Good Stuff

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I don’t usually buy fancy jams & things, but once in a while I have to make an exception. Case in point: IMG_2099

Figs & ginger are two of the food-related ways to my heart, so this found its way into my grocery basket in, like, two seconds.

I love Stonewall Kitchen products, and this is definitely a new favorite! I’ve already tried it on sprouted-grain toast with melted cheese and on top of oatmeal with plum & tahini. I imagine it’s also great in yogurt, on top of pancakes, and used as a base for marinade or salad dressing. My inner mad scientist is looking forward to a little experimentation.

As far as nutrition is concerned, sometimes people ask me what I think about added sugars in condiments, and I tend to feel the way I do about sugar in general:

  • a little goes a long way, and
  • when you do enjoy it, make it a small amount of something you really love

So if a little spread of your favorite fruit preserves is going to take your healthy sandwich from good to “OMG I need to Instagram this amazingness ASAP,” go for it. Just keep that feeling in mind when staring down the bowl of waxy leftover Easter (milk) chocolate at the office, and save your sweet-time for when it’s awesome. Oh dear. I wish my brain wasn’t so quick to make that into a metaphor…

What’s your favorite condiment? Any new finds? 

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4 thoughts on “Good Stuff

    What I Ate Wednesday #106 | Keeping It Real Food said:
    April 17, 2013 at 10:44 am

    […] Snack: Plain Greek yogurt with berries, cereal, and fig & ginger preserves […]

    What I Ate Wednesday # 112 | Keeping It Real Food said:
    May 29, 2013 at 10:10 am

    […] Breakfast: apple spice oatmeal with PB and fig & ginger preserves […]

    Weekend Loves | Keeping It Real Food said:
    June 1, 2013 at 7:13 pm

    […] also really digging this new snack of sliced peach/nectarine with cottage cheese and fig & ginger preserves. So many good flavors. I go through phases where I forget about cottage cheese—I tend to […]

    What I Ate Wednesday #150 « Keeping It Real Food said:
    February 19, 2014 at 10:58 am

    […] Breakfast: Plum tahini oats with fig& ginger preserves […]

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