I initially intended for this recipe to turn out as mini gingerbread cheesecakes, but – to be completely honest – I was too lazy to throw together a graham cracker crust. I briefly toyed around with the idea of making crustless cheesecakes, but it just wouldn’t be the same, now would it?
The question became: what to do with the neufchatel cream cheese, molasses, and gingerbread spices previously destined to become cheesecakes?
My mind eventually conjured an image of the Peanut Butter & Chocolate Chip Cheesecake Dip I made almost a year ago. The progression of thought then led me to the Trader Joe’s Cookie Butter that stares me in the face every day (it’s a miracle the jar isn’t empty yet).
Thus Gingerbread Cookie Dough Cheesecake Dip was born!
This lusciously creamy dip tastes exactly like what its name implies: a gingerbread cookie dough & cheesecake hybrid.
Molasses lends a robust sweetness that is complemented by the warm spices found in gingerbread; Trader Joe’s Cookie Butter gives an additional level of gingerbread-y flavor, and Greek yogurt lightens everything up while providing a thick creaminess.
If you’re wondering how best to serve devour this delicious dip (other than on a spoon) here are some ideas:
Name
Gingerbread Cookie Dough Cheesecake Dip Recipe
Cuisine
Dessert
Prep Time
15 minutes
Cooking Time
N/A (No baking required)
Total Time
15 minutes
Servings
10-12 servings
Yield
About 2 cups of dip
Ingredients
6 oz neufchatel (1/3-less-fat) cream cheese, at room temperature
3 Tbsp Trader Joe’s Cookie Butter
3 Tbsp unsulfured molasses
1/4 tsp pure vanilla extract
1/2 cup 0% plain Greek yogurt
pinch of salt
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1/8 tsp ground nutmeg
1/16 tsp (pinch) ground cloves
Directions
In the bowl of a stand mixer fitted with the paddle attachment, (or large bowl, using an electric hand-held mixer), cream the neufchatel, cookie butter, and molasses until smooth. Add in vanilla extract and yogurt; blend until smooth. Beat in the salt and spices until the mixture is well-combined and smooth, scraping down sides of bowl as needed.
Serve at room temperature. Store leftovers (if there are any) in the fridge.
I made a rookie mistake with the first batch of this rice pudding.
I guesstimated the appropriate flame strength on our gas stove, only to find that it wasn’t quite low enough to keep the milk from curdling. The milk solids separated from the liquid, resulting in an unsightly gloppy mess.
Not good.
Pudding-making 101: do not let the milk curdle! Stoves can be temperamental and can certainly differ from one to the other, so be sure to watch the pudding carefully while it is cooking.
I had envisioned the color of the finished pudding to be a more vibrant hue, but the muted lavender is probably more appetizing than a bright blue would be anyway. After all, we do eat with our eyes first!
I really love rice pudding. Regardless of the time of year, I find the chewy creaminess to be incredibly satisfying and comforting. I prefer this particular rice pudding cold, straight from the fridge.
If you’re looking for a crunchy textural addition, toss on some toasted sliced almond – they go superbly well with blueberries!
As with my other brown ricepuddings, I’ve been enjoying this blueberry version both as dessert and for breakfast. I bet it would be awesome topped with a drizzle of warmed peanut or almond butter… namely Vanilla Bean Coconut Peanut Butter!
Blueberry Brown Rice Pudding
Printer-Friendly Recipe
Yield: 8 servings
Ingredients:
2 cups water
1 cup short-grain brown rice, such as Lundberg Organic Brown Sweet Rice
2 Tbsp all-fruit blueberry preserves, such as St. Dalfour
Directions:
Combine water, rice, and salt in a medium-sized, heavy-bottomed pot. Bring to a boil, stir once, and cover. Reduce heat to low and simmer for about 30-35 minutes, or until most of the water is absorbed (rice will continue to cook in the milk mixture, so you want the rice slightly undercooked at this point).
Place rice in a bowl, and set aside.
Add milk, brown rice syrup, maple syrup, sugar, vanilla extract, and cinnamon to the pot. Bring to a simmer over medium heat, whisking often to prevent the milk from scorching. Once bubbles start forming on the top (but not to the point of bursting), reduce heat back down to low.
