Category Archives: Healthy

May Love With Food Box

I’m excited about May’s Love With Food box.


There are key lime cookies from J&M, sweet potato chips from One Potato Two Potato, Revolution herbal teas, tarallino from Terre Di Puglia, sea salt caramels from Le Caramel, tropical peach drink mix from Flavorz Organic, Giddy Up & Go granola, and flavored sea salts from The Spice Lab.  These are all things I enjoy.


March Love With Food

Here’s the March Love With Food box.  The theme is Flavors of the World.


It includes some yummy sea salt and vinegar cassava chips by Wai Lana in Hawaii and delicious chai spice macaroons by Emmy’s Organics.  I haven’t gotten to everything in the box, but it all sounds good.  We’re already fans of Walker’s shortbread, so that was quickly dunked in tea.


Creamy Greek Pasta Salad

I made this Creamy Pasta Salad with Greek Yogurt Feta Dressing from Collecting Memories.  It is really good.  I mixed everything together and didn’t use a food processor for the dressing.  I didn’t use garlic cloves, red onion or greens.  Instead, I added chopped cucumber and more black olives.  I also used garden pasta instead of ditalini.  I would recommend using less garlic powder, say 1 teaspoon.


Asparagus Chips

Yes, you read that right.  Asparagus chips.  I recently made roasted brussels sprouts and loved them.  I thought, why not make roasted asparagus.  The asparagus came out so crispy and delicious, I called them asparagus chips.  They are easy to make.  Just wash and snip tough ends off asparagus spears.  Lightly coat with olive oil and sea salt.  Spread on a cookie sheet (I line the cookie sheet with aluminum foil for easy clean up).  Bake 400 degrees for about 40 minutes, and yum!  (I roast the brussels sprouts the same way.)  It’s OK if they get dark, as that is when they are super crispy.


February Love With Food Box


I got my February Love With Food box.  This box came with a fun, heart-shaped food clip.  I liked the Beanitos tortilla chips made from beans.  I’m not a big fan of chips, but I like the idea of eating chips that have protein when I do eat them.  I also liked the Mario snack olives.  This is a great idea for traveling and bringing to work.  I’m all about healthy low carb snacks.  I was happy that the Back to Nature graham cookies don’t have soy.  I can’t seem to find a graham cracker that doesn’t have soy.  And who can resist Emily’s chocolate-covered blueberries?  Everything is this box is enticing!


Cool Ranch Roasted Chickpeas

I recently made these cool ranch roasted chick peas from Vegan Yack Attack.  I’d never had roasted chickpeas and wanted to try them.  Well, these are an addictive snack.  I did not add nutritional yeast or onion powder, and I didn’t use fresh chives but dried ones.  But this has got me wanting to experiment with other herbs/spices on chickpeas.  They are really great!


In addition, the dressing is great to make a chickpea salad, which I did instead of roasting some of the chickpeas, adding some tomatoes.


January 2014 Love With Food Box

For those of you who get Love With Food, you probably already know the January 2014 box was a little late.  But it was chock full of goodies.


I’m already a fan of Blue Diamond almond snack packs.  I’m trying to avoid soy as much as possible, so if soy was in any of these products, I gave them away.  I did try the Lovely superfood chews.  They are like an organic version of Starburst.  The first one I tried was really yummy with a burst of sweet fruit flavor.  The other two were a little too herbal for me.


Honey-Glazed Sesame Almonds


I’m a fan of these Sahale almonds with cranberries, honey, sesame seeds and sea salt, so when I saw the recipe for honey-glazed sesame almonds on Oh Sweet Paleo, I had to try them.  These are a delicious and easy-to-make snack!

African Peanut Stew

I finally made this African peanut stew from Spabettie.  This dish was amazing and is definitely going to become part of the regular dinner rotation.  It’s a great vegetarian dish that uses peanut butter for protein.  In mine, I didn’t use a red or habanero pepper.  (I don’t like hot/spicy food.)  I used olive oil instead of butter and water instead of stock.  I also used 1 cup of peanut butter instead of the tahini.  I added a can of corn and a can of Italian green beans as well as some crushed red pepper.  This was delicious served over couscous.


Soy in Our Food

It’s come to my attention recently that soy is in just about every product we eat.  My guess is that soybean oil was substituted for other oils that had trans fats.  Soy flour is used as a textured vegetable protein.  Soy lecithin is used as an emulsifier, keeping oil and water in food from separating.  But if you take a look in your cabinet, you will see soybean oil, soy lecithin or soy flour in just about every product on the shelf.  Soy is also hidden under other terms like vegetable oil.  Many purport soy to be a health food because the cancer rate of some cancers among Asians is lower.  However, Asians eat it in its fermented state, as miso, tempeh, natto and some soy sauce.  There are a number of things that unfermented soy can do to your body.  Some people have soy allergies, but I’m not even talking about that.  I’m particularly interested in the negative effects on women’s bodies.  For example, eating excess soy stimulates production of estrogen that can lead to the growth of uterine fibroids.

Why is there soy in our food?  Because it is easy to produce, i.e., cheap.  A cheap way to feed the masses, and it can be used in many ways.  (I always find the argument against obesity to be interesting.  Obesity-related diseases are such a huge cost so there’s a (discriminatory) war on “fat people”; however, the health effects from these food manipulations/additives are OK because it saves a ton of money for corporations [and corporations are immune from discrimination].)  In addition, more than 90% of the soybeans the United States grows are genetically modified.

So I went through my cabinet and these are the items that had soy in it:

can of tuna

can of herring

Hellmann’s mayonnaise

Odwalla superfood juice

sugar-free Icebreakers mints

sugar-free gum

Worcestershire sauce

chocolate chips for baking

Nabisco original graham crackers

Lipton soup secrets noodle soup and spring vegetable soup

Smucker’s sugar-free chocolate syrup and caramel

Campbell’s cream of mushroom soup

Progresso red clam sauce

So I went to the grocery store and randomly checked the labels of other foods:

Skippy peanut butter

jars of tomato/pasta sauce

Chef Boyardee pastas in the can

Campbell’s Spaghetti-Os

Progresso chicken noodle soup

Campbell’s beef gravy

Hormel chili

yellow cake mix

can of cake frosting

chocolate chip and Oreo cookies

Ritz crackers

salad dressings


Biscoff spread

rainbow sprinkles

canned biscuits


(Basically, anything with chocolate will have soy lecithin in it because you need lecithin to make chocolate; however, lecithin can come from other sources.  [According to the same article, soy lecithin has trace amounts of soy so it doesn’t affect those with soy allergies.])

So how does one stay away from soy?  By eating whole foods, ones that are not packaged with soybean oil, soy flour or soy lecithin?  How about by eating fish?  Well, think twice about that.  Farm-raised fish feed contains soy.  What about chicken?  Chicken feed is made from soy.  What about eating fruits and vegetables?  Possibly, but even the wax they use on vegetables can contain soy.

It may be argued that trace amounts of soy are in each of these products, but then taken together, at every meal you eat, how much soy are we getting every day and what is it doing to us?