What on Earth Is That? : Five things we never expected to see in our pantry

In previous attempts to lose weight, we often focused on net calorie & fat intake.Ā  We’ve used Weight Watchers before with some success, but one of the struggles is that if you’re not disciplined, it is entirely possible to cheat the system. You technically could have several Twinkies and stay within your daily Points or eat fruits and have those count ‘against’ you. While WW has improved their program in the recent past to make it more well-rounded and healthy, the ultimate responsibility lies with us to make wise choices of what we put in our body. (Is there ever good reason to eat several Twinkies? Or even one?)

So as we endeavor to make wise choices, we are finding our shopping habits even change and we’re considering the ingredients of our ingredients – things we can and can’t pronounce, and the net impact on our health.Ā  Here are five things we never expected to see in our house, perhaps because they seemed weird, perhaps because I didn’t even know what they were!

  • Ground Flaxseed: What is this stuff anyway? A pretty simple summary can be found on WebMD, but here’s the gist: three primary ingredients within Flaxseed: Omega-3 essential fatty acids (good for your heart), Lignans (antioxidants, helps remove the bad stuff in your system), and Fiber (keep things running the way they’re supposed to). We’ve got a whole box of this stuff now, which is finding its way into a few recipes here and there.

 

  • Almond Milk: Only weird people don’t buy regular milk, right? Cow’s milk is real milk, right? Well, maybe not. We flirted with going organic for our milk supply a couple years ago and our rate of consumption compared to the cost was just out of our reach. Some day that traditional dairy really isn’t all that good for the human body. We haven’t done enough research or jumped completely on to that line of thinking yet, but have at least started checking out the options. Something about drinking soy milk seems like drinking grass, but we did discover almond milk. This has fewer calories than ‘regular’ (cow) milk, more calcium and turns out, it tastes really good too. We haven’t pulled regular milk out of the fridge altogether, but as a treat and alternative are going with almond milk from time to time. (One of my favorites is using it with granola for a morning breakfast — adds some great flavor.)

 

  • Eggplant: Is it egg? Or is it vegetable? (Okay, okay; bad joke.) I’ve honestly never had this before (at least not on purpose) and stumbled upon a recipe that called for it. No problems! Relatively bland on taste, but made a great healthy additive to a pasta dish we whipped up. The point on this line isn’t so much the eggplant, but the fact that our produce intake has spiked significantly in the past few weeks. Buying what’s seasonal and what’s on sale can provide both healthy meal options as well as very healthy snack options (grab some carrots instead of chips).

 

  • Whole Wheat Flour: Flour is flour, right? Well, maybe not. Without getting into the full details of what makes white flour what it is (you can read an excellent summary from Mayo Clinic here), suffice it to say that the process that gives white flour its nice fluffy texture and couple-year shelf life is exactly the process that pulls out all the healthy stuff in the original grain. Here again, have we banned white flour from hanging out in our pantry? No. But when the option allows, we’re shifting our energy to whole wheat.

 

  • Whole Grain Breads: Piggyback on the issue of whole wheat flour and the same is true for breads. Once you process the heck out of something much of its health benefits get flushed out of the factory into the local river. (Does that mean the fish are actually getting all our nutrients along with the manufacturing toxins?) There’s nothing like a PB&J or grilled cheese sandwich on the good ole’ Wonder Bread I grew up with. But when push comes to shove, you realize that “Wonder” meant more for the profit of Hostess (yes, the Twinkie people) than it does for the wonder of your healthy body. We’re buying whole grain breads now and, after a few weeks, not only do you get used to the new tastes, you start to prefer them.

You may be wondering how our toddler is faring the shift in our ingredients. Now that this post is pushing 800 words, I’m lucky if you’ve even made it this far, so I’ll save that topic for a future post. The short answer: no problems.

What are some other healthy ingredients you have in your fridge or pantry?

 

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6 responses to this post.

  1. Posted by Jess on January 23, 2012 at 9:03 am

    So happy to see these items in your pantry. šŸ™‚ Keep it going!

    Reply

  2. organic agave nectar…We use it on Greek yogurt and in teas!

    Reply

  3. Hey Kevin and Robyn! Andrew and I have gone completely white flour free…even in baking. We use Bob’s Red Mill Stone Ground Whole Grain PASTRY Flour! (That’s a mouthful…) The pastry flour is just a really fine grind. Andrew bakes cakes and other pastries that require that fluffier texture. It’s pretty close, actually, so we don’t have to resort to the processed flours for baked goods. It also has a wicked pancake recipe that utilizes yogurt instead of oil on the bag. We like that one a lot, especially when we don’t have the Bob’s pancake mixes on hand. šŸ˜€

    I’m really loving your blog, and it’s been really encouraging for me to get back on the wagon after falling off during wedding madness. Thanks for doing it!

    Reply

    • Posted by kevin_white on January 23, 2012 at 12:06 pm

      Thanks, Hannah! Definitely going to check that out.

      Me LOVE pancakes…so this is good to know, as well. Rock on. Thanks!

      Thanks for the encouragement, too. Glad to know this is helping. We’ve done the yoyo thing with exercise and nutrition before but have always landed on mediocrity. We’re committed to better this time and hope the blog serves as part accountability for us and help for others along the way. šŸ™‚

      Reply

  4. Posted by Tracy on January 23, 2012 at 1:14 pm

    Agave nectar for use in my coffee/teas as sweetner, stevia instead of sugar, coconut milk to mix it up with almond milk and peanut oil.

    So proud of you two and happy to see the new items in your pantry…Parker and ryann have both adjusted really well to the “healthy” eating and live whole wheat bread and rice as well!

    Reply

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