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Recipes with Whole Wheat Pasta

20 Of the Best High-Protein Snacks to Help You Lose Weight

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Picture this: You just finished a workout and your hunger is on high. the problem You’re in between meals and meetings, with no time to cook. This scenario is exactly when a snack comes in handy, but not just any snack will do.

Here’s a look at why protein is so important in times like these—plus the best high-protein snacks to help you get enough of it.

What are the benefits of high protein snacks?

Reaching for a high-protein snack is an important way not just to curb your hunger, but to stay fuller longer. “When you include protein with your snacks, you are going to get a lot more satiety than if you skip this important macro,” says Lauren Manaker, MS. RDN.

Protein is important for recovery, too. “Not only does protein give your snack some staying power, but it also helps fuel your muscles and supply your body with important amino acids,” Manaker adds.

While protein needs vary per person, the National Academies for Medicine recommends adults get 10 percent to 35 percent of their daily calorie intake from protein-rich sources. Protein is a macronutrient—similar to carbohydrates and fiber—which means they belong to the group of nutrients your body uses the most. In other words, protein matters for everyone.

“Many people can benefit from high protein snacks—from people with hypoglycemia or diabetes to people who are focused on building their muscle mass,” Manaker points out. “A high protein snack will make a person feel satisfied for a longer period of time, possibly avoiding hunger pangs shortly after snack time.”

What to look for in a high protein snack

When choosing a high-protein snack to keep you full and nourished between meals, Manaker suggests looking for what she calls “the nutritional trifecta”—a snack combination that includes protein, healthy fats, and fiber.

Carbohydrates can be incorporated sparingly, too. “Adding some quality carbs into the mix (like from fruit or whole grain crackers) can help people feel fueled and energized. Yet it’s important not to overload on the carbs, since that can leave you feeling sleepy, rather than energized. “High protein snacks may help people avoid a blood sugar spike too, unlike a carb-rich snack.”

As a rule of thumb, Manaker suggests looking for snacks where 20% or more of the calories come from protein. To make snack time easier, refer to these 20 snacks next time hunger pangs strike.

Related: High Protein Foods to Try Right Now

1. KIND Peanut Butter Whole Grain Clusters

“For a protein-packed addition to a yogurt parfait or simply enjoyed on its own, KIND peanut butter whole grain clusters contain 10 grams of protein along with 36 grams of whole grains per serving,” Manaker says. They’re also gluten-free and filled with fiber for an easy source of protein.

2. Hard boiled eggs

Eggs are easy – and a protein powerhouse. “One large egg contains 6 grams of high-quality protein and all 9 essential amino acids,” Manaker says. “Having hard-boiled eggs on-hand is an easy snack to fuel your body with protein along with key micronutrients like choline, iodine, and vitamin B12.” They also contain vitamins and minerals, which keep you energized.

3. HIPPEAS Organic Chickpea Puffs in Vegan White Cheddar

Want a gluten-free, vegan, USDA Certified Organic snack that satisfies? “HIPPEAS® Organic Chickpea Puffs in Vegan White Cheddar are a pantry staple in my house because they’re made from chickpea flour and pack 4 grams of plant protein, 3 grams of fiber and only 170 calories for a 1 oz serving,” says Manaker.

4. Veggies with yogurt dip

Broccoli is high in protein (5 grams per cup), so pairing a few pieces with some crunchy carrots and yogurt dip makes a great snack. That’s because yogurt has 17 grams of protein per container. Add dill or garlic seasoning to make a cup of plain yogurt take on a more savory taste that compliments your veggies.

5. That’s It Sweet Cinnamon Apple & Pumpkin Seed Crunchables

Crunchy apples, roasted pumpkin seeds, and a salty-sweet seasoning blend? It’s pretty much snack heaven. “That’s It Crunchables has 12 grams of plant-based protein per each snackable pouch, thanks to the pumpkin seeds mixed with the real fruit that these balanced snacks contain,” Manaker says.

