Nutrition, recipes, ideas, and basically anything involving food or the preparation thereof

Just a little rant…

Don’t worry I won’t make this a habit. But I just have to rant a bit…

I went to buy the ingredients for this delicious recipe to use up egg whites.

Specifically I needed to get chocolate extract. Chocolate extract – seems simple enough? But of course I have become addicted to label reading/checking. I don’t even remember the last time I bought something without reading and obsessing over the ingredients (unless it was just simply something I KNEW was bad and was going to get it anyways).

And what was in EVERY single chocolate extract my local health food store carried?

wait for it…..

Agave syrup/nectar.

For those of you unfamiliar with the dark side to this “healthy” sweetener that is hitting the shelves of almost every supermarket today, this is a good read.

My favorite fact is this one:

The fructose in agave is not L-fructose which is the primary fructose molecule in fruit or honey. Rather, it is D-fructose which is a reverse isomer with reverse polarity to the small amounts of natural D-fructose found in fruits. Alarmingly, this means that the D-fructose in agave is not recognized by the human body as are natural forms of fructose that are used for energy utilization. Instead, the unnatural form of D-fructose in agave primarily raises triglyceride levels and increases adipose (fat) tissue.

Well guess what, I walked out without any chocolate extract. And you know what, the cookies turned out delicious without it! 🙂 Added just a bit of cinnamon for some extra flavor.

Are you a notorious label reader?


Breakfast this week: Spanish Omelette

I was looking for new inspiration for a make ahead breakfast this week, using ingredients I already had, and stumbled upon this recipe in my Nourishing Traditions cook book:

Spanish Omelette (potato omelette)

3 red potatoes – thinly sliced
1 onion – sliced
6 eggs
4 tablespoons olive oil (I used butter because “low” on my stove is still too hot for olive oil)

Cook the potatoes in the oil, remove and do the same with the onions. Add potatoes back into pan and flatten down. Meanwhile whisk eggs with your seasonings. Pour over the potatoes & onions. Cook for a few minutes, pulling edges back to allow uncooked egg to flow down. Place under broiler for a couple minutes. Slice into wedges and serve.

Out of sheer laziness/lack of time, I cooked the potatoes and onions all together. I don’t know if it would have been way better if I hadn’t done this, but I do know it tastes good as is!

Top 25 Fitness, Nutrition, and Lifestyle Tips for 2013

A great post from the Healthy Home Economist – nuff said.

Roasted Delicata Squash

Continue reading “Roasted Delicata Squash”

Apple Enchilada Inspiration

Deep South Dish: Apple Enchiladas.

Came across this recipe today – and the name immediately intrigued me. Apples are in abundance this time of year, so I clicked it – knowing full well I would be modifying the recipe. As you will come to learn, for me a recipe is at best a starting off point, I have trouble containing myself when it comes to tweaking and playing with a recipe – even before I’ve ever tasted it!

But I had no idea how much! First of all – the flour tortillas had to go, I am a corn tortilla gal all the way! Second, when it comes to desserts I prefer them to be rich and satisfying. So in will go some cream cheese or creme fraiche inside the “enchilada”, along with more butter and less sugar in the sauce.  And then for that kick – this definitely needs to be heated up with an abundance of spices: cloves, ginger, cinnamon, nutmeg – I am going to throw the works at it. And maybe just a splash of lemon…

When my apples arrive this week in my CSA box – I will try out my recipe idea as soon as I can. I’ll let you know how it turns out, complete with pictures of course!