Stephanie Kay Nutrition

Real Food for Real Life

Protein Overnight Oats

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Turn basic overnight oats into a protein-packed breakfast with these high-protein overnight oats! Ready in 5 minutes and filled with over 45 grams of protein, this easy protein overnight oats recipe is a wonderful meal prep idea that will keep you fueled and full all morning long.

Two glass jars of high-protein overnight oats on wood cutting board topped with blueberries and raspberries.

I don’t know about you, but I love oatmeal. It’s quick, easy, and inexpensive, and I could easily eat it every morning if I had to. Give me warm oatmeal in the winter, and overnight oats in the summer, and I’d be a happy camper.

The only downside to oatmeal is that it’s not particularly high in protein. Fortunately, there are many ways to add protein to oatmeal and by using a combination of those ingredients, you can easily turn basic overnight oats into high-protein overnight oats in a few simple steps.

Overhead shot of protein overnight oats with berries in a glass jar with a gold spoon on a wood cutting board.

Why You’ll Love This Protein Overnight Oats Recipe

  • High in Protein – With over 45 grams of protein per serving, these oats are a protein-packed breakfast!
  • Full of Fiber – The combination of rolled oats, chia seeds, and berries ensures this protein overnight oats recipe is high in fiber too.
  • Easy to Make – Just add everything to a jar and stir!
  • Great for Meal Prep – These high-protein overnight oats keep well in the fridge for days, which makes them perfect for meal prep!
  • Versatile – Once you get the basics down you can flavor these protein overnight oats any way that you like.
Ingredients for protein overnight oats; rolled oats, milk, Greek yogurt, protein powder, chia seeds, and honey.

Ingredients for High-Protein Overnight Oats

  • Oats – I recommend using old-fashioned rolled oats but quick-cooking oats will also work well. Do not use instant oats (i.e. pre-cooked oats) or steel-cut oats, they will not absorb as much liquid or provide as good of a texture.
  • Chia Seeds – To thicken the overnight oats, create a rich and creamy texture, and add some healthy fats and a bit of protein at the same time.
  • Protein Powder – The recipe calls for vanilla protein powder, but you can use any flavor your like. Be sure to use the best protein powder possible.
  • Greek Yogurt – To add a big boost of protein and help to creamy a creamy texture. You can use whole milk or non-fat Greek yogurt. You can use plain yogurt; however, it won’t be as high in protein.
  • Milk – Using cow’s milk helps to add additional protein to the oats. Although you can use almond milk or non-dairy milk, they will not provide nearly as much protein.
  • Berries – To add some extra flavor and fiber. You can use fresh berries or fresh fruit of your choice.

Although optional, you can add a spoonful of honey or maple syrup to sweeten the protein overnight oats if you like. Depending on the flavor and sweetness of your protein powder you may or may not need it.

Dietary Adaptions

To Make them Gluten-Free: No adaptations are needed, this recipe is gluten-free. Just be sure to use certified gluten-free rolled oats.

To Make them Dairy-Free: You can make this recipe dairy-free by swapping the cow’s milk for unsweetened almond milk, soy milk, or coconut milk, and swapping the Greek yogurt for dairy-free yogurt, such as coconut milk yogurt, however, the oats will not be as high in protein.

Rolled oats, vanilla protein powder, and chia seeds in a glass container.
Rolled oats, vanilla protein powder, chia seeds, Greek yogurt, and milk in a glass container.

How to Make Protein Overnight Oats

Here’s how you’ll make these high-protein overnight oats:

  1. Add the dry ingredients to a jar. Add the old-fashioned rolled oats, protein powder, chia seeds, milk, and Greek yogurt to a mason jar.
  2. Give it a good stir. Using a small spoon, stir the ingredients together until well combined.
  3. Place in the fridge overnight. Once mixed, cover the mason jar with a lid and place it in the fridge overnight.
  4. Serve with toppings of your choice. In the morning, take the mason jar out of the fridge and serve the protein overnight oats with fresh berries, nut butter, sliced bananas, or other toppings of your choice.

You can find the step-by-step instructions in the recipe card below.

Red’s Nutrition Tip

Want to add some extra protein to your protein overnight oats? Add a drizzle of almond butter or peanut butter on top!

Close up of high-protein overnight oats in a glass container.

Best Protein Powder for Overnight Oats

You can use a whey protein powder, plant-based, or vegan protein powder to make protein overnight oats. This recipe calls for vanilla protein powder, as it provides a neutral base flavor for toppings, however, you can use any flavor of protein powder for protein overnight oats. In addition to vanilla protein powder, chocolate protein powder, peanut butter protein powder, strawberry protein powder, and unflavored protein powder would all work well in this recipe.

Do you need to add protein powder to protein overnight oats?

Adding protein powder to overnight oats helps to ensure the oats contain extra protein, however, it is not essential. If you prefer to make your overnight oats without protein powder, you can combine rolled oats with milk, Greek yogurt, and chia seeds and still create overnight oats with over 20 grams of protein per serving.

Optional Add-Ins for High-Protein Overnight Oats

Once you’ve got the basic ratio of oats, milk, yogurt, and protein powder down, you can add a variety of add-ins and toppings to your protein overnight oats to flavor them any way that you like.

  • Berries
  • Fresh fruit
  • Banana slices
  • Peanut butter
  • Almond butter
  • Chocolate chips
  • Coconut flakes
  • Maple syrup
  • Honey
  • Brown sugar
  • Vanilla extract

More Flavors to Try:

Spoonful of protein overnight oats coming out of a jar.

Protein Overnight Oats FAQs

Are overnight oats healthy for you?

Yes, overnight oats are a healthy and balanced breakfast rich in fiber and micronutrients including manganese, phosphorus, magnesium, copper, iron, and zinc (1).

Is overnight oats a good source of protein?

A basic overnight oats recipe, made with rolled oats, chia seeds, and almond milk, is not a great source of protein, however, you can increase the protein content of overnight oats by making them with cow’s milk, Greek yogurt, and protein powder.

How much protein is in overnight oats with almond milk?

Overnight oats made with almond milk are not particularly high in protein since almond milk is not a significant source of protein. To make high-protein overnight oats, it is best to make overnight oats with cow’s milk as it contains 8 grams of protein per cup, compared to almond milk which contains only 1 gram of protein per cup.

Are overnight oats healthier than regular oatmeal?

Overnight oats and regular are both healthy breakfast recipes. In fact, overnight oats and regular oatmeal are far more similar than they are different, they are merely prepared a different way; overnight oats are soaked in liquid, while regular oatmeal is made by boiling oats in liquid.

Storage + Reheating

Once prepared, protein overnight oats can be stored in an airtight container in the fridge for up to 5 days. Protein overnight oats cannot be frozen.

More Healthy Breakfast Recipes:

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Two glass jars of high-protein overnight oats on wood cutting board topped with blueberries and raspberries.

Protein Overnight Oats

Author: Stephanie Kay

With over 45 grams of protein, these protein overnight oats are a hearty and filling breakfast. You can whip up a big batch today and store them in the fridge for days to come.

  • Author: Stephanie Kay
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 1 serving 1x
  • Category: Breakfast
  • Method: No Cook
  • Cuisine: American
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Ingredients

  • 1/2 cup old-fashioned rolled oats, or quick oats
  • 1 scoop vanilla protein powder
  • 1 tablespoon chia seeds
  • 1/2 cup milk
  • 1/2 cup plain Greek yogurt
  • 1/2 cup fresh berries, or frozen berries

Instructions

  1. In a mason jar or small container with a lid, add rolled oats, vanilla protein powder, chia seeds, milk, and Greek yogurt.
  2. Using a small spoon, give everything a good stir until well combined. If using frozen berries, add them on top now.
  3. Once mixed, cover the jar or container with a lid and then place it in the fridge overnight or for at least 2 hours.
  4. In the morning, remove the overnight oats from the fridge, remove the lid and give them a good stir, and serve with fresh berries and/or toppings of your choice.
  5. If making them for meal prep, the oats can be made in advance and stored in an airtight container in the fridge for up to 5 days.
YouTube video

Nutrition

  • Serving Size: 1 jar
  • Calories: 474 calories
  • Sugar: 18 grams
  • Fat: 9 grams
  • Carbohydrates: 55 grams
  • Fiber: 10 grams
  • Protein: 48 grams

Keywords: high protein overnight oats

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Spinach Feta Turkey Burgers

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Mix up burger night with these flavor-packed spinach feta turkey burgers! Topped with a tangy yogurt sauce, these turkey burgers are filled with Greek flavors and are a healthy high-protein meal that works well for lunch or dinner any time of the year.

A spinach feta turkey burger on a bun with yogurt sauce, cucumber, lettuce, red onion, and cucumber on a plate.

If you’re looking to mix up your classic beef burger or looking for something a little leaner to add to the grill, without forgoing flavor, these spinach feta turkey burgers are a great option.

The best part is they are easy to make, and you may already have all the ingredients at home! In fact, I’m so confident in the ease and flavor of these spinach feta turkey burgers that I am willing to bet they may become your go-to turkey burger recipe. So, why not give them a try?!

Cooked turkey burgers with spinach and feta being prepared with toppings on a cutting board.

Why You’ll Love These Spinach Feta Turkey Burgers

  • Easy – Made with a few ingredients, these burgers are super easy to make.
  • Flavorful – The addition of spinach and feta fills the burgers with flavors.
  • Moist – They are tender, moist, and juicy.
  • Lean – The use of turkey makes the beans lean and low-calorie.
  • High in Protein – Each turkey burger patty is packed with 24 grams of protein.
  • Versatile – These spinach feta turkey burgers can be served in a bun, in a lettuce wrap, or on top of a salad.
Ingredients for turkey burgers in a bowl; onion, garlic, ground turkey, cooked spinach, crumbled feta cheese, salt, and black pepper.

Turkey Burgers Ingredients

You’ll need the following ingredients to make these spinach feta turkey burgers:

  • Ground Turkey – You can use extra lean or lean ground turkey for this recipe. You can also use ground chicken if needed.
  • Spinach – The recipe calls for fresh spinach, but you could use frozen spinach if needed. See the notes in the recipe card below for instructions.
  • Feta Cheese – Some crumbled feta to add moisture and flavor.
  • Red Onion – To ensure the burgers are extra juicy. You can use white or yellow onion if needed.
  • Garlic – To add a bit more flavor. If you don’t have fresh garlic, use 1/4 teaspoon garlic powder.
  • Salt and Pepper – To season the burgers.

In addition to the burger patties, you can also make a fresh and tangy yogurt sauce to go on top. See the recipe card below for the full instructions.

Note: If you want to stretch the ground turkey a little to make extra burger patties, you can add 1/3 cup of bread crumbs to the ground turkey mixture, however, it’s not necessary.

Dietary Adaptions

To Make them Dairy-Free: Unfortunately, these burgers can’t be made dairy-free as feta is required for the recipe, however, if you can’t tolerate cow’s milk, you can use goat or sheep’s milk feta cheese.

To Make them Gluten-Free: No adaptations to the turkey burger patties are needed, they are gluten-free. Use gluten-free burger buns.

Shaped, raw turkey burger patties on a grey plate.

How to Make This Recipe

Here’s how to make my tasty spinach feta turkey burgers:

  1. Cook the onion, garlic, and spinach. Cook the onion, garlic, and fresh spinach in a warm pan with olive oil.
  2. Prepare the turkey mixture. Add the ground turkey, cooked onion, garlic, spinach, and crumbled feta cheese to a large bowl with salt and pepper and mix until well combined.
  3. Shape the burger patties. Shape the turkey meat mixture into evenly sized patties.
  4. Cook the burgers. Add the burgers to a hot grill and cook for 4-5 minutes per side or until they reach an internal temperature of 165ºF.
  5. Serve as desired. Once the turkey burgers are cooked, served them on toasted burger buns with toppings of your choice.
  6. Enjoy!

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

Other Cooking Options

These spinach feta turkey burgers are best cooked on the grill for gorgeous charred grill marks, however, they can also be cooked in a cast iron skillet or grill pan if needed. Simply heat your pan to medium-high heat and cook the turkey burgers for 4-5 minutes per side or until they reach an internal temperature of 165ºF.

Spinach feta turkey burger patties cooking in a cast iron grill pan.

Red’s Nutrition Tip

In addition to serving the turkey burgers on a bun, they also work very well as a topping to a salad. Fill a bowl with your favorite salad, add a turkey burger patty on top, and top it with a Greek dressing, Greek tzatziki sauce, or lemony Greek yogurt spread for a light meal.

Suggested Toppings

While a traditional beef burger or plain turkey burger may pair well with classic condiments of ketchup, mustard, and relish, my favorite burger toppings for these spinach and feta turkey burgers are:

  • Tomato
  • Lettuce
  • Red Onion
  • Cucumber
  • Olives
  • Arugula
  • Sprouts
  • Dill
  • Tzatziki sauce
  • Plain Greek yogurt
  • Mayonnaise
  • Garlic aioli
Close up of spinach feta turkey burgers on a plate with tzatziki-style sauce, red onion, cucumber, and lettuce.

What to Serve with Turkey Burgers

If you’re looking to create a summer feast with these spinach feta turkey burgers, I suggested serving them with some of the following:

Storage + Reheating

To Refrigerate: Cooked turkey burgers can be stored in an airtight container in the fridge for up to 4 days.

To Freeze: You can freeze raw turkey burger patties by placing them on a baking sheet in the freezer for 30 minutes, then wrapping each individual burger patty in plastic wrap, and then storing the wrapped patties in a plastic bag or airtight container for up to 4 months. Cooked turkey burger patties can be wrapped individually in plastic wrap and then stored in a plastic bag or airtight container for up to 4 months.

To Reheat: The best way to reheat a cooked turkey burger patty is in the oven at 350℉ for 7 to 10 minutes, flipping halfway through, or until the center of the patty is hot. Alternatively, you can reheat turkey burgers in an air fryer at 350℉ for 2-3 minutes or in the microwave for 1-2 minutes. If using frozen cooked burger patties, be sure to thaw them before reheating.

More Tasty Turkey Recipes:

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A spinach feta turkey burger on a bun with yogurt sauce, cucumber, lettuce, red onion, and cucumber on a plate.

Spinach Feta Turkey Burgers

Author: Stephanie Kay

These spinach feta turkey burgers are filled with flavor and protein while being lean and low in calories. Serve them with Greek tzatziki sauce or my simple herbed yogurt sauce for a hearty and healthy feast.

