A few days ago, I posted a variety of ingredients that make up a common food. These were the ingredients:
Enriched macaroni, dried cheddar cheese, corn starch, partially hydrogenated soybean oil, dried tomato, salt, buttermilk, sugar, hydrolyzed vegetable protein and other natural flavorings, dried onion, dried corn syrup, disodium phosphate, dried garlic, sodium caseinate, citric acid, dipotassium… phosphate, FD&C yellow No. 5 and other artificial color, sodium sulfite and BHA.
The food is Hamburger Helper, Mac & Cheese flavor.
I was thinking of Hamburger Helper (HH) as I made a “soup-ish” concoction last week with left over ground bison. Something about it reminded me of HH as a kid! (See… I have SO many toxicities to overcome as an adult!)
I made “Buffalo Mac Soup”. I cooked some organic macaroni noodles made from rice (easier to digest than whole grains) and added them to tomato soup. I added the left over ground bison from Southwest lettuce wraps a couple nights prior – it was cooked in pure coconut oil, NOT partially hydrogenated soybean oil (!), and combined with onions, black beans, cumin, red pepper flakes, sea salt and pepper. I topped it with some freshly grated organic and raw Jack and cheddar cheeses.
No corn syrup. No artificial colors. No neurotoxic substance like hydrolyzed vegetable protein. Sheesh… what on earth do they DO to food?!
YUMMY! It makes a nice, thick, hearty soup… with emotional ties to HH from childhood!
No, you don’t have to make it with bison! Then again, the name “Buffalo Mac” won’t make a whole lotta’ sense otherwise! I’m sure you can work beyond that little detail!
If you can find grass-fed beef, that’s a HUGE improvement over conventional ground beef. Or try some other wild game. The biggest point is to move away from all the other toxic ingredients and additives in the HH boxed mix. You can skip the pasta all together, which would make this even healthier. Use real foods and real spices for better health and optimal function.
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