Product: DR Delish Gluten-Free Animal Cookies – $2.99+
If you live near a Walgreens…dash out there right this instant.
Well, maybe read this first…then, dash out there and pick up a bag of the DR Delish Animal Cookies. Why? Because the brand name is not meant to deceive you. These cookies are absolutely, positively, 100% one of the best tasting gluten-free cookies out on the market. And they are exclusive to Walgreens.
I actually never would have found these as I do not frequent Walgreens often. And it never would have occurred to me to look for gluten-free items there. I blame this new fascination…this new…addiction, if you will…on my mother. Yes, my MOM!! And I love her for it. I love her for every cookie in that little pouch.
You see…these cookies came to me in the mail. A little surprise gift from my mom. She had been out at Walgreens and had spotted those on the shelf. She knew…she just knew…I had to have them. She was right. Because I think when I pulled these out of the shipping box, I might have started to cry. It had been a rough day for me…nothing in the world seemed right. And then…my mom sends me cookies. Not just any cookies, mind you. But ones shaped like animals. Like the animal crackers I used to devour as a child. I won’t lie…I devoured them as a teenager and an adult as well. Until I no longer could.
You often don’t realize how much you miss something until you can no longer have it. I didn’t realize how much I missed animal crackers until I pulled this bag of DR Delish Gluten-Free Animal Cookies out of a simple USPS box. I was a mess of emotions that day…and at that moment, the note from my mom and the cookies themselves meant more than anything to me.
As I have established before…I have a stash of gluten-free goodies going in my pantry, which I am attempting to work through in some semblance of order. This meant, despite the overwhelming spring of emotions brought on by this gift, these cookies would have to wait their turn in the snack queue.
The wait came to an end…today.
Last night, as I was prepping my lunch, snacks, and breakfast for after my gym workout, I realized I needed a new afternoon snack. The next item up…DR Delish Gluten-Free Animal Cookies. I retrieved the bag from the pantry and tore it open to dish out the serving size (about 10 cookies…but if you weigh your food like I do…it’s 30 grams). I resisted the urge to sneak a bite right then and there, playing it as I always do…and reserving that for my afternoon snack time at the office. I sealed the bag back up and returned it to the shelf.
Lo and behold, my snack time finally rolled around and I was all too excited to be diving into a serving of animal cracker-like snacks. Just from first-hand glance, these cookies resemble the cookies you’d find under that layer of high fructose corn syrup-y icing. They had the same feel to them too…minus the icing of course.
What came as the surprise to me, however, was the flavor. The taste. How absolutely fantastic and addictive these were. It’s a good thing I did sort these by serving instead of just hauling the entire pack with me. They’d be gone in a New York Gluten-Free Minute! Holy gluten-free cow, Batman…these were amazing. They sort of reminded me of a sugary cake. That was the flavor I got. Less cracker, more cookie-cake-y flavor. They aren’t as airy as the traditional animal cracker, having a density closer to butter cookies or shortbread, but they have this soft crispness to them. And the flavor…out of this world. For real!! They have this subtle sweetness of vanilla and honey with that hit of buttery goodness that just makes them…the perfect cookie in every way. And…they are shaped…LIKE ANIMALS!! Come on! These taste identical…if not better…to the non-gluten-free versions I used to be able to eat before I had to go gluten-free.
I could eat these every day and be one very, very happy girl.
Nutritionally speaking, a serving of these cookies (the very difficult to stick to 10 cookies or 30 grams) will set you back 130 calories and only 1 gram of fat. These also only have a small amount of sugar, topping out at 9 grams. In addition,, you get 2 grams of fiber and 2 grams of protein in each serving. Not too bad. What’s even better is, unlike those regular animal crackers, these cookies do not contain high fructose corn syrup.
DR Delish Gluten-Free Animal Cookies…you are a fun, super delish treat. If I had less self-control…the entire bag in my pantry would be gone right now. Yeah. That good.
