Khloe Kardashian Reveals Her Super Relatable Cheat Food: ‘I Can’t Say No’ – Us Weekly

Khloé Kardashian is ready to indulge! The Keeping Up With the Kardashians star took to her Instagram Stories on Wednesday, November 20, to share her go-to “cheat food,” and it’s totally relatable.

The reveal came after Kardashian, 35, received a special delivery from a restaurant near her California home that just released a new dish. “So my favorite cheat food is pizza,” she explained, while focusing the camera on a pizza box from Fresh Brothers.

“They sent me their new menu item, which is this pizza,” the Good American designer added. “I don’t know why people do this to me, because I can’t say no.”

Khloe-Kardashian-Keto-pizzaCourtesy of Khloe Kardashian/Instagram

Still, as Kardashian noted, this particular pie wasn’t quite as indulgent as some of its cheesy and meat-covered counterparts. According to the box, this take on the Italian classic was made with Fresh Brothers’ new keto crust and is keto diet-approved. In fact, the gluten-free, high-protein meal contains just six grams of net carbs. Fresh Brothers, which is based in California, is also known for making pizzas using only all-natural ingredients.

“But if this is keto it must be better for me, right?” Kardashian wondered. “How do I feel good about eating this?”

Ultimately the California native was too curious to pass up this pie. “I guess I just eat it and love life!” she declared.

Kardashian’s love of pizza, it turns out, is well-documented. In an episode of KUWTK that aired in November 2017, the Revenge Body host hit up two iconic New York City pizzerias with her older sister Kim Kardashian, who was on a quest for some pizza before embarking on a “lifestyle change” to overhaul her diet.

Khloé also had an outdoor pizza oven installed on her Calabasas property in June 2018, shortly after she relocated to California following her split from Tristan Thompson.

Lately, however, the Kourtney and Khloé Take the Hamptons alum has been focused on another carb-heavy food: bread. The reality star began baking her own loaves of bread in September and has since turned it into a bonding activity for her and her 19-month-old daughter, True Thompson.

Earlier this month the pair made bread together at home and Khloé referred to her toddler as “my baby bread baker.”

She added: “We bake bread together a few times a week. I pray we continue this weekly tradition forever.”

The under-reported benefits (and drawbacks) of the Keto diet – Ladders

Since its inception back in 1921, the Keto diet has faced scrutiny in regards to its purported health claims. Initially contrived as a regimen meant to help mitigate seizures in young children suffering from epilepsy, some physicians have since warned otherwise healthy adults against considering the fad diet as a speedy weight loss method.

“More often than not, it’s not sustainable. Oftentimes weight gain may come back, and you’ll gain more than what you lost,” Rachel Kleinman, RDN, LDN, a clinical dietitian at Ingalls explained to UChicago Medicine. 

The sustainability factor has been assailing the principles of pan diets for decades. The new-age slight against them is energized by the breakneck rise of diets like the Mediterranean diet and intermittent fasting. These diets are noted and celebrated for their pluralistic health benefits. If adhered to correctly, weight loss is accomplished by a body with all of its gears polished as opposed to one starved into submission. Instead of cutting out major food groups, your intake of them is adjusted according to very specific health objectives.

Though not as frequently publicized, the Ketogenic diet operates in a similar space.  Not unlike intermittent fasting, the keto diet works by shepherding your body into a desired metabolic process. When the body is deprived of the sufficient amount of glucose needed to maintain energy levels, it resorts to burning stored fats instead. This sugar dearth enacts a domino effect of sorts: High-blood sugar reduction leads to fewer insulin complications, which in turn prevents many forms of cancer. This process also raises the amount of High-density lipoprotein or good cholesterol in the body, which improves heart health and lowers one’s risk of developing cardiovascular disease. More broadly, occasional ketosis has been studied to yield neuro-protective advantages in addition to improving cognition in young developing children.

Uncovering the benefits and drawbacks associated with any diet will never be a closed case. As we continue to better understand the cognitive and somatic legislation that governs human biology, experts will continue to retcon all the things we thought we knew.

For instance, a new study conducted by researchers out of Yale University conducted on mice models found that carbohydrate restriction leads to an increase in mucus production in the lungs. The more mucus the more illnesses trapped and nullified before they can infect their host.

“This was a totally unexpected finding. This study shows that the way the body burns fat to produce ketone bodies from the food we eat can fuel the immune system to fight flu infection.” commented the researchers to Medical Daily.

Something to consider as we gear up to face the infection’s busiest season. Speaking of seasons, of all the celebrated fad diets, the keto diet seems to be the one best served by a  provisional observance. Prolonged adherence has been documented to lead to muscle degeneration, kidney stone formation, and abnormally high acid levels in the blood, saying nothing of the onslaught of complications that headlines the diet’s adjustment period.  Medical News Today reports,

“Because you don’t want your body to stay in ketosis for too long, you’ll want to discuss other options for dietary changes for an extended period of time. The ketogenic diet encourages the elimination of refined and processed carbohydrates. However, not all carbohydrates are created equal. Many health benefits come from a diet that includes a variety of nutrient-dense, fibrous carbs, fruits, vegetables, lean proteins, and healthy fats.”

Nutrition Experts Forecast 2020 Will Usher In The Ultimate Food Revolution – VendingMarketWatch


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NEW YORK, Nov. 20, 2019 /PRNewswire/ — Move over highly processed foods and empty calorie carbs and make room for plant-based protein and nutrition-packed grains. These are just some of the food items that registered dietitian nutritionists (RDNs) predict consumers will be seeking out as we enter the next decade of the 21st century. We’ll likely be seeing more of a healthy revolution in 2020 and beyond, according to the annual Pollock Communications and Today’s Dietitian “What’s Trending in Nutrition” survey. With 1,259 RDNs responding, the “What’s Trending in Nutrition” survey reveals the hottest food and nutrition trends to look for in 2020 – including the increasingly-popular “keto” diet, fermented foods, non-dairy milks, and plant proteins – to name a few. This year green tea pushes out coconut products from the top 10 superfoods list, while a “healthy” label holds strong as a leading consumer purchase driver, surpassing cost and taste, yet again. All the data share a similar theme: a clean-label and healthy are in – highly-processed and complex ingredients are out.

