The newly released study found that nearly three percent of Americans – about 7.5 million people – have a potentially life-threatening allergy to dairy, eggs, shellfish, and the most common allergen: peanuts. About 1.5 percent in the study tested highly positive for the antibodies, which are proteins made when faced with what the body sees as an allergen. Next up was shrimp, at one percent of the people in the study. (more…)
I love almond milk, and while I’ve been a devotee of Blue Diamond’s unsweetened vanilla almond milk, Whole Foods’ new refrigerated line of soy and almond milks are giving my usual stand-by some stealth competition.
Made from flavorful American-grown organic almonds, the new 365 Organic Everyday Value Almond milk is the first-ever private label organic refrigerated almond milk. (There is also a shelf-stable version, if you prefer.) Naturally free of saturated fat and cholesterol, Whole Foods Market’s Almond milk contains as much calcium and Vitamin D as dairy milk and is an excellent source of Vitamin E. The new line boasts a fresh, rich taste that comes in Original, Vanilla and Unsweetened flavors. (more…)
I love cottage cheese. It’s one of those Super Foods that’s always in my fridge. Eaten plain, mixed with fresh fruit, combined with salsa, swirled with honey or fruit preserves, or added to pancake batter, I swear by the versatility and nutritional power of this amazing dairy source.
As a self-proclaimed cottage cheese connoisseur, I have tested numerous varieties, usually opting for the low-fat version. Last year, I was visiting the East Coast and came across Friendship Dairies’ Whipped Cottage Cheese. Curious, I bought a container. And upon my first bite, I knew I was breaking new ground in my relationship with this curdled protein powerhouse. (more…)
This article is brought to you by our Biggest Loser newsletter sponsors – The Biggest Loser Resort at Fitness Ridge. Guest Blogger Emily Fonnesbeck RD,CD is the Registered Dietitian for the Biggest Loser Resort.
If you have visited the spa, you know that we don’t serve cow’s milk. Instead, we use alternatives such as rice milk, almond milk and soy milk. I get a lot of questions about the difference between these milks such as protein and sugar content, the benefits of each and which would be the best choice. They are all very different, with their own pros and cons. The key is to find which is best for YOU. (more…)
For those of you who are a fan of Oprah, I certainly was intrigued by a recipe featured by famous chef Rachael Ray, termed “You won’t be single for long” vodka cream sauce. Not only because of the famous chef association but the title of the dish as well. With Valentine’s Day tomorrow I wanted to bring this recipe to the attention of all our readers. Whether you are single or attached this recipe is for you and I provide my own spin on it to allow eaters of dairy and non-dairy to indulge.
Of course my first thought as a person that has a food allergy to cow’s mik was, “cream, that’s not something I’m going to be able to try.” Most times when I see “cream sauce” on menus I go running for the hills. But I am also not the type to give up that easily, so I ventured to Oprah.com to review the recipe details, which can be found here: You won’t be single for long vodka cream sauce.
Listed within the ingredients: ½ cup of heavy cream and 1 tablespoon butter. I immediately went to my fridge and started looking through all the staples I keep on hand for myself so I don’t have to feel deprived that I can’t always enjoy the same goodies that others can. One of my favorite alternatives for butter is a product called Earth Balance buttery spread; I saw Alicia Silverstone using it as well during a segment talking about her diet – the Kind Diet. It has the same consistency as butter with a very mild taste; I use it for all my cooking needs. (more…)