I admit it…originally, I was going to take my zucchini and pull out my handy-dandy Cusinart food processor and make some more gluten-free zucchini bread. Why? Because I love my family recipe for zucchini bread (which very successfully bakes up gluten-free from the original not-gluten-free recipe). I was so tempted.
But…I’m going out of town this weekend…and need to use up produce without having too much left just sitting around in the crisper drawer or in the fridge and freezer. So…I hunted down other ideas. And thanks to the magic of Pinterest…I stumbled across a recipe that would not only use up the zucchini in my crisper, but also one of my two sweet potatoes. It was from the blog Averie Cooks and I had everything necessary to make these that night for dinner. I sent the link to my roomie and she mightily approved. I gave her the option of two sweet potato recipes…and she went with this one. And so…dinner was decided…just like that.
Upon returning home from the office on Friday, I set myself to work in the kitchen, cleaning and shredding up a large sweet potato and a large zucchini. And when all was said and done, these baked up to be a soft, but delicious treat for dinner. Honestly, I can’t wait to make it again. The flavors are amazing and they even go well in a skillet and served up like a veggie burger on a bun (that’s what I did with the leftovers!).
2 teaspoons chipotle seasoning (I used ancho chili powder)
1/2 teaspoon salt, or to taste
1/2 teaspoon black pepper, or to taste
2 tablespoons all-purpose flour (I used Trader Joe’s Gluten-Free All-Purpose)
about 3 cups coarsely grated sweet potato (1 medium to large sweet potato, peeled and grated)
about 2 cups coarsely grated zucchini (1 large or 2 small zucchini)
Directions:
Preheat oven to 375°F and line two baking trays with parchment paper. Sp with cooking spray; set aside.
In a large microwave-safe bowl, melt the butter, about 1 minute on high power.
To the melted butter, add the egg and beat with a fork to combine.
Add the chipotle seasoning, salt, pepper, and stir to combine.
Add the flour and stir to combine.
Add the sweet potato, zucchini, and toss to combine.
Mixture will be loose and a bit soggy.
Using a 1/2-cup measure, form fritters by transferring one heaping half-cup of vegetable mixture from mixing bowl directly to baking trays. They will be about 4-inches in diameter.
Bake fritters for 10 minutes at 375°F and if fritters have “leaked” or released any liquids, either from the zucchini releasing water, or the butter-egg mixture, just “push” the liquid back into a fritter using a spatula.
Lower oven temperature to 350°F and bake for about 15 minutes. Carefully flip fritters over (they will be soft and delicate, so be careful to flip them without breaking them) and bake for about 15 more minutes, or until browned. Fritters will be browned but soft upon removal from oven. Allow them to cool and firm up on the baking trays for at least 10 minutes before moving or serving them.
~*~*~
Really, really fantastic flavor!! Honestly. My roommate raved about them. They are still quite soft, but they are delicious and amazing. I fell in love with these at first bite. And so did the roomie. In fact, we were thrilled to come home tonight and eat the two leftover patties as veggie burgers. The night I made these, we each had 2 fritters each (about 100 calories per fritter), and I baked up some gluten-free zucchini fries with the leftover zucchini. One of my favorite dinners to date.
I encourage you to give these fritters a shot. They are definitely worth the time they take to make and eat. Trust me…you’ll love them.
Product: O’Doughs Gluten-Free Apple Cranberry Bagel Thins – $3.99+
It had gotten to the point, as of late, where I had pretty much resigned myself to the fact that I was never, ever, ever…EVER going to stumble across the third flavor of gluten-free Bagel Thins from O’Doughs. Seriously. Because my local grocery store that actually stocks this brand only carries the Original and Sprouted Whole Grain Flax Seed versions.
And while I appreciate that…I was in search of ALL the Bagel Thins.
Leave it to Organic Harvest (my happiest place in Birmingham, Alabama), a natural food store in the aforementioned Birmingham, Alabama, to carry this particular product in their freezer section. And…because I think ahead…I had a cooler with me for transport back to Indiana when I finished up my visit with my family. I was actually in town for the Making Tracks for Celiacs 5K race with my mom (I ran; she walked) and the gluten-free expo that followed. All of that was fine and good, but with lunch looming at a diner where there is really nothing my mom or I can eat, we make our way over to Organic Harvest and pick up one of their small salads and usually a dessert to split between us. But, while there, I had permission to shop a little and pick up some items that I can’t find in Louisville.
YAY!
And so…I began to walk the aisles, scanning the shelves…looking for items of interest. Something that would grab me, shake me, and beg me to take it home. Not really though, because if food started to do that, I might scream and run away. But…if we’re just talking figuratively…I wanted to make the best decision as to what was coming home with me. Nothing worse than grabbing an item and then finding out it was crap.
Well, my roomie does get just as excited about gluten-free goodies as I do (which I love…since she can eat ALL the food and doesn’t have to eat gluten-free). And she spotted the O’Doughs Gluten-Free Apple Cranberry Bagel Thins in the freezer section while she meandered quicker through the store with my dad. She hurried over to find me…and alert me of this finding. I immediately said, “THAT…is definitely coming home with us!”
And so…it happened. Into the basket with a couple (I behaved) other items and my lunch for that day. We checked out, put things in the cooler, went to lunch, and then went back to my parents house to store the items in the freezer until we left the following morning.
With another trip looming, this time to Colorado (the iconic home of all things gluten-free and awesome!), I’m starting to work my way through some of these things. And, with my morning being a crazy hot mess with spinning and everything…well…something quick that could happen while I showered was ideal. So, out of my freezer came the O’Doughs Gluten-Free Apple Cranberry Bagel Thins.
O’Doughs Gluten-Free Apple Cranberry Bagel Thins
I pulled out a baking sheet (I don’t own a toaster), and then sliced two of the bagel thins in half. I was expecting to see flecks of cranberry throughout, but I didn’t. Ah well. I never know what to expect. And as the oven was warming, I tossed the pan in and went to take a quick shower. By the time I was out and dressed, the bagel thins were toasted up and ready for the vegan cream cheese schmear. Breakfast was served (with a side of my left over Mustard Roasted Potatoes).
One thing that I do find is that bagel thins, while they are less calories, aren’t truly a bagel. I miss that doughy middle section and that crunch on the outside with the softness in the middle. That’s a bagel (spoken like a true New Yorker!). But…I also love to save some calories for other indulgences…like dark chocolate to keep me awake when I’m drowsing off at my desk. You know…those unexpected things in life. So, when you bite into one of O’Dough’s Gluten-Free Apple Cranberry Bagel Thins, you get a crunch. If you toast it…you get a crunch. And then…you get cream cheese. Even just using a serving size of the cream cheese…you get cream cheese.
But…when you break off a piece that didn’t get well schmeared with the cheese…and taste it on its own…you still kind of don’t get inundated with the flavors of the bagel thin itself. It does have a nice hint of sweetness to it, thanks to the apples and almonds. And you get some very mild undertones of cinnamon and raisins and maybe even some citrus. But it’s not strong. Which…is not a bad thing. You don’t want to overpower the product with too many flavors. However, I was hoping that the apple and cranberry flavor would really take a front seat here. Unfortunately, it didn’t. That being said, the texture and the taste of these little bagel thins are really good. And if you don’t want a strong flavor to your bagel thins, but you want little hints of it in each bite, these may be the way to go. These would also probably be really good with butter on top. But I’m a cream cheese girl at heart.
Let’s talk ingredients for a moment, shall we? The O’Dough’s Gluten-Free Apple Cranberry Bagel Thins are made from filtered water, potato starch, tapioca starch, chickpea flour, soya flour, whole grain rice flour, organic evaporated cane juice, cellulose fiber, dried apples, dried cranberries, raisins, glycerine, sunflower oil, yeast, sea salt, salba chia seed, cinnamon, baking powder, baking soda, dehydrated fruits and vegetables (oranges, apples cranberries, tomatoes, broccoli, shiitake mushrooms, carrots).
Hmmmm…tomatoes, shiitake mushrooms, broccoli and carrots in my bagel? Really?? REALLY??! That’s…different.
Nutritionally speaking, a serving size is one bagel thin. One of O’Doughs Gluten-Free Apple Cranberry Bagel Thins will supply you with 100 calories and 1 gram of fat. These thin little bagels have 300 mg sodium and 2 grams of sugar. They also have 2 grams of fiber and 2 grams of protein. They are cholesterol free, gluten-free, all-natural, and preservative free. These are an fantastic source of fiber as well. Oh, and those veggies I was talking about up there are part of the 7 different fruits and vegetables that are contained in these bagel thins…which is nutritionally equivalent to 2 servings of fruit and veggies. Go figure.
Overall, I thought these were pretty good. I wish these came sliced, however, because slicing a bagel thin is a tricky task. Cut one bit too thin and it gets burned in the toaster or oven. It’s all just about holding it right and cutting it right. If they came pre-sliced, things would be so much easier on all of us. Other than that…these were good. What they lack in appearance, they do make up for in taste. And that…is saying something.
