When the days are slightly cooler, you want a meal that is warm, filling, and comforting. This kale soup is exactly the recipe you’ve been craving, whether you know it or not. It is a light broth that contains nutritionally dense ingredients and aromatic spices, such as thyme and rosemary. The squeeze of lemon gives this hearty soup a delicately bright finish that makes each spoonful better than the last. So if you are looking for a dish that is equal parts healthy, delicious, and cozy, this soup is it!

When it comes to making a great vegetable soup, it’s all about layering flavors. First and foremost, you have to sauté the aromatics. Cooking the onion, carrots, celery, and garlic with the rosemary, thyme, salt, and pepper helps to give somewhat of a caramelized flavor. You don’t want to cook them fully; rather, you just want to par-cook them until they are nice and fragrant. You’ll add the beans and broth to the same pot and then bring to a boil before reducing to a low simmer. Only add the kale in the last few minutes of cooking, or else it will get too soft. You want the kale to retain some texture when you spoon the soup into bowls. The same goes for the lemon juice, because you want the soup to retain that tang when you slurp it up.

When it comes to kale, you can choose the variety you enjoy best. You can opt for green curly kale, Tuscan kale, lacinato kale, or even dinosaur kale. Don’t have kale on hand or can’t find it in the grocery store? You can swap it for another sturdy green, such as Swiss chard or collard greens. Just make sure to taste and season the soup as you go. Some of you may prefer more lemon juice, while others want to add more black pepper or rosemary. Feel free to experiment with flavors, even though this recipe is solid as a rock!

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Is it wrong to have such strong feelings for a cozy, fall-inspired soup? Call us crazy, but these steamy bowls are exactly are exactly what you want on a chilly autumn evening. Sweet potato and kale soup is a cozy, healthy, and hardy meal option that is 100% vegan and easy to make. Not only will it please your palate, but it will also keep your belly full without weighing you down.

This soup is packed with a healthy dose of nutrients, including carotenoids, fiber, protein, healthy fats, vitamins, and minerals. The onions, garlic, bell pepper, and celery provide the base flavor for the soup, but the real flavor comes from the fresh herbs and seasonings. Obviously you get the sweetness from the sweet potato and nuttiness from chickpeas. Don’t worry about the kale imparting a bitter flavor because it takes on the flavor of the broth once it softens.

There is one thing to note when you add the kale to the soup. Make sure that you don’t add the kale until the last five minutes of the cooking process. If you add it while the potatoes are still boiling, the kale will become overly soggy. Once you finish cooking the soup, ladle it into bowls and top with a healthy sprinkle or crack of black pepper. The soup is hardy enough to enjoy on its own, but a crisp slice of bread would be a lovely treat to accompany it. Think about it and let us know!

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If you don’t know what a bidet is, pronounced “bi-day,” it is a shallow toilet that sprays water into your butt after a poo. It’s not embarrassing to say that everybody poops, but it is not so hygienic to know that not everyone has a successful wipe. Constant wiping can not only be frustrating, but it can also cause intense irritation around the anus. If you feel that you wipe too much, it may be time to forego the toilet paper and embrace the bidet. 

Many countries in Europe, Asia, and South America regularly use the bidet in some way, shape, or form. Some countries have hose attachments while other countries, like Japan, have costly toilet/bidet combos that not only wash, but also dry your bum. You have probably seen that more and more people in the United States have grown fond of the fancy Japanese toilet. As true as this may be, this isn’t the most affordable option and it isn’t as popular in the U.S.

Some experts believe that, even though we are our own nation, the U.S. adopted many British customs and philosophies. In the 18th and 19th centuries, for example, the British associated bidets with brothels, so they were viewed as “dirty.” Fans of the bidet, or bidet attachments, claim that their backsides are cleaner, fresher, and healthier after regular use. Others find bidets to be much more comfortable than traditional toilet paper. Would you rather have fresh water clean your anus, or smear it with dry paper until it is somewhat clean?

Are Bidets Sanitary?

Health experts agree that bidets are more sanitary than traditional bottom-cleaning methods. A bidet can provide a more hygienic experience compared to toilet paper. Water beats a few squares of dry TP in removing trace amounts of fecal matter after you poop. Wiping with toilet paper also increases the risk of getting fecal matter on the hands and nails. That is why you always have to wash your hands thoroughly after using the restroom, even when using a bidet. 