Top 10 Superfoods for 2020

Powerhouse foods that provide desirable benefits from boosting gut health to blunting inflammation bookend this year’s top 10 list, with fermented foods – like yogurt, kefir, kombucha, sauerkraut, tempeh, kimchi and miso – at the #1 spot and flavonoid-rich green tea at #10. It’s no surprise, as consumers make gut health and reducing inflammation a priority in their quest for health and wellness. Non-dairy milks move up on the list to the #8 spot, underscoring the growing popularity of plant-based swaps. Here’s the full list of superfood predictions for 2020: 

1.  Fermented foods, like yogurt & kefir

2.  Avocado

3.  Seeds

4.  Exotic fruit, like acai, golden berries

5.  Ancient Grains

6.    Blueberries

7.    Nuts

8.    Non-dairy milks

9.    Beets

10.  Green tea

Top 10 Consumer Purchase Drivers

The survey results reveal consistency in the millennial-driven search for foods that fit their health and wellness lifestyles. When asked what motivates consumer food purchase decision, the findings show what food manufacturers should focus on to win these customers. Convenience, cost and taste have always been key, but for two years in a row now, “healthy” is second only to convenience, and tops cost and taste. Here’s a look at the list of top 10 purchase drivers for 2020:

1.  Convenience

2.  Healthy

3.  Cost

4.  Taste

5.  Natural

6.    Clean-Label

7.    Organic

8.    Gluten free

9.    Non-GMO

10.  Dairy free

“The 2020 survey results send a clear and consistent message. Consumers want to live healthier lives,” says Louise Pollock, President of Pollock Communications. “They have access to an incredible amount of health information, and they view food as a way to meet their health and wellness goals. Consumers are taking control of their health in ways they never did before, forcing the food industry to evolve and food companies to innovate in response to consumer demand.” 

Keto is King – Deprivation Over Decadence

With the ketogenic (keto) diet reigning at the #1 spot again in 2020, this diet trend looks like it’s here to stay, followed by intermittent fasting and clean eating. While these diet trends may not be endorsed by all RDNs, it’s clear that consumers have no issue with elimination diets – scrapping foods they believe won’t help them meet their health, wellness and weight loss goals. Moderation is making way for deprivation and consumers have never felt better about it. They realize that what they eat affects how they feel. RDNs agree that consumers will be significantly reducing carbohydrates, grains and sugar in favor of vegetables, fat and meat in the coming year.

Top 5 Nutrition Recommendations from RDNs

According to the survey, celebrities, friends/family, blogs and social media are still the top sources of nutrition misinformation for consumers. Instead, consumers should follow the experts’ advice! RDNs give these five health and wellness eating tips for 2020:

  1. Eat more servings of vegetables per day
  2. Increase fiber intake
  3. Limit highly processed foods or fast foods
  4. Limit foods with “added sugars”
  5. Choose non-caloric drinks, like unsweetened tea and coffee

“Registered Dietitian Nutritionists are the most trusted diet experts in the nation, as they should be. They understand the science of food and how it influences whole-body health,” says Mara Honicker, publisher of Today’s Dietitian. “It’s no wonder that consumers look to them for guidance in making the right food choices, and we look to them for insights that will help shape food policy and the industry overall.”

Pollock Communications is a New York City-based, independent, full-service food, health, and wellness public relations agency launched in 1991. Pollock’s public relations and credentialed nutrition experts create innovative partnerships that link brands to health and wellness platforms. Pollock has a long history of reaching key influencers and successfully communicating the taste, health and lifestyle benefits of brands and commodity foods to consumers, retailers and healthcare professionals. For more information please visit http://www.lpollockpr.com/.

Today’s Dietitian is in its 20th year covering the field of nutrition and dietetics and is established as the leading independent trade publication for registered dietitian nutritionists, certified diabetes educators and dietary managers and other certified nutrition professionals. Each month, Today’s Dietitian provides this influential community of professionals with best practices and recommendations for their clients through content that covers essential topics such as diabetes management, heart health, food allergies and weight control, as well as the latest in industry research, nutritional supplements and special dietary options that include gluten-free living, plant-based diets, organic foods and much more.

The Birth of Keto Challah – A Sweet Life

Some of my earliest memories are of carbs, challah in particular.

My great-grandfather Rocky was a baker, and as a child, my brother and I spent Saturday nights in the home he shared with my grandmother, his daughter. Rocky was 5 feet tall, over one hundred years old, had no teeth, and no larynx, but I thought he was the fiercest man in the world. Especially when he huffed out curses in Yiddish. Rocky had blue eyes, white hair, and long ears with soft, paper-thin earlobes that I loved to touch. When he dressed up for synagogue he wore suspenders and a bow-tie. But at home he was often wearing an apron.

Every Sunday morning, we baked challah. Rocky was always awake long before me, so the dough had already risen when I came to the kitchen. Before we watched Meet the Press on full volume, we rolled and braided the dough. On the banks of Braes Bayou, the bidding smell of freshly baked warm challah wafted through the humid air.

Carb nostalgia can be a thing sometimes, and I still have a soft spot for challah. Not soft enough to bolus for, though. I know the vicious cycle of carbs-insulin-high-low-carbs- rebound high-insulin-high-low, and so on. I make the maximum effort to avoid it. I’ll take the eggs without the toast. The cheese sandwich without the bread. When I get enough protein and fat, I don’t really miss the carbs. It took many years, but even homemade chocolate chip cookies don’t stir me.

Rocky & I Baking Challah

Rocky & I Baking Challah

Rocky & I Baking Challah

I don’t often bake these days, but every once in a while, I try something. And a few days ago, after years of saying I’m going to buy xanthan gum, I finally got around to it. I pulled up the recipe for chewy keto bagels recipe on All Day I Dream About Food, which I’d long wanted to make (but never had xanthan gum). As I was rolling out the dough to form the bagel, I had an intense baking-challah-flashback. It occurred to me to braid the dough.  I did, thinking of Rocky, with a heart full of gratitude, and an appetite for good health. 

The challah turned out great. It’s full of mozzarella, so how could it be otherwise? I don’t love the distinct flavor of coconut flour. It reminds me of kosher for Passover macaroons, but I can get past it.

Thanks to Moses, we’ve got matzah.

And now, unwittingly, Carolyn Ketchum (with a twist from me), has delivered an amazing keto challah recipe.

Next challenge should be to create a keto challah recipe that’s parve (non-dairy). 

Author image

Author image

Jessica Apple

Jessica Apple grew up in Houston. She studied Bible and Ancient Near Eastern Studies at the University of Michigan, and completed an MA in the same field at the Hebrew University. She began to write and publish short stories while a student, and has continued to write essays and fiction while raising her three sons (and many pets).

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Should you eat before or after your workout? A dietician weighs in – CNET

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In the age of intermittent fasting, diet trends, keto and more, nutrition information can get confusing really fast. And that makes it even more challenging to decide what to eat before a workout. Should it be a keto low-carb snack? Or maybe a high-protein paleo one? No matter what nutrition philosophy you subscribe to, you want to eat something that will fuel you through your workout session to give you energy and help you reach your fitness goals. 

So how do you know what’s best for you? I turned to an expert that knows a thing or two about fueling for performance: Rasa Troup, a former Olympian turned dietician who specializes in sports and performance nutrition. Even if you’re not an athlete, the tips and scientific findings below will help you better understand how to fuel and recover from your workouts with food. 

Should you eat before a workout?

Eating before a workout is unappetizing some people, while others rather have food in their system to help them power through a workout session. But even though what (or if) you eat before a workout depends on the person, there are some key guidelines everyone should keep in mind when it comes to deciding if you should eat or not.

