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Greek Chicken Bites – 10 Minute Meal

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Greek chicken bites are a quick and easy way to make flavorful, juicy chicken for any meal. This chicken cooks in 10 minutes with 3 simple ingredients. Skillet Greek chicken can be used on salads, in wraps or pitas, with rice and veggies or with pasta. You are going to find so many ways to use these high protein chicken bites!

If you love this recipe, you should try my Italian Chicken Bites, Taco Chicken Bites or Asian Chicken Bites. All of these recipes cook up in just 10 minutes with simple ingredients.

Greek chicken cubes in a skillet, a wood spatula moving them around the pan.Greek chicken cubes in a skillet, a wood spatula moving them around the pan.

Bites of Wellness was created to help you get a really flavorful meal on the table with little effort. Owning my own meal prep business really helped me understand how to make flavorful food in the least amount of time. We have over 50 chicken recipes that are easy to make that your whole family will love.

This post contains affiliate links. As an amazon associate I earn from qualifying purchases. Click here to read my policy and more about affiliate links.

Recipe highlights

  • Cooks in 10 minutes
  • 3 ingredients
  • Versatile
  • Great for meal prep
  • High protein, low carb, gluten free, dairy free
  • Great for weeknight meals
Ingredients to make greek skillet chicken.Ingredients to make greek skillet chicken.

Ingredients

  • Boneless, skinless chicken – use thighs, breast or tenders, all cut into cubes
  • Greek dressing – use your favorite Greek dressing or try my marinade (below)
  • Salt
  • Garlic powder (optional)

How to make skillet greek chicken bites

Cut the chicken into cubes. Add to a bowl with the greek dressing, salt and optional garlic powder. Stir well.

White bowl filled with raw chicken, cubed with dressing on top.White bowl filled with raw chicken, cubed with dressing on top.

Preheat a large skillet over medium to medium high heat. When hot, add chicken and flatten down into a single layer. Cook 5 minutes without moving the chicken.

Greek chicken bites in skillet before cooking.Greek chicken bites in skillet before cooking.

After 5 minutes, stir the chicken around in the pan and cook an additional 3-5 minutes until cooked through and browning. Stir regularly.

Greek chicken bites in a skillet after cooking.Greek chicken bites in a skillet after cooking.

Serve with your favorite greek inspired meal.

Variations

  • Spicy: Add some crushed red pepper flakes
  • Fresh herbs: After cooking, sprinkle with chopped italian parsley, mint, oregano, basil
Fork filled with greek chicken cubes and cucumber.Fork filled with greek chicken cubes and cucumber.

What to serve with easy greek chicken

Common questions

What is the best chicken to use?

To make this recipe come together quickly, I recommend using chicken tenders, as they are the quickest to cut into cubes since they are already so small. I also really love this recipe with boneless, skinless chicken thighs because they are so forgiving if you slightly overcook them (which can happen quickly when they are cut small like this).

What if you don’t have greek dressing?

If you don’t have Greek dressing on hand, you can make your own greek marinade by combining:

  • 2 tablespoon olive oil
  • 1 tablespoon red wine vinegar
  • 1/2 lemon, juiced
  • 1/2 tablespoon dijon dressing
  • 1 teaspoon italian seasoning
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon oregano
Greek chicken bites being picked up out of the pan with a wood spatula.Greek chicken bites being picked up out of the pan with a wood spatula.

Can you make this for meal prep

Yes! However, I find that the chicken really needs to make contact with the hot skillet to get that brown crust and overcrowding the pan can make this hard. I would recommend only making 1- 2 pounds of chicken at a time in a very large skillet for best results.

More Greek chicken recipes

Air Fryer Greek Chicken

Greek Chicken and Vegetable Sheet Pan

★ Did you make this recipe? Please give it a star rating below!

  • 1.25 pounds boneless, skinless chickenthighs, breast or tenders
  • 3 tablespoons greek dressing
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • Preheat a large skillet over medium to medium high heat.

  • Cut the chicken into cubes. Add to a bowl with the greek dressing, salt and optional garlic powder. Stir well.

  • When hot, add chicken and flatten down into a single layer. Cook 5 minutes without moving the chicken.

  • After 5 minutes, stir the chicken around in the pan and cook an additional 3-5 minutes until cooked through and browning. Stir regularly.

  • Serve with your favorite greek inspired meal.

Tips:
    • Cut the chicken with kitchen shears or use a knife and a plastic cutting board.
    • To make this as quickly as possible, I recommend using chicken tenders. Since they are already so small, it takes almost no time to cut them into cubes.
    • For more flavor, let the chicken marinate in the greek dressing for 20-60 minutes.
    • To get a golden crust on the chicken, let it cook for 5 minutes in a hot pan before moving the chicken around (once it’s all in a single layer).
    • If you don’t have greek dressing on hand, make your own or use Italian dressing.
Storing leftovers
  • Fridge: Store leftover Greek chicken bites in an airtight container for up to 3 days.
  • Reheating: Reheat in the microwave or on a skillet over low heat until warmed through.
  • Freezer: Freeze in a freezer safe bag or container up to 2 months. Defrost fully before reheating.

Nutrition Information

Nutrition Facts

Amount per Serving

Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.

Let others know by rating and leaving a comment below!

Citing N.I.H. Cuts, a Top Science Journal Stops Accepting Submissions

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Environmental Health Perspectives, widely considered the premier environmental health journal, has announced that it would pause acceptance of new studies for publication, as federal cuts have left its future uncertain.

For more than 50 years, the journal has received funding from the National Institutes of Health to review studies on the health effects of environmental toxins — from “forever chemicals” to air pollution — and publish the research free of charge.

The editors made the decision to halt acceptance of studies because of a “lack of confidence” that contracts for critical expenses like copy-editing and editorial software would be renewed after their impending expiration dates, said Joel Kaufman, the journal’s top editor.

He declined to comment on the publication’s future prospects.

“If the journal is indeed lost, it is a huge loss,” said Jonathan Levy, chair of the department of environmental health at Boston University. “It’s reducing the ability for people to have good information that can be used to make good decisions.”

The editor of N.E.J.M. described the letter as “vaguely threatening.” On Tuesday, the journal Obstetrics and Gynecology, published by the American College of Obstetricians and Gynecologists, said that it had received such a letter.

Scientific journals have long been a target of top health officials in the Trump administration.

In a book published last year, Dr. Martin A. Makary, the new commissioner of the Food and Drug Administration, accused journal editorial boards of “gate-keeping” and publishing only information that supports a “groupthink narrative.”

In an interview with the “Dr. Hyman Show” podcast last year, Robert F. Kennedy Jr., who is now secretary of health and human services, said he planned to prosecute medical journals under federal anti-corruption laws.

“I’m going to find a way to sue you unless you come up with a plan right now to show how you’re going to start publishing real science,” he said.

Still, the announcement regarding E.H.P. baffled researchers, who pointed out that the funding cuts seemed to conflict with the Trump administration’s stated priorities.

For instance, Mr. Kennedy has repeatedly emphasized the importance of studying the environment’s role in causing chronic diseases. The new administration has also expressed interest in the transparency and public accessibility of scientific journals, an area in which E.H.P. has been a trailblazer.

E.H.P. was one of the first “open-access” journals, allowing anyone to read without a subscription. And unlike many other open-access journals, which often charge researchers thousands of dollars to publish their work, E.H.P.’s federal support meant scientists from smaller universities could publish without worrying about a fee.

“There are multiple layers of irony here,” Dr. Levy said.

E.H.P. isn’t the only journal caught in the crossfire of funding cuts at the Department of Health and Human Services.

A draft budget for the department, obtained by The New York Times, proposes axing two journals published by the Centers for Disease Control and Prevention: Emerging Infectious Diseases and Preventing Chronic Disease. Both are published free of charge to authors and readers and are among the top journals in their fields.

Andrew Nixon, an H.H.S. spokesman, said “no final decision has been made” about the upcoming budget.

Emerging Infectious Diseases, published monthly, provides cutting-edge reports on infectious disease threats from around the world.

It has helped to shape preparedness and response to outbreaks, said Jason Kindrachuk, a virologist at the University of Manitoba who has published research on the Marburg and mpox viruses in the journal.

The news “is very disheartening,” he said.

How to Can Fresh Tomatoes the Right Way in Easy Steps?

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Tomatoes are one of those garden favorites—sweet, juicy, and good in just about everything. But when the harvest hits full swing, it can feel like tomatoes are taking over your kitchen.

That’s where canning saves the day. It’s a classic way to preserve all that fresh flavor so you can enjoy it long after summer’s gone.

People can tomatoes for the amazing flavor—nothing beats the taste of homegrown, vine-ripened fruit. Canning locks in that goodness for winter meals without any weird additives or excess salt.

It’s also cost-effective; if you’ve got a productive garden, you’re saving big on store-bought jars. Plus, there’s something truly satisfying about filling your pantry with homemade jars. Canning connects you to your food and is a rewarding tradition that’s definitely worth the effort.

