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
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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.
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.
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.
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
Green Goddess Dressing
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.
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.
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
In a medium bowl marinate the onion 5 minutes in vinegar and salt. Add the chickpeas and toss to combine. Set aside.
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.
Make the salad: combine slaw mix with chicken, chickpeas, scallions and sunflower seeds and toss with dressing.
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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
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!
“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
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.
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:
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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
Chia pudding recipe
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This zucchini cake is everything I want in a summer bake: incredibly moist, subtly sweet, and topped with a tangy Greek yogurt cream cheese frosting that tastes downright indulgent. I bake it in a 9×13 dish and cut it into bars, so it’s just as easy to bring to a potluck as it is to sneak a piece for breakfast. It’s also one of my favorite ways to use up a glut of garden zucchini before it takes over the counter.
I’ve made One-Bowl Zucchini Muffins and Chocolate Zucchini Bread here on Fit Foodie Finds, and I wanted to bring that same lightened-up, real-ingredient approach to a full-on zucchini cake recipe. It’s the perfect amount of sweet and moist, and that Greek yogurt cream cheese frosting is just chef’s kiss.
This zucchini cake recipe couldn’t be easier to put together. The key step is squeezing the moisture out of the grated zucchini — after that, it’s just like making any other ordinary cake. Mix your wet ingredients, whisk your dry ingredients, combine, and bake. Delish.
Here’s what you’ll need to make this zucchini cake, plus a few notes on why each ingredient matters.
Why squeezing matters: Zucchini holds a ton of water, and skipping this step is the number one reason zucchini bakes turn out soggy in the middle. I wrap the grated zucchini in a clean towel and wring it out over the sink until barely any more liquid comes out — it feels like overkill, but it’s the difference between a bouncy, tender cake and a dense, wet one.
If you love finding new ways to use up garden zucchini, my Zucchini Muffins are another favorite of mine.
The secret to a truly moist zucchini cake comes down to two things: how much water I pull from the zucchini, and what I use to replace the fat and moisture that butter usually provides. Squeeze too little, and the batter turns dense and gummy in the middle; squeeze too much, and you lose some of the natural moisture zucchini contributes to a tender crumb. After years of testing zucchini bakes for Fit Foodie Finds, I’ve learned exactly how much moisture to pull before it starts to affect the rise and texture of the cake.
That’s also why I pair Greek yogurt with avocado oil here instead of straight butter — together, they replicate butter’s fat and moisture without all the saturated fat, and the yogurt’s tang keeps the sweetness balanced. It’s the same macro-aware approach I use across most of my baking: real ingredients, tested and retested until the ratios are right.
Once the zucchini is squeezed dry, this cake comes together in one bowl with no fancy equipment. I mix my wet ingredients until smooth, whisk the dry ingredients separately, then fold everything together with the zucchini just until no streaks of flour remain — overmixing here is the enemy of a tender crumb. I pour the batter into a 9×13 dish and bake it until a toothpick comes out clean, then let the cake cool completely before topping it with the tangy Greek yogurt cream cheese frosting. Every ingredient amount, temperature, and timing is in the recipe card below.
I recommend using a ceramic baking dish for these bars because it tends to bake more evenly and helps prevent the edges from over-browning before the center sets. If you don’t have ceramic and are using aluminum or metal instead, start checking for doneness around the 25-minute mark.
The great thing about zucchini is its mild flavor that’ll go with just about anything. If you’d like to add your own special twist to this zucchini cake recipe, here are some ideas:
If you love a lightened-up cake with the same Greek yogurt cream cheese frosting, my Healthy Carrot Cake is another one of my go-tos.
Store any leftover zucchini cake in an airtight container in the refrigerator for up to 3 days. You can also freeze the cake for up to 2 months — thaw it in the refrigerator before serving. Like most zucchini bakes, this cake actually tastes even better on day two once the flavors have had a chance to meld, so if I’m making it for a gathering, I like to bake it a day ahead.
The frosting on this cake is based on my stand-alone Healthy Cream Cheese Frosting, so check that post out if you want to whip up extra to keep on hand.
Yes! Swap the eggs for flax or chia eggs (1 tablespoon ground flax or chia seeds mixed with 3 tablespoons water per egg), use a dairy-free yogurt alternative like coconut or almond-based yogurt in place of the Greek yogurt, and swap in a vegan cream cheese substitute for the frosting.
