Archive for May, 2011

Now you can Add Your Own Ingredients!

Tuesday, May 3rd, 2011

You’ve been asking.  (And asking.  And asking!).  And we’ve FINALLY relented, and added the ability for you to add your own ingredients.

This will make building your own recipes much easier – when that special ingredient you like to use isn’t available, just add it yourself (it takes just a minute!), and you can use it in your recipes.

Add Ingredient Link

If you've never added an ingredient before, this help link appears. Click it for the option to add your own ingredient.

Here’s how to do it:

Step 1:

In the Recipe Builder, search for the ingredient that you want to use.  If it is not in the database, the list of matches will be empty.  If the list of matches is empty, there will be a new box below the list of ingredients (see image at right).

If this is the first time that you’ve ever added an ingredient, it offers a “Get Help” link, which gives you some great tips on how to use the ingredient search.  And, after the tips, there is a link to add your own ingredient. Click that link to be taken to the “Add Ingredient” Page.

Add Ingredient Link

After you've added an ingredient before, we figure you know what you're doing, so you just get this "Add Ingredient" link.


(Note that AFTER you’ve added your own ingredient, we don’t make you jump through those same hoops to add another ingredient – it will just show you the “Add Ingredient” link, like the second screenshot shows).

Step 2:

Once you’ve clicked the link to “Add Ingredient”, you will be taken to the “Add Ingredient” page.

This page is designed to look just like a Nutrition Panel from most packages at the store, so putting the information in should be easy.

Take special note of the “Grams” box just to the right of the “Serving Size” information.  This is VERY useful information to have, so please do your best to enter it!

Add Ingredient

The page is designed to look like a nutritional panel so that it is easy to use.


Also, notice how on the right in the green box it shows you the nutritional makeup of that ingredient, including whether it’s balanced or not.

Salmon: The Good Fish to Eat

Sunday, May 1st, 2011

Salmon is an excellent source of protein and Omega-3 essential fatty acids. It is recommended that you eat foods rich in Omega-3 essential fatty acids at least 2 to 3 times a week.

The best source of salmon is wild caught.  Salmon derives its rich red color from the krill they eat during the part of their life cycle when they are feeding in the sea.  Salmon caught in Alaskan waters have relatively low levels of contaminants (mainly mercury) compared to many species of fish caught in other waters.

FormulaZone recommends eating wild caught salmon over farm raised. Farm raised salmon are raised in pens and are often fed colorized pellets to simulate the rich red color of wild salmon. Since farm raised salmon are fed pelletized food which is not their natural diet found in the wild, they contain much higher amounts of pro-inflammatory omega 6 fats than wild fish. They are also given antibiotics to prevent infection from being confined in close quarters.  Some of these fish are genetically modified as well. The fat content of farmed salmon is excessively high, some estimates being as high as 30-35% by weight, but the fat content is lower in Omega-3 favorable fat. Wild salmon have a 20% higher protein content and a 20% lower fat content than farm-raised salmon, but their fat content is higher in favorable Omega-3 fat.

Salmon is a versatile fish that can be cooked in many ways.  It is great grilled, in chowders, salads, smoked, and canned salmon can be made into salmon cakes, croquettes, and makes a pleasant change from tuna salad.

Check out the chart below and enjoy more salmon!  FormulaZone has many great recipes for salmon in our recipe database.

Coho Salmon (Silver):  This salmon has a delicate flavor and orange-red flesh.

Serving size: 3oz. (85 grams) Cooked, Edible Portion

Calories Carbs (g) Protein (g) Fats (g)
160 0 23 7
Sockeye:  This salmon has a rich complex flavor, high in oil content, and deep red color.  It is the second most abundant after Pink.

Serving size: 3oz. (85 grams) Cooked, Edible Portion

Calories Carbs (g) Protein (g) Fats (g)
180 0 23 9
King (Chinook):  This salmon has been nicknamed the “Kobe Beef of the Sea”.  It has the highest oil content.  It has a rich flavor and firm succulent texture.  King Salmon is available in several pigment variations including red, white and marbled flesh.

Serving size: 3oz. (85 grams) Cooked, Edible Portion

Calories Carbs (g) Protein (g) Fats (g)
200 0 21 11.5
Keta (Chum):  This salmon has a mild flavor with low oil content.  It has a firm texture and pink flesh.  You can cook like a mild white fish.

Serving size: 3oz. (85 grams) Cooked, Edible Portion

Calories Carbs (g) Protein (g) Fats (g)
130 0 22 4
Pink: This salmon has a rosy pink color.  It has the least fat of any salmon.  The texture is similar to trout.  It is great for people who like a mild fish.  Most of this variety gets canned.

Serving size: 3oz. (85 grams) Cooked, Edible Portion

Calories Carbs (g) Protein (g) Fats (g)
130 0 22 4