Stephanie Kay Nutrition

Stephanie Kay Nutrition

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Are Bagels Healthy?

Published on January 21, 2021 by Stephanie Kay

Bagels are often considered a “bad carb” because they are made with flour and are high in carbohydrates, however, it’s not as straightforward as you may think. In fact, there are many different types of bagels and toppings truly make all of the difference. So, let’s discuss bagels and answer the question – are bagels healthy? Here are the bagel nutrition facts you need to know.

Are bagels healthy?

 

What are Bagels?

Bagels are ring-shaped breads that date as far back as the 15th century. Although now seen as an American staple, bagels have roots in Polish and German culture. It is suggested that as Germans immigrated to Poland, they brought traditional bread-style pretzels with them, which eventually morphed into round rolls with a hole in the middle, which came to be known as obwarzanek in Poland. Although bagels arrived in North America in the 19th century, it was not until the 1970s that bagels began to emerge from their mainly Jewish niche market as the era of “ethnic food” became trendy. (1)(2)

Today, bagels are easily found in most major grocery stores and have evolved to include different varieties such as New York-style bagels, Montreal-style bagels, plain bagels, sesame seed bagels, everything bagels, cinnamon raisin bagels, and many more.

How are Bagels Made?

Bagels are made from a combination of flour, salt, water, yeast, and barley malt. Once the ingredients are mixed, the dough is then shaped into rings and cooked in boiling water for a couple of minutes, before being baked in the oven to create a crispy crust and caramel color. Although all bagels are made with the same basic ingredients, additional ingredients and process adaptations are sometimes made for changes in flavor and texture. For instance, Montreal-style bagels include eggs in the dough, are boiled in honey-sweetened water, and finished in a wood-burning oven, which allows for a denser texture and sweeter taste.

Bagels: Nutrition, Calories, Carbs, Protein & Fat

The nutritional value of a bagel can vary widely based on the ingredients, cooking method, type of bagel, and brand. Generally speaking, bagels are a rich source of carbohydrates, with a limited protein and fat.

One medium-sized bagel (4″ diameter, 89 grams) provides the following:

  • Calories: 229
  • Protein: 9 grams
  • Fat: 1 gram
  • Carbohydrates: 45 grams
  • Fiber: 2 grams
  • Sugar: 5 grams

Bagels vs. Bread

Think bread is a better choice than a bagel? Here is a nutritional comparison of 100 grams of bagel and 100 grams of bread.

NUTRITION PER 100 GBAGEL BREAD
Calories257 calories266 calories
Protein10.0 grams7.6 grams
Fat1.6 grams3.3 grams
Carbohydrate50.9 grams50.6 grams
Fiber 2.2 grams2.4 grams
Sugar 5.1 grams4.3 grams

All nutrition data based on plain, enriched bagel and plain, enriched bread.

As you can see, gram-per-gram, bagels, and bread have very similar nutritional values, however, the difference often lies in their serving size. A typical medium-sized bagel range between 85 to 105 grams, while 2 slices of bread range between 50 to 75 grams, therefore, per serving bagels contain more calories, carbohydrates, and sugar when compared to a serving of bread.

Does this mean that bagels are a poor choice? Absolutely not. It simply means that they are different foods with different shapes and different sizes and, therefore, provide different nutritional values.

Are Bagels Healthy for Weight Loss?

It depends. It is important to understand that weight loss is about an individual’s overall food intake and lifestyle, not an individual food. Evidence shows that as long as total calories are controlled for, both high-carb and high-fat foods can be consumed and support a goal of weight loss. If you have a goal of weight loss, it is important to be mindful of your total calorie expenditure and your total calorie intake. If you want to consume a bagel, simply ensure that it fits into that equation.

So, Are Bagels Healthy?

Generally speaking, bagels are made of whole foods and can be included in a healthy diet. Although their nutritional values vary widely based on the exact variety, bagels are a good source of energy and carbohydrates, with a small to moderate amount of protein. The exact nutritional value of a bagel is dependent upon the ingredients it contains and the toppings used.

How to Pick Healthy Bagels

Can’t decide what type of bagel to choose? Here are some tips to help ensure you are choosing a healthier option.

1. Read the Ingredients

The ingredients are the only way to determine if a bagel is a healthy choice or not. Although traditional bagel recipes are made with flour, salt, water, yeast, and barley malt, many brand-name bagels contain additional ingredients such as vegetable oils, food additives, and preservatives. Certain varieties may also contain herbs, spices, and seeds, which are all fine. When shopping for bagels, simply do your best to choose options that are solely or mostly made of whole foods; flour, yeast, salt, barley malt, and/or egg.

2. Focus on Fiber

Most bagels are made with refined wheat flour or enriched wheat flour, which tend to be lower in fiber. Although these types of flour are not inherently unhealthy, because the bran and germ have been removed, they tend to contain less fiber than whole-grain versions. If possible, but not necessary, look for bagel options made with whole-grain flour to help increase the fiber content or opt for varieties that offer 5 or more grams of fiber per serving.

3. Limit Sugar

Given bagels tend to be made with refined flour they tend to contain more refined carbohydrates per serving and, therefore, more sugar. Since these sugars are naturally present in the flour it is difficult to control their intake, however, ensuring that there is limited added sugar in the bagels is a simple way to control your total sugar intake. Be sure to read the ingredients and opt for varieties that contain little or no added sugar.

4. Pay Attention to Portion Size

When reading the nutrition label be sure to check the portion size. Although one would assume that the portion size for a bagel is one bagel, manufacturers sometimes list portion sizes as 1/2 a bagel or in grams, which can make comparing brands and labels rather confusing.

5. Be Mindful of Toppings

Generally speaking, bagel toppings are mostly whole-food-based, including cream cheese, avocado, butter, and jam and, therefore, nothing to worry about. However, if you happen to have a goal of weight loss it is important to consider that these toppings are rich sources of calories due to their high values of dietary fat and/or sugars, so it is important to be mindful of the serving size of your toppings and spreads.

The Bottom Line

Bagels are made of flour, yeast, water, salt, barley malt, and/or egg, however, depending on the brand they may also contain added sugars, additives, and preservatives. When shopping for bagels, be sure to read the ingredients and opt for varieties that contain whole-food ingredients, a moderate amount of fiber, and limited added sugar. Depending on your personal health goals, be mindful of the portion size and toppings you use.

Chickpea Peanut Curry

Published on January 16, 2021 by Stephanie Kay

Made with chickpeas, sweet potatoes, peanut butter, and curry powder, and ready in less than 30 minutes, this chickpea peanut curry is a great vegetarian dish for busy weeknights. Not to mention, it keeps incredibly well in the fridge and freezer so you can store leftovers for days and weeks to come.

Vegetarian Chickpea Peanut Curry

Why You’ll Love This Chickpea Peanut Curry

If you haven’t noticed, I love a good curry. Be it Thai-inspired or Indian-inspired, curries are one of my go-to weeknight meals and I’ve shared so many on the blog I’m actually starting to lose count! I just love the simplicity of curry and how easily you can create intense flavor with minimal ingredients, time, and effort, and this chickpea peanut curry is just another wonderful example of exactly that.

Although I love experimenting in the kitchen, this particular recipe was created out of necessity. While trying to make dinner (at the end of the week and with very little food left in the fridge), I decided to scour the pantry to see what I could pull together to make a meal. With a jar of peanut butter, a can of chickpeas and a can of diced tomatoes, I decided to let my creativity flow and voilà – chickpea peanut curry! Using peanuts or peanut butter in a curry is certainly nothing new, as it can widely be seen in Thai and Indian cultures, this just happens to be my personal take on the idea. I think the combination of sweet flavors from the sweet potatoes and tomatoes pairs really with the salty flavors from the peanut butter and the chickpeas help to add a little boost of vegetarian protein to this plant-based meal.

Whether you choose to serve it on its own or with a side of rice, this chickpea peanut curry is the perfect meal for busy weeknights. Not to mention, this recipe freezes incredibly well,  so you can make a double batch or store leftovers in the freezer for weeks and months to come.

More Vegetarian Curry Recipes:

  • Veggie Curry in a Hurry
  • Yellow Squash and Chickpea Curry
  • Sweet Potato Curry
  • Chickpea Pumpkin Curry
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Vegetarian Chickpea Peanut Curry

Chickpea Peanut Curry

Author: Stephanie Kay

Made in one pot and ready in less than 30 minutes, this chickpea peanut curry is a great vegetarian weeknight meal!

  • Author: Stephanie Kay
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings
  • Category: Main
  • Method: Stovetop
  • Diet: Vegetarian
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Ingredients

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 1 tablespoon curry powder
  • 1 teaspoon cumin
  • 1/4 teaspoon chili flakes
  • 1 teaspoon salt
  • 2 medium sweet potatoes, peeled and cubed (roughly 4 cups)
  • 14 oz can diced tomatoes
  • 2 cups chicken or vegetable broth
  • 1/2 cup peanut butter, smooth or chunky
  • 14 oz can chickpeas, strained and rinsed
  • 2 cups spinach, roughly chopped

To Serve (optional):

  • White rice, cooked
  • Lime, cut into wedges
  • Cilantro, roughly chopped
  • Peanuts, roughly chopped

Instructions

  1. In a large pot on medium-high warm, warm the olive oil.
  2. Add onion and cook for 3-4 minutes until tender and translucent. Add garlic and cook for an additional 1-2 minutes until tender.
  3. Add curry powder, cumin, chilli flakes and salt and cook for 30 seconds or until fragrant. Add cubed sweet potatoes and stir to coat in the onion and spice mixture.
  4. Add diced tomatoes, broth, peanut butter and chickpeas and stir to combine. Bring to a boil, then reduce to a simmer, cover and cook for 15-20 minutes until the sweet potatoes are tender and can easily be pierced with a fork.
  5. Once cooked, add chopped spinach, stir to combine and cook for an additional 1 to 2 minutes until wilted.
  6. Serve immediately on its own or with a side of rice, and/or top with a squeeze of lime, sprinkle of cilantro and chopped peanuts.

Nutrition

  • Serving Size: 1 serving
  • Calories: 285 calories
  • Sugar: 9 grams
  • Fat: 15 grams
  • Carbohydrates: 33 grams
  • Fiber: 7 grams
  • Protein: 10 grams

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Savory Breakfast Muffins

Published on January 9, 2021 by Stephanie Kay

If you are looking for a healthy grab-and-go breakfast, these savory muffins are a great way to do it. Filled with spinach, bacon, and cheddar cheese, these savory breakfast muffins are light, fluffy, and full of flavor. Enjoy them on their own or pair them with a boiled egg and some fruit for a quick, filling, and well-balanced, on-the-go breakfast!

