Sparkling Water 

Sugary sodas are not the only thing that can make you feel bloated, since sparkling water has the same effect. The bubbles are actually carbonated gas that can uncomfortably inflate your stomach. To check if this is the cause, try eating the same meal with and without sparkling water and you’ll know. 

Pickles 

Surprisingly, they can bother certain people. This is because the bacteria found in fermented food may cause bloating. Pickles also contain high levels of sodium, which means they can cause water retention – another great reason for a bloated belly.  

Deli Meat 

As we mentioned before, salt causes water retention and that leads to bloating, so it’s no surprise that deli meat is on this list. This type of meat is preserved with the help of salt, which is sometimes even injected into it in order to improve the flavor.  

The post Foods That Can Make You Feel and Look Bloated appeared first on foodisinthehouse.com.

Ingredients

• 4 ounces green beans, ends cut off and sliced to 1-1/2 inches long 
• 8 ounces whole grain penne or any short pasta 
• 1/8 cups almonds, slivered or flaked 
• 1 cup pesto 
• 8 big fresh basil leaves, coarsely chopped 
• 1/2 teaspoon salt 
• 4 tablespoons extra virgin olive oil 

Instructions: 

1. Put water in a medium-sized pot and bring it to boil on medium heat.
2. Add ½ tsp salt in the boiling water and then add the green beans and cook them for five minutes. 
3. In the meantime, put a lot of ice in a bowl. By using a slotted spoon, put the beans in the iced water to blanch them. After they’ve cooled down, drain them and put them aside.  
4. Cook the pasta in the same water and make it al dente. When cooked, drain it well. 
5. Put the pasta in a serving bowl, then add the green beans and the pesto, mix them and add almonds and basil. 
6. As a final touch, drizzle some extra virgin olive oil on the dish. 
7. Enjoy! 

The post Tasty Vege Pasta With Green Beans appeared first on foodisinthehouse.com.

Ingredients

• ¼ cup water 
• 1 large white onion, diced 
• 1 pound ground beef or turkey 
• 2 cans (14 ounce) diced tomatoes 
• 2 tbsp chili powder 
• 2 cans (15 ounce) beans, rinsed and drained 

Instructions

Put the meat and the onion in a large pot and cook them on medium heat for 7-8 minutes, or until the beef gets a brownish color. Drain the mixture well and then put it back in the pot while adding chili powder. Stir well, then add the diced tomatoes, water and the beans and put the pot to boil slowly on a low temperature. Cover the pot and leave it for 20 minutes to simmer. Afterwards, uncover it and let it simmer for about 5 minutes more, while stirring from time to time.  

The dish is served hot. You can add almost any topping you like, from cheddar cheese or sour cream to green onions. Enjoy! 

The post 5-Ingredient Easy Chili Recipe appeared first on foodisinthehouse.com.

Ingredients

• 2  large cooked chicken breasts,  shredded or chopped 
• 2  large avocados, chopped into small pieces 
• 1 cup  corn  from 1 cooked cob 
• 6  oz  lean bacon,  cooked and chopped 
• 2  tbsp  dill  chopped, or to taste 
• ¼  cup  chives  or green onion, chopped 

Lemon Dressing

• 3  tbsp  lemon juice,  freshly squeezed 
• 1 tsp  sea salt 
• 3  tbsp  extra virgin olive oil 
• ⅛  tsp  black pepper 

Instructions

Dice the chicken breasts and put them in a big bowl, then add the chopped avocados. Add one cup of cooked corn, ¼ cup of green onion, 2 tbsp of fresh dill and chopped bacon to the mix.  

All the ingredients for the dressing need to be mixed together in a small bowl. Put it all over the salad and mix well again. If you want, you can also add hard boiled eggs and tomatoes to enrich the flavor. 

Enjoy! 

The post Here’s How To Make A Delicious Avocado Chicken Salad appeared first on foodisinthehouse.com.

