Category Archives: blueberries

WINNERS! (and Blueberry Yogurt Pancakes)

I think my butt hurts from sitting on it so much today.

Usually if I say that, I’m half kidding, knowing I didn’t just sit all. day. long. But that’s really the extent of what I’ve done, save for the 15 minutes I decided to do random workout moves so I could regain feeling in my limbs.

I had a bunch of work to get done today for one class in particular, a ton of work on a top-secret mission of mine that is proving to be quite a project as well as designing some things for a couple of lovely bloggers, and add to that the fact that we had company coming at 11:00 and a Bruins game on at 12:30, I knew I was going to have to work hard to make the most of my morning.

Yes, the Bruins game does take precedence over everything else on that list. D’uh!

I was fueled by the best, however. Maybe it’s weird, but I hate using this yogurt as a snack/part of a meal/whatever. It just seems too expensive to eat all at once. Is that normal? Instead, I like to make “sauces” with it for pancakes. Or heck, add it to the pancakes.

Usually I get vanilla, but they were out of stock of it last time I went. Major bummer. Either way, I also put off eating these for the said price reason. The best-by date was nearing, though, and I figured that it being blueberry flavored and the fact that I caved and bought frozen blueberries the other day was pretty much destiny.

I am frugal. Slash cheap. Sue me. I have high hopes for this summer’s show season with the boy.

Oh, right; the recipe. Because you’re not sick of my pancake recipes yet. (that’s a joke.)

Blueberry-Spice Yogurt Pancakes

  • 1/4 c. flour (I used graham, based on my obsession)
  • 1 T. (generous) cornmeal
  • 2 t. chia seeds + 2 T. water (mixed in a small cup)
  • 1 1/2 t. baking powder
  • 1/2 T. shredded coconut
  • 1/4 t. cinnamon
  • 1/4 t. ground nutmeg
  • 1/4 c. seltzer water
  • 2 T. blueberry yogurt
  • 1/4 c. blueberries (I used frozen blueberries that were uuuuber tiny – you might need more/less)

Combine all dry ingredients in a bowl. Add in the chia egg, seltzer and yogurt. Fold in the blueberries.

Pour onto a preheated, greased skillet and cook until golden brown on both sides.

Blueberry-Cashew Butter Yogurt Sauce

  • 1 T. cashew butter
  • 3-4 T. blueberry yogurt
  • almond milk, to thin as desired

Whisk everything together. That is all.

The seltzer water is a baking trick I learned from Sarena. I wouldn’t say it is critical for the recipe – if you don’t have it, just use a milk of your choice (don’t sub plain water!) The carbonation makes them a bit lighter than they would be otherwise, though.

Does life get any better than blueberry pancakes?

No. Well, maybe it would had I used fresh lemon zest and juice – but I’m saving the lemons I have in case I need them to make lemon poppyseed cookies for a winner.

Yes, I’ll get to the winners.

But first: I think I’ve deduced that the Nasoya tofu is better when you are looking for more of an eggy-type dish. For me anyways – everyone else seems to love it so I think I just have high tofu standards.

There could be worse personality traits, don’t you think?

Barbecue scrambled tofu a la Matt.

Of course, after I added spinach, shallot and garlic, I realized I essentially made a deconstructed BBQ Spinach and Tofu Sammie.

Old loves die hard.

Onwards and upwards: The real reason you’re all reading this/”reading” this but really just skipping down to this part:

Did you know that wordpress has a little “hide/show kitchen sink” button in the add new post screen? I never had any idea, and had been missing Windows Live Write solely because I knew how to change font color and size as I saw fit.

Oh, right. Giveaway winners.

First winner issss…

Comment #45, Averie!

And secondly…

Comment #54, Mary!

And seriously, wordpress needs to number their comments or something. There’s nothing like counting down 50 comments on a computer screen.

ANYWAYS! Congratulations, ladies! Your wish is my demand. Shoot me an e-mail with your choice and I’ll hop-to.

Thank you to everyone for entering, though – I was shocked at how many people got involved with this giveaway!! So I will definitely be doing another one sooner rather than later 🙂

19 Comments

Filed under blueberries, breakfast, coconut, dinner, healthy living, pancakes, recipe, tofu, vegan, vegetarian, veggies

Shredded Wheat Pancakes

Confession: I didn’t set a single limb outside today.

Call me lame, I call it warm.

Unfortunately, tomorrow is supposed to be the worst of the days, and I have to go outside tomorrow. Work, schmerk.

