Stephanie Kay Nutrition

Stephanie Kay Nutrition

Real Food for Real Life

  • recipes
    • all recipes
    • Breakfast
    • Lunch
    • Dinner
    • Soups & Stews
    • Salads
    • Sides
    • Snacks
  • nutrition
    • All Articles
    • Tips
    • FAQs
    • This vs. That
    • How To/Guides
    • Weight Loss
  • resources
    • 10 Days of Nutrition
    • 7-Day Meal Plan
    • Balanced Meal Guide
    • 5-Ingredient Cookbook
    • Lunch Box Cookbook
  • About
    • About Steph
    • Contact
  • recipes
    • all recipes
    • Breakfast
    • Lunch
    • Dinner
    • Soups & Stews
    • Salads
    • Sides
    • Snacks
  • nutrition
    • All Articles
    • Tips
    • FAQs
    • This vs. That
    • How To/Guides
    • Weight Loss
  • resources
    • 10 Days of Nutrition
    • 7-Day Meal Plan
    • Balanced Meal Guide
    • 5-Ingredient Cookbook
    • Lunch Box Cookbook
  • About
    • About Steph
    • Contact
  • Dinner
  • Breakfast
  • Meal Prep
  • Nutrition Tips
  • facebook
  • instagram
  • pinterest
  • youtube

Grilled Cajun Shrimp Tacos

Published on July 1, 2018 by Stephanie Kay

These grilled Cajun shrimp tacos are a quick and easy dinner idea, ready in 30 minutes or less, while still packed full of smoky and spicy flavor.

Grilled Cajun Shrimp Tacos

 

In the summertime, I’m all about quick and easy meals. Actually, let’s get real, I’m always about quick and easy meals, but it’s especially true during the summer months. Seafood, in general, is a great option for a quick meal because it doesn’t take long to cook and can easily take on a lot of flavour. In fact, the right combination of herbs and spices can take any simple piece of seafood and elevate it from good to great. For these Cajun shrimp tacos, I wanted to add a little extra kick so I decided to do a homemade cajun seasoning on them, but if you have a store-bought version you like that would work really well too.

Looking for more taco recipes? Check out my coconut crusted fish tacos for another delicious and healthy dinner idea!

 

Print
Grilled Cajun Shrimp Tacos

Grilled Cajun Shrimp Tacos

Author: Stephanie Kay

Ready in under 30 minutes, these shrimp tacos are the perfect summer meal! The shrimp can easily be grilled on the BBQ, a grill pan, or simply broiled in the oven if needed. Feel free to adjust the toppings to suit your personal preference because these grilled shrimp are the true star of the show.

  • Author: Stephanie Kay
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 tacos 1x
  • Category: Mains
  • Method: Grilled
  • Cuisine: Mexican
Print Recipe
Pin Recipe

Ingredients

  • 12 raw wild-caught shrimp, thawed
  • 2 teaspoons olive oil
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon oregano
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon sea salt
  • 1/2 head romaine lettuce, shredded
  • 1/4 red cabbage, shredded
  • 1 avocado, cubed
  • 1 bunch cilantro, chopped
  • 1/2 red onion, diced
  • 1 lime, quartered
  • 4 corn tortillas

Instructions

  1. In a small bowl, combine the chili powder, cumin, paprika, garlic powder, oregano, cayenne and sea salt, and mix to combine.
  2. In a separate bowl, add thawed shrimp (tails removed), drizzle with olive oil, sprinkle with spice mixture and toss until shrimp is well coated.
  3. Heat a grill to medium-high heat, place shrimp onto the grill and cook for 2-3 minutes per side until shrimp are opaque.
  4. While the shrimp are cooking, prepare the toppings; shred lettuce and cabbage, cube avocado, dice onion, chop cilantro and slice limes.
  5. Once the shrimp are cooked, assemble the tacos. Layer tortillas with shrimp and toppings of your choice, and serve immediately.
  6. Enjoy!

Nutrition

  • Serving Size: 1 taco
  • Calories: 231 calories
  • Sugar: 3 grams
  • Fat: 9 grams
  • Carbohydrates: 20 grams
  • Fiber: 6 grams
  • Protein: 21 grams

Did you make this recipe?

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

6 Signs your Breakfast Isn’t Working

Published on June 28, 2018 by Stephanie Kay

Since breakfast is the first meal of the day it can either set you up for a day of success or a day full of hunger and cravings. Opting for the right breakfast can help set the tone for the entire day by balancing your blood sugar, maximizing energy, and minimizing hunger cues. Although popular breakfast items like smoothies, yogurt, and toast can be considered healthy choices, they might not be the right choice for you.

6 Signs Your Breakfast Isn't Working

 

Factors such as sleep, activity level, and stress can all affect our individual needs so it is important to pay attention and consider how your breakfast choice might be affecting the rest of your choices throughout the day. So if you think you are choosing a healthy breakfast, but are just not sure, here are the 6 common signs your breakfast choice isn’t actually working for you and what you can do instead. Here are 6 signs that your breakfast choices aren’t setting you up for success.

