Stephanie Kay Nutrition

Stephanie Kay Nutrition

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Chicken Tikka Masala

Published on June 4, 2018 by Stephanie Kay

Chicken Tikka Masala

This easy chicken tikka masala recipe is a one-pan dish that is ready in 30 minutes making it a great weeknight meal! Made with fragrant spices, and tender chicken in a rich and creamy broth, this recipe is sure to please a crowd.

Easy Chicken Tikka Masala

Ok, if I’m being honest, I had to bend the chicken tikka masala rules a little bit to create this particular recipe. I really wanted to create a recipe that was quick to prepare as a weeknight meal, so I had to forgo some of the traditional cooking methods to create this recipe. Traditional chicken tikka masala is made by marinating pieces of chicken in a yogurt and spice mixture for several hours before cooking, however, to ensure this recipe was ready in under 30 minutes I had to skip that particular step. Instead, I opted to season the chicken directly in the pan and allow it to cook in the creamy sauce, but I promise it doesn’t compromise the flavor!

This easy chicken tikka masala is great on its own or can be served with a side of rice (or cauliflower rice if you are looking to keep things light), and also stores really well in the fridge or freezer for days and weeks to come.

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Easy Chicken Tikka Masala

Chicken Tikka Masala

Author: Stephanie Kay

This easy chicken tikka masala can be served on its own or with a side of rice or naan bread. If you don’t have chicken breasts, chicken thighs would work equally well in this recipe while adding a little extra flavour.

  • Author: Stephanie Kay
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Category: Mains
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Ingredients

  • 2 chicken breasts, diced
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 1 red bell pepper, diced
  • 3 cloves garlic, minced
  • 1/2" fresh ginger, grated
  • 2 teaspoons ground turmeric
  • 1 teaspoon garam masala
  • 1 teaspoon coriander
  • 1 teaspoon cumin
  • 1/2 teaspoon sea salt
  • 400g can crushed tomatoes
  • 1/3 cup heavy cream
  • 1/4 cup water
  • Fresh coriander, to serve
  • Yogurt, to serve

Instructions

  1. Heat oil in a large skillet on medium heat. Add the onions and red bell pepper and allow to cook 3-4 minutes until tender.
  2. Add diced chicken, stir to coat in the onion mixture and allow to cook for 4-5 minutes until chicken mostly cooked but not completely.
  3. Add garlic, ginger, turmeric, garam masala, coriander, cumin and sea salt, stir to coat the chicken and vegetable mixture, and allow to cook for an additional 1-2 minutes until fragrant.
  4. Pour in water and use a spoon or spatula to scrape up any tasty bits from the bottom of the pan.
  5. Add crushed tomatoes and stir until well incorporated with the chicken. Reduce heat to a simmer, cover and allow to cook for 15 minutes.
  6. Pour in heavy cream, stir to combine, leave uncovered and simmer for an additional 5 minutes.
  7. Once cooked, remove from heat and allow to cool slightly before serving. Season to taste with salt and pepper.
  8. Serve with a sprinkle of coriander, dollop of yogurt and rice if desired.
  9. Enjoy!

Nutrition

  • Serving Size: 1 serving
  • Calories: 226 calories
  • Sugar: 6 grams
  • Fat: 10 grams
  • Carbohydrates: 13 grams
  • Fiber: 3 grams
  • Protein: 22 grams

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10 Signs You Have Leaky Gut

Published on May 31, 2018 by Stephanie Kay

The gut is the gateway to our health; if your gut is healthy chances are you are too. In fact, our gut is where 75% of your immune system lives and where over 80% of your serotonin, the primary neurotransmitter responsible for your mood, is produced. It is said that the health of our gut impacts everything from hormonal issues to joint pain and seasonal allergies, and there is a commonly overlooked condition called ‘leaky gut’ that is linked to a whole host of health issues that can be improved if treated. Fortunately, leaky gut can be addressed and improved, the first step is merely to identify it, so here are 10 common signs of leaky gut.

10 Signs of Leaky Gut

What is leaky gut?

Leaky gut, also known as intestinal permeability, is a condition that increases the permeability of the intestinal barrier. Think of your gut as a sponge that is designed to allow nutrients and water into your body, while keeping toxins and antigens out. This sponge is made of tight junctions that are only large enough to allow the required nutrients into the bloodstream and keep foreign invaders out.

However, certain factors can cause these tight junctions to become impaired and enlarged, which leads the intestine to become more permeable. When this happens toxins, microbes, and undigested food particles that should not fit through the barrier are able to escape the intestines and pass into the bloodstream. Because 75% of your immune system is located around your gut, and it is designed to protect you, your immune system marks these particles are “foreign invaders” and responds to attack them. When this occurs, the response of the immune system can present in the body in many different ways.

What causes leaky gut?

As I mentioned in my previous post, many aspects of modern lifestyle and the standard North American diet can negatively impact your gut health and microbiome. Some of the most common include:

  • Diet high in refined sugar and refined carbohydrates
  • Diet high in processed foods and additives
  • Diet low in fermentable fiber
  • Long-term use of antibiotics or birth control
  • Lifestyle with chronic stress

While leaky gut and poor gut flora may manifest as digestive trouble, in many people it does not.  In fact, you do not need to have digestive symptoms for your gut health to negatively impact you. Instead, leaky gut can manifest in many different ways:

10 Signs of Leaky Gut

Here are some of the top signs you may be experiencing leaky gut.

1. Food Sensitivities

Notice certain foods that used to agree with you no longer do? Unfortunately, leaky gut and food intolerances are so tightly connected that one tends to affect the other because it is often the same foods that you are reacting to that are causing the increased permeability. As undigested food particles pass through the intestinal barrier the immune system will often react to defend against them, so foods you previously tolerated can all of the sudden become intolerable as the body is now fighting against them every time they show up. Grains, gluten, dairy, and soy are some of the worst offenders.

2. Digestive Issues such as IBS, Chronic Bloating, and Gas

The link here is quite clear as these symptoms are appearing directly in the gut. The term irritable bowel syndrome (IBS) was often given as a label to address symptoms in the gut, however, it is now rather widely accepted that if you have IBS you have leaky gut.

3. Skin Issues such as Acne, Psoriasis, or Eczema

The skin is a barrier system for our body and is a representation of your health on the inside of your body. As inflammation in the gut increases symptoms can present externally on the skin. Although these symptoms are often treated topically with creams and lotions, the root cause of these symptoms is located in the gut, and therefore treating leaky gut can help to alleviate symptoms such as acne, psoriasis and eczema.

4. Excessive Chronic Fatigue

Gut health and energy levels are tightly linked together. Given our gut is our ‘second brain’, what impacts our gut health will in turn impact our mental state. When you have leaky gut it is like having tiny holes in your intestinal lining. Undigested food particles travel through these ‘holes’ and into the bloodstream where it triggers the immune system to try and protect you by launching an attack on particles that shouldn’t be there. This process results in the release of many inflammatory messengers, notably cytokines, that are directly associated with fatigue.

5. Auto-Immune Conditions

The first thing to understand about autoimmune diseases is that they are diseases of the immune system. The second thing to understand is that 75% of your immune system is located in your gut. When you have leaky gut, food particles, toxins and bacteria are able to enter your bloodstream and your immune system marks them as dangerous invaders and creates inflammation to get rid of them. As more and more particles enter your bloodstream, your immune system becomes stressed and is less accurate with its identification. Your immune system will continue to make antibodies against items in the bloodstream, however many of these foreign invaders can look similar to your own cells, and, therefore, your body will begin to attack them. The autoimmune diseases that manifest are determined by which tissues are being attacked; if it’s the joints, rheumatoid arthritis may develop; if it’s the thyroid gland, the result could be Hashimoto’s or Grave’s; if it’s the gut lining itself, Crohn’s or colitis could develop.

