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Vegetarian Research

Ep. 30 – 6 Powerful Tips To Get Your Diet Back On Track After Holiday

Thumbnail for the 'Tips To Get Your Diet Back On Track After Holiday' featuring a wicker tray with breakfast.

Welcome to the 30th episode of Vegetarian Health and Longevity from Hurry The Food Up and Sports Nutritionist James LeBaigue.

I was away travelling in September, and I had a blast.

I’m not going to bore you with the details of it, but I did want to talk about about one of the things I’ve struggled with since coming back.

While I would say I’m pretty balanced with my diet (a good helping of treatos—yes, please), I was probably a bit more relaxed than usual whilst on holiday. After all, it would have been remiss of me not to eat Belgian waffles and chocolate in Belgium, and Kaiserschmarrn in Austria.

Since coming home, I found myself craving those sorts of foods more than before. I’ve found it a challenge to get back into a regular pattern and turn my brain off from holiday mode.

So I thought I’d share what I found useful with you, in case any of you are in a similar position.

It doesn’t need to be after a holiday, either! If you’re struggling with your daily diet regardless of vacation, this podcast is for you.

You can find it on YouTube below or you can listen to it here on your favourite provider.

It can be difficult to get your diet back in order after going on holiday, and unchecked it can lead you down a path which you don’t want to go down. 

These are simple tips I use for myself, and I use with my 1:1 clients, to get things back in place. You might use one of them, or you might use all of them. 

If you do find it useful, I’d love it if you gave the podcast a quick review on whatever platform you’re listening on. It’ll only take a moment but means a tonne, so thanks in advance.

1. Plan My Diet

For me, getting back to a balanced diet starts with a plan.

Instead of leaving meals to chance, I find it helpful to think ahead about what I’m going to eat. I usually take a bit of time on Sunday to map out my week and create a shopping list. Even if I don’t stick to it exactly, just having a guide helps me avoid drifting into spontaneous (often less healthy) meal choices during the week.

I book my slot with Sainsbury’s and wait for the (usually) jolly delivery person to bring my food the next day. When my meals are roughly mapped out, it takes the guesswork out of the day-to-day. That way, I don’t fall back on the sort of rich, sugary foods I indulged in on holiday.

Even having a rough plan can help me stay on track and reduce the likelihood of making impulsive choices based on leftover holiday cravings. Plus, with a plan, I don’t need to think about it too much—I can focus on other things and know that my meals are sorted.

2. Eat Satiating Food (Protein and Fibre)

I probably bore people to death with this, but eating the right sorts of food can be so useful for keeping a diet on track.

Protein and fibre both have satiating properties, which signal fullness and satisfaction to your body. Including plenty of protein and fibre in my meals keeps me feeling full and satisfied, which really helps curb cravings for sugary or rich foods.

I don’t eat meat, so I choose combinations of protein-rich plant-based food such as soy (tofu), low-fat dairy, beans, legumes, wholegrain carbohydrates as well as fish. These foods are not only high in protein but are also nutrient-dense, making them a great choice for long-lasting energy. I often batch-cook dishes like lentil curry or a chickpea stew on Sunday, so I always have some high-protein options available when I need them.

Then I also choose fibre-rich foods, such as whole grains (👋 again carbs!), fruits, and veggies, which also keep me feeling full longer and make it easier to stick with a balanced eating plan. Fibre-rich foods add bulk to meals, which naturally slows down digestion and keeps you feeling satisfied for longer. Including a variety of fibre-rich foods in my daily meals makes it less tempting to reach for those sugary snacks.

3. Keep Treats in There

Going cold turkey on treats just isn’t sustainable for me, and nor would I recommend it if I were advising myself.

I say the same to the athletes I work with; keeping small indulgences in a diet helps prevent feelings of deprivation and makes it easier to stay consistent. Denying yourself treats completely can often lead to binging later on when those cravings catch up with you.

I’ll typically allow myself a couple of small treats each week, which is particularly important when transitioning back out of holiday mode. If I know I’ve got a chocolate bar or a little pastry to enjoy later, I’m less likely to feel deprived.

