You’ve been working all morning without a second thought—until that familiar rumbling starts. Once that unmistakable grumble begins in your stomach, there’s no use in trying to fight it. Suddenly your stomach is the boss, and a lunch break is no longer optional. So what makes your stomach grumble? And what does that noise really mean?
Why Does My Stomach Grumble?
Stomach grumbling, known as borborygmus, is the sound of gas or food particles moving through your digestive tract.
When you eat, your intestines move food and liquid along by contracting and relaxing, a process known as peristalsis. Once the food has been digested, your intestines continue to move air along your digestive tract, creating rumbling sounds.
Stomach grumbles simply mean that you haven’t eaten in a while. Your intestines are always working to move food and air through your body. You’re more likely to hear sounds when you’re hungry because there’s no food in the intestines to muffle the noise.
So there you have it—when you hear stomach grumbles, it just means that there is no food being digested. If you feel hungry, go ahead and enjoy a meal or snack, but just because your stomach is making its presence known does not mean that your body needs a large meal. Listen to your hunger, and eat what you need to feel satisfied.
Once you eat something, you’ll notice the sounds start to quiet down. Even just a quick snack or small meal could be enough to quiet your gurgles.
It’s important to note that a constant rumbling sound may mean that you’re experiencing a chronic gastrointestinal condition such as irritable bowel syndrome. If you also notice frequent bloating, constipation or diarrhea along with the gurgling sound, talk with your doctor.
Healthy Snacks for Serious Grumbles
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Chili-Lime Roasted Chickpeas
Looking for a lighter snack that's still a crowd-pleaser? You've found it! This zesty, crunchy chickpea recipe will have everyone happily munching. —Julie Ruble, Charlotte, North Carolina
Chocolate Hummus
This chocolate hummus is a sweet twist on the traditional recipe. Plus, it's so easy to make with just a handful of healthy ingredients. I like to serve it with berries and pretzels for a quick snack. –Catherine Ward, Mequon, Wisconsin
Air-Fryer Sweet Potato Fries
I can never get enough of these air-fryer sweet potato fries! Even though my grocery store sells them in the frozen foods section, I still love to pull sweet potatoes out of my garden and chop them up fresh! —Amber Massey, Argyle, Texas
Lime Coconut Smoothie Bowl
This Key lime and coconut smoothie bowl is the most refreshing thing on the planet! —Madeline Butler, Denver, Colorado
Dried Fruit Energy Bars
These dried fruit energy bars are the perfect breakfast option for busy people. They're easy to make ahead and jam-packed with ingredients like chia seeds, quinoa and oats that will keep you fueled throughout the day. — Andrea Potischman, Menlo Park, California
Roasted Curry Chickpeas
We coated chickpeas with simple seasonings to make a low-fat snacking sensation. This chickpea recipe rivals calorie-laden varieties sold in stores. —Taste of Home Test Kitchen
Skinny Quinoa Veggie Dip
Don’t let the name fool you. This good-for-you recipe may appeal to an athlete in training, but it has plenty of flavor to satisfy everyone. We use crunchy cucumber slices for dippers. —Jennifer Gizzi, Green Bay, Wisconsin
Hard-Boiled Eggs
In the kitchen, it's important to start with something simple, like how to cook hard-boiled eggs. Use this egg recipe in plenty of dishes, or eat them plain for a quick protein fix. —Taste of Home Test Kitchen
Cucumbers with Dill
Sprinkling cucumber slices with salt and letting them stand in a colander draws out excess water so they stay crisp when set on a barbecue buffet. Try this cucumber dill salad alongside any grilled entree. —Taste of Home Test Kitchen
Healthy Peanut Butter Cookies
Only four ingredients and one bowl are needed for these healthy peanut butter cookies. If you want to make this recipe gluten free, make sure the oat bran was made in a certified gluten-free facility. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Sweet Pea Pesto Crostini
I made a healthier spin on my favorite celebrity chef’s recipe by subbing in vegetable broth for some of the oil and going easy on the cheese. To top crostini, use this recipe for a pastelike pesto. For use on pasta, add more broth for a saucelike consistency. —Amber Massey, Argyle, Texas
Sesame-Garlic Pumpkin Seeds
This "everything" mix of pumpkin seeds with other seeds and seasoning is a fun treat—a lively way to use the seeds left over from your Halloween jack-o’-lantern! —Danielle Lee, West Palm Beach, Florida.
