Stephanie Kay Nutrition

Stephanie Kay Nutrition

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Is Pasta Healthy or Unhealthy?

Published on March 5, 2020 by Stephanie Kay

Pasta is one of those pantry staples that most households always have on hand, but is pasta healthy? Whether you buy white or whole wheat, spaghetti, penne, or fettuccini, here is everything that you need to know about pasta and whether or not it’s actually good for you.

Is Pasta Healthy or Unhealthy?

Is Pasta Healthy?

Nutritionally speaking, pasta is a source of carbohydrates and, depending on the type and how it is served, can either be a nutrient-rich dish or an incredibly rich source of calories. Therefore, in order to answer the question; “Is pasta healthy or unhealthy?” we need to consider the type of pasta, how it was made, the ingredients it contains, as well as how much and how often it is being consumed.

What is Pasta and How is it Made?

In Italian, the word pasta means “paste” and refers to a mixture of durum wheat flour, water, and/or eggs used to create an unleavened dough that is formed into sheets or shapes and cooked in boiling water. Today, the term “pasta” is used to describe a wide variety of noodle shapes from different doughs, although traditional pasta is made using semolina flour, the flour made from the endosperm of durum wheat.

Dry Pasta vs. Fresh Pasta: Which is Better?

Once made into shapes, pasta can be divided into two broad categories; dried pasta (pasta secca) and fresh pasta (pasta fresca). Fresh pasta is typically mixed, cooked, and eaten immediately, while dried pasta is prepared and stored for a later time.

Fresh pasta is made from a simple dough of eggs and flour, usually all-purpose flour or “00” high-gluten flour. This dough is then kneaded, much like bread dough, and pressed through rollers until it’s as thin as desired before being cut into noodles. Because it contains eggs and additional water, fresh pasta is more tender than dried pasta and takes about half the time to cook. Conversely, dried pasta is made from finely ground semolina flour, water, and (sometimes) salt. Once mixed into a paste, the dough is pushed through moulds and cut into the wide variety of pasta shapes we know and love. Unlike fresh pasta, this pasta is dried at a low temperature for several days until all the moisture has evaporated allowing it to be stored in the pantry almost indefinitely. Nutritionally speaking there is very little difference between fresh and dried pasta given the ingredients used to make them are so similar.

White Pasta vs. Whole Grain Pasta: Which is Better?

The difference between whole-grain pasta and white pasta (or refined pasta) is simply that the flour used to make whole-grain pasta contained the entire grain (bran, germ, and endosperm), while the flour used to make white pasta only contained the endosperm.

A grain of wheat contains three edible parts: the bran, the germ, and the endosperm. When ground into flour, grains are broken down into tiny pieces, and the bran, germ, and endosperm are separated in the process. From here, these different parts can be separated, or combined, to make different types of flour, including whole wheat flour and white flour. Nutritionally speaking, whole grain pasta will contain slightly more nutrients and fiber, given it still contains the bran and the endosperm, however, it can also contain more anti-nutrients (found in the bran and germ) making it more difficult for some people to digest. Although often touted as nutritionally superior, whole grain pasta is not necessarily a healthier option than white pasta and, regardless of which you choose to eat, you should always read the label and opt for versions with minimal ingredients and limited additives and preservatives.

What about Pasta Alternatives?

In addition to traditional wheat-based pasta, you can now easily find noodles made out of buckwheat, rice, chickpeas, and lentils leaving lots of options to suit people’s needs, however, it is important to understand that these options are not necessarily better than traditional wheat-based pasta, they are simply different. For those who can not consume wheat or gluten for allergy, intolerance, or dietary reasons pasta alternatives are a great way to enjoy a noodle dish, however, if you looking at pasta alternatives thinking they are superior options you are misguided. Trying to compare wheat pasta to chickpea pasta or lentil pasta is like trying to compare apples to broccoli – they are completely different foods with completely different nutritional benefits.

Is Pasta High in Carbs?

Pasta, much like any grain or grain-based product is a source of carbohydrates; a 1-cup serving of whole-grain pasta contains 63 grams of carbohydrates and 5 grams of fiber, while a 1-cup serving of white pasta contains 60 grams of carbohydrates and 2 grams of fiber. To give context, a 1-cup serving of oatmeal contains 54 grams of carbohydrates, a 1-cup serving of white rice contains 44 grams of carbohydrates and a large apple contains 38 grams of carbohydrates. Therefore, a serving of pasta may be slightly higher in carbohydrates than some carbohydrate-based foods, however, it is not dramatically higher as it is often made out to be.

But, Is Pasta Bad for Weight Loss?

The long and short answer to this question is no. No one individual food will be the reason for weight loss or the reason for weight gain. A person’s weight is influenced by a variety of different factors including food quality, total caloric intake, and activity level just to name a few. Therefore, assuming that you are consuming a diet of whole foods and eating in a calorie deficit, including pasta will not impede weight loss or force weight gain. Like any food, how much you eat is important so paying attention to the portion size of pasta is vital if weight loss happens to be your goal.

So, What’s the Healthiest Pasta to Buy?

When it comes to buying pasta, here are some simple tips to ensure that you’re getting the highest quality and healthiest pasta available:

  • Ingredients: Pasta doesn’t have many ingredients to begin with but the shorter the list the higher the quality. Essentially, the ingredients should include flour and water, specifically durum wheat semolina, durum wheat, or semolina flour.
  • Color: For dried pasta, look for noodles that are opaque and pale yellow, almost white in color.
  • Texture: Cheaper pasta has a very smooth, almost plastic appearance, and tends to cook up stickier and gummier. If you’re willing to spend a little more, look for bronze die-cut pasta, which has a textured surface and is typically traditionally soaked making it easier to digest.
  • Fiber: Look for pasta that has at least 2 grams of fiber per serving or opt for whole-grain versions if needed.
  • Sodium: Look for pasta with 0 grams of sodium per serving (or very little added sodium) given salt can be added during the cooking process.

The Bottom Line

Pasta is a healthy food that can be included in a healthy diet. Since pasta is a rich source of carbohydrates it is important to be mindful of portion sizes and opt for high-quality versions made with minimal ingredients. Nutrition is all about context and, therefore, when consumed in a well-balanced diet of whole foods pasta is likely nothing to be concerned about.

Mediterranean Couscous Salad

Published on February 27, 2020 by Stephanie Kay

Ready in minutes and packed full of vegetables, this Mediterranean couscous salad makes a great side dish for a weeknight dinner or a simple meal prep idea for a hearty vegetarian lunch! Plus, the ingredients are incredibly versatile and you can mix and match the vegetables with whatever you have on hand.

Mediterranean Couscous Salad

Although it is often thought of as a grain, couscous is made from tiny steamed balls of semolina flour making it a form of pasta and source of carbohydrate.  Although traditionally served as a side dish with meat or stews, couscous is a versatile ingredient that can be used in many different ways. Most of the couscous available in North American grocery stores is instant or quick-cooking couscous, so it cooks in minutes and is absolutely foolproof – if you can boil water, you can make couscous. Not to mention, it stores incredibly well in the fridge once cooked, so it’s the perfect ingredient for make-ahead salads or meal prep.

This Mediterranean couscous salad is just one of the many salads that you can make with couscous, but I particularly love this one because it’s so quick and easy to prepare; just prep the couscous, chop some veggies and you’re done! This recipe calls for a homemade lemon garlic dressing, but if you’re looking to save some time simply grab an olive oil-based dressing at the grocery store and you’ll be good to go.

More Couscous Recipes:

  • Chicken Couscous Skillet
  • Greek Chickpea Bowls
  • Curried Couscous Chickpea Salad
  • Mediterranean Meal Prep Bowls
  • Couscous Kale Salad
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Mediterranean Couscous Salad

Mediterranean Couscous Salad

Author: Stephanie Kay

Filled with Greek flavours, this Mediterranean couscous salad recipe is quick and easy to make, and packed full of fresh vegetables and fibre making it a healthy side dish or simple lunch.

  • Author: Stephanie Kay
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 6 servings
  • Category: Salads, Sides
  • Cuisine: Vegetarian
  • Diet: Vegetarian
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Ingredients

  • 3/4 cup couscous, dry
  • 1/2 cucumber, diced
  • 1/2 pint cherry tomatoes, halved
  • 1/2 red bell pepper, diced
  • 1/4 red onion, diced
  • 1/2 cup black olives, sliced
  • 1/2 cup parsley, roughly chopped
  • 1/2 cup feta, crumbled
  • 1/4 cup olive oil
  • 1/2 lemon
  • 1 clove garlic, grated or minced
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Instructions

  1. Cook the couscous according to package directions.
  2. While the couscous is cooking, chop all of the vegetables and prepare the dressing. Add olive oil, lemon juice, garlic, salt and pepper to a bowl and whisk to combine, set aside.
  3. Once the couscous is cooked, add it to a large bowl, fluffing it with a fork, then add the chopped cucumber, tomatoes, bell pepper, red onion, black olives and parsley and toss to combine.
  4. Cover the salad with the dressing, toss to combine, then top with crumbled feta and additional salt and pepper to taste. Feel free to add a bit more lemon juice for brightness if needed.
  5. This salad can be eaten immediately or stored in the fridge for up to 3 days.

Nutrition

  • Serving Size: 1 serving
  • Calories: 238
  • Sugar: 4 grams
  • Fat: 14 grams
  • Carbohydrates: 35 grams
  • Fiber: 3 grams
  • Protein: 6 grams

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Protein: A Complete Guide

Published on February 18, 2020 by Stephanie Kay

Whether your goal is to lose weight, gain muscle, recover from a tough workout or simply eat a little healthier, protein is an essential nutrient in any healthy diet. Not only is protein the building block for your muscles, organs, and hormones, but protein also has many essential functions in the human body. So, here is your complete guide to protein and everything that you need to know about what protein is, the benefits of protein, the different types of protein, when to eat it, and how much.

Complete Guide to Protein

What is Protein?