6. Magic Spoon Honey Nut Cereal

With 14 grams of complete protein, 4 grams of net carbs and 1 gram of sugar, Magic spoon cereal is the perfect breakfast (or anytime) snack. We love that Magic Spoon’s cereal flavors emulate the classic cereals you’re used to—albeit with an even tastier, healthier, and more grownup twist.

7. Apples and nut butter

“Fruit and nut butter is the quintessential protein snack that gives some serious staying power along with a slew of vitamins and minerals,” Maker says.

Related: The Best Healthy Protein Bars

8. Edamame

Edamame is nothing but a protein dream, with 17 grams per cup. Have it steamed or crunchy, seasoned or plain. Edamame is also low in fat and has 8 grams of fiber, so it’s sure to keep you feeling full in between meals.

9. Walnuts

Grab a handful of walnuts to load up on 4 grams of protein, plus 2 grams of fiber, 45 mg of magnesium, and a boost of antioxidants. “As the only tree nut that is an excellent source of ALA omega-3 fatty acids, walnuts are so much more than a source of plant-based protein,” Manaker adds.

10. Applegate Naturals® Charcuterie Plate Chorizo ​​& Cheddar

Applegate Naturals Charcuterie Plate Chorizo ​​& Cheddar is a 13 gram protein snack that is utterly satisfying—especially if you are a charcuterie board lover,” says Manaker. Salami, cheddar cheese, and grain-free chocolate-covered pretzels make up this quick snack, which is just the *right* amount of fancy.

11. Cottage cheese

Casein and whey dairy protein comprise the one-two protein punch in cottage cheese, says Manaker. “One cup of cottage cheese contains a whopping 25 grams of protein, making it a great choice for a mid-day snack addition.” Want a fun way to eat it? “Pro tip: mix your cottage cheese with some diced pineapple for a sweet and creamy treat.”

12. Safe Catch Wild Tuna With Crackers—Lemon Pepper

Tuna is both protein-rich and tasty, and safe catch boasts the lowest amount of mercury and sustainable harvesting practices. “With 18 grams of protein per serving and a boost of anti-inflammatory DHA omega-3 fatty acids, this snack is perfect for busy people who need more omegas in their life,” Manaker says.

13. Festive Foods Roasted Chickpeas

Want a nut-free alternative to flavored snack mixes? Festive Foods Chickpeas come in a range of flavors, including ranch, BBQ, and more. “If you are into a crunchy snack, roasted chickpeas will fit the bill. Chickpeas are a natural source of plant-based proteins and are an economical choice that fits into most diets,” Manaker adds.

14. Chia pudding

“As an easy dish to make the night before a busy day, chia pudding is loaded with protein and can be a satisfying mid-day snack,” Manaker says. “Making this pudding with milk choices that contain protein, like dairy or soy, can give this treat even more protein per bite.”

Related: Heart-Healthy Baking Recipes with Less Sugar

15. Chomp’s Beef Sticks

Chomp’s Beef Sticks have 9 grams of protein and are convenient to munch on the go. “These grass-finished beef snacks can help combat hunger pangs along with giving the body some important minerals, like iron,” Manaker adds.

16. Carnation Breakfast Essentials

21 vitamins and minerals per serving, plus 10 grams of protein per serving? Sign us up for Carnation Breakfast Essentials, a quick protein-rich drink. “This chocolatey drink is something that people of all ages can enjoy when they want a drinkable snack,” Manaker adds.

17. Munk Pack Nut and Seed Bars

Curb anytime cravings with these keto bars, which have the perfect balance of salty and sweet. Munk Pack bars have 5 grams of protein and are made with the perfect sweet and salty flavors, like almonds and dark chocolate (without the extra sugar). We love Sea Salt Dark Chocolate, Peanut Butter Coconut, and Pecan Almond.

18. CLIF Chocolate Chip and Peanut Butter Nut Bar

Energy bars are a go-to protein-rich snack, but not all bars are created equal. Clif bars have 6-7 grams (9-10% DV) of plant protein (plus a creamy nut butter filling). ”CLIF® Nut Butter Bar is a quick, easy snack that satisfies hunger and helps you power through your busy day,” Lauren says. “The classic chocolate chip and peanut butter combo makes for a snack that is satisfying and appealing to just about anyone with taste buds.

