Bits and Bites

Fully realizing that not everyone has all this magical time to prepare everything from scratch ALL the time, Prevention Magazine has a little slide show based on what they think are the best packaged foods on the market. They TOTALLY left out Amy’s brand products and Nature’s Path and Eden Organics… BUT, some of their other stuff on there is good.

You may not be able to find all this stuff in Bermuda or Canada, BUT, the little write-ups will point you in the right direction of what to look for in the products that are available in your location. The morale of the story is: Read the labels, but I’d also ask that you consider what the foods have been packaged in (I am on my way to a full fight against BPA and PVC food packaging) and try to think about how stuff is made (i.e. how did they get those frozen veggies to look so clean and pretty – probably with some kind of chemical wash!). Also remember, this article may have been sponsored by the food companies, so it may not be expressly objective, but it still gives you good ideas on what to look for. Shredded Wheat cereal has been mentioned time and again in the materials I am reading as one of the best commercially prepared foods because it only has 1 ingredient.
Click HERE to see the article.

Some of my friends have commented that a whole foods lifestyle is great and all, but they can’t cook, and don’t want to follow recipes all the time. That’s fine – what matters is that you do buy sort of falls into the Whole Foods category. If you like chicken, opt for organic-vegetarian-grain fed free range/cage free no GMO/hormone/antibiotics chicken (locally bought of course!) to start with and go from there. It all starts at home and it all starts out small. Like I said in one of my earlier posts, you don’t have to go whole hog on this right off the bat. You can start by just making a better choice for cereal the next time. You don’t have to go and try all these new weird foods – like quinoa or tofu or anything, whole foods isn’t about that. I try that stuff for variety because when I get bored of food, I will invariably want to eat out, and when I eat out, I invariably make all the wrong choices (ALTHOUGH, I am so very proud of myself that I can no longer stomach eating factory farm meats, so I usually opt for a vegetarian choice or have some locally caught fish.)

I think we, as a society, forgot how to cook. We seriously did. And none of us are to blame, what with all the awesome commercially prepared stuff available out there, why bother? I mean, even *I* don’t cook every day, even though I LOVE cooking! I tend to save up all my cooking for 1day – or I sneak an Olive and Mushroom Pizza in there from Amy’s….or the Ravioli mmmm

Here’s a little slide show on Kitchen Tips – not necessarily to cut down on time, just to make the kitchen a more friendly place again. I think some people got scared of the kitchen after all these expert chefs on food Network started ‘plating’, deglazing, and making frou -frou sauces etc. I think we all forgot the ease and healthfulness of casseroles and stirfrys. And that not all meals have to be either these big elaborate events OR come from a pre-packaged commercially prepared box. Click HERE to see the article

And lastly, the biggest question people have been asking (aside for cost- which isn’t ever a question, it’s more of a statement like: “It’s too expensive for me to switch”) is: “What do you miss the most?” and my answer is truly “nothing much”. Because I seriously don’t miss much of eating non-whole food. If I want junk food, I make it myself (I am considering making myself some onion rings this weekend in fact) – and lord knows I LOVE to bake, sooooo I have been making way more cookies and cake lately (I am so excited that my Pumpkin Spice Cake works equally well with whole wheat flour! And those Almond Butter chocolate cookies are SINFULLY delicious and unfortunately-for-me VERY easy to make!)

There was a website I used to frequent called Top Secret Recipes for these cool recipes for commercially prepared stuff. They posted recipes for stuff like Cadbury Cream Eggs, Big Macs (I haven’t had a big mac in YEARS, and it’s all about the sauce! Oh, and the pickles), and Reece’s Peanut Butter cups (these were just a few of the recipes I used to use back in the day!) I revisited the site (I haven’t been on there in almost a decade – can you believe the internet has been around for over a decade?) and the guy now has books out, and you have to pay for a lot of the recipes etc. BUT – imagine if you could make a Whole Foods Big Mac? How awesome would that be? Some recipes are available for free, some you have to buy one of the books for, but some of the recipes can be purchased individually, which is a great idea if you ask me! (the Big Mac recipe is FREE). He has recipes from very well known national brands…like, I can make myself some Applebee’s Crispy Orange Chicken Bowl (which is the WORST chicken dish on their whole menu – I think it clocks in at 1700 calories, but it is soooooooo good!)