Product: Qrunch Foods Original Qrunch Burgers – $5.99+
Sometimes a product comes along…and it’s intriguing. It sounds like it could be the most amazing thing ever. It’s vegan. It’s gluten-free. It’s a veggie burger that I don’t have to sit there and ponder the contents of the box. It’s all laid out…right on the packaging. No second guessing. No searching the internet for an FAQ on the company. No secrets. Nothing to hide.
That’s what I first loved about Qrunch Foods Qrunch Burgers.
What is a Qrunch Burger, you might ask. Aside from the earlier prelude that this is, in fact, a veggie burger…let me explain a little more. Because this is not your ordinary veggie burger. Not one bit. In fact, it may be the ultimate veggie burger. I’ve eaten every brand of gluten-free veggie burger out on the market that I can find in this area. And while I have raved about many, disliked a few…believe me when I state that the Original Qrunch Burger is…
THE BEST VEGGIE BURGER EVER!
Don’t believe me? Try it yourself. But…trust me…you’ll want to believe me.
Where was I?
Oh yes…what is a Qrunch Burger. The answer to this is simple. It’s a veggie burger that is “powered” by the superfood – quinoa. And, as a gluten-free vegetarian, we all know that quinoa is one of my most favorite things in this world. But the awesomeness doesn’t end there. This burger is also loaded with organic millet and organic vegetables. It is free of virtually all common allergens (gluten-free, dairy-free, soy-free, corn-free, wheat-free, egg-free, nut-free) and made in a gluten-free facility. These burgers are made from all natural ingredients and do not contain any artificial flavors, colors or GMOs.
Even better…it’s fantastic.
Being that it is Memorial Day, my roommate and I decided that we would have the customary all-American holiday feast. But for us…that means veggie burgers (as opposed to hamburgers) and hand cut shoestring fries, which I bake in the oven to crispy perfection. I had a box of the Original Qrunch Burgers in my freezer. As I received a CSA bin with plenty of fresh veggies that I could utilize for these burgers. Yep…we were good to go.
Qrunch Foods Original Qrunch Burger patty
So, after I made fresh guacamole to go on the burgers (trust me…it’s awesome) and I got the potatoes cut, seasoned, and into the oven, it was time to turn my attention to the actual burgers. I pulled out my skillet and got it warming up while I pulled the box of Original Qrunch Burgers out of the freezer. Once my skillet was properly heated, the patties were put on to cook through. This takes about 5 minutes on each side. I went ahead and put a slice of vegan cheese on the patties to go along with the rest of the Memorial Day festivities. Once each side had been properly warmed and browned on the skillet, it was time to dress the burgers.
I didn’t have any gluten-free hamburger buns on hand this week…so I used gluten-free bread. I dressed the bread with a light coating of vegan Sriracha sour cream, then placed the red leaf lettuce down. The Original Qrunch Patty was next, followed by a tomato, red onion, and then a spoonful of my homemade guacamole. I adorned each plate with a healthy serving of my hand-cut shoestring fries. With the burger assembled, it was now time to settle in for the holiday feast.
I wasn’t sure what to expect when I took my first bite. I’ve had some pretty epic fails when it has come to taste and texture of veggie burgers. While most have been passable, the gluten-free varieties just don’t seem to live up to the standard other veggie burgers I used to be able to eat (can’t anymore…because they have gluten in them) laid down.
That is not the case anymore. I took one bite of my Original Qrunch Burger and was in a new happy place. Honestly. What I loved about these was not just the flavor, although it is definitely the best I have had…to date. The texture is awesome. The outside of the patty gets this nice crunch to it. The inside…soft, with that perfect “meatiness” to it that actually makes you believe you are, in fact, eating a burger. I loved how seasoned this patty was. You can even see the organic onion, organic carrots, organic broccoli, and organic spinach in the patty. Nothing fake about these burgers. Seasoned to perfection with garlic and kosher salt. The flavors just popped in my mouth. I was so happy that it took everything in me not to just go into devour mode and shove as much each bite into my mouth at a time. I savored…and I’m glad I did.
Nutritionally speaking, these burgers do rate a little higher on the calorie scale. One patty is 190 calories and contains 11 grams of fat. So…probably not one of the leaner options out there, but not bad as a whole. I’ve definitely encountered worse. Each patty will also supply you with 2 grams of fiber and 4 grams of protein. Love that quinoa…a protein powerhouse! In addition, these patties are low in sodium, topping out at 150 mg. Loving it.
