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Archive for Diet Nibbles

PRODUCTS: Five More Favorite Foods & Beverages

Another roundup of some recently discovered “favorites,” in alphabetical order.

1. BAI BUBBLES

Bai became a hot brand with its Bai 5 line of five-calorie drinks in great-tasting fruit flavors.

Now, the brand has a carbonated line, Bai Bubbles: a “sparkling antioxidant infusion” in 11.5-ounce cans.

We’re not inveterate soda drinkers, but Bai Bubbles achieves a middle ground between unsweetened flavored club soda and sweet diet soda.

Like the original Bai 5, each can has 5 calories and 1 gram of sugar, with the majority of its sweetness coming from calorie-free stevia, a naturally sweetener.

Everyone will have his or her favorites in this refreshing line, which has 10 flavors: Apple Pear, Blackberry Lime, Black Cherry, Blood Orange, Coconut Lime, Guava, Limón, Pineapple, Pink Grapefruit and Watermelon Lime.

Bai Bubbles is available at Walmart and other retailers nationwide. The line is certified kosher by OU.

Learn more at DrinkBai.com.
 
 
2. COOKIE CHIPS: CHOCOLATE CHIP COOKIES

We love Cookie Chips. They’re very thin and crunchy, very tasty, nicely buttery and rather small, so you can have a few without much guilt (5 cookies have 120 calories).

Flavors include Chocolate Chip, Cinnamon Sugar, Coconut White Chocolate, Dark Chocolate Chip, Original (a buttery sugar cookie), Peanut Butter and Sea Salted Caramel; plus Gluten Free Chocolate Chip and Gluten Free Lemon Sugar.

They’re available in 6-ounce bags and 1.5-ounce single serve packages. The latter are a good strategy, as we’re tempted to eat half the 6-ounce bag.

The line is certified kosher by Kosher LA. Discover more at CookieChips.com.
 
 
3. LANCE SANDWICH CRACKERS: POWER BREAK

Lance makes dozens of different sandwich crackers, most variations of peanut butter and cheese.

In a new direction, Lance has just launched Lance Power Break: granola crackers sandwiched with peanut butter or peanut butter and chocolate. They call it “a pumped up snack that gives you energy…

Power Break is the first sandwich cracker with double-digit protein (12 grams), B vitamins and 13 grams of whole grain to keep you going.”

We can’t vouch for the science, but they sure taste great. Load up for grab-and-go snacks.

The line is certified kosher by OU. See more at Lance.com.

   

Bai Bubbles

Cookie Chips Chocolate Chip

Lance Power Break

New favorites: [1] Bai Bubbles, [2] Cookie Chips and [3] Lance Power Break granola sandwich crackers (photos courtesy their respective manufacturers).

 

Polar Diet Double Fudge

Snyders Wholey Cheese

[4] Polar Beverage’s very chocolatey Double Fudge Diet Soda. [5] Wholey Cheese! gluten-free cheese crackers (photos are courtesy their respective manufacturers).

 

POLAR BEVERAGES: DOUBLE FUDGE DIET SODA

One of our readers turned us on to this zero-calorie chocolate fudge soda. Wowsa, is it good!

We have long enjoyed the delicious flavored seltzers of the brand: The company does a great job with flavors and zero calories.

But we only recently received the 411 on the diet sodas. We promptly went out and bought a bottle of Double Fudge Diet Soda…and then went out and bought two cases.

  • Drink it straight.
  • Make a diet ice cream soda.
  • Add milk for an egg cream.
  •  
    The line is certified kosher by Diamond K. Find out more at PolarBev.com.
     
     
    SNYDER’S OF HANOVER: WHOLEY CHEESE!

    We’re big fans of Snyder’s of Hanover pretzels: so many styles from traditional to braided, chocolate-dipped, flavored pieces, sourdough and gluten-free.

    The company recently launched round pretzel sandwiches in Brick Oven Style Pizza, Cheddar Cheese and Hummus.

    But our favorite of the new products is Wholey Cheese!: crispy, baked cheese crackers with amusing Swiss cheese-type holes (or should that be wholes?).

    The line is all natural and gluten-free, in three flavors: Mild Cheddar, Smoked Gouda and Swiss & Black Pepper. The company says they have 28% less fat than the leading brand of cheese crackers

    Like the pretzels, Wholey Cheese! crackers are great with a soda or beer, or just by themselves. Try them as salad croutons, too.