1. You need a mid-morning snack.

If you eat a well-balanced breakfast, the body should easily be able to go 4 or more hours without eating, so if you are constantly looking for a snack after your breakfast, it’s probably a good sign your breakfast choice isn’t ideal. One of the most common causes of being hungry within one or two hours of breakfast is eating a breakfast rich in carbohydrates, specifically refined carbs, which includes popular choices like cereal, bagels, and granola. These types of meals can spike your blood sugar first thing in the morning and give you a big boost of immediate energy, but will only cause your blood sugar to crash within hours of eating, leaving you in search of a mid-morning snack. Combinations like cereal and milk, toast and jam, and flavored yogurt and granola are loaded with refined carbs and added sugar, so they don’t work well to balance your blood sugar or keep you full. In order to alleviate the need for a mid-morning snack, opt for breakfast with a good source of protein and fat, and ensure you are eating a portion large enough to help keep you full until lunch.

2. You struggle to make it to lunch.

If you are constantly watching the clock and counting the minutes until the clock strikes 12:00pm it might be a good sign you need to revisit what you had for breakfast. Many people, especially women, opt for a ‘light’ breakfast because they think it’s the ‘right’ thing to do, but here is the deal; that light breakfast is not working for you if you are itching to eat your next meal all morning! A green smoothie, egg whites or a piece of fruit might seem the right choice if you are trying to lose weight, but they are not the right choice if they leave you distracted and hungry all morning! Instead, focus on eating the volume of food that makes us feel full and satiated (not stuffed and uncomfortable) to keep you energized for the day. Simply opting for a larger portion of what you are already eating, or adding more protein and fat, can help you go comfortably all the way to lunchtime and actually further support your health and weight loss goals.

3. You drink multiple cups of coffee.

Look, I love my coffee too, but if you’re drinking multiple cups during the day it’s probably a good sign that something isn’t working right. At the end of the day, coffee is delicious but it is also a stimulant, and if you need it to get through your morning you might be using it to pick yourself back up from that blood sugar crash. Remember, if your breakfast is very carbohydrate-heavy that immediate spike in blood sugar will cause a big crash in energy later on and leave you looking for that second cup of java to help get your energy levels back up.

4. You’re “starving” in the afternoon.

We’ve all been there, 3:00 pm rolls around and you’re so hungry that you are verging on angry (i.e. hangry) and you are willing to eat just about anything you can get your hands on. So, you either rush out to the local coffee shop and grab yourself a treat, or you raid the pantry when you get home and eat everything in sight. People often ask what to eat as an afternoon snack to help avoid this raging hunger, however, the cause of this hunger is often due to what you ate earlier in the day, not at that exact moment. If your breakfast, or your lunch, were not large enough or did not contain enough protein and fat, it can lead to an afternoon crash which will leave you eyeing up every snack you can find.

5. You’re sleepy during the day.

Of course, there are many factors that can contribute to fatigue during the day (poor sleep, staring at your computer screen, busy schedule, etc..), however, your breakfast can also be a contributing factor. If you find yourself spacey during your meeting or just want to take a nap after lunch it’s important to take a look at how your meal choices might be contributing to this. Opting for a savory breakfast over a sweet one is a good way to avoid that afternoon crash in blood sugar which can leave you feeling overly fatigued.

6. You always need a late-night snack.

I know what you’re thinking; “How is my late-night snack in any way related to what I ate for breakfast?”. The truth is, it might not solely be related to your breakfast, but it is certainly related to what you ate earlier in the day. It is important to remember that your blood sugar is affected by all of your meal choices, and your breakfast sets the tone for the entire day. Your breakfast choice will affect your blood sugar, which will affect your lunch choice, which will affect your blood sugar again, which will affect your dinner choice, which will affect your blood sugar again, which will affect your need for a late-night snack. When you start your day with a high sugar breakfast or a breakfast rich in simple carbohydrates, such as a smoothie, cereal and milk, bagel and cream cheese, or yogurt and granola, you can set your blood sugar on a roller coaster that will affect your food choices all the way to your evening snack.

The Bottom Line

By ensuring that your breakfast is a well-balanced meal with carbohydrates, protein, and fat you will better set yourself, and your energy levels, up for success. Although your breakfast choice might be made of real food and considered healthy (i.e. a smoothie or bowl of oatmeal), if you are experiencing one or any of the issues, it is a good sign that your breakfast choice is not working well for you. Remember, there is no perfect meal or perfect diet, so what works for one person might not work for you. Instead, it is important to take a step back, look at the big picture and see what is, or is not, working for you individually. Often just switching up your breakfast to something savory with extra fat and protein, or simply eating a bit more, can help address many of these common issues that people struggle with on a daily basis.