Poop Talk Is Not Taboo

Toilet paper is not going anywhere, but more U.S. citizens continue to embrace the bidet. The conversation about poop is changing, and it isn’t as taboo as it was in previous years. There are so many poop-related products nowadays, especially the Squatty Potty, PooPourri, and Hello Tushy bidet attachments. So many companies manufacture bidet attachments, some of which are fancier than others, and the reviews support them. Once you try one out, it’s hard to use regular TP again!

Bidets Keep Your Hands Cleaner

Bidets not only help with anal and genital hygiene, but also hand hygiene. A 2005 study monitored 22 nursing home residents who had bidet toilets installed. The results indicated that half of the residents and staff reported a positive effect on toileting with residents’ urine bacteria content. Washing your butt with water, as opposed to wiping with toilet paper, helps remove more fecal matter, which reduces the risk of spreading bacteria. After using a bidet, dab your anus with toilet paper to dry the area and then thoroughly wash your hands. 

Bidets Are Environmentally Friendly

It’s estimated that Americans use about 36.5 billion rolls of toilet paper every year. In 2014, Americans spent $9.6 billion on toilet paper! That is a lot of money for a lot of dead trees, when bidets are a perfectly available and more eco-friendly option. You save a lot of water every year when you use a bidet because it takes about 37 gallons of water to make one roll of toilet paper. Producing one roll of toilet paper also requires 1.5 pounds of wood. In contrast, using a bidet consumes about one pint of water.

Bidets Save You Money

Is there an initial investment for a bidet? Absolutely, but think of it as a long-term investment that saves you money over time. If you get a bidet attachment, it is a much more affordable investment, and you just hook it up to your existing toilet. Over time, a bidet can help you avoid spending hundreds, if not thousands, of dollars on toilet paper every year. Plus, you can rest easy if people panic about not having enough toilet paper if a future pandemic hits. 

Bidets May Help Address Hemorrhoids

If you bleed when you wipe, a bed with some warm water spray may be the alternative you need. A study from 2009 compared warm water sprays to sit baths for people who had surgery near the anus. Researchers didn’t note any difference in wound healing, but those who were in the water spray group said that the spray was way more convenient and satisfying. 

Regarding hemorrhoids, millions of Americans either have them or are at risk for developing them, and the risk only increases with age. Unfortunately, the research behind bidet usage for hemorrhoid relief is preliminary, but what exists is positive. A small study from 2011 monitored healthy individuals who used electronic bidets. The results indicated that low-to-medium warm water pressure relieved pressure on the anus. Researchers explained that warm water may also promote blood circulation in the skin around the anus.

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Most people cut off parts of vegetables and fruits and discard them. Everything from carrot peels to squash ends can end up as food waste. Ac cording to Zero Waste Memoirs, as much as 40% of food grown and sold in the United States ends up as waste. People don’t utilize every inch of their produce items, but you can help change that statistic by putting your scraps to good use. Trust us when we say that it’s well worth the effort. 

Some methods are more obvious, including composting vegetable scraps or recycling them in the right trash can. It may surprise you to learn that you can make an all-natural food dye or aromatic, flavorful vegetable stock with food scraps. With a little extra effort and culinary creativity, you can make sure that things don’t go to waste. Read on to learn how you can reduce food waste by reusing vegetable scraps. 

Boil Them Into A Broth

It’s always a good idea to have broth in your kitchen because you can use it in so many dishes. From soups and stews to risotto and casseroles, there are so many ways to use broth. Rather than purchasing sodium-rich broths from the store, make your own using vegetable scraps. It is very easy to do and you can customize the flavor based on the scraps you add to the pot. Plus, you get to control the salt content, which is great if you have high blood pressure. Place the scraps in a pot and cover them with water. Garlic, bay leaf, and other aromatics can add flavor, so don’t be afraid to add them. Cook the broth for 10 minutes or so and then strain through a fine mesh sieve. Store the broth in glass jars in the fridge or freezer, depending how soon you are going to use it. 

Use Them To Grow New Vegetables

If you have enough of a vegetable’s leftover, like the base of a bunch of celery, you can use it to start the growth of new plants. You can even sprout from a large avocado pit! It seems difficult, but it is quite easy and very rewarding. To grow vegetables from scraps, you need to trim off the end of the vegetable. That allows the vegetable to take up fresh water and start to regenerate roots. Once you trim the vegetable, place it in fresh water and set it somewhere that receives natural light. In time, you should see growth, but make sure that the base of the vegetable end is touching water, and change the water when it gets cloudy.