    The line is certified kosher by OU. Head to SnydersOfHanover.com to see the entire collection.

    Did You Know: The same company that makes Snyder’s Pretzels also makes Lance Sandwich Crackers, Pop-Secret Popcorn and Kettle Chips: all great brands!

     

      

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    TOP PICK OF THE WEEK: Better Bean’s Yummy, Ready To Eat Beans

    The Better Bean Company makes a terrific product that should take off nationwide. We hope it will be the next big thing in delicious, nutrient-dense food for all meals of the day.

    We hope you’ll try it. You can even get your first tub free (see below).

    A NEW WAY TO BUY BEANS

    The company is first to market a line of all-natural, refrigerated, ready-to-eat beans.

    The beans are $3.99 for a 14-ounce plastic tub that is BPA-free, freezable, microwavable and reusable. The beans are solidly packed into the tubs: There’s no packing liquid or no air pockets taking up space; nothing to drain, no can opener required.

    Just pop the top off the tub and dig in, or heat them as you prefer. Add them to recipes, use them as garnishes.

    Prepared from scratch with freshly-harvested beans, the line is cooked in a gluten-free facility, and is non-GMO certified, vegan certified, nut free and soy free.

    Bonus: The line has one-third the sodium of regular canned beans.

    WHY THEY’RE EASIER TO DIGEST

    Another bonus: Better Bean is easy on the digestive system. The company:

  • Uses freshly harvested beans, avoiding the challenges of digesting older beans (dried beans keep for years, and when you purchase them, you have no idea how old they are).
  • Soaks and re-rinses the beans, which eliminates gas-causing* compounds and activates enzymes that make it easier to digest all the nutrients. Dried beans must be soaked overnight before cooking, but you need to change the soaking water every few hours to removes the oligosaccharides* that cause flatulence.
  • Adds ingredients that help ease bean digestion. Onions, garlic and cumin help with this process, but the star ingredient is apple cider vinegar, which breaks down indigestible oligosaccharides.
  • ____________________
    *Oligosaccharides, a category of sugars in beans, cannot be digested by the stomach or small intestine. They get passed on to the large intestine where bacteria begin to break them down. During the process, the bacteria release several different types of gases, mainly hydrogen, nitrogen and carbon dioxide.
     
    MEET THE BETTER BEANS

    They are excellent on their own as a protein-packed side or snack; or can be added to dishes and recipes for every meal of the day.

    The Better Bean line currently has eight varieties: half with mild seasonings, half with medium spiciness.

    While the beans are cooked with garlic, onion and herbs, you can add fresh herbs, chopped scallions, more heat or other seasonings as you desire.

    Take your pick:

  • Better Baked Beans: mild; for sides—they’re in a tangy tomato sauce with a bit of maple syrup.
  • Cuban Black Beans: mild; for quesadillas, rice and beans, sides and soups.
  •    

    Better Bean Uncanny Refried Beans
    [1] You can do so much with eight different varieties.

    Better Bean Roasted Chipotle Red Beans
    [2] Half the varieties are mild, half are medium-spicy.

    Black Bean Breakfast Burrito

    [3] An easy way to add protein to avocado toast. (all photos courtesy Better Bean).

  • Roasted Chipotle Red Beans: medium; for burrito bowls, nachos and tacos.
  • Skillet Refried Red Beans: mild; for bowls, burritos, quesadillas and tacos.
  • Southwestern Pinto Beans: for burritos, soups, sides and stir-fries.
  • Tuscan White Beans: mild; for bowls, curries, pastas and spreads.
  • Uncanny Refried Black Beans: for bowls, dips, quesadillas and tacos.
  • Three Sisters Chili: mild; a complete heat and eat meal or snack.
  •  
    Any variety can be served hot or cold.

     

    Avocado Toast With Black Beans
    [4] Add protein to avocado toast (photo courtesy Better Bean).

    Mushroom & Bean Hors d'Oeuvre

    [5] Get creative: Instead of stuffing mushrooms with empty-carb breadcrumbs, stuff them with beans (photo courtesy Gather The Table).

     

    MORE WAYS TO ENJOY BETTER BEANS

    Beans are nutrient-dense and provide your body with essential nutrients, minerals, vitamins, and one of the most affordable sources of protein.