19. Wonderful Pistachios, No Shell, Sea Salt & Vinegar

“Wonderful Pistachios are a complete (plant) protein, providing all nine essential amino acids,” Manaker says. Plus, the pre-shelled pistachios are both convenient and portable. “Along with the 6 grams of protein it provides per serving, pistachios are naturally cholesterol-free and adds fiber to your day, making them a good-for-you choice for a protein snack.

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20. Cheesy popcorn

Popcorn is already a fiber-rich, healthy snack (especially in comparison to its crunchy counterparts, like potato chips), but adding parmesan cheese boosts their protein content to 10 grams per ounce. the result? A filling, fiber and protein-rich snack.

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Recipes with Whole Wheat Pasta

Guiding the way to thrive

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Jan Juc naturopath Rebecca Winkler has always found joy in the practice of cooking nourishing meals for others.

That pastime spilled over into developing recipes and it was during lockdown that her culinary passion led her to become a qualified plant-based chef and a raw dessert chef.

Now the mum-of-two has expertly thrown all of her skills into the mix to achieve a long-held goal of producing a book.

Released as an eBook, with a print version to hopefully follow, 14 Day Whole Food Feast is a comprehensive two-week meal plan designed to nourish the body and delight the tastebuds.

Within its pages are recipes for whole food snacks, lunch and dinner meals, lunchbox ideas, and time-saving tips.

14 Day Whole Food Feast by Rebecca Winkler is available now as an eBook.

“My motivation was both personal and professional,” Rebecca says.

“On a professional note, I found so many patients were having difficulty finding family-friendly, whole food recipes to help them navigate various dietary needs.

“The recipes are easy to follow, a shopping list is provided and time frames are taken into account so slower cooked meals or more time-consuming recipes are saved for weekends.”

Rebecca says the eBook can function purely as a recipe resource or be followed meticulously for a 14-day reset.

“Food prep guidance is given at the start of each week in order to get ahead and be organized as possible.

The eBook includes lunch, dinner and snack ideas, as well as shopping lists and naturopathic advice.

“Dinners are often incorporated into leftovers for lunch the next day and naturopathic guidance is provided around ways to maximize your time by incorporating regular exercise and practicing self-care.”

The idea for the book began to brew in 2019 during a solo trip Rebecca took with colleagues which gave her the space to establish a clear vision for the content she wanted to share.

“I began developing and refining recipe, enlisting a beautiful photographer and graphics team to allow my dream to be realised.

“The long-term plan is to release a number of other eBooks and, eventually, print a hard copy, real-life book to be loved and to splash your chocolate and bolognaise sauce on. The kind of recipe book that you find yourself grabbing time and time again.”

The eBook is filled with nutritious recipes and much more.

So, what are some of Rebecca’s personal favorites featured in her carefully curated eBook?

“Ooh, that’s like trying to choose a favorite child,” she laughs.

“I know it might seem boring, but the slow-cooked bolognaise with hand-made gluten-free fettucine is an absolute favourite.
“We make it weekly in my house and every time my kids exclaim ‘this is the best bolognaise ever’.”

The slow cooked beef pie, kafir lime chicken balls and whole food cranberry bliss balls are also hard to pass up, she says.

Rebecca avoids listing ideal ingredients for people to incorporate into their diet, instead saying the most beneficial ingredients are those that make you feel at your best.

“Not everyone tolerates grains, some don’t tolerate fruit, others have difficulty digesting meat and protein.

“My advice is to listen and take note of how your body feels when you eat.

“Are you bloated, do you have pain in your gut, loose stools, headaches or fatigue?

Rebecca is a qualified naturopath, as well as being a plant-based chef and raw dessert chef.

“I am more inclined to advise people to source good quality ingredients, grow what they can, and cook from scratch as much as time and money allows.

“Eat three meals a day and snack only if you are hungry, growing, pregnant or exercising.

