Stephanie Kay Nutrition

Stephanie Kay Nutrition

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Power Bowl with Garlic Tahini Dressing

Published on June 9, 2016 by Stephanie Kay

Power Bowl with Tahini Dressing

Looking for a quick, easy and healthy lunch idea? Look no further than these DIY power bowls with tahini dressing. Incredibly versatile and easy to prepare, power bowls are a great way to get a high-fibre lunch on the table in minutes. Plus, they store well in the fridge for days so they work well as a healthy meal prep idea for grab-and-go lunches.

Power Bowl Recipe

What is a Power Bowl?

The term ‘power bowl’, also known as buddha bowl or macro bowl, simply refers to a mixture of fresh and highly nutritious ingredients that are combined to make a hearty and filling meal. They are typically vegetarian or vegan and include a combination of grains, root vegetables, leafy greens, fresh veggies, along with some nuts or seeds.

How to Build a Power Bowl

Making a healthy power bowl is quite simple once you get the basic formula down. Here’s what you need to do:

  1. Add some grains. The base of any good power bowl is a hearty helping of grains. Not only are they filling, but also add a much-need dose of fibre to the dish. Some popular options include rice, quinoa, couscous, wheat berries, and noodles.
  2. Add some protein. Protein is key to any power bowl, as it helps to balance blood sugar and keep you full, and you can use meat protein and/or vegetarian protein.
  3. Add some leafy greens. Greens can be added in the form of lettuce, spinach, kale, arugula or any other form you might enjoy.
  4. Add some veggies. Vegetables can be added raw or cooked depending on your preference, and the more colour the better.
  5. Add a dressing. Although you can truly use any type of dressing you like, creamy dressings tend to be the most popular.
  6. And that’s it! Once you’ve got the basics down the flavour options are endless.

Power Bowl with Tahini Dressing

The best part about this power bowl recipe is that it is incredibly versatile. Although this particular recipe calls for quinoa, chickpeas and sweet potatoes, you can easily swap these ingredients for any combination of grains, beans, lentils and vegetables that you like. Not to mention, it’s a great way to use dinner leftovers; simply combine the ingredients in a bowl (hot or cold) and cover them with the rich and creamy garlic tahini dressing.

More Healthy Power Bowl Recipes:

  • Meal Prep Buddha Bowls
  • Hummus Buddha Bowls
  • Baked Falafel Bowls
  • Meal Prep Glory Bowls

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Power Bowl with Tahini Dressing

Power Bowl with Garlic Tahini Dressing

Author: Stephanie Kay

Although this dressing recipe calls for garlic, it actually works very well without it. So, if you don’t have (or don’t like) garlic, no worries! Below are some ingredients ideas, but you can easily swap these for whatever you have on hand.

  • Author: Stephanie Kay
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 2 servings 1x
  • Category: Salads
  • Method: By Hand
  • Cuisine: American
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Ingredients

Bowl:

  • 1/4 cup cooked quinoa (or rice, millet, or lentils, etc…)
  • 1/2 cup cooked chickpeas ( or black beans, white beans, pinto, etc..)
  • 1/2 cup roasted sweet potato (or any root vegetable)
  • 2 cups mixed greens
  • Assorted veggies
  • Handful seeds

Dressing:

  • 1/4 cup tahini
  • 2 tablespoons dijon mustard
  • Juice of 1 lemon
  • 1/4 cup olive oil
  • 1 clove garlic, minced or crushed (optional)
  • 1 tablespoon maple syrup (optional)
  • 1 pinch sea salt
  • Water to thin if needed

Instructions

  1. In a small bowl, whisk together dressing ingredients until smooth and creamy. (This makes lots of extra dressing, so you can save it for later.)
  2. In a separate large bowl, combine all of the power bowl ingredients.
  3. It is sometimes fun to arrange them by colour as well.
  4. Top salad with dressing and toss together.
  5. Serve cold and enjoy!

Nutrition

  • Serving Size: 1 bowl
  • Calories: 508 calories
  • Sugar: 7 grams
  • Fat: 30 grams
  • Carbohydrates: 51 grams
  • Fiber: 12 grams
  • Protein: 16 grams

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Sweet Potato Puree

Published on May 28, 2016 by Stephanie Kay

Sweet Potato Puree

To call this sweet potato puree a “recipe” is probably a bit of a stretch, but it’s just so good I wanted to include it here for you all. The recipe for these sweet potatoes is as simple as it might sound, and yet their nutritional value is so much more complex. Sweet potatoes are a rich source of starch and fiber, vitamin A, as well as many phytonutrients, making them a great source of energy and addition to any meal.

Sweet Potato Puree

Since sweet potatoes are an incredibly versatile ingredient that can be baked, roasted, boiled, mashed or turned into rich and creamy purees like this one. One of the reasons I like sweet potatoes so much is because they are so naturally flavourful and of course sweet. Because they are so tasty and creamy, you really don’t need to add any extra ingredients to this recipe, just a little salt and pepper is all you need.

More Healthy Side Recipes:

  • Grilled Sweet Potato Wedges
  • Garlic Mashed Cauliflower
  • Crispy Roasted Broccoli

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Sweet Potato Puree

Sweet Potato Puree

Author: Stephanie Kay

Some recipes will call for the addition of milk, cream or stock to the sweet potato puree, but I think they taste best on their own with a generous season of salt and pepper.

