Fitness Trainer Al Kavadlo explains why following a One Meal A Day intermittent fasting diet works to help him restrict calories, burn fat and stay lean
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Why One Meal A Day is the Easiest Way to Cut Calories and Lose Weight
The Benefits and Risks of Hair Loss Drugs
What are the pros and cons of Propecia and Rogaine for hair loss?
“Any consumer looking on the Internet for a treatment for hair loss is exposed to a multitude of remedies.” However, we only have good evidence for efficacy for drugs approved by the U.S. Food and Drug Administration: finasteride (sold as Propecia) and minoxidil (sold as Rogaine). It’s considered a myth that all the patented hair-loss supplements on the market will increase hair growth. And they may actually be more expensive, with over-the-counter supplement regimens costing up to more than $1,000 a year, whereas the drugs may cost between $100 and $300 annually. The drugs can help but can cause side effects. Propecia can diminish libido and cause sexual dysfunction, while the topical minoxidil can cause itching.
Below and at 1:12 in my video Pills for Hair Growth, you can see a list of some of the more common side effects of these FDA-approved drugs.
To understand why there are so many hormonal side effects for Propecia, like impotence, testicular pain, and breast enlargement, it’s important to understand how the drug works.
Androgens, male hormones like testosterone, are the principal drivers of hair growth in both men and women. We know this from studies half a century ago that show that castration of men stopped their hair loss. Why exactly were they being castrated? It was due to eugenics laws in the United States, when “mentally handicapped people” were castrated or forced to undergo tubal ligations against their will “to prohibit contribution to the genepool.” So-called “retarded persons were routinely sterilized without their consent or knowledge,” and the United States was the first country to introduce eugenic laws, which were later upheld by the U.S. Supreme Court. In the 1930s, a vocal proponent complained: “The Germans are beating us at our own game.”
Back to hair loss. Testosterone is the primary androgen circulating in the blood and can be converted to dihydrotestosterone, which is even more powerful, by an enzyme called 5-alpha reductase, shown below and at 2:28 in my video.
That’s the enzyme that is blocked by Propecia, so it inhibits the souping up of testosterone. That’s why women are not supposed to take it since it could feminize male fetuses; whereas for men, it has sexual side effects like erectile dysfunction, which can affect them for years. It’s something the drug companies had to disclose for the last decade: a “difficulty in achieving an erection that continues after stopping the medication,” a side effect that may even be permanent. Up to 20% of study participants reported “persistent sexual dysfunction” for six or more years after stopping the drug, suggesting the possibility that it may be permanent.
It’s possible that the drug may structurally change the part of your brain responsible for sexual function. Indeed, though blood levels of hormones in users with persistent effects appear normal, analysis of the cerebrospinal fluid surrounding the brain, obtained via spinal tap, shows that neurosteroid levels do appear to end up being altered. So, “it is recommended that prescribers of finasteride, as well as potential users, be aware of the potential serious long-term risks of a medication used for a cosmetic purpose.”
To date, no new interventions are used routinely in treating male or female pattern baldness. Given the side effects of the current drug options, “there is a need for alternative treatments.” So, what about food? Could what we eat help combat hair loss? That’s exactly what we’re going to explore next.
Doctor’s Note
This is the second in a three-part series on hair loss and growth. Do Hair Growth Supplements Work? is the first video, in case you missed it.
Antidepressants like Prozac can also cause sexual dysfunction, but there is something that may help. See Best Food for Antidepressant-Induced Sexual Dysfunction.
my 1 year weight loss transformation
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Simple Keto Lunches
Lunches delivered direct to your door! Dip your snacks in the dressing provided, or cut it up as a salad. Either way, this Pruvit Snack Box has everything you need to fuel your healthy lifestyle!
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Vegetable Children’s Song – Catch the Vegetables Song | healthy habits & eating | Hooray Kids Songs
Vegetables are so tasty, but why do they keep running away? They just keep moving and suddenly disappear or hide … So be quick: catch the vegetables and have a bite! This funny vegetable kids song is great fun for families worldwide – and of course it’s great for learning English, too!
