The first step to eating healthy is by making a healthy meal plan. Without a meal plan, you will find it challenging to organize your eating habits. This is important, especially for people who go to the office because usually, you don’t have access to healthy food when you are working. There are several dishes you can use in your meal plan. For example, try to find amazing Italian recipes, so your meals are not only delicious, but they are filled with nutrients as well.
Meal plans are also beneficial because they save time and money. You don’t have to spend the entire day deciding what to eat. In addition to that, a meal plan will keep you from buying unnecessary snacks that you don’t need.
Your momma probably told you to eat your greens, but did you know that sea vegetables are surprisingly good for you too?
Seaweeds grow along rocky shorelines and these algae pack pretty much all the minerals found in the ocean. Sea vegetables are especially known for their high iodine content, a nutrient necessary for thyroid functioning. They’re also rich in vitamin C, manganese, vitamin B2 and chlorophyll. The high level of antioxidants found in certain algae helps to reduce inflammation – an important cause of illness – in your body.
That sounds great, but how exactly do you add seaweeds like nori, dulse and kelp to your diet? Take a look at these 10 surprising ways to eat sea vegetables (that aren’t sushi).
It seems like every day there is a new nut, seed or veggie getting turned into a milk. And with each version touting its own unique benefits, milk alternatives are a great addition to any well-rounded diet and a fun way add in some variety to your beverages and baked goods. But how do you know which version is right for you? No matter if you are avoiding diary or simply looking to branch out and try new things, there is a milk alternative option perfectly suited to your taste, texture and dietary preferences.
The folks over at Snap Kitchen put together the ultimate guide to the most popular milk alternative options, breaking down everything you need to know about each option including the nutritional content, taste, texture and expert tips for how to best use each plant-based option in your favorite meals and baked goods!
Check out the infographic below for more information and get started experimenting with all that milk alternatives have to offer.
It’s one of the first foods that comes to mind when you think of healthy eating: salads.
And for good reason. Leafy greens – the base of most salads – are low in calories but abundant in vitamins, minerals, fibers and disease-fighting antioxidants. Watercress, chard, spinach and Romaine lettuce all rank in the top 10 of the most nutrient-dense foods. What’s more, dark leafy greens like kale and collards contain chlorophyll, the green pigment found in plants that’s responsible for absorbing energy from sunlight. Chlorophyll is known for its blood-building properties, helps you liver detoxify and speeds up wound healing. Not bad for a humble plant, right?
But thankfully, the era of salads consisting mostly of iceberg lettuce with cucumber and tomato is long gone. Nowadays, we love power salads packed with (plant-based) protein, whole grains, a healthy dressing and crunchy toppings.
With the weather warming up, there’s no better time to swap your good old sandwich for a vibrantly fresh salad for lunch. Take a look at these 10 lunch salads to-go that will keep you full until dinner time. Which one will you bring to work – or the park!- with you?
Grains have gotten a bad reputation over the past decade. Considered the cause for intestinal problems, leaky gut syndrome and brain fog, a growing number of people are choosing to avoid bread, pasta and other grains. Especially gluten are seen as the culprit – although the scientific verdict is still out on whether gluten should be avoided if you don’t suffer from celiac disease.
There’s something to be said for over-consumption of wheat. Wheat’s the grain that forms the base of many foods. You might be thinking you’re eating a varied diet when you’re having granola for breakfast, toast for lunch and pasta for dinner, but they probably all contain wheat.
Also, most grain products on the supermarket shelves – white bread, white rice, flour tortillas, cereal, crackers, pastries – are made from refined grains. Refined grains are stripped of their hull, which contains the fibers and nutrients.
Whole grains in their natural form, on the other hand, contain valuable vitamins and minerals. Thanks to the dietary fiber, whole grains are slowly digested, gradually releasing their energy. What’s more, research also shows that regularly eating whole grains lowers your cholesterol and blood pressure, which decreases your chances of heart disease. The fiber in whole grains may also help improve insulin sensitivity and prevent constipation.
Unless you suffer from certain medical conditions, whole grains can be part of a healthy diet.
To get the most benefits – and shake things up in the kitchen – you could incorporate a wider variety of grains into your diet. Take a look at these 11 whole grains, with 19 delicious sweet and savoury recipes to get you started.
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