For a burger that elliminates so many foods and allergens from their line-up of ingredients, what emerges is one of the most amazing veggie burgers I have ever had the simple joy of eating. I don’t think any other burger will find its way back into my freezer. Qrunch Foods has definitely raised the bar with their highly delicious and very tasty Original Qrunch Burgers.
In fact, it seems that other people agree. In a recent taste test done by the Washington Post Food Section, the Qrunch veggie burger came in third on overall merits. And…it was the only allergen-free burger in the top seven. So, it’s not just me. Others agree that Qrunch Burgers are something special.
I noticed these are also available in a Spicy Italian flavor. Oh yeah…I’m going to be trying that out. And very soon.
If you’re looking for a different flavor or a different sort of veggie burger…Qrunch is the way to go. Honestly. Veggie burgers have great potential…but these blew away the competition. No question about it. Qrunch rocks!
A burger made from Qrunch Foods Original Qrunch Burger and served with homemade hand-cut shoestring fries
Awhile back, Prevention magazine did a profile on Kris Carr. If you’ve never heard that name before, you’d be inspired by this woman. She is a best-selling author, a wellness activist, and a cancer thriver. Yes…thriver. You see, on Valentine’s Day in 2003, Carr was diagnosed with a rare and incurable stage 4 cancer. This diagnosis made her want to feel better, love harder, and enjoy life more fully. She wanted to live life to the fullest…and live it like she meant it.
Part of that journey was changing the way she ate. She went to a complete lifestyle makeover. She switched to a nutrient dense, plant-based diet, began exercising, and found joy and fun in everything.
Really…this woman is amazing and her story was one I remembered from the plethora of magazines I receive each month. I appreciate Prevention for profiling her…because it led me to her book: Crazy Sexy Kitchen.
This book just happened to be on the shelf of my local library. And after flipping through it briefly…I went ahead and borrowed it. Immediately I had recipes I wanted to try…but the one that interested me most is the one I made for dinner tonight…and, believe me when I say, it’s worth the effort to make. I had to make modifications with the ingredients at times, but in the end…it turned into a beautiful dish.
The recipe is below.
Recipe: Gluten-Free and Vegan “Clam” Chowder
Gluten-Free and Vegan “Clam” Chowder
Serves: 12
Time: Prep 60 minutes; Cook 15 minutes
Ingredients for Cashew Cream:
4 cups whole raw cashews, rinsed under cold water
Ingredients for Kombu Broth:
4 pieces kombu seaweed (I didn’t pick this up, so I used sheets of nori)
2 quarts water
Ingredients for Smoked Mushrooms*:
1 tablespoon small hickory chips
1 heaping cup diced king trumpet mushrooms
*(NOTE: I had 10 ounces of crimini mushrooms on hand and no stovetop smoker, so I improvised…)
Ingredients for Chowder Assembly:
1 tablespoon canola oil
1 cup diced white onion
1/2 cup diced celery (I used diced carrot because I didn’t have celery, but I did have plenty of carrots)
1 cup peeled and diced baking potato
2-1/2 to 3 cups water
1 teaspoon lemon juice, more to taste
1/2 teaspoon Tobasco or other hot sauce, more to taste (I used Sriracha)
2 teaspoons kosher salt, more to taste
1 teaspoon black pepper, more to taste
Directions:
Prepare Cashew Cream: Put the cashews in a bowl and cover with water. Cover with plastic wrap and refrigerate to soak overnight.
Drain the cashews and rinse under cold water. Place the cashews in a high-speed blender (this will need to be done in a couple of batches) and add enough water to cover by an inch.
Purée until completely smooth. If needed, pass the cashew purée through a fine strainer to remove any course bits; the final “cream” should have a smooth, thick consistency of heavy dairy cream. This will make about 3 cups cream (consistency will depend on the amount of water added while blending, and can vary from just over 2 cups to about 3-1/2 cups; thin as desired)
Prepare Kombu Broth*: Combine the combu and water in a medium pot and bring to a simmer. Reduce the heat to a gentle simmer and cook 40 minutes, then strain. This makes about 5 cups kombu broth, more than is needed for the remainder of the recipe. The broth will keep, covered and refrigerated, up to 10 days.