Three-Pepper Guacamole
If you're serious about guacamole, use a molcajete. The lava stone makes a big difference on the pepper paste and is fun for guests. — Laura Levy, Lyons, Colorado
Confetti Quinoa
If you have never tried quinoa, start with my easy side, brimming with colorful veggies. I serve it with orange-glazed chicken. —Kim Ciepluch, Kenosha, Wisconsin
No-Bake Peanut Butter Energy Bars
These peanut butter energy bars are made with natural ingredients, and there's no baking required! You can substitute sunflower seeds for the walnuts. Want more fiber? Add a little wheat germ. —Amy Crane, Richland, Michigan
Garbanzo-Stuffed Mini Peppers
Mini peppers are so colorful and are the perfect size for a two-bite appetizer. They have all the crunch of pita chips but without the extra calories. —Christine Hanover, Lewiston, California
Watermelon Cups
This lovely appetizer is almost too pretty to eat! Sweet watermelon cubes hold a refreshing topping that showcases cucumber, red onion and fresh herbs. —Taste of Home Test Kitchen
Simple Vegetarian Slow-Cooked Beans
When I have a hungry family to feed, these tasty beans with spinach, tomatoes and carrots are a go-to dish. This veggie delight is frequently on the menu. —Jennifer Reid, Farmington, Maine
Lime-Honey Fruit Salad
Nothing is more refreshing to me than a seasonal fruit salad enhanced with this simple honey-lime dressing. —Victoria Shevlin, Cape Coral, Florida
Cashew Cheese
Spread this vegan cashew cheese on crackers, layer it on a toasted bagel or serve it with fresh vegetables. It also makes a delicious, out-of-the-ordinary sandwich spread! —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Stuffed Asiago-Basil Mushrooms
Even if you don't like mushrooms, you will have to try them again with these pretty appetizers, which taste divine. For a main dish, double the filling and use large portobellos. —Lorraine Caland, Shuniah, Ontario
Quinoa with Peas and Onion
Even picky eaters will love this protein-packed dish. If you have freshly shelled peas on hand, substitute them for the frozen. —Lori Panarella, Phoenixville, Pennsylvania
Garlic Garbanzo Bean Spread
My friends and family always ask me to make it. I guarantee you’ll be asked for the recipe. —Lisa Moore, North Syracuse, New York
Lemon Couscous with Broccoli
I combined two recipes to create this side with broccoli and pasta. The splash of lemon adds nice flavor. Instead of toasted almonds, you could also sprinkle servings with grated Parmesan cheese. —Beth Dauenhauer, Pueblo, Colorado
Marinated Shrimp
My husband's aunt shared this recipe with me ages ago. Not only is it a Christmas Eve tradition in my home, but in the homes of our grown children as well. —Delores Hill, Helena, Montana
Vegetable and Barley Pilaf
Hearty, colorful, easy and fast were the reviews we gave this good-for-you dish. Barley has a healthy amount of soluble fiber, which aids digestion. And it can help to lower cholesterol, too! You can easily substitute other fresh veggies you have on hand. —Jesse Klausmeier, Burbank, California
Ginger Beets and Carrots
I love fresh garden foods, especially ones as hearty as beets and carrots. This is a great way to enjoy the end-of-the-garden harvest. Plus, the ginger adds great flavor and health benefits. —Courtney Stultz, Weir, Kansas
Simple Guacamole
Because avocados can brown quickly, it’s best to make this guacamole just before serving. If you have to make it a little in advance, place the avocado pit in the guacamole until ready to serve. —Heidi Main, Anchorage, AK
Baked Pot Stickers with Dipping Sauce
Twisting these wonton wrappers like little candies makes them fuss-free, and the dipping sauce is packed with sweet heat. —Taylor Marsh, Algona, Iowa
Roasted Peppers and Cauliflower
Caramelization really enhances the flavors in this easy side dish. The seasoned, roasted peppers and cauliflower are just right with nearly any main course. —Cheryl Wilt, Eglon, West Virginia
Really Good Snack Mix
I grew tired of my family picking through a snack mix for their favorite ingredients and leaving the rest. So I experimented using only their most-loved mix-ins and came up with this recipe. Now there's never any left! —Lori Genske, Waldo, Wisconsin
Roasted Eggplant Spread
Black pepper and garlic perk up this out-of-the-ordinary spread that hits the spot on a crisp cracker or toasted bread slice. —Barbara McCalley, Allison Park, Pennsylvania.