To summarize – no, I don’t miss anything because I have mastered Michael Pollan’s rule to make my own junk food expertly! 

More about BPA and other toxins

WOW…what a great article! I knew some of this stuff, but toxic couch cushions? Really??? That’s terrible!!! What gets me is that corporations continue to use these chemicals even though there have been studies stating how bad they can be! I mean, I’m the kind of person who, if I am not sure about something, I’d rather play it safe and wait and see…but I guess I am also not a money-hungry-anything-for-a-fast-buck kind of person either.

I am, however, an air freshener kind of person, and that, my friends, stops today. I have already stopped using perfume (that’s one thing I miss the MOST!).

Can we talk about BPA again? I am really kind of concerned that a lot of people don’t even know what that is, or that it’s in things other than water bottles. I think we really need to get the word out to people…I know that sounds kind of crazy - how do you just all of a sudden bring up “BPA” in a conversation? But I swear, an opportunity will come up and you will be able to say to someone that canned foods contain BPA and without getting all scientific, (I am the LAST person you want to talk about science stuff with because my brain and science do not mix!) you can just say that BPA is bad for you and has been proven to cause hormonal and neurological disorders in people – especially young people- like BABIES! BPA mimics estrogen, and unless you like being more effeminate (if you’re talking to a guy – who wants ‘moobs’?) or you like all this insane PMS madness (if you’re talking to a woman, or really, that one works for attached guys as well) then you should consider NOT buying products that may have been contaminated with BPA. Buy stuff in jars, frozen stuff, heck I think tetra-packs are pretty safe as well (I really need to look into that!)

I am also pretty concerned that cans and products that state they are BPA free STILL HAVE BPA IN THEM!

Today I read about another harmful plastics chemical called Phthalates – it gets in the way of testosterone…it even said that women with high levels of this crap in their systems may notice weird stuff going on with the genitals of their male babies! ACK! You know what this makes me think of (I can’t help myself!) deformed toads and frogs and how crap in the environment is wreaking them!

So…I have to go get some Pyrex containers to use for lunches now! Which sucks because I am moving back overseas soon, but I guess I will have to take them with me!
Also, I need to record the little numbers in the recycle symbol somewhere:

7 = BAD – BPA
3 = BAD - PVC – which contains this Phthalates junk
1= Single use - Recycle when you’re done using it the first time

or just skip ahead and use glass ALL THE TIME!

Recipe Exchange!

Here is the best whole food recipe I have come across so far! I got it from the new issue of Clean Eating magazine and it is to die for! MMMMMMMMMMM! And you should be proud of me that I actually remembered the recipe for these, because I actually forgot the magazine at home!!

Sooooo easy and soooooo quick! Although not so cheap! Holy Hannah! Lindos has Almond Butter that they’re charging $28.99 for! For a cup and a half of Almond Butter! Almost $30 for a cup and a half of smooshed up almonds! The same stuff that I got at home for $5.99! Sheesh!

(I got a $9.00 jar here, but I am going to have to cut back on these cookies for sure!)



Almond Butter Cookies



1 cup almond butter (well stirred)

¾ cup sucanat (I used unrefined demerara)

1 egg

½ tsp baking soda

¼ tsp sea salt

1oz bittersweet dark chocolate (70% cocoa) broken into bits



Preheat oven to 350 degrees. Put everything but the chocolate into a bowl and mix it up. Add the chocolate, and mix it in. drop in spoonfuls onto parchment lined cookie sheet. Bake for 10-12 minutes. Let cool on cookie sheet for 10 minutes, then let cool on rack for 15 minutes (they need to solidify) and ENJOY! Mmmmmmmmmmm!

