I am super excited to share this video with you today. Reading ingredient labels is one of the most important steps you can take when it comes to cutting out highly processed foods. And that’s because reading the ingredients is the number one way to know what’s in your food.
Honestly, food marketers make it no easy task though. They distract us with misleading claims on the front of the package and often use terminology that makes the product sound better than it really is. So watch along while I walk you through eight real life packaged food examples and explain how to decipher each of their ingredient labels!
We have a super simple and healthy recipe we’ve been itchin’ to share with you!!! As two crazy-busy passionate moms, we’ve been known to fuel our bodies with processed junk. Like those days when we found ourselves at Starbucks twice in one day…or driving through Taco Bell for dinner…again.
We were starved for time, low on energy and just….overwhelmed.
Can you relate?
Well, we discovered something that quickly changed our lives— green smoothies. This blended drink of fresh fruits and dark leafy greens gave us energy, a fast healthy meal and transformed our bodies from the inside out. No joke. And our free 30-Day Green Smoothie Challenge is how we made this healthy habit really stick for the past 2 1/2 years… and going strong. Now we have over 500,000 people from all around the world hooked on the green smoothie lifestyle too. We hope you’ll join us!
I recently shared a Red & Green Chili recipe that was also for the slow cooker, but it did require a little bit of stove cooking first. I know it’s only one extra step (and worth it in the end), but some days, just one less thing to do can make all the difference! With this Steak Chili recipe, my goal was to make things as quick and EASY as possible. And trust me, it doesn’t get any easier or more delicious than this one. So if you are looking for a way to stay warm this winter or to feed a bunch of extra house guests, this recipe will not disappoint! (Just be sure to double it for a big crowd.)
With many of us hosting overnight guests this holiday season, it’s nice to plan not only that big, special dinner, but also a tasty and filling breakfast! This breakfast bake is another one of those recipes I “made over” by replacing a processed boxed mix with something more wholesome. In fact, you may even recognize this “real foodinized” version of Bisquick’s Breakfast Bake! This was actually a fairly easy dish to make over, and when you look at the ingredients on the back of a Bisquick box, it’s not hard to see why you would want to avoid it and use a homemade replacement instead.
In The Box (Pictured): Enriched refined white flour (labeled as “wheat flour” without the word “whole”), partially hydrogenated oil (i.e. the same trans fat the FDA recently declared is no longer “generally recognized as safe for use in food”), and dextrose (a sweet additive I do not cook with at home).
In My Recipe: Whole-wheat flour, unrefined cooking fat (from the pastured sausage), and other whole, recognizable ingredients.
It’s funny to me how the Bisquick Breakfast Bake recipe tells you to drain the natural fat from the sausage just so you can add in their boxed stuff that contains unsafe trans fat. No, thank you!
So anyway, whether you serve this for breakfast, brunch, or even dinner, I think you’ll find this is a super easy crowd pleaser, and with all of the cooking we’ll be doing during the holidays, that’s exactly what we all need!
Today I am excited to share another dessert recipe with you that I absolutely love and that’s also perfect for the holidays…Homemade Chocolate Soufflé! This is the recipe I’ve made for Christmas dessert for years and, after resurrecting it for our blogging team’s holiday dinner over the weekend (details below), there is no question I’ll be serving souffles again for the big day this year! They were a super big hit at our dinner and let’s be honest – who doesn’t love a warm, delectable chocolate soufflé especially when it’s topped with homemade ice cream?! (Okay, is anyone else’s mouth watering here?)
Disclaimer: This recipe contains refined white sugar, which means it doesn’t technically follow our real food rules…so only enjoy in moderation!
In case you’re attending a “cookie exchange” party this year or just want to switch things up from the typical holiday sugar cookie cut outs…I have a recipe for you! This is an oldie, but goodie that I have been making for many years. They do contain refined white sugar (gasp!), which means they don’t follow our real food rules to a T. But, other than that they are made completely from scratch and therefore light years beyond any of those packaged cookie dough rolls or boxed cookies you’ll find for sale these days. So for that reason alone – I think these are a great way to satisfy your sweet tooth this holiday season (in true moderation of course)!
Now I did make these cookies into cute little shapes with the help of my cookie press (that I’ve had forever and love). I also tried this recipe without using the press for those of you who may not have one, and while they came out just fine, our preference (mainly for texture reasons) is definitely to make this recipe with the press. They just come out a lot more crisp with the press, which I think is best with these flavors. Plus, aren’t they just adorable in all these fun shapes? And bonus – if you wanted to dip these cookies in melted chocolate (and let them harden of course) you’d have yourself some homemade Thin Mints. Yum!