Savoury Breakfast Muffins

Are Savory Muffins Healthy?

Yes! While muffins have a reputation for being high in calories, fat, and sugar (in the case of sweet muffins), they are a recipe and can, therefore, be adapted to suit your diet and nutrition plan. In fact, these savory breakfast muffins are refined sugar-free, and packed full of protein, healthy fats, and carbohydrates to make a healthy breakfast to start your day.

What You’ll Need

These savory muffins are filled with everything you love about a savory breakfast but done in a handheld and more well-balanced way. Here are the ingredients you’ll need:

  • Bacon: Nothing says savory like bacon! I recommended using traditional pork bacon however, you could use turkey bacon if you prefer. Each muffin contains a 1/2 slice of bacon, which is definitely nothing to worry about.
  • Cheese: I used cheddar cheese in the recipe, as I think it pairs best with the bacon, but you could use any grated cheese if you like, Swiss cheese or gouda cheese would also work well.
  • Spinach: To add a punch of leafy greens and fiber. If using frozen spinach, be sure to remove as much liquid as possible before adding it to the muffin batter.
  • Chives: For a little onion-y bite. Feel free to add additional fresh herbs if you like, basil, parsley, or fresh thyme would all work well.
  • Milk and Yogurt: To add an extra boost of protein and make the muffins extra fluffy. This recipe calls for plain yogurt (whole milk, 2% or 0%), however, you could use Greek yogurt if you prefer, you may simply need to add an extra splash of milk if your batter is too thick.
  • Egg: To bind the batter and provide a bit more protein.
  • All-Purpose Flour: I used plain white flour, as I think it provides the most neutral taste, which allows the bacon, cheddar, and chives to shine, however, you could use whole wheat flour if you like. To make them gluten-free, use a 1-to-1 gluten-free flour.
  • Olive Oil: To ensure the muffins are ultra-moist and add some flavor and healthy fats at the same time.

Along with the above, you’ll also need some baking essentials, including baking powder, baking soda, salt, and black pepper, to ensure the muffins are perfectly seasoned, light, and fluffy.

Other Add-Ins for Savory Muffins

Although I opted to include bacon, spinach, and cheddar cheese, however, there are plenty of different savory meats and vegetable ingredients you could add to your muffins. Here are some ideas:

  • Ham, cooked
  • Sausage, cooked
  • Garlic, grated
  • Kale, sauteed
  • Tomatoes, dice
  • Zucchini, grated
  • Carrots, grated
  • Olives, diced

Regardless of what flavor combination you choose, these savory muffins make a great handheld breakfast and work equally well for a simple lunch or snack.

How to Make Savory Muffins

Making savory muffins is as easy as making sweet muffins, you just use savory ingredients! Here’s to make them:

Prep the add-ins. Be sure to cook the bacon, or any other meat you’re using, and chop and/or sautée all of the veggies.

Mix the wet and dry ingredients. Combine all of the dry ingredients in a medium mixing bowl, and all of the wet ingredients in a separate large mixing bowl.

Mix the batter. Add the dry ingredients to the wet ingredients and mix them together, be careful to not over-work the batter.

Add the add-ins. Once the batter is ready, gently fold in the cooked bacon, spinach, cheese, and chives until evenly distributed and well combined.

Bake the muffins. When the batter is ready, divide it evenly across a muffin tin and bake until fluffy and golden brown on top.

Serve and enjoy! Once baked, allow the muffins to cool slightly in the muffin tin and then transfer them to a wire rack to cool completely. The muffins can be served immediately or stored in the pantry, fridge, or freezer.

Savoury Muffin Recipe

Storage and Reheating

To Store: The muffins can be stored in an airtight container or plastic bag in the refrigerator for up to 7 days. The muffins can be eaten cold or reheated.

To Freeze: The muffins can be stored in an airtight container or plastic bag in the freezer for up to 3 months. Allow them to thaw before eating or reheating.

To Reheat: To eat warm, thawed muffins can be reheated in an oven at 300°F for 7 to 10 minutes or in the microwave for 30 seconds to 1 minute.

What to Serve with Savory Muffins

You can enjoy a savory muffin on its own, but if you’d like to include a muffin as part of a larger meal, I recommend serving it with a source of fiber and a bit more protein. Here are some examples of what you can eat with a savory muffin:

  • Boiled Eggs + Apple
  • Cottage Cheese + Grapes
  • Yogurt + Berries

If you’ve yet to try a savory muffin I highly recommend that you do! Not only is it a fun way to mix up your everyday sweet muffin baking, but savory muffins are super versatile and can easily be enjoyed for own as a balanced breakfast, lunch, or lunch. Not to mention, they are family-friendly baked goods that even the kids will enjoy.

More Breakfast Muffin Recipes:

  • Feta & Spinach Muffins
  • Red Pepper & Spinach Muffins
  • Bacon & Egg Muffin Cups
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Savoury Breakfast Muffins

Savory Muffins

Author: Stephanie Kay

Loaded with bacon, spinach and cheese, these savory breakfast muffins are a healthy handheld breakfast to help get you out the door on busy mornings.

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

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 egg
  • 1 1/2 cups milk
  • 1/4 cup plain yogurt*
  • 1/3 cup olive oil
  • 1 cup cheddar cheese, grated
  • 6 slices bacon, sliced or diced
  • 4 cups spinach, roughly chopped
  • 2 tablespoons chives, minced

Instructions

  1. Preheat the oven to 375°F and grease a muffin tin with butter or oil.
  2. In a cast-iron skillet or frying pan on medium-high heat, add bacon and cook for 8-10 minutes or until crisp. Once cooked, transfer to a plate lined with a paper towel to drain.
  3. Remove any excess bacon grease from the pan, leaving just a touch, add the chopped spinach and cook for 2-3 minutes until wilted. Transfer the spinach to the plate with the cooked bacon and set aside.
  4. In a medium bowl, combine all of the dry ingredients: flour, baking powder, baking soda, salt, and black pepper and stir until well incorporated.
  5. In a separate large bowl, combine all of the wet ingredients; egg, milk, yogurt and olive oil and whisk to combine.
  6. Transfer the dry ingredients to the wet ingredients and whisk well until the batter is smooth and there are no lumps.
  7. Add cooked bacon, spinach, cheddar cheese and chives and gently fold into the batter until well incorporated.
  8. Divide all of the batter evenly across the muffins tin wells.
  9. Transfer the muffin tin to the oven and bake for 20-25 minutes until a toothpick inserted into a muffin comes out clean and muffins are slightly golden on top.
  10. Once baked, allow to cool slightly, run a knife around each muffin to loosen, then transfer them to a rack and allow to cool slightly.
  11. The muffins can be served immediately, stored in the fridge for up to 7 days, or frozen for up to 3 months.

Notes

YOGURT: This recipe calls for plain yogurt (whole milk, 2% or 0% yogurt), however, you could certainly use Greek yogurt if you prefer, you may simply need to add an extra splash of milk if your batter is too thick.

Nutrition

  • Serving Size: 1 muffin
  • Calories: 249 calories
  • Sugar: 2 grams
  • Fat: 16 grams
  • Carbohydrates: 19 grams
  • Fiber: 1 gram
  • Protein: 8 grams

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Baked Pesto Salmon

Published on January 2, 2021 by Stephanie Kay

This pesto salmon recipe is a great way to take a humble fillet of salmon to new heights with minimal ingredients. Whether you want to use store-bought pesto or make your own pesto from scratch, this pesto baked salmon is a flavour-filled meal that the whole family can agree on.

Pesto Salmon

Baked Pesto Salmon with Tomatoes

In my opinion, this salmon recipe is equal parts impressive and easy. With its bright and vibrant colours, it looks like you’ve spent hours in the kitchen but, thanks to a friendly real food shortcut, you can pull it together with a handful of ingredients and have it on the table in 30 minutes or less.

Different Ways to Make Pesto Salmon

Although this recipe calls for the salmon to be cooked in a baking dish in the oven, there are actually many different ways you could cook this pesto salmon.

In Foil: Cooking salmon in foil is as easy as the name implies. Simply place a salmon fillet on a piece of aluminium foil, top with pesto, and fold or wrap the sides of the aluminium foil up to create a parcel to enclose the salmon. The parcel can then be placed on a baking sheet or placed directly in the oven to cook for 20 minutes until the salmon is tender and flaky.

In a Pan: Cooking salmon in a pan is one of the simplest cooking methods. Simply add your salmon fillet to a skillet on medium-high heat, skin-side down, and cook for 4 minutes, then flip and cook for an additional 2-3 minutes until salmon is golden and crisp. Once cooked, top the fillet directly with pesto, or gently heat the pesto in the pan before pouring it over your cooked salmon fillet.

On the Grill: Add salmon to the grill, skin side up, cover and grill for 6-8 minutes or until the salmon lightens in colour and you can take the fillet off of the grill without sticking. Once the salmon is cooked, remove it from the grill and top it with pesto.

Under the Broiler: For a quick, easy and crispy salmon fillet, the broiler is a great way to go! Simply add your salmon to an oven-proof skillet and place it under the broiler, skin side down, for 4-6 minutes until the top is golden and the centre is flaky. If you are using this method, it is best to add your pesto once the salmon is cooked to ensure that it does not burn.

Regardless of what cooking method you choose, the key to this salmon recipe is a good pesto. If you’re up to it, you can certainly make your own homemade basil pesto from scratch, however, if you’re like me and want to cut down on prep time, the store-bought stuff works just as well. To find the best quality pesto, be sure to read the ingredients and look for an option made with olive oil.

Whether you choose to make your own pesto or buy pre-made pesto, this pesto salmon is sure to be a winner. Serve it up with a side of potatoes and vegetables for a high-protein, high-fibre and well-balanced meal.

More Healthy Salmon Recipes:

  • Pistachio-Crusted Salmon
  • Spicy Salmon Roll Bowls
  • Honey Mustard Salmon
  • Honey Ginger Grilled Salmon
  • Honey Miso Salmon
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Pesto Salmon

Pesto Salmon

Author: Stephanie Kay

This healthy baked pesto salmon recipe is filled with flavour while being quick and easy to make! Feel free to use store-bought pesto or make your own at home.

