How do you feel about energy bars or protein bars? I've tried several different kinds over the years as a healthier snack alternative. Admittedly, I’ve had a love-hate relationship with them that started with one bite from a brand that I won't mention (it has a familiar name, but I'll just call them "brand X") that stuck in my memory.
Posts tagged as “vegan”
This installment of my raw food series discusses some of the people and brands that focus on raw living. In case you missed it, read some reasons why you might try a raw food diet and essential tools for raw cooking to make the process easier and more enjoyable. As a reminder, I'm not a dietician or medical professional, so please consult with your doctors before changing your eating habits or starting any new diets. Also, this is not a sponsored post or endorsement made in coordination with or paid by any of the brands or individuals mentioned here.
Bobby Flay. Ina Garten. Emeril Lagasse. Rachael Ray. When it comes to a who's who of cooking, any fans of food could probably also rattle off these familiar names. Those four come to mind first for me, having watched the Food Network since what seems like "day 1"—and more precisely, back when the OJ Simpson trial was dominating the news.
Really. I remember this because my mom was, and still is, a fan of anything involving law and politics. We upgraded our cable package so we could have the channels that would cover the Simpson trial 24/7 instead of just the highlights that would come on the evening news.
The Food Network was only included in these higher-priced packages at the time—FoodTV, as it once was—so the perk for little ol' me was that this was now my chance to watch it at home, not just at my grandparent's house. The Essence of Emeril, hosted of course by Emeril Lagasse, was my favorite. And when we got our first family computer (a Packard Bell—did anyone else have one of those?!) and printer (a HP and still to this day I have an HP printer—albeit a more modern one ;), I remember printing some of his more complicated recipes that, one day, I hoped to be able to master.
Learning about raw food introduced me to a whole new set of chefs as well as brands, some of which I'd like to share with you. Have a favorite raw chef or brand that's not mentioned here? I'd love to know about them, so leave me a comment!
Originally posted on fuchsia-revolver.org but updated with new content. I thought that this would be an excellent post to reflect on and update as we are approaching the start of yet another new year and new resolutions for healthier, cleaner eating. You can also learn about the whos-who of raw food and tools that make raw food prep easy. I'm not a dietician or medical professional, so please consult with your doctors before changing your eating habits or starting any new diets. Also, this is not a sponsored post or endorsement made in coordination with or paid by any of the brands or individuals mentioned here.
You may already know that once upon a time, I had a marketing internship at a raw food company. In spite of some of the personalities that I encountered in my month-long journey, working there not only gave me some business experience at the time, a first-hand look at what it took to get a small business off the ground, but also opened my eyes to the world of raw, organic foods.
Raw food is not just uncooked food—it's a little more specific than that if you ask anyone that follows a raw food diet. Typically, any food kept under 104 degrees Fahrenheit is considered "raw". I have also heard that anything under 118 degrees Fahrenheit is considered "raw", too.
Have you tried steel cut oats? Sometimes also called "Irish oats", steel cut oats when cooked generally have a chewy, al dente texture and a nutty taste. They are oat groats, or oat kernels with no husk, that have been cut into smaller, coarse pieces using a steel blade. Size-wise, they remind me of tiny Acini di pepe pasta.
Like their cousins rolled and instant oats, steel cut oats are a blank canvas for adding different flavors and ingredients. You can cook steel cut oats longer to make them a little more softer and creamier, as I usually do, but don't expect them to fall apart and turn to mush as instant oats would when cooked. Of course, adding a pat of butter or a touch of cream when cooking would help add creaminess and richness, as well.
Much like my recipe for banana-pecan oatmeal, this one requires a couple more steps than just opening a package of instant oatmeal, adding water, and heating—but it's still very easy to make, and the results taste much better than what comes in a package.
[caption id="attachment_1091" align="alignnone" width="900"] Raw steel cut oats[/caption]
Disclaimer: This is an honest review and not a sponsored post by Califia Farms brand for any blog website or service.
For me, coconut isn't just one of those summer-only flavors or scents. It's a year-round favorite of mine—even in the middle of January.
Nope, there aren't too many coconutty things that I won't try. And for as crazy as I am about the stuff, I know two people on opposite ends of the coconut spectrum: one who flat-out can't stand it and one who's allergic to it. (Dave, fortunately, isn't either of those individuals.)
I love the fact that there seem to be way more varieties of nut milk blends in the grocery store than there were in the past. Fortunately, almond-coconut milk is one of them. I think it has a much better flavor than its plain soy-, almond-, or coconut-only counterparts.
Disclaimer: This is an honest review and not a sponsored post by So Delicious brand for any blog website or service.
I never ate a lot of whipped topping growing up, or even in recent years as an adult. I've used it a handful of times for desserts where convenience has been key and the extra stabilizers (or, as some people just put it, "chemicals") help whatever I'm making hold up to being stored in the fridge for a day or two, usually when I'm making a dessert in advance for a party. My family always gravitated towards the stuff in an aerosol can or opted to make "real" whipped cream, though, especially when it came to enjoying it with Thanksgiving pies and other special occasion desserts. When we did buy whipped topping, it was a treat that sometimes ended with me just eating the stuff right from the plastic tub, sometimes half-frozen (come on... you know you've done this at least once.)
Dave and I both like trying new things and have also been trying to balance how much dairy and sweets we eat for health reasons. We burnt ourselves out on Greek yogurt for a while (shocking, I know) and went back to both regular yogurt as well as some non-dairy options, just for some variety. When we went to the store a few months ago, we both had a craving for pudding and decided that, as a treat, we needed a little whipped cream to go with it. We saw and picked up a tub of So Delicious brand CocoWhip!™ Whipped Topping to give it a try.
These sweet and sour meatballs are better than take-out and can be made in less than 30 minutes -- talk about a fast dinner! I like adding extra Sriracha to mine and topping with some cilantro, but it's totally optional.
Quorn meatless meatballs are available in many of the grocery stores near me. If you can't find them, make these with frozen beef or pork meatballs for a non-vegetarian take on the recipe, or with another brand of vegetarian or vegan meatballs that you might prefer better or can find easier in your local stores. The sauce also works great with chicken or a chicken substitute, like Quorn chick'n products, which are vegan and I've used many times before.