They are some of the most widely prescribed meal replacement drinks by physicians, hospitals, and nursing facilities, yet rarely do people question the actual nutritional makeup of these highly processed, chemical-laden drinks. We know them by the names Ensure, (a product of Abbott Pharmaceuticals), and Boost (made by the candy-maker Nestle). Through aggressive marketing campaigns and deep ties to the medical industry most people believe that these drinks are a part of a healthy, well-balanced diet. Especially with labels such as “ #1 Doctor Recommended” plastered on the Ensure bottle. There can be nothing further from the truth.
What is even more disturbing is that they are marketed to those that are the most nutritionally vulnerable: the elderly, cancer patients, and the hospitalized. People who’s nutrition can actually determine the course of their illness.
So why is Ensure such a health-killer? The answer lies on the back of the bottle. Remember that ingredients are listed in descending order, so the things listed first are the main constituents: water, sugar, corn syrup and maltodextrin. That's basically three sweeteners and water. So if you were trying to be funny, you could call this product SUGAR WATER‼️
Zutaten für 4 Portionen:
Für den Kichererbsensalat:
•2 TL Kapern eingelegt
•250 g Kichererbsen gekocht
•2 EL Erdnussmus
•1/2 TL geräuchertes Paprikapulver
•3 TL Kapernsud
•1 TL Sojasauce
Für den Tempeh:
•200 g Tempeh
•1 EL Erdnussöl
•2 TL Sojasauce
•8 Blätter Endiviensalat
•8 Scheiben Vollkorntoast
Und so geht’s:
FÜR DEN KICHERERBSENSALAT:
Schalotte fein würfeln, Kapern grob hacken. Kichererbsen und Erdnussbutter mit der Gabel leicht zerdrücken (oder die Pulse-Funktion des Food Processors nutzen). Mit Paprikapulver, Sojasauce und Kapernsud abschmecken. Kapern und Schalotten unterheben. ~~~~~~~~~~~~~~~~~~~
FÜR DEN GEBRATENEN TEMPEH:
Tempeh in 1 cm dicke Scheiben schneiden. Öl in eine heiße Pfanne geben, Tempeh bei mittlerer bis hoher Hitze 5 Minuten pro Seite goldbraun braten. Anschließend mit Sojasauce ablöschen und vom Herd nehmen. ~~~~~~~~~~~~~~~~~~~
FÜR DIE STULLEN:
Salatblätter grob zupfen, Gurke in Scheiben schneiden.
Brotscheiben jeweils mit Kichererbsensalat bestreichen. Vier Scheiben Nacheinander mit Tempeh, Salat und Gurke belegen und mit den übrigen Brotscheiben abschließe
👉 swipe for some of the tasty foods I ate today
@weareohdonuts apple cinnamon donut 🍩
@boojummex burrito bowl with tons of guac 🥑
and of course my oats that I have practically every day 🙈 they just taste so gd !!
It’s my birthday and I’ll eat what I want to 😛 Maple pecan cake, impossible burger 2.0 (!!!!) with chips and cashew cheese, Neapolitan cake, chocolate chip cookie dough gelato (all of this from Cashew ❤️) and to start my day I had some birthday cake cookie dough and marshmallows with chocolate hazelnut spread. 🤤 Don’t worry, I had some help with the sweets lol. No need to eat meat/dairy when foods like this exist! No suffering involved and damn delicious!
🍔Burgers, Chips, Nachos, Salads & MORE!💚
Drop in with the whole crew for a feast you won’t forget 🤤🍔
@moofreeburgersmaroochydore is Open till 8:30pm!
1 Beach Road
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1 23 minutes ago
Sundays are my favourite 💛
1 23 minutes ago
I feel like my mind is no longer with my body. It’s so far away and so disconnected from myself. I haven’t been able to focus on my happiness for weeks and today I forced myself to get out of my home and go to a place I feel the most relaxed. It’s amazing how plants can make me feel so calm. To just breathe in the air, say hello to new little green friends and come back to myself, if only for a little bit.
