Product: General Mills’ Vanilla Chex Gluten-Free Cereal – $3.29+
It’s been awhile since Chex cereal came into my pantry. Honestly. While I have previously touted it as one of the more affordable gluten-free cereals, the fact of the matter is that some of the ingredients just don’t fit into my lifestyle anymore. While I’m not doing Clean Eating 100%…where I can cut out the processed food and the additives and such that I don’t need to be consuming…well, I cut them out. There are better, healthier cereals out there. Yes…I might have to pay a little more for them, but I feel better about the ingredients. Peace of mind.
That being said, I also know that since I heard about the newest and latest Chex cereal flavor…and that it was one of their gluten-free options…I did want to try it. I didn’t really go searching for it, but one day while in a local grocery store, I spotted a couple boxes on sale…mostly because the boxes were dented. Hell, I don’t care what the box looks like. As long as the inner packaging is still sealed…
So, into my arms came General Mills’ Vanilla Chex Gluten-Free Cereal. And home it went in a grocery bag. I put it into the pantry, as I was polishing off an all natural chocolate cereal at the time (which was SUPER yum!). But yesterday was the big day for the Vanilla Chex. I had used up the last of my previous cereal and this one was about to have its moment to shine. It had a few spoonfuls to win me over. So, I wished it luck and poured out a serving of the cereal, snatching a few pieces to try dry before adding my unsweetened almond milk to the mix.
First of all, this cereal, as with the other flavored varieties of Chex cereals, is a blend of regular Rice Chex, and then the flavor-dusted cubes. The vanilla variety has this dusting of a sugary-sweet vanilla powder on them. My first taste, without the almond milk, was not one to win me over. While the flavor is awesome…think…Rice Krispies meet Nilla Wafers…it was really, really, really sweet. I mean…SWEET! And I love sweets. This was almost a little too sweet though. And it’s not often you’ll hear me say that. Trust me.
I was about to head to the gym for an hour of cardio and strength training, so I hoped that the almond milk tamped down the sugary-sweet flavor and also prayed that it wouldn’t revisit me after the workout. I poured in a splash of almond milk and settled in for breakfast.
Adding the milk helped. Probably because some of that vanilla sugar on the squares washed off and into the milk. That was fine. It definitely made the cereal easier to eat. And it really, for the life of me, tasted like I was eating a bowl full of Rice Krispie treats. Now, I love Rice Krispie treats (thank you gluten-free Rice Krispies) as much as the next person…but I like them in moderation. And this serving feels almost too big (though it is a standard serving) given the sweetness factor of this particular variety of the Chex cereal.
So…for me…this one is okay…but I’d rather snatch up the Honey Nut or Cinnamon or Chocolate varieties first. This one…while good…just was…too much for one sitting.
But, as always, I have to break this down for you. Why doesn’t Chex Cereal come into my house much anymore? Well, it’s this little additive called BHT. This version also has a lot of sugary ingredients, including sugar, fructose, and molasses. No wonder it tastes like a never-ending dose of Rice Krispie Treats.
As for the nutritional information, a serving of Vanilla Chex is 3/4 cup, which will provide you with 120 calories and 2 grams of fat. In addition, this cereal is cholesterol-free and only contains 190 mg of sodium. For being so sweet, the fact that it contains only 8 grams of sugar is shocking…but that’s what the nutrition panel tells me. Finally, you will be consuming a scant amount of fiber and very only 1 gram of protein, so expect to feel hungry soon after you eat it.
For a sugar rush or an occasional treat, I think Vanilla Chex would be a good stand-in for something. I also think it would rock some gluten-free Muddy Buddies and the like. But as a cereal I found it way too sweet for my liking. So, now that I’ve tried it…I’ll polish off the box and move on to the next gluten-free cereal to come my way.
It’s good. It’s just too sweet for me. That’s all.
We all know by now that I am obsessed with cookies. I love them. I’m a human cookie monster. Or…at least I was…back when eating cookies was easier for me. After the Celiac diagnosis, that had to change. Sort of.
There is absolutely no small amount of gluten-free cookies out on the market. Not just the pre-made and pre-packaged stuff…but mixes are out there…and even refrigerated tubs of gluten-free dough. Nope…gluten-free cookies are abundant throughout the marketplace. And I have probably consumed a majority of the ones that are offered.
Somewhere along the way, I acquired a box of Heartland Gourmet Gluten-Free Chocolate Chip Cookie Mix. I mean…if you’re going to prove that a cookie has potential, then you have to go with the classic chocolate chip variety. I haven’t met someone who doesn’t enjoy a chocolate chip cookie. So, when choosing a cookie (gluten-free or otherwise), always go chocolate chip. ALWAYS!
I don’t remember where I got this mix…but I had it in the pantry for a long while. I know…shocker. But…I was in the mood to bake the other night. And, you see, I belong to this fantastic group of runners who meet up every Monday and run together. A couple weeks back, I made a gluten-free Minion (from Despicable Me) cake. So, I figured…why not treat them to something nice after a good run? Normally I would make these from scratch, using my mom’s famous recipe from when I was a kid. But…I was short on time that evening. So, I dug out this mix and simply got to making it.
First of all…super simple to make. I mean…easy-peasy!! I love making cookies (even gluten-free ones) from scratch…but since I had this and it was so convenient…I figured…just do it. The mix went into my KitchenAid mixer along with 4 tablespoons of unsalted butter (room temperature) and 3 tablespoons of vegetable shortening. It got mixed up until it was crumbly and incorporated. One egg gets added and it mixes on low until the dough starts to come together. I ended up adding 1 tablespoon of water to mine before it really started to come together. I kneaded the dough with my hands for a moment more until it was stiff and slightly crumbly. Perfect.
One tablespoon for each cookie…that was the plan. I managed to rock out 24 cookies…and still had dough leftover. But my roomie is a dough fiend and asked if after I filled up the second baking sheet if she could have what was left…if there was any. I agreed. And she enthusiastically devoured the raw dough…saying it tasted really amazing.
Into the oven the cookies went for about 12 minutes. I watched them carefully, waiting for them to start to get that golden brown color to them. I removed them just as they were beginning to get golden so I would have a chewier cookie. I prefer a little crust on the outside with a chewy cookie. It’s my favorite way to enjoy a cookie. So that’s what I was going for.
