The post 3 Reasons Why You Should Eat Avocados in Moderation appeared first on foodisinthehouse.com.
]]>Calorie & Fat Content
The biggest issue with avocados is their pretty high fat and calorie content. Even though they’re mostly packed with healthy fats, it’s best not to eat them in excess because they have a pretty high calorie content. Calories can add up quickly if you’re not being careful since on medium avocado usually contains around 250 calories.
Potential Bloating
Since they contain soluble and insoluble fiber, avocados are generally considered good for your gut health, but they may not be a great fit for everyone. Eating too much at once might lead to digestive issues such as bloating, gas, or stomach discomfort, especially if you’re dealing with IBS.
Easy Balance
Eating avocados in excess is pretty unnecessary considering how easy it is to mix them up with other foods. Instead of going overboard with avocados, you can balance out their mild flavor and creamy texture with all sorts of different foods, using them in everything from spreads, smoothies, salads, omelets, toast, and more.
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]]>The post 5 Healthy Food Resolutions Worth Making in 2025 appeared first on foodisinthehouse.com.
]]>No Fast Food
If you feel like you’re buying more fast food than you should, it’s time to wave Wendy’s and Burger King goodbye and try putting fast-food restaurants in the rearview mirror in 2025.
Eating Fewer Snacks
Ditching snacks and sugary foods may seem like an unrealistic goal, but you can always take baby steps. Try going without them for a week or a month and keep it going if you notice a positive change.
Trying New Recipes
Trying new recipes is a great way to flex your cooking skills and embrace a healthier diet, especially if you’re working with whole foods such as fruits, veggies, and lean protein.
Explore Vegan Foods
If you’re thinking of exploring a plant-based lifestyle, try adding more vegan foods to your daily menu. Fruits and veggies are always a safe choice, but you can also explore tofu, plant-based milks, hummus, and more.
Stay Hydrated
Drinking eight glasses of water a day should be the norm. If you’re struggling to reach it, consider tracking your progress in a notebook until you hit the golden mark of two litters.
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]]>The post 5 Tips & Tricks For Putting a Healthy Twist on Your Gingerbread Cookies appeared first on foodisinthehouse.com.
]]>Flour Choice
The flour you’re using in your gingerbread cookies makes all the difference, and white and all-purpose flours won’t do it any favors. Whole-wheat flour is your best option and you should use it whenever possible.
Milk Choice
Substituting dairy milk with plant-based and non-fat alternatives is also an option if you’re trying to keep your gingerbread cookies on a healthy side.
Ditch Sugar
There are many ways to sweeten up your gingerbread cookies that don’t involve sugar. Most people can’t imagine making them without molasses, but honey or maple syrup can also do wonders for your cookies.
Spice It Up
You don’t have to use sugar for your gingerbread cookies to taste delicious. A mix of festive spices, such as cinnamon, ginger, and nutmeg, can give their flavor a major boost.
Healthier Icing
Your gingerbread cookies will be the healthiest without any icing, but what if you can’t resist its charm? Try to use icing in moderation and consider ditching sugar and experimenting with other sweeteners, such as stevia.
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]]>The post 5 Unhealthy Things About Instant Noodles Worth Keeping in Mind appeared first on foodisinthehouse.com.
]]>High in Sodium
Like many other packaged foods, instant noodles have a pretty high sodium content, so they’re best avoided if you’re trying to eliminate excess salt from your diet.
Unhealthy Preservatives
Like many processed foods, instant noodles contain many artificial flavorings and preservatives that aren’t great for your health in the long run, most notably monosodium glutamate aka MSG.
Bad Fats
Instant noodles also have a significant fat content, largely because they’re often fried in unhealthy oils during their manufacturing process.
Low Nutritional Content
If you’re trying to maintain a balanced diet, instant noodles won’t do you any favors because they’re low on vitamins, minerals, protein, and fiber.