*(Note: I didn’t have kombu on hand, so I used nori sheets, and followed the instructions as if they were kombu. The flavor was probably milder than it would have been…but this worked. I did, however, have to press on the nori to wring out the rest of the broth)
Prepare Smoked Mushrooms*: Prepare a stovetop smoker: Spread the chips in the base of the smoker, directly over the burner. Place the drip pan (if using) over the chips and a rack on top of the drip pan. Place the diced mushrooms on the rack (be sure to use a rack fine enough so the mushrooms don’t fall through) indirectly over the chips (do not place the mushrooms directly over the chips, as this can cause them to oversmoke and turn bitter). Partially cover the smoker with a lid, leaving it open a cuple of inches. (If you do not have a commercial stovetop smoker, you can substitute by using a heavy roasting pan, a cake rack, and heavy duty foil to cover the pan as a lid.)
Heat the smoker over medium heat just until you see smoke escaping through the opening. Close the smoker entirely and gently smoke just to infuse the mushrooms with smoke flavor, not to cook, 3 to 5 minutes. Be careful not to oversmoke, or the mushrooms will become bitter.
*(Note: I don’t have a stovetop smoker or anything I could have used to do the makeshift one…so instead I went about this a little differently. After rinsing my mushrooms and cutting the stems even to the caps, I put them in a bowl with 1/4 cup olive oil, 2 teaspoons of Liquid Smoke (make sure it is a gluten-free brand), a touch of salt, and some kelp granules. I mixed this until everything was coated then placed them on a baking pan and roasted in a 350°F oven for 45 minutes. I then diced them as the recipe called for. It yielded perfect results.)
Assemble Chowder: Heat the oil in a medium-size soup pot over medium-high heat. Add the onion, celery (in my case, carrots), and potato. Sweat the ingredients, stirring frequently, until softened, 8-10 minutes.
Add 1-1/2 cups each of the Kombu Broth, Cashew Cream, and all the smoked mushrooms. Reduce the heat, and cook over low heat, stirring frequently, for 10 to 15 minutes to develop and marry the flavors. The Cashew Cream will thicken as it cooks, and you will need to add water from time to time to thin and adjust the consistency. We added about 3 cups of water as the soup cooked.
Season with lemon juice, Tobasco (or hot sauce of choice), salt, and pepper. Taste and adjust the seasonings as desired. This makes a generous 2 quarts of soup.
~*~*~
This recipe looks labor intensive at first glance, but I soaked the cashews overnight and making the cashew cream was a synch. As for the broth, I made that ahead as well and let it chill in the fridge. Then, when I needed it, I poured out the amount for this recipe and it was all set to go. All I really needed to do was chop the vegetables and get everything cooking.
And what emerged was a flavorful, creamy, delicious vegan clam chowder. The flavors were awesome. And the texture of the mushrooms after roasting in the oven for that long was just like a clam tasted (back before my vegetarian days and when chowder was safe to eat). I wasn’t sure what to think about this as I started to cook everything together in my big pot on the stove, but the end result was awesome.
I can’t wait to heat up more and enjoy it all over again.
As a side note, this soup is freezer-friendly. So go ahead and freeze the extra if needed and allow it to thaw when you’re ready to have more. Otherwise, the soup does keep for about 1 week in the fridge.
This is TOTALLY going to be made over and over again. Shockingly delicious. But, then again, Kris Carr enlisted the help of Chef Tal Ronnen for this one…so it’s no surprise this soup is packed with awesomeness.
Me after finishing The Glo Run – Louisville, Kentucky
Race: The Glo Run
Place: Waterfront Park, Louisville, Kentucky
Date: May 25, 2013
Time: 22:16* (UNTIMED EVENT)
It occurred to me at the Run For The Berries 5K earlier in the day that I had gotten lost somewhere in this crazy world of road racing. Somewhere along the way, I just sort of expected to win my age division…or at least place. And I hadn’t realized what sort of effect that had on me until I ran one of my fastest 5Ks and didn’t place at all in my division. I was a mess of emotions over that…but mostly disappointed.