First, if you work out really early in the morning, chances are you may not even have time to think about food, let alone prepare something before you head out the door. But exercising on an empty stomach may not be doing you any favors. 

According to Troup, the science on fasted workouts is inconclusive, and she doesn’t necessarily recommend it to her clients. According to her experience with clients, they aren’t able to work out as intensely then if they have some fuel first. She says that shorter or less intense workouts won’t give you much of an “after-burn” effect, which helps your body burn more fat even after you’re done exercising.

Nevertheless, Troup says that some people choose to workout on an empty stomach because there is some evidence that it helps your body burn about 20 percent more fat during the workout. But while that sounds promising, Troup says that if you find that fasted workouts make you feel bad or are harder for you to recover from, it’s not worth that potentially higher fat-burning benefit.

The best things to eat before your workout

What to eat before a workout

What to eat before a workout

Greek yogurt and fruit is one example of a pre-workout snack that is a source of protein and carbs. 

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Fueling your workout isn’t an exact science. Although there are some foods known to give you more energy and support your muscles (e.g., protein and carbs), you want to choose foods that you know are easy for you to digest and don’t cause stomach issues (unless you like to stop mid-workout for a bathroom break… said no one ever).

Protein and carbs are your go-to nutrients when it comes to fueling workouts because carbs give your muscles energy, and protein helps your muscles repair faster. The best way to fuel a workout is with a protein- and carb-rich meal that you eat about three to four hours before a workout, according to Troup.

If it’s been a while since your last meal and you want to boost your energy with a snack before a workout, try to time it about one to two hours before you exercise. That snack should contain easy-to-digest carbs like grains, fruits or veggies, and protein from sources like dairy, meat or protein powder (like collagen peptides or whey protein isolate). Troup offered a banana with peanut butter or greek yogurt with some fruit as examples.

Foods to avoid pre-workout

What to eat before a workout

What to eat before a workout

The fiber in broccoli makes it harder to digest, which means you may want to avoid it before a workout. 

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One thing that’s really good for your health, but not for your workout? Fiber. “Try to avoid bulky, fibrous foods that can sit in your stomach (like broccoli, cruciferous veggies, or beans). You want to have some foods that don’t weigh you down [by sitting] in the stomach so the blood flow goes into your stomach — you want the blood flow to go into your muscle tissue,” Troup said.

The same goes for high-fat foods (even those of the healthy variety) since fat takes longer to digest, which means your stomach will compromise blood flow that you want to go to your muscles to aid your workout performance.

Is timing important? 

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The “30-minute” rule is the idea that drinking protein within 30 minutes of a workout is best for muscle repair and recovery.

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If you’ve ever seen someone down a protein shake as they leave the gym, then they probably subscribe to the popular “30-minute rule,” which many think is the ideal window of time to consume protein after working out. But is it that important to pound protein immediately after a workout? 

According to Troup, there is science behind this timing window (she has her pro-athlete clients consume 25 grams of protein 15-30 minutes after training) but for the average person who’s not a professional athlete or training for an endurance marathon or triathlon, it’s not as crucial. “Most of us have 24 hours to recover from session to session, so that particular 30-minute window is not as crucial,” Troup said. 

Not that protein isn’t important after your workout — it definitely is. But Troup says it’s more beneficial to make sure you’re getting enough protein through balanced meals throughout the day than worrying about hitting the 30-minute window. This is because consuming adequate protein throughout the day can help encourage muscle repair and promote good muscle composition. Troup recommends 20-50 grams of protein per meal (depending on your height, muscle mass and weight). 

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What to you eat after a workout

Your post-workout meals should look similar to a pre-workout meal: heavy on veggies and fruits, and include healthy proteins and fat. As Troup mentioned before, protein is highly important for muscle repair, so consuming it after a workout will encourage the recovery process. And consuming carbs is important too, since you just likely depleted them from your energy stores during your workout. 

“You need both protein and carbs to repair the damage on the muscle,” Troup says. 

How supplements can help

Protein powder

Protein powder

Supplementing with a protein powder can be helpful when you’re short on time and need quick fuel.

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Although Troup has a “food first” approach when it comes to nutrition, she notes that supplements can be a helpful tool. In particular, collagen peptides, nitrates (derived from beets) and whey protein.

Consuming collagen peptides before a workout, like adding them to your coffee, can be particularly helpful since they provide protein that aids in muscle development. Collagen can also help with injury prevention during a workout. Nitrates (found in beets) are shown to improve performance and endurance, but there’s no need to chug tons of beet juice since supplements or concentrated shots can help you get nitrates more efficiently.

Troup also recommends whey protein in a pinch, since milk is helpful for muscle growth. “We also know that milk seems to be the biggest stimulator of muscle protein synthesis, so consuming chocolate milk or whey protein isolate could be a good way of enhancing muscle protein,” Troup said.


The information contained in this article is for educational and informational purposes only and is not intended as health or medical advice. Always consult a physician or other qualified health provider regarding any questions you may have about a medical condition or health objectives. 

The official Thanksgiving food power rankings – Los Angeles Times

Can you feel it? We’re in the throes of fall. There’s a chill in the air and a knot in our stomachs as we move ever closer to the prospect of sharing a large, uncomfortable meal with people we see only once or twice a year. I am, therefore, pleased as — punch? Pleased as a batch of Kool-Aid spiked with Everclear? — to present to you the truly factual and 100% correct, very special holiday edition of the L.A. Times Thanksgiving Food Power Rankings.

For the rankings, I have measured the gamut of classic Thanksgiving dishes by 1) taste and 2) something I call Family Strife. What foods are most likely to cause an argument or evoke a tense discussion: a passive-aggressive talk about politics, whether you come home to visit enough or when you’re finally going to settle down once and for all.

1) Stuffing

Stuffing

Thanksgiving stuffing, you’re simply the best.

(Jean Wei / For The Times)

Nothing beats Thanksgiving stuffing, which has taught me that, counter to every ridiculous fad diet that’s popped up this decade, bread — even when it’s stale and shoved up the backside of a dead bird — really is the most satisfying thing to eat.

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There are a hundred different ways to make it: with or without meat, cornbread, fruit, giblets, cheese or even torn-up bits of old everything bagels.

For my money, the best recipe is still from Vincent Price in his “Treasury of Great Recipes,” co-written with his then-wife, Mary (yes, that Vincent Price). Onion- and celery-rich, its brown crusty bits will be hard to resist picking at before dinner is served, even if that really pisses off your dad.

2) Mashed potatoes and gravy

Thanksgiving power rankings: mashed potatoes and gravy

Name a more iconic Thanksgiving duo.

(Jean Wei / For The Times)

This entry is in honor of Dee Dee Sharp, one of the first black teen idols in the history of modern pop music. Sharp, née Dione LaRue, was born in Philadelphia in 1945. After beginning her career as a backup vocalist, Sharp had a number of hits in the early ‘60s, two of which are particularly germane to this power rankings: “Mashed Potato Time” and “Gravy (for My Mashed Potatoes).”