  • Author: Stephanie Kay
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: American
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Ingredients

  • 2 large sweet potatoes
  • Salt
  • Black pepper

Instructions

  1. Wash, peel and chop sweet potatoes into 1” cubes.
  2. To cook the sweet potatoes, you can either boil or steam them. Steaming will retain more of the nutrition, but boiling works well too.
  3. To boil, bring a pot of water to a boil, add diced sweet potatoes and cook for 15-20 minutes until potatoes can easily be pierced with a fork.
  4. To steam, add diced potatoes to a steamer and cook for 25-30 minutes until potatoes can easily be pierced with a fork.
  5. Once the potatoes are tender, strain the water and add them to a food processor or blender with sea salt and fresh pepper.
  6. Puree on high for 1-2 minutes until completely smooth.
  7. You can also use a potato masher if you don’t have a food processor, they just won’t be as smooth in texture.
  8. Enjoy!

Nutrition

  • Serving Size: 1 serving
  • Calories: 56 calories
  • Sugar: 3 grams
  • Fat: 0 gram
  • Carbohydrates: 13 grams
  • Fiber: 2 grams
  • Protein: 1 gram

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Thai Salad with Peanut Dressing

Published on May 26, 2016 by Stephanie Kay

A crispy, crunchy, sweet, and salty Thai-inspired salad with peanut dressing! This veggie salad with peanut dressing is a really fun Asian twist on a traditional coleslaw; loaded with flavor and colors it adds a little spice to any summer BBQ.

Thai Vegetable Salad

To be honest, I didn’t know what to call this recipe… Thai Coleslaw? Thai Chopped Veggie Salad? Thai Cabbage Salad? Thai Root Vegetable Salad? I suppose it could have been any of the above because the real star of this salad is the dressing. Oh. The. Dressing. You could pretty much chop up any veggies and leafy greens you like, toss the dressing on and I promise you’ll love it. I opted to ribbon the carrots and shred the cabbage, but you could really cut it any way you like, or even buy a pre-chopped cabbage mix at the grocery store.

Thai Vegetable Salad

More Cabbage Salads:

  • Miso Crunch Salad
  • Apple Cider Vinegar Coleslaw
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Thai Vegetable Salad

Thai Salad with Peanut Dressing

Author: Stephanie Kay

Although this Thai salad calls for a peanut dressing, it can easily be swapped for cashew or almond butter while still ensuring an incredible flavour.

  • Author: Stephanie Kay
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 8 servings 1x
  • Category: Salad
  • Method: By Hand
  • Cuisine: Thai
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Ingredients

Salad:

  • 3 cups red cabbage, shredded
  • 3 cups green cabbage, shredded
  • 2 carrots, peeled into ribbons or finely chopped
  • 1 handful coriander, chopped

Peanut Dressing:

  • 1/3 cup nut butter (peanut, almond or cashew)
  • 1 tablespoon tamari or gluten-free soy sauce
  • 2 teaspoon ginger root, freshly grated
  • 1 lime, juiced
  • 1 tablespoon honey
  • 1 tablespoon sesame oil
  • Optional: chopped nuts, lime wedges

Instructions

  1. Prepare the dressing. In a small bowl, whisk together all of the dressing ingredients until smooth. You want it to be a little thick, however if you find it too thick, add a little splash of water to thin it as needed.
  2. Prepare the salad. Using a knife, grater or mandolin, cut the cabbage into long strips. I used half of one small green cabbage and one small red cabbage to get about 6 cups of shredded cabbage.
  3. Using a peeler, peel and remove the outer skin from the carrots, and then peel the carrots into long ribbon-like strips.
  4. In a large bowl, combine the cabbage and carrots. Roughly chop the coriander and add to the mixture.
  5. Toss the salad with 1/2 of the dressing to begin, and top with chopped nuts and extra lime wedges. The extra dressing can be added if needed, or stored in the fridge for a later use.
  6. Serve and enjoy!

Nutrition

  • Serving Size: 1 serving
  • Calories: 123 calories
  • Sugar: 7 grams
  • Fat: 7 grams
  • Carbohydrates: 13 grams
  • Fiber: 3 grams
  • Protein: 4 grams

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Sticky Korean Chicken

Published on May 16, 2016 by Stephanie Kay

These sticky Korean chicken thighs are sweet, savory, tender, and crispy, satisfying your taste buds in every bite. Whip up a batch for a family-friend weeknight dinner or make them ahead of time and store them in the fridge for quick and easy lunches.

Sticky Korean Chicken

I’ve been on a real chicken thigh kick lately, and I’m loving it. It wasn’t until quite recently that I started eating chicken thighs I don’t think I ever ate them as a kid, so I am quite happy to have discovered them. When it comes to chicken, there is a misconception that the breast is the only healthy part of the bird, but that could not be more untrue. In fact, the chicken breast is one of the least nutrient-dense cuts of chicken, although it might be high in protein. The thighs, the wings, the legs, and the drumsticks can all be incredibly nutritious cuts of meat (assuming you are buying good quality pastured birds) which all give you lots more flavor and lots more cooking options too. And as a bonus, these odd cuts are often much cheaper than chicken breasts helping you keep more money in the bank.

Korean Chicken Recipe

These sticky Korean Chicken thighs are sweet and saucy, and a delicious and inexpensive weeknight meal.

More Healthy Chicken Thigh Recipes:

  • Grilled Cilantro Lime Chicken
  • Turmeric Chicken Tray Bake
  • Spanish Chicken Tray Bake
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Sticky Korean Chicken

Sticky Korean Chicken

Author: Stephanie Kay

This sticky Korean chicken thigh recipe calls for tamari, however, this can easily be swapped for soy sauce if needed.

