Beautiful, fluffy strawberry sweet rolls filled with fresh strawberries and topped with a perfectly sweet, homemade strawberry cream cheese frosting. These strawberry rolls are a fun, spring take on my famous cinnamon roll recipe, and would make an incredible brunch treat for Easter, Mother’s Day, birthdays, and more! What better way to count down to
Made with toasted bread, classic egg salad, crunchy pickles, and fresh veggies, this egg salad sandwich is a wholesome version…
READ: Easy Homemade Egg Salad Sandwich
Classic deviled eggs made with hard-boiled eggs, mayonnaise, Dijon mustard, and paprika. This easy appetizer is creamy, tangy, and perfect for holidays, parties, or meal prep.
Deviled eggs are one of my go-to appetizers for holidays and gatherings, especially Easter brunch and spring gatherings. This classic deviled eggs recipe is creamy, tangy, and incredibly easy to make with just a few ingredients like mayonnaise, Dijon mustard, and paprika. If you love classic deviled eggs, you may also enjoy: Instant Pot Deviled Eggs, Bloody Mary Deviled Eggs, Deviled Guacamole Eggs, and Deviled Tuna Eggs. If you’re planning an Easter menu, don’t miss my Easter recipe collection with brunch ideas, baked ham, and homemade carrot cake.
I just love deviled eggs, don’t you? They make such a great appetizer or spread for Easter, or any time of the year. Making them from scratch is also easy, here’s why this works!
This easy deviled eggs recipe requires just 3 ingredients plus your preferred spices. See the recipe card below for measurements.
Making these deviled eggs is quick and easy – especially if you make the hard-boiled eggs in advance. Scroll down to the recipe card below for more detailed instructions.
There are so many different ways to customize the filling for these deviled eggs. Here are a few ideas:
Peeling the hard boiled eggs might be the hardest part of this recipe! Here are a few tips to help make it easier:
Yield: servings
Serving Size: 2 halves
Peel and slice the hard-boiled eggs in half lengthwise and remove the yolks to make the classic deviled eggs filling. Transfer yolks to a bowl and mash.
To the bowl add mayonnaise, mustard, salt and pepper and mix until creamy.
Transfer them to a plastic bag, snip the corner and pipe them into the egg whites.
Top with chopped chives and paprika.
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Serving: 2 halves, Calories: 97 kcal, Carbohydrates: 1 g, Protein: 6.3 g, Fat: 7.5 g, Saturated Fat: 2 g, Cholesterol: 187 mg, Sodium: 156.1 mg, Sugar: 0.3 g
You can boil the eggs up to two days early, and keep the whites and egg yolk filling separate. Wrap the egg white halves tightly with plastic wrap, and put the yolk mixture in a resealable plastic bag.
If you’re serving them at a party, do not leave them at room temperature for more than two hours, or you will need to throw them out. Leftover deviled eggs last up to 4 days refrigerated.
Watery filling usually happens when eggs are overcooked or when too much vinegar or pickle juice is added.
They keep about 2–3 days in an airtight container.
Originally published years ago, this recipe was updated in March 2026 with additional tips and helpful information.
Let’s be honest: Sometimes, the only thing stopping you from eating a nutritious meal is the time and effort it takes to cook it. So, when time is scarce and the willpower to chop a vegetable is nonexistent, a frozen meal is an essential backup plan.
And we have good news! The frozen food aisle has evolved. Whether you’re searching for low calorie frozen meals for lighter nights or low sodium frozen meals that fit into your routine, smart options are easier to find than ever.
That’s why our dietitians analyzed the nutrition labels of popular frozen meals, paying close attention to protein, fiber, sodium, and saturated fat to find options that deliver balanced nutrition. Here we go!
28g protein | 4g fiber | 7g saturated fat | 660mg sodium
Burrito bowls are a freezer aisle favorite for good reason. They pack multiple food groups into one container and work well for nights when you want filling, balanced frozen meals without cooking from scratch.