6. Chronic Joint Pain

Aching knees? Sore back? You might be surprised to learn that joint pain may actually be linked to leaky gut. As the permeability of the gut increases so does the production of antibodies in the bloodstream to help protect the body from “foreign invaders” or antigens. However, when an antibody binds with an antigen, an immune complex occurs. Therefore, a persistent leaky gut increases the number of immune complexes which circulate in the body and deposit into various tissues and organs including skeletal muscles and joints. This increase in inflammation can therefore lead to aching joints and pain.

7. Seasonal Allergies

Since an allergy is the result of your immune system overreacting, a persistent leaky gut can exacerbate the problem and worsens seasonal allergy symptoms. When your gut is comprised, your immune system is comprised as well, so leaky gut can worsen seasonal allergies as well as create new ones.

8. Mood Imbalances

Given over  80% of your serotonin (mood-boosting neurotransmitter) is housed in your gut, it is no wonder we call the gut the second brain. The intestinal wall of the gut contains a network of nerve fibers and neuron cell bodies that are influenced by signals from the brain, so what happens in your gut will directly affect your brain and vice versa. So one’s mood, in addition to symptoms such as depression and anxiety, has been shown to be affected by leaky gut.

9. Brain Fog or Lack of Concentration

In addition to mood, cognitive function is also linked to leaky gut. Some of the most common signs include increased confusion, an inability to focus, poor memory, or lack of mental clarity. The gut-brain axis exists between the gut and the brain and is dependent on the health of your gut and gut bacteria.

10. Hormonal Imbalances or PCOS

Hormonal imbalances such as PCOS are associated with chronic low-grade inflammation which is known to impact on insulin resistance and weight gain. However, it is the gut flora in the body that help to mitigate this inflammatory process and studies have shown that women with PCOS have a disrupted microbiome. Although it is unclear if leaky gut is the cause or the symptom, it is clear that it is part of the vicious cycle and only worsens the symptoms. If you have a disrupted microbiome then you are more likely to develop PCOS, and the excess androgens in PCOS can cause the microbiome to become worse.

Read part 1 and part 3 of my overview on gut health and learn how to heal leaky gut.

Part 1: Why Your Gut is the Key to Your Health

Part 3: How to Heal Leaky Gut

Oatmeal Chocolate Chip Cookies

Published on May 28, 2018 by Stephanie Kay

These healthy oatmeal chocolate chip cookies are packed with rolled oats, chocolatey, soft, and chewy, with just the right amount of sugar. In fact, they are so good nobody will even notice they are full of fiber and actually pretty good for them.

Oatmeal Chocolate Chip Cookies

The inspiration for making these cookies was pretty simple – I wanted to eat cookies. There are so many great bakeries in the city of Ottawa, and I certainly indulge in them from time to time, but as a foodie and a health nut I wanted to create a cookie recipe that I could feel good about eating. A couple of weeks ago I did a poll on my Instagram stories and asked you guys what were the most important characteristics of a chocolate chip cookie and the consensus was pretty unanimous: soft, made with oats, and loaded with chocolate. So, voila, oatmeal chocolate chip cookies.

This recipe took me a couple of test batches to nail (sigh), but I feel I’ve finally done it. The recipe calls for chocolate chips, but you could also use chocolate chunks, or a bar of dark chocolate rough chopped (which is why I did). I made my cookies nice and big so the batter made 10 cookies, but you could make them slightly small if you needed more. These healthy oatmeal chocolate chip cookies also store really well in the freezer so you will have sweet treats for days to come.

More Healthy Cookie Recipes:

  • Salted Dark Chocolate Cookies
  • Ginger Molasses Cookies
  • Apricot Pistachio Oatmeal Cookies
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Oatmeal Chocolate Chip Cookies

Oatmeal Chocolate Chip Cookies

Author: Stephanie Kay

These oatmeal chocolate chip cookies can be made with chocolate chips or chocolate chunks (like I did), just be sure to keep the chocolate over 70% cocoa content for the best health benefits.

  • Author: Stephanie Kay
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 12 cookies 1x
  • Category: Cookie
  • Method: Baked
  • Cuisine: American
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Ingredients

  • 1 1/4 cups rolled oats
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup brown sugar
  • 1/4 cup white sugar
  • 1/2 cup butter, melted
  • 1 egg, whisked
  • 1 teaspoon vanilla extract
  • 1 cup chocolate chips, dark or semi-sweet

Instructions

  1. Preheat the oven to 350°F.
  2. In a small saucepan (or the microwave), heat the butter until melted and set aside.
  3. In a medium bowl, combine the rolled oats, flour, baking soda, and salt.
  4. In a large bowl, add the brown sugar, white sugar, and melted butter and whisk to combine. Then add the whisked eggs and vanilla extract and mix until well incorporated.
  5. Add the dry ingredients to the wet ingredients and mix until well combined. Add the chocolate chips and fold gently into the mixture until well incorporated. Once mixed, place the bowl of dough in the fridge for 15 minutes.
  6. Once the dough has set, using a 1-ounce cookie scoop, or 1 1/2 tablespoons of dough, roll the dough into balls and place them onto the baking sheet, leaving roughly 2 inches between them. You should be able to easily fit 6 cookies on the baking sheet at a time.
  7. Transfer the cookies to the oven to bake for 10-12 minutes, until baked on the bottom and edges are golden brown.
  8. Once baked, remove the cookies from the oven and allow them to cool for 5 minutes on the baking sheet before transferring them to a wire rack to cool completely.
  9. Once cooled, the cookies can be stored in an air-tight container for up to 5 days or frozen for up to 3 months.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 292 calories
  • Sugar: 23 grams
  • Fat: 14 grams
  • Carbohydrates: 39 grams
  • Fiber: 2 grams
  • Protein: 4 grams

Did you make this recipe?

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What are refined carbs?

Published on May 24, 2018 by Stephanie Kay

Confused about carbs? You’re definitely not alone. While some carbs are nutrient-dense and very good for you, others are less-than-ideal options and contain very little nutritional value. So, let’s discuss carbs and discover what refined carbs actually are and why you should eat them but limit them overall in a healthy diet.

What are refined carbs anyway?

 

When people hear the term carbs they often think of items like potatoes, rice, pasta, or pastries, but the reality is that ‘carbs’ include a whole lot more than all of that delicious starchy stuff. In fact, the carbohydrate category includes everything from fruit and vegetables, to beans and lentils, to pasta and pastries. Although ‘carbs’ are often demonized, not all carbs are created equal, and rather it is the type of carb, namely refined carbs, that people should be concerned about. So instead of freaking out over any type of carb that lands on your plate, let’s take a look at refined carbs and why they are the ones that we need to be more mindful of.

What are refined carbs?

The term refined carbs refers to carbohydrate-based foods that are no longer present in their natural form. Although they may have been harvested in the fields, the way they have been processed is very far removed from their original format. The term refined carbs specifically refer to grain-based products and/or sources of processed sugar.

Whole grains in their whole format are considered whole foods. However, in this format, whole grains can be difficult to eat and digest, therefore food manufacturers will process the grains to make them more hyper-palatable. In order to do so, whole grains, which contain a bran, endosperm, and germ, are milled and processed to remove the bran and the germ, leaving only the endosperm. It is this specific process that strips the original whole grain of its fiber, vitamins, and minerals, and the remaining portion is known as a refined grain, therefore a refined carb.

In addition to grains, other forms of carbohydrates, such as fruit, can also be processed from their original state into refined carbs. For instance, a piece of fresh fruit, such as an apple, contains fiber and nutrients which help to balance out its natural sugar content, while a processed apple, for instance, apple juice, no longer has fiber, is often devoid of its own nutrients, and therefore merely a source of liquid sugar remains.

Essentially, refined carbohydrates are sources of starch or sugar that do not exist in mother nature. So any form of carbohydrate that is no longer in its whole food format is considered a refined carb.