If you haven’t been able to find O’Doughs Gluten-Free Apple Cranberry Bagel Thins in your grocery store…see if they can order them in. They are definitely worth trying. Especially if (like me) you are a cinnamon-raisin lover. It’s…sort of similar to that flavor.
O’Doughs Gluten-Free Apple Cranberry Bagel Thins with Tofutti Better Than Cream Cheese
The final flavor was the Apple Cranberry. These made for a nice change as they had the wonderful sweetness from, you guessed it, apples and cranberries with the subtle undertones of raisins, orange, and spicy cinnamon. These reminded me of my beloved cinnamon raisin bagels back in my pre-Celiac diagnosis days. Top them with either butter or cream cheese and you are really good to go – their flavor is just robust enough that anything other than a simple topping would likely be a mistake on these. – See more at: http://www.glutenfreemike.com/odoughs-new-bagel-thins/#.U17c_qKwVFY
The final flavor was the Apple Cranberry. These made for a nice change as they had the wonderful sweetness from, you guessed it, apples and cranberries with the subtle undertones of raisins, orange, and spicy cinnamon. These reminded me of my beloved cinnamon raisin bagels back in my pre-Celiac diagnosis days. Top them with either butter or cream cheese and you are really good to go – their flavor is just robust enough that anything other than a simple topping would likely be a mistake on these. – See more at: http://www.glutenfreemike.com/odoughs-new-bagel-thins/#.U17c_qKwVFY
The final flavor was the Apple Cranberry. These made for a nice change as they had the wonderful sweetness from, you guessed it, apples and cranberries with the subtle undertones of raisins, orange, and spicy cinnamon. These reminded me of my beloved cinnamon raisin bagels back in my pre-Celiac diagnosis days. Top them with either butter or cream cheese and you are really good to go – their flavor is just robust enough that anything other than a simple topping would likely be a mistake on these. – See more at: http://www.glutenfreemike.com/odoughs-new-bagel-thins/#.U17c_qKwVFY
Silvia, Aaron, Andrea, Me, Kat, and Colleen after finishing the Kentucky Derby Festival Marathon and Mini Marathon – Louisville, Kentucky
Race: Kentucky Derby Festival Marathon
Place: Louisville, Kentucky
Date: April 19, 2014
Time: 4:13:01*
Ahhh…where to start? Where do I even begin to start?! There was so much excitement coming into this race because there were people I knew who were flying or driving in to run either the full or the half marathon. And if that wasn’t enough excitement…I was asked by one of them to pace her to a sub-4 marathon finish. I didn’t have to think about this at all. I was more than happy to assist my friend, Colleen, in attempting to meet her goal. And that…my friends…is the reason for the asterisk on this post. I wasn’t running this race to race it for me. I was running it to help a friend…and come what may, I was staying by her side the entire time. I take my “job” as a pacer very seriously…and I trained to run at an easier pace than I normally would for a marathon.
But…I might be getting ahead of myself a little.
First of all, there was the expo. As I am local to the area, I figured it would be much better for me to hit up the expo on Thursday, before the mad crush on Friday set in. So, after work, I headed over the river to the Kentucky International Convention Center in downtown, Louisville, Kentucky. There weren’t a lot of signs that directed people to where the expo was, so Cathy and I simply followed the crowds, figuring someone had to have an idea of where they were going. This did pay off, and soon we were on an escalator heading up to where the expo was being held.
Most expos in Louisville are small matters. And while this one was not huge…it wasn’t just a couple of tables and Fleet Feet either. In fact, walking in, I ended up going to the table for the mini marathon (actually a half marathon…as there are different definitions of what a mini marathon is)…and then had to slide over to the full marathon where I picked up my race packet (which included a woman’s tech shirt, a hat, and other goodies). I was complimented on already having my wallet out and ready…the volunteer going, “Well, you’ve done this before, I see.” Oh yeah…a few times. *WINK*
After receiving my packet, Cathy and I turned to see about walking through the actual expo part. But first, we both stopped to sign the “I run because…” wall. Cathy put up something about not being a runner, but being great at ringing a cowbell (AWESOME!), and I wrote a tribute to my grandpa. It was fitting. We hit up the official merchandise first, where my phone rang. I answered it, and unfortunately, it was a friend of mine giving me some horrible news about her sister. Her sister was diagnosed with an aggressive form of breast cancer and she asked that I do something for her sister during my race. I wasn’t going to say no to that. At all. I was more than happy to help. After I hung up, I ran into Harry and Tammy, two people I often run with, and we stood around and talked for a little while. Cathy spotted the official Kentucky Derby Festival Marathon BondiBand…and I knew I was making that purchase. But then I spotted these bright lime green arm warmers. Upon trying on the smallest size, I found that they actually fit my little noodle-y arms. That doesn’t happen often. So…I ended up with those as well. I immediately said I was not allowed to buy anything else. So, I spent the rest of the time winding my way through the expo and trying not to get too caught up in it where I end up buying more stuff. I managed.
I knew my friend Kat and her boyfriend, Adam, were at the expo as well, so I gave a quick text to find out where she was. She was in from Buffalo, New York and I was really looking forward to seeing her. She had already made her way through the expo and they were sitting outside the entrance. I exited…and my bib was activated as I did so…and spotted her immediately. We ran up and gave each other a hug. Kat was going to run the half marathon with our friend Andrea. Andrea’s husband and our friend Silvia was doing the full with Colleen and I. And our entire group was getting together Friday night at Martini’s in Louisville for pre-race food. But, I got some time to chat with Kat and discuss where she was eating Thursday night (she wanted local breweries…and found one!). We said good-bye for the time being as it was getting late and I still needed my customary night before the night before a marathon meal – Indian food. It was off to Shalimar where I got a the vegan Yellow Dahl…spicy of course…and everything seemed right with the world. Got home around 8:30 p.m. where I got things ready for work in the morning and went to bed.
Friday morning came and I got up to do my shakeout run per my training program. Three miles. Race pace. Or 25 minutes of running. Whichever came first. I did an easy run for three miles and then went inside to get ready for work. Normally I would go to spin class on Friday…but not this time. I needed fresh legs for Saturday’s race. That threw me off, by the way…having a marathon on a Saturday. I’m so used to Sunday races. All I needed to do was get through the workday and then it was fun times at Martini’s with my racing friends.
The workday did go by relatively fast. There was some discussion about the upcoming race as the receptionist wanted to know where Cathy was going to be as one of her son’s and her husband were running. Her son was doing the full; her husband was taking on the half marathon. In fact, her husband came in to take her to lunch and we talked a little bit about the course and how the events were going to unfold that following morning. But when 4:30 p.m. hit, I was out the door with Cathy and we were winging our way to Martini’s in Louisville.
We arrived just as Kat and Adam were arriving. Imagine that. The rest of the crew, Andrea, Aaron, and Silvia were there. We were simply waiting on Colleen…who flew in from Chicago and was taking a taxi to the restaurant. If I had thought about it beforehand, I would have offered to pick her up on the way from her hotel. Anyway…it was taking awhile to get there…traffic was insane. So, we all just made small chat and browsed the menu on occasion. We had plenty to talk about and most of it had to do with racing. Well…that and acquaintances and life and everything else. In fact…there wasn’t too much discussion about the race going on at all. Rather, we discussed previous races we had done…and how we were feeling…and what we might like to eat that night. Some ordered wine. I stuck with water. Bread was brought to the table. I’m gluten-free and didn’t touch it. Kat, who has a dairy allergy, was brought a dairy-free ciabatta bread to enjoy. That was very nice of the chef and the restaurant to do.
Me and my gang at Martini’s in Louisville, Kentucky, the night before the race! (L-R: Adam, Colleen, Me, Cathy, Silvia, Aaron, Andrea, Kat)
And…then Colleen appeared. And we all greeted her happily and let her get settled in. I wanted to sit next to her so we could discuss her race strategy if needed. The waitress who was tending to us was kind enough to take a picture of our group. And with that, we were ready to get to the business of pre-race fueling the night before. And I actually had to do something different this time. Every race prior to this, gluten-free pizza is a must for me. I always have gluten-free pizza. It works. Martini’s has gluten-free pasta…but not pizza. So…I changed it up. I altered my usual plan. I had…the Gluten-Free Pomodoro, which was gluten-free fusilli pasta (brown rice) that was topped light garlic tomato sauce, a basil chiffonade, and I asked them to leave the mozzarella off…due to my lactose intolerance. I don’t play around before a marathon. Nope. Everyone else put in their orders and we were left to return to our various conversations. I was jumping back and forth on topics with a variety of people…which is how I roll. And after a little bit of a wait, our food began arriving. My order was perfect…no cheese…gluten-free…and it looked amazing. It smelled good too. Everyone else received their plates…but the kitchen forgot to do Kat’s dairy-free pasta with the brown rice pasta as requested. Hers was sent back but she told us to go ahead and start while she waited on her replacement dish. After a small wait…her food was served and we all were digging in.