I also came up with the best recipe of all time for my morning cereal! I am very pleased with myself! I am trying to cut hidden & refined sugar out of my food (ignore the fact that I just posted a yummy cookie recipe with sugar in it above), and breakfast cereals can be LOADED with them...so lately I have been eating oatmeal...not my favorite, but I haven't died from it yet. Alot of people at work have been eating oatmeal and singing it's praises (including lower cholesterol and lower blood pressure - but these are thankfully things that I do not have to worry about right now) but they also add either sugar or sweetner to their morning meals and I don't, which was making mine kinda boring. I tried adding banana at first, but they got all mushy in the hot cereal so I started to add chopped up dates, then raisins, but it was still so gooey (and I love crunch cereals so this has been a very hard tansition for me!)... I finally came up with the perfect mix! :) I took some flax seeds and ground them up in my coffee grinder, I started with about 1/2 cup of these and ended up with a cup of ground seeds - WOW! That's ok though because I love the taste of flax (I add the seeds to EVERYTHING!)! I added a whole bunch of old fashioned quick cooking oats and shook it up....it looks like a 2:1 ratio of oats to ground flax. Then I added a whole bunch of chopped dates (I buy mine in a 'block'. I used about 1/3 of that block) and a bunch of these "OMG I CANNOT BELIEVE RAISINS CAN ACTUALLY TASTE THIS GOOD" organic raisins (they're a specific type, and I totally forget the name of them, I'll have to get back to you on this!) and shook everything up in a container, and voila! So good and good for you breakfast cereal. AND IT IS NOT GOOEY ANYMORE! :) I attribute that to the flax :) YAY!

And speaking of hidden sugar in food, check out this issue of "Eat this, not that"

For lunch I am having Chicken a la King over brown basmati rice - holy crap you need to make this Chicken a la king recipe (again, from the latest issue of Clean Eating magazine, only it's for a wrap (which I had on Friday night for dinner) This recipe is SO AFFORDABLE! It serves 3-4 and it only uses 1 chicken breast! AWESOME! Mmmm I cannot wait til lunch (I feel like a little kid with a chocolate bar in my lunch box and I didn't even bring in a cookie!)

Just what is in your food part 2

So, I was having a discussion with someone yesterday about how I have to go and squeeze my lemons for the next morning...and they said - that's a lot of work, just buy lemon juice it's 100% real juice...

Let's prove a point. I had a bottle of Lemon Juice in my fridge - Realemon 100% Lemon Juice. The ingredients listed are: lemon juice from concentrate (water, concentrated lemon juice), sodium benzoate, sodium metabisulfate and sodium sulfite (preservatives), lemon oil.

That's 6 ingredients in something that really should only have 1. When I make my own lemon juice this is what I put in it: Fresh squeezed lemon juice (strained to remove the pits). That's 1 ingredient.

The sodium in the store bought stuff means that there's salt in there somewhere and although the nutrition label states that there is 0g and 0% sodium in a serving, the serving is only 1tsp, and I use at least 1 tbs. THERE IS SODIUM IN THIS PRODUCT - they list it in the ingredients! But it's not listed on the nutrition label!

In the states (and I'll have to find the article again) they are trying to force food makers to change their nutrition label 'serving sizes' to portions that people actually consume - therefore, changing all the nutritional information on the label to be more realistic...so you know how much crap you're actually consuming! Food makers can (and do!) manipulate their nutrition labels so that the information on them don't seem so bad...the next time you buy a sugary 'single serve' drink check the label - I bet that it says that there's more than 1 serving in that bottle (juice is the best example of this....who drinks half a cup of juice?)

This is why I am switching to whole foods...so that I KNOW what's on my plate (and therefore, what's going in my body) because *I* put it there!

Just what is in your food?

First, read THIS article.

How many ingredients do you think are in a Chicken McNugget?

a) 2 – chicken and breading

b) 3-4 there’s chicken and breading and spices and stuff

c) 27

The answer is going to make you faint – there are 27 ingredients in a lone chicken McNugget (and we’re not talking 2 ingredients plus 25 spices!) HOLY CRAP! 27 ingredients (according to the article up there)!

From McDonald’s website:

Chicken McNuggets®:
White boneless chicken, water, food starch-modified, salt, seasoning (autolyzed yeast extract, salt, wheat starch, natural flavoring (botanical source), safflower oil, dextrose, citric acid, rosemary), sodium phosphates, seasoning (canola oil, mono- and diglycerides, extractives of rosemary). Battered and breaded with: water, enriched flour (bleached wheat flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), yellow corn flour, food starch-modified, salt, leavening (baking soda, sodium acid pyrophosphate, sodium aluminum phosphate, monocalcium phosphate, calcium lactate), spices, wheat starch, whey, corn starch. Prepared in vegetable oil (Canola oil, corn oil, soybean oil, hydrogenated soybean oil with TBHQ and citric acid added to preserve freshness). Dimethylpolysiloxane added as an antifoaming agent.
CONTAINS: WHEAT AND MILK.