Caprese Salad Kabobs
Trade in the usual veggie platter for these fun kabobs. In addition to preparing these for get-togethers, I often make these as snacks for my family. And because assembly is so easy, the kids often ask to help. —Christine Mitchell, Glendora, California
Mini Zucchini Pizzas
Looking for low carb? This simple snack recipe is a fantastic way to satisfy your pizza cravings while skipping the usual carb-filled crust. —Taste of Home Test Kitchen
Light Roasted Pumpkin Seeds
Try this zippy twist on a favorite Halloween tradition. These amped-up pumpkin seeds have just enough heat to take the chill off autumn afternoons! —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Black-Eyed Pea Tomato Salad
Spending time in the kitchen with my late aunt was so much fun because she was an amazing cook and teacher. This black-eyed pea salad was one of her specialties. It's easy to make and is a nice alternative to pasta or potato salad. Add cooked cubed chicken breast to make it a meal on its own. —Patricia Ness, La Mesa, California
Makeover Deviled Eggs
This updated version of a classic appetizer uses only half the egg yolks of the original recipe and calls for soft bread crumbs to help firm up the filling. We replaced the mayo with fat-free mayonnaise and reduced-fat sour cream. —Taste of Home Test Kitchen
Tangy Texas Salsa
I'm a "transplant" from Wisconsin currently living in Texas. Even after 20 years, I can't get enough of our wonderful local citrus. This is one way to work it into a main dish. The combination of tangy fruit, spicy jalapeno and distinctive cilantro is perfect over any meat, poultry or fish. We also dip into it with chips. —Lois Kildahl, McAllen, Texas
Polenta Mushroom Appetizers
Simple ingredients—in fact you probably have most if not all in your kitchen— are used to create a fantastic, but different appetizer.—Meta West, Abilene, Kansas
Zucchini & Cheese Roulades
My husband enjoys this recipe so much that he even helps me roll up the roulades! You can change the filling any way you like—I have used feta instead of Parmesan, or sun-dried tomatoes in the place of the olives. —April McKinney, Murfreesboro, Tennessee
Peach Bruschetta
As a starter or light snack, this bruschetta is a wonderful way to savor the season with just a bite of fresh peach amid a medley of lively flavors. —Nikiko Masumoto, Del Ray, California
Shrimp Salad Appetizers
This refreshing hors d'oeuvre has gained a big following since a friend shared her family recipe with me. My son says it best: The celery and shrimp are so good together. —Solie Kimble, Kanata, Ontario
Green & Gold Salsa
Edamame and corn give this unique salsa its unmistakable team colors. You can add a little salt if you like, too. A healthy alternative to creamy dips, it’s good for the extra point. —Maggie Lovat, Green Bay, Wisconsin
Garlic Pumpkin Seeds
Wondering what to do with all those pumpkin seeds guests will be scooping out at your pumpkin-carving party? This yummy, microwave-easy recipe is the answer! Save some for yourself before they're gone! —Iola Egle, Bella Vista, Arkansas
Pressure-Cooker Asian Wraps
This recipe is similar to other Asian wraps but packed with even more deliciously healthy flavor. Instead of ordering Chinese, why not try making these yourself? —Melissa Hansen, Milwaukee, Wisconsin
Chipotle Berry Fruit Salsa