  • Author: Stephanie Kay
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 burgers 1x
  • Category: Main
  • Method: Grilled
  • Cuisine: Greek
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Ingredients

Turkey Burgers:

  • 1 pound lean ground turkey
  • 1 tablespoon olive oil
  • 1/4 cup red onion, minced
  • 1 clove garlic, minced
  • 2 cups fresh spinach, roughly chopped
  • 1/4 cup crumbled feta cheese
  • Salt
  • Pepper

Yogurt Sauce (optional):

  • 1/4 cup Greek yogurt, plain
  • 2 tablespoons fresh parsley, finely chopped
  • 1/2 teaspoon salt
  • Pinch of black pepper

To Serve:

  • Brioche or whole wheat bun
  • Lettuce
  • Red onion, thinly sliced
  • Cucumber, thinly sliced

Instructions

  1. In a medium pan on medium heat, warm the olive oil. Add the red onion and cook for 2-3 minutes until tender, then add minced garlic and cook for an additional minute until fragrant. Finally, add chopped spinach and a pinch of salt and cook until spinach is wilted and tender. Remove from the heat and set aside, allow to cool slightly. (Although you can add these ingredients to the burgers raw, cooking them lightly prior to mixing them with the ground turkey helps to enhance the flavor and texture.)
  2. In a medium sized bowl, add the ground turkey and cooked red onion, garlic, and spinach mixture, crumbled feta cheese, salt, and a pinch of black pepper. Using your hands, mix the ingredients until well combined.
  3. Once mixed, divide and shape the turkey burger mixture into 4 evenly-sized burger patties.
  4. Heat a grill or grill pan to medium-high heat, then add the patties and cook for 4-5 minutes per side or until cooked through to an internal temperature of 165ºF.
  5. While the burgers are cooking, prepare the yogurt sauce. Add the Greek yogurt, parsley, salt, and pepper to a small bowl or jar and stir until well combined. Set aside.
  6. Once the burgers are cooked, remove them from the grill and assemble them on buns with yogurt sauce and toppings of your choice.
  7. Any leftover burger patties can be stored in an airtight container in the fridge for up to 4 days or in the freezer for up to 4 months.

Notes

Spinach: Although I used fresh spinach in this recipe, you can certainly use frozen spinach if you like. There is no need to cook or reheat the frozen spinach before adding it to the burger, simply thaw 1/4 cup of frozen spinach, then squeeze as much water of the excess water out of the spinach as possible before adding it to the ground turkey.

Turkey: The recipe calls for lean ground turkey, however, you can use any style of ground turkey you like. You can also use ground chicken if needed.

Nutrition

  • Serving Size: 1 burger patty
  • Calories: 235 calories
  • Sugar: 1 gram
  • Fat: 14 grams
  • Carbohydrates: 3 grams
  • Fiber: 1 grams
  • Protein: 24 grams

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Three Bean Salad

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This three bean salad is the perfect make-ahead dish for any BBQ or weekly meal prep idea. Ready in under 10 minutes it is quick and easy to prepare without forgoing any flavor. This salad is a great summer meal for those days when it’s just too hot to cook and is filled with plant-based protein to keep you fueled for your day.

Three bean salad in a white bowl.

My mom used to make three bean salad all the time when I was a kid, it was a staple dish in our fridge during the summer months that we could just grab for a quick lunch when we needed it. To me, those are the perfect type of summer meals, the ones where you can arrange your own combination of cold goodies based on whatever you have on hand.

There are certainly many different ways to make a three bean salad, so this just happens to be mine. I like this combination because there is no cooking required and you can load it up with as many veggies as you like, and if you are feeling a little extra, a sprinkle of feta cheese goes well on top!

Ingredients for Mediterranean three bean salad; garbanzo beans (chickpeas), black beans, kidney beans, cucumber, tomatoes, red onion, yellow bell pepper, and parsley.

Why You’ll Love This Three Bean Salad Recipe

  • Easy – This salad is super easy to make.
  • Tasty – It’s full of fresh and vibrant flavors.
  • Make Ahead – It stores well in the fridge making it great for meal prep.
  • High in Fiber – Filled with all the beans and lots of vegetables, this salad is fiber packed.
  • Lots of Protein – The combination of beans in the salad provides a decent amount of vegetarian protein to the dish.
Garbanzo beans (chickpeas), black beans, and black beans in a white bowl.

Three Bean Salad Ingredients

The most common ingredients in three bean salad are kidney beans, green beans or wax beans, and garbanzo beans (chickpeas). For this version, I opted to add kidney beans and add some extra veggies, as well as a little Mediterranean flavor. Here’s what you’ll need:

  • Garbanzo Beans – A can of garbanzo beans, also known as chickpeas.
  • Black Beans – A can of black beans.
  • Kidney Beans – A can of red kidney beans, you could also use white kidney beans, also known as cannellini beans, if you like.
  • Tomatoes – To give it some Mediterranean flare.
  • Cucumber – To add some veggies and texture.
  • Red Onion – For some color and crunch.
  • Bell Pepper – The recipe calls for a yellow bell pepper but you could use red or orange as well.
  • Fresh Parsley – To add some freshness and greens. You could also add other fresh herbs such as basil, chives, or dill.
  • Dressing – A combination of olive oil, red wine vinegar, garlic, Dijon mustard, honey, salt, and pepper.

Although the recipe doesn’t call for it, a bit of crumbled feta cheese on top would pair very nicely.

Dietary Adaptions

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

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

Chickpeas, kidney beans, black beans, cucumber, red onion, bell pepper, tomatoes, and parsley in a bowl.

How to Make Three Bean Salad

  1. Drain the beans. Add the chickpeas, black beans, and kidney beans to a colander to remove excess liquid, and then rinse them well.
  2. Chop the vegetables. While the beans are draining, chop your tomatoes, cucumber, red onion, and bell pepper into bite-size pieces.
  3. Make the dressing. In a small bowl or jar, combine the olive oil, red wine vinegar, honey, minced garlic, mustard, salt, and pepper and whisk or shake until well combined.
  4. Mix your salad. Add the beans and vegetables to a large mixing bowl, top with dressing and chopped parsley, and toss until well combined.
  5. Season to taste. Taste the salad and adjust the salt and pepper seasoning to taste.
  6. Serve and enjoy!

The detailed instructions are in the recipe card below.

The Best Three Bean Salad Dressing

While a classic three bean salad recipe will call for a mixture of vinegar, oil, and sugar, I think the salad needs a little more flavor. The best dressing for three bean salad is a homemade dressing of olive oil, red wine vinegar, honey, minced garlic, Dijon mustard, salt, and black pepper.

The best dressing for three bean salad.

Red’s Nutrition Tip

This three bean salad works equally well as a main course or a side dish. You can enjoy it on its own or on a bed of leafy greens for a light meal, or pair it with grilled meat or burgers for a more filling meal.

What to Serve with Three Bean Salad

Here are some my favorite things to serve with three bean salad:

Close up of healthy three bean salad with vegetables in a white bowl.

FAQs

Is three bean salad healthy?

Yes, three bean salad is very healthy. Beans are a good source of complex carbohydrates, fiber, and protein, as well as many other vitamins and minerals. When topped with a homemade dressing filled with healthy fats, three bean salad is a very healthy and well-balanced dish.

Is three bean salad high in carbs?

Beans as primarily a source of carbohydrates, therefore, three bean salad is high in carbohydrates. One serving of this three bean salad contains 51 grams of carbohydrates, 17 grams of fiber, 17 grams of protein, and 18 grams of fat.

Is it healthy to eat bean salad every day?

Yes, there is a good body of scientific research showing that regular consumption of beans provides a variety of health benefits. The consumption of beans has been linked to decreased risk of heart disease, diabetes, cancer, and obesity (1).

Storage

Three bean salad can be stored in an airtight container in the fridge for up to 5 days.

More Healthy Bean Salad Recipes:

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Three bean salad in a white bowl.

Three Bean Salad

Author: Stephanie Kay

This bean salad works well as a main course, side dish, or meal prep idea. If you are making the salad in advance, you can freshen it up with a bit more dressing and/or salt and pepper when you’re ready to serve.

  • Author: Stephanie Kay
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 4 servings 1x
  • Category: Salads
  • Cuisine: Mediterranean
  • Diet: Vegetarian
Print Recipe
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Ingredients

  • 1 can (15 oz) garbanzo beans or chickpeas, drained and rinsed
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 2 tomatoes, seeded and diced
  • 1/2 cucumber, seeded and diced
  • 1/2 red onion, diced
  • 1 yellow bell pepper, diced
  • 1/4 cup parsley, minced
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 clove garlic, minced
  • 2 teaspoons Dijon mustard
  • 1 teaspoon honey
  • Salt
  • Black pepper

Instructions

  1. In a large colander, strain and rinse chickpeas, black beans, and kidney beans and set aside.
  2. In a small bowl or jar, combine the olive oil, mustard, honey, garlic, salt, and black pepper, and whisk together until emulsified and well combined. Set aside.
  3. In a large bowl, combine the diced vegetables and beans, and give it a good stir to ensure everything is well combined.
  4. Drizzle the salad with the dressing and toss again to ensure everything is well coated. Taste the salad and season with additional salt and pepper to taste.
  5. The salad can be served immediately or stored in an airtight container in the fridge for up to 5 days.

Nutrition

  • Serving Size: 1 serving
  • Calories: 416 calories
  • Sugar: 7 grams
  • Fat: 18 grams
  • Carbohydrates: 51 grams
  • Fiber: 17 grams
  • Protein: 17 grams

Keywords: easy three bean salad, healthy three bean salad, mediterranean three bean salad

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Blackened Shrimp

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Made with homemade Cajun-style blackened seasoning and ready in under 15 minutes, this blackened shrimp recipe is perfect for a quick weeknight dinner! Plus, it stores well in the fridge so it works well as meal prep for easy lunches.

Blackened shrimp in a cast iron pan with fresh cilantro on top and lime wedges on the side.

What is Blackened Shrimp?

Blackening, or “blackened”, is a cooking method associated with Cajun cuisine that is done by darkening a food with a spice mixture in a hot pan or cast-iron skillet. The specific spice blend used to blacken a food may vary from one recipe to the next, but it typically includes paprika, garlic powder, onion powder, dried oregano, cayenne pepper, and salt. Some blackened seasoning also includes brown sugar; however, this is optional.

Although commonly used on fish and poultry, like these blackened fish tacos and blackened salmon, any form of animal protein can be blackened with the spice mixture.

Small white bowl with spices for blackening seasoning; smoked paprika, onion, garlic, oregano, cayenne pepper, and salt.

How to Make Blackening Seasoning

Once you’ve got the basics of the blackened seasoning down, you can easily mix and match the spice mixture to create the exact flavor combination that you enjoy. My version of blackened shrimp calls for paprika, garlic powder, onion powder, cayenne pepper, oregano, and salt, but a pinch of chili powder and brown sugar would mix in very nicely too.

Why You’ll Love this Blackened Shrimp Recipe

  • Quick – Ready in less than 15 minutes, this recipe is super quick to make.
  • Easy – Just toss your shrimp in some spices and cook – that’s it!
  • Versatile – From tacos to salads to bowls, there are so many ways to enjoy blackened shrimp.
  • Bold Flavors – The blackening seasoning ensures these Cajun shrimp pack a flavor punch.
  • Protein Packed – A great source of protein to add to any meal.
White bowl filled with fresh shrimp.

Blackened Shrimp Ingredients

You’ll need the following ingredients to make this easy blackened shrimp recipe:

  • Shrimp – You can use small, medium, or jumbo shrimp, as well as fresh or frozen shrimp for this recipe. Just be sure to thaw the frozen shrimp before cooking them.
  • Blackening Seasoning – A mixture of spices to create a homemade blackening seasoning; paprika, garlic, onion, dried oregano, cayenne pepper, and salt.
  • Olive Oil – A bit of oil to cook the shrimp and add some healthy fats.

Dietary Adaptions

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

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

White bowl filled with shrimp marinated in blackening seasoning.

How to Make Blackened Shrimp

Once you’ve created your spice mixture, blackening shrimp (or any seafood for that matter) is easy. Here’s how to make blackened shrimp:

  1. Combine your spices in a small jar or bowl,
  2. Add the shrimp to a bowl and sprinkle with the spices,
  3. Toss to coat the shrimp in the seasoning,
  4. Heat a skillet to medium-high heat and add the shrimp,
  5. Cook for 2-3 minutes per side until darkened and crispy,
  6. That’s it!

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

Close up of cooked blackened shrimp in a cast iron pan on a spoon.

Red’s Nutrition Tip

This blackened shrimp are a great source of protein. To create a more balanced meal, I suggest serving them with a source of complex carbohydrates, such as rice, some fiber, in the form of vegetables, and additional healthy fats, such as oil, dressing, or avocado.

Serving Suggestions

Not only is blackened shrimp easy to make but it’s incredibly versatile. The cooked shrimp can be eaten on its own, with a dip, layered into tacos, wrapped in burritos, served in lettuce wraps, made into rice bowls, topped onto pasta, or topped onto your favorite salad for a quick, easy, and absolutely delicious meal.

Bowl with rice, black beans, bell peppers, avocado and blackened shrimp with cilantro and lime wedges.

Storage + Reheating

To Refrigerate: Allow the blackened shrimp to cool completely and then store it in an airtight container in the fridge for 3 to 4 days.

To Freeze: Once cooled, place the cooked shrimp in an airtight container or freezer-safe bag and freeze for up to 3 months.

To Reheat: For the best results, once thawed, reheat the shrimp in a pan with a bit of oil on the stovetop on low-medium heat for 1-2 minutes or until warm. They can also be reheated in the microwave for 30 seconds to 1 minute.

More Shrimp Recipes:

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Blackened shrimp in a cast iron pan with fresh cilantro on top and lime wedges on the side.

Blackened Shrimp

Author: Stephanie Kay

Made with a Cajun-inspired spice mixture, this blackened shrimp recipe is packed full of flavor, while being quick and easy to make!

  • Author: Stephanie Kay
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 4 servings 1x
  • Category: Main
  • Method: Stovetop
  • Cuisine: Cajun
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Ingredients

  • 1 pound deveined shrimp, raw, thawed if frozen
  • 3 teaspoons smoked paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 1 tablespoon olive oil

Instructions

  1. In a small bowl, combine the spices; paprika, garlic, onion, oregano, cayenne pepper, and salt, and stir to combine.
  2. Add raw shrimp to a medium bowl, cover with the spice mixture, and toss shrimp until well coated in the spices. If time permits, set aside 15 minutes to allow the shrimp to marinate, however, this is not necessary.
  3. In a large cast-iron skillet or heavy bottom pan, warm olive oil. Add shrimp, arranging them in a single layer, and allow to cook 2-3 minutes per side until cooked through and lightly blackened on both sides.
  4. Serve the cooked shrimp immediately on its own or with lime wedges and fresh cilantro or store in an airtight container in the fridge for up to 3 days.

