Pop one into the microwave, and you can have a healthy meal in minutes.
The bowls have no artificial colors, flavors, or preservatives. Each one contains fewer than 300 calories, less than 5g of fat, and less than 3g sat fat. The only thing that’s relatively high is the sodium (around 500 mg), which our nutritionist Brierley Horton, MS, RD, says, “is not that bad."
Horton says, "For most people, that's only 22% of their daily limit and they'll have ample room for sodium in other meals and snacks. Even if you're restricting your sodium to 1500mg a day, this will only eat up a third of that."
There are four types of bowls: The Southwestern Style has grains, beans, corn, peppers, tomatoes, onions, and garlic, lightly dressed with lime and dash of cumin. There's also an Asian Style, made with "ancient grains," (quinoa and wheat berries) edamame, red peppers, carrots, baby corn, snap peas, and a light teriyaki glaze. Or you can grab a California Style, which is made up of quinoa, lentils, edamame, corn, grilled peppers, peas, kale, and a light lemon and herb sauce. And lastly, there’s the Italian Style bowl, with a mix of “wheat berries, lentils, tomatoes, broccoli, eggplant, peppers, all lightly seasoned with a parmesan and herb sauce.”
All of Green Giant’s new bowls are vegetarian and each packs between 12-15g of protein from plant-based sources such as quinoa and edamame. Each also has 8-15g of fiber, which is pretty dang impressive for a freezer meal.
You can also add extra veggies, scrambled eggs, or your choice of lean protein to bulk up the meal. You can find them in the freezer aisle of your local grocery store—Green Giant has a convenient store locator here.
New Prepared Meals & Entrees
VEGETABLES, PROTEIN, FLAVOR
Last December saw B&G Foods Inc., Parsippany, N.J., introduce Green Giant Harvest Protein Bowls.
All four varieties have 12g to 14g of protein include whole grains such as quinoa, lentils, ancient grains and more are vegetarian and have no artificial flavors, colors or preservatives. Green Giant Harvest Protein Bowls also go from the freezer to mealtime in under six minutes.
“Because Green Giant is a major force in the frozen veggies category, we have been flooded with requests from families to create a simple frozen meal solution that helps consumers increase their protein consumption while using our popular vegetables as a base,” says Jordan Greenberg, vice president and general manager, Green Giant. “Green Giant Harvest Protein Bowls offer Green Giant fans a simple and delicious meal that are a good source of protein—and are ideal for a quick, nutritious lunch at the office, snack or dinner on-the-go.”
Green Giant Harvest Protein Bowls varieties include California Style, Asian Style, Southwest Style and Italian Style. They carry a suggested retail price of $3.99.
Separately B&G licenses the Green Giant Fresh brand to Growers Express LLC, Salinas, Calif., which also launched six Vegetable Meal Bowls last October in supermarket refrigerated produce departments (SRG: $3.99). The line emphasizes global flavors with a Buddha Bowl, Burrito Bowl, Fried Rice Bowl, Ramen Bowl, Pad Thai Bowl and a Rancheros Bowl.
Last fall saw EVOL Foods, Boulder, Colo., introduce a four-item line of Modern Nutrition Bowls.
“Today’s consumers are more conscious than ever about the food they eat and the products they buy,” said Sebastian Nava, research chef with EVOL Foods. “Our new Modern Nutrition Bowls offer a variety of vitamins, proteins and whole grains to provide tailored benefits to our customers.”
Here’s how EVOL describes each new variety:
*Warrior Bowl (“Be Powerful”): A good source of iron, the Warrior Bowl is also a good source of protein to tackle the day’s challenges and made with seared beef, edamame, carrots, broccoli, red bell pepper and green onion over brown rice with a sesame miso glaze. Delivers 15g protein, 38g whole grains.
*Vitalize Bowl (“Be Energized”): A strong blend of fiber and protein for energy, the Vitalize Bowl is made with grilled chicken, carrots, spinach, red bell peppers, and feta cheese crumbles over a brown rice and lentils blend with a tangy tahini and feta sauce. Delivers 19g protein, half cup of vegetables, 8g fiber.