    In addition to the bowls, dips and Tex-Mex (enchiladas, nachos, quesadillas, rice and beans, tacos) recommended on the packages, try them:
     
    At Breakfast

  • Atop a savory waffle, with or without the bacon and eggs.
  • On any type of burger.
  • On toast, with or without avocado.
  • With breakfast eggs.
  •  
    At Lunch

  • As a soup garnish (a small mound in the middle of the bowl).
  • In an avocado half.
  • In any wrap sandwich.
  • In lettuce cups and layered salads.
  • On a grilled vegetable sandwich.
  •  
    At Dinner

  • As healthy vegan hors d’oeuvre (for example, top a rice cracker with beans, spices and a raw vegetable garnish).
  • As sides.
  • In casseroles.
  • In stir-fries.
  • With pizza: top the crust topped with beans, then mozzarella and toppings.
  •  
    For Snacks

  • As a protein pick-me-up at home or work.
  • As a spread with crackers.
  • Paired with guacamole and corn chips.
  • With crudités.
  •  
    GET YOUR FREE SAMPLE

    Try the the tub of your choice free. Just download the website coupon.

    Better Bean is carried by Whole Foods stores nationwide, Amazon Fresh and other retailers. Here’s the locator for retail store and e-tail websites.

    Head to BetterBeanCo.com for more on this very welcome line.
     
     
    THE HISTORY OF BEANS

    Beans are one of the oldest-cultivated plants, an important source of protein. Cultivated bean fossils found in Thailand date to the early 7000 BCE.

    Cultivation came later in the west: Wild beans that had been initially gathered in Afghanistan and the Himalayan foothills were cultivated by 2000 B.E.E. in the the Aegean, Iberia and transalpine Europe (modern Belgium, France, parts of Germany, the Netherlands and Switzerland).

    The oldest-known domesticated beans in the Americas date to the same time [source]. In fact, most species in the bean genus Phaseolus originated in the Americas, and were grown from Chile to the northern United States.

    In the New World, indigenous peoples grew beans together with maize and squash. The beans would be planted around the base of the developing corn stalks, and would wind their way up, with the stalks serving as a trellis. The beans, in turn, provide essential nitrogen for the corn.

    Bean trivia: Beans are a heliotropic plant, meaning that the leaves tilt throughout the day to face the sun. At night, they fold into a “sleep” position.
     
     
    THE DIFFERENT TYPES OF BEANS

    Check out the different types of beans in our Beans & Grains Glossary.
     

      

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    RECIPE: Chocolate-Dipped Coconut Macaroons

    May 31st is National Macaroon Day. Here, David Lebovitz, renowned pastry chef, blogger and author of cookbooks, shares his recipes for chewy, chocolaty macaroons.

    First, some macaroon history:

  • MAC-A-ROON is the English name for the Italian almond meringue cookies (maccarone, mah-cah-ROW-nay) first made by monks, possibly in the 13th century. They most resemble today’s amaretti cookies, with a crisp crust and a soft interior, developed at the court of Savoy in the mid-17th century. Since almond flour made them kosher for Passover, Italian Jews embraced the recipe.
  • COCONUT MACAROONS were developed in the Jewish community as a variation to the original recipe. They became a popular year-round cookie outside of the Jewish community as well.
  • MAC-A-RONS are the French version, delicate meringue cookie sandwiches filled with buttercream, ganache or jam. They were created at the beginning of the 20th century by Parisian baker Pierre Desfontaines Ladurée, had the idea to join two meringues and fill them with ganache.
  •  
    All three versions are gluten-free.

    Who first thought to dip coconut macaroons in chocolate? It isn’t known, but we thank them.

    Here’s a detailed history of macaroons and macarons.

    RECIPE: CHOCOLATE-DIPPED COCONUT MACAROONS

  • Be sure to use unsweetened coconut (medium shredded coconut or coconut flakes), which is available at most natural-food shops and online.
  • You can prep the dough up to a week in advance, or freeze it for future use.
  • Prep time is 30 minutes, cook time is 25 minutes.
  •  
    Ingredients For About 30 Cookies

  • 4 large egg whites
  • 1-1/4 cups sugar (10 oz./315 g)
  • 1/4 teaspoon salt
  • 1 tablespoon honey
  • 2-1/2 cups (9 oz./280 g) unsweetened shredded dried coconut
  • 1/4 cup (1-1/2 oz./45 g) all-purpose flour
  • 1/2 teaspoon vanilla extract
  • 2 ounces (60 g) semisweet chocolate, chopped
  •  
    Preparation