Compost Them

Composting is a great way to put your food scraps to good use. This process uses the scraps and other organic materials to make a natural fertilizer that you can use to enrich soil. In doing so, you reduce the amount of food waste that ends up in landfills. Plus, composting also decreases the amount of methane emitted into the atmosphere. There are many ways to compost, but the easiest way is to collect your scraps in a small bucket or container. You then dig a shallow hole in the ground, add the scraps from the bucket into the hole, chop them up with a shovel, and cover with dirt. Ideally, you bury the food scraps next to plants you’re growing to encourage healthier growth. You can compost produce, grains, coffee grounds, and eggshells, but don’t compost meat, dairy, liquids, food wrappers or plastic. 

Use Them To Make A Natural Dye

Get creative and colorful with your vegetable scraps by transforming them into a natural dye. Instead of using the dye for fabric, though, use it for coloring other foods to create a cheery meal. For example, use the dye to color everything from homemade pasta to hard-boiled eggs. Use beets and bell peppers to make red and orange dye, depending on their color. You can use yellow bell peppers or turmeric to create a yellow dye. Use spinach for green and red cabbage to make purple dye. There are many recipes for this online, but the simplest way is to blend the food scraps with water in a blender and then strain the liquid. Just make sure to wash the blender between dyes to get the richest colors. 

Pickle Watermelon Rinds

This is more specific, but watermelon rinds are some of the most wasted parts of any fruit. This is especially saddening because they contain a lot of valuable nutrients. Save watermelon rinds and pickle them to create a crunchy, satisfying snack. Just simmer the rinds in a mixture of vinegar, water, sugar, and salt until they soften. Then you can store them in an airtight jar or container in the fridge until you want to enjoy them. Get creative with other spices or seasonings, such as ginger, peppercorns, cloves, and cinnamon, to liven up the pickled rinds.

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When you see a bowl of tortilla soup, the natural response is to devour it. This is completely out of your control because the aroma enchants you, luring you towards the bottom of the bowl, bite by bite. It’s a fairly easy dish to create, and allowing it to cook for a longer time over low heat will only enhance the flavor. If you prefer a soup that has a thinner consistency, you can always add more vegetable broth. Otherwise, this soup will be a little chunky!

The first step for creating this soup is sautéing the onion, garlic, and jalapeño in a large stockpot. Don’t overcook these ingredients; rather, allow them to become translucent and quite fragrant. You may need to turn stove’s vent on high in order to suck up the intense aroma from the jalapeños. Once this trio is sautéed and fragrant, add in the remaining ingredients and bring the liquid to a boil. Once the soup is boiling, reduce the heat to a low simmer and let the flavors intensify for about 15 minutes. Should you want to develop some richer flavors, you can allow the soup to simmer for a longer time.

The great thing about this recipe is it doesn’t take very long to create a flavorful dish. This soup has wonderful flavor combinations, but it’s important for you to taste throughout the cooking process. Adding a little sea salt here or cumin there may prove necessary, especially if you have a specific idea of how you want the soup to taste. Once the soup finishes cooking, ladle it into bowls and prepare to top it with your desired ingredients. Diced avocado, onion, and chopped cilantro make great toppings, in addition to a fresh lime wedge and tortilla strips.

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Bone broth has become one of the new “it” foods, but most people are not aware that the benefits from this broth are primarily attributed to the vegetables. Additionally, pre-packaged bone broth contains excess sodium and processed ingredients for extended shelf life. When it comes to a broth or stock that will actually make you feel the difference, you need to get back to basics, and by basics we mean herbs and vegetables.

Herbs are commonly used for seasoning meals, but many people forget that fresh herbs can contain antimicrobial, diaphoretic, anti-inflammatory, antibacterial, and even antifungal properties. The herbs in your kitchen or garden can almost be thought of as a natural medicine cabinet, from which you can pull ingredients that can strengthen the immune system.

Bone Broth Vs. Vegetable Stock

Bone broth contains the collagen and amino acids from animal bones, cartilage, and skin. Drinking collagen, however, does not increase collagen levels in the body. In fact, it is the collagen boosting properties of herbs and vegetables, which are used to make and flavor bone broths, that are beneficial. Cut out the bone element and simply make a vegan-friendly broth to build immune strength. Some of the benefits from the key ingredients in the stock recipe in this article are listed below.