*Boost Bowl (“Be Well”): The Boost Bowl is an excellent source of vitamin A and keeps you feeling great with a mixture of delicious vegetables. Ingredients include soba noodles, carrots, broccoli, edamame, red bell pepper, cashews and green onions, in a creamy cashew sauce. Delivers 16g whole grains, half cup of vegetables.
*Balance Bowl (“Be Centered”): An exceptionally balanced meal, the Balance Bowl features grilled chicken, sweet potato, asparagus, and yellow peppers on red rice with a basil pesto sauce. Delivers 13g protein, half cup of vegetables and 41g whole grains.
FISH ENTREES, SAUCES
This month saw LoveTheWild, Boulder, Colo., relaunch its sustainably-farmed fish kits including several new easy-to-prepare meal solutions “to satisfy the bold taste buds of the most discerning, sustainable-centric ‘foodies’ with equally demanding standards for quality, nutrition and convenience.”
Three new flavor offerings are Barramundi with Mango Sriracha, Shrimp with Cajun Crème and a Rainbow Trout with Salsa Verde.
In conjunction, LoveTheWild shifted to a smaller, 5.3oz box and switched from a recyclable plastic sauce tray to a plant-based fully compostable tray and film. The company also reduced entrée portion sizes by 2oz to align with the USDA recommended serving size, and to eliminate leftover waste. (Customers indicated the original portion size was too generous for a single meal, the company says). In turn, LoveTheWild also reduced its suggested retail price by 30% to $6.99.
“This is such a perfect time to relaunch LoveTheWild,” says Jacqueline Claudia, CEO and founder of LoveTheWild. “The introduction of several new products, the completely new ‘look and feel’ of these products, and the positive impact that the new packaging design will have on the environment, all represent our innovative, progressive and bold approach to the market. The relaunch better reflects who we truly are as a brand today.”
LoveTheWild products include sustainable farm-raised fish kits with entrees paired with bold sauces and a second line of microwavable bowls. Claudia says each offering is prepared to complement the fish species’ unique taste and origin—with every fish traceable back to the source. Products are available online and nationwide at retailers including Whole Foods, Target, FreshDirect and Wegmans.
Last fall saw Cece’s Veggie Co., Austin, Texas, introduce a new line of shells and cheese made from organic butternut squash. Cece’s Veggie Co. Butternut Shells & Cheese and other new offerings debuted at Natural Products Expo East in Baltimore.
A remake of the classic mac and cheese made with pasta, Cece’s butternut version is gluten-free and offers fresh, 100% organic butternut squash cut into elbow-style shells, perfect for cradling the organic cheese that accompanies the squash shells. Cece’s offers both a dairy-based cheddar cheese sauce and a vegan cheddar cheez option, both prepped and ready to heat-and-eat with no additional ingredients required. Officials say the vegan Shells & Cheez sauce is the first organic vegan “cheese” sauce for pasta on the market.
“Delivering a full serving of veggie nutrition in every bowl, Cece’s Butternut Shells & Cheese is a game-changer for busy families looking for healthy, organic meal solutions that taste delicious,” said Mason Arnold, founder of Cece’s Veggie Co. “Anyone who has kids is going to jump for joy when they try the butternut shells. They check all the boxes – healthy, easy, and kiddo-approved.”
Last fall saw Spinato’s Fine Foods Inc., Tempe, Ariz., expand its retail line with four new frozen pizzas featuring a plant-based, broccoli crust.
New frozen broccoli crust pizza varieties are Slow-Roasted Tomato Margherita Mediterranean Supreme Primavera and Aged Asiago, Romano & Mozzarella. Spinato’s says the pizzas feature handmade pizza sauce and fresh ingredients. In conjunction with launch, Spinato’s says it introduced newly redesigned packaging and upgraded all of its pizzas to a larger 10inch size. The company also offers certified gluten free pizzas, in addition to pasta sauces and salad dressings.
