors to changes in weight.

    What causes slow metabolism?

    Looking back at the components that influence metabolism (BMR, TEF, EAT, and NEAT), there are several aspects that can contribute to slow metabolism, some controllable and some not.

    • Height: Quite simply, the smaller you are the less energy you need so the slower your BMR will be.
    • Sex: Generally speaking, women have a slightly lower BMR than men.
    • Underrating Protein: Protein has the highest thermic effect of food (TEF); therefore, underrating protein will result in a slower metabolism.
    • Skipping Resistance Training: More muscle mass = faster metabolic rate. While all forms of activity support overall health, resistance training has a direct impact on metabolism as it supports the development and maintenance of muscle mass.
    • Not Engaging in Intentional Exercise: If you move your body but you’re not engaging in intentional exercise (run, workout, class, etc..) you’re leaving unexpended calories on the table.
    • Limited Daily Movement: If you’re engaging in intentional exercise but you don’t move your body regularly outside of the gym/run/class, you’re once again leaving unexpended calories on the table.
    • Chronic Dieting/Undereating Calories: Chronic undereating can cause metabolic adaptation and BMR to decrease to ensure you burn fewer calories at rest to compensate for the lack of calories. Long-term consumption of fewer than 1,000 calories per day can have a significant impact on basal metabolic rate (23)(24)(25).

    Fortunately, while some of the factors are outside of your control, several factors are within your control and there are plenty of ways to increase slow metabolism.

    How can I speed up my metabolism?

    While many of the factors that influence metabolism are outside of our control, such as age, height, and genetics, there are many factors within our control that can help to increase metabolic rate. Although you most certainly can’t “boost” your metabolism, focusing on the factors within your control can help to increase your metabolic rate and total daily energy expenditure.

    1. Increase your NEAT. 

    Think of ways, outside of the gym and intentional exercise, to move your body more on a regular basis. This will help to increase your non-exercise activity thermogenesis (NEAT), which is arguably the most underrated component of metabolism. Everything from playing with your kids to pacing while talking on the phone to picking up a basket instead of using a shopping cart can help to increase your NEAT.

    2. Eat More Protein.

    Due to the high thermic effect and other factors, a high protein intake tends to increase metabolism, while it also supports the development and maintenance of lean muscle, which helps keep BMR strong. Aim to consume, at least, one palm-sized portion of protein at every meal.

    3. Exercise regularly. 

    Be it walking, cycling, dancing, skiing or swimming, engaging in intentional exercise on a regular basis will help to increase your exercise activity thermogenesis (EAT), which is a factor in metabolism. Governing health bodies generally recommend a minimum of 150 minutes of moderate exercise or 75 minutes per week.

    4. Focus on building muscle.

    Prioritizing resistance and strength training will help you build and maintain more lean muscle mass, which directly increases your basal metabolic rate (BMR), exercise activity thermogenesis, and overall metabolism.

    5. Get good sleep.

    Rest has a direct impact on your energy levels, hormone balance, and hunger cues. Managing stress and prioritizing quality sleep is a secret weight-loss tool as it can help to keep your hormones, energy levels, and metabolism strong.

    The Bottom Line

    Metabolism is the sum of all processes that occur in the body and that provide the body with energy. Your metabolism, or total daily energy expenditure, is made up of your basal metabolic rate, thermic effect of food, exercise, and non-exercise activity, and is impacted by age, sex, height, muscle mass, hormones, and genetics. Your metabolism can be supported by various diet and lifestyle factors including consuming adequate protein, participating in regular exercise, prioritizing resistance training, and getting adequate high-quality sleep.

    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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