You know how alcohol is an acquired taste? There is usually something a little bitter (like tannins) or pungent in these beverages that we come to anticipate. When finding alcohol alternatives, I like to experiment with combinations of flavors that I might not exactly love at first sight – but I acquire a taste for it. This makes it more satisfying to me than just replacing my wine with a glass of juice. I still want that distinct taste that makes me sip it, slow down, and relax. Here is one combination that I enjoy. And in the spirit of CARE, the herbs are also therapeutic to the digestive system. This beverage supports your native strains of bacteria rather than stress them (as alcohol does).
One morning while at a coffee shop, when I ordered one of those paper cups of muesli to which the barista just added water to, I realized my Flax Almond Fiber Mix could be used in the same way – with lower cost and even more nutrition! The fiber and balance of these bowls make them incredibly satiating and effective at keeping blood sugar regulated (equals feeling full and comfortable in-between meals!). They work great for fast breakfasts, on-the-go lunches, or dry staples for camping or keeping at your desk at work. I hope you find them as convenient as I have!
I love turning ingredient labels into recipes so played with this one – adding edamame for more protein and came up with the following adaptation of this salad. The smell is absolutely intoxicating as you make this salad. I haven’t tried the store’s version of it to see how close I am to the original in taste, but I think that’s OK.
This is another take on the popular CARE Orange and Grape Chicken Salad. With this version, I want to show you how easy it is to create a completely new taste with just a few substitutions. In this case, I change out oranges to take advantage of now in-season blueberries. I also switch to a low-fat mayo allowing me to add extra nutrition and crunch with the addition of walnuts.
Cancer-causing Heterocyclic Amines (HCA) form when meats and animal products (not fruits or vegetables) are heated at high temps that result in browning and charring (the “desired” crispiness of grilling).