{"id":7477,"date":"2009-08-05T07:33:24","date_gmt":"2009-08-05T11:33:24","guid":{"rendered":"http:\/\/foodembrace.com\/?p=7477"},"modified":"2009-08-05T10:33:37","modified_gmt":"2009-08-05T14:33:37","slug":"review-back-to-nature-cheddar-crackers","status":"publish","type":"post","link":"https:\/\/foodembrace.com\/2009\/08\/review-back-to-nature-cheddar-crackers\/","title":{"rendered":"Review: Back to Nature Cheddar Crackers"},"content":{"rendered":"

\"Back<\/a>Cheese crackers and I have a long history together.\u00a0 While everyone was snacking on chips or cheese doodles, I was being more sophisticated and health conscious by preferring to eat cheese crackers.\u00a0 Or at least that’s what I told myself when I inhaled a box.\u00a0 Cheese crackers were baked, unlike chips which are fried.\u00a0 Cheese crackers had cheese! Cheese is good for you, so bonus!<\/p>\n

Cheese Nips were my preferred choice of cracker.\u00a0 I had Cheez-Its in a pinch and ate no-name brand to save some cash.\u00a0 I did not eat Better Cheddars because Better Cheddars were some crazy oily crackers.\u00a0 Sort of like the 13 year old version of Cheese Nips.\u00a0 They hadn’t matured into greatness yet.<\/p>\n

My most favorite type of cheese cracker were the Swiss cheese flavored crackers.\u00a0 Those were some freaking awesome crackers and I loved when I was able to share space with some.\u00a0 Especially if that space was my mouth.\u00a0 That is a totally clean statement so don’t go twisting it into something dirty. You know who you are!<\/p>\n

But then I got a clue and realized that those kinds of crackers aren’t really any better than chips.\u00a0 Sure they’re baked but the ingredients were not things I was down with.\u00a0 When I started eating healthier for real, I sort of gave up on cheese crackers.\u00a0 For a while I was subbing with some goldfish but that just was not what I wanted, nor were they that great.<\/p>\n

I pouted a little bit and stomped around and acted all overdramatic about the loss of my precious cheese crackers.\u00a0 I did this all in my head, of course, to spare Scott because he didn’t need to witness his wife go all emo over some cheese crackers.<\/p>\n

Then I finally put my foot down and thought, “Someone somewhere has to make a decent cheese cracker.”\u00a0 And I started looking around.\u00a0 It took me a while to find one.\u00a0 I didn’t care for the ingredients in the Kashi version or any other versions I found.<\/p>\n

\"Back<\/a>Until I came across Back to Nature and their cheddar crackers.\u00a0 No preservatives!\u00a0 Real ingredients that I understood!\u00a0 No flip-flopping on what oil is used in the cracker. Yes the list is a bit long but it was one that I could in good conscious live with.<\/p>\n

I bought them.<\/p>\n

And I am happy to say that cheese crackers and I have been reunited!\u00a0 These crackers are fantastic!\u00a0 They are light and airy with no greasy feeling or taste.\u00a0 The have a ton of flavor and there is no question that you are eating a cheese cracker when you start nibbling.\"ohc-review_backton-cracker\"<\/a>They look like your typical cheese cracker but taste hundreds of times better.\u00a0 You can feel good about eating a product that has real ingredients and is packaged in a box made from recycled materials.<\/p>\n

Totally.<\/p>\n

My current box is pretty much empty and I’m having to force myself to not inhale the entire thing.\u00a0 If you think I didn’t eat those two crackers after I took the picture, you have learned nothing from this review.\u00a0 Now if I can only convince them to make some Swiss cheese flavored ones too!<\/p>\n

Run out and get a box because you can’t have mine!<\/p>\n","protected":false},"excerpt":{"rendered":"

Cheese crackers and I have a long history together.\u00a0 While everyone was snacking on chips or cheese doodles, I was being more sophisticated and health conscious by preferring to eat cheese crackers.\u00a0 Or at least that’s what I told myself when I inhaled a box.\u00a0 Cheese crackers were baked, unlike chips which are fried.\u00a0 Cheese […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"spay_email":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"_links_to":"","_links_to_target":""},"categories":[10],"tags":[],"jetpack_featured_media_url":"","jetpack_publicize_connections":[],"jetpack_shortlink":"https:\/\/wp.me\/p4KYWa-1WB","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/posts\/7477"}],"collection":[{"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/comments?post=7477"}],"version-history":[{"count":0,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/posts\/7477\/revisions"}],"wp:attachment":[{"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/media?parent=7477"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/categories?post=7477"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/tags?post=7477"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}