Sources of Refined Carbs

Most processed foods are considered sources of refined carbohydrates, some of the most common include:

  • Cereal
  • Granola Bars
  • Crackers
  • Cakes
  • Cookies
  • Bagels
  • Donuts
  • Pastries
  • Pizza
  • Pretzels

In addition to grain-based products, other sources of refined carbohydrates include:

  • Fruit Juices
  • Sodas
  • Chocolate Milk
  • Ice Cream
  • Chips
  • Candy
  • White sugar
  • Brown sugar
  • And pretty much any other food with added sugar.

The Problem with Refined Carbs

The major concern with refined carbohydrates is that since most of the nutrients and natural fiber have been removed they act more like sugar in the body and are a source of calories with minimal micronutrients.

Since refined carbs are void of any fiber, they are very quickly absorbed into the bloodstream which can lead to rapid spikes in blood sugar and high insulin levels after meals. The high glycemic load on refined carbs helps to provide a feeling of fullness, but only for the short-term, often lasting just an hour or so. Not only are these foods devoid of their own nutrients, but their lack of effect on satiety often creates a need for over-consumption and excess. Plus, these types of foods are hyper-palatable and very easy to overeat because they do not provide true satiety in the diet.

Sadly, refined carbs make up a very large part of the total carbohydrate intake for many people. For instance, the standard North American diet looks something like; cereal for breakfast, a sandwich for lunch, a granola bar for snacks, and pasta for dinner, which is essentially a diet made up solely of refined carbs. A high intake of refined carbs has been associated with a higher risk of developing a variety of diseases and disorders including obesity, stroke, heart disease, type 2 diabetes, and digestive issues.

Healthier Alternatives

This is not to say that all forms of carbohydrates are bad for you, in fact, quite the opposite; whole-food carbohydrates are incredibly nutrient-dense and provide better satiety. The more you can focus on whole food-based sources of carbohydrates such as vegetables, fruits, beans, lentils, and whole grains the better off you will be. Grains can still be consumed as a part of a healthy diet, but it is important to understand that it is better to focus on whole grains in their whole format than products made out for them. For example, you are better off eating actual rice, oatmeal, and quinoa, over rice cakes, oatmeal cookies, and quinoa crackers. The more you can focus on eating whole grains the more you ensure that they contain the essential fiber, vitamins, and minerals.

Although refined carbs often seem more convenient foods to eat, I assure you real food is too. Opting for carrots over crackers, trail mix over a granola bar, and fruit over cookies are simple whole-food swaps that you can do on a day-to-day basis to help reduce your overall intake of refined carbohydrates.

The Bottom Line

As always, the most important thing to focus on in a healthy diet is whole foods, and refined carbs do not fall into that category. I am by no means suggesting that you can never eat pretzels or crackers again, but rather it is important that you pay attention to the frequency and volume at which you consume them. Do your best to focus on whole food carbohydrates like vegetables, fruits, beans, lentils, and whole grains as much as possible, and leave the refined carbs for special occasions.

Lemon Garlic Roasted Asparagus

Published on May 21, 2018 by Stephanie Kay

Made with only a few simple ingredients, this lemon garlic roasted asparagus is the perfect side dish for any meal! This recipe is pretty simple to whip together and can easily be done in the oven or on the grill in the summertime. If you’ve got a little extra leftover, store it in the fridge and serve it up with some fresh eggs for breakfast, it works really well.

Lemon Garlic Roasted Asparagus

Asparagus is probably one of my favorite side dishes, but only when it’s in season. Although I do buy it at the grocery store from time to time, it can never compete with the freshness and quality of the local seasonal stuff. When in season, asparagus is so fresh it almost has a sweetness to it and works well in everything from salads to side dishes. Plus, it’s a great source of fiber and a delicious way to get more of your daily greens, and this oven-roasted asparagus is a great way to do it.

More Vegetable Side Dishes:

  • BBQ Grilled Vegetables
  • Balsamic Roasted Vegetables
  • Oven-Roasted Broccoli 
  • Garlic Green Beans
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Lemon Garlic Roasted Asparagus

Lemon Garlic Roasted Asparagus

Author: Stephanie Kay

A quick and easy side dish perfect for any weeknight meal! This oven-roasted asparagus is made in the oven in less than 10 minutes, however, it could also be done on the grill on a warm summer night.

  • Author: Stephanie Kay
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 4 servings 1x
  • Category: Side Dish
  • Method: Roasted
  • Cuisine: Italian
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Ingredients

  • 1 bunch asparagus
  • 2 cloves garlic, minced
  • 2 teaspoons olive oil
  • 1/2 lemon, juiced
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon black pepper
  • Parmesan cheese (optional)

Instructions

  1. Preheat oven to 400°F.
  2. Wash and trim asparagus to remove tough white ends.
  3. On a large baking sheet, arrange asparagus evenly in a thin layer.
  4. Drizzle with olive oil, season with salt and pepper, sprinkle minced garlic, and using your hands, toss asparagus to ensure it is well coated. Squeeze half of the lemon over the seasoned asparagus.
  5. Transfer baking sheet to the oven and allow asparagus to roast for 8-10 minutes until tender but still slightly crispy.
  6. Remove from the oven, sprinkle with parmesan cheese (optional) and serve.
  7. Enjoy!

Nutrition

  • Serving Size: 1 serving
  • Calories: 56 calories
  • Sugar: 3 grams
  • Fat: 3 grams
  • Carbohydrates: 8 grams
  • Fiber: 3 grams
  • Protein: 3 grams

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5 Lunch Box Ideas

Published on May 17, 2018 by Stephanie Kay

Looking for lunch box ideas? Here are 5 quick, easy, and healthy box lunch ideas that are high in protein, fiber, and well-balanced with healthy fats.

5 Bistro Box Lunch Ideas

 

Packing lunches doesn’t need to be complicated, especially when you can make bistro boxes! By keeping things simple, the right combination of protein, healthy fats, veggies, and/or fruit can help to create a well-balanced meal that you can whip together in next to no time at all. Plus, the right ingredients can really help to cut down on prep time and often require no cooking at all. Not only are bistro box lunches simple to prepare but they store incredibly well in the fridge and are great for adults and kids alike. Here are 5 lunch ideas you can pull together in a pinch for a week’s worth of healthy lunches.

1. Smoked Salmon Lunch Box

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Smoked Salmon + Goat Cheese + Rice Crackers + Asparagus

If you’re a fan of a smoked salmon bagel, this is the lunch box for you! Paired with creamy goat cheese and simple rice crackers, this recipe is naturally gluten-free, high in protein and rich in natural fats.

 

2. Chicken & Hummus Lunch Box

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Chicken + Hummus + Carrots + Avocado + Cherry Tomatoes

This lunch box is chock full of protein and healthy fats to ensure you are satiated and energized for your afternoon. You can use leftover chicken or grab some good quality deli meat at your local butcher or grocery store.

3. Ploughman’s Lunch Box

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Boiled Eggs + Cheese + Almonds + Apple + Bell Pepper

A similar version of the global coffee chain’s, this lunch box is incredibly quick and easy to prepare. Simply hard boil a batch of eggs on the weekend and you’ll be able to whip together lunches in no time.

4. Antipasto Lunch Box

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Prosciutto + Spring Mix + Mixed Olives + Raspberries

An antipasto platter is a classic Italian appetizer typically consisting of olives, cheeses, and meats, but that doesn’t mean it can’t be used for lunch! This lunch box combination can help satisfy both your sweet and salty tooth at the same time.

5. Mezze Lunch Box

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Feta + Olives + Carrots + Bell Peppers + Cucumbers + Artichokes Hearts

This Mediterranean-inspired lunch box is a great option for vegetarians and is quick and easy to prepare. Feel free to mix it up with a variety of different vegetables or an extra dollop of hummus for added plant-based protein.

 

NOTE: These bistro box lunch ideas are packed in my favorite containers from DALCINI Stainless.

Mexican Baked Rice Casserole

Published on May 14, 2018 by Stephanie Kay

A one-pan vegetarian meal, this Mexican baked rice casserole is loaded with vegetables and plant-based protein making it a great main course and side dish alike.