Brief Overview of Canning Methods

There are a few main ways to can tomatoes, and each has its own pros and cons:

  • Water Bath Canning – A popular method for high-acid foods like tomatoes. Often requires adding lemon juice or citric acid to ensure safety.
  • Pressure Canning – Ideal for low-acid tomato products like sauces with added vegetables. Uses high heat to eliminate bacteria.
  • Raw Pack vs. Hot Pack – Tomatoes can be packed raw or pre-cooked before sealing. Raw pack is quicker, but hot pack tends to yield better results.
  • Whole, Diced, Crushed, or Sauced – You can preserve tomatoes in a variety of forms depending on your future use: whole peeled, diced, crushed, or even as a purée or sauce.

How to Can Fresh Tomatoes in a Water Bath Canner?

Water bath canning is one of the simplest and most accessible methods for preserving tomatoes.

It’s especially suited to beginners because it doesn’t require the specialized equipment that pressure canning does. Plus, tomatoes — being a high-acid food (with added lemon juice or citric acid) — are ideal for this method.

By canning tomatoes in a water bath, you preserve their rich flavor and texture, making them perfect for sauces, stews, soups, and casseroles all year long. And when done correctly, water bath canning offers a shelf life of 12 to 18 months with excellent quality.

Equipment You’ll Need

  • Water bath canner (or a deep stockpot with a canning rack)
  • Canning jars (pints or quarts)
  • Two-piece canning lids (new lids, reusable rings)
  • Jar lifter
  • Bubble remover (plastic spatula or chopstick)
  • Wide-mouth funnel
  • Large stockpot for blanching and cooking tomatoes
  • Slotted spoon
  • Ladle
  • Bowl of ice water
  • Clean kitchen towels

Ingredients

  • Fresh, ripe tomatoes (Roma, San Marzano, or other paste types are best)
  • Bottled lemon juice or citric acid
  • Canning salt (optional, for flavor only)
  • Boiling water or tomato juice (for hot-packing)

Step-by-Step: Water Bath Canning Tomatoes

This guide focuses on peeled whole or halved tomatoes packed in water or juice, using the hot-pack method — which yields better quality and fewer issues with floating or siphoning.

1. Select and Prepare Tomatoes

Choose firm, ripe tomatoes that are free from blemishes or bruises. Roma and paste types are ideal because they have more flesh and less water.

  • Wash tomatoes thoroughly.
  • Remove stems and cut a small “X” on the bottom of each tomato.

2. Blanch and Peel the Tomatoes

Blanching loosens the skin for easy removal.

  • Bring a large pot of water to a boil.
  • Drop tomatoes in for 30–60 seconds, just until the skins start to split.
  • Immediately transfer them to a bowl of ice water to stop cooking.
  • Slip off the skins by hand.
  • Remove cores and halve or leave whole, as you prefer.

3. Heat the Tomatoes (Hot Pack)

Although raw-pack is an option, hot-packing (briefly cooking the tomatoes before canning) improves texture, reduces floating, and helps prevent jars from leaking during processing.

  • Place peeled tomatoes into a large pot.
  • Bring to a simmer and heat for about 5–10 minutes, stirring gently.
  • Do not boil them into sauce — just warm them through.

4. Prepare Jars and Lids

  • Wash jars, lids, and rings in hot soapy water.
  • Keep jars hot until ready to use (place in warm water or oven at 170–180°F).
  • Keep lids in a pan of hot water, according to the manufacturer’s instructions.

5. Add Acid to the Jars

To ensure food safety, all tomatoes must be acidified — even if they taste acidic. Modern tomatoes may not have enough acid for safe water bath canning without this step.

  • For quart jars: add 2 tablespoons bottled lemon juice or ½ teaspoon citric acid
  • For pint jars: add 1 tablespoon bottled lemon juice or ¼ teaspoon citric acid

Do this before filling the jars.

6. Pack Tomatoes Into Jars

  • Use a wide-mouth funnel to fill the jars with hot tomatoes.
  • Gently press down to release trapped air.
  • Add boiling water or tomato juice to cover the tomatoes, maintaining ½-inch headspace.
  • Optional: Add ½ teaspoon canning salt per pint (or 1 tsp per quart) for flavor.
  • Remove air bubbles with a non-metallic tool (plastic spatula or bubble remover).
  • Wipe rims clean with a damp cloth.
  • Apply lids and screw bands on fingertip-tight.

7. Process in a Water Bath Canner

  • Fill your water bath canner halfway with hot water and bring to a gentle simmer.
  • Place filled jars into the canner using a jar lifter.
  • Ensure jars are covered by at least 1 inch of water above the lids.
  • Cover and bring to a rolling boil.

Processing Times:

  • Pints: 35 minutes
  • Quarts: 45 minutes

Important: Adjust processing time for elevation.

  • 1,001–3,000 ft: add 5 minutes
  • 3,001–6,000 ft: add 10 minutes
  • Above 6,000 ft: add 15 minutes

Maintain a rolling boil for the entire time. Do not reduce the heat once the boil starts.

8. Remove and Cool Jars

  • After processing, turn off the heat and remove the lid.
  • Let jars sit in the canner for 5 minutes before removing.
  • Use a jar lifter to carefully transfer jars to a towel-lined surface.
  • Let them cool undisturbed for 12–24 hours.

Do not tilt or shake jars during cooling — this could compromise the seal.

9. Check Seals and Store

  • Once jars are cool, check the seals:
    • Lids should be concave (slightly dipped).
    • They should not flex up and down when pressed in the center.
  • If sealed properly, remove the screw bands.
  • Label each jar with the contents and date.
  • Store in a cool, dark, and dry place.

Any unsealed jars should be refrigerated and used within a week, or reprocessed with a new lid.

Note: Leave enough space in jars and always acidify with bottled lemon juice or citric acid for safety. Label each jar with the date and tomato type for easy tracking and use.

How to Can Tomatoes with a Pressure Canner?

Canning tomatoes is one of the best ways to capture the essence of summer and stock your pantry with something homemade and flavorful.

While water bath canning is popular for its simplicity, pressure canning offers unmatched safety and flexibility — especially when you want to make more than just plain tomatoes.

Why pressure can? Because not all tomato-based recipes are safe for water bath canning. Modern tomato varieties often have lower acidity, and when you start adding vegetables like onions, garlic, peppers, or herbs to your sauces or soups, the acidity drops even more.

This makes pressure canning essential — it reaches temperatures of 240°F or higher, killing dangerous bacteria, including Clostridium botulinum, the one that causes botulism.

Pressure canning is the method of choice for:

  • Tomato sauces with vegetables
  • Tomato soup bases
  • Salsa recipes not tested for water bath safety
  • Stewed tomatoes
  • Tomatoes without added acid

Let’s walk through the complete process of pressure canning tomatoes, focusing on a basic tomato sauce recipe that’s safe, tasty, and versatile.

Step-by-Step Guide: Pressure Canning Tomatoes

This method is for a basic tomato sauce — plain or lightly seasoned. For more complex recipes (like salsa, spaghetti sauce with meat, or thick purées), always use tested recipes and follow USDA or Extension Service guidelines.

Equipment You’ll Need

  • Pressure canner (dial gauge or weighted gauge)
  • Canning jars (pint or quart)
  • Two-piece lids (new lids and rings)
  • Jar lifter
  • Large stockpot or saucepot
  • Food mill or sieve (optional but recommended)
  • Funnel, ladle, bubble remover
  • Clean kitchen towels

Ingredients

  • 20 lbs fresh, ripe tomatoes (Roma/paste types are ideal)
  • 2 tablespoons bottled lemon juice or ½ tsp citric acid per quart jar (1 Tbsp or ¼ tsp per pint) – optional but recommended
  • 1–2 teaspoons salt per quart (optional, for flavor only)
  • Optional herbs: bay leaf, basil, oregano (use fresh or dried, sparingly)

1. Choose and Prepare Tomatoes

Pick high-quality, fully ripe tomatoes. Roma, San Marzano, or other paste varieties are preferred because they have fewer seeds and lower water content, which makes a thicker, more flavorful sauce.

  • Wash tomatoes thoroughly under cool running water.
  • Remove stems, core the tops, and cut into quarters.

2. Cook and Soften Tomatoes

Place your cut tomatoes in a large saucepot. As they begin to soften, crush them with a spoon or potato masher to release juice and prevent sticking. Bring to a boil and simmer for 10–15 minutes, stirring occasionally.

3. Remove Skins and Seeds (Optional but Recommended)

For a smooth sauce:

  • Run the softened tomatoes through a food mill or fine mesh strainer to remove skins and most seeds.
  • Return the purée to the pot.

If you don’t mind a rustic, chunky texture, you can skip this and proceed with a coarser sauce.

4. Simmer and Thicken

Simmer the sauce uncovered until it reduces to your preferred thickness. This may take 30 minutes to 2 hours depending on how watery the tomatoes are and how thick you want your sauce. Stir frequently to avoid scorching, especially as it thickens.

Avoid adding oil, dairy, or meat — these are not safe for pressure canning unless following a tested, approved recipe.