And I succeeded. The cookies were a huge hit. And I loved the size of them. They were two to three-bite cookies, perfect for a simple snack after a run. In fact, the cookies are what got some of the runners up the hill at the very end of the run. “If I run this entire hill…I can have a cookie.” Hey…anything to get through, right? RIGHT!! Everyone gave me their opinions and all of it was positive. Quite a few people in the group are gluten-free…but there are others who are not. And they said you couldn’t even tell they were gluten-free. They had that savory hit of saltiness to them…the sweetness from the chocolate…and this chewy, but slightly-dense texture to them. They were almost the perfect chocolate chip cookie. But they baked up beautifully and they were really, really enjoyed by all who ran. Some even took 2…or even 3. WIN!
Heartland Gourmet is a family operated business that understands that time together with family is important. This is why they offer healthy, wholesome, and delicious gluten-free, gourmet, and organic baking mixes and kits. Why? Because it gets your treats cooking without taking away time from your family. Even better…get your loved ones to help you make something special.
Now…the science of it all. The Heartland Gourmet Gluten-Free Chocolate Chip Cookie Mix is made up of a gluten-free flour mix (rice flour, brown rice flour, potato starch, xanthan gum), granulated sugar, medium brown sugar, chocolate chips, vanilla, non-fat dry milk, salt, baking soda and butter.
A serving is 1/4 cup of the dry mix, which is about 130 calories. Each serving contains 1 gram of fat, 65 mg sodium, 22 grams of sugar, 1 gram of fiber, and 1 gram of protein. So…treat it like a treat. No need to over-indulge. The entire point of making bite-size cookies was to satisfy the sweet tooth without sabotaging the hard work that goes into keeping the body fit and healthy.
Heartland Gourmet really bakes up traditional, yet very delicious gluten-free goodies. Their gluten-free chocolate chip cookies are amazing and definitely need to be shared. No one would be able to tell they were gluten-free. Honestly. They are really that good. Chewy, delicious…and somewhat healthy. Heartland Gourmet is, as their box says…naturally good.
Heartland Gourmet Gluten-Free Chocolate Chip Cookies
Product: Lexington Pasta Gluten-Free Fusilli – $3.00 for 6 ounces
There are moments of absolute amazement when I look at some of the things my roommate has done for me since my diagnosis two years ago. Seriously. She basically eats gluten-free and vegetarian at home, all the time, Not only that, she is always on the lookout for new gluten-free items for us, not just me, to try. She is honest to a fault when I cook or bake something new, changing up a recipe to now be gluten-free. Some are definitely more successful than others.
But my entire point here is…she’s full of surprises.
This past Saturday…she totally surprised me.
You see, every Saturday I meet up with a group of runners to do our long run. This past Saturday, I was heading out with a small group aiming to hit that magic 16 mile mark. This meant Cathy was going to be left to her own devices for 2 hours or more. But this never slows her down. She always finds something to occupy her time. And on this particularly raining Saturday morning, with a fresh local coffee in hand, she stopped by the local farmers market. You see, I was in need of a giant watermelon for a recipe I was going to make that night. She was going to get one from a local vendor instead of hitting up the grocery store. But, while she was there…she spotted something else.
The words GLUTEN-FREE on a sign for Lexington Pasta. She swung by the booth and inquired. And when I finally made it back to the meeting point, a local coffeehouse, after a very long run, we returned to the car and she told me to go look in the trunk. Aside from a 10 pound watermelon waiting for me, she also had picked up fresh basil. And buried in the ice of the cooler…she had picked up two small bags of Lexington Pasta’s Gluten-Free Fusilli.
While it’s true, this handmade pasta does look more like macaroni than fusilli, I could see the small twists in the fresh and handmade pasta…giving it that corkscrew affect that you would normally associate with fusilli pasta.
That being said…I was holding a bag of gluten-free handmade fusilli!!! This was huge! This was awesome. This was so awesome I deemed Sunday night to be pasta night. I’d cook up some of my gluten-free rosemary cheddar biscuits to accompany the pasta and it would be one epic Sunday meal. Because while some products can wait…fresh, handmade gluten-free pasta is not one of those things. I had to have it as soon as humanly possible.
We got home from our day of running errands and grocery shopping and I put one of the bags of pasta into the freezer. The other went into the fridge for use on Sunday night.
Lexington Pasta Gluten-Free Fusilli (cooked & drained)
What I love about handmade, fresh pasta is how easy it is to prepare. No boiling your pasta for 12-20 minutes to get it to that perfect al dente. Nope. I went ahead and got a pot of water on the stove to boil while I prepared a small salad with some heirloom tomatoes that Cathy also picked up from the farmers market. When the water began to boil, I simply emptied the little baggie of gluten-free fusilli pasta into the water and let it go for 2-3 minutes. The pasta does come with an instruction guide on how to cook it and does warn against overcooking. I then got the sauce heated while the noodles quickly finished up. After three minutes I drained the pasta and then put it back into the pan with the marinara I had warmed up. Giving it all a toss, I was ready to plate it up. Into the bowls it went. And dinner was served. Yes…that quickly.
First of all, handmade and fresh pasta will always win. Always. Pasta that is done locally will win even more. And what really caught my attention about the gluten-free fusilli from Lexington Pasta was that it didn’t stick together or dry up immediately. It cooked to the perfect al dente in the water. Quick. It was one of the quickest pasta meals I ever prepared. I almost didn’t have time to warm the marinara. I forgot what it was like to cook with fresh pasta.
Taste…taste was spot-on. I believe Cathy mentioned that it was a rice flour noodle. It didn’t get mushy. It didn’t stick. It didn’t fall apart. In fact, each noodle held the twisty shape through the entire cooking process, the draining, and the addition of the sauce. The serving size was just right. And the noodles…light. Delicious. They have spoiled me on gluten-free pasta, honestly. Not only is this local, but it tastes fantastic. There was no weird aftertaste. No chewiness. Nothing that would be off putting. In fact, if I were to serve this to people, they would never…EVER…guess that it was gluten-free.
I sort of want to go and get more. Like…now.