Garlic

The compound in garlic that gives it the potent smell is known as allicin, which has been proven to reduce the risk of getting sick by 63 percent. Allicin works to stimulate immune function, helping the body fight foreign invaders, including bacteria and viruses.

Onion

You know what they say, “You can’t have garlic without onion,” or maybe that’s just a saying we made up right now. Onions contain allicin and another compound known as quercetin, both of which are responsible for giving onions the expectorant, antispasmodic, and antimicrobial properties. While onions are especially useful for improving respiratory health, they also contain prebiotics that feed your gut to promote a healthier microbiome.

Rosemary

Rosemary has been used for thousands of years to strengthen the body’s ability to fight off respiratory infections and fevers. Rosemary is wonderful for any soup or stock, offering a beautiful aromatic flavor, but that’s not the only reason to use it. The antioxidants in rosemary also help to improve digestion and relieve muscle pain.

Oregano

Oregano has gained popularity in the natural health world lately, primarily because of its effectiveness as fighting the Staphylococcus strain bacteria. The diaphoretic properties of oregano help to reduce fever during the immune system’s response to an infection. The antibacterial properties of oregano also help to fight against salmonella and E. coli bacteria.

Ingredients For Stock:

• 2 medium brown onions, thinly sliced
• 1 head of garlic, peeled and minced
• 2 teaspoons apple cider vinegar
• 1 teaspoon whole black peppercorns
• 3 dried bay leaves
• handful of rosemary sprigs, rinsed
• handful of thyme sprigs, rinsed
• handful of sage leaves, rinsed,
• handful of oregano sprigs, rinsed
• 4 liters of water

Instructions For Stock:

• Add all of the ingredients to a large stock pot over medium-high heat. Bring the mixture to a boil and then immediately reduce to a simmer. Cook, uncovered, for 30-45 minutes, stirring occasionally. The stock should reduce by about a quarter.
• Remove the pot from the stove and use a slotted spoon to remove the large solids from the pot. Strain the remaining liquid through a cheesecloth or fine mesh strainer into another pot to remove debris and solids.
• Divide the broth into one or two-cup capacity jars and store them in the refrigerator. They will stay fresh in the fridge for up to one week, but you can store them in the freezer for up to three months.

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Soups and broths have been staple foods in various civilizations throughout history. One of the oldest books in Chinese Medicine, Dr. Yi Yins Soup Classic, documents the healing properties of soups, and historical records have proof that the Father of Western medicine, Hippocrates, encouraged his patients to drink barley soup, especially for digestive discomfort. Rather than eating a meal when a person was ill, it was much easier to sip a nourishing soup or broth.

The bone broth fad is one of the most popular health trends, with various blogs touting the health benefits. It has been marketed as a great source of collagen, and many companies push the fact that it is a high-protein meal for people with on-the-go lifestyles. The primary claim is that it has the ability to cure leaky gut, improve immune health, or reduce arthritis pain. Bone broth sales in the United States skyrocketed from $5.83 million in 2016 to $17.54 million in 2017. Brand ambassadors and celebrities alike endorse bone broth, but what’s the truth about this cure-all elixir?

What Is Bone Broth?

Bone broth is made by boiling down the roasted bones, skin, cartilage, ligaments, and tendons of animals, specifically chickens and cows, but bison, turkey, lamb, deer, and other animals are occasionally used. It takes a long time to cook bone broth, and the gelatin, calcium, phosphorus, and other minerals are drawn out of the ingredients into a broth.

Is Bone Broth Is A One-Stop Shop For All Your Nutrients?

The “unique” nutritional profile of bone broth receives a lot of attention, but research shows that broths, which are primarily comprised of vegetables, contain more nutrients. In 2017, the journal Food and Nutrition Research found that bone broth was low in calcium and magnesium. While bone broth claims to be a nutritional goldmine, it seems that the vegetables used in the cooking process are responsible for many of the nutrients. For instance, bone broth contains 19mg or less of calcium and between six to nine grams of protein. Compare that to the following plant-based sources:

• Collard greens (1 cup contains 150mg of calcium)
• Organic peanut butter (2 tablespoons contain 7 grams of protein)
• Navy beans (1 boiled cup contains 126mg of calcium)
• Kale (1 cup contains 177mg of calcium)
• Lentils (1 cooked cup contains 18 grams of protein)

Collagen? You Can Make Your Own

The human body cannot digest collagen whole. During the digestive process, the body absorbs nutrients from the food that has been consumed to build collagen. Let’s make something very clear: eating more collagen does not give the body more collagen, nor does it directly help the body in any way. A food scientist named Kantha Shelke has claimed that eating a diet that is filled with leafy green vegetables is ideal. Plant-based foods like fruits, vegetables, legumes, whole grains, nuts, and seeds are rich in the nutrients (vitamins A, C & E, glycine, proline, and sulfur) that are necessary for collagen production. For a list of foods that aid with collagen production, click here.

