Review of Van's Gluten Free Original Waffles

Review of Van's Gluten Free Original Waffles

Let me be clear that I did not buy this because it is gluten free. I don't like this gluten free hype (I'll rant about that on another post). My advice is that if you want to go "free" of something, go sugar free. It will change your life. It has completely changed mine.

Back to the waffles, I bought them because they don't have sugar (in the "original" flavour).

This is actually the only frozen waffle I've seen so far that doesn't have sugar (or it's euphemisms like "cane juice"). So kudos to Van's for making something that is really healthy instead of just cashing in on the gluten free hype.

The waffle tastes great and is not too sweet (it is sweetened with fruit juice).
It heats up quickly straight from frozen, which is great when you are starving and have a busy morning ahead.

The directions in the package are right: you need to heat them up on a very low setting (on a toaster) two times in order to make them completely crispy. However, it tastes great even when not completely crispy (so if you're in a hurry you can just heat it once).

It stays firm either way, unlike most other gluten free foods I've tried that tend to be very crumbly.

I had them with 1/2 cup of raspberries on the side, and a mug of soymilk. A great healthy and delicious breakfast, that takes care of 1 serving of fruit, 1 of dairy alternative and 1(?) of carbs.

I'll definitely buy the waffles again.

Review of Kettle Brand's Real Sliced Potatoes

Review of Kettle Brand's Real Sliced Potatoes - Sea Salt

Wow! I haven't had chips that taste so real in a long time!
I think part of the reason is because it's not loaded with spices like most chips, so you can actually taste the potatoes.
It's not loaded with salt like most chips either.
You can see the potato skin still on the chips too, so you know they are real.
The list of ingredients is short and pronounceable (potatoes, oil, salt) - just the way I like it.
Bonus for having them certified GMO free.
The only improvement I would recommend would be using organic potatoes.

Also, there is a great story on the package about the company culture and what they stand for. It's written by an employee who's been with them since their second year (the company was founded in 1982!) And it even lists his email. It shows they are genuine and don't mind if people contact them with questions.
This is the kind of company I want to buy from (and would love to work for too!)

Easy Healthy Halloween treat

This was the easiest treat I've ever made!
It's delicious, healthy and also very affordable (tip: leave your Halloween shopping to the last minute and you can get some really good deals at Michael's)

What you will need:
- Small plastic treat bags
- Colour bands
- Halloween themed silicone baking moulds
- Ingredients listed here

Instructions:
1) Make the brownies as explained here
2) Put them on the silicone moulds and place in the fridge for several hours, overnight is better
3) When done, remove from the fridge and pop the brownies from the mould over a plate.
Pop the stem first so that it doesn't brake off from the pumpkin. If it does, just gently push it back onto it.
4) Place each pumpkin in a treat bag, making sure they are upright.
5) Finish with the colour band (I would recommend orange to contrast with the dark colour of the brownies). Just 3-4 twists is fine. Twist it just a bit above the pumpkin stem so that it doesn't look squished inside the bag.

Review of Nakd Raw Fruit & Nut Bar - Orange

This bar is awesome!

Before looking at the ingredients, I saw the words "no added sugar". Bingo!

It took me a few seconds to understand that the list of ingredients was just the 5 words on the back of the package. As soon as I read them (dates, cashews, raisins, cocoa and natural flavouring), I knew it was the kind of bar I look for (basically anything without refined sugar).

When I took the first bite - oh my God! - it tastes amazing! I love it when I find something that tastes awesome and has no refined sugar.

The Nakd bar is a winner!

You Will Never Eat Hellmann's Again

Image from Healthy Foodie

I found this Healthy Mayo recipe online and I just loved it!
I had stopped eating mayo years ago because the industrialized one (Hellmann's) is so fat and full of chemical products that my body couldn't take it. So I tried this recipe and fell in love with mayo again.

I have made a few changes to the original recipe, to make it lighter (in terms of oil and salt):

• 1 large egg
• 1 tsp of lemon juice (I just use the bottled one)
• 2/3 cup extra light tasting olive oil

Put the olive oil in the hand blender's jar, then the egg. Wait until the egg settles in the bottom. Add the lemon juice and blend until it has the consistency of mayo.

You can keep this in the fridge for about a week.

IMPORTANT: as explained on the Healthy Foodie's website, you must use a jar that is very narrow. I have tried with a wider jar and it comes out too runny.

Healthy Spring Pancake Breakfast

For the pancakes:
(This is a variation of Mark Bittman's "Every day pancakes" from the book "How to Cook Everything")

• 2 cups whole wheat flour
• 2 tsp baking powder
• 1 1/2 tsp salt
• 2 eggs
• 1 1/2 cups of almond milk
• 2 tbsp of melted coconut oil

For the frying pan:

• 2-4 tsp grape seed oil (you might need more depending on how unsticky your pan is)

To eat with the pancakes:

• 2 tsp of 100% pure maple syrup
• 1 cup strawberries

Instructions:

1. Mix dry ingredients and wet ingredients separately, then combine. Because we are using whole wheat flour, the mixture will be thicker than regular pancakes. It's OK if there are lumps, just make sure the batter is completely moist.
2. Put about 1-2 tsp grape seed oil in the frying pan and keep it in medium low heat.  
3. Wait until you can feel it warm by putting your hand 5cm (2 in) over the frying pan - unless the oil is already splattering. If it is, don't put your hand anywhere close to the pan! The oil is warm enough already, and you might get burned. Turn the heat down before pouring the pancake.
4. Pour enough batter to make a circle as wide as the palm of your hand.
5. When the bottom is hard enough that you can grab it with a spatula, quickly flip the pancake.
6. The top (now bottom) will be done much faster than the other one. 
7. Repat steps 2-6 to make the second pancake.
8.  Save the leftover batter for another day (I usually freeze it without any problem).
9. Serve the pancakes with the maple syrup and the strawberries.

This recipe yields:
(not counting the frozen batter)

• 2 servings of carbs
• 2 servings of fruit

Colourful multi-grain rice

- 4 tbsp of multi grain rice (previously cooked)
- 6 tbsp of red kidney beans (previously cooked or canned)
- 1/2 cup of green beans (raw)
- 1/2 cup of corn (canned or frozen)

1) Put the green beans in a small microwavable dish with lid and microwave for 1min (or however long it takes to make them look cooked)
2) If using frozen corn, use another microwavable dish with lid to steam them until done (same method as in 1)
3) Add the rice and beans in a bowl (the corn too if it's canned), and heat in the microwave for 1 min (or however long it takes to warm it in your microwave)
4) Add the green beans and mix.

This contains:
1 portion of carbs
1 portion of proteins
2 portions of vegetables