Better Than Milk Organic Almond Drink Unsweetened Description
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Non GMO Project Verified
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USDA Organic
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Dairy Free
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Gluten Free
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Vegan
Put a little spring in your sip™ - spring water that is. Our organic alternative milk drink with spring water that flows freely from a spring 450 meters above sea level in the Lessini mountains of northern Italy. Go ahead...guzzle straight from the carton (we don't judge). Take one to go! (It's shelf stable). Cereal never had it so good!
• Made with Italian spring water
• Smooth, creamy taste
• Simple ingredients without: dairy, lactose, gluten, soy, sulfites, artificial flavors, carrageenan or cholesterol
Directions
Cool it down. Drink it up.
Refrigerate and finish within 5-7 days.
Not to be used as infant formula.
Free Of
Dairy, gluten, GMOs and animal ingredients.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 8 fl oz (240 mL)
Servings per Container: 4
| Amount Per Serving | % Daily Value |
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| Calories | 50 | |
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| Total Fat | 4 g | 5% |
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| Saturated Fat | 0 g | 0% |
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| Trans Fat | 0 g | |
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| Cholesterol | 0 mg | 0% |
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| Sodium | 0 mg | 0% |
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| Total Carbohydrate | 1 g | <1% |
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| Dietary Fiber | 0 g | 0% |
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| Total Sugars | 0 g | |
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| Includes 0g Added Sugars | | 0% |
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| Protein | 2 g | |
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| Vitamin D | 0 mcg | 0% |
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| Calcium | 30 mg | 2% |
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| Iron | 0 mg | 0% |
|
| Potassium | 0 mg | 0% |
|
Other Ingredients: Spring water, organic ground almonds, organic locust bean gum.
Contains: Almonds.
Produced in a facility that also processes other tree nuts.
Warnings
Cap is a small part and may pose a Choking Hazard for young children.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
full disclaimer.
Reviews
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Spaghetti Squash & Egg Breakfast Casserole
Enjoy this casserole at breakfast, brunch, lunch or dinner – any time you please. And because it’s made with spaghetti squash, it’s much lower in carbs than casseroles that incorporate bread. After you’ve roasted the squash, this bake comes together in no time, with all the ingredients melding into savory goodness in one pan. Breakfast casseroles are easy to make and are real crowd pleasers when you need it, but they also reheat nicely if you’re feeding less people. This one offers extra health with the happy surprise of squash.
Spaghetti Squash & Egg Breakfast Casserole
- 1 large (2 lbs.) spaghetti squash ( )
- 6 eggs
- 12 oz. unsweetened plain almond milk
- 1/2 yellow onion (chopped)
- 6 fresh basil leaves (roughly chopped)
- 1 tsp. salt
- 1/2 tsp. black pepper
- Spray olive oil
- Preheat oven to 400 degrees F. Using fork or knife, poke holes all over squash.
- Place squash on baking sheet and roast 1 hour. Let cool.
- Slice squash lengthwise, remove seeds. Into bowl, scoop out all strands of squash.
- Preheat oven to 350 degrees F. Spray 9x13 baking dish with olive oil.
- In mixing bowl, whisk eggs; add almond milk, spaghetti squash, onion, basil, salt and pepper and mix together well.
- Pour evenly into baking dish and bake 1 hour or until set.
Get the staples you need to make this casserole!