Protein is one of three essential dietary macronutrients, along with carbohydrates and fat, and is a molecule made from chemicals called amino acids. Protein is considered a “macro” nutrient because it is required in significant amounts, as compared to “micro” nutrients such as vitamins and minerals which are required in relatively smaller amounts. The amino acids that make up protein molecules are responsible for various functions in the body; they carry oxygen through our blood, boost our immune system and help to build muscle. In total, there are 20 different amino acids required by the body, nine of which the human body can’t produce and therefore they must be consumed through our diet.  Every 1 gram of dietary protein consumed provides 4 calories of energy to the body.

Why Do We Need Protein?

Although most people are aware that protein helps to build muscle it has many other vital functions. The amino acids found in protein help to produce important molecules in our body including enzymes, hormones, neurotransmitters, and antibodies. Protein is essential to our immune system, helping us build strong antibodies and fight off infection; protein helps replace worn-out cells, transports various substances throughout the body, and aids in growth and repair; protein is essential for the building and repair of our tissues and managing body weight; and of the three macronutrients, protein is actually the most satiating and satisfying, keeping us fuelled and full the longest.

What are the Benefits of Protein?

In addition to being an essential nutrient for the body, high-protein diets have been shown to support weight loss, increase muscle mass and strength, curb hunger, speed up recovery after exercise, and help individuals maintain a healthy weight.

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What Foods Contain Protein?

Both animal and plant foods contain protein, however, animal foods are the most concentrated forms of dietary protein and include meat, organ meat and animal by-products such as eggs and dairy.

Animal Protein Sources

  • Red Meat: Beef, pork, bison, lamb, game, etc.
  • Poultry: Chicken, duck, turkey, etc.
  • Fish: Salmon, tuna, mackerel, etc.
  • Shellfish: Mussels, shrimp, scallops, etc.
  • Eggs
  • Plain Yogurt
  • Cottage Cheese

In addition to animal sources of protein, there are some plant-based foods that contain higher concentrations of protein. Although not solely protein sources, as most also contain high levels of carbohydrates and/or fat, here are some of the top sources of vegetarian protein.

Vegetarian Protein Sources

  • Tofu
  • Tempeh
  • Beans
  • Lentils
  • Nuts
  • Seeds

Animal Protein vs. Plant Protein: What’s the Difference?

The primary difference between animal protein and plant protein is their composition of macronutrients and amino acids.

Animal proteins are concentrated sources of protein, with some fat and minimal carbohydrates, while plant proteins typically contain moderate levels of protein with some fat and higher levels of carbohydrates. In total, there are 20 amino acids that the human body uses to build proteins, and these amino acids are classified as either essential or non-essential. Your body can produce non-essential amino acids, however, it cannot produce essential amino acids, which therefore need to be obtained through the diet. For optimal health, the body requires all of the essential amino acids in optimal ratios. Animal protein sources, such as meat, fish, poultry, eggs, and dairy are considered to be complete sources of protein because they contain all of the essential amino acids that your body needs to function effectively, while plant protein sources, such as beans, lentils, and nuts, are considered to be incomplete sources of protein as they lack one or more of the essential amino acids that the body needs. Although soy products (such as tofu or tempeh) are very close to being complete proteins, two essential amino acids are only found in small amounts in soy and therefore they are not completely comparable to animal protein sources.

This is not to say that you can not or should not consume plant-based protein, however, should you choose to only consume plant-based protein and avoid animal protein, it is imperative that you consider how you are combining your plant-based protein sources for optional macronutrient and amino acid ratios. Given that plant-based proteins do lack one or more amino acids, it can be more difficult to get all the amino acids that your body needs including essential vitamins and minerals that come along with it. Therefore, it is suggested that individuals who consume solely plant-based protein monitor their intake of vitamin B12, vitamin D, DHA, iron, and zinc to ensure that they are consuming sufficient amounts for optimal health.

So, Can you Get Protein from Plants?

Yes, certain plant foods do contain protein, such as beans, lentils, nuts, and seeds to contain amino acids, however, they are considered incomplete sources of protein. Plant-based sources of protein do not contain all of the essential amino acids or do not contain them in optimal ratios and, therefore, it is imperative that individuals following a plant-based diet or vegetarian diet consume a wide variety of plant-based proteins to ensure that they are consuming all of the essential dietary amino acids.

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How Much Protein Do I Need?

Most official nutrition organizations recommend a fairly modest protein intake. In the last couple of years, Health Canada has removed the recommended daily value of protein suggesting that “most people get enough protein” and now suggests that people “chose a variety of protein foods” as part of a healthy diet. Unfortunately, the term “most people” is very broad and it suggests that some people are still not consuming enough.  Prior to this change, the recommended daily value for protein was 0.8 grams per kilogram (or 0.36 grams per pound) of body weight per day and, therefore, it would be recommended that a 150-pound person consume, at minimum, 54 grams of protein per day.

As a general rule, this formula is a great place to start. With a few simple calculations, you can quickly determine if you are in the right ballpark of protein intake, and although some people will certainly be consuming enough protein, others may discover they are falling short. For example, someone eating a standard North American diet of a bagel for breakfast, a sandwich for lunch and a bowl of pasta for dinner will likely not meet their recommended intake. It is also important to keep in mind that this recommendation is based solely on the amount to avoid protein deficiency or malnutrition; it does not necessarily reflect an ideal intake. Depending on the specific individual and their goals, there are certain situations where it may be advantageous to increase protein intake.

High Protein Foods

Although there are truly too many foods to list, here are some of the most popular high-protein foods and the amount of protein they provide per serving:

MEAT

  • Steak: 24 grams per 3oz serving
  • Lamb: 24 grams per 3oz serving
  • Pork Loin: 23 grams per 3oz serving
  • Bison: 22 grams per 3oz serving
  • Ground Beef: 17 grams per 3oz serving

POULTRY

  • Chicken Breast: 27 grams per 3oz serving
  • Duck: 20 grams per 3oz serving
  • Chicken Thigh: 19 grams per 3oz serving
  • Eggs: 12 grams per 2 eggs

SEAFOOD

  • Tuna: 25 grams per 3oz serving
  • Octopus: 25 grams per 3oz serving
  • Salmon: 21 grams per 3oz serving
  • Sardines: 20 grams per 3oz serving
  • Shrimp: 19 grams per 3oz serving
  • Halibut: 19 grams per 3oz serving
  • Anchovies: 17 grams per 3oz serving
  • Scallops: 18 grams per 3oz serving
  • Mussels: 18 grams per 3oz serving

DAIRY

  • Cottage Cheese: 23 grams per 1 cup serving
  • Greek Yogurt: 21 grams per 1 cup serving
  • Plain Yogurt: 9 grams per 1 cup serving
  • Cheddar Cheese: 6 grams per 1 oz serving
  • 2% Milk: 8 grams per 1 cup serving

LEGUMES

  • Tempeh: 17 grams per 3oz serving
  • Tofu: 15 grams per 3oz serving
  • Edamame: 18 grams per 1 cup serving
  • Lentils: 18 grams per 1 cup serving
  • Black Beans: 16 grams per 1 cup serving
  • Chickpeas: 14 grams per 1 cup serving

GRAINS

  • Teff: 10 grams per 1 cup serving
  • Quinoa: 8 grams per 1 cup serving
  • Brown Rice: 6 grams per 1 cup serving
  • Millet: 6 grams per 1 cup serving
  • Buckwheat: 6 grams per 1 cup serving

NUTS & SEEDS

  • Peanuts: 7 grams per 1oz serving
  • Almonds: 6 grams per 1oz serving
  • Pistachios: 6 grams per 1oz serving
  • Hemp Seeds: 9 grams per 1oz serving
  • Sunflower Seeds: 6 grams per 1oz serving
  • Flax Seeds: 5 grams per 1oz serving
  • Chia Seeds: 5 grams per 1oz serving
  • Sesame Seeds: 5 grams per 1oz serving

Please note that all values are based on cooked values and data provided by MyFoodData.

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When Should You Eat Protein?

Protein timing can vary from one individual to another based on their individual goals and needs. For individuals who are looking to build muscle, some research shows that consuming protein post-workout can help to build muscle and support recovery, however, there is limited evidence regarding the best time to eat protein for weight loss, rather, ensuring that you are within your caloric range and consuming protein within this range has proven to be beneficial. For general health, ensuring that you are consuming an adequate amount of protein throughout the day is more important than when exactly you consuming it. By spreading out your protein intake throughout the day and enjoying a serving of protein at every meal you can help to ensure that you are reaching your required protein intake.

Who Needs more Protein?

Depending on the specific individual and their goals, there are certain situations where it is advantageous to increase protein intake, at least temporarily.

  • Athletes or Individuals who Train Hard: For people who are very active and/or trying to build or maintain muscle mass it is recommended to consume between 1.2 to 2 grams of protein per kilogram of body weight to help optimize recovery from training and maintain optimal body composition and athletic performance.
  • Individuals Trying to Lose Weight: Compared to carbohydrates and fat, protein is the most satiating macronutrient and can help to balance blood sugar keeping us full for longer periods of time. Therefore, not only can consuming additional protein help to manage hunger cues, but it can help to increase metabolic rate by supporting the growth and maintenance of muscle mass, especially when paired with resistance training, which is essential for weight loss.
  • Older Individuals: As we age, our bodies tend to experience a loss of muscle mass, also known as sarcopenia, which can have many devastating consequences so ensuring we consume adequate protein is vital. In fact, loss of muscle mass can put older adults at a higher risk of injury, pain, and a general inability to perform daily activities, therefore, consuming a higher protein diet can help to prevent further tissue breakdown and reduce the adverse effects of aging.
  • Individuals with Blood Sugar Disruption: Protein does not impact blood sugar the same way carbohydrates do, especially refined carbohydrates. High-protein diets have been shown to have a stabilizing effect on blood sugar, and lead to beneficial changes in a wide range of metabolic, cardiovascular, and inflammatory markers.

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Do You Need a Protein Supplement?

Generally speaking, individuals should be able to get enough protein from their diet alone. In fact, you can easily consume adequate enough dietary protein through whole foods by consuming a source of animal or plant-based protein at every meal or regularly throughout the day. With that said, there are certain individuals who may find supplementation beneficial or convenient for certain situations or periods of time, however, protein supplements should always be considered exactly that – supplements. Protein powders, protein shakes and protein bars should be used as a supplement to a healthy diet of whole food sources of protein, not a replacement for them.