Notes

If using frozen shrimp, ensure that they are completely thawed before cooking. If time permits, place them in an airtight container and allow them to thaw in the fridge overnight. If you are pressed for time, you can thaw frozen shrimp by placing them in a bowl with cold water for about 20 minutes.

Nutrition

  • Serving Size: 1 serving
  • Calories: 135 calories
  • Sugar: 0 grams
  • Fat: 4 grams
  • Carbohydrates: 2 grams
  • Fiber: 1 grams
  • Protein: 23 grams

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Egg White Bites

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You can skip the Starbucks line with these homemade baked egg white bites! This copycat recipe is quick and easy to prepare, perfect for meal prep and makes a great high-protein, grab-and-go breakfast you can enjoy on busy mornings.

Copycat Starbucks egg white bites with roasted red pepper and spinach in a brown cardboard container on with a cup of coffee.

If you’re a fan of the Starbucks Egg White & Roasted Red Pepper Egg Bites you’re going to LOVE this copycat egg white bites recipe. After a lot of research and testing, I’ve figured out how to make those smooth, creamy, and slightly jiggly egg bites in the comfort of your own home.

Roasted red pepper egg white bites stacked on a plate.

The combination of egg whites and cottage cheese is the key to that oh-so-additive, interesting, yet enjoyable texture of the Starbucks version, but by making them at home you can save money and time in the morning, and create a version with even more protein.

Ingredients for egg white bites: liquid egg whites, cottage cheese, shredded Monterey jack cheese, feta cheese, green onion, spinach, roasted red peppers, cornstarch, salt, and pepper.

Egg White Bites Ingredients

To ensure this homemade egg white bites recipe is as close to the Starbucks egg white bites as possible, I’ve used very similar ingredients to their version. Here’s what you’ll need:

  • Liquid Egg Whites – The most important ingredient in egg white bites.
  • Cottage Cheese – To boost the protein content and create a creamy texture.
  • Monterey Jack Cheese – To add some healthy fats and more protein. Other shredded cheese, such as cheddar or mozzarella, would also work.
  • Feta Cheese – To add a salty bite.
  • Roasted Red Peppers – Jarred roasted red bell peppers work best, but you can use raw red bell pepper if needed.
  • Fresh Spinach – To add some leafy greens.
  • Green Onions – To add some flavor.
  • Hot Sauce – For a bit of spice, feel free to omit it if you like.
  • Butter – To add some healthy fats and create a smooth texture.
  • Cornstarch – To bind the proteins and absorb excess liquid. It also helps to re-create the jiggly texture of the Starbucks egg white bites.
  • Salt and Pepper – To season.

Dietary Adaptions

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

To Make them Dairy-Free: Unfortunately, this recipe can not be made dairy-free.

Liquid egg whites, cottage cheese, Monterey jack cheese, feta cheese, and cornstarch in a food processor.
Blended egg white bite mixture in a food processor.

How to Make Egg White Bites

The Starbucks egg white bites are made via the sous vide method; however, you can easily re-create them in your own home with a blender, muffin pan, and baking sheet. Here’s what you’ll do:

  1. Blend the egg whites and cheese. Add the egg whites, cottage cheese, shredded Monterey jack cheese, feta, butter, cornstarch, and hot sauce to a blender and purée until smooth.
  2. Add the veggies. Add the chopped roasted red bell pepper, spinach, and green onions, along with a pinch of salt and pepper, to each cup of a muffin pan.
  3. Pour into a muffin pan. Evenly divide the egg mixture across the muffin pan, filling the cups 2/3 of the way up.
  4. Place the muffin pan on a baking sheet. Place the muffin pan on top of a baking sheet in the oven and fill the baking sheet with boiling water.
  5. Bake. Bake at 350°F for 20-22 minutes.
  6. Cool and enjoy! Once baked, remove the egg white bites from the oven and allow to cool slightly before serving.

The full recipe can be found in the recipe card below.

Egg white mixture in a muffin tin.

Red’s Nutrition Tip

This egg white bites recipe is a great source of protein, complete with 19 grams per serving. Pairing them with a source of complex carbohydrates, such as toast or a bagel, and some fiber, such as fruit, can help to create a balanced meal.

Recipe Variations

Want to try other mix-ins? Once you’ve created the base egg white mixture, you can add any mix-ins you like. Suggestions include cooked bacon, sausage, or ham, sautéed mushrooms or broccoli, or seasonings such as garlic powder and dried herbs.

Prefer to include the egg yolks? Swap the egg whites for 8 whole eggs.

Homemade egg white and roasted red pepper egg bites on a plate.

FAQs

Are egg white bites healthy?

Yes, egg white bites are healthy. They are a good source of protein, healthy fats, and micronutrients and are a good addition to a balanced and healthy breakfast.

Can you eat egg bites every day?

Absolutely. Homemade egg white bites are made with real food and are ok to eat every day.

Are egg bites a good source of protein?

Yes, egg bites are a good source of protein, fats, vitamins, and minerals. One egg bite contains roughly 9 grams of protein.

Are egg bites good for weight loss?

Egg bites are high in protein and low in calories and are good for weight loss. When consumed as part of a healthy and balanced diet in a calorie deficit, egg bites can support a goal of weight loss.

Egg white bite cut in half on a plate.

Storage + Reheating

To Refrigerate: Allow the egg white bites to cool completely and then store them in an airtight container in the fridge for up to 3 to 4 days.

To Freeze: Once cooled, wrap each egg white bite in plastic wrap, place them all in an airtight container, and store them in the fridge for 2 to 3 months.

To Reheat: Egg white bites can be reheated in the microwave for 30 seconds to 1 minute. Frozen egg bites must be thawed before reheating.

More Whole Egg Bite Recipes:

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Copycat Starbucks egg white bites with roasted red pepper and spinach in a brown cardboard container on with a cup of coffee.

Egg White Bites

Author: Stephanie Kay

These copycat Starbucks egg white bites are easy to make and are a protein-packed, low-calorie, and low-carb breakfast or snack. Make them as a meal prep idea and you can enjoy them all week!

  • Author: Stephanie Kay
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 12 bites 1x
  • Category: Breakfast
  • Method: Baked
  • Cuisine: American
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Ingredients

  • 2 cups liquid egg whites
  • 1 cup cottage cheese
  • 1 cup shredded Monterey jack cheese
  • 1/4 cup crumbled feta cheese
  • 1 tablespoon butter, melted
  • 1 tablespoon cornstarch, or arrowroot powder or tapioca starch
  • 1 dash of hot sauce
  • 1/4 cup spinach, finely chopped
  • 1/4 cup roasted red pepper, finely diced
  • 2 tablespoons green onion, finely chopped
  • Salt
  • Black pepper

Instructions

  1. Preheat the oven to 350°F and bring a kettle to a boil. If using a metal muffin pan, coat it with cooking spray or lightly grease the muffin cups with oil. If using a silicone muffin pan (recommended) or silicone molds, do not grease the muffin cups, there is no need.
  2. In a food processor or blender, add the egg whites, cottage cheese, shredded Monterey jack, feta, melted butter, cornstarch, and hot sauce and blend for 30 seconds or until smooth. Set aside.
  3. Add the chopped spinach, roasted red pepper, onion, and a pinch of salt and pepper into the bottom of each cup of the muffin pan, dividing it evenly across all 12 cups.
  4. Pour the egg whites mixture into the muffin pan, dividing it evenly across all 12 cups, then give each cup a quick whisk with a fork.
  5. Place the muffin pan on top of a baking sheet and transfer the baking sheet to the preheated oven with the muffin pan on top.
  6. Once in the oven, pour boiling water onto the baking sheet – just find an exposed corner with enough room to add water – until 1/2 to 3/4 of the way up the edges of the baking sheet. (Although you can add the muffin pan directly to the oven without the baking sheet and water, using them helps to poach and steam the egg white bites to give them a sous-vide texture.)
  7. Bake for 20-22 minutes or until set.
  8. Once cooked, remove the baking sheet and muffin pan from the oven. Transfer the muffin pan to a wire cooling rack for roughly 10 minutes or until the egg white bites are cool enough to handle.
  9. Once cooled, remove the egg white bites from the muffin cups and serve immediately, or store them in an airtight container in the fridge for up to 4 days.

Notes

Liquid Egg Whites: You can find carton egg whites in the egg section of most major grocery stores.

Nutrition

  • Serving Size: 2 egg white bites
  • Calories: 178 calories
  • Sugar: 3 grams
  • Fat: 9 grams
  • Carbohydrates: 6 grams
  • Fiber: 1 gram
  • Protein: 19 grams

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Beef Shawarma Wrap

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If you’re a fan of shawarma, you’re going to love this homemade beef shawarma recipe! With some pantry staple ingredients, you can re-create this popular street food in the comfort of your own home for a flavor-packed meal that is sure to please a crowd.

Homemade beef shawarma warp with lettuce, tomatoes, pickle, red onion, and garlic tahini sauce on a plate.

What is shawarma?

Shawarma is a popular Middle Eastern dish that is made from marinated meat, such as lamb, beef, and chicken. Traditionally, meat is marinated in a mixture of spices and cooked on a slow-turning vertical spit or rotisserie. Once cooked, the meat is thinly shaved off the spit and served in a stuffed pit with tahini sauce and an assortment of vegetables or served on a platter with sides of fries, pickles, and salads such as tabouleh or fattoush.

Why You’ll Love This Beef Shawarma Recipe

  • Easy – Not only is this recipe easy to make but it’s quick to prepare.
  • Full of Flavor – The combination of shawarma spices creates a mouthful of flavor in every bite.
  • Good for Meal Prep – It keeps really well in the fridge so you can make it ahead of time.
  • High-Protein – It’s a high-protein meal that will keep you full.
  • Healthy – Made solely of real food ingredients, this beef shawarma recipe is delicious and nutritious.
Ingredients for beef shawarma; flank steak, olive oil, lemon juice, garlic, and shawarma spices.

Beef Shawarma Ingredients

You’ll need the following ingredients to make homemade beef shawarma:

  • Beef: The recipe calls for flank steak, but flap steak and skirt steak would also work well.
  • Shawarma Spice Mix: A mixture of spices to make to season the beef; cumin, coriander, cardamom, cinnamon, paprika, turmeric, allspice or cloves, black pepper, and salt.
  • Garlic: To flavor the beef.
  • Olive Oil: To create the marinade and cook the beef.
  • Lemon: To marinade and tenderize the beef.
  • Vinegar: To further tenderize the beef and balance the flavors.

To serve the beef shawarma as wraps, you’ll also need pitas and some toppings, I’ve noted some suggestions below.

Dietary Adaptions

To Make it Gluten-Free: No adaptations are needed, the beef shawarma is gluten-free. Just be sure to serve it with a gluten-free pita.

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

Thinly sliced flank steak in a white bowl with olive oil, lemon juice, minced garlic, and shawarma spice mix on top.
Marinated slices of flank steak for shawarma.

How to Make Shawarma Seasoning

While you can find shawarma spice mixture in many major grocery stores, it’s also very easy to make at home with some dried spices. Plus, you can make a double or triple batch and leave it in an airtight jar in the pantry to use later. Here’s how to make homemade shawarma seasoning:

  • 1/2 teaspoon cumin
  • 1/2 teaspoon coriander
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon paprika
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon cardamom
  • 1/4 teaspoon allspice or cloves
  • 1/4 teaspoon black pepper
  • 3/4 teaspoon salt
Cooked beef shawarma in a cast iron skillet.

How to Make Beef Shawarma at Home

  1. Slice the beef. Place the flank steak on a cutting board and slice it into very thin strips.
  2. Marinate the beef. Add the sliced steak to a bowl with olive oil, lemon juice, vinegar, garlic, and the shawarma spice mixture and toss until well-coated.
  3. Cook the beef. Once the beef has marinated, cook the beef strips in a large skillet or pan until cooked through, slightly crispy, and lightly browned.
  4. Serve as desired. Serve the beef shawarma on warm pita bread with garlic tahini sauce and toppings of your choice.

See the detailed instructions in the recipe card below.

Garlic tahini sauce in a white bowl with a spoon.

Red’s Nutrition Tip

I’ve designed this recipe to be served in a pita as a wrap, however, the beef would work very well as a topping to a big green salad with the garlic tahini sauce as a dressing.

Toppings for Shawarma Wraps

Once your beef shawarma is cooked, you can serve the beef strips on pitas to make shawarma wraps. Suggested toppings include:

  • Lettuce
  • Tomato
  • Cucumber
  • Red onion
  • Pickled turnips
  • Pickles
  • Tahini sauce
  • Hummus
  • Plain yogurt
  • Parsley

In addition to the toppings, you can also serve the wraps with a side of baked French fries or roasted potato wedges.

Plate with a pita layered with beef shawarma, shredded lettuce, slices of tomato, pickled red onion, pickle slices, and a drizzle of tahini sauce on top.

FAQs

Is meat shawarma healthy?

Yes, meat shawarma made with beef, chicken, or lamb, is a great source of protein and micronutrients that can help to make a balanced meal and contribute to a healthy diet.

What’s the difference between gyro and shawarma?

The primary difference between gyro and shawarma is that Gryos are Greek, and shawarma is Middle Eastern. While both gyros and shawarma can be made with beef, lamb, or chicken, and made in a vertical rotisserie and served on pita bread, the seasoning, and toppings are different. Greek gyro is typically seasoned with lemon juice, or red wine vinegar, oregano, and garlic, while shawarma includes a variety of warming spices such as cumin, cardamom, and cinnamon. Moreover, a gyro is commonly topped with tzatziki and fresh vegetables, while shawarma is typically served with tahini sauce and a combination of fresh and pickled vegetables Although similar, gyros and shawarma are not the same thing.

What kind of beef is used in shawarma?

Flank steak and skirt steak are most commonly used for beef shawarma. Other cuts of steak can be used; however, the tougher more flavorful cuts tend to work best in shawarma.

Close of up a beef shawarma pita with tahini sauce.

Storage + Reheating

To Refrigerate: Allow the beef to cool completely and then store it in an airtight container for 3-4 days.

To Freeze: Once cooled, the beef can be stored in an airtight container in the fridge for 2-3 months.

To Reheat: Once thawed, the beef can be reheated on the stove in a pan on medium heat for 3-5 minutes – this will help to create the best texture. It can also be reheated in the oven at 350°F for 5-10 minutes or in the microwave for 2-3 minutes.

More Shawarma Recipes:

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Homemade beef shawarma warp with lettuce, tomatoes, pickle, red onion, and garlic tahini sauce on a plate.

Beef Shawarma Wrap

Author: Stephanie Kay

This easy homemade beef shawarma recipe is great in a wrap or served on a platter with sides of your choice. Plus, it keeps well in the fridge so it makes good leftovers too. 

