Subtly sweet baked treats that are a cross between a muffin and a scone. High protein, gluten-free, and sugar-free, too!
There are two different topics being covered in this post. The first topic may be a little grotesque and ‘hard to read’ for people who are sensitive to issues surrounding the food industry. So if you’re easily grossed out feel free to scroll down to the recipe that I’m sharing and skip the first part all together!
But for those of you that are brave and want some information that I came across recently, stay on board with me and get ready for some enlightenment!
As you all know, I’m a self-proclaimed podcast addict and I always look forward to my subscription’s new episode releases each week! One of my favorites is This American Life as it is both informative and entertaining with its story telling format.
In their latest episode entitled Dopplegangers, Ira Glass highlighted situations in which things are substitutes, replacements, or look a likes for each other. Act One of the program is what got me thinking about something I want to discuss with you all. Here’s an excerpt of what it was about…
“Ben Calhoun tells a story of physical resemblance — not of a person, but of food. A while ago, a farmer walked through a pork processing plant in Oklahoma with a friend who managed it. He came across boxes stacked on the floor with labels that said “artificial calamari.” So he asked his friend “What’s artificial calamari?” “Bung,” his friend replied. “Hog rectum.” Have you or I eaten bung dressed up as seafood? Ben investigated.“
So basically, calamari, and seafood as a whole, is commonly mis-marketed, mislabeled, and misrepresented for what it actually is. I knew about this phenomenon in terms of ‘cheaper fish’, like rockfish, being labeled as higher quality fish like red snapper so it can be sold for more money, but I never fathomed that a different type of meat entirely would be used as a substitute! And before you question whether you’d be able to tell the difference, the cow rectum and the calamari was nearly indistinguishable….This American Life put it to the test.
Their investigation made me think about how naive we are to the realities of the food industry and that most times we take things at face value and trust what ‘authority’ tells us without really knowing the truth. This realization basically reaffirms the food philosophy that I live my life by: Eat from the earth. Eat whole, real foods whenever possible. Eat from all the food groups in moderation.
It’s when we rely too heavily on processed, pre-made, or meals out at restaurants that we run into trouble with the possibility of these sneaky substitutes. Although I doubt the whole calamari-cow rectum swap happens that often…just the possibility of it is enough to make me more mindful of knowing what my food is and where it comes from! Here’s a few ways you can ensure you KNOW your food…
- Eat locally sourced produce, meat, and dairy whenever possible
- Eat WHOLE, REAL foods closest to their natural state
- Avoid imported products from places that have less regulation and less strict food safety standards than the US
- Support locally owned restaurants over chains
- ASK questions! Don’t be afraid to ask about the sources of the foods you’re being served at restaurants or buying at supermarkets….you have the right to know!
- Do your research! Find out if there have been any incidence
- Know your area. Certain places in the US have higher incidents of ‘food fraud’ then others….especially in regards to seafood! Here’s an article with a list of the cities in the US where fish is mislabeled frequently!
Just some good things to remind ourselves of! It’s not enough to think about the nutrition of our food, we also have to consider the SOURCE and SAFETY of it as well!
If you made it through that portion of the post, then I have another sneaky thing to share with you all as a reward! Except this one is delicious and not in the least bit sketchy like that calamari fiasco! You may think it’s a bit strange, but I can assure you this baked good will revolutionize baking with veggies. It may be strange…but it sure is good. 🙂
May I present…SNEAKY SCUFFINS (scone/muffins)! A new recipe I’ve come up with that uses a veggie as opposed to other ingredients for texture, taste, and nutrition! They are grain free, high protein, uniquely sweet, low in carbs….oh and they contain….CABBAGE!
- 150 grams green cabbage
- ½ cup applesauce
- 2 tbsp coconut flour
- ¼ cup egg white protein powder
- 1 tsp cinnamon
- 6 tbsp liquid egg whites (or two egg whites)
- 1 tsp baking powder
- Preheat oven to 450 degrees. In a food processor, place cabbage and blend on high until mostly smooth. Add remaining ingredients and blend until batter is evenly combined. On a parchment paper lined baking sheet, divide batter in 5 equal circles. Bake for 20 minutes or until lightly golden brown on top. Cool on a wire rack and store in the refrigerator or freezer.
So have I convinced ya?! Think you’d be willing to give these a try!? I think they taste great on their own, but they have enough of a basic sweet taste that I am sure they would be perfect for flavoring in a number of different ways! Adding cocoa perhaps? Or maybe a different type of fruit? Can’t wait to keep experimenting with my new-found discovery that you can bake with cabbage! Move over, zucchini and carrots! Cabbage is the new bake-able veggie in town!
Are you a podcast fan?
Did you ever hear of the seafood mislabeling crisis?
What veggies have you baked with before?
Strangest thing you’ve ever cooked with or eaten? Tell me!Stay connected:Subscribe to Healthy HelperFacebook: Healthy HelperTwitter: @Healthy_HelperInstagram: HealthyHelperPinterest: Healthy_HelperBloglovin’: Healthy HelperGoogle+: Healthy HelperTumblr: Healthy Helper BlogSnapchat: KailaProulxWant to get FREE products for review and make money as a blogger? Check out Linqia!
Linking up with: Allergy Free Wednesdays, #RecipeOfTheWeek,#StrangeButGood,Real Food Friday, Gluten-Free Fridays,Tasty Tuesdays,Savoring Saturdays, Healthy Vegan Fridays, Tasty Tuesdays, Meatless Mondays,Full Plate Thursday, JillConyers,Meatless Mondays!