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Champions Greek Yoguart

Thu, 19 Jan 2012 13:50:26 -0500

Chobani came out with a wonderful greek yoguart made for kids. Sold as a four pack, each 3.5 oz cup is packed with protein, calcium and vitamin D. They make a great school snacks. We've been able to find two flavors in our local grocery store. JoJo loves Honey-nana (14g) & Nick enjoys Verry Berry (12g). Additionally, I've found them in our health food store and Costco.

There are no preservatives, artificial colors or sweeteners. Additionally they are made with milk from cows not treated with rBST.

If you're kids have tried either flavor submit a comment below, thank you!

Sloppy Joes with Corn

Sat, 31 Dec 2011 20:35:00 -0500

Yield: 6 servings Total time: 45 minutes

The kids really loved having this classic sloppy joes dish for dinner this week. Easy to make and great for leftovers.

1 teaspoon canola oil

1 cup finely chopped onion

1 cup chopped green bell pepper

2 garlic cloves, minced

1 1/2 pounds ground beef

1 (6-ounce) can tomato paste

2 teaspoons chili powder

1 teaspoon ground cumin

1/2 teaspoon salt

1 (14-ounce) can chicken broth

15-ounce corn, rinsed and drained

6 whole wheat hamburger buns

1. Heat oil in a large nonstick skillet over medium- high heat. Add onion, bell pepper, and garlic, saute 3 minutes. Add meat to pan; cook 5 minutes or until browned, stirring to crumble. Stir in tomato paste, cook 2 minutes. Add chili powder, cumin, salt, and broth. Reduce heat, and simmer 12 minutes or until thickened, stirring occasionally. Stir in corn; cook for 2 minutes or until thoroughly heated.

2. Spoon about 1 cup meat mixture on bottom half of each hamburger bun, cover with top half of each bun.

Fat 7.5g Carbohydrates 40g

Protein 31.7g Fiber 6.2g

Cooking Light June 2006 page 198

Bundt Coffee Cake

Fri, 16 Dec 2011 23:08:00 -0500

I can make this recipe ahead of time and serve when we have guests. It's also one of our family tradition to have this moist coffee cake Christmas morning. Since it's a bundt cake getting 14 equal slices can be difficult. When it's time to serve the kids a slice we use our dietary scale for accurate carbohydrates.

Yield: 14 serving Prep/Cooking: 1 hour 15 minutes Cool completely before serving! I make it the night before and cool all night.

Cooking Spray

1 tablespoon dry breadcrumbs

1 1/2 cups granulated sugar

1/4 cup butter, softened

2 large eggs

1 large egg white

1 1/4 cups fat-free sour cream

1 teaspoon vanilla extract

2 1/2 cups cake flour (about 10 ounces, I use Pamela's Baking & Pancake Mix)

2 teaspoons baking powder

1/2 teaspoon salt

1/4 cup all-purpose flour (about 1 ounce)

1/4 cup packed brown sugar

1 teaspoon ground cinnamon

1/4 teasoon salt

1 tablespoon butter, chilled and cut into small pieces

1/4 cup chopped pecans

1 teaspoon powdered sugar

1. Preheat oven to 350 degrees.

2. Coat a 12-cup bundt pan with cooking spray; dusting with bread crumbs.

3. Place gradulated sugar and 1/4 cup butter in a large bowl; beat with a mixer at medium speed until well blended. Add eggs and egg white, 1 at a time, beating well after each addition. Beat in sour cream and vanilla

4. Lightly spoon cake flour into dry measuring cups; level with a knife. Combine cake flour and next 3 ingredients, stirring with a whisk. Add cake flour mixture to butter mixture, beating at low speed until blended.

5. Lightly spoon all-purpose flour into a dry measuing cup; level with a knife. Combine all-purpose flour, brown sugar, cinnamon, and 1/4 teaspoon salt; cut in 1 tablespoon butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in pecans.

