Stephanie Kay Nutrition

Real Food for Real Life

Shredded Tofu Tacos

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Ready in 30 minutes, lightly spicy, and full of plant-based protein, these shredded tofu tacos are a quick and easy vegan meal idea that even a tofu hater will love.

Three shredded tofu tacos with pico de gallo, avocado, and cilantro on top on a plate with a side of lime wedges.

Let’s be honest, vegan food gets a lot of hate and, while I don’t follow a vegan or vegetarian diet myself, meatless recipes are a great way to add more plants and variety to your diet. Plus, plant-based protein sources are often less expensive than animal proteins and are a great way to add more fiber to your diet at the same time.

I’ve shared several tofu recipes before, but I’ve never shared a shredded tofu recipe. While it’s nothing revolutionary, shredding tofu instead of slicing or cubing tofu is a great way to add more texture to tofu and cuts the cooking time in half!

Overhead shot of shredded tofu tacos with a side of pico de gallo, sliced avocado, lime, and cilantro on the side.

By seasoning shredded tofu with soy sauce and a mixture of spices and frying it in a pan, you can create a savory, salty, and delicious meat-like filling with the best texture that is perfect for taco night. Honestly, these shredded tofu tacos are so flavorful I’m confident that they will become one of your go-to vegetarian recipes.

Why You’ll Love This Recipe

  • Quick and Easy – Made in one pan in less than 30 minutes, these shredded tofu tacos are perfect for a weeknight meal.
  • Vegetarian – These crowd-pleasing vegan tacos are full of plant-based protein.
  • Keep Well – The shredded tofu mixture keeps well in the fridge and freezer making great leftovers and great for meal prep.
Ingredients for shredded tofu tacos: extra-firm tofu, chili powder, paprika, cumin, onion powder, garlic powder, salt, soy sauce, and tomato paste.

Ingredients + Substitutions

  • Tofu – To make the shredded tofu mixture. For the best results, use firm or extra-firm tofu, silken tofu is not recommended.
  • Soy Sauce – To give the shredded tofu a salty flavor and umami taste.
  • Spices – A mixture of chili powder, paprika, cumin, onion powder, garlic powder, and salt to season the shredded tofu.
  • Tomato Paste – To flavor the tofu and add some texture.
  • Tortillas – I used corn tortillas because I think the texture is better, but you can use flour or low-carb tortillas if preferred.
  • Toppings – This recipe calls for a combination of salsa, avocado, lime juice, and cilantro, but you can add any toppings you like to these shredded tofu tacos.
Block of extra-firm tofu on a cutting board shredded into pieces with a box grater.

Dietary Adaptions

To Make them Gluten-Free: Swap the soy sauce for tamari or coconut aminos.

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

Bowl of shredded tofu of soy sauce, chili powder, paprika, onion powder, garlic powder, and salt on top.
Shredded tofu covered in spices in a bowl.

How to Make Shredded Tofu Tacos

  1. Press the tofu. Wrap the tofu in paper towels or a tea towel and place something heavy on top to remove any excess liquid.
  2. Shred the tofu. Using a box grater, shred the block of tofu into strips.
  3. Season the tofu. Place the tofu shreds in a large mixing bowl, add soy sauce, chili powder, paprika, cumin, onion powder, garlic powder, and salt, and stir until well combined.
  4. Cook the shredded tofu. Transfer the seasoned tofu to a large frying pan on medium-high heat with olive oil, add the tomato paste, and cook for 5-6 minutes until the tofu is slightly crispy.
  5. Serve and enjoy! Add the shredded tofu to the tortillas and serve with toppings of your choice.

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

Shredded tofu in a cast-iron skillet ready to be cooked.
Cooked shredded tofu taco mixture in a cast-iron skillet.

Red’s Nutrition Tip

These delicious tofu tacos are a pretty good source of protein but not as high as more traditional taco recipes. If you want to increase the protein content of each taco, I would suggest serving them with some black beans or adding a bit of lentil taco mixture.

Serving Suggestions + Toppings

Shredded tofu is a great source of vegetarian protein, so pairing it with a source of complex carbohydrates, healthy fats, and fiber, such as tortillas, avocado, and lettuce, can help to ensure eating a balanced meal. My favorite toppings for these shredded tofu tacos are:

  • Salsa
  • Guacamole
  • Sliced avocado
  • Black beans
  • Refried beans
  • Pickled red onion
  • Shredded lettuce
  • Slice red cabbage
  • Pico de gallo
  • Hot sauce
  • Lime wedges
Tofu tacos on a plate.

Other Ways to Use Shredded Tofu Filling

Add it to quesadillas. Turn cheese quesadillas into a high-protein vegetarian meal by adding the shredded tofu taco mixture.

Add it to burritos. Make vegan burritos by swapping chicken or beef for shredded tofu and filling them with brown rice, beans, nutritional yeast, lettuce, salsa, avocado, hot sauce, and cilantro.

Make shredded tofu bowls. Turn these shredded tofu tacos into a shredded tofu taco bowl. Fill a bowl with rice, black beans, shredded tofu, and top with avocado, tomatoes, and cheese for a healthy lunch dinner, or meal prep idea.

Top on nachos. Cover a lined baking sheet with tortilla chips then add the shredded tofu mixture on top, sprinkle with shredded cheese, and then place under the broiler until the cheese is melted and dollop with salsa, guacamole, and sour cream to serve.

Close up of vegetarian tofu tacos with shredded tofu.

Storage + Reheating

To Refrigerate: Allow the shredded taco mixture to cool completely and then store it in an airtight container in the fridge for up to 7 days.

To Freeze: Once cooked and cooled, the shredded tofu can be stored in an airtight container in the freezer for up to 6 months.

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

More Tofu Recipes:

Beef vs. Chicken: Which is Healthier?

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Both chicken and beef are good sources of protein, but is one healthier than the other? Here is a complete comparison of the nutritional content of beef vs. chicken.

Cuts of beef and chicken on a wooden cutting board on a wood background.

Meat consumption in the US has been increasing over the past few decades, with chicken consumption and beef consumption being the primary contributors. According to data from the USDA and Economic Research Service, chicken is the most widely consumed meat, as more chicken than beef is consumed per capita, and everything from nutritional values to taste to cost is a factor.

Table of contents

Cuts of Beef vs. Chicken

Beef and chicken are available in a wide variety of cuts, from bone-in to boneless and whole cuts to ground meat. The most popular cuts of chicken meat are boneless chicken breasts, due to their leanness and versatility, while the most popular cuts of beef are ribeye steaks. The nutritional values of chicken and beef vary widely based on the exact cut of meat consumed.

Beef vs. Chicken Nutrition

Here is a calorie and macronutrient comparison of various cuts of beef and chicken meat per 100-gram serving (1, 2, 3, 4, 5, 6).

Cut of MeatCaloriesProteinFatCarbohydrate
Top Sirloin Steak131 calories22 grams4 grams0 grams
Chicken Breast106 calories23 grams2 grams0 grams
Flank Steak165 calories21 grams8 grams0 grams
Chicken Leg214 calories16 grams16 grams0 grams
Ground Beef185 calories18 grams13 grams0 grams
Ground Chicken143 calories17 grams8 grams0 grams
Infographic of nutrition content of calories, protein, and fat in beef vs. chicken per 100 gram serving.

Calories

On average, chicken contains fewer calories than beef. Chicken is generally a leaner meat than beef and, therefore, it has a lower calorie density than beef, but it varies widely by cut of meat. Per 100-gram serving, top sirloin steak contains 131 calories and chicken breast contains 106 calories; however, flank steak contains 165 calories and chicken leg contains 214 calories.

Protein

Chicken and beef contain very similar amounts of protein. In general, fattier cuts of chicken and beef contain fewer grams of protein per serving than leaner cuts of chicken and beef.

Per 100-gram serving, top sirloin steak contains 22 grams of protein, chicken breast contains 22.5 grams of protein, flank steak contains 21.1 grams of protein, chicken leg contains 16.4 grams of protein, lean ground beef contains 18 grams of protein, and ground chicken contains 17 grams of protein.

Fat

On average, beef contains more fat than chicken. Although it varies widely by cut of meat, red meat generally contains more fat than poultry, and red meat also contains more saturated fats.

The fat content of chicken meat is primarily found in the skin, which can easily be removed to reduce the fat and calorie content of chicken meat, whereas the fat content of beef is primarily marbled into the meat itself. Lean cuts of chicken without skin are referred to as “white meat” and are lower in fat content than “dark meat” cuts of chicken and beef.

On average, chicken also contains more unsaturated fat, while beef contains more saturated fat. Both chicken and beef contain monounsaturated fats and polyunsaturated fats, including omega-3 and omega-6 fats; however, beef has a higher content of omega-3 fats than chicken. Although overall, seafood is a much better source of omega-3 fats than beef.

Per 100-gram serving, top sirloin steak contains 4.08 grams of fat, chicken breast contains 1.93 grams of fat, flank steak contains 8.29 grams of fat, chicken leg contains 16 grams of fat, lean ground beef contains 12.8 grams of fat, and ground chicken contains 8.1 grams of fat.

Carbohydrates

Neither beef nor chicken are a source of carbohydrates, fiber, or sugar.

Vitamins + Minerals

Here is a comparison of essential vitamins and minerals from a 100-gram serving of cooked sirloin steak vs. skinless chicken breast based on the USDA dietary guidelines for an average adult female (7, 8, 9).

MicronutrientTop Sirloin Steak% RDAChicken Breast% RDA
Calcium22 mg2%5 mg1%
Iron1.92 mg11%0.45 mg3%
Magnesium27 mg8%34 mg11%
Phosphorus253 mg36%258 mg37%
Potassium410 mg16%391 mg15%
Sodium66 mg3%52 mg2%
Zinc5.7 mg71%0.9 mg11%
Thiamin0.088 mg8%0.107 mg10%
Riboflavin0.163 mg15%0.213 mg19%
Niacin9 mg64%12 mg86%
Vitamin B60.681 mg52%1.16 mg89%
Vitamin B121.47 mcg61%0.21 mcg9%
Folate10 mcg3%4 mcg1%
Choline117 mg28%111 mg26%
Infographic on micronutrients, vitamins and minerals, in beef and chicken per 100 gram serving.

Cholesterol

The cholesterol content of beef and chicken varies significantly by the cut of meat. Here is a comparison of the cholesterol levels of various cuts of beef vs. chicken per 100-gram serving (7, 8).

Cut of MeatCholesterol
Top Sirloin Steak60 mg
Chicken Breast73 mg
Flank Steak58 mg
Chicken Leg93 mg
Ground Beef66 mg
Ground Chicken86 mg

Glycemic Index

Beef and chicken both have a glycemic index of zero because they do not contain carbohydrates.

Beef vs. Chicken Bone Broth

Both beef and chicken bone broth are good sources of collagen, protein, healthy fats, and micronutrients. Chicken and beef broth are made by simmering the animal bones in water until they disintegrate and release their nutrients into the water to make a rich bone broth. The calorie, protein, and fat content of both will vary based on the recipe used to make them. Overall, both beef broth and chicken broth are nutrient-dense foods that can be included in a healthy diet.

Other Factors to Consider

In addition to nutritional content, here are some other factors to consider when it comes to choosing chicken or beef.

Taste

Chicken meat has a milder, more neutral flavor than beef. Red meats like beef contain more myoglobin, an oxygen-carrying protein that adds flavor and aroma to cooked meat, than white meats such as chicken and turkey. However, darker cuts of chicken, such as chicken thighs and chicken legs, tend to have more flavor than light cuts of chicken, such as skinless chicken breast.

Cooking Methods

Chicken and beef are versatile meats that can be prepared in many ways. Both meats can be grilled, baked, braised, poached, or roasted, and used in soups, stews, casseroles, burgers, sandwiches, and stir-fries.

On average, beef takes slightly less time to cook, as it can be eaten rare, while chicken meat needs to reach an internal temperature of 165°F before it’s safe to eat (10). Bone-in chicken and beef take longer to cook than boneless cuts.

Cost

While the cost of food and meat continues to rise, chicken remains consistently cheaper than beef and pork. On average, chicken retails at $1.95 per pound, while beef retails at $5.48 per pound (11). The primary reason for this is that beef production requires more resources and time than chicken production.

Level of Processing

Both chicken and beef are considered unprocessed foods as they are whole foods that come from animals. While both chicken and beef can be used to make processed and ultra-processed foods, such as processed meats and hot dogs, whole cuts of meat, such as steaks, chicken breasts, and ground meats are considered unprocessed or minimally processed foods.

If you are unsure if a meat product is processed or not, it is best to read the label ingredients and see what, if anything, has been added to the meat.

So, which one is the healthier choice?