5. Acidify the Sauce (Optional but Safer)

Even though you’re pressure canning, it’s recommended to add acid for extra safety and flavor preservation:

  • Add 2 tablespoons bottled lemon juice or ½ teaspoon citric acid per quart.
  • Add 1 tablespoon bottled lemon juice or ¼ teaspoon citric acid per pint.

This ensures consistent acidity even in less-acidic modern tomatoes.

6. Prepare Jars and Lids

  • Wash jars, lids, and bands in warm soapy water.
  • Rinse well and keep jars warm (in hot water or the oven).
  • Prepare your lids according to the manufacturer’s instructions.

7. Fill the Jars

  • Using a funnel, ladle hot sauce into jars, leaving 1 inch headspace.
  • Optional: Add ½–1 tsp of salt per jar for flavor.
  • Use a bubble remover or plastic spatula to release air bubbles.
  • Wipe the rims with a clean, damp cloth.
  • Place lids on jars and screw bands on fingertip-tight.

8. Load the Pressure Canner

  • Add 2–3 inches of water to the bottom of the canner (check your model’s instructions).
  • Place filled jars on the rack inside the canner.
  • Lock the lid and heat on high until steam flows steadily from the vent.
  • Let it vent for 10 minutes to remove air.

9. Pressurize and Process

Once vented, close the vent and let the pressure build. Follow these guidelines:

Process pint jars at 10 PSI (weighted) or 11 PSI (dial) for 20 minutes; quarts for 25 minutes. Always adjust for altitude if needed.

Altitude Adjustments:

  • For over 1,000 ft, increase pressure: use 15 PSI weighted gauge or consult altitude chart for dial gauge.

Keep a steady pressure for the entire time. Adjust heat to maintain pressure — do not let it drop, or you’ll have to start timing all over again.

10. Depressurize and Cool

  • Once time is up, turn off the heat and let pressure return to zero naturally.
  • Do not open the vent or force-cool the canner.
  • Once depressurized, open the lid carefully, facing it away from you.
  • Let jars sit in the canner for 5–10 minutes before removing.

11. Remove, Cool, and Store Jars

  • Using a jar lifter, transfer jars to a towel-covered surface.
  • Let cool undisturbed for 12–24 hours.
  • Check seals: lids should be flat or slightly concave.
  • Label jars with the date.
  • Store in a cool, dark place for up to 12–18 months.

If a jar didn’t seal, refrigerate it and use within a week or reprocess with a new lid.

Conclusion

Pressure canning tomatoes offers more versatility than water bath canning, allowing you to make rich sauces, add herbs, or even mix in vegetables.

While it requires more equipment and attention to detail, it ensures your canned goods are safe, shelf-stable, and free of preservatives.

This method is perfect for storing big batches of tomato sauce for dishes like chili, lasagna, and pizza, all with the fresh taste of homegrown tomatoes. Once you master it, you’ll never go back to store-bought!

Smoked Salmon Toast with Smashed Edamame

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Packed with omega-3s, this smoked salmon toast is made with smashed edamame for a fun, nourishing twist. Topped with pickled onions, microgreens, hot honey and chia seeds, this savory toast recipe is perfect for a healthy breakfast, lunch, or snack.

This blog post is sponsored by Terry Naturally®. Thank you for supporting the brands that make this blog possible. As always, opinions are my own. 

Why I love this recipe!

Smoked salmon toast might sound basic but the smashed edamame takes it to a whole other level.

The edamame spread is super easy to make in a food processor or high-speed blender – it’s got fresh basil, lemon, garlic, and tahini for mouth-watering flavor.

For even more flavor, I love adding pickled onions for tanginess and hot honey as toppings for a little sweet and heat combo.

As a registered dietitian who happens to be pregnant right now with baby #2, I’m making sure I get enough omega-3s in my day which are helpful in supporting baby brain development.* And the ingredients in this recipe like smoked salmon, edamame and chia seeds are all packed with omega-3s! 

Other easy, omega-packed salmon recipes that are in rotation right now at our house are my canned salmon salad and 30-minute sheet pan salmon fajitas.

I love this smashed edamame toast for an easy nourishing breakfast or quick lunch! Savory toast recipes are awesome because you can customize them for your liking too. Omit or add whichever toppings you want! 

Ingredients You’ll Need

ingredients for smashed edamame toast with smoked salmon with black text overlay on white marble boardingredients for smashed edamame toast with smoked salmon with black text overlay on white marble board

Notes on Ingredients:

smoked salmon: I prefer cold-smoked salmon for its strong flavor and soft texture but it’s generally not recommended for pregnant folks like me right now (similar to deli meat) because the potential risk of listeria infection. The good news is hot smoked salmon, which is brine cured and smoked at a higher temperature, is a safer alternative! Hot smoked salmon will have a firm, flaky texture and smoky flavor.

multigrain bread: I’m opting for multigrain bread here for a little more nutty flavor and fiber to help keep you full longer but you can use your preferred bread of choice!

edamame: I use shelled refrigerated edamame but you could use frozen shelled edamame too – just be sure to defrost it before using.

basil: I add this fresh herb to add a balance of sweet and savory flavor to the edamame spread.

lemon: I include lemon juice and zest to add bright flavor to the smashed edamame.

tahini: This sesame paste helps bind the smashed edamame and adds a rich nutty flavor.

pickled onions: You can find pickled onions at some grocery stores or specialty food stores but I used a quick pickled onion recipe from Bon Appetit.

microgreens: Young vegetable greens falling somewhere in-between a sprout and a baby green. They add texture, flavor and visual appeal to meals and contain more concentrated nutrient content. 

hot honey: Adds the perfect combo of sweet and spicy!

chia seeds: Adds a little crunch and extra omega-3 boost!

Omega-3 Packed Toast Recipe!

If you’re looking to bump up your omega-3 intake, this recipe is IT. Multiple ingredients are high in omegas like the salmon, edamame, and chia seeds.

Omega-3s are essential fatty acids because we don’t produce them in our body naturally – we need to get them from food sources and/or supplements.

Omega-3s (primarily DHA and EPA) are well-studied have been associated with a whole host of health benefits including supporting cognitive function and infant health and brain development*.

As a dietitian, I like having all my bases covered when it comes to different nutrients which is why I also take an omega-3 supplement. I really like Terry Naturally’s Vectomega ® because it’s the only fish-based (derived from North Atlantic salmon) omega-3 bound to phospholipids, with naturally occurring peptides, which helps support better absorption and digestion, meaning no fish burps!*

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

omega 3 supplement surrounded by smoked salmon toast with smashed edamame, pickled onions and microgreensomega 3 supplement surrounded by smoked salmon toast with smashed edamame, pickled onions and microgreens

How to Make Smoked Salmon Toast with Smashed Edamame

  1. Make your edamame spread! In a food processor, combine edamame, basil, lemon juice, zest, garlic, and tahini and blend until combined. 
  2. Toast your bread! According to your desired level of toasted!
  3. Assemble your toast! Spread smashed edamame over two slices of toast and layer with toppings: smoked salmon, pickled onions, microgreens, hot honey and chia seeds.

Equipment You’ll Need

Food Processor or high-speed blender

Expert Tips

  1. I like using sourdough or multigrain bread for this recipe but you can use whatever bread you prefer!
  2. You can use store-bought pickled onions or whip up some quick-pickled onions at home that will last in the fridge for up to three weeks! All you need is apple cider vinegar, sugar, salt and water. I used Bon Appetit’s recipe for quick-pickled onions.
smoked salmon toast with smashed edamame, pickled onions, honey, microgreens and chia on plate smoked salmon toast with smashed edamame, pickled onions, honey, microgreens and chia on plate

Preparation and Storage

Smashed edamame spread can be made in advance and stored in the refrigerator in an airtight container for up to one week.

Recipes that Pair Well

Lavender Latte

Pomegranate Smoothie

Vegan Asparagus Soup

omega 3 supplement near two plates with smoked salmon toast and bowls with edamame spread and pickled onionsomega 3 supplement near two plates with smoked salmon toast and bowls with edamame spread and pickled onions

For more salmon inspiration, check out my other recipes below!

Greek Marinated Salmon Gyros with Tzatziki

Blackened Salmon Tacos with Corn Avocado Salsa

30-Minute Sheet Pan Salmon Fajitas

Air Fryer Salmon (Fresh or Frozen)

If you like this recipe, please be sure to comment and give it a 5 star rating below. If you make it, share it on Instagram and tag me @karalydonrd and I’ll re-share it with my followers! If you want to save this recipe for later, be sure to pin it on Pinterest!

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Description

Packed with omega-3s, this smoked salmon toast is made with smashed edamame for a fun, nourishing twist. Topped with pickled onions, microgreens, hot honey and chia seeds, this savory toast recipe is perfect for a healthy breakfast, lunch, or snack.