Stir in the cooked rice and blueberries. Cook over low heat, stirring frequently. Watch to make sure milk doesn’t curdle; the mixture should be steaming, but not bubbling. If a “skin” forms, just stir it back into the pudding. Simmer until the milk cooks down, the rice is creamy, and the blueberries have begun to burst, about 35-40 minutes. NOTE: It is especially important to tend to the pudding towards the end of the cooking time. Do not walk away from the stove, or your pudding will burn.
Transfer rice pudding to a large bowl, stir in the lemon juice and blueberry preserves, and let cool to room temperature. Pudding will continue to thicken as it cools. For best thickening results, refrigerate pudding until well-chilled.
Boston is known for a handful of delicious foods, many of which also happen to be rich and highly caloric:
Lobster Rolls. Boston Cream Pie. Boston Baked Beans.
New England Clam Chowder… served in a giant bread bowl, of course.
Here is my attempt to lighten the last in this list.
Name
New England Clam & Corn Chowder
Cuisine
American
Prep Time
20 minutes
Cooking Time
35 minutes
Total Time
55 minutes
Servings
6 servings
Yield
6 cups
Before I write anything else, let me write this: Please, PLEASE start with fresh clams if you are making chowder from scratch! We are lucky enough to have a plethora of seafood markets full of fresh offerings from the Atlantic here in Boston, but Whole Foods also sells fresh clams at a reasonable rate.
Ok, now that we’re on track with fresh clams, let’s get to the remaining ingredients.
Instead of heavy cream and whole milk, we’re using 1% milk and pureed corn for this chowder. Yep, pureed corn. Corn does not traditionally make an appearance in New England Clam Chowder, but it is vital to this lightened version of the classic soup; thus my addition of corn in the recipe title.
With the added benefit of a touch of sweetness, the pureed corn thickens the soup right up, whereas you’d be left with a sadly thin soup if you were to use only low fat milk.
Two other necessary ingredients are bacon and potatoes; preferably thickly cut applewood smoked and baby yukon gold, respectively.
It’s not mandatory, but oyster cracker are the perfect accompaniment to a steaming bowl of “chowda” (the classic Bostonian pronunciation).
I also like the aesthetic appeal of a few clam shells adorning the soup, but again, it’s not absolutely necessary.
Now that it actually feels like a New England winter, it’s time to load up on warm & comforting soup. With this recipe, you can do just that without consuming loads of calories and fat!
Ingredients (4 servings)
4 dozen little neck or cherry stone clams, scrubbed
4 thick slices applewood smoked bacon, cut into lardons (stack the bacon strips, cut width-wise into little rectangular pieces)
Please note that these nutritional values are approximate and can vary based on the specific ingredients and brands used.
Instructions
Place clams and 1 cup of water in a large saucepan set over high heat. Cover and cook for 6 minutes. Remove clams that have opened with a slotted spoon; reserve in a bowl. Cover saucepan and cook remaining clams until they have opened, about 2 minutes. Discard any unopened clams. Reserve liquid in saucepan.
Set a fine mesh sieve over a medium bowl. Pour the liquid from the saucepan through the sieve and reserve the collected clam juice. Discard any debris left in sieve. Wipe out the saucepan.
Remove the clam meat from their shells and coarsely chop. Keep shells for presentation or discard. Reserve chopped clams.
Set the wiped-out saucepan over medium heat and add in the bacon lardons. Cook until brown and crispy, then add in the diced onion. Season lightly with salt, and cook until soft and translucent, stirring often, about 5 minutes. Add in the chopped potatoes and cook, stirring often, for an additional 5 minutes.
While the potatoes cook, place the thawed corn plus 1/2 cup milk in a food processor or high-speed blender and puree until relatively smooth, scraping down the sides with a rubber spatula as necessary.
Sprinkle flour over the onions and potatoes and stir for 30 seconds. Gradually stir in the reserved clam juice until no flour lumps remain. This will also serve to de-glaze the pan.
Stir in the pureed corn and remaining 1 1/2 cups milk, and toss in the bay leaves and thyme. Bring to a boil then reduce heat to low and simmer until potatoes are cooked through and the soup has thickened, about 10-15 minutes, stirring often.
Remove the bay leaves and thyme. Stir in the reserved chopped clams. Season to taste with salt and pepper.