What did I do to pass my time?  Well, before going on a cleaning rampage and getting stuff printed out and organized for my classes that start this week, I made pancakes.

You’re all really shocked right now, huh?

At least they were a little different than usual. You see – after a bedtime snack of Kashi Autumn Wheat, I discovered I had a whole lot of shredded…crumbs.

I wasn’t about to throw them out, but the texture weirds me out to just have them all in a bowl with milk.

And so it found its way into pancakes. Truthfully, I struggle to call them pancakes as they’re really not like a normal pancake at all. They’re very moist and almost oatmeal-like in the middle. This could have something to do with the fact that I kept wanting to add more liquid, but unfortunately the next time I can try them won’t be until my next box of shredded wheat is finished.

This doesn’t mean they were bad – not at all! Just a disclaimer for those who are thinking it’s a light, fluffy pancake. And honestly – I don’t think there’s a better way to use up the last of that cereal at the bottom of the bag!

Shredded Wheat Pancakes

  • 1/4 c. shredded wheat crumbles (I used Kashi)
  • 2 t. chia seeds
  • 1/4 c. freshly brewed coffee (still hot) (see note)
  • 3 T. white whole wheat flour
  • 1 T. wheat germ
  • 1 t. baking powder
  • 1 t. ground cinnamon
  • 3 T. almond milk
  • 1/4 c. fresh or frozen blueberries
  • maple syrup and almond butter, for topping
  • earth balance or butter, for greasing pan

Combine the shredded wheat and chia seeds in a bowl and then stir in the hot coffee. Set aside for 2 minutes or so – sip some coffee, preheat your pan, that sorta thing.

Once it’s thickened a bit, add in the dry ingredients and stir. Add in the milk and stir to combine. Fold in the blueberries. The batter will be thick – don’t add more! You’ll wind up with pansoup, not pancakes. …not that I would know or anything…

Grease the pan and spoon the batter onto the preheated pan. Fry about 4-5 m. on each side, or until golden. The insides will still be moist and dense – that’s as cooked as you’re going to get, though!

Serve drizzle with maple syrup and almond butter “sauce,” and a grilled banana, of course 😉

Note: You could probably also use hot water or almond milk if you don’t happen to have a hot pot of coffee. The coffee flavor isn’t that noticeable, having something hot is more the point.

All the more incentive to accidentally smush your shredded wheat cereal boxes on the drive home. Or not hate on the bag-boys that decide to throw ten pounds of sweet potatoes and bananas on top of them.

I couldn’t make up my mind re: flash vs. natural light. I was finding the natural light to be a bit too harsh. But was happy to have it – I hate waking up and being in the dark all morning on days I have to work!

Mmm…the best part of a sweet potato. It’s like a burnt marshmallow. For some reason, my mom doesn’t embrace the smell of the sap burning at the bottom of the oven as much as I do…

I mentioned cleaning rampage, yes? Well, I took care of the kitchen. You guys are right. I have a flour problem. And a grain problem. It’s a good thing I bake a lot…and I think there will be lots of bread-baking in my future! I need something that will use at least 3+ cups of flour, after all.

That or I can just think up some pranks. My sister does use her hair dryer often…

Anyways. As a flour and grain addict, I have too many grains that get neglected. Well, actually I don’t – I just have barley that gets neglected. So I might as well use it, right? I was surprised to find out I actually like barley, while I was under the impression that I didn’t care for it.

Beets, however? Well, I don’t think I’m their biggest fan after all. I mentioned last time that I warmed up to them…but I think it’s “baked until crispy” or nothing when it comes to me and beets. I wasn’t too fond of these. I followed a recipe for roasting them (and some carrots) in a balsamic and thyme sort of…glaze? But it was nothing really to write home about, I guess.

…at least the barley was good. The veg was just “mreh.”

So – cereal! What’s your favorite kind? Ever used it for something other than, well, a bowl of cereal?!

23 Comments

Filed under almond butter, almond milk, baking, banana, blueberries, breakfast, carrots, dinner, food, food blog, foodblog, health blog, healthy living, lunch, nut butter, pancakes, recipe, sweet potato, vegan, vegetable, vegetarian, veggies, whole grains

BLOC Pancakes!

I finally got my wish!

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Okay, well maybe not my full wish…the snow isn’t up to my waist, after all…but I woke up to beautiful, fresh snow rather than rain!

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Since it fell overnight, though, I was bummed that I didn’t get to watch it storm. I love sipping hot cocoa/cider/tea inside while the outside is a winter wonderland.

