Since the beginning of my pregnancy, I’ve been attempting to cut out chemicals in my food. It’s been a struggle, especially when we’re traveling. I feel like so many of our foods lately are processed and unnatural. I’m not going to go on an anti-food rant because I still indulge in things that are not-so-great for me, but I guess I’m just saying I’ve been paying more attention to what I’m eating lately.
On thing that really gets me is margarine. I’m not sure why I have an aversion to it, but my sister read me an article that said it was something like one molecule away from being paint. Gross, right? Maybe this isn’t accurate, and I have no way to cite that source so please don’t quote me on that.
So what are you supposed to do if you want to use real butter? You could try packaged spreadable butter – and pay a premium for it – or you can make your own spreadable butter for way less. On top of saving money, you can control how spreadable you want it to be. Both of the brands of spreadable butter I tried over the past 9 months were really not that spreadable. I wanted something that would spread just like margarine – nice and easy over toast.
Making my own spreadable butter was so easy, I can’t believe I didn’t do it sooner. I even bought a refrigerator container to store it in – one that was about the same shape and size of a tub of margarine. It makes me feel so smart and resourceful – even if all I did was whip together butter and olive oil.
Make Your Own Spreadable Butter
Yield 1 1/2 cups
- 1 cup/2 sticks butter, room temperature (salted or unsalted)
- 1/2 cup olive oil (or vegetable oil)
- In a bowl with an electric mixer, beat together the butter and olive oil until smooth.
- Transfer to a refrigerator container and chill for at least 1 hour before using.