I love the concentrated flavor and smooth consistency of apple butter, but I don’t love the ludicrous amount of sugar called for in most recipes. There is an unsweetened commercial brand (available at Whole Foods) that has become a staple in my kitchen, but I was determined to make a no-sugar-added homemade version – with the added tart bite of fresh cranberries.
The consistency of my homemade version is spot-on; which is to say thick, smooth, and luscious. I love the added tang from the cranberries, not to mention the gorgeous color imparted by the seasonal and locally-grown red berries.
With plenty of warm spices, extra apple flavor from cider, a hint of maple, and both a reddish hue and tart bite from the cranberries, this season-appropriate Cranberry Apple Butter is utterly delicious. I’ve been enjoying it spread on toast & peanut butter sandwiches, stirred into yogurt, spooned atop oatmeal, and drizzled over pancakes & waffles… but you could also add this fruit butter to savory foods. A dollop on top of baked sweet potatoes or roasted pork tenderloin would make for a great flavor pairing; I’ve also been thinking of serving it with cheese and crackers for a holiday gathering.
1/2 tsp pure maple extract (or pure vanilla extract)
Directions
Combine the diced apples, cranberries, and cider in a medium-sized dutch oven or saucepan. Bring to a boil, then reduce to low, cover, and simmer for 40 minutes, or until the apples and cranberries break down, stirring occasionally.
Puree mixture using either an immersion blender, regular blender, or food processor.
Return apple puree to dutch oven or saucepan, and add the remaining ingredients. Simmer for 20 minutes, stirring frequently, until the apple cranberry butter has thickened and smells absolutely divine.
Puree mixture again, and let cool to room temperature before storing in an air-tight container in the refrigerator.
This is one of my go-to veggie side dishes for those nights I don’t feel like putting much energy into preparing an elaborate accompaniment to the main course.
A cinch to prepare, this cauliflower emerges from the oven tender with a crisp exterior. The key to achieving the caramelization is cutting the cauliflower into thick slices – rather than florets – in order to expand the surface area that makes contact with the hot baking sheet. Any type of accoutrement (a grating of fresh parmesan cheese perhaps) would be a welcomed addition to the roasted cauliflower, but it is quite delicious unadorned.
If you think you don’t like cauliflower, I would bet money that this cooking technique will change your mind!
Crispy Roasted Cauliflower
Name
Crispy Roasted Cauliflower
Cuisine
American
Prep Time
10 minutes
Cooking Time
30 minutes
Total Time
40 minutes
Servings
4 servings
Yield
4 cups of cauliflower
Ingredients
1 head cauliflower
olive oil cooking spray
Kosher salt
freshly ground black pepper
Directions
Preheat oven to 400 degrees F.
Cut the cauliflower crossways into 1-inch-thick slices. Set aside.
Coat a baking sheet with cooking spray. Place the cauliflower slices onto the prepared baking sheet in a single layer and coat with cooking spray. Season with salt and pepper.
Roast in preheated oven for about 30 minutes, or until browned and crisp.
Estimated Nutrition Per Serving
Calories: 120 kcal
Fat: 9g
Saturated Fat: 1.5g
Cholesterol: 0mg
Sodium: 320mg
Carbohydrates: 9g
Fiber: 4g
Sugars: 4g
Protein: 4g
Please note that these are estimated values and can vary based on factors such as the size of the cauliflower head and specific brands of ingredients used.
I tried to wait until it was officially fall to start posting pumpkin recipes, but it feels like autumn here in Massachusetts and I found myself breaking open a can of pumpkin last week. I made a batch of mini pumpkin muffins and a delicious Pumpkin Pie Yogurt Brûlée (a recipe that will be in my e-cookbook), and I also succumbed to the enticing allure of one of my favorite seasonal beers. I think I’ll put up our fall decorations & wreaths this week, and apple picking is in our near future. Yes, fall is in the air here.
If it’s still hot where you live, fret not; these cookie dough bites require no baking, so there’s no need to turn on your oven. They are the perfect little bite to satisfy a sweet craving, and they are a delicious way to ring in the change of the seasons.
So whether you’re layering up with sweaters and scarves or sweating it out in shorts and tee shirts, now is the perfect time to make these cooking dough bites.