Chicken meat is higher in protein and lower in fat than beef, but beef is higher in omega-3 fats, vitamins, and minerals than chicken. Although many people assume chicken has less cholesterol than beef, the cholesterol levels of these meats are very similar.

Both chicken and beef are nutrient-dense sources of protein that can increase satiety signals and feelings of fullness, and help you reach your optimal daily protein target. Moreover, both chicken and beef can support a goal of weight loss if the individual is in a calorie deficit, and choosing chicken and leaner cuts of beef can make that easier.

The healthiest choice is simply the one that you enjoy and consume as a source of protein as part of a balanced meal with carbohydrates, fiber, and healthy fats made primarily of whole foods.

The Bottom Line

Chicken and beef are good sources of protein, fats, vitamins, and minerals. On average, chicken is lower in calories and higher in protein, and beef is high in fat, vitamins, and minerals. Chicken has a milder taste than beef and is less expensive, but beef takes less time to cook, and both meats can be prepared via multiple cooking methods. Overall, both chicken and beef have multiple health benefits and can be included as good sources of complete protein in a healthy diet.

The Bottom Line

Chicken and beef are good sources of protein, fats, vitamins, and minerals. On average, chicken is lower in calories and higher in protein, and beef is high in fat, vitamins, and minerals. Chicken has a milder taste than beef and is less expensive, but beef takes less time to cook, and both meats can be prepared via multiple cooking methods. Overall, both chicken and beef have multiple health benefits and can be included as good sources of complete protein in a healthy diet.

How to Eat More Fiber

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Fiber plays a vital role in our health but many of us as falling short on our dietary fiber intake. Fortunately, getting more fiber into your diet is not as complicated as it may seem, it just takes a little planning. Here are some simple tips on how to eat more fiber.

Table of contents

Types of Fiber

Fiber is a form of complex carbohydrate, as it is a non-digestible polysaccharide found in plant-based foods, and can be categorized into two different types; soluble fiber and insoluble fiber.

  • Soluble fiber dissolves in water and forms a gel-like substance as it goes through the digestive system, which helps to slow the absorption of sugar into the bloodstream and is particularly beneficial in supporting healthy microbiome fermentation (1). Soluble fiber is found in plant pectin and gums such as legumes, oats, barley, and quinoa; vegetables such as artichoke, squash, broccoli, and carrots; and fruits such as apples, pears, berries, and bananas.
  • Insoluble fiber does not dissolve in water and, therefore, passes through the digestive tract relatively untouched. For this reason, insoluble fiber helps to add bulk to the stool, prevent constipation, and regulate bowel movements. Insoluble fiber is found in whole grains, beans, nuts, seeds, and some vegetables.

It is important to understand that there is a lot of overlap between soluble and insoluble fiber, and many fiber-rich foods contain a combination of both forms.

What foods are highest in fiber?

Fiber can be found in a wide range of plant-based foods, including fruits, vegetables, whole grains, beans, lentils, nuts, and seeds. The most high-fiber foods include:

  • Fruits: Raspberries, pears, apples with skin, bananas, oranges, and strawberries
  • Vegetables: Green peas, broccoli, turnip greens, Brussels sprouts, sweet potatoes and potatoes with skin, corn, cauliflower, and carrots
  • Whole Grains:  Barley, bran, oats, oat bran, and brown rice
  • Beans & Lentils: Split peas, lentils, and black beans
  • Nuts & Seeds: Chia seeds, almonds, pistachios, and sunflower seeds
Infographic on the benefits of fiber.

What are the benefits of eating more fiber?

Consuming adequate dietary fiber helps to normalize bowel movements, promote gut health, control blood sugar levels, and lower cholesterol levels (2). A high-fiber diet has also been shown to help regulate weight and appetite by keeping you fuller for longer periods, as well as help reduce the risk of developing cardiovascular disease (3, 4).

How much fiber should you eat?

While the exact amount of fiber a person needs will vary by individual, the current dietary guidelines recommend 14 grams of fiber for every 1,000 calories, which equates to roughly 25 grams of fiber per day for women and 38 grams of fiber per day for men (5). Currently, only about 5% of the US population meets the dietary fiber recommendations, as the average American consumes 15 grams of fiber per day (6).

Since most fiber-containing foods contain a combination of soluble and insoluble fiber, it is not necessary to be specific about the exact type of fiber you are consuming, rather, focusing on overall fiber intake is the best way to ensure that you are eating enough.

Is it possible to eat too much fiber?

While high-fiber foods are essential to a healthy diet, increasing your fiber intake too quickly can negatively impact your digestive system and cause gas, bloating, and constipation. For this reason, it is best to increase your fiber intake slowly, over a period of days or weeks, and ensure that you drink plenty of water during the process.

Infographic with 9 tips on how to eat more fiber.

Tips to Eat More Fiber

Here are 9 ways to eat more fiber ways to ensure you are reaching your recommended daily fiber intake.

1. Eat More Vegetables

Although most people know they are good for them, many still fail to eat vegetables regularly. Because all vegetables contain fiber, eating more vegetables can quickly increase your daily fiber intake without much effort. Non-starchy vegetables such as leafy greens, broccoli, and cauliflower are low in calories, high in fiber, rich in micronutrients, and can help keep you full for longer periods. Not only is eating vegetables at every meal ideal but eating them first can help to ensure that you don’t fill up on other things before you get the chance to eat them.

2. Opt for Whole Grains over Grain Products

One of the easiest ways to eat more fiber is to focus on whole grains in their whole format as opposed to products made of them. Eating whole grains helps to ensure that you are eating all parts of the grain, including the germ, endosperm, and fiber-rich bran. Unfortunately, refined grains and refined grain products are a poor source of fiber given they have been stripped of their vitamin-containing germ and fiber-rich hull. So, instead of reaching for pastries, baked goods, and granola bars, opt for whole grains such as rolled oats, barley, quinoa, buckwheat, wild rice, and brown rice.

3. Start at Breakfast

Instead of waiting until snack time to eat your fruit and lunchtime to eat your veggies, focus on adding more fiber to your meals first thing in the morning. By simply adding fruit to your oatmeal, veggies to your eggs, and nuts or seeds to your yogurt you can help to boost your overall fiber intake before you even start your day.

4. Eat More Beans and Lentils

Not only are beans and lentils a rich source of soluble fiber, but they are a great source of plant-based protein that you can include in meals. Although not everyone is accustomed to cooking with beans and lentils, they are very easy to cook with and are an important part of many traditional diets. Replacing meat with chickpeas, black beans, or lentils in a few meatless meals per week, or adding them to meat-based meals, is a great way to boost your fiber, protein, vitamin, and mineral intake simultaneously.

5. Snack on Nuts and Seeds

In addition to being food sources of healthy fats and protein, nuts and seeds are versatile fibrous foods that are easy to transport, which makes them great for snacks. Although all nuts and seeds contain some soluble fiber, pumpkin seeds, almonds, pistachios, hazelnuts, and pecans are particularly high in fiber and great for snacking. However, because they are high in fat, they are very calorie-dense foods, so it is important to be mindful of portion size.

6. Reach for Fruit Instead of Juice

Although fruit is a rich source of fiber, fruit juice is not. Given that juices are pressed, leaving only a concentration of carbohydrates, specifically in the form of natural sugar, they are not a good source of fiber. Although fresh fruit and vegetable juices may contain vitamins and minerals, they are stripped of any fiber and therefore do not provide the same health benefits as whole fruits and vegetables. So, instead of reaching for juice, opt for fruits and vegetables in their whole format.

7. Leave the Skin On

In many cases, the dietary fiber found in fruits and vegetables is found in their skin. Certain fresh fruits and vegetables, such as apples, potatoes, and cucumbers, contain little to no fiber without their skin. In fact, up to 31% of the dietary fiber in a vegetable can be found in its skin (7). So, if the skin on a fruit or vegetable is edible, do your best to consume it as it will help to increase your overall fiber intake.

8. Prioritize Whole Foods

Since fiber is a form of complex carbohydrate found in whole foods, prioritizing whole foods in your diet is the best way to help you eat more fiber. Whole foods and minimally processed foods, such as frozen vegetables, whole wheat flour pasta, and whole-grain bread, generally contain more fiber than ultra-processed foods. Moreover, although many ultra-processed foods are fortified with added fiber, they are not as nutrient-dense as whole foods.

9. Use a Fiber Supplement

If you’re struggling with the above suggestions or are in the process of working on them, but are continually missing your daily dietary fiber intake, fiber supplements are a good option. Fiber supplements, such as fiber powders, are a great way to add extra fiber to your diet without much effort.

While replacing high-fiber foods in your diet with fiber supplements completely is not recommended, as high-fiber whole foods contain many additional nutrients and compounds for optimal health, taking a fiber powder is a good way to supplement your intake in the short term.

The Bottom Line

The best way to eat more fiber is to eat more whole foods. Consuming a diet rich in fruits, vegetables, whole grains, beans, lentils, nuts, and seeds is the easiest way to ensure you are eating enough fiber and a healthy diet. While how much fiber you need will vary by individual, consuming adequate fiber has been shown to support the digestive system, promote weight loss and healthy weight management, reduce the risk of heart disease and cardiovascular disease, improve blood sugar levels, and lower cholesterol, as well as promote other health benefits.

Slow Cooker Butter Chicken

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Simmered in a rich and creamy tomato sauce, this slow-cooker butter chicken recipe is easy to make and full of flavor. Serve it with some rice or naan for a healthy weeknight meal!

Slow cooker butter chicken in a bowl with basmati rice, naan, and fresh cilantro on top, and naan bread on the side.

Butter chicken, traditionally known as murgh makhani, is one of the most popular curries and Indian dishes around the world. Interestingly, there is no “official” recipe for butter chicken. It is believed that butter chicken originated in the 1930s by a restaurant owner in Delhi looking for something to do with leftover tandoori chicken and, voila, butter chicken was born!

The combination of tender chicken thighs, warm spices, and creamy sauce creates a delicious and nutritious meal that is packed full of protein and healthy fat. Not to mention, it’s very easy to make! So, if you’re looking for a simple and flavorful chicken recipe for dinner, this slow-cooker butter chicken is perfect for you.

Slow cooker butter chicken in a crockpot.

Why You’ll Love It

  • Easy to Make – With no pre-cooking required, this one-pot recipe is incredibly quick and easy to make.
  • High in Protein – This slow-cooker butter chicken is packed full of protein with over 25 grams per serving.
  • Full of Flavor – The combination of yogurt, warm spices, and tomatoes creates a rich and flavorful sauce for this chicken curry.
  • Great for Meal Prep – This butter chicken keeps well in the fridge and freezer which makes it a great make-ahead meal.
Ingredients for slow cooker butter chicken: chicken thighs, yogurt, garam masala, turmeric, chili powder, salt, onion, garlic, ginger, tomato purée, heavy cream, and butter.

Ingredients + Substitutions

  • Chicken – The recipe calls for boneless skinless chicken thighs, but you can use boneless skinless chicken breast or a combination of the two.
  • Yogurt – To marinate the chicken, you can use regular yogurt or Greek yogurt, just ensure it’s plain.
  • Onion, Garlic, and Ginger – To enhance the flavor of the dish. The recipe calls for fresh garlic, onion, and ginger, but you can use powdered versions if preferred. See the notes section of the recipe card for details.
  • Spices – A combination of garam masala, turmeric, chili powder, and salt to season the chicken and create a flavorful sauce. Garam masala is an Indian spice blend of cumin, coriander, cardamom, black pepper, cinnamon, nutmeg, and cloves, prepared can be found in the spice section of most major grocery stores or you can make your own homemade garam masala spice blend.
  • Lemon Juice – To balance the marinade flavor with some acid.
  • Tomato Purée – To flavor and thicken the sauce. The recipe calls for tomato purée, but you can also use tomato sauce or crushed tomatoes. You can use tomato paste if needed, see the notes section of the recipe card for details.
  • Heavy Cream – To ensure the sauce is rich and creamy. You can use coconut milk if preferred.
  • Butter – To finish the dish and give it its buttery flavor and texture.
Yogurt, lemon juice, onion, garlic, garam masala, turmeric, chili powder, and salt in a bowl.
Whisked yogurt marinate in a bowl.

Dietary Adaptions

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

To Make it Dairy-Free: Swap the yogurt for coconut yogurt, swap the cream for coconut milk, and omit the butter.

Yogurt marinade and cubed chicken thighs in a bowl.
Chicken thighs marinating in a bowl.