“I love that this frozen meal combines lean protein, whole grains and vegetables—serving up a more balanced meal containing protein and fiber. Plus, it contains micronutrients like calcium, potassium and a small amount of iron,” says Melissa Jaeger, RD, LD, MyFitnessPal Head of Nutrition. (2)
Pro pairing tips: If you’re looking to boost the fiber and protein, consider topping with drained and rinsed no-salt-added canned beans. (3)
30g protein | 5g fiber | 5g saturated fat | 570mg sodium
Sometimes you just want comfort, and a butter chicken frozen meal does the job. This one keeps the flavor you want and the protein you need.
“This is a great choice as it is packed with protein, and a good source of fiber, iron and potassium. The sodium is relatively low for a frozen meal; it has only 1g of added sugars and contains simple ingredients. A win-win!” says Brookell White,RD, MyFitnessPal Registered Dietitian. (5)
Pro pairing tips: “Try boosting the fiber further with any cooked veggies you have on hand or a slice of whole grain bread. (6,7) You can also add canned and rinsed no-salt-added chickpeas for a larger dose of protein and fiber,” says White. (8,9)
22g protein | 3g fiber | 2.5g saturated fat | 710mg sodium
This Korean BBQ chicken brings bold flavor to the table.
“This is a well-rounded, balanced meal providing carbs, protein and fat. It is also a good source of micronutrients like iron, potassium and vitamin A,” says Emily Sullivan, RD, MyFitnessPal Registered Dietitian. (10)
Pro pairing tips: Pairing this meal with some kimchi would add an extra nutritious element to support a healthy gut microbiome, while adding a delicious and cooling crunch. (11)
22g protein | 7g fiber | 2.5g saturated fat | 600mg sodium
Another standout from Healthy Choice Frozen Meals, this bowl uses leafy greens, grains, and veggies to build a filling base.
“This frozen meal is a well-rounded option with 22g protein and only 1g added sugar, but for me the 7g of fiber from the dark leafy greens, whole grains and veggies make it a great choice compared to other frozen meals,” says Joanna Gregg, RD, MyFitnessPal Registered Dietitian. (12)
Pro pairing tips: “Use this meal as a base for a larger bowl or salad by adding greens like lettuce or spinach or canned beans you may have on hand,” says Gregg.
13g protein | 6g fiber | 5g saturated fat | 370mg sodium
At just 370mg of sodium, this Amy’s bowl is the lowest-sodium option here without sacrificing the flavor. (13)
“When you don’t have the time or energy to cook, and Mexican food sounds good, this Amy’s bowl will hit the spot without the high sodium, fat and calories in typical Mexican take-out. (14) This vegetarian meal gets most of its protein from black beans (hello fiber!) and all of the ingredients are from organic, whole foods. This is a healthy take on comfort food at its best,” says Katherine Basbaum, RD, MyFitnessPal Registered Dietitian. (13)
Pro pairing tips: Even though this bowl is from Amy’s light in sodium line, the flavor doesn’t suffer. Pair with a simple side salad or add shredded lettuce and pico de gallo on top for extra crunch and freshness.
Look for meals with at least 15g of protein to support satiety, some fiber (at least 3g), and keep an eye on the sodium and saturated fat, opting for lower amounts as you compare between brands. (1,15)
Yes. Frozen meals can be convenient options for a quick meal and you can maximize the nutrition by pairing with fresh additions like salad, vegetables, or whole grains. Think of them as a base and focus on what you can add—whether that’s extra protein, fiber, or vegetables.
Sodium content varies widely among frozen meals. Look for options under 600-700mg per serving to help stay within the American Heart Association’s daily sodium limit of no more than 2,300mg. (16)
Your freezer can do more than hold ice cream. With the right frozen meals, convenience and nutrition can coexist.
