So….what’s got me so excited? It’s their latest consumer guide — literally one of the most comprehensive online food databases out there called Food Scores. Food Scores answers all those questions you have rumbling around in your head while grocery shopping….should I eat this? Is it healthy? Is this the best choice? Is this food clean?
Food Scores includes more than 80,000 food products by 1,500 brands and rates them on a scale of 1 to 10 (1 being the best) based on the BIG THREE factors:
Nutrition — including calories, saturated fat, trans fat, sugar, sodium, protein, fiber and fruit, vegetable and nut content
Ingredients — including the presence of key contaminants, pesticides, hormones and antibiotics, and the health implications of certain food additives
Processing – the extent to which a particular food has been processed. Scoring factors include modification of individual ingredients from whole foods and the number of artificial ingredients
The scoring reflects the amount of pesticides, food additives, contaminants, and antibiotics that are in the food, in addition to what is stated openly on the food label.
And it’s so simple to use. You can search by product, company, or food category. They also provide a “better alternative” if the food you wanted to eat might not be the best choice. I love the idea of the Food Score not only because it’s going to make grocery shopping a ton easier, but it will also force food companies to step up and make their food healthier!
I don’t know about you, but the Food Scores app is going to get a workout on my next grocery store trip!
Get your squash on with a hearty and delicious chipotle and ancho chili made with organic tempeh and butternut squash!
I love being able to eat the same meal as my husband. It’s a rare occurrence but when it happens, it’s pretty cool. In this particular case, I’m talking chipotle chili!
A simmering pot of tasty chili on the stove while watching the football game marks the beginning of fall in our house. Keep in mind I rarely watch the football game and I hardly ever get to eat the chili, but I still like the idea of it. The typical scenario for me is I’m cooking up a meaty chili for Hany while he’s watching the game. I end up watching him eat the chili while I eat a salad. The worst part about living with a meat-eater is cooking a meal and not being able to eat what you make. But not this time! This time I made a meat-free chili that any meat-eater would enjoy! I used crumbled up tempeh for the meaty part, two different kinds of beans, hominy, and diced butternut squash.
I’m kind of a spice junkie and chili pepper is one of my favorite go-to seasonings. For this recipe I used a combination of chili powders (including chipotle and ancho chili), turmeric and cumin. I garnished with scallions, chopped cilantro and Cabot’s Legacy Collection cheddar cheese. So good! The perfect mix of flavors and a lovely lunch on a sunny fall afternoon.
Chipotle Chili with Tempeh and Butternut Squash Chili
1 package organic Tempeh, crumbled
1 Tbsp olive oil
1 Tbsp chili powder
2 Tbsp chipotle chili powder
1 Tbsp ancho chili powder
2 Tbsp cumin
1 Tbsp turmeric
1 Tbsp paprika
1 tsp salt
1 cup red bell pepper, diced
1 cup red onion, diced
1 cup butternut squash, diced
1 can kidney beans, drained
1 can pinto beans, drained
1 cup hominy
1 28 oz can diced tomatoes with juice
Couple of shakes liquid smoke
Diced scallions, chopped cilantro and shredded cheddar cheese, for topping (optional)
Heat oil in large dutch oven. Add onions, peppers and tempeh along with 1 Tbsp each of the chili powders, cumin, paprika and salt. Saute until vegetables are soft and tempeh is browned.
Once browned, add the butternut squash, beans,hominy, and canned tomatoes along with 1 Tbsp more of chipotle chili and the turmeric. Taste and season, as needed. Add the smoke, if using. Simmer on stove until butternut squash are tender. Serve topped with cheese, cilantro and scallions or whatever you love!
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