Know Your Ingredients. When is Healthier NOT a Better Choice?

Did you guess the Know Your Ingredients, Name This Product from yesterday? This product is actually better off with you buying the full fat version. The “healthier” option is actually contains more genetically modified ingredients than the original version! In case you missed it from yesterday, here is the ingredients list again. Try to guess it before scrolling down to the answer.

Know Your Product Icon

#8.

WHOLE CORN, SUNFLOWER, CANOLA, CORN, AND/OR SOYBEAN OIL, MALTODEXTRIN (MADE FROM CORN), LESS THAN 2% OF THE FOLLOWING: WHEAT FLOUR, SALT, CHEDDAR CHEESE (MILK, CHEESE CULTURES, SALT, ENZYMES), WHEY, MONOSODIUM GLUTAMATE, BUTTERMILK, ROMANO CHEESE (PART-SKIM COW’S MILK, CHEESE CULTURES, SALT, ENZYMES), WHEY PROTEIN CONCENTRATE, ONION POWDER, PARTIALLY HYDROGENATED SOYBEAN AND COTTONSEED OIL, CORN FLOUR, NATURAL AND ARTIFICIAL FLAVOR, DEXTROSE, TOMATO POWDER, LACTOSE, SPICES, ARTIFICIAL COLOR: YELLOW 6 & 5, RED 40, LACTIC ACID, CITRIC ACID, SUGAR, GARLIC POWDER, SKIM MILK, WHEY PROTEIN ISOLATE, CORN SYRUP SOLIDS, RED AND GREEN BELL PEPPER POWDER, SODIUM CASEINATE, DISODIUM GUANYLATE, DISODIUM INOSINATE.

The Answer is:

Doritos Nacho Cheese, 100-Calorie Pack

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A few of you guess it right! Good job. I L-O-V-E-D Doritos and would crave them during my pregnancies. Do not judge 🙂 The companies have it right when it comes to grabbing you with an addicting taste… they are good. Am I the only one?

Let me compare the two labels for you so you can see where they trick you into thinking “healthier” is better for you.

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I think it is sad. Healthier should not mean adding more additives and extra not-so-good-for-you ingredients. It seems by doing this they are sending out the message that healthy does not really taste good. I think the major food companies are wrong here. Do you?

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Know Your Ingredients, Name This Product #8

Can you guess what this product is just by reading the label? This is the “healthier” version of this product and yet the ingredients are worse than the normal version! I will reveal the answer tomorrow as well as compare the two products side-by-side. Leave your guess in the comment section and check back tomorrow for the answer!

 

Know Your Product Icon

#8

WHOLE CORN, SUNFLOWER, CANOLA, CORN, AND/OR SOYBEAN OIL, MALTODEXTRIN (MADE FROM CORN), LESS THAN 2% OF THE FOLLOWING: WHEAT FLOUR, SALT, CHEDDAR CHEESE (MILK, CHEESE CULTURES, SALT, ENZYMES), WHEY, MONOSODIUM GLUTAMATE, BUTTERMILK, ROMANO CHEESE (PART-SKIM COW’S MILK, CHEESE CULTURES, SALT, ENZYMES), WHEY PROTEIN CONCENTRATE, ONION POWDER, PARTIALLY HYDROGENATED SOYBEAN AND COTTONSEED OIL, CORN FLOUR, NATURAL AND ARTIFICIAL FLAVOR, DEXTROSE, TOMATO POWDER, LACTOSE, SPICES, ARTIFICIAL COLOR: YELLOW 6 & 5, RED 40, LACTIC ACID, CITRIC ACID, SUGAR, GARLIC POWDER, SKIM MILK, WHEY PROTEIN ISOLATE, CORN SYRUP SOLIDS, RED AND GREEN BELL PEPPER POWDER, SODIUM CASEINATE, DISODIUM GUANYLATE, DISODIUM INOSINATE.

 

 

Day Forty Three. Chocolate Banana Muffins {Gluten Free}

Day Forty Three.

We are a bit obsessed with baked goods in our house. It might have to do with the Italian genes both my Husband and I have in our families or it could just be because they are so stinkin’ good! I have developed a serious sweet tooth, after my second baby it seemed I couldn’t get enough. It was really weird for me, I was chip and dip kind of girl before, I still love a good dip and a bag of chips…but if you offer me a piece of pie I cannot pass it up!

So, since our son developed a gluten allergy we have seriously missed baked goods. It is almost like withdrawals, no joke you guys. Gluten free stuff is just not the same, you agree with me? I LOVE baking, but this gluten free baking has not sparked my interest much. I do not like how you have to use a crazy mixture of super expensive flours and (it seems) 2x the amount of ingredients to get a poor replica of a baked item. It stinks.

BUT I must say, I finally came up with a pretty good chocolate muffin or you can even bake it like a banana bread. It has 1 type of flour – amazing – it really helps cut down the cost of making it. Plus, it is also dairy free and it could even be sugar free if you omit the chocolate chips. I hope you enjoy this little gluten free indulgence. We are chowing down on one (or two, okay… three) of these this morning. 🙂

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Ingredients:

  • 5 very ripe banana’s, mashed
  • 2/3 c. coconut oil, melted
  • 2 eggs
  • 18 dates, chopped into bit sized pieces
  • 2 1/2 t. vanilla extract
  • 2 1/2 c. oat flour, freshly ground old fashioned oats is what I used
  • 1/4 c. cocoa powder
  • 3/4 c. chocolate chips
  • 2. T. almond milk
  • 2 t. baking powder
  • 1 t. baking soda
  • 1 t. salt

Preparation:

  1. Preheat oven to 350 degrees and grease muffin tin or loaf pan, whatever you prefer.
  2. In an electric mixer place the banana’s. Stir them until they are mushy.
  3. Add the coconut oil and stir to combine.
  4. Slowly add the eggs one at a time, mix until well combine.
  5. Add the vanilla and dates and stir.
  6. In a separate bowl combine all the dry ingredients.
  7. Add the dry ingredients and mix until just combined. DO NOT OVER MIX!
  8. With a spatula stir in the almond milk to moisten the batter.
  9. For muffins: Bake for 20-25 minutes
  10. For mini loaf pan: Bake for 35 minutes.

*It is very important to not over bake these or else they will be really crumbly.

 

For more awesome gluten free recipes: www.vegetarianmamma.com

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tracy

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