For more funny videos and nursery rhymes, please subscribe to out Hooray kids songs channel here: http://bit.ly/HoorayKidsYT
#HoorayKidsSongs #NurseryRhymes #healthyhabits #vegetablesong
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Green Goddess Chicken Chickpea Salad
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This no-cook Green Goddess Chicken Chickpea Salad is high in protein and fiber, packed with crunchy vegetables, and perfect for meal prep.
High Protein Chicken Chickpea Salad
I love having a cold lunch ready to grab from the fridge, especially one that doesn’t require any cooking or reheating. This Green Goddess Chicken Chickpea Salad is an easy high-protein, high-fiber lunch for meal prep, with hearty vegetables that stay crisp all week. I use cooked chicken for convenience, then toss everything with chickpeas and a creamy, herby green goddess dressing. It’s fresh, crunchy, filling, and so easy to make ahead.
Why This Green Goddess Salad Recipe Works
This green goddess salad is my new meal prep favorite. Shredded chicken, marinated chickpeas and red onions over a crunchy veggie slaw are tossed with a healthy green goddess dressing made with lots of fresh herbs. It’s so good with a mix of textures and flavors. And if you love this high-protein salad, don’t miss my Green Goddess Caesar Salad with Chicken.
- Hearty enough for meal prep: Since this salad uses a slaw mix instead of lettuce, it holds up well for days.
- Nutritious: With 30 grams of protein and 6 grams of fiber, it’ll keep you full until your next meal.
- Easy: Just chop, blend, and toss everything together!
Ingredients You’ll Need
Typically, green goddess dressing is very heavy, but I swapped half the mayo with Greek yogurt for a protein boost and used two sources of protein to make it more filling. Below is everything you’ll need to make this simple green goddess chicken salad. See the recipe card below for the exact measurements.
Salad Ingredients
- Chickpeas, also known as garbanzo beans, are a simple plant-based source of protein and fiber. Just rinse and drain them before adding to the salad.
- Red onion mellows when marinated in vinegar.
- Red wine vinegar and salt add flavor to the onions and chickpeas.
- Veggie slaw mix: Mine had green and red cabbage, broccoli, and carrots, but any kind, even coleslaw mix, will work.
- Chicken breast: You can use any leftover roasted chicken, if you don’t have any and don’t feel like cooking, buy a rotisserie chicken. For more ways to use it, browse all my chicken breast recipes.
- Toppings: Chopped scallions and lightly salted roasted sunflower seeds
Green Goddess Dressing
- Creamy ingredients: Whole milk Greek yogurt adds protein, and light mayo balances the tanginess and makes it extra creamy.
- Green ingredients: Scallions, cilantro (or basil), and parsley put the “green” in green goddess.
- Lemon juice for acidity and brightness
- Garlic for extra flavor
- Kosher salt and black pepper for simple seasoning
- Anchovy paste is the secret ingredient that makes the dressing pop.
How to Make Green Goddess Chicken Salad
This easy green goddess salad recipe doesn’t require any cooking–just some chopping and blending. Check the recipe card at the bottom for printable instructions.
- Marinate the onions in vinegar and salt for 5 minutes, then add the chickpeas.
- Make the green goddess dressing: Add mayonnaise, scallions, herbs, lemon, garlic, salt, pepper, and anchovy paste to a blender and blend until smooth. Then, blend in the yogurt and refrigerate until ready to use.
- Assemble the salad: Combine all the salad ingredients in a large bowl and toss with the dressing.
Variations
- Beans: Swap chickpeas with Cannellini beans.
- Onions: Use shallots instead of red onions.
- Vinegar: Substitute red wine vinegar with white wine vinegar.
- Herbs: If you don’t like cilantro, swap it with another fresh herb, like basil, dill, chives, or tarragon.