How to Make Slow Cooker Butter Chicken

  1. Marinade the chicken. In a large bowl, add the yogurt, lemon juice, garlic, ginger, garam masala, turmeric, and chili powder, and stir to combine, then add cubed chicken and stir until well incorporated in the yogurt mixture. Set aside and allow to marinate for at least 10 minutes or up to 12 hours.
  2. Sear the chicken. Warm the olive oil in a pan or the base of a stove-top slow cooker, then add the chicken and cook for 1-2 minutes per side until seared. While this step is optional it provides better flavor and texture.
  3. Add it to a slow cooker. Transfer the seared chicken and remaining yogurt mixture to the slow cooker, add the diced onion, tomato sauce, and salt, and stir until well combined.
  4. Cook until tender. Turn on the slow cooker and cook on high for 4-5 hours or on low for 7-8 hours.
  5. Add cream and butter. Once the chicken is cooked, pour in the heavy cream and butter, stir to combine, and warm for a final 5 minutes.
  6. Serve and enjoy! Serve the slow-cooker butter chicken with basmati rice or naan and fresh cilantro.

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

Marinated chicken cooking in a pan.
Marinated chicken cooked in a pan.

Red’s Nutrition Tip

This slow-cooker butter chicken is a healthy dish full of protein and healthy fats and serving it with some rice and vegetables will make it a well-balanced meal. If you want to decrease the calorie or fat content of the dish, you can use 0% yogurt, swap the chicken thighs for chicken breasts (although the nutritional difference between the two is minimal), and use light coconut milk, table cream, half-and-half, or whole milk instead of heavy cream, and omit the butter.

Can you make it in an Instant Pot?

Yes! Marinate the chicken in the yogurt and spices as per the directions, then transfer the chicken to the Instant Pot, add the diced onion, tomato purée, and salt, and stir to combine. Close the lid, set it for 10 mins on high, then let it release pressure naturally for 10 minutes, and then release all remaining pressure. Remove the lid, add the heavy cream and butter, and stir until everything is well incorporated.

Seared chicken, onion, and tomato purée in a slow cooker.
Butter chicken ingredients in a slow cooker ready to be cooked.

Serving Suggestions

This slow-cooker butter chicken is a great source of protein and healthy fats. To make it a more balanced meal, I would suggest serving it with some complex carbohydrates and fiber in the form of vegetables, such as:

  • Basmati rice + broccoli
  • Brown rice + cauliflower
  • Naan bread + carrots
  • Roasted potatoes + green beans
Cooked slow cooker butter chicken in a crockpot with chopped fresh cilantro on top.

Storage + Reheating

To Refrigerate: Allow the butter chicken to cool completely, transfer to an airtight container, and store in the refrigerator for 3-4 days.

To Freeze: Once cooled, the leftover slow-cooker butter chicken can be stored in an airtight container in the freezer for up to 3 months.

To Reheat: Reheat the butter chicken in a pot on the stovetop on medium heat for 5 minutes or until warm, or in the microwave for 1-2 minutes. If using frozen leftovers, allow the butter chicken to thaw completely before reheating.

Close up of a bowl of slow cooker butter chicken with yogurt and cilantro on top with a side of basmati rice and naan bread.

More Chicken Curry Recipes:

 

Baked Steel Cut Oatmeal

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Whether you’re doing some meal prep or entertaining for a weekend brunch, this one-pan baked steel-cut oatmeal is a great way to make a healthy, high-fiber breakfast for a crowd.

Slice of baked steel cut oatmeal in a bowl with milk, sliced banana, strawberries, and blueberries on top.

If you’re anything like me and you love oats for breakfast, but you don’t always have time to make it in the morning, this baked steel-cut oatmeal is the recipe for you. This recipe is quick and easy to make and keeps well in the fridge and freezer for days and weeks to come, which makes it the perfect dish for breakfast meal prep.

And the best part is, it’s super versatile. Once you get the basic recipe down, you can add different spices, fruits, nuts, and flavors you like to make your version of these delicious and healthy baked steel-cut oats.

Baked steel cut oatmeal in a white baking dish cut into slices with slices of banana and blueberries on top.

Why You’ll Love It

  • High in Fiber – With over 5 grams of fiber per serving, these baked steel-cut oats are a great way to start the day.
  • Kid-Friendly – These are a healthy kid-approved breakfast.
  • Versatile – This baked steel-cut oatmeal recipe is super versatile as you can add any mix-ins you like.
  • Great for Meal Prep – These oats keep well in the fridge and freezer making them great for meal prep.
Ingredients for baked steel cut oatmeal: steel cut oats, milk, maple syrup, butter, egg, vanilla extract, baking powder, salt, cinnamon, and fresh berries for serving.

Ingredients + Substitutions

  • Steel-Cut Oats – Because you can’t make steel-cut baked oatmeal without steel-cut oats. You can swap them for rolled oats if desired, however, I do not recommend using quick-cooking oats or instant oats.
  • Milk – To add some protein and cook the oats. The recipe calls for regular milk, but you can use almond milk or coconut milk if desired.
  • Egg – To bind the oats and add a bit of protein.
  • Butter – To ensure the oats are moist. You can use coconut oil if needed.
  • Maple Syrup – To sweeten the oats and add some flavor. Honey and brown sugar will also work.
  • Vanilla Extract – To add flavor and fragrance.
  • Cinnamon – To further flavor the oats, feel free to omit it if you like.
  • Leavening Agents – A mixture of baking powder and salt to ensure the oats are light and fluffy.
Egg and maple syrup in a white mixing bowl.
Egg, maple syrup, melted butter, and vanilla extract in a large mixing bowl.

Dietary Adaptions

To Make it Gluten-Free: Use certified gluten-free steel-cut oats.

To Make it Dairy-Free: Swap the milk for unsweetened almond milk or coconut milk and swap the butter for coconut oil.

To Make it Egg-Free: Swap the egg for one “flax egg”.

Wet ingredients and steel cut oats in a large mixing bowl.
Wet and dry ingredients in a large mixing bowl.

How to Make Baked Steel Cut Oats

  1. Mix the dry ingredients. In a medium bowl, combine the steel-cut oats, baking powder, salt, and cinnamon.
  2. Mix the wet ingredients. In a large bowl, add the butter, maple syrup, egg, vanilla extract, and milk and whisk until well combined.
  3. Mix the batter. Add the oat mixture to the milk mixture and stir to combine until a batter forms, then transfer the batter to a greased 9×9 baking dish.
  4. Bake the oats. Transfer the baking dish to an oven at 375°F and bake the oats for 45-50 minutes until the middle is set and the sides are golden brown.
  5. Serve and enjoy! Once baked, allow the baked steel-cut oatmeal to cool slightly, and then serve it with toppings of your choice.

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

Steel cut baked oats ready for the oven.
Baked steel cut oats out of the oven.

Red’s Nutrition Tip

There is a common misconception that steel-cut oats are much healthier than rolled oats, but that is not entirely true. In fact, steel-cut oats and rolled oats contain a very similar number of calories, carbohydrates, fiber, protein, and fat per serving, they are simply processed differently, and both can be included in a healthy diet.

White baking dish with steel baked steel cut oats cut into slices with fruit on top.

Serving Suggestions

Add some mix-ins. To boost the flavor content of this baked oatmeal recipe, you can mix in a cup of fruit, nuts, or chocolate chips. I recommend frozen blueberries, frozen raspberries, diced bananas, chopped apples, chopped pecans, chopped walnuts, or a mixture of them.

Serve with protein. These baked oats are a great source of complex carbohydrates and fiber; however, they are low in protein. Serving oatmeal with a source of protein, such as Greek yogurt, skyr, cottage cheese, scrambled eggs, or breakfast sausages, can help to create a balanced meal.

Serve with healthy fats. To ensure your steel-cut oats breakfast is complete with all three macronutrients, you can top them with a source of healthy fats such as a drizzle of almond butter or peanut butter.

Serve with fiber. While the oats contain 5 grams of fiber per slice, serving them with a topping or side of fresh fruit can help to increase the fiber and micronutrient content of the meal.

Add a touch of sweetness. While these baked steel-cut oats do contain some sugar, you can add an extra touch of sweetness by finishing them with a drizzle of pure maple syrup or honey.

Overhead shot of a piece of steel cut baked oatmeal with milk, sliced banana, strawberries, blueberries, and cinnamon on top.

Storage + Reheating

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

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

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

Close up of a bowl of baked steel cut oatmeal served with milk and maple syrup and berries on top with cinnamon and a spoon.

More Baked Oatmeal Recipes:

9 Meal Prep Tips

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Whether you are looking for some help with breakfast, lunch, or dinner, here is everything that you need to know about meal planning, meal prepping, and some easy meal prep tips to help get you started.

Two glass meal prep contains with brown rice, grilled chicken, and green salad with dressing.

Many of us aspire to live a healthy lifestyle with home-cooked meals every night but, let’s face it, life gets busy. By the time you finish work, drive home, make dinner, eat it, and clean up, it can feel like it’s almost time to go to bed. Enter meal prep – a simple planning tool that can help make eating well so much easier.

What is meal prep?

Short for meal preparation, meal prep is the act of preparing all, or some, of your meals ahead of schedule. Meal prep can be done by batch cooking, individually portioning meals, or simply pre-preparing ingredients for breakfast, lunch, and/or dinner for the week ahead.

Why should you meal prep?

Meal prepping is a great way to help make eating well easy and can also save you time and money in the process. By simply planning your meals ahead of time you can ensure that you only buy what you need, reduce food waste, decrease your grocery bill, and save time trying to decide what to eat during the week. Meal prepping can also help you learn the art of portion control and help support weight loss in the process.

Infographic with easy meal prep tips for beginners.

Easy Meal Prep Tips for Beginners

Ready to get started? Here are 9 simple but effective meal-prepping tips to help get you started today.

1. Make a Meal Plan

It may sound obvious, but trying to meal prep without meal planning is less than ideal. When it comes to meal prep, there are truly so many different ways to approach it, so you simply want to choose the method that works best for you. You can batch-cook full recipes and portion them off into individual containers, or you can batch-cook individual ingredients and store them in the fridge for quick and easy assembly when it’s time to eat. The most popular meal to prep is lunch, given most people are not at home at this time but, depending on your schedule, meal prepping breakfast and/or dinner may also be beneficial.

2. Schedule Time for It

Like anything else, meal prep won’t happen unless you make time for it. Although most people choose to meal prep on Sunday, meal prep can be done at any time of the day or day of the week. Simply find a slot of time in your schedule, it can be as little as 15 or 30 minutes, and schedule it. Regardless of the specific strategy you choose, planning meal prep time right into your schedule is the best way to hold yourself accountable.

3. Make a Grocery List

Once you’ve made a plan, it’s time to make a grocery list. Write down all of the recipes that you want to make and make a list of the ingredients you need. Not only does having a list help ensure that you get exactly what you need, but it also helps keep you focused while you are grocery shopping, so you can stick to your plan and your budget.

4. Look for Shortcuts

The biggest misconception with meal prep is that everything needs to be cooked from scratch. There are so many ways that you can cut corners and save time in the kitchen by buying the right ingredients. Items such as pre-cut or frozen vegetables, canned beans, rotisserie chickens, marinades, and sauces are all shortcut ingredients that make great meal prep hacks, helping to make cooking a breeze without forgoing nutrition or flavor.

5. Learn to Multitask

When it’s time to cook, make a plan of attack before you get started. One of the biggest time drains when cooking is not multitasking or doing every recipe individually. Consider the items you need to cook, and then consider how you can cook multiple items at the same time. Can you boil the rice while you roast the potatoes? Can you cut the vegetables for the soup and the stew at the same time? Can you prepare all of the ingredients before you get started? Even just reading the recipe from start to finish before you start cooking can help you avoid any mishaps and help you save some time.

6. Make Double Batches

I can’t stress this one enough: if you are cooking something, just double the batch! Not only will this provide you with more servings, but it will save you a ton of time in the long run. Cutting two onions at the same time is much faster than cutting one onion twice, so if you are already standing in the kitchen, just make a double batch of soup, stew, rice, or meatballs so you don’t have to do it again. Although this may create more servings than you need, you can store them in the freezer and pull them out on the nights when you don’t want to cook and just want to order takeout.

7. Use Good Containers

Having high-quality containers is key to successful meal prepping. If you don’t have anywhere to store the meal you are making, it’s going to be tough to complete the job. When it comes to containers, there are truly so many options to choose from; however, my personal favorites are glass containers and stainless steel containers. Not only do they help to ensure that you avoid the harmful chemicals in plastic containers, but they also store well and wash even better. But, always do what works best for your budget because any containers are better than none!

8. Store Portions Individually

When it’s time to divvy up your recipes, I suggest doing so in individual portions. Although you can certainly store the whole batch of soup, stew, or stir-fry in one large pot or glass container, when they are portioned individually, they are much easier to grab and go out of the fridge, and you can only take what you need out of the freezer instead of thawing the entire dish.