Oh, well – beggar’s can’t be choosers, right?

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Of course, Vermont could maybe think about using more than salt shakers to salt and/or sand the road. I’m pretty sure I could have counted the grains of sand if I wanted to. We also don’t plow very well.

I left home the same time I always do – 7:20 am, and usually get to the barn around 8. Today, I wouldn’t have gotten there until 8:30, so had to drive right by so I could get to work on time. Yeesh!

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But all’s well that – starts well? Yeah, that sounds right Winking smile And this morning started well! Microwaved quick oats with some oat bran and almond milk, chia seeds, cinnamon, dried figs and banana…topped with fig jam, cashew butter, date syrup and cashews. I was in heaven.

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Though I’m not certain it was quite as good as the pancakes I had this past weekend.

I think I’d be okay with eating these blueberry-lemon cornmeal-oat bran pancakes for B, L, D if I had no other options. Unfortunately, I’m busy working for the man this week and it’ll probably be a while before I see them again.

I’m getting teary-eyed just thinking about that…

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This was also the first time I’d smeared my pancakes with cashew butter. The marriage between it, the fresh blueberries and the mealy-yet-hearty texture of the pancakes was something to write home about. Which is a little weird, since I’m already home, but whatever.

These were so enjoyable, it had to be repeated, though the next day I made it with lime zest in place of lemon.

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Don’t worry – those were promptly sent back to the kitchen to be drizzled with date syrup, the element that tied everything together.

If anyone comes up with a name for these that is shorter than “Blueberry-Lemon Cornmeal-Oat Bran Pancakes,” I’ll send you some in the mail. Maybe. Probably not.

I could call them BLOC Pancakes – but then the long name will have to be blueberry-lemon oat bran-cornmeal.”

  • 2 T. cornmeal
  • 2 T. graham flour
  • 2 T. oat bran
  • 1 T. wheat germ
  • 1/2 T. poppyseeds
  • 1 T. chia seeds + 2 1/2 T. water
  • 1/4-1/2 t. baking powder (I’ve honestly never measured. I just shake it in)
  • 5 T. almond milk (a.k.a. 1/4 c. + 1 T)
  • 1 t. vanilla
  • zest of one lemon (or lime or orange)
  • juice of one lemon (or lime or orange)
  • 1/2 – 3/4 c. frozen blueberries
  • optional: 1/2 – 1 t. sugar , 1/2 T. (?) earth balance or butter(see Note)

In a small bowl, mix together the chia seeds and water. Set aside and allow to “gel” while mixing your cornmeal, flour, oat bran, poppyseeds, wheat germ and baking soda together.

Begin heating a nonstick skillet over low heat.

Add the milk, vanilla, lemon zest and lemon juice to the chia seeds. Mix and add to the dry. Stir just to combine. If it’s too thick, add a little bit more milk, just a tablespoon at a time. Fold in the blueberries.

Melt the earth balance on the skillet, and then spoon on the batter – I made two pancakes. Cook until it looks like it is beginning to set around the edges, and flip. Cook until golden on both sides.

Topping suggestion (although it’s more of a demand than a suggestion Winking smile ) smear cashew butter on pancakes and top with more blueberries. Drizzle with date molasses.

Note: I added just a pinch of sugar so the lemon wasn’t too sour – they weren’t too sweet, nor too sour. However – I knew I’d be topping them with sweet things. If you’re planning on just eating them plain, I’d probably add a bit of sugar. Also – I love the taste of “frying” these in Earth Balance – you can just as easily use non-stick spray. I usually just melt the spread, spoon on the batter, and spray the tops with non-stick spray before flipping just as an extra precaution.

Enjoy!

22 Comments

Filed under blueberries, breakfast, pancakes, recipe, snow

Foodzie December!

I loved reading everyone’s joke. Each one brought a smile to my otherwise gloomy day.

I’m out of bananas, if that explains anything. Can’t have that happening.

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1/2 c. quick oats + 1 c. unsweetened almond milk + 2 t. chia seeds + vanilla extract – topped with blueberries + roasted almonds + almond butter.

Can have hot oats happening, though.

It was 0 degrees when I woke up this morning. Don’t want that happening.

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1/4 c. quick oats + 1/4 c. rolled oats + 1 c. unsweetened almond milk + 2 t. chia seeds + vanilla extract + frozen blueberries – topped with granola + coconut milk yogurt + almond butter

And so, naturally, blueberries have been making an appearance in breakfasts. Reminder of summer…and from right down the road, too – not imported across the country.