- Anchovy options: Use 2 anchovy fillets, or substitute white miso paste or vegetarian Worcestershire sauce.
- Greens: If you prefer not to use a slaw mix, try it with chopped romaine or little gem lettuce.
- Sunflower seeds: Substitute pistachios or almonds.
- Add extra veggies, like cucumber, snap peas, radish, or avocado.
Storage and Meal Prep Tips
Since the base of this green goddess salad is slaw, it’ll hold up well for meal prep. Store it in individual containers to take with you on the go for up to 4 days. To make it even fresher and crunchier, wait to add the dressing until right before eating. I like packing dressing in these small containers.
More Chicken Salad Recipes You’ll Love
For more lunch ideas, try one of these high-protein chicken salad recipes or my Skinnytaste High Protein cookbook to inspire your next meal!
Yield: servings
Serving Size: 1 ½ cups
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In a medium bowl marinate the onion 5 minutes in vinegar and salt. Add the chickpeas and toss to combine. Set aside.
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Meanwhile, make the green goddess dressing: Place all ingredients except for the yogurt in a blender and blend until smooth. Add yogurt and process until blended. Keep refrigerated until serving.
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Make the salad: combine slaw mix with chicken, chickpeas, scallions and sunflower seeds and toss with dressing.
Last Step:
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Serving: 1 ½ cups, Calories: 326 kcal, Carbohydrates: 21.5 g, Protein: 30 g, Fat: 13 g, Saturated Fat: 2.5 g, Cholesterol: 65 mg, Sodium: 685.5 mg, Fiber: 6 g, Sugar: 4.5 g
Breakfast Burritos (Make-Ahead or Fresh)
These breakfast burritos are stuffed with fluffy scrambled eggs, crispy breakfast potatoes, savory sausage, and melty cheese, and they hold up beautifully in the freezer for weeks. I love making a double batch — eat them fresh off the skillet in 30 minutes, or stock the freezer for grab-and-go mornings whenever meal prep breakfast burritos are on the menu.
Pro tip: My family and I eat these breakfast burritos for dinner just as often as we eat them for breakfast — they’re seriously that good!
Why You’ll Love These Breakfast Burritos
- Works for now or later: These breakfast burritos taste great fresh off the skillet or pulled from the freezer for a meal-prepped breakfast.
- 23g of protein: Filling enough to double as breakfast-for-dinner.
- Easy to customize: Swap the eggs, potatoes, or protein without losing the formula.
- Freezer-tested, not just freezer-friendly: I’ve made and frozen these breakfast burritos more times than I can count, so I know exactly how they hold up — this isn’t a guess.
“These breakfast burritos saved me during postpartum! I made 24 ahead of time, froze them, and had them almost every morning – so good! I’ve now made batches for my other pregnant friends, the best gift! Highly recommend.” – Hannah
“We started making these months ago and have been a lifesaver for our early mornings when working. We’ve tried using hash browns instead of potatoes, and that’s been great too! Easy to make, heat and eat. YUM!” – Stephanie
Key Ingredients
- Tortillas: Large or burrito-size tortillas hold the most filling. I’ve tested these with both wheat and white flour tortillas and both work great, but corn tortillas tend to rip when you roll them this full, so I’d stick with flour here. You can also make my 2-ingredient protein tortillas!
- Scrambled eggs: Simple scrambled eggs work great for breakfast burritos because they let you get eggs in every single bite.
- Breakfast sausage: I like to cook my breakfast sausage with a little maple syrup — it adds the perfect touch of sweetness against the savory eggs and potatoes.
- Breakfast potatoes: A few simple spices and diced onion turn these into a savory, satisfying base that also brings potassium and fiber to the burritos.
- Cheese: Shredded cheddar jack is my go-to for melty, gooey pockets of cheese, but any shredded cheese you have on hand will work.