Pumpkin Chocolate Chip Cookie Dough Bites
Name
Pumpkin Chocolate Chip Cookie Dough Bites
Cuisine
Fusion
Prep Time
15 minutes
Cooking Time
No baking required
Total Time
15 minutes
Servings
15 bites
Yield
15 bites
Ingredients
1/4 cup melted coconut oil (make sure to measure after melting)
3-4 Tbsp (depending on how sweet you want them) coconut sugar, or other unrefined granulated sugar
1/4 cup pure pumpkin puree
1 tsp pure vanilla extract
1/4 cup unbleached all purpose flour
1/4 cup whole wheat pastry flour (or an additional 1/4 cup unbleached all purpose flour; see NOTE below)
1/8 tsp Kosher salt
1/2 tsp ground cinnamon
1/4 cup dark chocolate chips
Instructions
In a small mixing bowl, whisk together the melted coconut oil, coconut sugar, pumpkin puree, and vanilla extract until smooth.
Add both flours, salt, and cinnamon right on top and stir to combine.
Fold in chocolate chips.
Chill in the refrigerator for 5 minutes, or until the dough has firmed up a bit.
Using a mini ice cream scoop or a small spoon, scoop dough out onto a parchment paper-lined plate.
Chill in the refrigerator for another 5 minutes, or until the dough bites have firmed up.
Store in the refrigerator.
NOTE: As the cookie dough bites sit in the fridge, the whole wheat pastry flour flavor becomes more prominent. If you do not like the taste of whole wheat pastry flour, omit it and use a total of 1/2 cup unbleached all purpose flour.
John and I hosted my parents for the second year in a row, and it was so much fun to cook all day while my parents played with Lily. John cooked the turkey on the Big Green Egg, which not only freed up much-needed room in the oven, but also yielded a juicy and slightly smoked turkey.
After making and enjoying a bunch of gobbler sandwiches, we still had a bunch of leftover fresh whole berry cranberry sauce (amongst other dishes) to use up. I’ve been stirring it into oatmeal and yogurt, eating it straight off the spoon with peanut butter, and – of course – in these muffins.
Tart-sweet cranberry sauce teams up with rich dark chocolate chips in a 100% whole wheat muffin batter. The muffins are tender, moist, and dessert-worthy without a ton of added sugar.
If you have leftover cranberry sauce, these muffins are the perfect treat to bake!
1/4 cup unrefined sugar, such as evaporated cane juice
2 Tbsp packed light brown sugar
1 1/2 tsp baking soda
1 tsp ground cinnamon
1/4 tsp salt
2 large eggs, preferably organic
2 (5.3 oz) containers Chobani Oats Cranberry (Greek yogurt with steel-cut oats and cranberries)
6 Tbsp low fat milk, preferably organic
1/4 cup neutral-flavored oil, such as safflower oil
1 tsp pure vanilla extract
3/4 cup dark chocolate chips
12 tsp leftover fresh whole berry cranberry sauce
Instructions
Preheat oven to 375°F. Lightly grease or line a 12 cup muffin tin.
In a medium mixing bowl, sift together the flour, both sugars, baking soda, cinnamon, and salt.
In a large mixing bowl, whisk together the eggs, yogurt, milk, oil, and vanilla extract until well combined.
Pour the dry ingredients into the wet and stir just until combined. Fold in the chocolate chips.
Evenly divide the batter amongst the prepared muffin cups. Spoon 1 teaspoon of cranberry sauce into the center of each filled muffin cup.
Bake for 15-17 minutes, or until the muffins are golden brown and a wooden tester inserted into the center of a muffin (not through the cranberry sauce) comes out clean.
Peanut butter is a beloved spread enjoyed by people of all ages. It’s not only delicious but also a versatile ingredient that can be used in sandwiches, smoothies, desserts, and more.
While store-bought peanut butter is convenient, making your own at home is not only easy but also allows you to control the quality of ingredients.
We’ll guide you through a simple homemade peanut butter recipe that’s both healthy and scrumptious.