Think on that for a second. Sharp had two songs that were not only bona fide Billboard hits but are literal dietary complements to each other. This speaks volumes of Sharp’s underappreciated greatness: Did Jimmy Buffett follow up “Cheeseburger in Paradise” with “Side of Fries (to Go With My Cheeseburger)”? Did Warrant follow their 1990 hit “Cherry Pie” with a B-side called “Ice Cream (for Aforementioned Pie)”? They didn’t. And frankly they should have.

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I don’t have to tell you why mashed potatoes and gravy are great. They’re creamy, they’re buttery, they’re craveable and infinitely satisfying. And as a bonus, you can douse the arid turkey your dad cooked with enough giblet gravy to not seem like you’re avoiding it again this year.

3) Broccoli gratin

Thanksgiving power rankings: broccoli gratin

Broccoli gratin: lots of flavor, lots of strife.

(Jean Wei / For The Times)

A broccoli gratin/casserole/whatever your aunt calls it is really a vehicle for cheddar and breadcrumbs, and if you think otherwise, you’re only fooling yourself. But you’re technically eating vegetables, so legally speaking, those other calories don’t really count.

This dish ranks high on the Family Strife scale. Pretending to be good for you while really not is quite passive-aggressive. It’s like your aunt asking about your acting career by saying, “Are you still doing your little plays?”

4) Corn bread

Thanksgiving power rankings: corn bread

(Jean Wei / For The Times)

A wise man once said, “Corn bread: Ain’t nothing wrong with that.” And he was correct. But getting it right is easier said than done: You don’t want your corn bread too dense or too crumbly, and you also don’t want to make it too sweet (you can whip up some honey butter for that). Enjoy it. Enjoy one of the few uncontroversially good things that life has to offer. (Note that in families with Southern relatives, the family-strife possibilities of corn bread skyrocket.)

5) Cranberries (canned)

Thanksgiving power rankings: cranberries (canned)

Aesthetic perfection, from its cylindrical shape to its turkey-trot jiggle.

(Jean Wei / For The Times)

Love it or hate it, there’s something satisfying about the sound of a jiggly cranberry log, tattooed with tin can indentations, plopping onto Grandma’s good china. Marcus Urann is credited with being the first to commercially can cranberries in 1912, allowing for the fruit with a notoriously short picking season (around six weeks in the fall) to be available year-round. Ocean Spray made its jellied cranberry cylindrical loaf widely available in 1941.

Cranberry Strife will be limited; your hippie cousin who makes an incidentally vegan fresh cranberry chutney will be sad when he sees that everyone prefers the sweet, mouth-puckering Jell-O-like bite of canned cranberry to his “more natural” option.

6) Ham

Thanksgiving power rankings: ham

Pig party > fowl fiesta.

(Jean Wei / For The Times)

Who doesn’t love a nice ham? Your typical holiday pork promontory will feature a glaze of brown sugar and/or honey and some Dijon mustard, giving it a sweet-and-salty taste combination with just a little bit of a bite. Maybe you want to add some citrus to the glaze? Some kind of spirits? Knock yourself out.

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Ham is not, in and of itself, passive-aggressive but will be a favorite dish at the table for anyone on a keto diet, which immediately gives it Family Strife points. “Wow, that’s a lot of carbs, huh?” asks your older sister, who subsists entirely on animal protein, and eats only between the hours of noon and 4 p.m.

7) Macaroni and cheese

Thanksgiving power rankings: macaroni and cheese

Macaroni and cheese is in the top half of tastiest Thanksgiving foods, but it’s also surprisingly high on the Family Strife scale.

(Jean Wei / For The Times)

The only reason I don’t rank macaroni and cheese higher is simply because it’s something we enjoy throughout the year, and isn’t a holiday dish per se.

I still think sometimes about this tweet criticizing two pans of sallow Thanksgiving macaroni and cheese that says, simply, “Both of you need to be in prison.” It can, therefore, occasionally cause Family Strife owing to different styles of cooking. But generally, mac and cheese is something everyone can get behind.

8) Corn

Thanksgiving power rankings: corn

Cue the Mary J. Blige because when the corn comes around, there’s no more drama.

(Jean Wei / For The Times)

Corn, on the cob or off, is the unsung workhorse veggie of the Thanksgiving spread. Does anyone out there actively dislike corn? Creamed or steamed, there’s no fuss, no drama.

9) Green bean casserole

Thanksgiving power rankings: green bean casse

Dorcas Reilly, who worked in the home economics department at Campbell’s, created the recipe for green bean casserole — originally promoted as “green bean bake” — in 1955.

(Jean Wei / For The Times)

The Midwest in me continues to have a soft spot for green bean casserole, despite the somewhat nauseating quality of cream of mushroom soup. The dish was created by the Campbell’s company in the 1950s as a way to encourage people to use cans of the soup — pretty clever, eh? That, along with Rice Krispies treats, are two of the best examples of brands using their leverage to infiltrate our kitchens in a way that endures to this day.

The recipe, which includes the soup, green beans, soy sauce and divinely crunchy French’s fried onions, is heavy and rich, but it takes me back to drinking pop, lake-effect snow and Garrison Keillor monologues (before he got canceled).

10) Rolls or biscuits

Thanksgiving power rankings: rolls or biscuits

“It’s not too late to have kids,” your relatives will say, as you double-fist biscuits and rolls.

(Jean Wei / For The Times)

Bad rolls or biscuits can easily be ignored, but good ones can really propel a meal onto a higher plane. Remember to get the right flour for biscuits — not bread flour!

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A good biscuit can also give you something to bite, besides your tongue, when you get told for the third time that, yes, you can have children into your 30s, or even 40s, but that you really don’t want to be an old parent.

11) Apple pie

Thanksgiving power rankings: apple pie

What’s more American than apple pie? IDK, lots of things?

(Jean Wei / For The Times)

The other day, I was listening to “American Pie” by Don McLean, a.k.a. the most aggressive song you could ever choose at karaoke, and wondering how it came to become a ruler to measure the American-ness of things. That thing is American, sure. But is it … as American as apple pie?

McLean’s 8½-minute folk-rock dirge covers everything from Marx to Jackie Kennedy to Vietnam, and is mostly a wandering complaint about how everything used to be good in the ’50s and ’60s and no longer is.

A well-prepared apple pie is still a thing of gloriousness — sweet and tart, with a crumbly, buttery crust — but the centuries-old English dish is perhaps no longer appropriate as a benchmark of national identity. Things that might be a good replacement: Cheeseburger? Breakfast burrito? Soup dumpling? Nominations are now open. If you’ve got a xenophobic cousin or dad, you can probably get under his skin by bringing that up, putting you in the driver’s seat of the Family Strife-mobile.