To prepare this dish you will need: 

• ½  medium red onion 
• 1 pound tomatoes 
• 2  tablespoons  red wine vinegar 
• 1 clove  garlic, minced 
• Flaky sea salt 
• ¼  cup  extra-virgin olive oil 
• 1 medium red bell pepper, seeded and cut into 1-inch pieces 
• ⅓  medium English cucumber, thinly sliced 
• 1 cup  kalamata olives, pitted 
• ¼  cup  coarsely chopped fresh dill fronds and tender stems 
• ¼  cup  fresh mint leaves, coarsely chopped 
• 1 cup  crumbled feta cheese 
• black pepper 

Instructions

Cut the onion in thin pieces and put it in cold water for 10-15 minutes. Cut the tomatoes in medium pieces and put them in a different bowl. In another large bowl, put the garlic, vinegar and a pinch of salt. Then add olive oil while whisking until the mixture is well combined. Dry the onion with paper towels, and add the cucumber, olives, bell pepper, dill and mint. Mix it well and let it marinate for 10 minutes. Afterwards, add the tomatoes and feta and gently mix everything together. Add seasoning by taste. 

Serve immediately and enjoy! 

The post Easy Tomato Salad With Red Onions appeared first on foodisinthehouse.com.

Other than mashing it up into guacamole, you can use avocado to make creamy smoothies, butter, ice-cream or even cakes and brownies. Because of its mild taste you can use avocado as a replacement for many staple ingredients, such as butter, in both sweet and savory dishes.  

Originally from Mexico, the avocado has countless of different varieties – they are far too many and not all of them taste the same, so every avocado you eat can be a different adventure. The peel of the avocado is very rich with antioxidants, which are great for our skin, hair and general cell health, which is why many people use it as a face mask. Just eat your avocado toast and put the remains on your face. We assure you that looking like Shrek’s Fiona for 15 minutes will be worth it.  

Just make sure that the avocado you are using is plenty ripe and you should have no problem with this delicious and extremely nutritious big berry.  

The post The Surprising Benefits Of Avocado appeared first on foodisinthehouse.com.

Ingredients

• 2 cups grated cucumber  
• 2 cups plain Greek yogurt 
• 2 tablespoons extra-virgin olive oil 
• 1 to 2 medium cloves garlic, minced 
• 2 tablespoons fresh squeezed lemon juice  
• 2 to 3 tablespoons chopped fresh mint  
• Salt and fresh ground black pepper 

Instructions

Start by taking out the seeds of the cucumber by cutting it in half and using a spoon to scrape them out. Grate the cucumber and add ¼ of a spoonful of salt and let it sit for 5 minutes. Mix together the cucumber with yogurt, olive oil, garlic lemon juice, herbs, another pinch of salt and pepper in a medium sized bowl. Let it stay for 10 minutes before serving. 

The post Tzatziki, The Delicious Sauce That Goes With Everything appeared first on foodisinthehouse.com.

• 4 tablespoons melted and cooled coconut oil or olive oil 
• 3/4 cups (95 grams) all-purpose flour 
• 3/4 cups (95 grams) whole wheat flour 
• 1/3 cup (65 grams) sugar 
• 1 teaspoon baking powder 
• 1 teaspoon baking soda 
• 1/4 teaspoon sea salt 
• 2 large ripe bananas, mashed with a fork (about 1 cup) 
• 1 large egg 
• 1/2 teaspoon vanilla extract 
• 1 to 3 tablespoons water or milk,  
• 6 ounces blueberries, fresh or frozen, about 1 cup 

Instructions

First, the oven must be preheated on 350 degrees F. Line 12 muffin cups with paper liners or spray with non-stick cooking spray. In one large bowl, mix together the flours, sugar, baking powder, baking soda, and salt. In another bowl, whisk the melted coconut oil, mashed banana, egg, and vanilla until they’re blended. Then, add the banana mixture into the bowl with dry ingredients and use a fork to combine them. You can add tablespoon of water or milk if the butter is dry or too thick. Fold in the blueberries. 

Fill the cups for ¾, and bake 20-25 minutes, until a toothpick comes out clean.

Enjoy! 8

The post Amazing Banana And Blueberry Muffins appeared first on foodisinthehouse.com.