I am trying to figure out what ‘botanical source’ of ‘natural flavouring’ might be…

(Plus, let’s also remember that the ‘chicken’ they use are factory farm animals, sooooo it’s pumped full of antibiotics and genetically enhanced with hormones etc.)

When I made my chicken tenders, I used free-range no antibiotics or hormones added chicken breasts that I cut into strips, dipped in whole grain flour, then in a free-range organic egg, then coated in whole wheat breadcrumbs (from bread I made myself using all good ingredients) I added a bit of pepper to the breadcrumbs, and then I fried them up in pure canola oil and they were TASTY and YUMMY and HEALTHY and FILLING!

I am also sick to my stomach think about salami. And hey, I TOTALLY support using every little bit of any animal you need for food –lets do it, and if we can make it taste as good as salami – I am ALL for it….but it’s everything else that they do to it to get it here – lactic acid to make it bacteria proof…again, if a food doesn’t get moldy and breakdown and eventually get bad, then it is not food for me! BARF! (I am thinking about that experiment they did in Supersize me with McDonalds food – it never went bad!!!!!!!! BARF!)



And if the rumours are true and gum takes 7 years to get through your system – how long does all this other crap take???

Happy Sunday people!

Chicken tenders and a big fat salad (see the crunchy bean spouts? I also used Bragg's Vinaigrette and it is YUMMY!)

So, today is bread making day! Yippeee...fingers crossed it turns out the first time this time :)!

Those Spelt English Muffins are YUMMY! They are very dense so they are VERY filling (unlike regular english muffins, I find) Whole grain products really do fill you up way better than that other stuff!

I also got the new issue of Clean Eating magazine and I LOVE THIS MAG! I should have kept the other issues that I had bought before (I still have the one I talked about in this blog) The recipes are great plus they lead to great ideas to create your own stuff! This issue has a really yummy stir-fry on the cover, which, if I can find the whole wheat soba noodles, I will be making sometime this week!

I have to admit that last week, I was getting a little bored, so I did veer a bit. Plus I have been busy with other stuff (planning a move back to my home country!) so I don't always have time to cook. What I did the week before was make a whole chicken, then I cut it up and froze it in individual servings. I was also CRAVING chicken tenders (like give them to me now kind of craving!) And come to think of it, I was also craving french fries and fried food in general! I wonder what that means because my diet does NOT lack FAT...whatever...So, I remembered one of the Food Rules that Michael Pollan wrote about: Make your own junk food...soooo I made my own home fries (even though potatoes are off my particular list, one can only substitute other dense vegetables for so long!) I made falafels as a treat for Friday (high in protein and good to grab for a quick lunch throughout the week - plus I make a killer yogurt sauce to go with them! I forget what the Syrian name is for it, I think it's Labneh or maybe that's just the yoghurt part - I could be totally wrong, so ignore me on that) AND then yesterday, I made chicken tenders (with whole wheat flour!) So my fridge is stocked to the hilt with lunch choices next week! For me the key to this is CHOICE and organization. I get bored of the same thing day after day - even if it's for a week! So, I freeze stuff for later, but I only have a small freezer here - I am going to have to invest in a deep freeze when I settle in at home!

I also got a couple of Amy's frozen entrees just to mix it up a bit this week!

In any case, while my bread is rising, I am going through the new Clean Eating magazine again and I am very excited to report there is a whole article on Lentils :)
a whole bunch of pizza recipes (with 'from scratch' sauces!), a variation on that yummy chickpea chocolate cake that I talked about here before (using black beans this time!), ideas for salads (with a guide to the different types of lettuce and greens out there AND recipes for dressings galore!), and a yummy recipe for Almond Butter Chocolate Chip COOKIES! This recipe has no flour no dairy and is low in sugar - YUM! I am soooooo making these after my bread is done :) I have been a cookie monster lately (for oatmeal cookies even - who knew *I* would even like oatmeal cookies!)

I have to make my own chocolate chunks because I REFUSE to pay what they're asking for for the Organic chips here ($8.00-$15.00 for a BAG!)- plus I can't determine how highly refined cane juice is...sooo for now I am just going to make my own (people who know me know I am a bit of a baker and confectioner and a bit of a snob when it comes to chocolate!)