12) Brussels sprouts

Thanksgiving power rankings: Brussels sprouts

Brussels sprouts: the terror of my youth; the on-trend vegetable of today.

(Jean Wei / For The Times)

For children of my generation, Brussels sprouts were a comically, hyperbolically maligned vegetable. Now they are served at literally every fancy or fancy-adjacent restaurant in the whole of the United States.

I’m glad for that change because Brussels sprouts are good fried, grilled or steamed. Just be careful not to overcook them, because they’ll smell like farts. I feel like they register a certain amount of Family Strife — but maybe that’s phantom Strife trauma from childhood. Are kids down with the sprouts these days?

13) Pecan pie

Thanksgiving power rankings: pecan pie

Wanted: more nuts, less goop.

(Jean Wei / For The Times)

Pecan pie is a fine, beloved dish, but I don’t particularly like the goopy, corn syrup filling. Everyone picks off the beautifully browned pecan bits from the top of a finished pie — why can’t it be that from start to finish? Just fantasizing out loud here.

14) Salad

Thanksgiving power rankings: salad

You don’t win friends with salad.

(Jean Wei / For The Times)

There are so many shades of white, orange and brown on a Thanksgiving plate, you might think you’ve landed in a British school nutrition video. Don’t forget to mix it up with something raw and green. Just remember, though, that too much salad will ultimately leave you friendless.

15) Roasted squash

Thanksgiving power rankings: roasted squash

Fairly free of Family Strife but not exactly a crowd pleaser.

(Jean Wei / For The Times)

Sprinkle a little salt and pepper and drizzle on some oil and, boom, you’ve got yourself an easy little side dish. But let’s not kid ourselves — it’s pretty boring.

16) Sweet potato casserole

Thanksgiving power rankings: sweet potato casserole

A classic. You’re either all about it or not. There is no in between.

(Jean Wei / For The Times)

I think you’re on #teamsweetpotatocasserole or you’re not, and there’s really not much wiggle room in between. I don’t like it, but then again, I don’t really like sweet potato French fries, either. Most versions are like cloying baby food, slick and goopy; the addition of the toasted marshmallows on top, while totally charming, doesn’t do anything to help the dish. That said, it is undoubtedly a classic, and I respect that some people are ride-or-die for this dish.

17) Cranberries (fresh)

Thanksgiving power rankings: cranberries (fresh)

Fresh cranberries rate high on the Family Strife scale.

(Jean Wei / For The Times)

Fresh cranberries are less enjoyable than their processed brethren. Due, no doubt, to the fact that most people don’t really know how to properly prepare fresh cranberries, usually adding too much or not enough sugar, or failing to cook them for the proper amount of time.

Even when they are cooked respectably, fresh bog cherries lack the candy-like, fruit-leather appeal of a slice of canned cran. Is it possible to expect Family Strife around the two types of cranberries — the “kale and quinoa” millennials versus the boomers? Maybe. Or maybe that kind of thing is, you know, entirely made up to manipulate us.

18) Tofurky

Thanksgiving power rankings: Tofurkey

Tofurky is an inclusive, if undelicious, choice.

(Jean Wei / For The Times)

Tofurky, or soybean-based scarequotes turkey, is theoretically useful — it’s a turkey-ish olive branch to inclusively extend to any family members dabbling in vegetarianism — but sadly doesn’t really measure up in the flavor department. The two varieties I tried, peppered and oven-roasted, both had the same problem: They tasted chemically, unpleasantly bitter — almost ashy. The wet, spongy chew recalls smelly tennis shoes squishing around in the rain. It’s worth a shot for the vegetarians out there but it’s tough to recommend otherwise.

19) Pumpkin pie

Thanksgiving power rankings: pumpkin pie

(Jean Wei / For The Times)

Pumpkin pie rates highly on the Family Strife scale, as it’s a divisive dessert. The heavy spices along with a color and texture reminiscent of a soft dog turd just don’t whet my appetite, sorry!

20) Turkey

Thanksgiving power rankings: turkey

Turkey… kind of sucks.

(Jean Wei / For The Times)

If I wanted something this dry and white, I’d watch a “Frasier” marathon. Sure, you can rub it, you can brine it, you can spatchcock it, you can deep-fry it, you can cook it whole or in separate parts, but the fact remains: Turkey kind of sucks. Most people oven-roast their bird whole, which means it’s never cooked evenly; the white meat is inevitably overdone, leading to an aridness in your mouth that will make you think Dorothy Parker set up camp in there.

Thanksgiving turkey isn’t anyone’s favorite dish but feels wrong to exclude, like that one uncle who never got married. Don’t believe that turkey is an objectively sucky thing to eat? How often do you see it on menus in sit-down restaurants, relative to other proteins? Not often! As leftovers, turkey also comes up short. A poultry puck hardened by a night in the fridge does little to excite the day after the holiday. Turkey also can cause some arguments in the kitchen: In some households, not mine (definitely mine), it’s the one time a year Dad decides he wants to cook, which annoys Mom and causes a whole lot of stress.

In a strange bit of irony, turkey is actually the strongest sandwich meat but only if it’s processed turkey. Regular roasted turkey in a sandwich often proves too thick, fibrous and drier than the town in “Footloose.”

DietDemand’s Customized Diet Plans Make ‘Keto Diet’ More Effective for Weight Loss – Yahoo Finance

<p class="canvas-atom canvas-text Mb(1.0em) Mb(0)–sm Mt(0.8em)–sm" type="text" content="Salt Lake City, UT, Nov. 21, 2019 (GLOBE NEWSWIRE) — With over 3 million Americans suffering from type 2 diabetes and more than a third nearing obesity, serious health conditions such as heart disease, stroke, and certain types of cancer have become common due to a lack of proper exercise, unhealthy diets, and excessively sedentary lifestyles. Reducing one’s body mass index (BMI) quickly is one of the best ways to lower blood pressure, lower blood sugar and reduce risks for many common diseases. However, doing so isn’t simple these days. People are having increasing difficulty losing weight. Even for those who may truly want to shed pounds, sitting at a full-time job all day or consuming fast food regularly due to time and budget is becoming a normal part of life. This isn’t to mention the impact that certain medications and even stress can have on our weight making it even harder to see results from our efforts. This is where joining a doctor-supervised weight loss program can help tremendously, such as the nationally recognized telemedicine diet program, DietDemand.” data-reactid=”11″>Salt Lake City, UT, Nov. 21, 2019 (GLOBE NEWSWIRE) — With over 3 million Americans suffering from type 2 diabetes and more than a third nearing obesity, serious health conditions such as heart disease, stroke, and certain types of cancer have become common due to a lack of proper exercise, unhealthy diets, and excessively sedentary lifestyles. Reducing one’s body mass index (BMI) quickly is one of the best ways to lower blood pressure, lower blood sugar and reduce risks for many common diseases. However, doing so isn’t simple these days. People are having increasing difficulty losing weight. Even for those who may truly want to shed pounds, sitting at a full-time job all day or consuming fast food regularly due to time and budget is becoming a normal part of life. This isn’t to mention the impact that certain medications and even stress can have on our weight making it even harder to see results from our efforts. This is where joining a doctor-supervised weight loss program can help tremendously, such as the nationally recognized telemedicine diet program, DietDemand.