  • Author: Stephanie Kay
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 wraps 1x
  • Category: Main
  • Method: Stovetop
  • Cuisine: Middle Eastern
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Ingredients

Beef Shawarma:

  • 1 pound flank steak, thinly sliced
  • 1/4 cup olive oil, plus 1 tablespoon for cooking
  • 1/2 lemon, juiced
  • 1 tablespoon white vinegar
  • 4 cloves garlic, minced or grated
  • 1/2 teaspoon cumin
  • 1/2 teaspoon coriander
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon paprika
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon cardamom
  • 1/4 teaspoon allspice or cloves
  • 1/4 teaspoon black pepper
  • 3/4 teaspoon salt

Garlic Tahini Sauce:

  • 1/4 cup tahini
  • 1 clove garlic, minced or grated
  • 1/2 lemon, juiced
  • 2 tablespoons water, plus more as needed
  • Salt
  • Pepper

Wraps:

  • Pitas
  • Tomatoes, sliced
  • Lettuce, shredded
  • Red onion, thinly sliced
  • Parsley, roughly chopped
  • Pickles, cut into wedges

Instructions

  1. Place the steak on a cutting board and slice it, across the grain, into very thin strips – no more than 1/4 inch thick.
  2. In a large bowl, add olive oil, lemon juice, vinegar, and garlic, and whisk to combine.
  3. Add the strips of beef to the bowl, along with the cumin, coriander, cinnamon, paprika, turmeric, cardamom, allspice, black pepper, and salt, and – using thongs or your hands – toss until everything is well combined and the beef is well coated. If time permits, allow the beef to marinate in the fridge for 2-3 hours or overnight, otherwise, let it set for a few minutes at room temperature.
  4. In a large skillet on the stove on medium-high heat, warm 1 tablespoon of olive oil, then add the marinated strips of beef and cook for 1-2 minutes per side, or until browned and cooked through. Depending on the size of your pain, you may need to work in batches to avoid overcrowding the pan, which will cause the beef to boil as opposed to fry. Once the beef strips are cooked, taste and adjust salt and pepper as needed, then remove them from the pan and set them aside.
  5. While the beef is cooking, prepare the garlic tahini sauce. In a small bowl, add the tahini, minced garlic, lemon juice, water, and a pinch of salt and pepper and stir to combine. If the mixture is too thick – this can vary depending on the tahini brand – just add a bit more water until you’ve reached the desired texture. You want the sauce to be creamy and smooth, but not runny. Adjust salt and pepper to taste.
  6. Optional: If you’d like to serve the pitas warm, place the pitas in the microwave and warm them for 15-30 seconds or in the oven at 300°F for 5-10 minutes.
  7. Once the beef is cooked, assemble the wraps; lay a pit on a plate or cutting board and top with slices of beef shawarma, lettuce, tomatoes, pickles, red onion, and tahini sauce as desired.
  8. The wraps can be served immediately, and any leftover beef can be stored in an airtight container in the fridge for 3-4 days or in the freezer for 2-3 months.

Nutrition

  • Serving Size: 1 wrap
  • Calories: 562 calories
  • Sugar: 5 grams
  • Fat: 29 grams
  • Carbohydrates: 46 grams
  • Fiber: 6 grams
  • Protein: 34 grams

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Strawberry Banana Bread

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Moist, fluffy, and full of berry flavor, this strawberry banana bread is the perfect snack. This easy and healthy recipe is something the whole family is sure to love.

Strawberry banana bread loaf with a three slices cut on a baking rack with a glass of milk and bowl of strawberries.

Whether you’re baking for toddlers, kids, or adults, banana bread always seems to be requested. It works well as an on-the-go breakfast, snack, or even a healthy dessert, and adding fresh strawberries to classic banana bread is a great way to make it a little extra special.

Whether it’s the middle of the strawberry season or you’re using frozen berries in the middle of winter, this strawberry banana bread recipe is a delicious and nutritious way to enjoy sweet and juicy strawberries.

Ingredients for strawberry banana bread; flour, sugar, baking soda, salt, bananas, eggs, vanilla extract, butter, and fresh strawberries.

Ingredients for Banana Bread with Strawberries

  • Ripe Bananas: The most important banana bread ingredient, the riper the better.
  • Strawberries: Because you can’t make strawberry banana bread without strawberries! You can use frozen or fresh strawberries.
  • All-Purpose Flour: The recipe calls for all-purpose flour, as it works best, but you can use whole wheat flour or gluten-free flour if you’d like.
  • Eggs: To bind the bread and add some protein.
  • Unsalted Butter: To ensure the banana bread is moist.
  • Greek Yogurt: To further enhance the moisture. You can also use plain yogurt or swap it for sour cream if needed.
  • Sugar: Just a little to sweeten the loaf, you can use white sugar, brown sugar, or coconut sugar.
  • Vanilla Extract: To enhance the sweetness and add some flavor.
  • Leavening Agents: Baking powder and salt to ensure the banana bread is light and fluffy.

Dietary Adaptions

To Make it Gluten-Free: Swap the all-purpose flour for 1-to-1 gluten-free flour.

To Make it Dairy-Free: Swap the butter for olive oil or coconut oil and the yogurt for coconut yogurt.

To Make it Egg-Free: Replace the eggs with 2 flax eggs.

Banana bread batter in a glass bowl with a spatula.
Banana bread batter with chopped fresh strawberries in a glass bowl with a spatula.

How to Make Strawberry Banana Bread

  1. Mix dry ingredients. Begin by mixing the flour, baking soda, and salt in a medium bowl.
  2. Mix wet ingredients. In a large bowl, whisk together the melted butter and sugar, and then stir in the mashed banana, egg, yogurt, and vanilla extract.
  3. Mix batter. Add the dry ingredients to the wet ingredient and gently mix until well combined.
  4. Fold in strawberries. Add the strawberries to the batter and fold until well incorporated.
  5. Bake. Transfer the batter to a baking pan and bake in the oven until golden brown.
  6. Cool. Once baked, allow the banana bread to cool completely in the baking pan.
  7. Slice and enjoy!

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

Banana strawberry bread in a loaf baking pan.

Red’s Nutrition Tip

This strawberry banana bread makes a great snack or dessert and can even be enjoyed for breakfast. If you’d like to enjoy it for breakfast, you can make it a more balanced meal by serving it with a side of protein such as hard-boiled eggs or a small bowl of Greek yogurt or cottage cheese.

Optional Add-Ins for Banana Strawberry Bread

Want to add more flavor to your strawberry banana bread? Try one of the add-ins:

  • Cinnamon
  • Chopped walnuts
  • Chopped almonds
  • Chocolate chips
  • Peanut butter
Close up banana bread with strawberries on a baking rack.

FAQs

Should I use fresh or frozen strawberries?

You can use fresh or frozen strawberries in strawberry banana bread. If using frozen strawberries, do not thaw them, dice them while frozen and add them to the batter frozen.

Can I add other fruits?

Yes, you can swap the strawberries for different berries, such as raspberries, blackberries, or blueberries, or replace the strawberries with fresh cherries or peaches.

Can I make it without yogurt?

You can replace the yogurt in this recipe with sour cream if needed.

A slice of strawberry banana bread on a white plate with a bite on a fork.

Storage + Reheating

To Store: Once cooled, the bread can be stored in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 1 week.

To Freeze: Wrap the whole loaf or individual slices in plastic wrap and aluminum foil and then place it in a freezer bag or container for up to 3 months.

To Reheat: If you’d like to eat your strawberry banana bread warm, it can be reheated in the microwave for 30 seconds to 1 minute.

More Banana Bread Recipes:

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Strawberry banana bread loaf with a three slices cut on a baking rack with a glass of milk and bowl of strawberries.

Strawberry Banana Bread

Author: Stephanie Kay

This strawberry banana bread recipe is a quick and easy recipe the whole family can enjoy. Plus, it freezes well so you can make a double batch because it won’t last long.

  • Author: Stephanie Kay
  • Prep Time: 10 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 10 slices 1x
  • Category: Snack
  • Method: Baked
  • Cuisine: American
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Ingredients

  • 2 cups all-purpose flour, spooned and leveled
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, melted
  • 3/4 cup sugar
  • 3 ripe bananas, mashed
  • 2 eggs
  • 1/3 cup plain Greek yogurt
  • 1 teaspoon vanilla extract
  • 1 1/2 cup strawberries, diced

Instructions

  1. Preheat the oven to 350°F and grease a 9×5-inch loaf pan with butter or line it with parchment paper.
  2. In a medium bowl, add the flour, baking soda, and salt and stir to combine.
  3. In a large bowl, add the melted butter and sugar, and whisk until well combined. Then add mashed banana, eggs, yogurt, and vanilla extract and whisk again until everything is well incorporated.
  4. Add the dry ingredients to the wet ingredient and gently mix, using a wooden spoon or silicone spatula, until well combined and no flour pockets remain. Be careful to not over-mix the batter.
  5. Add the diced strawberries and, using a wooden spoon or silicone spatula, fold them gently into the batter.
  6. Transfer the batter to the prepared baking pan, spreading it out evenly. Transfer the baking pan to the oven and bake for 60-65 minutes until a toothpick inserted into the loaf comes out clean. You can loosely cover the bread with aluminum foil 3/4 of the way through to prevent the top from getting too brown. You can also test your loaf for doneness by inserting a baking thermometer into the center of the bread, the bread is done when the center of your bread is between 200°F and 205°F. 
  7. Remove the banana bread from the oven and allow it to cool on a wire baking for at least 15 minutes, ideally 1 hour. Once cooled, remove the bread from the pan, allow it to sit again until completely cooled, and then slice to serve.
  8. Leftovers can be stored in an airtight container at room temperature for up to 2 days, in the fridge for up to 1 week, or in the freezer for 3 months.

Notes

Sugar: The recipe calls for white sugar but you can use brown sugar or coconut sugar if needed.

Butter: Unsalted butter provides a better balance of flavor but salted butter will also work.

Greek Yogurt: The recipe calls for Greek yogurt, but you can use plain yogurt or sour cream if needed.

Strawberries: You can use frozen strawberries if needed. Be sure to slice them, while frozen, into bite-size pieces before adding them to the batter.

Nutrition

  • Serving Size: 1 slice
  • Calories: 289 calories
  • Sugar: 20 grams
  • Fat: 11 grams
  • Carbohydrates: 43 grams
  • Fiber: 2 grams
  • Protein: 5 grams

Keywords: banana strawberry bread

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Mediterranean Chickpea Salad

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Made with pantry staples and fresh veggies, this easy Mediterranean chickpea salad is full of color and flavor. It’s quick to make and works well as a main course, side dish, or meal prep idea.

Mediterranean Chickpea Salad in a white bowl with a side of feta cheese and parsley.

I’m a big fan of chickpea salad, especially in the summer months, as they are hearty, filling, and easy to prepare. In less than 10 minutes you can create a bright and colorful salad that can be enjoyed for lunch, dinner, or a weekend BBQ, with leftovers that store well in the fridge for days to come.

While you can certainly soak and cook raw chickpeas for chickpea salad, using canned chickpeas, also known as garbanzo beans, is a great way to cut down on time without forgoing nutrition or flavor. Canned chickpeas are one of those pantry-staple healthy processed foods that I always have on hand, which makes whipping together this Mediterranean chickpea salad with feta cheese an absolute breeze.

Ingredients for chickpea salad; chickpeas, olives, feta cheese, yellow bell pepper, red onion

Mediterranean Chickpea Salad Ingredients

  • Chickpeas: Using canned chickpeas keeps this recipe quick, easy, and simple, and filling the salad with plant-based protein and fiber. Be sure to rinse and drain them thoroughly before adding them to the salad.
  • Cherry Tomatoes: You can also use grape tomatoes or diced whole tomatoes.
  • Cucumber: Peeled or unpeeled is fine.
  • Red Onion: For a bit of color and crunch.
  • Bell Pepper: You can use yellow, orange, or red bell pepper or a mixture of colors.
  • Kalamata Olives: To add some Mediterranean flare, feel free to omit them if you’re not a fan.
  • Fresh Parsley: To add some greens and freshness. Additional fresh herbs, such as fresh mint, fresh dill, or fresh basil, would also work well.
  • Feta Cheese: To add some saltiness, creaminess, and a bit more protein.
  • Olive Oil: To dress the salad. Extra virgin olive oil will provide the best flavor, but any form of olive oil will work.
  • Lemon Juice: Be sure to use fresh lemon juice. If you don’t have any, red wine vinegar will also work.
  • Salt and Pepper: To season the salad.

Dietary Adaptions

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

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

Lemon dressing in a mason jar.

How to Make Mediterranean Chickpea Salad

Here’s how you’ll make this delish Mediterranean chickpea salad:

  1. Prepare the chickpeas. Drain, rinse, and dry the canned chickpeas.
  2. Prepare the vegetables. Chop the tomatoes, cucumber, red onion, bell pepper, parsley, and olives.
  3. Make the dressing. Mix and whisk the olive oil, lemon juice, salt, and pepper together.
  4. Combine the salad ingredients. In a large bowl, combine the chickpeas, vegetables, olives, parsley, and crumbled feta cheese.
  5. Cover with dressing. Cover the salad with dressing and toss to combine.
  6. Season to taste. Taste the salad and adjust the salt and pepper as desired.

The detailed instructions can be found in the recipe card below.

Unmixed chickpea salad ingredients in a white bowl with a side of lemon dressing and feta cheese.

Variations

Switch up the vegetables. You can easily swap the vegetables in this salad for whatever you have on hand. Want different veggies? Try carrots, celery, or zucchini. Want more greens? Add chopped spinach or arugula. Want more flavor or texture? Add sundried tomatoes, roasted red peppers, or avocado.

Switch up the dressing. This recipe calls for a simple mixture of olive oil and lemon juice, but you can amp up the flavors by adding some minced garlic and dried oregano, or use a pre-made Greek dressing instead.

Add more protein. You can add additional protein to this salad by including some chopped grilled chicken or canned tuna.

Make it ahead. If you want to prepare this salad ahead of time for a party or gathering, prepare the dressing, chickpeas, and vegetables, store them in separate airtight containers for up to 3 days, and dress the salad when you are ready to serve. It can also be prepared entirely as a meal prep idea and stored in the fridge, completely dressed, for up to 4 days.

Red’s Nutrition Tip

This chickpea salad is a great meal prep idea. Whip it up on the weekend and enjoy it with grilled chicken, fish, meat, or tofu for a hearty and high-protein lunch.

