This right here is the type of thing you should be concerning yourself with.
When I see “Nutrition coaches” or those uninformed “flexible dieting”, “macro-based”, self-proclaimed “coaches” all over social media posting toxic ingredients in recipes and saying “if it fits your macros” eat it, I want to laugh but unfortunately it isn’t funny!!!
If someone claiming to teach you how to eat is more concerned with you weighing and measuring your protein, fat and carbs than you consuming toxic foods, you should probably think twice about where you’re getting your nutrition advice🙄
Thanks @thefoodbabe for the work you do bringing truth and knowledge to the world💪🏼 We need more people like you in the industry.
#Repost @thefoodbabe (@get_repost)
Please don't spray "Reddi Wip" on your pie... and warn your loved ones about these ingredients. These cans are filled with factory farmed milk, mono-and diglycerides (hidden trans fat), and carrageenan (linked to gut inflammation and cancer). Instead of this you can whip up some coconut cream to make the most delicious pie topping ever!
Food Babe's Coconut Whipped Cream
1 can (13.5 oz.) full fat coconut milk
2 teaspoons coconut nectar or coconut palm sugar
¼ teaspoon vanilla extract
Place can of full-fat coconut milk into refrigerator overnight.
Remove the can from the refrigerator the next morning and flip upside down and open that end of the can.
Pour liquid into a small mixing bowl and set aside, you will not be using this liquid for the recipe.
Then after the liquid is removed from the can you will see the solid coconut cream on the bottom, scoop out and place in a large chilled mixing bowl with coconut sugar and vanilla extract. Whip coconut cream with beaters until a fluffy consistency is achieved.