9. Start Small

If you have never done any meal planning or tried meal prepping, it can certainly feel daunting and overwhelming, but you don’t need to do everything at once. Instead of tackling multiple recipes or trying to meal prep for the entire week, start with something small; chop some veggies, cook some rice, bake some chicken, or try one recipe. Creating a meal prep habit is no different from developing any other habit in your life; it takes time, patience, and practice.

Meal Prep FAQs

Here are some commonly asked meal prepping questions.

How long does meal prep take?

The answer to this is totally up to you. How long meal prep will take is completely dependent on your skill level in the kitchen and what you choose to make. If you want to keep things simple, you can easily be in and out of the kitchen in under an hour, but if you are looking to make more elaborate dishes it may take you a full afternoon.

How long does meal prep last?

Depending on what exactly you choose to prepare, meal prep can last anywhere from 3-5 days in the fridge and up to 3 months in the freezer. To help maximize the lifetime of your meals, store them in air-tight containers and label them so things don’t get left (or lost!) in the fridge or freezer.

How do you start meal prepping?

The best way to start meal prepping is just to start! There is no need to get bogged down in the details or to overcomplicate things. Start by selecting a few dishes or recipes that you are comfortable making and go from there.

What are good foods to meal prep?

The best foods to meal prep hold up well in storage and maintain their taste and texture after a few days in the fridge. Cooked meats, whole grains, beans, lentils, root vegetables, soups, and stews make great meal prep ingredients because they can easily last up to a week in the fridge and freeze very well. Raw vegetables are also good meal prep ingredients, however, be sure to not add any sauces or dressings until it is time to eat since they may wilt and get mushy in storage.

Here are some well-balanced meals ideas, with protein, carbohydrates, fiber, and healthy fats, you can meal prep:

  • Hard Boiled Eggs + Bread + Berries + Almond Butter
  • Grilled Chicken + Rice + Sauteed Bell Peppers + Olive Oil
  • Ground Beef + Pasta + Tomato Sauce + Parmesan
  • Roast Chicken + Sweet Potatoes + Leafy Greens + Salad Dressing
  • Canned Tuna + Crackers + Carrots + Mayonnaise

If you’re looking for some recipe inspirations, here are some examples of nutritious meals you can meal prep:

The Bottom Line

Meal prepping is all about organization and meal planning. Although the meal prep process may seem overwhelming at first, once you get started you will see that meal prep is truly not that complicated. To get started, make a meal plan, make an organized grocery list, buy some glass containers, and start cooking.

Pesto Chicken Quinoa Bowl

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Ready in 30 minutes, this pesto chicken quinoa bowl recipe is perfect for a quick and easy weeknight dinner. Plus, it’s high in protein and full of fiber too!

Close up of a pesto chicken quinoa bowl on a white background with basil leaves and parmesan on top.

When I want a quick and easy meal with a punch of flavor, pesto is my go-to ingredient. Not only are store-bought versions with fresh ingredients really easy to find but they can easily be made at home without much effort. Just add all the ingredients to a food processor, blend, and voilà, you’ve got yourself a delicious fresh pesto sauce!

Not only is it wonderful on pasta and salads but it’s a great way to quickly add flavor to grains and meats, like a pesto chicken quinoa bowl. The combination of fluffy quinoa, grilled chicken, sautéed veggies, and fresh pesto sauce makes a simple meal that is equally delicious and nutritious.

Close up of pesto chicken quinoa bowl with basil pesto on top and a gold fork.

Why You’ll Love Them

  • Quick and Easy – Made with minimal ingredients and ready in 30 minutes, these pesto chicken quinoa bowls are fast and simple to make.
  • High in Protein – The combination of grilled chicken and fluffy quinoa ensures that these bowls contain over 35 grams of protein per serving.
  • Full of Fiber – The combination of quinoa, tomatoes, and zucchini ensures that each pesto chicken quinoa bowl contains over 6 grams of fiber per bowl.
  • Great for Meal Prep – These bowls keep well in the fridge and freezer making them a great make-ahead meal for lunches.
Ingredients for pesto chicken quinoa bowls: chicken breasts, quinoa, basil pesto, tomatoes, zucchini, olive oil, Italian seasoning, garlic powder, red pepper flakes, and salt.

Ingredients + Substitutions

  • Quinoa – This high-protein grain is also rich in healthy fats and dietary fiber. I used white quinoa in my recipe, but you could use red or tri-color quinoa if needed. You could also swap it for white or brown rice if you like.
  • Chicken Breasts – To add protein to the bowls. I used chicken breasts, but chicken cutlets and boneless chicken thighs will also work. If you don’t have time to cook fresh chicken, you can use leftover shredded chicken or rotisserie chicken instead.
  • Pesto – You can use homemade pesto or store-bought pesto. I used grocery store pesto in my bowls, but you can make fresh basil pesto with a combination of basil leaves, pine nuts, parmesan cheese, garlic, lemon juice, and olive oil if preferred.
  • Cherry Tomatoes – To add some color and flavor.
  • Zucchini – To add some more veggies and fiber.
  • Italian Seasoning – To flavor the chicken breasts. You can also use dried oregano.
  • Garlic Powder – To flavor the chicken breasts. You can use fresh garlic if preferred, see the notes section of the recipe card for details.
  • Red Pepper Flakes – To add a bit of spice, but you can omit them if you like.
  • Olive Oil – To marinate and cook the chicken and vegetables.
  • Lemon Juice – To marinate the chicken breasts.
  • Salt and Black Pepper – To season the chicken and vegetables.
  • Fresh Basil – To serve, although optional.
  • Parmesan – To serve, although optional. Feta cheese would also work well.
Two raw chicken breasts in a white bowl with marinade.
Two chicken breasts in a white bowl marinating in olive oil, lemon juice, garlic powder, Italian seasoning, red pepper flakes, and salt.

Dietary Adaptions

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

To Make them Dairy-Free: Use a dairy-free basil pesto.

Pot of cooked quinoa with fresh basil pesto on top.
Pot of pesto quinoa.

How to Make Pesto Chicken Quinoa Bowls

  1. Cook the quinoa. Add quinoa to a pot of well-salted boiling water and cook for 15 minutes or as per package directions until tender.
  2. Marinate the chicken. In a large bowl, add the olive oil, lemon juice, Italian seasoning, garlic powder, salt, and black pepper, and whisk to combine. Add the chicken breasts, toss to coat in the mixture, and allow to marinate, if time permits.
  3. Cook the chicken. Warm olive oil in a large grill pan on medium heat, add the chicken breasts and cook for 4-5 minutes per side until golden brown and cooked through.
  4. Cook the vegetables. In the same large bowl, add the cherry tomatoes and zucchini and toss to coat in any remaining marinade.
  5. Mix in the pesto. Add the pesto to the cooked quinoa and stir until well combined.
  6. Assemble the bowls. Once everything is ready, layer the bowls with a large spoonful of fluffy quinoa, grilled chicken breast, and sautéed veggies, then top with a drizzle of fresh pesto, fresh basil leaves, and freshly grated parmesan cheese.

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

Two raw chicken breasts in a cast-iron skillet.
Two cooked chicken breasts in a cast-iron skillet.

Red’s Nutrition Tip

This chicken pesto quinoa bowl is a great source of animal protein, complex carbohydrates, and healthy fats. While it does contain a decent amount of fiber from the quinoa, you could increase the total fiber content the most by adding more fiber-rich vegetables such as carrots, broccoli, or kale.

Raw sliced zucchini and cherry tomatoes in a cast-iron skillet.
Cooked sliced zucchini and cherry tomatoes in a cast-iron skillet.

Swaps + Variations

Use different types of grains. In addition to quinoa, you can use other high-protein grains in these bowls. Brown rice, wild rice, farro, millet, and couscous would all work very well.

Use different proteins. You can easily swap the chicken breasts for other protein sources such as steak, shrimp, or salmon, or make the bowls vegetarian by swapping the chicken for extra-firm tofu.

Use different veggies. These bowls are very versatile and you can truly roast any vegetables you like, or have on hand, in these bowls. In addition to cherry tomatoes and zucchini, red onion, shredded carrots, broccoli florets, cauliflower, and bell peppers, would also work well as vegetables in this dish.

Try different sauces. I used classic basil pesto in these pesto chicken bowls, but you could also use sun-dried tomato pesto, arugula pesto, or mint pesto. In addition to pesto, Italian-style sauces such as roasted red pepper sauce, olive tapenade, or a simple garlic lemon dressing.

Two pesto chicken quinoa bowls with a side of pesto, lemon wedges, and parmesan.

Storage + Reheating

To Refrigerate: Allow the quinoa, chicken, and vegetables to cool completely, then store them in airtight containers (separate or assembled) in the fridge for up to 4 days. Store the pesto in a separate container for up to 2 weeks.

To Freeze: Once cooled, transfer the quinoa, chicken, and vegetables to cool completely, then store them in airtight containers (separate or assembled) in the freezer for up to 3 months. Store the pesto in a separate airtight container for up to 6 months.

To Reheat: Thaw the quinoa, chicken, and vegetables, then assemble the bowls, and reheat them in the microwave for 2-3 minutes until warm, drizzle with pesto to serve.

Close up of chicken pesto quinoa bowl with pesto, fresh basil, and parmesan on top on a lemon wedge.

More Chicken and Quinoa Recipes:

8 Foods High in Collagen

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While collagen supplements are very popular and a great way to increase your collagen intake, many protein-rich foods are great sources of collagen naturally. Here is a list of the top 8 foods high in collagen that you can add to your diet today.

What are collagen-rich foods?

Collagen is naturally found in animals and is primarily found in flesh with connective tissues. Collagen is not found in plants, however, certain plant foods contain amino acids, vitamins, and minerals that promote collagen production.

Collagen is the most abundant type of protein in the body and is a major component of bone, skin, muscles, tendons, and cartilage. When digested in the stomach, collagen is broken down into amino acids, which are distributed wherever the body most needs protein.

As we age, collagen production naturally declines and, although the body naturally produces collagen, consuming collagen-rich foods and foods that support collagen production might help your body make more collagen to promote skin health and protect muscles and ligaments (1, 2).

Infographic with foods high in collagen; bone broth, organ meats, beef, chicken, pork, fish, egg membrane, gelatin, and supplements.

Best Food Sources of Collagen

The best collagen-rich foods are:

1. Bone Broth

Bone broth is one of the best food sources of collagen. It is made by simmering bones and connective tissues in water with a bit of vinegar for up to 24 hours. This process of boiling bones starts to disintegrate the bones and release nutrients and proteins, including collagen, into the water. The best collagen-rich bone broths are made from beef, pork, or chicken bones and can easily and inexpensively be made at home.

Prepared bone broth can also be found in major grocery stores, however, it’s important to read the label and buy high-quality versions made primarily of bones and tissues with little or no additives. Unfortunately, some research has found that commercially prepared bone broths don’t contain enough collagen to make a notable health difference (3).

2. Organ Meats

Type I collagen is naturally concentrated in organ meats and organ meats have much higher levels of collagen than muscle meats (4). Organ meats, such as heart, kidneys, intestines, and tripe from beef, pork, or chicken are also great sources of essential amino acids, vitamins, minerals, and healthy fats.

While organ meats have fallen out of favor in America and many Western countries, they were staples in ancestral diets and are still commonly consumed in certain parts of the world. A popular way to enjoy organ meats is by eating liver pate, which is made by blending liver with onion, garlic, and herbs into a paste, and is used as a spread for crackers or bread.

3. Beef

Beef is a great source of Type I and Type III collagen, known as bovine collagen, but not all cuts of beef are high in collagen (5). While steak is one of the most popular cuts of beef, the best beef sources of collagen are tough cuts full of connective tissue like pot roast, brisket, shanks, and chuck steak (6). Although tough cuts of beef take longer to cook, they are filled with collagen-rich cartilage and tendons and make wonderful beef stews, soups, and curries.

4. Chicken

Chicken, specifically chicken cartilage and chicken skin, is also a good food source of collagen. Bone-in, skin-on cuts of chicken such as wings, legs, and feet are rich in Type II collagen (7). Chicken skin is also a great source of glycine, an amino acid that is a precursor for collagen (8). So instead of always making skinless chicken breasts for dinner, grab some chicken wings, chicken thighs, or chicken legs, eat it off the bone, and enjoy a boost of collagen in every bite.

5. Pork

Pork skin is a very collagen-rich food. While most people aren’t cooking pork skin at home, pork skin is used to make pork rinds, a crispy, airy pork snack that is a great alternative to chips. Pork rinds are high in protein, high in fat, and low in carbohydrates. Pork rinds, also known as pork scratchings or pork crackling, can be found at major grocery stores and come in a variety of flavors.

6. Fish

Fish, particularly fish bones, skin, and scales, is a great source of collagen. Fish skin contains Type I collagen with a high degree of purity and fish collagen, also known as marine collagen, is highly bioavailable (9).

