Foods That Make You Feel Full Longer


Apples             Slice and sprinkle with cinnamon.

Nuts                Just a handful – 10-15; especially almonds, walnuts, pecans 

Broth soups      Chicken or vegetable based are best.

Seeds              Pumpkin are a good bet for fall.

Fatty fish          Wild salmon, tuna, tilapia, sardines, anchovies.

Crackers          Whole wheat with a little cheese is best.

An egg             Hard boiled.

Other fruits      Strawberries, blueberries, pears.

Potato             White plain or just a very small pat of butter and salt & pepper.

Vegetables      Especially asparagus, broccoli, carrots, & celery sans the dip.

Plain popcorn

Hot oatmeal

Techniques That Make You Feel Full Longer

Drink more water ~ It tricks your stomach into feeling full.

Eat slowly ~ It takes 20 minutes for your brain to register you are full.

Featured Recipe:   Roasted Parsnips Drizzled with Honey

On our Summer Reader’s Survey several of you asked that I share more vegetable recipes; especially budget friendly recipes.


Roasted vegetables are one of the easiest, quickest, and most delicious ways to cook vegetables. Did I mention healthier? Who cares? Roasted vegetables are just plain DELICIOUS. Roasting brings out the rich natural sweetness in vegetables. 

Roasting vegetables is also very budget friendly.

Today I share a simple roasted parsnips recipe. I pour a bit of honey over them at the end.

Here is what you will need for 2-3 people

1-2 parsnips for each person

2 tablespoons olive oil

Salt and pepper to taste

About 1 tablespoon of honey

This is what you do:

Preheat the oven to 250 to 325 degrees. [Every oven is different. Mine runs very hot so I roast most vegetable at 275 degrees. Just pay attention the first few times you roast vegetables and you will soon learn what works best for your oven.]

Peel the parsnips.

I have found the easiest way to cut the parsnips is first cut them in half cross wise.

Then cut each of the smaller pieces length wise.

Now cut each of these pieces on the diagonal into 3 or 4 pieces. The slices will not all be the same size. You can cut them into regular slices if you prefer. I just find they brown better and the ends get crisper on the diagonal. Cut Which ever way you preference.

Place them on a baking sheet and toss with the oil and salt and pepper.

Roast for 30-45 minutes until the parsnips are cooked through, browned, and have very crispy edges.

Transfer to a serving plate and drizzle with some honey.

This dish can be paired with most entrees, chicken, pork, beef, or turkey.

And it is as inexpensive as it is easy to make.


3 parsnips                   $1.02

2 tbsps olive oil            $0.24

1 tbsp honey               $0.16

Total cost for 3 people = $1.42
Cost per person = $0.47

Even if you double the recipe the cost is very budget friendly. The total cost would be $2.84 and cost per person for 4 = $0.71; and cost per person for 5 would be $0.57.

Bon Appetit my friends!!!!! 

Quote of the Day:     

I have not failed. I’ve just found 10,000 ways that won’t work. 

Thomas Edison.

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4 comments to Foods That Make You Feel Full Longer

  • I was definitely inspired by this recipe. When I read the part about “cut on the diagonal,” it conjured up memories of homemade French fries.

    I rarely cook – not because I don’t know how (I used to give dinner parties in my youth), but because I rarely feel like taking the time. But this was easy, your instructions were very helpful, and the result is very satisfying. I’m going to incorporate roasted parsnips into my new breakfast plans.

    I cooked three parsnips, and one parsnip is a big serving for me – they’re very filling. I’m going to try freezing some and see how they defrost.

    Looks like parsnips are a good way to get your vitamins naturally. I found this information on a site called Vegetarians in Paradise: “Nutritionally, parsnips are low in calories, about 130 for a whole one 9″ in length, and contain no saturated fat or cholesterol. That same 9″ parsnip can boast a 6.4 grams of fiber, 93.1 mcg of folic acid (that’s nothing to sneeze at), 59.2 mg of calcium, and 46.4 mg of potassium, and lesser amounts of vitamins B1, B2, B3, vitamin C, iron, and zinc.”

    • Roberta

      Hi Jan,

      I am glad you tried the recipe, found it easy, and liked it too. You just made my day!!!!! That is one of my main goals for this blog. That folks discover that good, even healthy, food does not have to be expensive or hard to make; and further, that many times healthy food can be very delicious.

      This would make a wonderful breakfast. And, yes, parsnips have lots of wonderful nutrients. If you liked this recipe, later in the fall I am going to share an even more fantastic roasted veggie dish (it has parsnips in it too) I think you will like it too. Bon Appetit!!!

  • I roast parsnips the same way except that I put the honey on just at the end of the baking and get more caramelization just cause I like that.

    As for feeling full longer, I think if people ate much smaller portions and promised themselves that they could eat more later if they wanted, we’d all be smaller. The problem too often is that we eat to smother a feeling and no amount of portion control can solve that. Food is never the answer, even if Mom said you’d feel better if you ate a cookie.

  • […] have not done a lot with highlighting vegetables here at More Thyme. I have done some, like Roasted Parsnips Drizzled with Honey, Tarragon Carrots, and a Green Beans and Bacon and an Egg. I have done quite a few salads. And I […]