“Try to consume 30-35ml of water per kg of body weight. Add plenty of vegetables, fresh herbs, variety and colour.

“Our gut flora thrives on variety, so mix up your veggies, fruits, grain, legumes and proteins. Eat the rainbow.”

To get the most out of the eBook, the author suggests reading it from cover-to-cover and choosing a 14-day period where you are at home and have minimal social engagements.

Rebecca is passionate about naturopathy which she describes as a holistic, comprehensive view of the body in its entirety and “a wonderful adjunct to Western Medicine for patients as it ensures medical due diligence is exercised, adequate diagnostic testing where appropriate and an individualized approach to restoring health”.

Rebecca’s advice is to “eat the rainbow” when it comes to healthy food choices.

She says many of her clients are seeking ways to regain optimal health following extended periods of lockdown during the pandemic.

“There is no doubt that most of us found ourselves allowing more in alcohol and comfort foods over lockdown, which is nothing to feel ashamed about.

“In such a difficult, confining and overwhelming time, we sought comfort where ever it may lie for us.

“This is not a failure, it was merely a way for so many to cope. I never judge anyone’s choices, I merely try to support, understand and listen.

“Often we already know what we need to do to rebuild or move forward, simply sharing and being heard without shame or judgment is therapeutic.

“I cannot describe to you the genuine joy that seeing people thrive provides.”

14 Day Whole Food Feast retails for $19.95 and on the Rebecca Winkler website. Discover more and contact Rebecca via her Facebook page, Instagram @rebeccawinklernaturopath or email [email protected]

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Recipes with Whole Wheat Pasta

Get to know farro and other superfood whole grains

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By Casey Barber, CNN

Quinoa has reached a level of superfood status not seen since the great kale takeover of the aughts. Equally embraced and mocked in pop culture, it’s become the symbol of the grain bowl generation. It’s not the only whole grain that’s worth bringing to the table, however.

The world of whole grains is wide, and if quinoa and brown rice have been the only grains on your plate, it’s time to expand your palate. Here’s an introduction to whole grains, along with tips for cooking and enjoying them.

What’s a whole grain?

The term “whole grains” encompasses all grains and seeds that are, well, whole. They retain all their edible parts: the fiber-rich outer bran layer; the carbohydrate-rich endosperm center, which makes up the bulk of the grain itself; and the inner core, or germ, which is packed with vitamins, protein and healthy fats.

On the other hand, refined grains such as white rice and all-purpose flour have been milled to remove the bran and germ, stripping away much of the fiber, protein and vitamins, and leaving only the starchy endosperm.

“A lot of people don’t realize that whole grains contain several grams of protein in addition to vitamins and antioxidants,” said Nikita Kapur, a registered dietitian nutritionist in New York City. With every serving of whole grains, “you get a ton of minerals, B vitamins and fiber, which is especially important for good health.”

So-called “ancient grains” fall under the umbrella of whole grains, though the phrase is more of a marketing term than a marker of a more nutritious option. Ancient grains refer to whole grains like millet, amaranth, kamut and, yes, quinoa that have been the staple foods of cultures for several hundred years. They are not hybridized or selectively bred varieties of grains, like most modern wheat, rice and corn.

And though quinoa has gotten all the press as a whole grain superfood, there’s good reason to try others. Trying a variety of whole grains isn’t just a way to mix up your same-old side dish routine. It’s also a chance to get a wider portfolio of minerals and more into your diet.

“Suffice to say, we need to have a more diverse plant-based diet” to get the full complement of recommended nutrients in our meals, Kapur said, “and we can’t get it from the same 10 or 20 foods.

“One grain might have more manganese, another more zinc or magnesium, and another more protein,” she added. “Try one as a pasta, one as a porridge — you do you, as long as there’s a variety.”

Familiar foods like oats, corn, brown and other colors of rice, as well as wild rice (which is an aquatic grass), are all considered whole grains, but there are many others you’ll want to add to your regular repertoire.