And I realized…somewhere along the way…while I still had fun…I was missing out on the fun of just simply running the races. I placed such high expectations on myself, or thought if I didn’t place, I’d let down my family and friends. I was wrong, of course, but it was a nice reality check to have. As I’ve said before, 5K races are not my forte, as speed is not my friend at all. Endurance and I get along a lot better. So, how I lost sight of that is beyond me. But my focus is back…and I have this untimed fun run to thank for it.
Novelty races are all the rage right now. Last year, I was signed up to do the first year of The Color Run when it hit Louisville. But, I tore my plantar fascia in a race just before that one and was on crutches. No running in The Color Run for me. I didn’t care that it was untimed. That was part of the joy of it. It was billed as the Happiest 5K on the planet…and there is a reason. Everyone runs…for fun. There is no stress of trying to PR or beat out the competition. It’s all about getting as much paint on you as possible and just having a blast.
I might have missed out on The Color Run, but when the opportunity came up (and a nice Groupon offer too) for The Glo Run here in Louisville, Kentucky…I knew I wanted to be a part of the novelty race experience. I registered with the Groupon discount and prepped myself for what would be a different experience indeed. It wouldn’t be the first time I’ve raced in the black of night…but it was my first untimed novelty race. And that…was part of the experience.
Packet pick-up was at Fleet Feet on Friday. Cathy and I drove over there on lunch to pick everything up. I got my choice of either a pink or yellow florescent shirt for the race. I chose pink. Yellow looks awful on me. I also got two glow sticks and a pair of glow glasses. Fully stocked with glowing goodness, we departed to return to work…then to go home. I was making a homemade gluten-free pizza that night (no eating out this time, despite me having 2 races on Saturday).
After running in the Run For The Berries 5K that morning, then spending most of the afternoon on my feet finishing up grocery shopping and running errands, I knew that this would be a throw-away as it was. I changed into the brightest and craziest running clothes I could conjure up in my wardrobe…which meant my crazy-awesome running shorts with the florescent designs throughout them. My bright orange tech shirt. I chose my bright pink compression socks and, despite the chance for rain, put on my new pair of Nike’s. I got my number pinned on and grabbed a hoodie to take with me. It was currently about 67 degrees out. So it was nice, but when the sun went down…and if they rain moved in…who knew what the weather would be like. Cathy grabbed the glowing goodies and we got in the car at about 8:00 p.m. to head down to Waterfront Park, which would be where The Glo Run would begin and end.
The most difficult part was finding parking. Not only was Abbey Road On The River going on, but so was a Louisville Bats baseball game…and The Glo Run. Parking was not going to be easy. We followed another vehicle into a lot and discovered that it was full. That car had to turn around too, so we got out of the way to allow him to do so. Then we did the same. And on our way out…out of nowhere…a space appeared. We whipped into it and parked the car. SUCCESS!!
Finding the starting line was simple. We followed the masses in The Glo Run t-shirts. I mean, you can’t miss waves of people wearing bright shirts and weird costumes, right? We definitely knew we were in the right place.
The start line area had a DJ spinning tunes and a stage set up. It wasn’t near dark yet, despite us arriving only an hour before the race kicked off. There was plenty to keep us occupied, checking out costumes, looking at what people chose to wear, listening to the music. As it started to get a bit darker…the DJ got the party started, getting people toward the stage to dance, dance, dance.
So, what is the draw of The Glo Run? Well…it’s the fact that you are running a 5K race filled with blacklight stations and tents, special effects (smoke, bubbles, etc) and music. It’s a party while you run. Honestly. And, being untimed, you can really cut loose and just enjoy the experience. I was really looking forward to having just a fun little race to participate in for a change. I think it was just what I needed in the end.