Dry ingredients

200 g (2 cups) oat flour (gluten-free if needed) 
100 g (1/2 cup) granulated sweetener of choice 
75 g (3/4 cup) almond flour  
1 1/2 tsp baking powder 
1/4 tsp salt 
60 g (1/3 cup) dairy-free chocolate chips  

Wet ingredients

180 ml (3/4 cup) plant-based milk 
200 g (two medium) ripe bananas 
1/2 tbsp vinegar 
1 tsp vanilla extract

Instructions

Preheat oven to 360 degrees F (180 degrees C) and line an eight-inch baking pan with parchment paper. Mix all the dry ingredients (except the chocolate chips) in a bowl with a whisk.  
Mash the bananas really well with a fork in another small bowl and add them to the dry ingredients. 
Add the plant-based milk, vinegar, and vanilla extract and whisk until you get a homogenous mixture. Add the chocolate chips and stir with a spoon. Apply butter on the pan and add more chocolate chips on top. Bake for about 35-40 minutes, then make a test with a toothpick. It’s fine if it’s slightly sticky/crumbly but shouldn’t be wet.

Enjoy! 

The post Check Out This Delicious Gluten-Free Banana Bread Recipe appeared first on foodisinthehouse.com.

When cooking with kale, the first thing you need to do is wash it really good and remove the stems because they don’t have any significant nutritional value or pleasant taste.

If you want to eat kale raw, it’s better if you mix it with some other mild greens like romaine lettuce.

If you decide to cook it, though, the options are endless. You can boil it, steam it, roast it, make an omelet with it, the list goes on. The key is that you want your kale well-seasoned with olive oil, some sea salt and a bit of pepper. Once you’ve done that, you can get as creative as you want with this versatile veggie. 

Pro tip? Chop up some kale, season it and bake it in the oven for 5 minutes. Believe it or not, you will instantly become one of those people who love kale chips and are not afraid to say it!

The post Who’s Afraid Of The Big, Bad, Dark Green Kale? appeared first on foodisinthehouse.com.

Sparkling Water 

Sugary sodas are not the only thing that can make you feel bloated, since sparkling water has the same effect. The bubbles are actually carbonated gas that can uncomfortably inflate your stomach. To check if this is the cause, try eating the same meal with and without sparkling water and you’ll know. 

Pickles 

Surprisingly, they can bother certain people. This is because the bacteria found in fermented food may cause bloating. Pickles also contain high levels of sodium, which means they can cause water retention – another great reason for a bloated belly.  

Deli Meat 

As we mentioned before, salt causes water retention and that leads to bloating, so it’s no surprise that deli meat is on this list. This type of meat is preserved with the help of salt, which is sometimes even injected into it in order to improve the flavor.  

The post Foods That Can Make You Feel and Look Bloated appeared first on foodisinthehouse.com.

Ingredients

• 4 ounces green beans, ends cut off and sliced to 1-1/2 inches long 
• 8 ounces whole grain penne or any short pasta 
• 1/8 cups almonds, slivered or flaked 
• 1 cup pesto 
• 8 big fresh basil leaves, coarsely chopped 
• 1/2 teaspoon salt 
• 4 tablespoons extra virgin olive oil 

Instructions: 

1. Put water in a medium-sized pot and bring it to boil on medium heat.
2. Add ½ tsp salt in the boiling water and then add the green beans and cook them for five minutes. 
3. In the meantime, put a lot of ice in a bowl. By using a slotted spoon, put the beans in the iced water to blanch them. After they’ve cooled down, drain them and put them aside.  
4. Cook the pasta in the same water and make it al dente. When cooked, drain it well. 
5. Put the pasta in a serving bowl, then add the green beans and the pesto, mix them and add almonds and basil. 
6. As a final touch, drizzle some extra virgin olive oil on the dish. 
7. Enjoy! 

The post Tasty Vege Pasta With Green Beans appeared first on foodisinthehouse.com.