“We’re genuinely excited to release our new broccoli crust pizzas with the re-launch of our overall retail brand,” says Spinato’s President Anthony Spinato. “We want our retail partners to remain competitive not only offering the best tasting gluten free pizzas available, but also this first-to-market plant-based broccoli crust. Our new line of broccoli crust pizzas will deliver another unique taste experience that will resonate with today’s demanding and time-pressed consumers. The new branding is our way of expressing our commitment to provide high quality frozen pizzas that encourage consumers to cook and connect over a shared meal.”
Officials say the new packaging “reflects Mediterranean artistry—accentuating the company’s passion for quality ingredient and handmade specialty pizzas.” They add that each variety has distinct graphic imagery to reflect that particular flavor.
R&D the Old Way? Put a Fork in It.
New strategic plans drives Nestlé entrée innovation
Understandably, some innovation details are meant to be kept behind closed doors. Yet there are times when it’s okay to talk and take a peek at what’s inside those doors. In late 2017, Nestlé Chief Strategy Officer Rui Barbas penned an online blog post titled, “How Nestlé USA is Innovating like a Startup.”
Here, in some excerpts, he observed, “…. though Nestlé has been able to thrive for a century and a half because of our innovation, we’ve never before seen the kinds of dramatic shifts in the market—from consumer habits, behavior, and engagement with brands to how goods are purchased—that we’ve witnessed in the past 10 to 15 years.”
And he added, “For Nestlé, this consumer revolution means that we either wait for someone to disrupt us, or we disrupt ourselves. Spoiler alert: We’re choosing the latter. But controlled disruption must be strategic, not erratic. At Nestlé, we’re taking a multi-pronged approach to strengthen our base brands and build new horizons. We are coupling our broad capabilities, know-how and scale with a startup’s speed and mindset to everything we do—and that begins with innovation.”
Barbas outlined a five-point strategic plan that includes (1) innovating base brands, (2) launching internal incubators, (3) leveraging external partnerships, (4) pursuing complementary acquisitions or investments and (5) building new growth platform capabilities.
Interestingly, many of Nestlé USA’s strategic activities since then have involved prepared meals, entrees and pizza—categories in which the company already is heavily invested. For the record, Nestlé USA is parent to such well-known freezercase brands as Stouffer’s, Stouffer’s Lean Cuisine, Hot Pockets, DiGiorno, Tombstone, Jack’s and California Pizza Kitchen.
In keeping with its strategic plan, Nestlé USA has ….
… revisited its base brands. It has expanded its Stouffer’s line to include organics as well as a complete prepared meal kits.
… made complementary investments and acquisitions. In June 2017, it acquired a minority interest in Freshly Inc., a New York City-based provider of direct-to-consumer healthy prepared meals. In September 2017, it acquired Sweet Earth Foods, a Moss Landing, Calif., maker of plant-based frozen entrees.
… launched “internal startups” in which “intrapreneurs” can rapidly develop new product lines with lean designs, fast prototyping, and quick in-market testing. Nestlé’s Foundry Foods Inc. incubator already has launched Wildscape Foods, a healthy frozen meals business and Outsiders Pizza, a disruptive pizza business with new flavors honoring local tastes (and different ingredient combinations) from places such as Detroit and Milwaukee, Wis.
Wildscape already has made news for its entrées that come packaged in clear, fully reusable and recyclable containers. Wildscape earned a NEXTY award for “Best New Packaging Innovation” at the Natural Products Expo East last September. Wildscape meals come in six different varieties, such as Gochujang Cauliflower with Brussel Sprouts, Chickpeas, Quinoa, Riced Cauliflower, Cashews and Pickled Onions.
Barbas noted, “Agile and quick now coexists with more traditional approaches to innovation. What once was a multi-year process can now happen in just a few months. Also acting to satisfy consumer desires, the narrative and packaging of these products—as well as digital-first marketing—serve as differentiators. This innovation model allows us to go places we have not been able to go before and has launched new innovative products and brands to meet the evolving needs of our consumers.”