  • Author: Stephanie Kay
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 8 chicken thighs 1x
  • Category: Main
  • Method: Baked
  • Cuisine: Korean
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Ingredients

  • 8–10 boneless chicken thighs
  • 2 tablespoon sesame oil
  • 2 tablespoon honey
  • 1 tablespoon chilli paste
  • 1 tablespoon tamari or coconut aminos
  • 2 cloves garlic, minced
  • 1/2 inch ginger, grated
  • Sea Salt & Pepper
  • Sesame Seeds
  • Green Onion

Instructions

  1. Preheat the oven to 425°F.
  2. In a small mixing bowl, combine the marinade ingredients; sesame oil, honey, chilli paste, tamari, garlic and ginger. Whisk together to combine. The consistency should be thick to ensure the chicken gets sticky.
  3. Season the chicken with a little sea salt and pepper and add the chicken thighs to a large Ziploc bag or bowl. You will use this to marinate the chicken.
  4. Pour the marinade mixture over the chicken in the Ziploc bag and allow the chicken to marinate for 1-24 hours. Note: If you don’t have time, simply add the marinade directly to the chicken and them to the baking sheet.
  5. Once the chicken has marinated, cover a baking sheet with aluminium foil or parchment paper. (You’ll want to line the baking sheet because the marinade is quite sticky and will stick to your pan.)
  6. Place the marinated chicken thighs onto the baking sheet and transfer them to the oven.
  7. Bake the chicken at 425°F for 25 minutes, turning it once.
  8. The chicken will be cooked through at this point, however, to add extra crispiness and stickiness, broil the chicken on medium heat for 5-10 minutes.
  9. Depending on your oven, keep a watchful eye on the chicken to ensure that it does not burn.
  10. Remove chicken from the oven and season with lots of sesame seeds and green onion.
  11. Enjoy!

Nutrition

  • Serving Size: 2 chicken thighs
  • Calories: 456 calories
  • Sugar: 9 grams
  • Fat: 19 grams
  • Carbohydrates: 9 grams
  • Fiber: 0 grams
  • Protein: 59 grams

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Spiced Roasted Cauliflower

Published on May 3, 2016 by Stephanie Kay

Spiced Roasted Cauliflower

Quick, easy, and crispy, roasted cauliflower! Variety in cooking methods is the key to getting more veggies into the diet, and this spiced roasted cauliflower shows us just that.

Roasted Cauliflower with Spices

If you are anything like me, you are likely sick of steamed vegetables and salads, as they can get rather bland and boring after a while. Cauliflower itself is a plain and simple vegetable, with not much taste and not much texture, so finding fun new ways to cook it is key to eating more of it. Roasting vegetables, especially in the colder months, is my favourite way to eat them as it completely changes their flavour and texture profile, especially when they are loaded with herbs and spices.

For this spiced roasted cauliflower, I used a mixture of spices to give it a little extra flavour and a little bit of heat. I think this recipe pairs well as a side dish or a braised meat or roast beef, but also works well cold in salads or tacos.

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Roasted Cauliflower with Spices

Spiced Roasted Cauliflower

Author: Stephanie Kay

This roasted cauliflower recipe makes a great warm side dish or a tasty topping for a cold salad.

  • Author: Stephanie Kay
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Category: Side Dish
  • Method: Roasted
  • Cuisine: American
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Ingredients

  • 1 head cauliflower
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 2 tablespoons olive oil
  • 1/4 teaspoon sea salt
  • Fresh black pepper

Instructions

  1. Preheat the oven to 400°F.
  2. Prepare the cauliflower. Remove the outer green leaves and cut the cauliflower in half. Remove the central core of the cauliflower, and roughly chop or break the cauliflower into florets.
  3. Place cauliflower florets in a bowl and toss with olive oil and spices. Ensure that cauliflower is well and evenly coated with oil and spices.
  4. Season with sea salt and fresh cracked pepper.
  5. Place cauliflower florets onto a baking sheet and spread them out evenly. You want to allow some room between the florets in order for them to crisp up in the oven.
  6. Place in oven and bake for 30-35 minutes. Keep a close eye on them, and you may want to toss them around a couple of times during the cooking time to ensure all sides cook evenly.
  7. For extra crispiness, broil for 3-5 minutes on high.
  8. Enjoy!

Nutrition

  • Serving Size: 1 serving
  • Calories: 44 calories
  • Sugar: 4 grams
  • Fat: 1 gram
  • Carbohydrates: 11 grams
  • Fiber: 4 grams
  • Protein: 4 grams

Did you make this recipe?

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Mastering Your Morning Smoothie

Published on April 22, 2016 by Stephanie Kay

Smoothies are a great healthy on-the-go breakfast, but when not made correctly these blended breakfasts are missing the nutrition mark. Below are the 5 most common mistakes people make when putting together their morning smoothie, and a simple formula to make sure you master your smoothie every time.

how to master your morning smoothie

 

Common Smoothie Mistakes

Here are the 6 most common mistakes people make when preparing their morning smoothie and an easy-to-follow formula to ensure you are making the most well-balanced smoothie possible.

1. Adding Too Much Fruit

Adding too much fruit to your smoothie might make it sweet and delicious, but it is actually creating more of a milkshake than a healthy breakfast. The most common smoothie recipe looks something like this; banana + berries + orange juice + flavored yogurt.  Although isolated these may be healthy options, together the formula ends up looking more like; sugar + sugar + sugar + sugar. Starting your day with too much fruit is a recipe for an energy crash about 1-hour post-breakfast.

2. Not Adding Protein

Your smoothie may be as green as can be, but without adding protein your smoothie is not setting you up for a day of success. Adding protein to your morning smoothie will help to balance your blood sugar and keep your cravings at bay. Protein is the most satiating and filling nutrient and skipping on protein will cause you to be hungry shortly after breakfast.

