Meijer Naturals Peanut Butter vs. JIF Naturals Peanut Butter

 Today I am comparing Meijer Naturals Peanut Butter and JIF Naturals Peanut Butter. Just to be clear, the term "Natural" has no regulatory meaning behind it, therefore any manufacturer can put that their product is "Natural" without really meeting any criteria. Compared to the term "Organic" which has very high standards and criteria to be met. 

Anyway, I chose to compare the brands' natural selection because looking through most of the peanut butter selection, these are the healthier options. Looking more closely at the label they are about the same in calories, total fat, and saturated fat. However, the Meijer Naturals is lower in sugar and sodium per 2 tablespoons. If you look at the ingredients list, JIF is made with peanuts, sugar, palm oil, salt, and molasses. The palm oil that is in the JIF brand is an oil that contains a high amount of saturated fat, and the JIF brand is higher in sodium and sugar (because of the molasses). Meijer Naturals is made with peanuts--yes that's it! I would recommend choosing the Meijer Naturals.

This is only one example of how reading the label and ingredient list is important for everything you buy. It make take some time in the beginning, but once you know what works and what to look for then it's easy! :)

Tomato Sauce vs. Tomato Puree

Today I am comparing Tomato Sauce vs. Tomato Puree. I usually use this type of product as a base for a soup, casserole, or some type of pasta dish like spaghetti. It's kind of hard to see the nutrition labels in the pictures, so I put the main points below each picture and the ingredients listed at the bottom. 

As you can see the tomato puree has less sodium in it (by A LOT!!) and almost the same amount of calories. Also, the tomato puree is only missing onion powder, garlic powder, and dried bell pepper. You could easily add these ingredients yourself and still get the taste and consistency you want to achieve in your recipe and save 265 mg of sodium per 1/4 cup!

Go with the tomato puree next time. It is easy to take the recipes you love and make simple substitutions just like this to make it a little healthier. :)

Tomato Puree (per 1/4 cup): 25 cals, 15 mg Sodium

Tomato Sauce (per 1/4 cup): 20 cals, 280 mg sodium

 

Tomato Sauce Ingredients: Tomato Concentrate (Water, Tomato Paste), Salt, Onion Powder, Garlic Powder, Citric Acid, Natural Flavors, Dried Bell Pepper.

Tomato Puree Ingredients: Tomato Concentrate (Water, Tomato Paste), Citric Acid.

Winter Squash Mac & Cheese

Hi everyone!

I hope your enjoying this wonderful winter weather (not!), so keeping with the season, today's recipe is Winter Squash Mac & Cheese. This recipe is seriously so good! Now I don't want to lie to you and say it tastes just like "the blue box", but I will say it is just as good, if not better because it's packed full of veggie goodness! Also, it has 3 different types of cheeses, so it lives up to it's name! :)

So here's how to make it:

Here's the recipe:

1 pound elbow macaroni  (could use whole wheat, or tri-colored veggie pasta)
2 (10-ounce) packages frozen pureed winter squash
2 cups skim milk
4 ounces extra-sharp Cheddar, grated (about 1 1/3 cups) (could use reduced-fat)
2 ounces Monterrey jack cheese, grated (about 2/3 cup)  (could use reduced-fat)
1/2 cup part-skim ricotta cheese
1/8 teaspoon cayenne pepper

1 medium sized bag frozen broccoli florets (steamed)

Bring a large pot of water to a boil. Add the macaroni and cook until tender but firm, about 5 to 8 minutes. Drain and transfer to a large bowl.

Meanwhile, place the frozen squash and milk into a large saucepan and cook over a low heat, stirring occasionally and breaking up the squash with a spoon until it is defrosted. Turn the heat up to medium and cook until the mixture is almost simmering, stirring occasionally. Remove the pan from heat and stir in the Cheddar, jack cheese, ricotta cheese, and cayenne pepper. Pour cheese mixture over the macaroni and stir to combine. Steam frozen broccoli in microwave or in steamer, mix into mac and cheese. Enjoy!

This recipe is originally compliments of Ellie Krieger, I changed a few things to make the recipe a little simpler. You can see the original recipe here: http://www.foodnetwork.com/recipes/ellie-krieger/macaroni-and-4-cheeses-recipe.html

Peanut butter banana chocolate chip muffins

Hi, my name is Megan Rose. I am very excited to be starting my blog, Live Healthy, Live Happy. I am currently a Dietetic Technician, Registered (one step under a Registered Dietitian), and am studying to be a RD. Lord willing, I will be done in August!! I will be posting recipes and videos of how to make healthy recipes step by step, and tips on making healthier choices in your everyday life.

Peanut Butter Banana Chocolate Chip Muffins

These muffins are delicious and everyone who’s had one agrees! Who would know that they are good for you too? With whole wheat flour, only 1 tablespoon of canola oil, peanut butter, bananas, yogurt, and everyone’s favorite-chocolate! They're pretty simple to make, mix everything up and bake, it’s that simple. Also, at 116 calories per muffin, how can you go wrong!!? Thanks for watching, and always live healthy, live happy! :)

1 cup whole wheat flour

1 teaspoon baking powder

1/2 teaspoon baking soda

2 ripe bananas, mashed

1/3 cup unsweetened crunchy peanut butter

1/2 cup brown sugar

1/4 cup plain fat-free yogurt

1 large egg

1 tablespoon canola oil

3/4 cup semisweet chocolate chips

1. Preheat oven to 350 degrees F (175 degrees C).
2. Spray a muffin pan with cooking spray.
3. Whisk whole wheat flour, baking powder, baking soda, and salt in a large bowl.
4. Stir mashed bananas, peanut butter, brown sugar, yogurt, egg, and canola oil thoroughly in a separate bowl.
5. Stir the banana mixture into the dry ingredients until thoroughly combined; stir in chocolate chips.
6. Spoon batter into the prepared loaf pan.
7. Bake in the preheated oven until the muffins are lightly browned at the edges and a toothpick inserted into the center comes out clean, ~18 minutes.
8. Enjoy!

Note: If you don’t have whole wheat flour on hand, regular white flour works fine too (I’ve tried it). :)