I was really that impressed.
Lexington Pasta is based out of Lexington, Kentucky…which is a short car drive for me. So, when the farmers market closes for the season, I can still go and purchase this gluten-free pasta of awesomesauce from their retail location. Because I was beyond impressed with this product and find it comforting to see a local business taking strides to work with those with special dietary needs…who love pasta. You know…people like me.
Lexington Pasta…you made this Celiac one very, very happy pasta-loving girl! Thank you!
Lexington Pasta Gluten-Free Fusilli (in marinara) with Gluten-Free Rosemary Cheddar Biscuits
Some of you might have heard that in October, I am going to be running in the Chicago Marathon. Shortly after getting registered, I decided that I would go one step further and run in the marathon and raise money for a good cause. I chose a charity and have been fundraising for it ever since. That charity, Action For Healthy Kids, makes it part of their mission to fight childhood obesity, undernourishment and physical inactivity by helping schools become healthier places so that children can live healthier lives. This specific organization engages diverse organizations, leaders and volunteers to take action and help foster sound nutrition and good physical activity in children, youth and schools.
It’s something I think this nation is lacking. Too often we see children sitting in front of game systems, computers, or the television. And their health is getting worse because of it.
But this charity that I am running for isn’t the only organization or company to want to strive to push children into a healthier and more active lifestyle.
In fact, my friends at Rudi’s Gluten-Free Bakery are excited to be celebrating the upcoming National Take Your Parents to Lunch Day on October 16. This special day was created to allow parents to eat lunch with their children in school and eat a school-provided lunch. The meal they provide will be nutritious and healthy and reflect a lot of action that is taking place throughout the country to provide healthier options for children in lunchrooms.
But Rudi’s excitement doesn’t stop there, my friends! In conjunction with National Take Your Parents To Lunch Day, Rudi’s will be honoring kids by hosting a fun back-to-school contest. The Say Cheese Photo Contest began on August 1 and will run through September 15. Parents are encouraged to submit photos of their children enjoying a yummy sandwich. That’s all. This photo will automatically enter you in the contest in which the grand prize is being featured in a Rudi’s Gluten-Free ad and a $500.00 Whole Foods gift card! In addition to the grand prize, fans can enter for weekly prizes like iPad Minis, Amazon gift cards, and North Face backpacks.
I encourage all you parents, aunts, uncles, and grandparents to give your children a delicious sandwich and then snap a quick picture. Enter it in the contest and you have a good chance of taking home a prize.
I believe in companies that share my commitment to health and nutrition. Rudi’s Gluten-Free believes as strongly as I do that children deserve nutritious and delicious lunches and are very excited to give their fans the chance to celebrate by posting pictures of their children eating yummy (and healthy, delicious) sandwiches.
So get out your favorite sandwich fixings and fire up the flash bulb on your camera! Go to the Say Cheese Photo Contest Web site and enter the photo for a chance to win. And remember…say “CHEESE!”
Every Saturday ushers in my long run. Some weeks I go longer than others. It all depends on my training plan. Usually, whenever possible, I like to treat the runners from my Saturday morning clan, to something rewarding at the end of their efforts. We all, as small groups, run different mileage, or different paces, so I usually have my roommate over at the coffee shop we meet at afterwards with their treats.
As I had four beautiful, amazing peaches from my CSA bin this past week, I really wanted to make something with them. And it just so happened, that the week prior, I stumbled across an amazing looking recipe from one of my favorite blogs – Two Peas & Their Pod.
All I had to do was modify it to make it gluten-free. Not so hard when you have a fantastic gluten-free all-purpose flour. So, later than planned, on Friday night, I turned on my oven, got out the KitchenAid mixer…and got to baking.
2-1/4 cups gluten-free all-purpose flour (I used Better Batter)
1/2 teaspoon salt
2-1/4 teaspoons baking powder
1 cup brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground all spice
1 large egg
1/4 cup canola oil
3/4 cup buttermilk (I used unsweetened almond milk)
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1-1/4 cups diced peeled peaches
For the Almond Streusel Topping:
1/4 cup gluten-free all-purpose flour (I used Better Batter)
1/4 cup brown sugar
1/2 teaspoon cinnamon
3 tablespoons cold unsalted butter
1/3 cup sliced almonds
Directions:
Preheat the oven to 400 degrees F.Line 14 muffin cups with paper liners or grease the cups. Set pan aside. In a large bowl, whisk together flour, salt, baking powder, brown sugar, cinnamon, nutmeg, and allspice. Set aside.In a small bowl, whisk together egg, canola oil, buttermilk, vanilla, and almond extract.Pour liquid ingredients over the dry ingredients and mix gently with a spatula. Mix until just combined.
Gently stir in the peaches.
To make the almond streusel topping, in a small bowl, combine flour, brown sugar, cinnamon and butter. Mix with your hands until you have a crumbly mixture. It is ok to have pea size chunks of butter. Mix in the sliced almonds.
Pour muffin batter evenly into prepared muffin cups.
Sprinkle the almond streusel topping on top of the muffins.
Bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Let muffins cool to room temperature and serve.
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These little muffins did surprise me. Because when I snagged one fresh from the oven…split it in half…and taste tested it…I couldn’t really tell that it had much flavor. So, I wasn’t exactly sure that they won me over. My roommate said she really thought it tasted good and encouraged me to go ahead with the plan to package them up and share with my running group.
I am so glad I did, because everyone had high comments on them. I was part of the last group getting back (I ran 16 miles, but the heat and humidity were killer…so it took a little longer), and everyone was finishing up their coffee and post-run refueling. And I saw quite a few muffin wrappers on the plates. Everyone thanked me for them and said they were delicious! Hmm…
Fact is, I do think these muffins are even better on the following day. Give all the flavors a chance to sit and soak into the muffin itself. Because when I had mine…it was fantastic. A little denser than I usually like my muffins, but the streusel topping was awesome and the peaches were really complimented by the different spices that were mixed throughout.
I’d make this again in a heartbeat.
So, if you love peaches and you love muffins…I encourage you to give this recipe a try. Super delicious. Runner approved.
Sometimes…if you look hard enough…you manage to find something amazing…despite it being a processed food in the freezer department. At least it was at a natural food store…so that’s saying something, right? Right!
