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Black Beans and Egg Breakfast Bowl Recipe | Healthy Recipes & Snacks

Breakfast and Black Beans? Check Out This Protein-Packed, High-Fiber and Low-Fat Breakfast Recipe That Takes Less Than Five Minutes To Prepare. 

Unless you’re from Latin America, Mexico or Spain, beans and breakfast aren’t normally two things you associate together.

But maybe you should — especially if your usual breakfast routine is getting is getting stale and could use a kick. 

Beans are one of the most nutritious and inexpensive additions to any healthy pantry.  Filling, low-in-fat, and loaded with soluble fiber, protein, minerals and healthy antioxidants, beans are clean eating powerhouses. And that means not just made into soup or served with rice, but believe it or not, as a breakfast dish.

Black Beans and Eggs? For Breakfast?

This recipe uses canned black beans combined with eggs and traditional Mexican herbs and spices to make a tasty breakfast bowl that you can throw together in less than five minutes from finish to start.

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Can You Mix Whey Protein Isolate in a Blender? | Ask The Fitness Nerd

Does Mixing Whey Protein Isolate in a Blender Make It Less Effective?

Dear Fitness Nerd,

I’ve been drinking whey protein isolate for a couple of years. Usually I mix it up in a blender with some juice or milk after I workout or for a smoothie in the morning. But a guy at the gym recently told me that it’s better to mix your whey in a shaker bottle and not in a blender. He said it has something to do with the blender messing up the whey proteins and interfering with absorption. I’ve never heard that before. Is there any problem I should know about with mixing whey in a blender? Tony — Staten Island, NY

Tony, I’m always fascinated by how myths like this get started.

After looking at hundreds of these types of questions, I’ve come to the conclusion that 90% of them start with some “guy at the gym.”  

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Salmon Patties Recipe | Healthy Recipes & Snacks

A salmon pattie recipe made extra-healthy without sacrificing flavor … and it’s even lightly fried!

Whenever I sing the praises of my salmon patties recipe, people who have never had a salmon patty always seem surprised that salmon can be “pattied.” After-all, isn’t salmon something you eat filleted on a cedar plank? They also get that same weirded out look that people get when they first find out escargot are snails.  The thought of fish shaped into a patty probably brings back bad memories of “fish fillet” day in the elementary school cafeteria, so I supposed you can’t expect to turn someone into a salmon patty lover over night.

Unless, of course, you can get them to try one — which usually involves me comparing them to crab cakes, which nearly everyone loves. Or, you can just call them salmon “croquettes” and the substitution of a French word for the word “patties” makes them sound gourmet and upscale. Suddenly, people think they are chic and want to try one.

Here’s the thing though: Salmon patties are wicked healthy, especially if you make a few modifications to the traditional salmon patties recipes floating around out there.  So if you are trying to add more healthy fats from things like fish into your diet, it’s worth your time to at least give this salmon pattie recipe a spin. If you like it, it will probably become a staple recipe in your clean eating diet.

First, a few things you should know about salmon patties and this particular salmon patty recipe.

Salmon Patties Are Easy!

One of the great things about salmon patties is that they are one of the simplest dishes to make, and they don’t take any special ingredients or equipment. Think meatloaf, but made out of salmon and pressed into little discs.

You literally can put this salmon patty recipe together in less than 10 minutes with canned salmon and six additional ingredients you probably already have in your pantry and refrigerator.  All you need is a glass bowl, a fork and your hands (that’s why they call them “patties.”) Cooking time is about 15 minutes, so you can have a healthy, clean meal in less than 30 minutes. And if you make extras (which I would recommend) you can either eat them for lunch or dinner the next day, or freeze them for a later meal.

If you want to make them with fresh salmon the preparation is a little more involved. Since we are trying to limit your time in the kitchen, so you can instead spend it running, working out or staying physically active, we’re going to use the tried and true canned salmon, which makes preparation very fast.

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True Lemon®: Get Real Lemon In a Powder … With No Rind! | Healthy Food of The Day

True Lemon has everything you’d want in a lemon juice … sans the juicer or rind. Learn why True Lemon deserves to be in every Clean Eating pantry.

A question for you: What food has zero calories, zero fat, zero sugar, less than one gram of carbs and 25% of your U.S. recommended daily allowance of Vitamin C?

If you answered lemons (which I bet you didn’t), you’d be only partially right.