Mexican Baked Rice Casserole

Full disclosure, I am obsessed with this dish. I honestly thought it would be good, but didn’t think it would be as good as it turned about to be. I do my best to share a good balance of meat and vegetarian meals on the blog, especially ones that are easy to prepare. A few months ago I shared a recipe for oven-baked chicken and rice pilaf and it was such a hit (it’s one of my most popular pins on Pinterest) I figured it was only fair to share a vegetarian version of a one-pan meal.

The concept for this recipe was inspired by a burrito, essentially all of the filling without the tortilla itself, baked in a simple dish with minimal skill required. The most tedious part of this recipe is chopping all of the vegetables, but once that’s done the rest takes care of itself for perfectly cooked rice, veggies and beans. This recipe is great on its own, as a side dish, and also works well cold in a salad. Regardless of how you enjoy it, I think this Mexican baked rice casserole is a total winner for any weeknight dinner.

More Healthy Casserole Recipes:

  • Spaghetti Squash Casserole
  • Chicken Burrito Casserole
  • Chicken Tortilla Casserole
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Mexican Baked Rice Casserole

Mexican Baked Rice Casserole

Author: Stephanie Kay

This Mexican baked rice makes a great vegetarian main course, however, it can also be served as a side dish with grilled chicken or steak.

  • Author: Stephanie Kay
  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 10 minutes
  • Yield: 6 servings 1x
  • Category: Mains, Sides
  • Cuisine: Dairy-Free, Gluten-Free, Vegetarian
  • Diet: Gluten Free
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Ingredients

  • 1 1/2 cup long-grain white rice
  • 1 red onion, diced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 jalapeño, minced
  • 4 cloves garlic, minced
  • 1 tablespoon chili powder
  • 2 teaspoons cumin
  • 1 teaspoon paprika
  • 1 teaspoon oregano
  • 1 teaspoon sea salt
  • 4 cups vegetable broth or water
  • 2 tablespoons tomato paste
  • 15oz can black beans, strained and rinsed

to serve (optional):

  • Cilantro
  • Lime wedges
  • Avocado

Instructions

  1. Preheat the oven to 375ºF.
  2. In a large baking dish, combine rice, onion, bell peppers, garlic, spices and sea salt. Using a wooden spoon, stir everything together to ensure it is well combined.
  3. Add in strained and rinsed black beans, evenly spreading them out in the dish.
  4. In a separate bowl or container, whisk together vegetable broth (or water) and tomato paste until well combined. Pour over rice mixture and give it a good stir.
  5. Cover baking dish with aluminium foil and transfer to the oven to bake for 30 minutes.
  6. After 30 minutes, remove from the oven and give it a good stir. The mixture will still be a little soupy at this point, that is fine.
  7. Return to the oven for an additional 25-30 minutes until rice is cooked and all of the liquid has been absorbed.
  8. Uncover and fluff rice with a fork before serving.
  9. Top with fresh cilantro, lime wedges and/or avocado.
  10. Enjoy!

Nutrition

  • Serving Size: 1 serving
  • Calories: 270 calories
  • Sugar: 5 grams
  • Fat: 1 gram
  • Carbohydrates: 57 grams
  • Fiber: 7 grams
  • Protein: 9 grams

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3 Nutrition Lessons I Wish I Learned Earlier

Published on May 10, 2018 by Stephanie Kay

When I started on my nutrition journey I was excited to learn all of the fancy science stuff. I figured in order to know how to eat well you needed to know all of the minute details of food, what nutrients are important, and how the body works. Although I did learn all of those things at school, I think some of the most important lessons I’ve learned have nothing to do with my education. In fact, some of the most important lessons I’ve learned are ones I picked up along the way and the same ones that I want others to learn too. So here are the 3 nutrition lessons I wish I learned earlier.

3 Nutrition Lessons I Wish I Learned Earlier

 

1. What you eat is more important than how much.

I wish I’d never heard of calories or serving sizes. I hate them. The reason I dislike them so much is because they are SO confusing. As a kid, I would just eat. I would eat because I was hungry, and when I wasn’t hungry I wouldn’t eat. It wasn’t until high school (or some time around then) that I discovered calories. Although I don’t remember the exact moment, I’m sure it was in some health magazine article about what celebrities eat in a day. “Egg whites for breakfast, salad for lunch, a handful of almonds for a snack and salmon for dinner = 1,200 calories and you can look like Jennifer Aniston too!”. WTF. Look, I love Jennifer Aniston, but why do I care how many calories she eats per day!?!

The goal of eating is to seek nutrients, not avoid calories. Therefore, the quality of the food you eat far outweighs how many calories it contains. Eating a baked potato is not the same as eating chips, although they both come from potatoes. Not only does real food contain more nutrients, but it is more satiating and therefore you don’t need to eat as much. Although both chips and baked potatoes are made from potatoes, you could probably eat an entire bag of potato chips (and then some), however, after one or two baked potatoes, you would probably be good to go. That’s because real food is nourishing and satisfying, so in the end, you end up eating less of it and, therefore, fewer calories anyway. So instead of counting your calories, put your calculator away, and focus on eating whole foods instead.

2. Your body is the best coach you’ll ever have.

I have read endless health magazines, followed numerous health “gurus” and read hundreds of nutrition books. Did I learn from all of this information? Absolutely. Did I get all of the answers I needed? No. That’s because the truth is that no matter how many people you talk to or how many nutrition experts you listen to, you already have the very best coach you will ever get – your own body. There is literally nobody else out there that knows more about what is going on with you than your own body, so you need to learn to listen.

I know people joke and say things like “Well, my body is telling me it wants donuts!”, and although that’s cute and funny, it’s not what it’s telling you. You’re either not actually listening or still haven’t quite figured out how to listen. The concept of “listening to your body” might seem weird or sound like hippy witchcraft, but it’s not as complicated as it seems. Listening to your body is not listening for a loud voice from the heavens, but rather it is paying attention to little cues that your body gives you on a daily basis. For instance; you feel tired, you’re not sleeping well, you are grumpier than usual, your joints are aching, you bloat after every meal, you don’t have regular bowel movements, your skin is bad, you get sick every month, etc… Honestly, there are SO many ways that your body talks to you, you just need to pay attention. These ‘things’ don’t just happen to your body to happen, they happen for an actual reason, and if you can pay attention you have the opportunity to address them and feel better.

3. Indulgence is an important part of health.

There is no perfect diet. I wish someone had explained this to me years ago. You are never going to eat 100% perfectly all of the time for the rest of your life – that is not realistic. And it’s also not fun. Chocolate, ice cream, wine and wedding cake are some of my favourite things and it is ok for me to enjoy them. In fact, I should enjoy them, and when I do, I need to understand that I am not a bad person, I didn’t do anything wrong, I am just living my life. I spent years beating myself up every time I ate a treat, telling myself I was bad or feeling like I had done something wrong. I would convince myself I needed to go to the gym after a night of eating and drinking because I needed to “work it off” or pay for my sins. What a bunch of wasted time.

Do I now eat chocolate, ice cream, wine and wedding cake every day? No, absolutely not, but when I do, I just do, because it’s ok. I don’t tell myself I can’t have it, because I can, I’m a grown-ass adult and I can do what I want. I just don’t need to eat it all of the time because I savour it when I do. Instead, I focus on eating whole foods because I listen to my body, and when I want a treat I have it, and that doesn’t make me a bad person, it simply makes me human.

Chicken Shawarma Salad

Published on May 7, 2018 by Stephanie Kay

Who needs takeout when you can make a delicious, healthy, and chicken shawarma in the comfort of your own home?! This quick, easy, and flavorful chicken shawarma salad recipe is a healthier version of the classic takeout dish.

