What’s in Chipotle’s Food? They Still Won’t Tell Us!

After writing Food Babe Investigates: Chipotle vs. Moes on 100 Days of Real Food, I had a meeting with Chipotle’s Director of Communication, Chris Arnold about why they didn’t post their ingredients. Chris wasn’t exactly sure why their headquarters doesn’t give out the ingredient list and indicated that posting their ingredient information wasn’t a top priority because it is too complex. Chipotle is planning a website redesign to “maybe” include this information at some point… but it’s not in the near future.

Meanwhile, over on Chipotle’s Facebook page, they made excuses for not posting the ingredients because they were afraid of other restaurants “copy catting” their recipes. I don’t know about you, but common sense tells me if someone like me could get a hold of their ingredients after some poking and prodding, I think a company who wanted to copy their recipes would certainly be able to do the same.

Their reasons just don’t add up. I find Chipotle’s marketing decision to not post their ingredients horribly WRONG and it goes against everything they are telling us about their food. If “it’s what inside that counts” – why are they refusing to tell us what’s actually inside?

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The Worst Way To Eat Oatmeal Ever.

If I was forced to stop at McDonalds for breakfast, had a gun to my head and had to choose something real quick without thinking, I’d probably choose oatmeal. But let’s be real here, I’ve never HAD to go to McDonalds.

Oatmeal is one of the most benign health foods in the world. It’s pretty hard to screw it up but that’s exactly what fast food has done. If you make oatmeal at home, it’s easiest thing to make ever – hot water/milk and some oats straight out of your pantry and voila – you’ve got breakfast with soluble fiber, protein, and real whole grains that will keep you full for hours.

But when you buy it on the run and or get it “to go” because pouring hot or even cold liquid over something straight out of your pantry is just too much for your busy life – you get cheap GMO oils that promote prostate and bone cancer, coloring that could be cancerous, nasty preservatives, heart disease promoting transfat, stabilizer causing intestinal distress, and oh boy – natural flavor that comes from who knows what.


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Quinoa Tabbouleh Salad

Today will be the 4th time I’ve made this salad in 1 and half weeks.

I think it’s because I’ve become absolutely addicted to the way I feel after I eat it – my energy soars, my appetite is fulfilled and I feel light, beautiful and radiant.

I never knew food could have such an impact on my mind and body before I started basing my diet on the most nutrient dense foods on the planet. This is what happens when you realize that food is medicine. And this salad is exactly that.

Parsley is the key ingredient that I feel so many people just don’t eat enough of. It’s usually pawned off as a garnish that gets brushed aside, getting totally neglected. When I buy a few bunches of parsley at the store, I almost always get a – “what are you going to do with all that?”

Parsley is just magical I tell ya – the benefits of juicing it and eating it cannot be taken for granted. Parsley inhibits tumor formation, attacks free radicals in your body that cause aging, is a strong anti-inflammatory, improves digestion, gives you fresh breath, balances hormones, and literally cleanses your blood to keep you safe from the environmental toxins that enter your body.

You can feel the magical properties of parsley in no time – This recipe is incredibly easy and takes less than 18 mins to make.

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Pistachio Almond Biscotti – Using Nut Milk Pulp

I really hope you’ve been saving your nut pulp from all that homemade nut milk you’ve been making. I couldn’t think of a better way to use all it other than making biscotti. It’s the perfect accompaniment for the pistachio milk lattes I’ve been enjoying on the weekends lately.

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The pure beauty of this recipe is that any nut pulp can be used. When I make almond milk next I plan to reverse the recipe by using almond pulp and whole toasted pistachios instead. The options are really endless. You could even add dried fruit! I might try chopped figs next time too – Mmmmm.
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