Another thing I did differently…I didn’t have dessert. I have always treated myself to a dessert the night before a marathon. And while Martini’s did have some gluten-free options…they weren’t dairy free. So, alas…I went without. It was strange…not having that little sweet treat at the end of the celebratory meal. A few of my peeps enjoyed either a drink or dessert…but then…we all agreed it was time to head back to our respective hotels or homes…because it was going to be an early morning. Cathy and I volunteered to take Colleen back down to her hotel near the convention center…and we ended up doing a scenic tour because I-71 was backed up. Taking the long way around gave us some more time to chat with her though…and we soon got her to her hotel and we headed home ourselves.
I made some tea…did my physical therapy stretches…and foam rolled. I had every intention of getting to bed early, but by the time we got home and by the time I was done doing my necessary stretching…it was a normal bedtime. Ah well. I never get to bed early on race nights, even when I make every attempt to do just that. Nothing new here. The only part that concerned me was that the downstairs neighbors were having a rowdy party. Seriously. I turned on the fan in my room and turned up the sound machine. Thankfully…this drowned out all the noise. I was not, however, afraid to be that neighbor who called the cops.
My first alarm of two (my usual race morning routine) went off at 3 a.m. I got out of bed and did the first part of my race morning routine…then went back to bed for about an hour. The second alarm went off and I was so tempted to stay curled up in bed. But I knew Cathy would be getting up in another hour and I had to get on my race gear, get some coffee, get some breakfast, and do my physical therapy stretches as well. So…I reluctantly got out of my cozy bed and went to pour myself some coffee (which I set to automatically brew, giving me time to drink it and pee before I left the apartment…no such thing as TMI, folks!). I had my outfit laid out the night before, so I put on a coat of Body Glide, eased into my race day clothes, put on my Newton’s (the first time I was running a marathon in this particular pair…the new pair…which I bought in Atlanta). I did my stretches for my ankle and legs and then heard Cathy come out of her room. So…I got up to pour her coffee and get our cereal bowls down and filled. We tried to have a relaxing morning, but I was just…everywhere. I put my water and Nuun into their bottles then attached them to my fuel belt. I stashed my GU packets in my pockets where I could easily get to them…and stocked a few extra in my fuel belt…just in case. I slipped into my hoodie. I brushed my teeth and put my hair in pigtails with my colors of choice…rainbow…and pink. I don’t know why…it just seemed right. And then…Cathy grabbed her bag, stashed with more Nuun, more water, and my protein shake, a towel, med kit…and other items…grabbed how cow bell…and grabbed my sign. And we were out the door.
Our first stop was the Sheraton in Jeffersonville to pick up Andrea, Aaron and Silvia. They were providing me with a (big) race day banana so I wouldn’t have to swing by the grocery store the night before. We made plenty of big banana jokes because we are totally awesome like that. It was just a short drive over the bridge and into parking at the KFC YUM! Center. No problems at all. We stashed what we didn’t need in the car and began to hike down the sidewalk toward the start line.
Marathon Maniacs and Half Fanatics before the Kentucky Derby Festival Marathon and Mini Marathon in Louisville, Kentucky. I’m in the Wonder Woman shirt (the red) right there in the middle!
We were quite a few blocks away, but it did allow us to see the start line and walk past the corral system. Originally I was placed in Corral B…but everyone else was in Corral C…so I decided to hop back to where all the cool kids were. But…first…I had a 7 a.m. photo to be present for. The Marathon Maniacs were meeting near bag check…in front of Slugger Field…to have our group photo taken. That wasn’t happening yet…so I figured I’d not be a princess for a moment and go use one of the port-o-potties. I was the first person in mine…and had to figure out how to get the paper wrapper of the toilet paper. Thankfully this one had the antibacterial lotion to put on your hands afterwards. Afterwards, Silvia (also a Marathon Maniac) and I went over to Slugger Field and got with the gathered Maniacs and Half Fanatics. This was where I found Harry. YAY! I gave him a hug and we chatted for a little bit before the photo op. And then…photo madness. I was asked if I could squat down some because “you’re really tall.” I thanked the girl for saying that…as I’ve never been called “very tall” before in my life. I’ll take it! Cathy ended up on photo duty for a lot of people and she did it with style. And then…we all dispersed. Silvia and I went back to where we left Aaron and Andrea…who were waiting on Kat and Colleen. Kat showed up across the street and we went to go meet up with her. Except as Andrea forged ahead, I met up with my running buddy, Patrick. He was also in Corral C…so we hugged and I told him I’d see him in the corral. I never saw him again…
I made it through the stream of people and got up to where Kat and Andrea were waiting. Adam came to take a picture of the three of us. And Aaron made his way over as well. Kat and Andrea were doing the mini…so they were in Corral A. WOOHOO!! The rest of us fell into Corral C…where I was in search of my race buddy for the next 26.2 miles. And, thankfully…we did find Colleen…whew. I wasn’t sure what I would do if I didn’t find the person I promised to pace. We moved up a little…I searched for Patrick…but with no luck. And we eagerly awaited the start.
It was actually a cool morning with a wind. I was shivering a little in my short sleeves and skirt, but I know I warm up fast…so this was actually not a bad idea. As the race progressed, I was kind of wishing I had on a tank. If my number had been attached to my fuel belt (which I normally do, but changed that up too, pinning it to my shirt) and not my Wonder Woman tech shirt…than I probably would have shed the shirt and just gone in the sports bra…about the time we got through Churchill Downs. Just saying. When it warmed up…it warmed up quickly.
Again…I’m getting ahead of myself…
The wheelchair racers were sent off and the elites and first corral eagerly anticipated their start. We heard the countdown…and the start. And we stood as our corral wasn’t going anywhere yet. In fact…even as the different corrals were brought up to the start, this was the first time I was pretty much on top of the start line before I even started to jog. Everyone was just meandering. I’m used to a warm-up jog over the start mat at least 20 feet away. Not here. I even commented to Aaron and Colleen that it felt weird to still be walking.
But we were soon over the start mat and we were off…hitting the streets of Louisville, Kentucky for 26.2 miles. I was super excited and feeling really good.
So was Colleen. The brisk morning was perfect for running. She had an old running jacket on, which she did shed around Mile 2…but we decided to start conservatively. In fact, we lined up just behind the 4 hour pace group. And we stayed there…for about the first three miles. It was as they went through a turn that Colleen and I passed them and stayed ahead of them. That was a good feeling. In fact, we put some distance between us and the pacers…and all the while I would talk to my runner…and ask how the pace felt…how she felt…and told her that we would do what she needed…just to let me know.
It was nice to run with someone. The miles just ticked by. We talked about our jobs, our families, what we liked, what we disliked, how she and I are in the minority…as in we love to eat after running and always get the “runchies” and “runger.” Ah…it’s nice to not be the only one ready to eat after a run. Our miles were coming along great. We both were feeling good. We were actually surprised there was no 5K mat down as we ran past that point. No matter. On with the run. And the morning was absolutely stunning too. We kept on going, loving the people who came out to cheer, taking advantage of their motivation and their funny signs. We passed a runner wearing a birthday balloon. Moments later, the group behind her started to sing happy birthday to her. It was awesome! Before we knew it, we were hitting the 10K mark. As I was acting as a pacer, I actually looked at my watch during this race…and we were making perfect time. In fact, as we came into Mile 8…just before heading into Churchill Downs, we had time to spare. Just in case. As we made the turn to head into Churchill Downs, I turned to Colleen and said, “Now we get to run like pretty ponies.”
For those of you wondering…no…we don’t run on the track. They did have horses out though, so that was cool. We entered the infield and made our way around the paved portion of it. As we came into a turn, I spotted Andrea (I couldn’t miss her in her pink socks). I told Colleen we should try to catch up to her…and we did. I didn’t see Kat…but it turns out Andrea’s IT Band was acting up…and she told Kat to go on without her. Instead, Colleen and I fell into step with her and we ran with her the rest of the way through Churchill Downs…and only parted ways when the split for the mini and the full came up. Colleen and I were to stay to the right…Andrea had to go left. We said goodbye and wished her well…telling her to be careful. And we were now on our way to the challenging part of the run – Iroquois Park.
But there were still a few miles to chase down before we entered the park. I was talking to her, letting her know that while this was a hilly park and there would be some climbs…it wasn’t going to be too bad. And, with the removal of the hill at Mile 23…these would be our only hills this race. YAY! She did make a mention that she was getting a side stitch, so we eased the pace back just slightly to allow her to breathe deeper and see about ridding herself of the cramp. She said she ate way too much for breakfast before the race. But, soon she said it was easing and we kept on and kept easy conversation. We were so busy talking that somehow I missed seeing Mile 10. We were reaching Mile 11…and the park was just head. We came into it…and immediately were sent up our first hill. Colleen wanted to attack the hills and ease up on the downhills…so that was the strategy we were going with. And she really did so well on those hills. Honestly. But the day was heating up…and it was about to take it’s toll on my runner.