  • Author: Stephanie Kay
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Mains
  • Method: Baked
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Ingredients

  • 4 salmon fillets (4oz)
  • 1 1/2 cups cherry tomatoes
  • 1 tablespoon olive oil
  • 1 pinch salt
  • 6 tablespoons pesto, store-bought or homemade
Homemade Pesto (Optional)
  • 3 tablespoons pine nuts
  • 1/2 clove of garlic
  • 1 cup fresh basil
  • 2–3 tablespoons olive oil
  • 1 tablespoon parmesan cheese, grated
  • 1/2 lemon, juiced
  • 1 pinch salt
 

Instructions

  1. Preheat the oven to 400°F.
  2. If you are making homemade pesto, prepare it now. In a small food processor or using a pestle and mortar, add garlic, pine nuts and basil leaves and blitz until finely chopped. Slowly drizzle in olive oil, one tablespoon at a time, until you have a nice creamy texture (feel free to add less or more as needed), then stir in grated parmesan cheese, lemon juice and salt. Stir to combine and then adjust seasoning as needed. Set aside.
  3. In a medium oven-proof baking dish, add cherry tomatoes, drizzle with of olive oil, add a pinch of salt and toss until the tomatoes are well-coated in the oil.
  4. In the same baking dish, layer in salmon fillets and carefully cover each fillet with 1 1/2 tablespoons of pesto.
  5. Cover the baking dish with aluminium foil and then transfer to the oven to bake for 15-20 minutes or until the salmon is tender and flaky.
  6. The pesto salmon can be served immediately, stored in an airtight container in the fridge for up to 3 days or in the freezer for 3 months.

Nutrition

  • Serving Size: 1 fillet
  • Calories: 286 calories
  • Sugar: 2 grams
  • Fat: 18 grams
  • Carbohydrates: 4 grams
  • Fiber: 1 gram
  • Protein: 27 grams

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Broccoli Potato Soup

Published on December 24, 2020 by Stephanie Kay

Made with broccoli, potatoes, and parmesan cheese, this broccoli potato soup recipe is easy to make and a crowd-pleasing dish that the whole family is sure to love. Serve it up with a slice of crusty bread for a heartwarming winter meal!

Broccoli Potato Cheese Soup

Is broccoli potato soup healthy?

Of course! This cheesy broccoli potato soup is made completely of whole foods and is a well-balanced meal with carbohydrates, protein and fat. This particular recipe has a creamy texture, thanks to the potatoes, but if you wanted to make it a little extra rich and creamy a splash of heavy cream would take it to the next level and add some more healthy fats at the same time.

Can you freeze broccoli potato soup?

Yes! Not only does this soup store well in the fridge for several days but it stores well in the freezer for several months. So, go ahead and make a double batch and you’ll have healthy meals for months to come.

Tips for the Best Broccoli Potato Soup

  • Use Broth: Be sure to use chicken broth or vegetable broth in this recipe for an extra boost of flavour and nutrients. (1) Although you can use water, it won’t provide the same depth of flavour or texture.
  • Add Herbs: Using fresh or dried herbs, such as thyme, bay leaf or mustard, helps to elevate the flavour of the soup without adding any calories. Broccoli and potatoes are nutrient-dense whole foods but, without a little help from herbs and spices, they can be bland or boring on their own.
  • Use Fresh Cheese: Although you can use pre-grated parmesan cheese in this recipe, I highly recommend buying a piece of parmesan cheese on grating it yourself. Not only will it provide a cheesier flavour, but you can use the parmesan rind and add it to the broth for an extra boost of flavour. (Just be sure to remove it before puréeing the soup!)
  • Season Generously: Adding a generous pinch of high-quality salt and pepper during the cooking process and at the end will help to enhance the natural flavours of the vegetables.

Although this recipe calls for fresh broccoli you could certainly use frozen. Simply add the frozen broccoli to the soup and cook until it can be pierced with a fork, and then purée or blend to your liking.

Broccoli Potato Soup

Broccoli Potato Cheese Soup

This broccoli potato soup is rich, creamy and utterly delicious! With its bright green colour, velvety texture and salty and savoury flavour, it’s so good the family won’t even notice it’s for them.

More Healthy Potato Soup Recipes:

  • Chicken Pot Pie Soup
  • Tuscan Potato Soup
  • Potato Leek Soup
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Broccoli Potato Soup Recipe

Broccoli Potato Soup

Author: Stephanie Kay

A rich, creamy and cheesy broccoli potato soup recipe that is equal parts delicious and nutritious! This healthy soup recipe is a heart-warming meal that is great for lunch or dinner.

  • Author: Stephanie Kay
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
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Ingredients

  • 2 tablespoons butter
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 1/4 teaspoon dried thyme
  • 1 teaspoon Dijon mustard
  • 5 cups broccoli, roughly chopped
  • 3 cups potatoes, peeled and diced
  • 5 cups chicken broth (or vegetable broth)
  • 1 bay leaf
  • 1/2 cup parmesan cheese, grated
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. In a large pot on medium heat, add butter and warm until melted.
  2. Add onion and garlic and cook for 3-4 minutes until onions are soft and translucent.
  3. Add thyme, mustard, salt and pepper and stir to coat the onion mixture.
  4. Add potatoes, broth and bay leaf and stir until well combined. (Only add enough broth to cover the vegetables, as you don’t want a runny soup, and you can always add more at the end if needed.)
  5. Bring to a boil, then reduce to a simmer and cook for 15-20 minutes until the potatoes are tender.
  6. Add broccoli and cook for an additional 5 minutes until broccoli is tender and bright green in colour.
  7. Once cooked, remove the bay leaf. Using an immersion blender or in batches using a bar blender, purée until smooth.
  8. Add parmesan cheese, stir to combine, and season with additional salt and pepper to taste.
  9. Serve immediately, store in the fridge for up to 5 days, or in the freezer for up to 3 months.

Nutrition

  • Serving Size: 1 serving
  • Calories: 243 calories
  • Sugar: 6 grams
  • Fat: 10 grams
  • Carbohydrates: 30 grams
  • Fiber: 6 grams
  • Protein: 11 grams

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Spinach Mushroom Quiche

Published on December 19, 2020 by Stephanie Kay

Made with fresh spinach, mushrooms, Gruyère cheese and milk, this healthy spinach mushroom quiche is perfect for everything from a weekend brunch to a weekday lunch. Not only is it a crowd-pleasing dish but it can easily be made ahead of time as it stores well in the fridge and freezer, allowing you to spend less time in the kitchen and more time with your family and friends.

Spinach Mushroom Quiche Recipe

Although quiche is often overlooked and underrated, it is one of my favourite dishes. I just love how it transforms everyday kitchen staples into an eye-catching feast. Made with eggs, milk, cream, flour, butter and the fillings of your choice, quiche is also an incredibly versatile dish that works equally well for breakfast, lunch or dinner. You can serve it on its own or pair it with some bread and salad for a more filling meal.

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A classic quiche recipe will call for a homemade crust, which is a little more time-consuming, however, there are plenty of shortcuts that you can take to cut down on time. Not only can you purchase pre-made pie crusts in any major grocery store but you can easily omit the crust completely and make a crustless quiche instead.

Crustless Spinach Mushroom Quiche Option

Want to make this spinach mushroom quiche crustless? Not a problem! Simply omit the crust and grease the 9-inch pie dish with a little butter before adding the filling and bake in the oven at 350°F for 30 minutes or until the centre is set.

Spinach and Mushroom Quiche

Filled with mushrooms, spinach and savoury Gruyère cheese, this spinach and mushroom quiche is a great for a weekend brunch, holiday celebration or a healthy meal prep idea for hearty and healthy weekday meals.

More Breakfast Egg Recipes:

  • Greek Omelette Casserole
  • Spinach Breakfast Casserole
  • Breakfast Egg Bake
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Spinach Mushroom Quiche Recipe

Spinach Mushroom Quiche

Author: Stephanie Kay

Made with fresh spinach, mushrooms, Gruyère cheese and milk, this spinach and mushroom quiche recipe makes a healthy breakfast, brunch or lunch.

  • Author: Stephanie Kay
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 8 slices
  • Category: Breakfast
  • Method: Baked
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Ingredients

Crust:

  • 9“ deep-dish frozen pie crust
OR
  • 1 1/4 (150 g) cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup (113 g) unsalted butter, very cold, cut into 1/2″ cubes
  • 4 to 6 tablespoons ice water

Filling:

  • 1 tablespoon butter
  • 1 shallot or small onion, minced
  • 2 cups mushrooms, sliced
  • 4 cups spinach, roughly chopped
  • 4 eggs
  • 1/2 cup heavy cream
  • 1/2 cup milk
  • 1/8 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1 cup Gruyère cheese, shredded

Instructions

  1. Preheat the oven to 400°F and begin by preparing the pie crust.
  2. If you are using a pre-made pie shell, remove it from the freezer and thaw until just soft, about 10 minutes, then prick the bottom all over with a fork.
  3. If you are making a homemade pie crust, add flour and salt to a food processor and pulse a few times to combine. (*If you don’t have a food processor, see note below about doing this by hand.) Add the butter and pulse for a few seconds at a time, until coarse crumbs of butter form the size of large peas. Sprinkle the mixture with 4 tablespoons of ice water (make sure there are no ice cubes in the water!) and pulse again. Continue to add water until a dough forms. You know that the mixture is ready if when you pinch some of the crumbly dough together with your fingers, it holds together. Carefully empty the crumbly dough mixture from the food processor on to a floured surface, gather the mixture into a mound and gently form into a disc with your hand. Wrap the disc in plastic wrap and set in the fridge to chill for at least 2 hours. Once the dough has chilled, roll out the crust so that it fits a 9″ pie dish and then line the dish with the dough. Fold the excess dough inward, pressing the edges to double the sides. Prick the bottom all over with a fork and then refrigerate again for 30 minutes or freeze for 15 minutes.
  4. When the pie shell is ready, transfer it to the oven and bake for 20 minutes until partially cooked. (*See note below about blind baking.) Once baked, remove it from the oven, set aside and turn the oven temperature down to 325°F.
  5. While the crust is baking, prepare the filling. In a large skillet or pan on medium heat, warm the butter.
  6. Add the shallot and cook for 5-6 minutes until tender and slightly translucent.
  7. Add the mushrooms and continue cooking for an additional 5-6 minutes until mushrooms have roughly reduced in size by half and are golden brown.
  8. Add the spinach, cover the pan with a lid and cook for 1-2 minutes until all of the spinach is wilted. Stir to combine with the shallot and mushrooms and set aside.
  9. In a large bowl, add the eggs, milk, cream, nutmeg and salt and whisk until well combined. Set aside.
  10. Once the pie shell is cooked, layer with the filling ingredients. Add half of the Gruyère cheese, top with spinach mushroom mixture, top with remaining cheese and then pour with the egg mixture over top.
  11. Transfer to the oven and bake for 50-55 minutes until the centre is set and the top is lightly golden.
  12. Once cooked, remove the quiche from the oven and allow to cool slightly before slicing, 5-10 minutes.
  13. This spinach mushroom quiche can be served immediately, hot or cold, stored covered in the fridge for 3-4 days or tightly covered in the freezer for up to 3 months.