How I Build the Perfect Assembly Line
Once everything is cooked, I set up an assembly line in this order: eggs, then potatoes, then sausage, then cheese. The order matters more than you’d think when you’re making a big batch of breakfast burritos. I always keep the wetter ingredients — the eggs and potatoes — toward the center of the tortilla, away from the edges, so the tortilla doesn’t get soggy before you even get to eat it. And I sprinkle the cheese in early, right on top of the warm eggs, so it starts to melt and acts almost like glue holding everything together when you roll.
Tips for the Best Breakfast Burritos
- Warm the tortillas before rolling: Microwave each tortilla for about 10-15 seconds to make it more pliable before wrapping so it doesn’t crack.
- Freeze them for later: If you’re not planning to eat your burritos right away, no fear — wrap them tightly in aluminum foil and freeze. These freezer breakfast burritos have been tested and approved by many.
- Don’t freeze with sour cream: I don’t recommend freezing these breakfast burritos with sour cream or Greek yogurt inside. Add those ingredients right before serving, since the texture can get a bit weird after freezing and thawing. Fresh homemade salsa is one of my favorite toppings to add right before digging in.
- Crisp the outside before serving: For an extra-good bite, finish the burrito seam-side down in a hot, dry skillet for a minute or two before serving. It toasts the tortilla and gives you a little crunch against the soft filling.
Variations to Try
These easy make ahead breakfast burritos have all the simple fixings I love, but go nuts and make ’em your own style! My family eats these for breakfast-for-dinner just as often as we eat them for breakfast — here are some favorites I’ve tried:
- Egg swaps: Swap the eggs with tofu to make a delicious tofu scramble, or use egg whites for a lighter option.
- Potato swaps: Roasted sweet potatoes would also taste fantastic and add a lovely hint of sweetness. You can also use a different type of potato, like red potatoes or baby Dutch yellow potatoes.
- Protein swaps: Feel free to switch up the ground breakfast sausage with sliced Italian sausage, chorizo, or whatever ground meat you have on hand!
- Other additions: Elevate these breakfast burritos with other great add-ons like bacon, bell pepper, hot sauce, black beans, or pico de gallo.
Storage, Freezing & Make-Ahead Tips
If you’re planning on having these delicious breakfast burritos within the week, they can be stored in an airtight container or bag in the fridge for up to 4 days.
Craving more ideas? Check out my full roundup of Make-Ahead Breakfast Recipes for more freezer-friendly mornings.
If heating from frozen, unwrap and place on a plate, then into the microwave. Use the defrost setting for 2 to 3 minutes, flipping every minute, then microwave on high for 60-90 seconds or until hot.
If heating from thawed, microwave on high for 60 to 90 seconds.
For a crispier tortilla, finish the burrito in a dry skillet over medium heat, or in a 350°F oven or toaster oven, for a few minutes after microwaving. It only takes a couple extra minutes, but it makes a big difference in texture if you have the time.
Troubleshooting
- Soggy burrito: Usually caused by watery fillings, like potatoes or salsa that weren’t drained or cooled first. Let hot components cool slightly before assembling, and keep wet toppings like salsa toward the center, away from the tortilla itself.
- Burrito falls apart when rolled: Cold tortillas crack. Warm them 10-15 seconds in the microwave, or briefly in a dry skillet, before filling.
- Rubbery eggs after reheating: Slightly undercook the scrambled eggs before assembling — they’ll finish cooking during the reheat.
- Freezer burn: Wrap tightly in foil with no air pockets, then bag in a freezer-safe zip-top bag, pressing out excess air before sealing.
More of My Favorite Breakfast Recipes
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Heat a large skillet or cast-iron skillet over medium-high heat. Add the potatoes and onion, drizzle with 1.5 tablespoons olive oil, and season with the Italian seasoning, sea salt, and chili powder. Brown for 3-4 minutes without stirring too often, then reduce the heat to medium-low, cover, and cook for 10-15 minutes, stirring occasionally, until a fork slides easily into a potato cube. Covering the pan traps steam so the potatoes cook through without burning the outside.