That’s what I’ll keep telling myself.
Anyway…what I speak of is a brand of gluten-free and vegan pizza (this version anyway) made by BOLD Organics. In fact, BOLD Organics pizzas (the vegan and the meaty ones) are all gluten-free, milk-free, lactose-free, casein-free, whey-free, egg-free, peanut-free, and treenut-free. EPIC!! I mean…EPIC, right?! Right!
BOLD Organics was founded with a simple principle to strive for – creating the most delicious and healthy frozen pizza on the market. And that vision was reached and realized with the line of gluten-free and dairy-free pizzas that, as the Web site puts it, “are redefining just how good eating healthy can taste.”
It’s not too bold (see what I did there?) a statement either. Because what BOLD Organics did…was take their goal and do everything in their power to make it a reality. Seriously. Founder, Aaron Greenwald, often found that traditional gluten-free products on the market were bland and lacked taste. That was when Aaron embarked on his mission to not just help people eat better…but also feel better. And he sourced the best chefs he could find who not only understood gluten-free food, but could also provide bold (I did it again) flavors to the products his company would produce. And so…BOLD Organics was born.
BOLD Organics began producing high quality, allergen-free foods…so people could have a choice when it came to gluten-free pizzas. He strove to provide restaurant quality food with premium taste…without paying a premium price.
Well, when I spotted this in my natural food store’s freezer…I decided that having a frozen pizza on hand wasn’t a bad idea. I mean…when you need something easy one night, just pop it out of the freezer, onto a pizza stone…and viola…dinner! So, I had one stashed in my freezer. And, as I am trying very hard to work my way through the plethora of gluten-free goodness I have stocked up in my freezer and pantry, on Friday, as I had a 16 mile run on Saturday, I figured gluten-free pizza would be the way to go.
BOLD Organics Gluten-Free and Vegan Veggie Lovers Pizza (cooked)
Out of the two vegan options offered by BOLD Organics, I went with the Veggie Lovers version. Why? Because any pizza that is topped with seasonal vegetables (organic roasted red peppers, organic roasted yellow onions, and shiitake mushrooms) is okay in my book. The cheese they use is completely vegan. So, I pulled this out of the freezer directly after work and preheated the oven to 450° F, per the instructions on the box. I stuck my pizza stone in to warm while the oven preheated and set about opening up the box.
The box does make me think that the pizza would be a little bigger than it really is…but what it lacks for in size (it’s an 8-inch pizza), it makes up for in the fact that it is not a cracker-crust, very thin-crust pizza. Nope. Not at all. This pizza has depth to it. It has the most amazing crust…and I could tell that before it was even baked. With the oven heated and pizza stone warm, I tossed the pizza in to cook for 20-22 minutes. If the vegan cheese has not melted, it says to broil it for 1-2 more minutes. The cheese on my pizza melted beautifully and the crust became fluffy and golden and just…perfect looking.
I removed the pizza from the oven and sliced it in half. The box I have says the serving size was half the pizza. That seems to have changed now…but…I’ll go off what I had in my freezer. One half went to my roommate, the other half was mine…all mine. I can say this…it looked and smelled amazing. But, as always, the true test lies in the taste. That is the absolute heart of the matter.
I settled in for dinner, fork in hand, and sliced through the crispy, yet soft crust. Crispy on the outside, chewy on the inside. That is pizza crust perfection, my friends. PERFECTION! And, furthermore…this pizza was frozen pizza perfection. It looked like all the non-gluten-free counterparts you see on the market. It wasn’t this sad-looking thin crust slab of cheese and veggies. No. This was a bold looking, veggie laden (save for the mushrooms…I got a bit gypped on those), vegan cheese coated amazing thing. The flavors were melt-together perfect. It was sweet from the peppers and savory with the cheese. It had that perfect crust. I was in pizza heaven. I was. Because, with the exception of my local allergen-free bakery, I can’t find anything but cracker-crust when it comes to gluten-free pizza. That just changed. My whole frozen pizza world just expanded. I was…SO impressed. The cheese, even being a vegan mozzarella, was stretchy and melty and gooey. Pizza perfection. BOLD pizza perfection. I’m sold. For life.
Let’s talk ingredients and nutrition, shall we?
This pizza is made up of filtered water, vegan gourmet mozzarella cheese alternative, inulin, soy protein, agar agar, sea salt, plant-based natural flavor, carrageenan (BOO!), vegetable source of lactic acid, organic crushed tomatoes, organic potato starch, organic rice flour, organic corn meal, organic roasted red bell peppers, shiitake mushrooms, organic roasted yellow onions, fresh yeast, organic tomato paste, organic extra virgin olive oil, xanthan gum, organic evaporated cane juice, organic oregano, organic apple cider vinegar, sea salt, and organic spices (rosemary, black pepper, granulated garlic, red chili).
As far as nutritional value goes…for half of a pizza…this isn’t too bad. One serving (1/2 of the pizza) served up 340 calories and 13 grams of fat. That’s actually not bad! I was impressed. It has 670 mg sodium, which is a little high…but…not bad in the grand scheme of things. The serving has 6 grams of sugar as well, which is super good. And, 1/2 of the pizza dishes up 6 grams of fiber and 6 grams of protein.
It’s awesome. BOLD Organics produced a product they can totally be proud of and stand behind. I loved every bite I took of this one. And I will definitely try the Vegan Cheese version in the future too. With a fluffy and flaky crust like that…it’s hard to stop me from stuffing another one in my freezer.
This pizza BOLD-ly went where no gluten-free pizza went before…and they did it perfectly!
A serving of BOLD Organics Gluten-Free and Vegan Veggie Lovers Pizza
As part of trying to do more of a Clean Eating diet, per the recommendation of my sports nutritionist…I have decided to attempt to make my usual oatmeal for lunch habit continue…but with me making the oatmeal. This way I have more control over the nutritional value. And, especially, the amount of sugar that goes into each helping.
While I love my Bakery On Main gluten-free oatmeal and the multitude of amazing flavors…it is super expensive. So, it also wracks up my grocery shopping budget. But thanks to Pinterest…I found a way around that. And…especially with the hot and humid summer days here…an even more refreshing way to enjoy my oatmeal in the afternoon. Of course, this would be good any time of day…but oatmeal for lunch is my thing.