6. Pour half of batter into prepared pan. Sprinkle with pecan mixture. Pour remaining half of batter over pecan mixture. Bake at 350 degrees for 40 minutes or until a wooden pick inserted in center comes our clean. Cool completely. Invert onto a platter. Sprinkle with powdered sugar.

1 slice=

Fat 6.6g Carbohydrates 59.2g

Protein 5.1g Fiber 0.8g

Cooking Light 2006 page 415

Sugared Vanilla Cookies

Mon, 28 Nov 2011 22:03:00 -0500

Yield: 64 cookies
Freeze: dough 2 hours before baking

This is a great cookie for whatever holiday you are celebrating, just choose the sugar sprinkle to match. Make the dough and freeze it. When you are ready, let it thaw for a few minutes before rolling in sugar. Then slice and bake as directed.

2 ½ cups flour, about 11 ¼ ounces (I use Pamela's Pancake & Baking Mix)
½ teaspoon baking soda
½ teaspoon salt
1 cup granulated sugar
10 Tablespoons butter, softened
2 teaspoons vanilla extract
2 large egg whites
Cooking spray
½ cup red and green sugar sprinkles

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt, stirring will with a whisk.
Place granulated sugar and butter in a large bowl; beat with a mixer at medium-high speed until light and fluffy (about 1 minute). Add vanilla and egg whites, beating just until a soft dough forms. Divide dough into 2 equal portions. Place each portion on plastic wrap; shape each portion into and 8-inch log. Wrap logs in plastic wrap; freeze at least 2 hours or until very firm.
Preheat oven 375 degrees.
Working with one dough log at a time, lightly coat each log with cooking spray. Roll each dough log in sugar sprinkles, pressing gently to adhere. Cut each dough log into 32 (1/4-inch-thick) slices; place 1 inch apart on baking sheets coated with cooking spray. Bake at 375 degrees for 10 minutes or until set. Remove from pans; cool completely on wire racks.

1 cookie= (you can also weight out the cookie on the scale to determine it's carbohydrates)
Fat 1.8g
Carbs 8.4g
Protein 0.6g
Fiber 0.1g

Cooking Light December 2005; page 138

Quick Pastitsio

Tue, 15 Nov 2011 12:52:00 -0500

Yield: 6 servings Prep: 17 minutes Cooking: 15 minutes

This recipe is so creamy and rich. Just delicious! Use any short pasta such as ziti, rotini or penne.

8 ounces uncooked penne (tube-shaped pasta)

Cooking spray

1 pound ground sirloin

1 tablespoon olive oil

1 1/2 cups chopped onion

5 garlic cloves, minced

3/4 teaspoon kosher salt

1 tablespoon all-purpose flour (I use buckwheat)

2 cups fat-free milk

1 (14.5-ounce) can diced tomatoes, drained

1/2 cup (4 ounces) cream cheese

1 (3-ounce) package cream cheese

3/4 cup (3 ounces) shredded part-skim mozzarella cheese

2 tablespoons chopped fresh flat-leaf parsley

Preperation:

1. Preheat broiler.

2. Cook pasta according to package directions, omitting salt and fat. Drain.

3. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add beef to pan; sauté 5 minutes or until browned, stirring to crumble. Remove beef from pan; drain. Wipe pan clean with paper towels. Add oil to pan; swirl to coat. Add onion; sauté 4 minutes, stirring occasionally. Add garlic; sauté 1 minute, stirring constantly. Add beef; sprinkle with salt. Add flour; cook 1 minute, stirring frequently. Stir in milk, tomatoes, and cream cheeses, stirring until smooth; bring to a simmer. Cook 2 minutes or until thoroughly heated. Stir in pasta.

4. Spoon pasta mixture into a 13 x 9-inch broiler-safe baking dish coated with cooking spray. Sprinkle mozzarella evenly over top. Broil 4 minutes or until golden. Sprinkle with parsley.