Meal Kits in Transition
Packaged Facts sees maturing market with retail competition, shifting consumer preferences.
When meal kit delivery services first emerged in Sweden back in 2007, the premise seemed simple enough: offer busy customers the chance to save a lot of time, have access to a wide variety of food choices, eat healthily, improve their cooking skills, and limit the amount of food waste.
Shortly after reaching America more than five years ago, market research firm Packaged Facts estimated meal kits had become a fast growing billion-dollar business in the U.S. Since then, time has tempered both growth and expectations for meal kits though the future remains promising. “Meal Kits: Trend and Opportunities in the U.S., 3rd Edition,” a new report by Packaged Facts, forecasts the industry will continue to expand and grow healthily through 2023—albeit at rates more modest than previously anticipated.
Packaged Facts estimates the US meal kit market had sales of $2.6 billion in 2017 and will grow almost 22% by the end of 2018 to reach $3.1 billion. Growth is forecast to steadily decline from double-digit gains during the next few years to single-digit gains by 2023.
Packaged Facts anticipates that the market for subscription meal kit delivery services will mature rapidly as other methods of meal kit sales become available and even preferred, such as one-time online orders from a meal kit website or app, online orders from a grocery store website or app, and in-store sales.
As a result, future growth in the market will require industry leaders to continue pivoting and adjusting their business models to retain current customers and reach new clientele. Long-term, Packaged Facts concludes that as more traditional stores offer meal kits as a product rather than as a service, the market will stabilize and become similar to other convenience grocery items that sell for a premium, such as pre-cut fresh produce that is ready-to-eat.
“The meal kit market is highly dynamic and prone to fluctuations, with the top meal kit providers falling in and out of favor since their introduction in the past few years,” says David Sprinkle, research director for Packaged Facts. “Further complicating things, market expansion is expected to be much more reliant on alternative purchase venues than the traditional subscription delivery model due in part to the convenience and flexibility of online shopping.”
The advent of online grocery shopping has made customers more comfortable than ever with ordering fresh food online and has contributed to the expansion of the online market for meal kits. However, the problem for traditional subscription model is that the “on-demand” nature of online shopping through companies such as Amazon and the evolution of e-commerce over the past few years has led to consumers expecting convenience and near-instant gratification.
The subscriptions most meal kit delivery services provide often clash with the “on-demand” mentality of potential meal kit customers, who want to be able to buy the products they want whenever they want. Subscriptions attempt to entice more purchases and even when flexible, can lead to customers purchasing more than they want to buy at a given time to avoid increased fees.
“It is unsurprising that many meal kit companies have been struggling to attract new customers and maintain existing ones under the subscription model. Paired with the retention problem is the struggle with attaining profitability due to the high costs of shipping fresh ingredients directly to consumers,” says Sprinkle. “These challenges demand that meal kit companies tweak their business models and find alternative ways to reach customers, as the potential market for meal kits as a product is much larger than the interest in meal kit delivery services as they currently exist.”
An Easy Way to Eat Healthy on the Go
If there is one thing that is hard about being a mom of 4, it’s finding time to eat a healthy meal. I am always on the go, between raising a toddler and running the big kids to school and activities, I usually don’t get much time for a healthy meal.
Sometimes I just grab some fruit or yogurt or something quick from the pantry before I have to run or while I’m feeding my toddler.
Green Giant™ Fresh Meal Bowls
Recently, I discovered something at the grocery store — Green Giant™ Fresh Meal Bowls. It’s a new line of microwaveable veggie meals that come in six different flavors, and they take just a couple of minutes to cook. You can even microwave them right in the bowl they come in.
When you make them as they come, they are 100% vegan. Or, you can make it your own and add protein like avocado, shrimp, eggs, and more.