Notes

MAKING DOUGH BY HAND: If you do not own a food processor, you can make the dough by hand. In a large bowl, mix flour and salt, then add the cubed butter. Using your hands, begin ‘cutting’ the butter into the flour by rubbing the cold butter between your thumbs and fingers until the butter is the size of large peas. Add the water and knead the mixture in the bowl until the dough starts to hold together. See here for additional tips on making pie dough by hand.

BLIND BAKING: It is essential that the dough is chilled before blind baking, do not skip this step. For the best results, fill the pie shell with pie weights or dried beans before baking. Simply carefully line the pie shell with parchment paper, then pour in pie weights or dried beans to help weight down the crust. See here for additional blind baking tips.

CRUSTLESS OPTION: Simply omit the crust and grease the 9-inch pie dish with a little butter before adding the filling and bake in the oven at 350°F for 30 minutes or until the centre set.

Nutrition

  • Serving Size: 1 slice
  • Calories: 263 calories
  • Sugar: 2 grams
  • Fat: 19 grams
  • Carbohydrates: 13 grams
  • Fiber: 1 gram
  • Protein: 11 grams

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14 Healthy Non-Perishable Foods

Published on December 10, 2020 by Stephanie Kay

Although eating fresh, local, and seasonal foods will always be the most ideal option, it’s not always realistic. Be it climate, accessibility, or budget, there are many reasons why keeping a well-stocked pantry of non-perishable foods is a good idea. Fortunately, there are plenty of healthy options to choose from that can help to make eating well a whole lot easier, you just need to know what to look for. Here is a list of healthy non-perishable food items that you can add to your pantry today.

Healthy Non-Perishable Foods

What are non-perishable foods?

Non-perishable foods are packaged, shelf-stable foods that can be stored at room temperature for extended periods of time without spoiling. Non-perishable food items typically have an expiration date of months, if not years, and commonly include foods that are canned, dried, or dehydrated.

Having a supply of non-perishable foods at home is not only a good idea for emergency situations but keeping these foods on hand will ensure that you always have something to cook, whether you made it to the grocery store or not. Although some non-perishable foods are packed with preservatives, additives, and other unhealthy ingredients, there are many healthy non-perishable foods available that can help save you time and money.

List of Non-Perishable Food Items

Here is a list of 14 of the healthiest non-perishable foods that can easily be stored in the pantry for months or years to come.

1. Dried Beans, Lentils & Chickpeas

Both beans and lentils are inexpensive to buy and simple to prepare. Canned beans and lentils have a shelf-life of 2 to 5 years, while dried beans and lentils can easily be stored for 10 years or more. (1) Both beans and lentils are good sources of fiber and vegetarian protein and are versatile ingredients that can be made into soups, stews, salads, burgers, and dips.

2. Canned Tuna, Salmon & Sardines

They may not be the sexiest foods, but canned tuna and other seafood products are great sources of protein and are incredibly nutrient-dense. In fact, a 100-gram serving of sardines contains 24 grams of protein, 68% of your daily value of vitamin D and 149% of your daily value of vitamin B12. (2) Canned seafood can be eaten on its own, made into sandwiches, or added to a salad, casserole or pasta dish for a boost of protein. To ensure you are getting the healthiest canned seafood, be sure to avoid options packed in vegetable oil and choose brands packed in water or olive oil.

3. Nuts, Seeds & Butters

Although raw nuts and seeds have a shorter shelf life than some other non-perishable food items, commercial nut butters and seed butters can easily last for up 9 months when stored in the pantry, while natural nut butter can last up to 3 months. (3) From peanut butter to almond butter to tahini, nut and seed butters are good sources of healthy fats and moderate sources of protein that can be used as a condiment, in dressings, in sauces, or as a simple snack. Be sure to look for brands that contain no added sugars or preservatives; although they may not last as long, they are much better for you.

4. Dried Fruits

Because fresh fruit goes bad so quickly, stocking up on dried fruit, such as raisins, dates, and apricots, is a great way to keep fruit on hand without worrying about spoilage. Although dried fruit is a more concentrated source of natural sugar than fresh fruit, they remain good sources of fiber and nutrients, and a little bit goes a long way. Dried fruit can be consumed as a snack, on its own, or in trail mix, and can also be rehydrated and added to baked goods or savory dishes such as stews. Generally speaking, when stored properly in an airtight container, dried fruit can be kept in the pantry for up to 1 year. (4)

5. Dried Vegetables

In addition to dried fruit, dried vegetables are another healthy non-perishable food item that can be stored in the pantry for multiple months or years. (5) “Dried” vegetables are typically dehydrated vegetables that can be reconstituted with the addition of water, broth, or liquid. Although there are many different types of dried vegetables, some of the more popular included dried tomatoes, dried mushrooms, and dried peppers, which can be added to dips, pasta dishes, soups, and stews or used in savory bread and baked goods.

6. Rice, Oats & Other Whole Grains

Whole grains, such as rice, oats, quinoa, and barley, have a much longer shelf-life than other carbohydrate sources, making them a great addition to a healthy non-perishable pantry. Not only are whole grains good sources of fiber but they are incredibly versatile and can be used in both sweet and savory dishes. If stored properly in airtight containers, whole grains will keep for up to 6 months on a cool, dry pantry shelf or up to a year in the freezer, while flours and meals will keep for 1 to 3 months on a cool, dry pantry shelf or 2 to 6 months in the freezer. (6)

7. Canned Tomatoes & Tomato Sauce

Canned tomatoes, tomato pastes, tomato sauces, and pasta sauces are all great additions to a healthy non-perishable food list. Not only are tomatoes a staple ingredient in any good pasta dish, but they made a great base for a soup or stew as well. In addition to canned tomatoes, canned vegetables such as beans, corn, peas, and carrots are versatile ingredients for quick and easy meals and can easily last for 2-5 years when stored at room temperature. (7)

8. Pasta & Noodles

Although they often get a bad rap, pasta and noodles can most certainly be included in a healthy diet and added to the list of healthy non-perishable food items. Be it traditional wheat noodles, rice noodles, or buckwheat noodles, noodles are an inexpensive and versatile ingredient that has been used across cultures for thousands of years. Not only can these items be stored at room temperature for up to 2 years but they can be served hot or cold in dishes for breakfast, lunch, or dinner. (8) When buying pasta, be sure to read the ingredients and opt for versions made with flour, water, and/or egg, and that’s it.

9. Dried Meat & Fish

Meat preservation is an age-old practice used for centuries to help meat from spoiling. Drying meat and seafood helps to remove moisture and inhibit the growth of microorganisms, slow enzymatic activity, and prevent the oxidation of fatty acids that promote rancidity. (9) When naturally preserved through curing, dried meats and seafood are able to retain their vitamins and minerals without the addition of additives and preservatives. Both dried meat and fish can be consumed on their own or rehydrated and cooked into various dishes.

10. Pickled & Fermented Vegetables

In addition to canned and dehydrated vegetables, pickled and fermented vegetables are also healthy non-perishable food items. Much like curing meat, pickling and fermenting foods is a traditional method of preservation that was used across cultures before the advent of refrigeration. Traditionally fermented foods, such as sauerkraut, kimchi, and fermented vegetables, are a natural source of beneficial probiotic bacteria and, when canned or bottled, can easily be stored in the pantry at room temperature for 3-5 years. (10)

11. Olive Oil

Let’s get real, a well-stocked pantry without a good cooking oil is of little use. Fortunately, olive oil can be used for just about any cooking method making it a true kitchen essential. Although all cooking oils (olive oil included) do expire, if stored properly they can keep unopened for up to 18 to 24 months. To ensure you maximize the shelf-life and nutritional value of your olive oil, opt for brands in dark, glass bottles and store them in a cool, dark area of your pantry.

12. Honey & Maple Syrup

You might be wondering why honey and maple syrup make the list of healthy non-perishable foods but these natural sweeteners are both sources of trace minerals and contain health-promoting properties. Unlike refined sugar, maple syrup contains many trace minerals including manganese, zinc, and iron, while honey is well known for its natural anti-bacterial and anti-microbial benefits thanks to its antioxidant properties. (11)(12)(13) Unopened, raw honey will keep indefinitely, while 100% pure maple syrup will keep for 1 year unopened in the pantry, 1 year opened in the refrigerator, and indefinitely in the freezer. (14)

13. Dried Herbs, Spices & Salt

The downside of many non-perishable food items is that they lack flavor, so keeping a pantry well stocked with dried herbs and spices is a great way to ensure that you can easily add a quick boost of flavor. Although herbs and spices do lose their flavor over time and don’t last forever, whole spices will stay fresh for about 4 years, ground spices for about 2 to 3 years, and dried herbs for 1 to 3 years. (15)  Real salt without additives, such as rock salt or sea salt, is an essential source of nutrition to any whole foods diet, providing essential minerals and electrolytes, and will never go bad. (16)

14. Dark Chocolate

Ok, I couldn’t write this list without including everyone’s favorite food; chocolate. While milk chocolate does have a shorter shelf life due to the addition of milk, about half the time, unopened and stored properly, dark chocolate can last up to 2 years. (17) Although less of a ‘health food’ and more of a treat, dark chocolate, 80% or more, does contain minerals and antioxidant properties, making it a great addition to any non-perishable foods list.

The Bottom Line

While fresh foods can go bad quite quickly, there are many healthy non-perishable food items available today. From whole grains to dried beans to canned fish, these non-perishable foods can be used daily to create delicious and healthy meals, while saving time and money. So, whether you are stocking your own pantry or donating to a local organization, these items are a great addition to any grocery list.

Beef and Mushroom Stew

Published on December 4, 2020 by Stephanie Kay

Made with mushrooms, beef, parsnips, bacon, and a splash of red wine, this beef and mushroom stew is a hearty one-pot meal with a gourmet twist. Whether it’s a family gathering, a weekend celebration, or a chilly weeknight, this stew is a crowd-pleasing, fragrant and flavourful dish that is perfect for any occasion.

Beef and Mushroom Stew

Beef Mushroom Stew Recipe

Stew is the perfect way to cook tough cuts of meat that you wouldn’t use in other preparation methods. Not only does the low and slow cooking method allow for tender, fall-apart pieces of beef, but it’s an incredibly budget-friendly cooking method that can turn a small amount of meat into a crowd-pleasing feast.

For this particular recipe, I opted to use a combination of mushrooms, beef, parsnips, and a splash of red wine to take this recipe from good to great. Adding wine to stew is nothing new, a classic boeuf bourguignon recipe is a great example of this, as spirits, beer, and wine are a simple and effective way to add a burst of flavor to any recipe. Although adding wine does initially add alcohol to the dish, as it cooks down, most of the alcohol cooks off, leaving enhanced flavor and aroma.