It’s called True Lemon® , and it’s one of those foods that once you discover it, you can’t really imagine not always having some of it around.

Not only is it a healthy way to make plain old water taste better, but you can use it in place of fresh lemon juice in things like tea and healthy recipes (for example vinaigrettes for dressing your salad.)

The best part? True Lemon is the ultimate portable flavor-enhancer. While carting around a whole lemon to add to your tea isn’t really practical for most people, a packet of True Lemon can accomplish the same thing with less effort.  And because it’s crystallized, the True Lemon people can put it in tiny, 0.8 gram packets that you can litter around the places where you’d need it the most, like the car glove box, your laptop bag, your desk drawer and even your coat pocket.

In other words, True Lemon is like carrying a fresh lemon with you in your pocket — without the bulk, rind, and lemon juicer implement to contend with.

What Is True Lemon? And is it Real Lemon?

True Lemon is real lemon — it’s made from lemon juices and the volatile oils in lemon rinds which give lemons their fragrance, vitamins and sour “punch” that we all love in drinks, teas and recipes. The difference between real lemons and the bag of lemons in the green or yellow mesh pouch that you buy at the grocery store has to do with the portability of it.

The folks at Real Lemon have developed a way to take lemon juice from whole lemons, as well as the oils from the lemon’s rind, and crystallize it in a way that preserves the natural flavor, tartness and properties of lemon juice. They then wrap it up in a tiny package that is more economical and convenient than carrying around a bag of lemons (or grabbing one of those possibly unsanitary lemon wedges off from the drink station at a restaurant.)

Want a little lemon kick to your iced tea or sparkling water? No problem. Just pull out a packet of Real Lemon, tear it open, and dump it in. Honestly, I’d challenge anyone to tell the difference between Real Lemon and the “real” stuff in the heavy yellow rind.  I know a bunch of “lemon-in-my -tea” fanatics who have switched to Real Lemon because they can control the tartness, and add lemon flavor, even when a restaurant doesn’t have fresh lemon wedges available.

True Lemon and Recipes and Baking

True Lemon is also a great stand-in for fresh lemon juice in things like marinades, coating or salad dressings.

Case in Point: While I always try to keep some fresh lemons on hand, a few nights ago, I ran short when I was whipping together a vinaigrettes.  I was actually a bit apprehensive about substituting Real Lemon powder in for the fresh stuff, but really didn’t have much choice. In the end, I was surprised at what a great stand-in Real Lemon was for fresh lemon juice. I have a suspicion that most people, including myself, would never be able to tell the difference.

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Ezekiel 4:9 Sprouted Grain Bread | Healthy Food of The Day

Food For Life’s Ezekiel 4:9 Sprouted Grain Bread Is A Crunchy, Healthy, Protein-Balanced Slice of Organic Goodness

Bread made without flour? Out of sprouted grains, legumes and seeds? This couldn’t possibly taste good, could it?

In the past, I’ve sung the praises of Food for Life’s Ezekiel 4:9 sprouted grain cereal.

Based loosely on a Biblical recipe culled from the Book of Ezekiel, Food for Life (the company that makes Ezekiel bread) has introduced a whole line of sprouted grain foods that run the gamut from Cereal, to bread to pasta and even tortillas. 

Regardless of how you feel about the scriptural roots of these foods (or even your interpretation of the related Biblical passages — and there are many), the folks who make Ezekiel 4:9 bread and cereal are on to something. At the end of the day, you could be a pagan and still benefit from this bread.

While it seems inconceivable that you could make a crunchy cereal or fluffy, light loaf of bread out of sprouted grains and beans, Food for Life has figured out how to do it.

And even better, they’ve done it without sacrificing nutrition, flavor or using preservatives or sweeteners like high fructose corn syrup.

In the case of Ezekiel 4:9 Sprouted Grain Bread, the result is an organic, nutritionally-dense, high fiber bread that also is a complete protein — one of the few breads on the market that contain all 9 essential amino acids, is low in fat, has no Trans Fats or cholesterol and is generally low in sodium. 

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Herbs and Spices: The Secret Spice To Clean Eating | Fitness Food

Learn how picking the right herbs and spices can make eating clean go from dull to delicious 

Healthy, whole foods get a bad rap when it comes to flavor.