Perfect for the Whole Family
With the variety and the versatility of these meal bowls, they are great for more than just us moms. My husband and teenage son saw them in the fridge and could not wait to try them, too. My husband likes to eat low carb for a few weeks at a time, and these meals full of veggies are perfect for that. He’s taking them to work for lunch, and with just 2-3 minutes to heat up, he gets some extra time to relax and take a break during lunch time.
These meal bowls are also great for teens. My son loves the Burrito Bowl as an after school snack.
Two of our favorites were the Fried Rice Bowl and the Burrito Bowl. With the Burrito Bowl, I made it as is without any added protein. My teenager loved the Ancho-Chipotle flavor of the sauce.
For the Fried Rice Bowl, I added an egg for protein. I beat one egg and just poured it right over the veggies before popping it in the microwave. It’s that easy! Then, you just cook it for an additional few minutes. You can see the egg totally cooked in the photo above.
After it cooled for a couple minutes, I added the sauce and chopped up the egg with my fork. It tasted delicious with only veggies and an egg, but like real fried rice! This is probably my favorite flavor so far. They have some other great flavors I can’t wait to try such as Pad Thai with carrot noodles and Ramen with butternut squash noodles.
Eat Healthy on the Go
Head over to the produce section at the store when you want an easy and healthy meal for you or the kids and try the Green Giant™ Fresh Meal Bowls! I found mine at Kroger, but I also saw them at Super Target as well.
The 100 Healthiest Foods of 2020
Rachel Linder/ Eat This, Not That!
Americans are getting smart about what we're putting into our bodies, and food manufacturers are listening.
More people are cutting back on sugar (and have been for the past few years), 7 out of 10 Americans are trying to eat more plants, and low-carb diets like keto are gaining in popularity.
Luckily for us, the products we can buy in grocery stores are reflecting all of these changes. And if you've walked into a grocery store at all in 2020, you know what's coming: high-protein, low-sugar, plant-based, dairy-free foods. But just because a product meets these buzzwords, it doesn't necessarily make it good for you.
That's why we went ahead and compiled a list of some of the best, healthy groceries that were introduced to store shelves in 2020, along with other healthy favorites that we've had in our carts the last few years. Adding these foods to your shopping list will help you snack smarter, meal prep more easily, and stick to your healthy eating plan all throughout the year.
We've done all the groundwork, so all you'll have to do is add these 100 healthiest foods of 2020 to your next shopping list. And while you're making healthier changes, be sure to try out any of the 21 Best Healthy Cooking Hacks of All Time!
10 Low-Carb Pasta Alternatives That Taste Just As Delicious As the Real Thing
These healthy pasta alternatives are high in protein and fiber.
If you're trying to cut back on carbs and increase your fiber intake, veggie noodles, like zoodles and spaghetti squash, are an excellent way to get your pasta fix. Using a spiralizer or food processor, you can transform basically any vegetable into macaroni, spaghetti, and even rice. From butternut squash to cauliflower to broccoli, here are all the ways you can prepare low-carb pasta alternatives with your fresh produce. Plus, we rounded up some of the top store-bought healthy pasta alternatives when you're in a pinch!
Zucchini isn&rsquot the only squash that works with your spiralizer! One cup of butternut squash has only 45 calories and 12 grams of carbs. Plus, it's an excellent source of vitamins A, C, and E. Steam, sauté, or roast, then mix with a yummy sauce of your choosing.
If you&rsquore sick of cauliflower-everything, consider broccoli. It has a stronger flavor than cauliflower, but it shines in burrito bowls, fried rice, and soups. Like cauliflower, you can turn it into rice and pasta, using the hearty stems. For a quick dinner side dish, toss broccoli noodles with pesto. At 20 calories and 4 grams of carbs per cup, you really can&rsquot go wrong.
These Asian noodles will be your new go-to low-carb food as they have just 22 calories and nearly 5 grams of fiber per cup. They&rsquore made from the root of the konjac plant or Konnyaku potato and will absorb the flavors of whatever you mix it with. Plus, they require minimal prep&mdashjust drain and rinse for cold dishes or boil or stir-fry for a couple of minutes for hot ones. Try this recipe for Shirataki Noodle Cake with Shrimp and Chorizo.