Recipe: Gluten-Free Blueberry Maple Refrigerator Oatmeal
Gluten-Free Blueberry Maple Refrigerator Oatmeal (Overnight Oats)
Servings: 1
Time: Prep 10 minutes
Ingredients:
1/4 cup uncooked old fashioned rolled oats (I used Trader Joe’s Gluten-Free Rolled Oats)
1/3 cup skim milk (I used unsweetened almond milk
1/4 cup low-fat Greek yogurt (I used vanilla Greek yogurt)
1-1/2 teaspoons dried chia seeds (I didn’t have these…so I didn’t use them)
2 teaspoons maple syrup (more or less to taste)
1/4 cup blueberries (or enough to fill jar)
Directions:
In a half pint (1 cup) jar, add oats, milk, yogurt, chia seeds (if using), and maple syrup.
Put lid on jar and shake until well combined.
Remove lid, add blueberries and stir until mixed throughout.
Return lid to jar and refrigerate overnight or up to 2 days.
Eat chilled.
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It’s simple. It’s easy. It’s SUPER delicious. I loved taking bite after bite of this. The chia seeds definitely would have made it less soupy…but I don’t have any on hand and I wasn’t going to go out and buy some specifically for this. Maybe next grocery trip if the budget allows. It worked out just fine without them, however. Lunch was very nutritious and I knew everything that went into my oats. And wow…was this every filling!
My little jar of goodness had only 185 calories and 2 grams of fat. It also had 3 grams of fiber and 8 grams of protein in it. How’s that for a powerhouse meal?! There are lots of other recipes available via Pinterest and especially from The Yummy Life blog, which is where the pin takes me when I click on it. I can’t wait to try other versions! Total win!
I have to give some major props to my favorite local grocery store in my area – Earth Fare. What I love about Earth Fare is the deals that they have every now and again…especially over the weekends. Because if it wasn’t for some of those deals, I wouldn’t have even thought about getting some products that are offered.
This past weekend, the special deal going on was for a brand of ice cream that I never even noticed before. It’s a brand from New York (the Brooklyn area) known as Phin & Phebes. And in my area, only Earth Fare carries it. The deal was…for a if you spent $5 at Earth Fare, you could get a pint of Phin & Phebes ice cream (any flavor) for $1. With one thing in my cart I had already spent that much…so…I went to the freezer and eyed a few options. I already had banana ice cream from my local ice cream shoppe (YAY COMFY COW!) in my freezer, so I didn’t want to get the pint of Banana Whama Ice Cream. It turned out I couldn’t anyway…because it had vanilla wafers in it. So…good call.
Other flavors that I could find included Coconut Key Lime…which would have been like a key lime pie. I couldn’t have that one either…due to the graham cracker chunks throughout that. There was Ginger Cookie Snap…which is ginger flavored ice cream with ginger cookies and lemon icing filling. Again…one I couldn’t have. I was starting to think my roommate was going to be the one benefiting from this deal…not me. I kept looking…finding Vietnamese Iced Coffee flavor, which was one I could have…as it was simply coffee flavored ice cream with a hint of chicory and cardamom. But…I knew Cathy disliked coffee ice cream. This left…as far as I could tell…Vanilla Cinnamon…which is what I ended up grabbing. It was simply vanilla ice cream blended with Vietnamese cinnamon. I could tell Cathy was less than thrilled, so I almost said I’d get the banana one and she could have that while I ate the one from The Comfy Cow that was in our freezer…but didn’t bother. We put it in the cart and moved along.
Then…as we were perusing the freezer section just before heading to the checkout counter…I spotted it. I spotted ONE LAST PINT of what had to be the best flavor EVER of Phin & Phebes Ice Cream. It was all they had left so I grabbed the Vanilla Cinnamon from the cart, threw it into the freezer and snatched the last pint of…DARK CHOCOLATE SALTY CARAMEL. It was like it was meant to be. I love dark chocolate. And salty caramel anything grabs my attention. We called it a day and checked out.
Later that week…for two days…we each got to enjoy the awesome, awesome, awesome flavor of this ice cream.
Phin & Phebes Dark Chocolate Salty Caramel Ice Cream ice cream is just what it sounds like. Dark chocolate ice cream that has been sprinkled with salty caramel to create this uber rich, satisfying, and super-delicious treat. After dinner, I went to retrieve the pint from the freezer and dished up a serving (the standard 1/2 cup) for my roommate. I handed the bowl off to her and she dug in. I heard her say, “OMG! OMG!” I was like…”What?” And she said…”BEST ICE CREAM EVER!” Or something to that affect. She told me she wanted to see me take a first taste because she was having a hard time not hoovering hers. The reluctance to have a brain freeze was what kept her in check, I think.
So, my bowl now held a perfect 1/2 cup serving. The pint was returned to the freezer and I settled in to have my first taste. One bite…and it was a done deal. Whenever this flavor was in stock…it had to be in my shopping cart and then in my freezer. Holy cow!! This flavor is kept in balance by the perfect blend of rich, smooth dark chocolate ice cream with the salty, slightly sweet caramel. I mean…perfect balance. It was everything an ice cream should be. It was…it was a blend of my two favorite flavors from Jeni’s Splendid Ice Cream in Columbus, Ohio. Right there. In one pint. It was heaven. It was delicious. It was worth savoring…but not too much because ice cream soup is not as much fun as ice cream. I immediately tweeted to my friend Jenn and told her she needed to venture to the other side of town to their Earth Fare and just snag a pint of it. She wouldn’t be sorry. It had to happen. That’s how much I loved it.
This treat…is certainly a treat. A dessert among desserts. And sometimes…the taste and flavor is enough to negate any thought of how non-nutritional it really is. I mean…it’s ice cream!!! Live a little. But…as always, I like to share the nutritional information with my readers. A serving of Phin & Phebes Dark Chocolate Salty Caramel Ice Cream, which as mentioned is 1/2 cup, dishes up 230 calories and 14 grams of fat. So as tempting as it is to make it an every night sort of thing…DON’T DO IT! It’s fine every now and again. And worth it too. Also, you will be scooping up 500 mg sodium and 20 grams of sugar. In addition, you’ll get 2 grams of fiber and 5 grams of protein.