1 1/3 cups=

Fat 15.9g Carbohydrates 41.9g

Protein 27.8g Fiber 1.9g

Cooking Light October 2011 page 108

White Chili

Wed, 26 Oct 2011 17:27:00 -0400

Yield: 6 servings Prep: 15 minutes Cook: 20 minutes

Sometimes I will cook a whole chicken and use 1 ½ cups for this recipe and have the rest for sandwiches or another recipe.

2 teaspoons canola oil (you can use sunflower oil instead)
1 ½ chopped onion (about 1 large)
3 garlic cloves, minced
2 cups chicken broth
½ teaspoon salt
1 ¾ pound skinless, chicken breast halves
2 tablespoons cornmeal
1 (19-ounce) can cannellini beans rinsed and dried
½ cup plain yogurt

1. Heat oil in a Dutch oven over medium heat. Add chopped onion and garlic to pan; cook 5 minutes or until onion is tender, stirring occasionally. Add broth, salt, and chicken to pan; bring to a boil. Cover, reduce heat to low, and simmer 15 minutes. Remove chicken from broth mixture; cool.
2. Add cornmeal and beans to broth mixture, stirring with a whisk; simmer 15 minutes.
3. Mash about ¼ cup beans against side of pan. Cut chicken into bite-size pieces. Add chicken to pan; simmer 5 minutes or until mixture thickens, stirring frequently. Top each serving with yogurt.

3/4 cup=
Fat 4.1g
Carbs 14.3g
Protein 24.8g
Fiber 3g

Inspired by Cooking Light September 2008 page 82

Yummy Earth Lollipops

Mon, 17 Oct 2011 22:57:00 -0400

I bought a big bag of these Yummy Earth organic lollipops from our local healthfood store. I also found them when I was shopping at Home Goods.

They're all natural with no artifical dyes or flavors. These organic lollipops are made with real fruit extract and have a variety of fun flavors: wet-face watermelon, too berry blueberry, sour apple tart, pomegranate pucker, mango tango, googly grape, strawberry smash & very very cherry. The whole famiy loves them and they don't have any of the scary ingredience.

Three pops = 17g of carboydrates

I found a great Yummy Earth Lollipops Review from Organic Deals & Coupons. See the Amazon link below or in the review she also gives you alternative places to buy these lollipops.

Breakfast Burritos

Wed, 28 Sep 2011 09:08:00 -0400

Eggs

Bacon or sausage

Bell peppers chopped, they are optional

Tortillas (we use Spelt Tortillas 27g each)

Sour cream

Salt

Salsa or ketchup (OrganicVille makes a great ketchup sweetened with Agave Nectar so no added sugar and GF 1 Tbsp=4g), are optional just note additional carbohydrates.

Cook the meat over medium-high heat until crisp. Transfer to paper towel to drain. If you are using bell peppers go ahead and heat them up a few minutes. Salt and set aside.

Oil the pan and beat the eggs, season with salt and add to the skillet. Cook for several minutes until done. Add the sausage or crumbled up bacon and mix.

Place a tortilla on a plate and add the amount you want of everything with a dollop of sour cream on top. Roll it up and enjoy!

I purchase OrganicVille both at our local health food store and grocery store.

Creamy Chicken and Rice Casserole

Wed, 14 Sep 2011 12:29:00 -0400

When I have leftover chicken I make this delicious casserole. I usually have the prepackaged items on hand so I can make this when I am short on time. Serve with a side of veggies. My kids don't care for mushrooms so I chop them up in the food processor.

The kids love this dish!

Yield: 6 servings Prep: 30 minutes Cook: 35 minutes

1 (6.9-ounce) package chicken flavored rice-and-vermicelli mix (such as Rice-A-Roni)
1 Tablespoon butter
2 ¼ cup hot water
Cooking Spray
1 ½ pounds skinned, boned chicken breast, cut into bite-size pieces
1 cup pre-sliced fresh mushrooms (I use frozen)
½ teaspoon garlic powder
¾ cup sour cream
¼ teaspoon black pepper
1 (10 ¾ -ounce) can cream of mushroom soup, undiluted
¼ cup crushed multigrain crackers,about 8 crackers (we use pecan nut-thins)
1 Tablespoon butter, melted
½ teaspoon poppy seeds

1. Cook rice mix in a large nonstick skillet according to package directions, using 1 tablespoon butter and 2 ¼ cups hot water. Place mixture in a large bowl. Wipe pan with a paper towel.