3. Not Adding Fat

Although this meal might not be served on a plate, it is essential that your smoothie remains macronutrient balanced. What does that mean? It should contain a serving of carbohydrates, protein, and healthy fat! Fat is vital for our health and also helps slow down digestion to keep us fuller longer and stops our blood sugar from spiking from the fruit.

4. Forgetting it’s a Meal

Although smoothies are liquid, they can pack a real nutritional punch, and depending on what is in them, can contain up to 500 calories per serving. Having them for breakfast is a great way to start your day, but when fully loaded they don’t need to be eaten with a full serving of pancakes, bacon, and eggs. If you want to include a smoothie as a drink or side to breakfast, dial back the ingredients so you don’t overdo it.

5. Drinking it Too Fast

Smoothies may be a shot of health, but they are not meant to be drunk like one! Drinking your smoothie too fast can cause digestive upset, like gas and bloating, making it difficult for your body to absorb all of the nutrients in it. If you couldn’t eat the ingredients in your smoothie in the span of 3 minutes, you shouldn’t drink it that fast either.

Fortunately, with a simple formula, you can create a perfect smoothie every time, and forgo the kitchen blender mishaps.

THE SMOOTHIE FORMULA =  Liquid + Fruit + Protein + Fat

  1. LIQUID: You’ll want to skip the fruit juice when you are making your smoothie. Alternately, opt for simple liquids like water, almond milk, coconut milk, or coconut water. Start with 3/4 of a cup and add then you can add more as needed. It’s better to underdo the liquid rather than overdo it.
  2. FRUIT ( and/or Veggies): Fruit provides a good base for your smoothie, a creamy texture, and a source of carbohydrates. Bananas are an easy option, as well as fresh or frozen berries or peaches. Try and limit your fruit to a 1 cup maximum, and adding a handful of leafy greens is always a great way to add more veggies.
  3. PROTEIN: Protein powders are a very simple way to add much-needed protein to your smoothie. Choose a protein powder that you can easily digest, as there are lots of options out there. Alternatively, nuts or seeds can also help provide a much-needed protein boost; hemp seeds are a personal favorite.
  4. FAT: A bit of healthy fat goes a very long way in your morning smoothie. Not only does it help to slow down the digestion and absorption of the sugars present in fruit to help balance your blood sugar, but appropriate sources can be used as a source of energy during the day.

Creating the perfect smoothie can be a bit of a science project if you are starting out, so don’t be afraid to experiment. The best thing to do is to start out simple and add more as you go. Here are three simple smoothie recipes I love.

BERRY BLASTER SMOOTHIE

  • 1 cup almond milk
  • ½ banana
  • ½ cup blueberries
  • 1 tbsp. coconut oil
  • 1 scoop vanilla protein powder

CHOCO-NUT SMOOTHIE

  • 1 cup coconut milk
  • 1 banana
  • 1 ½ tbsp. hemp seeds
  • 1 tbsp. almond butter
  • 1 tbsp. cocoa powder
  • 1 tbsp. cocoa nibs

GREEN ENERGY SMOOTHIE

  • 1 cup coconut water
  • 1 cup frozen peaches
  • 1 handful spinach
  • 1 ½ tbsp. hemp seeds
  • 1 tsp. coconut oil
  • ½ inch fresh ginger

10-Minute Marinara Sauce

Published on April 21, 2016 by Stephanie Kay

10-Minute Marinara Sauce

Because sometimes 10-minutes is all you’ve got, this simple marinara sauce can be made in a pinch for a quick weeknight dinner.

10-Minute Marinara Sauce

Homemade marinara is quick and easy to prepare and tastes way better than store-bought stuff. This sauce comes together so quickly, it is great for those weeknights when you didn’t plan dinner and just need to get something on the table. Since it is made with basic pantry ingredients, you don’t need to worry about running to the grocery store; just open a jar of tomatoes, add some herbs, and away you go. If you have the time, you can simmer the sauce for longer to help bring the flavors together, but it still tastes great in 10 minutes.

I love making this10-Minute Marinara Sauce recipe ahead of time and storing it in the fridge for when it’s needed; it’s great over zucchini noodles, stirred into stews, or even used as a base for a breakfast dish of spicy baked eggs.

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10-Minute Marinara Sauce

10-Minute Marinara Sauce

Author: Stephanie Kay

If you’ve got a little extra time, you can stew the marinara sauce a little longer for a deeper flavour, but regardless this recipe packs a healthy Italian punch.

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

  • 1 tablespoon olive oil
  • 1 small yellow onion, diced
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon crushed chillies (optional)
  • 1 28 oz can crushed tomatoes
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon black pepper

Instructions

  1. Heat oil in a saucepan on medium heat. Add diced onion and cook on a low heat for 3-5 minutes until onions are translucent.
  2. Add minced garlic and heat for 1 minute ensuring it does not burn. Add dried oregano, dried basil and crushed chillies and allow to heat for about 30 seconds until fragrant.
  3. Add can of crushed tomatoes to the saucepan and stir to combine. (You could use diced tomatoes, but you might want to puree the sauce at the end because it will provide a more watery texture.)
  4. Simmer on a low heat for 10 minutes and season with salt and pepper to taste.
  5. Enjoy!