Name: Homemade Peanut Butter
Cuisine: American
Prep Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Servings: 16 (2 tablespoons per serving)
Yield: About 2 cups
Ingredients
2 cups of roasted unsalted peanuts
1-2 tablespoons of honey (optional, for sweetness)
1-2 tablespoons of peanut oil (optional, for creaminess)
1/2 teaspoon of salt (adjust to taste)
Instructions
1. Gather Your Ingredients
Before you start, make sure you have all the ingredients on hand. Roasted unsalted peanuts are the primary ingredient, and you can find them at most grocery stores. The honey and peanut oil are optional but can enhance the flavor and texture of your peanut butter.
2. Roast the Peanuts (Optional)
If your peanuts are not already roasted, you can roast them at home for extra flavor. Preheat your oven to 350°F (175°C). Spread the peanuts in a single layer on a baking sheet and roast them for about 10-12 minutes, or until they become fragrant and golden brown. Be sure to stir them halfway through to ensure even roasting. Let them cool slightly.
3. Blend the Peanuts
Transfer the roasted peanuts to a food processor or a high-powered blender. If you prefer chunky peanut butter, you can reserve a handful of peanuts to mix in later.
4. Add Sweetener (Optional)
If you like your peanut butter slightly sweet, you can add honey at this stage. Start with 1 tablespoon and adjust to taste.
5. Add Peanut Oil (Optional)
For creamier peanut butter, you can add a tablespoon or two of peanut oil. This step is also optional, and you can adjust the amount based on your preference.
6. Blend Until Smooth:
Process the mixture in your food processor or blender. You may need to stop and scrape down the sides of the container periodically. Continue blending until the peanut butter reaches your desired consistency—smooth and creamy or slightly chunky, it’s up to you!
7. Season with Salt
Taste your homemade peanut butter and add salt according to your preference. Half a teaspoon is a good starting point, but you can add more if needed. Blend again to evenly distribute the salt.
8. Store Your Peanut Butter
Transfer your freshly made peanut butter into an airtight container, like a glass jar. It can be stored at room temperature for a week or two, but for longer shelf life, refrigeration is recommended.
1. I realize that you’re most likely sick and tired of seeing pictures of other people’s Thanksgiving dinners, but I’d be a bad food blogger if I didn’t share mine.
I apologize for the redundancy.
Roast turkey + apple cider gravy, sauteed green beans w/ toasted slivered almonds, fresh orange cranberry relish, mashed sweet potatoes, roasted Brussels sprouts, sausage & apple stuffing, and a green salad with blue cheese, dried cranberries, walnuts, & pears…
… and a Gobbler comprised of nearly all of the above piled high between two slices of whole wheat cranberry pecan bread the following day.
John & I spent a wonderfully intimate, quiet, relaxing, and delicious Thanksgiving with my parents. Although we’re used to a larger crowd, the four of us agreed that it was a perfect night =).
2. Still have some leftover turkey lurking in the fridge and looking for a unique way to use it up? Check out my Maple Peanut Butter Gobbler on the PB & Co. blog.
Sounds weird and maybe even a little bit scary… but it tastes divine!
3. The turnout at my 10 year high school reunion was pretty abysmal – in terms of numbers, not the actual people there. I was glad to have the chance to catch up with some old friends, but only about 60 people (out of a class of ~200) showed up, so the restaurant venue was pretty sparsely populated.
I – along with my old classmates who did attend – had a good time, but I think it would have been even better if more people had been there.
Have you been to any school reunions? What was the experience like for you?
4. For today’s Back Burner post, I rounded up four of my homemade peanut butter recipes.
From bottom right:White Chocolate, Vanilla Bean Coconut, Dark Chocolate, and Cinnamon Raisin.
If you missed any of these scrumptious recipes the first time around, head on over the The Back Burner blog to check them out!
Estimated Nutrition Per Serving (2 tablespoons)
Calories: 180
Total Fat: 15g
Saturated Fat: 2g
Cholesterol: 0mg
Sodium: 75mg
Total Carbohydrates: 6g
Dietary Fiber: 2g
Sugars: 2g
Protein: 7g
Please note that these nutrition values are approximate and can vary based on the specific ingredients and brands used.
This homemade peanut butter recipe provides a good source of healthy fats and protein, making it a nutritious addition to your diet when consumed in moderation. Enjoy!