What to Serve with Mediterranean Chickpea Salad

This chickpea salad is a well-balanced dish complete with protein, complex carbohydrates, fiber, and healthy fats, and can be enjoyed as a main course or as a side dish. It would pair particularly well with:

Mediterranean chickpea salad in a white bowl.

FAQs

Why is chickpea salad good for you?

Chickpeas are a good source of complex carbohydrates, fiber, and protein. Including chickpeas in a salad, along with vegetables and a healthy dressing, creates a nutrient-dense and fiber-rich meal that can be enjoyed as a main course or a side dish.

How long does chickpea salad last?

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

Can you eat chickpeas straight from the can to a salad?

Canned chickpeas should be drained and rinsed before adding them to a salad. This helps to remove the excess liquid, salt, and starch to ensure your salad has the best flavor and texture.

Storage

The dressed salad can be stored in an airtight container in the fridge for up to 4 days. Season with additional salt and black pepper to taste before serving.

More Healthy Salad Recipes:

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Mediterranean Chickpea Salad in a white bowl with a side of feta cheese and parsley.

Mediterranean Chickpea Salad

Author: Stephanie Kay

This quick and easy Mediterranean chickpea salad is packed full of veggies and is a healthy and high-fiber meal. Plus, it keeps well in the fridge so it’s perfect for meal prep.

  • Author: Stephanie Kay
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 4 servings 1x
  • Category: Salad
  • Method: No Cook
  • Cuisine: Mediterranean
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Ingredients

  • 2 cans (15-ounce) chickpeas, strained and rinsed
  • 1/2 cucumber, diced
  • 1/2 red onion, diced
  • 1 bell pepper, red, yellow, or orange, diced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup kalamata olives, pitted and halved (optional)
  • 1/4 cup parsley, finely chopped
  • 1/4 cup feta cheese, crumbled
  • 1/3 cup extra-virgin olive oil
  • 1/2 lemon, juiced
  • 1/4 teaspoon salt
  • Pinch of black pepper

Instructions

  1. In a small mason jar or bowl, add olive oil, lemon, juice, salt, and black pepper and whisk to combine.
  2. In a large bowl, combine the chickpeas, cucumber, red onion, bell pepper, cherry tomatoes, black olives, parsley, and feta cheese, and toss to combine.
  3. Drizzle with olive oil and toss until everything is well coated. Taste and adjust oil, lemon, salt, and pepper as needed.
  4. The salad can be served immediately or stored in the fridge for up to 4 days.

Nutrition

  • Serving Size: 1 serving
  • Calories: 422 calories
  • Sugar: 4 grams
  • Fat: 28 grams
  • Carbohydrates: 33 grams
  • Fiber: 10 grams
  • Protein: 13 grams

Keywords: chickpea mediterranean salad

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18 Pre-Workout Snack Ideas

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What you eat before your workout can help to ensure you are well-fueled, improve your performance, and help you reach your goals. Exactly how much and what to eat before a workout will vary depending on the time of day, how much energy you need, and the style, intensity, and duration of your workout. Here is everything you need to know about pre-workout nutrition and some of the best pre-workout snacks.

Plate of banana slices with peanut butter.

What to Eat Before a Workout

What you eat before a workout can help to optimize performance during your workout and recovery once it’s complete. Properly fueling yourself before a workout will help to ensure that you have sustained energy, boost your performance, ensure adequate hydration, preserve muscle mass, and enhance your recovery. Each macronutrient plays a different role in pre-workout nutrition.

Should you eat carbs before a workout?

Carbohydrates, or carbs, are the body’s primary source of fuel and are broken down into glucose, which is used as energy by the body. Glucose is stored in muscle tissue and the liver as glycogen and during exercise, especially short and/or high-intensity exercise, the glucose stored in our muscles is used as our primary source of energy. Consuming carbohydrates pre-workout will help to maximize your glycogen stores and the underconsumption of carbs pre-workout can lead to early fatigue, decreased endurance, decreased power, and decreased mental focus (1).

Should you eat protein before a workout?

The benefits of protein pre and post workout are well-researched and documented in peer-reviewed studies by the International Society of Sports Nutrition. Protein is made up of amino acids and adequate consumption of amino acids, in conjunction with consistent strength training, has been shown to increase muscle protein synthesis, improve muscle recovery and improve performance (2)(3). Although the importance of protein intake and consuming a high-protein snack is heightened post-workout, consuming protein pre-workout has also been shown to have benefits; most notably it has been shown to increase muscle growth, improve recovery and reduce markers of muscle damage (4).

Should you eat fat before a workout?

Although glycogen from carbohydrates is predominately used for energy during shorter and higher-intensity workouts, consuming fats pre-workout can help to improve satiety and may act as a source of fuel for longer and lower-intensity workouts. The closer you eat to your workout the less dietary fat is of importance as it has not been shown to directly improve or diminish performance and, in some cases, too much fat can lead to digestive discomfort.

When to Eat a Pre-Workout Snack

The exact ratio of macronutrients and volume of food required will vary based on several factors including goals, workout type, duration, and frequency, as well as personal digestion. In fact, in some cases, individuals may not need an additional pre-workout snack to complete their workout. Here are some general pre-workout nutrition guidelines to help you determine when and what to eat pre-workout.

Infographic on pre-workout snack timing.

3 to 4 Hours Before a Workout: The further you are from your workout the more important it is to consume a balanced meal complete with a source of carbohydrate, protein, and fat. Eating 3 to 4 hours prior to your workout leaves you plenty of time to digest your meal so that you feel full and comfortable during your workout and helps to increase liver and muscle glycogen levels to enhance performance. At this time, it is best to focus on complex carbohydrates, such as whole grains, potatoes, beans, and lentils, as they take longer to digest and will help to supply sustained energy during your workout. Examples include oatmeal with milk and peanut butter, whole wheat toast with eggs and avocado, and rice with chicken and pesto.

1 to 2 Hours Before a Workout: If your workout falls in between meals, you are not overly hungry, or you are looking for a lighter pre-workout meal, 1 to 2 hours before your workout is a great time to eat. At this time, it is important that you focus on consuming a source of carbohydrates and protein, while fats are of less importance. Examples include whole-grain bread with almond butter, granola with Greek yogurt, or whole-grain crackers with hummus.

30 Minutes to 1 Hour Before a Workout: The closer you are to your workout, the more important it is to consume easy-to-digest carbs and limit the consumption of fiber as it takes longer to digest and can cause discomfort during workouts. Whole food sources of simple carbohydrates or high-glycemic carbohydrates such as fruit, dried fruit, and honey are optimal sources of fuel pre-workout. Although protein is beneficial, given the short time frame, it is of lesser importance and can instead be consumed in a pre-workout meal 3 to 4 hours before your workout and/or in a post-workout meal. Moreover, the closer you get to your workout the more you should consider liquid sources of carbohydrates as they are quickly and easily digested and easy to throw in your gym bag. Examples include a banana, dried fruit, or fruit smoothie.

In general, the closer you get to your workout the more emphasis you want to put on carbohydrates, the less on protein, and even lesser on fats in your pre-workout snack. It is also best to avoid foods that are not easily digested or slow to digest to help limit digestive discomfort or fatigue during your workout.

Infographic with pre-workout snack example. 3-4-Hours Before a Workout: potatoes with salmon and asparagus, rice with tofu and broccoli, toast with eggs and avocado, oatmeal with milk and blueberries. 1-2 Hours Before a Workout: Pita with hummus, bagel with cream cheese, granola with yogurt, apple with peanut butter. 0-1 Hours Before a Workout: Granola bar, fruit smoothie, banana, dried fruit, honey, pre-workout supplement.

Best Pre-Workout Snack Ideas

Here is a list of the best pre-workout snacks to fuel your fitness and optimize your performance, ranked in order of meal timing from 3 or more hours before your workout to less than 30 minutes before your workout.

  1. Oatmeal with Greek yogurt, honey, and berries
  2. Toast with scrambled eggs, cheese, and spinach
  3. Wrap with turkey, hummus, tomatoes, and lettuce
  4. Noodles with tofu, bell peppers, and sesame oil
  5. Rice with salmon, broccoli, and pesto
  6. Potatoes with chicken, asparagus, and butter
  7. Granola and yogurt
  8. Toast and peanut butter
  9. Pita and hummus
  10. Bagel and cream cheese
  11. Crackers and cottage cheese
  12. Apple and almond butter
  13. Granola bar
  14. Smoothie
  15. Banana
  16. Dried fruit
  17. Honey
  18. Pre-workout supplement

For optimal results, it is best to review your current meal timing and workout timing before consuming additional (and potentially unnecessary) calories simply because you’ve heard a pre-workout snack can be beneficial. You may already be consuming exactly what you need. If you’re uncertain, it’s best to work with a registered dietitian or a certified nutritionist to determine the best approach for your goals.

How much should you eat before a workout?

Exactly how much to eat before a workout depends on the individual, their goals, the type of workout, and how much time before their workout. As a general guideline, you should consume a large meal with protein, complex carbohydrates, and healthy fats 3-4 hours before an activity, and top up glycogen stores 30-60 minutes before a workout with a small pre-workout snack of simple carbohydrates.

Do you have to eat before a workout?

Not everyone needs a pre-workout snack. If you are working out first thing in the morning or long after a meal you may need to consume a small pre-workout snack to ensure that you are adequately fueled, however, if you are working out shortly after consuming a full meal, in many cases, there is no need for an additional pre-workout snack. Although athletes will have special and specific needs, if you are a general exerciser who is looking to support your overall health you likely don’t need targeted and strategic exercise nutrition strategies, you simply want to ensure that you consume some carbohydrates and a little protein to fuel your activity.

What about early morning pre-workout snacks?

If you are someone who workouts or goes to the gym first thing in the morning, there is no need to wake up 3 to 4 hours before your workout to consume a complete meal! What and how much to eat before a morning workout depends on your individual health, your goals, and the type of workout you are doing. Pre-workout fueling needs vary greatly for a long run, strength training workout, yoga class, and a basic sweat session. Consuming a source of easy-to-digest carbs, such as a granola bar, banana, apple sauce, a handful of raisins, or a pre-workout shake can help to ensure you’re properly fueled for your workout and not training on an empty stomach. Not to mention, a little sip of caffeine can help to boost energy and has been shown to enhance performance (5).

What are the best pre-workout snacks for weight loss?

The best pre-workout snacks for weight loss are the same as the best pre-workout snacks for general health and optimal performance. To lose weight, you must create a calorie deficit. Meaning, you must expend more calories than you are consuming via food and beverage to ensure that your body is using stored energy (i.e. body fat). Therefore, to support a weight loss goal, you can consume any pre-workout snack as long as the calories from that snack fit within your daily calorie intake to create a calorie deficit.

The Bottom Line

What you eat before a workout can have a big impact on your performance and progress. The exact balance of nutrients and amount of food required will vary based on the time of day, and the type, intensity, and duration of your workout. In general, a good pre-workout snack includes a combination of carbohydrates and protein, and the closer you get to your workout the more you should focus on simple carbohydrates that are easily digested.

Peanut Butter Protein Bars

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Made with only 6 ingredients, these no-bake homemade peanut butter protein bars are the perfect high-protein snack! Whip them up today and you can enjoy a sweet high protein treat all week long.

Homemade peanut butter protein bars with a dark chocolate drizzle on parchment paper.

While there are many protein bars on the market, not all protein bars are particularly nutritious or high in protein. Ironically, while many protein bars claim to be “high in protein”, they often have just as much, if not more, sugar than protein, which is exactly why making a homemade protein bar recipe is such a great option.

Not only can you control the exact amount of protein, calories, and overall macronutrients they contain, but making homemade protein bars is much cheaper. Serving per serving, these chocolate peanut butter protein bars are higher in protein and lower in cost than store-bought protein bars while being quick and easy to make!

Slide peanut butter protein bars with melted dark chocolate and peanuts

Reasons to Make Your Own Protein Bars

  • Quick and Easy. These no-bake protein bars are made in one bowl and ready in less than 30 minutes.
  • Cheaper. Serving per serving, homemade protein bars are less expensive than pre-made protein bars.
  • Better Quality. By making them yourself you can better control for ingredients used.
  • Less Sugar. You can control the amount of sugar in the recipe, or completely omit the sweetener if you’d prefer to make them sugar-free.
  • No Fillers. Homemade protein bars do not contain any preservatives, additives, or unnecessary added ingredients.
Ingredients for protein bars: creamy natural peanut butter, vanilla protein powder, oat flour, honey, and dark chocolate chips.

Ingredients for Homemade Peanut Butter Protein Bars

You’ll need the following ingredients to make these peanut butter protein bars:

  • Peanut Butter: All-natural creamy peanut butter works best, I do not recommend using conventional peanut butter as the bars will be too crumbly.
  • Protein Powder: Be sure to use an unflavored or vanilla-flavored protein powder. I used whey protein powder; however, you can use a plant-based protein powder if needed. If you’re unsure of what type to use, learn how to choose the best protein powder for your goals.
  • Oat Flour: To help form the dough, bind the bites, and improve the texture.
  • Honey: To sweeten the bars and ensure they stick together. If you don’t like honey, you can use maple syrup or another liquid sweetener such as agave or brown rice syrup.
  • Sea Salt: To season the bars and balance the flavors.
  • Chocolate: Some dark chocolate chip or chopped dark chocolate to create a chocolate drizzle for the top of the bars. While I didn’t include any, you can also fold some mini chocolate chips into the protein bars if you want them extra chocolaty.

These peanut butter protein bars have a texture similar to Quest Bars or Perfect Bars and taste like peanut butter cookie dough.

Dietary Adaptions

To Make them Gluten-Free: Use gluten-free protein powder and certified gluten-free oats.

To Make them Dairy-Free: Use egg white protein powder or plant-based protein powder.

To Make them Peanut-Free: Swap the peanut butter for almond butter or cashew butter.

To Make them Vegan: Use a plant-based protein powder and swap the honey for maple syrup.

Protein bar ingredients in a white mixing bowl
Mixed batter for homemade peanut butter protein bars in a white bowl

How to Make Homemade Protein Bars

Making protein bars at home is super easy, here’s how you’ll make these peanut butter protein bars:

  1. Mix the ingredients. Begin by mixing the peanut butter, protein powder, oat flour, honey, and salt together in a large bowl until a sticky mixture forms.
  2. Fill a baking pan. Once combined, transfer the mixture into a baking pan lined with parchment paper, pressing it down firmly until even and smooth.
  3. Chill. Transfer the baking pan to the fridge to allow the bars to chill and solidify.
  4. Slice into bars. Once chilled, slice the mixture into bars.
  5. Drizzle with chocolate. Drizzle the top of the bars with melted chocolate and return to the fridge until solidified.
  6. Eat and enjoy!

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

Homemade protein bars pressed into a baking pan.

