Health knowledge made personal
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old WIAWs months later. Sometimes you realize you haven't eaten a favorite food in a while.  Like chocolate blueberry potato pancakes! Latkes will never be the same again. You realize that you go through snacking phases.  Like sharing freezer snacks (these are from Farm Rich ) with a sister or friend. I had the Jalapeno Poppers (spiccccyyyy!) and my sister had the Philly Cheese Steaks.  But she totally stole a Jalapeno Popper. It's okay, because I didn't share any of my Ratatouille with her.  Really Easy Ratatouille (Vegan) * 1 Tbsp. oil (I used olive)* 1/4 onion (or 1/2 small onion), diced* 1 small clove of garlic, chopped* 1 tomato, diced* 3 collard greens leaves, chopped* 1/2 can mushrooms* dash of cumin* dash of ground paprika* shake of parsley* salt and pepper, to taste 1) Heat olive oil in a sauce pan over medium heat. 2) Add onion and garlic, saute for a few minutes until the onion starts to become translucent. 3) Add diced tomato and collard greens. Saute for a few more minutes (five-ish), stirring regularly. 4) Add mushrooms and spices, cover and cook for two to three more minutes. 5) Enjoy! I really like eating this Really Easy Ratatouille with something crunchy. like the healthy Simply Sweeet Potato tortilla chips from Way Better Snacks .  The Simply Sweeet Potato Chips are gluten-free and pair perfectly with Really Easy Ratatouille. Speaking of gluten-free, I've finally gotten around to trying something from Rudi's Organic Bakery , the bread brand famous for its gluten-free goodies. Ironically, what I tried is not gluten-free. I love, love, love hearty english muffins (whether it's Thomas 100% whole wheat or Food for Life sprouted) so I decided to try Rudi's Organic Multigrain English Muffins with Flax . How would their nooks and crannies compare?  The english muffins come frozen (I got them at Whole Foods) in a six-pack. Each english muffin has 2g of dietary fiber (8% of the RDI, pretty standard for a whole grain bread product) and a variety of whole grains, including cracked wheat, cracked rye, cracked barley, cracked corn, steel cut oats, and millet. These english muffins are healthy and they are a good source of whole grains, but I'd like to see them as a 100% whole grain version (or at least with whole grains as the first ingredient). The first ingredient after water is organic wheat flour, not organic whole wheat flour. Other than that, I can't really complain about these nutritionally. So on to taste and texture. I liked them best toasted, so that they get just a little crunchy on the outside and soft and warm on the inside. They have a nice crumb, with those delightful nooks and crannies that soak up half-melted spreads so well, and are a delicious breakfast option.  There's no artificial or odd taste in these, as can be the case with some more preservative-laden packaged bread products, so they're just as delicious with just butter as they are with butter and jam or with peanut butter and honey.  |
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Wednesdays have always been a pretty solid day because of the whole hump-day thing, but blogging has definitely made me look forward to them even more. WIAW is just so fun!