Keeping treats in my routine makes getting back into a healthy pattern feel a lot smoother and more enjoyable. And, let’s face it, life’s too short not to enjoy a bit of chocolate now and then!

This is one of key aspects of The Vegetarian Protein Fix. We help people lose weight, sustainably. We don’t ban foods from your diet, and you can lose weight eating food tha you enjoy. If that sounds like something you’d like to try then you can check out a free week’s meal plan at htfu.com/try , that’s t r y, and get started today. You’ll get a whole week of tasty but easy-to-prepare vegetarian recipes, with step by step instructions and a grocery list to make it all as simple as possible. So that’s htfu.com/try and you can get started today.

4. Stay Hydrated

Staying hydrated helps me manage cravings because sometimes I think I’m hungry when really all I need is a drink. A lot of people are surprised by how often thirst can masquerade as hunger.

I have a big bottle of water next to me when I work, and I almost always take one with me when I’m out and about. I make a point of finishing the bottle by lunchtime and then refilling it. This helps me stay on top of my hydration without feeling overwhelmed by how much I need to drink throughout the day.

Usually, it’s just water, but I love sparkling water with juice, too! (So wild, I know 😂) Staying properly hydrated also supports digestion, energy levels, and mood—all of which help me get back on track after a holiday.

Plus, when you’re well-hydrated, your body is generally better at processing food and nutrients, which can make a big difference in how you feel overall.

5. Get Back into a Regular Exercise Routine

Exercise isn’t about burning off those extra holiday calories; it helps me re-establish a sense of routine, and I get a buzz from it. I also find that getting back into exercise can really help shift my mindset back into a healthy groove.

I start with what feels manageable—a short jog, a bike ride, or even a home workout. Or, if I’m feeling motivated, an interval session where I just have fun (think: fartlek). I try not to put too much pressure on myself to hit specific times or distances; I focus more on just moving and enjoying it.

I remind myself that consistency is key, so I focus on gradually building up volume and intensity again and take the pressure away from performance. Getting into the rhythm of regular movement helps me feel more aligned with my goals and reinforces a positive mindset.

6. Count Calories If I Need To

When I feel like I need a bit more structure, I’ll track my calorie intake for a week or two. It helps me stay within a healthy range and recalibrate my portions. I’m not looking to restrict myself severely, but sometimes, knowing what I’m eating helps bring awareness back to my habits.

I don’t track forever, but setting a daily limit based on my goals can be really useful when I’m looking to bring some awareness back to my usual intake. Tracking calories isn’t about perfection; it’s about creating a bit of accountability to myself and checking in with how much I’m consuming.

It also gives that external objective guide to say “na, that’s enough”. Within a week or two, I’m back where I need to be. Once I feel like I’m in the right groove again, I can stop tracking and feel confident that my habits are back to where they need to be.


It’s not always easy, but having a rough guide to where you want to be with your diet can make a big difference.

Take it slowly, be kind to yourself, and don’t expect too much too quickly. Healthy habits are a marathon, not a sprint, so give yourself the time and space to get back on track naturally.

So I hope you found this episode interesting and gave you some helpful info about… If you did find it useful then please give the podcast a quick review on whatever platform you’re listening on. 

It helps the podcast to spread to more like minded people like you, and it’ll only take a moment. Thanks so much, and we’ll speak soon.


And finally, here is the easiest way to sign up to try our meal plans (free).

And a list of our vegetarian meal plans (also all free).

And finally finally: More vegetarian podcasts this way!

The post Ep. 30 – 6 Powerful Tips To Get Your Diet Back On Track After Holiday appeared first on Hurry The Food Up.

