What’s your favorite protein and fiber-packed snack? Don’t have one? Don’t worry, we’ve got you covered in the 300th episode of Salad with a Side of Fries!
If you’ve been here a while, you'll know that host Jenn Trepeck’s favorite "Jennism" is that ‘protein and fiber at every meal makes removing fat no big deal.’ Today, we’re celebrating episode 300 by packing this episode full of proven, verified, taste-tested snack and meal ideas from you, our amazing listeners. You called in to share your go-to combos of protein and fiber that are delicious and nourishing. Plus, Jenn is letting you in on a little secret—there’s a book in the works, and she will share even more about that later this summer! Let’s get into it—cheers to 300 episodes and counting!
The Salad With a Side of Fries podcast is hosted by Jenn Trepeck, who discusses wellness and weight loss for real life, clearing up the myths, misinformation, bad science & marketing surrounding our nutrition knowledge and the food industry. Let’s dive into wellness and weight loss for real life, including drinking, eating out, and skipping the grocery store.
IN THIS EPISODE:
- (00:00) Welcome to the 300th episode of Salad With a Side of Fries
- (02:11) Jenn reminds us of her Jennism, “Protein and Fiber at Every Meal Makes Removing Fat No Big Deal”
- (04:52) Tori from Michigan shares her love for avocado toast with an egg
- (05:06) Tanya from Atlanta snacks on Greek yogurt with fruit, walnuts and honey
- (05:37) Stephanie introduces her roasted chickpea power bowl and how she customizes it to transform it into a balanced meal
- (07:01) Norman uses organic hemp hearts in many ways
- (07:59) Madelyn from Georgia loves an avocado chicken salad sandwich
- (08:21) Lori from Manhattan is a fan of celery and carrot sticks with nut butter
- (08:46) Kayla from Texas favors eggs with a side of avocado
- (08:58) Judy from Michigan wants everyone to try her egg whites with parmesan cheese and veggies
- (12:04) Kayla from Boston craves her sister's recipe of chickpeas, avocado, apple, carrots, cucumber, bell pepper, with a side of grilled chicken
- (12:37) Jennifer from Long Island shreds roasted chicken and pairs it with sweet peppers and grapes
- (12:56) Kristen from Connecticut shares her favorite breakfast meal, which equals 15 grams of fiber and 28 grams of protein
- (13:59) From De in Colorado, we have eggs, a big salad dressed with a balsamic vinaigrette, topped with pumpkin seeds
- (14:41) Debbie from Florida makes a snack or dessert from a Honeycrisp apple and almond butter
- (15:17) Cindy from Indiana shares her unique way of making a protein packed dip for her veggies from cottage cheese
- (17:00) Jenn invites listeners to call in with their recipes and shares her gratitude for each listener
KEY TAKEAWAYS:
- Listeners celebrated the podcast's core principle—“protein and fiber at every meal makes removing fat no big deal”—by sharing their go-to combinations. The episode highlighted creative, easy, balanced, and satisfying meals that support stable blood sugar and long-term wellness, from avocado toast with egg to Greek yogurt with berries and nuts, to roasted chickpeas with veggies.
- The episode underscored real-life wellness, not restriction. Healthy eating is accessible and sustainable. Nutrition doesn’t have to be extreme or complicated—it must be intentional and enjoyable.
- Beyond food tips, this milestone episode was a thank-you to the loyal community built since 2019. Jenn Trepeck announced her upcoming book and encouraged ongoing engagement through the show’s membership program and merchandise. It’s not just about eating better—it’s about building a culture of empowerment, education, and fun around health.
- To receive healthful, Jenn-approved recipes each week,
