zero calorie dressing, syrups, mayo & more

previous topic · next topic
samaz

Joined: Jan 11
Posts: 1

      quote  
Posted: 04 Jul 2012, 00:00
there is an amazing variety of dressings made by "walden farms" pasta sauces, bbq sauce, syrup, mayo, fruit & veggie dips and more....
waldenfarms.com i think they are very reasonably priced too. i would highly recommend them.
Hoser

Joined: Jul 10
Posts: 2,052

      quote  
Posted: 04 Jul 2012, 00:58
TRIPLE FILTERED PURIFIED WATER, WHITE VINEGAR, CELLULOSE GEL, SALT, NATURAL FLAVORS, ONION POWDER, GARLIC POWDER, SOUR CREAM FLAVORING (NON DAIRY), LEMON JUICE, WHITE PEPPER, XANTHAN GUM (THICKENER MADE FROM VEGETABLES), LACTIC ACID, PARSLEY, CAYENNE PEPPER, FOOD COLOR (MADE FROM FRUIT OR VEGETABLES), SUCRALOSE (SPLENDA), SODIUM BENZOATE (TO PRESERVE FRESHNESS).

It's actually not quite as bad as I expected, but my expectations were low. A lot of that crap is made by processing corn into various chemical components and then reassembling it. If I was trying to eat healthy food it's not something I would choose to put into my body.

When I make salad dressing, the ingredients are: cold-pressed organic olive oil, gravenstein cider vinegar, sea salt, cracked pepper, and some combination of garlic, shallots, herbs, mustard seeds, etc. For me it's worth ~100 calories to eat natural foods rather than weird chemical brews. YMMV.

voluptuous...

Joined: Sep 11
Posts: 22

      quote  
Posted: 04 Jul 2012, 04:02
I too have tried some of the Walden Farms products. It's hit and miss. I am with Hoser Smile They taste chemically. I don't see how they can have NO calories-and what is cellulose gel? ugh A scoop of nonfat greek yogurt that is doctored up with spices can make a nice dressing too.
Shawna
paperiniko

Joined: Jul 11
Posts: 343

      quote  
Posted: 04 Jul 2012, 04:53
a vinaigrette with olive oil balsamic and lemon works well and supplies some very good fats that help fatloss
mlb98

Joined: Jan 12
Posts: 67

      quote  
Posted: 04 Jul 2012, 06:16
It's really easy to make your own salad dressings. I make up a small batch every couple of days. The fun thing is you can be so creative...no batch is quite the same as the last. It's cheaper, fresher and better for you.

Start with some vinegar and olive oil (and I sometimes omit the oil); add a main flavor, e.g. - low sodium soy sauce; hummus; miso paste or mustard; add an enhancer - herbs, garlic; chillies; hot sauce; dried seaweed; anchovy paste, lemon juice, etc.

I put mine in a small jar with a tight lid - pour it all in - I don't even bother to measure anymore - I eyeball it. Put lid on and give it a good shake.

Yummy! And I make enough for 2 or 3 servings, as I eat a salad most days. If you have to take your lunch with you - keep your dressing seperate from the salald until you are ready to eat.


A year from now you will look back and wish you had started today.



Forum Search
Advanced forum search


Latest Posts

Can someone help me figure out how to record this?
Tuna and salad shouldn't have been a problem Jillzee but the dressing could've been if it was a heavy mayonnaise. I entered a tin of tuna and a 2 tbspns of mayo in the food diary and it only comes ...
by mummydee on 28 Mar 15 04:31 AM
Loosing for a change
Yes Im back this time more focused.
by Christo1 on 28 Mar 15 01:44 AM
Where is everyone from?
Shropshire, England, UK. Very rural. We have access to a small convenience store, but most food is delivered from the Tesco supermarket chain. Meat and other seasonals come from the village butcher.
by centzon400 on 28 Mar 15 12:50 AM
What's for Dinner?
My dinner not low carb but vegan (makes as least 2 main dish servings) An Indian spice mix cooked in oil until very fragrant, add 1/4 cup chopped onion, 1 cup brown basmati rice, 3/4 cup of cooked cow ...
by wholefoodnut on 27 Mar 15 07:33 PM
Carbs vs Net Carbs
Just had a look at your food diary and you are already set to net carbs. When the overview page comes up it shows total carbs, just ignore that. Be careful of things like the Brats, they do contain ...
by mummydee on 27 Mar 15 11:31 AM