2. Preheat oven to 350 degrees

3. Coat skillet with cooking spray; place over high heat until hot. Add chicken, mushrooms, and garlic powder; sauté 4 minutes or until chicken is done. Remove from heat. Add chicken mixture, sour cream, pepper, and soup to rice mixture, stirring until well-blended; spoon into a 2-quart casserole coated with cooking spray. Combine cracker crumbs, butter, and poppy seeds; sprinkle over chicken mixture. Bake at 350 degrees for 35 minutes or until thoroughly heated.

1 cup =
Fat 2.5g
Carbohydrates 35.9g
Protein 35.9g
Fiber 5.3g

Inspired by The Complete Cooking Light Cookbook page 351

Zucchini Bread

Thu, 08 Sep 2011 12:29:00 -0400

Yield: 12 servings per loaf (2 loaves) Prep: 20 minutes Cook: 1 hour Cool: 10 minutes

On Mondays I pick up our share of herbs and vegetables from a local cooperative farm (CSA) to which we belong. Today’s share included a thick foot- long zucchini. As I was driving home I thought I would make wonderful recipe and share with you. When I make this moist bread the kids enjoy it for breakfast and snack time. It’s really yummy!

3 cups all-purpose flour (we use Buckwheat flour instead)

1 teaspoon baking powder

1 teaspoon ground cinnamon

½ teaspoon salt

¼ teaspoon baking soda

1/3 cup canola oil

1 teaspoon grated lemon rind

2 teaspoon vanilla extract

2 large eggs, lightly beaten

1 ½ cups sugar

3 cups shredded zucchini (12 ounces)

¼ cup coarsely chopped walnuts

Cooking spray

1. Preheat oven to 350 degrees

2. Lightly spoon flour into dry measuring cups, level with a knife. Combine flour and next 4 ingredients (through baking soda) in a large bowl.

3. Combine next 4 ingredients, through eggs in a large bowl; add sugar, stirring until combined. Add zucchini, stir until well mixed. Add flour mixture; stir just until combined. Stir in walnuts.

4. Divide batter evenly between 2 (8x4-inch) loaf pans coated with cooking spray. (I use a 9 ¼”L X 5 ¼”W X 2 ¾”D it make it easier to measure out 12 slices of ¾” per slice) Bake at 350 degrees for 1 hour or until a wooden pick inserted in the middle comes out clean. Cool 10 minutes in pans on a wire rack; remove from pans. Cool completely on wire rack.

1 slice=

Fat 4.3g Carbohydrates 25.3

Protein 2.7g Fiber 0.6g

Inspired from Cooking Light July 2005 page 168

Vegetable Lasagna

Mon, 15 Aug 2011 23:03:36 -0400

Yield: 6 servings Prep: 30 minutes Cooking: 50 minutes

I love making this vegetable lasagna in the summer because I gather a few ingredience from our garden. I blend the vegetables together in the food processor which makes a creamy lasagna. This recipe is a family favorite!

1 teaspoon olive oil

3/4 cup sliced mushrooms (I buy frozen and thaw)

3/4 cup chopped zucchini

1/2 cup sliced carrot

1/2 cup chopped red bell pepper

1/2 cup thinly sliced red onion

1 (26-ounce) bottle tomato basil pasta sauce

2 tablespoons commercial pesto

1 (15-ounce) carton part-skim ricotta cheese

Cooking Spray

6 hot cooked lasagna noodles (about 6 ounces uncooked), cut in half. (I use Tinkyada noodles)

3/4 cup (3 ounces) shredded part-skim mozzarella cheese

Basil leaves (optional)

1. Preheat oven to 375 degrees

2. Heat oil in a medium saucepan over medium heat. Add mushrooms next 4 ingredients; cook for 5 minutes, stirring frequently. Add pasta sauce;bring to a boil. Reduce heat; simmer 10 minutes

3. Combine pesto and ricotta in a small bowl. Spread 1/2 cup tomato mixture in the bottom of a 8-inch square baking dish or pan coated with cooking spray. Arrange 4 noodle halves over tomato mixture. Top noodles with half of ricotta mixture and I cup tomato mixture. Repeat layer, ending with noodles. Spread remaining tomato mixture over noodles, sprinkle with mozzarella.

