How to Use Your HSA/FSA Card for Nutrtion Counseling

Using your FSA or HSA for nutrition services is a smart way to invest in your health while saving money. These accounts can help cover things like nutrition counseling, meal planning, and other services that support your wellness goals. In this post, I’ll break down how to use your FSA or HSA for nutrition care and why it’s such a great option. Let’s make prioritizing your health easier and more affordable!

What are HSA/FSA?

Let’s quickly breakdown what exactly HSA and FSA accounts are.

Health Savings Account (HSA): An HSA is a tax-advantaged savings account designed to help you pay for qualified medical expenses. Contributions are tax-deductible, and withdrawals for eligible expenses are tax-free, making it a great tool for managing healthcare costs.

Flexible Spending Account (FSA): An FSA is a pre-tax benefit account that lets you set aside funds for qualified medical expenses. Unlike an HSA, FSAs are often provided through employers and may come with a “use-it-or-lose-it” policy, so it’s important to plan your spending wisely.

Both accounts can be used to pay for a wide range of health-related expenses, including nutrition counseling.

Step-by-Step Guide to Using Your HSA/FSA with Thrive Nutrition RDN

1. Verify Your Eligibility

  • Before getting started, confirm that nutrition counseling qualifies as an eligible expense under your HSA or FSA plan. While counseling provided by a licensed dietitian or nutritionist is typically covered, it’s always wise to check with your plan provider to understand the specific requirements and coverage details.

2. Obtain a Letter of Medical Necessity from a Healthcare Provider

  • A Letter of Medical Necessity (LMN) is a document written by a healthcare provider that explains the medical need for a specific treatment or service. For nutrition counseling, it highlights why the service is essential for your health and how it supports your treatment plan. This document typically includes:

    • Relevant diagnosis or medical condition(s)
    • How nutrition counseling will address your condition
    • The expected duration and frequency of counseling
    • The credentials of the dietitian or nutritionist providing the service

3. Book Your Free Discovery Call

4. Pay with your HSA/FSA Card

  • Paying with your HSA/FSA card is simple through our booking and payment portal, Healthie. Just enter your card details as you would with any credit card, and the payment will be processed directly through your account—streamlined and stress-free!

5. Keep Your Receipts

    • With each payment, you’ll receive a copy of your invoice—be sure to save it! This documentation is important for your records and can be submitted to your HSA/FSA administrator along with your Letter of Medical Necessity, if required for reimbursement or verification.

Why Choose Thrive Nutrition RDN?

At Thrive Nutrition RDN, I’m here to help you find freedom with food while working toward your unique health goals. Forget the strict rules and one-size-fits-all plans—together, we’ll create a personalized approach that fits your life and helps you feel your best. Plus, using your HSA/FSA funds makes it even easier to invest in yourself and take advantage of the benefits you already have!

Ready to Thrive?

Book your free 15-minute discovery call to get started! During the call, we can discuss your goals, answer any questions, and explore how Thrive Nutrition RDN can support you on your journey to better health.

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Pumpkin Roll Out Cookies

Pumpkin Roll Out Cookies

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Pumpkin Roll Out Cookies



5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews


  • Author:
    Amy MS, RD, LDN


  • Total Time:
    42 minutes


  • Yield:
    24 Cookies 1x


  • Diet:
    Vegetarian


Description

Soft, spiced, and perfectly festive, these pumpkin roll-out cookies are a family favorite! Easy to cut into fun shapes and topped with a sprinkles for even more fun, they’re perfect for holiday baking or a cozy weekend treat.


Ingredients


Units


Scale

  • 1/2 cup Unsalted Butter, softened
  • 1/2 cup Maple Syrup
  • 1/4 cup Brown Sugar
  • 1/2 cup Pumpkin Puree
  • 1 tsp Vanilla Extract
  • 1 cup White Whole Wheat Flour
  • 1 1/4 cup All Purpose Flour
  • 3/4 tsp Baking Powder
  • 2 1/2 tsp Pumpkin Pie Spice
  • 1/4 tsp Kosher Salt



Instructions

  1. In a medium sized mixing bowl, add the flours, baking powder, pumpkin pie spice and salt. Whisk together and set aside.
  2. In the bowl of a stand mixer, add the wet ingredients: butter, maple syrup, brown sugar, pumpkin puree and vanilla extract. Mix on low, then increase the speed to medium and cream together the ingredients until light and fluffy.
  3. Next, turn the mixer to low and slowly add the dry ingredients. Mix until the dough comes together.
  4. Cover the dough with plastic wrap and refrigerate for at least 30 minutes.
  5. Preheat your oven to 350 F.
  6. Roll the dough out to about 1/4 inch thick. Using your cookie cutters, cut the cookies into your favorite shapes. (Top with sprinkles to jazz them up if you’d like!)
  7. Place the cookies onto a silpat lined sheet tray.
  8. Bake for 12-15 minutes until the cookies are set.
  9. Remove from the oven and allow to cool on a wire rack. Enjoy!

  • Prep Time: 30 minutes
  • Cook Time: 12
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 Cookie
  • Calories: 104
  • Sugar: 6g
  • Sodium: 48mg
  • Fat: 4g
  • Carbohydrates: 16g
  • Fiber: 1g
  • Protein: 1g
  • Cholesterol: 10mg

Recipe Card powered byTasty Recipes

Peppermint Hot Chocolate

Peppermint Hot Chocolate

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Peppermint Hot Chocolate


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  • Author: Amy MS, RD, LDN
  • Total Time: 7 minutes
  • Yield: 2 Servings 1x
  • Diet: Vegan

Description

Peppermint Hot Chocolate is the perfect cozy drink on a winter day. Dairy-free & naturally-sweetened.


Ingredients

Units Scale
  • 2 cups Unsweetened Soy Milk
  • 4 Pitted Dates
  • 2 tbsp Cocoa Powder
  • 2 tbsp Maple Syrup
  • 1/2 tsp Vanilla Extract
  • 1/8 tsp Peppermint Extract
  • Crushed Candy cane or marshmallows, optional for serving

Instructions

  1. Place the soy milk into a microwave safe container. Microwave for 1-2 minutes to heat it up.
  2. Pour the warm milk into a blender, then add the remaining ingredients to the blender.
  3. Blend on high for 1 minute until the mixture is smooth.
  4. Pour into two mugs and top with crushed candy canes, enjoy!
  • Prep Time: 5 minutes
  • Cook Time: 2
  • Category: Drink
  • Method: Blender
  • Cuisine: American

Nutrition

  • Serving Size: 1
  • Calories: 143
  • Sugar: 23g
  • Sodium: 13mg
  • Fat: 2g
  • Carbohydrates: 30g
  • Fiber: 4g
  • Protein: 5g
  • Cholesterol: 0mg
Recipe Card powered byTasty Recipes

Festive Chocolate Bark

Festive Chocolate Bark

Festive Chocolate Bark
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Festive Chocolate Bark

Festive Chocolate Bark


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No reviews

  • Author: Amy MS, RD, LDN
  • Total Time: 10 minutes
  • Yield: 25 pieces 1x

Description

This chocolate bark is loaded with crunchy nuts and sweet dried fruit, it’s the perfect mix of sweet, salty, and satisfying. Easy to make, totally customizable, and a hit at any holiday gathering—or just for you with a cozy cup of cocoa.