So…for a treat on a week when dark chocolate and salty caramel goodness is the only thing that is going to make life better…I highly, highly recommend Phin & Phebes brand. The Dark Chocolate Salty Caramel Ice Cream is a total WIN in my book. It does everything right. It tastes amazing. And…oh…it’s simply…the best.
You’ll want to lick the bottom of the bowl. Trust me.
NOTE: On the Web site, there is one further flavor listed that I didn’t see at all. Again, this wouldn’t be one I could indulge in, but it is Peanutty Pretzel, which is peanut butter ice cream with chocolate covered pretzels.
A serving of Phin & Phebes Dark Chocolate Salty Caramel Ice Cream
This has been a rather intense week when it has come to my running. Granted, it was basically an “easier” week for the weekday runs, but the weekend was calling for a 16 miler. Okay…I’ve done 18 miles already…in intense heat and humidity. And that…well…it sucked. It sucked mightily. So, 16 miles wasn’t daunting at all. Not really. And I have a great group of people to run it with. And I was promised a new route. So…that was exciting.
But…simply put…I was tired. The previous week wore me out, basically thanks to Maroon 5 and their show up in Indianapolis last Saturday night. I missed out on quite a few precious hours of sleep…still hauled myself out of bed and went out for a run on Sunday morning. Because Sunday morning runs are one of my “me” times. I don’t go out with any set pace or path…I just go. And when I’m done…I’m done.
This week was a good one for running, but I think my body is still trying to catch up on rest…and I haven’t had a moment to allow it that luxury. I have, however, enjoyed a few wonderful moments this week…all centered on running. Not my training…not really…but the physical runs. The people I’m with…the things I saw…the experiences this week were what really made everything feel…just right.
And…I can finally pump my fist in the air because I have treated myself to a new pair of running shoes. I tried on a pair of these at one of my fun runs on Monday night back in March (I think)…when Adidas was visiting the store. I had one of the best runs ever on a Monday night…and just fell in love with them. With a gift certificate to Blue Mile and some store credit…I finally decided it was time to treat myself to some shoes I wanted. So, yesterday…I brought home a pair of Adidas Boost running shoes and a new pair of socks made by Injinji…they are toe socks…and should help with any blistering issues. I also bought some Watermelon Nuun…but that’s not as exciting.
So…how do I break in new shoes? On a Saturday 16 miler, of course…in the rain! They really don’t look new anymore. Already. On the first outing. Welcome to the life of a runner! Let’s take a look at the week, shall we?
Sunday, as always, is either an easy run day or another day of rest. I don’t do well with run days, so I usually take this opportunity to rock out a couple of miles. No set path or direction or distance in mind. I just run and go where my feet take me, however long they feel like being out there, and on whatever route they choose. Sunday is “me” time…as I get up early and get out there, trying to beat the heat of the day…the torturous sun…and all that jazz. This Sunday…however…I decided to match my Saturday mileage. My legs were feeling good, even after going 13 miles on Saturday with Laura. So, when I headed out…I only had one goal…and that was to hit some hills. I ended up running to the local campus and running the parking lots, which are hilly in their own right. Then…I hit the hills around town…through the community park, and out towards the main drag. I actually clocked a half marathon (exactly 13.1 miles) when I wound up back at my apartment complex and paused my Garmin. And it was in 1:44:51…which means I was almost matching the pace of my best half marathon. I was just 4 minutes off. So, I was really having a fantastic morning run. I didn’t feel tired after it either. Just went inside, hopped in a nice cool shower, then got my roommate up because I was craving gluten-free pancakes. So, we went out to North End Café where I enjoyed one gluten-free pancake with a side of fruit. It was just what I needed and wanted. Shopping followed…and then a sweet treat. That’s how I roll on Sunday!
Monday Fun Run Group with fresh watermelon after the run. Yes…I had already devoured mine!
Monday…the runs in the dark return with a vengeance. Earlier than my weekend morning wake-up calls. Sometimes it just seems hard to get out of bed. But not this Monday. Not really. My training plan was scaling down in the week as far as my mileage, allowing me to physically get prepared for my longer run on Saturday, I believe. The weather that morning was ideal. Just beautiful. Not humid. A slight breeze. I was loving it. The training plan called for 4 miles…so I didn’t bother to pack something for fuel…I wouldn’t be out long enough to require it or to even necessitate practicing my fueling technique. Then…I ended up going 5 miles because it just felt good. I did all of this with fantastic negative splits. By now you all know that Monday is also the weekly Daily Double…so that evening after work and a quick bite at home, I headed over to Louisville to hit the road with my fun run group. We hadn’t run the scenic loop in Cherokee Park for awhile, so we chose to do that…but backwards. There are parts of running the loop that I love to do backwards…but the worst part is right at the end…going up toward Hogan’s Fountain…on this windy, gradual-yet-still-steep climb. I was with the group at the beginning, but somehow ended up ahead…and remained there for the rest of the run. In fact, I got back to the store long before others. I hate when that happens…because I do love running with my group…but it was how it worked. Natalie, one of the runners I run with often on Monday, supplied the group with fresh watermelon. And it was DELICIOUS. Watermelon is something I crave a lot these days after I run. So this…was fantastic to return to the store and indulge in.