Red’s Nutrition Tip

Consuming a high-protein snack post-workout or in between meals, can help to increase levels of satiety, reduce cravings, support muscle building and recovery, and ensure you’re reaching your optimal protein intake. Exactly how much protein you need per day is dependent upon the individual and their goals, but consuming high-protein snacks is a great way to support your overall protein intake.

Optional Add-Ins

This peanut butter protein bar recipe was designed for simplicity, but you can add anything you want! Some optional add-ins include:

  • Mini chocolate chips
  • Chopped peanuts
  • Chopped almonds
  • Shredded coconut
  • Seeds, such as pumpkin seeds, sunflower seeds, chia seeds, or flax seeds
  • Dried fruit, such as raisins, dried cranberries, or chopped dates
  • Vanilla extract
Protein bars on a baking rack with chocolate drizzled on top.

What Kind of Protein Powder to Use?

For the best results, I recommend an unflavored or vanilla whey protein powder, however, peanut butter protein powder and chocolate protein powder will also work. While you can use a plant-based protein powder, they tend to have a slightly grittier texture and don’t mix as smoothly with the peanut butter. With that said, if you are using a plant-based protein powder, it is best to opt for a blend that includes all amino acids, as opposed to a brown rice protein powder, pea protein powder, or hemp protein powder.

FAQs

Is it cheaper to buy or make protein bars?

Homemade protein bars are much less expensive than store-bought protein bars. Protein bars can range from $2 to $5 in stores while making them at home costs less than $1 per bar.

Is a protein bar healthy for you?

Protein bars are convenient and healthy high-protein snacks. The healthfulness of a protein bar greatly depends on its ingredients. By making homemade protein bars you can better control the ingredients and quality of the bar.

How much protein does the average protein bar contain?

Protein bars range from 5 to 20 grams of protein per bar. A good-quality protein bar should contain a minimum of 10 grams of protein per bar.

Storage

To Store: Place the sliced bars in an airtight container and store them in the refrigerator for up to 5 days. These bars should not be stored at room temperature for long periods of time.

To Freeze: Transfer the bars to an airtight container and store them in the freezer for up to 3 months. Be sure to thaw the bars before eating.

More Chocolate Peanut Butter Recipes:

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Slide peanut butter protein bars with melted dark chocolate and peanuts

Peanut Butter Protein Bars

Author: Stephanie Kay

These homemade chocolate peanut butter protein bars are super quick and easy to make, and they keep well in the fridge and freezer so you can enjoy high-protein snacks for days to come.

  • Author: Stephanie Kay
  • Prep Time: 30 minutes
  • Total Time: 30 minutes
  • Yield: 10 bars 1x
  • Category: Snack
  • Method: No Cook
  • Cuisine: American
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Ingredients

  • 1 1/2 cups creamy natural peanut butter
  • 1 1/4 cup vanilla protein powder, or unflavored
  • 1/4 cup oat flour*
  • 1/4 cup honey
  • 1/2 teaspoon sea salt
  • 1/4 cup dark chocolate chips
  • 1 teaspoon coconut oil

Instructions

  1. Line an 8×8-inch baking pan with parchment paper.
  2. In a large bowl, add the peanut butter, protein powder, oat flour (see note below), honey, and sea salt, and mix, using a spatula or your hands, until well combined and a sticky batter forms. The mixture may still be a little crumbly, but be sticky enough that it holds together when pressed together with your hand. If your mixture is too dry, add a couple more spoonfuls of peanut butter and/or honey until it begins to hold.
  3. Transfer the peanut butter mixture to the baking pan, spreading it out evenly, and pressing it into the bottom of the dish with your hands and/or a silicone spatula. Continue pressing it until the top of the peanut butter mixture is firm, smooth, and a little glossy.
  4. Once pressed into the dish, transfer the baking pan to the fridge for 30 minutes to set and firm up.
  5. Once complete, remove the baking pan from the fridge and, using the parchment paper, remove the mixture from the baking pan and transfer it to a cutting board. Using a large, sharp knife, slice the mixture into 10 evenly shaped bars.
  6. In a small microwave-safe bowl, add the chocolate chips and coconut oil and then warm in the microwave in 30-second increments, stirring in between, until melted and smooth, and then drizzle the top of each bar with melted chocolate.
  7. Transfer the bars back to the fridge, directly on the cutting board, for 10 minutes or until the chocolate has solidified.
  8. The bars can be enjoyed immediately or stored in an airtight container in the fridge for up to 5 days.

Notes

Oat Flour: If you don’t have oat flour, you can make your own by grinding 1/4 cup of rolled oats in a food processor until a fine flour-like texture forms.

Peanut Butter: Be sure to use all-natural, creamy peanut butter. Conventional peanut butter, such as Skippy, Jif, or Kraft, won’t work as well and will leave you with crumbly bars.

Protein Powder: I recommend using whey protein isolate powder for the best results, as it blends into the peanut butter more easily and creates a smoother texture. Although plant-based protein powder will work, it may create a slightly grittier and crumblier texture.

Nutrition

  • Serving Size: 1 bar
  • Calories: 318 calories
  • Sugar: 10 grams
  • Fat: 20 grams
  • Carbohydrates: 19 grams
  • Protein: 20 grams

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Curried Chicken Salad

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Made with a rich and creamy curry dressing, this curried chicken salad is the perfect balance of salty, savory, and sweet, and makes a wonderful high-protein meal. Not to mention, it keeps well in the fridge so it makes a great meal prep idea too!

Curried chicken salad on a lettuce wrap with a side of bread.

What is curried chicken salad?

Curried chicken salad, also known as curry chicken salad, is a style of chicken salad made with curry powder that has roots in British royalty. The dish is traditionally known as coronation chicken salad as it was created by Cordon Blue chefs for Queen Elizabeth II’s coronation luncheon in 1953 (1).

The original dish served on the menu was called Poulet Reine Elizabeth and was made of poached chicken in a curry cream sauce with wine, mayonnaise, whipped cream, and apricot purée. Modern versions of this salad are much simple and commonly include curry powder, mayonnaise, and raisins in place of apricot purée.

Regardless of the exact method of preparation and ingredients in the original version, this quick and easy coronation-inspired curried chicken salad is the perfect recipe for a simple yet flavorful lunch.

Curried chicken salad ingredients in a bowl ready to be mixed; chopped chicken, almonds, green onion, cilantro, raisins, and curry dressing made with mayonnaise, yogurt, and lime juice.

Curry Chicken Salad Ingredients

You’ll need the following ingredients to make curried chicken salad:

  • Chicken: Cooked and shredded or cubed chicken. You can use leftover chicken, rotisserie chicken, or bake some chicken breasts for this salad.
  • Curry Powder: To create the signature curry dressing, use any blend of curry powder that you like, mild or spicy is fine.
  • Mayonnaise: To make the creamy dressing, you can use homemade or store-bought mayo.
  • Yogurt: To add a bit of tang to the dressing, Greek yogurt works best, just be sure to use plain.
  • Lime Juice: A bit of acid to balance the dressing, you can use lemon juice if needed.
  • Celery: To add a bit of crunch.
  • Green Onion: For a bit of flavor and more crunch.
  • Raisins: To add a bit of sweetness. This recipe calls for raisins or sultanas, but you can use grapes if you prefer.
  • Cilantro: For flavor and color.
  • Salt and Pepper: To season the salad.
  • Nuts: While optional, you can add some chopped almonds or cashews.

Dietary Adaptions

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

To Make it Dairy-Free: Swap the yogurt for more mayonnaise.

Mixed curry chicken salad in a white bowl.

How to Make Curry Chicken Salad

  1. Make the curry dressing. Add the mayonnaise, yogurt, curry powder, lime juice, salt, and pepper to a bowl and whisk until well combined.
  2. Chop the chicken. Shred or dice the cooked chicken into bite-sized pieces.
  3. Make the salad. Add the chicken, celery, green onion, raisins, cilantro, and nuts to a bowl.
  4. Mix in the dressing. Cover the chicken mixture with the curry dressing, stirring until everything is well combined and the chicken is well coated with the dressing.
  5. Serve as desired! Once mixed, the chicken salad can be served immediately on its own, with bread, salad, or sides of your choice.

The detailed instructions for the recipe can be found in the recipe card below.

Red’s Nutrition Tip

While mayonnaise has a reputation for being unhealthy, in reality, mayonnaise is merely a combination of oil, egg yolks, mustard, and lemon juice, all of which are healthy whole foods. Although some store-bought mayonnaise brands contain additional ingredients, it’s easy to find high-quality mayo in grocery stores, not to mention, you can easily make homemade mayonnaise in a matter of minutes!

A spoonful of curry chicken salad on lettuce with bread.

What to Serve with Curry Chicken Salad

Curried chicken salad can be enjoyed on its own as a high-protein meal or served with a source of complex carbohydrates and/or fiber as a more well-balanced meal. Suggestions include:

  • Bread – Turn curry chicken salad into a hearty sandwich with your favorite bread, I suggest using sourdough or sprouted grain bread.
  • Wrap – Fill a wrap with chicken salad and lettuce for a quick and easy lunch.
  • Lettuce Wrap – Wrap curry chicken salad in lettuce for a lower carb and calorie option.
  • Crackers – Serve curry chicken salad as a high-protein dip with crackers.
  • Green Salad – Top a green salad with a generous portion of curry chicken salad for a filling high-fiber meal.
Close up of chicken salad with curry on a bed of lettuce.

FAQs

Can you freeze curry chicken salad?

While you can freeze curried chicken salad, freezing mayonnaise can alter the texture of the salad and, therefore, it is not recommended.

Can I add Greek yogurt to curried chicken salad?

Yes! Adding Greek yogurt to curried chicken salad along with mayonnaise or in place of mayonnaise is a great way to add a boost of protein and reduce the fat and calorie content of the salad.

How many calories does curried chicken salad have?

The calorie content of curried chicken salad depends on the recipe or the exact quantity and combination of ingredients. One serving of this curried chicken salad recipe contains 335 calories, 27 grams of protein, 19 grams of fat, and 16 grams of carbohydrates.

Storage

The salad can be stored in an airtight container in the fridge for 3-5 days.

More Chicken Salad Recipes:

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Curried chicken salad on a lettuce wrap with a side of bread.

Curried Chicken Salad

Author: Stephanie Kay

This curried chicken salad is quick and easy to make and a great way to use up leftover chicken. It can be enjoyed on its own, on a salad, in a sandwich, or in a wrap, and keeps well in the fridge so it’s a perfect meal prep idea.

  • Author: Stephanie Kay
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 4 servings 1x
  • Category: Lunch
  • Method: No Cook
  • Cuisine: American
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Ingredients

  • 3 cups cooked chicken, diced
  • 2 ribs celery, diced
  • 1 green onion, thinly sliced
  • 1/4 cup raisins
  • 1/4 cup cashews or almonds (optional)
  • 1/4 cup cilantro, finely chopped
  • 1/4 cup mayonnaise
  • 1/4 cup Greek yogurt, plain
  • 2 teaspoons curry powder
  • 1/2 lime, juiced
  • Salt
  • Black pepper

Instructions

  1. In a small bowl, add mayonnaise, yogurt, curry powder, lime juice, a generous pinch of salt, and a bit of black pepper, and whisk until well combined. Taste and adjust seasoning as needed, then set it aside.
  2. In a large bowl, add chopped chicken, celery, green onion, raisins, cilantro, and nuts (optional), and stir to combine.
  3. Pour the dressing over the chicken mixture and stir until everything is well combined, then taste and adjust the seasoning as needed – you can add another spoonful of mayo and/or yogurt to reach your desired texture. 
  4. The chicken salad can be served immediately or stored in an airtight container in the fridge for up to 5 days.

Nutrition

  • Serving Size: 1 serving
  • Calories: 335 calories
  • Sugar: 9 grams
  • Fat: 19 grams
  • Carbohydrates: 16 grams
  • Fiber: 2 grams
  • Protein: 27 grams

Keywords: curry chicken salad

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Berry Baked Oatmeal

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No better way to make breakfast than to make one that lasts for days, and this mixed berry baked oatmeal does exactly that. Made with fresh or frozen berries, this mixed berry baked oatmeal is a great make-ahead breakfast for busy mornings.

Slice of berry baked oatmeal on a white plate with yogurt, maple syrup, and chopped almonds on top.

If you like oatmeal but don’t have time to stand over a hot stove on busy weekday mornings, this mixed berry baked oatmeal recipe is perfect for you! One slice of baked oatmeal is the equivalent of one bowl of oatmeal, it’s just baked, making it a healthy and filling breakfast to ensure you’re fueled and full for the day ahead.

To ensure this berry baked oatmeal recipe is delicious and nutritious, I opted to sweeten it with natural sugars from a combination of berries, maple syrup, and a little cinnamon. For this reason, it’s not overly sweet, however, you can add a little extra flavor and sweetness once it is baked by serving it with milk or yogurt, a sprinkle of cinnamon, and/or an extra drizzle of maple syrup help to make it a sweet and delicious morning meal.

Ingredients for berry baked oatmeal: rolled oats, baking powder, cinnamon, salt, milk, egg, butter, vanilla extract, maple syrup, and frozen berries.

Ingredients for Berry Oatmeal Bake

Here’s what you’ll need to make this healthy baked oatmeal:

  • Oats: Use old-fashioned rolled oats for the best texture.
  • Cinnamon: For a dash of fragrance and sweetness.
  • Baking Powder: To ensure the baked oatmeal is light and fluffy.
  • Salt: To balance the flavors.
  • Milk: You can use whole milk, 2% milk, skim milk, or non-dairy milk of your choice.
  • Butter: To add moisture.
  • Maple Syrup: To sweeten the oats, honey or brown sugar also work well.
  • Vanilla Extract: To add flavor and enhance the sweetness.
  • Egg: To help bind the oats.
  • Berries: You can use any combination of fresh or frozen berries you like.
Melted butter, maple syrup, vanilla, milk, and egg in a white bow.
Whisked wet ingredients for baked oatmeal.

Dietary Adaptions

To Make it Gluten-Free: No adaptations are needed, this recipe is gluten-free. Just be sure to use certified gluten-free oats.

To Make it Dairy-Free: Use non-dairy milk such as almond milk or coconut milk and swap the butter for coconut oil.

To Make it Egg-Free: Swap the egg for a flax egg.

Rolled oats, cinnamon, baking powder, and salt in a white bowl.
Batter for baked oatmeal in a white bowl.