Not too hot, but with a bit of a kick, this salsa is a perfect topping for grilled fish or chicken. It’s also a delectable chip dip—just double the recipe and watch it disappear. The spice is quite mild, but cut down on (or increase!) the chipotle peppers to suit your taste. If you like, add lime zest for an added twist. —Trisha Kruse, Eagle, Idaho
Edamame Hummus
We love hummus at our house. This recipe is a scrumptious and refreshing twist on an old favorite, and it's a wonderful way to incorporate healthy soy into our diets. —Marla Clark, Albuquerque, New Mexico
Homemade Peanut Butter
We eat a lot of peanut butter, so I decided to make my own. My homemade version is easier on my wallet, and I know what ingredients are in it. It's also a lot tastier! —Marge Austin, North Pole, Alaska
Cheesy Cauliflower Breadsticks
These grain-free, cheesy cauliflower breadsticks are made with vegetables instead of flour. Serve with your favorite marinara sauce.—Nick Iverson, Denver, Colorado
Crab Phyllo Cups
I always like a dot of chili sauce on top of these easy snacks. If you're out of crab, try them with water-packed tuna. —Johnna Johnson, Scottsdale, Arizona
Roasted Red Pepper Tapenade
When entertaining, I often rely on my pepper tapenade recipe because it takes only 15 minutes to whip up and pop in the fridge. Sometimes I swap out the almonds for walnuts or pecans. —Donna Magliaro, Denville, New Jersey
Roasted Fresh Pumpkin Seeds
I learned how to roast pumpkin seeds from my mother, who learned it from her mother. Keep an eye on the seeds so they don’t scorch. —Margaret Drye, Plainfield, New Hampshire
Herb-Roasted Olives & Tomatoes
Eat these roasted veggies with a crunchy baguette or a couple of cheeses. You can also double, or triple, the amounts and have leftovers to toss with spaghetti the next day. —Anndrea Bailey, Huntington Beach, California
Spicy Shrimp Salsa
Radishes add a wonderful crunch to this colorful salsa that is also superb over grilled fish. There's just enough jalapeno to give flavor without much of the heat. —Mary Beth Relyea, Canastota, New York
Spicy Mixed Nuts
Cumin and chili powder give extra oomph to the classic homemade nut mix. It's a smart solution for holiday snacking and gift giving. —Delores Hill, Helena, Montana
Fire and Ice Tomatoes
You won't miss the salt in this refreshing tomato salad! It's well-seasoned with cayenne pepper, mustard seed and vinegar but not the least bit spicy. This dish is always a hit at potlucks. —Nan Rickey, Yuma, Arizona
Fast Fruit Salsa
We like this refreshing and colorful salsa served with tortilla chips or spooned over grilled chicken. For another fruity option, try stirring in some diced cantaloupe or peaches when they're in season. —Eileen Miller, Woodridge, Illinois
Tomato & Artichoke Bruschetta
A healthy and refreshing appetizer, I enjoy bruschetta anytime of year. For serving guests, I like to slice the garlic instead of chopping it for both beauty and flavor infusion. This is also a simple make-ahead dish: You can mix it up, cover and refrigerate for a few hours before serving.—Gina Bergamino, Chanhassen, Minnesota
Mango Avocado Spring Rolls
As a fan of mangoes and avocados, I love these wraps. You can substitute tortillas for rice paper wrappers, and lettuce or spinach for sprouts. —Gena Stout, Ravenden, Arkansas
Grilled Brussels Sprouts
During a beach vacation, in an effort to cook our entire meal outside on the grill, I made our not-so-simple veggie choice into a simple grilled side dish. For spicier sprouts, season with red pepper flakes —Tiffany Ihle, Bronx, New York
Grilled Veggies with Mustard Vinaigrette