Vegetarian Research

Cheesy Green Chile Pinto Beans

This Cheesy Green Chile Pinto Bean recipe is cozy and flavorful. This delicious bean dish is a great one-pan vegetarian meal that can be enjoyed as a side or main course, with chips or corn tortillas and your favorite toppings. Each serving boasts 26 grams of protein, so you’ll feel satisfied for hours after eating.

cheesy green chile pinto beans in a bowl with guacamole and tortilla chips

Given how much I love beans and cheese, it’s a little surprising that I haven’t already posted a recipe like this one. These Cheesy Green Chile Pinto Beans are quick and easy to throw together while packing in tons of flavor. Enjoy them with tortilla chips or rice for a filling meal that’s high in protein and fiber.

Why You’ll Love These Cheesy Pinto Beans

  • Minimal Main Ingredients Needed – This recipe uses Pinto beans, canned green chile, and canned tomatoes. Cheese and spices are also needed, but if you have a stocked spice cabinet, it shouldn’t be a problem.
  • Made in One Pot – This recipe can be made in one pot with an oven-safe skillet. I used an enameled cast iron skillet to cook the bean mixture on the stove and then transferred it to the oven to melt the cheese at the end.
  • Versatile – I love having these green chile pinto beans on hand because they can be used in many different ways. I like to serve them as a side dish or enjoy them as a main with tortilla chips or corn tortillas. Add your favorite toppings or roll this filling into a burrito with some added rice.

showing how to make these cheesy pinto beans with green chile and canned tomatoes

Why Your Body Will Love These Green Chile Pinto Beans

  • Blood Sugar Regulation – Pinto beans are high in fiber and protein, giving them a low glycemic index. This means they digest slowly and don’t cause blood sugar levels to spike or rise too quickly. This makes pinto beans a healthy choice for people with diabetes who need to control their blood sugar levels more.
  • Heart Health – Beans contain a significant amount of soluble fiber, which helps decrease cholesterol absorption in the bloodstream. Lowering the “bad” cholesterol in the body can greatly reduce the chances of a stroke or heart attack.
  • Digestive Health – Beans are also high in insoluble fiber, which helps bulk up the digestive system and prevent constipation. The fiber in beans also acts as a prebiotic that feeds the good bacteria in the large intestine and carries out toxins in the system. Green chile also benefits digestion by increasing the production of gastric juices and improving nutrient absorption.

cheesy green chile pinto beans before and after they have been baked in the oven

Cheesy Green Chile Pinto Bean Recipe Ingredients

  • Pinto Beans – I used three cans of pinto beans that I rinsed and drained. I love pinto beans in this recipe, but you can use any kind of beans you like.
  • Green Chile I used two small cans of Hatch green chile. Fresh or frozen green chile is also great if you can get it. I like using the mild kind, but you can use whatever heat level you prefer.
  • Tomatoes – I used a can of fire-roasted tomatoes. I drained off most of the liquid and diced the tomatoes into pieces similar in size to the green chile (optional). Freshly diced tomatoes work great, too.
  • Spices – I seasoned these pinto beans with cumin, paprika, smoked paprika, granulated garlic, dried oregano, salt and pepper. If you don’t have these spices on hand, you can buy a packet of chili or fajita seasoning and use a Tablespoon or two.
  • Onion & Garlic – Fresh onion and garlic create a nice flavor base for this recipe and complement the other ingredients.
  • Cheese I used pepper jack cheese because I love its flavor and wanted to add some extra heat. Regular Monterey jack, or even cheddar, also works. If making this dish vegan, use your favorite meltable vegan cheese.

close up of a pan of cheesy pinto beans with green chile topped with chopped cilantro

How To Make Cheesy Pinto Beans

  1. Preheat the oven to 425 degrees F. Heat a large (oven-safe) skillet over medium heat and add the diced onion with a pinch of salt. Cook the onion until softened, 3-4 minutes. Add the minced garlic and cook another 1-2 minutes until fragrant.
  2. Add the pinto beans, canned tomatoes, green chile, spices, and salt and pepper. Mix well to combine the ingredients completely. Let the mixture cook until heated and then simmer for about 5 minutes.
  3. Next, add half of the shredded cheese and stir until melted. Evenly sprinkle the remaining half of the cheese on top of the pinto beans and place in the preheated oven until melted, 5-7 minutes.
  4. Remove from the oven and allow to cool for a few minutes before enjoying. Garnish with chopped cilantro and enjoy with tortilla chips or warm corn tortillas

close up of a bowl of cheesy pinto beans with guacamole

Recipe Frequently Asked Questions

  • This recipe is already gluten-free.
  • Make this recipe vegan by using your favorite melty vegan cheese substitute.
  • Can I use black beans instead of pinto beans? Yes, any kind of beans can easily be subbed into this recipe.
  • What kind of cheese is best? I like using pepper jack in this recipe because of the heat it adds, but any cheese will do.
  • How should I enjoy this recipe? There are many ways to enjoy these pinto beans. I like to eat them with chips or warm corn tortillas. You can also make them into burritos or enjoy them as a side to scrambled eggs.
  • Is this recipe freezer-friendly? Yes, I suggest cooking the bean mixture on the stove, letting it cool completely, and then transferring it to a freezer-friendly container. Add the top layer of cheese, cover and secure, and freeze for up to three months.
  • How long do leftovers last? Leftovers should last about 4-5 days if stored in an airtight container.

Do you have a question I didn’t answer? Please ask me in the comment section below, and I will respond as soon as possible.

close up of a pan of pepper jack pinto beans with green chile

Looking For More Cheesy Vegetarian Recipes?

Cheesy Buffalo Butternut Squash Pasta

Cheesy Vegetarian Tortellini Casserole

Cheesy Green Chile and Potato Enchiladas

Cheesy Zucchini Soup

Cheesy Enchilada Rice Casserole

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Cheesy Green Chile Pinto Beans


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  • Author:
    She Likes Food


  • Total Time:
    50 minutes


  • Yield:
    4-6
  • Diet: Vegetarian

Description

This Cheesy Green Chile Pinto Bean recipe is cozy and flavorful. These delicious beans are a great one pan vegetarian meal that can be enjoyed in many different ways. Serve as a side dish or as the main course, along side chips or corn tortillas, with your favorite toppings. Each serving boasts 26 grams of protein, so you’ll be satisfied for hours after eating.


Ingredients

  • 2 teaspoons olive oil
  • 1/2 medium sized yellow onion, diced
  • 23 cloves garlic, minced
  • 3 (15 oz) cans pinto beans, drained and rinsed
  • 1 (14.5 oz) can fire roasted tomatoes, I like to drain the liquid and then dice them up into small pieces
  • 2 (4 oz) cans diced green chile, I used mild
  • 1 1/2 teaspoons cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon granulated garlic
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (8 oz) block pepper jack cheese, grated (divided)



Instructions

  1. Pre-heat oven to 425 degrees F.  Heat a large (oven safe*) skillet over medium heat and add the diced onion, with a pinch of salt.  Cook onion until softened, 3-4 minutes.  Add in the minced garlic and cook another 1-2 minutes, until fragrant.
  2. Add in the pinto beans, canned tomatoes, green chile, spices and salt and pepper.  Mix until everything is completely combined and let mixture cook until heated through and starting to simmer, about 5 minutes.
  3. Next, add half of the shredded cheese in and stir until cheese is melted.  Evenly sprinkle the remaining half of the cheese on top of the pinto beans and place in the pre-heated oven until cheese is melted, 5-7 minutes.
  4. Remove from the oven and allow to cool for a few minutes before enjoying.  Garnish with chopped cilantro and enjoy with tortilla chips or warm corn tortillas

Notes

*If you don’t have an oven safe skillet, you can cook the mixture in a regular skillet and then transfer it to an oven safe dish to finish cooking.

You could also place a lid on the pan once you’ve sprinkled the top layer of cheese on and let it sit for a few minutes to hopefully melt the cheese, rather than placing the entire pan in the oven.

  • Prep Time: 25 mins
  • Cook Time: 25 mins
  • Category: Dinner, Vegetarian
  • Method: Stovetop, Oven
  • Cuisine: Mexican Inspired

The post Cheesy Green Chile Pinto Beans appeared first on She Likes Food.

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