    1. STIR together the egg whites, sugar, salt, honey, coconut and flour in a large fry pan. Heat over medium-low heat, stirring constantly, scraping the bottom as you stir. When the mixture just begins to scorch at the bottom…

    2. REMOVE from the heat and stir in the vanilla. Transfer to a bowl and let cool to room temperature. At this point the mixture can be chilled for up to 1 week, or frozen for up to 2 months. When ready to bake,

    3. PREHEAT the oven to 350°F (180°C). Line a baking sheet with parchment paper or a silicone baking mat. Using a spoon and your fingers, form the dough into 1-1/2 inch (4 cm) mounds and arrange them evenly spaced on the prepared baking sheet. Bake until deep golden brown, 18 to 20 minutes. Transfer the pan to a wire rack and let cool completely.

    4. LINE a baking sheet with plastic wrap. Melt the chocolate in a clean, dry bowl set over a pan of simmering water. Dip the bottom of each macaroon in the chocolate and set the cookies on the prepared baking sheet. Refrigerate until the chocolate is set, 5 to 10 minutes.

     

    Coconut Macaroons Chocolate Dipped

    Macaroons On A Silpat

    Chocolate-Dipped Coconut Macaroons

    Coconut Macaroons Chocolate Dipped

    [1] Dipping in chocolate. Who gets to lick the bowl? (photo courtesy David Liebovitz). [2] A Silpat baking sheet protects the macaroons from over-browning (photo courtesy Silpat). [3] Bet you can’t eat just one (photo courtesy Burdick Chocolate). [4] Dipping the tops in chocolate may cause drips, but there are no sticky fingers from holding a chocolate bottom (photo courtesy The Fosters Market Cookbook).

     
    Recipe originally posted on Williams-Sonoma.com.

      

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    TIP OF THE DAY: Bunless Burgers

    Most store-bought burger rolls are pretty blah: a form of white bread used to hold the burger.

    Earlier, we suggested 25+ alternatives to the burger bun, from baguette to brioche to pretzel roll.

    Even when the roll is special, it begs the question: Does the bread serve any purpose other than enabling utensil-free eating?

    We love good bread: At a top restaurant, we’d rather have the bread than the meat. But over the years we’ve found that it doesn’t add to the burger experience. Even the best bread gets soggy with all the condiments and burger juice.

    Drumroll: Today, we suggest burgers without the bun—at least, without a bread bun.

    The original hamburger steak served in the U.S., essentially the Hamburg steak from Hamburg, Germany, was served on a plate with a fork and knife: no bun (here’s the hamburger history).

    So how about going bunless—or rather, breadless?
     
     
    NON-BREAD BUN ALTERNATIVES

    Whether gluten-free, low-carb or paleo, we’ve seen every burger bun substitute imaginable, from homemade cauliflower buns to potato pancakes.

    Alternatives To The Burger Bun

    Look to different vegetables:

  • Lettuce leaves (photos #1 and #2), along with tomato and onion
  • Grilled pineapple (photo #3)
  • Grilled portabella mushrooms (photo #4)
  • Other grilled vegetables (photo #5)
  •  
    For the “other grilled vegetables,” look for the widest eggplant, potato or zucchini. You may be able to find one that can be sliced to hold an average burger.

    Otherwise, you may end up with sliders.

    TIP: While bread buns keep your fingers clean, the lettuce leaves do the same (at best a bit of water residue). If you don’t want to touch the oil-brushed grilled veggies, the solution is simple: an open-face burger with a knife and fork.
     
     
    TASTY TOPPINGS

    We enjoy trying new burger toppings. These work whether you serve conventional buns or the “vegetable buns” above.

    You can start with your favorite condiments (ours are curried ketchup*, sriracha mayo* and sweet and savory pickles).

  • Caramelized onions
  • Cheese
  • Chili
  • Grilled fruit (pineapple, peaches)
  • Guacamole
  • Hummus
  • Salsa
  • Slaw
  •  
    SLAW ALTERNATIVES

    If you call yourself a foodie, bypass the commercial cabbage slaw with a few flecks of carrot, dripping with diluted mayonnaise. Instead, go for a homemade slaw. If you don’t have time to make it, assign one or two recipes to someone else.