Ingredients

Units Scale
  • 12 oz Chocolate Chips (choose your favorite, dark, semi-sweet or milk chocolate)
  • 3/4 cup Nuts and/or Seeds (I like cashews, pistachios, slivered almonds, pepitas)
  • 1/4 cup Dried Cranberries or Cherries
  • 1/4 cup Unsweetened Shredded Coconut
  • Pinch Flaky Sea Salt

Instructions

  1. Cover a large sheet tray with a silpat or parchment paper, set aside.
  2. Melt the chocolate in a microwave safe bowl, on 30-second intervals, stirring in between each one. (You can also melt the chocolate in a heat-proof bowl over a saucepan of simmering water.)
  3. Using a rubber spatula, pour the chocolate onto the center of the tray and spread it out evenly until it is about 1/4″ thick. It will likely not reach the edges of your sheet tray.
  4. Sprinkle your toppings over top, the nuts/seeds, dried fruit, coconut and finally sea salt. Give the toppings a little press into the chocolate with the palms of your hands or back of a spatula.
  5. Place the sheet tray into the fridge so that the chocolate can set for 15 minutes.
  6. Once the chocolate has hardened, use your hands to break it into pieces. Enjoy!
  • Prep Time: 10 minutes
  • Category: Dessert, Holiday
  • Method: No Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 piece
  • Calories: 104
  • Sugar: 9g
  • Sodium: 11mg
  • Fat: 7g
  • Carbohydrates: 11g
  • Fiber: 2g
  • Protein: 2g
  • Cholesterol: 5mg
Recipe Card powered byTasty Recipes

Easy Maple Glazed Carrots

Easy Maple Glazed Carrots

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Easy Maple Glazed Carrots


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No reviews

  • Author: Amy MS, RD, LDN
  • Total Time: 10 minutes
  • Yield: 4 Servings 1x

Ingredients

Units Scale
  • 1 lb Carrots, peeled and ends trimmed
  • 1/2 tbsp unsalted Butter
  • 1/2 tbsp Olive Oil
  • 1 tbsp Maple Syrup
  • 1/8 tsp Kosher Salt
  • Ground Black Pepper
  • Parsley, minced for Garnish (Optional)

Instructions

  1. Prep your carrots by slicing them into sticks
  2. Heat a large cast iron pan or sautee pan over medium high heat.
  3. When you pan is warm, add the butter and olive oil.
  4. Next add the carrots, salt and pepper and cook, for 4-5 minutes, stirring occasionally or tossing carrots in the pan so that they brown evenly.
  5. Then add the maple syrup to the pan and cook for an additional minute.
  6. Serve hot or warm. Top with parsley if desired. Enjoy!
  • Prep Time: 5 minutes
  • Cook Time: 5
  • Category: Sides, Holiday
  • Method: Sautee
  • Cuisine: American

Nutrition

  • Serving Size: 1 Serving
  • Calories: 160
  • Sugar: 9g
  • Sodium: 150mg
  • Fat: 5g
  • Carbohydrates: 40g
  • Fiber: 10g
  • Protein: 3g
  • Cholesterol: 4mg
Recipe Card powered byTasty Recipes

Are Seed Oils Toxic? Debunking the Myths with Science

If you’ve been following nutrition trends lately, you’ve probably come across the buzz about seed oils. Many influencers are calling them “toxic” and even lumping them in with the so-called “hateful eight.” But is there any real science behind these claims, or is it just hype? As a registered dietitian, I’m here to break down the evidence and clear up the confusion.

First, What Exactly Are Seed Oils?

Seed oils come from the seeds of various plants, not their fruits. Some common ones include:  

  • Canola Oil (from rapeseed)
  • Sunflower Oil (from sunflower seeds) 
  • Grapeseed Oil (from grape seeds) 
  • Safflower Oil (from safflower seeds) 
  • Corn Oil 
  • Cottonseed Oil 
  • Rice Bran Oil 
  • Soybean Oil  

These oils are mainly made up of unsaturated fats, particularly polyunsaturated fatty acids (PUFAs), which include omega-6 fatty acids. While omega-6s are important for our health, the high amounts in seed oils have some influencers pretty fired up.

Why All the Hype?

The idea that seed oils are toxic has really picked up steam on social media. Influencers often claim there’s a direct link between the rise in seed oils and the increase in chronic illnesses. While there is some truth to the fact that many processed foods contain seed oils, that doesn’t automatically mean they’re the cause of health problems. Other factors—like our sedentary lifestyles and overall diet quality—play a much bigger role in our health.

A classic example of mixing up correlation and causation is the “ice cream and shark attacks” correlation. During the summer, ice cream sales go up, and so do shark attacks—does that mean ice cream is luring sharks? Of course not! It’s just that both are tied to the same thing: people hitting the beach in warmer weather.

Are Seed Oils Really That Bad?
Short answer: not in the way people often claim. In fact, research shows that linoleic acid (the omega-6 fatty acid in seed oils) might actually help reduce inflammation. A big review of 30 studies found that higher linoleic acid intake was linked to a lower risk of heart disease and even death. Plus, another review from the Cochrane group found that upping omega-6 fats could lower heart attack risk without major effects on other heart-related issues. So, turns out, seed oils might not be the villain they’re made out to be.

The Omega-6 Debate
Omega-6 fatty acids are essential for a lot of important functions in our bodies, like keeping our cell membranes healthy. One type of omega-6, linoleic acid, is found in high amounts in seed oils. Critics often claim that too much omega-6 causes inflammation, which could lead to issues like diabetes, heart disease, and even headaches.

But here’s the thing: only about 0.2% of the linoleic acid we consume  actually turns into arachidonic acid, which is linked to inflammation. Plus, arachidonic acid has anti-inflammatory properties too. This important detail often gets glossed over by those calling out seed oils.

The Bottom Line on Seed Oils
The idea that seed oils are toxic is often blown way out of proportion for the sake of clicks and drama. Sure, some people feel better after ditching seed oils, but let’s not forget they’re usually cutting out a lot of processed foods too, which are packed with refined carbs and sugars.

If your diet is heavy on fast food and processed junk, swapping those out for whole foods will definitely boost your health. But there’s no need to stress over using seed oils in moderation or having the occasional snack that contains them.

For a healthier lifestyle, focus more on boosting your omega-3s (think walnuts, salmon, and flaxseed) instead of turning omega-6s into the villain. Getting the facts straight about seed oils and their role in our diet is key. Instead of falling for fear-mongering, let’s focus on the evidence and make informed choices about what we eat!

References:

 