  • 1 1/2 cups shelled edamame
  • ¼ cup packed basil
  • 3 tablespoons lemon juice (from one lemon)
  • 1 teaspoon lemon zest (from one lemon)
  • 2 cloves garlic
  • ¼ cup tahini
  • Salt, to taste
  • 2 slices bread of choice
  • 2 ounces smoked salmon
  • 1 tablespoon pickled onions
  • ½ cup microgreens
  • 1 teaspoon hot honey
  • ½ teaspoon chia seeds


  1. In a food processor (or high speed blender), add edamame, basil, lemon juice, zest, garlic, and tahini and blend until combined, about 60 seconds. Scrape down sides and blend again until smooth and creamy, about 60 seconds. Season with salt, to taste.
  2. Toast your bread until slightly browned and crispy.
  3. Spread about ¼ cup edamame spread over two slices of toast.
  4. Layer toppings on toast: smoked salmon, pickled onions, microgreens, hot honey, and chia seeds.

Notes

  1. You can buy pickled onions at the store or make quick-pickled onions at home using apple cider vinegar, sugar, salt, and water. I used Bon Appetit’s recipe for reference.
  2. I like using sourdough, multigrain, or fresh bakery bread for this recipe but you can use whichever variety of bread you prefer!

  • Prep Time: 10 minutes
  • Category: Lunch
  • Method: Toaster
  • Cuisine: American

Vegan Blended Baked Oats with Dark Chocolate Chips

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These vegan blended baked oats with dark chocolate chips are based off of a viral recipe, yet I promise that they deserve an enduring place in your breakfast routine! Freshly made, the oats have a tender, soufflé-like texture that’s irresistable. Featuring rolled oats, nut or seed butter, banana, plant milk, and dark chocolate chips, the recipe is a wholesome morning treat. I give two options for preparation: oven or air fryer.

Blended baked oats—usually served in ramekins or other single-serve dishes—became a viral trend on Tik Tok in around 2021.

I’m here, three years later, to report that the recipe is as fun and tasty as ever. And in spite of its formerly viral status, it’s worthy of a longterm spot in your breakfast repertoire.

One of the sweet parts of working as a dietitian is that I see a fair number of teens and twenty-somethings in my practice.

These thoughtful, incisive, humorous young folks keep me up-to-date on social media trends, acronyms, and recipes.

One of my clients told me about the blended baked oat trend back when it was first popular. It sounded like a cool idea, blending the oats prior to baking them. Yet the part of me that’s quick to dismiss a fad was reluctant to try them.

I’m not too proud to admit when I’ve been wrong about a recipe, and I was definitely wrong about this one!

Now that I’ve made baked oatmeal this way, better late than never, I can tell you that it’s a fun method with tasty results. As I’ve realized so many times over in my life and career, it’s good to keep an open mind.

What are blended baked oats, exactly?

This isn’t my first time trying, or writing about, baked oatmeal. In fact, oatmeal bakes are one of my go-to vegan meal prep breakfasts.

The baked oatmeal variations that I’m accustomed to making involve mixing rolled oats with some sort of liquid, then baking them in the oven.

The resulting mixture is dense and hearty, with plenty of texture from the rolled oats.

Some of my favorite examples are my vegan blueberry banana oat bake, vegan pumpkin chocolate chip baked oatmeal, and maple brown sugar baked oatmeal.

The vegan blended baked oats that I’m sharing today are different, in a good way. Rather than baking the oats whole, you’ll blend them with plant milk, nut or seed butter (I like tahini), some baking powder, and a pinch of cinnamon.

Then, you’ll pour this “batter” into individual dishes and bake or air fry them till they’re puffy and set.

The result is something that’s much more like cake than baked oats. In fact, when I made it, I kept thinking to myself that it had an almost soufflé-like texture.

After the blended baked oats have been out of the oven or air fryer for a few minutes, they’ll lose some of their height, which is what’s reflected in the photos here.

But they really are impressively domed and fluffy at first. Even once they’ve been stored, they retain a lovely, tender texture.

Key ingredients

Making blended baked oats is more of a cooking method than a specific recipe. I’ve chosen the ingredients that speak to me, but there’s room for variation.

I’ll offer some substitutes that I know can work. As I continue to make this recipe, which I know that I will, I’ll update the recipe card with more options.

Rolled oats

I love all types of oatmeal: steel cut, rolled, and quick oats. But the variety that I cook with most often is probably rolled oats.

Rolled oats are what end up in my favorite protein-rich vegan overnight oats, my savory turmeric chickpea oats, and most of my baked oatmeal recipes.

You can use either rolled oats or quick oats here. I don’t recommend steel cut oats for this particular recipe.

If you have celiac disease or don’t do well with gluten, be sure to use rolled oats that are certified gluten-free.

Nut or seed butter

Adding nut or seed butter to the vegan blended baked oats achieves a few things. It serves as an egg replacer, it makes the oats tender and flavorful, and it adds healthful fats to the recipe.

The latter is a win when it comes to staying satiated.

I’ve tested the recipe with almond, peanut, cashew, and sunflower seed butter, along with tahini.

All of these nut and seed butters add their own distinctive flavor. As you can imagine, the PB version is really peanutty, and so on.

My favorite option so far is tahini. I think it creates the most silky-textured baked oats. And while tahini is known for being a little bitter, that bitterness mellows with baking. Your finished oats will have a light toasted flavor, and the chocolate will shine through.

Banana

Ripe banana—half for a single portion, a whole one for a double portion—also functions as an egg replacer.

In addition, it ensures that the oats are fluffy and moist, and it adds a little naturally occurring sweetness to the recipe. (The only other source of sweetness in the recipe is the dark chocolate chips.)

I know that I have some readers who really don’t care for banana, so I have two suggested alternatives: pumpkin purée and applesauce. A quarter cup of either of these can work in the recipe.

So far, I like the banana + tahini + dark chocolate chip combo best, but it’s good to have options!

Dark chocolate chips

Your favorite vegan chocolate chips are welcome here, as is finely chopped dark chocolate. I like to use mini chips when I make the recipe.

Vegan milk chocolate, which is usually made with oat milk, is also an option and increasingly easy to find. While I enjoy it for snacking or dessert, I find it a little too sweet for the blended baked oats.

If you’re not in the mood for chocolate at breakfast, then it’s fine to replace the chips with chopped walnuts, pecans, or hazelnuts. Shelled pumpkin seeds are also a nice option.

If you want the crunch of nuts with a little added sweetness, I think that my crispy baked candied walnuts or crispy baked vegan candied pecans would be a great addition.

Plant milk

You won’t need a lot of plant milk to make the recipe (1/4 cup / 60ml per serving). Soy milk is my plant milk of choice, but you can also use oat, almond, cashew, or light coconut milk.

How to make vegan blended baked oats

A few things to keep in mind about the recipe:

  • As written, it makes two servings, but I’ve successfully halved the recipe to make a single serving, and you can do the same if you like.
  • The blended baked oats will be at their most impressively fluffy and high right after baking. They’ll collapse a little as they cool, but they’ll still be delicious.
  • You can prepare reheat the oats in either the oven or your air fryer—I’m giving instructions for both methods!
  • Since the recipe takes 15-25 minutes to cook, plus prep/blending time, it’s a weekend breakfast for me. But it’s really not difficult to prepare.

Step 1: Get set up

First, preheat your oven or air fryer. I don’t always pre-heat my air fryer before using it, but I do when I’m converting a baking recipe.

Then, lightly oil two small ramekins. I use ones that are 3-inch / 7.5cm in diameter and 1 1/2-inch / 4cm high.

If you don’t have smaller baking vessels like these, you could bake the two servings together in something a little bigger. You could also divide the recipe into four muffin cups (two muffin portions per person).

Step 2: Blend

If you happen to have a personal-sized blender, or a high-speed blender that also has a personal-sized blending attachment, that’s ideal for this recipe. It can be tricky to blend smaller quantities in a large blender.

Depending on the shape of the blender you have, however, it may not be a hassle. If you try blending the oats and have trouble, even with a tamper, you can try doubling the recipe and sharing it with others. Or, use it as an excuse to meal prep and get four portions out of the recipe.

In any case, add your banana, oats, plant milk, a little ground flaxseed, salt, baking powder, vanilla extract, and your nut or seed butter to the blender.

The oats should blend up easily within 1-2 minutes.

Step 3: Stir in half of the dark chocolate chips (or chopped nuts)

While the batter is still in the blender, use a small spatula to stir in half of the dark chocolate chips, so that they’re evenly mixed through the batter.

Step 4: Pour the batter into ramekins and top with remaining chocolate chips

Once that’s done, pour the batter into your two prepared ramekins, dividing it up evenly.

Two white, round ramekins are pictured on a small, silver tray. They're filled with a creamy batter and dark chocolate chips.Two white, round ramekins are pictured on a small, silver tray. They're filled with a creamy batter and dark chocolate chips.
Two round ramekins will be perfect vessels for your two portions of blended baked (or air-fried) oats.

Finally, sprinkle the remaining tablespoon of chocolate chips over the tops of your divided and portioned oats.

Step 5: Bake or air fry

If baking, you’ll need to give the oats 22-25 minutes in the oven. After baking, the tops will be golden, domed, and set.