Start with one of our dietitian picks, add a simple side if you want, and call it a night. Real life is busy. Track your frozen meals in MyFitnessPal, and see how they factor in to your daily nutrient goals.
The post Dietitian-Recommended Frozen Meals for Nights You Can’t Cook appeared first on MyFitnessPal Blog.
Thanks to grated cold butter (my secret!), this turkey meatball recipe yields wonderfully juicy and tender meatballs every time. Quick…
READ: Ground Turkey Meatballs (Juicy & Flavorful!)
For more information about registered dietitians, please visit https://cle.clinic/4eAE6hC
Get to know our resident dietitian, Julia Zumpano, in this wide-ranging discussion on what she does day-to-day and how she coaches people to improve their health through food.
Chapters:
00:00 Introduction to Nutrition Essentials
00:47 Meet Julia Zumpano: Our Resident Dietician
01:42 A Day in the Life of a Dietician
04:40 Julia’s Journey to Becoming a Dietician
07:58 Specializations in Dietetics
11:15 Balancing Family and Nutrition
16:16 Healthy Eating Tips and Tricks
22:42 Common Questions and Misconceptions
26:29 Assessing Readiness to Change
26:48 Tailoring Plans to Individual Needs
27:19 Understanding Patient Backgrounds
28:22 Typical Patient Profiles
30:16 Motivation and Readiness to Change
35:18 Creating Personalized Eating Plans
36:45 Planning and Preparation
44:26 Mental Aspects of Nutrition
47:03 Finding a Registered Dietitian
49:16 Conclusion and Final Thoughts
To learn more about Julia, please visit https://cle.clinic/44ae6pC
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St. Patrick’s Day food isn’t just about shamrock shakes and green frosting! From hearty Irish classics to cozy comfort dishes and whiskey-spiked desserts, these recipes take your St. Paddy’s Day menu beyond the gimmicky green stuff.
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Build a better St. Patrick’s Day menu this year!
When I was a kid, St. Patrick’s Day felt synonymous with one thing: green food dye.
Green pancakes.
Green bagels.
Very green beverages.
And while I will never turn down a festive sprinkle moment, Irish-inspired cooking has so much more to offer than a few drops of coloring.
Irish food is hearty, rustic, and comforting. (And yes, sometimes a little boozy.)
Below are some of my favorite Well Plated recipes to build a St. Patrick’s Day menu that goes beyond green food coloring.
You’ll find the full list of ingredients in the blog post below, but here are some notes to keep in mind.
Irish Soda Bread
Check out this recipe
Corned Beef and Cabbage
Check out this recipe
Creamy Mashed Cauliflower Colcannon
Check out this recipe
Guinness Brownies
Check out this recipe
Corned Beef
Check out this recipe
Chocolate Whiskey Cake
Check out this recipe
Whiskey Smash
Check out this recipe
Round Up
Round Up
Round Up
Simple syrup sounds like something fancy that coffee shops and restaurants keep on hand, but it’s actually incredible “simple” to…
READ: How to Make Simple Syrup
These tostadas have it all — crunchy baked tortillas, creamy black beans, plump lime-pickled shrimp and radishes and a crisp slaw. Even better, it’s ready in less than 30 minutes!
If you don’t have no salt added canned beans on hand, be sure to rinse them well. This will help to remove up to 50% of the sodium the beans are canned with!
Active time: 15 minutes Total time: 25 minutes
Shrimp and Radish Tostadas
Ingredients
Directions
Preheat the oven to 400°F (204°C). Mist the tortillas on both sides with olive oil cooking spray and arrange in a single layer on a baking sheet. Bake until golden brown on one side, 5 minutes. Flip tortillas and cook on the second side until golden brown and crisp, about 3 minutes. Remove from the oven, sprinkle with a pinch of salt, and set aside.