Hooper, L., Al-Khudairy, L., Abdelhamid, A. S., Rees, K., Brainard, J. S., Brown, T. J., Ajabnoor, S. M., O’Brien, A. T., Winstanley, L. E., Donaldson, D. H., Song, F., & Deane, K. H. (2018). Omega-6 fats for the primary and secondary prevention of cardiovascular disease. Cochrane Database of Systematic Reviews, 2018(11). https://doi.org/10.1002/14651858.CD011094.pub4
Innes, J. K., & Calder, P. C. (2018). Omega-6 fatty acids and inflammation. Prostaglandins, Leukotrienes and Essential Fatty Acids, 132, 41–48. https://doi.org/10.1016/j.plefa.2018.03.004
Katanbaf, M. N., Siegel, P. B., & Gross, W. B. (1987). Prior experience and response of chickens to a streptococcal infection. Poultry Science, 66(12), 2053–2055. https://doi.org/10.3382/ps.0662053
Marklund, M., Wu, J. H. Y., Imamura, F., Del Gobbo, L. C., Fretts, A., de Goede, J., Shi, P., Tintle, N., Wennberg, M., Aslibekyan, S., Chen, T.-A., de Oliveira Otto, M. C., Hirakawa, Y., Eriksen, H. H., Kröger, J., Laguzzi, F., Lankinen, M., Murphy, R. A., Prem, K., … Cohorts for Heart and Aging Research in Genomic Epidemiology (CHARGE) Fatty Acids and Outcomes Research Consortium (FORCE). (2019). Biomarkers of Dietary Omega-6 Fatty Acids and Incident Cardiovascular Disease and Mortality. Circulation, 139(21), 2422–2436. https://doi.org/10.1161/CIRCULATIONAHA.118.038908
Marklund, M., Wu, J. H. Y., Imamura, F., Del Gobbo, L. C., Fretts, A., De Goede, J., Shi, P., Tintle, N., Wennberg, M., Aslibekyan, S., Chen, T.-A., De Oliveira Otto, M. C., Hirakawa, Y., Eriksen, H. H., Kröger, J., Laguzzi, F., Lankinen, M., Murphy, R. A., Prem, K., … For the Cohorts for Heart and Aging Research in Genomic Epidemiology (CHARGE) Fatty Acids and Outcomes Research Consortium (FORCE). (2019). Biomarkers of Dietary Omega-6 Fatty Acids and Incident Cardiovascular Disease and Mortality: An Individual-Level Pooled Analysis of 30 Cohort Studies. Circulation, 139(21), 2422–2436. https://doi.org/10.1161/CIRCULATIONAHA.118.038908
Mojtaba Yousefi 1 2,  Hedayat Hosseini. (n.d.). Evaluation of Hexane Content in Edible Vegetable Oils Consumed in Iran. https://doi.org/10.14302/issn.2641-7669.ject-17-1790
Pereira, M., Liang, J., Edwards-Hicks, J., Meadows, A. M., Hinz, C., Liggi, S., Hepprich, M., Mudry, J. M., Han, K., Griffin, J. L., Fraser, I., Sack, M. N., Hess, C., & Bryant, C. E. (2024). Arachidonic acid inhibition of the NLRP3 inflammasome is a mechanism to explain the anti-inflammatory effects of fasting. Cell Reports, 43(2), 113700. https://doi.org/10.1016/j.celrep.2024.113700
Virtanen, J. K., Wu, J. H. Y., Voutilainen, S., Mursu, J., & Tuomainen, T.-P. (2018). Serum n–6 polyunsaturated fatty acids and risk of death: the Kuopio Ischaemic Heart Disease Risk Factor Study. The American Journal of Clinical Nutrition, 107(3), 427–435. https://doi.org/10.1093/ajcn/nqx063
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If you’ve been following nutrition trends lately, you’ve probably come across the buzz about seed oils. Many influencers are calling them “toxic” and even lumping them in with the so-called “hateful eight.” But is there any real science behind these claims, or is it just hype? As a registered dietitian, I’m here to break down the evidence and clear up the confusion.

First, What Exactly Are Seed Oils?

Seed oils come from the seeds of various plants, not their fruits. Some common ones include:  

  • Canola Oil (from rapeseed)
  • Sunflower Oil (from sunflower seeds) 
  • Grapeseed Oil (from grape seeds) 
  • Safflower Oil (from safflower seeds) 
  • Corn Oil 
  • Cottonseed Oil 
  • Rice Bran Oil 
  • Soybean Oil  

These oils are mainly made up of unsaturated fats, particularly polyunsaturated fatty acids (PUFAs), which include omega-6 fatty acids. While omega-6s are important for our health, the high amounts in seed oils have some influencers pretty fired up.

Why All the Hype?

The idea that seed oils are toxic has really picked up steam on social media. Influencers often claim there’s a direct link between the rise in seed oils and the increase in chronic illnesses. While there is some truth to the fact that many processed foods contain seed oils, that doesn’t automatically mean they’re the cause of health problems. Other factors—like our sedentary lifestyles and overall diet quality—play a much bigger role in our health.

A classic example of mixing up correlation and causation is the “ice cream and shark attacks” correlation. During the summer, ice cream sales go up, and so do shark attacks—does that mean ice cream is luring sharks? Of course not! It’s just that both are tied to the same thing: people hitting the beach in warmer weather.

Are Seed Oils Really That Bad?
Short answer: not in the way people often claim. In fact, research shows that linoleic acid (the omega-6 fatty acid in seed oils) might actually help reduce inflammation. A big review of 30 studies found that higher linoleic acid intake was linked to a lower risk of heart disease and even death. Plus, another review from the Cochrane group found that upping omega-6 fats could lower heart attack risk without major effects on other heart-related issues. So, turns out, seed oils might not be the villain they’re made out to be.

The Omega-6 Debate
Omega-6 fatty acids are essential for a lot of important functions in our bodies, like keeping our cell membranes healthy. One type of omega-6, linoleic acid, is found in high amounts in seed oils. Critics often claim that too much omega-6 causes inflammation, which could lead to issues like diabetes, heart disease, and even headaches.

But here’s the thing: only about 0.2% of the linoleic acid we consume  actually turns into arachidonic acid, which is linked to inflammation. Plus, arachidonic acid has anti-inflammatory properties too. This important detail often gets glossed over by those calling out seed oils.

The Bottom Line on Seed Oils
The idea that seed oils are toxic is often blown way out of proportion for the sake of clicks and drama. Sure, some people feel better after ditching seed oils, but let’s not forget they’re usually cutting out a lot of processed foods too, which are packed with refined carbs and sugars.

If your diet is heavy on fast food and processed junk, swapping those out for whole foods will definitely boost your health. But there’s no need to stress over using seed oils in moderation or having the occasional snack that contains them.

For a healthier lifestyle, focus more on boosting your omega-3s (think walnuts, salmon, and flaxseed) instead of turning omega-6s into the villain. Getting the facts straight about seed oils and their role in our diet is key. Instead of falling for fear-mongering, let’s focus on the evidence and make informed choices about what we eat!

References:

 

Hooper, L., Al-Khudairy, L., Abdelhamid, A. S., Rees, K., Brainard, J. S., Brown, T. J., Ajabnoor, S. M., O’Brien, A. T., Winstanley, L. E., Donaldson, D. H., Song, F., & Deane, K. H. (2018). Omega-6 fats for the primary and secondary prevention of cardiovascular disease. Cochrane Database of Systematic Reviews, 2018(11). https://doi.org/10.1002/14651858.CD011094.pub4
Innes, J. K., & Calder, P. C. (2018). Omega-6 fatty acids and inflammation. Prostaglandins, Leukotrienes and Essential Fatty Acids, 132, 41–48. https://doi.org/10.1016/j.plefa.2018.03.004
Katanbaf, M. N., Siegel, P. B., & Gross, W. B. (1987). Prior experience and response of chickens to a streptococcal infection. Poultry Science, 66(12), 2053–2055. https://doi.org/10.3382/ps.0662053
Marklund, M., Wu, J. H. Y., Imamura, F., Del Gobbo, L. C., Fretts, A., de Goede, J., Shi, P., Tintle, N., Wennberg, M., Aslibekyan, S., Chen, T.-A., de Oliveira Otto, M. C., Hirakawa, Y., Eriksen, H. H., Kröger, J., Laguzzi, F., Lankinen, M., Murphy, R. A., Prem, K., … Cohorts for Heart and Aging Research in Genomic Epidemiology (CHARGE) Fatty Acids and Outcomes Research Consortium (FORCE). (2019). Biomarkers of Dietary Omega-6 Fatty Acids and Incident Cardiovascular Disease and Mortality. Circulation, 139(21), 2422–2436. https://doi.org/10.1161/CIRCULATIONAHA.118.038908
Marklund, M., Wu, J. H. Y., Imamura, F., Del Gobbo, L. C., Fretts, A., De Goede, J., Shi, P., Tintle, N., Wennberg, M., Aslibekyan, S., Chen, T.-A., De Oliveira Otto, M. C., Hirakawa, Y., Eriksen, H. H., Kröger, J., Laguzzi, F., Lankinen, M., Murphy, R. A., Prem, K., … For the Cohorts for Heart and Aging Research in Genomic Epidemiology (CHARGE) Fatty Acids and Outcomes Research Consortium (FORCE). (2019). Biomarkers of Dietary Omega-6 Fatty Acids and Incident Cardiovascular Disease and Mortality: An Individual-Level Pooled Analysis of 30 Cohort Studies. Circulation, 139(21), 2422–2436. https://doi.org/10.1161/CIRCULATIONAHA.118.038908
Mojtaba Yousefi 1 2,  Hedayat Hosseini. (n.d.). Evaluation of Hexane Content in Edible Vegetable Oils Consumed in Iran. https://doi.org/10.14302/issn.2641-7669.ject-17-1790
Pereira, M., Liang, J., Edwards-Hicks, J., Meadows, A. M., Hinz, C., Liggi, S., Hepprich, M., Mudry, J. M., Han, K., Griffin, J. L., Fraser, I., Sack, M. N., Hess, C., & Bryant, C. E. (2024). Arachidonic acid inhibition of the NLRP3 inflammasome is a mechanism to explain the anti-inflammatory effects of fasting. Cell Reports, 43(2), 113700. https://doi.org/10.1016/j.celrep.2024.113700
Virtanen, J. K., Wu, J. H. Y., Voutilainen, S., Mursu, J., & Tuomainen, T.-P. (2018). Serum n–6 polyunsaturated fatty acids and risk of death: the Kuopio Ischaemic Heart Disease Risk Factor Study. The American Journal of Clinical Nutrition, 107(3), 427–435. https://doi.org/10.1093/ajcn/nqx063
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Twitter
LinkedIn
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Air Fryer Chickpea Chocolate Chip Cookie Bites