Two white ramekins are filled with vegan blended baked oats. They rest on a white surface.Two white ramekins are filled with vegan blended baked oats. They rest on a white surface.
The finished baked oats will have golden, domed tops. At first, they ought to be quite puffy, almost like mini-souffles. They’ll settle a little as they cool.

If you’re air frying, the oats will need 15-18 minutes in order to achieve that same effect. I have an air-fryer with a 4L basket, which is roomy, but not roomy enough to fit both ramekins comfortably.

I hold one of the baked oat portions in the fridge while the other air fries, and then I make the second portion directly after.

Step 6: Serve, with or without some fun accompaniments

The vegan blended baked oats are really delicious enough to serve on their own; thanks to the chocolate chips, there’s plenty of flavor, and you won’t need a garnish.

However, a little extra nut or seed butter can be nice for drizzling, if you like.

As far as accompaniments go, a glass of soy milk for plant protein, a vegan yogurt with berries, additional banana, a cup of some sort of smoothie that you like, or some crunchy nuts are all nice ideas.

An overhead image of a small, round white ramekin, which is filled with cake-like vegan baked oats.An overhead image of a small, round white ramekin, which is filled with cake-like vegan baked oats.

Storage & reheating

Again, I’m partial to this recipe when it’s freshly baked. But if you’re making a few portions and wish to store them, that’s also great. Future breakfast cake for future you!

Cover the ramekins with reusable silicone covers or Saran wrap, then transfer them to the fridge. You can keep them there for up to three days.

Air fry or re-heat in the oven (at 300°F / 150°C) for five minutes, or until nicely warm, before enjoying them again.

An overhead image of a small, round white ramekin, which is filled with cake-like vegan baked oats.

Vegan Blended Baked Oats with Dark Chocolate Chips (Air Fryer Option)

Author – Gena Hamshaw

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yields: 2 servings

  • 2/3 cup rolled oats (65g)
  • 1/2 cup unsweetened soy, oat, almond or cashew milk (120ml)
  • 1 medium ripe banana*
  • 1 teaspoon ground flaxseed
  • 1/8 teaspoon salt
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons nut or seed butter (I prefer tahini; almond, cashew, almond, sunflower, and peanut butter will all work)
  • 2 tablespoons vegan mini or regular chocolate chips (30g)
  • Preheat the oven to 375°F / 190°C or an air fryer to 325°F / 165°C. Lightly oil two small (3-inch / 7.5cm in diameter and 1 1/2-inch / 4cm high) ramekins.

  • Place the oats, non-dairy milk, banana, flaxseed, salt, baking powder, vanilla extract, and tahini or nut butter in a blender and blend till smooth, about 1 1/2-2 minutes. This recipe works especially well in a personal-sized blender.

  • Stir one tablespoon / 15g of the mini chocolate chips into the resulting batter. Divide it between the two ramekins.

  • Sprinkle the remaining tablespoon of mini chocolate chips over the tops of the oat mixture in the two ramekins.

  • Transfer the ramekins to the oven or air fryer. Bake for 22-25 minutes, or until the baked oats are puffy, the tops are golden brown, and both look a little like mini-soufflés. Alternatively, air fry the oats for 15-18 minutes, until you achieve a similar appearance and doneness.

  • The oats are best eaten immediately. However, you can cover them and store in the fridge overnight. Air fry or re-heat in the oven(at 300°F / 150°C) for five minutes before enjoying.

*Substitute 1/4 cup pumpkin purée or applesauce.

With time, I default more and more to tried-and-true recipes, meals that evoke nostalgia, and classic preparation methods.

Yet I have to remind myself that a willingness to try new things is what drove so much of my development when I was learning to cook vegan food.

I’m glad that I woke up one Saturday morning with the desire to try something fun, and different, and I made vegan blended baked oats. They’re a nice little treat, and I hope you’ll enjoy them, too.

xo

How to Use Fitness Trackers without Losing Touch with Yourself

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While our ancestors relied on their senses to assess how they were doing, increasingly, we rely on gadgets.

Today, if you’re curious enough, you can measure your heart rate, your step count, your exercise intensity, and your sleep quality—sometimes all on one sleek device.

In the best cases, these devices offer a bridge between what you subjectively feel and what you can objectively measure.

This is generally a really cool and amazing thing.

Our subjective feelings and assessments matter, but they’re not always the most reliable. Us humans just aren’t particularly skilled at quantifying our experiences and behaviors with cold precision.

Take, for example, a colleague of mine. He believed he was eating within a narrow caloric window, but after careful tracking, he learned that he was putting away a bonus 500 Calories a day—in barbecue sauce.

That said, some of us are better than others.

Ben Johnson, the Canadian sprinter, was reported to have been able to call out his 100 metre time within a tenth of a second of the stopwatch readout.1

That’s outlier performance, to be clear, but it still makes you wonder:

How good are you at assessing yourself?

And, how can you improve your accuracy through the wise use of technology—like fitness trackers—to help you make better decisions about your health?

In the following article, we’ll tackle the above, plus we’ll address:

  • How accurate are data trackers in the first place?
  • When is tracking helpful? (And when is it not?)
  • Can you train yourself to more accurately assess things by feel?

Let’s get into it.

First, how accurate are data trackers anyway?

Not all data is created equal.

Some brands produce better products than others. This is not just hardware but also the quality of their software and datasets.

Beyond that, not all things are equally easy to quantity.

For example, heart rate and step-count data are generally reliable,2 but many other types of outputs—from calories burned to movement velocity—have substantial margins for error.

The below chart shows the reliability of various tracking devices.

(If you’re curious, we cover the accuracy of various progress indicators in more detail here: Are Fitness Trackers Worth It?)

Next, when is tracking actually helpful?

The good: Tracking devices offer us more data about our behaviors and bodies than ever before.

The bad: Tracking devices offer us more data about our behaviors and bodies than ever before.

“What’s really remarkable,” says Samantha Kleinberg, a computer scientist who studies decision-making, “is that even a tiny amount of surplus information has a big negative effect on our decision-making.”3

That’s the paradox of tracking: Too little detail makes it tough to make the right decision, but so does too much. A graph showing 'The Effect of Information on Decision Making' with an inverted U-shaped curve. The x-axis shows 'Amount of relevant information available' and the y-axis shows 'Ability to make decisions'. The peak of the curve is labeled 'Sweet spot', suggesting an optimal amount of information for decision-making, with performance declining when there's either too little or too much information.

This can be expressed as an inverted U, with the sweet spot at the top of the curve.

Today, it’s surprisingly easy to have too much information.

Consider the analysis paralysis you feel after scanning hundreds of reviews from the various taco places in your neighborhood. (All you wanted was a decent el pastor, but now you don’t know which taqueria to pick!)

Finding just enough information to make good decisions is an art form—especially in the world of health and fitness, where it seems like everyone is trying to outdo each other when it comes to providing more science, more customization, and more complexity.

But when all that information starts to blur together with no clear path forward, what should you do?

For starters, you can ask yourself a simple question:

Does tracking increase my wellbeing and performance?

If the answer is a clear yes or no, you know what to do. (Either continue tracking as you were, or drop the gadget and walk away.)

If you’re a little fuzzy, here are three signs to watch for to help you determine if tracking is helpful—or not.

Sign #1: Tracking is decreasing your stress and validating your method(s).

When Zak’s coach raved about the benefits of zone 2 cardio, it sounded logical. But when the rubber on his running shoes hit the road, Zak second-guessed everything. Zak prided himself on his ability to grind, and simply didn’t trust that something that felt easy could also be effective.

Yet, the data didn’t lie. As the weeks went by, Zak watched his resting heart rate drop—along with his recovery time from hard runs. With that reassurance, Zak began to relax about the process—and his resting heart rate dropped further.

Zak hadn’t trusted his feelings, but he did trust the data from his heart rate monitor.

Using a tracking device enabled Zak to calibrate his own perceptions so they were more accurate and realistic.

If you’re a coach who has a client like Zak who’s high performing but doesn’t know it, tracking can help build confidence and reduce the anxiety that they’re “not good enough.”

Here, you empower them by shining a spotlight on existing performance. Expert assurance can go a long way but can also be bolstered by reliable data.

(Recently, many people have begun using continuous glucose monitors, or CGMs, in order to “optimize” their blood sugar levels. This can help “validate” certain food choices… but it can also be a waste of time. Read more: Should people without diabetes use CGMs?)

Bad omen: Tracking is increasing stress or negatively affecting performance.

Sometimes, data can stress you out without any upside—like when you receive poor scores about things beyond your control.

Take the new parent of a newborn who gets a poor sleep quality score.

Tracking has a time and a place. When scores are beyond your control or your priorities lie elsewhere, tracking can create unnecessary stress and is counterproductive.

You can always revisit tracking when circumstances or priorities change.

Sign #2: Clear feedback from data is enhancing your motivation and ability.

