I'd rather give up
sugar than cheese.
Not exact matches
While we've come to think of the iconic PB&J as a convenient, healthy alternative to a sandwich made with lean meats or veggies, a classic peanut butter and jelly sandwich packs more
sugar and calories
than the standard turkey and
cheese or hummus sandwich — and has less protein, a key muscle - building ingredient that also helps keep you feeling full until your next meal.
Ingredients: Fine durum flour, olive oil, tofutti better
than ricotta
cheese ® (water, expeller blend of natural oils: palm fruit, soybean and olive, non-gmo (tofu, soy protein), maltodextrin, dairy free
cheese cultures, dairy free romano
cheese, vegetable lactic acid, natural blend of gums: locust bean, guar, cellulose, xanthan and carrageenan, brown rice, agar agar, gum arabic, organic apple cider vinegar, garlic powder, onion powder, white pepper, tomato flavor, oregano, organic
sugar, vegetable mono and diglycerides, citric acid, sea salt.)
Ingredients you won't find here are refined
sugars, butters / margarine (other
than nut / seed butters), packaged
cheeses or faux meats.
Since the filing was a little bit soft from the vegan cream
cheese (it's oozier at room temp
than regular cream
cheese), I added a heaping tablespoon more peanut butter and a little more
than a cup more powdered
sugar and that did the trick for me!
Ingredients 2 1/4 cups all - purpose flour 1/2 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon salt 1 1/2 cups granulated
sugar, plus an additional 1/2 cup for rolling 2 ounces cream
cheese, softened 6 tablespoons unsalted butter, melted 1/3 cup vegetable oil 1 large egg 1 tablespoon whole milk 1 teaspoon lemon oil (if you can't find lemon oil, try using 1 tablespoon of finely grated lemon zest) 1 teaspoons vanilla extract (I used less vanilla extract
than the original recipe so it wouldn't compete with the lemon oil.)
Cheesecake Layer 8 ounces Tofutti Better
Than Cream
Cheese 12 ounces light firm (or extra-firm) silken tofu 1/2 cup agave nectar (or
sugar) 2 tablespoons cornstarch 1-1/2 tablespoons lemon juice 1/2 teaspoon vanilla
1/2 container Tofutti Better
than Cream
Cheese 2 cups powdered
sugar 2 tablespoons Earth Balance or other non-dairy margarine
I chose to follow The Primal Blueprint style of eating rather
than the full on Paleo Diet because the Primal lifestyle is a bit less restrictive on dairy (raw milk
cheeses, greek yogurt, heavy cream) and natural sweeteners (stevia, palm
sugar, honey).
I came across Elana's food blog several years ago when I was searching for a recipe for Cream
Cheese Frosting using agave nectar rather
than refined
sugar... BINGO, her recipe was perfect and over the years I have used her site as a great reference for gluten and refined
sugar - free recipes.
1 12.3 - ounce package extra firm, light silken tofu 1 8 - ounce package Tofutti Better
than Cream
Cheese 3/4 cup
sugar 1/2 cup Silk Nog (or other vegan «eggnog») 2 tablespoons brandy or rum 1/2 teaspoon nutmeg 3 tablespoons cornstarch 1 prepared graham cracker crust
Since cashews have a natural sweetness, a cashew cheesecake would use less
sugar than the cream
cheese version.
* 1/2 of a container Tofutti Better
Than Cream
Cheese * 1/4 cup soy margarine (I used Earth Balance) * 1 cup powdered
sugar * 1/2 tsp vanilla extract * 1 tsp lemon juice
If you've got flour,
sugar, butter, cream
cheese, and cream in the house, you, too, can have delicious scones in less
than 30 minutes.
They had processed high -
sugar breakfast cereals (heaven forbid they should actually cook some oatmeal), gallons of fresh milk (because powdered is «icky» and they won't eat it),
cheese (that was a luxury we couldn't afford), frozen convenience foods, juice (which is much less healthy
than fruit and expensive relative to nutrients), and soda, candy, donuts, cookies, cracker, ice cream and other treats we couldn't possibly afford.
What to eat instead: One stick of string
cheese has less
sugar than yogurt and won't overload you with calories.
Spoon 1 tablespoon low -
sugar apricot preserves into each of 4 glasses; top each with a little less
than 1/4 cup goat
cheese mixture and 2 gingersnaps, crushed.
I milk my own Jersey, eat my own eggs and meat beef, chicken goat; grow many of my own veggies year round, eat lots of cream and butter, the fat on my meat, bone broth; within the last year have given up vegetable oils except olive; gluten free for 2 years; very little organic cane
sugar say less
than 2 - 3 T. daily, many days none; wine and
cheese of my own making, mostly my own and daily; milk and / or water kefir daily; work at home is my exercise along with stretching; 90 % organix in everything.
drink water, light lemonade, or the fuse unsweeted tea, the green tea is loaded with
sugar and fake «antioxidents», do nt get
cheese, and go light on the sauce, the baked bags of chips have 1/3 less chips in them
than the normal bag of classic lays, go figure less calories, get apples instead of chips and cookies all together, get wheat bread as the
cheese breads add on close to 100 calories per footlong..
These beauties are less
than 250 calories with 16 - 23 grams of protein each, depending whether you choose the
sugar free buttercream frosting or the cream
cheese protein frosting.
In a recent study from Denmark involving nearly 6,000 men and women between 30 - 60 years of age, better regulation of blood
sugar levels was associated with moderate intake of
cheese (a little less
than 1 ounce per day).
Another measure dictates that individually sold snacks, excluding items such as vegetables, nuts, and packaged
cheese, may derive no more
than 35 percent of their calories from fat;
sugar content and portion size also are limited.
«He'll fatten her up with
cheese and
sugar, and then she'll have bigger breasts and a rounder belly
than all of us!»
The resulting
cheese depends on a number of factors including the balance of fat, protein and milk
sugars in the milk which varies by animal (e.g. sheep milk is about 9 % fat and 5 % protein, whereas cow's milk has about 4 % fat and 3 % protein), the bacteria used, how the curds are processed, how long the
cheese is kept before eating and how much water is left in the
cheese (soft
cheese contains over 45 % water, hard / semi-hard
cheeses contain 30 - 45 % water, and dry hard
cheeses such as Parmesan have less
than 30 % moisture content).