Air Fryer Chickpea Chocolate Chip Cookie Bites

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Air Fryer Chickpea Chocolate Chip Cookie Bites


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews


  • Author:
    Amy MS, RD, LDN


  • Total Time:
    10 minutes


  • Yield:
    25 Cookie Bites 1x


  • Diet:
    Gluten Free


Description

Air Fryer Cookie Dough Chickpea Bites are a healthier, delicious twist on traditional cookie dough treats. Made with chickpeas for added protein and fiber, they’re crispy on the outside and soft on the inside, making them a great snack, or fiber-filled dessert treat!


Ingredients


Units


Scale

  • 1 can, 15 oz Chickpeas, drained and rinsed
  • 1/2 cup Peanut Butter
  • 1/3 cup Maple Syrup
  • 2 tsp Vanilla Extract
  • 1 Egg
  • 1 tsp Ground Flaxseed
  • 1/2 tsp Kosher Salt
  • 1/2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp Cinnamon
  • 1/2 cup Oat Flour
  • 1/3 cup Mini Chocolate Chips



Instructions

  1. To a food processor or high-powered blender, add all the ingredients except the chocolate chips.
  2. Process the dough until smooth, about 1-2 minutes.
  3. Take the blade out of the food processor, or alternatively pour the dough into a bowl, then add the chocolate chips and stir into the batter with a spatula.
  4. Preheat your air fryer to 350° F.
  5. Spray the inside of your air fryer basket with nonstick spray.
  6. Scoop 1 tablespoon size portions and place into the air fryer, spacing each cookie bite 2 inches apart.
  7. Air fry on 350° F for 7-10 minutes, depending on your air fryer.
  8. Allow to cool for 10 minutes before digging in, enjoy!

  • Prep Time: 10 minutes
  • Category: Dessert, Snack
  • Method: Air Fry
  • Cuisine: American

Nutrition

  • Serving Size: 1
  • Calories: 86
  • Sugar: 3g
  • Sodium: 159mg
  • Fat: 4g
  • Carbohydrates: 9g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 40mg

Recipe Card powered byTasty Recipes

Healthy Baked Potato Soup

Creamy, comforting and absolutely delicious, this healthy baked potato soup wins at dinner time, every time!

Healthy Baked Potato Soup

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Healthy Baked Potato Soup


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No reviews

  • Author: Amy MS, RD, LDN
  • Total Time: 30 minutes
  • Yield: 5 Servings 1x
  • Diet: Vegetarian

Description

This healthy baked potato soup with cauliflower is a creamy, lighter twist on the classic. Cauliflower adds extra fiber and smoothness, while keeping the dish rich and satisfying. This is the perfect comfort soup, especially when topped with chives and cheddar cheese.


Ingredients

Units Scale
  • 2 Large Russet Potatoes, peeled and diced into 1-inch pieces
  • 4 cups Frozen Cauliflower florets
  • 1 1/2 cups Vegetable Stock
  • 1 1/2 cups Milk
  • 1/2 cup Greek Yogurt
  • 2 tsp Kosher Salt
  • 3/4 tsp Ground Black Pepper

Instructions

  1. To a dutch oven or large pot, add the vegetable stock, diced potato, frozen cauliflower and 1 tsp salt. Bring mixture to a boil, then lower the heat and simmer for 10-12 minutes, until the potatoes are tender.
  2. Using an immersion blender, blend the cauliflower, potato mixture until smooth.
  3. Then, to the pot add the milk, Greek Yogurt and remaining salt and pepper. Stir together with a wooden spoon or spatula to combine. Turn the heat to low to cook the soup through for an additional 5 minutes.
  4. Taste for seasoning and add salt and preference to taste.
  5. Top with chives, cheddar cheese or crumbled bacon. Enjoy!
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Dinner, Soup
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: 1/5
  • Calories: 121
  • Sugar: 6g
  • Sodium: 350mg
  • Fat: 2g
  • Carbohydrates: 19g
  • Fiber: 3g
  • Protein: 7g
  • Cholesterol: 7mg
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Cauliflower Alfredo with Roast Chicken & Broccoli

Cauliflower Alfredo with Roast Chicken & Broccoli

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Cauliflower Alfredo with Roast Chicken and Broccoli


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  • Author: Amy MS, RD, LDN
  • Total Time: 45 minutes
  • Yield: 8 Servings 1x

Ingredients

Units Scale

Cauliflower Alfredo:

  • 2 cups Cauliflower Florets (frozen works well here)
  • 1 cup Almond Milk, unsweetened (or milk of your choice)
  • 3 tbsp Olive Oil
  • 3 Garlic Cloves, minced
  • 1 1/2 cup Parmesan Cheese, grated
  • 1 lb Whole Wheat Fettuccine Pasta
  • Salt and pepper to taste

Oven Roast Garlic Chicken & Broccoli:

  • 1 lb Boneless, Skinless Chicken Breasts
  • 1/2 tsp Salt
  • 1/4 tsp Ground Black Pepper
  • 3/4 tsp Garlic Powder
  • 2 tsp Olive Oil
  • 2 Heads Broccoli

Instructions

Cauliflower Alfredo:

  1. Bring a large pot of salted water to a boil. Add the 2 cups of cauliflower and cook for 2 minutes then remove with a slotted spoon to your colander to drain.
  2. Add the fettuccine to the boiling water and cook according to the package directions. Note: Do not drain the pasta, we may need some pasta water for the sauce!
  3. While the pasta cooks, continue the Alfredo sauce.
  4. In a blender or food processor, combine the cooked cauliflower and milk. Puree until smooth.
  5. In a large skillet over medium-low heat, add the olive oil. Then add the garlic and cook for 2 minutes.
  6. Next, gently pour the cauliflower puree into the olive oil and garlic and stir to combine.
  7. Then, turn the heat to low and add the Parmesan cheese and stir into the sauce to melt.
  8. Taste for seasonings and add pepper and salt to your liking.
  9. Then, add the pasta directly into the Alfredo sauce. Using tongs toss the pasta to coat with the sauce.
  10. Top the pasta with your roasted chicken and broccoli, enjoy!