Poor Diet
Eating instant noodles every once in a while is all fun and games, but don’t let it become a force of habit. Studies have found regular consumption is linked to poor overall diet quality, so it’s best to eat them in moderation.
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]]>The post Try This Heartwarming Lentil Soup appeared first on foodisinthehouse.com.
]]>Ingredients:
- 1 cup of dried green or brown lentils
- 1 large onion
- 2 carrots
- 2 celery stalks
- 5 cloves garlic
- 1 tin of diced tomatoes
- 6 cups of vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- Salt
- Black pepper
- 2 cups of spinach or kale
- Juice of one lemon (optional)
- Olive oil for sautéing
Instructions:
- In a large pot, heat olive oil over medium heat. Add diced onion, carrots, and celery. Sauté until vegetables are softened, about 5 minutes. Add minced garlic and continue to sauté for an additional minute until fragrant.
- Pour in the vegetable broth, diced tomatoes (with their juice), and rinsed lentils. Stir in cumin, smoked paprika, dried thyme, salt, and pepper.
- Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 25-30 minutes or until the lentils are tender. Add chopped spinach or kale to the soup and cook for an additional 5 minutes until the greens are wilted.
- Adjust seasoning to taste and squeeze in lemon juice if desired for a bright, refreshing finish. Serve your lentil soup hot, garnished with fresh herbs or a drizzle of olive oil.
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]]>The post Get All Your Greens in One Dish With This Delicious Salad appeared first on foodisinthehouse.com.
]]>Ingredients (to serve 4):
- 2 ripe avocados
- 1/2 cup of green olives, pitted
- 1 romaine lettuce
- 1 1/2 cups of fresh spinach or similar leaves
- 1 cup of baby tomatoes
- 2 tablespoons of olive oil
- A small bunch of fresh basil
- 2 tins of butter beans
- Salt and pepper, for seasoning
- 1/2 cup of toasted nuts
Instructions:
- Carefully slice all of the olives in half.
- Slice all of the tomatoes into halves or quarters.
- Shred the fresh basil and mix this into the olive oil. Season well with salt and pepper.
- Remove the stones from the avocados, mash the flesh with a fork.
- Drain the beans and rinse them under cold running water.
- Finely shred the lettuce and tear around half of the spinach leaves in half (don’t worry about being too precise).
- In a large salad bowl, mix the spinach, lettuce, beans and tomatoes. Pour over the oil and mix again.
- Serve the salad into bowls or plates, then top with a quarter of the mashed avocado and a quarter of the nuts.
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]]>The post Here’s Why You Should Start Growing Your Own Food appeared first on foodisinthehouse.com.
]]>Freshness on Demand
No more wilted lettuce and questionable tomatoes from the supermarket. When you grow your own food, you’re getting the freshest produce straight from your garden to your plate. There’s no beating that farm-to-table vibe.
Ein Garten zur Selbstversorgung (@mein.schoenes.landleben)Cost-Effective Eats
Why spend money on organic veggies when you can grow them yourself? A little investment in seeds and soil can save you big bucks in the long run, plus, it’s way more satisfying.
Know What’s on Your Plate
No pesticides, no mystery chemicals – just pure, homegrown goodness. Growing your own food means you know exactly what’s going into your meals and body, and that’s something you can feel good about.
Eco-Friendly Feels
Reduce your carbon footprint by cutting out the middleman. Growing your own food is better for the environment, with less packaging and transportation needed to put it on your plate.
Therapy in the Garden
Finally, gardening is an incredible way to de-stress. There’s something unbelievably Zen about tending to your plants and watching them grow. Plus, it’s a workout disguised as a hobby.
Gardening in Harrogate (@diaryofayorkshiregardener)The post Here’s Why You Should Start Growing Your Own Food appeared first on foodisinthehouse.com.
]]>The post Use Up Your Leftover Bread in This Delicious Salad appeared first on foodisinthehouse.com.