I make this healthy and inviting side dish whenever friends come over for a cookout. The honeyed vinaigrette lets the veggies shine. —Shelly Graver, Lansdale, Pennsylvania
Thyme-Sea Salt Crackers
These homemade crackers are decidedly light and crispy. An addictive snack on their own, they also pair well with a sharp white cheddar. —Jessica Wirth, Charlotte, North Carolina
Orange Shrimp Mojo
With jalapeno, orange and avocado, every bite of this enticing entree is spicy, tangy and fresh. The sauce beautifully glazes the shrimp. —Don Thompson, Houston, Ohio
Zucchini Pico de Gallo Salsa
I love veggies and fresh ingredients this time of year. I make big bowls of this salsa, which we eat with pretty much everything in the summer when tomatoes are bountiful. My kids love it, though I leave out the jalapeno when making it for them. —Amy Gattuso, Madison Heights, Michigan
Greek Veggie Tartlets
The mixture in this recipe was originally a salad I made after a trip to Greece. When my husband suggested I serve it in phyllo cups, it became my most-requested appetizer!—Radelle Knappenberger, Oviedo, Florida
Citrus Spiced Olives
Lemon, lime and orange bring a burst of sunny citrus flavor to marinated olives that are great for nibbling on at holiday buffets. You can even blend the olives and spread the mixture onto baguette slices.—Ann Sheehy, Lawrence, Massachusetts
Mango Barley Salad
I made this fresh, colorful mango salad on the fly and it was a big hit! The bright flavor is perfect for a spring or summer picnic, served right away or chilled. —Dan Wellberg, Elk River, Minnesota
Garlic Bean Dip
There isn't a bean that my family does not like. In fact, I serve one kind or another almost every day. This dip is one of our favorite ways to eat them. —Nancy Testin, Harrington, Delaware
Yogurt & Honey Fruit Cups
This tasty combo of fresh fruit and creamy orange-kissed yogurt is guaranteed to disappear fast from your breakfast table. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Grilled Zucchini with Onions
Wondering what to do with all of your garden-grown zucchini in the summer? Give it a sizzle and a little heat with this healthy side. It’s also an easy recipe to double or triple for summer cookouts. —Alia Shuttleworth, Auburn, California
Cucumber Fruit Salsa
Our garden always gives us way more cucumbers and tomatoes than we know what to do with. But we’ve learned how to handle the unexpected with a surprise of our own. This is our pretty, fresh way to use up the bounty. —Anna Davis, Springfield, Missouri
Mocha Pumpkin Seeds
Roasted pumpkin seeds are a classic fall snack. Kick them up a notch with instant coffee and cocoa powder for a mix that’s mocha genius at any time of year. —Rebekah Beyer, Sabetha, Kansas
Baked Parmesan Breaded Squash
Baked yellow squash is beautifully crispy. You don’t have to turn the pieces, but do keep an eye on them. — Debi Mitchell, Flower Mound, Texas
Layered Hummus Dip
My love for Greece inspired this fast, easy Mediterranean dip. It is fabulous for parties and a delicious way to include garden-fresh veggies on your menu. —Cheryl Snavely, Hagerstown, Maryland
Tzatziki Shrimp Cucumber Rounds
I created this recipe with what I had on hand one night, and now it’s one of my husband’s favorites! The bacon-wrapped shrimp, garlicky sauce and burst of cool cuke flavor make this a crowd pleaser. —Shannon Rose Trelease, East Hampton, New YorkThe post If Your Stomach Grumbles, This Is What It Really Means appeared first on Taste of Home.
Carrie Madormo, RN