Healthy foods have become a luxury that not all of us can enjoy. Even in this fast-paced world, there is one snack that helps us satiate our endless hunger. It’s none other than chips! But considering how we should control our eating habits, are chips healthy?
In a word, fried potato chips or other chips are entirely unhealthy. They are a variant of fatty foods. Chips are rich in sodium, fat, and cholesterol. Consuming these starchy foods will surely cause issues for overall health and even heart disease.
The calories in potato chips are empty calories. So, if you pair a pack of deep-fried potato chips with some healthy air-fried crisps, you will be safe. An occasional treat is okay, but a regular diet of chips is not recommended.
What’s Bad? Potato Or Tortilla?
Considering the fact that chips are one of the deep-fried foods, it has to be on the bad side, right? Well, that depends on the kind of chips you are talking about.
For instance, if the chips in question are regular potato chips, the harmful effects are blatant. Eating potato chips every day is sure to cause health issues no matter how healthy they are.
Then again, if the chips you want to consume are air fried instead of deep oil fried, it will be beneficial. That’s because the air-fried potato or other chips hold on to their nutrient factor. Moreover, they don’t carry the harmful effects of eating fried food.
One of the top healthy chips is tortilla chips. These chips are far better than the potato variant. Even these healthy store-bought chips are better than the potato chips made at home.
So, in reality, the type of chips and how frequently you consume them is the deciding factor of whether chips are healthy or not.
But are potato chips really unhealthy? Well, they are unhealthy.
No need to take our word for it; just look at what these chips contain according to USDA.
Serving Size 28gm
Calories
149
Total Fat
9.5m
Sugar
100mg
Cholesterol
0gm
Fiber
900mg
Total Carbohydrate
15.1g
Protein
1.8g
Calcium
5.9mg
Potassium
334.9mg
Sodium
147.6mg
By no means can one claim that potato chips are healthy. They are extravagantly rich in sodium, fat, and calories.
So, if you think eating chips on a diet is okay, stop that train of thought. They will not only help you gain weight but also gain additional diseases like increased blood pressure, diabetes and hypertension.
Are Tortilla Chips Healthy?
Most tortilla chips are made from corn. So instead of asking whether tortilla chips are healthy or not, you need to ask whether corn chips are healthy.
Most people believe tortilla to be a healthy option among chips because it is made of corn. They are not wrong because corn chips are far superior to potato chips. But by no means are they healthy.
Just take a look at what an average pack of chips contains, according to USDA.
Serving Size 28gm
Calories
150
Total Fat
8gm
Sugar
0g
Cholesterol
0gm
Fiber
1g
Total Carbohydrate
18g
Protein
2g
Calcium
30mg
Potassium
52.1mg
Sodium
85.1mg
Looking at the chart, it is clear that tortillas are better than potato chips, but the beneficial factors are still missing. Instead, they are responsible for many adverse health situations.
So, is it okay to eat chips once a week? Yes, it is okay, but if you are thinking about consuming them daily, then your medical bills will surely skyrocket.
Adverse Effects Of Chips
A healthy diet is always recommended. That is why many want to find the benefits of eating potato chips.
But sadly, there are no benefits to them. They are filled with components that will indeed cause higher risk.
Here are some of the most common issues a bag of chips will cause.
Weight Gain
If you consume too many chips, you will surely gain a bit of weight. Compared to other foods, tortilla chips are high in fat and calories.
Just eating a regular serving of salsa and chips is okay but doing so regularly is sure to be detrimental to your diet.
Lack Of Nutrition
Despite the fact that chips are made of potatoes or corn, they can never be considered a replacement for another nutritional source. This is because most store-bought chips are processed and thus lack the required nutrients.
It is better to shop for healthy snacks than to solely depend on chips for nutrition.
Blood Pressure
Most chips contain high amounts of salt, which means more sodium and potassium. Chips are no different.
So, consuming excess chips is sure to increase the sodium content in the blood. High salt, in turn, causes high blood pressure creating additional adverse health situations.
Increase In Cholesterol
Total cholesterol in an entire pack of chips is negligible. But the cholesterol adds up if you finish a few bags instead of just one. And this is sure to cause adverse effects on your cholesterol levels.
A balanced diet is far better than regular tortilla consumption.
Are Quest Protein Chips Healthy?