Chicken Shawarma Salad

I think shawarma is one of those staple foods that you can find in just about any city. I’m pretty sure that Ottawa is the shawarma capital of Canada, not only are there shawarma locations all over our city, but it seems to be everyone’s favorite late-night food. If you’ve never had shawarma before, it is a term used to describe meat cooked on a spit that is shaved off and served on a plate or as a wrap. It is often paired with things such as tabouleh, tomatoes, cucumber, pickled turnips, hummus, and garlic sauce, or any combination of those. Because I’m a foodie, but I also like to keep it healthy, I’m more of a shawarma salad type of gal than the classic wrap, so I figured it would be fun to create a healthier version of this classic street food.

This chicken shawarma salad recipe is simple to make, all you need is a ton of spices and a little patience. The longer you can leave the chicken to marinade the better it will taste in the long run and the more it will take on the flavor. I searched my grocery store far and wide for pickled turnips and I couldn’t find any, but if you can I would certainly recommend adding them as well. Although the salad ingredients might seem simple, it is the garlic dressing that really helps to bring this chicken shawarma salad to life while keeping it healthy at the same time.

More Shawarma Recipes:

  • Beef Shawarma Wraps
  • Greek Chicken Gyro
  • Chicken Shawarma Bowls
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Chicken Shawarma Salad

Chicken Shawarma Salad

Author: Stephanie Kay

This homemade chicken shawarma salad with garlic tahini dressing can be made with chicken breasts or chicken thighs and can be cooked on the grill, in a pan or in the oven.

  • Author: Stephanie Kay
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 2 servings 1x
  • Category: Salad
  • Cuisine: Lebanese
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Ingredients

Chicken Shawarma:

  • 2 chicken breasts
  • 1 clove garlic, minced
  • 2 teaspoons coriander
  • 2 teaspoons cumin
  • 1 teaspoon cardamom
  • 1 teaspoon paprika
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1/2 lemon, juiced
  • 2 tablespoons olive oil

Salad:

  • 1 head romaine lettuce, chopped
  • 2 tomatoes, diced
  • 1/2 cucumber, diced
  • 1/4 red onion, thinly sliced
  • 1/4 cup parsley, minced

Garlic Dressing:

  • 2 tablespoons tahini
  • 2 tablespoons water
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • 1/4 lemon, juiced
  • Pinch sea salt

Instructions

  1. Combine the spices, minced garlic, lemon juice, olive oil, sea salt and black pepper in a large bag or bowl. The mixture will create a thick paste that you can use to marinate the chicken.
  2. Using your hands, add the chicken breasts to the marinate, ensuring each piece is well coated in the spice mixture. Leave the chicken to marinade overnight or for at least 1 hour.
  3. Heat a cast iron skillet or grill on medium heat. Place chicken on the skillet or grill and cook for 4-5 minutes per side until nicely charred and internal temperature has reached 165°F.
  4. While the chicken is cooking, prepare the dressing. Add the ingredients to a small bowl or jar and whisk until well combined, using water to thin until desired consistency is reached. You want a creamy dressing, but not too thick.
  5. Remove chicken from the skillet or grill and allow to rest for at least 5 minutes before slicing to ensure the juices are not lost.
  6. While the chicken is resting, prepare the salad. Add lettuce, tomatoes, cucumber, red onion and parsley to a bowl to a toss to combine.
  7. Once the chicken has rested, slice into thin strips, about ¼” thick.
  8. To serve, split salad on to two plates, top with sliced chicken and drizzle with garlic dressing.
  9. Enjoy!

Nutrition

  • Serving Size: 1 salad
  • Calories: 576 calories
  • Sugar: 12 grams
  • Fat: 35 grams
  • Carbohydrates: 33 grams
  • Fiber: 11 grams
  • Protein: 42 grams

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Raspberry Lime Smoothie

Published on April 30, 2018 by Stephanie Kay

This raspberry lime smoothie is a fun combination of ingredients that creates a refreshing and flavourful smoothie that can be used for breakfast and snacks alike.

Raspberry Lime Smoothie

 

I’m not a huge smoothie person, to be honest, I never really got into the smoothie craze. Don’t get me wrong, I do like them, but I don’t really consider them a meal, more of a refreshing drink or snack. The reason is simple; they don’t really fill me up. I know a lot of people use them as a quick breakfast idea, and I do often recommend them to my clients as a healthy breakfast option, they are just not my personal go-to meal idea. I think one of the things to keep in mind when it comes to nutrition is that what works for one person might not work for another, and that’s totally ok. With all of that being said, I certainly still do enjoy smoothies from time to time, and this particular flavor combination is one of my favourites. Although it might seem a little odd to add lime to a smoothie, it adds so much flavor!

I made this raspberry lime smoothie with almond milk, but I think coconut milk would work equally well, and the inclusion of the full-fat yogurt helps to provide some much-needed protein to this drink to help balance your blood sugar and keep you fuller for a longer period of time.

 

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Raspberry Lime Smoothie

Raspberry Lime Smoothie

Author: Stephanie Kay

This raspberry lime smoothie calls for almond milk, however, regular milk or any type of non-dairy milk would work equally well.

  • Author: Stephanie Kay
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 1 smoothie 1x
  • Category: Smoothie
  • Method: Blender
  • Cuisine: American
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Ingredients

  • 1 cup raspberries
  • 1 banana
  • 1/2 lime, juiced
  • 1/4 cup plain full-fat yogurt
  • 1 cup almond milk

Instructions

  1. Add all ingredients to the blender and process on high until smooth.
  2. Split into two glasses to serve.
  3. Enjoy!

Nutrition

  • Serving Size: 1 smoothie
  • Calories: 308 calories
  • Sugar: 25 grams
  • Fat: 8 grams
  • Carbohydrates: 56 grams
  • Fiber: 12 grams
  • Protein: 11 grams

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5 Benefits of Fermented Foods

Published on April 26, 2018 by Stephanie Kay

In case you haven’t heard, fermented foods are all the rage right now. Restaurant menus and grocery stores alike are selling and stocking sauerkraut and kimchi, and every food commercial on TV seems to mention probiotics. Although they have become ‘trendy’, fermented foods are deeply rooted in tradition and have been used by cultures around the world for centuries. Not only was this an age-old method of food preservation, but it was incredibly valuable to food culture because of the many health benefits of fermented foods that are still relevant today.

5 Benefits of Fermented Foods

What are fermented foods?

First things first, let’s clarify what fermented foods actually are. Although their name does sound slightly less than appealing, fermentation is a natural method of food preservation that was used for centuries before the advent of refrigeration.

Historically, the fermentation of foods was used as a natural method of preservation to keep foods edible for longer periods of time without spoilage. As opposed to allowing fresh produce or dairy to go to waste, foods were fermented and stored to be eaten at a later date or in the winter months when fresh produce was not available.

In order to ferment foods, microorganisms, including bacteria, yeast, or fungi, convert the natural sugars found in foods (glucose, fructose, and sucrose) into lactic acid. This process, also known as lacto-fermentation, not only helps to preserve the food but enhances its micronutrient profile.

Types of Fermented Foods

Traditionally speaking, every culture from around the world fermented some form of food based on what is available to them geographically; from sauerkraut in Germany to pickled herring in Iceland, to kimchi in Korea, and everything in between. Today, some of the more traditional versions are less readily used; however, some of the more common include:

  • Sauerkraut: Made by fermenting cabbage with sea salt, sauerkraut is one of the most readily available fermented foods.
  • Kimchi: Sauerkraut’s Korean cousin, this version of fermented napa cabbage is made with added spice.
  • Tempeh: Similar in concept to tofu, however, tempeh is made from naturally fermented soybeans.
  • Miso: A fermented paste made from soybeans, barley, or rice, commonly used in soups.
  • Sourdough: Made of naturally fermented grains, sourdough is the only real bread that uses fermentation.
  • Pickled Vegetables: Vegetables such as cucumbers, beans, carrots, and beets are often fermented and pickled for preservation.
  • Yogurt or Kefir: The by-products of the fermentation of milk, although not all forms of yogurt are naturally fermented.
  • Kombucha: Kombucha is a tangy, effervescent beverage made of fermented black or green tea.