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Meanwhile, cook the sausage in a separate skillet over medium-high heat. Break it into small crumbles with a spatula and stir in the maple syrup. Cook for 6-8 minutes, until no pink remains and the edges look lightly caramelized from the syrup. Remove from the pan and set aside; the maple syrup can burn if left over high heat too long, so keep an eye on it once it’s mostly cooked.
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Add the eggs and milk to a large bowl and whisk together until no streaks of white remain. Add the salt and whisk again. Whisking in the milk first helps keep the eggs tender instead of rubbery once they hit the hot pan.
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Wipe out the skillet used for the sausage and set it over medium-high heat. Add 1 tablespoon olive oil, and once it’s shimmering and fragrant (about 30 seconds), pour in the egg mixture. A pan that’s not hot enough yet will make the eggs stick and cook unevenly.
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Let the eggs set for about 30 seconds around the edges of the pan, then use a spatula to fold them toward the center as they cook. Keep gently folding, without fully scrambling, for 2-3 minutes. Add the cheese and continue folding until the eggs are just set with no visible liquid egg remaining, then remove from the heat immediately — carryover heat will keep cooking them, and pulling them slightly underdone here prevents rubbery eggs after reheating later.
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Lay the tortillas on a clean, flat surface. Warm each one for 10-15 seconds in the microwave if it feels stiff, since a cold tortilla is more likely to crack when rolled. Layer the eggs, potatoes, sausage, and cheese down the center of each tortilla, keeping the wetter fillings away from the edges, then fold in the sides and roll tightly away from you.
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Serve immediately, or let the burritos cool for 15-20 minutes before storing. Refrigerate in an airtight container for up to 4 days, or wrap each burrito tightly in foil with no air pockets and freeze in a zip-top bag for up to 3 months.
- I use a pre-seasoned breakfast sausage; this adds flavor to the burrito. If you use plain ground meat, I recommend seasoning it with salt, Italian seasoning, sage, and pepper.
- Any type of ground sausage or plant-based ground can be used in this recipe.
- If you are running short on time, frozen breakfast potatoes can be used. They are already cooked and are usually pre-seasoned.
Calories: 543 kcal, Carbohydrates: 41 g, Protein: 23 g, Fat: 32 g, Fiber: 3 g, Sugar: 6 g
Nutrition information is automatically calculated, so should only be used as an approximation.
FAQs
Can you freeze breakfast burritos?
Yes! Let the cooked burritos cool completely, then wrap each one tightly in aluminum foil and store in a freezer-safe gallon bag for up to 3 months. I don’t recommend freezing them with sour cream or Greek yogurt inside, since the texture can turn watery after thawing — add those toppings fresh after reheating instead.
How do you reheat frozen breakfast burritos?
Unwrap the burrito and place it on a microwave-safe plate. Use the defrost setting for 2-3 minutes, flipping halfway, then microwave on high for 60-90 seconds until hot throughout. For a crispier tortilla, finish with 1-2 minutes in a dry skillet or toaster oven after microwaving.
What tortillas work best for breakfast burritos?
Large or burrito-size flour tortillas are the easiest to work with — both wheat and white flour hold up well to rolling and freezing. Corn tortillas tend to crack and tear when rolled this full, so I’d save those for tacos instead.
How long do breakfast burritos last in the fridge?
Once assembled and cooled, they’ll keep in an airtight container or bag in the fridge for up to 4 days, making them a solid grab-and-go option for the week even if you don’t freeze them.
Can I make these breakfast burritos vegetarian?
Absolutely — swap the breakfast sausage for black beans, extra veggies, or a plant-based sausage alternative. The eggs, potatoes, and cheese all stay vegetarian as written.
How much protein is in one breakfast burrito?
Each burrito packs about 23g of protein, thanks to the eggs, sausage, and cheese, making these filling enough to double as a breakfast-for-dinner meal.
Photography by: The Wooden Skillet
