Brunch For Lunch
Cinnamon Challah
French Toast,
Applegate® Bacon,
Oven‐Baked
Sweet Potato “Puffs”
Apple Blueberry Crisp
This is a very popular meal. That's why we serve it. But it's not good for you.
Join me in saying "No" to meal declared to be "cake" for lunch by our committee's nutritionist. Plus, the liberal allocation of syrup is basically HFCS. (News Flash! Next year we will replace the high fructose corn syrup with actual maple syrup! But it won't make up for the lack of any whole grains in this meal.)
Join me in saying "No" to meal declared to be "cake" for lunch by our committee's nutritionist. Plus, the liberal allocation of syrup is basically HFCS. (News Flash! Next year we will replace the high fructose corn syrup with actual maple syrup! But it won't make up for the lack of any whole grains in this meal.)
Then there are the commodity potatoes processed by McCain's into tater tots -- although they are labeled "frozen pre-formed potato rounds." They have 7g of fat (one of which is saturated) and 190mg of sodium. Ingredients are: potatoes, vegetable oil (contains one or more of the following oils: canola, soybean, cottonseed, sunflower, corn). Contains 2% or less of dextrose, salt, sodium acid pyrophosphate added to maintain natural color.
The apple blueberry crisp is homemade. I am hopeful we will be replacing this meal with a better option in the near future.
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