For a behaviour to take place, you need three things4:

  • Motivation: A compelling reason or desire to take action toward achieving something. This can come from external sources (your spouse is urging you to quit smoking) or internal drives (you’ve always dreamed of running a marathon).
  • Ability: You have a combination of skills, plus opportunities to express them. (For example, you know how to do a simple resistance training routine, and you have 20 minutes a day to execute it.) This may involve overcoming constraints like time, money, mental and/or physical effort, social pressures, and changes to routine.5
  • Prompt: A prompt is a cue or instruction that elicits an action. (For example, when your GPS tells you to turn left, or when your restless legs “remind” you you’re due for a walk.) Critically, even with high levels of motivation and ability, you may not take action—or the right kind of action—without a prompt.

Fitness trackers shine when you’ve got plenty of motivation and ability—and just lack the prompt.

Take my client, Margaret. She used to have a glass of wine most nights, believing it helped her sleep better. Once she started wearing a sleep tracker though, she saw that her sleep quality was much poorer the nights she imbibed. Once she received this prompt—her sleep score—she adjusted her behavior.

When you highlight important data, the right choices become clearer.

When it comes to changing behaviours, sometimes all it takes is one key piece of data. As they say, “Once you see it, you can’t un-see it.”

(PN’s CEO Tim Jones used the feedback he got from various lifestyle trackers to finally reduce his genetically high cholesterol levels—and built a richer, more meaningful life in the process. Read more: How This Guy Cut His Cholesterol in Half Without Drugs)

Bad omen: Data collection is decreasing motivation or ability.

When Jan, an avid recreational cyclist, found out he could view—then demolish—the records set on local biking trails, he set to work. But as those records were destroyed, so too was his ability to ride for enjoyment. His focus on speed left him under-recovered and eventually led to burnout.

If workouts have become more about the numbers and less about technique, experience, or even enjoyment, tracking is likely no longer helpful.

Sign #3: Tracking is helping you understand yourself better.

The harder you work, the better your results.

Right?

Not necessarily.

This belief tends to get grinders like Zak into trouble because they think they’re making progress—but really they’re just getting in their own way, even inhibiting performance and recovery.

Meanwhile, there are also many people who chronically underestimate their effort and capacity, and would benefit from turning up the heat. Here, data can help us more accurately understand our own potential.

Let’s look at high-intensity interval training (HIIT) as an example. HIIT workouts alternate fixed periods of intense effort with fixed periods of rest. However, these fixed periods of rest are just estimates of recovery times.

Heart rate data can create a more individualized picture of actual recovery needs, which may be faster or slower than you expect.

Sometimes, the mind says yes but the heart says not quite yet.

A good coach does more than just simply ask for more. They also help keep clients out of the unproductive “junk volume” zone, where fatigue accumulates but performance doesn’t improve (and maybe even worsens).

By looking at real-time metrics of output, fatigue, and recovery, you can better understand yourself and your clients, and help keep everyone training and recovering efficiently.

Bad omen: Over-reliance on data is making you lose touch with your own senses.

When you become overly reliant on data, you risk losing touch with your own sense of how you feel, whether that’s hunger and fullness levels, energy and fatigue, or something else.

A relevant example is “The Great My Fitness Pal Blackout.”

In January of 2019, the calorie-tracking app (with a reported 200 million subscribers!) went down for a day. Pretty minor—unless you happened to be tracking your macro and caloric intake and waiting for the app to tell you exactly how much you could eat that day… which I was.

When the app wouldn’t load, I recognized the mild panic I felt was unhelpful. My overreliance on the app had disconnected me from my own internal signals, and without it, I felt adrift. Since then, I’ve shifted my focus to how energetic I feel and one of the oldest tracking technologies available: the mirror.

(If you feel like you’re lost without your besties—your phone and your apps—there’s a name for that. There are also ways to develop a healthier relationship with your tech. Read more: What is nomophobia?)

3 ways to use fitness trackers to help you make more accurate self-assessments

Before we get to how to do the above, let’s talk about why assessing things by feel can be so important.

Whether it’s body fat percentage or movement speed, even supremely motivated and capable clients will experience diminishing objective results from their training.

The scale stops dropping, the number of plates you’re able to load on the bar plateaus, or—gasp—your race time even regresses.

Motivation based purely on progress or other extrinsic goals6 will fall away during these times.

However, exercisers who focus on feelings of mindfulness7, mastery, meaning8, and success9 develop a more resilient practice. They also enjoy the process more, whether that’s the process of running, lifting, winding down for a good night’s sleep, or just enjoying a meal.

So, although objective data can provide essential feedback and guidance, you’ll only reap the full benefits of your practice—that is, enjoyment and results—if you maintain connection with your felt experience.

And good news: You can actually use fitness trackers to calibrate and even improve your ability to accurately sense what’s happening in your body.

Here are three ways to do it.

1. Check in with yourself before you check the data.

Can you imagine asking someone how their vacation was and then waiting for them to look at their photos to be able to answer? That’s what it’s like when you rely purely on external data about your own experience.

Whatever the metric—how far you biked, how many calories you consumed, or how fast your heart was beating—the simplest way to work mindfully with tracker data is to pause, breathe, and then tune into the powerful (if not always accurate) prediction-making powers of your brain.

Once you’ve checked in with yourself, you can calibrate your self-assessment by comparing the detailed (if not always accurate) outputs of your fitness tracker.

Over time, you may be able to narrow the gap between two.

(Note: Don’t forget to regularly update your app. Algorithms and data sets are regularly adjusted for better predictive accuracy.)

2. Develop mental shortcuts that can occasionally stand in for objective measures.

The coaches I work with regularly ask people to estimate the boundaries of their strength (such as how many reps they can do at a given weight until failure).

Novices are often terrible at estimating this—and regularly off the mark by five or more reps. However, the use of objective trackers can help calibrate their understanding, and most people can reduce their margin of error dramatically.

In theory, you might use fancy tools like accelerometers or blood lactate measurements, but our coaches just ask, “For a million dollars a rep, how many more reps do you think you could do?”

Though there’s nothing objective about this question, most clients are able to use the prompt as a kind of shortcut to understand maximal effort. (After all, that last rep may be worth seven figures!)

The question also leverages the rate of perceived exertion (RPE)—your perception of how hard you’re working—which is one of the most validated sensory-driven approaches.

Not everyone is automatically good at estimating RPE, but most people can improve their skills by mapping their felt experience with occasional calibration with objective data.

3. Keep developing your ability to dial into your senses.

Trackers have components like accelerometers, GPS, and gyroscopes to sense data about speed, distance, and more.

But humans are no slouches either.

We have…

  • Mechanoreceptors that respond to pressure, vibration, and the joint angles change
  • A vestibular system that monitors balance and angle changes
  • Proprioceptors that clock the speed and rate of length-change of muscle spindles
  • Thermoreceptors that register register warming or cooling
  • Chemoreceptors that detect chemical changes, such as scent or taste, as well as changes in the bloodstream
  • Nociceptors—part of the body’s alarm system—that sense threat and send signals of potential harm or distress

And that’s only a partial list.

You have access to an incredibly rich network of sensory information—something that technology cannot begin to touch.

All of this information is fed into the powerful pattern-recognition machine of your nervous system.

To continue honing your ability to use this rich network of sensory information, regularly check in with what and how you’re feeling.

When you learn to calibrate your own senses with objective data, you can leverage all the cool advances in wearable tech—while still keeping your own experience front and centre.

References

Click here to view the information sources referenced in this article.

If you’re a coach, or you want to be…


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If you’d like to learn more, consider the PN Level 1 Nutrition Coaching Certification. (You can enroll now at a big discount.)

5 Ways to Propagate Your Own Forsythia

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Forsythia is an iconic shrub in USDA Hardiness Zones 5-8, where its late winter to early spring blooms shatter winter’s icy grip with their bold yellow blossoms.

In our guide to growing forsythia, we discuss all you need to know to cultivate this classic in your landscape.

A close up horizontal image of a forsythia hedge in full bloom in the spring garden, pictured on a soft focus background.A close up horizontal image of a forsythia hedge in full bloom in the spring garden, pictured on a soft focus background.

This article focuses on five easy ways to propagate more shrubs from the ones you already have.

Here’s the lineup:

This is fun, so let’s get right to it!

If you already have a forsythia bush, you can easily make more with one of the following methods:

1. Air Layering

One way to start a new shrub is to force one of its stems, or canes, to sprout roots.

This technique works with any size bush that is over a year old, because it requires “old wood,” or last year’s growth that has hardened off.

A close up vertical image of a bag of soil attached to a shrub's stem to propagate by a process called air layering.A close up vertical image of a bag of soil attached to a shrub's stem to propagate by a process called air layering.