She made it through the park in good shape. I pulled ahead of her for a few moments, but would find myself glancing back and seeing her behind me. I’d pull off to the side and wait for her. And we’d continue on. I leapfrogged like this all the way up our final hill in the park and through the downhill that carried us then past the amphitheater and then…back out. A glance over my shoulder and Colleen wasn’t with me again. I got past the crowd and pulled over to the side, keeping my legs moving to prevent cramping. And a moment later, I saw her making her way toward me. I rejoined her again, and we pressed on. I asked how she was feeling…and she said she was definitely feeling it. To make matters worse, she said she had this hard lump (probably her breakfast) in her stomach…and it was just sitting there. It was definitely not making her feel better. And now that we were out of the park, we were out of the shade as well. The sun was high in the sky and the heat was getting to my friend from Chicago…who was not prepared nor acclimated to this sort of weather yet. She was sweating out salt, so I encouraged her to take in some of her electrolyte drink. While her stomach wasn’t feeling well…she did this and…then we had our first walk break.
She was definitely not doing well at all. My job, however, as her pacer, was to get her to that finish line. And I was going to make sure I did just that. She glanced over at me. “I hate that I’m walking right now.” I told her not to worry about it. We would just readjust our goals. She said she still wanted her sub-4…and I said I would do my best to see her there. She started to jog…and then we were off again. Between the heat from the sun and her stomach, she really wasn’t doing well and every mile from here on out was a struggle. But…I was doing my best to keep her mind off of her pain…and into the race. Anything and everything I could think of to keep her moving forward. Even if that forward movement was a walk. And…it was that for some of it. That’s okay. Walk breaks are necessary. At one point, I pulled ahead of her again…and as I glanced back, I slowed down and let her catch up. She was definitely not feeling good at all. I asked how she was doing, and she said she got dizzy back there. So…I told her we’d ease off the pace and at the next water station, she was to take in the Powerade (for the sodium!) and some water. She agreed…and we walked and jogged our way to that next water stop. And she did just as I asked her to!
Colleen was pushing through it…taking breaks where she needed. I told her I wasn’t going to leave her behind, so we stuck together and I helped her tough it out. And when it really got rough, I did everything I could to get her head back into the race. I think the biggest mental break for her, however, was when the 4 hour pace team passed us up. She pushed to stay ahead of them, but when she needed another walk break, they went on ahead. This wasn’t easy for her…as she really, really wanted that sub-4…and was well on her way to that until the race turned ugly for her. I could almost see the defeat in her eyes. So…I told her to set a secondary goal. About six miles out, she said…4:10. I told her it was doable…but we’d take it mile-for-mile.
I talked to a bunch of other runners along the way as we made our way through the streets of Louisville. Things were starting to look familiar again, and I kept pointing ahead and saying, “See that? That’s the skyline…that’s downtown…we’re almost there.” Anything just to get her through this wall and on her way to that finish line. The morning sun was getting warmer and she was really fighting for each stride. We walked more when she needed it, and then I’d get her moving again, telling her to at least jog to the next water stop. Which was a great idea…until there wasn’t a water stop anywhere near us. We did eventually find one…and we walked through it, giving her some time to recover and assess how she felt.
I gotta hand it to Colleen…she is a fighter. And when we came into those last three miles, I said, “It’s just a 5K race now. That’s all. You got this.” And with each mile…I would tell her it was just like being out on an easy training run. She still had a few more walk breaks, but at Mile 25…right at Mile 25…her watched showed 4 hours exactly. It was now my job to see her into her final 1.2 (or in our case 1.42) miles. Every chance I would get I would say something encouraging and really try to drive her home. She felt a little better…and I said we were going to sprint to that finish. We had to go down a stretch of road first before making that turn to the finishing chute. But…I talked her through it, telling her that the finish was right ahead…all that noise…that was her goal.
Me crossing the finish line of the Kentucky Derby Festival Marathon – Louisville, Kentucky
And we made the turn and we turned on those afterburners. I had a lot of extra energy left, as I wasn’t running this race at pace. In fact…I felt awesome. I found myself flying past people at the finish line. I know the runners I passed were probably wondering what the hell got into me that I could have such a strong finishing kick. But, honestly, my legs felt strong and I was just unstoppable at that point. I crossed the line and moved out of the way. Colleen was just behind me…and when she crossed that finish line, she burst into tears. Not tears of sadness for not hitting that sub-4 goal. You see…she accomplished something far better. She finished her second marathon. She finished strong. She fought through moments of wanting to stop and quit. She proved she was stronger than the course. And…she now had a 17 minute PR for the marathon distance. I pulled her into a hug and we both celebrated our finish.
Afterwards, we made our way through the path, getting handed the Mylar blanket to wrap around us. Kat spotted us from the fence and said that Aaron and Andrea and Silvia were waiting in the recovery area. Colleen and I walked that way, getting our finisher’s medals, some chocolate milk, and desperately seeking out some kind of food. Near where our group had assembled was a table full of bananas. We grabbed one and went to join everyone.
Natalie was there. My sole sister…Natalie. We hugged and just talked and talked and talked. I put my feet up and just joined into the race talk with my friends. I drank down the rest of my Nuun and then started in on my Smart Water. We knew that people had planes to catch and cars to climb back into to head back home…so we didn’t linger for too long. We gave Kat, Adam, and Colleen hugs and wished them safe journeys. They had hotels to return to downtown. The rest of us hiked back to where Cathy parked the car and all climbed in. The drive didn’t take long and soon Andrea, Aaron and Silvia were being dropped off at the hotel. We gave each other hugs and wished safe travels.
And then…that was it. I returned to my apartment to shower. I went out for good gluten-free pizza at Annie May’s Sweet Café. I did some grocery shopping. I kept moving and felt really good all day. But I really missed having everyone around.
I loved acting as Colleen’s pacer. And while she didn’t meet her initial goal, she fought through every bit of pain, self-doubt, and sickness to get herself across that finish line. I am so damn proud of her. And I hope I get the chance to pace her again another time. She’s one tough lady for sure.
Very proud of everyone and how they did in their races. PRs were set. Deeper friendships were forged. And this…was an event I’ll never forget.
So…my official results for the Kentucky Derby Festival Marathon are that I finished in a time of 4:13:01 (for 26.42 miles). While Colleen didn’t get her sub-4…she did cut 17 minutes off her last marathon, setting a new PR. I am so happy for her. I was 859/2029 finishers overall. I was the 226/807 women to cross the finish line. And I was 49/160 in my age division. I felt so good after this and I enjoyed helping my friend through this distance and getting her to the finish line. This wasn’t the race she hoped for, but she battled it out and conquered it in the end. I learned a lot from her…and I know she’ll meet her sub-4 goal very soon.
Mmmm. I love a good breakfast. I love doing something different and outside the box. I love breakfast so much that I could (and have) eat it for every meal of the day. Seriously. But when you get a little tired of various ways to do breakfast food, there is always another option out there. And, thankfully, for me, I discovered a great looking recipe via I Heart Eating’s blog, which I adapted to be dairy-free and gluten-free…for an overnight French toast recipe.
Sort of like a breakfast bread pudding.
But with bananas. And vegan cream cheese. And rum.
Yes. RUM!
And that is why, the day after I ran a marathon, I found myself in my kitchen baking up a fantastic breakfast treat. It was Easter morning, and that meant something special needed to start off the day. Aside from a short shakeout run…my only other plans that morning was to bake up this breakfast. I had actually prepared it the night before and all night it was marinating in my fridge…just waiting to be placed in that warm oven.
So, without further adieu…I give you the recipe for Gluten-Free and Dairy-Free Overnight Bananas Foster French Toast Casserole!
Recipe: Gluten-Free and Dairy Free Overnight Bananas Foster French Toast Casserole
Gluten-Free and Dairy-Free Overnight Bananas Foster French Toast Casserole
4 tablespoons butter, melted (I used Earth Balance)
2/3 cup brown sugar
2 tablespoons light corn syrup
1 teaspoon vanilla extract
1/2 teaspoon dark rum
1/2 tsp. ground cinnamon
2 medium ripe (not overripe) bananas, sliced
French Toast
2/3 loaf gluten-free challah bread, cut into cubes (I used Katz Gluten-Free)
4 ounces Toffutti Better Than Cream Cheese
6 large eggs
1 cup unsweetened almond milk
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon vanilla extract
Pinch of salt
Powdered sugar (for dusting)
Directions:
Make the banana topping by stirring together the melted butter, brown sugar, corn syrup, vanilla extract, dark rum, and cinnamon. To make banana topping, stir together butter, brown sugar, corn syrup, extracts, and cinnamon.Lightly grease a 9×9-9nch baking pan.Pour the butter sauce into the prepared pan.Place banana slices over the sauce.Layer half of the bread cubes over the bananas.Dot the bread cubes with the vegan cream cheese.Cover with the remaining bread cubes.Whisk together eggs, milk, sugar, vanilla extract, cinnamon, nutmeg, and salt in a medium bowl. Be sure to mix it well.Pour the egg mixture over the bread. Smoosh the bread down a little so that the bread can absorb the egg mixture.Cover and refrigerate overnight.In the morning, remove the pan from the refrigerator and leave it out while preheating the oven to 375°F.