Palmini is a new type of pasta that's made entirely from hearts of palm. &ldquoIt gets pretty great reviews in terms of texture and taste,&rdquo says Freuman. There are only 25 calories and 5 grams of carbohydrates in each cup of linguine-like noodles. They have a mild flavor, so you can easily tailor them to make everything from chicken noodle soup to shrimp scampi linguine.
These days, you'll find a plethora of store-bought bean pasta, including lentil, chickpea, and edamame, in the form of penne, fusilli, rotini, and more. These pastas are much higher in protein and fiber compared to white and even whole-wheat noodles, so you'll feel fuller faster&mdashand avoid overeating portions as many tend to do with pasta! They also cook up much faster than wheat-based pasta, so they make a quick and nutritious weeknight meal when you're in a pinch.
Kelp is a type of seaweed rich in minerals&mdashespecially calcium and iodine&mdashand it makes for the lowest carb and calorie pasta substitute out there, says Freuman. &ldquoNutritionally, they're great for people following lower-carb diets and they&rsquore also a good choice on the low FODMAP diet, making them a digestively friendly choice for people with sensitive systems.&rdquo Toss them in a salty and sweet peanut dressing for tasty take on a Thai salad, or saute them with some rice vinegar, soy sauce, and fresh ginger for a quick stir-fry.
&ldquoWhen you bake or boil a spaghetti squash and rake out the flesh with a fork, it naturally forms stringy, squash &lsquonoodles&rsquo that make a nutritious, lower-calorie and lower-carb alternative to actual spaghetti,&rdquo says Tamara Duker Freuman, MS, RD, CDN, author of The Bloated Belly Whisperer.
&ldquoIt takes just eight minutes to cook a spaghetti squash in my Instant Pot, and that squash yields enough noodles for me to bring lunch to work for a week!&rdquo For comparison, a cup of spaghetti squash has just 31 calories and 7 grams of carbs while the same amount of regular spaghetti has 239 calories and 47 grams of carbohydrates.
Zoodles are a classic pasta alternative for a reason. Zucchini&rsquos mild flavor makes it a great substitute in many dishes, whether you slice it into ribbons for lasagna or spiralize it and toss with your favorite sauce. This high-fiber veggie has only 19 calories and 4 grams of carbs in a cup.
While soba isn't a vegetable, soba noodles are made from buckwheat flour and have a nutty flavor that takes well to a variety of dishes. While buckwheat itself is gluten-free, beware that many store-bought soba noodles may contain some gluten in them, so be sure you read labels properly if you have celiac disease. That said, buckwheat is a good source of immune-boosting magnesium and zinc, plus they're easy to prepare. Try this soba noodle salad with snow peas.
&ldquoIf cauliflower doesn't give you troublesome gas in larger quantities, then the cult-favorite Cauliflower Gnocchi from Trader Joe&rsquos are a well-textured, lower-carb alternative to traditional gnocchi whose yummy reputation is well deserved,&rdquo says Freuman.
One cup has 140 calories and 22 grams of carbohydrates, which may sound like a lot compared to other products on this list, but it&rsquos nothing compared to the 253 calories and 57 grams of carbs in regular store-bought gnocchi.
50 Low-Sugar Foods Every Healthy Person Eats
Courtesy of Chloe's Soft Serve Fruit Co.
When you start paying attention to food labels, it's pretty shocking what you may find—especially when it comes to sugar. Added sugars lurk in tons of unexpected places in everyday foods, from peanut butter to barbecue sauce to frozen meals. According to one report from 2015, 74 percent of food products in the U.S. food supply contain some type of sweetener. It makes finding low-sugar foods seem impossible with such a high percentage.