The total downside of winter is that pretty much any form of produce has traveled around the world to get to me.

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For this morning’s oats, I broke in to my Foodzie goodies. I enjoy Foodzie because it acquaints me with foods that I wouldn’t otherwise a. know about, b. purchase, or c. even think to purchase. Those are all good and bad things.

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I really enjoyed this granola, though. I don’t buy granola often since I can make it, and bags last so long around here. I like granolas that aren’t really clumpy, and this fit the bill!

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And then, of course – there’s stuff I wouldn’t necessarily buy, but am more than willing to try. Like these oatcakes and chocolates and caramels! And I am so excited to try different salts. They’ve always intrigued me, but I have never used anything other than sea salt!

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Not a fan of these caramels, though. The passion fruit flavor really turned me off – way too fruity for the chocolate and caramel. I’d have loved to try the carrot cake, though. Ah, well. I’ll give the rest (along with the beef jerky) to my mom.  She’ll be happy.

Or not. She’s not a chocolate person either and I don’t know how she feels about jerky. Whatever. I’ll find someone who will appreciate them.

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And in case you were wondering, that eggplant did cook – and I’m glad. It provided lunch and dinner yesterday and lunch again today.

I cannot wait for this weekend to go much-needed grocery shopping and to bake. Or at least cook something. I have been seriously scrounging for reasonable lunches and dinners this week.

Oh, and p.s. Teddie started his own blog!

18 Comments

Filed under blueberries, breakfast, foodzie, oatmeal, oats, review

Oh, Just Making Up for Yesterday.

Heyyy loves. Is everyone having a super stellar Sunday? I hope so – because come tomorrow morning it’s a whole ‘nother week until you get to the weekend!

Blueberry-Plum Oats

I, for one, felt I had some making up to do from yesterday. Sure, it wasn’t a disaster by any means. But hey – any excuse to let my foodie mind go crazy, right? And why not start with a fine bowl of blueberry-plum oats, am i right or am i right?!

With frosting, of course.

In the base this morning was:

-oat bran, rolled spelt flakes, rolled barley flakes, and wheat bran

-brewed coffee & almond milk

splash of vanilla extract

trail power

-1/2 T. chia seeds

half of a diced plum, and a small handful of frozen blueberries

On the top:

-chia-acai icing, milled golden flax

-slivered almonds

-ginger preserves and Artisana coconut butter

-Yogi Blueberry-Flax Granola Crisps

and a compote of the rest of the plum, some blueberries, and shredded coconut – in agave and almond milk.

Though delicious, this bowl didn't summon spring, either. Shucks.

That’s right – Vermont had another cold, windy day. And I was hearing rumors of 50* and partly sunny! My mom and I were not pleased. I was looking forward to riding! So, instead we bummed around the house a bit – cleaning, chores, and I cleaned my saddle – a long overdue task.

While I was doing this, I realized – I used to be the same way with leather cleaner as I am now with nut butters, grains, and jams. I would buy them all and try them all. Ohhh, my life. I’m not sure which is a less expensive habit. I’m going for the foodie thing, because I also had a saddle obsession, and nut butters don’t cost upwards of a thousand dollars a pop. Thankfully.

Strawberries have made their way back into my lovely life.

Ah, yes – strawberries. Picked up yesterday, and almost gone. Except, after this amazing warm bowl of strawberries with some Kashi H2H, almond milk, and Cacao Bliss – I realized I need to ration myself in order to have a record-breaking bowl of oats tomorrow morning. I’m sure you see where my thought process was going. And yes, I did think of tomorrow’s oats that early in the day.

The other thing I thought of, was how often I have sweet snacks. It doesn’t bother me too much, since I’m not actually adding sugar (sure – agave and other forms of natural sugars when necessary) but there are still a lot of sugars from the fruit, cereal, etc. And then I realized well hey – there’s an almost empty hummus container calling for me and some almost forgotten about pretzel crisps doing the same. Hey, just making up for yesterday.

Can't have sweets all the time. This number a mere representation.

Done Work.

And it reminded me of how much I love hummus and pretzels. Not sure why I always opt for sweet. I think it’s still the whole warmth thing. Who wants warm hummus? That and I’ve always been a fruit junkie. What about you – what’s your view on sweet but not necessarily bad-for snacking? I should really try to be more open when I go to snack, I guess!