How Much Protein is Too Much?

Although protein is essential for life, even too much of a good thing can be a bad thing. Although the exact amount varies from person to person, excess levels of protein have been linked to cardiovascular disease, kidney stones, and digestive issues. However, keep in mind these are only associations; meaning some studies have noted these conditions among people on high protein diets, but that doesn’t mean the protein was the direct cause of the condition.

How Do I Eat More Protein?

No matter how much protein you need or what your goals are, here are some simple tips to help you make the most of your protein intake:

  1. Eat a Source of Protein at Every Meal: Consuming a source of animal or plant-based protein at every meal will help to ensure that you are reaching your required protein intake while promoting fullness and satiety.
  2. Eat Your Protein First: Consuming your protein first, or earlier in your meal, will ensure that you do not fill up before you get to your protein, and some research suggests that eating your protein first can help to balance your blood sugar for longer periods throughout the day.
  3. Consume a Wide Variety of Protein Sources: Eating a wide variety of protein sources, both animal and plant-based, throughout your meals can help to ensure that you are not only consuming adequate protein but that you are consuming a wide variety of nutrients in the process.
  4. Consume Protein After Your Workout: Consuming protein after a workout gives your body the amino acids needed to repair the proteins that were broken down during exercise. The rate of these breakdowns depends on the type and intensity of the activity, but eating protein post-workout helps to repair and rebuild the muscle proteins to help build muscle, which can support weight loss.
  5. Snack on Protein: Most snack foods available today are high in refined carbohydrates and sugar, which will leave you hungry and unsatisfied, however, consuming protein at snack time can help to promote fullness and ensure that you are reaching your required daily protein intake.

The Bottom Line

Protein is an essential macronutrient and, regardless of a person’s goals, should be consumed regularly for optimal health. By consuming protein at every meal and eating a wide variety of protein sources, both animal and plant-based, you can help to ensure that you are consuming adequate protein. For specific individuals in specific situations, it may be beneficial to consume additional protein to support their health goals and this can be done through whole foods or a high-quality protein supplement.

Apple Cinnamon Muffins

Published on February 9, 2020 by Stephanie Kay

Made with whole wheat flour and fresh apple, these apple cinnamon muffins are a simple breakfast or snack the whole family will love. These muffins are healthy, high in fiber, and super tasty!

Apple Cinnamon Muffins

Healthy Apple Cinnamon Muffins

When it comes to healthy baking, things can get confusing quickly; What’s the best flour to use? What’s the best sweetener to use? Should I even use sugar at all?! Although you can certainly make things complicated if you want to, in my opinion, simpler is better. Whether it’s muffins or cookies, there is a time and a place for baked goods in a healthy diet and, when you make them from scratch, you can easily avoid a lot of the unnecessary additives, preservatives, refined oils, sugars and calories in pre-made or processed versions. Fortunately, it’s not as complicated as you may think, and these apple cinnamon muffins are an example of exactly that.

I kept the ingredients in these apple cinnamon muffins pretty traditional and used whole wheat flour as a base and brown sugar to sweeten them. Not only does whole wheat flour provide some extra fiber to the muffins, but by using several fresh apples in the recipe I was able to keep the added sugar to a minimum. These muffins make a great kid-friendly snack or a grab-and-go breakfast and store well in the freezer so you can double the batch and you’ll have healthy apple cinnamon muffins for weeks to come.

More Healthy Muffin Recipes:

  • Blueberry, Oatmeal & Maple Muffins
  • Raspberry Yogurt Muffins
  • Carrot Pecan Muffins
  • Healthy Pumpkin Muffins
  • Apple Cinnamon Muffins
  • Banana Nut Muffins

 

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Apple Cinnamon Muffins

Apple Cinnamon Muffins

Author: Stephanie Kay

These healthy apple cinnamon muffins are made with whole wheat flour and fresh apple and make a tasty snack or breakfast for adults and kids alike!

  • Author: Stephanie Kay
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 12 muffins
  • Category: Breakfast, Snacks
  • Cuisine: Vegetarian
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Ingredients

  • 2 cups whole wheat flour
  • 2 teaspoons cinnamon
  • 1/2 teaspoon allspice (optional)
  • 3/4 cup brown sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups apple, shredded or finely chopped
  • 1 cup milk
  • 1/3 cup olive oil, plus more for greasing
  • 2 eggs
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350°F and grease a muffin tin lightly with oil.
  2. In a large bowl, combine all of the dry ingredients: flour, cinnamon, all spice, brown sugar, baking powder, baking soda, salt, and stir until well incorporated.
  3. In a separate medium bowl, combine all of the wet ingredients; apple, milk, olive oil, eggs, and vanilla, and whisk to combine.
  4. Transfer the wet ingredients to the dry ingredients and whisk well until the batter is smooth and there are no lumps.
  5. Divide the batter evenly across the muffins cups.
  6. Transfer the muffin tin to the oven and bake for 22-25 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 3 days, in the fridge for up to 5 days or frozen for up to 3 months.

Nutrition

  • Serving Size: 1 muffin
  • Calories: 210
  • Sugar: 17 grams
  • Fat: 8 grams
  • Carbohydrates: 33 grams
  • Fiber: 3 grams
  • Protein: 5 grams

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Sheet Pan Bruschetta Chicken

Published on January 26, 2020 by Stephanie Kay

If you’re a fan of bruschetta, you’re going to love this recipe! Layered with tomatoes, garlic, fresh herbs, and melted mozzarella cheese, this sheet pan bruschetta chicken is a delicious weeknight meal that the whole family is sure to love.

Sheet Pan Bruschetta Chicken

 

Although typically served on slices of crusty bread, the simple mixture of tomatoes, garlic, and basil in bruschetta is a great way to add a punch of flavor to any dish in a pinch, and when topped onto tender chicken breasts and paired with roasted potatoes, it becomes a well-balanced meal that works well for lunch and dinner alike. Not only is this sheet pan bruschetta chicken ready in 30 minutes, making it a great weeknight meal, but it stores incredibly well in the fridge so it’s a great meal prep idea that will leave you with days worth of healthy meals

More Sheet Pan Chicken Recipes:

  • Sheet Pan Turmeric Chicken
  • Greek Chicken Tray Bake
  • Spanish Chicken Tray Bake
  • Sheet Pan Chicken and Broccoli

 

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Sheet Pan Bruschetta Chicken

Sheet Pan Bruschetta Chicken

Author: Stephanie Kay

All of the fresh and delicious flavours of bruschetta packed into a chicken dish! This Sheet Pan Bruschetta Chicken is a quick, easy, and healthy weeknight meal.

  • Author: Stephanie Kay
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Category: Mains
  • Cuisine: Italian
  • Diet: Gluten Free
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Ingredients

chicken

  • 4 chicken breasts, boneless, skinless
  • 2 tablespoons olive oil
  • 1 tablespoon Italian seasoning
  • 1 teaspoon garlic powder
  • 1/4 teaspoon sea salt
  • 120 grams mozzarella cheese, sliced or grated

bruschetta

  • 4 Roma tomatoes, seeded and diced
  • 2 cloves garlic, minced
  • 1/4 cup red onion, minced
  • 1 tablespoon olive oil
  • 2 teaspoons balsamic vinegar
  • 1 pinch sea salt
  • 1/4 cup fresh basil, roughly chopped
  • Parmesan, freshly grated, to serve

potatoes

  • 1 pound baby potatoes, roughly 20 potatoes, halved
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Preheat oven to 400°F.
  2. In a bowl, combine the potatoes, olive oil, salt and black pepper, toss to combine, and then transfer to a large baking sheet.
  3. In the same bowl, combine the chicken breasts, olive oil, Italian seasoning, garlic powder and sea salt. Using your hands or tongs, toss the chicken in the spices until well coated. (If time permits, you could do this ahead of time and allow it to sit for up to 24 hours for extra flavour.)
  4. Add chicken to the same baking sheet as the potatoes, leaving space in between each chicken breast so that they cook evenly.  Transfer the baking sheet to the oven and allow to cook for 20 minutes.
  5. While the chicken and potatoes are cooking, in a separate bowl, combine the tomatoes, onion, garlic, olive oil, balsamic vinegar, salt and half of the basil. Stir until well to combine and set aside.
  6. After 20 minutes, remove the baking sheet from the oven, flip each chicken breast over and give the potatoes a good toss.
  7. Top each chicken breast with shredded / sliced mozzarella and big spoonful of the tomato mixture until it has all been used. (You can also wait and top the chicken breasts with the cold tomato mixture once they are cooked, but I prefer it a bit warm.) Return the baking sheet to the oven and allow to cook for another 10 minutes until chicken is golden and cheese is bubbly.
  8. Once cooked, remove the sheet pan from the oven and sprinkle each chicken breast with remaining fresh basil and a bit of parmesan to serve.
  9. This dish can be served immediately, stored in the fridge for up to 5 days, or in the freezer in airtight containers for up to 3 months.

Nutrition

  • Serving Size: 1 serving
  • Calories: 479 calories
  • Sugar: 7 grams
  • Fat: 22 grams
  • Carbohydrates: 27 grams
  • Fiber: 5 grams
  • Protein: 45 grams

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Is Bread Bad for You?

Published on January 21, 2020 by Stephanie Kay

Bread is a staple food in many countries and has been eaten worldwide for thousands of years, however, at the same time, it is one of the most controversial foods in the Western world. By some, it is said to be a nutritious source of fiber and essential nutrients, while others suggest it is the cause of weight gain and disease, so which is it? Is bread good for you? Or is bread bad for you?

Is Bread Bad for You?

 

It should be said that no individual food alone will make you healthy or unhealthy. When it comes to your diet and your health, everything is about context; the type of food that you eat, the format in which you eat it, the amount that you eat, and the frequency at which you consume it, in addition to many other lifestyle factors. Therefore, in order to determine if bread is good or bad for you, we need to consider, the type of bread, how it was made, the ingredient it contains, as well as how much and how often you are actually eating it.