  • Apple Ginger Cole Slaw
  • Blue Cheese Slaw (add crumbled blue cheese to any classic cole slaw recipe)
  • BLT Slaw
  • Broccoli Slaw (substitute store-bought shredded broccoli for the cabbage in any cole slaw recipe)
  • Crunchy Asian Slaw
  • Lime-Cumin Cabbage Slaw
  • Pepper Jelly Slaw
  • Vanilla Slaw
  • Vietnamese Cabbage Slaw
  • Two-Color “Mexican” Cabbage Slaw
  •  

     

    Burger In A Lettuce Bun

    Bunless Burger

    Pineapple Burger

    Burger On Portobello Bun

    Burger On Grilled Eggplant

    [1] Trade the bread for lettuce leaves (photo courtesy Burger Fi). [2] For onion lovers, a double-onion burger with raw and caramelized onions. [3] A tropical burger. Use two slices of grilled pineapple instead of the bread. Here’s the recipe from Fit Views. [4] Spell it portabella or portobello, it’s a delicious bread substitute. Here’s the recipe from Sew Lets Cook. [5] Grilled eggplant as a bun (photo courtesy Our Four Forks).

     
    BUNS, ROLLS AND BISCUITS: THE DIFFERENCE

    Are the halved breads that surround hot dogs and hamburgers properly called rolls or buns?

    There is no official difference, meaning that there are no specific USDA standards. Both rolls and buns are single-serve breads, and the USDA only stipulates that buns and rolls weigh less than one-half pound. (Loaves of bread, on the other hand, must weigh one pound or more).

    Manufacturers and retailers use whichever term they want. However, the American Institute of Baking uses this distinction

  • Rolls is the term generally used for individual breads that hold a filling—either pre-filled like cinnamon rolls or sandwich bread like Kaiser rolls. The notable exception is hot cross buns, which are filled with currants or raisins and thus should be hot cross rolls. However, the first recorded use of the term “hot cross bun” appears in 1733, when there was no distinction.
  • Buns typically do not contain a filling, but can be eaten plain, with a spread (butter, jam), or used as a sop, i.e., to wipe up a liquid food: gravy, sauce, soup, stews.
  • Bunne was the word used in Middle English. The use of roll to describe a small bread came much later. The oldest reference we could find is to Parker House rolls, in 1873.
  • Biscuits use a different leavening. Biscuits use baking powder to rise; buns and rolls use yeast.
  • Texture: Rolls can be hard (crusty) or soft, buns are soft, and biscuits are pillowy soft (from the baking powder).
  •  
    It is true that “burger bun” rolls off the tongue more easily than “burger roll.” But the more accurate term is roll.

    Just for the record.

    ________________

    *Just mix the seasoning into regular ketchup or mayonnaise to your desired intensity.

      

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    PRODUCTS: 5 More Favorite Specialty Foods

    Another batch of favorites from THE NIBBLE.

    What makes it a favorite? We would buy it again…and again. In alphabetical order, we recommend:

    1. LOVE THE WILD: FROZEN FISH FILLET ENTRÉES

    Only one in five Americans meet the USDA recommendation for fish intake, a vital high protein dietary component that’s high in protein and healthy fats.

    LoveTheWild is on a mission to make it easy for you to enjoy delicious, traceable fish dinners—in fact, we can’t recall an easier preparation. Add the fillet to the piece of parchment paper, top with the cubes of sauce, fold and bake. It tastes like it was prepared at a [good] restaurant.

    Aside from a moist and tasty piece of fish, there’s no pan to clean: The parchment goes from pan to plate (or, you can remove it before plating).

    In the process, the company uses the greener technique of aquaculture, which they call “the least environmentally impactful form of animal protein production in the world.”

    The frozen entrées, nicely packaged, pair sustainably-sourced fish filets with regional, butter-based sauces that complement each species’ unique taste.

    The company hand-selects seafood from the most well-managed farms in the world, providing you with the highest quality sustainable seafood. There are currently four varieties, each of which was a hit with us:

  • Barramundi with Mango Sriracha Chutney
  • Catfish with Cajun Creme
  • Rainbow Trout with Salsa Verde
  • Striped Bass with Roasted Pepper Almond Sauce
  •  
    We received these as samples, but we’re headed out to load up!

    LoveTheWild products are sold at major retailers across the U.S., including Whole Foods Markets, Wegmans, Sprouts, and Mom’s. Find a store locator and more information at LoveTheWild.com.
     
     
    2. MEMBER’S MARK SEA SALT CARAMELS

    Sam’s Club, a division of Wal-Mart Stores, is increasing its foothold in the specialty food space. It has revamped its private label Member’s Mark brand to include more premium products.