How to Make Berry Baked Oatmeal

Baked oatmeal is very simple to make, here’s what you’ll do:

  1. Combine the dry ingredients. Begin by mixing the rolled oats, cinnamon, baking soda, and salt in a large bowl.
  2. Add the wet ingredients. In a separate mixing bowl, combine the melted butter, maple syrup, egg, vanilla extract, and milk and whisk until well combined.
  3. Mix the batter. Add the wet ingredients to the dry ingredients and fold gently to combine.
  4. Add to a baking dish. Transfer the batter to a greased baking dish.
  5. Add the berries. Sprinkle the berries on top of the oat mixture.
  6. Bake. Add the baking dish to the oven to bake until golden brown.
  7. Cool and enjoy! Once cooked, allow the baked oatmeal to cool slightly and then serve with toppings of your choice.

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

Wet baked oatmeal batter in a baking dish.
Berry baked baked oatmeal in a white baking dish ready for the oven.

Best Toppings for Baked Oatmeal

This berry baked oatmeal is delicious on its own, but you can customize it to your liking with a wide variety of toppings. Here are some suggested toppings for baked oatmeal:

  • Yogurt
  • Greek Yogurt
  • Skyr
  • Milk
  • Cream
  • Whipped cream
  • Berries
  • Banana
  • Maple Syrup
  • Honey
  • Peanut butter
  • Almond butter
  • Chopped nuts, such as pecans, walnuts, or almonds

I like to serve my baked oatmeal with a big dollop of Greek yogurt for a boost of protein and an extra drizzle of maple syrup for a little more sweetness, but feel free to serve it with any toppings you like!

Red’s Nutrition Tip

This berry baked oatmeal recipe is very healthy, however, it’s not particularly high in protein. In order to ensure you are reaching your optimal daily protein intake, I recommend serving it with an additional source of protein such as Greek yogurt or skyr, or a side of cottage cheese or hard-boiled eggs.

Cooked berry baked oatmeal in a baking dish.

What to Serve with Baked Oatmeal

Baked oatmeal is a hearty, healthy, and filling dish that can be enjoyed on its own, however, if you’d like to serve it as a part of a larger breakfast or brunch spread, baked oatmeal can be served with:

Overhead photo of baked oatmeal.

FAQs

Is baked oats actually healthy?

Yes, baked oats are a healthy breakfast choice. Baked oats are made of oats, which are whole grains rich in fiber, vitamins, and minerals. When paired with fruit and a source of protein, baked oats can be a healthy and balanced meal.

Is baked oatmeal high in carbs?

Baked oatmeal is high in carbs given the primary ingredient is rolled oats, which is a source of carbohydrates. However, oats are a source of complex carbohydrates and are high in fiber, which helps to balance blood sugar, aid in digestion, and increase levels of satiety.

Why are my baked oats mushy?

The most common reason for baked oats being mushy is undercooking. Fully cooked oatmeal should be brown on top and around the edges. To ensure your baked oats are not soggy or mushy, check for doneness by inserting a knife into the center of the baked oatmeal to see if has set. If the knife comes out clean, they’re done, if the knife comes out wet, it needs more time in the oven.

Can I eat baked oats as a snack?

Absolutely. Baked oatmeal is a healthy snack on its own or paired with a source of protein and fruit for a healthy sweet snack.

Close up of baked berry oatmeal with yogurt, maple syrup, almonds, and fresh berries.

Storage + Reheating

To Store: Allow the baked oatmeal to cool completely and then cover with aluminum foil or plastic wrap or transfer it to an airtight container and store in the fridge for up to 5 days.

To Freeze: Once cooled, baked oatmeal can be frozen for up to 3 months. To freeze whole, cover the baking dish with plastic wrap and/or aluminum foil and then place the entire baking dish in a freezer-safe bag. To freeze leftovers or individual portions, transfer the baked oatmeal to an airtight container and place it in the freezer.

To Reheat: To reheat the baked oatmeal whole, allow it to thaw completely, and then cover the baking dish with aluminum foil and warm it in the oven at 350°F for 10-15 minutes. To reheat individual portions, place a thawed portion in an oven-proof baking dish in the oven for 5-10 minutes or in the microwave in a microwave-safe dish for 1-2 minutes.

More Baked Oatmeal Recipes:

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Slice of berry baked oatmeal on a white plate with yogurt, maple syrup, and chopped almonds on top.

Berry Baked Oatmeal

Author: Stephanie Kay

This recipe calls for a combination of strawberries, blueberries, raspberries, and blackberries for this mixed berry baked oatmeal, but feel free to use any combination of berries you like.

  • Author: Stephanie Kay
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 6 servings 1x
  • Category: Breakfast
  • Method: Baked
  • Cuisine: American
Print Recipe
Units Scale

Ingredients

  • 2 1/2 cups rolled oats
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/3 cup maple syrup
  • 2 tablespoons butter, melted
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 1/2 cups milk
  • 2 cups mixed berries, fresh or frozen

Instructions

  1. Preheat the oven to 375°F and grease a 9×9 baking dish.
  2. In a large bowl, combine all of the dry ingredients; rolled oats, cinnamon, baking powder, and salt, and stir to combine, then set aside.
  3. In a small mixing bowl, combine all of the wet ingredients; maple syrup, melted butter, egg, vanilla extract, and milk, and then whisk until well combined.
  4. Add the wet mixture to the large bowl with the dry mixture and stir until well combined.
  5. Transfer the mixture to the baking dish, spreading it out evenly, and then scatter the berries in the baking dish, pressing them down slightly to submerge them in the batter and ensuring they are evenly distributed. (If using frozen strawberries, cut them in half lengthwise to ensure they cook more evenly.)
  6. Transfer the baking dish to the oven and bake for 35-40 minutes until the top is golden brown.
  7. Once baked, remove the oatmeal from the oven and allow to cool for 5-10 minutes to set. Then slice and serve with toppings of your choice.
  8. Leftovers can be stored in an airtight container in the fridge for up to 5 days or in the freezer for 3 months.

Nutrition

  • Serving Size: 1 serving
  • Calories: 319 calories
  • Sugar: 19 grams
  • Fat: 7 grams
  • Carbohydrates: 49 grams
  • Fiber: 6 grams
  • Protein: 10 grams

Keywords: berry oatmeal bake

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Types of Carbohydrates

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Carbohydrates, or “carbs”, have a bad rap. They have been demonized for years, we’ve been told to limit them in our diets, and they’ve been labeled as the enemy. As it turns out, they are not the demons they have been made out to be, and learning how to incorporate the various types of carbohydrates into a healthy diet is beneficial for our overall health.

Examples of types of carbohydrates

What are Carbohydrates?

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

From a structural perspective, carbohydrates are classified into simple and complex carbohydrates. Simple carbohydrates consist of single and double monosaccharide (sugar molecules) units, while complex carbohydrates consist of short and long chains of monosaccharide units. The exact structure of carbohydrates found in food and drinks determines what types of carbohydrates it contains.

What are the 3 types of carbohydrates?

There are 3 main types of carbohydrates:

  • Sugars
  • Starches
  • Fibers

Sugars are classified as simple carbohydrates, given they are single or double units of sugar molecules, while starches and fibers are classified as complex carbohydrates, as they are made up of long chains of sugar molecules. Most foods contain multiple types of carbohydrates.

Infographic on the types of carbohydrates; simple, complex, sugars, starches, and fibers

Sugars

Sugars are the most basic forms of carbohydrates. Sugars are made up of monosaccharides (glucose, fructose, and galactose) and disaccharides (sucrose, maltose, and lactose). The simplest form of sugar is glucose, which is the body’s primary source of energy. Due to their simple structure, sugars are easily and quickly digested by the body. Sugars are naturally present in many whole foods, including fruits, vegetables, and dairy, and can also be found in refined formats in processed foods. Sources of sugars include:

  • Fruits
  • Fruit juice
  • Vegetables
  • Honey
  • Maple syrup
  • Dairy products
  • Sugar (white sugar, brown sugar, cane sugar, coconut sugar, etc.)
  • Candy
  • Soda

While both whole foods and processed foods contain sugar, the natural sugars found in whole foods, such as fruits, vegetables, and dairy, are found in the presence of fiber, protein, and/or micronutrients, while the sugars found in ultra-processed foods are added sugars, which contain little to no nutritional value. Therefore, the sugars found in whole foods have a much greater nutrient density than those found in refined carbohydrates.

Starches

Starches are complex carbohydrates, which are made up of long chains of sugar known as polysaccharides, which are the most abundant and relevant to the human diet. Starch is the storage form of carbohydrate in plants and the body breaks down starches into glucose, which is used for energy. A special form of starch, known as resistant starch, has been shown to be particularly valuable for digestion and gut health (2). Starches are primarily found in whole grains, grain products, legumes, and root vegetables. Sources of starches include:

  • Oats
  • Rice
  • Brown Rice
  • Corn
  • Peas
  • Beans
  • Lentils
  • Potatoes
  • Sweet potatoes
  • Squash
  • Grain products (cereal, pasta, etc.)

Compared to sugars, starches take longer to digest and, therefore, their energy release is slower, however, the more refined a starch is, the more quickly it is digested and the more potential to spike blood sugar. For instance, while wheat berries and wheat flour are both sources of starch, refined wheat flour contains far less fiber than wheat berries, the whole grain form of wheat.

Fibers

Fibers are also a form of complex carbohydrates and are plant-based compounds that include a wide range of non-starchy polysaccharides that are not fully digested by the human gut. Types of dietary fiber include beta-glucan, cellulose, hemicellulose, gums, pectin, and mucilage. Sources of fibers include:

  • Fruits
  • Vegetables
  • Whole grains
  • Beans
  • Lentils
  • Nuts
  • Seeds

Fiber has been shown to lower all-cause and cardiovascular-related mortality and reduce the incidence of coronary heart disease, type 2 diabetes, and colorectal cancer (3). Moreover, high-fiber diets have been shown to promote greater weight loss and dietary adherence independently of macronutrient and calorie intake (4). Learning how to eat more fiber is highly beneficial for overall health.

Sugar vs. Starch vs. Fiber

While there are 3 primary types of carbohydrates, it is important to understand that almost all carbohydrate-containing foods, especially whole foods, contain multiple types. Carbohydrate-containing foods are simply classified by the type of carbohydrate they contain most. Here is a comparison of the sugar, starch, and fiber content in an apple, oats, and kale (5, 6, 7).

Infographic comparing content of sugar, starch, and fiber in apples, oats, and kale
Type of Carbohydrate (per 100 grams)AppleOatsKale
Sugars11.8 grams0.9 grams0.5 grams
Starch0.9 grams46.6 grams0.1 grams
Fiber2.1 grams10.1 grams3.8 grams
Total Carbohydrates14.8 grams67.7 grams4.4 grams

How many calories are in carbohydrates?

Carbohydrates in the form of sugar and starch provide 4 calories per gram, while fibers contain an average of 2 calories per gram (8).

What are total carbohydrates?

Total carbohydrates include all three types of carbohydrates: sugar, starch, and fiber. On a nutrition facts label, total carbohydrates are listed with a breakdown of sugar and fiber. Although starch is not listed, it can be calculated by subtracting the number of grams of sugar and fiber from the total grams of carbohydrates.

How to calculate total carbohydrates, sugar, starch, and fiber on a nutrition facts label

What are net carbs?

Net carbohydrates, or “net carbs”, is the total amount of carbohydrates minus the amount of dietary fiber and or sugar alcohols found in food. While the term does not have an official scientific definition, net carbs are calculated based on the assumption that are not absorbed or metabolized, however, this is not always true as some forms are still partially digested and provide calories (9).

How many carbohydrates should I eat a day?

There is no one-size-fits-all solution when it comes to carbohydrate intake. The optimal amount of carbohydrates an individual should consume is dependent upon their age, sex, activity level, and goals. While dietary guidelines recommended a dietary fiber intake of 14 grams for every 1,000 calories per day, or, about 25 grams for women and 38 grams for men each day, there is no specific recommendation for total carbohydrate intake (10). On average, individuals should aim to consume 45 – 65% of total calories from carbohydrates.

Is a low-carb diet safe and healthy?

Low-carb diets are considered safe and healthy as long as they contain a wide variety of nutrient-dense, unprocessed, whole foods. Due to a process called gluconeogenesis, where the liver can convert non-carbohydrate substrates to glucose, the body can produce enough glucose to support essential body functions. Generally speaking, if an individual is consuming adequate calories, protein, fiber, vitamins, and minerals, low-carb diets are generally safe to consume. Although, individuals with specific health and performance goals, such as athletes and individuals looking to build muscle, can benefit from a higher carbohydrate intake (11, 12, 13). It is best to work with a registered dietician or certified nutrition coach if you are unsure.

What types of carbohydrates are healthiest?

The healthiest sources of carbohydrates are unprocessed, whole foods carbohydrates – fruits, vegetables, root vegetables, whole grains, beans, and lentils. By consuming most of your carbohydrates from whole foods, you can ensure that you are consuming nutrient-dense foods rich in vitamins and minerals, as well as supporting adequate fiber intake.

Which types of carbohydrates should I eat?

Here are some simple tips to keep in mind when it comes to what types of carbohydrates to consume:

  • Aim to consume more natural sugars (e.g. fruit) than refined sugars (e.g. white sugar).
  • Aim to consume more whole grains (e.g. oats) than grain products (e.g. pastries).
  • Aim to consume a source of starch (e.g. rice, potato, sweet potato, beans, lentils, etc.) and fiber (e.g. fruit or vegetable) at every meal.

The Bottom Line

Carbohydrates are classified by their structure and the 3 primary types of carbohydrates are sugars, starches, and fibers. Sugars are found in fruits, vegetables, and dairy products, starches are found in whole grains, legumes, and root vegetables, and fibers are found in fruits, vegetables, grains, beans, and lentils. Carbohydrates are also found in processed foods, such as baked goods, candy, and soda, however, it is best to consume whole-food carbohydrate sources as they are more nutrient dense and can better support overall health.

Lentil Tacos

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Turn taco night into a plant-based feast with these lentil tacos! Filled with a quick and easy homemade lentil taco meat, these tacos are packed full of vegetarian protein and fiber, without forgoing flavor.

Overhead shot of lentil tacos on parchment paper topped with shredded lettuce, purple cabbage, avocado, sour cream, tomatoes, cheese, and wedges of lime.

Whether you’re celebrating Taco Tuesdays or looking to add more plant-based and vegan recipes to your repertoire, this 30-minute lentil tacos recipe is a delicious and nutritious way to try something new. In fact, the lentil mixture is so flavorful that I’m willing to bet even the biggest meat lovers in the family will enjoy it.

Not to mention, this lentil taco meat makes great leftovers and works equally well as a salad topping! Just add it to your favorite taco salad to create a well-balanced meal for lunch or dinner the next day.

Ingredients for lentil taco meat: brown lentils, homemade taco seasoning, tortillas, avocado, limes, and cilantro.