Sardines are a great source of collagen since they’re usually eaten whole, as is salmon when consumed with the skin on. Fish bones can also be used to make collagen-rich broths and stocks. While less popular in Western diets, jellyfish is a also great source of high-quality collagen which is often turned into hydrolyzed collagen supplements.

7. Eggs

While egg whites and egg yolks don’t contain collagen, egg membranes do. Eggs have 3 primary parts; albumen/white, yolk, and the shell membrane. The shell membrane is the thin layer between the egg white and the eggshell and it contains Type I, Type V, and Type X collagen (10, 11, 12). More specifically, eggs contain transparent protein membranes that provide defense against bacterial invasion, both of which are good sources of protein.

While it can be difficult to access this membrane when cooking or baking with eggs, as it’s often left inside the shell once it’s cracked, you can remove manually remove it from the shells. Alternatively, when peeling hard-boiled eggs, do not discard the bits of membrane that stick to the egg.

Some studies have found that egg yolks may also contain collagen, however, much more research is needed.

8. Gelatin

Gelatin is made by boiling animal bones, cartilage, and skin before allowing the liquid to cool and set into a translucent jelly-like substance. The breakdown of these tissues produces animal gelatin, which is a form of collagen and can be more easily absorbed by your body. Beef gelatin can be used as a natural thickener for soups, stew, and broth, or to make homemade jello, marshmallows, electrolyte gummies, and treats.

Gelatin is also used to make gummy candy, however, not all gummy candies are made from animal gelatin. Vegan gelatin is made from agar-agar or other plant-based sources, which do not contain collagen.

What foods boost collagen production?

In addition to food sources of collagen, many foods contain compounds that can help to boost natural collagen production.

Amino acids are the building blocks of protein and glycine, proline, and hydroxyproline are the key amino acids that make up collagen, and lysine, another essential amino acid, plays an important role in collagen formation (12). Foods rich in these amino acids include dairy products, legumes, whole grains, and soy.

Moreover, micronutrients such as vitamin C and zinc are required for collagen synthesis, and consuming foods with these vitamins and minerals, such as copper, can help to support natural collagen production. Foods rich in zinc include shellfish, legumes, meats, nuts, seeds, and whole grains, and foods rich in vitamin C include citrus fruits, berries, leafy greens, bell peppers, and tomatoes.

Collagen Foods vs. Collagen Supplements

There is a good amount of research on collagen powders and their benefits on skin elasticity and hydration, strengthening ligaments and tendons, mitigating osteoarthritis and osteoporosis, and reducing activity joint pain. Oral collagen supplements can be found in powdered and liquid form and have both been proven to support collagen production, however, collagen supplements made of hydrolyzed collagen peptides are considered the optimal choice.

Although there are many collagen-rich foods and many foods that contain vitamins and minerals known to support collagen production, at this time, there is limited research to clarify if dietary collagen has the same health benefits as a collagen supplement.

The Bottom Line

The consumption of collagen can help to support the body’s natural collagen production, skin health, ligament health, and joint pain. Bone broth, tough cuts of beef, bone-in chicken, pork skin, fish skin, egg membranes, and gelatin are foods with the most collagen. Consuming foods rich in vitamin C and zinc can also help to support the natural production of collagen in the body.

Honey Miso Salmon

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These baked honey miso salmon fillets are flaky, moist, and full of flavor. Ready in under 30 minutes, this recipe is perfect for a quick, easy, and healthy dinner.

Fillet of honey miso salmon with sesame seeds on a plate white rice rice and broccolini.

If you’ve never cooked with miso, this honey miso salmon recipe is a great place to start! Miso is a fermented soybean paste that is common in Japanese cuisine, made with soybeans, water, salt, and koji. While well-known for its use in miso soup, miso paste is often used in broths, marinades, dressings, and sauces.

While you can use it on any fish, miso compliments salmon incredibly well. The umami flavor of the miso is the perfect pairing to the sweet honey and salty soy sauce and this fool-proof recipe ensures you get perfectly cooked salmon.

Grey plate on a white background with jasmine rice, honey miso salmon fillet and broccolini with a fork and with a side of sesame seeds in a wooden bowl.

Why You’ll Love This Honey Miso Glazed Salmon

  • Quick and Easy – Ready in 30 minutes, this recipe is perfect for a weeknight dinner.
  • Minimal Ingredients – This 7-ingredient recipe is made primarily with pantry staples.
  • High in Protein – At over 28 grams of protein per serving, this miso salmon recipe is a great way to increase your protein intake and enjoy some healthy fats too.
  • Full of Flavor – The combination of salty, sweet, and umami flavors in this recipe is a party in your mouth!
Ingredients for honey miso salmon recipe: salmon fillets, miso paste, honey, soy sauce, rice vinegar, ginger root, garlic cloves, green onion, and sesame seeds.

Ingredients + Substitutions

  • Salmon – I used skin-on salmon fillets for my recipe but you can truly use any cut of salmon you like. You can use fresh salmon or frozen salmon; just ensure they are thawed before cooking.
  • Miso Paste – The recipe calls for white miso paste, but you can use yellow or red miso if preferred.
  • Honey – To add sweetness and stickiness to the miso glaze. I used raw honey, but any honey will work, or you can use brown sugar instead.
  • Soy Sauce – To balance the flavors with some saltiness. You can use regular or low-sodium soy sauce, or use tamari or coconut aminos to make it gluten-free.
  • Rice Vinegar – To balance the glaze with some acidity. If you don’t have rice vinegar, you can use mirin, white vinegar, or apple cider vinegar instead.
  • Garlic – The recipe calls for garlic cloves, but you can use garlic powder if preferred. See the notes section of the recipe card for details.
  • Ginger – The recipe calls for fresh ginger, but you can use ground ginger if preferred. See the notes section of the recipe card for details.
Grey bowl with miso paste, honey, soy sauce, rice vinegar, grated garlic, and grated ginger on a white background.
Grey bowl of honey miso glaze on a white background.

Dietary Adaptions

To Make it Gluten-Free: Swap the soy sauce for tamari or coconut aminos.

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

Four salmon fillets in a white baking dish lined with parchment paper.
Four salmon fillets covered in honey miso glaze in a baking with lined with parchment paper.

How to Make Honey Miso Salmon

  1. Make the miso glaze. In a large bowl or container, add the miso paste, honey, soy sauce, rice vinegar, garlic, and ginger, and whisk until well combined.
  2. Glaze the salmon. Place the salmon fillets, skin-side down, in a large baking dish lined with parchment paper.
  3. Bake the salmon. Transfer to an oven at 400°F and bake for 12-15 minutes or until the salmon is cooked to your liking.
  4. Serve and enjoy! Serve the miso-glazed salmon immediately with a sprinkle of sesame seeds and green onions.

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

Four cooked honey miso salmon fillets with sesame seeds and parsley on top in a white baking dish with parchment paper.

Red’s Nutrition Tip

Miso is made from fermented soybeans, which makes it a good source of beneficial bacteria and one of the top probiotic foods for gut health. Consuming probiotic foods, along with prebiotic foods, is a great way to support healthy digestion and overall health.

Tips for the Best Miso Glazed Salmon

Use white miso. While you can use any type of miso paste in this recipe, white miso is easier to find and has a subtler taste that won’t overpower the salmon.

Use high-quality salmon. If possible, I recommend using wild-caught salmon. Both fresh salmon and frozen salmon are good options. That said, any salmon that you can find that suits your budget will work!

Keep the skin on. Not only is salmon skin an excellent source of healthy fats from omega-3 fatty acids, but it’s also a great food source of collagen, vitamins, and minerals, and it adds flavor to the salmon as it cooks.

Allow time to marinate. For maximum flavor, marinade the salmon ahead of time in the miso glaze to ensure it soaks up as much as possible. Simply place the salmon in an airtight container or plastic bag, pour in the miso mixture, ensure covering the salmon well, and then allow it to marinate in the fridge for up to 12 hours.

Don’t overcook the salmon. You’ll know your salmon is done when it flakes easily when gently pressed with a fork. Cooking salmon for too long with result in a dry and overly fishy-tasting dish.

Piece of miso glazed salmon on a plate with rice and broccoli.

Can you cook it in a pan?

Yes, you can cook this miso-glazed salmon in a pan. Heat a large pan or cast-iron skillet to medium-high heat, warm one tablespoon of olive oil or sesame oil, place the salmon fillets into the pan skin-side up, cook for 4 minutes, then flip and cook for an additional 3-4 minutes or until cooked to your liking.

Serving Suggestions

These honey miso salmon fillets are a great source of protein and healthy fats, therefore, serving them with some complex carbohydrates and fiber creates a balanced meal. I would suggest serving the salmon with:

  • Rice + Broccoli
  • Brown Rice + Bok Choy
  • Rice Noodles + Bell Peppers
  • Buckwheat Noodles + Snow Peas
  • Ramen + Radish and Cucumber Salad
Fillet of honey miso salmon broken up with a fork on a plate.

Storage + Reheating

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

To Freeze: Once cooled completely, add the salmon to an airtight container and store it in the freezer for up to 3 months.

To Reheat: Once thawed, place the honey miso salmon in a pan on medium heat with 1-2 tablespoons of water, cover it with a lid, and heat for 3-5 minutes until warmed through and the water has been absorbed. The salmon can also be reheated in the microwave for 1 to 2 minutes or until warm.

More Salmon Recipes:

Spicy Peanut Chicken Noodles

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Ready in 30 minutes, these spicy peanut chicken noodles are a quick, easy, and tasty recipe that is perfect for a weeknight dinner.

Bowl of spicy peanut chicken noodles with chopped peanuts and green onion on top with chop sticks.

If you like spicy noodles, you’re going to love these spicy peanut noodles with chicken! The combination of peanut butter, soy sauce, and chili paste creates a delicious peanut sauce that adds flavor, protein, and healthy fats to noodles in a matter of minutes.

Plus, this recipe is super versatile. You can use different types of noodles and different ground meats, and mix and match vegetables to create endless variations of these spicy peanut noodles for a nutritious and delicious meal.

Close up of bowl of spicy peanut noodles with chicken with chop sticks and a side of crushed peanuts.

Why You’ll Love Them

  • Quick and Easy – These spicy chicken peanut noodles are ready in under 30 minutes making them perfect for a fast dinner idea.
  • Full of Flavor – The combination of peanut butter, soy sauce, and chili paste creates a delicious, creamy, and spicy peanut sauce without much effort.
  • High in Protein – With 30 grams of protein per serving, these spicy peanut chicken noodles are a protein-packed meal.
  • Great for Meal Prep – These noodles are a great meal prep idea as they keep well in the fridge and freezer for months.
Ingredients for spicy peanut chicken noodles recipe: rice noodles, ground chicken, peanut butter, soy sauce, chili paste, honey, sesame oil, rice vinegar, garlic, green onion, red bell pepper and shredded carrots.

Ingredients + Substitutions

  • Rice Noodles – The recipe calls for Thai rice noodles, but you could also use brown rice noodles, buckwheat noodles, soba noodles, udon noodles, ramen noodles, chow mein noodles, or egg noodles.
  • Ground Chicken – To add a source of lean protein. You can also use ground turkey, beef, or pork.
  • Peanut Butter – To make the spicy peanut sauce. I used creamy peanut butter in my recipe, but you can use crunchy peanut butter if needed, and almond butter will also work.
  • Soy Sauce – To add some saltiness to the sauce. You can use regular or low-sodium soy sauce, tamari, or coconut aminos.
  • Chili Paste – To ensure the peanut sauce is spicy. You can use chili garlic sauce, gochujang, sambal, or sriracha. You can find a form of chili paste in most major grocery stores or an Asian grocery store, but if you can’t find chili paste, you can use Frank’s hot sauce or add some red pepper flakes instead.
  • Honey – To balance the sauce with a touch of sweetness. You can also use maple syrup or brown sugar.
  • Carrots – To add some color, crunch, and veggies. I used shredded carrots but you can use sliced or diced if preferred.
  • Red Bell Pepper – To add some more veggies.
  • Onion and Garlic – To add flavor.
  • Sesame Oil – To cook the chicken and add flavor. You can use peanut oil or olive oil if preferred.
  • Rice Vinegar – To balance the spicy peanut sauce with some acid. You can also use red wine vinegar or apple cider vinegar.
  • Peanuts – Some chopped peanuts to serve. Toasted sesame seeds will also work.
Small white bowl of spicy peanut sauce with rice noodles, peanuts, and a plate of shredded carrots, sliced bell pepper, and green onion on the side.

Dietary Adaptions

To Make them Gluten-Free: Swap the soy sauce for tamari or coconut aminos.

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

To Make them Peanut-Free: Swap the peanut butter for almond butter and peanuts for almonds.

To Make the Dish Vegetarian: Swap the ground chicken for one block of firm tofu and crumble it into small pieces before cooking it as per the instructions.