Is Bread Bad For You?

Nutritionally speaking, bread is a source of carbohydrates, and, depending on the type of flour used to make it, bread contains varying amounts of complex carbohydrates, simple carbohydrates, fiber, and nutrients. Because there are so many different ways to make bread, it is important to understand that not all types of bread are created equal, and it all begins with what the bread was made with.

1. Consider the Type of Flour Used

A grain of wheat contains three edible parts: the bran, the germ, and the endosperm. The bran contains antioxidants, B vitamins, and fiber and helps to protect the seed until it is ready to grow; the germ contains B vitamins, some protein, and minerals, and stimulates the growth; and the endosperm contains starchy carbohydrates, proteins, and small amounts of vitamins and minerals and stores the energy that the plant uses as food. When a grain of wheat is ground into flour, it is broken down into tiny pieces and the bran, germ, and endosperm are separated in the process. From here, these different parts can be separated, or combined, to make different types of flour and this can have a large impact on whether the bread is healthy or not.

Whole Grain Flour vs. Refined Flour

Bread can be made from both whole-grain flour and refined flour. The difference between whole-grain flour and refined flour is simply that the entire grain (bran, germ, and endosperm) was used to make whole-grain flour, while only the endosperm was used to make refined flour. Nutritionally speaking, whole grain flours are slightly more nutrient-dense, because they still contain the bran and germ, however, refined flours are not always a poor choice. Bread made from refined flour simply means that only the endosperm was used to make the flour, however, it is how this flour is treated after milling, and what is added to it, that will determine if it remains a good choice or not.

Sprouted Grain Flour vs. Regular Flour

In addition to what part of the grain was used to make the flour, another factor to consider is how the grains were treated before they were actually milled. By sprouting grains, such as wheat berries, prior to milling, you are able to unlock more of the grain’s nutritional benefits. The sprouting process, much like the fermentation process in baking, helps to mitigate the grain’s antinutrients, such as phytic acid and gluten, which helps to ensure the grains are more easily digested and their nutrients are more bio-available once consumed. Generally speaking, only whole grain flours are made from sprouted grains as the bran, germ and endosperm must be intact in order for the grain to sprout.

Unbleached Flour vs. Bleached Flour

Another factor to consider is how the flour was treated after it was milled, as refined flours are often treated by bleaching, either with chlorine or benzoyl peroxide, once they have been ground. Not only does bleaching add a chemical layer to the flour, but it also damages the starch and protein content of the flour. Although the bleaching process results in a whiter, finer-grain flour with a softer texture, which makes for a lighter and fluffier bread, some of the nutritional value is lost in the process.

Wheat Flour vs. Other Grains

In addition to traditional wheat, bread can also be made from many other grains including rye, kamut, spelt, oat and millet, just to make a few. Much like wheat, these grains can be made into whole grain flour or refined flour, as well as be bleached or unbleached. It is important to understand that these flours are simply made from different grains, they are not necessarily better or worse than wheat flour. Although wheat flour is the most common bread flour, these other grain flours can be found on their own in bread, as in the case of rye bread, but are more commonly found together in multigrain bread, where the grains are combined to make a bread out of multiple types of grains.

2. Consider the Way it was Made

Once you’ve considered the type of flour used to make the bread, the next step is to consider how the bread was actually made. There are essentially two primary ways to make bread; the traditional method or the commercial method.

Traditional Bread Process

In the traditional bread process, flour and water are combined to create a ‘starter’ that reacts with wild yeast and lactobacilli bacteria present in the air, which is left to slowly ferment. This starter, or natural leaven, is then paired with additional flour and salt and used to make the dough rise. The rising alone is a multi-stage process that can take hours, and by the time the loaf goes into the oven, it can be up to three days in the making. The initial starter is then kept alive through ongoing feedings for the purpose of leavening additional bread dough in an ongoing manner, and it is the actual process of natural leavening with wild yeast that defines a loaf as sourdough. Not only does this traditional process of making bread only involve three ingredients, but the natural fermentation process helps to pre-digest the grains to make them more easily digested and their nutrients more bio-available once consumed. In fact, it is the bacteria present in the fermentation process that helps to mitigate the negative health impacts of the bran, germs, phytic acid, and gluten present in the grains.

Modern Commercial Bread Process

The second most popular method is the commercial bread method using baker’s yeast. Because the process of making bread from traditional methods is so time-consuming, up to three days in the making, in the late 19th century baker’s yeast was developed to help speed up the fermentation process of the flour and, therefore, large-scale industrial baking soon flourished. Although the invention of baker’s yeast did help to speed up production time and reduce costs, the lack of natural fermentation does not allow for the same nutritional benefits. Without the natural bacteria present in the dough, the anti-nutrients present in the grains are not broken down in the same manner. Therefore, when baker’s yeast is being used to prepare bread, sprouted grain flours is a more ideal flour to use given the sprouting process has already helped to mitigate the negative impacts of the anti-nutrients.

3. Consider the Ingredients

Although real bread is only made with minimal ingredients; flour, water, and salt, most of the bread found in our grocery stores today contains much more than that. Not only will bread made with refined flour contain added vitamins and minerals (which is required by law in Canada), but many commercial breads will also contain added sugar, vegetable oils, flavors, and additives to help preserve their texture and keep them shelf-stable. Although enriched flours are not something to be overly concerned with, the unnecessary additives and preservatives are certainly less than ideal. If you’re not sure what your bread contains, just read the ingredients because you might be surprised at what you find.

So, is bread good for you?

Walk down any grocery store bread aisle and you will notice that there are dozens of different options to choose from, however, once you’ve considered the flour used, how it was made and the ingredients it contains, separating the good bread from the bad bread is actually quite simple. When it comes to bread, the healthiest options are:

  1. Sourdough Bread: This is unquestionably the healthiest and most natural form of bread. Made with only 3 ingredients and naturally fermented, sourdough is easily digested and a source of nutrients.
  2. Sprouted Grain Bread: Because the flour is made from sprouted grains, sprouted grain bread is more easily digested and nutrient-dense than commercial bread made of refined flour. Sprouted grain bread typically also contains fewer additives and preservatives.
  3. Whole Grain Bread: If you are unable to find sourdough or sprouted grain bread, whole grain bread is the next best option. Whole grain bread contains more nutrients than bread made from refined flour, however, always read the ingredient and pick the option with the fewest additives and preservatives.

But, doesn’t bread make you fat?

The simple answer to this question is; no. No individual food is solely responsible for weight gain or weight loss, rather, it is a cumulative effect based on diet, exercise, and lifestyle factors. Although bread has been demonized for being high in carbs, it is important to understand that, gram-per-gram, bread contains the same amount of calories as protein, and whether you are eating 50 grams of carbohydrates from bread, potatoes, or oatmeal will likely not make a difference. Weight gain is impacted by the total amount of calories you consume, in addition to other lifestyle factors, not solely by how much bread you ate.

Is eating bread every day bad?

Unless you have an allergy or intolerance to grains or gluten, generally speaking, there is no downside to eating bread. Of course, that doesn’t mean you can eat as much as you want, as with all foods, too much of a good thing can still be a bad thing. However, when consuming high-quality bread such as sourdough or sprouted grain bread, bread can serve as a good source of energy, source of fiber, and source of nutrients in a healthy diet.

The Bottom Line

Bread is nothing to be afraid of. As with all food, quality matters, and focusing on real food forms of bread is vital. Sourdough and Wonder Bread are not created equal and it is always important to keep that in mind when discussing food. No one individual food will make or break your health (or your waistline), so when it comes to bread, read the ingredients, opt for sourdough, sprouted grain bread, or whole-grain bread, and enjoy it in conjunction with a diet of real food and an active lifestyle.

Potato Leek Soup

Published on January 19, 2020 by Stephanie Kay

Rich and creamy, this healthy potato leek soup is a quick and easy one-pot meal that is perfect for a cold fall or winter day. This soup works well as an appetizer or a light main course and freezes really well making it a great meal prep idea for healthy lunches.

Healthy Potato Leek Soup

 

Potato leek soup is a classic dish that has roots in both Welsh and French cuisine and is a showcase of how humble ingredients can create a delicious and nutritious dish without much effort. The mild flavor of the leeks and the starchiness of the potatoes create the perfect balance of flavors while giving the soup a rich and velvety texture at the same time. Plus, once you’ve got the basics down there are endless varieties that you can make, and you can mix things up by using different broths, herbs, and additional vegetables.

Although I prefer mine pureed, if you like yours a bit chunky you can leave some potato pieces to help provide a bit more texture. Regardless of which way you choose, when topped with some fresh chives, homemade croutons, and a drizzle of olive oil, this healthy potato leek soup is a hearty one-pot meal that the whole family is sure to love.

More Potato Soup Recipes:

  • Tuscan Potato Soup
  • Broccoli Potato Soup

 

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Healthy Potato Leek Soup

Potato Leek Soup

Author: Stephanie Kay

This healthy potato leek soup is both simple and inexpensive to a make, and its rich and creamy texture makes it a comforting dish on a cold day.

  • Author: Stephanie Kay
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 6 servings
  • Category: Soups & Stews
  • Cuisine: Vegetarian, Gluten-Free
  • Diet: Vegetarian
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Ingredients

  • 3 tablespoons butter
  • 4 leeks, chopped and washed, white and light green parts only
  • 2 lbs Yukon gold potatoes, peeled and chopped
  • 6 cups chicken or vegetable broth
  • 1 bay leaf
  • 1 cup heavy cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. In a large pot on medium heat, melt the butter.
  2. Add washed and chopped leeks (you can find instructions here) and cook for 10-15 minutes, stirring frequently, until leeks are tender and wilted. Add the salt and pepper and stir to coat the leeks.
  3. Add the potatoes, broth and bay leaf, and stir to combine.
  4. Bring the mixture to a boil, reduce the heat, and then allow to cook for 25 to 30 minutes until potatoes are tender and can easily be pierced with a fork.
  5. Once the potatoes are cooked, using an immersion blender or in batches using a bar blender, purée until the soup until smooth.
  6. Add cream, stir to combine, and season with additional salt and pepper to taste.
  7. Serve immediately, store in the fridge for up to 5 days, or in the freezer for up to 3 month

Nutrition

  • Serving Size: 1 serving
  • Calories: 310 calories
  • Sugar: 5 grams
  • Fat: 15 grams
  • Carbohydrates: 34 grams
  • Fiber: 4 grams
  • Protein: 9 grams

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Sheet Pan Steak Fajitas

Published on January 15, 2020 by Stephanie Kay

These easy sheet pan steak fajitas are the perfect recipe for a healthy family-friendly weeknight dinner. Filled with juicy slices of steak, roasted bell peppers and onion, and soft tortillas, this recipe is full of flavor, fiber, and protein while being incredibly easy to make.

