Some of you foodies out there probably think that Tillamook is now on the level for you that Kraft used to be, but it's really good cheese for a great price. I'd never had white cheddar before this month, and I enjoy the heck out of it. I don't know if I can go back to yellow cheese. Okay, yes I can, but I am forever changed.
I made tonight's pizza by following the pizza crust and pizza sauce recipes from "The Gluten-Free Vegan." Instead of using Ener-G egg replacer I used flax seed, which adds some fiber to the pizza, and it still cuts back on the unnecessary calories and cholesterol in eggs.
Neither the bf nor I have to watch our cholesterol, and I want to keep it that way. My parents deal with high blood pressure, high cholesterol, and high blood sugar (my mom). I don't want to reach a point where every time I go to the doctor I get lectured about how unhealthy I am and how I should be doing so many different things to get myself back in shape. I send them lots of information about foods they can eat to help with these issues, and they even eat oatmeal nearly every morning with ground flaxseed now (I got some when I was visiting and left it with them to use, their doctor was happy about that).
Dairy is high in fat, calories, cholesterol, etc. but it's a treat around here, not an every day or every meal occurrence. I still drink my soymilk, and the bf eats Yoplait+ yogurt with fiber in the morning and the occasional white Russian with organic milk, although I'm considering switching to local if it will last long enough.
Here's a tangent for you. I was watching a spot with the local milk producer on the news, and I read an article by Michael Pollan(author of "The Omnivores Dilemma"), and I learned that the organic milk is ultra-pasteurized to make it last longer and that the process ends up killing off a lot of the good bacteria and vitamins. Not cool.
Well, that was quite the Sagittarius segway(since when is that not an actual word?).
Pizza. Good. Try white cheddar and onion on your next pizza. You'll love it too.
Oh, and I had to follow it up with a little pineapple gelato from Ono Gelato.