Uncover and bake on a rimmed cookie sheet (in case the topping bubbles out…mine didn’t…but you can’t be too careful) for about 30-40 minutes or until the eggs have set.
Allow it to cool in the pan for 5-10 minutes.
Invert to serve and sprinkle with a dusting of powdered sugar.
Enjoy!
~*~*~
While I have made plenty of overnight recipes before, there was definitely something special about this one. The flavor was fantastic. The banana portion, once inverted was rich and creamy, and the bread toasted to perfection, giving a nice play on both taste and texture. I was beyond impressed with the way this turned out. It totally made for the most amazing Easter breakfast I have made yet.
I’ve gotta be on a peanut butter protein bar (or ball, in this case) kick this week. Because after wrapping up with the sample GoMacro Peanut Butter Macrobars, I immediately dug into my snack drawer and pulled out one of the other cash register treats I picked up at the Raisin Rack in Columbus, Ohio. This time, it was from a company I was familiar with. When I was in Denver, Colorado two years ago, I picked up a couple of different flavors of Betty Lou’s Gluten-Free Fruit Bars. Well…when something uses the phrase gluten-free with the words peanut butter…trust me…you have my full and undivided attention.
And that, in a nutshell (see what I did there?) is how I came home with one of Betty Lou’s Gluten-Free Nut Butter Balls. Specifically…the peanut butter one.
Betty Lou, the owner of Betty Lou’s Inc., believes that there is a connection between what people eat and how they feel. I couldn’t agree more. As I have taken more to eating clean, I find that I feel much better. And when I don’t…I can tell. Almost 32 years ago, Betty Lou made a conscious decision to remove refined sugar from her family’s diet…and in doing so, began to create recipes that were made with honey and brown rice syrup instead. She fine-tuned each recipe and made everything with the best, healthiest, cutting edge ingredients. Today, 32 years later, that same practice is in place and all of Betty Lou’s healthy, all-natural, gluten-free products have to live up to the highest of standards. Good ingredients…never compromising taste.
I thoroughly enjoyed the three versions of Betty Lou’s Gluten-Free Fruit Bars that I picked up in Colorado. So…now it was peanut butter’s time to shine. I hoped.
When my morning snack time rolled around, I pulled the Betty Lou’s Gluten-Free Peanut Butter Nut Butter Ball out and opened it up. I tried to be careful with it, so that the wrapper wouldn’t be torn in the picture…but…that didn’t happen. After taking the picture for the blog, I pulled out my butter knife from my desk (I keep a set of silverware in my drawer) and sliced off a piece for my roommate to try. I had a bit of a time cutting through the actual nut butter ball itself, and it was shedding the peanuts that speckled the outside of it like crazy. Nonetheless, a little elbow grease, and some upper body strength…and voila…I had a piece for Cathy to try. I took my own bite…and began to chew.
And chew. And chew. And chew some more. In fact, the Betty Lou’s Gluten-Free Peanut Butter Nut Butter Ball…was kind of tough. It seemed like the heat from my mouth actually had to warm it up to make it pliable. And then it was like chewing caramel that has gotten solid rather than soft. You just keep chewing and chewing and chewing until it eventually dissolves enough that you can safely swallow it.
That…was how I felt eating this. And I only took a small bite.
I took Cathy her piece and awaited her thoughts. They actually mirrored my own. While the Betty Lou’s Gluten-Free Peanut Butter Nut Butter Ball had a much better and more predominant peanut butter flavor than the GoMacro Peanut Butter Macrobar (see review just ahead of this one!), it wasn’t soft nor easy to really eat. In fact, I might have burned more calories eating the thing than it gave my body. My jaw was totally getting a workout. So, it was a shame about the texture, but the flavor was really good. And the little roll in peanuts to have them speckle the top of the nut butter ball itself was genius. It just adds to the flavor for sure.
So…really on the fence on this one. If it had been softer and easier to eat, I think this would have been a runaway hit. But…as it was…my jaw started to ache after awhile and soon I found myself just wishing it was gone already. I ate it, although it took awhile and many a chew break…but found it tasty, regardless. I might be a little hesitant to pick one up next time, however. Just for the sheer fact that it was like gnawing on tough caramel rather than diving into a rich, smooth peanut buttery treat.
So, what makes up Betty Lou’s Gluten-Free Peanut Butter Nut Butter Balls? The listed ingredients are organic agave syrup, peanut butter, whey protein blend, peanuts, inulin (dietary fiber), whey protein crisps, natural peanut extract, water, vanilla extract, potassium citrate, magnesium citrate, pure sunflower lecithin, sea salt, mixed tocoherols (natural vitamin E). Clean eating this is not. In fact, it has some crazy vitamin’s getting mixed in there as well. I can’t pronounce them…and therefore will not type them. The Peanut Butter Nut Butter Ball contains no trans fat, no corn, no soy and is non-GMO. This ball contains electrolytes.
So, a bit of a letdown as far as ingredients. I was hoping for more natural ingredients.
As for nutrition, one serving is one of the Nut Butter Balls. The Betty Lou’s Gluten-Free Peanut Butter Nut Butter Ball serves up 180 calories and 8 grams of fat. The fat is mostly derived from the peanuts and peanut butter though, so keep that in mind. You will be taking in 10 mg cholesterol, 130 mg sodium, and 12 grams of sugar. In addition, you will be consuming 5 grams of filling fiber and a whopping 15 grams of protein.
I don’t know if I will try any other of the Nut Butter Balls that Betty Lou’s offers. This one really didn’t win me over with the texture of it. The flavor was amazing, but…I don’t like having my jaw hurt just to eat a snack. Had this been softer, I think it would have been a complete winner. I think I’ll stick to the Gluten-Free Fruit Bars when it comes to Betty Lou’s products. I just wasn’t impressed with the Betty Lou’s Gluten-Free Peanut Butter Nut Butter Ball. At all.
I love trying new and intriguing products. I really do. The thing is, I’m not always willing to purchase said products. And sometimes, honestly, I just don’t know about them. That is why, whenever I have the opportunity, I go to local, and sometimes not-so-local gluten-free expos and fairs. That’s how I was introduced to the GoMacro Macrobar.
I was in Birmingham, doing the Making Tracks for Celiacs 5K with my mom. Immediately following the race, there was a gluten-free expo that participants and anyone who knew about it could attend. I was excited. Two years ago, I attended Birmingham’s first Making Tracks for Celiacs race and expo…and was blown away by the sheer scale and size. I walked out of there with two large grocery bags full of gluten-free freebies. This year, however, the size of the expo went down and the number of exhibitors definitely shrank. I felt a bit let down, actually. But there was still plenty to see and check out.
And so…we began to make our way around the small banquet room and check out the local bakeries, local businesses, and some product exhibitors who did make it to the expo. Laying on one of the tables in the center were these GoMacro Macrobars. They looked interesting enough, touting on the wrapper that they were vegan, macrobiotic, and gluten-free. I snagged a couple and we moved on. Of course, they only had one of, what appears to be numerous, flavors out. And so…that is how I got to try the GoMacro Peanut Butter Macrobar.
I haven’t seen these around where I live. So…I was almost afraid to try them and fall in love with them. But, I needed a good afternoon snack for the office and these definitely would fit the bill. This week, I began taking the little sample bars with me to work, where I finally got to see what the GoMacro Macrobar was all about.
The GoMacro company believes in five basic principles when it comes to their products and their business. These are:
1. Veg Out – Vegan – Eat food. Not too much. Mostly plants.
2. Live Long – Macrobiotic – A macrobiotic diet is the key to a healthy life.
3. Be Well – Wholesome – If nature did not make it, we do not use it.
4. Community – Gives Back – Pay it forward. Give back. Change the world.
5. Tread Lightly – Sourced Sustainably – Let us walk softly on the Earth with all living beings great and small, remember as we go, that one God kind and wise created all.
I do like the principles they put out there for their company and products. But how does the GoMacro Peanut Butter Macrobar stack up to other protein bars that I’ve tried.
It’s…okay…really. It has the texture of a Lärabar…exactly. It even looks like a Lärabar. And it’s peanut butter. I love peanut butter. I have my own jar that I can just eat from whenever I want. The problem is limiting myself to a serving or less. It’s not easy. I’m a peanut butter addict. Sadly, however, this bar tastes very lightly of peanut butter. While I love the soft texture, the flavor just didn’t pop or wow me. It was good. Don’t get me wrong. I didn’t take a bite and spit it out…but there was just so little flavor to it, that I had to get a bite with a peanut actually in there to actually feel like I was eating something “peanut butter.” Now, this may be because GoMacro doesn’t add any salt or sugar…which I appreciate, but I sort of expected a little more pop, especially with the use of natural ingredients and the like. So, it was a small bit of a let down…but nothing that would stop me from eating these again, or trying other flavors should I be able to find them in my area.