Place the shrimp in a medium saucepan and cover with cold water. Bring to a boil, reduce heat to low, and simmer until the shrimp curl and are cooked through, 1–3 minutes, depending on the size of the shrimp. Drain well. In a large bowl, combine the shrimp with the remaining salt, lime juice, radishes, green onions and chili powder. Set aside.
Warm up the beans and 1/4 cup (59ml) water in a small saucepan over medium heat until hot, about 4 minutes. Mash with a fork until half of the beans are mashed.
Spread the beans on the tostadas. Top with the shrimp mixture. Put the slaw mix and dollops of the yogurt on top of each tostada and serve immediately.
Serves: 4 | Serving Size: 2 tostadas
Nutrition (per serving): Calories: 362; Total Fat: 3g; Saturated Fat: 1g; Monounsaturated Fat: 1g; Polyunsaturated Fat: 1g; Cholesterol: 186mg; Sodium: 500mg; Carbohydrate: 50g; Dietary Fiber: 10g; Sugar: 3g; Protein: 36g
Nutrition Bonus: Potassium: 983mg; Iron: 14%; Vitamin C: 12%; Calcium: 16%
Originally published September 18, 2020; Updated March 2026
The post Shrimp and Radish Tostadas appeared first on MyFitnessPal Blog.
Download My Free Beginner’s Guide to Healthy Keto and Fasting 👉 https://drbrg.co/3z0ttnD
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In this video, Dr. Berg talks about the ketogenic diet and cirrhosis of the liver. The liver has 500 different functions and if the liver is scarred it will have a backup of blood, pressure and all sorts of complications. Cirrhosis is an advanced liver condition, it is when the whole liver becomes dysfunctional because there is no longer a healthy liver cell and there’s scar tissue as a replacement.
Symptoms of Fibrosis
1. Spider Nevi
2. Jaundice
3. Breast Tissue
4. Enlarged Liver
5. Ascites
6. Testicular Atrophy
7. Clubbing Nails
8. High Blood Pressure
9. Musty Breath
Normal
• Filter 1.7 Liters Blood per minute
• Produces 1 liter of bile per day
• Stores fat soluble
Causes
• Virus
• High iron
• Alcohol
• Medication
• High insulin/insulin resistance– inflammation to scar tissue
Treatment
• TX. Complications Liver Transplant
Types of Cirrhosis
• Compensated – Severe scarring but has enough liver cells
• Decompensated – Too much damage, fluid, mental confusion, mood + personality changes
What to Consume to Help Cirrhosis of the Liver
1. Amino Acid Blend
2. Electrolytes
3. Bile Salts with vitamin A(cod liver oil), D, E and K2
4. Probiotic
5. Apple Cider Vinegar
6. Celery
Dr. Eric Berg DC Bio:
Dr. Berg, age 56, is a chiropractor who specializes in Healthy Ketosis & Intermittent Fasting. He is the author of the best-selling book The Healthy Keto Plan, and is the Director of Dr. Berg Nutritionals. He no longer practices, but focuses on health education through social media.
Follow Me On Social Media:
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ABOUT DR. BERG: https://www.drberg.com/dr-eric-berg/bio
Disclaimer:
Dr. Eric Berg received his Doctor of Chiropractic degree from Palmer College of Chiropractic in 1988. His use of “doctor” or “Dr.” in relation to himself solely refers to that degree. Dr. Berg is a licensed chiropractor in Virginia, California, and Louisiana, but he no longer practices chiropractic in any state and does not see patients so he can focus on educating people as a full time activity, yet he maintains an active license. This video is for general informational purposes only. It should not be used to self-diagnose and it is not a substitute for a medical exam, cure, treatment, diagnosis, and prescription or recommendation. It does not create a doctor-patient relationship between Dr. Berg and you. You should not make any change in your health regimen or diet before first consulting a physician and obtaining a medical exam, diagnosis, and recommendation. Always seek the advice of a physician or other qualified health provider with any questions you may have regarding a medical condition.
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