Eating vegan is a trend that is on the rise. People decide to eat vegan foods for several reasons including animal rights and religious reasons. While I am not a vegan there will be times that I eat vegan foods. I will stress that just because you are eating vegan does not mean that you will be healthier as foods such as potato chips, French fries and Oreos are all vegan foods. Also, if you choose to eat a diet containing animal products, you can eat a very healthy diet. The key here is whatever type of diet you choose to consume whether it is vegan, vegetarian or including animal foods, the choices you make within that diet are the answer to staying healthy.
Just like so many of you, my mornings are filled with stress and anxiety as I rush out the door with a long, busy day ahead of me. Preparing breakfast in the morning is not always an option if I want to get a solid eight hours of sleep. Skipping breakfast can be detrimental to maintaining your weight and health goals, so having something on hand that you can grab on your way out the door can be the difference from eating breakfast or not. Because of this, I’m always trying to think of new, quick, and easy breakfast options that will provide me with the nutrients to not only fuel my body and day but to keep me satiated until lunch time! This protein bread is a perfect addition to your healthy breakfast options. After many different tries with making a protein based bread, I finally concocted one with the perfect texture. Where as many people will associate pumpkin with the flavor of the highly sweetened pumpkin taste we have all come to know and love, this bread is not sweet at all as no sugars have been added. Instead this recipe is a bit more on the savory side. Even without adding sugar to sweeten this bread, it has become a very popular recipe for many of my clients.
After making my vegetable stuffed pumpkin I couldn’t even think of throwing away the pumpkin seeds! They are way to precious! Not only are they delicious, but pumpkin seeds are packed full of nutrients including magnesium, iron, zinc and protein just to name a few. There are so many different seasonings you can put on your pumpkin seeds, but I decided to do a ranch seasoning. Here is how to get started.
With Halloween behind us and Thanksgiving and Christmas right around the corner, I have started to think of things I can make for holiday parties. While we are subjected to a mass number of tasty appetizers, entrees and desserts, what is often missing at these parties is anything with nutrient value, resulting in a larger waistline come the new year. As holiday weight gain can be significant for many people, a lot of us strive to at least maintain their weight through the holiday season. With all of this in mind, I was asked to make a vegetable dish for Thanksgiving and it got me thinking, how can I spruce up boring vegetables while not adding a bunch of ingredients to them to make them unhealthy? I started thinking about acorn squash and what I could do with it so that everyone got their own individual acorn squash and then my idea grew to an entire pumpkin that would not only provide a nutrient filled side dish, but also some aesthetic appeal to the dinner table. This recipe can be used for both a whole roasted pumpkin or to provide each person with the special touch of an individual acorn squash. Both recipes are provided here.
Feeling like spaghetti tonight but don’t want to consume the refined carbohydrates that come along with pasta? A good substitute is spaghetti squash. If you have never had spaghetti squash or are wondering what exactly it is, it is a yellow/orange fruit that you will find in the grocery store with other squashes and gourdes such as acorn squash and cooking pumpkins. When slicing open the spaghetti squash you will find a bunch of seeds in the middle similar to what you would find if you cut open a pumpkin. When the squash is raw, it is pretty solid, but once you cook it the flesh is easily brought away from the skin with a fork in strands and resembles spaghetti.