Angela Watts's Profile

I work a strange shift all the time. Anywhere from 6am-2:30pm all the way up to a 2pm-10pm. Breaks are generally an hour and a half after you get there, four and a half for lunch and two hours before you leave for a full 8 hour shift. I tend to have something breakfast like before work (since breakfast is great anytime), a snack at each break and a meal at the lunch. If I am still hungry for a third meal when I get home I have something light like a salad or a sandwich.

Skipping meals, not snacking and trying to be "normal" have only made for awkward scheduling, weight gain and spikes in blood sugar.

Dangit....I need to get my Vitamix from my mom. Between this and DIY Nutella I don't think I can exist without it anymore.

I've been living off a snack of crackers, goat cheese and marmalade.

I'm a sucker for new fruits....canned goods are too easy to not like even in the US.

As a consumer you can identify them by starting with the Fair Trade label and researching the authenticity of it. If there is less than Fair Trade going on its bound to be all over the internet.

I often wonder about the label as big suppliers such as Target and Starbucks have their own coffee with the label and it never seems to be out of stock.

I could list brands we are loyal to all day.
Vitamix for a blender (mine is a nice vintage one I inherited from my grandfather-mail ordered from the pages of organic gardening mag). All Clad for cookware. Hood milk, Peter Pan peanut butter, Purina or Wellness dog food, Charmin Sensitive toilet paper, cotonelle wipes. Dr. Pepper or Mr. Pibb soda. Ball canning jars. Sony electronics, motorola phones. Kate's butter, poland spring water, mahatma rice, absolut vodka, Fage yogurt, gillette fusion or venus razors. Vampire or Liberty creek wines.....the husband is especially picky and can tell the difference immediately.

I see it used alot on cooking shows....it sounds yummy but I've yet to see it at any of the bland stores I shop at and I presume it would probably be mroe expensive than I'm willing to deal with.

I keep meaning to look up a DIY recipe and try to make my own...

While I have been using stevia in dried herb form since I was a kid, I tend to steer the other way myself. we use almost only white or turbinado sugar. We do use honey as well, but not often.

We avoid sucralose (splenda) but that is hard to do as even non-diet/0cal items have sucralose in them on top of white sugar or HFCS.

22spoons of sugar isn't hard to imagine, they add sugar to everything we eat. Salad dressing? Seriously? We find by trying to make more of our own condiments and cooking from scratch we can still save how much sugar we eat.

I definitely bring mine to work, but our stockroom guys will eat anything not nailed down (and I wonder about a couple "marks" on the tables...) so its not an issue. Sour Patch Kid candy canes=devoured. Yuck.

I also tend to cut the weird overpowering fruit teas with black whether hot or cold. Also brew and use for cooking rice for pudding. Or plain Oatmeal for breakfast.

I was excited til I realized the quick recipe required shortcuts and likely will effect the taste for someone like me who drinks amaretto alot.