“Eating clean” often gets associated with eating “bland” — especially among fitness buffs, bodybuilders and athletes who think that a good “training diet” consists of meal-after-repetitive-meal of oatmeal, boiled chicken breast, yams, steamed broccoli and green side salads with some kind of fat-free liquid on top that calls itself “dressing.”

The good news is that there is actually a simple solution to making clean eating not just tolerable, but enjoyable — and it’s as close as your grocer’s baking isle: Herbs and spices.

Herbs and Spices: The Key To Making Clean Eating Enjoyable

Any cook worth their salt knows that a recipe or dish isn’t complete until it’s been seasoned.

“Seasoning” could simply mean adding some salt and ground pepper, but more often than not, it includes the use of all kinds of other herbs or spices to either layer additional flavor on top of a food, enhance or complement an existing flavor, or provide a contrast.

While it’s pretty hard to screw up a dish or recipe by adding the wrong herb or spice, it does pay to know your seasonings ahead of time to avoid some funky combinations that might send that brown rice to your dog’s bowl, versus your plate.

Herbs and Spices: Not Just For Flavor, But Also Healthy 

Herbs and spices also have an additional role in healthy, clean eating beyond simply seasoning foods, recipes or dishes.

Nearly all herbs and spices have very high concentrations of healthy phytochemicals and antioxidants. Scientists believe that these naturally-occurring plant compounds work together in the body to protect tissues and cells from damage and may help prevent diseases like cancer and heart disease. 

When you combine herbs and spices with other antioxidant-rich foods like fruits and vegetables, their protective properties may be enhanced even more, similar to The Portfolio Diet approach to cholesterol-reduction observed by researchers like David Jenkins at the University of Toronto.

Just how much antioxidant punch do certain herbs and spice have? Plenty.  

In fact, oregano, that ubiquitous herb found in nearly every batch of pizza or spaghetti sauce is one of nature’s most concentrated sources of antioxidants, having four times more antioxidants than blueberries. Just one tablespoon of dried oregano has the antioxidant content of a large apple.

Herbs and spices can also have beneficial medicinal uses, in addition to simply making your food taste better.

For instance, ginger aids digestion and can calm nausea and even alleviate motion sickness. Fennel and juniper berries can help with fat digestion, and cinnamon has been shown to help reduce cholesterol and increase insulin sensitivity, helping people better digest sugar. It also may lessen the symptoms of certain inflammatory diseases like arthritis.

So herbs and spices don’t just make your food taste better, they’re good for you as well.

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What’s The Best Time to Drink Protein Shakes? Ask The Fitness Nerd

When should you drink a protein shake? Today we tackle the question of what’s the best time to reach for that protein shake.

Dear Fitness Nerd:

I’ve read a lot about the benefits of protein shakes, especially when it comes to building muscle and becoming leaner. But I’ve seen conflicting advice on when the best time is to drink protein shakes, and how often I should be consuming them. Some people say right before you workout, others say immediately following your workout, and some people seem to drink them 3-4 times a day or more. I’m confused. Can you help clear this up? Thanks. Sarah M. (Albany, NY)

Sarah,

This is a great question.  

The first thing to realize is that protein shakes are intended to be supplemental to your regular whole meals — not replacements for whole meals. So if you view it that way, you should typically be consuming no more than 2-3 shakes a day on your workout days, and 1-2 (if any) protein shakes on your non-workout days.

In general, the two most critical times for drinking a protein shake are:

1. First thing in the morning
2. Immediately following your resistance or weight training workout.

Why first thing in the morning?

Well, when you wake up, you have essentially been in a fasted state for the past seven to eight hours. That means you’ve had no protein during this time and you are at risk for becoming catabolic (meaning you’ll start to break down muscle for fuel.) By drinking a protein shake with some simple carbs (like orange juice or a banana blended in) as soon as you wake up, you can stop this muscle breakdown dead in its tracks and put yourself back in “positive nitrogen balance” — a fancy term that simply means you have more protein available for your body than what it is using for fuel or excreting.

The second key window of opportunity for drinking a protein shake is immediately following your resistance or weight training workout.

During this 30-60 minute post-workout window, your muscles are like sponges and take up nutrients — including protein — very quickly as part of the repair and recovery process. Your body also utilizes carbohydrates more efficiently during this period, due to increased insulin sensitivity, so drinking your protein shake with some simple carbs can help the body more efficient absorb amino acids and utilize them for ongoing tissue repair and growth.

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