Pan with cooked ground chicken.
Pan with cooked ground chicken, sliced bell pepper, shredded carrots, green onion, and garlic.

How to Make Spicy Peanut Noodles

  1. Boil the rice noodles. Bring a large pot of salted water to a boil, add the rice noodles, and cook as per package instructions.
  2. Make the peanut sauce. In a small bowl, add the peanut butter, soy sauce, water, chili paste, honey, and rice vinegar, and whisk until well combined.
  3. Cook the chicken. In a large skillet, warm the sesame oil, then add the ground chicken and cook for 4-5 minutes until partially cooked through. Add the green onions, garlic, red bell pepper, and shredded carrots, and cook for an additional 2-3 minutes until the vegetables are tender and the chicken is fully cooked through.
  4. Add the noodles. Once cooked, strain the rice noodles, and then add them to the pan with the cooked ground chicken mixture.
  5. Add the spicy peanut sauce. Pour the peanut sauce over the noodles and then gently toss to combine until well the noodles are well coated with the chicken, vegetables, and sauce.
  6. Serve and enjoy! The noodles can be served immediately with a sprinkle of chopped peanuts and sliced green onion.

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

Cast iron pan rice noodles with cooked ground chicken, vegetables, and spicy peanut sauce.

Red’s Nutrition Tip

This recipe is a well-balanced meal that is high in protein, full of healthy fats, and complex carbohydrates. You increase the fiber content of the meal by adding broccoli or kale, decrease the carbohydrate content by swapping the noodles for zucchini noodles, and decrease the calorie density of the meal by using ground chicken breast and low-fat peanut butter.

Variations + Serving Suggestions

Use different proteins. You can easily mix up these spicy peanut noodles by using different sources of protein. In addition to ground chicken, ground turkey or ground pork would also work very well, or you could swap the ground chicken for chicken breast, sliced steak, or shrimp.

Make it vegetarian. You can make this recipe vegetarian by swapping the ground chicken for tofu. Simply use extra-firm tofu and, using your hands, crumble it into small pieces before adding it to the pan as per the recipe instructions in place of the chicken.

Add more veggies. You can increase the vegetable and fiber content of this recipe by adding extra vegetables such as broccoli florets, snap peas, bean sprouts, bell peppers, shredded cabbage, or edamame.

Two bowls of spicy peanut chicken noodles with crushed peanuts and sliced green onion on top with a side of chili sauce.

Storage + Reheating

To Refrigerate: Allow the noodles to cool completely, then transfer them to an airtight container and store them in the fridge for up to 4 days.

To Freeze: Place the cooled noodles in an airtight container and store them in the freezer for up to 3 months.

To Reheat: To reheat the noodles on the stovetop, add the thawed noodles to a pan with two tablespoons of water (this helps to rehydrate the noodles) and cook on medium heat, tossing the noodles frequently, until warmed through. To reheat the noodles in the microwave, place the noodles in a microwave-safe container with 2 tablespoons of water and heat for 1-minute increments, tossing the noodles in between, for a total of 2-3 minutes.

Close up of a white bowl of spicy peanut noodles with chicken with chopsticks.

More Healthy Noodle Recipes:

Chickpea Shakshuka

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Ready in 40 minutes, this 1-pot chickpea shakshuka combines spicy tomato sauce, spinach, chickpeas, and poached eggs to create a quick and easy vegetarian dish you can enjoy for any meal of the day.

Chickpea shakshuka in a cast-iron skillet with fresh cilantro and crumbled feta cheese on top with a side of pita bread.

When it comes to weekend brunch, shakshuka is one of my go-to recipes, and while I do love a traditional shakshuka recipe, this chickpea shakshuka is a fun way to mix things up. It’s just as easy to make but even higher in protein and fiber than the classic version.

But don’t get it twisted, this Middle Eastern dish works well for any meal of the day. This shakshuka with chickpeas and spinach is a balanced meal you can enjoy for breakfast, lunch, or dinner.

A serving of chickpea shakshuka in a white bowl with feta, cilantro, and pita.

Why You’ll Love It

  • Quick and Easy – This recipe is made in one pan with minimal ingredients and cooked in 30 minutes.
  • High in Protein – The combination of chickpeas and eggs ensures this chickpea shakshuka contains over 14 grams of protein per serving.
  • Full of Fiber – This veggies-loaded dish contains 8 grams of fiber per serving.
Ingredients for chickpea shakshuka: chickpeas, diced tomatoes, eggs, onion, garlic, red bell pepper, paprika, cumin, red pepper flakes, salt, and feta cheese.

Ingredients + Substitutions

  • Chickpeas – To add some vegetarian protein and fiber. The recipe calls for canned chickpeas, however, you can use dry chickpeas if preferred, see the notes section of the recipe card for details.
  • Eggs – To boost the protein content of the dish.
  • Tomatoes – The recipe calls for canned diced tomatoes, however, you can use crushed tomatoes or your favorite tomato sauce instead. You can also use fresh tomatoes, see the notes sections of the recipe card for details.
  • Spices – A combination of smoked paprika, cumin, red pepper flakes for an extra kick, and a bit of salt and pepper to make the spicy tomato sauce.
  • Onion and Garlic – To add flavor and fragrance. The recipe calls for fresh onion and garlic, however, you can use onion powder and garlic powder if needed. See the notes section of the recipe card for details.
  • Spinach – To add some leafy greens. You can use fresh or frozen spinach or swap it for kale instead.
  • Bell Pepper – To add some veggies. The recipe calls for a red bell pepper, but you can use yellow or orange if preferred, or swap it completely for zucchini.
  • Feta Cheese – To add some protein and a salty topping.
  • Cilantro – To add some freshness to serve.

Dietary Adaptions

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

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

To Make it Vegan: Omit the eggs or swap them for tofu or extra chickpeas.

Diced onion, red bell pepper, garlic, and spices in a cast-iron skillet.
Vegetables mixture with spices and tomatoes in a cast-iron skillet.

How to Make Chickpea Shakshuka

  1. Sauté the veggies. Warm olive oil in a large skillet on medium-high heat, add the diced onions and red bell pepper, and cook for 4-5 minutes until tender.
  2. Add the spices. Add the minced garlic, paprika, cumin, red pepper flakes, salt, and pepper, and cook for an additional minute until fragrant.
  3. Add the tomatoes. Add the diced tomatoes, stir to combine with the onion mixture, reduce the heat to a simmer, and cook for 10-15m minutes until the tomatoes have thickened.
  4. Add the chickpeas. Add the spinach and chickpeas, stir to combine with the tomato sauce, and cook for 1-2 minutes until the spinach begins to wilt.
  5. Poach the eggs. Using a spoon, create a small cavity in the chickpea tomato mixture, and crack each egg into the dish. Transfer the pan to the oven at 375°F and cook for 5-8 minutes until the eggs are cooked to your liking.
  6. Serve and enjoy! Once cooked, remove the pan from the oven, sprinkle with crumbled feta and cilantro, and serve with fresh pita bread.

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

Tomato sauce and chickpeas in a cast-iron skillet.
Tomato sauce and chickpeas with raw eggs in a cast-iron skillet ready for the oven.

Red’s Nutrition Tip

Although this recipe contains 10 grams of sugar per serving, it’s important to note there is no added sugar in this recipe. Rather, the sugar in this dish is from the natural sugars in the tomatoes and a great source of energy and nutritents.

Cast-iron skillet with cooked chickpea shakshuka with poached eggs with feta and cilantro on top and a side of pita bread.

Serving Suggestions + Add-Ons

This chickpea shakshuka with poached eggs is a good source of protein, fats, and fiber, so serving it with a source of complex carbohydrates can ensure it’s a more well-balanced meal. I recommend serving it with:

In addition to sides, you can boost the flavor content of this chickpea shakshuka by adding additional toppings, such as:

  • Avocado
  • Yogurt
  • Arugula
  • Green onion
  • Parsley
  • Sesame seeds
  • Hot sauce
  • Harissa
Overhead shot of shakshuka with chickpeas and a poached egg on top with a sliced of pita on the side.

Storage + Reheating

To Refrigerate: Allow the shakshuka to cool completely and then store in an airtight container in the fridge for 4-5 days.

To Freeze: Freezing chickpea shakshuka is not recommended.

To Reheat: Place leftover shakshuka in a pan on low-medium heat and simmer until the chickpeas and eggs are warm. It can also be reheated in the microwave for 1-2 minutes, although it’s best reheated on the stovetop.

More Shakshuka Recipes:

Is Vegetable Oil Unhealthy?

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Vegetable oil has long been touted as a heart-healthy option, but recent research and discussion around vegetable oils, especially seed oils, have brought this into question. So, if you’re wondering if vegetable oils are a healthy or unhealthy choice, here is everything you need to know.

Clear plastic bottles of vegetable oil.

Table of contents

What is vegetable oil?

The term “vegetable oil” refers to any edible oil derived from plants. Any oil extracted from plant seeds, nuts, cereal grains, or fruit is considered a vegetable oil. Vegetable oils are generally mild, odorless, flavorless, and light-colored and are commonly used in cooking and food manufacturing (1).

Vegetable oil is not itself a type of oil, rather, it is a group of oils and the most popular vegetable oils include canola oil, corn oil, safflower oil, sunflower oil, and soybean oil. When a bottle of oil is labeled as “vegetable oil” it is either made of a single vegetable oil, typically soybeans, or a combination of vegetable oils. Vegetable oils also include a subset of oils known as “seed oils” which are derived from seeds.

Vegetable oils are sources of all fatty acids, including saturated, monounsaturated, and polyunsaturated fatty acids, however, their exact fatty acid composition varies based on the source plant and/or the processed techniques used in their production (2, 3).

How are vegetable oils made?

Vegetable oils are made by extracting oil from plants using either a chemical solvent or an oil mill.

Vegetable oils were essentially non-existent until the early 1900s when new industrial processes allowed them to be extracted. Most vegetable oils require extensive processing to extract their oils. While the exact processing methods will vary by oil, the stages of refined vegetable oil production involve degumming, neutralizing, bleaching, deodorizing, dewaxing, and fractioning (4, 5).

List of Vegetable Oils and Seed Oils

Here is a list of the most common edible vegetable oils:

  • Avocado oil
  • Canola oil
  • Coconut oil
  • Corn oil
  • Cottonseed oil
  • Grapeseed oil
  • Flax seed oil
  • Soybean oil
  • Safflower oil
  • Rice bran oil
  • Olive oil
  • Palm oil
  • Peanut oil
  • Sesame oil

Seed oils are a subset of vegetable oils that are derived from seeds and include (6):

  • Canola oil
  • Corn oil
  • Cottonseed oil
  • Grapeseed oil
  • Rice bran oil
  • Safflower oil
  • Soybean oil
  • Sunflower oil
Infographic with list of vegetable oils and seed oils.

Fatty Acid Composition of Vegetable Oils

Here is a breakdown of the saturated fatty acids (SFAs), monounsaturated fatty acids (MUFAs), and polyunsaturated fatty acids (PUFAs) in common vegetable oils and seed oils (7):

Type of OilSFAs MUFAsOmega-6 PUFAsOmega-3 PUFAs
Canola oil7%61%21%11%
Sunflower oil12%15%71%2%
Corn Oil13%28%57%2%
Olive oil15%74%9%2%
Soybean oil15%23%54%8%
Peanut oil19%47%33%1%
Palm oil51%38%10%1%
Coconut oil90%7%0%3%
Infographic on the fatty acid composition of vegetable oils.

Where are vegetable oils used?

Vegetable and seed oils are commonly used in the industrial food industry and are found in many ultra-processed foods. Refined vegetable oils are found in salad dressings, cereals, coffee creamers, cookies, crackers, granola bars, plant milk, popcorn, mayonnaise, and prepared meals, and are also used to make margarine, shortening, and fake butter or vegan spreads.

In addition to processed foods, vegetable oils, especially seed oils, are commonly used in restaurants, especially fast-food restaurants, as they are relatively inexpensive and highly versatile compared to other edible oils and animal fats. Moreover, many vegetable oils have a very high smoke point, which makes them great for deep frying.

In the past 100 years, vegetable oil consumption has dramatically increased in the Western diet at the expense of many traditional fats like butter and lard.

The Health Concerns of Vegetable Oils

While vegetable oils do have some potential health benefits, their drawbacks are concerning.

High in Omega-6 Fatty Acids

One of the main concerns with vegetable oils, specifically seed oils, is their high content of polyunsaturated fatty acids (PUFAs), namely omega-6 fatty acids.

Both omega-3 and omega-6 fatty acids are essential fatty acids that cannot be produced by the body and, therefore, must be consumed through the diet. These PUFAs have been shown to have numerous health benefits, however, the ratio in which they are consumed is important.