Ingredient-wise…it doesn’t get much easier than this. The GoMacro Peanut Butter Macrobar contains organic brown rice syrup, organic peanut butter, organic protein blend (brown rice protein and pea protein), organic puffed brown rice, and organic peanuts. Five ingredients. That’s it. And, as someone who is trying to eat more real food and cut out processed foods…this is a nice balance between the two. Eating clean…without having to make it myself. Nice!
Nutritionally speaking, the mini-size of the GoMacro Peanut Butter Macrobar contains 100 calories and 3.5 grams of fat. That fat is derived from the peanuts and peanut butter that goes into these bars. Healthy fats. These bars are cholesterol and contain 0 grams of sodium. In addition, these bars only contain 5 grams of sugar. Love that. And you will also be consuming 1 gram of fiber and 5 grams of protein. Definitely a smart choice for a snack.
So, while I wasn’t over-the-top in love with this bar, I would purchase it again. I like the commitment to fresh ingredients, simple ingredients, and just an overall appreciation of the environment and the body…and what gets put into it. I think these would be killer if they had a bit more flavor to them…but you do what you can without adding extra chemicals and sugar. And I’ll take a bland protein bar over one with an ungodly amount of sugar any day. If you find the GoMacro Macrobars…I encourage you to give them a shot. See what you think!
It was an ordinary day when I set out to go grocery shopping at the nine different stores I frequent when I need to go grocery shopping. Hey, when you are a gluten-free vegetarian, you make time to go to the shops you know have the best deals on the stuff you need. In this case, I was at my second stop of the day – the local Whole Foods. I was actually sticking to my list…minding my budget (hard to do in Whole Foods)…
…until the roomie spotted something we hadn’t seen there before. As this was prior to Easter and during the Jewish holiday of Passover…Whole Foods had an entire table of products from Lilly’s Bake Shoppe. I had never heard of Lilly’s Bake Shoppe, but everything that was laid out on this display was not only kosher for passover, but also gluten-free.
And the roomie said the magic words…”Go ahead and pick one of them to try.”
The hard part, of course, was choosing which product to try. There were nut rolls and chocolate rolls and cakes and cookies and…it just all sounded so amazing and looked fantastic too. But…I decided to go with an interesting sounding, and not as appealing as far as visual goes…Krakovsky, or Cashew Brittle.
We paid for the treat with the rest of the groceries that were on the list and headed out to complete the rest of the grocery shopping expedition. As is normally the case, we were polishing off other sweet treats as dessert, so I didn’t actually get to these until last week. They just sort of beckoned to me every morning from the counter…”EAT ME!” I felt like Alice in Wonderland…and obviously had to resist the urge to break into the box and give it a try. But…after a visit from a friend, we were in need of an easy dessert…and this was the answer to our prayers.
I noticed, through the little window in the box, that these actually look like little blondies that have a crumble over the top. They are sort of a light brown color, with a touch of gold…like they were baked to that perfect color to get the right look and taste to them. I pulled them out of the box, opened up the sealed package and pulled out 2 of the little bars for myself and for the roomie. I expected, upon hearing the word “brittle” that these would be hard in texture, sort of like the brittle you get at Christmas time. But, these felt like a brownie, to be honest. I snapped a picture for the blog and served them up.
I took a bite and wasn’t sure what to expect. But…what I got was a taste of shortbread with this layer of sweetness on top. It was rich and buttery and decadent. The “shortbread” like cookie base was soft and flaky. Absolutely amazing. But it is that cashew brittle top that really makes Lily’s Bake Shoppe’s Krakovsky a stand out. Totally good. You definitely find all the sweetness in this treat in that topping. The cookie-like base is soft, yet holds the topping well. And it just tastes absolutely amazing. Seriously…not too sweet…but sweet enough to make you realize that this is a treat. I loved how light these were, not dense or heavy, which was what I expected being that it is made with nuts. And the cashew wasn’t overpowered at all. I loved the hint of vanilla and lemon that you get with each bite. Simply awesome. I might be hoping that this isn’t a Whole Foods special just for passover. Because I want to try everything else they had on that table. And with Passover ending…I’m afraid I might have held off too long. These…are fantastic.
Lilly’s Bake Shoppe’s Krakovsky (Cashew Brittle) is made from cashews (this should always be the first ingredient!), sugar, eggs, apricot jam, potato starch, vanilla extract, kernel paste, shortening, almond meal, tapioca starch, lemon flavor, and salt. It is kosher, gluten-free, cholesterol free, and lactose free.
Nutrionally speaking, Lilly’s Bake Shoppe Krakovsky (Cashew Brittle) isn’t looking so bad. A serving size is 1 ounce and there are 12 servings per box. This serving size will serve you up 12o calories and 6 grams of fat. That isn’t bad for a dessert. You will also be taking in 10 mg sodium and 13 grams of sugar. I am trying to cut back on sugar, but for a baked good, this isn’t too bad. Especially since it is a dessert. This product has no dietary fiber in it, but will provide you with 2 grams of protein.
In the end…the main thing to understand is…if you want to try something different…something like a nutty, sweet shortbread…with a crumbly, yet substantial mouthfeel, then this….this is the treat for you. Lilly’s Bake Shoppe totally blew me away with their Krakovsky (Cashew Brittle). I love the way each bite gives you layers of flavor, starting with that shortbread-like base and working through the nutty-sweet topping. I am in love with this treat. I’m so glad we splurged a little that day to give it a try. Also happy I haven’t devoured this entire box…yet.
Two of my favorite things to eat right now. There was no way I was going to pass up the opportunity to try this bar. I had, actually, never heard of this particular bar before…until my friend Jenn took me to her local natural foods store, Raisin Rack, and there I found all sorts of little delights I didn’t even know existed. In fact, this wasn’t even on my radar until we went to check out. I had filled the basket (maybe overfilled) as my roomie told me I could get whatever I could fit into the medium basket offered at the store. Jenn and I set out on the task to Tetris as much stuff into the basket as possible. It was full…but there were some goodies up by the register. I grabbed a couple of them when Cathy told me to go ahead and do so.
One of them…was the Oskri Fig Dark Chocolate Bar.
I carried this bar with me for an entire weekend when my friend Indy was visiting from California. Why? Because I wasn’t certain with the restaurants we were trying, whether I would be able to eat anything or not. But, thankfully, all the restaurants could work within my dietary restrictions. However, on Sunday morning, we were heading up to Cincinnati to go shopping at Jungle Jim’s…and we got a case of the munchies on the way.
As Indy had never had White Castle from White Castle…she and Cathy went to get some food there. I can’t eat anything at White Castle…but I did have the Oskri Fig Dark Chocolate Bar in my purse. Victory. I knew I carried little protein and snack bars around with me for a reason. As they dug into their sliders and chicken rings, I tore open my Oskri Fig Dark Chocolate Bar and took an initial, tentative bite.
Why I was worried, I don’t know. The best way I know how to describe this bar is by saying it tasted like a chocolate Fig Newton. Now, I went gluten-free three years ago…and I haven’t had Fig Newtons since then. Which sucks, as they were always one of my favorite snacks. Yes…they are filled with high fructose corn syrup and other chemicals, but I loved them. I really did. And this…this was a Fig Newton…but…it was SO much more than a Fig Newton. It was dark chocolate. And the dark chocolate paired perfectly with the fig. Honestly…this is now one of my favorite flavor profiles. I had to rein myself in. I wanted to enjoy every bite of this bar. The dark chocolate was the perfect bittersweet complement to the texture and taste of the fig. Actually, the way the bar was described, I thought I was going to be getting a chocolate coated fig bar. But what I have is something akin to a Lärabar. The bar is 100% fig, but doesn’t have that gritty texture that often products made from fig have. And I loved every bite. I savored it for as long as possible, but all good snacks do come to an end.
Ingredients in the Oskri Fig Dark Chocolate Bar are really straightforward. They include figs (80%) and dark chocolate (20%). If you are looking for a clean-eating snack, this just might be your new go-to! Two ingredients…and they are both healthy! This bar is gluten-free and vegetarian. It is also cholesterol free.
Nutritionally speaking, the serving size of the Oskri Fig Dark Chocolate Bar is 1 bar. This bar will serve you up 172 calories and 2 grams of fat. That’s not bad for a snack bar. This bar contains no sodium, but does have 26 grams of sugar. YIKES!! That’s a lot of sugar. I blame the natural sugars in the figs as well as…the dark chocolate. So…really I blame both ingredients. Still…this bar is total yum! This bar is guaranteed to fill you up though, touting 5 grams of filling fiber and 2 grams of protein.
Yeah…when I head to the Raisin Rack next time I am in Columbus, Ohio…I’m buying more of these. I will buy as many as I think I can get away with. Yes, the sugar content is a bit high, but…damn…nothing like snacking on a healthier version of a Fig Newton. Except…it’s better…because it’s Dark Chocolate. If you see these at your local natural food stores…don’t hesitate to buy one. Trust me…you’ll be glad you did. In fact, you might want to pick up more than one. Do not make the same mistake I did.