Ingredients

• ¼ cup water 
• 1 large white onion, diced 
• 1 pound ground beef or turkey 
• 2 cans (14 ounce) diced tomatoes 
• 2 tbsp chili powder 
• 2 cans (15 ounce) beans, rinsed and drained 

Instructions

Put the meat and the onion in a large pot and cook them on medium heat for 7-8 minutes, or until the beef gets a brownish color. Drain the mixture well and then put it back in the pot while adding chili powder. Stir well, then add the diced tomatoes, water and the beans and put the pot to boil slowly on a low temperature. Cover the pot and leave it for 20 minutes to simmer. Afterwards, uncover it and let it simmer for about 5 minutes more, while stirring from time to time.  

The dish is served hot. You can add almost any topping you like, from cheddar cheese or sour cream to green onions. Enjoy! 

The post 5-Ingredient Easy Chili Recipe appeared first on foodisinthehouse.com.

Ingredients

• 2  large cooked chicken breasts,  shredded or chopped 
• 2  large avocados, chopped into small pieces 
• 1 cup  corn  from 1 cooked cob 
• 6  oz  lean bacon,  cooked and chopped 
• 2  tbsp  dill  chopped, or to taste 
• ¼  cup  chives  or green onion, chopped 

Lemon Dressing

• 3  tbsp  lemon juice,  freshly squeezed 
• 1 tsp  sea salt 
• 3  tbsp  extra virgin olive oil 
• ⅛  tsp  black pepper 

Instructions

Dice the chicken breasts and put them in a big bowl, then add the chopped avocados. Add one cup of cooked corn, ¼ cup of green onion, 2 tbsp of fresh dill and chopped bacon to the mix.  

All the ingredients for the dressing need to be mixed together in a small bowl. Put it all over the salad and mix well again. If you want, you can also add hard boiled eggs and tomatoes to enrich the flavor. 

Enjoy! 

The post Here’s How To Make A Delicious Avocado Chicken Salad appeared first on foodisinthehouse.com.

To prepare this dish you will need: 

• ½  medium red onion 
• 1 pound tomatoes 
• 2  tablespoons  red wine vinegar 
• 1 clove  garlic, minced 
• Flaky sea salt 
• ¼  cup  extra-virgin olive oil 
• 1 medium red bell pepper, seeded and cut into 1-inch pieces 
• ⅓  medium English cucumber, thinly sliced 
• 1 cup  kalamata olives, pitted 
• ¼  cup  coarsely chopped fresh dill fronds and tender stems 
• ¼  cup  fresh mint leaves, coarsely chopped 
• 1 cup  crumbled feta cheese 
• black pepper 

Instructions

Cut the onion in thin pieces and put it in cold water for 10-15 minutes. Cut the tomatoes in medium pieces and put them in a different bowl. In another large bowl, put the garlic, vinegar and a pinch of salt. Then add olive oil while whisking until the mixture is well combined. Dry the onion with paper towels, and add the cucumber, olives, bell pepper, dill and mint. Mix it well and let it marinate for 10 minutes. Afterwards, add the tomatoes and feta and gently mix everything together. Add seasoning by taste. 

Serve immediately and enjoy! 

The post Easy Tomato Salad With Red Onions appeared first on foodisinthehouse.com.

Other than mashing it up into guacamole, you can use avocado to make creamy smoothies, butter, ice-cream or even cakes and brownies. Because of its mild taste you can use avocado as a replacement for many staple ingredients, such as butter, in both sweet and savory dishes.  

Originally from Mexico, the avocado has countless of different varieties – they are far too many and not all of them taste the same, so every avocado you eat can be a different adventure. The peel of the avocado is very rich with antioxidants, which are great for our skin, hair and general cell health, which is why many people use it as a face mask. Just eat your avocado toast and put the remains on your face. We assure you that looking like Shrek’s Fiona for 15 minutes will be worth it.  

Just make sure that the avocado you are using is plenty ripe and you should have no problem with this delicious and extremely nutritious big berry.  

The post The Surprising Benefits Of Avocado appeared first on foodisinthehouse.com.