Studies of evolutionary diets have shown the optimal ratio of consumption of omega-6 to omega-3 fatty acids is somewhere in the range of 1:1 to 4:1 (8, 9). Unfortunately, due to the increased consumption of vegetable oils and the processed food products that contain them in the Western diet, this ratio has dramatically increased and has been seen as high as 20:1 in some cases (10). This increase has been correlated with increases in chronic inflammation and impaired gut health (11, 12).

Some studies have shown that a high intake of omega-6 fatty acids is associated with an increased risk of heart disease, however, other studies do not support this idea. In fact, a high consumption of linoleic acid, the most common omega-6 fat, has several health benefits (13).

Omega-6s are the PUFAs found in vegetable oils, and although they are essential to human health, in excess they may be harmful and inflammatory, however, further study is needed.

Trans Fats

Certain commercial vegetable oils contain trans fats, which are considered harmful to health.

While trans fats naturally occur in many animal foods, most of the trans fats in the Western diet come from partially hydrogenated oils (PHOs), which are formed through a manufacturing process that converts vegetable oil into solid fat at room temperature (14). A high intake of trans fats has been associated with many chronic diseases, including heart disease, obesity, cancer, and diabetes (15).

Trans fats have been banned in many countries, including the United States since 2015, however, in some places, it can be difficult to avoid them fully. Currently, the FDA still allows food manufacturers in the US to label their products “trans-fat-free” as long as there are fewer than 0.5 grams of these fats per serving (14).

Easily Damaged

Vegetable oils are easily prone to oxidation, which can cause the oils to go rancid.

Dietary fats differ in their chemical structure by the number of bonds they contain; saturated fats contain no double bonds, monounsaturated fats contain one double bond, and polyunsaturated fats contain two or more double bonds. differ by the number of double bonds their chemical structures contain.

Most vegetable oils are primarily composed of polyunsaturated fatty acids, and their high content of double bonds makes them more prone to oxidation (16). The double bonds in polyunsaturated fats in vegetable oil make them incredibly fragile and easily damaged by exposure to light, heat, and air.

Not only does the oxidation of vegetable oil damage the fat itself, but a high intake of polyunsaturated fatty acids in the diet and, therefore in your body, increases cell membranes sensitivity to oxidation. (17)

This susceptibility of vegetable oil to heat makes them a poor choice for cooking oils, as that is exactly what most households and restaurants use them for.

Refined and Highly-Processed

Most vegetable oils are highly refined and a form of ultra-processed food. The production of most vegetable oils is lengthy, technical, and requires many processing techniques. While food processing is not inherently harmful, many health-conscious consumers prefer to consume nutrient-dense whole foods, and it is generally advisable to prioritize unprocessed and minimally processed foods in the diet.

Moreover, certain vegetable oils use chemicals in the production process. Hexane is a chemical solvent used in the extraction of vegetable oils from seeds and grains. While it is removed in the refining process, traces of hexane residue may remain in the final product of these cooking oils.

That said, the hexane levels of vegetable oils and seed oils are nowhere near enough to cause toxicity, and hexane can be avoided by opting for expeller-pressed oil or cold-pressed oils, which are made without heat or chemicals (18).

Infographic with pros and cons of vegetable oils.

Is olive oil a vegetable oil?

Olive oil is a fruit oil and is, therefore, a vegetable oil. However, unlike vegetable oils from seeds, olive oil is far less processed than other vegetable oils, as it is simply made by pressing ripe olives into oil. Moreover, olive oil, as well as avocado oil, contains a different fatty acid profile, containing fewer omega-6 fatty acids than other vegetable oils, especially seed oils.

Moreover, olive oil has been well-studied and has a large body of evidence to support its health benefits. (19, 20)

So, are all vegetable oils bad?

Not all vegetable oils are unhealthier, however, vegetable oils from seeds that are ultra-processed and particularly high in omega-6 fatty acids should be limited. This includes canola oil, corn oil, cottonseed oil, grapeseed oil, rapeseed oil, rice bran oil, and soybean oil.

Before industrial processing, humans simply consumed naturally occurring animal fats in the form of such as butter, ghee, tallow, and lard, or minimally processed fats such as olive oil. Although many people are still concerned about saturated fat, they need not be, as saturation of these fats is their most beneficial part.

Best Alternatives to Vegetable Oil

The best alternatives to refined vegetable oils are animal fats and plant oils that have been minimally processed. Natural cooking fats such as butter, ghee, tallow, lard, or olive oil are great for cooking and dressing. When buying liquid oils such as extra-virgin olive oil or avocado oil, look for versions sold in a dark glass bottle as light can turn oils rancid, and ensure they are stored in a cool, dry place away from heat sources.

How to Avoid Refined Vegetable Oils and Seed Oils

Here are some simple tips to limit your consumption of refined vegetable oils.

  1. Don’t use them as cooking oil. To help reduce your consumption of refined vegetable oils and seed oils, when cooking at home, opt for higher quality cooking oils such as olive oil, and avocado oil, or use animal fats such as butter, ghee, or lard.
  2. Read the ingredient list. When purchasing prepared foods, read the ingredients list and try to avoid products that include refined vegetable oils and seed oils. While this may be difficult to do for all products, many brands offer alternative options made of olive oil or avocado oil as opposed to canola oil and soybean oil.
  3. Don’t stress too much. Given vegetable oils are commonly used in prepared foods and restaurants, there is no need to avoid them entirely, in fact, it is almost impossible.

In addition to solely focusing on limiting your consumption of omega-6 fatty acids, you can focus on consuming more omega-3 fatty acids in your diet to help balance out the ratio of essential fatty acids. Focus on consuming foods such as salmon, mackerel, sardines, flax seed, and walnuts, to help ensure you’re eating more omega-3 fats.

The Bottom Line

Vegetable oils are oils made from derived from plants and include a subset of oils known as seed oils which are derived from seeds. Certain forms of vegetable oils are refined and highly processed, are easily damaged by light, heat, and air, and contain high levels of omega-6 fatty acids, which may impact health negatively, however, more research is needed. It is best to limit the consumption of vegetable oils, namely seed oils, and prioritize sources of healthy fats such as animal fats and olive oil.

Carrot Cake Pancakes

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If you like carrot cake and enjoy pancakes, these carrot cake pancakes are the recipe for you! Filled with shredded carrots and spices, and finished with a cream cheese topping, these delicious pancakes are the perfect addition to a weekend breakfast or holiday brunch.

Stack of carrot cake pancakes on a plate with cream cheese topping, maple syrup, and chopped walnuts.

Whether you’re celebrating Easter, Christmas, a special occasion or holiday, or just enjoying a weekend brunch, these carrot cake pancakes with cream cheese syrup are the perfect way to celebrate. They are moist and fluffy, but they are easy to make and full of flavor, and a great way to use that bag of carrots sitting in your fridge.

Not to mention, these carrot cake pancakes keep well in the fridge and freezer so you can make a double or triple batch as a meal prep idea and enjoy them for breakfast tomorrow and days to come.

Stack of carrot cake pancakes on a grey plate with cream cheese toping and raisins on top and maple syrup being poured.

Why You’ll Love Them

  • Moist and Fluffy – The combination of shredded carrots and leavening agents ensures that these carrot cake pancakes have a cake-like texture.
  • Taste Like Dessert – Filled with carrot cake spices and topped with a yogurt cream cheese syrup topping, these pancakes are like having dessert for breakfast but are full of fiber.
  • Easy to Make – Ready in 30 minutes, these pancakes are very simple and quick to prepare.
  • Store Well – They keep well in the fridge and freezer so you can make these carrot cake pancakes ahead of time and enjoy them for days to come.
Ingredients for carrot cake pancakes; all-purpose flour, carrots, cinnamon, ginger, nutmeg, baking soda, lemon juice, salt, egg, milk, butter, brown sugar, chopped walnuts, cream cheese, yogurt, and maple syrup.

Ingredients + Substitutions

  • Flour – The recipe calls for all-purpose flour, but you can use whole wheat flour if preferred. Alternatively, you can use half all-purpose flour and half whole wheat flour.
  • Carrots – Because you can’t make carrot cake pancakes without carrots.
  • Milk – To thin the batter and add some protein. You can use dairy-free milk, such as almond milk, if needed.
  • Eggs – To ensure the pancakes are moist and fluffy while adding some protein and healthy fats. To make the pancakes vegan or egg-free, you can use swap each egg for a “flax egg”.
  • Vanilla Extract – To add flavor.
  • Spices – A mixture of cinnamon, ginger, and nutmeg to add carrot cake flavors.
  • Walnuts – To add some crunch and healthy fats, although they are optional.
  • Leavening Agents – A combination of baking powder, baking soda, lemon juice, and salt to ensure the pancakes are moist and fluffy.
  • Cream Cheese – The most important ingredient for the topping.
  • Greek Yogurt – To add some protein to the cream cheese topping.
  • Butter – To add some healthy fats and cook the pancakes.
  • Maple Syrup – To sweeten the cream cheese topping and serve with the pancakes.
Egg, melted butter, milk, vanilla extract, and shredded carrots in a large white mixing bowl.
Wet ingredients in a large white mixing bowl.

Dietary Adaptions

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

To Make them Dairy-Free: Swap the milk for almond milk, cream cheese for dairy-free cream cheese, yogurt for coconut yogurt, and butter for coconut oil.

To Make them Vegan: Swap the milk for almond milk, egg for a “flax egg”, cream cheese for dairy-free cream cheese, yogurt for coconut yogurt, and butter for coconut oil.

Wet ingredients with dry ingredients on top in a white mixing bowl.
Mixed pancake batter for carrot cake pancakes.

How to Make Carrot Cake Pancakes

  1. Mix the dry ingredients. In a medium bowl, add the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg and stir until well combined.
  2. Mix the wet ingredients. In a large bowl, add the egg, melted butter, milk, vanilla extract, lemon juice, and brown sugar and whisk until well combined. Add the shredded carrots and stir again until well incorporated.
  3. Mix the batter. Add the dry ingredients to the wet ingredients and gently mix until well combined, then add the chopped walnuts and fold into the batter until well incorporated.
  4. Cook the pancakes. Heat a griddle or large skillet on medium heat, coat with butter, add 1/3 cup of batter for each pancake, and cook until bubbling on top, then flip and cook for an additional 1-2 minutes until golden brown. Continue working in batches until all the pancake batter is used.
  5. Make the cream cheese topping. While the carrot cake pancakes are cooking, add the cream cheese, Greek yogurt, vanilla extract, maple syrup, and salt to a medium bowl and whisk until well incorporated.
  6. Serve and enjoy! Once cooked, serve warm with a dollop of the cream cheese mixture on top and a drizzle of maple syrup.

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

Stack of carrot cake pancakes on a plate with a fork and cream cheese topping, raisins, and walnuts on top, and a coffee mug in the background.

Red’s Nutrition Tip

While these pancakes contain 8 grams of sugar per 2-pancake serving, it’s important to note that most of the sugar content is from the natural sugars in the wheat, milk, and carrots. There is very limited added sugar in the pancake recipe and the addition of maple syrup is completely optional and can be reduced if needed.

Tips for the Best Carrot Cake Pancakes

Grate carrots as finely as possible. For the best results, use the finest side of a box grater or the smallest shredding blade of a food processor. Adding finely grated carrots to your batter will ensure that your carrot cake pancakes are light and fluffy without big chunks of carrot.

Let the batter rest. Time permitting, let the carrot cake pancake batter rest for 10 minutes before cooking the pancakes. Resting the batter allows the flour to absorb the liquid which will result in fluffy carrot cake pancakes.

Don’t flip the pancakes too early. Be patient and wait until bubbles form on the top of the pancakes before flipping them. Resisting the urge to flip them too early and will ensure your pancakes are as fluffy as possible.

Watch the heat. While you want your skillet to be warm, you don’t want it to be too hot. If it’s too warm, the bottom of the pancakes will burn before the top bubbles, resulting in overcooked and burnt carrot cake pancakes.

Plate of carrot cake pancakes with maple syrup poured on top on a wooden cutting board with a side of milk and coffee.

What to Serve with Carrot Cake Pancakes

Don’t skip the cream cheese topping. Let’s get real, carrot cake is all about the cream cheese icing and the cream cheese syrup topping is what makes these pancakes pop. Plus, the addition of cream cheese helps to add a boost of protein too.

Top with chopped walnuts and shredded coconut. While divisive, walnuts and shredded coconut are often included in carrot cake, and they make a great topping to these carrot cake pancakes. Once cooked, dollop the pancakes with the cream cheese mixture, and add a sprinkle of chopped walnuts and shredded coconut for the ultimate flavor and texture.

Serve with additional protein. These pancakes are primarily a source of carbohydrates and fat, therefore, serving with a source of protein can help to ensure you are consuming a balanced meal. These carrot cake pancakes would pair well with a side of Greek yogurt, scrambled eggs, or breakfast sausages.

