Don’t miss Julie Daniluk’s picks for healthy snack alternatives – perfect for health-boosting Summer Potlucks out on the patio!
Nutritionist Julie Daniluk, RHN hosts Healthy Gourmet on the Oprah Winfrey Network (OWN), a reality cooking show that looks at the ongoing battle between taste and nutrition. Her award-winning bestseller, Meals That Heal Inflammation, has helped over 100,000 people enjoy allergy-free foods that taste great and assist the body in the healing process. Her new book, Slimming Meals That Heal, explores why inflammation causes weight gain and how anti-inflammatory superfoods shed pounds without dieting.
Julie has appeared on hundreds of television and radio shows including The Dr. Oz Show and is a resident expert for The Marilyn Denis Show and Reader’s Digest.
August is Women’s Health Month at Nature’s Emporium, and Julie was kind enough to share her list of Healthy Chips for Summer Potlucks with us. We hope they help you celebrate the last weeks of Summer in good health!
Healthy Chips for Summer Potlucks
by Julie Daniluk
Potato chips are a high source of a toxin called Acrylamide. Acrylamide is an inflammatory, cancer causing chemical caused by frying carbohydrates above about 350° F. Cooking at high temperatures causes a chemical reaction between certain carbohydrates (i.e. potato) and an amino acid (i.e. asparagine) in the food, which causes acrylamide to form. Longer cooking times and cooking at higher temperatures than 350° F can increase the amount of acrylamide in foods even more.
As a result, it is not recommended to eat any deep fried food. Frying is more likely to produce acrylamide, while boiling and steaming appear less likely to do so. Baked foods are best produced at lower temperatures.
What I recommend instead of those harmful deep fried crisps:
Raw Vitality – Rosemary Olive Flax Crisps
Why are they a good choice? By choosing a raw cracker, it does not contain inflammatory chemicals or oils. The raw ingredients are also highest in anti-inflammatory phyto-nutrients such as polyphenols. Rosemary Olive crackers are a bite out of southern Europe. Wholesome sprouted grains, real fresh vegetables, Kalamata Olives and the delicious tastes and flavors of nature. As a bonus, the Sprouted Quinoa is a seed grain with protein value. Sprouted Buckwheat is gluten free and high in calcium.
Soaked Flax is one of the richest vegetable sources of Omega-3 essential fatty acids our bodies need to regulate the activities of our cells. Great with salads, topped with your favorite spread or eaten right out of the bag, this is a choice that is both delicious and versatile.
Mary’s Gone Crackers
Why are they a good choice? This Cracker is so crispy and tasty that it is easy to let go of deep fried chips. They are organic, gluten free, whole grain brown rice, quinoa, flax seeds and sesame seeds packed into an organic gluten free cracker with a rich, nutty flavor and a satisfying crunch. They are certified non-GMO, Vegan, Dairy Free, Wheat Free, Gluten Free, with no hydrogenated oils and no trans-fats. They contain 450 mg of omega-3 fatty acids per 1 oz serving.
San-J Tamari Back Sesame Crackers
Why are they a good choice? This is a great Asian Flavoured Chip replacement. The gluten free tamari adds incredible pop of tastiness and the sesame is one of the highest sources of calcium in the world.
Solar Raw Kale Chips
Why are they a good choice? Kale is the most nutritious food in the entire world. Solar Raw uses solar energy to dry their chips so it is the healthiest choice for you and the environment. Do you reminisce about that sour cream and onion chips? Try Solar Raw kale chips Hemp Cream and Chives for that savoury onion taste you know and love. It is made from organic garden fresh kale smothered in creamy hemp hearts and chives.
By Julie Daniluk RHN, bestselling author of Meals That Heal Inflammation / Slimming Meals That Heal and co-host of the Healthy Gourmet on the Oprah Winfrey Network (OWN). For more information check out juliedaniluk.com. Share with Julie on Twitter:@juliedaniluk& Facebook:Julie Daniluk Nutrition