Getting Out of Your Own Way

Published on June 14, 2018 by Stephanie Kay

Have you ever considered that the biggest obstacle holding you back from your health goals is you? It might sound harsh, but I’ve not only seen it time and time again with myself, but with clients that I work with. Although it might be easy to brush off, when you really dig deep and think about it, it can often be a lightbulb moment and a pivotal moment of transition, because sometimes getting out of your own way is actually the key to your success.

Getting Out of Your Own Way

When I talk to people about their diet and goals, I’m often confronted with the reasons they don’t, can’t or have not been able to. Sometimes they are real obstacles, while other times they are perceived, however, regardless of the reason everyone always has an explanation as to how they got to this point or why they can’t change.

“I don’t have time to cook.”

“I’m not giving up my favorite foods.”

“My family won’t eat that.”

“I don’t eat leftovers.”

I get it and I hear it, but my response to all of those things is:

And, so?

And, so?

And, so?

And, so?

I’m not trying to be a jerk, I’m trying to be real. The difference between wanting to work on your health and actually working on it is you, not any of those things. The things that you think are holding you back are actually not holding you back at all, you are the ones holding you back because you are getting in your own way.

The constraints that you think you have are often not actually constraints, they are limitations you have created for yourself. The guy in the office or the girl in the gym that are so fit and healthy is not any different than you. They often deal with the exact same constraints that you deal with, they simply found a way to work with them, not allow them to be obstacles in their journey. In truth, it is how you decide to perceive these obstacles that determine if they are actually obstacles or not.

“I’m busy, but I’ll carve out time in my calendar for it.”

“Old ways don’t open new doors.”

“We can become healthier as a family.”

“Food is food, I can get over this.”

We are often our own worst enemies and spend so much time worrying and thinking and wondering and considering instead of actually doing. Fear holds so many people back from trying to new things because we are afraid of failure, afraid of trying new food, or afraid of going to the gym because people will stare at us. But in reality, failure is one of the greatest teachers out there because you only learn by doing. You can read 100 books on how to ride a bike, but until you actually ride it and fall off a couple of times you’ll never be able to figure it out. You might hate the first healthy recipe you try or hate the first workout you do, but guess what, you now know you hate it and can try something else. You might try 10 other recipes before you find one you like, or try 10 different workouts before you land on a type you like, but when you do, you’ve won.

Throwing your hands up and saying I can’t, I won’t or I don’t know how is giving away your power. Blaming your boss for making you work late and missing the gym, blaming your kids because they don’t like your healthy meal, or blaming your friend for bringing chips to the party is giving away your power. Yes, it might be your boss’ fault you had to stay late, or your kids’ fault they don’t like veggies, or your friend’s fault she bought chips, but it is your responsibility to deal with the situation and make the decision that supports your goal. Although you might need to stay late at work, you can re-organize your schedule to get to the gym another day. Although your kids might not want to eat the healthy meal you cooked, you can still eat it yourself. Although your friend bought chips for the party, you can eat the veggie tray instead.

When you realize that you are in control of your own decisions it is the most empowering feeling. When you get out of your own way and recognize that the only thing holding you back from getting to where you want to be is you, it changes the game. Yes, shit happens and sometimes it sucks, but how you handle it is totally up to you, nobody else. Your friend may have brought chips to the party, but she is not force-feeding them to you, you’re the one moving them from hand to mouth.

Eating well and making your health a priority is actually really simple. It’s simple, but it’s not easy. It is the internal barriers that we create for ourselves that rob of us the energy and passion we could use to succeed. It is the stories that we create for ourselves that hold us back from taking the first steps, and it is those same stories that we use to punish ourselves for not taking those first steps. I should go for a run. I’m not going to go for a run, I’m too tired. You’re too tired because you’re fat. You’re fat because you didn’t go for a run. I should go for a run. And the vicious cycle continues…

It is this constant procrastination and avoidance that can hold us back from getting to where we want to be. I think most people know they should eat healthily, and they should exercise, but a lot of people don’t do so because they haven’t found their why. Every single person is different and has a different set of beliefs, so every single person’s why is going to be different. Maybe it’s to be able to play with your grandkids, maybe it’s to wake up energized and inspired, or maybe it’s just to live a better life because you know you are worth it. Regardless of what the reasons are, because there are likely many, discovering your why is an important part of helping you get out of your own way.

When you think about the changes you want to make in your life, they can seem overwhelming and just give you another reason to get in your own way. In my opinion, big goals are great, but if you really want to reach them you have to break them down. If you want to lose 50lbs that’s awesome, but figuring out the smaller goals in that big goal is what is going to get you there. Instead of looking at a daunting goal of losing 50lbs, break it down into smaller more realistic goals like packing your lunch 3 days a week and going for a 30-minute walk after dinner. Doing so makes the daily tasks much more manageable, much more realistic, and less overwhelming.