Ingredients

• 2 cups grated cucumber  
• 2 cups plain Greek yogurt 
• 2 tablespoons extra-virgin olive oil 
• 1 to 2 medium cloves garlic, minced 
• 2 tablespoons fresh squeezed lemon juice  
• 2 to 3 tablespoons chopped fresh mint  
• Salt and fresh ground black pepper 

Instructions

Start by taking out the seeds of the cucumber by cutting it in half and using a spoon to scrape them out. Grate the cucumber and add ¼ of a spoonful of salt and let it sit for 5 minutes. Mix together the cucumber with yogurt, olive oil, garlic lemon juice, herbs, another pinch of salt and pepper in a medium sized bowl. Let it stay for 10 minutes before serving. 

The post Tzatziki, The Delicious Sauce That Goes With Everything appeared first on foodisinthehouse.com.

• 4 tablespoons melted and cooled coconut oil or olive oil 
• 3/4 cups (95 grams) all-purpose flour 
• 3/4 cups (95 grams) whole wheat flour 
• 1/3 cup (65 grams) sugar 
• 1 teaspoon baking powder 
• 1 teaspoon baking soda 
• 1/4 teaspoon sea salt 
• 2 large ripe bananas, mashed with a fork (about 1 cup) 
• 1 large egg 
• 1/2 teaspoon vanilla extract 
• 1 to 3 tablespoons water or milk,  
• 6 ounces blueberries, fresh or frozen, about 1 cup 

Instructions

First, the oven must be preheated on 350 degrees F. Line 12 muffin cups with paper liners or spray with non-stick cooking spray. In one large bowl, mix together the flours, sugar, baking powder, baking soda, and salt. In another bowl, whisk the melted coconut oil, mashed banana, egg, and vanilla until they’re blended. Then, add the banana mixture into the bowl with dry ingredients and use a fork to combine them. You can add tablespoon of water or milk if the butter is dry or too thick. Fold in the blueberries. 

Fill the cups for ¾, and bake 20-25 minutes, until a toothpick comes out clean.

Enjoy! 8

The post Amazing Banana And Blueberry Muffins appeared first on foodisinthehouse.com.

Dry ingredients

200 g (2 cups) oat flour (gluten-free if needed) 
100 g (1/2 cup) granulated sweetener of choice 
75 g (3/4 cup) almond flour  
1 1/2 tsp baking powder 
1/4 tsp salt 
60 g (1/3 cup) dairy-free chocolate chips  

Wet ingredients

180 ml (3/4 cup) plant-based milk 
200 g (two medium) ripe bananas 
1/2 tbsp vinegar 
1 tsp vanilla extract

Instructions

Preheat oven to 360 degrees F (180 degrees C) and line an eight-inch baking pan with parchment paper. Mix all the dry ingredients (except the chocolate chips) in a bowl with a whisk.  
Mash the bananas really well with a fork in another small bowl and add them to the dry ingredients. 
Add the plant-based milk, vinegar, and vanilla extract and whisk until you get a homogenous mixture. Add the chocolate chips and stir with a spoon. Apply butter on the pan and add more chocolate chips on top. Bake for about 35-40 minutes, then make a test with a toothpick. It’s fine if it’s slightly sticky/crumbly but shouldn’t be wet.

Enjoy! 

The post Check Out This Delicious Gluten-Free Banana Bread Recipe appeared first on foodisinthehouse.com.

When cooking with kale, the first thing you need to do is wash it really good and remove the stems because they don’t have any significant nutritional value or pleasant taste.

If you want to eat kale raw, it’s better if you mix it with some other mild greens like romaine lettuce.

If you decide to cook it, though, the options are endless. You can boil it, steam it, roast it, make an omelet with it, the list goes on. The key is that you want your kale well-seasoned with olive oil, some sea salt and a bit of pepper. Once you’ve done that, you can get as creative as you want with this versatile veggie. 

Pro tip? Chop up some kale, season it and bake it in the oven for 5 minutes. Believe it or not, you will instantly become one of those people who love kale chips and are not afraid to say it!

The post Who’s Afraid Of The Big, Bad, Dark Green Kale? appeared first on foodisinthehouse.com.