One of the best tortilla chips healthy for you is Quest chips. These are far better than the normal variants because they are filled with protein and have a low quantity of carbs. Instead of artificial flavors, these chips are made with all-natural ingredients.
If you look at a bag of chips from the Quest, you will see that its ingredients stand out.
The chips are made of healthy corn variants like psyllium husk and chia seeds. This gives the chips its whole grains nature. And to compliment these whole grains’ nature, the chips are flavored with actual spices.
Yes, similar to eating potato chips, eating the Quest chips will result in the consumption of more sodium. But it is a tad bit different than usual.
That is because the fat content of this salty snack is not as high. Thus, the extra ion will actually help with the blood flow instead of increasing the pressure.
So, if you are asking if quest chips are healthy, rest assured. They are not fried chips but one of the baked varieties. Due to no use of vegetable oil, the chips are safer for health than other options.
FAQs
How often should you eat chips?
Eating chips as occasional treats are acceptable. But consuming it regularly is harmful. One should not eat more than a one-ounce bag of chips daily.
What chips are okay to eat on a diet?
Chips are a type of comfort food. Thus, a bag of chips contains an insignificant amount of helpful nutrients. Instead, it is filled with elements that cause weight gain. So, it is not recommended to eat chips when on a diet.
Are homemade potato chips healthy?
Store-bought chips are usually high in fat and packed with salt. On the other hand, baked or air-fried chips made at home are far more nutritious. The salt content is low, and the saturated fat content remains within the limit.
What is the healthiest chip to eat?
The healthiest chips to eat are homemade baked tortilla chips. They are beneficial since the additional vegetable oil is absent in them. Moreover, homemade tortillas are filled with fiber since they are made from whole grains.
Can chips cause heart disease?
Most chips are fried in oil. This increases their fat content. The chips are also high in sodium as salt is used in excess. Thus, chips can cause heart issues since it increases blood pressure.
Final Words
If the sodium in the chips is bad, are unsalted potato chips healthy? Well, the unhealthy part of chips is not the salt but the lack of fiber and the availability of trans fat. So, no matter what you do, you will get a negative answer when you ask whether chips are healthy.
Even if you make the chips at home, they will not be as healthy as other healthy snacks. It is better to get addicted to healthy alternatives than depend solely on chips. Stay fit and maintain a balanced diet!
A lot of people have biscuits daily. They come in many flavors and many looks. They are great at teatime and with coffee too. Chocolate and cream biscuits are the most popular. But are biscuits healthy?
Biscuits are mainly wheat flour-based. They can be made from whole grains too. Whole grain biscuits are healthy for you. They are also nutritious. But you can also find biscuits with sugar, cream, chocolate, etc. Those are not healthy and can contain lots of calories.
So, it can vary if biscuits are healthy or not. If you are a health enthusiast, this question can strike your mind. We are here to answer your queries.
What Are Biscuits?
Biscuits are made from refined flour and can be found in many shapes. Around the world, you will find biscuits firm, leavened, and flat.
Different ingredients and flavors are used to make biscuits, like chocolate, sugar, jam, icing, cinnamon, or ginger. Those can vary too. There are biscuits with cream inside them and biscuits that are chocolate coated.
Sugar-coated biscuits are common too. They are consumed all over the world and have a good shelf life.
Most North Americans call hard sweet biscuits “cookies”. They use “biscuit” for a loaf of leavened soft bread.
Nutrition Facts of Biscuits
According to the USDA, 45 grams of a standard biscuit should have –
Calories: 166
Carbohydrates: 19.3g
Saturated Fats: 8.5g
Sodium bicarbonate: 441 mg
Sugars: 1.8g
Protein: 3.2g
Fiber: 1.1g
Iron: 1.2mg
Folate: 54.4 mg
Calcium: 31.5mg
One biscuit should have these nutrients. Here, you can see biscuits provide a lot of calories. They are high in fibers and sugars. They contain a small number of minerals too.
Are Biscuits Carbs or Protein?
Now, we come to the big question. Are biscuits carbs or proteins? Or are they unhealthy fats?
Well, you can see the nutrients. Biscuits contain 19.3 grams of carbohydrates. They may have 3.2 g of sugar too.