Stack of carrot cake pancakes with a bite on a fork with maple syrup in the background.

Storage + Reheating

To Refrigerate: Once cooked, transfer the carrot cake pancakes to a plate, allow them to cool completely, then place them in an airtight container and store them in the fridge for up to 7 days.

To Freeze: Layer cooled pancakes between sheets of waxed paper, this will help to prevent them from sticking once frozen, then transfer them to an airtight container or bag in the freezer for up to 3 months.

To Reheat: The pancakes can be reheated on a baking sheet in the oven at 350°F for 3-5 minutes or in the microwave for 30 seconds to 1 minute. Frozen pancakes can be reheated in the toaster oven or the oven at 350°F for 5-10 minutes, or in the microwave for 2-3 minutes.

More Pancakes Recipes:

And, if you want more carrot cake-inspired recipes, be sure to check out my carrot cake baked oatmeal, carrot cake overnight oats, and carrot cake breakfast cookies for more delicious breakfast recipes.

Fresh Basil Pesto

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Learn how to make homemade fresh basil pesto with this quick and easy 6-ingredient recipe. Ready in 5 minutes, this basil pesto recipe is the perfect addition to pasta, salads, pizza, and more!

Small bowl of fresh basil pesto with a wooden spoon with a side of crusty bread and basil leaves.

If you’ve never made a classic basil pesto, you might be surprised at just how easy it is to make. Although it’s easy to find store-bought pesto in almost all major grocery stores, making homemade pesto is far cheaper and more flavorful.

In a few minutes, you can whip up a jar of homemade basil pesto that you can use in pasta, on pizza, in salad dressings, as a sauce, or in dips. Not to mention, it keeps well in the fridge and freezes well so you can make a massive batch and enjoy it for weeks to come.

Ingredients for a homemade basil pesto recipe: basil leaves, pine nuts, garlic, parmesan cheese, lemon juice, olive oil, salt, and pepper.

Ingredients + Substitutions

  • Fresh Basil – You’ll need fresh basil leaves to make fresh basil pesto. If you don’t have basil, you could also use arugula, parsley, or spinach.
  • Pine Nuts – To add a bit of texture and flavor, you can use raw or toasted pine nuts. If you don’t have pine nuts, softer nuts such as walnuts or pistachios will also work well, as will sunflower seeds.
  • Garlic – To add flavor. White fresh garlic is recommended, you can use garlic powder if needed.
  • Olive Oil – To ensure the pesto is rich and creamy. I recommend using extra virgin olive oil, but any olive oil will work.
  • Lemon Juice – A bit of acid to balance the flavors.
  • Parmesan Cheese – To give the pesto its creamy texture. For the best results, I recommend using fresh parmesan cheese and grating it yourself, pre-grated parmesan cheese just doesn’t have the same flavor and often has added ingredients. I used Parmigiano-Reggiano but Grana Padano and pecorino Romano cheese will also work.
  • Salt and Pepper – To season the pesto. I recommend sea salt or kosher salt and freshly ground black pepper, but any salt and pepper will work.
Food processor with raw pine nuts and garlic cloves.
Food processor with blended pine nuts and garlic.

Dietary Adaptions

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

To Make it Dairy-Free: Swap the parmesan cheese for nutritional yeast.

Food processor with basil leaves.
Food processed with blended pine nuts, garlic, and basil.

How to Make Homemade Basil Pesto

  1. Blend the pine nuts and garlic. In a food processor or blender, add the pine nuts and fresh garlic cloves and pulse until chunky.
  2. Add the basil. Add the fresh basil leaves, salt, and lemon juice to the food processor and pulse again until chunky.
  3. Pour in the olive oil. With the blade running, slowly drizzle the extra virgin olive oil into the food processor until well incorporated with the basil mixture.
  4. Add the parmesan cheese. Add the fresh parmesan cheese and blend again until the mixture is smooth and creamy.
  5. Taste and adjust as needed. Taste the basil pesto and adjust the seasoning with additional salt and pepper as needed. If you prefer a thinner pesto, you can add more olive oil and blend again until smooth.
  6. Serve and enjoy! The pesto can be used immediately or stored in the fridge for up to 2 weeks or in the freezer for up to 6 months.

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

Food processor blended pine nuts, fresh garlic, basil, lemon juice, and extra-virgin olive oil.
Food processor with basil pesto and grated fresh parmesan cheese on top.

Ways to Use Homemade Pesto

  • Add it to pasta. Add fresh basil pesto to your favorite tomato pasta sauce, or vegetable lasagna recipe, or use it as a simple sauce for pasta on its own.
  • Use it as pizza sauce. Swap traditional pizza sauce for pesto sauce or drizzle a bit on top of your favorite pizza before serving.
  • Use it as a spread. Add pesto to sandwiches, wraps, and burgers to add flavor, healthy fats, and greens.
  • Add it to salad dressing. Thin pesto with a bit of fresh lemon juice or red wine vinegar to create a quick and easy dressing for a green salad or pasta salad.
  • Add it to vegetables. Toss steamed, grilled, or roasted vegetables in fresh pesto to add flavor.
  • Use it as a sauce. Use pesto as a flavorful sauce for grilled chicken, baked salmon, buddha bowls, or scrambled eggs.
  • Garnish a soup. Dollop or drizzle pesto onto a soup to add flavor and color.
  • Add it to yogurt. Stir a bit of basil pesto into Greek yogurt or skyr to make a healthy dip.
Small bowl of fresh basil pesto with a spoon with a cutting board of sliced bread and wooden bowl basil leaves on the side.

Storage

To Refrigerate: Place the basil pesto in a small jar or airtight container and store it in the fridge for up to 2 weeks.

To Freeze: Place the basil pesto in an airtight container or ice cube trays covered with a freezer bag and store it in the freezer for up to 6 months. Allow the frozen pesto to thaw completely before using.

Fresh Basil Recipes:

Southwest Quinoa Salad

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Filled with black beans, corn, avocado, and veggies, and tossed in a zesty chili lime dressing, this southwest quinoa salad is a quick and easy recipe that works well as a light main course, colorful side dish, or easy meal prep idea.

I don’t know about you, but I love hearty bean and grain salads. Not only do they keep for days in the fridge, but they are so versatile as they can be enjoyed hot or cold, for lunch or dinner, on their own, or as part of a larger meal.

Since quinoa is a high-protein grain, it’s a great base for this southwest quinoa salad recipe as it helps to boost the protein content of the dish and provides some healthy fats and fiber at the same time. Paired with veggies and the chili lime dressing, this easy quinoa salad recipe is the perfect addition to a picnic, BBQ, potluck, or family dinner, and works equally well as a make-ahead meal for healthy weekday lunches.

Close up of southwestern quinoa salad in a white bowl with fresh cilantro on top.

Why You’ll Love It

  • Quick and Easy to Make – Ready in 30, this southwest quinoa salad recipe is super quick to prepare.
  • Full of Flavor – The zesty chili lime dressing ensures this salad is full of flavor.
  • High in Fiber – The combination of quinoa, black beans, veggies, and avocado ensures this healthy quinoa salad has over 7 grams of fiber per serving.
  • Great for Meal Prep – This southwestern quinoa salad keeps well in the fridge for several days making it a great make-ahead meal.
Ingredients for southwest quinoa salad recipe: quinoa, black beans, corn, red bell pepper, red onion, cilantro, avocado, olive oil, limes, garlic, chili powder, and cumin.

Ingredients + Substitutions

  • Quinoa – To add some plant-based protein to the salad. You can use white quinoa, red quinoa, or tri-color quinoa blend.
  • Black Beans – To add some more plant-based protein and fiber to this southwestern quinoa salad. I used canned black beans, but you can cook dry black beans if preferred. If you don’t like black beans, kidney beans, pinto beans, or chickpeas will also work.
  • Corn – The recipe calls for frozen corn, however, you can use cooked fresh corn or canned corn if needed.
  • Red Bell Pepper – To add some veggies and color to the salad. The recipe calls for a red bell pepper, however, yellow or orange bell peppers will also work.
  • Red Onion – To add more color and flavor. If you’re not a fan of red onions, green onions will also work well.
  • Avocado – To add some healthy fats and creaminess to the salad.
  • Cilantro – To add some freshness and brightness. If you don’t like cilantro, you can swap it for parsley or omit it completely.
  • Olive Oil – To make the dressing, avocado oil will also work well.
  • Lime Juice – To balance the dressing.
  • Garlic – To flavor the dressing.
  • Honey – To add a touch of sweetness to the dressing. If you don’t like honey, you can use maple syrup instead or omit it completely.
  • Spices – A mixture of ground cumin, chili powder, salt, and pepper to season the dressing.

Dietary Adaptions

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

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

Large salad bowl with cooked quinoa.
Large salad bowl with cooked quinoa with black beans, corn, bell pepper, red onion, and cilantro on top.

How to Make Southwestern Quinoa Salad

  1. Cook the quinoa. Add the uncooked quinoa to a pot of boiling water, season with a pinch of salt, and cook for 15 minutes until tender. Strain the cooked quinoa in a fine mesh colander and then run under cold water until cooled.
  2. Chop the veggies. While the quinoa is cooking, chop the bell pepper, red onion, and avocado, thaw the corn, and strain and rinse the black beans.
  3. Make the dressing. In a small bowl or jar, add the dressing ingredients: olive oil, lime juice, honey, garlic, cumin, chili powder, salt, and black pepper, and whisk to combine.
  4. Mix the salad. In a large bowl, add the quinoa, black beans, corn, bell pepper, red onion, avocado, and cilantro, toss to combine, cover with dressing, and toss again until everything is well coated.
  5. Serve and enjoy. The southwest quinoa salad can be served immediately or stored in the fridge for several days.

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

Quinoa, black beans, corn, bell pepper, red onion, and cilantro mixed in a large bowl.
Quinoa, black beans, corn, bell pepper, red onion, and cilantro mixed in a white bowl with cubed avocado on top.

Red’s Nutrition Tip

Quinoa is a good source of plant-based protein; however, it is considered an incomplete protein source as it does not contain all essential amino acids in the appropriate ratios. Fortunately, pairing it with black beans creates a complete protein and increases the fiber content of the salad at the same time.

Chili lime dressing in a small mason jar.

Variations and Tips for the Best Quinoa Salad

  • Cook the quinoa in broth. To add extra flavor to a quinoa salad, cook the quinoa in chicken broth or vegetable broth instead of water. To ensure the salad is gluten-free, use certified gluten-free broth.
  • Season it well. Quinoa has a rather bland and neutral taste, so don’t skimp on the salt and pepper when seasoning the salad. You can add additional cumin, chili powder, and spices to this southwest quinoa salad if you want to make it extra tasty.
  • Make extra dressing. This zesty lime dressing is so tasty you’ll want to make extra. Plus, additional dressing can be used to brighten the salad when eating leftovers.
  • Add more fresh veggies. You can increase the vegetable content of this salad by adding extra bell pepper, red onion, and corn, or add additional fresh vegetables such as cherry tomatoes, cucumber, or arugula.
  • Add shredded chicken. To increase the protein content of this southwest quinoa salad, add some leftover chicken to the mix.
  • Add the avocado when serving. If making this salad a day or several days ahead of time, don’t add the avocado until you are ready to serve. This will ensure your avocado remains green and creamy and doesn’t brown in the fridge.
  • Serve it warm. While this recipe is designed to be a cold quinoa salad, you can serve it warm too! Instead of cooling the quinoa after cooking, add it to the bowl warm, then sauté the bell peppers and onion, warm the beans, and grill the sweet corn before adding them to the bowl, then top everything with fresh cilantro, avocado, and the dressing and serve the salad warm.
  • Serve it with tortilla chips. While this is designed to be served as a salad, it works well as a chunky dip too! You can serve it with a big bowl of tortilla chips as a snack or appetizer.
Southwest quinoa salad in a white bowl with a gold serving spoon with avocado on top.

Serving Suggestions

This southwest quinoa salad can be enjoyed on its own as a healthy vegan meal and is also a great addition to a BBQ, potluck, or party as it can easily feed a crowd. While it works well with anything off the grill, I think it pairs particularly well with a flavorful grilled chicken recipe such as:

Close up of southwestern quinoa salad in a white bowl.

Storage

To Refrigerate: Once dressed, this southwest quinoa salad can be stored in an airtight container in the fridge for up to 4 days. Season with additional salt and black pepper to taste before serving.

To Meal Prep: If making this quinoa salad ahead of time, prepare the salad (without the avocado) and dressing separately and store them in airtight containers. When you are ready to eat, add the avocado and dressing to the salad.

More Easy Quinoa Salad Recipes:

About Stephanie

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

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