Tuesday is not a running day, but it still brings an early morning. Tuesday is my cross training day. And my cross training all takes place at the gym. And in order to fit in a gym workout without making excuses not to go…I go early. Really early. Much to Cathy’s chagrin. She is not a morning person, but she does rise and shine at least twice a week to hit up the gym. Tuesday we leave the apartment by 6:15 at the latest and get to the gym by 6:30 a.m. This Tuesday’s cross training routine was done on two different machines. The first one is the Arc Trainer, which is sort of an advanced and more difficult version of an elliptical machine. I set it for Program 3 – Hill Intervals – Level 5 and then hit it. I managed 2.68 miles in 45 minutes with the changing resistance, incline, and the intervals that it threw at me. I was feeling awesome about that. And then, the second machine was a 10 minute workout on the stationary bike. I HATE the stationary bike. I think for reasons I hate the treadmill. I just don’t like putting so much effort forward and not be going anywhere. UGH! So, these 10 minutes always feel like torture. I change the resistance after every minute and just gave it whatever I had left in the tank. And in 10 minutes, I did manage 3.91 miles. Then it was downstairs to get some strength training in. Later that night…20 minutes of yoga to stretch everything out. I needed it because…
Wednesday morning rolled around. And by now, we all know that Wednesday means it’s pacing/speed work day. This week it was asking me for 6 miles with negative splits. I wasn’t sure this was actually going to happen. I told my roommate this the night before, as I looked at the weather and saw how steamy and humid it was going to be that morning. Well, The Weather Channel wasn’t lying. That morning was heavy, wet air…and I felt like I was just running in MUCK. Honestly. It just made the act of running feel that much more difficult. Somehow, and I still am not sure how, I managed to nail the negative splits that were requested in the training plan. I still don’t know how I managed…but I did. That evening, after work, it was 20 minutes of circuit training, which really kicked my ass.
Thursday morning it was back to running easy. And I was glad for that. I was feeling “the shred” of the circuit training the day before. And it was still humid as MUCK out on Thursday morning. It might even have been muckier than it was on Wednesday morning. In fact, I can honestly say I do believe it really was. This morning called for an easy 5 miles, similar to that on Monday. So, I ran my usual path…then decided…why not throw in a couple of hills. So, I altered my route and went out on the one I used to run before strange men kept jumping out at me and scaring me. I had my mace with me…so I felt I could manage this. It meant no gorgeous negative splits…but the change was what I needed, honestly. Thursday also took me back to the gym, where I did 9.16 miles on the elliptical in 45 minutes and then kicked out 3.69 miles on the Cardio Wave machine. I love doing this machine because it manages to work my legs from side-to-side instead of the usual front-to-back motion. A few strength machines followed. Then, after work…it was back to the circuit training for the second day that week. Let me tell you…I almost talked myself out of doing it. I told my roommate we could either do it that night…or Friday. She said she didn’t care…so I finally figured that if we didn’t do it Thursday, we wouldn’t hit that second day of it for the week…because Friday we are always busy. So, I said we’d just do it…and we did. It was painful…but we did it. And I’m proud of us for doing so.
My Injinji socks and my Adidas Boost running shoes…treats to myself!
It was a good call because along came Friday. Friday is the evil but blessed rest day. The one day that I literally am not to do anything. I do my best to respect this day and keep it holy. I mean…it’s once a week, yes? Yes. The only thing is I do allot myself permission to go for an early morning walk. Just a brisk little walk to take the edge off. Friday usually means a lot of sitting at the office, trying to get accounts closed and the like…so this walk is good for me. And I enjoy it. Honestly. I did 3.02 miles on Friday morning in 34:23, which is actually really, really brisk. But I have short legs and honestly walk fast. It’s just how I am. The brilliant thing about this Friday was…after coming home and eating a delicious gluten-free pizza for dinner…I went over to my running store…and I treated myself to those shoes I was telling you about at the beginning. The Adidas Boost. There was just something about these shoes that I loved…after running in them for 3 miles back in March. I coveted them from afar…wanting them so badly, but not having the money for the $150 price tag they carried. But with a gift certificate, some store credit…and really wanting them…Friday…I finally did it. I just broke down and bought a pair. And they are bright. And with them…I got a pair of Injinji toe socks…because I was mentioning how sometimes I can get blisters and I am totally prone to black toenails. I was told the Injinji socks could certainly help with that. I figured if I was going to break in new shoes on Saturday, I might as well give new socks a try too. Purchased. Done deal. The Adidas Boost shoes were now mine. So..what is so great about the Boosts? It’s all in the design. Adidas’ Web site says that we, as runners, put a lot of energy into our runs, and the Adidas Energy Boost shoes gives some of it back because they are designed with an energy-return boost midsole, which supposedly keeps every step charged with light, fast, energy. Adidas Boost shoes are lightweight (8.5 pounds) and bring flexible upper support to the shoes. Simply put…they feel great and running in them feels great. And now…they were mine. And I couldn’t wait to take them out for a spin. A very, very long spin of 16 miles…Saturday morning.
Saturday means one thing…LONG RUN! I love my long run days. I really do. Getting to run with people. Doing the long slow distance (LSD). Talking…about everything, anything, and just enjoying the company for what can otherwise be a very lonely time out on the roads. I also love these runs because each time I go out with any member of the group who is needing or wanting to do the mileage I am doing…I get shown a new running route. And today…was a beautiful one. 16 challenging miles…but on a route I had never taken before…but had heard stories about. This is what the running group has dubbed the “Better Homes and Gardens” route. And I now understand why. We met up at 6:30 a.m. and Harry was going to take us on the route. There were five of us to start, although Laura was on a step-down week, so she was only doing 10 miles. She figured she’d run out 5 with us, then turn around and come back. We left the store and started into Cherokee Park. Laura and I kept the lead all the way through the park, taking the route Harry had planned toward Seneca Park, where we would wait for the other three (Harry, Carrie, and Linda). We didn’t have to wait long…and we took the opportunity to refill water bottles and get ready for the next 3/4 of the 16 miles we wanted to log. Laura came out to just over 5 miles with us before turning around to head back. From there…the four of us set out for the remainder of the “Better Homes and Gardens” run. First of all…gorgeous neighborhoods!! STUNNING!! And…I even got to see deer!! A mother deer and two fawns. A fourth one was lurking further back. Harry and I were leading…and Linda and Carrie were behind us for most of this adventure. Harry and I would pause at places to allow them to catch up and we’d discuss the next leg of the run…so that we would know where to meet and so on. As Harry and I rounded a corner, we spotted another deer. I had to get a picture!! It was awesome!! Harry snapped a picture on his phone too. And then we continued on, pausing when we hit River Road to wait on the rest of our crew. We never leave runners behind. When the caught up, we ran through a park and then back out onto the road. To make sure we hit mileage, Harry took us up to the Water Tower. It was a beautiful detour. And then we hit the road to head back toward our final destination. Not wanting to hit the hill on Zorn Avenue, we went a different way to The Three Bears. Now, I have heard many runners in the group talk about The Three Bears…but I was finally going to see them for myself. And as Harry and I were first to arrive, he even snapped a picture of me with them. I had to dance with them. Just up the hill was an ivy-covered bunny…so we walked up there while we waited for our running partners…and I got a picture with that as well. From there…it was a short stint on a trail…then back onto the roads and a few turns more before we arrived back at the store. Of course…with about 5 miles left to go, the rain decided it didn’t want to hold off any longer…and so…it started to fall. And it felt great. I mean, I really needed it. The humidity was awful in the morning…so this was nature’s very own air conditioning. I welcomed it. I didn’t have a hat with me though, so I was doing all I could to not get rain in my eyes. It lightened up soon after…and with another opportunity to show me something I normally don’t see…Harry took me up to the reservoir where all of Louisville’s water goes through before heading out into the city. It was AWESOME! From there, he and I made the final dash toward the coffee house where all the other runners who left earlier or even later were meeting and enjoying the Gluten-Free Almond Peach Muffins I baked on Friday night for them. The rain was falling again, but we waited for Linda and Carrie to make it back. The actual run that morning was 17.02 miles…so…once again I went the extra mile. But it was a fun, beautiful run. And I loved the company and the sights I was able to see.