You know, sugars are also highly processed carbohydrates. That means biscuits have 20 grams+ carbohydrates whereas only 3.2-gram protein. So, biscuits are carbs. They are not protein or unhealthy fats.
Biscuit Health Benefits
You can consider biscuits as comfort food. Some biscuits are good for your health, like a whole grain biscuit.
Here are some health benefits you can have from biscuits.
Quick Energy
It’s crucial to eat appropriately when you exercise regularly so that you can get the most out of your workout.
You may find it harder to prepare a pre-workout meal when doing your morning workout daily. You don’t want to get hunger pangs. Not eating and working out is not a great combination.
So, eating one or two biscuits will not be too much if you do not want to prepare something.
Easy Digest Option
Fiber has several good health benefits, as we all know. You might be suggested to have a low-fiber food intake.
You may even get professional medical advice for different reasons (stomach surgery, bowel syndrome, heart disease) because low-fiber food is easy for digestion.
Biscuits are a good option here because they have low fiber content and are tasty too!
Provide More Fiber
Some biscuits have more fiber than others, like digestive biscuits. So, looking for options that have more fiber? Biscuit is an absolute savior here.
Essential Vitamins and Minerals
A biscuit provides a minuscule number of essential vitamins and minerals. That makes biscuits good for health. They are high in sodium bicarbonate.
Are Oat Biscuits Healthy?
Oat biscuits are comparatively healthier. Oats are refined grains and beneficial for health. It has other ingredients too. As you will see, oat biscuits will do the same.
Here are some health benefits of oat biscuits:
Oat biscuits have a higher (though not much) amount of protein than others.
A higher fiber content.
Higher in minerals including iron, magnesium, calcium, iron, and potassium, which are all essential for good physical health.
They have comparatively less sugar.
Fewer calories can be found in oats. And also provide extra essential nutrients.
Men and women need iron, which can be found in oat biscuits.
They aid in the development of lean muscular mass.
A great shelf life.
Now you understand why oat biscuits are superior to others.
They don’t have high-fat content. The high fiber content in oat biscuits will make you feel full for a long time. Also, they are a great option if you are on a diet or building muscles.
Are Digestive Biscuits Healthy?
Digestive biscuits are semi-sweet. They have a crumpled texture. You can find many types of digestive biscuits in the market. They’re quickly gaining popularity as a healthier alternative to unhealthy snacks.
Most biscuit brands emphasize their high fiber content as it has a good role in promoting digestive health. Adding more fibers to everyday diets has a positive impact. But are digestive biscuits healthy too?
USDA says a 30-gram of digestive biscuit should have 150 calories, fiber (2 g), and carbohydrates (20 g).
Frequently Asked Questions (FAQs)
Is biscuits junk food?
Sweet beverages and snacks, lollipops, chocolates, chips, crunchy snacks, potato chips, biscuits, fast foods, cakes, pies, jam, and honey are all examples of junk food. You can see that it includes biscuits too.
Though one might think that only unhealthy foods are junk foods, they are not. Foods that are “discretionary choices” can be referred to as junk foods.
Is it ok to eat biscuits every day?
Eating three Marie biscuits or two cream crackers every day should not be a problem. But it would be best if you did not have more than that. Eating a lot of biscuits every day is terrible for your overall health.
Are biscuits good for weight loss?
If you are on a keto diet, a biscuit is not an option to consider. But in other cases, having one biscuit or two will not be a problem.
Eating a whole grain biscuit will make your stomach full for a long time. That makes biscuits good for health. This will help in your weight loss. Remember not to overeat!
Will biscuits make me fat?
Biscuits that have a lot of sugar in them will make you fat. But you won’t see weight gain if you go for a healthier one. That will be even better. Cream and chocolate are not good for your health.
Final Words
So, are biscuits healthy? You know the answer now! Some biscuits are entirely healthy, and some are not. Many brands may preach their biscuits as healthy for a better sale. But in reality, they are not healthier than other junk foods.
Over consumption of biscuits may make you fat and unhealthy. Eating biscuits with high sugar and fat will affect it more. Avoiding those sugary biscuits will help to keep you in shape.
There are healthy biscuits too. Those can be good for your stomach and diet routine. Make sure to mark your consumption and do not overeat. If you are fond of biscuits, switch to healthier options. This will not ruin your diet chart.