Sheet Pan Steak Fajitas

Fajitas are always a popular dinner idea, but making them on a sheet pan makes weeknight dinners so much easier by cutting down on prep and cleanup at the same time. By simply adding all of the ingredients to a single sheet pan, you can let the oven do the work and come back to a deliciously cooked meal in under 30 minutes. When it comes to steak fajitas, you can truly use any cut of steak that you like but I find flank steak and sirloin steak give the best flavor. If time permits, I would suggest marinating the steak ahead of time as it allows for a deeper flavor, but if you’re in a pinch you can easily just add the spices and go. In my opinion, the best way to serve steak fajitas is family-style with all of the fillings and toppings on the table so that people can build their own fajitas just the way they like them.

Although this sheet pan steak fajita recipe is suggested as a healthy weeknight dinner, it also makes a great meal prep idea for lunches that can be eaten in tortillas, as fajita bowls, or topped onto a salad, and it stores well in the freezer for up to 3 months.

More Steak Recipes:

  • Mediterranean Steak Bowls
  • Steak Fajita Bowls
  • Steak Sandwich for Brie Cheese
  • Beef Shawarma Wrap
  • Meal Prep Philly Cheesesteak Bowls
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Sheet Pan Steak Fajitas

Sheet Pan Steak Fajitas

Author: Stephanie Kay

This Sheet Pan Steak Fajitas recipe calls for flank steak or sirloin steak, however, striploin steak or round steak would also work equally well. To make this recipe gluten-free, simply opt for corn-based tortillas as opposed to wheat.

  • Author: Stephanie Kay
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 8 fajitas
  • Category: Mains
  • Cuisine: Paleo, Gluten-Free
  • Diet: Gluten Free
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Ingredients

sheet pan steak fajitas:

  • 1 1/2 pounds flank steak or sirloin steak
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 orange bell pepper, sliced
  • 1 red onion, sliced
  • 2 tablespoons olive oil
  • 1 teaspoon chilli powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon paprika
  • Sea Salt
  • Black pepper
  • 8 tortillas, to serve

toppings (optional):

  • Lime, sliced into wedges
  • Cilantro, roughly chopped
  • Salsa
  • Guacamole
  • Hot sauce

Instructions

  1. For the best results, remove the steaks from the fridge at least 1 hour before cooking to bring them to room temperature. This will allow for a more even cook and better overall texture.
  2. Preheat oven to 425°F.
  3. Mix the chilli powder, cumin and paprika together in a small bowl and set aside.
  4. Add peppers and onions to a large baking sheet, drizzle with 1 ½ tablespoons of olive oil, season with salt and pepper, and toss well to combine. Transfer to the oven to cook for 10 minutes.
  5. Pat the steaks dry with a paper towel, and season with salt and pepper on all sides. Sprinkle steaks with spice mixture evenly on all sides, ensuring that they are well covered.
  6. Heat remaining oil in a cast iron or heavy bottom skillet, add the steaks, and cook 1-2 minutes per side, and then remove them from the heat. (You are welcome to omit this step and cook the steaks completely in the oven with the peppers for 20 minutes, however, the texture won’t be as ideal.)
  7. Once the peppers have cooked for 10 minutes, remove the sheet pan from the oven, add the steaks to the pan, and return to the oven for an additional 10 minutes.
  8. Once cooked, remove the pan from the oven, and transfer steaks to a plate to rest for 5 minutes.
  9. Once the steaks have rested, slice into thin strips.
  10. Serve steak and pepper mixture with tortillas, fresh limes, cilantro and extra toppings of your choice!

Nutrition

  • Serving Size: 1 fajita
  • Calories: 240 calories
  • Sugar: 4 grams
  • Fat: 9 grams
  • Carbohydrates: 19 grams
  • Fiber: 4 grams
  • Protein: 21 grams

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10 Easy Sugar-Free Swaps

Published on January 14, 2020 by Stephanie Kay

It’s no secret that excess sugar is less than ideal for our health, however, even with this information many people still struggle to limit the amount of sugar that they consume. It’s sweet, it’s addictive and the thought of cutting it out cold turkey can feel completely overwhelming, especially if you are just getting started. Not to mention, although there are many obvious sources of sugar in our food, such as baked goods and candy, it’s the not-so-obvious and hidden sources of sugar often found in so-called “healthy” options that make it more difficult to reduce our sugar intake. So, in order to help get you set up for success, here are 10 sugar-free swaps for common household ingredients and some simple tips to help get you started.

10 Simple Sugar-Free Swaps

 

Types of Sugar in Food

It is important to understand that there are two different types of sugar in our food; natural sugars and added sugars. Natural sugars are forms of sugar that are naturally occurring in food; they are forms of simple carbohydrates, such as glucose, fructose, and lactose, and are found in foods such as fruit, milk, yogurt, and certain vegetables. Conversely, added sugars are any sugars that are added to food or beverages during the production or preparation process. Added sugars are any form of sugar that can be added to food, typically processed foods, and include white sugar, brown sugar, raw sugar, or any other code word for sugar. Depending on the type of food being produced, some foods may actually contain both natural and added sugars. For example, vanilla-flavored yogurt contains the natural sugars present in the milk, as well as the added sugars used to sweeten it.

Is Sugar That Bad for You?

Consumed in small amounts and in conjunction with a healthy diet and exercise, sugar can certainly be consumed as an occasional treat, however, when consumed in excess, sugar can have some devastating health consequences. In fact, excess consumption of sugar, especially in the form of processed foods, has been linked to many of society’s most common degenerative diseases, including obesity in children and adults, type-2 diabetes, cardiovascular disease, and even cancer.

How Much Sugar Should You Eat in a Day?

Accordingly to dietary survey intakes, Canadians consume an average of 51 grams of added sugar per day, which is the equivalent of roughly two full chocolate bars per day – that’s a lot of sugar! Health Canada suggests choosing foods with little to no added sugars and choosing water rather than sugar-sweetened drinks, while the World Health Organization recommends reducing free sugars to less than 10% of daily energy intake, while a further reduction to below 5% or roughly 25 grams (6 teaspoons) per day could provide additional health benefits.

What Does Sugar-Free Mean?

The term sugar-free typically refers to foods that do not contain added sugar, however, it does not consider foods that contain naturally-occurring sugars. Although total sugar intake is important, because the sugar found in whole foods such as fruit and milk does come with nutritional benefits, including fiber, vitamins, and minerals, it is (for the most part) not considered problematic. However, it is important to understand, that when reading labels the term “sugar-free” or “free of sugars” does not always mean that the product is completely free of added sugars. According to Health Canada, the term “sugar-free” is defined as food that contains less than 0.5 g of sugar per serving, which means that the food in question may actually contain some added sugar, however, it is such a small amount that it is considered negligible.

10 Sugar-Free Swaps

Although limiting sugar from your diet is ideal, you don’t need to do it all at once. When it comes to your diet, small gradual changes are often more effective than attempting to do everything at once and, more often than not, they end up being longer-lasting. So, if you are looking to limit your overall sugar intake, here are some simple sugar-free swaps that you can implement today.

1. Swap Cereal for Oatmeal

Breakfast cereals are arguably one of the worst offenders of added sugar and also one of the most commonly consumed. Popular breakfast cereals such as Raisin Bran,  Oatmeal Crisp, and Honey Nut Cheerios contain 14, 13, and 9 grams of sugar per serving respectively, while even “healthier” options such as Vector and Kashi Go Lean Crunch include 11 and 12 grams of sugar per serving making them more of a dessert than a healthy breakfast! Therefore, by simply swapping breakfast cereal for oatmeal you can save yourself a ton of sugar in the process. If you find plain oats too bland or boring simply add some fruit, cinnamon, or a drizzle of honey or maple syrup. Although you may still be adding some sugar, at least you are in control of how much you are adding and you can slowly reduce the amount as your palate becomes more accustomed to the sugar-free options. Moreover, if you are feeling adventurous, you can also mix things up by making baked oatmeal, overnight oats, or Bircher muesli as an alternative to plain rolled oats.

2. Swap Soda for Sparkling Water

Not only are added sugars in our food problematic but added sugars in our beverages are cause for concern as well. Conventional sodas are commonly made with high-fructose corn syrup which has been linked to a number of health concerns and, while diet soda may seem like a better choice, the artificial sweeteners found in many sugar-free options have also been shown to be a less than ideal choice. So, instead of Coke or Pepsi, try reaching for sparkling water or flavored sparkling water instead. These days, it’s very easy to find unsweetened flavored sparkling water flavors, such as lemon, lime, grapefruit, and peach, which can really help to satisfy the craving for a bubbly drink. If soda is really something that you struggle with you, you can also try using stevia-sweetened sodas as a simple sugar-free swap to help ease yourself through the transition period.

3. Swap Sweetened Milk for Plain Milk

Whether it’s cow’s milk, almond, coconut, or oat, opting for plain versions is a simple way to help limit your overall sugar intake. Sweetened chocolate, vanilla, and strawberry milk should be considered a treat and only consumed from time to time, as a mere cup of chocolate milk can contain up to 28 grams of sugar. With that said, depending on the brand you can actually find flavored milks that are unsweetened, however, be sure to read the ingredients to be sure.