Some whole grains to get to know

amaranth is a tiny gluten-free grain that can be simmered until soft for a creamy polenta-like dish, but it also makes a deliciously crunchy addition to homemade energy bars or yogurt bowls when it’s been toasted. To toast amaranth seeds, cook over medium heat in a dry pan, shaking frequently until they begin to pop like minuscule popcorn kernels.

Buckwheat is gluten-free and botanically related to rhubarb, but these polygonal seeds (also called groats) don’t taste anything like fruit. You might already be familiar with buckwheat flour, used in pancakes and soba noodles, or Eastern European kasha, which is simply toasted buckwheat.

Faro is the overarching Italian name for three forms of ancient wheat: farro piccolo, or einkorn; farro medio, or emmer; and farro grande, or spelled. The farro you typically find at the store is the emmer variety, and it’s a rustic, pumped-up wheat berry that’s ideal as a grain bowl base. Or make an Italian-inspired creamy Parmesan farro risotto.

Freekeh is a wheat variety that’s harvested when unripe, then roasted for a surprisingly smoky, nutty flavor and chewy texture. Freekeh’s taste is distinctive enough that it steals the spotlight in your meals, so use it in ways that highlight its flavor. It’s fantastic in a vegetarian burrito bowl paired with spicy salsa, or in a warming chicken stew.

kamut is actually the trademarked brand name for an ancient type of wheat called Khorasan, which features large grains, a mild taste and tender texture. It’s a good, neutral substitute for brown rice in a pilaf or as a side dish. Or try this high-protein grain in a salad with bold flavors like arugula, blood orange and walnut.

millet is a gluten-free seed with a cooked texture similar to couscous. Teff is a small variety of millet that’s most frequently used as the flour base for Ethiopian injera flatbread. Try raw millet mixed into batters and doughs for a bit of crunch, like in this millet skillet cornbread recipe, or use either teff or millet cooked in a breakfast porridge.

How to cook any whole grain

While cooking times vary for each grain, there’s one way to cook any whole grain, whether it’s a tiny seed or a large, chewy kernel: Boil the grains like pasta.

Bring a large pot of water to a boil and add a handful of kosher salt. Add the grains and cook, tasting as you go, until tender. Small grains like amaranth and quinoa can cook fully in five to 15 minutes, while larger grains like farro and wild rice can take anywhere from 30 minutes to one hour — so keep an eye on your pot and check it frequently.

Drain well in a mesh strainer (to catch all those small grains) and either use immediately or allow to cool slightly, then refrigerate for later meals. Cooked whole grains can also be portioned, frozen and stored in airtight bags for up to six months.

If you want to cook your whole grains in an Instant Pot or other multicooker, this chart offers grain-to-water ratios for many of the grains mentioned here.

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Casey Barber is a food writer, illustrator and photographer; the author of “Pierogi Love: New Takes on an Old-World Comfort Food” and “Classic Snacks Made from Scratch: 70 Homemade Versions of Your Favorite Brand-Name Treats”; and editor of the website Good. foods Stories.

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Recipes with Whole Wheat Pasta

Travel: A quaint county seat with Mayberry charm | Lifestyles – Travel

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I finally ventured out for my first road trip of 2022 earlier this month. It’s been way too long since I took a little trip and it was long overdue. My last little getaway was in Chicago the week of Christmas. The day I returned I wasn’t feeling very well and an at-home test confirmed that I had COVID — again.

The first time was in November 2020 and it was a severe case that landed me in the hospital with pneumonia and difficulty breathing and then many months of recovery. Luckily this time around it just lasted a couple of weeks. At the same time I was pushing through COVID we were in the process of moving. And my Dad, who had tested positive for COVID not long before me, passed away. So, it’s been a heck of a start to 2022. A getaway was much needed.

It was a brief 24 hours in the Indianapolis area, but as always I packed a bit in and had a lot of good food. On our way down we stopped off in Rensselaer for lunch at Fenwick Farms Brewing Co. and took a little walk to check out the murals that are part of the Ren Art Walk. That evening I attended a media opening of the newly reopened Dinosphere exhibit at the Children’s Museum of Indianapolis.