While Indy was in town this past week, we really wanted to treat her to a nice dinner, welcoming her in true foodie style, to the area. It just so happens that while we were at Disneyland last September, she treated everyone to a tasting menu at the Chef’s Counter of Napa Rose…complete with wine pairings. It still ranks up there as one of the most amazing meals I have ever had the opportunity to eat. Disneyland’s chefs work really well around my dietary needs, and my meal was completely gluten-free and vegetarian…complete with the perfect wine to compliment each dish we were served.
Well, this gave us an idea…to treat her to a tasting menu at one of our local restaurant’s chef’s tables. It happens that three local restaurants have a chef’s table. And after a little debate…Cathy and I decided on a new hotspot in town, Rye. Rye is located in the NULU region of Louisville…and it seemed right up our alley. Cathy got in touch with the restaurant, speaking with PR and Events Coordinator, Erin MacDonaold, and made arrangements, explaining my dietary needs and that she and Indy would be up for anything. But they had to stay within the perimeters of my diet for me. The chef and the restaurant had no problem with that, so…it was set. Friday night…we’d be treating Indy to a tasting menu with drink pairings at Rye.
The most difficult part was not telling Indy we were doing this. The only instruction we gave her was to bring something nice to eat dinner out in on Friday night. That was it. That was all she got. And we didn’t even give her the name of the restaurant until we were getting close to it, even though she asked because she wanted to look it up on Yelp. We have our ways. Anyway, once she knew which restaurant, she seemed pretty excited about that. The chef’s counter, however, remained a surprise until we got inside and Cathy let them know our reservation. As we were being walked back to the counter at the kitchen, Indy leaned in and said, “Did I hear chef’s counter.” HAHAHA!! Yes, my dearest foodie friend. Yes…you did!
We were seated at the counter, facing into the kitchen, getting a first-hand view of the chefs at work. I was soaking this in, just watching how they worked together, talked, and even put together each dish. It was heaven to me. I still have a dream of being a chef. Maybe one day it will happen. But this…was a treat and I was enjoying it.
At Rye, that evening, we were assigned to the caring hands of Chef Joe Banet, Bar Manager Doug Petry, and Alyssa, who was around for anything we might need or questions we might have. Let me tell you, this team was amazing. Doug had the drinks out to us just before the food was brought over by Chef Joe. And Alyssa made sure we had everything we needed, from fresh silverware to full glasses of water. It was incredible. And, within a few minutes of looking over our menu that Chef Joe prepared, he came over to introduce himself and explain that he would have our first course up in no time. Our first course…of what would be an 8 course tasting menu.
The only difference between my menu and those of Indy and Cathy was that mine was strictly vegetarian, so I was served a cooked vegetable instead of the protein they received. My drink was different in a few occasions too, better paired with my vegetable than their meat. Other than that…it was time to enjoy some good food and soak up the experience.
Rye’s Radish with Whipped Butter and Black Salt, served with Dolin Blanc, Sugar, Meyer Lemon Bitters
And it was off to a good start. Doug brought out our first drink, a Dolin Blanc with Sugar and Meyer Lemon Bitters. This accompanied our first course, which arrived a moment later…Radish with Whipped Butter. Granted, they had Caviar Butter with their Radish as well as a Potato Roll…but since I’m a gluten-free vegetarian…I received extra garnish on the radish with the whipped butter just beneath it with a hit of black salt. The radish was bitter, as it should be…and it was a bit odd being served with butter…especially since I had no way of really eating the butter. I put some on each bite of radish and it complimented the flavor well enough, the black salt cutting back on the bitterness by adding a little zing to each bite. Still a bit bizarre, but delicious. And that’s what mattered. The pairing with the Dolin Blanc was brilliant. The effervescence and lightness was a great way to start off the meal.
Rye’s Beets with Lavendar-Mango Chutney, Labne, Hazelnut, Chervil, served with a Raspberry Lemonade
Our plates were cleared and things were given time to settle. But, after about 10 minutes our next drink was brought out. It was a Strawberry Lemonade. No alcohol in this one. Just a sweet palate refresher. Not but a moment later, Chef Joe appeared with three identical plates. The second course was Beets with Lavender-Mango Chutney, Labne, Hazelnut and Chervil. THIS…my dear friends, turned out to be my favorite course of the entire meal. Yes…this one. The roasted beets were fresh and fantastic. Perfect, really. And it paired so well with the labne (strained yogurt). The lavender-mango chutney was light and fresh. And topping it with toasted hazelnuts was a stroke of genius, as it gave a hit of texture when it was needed most. The fruitiness of the raspberry lemonade paired and played well with the sweet, yet earthy flavor of the beets. I was in foodie heaven with this one. I could have eaten another plate of that and been a happy girl.
Plates were cleared again and we were once again given time to chat, watch the chefs at work (we were trying to figure out just how many
Rye’s Asparagus with a Smoked Egg, Endive, and Pignoli, served with Chono Sauvignon Blanc
oysters they shuck per night, because there was a lot of shucking over on our end of the counter!), observe some cooking techniques…and watch as the lights flickered and caused problems. The owner came over to apologize for the technical difficulties with the lights over the pass and asked if it was going to bother us as they fixed it because he could move us. We were content where we were, however. (On a completely different line of though, the phrase ‘where we were’ is kind of interesting to type!) Anyway, with that decision made, we were soon greeted by our third drink pairing prior to our entree. Cathy and Indy received a Stillwater Classique beer. This was a change from what was printed on the menu, so it took them by surprise. Since I’m gluten-free, my drink stayed true to the menu that was created, and I was served a glass of Chono Sauvignon Blanc. Cathy tasted her beer and didn’t like it much…but we still had food to pair with it. And Chef Joe appeared soon after, serving up our third course. This course was Asparagus with a Smoked Egg, Endive, and Pignoli (pine nuts). First of all…a smoked egg is the most wonderful thing in the world. It’s smokey and savory and rich and creamy and just made of complete yumminess. Seriously…if I had a smoker I would do this every morning for breakfast. In fact, I asked Chef Joe how to smoke an egg…and now I kind of feel like I need a smoker just to be able to do it. Yes…this was a rich dish. The smoked egg was velvety smooth and paired so well with the bitterness of the endive and the perfectly cooked white and green asparagus. I savored each and every bite. And because it was so rich, the wine pairing was perfect. This course was comfort food to me. For the record, Cathy never did really like the beer.
When plates were cleared, we all gazed down at our menus to see what was up next. This is where dishes started to really get different. Cathy and Indy were about to start getting their proteins. Mine stuck to a tried and true vegetable replacement for said protein. The rest of the dish would mirror each other. And, on some occasions…the drinks would be different.
Rye’s Sweet Potato Soup with Kaffir Lime Leaf, Coconut Milk, Cilantro, served with a Pineapple Shrub
Such was the case for the fourth course of the night. This one was a light serving, which was what we needed after all the richness in the smoked egg and asparagus course. Doug brought over our drink pairings for the upcoming course. Cathy and Indy were given another beer, this time Stiegl Grapefruit Radler. Cathy was pretty certain she’d hate it since she hates grapefruit, but this turned out to be one of her favorite drinks of the night. Go figure. As for me, Doug paired mine with a Pineapple Blush, which he described in great detail and all I remember about it is that it had vinegar in it. That just seemed strange. But I gave it a sip prior to the dish coming up and it actually had a refreshing taste. The vinegar worked. Chef Joe brought over soup bowls for us. My soup was Sweet Potato in a broth made from Coconut Milk and flavored with Kaffir Lime Leaf and Cilantro. The broth was the same for Cathy and Indy, but they had Crab and Clam in their soup, not sweet potato. I loved how light this course was, and how refreshing. I am a sucker for soups as it is, and this one was perfection. Seriously. The broth was creamy without being filling. The sweet potatoes were soft and delicate and perfect. The seasoning was spot on. And who doesn’t love an amazing soup? Fantastic. And the drinks paired perfectly. I enjoyed sipping my Pineapple Blush between tastes of my soup. Delish.
Our bowls were taken away and we watched as more food was prepared, put up at the pass, looked over by the expediter, and then sent out to
Rye’s Cauliflower with Harissa, Almond, Arugula, Cucumber, served with a Gin, with Lemon, Sugar, Cucumber Sea Foam
tables. It was so awesome watching the kitchen work while we ate. Doug returned with three glasses of identical drinks. We were each served one and he explained that we were about to taste a Gin that was done up with Lemon, Sugar and topped off with a Cucumber Sea Foam. I figured this one would be interesting because I’m not a big fan of gin…at all…but the cucumber sea foam sounded A-MAZ-ING! I took a sip, and while it did taste a little gin-y…the cucumber sea foam gave it this refreshing taste. I actually found myself liking this one. And, on cue, Chef Joe came over with our course. The fifth course of the night, for me, was a fantastically grilled Cauliflower with Harissa, Almond, Arugula and Cucumber. Ah…a match to that cucumber sea foam. Cathy and Indy were served Monkfish instead of the cauliflower. First of all, the harissa was amazing. This chili pepper paste was a nice play against the refreshing cucumber and the warm cauliflower. In fact, I was trying to get a little harissa in each bite because I loved how it worked with everything on the plate. The almonds added a nice hit of texture. Yeah…this one was so good. Now I want harissa in my kitchen to use on my own cauliflower when I cook it. Cathy fell in love with the monkfish, but Indy wasn’t as sold on it.