A short while later I went out and played with the ponies, and then went on a pretty long walk/hike with my mom and Kaia. It was the same trail we’ll take the horses on, except we took the short way back at the fork. Fun, fun – I love getting in quality time with my mom, like this weekend has been. Otherwise, I start to just feel like a room mate since our schedules during the week are so different. By the time I get home – she’s halfway asleep since she works at 5am. You can poke fun if you’d like.

Time to warm up! And...I could never be a real food blogger.

Afterwards, it called for some defrosting our chill with hot tea and muffins. I also call this “why I could never be a real food blogger.” What else am I supposed to do while the tea heats? Why, eat some of the muffin, of course. Naturally, only half made the photoshoot. In addition, I can’t tell you how many times my hand finds its way into the dried apricot or date baggies, and I almost said “I’ve grabbed so many nuts today, it’s ridiculous,” but I’ll just leave that out.

My bad – this blog is becoming more PG-13 by the minute.

But, I digress. Lets play a game, shall we? I’ll call it “Guess Which One is Mine.” Okay, lunch:

Exhibit A

Exhibit A features a cut-and-paste version of my sweet potato panini, with a hearty side of kale chips, seasoned with salt and lemon pepper.

Exhibit B

Exhibit B features the same dressing as the aforementioned panini, as well as the same sweet potatoes used. The similarity ends with the addition of cranberries, mas mozzarella, spinach, basil, and a drizzle of honey. Exhibit B was served with kale chips, as well as the last lone sweet potato round.

So, loves. Which was my lunch?

Grease truck = not my lunch.

DINGDINGDINGDING!!! You’re aaaa winner! You know me too well. That’s right – exhibit B. Who, then, praytell…was lucky enough to consume exhibit A?

Hint: The answer is the one with less fur.

Yesssss, siree. My lovely mother let me make her lunch. It received rave reviews. Call me crazy – but I love making healthy food for people and it being a total hit. I love making food in general, but when I cook for myself, I’m always curious what someone else would think of it. So I’m always offering to make stuff when I can. I used to all the time, but lately it’s been far too infrequent of a scenario 😦

But – I seriously loved the addition of cranberries to my wrap. Yes, I add cranberries and sweet potatoes to everything lately. Which is strange, because that’s such a traditional fall combination of foods. What can I say? Just making up for yesterday. I left out most of the veggies – red pepper & onion, tomato – and used extra mozzarella in addition to the spinach and basil that I would typically use. The sweet potatoes had curry powder, and the dressing was the same, too.

Killah. And to cleanse the palette?

Oh gosh, something sweet.

I guess this is what I mean by “sweet snacks.” See – this is just an apple. No agave, no honey, no sugar, just the natural sugars from the apple. Well, there’s PB & Co. Cinna Raisin PB, too – but you see what I’m saying. Does anyone let this bother them? I don’t but I’m wondering if I should.  Would love your thoughts 🙂 It is ironic – I love sweet stuff like this, obviously my granola crisps, oatmeal – but not cookies, cakes, and that sort of stuff? I should add – as I type I’m having a sweet dessert of banana “soft serve” with mangos  and topped with dried apricots and crystallized ginger. Hah! How’s that for following my word? Just making up for yesteryear.

I call this: Indecision.

To prove my point yet again. unsweetened natural applesauce with strawberries and chopped dates. Oh, and another one of those adorable mini egg mcmuffins. He’s my favorite guy.

My afternoon consisted of being a lazy bum by watching TLC and flipping through my recipe book and magazine to get my creative juices flowing. It’s no shock that I’ve been stuck in a sweet potato and cranberry curry rut lately. It’s just that good! But, I need to spread my wings and fly solo. Without sweet potatoes. Or cranberries. For a day. Maybe two, but probably no more than that. We’ll see how far I get.

I had a lovely cranberry and sweet potato free meal planned, until I became inspired by this recipe while flipping through my recipe binder. Because if I can’t have cranberries, I dang sure want some apricots. What can I say? And so – an idea was born and I began creating part of my dinner at 3:30 in the afternoon. Not because it was time-consuming and extensive. Because I was that excited and that bored of watching Forensic Files.

And so, I figured I would follow the recipe for the most part, taking shortcuts and using tempeh. Lets cook!

Le Glaze.

For the glaze I simmered approximately 1/4 c. water, heaping 1/2 Tbs. Apricot-Mango preserves, 2 chopped dried apricots, a cinnamon stick, sprinkle of cinnamon, and a couple peels of orange zest in a saucepan until it was thick. I shut it off at that point, and just let it sit covered on the stovetop while I bummed around and fed the horses. While it was simmering, though, I cubed up a serving of tempeh and placed it in a baggy with a drizzle of olive oil, scant 1/8 tsp. cinnamon & ginger, salt, and pepper and tossed it around to coat it. Placed it in the fridge to wait for it was time to cook.