    Items span many categories, from sea salt caramels and honey sourced from a U.S. bee cooperative to all-natural pulled pork created with help from pit masters at the Kansas City Barbeque Society.

    The brand will add 300 new items this year and plans to add another 300 next year. In addition to food, the Maker’s Makrk merchandise includes health and wellness and apparel.

    We received samples of the sea salt caramels, honey, and olive mix. The honey and olives hit the spot; but there are good honeys and olives around.

    The hands-down winner were the delicious sea salt caramels, notable for their generous size (about 1-1/4 inches square by 7/8 inch high—a long, chewy mouthful.

    The centers are soft, handcrafted caramel, the exterior quality milk chocolate. There’s a light sprinkle of sea salt; even if you don’t see it, you’ll taste it.

    Caveat: We couldn’t stop eating them.

    If you’re not near a Sam’s Club, we also found them on Amazon, and are trying to restrain ourselves from ordering the six-pack.
     
     
    3. PEPPERIDGE FARM FARMHOUSE CHOCOLATE CHIP COOKIES

       
    Love The Wild Striped Bass

    Members Mark Sea Salt Caramels

    Sea Salt Caramels

    Pepperidge Farm Farmhouse Dark Chocolate Chip Cookies

    [1] Love The Wild has four terrific frozen fish entrées (photo courtesy Love The Wild). [2] Member’s Mark from Sam’s Club has great salted caramels (photo courtesy Sam’s Club). [3] The caramels look like this, with tiny grains of salt. You can make these at home with this recipe from Inspired Taste. [4] Pepperidge Farm Farmhouse is perhaps the best mass-market chocolate cookie (photo courtesy Pepperidge Farm).

     
    We wouldn’t have called these cookies “farmhouse.” They’re sophisticated, thin and crispy. We think they’re Pepperidge Farm’s best cookies yet.

    Made from classic ingredients—butter, flour, vanilla and chocolate chips—the cookies are made in three varieties:

    Choose a product:Pepperidge Farm FarmhouseTM Dark Chocolate Chip Cookies

  • Pepperidge Farm Farmhouse Dark Chocolate Chip Cookies
  • Pepperidge Farm Farmhouse Triple Chocolate Chip Cookies
  • Pepperidge Farm Farmhouse Milk Chocolate Chip Cookies
  •  
    It’s hard to choose a favorite, but you don’t have to: Try them all.

    The’re available last retailers nationwide; SRP is $3.49. The line is certified kosher by OU.
    ________________

    *Traceability is the ability to verify the history, location aor application of an item by means of documented recorded identification. Consumers and retailers can follow if a product meets regulatory, environmental and ethical standards.Here’s more.

     

    Wholey Cheese Crackers

    Terra Plantain Chips

    [5] One of three flavors of gluten-free cheese crackers, from Snyder’s Of Hanover. [6] Plantain Chips from Terra Chips.

     

    4. SNYDER’S OF HANOVER: WHOLEY CHEESE! CRACKERS

    Does America need another cheese cracker?

    Yes, when they’re as light and tasty as Wholey Cheese, the new brand from Snyders Of Hanover. And gluten free, to boot.

    Potato starch is used instead of wheat flour, an advantage over Cheez-It and Goldfish:

  • Mild Cheddar
  • Smoked Gouda
  • Swiss & Black Pepper
  •  
    The only issue is the high proportion of broken crackers. But in the end, it didn’t affect us as we ate every crumb: from the bag and sprinkled onto salads, soups and potatoes.

    Find them at retailers nationwide.
     
     
    5. TERRA CHIPS: PLANTAIN CHIPS

    We have loved Terra Chips long before they were a store product. They began as a specialty of a Manhattan caterer, who sliced his way to famed and fortune (and we thank him for it).

    The company has just introduced two varieties of plantain chips:

  • Plantains, a savory chip
  • Sweet Plantains
  •  
    Plantains are members of the banana family, but are more dense and less sweet (and can’t be eaten raw). They grow in tropical climates, where they are treated as root vegetables (but they aren’t), and typically served in savory preparations.

    Plantains ripen, like bananas. The Sweet Plantains are made from the ripe fruit, at the point that natural browning occurs. There is no sugar added.

    We actually preferred the more savory chip.

    Discover more at TerraChips.com. The line is certified kosher by KOF-K.

     

      

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