I am also starting to look into Amino Acids...the stuff I am reading tends to be very scientific and to me that is sooooooooooooo boring! Alll I got out of my research yesterday was that Tryptophan (sp?) is an amino acid, and I recognize that from turkey hype (even though it does not cause you to pass out after dinner!) Tryptophan is found in a whole bunch of foods that don't get the bad rap of turkey - it's found in high levels in CHOCOLATE and milk and eggs and cheese, and poultry. It's very good for you and helps stave off depression and insomnia (helllooooo I must be deficient in this particular amino acid even though I am a chocolate fiend and have been drinking way more milk lately!) In any case, I bough some salad dressing from the same company that I got that Liquid Amino spray from Bragg. Chock full of amino acids in there...plus it's pretty darn tasty...like Italian Vinaigrette!

For the last few weeks, I have skipped tea first thing in the morning (which replaced my beloved coffee) and opted instead for freshly squeezed lemon juice and hot water. It's supposed to aid digestion and help along the liver...well, I don't care what it does, it's a very fresh start to the day! I feel more awake when I drink that than I ever did with a cup o' java or tea! You should try it! (Don't put too much lemon in, or you'll have a very sour experience! I put 2 tbs of lemon juice per cup of boiling water...2 large lemons squeezed of their juice lasts me for 5-6 days!)



Falafels and yogurt sauce with tomatoes and spinach (I love fresh spinach!)

Couldn't have done it better myself!

Check out this "Clean Eating" slideshow from Prevention.com!

Let's talk about SPELT baby, let's talk about you 'n me, let's talk about all the good things & the bad things that we eat...let's talk about SPELT!!!

I'm not apologizing but I'm in a cheesy mood this morning :)

Mmmmmm cheese!

So, although tomorrow is bread making day, whilst shopping this morning I came across some organic english muffins made with SPELT...as an aside for all my North American peeps - I thought it hilarious when I found out that there is no such thing as "English Muffins" in ENGLAND...is this another marketing ploy by the evil corporations? We'll never know!

In any case - what the heck is SPELT?

Welllllll after a quick search of the internet, SPELT is related to common wheat, only it's BETTER because the husk of spelt is tougher, and therefore, retains way more of all the good stuff when it is wholly ground into flour for use. The good stuff includes a higher protein and fibre content...it is apparently way more nuttier in flavour than regular old wheat. In Germany, apparently, they literally eat the whole grain (dried) as a snack!

I bought the English muffins because I miss English muffins in general, and they are lower in calories and fat than regular bread (Usually! I didn't check this on these spelt creations) and to be honest, although the last few months have been very liberating without considering calories and fat etc. I think that I need to reign myself in a little bit ...I mean, I haven't gained any weight, but I haven't lost any either and with my exercise regime I probably should see a smidgen of difference no?

I am also going to look through my stuff to see if I have a recipe for English Muffins (now that I think of it, I have NEVER come across a recipe for English muffins in my life!) This is very timely because our cooking club mission next month is baked goods...I believe I am making bread (which, if you know me well, you know is pure SACRILEGE because when I am asked to bake something it is usually some huge elaborate confection usually of the cake variety!)

Change is good!

I subscribe to the “Eat this, not that” e-newsletter from Women’s Health Magazine and they offer sooooo many good tips and ideas etc. I love how they divulge the contents of common restaurant foods too – some of which are SHOCKING (Wow turkey and chicken wraps aren’t all that good for you overall, thanks mayonnaise!). I mean, my goal is to eat as much Whole food as I can get, but, sometimes I have to eat out (it’s a social thing after all) and I like knowing what the good choices are. The following is a great choice when at a Mexican restaurant (except I’d probably have it meatless, just because I keep thinking back to inhumane factory farms and can no longer stomach meat that came from there). Or, I can easily make this at home with all my better choices of food…then I can only add as much cilantro as *I* like (a little bit, not a lot!) and I have something to make with all the beans I am supposed to be eating…and who doesn’t like corn tacos?

I totally stole this (picture and everything)from HERE

I am also going to make this as soon as I can! (FYI- Corn tortillas have half the fat and a lot more protein than flour tortillas)

Tostadas

A tostada takes a crispy corn taco shell, irons it flat, and buries it beneath a heap of beans, meat, cheese, and salsa. Ordinarily that sort of pileup approach would lead to trouble, but with the tostada, the perimeter of the corn shell halts the expansion before it gets out of hand. That makes for an awesome lunch for about 300 calories.