Nutrition

  • Serving Size: 1 serving
  • Calories: 105 calories
  • Sugar: 10 grams
  • Fat: 4 grams
  • Carbohydrates: 17 grams
  • Fiber: 4 grams
  • Protein: 4 grams

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Chia Seed Pudding

Published on April 11, 2016 by Stephanie Kay

Chia Seed Pudding

Made with only 3 ingredients, this chia seed pudding makes a delicious on-the-go breakfast or gluten-free healthy snack! This chia seed pudding recipe is a simple recipe that you can flavour any way that you like. Once you’ve got the ratio of chia seeds to liquid down, you can easily add flavours, sweeteners, fruits and toppings to create any flavour combination you enjoy.

Chia Seed Pudding

Ch-ch-ch-chia! Potentially the best commercial of the 90s, and if you don’t know what I’m talking about you must go watch this video immediately.  If you are asking yourself if these seeds are the same magical seeds as the pottery pet that grows the answer is; yes! These seeds have a come long way in the past 20 years, so much so that they are one of the hottest superfoods in town.

Isolated, chia seeds are quite gritty and I personally don’t recommend them as something to munch on unless you want to spend your day with little black treats in your teeth. With that being said, what makes these seeds so magical is that they can absorb up to 4 times their weight in water making them a great thickening agent for recipes, additions to smoothies, or a delicious pudding alternative! Nutritionally speaking, chia seeds are rich in omega-3 fatty acids, antioxidants and fibre, and since they provide a gel-like texture when soaked, they are great for digestive health too.

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Perfect Chia Seed Pudding

Perfect Chia Seed Pudding

Author: Stephanie Kay

This chia seed pudding recipe is perfect for a quick breakfast for the mornings when you are short on time or in a hurry.

  • Author: Stephanie Kay
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 1 pudding 1x
  • Category: Snack
  • Method: Overnight
  • Diet: Vegan
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Ingredients

  • 3 tablespoons chia seeds
  • 2/3 cup almond milk
  • 2 teaspoons maple syrup (optional)
  • Optional Toppings: Granola, cinnamon, cocoa, fresh or dried fruits, nuts or seeds

Instructions

  1. In a small bowl or jar, whisk together the chia seeds, maple syrup, and almond milk.
  2. Cover and transfer to the refrigerator to set for at least one hour, overnight works best.
  3. In the morning, top with fruit and nuts or seeds of your choice.
  4. Enjoy!

Nutrition

  • Serving Size: 1 serving
  • Calories: 250 calories
  • Sugar: 8 grams
  • Fat: 14 grams
  • Carbohydrates: 27 grams
  • Fiber: 13 grams
  • Protein: 8 grams

Did you make this recipe?

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Tuscan Skillet Chicken

Published on April 6, 2016 by Stephanie Kay

Tuscan Skillet Chicken

A simple and warming one-pan meal, this Tuscan skillet chicken is a dinner the whole family will love.

Tuscan Skillet Chicken

Ok, full disclosure, I have never been to Tuscany, but I truly think this dish is something they would approve. This one-pot Tuscan skillet chicken is loaded with Italian-inspired flavours with sun-dried tomatoes, mushrooms and lots of herbs. Although you could certainly serve this type of dish with noodles, I opted to use white beans as a source of carbohydrate instead to make this well-balanced one-pot meal. Using the white beans makes this dish hearty and filling, and adds a little extra plant-based protein.

You could amend this Tuscan skillet chicken to make it completely paleo by simply omitting the beans and using potatoes or adding extra chicken, or make it completely vegetarian by adding extra beans instead of chicken. Regardless of how you serve it, it’s warming and delicious and makes great leftovers too.

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Tuscan Skillet Chicken

Tuscan Skillet Chicken

Author: Stephanie Kay

I used cannellini beans in this Tuscan skillet chicken, but you could easily use any white bean you like. If you are using sun-dried tomatoes packed in oil, be sure to remove some of the extra oil when you dice them up.

  • Author: Stephanie Kay
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Category: Mains
  • Method: Baked
  • Cuisine: Italian
  • Diet: Gluten Free
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Ingredients

  • 2.5lbs chicken thighs (about 8 thighs)
  • 2 tablespoon olive oil
  • 1 white onion, diced
  • 4 cloves garlic, minced
  • 8oz white mushrooms, sliced (about 3 cups)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried basil
  • 28oz can diced tomatoes
  • 1/2 cup sun-dried tomatoes, sliced
  • 14oz can cannellini beans
  • Sea Salt
  • Fresh Pepper

Instructions

  1. Preheat oven to 350°F.
  2. Season chicken with salt and pepper on both sides.
  3. Wash and chop all of your vegetables, and drain and rinse the can of beans.
  4. Heat 1 tbsp olive oil in a pan on a medium-high heat,  then add the chicken and brown for 3 minutes on each side.
  5. Remove chicken and set aside on a plate. You’re going to add it back to the pan later.
  6. Add the remaining tablespoon olive oil to the pan, and add the diced onion and sliced mushroom. Allow to cook on a medium heat for 2-3 minutes until onions begin to be translucent.
  7. Add the minced garlic and sundried tomatoes, allow to cook another 1-2 minutes. You don’t want the garlic to burn, so decrease the heat if needed.
  8. Add the dried herbs and allow to heat for about 30 seconds until fragrant. At this point I like to add a small splash of water, maybe 1-2 tablespoons, this helps to pick up any flavours off the bottom of the pan.
  9. Add the can of diced tomatoes to the mixture and stir to well combine. Cook for about 5 minutes.
  10. Return your chicken thighs to the pan. Ensure that they are submerged into the tomato mixture, if they overlap that is not an issue.
  11. Add the beans to the pan, spreading them out evenly.
  12. If you have an oven-proof skillet, cover the skillet and transfer it to the oven for 15-20 minutes. If you do not have an ovenproof skillet, continue cooking on the stovetop on a low heat for 10-15 minutes or until the chicken is cooked through.
  13. Remove your pan from the oven and allow to cool slightly.
  14. Serve warm with a side salad.
  15. Enjoy!