If it’s been a long-term struggle for you to adopt a healthy lifestyle, perhaps it’s time to shift the focus and look at the common denominator – you. Your age, your time, your friends, and your family should not determine your level of success, only you can do that. Anything is possible as long as you’re realistic and sometimes all you really need to do to get ahead is to get out of your own way.

Greek Omelette Casserole

Published on June 11, 2018 by Stephanie Kay

Who says you don’t have time for eggs on weekday mornings? This Greek omelette casserole is a great meal prep idea that will ensure you’ve got a hearty and filling breakfast ready to go every morning of the week.

Greek Omelette Casserole

Clearly, I’m obsessed with omelette casseroles. Not only do I make them all of the time and share them in my Instagram story, but I’ve shared several recipes before, including my oh-so-popular spinach breakfast casserole. Although some people are worried about eating eggs on a regular basis there is actually no concern in doing so, rather, what is more important is ensuring you are buying good quality eggs. I realize the egg section at the grocery store can be incredibly overwhelming, with egg cartons littered with nutrition buzzwords, which is exactly why I wrote my guide to buying healthy eggs, so you know exactly what to look for and why.

This Greek omelette casserole is a great make-ahead breakfast idea that makes enough servings for the entire week, and stores incredibly well in the fridge, so you can’t hit snooze an extra time knowing that breakfast is ready to go.

More Breakfast Casserole Recipes:

  • Spinach Breakfast Casserole
  • Sweet Potato Breakfast Casserole
  • Breakfast Egg Bake
  • Cottage Cheese Egg Casserole
Print
Greek Omelette Casserole

Greek Omelette Casserole

Author: Stephanie Kay

The best part of this Greek omelette casserole recipe is that it is incredibly versatile so feel free to mix up the vegetables based on what you have on hand.

  • Author: Stephanie Kay
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 6 slices 1x
  • Category: Breakfast
  • Method: Baked
Print Recipe
Pin Recipe

Ingredients

  • 10 eggs, whisked
  • 1 tablespoon olive oil
  • 1 small white onion, diced
  • 3 cups spinach, well packed
  • 1 teaspoon oregano
  • 1/2 teaspoon salt
  • 3 tomatoes, seeded and diced
  • 1/2 cup crumbled feta cheese

Instructions

  1. Preheat the oven to 400°F and grease a 2-quart or 9×9-inch baking dish with butter or cooking spray.
  2. Heat olive oil in a pan on medium heat, add diced onion and cook for 2-3 minutes until tender and translucent.
  3. Add spinach, oregano, and salt and cook until spinach has wilted and reduced in volume.
  4. Transfer the cooked onion and spinach mixture to a baking dish, add chopped tomatoes and crumbled feta. Use a spoon or a spatula to ensure everything is evenly spread out in the bottom of the dish.
  5. Pour in whisked eggs and give it another good stir to ensure eggs and vegetables are well incorporated.
  6. Transfer the baking dish to the oven and bake for 20-25 minutes until the eggs are set in the middle.
  7. Serve warm or cold. This dish can be stored covered in the fridge for 4-5 days.
  8. Enjoy!

Nutrition

  • Serving Size: 1 slice
  • Calories: 148 calories
  • Sugar: 1 gram
  • Fat: 10 grams
  • Carbohydrates: 2 grams
  • Fiber: 1 gram
  • Protein: 11 grams

Did you make this recipe?

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

 

How to Avoid the Afternoon Crash

Published on June 7, 2018 by Stephanie Kay

We’ve all been there; it’s 3:00 pm and things are steadily going downhill. You’ve been productive all morning, but now your eyelids are getting heavy, you’re having trouble concentrating, and all you want to do is surf the internet at your desk. Although the solution for many is to grab an afternoon coffee or sugary treat, there are actually some very simple things to consider to ensure that it doesn’t happen in the first place. So here are my top tips on how to avoid the afternoon crash.

How to Avoid the Afternoon Crash

Tips to Avoid the Afternoon Crash

Here are 7 simple yet effective ways to help beat the afternoon slump.

1. Eat a Savory Breakfast.

You’re probably asking yourself How on earth is my breakfast relevant to my afternoon crash? but the truth is, it’s very important. Although people tend to look for a solution in the moment, the root cause of the afternoon crash is often linked to what you did earlier on in the day, which begins with breakfast. What many people fail to recognize is that your first meal of the day plays a major role in your energy levels for the rest of the day. Your breakfast sets the tone for your blood sugar, which controls your energy levels, and a sweet breakfast can kick things off in the worst possible way. Starting your day with too much sugar, or sources of refined carbohydrates will spike your blood sugar first thing in the morning which will lead to a crash shortly thereafter. Items like bagels, cereals, muffins, and even granola, can simply be too much sugar (be it from added sugar or refined carbs) to start your day. Instead, opting for a savory breakfast that is high in protein and fat will help keep your blood sugar stable and balanced heading into the morning and afternoon. Opting for something like my Kale & Egg Breakfast Skillet or my Western Omelette Muffins can be a much better option to help kick off your morning.