Yes, this step matters. Zucchini holds a lot of water, and skipping it leads to a dense, soggy cake. Place the grated zucchini in a clean tea towel or paper towels and squeeze firmly over the sink before adding it to the batter.
Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
This recipe is designed for a 9×13-inch baking dish. If you use a smaller pan, expect a thicker cake and a longer bake time — start checking for doneness 10-15 minutes past the original bake time with a toothpick test.
Ceramic bakes more evenly and helps prevent the edges from over-browning before the center sets. If you’re using a metal or aluminum pan instead, start checking for doneness around the 25-minute mark since metal conducts heat faster.
Yes — this version swaps butter for avocado oil, refined sugar for maple syrup and brown sugar, and uses Greek yogurt in both the cake and the frosting for extra protein and moisture without the added fat of a traditional buttercream.
Preheat the oven to 350°F and grease a 9×13-inch ceramic baking dish with cooking spray, or line it with parchment paper. Lining with parchment makes it much easier to lift the cake out cleanly once it is frosted and sliced.
Place the grated zucchini in a clean tea towel or several layers of paper towels. Gather the edges and squeeze firmly over the sink until you stop seeing liquid drip out. Discard the liquid and set the zucchini aside. This step matters: zucchini holds a ton of water, and skipping it is the number one reason zucchini cakes turn out dense and soggy in the middle.
In a large bowl, use a hand mixer to beat together the brown sugar, avocado oil, eggs, vanilla extract, Greek yogurt, and almond milk until smooth and fully combined, about 1 minute. Set aside.
In a separate medium bowl, whisk together the flour, baking powder, baking soda, and sea salt. Add the dry ingredients and the squeezed zucchini to the wet ingredients, then fold together with a spatula just until no streaks of flour remain. Do not overmix — overmixing develops the gluten in the flour, which toughens the crumb instead of keeping it tender.
Pour the batter into the prepared baking dish and spread it into an even layer. Bake for 35-40 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs and the edges just begin to pull away from the sides of the pan.
Remove the cake from the oven and let it cool completely in the pan, at least 3 hours, before frosting. Frosting a warm cake will cause the frosting to melt and slide right off, so resist the urge to rush this step.
While the cake cools, make the frosting: in a medium bowl, beat the room-temperature cream cheese by itself with a hand mixer first until completely smooth, about 1 minute. Beating it alone before adding anything else prevents lumps in the finished frosting. Add the Greek yogurt, maple syrup, and vanilla extract, then beat again until fully combined and creamy. Refrigerate until ready to use.
Spread the frosting evenly over the completely cooled cake, slice into bars, and serve. Store any leftovers as directed below.
[adthrive-in-post-video-player video-id=”l0nM1Lum” upload-date=”2024-09-11T00:00:00.000Z” name=”Healthier Zucchini Cake” description=”This Zucchini Cake truly “takes the cake” all thanks to some healthier swaps — avocado oil, Greek yogurt, and maple syrup. And the homemade Greek yogurt cream cheese frosting is icing on the cake!”]
Nutrition information is automatically calculated, so should only be used as an approximation.
Might biotin or zinc supplements prevent hair loss in men and women?
By the time we’re 50, about half of us, men and women, will experience hair loss. No, it’s not caused by washing your hair too much or, for that matter, brushing it too much either—two of the many myths out there. Researchers found that the majority of hair loss with age is genetic for both women and men. And, based on studying twins, researchers discovered that the heritability of baldness in men is 79%, meaning about 80% of the differences in hair loss between men are genetically determined. But that still leaves some wiggle room.
Even when it comes to identical twins—in one case, identical twin sisters with the same DNA—one can have more hair loss than the other, thanks to increased stress, increased smoking, having more children, or having a history of high blood pressure or cancer.
Check out the two identical twin brothers below and at 1:24 in my video Supplements for Hair Growth. They have the same genes, but the twin on the right reported more stress in his life.
In this pair of twins, shown below and at 1:32, the identical twin on the right was a smoker and drank more alcohol.
Smoking can contribute to the development of both male and female pattern baldness because cigarettes’ genotoxic compounds may damage the DNA in hair follicles and cause microvascular poisoning in the base of the follicle. Other toxic agents associated with hair loss include mercury, because it seems to concentrate about 250-fold in growing scalp hair. In fact, the reason William Shakespeare started losing his hair may have been due to mercury poisoning from syphilis treatment. Thankfully, doctors don’t give people mercury anymore. These days, as the U.S. Centers for Disease Control and Prevention points out, mercury mainly enters the body through seafood consumption.