Is Bone Broth Good For Gut Health?

There are claims that that bone broth is beneficial for people with poor digestion or leaky gut syndrome. Supposedly, the gelatin in bone broth binds to the water in the digestive tract, working to protect the intestinal lining. Certain animal studies show that bone broth may have that potential, but no research has been done on humans. You know what isn’t a claim or theory? Fiber-rich plant foods, including fermented foods that improve the gut micriobiome, help support gut health. This is well documented and fiber-rich foods can be found by clicking here.

Homemade Vegetable Mineral Broth

A homemade vegetable broth can be a great sources of electrolytes, enzymes, ionic minerals, and more, all of which assist to maintain overall bodily health. We found a recipe that is free of the bones of animals, gluten-free, low in sugar, nut-free, and soy-free. Make it and let us know how you like it.

Ingredients:

• 2 (5-inch) strips of Kombu seaweed
• 6 carrots, chopped
• 1 leek, both white and green parts, chopped
• 5 garlic cloves, peeled and chopped
• 5-inch piece of ginger, peeled and sliced
• ½ bunch parsley, chopped
• 6 dried shiitake mushrooms
• 2 medium brown onions, chopped
• 8 celery stalks, chopped
• 1 small pumpkin or squash, seeded and cut into chunks
• 4 cups kale, chopped

Instructions:

• Add all of the ingredients to a large stockpot over high heat and fill the pot about two inches below the rim with water. Cover the pot and bring to a boil.
• Remove the lid once the stock is boiling and reduce the heat to medium-low and simmer for about two hours.
• You’ll notice that the water starts to evaporate as the stock simmers, so add more water if the vegetables are exposed.
• Remove from the heat and strain the stock into another large pot. Divide the stock into glass storage jars and place in the refrigerator.
• You can drink two to three cups between meals.

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Most people think that they have to get healthy by summer. If they don’t achieve their ideal beach bodies, people tend to abandon fitness goals and forget about diet and exercise. This mentality propels you towards an unhealthy fall and holiday season, which is when most people gain the majority of their weight. Instead of giving up on health, use this midway point in the year as a chance to turn over a new leaf and reset your health goals.

The first step towards a healthier diet involves cleaning out your cabinets and refrigerator. Sugary and salty snacks, canned vegetables or soups, and other packaged things with ridiculously long shelf lives commonly line the shelves of many cabinets and refrigerators in American homes. Eating foods with long shelf lives doesn’t mean you add years to your life. Finding new healthy alternatives can be challenging, but they are out there and more prevalent than you think. Here are a few suggestions to make your kitchen a healthier space.

Chips

Some people have no self-control when it comes to chips. One second they are opening the bag and five minutes later they are showering the crumbs into their mouths. Chips are filled with sodium (salt), dyes, processed ingredients, artificial flavors, and trans fats. All of these make it difficult for your body to function optimally.

Swap With Dehydrated Root Vegetables or Air-Popped Popcorn

Many stores sell dehydrated root vegetables, which don’t have all the processed ingredients that chips have. You can air-pop organic dried kernels in an air-popper yourself. It is an easy and healthy snack, provided you don’t drown the popcorn in butter and salt.

Canola Oil

Did you know that canola oil increases your risk of heart disease? It causes arterial build-up and can lead to improper kidney and liver function. Additionally, over 90% of canola oil is genetically modified.

Swap With Extra Virgin Olive Oil

This is the good stuff! It is rich in heart-healthy fats and contains a variety of antioxidants that are beneficial for fighting inflammation and cholesterol build-up. Unlike canola oil, olive oil is protective against heart disease. Remember, extra virgin olive oil is great for sautéing, but safflower oil may be better if you are cooking at higher temperatures.

Canned Vegetables

Many canned vegetables are laced with BPA, which is an industrial chemical in food or beverage containers. Canned vegetables can be pasteurized, precooked, preserved, and often contain excess sodium and sulfites.