Ingredients for Lentil Tacos

You’ll need the following ingredients to make lentil taco meat:

  • Lentils: You can use brown or green lentils in this recipe, I do not recommend using red lentils are they become too mushy once cooked.
  • Onion: To flavor the lentil taco meat.
  • Tomato Paste: To season and thicken the lentil mixture a little.
  • Taco Seasoning: The recipe calls for a mixture of chili powder, cumin, oregano, garlic powder, and salt to season the taco “meat”, however, you can use a package of taco seasoning if you like.

In addition to the above, you’ll also need flour or corn tortillas and toppings of your choice.

Dietary Adaptions

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

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

Lentil taco meat in a cast iron skillet with a wooden spoon.

How to Make Lentil Tacos

Lentil taco meat is very easy to make, here’s what you’ll do:

  1. Cook the lentils. Boil the lentils in a pot of well-salted boiling water until tender, but not mushy, and then drain off any excess water. If you’d prefer to use canned lentils, you can skip this step.
  2. Sauté the onion. While the lentils are cooking, sauté the onion in olive oil in a pan on medium-high heat.
  3. Add lentils to the pan. Add the cooked and drained lentils to the pan with the sautéed onion.
  4. Add the spices. Add the chili powder, cumin, oregano, garlic powder, and salt to the pan, and stir to coat the lentils.
  5. Add the tomato paste. Add the tomato paste to the pan, stirring to ensure it’s well incorporated with the lentil mixture.
  6. Assemble the tacos. Once the lentil taco mixture is cooked, assemble the tacos with toppings of your choice.

Pro Tip: For extra flavor, cook the lentils in vegetable broth instead of water.

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

Red’s Nutrition Tip

Compared to other vegetarian protein sources, lentils are one of the most protein-dense plant-based foods. While they are primarily a source of carbohydrates, containing more than double the number of carbohydrates than protein, they contain more protein per serving than beans, grains, nuts, and seeds, which makes them the perfect filling for these tacos.

Close up of lentil taco meat in a tortilla with toppings.

Best Toppings for Lentil Tacos

These lentil tacos pair well with all traditional taco toppings, so feel free to use any toppings you like. Suggested toppings include:

  • Shredded lettuce
  • Shredded cabbage
  • Chopped tomatoes
  • Pickled red onion
  • Sliced jalapeños
  • Cilantro
  • Salsa
  • Pico de gallo
  • Cheese
  • Guacamole
  • Sour cream
  • Hot sauce

I opted to top my tacos with shredded lettuce and red cabbage, sliced tomatoes, mashed avocado, sour cream, and a little sprinkle of cotija cheese.

FAQs

Which lentils are best for tacos?

Brown and green lentils will work best in taco meat as they have a sturdier and heartier texture than other lentils when cooked.

Can I use lentils in place of ground beef?

Lentils are a good replacement for ground beef in tacos, as well as burgers, meatballs, lasagna, meatloaf, shepherd’s pie, and meat sauces such as bolognese.

How much lentils to replace meat?

You can replace 1 pound of ground beef with 1 cup of uncooked lentils, just be sure to cook the lentils before adding them to a recipe.

Can I use canned lentils?

Yes, you can replace the 1 cup of dry lentils in this recipe with two 14-ounce cans of cooked lentils. Ensure that the lentils are strained and rinsed before adding them to the recipe.

Side view of vegan lentil tacos.

Storage + Reheating

To Refrigerate: Allow the lentil taco meat to cool completely and then store it in an airtight container in the fridge for up to 5-7 days.

To Freeze: Once cooled, the lentil taco meat can be stored in an airtight container in the freezer for up to 6 months.

To Reheat: Once thawed, the lentil taco mixture can be reheated in a pan on medium heat for 5-10 minutes or in the microwave for 2-3 minutes.

More Brown Lentil Recipes:

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Overhead shot of lentil tacos on parchment paper topped with shredded lettuce, purple cabbage, avocado, sour cream, tomatoes, cheese, and wedges of lime.

Lentil Tacos

Author: Stephanie Kay

These vegan lentil tacos are high in fiber and full of plant-based protein. You can enjoy the taco meat on tortillas or as a topping to a taco salad. 

  • Author: Stephanie Kay
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 8 tacos 1x
  • Category: Mains
  • Method: Stovetop
  • Cuisine: Mexican
  • Diet: Vegan
Print Recipe
Units Scale

Ingredients

  • 1 cup green or brown lentils, dry
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 1 tablespoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon cumin
  • 1 teaspoon salt
  • 1/4 cup tomato paste
  • 8 tortillas
  • Toppings of your choice

Instructions

  1. In a small container or bowl, combine the chili powder, garlic powder, oregano, cumin, and salt, and set aside.
  2. Bring a large pot of salted water to a boil, add lentils, and cook for 13-15 minutes until tender. You want the lentils to be fully cooked but not mushy. Once cooked, drain the lentil in a mesh colander or sieve to remove excess water.
  3. While the lentils are cooking, warm the olive oil in a large skillet or pan over medium-high heat, then add diced onion and cook for 3-5 minutes until tender.
  4. Reduce the heat to low-medium, add the drained lentils and spice mixture to the pan with the onion, and stir to combine.
  5. Add the tomato paste and 2 tablespoons of water (plus more as needed), stirring again until everything is well combined. Then simmer the mixture for a final 2-3 minutes, until the mixture is smooth and thickened and all of the water has been absorbed. Taste and adjust seasoning as needed.
  6. Once the lentil mixture is cooked, assemble the lentil taco filling in tortillas with toppings of your choice.

Notes

If using corn tortillas, it is best to warm them in a pan or cast-iron skillet for 15-30 seconds per side before serving.

Nutrition

  • Serving Size: 2 tacos (no toppings)
  • Calories: 378 calories
  • Sugar: 4 grams
  • Fat: 8 grams
  • Carbohydrates: 62 grams
  • Fiber: 7 grams
  • Protein: 18 grams

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Salmon Burgers

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These salmon burgers are the perfect addition to any summer BBQ! Made with fresh salmon and topped with a creamy yogurt dill sauce, these burgers are moist and tender and a healthy high-protein meal the whole family is sure to love.

Salmon burgers topped with dill sauce, cucumber, and watercress, sitting on a wood cutting board on a white background.

If you like seafood and you like burgers, you’re going to love these grilled salmon burgers! They’re moist, full of flavor and, the best part is, they are incredibly easy to make. In a few simple steps, you can create delicious salmon patties that you can enjoy on a burger bun or on top of your favorite salad for a healthy lunch or dinner.

Ingredients for salmon burgers: fresh salmon, breadcrumbs, parsley, egg, and lemon.

Ingredients for Salmon Burgers

You’ll need the following ingredients to make the burgers:

  • Salmon: You can use fresh or frozen salmon; just ensure it’s thawed before using.
  • Breadcrumbs: To help bind the burgers and add some texture.
  • Egg: To bind the burgers and add some protein.
  • Parsley: To flavor the burgers, you can use dried or fresh parsley.
  • Green Onion: To add flavor.
  • Dijon Mustard: To help create a crust on the burger patties.
  • Lemon Juice: To add a bit of brightness.
  • Salt and Black Pepper: To season the burgers.

I recommend topping the burgers with dill sauce, for which you’ll need some yogurt, mayonnaise, garlic, dill, lemon, salt, and pepper.

Dietary Adaptions

To Make them Gluten-Free: Use gluten-free breadcrumbs and a gluten-free burger bun.

To Make them Dairy-Free: Omit the dill yogurt sauce topping.

To Make them Egg-Free: Swap the egg for a flax egg.

Salmon burger mixture made of chopped salmon, egg, breadcrumbs, parsley, and mustard in a white bowl.

How to Make Salmon Burgers

Here’s how to make grilled salmon burgers:

  1. Chop the salmon. Begin by chopping the salmon into small pieces.
  2. Add the seasonings. Mix the chopped salmon with the onion, parsley, egg, lemon juice, and mustard, and stir to combine.
  3. Form the patties. Form the chopped salmon mixture into patties.
  4. Grill the burgers. Add the burger patties to the grill and cook until golden brown on each side, roughly 3-4 minutes per side.
  5. Serve as desired. Once grilled, the burgers can be served on a bun with toppings of your choice.

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

Red’s Nutrition Tip

Although burgers are often considered an unhealthy choice, burgers are recipes and the quality of ingredients and composition of a burger determine its healthfulness. Salmon burgers are high in protein and rich in healthy fats, specifically omega-3 fatty acids, and paired with a source of complex carbohydrate and fiber can easily create a balanced meal.

Raw homemade salmon burger patties.

How To Cook Salmon Burgers

On the Grill: Salmon burgers are best cooked on the grill as it allows for the best flavor and texture. Place the burgers on a hot grill and cook for 3-4 minutes per side. The burgers should move easily off the grill, if sticking to the grill cook the burgers for an additional minute or until they comes off easily.

In a Grill Pan: Salmon burgers can be cooked in an oiled grill pan on medium-high heat for 3 to 4 minutes or until cooked through.

In a Pan: Salmon burgers can be cooked in an oiled pan or skillet over medium-high heat for 3-4 minutes per side or until golden brown.

In the Oven: Salmon burgers can be baked in the oven at 400°F on a baking sheet for 10-15, flipping the burger patties halfway through.

How to Know When Salmon Burgers Are Done

Salmon burgers are cooked when the internal temperature reaches 145°F (1). For medium-rare salmon, remove the burgers from the grill when the internal temperature reaches 125°F to 135°F, as the salmon will continue cooking a bit after it comes off the heat but remain tender and moist inside. Use a cooking thermometer to test the internal temperature of your burgers.

Grilled salmon burger patties in a grill pan.

Best Toppings for Salmon Burgers

When it comes to burgers, the topping options are endless, and you can truly customize your burger any way that you like. Here are some of my favorite toppings:

  • Cucumber
  • Red Onion
  • Avocado
  • Tomatoes
  • Lettuce
  • Arugula
  • Watercress
  • Coleslaw
  • Dill Sauce
  • Tartar Sauce
  • Garlic Aioli
  • Spicy Mayo
  • Pesto

I served my burgers on a brioche bun with yogurt sauce, sliced cucumber, and watercress because I thought it was a nice combination of summer flavors, however, you can certainly go more of the classic topping route if you prefer.

FAQs

Do you put cheese on a salmon burger?

While not all cheeses work well, salmon burgers pair well with herb Havarti cheese, feta cheese, cream cheese, and goat cheese.

What is the white stuff on salmon burgers?

The white stuff on salmon burgers is called albumin; a natural protein found in raw salmon that pushes to the surface when exposed to heat. While it may be unappealing to some, it’s harmless and can be removed if needed.

What can I do with leftover salmon burgers?

Leftover salmon burgers work well as a protein topping for salad, can be used in sandwiches or wraps, and pair well with a fried egg and a side of toast for a filling breakfast.

What is the difference between salmon patties and salmon burgers?

Salmon burgers are hamburger-style patties made with fresh salmon and seasonings, typically served on a burger bun. Salmon patties are croquettes typically made from canned salmon, chopped peppers, eggs, and breadcrumbs.

A salmon burger with dill sauce on a brioche bun with yogurt sauce.

Storage + Reheating

To Refrigerate: Allow the burger patties to cool completely and then store them in an airtight container in the refrigerator for 3 to 4 days.

To Freeze: Once cooled, the burger patties can be stored in an airtight container in the freezer for up to 3 months.

To Reheat: Salmon burger patties can be reheated in the oven at 400°F on a baking sheet lined with parchment paper for 5 minutes or in the microwave for 1-2 minutes.

More Salmon Recipes:

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Salmon burgers topped with dill sauce, cucumber, and watercress, sitting on a wood cutting board on a white background.

Salmon Burgers

Author: Stephanie Kay

Made with fresh salmon and dill yogurt sauce topped onto a brioche bun, these healthy grilled salmon burgers are a delicious and nutritious high-protein dinner idea.

  • Author: Stephanie Kay
  • Prep Time: 15 minutes
  • Cook Time: 8 minutes
  • Total Time: 23 minutes
  • Yield: 4 burgers 1x
  • Category: Main
  • Method: Grilled
Print Recipe
Units Scale

Ingredients

Salmon Burgers:

  • 1 pound salmon
  • 1 green onion, finely chopped
  • 1/3 cup breadcrumbs
  • 1 egg
  • 1 tablespoon Dijon mustard
  • 1 tablespoon dried parsley
  • 1/2 lemon, juiced
  • Salt
  • Black pepper

Dill Sauce:

  • 1/3 cup plain yogurt or Greek yogurt
  • 1 tablespoon mayonnaise
  • 1 teaspoon dried dill
  • 1/2 clove garlic, grated (optional)
  • 1/2 lemon, juiced
  • Salt
  • Black pepper

To Serve:

  • 4 brioche buns
  • 1/2 English cucumber, sliced into ribbons
  • 2 cups watercress or arugula

Instructions

  1. Remove the skin from the salmon and cut it into large cubes or chunks. In a food processor or on a cutting board with a large knife, pulse or chop the salmon very finely until it looks like ground meat. Be careful not to over-blend it, you want the pieces to be small, but you still want some chunks of salmon in there.
  2. Transfer salmon mixture to a large bowl, add green onion, breadcrumbs, egg, Dijon mustard, lemon juice, and parsley, and using a spoon or spatula, mix until well combined.
  3. Once mixed, divide the salmon mixture into 4 equal-sized burger patties, and season both sides with salt and black pepper.
  4. Heat a grill or grill pan to medium-high heat, add salmon burgers to the grill, and cook for 3-4 minutes on one side, flip and cook for an additional 2-3 minutes on the other side until golden brown.
  5. While the burgers are cooking, make the dill sauce; in a small bowl, combine the yogurt, mayonnaise, dill, garlic, and lemon juice and whisk to combine. Season with salt and pepper to taste and set aside.
  6. If you’d like to toast the burger buns, add the buns to the grill for 1 minute or until golden brown, or place them in the oven on broil for 1-2 minutes until golden.
  7. Once cooked, remove the patties from the grill and assemble the burgers. Spread a spoonful of the dill yogurt sauce on the bottom of a brioche bun, top with a salmon burger patty, sliced cucumber, and a handful of watercress or arugula.
  8. The burgers can be served immediately, and any leftover salmon burger patties can be stored in an airtight container in the fridge for 3-4 days or freezer for up to 3 months.

Nutrition

  • Serving Size: 1 burger patty
  • Calories: 208 calories
  • Sugar: 1 gram
  • Fat: 7 grams
  • Carbohydrates: 7 grams
  • Fiber: 1 gram
  • Protein: 28 grams

Keywords: grilled salmon burgers

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About Stephanie

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

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