Rye’s Broccoli Rabe with Ramps, Hon-Shemeji Mushroom, Yellow Grits, Lovange, served with Leese-Fitch Zinfandel
Another plate clearing and more time to let things settle. We were starting to get full, but we were over the halfway point. And thankfully these were small plates. This time, our food beat the drink to our counter. So, Chef Joe went ahead and described our sixth course to us. For me, I was given Broccoli Rabe with Ramps, Hon-Shemeji Mushrooms, Yellow Grits, and Lovange. Cathy and Indy were served Rabbit with their ramps, mushrooms, grits and lovange. We waited for a moment and a minute later, Doug was at our sides giving us each a glass of Leese-Fitch Zinfandel. We now felt ready to dig in. I sipped the wine first, finding that bitterness that I often find with red wine. But it was good. And when I took a bite of the broccoli rabe with the ramps (onions) and the earthy mushroom…it was a perfect pairing. My favorite part, however, was the grits. And as I lived in Alabama for six years and never liked grits, this totally surprised me. I couldn’t say enough good things about these grits. This was a fantastic course and we all polished it off. Indy much preferred the rabbit over the monkfish, saying that the cuter your food is, the better it tastes. Veggies must be really cute, because my food was really good.
Rye’s Fennel with Parsnip, Black Garlic, Red Watercress, Pistachio, Orange-Mustard Jus, served with Angeline Reserve Pinot Noir
And so…our plates were cleared once more and we waited, talking about how the impending food wall was approaching. But we didn’t care. The food was some of the most amazing I had in a long time. This was definitely a treat. Doug appeared at our sides with a glass of Angeline Reserve Pinot Noir and talked about how it would pair well with our next course. Chef Joe arrived with our plates. I was given Fennel with Parsnip, Black Garlic, Red Watercress, Pistachio, and an Orange-Mustard Jus. Cathy and Indy had Duck instead of the fennel. Wow. I loved how the Fennel was grilled and cooked down to perfection. The parsnip puree was perfect. It wasn’t gritty at all. The black garlic paired well with everything, seasoning it perfectly. I loved how the pistachio gave it some texture. And, surprisingly, the orange-mustard jus was delicious and just amped up the flavor of the dish. Cathy and Indy definitely seemed happy with the duck. And when we were done eating, we were all eying the menu. One course to go…and it was dessert. I always have room for dessert.
Rye’s Lemon Curd with Macadamia Brittle, Pink Peppercorn Meringue, served with Gerard Bertrand Cremant de Limoux
Gone were our dishes and Cathy was really, really looking forward to our dessert. Why? It was lemon. And we are both huge fans of anything lemon. Seriously. Even better, the chef changed the way it was made so we could all have the same dish and it could be kept gluten-free. This made me a happy, happy girl. Doug appeared with our final drink pairing of the night. This was a Gerard Bertrand Cremant de Limoux. I love dessert wines. LOVE. If I could drink dessert wine all the time, I would totally do it. Pure perfection. This was light and crisp and just…delicious. I had to remind myself to save some for the dessert. Chef Joe brought out the most amazing looking dessert of all time. Seriously. It was Lemon Curd with Macadamia Brittle and a Pink Peppercorn Meringue. First of all…salty and sweet. Second of all…LEMON!! This was a fantastic and light dessert. And I wanted to devour it quickly because it was so delicious…but I managed to keep my sweet tooth under control and really savor each bite. The lemon flavor was spot on. Not too much. Just right. And the pink peppercorn meringue was fantastic. Light. Fluffy. Topped with the macadamia brittle that just tied everything together and gave it a crunch, which was needed in an otherwise soft dessert. This was love in dessert form. Lemon-y, nutty, meringue-y love. And I had to make sure I got a bit of everything in each bite.
Rye really, really outdid themselves. Not only were we treated well from the start, but the food they served up was beyond anything I could have imagined. They were more than happy to work with and around my food allergies and dietary needs. Sitting at the chef’s counter was an amazing treat that was worth every bit of money we poured into that meal. This was more than a dinner out with my foodie friends…this was a foodie experience.
If you haven’t checked out Rye yet…you should. Their menu sounds amazing and they are very good with dietary restrictions. Their kitchen is clean and kept that way. Their staff is knowledgeable. And I can’t wait to go back again and try some food off their standard menu.
I admit it…there isn’t too much a gluten-free vegetarian can say about a restaurant called Game, right? Well, honestly…yes. There really isn’t. After all, Game, a hot restaurant in Louisville, Kentucky, is known for it’s variety of different proteins that it serves up in various forms, but specifically as a burger. Although, you can do a meatball flight if you want.
Why was I at Game?
Well, you see…for a long time now, the roomie has been wanting to check out this restaurant. For one thing, it is the one place in Louisville where she can try bone marrow. For another thing…she’s turned into quite the foodie as of late. As for the other reason, the biggest foodie we know, our friend Indy, from California, was in town. When we first mentioned her coming out to visit, this restaurant seemed like a point of great interest. Therefore, we made it our first official meal together on her first full day in the area.
We arrived shortly after they opened, having had a light breakfast that morning in preparation for a great lunch. We walked in and took a seat at one of the tables. Our server came over with menus and left us a drink menu. I’m in training for more marathons, so I stuck to water. So did Cathy. Indy was hoping to try a local brew of beer, and we finally found one for her to give a try. And as we were helping, we were all taking a look at the menu. Cathy and Indy decided they would split the bone marrow appetizer…just to see what it was like. So, when our server returned, all I had to do was explain that I was the oddball as a gluten-free vegetarian. She suggested the Seasonal Salad, which, honestly was the only thing I could eat on the menu. With that being said…we placed our orders.
Cathy and Indy did, in fact, order the Bone Marrow ($8.00) to split as an appetizer. Then, Cathy went ahead and ordered a Wild Boar Burger ($9.00), which came accompanied with greens, tomato, goat cheese, and cranberry-jalapeno jam, served on an everything bun. Indy ordered a Meatball Sampler, consisting of Elk ($3.00), Antelope ($3.00), and Wild Boar ($3.00). So, the carnivores in the group were happy.
I went ahead and, instead of eating my protein bar I packed…just in case…I ordered the Seasonal Salad ($6.00). The waitress also recommended the fries, which were gluten-free as nothing is fried there except potatoes. And it was done in Canola oil. So, at the prompting of Cathy and Indy…we ordered a Basket of French Fries ($4.00) to split amongst us.
And so, we started to get caught up since it had been since September since we last saw each other. There was much to discuss and talk about. We were distracted when I guy walked into the window…which was utterly hilarious. Everyone else in the restaurant thought so too. Especially his buddies. It really was funny. But, soon, the bone marrow made it’s way to the table. It was a half of a bone, topped with parmesan, poblano, and rosemary. It was served with crostini as a vessel in which to eat it on. Cathy was the first to dive in. She, however, managed to only get the cheesy, bread-y topping on the first go, leaving the gelatinous bone marrow down. She remedied that, however, and then Indy had a go. And…they seemed pretty indifferent, both agreeing that it definitely needed the topping so that it just wasn’t this oozey gooey…stuff. So…they feasted on that and finished up just as the entrees were arriving. Good timing.
So…a salad.
Not much I can really say about it. It was a mix of greens topped off with Craisins and some herbed goat cheese. It has a delicious strawberry dressing, however, I will give it that. Otherwise, it was a simple salad. Nothing that really set it apart, save that it was served on a wooden plank with a few apple slices. I enjoyed munching on the apple slices in between bites. As for the fries…well…they were really good. But there were a lot of them there. The three of us did what damage we could, but there were still too many for us in the basket. They had the perfect crispness outside with the soft potato inside…yummy. And definitely fried to perfection. But, I can only tolerate so much fried food these days and I was done with these pretty quickly, despite how delicious they are and the fact that I love fries. Eating them in a restaurant is a treat for me, so I’m very glad we ordered them. Perfectly seasoned. And really good. Is it odd I went on more about the fries than the salad? Let’s face it…if you don’t have something about a salad that sets it apart…it’s greens, cheese, and sometimes nuts or dried fruit. That’s what this was. I can make that salad at home, in all honesty. But the dressing was stellar. For real.
And that was that. A vegetarian with food allergies went to eat at a meat-heavy restaurant…and survived. It was definitely an interesting experience, and I would go back again. Especially since Cathy has voiced some thoughts on trying other types of meat there. They do have veggie burgers available for those vegetarians that do not have a gluten allergy. The problem is they use breadcrumbs as a binder…so that wasn’t going to work for me. The two different vegetarian patties that they do offer sound amazing, however. If only I could have eaten one.
So…chalk it up for an interesting experience at Game in Louisville, Kentucky. I’m glad both Cathy and Indy got to experience it and take in a few different proteins they normally wouldn’t have been able to find on a local menu.
The Celiathlete 