Roast Chicken & Broccoli:

  1. Preheat oven to 400° F. Line a sheet tray with foil or parchment paper.
  2. Prepare the broccoli by cutting the florets off the stem and set aside.
  3. Lay the chicken breasts onto the sheet tray. Top evenly with olive oil, salt, pepper and garlic powder.
  4. Place into the oven and bake for 25 minutes, until the chicken reaches 165° F.
  5. At the 15 minute mark, add the broccoli to the sheet tray to roast.
  6. Remove from the oven and slice the chicken breast to serve over the pasta with the roasted broccoli.
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Dinner, Entree, Main
  • Method: Stovetop, Oven
  • Cuisine: Italian

Nutrition

  • Serving Size: 1/8
  • Calories: 483
  • Sugar: 3g
  • Sodium: 742mg
  • Fat: 15g
  • Carbohydrates: 52g
  • Fiber: 10g
  • Protein: 35g
  • Cholesterol: 72mg
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Pumpkin Blondies (Gluten Free)

Pumpkin Blondies (Gluten Free)

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Pumpkin Blondies (Gluten Free)


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  • Author: Amy MS, RD, LDN
  • Total Time: 35 minutes
  • Yield: 16 servings 1x
  • Diet: Gluten Free

Ingredients

Units Scale
  • 3/4 cup Pumpkin Puree
  • 1 cup Almond, Cashew or Peanut Butter
  • 1/4 cup Maple Syrup
  • 1 Egg
  • 1 tsp Vanilla Extract
  • 1 tsp Pumpkin Pie Spice
  • 1/2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/4 tsp Kosher Salt
  • 1/3 cup Chocolate Chips + 2 tablespoons

Instructions

  1. Preheat oven to 350° F. Spray an 8×8 baking pan with nonstick spray, set aside.
  2. To a large bowl add the pumpkin, almond butter, maple syrup, egg, vanilla, pumpkin pie spice, baking powder, baking soda and salt. Stir together with a spatula to fully combine.
  3. Next, fold in 1/3 cup chocolate chips.
  4. Pour the batter into your prepared pan and smooth the top so the batter is even. Top with the extra 2 tbsp of chocolate chips.
  5. Place the pan into the oven and bake for 25 minutes until the blondies are set.
  6. Allow the blondies to cool on a wire rack for at least 15 minutes before digging in. Enjoy!

Notes

  1. If your nut butter was kept in the fridge, microwave it for 20-30 seconds to soften it and make mixing much smoother!
  • Prep Time: 10 minutes
  • Cook Time: 25
  • Category: Dessert, Snack
  • Method: Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 Blondie
  • Calories: 153
  • Sugar: 7g
  • Sodium: 112mg
  • Fat: 11g
  • Carbohydrates: 10g
  • Fiber: 3g
  • Protein: 6g
  • Cholesterol: 62mg
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Taco Salads in a Jar

Taco Salads in a Jar

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Taco Salads in a Jar


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  • Author: Amy MS, RD, LDN
  • Total Time: 10 minutes
  • Yield: 2 Salads 1x
  • Diet: Vegetarian

Description

Taco Salads in a Jar are an easy and delicious meal prep! With layers of beans, veggies and the simplest dressing these salads will elevate your lunch game!


Ingredients

Units Scale
  • 4 tbsp Salsa
  • 4 tbsp Greek Yogurt
  • 1 Can, 15oz Black Beans, drained and rinsed
  • 1 cup Frozen Corn
  • 1 Orange Bell Pepper, diced
  • 1 pint Cherry Tomatoes, sliced in half lengthwise
  • 12 tbsp Jarred Jalapenos
  • 1 cup Romaine Lettuce
  • Optional: 1/2 cup Crushed Taco Shell, 1/4 cup Shredded Cheddar Cheese

Instructions

  1. Set out two large mason jars.
  2. Pour 2 tbsp salsa into the bottom of each jar. Top with 2 tbsp Greek Yogurt.
  3. Add 1/2 of the rinsed black beans to each jar.
  4. Next add 1/2 cup frozen corn to each jar.
  5. Top the corn with half of the cherry tomatoes and 1-2 tbsp jalapenos.
  6. Finally, top each jar with 1/2 cup Romaine lettuce.
  7. Seal your jars with lids and pop them into the refrigerator until you are ready to enjoy!
  • Prep Time: 10 minutes
  • Category: Lunch, Salad
  • Method: No-Cook
  • Cuisine: Mexican

Nutrition

  • Serving Size: 1 Salad
  • Calories: 317
  • Sugar: 11g
  • Sodium: 664mg
  • Fat: 2.5g
  • Carbohydrates: 60g
  • Fiber: 17g
  • Protein: 19g
  • Cholesterol: 4.4mg
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Homemade Thin Mint Cookies (Gluten-Free)

Homemade Thin Mint Cookies (Gluten-Free)

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Thin Mint Cookies

Homemade Thin Mint Cookies (Gluten-Free)


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  • Author: Amy MS, RD, LDN
  • Total Time: 45 minutes
  • Yield: 3840 Cookies 1x
  • Diet: Gluten Free

Description

Homemade Thin Mint Cookies are even better than the Girl Scout’s version! A perfect crisp cookie center with a delicious chocolate peppermint coating, now you can have Thin Mint Cookies anytime of the year!


Ingredients

Units Scale

Cookie Wafer:

  • 1 1/2 cup Almond Flour
  • 1/4 cup Cocoa Powder
  • 1/2 tsp Xanthan Gum
  • Pinch Salt
  • 3 tbsp Unsalted Butter
  • 4 tbsp Maple Syrup
  • 1 tbsp Water
  • 3/4 tsp Peppermint Extract

Chocolate Coating:

  • 1 cup Dark Chocolate Chips
  • 2 tsp Coconut Oil
  • 3/4 tsp Peppermint Extract

Instructions

  1. Preheat oven to 350° F. Cover a sheet tray with a silpat or parchment paper and set aside.
  2. In a medium-sized mixing bowl, add the almond flour, cocoa powder, Xanthan Gum and salt. Whisk to combine.
  3. Slice the butter into small cubes and add to the dry ingredients. Using a fork or pastry cutter, cut the butter into very small pieces into the almond flour mixture (smaller than pea size!). Then add the maple syrup, water and peppermint extract and stir together with a spatula.
  4. Form the dough into a disc, wrap in plastic wrap and place into the refrigerator for 15 minutes. This helps to make rolling the cookies out much easier!
  5. After 15 minutes, remove the dough from the refrigerator and place onto your work surface. Place a piece of parchment paper or plastic wrap over the dough, then roll it out, this makes rolling much easier! Roll the dough out to about 1/8″ thick.
  6. Next, use a 2″ circle cutter, cut out the cookies and place onto your prepared sheet tray.
  7. Bake for 12-17 minutes. (Be sure to check the cookies at 12 minutes, you want them to be crispy but don’t allow them to burn!) Allow cookie wafers to cool completely.
  8. While the cookie wafers cool, make the chocolate coating. To a microwave safe bowl add the dark chocolate chips and coconut oil.
  9. Microwave on 25 second intervals, stirring in between each, until the chocolate is just melted. Then add in the peppermint extract and stir to combine.
  10. Take a chocolate wafer, dip into the melted chocolate coating, turning the wafer to coat the entire cookie. Let any excess chocolate drip off into the bowl and place the cookie onto your prepared sheet tray with a silpat or parchment paper.
  11. Continue with remaining wafers, coating each in chocolate.
  12. Place the coated cookies into the freezer for 10 minutes or refrigerator for at least 15 minutes to allow the chocolate to set.
  13. Store the cookies in an airtight container in the freezer or refrigerator, however you like your thin mints! Enjoy!
  • Prep Time: 30 minutes
  • Cook Time: 15
  • Category: Dessert, Cookie
  • Method: Bake
  • Cuisine: American

Nutrition

  • Serving Size: 4 Cookies
  • Calories: 155
  • Sugar: 6g
  • Sodium: 19mg
  • Fat: 12g
  • Carbohydrates: 11g
  • Fiber: 3g
  • Protein: 4g
  • Cholesterol: 8g
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7 Foods to Help You Sleep Better Tonight

7 Foods to Help You Sleep Better Tonight

Picture of Amy Lawson MS, RD, LDN

Amy Lawson MS, RD, LDN

woman in bed

Did you know that about one-third of Americans aren’t getting the recommended 7-9 hours of sleep each night? Poor sleep is linked to increased risks of heart disease, obesity, and type 2 diabetes, which makes it so key to prioritize sleep.