4. Swap Granola Bars for Nuts or Trail Mix

Although the name sounds innocent, if you are not paying attention to the brand and type, many “healthy” granola bars contain just as much, if not more, sugar than a chocolate bar. Although labels often feature claims such as “high protein” or “high in fibre”, once you start reading the ingredients you might be surprised to see how much sugar some of the more popular brands actually contain. Although you can certainly find granola bars that are low in sugar, a simple sugar-free swap is to opt for a handful of nuts or some (sugar-free) trail mix instead.

5. Swap Dip for Hummus

To be clear, not all dips are a poor choice, but some of the pre-packaged options do contain added sugar and vegetable oils, which are both less-than-ideal ingredients. So, whether it’s an after-school snack or a lunch box ingredient, hummus is a great alternative to store-bought dips. Not only is hummus easy to find and comes in many different flavors, but it’s higher in protein and fiber than most dips. If hummus is not your thing, you can also use tzatziki or guacamole as a sugar-free alternative.

6. Swap Canned Fruit for Fresh or Frozen Fruit

Fruit itself does contain natural sugars so it will never be a completely sugar-free option, and it does come with fiber, vitamins and minerals, and a host of health benefits, but the same can not be said for canned fruit. Canned or jarred fruits are often packed in liquid sugar or syrup so, in addition to the naturally occurring sugar, they can come loaded with up 24 grams of sugar per half-cup serving. So, if you or your kids want to snack on fruit, not a problem, just be sure to reach for fresh or frozen fruit instead.

7. Swap Flavoured Yogurt for Plain Yogurt

Similar to fruit, yogurt contains natural sugars in the form of lactose, the sugar presents in milk. Therefore, you will never truly be able to eat completely sugar-free yogurt, however, you can limit the amount of added sugar it contains by opting for plain yogurt instead of sweetened versions. In addition to breakfast cereal, flavored yogurts are one of the largest breakfast sources of sugar and by simply opting for plain, full-fat yogurt you can easily help to keep your overall intake down. If you find plain yogurt too tart or bitter, simply add fruit, honey, or maple syrup to help sweeten it, this way you can control the total amount of added sugar as opposed to buying the pre-sweetened versions in which the sugar content is out of your control.

8. Swap Peanut Butter for Natural Peanut Butter

I get it, regular peanut butter is delicious, but if we are being honest with ourselves, conventional peanut butter is much more like peanut butter-flavored icing than actual peanut butter. There are essentially three ways to make peanut butter; 1) with only peanuts, 2) with peanut, salt, and/or oil, and 3) with peanut, salt, oil, sugar, and added preservatives. Natural peanut butter is the “true” peanut butter since it is made of primarily peanuts and minimal (if any) added ingredients, and by simply opting for natural peanut butters over conventional peanut butters you can save yourself up to 3 grams of sugar per serving, as well as unnecessary vegetable oils and preservatives. Although it might seem small and insignificant, every little bit of sugar adds up throughout the day, and opting for natural versions can help to reduce your total sugar intake.

9. Swap Salad Dressing for Homemade Dressing

Pre-made salad dressings, as well as pre-made sauces and marinades, are common hiding spots for added sugar. Some of the most popular dressing flavors, such as ranch, Thousand Islands, caesar, and Asian, all contain small to moderate amounts of added sugar. Of course, there are brands and versions that do not contain added sugar at all, and by simply reading the ingredients you can identify them, however, learning to make your own dressings at home is a quick and easy solution and sugar-free swap. Although it may seem time-consuming at first, once you get the basics down you will see how easy it is to make homemade salad dressings and how much money it can save you at the same time.

10. Swap Flavoured Lattes for Plain Lattes

Don’t shoot the messenger, but your mocha, chai latte, and salted caramel latte are closer to milkshakes than actual coffee. All lattes will contain some sugar since there is lactose naturally occurring in milk, but the flavored versions typically contain a ton of added sugar, up to 45 grams in some cases. Although the sugar-free syrups may seem like a healthy substitution, much like soda, they are typically made with artificial sweeteners which are less than ideal for gut health and overall health. So, instead of the vanilla latte with whip cream and sprinkles, opt for a plain latte (with the milk of your choice), sweeten it as needed, and save the fancy flavored coffees for a once-in-a-while treat.

The Bottom Line

Although individually these swaps may seem small and insignificant, cumulatively they can add up to a big change. In fact, by simply making these 10 sugar-free swaps you could save yourself hundreds of grams of sugar per day. It’s important to understand that eating well is not about never eating sugar again, rather, it’s about learning to control the total amount and consuming it in moderation in conjunction with a healthy diet and lifestyle. Regardless of where you are or what your health goals are, the more awareness you can bring to your total sugar intake, and the more you can focus on natural sources, as opposed to added sources in processed foods, the better off you will be.

Quinoa, Squash & Prune Stew

Published on January 12, 2020 by Stephanie Kay

This recipe is a paid partnership with California Prunes. As always, all words, thoughts, and opinions are my own. 

I know what you’re thinking; prunes?! Yes, prunes! Although prunes might be best known for their digestive benefits, prunes are a highly misunderstood and undervalued food. Not only are prunes incredibly nutritious but they are a naturally sweet, soft, deeply flavoured and versatile ingredient that can be used so many different ways.

Quinoa, Squash & Prune Stew

What are California Prunes?

In case you forgot, prunes are dehydrated plums, but California Prunes are much more than just dehydrated plums. California Prunes are decedents of the Petit D’Agen stock, which was brought over to California during the gold rush, and they ripen directly on the tree without fermenting. Thanks also to its world-famous growing conditions and generations of expertise, California grows 99% of the total United States’ production of prunes and 40% of the world’s supply.

What are the benefits of eating prunes?

In addition to being a whole food and a rich source of simple and complex carbohydrates, California Prunes have many health benefits.

  • Source of Fibre: A serving of 5 prunes contains 3 grams of fibre which has been shown to help balance blood sugar, normalize bowel movements, lower cholesterol levels and support overall health.
  • Source of Nutrients:  A serving of 5 prunes contains 25 mcg of vitamin K (20% of daily intake), 290 mg of potassium (6% of daily intake), 16mg of magnesium (5% of daily intake), and 0.8 mcg of vitamin B2 (6% of daily intake), as well as copper, boron and manganese. (1)

  • Support Digestion: A serving of 5 prunes contains 3 grams of dietary fibre and can help to maintain good digestive health.

  • Support Bone Health: Prunes are rich in vitamin K and contain manganese; two nutrients that support the maintenance of normal bones. Eating 5 to 6 prunes daily has been shown to slow bone loss in postmenopausal women.

  • Help to Control Blood Sugar: The fibre content and low glycemic index of prunes can help maintain blood sugar levels, manage hunger and limit cravings.

  • Help to Manage Cholesterol: The fibre and compounds in prunes can help to maintain healthy cholesterol levels.

  • Contain No Added Sugar: With only 100 calories per serving, prunes are a source of natural sugar and provide a satisfying sweet taste but contain no added sugar.

How to Cook with Prunes

Not only are California Prunes a good source of nutrition, but they are also a versatile cooking ingredient that works well in sweet and savoury recipes alike. Similar in texture to dried fruits such as raisins and dates, prunes can be eaten on their own, added to oatmeal, incorporated into salads, cooked into stews, or blended into snacks, like the No-Bake California Prune Power Ball, for a quick and convenient energy boost!

No Bake California Prune Power Ball

 

There are honestly so many ways to use prunes and their moisture content and ability to enhance a sweet or savoury dish make them ideal for cooking and baking. When cooked into savoury dishes, like this Quinoa, Squash & Prune Stew, they help to provide the perfect balance of sweetness and enhance the dish with a deep, rich and earthy flavour that can not be matched.

 

Quinoa, Squash & Prune Stew

 

So, whether it’s a meat dish or a vegetarian dish, the next time you are looking to add a touch of sweetness, grab some California Prunes. There are so many different ways to use them, but this Quinoa, Squash & Prune Stew is a hearty one-pot vegetarian meal that makes a great weeknight dinner or a simple meal prep idea! Whip this up today and you’ll have a fridge stocked with a protein and fibre-packed meal for days to come.

More Vegetarian Stew:

  • Smoky Quinoa and Black Bean Stew
  • Slow-Cooker Vegetarian Chili

 

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Quinoa, Squash & Prune Stew

Quinoa, Squash & Prune Stew

Author: Stephanie Kay

Packed full of fibre and plant-based protein, this Quinoa, Squash & Prune Stew is a hearty one-pot vegetarian meal that makes a great weeknight dinner or simple meal prep idea.

  • Author: Stephanie Kay
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 6 servings
  • Category: Soups & Stews
  • Cuisine: Vegetarian, Gluten-Free, Dairy-Free
  • Diet: Vegetarian
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Ingredients

  • 2 tablespoons olive oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon paprika
  • 2 teaspons cumin
  • 1 cinnamon stick
  • 1 bay leaf
  • 1/2 cup quinoa, dry
  • 3 cups butternut sqaush, peeled and diced
  • 3 cups broth, chicken or vegetable
  • 14oz can diced tomatoes
  • 1 tablespoon tomato paste
  • 3/4 cup California Prunes, halved
  • 2 cups kale, roughly chopped
  • 1/2 teaspoon salt, plus more for seasoning
  • 1/4 teaspoon black pepper

Instructions

  1. In a large pot on medium heat, warm the olive oil, add onion and cook for 3-4 minutes until tender.
  2. Add garlic and cook for an additional 2-3 minutes being careful not to burn it.
  3. Add paprika, cumin salt and peper, stir to combine, and cook for 30 seconds until fragrant.
  4. Add quinoa and butternut squash, stirring to ensure it is well coated with the onion mixture.
  5. Pour in broth, scrapping up any bits that have stuck to the bottom, add diced tomatoes, tomato paste and prunes, cinnamon stick and bay leaf, and give it a good stir.
  6. Cover with a lid, reduce heat to a simmer and cook for 25-30 minutes until quinoa and squash are tender.
  7. Once cooked, add kale, stir well to combine, and cook for an additional 5 minutes or until kale is wilted and bright green.
  8. Once cooked, if needed, add an extra splash of stock or water for desired consistency, or if you find it a little liquidy, simply simmer it for another 5 minutes to allow it to reduce a little. (This may occur depending on your brand of canned tomatoes.)
  9. Remove cinnamon stick and bay leaf and season with additional salt to taste.
  10. This recipe can be stored in the fridge for up to 5 days or the freezer for up to 3 months.