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It’s a place I adore and still enjoy visiting even though my kids are teenagers and young adults now. I love being greeted by the huge Bumblebee character on the way in from what is probably my favorite action move, “The Transformers.” The largest children’s museum in the world has so much to see and I’ve loved having the chance to explore it both with and without my kids.

After the event it was a quick overnight at Staybridge Suites in Plainfield, and in the morning we headed to Danville. Danville is the county seat of Hendricks County. I adore county seats with downtown squares and this is one of my favorites. On an earlier visit there we were in town for the Mayberry in the Midwest festival, which had lots of activities related to the classic TV show “The Andy Griffith Show” that was set in the fictional town of Mayberry.

Danville definitely has that charming, inviting, friendly small town vibe that feels like it could be a sitcom setting. We ate at the Mayberry Cafe where old episodes play on television screens and the menu is full of down-home, made-with-love comfort foods, with a specialty being “Aunt Bee’s Famous Fried Chicken.” I tried it and it was very tasty. The whole place made me smile like Opie after a fishing outing with his dad.

This time our dining destination was The Bread Basket. I had tried their desserts at a few events, but it was my first time dining in. It’s located in a house that was built for the president of Central Normal College in 1914 and is cute and cozy. It’s a breakfast and lunch spot, so plan to go early and be prepared for a wait during peak times (but it’s well worth it).

My Dilly Turkey Sandwich on fresh wheat nut bread with an Orchard Salad was delicious. I loved that they had a combo option where you could pick a half sandwich and half salad or cup of soup. But the desserts are the real star here. I stared at that dessert case for several minutes — and I wasn’t the only one.

I was seated next to it, and watched intently each time they removed a pie or cake from the case to cut a slice. I tried the Hummingbird Cake, which was a perfect treat without being too rich, and then noticed another that was so unique I had to get a slice to take home — the Blackberry Wine Chocolate Cake. If you go there and are overwhelmed with choices, go with this. You won’t regret it.

After lunch, we made our way over to the Hendricks County Historical Museum & Old County Jail, which is just off the square. For someone like me who loves history, this was a wonderful stop to incorporate into our day. It was built in 1866 and used as a jail all the way up until 1974. You can go into the old jail cells (two on the female side and four on the male side) and tour the sheriff’s home.

An exhibit has information and artifacts from when Central Normal College existed (later Canterbury College). There’s also a temporary chronological exhibit about music and musicians, featuring many Hoosier hitmakers.

After the visit, I took a breezy little walk around the square, where I was reminded that there is a nostalgic old movie theater. The historic Danville Royal Theater dates back to the early 1900s and shows current movies for just $5 a ticket.

It was then getting close to dinner time, so we decided to eat before we headed back home. A place in the nearby town of North Salem had been recommend to me and I am so glad we took time to visit. I chatted for a few minutes with Damiano Perillo, owner of Perillo’s Pizzeria. He’s a native of Palermo, the capital of Sicily. The food is authentic and almost all of it is made fresh daily, including their garlic rolls, marinara and alfredo sauces. The New York-style pizzas are perfection.

They even have a nearby garden where they grow many of the fresh vegetables and herbs used in their dishes. They have gluten free pastas, too, and the lady at the next table had some and was raving about it. We also tried the homemade Sicilian cannoli and the limoncello flute, and trust me when I say to definitely not skip dessert.

There was one last food stop. Although we had just eaten, I realized we’d be driving right by Rusted Silo Southern BBQ & Brewhouse in Lizton and just couldn’t pass it up. I made my husband pull in and pick up some food to go. We got the brisket and their house made pimento cheese, chorizo ​​and kielbasa and took it home. I was introduced to it last fall and there is a reason they have been voted Best BBQ in the Indy area four years in a row. I loved hearing about how this eatery located next to a railroad literally stops trains in their tracks to get food from this award-winning BBQ joint.

All three of these places — The Bread Basket, Perillo’s Pizzeria and Rusted Silo are ones that you should absolutely include in your itinerary if you happen to be in the Indianapolis area.

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