Often, women of reproductive age seek medical treatment for what is considered hormone-related hair loss, particularly at menopause. For example, a 43-year-old woman evaluated for early menopause was seen for hair loss, and blood tests indicated elevated mercury levels. No wonder—she had a diet high in tuna. But the good news is that her mercury levels fell after she stopped eating it. Within two months, her hair started to come back, and after seven months on a fish-free diet, her hair regrew completely. So, doctors should consider screening for mercury toxicity when they see hair loss, since it may be treatable. Advising patients to reduce fish intake and repeat blood tests could offer symptom relief and uncover dietary habits that may be a source of heavy metal–induced hair loss.
Can nutrient deficiencies cause hair loss? After bariatric surgery, the most frequent nutrient deficiency symptom is hair loss, but that’s because those individuals have had their anatomy rearranged to purposefully cause malabsorption. In general, there is little evidence to suggest that vitamin and mineral supplementation benefits people unless they are actually deficient.
For example, we’ve known for centuries that scurvy (severe vitamin C deficiency) can cause hair loss, but there are no data correlating vitamin C levels and hair loss once you have a certain baseline sufficiency of vitamin C (enough to keep your gums from bleeding, for example).
It’s also a myth that supplements containing zinc will increase hair growth, unless there is a zinc deficiency, which can occur in people who abuse alcohol. However, if blood zinc levels are normal, taking more zinc won’t help. In fact, it can have negative side effects. The same is true for iron supplements.
The most common ingredient in top-selling hair loss products is vitamin B7, also known as biotin. Yes, biotin deficiency causes hair loss, but there are no evidence-based data that supplementing biotin promotes hair growth. Severe biotin deficiency has never been reported in healthy people eating a normal diet, though deficiency can develop from eating raw egg whites since certain compounds attach to biotin and prevent it from being absorbed. But other than rare deficiency syndromes, it is a myth that biotin supplements increase hair growth.
Why not just have the attitude ‘‘can’t hurt, might help?” Because of the lack of regulatory oversight of the supplement industry and, in the case of biotin, interference with lab tests. Many dietary supplements promoted for hair health contain biotin levels up to 650 times the recommended daily intake of biotin. Excess biotin in the blood can interfere with a bunch of different blood tests, including thyroid function tests, other hormone tests (including pregnancy tests), and the test used to determine whether someone has had a heart attack, so the consequences could potentially be life or death.
In terms of poor regulation, I’ve talked a lot about all sorts of supplement manufacturer shenanigans. For example, there was an outbreak in which hundreds suffered selenium toxicity because an error resulted in a supplement containing 200 times the labeled dose, so it ended up causing hair loss. The same thing can happen with getting too much vitamin A.
Doctor’s Note
This is the first in a three-part series on hair loss and growth. Stay tuned for The Benefits and Risks of Hair Loss Drugs and What Foods Help Hair Growth?.
For more on what you can do about mercury exposure, see How to Lower Heavy Metal Levels with Diet.
Check the related posts below for some of my videos about the sketchy supplement industry.
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@Gayatri’s Universe..♾️
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I always keep a jar of this homemade BBQ sauce in my fridge for grilling season and summer cookouts. Instead of reaching for a bottle filled with ingredients I can’t pronounce, I make this simple BBQ sauce from scratch.
Tomato sauce, brown sugar, molasses, Worcestershire, and a handful of spices create that classic barbecue flavor perfect for grilled chicken, pulled pork, or dipping. The best part is that I can customize the flavor exactly how I like it. Once you try homemade, it’s hard to go back!
Here’s why this recipe beats the bottled stuff every time:
I make this BBQ sauce with simple pantry staples that come together for the perfect balance of sweet, smoky, tangy, and savory flavors:
Making homemade BBQ sauce couldn’t be easier. After a quick simmer, you’ll have a rich, glossy sauce that’s perfect for brushing, dipping, or marinating.
This is such an easy sauce to customize. Here are a few ways I like to change up the flavor and consistency:
This homemade BBQ sauce is delicious with grilled chicken, but it’s super versatile, too! Here are some of my favorite ways to use it:
I love a good sauce. Browse my favorite condiments and homemade sauces for easy ways to add big flavor to your next meal!
This BBQ sauce stores well for about a week. To store, I let the sauce cool completely before transferring it to an airtight container or Mason jar with a tight lid. A quick stir or shake before serving helps recombine the ingredients if they have separated.