Benefits of Fermented Foods

The fermentation of foods has many benefits, namely a high content of probiotic bacteria and support of gut health, however, here are some of the most notable health benefits of fermented foods.

1. More Easily Digested

The bacteria present in fermented foods essentially help to ‘pre-digest’ the food for you, making it more easily digested, absorbed and assimilated in your digestive tract.

2. Full of Probiotics

Fermented foods are rich in probiotic bacteria so by consuming fermented foods you are adding beneficial bacteria and enzymes to your overall intestinal flora, increasing the health of your gut microbiome and digestive system.

3. Helps Curb Sugar Cravings

The natural sugars present in the food are what trigger the fermentation process, so the longer a food ferments, the less these natural sugars are present in the food and the more beneficial bacteria are present. Not only does this reduction of sugar reduce the stimulation for further sugar cravings, but the added benefits help to promote a healthy microbiome, which can trigger sugar cravings when it is unbalanced.

4. Supports Your Immune System

Approximately 70% of your immune system lives in the gut, so a healthy gut = a healthy immune system. When the gut is compromised, be it a leaky gut, disrupted microbiome, or a combination of both, your immune system, in turn, becomes compromised as it fights additional microbes and is subject to inflammation. By consuming probiotic-rich foods, you are supporting the mucosa (gut lining) as a natural barrier, making the immune system more robust.

5. Reduces Anti-Nutrients

Some foods contain natural compounds that impede their digestion; however, the process of fermentation can help to reduce or remove them. Phytic acid, for example, which is found in legumes and seeds, binds minerals such as iron and zinc, reducing their absorption when eaten. However, phytic acid can be broken down during fermentation, so the minerals become available.

5. Increase Nutrient Absorption

When your gut flora is out of whack, or foods contain anti-nutrients, it is difficult for your body to digest and absorb nutrients, no matter how well you eat. Even bags and bags of kale won’t give you the nutrition you think you are getting if your microbiome is not well-balanced. Fermented foods produce the digestive enzymes, which ensure you get the most nutrients out of all foods you ingest.

Overnight Oats: 5 Ways

Published on April 23, 2018 by Stephanie Kay

Overnight oats are a simple and delicious way to make sure you get a healthy breakfast no matter how busy your morning is! Ready in less than 5 minutes, these 5 flavours of overnight oats are the perfect grab-and-go breakfast to get you out the door and off to work every day of the week.

Overnight Oats - How to Make Overnight Oats

Typically served chilled straight from the fridge, overnight oats are a great portable breakfast idea for mornings when you need to get out the door in a pinch. Not only are they quick and easy to make but they are made of real food, low in sugar, low in calories and a healthy way to start your day. Oats themselves are a source of complex carbohydrates that are high in fibre, which helps to keep you full, balance blood sugar and keep cravings at bay.

How to Make Overnight Oats

Making overnight oats is actually a lot easier than it may seem. By simply combining rolled oats, milk and flavourings of your choice you can easily create a healthy handheld breakfast without much effort. Here are the most important ingredients to consider when learning how to make overnight oats:

  • Oats: Use rolled oats or quick-cooking oats for the best results. Steel-cut oatmeal is far too tough for overnight oats and won’t soften enough in the milk, while instant oats end up a little too mushy.
  • Milk: You can really use any type of milk you like in your overnight oats. My personal favourite is cow’s milk because it provides a natural sweetness, but almond milk, coconut milk, cashew milk, rice milk or any other milk alternative would work just as well. I don’t recommend using water because it won’t provide much flavour and will leave the oats tasting quite bland.
  • Salt:  Just like any other food, oats need to be salted to provide the right balance of flavour. A small pinch of salt goes a long way to help bring out the flavours and also helps to break down the oats for a softer texture.
  • Thickeners: You can make overnight oats by simply combining oats and milk, however, adding a thickener is a nice way to tie everything together and create a more decadent texture. Ingredients such as chia seeds, peanut butter, almond butter and yogurt work very well.
  • Flavours: This is where you can have a lot of fun! Essentially any type of sweet spice (cinnamon, nutmeg, ginger, cocoa powder, etc) will work well; you can also add vanilla extract, peanut butter or other nut butters for an added punch of flavour.
  • Fruit: Once you have the base formed, you can add fruit for extra flavour and added sweetness. Fresh or frozen fruit work equally well; frozen fruit is best added the night before, while fresh can be added at any point.
  • Sweeteners: Sweetening overnight oats is completely optional and can be done during preparation or when you are ready to serve. Regardless of what you choose, natural sweeteners such as honey or maple syrup are the healthiest options and just a little drizzle goes a long way.

Overnight Oats - How to Make Overnight Oats

The Best Ratio for Overnight Oats

The key to good overnight oats is the right ratio of oatmeal to liquid; too much liquid and you end up with a runny mess, and too little liquid leaves you with dry, raw oatmeal. The best ratio is1/2 cup oats to 3/4 cup liquid; it doesn’t matter if you want to use milk, almond milk, coconut milk or rice milk, this ratio tends to provide the best flavour and texture for the oats. Although some recipes will call for a 2:1 ratio, this can leave the oats a little too liquidy, so I prefer to stick with the 1/2 cup oats to 3/4 cup liquid ratio and adjust the milk in the morning if needed.

Healthy Overnight Oat Flavours

Once you’ve got the basics down you can truly create any flavour of overnight oatmeal you like. Essentially, any oatmeal flavour you eat warm you can eat cold by simply making some changes to the preparation method. Here are 5 basic flavours to help get you started:

  • Peanut Butter & Banana Overnight Oats
  • Vanilla Blueberry Overnight Oats
  • Chocolate Coconut Overnight Oats
  • Strawberry Chia Overnight Oats
  • Apple Cinnamon Overnight Oats
  • Tiramisu Overnight Oats

Once you’ve got your ingredients mixed together, overnight oats can be stored in the fridge in an airtight container for up to 5 days. For the best results and texture, be sure to give them a big stir in the morning, add more liquid if needed, and don’t skimp on the extra toppings!

 
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Overnight Oats - How to Make Overnight Oats

Peanut Butter & Banana Overnight Oats

Author: Stephanie Kay

These peanut butter and banana overnight oats are the perfect use for ripe bananas! Naturally sweetened and high in protein, this recipe is the perfect combination of salty and sweet.

  • Author: Stephanie Kay
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 1 serving 1x
  • Category: Breakfast
  • Cuisine: Dairy-Free, Gluten-Free, Vegetarian
  • Diet: Vegetarian
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Ingredients

  • 1/2 cup rolled oats
  • 1 pinch sea salt
  • 3/4 cup milk of your choice
  • 1 ripe banana, mashed
  • 1 tablespoon peanut butter

Instructions

  1. In a small mason jar or container, add rolled oats and sea salt and stir to combine.
  2. Cover with milk, add mashed banana and peanut butter, and stir or shake mason jar to ensure everything is well combined.
  3. Cover with a lid and transfer to the fridge overnight.
  4. Remove and top with additional chopped banana and/or peanut butter to serve (if desired).
  5. Enjoy!

Nutrition

  • Serving Size: 1 jar
  • Calories: 380 calories
  • Sugar: 16 grams
  • Fat: 11 grams
  • Carbohydrates: 59 grams
  • Fiber: 8 grams
  • Protein: 11 grams

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Overnight Oats - How to Make Overnight Oats

Vanilla Blueberry Overnight Oats

Author: Stephanie Kay

A classic combination of flavours, these vanilla blueberry overnights oats are a low-sugar and high-fibre breakfast. Feel free to use fresh or frozen blueberries in this recipe.