<p class="canvas-atom canvas-text Mb(1.0em) Mb(0)–sm Mt(0.8em)–sm" type="text" content="Those looking to try the keto diet for fast weight loss, for example, can find even higher chances of success via DietDemand’s approach to keto dieting. Their system takes your health status and individual body macros into account to help you avoid keto flu symptoms, carb cravings, hunger pangs, and low energy. Keto is one of the most popular diets attempting to address obesity and weight gain related health issues by modifying how the body utilizes energy from food. Dieting, in this manner, urges the liver to convert fat into fatty acids and ketone bodies. Of course, while ketone bodies can be an indication of weight loss, they can also be a warning sign of serious issues like diabetes, which is why diets should ideally be supervised by a medical professional.” data-reactid=”12″>Those looking to try the keto diet for fast weight loss, for example, can find even higher chances of success via DietDemand’s approach to keto dieting. Their system takes your health status and individual body macros into account to help you avoid keto flu symptoms, carb cravings, hunger pangs, and low energy. Keto is one of the most popular diets attempting to address obesity and weight gain related health issues by modifying how the body utilizes energy from food. Dieting, in this manner, urges the liver to convert fat into fatty acids and ketone bodies. Of course, while ketone bodies can be an indication of weight loss, they can also be a warning sign of serious issues like diabetes, which is why diets should ideally be supervised by a medical professional.

DietDemand a nationally recognized weight loss center, offers custom-designed weight loss programs and diet consulting to all patients, even those following pre-structured diet plans like the Keto Diet. With a safe, customized diet plan, DietDemand patients gain the following benefits within the very first month:

  • Rapid but healthy weight loss
  • Understanding of past weight loss failures and detailed future planning
  • Customized and balanced diet plans that curb hunger and establish a healthy lifestyle
  • Attention to specific nutritional needs based on individual body chemistry

 

For patients struggling with food addiction or emotional eating, DietDemand offers supplements like Low Dose Naltrexone (LDN), a powerful appetite suppressant that helps counter food addiction and emotional eating. LDN, one of many solutions available at DietDemand, also increases dopamine levels to improve mood, reduces inflammation, and breaks the cycle of craving carbs and sugar to balance brain chemistry. Medical weight loss, even in combination with popular diets like the Keto Diet, has been shown to be effective when supervised by a health professional and customized to an individual’s dietary needs.

<p class="canvas-atom canvas-text Mb(1.0em) Mb(0)–sm Mt(0.8em)–sm" type="text" content="New DietDemand patients can call or easily and effortlessly visit https: http://www.dietdemand.com/ &nbsp;to complete an initial comprehensive, yet simple, health questionnaire and schedule an immediate personal, no-cost consultation. DietDemand’s physicians all received specialized training in nutritional science and fast weight loss. DietDemand reviews each patient’s health history to create a personalized diet plan geared for fast weight loss, or that addresses life-long issues causing weight loss to slow down or stop. &nbsp;Nutritionists work personally with each patient and use their own algorithm to craft meal and snack plans that are compatible with each patient’s age, gender, activity level, food preferences, nutritional needs and medical conditions. They combine these state-of-the-art diet plans with pure, prescription diet products that enable their patients to resist the temptation to reach for sugary snacks, eliminate fatigue and curb the appetite. Over 97% of DietDemand patients report incredible weight loss results with the majority losing 20 or more pounds per month.” data-reactid=”21″>New DietDemand patients can call or easily and effortlessly visit https: http://www.dietdemand.com/  to complete an initial comprehensive, yet simple, health questionnaire and schedule an immediate personal, no-cost consultation. DietDemand’s physicians all received specialized training in nutritional science and fast weight loss. DietDemand reviews each patient’s health history to create a personalized diet plan geared for fast weight loss, or that addresses life-long issues causing weight loss to slow down or stop.  Nutritionists work personally with each patient and use their own algorithm to craft meal and snack plans that are compatible with each patient’s age, gender, activity level, food preferences, nutritional needs and medical conditions. They combine these state-of-the-art diet plans with pure, prescription diet products that enable their patients to resist the temptation to reach for sugary snacks, eliminate fatigue and curb the appetite. Over 97% of DietDemand patients report incredible weight loss results with the majority losing 20 or more pounds per month.

At DietDemand, all patients gain unlimited access to the best minds in the business. Their staff of doctors, nurses, nutritionists and coaches are available six days per week to answer questions, offer suggestions, address concerns and lend their professional guidance and support. Because of this, more and more people are turning to DietDemand for their weight management needs. Diet plans are tailored to be specific to the needs of those of any age, gender, shape or size and for those who are struggling to lose that final 10-20 pounds to those who must lose 100 pounds or more. Call today to request a private, confidential, no-cost online consultation.  

 

About the Company:

DietDemand is the nation’s leader in medical, weight loss offering a full line of prescription medication, doctor, nurse and nutritional coaching support.  For over a decade, DietDemand has produced a sophisticated, doctor designed weight loss program that addresses each individual specific health need to promote fast, safe and long-term weight loss.   

 

DietDemand Providing Care Across The USA

Headquarters:

Escondido, CA

(888) 786-9568

[email protected]

<p class="canvas-atom canvas-text Mb(1.0em) Mb(0)–sm Mt(0.8em)–sm" type="text" content="http://www.dietdemand.com/” data-reactid=”36″>http://www.dietdemand.com/

 

 

<p class="canvas-atom canvas-text Mb(1.0em) Mb(0)–sm Mt(0.8em)–sm" type="text" content="Diet Demand
DietDemand
888-786-9568
[email protected]
” data-reactid=”46″>Diet Demand
DietDemand
888-786-9568
[email protected]

Take Home a Turkey Day Feast – Argonaut Online


5 local restaurants make it easier to host Thanksgiving dinner

By Christina Campodonico

The Gourmandise School teaches Holiday 101 classes in preparing traditional meals, holiday tarts and vegetarian feasts

Grocery stores have long offered pre-prepared Thanksgiving meals for pickup, but now local restaurants are getting in on the game, too. If you’re looking to cut down on the stress of preparing a full-on turkey dinner, or want to spice things by changing up the main meat entrée and adding some gourmet sides or desserts, look to these local eateries offering to bring a taste of their kitchens to your home this holiday season.

Huckleberry Café

1014 Wilshire Blvd., Santa Monica (310) 451-2311 | huckleberrycafe.com

Order a whole organic turkey leg or breast or a Creekstone Farms braised brisket. Complement traditional stuffing, Yukon Gold mashed potatoes, cranberry sauce and more with a wild rice and grain salad or chimichurri roasted carrots. Save room for chocolate pecan pie or turkey-shaped ginger cookies for dessert.