]]>Ingredients (to serve 4):
- 2 large tomatoes
- 2 tablespoons of olive oil
- 1 teaspoon of salt
- 1 teaspoon of black pepper
- 1 teaspoon of red wine vinegar
- 1 teaspoon of sugar
- 1 cup of leftover bread (or a little more or less, depending on the quantity of leftover bread)
- 1/4 cup of black pitted olives
- 1 cup of fresh salad leaves of your choice
- 1 cucumber
Instructions:
- In a small bowl, mix together the olive oil, vinegar, sugar, salt and black pepper.
- Finely slice the tomatoes and slice each of the olives in half.
- Slice the cucumber in half along its length, then slice each half into thin half-rounds.
- In a large bowl, mix together the leaves, sliced cucumber, tomatoes, and olives.
- Tear the bread into pieces (or slice, depending on your preference). Sprinkle this into the salad bowl.
- Dress the salad using the oil dressing, ensuring everything is well mixed and coated.
- Serve immediately.
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]]>The post Try This Fantastic Recipe for Kedgeree appeared first on foodisinthehouse.com.
]]>Ingredients:
- 1 cup of basmati rice
- 2 cups of water
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 1 teaspoon of curry powder
- 1 teaspoon of ground turmeric
- 1 teaspoon of ground cumin
- 1 teaspoon of ground coriander
- 1/2 a pound of smoked haddock or any smoked fish of your choice, flaked
- 4 hard-boiled eggs, peeled and quartered
- Fresh cilantro or parsley for garnish
- Salt and pepper to taste
Instructions:
- Rinse the basmati rice under cold water until the water runs clear. In a saucepan, bring the 2 cups of water to a boil, then add the rice. Reduce the heat to low, cover, and simmer for 15-20 minutes or until the rice is cooked and the water is absorbed.
- In a separate skillet, heat some oil over medium heat. Add the chopped onion and garlic, and sauté until soft and translucent.
- Stir in the curry powder, ground turmeric, ground cumin, and ground coriander, and cook for another minute until fragrant.
- Add the flaked smoked fish to the skillet, breaking it up with a spatula, and cook until heated through.
- Once the rice is cooked, fluff it with a fork and add it to the skillet with the spiced fish mixture. Gently toss everything together until well combined.
- Season with salt and pepper to taste. Serve the kedgeree hot, garnished with quartered hard-boiled eggs and fresh cilantro or parsley.
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]]>The post How to Make Gut-Boosting Fermented Chinese Cabbage appeared first on foodisinthehouse.com.
]]>Just be sure to sterilize your mason jar thoroughly and grab a pair of food gloves and you’re good to go!
Ingredients:
- 1 large Chinese cabbage, or 2 smaller ones.
- 3 carrots
- 1 teaspoon Sichuan chili flakes
- 4 cloves garlic
- 6 green onions
- 4 cups brining liquid (3 tablespoons kosher salt dissolved in 4 cups filtered water)
Instructions:
- Sterilize a large mason jar.
- Clean and roughly chop the cabbage into 1-inch thick strips.
- Place the chopped cabbage in a large bowl and cover with the brining liquid. Cover with a plate to weigh the cabbage down and leave for 30 minutes.
- In the meantime, julienne the carrots into thin matchsticks, mince the garlic, and finely slice the green onions.
- Drain the brining liquid from the cabbage and reserve it for later.
- Add the carrots, onions, garlic, and chili flakes to the cabbage.
- Put on food cloves and massage the mixture for 5-10 minutes until it starts to release juices.
- Pack the cabbage mixture into the jar, packing it down hard with your fist.
- Top with the brining mixture until all the veggies are submerged in liquid.
- Leave out at room temperature and out of direct sunlight for 5-7 days. ‘Burp’ the jar each day by opening the lid to release the pressure.
- Taste the cabbage on day 5. If it’s sour enough then you can pop it in the refrigerator, ready to enjoy. If you prefer a tangier flavor, leave it out for a few more days.
- Enjoy!
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