Here’s how to do it:

  1. In the spring, select a cane that is almost finished flowering, but hasn’t leafed out yet.
  2. Choose a place where there is at least one leaf node, and the cane is straight and firm.
  3. As though you were whittling, hold a paring or pocket knife parallel to the cane, and starting about an inch below the leaf node, pare away a thin layer of the outer bark.
  4. Cut straight through the leaf node to create a flap of bark that is still attached at the upper end, just above the leaf node.
  5. Snip off all other leaf nodes, so that it is bare for six inches above and below the “wound” you created with your knife.
  6. Gently lift the flap and press some rooting hormone powder into the inner wood.
  7. Place a bit of sphagnum moss under the flap as well, and close it down.
  8. Wrap sphagnum moss around the wound site to achieve a thickness of about four inches, two above and two below. The length should be three to four inches.
  9. Cut a piece of black trash bag to a size of about five by five inches.
  10. Wrap the plastic around the moss bulge, overlapping it for complete coverage.
  11. Secure the plastic at each end with duct tape, for a snug package.
  12. In late summer, open the package, and you should find that the cane has grown roots. If it hasn’t, replace the plastic and tape, and allow them to stay in place until late next spring.
A close up horizontal image of the branch of a shrub demonstrating roots growing out of the leaf nodes after propagation by tip layering.A close up horizontal image of the branch of a shrub demonstrating roots growing out of the leaf nodes after propagation by tip layering.
Photo by Nadiatalent, Wikimedia Commons, via CC BY-SA.
  1. Cut the rooted stem off at its point of origin.
  2. Make cuts in the rooted stem three to four inches above and below the sprouted roots.
  3. Plant the rooted stem two inches deep in soil that has been worked to a depth of six to 12 inches and drains well. It will sprout and have time to harden off before winter dormancy.

Provide an inch of water per week in the absence of rain until the first frost.

2. Division

Another way to make one shrub into two is by dividing it in the spring, after it flowers.

This method works best with small shrubs that have had a chance to establish themselves for two to three years. They have substantial hard wood and are able to withstand the shock of unearthing.

To divide a forsythia:

  1. Use a pitchfork to loosen the soil around the shrub in a circle about one foot out from the base.
  2. As you walk the circle, push the pitchfork in with your foot, and bend it back to loosen and lift the roots. Take it out and do the next section, until you have gone completely around.
  3. Lift the bush out and lay it on its side on flat ground.
  4. Use an axe or other sharp tool to chop through the crown, where the canes meet the roots, to create two independent shrubs.
  5. Replant where desired, taking care to set the crown at ground level, covering the roots with about two inches of soil.
  6. Maintain one inch of water per week in the absence of rain.

By fall, the young bushes will be well-established and ready for winter dormancy.

3. Soil-Rooted Stem Cuttings

This is my favorite way to make new forsythias from old.

It reminds me of a little story that you may already know if you follow my articles…

My sister-in-law was the first grandchild in her family, and her gardener grandfather loved it when she visited.

He’d give her a lollipop to eat, and when she was finished, they’d go out to the yard and “plant” the stick in the garden.

And – you guessed it – when she returned the next time, a fresh lollipop had “grown” and was waiting for her.

Rooting hardwood stem cuttings in soil is that easy!

Here’s how:

  1. In late fall, when shrubs are dormant, choose a sturdy cane.
  2. Snip off the top two inches to remove the weakest, narrowest part.
  3. Cut the cane at its point of origin, to remove it from the shrub.
  4. Lay the cane down and find the leaf nodes. These are not the flower buds, but the bumps where the foliage will sprout.
  5. You can get multiple cuttings from a long cane. Make your bottom cuts about a quarter of an inch below a leaf node, so that each stem section has a leaf node near its base. Make your top cuts a quarter of an inch above a leaf node, so that each has a node near its top, as well.
  6. Dip the base of each stem section into rooting hormone powder.
  7. Plant the cuttings in a container of compost or sterile potting medium, about four to six inches apart.
  8. Keep the container indoors or in a greenhouse.
  9. Maintain even moisture, but don’t oversaturate.
  10. When the danger of frost has passed in the spring, transplant the rooted stems to the landscape in groups of three to five, with about four to six inches between them, for a sturdy shrub base.
  11. Provide an inch of water per week in the absence of rain.

Another way that’s even easier is to use the clippings you have gathered when you prune your forsythia in the spring

Rather than throw them on the compost heap, use the firm “old” wood that was last year’s growth to make your cuttings.

  1. If the leaves have already sprouted, use them as a guide for cutting above and below the leaf nodes.
  2. Snip off the foliage to redirect energy toward root growth.
  3. Make your stem sections, and dip each into rooting hormone.
  4. Plant the hardwood cuttings directly into the ground in groups of three to five placed four to six inches apart.
  5. Keep the soil evenly moist.

When foliage sprouts, you’ll know you’ve got roots, and can water once a week if it doesn’t rain.

4. Water-Rooted Stem Cuttings

In addition to starting stem cuttings in soil, there’s another approach you can take.

A close up horizontal image of a small glass vase et on a wooden table with sprigs of yellow flowers pictured on a soft focus background.A close up horizontal image of a small glass vase et on a wooden table with sprigs of yellow flowers pictured on a soft focus background.

While your forsythia is still dormant in late winter, you can cut stems to force indoors.

Choose long canes and place them in tall vases with four to six inches of water.

The warm home environment and the water will cause the stems to break dormancy and bloom.

When the flowers begin to fade, the leaves will sprout.

Be sure to keep fallen flowers and leaves out of the water, and change the water daily, for a healthy environment conducive to root formation.

When the danger of frost has passed, transplant rooted stems into the landscape.

Work the soil to a depth of six to 12 inches, until it’s crumbly.

Place clusters of three to five stems approximately four to six inches apart for sturdy shrubs.

5. Tip Layering

This method is so easy, weeping forsythia varieties do it all by themselves.

And, it’s really fun for gardening with children, because all it takes is bending a stem to the ground and keeping it there.

A large forsythia bush in full spring bloom with masses of yellow flowers.A large forsythia bush in full spring bloom with masses of yellow flowers.

If your forsythia has gracefully arching canes with tips that drag on the ground, they are likely to self-root.

You can cut these fledgling bushes away from their mother by snipping the canes that join them at the point where they originate, to encourage a new, long cane to grow on the mother shrub.

Then, you can dig up the babies, cut the long canes to within a few inches from the rooted shrublets, and move them wherever you like.

For bushes that don’t reach the ground themselves, bend a cane, bury the top four inches of the tip in two inches of soil, weigh it down with a rock or brick, and it will grow roots.

How will you know?

When you lift the weight, the stem won’t budge, and it will likely have a flush of foliage at the tip.

It’s best to do this very early in the growing season, so you have time to get the baby transplanted and hardened off for winter.

If you get a late start, just leave everything where it is – rock and all – until next spring.

A Word on Seeds

Starting shrubs from seed takes a long time, but you can jump-start the growing process by starting seeds indoors at any time of year.

Some forsythia types do not produce seeds, as they are sterile hybrids. In addition, when there are viable seeds, they may not produce results that are identical to the parent shrub from which they came, either in vigor or characteristics.

A close up horizontal image of the yellow blossoms of forsythia fading and setting seed pictured in light sunshine on a soft focus background.A close up horizontal image of the yellow blossoms of forsythia fading and setting seed pictured in light sunshine on a soft focus background.

That being said, for those who enjoy a challenge, you may want to try your hand at seed propagation.

Harvest your own seeds by collecting the brown pods that appear after the flowers finish blooming in the spring, just as the foliage is sprouting. If there are no pods, you have a sterile hybrid.

Inside each pod are a few teeny-weeny seeds that you can collect and store in an airtight jar for up to a year.

Sow them in sterile potting medium at a depth of one-eighth of an inch, with four to six inches between them. You can over-sow to increase the chances of germination and thin later if desired.

Place the seed containers in bright but indirect sunlight.

Some folks put plastic wrap over seed starter cells, or a plastic bag over a flower pot, to increase the ambient humidity and speed up germination.

Once the seeds sprout, remove the plastic, or the seedlings may overheat and die.

Keep the soil evenly moist, but not soggy, during germination.

Transplant the seedlings to the garden in late spring, after the danger of frost has passed.

Provide one inch of water per week if it doesn’t rain.

Punch Up the Color

If you already have a forsythia bush, why buy more when you can propagate your own? It’s cost effective, easy, and fun for the whole family.

Close up of a weeping forsythia branch with yellow spring flowers.Close up of a weeping forsythia branch with yellow spring flowers.

Try your hand at air layering, dividing, rooting stem cuttings, and tip layering.

Take your forsythia display from okay to “No way!” with multiple shrubs for masses of yellow blooms that don’t just say spring, they shout it.

Have you tried any of these propagation methods? Let us know in the comments section below!

And for more information on cultivating forsythia in your landscape, we suggest you take a look at the following guides next:

No Bake Lemon Cheesecake Bars

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No Bake Lemon Cheesecake Bars – The Real Food Dietitians















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Pesto Shrimp Orzo – Bites of Wellness

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Pesto shrimp orzo is an easy, flavorful, creamy meal that is ready in just 20 minutes with 4 main ingredients. This orzo pasta is coated with pesto and paired with plump shrimp and tomatoes for a simple weeknight dinner. Perfect for weekday meals but also perfect to feed a crowd.

If you love quick and easy recipes like this, you should try my Pesto Tuna Pasta recipe or try this Pesto Chicken Skillet with rice or pasta on the side for a simple meal.

This post contains affiliate links. As an amazon associate I earn from qualifying purchases. Click here to read my policy and more about affiliate links.