Order by 5 p.m. Nov. 21, for pick up between 9 a.m. and noon on Thanksgiving Day (Nov. 28).

Urban Plates

12746-3 W. Jefferson Blvd., Playa Vista 1-800-652-4788 | urbanplates.com

Urban Plates offers fully-cooked, just-heat-it-up, free-range turkey family meals featuring all the classic trimmings, including gravy, cranberry relish, artisan bread and mushroom stuffing made from scratch. Choose from one to two sides depending on the size of your order, while additional sides are available à la carte ($13 each). Traditional potato mashes (including the sweet kind) are available, but you can change things up with turkey bacon Brussels sprouts or roasted carrots with golden beats. Offer your table a festive finish with out-of-the-ordinary desserts like a mango tart, fresh apple cake with caramel buttercream, or a pumpkin and walnut layer cake.

Order by Nov. 21 for pick up on Nov. 26 or 27.

Superba Food + Bread

1900 Lincoln Blvd., Venice (310) 907-5075 | superbafoodandbread.com

Throw the caution of the keto diet to the wind and embrace carbs with Superba Food + Bread’s array of à la carte Thanksgiving offerings. Put a Southern spin on your bread basket with cheddar chive biscuits, a French one with elegant pain d’epi baguettes, a festive one with cranberry walnut boules, or an all-American one with classic Parker House rolls straight from Superba’s Venice kitchen. Dig into creamy white cheddar mac n’ cheese pasta shells or feed the vegans at your table with mushroom and leek veggie stuffing.

Committed carnivores who are tired of turkey may enjoy the slow roasted garlic herb Aspen Ridge prime rib or sausage stuffing made with Beeler’s pork sausage, celery and sage. Add a sweet or zesty finish with Superba’s cranberry orange chutney or glazed sweet potatoes with spiced pecans.

Order by Nov. 24 for pick up at Superba’s Venice location.

Truxton’s

8611 Truxton Ave., Westchester (310) 417-8789 | truxtonsamericanbistro.com

Enjoy Truxton’s classic turkey dinner of mashed potatoes with gravy, cranberry sauce and green beans in the comfort of your own home. Choose from butternut squash soup, tomato bisque or a Caesar salad as your starter, and finish off your meal with a slice of pumpkin pie after the turkey of course!

Order by 9 p.m. Nov. 26 for pick up on Nov. 27.

Maple Block Meat Co. 3973 Sepulveda Blvd., Culver City (310) 313-6328 | mapleblockmeat.com

Maple Block Meat Co.’s 100% wood-smoked turkeys are so popular, they’ve already sold out, but you can still order an assortment of sides to complement your Thanksgiving meal’s main event. Add cornbread-sausage stuffing, buttermilk biscuits, housemade pimiento cheese and crackers, or peach wood smoked almonds to the mix for a holiday meal with a dash of Southern charm. And don’t forget about the chocolate bread pudding for dessert!

Order ASAP for pickup between 11:30 a.m. and 3 p.m. on Thanksgiving Day (Nov. 28). .

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Sweets and Spirits launches Kickstarter Campaign for its Storefront Vision – Press Release – Digital Journal

Now Seeking Community Support via Kickstarter, The American Startup is Aimed at Providing Quality & Healthy Food with a Storefront & Nationwide Shipping!

Sweets and Spirits has proudly announced that it is welcoming the Kickstarter community to support it in its storefront vision. The startup has recently launched a crowdfunding campaign, and it is aimed at providing high quality food that is not only keto gluten free but also sugar free and delicious. Moreover, the startup aims at opening a storefront and also providing nationwide shipping across the United States to enable the people eat healthy.

“When I started Sweets and Spirits it was simply a confectionary dream, but my husband’s health condition motivated me to take things to the next level,” said Melanie Smith, while introducing this project to the Kickstarter community. “We have a location we are currently negotiating to open the beginning of 2020, and your support will help us in making this dream come true,” she added.

Melanie started her journey step by step and gradually climbed the ladder to success. She is already well known for her work and she believes that everyone should eat healthy. With ketogenic diet, gluten free food and delicious recipes, The goal of this Kickstarter campaign is to raise a sum of US$ 50,000, and according to Melanie, every single dollar contributed to this project matters.

The Kickstarter Campaign is located on the web at:

www.kickstarter.com/projects/sweetsandspirits/sweets-and-spirits-storefront-vision and backers from around the world can become a part of this project by making generous pledges and donations. All funds raised through this Kickstarter campaign will play a major role in helping Melanie open her storefront and start her nationwide shipping operations. Furthermore, Melanie has also announced a wide range of rewards for the backers of this project with nationwide shipping across the United States. More details are available on the Kickstarter campaign page of the project.

About This Project

Sweets and Spirits is an inspiring new healthy lifestyle initiative by Melanie Smith and her husband Robert Smith. The project is about opening a storefront and also providing healthy and keto food all across the United States. Melanie is currently raising funds for this project on Kickstarter and she is welcoming generous support for her crowdfunding campaign.

Media Contact
Company Name: Sweets and Spirits
Contact Person: Melanie Smith
Email: Send Email
Phone: +19103521499
City: Wilmington
State: North Carolina
Country: United States
Website: https://www.kickstarter.com/projects/sweetsandspirits/sweets-and-spirits-storefront-vision

Slideshow: Meat snack innovation trends for 2019 | 2019-11-20 | MEAT+POULTRY – Supermarket Perimeter

This slideshow was originally published in The New Food Insider, a free newsletter from sister publication Food Business News.

KANSAS CITY — Zero- and low-sugar varieties, premium meats and bold flavors are trending in the meat snack market, evidenced by innovation in 2019.

A number of large meat snack makers have tuned into the low-to-no-sugar trend. In May, Link Snacks Inc. added a zero-sugar variety to its beef jerky lineup. Jack Link’s Zero Sugar Jerky, inspired by the company’s original recipe, is made with lean-meat beef and contains no added sugar. The jerky is keto- and paleo-friendly, and each bag contains more than 30 grams of protein.

“Jack Link’s new zero sugar protein snack cuts sugar, not corners,” said Tom “T.D.” Dixon, chief marketing officer at Jack Link’s. “Consumers have been asking us for a no-sugar option, and as makers of the original protein, we’re proud to meet that demand with an option that’s still an excellent source of protein and tastes just as good as our original flavors. This new SKU will drive significant category growth with goal-oriented shoppers looking to trade a sweet treat for a meat treat, offering the benefits of 100 percent beef protein and now zero sugar.”

Chef’s Cut Real Jerky Co. announced in May the addition of biltong to its portfolio. The meat snacks contain zero sugar and have 26 grams of protein per bag.

“American consumers continue to seek out high protein snacks, and more than ever they are looking to reduce their sugar consumption,” said Bart Adlam, CEO of Chef’s Cut. “With zero sugar, our biltong will bring new consumers to the meat snacks category, including those looking for keto and paleo-friendly offerings.”

