Wednesday, December 11, 2013

Review: Pompeian Grapeseed Oil for delicious and healthy cooking! #smiley360


Hello Dear Readers:

 I am so excited to continue working with the Blogger program at  Smiley360, and I received a fun Pompeian package to faciliate this review. The opinions and photos of food within are my own.

Before receiving my Pompeian Grapeseed Oil Spray (a brand new product from Pompeian), I confess I had never used Grapeseed Oil. I was super excited to try it out and see how it tasted with several different dishes.

 I use cooking spray all of the time to cut down on calories and fat, and it is definitely an easy and healthy way to cook.  First I tried out the spray with the basics: eggs!


I sprayed and then poured 3 eggs in.  My omelet came out fluffy and light and did not have any kind of oily or heavy taste to it. No after taste. I loved how light it was too.

Then I tried the spray with:

Roasted Peppers!!
Roasted Peppers!! I decided to use a whole bunch of peppers that my mom gave me to make stuffed peppers, and sprayed the baking pan with the delicious Grapeseed spray first. Success! The peppers came right up off of the pan and tasted great!


Also:

Green Onions (Scallions)


and



Tilapia. Yum.

Grapeseed Oil really works with my veggies and my protein.  And , coming from delicate wine grapes, Pompeian Grapeseed Oil reduces the absorption of food, preserving its natural flavor. And its high smoke point makes it ideal for your heavy load of holiday baking.


And check out these links:


More details from the company:

"Pompeian imports 100% of its Grapeseed Oil from France. Its light flavor comes from delicate wine grapes, preserving the flavor of food. It’s perfect for stir frying, deep frying, sautéing and baking.

 Grapeseed Oil is also a rich source of Vitamin E and antioxidants. Grapeseed Oil is an all-natural cooking oil known for its high smoke point, a characteristic that makes it an ideal choice for stir-frying and deep frying. And because of its high fluidity, it reduces excess oil from absorbing into the food."


1 comment:

Tina Stefanovic said...

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