While there are many ways to improve your sleep—like exercising and reducing screen time at night—this post is all about nutrition! Let’s dive into the key nutrients that promote better sleep and discover seven foods that can help you get a good night’s rest.

Key Nutrients for Sleep

Certain nutrients and compounds in our food can really help our sleep quality and quantity. Here are some of the sleep-enhancing all-stars to know:

  • Melatonin: A hormone that directly regulates our sleep-wake cycle.

  • Serotonin: This neurotransmitter plays a critical role in establishing our sleep patterns.

  • Tryptophan: This essential amino acid helps produce serotonin and melatonin, hormones that regulate our sleep-wake cycle. Pairing carbohydrates with tryptophan-rich foods can enhance melatonin production.

  • Magnesium: This mineral can help reduce stress and boost melatonin production.

  • Vitamin D: Important for the synthesis of melatonin.

  • Zinc: Supports the conversion of tryptophan into serotonin and melatonin.

7 Sleep Boosting Foods

Kiwi

Kiwi is often overlooked but is a powerful sleep aid! Rich in melatonin, studies show that eating two kiwis an hour before bed for four weeks can significantly improve sleep quality. A study on adults with sleep disorders found improvements in total sleep time and how quickly they fell asleep.

Salmon

Not only is salmon known for its heart and brain health benefits due to omega-3 fatty acid content, but its vitamin D content also plays a vital role in enhancing sleep quality. Men who consumed salmon three times a week reported falling asleep faster and enjoying better sleep quality.

Walnuts

Walnuts pack a trifecta of sleep-promoting nutrients: melatonin, serotonin, and magnesium. Plus, the alpha-linolenic acid (ALA) in walnuts can be converted to DHA, which further boosts serotonin production.

 

Pumpkin Seeds

Small but mighty, pumpkin seeds are rich in tryptophan, magnesium, and zinc. Just 100 grams can provide a hefty dose of these sleep-enhancing nutrients.

 

Dark Greens

Leafy greens are not just good for your health; they also support better sleep. The magnesium and calcium in these veggies work together to enhance sleep duration and quality.

 

 

Almonds

Almonds are another excellent source of magnesium, which can help calm your mind and body before bed. With 77mg of magnesium and 76mg of calcium per ounce, they’re perfect for an evening snack.

Try making your own trail mix with almonds, walnuts, pumpkin seeds, and a few dark chocolate chips for a tasty treat!

Chickpeas

Rich in vitamin B6 and tryptophan, chickpeas also provide a good amount of magnesium. One cup contains about 230mg of magnesium, making them a great bedtime snack. Try roasting them for a crunchy, sleep-promoting treat.

 

Foods to Avoid for Better Sleep

While incorporating sleep-friendly foods is essential, it’s equally important to avoid certain items that can negatively impact your rest:

  • Alcohol: Alcohol may seem like a relaxant, but it actually reduces sleep quality and increases disturbances during the night. Avoid it close to bedtime for a more restful sleep.

  • Caffeine: While coffee can be a comforting morning ritual, consuming caffeine in the afternoon or evening can really mess with your sleep at nighttime. Caffeine can stay in your system for several hours, so try to keep your cup of joe to the morning only.

 

Thrive's Final Thoughts on Foods for Sleep

Incorporating these foods into your daily routine can make a big difference in your sleep quality. Also, keep in mind that eating a diet rich in whole foods, fruits, vegetables, legumes, whole grains, nuts, and seeds will provide the key nutrients your body needs for optimal sleep.

Listen to your body’s cues: if you find yourself hungry before bed, opt for a light, satisfying snack like yogurt with granola or a simple turkey sandwich on whole grain bread. Do you need to eat before bed for good sleep? It depends! While eating right before bed isn’t necessary for everyone, it’s about finding what works best for you.

Want to dive a little deeper? Watch my video for a deep dive on foods for better sleep!

 

References:

Arab, A., Rafie, N., Amani, R., & Shirani, F. (2023). The Role of Magnesium in Sleep Health: A Systematic Review of Available Literature. Biological Trace Element Research, 201(1), 121–128. https://doi.org/10.1007/s12011-022-03162-1 Del Brutto, O. H., Mera, R. M., Ha, J., Gillman, J., Zambrano, M., & Castillo, P. R. (2016). Dietary fish intake and sleep quality: A population-based study. Sleep Medicine, 17, 126–128. https://doi.org/10.1016/j.sleep.2015.09.021 Doherty, R., Madigan, S., Nevill, A., Warrington, G., & Ellis, J. G. (2023). The Impact of Kiwifruit Consumption on the Sleep and Recovery of Elite Athletes. Nutrients, 15(10), 2274. https://doi.org/10.3390/nu15102274 Hansen, A. L., Dahl, L., Olson, G., Thornton, D., Graff, I. E., Frøyland, L., Thayer, J. F., & Pallesen, S. (2014). Fish consumption, sleep, daily functioning, and heart rate variability. Journal of Clinical Sleep Medicine: JCSM: Official Publication of the American Academy of Sleep Medicine, 10(5), 567–575. https://doi.org/10.5664/jcsm.3714 Kikuchi, M., Aoki, Y., Kishimoto, N., Masuda, Y., Suzuki, N., Takashimizu, S., Yoshida, K., Aizawa, K., Suganuma, H., & Nishizaki, Y. (2021). Effects of glucoraphanin-rich broccoli sprout extracts on sleep quality in healthy adults: An exploratory study. Journal of Functional Foods, 84, 104574. https://doi.org/10.1016/j.jff.2021.104574 Lin, H.-H., Tsai, P.-S., Fang, S.-C., & Liu, J.-F. (2011). Effect of kiwifruit consumption on sleep quality in adults with sleep problems. Asia Pacific Journal of Clinical Nutrition, 20(2), 169–174. Patan, M. J., Kennedy, D. O., Husberg, C., Hustvedt, S. O., Calder, P. C., Middleton, B., Khan, J., Forster, J., & Jackson, P. A. (2021). Differential Effects of DHA- and EPA-Rich Oils on Sleep in Healthy Young Adults: A Randomized Controlled Trial. Nutrients, 13(1), 248. https://doi.org/10.3390/nu13010248 Ros, E., Izquierdo-Pulido, M., & Sala-Vila, A. (2018). Beneficial effects of walnut consumption on human health: Role of micronutrients. Current Opinion in Clinical Nutrition & Metabolic Care, 21(6), 498–504. https://doi.org/10.1097/MCO.0000000000000508 Wilson, V. C. (1969). The distribution of acetylcholinesterase in adult Hymenolepis spp. Transactions of the Royal Society of Tropical Medicine and Hygiene, 63(4), 428. Zuraikat, F. M., Wood, R. A., Barragán, R., & St-Onge, M.-P. (2021). Sleep and Diet: Mounting Evidence of a Cyclical Relationship. Annual Review of Nutrition, 41(1), 309–332. https://doi.org/10.1146/annurev-nutr-120420-021719

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What is Mindful Eating?

What is Mindful Eating?

Picture of Amy Lawson MS, RD, LDN

Amy Lawson MS, RD, LDN

Revolutionize Your Relationship with Food: Embrace Mindful Eating

Tired of feeling trapped by a cycle of unhealthy eating habits? It’s time to break free of the cycle, break free of diet culture, and discover the power and benefits of mindful eating. By cultivating awareness and intention in your relationship with food, you can embrace a more balanced and nourishing approach to your meals and eating patterns.

What is Mindful Eating?