Oberto Snacks in October launched a line of new meat snacks with less than 1 gram of sugar. The jerky contains 27 percent less sugar and 20 percent more protein than the original recipe. Varieties include butcher’s cut uncured bacon jerky and smoked sausages in original and spicy flavors.

Oberto also is introducing Cattleman’s Cut low-sugar frontier style beef jerky that is thinly sliced with 50 percent more protein and 75 percent less sugar than the leading jerky, according to the company.

“More and more, consumers are searching for savory, low-sugar snacking satisfaction,” said Stephen Oberto, vice president of marketing at Oberto Snacks Inc. “We’ve seen these trends play out across categories and have invested in our processes to address this growing consumer need.”

Werner Gourmet Meat Snacks Inc. announced a new jerky product in September that contains no sugar or carbs and has 18 grams of protein per serving. Flavors include original, salt and pepper and unsweetened teriyaki-style. The jerky features grass-fed beef that is made in small batches, according to the company.

“There is a lot of research out there to support this kind of product,” said Lauren Seeger, director of marketing for Werner Gourmet. “We reviewed several consumer and snacking-focused surveys, which show consumers are substantially decreasing their sugar intake year over year. With the high protein and lean grass-fed beef, this product line really is a true meat snack and aligns perfectly with those following paleo, keto, Whole30 and other special diet programs.”

Premium meats are also proliferating among new meat snack launches, including snacks made from grass-fed animals and specific cow breeds as well as those made through premium processes.

Country Archer Jerky Co. in July launched four new meat sticks made with lean cuts of grass-fed beef, turkey or pork. The meat snacks deliver 7 to 9 grams of protein per serving.

“We’re excited to further a clean snack revolution with our meat sticks, and now our customers have even more options when looking for a nutritious, high-protein snack,” said Eugene Kang, co-founder and CEO of Country Archer. “Whether you’re looking to fulfill specific nutritional macros, or simply need some post-workout or trail fuel, our new meat sticks are a versatile, convenient and wholesome food that can easily fit into a busy routine. Unlike other meat snacks that use unappetizing ingredients like mechanically separated chicken, our sticks are snacks that customers can feel good about eating.”

In April, Nick’s Sticks, a subsidiary of Castleray Co., introduced a new version of its chicken snack product featuring free-range chicken. The latest meat snacks come in original and spicy flavors. Sold in 1.7-oz. packages and made with no artificial colors or sugar, the snack sticks are also paleo, Whole30, keto approved and gluten-free certified.

“The addition of free-range chicken snack sticks is a big step for Nick’s in expanding our product line,” said Mark Vieth, president of Nick’s Sticks. “We are very excited to be able to provide another healthy, protein-rich snack with an excellent flavor.”

Professional golf player Greg Norman entered the meat snack segment in April with the debut of Greg Norman Signature Wagyu Beef Jerky, made from a Japanese breed of cow that is bred to produce highly marbled, ultra-rich meat. Marketed as all-natural and gluten-free, the Australian premium meat snack is available in mesquite and teriyaki flavors. Each bag contains 18 grams of protein. Caribe Producers LLC created the mesquite and teriyaki recipes and will be representing the line.

“We didn’t want to distract from the perfection of the Wagyu beef, so the recipes were carefully crafted to keep the taste of the authentic Australian Wagyu,” said Michael Hocklander, CEO of Caribe Producers. “This resulted in two unique styles of seasoning for Greg Norman Signature Wagyu Beef Jerky that we are extremely proud to offer.”

Biltong, a premium meat snack that originated from the South African tradition of air-drying meat, experienced a boom in the US this year. To create biltong, beef is marinated in traditional ingredients including salt, pepper, ground coriander and vinegar, which add flavor and act as curing agents. The meat is then air-dried — never cooked — and may be sliced into strips or formed into sticks called droëwors.

Chef’s Cut’s new biltong product was designed to compete in the US market, the company said. The meat snacks are available in original and spicy chili varieties.

“We’re confident that we’ve produced the best-tasting and most authentic biltong to the US market yet,” Adlam said.

In November, Kalahari Biltong added a lime chili flavor to its lineup of biltong offerings. The meat snack is made with strips of American beef that is marinated in vinegar, chili, lime, salt, black pepper, red pepper and coriander then air dried for 18 days. The biltong is gluten-free, soy-free, paleo-friendly and made with just eight ingredients. Each 2-oz. bag contains 160 calories, 32 grams of protein and zero grams of sugar.

Kalahari Biltong’s new lime chili flavor also fits into another trend in meat snack innovation: bold flavor profiles.

Chef’s Cut is turning up the heat in its meat snack portfolio with a new ghost pepper meat stick. Debuting in November, the spicy stick is gluten-free and contains 7 grams of protein, 1 gram of sugar and 100 calories per 1-oz. stick.

Country Archer’s new meat sticks come in four bold flavor combinations: chorizo beef and pork, maple pork, pineapple pork and hatch chile turkey.

In October, Conagra Brands, Inc. debuted a Vlasic pickle-inspired flavored Slim Jim meat stick. Each stick packs 6 grams of protein and features dill pickle seasoning.

“There’s a huge amount of demand we see for pickled/sour/fermented foods and beverages in the market today, and Vlasic is a fabulous brand that we added with the Pinnacle acquisition we made last year,” said Burke Raine, vice president and general manager of Conagra Brands’ snacks and sweet treats portfolio. “We are able to use technical knowhow and a great brand we acquired to create a really delicious, on-trend Slim Jim flavor.”

Conagra Brands’ Duke’s brand of meat snacks launched a teriyaki smoked sausage made with crushed pineapple and a soy marinade in October. The gluten-free meat snacks contain 7 grams of protein and 4 grams of sugar per serving.

“If you look across all meat snacks, the No. 2 flavor profile in all meat snacks is teriyaki,” Raine said.

Announced in October, Link Snacks’ new Jack Link’s Wild Heat beef jerky is the brand’s hottest flavor yet. Slow-cooked and hardwood-smoked, the meat snack is based on demand for extreme flavors and will be available in January.

Jack Link’s beef bars, made with slow-smoked, dried and seasoned beef in original, teriyaki and cracked pepper flavors, debuted in October. Now Link Snacks has unveiled a pair of bold new beef bar flavors — sweet habanero and blackberry barbecue — and new chicken bars in rotisserie and spicy varieties. The products contain 70 calories and 8 grams of protein.

Also in October, Link Snacks announced new Lorissa’s Kitchen Whole-Made Medley Bars, which combine dried fruit, nuts, seeds, egg whites and grass-fed beef or chicken. The bars are available in a range of bold flavor fusions, including blueberry fusion, pineapple teriyaki, apple cinnamon, cranberry orange, chipotle apricot and sweet barbecue. The products provide 10 grams of protein and are gluten-free and dairy-free.

View slideshow of new meat snacks that debuted in 2019.