Although some recipes will call for “cooking wine”, I would suggest using a dry red that is relatively inexpensive but good enough to drink, such as pinot noir, merlot, or cabernet sauvignon. And, if you’re not a fan of wine or don’t have any on hand, you can also easily omit the wine completely and add an extra cup of beef broth instead.

 

Beef Mushroom Stew Recipe

 

Moreover, although this recipe calls for mixed mushrooms, you can certainly use any type of mushrooms you have available; button, cremini, chanterelles, oyster mushrooms, or any combination of them will work well in this recipe. Plus, if you are not a fan of parsnips, you can easily swap them for carrots or potatoes instead. Regardless of what combination of ingredients you chose, after a few hours in the oven, you’ll have a rich and tender beef and mushroom stew that is sure to warm you up on a cold winter’s day.

More Beef Recipes:

  • Easy Beef Stew
  • Hungarian Beef Stew
  • Slow Cooker Beef and Barley Soup
  • Slow Cooker Lasagna Soup

 

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Beef Mushroom Stew

Beef and Mushroom Stew

Author: Stephanie Kay

This hearty one-pot beef and mushrooms stew is the perfect dish for a cold day and makes plenty of leftovers for meals to come.

  • Author: Stephanie Kay
  • Prep Time: 10 minutes
  • Cook Time: 2 hours
  • Total Time: 2 hours 10 minutes
  • Yield: 4 servings
  • Category: Stew
  • Method: Stovetop & Oven
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Ingredients

  • 1 pound stewing beef
  • 1 tablespoon olive oil
  • 2 pieces bacon, sliced
  • 1 yellow onion, diced
  • 4 cloves garlic, minced
  • 1 pound mixed mushrooms, sliced
  • 2 teaspoons dried thyme
  • 2 tablespoons flour
  • 2 tablespoons tomato paste
  • 1 cup red wine*
  • 3 cups beef broth
  • 1 bay leaf
  • 3 parsnips, peeled and sliced
  • 1/2 cup pearl onion, peeled (optional)
  • Salt
  • Pepper

Instructions

  1. Preheat the oven to 325°F.
  2. In a large Dutch oven or oven-proof pot on medium-high heat, warm the olive oil.
  3. Add sliced bacon and cook until crisp and browned, about 3 minutes. Once cooked, remove from the pot, transfer to a plate and set aside.
  4. Season the beef with a generous pinch of salt and pepper on all sides. In batches, transfer the beef to the pot and brown the meat on all sides, about 5 minutes. Once browned, remove from the pot, transfer to the plate with the bacon and set aside.
  5. In the same pot, add the onion and cook until tender, about 3-4 minutes.
  6. Add mushrooms, garlic and thyme and continue to cook, stirring frequently, until the mushrooms halve roughly reduce in size by half.
  7. Add red wine to deglaze the bottom of the pot and simmer for about 5 minutes. Use the back of a spoon or spatula to help scrape up anything stuck to the bottom.
  8. Return beef and bacon to the pot and stir well to combine with the vegetable mixture. Add flour and tomato paste and stir well to coat the beef.
  9. Cover mixture with beef broth, add parsnips, pearl onions, and bay leaf, and stir well to combine.
  10. Bring to a gentle boil, turn off the heat, cover, and transfer to the oven for 1.5 to 2 hours or until beef is tender.
  11. Once cooked, remove the pot from the oven, remove bay leaf and allow to sit for 10-15 minutes before serving. This will help to thicken the sauce and bring the flavours together.
  12. Season with additional salt and pepper to taste.

Notes

Wine: If you’re not a fan of red wine, don’t have any or would prefer not to use it, simply omit the wine and add an extra cup of beef broth instead.

Slow-Cooker Option: Add all ingredients to a slow-cooker and heat on low for 8 hours or high for 4 hours until beef is tender and most of the liquid is absorbed. If it is too liquidy once cooked, remove the lid, turn heat to high, and bring to a gentle boil to allow the broth to reduce and thicken.

Nutrition

  • Serving Size: 1 serving
  • Calories: 425 calories
  • Sugar: 10 grams
  • Fat: 14.5 grams
  • Carbohydrates: 32 grams
  • Fiber: 7 grams
  • Protein: 35 grams

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Mediterranean Grain Bowls

Published on November 27, 2020 by Stephanie Kay

Filled with whole grains, veggies, and healthy fats, these Panera-inspired Mediterranean grain bowls are a great way to transform humble pantry staples into a hearty and flavourful meal. Not only can they be served immediately but they also store well in the fridge, making them a great meal prep idea for healthy weekday lunches.

Mediterranean Grain Bowl Recipe

 

How to Make the Panera Mediterranean Grain Bowl

Inspired by the Panera grain bowl menu, this Mediterranean grain bowl recipe is my copycat take on the popular menu item.

  1. Cook the Grains: A blend of cilantro-lime rice and quinoa is the base for these grain bowls and it is packed full of flavor. The recipe calls for a combination of brown rice and quinoa, however, you can truly use any grains or combination of grains that you enjoy.
  2. Prep the Dressing: The zesty lemon-tahini dressing adds a nice punch of flavor and a creamy texture to the bowls at the same time.
  3. Chop the Veggies: To keep with the Mediterranean theme, these grain bowls are made with arugula, cherry tomatoes, cucumber, and kalamata olives, however, you can truly add any vegetables that you enjoy.
  4. Grill the Chicken: Although including grilled chicken is optional, it is a quick and easy way to add a big boost of protein to the bowls.
  5. Combine the Bowls: The bowls can be combined in any order that you like and can be served hot or cold, depending on your preference.

You can find the detailed instructions in the recipe card below.

Panera Mediterranean Grain Bowls

Panera Mediterranean Grain Bowl Recipe

These Panera-inspired grain bowls are a hearty and healthy dish that works for a simple weeknight meal or lunch. Layered with whole grains, leafy greens, veggies, grilled chicken, hummus, yogurt, tahini dressing, and a crumble of feta cheese, these Mediterranean grain bowls are the perfect addition to your copycat recipe repertoire!

More Mediterranean Bowls:

  • Hummus Buddha Bowls
  • Pesto Chicken Quinoa Bowls
  • Mediterranean Meal Prep Bowls
  • Baked Falafel Bowls
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Mediterranean Grain Bowls

Mediterranean Grain Bowls

Author: Stephanie Kay

Inspired by Panera’s restaurant menu, these Mediterranean grain bowls are filled with warm grains, hummus, Greek yogurt, feta cheese, and grilled chicken to create a hearty and healthy meal.

  • Author: Stephanie Kay
  • Prep Time: 5 minutes
  • Cook Time: 40 minutes
  • Total Time: 45 minutes
  • Yield: 2 bowls
  • Category: Salad
  • Cuisine: Mediterranean
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Ingredients

Bowls:

  • 1/2 cup brown rice, dry
  • 1/4 cup quinoa, dry
  • 1 1/2 cups water
  • 1/8 teaspoon ground coriander
  • 1 lime, zested and juiced
  • 1 cup arugula
  • 1/2 cup cucumber, sliced
  • 10 cherry tomatoes, halved
  • 8 kalamata olives
  • 1 oz feta cheese, crumbled
  • 2 tablespoons hummus
  • 2 tablespoons Greek yogurt
  • 8 oz grilled chicken (optional)

Dressing:

  • 1 tablespoon tahini
  • 1 tablespoon lemon juice
  • 1 pinch salt

Instructions

  1. In a small pot or saucepan, combine the brown rice, 1 cup of water, zest and juice of one lime and ground coriander. Bring to a boil, then reduce to a simmer, cover and cook for 25 minutes.
  2. After 25 minutes, add quinoa and remaining 1/2 cup of water, stir to combine with the brown rice, cover, and continue to cook on low for 15 minutes or until rice and quinoa are cooked and can be fluffed with a fork.
  3. While the rice and quinoa are cooking, prepare the dressing. In a small bowl, add the tahini, lemon juice, a pinch of salt and whisk to combine. Add a splash of water to thin the dressing as needed, you want it to be creamy, but not too thick.
  4. Once the rice and quinoa are cooked, remove from the heat and begin to assemble the bowls.
  5. Split the rice and rice mixture evenly across two bowls, layer with arugula, cherry tomatoes, cucumber and olives, and then top each bowl with grilled chicken (optional), a dollop of hummus, Greek yogurt, a sprinkle of feta and a drizzle of dressing.
  6. These bowls can be served immediately or stored in the fridge for up to 3 days. If making them ahead of time, it is best to add the hummus, yogurt and dressing when you are ready to serve to ensure the ingredients do not get soggy.

Nutrition

  • Serving Size: 1 bowl
  • Calories: 563 calories
  • Sugar: 5 grams
  • Fat: 17 grams
  • Carbohydrates: 64 grams
  • Fiber: 6 grams
  • Protein: 39 grams

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What Is The Healthiest Sugar?

Published on November 26, 2020 by Stephanie Kay

Added sugar is one of the most discussed foods in the nutrition industry. Although too much sugar is certainly not good for your health, your body can handle a little bit of anything in a reasonable amount, even a little sugar. However, with so many types of sugar on the market things can certainly get confusing quickly. So, here is an answer to the great debate; what is the healthiest sugar?

What Is The Healthiest Sugar?

What is Sugar?

Although most people think of “sugar” as the white stuff we put in coffee or use for baking, sugar is actually a form of carbohydrate consisting of one or two basic carbohydrate units including glucose, fructose, galactose, sucrose, maltose, and lactose. Sugar occurs naturally in most foods, even in trace amounts, individually or in combinations. For instance, table sugar (or sucrose) is a combination of glucose and fructose, while lactose, found in dairy, is a combination of glucose and galactose.

Added vs. Natural Sugars

In addition to different forms of sugar molecules, sugar can be found in natural and added forms. Sugars occur naturally in dairy, fruits, vegetables, grains, beans, lentils, nuts, and seeds, and are typically present along with fiber and starch. These natural sources of sugar are more complicated molecules, take longer to digest, and are more sustained sources of energy.

On the contrary, sugars that have been removed from their natural source to create isolated sugar are known as added sugars. These forms of sugar include white sugar, brown sugar, agave, honey, maple syrup, molasses, barley malt, fructose, glucose, glucose-fructose, maltose, sucrose, dextrose, fruit juice, and purée concentrates, just to name a few. Although it may seem confusing, added sugars can come from both natural and man-made sources.

Sugar vs. Sweeteners vs. Substitutes

Along with added and natural sugars, there are also many different forms of sweeteners and sugar substitutes. In addition to granulated sugars such as white sugar and brown sugar, sugar substitutes, such as stevia, alcohol sugars and artificial sweeteners have become increasingly popular, many of which are less ideal. However, for the purposes of determining the healthiest sugar, this review will focus specifically on added sugars that are commonly used in cooking and baking.