  • Author: Stephanie Kay
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 1 servings 1x
  • Category: Breakfast
  • Cuisine: Dairy-Free, Gluten-Free, Vegetarian
  • Diet: Vegetarian
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Ingredients

  • 1/2 cup rolled oats
  • 1 teaspoon chia seeds
  • 1 pinch sea salt
  • 3/4 cup milk
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon honey
  • 1/4 cup blueberries, fresh or frozen

Instructions

  1. In a small mason jar or container, add rolled oats, chia seeds and sea salt and stir to combine.
  2. Cover with milk, add vanilla extract, honey and blueberries, and stir or shake mason jar to ensure everything is well combined.
  3. Cover with a lid and transfer to the fridge overnight.
  4. Remove and top with additional chopped blueberries and/or honey to serve (if desired).
  5. Enjoy!

Nutrition

  • Serving Size: 1 jar
  • Calories: 244 calories
  • Sugar: 10 grams
  • Fat: 3 grams
  • Carbohydrates: 41 grams
  • Fiber: 6 grams
  • Protein: 7 grams

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Overnight Oats - How to Make Overnight Oats

Chocolate Coconut Overnight Oats

Author: Stephanie Kay

Made with rich cocoa and tropical coconut, these chocolate coconut overnight oats are a healthy breakfast that taste like dessert! This recipe calls for plain yogurt, however, you could use Greek yogurt if you prefer.

  • Author: Stephanie Kay
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 1 serving 1x
  • Category: Breakfast
  • Cuisine: Gluten-Free, Vegetarian
  • Diet: Vegetarian
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Ingredients

  • 1/2 cup rolled oats
  • 2 teaspoons cocoa powder
  • 2 tablespoons shredded coconut
  • 1 pinch sea salt
  • 3/4 cup milk of your choice
  • 1 tablespoon plain yogurt
  • 1/4 teaspoon vanilla extract
  • 1 teaspoon maple syrup

Instructions

  1. In a small mason jar or container, add rolled oats, cocoa powder, shredded coconut, sea salt and stir to combine.
  2. Cover with milk, add yogurt, vanilla extract and maple syrup, and stir or shake mason jar to ensure everything is well combined.
  3. Cover with a lid and transfer to the fridge overnight.
  4. Remove and top with additional shredded coconut to serve (if desired).
  5. Enjoy!

Nutrition

  • Serving Size: 1 jar
  • Calories: 286 calories
  • Sugar: 10 grams
  • Fat: 8 grams
  • Carbohydrates: 41 grams
  • Fiber: 6 grams
  • Protein: 9 grams

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Overnight Oats - How to Make Overnight Oats

Strawberry Chia Overnight Oats

Author: Stephanie Kay

These strawberry chia overnight oats are low in sugar and high in fibre making them a healthy and filling breakfast! Feel free to use fresh or frozen strawberries in this recipe.

  • Author: Stephanie Kay
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 1 serving 1x
  • Category: Breakfast
  • Cuisine: Dairy-Free, Gluten-Free, Vegetarian
  • Diet: Vegetarian
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Ingredients

  • 1/2 cup rolled oats
  • 1 tablespoon chia seeds
  • 1 pinch sea salt
  • 3/4 cup milk of your choice
  • 1 teaspoon honey
  • 1/4 cup strawberries, diced

Instructions

  1. In a small mason jar or container, add rolled oats, chia seeds and sea salt and stir to combine.
  2. Cover with milk, add honey and chopped strawberries and stir or shake mason jar to ensure everything is well combined.
  3. Cover with a lid and transfer to the fridge overnight.
  4. Remove and top with additional chopped strawberries and/or honey to serve (if desired).
  5. Enjoy!

Nutrition

  • Serving Size: 1 jar
  • Calories: 276 calories
  • Sugar: 8 grams
  • Fat: 6 grams
  • Carbohydrates: 43 grams
  • Fiber: 9 grams
  • Protein: 9 grams

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Overnight Oats - How to Make Overnight Oats

Apple Cinnamon Overnight Oats

Author: Stephanie Kay

These apple cinnamon overnight oats have all of the flavours of apple pie without any of the work! I used a Gala apple in my recipe, however, any crisp and crunchy apple would work.

  • Author: Stephanie Kay
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 1 serving 1x
  • Category: Breakfast
  • Cuisine: Dairy-Free, Gluten-Free, Vegetarian
  • Diet: Vegetarian
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Ingredients

  • 1/2 cup rolled oats
  • 1/4 teaspoon cinnamon
  • 1 pinch sea salt
  • 3/4 cup milk of your choice
  • 1 teaspoon maple syrup
  • 1 medium apple, diced

Instructions

  1. In a small mason jar or container, add rolled oats, cinnamon and sea salt and stir to combine.
  2. Cover with milk, add apple and maple syrup and stir or shake mason jar to ensure everything is well combined.
  3. Cover with a lid and transfer to the fridge overnight.
  4. Remove and top with additional chopped apple and/or maple syrup to serve (if desired).
  5. Enjoy!

Nutrition

  • Serving Size: 1 jar
  • Calories: 293 calories
  • Sugar: 23 grams
  • Fat: 3 grams
  • Carbohydrates: 58 grams
  • Fiber: 9 grams
  • Protein: 7 grams

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Why You Don’t Need 6 Meals a Day

Published on April 19, 2018 by Stephanie Kay

One of the most heavily discussed topics in the nutrition and fitness industry is how many times per day to eat. You’ve likely heard the concept that eating more often “boosts” your metabolism, but is there actually any truth to this? Turns out, the answer is no. In fact, there is very little if any evidence to support this idea which is exactly why you don’t need 6 meals per day and there are many more important things to focus on.

Why You Don't Need 6 Meals a Day

 

Should you eat 6 meals a day?

The concept that eating many small meals per day boosts metabolism is an easy one to buy into because, at first glance, it appears to make sense. Because the process of digestion raises your metabolism slightly, one might assume that eating more frequently would help to keep your metabolism elevated throughout the day and, in turn, burn more energy and fat. In theory.

In reality, there is no advantage to eating multiple small meals per day. In fact, evidence shows that it is the total volume of food that you eat during the day that is more important. So, whether you eat chicken breast at one meal or cut it up and eat it across 6 different meals makes absolutely no difference to your metabolism.

You Can’t “Stoke” Your Metabolism

People love talking about their metabolism. This boosts your metabolism. I have a slow metabolism. She has a fast metabolism. But what I find hilarious is that most people have absolutely no idea what their metabolism actually is! Your metabolism is not a thing. It is not a fire in your stomach. It is not an organ that lives in your armpit. Your metabolism is the sum of certain processes in your body; it is a combination of chemical processes from various complex systems that give you life. There are many factors that contribute to and affect our metabolism such as age, gender, diet, weight, muscle mass, blood sugar, hormones, stress, environmental factors, and thousands of other body processes that are too long and too complex to list. So, to think that simply eating less food more often throughout the day will address and affect all of these factors is simplistic at best.

Leave the Grazing for the Cows

Just think about this logically. From an evolutionary (and practical) perspective, how would the need to eat at 8:00 am, 10:00 am, 12:00 pm, 2:00 pm, 4:00 pm, and 6:00 pm actually work or make sense? Throughout history, meal times have been variable. The human body has evolved to go long periods of time without food. I don’t know about you, but I would much rather just eat, be satisfied and move on, as opposed to feeling the need to snack every 2 to 3 hours during the day. In fact, the need to eat frequently, getting irritable between meals, and getting that hangry feeling is all signs that your blood sugar is disrupted and the strategy of multiple meals per day is not working for you. In my opinion, people should be able to comfortably go 4 or more hours between meals, and if you can’t it’s a good sign your blood sugar isn’t well-balanced and needs to be addressed.

