I love pumpkin pie! But I don’t love the traditional recipe that adds a ton of sugar and hormone-filled evaporated milk to the mix. My favorite part of this pumpkin pie recipe is the coconut milk! It adds a nice hint of sweetness without adding more sugar. I make this recipe every year and it’s a major hit with my family – thank goodness for that! I hope you enjoy it as much as they do.
I was walking in a huge warehouse store recently and I saw this box of Kraft “Easy” Mac & Cheese madness and just had to write about it. I forgot how disgusting this list of ingredients was, it’s a shame that stores are even allowed to carry this garbage.
The ingredient list on a little cup of Kraft’s “Easy” Mac & Cheese is a long one, and to think that so many kids around the nation are popping these suckers into microwaves is so sad. Please inform your friends and family – Just because it’s “easy” doesn’t mean that you should eat it.
Let’s begin with the 22 ingredient cheese sauce… Yes 22!
Doesn’t it really just take cheese and a bit of butter and milk to make a cheese sauce? Not if it’s Kraft’s recipe. This is the craziest ingredient list for cheese sauce that I’ve ever seen:
“Easy” Mac Cheese Sauce Mix: Whey, Maltodextrin, Corn Syrup Solids, Palm Oil, Modified Food Starch, Milkfat, Salt, Milk Protein Concentrate, Medium Chain Triglyceride, Sodium Tripolyphosphate, Citric Acid, Sodium Phosphate, Natural Flavor, Lactic Acid, Calcium Phosphate, Guar Gum, Monosodium Glutamate, Yellow 5, Yellow 6, Artificial Flavor, Cheese Culture, Enzymes.Continue Reading →
11/13 Update: Pre-Orders are now available on Amazon Here.
I have a very exciting announcement to make today.
I can finally tell you about the mysterious book I’ve been writing! You might have seen the press mention it once or twice, but I have kept all the juicy details secret from everyone until now because I wanted to share it with you first!
How it all started…
It was March of 2009, I had just turned 30 and accepted a job offer that scared me to death. I invited over a few close friends for dinner and we were discussing this new job opportunity. I had a light travel schedule with mostly in-town assignments for my business-consulting career (this is what I did before I became a full time activist). And now I was going to take a job that required 100% travel – that meant traveling every single week on the road to and from a city I had never been to before.
Things were good at home, my health was never better. My skin was glowing. All my clothes fit. My prescription drugs slowly expired and were relegated to the back of the bathroom cabinet. I felt so good. My workout routine and healthy habits were consistent and working to keep me at my ideal weight without dieting! But now I was about to disrupt my little perfect life and go on the road, eating God knows what, living out of a suitcase with no kitchen and no regular schedule!
All I could think about was the struggles I had when my job took me on the road when I was in my early twenties where I became overweight, lost control of my food and was in terrible shape. I looked and felt really bad – My face was swollen, my eyes were sunken in, and I was in desperate need of a change.
Now fast forward back to this dinner in March of 2009.
I said to my friends that night – boldly (but feeling very very worried) – I’m going to do it. I am going to take this job and still live organically, even on the road, and one day I am going to write a book about it.
This was the first thought I ever had about writing a book.
Looking back. I can’t believe how far my little discussion with friends has taken me.
Introducing The Food Babe Way….
In Stores Everywhere, February 10, 2015
I have been to countless holiday meals when I had no control over the ingredients. Of course, I ate what was offered and was polite but knowing what I know now about what’s really in food – it’s hard for me to just shut up and take it. The more we shut up and take it, the more disgusting things like what I am about to share with you continue to happen. That’s why I am sharing these important facts about how to avoid drugged up turkeys this holiday season.
I know it’s tempting this time of year when you get coupons from the grocery store offering a whole turkey for FREE in exchange for shopping in their store. These “FREE” store-brand turkeys generally aren’t free of antibiotics and are raised on a diet of GMOs. Most conventionally raised (non-organic) turkeys are pumped full of antibiotics, and this overuse of antibiotics is creating a major human health issue. Thankfully, because so many of us have raised concerns, including government agencies like the CDC, meat companies are beginning to transition away from using antibiotics. Hopefully in a few years the abusive use of unnecessary growth-promoting antibiotics will be a thing of the past!
But, there’s something else that deserves your full attention.
There is another drug that is permitted to be fed to turkeys in the U.S. that is banned in dozens of countries due to health issues. You won’t find it on the label, it’s been shown to leave residues in the meat, and the meat companies are not required to tell you whether they use it.