It also freezes well for up to 3 months. I like freezing it in small portions so it’s easy to thaw only what I need. To thaw, transfer the sauce to the refrigerator overnight. If it seems a little thick after thawing, whisk in a splash of water until it reaches the desired consistency.
[adthrive-in-post-video-player video-id=”gP4AVnI7″ upload-date=”2021-09-13T15:02:08.000Z” name=”BBQ Sauce” description=”This Homemade BBQ Sauce is ready in under 30 minutes. No more store-bought BBQ filled with ingredients you can’t pronounce. Make this BBQ sauce today!”]
Calories: 28 kcal, Carbohydrates: 5 g, Protein: 0 g, Fat: 1 g, Fiber: 0 g, Sugar: 4 g
Nutrition information is automatically calculated, so should only be used as an approximation.
“Internet nutrition advice is blown out of proportion, fitness does not need to be this complicated. Water is not the end all of a healthy lifestyle- When you are dehydrated, you will know. It’s extremely stressful to keep thinking “I have to drink water” and 8 liters will not make your acne disappear. Instead focus on broader rules for overall well being. Workout, eat protein, drink (enough) water- taking care of yourself is that easy…just start!”
Today we’re joined by Dr. Siddhant Bhargava; the co-founder of Food Darzee and Bollywood’s most sought-after nutritionist. Having guided celebrities like Alia Bhatt, Sara Ali Khan and Ananya Pandey on their fitness journeys, he breaks down food habits, diet, and gut health into actionable steps.
Siddhant’s journey from once battling lupus and cancer to now thriving as an entrepreneur and nutritionist is nothing short of inspiring. Through personal anecdotes, he offers a comprehensive guide to crafting a diet that meets your body’s unique needs. In this episode, discover the truth behind organic food, keto diets, postpartum fitness, and more.
We got some real answers to questions like, “Are any sugar substitutes good?”, “Will drinking water clear my acne?” and “How can vegetarians consume more protein?”
In this episode, Siddhant shares practical tips for improving overall well-being, sleep quality, and tackling PCOS and diabetes through diet. Learn all about how to navigate nutrition with beginner friendly steps that facilitate real change.
We discussed:
. Battling Lupus and Cancer
. Ideation of Food Darzee
. Redefining Wellness and Recovery
. Definition of Nutrition
. Components of a Balanced Diet
. Why is Sugar Pure Evil
. Pros and Cons of Raw Salad
. Is Milk Poisoning You?
. The Best Food Substitutes
. Navigating Correct Information
. Elements of An Ideal Plate?
. Busting Myths about Keto Diet
. What are Calories In vs Calories Out
. Celebrity Anecdotes
. Controversial Food Opinions
. Quick Actionable Advice
. Future Innovations in Mental Health
Watch the episode now!
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Links:
Realign Instagram: https://www.instagram.com/realignpod/
Humans of Bombay Instagram:https://www.instagram.com/officialhumansofbombay/
Uncovered by Humans of Bombay: https://www.youtube.com/@humansofbombayuncovered
LinkedIn: https://in.linkedin.com/company/humans-of-bombay
Dr. Siddhant Bhargava
YouTube: https://www.youtube.com/@drsiddhantbhargava
Instagram: https://www.instagram.com/dr.siddhant.bhargava/
Facebook: https://www.facebook.com/dr.siddhant.bhargava/
LinkedIn: https://in.linkedin.com/in/dr-siddhant-bhargava-336310148
Karishma Mehta
Instagram: https://www.instagram.com/karimehta05/
LinkedIn: https://www.linkedin.com/in/karishma-mehta-b22151174/
About Realign –
Explore the confluence of science, spirituality, and wellness and get empowered to navigate the complexities of modern life. ‘Realign’ isn’t just a podcast; it’s a deep breath, a moment of clarity…an oasis of mindful living.
With every episode, delve into mind-expanding conversations with experts, thought leaders, and visionaries who challenge the way w e approach growth. And through these conversations, create a blueprint for mindful living.
If you’re seeking clarity, purpose, or simply looking to realign your life, this podcast is your North Star.
It’s time to realign – mind, body, and soul!
About Humans of Bombay –
Humans of Bombay is a movement that started 10 years ago. We believe that every person has a story to tell and we want to help them tell these stories. In these years we’ve published stories across genres – stories of love, hope, faith and courage. And through our storytelling, we’ve built an engaged community of over 6M!
Our idea is simple – to strike a chord with our community and catalogue the beat of humanity, one story at a time.
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