Nutrition

  • Serving Size: 1 serving
  • Calories: 233 calories
  • Sugar: 7 grams
  • Fat: 6 grams
  • Carbohydrates: 44 grams
  • Fiber: 5 grams
  • Protein: 5 grams

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What are Good Carbs?

Published on January 9, 2020 by Stephanie Kay

There is no question that carbs are the most controversial macronutrient. Carbs have been blamed for everything from waistlines to disease, however, it is important to understand that not all carbs are created equal. In fact, many carbohydrates are rich sources of energy and nutrients making them a valuable part of a healthy diet. So, let’s review carbohydrates, and the different types, and answer the question; what are good carbs?

What are Good Carbs?

 

What are Carbs?

Carbohydrates, also known as carbs, are one of three primary macronutrients, along with protein and fat, that are found in our food. The term “carbohydrates” is actually an umbrella term for foods that contain single, double, or multiple units of sugar known as saccharides. The three primary dietary components of carbohydrates are:

  • Sugars: Sweet-tasting, short-chain sugar molecules which include glucose, fructose, galactose, and sucrose, also known as monosaccharides (meaning one), disaccharides (meaning two), or oligosaccharides (meaning few).

  • Starches: Long-chain sugar molecules which are converted into glucose by digestion, also known as polysaccharides (meaning many).

  • Fiber: Non-digestible form of polysaccharides found in plant foods.

With the exception of fiber, the primary function of carbohydrates in the diet is to provide energy. Once consumed, all carbohydrates are broken down into sugar (glucose) by the digestive tract to be used as a source of energy by the body. Essentially, any food that contains sugar, starch, and/or fiber contains carbohydrates.

Complex Carbs vs. Simple Carbs

Depending on the total number of saccharides (sugars) present in the structure, carbohydrates are classified as mono- (1), di- (2), oligo- (3-20), or poly- (20+) saccharides. Monosaccharides and disaccharides (sugars) are considered simple carbohydrates, while oligosaccharides and polysaccharides (starches and fiber) are considered complex carbohydrates.

Simple carbohydrates can be identified by their sweet taste and can be found in both whole food and processed food forms. Simple carbohydrates can be found in natural sweeteners such as maple syrup or honey, fruits, and some vegetables, however, the most prominent form of simple carbohydrates is processed food. This includes items such as fruit juice, soda, candy, and any form of processed sugar. Given simple carbohydrates are (typically) low in fiber and starch, they are quickly digested, reach the bloodstream more rapidly, and, therefore, have a large effect on insulin and blood sugar.

On the contrary, complex carbohydrates are rich sources of starch and fiber and are predominantly found in vegetables, whole grains, beans, and lentils. Thanks to their fiber content, these forms of carbohydrates take longer to be digested, are slower to reach the bloodstream, and, therefore, have less of an effect on insulin and blood sugar. However, the format in which complex carbohydrates are consumed can greatly influence whether they remain a source of complex carbohydrates or not. For example, whole grains are a form of complex carbohydrates, but when milled into refined flour and baked with sugar they become a form of simple carbohydrate given the fiber and nutrient-dense bran and germ are removed in the process. These forms of carbohydrates are often referred to as refined carbohydrates and include items such as cereals, muffins, cookies, crackers, and pastries, just to name a few.

Although almost all forms of carbohydrates will contain a combination of sugars, starches and/or fiber, carbohydrate-based foods are typically categorized by what they contain the most of. Because natural sweeteners and fruit contain more sugar than starch or fiber, they are categorized as sugars; because whole grains and legumes contain more starch than sugar or fiber they are categorized as starches; and because vegetables contain more fiber than sugar or starch, they are categorized as sources of fiber.

What Are Good Carbs?

The term good carbs typically refers to sources of complex carbohydrates because they are lower in sugar and higher in starch and fiber. Thanks to their long chains of sugars, they take longer for the body to break down and digest, which means that their energy will be released at a more consistent rate throughout the day. Not only are these forms of carbohydrates rich in fiber and starch, but they are also rich in vitamins, minerals, and phytonutrients. Forms of good carbs include:

    • Vegetables: Leafy greens, peas, carrots, broccoli, beets, etc…
    • Starches: Potatoes, sweet potatoes, squash, etc…
    • Whole Grains: Oats, rice, barley, millet, teff, etc…
    • Beans: Black beans, kidney beans, white beans, chickpeas, etc…
    • Lentils: Red, green, yellow, etc…

In fact, when opting for high-quality versions that are high in fiber and low in sugar, sourdough bread, sprouted grains bread, whole-grain bread and some forms of pasta can also be considered forms of complex carbohydrates.

What Are Bad Carbs?

On the contrary, the term bad carbs is typically applied to forms of simple carbohydrates. Because these forms of carbohydrates are higher in sugar and lower in fiber and starch, they are considered less than ideal sources of carbohydrates. However, it is important to make the distinction between whole food sources of simple carbohydrates (fruit, milk, honey, etc..) and refined food sources of simple carbohydrates (soda, candy, and sugar). As the name implies, refined carbohydrates are carbohydrate-based foods that are no longer present in their natural form. Although they may have been harvested in the fields, the way they have been processed is very far removed from their original format. The term refined carbs specifically refer to grain-based products and/or sources of processed sugar. Not only are refined carbohydrates devoid of their own nutrients, but they are considered forms of “empty” calories. Conversely, whole food forms of simple carbohydrate, such as fruit, are still in their natural form and, in addition to natural sugar, also contains fiber and essential nutrient. Therefore, to make the generalization that all simple carbohydrates are “bad carbs” is not accurate, since it is the format in which they are consumed that is most important.

So, What are the Healthiest Carbs to Eat?

When it comes to carbs, it is important to understand that any form of whole-food carbohydrate can be considered healthy. Although complex carbohydrates are often considered “good” carbs, whole food forms simple carbohydrates such as fruit, milk, maple syrup, and honey can most certainly be considered healthy and can be included in a healthy diet. Almost all carbohydrate-based whole foods contain a combination of sugar, starch, and fiber, so trying to pit them against each other is largely a waste of time. Instead of picking apart carbohydrates in their whole food form, it is best to focus on limiting refined sources of simple carbohydrates as much as possible.

The Bottom Line

Although the terms “good carbs” and “bad carbs” are commonly used, they are a very confusing way to define carbohydrates. Whether or not a carbohydrate is a healthy choice or not, should not be defined by whether they are good or bad, or simple or complex. Just because processed carbohydrates are not ideal sources of nutrients, it makes no sense to demonize all carbohydrate-containing foods. So, rather than solely focusing on good carbs and bad carbs, focus on whole food carbohydrates instead; fruits, vegetables, whole grains, beans, and lentils. All of these forms of carbohydrates, simple and complex, are rich sources of fiber, vitamins, and minerals, and can help to work as a sustainable source of energy for the body throughout the day.

Carrot Cake Overnight Oats

Published on January 5, 2020 by Stephanie Kay

Veggies for breakfast? You bet ya! These carrot cake overnight oats taste like dessert but are packed full of veggies, fiber, and healthy fats making them a great breakfast to start your day. Plus, they taste like carrot cake, so, what’s not to like?

Carrot Cake Overnight Oats

Overnight oats are arguably the easiest meal prep idea there is; just combine everything in a jar, let it sit overnight, and breakfast is served! Although oats have been a staple breakfast ingredient for centuries, overnight oats have been rising in popularity over the past number of years because they are so simple to prepare. Oats themselves are a whole grain and source of complex carbohydrates that have been shown to help control blood sugar, minimize cravings and keep you fuller for longer periods of time because they are such a rich source of fiber. Although overnight oats are not cooked in the conventional way (in a pot with water or milk), allowing the oats to soak overnight in a liquid helps to improve their digestibility by mitigating the harmful effects of raw grains, much like in a traditional Bircher Muesli, which is the original overnight oats.

What to Put in Carrot Cake Overnight Oats

The best ingredients for carrot cake overnight oats are the same ingredients you’d include in a good carrot cake. While ingredients may vary from one recipe to the next, I think the best combination is:

  • Rolled Oats
  • Carrot
  • Raisins
  • Walnuts
  • Cinnamon
  • Nutmeg
  • Maple Syrup

Other common carrot cake oats ingredients could include shredded coconut, chopped pineapple, ground ginger, and/or ground cardamom and, while I used regular milk in my recipe, you could certainly use almond milk or coconut milk if you prefer.

Overnight Carrot Cake Oats

Healthy Carrot Cake Overnight Oats

Once prepared these carrot cake overnight oats will store easily in the fridge for up to 3 days. When you’re ready to eat, just take them out of the fridge, give them a good stir, and serve them as is, or top them with an extra drizzle of maple syrup for an extra sweet and tasty breakfast.

More Overnight Oat Recipes:

  • Strawberry Overnight Oats
  • Protein Overnight Oats
  • Chocolate PB Overnight Oats
  • Tiramisu Overnight Oats

For more carrot cake-inspired recipes, check out my carrot cake pancakes, carrot cake baked oatmeal, and carrot cake breakfast cookies.

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Carrot Cake Overnight Oats

Carrot Cake Overnight Oats

Author: Stephanie Kay

Packed full of fruit, veggies, fibre and healthy fats, these carrot cake overnight oats are a hearty make-ahead breakfast and a great meal prep idea! This recipe calls for milk, however, you could use any type of milk alternative you like.

  • Author: Stephanie Kay
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 1 jar
  • Category: Breakfast
  • Method: No Cook
  • Cuisine: American
  • Diet: Vegetarian
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Ingredients

  • 1/2 cup rolled oats
  • 2 tablespoons raisins, roughly chopped
  • 2 tablespoons walnuts, roughly chopped
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1 pinch salt
  • 1 cup milk
  • 1/4 cup grated carrots
  • 1/2 tablespoon maple syrup

Instructions

  1. In a small mason jar or bowl, combine all of the dry ingredients: oats, raisins, walnuts, cinnamon, nutmeg and salt. Sitr to combine.
  2. Add milk, carrots and maple syrup and stir again until everything is combined.
  3. Cover with a lid and transfer to the fridge overnight.
  4. In the morning, remove the lid and give everything a good stir, you may need to add a bit more milk before serving.
  5. The oats can be stored in the fridge for up to 5 days.