Yesterday, I went to a lunch and learn at work about a program in Bermuda called “Healthy Harvest” and it was pretty interesting to find out about the Greenrock organization and their efforts to make Bermuda a more environmentally friendly island. The Healthy Harvest campaign is all about eating locally – there’s a great brochure HERE outlining Bermuda’s growing seasons and some really GREAT information on its site HERE. I have said this since the day my feet touched this rock – BERMUDA PRODUCE IS SOOOOO YUMMY!!!!!!!!! It seriously is way more tasty than the regular stuff. I will go so far as to extend that assumption to food locally produced in your neck of the woods. Like there is nothing yummier than Ontario peaches and cream corn helllooooo - NOTHING! Obviously, Bermuda’s growing seasons are different than those in Ontario (for example, bananas grow here year round but they don’t grow naturally in Ontario AT ALL) but it shouldn’t be hard to find information on what is locally produced in your area (remember those CSA’s I wrote about a bit ago? They’d be the ones who could give you info on that!)

I have cooking club today at work and I made this yummy cornmeal casserole! It was sooooo yummy that when it came out of the oven I tasted a bit as it was the first time I made it so I had to make sure I wasn't going to kill anyone at work - and it was SO GOOD, I had to make another one and keep the first :) It is pretty easy too...take a small onion and large stalk of celery, chop the hell out of them, cook in 1 tbs of butter until golden, add 1/2 cup of stone ground yellow cornmeal and mix it up, add 1/2 tsp of salt 1/2 tsp of sugar, pinch of pepper, mix it up, scald 2 cups of milk, then add it to the cornmeal mix and then cook over low heat until it thickens, cool, add 1 beaten egg, pour into a 1L casserole dish, bake at 350 for 35-40 minutes or until the top turns brown....mmmmmmmmmmmmmmmm so yummy! This Is from the Dieticians of Canada Cook Great food book…mmmmmmmmmmmm I cannot wait til lunch!



UPDATE: All the food was scrumptious at the cooking club meeting - but I have to say the lasagna soup was especially tasty!

Weighing in on Quinoa

Um...I have tried Quinoa...and, well, it's not my favorite thing on the planet...

Quinoa, for those of you who don't know, is a little seed...like as small as poppy seeds...you cook it to soften it, and well, it never really loses that seed like quality.

I have tried Quinoa many many many different ways...and yes, it is supposed to be this super dee duper food that people in South America eat in total abundance and it's soooooo healthy for you it's ridiculous....but, it's a bunch of seeds...I tried it as a warm breakfast cereal, I tried it in a salad (that Waldorf-esque salad), I have tried it plain, I tried it mixed in with soup...and there's a reason why Quinoa isn't on most restaurant menus...it's a bunch of teeny seeds...the flavour is pretty good (tastes like almonds to me, even though it's described as having just a 'nutty' flavour) it's the texture for me...it's not even like couscous...it gets all up in your mouth EVERYWHERE so you feel like you have to rinse after you're done!

I am going to give it a couple more chances in a couple of recipes...so I'll let you all know if I have changed my mind or not...other than that, maybe I need to look for Quinoa flour...or if I need pasta, then get the Quinoa pasta (not a big pasta kid tho')

In other news...this week I have to make soup for the cooking club at work. I am going to make something with lentils (because I think I love this legume now!). There's also a lunch and learn tomorrow about the benefits of eating locally! This is great!

I was also thinking alot about the cost difference of eating whole foods...and I am convinced that it totally balances itself out in the long run. I mean sure, some of the fruit and veg are more expensive (in my opinion, they seem to be lasting longer than the other crap so it makes it worth it - produce here is dead before you even get it home sometimes!) but I am starting to buy alot of raw ingredients to make my own stuff (like, lentils are $1.97 and whole oats for cereal are like $2.50 for a giant bag that will probably last for the whole month, whereas in comparison, a small box of cereal that lasts a week costs over $6.00) I should probably think about doing a shop comparison (I just don't want to scare the people who read this and don't live in Bermuda!).

I'm also hoping to make these lentil burgers that I found the recipe for in Clean Eating, and corn meal casserole... which sounds "interesting", but after looking at the ingredients, it looks pretty yummy, so we shall see!