Mindful eating is all about being fully present with your food—paying attention to your hunger, satiety, and the entire eating experience. In our busy lives, staying present can be challenging! As a dietitian, I hear from clients all the time who share that they are stressed, overwhelmed and feeling disconnected. The constant hustle of daily life leaves little time to cook, let alone enjoy a meal! What mindful eating does is offer a non-restrictive, positive approach to meals and eating habits that fosters satisfaction and body positivity.

Here are 5 simple steps to get started with mindful eating.

 

 

1. Take A Deep Breath

Dandelion

Before you dive into your next meal, take a moment to breathe deeply. This simple act helps relieve stress and brings you back to the present moment. It’s a way to reset and remind yourself that you’re about to nourish your body.

Try it now: take a deep breath in, hold for a moment, and then exhale slowly. How do you feel?

This practice not only lightens your mood but also helps you check in with yourself—Are you hungry? Thirsty? Taking a deep breath can center you and help you appreciate the benefits of your meal, whether it’s a balanced breakfast or a satisfying snack.

2. No Screens During Meal Time

How many times do you find yourself eating in front of a screen—whether it’s the TV, computer, or phone? I’m guilty of it too. Eating while distracted can lead to overeating and mindless eating. Studies show that people who eat in front of the TV consume up to 25% more calories than those who eat at a table.

And research shows that families who eat together regularly have better communication, make healthier food choices, and experience improved emotional well-being.

To begin, try having at least one meal a day without screens. Put your phone in another room and focus on savoring your food. Allow yourself to relax and enjoy your meal without distractions.

 

3. Eat Slowly and Savor Each Bite

Eating slowly is a crucial aspect of mindful eating. Many of us rush through meals, especially when time is tight. I experienced this firsthand after having twins. My meal times became rushed, sneaking in bites for myself between caring for newborn twin boys. Soon enough I found myself eating fast through every meal, I wasn’t tasting my food, I was inhaling it so that my hands were free to take care of my boys. It wasn’t until I noticed this pattern that I realized I needed to slow down. Eating slowly helps with digestion, allows you to taste and savor your food, and gives your body time to signal to your brain that you’re satisfied, preventing overeating.

 

4. Notice What Is On Your Plate

Tofu Scramble

Have you ever noticed that we eat with our eyes first? A colorful, well-plated dish can spark excitement before we even take a bite!

Next time you sit down for a meal, take a moment to soak in the aromas. Does that smell remind you of a cozy family dinner? Scents have this amazing ability to trigger memories and emotions, making your meal feel even more special.

And let’s not forget about texture! Think about it: that creamy risotto, crunchy salad, or perfectly grilled steak. Each bite offers something unique, adding depth to your experience

By tuning into these sensory details, you can turn a simple meal into something truly satisfying. So, for your next meal, take a moment to appreciate the colors, smells, textures, and tastes.

 

5. Listen to Your Body's Cues

When you sit down for a meal, check in with yourself. How hungry are you at the start? Halfway through, ask if you’re satisfied or still craving more.

We all have habits from childhood—like cleaning our plates or going for seconds just because it’s there. Challenge those! Give yourself permission to stop when you’re full, even if food is left.

Trust your body’s cues and savor every bite. Mindful eating is all about enjoying your meals and feeling good about your choices!

 

Dig In, Screens Off, Savor Each Bite

These five tips for mindful eating are your path to ditching diet culture and discovering the joy of food freedom! By tuning into your meals, you’ll not only enjoy every bite but also build a healthier, happier relationship with food. So, let’s savor those flavors and nourish our bodies and minds.

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8 Powerful Foods to Fight Inflammation: A Guide to Eating for Better Health

What if the foods you ate could help you fight off diseases? Imagine if your refrigerator was stocked with items that actively work to reduce inflammation and keep chronic diseases at bay.

In this post, I’m diving into eight potent foods that can help you combat inflammation and improve your overall health.

Understanding Inflammation

To start, let’s clarify what inflammation is. There are two main types:

      1. Acute Inflammation: This occurs suddenly in response to an injury, such as a cut or a sprain. It’s the body’s natural way of healing the affected area and this is a good thing!

      1. Chronic Inflammation: Unlike acute inflammation, chronic inflammation persists even without a threat. This ongoing inflammation can contribute to a range of chronic conditions like cardiovascular disease, autoimmune disorders, non-alcoholic fatty liver disease, arthritis, type 2 diabetes, Alzheimer’s Disease, and certain cancers.

    Now that you know what inflammation is, let’s get into how you can use food to fight it!

    1. Berries

    Berries, including strawberries, blueberries, and raspberries, are powerhouses of antioxidants, fiber, and vitamin C. They contain phytochemicals called anthocyanins that combat inflammation. Research even suggests that a diet rich in berries can promote longevity. Incorporate them into your weekly meals by snacking on them raw, topping your yogurt, or trying out delicious recipes like Triple Berry Dutch Baby, Berries & Greens Smoothie, and Brain-Boosting Blueberry Cookies.

    2. Dark Leafy Greens

    Dark leafy greens like spinach, kale, bok choy, and Swiss chard are packed with nutrients, especially beta-carotene. Beta-carotene has been linked to decreased inflammation markers. Experiment with different greens to add variety to your diet and benefit your gut microbiome. Try recipes such as Mediterranean White Bean Tuna & Spinach Salad and Simple Sauteed Bok Choy.

    3. Garlic

    Garlic isn’t just flavorful; it’s also a potent anti-inflammatory agent. It contains compounds that limit the effects of pro-inflammatory molecules. Add garlic to your meals, sauces, and homemade salad dressings. For inspiration, check out Easy Homemade Salsa and Lentil Bolognese recipes.

    4. Olive Oil

    Known for its health benefits, olive oil is rich in antioxidants and phenolic compounds. It has been shown to reduce inflammation similarly to ibuprofen, an anti-inflammatory drug. Use it in various recipes such as Simple Balsamic Dressing and Creamy Zucchini Pasta.

    5. Omega-3 Foods

    Omega-3 fatty acids are essential fats that our bodies can’t produce on their own and they play a crucial role in cell building, hormone production, and reducing inflammation. Foods rich in Omega-3s include fatty fish like salmon, flaxseed, chia seeds, walnuts, and soybeans. Try recipes like Buffalo Salmon Quinoa & Chickpea Salad and Honey & Flaxseed Granola.

    6. Nuts

    Nuts are not only delicious but also packed with magnesium, which contributes to their anti-inflammatory properties. Regular nut consumption has been linked to a lower risk of cardiovascular disease and type 2 diabetes. Incorporate nuts into your diet with recipes such as Maple & Olive Oil Granola, Easy Trail Mix, and Banana Nut Muffins.

    7. Beans & Legumes

    Beans and legumes are nutritional powerhouses, rich in fiber, protein, and antioxidants. They contain bioactive compounds like polyphenols that have anti-inflammatory, antioxidant, and antihypertensive properties. Explore bean recipes like Greek-Style Nachos and Chickpea Blondies.

    8. Turmeric

    Turmeric is a vibrant yellow spice known for its compound, curcumin, which has powerful anti-inflammatory and antioxidant properties.

    Curcumin can suppress inflammation through various mechanisms. Add turmeric to your meals in creative ways, such as Turmeric Pickled Onions and Sunrise Banana Pancakes.

    Foods to Avoid

    While incorporating anti-inflammatory foods into your diet, it’s equally important to be mindful of foods that can increase inflammation. Ultra-processed foods, fried and fast foods, and excessive sugar should be limited. Reducing these foods can help maintain a healthy inflammatory balance in your body.

    Thrive RDN’s Final Perspective

    Many of the anti-inflammatory foods mentioned here are staples in the Mediterranean diet, known for its health benefits. If you’re interested in exploring more about Mediterranean eating, check out our 7 Tips to Start Eating Mediterranean guide.