2. Fill Up on Fat.

At both breakfast and lunch, ensure that you eat a substantial amount of fat in your meals. Although many people are freaked out by fat, you shouldn’t be. Not only is fat a very important part of a healthy diet, but fat is also incredibly satiating and serves as a source of energy for the body. By adding more fat to your meals you are providing your body with a source of fuel that helps to keep your blood sugar balanced and a source of fuel that is very long-lasting (i.e. no afternoon crash). So instead of forgoing the fat, try adding more fat to both your breakfast and your lunch by opting for whole food sources such as avocado, olives, cheese, nuts, seeds, butter, or olive oil.

3. Limit Crumbs at Snack Time.

I’m going to tell you right now, any food that makes crumbs is going to contribute to your afternoon crash. Although items like bagels, muffins, crackers, and granola bars may seem like convenient options, they are undoubtedly part of the problem. Food items that create crumbs are typically made of flour, which is refined carbs, and these operate a lot like sugar in the body by contributing to spikes in blood sugar. Remember, spikes in blood sugar lead to dips in blood sugar which lead to afternoon crashes. Not only is it important to limit crumb-based foods at breakfast and lunch, but it is important to do so at snacks as well. Instead, opt for whole-food snacks that are well-balanced such as apple + almonds, plain yogurt + berries, or pistachios + olives.

4. Stay Hydrated.

I know, I know, you are sick of me telling you to drink water, but here is the deal. Your brain needs to be well hydrated in order to function optimally, stay alert, and be energized. So if you rush through your morning on two cups of coffee and get to 3:00 pm without having any water, it’s really going to struggle to stay alert for you. I would actually argue that although most people reach for an afternoon snack, many people are not hungry, they are simply dehydrated. Your brain is in need of a boost of energy and the quickest way for it to get stimulated is via simple sugar, which is why it makes you crave cookies and your vanilla latte. Instead, focus on drinking water throughout the entire day, especially the morning. Aim to drink a glass of water before you leave the house and another between breakfast and lunch before you grab that extra coffee.

5. Eat a Protein-Packed Lunch.

Protein is one of the most satiating macronutrients, so ensuring that your lunch is rich in protein will help to keep your blood sugar balanced throughout the afternoon so you can avoid the afternoon crash. By eating a good source of protein at lunch, in addition to avoiding refined carbs, you will set yourself up for an energized afternoon. Although your leftover pasta is easy to pack or your PB&J sandwich is quick to make, they are low in protein and high in refined carbs making them a less-than-ideal choice. Instead, create a balanced meal and ensure that your lunch has a good source of animal or plant-based protein, lots of healthy fats, tons of veggies, and sources of whole-food carbohydrates instead.

6. Get Outside.

Guess what? That office lighting and your computer screen are doing you no favors when it comes to avoiding the afternoon crash. Sunlight exposure helps to set our circadian rhythm for the day; our internal clock runs in the background of our brain and cycles between sleepiness and alertness at regular intervals. Taking the time to get outside, feel the fresh air, and get some sunlight will keep down the amount of melatonin (sleep hormone) your body produces down while keeping your serotonin (mood-boosting hormone) up.

7. Keep a Food Journal.

If you are doing all of the above and still can’t seem to figure it out, try keeping a food journal. Pay attention and log all of your meals and snacks for a while, and note the times and days when you feel the most sluggish. Doing so will really help you be mindful of what you are eating and potentially connect a certain food, or type of food, to your mood and energy levels. Eating foods that you might be sensitive or intolerant to can actually affect your energy levels throughout the day. Once you are able to see the pattern, you can make adjustments to your diet and try different foods to see how they impact your afternoon crash.

Chicken Tikka Masala

Published on June 4, 2018 by Stephanie Kay

This homemade chicken tikka masala recipe is perfect for a quick but flavorful weeknight dinner. Serve it with fluffy basmati rice or naan for a well-balanced meal.

Close up of a bowl of chicken tikka masala with rice and fresh cilantro on top and naan bread on the side.

You can skip the takeout and learn to make chicken tikka masala with this easy homemade recipe! It’s full of all of the aromatic flavors of the original version, while being much quicker to prepare.

Not to mention, a few simple swaps and adjustments help make this recipe slightly lower in fat and higher in protein and, therefore, a delicious and nutritious weeknight meal the whole family can enjoy.

Large pot of chicken tikka masala with fresh cilantro on top and naan on the side.

Why You’ll Love It

  • Full of Flavor – The combination of spices in the marinade and masala sauce ensures each bite is full of flavor.
  • High in Protein – This chicken tikka masala is loaded with 29 grams of protein per serving.
  • Keeps Well – Leftovers keep well in the fridge and freezer, making it a great meal prep idea.
Plate of chicken thighs, jar of cream, lemon, bowl of spices, bowl of yogurt, bowl of tomato puree, onion, garlic, and ginger on a white background.

Ingredients + Substitutions

  • Chicken – To add some protein and make the chicken tikka masala. The recipe calls for chicken thighs, but chicken breast will also work well. See the notes section of the recipe card for details.
  • Yogurt – To marinate the chicken. I used whole milk yogurt, but you can use any milk fat percentage you like.
  • Spices – A mixture of garam masala, ground turmeric, chili powder, ground cumin, and ground coriander to season the chicken and make the sauce. A traditional chicken tikka masala will contain Kashmiri red chili powder, but you can use any chili powder you have.
  • Tomato Purée – To make the sauce. I used passata, but crushed tomatoes will also work well.
  • Broth – To thin the sauce and add some flavor.
  • Heavy Cream – To ensure the masala sauce is rich and creamy.
  • Onion and Garlic – To flavor the marinade and masala sauce. The recipe calls for a whole onion and garlic cloves, but onion powder and garlic powder will also work well. See the notes section of the recipe card for details.
  • Ginger -To flavor the marinade and masala sauce. The recipe calls for fresh ginger root, but ground ginger will also work well. See the notes section of the recipe card for details.
  • Lemon Juice – To add some acid to the marinade.
  • Olive Oil – To cook the chicken and add some healthy fats.
  • Salt and Pepper – To season.
Bowl of chicken thighs marinating in yogurt and spice mixture.

Dietary Adaptions

To Make it Gluten-Free: Use certified gluten-free chicken broth.

To Make it Dairy-Free: Swap the heavy cream for coconut milk.

Grid of 4 images of a pan of seared chicken thighs; pan of sauteed onion and spices; pan of sauteed onion, spices, broth, and tomato puree; pan of tomato mixture.

Red’s Nutrition Tip

By pairing lean chicken breast with an aromatic sauce built on antioxidant-rich spices like turmeric, ginger, and garlic, you get all of the traditional, vibrant flavor and a macro-friendly meal.

Grid of 4 images with a pan of masala sauce; pan of masala sauce with heavy cream; pan of masala sauce with cooked chicken; pan of chicken tikka masala.

Serving Suggestions

This chicken tikka masala is a good source of protein and fat. To make it a more balanced meal, serve it with a source of carbohydrates and fiber. It can also be adapted to suit your personal calorie or macro needs. For example:

  • To make it higher in protein, add an additional 1/2 pound of chicken to the recipe, along with the required marinade and sauce.
  • To make it higher in carbohydrates, serve it with some rice and/or naan.
  • To make it higher in fiber, add some chickpeas, lentils, and/or broccoli to the curry, and/or serve it with some brown rice.
  • To make it lower in fat, swap the heavy cream for half-and-half or table cream.

Can you make it in a slow cooker?

Yes, you can absolutely make this chicken tikka masala in a slow cooker or crockpot. Follow the recipe as outlined in steps #1 to #2, then add all of the ingredients to a slow cooker, give everything a good stir, and cook on high for 3-4 hours or on low for 6-8 hours.

Storage + Reheating

To Refrigerate: Allow the curry to cool completely, transfer to an airtight container, and store in the refrigerator for up to 4 days.

To Freeze: Once cooled, any leftover chicken tikka masala can be stored in a freezer-safe container for up to 3 months.

To Reheat: Once thawed, place the curry in a pot on the stovetop on medium heat for 5-10 minutes or in the microwave for 2-3 minutes.

More Chicken Curry Recipes:

  • Slow-Cooker Butter Chicken
  • Chicken and Chickpea Curry
Print
Close up of a bowl of chicken tikka masala with rice and fresh cilantro on top and naan bread on the side.

Chicken Tikka Masala

Author: Stephanie Kay

This one-pot chicken tikka masala is quick to make and full of flavor, perfect for a healthy weeknight dinner. Plus, leftovers keep well, so you can make a double batch and enjoy it for days to come.

  • Author: Stephanie Kay
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 8 servings 1x
  • Category: Dinner
  • Method: Stovetop
Print Recipe
Pin Recipe

Ingredients

Chicken Marinade:

  • 2 pounds skinless, boneless chicken thighs, cubed into 1-inch pieces
  • 1/2 cup plain yogurt
  • 1 tablespoon lemon juice
  • 2 cloves garlic, minced or grated
  • 1-inch ginger root, peeled, minced or grated
  • 1 teaspoon garam masala
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon chili powder
  • 2 teaspoons salt
  • 2 tablespoons olive oil

Masala Sauce:

  • 1 onion, diced
  • 2 cloves garlic, minced or grated
  • 1-inch ginger root, peeled, minced or grated
  • 1 teaspoon garam masala
  • 1 teaspoon ground cumin
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon salt
  • 2 cups passata (tomato puree)
  • 3/4 cup chicken broth, or water
  • 1/4 cup heavy cream

To Serve (Optional):

  • Basmati rice, cooked
  • Naan
  • Fresh cilantro, roughly chopped

Instructions

  1. In a large bowl, add the marinade ingredients: yogurt, lemon juice, garlic, ginger, garam masala, turmeric, chili powder, and salt, and stir until well combined. Then add the cubed chicken and mix until well coated in the marinade. Set aside and allow to marinate for at least 10 minutes, or overnight in the fridge if time permits.
  2. Once the chicken has marinated, in a large pan over medium-high heat, warm the 2 tablespoons of olive oil, then add the marinated chicken pieces and cook for 2-3 minutes per side until cooked through and browned all over, working in batches if needed. Once cooked, transfer the chicken pieces to a plate and set them aside.
  3. In the same pan, add the diced onion and cook, stirring occasionally, for 5-6 minutes until tender and translucent.
  4. Add the garlic, ginger, garam masala, cumin, turmeric, coriander, chili powder, and salt; stir to combine with the onions, and cook for an additional 1-2 minutes until fragrant.
  5. Pour in the tomato puree and chicken broth, stir to combine with the onion mixture, scraping up any tasty bits from the bottom of the pan. Bring the mixture to a boil, then reduce to a simmer, and cook for 15 minutes, stirring occasionally.
  6. Using an immersion blender, blender, or food processor, purée the tomato mixture until smooth. (While you can skip this step, it adds a much richer flavor and a smoother texture to the sauce.)
  7. Once cooked, add the heavy cream to the tomato mixture and stir until well combined.
  8. Return the cooked chicken to the pan with the sauce, stir until well coated in the masala sauce, and then allow it to simmer for a final 5 minutes until warmed through.
  9. Serve chicken tikka masala with fluffy basmati rice, naan, and/or a sprinkle of fresh cilantro on top. Any leftovers can be cooled and stored in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months.

Notes

To Use Chicken Breast: Swap the chicken thighs for chicken breasts, cut into 1-inch cubes, in step #1.

To Use Onion Powder: Swap the onion for 1 teaspoon of onion powder. Skip step #3 and add in step #2 instead.

To Use Garlic Powder: Swap the garlic cloves for 1 teaspoon of garlic powder in steps #1 and #4.

To Use Ginger Powder: Swap the ginger root for 1 teaspoon of ginger powder in steps #1 and #4.

To Use Coconut Milk: Swap the heavy cream for 1/4 cup full-fat coconut milk in step #7.

Nutrition

  • Serving Size: 1 serving
  • Calories: 236 calories
  • Sugar: 5 grams
  • Fat: 9 grams
  • Carbohydrates: 9 grams
  • Fiber: 2 grams
  • Protein: 29 grams

Did you make this recipe?

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

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
Print
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
Print Recipe
Pin Recipe

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?

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

 

 

What are Refined Carbs?

Published on May 24, 2018 by Stephanie Kay

Not all carbohydrates affect your body in the same way. Some are nutrient-dense and provide long-lasting energy, while others lack nutrients and can spike your blood sugar. Here is everything you need to know about refined carbs and how they impact your daily health.

Large box of donuts on a wood table with a silver fork and spoon and white napkin on the side.

Table of contents

  • What are refined carbs?
  • Examples of Refined Carbs
  • Health Risks of Refined Carbs
  • Benefits of Refined Carbs
  • Can refined carbs be included in a healthy diet?
  • Can you eat refined carbs and still lose weight?
  • Tips for Reducing Refined Carbs Intake

What are refined carbs?

Refined carbs are carbohydrates that have been heavily processed and stripped of much of their nutritional value.

Carbohydrates are one of three essential macronutrients, along with protein and fat, found in food and drinks. They function as the body’s main fuel, providing the energy for the brain, muscles, and organs, and play key roles in glucose and insulin action, as well as cholesterol and triglyceride metabolism and fermentation (1).

Carbohydrates, or “carbs”, are made up of starches, sugars, and fibers, and are broadly classified into simple and complex carbohydrates based on their structure.

  • Simple carbohydrates consist of 1 or 2 sugar molecules linked together, typically of natural or added sugar with no starch or fiber.
  • Complex carbohydrates consist of 3 or more sugar molecules linked together, typically in chains of simple carbohydrates and/or fiber.

Refined carbohydrates are generally forms of simple carbs and include heavily processed grains, starches, and sugars, and share several characteristics:

  • Highly Processed: Refined carbs have typically undergone heavy processing and are considered ultra-processed foods.
  • Low Nutrient Density: Refined carbs are often low in micronutrients (vitamins and minerals) and nutritional value and are therefore considered forms of “empty calories”.
  • Low in Fiber: Refined carbs are often very low in dietary fiber, as much has been stripped away during processing.
  • Calorie-Dense: Refined carbs are often high in sugar and/or fat, making them some of the most calorie-dense foods.
  • High Glycemic Index: Refined carbs typically have a high glycemic index (GI) ranking.
Infographic of refined carbs; definition, risks, benefits, and examples.

Examples of Refined Carbs

Here is a list of foods high in refined carbs:

  • Table Sugar
  • Brown Sugar
  • White Flour (and products made from it)
  • White Rice
  • White Bread
  • White Pasta
  • Fruit Juice
  • Soft Drinks
  • Breakfast Cereals
  • Ice Cream
  • Jam
  • Pastries
  • Baked Goods
  • Granola Bars
  • Candy

It’s also important to note that not all refined carbs are processed to the same extent or lack the same level of nutritional value. For instance, while white rice and white bread are refined grains, and therefore refined carbs, they offer far more nutritional value than sugary foods, such as candy or soda.

Health Risks of Refined Carbs

While refined carbs are not inherently harmful, excessive consumption can pose several long-term health risks, including (2, 3, 4, 5, 6):

  • Increased risk of high blood sugar and type 2 diabetes.
  • Increased risk of weight gain and obesity.
  • Increased risk of cardiovascular disease and high triglycerides.
  • Increased risk of malnutrition.
  • Increased risk of poor digestion.

Benefits of Refined Carbs

Although the over-consumption of refined carbs can pose some health risks, they do offer some benefits, including:

  • Good source of fast-acting energy, particularly as pre-workout snacks.
  • Convenient for quick meals or on-the-go snacks.
  • Offer a longer shelf life than many unrefined carbs.
  • Often more affordable than unrefined carbs.

Can refined carbs be included in a healthy diet?

Contrary to popular belief, refined carbs can be included in a healthy and balanced diet. Although they should not make up the bulk of carbohydrate intake in the diet, they can be included in moderate amounts.

No single food or macronutrient can make or break your health; rather, it is the overall composition of the diet, calorie intake, and food quality that determines overall health. While nutrient-rich whole foods should make up most of a healthy diet, refined carbs can be included as part of “discretionary calories” after your daily needs for essential nutrients are met.

That said, discretionary calories should represent no more than 10-20% of calorie intake, while the other 80-90% of calorie intake should come from unprocessed and minimally processed whole foods (7).

Can you eat refined carbs and still lose weight?

Yes, you can consume refined carbohydrates and still lose weight. Weight loss is determined by calorie intake, and provided a calorie deficit is maintained, an individual can consume refined carbs and support a weight loss goal.

Tips for Reducing Refined Carbs Intake

Here are some simple swaps to help you reduce your consumption of refined carbohydrates.

  • Swap sugary drinks for water, sparkling water, or flavored seltzer.
  • Swap sweetened coffee drinks for black coffee.
  • Swap fruit juice for whole fruit.
  • Swap sugary cereals for oatmeal or homemade granola.
  • Swap white bread for whole-grain bread.
  • Swap white rice for brown rice.
  • Swap white pasta for whole-wheat pasta.
  • Swap white flour for whole-wheat flour.
  • Swap granola bars for nuts, seeds, or trail mix.

In addition to these swaps, pairing refined carbohydrates with a source of protein, complex carbohydrates, and/or fiber at meals can help to create a more balanced meal or snack, increase the overall nutritional value of the meal, and keep blood sugar stable. For example:

  • Pair white pasta with high-fiber vegetables such as broccoli
  • Pair white rice with sweet potatoes, beans, or lentils.
  • Pair white bread with cheese, eggs, or avocado.
  • Pair cereal with whole milk and fresh berries.

The Bottom Line

Refined carbs are carbohydrates that have been heavily processed and stripped of much of their nutritional value. Examples of refined carbohydrates include sugar, white flour, white bread, baked goods, and many other processed and packaged foods. While consumption of refined carbs can contribute to blood sugar spikes and other health issues, they can be included in a healthy diet in moderate amounts.

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
Print
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
Print Recipe
Pin Recipe

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

Did you make this recipe?

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

 

 

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

[vc_row][vc_column][vc_single_image image=”7718″ img_size=”full” alignment=”center”][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]

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

[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_single_image image=”7719″ img_size=”full”][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]

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

[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_single_image image=”7720″ img_size=”full”][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]

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

[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_single_image image=”7721″ img_size=”full”][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]

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

[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_single_image image=”7722″ img_size=”full”][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]

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
Print
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
Print Recipe
Pin Recipe

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

Did you make this recipe?

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

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
Print
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
Print Recipe
Pin Recipe

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

Did you make this recipe?

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

 

 

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.

 

Print

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
Print Recipe
Pin Recipe

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

Did you make this recipe?

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

  • Previous
  • 1
  • …
  • 45
  • 46
  • 47
  • 48
  • 49
  • …
  • 60
  • Next

Recipes

  • Dinner
  • Breakfast
  • Meal Prep
  • Snacks

Nutrition

  • FAQs
  • Tips
  • This vs. That
  • Weight Loss

Connect

  • Instagram
  • Youtube
  • About
  • Cookbooks

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.

Learn More

Site Credits
2023 © Stephanie Kay Nutrition | Privacy Policy
To Top