Nutrition

  • Serving Size: 1 jar
  • Calories: 479 calories
  • Sugar: 19 grams
  • Fat: 14 grams
  • Carbohydrates: 65 grams
  • Fiber: 8 grams
  • Protein: 17 grams

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Sausage & Herb Stuffing

Published on December 22, 2019 by Stephanie Kay

A healthy sausage and herb stuffing recipe. Crispy and golden on top and soft and tender in the middle, this oven-baked sausage and herb stuffing is the perfect side dish for any holiday meal.

Herb & Sausage Stuffing

Sausage and Herb Stuffing

The key to good stuffing is quality ingredients and lots of flavours. Although bread is delicious, on its own it can make for a pretty bland and dry stuffing, so the more moisture and flavour you can add the better! In my opinion, adding some high-quality sausage, fresh apples and lots of fresh herbs is the best way to create a moist stuffing while packing it full of flavour at the same time. My go-to bread for stuffing is sourdough since it’s the healthiest bread option there is, however, any form of white bread or baguette will work very well.

This particular recipe is made in a baking dish, however, it can also be cooked directly in the turkey cavity if you prefer; simply cook all of the ingredients as outlined and then pack the cavity of the turkey with the stuffing before cooking it in the oven. And, if you happen to have any leftovers, this herb and sausage stuffing can be stored in the fridge in an air-tight container for up to 5 days or in the freezer for 3 months.

 

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Herb & Sausage Stuffing

Herb & Sausage Stuffing

Author: Stephanie Kay

Crispy and golden on top and soft and tender in the middle, this oven-baked herb and sausage stuffing is the perfect side dish to any holiday meal.

  • Author: Stephanie Kay
  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 10 minutes
  • Yield: 8 servings
  • Category: Sides
  • Cuisine: Dairy-Free
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Ingredients

  • 300 grams sourdough bread, cut into 1/2” cubes
  • 2 pork sausages, casings removed
  • 2 tablespoons butter + more for greasing
  • 1 leek, thinly sliced
  • 2 ribs celery, thinly sliced
  • 2 cloves garlic, minced
  • 1 apple, cored and diced
  • 2 tablespoons fresh sage, thinly sliced
  • 1 teaspoon thyme, dried
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1 cup turkey or chicken broth
  • 1 egg, whisked
  • Parsley, to serve

Instructions

  1. Preheat the oven to 350°F and grease a 9 x 12 baking dish.
  2. Place bread on rimmed baking sheet and toast until golden brown, about 15 to 20 minutes. Once complete, transfer to large bowl. (You can also skip this step by cutting the bread and leaving it to dry overnight.)
  3. In a large pan, heat the butter on medium heat. Add the leeks, celery, and garlic and cook, stirring occasionally, until very soft, about 10 minutes.
  4. Add apple, sage, thyme, salt and pepper and cook for an additional 2-3 minutes until fragrant.  Once cooked, transfer to the bowl with the bread.
  5. In the same pan, add sausage, casings removed, and cook over medium heat for about 10 minutes, until browned and cooked through, breaking up the sausage with a fork while cooking. Once cooked, transfer sausage to the bowl. 
  6. Add the whisked egg and chicken broth to the bread and sausage mixture, stirring to ensure that everything is well combined.
  7. Transfer the stuffing mixture to the greased baking dish and transfer to the oven. (If you prefer to cook it directly in the turkey, add it to the cavity at this point.)
  8. Bake covered for 20 minutes, and then uncovered for an additional 10 minutes until brown on top and warm in the middle.
  9. Allow to cool slightly and sprinkle with parsley to serve.

Nutrition

  • Serving Size: 1 serving
  • Calories: 245 calories
  • Sugar: 5 grams
  • Fat: 11 grams
  • Carbohydrates: 27 grams
  • Fiber: 3 grams
  • Protein: 12 grams

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Chewy Ginger Molasses Cookies

Published on December 8, 2019 by Stephanie Kay

Soft and chewy, these ginger molasses cookies are the perfect holiday treat. Packed full of warming spices, these chewy ginger molasses cookies are irresistibly delicious and a tasty holiday treat you can share with the ones you love.

Chewy Ginger Molasses Cookies

 

When it comes to holiday baking, I’m all about the real deal. Sometimes I think we can get too caught up in “healthifying” our treats (which I’ve also been known to do) when, in reality, a real deal treat here and there is absolutely nothing to worry about. Not only are most homemade baked goods made predominantly of real food, but your body can truly handle anything in small doses. Yes, they may be a little indulgent, but to me eating well is all about quality over quantity, and enjoying homemade baked goods is a great way to do it.

More Cookie Recipes:

  • Lemon Shortbread Cookies
  • Coffee Cookies
  • Salted Dark Chocolate Cookies

 

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Chewy Ginger Molasses Cookies

Chewy Ginger Molasses Cookies

Author: Stephanie Kay

These molasses cookie are soft and chewy and incredibly easy to make. The recipes make two dozen cookies, however, you can easily half or double it to suit your needs.

  • Author: Stephanie Kay
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 24 cookies
  • Category: Dessert
  • Cuisine: Vegetarian
  • Diet: Low Calorie
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Ingredients

  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 2 teaspoons ginger, ground
  • 1 teaspoon cinnamon, ground
  • 1/2 teaspoon nutmeg, ground
  • 1/4 teaspoon cloves, ground
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, melted
  • 1/2 cup brown sugar, well packed
  • 1/4 cup molasses
  • 1 egg
  • Coarse or granulated sugar, for sprinkling

Instructions

  1. In a large mixing bowl, combine the flour, baking soda, ginger, cinnamon, nutmeg, cloves and salt, and stir to comibne.
  2. In a seperate medium mixing bowl, whisk together the melted butter, brown sugar, molasses and egg.
  3. Transfer the wet ingreidents to the large mixing bowl of the dry ingredients and, using a wooden spoon or spatula, mix the dough until everything is well incorporated.
  4. Transfer the mixture to the fridge and allow to chill for at least 1 hour; this will help to ensure the dough holds and the cookies are more tender.
  5. Preheat the oven to 350°F and line a baking sheet with parchment paper.
  6. Once the dough has chilled, portion it into 1 tablespoon balls and roll until even. Place rolled balls on a baking sheet, flatten gently, and sprinkle with granulated sugar.
  7. Transfer the baking sheet to the oven and allow to bake for 8-10 minutes until cookies are cracked and just set around edges (overbaked cookies won’t be chewy).
  8. Remove cookies from the oven and allow to cool slightly before transfering them to a wire rack to cool completely.
  9. These ginger molasses cookies can be stored in an air-tight container for up to 5 days or frozen for up to 3 months.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 114 calories
  • Sugar: 7 grams
  • Fat: 5 grams
  • Carbohydrates: 15 grams
  • Protein: 2 grams

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Yogurt and Spinach Artichoke Dip

Published on November 29, 2019 by Stephanie Kay

This easy, rich, and creamy yogurt and spinach artichoke dip is the perfect party appetizer but also works as a healthy snack that you can eat any day of the week. It  can be served hot or cold and is packed full of protein, fiber, and veggies.

Healthy Artichoke Dip with Spinach & Yogurt

 

Artichoke dip is a classic appetizer and there are honestly so many different ways to make it. Although some of the more traditional recipes call for mayonnaise and a lot of cheese, making them quite rich and indulgent, I decided to use yogurt for this healthy artichoke dip to give it an extra boost of nutrition! Although any plain yogurt will work, full-fat Greek yogurt will give you the best results as it has the thickest and richest texture and gives you the benefit of healthy fats and added protein. Plus, given this dip is packed with artichokes and spinach it’s rich in fiber and can help to give you a little extra serving of veggies at the same time.

This healthy artichoke dip can actually be served hot or cold, and you can whip it up ahead of time and store it in the fridge for up to 3 days to help save yourself some time in the kitchen too.

 

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Healthy Artichoke Dip with Spinach & Yogurt

Yogurt and Spinach Artichoke Dip

Author: Stephanie Kay

This healthy artichoke dip can be served hot or cold and is packed full of protein, fiber, and veggies making it a healthy party appetizer or a healthy snack that you can enjoy any day of the week.

  • Author: Stephanie Kay
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 8servings
  • Category: Snacks
  • Cuisine: Gluten-Free, Vegetarian
  • Diet: Low Calorie
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Ingredients

  • 14oz can artichoke hearts, finely chopped
  • 1 cup full-fat Greek or full-fat plain yogurt
  • 8oz frozen spinach, thawed, well-squeezed to remove excess water, and roughly chopped
  • 2 cloves garlic, grated
  • 100 grams parmesan, grated
  • 1/4 cup fresh parsley, finely chopped
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

Instructions

For a cold dip:

  1. In a large bowl, combine artichoke hearts, yogurt, spinach, garlic, parmesan, parsley, salt and pepper, and stir well to combine.
  2. Season with additional salt and pepper to taste, and season with parley and parmesan to serve.
  3. Store the healthy artichoke dip the fridge in an air-tight container for up to 3 days.

For a warm dip:

  1. Preheat oven to 350°F.
  2. In a large bowl, combine artichoke hearts, yogurt, spinach, garlic,parmesan, parsley, salt and pepper, and stir well to combine.
  3. Season with additional salt and pepper to taste, and top with and extra sprinkle of parmesan cheese.
  4. Transfer to the oven and bake for 10-12 minutes until bubbling.
  5. Allow healthy artichoke dip to cool slightly before serving.

Nutrition

  • Serving Size: 1 serving
  • Calories: 112 calories
  • Sugar: 2 grams
  • Fat: 5 grams
  • Carbohydrates: 7 grams
  • Fiber: 3 grams
  • Protein: 10 grams

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

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

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