Recipe highlights

  • 4 ingredients
  • 20 minutes
  • Easy to make
  • Crowd pleasing meal
  • Great for busy weeknights
  • Versatile
Ingredients to make pesto orzo shrimp on marble countertop.Ingredients to make pesto orzo shrimp on marble countertop.

Ingredients

  • Orzo – this small pasta looks like rice but it’s pasta. Sometimes finding a gluten free orzo can be tough, so you could also use gluten free pasta.
  • Pesto – use your favorite pesto or make your own.
  • Shrimp – I like to use large Argentinian Pink Shrimp from Trader Joe’s. I like this because it’s peeled and deveined. Be sure to allow the shrimp to defrost completely before cooking.
  • Tomatoes – I love adding tomatoes to any dish with pesto. It’s a great pop of color and the flavors pair perfectly.

How to make pesto orzo with shrimp

Cook orzo: Bring water to a boil, cook orzo according to the package directions.

Cook the shrimp. Heat a medium to large skillet over medium heat. When hot, spray with avocado oil (or olive oil) and add shrimp, salt and garlic powder. Cook 2-3 minutes, flip and cook 1-2 more minutes. Turn off heat.

Shrimp in a stainless steel pan.Shrimp in a stainless steel pan.

Cut tomatoes in half.

Reserve pasta water: When orzo is done cooking, reserve 1/4 – 1/2 cup of the pasta water before draining.

Assemble the dish: Drain orzo, add shrimp, pesto and tomatoes to the pot. Add 2-3 tablespoons of the pasta water and stir well. Add more pasta water if needed.

Top tips

  • Make this with shrimp, chicken, chickpeas or salmon.
  • Use store bought pesto to make this super simple. If you have an excess amount of basil at home, make your own pesto!
  • To save time, be sure to buy peeled, deveined shrimp. I always buy frozen and defrost in under an hour or overnight (if you remember to defrost the night before).
  • If you forget to defrost your shrimp, you can cook frozen shrimp in the air fryer.

Variations

  • Add more veggies: Add cooked zucchini, broccoli, bell peppers, asparagus, roasted red peppers, baby spinach, kale, artichoke hearts
  • Spice: Add crushed red pepper flakes
  • Other protein: You can use cooked chicken (diced chicken or shredded chicken), chickpeas, Italian tofu or salmon bites.
Orzo shrimp pesto being spooned out of a pot by a large wood spoon.Orzo shrimp pesto being spooned out of a pot by a large wood spoon.

What to serve with pesto orzo

Common questions

Where to find gluten free orzo

Orzo is pasta that is cooked short and resembles rice. Until recently, there were not a ton of gluten free options. However, I have found 2 really delicious gluten free options:

Forkful of pesto shrimp orzo over white bowl.Forkful of pesto shrimp orzo over white bowl.

Can you use homemade pesto

Yes! If you have an abundance of basil and would prefer to use homemade, use your favorite recipe or you can try:

What if you don’t have orzo?

If you don’t have orzo pasta, you can use rice, pasta, spaghetti squash, or cauliflower rice.

★ Did you make this recipe? Please give it a star rating below!

  • 1 pound large shrimppeeled and deveined
  • 1 cup pesto
  • ½ teaspoon salt
  • ½ teaspoon garlic powder
  • 8 oz orzo
  • 1 cup cherry tomatoescut in half
  • ¼ cup pasta water
  • Bring water to a boil, cook orzo according to the package directions.

  • While orzo is cooking, cook the shrimp. Heat a medium to large skillet over medium heat. When hot, spray with avocado oil (or olive oil) and add shrimp, salt and garlic powder. Cook 2-3 minutes, flip and cook 1-2 more minutes. Turn off heat.

  • Cut tomatoes in half.

  • When orzo is done cooking, reserve 1/4 – 1/2 cup of the pasta water before draining.

  • Drain orzo, add shrimp, pesto and tomatoes to the pot. Add 2-3 tablespoons of the pasta water and stir well. Add more pasta water if needed.

  • Serve hot or at room temperature.

Top tips:
  • Make this with shrimp, chicken, chickpeas or salmon.
  • Use store bought or homemade pesto. 
  • To save time, be sure to buy peeled, deveined shrimp. If frozen, defrost in under an hour or overnight.
  • If you forget to defrost your shrimp, you can cook frozen shrimp in the air fryer.
Storing leftovers:
    • Fridge: Store leftover shrimp orzo pesto pasta in the fridge for up to 3 days in an airtight container.
    • Freezer: You can freeze leftovers in a freezer safe container, however I don’t love the texture of the shrimp when frozen and defrosted after being cooked.

Nutrition Information

Nutrition Facts

Amount per Serving

Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.

Let others know by rating and leaving a comment below!

DIY Natural Conditioner Bar For Hair

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In recent years I’ve done a lot of travel, from Texas to Iceland and everything in between. And while I love experiencing new things, I don’t always love travelling with liquid conditioner and shampoo. This nourishing conditioner bar recipe is great for traveling or even for use at home!

The best conditioners are ones that detangle hair, are moisturizing, and don’t have sketchy ingredients. I have this homemade hair conditioner I like, but sometimes it’s nice to have a solid conditioner bar.

What’s in a Conditioner Bar?

Shampoo bars have been in style for a while now for hair care routines. I shared a post years ago with a recipe for a hydrating shampoo bar. It’s basically handmade soap that lathers and cleans hair with natural ingredients. Conditioner bars are similar but use more moisturizing ingredients instead of soaps and detergents. They’re popular as a more eco-friendly (and even zero waste) alternative to regular shampoo & conditioner.

There are lots of cleaner versions out there, but most of them still contain behentrimonium methosulfate or chloride. This chemical is made from canola oil (often GMO) and is extracted with solvents (also not a healthy option). While the end result is technically safe, it’s certainly not very natural. There are mixed reviews on this ingredient, but the safety data is a little lacking. So I wanted to create a conditioner bar that skipped it.

I like that DIY conditioner bars are an easy way to skip the parabens, silicones, and sulfates found in conventional shampoos. You can even make a fragrance-free conditioner bar. They’re also single use plastic-free since you can skip the plastic bottles.

It’s easy enough to create a bar that’s completely oil based. These work well for damaged hair, dry hair, curly hair, and frizzy hair. For certain hair types though, like those with thinning hair or fine hair, they can be too heavy. And if you use too much, it can leave hair feeling weighed down, greasy, or frizzy.

Natural Conditioner Bar Ingredients

Some of my daughters and I have long hair, so I wanted something that would work well without making it greasy. And while some of us are blessed with natural curls, my hair is definitely straight and finer.

This conditioner bar recipe incorporates some lighter ingredients, like glycerin and aloe into the mix. And instead of beeswax, it uses cocoa butter and mango butter to harden the bar. I also added hair loving oils like jojoba (or argan) oil and lavender and rosemary essential oils. These promote healthy hair and make it smell nice! If you want an unscented version you can leave the essential oils out, but they do add potent health benefits.

Since the recipe uses both water and oil soluble ingredients, I also use emulsifying wax. This helps to combine all of the ingredients together. Usually when I make lotion bars (a similar process) I simply pour the hot liquid into my silicone molds when done. For this recipe, you have to stir as it cools to prevent the mixture from separating.

This recipe is pretty simple and basically involves melting, stirring, and pouring. It leaves hair feeling soft and smells amazing! Try it along with this DIY shampoo bar.

Natural Solid Conditioner Bar

This DIY natural conditioner bar is portable and helps hair stay soft and nourished.

Prep Time5 minutes

Active Time10 minutes

Cooling Time5 hours

Total Time5 hours 15 minutes

Yield: 4 bars

Author: Katie Wells

  • Add the cocoa butter, mango butter, jojoba oil, and emulsifying wax to the top of the double boiler. Heat over medium-low heat or until completely melted, whisking occasionally.

  • While the oils are heating on the stove, combine the aloe vera, glycerin, and essential oils in a separate small bowl.

  • Once the oils are completely melted, turn off the heat and slowly pour in the water based ingredients. Whisk continuously while pouring.

  • Let the mixture cool in the fridge for about 30-40 minutes. Stir or whisk every 10 minutes until it’s creamy looking, opaque, and the consistency of thick batter.

  • Spoon the mixture into your molds and smooth out the top.

  • Let cool in the fridge for at least 4 hours or until hardened. I left mine overnight.

  • Use after shampooing (see more directions below). These also make a great skin lotion bar!

  • From the research I’ve done this should be safe for color-treated hair. However, ask your hairstylist if you’re unsure.
  • You can also apply a light layer of this to really dry hair for use as a leave-in conditioner.

How to Use a DIY Conditioner Bar

A little bit goes a long way! Avoid using too much conditioner or your hair can feel greasy. And since the scalp naturally produces oils, most people don’t need to condition it.

  1. Rub a layer of conditioner bar on your hands.
  2. Rub your hands on the ends of your hair and work up. Avoid the scalp.
  3. Use very warm water to rinse, which will help the oils further disperse.

Have you ever used a shampoo or conditioner bar before? Leave a comment and let us know!