Sunday, April 7, 2013
What's for Lunch - Mon., 4/8
BRUNCH FOR LUNCH
Cinnamon Challah French Toast w/ (Order Entree #1)
Applegate® Turkey Bacon
Scrambled Egg & Cheese Wrap w/ (Order Entree #2)
Potato Puffs ~ Orange Rounds
I'm really curious as to why we stopped serving whole wheat french toast to go back to the meal declared to be "cake" for lunch by our committee's nutritionist - basically white flour bread. The syrup is basically HFCS. They are looking for an affordable maple syrup but do not have one yet - but they will be limiting the serving size this year in the meantime. Actual lunch from our schools above. This meal has a lot of sugar, simple carbohydrates -- no whole grains.
The turkey bacon is by Applegate. Here are the ingredients: Turkey (Turkey Used Never Administered Antibiotics, Growth Promotants or Animal By-products), Water, Sea Salt, Maple Sugar, Celery Juice, Onion Powder, Spices, Lactic Acid Starter Culture (not From Milk.) They promote it as nitrate-free but this NYT article indicates otherwise - and cites the company saying their products have the same level (naturally) of cancer-causing nitrates as conventional brands. Read more about nitrates here.
I do not believe the wrap used for the egg and cheese is whole grain. But they do use actual eggs like you would use at home.
Then there are the commodity potatoes processed by McCain's into tater tots -- although they are labeled "frozen pre-formed potato rounds." They are flash-fried before they get to the frozen part. 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.