Notes

If you don’t have a pan that can be transferred from the stovetop to the oven, you can finish this recipe on the stovetop by keeping it on a very low heat for 10-15 or until the chicken is cooked through.

Nutrition

  • Serving Size: 1 serving
  • Calories: 619 calories
  • Sugar: 10 grams
  • Fat: 20 grams
  • Carbohydrates: 40 grams
  • Fiber: 8 grams
  • Protein: 70 grams

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Green Smoothie Bowl

Published on February 22, 2016 by Stephanie Kay

A quick and easy green smoothie bowl recipe! This simple 5-ingredient green smoothie bowl recipe is complete with customizable toppings and is a fantastic way to get greens into your breakfast.

Green Smoothie Bowl

For many, smoothies are a great way to add a some extra fruits and veggies to your day without extra cooking, you can just blend and go. Although smoothies are great, smoothie bowls are even more fun. Think of smoothie bowls as an extra thick smoothie that you can eat like soft-serve ice cream with a spoon – delicious! Honestly, making a smoothie bowl is not too difficult, it just means adding a little more fruit and veg, and a little less liquid to your blender.

A green smoothie bowl can be used for breakfast, or as a snack, just be sure to add a source of protein to your smoothie to ensure it is more well macronutrient balanced and satiating. In this recipe, I’ve used protein powder to serve as a source of protein, but plain yogurt or nut butters are also great ways to add protein to a smoothie.

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Green Smoothie Bowl

Green Smoothie Bowl

Author: Stephanie Kay

This green smoothie bowl is made with vanilla protein powder, however, natural protein powder would work well too.

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

  • 1/2 banana, frozen works best
  • 1/2 avocado
  • 1 scoop vanilla protein powder
  • 1 large handful fresh spinach
  • 1/2 to 3/4 cup almond milk

Optional Toppings:

  • Berries
  • Shredded coconut
  • Chopped nuts
  • Hemp seeds
  • Chia seeds
  • Pumpkin seeds
  • Sunflower seeds

Instructions

  1. In a blender, combine banana, avocado, spinach, protein powder and 1/2 cup liquid. (Always start with less liquid and add as required.)
  2. Blend until smooth and add more liquid if mixture is too thick. You’re looking for a soft-serve ice cream consistency, thick enough to eat with a spoon.
  3. Pour mixture into a small bowl, and sprinkle with toppings of your choice.
  4. Enjoy!

Nutrition

  • Serving Size: 1 bowl
  • Calories: 296 calories
  • Sugar: 8 grams
  • Fat: 13 grams
  • Carbohydrates: 30 grams
  • Fiber: 7 grams
  • Protein: 20 grams

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Beef and Bean Chilli

Published on January 26, 2016 by Stephanie Kay

Chili has always been a winter staple for me, my mom used to make it for us, and although I probably like mine a lot spicer now, it always reminds me of home. Most chili recipes call for a lot of beef, and a touch of beans, but I like to turn my recipe on its head. A half serving of beef and a double portion of beans make this beef and bean chili a protein powerhouse and the perfect winter dinner.

Beef and Bean Chilli

More Chili Recipes:

  • Chili Con Carne
  • Vegetarian Lentil Chili
  • Butternut Squash Turkey Chili
  • Turkey Pumpkin Chili
  • Slow Cooker Vegetarian Chili
  • White Bean Turkey Chili
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Beef and Bean Chilli

Beef and Bean Chili

Author: Stephanie Kay

This beef and bean chili is easy to make and incredibly versatile. You can easily omit the beef altogether in this recipe and add another can of beans of your choice. If you like a little spice, you can always add more spices as well.

  • Author: Stephanie Kay
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: 4 servings 1x
  • Category: Mains
  • Cuisine: Mexican
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Ingredients

  • 1 tablespoon olive oil or butter
  • 1 large onion, diced
  • 1 red bell pepper, diced
  • 4 garlic cloves, minced
  • 2 teaspoons hot chilli powder
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon cinnamon
  • 1/2 lb (250g) ground beef
  • 250ml beef stock
  • 400g can chopped tomatoes
  • 1/2 teaspoon dried marjoram
  • 2 tablespoons tomato paste
  • 1 square dark chocolate, 70% or more
  • 14oz can red kidney beans
  • 14oz can black beans
  • Salt

Instructions

  1. Prep your vegetables. Chop the onion and red pepper into a small dice, about 5mm square. Peel and finely mince the garlic.
  2. Brown the beef. Add the beef to a pan on medium heat, breaking it up with a spoon or spatula. Ensure that the heat is high enough for the beef to cook and not stew in the pot. Cook for about 5-7 minutes, or until the beef is uniformly cooked and is no longer pink. At this point add a pinch of sea salt to season the beef. Set aside.
  3. In a large pot on medium heat, warm the coconut oil or butter. Add the onion and cook, stirring frequently not to burn, about 3 minutes until translucent.  Add the red pepper and garlic, cook for another 1-2 minutes, until softened. Add the chilli powder, paprika, cumin and cinnamon. Heat for another 30 seconds, until fragrant.
  4. Transfer the cooked beef to the pot with the onion mixture and incorporate until well combine.
  5. Add tomato paste and canned tomatoes. Stir until well combined. Reduce the heat to a simmer and add stock, marjoram and dark chocolate. Stir to ensure everything is well mixed.
  6. Reduce the heat and allow the mixture to cook on a low simmer for 30 minutes. Check the pot occasionally and stir the mixture to ensure that it does not stick to the bottom.
  7. In the mean time, open the cans of beans and place them in a strainer. Rinse the beans under water to ensure that they are well rinse and the brine is washed off. Set aside and allow to dry a little.
  8. After 30 minutes, add the drained beans to the chili and stir to incorporate. Bring the pot to a low boil and cook for another 10 minutes with the cover removed. This will allow the mixture to reduce a little and the chili to thicken.
  9. Remove pot from the heat and allow the chili to stand and relax. This will allow the flavours to mix and mingle. The chili can be served immediately, but actually tastes better the following day.
  10. Serve with brown rice or cauliflower rice, and top with avocado and fresh coriander.