Scenes from my Saturday morning 17 mile long run
I am already gearing up for next Saturday, which is ushering in what will be my longest run to date. I am totally looking forward to that challenge. Now…I’m going to hit up the foam roller because my calf muscles are definitely reminding me that I road tested new shoes for 16 miles today. Biofreeze might be my friend tonight as well. No matter…I had a hell of a great run today and I’m still smiling from the high I felt while out there on the road…doing what I love…with people who share that same passion for running. Sore calf muscles and all!! Also…I need to carry more bottles with me. My two 6 ounce bottles are definitely not cutting it in the humid, hot weather. Good thing we had water fountains along the way. But my Nuun was gone before I was even halfway through the run today. Electrolytes are my friend as I tend to sweat out salt…so…this will be remedied. Oh yes…yes it will.
It just means I might need to invest in a little more retail therapy…
There is one thing that normally goes missing in my life. Being a gluten-free vegetarian…having sliders is usually not even an option…unless I make them myself. I’m okay with that…I’ve done it quite a few times, but sometimes it’s nice to just throw something into the oven or a pan and have it ready in no time flat.
And that was never the case until I spotted these amazing little slider patties at Whole Foods. What caught my eye? The box. It clearly is labeled…these slider patties are vegetarian/vegan, wheat-free, gluten-free, a good source of calcium and iron, and also made with heart healthy soy! You better believe I didn’t even blink when I grabbed a box of these and tossed them into my basket. Budget be damned this time. I wanted some sliders, dammit!
As fate would have it, I happened to have some gluten-free dinner rolls in my freezer, which would definitely make the perfect stand-in for slider buns…because you definitely can’t find those in gluten-free form. Not yet. But gluten-free dinner rolls…they work. I use them all the time for sliders…normally ones from my hometown allergen-free bakery…or Udi’s. But this time it was Katz Gluten Free. Which I toasted up in the oven to get that nice golden crust on the buns.
But…let’s get back to the star of this post…Sol Cuisine Original Sliders.
Frozen little disks of meatless goodness, that aren’t really that highly processed when you look at the ingredients. Which, I’ll do now, since I brought it up. These little patties are made from filtered water, soy protein concentrate, sunflower oil, dried onion, modified vegetable gum, dried tomato, sea salt, dried garlic, spices, organic lemon juice concentrate and caramel color. So, it’s not exactly clean eating…and yes…it is a processed food, but it isn’t too bad. Not when you compare it to other items out on the market. And the fact that these are vegetarian/vegan make me one happy girl.
Sol Cuisine Original Sliders
The box supplies about 3 different ways to cook these up. Oven, stove top, microwave…however you choose. When I made the Sol Cuisine Breakfast Patties, I cooked them in the oven. But I already had dinner rolls and hand-cut sweet potato fries (yep…I made my own fries) working in the oven. So, I figured why not give the stove top a go. I warmed up a skillet and lightly coated it with some olive oil. Into the pan I placed four of the little patties. They immediately began to sizzle and cook. I gave each side about 4 minutes…and they got perfectly golden and had that great crust you associate with a good burger. I was already happy.
I plated each one up on one of the toasted dinner rolls and topped it with condiments and served it up with my oven-baked sweet potato fries. I handed my roommate her plate while I fixed up mine. She dug right in. And I could tell she was one happy girl when I saw her take her first bite. Now, as I have mentioned numerous times before, my roommate LOVES burgers. She is neither gluten-free nor a vegetarian…but she doesn’t mind eating like one. Lucky for her…as I am the cook in the apartment. And she was devouring these.
I settled in and was prepared to try for myself. Sol Cuisine has wowed me with their Breakfast Patties…and they totally disappointed me with their Tofu BBQ Ribs. So…I knew this could go either way. But…it was a total win!! The little patties are FANTASTIC. They have this great savory flavor to them. Pan searing them was definitely the right call. It gave them this moist texture. It was the perfect veggie burger, without tasting like a veggie burger. Honestly! I was in love with the texture. I thought the flavors were spot on. And I wanted to savor each bite. But…you know…burgers are best when they are warm. So, I polished it off and vowed to pick them up again sometime…as a treat.
Nutritionally speaking, a serving is 2 patties. This serving will dish up 100 calories and 3 grams of fat. That is SUPER!! These patties are cholesterol free and sugar free. WOOHOO!! And they are low on the scale for sodium, with only 240 mg per serving, which is awesome for something that is processed. In addition, 2 patties will also give you 3 grams of fiber and 13 grams of protein. No wonder this meal filled me up. I was full for the rest of the night.
DELICIOUS!!
Sol Cuisine…keep this up and I may be working my way through your entire line of gluten-free and vegan products. I’m one happy slider-eating girl!! And I can’t stop talking about them! Thank you!! THANK YOU!!
Gluten-Free Sliders made with Sol Cuisine Original Sliders
The Celiathlete 