4. Cover and bake at 375 degrees for 30 minutes. Uncover and bake an additional 20 minutes. Let stand 10 minutes. Garnish with basil leaves, if desired.

1 slice=

Fat 10.9g Carbohydrates 39g

Protein 18.2g Fiber 3.7g

The Best of Cooking Light page 128

All Natural GlucoLift Glucose Tablets

Sat, 30 Jul 2011 01:04:07 -0400

JoJo and Nick use glucose tablets to raise their blood sugar when it's low. We keep a few bottles of glucose tablets at the house and the kids carry a travel tube full of tablets in their emergency kids. I was really excited to find GlucoLift, an all natural glucose tablet without artificial flavors or coloring.

They come in three flavors Cherry, Orange Cream and Wildberry.

Product feature:

Raises Blood Sugar FAST

Tastes Great- No Chalky Aftertaste

Easy-Access Lid

No Artificial Colors or Flavors (Non GMO)

40 tablets, 4g Glucose per tablet

Cherry Ingredients: Dextrose monohydrate, stearic acid, natural cherry flavor, citric acid, beet juice color, magnesium stearate, silicon dioxide.

Grilled Chicken Thighs

Thu, 21 Jul 2011 13:50:00 -0400

Serve with your favorite side dish to make up the needed carbs. If there are any leftovers you can make sandwiches and salads the next day.

You will need:

8 boneless/skinless chicken thighs (about 31/2 pounds)

¼ cup honey mustard (we use Annie's Naturals organic honey mustard 1tsp. =2g

also a gluten-free product

Salt

Just take a Ziploc bag, put in the honey mustard, chix, and shake some salt into the bag. Shake it up until the chicken is coated and place in the refrig. Start the grill and grill it up. We count this as a free food.

Homemade Vanilla Ice Cream

Wed, 13 Jul 2011 00:00:00 -0400

Yield: fourteen servings (Freeze Bowl) Mix: 25 minutes Freeze: 2 hours

We decided to purchase an ice cream maker so we could do something together as a family on those hot summer days. The kids love helping and it is so easy. We found a maker that not only makes ice-cream; it also makes frozen yogurt and sorbet too! Just put the ingredients in the bowl and let the machine do the rest. The Cuisinart has a 2-Quart capacity so it is plenty big for the numerous times it will be dipped into. The machine is brushed stainless steel so it looks nice on the countertop. It has a large spout so you can add ingredients as it's churning. The wait time is 25 minutes or less. A perfect evening snack. A recipe booklet is included with carb counts and lots of recipes.

Simple Vanilla Ice Cream

1 1/2 cup whole milk

1 1/8 cups granulated sugar

3 cups heavy cream

1 1/2 tablespoons pure vanilla extract

In a bowl, mix and combine the milk and sugar until dissolved, about 2 minutes. Stir in the heavy cream and vanilla. Turn on the machine; pour the mixture into the frozen freezer bowl and let mix until thick, about 20 to 25 minutes. If you want the ice cream to be firmer just put plastic wrap over the bowl and place in the freezer for about 2 hrs. We love to top our ice cream with rainbow sprinkles 1teaspoon = 3 carbohydrates

½ cup servings

Carb. 19g Protein 2g

Fat 20g Fiber 0

Blackberry-Mango Breakfast Shake

Tue, 28 Jun 2011 10:03:53 -0400

Yield: 4 servings Prep time: 10 minutes

This is a delicious and creamy drink loaded with vitamin C, protein and fiber. If you have leftovers store in the refrigerator and serve as a snack or breakfast the next morning. Just stir before serving. I substituted frozen blueberries for the blackberries for convenience.

