by Kcurly on March 23, 2010
My DS and I have been riding the peanut butter train for awhile now. We usually eat Smucker’s Natural Peanut Butter (creamy version…sometimes organic, sometimes not).
Before I move on to the almond butter, I’d like to point out the differences between regular peanut butter and “natural” peanut butter. I grew up on brands like Jiffy, with the pasty butter that was usually very smooth. So when I tried this natural butter, I found that the oil rises to the top and has to be remixed on occasion. The reason that Jiffy and Peter Pan peanut butters don’t have to be mixed is because the companies add emulsifiers such as partially hydrogenated vegetable oils to keep the peanut oils from separating. This process is said to add trans fat to the peanut butter (though supposedly not a lot). They also add sugar (Source: The Peanut Butter Diet By Holly McCord).
Naturally made peanut butter is also a bit grainier than regular peanut butter (not too noticeable). To me, it just taste better. I couldn’t go back to the old butter if I tried.
So, fast forward to me in the health food store and they have freshly ground almond butter for sale. How could I pass it up? It also has a bit of oil separation, though not as much as the peanut butter (in my experience). Though almond butter is higher in calories than other nut butters, it also is rich in protein, fiber, magnesium, and essential fatty acids.
Almond Butter
How’s the taste? Not as sweet as peanut butter, but tastes richer to me. I typically drizzle a little honey over the top and, occasionally, some mashed banana.
Try an almond butter and honey sandwich or spread a little over your whole wheat pancakes! My little man and I enjoy both!
by Kcurly on March 18, 2010
Uggg! I just not get the hang of this stuff. Meaning, it is not appealing to me.
I am eating the Oikas brand. I have tried both the honey and chocolate on the bottom and I am making a face of “bleck!” the whole time I eat it. I am going to choke the rest of it down, however, as I’ve paid (and paid dearly) for it.
What is Greek Yogurt?
Greek yogurt is make from sheep’s milk, rather than from cow’s milk.
From WiseGeek:
The principle difference in creating Greek yogurt is that after the milk is heated and cultured, it is allowed to sit in muslin or cheesecloth bags, so that the whey filters out of the yogurt. You’ll note that some yogurts have an almost runny texture, or have liquid on the top when you open them. Greek yogurts don’t have this liquid because of the straining process.
How does it compare to regular yogurt?
- It’s thicker and richer
- Contains lower sugar
- Contains high protein, making you feel fuller
- Can be substituted in baking because of its texture
- Easier to digest due to less lactose
I’m going to try it with some different combinations. I noticed that some people add spices and garlic instead of sweeter choices.
by Kcurly on March 1, 2010
My good friend saw this in the store and bought it for me.
You might be wondering what this stuff is, because I know I was. Agave Nectar is sweetener produced in Mexico. Here are some facts about it:
- Sweeter than honey, but not as sticky and thick
- Produced from agave plants (succulents)
- Has a low glycemic index
- May improve the bacterial balance in the gut
- Has ingredients that bind with cholesterol
- Can be substituted for sugar in baking recipes
Nutrition facts (1 Tablespoon): 60 Calories, 0 Fat, 15g sugar, 1g dietary fiber, 0g protein
So far, I’ve only tried it in my coffee and oatmeal. I love it! It doesn’t have that tang that honey does, but my coffee is sweetened and I use less of it than I do of honey. I’m interested to try this out in some recipes now.
by Kcurly on February 18, 2010
I was in the organic isle of the Kroger when I saw these on clearance. It was only 1 buck, I figured I could spare it. I am so glad I did! I bought 3 of these and they will definitely be a favorite. I can’t say I’ll buy them all the time, as the regular price is about 4 bucks. It’s enough for one meal, no more than that.
I usually make my own chili but for a quick fix, I highly recommend it. Here are the ingredients:
Water, red kidney beans, tomato paste, textured soy protein concentrate, red peppers, onion, jalapeno peppers, less than 2% of: salt, spices, distilled vinegar, dehydrated onions, evaporated cane juice, wheat gluten, barely malt extract, wheat starch, caramel color, corn starch, garlic powder, onion powder.
Contains: soy, wheat.
It’s a bit spicy and tastes better than a lot of chili I’ve tasted. At 260 calories, 19 grams of protein, and 0.5 grams of fat, one can’t argue the benefits. Also, and this is the part that has my colon singing, it has 12 grams of fiber!
Here’s the company’s website. I’m headed back to the store later today to see what else from this line I can try.
by Kcurly on January 8, 2010
While strolling through my local grocery store, I came upon this wonderful little invention.
I’d been looking for a very small container for my salad dressing, but this seems so much better. Here are the features:
- Holds 2 1/2 cups salad in bigger section
- Holds 2 tablespoons salad dressing in a seperate compartment (in the lid)
- The lid has an ice pack to keep the salad cool
- Snap on lid
Very cool and it was on sale for 4 dollars so I got it.
Open container
Top of container. You turn the white dial to get to the dressing on the other side of the top.
Underside of the top. You can see my dressing before I turn the dial to close it.
The only thing I’m worried about it clean up. This will be my first day using it, so I’ll update this post with results. Has anyone tried this yet? Here’s the website.
Edit: I love this container! I turned the knob, shook the container, and my salad dressing was lightly distributed. The next day, I just put vinegar and a bit of oil in…worked just fine. It also cleans easily.
