As controversial as sneaking healthy ingredients into junky kid-foods may be (I’ve been known to throw stones myself), parents need to do what they need to do. And, in at least this one case, doing the unthinkable in the name of health led to a totally genius result.
The unthinkable? Emptying an entire package of tofu into the waffle batter.
Sugar in a vegan recipe?! I could just waffle on and on… 😉
I don’t get why haters are so quick to point out that things don’t taste identical to their non-vegan/etc counterpart. Besides the ideological aspect, the health aspect is valid. And lots of recipes we use today came from people experimenting on existing recipes. Though, I do wonder if chasing foods deemed no longer acceptable leads to the semi-vegetarianism that’s been reported in the past…
From chewy farro to a simple pot of rice, barely a day goes by that we’re not cooking or consuming some kind of grain. Still, as with any staple, we can grow weary of the same old flavors day in and day out. Isn’t there an easy way to shake things up in the grain pot? Something that doesn’t involve more chopping or fancy ingredients? You bet there is!
A dish’s creamy base layer can keep you going back to foods again and again. Creamy is the secret behind so many of those most craveable foods—the ones we can’t quite put our finger on why we love so much.
And while you can achieve the creamy factor by, yes, adding a bit of cream, there’s more than one way to skin this textural cat. So here we list of our favorite ingredients that add a silky slow jam to just about anything you want to make.
The product is called Fairlife and it will sell for twice the price of regular milk when it hits store shelves nationally in December, Coca-Cola’s North American chief Sandy Douglas said at Morgan Stanley’s Global Consumer Conference last week.
…The milk doesn’t contain lactose, and it has 50% more protein and calcium than regular milk, as well as 30% less sugar.
Like other words in our vocabulary (“literally”, “hysteria”), you now have to be explicit about what milk actually is: dairy, sustainable, synthetic, almond, soy, etc… It’s become a marketing term, in the same way that cricket/insect flour is not flour.
I’m curious to learn how this “milk” is produced, though on paper it’ll serve for those who are lactose intolerant. But I don’t think it’s the “premiumization” of milk when alternatives have existed for a long time.
In February 2014, Dr. Mike Roussell published an article for Shape.com, where he suggested replenishing electrolytes with a post-workout meal and a simple glass of water. That’s a great idea, especially if you’re doing weekly meal prep in advance. But if your typical workout schedule ends at an inconvenient time for a meal, you can control your carb., electrolyte, and nutrient intake in the very same ways the good doctor recommends with a smoothie. Listed below are seven very typical smoothie ingredients, that, as it just so happens, are also loaded with electrolytes. Some of these are probably already included in your favorite smoothie recipes