We're all for savoring a sweet indulgence now and then, but there are plenty of good reasons to cut back on sugar. A steady diet of excess sweets can not only lead to weight gain and tooth decay but puts you at an increased risk of heart disease and type two diabetes. Even a one-time overindulgence can have some unpleasant consequences, as a dramatic spike-and-drop of blood sugar may leave you feeling irritable, lethargic, or nauseous. Clearly, for better health, we'd all do well to keep in the moderate range—which, according to the USDA, is about 12 teaspoons (or 50 grams) per day.
To help you stay sugar-savvy, we've rounded up 50 low-sugar foods to choose at mealtimes, snacks, and desserts.
Frozen Food Shopping Tips
1. Check labels and look for more of the good stuff, aka whole-food ingredients that are recognizable (e.g. 100% whole-grains, eggs, beans, etc. as the first ingredient).
2. Look for meals that pack a good combo of protein and fiber (goal of at least 4 grams each) from veggies and prioritize plant-based protein and seafood.
3. In packaged or frozen meals, aim for under 500 milligrams of sodium (aim for <20% daily value of sodium).
4. Choose snacks that include a veggie or fruit in the box (less work to get little ones to eat after-school veggies if it's already provided for you . and delicious!).
You guys are always asking me for low carb keto snacks to munch on in between meals. That seems to be the time when bad choices get made and your diet is derailed! As long as you plan ahead, you can have your keto snacks with you for when the craving hits. Dessi recently posted a recipe for some really epic low carb bread. Slather some almond butter or cream cheese on this keto bread and that can be another snack to hold you over.
You can freeze these keto snacks for 2-3 months or keep them in the fridge for 3 days. The best way to reheat these low carb cauliflower tots is in a 350 degree F oven for 6-8 minutes. This way they will still be crispy. If you reheat the keto tots in the microwave, they will get a bit soggy.
Make sure you really pack the cauliflower mixture into the mini muffin tin. This will ensure they get golden brown and super crispy. Oh, and it’s really important to spray the tin with non-stick. Otherwise the keto tots won’t come out!
You will need to let the keto tots sit for 5 minutes in the muffin tins so they can slightly cool before pulling them out. But come on folks. Look at the golden brown edges!
Some people have asked me if they can make these keto tots in a silicone muffin mold. The answer is … I would not. While the tots will bake using that mold, they won’t get golden brown because silicone doesn’t conduct heat nearly as well as the metal tin. I have a link to the tin I used in my Amazon links in this post.
Is ground beef Whole30 compliant?
Yes! Ground beef is Whole30 compliant as long as it doesn’t have any additives.
If you know me or you’ve been following for a while, you might know that I don’t eat much red meat. But Whole30 gets boring if you limit your protein options, so I did eat beef and pork regularly during this round.
Sidenote: That is one of my only pet peeves about Whole30 – because you can’t get any protein from legumes or grains, you are almost required to eat more red meat (not required, but chicken gets BORING). However, I make up for this by eating ONLY humanely raised grass-fed/grass-finished beef and heritage breed pork (not industrially raised commercial pork).
About 80% of our meat comes from ButcherBox (affiliate link), which is delivered to our house on a monthly basis. We get organic chicken (they have all cuts and whole chickens), heritage breed pork & bacon, and grass-fed/grass-finished beef. I’m obsessed!
The program rules do say that while naturally raised and fed animal proteins (fed GRASS, not grains) are recommended, they are not a requirement of the Whole30 program. If you don’t have access to grass-fed beef, don’t worry about it.
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Statements made on this website have not been evaluated by the U.S. Food and Drug Administration. Information provided by this website or this company is not a substitute for direct, individual medical treatment or advice. It is the responsibility of you and your healthcare providers to make all decisions regarding your health. Bulletproof recommends that you consult with your healthcare providers regarding the diagnosis and treatment of any disease or condition. Products sold on this website are not intended to diagnose, treat, cure, or prevent any disease.
Amanda Suazo is a copywriter and food blogger from northern California. An avid Bulletproof fan from the diet’s early days, she holds an MBA in marketing from the University of Washington. When she’s not working, you can find her chasing her kids (and probably serving them buttered veggies).