Nutrition

  • Serving Size: 1 serving
  • Calories: 307 calories
  • Sugar: 6 grams
  • Fat: 7 grams
  • Carbohydrates: 38 grams
  • Fiber: 14 grams
  • Protein: 25 grams

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Red Cabbage Sauerkraut

Published on November 18, 2015 by Stephanie Kay

Sauerkraut’s literal translation from German is “our cabbage”, and is traditionally fermented with juniper berries. Sauerkraut is commonly made with green cabbage but can be made with any color of cabbage or even a combination of flavors, much like this red cabbage sauerkraut.

Picture

 

When fermenting, it is vitally important to use the best quality vegetables and salts available. Table salt does not contain the required trace minerals and will not allow for proper fermentation. I recommend Celtic Sea Salt or Redmond Real Salt.

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Rainbow Sauerkraut

Red Cabbage Sauerkraut

Author: Stephanie Kay

Made with red cabbage and fresh apples, this red cabbage sauerkraut recipe is sweet and salty.

  • Author: Stephanie Kay
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 10 servings 1x
  • Category: Sides
  • Method: By Hand
  • Cuisine: American
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Ingredients

  • 1 small purple cabbage, cored and shredded
  • 2 large carrots, shredded
  • 1 McIntosh apple, shredded
  • 1 tablespoon salt

Instructions

  1. In a bowl, toss shredded cabbage with sea salt.
  2. Use your hands to “massage” cabbage mixture for several minutes until it releases its juices and starts to soften.
  3. Add apples and carrots to cabbage and mix together thoroughly.
  4. Add cabbage mixture to a wide-mouth jar and press down with hand or mallet until juices come to the top of the mixture.
  5. The top of the cabbage should be at least 1 inch below the top of the jar and submerged in its juices.
  6. Close the jar tightly and keep at room temperature for at least 3 days before transferring to a cold storage.
  7. You can begin tasting your mixture after 2 days, but it improves with age.

Nutrition

  • Serving Size: 2 tablespoons
  • Calories: 33 calories
  • Sugar: 5 grams
  • Fat: 0 grams
  • Carbohydrates: 8 grams
  • Fiber: 2 grams
  • Protein: 1 gram

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Salted Caramel Oatmeal

Published on November 15, 2015 by Stephanie Kay

Rich and creamy, this salted caramel oatmeal is the perfect combination of salty and sweet, and is a quick and easy healthy breakfast for weekday mornings! This salted caramel oatmeal recipe calls for whole milk, however, you could easily swap it for almond milk or coconut milk if you wanted to make it dairy-free.

Salted Caramel Oatmeal

Oatmeal is one of my go-to breakfasts because it’s so simple to make, and it’s a high-fiber meal that will keep you fuelled and full for hours to come. Not to mention, once you’ve got the basics down there are so many different variations that can you can create, from apple cinnamon to chocolate banana, and this salted caramel oatmeal is just another delicious flavor you can add to the list! Although it sounds ultra-indulgent, this recipe is actually made completely of real food and helps to add some healthy fats and natural sweetness to the oatmeal. The simple combination of tahini and maple syrup, along with a pinch of sea salt, helps to create an oogey and gooey no-cook caramel sauce that takes a humble bowl of oatmeal to the next level.

More Healthy Oatmeal Recipes:

  • Chocolate Banana Oatmeal
  • Apple Cinnamon Oatmeal
  • Chai Spiced Oatmeal
  • Cardamom Pear Oatmeal
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Salted Caramel Oatmeal

Salted Caramel Oatmeal

Author: Stephanie Kay

This salted caramel patmeal feels like an indulgent treat but is a healthy, vegetarian and gluten-free breakfast that will keep you full for hours to come.

  • Author: Stephanie Kay
  • Cook Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 1 serving 1x
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian
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Ingredients

Oatmeal:

  • 1/2 cup rolled oats
  • 1 cup milk or almond milk
  • 1/2 teaspoon cinnamon
  • 1 pinch sea salt
  • 1/4 cup almond, roughly chopped (optional)

Salted Caramel:

  • 1 tablespoon tahini
  • 1 tablespoon maple syrup
  • 1 pinch salt
  • Water, to thin as needed

Instructions

  1. In a small saucepan, combine rolled oats, milk, cinnamon and sea salt, and bring to a boil.
  2. Reduce to a simmer and cook on low heat for 5-8 minutes, stirring frequently, until all of the liquid has been absorbed and oats are tender.
  3. In a separate small bowl, whisk together tahini, maple syrup and a pinch of salt. As needed, add a splash of water to thin the mixture to help create a creamy texture that is not too thick.
  4. Once cooked, transfer oatmeal to a bowl, drizzle with salted caramel and top with chopped almonds and an extra sprinkle of cinnamon.