    I hope these tips inspire you to add more anti-inflammatory foods to your meals and support your health. I’d love to hear what your favorite anti-inflammatory foods are, leave me a comment below!

    Feel free to reach out with any questions or suggestions. Here’s to your health and delicious meals!

     

    References:

    Hewlings, S., & Kalman, D. (2017). Curcumin: A Review of Its Effects on Human Health. Foods, 6(10), 92. https://doi.org/10.3390/foods6100092

    Joseph, S. V., Edirisinghe, I., & Burton-Freeman, B. M. (2014). Berries: Anti-inflammatory Effects in Humans. Journal of Agricultural and Food Chemistry, 62(18), 3886–3903. https://doi.org/10.1021/jf404405

    Juárez-Chairez, M. F., Meza-Márquez, O. G., Márquez-Flores, Y. K., & Jiménez-Martínez, C. (2022). Potential anti-inflammatory effects of legumes: A review. British Journal of Nutrition, 128(11), 2158–2169. https://doi.org/10.1017/S0007114522000137

    Land Lail, H., Feresin, R. G., Hicks, D., Stone, B., Price, E., & Wanders, D. (2021). Berries as a Treatment for Obesity-Induced Inflammation: Evidence from Preclinical Models. Nutrients, 13(2), 334. https://doi.org/10.3390/nu13020334

    Parkinson, L., & Keast, R. (2014). Oleocanthal, a Phenolic Derived from Virgin Olive Oil: A Review of the Beneficial Effects on Inflammatory Disease. International Journal of Molecular Sciences, 15(7), 12323–12334. https://doi.org/10.3390/ijms150712323

    Peng, Y., Ao, M., Dong, B., Jiang, Y., Yu, L., Chen, Z., Hu, C., & Xu, R. (2021). Anti-Inflammatory Effects of Curcumin in the Inflammatory Diseases: Status, Limitations and Countermeasures. Drug Design, Development and Therapy, Volume 15, 4503–4525. https://doi.org/10.2147/DDDT.S327378

    Rajaram, S., Damasceno, N. R. T., Braga, R. A. M., Martinez, R., Kris-Etherton, P., & Sala-Vila, A. (2023). Effect of Nuts on Markers of Inflammation and Oxidative Stress: A Narrative Review. Nutrients, 15(5), 1099. https://doi.org/10.3390/nu15051099

    Schultz, H., Ying, G.-S., Dunaief, J. L., & Dunaief, D. M. (2021). Rising Plasma Beta-Carotene Is Associated With Diminishing C-Reactive Protein in Patients Consuming a Dark Green Leafy Vegetable–Rich, Low Inflammatory Foods Everyday (LIFE) Diet. American Journal of Lifestyle Medicine, 15(6), 634–643. https://doi.org/10.1177/1559827619894954

    Shin, J.-H., Ryu, J. H., Kang, M. J., Hwang, C. R., Han, J., & Kang, D. (2013). Short-term heating reduces the anti-inflammatory effects of fresh raw garlic extracts on the LPS-induced production of NO and pro-inflammatory cytokines by downregulating allicin activity in RAW 264.7 macrophages. Food and Chemical Toxicology, 58, 545–551. https://doi.org/10.1016/j.fct.2013.04.002

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    Nutrient-Packed Berry Parfait

    Nutrient-Packed Berry Parfait

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    Nutrient-Packed Berry Parfait


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    • Author: Amy MS, RD, LDN
    • Total Time: 5 minutes
    • Yield: 1 Serving 1x
    • Diet: Vegetarian

    Description

    Berry Parfait is nutrient-packed breakfast, dessert or snack! This anti-inflammatory recipe is easy-to-make with layers of fresh berries, Greek yogurt, and crunchy granola.


    Ingredients

    Units Scale
    • 3/4 cup Greek Yogurt
    • 1/3 cup Granola
    • 1/2 cup Mixed Berries (Strawberries, Blueberries, Blackberries, Raspberries- choose your favorites!)

    Instructions

    1. To a tall glass or mason jar, add 3 spoonfuls of yogurt.
    2. Top with 3 spoonfuls of granola.
    3. Top with a mixture of your favorite berries, creating an even layer on top of the granola.
    4. Repeat with remaining ingredients, finishing with berries on top. Enjoy!
    • Prep Time: 5 minutes
    • Category: Breakfast, Snack, Dessert
    • Method: No Cook
    • Cuisine: American

    Nutrition

    • Serving Size: 1
    • Calories: 297
    • Sugar: 20g
    • Sodium: 125mg
    • Fat: 6g
    • Carbohydrates: 40g
    • Fiber: 4g
    • Protein: 23g
    • Cholesterol: 9mg
    Recipe Card powered byTasty Recipes

    Easy Cashew Curry (An Anti-Inflammatory Dish!)

    Easy Cashew Curry (An Anti-Inflammatory Dish!)

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    Easy Cashew Curry (An Anti-Inflammatory Dish!)


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    • Author: Amy MS, RD, LDN
    • Total Time: 25 minutes
    • Yield: 6 Servings 1x
    • Diet: Vegan

    Description

    Easy Cashew Curry is a creamy, anti-inflammatory dish brimming with cashews and vibrant vegetables, simmered in a blend of soothing spices. This comforting meal is not only delicious but also quick, making it a perfect weeknight meal.


    Ingredients

    Units Scale
    • 1 tbsp Olive Oil
    • 1/2 Large White Onion, diced
    • 4 Cloves Garlic, Minced
    • 1 tbsp Fresh Ginger, Minced
    • 2 tsp Turmeric
    • 2 tsp Ground Coriander
    • 1 tsp Smoked Paprika
    • 1 tsp Curry Powder
    • 2 tbsp Tomato Paste
    • 2 cups Vegetable Stock
    • 2 cups Coconut Milk
    • 2 cups Raw Cashews

    Instructions

    1. Heat a large sautee pan to medium heat. Add the olive oil, then the diced onion. Cook for 7-8 minutes until the onion is translucent and begins to brown slightly.
    2. Turn the heat down to low and add the garlic and ginger to the pan. Cook for 1-2 minutes.
    3. Next, add the spices, turmeric, coriander, smoked paprika and curry powder. Stir into the onion mixture. Then add the tomato paste and stir again.
    4. Next add the vegetable stock, stirring up any browned bits on the bottom of the pan (this is flavor!)
    5. Then add the coconut milk and cashews, stir again to combine.
    6. Bring the mixture to a simmer, cover and cook for 10 minutes.
    7. After 10 minutes check the curry, stir again and crack the lid to allow some steam to escape.
    8. Cook for another 10 minutes.
    9. Then, turn off the heat and add a pinch of salt if desired.
    10. Serve with brown rice, flatbread and sauteed greens for an anti-inflammatory packed meal.

    Notes

    1. If you like more heat, top the curry with crushed red pepper flakes, sriracha or your favorite hot sauce.
    • Prep Time: 5 minutes
    • Cook Time: 20 minutes
    • Category: Dinner, Vegan
    • Method: Stovetop
    • Cuisine: Sri Lankan

    Nutrition

    • Serving Size: 1 Serving
    • Calories: 414
    • Sugar: 5g
    • Sodium: 27mg
    • Fat: 35g
    • Carbohydrates: 19g
    • Fiber: 3g
    • Protein: 9g
    • Cholesterol: 0mg
    Recipe Card powered byTasty Recipes

    Rainbow Crunch Salad with Miso Dressing

    Rainbow Crunch Salad with Miso Dressing

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    Rainbow Crunch Salad with Miso Dressing


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    • Author: Amy MS, RD, LDN
    • Total Time: 10 minutes
    • Yield: 4 Servings 1x
    • Diet: Vegetarian

    Description

    Rainbow Crunch Salad, features a vibrant mix of crisp cabbage and crunchy textures tossed in a tangy and savory miso dressing.


    Ingredients

    Units Scale

    Salad: