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  • Eating Dinner at This Time Improves Heart Health, According to New Study

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    Published February 24, 2026 02:28PM

    Late-night snacking on juicy, carby food—preferably while standing barefoot in the refrigerator light—is one of those universally blissful life moments. You finish your meal, belly full, and hazily shuffle to bed.

    But eating too close to bedtime can negatively impact your health, according to a study published in early February. Here, Outside dives into the research and interviews doctors to nail down the best time to eat before bed to minimize health issues.

    When Should You Eat Your Last Meal of the Day?

    The study published in the journal Arteriosclerosis, Thrombosis, and Vascular Biology, examined how eating close to bedtime affects overall health. It suggested that having your last meal three hours before bedtime can result in decreased blood pressure, a lowered heart rate, and better-controlled blood glucose levels.

    The researchers from Northwestern University focused their study on adults between 36 and 75 who were considered to be overweight or obese. These participants were considered to be at risk for cardiometabolic disease—such as heart disease or type 2 diabetes—but were otherwise generally healthy. The participants, 39 in total, were randomly assigned to groups that either adhered to their normal nighttime eating schedules or followed a fasting routine for at least 6 weeks. Most people continued through 7.5 weeks to accommodate their daily schedules.

    Those assigned to the control (non-fasting) group fasted for 11 to 13 hours between dinner and breakfast the next day. The people assigned to the experimental (the fasting) group did not eat for 13 to 16 hours, from dinner until breakfast the next day. In other words, those who fasted had their last meal three hours earlier than the control group.

    Though both groups dimmed their lights three hours before bed, no other sleep or eating adjustments were required. The participants also weren’t instructed on what to eat, just when. Researchers monitored both groups’ heart rate and blood pressure every 30 minutes from the afternoon until they woke up the next morning.

    Limiting Food Right Before Bed Maintains Heart Health

    Those in the fasting group showed better blood pressure and heart rate levels, as well as glucose regulation, aka stable blood sugar levels.

    “Seeing that a relatively simple change in meal timing could simultaneously improve nighttime autonomic balance (which refers to your autonomic nervous system and regulates physiological processes like breathing and digestion), blood pressure, heart rate regulation, and morning glucose metabolism, all without calorie restriction or weight loss, was remarkable,” says Dr. Daniela Grimaldi, one of the researchers involved in the study and a research associate professor of neurology in the division of sleep medicine at Northwestern University’s Feinberg School of Medicine.

    “The two to three hours before sleep are a critical transition period,” adds Dr. Kumar Sarkar, a cardiologist at Northwell Health who was not involved in the study. “Melatonin, sympathetic activity declines, and metabolic rate drops. Eating during this window forces the body to digest while trying to initiate sleep.”

    In other words, if your body is working hard to break down a meal before bed, Sarkar points out that food and subsequent digestion can lead to gut motility (food moving through the GI tract) and insulin secretion—both of which can mess with your sleep.

    What This Means for You

    As study author Grimaldi explains, the aging population is growing—and so too are concerns about cardiovascular disease, kidney disease, and diabetes. “Time-restricted eating has generated enormous public interest, but we wanted to provide scientific evidence on how to optimize it—specifically by anchoring it to sleep, which is something everyone does and has profound effects on cardiometabolic health,” she says.

    She adds that there was a 90 percent adherence rate in the fasting groups, suggesting that the intervention is “something people can actually sustain.”

    For example, if you typically get to bed around 10 P.M., try to wrap up dinner by 7 P.M. Stick to this routine as best you can and see how you feel.

    There are some important limitations of the study to note: the majority of participants were female, which can affect how we interpret these results for men, Grimaldi says. This is because there are differences between the sexes in terms of autonomic function, metabolism, and circadian rhythm.

    Plus, Sarkar points out, the sample size is relatively small, and the focus on overweight and obese individuals is a bit limiting. Still, he says the improvements in nighttime heart rate, cortisol levels, and blood pressure were compelling.

    The researchers also didn’t focus on what participants ate before sleep, only when they ate it. But what you eat is important for sleep and overall health, too. Grimaldi says that “the interaction between meal composition, timing, and individual digestion rates is definitely worth investigating.” In that vein, Sarkar notes that avoiding large, high-fat, high-glycemic foods (such as white bread, donuts, and bagels)—which can cause glucose fluctuations throughout the night that impact restfulness and sleep quality—is important, too.

    Want more Outside health stories? Sign up for the Bodywork newsletter. If you’re ready to push yourself, sign up for the You vs. The Year 2026 Challenge here

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  • The 5-Minute Breakfast This Four-Time Olympian Skier Swears By

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    (Photo: L to R: Ashley Caldwell: Tim Clayton/Getty; Burrito and salsa: Ayana Underwood/Canva )

    Published February 19, 2026 09:05AM

    When my sister gave birth to my beloved nephew, I eagerly signed up to cook all her meals for the first few months postpartum. Over the course of a few weeks, I stepped into an entirely new world, one that taught me how vital it is for mothers to nourish properly as they heal from pregnancy and birth.

    So when I heard about 4X Olympic freestyle skier Ashley Caldwell, a new mom, I was immediately impressed. With a resume that includes taking home a gold medal in the 2022 Winter Olympics and being the only woman to land a quadruple-twisting triple backflip, a move called “The Daddy,” she’s quite an inspiration. She also holds a world record for the hardest acrobatic trick ever completed by a female.

    While she decided not to pursue the 2026 Games to focus on being a parent, I felt compelled to reach out to find out what she’s eating to fuel her body through postpartum recovery.

    How Ashley Caldwell Maintains Energy After Having a Baby

    I interviewed Caldwell just as she was starting her day. In the background, her baby cooed. From experience with my nephew, I knew time was limited; new parents only get a few quiet minutes at a time.

    Caldwell shared that most mornings begin with training, and to fuel those workouts while supporting milk production, she relies on a breakfast burrito. Her favorite kind is stuffed with cheese and healthy fats. “Avocado is my jam,” she says. Depending on how she feels (and whether her stomach cooperates), she’ll sometimes add salsa for extra flavor.

    “Breakfast burritos are a solid way to start the day, especially postpartum,” Caldwell says. “My body needs so much just to train and compete. And with nursing, I need extra calcium too. Plus, it’s easy to eat. I can nurse with my baby in one hand and eat the burrito with the other.”

    In her world of gravity sports, calcium matters a lot. “I’m breastfeeding, and he’s taking all my nutrients, which is fine,” she said. “But I have to stay aware. If I don’t get enough calcium, I could risk breaking bones.”

    With a sister only a few months postpartum, I sent her Caldwell’s recipe to try. I also made it myself. For her, I wanted to see whether it could support milk production and steady her energy. For me, I was curious whether it would satisfy me through a busy morning.

    To better understand the nutrition behind it—and how to elevate it further—I also spoke with a registered dietitian specializing in postpartum care. Read on for her recommendations—plus my (and my sister’s) final thoughts on this hearty breakfast.

    How to Make Ashley Caldwell’s Breakfast Burrito

    The supplies for this one are easy. All you need is a bowl, a whisk, a pan or skillet, and a spatula.

    ashley caldwell breakfast burrito
    (Photo: Ashia Aubourg)

    Ingredients

    • 3 large eggs
    • ¼ cup shredded cheddar cheese
    • 1 ripe avocado (pitted and sliced)
    • 1 large whole-wheat tortilla (burrito size)
    • Tomato salsa, to use as a topping
    • Olive oil, for cooking
    • Salt and black pepper, to taste

    Recipe

    1. Crack the eggs into a bowl and whisk until smooth.
    2. Heat a nonstick skillet over medium, then add a drizzle of olive oil.
    3. Pour in the eggs and immediately lower the heat to low. Stir gently with a spatula as they begin to set.
    4. Once the eggs start to firm up, sprinkle in the cheese, plus a pinch of salt and pepper.
    5. Turn off the heat and let the residual warmth finish melting the cheese.
    6. Warm the tortilla, either in the microwave (30 seconds) or in a hot skillet (about ten seconds per side).
    7. To assemble the burrito, layer the eggs, sliced avocado, and a spoonful of salsa in the center of the tortilla. Fold the sides of the tortilla in, then roll it tightly from the bottom up to form a burrito.
    8. Optional: Toast the burrito in a skillet or put it in a toaster oven for extra crunch. You can also add extra salsa on the side.

    The Verdict: Simple, Savory, and Filling

    I’ve eaten plenty of breakfast burritos, but I never realized how quickly one can be made without the extra step of cooking bacon or sausage. This vegetarian version came together in just five minutes, start to finish. For anyone new to wrapping burritos, I recommend watching a quick tutorial—it helps.

    My sister, who’s currently breastfeeding, tried the recipe after I shared it with her. She said it fit easily into her busy mornings, supported milk production, and kept her full.

    I couldn’t agree more with how satisfying it was. I added hot sauce for some heat and salsa macha (a spicy sauce made with dried chiles, peanuts, and sesame seeds), for extra crunch. That burrito kept me satiated and full until lunchtime.

    How to Get the Most Out of This Burrito, According to Nutritionists

    “This breakfast burrito offers a balanced mix of macronutrients and micronutrients,” says Pamela Mitri, a registered dietitian specializing in pre- and post-natal care based in Ontario, Canada. For an athlete like Caldwell, Mitri recommends eating it about three hours before training to maximize its benefits.

    Eggs supply protein to support muscle repair and growth. Cheese offers calcium for bone health. Avocado provides healthy fats, and tomato salsa contains the antioxidant lycopene, which has been found to lower your risk of stroke and cancer. The burrito is also a good source of energy-boosting carbohydrates—just one of the tortillas I purchased contains 30 grams of carbs per shell.

    The benefits extend beyond providing energy for training. For new mothers, “Eggs and cheese contribute essential protein and calcium for lactation and milk production,” says Mitri. Extra vegetables can upgrade this burrito even more, she says. Toss some spinach or kale into your burrito to boost your iron, which plays a key role in postpartum recovery, as depleted iron stores can lead to fatigue and low mood.

    Overall, this easy and delicious meal supports both Caldwell’s training goals and postpartum needs as she takes on two major journeys at once: preparing for future Winter Olympic Games and motherhood.

    Want more Outside health stories? Sign up for the Bodywork newsletter. If you’re ready to push yourself, sign up for the You vs. The Year 2026 Challenge here

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  • Jessie Diggins Recovers From Olympic Training with This Protein-Packed Meal

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    Published February 10, 2026 03:00AM

    Jessie Diggins started skiing at age three. Her early interest in the sport paid off as she’s now considered the best cross-country skier in the world. Her talents have earned her three Olympic and seven World Championship medals.

    She came in eighth place in the women’s 20-kilometer skiathlon event this past Saturday, February 7, at the Milano-Cortina Winter Olympics—her final Games before she retires.

    However, her work is not done yet. She’ll be back at it again on Tuesday, February 10, for the women’s cross-country skiing event.

    Considering just how much time and effort it takes to be the best, I was curious about what she eats to stay energized and ready. I learned that, after intense workouts, she prioritizes recovery and typically returns to a single dinner.

    How Jessie Diggins Refuels and Recovers

    Her training schedule has been intense.

    “I’m training twice a day, six days a week. It’s super fun, but it’s also really demanding,” Diggins told Outside. “And for cross-country skiing, the name of the game is getting enough fuel and nutrients in your body.”

    Several times a week, Diggins heats up her oven to make what she calls miso salmon. She gravitates toward this dish because she’s a self-proclaimed “big seafood person” and says the omega-3 oils in the salmon help her feel good.

    The recipe is simple and fast. She makes a glaze—made of honey, Dijon mustard, white miso paste, and butter—to brush over the fish. The oven broiler handles the rest, caramelizing the sauce while the salmon cooks.

    To build her bowl, Diggins adds whichever vegetables happen to be in her kitchen. During our interview, her garden was still producing plenty of broccoli and kale, so she tossed those in. She also adds farro, her favorite grain, and whisks up a vinaigrette with olive oil and maple syrup. Anything else lingering in the fridge or pantry, like pumpkin seeds, sun-dried tomatoes, and goat cheese, might get added too.

    “I try to see food as not just fuel, but also as fun,” says Diggins.

    And I couldn’t agree more. Miso ranks high on my own list of fun ingredients. The fermented Japanese paste appears regularly in my cooking, whether stirred into a cacio e pepe sauce or melted into chicken soup. So I couldn’t wait to try Diggins’ salmon grain bowl. More importantly, I wanted to see if this recovery meal could help fuel my own efforts to spend more time outdoors and move with more energy.

    I also reached out to a few nutrition experts to weigh in on the meal’s recovery potential. Read on for their thoughts, and my honest take on the taste of this dish.

    How to Make Jessie Diggins’ Miso Salmon Grain Bowl

    I turned my oven to broil and gave the recipe a go.

    Serving: 1

    Salmon and Glaze Ingredients

    • 1 (6-ounce) skin-on or skinless salmon fillet, patted dry
    • 1 tablespoon white miso paste
    • 1 tablespoon honey
    • 1 tablespoon Dijon mustard
    • 1 tablespoon butter, softened

    Maple Vinaigrette Ingredients

    • 2 tablespoons olive oil
    • 1 tablespoon maple syrup
    • 1 teaspoon apple cider vinegar
    • 1 teaspoon lemon juice
    • Salt and pepper, to taste

    Salad Mix-ins

    • Pre-cooked farro
    • Crunchy salad greens
    • Seasonal vegetables (optional)
    • Nuts or seeds (optional)

    Recipe

    1. Preheat your oven to the broil setting.
    2. Pat the salmon filet dry with a paper towel. This will help the glaze stick.
    3. Make the glaze: In a small bowl, mix together the white miso paste, honey, Dijon mustard, and softened butter until smooth.
    4. Spread the glaze evenly over the top of the salmon using your hands or a silicone brush. Place the filet skin-side down on a parchment-lined sheet pan.
    5. Broil the salmon and, depending on the filet’s thickness, check it at the five-minute mark. (You’re aiming for an internal temperature of 125 degrees Fahrenheit for medium-rare, and to be on the safe side, the USDA recommends an internal temperature of 145 degrees Fahenheit for fish.)
    6. Remove the cooked salmon from the oven and let it rest for a few minutes.
    7. Make the vinaigrette: In a mason jar, combine the olive oil, maple syrup, apple cider vinegar, lemon juice, salt, and pepper. Shake well.
    8. Assemble your bowl: In a serving bowl, layer one cup of salad greens, one cup of cooked farro, and an optional topping of seasonal veggies or seeds and nuts. Top the grain bowl with the salmon filet, either whole or flaked into pieces. Then drizzle the salad with the vinaigrette and enjoy.

    The Verdict: Earthy and Energizing

    (Photo: Ashia Aubourg)

    Let’s start with the flavor. The miso hits a sweet, salty, and earthy balance that complements the rich, buttery salmon. The texture was hearty, and the variety of flavors kept each bite interesting. I tossed in some romaine I had sitting in the fridge, which added a crisp, refreshing crunch. For the grains, I played around (and saved time) with microwaveable farro and found a beet-and-spinach farro at my grocery store.

    After eating this miso salmon grain bowl, I woke up feeling energized and ready to take on my daily walks by the beach.

    How to Get the Most Out of This Meal, According to Nutritionists

    “I often encourage the active clients I work with to view dinner as part of their recovery, especially after an intense training session,” Leisan Echols, a registered dietitian and exercise physiologist based in New York City, New York, told Outside. A grain bowl like this provides the right balance of nutrients to support muscle repair and replenish glycogen after exercise, says Echols.

    Starting with the farro, this grain is a powerhouse, says Echols. This ancient grain is rich in protein, fiber, and vitamins (such as magnesium), which can aid digestion and support heart health.

    “The salad greens add phytonutrients and antioxidants, while the olive oil vinaigrette adds heart-healthy fats,” Claire Rifkin, a registered dietitian based in New York City, said to Outside.

    And the salmon? In just one filet, you’ll get around 40 grams of protein, a nutrient crucial for muscle growth and repair. The omega-3 oil it contains offers anti-inflammatory benefits, which may help reduce post-exercise soreness and keep you moving, day after day, says Echols.

    The meal already strikes a balance, but for athletes focused on maximizing recovery, adding a source of calcium and vitamin D (like a yogurt-based sauce or a fortified beverage such as soy or oat milk) can offer extra benefits, says Rifkin. “Vitamin D in particular supports muscle strength and contraction speed, and deficiency is pretty common in the U.S., so it’s especially important for athletes to make sure they’re getting enough through food or supplementation,” she says.

    For endurance athletes, these details can significantly affect how well the body recovers and performs in back-to-back sessions, says Echols. “The best recovery meals are the ones that match the effort and evolve with your training, not apart from it.

    Are you planning to watch the cross-country ski event? If so, let us know in the comments and tell us what you think of this recipe. 

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  • What This Olympic Bobsledder Eats Every Morning Before Training

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    Published February 8, 2026 03:00AM

    Sylvia Hoffman doesn’t just dabble in sports. She dominates across the board. Her resume includes weightlifting, track and field, basketball, volleyball, and bobsledding. While she did not qualify for the 2026 Milano-Cortina Winter Olympics, she did take home a bronze medal at the 2022 Beijing Winter Olympics.

    When she’s training, Hoffman leans on one non-negotiable: breakfast. She never misses it. She fuels up with the same five-ingredient meal every single morning.

    The One Thing Sylvia Hoffman Eats Every Morning

    Curious about what fuels her drive to train consistently and fiercely, I caught up with her one afternoon to discuss her breakfast routine.

    Turns out, it’s surprisingly simple. Her daily go-to? An “egg scramble.” “I’m always hungry in the morning, so I always have eggs,” she says.

    High-protein breakfasts anchor her morning. Sometimes she adds sides like protein waffles, oatmeal, or pancakes. But egg scrambles are a must-have. “I feel like breakfast is where I can start every morning with satisfying food,” she adds.

    The ability to choose what goes on her plate matters to Hoffman. As a competitive weightlifter, sometimes, she follows a “strict diet” during cutting phases.

    When she’s in bobsled training, she appreciates the flexibility to eat what she wants. In most cases, that still means scrambled eggs paired with whatever mix-ins she has on hand. Her usual combo includes onions, garlic, bell peppers, and a mixed blend of cheese.

    (Photo: Viesturs Lacis, Instagram: @rekords)

    There’s no complicated science behind her breakfast. She sticks with it because she says it gives her sustained energy and keeps her full through long, demanding training days.

    I’ve made plenty of egg scrambles and written more than enough stories about the benefits of high-protein meals. But I wanted to know why this one daily staple works so well for Hoffman. While I won’t be lining up at the top of a bobsled track anytime soon, I wondered whether her breakfast could power me through my long walking treks. So, I decided to try it out for myself for an entire week.

    To find out if Hoffman’s egg scramble actually stacks up nutritionally, I also interviewed a few registered dietitians. Here’s what they said, plus my honest review.

    How to Make Sylvia Hoffman’s Garlic Egg Scramble

    Supply-wise, all you need is a frying pan, a whisk, a spatula, and a mixing bowl.

    Ingredients

    • 3 eggs
    • ¼ cup yellow onion, diced
    • ¼ cup bell pepper, diced
    • 1 teaspoon of garlic, minced
    • ¼ cup shredded cheese (cheddar, Monterey Jack, or mozzarella)
    • Olive oil
    • Salt and black pepper, to taste

    Recipe

    • Dice the yellow onion and bell pepper. Mince the garlic.
    • Crack three eggs into a bowl and whisk until fully combined.
    • Place a nonstick pan over medium heat.
    • When the pan is hot, add a drizzle of olive oil.
    • Add the diced onion, bell pepper, and minced garlic. Sauté for three to four minutes, or until softened.
    • Pour the egg mixture into the pan and reduce the heat to low. Stir gently with a spatula.
    • Once the eggs begin to firm up, add the cheese. Turn off the heat and let the residual warmth melt the cheese into the eggs.
    • Season with salt and black pepper to taste.

    The Verdict: Savory and Energizing 

    Each morning, I aim for around 8,000 steps, and my current route includes plenty of steep inclines. For seven days, I made Hoffman’s scramble and ate it before heading out on my walks.

    sylvia hoffman breakfast eggs
    (Photo: Ashia Aubourg)

    Right away, the flavor won me over. This egg scramble packs a delicious savoriness thanks to the garlic; the sautéed onions and bell peppers add a subtle caramelized sweetness. After eating, I felt full and powered through the entire two-hour walk without losing steam.

    The dish’s simplicity also stood out. As the week progressed, I used whatever vegetables were nearing their expiration date in my fridge. More than anything, I loved how this breakfast helped me cut back on food waste.

    How to Get the Most Out of This Meal, According to Nutritionists

    Hoffman is off to a great start with this breakfast, says Cara Harbstreet, a registered dietitian based in Kansas City, Missouri. “Sylvia makes a smart choice by sticking to non-starchy vegetables and protein-rich foods instead.” As a nutrition expert, Harbstreet almost always recommends loading up on fiber-rich foods, but for athletes, she makes an exception before training because it’s “slow to digest and may cause GI issues.”

    “Hoffman’s breakfast contains a mix of protein, fats, and color—three things I look for at any meal to help ensure a good balance of macros, as well as satiety and nutrient diversity, according to Maddie Pasquariello, a registered dietitian based in New York City, New York.

    This combination doesn’t just taste good. It also supports recovery. “For high-intensity workouts like the ones Hoffman’s doing, protein and carbs before a workout are generally recommended to support your muscles,” says Pasquariello. Timing matters less than total intake, she adds. “The amount of protein you eat is way more important than when you eat it.”

    Carbohydrates play an equally important role, says Paul Jaeckel, a registered dietitian nutritionist also based in New York City. “Carbs are essential for energy, and energy is something you need during a workout.”

    Hoffman knows this well. She mentioned that during the 2022 Beijing Winter Olympics, she would load up on carbs like “waffles, pancakes, and oatmeal” before competing. For even more carb-friendly pairing ideas, Pasquariello suggests whole-grain toast, sautéed potatoes, grits, or even a piece of fruit.

    Hoffman’s high-protein breakfast, paired with energizing carbs, proves that even the simplest meals can fuel elite athletes through the toughest training blocks.

    In the meantime, I’ll think of her every time I fire up the pan to make garlicky scrambled eggs.

    Is this a recipe you’d like to try? Let us know in the comments, or tell us your favorite go-to breakfast. 

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  • This Chinese Tradition Is the Newest Health Trend. Is It Legit?

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    (Photo: Ayana Underwood/Canva)

    Published February 4, 2026 11:16AM

    Can drinking a cup of steaming hot water improve your digestion and keep things moving along in your gastrointestinal (GI) tract? And is it really better than cold—or even room-temp—water? Influencers on TikTok are buzzing about the “Chinese hot water trend”—which is actually a practice rooted in traditional Chinese medicine that involves drinking steamy water to promote overall wellness. But just how true are these health claims?

    We dug into the research and interviewed a sports dietitian to get to the bottom of it. Here’s what they said.

    Is Hot Water Really Better for Your Health and Well-Being?

    In Chinese herbal medicine, hot or warm water is preferred over cooler temperatures because it helps to support spleen function and reduces bloating in the stomach and puffiness in the face.

    It’s important to note that water—regardless of its temperature—is hydrating, says Nyree Dardarian, a sports nutritionist and the director of human nutrition at Drexel University. In general, men should aim to drink 15.5 cups of fluids daily, and women should shoot for 11.5 cups, according to the Mayo Clinic. You will get just as hydrated with a hot cup as you will with a cold cup, says Dardarian.

    Now, there are some myths circulating around the benefits of hot water. Namely, that it can melt fat. “That is not true,” says Dardarian. It also won’t detox your body.

    The research on hot water is limited. According to Dardarian, some evidence suggests hot water, especially when consumed on an empty stomach, can help stimulate gastric motility, which refers to how well food moves through and exits your GI tract. That’s why some people say it helps them have more regular bowel movements, Dardarian says. Warm liquids can also relax your stomach muscles, she adds, which may help relieve bloating, distention, and constipation.

    Having warm water shortly before a meal can slow gastric emptying, or the process in which food is digested and moves from your stomach to your small intestine, she adds. Warm water increases gastric volume (the amount of contents in the stomach) and activates stretch receptors in your stomach, which send signals of fullness, Dardarian adds. This, in turn, slows the rate at which food moves from your stomach into your small intestine.

    “This means food will take longer to digest, and that can be helpful with things like maintaining blood glucose,” she says. Everyone’s blood sugar levels sporadically spike, and that’s normal, but keeping it steady helps prevent energy crashes, hunger pangs, and mood swings, Dardarian says.

    Could Hot Water Boost Your Exercise Performance?

    Sadly, the odds of hot water turning you into a pro athlete are slim. Why? Cold water lowers your core body temperature, according to Dardarian. “Lowering core body temperature helps to maintain a higher level of performance and for a longer duration,” she says. So hot water, while still hydrating, likely isn’t going to help you set a new PR.

    “Hot water during workouts usually isn’t ideal,” says Dardarian. This is especially true in warmer environments, says Dardarian, because chilled or room-temperature water helps regulate body temperature.

    When it comes to your workouts, being parched can impact your strength and power, motor control, and concentration. Drinking cool water can encourage you to stay adequately hydrated. Think about the last time you pushed yourself to the limit at the gym. Did you want to chug hot tea after a rep? Probably not. According to Dardarian, most people are able to drink a larger volume of water when it’s at room temperature or chilled compared to a hot cup.

    There is one one caveat. If drinking warm water—with, say, lemon, orange, or a piece of your favorite fruit—increases the amount of fluids you consume during your physical activity, then, hey, stay with it. “There are many studies that show a majority of people live in mild to moderate chronic dehydration that leads to fatigue, headache, and sluggishness,” says Dardarian.

    This is to say: If hot water is the key to quenching your thirst, “then do it,” says Dardarian.

    Other than that, hot water can be a relaxing treat at other points in the day. After all, it can be soothing, says Dardarian. “It can be part of a calming ritual in the morning or before bedtime,” she says.

    Want more Outside health stories? Sign up for the Bodywork newsletter. If you’re ready to push yourself, sign up for the You vs. The Year 2026 Challenge here

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  • Scientists Have Figured Out How Much Coffee a Day You Need To Live Longer

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    (Photo: Ayana Underwood/Canva)

    Published January 12, 2026 11:29AM

    If your day doesn’t truly start until you’ve had a cup of coffee, you’re in luck. A new science review in the journal Nutrients concludes that the brew is healthy to drink in moderate amounts. It may even help extend lifespan in some cases, though there are caveats.

    Here’s the scoop on coffee’s links to longevity, and a few tips on how to use it to fuel your personal health and performance.

    How Does Coffee Promote Long-Term Health?

    After analyzing three decades’ worth of research, this new review found that moderate coffee consumption is associated with reduced overall mortality and a lower risk of cardiovascular diseases, diabetes, stroke, respiratory conditions, and cognitive decline, and potentially certain cancers.

    The Nutrients review acknowledges that most studies on coffee and longevity so far have been correlative, meaning they don’t necessarily prove that coffee extends lifespan. (It could be that people with certain diseases drink less coffee as a result of their symptoms, for example.) So while the review’s authors acknowledge that more research is needed, they write that “the consensus is that moderate coffee intake is more beneficial than harmful across a wide range of health outcomes.” 

    Integrative physician Dr. Bindiya Gandhi, who was not involved in the review, says that coffee’s health impacts seem to be partially fueled by plant compounds called polyphenols. Certain polyphenols in coffee have antioxidant properties that protect against oxidative stress (an imbalance that can cause cellular damage) and inflammation—both of which accelerate aging.

    As we get older, our telomeres (the structures that protect our DNA) naturally shorten, reducing cellular health and increasing our susceptibility to disease. Emerging research is finding correlations between coffee consumption and telomere length. In one new study, regular coffee drinkers had telomeres that appeared five years younger than their biological age, potentially due to the drink’s antioxidants.

    In addition to polyphenols, longevity expert Dr. Florence Comite, who was also not involved in the review, notes that coffee contains vitamin B2 (riboflavin) and magnesium, both of which help fuel cellular health and energy.

    Coffee Offers an Added Perk for Athletes

    Any runner, biker, or lifter who regularly trains with caffeine knows that the compound can boost athletic performance, which could provide another longevity link.

    Exercise helps us live longer, and research shows that caffeine (whether consumed through coffee or supplements) can help us do more of it, improving athletic endurance by roughly two to four percent. It may also help power everyday movements, with one randomized trial on 100 adults finding that those who drank caffeinated coffee walked nearly 1,000 steps more per day than those who didn’t.

    How Much Coffee Should You Drink for Longevity Benefits?

    According to the Nutrients review, capping your consumption at three to five cups per day seems to be beneficial for most people; any more than that can actually damage heart health in the long term. The review also notes it’s best to avoid adding excess sugar, syrups, and creamers to your coffee, as they’re likely to negate any lifespan benefits.

    Personal tolerance plays a role here, too. “Each one of us is unique, so caffeine may impact you far differently than your best friend,” Comite says.

    Those with acid reflux, or chronic acid reflux known as gastroesophageal reflux disease (GERD), anxiety, or sleep issues should steer clear, says Gandhi. If coffee gives you the jitters, that’s also a sign to reduce your consumption or switch to decaf, she says.

    Is There a Best Time to Drink Coffee?

    Some people are fast caffeine metabolizers with genetics that allow them to enjoy coffee all day long. But, for most of us, drinking it too close to bedtime will harm sleep (and health, by extension, if sleep deprivation continues).

    Both Comite and Gandhi suggest taking your last sip by around noon to give your body plenty of time to process it before bed. This aligns with research showing that drinking coffee in the morning is more strongly linked to lower mortality risk than drinking it throughout the day.

    According to the International Society of Sports Nutrition, most athletes consume caffeine roughly one hour before working out—but if you tend to exercise at night, you’ll want to play around to find a balance between fueling and sleep.

    Finally, if you’re not already a coffee drinker, don’t feel like you need to pick up the habit to live a long, healthy life. Longevity doesn’t hinge on any one beverage; it’s your overall diet and lifestyle that really make the difference.

    Want more Outside health stories? Sign up for the Bodywork newsletter. And to get your new year off to a great start, sign up for the Winter Warrior Challenge; all you need to do is log 20 hours of workouts, and you’ll earn an exclusive challenge badge.

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  • The Orange Julius Protein Smoothie Is the New Post-Workout Obsession

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    (Photo: Orange Julius Smoothie: Ashia Aubourg; Design: Ayana Underwood/Canva)

    Published January 3, 2026 03:27AM

    Lately on TikTok, people have been dumping frozen orange juice concentrate into blenders alongside Greek yogurt, bananas, and other fridge and pantry staples to recreate the viral Orange Julius smoothie. The trend pulls inspiration from the creamy, citrus-forward milkshake many people love to order at Dairy Queen drive-thrus. Fitness devotees, however, have since reworked the classic into a post-workout recovery drink designed to refuel and satisfy a sweet tooth.

    Anyone leaning into an active lifestyle quickly learns one essential lesson: recovery deserves as much attention as training. Stretching, hydration, and the occasional ice bath all play a role, but nutrient intake matters just as much.

    Below, you’ll find why this smoothie makes for a great recovery drink, how to make it, my honest take on the taste and recovery benefits, and a few dietitian-approved tweaks that further boost its nutritional payoff.

    What Makes the Orange Julius Smoothie the Perfect Recovery Drink?

    A strong recovery drink relies on a balance of protein, fiber, healthy fats, and carbohydrates, says Maddie Pasquariello, a registered dietitian based in New York City. The Orange Julius smoothie delivers on all fronts.

    Frozen orange juice concentrate supplies a solid dose of vitamin C, about 380 milligrams in one cup, which supports muscle repair and recovery, Pasquariello says. (For context, you only need between 75 mg and 90 mg per day, according to the National Institutes of Health. The juice is literally worth the squeeze in this case.)

    Depending on the protein powder and yogurt you choose, each serving of this smoothie can provide approximately 47 grams of protein or more—well over the typical recommended amount for each meal (between 15 grams and 30 grams), making it a great way to support muscle repair after demanding workouts.

    Banana adds fiber, which is great for better bowel health, plus potassium to help replenish electrolytes. Together, these ingredients support recovery and refueling after hard efforts, she explains.

    How to Make the Orange Julius Protein Smoothie 

    This recipe yields about 25 fluid ounces. If you drink the whole thing, it’s about the volume of two bottles of water.

    Ingredients

    • 3 ounces frozen orange juice concentrate
    • 1/2 frozen banana
    • 1/2 cup low-fat (one-percent) milk
    • 1.5 ounces vanilla protein powder
    • 1 cup Greek yogurt
    • 1 tablespoon honey
    • 1/2 cup of ice

    Recipe

    1. Place all ingredients in a blender.
    2. Blend the ingredients on medium-high speed until the beverage is smooth and creamy.

    The Verdict: A Nostalgic Creamsicle Throwback That Delivers Satiating, Energizing Sips

    Growing up, I always reached for creamsicles whenever I stopped at the corner store after a long day of kickball. One sip of this smoothie transported me straight back to those afternoons, where I demolished a frozen bar after hours spent running around the park

    I drank this as a post-hike dessert during that part of the day when dinner still felt far off, but my energy had already dipped. I needed something sweet (but not sickeningly sweet) and functional enough to carry me through the evening cooking. I finished the entire glass in seconds. The texture stayed creamy, which made it easy to enjoy without slowing me down.

    The smoothie delivered enough energy to get dinner on the table instead of defaulting to takeout, even with sore legs—the benefits carried into the next morning. I woke up without lingering aches and with enough fuel to tackle my next adventure: an 8:30 A.M. barre class.

    How to Get the Most Out of This Smoothie, According to a Nutritionist

    One of the simplest ways to tweak this smoothie involves cutting back on added sugar, according to Pasquariello. First, you can leave out the honey entirely without noticing a difference in flavor, she says. From there, swap the frozen orange juice concentrate for half a cup of fresh orange juice or a whole peeled orange.

    Another easy upgrade to this Orange Julius protein smoothie involves using a full frozen banana instead of half, Pasquariello says. That small change boosts fiber, potassium, and antioxidants, turning the recipe into an even more loaded post-workout recovery drink to sip on.

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  • New Study Says to Eat More of This Today for Better Sleep Tonight

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    (Photo: Ayana Underwood/Canva)

    Published November 18, 2025 11:15AM

    We’ve all heard the gospel of sleep hygiene by now. No screens before bed. Keep your bedroom cool and cave-dark.

    But a recent study out of the University of Chicago, published in the journal Sleep Health, suggests we might be starting in the wrong room. According to researchers, what you eat during the day—specifically how many fruits and vegetables you consume—could influence how well you sleep that night.

    Which means the real secret to deeper sleep might go beyond blackout curtains and blue-light blockers—and include a cutting board and a bunch of broccoli. So, how exactly did researchers measure the link between what’s on your plate and what happens while you sleep?

    How They Studied Sleep Quality and Food Intake

    Researchers tracked 34 healthy adults—28 men and six women between the ages of 20 and 49—over several days. Participants logged what they ate using a nutrition app developed by the National Institutes of Health. At night, they wore actigraphs—wrist devices that objectively track movement and rest.

    Researchers then analyzed how food choices affected a key sleep metric: the Sleep Fragmentation Index (SFI). Think of it as a restlessness meter—it tracks how often your sleep is broken up by micro-awakenings, many of which you won’t even remember. Lower scores mean deeper, more consolidated sleep.

    “What people eat during the day can influence their sleep at night,” says Marie-Pierre St-Onge, co-senior author of the study and author of Eat Better, Sleep Better. Most of us can list culprits that mess with our rest (caffeine, doomscrolling, work stress), but we rarely think about the food that could improve it.

    5 Cups of Fruits and Vegetables Per Day Equals Better Sleep

    On days when participants ate more fruits and vegetables, their SFI was lower. The researchers found that hitting the Centers for Disease Control and Prevention’s (CDC) five-cup produce recommendation could correlate with roughly 16 percent less sleep fragmentation than eating none.

    That number wasn’t a direct measurement but a projection based on statistical modeling. They adjusted for total calories to make sure the effect wasn’t just about eating more food in general. Even after controlling for energy intake, the link held.

    Fruits and vegetables help regulate blood sugar and inflammation—two systems that can either settle or scramble your nervous system at night. They also deliver micronutrients, such as vitamin K, which can induce relaxation by reducing the stress hormone cortisol.

    What about fiber? While this study only found a non-significant trend, St-Onge points to earlier research from her team showing that fiber was associated with more deep sleep. “This could be through gut microbiome modulation,” she says, which influences the release of short-chain fatty acids—molecules that upregulate sleep-promoting genes in the brain.

    If 5 Cups Sounds Like a Lot, a Dietitian Suggests These Ways to Make Eating Your Fruits and Veggies Easier

    Data from the CDC indicate that only about ten percent of U.S. adults meet recommended intake levels for fruits or vegetables. That’s super low, but getting your produce doesn’t need to feel like a full-time job.

    1. Add Them to Meals You Already Like

    “The most realistic strategy,” says registered dietitian Nicole Short, “is to build fruits and vegetables into the meals you’re already enjoying.” That means tossing spinach or kale into a smoothie, layering tomatoes or peppers into a breakfast sandwich, or adding steamed veggies or a side salad to a standard dinner. “When it becomes part of your routine,” she adds, “meeting the daily intake starts to feel realistic—and sustainable.”

    2. Pack Produce in Your Bag or Stash Dried Fruit at Work

    For busy or active people, time is often the biggest barrier. “Convenience is everything,” says Short. She recommends keeping ready-to-eat options on hand: pre-washed salad greens, a bag of baby carrots, and pre-cut fruits. Her go-to rule of thumb? “Always have grab-and-go produce in your work bag or pantry—dried fruit, apples, bananas, veggie snack packs.”

    3. Try a Dietitian-Approved Sample Menu

    The following menu will help you hit five cups of fruits and veggies each day:

    • Breakfast: smoothie with berries and spinach (≈ 1½ cups)
    • Lunch: grain bowl with roasted veggies (≈ 2 cups)
    • Snack: apple and baby carrots (≈ 1 cup)
    • Dinner: a dinner of your choice plus a side of broccoli or bell peppers (≈ ½ cup)

    You don’t need to overhaul your entire nutrition philosophy—just sneak a few more plants into your plate and see what happens. Just don’t mistake a smoothie for a silver bullet—here’s where the study’s limits come in.

    This wasn’t a randomized trial, and no one’s claiming broccoli is a miracle sleep drug. The researchers are clear: correlation doesn’t prove causation. This was an observational snapshot, and it didn’t account for all possible confounders—caffeine intake, stress levels, and training load. But considering the study used objective sleep monitoring, unlike much past research that relied on self-reporting, this is a significant advantage in terms of accuracy.

    If fruits and vegetables can move the needle on sleep—even slightly—that could ripple into how you repair, restore, and perform.

    Want more Outside health stories? Sign up for the Bodywork newsletter. Ready to push yourself? Enter MapMyRun’s You vs. the Year 2025 running challenge.

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  • 4 Nutritionist-Approved Recipes to Keep Your Blood Sugar Stable Outdoors

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    Published November 12, 2025 03:06AM

    Diabetes runs deep in my family. One thing I’ve noticed about the relatives who live with it: they never let the diagnosis take the flavor or joy out of their meals. They also never let it stop them from getting outside and staying active.

    When I began researching blood sugar-friendly meals for myself, most of what I found appeared bland and uninspiring. So, I reached out to a few nutrition experts to learn what blood sugar actually is, what kinds of foods help keep it steady, and how to build meals around that. Then I took a few of their suggestions into the kitchen. Here’s how it went.

    What Is Blood Sugar—and Why Does Balancing It Matter?

    To understand blood sugar, you first need to understand glucose. “Whenever you eat food containing carbohydrates, those carbs are converted into glucose,” says Maddie Pasquariello, a registered dietitian based in New York City. A rise in blood glucose after eating is completely normal; it’s part of how the body processes energy. From there, glucose can be stored or used for fuel, which comes in handy when you’re out on the trail.

    Blood sugar spikes happen. The only way to avoid them would be to cut out carbs altogether—something neither realistic nor recommended. Maintaining blood sugar balance is crucial because allowing it to remain too high for an extended period can lead to serious health issues. “When this happens, it’s because there’s excess energy [the sugar] circulating that has nowhere to go,” says Pasquariello. “This leads to hyperglycemia and type 2 diabetes.”

    Ingredients That Balance Blood Sugar

    “We want food sources that help slow down how quickly glucose enters the bloodstream,” says Marissa Beck, a registered dietitian based in Seattle, Washington. Fiber, protein, and healthy fats support that process by encouraging steady digestion and absorption, she explains.

    Beck recommends fiber-rich foods like beans, legumes, oats, whole grains, fruits, and vegetables—all of which slow digestion and help prevent sharp rises in blood glucose. She also points to proteins such as eggs, fish, lean meats, tofu, and plain Greek yogurt, paired with carbohydrates. These combinations help prevent blood sugar swings. For healthy fats, she turns to nuts, seeds, avocado, olives, and olive oil, which further slow digestion and keep blood sugar stable.

    4 Blood Sugar-Friendly Recipes That You Can Bring on Your Next Adventure

    While searching for blood sugar-friendly recipes, I sought options that were both exciting and flavorful.

    Below, you’ll find a few that I compiled along with my thoughts on how they came out, how they made me feel, and what the experts recommend to make them even more nourishing.

    1. Pumpkin Pie Overnight Oats with Chia Seeds

    Overnight oats made with Greek yogurt, almond milk, pumpkin purée, maple syrup, vanilla extract, chia seeds, and pumpkin pie spice.  (Photo: Ashia Aubourg)

    I spotted a pumpkin pie overnight oats recipe—an easy, seasonal option from the recipe blog Ambitious Kitchen—and decided to test it as a make-ahead breakfast or trail snack.

    Ingredients (makes one serving):

    • ¼ cup plain Greek yogurt
    • ½ cup unsweetened vanilla almond milk
    • ¼ cup pumpkin purée
    • 1-2 tablespoons maple syrup
    • ½ teaspoon vanilla extract
    • ½ cup rolled oats
    • 2 teaspoons chia seeds
    • ½ teaspoon pumpkin pie spice

    Recipe:

    1. In a bowl, whisk together Greek yogurt, almond milk, pumpkin purée, vanilla, and maple syrup. Stir in the oats, chia seeds, and pumpkin spice until thoroughly mixed.
    2. Scoop the mixture into a sealable jar or container and store it in the fridge overnight, or for at least four hours.

    “This is a solid blood sugar-friendly breakfast that hits on all the spots when it comes to blood sugar regulation,” says Beck. “It contains about eight grams of protein from the Greek yogurt and chia seeds, as well as nearly ten grams of fiber from the oats, pumpkin, and chia.”

    Worried about the maple syrup? Beck explains that pairing it with fiber and protein helps prevent a sharp blood sugar spike, unlike eating it alongside low-fiber, low-protein foods.

    For extra protein and crunch, Pasquariello suggests topping these pumpkin pie overnight oats with pumpkin seeds or pecans.

    The Verdict: Filling and Tastes Like Dessert

    As fall settles in, I find myself wanting to reach for more pumpkin-centric recipes. These dessert-inspired overnight oats come together in five minutes, and the fridge takes care of the rest. The texture hits that perfect middle ground: creamy, with a pudding-like texture thanks to the chia seeds and oats. I topped mine with a scoop of Greek yogurt and a handful of pecans for extra protein. Packed in a mason jar, it made for an easy, trail-ready breakfast that kept me full and fueled for hours.

    2. Peanut Butter Banana Muffins

    Peanut Butter Banana Muffins
    Muffins made with bananas, Greek yogurt, eggs, oat milk, peanut butter, vanilla extract, brown sugar, oat flour, spices, and chocolate chips. (Photo: Ashia Aubourg)

    I’ve followed Ashlea Carver, founder of All the Healthy Things, for years, so when I spotted her peanut butter banana muffin recipe that comes together in under 30 minutes, I was all in.

    Serving size: 2 muffins

    Ingredients (makes 12 muffins):

    • 1 cup mashed banana
    • 3/4 cup plain Greek yogurt
    • 2 large eggs
    • 1/2 cup oat milk
    • 1/3 cup creamy peanut butter
    • 1 teaspoon vanilla extract
    • 1/2 cup brown sugar
    • 1 1/2 cups oat flour
    • 1 teaspoon ground cinnamon
    • 1 teaspoon baking soda
    • 1/2 teaspoon baking powder
    • 1/3 cup chocolate chips
    • A pinch of sea salt

    Recipe:

    1. Preheat the oven to 350 degrees Fahrenheit. Line a cupcake pan with muffin cups.
    2. In a large bowl, mix the mashed banana, eggs, Greek yogurt, peanut butter, oat milk, and vanilla extract.
    3. In a separate bowl, mix the oat flour, sugar, baking powder, baking soda, sea salt, and cinnamon. Fold the dry ingredients into the wet until combined. Stir in the chocolate chips.
    4. Scoop the batter into the liners, filling each about two-thirds full.
    5. Bake for 15 to 20 minutes or until a toothpick inserted into the center comes out clean and the muffin tops spring back when pressed.

    Greek yogurt, peanut butter, and eggs provide protein, as well as healthy fats. Snacking on two of these muffins while you’re on the go will help slow your digestion and allow your body to release glucose gradually, says Beck. Oat flour and banana also contribute fiber, she adds.

    The Verdict: Reese’s Peanut Butter Cups—but in Muffin Form

    As someone who loves Reese’s cups, I couldn’t get over how well the peanut butter and chocolate flavors came through in these muffins. However, I must admit that I had some concerns about the sugar content in the recipe. Speaking with Pasquariello helped calm those nerves. She emphasized not overthinking the idea of “healthifying” recipes for blood sugar stability. If the meal feels incomplete, she mentioned that you can pair it with other nourishing sides. In this case, I followed her advice and added a side of Greek yogurt for extra protein and some strawberries for a fiber boost. I felt fully satiated eating this before a hike and didn’t crash when the inclines approached.

    3. Black Eyed Pea Hummus

    Black Eyed Pea Hummus
    Hummus made with black eyed peas, garlic, tahini, berbere, lemon juice, olive oil, and spices.  (Photo: Ashia Aubourg)

    I started following Wendy Lopez and Jessica Jones of Food Heaven Made Easy when I began my journey of developing a healthier relationship with food. So, while researching recipes for this story, I turned to them, knowing they’d deliver something delicious. Enter: black eyed pea hummus.

    Ingredients (makes two servings):

    • 1 (15-ounce) can or 1 1/2 cups cooked black eyed peas
    • 2 garlic cloves
    • 2 tablespoons tahini
    • 1/2 teaspoon berbere spice
    • Juice of 1 lemon
    • 1/4 teaspoon salt
    • Olive oil, toasted sesame seeds, paprika, chili powder, or berbere, and fresh parsley to add as toppings

    Recipe:

    1. Add the black eyed peas to a food processor and pulse for a few seconds.
    2. Toss in the garlic, berbere, lemon juice, salt, and two ice cubes. Continue pulsing for 3 to 4 minutes, until the mixture becomes smooth and creamy and the ice is fully blended. Taste and adjust the salt if needed.
    3. Spoon the hummus into a container, drizzle it with olive oil, and top it with toasted sesame seeds, paprika, chili powder, or more berbere, and a sprinkle of fresh parsley.

    Beck is a fan of this recipe. “It’s high in fiber and plant-based protein, which naturally supports blood glucose,” she says. One cup of black-eyed peas contains 16 grams of protein, and this recipe uses nearly two cups. (Because this recipe makes two servings, you’ll get eight grams of protein in just one serving.)

    For a simple fiber boost, serve the black-eyed pea hummus with crudités, such as carrot or celery sticks, says Pasquariello.

    The Verdict: Creamy and Smoky

    I ended up eating the whole thing by myself before my hike even wrapped up. Sure, it’s technically enough for two, but it’s so good you probably won’t want to share. Creamy and smooth, it’s perfect with crackers or crunchy veggie sticks. I tossed it into a container for the trail, but if you’re going to be out for a while, pack it in an insulated bowl to keep it cool.

    4. Egg Salad with Green Olives, Celery, and Parsley

    Egg Salad
    Egg salad made with boiled eggs, scallions, celery, olives, parsley, olive oil, and spices. (Photo: Ashia Aubourg)

    My recipe box in my New York Times app is flooded with tons of ideas. For weeks, I’d been eyeing their egg salad recipes. Because high-protein, high-fiber foods help stabilize blood sugar, I picked this one to try.

    Ingredients (makes one serving):

    • 4 large eggs (hard-boiled)
    • ¼ cup scallions (thinly sliced)
    • ¼ cup celery (thinly sliced)
    • ½ cup green olives (roughly chopped)
    • ½ cup flat-leaf parsley (roughly chopped)
    • Pinch of red pepper flakes
    • Salt and pepper (to taste)
    • 2 to 3 tablespoons extra virgin olive oil

    Recipe:

    1. Chop the boiled eggs and drop them into a medium bowl.
    2. Add scallions, celery, green olives, flat-leaf parsley, red pepper flakes, salt, pepper, and olive oil.
    3. Toss to combine, then gently mash the eggs with a fork to break them up without losing texture.

    This recipe provides a generous amount of protein and fat, which helps stabilize blood sugar, according to Beck. The olive oil brings in a solid dose of healthy fat, and the veggies add a nice amount of fiber, she says. To boost the fiber even more, you can turn it into a sandwich and serve it on whole-grain bread, she adds.

    The Verdict: A Little Spicy and Satiating

    Even with cooler weather rolling in, I still want trail foods that feel light but satisfying. This egg salad nails it. I ate it on its own and felt completely full without that weighed-down feeling. The spicy scallions and fragrant parsley add a kick, while the olives bring tang, and the red pepper flakes offer just the right amount of heat. It travels well, too; pack it in an insulated container to keep it cool on the road.

    Just like the others I tested, this recipe relies on simple ingredients, great flavor, and offers steady, lasting energy. Turns out, you don’t have to sacrifice the foods you love to keep blood sugar stable.

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  • Can a Microbiome Test Explain My 15 Years of Gut Health Issues—and Sluggish Workouts?

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    Published November 5, 2025 03:04AM

    I’ve dealt with chronic indigestion, painful burps, reflux, and bloating for the past 15 years. In 2010, I underwent a range of diagnostic tests—a colonoscopy, an endoscopy, a gastric emptying test, and some bloodwork—before I was diagnosed with Celiac disease. I subsequently cut out gluten. My symptoms improved for a few years, but despite eating a strict gluten-free diet, they reappeared a couple of years ago.

    In 2023, I visited a new gastroenterologist to see if another health condition may be affecting my gut. Yet again, I underwent a series of costly, time-consuming tests that ultimately determined my gastrointestinal (GI) system was in good shape, even though my symptoms suggested otherwise.

    Frustrated, I reached out to a nutritionist who suggested I do a GI-MAP test. This at-home stool test examines your microbiome, which is the community of bacteria, fungi, and viruses that naturally line your GI tract. These tests, often sold by private companies and can cost anywhere between $100 and $500, can tell you if there’s an overgrowth of specific organisms that could be triggering digestive problems and inflammation, she told me. Desperate for answers, I wired her $300, and she ordered me a test kit. Here’s what I learned about microbiome testing and how my gut impacts my overall health and performance.

    How Do Microbiome Tests Work?

    Growing evidence suggests the microbiome plays a role in the development of many chronic conditions—such as allergies and heart disease. “A balanced microbiome is linked to better mood, energy levels, and overall health, while an imbalanced one can contribute to inflammation, digestive issues, or even chronic disease,” says Arpana Church, a neurobiologist with expertise in digestive diseases.

    Microbiome kits claim they can help identify the bugs in your gut that may be contributing to health conditions like IBS, autoimmune diseases, skin issues like acne and psoriasis, brain fog, and even mental health problems like depression and anxiety.

    They’re also simple to use. My provider ordered the kit online. When it arrived, I filled a small tube with my poop, then mailed it off to a laboratory that examines the bacteria in my stool sample. My results, along with an interpretive guide, arrived within ten days.

    What My Microbiome Test Results Told Me

    According to the kit, I had Helicobacter pylori (H. pylori), a bacterium that infects your stomach lining and causes inflammation and ulcers. There was also an abnormal growth of Staphylococcus aureus (the bacterium that causes staph infections) and Streptococcus spp., one of the bacteria responsible for strep throat. Both of these bacteria trigger intestinal inflammation and loose stools. The test also detected Methanobacteriaceae—a family of bacteria that produces methane gas and is linked to constipation, bloating, and IBS.

    My gastroenterologist’s (not the same person who ordered my kit) response to my test results? “I don’t make clinical decisions off of kits like these.” Furthermore, he had taken a biopsy of my intestines during a recent endoscopy and found no signs of H. pylori. He would rather go off that, a scientifically sound measure, than a relatively new test kit. Needless to say, I was disappointed and confused.

    Doctors Aren’t Sure How Accurate Microbiome Tests Are

    According to Church, there are a couple of reasons why clinicians don’t trust these kits quite yet.

    Science Hasn’t Pinned Down What a “Healthy” Gut Looks Like

    The first is that the science backing their usage is still in its infancy. The main reason for this is that there isn’t a universal definition for what a “healthy microbiome profile” even is, she says. “A microbe that looks ‘high’ on your report may be harmless—or even normal for you,” she says. Furthermore, our microbiomes are always changing—week to week and even day to day, according to Church. “What you ate, recent illness, travel, or antibiotics can shift results,” she says.

    I was determined to gain some actionable insights from my results. I interviewed Maggie Stanislawski, a biomedical researcher at the University of Colorado Anschutz Medical Campus, to get her perspective. Did the overgrowth of methane-producing bacteria in my gut mean nothing? The answer is murky.

    Apparently, there are a variety of Methanobacteriaceae species that can have different effects, so it’s unclear what, if anything, this general overgrowth means, according to Stanislawski. Also, “Methanobacteriaceae isn’t a ‘bad’ bug,” she says. In fact, the bacterium helps break down carbohydrates, indirectly contributing to the production of short-chain fatty acids (SCFAs), she says. SCFAs, for context, offer a range of health benefits. They’re anti-inflammatory and contain protective properties for our brain, heart, and immune systems.

    Everyone’s Microbiome Is Different

    But the H. pylori in my stool sample? Surely that’s a red flag, I thought. But again, no. Some of these kits can produce inaccurate results. One study found that when seven different microbiome tests were used to analyze the same stool sample, the results varied drastically.

    Just because H. pylori is detected doesn’t mean it’s an issue—“it could be present and not cause problems and that might even be healthy, especially if you’ve had it since you were very young,” Stanislawski says. These may be giving me issues, she says, but these levels may be normal—for me.

    So, Can Microbiome Test Kits Tell You Anything?

    Yes. These kits do a solid job of identifying infectious diarrhea-causing pathogens—such as  C. diff or Campylobacter—that standard medical tests also catch—and can be treated with antibiotics. But when it comes to all the other microbes? There, unfortunately, isn’t a clear-cut solution, Church says. “Those kits rarely lead to proven, tailored treatments that outperform good clinical care and diet basics,” Church says.

    While it may be too soon to gain specific takeaways and actionable steps from these kits, there may be a time in the near future when that changes. According to Church, we need more research that investigates how various treatment approaches, based on their results, impact people’s health outcomes.

    The best thing to do if you order a microbiome test is to work with a professional, Church says. These kits often contain recommendations for various herbs and probiotic supplements you can take to heal your microbiome (the goal being to increase beneficial bacteria and decrease harmful ones).

    If anything, Church hopes the kits help people focus on the steps known to improve gut health: eating a diet rich in fermented foods, such as sauerkraut, kimchi, and kefir, and low in ultra-processed foods. Then, incorporate a variety of fiber-rich and prebiotic foods—such as leeks, bananas, and oats—that microbes thrive on.

    How Athletes Can Benefit From Gut Health Testing

    For years, my GI pain has impacted my workouts. Acid reflux has sent sharp pains up my chest when I jog, often causing me to wrap up early. And, in certain instances, abdominal cramps and indigestion have prevented me from even being able to get out the door in the first place.

    Athletes can turn to tests for insights on how to improve their microbiome to reduce inflammation and enhance recovery, says Church. She says research suggests a healthy microbiome can help you extract energy from food, reduce inflammation, and recover faster from intense exercise. That means less pain and better performance. A more diverse gut microbiota may also help optimize energy metabolism, ultimately providing you with more fuel to crush your fitness goals.

    While the microbiome kit was unable to heal my gut, it did serve as a reminder to brush up on all of the little things that help my gut run smoothly.

    Want more Outside health stories? Sign up for the Bodywork newsletter. Ready to push yourself? Enter MapMyRun’s You vs. the Year 2025 running challenge.

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  • Everyone’s Obsessed with Protein, But According to Nutritionists Here’s What Your Body Really Needs

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    Published October 30, 2025 03:00AM

    From cereal, chips, popcorn, water, to even your favorite Starbucks latte, protein is being added to virtually everything. Even though protein absolutely deserves a top spot in a well-balanced diet—it’s essential for building and repairing muscle, supporting recovery, and preserving lean mass as we age—but it’s often treated like the whole story. In reality, when it comes to actually powering training performance, adequate carbs, sleep, and a consistent plan are the major contributors.

    As a personal trainer, strength and conditioning specialist, and nutrition coach, I eat my fair share of protein and recommend it to clients, but I don’t love paying extra for protein bars or shakes when the consequences of substituting them for balanced meals chip away at performance and diet quality.

    With the protein craze taking a firm grasp of social media feeds, fast-food menus, and grocery carts, I think it’s important to examine what people truly need, where fortified products can help in real life, and where they slide into pricey ultra-processed convenience with a health halo.

    What’s Driving the Protein Boom?

    Though protein-boosted foods are cropping up more now than ever, diets where a single nutrient becomes shorthand for “better choices” have been around since the 1920s, according to advertising and food historian Elizabeth Nelson.

    The protein craze really took off in the 1980s thanks to the Atkins Diet, which pushed fat and protein with minimal carbs. The low-carb era made a simple case that protein is “good” and carbohydrates are “bad,” a framing that stuck because it let people eat indulgent foods and still feel virtuous, Nelson explains.

    Now, the protein frenzy is part of a bigger trend centering on “wellness” and longevity as ideal goals. In uncertain times, research shows people often gravitate toward health-control behaviors, so focusing on diet and well-being has become a way for many to regain control.

    Consuming Too Much Protein Can Backfire

    When a single macronutrient becomes the darling of your dinner plate, it can mean tradeoffs—some that are even counterproductive, especially if you’re choosing packaged protein-added foods over whole sources.

    Performance Drops When You Cut Carbs to Boost Protein

    People seek protein in part because of its performance and recovery-boosting prowess, but there’s a caveat. If protein is prioritized over carbs, performance and recovery will suffer, especially if your preferred activities demand a lot of energy. If you already get adequate protein, pushing above your usual targets or tacking on protein during or post-workout fuel doesn’t improve endurance performance when you’re getting enough carbs; the main benefit of protein during long efforts is reduced muscle damage and soreness.

    Active people should focus on getting enough carbs to fuel performance, which looks different depending on goals. “Endurance athletes, like cross-country runners as an example, require a lot more carbs,” says Jeffrey Jackson, a physical therapist, comparing them to athletes like football players, who must maintain more muscle mass, thus require more protein.

    Jackson recommends whole-food protein sources, partially because if you’re relying on protein-infused foods to power your training, you can end up depleted. “Most bars and ready-to-drinks will have some carbs, but a lot of them are now more focused on protein at the expense of carbs,” says sports dietitian Jessica Garay, a nutritionist and a sports dietetics specialist. This leaves you feeling depleted ahead of your next workout.

    Protein-Fortified Snacks Are Considered Ultra-Processed

    It’s more than a bit ironic that the war on processed foods is in full force while protein-added goods are booming. Bars, protein waters, cereals, and many ready-to-drink (RTD) shakes may look sporty and health-focused, but at their core, they’re industrial recipes built from whey isolates (purified whey protein) and additives such as flavorings and sugars for better taste, which makes them ultra-processed foods (UPF).

    When active people rely on protein snacks packed with artificial sweeteners, they “feel bloated while training or even must make frequent trips to the bathroom, which impairs performance,” Jackson says. Not exactly training fuel.

    How Ultra-Processed Foods Impact Health

    The bigger picture here is that higher intake of ultra-processed foods is associated with poor health outcomes. For example, a 2024 review links higher UPF intake with greater risks of cardiovascular disease, coronary heart disease, stroke, type 2 diabetes, and certain cancers. In a 2019 study, adults ate about 500 more calories per day from carbs and fat when offered ultra-processed meals than when offered minimally processed meals, even though the menus were identical in terms of calories, macros, sugar, sodium, and fiber content.

    How Much Protein Do You Actually Need?

    The recommended daily allowance (RDA) is 0.8 grams of protein per kilogram of body weight, which is a floor set to cover the needs of most healthy adults so they don’t become deficient. So if you weigh 150 pounds, you should aim to get 54 grams of protein each day.

    However, most active people and athletes do better in the 1.4 to 2.0 g/kg/day lane (so that same 150 pound person would need to eat roughly 95 to 136 grams of protein each day), especially when training is regular and intense, the higher end is more practical during heavy training or if you’re in an energy deficit—eating fewer calories than you burn during weight loss—according to the International Society of Sports Nutrition (ISSN). Garay suggests splitting protein into 20 to 40 grams per meal, choosing the higher end if you live in a larger body, are older, or have just trained intensely.

    As a nutritionist, I keep it simple. I’d rather see you eat yogurt and a sandwich after training than chug protein water (yes, that’s a thing) that shortchanges carbs. But I agree with Garay when she says, “Fed is best. A bar or RTD-protein shake is better than nothing.”

    But honestly, there’s no need to jump on this craze. If history holds, and it most definitely will, the pendulum will swing again, and we’ll be onto the next nutrition trend.

    Want more Outside health stories? Sign up for the Bodywork newsletter. Ready to push yourself? Enter MapMyRun’s You vs. the Year 2025 running challenge.

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  • I Tried the Internet’s Best Pumpkin Protein Recipes. These Are the Only Ones Worth Making.

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    (Photo: Recipes: Ashia Aubourg; Design: Ayana Underwood/Canva)

    Published October 10, 2025 03:04AM

    Pumpkin season returns every year with lattes, pies, and donuts in tow. But beyond the sweet nostalgia, can the orange squash actually fuel an active lifestyle? It turns out that the four protein pumpkin recipes I found can.

    “Pumpkin offers a wide range of vitamins and antioxidants that can support your body,” says Yvette Hill, a registered dietitian nutritionist based in Boulder, Colorado. One cup of pumpkin purée provides 7 grams of fiber, 505 milligrams of phosphorus, 63 milligrams of calcium, and over 10 milligrams of vitamin C.

    Pair pumpkin with protein, and you’ve got a superfood. “Protein helps build muscle, supports your immune system, and keeps you feeling fuller for longer,” says Hill. That’s a serious advantage if you’re heading out for a long hike or want to recover faster after getting banged up while traversing on rocky terrain.

    Hill recommends aiming for 20 to 30 grams of protein per meal. If that sounds like a lot, don’t stress, snacks count too. Spread your intake throughout the day and you’ll hit your goal more easily than you think.

    If you’re ready for something more exciting and satisfying than the usual pumpkin muffins, smoothies, and lattes this season has to offer, try these fun and nutritious, nutritionist-approved pumpkin recipes below.

    1. Pumpkin Pie Overnight Oats with Chia Seeds

    pumpkin overnight oats
    Overnight oats made with Greek yogurt, almond milk, pumpkin purée, maple syrup, vanilla extract, chia seeds, and pumpkin pie spice. (Photo: Ashia Aubourg)

    I recently tested this pumpkin pie overnight oats recipe for a story about balancing blood sugar. It was delicious, so I was excited to learn that it doubles as a high-protein breakfast.

    Yield: 1 eight-ounce serving

    Ingredients:

    • ¼ cup plain Greek yogurt
    • ½ cup unsweetened vanilla almond milk
    • ¼ cup pumpkin purée
    • 1-2 tablespoons maple syrup
    • ½ teaspoon vanilla extract
    • ½ cup rolled oats
    • 2 teaspoons chia seeds
    • ½ teaspoon pumpkin pie spice

    Recipe:

    1. In a bowl, whisk together Greek yogurt, almond milk, pumpkin purée, vanilla, and maple syrup. Stir in the oats, chia seeds, and pumpkin spice until thoroughly mixed.
    2. Scoop the mixture into a sealable jar or container and store it in the fridge overnight, or for at least four hours.

    “The oats, chia seeds, and Greek yogurt make this breakfast a good source of protein,” says Hill—a single serving provides nearly 18 grams—enough to keep you full through the morning.

    To level it up, Hill suggests mixing in 1/4 cup of peanut butter and 1/4 cup of almonds. That combo can push the total to over 40 grams of protein.

    The Verdict: Filling and Decadent

    I’ve made this recipe before, and it couldn’t be more straightforward. If you meal prep regularly, it deserves a spot in your rotation. It takes about five minutes to assemble, then the fridge handles the rest. The oats set into a mousse-like texture with that familiar, cozy pumpkin spice flavor. I took Hill’s tip and stirred in a spoonful of peanut butter, which added richness and a hint of salt that balances its sweetness without overpowering the pumpkin. I ate it right before a hike and stayed full the entire trek.

    2. Pumpkin Butter Chickpeas

    pumpkin-chickpea-curry
    Stewed chickpeas made with yellow onion, garlic, ginger, garam masala, curry powder, turmeric, cayenne pepper, other spices, chickpeas, coconut milk, pumpkin purée, tomato paste, butter, and cilantro. (Photo: Ashia Aubourg)

    After a big hike, I usually go for butter chicken. It’s one of my go-to takeout meals. So when I came across a chickpea version, I had to try it. Instead of tomatoes, the creator uses pumpkin purée to build the sauce, and that twist sealed the deal. I skipped ordering out and cooked it myself.

    Yield: 4 servings

    Ingredients:

    • 2 tablespoons extra virgin olive oil
    • 1/2 medium yellow onion, chopped
    • 4 cloves garlic, minced
    • 2 inches of fresh ginger, grated
    • 1 tablespoon garam masala
    • 2 teaspoons yellow curry powder
    • 1/2 teaspoon turmeric
    • 1 teaspoon cayenne pepper
    • kosher salt and black pepper, to taste
    • 2 cans (14 ounce) chickpeas, drained
    • 1 can (14 ounce) full-fat coconut milk
    • 1 cup pumpkin purée
    • 2 tablespoons tomato paste
    • 2 tablespoons salted butter (coconut oil if you follow a vegan diet)
    • 1/4 cup fresh cilantro, roughly chopped

    Recipe:

    1. Heat the olive oil in a large pan over medium heat. Add the onions and cook for five minutes or until fragrant. Add the garlic and ginger, cooking for an additional two minutes. Stir in the garam masala, curry powder, turmeric, cayenne, and a pinch of salt and pepper. Cook for about one more minute.
    2. Add the chickpeas and toss to coat with the spices.
    3. Stir in the coconut milk, pumpkin purée, tomato paste, butter, and 1/2 a cup of water. Simmer for five minutes, until the sauce has thickened slightly. Remove from the heat and stir in the cilantro. Season with salt and pepper, to taste.
    4. Serve the chickpeas on their own or with rice, naan, or quinoa.

    This dish holds up on its own, says Hill. There are approximately seven ounces of chickpeas in one serving of this dish, which provides around 13 grams of protein. In one serving, the coconut milk adds an extra three grams of protein. For an extra protein boost, Hill suggests serving this curry over half a cup of quinoa. That simple addition adds over 11 more grams, bringing the total to 27 grams, turning this comfort food into a protein superfood.

    The Verdict: Hearty Comfort Food with a Little Spice

    I went for a hike and didn’t walk away with any injuries, but the soreness hit hard, which is pretty normal for me. This pain sometimes lingers into the next morning, so I wanted something quick and restorative for dinner once I got home. This meal came together in just 30 minutes, and I couldn’t stop going back for more. The chickpeas, coated in a rich, pumpkin butter sauce, tasted slightly sweet with just enough heat from the pinches of cayenne pepper. The next day, although I still felt a little sore, I had the energy actually to move through my day.

    3. Pumpkin Protein Balls

    pumpkin-oat-bites
    Snack bites made with oats, almond butter, pumpkin purée, vanilla protein powder, ground flaxseed, chia seeds, maple syrup, cinnamon, pumpkin pie spice, and chocolate chips. (Photo: Ashia Aubourg)

    I always keep a stash of protein bites in the fridge. Whether it’s pro climber Sasha DiGiulian’s bars or cheese sticks, I like having something quick and satisfying within reach. So, when I found a recipe that combines oats, peanut butter, pumpkin purée, and other good ingredients into bite-sized fuel, I knew I had to try it.

    Yield: 12 balls

    Ingredients:

    • 3/4 cup old-fashioned rolled oats
    • 1/4 cup almond butter
    • 1/4 cup pumpkin purée
    • 1 scoop (25 grams) vanilla protein powder
    • 1/2 tablespoon ground flaxseed
    • 1/2 teaspoon pumpkin pie spice
    • 1 teaspoon chia seeds
    • 3 tablespoons maple syrup
    • Pinch of cinnamon
    • 1 tablespoon chocolate chips

    Recipe:

    1. Add all the ingredients to a bowl and stir until well combined.
    2. Once mixed, use a small ice cream scoop or tablespoon to dig out and form the dough into 12 balls.
    3. Store in an airtight container in the refrigerator for up to one week or in the freezer for up to three months.

    This snack provides a solid source of protein from oats, chia seeds, almond butter, and a scoop of powder. Each bite packs around five grams of protein, making it an easy win for pre- or post-workout recovery or trail fuel. While the recipe calls for vanilla protein powder, chocolate or coffee-flavored powders work just as well to keep things interesting.

    The Verdict: Easy and Delectable

    Even though I write about protein all the time (and fully understand its benefits), I don’t always hit 20 grams per meal. Life gets busy. What I like about these bites is that they offer small wins throughout the day. Grabbing two or three puts me halfway to my protein goal before dinner even starts. And they’re so good. These bites taste like pumpkin oatmeal cookies with a gooey, cookie-dough-like texture.

    4. Pumpkin Bolognese

    pumpkin-bolognese
    Bolognese pasta made with onions, garlic, carrots, celery, oregano, ground beef, tomato paste, pumpkin purée, and seasonings. (Photo: Ashia Aubourg)

    Bolognese is a classic Italian pasta dish built with ground beef, aromatics, and a rich tomato base. But a version from the blog Mon Petit Four caught my eye. Instead of red sauce, it uses pumpkin purée. I had to try it.

    Yield: 6 servings

    Ingredients:

    • 1 box of pasta
    • 1 tablespoon extra virgin olive oil
    • 1/2 large onion, diced
    • 2 cloves garlic, minced
    • 1 medium carrot, finely chopped
    • 1 celery stalk, finely chopped
    • 1 teaspoon dried oregano
    • 1 pound ground beef
    • 1/2 cup tomato paste
    • 3/4 cup pumpkin purée
    • salt and pepper, to taste
    • reserved pasta water

    Recipe:

    1. Cook the pasta according to the package directions, adding one tablespoon of salt to the water in the pot. Drain the pasta, reserving some of the pasta water.
    2. In a large pan over medium heat, warm the olive oil. Add the diced onion and cook until translucent, about three minutes. Add the garlic, carrot, celery, and dried oregano. Sauté for five minutes, until the vegetables become tender.
    3. Add the ground beef and break it up into smaller pieces. Cook the beef until it’s browned, then add the tomato paste and pumpkin purée. Add a generous pinch of salt and pepper. Stir everything together and let the paste and purée cook with the beef for a couple of minutes.
    4. Add some of the reserved pasta water, one ladle at a time (about 1/4 cup), until the sauce is as thick or loose as you like it. Allow the sauce to simmer on low heat for a minute.
    5. If your pan is big enough, toss the pasta with the sauce in the pan. If not, then pour the sauce over the spaghetti.

    Hill gives the recipe high marks as is. One serving of this dish contains approximately three ounces of ground beef, providing nearly 16 grams of protein. For an extra boost, she recommends substituting regular pasta with pasta made from red lentils. That simple switch can increase the total protein content from three grams in the regular pasta to nearly 15 grams in one serving of this dish. So, if you didn’t get your protein intake in at lunch, don’t worry—dinner has you covered.

    The Verdict: A Tasty Way to Upgrade Bolognese

    This pumpkin Bolognese hit all the right notes: rich, satisfying, and just as flavorful as the traditional version, with a little extra creaminess from the purée. The sauce leaned slightly sweet, as expected, so I added a few shakes of red pepper flakes to bring some heat. It left me full and fueled. The next morning, I headed out for a beach jog, feeling strong, a reminder that pumpkin pulls double duty: it’s both a seasonal comfort food in the kitchen and a performance fuel on the trail.

    Want more Outside health stories? Sign up for the Bodywork newsletter. Ready to push yourself? Enter MapMyRun’s You vs. the Year 2025 running challenge.

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  • Cold-Brew Tea Latte Recipe for Camping

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    (Photo: Cold-Brew Tea Latte: Ashia Aubourg; Design: Ayana Underwood/Canva)

    Published September 26, 2025 03:00AM

    Y’all know me. Whenever a food trend starts going viral on TikTok, I jump in and test it so you don’t have to. This time, while scrolling, I stopped mid-swipe after seeing people dunking handfuls of tea bags into half-gallons of milk. The funky-looking concoction everyone’s obsessed with? Cold-Brew Tea Lattes.

    Unlike your typical cold-brew, this drink doesn’t involve coffee at all (or caffeine, depending on the tea you choose). Instead, it turns that box of tea bags in your cabinet into something entirely new. Mixing them with milk creates a café-style latte that feels barista-made without the effort. Prep only takes a few seconds, and the fridge handles the rest.

    Most TikTok food trends make me skeptical, but this one felt different. I already love iced tea lattes, such as matcha, so this hack caught my attention. Still, I had questions, because as an outdoor enthusiast, I wondered if this could work as an easy way to fuel up before heading outdoors. I interviewed a few experts to find out.

    For Hikes and Camping, Choose Teas That Sharpen Focus and Reduce Inflammation

    “If you want to try this tea trend before a hike or camping trip, consider what you’re looking for in your cup,” says Rhyan Geiger, a registered dietitian based in Phoenix, Arizona.

    Planning to tackle rocky or uneven trails? Geiger recommends brews rich in L-theanine, such as green and yellow tea (a slightly fermented tea), which may sharpen focus and boost alertness during challenging hikes.

    But Claire Rifkin, a registered dietitian based in New York City, points out that caffeine acts as a diuretic and can make you need to pee more, which isn’t exactly ideal when you’re out in the middle of nature.

    For caffeine-free options that still offer support on the trail, Geiger recommends herbal teas. For example, both ginger and chamomile tea have been shown to combat inflammation, making them helpful if you find yourself getting sore in the wild. Herbal teas might also ward off fatigue—another practical benefit when you’re on a long trek.

    How to Get the Most Out of This Cold Brew Tea Trend, According to Nutritionists

    “One way to make this trend more nutritious is by focusing on your milk choice,” says Geiger. For anyone looking to increase protein intake—which supports muscle repair and recovery after strenuous activity—soy milk delivers about eight grams of protein per cup.

    Your milk choice can also impact your energy level. According to Geiger, the natural sugars in dairy, almond, oat, or soy milk can give you a fast fuel-up before hitting the trail.

    To round things out, Rifkin recommends bringing along a source of carbs when heading out with your cold brew. A banana or overnight oats work well. Paired with the protein and fat from the milk, you’ll create a more balanced source of energy, she explains.

    How to Make a Cold-Brew Tea Latte

    (Photo: Ashia Aubourg)

    Servings: 8 ounces

    Prep Time: 5 minutes (plus 8 hours chilling)

    Total Duration: 8 hours 5 minutes

    Ingredients

    • 3 tea bags of your choice
    • 8 ounces milk (dairy or plant-based)
    • Optional: 1 teaspoon of sweetener of your choice (Consider using monk fruit sweetener or coconut nectar; honey works, too). 

    Recipe

    1. Pour milk into a jar or insulated cup with a lid.
    2. Add tea bags to the milk.
    3. If using a sweetener, stir it in gently.
    4. Secure with a lid and refrigerate for at least 8 hours or overnight.
    5. Remove tea bags before drinking.

    The Verdict: Low Lift, High Reward

    I recently traveled to the Algarve region in Portugal and planned to glamp in an area without easy access to cafés, meaning no iced latte stops. Since I had a foraging hike scheduled, it was the perfect time to try this cold brew tea hack.

    Fortunately, a local market nearby had all the basics: soy milk, tea, and honey. At home, I usually have these staples on hand, so it was reassuring to see that this recipe only requires everyday pantry and fridge staples.

    I chose two types of tea: Hibiscus for its tart, fruity flavor and Earl Grey for its antioxidant power.

    The night before the hike, I prepped both teas. The next day, they were chilled and ready. I’m a two-beverage person in the mornings and usually reach for an iced matcha and a smoothie, so bringing both teas along fits nicely into my A.M. routine. With a three-hour hike ahead, I planned to hydrate early with these lattes.

    Two hours in, I still didn’t feel thirsty, which is rare for me on long hikes. More impressive than the hydration, though, was how good the lattes tasted. They had a subtle flavor; the hibiscus offered light floral and honeyed notes, while the Earl Grey brought out earthy and warm spice flavors. Trying something different from my usual iced matcha or decaf latte turned out to be a delicious shift from my typical routine.

    I have a few remote trips coming up this fall, and I’ll definitely bring this cold brew tea hack with me. It’s a simple, satisfying way to enjoy an iced latte without needing a café nearby, and it delivers a few nourishing perks along the way.

    Want more Outside health stories? Sign up for the Bodywork newsletter. Ready to push yourself? Enter MapMyRun’s You vs. the Year 2025 running challenge.

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  • An Award-Winning Chef Eats These Protein-Packed Meals Before a Marathon

    An Award-Winning Chef Eats These Protein-Packed Meals Before a Marathon

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    It’s a muggy August evening in Portland, Oregon. Award-winning Haitian American chef Gregory Gourdet is closing up his restaurant, Kann, for the night. He’s scheduled to run his first leg (out of three) of the 2024 Hood to Coast relay marathon at 4 a.m. the next day.

    The relay, also known as the “Mother of All Relays,” starts from the top of Mount Hood and ends on Oregon’s breezy Seaside Beach, which lies on the state’s Pacific coast. Because Mount Hood is a two-hour drive away, he must leave Portland by midnight at the latest.

    After locking up Kann’s doors, he rushes home to pack a bag. He’s hoping that by the time he arrives at Mount Hood, he’ll have some spare moments to stretch and hype himself up before hitting the starting line.

    Gourdet will be joining his six-person relay team, along with thousands of other folks from across the globe, to embark on this iconic race that spans 198 miles. The race is made up of 36 legs that are each around three to eight miles long. Teams must complete the course within 36 hours; the average finish time is 29 hours.

    Gourdet Discovered His Joy for Running in the Throes of Addiction

    It’s no secret that working in restaurants can be extremely stressful. The food service and hospitality industry has the highest rates of substance use disorder compared to all major employment sectors, according to a 2015 study by the Substance Abuse and Mental Health Services Administration.

    In the early 2000s, Gourdet started working as a chef at high-profile restaurants. To cope with the pressure, he turned to alcohol and cocaine. His addiction to both quickly took a toll on his health. “I realized I needed to completely change my lifestyle, and I was very ready to do so,” Gourdet says. 

    He entered outpatient rehab in 2007 and got sober two years later. “I started running when I was in rehab because I really had nothing else to do,” Gourdet says.

    What started as quick jogs transformed into 24-mile marathons. “Running allows me to spend a lot of time outside and clear my head,” he says.

    In 2022, Gourdet fulfilled his lifelong dream of opening his own restaurant. Kann, which serves Haitian cuisine, won a James Beard award in 2023. Gourdet also runs a bar underneath Kann called sousòl, which offers a wide variety of non-alcoholic drinks in addition to traditional wine and spirits.

    The Meals (and Snacks) Gourdet Ate Before Race Day

    The day before the race, Gourdet prioritized rest and filled up on nutrient-dense foods. Outside spoke with Gourdet to get a glimpse of his meal plan.

    Quick-Fueling Fruits for Breakfast

    “I wasn’t craving a lot of protein the day before the race, and I just wanted to make sure that I had enough fiber consumption prior, so I didn’t get all backed up,” says Gourdet. Fiber kickstarts muscle contractions in the gut, which helps food move smoothly through the digestive tract.

    He opted for ripe peaches and sweet berries to prevent any pre-race constipation. On average, a peach contains a little over two grams of fiber, while a cup of mixed berries has nearly six. He packed a few more to snack on during breaks between relay legs.

    Fruits are great because they’re full of complex carbohydrates, too, says Rhyan Geiger, a registered dietician and founder of Phoenix Vegan Dietitian. “They break down slower, so you can use that as fuel for your run.”

    Although coffee is a morning staple for most, Gregory opted to skip it. Because the Hood to Coast race can take up to three days, the runners must find moments to snooze between legs in a sleeping bag on designated grounds or in their team’s van. “I avoided caffeine because I wanted to sleep as much as possible before and during the race,” he said.

    Gregory Gourdet in front of his team’s van. He wraps his sleeping bag around him to stay warm. (Photo: Finn Peterson)

    A Sunflower Butter and Jelly Sandwich for Lunch

    Gourdet stays booked and busy. Between running service at Kann, developing drink menus at sousòl, writing cookbooks, and most recently starting a Haitian chocolate bar brand, the opportunity to sit down and enjoy a gourmet lunch, especially the day before a race, is rare.

    So, he kept it simple: He lathered a few pieces of gluten-free seven-grain bread (untoasted) with sunflower butter and strawberry jelly.

    Not only is this sandwich a protein powerhouse—two tablespoons of sunflower butter contains over seven grams of protein—but it’s also stacked with carbs, making it quite energizing. “Carbs break down into glucose, which is what we use for fuel,” says Geiger. “We can store it in our body as glycogen.”

    Glycogen gets stored in your liver and muscles when you eat carbs; your body then uses this energy to power a workout. That feeling you get when you hit a wall and suddenly don’t have the strength to continue may be caused by not eating enough carbs, Geiger says.

    Hydrating, Protein-Packed, and Salty Snacks

    Gourdet didn’t shy away from snacking between meals. He savored bites of watermelon, creamy hummus, and salty potato chips.

    “Eating watermelon can support hydration needs,” says Geiger. Runners can lose upwards of 1.5 quarts of water per hour, so saturating the body with liquids in advance helps.

    Since sweating leads to a loss in sodium, says Geiger, salted chips can replenish lost nutrients because salt is made up of the electrolytes, sodium, and chloride, which help to usher nutrients to your cells and balance the water content in your body.

    A batch of hummus made of legumes like chickpeas or black beans can help you meet your recovery needs, too, says Geiger. A half cup of hummus contains about eight grams of protein. If you run long distances, protein helps with repairing parts of your body, she says.

    Hearty Curry for Dinner

    For dinner, Gourdet decides to play it safe and chooses a meal he knows won’t mess with his digestion. He opts for a rich, creamy chicken curry dish garnished with veggies and ginger, plus a side of buttery coconut rice from his favorite local Burmese restaurant, Top Burmese.

    Not only does this meal pack in all the macros needed to power through a race, but its warm, savory heartiness makes it feel like a comfort food. “I’m not afraid of spice; I love food filled with flavor, and my body can handle it really, really well,” he says.

    Not everyone can handle lots of spice, though. “You can take ten marathon runners doing the same race, and their meals will look vastly different,” Geiger says. It’s important to listen to your body and lean on the foods that work for you, she emphasizes. You might realize mid-stride that too much spice doesn’t agree with you.

    “The biggest thing I would say to athletes is don’t try something new before race day,” says Kristen Konkol, an associate teaching professor of exercise science at Syracuse University. You may experience digestive discomfort like stomachaches or sudden urges to use the bathroom if you experiment with foods that you’ve never eaten while training, she says.

    Running Has a Special Place in Gourdet’s Life

    “I loved [the relay] because historically staying up all night for me was never a healthy experience, but it was incredible to see thousands of folks running 24 hours a day for two days,” says Gourdet. During the race, he found that this relay demanded a high level of “mental organization,” which he thoroughly enjoyed.

    Runners gathered for a photo after a relay marathon
    Gregory Gourdet in a celebratory photo at Hood to Coast’s finish line. (Photo: Finn Peterson)

    “Running takes a lot of dedication,” says Gourdet. “You’re constantly checking in with yourself. Am I hungry? Am I thirsty? Does my back hurt? It offers a time to be there within your body, pushing yourself. And that feeling is extremely powerful.”

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