Types of Sugar

WHITE SUGAR

Also known as table sugar, white sugar is the most common form of sugar and is the final product of the processing and refining of sugarcane or sugar beets, most of which are genetically modified (1). Of all forms of granulated sugar, white sugar is the most processed form, as color, minerals, and antioxidant compounds are removed in the production process.

Type of Sugar: Sucrose

BROWN SUGAR

Brown sugar is refined white sugar with varying amounts of molasses added, which provides a darker color and a minor amount of trace nutrients. Both light and dark brown sugar contain molasses, dark brown sugar simply contains a higher concentration of it.

Type of Sugar: Sucrose

CANE SUGAR

Cane sugar is sugar that is extracted directly from sugarcane. Unlike white sugar, cane sugar still contains some of the vitamins and minerals originally present in the sugarcane plant juice, however, the amounts are relatively small (2).  Because cane sugar still retains some of the molasses and moisture from the plant, it has a blonde to light brown color.

Type of Sugar: Sucrose

RAW SUGAR

Raw sugar is cane sugar and is formed if the final refining process of white sugar production is bypassed.

Type of Sugar: Sucrose

TURBINADO SUGAR

Turbinado sugar, as well as demerara sugar, is a form of raw cane sugar and is traditionally slightly less processed than brown sugar (3). Turbinado sugar is made from the first pressing of sugar cane and retains some natural molasses and has a finer, darker grain and light caramel color, while demerara sugar is made of large, pale golden crystals, and is slightly sticky to the touch. Nowadays, turbinado and demerara sugars are typically produced by adding molasses to white sugar, rather than the traditional methods.

Type of Sugar: Sucrose

COCONUT SUGAR

Coconut sugar is made from the sap of coconut trees by a natural 2-step process; sap is collected from the flower buds of the coconut tree, the sap is then boiled to evaporate its water content, and the final product is coconut sugar. Chemically speaking, coconut sugar is very similar to white sugar, as 70% to 79% of coconut sugar is sucrose, and although it is often touted for being a good source of minerals the amount per one or two-teaspoon serving is minimal and its high sugar content outweighs any potential benefits.

Type of Sugar: Sucrose

HONEY

Honey is the rich sugar-nectar collected by bees and is well known for its natural anti-bacterial and anti-microbial benefits thanks to its antioxidant properties (4, 5). Honey has traditionally been used across cultures to help treat numerous health conditions, however, not all honey found in grocery stores today is created equal. Unfortunately, some brands of honey are highly processed, some of which are combined with high-fructose corn syrup, therefore, in order to get the health benefits of honey, be sure to look for raw or unpasteurized honey (6).

Type of Sugar: Fructose, with some glucose and sucrose

MAPLE SYRUP

Pure maple syrup is made by concentrating the sap from maple trees to produce a thick syrup. Unlike refined white sugar, maple syrup contains many trace minerals including manganese, zinc, and iron (7). However, similar to honey, there are many fake maple syrups available on grocery stores shelves that do not provide the same health benefits, therefore, it imperative to look for pure maple syrup to ensure that you are getting the best option.

Type of Sugar: Sucrose, with some glucose and fructose

AGAVE

Often referred to as agave syrup, agave nectar is made from the agave plant, which is native to the Southern United States and Latin America. Traditionally, agave was known to have healing properties, however, the commercial agave sold today has very few beneficial nutritional properties (8). The refining and processing of agave nectar sold in grocery stores today make it 1.5 times sweeter than regular table sugar and the end product is a highly refined, unhealthy syrup.

Type of Sugar: Fructose, with some sucrose

Nutritional Comparison of Added Sugars

PER 1 OZ / 28 GCALORIES (kJ)SUGAR (G)GLYCEMIC INDEX (GI)GLYCEMIC LOAD (GL)
White Sugar10828656
Brown Sugar10627.5656
Cane Sugar10528656
Raw Sugar10528656
Turbinado Sugar10528656
Coconut Sugar10528543
Pure Honey85235812
Maple Syrup73195410
Agave Nectar8021192

All nutrition data based on NutritionData.com and GlycemicIndex.com.

So, What is the Healthiest Sugar?

Despite the wide variety of sugars, they are actually very similar nutritionally. All forms of sugar are composed of glucose, fructose, and sucrose, which are the basic forms of sugar, and provide a similar number of calories (energy) per serving.

Sugars with a higher concentration of fructose, such as honey, have a higher sweetness level and, therefore, a smaller amount is needed to achieve a similar level of sweetness as white sugar. Moreover, liquid sugars, such as maple syrup and honey, have a higher water content; therefore, the overall sugar content is slightly less than the white sugar equivalent by weight.

Sugars that have undergone less processing, such as cane sugar, turbinado sugar, and coconut sugar, tend to have a higher content of minerals and antioxidant compounds, albeit very limited.

Overall, although minimally processed natural sweeteners, such as raw cane sugar, raw honey, and pure maple syrup, are slightly less processed, and contain slightly more minerals and compounds, the nutritional overall differences are rather insignificant when it comes to metabolic health.

The Bottom Line

In short, if you are looking for the healthiest sugar, it is best to limit all forms of added sugar, as the nutritional differences between them are minimal. Although minimally processed sugars, such as cane sugar, raw honey, and pure maple syrup, contain slightly more micronutrients, the evidence to suggest they are truly superior is limited. Health Canada advises limiting the intake of added sugars to less than 10% of total daily calorie intake, ideally less than 5%, while American Heart Association advises capping added sugars at 6 teaspoons (25 grams) per day for women and 9 teaspoons (36 g) per day for men.

12 Probiotic Foods for Gut Health

Published on November 12, 2020 by Stephanie Kay

You might be surprised to learn that there is a war of bacteria going on inside your body, specifically your gut, and it’s important that you do what you can to help the good guys win. These oh-so-important beneficial bacteria have been shown to benefit overall health, as well as digestive health, mental health, and immune health, and help to manage weight. Fortunately, probiotics can be found in many common grocery store foods, you simply need to know what to look for. From yogurt to sauerkraut to kombucha, here is a list of healthy probiotic foods that you can add to your diet today.

Jars of mini pickles, sauerkraut, red cabbage, kefir, and kimchi on a white kitchen counter with a tea towel.

What are Probiotics?

Probiotics are living microorganisms, including bacteria and yeast, that are found within the body’s gut microbiome that is beneficial for health. The word probiotic is the compound of two words; pro meaning “in favor of”, and biotic meaning “life”, defining probiotics as life-promoting. Generally speaking, there are two types of bacteria; good bacteria and bad bacteria, and probiotics are a form of good bacteria that help to support digestion, immune health, and overall health (1, 2).

Historically, probiotics have been a part of traditional diets, generally consumed from fresh foods from good soil and by fermenting foods to keep them from spoiling. While this is less common today in the standard North American diet, probiotics can still be found in many common foods on grocery store shelves.

What are Probiotic Foods?

Probiotics are naturally found in fermented foods. Fermentation is the chemical process of breaking down sugars in foods (by bacteria and yeast) to preserve them for longer periods of time. This natural process of fermentation produces probiotic bacteria, however, it is important to note that not all fermented foods contain probiotics. The reason for this is that fermentation can take place via different processes and produce different outcomes – only the right component will produce probiotics and probiotic foods. For example, the fermentation process used to make beer uses yeast (which is not bacteria) and the acid in beer essentially counterbalances the effects of the fermentation, not to mention the sugar and alcohol.

Fortunately, finding fermented and probiotic foods is much easier than you may think. In fact, many traditionally fermented foods continue to line our grocery store shelves today.

Infographic with list of probiotic foods.

List of Probiotic Foods

Here is a list of probiotic foods that are good for you and easy to find.

1. Yogurt

Yogurt is one of the most common and popular probiotic foods. Commercial yogurt is made by adding two strains of bacteria, Streptococcus thermophilus, and Lactobacillus bulgaricus to milk, which helps to thicken the milk via the lactic acid that’s produced by the bacteria, however, although these are forms of bacteria, they do not have the same health benefits of live probiotics. Unfortunately, not all yogurt in the grocery store is traditionally fermented. Therefore, when shopping for yogurt, be sure to read the label and choose yogurt with ‘live active cultures‘ or ‘live bacterial cultures‘ as ingredients in order to ensure you are getting a true probiotic-rich food.

2. Kefir

Similar to yogurt, kefir is a fermented milk drink similar that is made from kefir grains, a specific type of mesophilic symbiotic culture. Kefir is tangy, thick, and creamy, like drinkable, pourable yogurt, and can be made from cow’s or goat’s milk. A large number of microorganisms present in kefir and their microbial interactions help to make it a diverse and natural source of probiotics (3).

3. Sauerkraut

Made from finely shredded cabbage, sauerkraut is made by a process called lacto-fermentation. When unpasteurized, sauerkraut is rich in Lactobacillus bacteria, as well as fiber, vitamins C, B, and K (4). An essential part of German cuisine, sauerkraut is often used as a side dish or to top on meat or sausages. In order to ensure probiotic benefits, ensure that you choose unpasteurized sauerkraut, as pasteurization kills the live and active bacteria.

4. Tempeh

Similar to tofu, tempeh is a fermented soybean product. Once fermented, the soybeans create a firm and dense patty with a nutty and earthy paste known as tempeh. Not only does this fermentation process create a probiotic-rich food but it lowers the amount of phytic acid present in the soybeans, which has the potential to decrease the absorption of minerals in the soybeans (5). Tempeh is also a good source of vegetarian protein making it a great substitute for meat in plant-based meals.

5. Kimchi

Kimchi is a staple in Korean cuisine and is made with salted, fermented cabbage mixed with seasonings including, but not limited to, radishes, gochugaru, spring onions, garlic, ginger, and jeotgal. In fact, there are hundreds of different varieties of kimchi, all of which are typically fermented for a few days to a few weeks before serving. The process of lacto-fermentation uses Lactobacillus to break sugars down into lactic acid, giving kimchi its sour taste.

6. Pickles

Pickles are one of the top probiotic foods, however, not all pickles are fermented. In order to get the benefits of probiotic bacteria, it is important to opt for naturally fermented pickles, where vinegar wasn’t used in the pickling process, instead, a salt and water solution was used to feed the growth of beneficial bacteria. Shelf-stable products are the first sign that the pickles were simply pickled and not fermented, as the pasteurization process to help keep them shelf-stable would denature any form of probiotic bacteria.

7. Traditional Buttermilk

Traditional buttermilk is the fermented liquid that is leftover from churning butter and is considered a source of probiotics. Traditional buttermilk has a tart and tangy taste, similar to a yogurt-based drink, that contains live cultures of lactic acid bacteria. Unfortunately, the buttermilk commonly found in American supermarkets, known as cultured buttermilk, generally does not have any probiotic benefits.