How amazing is this pink princess philodendron!! #lovingvariagatedplants
Limited stock available! Grab yours before they are all gone 😵
1 25 minutes ago
New flavors have arrived at the @nadamooscoopshop !🙌🍌 This Banana Caramel Crunch Shake is heaven and comes highly recommended from our team!🤤 Hope to see you y’all soon🍦
3 765 minutes ago
I’m loving up my snack spread this afternoon! Dayne is town visiting and we were both having a slow day so we whipped up a couple delicious + nutrient dense snacks! I am so happy to say he’s on board with my new obsession @florafromage 🌱 Stay warm today lovelies and have a beautiful long weekend!
Craving a stir-fry just like this one on this beautiful Toronto day ✨( from the @sorryivegotplants box) My favourite thing about stir-fries is that you can use up whatever leftover veggies you have in the fridge- add in protein source of your choice (I love tofu or edamame), some whole grains like brown rice, quinoa or buckwheat noodles, and your favourite flavorings and you’re all set! 🌿.
My favourite combo 👇🏼:
Broccoli, red pepper, garlic, ginger, grated carrot, celery, red onion, tofu and brown rice stir-fried together with sesame oil, soy sauce, a bit of tahini and hoisin 🙌🏼 Whats your favourite combo?! 💛
43 4131 hours ago
saturdays call for a tall stack of blueberry pancakes like this, crowned with syrupy jam and fresh berries. i’m pretty excited about this recipe; i’ve been wanting to create gluten-free pancakes that don’t require a score of obscure ingredients and actually have good texture (no gummy insides pls). these turned out perfectly: they're fluffy, thick, and soft with the perfect rise, made with a combination of oat flour and rice flour. i folded some blueberries into mine but you can also add chocolate chips, lemon zest, toasted coconut, chopped nuts— whatever you feel like.
recipe is below; to see the syrup pour check out my stories hehe (yes i filmed it, you’re welcome)
FLUFFY PANCAKES (vegan, gluten-free, refined sugar-free, oil-free. makes 10-12 pancakes)
* 1 cup (240ml) unsweetened soy or almond milk
* 1 tbsp apple cider vinegar
* 1 cup or 90g oat flour (to make your own, blend 1 cup + 1 tbsp rolled oats in a food processor until fine)
* 1 cup or 150g rice flour (i used a brand from my asian grocery store but any rice flour should work, including brown rice flour)
* 1 tbsp baking powder
* 1/2 tsp salt
* 1 tsp ground cinnamon
* 1 banana, mashed
* 2 tbsp maple syrup
* 1 tsp vanilla extract
* 3/4 cup fresh blueberries
Instructions: Add vinegar to non-dairy milk and stir well and set aside. In a medium mixing bowl combine flours, baking powder, salt, and cinnamon. Mash banana into the milk/vinegar, and add maple syrup and vanilla extract, stirring well. Pour wet ingredients into dry ingredients and stir until just combined (don’t over-mix, a few lumps are fine). Fold in blueberries, if using. Using a 1/3 cup measuring cup, pour batter carefully onto a hot skillet greased with oil, and cook until each side is browned. Serve with maple syrup and fresh fruit.
44 764an hour ago
The weekend calls for self-care and maybe this Mediterranean Quinoa Salad (recipe in bio) - it’s nourishing and packed with flavor, protein, and fresh veggies. Tossed in a refreshing and tangy lemon herb dressing, this salad is surely one of my favorites.
Recipe (link in bio):
I am going out for dinner tonight ❤️ and catching up with a friend who lives abroad. Eating out is probably one of my favourite things to do and I swear I end up spending 90% of my money on eating ❤️😌😂 Is anyone else like this? On the plate is a burrito bowl! Beans cooked in some spices, rice, avocado, red onion, cooked peppers and onion, lettuce and a drizzle of lime 😍 #charlottteeats
🌿Vegabond burger 🍔 at @twistedrootburger 🤤 added some mustard 💛 had this last night for dinner and it was yummy as always 😋
18 15282 hours ago
💗Sticky Sesame Cauliflower - the sweet, sticky, & addictively delicious dish that tastes like a better-for-you version of Panda Express! .
⭐️ The full recipe is on the blog (including full nutrition facts), link in profile or ig story: @chocolatecoveredkatie