When it was actually time to start making dinner, I sauteed minced garlic, red onion, and red pepper in a bit of olive oil and water until slightly tender. Then I added in the tempeh and seasoned with some dried parsley and cilantro. I also added in a bit of the apricot-mango jam at this point, too. Once it was pretty well cooked, I added in a big ol’ bundle of kale and covered. Cook until done – and meanwhile, prepare a serving of bulgur and re-heat the apricot glaze. You’re likely to need to add some more water since it will have thickened considerably.

Garnish with some chopped nuts! And don’t let these photos fool you. It is best mixed all together, not separately.

I know that’s pretty wordy, but honestly – simple and it turned out fan-freaking-tastic. I made the mistake of adding some garam masala to the bulgur, and I think if I chose to just add a bit of cinnamon it would have been seriously killer. The Garam Masala by no means ruined it, especially since I hardly added any. It may have been  more of the smell of it that threw me off, haha. I don’t really know what works and what doesn’t for this type of cuisine. Experimenting is the only way I’ll find out!

In addition – it gets way better if you let it sit a bit. I should have just combined the bulgur, glaze, and tempeh & veggies in one pan and allowed to just hang out over super-low heat. I only realized this because I got halfway through and was so full I had to just wait like, twenty minutes before finishing, haha. Ah well.

Yum. My wings have spread. I have seriously made up for yesterday, and the night is still young. Except, now all you’ll see is apricots in my meals. Hmm…my other obsession lately, I’ve noticed? Topping all my meals with chopped nuts.

I. Am. A. Lost. Cause.

What are some phases you’ve gone through? I find it so humorous to look back at them all…I’ll have to do a post dedicated to honeymoon stages of yesteryear 🙂

I hope everyone has a bangin’ night, but anyone who has beautiful weather, please send it my way! Oh, and mini giveaway in yesterday’s post remember. Nothing exciting.

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Also: I’ve received lots of comments inquiring about chia seeds lately, and while I won’t get too geeky, here’s a little bit of information for anyone who is interested, from this site.

-Chia seed is a complete source of dietary protein, providing all the essential amino acids. Compared to other seeds and grains, chia seed provides the highest source of protein.

-A daily dose of chia seed provides an excellent fiber source and most people notice a different in less than a week.

-Chia contains the usual Vitamin C, ferulates and Vitamin E but the real secret is the Cinnamic acids that guard the omega-3 oils from oxidation, which makes it a stable product for years.

-The gel-forming property of chia seed tends to slow digestion and sustain balanced blood sugar levels, which can be helpful in preventing or controlling diabetes.

-Chia seeds contain greater alpha-linolenic acid concentrations than any other seed or grain. This substance lowers the risk of heart disease, blurred vision, and numbness.

-Chia seed contains large amounts of B vitamins and calcium. By volume, one ounce of chia contains two percent B-2 (riboflavin), 13 percent niacin, and 29 percent thiamin, and trace amounts of all B vitamins. In roughly two ounces of chia (100 grams), there are 600 milligrams of calcium, contrasted with 120 milligrams of calcium in the same amount of milk. That’s five times as much calcium than milk! ***(I actually just found this out – uhm, Awesome!)

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Wasn’t that fun? Of course you should do your own fun research, but maybe this will field some of the questions that have been trickling in 🙂 Granted – take this for what you will, this time next year it will probably be said to be bad for our health. Tupperware containers used to be perfectly healthy. So did agave. And Nalgene bottles. And kombucha.

(this site has some interesting facts of sugar substitutes, while we’re on the topic!! Some interesting info.)

When it comes to myths around food, do you tend to buy in to everything, or weed through them? What’s the craziest one you’ve heard? Sure – I agree you can’t much argue with science. But, at the same time – I feel like some studies highlight the most extreme, unlikely of scenarios, and then blow the results up to be common or incredibly severe, affecting anyone who uses a product. I try to research everything before buying into everything – but it can be easy to get caught up in it all!

10 Comments

Filed under almond milk, apple, blueberries, breakfast, bulgur, cooking, dinner, food blog, foodblog, health, health food, healthy eating, healthy food, healthy living, lunch, oatmeal, organic, recipe, Uncategorized