8. Miso

Miso is a fermented, probiotic-rich food traditional to Japanese cuisine made from fermented soybeans with salt and a fungus called koji. Miso is found in a paste format, well known for its use in miso soup, which contains live, active cultures of bacteria. Miso comes in a variety of colors, such as white, yellow, red, and brown, and can be used in stir-fries, as a spread, or as a marinade, in addition to being added to soups.

9. Kombucha

Kombucha is a fermented, and slightly effervescent, tea beverage that is made with black or green tea and a symbiotic culture of bacteria and yeast, known as a SCOBY. Although only recently popularized in North America, kombucha has been consumed culturally in parts of the world, namely Asia, for thousands of years. Although there is limited research, it appears kombucha has many of the same health benefits as tea and is also a good source of probiotic bacteria (6). However, note that not store-bought kombucha is created equal. Kombucha should be raw, if you see one that has been processed, filtered, or pasteurized, it is not authentic.

10. Some Cheeses

Although many kinds of cheese are made via fermentation, not all fermented cheeses contain probiotics. Similar to yogurt, in order to be considered one of the probiotic foods, cheese must contain live and active cultures as an ingredient. Raw (unpasteurized) milk cheeses contain beneficial bacteria, as the natural bacteria from the environment and in the milk stay alive while the cheese ferments. Probiotic-rich cheeses include aged, traditional cheddars, Gouda, and Alpine cheeses such as Gruyère (7, 8).

11. Natto

Much like tempeh and miso, natto is a fermented food made from soybeans. Although it may look funky, natto contains a probiotic bacterial strain called Bacillus subtilis. A staple in Japanese cuisine, natto is commonly mixed with rice and is a source of Vitamin K, soy protein, and dietary fiber (9).

12. Fermented Veggies

In addition to pickles and cabbage, many other fresh vegetables can be fermented to produce beneficial probiotic bacteria. The age-old process of naturally fermenting foods not only helps to provide a healthy dose of bacteria but helps to extend the food’s shelf life and nutritional value. Carrots, cauliflower, cucumbers, kohlrabi, peppers, radishes, snap beans, and turnips can all be fermented and served as snacks, side dishes, or paired with a delicious cheeseboard.

The Bottom Line

Adding a serving of probiotic foods to your diet on a daily or weekly basis is a great way to provide your gut with a healthy dose of beneficial bacteria to support your overall health. With so many different probiotic foods to choose from, there are plenty of different ways to add probiotics to your diet and different ways to consume these bacteria-rich foods. As always, read food labels carefully to ensure that you are selecting true fermented foods with live and active probiotic bacteria.

Italian Sausage Soup

Published on November 7, 2020 by Stephanie Kay

Made with hearty vegetables, white beans and chicken sausages, this Italian sausage soup is the perfect dish for a cold day. Not only is it simple to make and ready in under an hour, but it makes plenty of servings so you can feed a crowd or store leftovers in the fridge for days to come.

Italian Sausage Soup Recipe

Italian Sausage Kale Soup

This Italian sausage soup recipe is inspired by a classic minestrone soup. The beauty of minestrone soup is that there is no set recipe, it can simply be made with whatever ingredients you have at your disposal. Although commonly made with vegetables, it can also include pasta, rice and/or beans, and be made vegetarian or include meat. In fact, it’s the versatility of this style of soup that makes is such a fan favourite, as it’s a great way to use up odds and ends you have in the fridge.

For this particular recipe, I opted to include chicken sausages and white beans, however, the chicken sausages could easily be swapped for pork, beef or turkey sausages, and the beans could easily be swapped for rice or small pasta, such as orzo, ditalini or elbow. Not to mention, the vegetable combinations are endless!

In my opinion, the key to this Italian sausage kale soup recipe is the addition of the Parmesan rind. This thrifty cooking tip helps to add a depth of flavour and slightly creamy texture with very little effort. So, the next time you finish up a block of Parmesan, save the rind by storing it in the fridge or freezer, then add to the simmering broth of your next batch of soup for an infusion of flavour.

 

Italian Sausage Kale Soup

Italian Sausage and Kale Soup

Regardless of what ingredient combination you choose, this soup is a great family-friendly dish for a cold winter’s day. Simply round up some sausages, some veggies and some pasta, rice or beans, and you’ll have a heart-warming meal ready to go in no time.

More Italian-Inspired Soup Recipes:

  • Tuscan Potato Soup
  • Spring Green Minestrone
  • White Bean Minestrone

 

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Italian Sausage Soup

Italian Sausage Soup

Author: Stephanie Kay

This Italian sausage soup recipe is made with kale, white beans and chicken sausages, however, you could certainly use pork sausages or turkey sausages instead.

  • Author: Stephanie Kay
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: 6 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian
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Ingredients

  • 4 chicken sausages (pork or turkey also work)
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 4 carrots, peeled and diced
  • 2 ribs celery, sliced
  • 4 cloves garlic, minced
  • 1 teaspoon thyme
  • 1 teaspoon oregano
  • 1 pinch chilli flakes
  • 28oz can diced tomatoes
  • 4 cups chicken broth
  • 19oz can white beans, strained and rinsed
  • 2-3” Parmesan rind*
  • 1 bay leaf
  • 2 cups kale, roughly chopped
  • Salt
  • Pepper
  • Parmesan cheese, to serve

Instructions

  1. In a large pot on medium-high heat, warm the olive oil.
  2. Remove sausage meat from the casing and add it to the pot, breaking it up into small bite-size pieces, and cook for 5-6 minutes or until no longer pink. Once cooked, remove the sausage meat from the pot, add to a plate and set aside.
  3. In the same pot, add the onion, carrots and celery and cook on medium heat for 4-5 minutes until vegetables are tender.
  4. Add garlic, thyme, oregano, chilli flakes and a pinch of salt and cook for an additional 1-2 minutes until fragrant.
  5. Add diced tomatoes, stirring to combine with the vegetable mixture.
  6. Return cooked chicken sausage to the pot along with chicken broth, white beans, parmesan rind and bay leaf and stir to combine. Bring soup to a boil, cover, then reduce to a simmer and allow to cook for 30 minutes.
  7. Add chopped kale, stir to combine, and allow to simmer for another 10 minutes until kale is bright green and tender. Remove parmesan rind and bay leaf.
  8. Season with additional salt and pepper to taste and serve topped with freshly grated parmesan cheese.
  9. This soup can be served immediately or stored in an airtight container in the fridge for up to 5 days or the freezer for 3 months.

Notes

*If you don’t have any leftover Parmesan rind, simply slice the rind off of the end of a piece of fresh parmesan cheese.

Nutrition

  • Serving Size: 1 serving
  • Calories: 377 calories
  • Sugar: 11 grams
  • Fat: 15 grams
  • Carbohydrates: 44 grams
  • Fiber: 10 grams
  • Protein: 19 grams

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Apple Carrot Muffins

Published on October 31, 2020 by Stephanie Kay

Apple carrot muffins, also known as sunshine muffins or superhero muffins, are the perfect family-friendly muffin recipe, as they are loved by adults and kids alike. Made with rolled oats, crunchy apples, and sweet carrots, this apple carrot muffin recipe is packed full of fruits and vegetables, perfect for a healthy high-fiber breakfast or snack.

Easy Apple Carrot Muffins

 

Apple Carrot Muffin Recipe

Part of the reason I wanted to share this recipe is that it’s made with pantry and kitchen staples. I don’t know about you, but we always have apples and carrots in the fridge and we seem to go through them by the bucket load. I always seem to be adding apples to my morning oatmeal, carrots seem to fit into almost every dinner I cook, and they are both at the top of my snacking list. So, I decided to mix things up and do a little baking with fall flavors, hence this apple carrot muffin recipe!

For this particular recipe, I opted to add rolled oats for some extra fiber, although the apples and carrots add plenty on their own, and sweeten the muffins naturally with maple syrup. However, if you don’t have rolled oats on hand you can swap them for an extra 1/2 cup of flour and swap for the maple syrup for brown sugar if needed.

 

Apple Carrot Muffin Recipe

Carrot and Apple Muffins

In my opinion, these apple carrot muffins are a great recipe for some easy Sunday baking, as they store well in the pantry, fridge, or freezer so you’ll have healthy adult and kid-friendly snacks ready to go whenever you need them.

More Healthy Muffin Recipes:

  • Apple Cinnamon Muffins
  • Raspberry Yogurt Muffins
  • Banana Nut Muffins
  • Carrot Pecan Muffins

 

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Apple Carrot Muffins

Apple Carrot Muffins

Author: Stephanie Kay

Made with rolled oats and maple syrup, these healthy apple carrot muffins are moist, fluffy and absolutely delicious!

  • Author: Stephanie Kay
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 12 muffins
  • Category: Muffin
  • Method: Baked
  • Cuisine: American
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Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 cup rolled oats
  • 2 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup grated apple (about 1 large apple)
  • 1 cup grated carrots (about 3 carrots)
  • 1/2 cup maple syrup
  • 1/2 cup butter, melted
  • 1/4 cup milk
  • 2 eggs, whisked
  • 1 teaspoon vanilla
  • 1/4 cup raisins* (optional)

Instructions

  1. Preheat the oven to 350°F and line muffin tin with baking cups or lightly grease with butter.
  2. In a medium bowl, combine all of the dry ingredients: flour, oats, cinnamon, baking powder, baking soda, salt, and stir until well incorporated.
  3. In a separate large bowl, combine all of the wet ingredients; grated apple, grated carrots, maple syrup, melted butter, milk, eggs, and vanilla, and whisk to combine.
  4. Transfer the dry ingredients to the wet ingredients and whisk well until the batter is smooth and there are no lumps. (Optional: Once the batter is mixed, add the raisins and fold in gently.)
  5. Divide the batter evenly across the muffins cups.
  6. Transfer the muffin tin to the oven and bake for 20-22 minutes until a toothpick inserted into a muffin comes out clean.
  7. Once baked, allow to cool slightly, then transfer the muffins to a cooling rack and allow to cool to room temperature.
  8. The muffins can be served immediately, stored at room temperature for 5 days, in the fridge for up to 7 days or frozen for up to 3 months.

Notes

*For extra tender and sweet raisins, soak them in hot water for 5-10 minutes before adding them to the batter. However, be sure to strain them well and remove any excess water before adding them.

Nutrition

  • Serving Size: 1 muffin
  • Calories: 198 calories
  • Sugar: 10 grams
  • Fat: 9 grams
  • Carbohydrates: 27 grams
  • Fiber: 2 grams
  • Protein: 4 grams

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Is Breakfast Cereal Healthy?