1 1/2 cups frozen blackberries (I used frozen blueberries)

1 cup refrigerated mango slices (such as Del Monte)

1 cup (about 6 1/2 ounces) low-fat tofu (such as Silken soft)

1 cup orange juice

3 tablespoons honey

1. Combine all ingredients in a blender; process until smooth.

1 cup=

Protein 4g Carb 35.9g

Fat 0.8g Fiber 3.7g

Cooking Light 2006

Honest Ade Classic Lemonade...Zero Carbohydrates

Fri, 20 May 2011 00:00:00 -0400

The kids found Honest Tea Classic Lemonade awesome! A great alternative to soda with zero carbohydrates and Stevia sweetened (16.9 fl.oz.) for about $1.79 each. I found this product at our local health food store.

A blurb from their website:

Honest Tea, the nation's top-selling organic bottled tea company, is introducing zero-calorie Classic Lemonade, the first zero-calorie Honest Ade naturally sweetened with organic stevia. This new variety joins Passion Fruit Green Tea in the zero-calorie line-up.

Classic Lemonade is a delicious USDA-certified organic, caffeine-free thirst quencher. It delivers the refreshing tartness of fresh lemons perfectly balanced with naturally sweet organic stevia extract, an FDA-approved, leafy plant native to South America. Stevia delivers natural sweetness, but does not contain any calories.

Cool Fuel: Nutritional Beverage

Tue, 03 May 2011 00:00:00 -0400

During a recent trip to the grocery store I found a wonderful on-the-go nutritional beverage made for kids, Cool Fuel. It even has a convenient straw attached to the side like a juice box.

The kids tried two of the three flavors they currently offer: chocolate (25g) and vanilla (28g). Nick loved the chocolate. So when he has a late practice and misses dinner I pack one so he can have something nutritious. Available in four 8 oz servings to a pack (around $8.00)

DrSears Says: Cool Fuel helps kids live better, play better, and learn better

Cool Fuel contains all the nutrition your kids need to be healthy and to perform at their best in and out of the classroom. Unlike Pediasure that contains chemicals, food dyes, soybean oil and high amounts of sugar, Cool Fuel is all natural with a taste your kids will love. Whether your kids need more focus at school, more energy in the playground, more growth, or more taste because they are picky eaters, then Cool Fuel is for cool kids like them. And cool moms like you.

- Cool Fuel is an excellent source of Omega-3 DHA
- Fuel is highly nutritious with 18 essential nutrients and antioxidant
- Cool Fuel contains no artificial flavors, colors or sweetners
- Cool Fuel is Gluten and Lactose Free
- Cool Fuel is available in four 8-oz servings to a pack
- Cool Fuel is available in great-tasting flavors that kids love

1 chocolate beverage=

Fat 6g Carbohydrates 25g

Protein 8g Fiber 4g

Picadillo Soft Tacos

Tue, 26 Apr 2011 12:29:00 -0400

Yield: 4 servings Prep: 20 minutes

This is a great meal for the end of a long week; a quick grab before a baseball game or a wonderful lunch the next day. The kids love spreading the different topping on the tortillas. Enjoy!

½ cup chopped onion
2 teaspoons bottled minced garlic
1 lb. ground turkey breast
¼ cup raisins
1 teaspoon ground cinnamon
1 teaspoon ground cumin
¾ teaspoon salt
1 (14.5-ounce) can diced tomatoes, undrained
8 (6-inch) corn tortillas (we use sprouted corn tortillas by Food For Life)
1 small avocado, diced and peeled
2 tablespoons slivered almonds
2 tablespoons chopped fresh cilantro

1. Heat a large nonstick skillet over medium-high heat. Add onion, garlic, and turkey; cook for 4 minutes or until turkey is done, stirring to crumble. Stir in raisins, cumin, salt, cinnamon, and tomatoes; simmer 6 minutes or until thickened, stirring occasionally.
2. Warm tortillas if you want. Spoon about 2/3 cup turkey mixture onto each tortilla; top each tortilla with 1 tablespoon avocado, 1 ½ teaspoons almond, and 1 ½ teaspoons cilantro; fold in half.