Make Blood Sugar Your Friend

I would argue that eating less frequently actually has more benefits than eating multiple small meals per day. By eating every 2-3 hours, you are constantly spiking your blood sugar throughout the day which means your body is constantly using sugar (or glucose) for fuel. In a balanced state, the body should be able to use both glucose and fat for fuel, however, it will always prioritize using glucose for fuel because it is more easily burned. Think of it like this; carbohydrates (glucose) are your body’s first source of gasoline, while fat is your backup gas. Although the body loves using fat for fuel, it only does so when your body is out of readily available glucose.  So if you are constantly eating, therefore constantly delivering glucose to the bloodstream, your body no longer needs to use fat for fuel. Over time, your body will become more dependent on glucose for fuel, which means the body will become less and less efficient at burning fat for fuel. This perpetuates the cycle of needing to eat more frequently because your body has become so dependent on glucose for energy. Not only does this mean you will experience more dips and spikes in blood sugar, which are often displayed by increased cravings, feeling hangry, and difficulty losing weight, but some evidence suggests it is harder to feel full on smaller meals which can lead to increased food intake. Given many people try and use the 6 meals per day formula as a tool for weight loss, this can end up defeating the intended purpose of “stoking” your metabolism or burning body fat.

You Need Better Meals not More Frequent Meals

Eating well has less to do with meal timing and frequency and more to do with the quality of the food you eat. Whether you eat 500 calories 6 times per day or 1000 calories 3 times per day, makes absolutely no difference. What is more important is the quality of the food that you eat; focusing on whole foods and real ingredients. Eating 6 times per day with cereal for breakfast, a sub for lunch, pasta for dinner, and snacks of granola bars, crackers, and popcorn are not going to solve any of your problems.

Pay Attention to your Hunger Cues

Rather, what is more important is eating real food that satisfies you and paying attention to your personal hunger cues. You can talk to every nutrition expert in the world, but you already have the best nutrition coach you will ever get – your own body.  You don’t need to eat at 8:00 am, 10:00 am, 12:00 pm, 2:00 pm, 4:00 pm, and 6:00 pm if you are not hungry at those times, there is absolutely no benefit to it. If you are hungry when you wake up – eat, if you are not hungry when you wake up – don’t. When people tell me they are hungry in between their meals, I don’t suggest adding snacks, I suggest eating bigger meals. I would much prefer people eat to their own personal hunger cues than some made-up guideline, bro-science, or nutrition dogma.

The Bottom Line

Look, at the end of the day, there is no perfect formula. I know that’s what people want, but it just doesn’t exist. There is probably someone that operates really well on 6 meals per day, but if that doesn’t work for you don’t do it because there is no actual benefit to it. What is more important is focusing on eating real food, eating to the point of satiety, balancing your blood sugar, and listening to your hunger cues.

Eggplant and Chickpea Tagine

Published on April 16, 2018 by Stephanie Kay

A hearty vegetarian meal, this eggplant (aubergine) and chickpea tagine is warmly spiced and the perfect weeknight dinner. This recipe calls for it to be simmered for about 30 minutes, but if you’ve got extra time you can keep it on the stovetop a little longer as it will help enhance the flavour.

Eggplant and Chickpea Tagine

 

The word tagine actually has two different meanings; 1) a type of North African cookware, and 2) a slow-cooked stew made in that traditional cookware. Although tagines are technically always made in an actual tagine, I took a little bit of a shortcut with this recipe and simply made it in a classic pot. Even though eggplant isn’t everyone’s favourite vegetable, I’m convinced that when cooked low and slow in a stew like this, it loses its rubbery texture and takes on a ton of flavour. When selecting eggplants, always pick ones that are very firm and shiny, free of brown spots, soft spots and blemishes.

 The addition of the chickpeas helps to give this eggplant and chickpea tagine some much need plant-based protein so you can be sure you are eating a well-balanced meal.

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Eggplant and Chickpea Tagine

Eggplant and Chickpea Tagine

Author: Stephanie Kay

This eggplant (aubgerine) and chickpea tagine pairs really well with some cooked millet or couscous to serve, however, it also tastes great on its own.

  • Author: Stephanie Kay
  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 10 minutes
  • Yield: 4 servings 1x
  • Category: Tagine
  • Method: Oven
  • Cuisine: Moroccan
  • Diet: Vegetarian
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Ingredients

  • 1 tablespoon olive oil
  • 1 red onion, diced
  • 4 cloves garlic, minced
  • 2 eggplants (aubergine), cubed
  • 1 teaspoon cumin
  • 1 teaspoon cinnamon
  • 1 teaspoon paprika
  • 1/2 teaspoon turmeric
  • 400g can crushed tomatoes
  • 1 cup water or vegetable broth
  • 400g can chickpeas, strained and rinsed
  • 1/4 cup chopped apricots, dates or raisins
  • 1 teaspoon sea salt

To Serve (optional):

  • Millet or couscous
  • Plain Yogurt
  • Sliced Almonds
  • Fresh mint

Instructions

  1. In a large pot or dutch oven, heat oil, add the onion and cook for 4-5 minutes until tender.
  2. Add diced eggplant, garlic and a generous pinch of sea salt and cook for 10 minutes until eggplant is tender and has reduced in size to about half its volume.
  3. Add cumin, cinnamon, paprika and turmeric to the pot, stir to coat the eggplant and cook for an additional 2 minutes until fragrant.
  4. Add crushed tomatoes and stock, cover with a lid and simmer for 30 minutes.
  5. Remove lid, add chickpeas and raisins, stirring it well and simmer for an additional 20 minutes.
  6. Once cooked, serve with a side of millet or couscous, a dollop of plain yogurt, sliced almonds and some fresh mint.
  7. Enjoy!

Nutrition

  • Serving Size: 1 serving
  • Calories: 296 calories
  • Sugar: 23 grams
  • Fat: 7 grams
  • Carbohydrates: 55 grams
  • Fiber: 17 grams
  • Protein: 11 grams

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Balsamic Roasted Vegetables

Published on April 9, 2018 by Stephanie Kay

This simple tray bake of balsamic roasted vegetables is a foolproof way to make a big batch of veggies with lots of flavors. Serve these as a simple side dish to grilled or roasted meat and save leftovers to add to salads for additional veggies and fiber.

Balsamic Roasted Vegetables

 

Sheet pan roasted veggies are my go-to cooking method when I need to make a big batch of vegetables in one simple go. Not only does it require very little work, but it creates a ton of flavor with very little effort. I often think people are worried about roasting vegetables because it’s not as “healthy” as other methods, but the reality is roasting vegetables is a completely acceptable and healthy cooking method! Plus, you can pretty much roast any type of vegetable you like (with the exception of leafy greens), and the flavor combinations are endless. I’ve already shared a simple recipe for my green vegetable tray bake that I often do for a batch meal prep idea, so these Balsamic Roasted Vegetables are just another one to add to the repertoire.

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Balsamic Roasted Vegetables

Balsamic Roasted Vegetables

Author: Stephanie Kay

These balsamic roasted vegetables call for carrots, zucchini, bell pepper and mushrooms, however, Brussel sprouts, potatoes, red cabbage and beets would all work really well.

  • Author: Stephanie Kay
  • Prep Time: 5 minutes
  • Cook Time: 35 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Category: Sides
  • Method: Oven
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Ingredients

  • 4 carrots, peeled and sliced
  • 2 zucchini, sliced
  • 1 yellow bell pepper, cubed
  • 8oz mushrooms, whole
  • 1 red onion, cut in wedges
  • 1/4 cup balsamic vinegar
  • 2 tablespoons olive oil
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon sea salt

Instructions

  1. Preheat oven to 450°F.
  2. Add chopped vegetables to a large baking dish or baking tray.
  3. In a small bowl, combine balsamic vinegar, mustard, olive oil and sea salt and whisk until well combined.
  4. Drizzle the balsamic mixture over the vegetables and, using your hand, toss the vegetables together to ensure they are all well coated.
  5. Transfer vegetables to the oven and roast for 35-40 minutes until tender.
  6. Once the vegetables are cooked toss them well in the sauce in the pan to ensure they are all well coated. (It may collect in the bottom during cooking.)
  7. Enjoy!

Nutrition

  • Serving Size: 1 serving
  • Calories: 108 calories
  • Sugar: 13 grams
  • Fat: 1 gram
  • Carbohydrates: 23 grams
  • Fiber: 6 grams
  • Protein: 4 grams

Did you make this recipe?

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

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

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