Nutrition

  • Serving Size: 1 bowl
  • Calories: 333
  • Sugar: 12 grams
  • Fat: 11 grams
  • Carbohydrates: 46 grams
  • Fiber: 5 grams
  • Protein: 9 grams

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Bean Minestrone Soup

Published on October 28, 2015 by Stephanie Kay

Minestrone soup – childhood classic, with a bit of a twist. The typical minestrone soup is a combination of a simple broth, a mixture of veggies with a little noodle or rice. I’ve bean minestrone soup with kale is made by simply swapping the noodles for some cannellini beans to help kick on the protein content, and included some kale to add some much-needed greens.
Picture

More Italian-Inspired Soup Recipes:

  • Spring Green Minestrone
  • Italian Sausage Soup
  • Creamy Sausage Tortellini Soup
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Kale & White Bean Minestrone

Bean Minestrone Soup with Kale

Author: Stephanie Kay

This white bean minestrone soup with kale it rich in fibre and plant-based protein for a hearty vegetarian meal.

  • Author: Stephanie Kay
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegetarian
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Ingredients

  • 2 tablespoons olive oil
  • 1 leek
  • 1 carrot
  • 1 celery stalk
  • 1/2 red pepper
  • 2–4 cloves garlic
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1 pinch crushed chilies
  • 400g can diced tomatoes (no salt added)
  • 400g can cannellini beans
  • 6 cups vegetable or chicken broth
  • 2 large kale leaves (4 small)
  • 1 pinch sea salt

Instructions

  1. Wash and chop leek – cut ends off and slice leek lengthwise down its centre, and then chop into rounds. Place leeks in a strainer and rinse to remove any excess dirt or grit. Towel dry.
  2. Peel and dice carrot, chop celery and pepper into small bite size pieces. Mince garlic.
  3. In a large pot, heat oil on medium heat. Add chopped leek, carrot, red pepper and celery. Sautee for 2-3 minutes until vegetables begin to soften but still slightly crisp.
  4. Add garlic, herbs, pinch of chilies and salt, and heat for 30 seconds until fragrant. Do not allow to burn.
  5. To the mixture, add a splash of stock to help loosen anything that may have stuck to the pan, and allow it to pick up all of the flavours.
  6. Mix in can of tomatoes, and stir until well combined with sauteed vegetables.
  7. Add remaining stock and bring mixture to a boil, then reduce to a low simmer and allow to cook for 20 minutes.
  8. In the meantime, strain beans and rinse thoroughly under cold water in a strainer.
  9. Wash kale leaves and towel dry lightly. Remove the hard spine, and chop into small bite size pieces.
  10. Once the soup has cooked for 20 minutes, add the rinsed beans and chopped and allow to cook on a very low simmer for another 5 minutes.
  11. Once finished, allow the soup to cool and season with sea salt and pepper as needed.
  12. The soup can be served immediately, however I find it tastes best the 2nd day once the flavours have all blended together.
  13. Enjoy!

Nutrition

  • Serving Size: 1 serving
  • Calories: 261 calories
  • Sugar: 8 grams
  • Fat: 9 grams
  • Carbohydrates: 38 grams
  • Fiber: 8 grams
  • Protein: 12 grams

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Curried Honey Mustard Chicken

Published on October 21, 2015 by Stephanie Kay

Made with only 5 ingredients, the marinade for this curried honey mustard chicken is super simple yet full of flavor for a great weeknight meal.

Curried Honey Mustard Chicken

This recipe was given to me by a friend’s mother about 10 years ago and I have been using is ever since. With only 4 ingredients, this marinade is simple for anyone to make, and can really be used for a variety of different meats. If you are weary of the amount of butter in the recipe, read this blog post, and if you are concerned about the honey, you need not be. When buying honey, try and buy local, raw and unpasteurized honey as it provides a multitude of health benefits, and remember that the entire marinade is for 4 or more servings.

More Healthy Chicken Recipes:

  • Hot Honey Chicken Bowls
  • Honey Lime Chicken Skewers
  • Lemon Paprika Chicken
  • Creamy Tomato Chicken
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Curried Honey Mustard Chicken

Curried Honey Mustard Chicken

Author: Stephanie Kay

The curried honey mustard chicken recipe calls for Dijon mustard, however, you can also use a combination of Dijon and grainy mustard for extra flavour and texture.

  • Author: Stephanie Kay
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Category: Main
  • Method: Baked
  • Cuisine: American
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Ingredients

  • 4 chicken breasts, boneless, skinless
  • 1/3 cup butter, melted
  • 1/4 cup honey
  • 1/4 cup Dijon mustard
  • 2–4 teaspoons curry powder
  • Sea Salt

Instructions

  1. Preheat oven to 350°F.
  2. In a saucepan on low heat, heat butter until melted.
  3. In a small bowl, whisk together butter, honey, mustard and curry powder. (I use 4 tsp of curry powder because I like spice, however if you’re not a huge fan of spice you can use 2 tsp. curry powder or omit it all together.)
  4. Arrange chicken in a baking or casserole dish, and season lightly with a pinch of sea salt.
  5. Pour mixture over chicken and allow to marinade 1-2 hours. You can also cook it right away, but the flavours blend together better after sitting for a little while in my opinion.
  6. Pre-heat oven at 350°F and bake chicken, uncovered, for 30-35 minutes.
  7. Serve warm and enjoy!

Nutrition

  • Serving Size: 1 piece chicken
  • Calories: 303 calories
  • Sugar: 9 grams
  • Fat: 14 grams
  • Carbohydrates: 11 grams
  • Fiber: 1 gram
  • Protein: 34 grams

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