2 Tacos =

Fat 8.2g
Carbohydrates 42.4g
Protein 27.3 g
Fiber 6.6g

Inspired from Cooking Light June 2004 page 238

Dr Zevia: A Natural Diet Soda

Tue, 19 Apr 2011 00:00:00 -0400

My kids have been enjoying Zevia sodas for awhile. Sometimes finding other beverages besides water & milk can be challenging. JoJo really loves one of the newest flavors, Dr. Zevia (7g) The kids don't bolus when they drink Zevia , it doesn't seem to affect their blood sugar and has zero net carbs.

This blurb from their website best describes Dr. Zevia:

Zevia Dr.Zevia

Just what the doctor ordered ... all natural, zero calories, with the perfect blend of natural ingredients including real cherry essence, cola nut extract and a delicious infusion of nutmeg, clove, and natural spices. The taste of Dr. Zevia might remind you of that "other doctor" you once loved. Dr. Zevia is naturally caffeinated (caffeine from coffee) and naturally sweetened with stevia.

Ingredients Include:

- Stevia
- Erythritol
- Natural Caramel
- Citric Acid
- Kola Nut Extract
- Natural Tartaric Acid
- Natural Caffeine
- Natural Fumaric Acid

Here's some more information about Zevia from their website:

Based in Seattle, Washington, Zevia LLC is the creator of the world's first all natural zero calorie soda: Zevia Natural Diet Soda.

Zevia is branded Nature's Answer To Diet Soda for one reason: the ingredients. Zevia contains none of the chemically processed artificial sugar substitutes found in other diet sodas because Zevia is sweetened with stevia. Other diet sodas also contain artificial flavors and colors. Zevia does not.

Other Zevia Flavors - Cola with or without caffeine , Orange, Cream Soda, Lemon Lime Twist , Ginger Root Beer , Black Cherry , Ginger Ale, Grape, Grapefruit Citrus, and Mountain Zevia.

Honest Tea: Zero Carboydrates

Sat, 02 Apr 2011 21:38:00 -0400

The kids found Honest Tea: Passion Fruit Green Tea awesome! A great alternative to soda with zero carbohydrates and Stevia sweetened (16.9 fl.oz.) for about $2.00 each. I found this product at our local healthfood store.

I found a great review written by Steve in DrinkWhat:

Upon busting the pink cap, there's a refreshing berry aroma coming out from the bottle and the color of this healthy drink is close to cranberry. As for the texture, it is smooth and clean with exception of small green tea leaves at the bottom of the drink. The first couple sips tasted bland, but as you drink more, the so called naturally sweetened taste starts to add up in your mouth with other flavors. However, the sweetness wasn't heavy at all and the passion fruit flavor was quite well balanced with the berry flavor. As for the green tea, there's no sign of any taste or feeling what so ever. The drink itself was very easy to drink, smooth and refreshing.

Watch it on Youtube

Zero Carbohydrates is a BEAUTIFUL thing!

The article went onto say:

Ingredience that make this healthy beverage are:

Purified water, organic green tea, natural passion fruit flavor, natural purple potato juice, organic lemon extract, organic passion fruit juice concentrate, organic maqui berry concentrate, organic lemon juice concentrate, organic Stevia extract and citric acid. It contains less than 1% juice. If you are concerned about calories, this Honest Tea has ZERO calories.

According to Honest Tea, "We infuse refreshing antioxidant-rich green tea with organic stevia, a south American leafy plant that provides natural zero calorie sweetness. Then we add a splash of tangy passion fruit and exotic maqui berries to create a light, uplifting drink."