Swap With Real Vegetables

The average American only consumes about 1/3 of the recommended daily vegetable intake. And canned vegetables don’t count! Try to focus on fresh vegetables because they contain high concentrations of vitamins and minerals. Once you cook the vegetables, the heat begins to kill the nutritional value.

Instant Oatmeal

Instant oatmeal is not real oatmeal! They contain so much sugar, corn syrup, trans fats, processed ingredients, and hydrogenated oils. All of these ingredients can increase your cholesterol levels, ultimately increasing your risk of stroke or heart attack. Instant oatmeal packets even contain ingredients that you can’t pronounce! If you can’t pronounce it, avoid it.

Swap With Steel Cut Oats

Regular, unflavored steel cut oats are a power food, being a great source for plant-based protein and fiber. Additionally, steel cut oats contain compounds that help reduce blood pressure. They have a low glycemic index, which makes them a beneficial food for diabetics. They can be made the night before to avoid the hassle of making breakfast in the morning, and you can add your own fruit for an added nutritional boost.

White Rice

Most white rice is devoid of nutrients because it is heavily processed. Since it isn’t a whole grain, a lot of the fiber, vitamins, and other nutrients are removed during processing. It isn’t the worst food for your body, but there are better options.

Swap With Organic Quinoa

It has twice as much fiber as other grains and it’s not even a grain…it’s a seed. A lot of people don’t like quinoa because it is flavorless. The key to enjoying quinoa is to add spices to the water during the cooking process. You can add curry powder, turmeric, pepper, sea salt, oregano, cumin, chili powder, paprika, minced garlic, rosemary, thyme, or any other spices. It is rich in iron, magnesium, and is a great plant-based protein source.

Butter or Butter Spreads

Butter spreads typically contain hydrogenated oils and trans fats, and regular butter contains a lot of fat. Despite the current hype about butter due to the ketogenic diet, we suggest avoiding butter because of the saturated fats, which contribute to weight gain.

Swap With Coconut Oil

Coconut oil has been trending in the health world for quite a while. It can help support weight loss, boost the metabolism, and it is beneficial for your skin. Try to opt for virgin, unrefined coconut oil, and if you cook with it, cook on medium heat because coconut oil cannot withstand high temperatures. It is also a 1 to 1 swap with butter, if you are following a recipe.

Bottled Smoothies/Juices

Most bottled juices and smoothies have turned healthy foods into sugar-laden, processed, unhealthy foods that trick you into thinking that they are healthy. These drinks are heavily processed and pasteurized to the point where the natural nutrients get removed and synthetic vitamins and minerals must be added. Additionally, these drinks have a high sugar content and are incredibly concentrated. It’s like you might as well be drinking a soda!

Swap With Homemade Smoothies/Juices

Drinking unheated, pure, natural, and cold pressed juices or smoothies is one of the best ways to heal and nourish your cells. Get some fresh fruit and vegetables, throw them in a blender, add ice, blend it up, and there you have a healthy smoothie. Similarly, put fresh fruits and vegetables in a juicer to make nutritious juices. We prefer smoothies because they contain fiber, whereas the fiber gets removed when you run ingredients through a juicer.

Cream-Based Soups

These soups are loaded with empty calories, processed dairy products, food dyes, corn syrup, excess sodium, and other chemical fillers that harm the body. We are referring to cream of mushroom, cream of broccoli, corn chowder, and clam chowder soups, among other cream-based varieties.

Swap With Vegetable Broth & Homemade Soup

Vegetable broth is a great base for homemade soups, so long as you purchase the organic broths without any added sodium. Quickly sauté your favorite vegetables, season the broth with spices, and let them simmer. Eating that is much healthier for your heart, and you get a lot of antioxidants and immune boosting nutrients.

Whey Protein Powder

Finding the right protein powder can be hard. Don’t resort to whey protein powder because whey protein can cause loss of appetite, gout, osteoporosis, kidney damage, fatigue, headaches, inflammation, or even cramps when taken for extended periods of time. It also has a lot of calories, sugars, and added fats, which contribute to weight gain.

Swap With Plant-Based Protein Powders

There are a lot of plant-based protein powders on the market now (and we are not talking about soy products). Plant-based protein powders are easily absorbed by the body, which makes it easier for the body to use protein more efficiently. Just remember that some of the biggest animals in the world only eat plants.

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This is a unique, vegan take on ramen that doesn’t have all the fat and sodium that regular ramen has. Zucchini takes the place of the noodles and the vegetables and miso help to give the broth a robust flavor.

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