Published on October 29, 2020 by Stephanie Kay

At first glance, cereal might seem like a healthy breakfast choice. Many popular brands of breakfast cereal are touted as high in fiber and beneficial for lowering cholesterol, however, unfortunately, many of these claims are misleading and it is important to understand not all breakfast cereals are created equals. So, let’s discuss breakfast cereal, and answer the question – is cereal healthy?

Is Cereal Healthy?

 

What is Breakfast Cereal?

Breakfast cereal, or simply cereal, is a grain-based food made from various grains (including wheat, corn, and rice) that have been processed and are pre-cooked or ready to eat. In addition to grains, breakfast cereals may also contain nuts, seeds, and/or dried fruits, are often sweetened with sugar, syrup, or fruit, and most are fortified with vitamins and minerals.

How is Breakfast Cereal Made?

Ready-to-eat breakfast cereals are typically made through the processes of flaking, puffing, or extrusion. (1) Generally speaking, the grains are processed into flour and cooked with, water, flavors, and syrups. Once cooked, the grains are then processed via extrusion, a high-temperature process that uses a machine to shape the cereal, and then dried. (1) The exact process may vary from one cereal to another since cereals can be flaked, puffed, shredded, or granular, however, once complete all cereal is then treated with vitamins and minerals that were lost during the cooking process, and often coated with a sweet flavoring.

The Problem with Breakfast Cereals

Cereal is Made from Processed Grains

Although made from wheat, rice, and corn, the grains used to make cereal are highly processed. The extrusion process used to make breakfast cereal strips the grains of their vitamins and essential nutrients. This process creates a cereal made with refined grains and is, therefore, considered a form of refined carbohydrate and processed food. Although grains can certainly be included in a healthy diet, they are not ideal in the form of cereal.

Cereal Contains a Lot of Added Sugar

In addition to the grains being a source of refined carbohydrates, breakfast cereals are typically loaded with added sugar. Not only has excess refined sugar been associated with a myriad of health issues, but it helps to make breakfast cereals highly addictive causing you to overeat them and exceed the recommended maximum daily sugar intake. Diabetes Canada suggests consuming no more than 10% of total daily calorie intake, approximately 50 grams based on a 2,000 calorie per day diet, and ideally less than 5%, approximately 25 grams of sugar per day. Unfortunately, some of the more popular “healthy” brands of breakfast cereal contain as little as 11 grams per 1 cup serving. (2)(3)

Cereal Contains Additives and Preservatives

Not only do breakfast cereals contain large amounts of excess sugar, syrups, and sweeteners, but many also contain potentially dangerous additives and preservatives. Many cereal brands, especially those marketed at children, contain artificial colors, used to make them look more vibrant and appealing, which have been linked to behavioral issues, increased risk of cancer, and allergic reactions. (4) Moreover, some of the most popular cereal brands still contain butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT). While findings on BHT have been mixed, international organizations have found BHA to cause cancer in lab animals. BHA was evaluated under the Government of Canada’s Chemicals Management Plan and was found to not present a risk at current levels of exposure, however, the use of BHA and BHT in foods is restricted in Europe. Although in recent years some of the larger companies have removed BHT from their products, they can still be found in some common cereal brands. (5)

Misleading Health Claims

Part of the confusion around breakfast cereal can be found in the misleading health claims used on packaging and in advertising. Processed food products, including cereal, are labeled with buzzwords such as “all-natural”, “high-fiber” and “low fat”, which are used to encourage consumers to believe that these products are healthier than they actually are. In fact, studies have shown that these health claims are an effective tool in misleading people to believe that products, including cereals, are healthier than they actually are. (6) Moreover, labels are often designed to target children, with bright colors and cartoon characters to help make them seem more appealing, not to mention a sugary taste. Paired with misleading health claims, all of this marketing can make things even more difficult for consumers to dissect.

So, Is Cereal Healthy?

So, is cereal healthy or unhealthy? Well, it depends on the ingredients. Although cereal can be a healthy choice, the healthy options are very few and far between since most cereals are made of highly refined and processed grains, added sugars, refined oils, preservatives, and additives. However, if you must eat cereal, there are some simple things that you can look for when shopping for healthy cereal.

How to Pick a Healthy Cereal

If you choose to eat breakfast cereal, here are some tips to help ensure you are choosing a healthier option.

1. Ignore the Label

The front of most breakfast cereal boxes is filled with misleading health claims, such as “high protein”, “low fat”, and “whole grain”, which can lead you to believe they are healthier than they really are. These are simply marketing tactics used to sell products, which are often highly processed and high in sugar, regardless of what the label says.

2. Read the Ingredients

The only way to determine if a cereal is healthy or not is to read the ingredients list. Legally, ingredients must be listed in order of weight, beginning with the ingredient that is the most prominent, therefore, the first few ingredients in the list are the most important and notable, as they make up the majority of the cereal. It is important to look for lists that focus on whole foods and limit sugar and unnecessary additives.

3. Pay Attention to Portion Size

Because breakfast cereal is designed to be hyper-palatable, they are really easy to over-consume. Ensure that you read the portion size on the back of the cereal box to compare the suggested portion size to the amount you are actually eating.

4. Limit Sugar

As with all processed foods, it is important to choose a cereal without, or with limited, added sugar. Unfortunately, food manufacturers use a variety of code words for sugar to hide sugars from consumers. It is best to opt for cereals with no added sugar, which you can sweeten or flavor yourself, or cereals with less than 5 grams of sugar per serving.

5. Focus on Fibre

Cereals made of whole foods, specifically whole grains, are a much better source of fiber than refined versions. Not only does fiber have numerous health benefits, but it will also help to balance your blood sugar and keep you satiated for longer periods of time. Be sure to read the label and opt for breakfast cereals with at least 4 grams of fiber per serving.

Alternatives to Breakfast Cereal

When it comes to eating a healthy breakfast, whole foods are always the best option. Although breakfast cereal is convenient, there are many other ways to create a healthy breakfast that is focused on whole food and requires minimal effort. Some healthy breakfast options include:

  • Oatmeal with diced apple, cinnamon, and maple syrup,
  • Scrambled eggs with sprouted grain toast,
  • Yogurt with homemade granola and berries,
  • Overnight oatmeal with Greek yogurt and fruit,
  • Mini egg frittatas with vegetables,
  • And many more!

Creating a healthy breakfast can be both quick and easy when you focus on whole foods. By incorporating a source of protein, source of fiber, and some healthy fats, you can easily create a well-balanced meal with minimal effort.

The Bottom Line

Most breakfast cereals are highly processed, often high in sugar, packed full of preservatives, and contain misleading health claims. Although there are some healthy breakfast cereals on the market, they are few and far between. If you must eat cereal, ensure that you read the ingredients and opt for versions made of whole, unprocessed foods that are low in sugar and high in fiber. Alternatively, opt for whole food alternatives; such as oatmeal, toast, or eggs, for a healthy and well-balanced breakfast to start the day.

Shrimp Burrito Bowls

Published on October 24, 2020 by Stephanie Kay

Looking for a fun, healthy, and easy dinner idea? Look no further than these shrimp burrito bowls! Packed full of rice, corn, black beans, and spicy shrimp, these burrito bowls are high in protein and high in fiber for a well-balanced meal. And the best part is that these bowls come together in under 30 minutes making them a filling, healthy and family-friendly recipe for busy weeknights.

Shrimp Burrito Bowls Recipe

Spicy Shrimp Burrito Bowls

Although this shrimp burrito bowl recipe calls for specific ingredients to go along with the spicy shrimp, there are truly so many ingredients you can include in a burrito bowl. If fact, if you can add an ingredient to a burrito, you can most certainly add it to a burrito bowl. Once cooked, these shrimp burrito bowls can be served immediately or stored in the fridge for up to 3 days making them a great meal prep idea. Not to mention, these bowls can be eaten hot or cold and work equally well for lunch or dinner.

 

Spicy Shrimp Burrito Bowls

Shrimp Burrito Bowl Recipe

When it comes to selecting shrimp, there are plenty of options to choose; small, medium or jumbo, peeled or unpeeled, fresh or frozen. You can truly use any type of shrimp for this shrimp burrito bowl recipe, however, if you are using frozen shrimp; be sure to thaw it before cooking, and if you are using shell-on shrimp; be sure to peel them before cooking to ensure that all of the spices adhere to the shrimp and not the shell.

More Healthy Mexican Recipes:

  • DIY Burrito Bowls
  • Sweet Potato Burrito Bowls
  • Steak Fajita Bowls

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Shrimp Burrito Bowls

Shrimp Burrito Bowls

Author: Stephanie Kay

These shrimp burrito bowls are easy to make, high in protein, rich in fiber, and gluten-free. They are great for a weeknight dinner or a healthy meal prep idea.

  • Author: Stephanie Kay
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 4 bowls
  • Category: Main
  • Method: Stovetop
  • Cuisine: Mexican
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Ingredients

Spicy Shrimp:

  • 1 pound raw shrimp, peeled
  • 2 tablespoons olive oil
  • 1 tablespoon chili powder
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1 lime

Burrito Bowls:

  • 1 cup white rice, dry
  • 14oz can black beans, strained and rinsed
  • 1 cup frozen corn, thawed
  • 1 cup salsa
  • 1 avocado, sliced
  • 1 bunch cilantro

Instructions

  1. In a small saucepan on medium-high heat, combine rice with 2 cups of water and a pinch of salt. Bring to a boil, cover, reduce to a simmer and cook until all of the water has been absorbed and the rice can be fluffed with a fork, about 15 minutes.
  2. In a small bowl, combine the spices; chili powder, paprika, cumin, garlic powder, and salt, and stir to combine.
  3. Add raw shrimp to a large bowl, cover with the spice mixture and toss to combine until all of the shrimp are well coated. If time permits, set aside for 15 minutes to allow the shrimp to marinate, however, this step can be omitted if time does not permit.
  4. In a large cast-iron or heavy bottom skillet, warm the olive oil. Add shrimp, arranging them in a single layer, and allow to cook 2-3 minutes per side until cooked through and lightly blackened on both sides. Once cooked, squeeze the juice of 1/2 of a lime over the shrimp.
  5. While the rice and shrimp are cooking, gently heat the black beans and thawed corn in the microwave for 30 seconds to 1 minute. If desired, these ingredients can also be served cold.
  6. Once the rice and shrimp are cooked, assemble the bowls; divide the rice, black beans, corn and shrimp evenly across the bowls.
  7. Top each bowl with salsa, sliced avocado and handful of cilantro to serve.

Nutrition

  • Serving Size: 1 bowl
  • Calories: 546 calories
  • Sugar: 5 grams
  • Fat: 15 grams
  • Carbohydrates: 71 grams
  • Fiber: 13 grams
  • Protein: 36 grams

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