So, with the DJ getting us dancing and moving and shaking, the night was creeping in. Cathy and I cracked the glowing goodies we brought with us. I wrapped the glow necklaces around my calves and wore a few glow bracelets we picked up earlier that afternoon at our novelty store. Cathy put on a red glow stick and had managed to acquire a few glow sticks along the way. Just as it was getting dark…the rain began to fall as well. Not drenching…but a light rain nonetheless. And I didn’t care. It was just fun. And with all the lasers and black lights, the rain looked like glitter in the night. It was SO cool. The professional photographer went up on the pedestrian bridge to snap pictures of the entire crowd, and then we had another dance moment before runners were told to get to the start area. Cathy gave me a hug and told me to have fun. I told her I would definitely do so. They said that all the fast runners needed to line up closer to the front. I went ahead and moved up a bit in the corral, figuring I’d be fast enough, without forgetting to just live in the moment and enjoy this race for what it was. A Glo-ing good time.
The lead vehicle was a guy on a bike carrying a load of glow sticks. We were counted down…and then…we were off.
As I passed under the black light start line, I gave a wave to Cathy and headed out in the front of the pack. I eased into this run, feeling no pressure, and I was smiling. Here I was, wearing glow sticks and bracelets, clothing meant to be bright in the black light stations…and just enjoying every step I was taking. It had been a long time since I ran for the joy of it. This entire race was set to run around Waterfront Park. On the first straight out, I had to hop down off the curb and then jump back up, over-calculating a turn. It was fine though…I was fine. My ankle was feeling this a bit, mostly from me jumping around during the dance party pre-race. Lesson learned. Still…fun was happening and I was enjoying it.
Volunteers were stationed throughout the course holding light-up wands to direct us where we needed to go. And as we ran through Waterfront Park, they were definitely doing their job, keeping us on course and heading in the right direction. I was smiling so big when I hit that first black light station. After all…this tent not only lit up my clothing like a Christmas tree…but it also had bubbles blowing at us. BUBBLES!! I put out my arms and just enjoyed running through, seeing the DJ at the end, pumping the music and encouraging us on. Out of the tent and back onto the path. Oh, this was a complete blast.
I was already anticipating the next station I would get to run through. I had passed a couple of people along the way, and saw the glow of another station ahead. The volunteers directed runners that way. This time…the glowing tent of black light goodness had a smoke machine going. The haze was awesome to run through, and I had to watch it at the end because I almost didn’t see the DJ table there. But I was dancing and pumping my hands and giving time to just dance under the lights and enjoy the moment. I was having a complete blast.
Back to the course, the halfway point was approaching. Cathy and I had spotted this near the start line…and we thought it might be the finish. Nope. But, she had been over there and while I didn’t hear her…she managed to snap a picture of me running through that station. Awesome. Then, I think…we hit the hardest part of the course. Not because it was hilly or anything. Nope. It was because the DJs and music were gone. And we were dashing through this quiet area of the park. Just me and the runners ahead of me and the ones behind me. I passed up a woman I had been behind for awhile…not even trying. It was just…so quiet over in this part, all I could really do was run.
But then, the sound of that finish line DJ came into earshot. I was close. I was very close. The woman I passed kicked it into high gear, as though she were trying to win the Boston Marathon here at The Glo Run. She was missing the entire point of this run. But, then again, she was also wearing her iPod and had her head flooded with whatever tunes were playing over her earbuds. I was taking in every possible moment and just remembering this was to have fun. And I was having a blast.
I crossed the finish line and paused my Garmin. Yes…I decided to time myself for the hell of it. And I rocked out a great 22:16 time on this fun run, even with the dancing and boogie time under the black lights. That’s awesome. I was laughing and just smiling the entire time…and even at the finish that didn’t stop.
Cathy told me I was the third female to finish. Of course, no awards are given at these races…and that’s fine. We walked around the finish area for a few minutes and decided we would slowly start making our way back to the car. This race had a finish line party afterwards, but it was late and I had a 9 mile run to do on Sunday morning. So…it was best if we headed back home.
Of course, the parking lot we managed to find a spot in was actually part of the course. So, we ended up standing around, cheering on runners, watching the variety of costumes go by. My favorite was this group of guys walking through and some girl jogged by and said, “Why are you walking boys?” And one of the men shouted back, “I pulled my gluteus muscle!” It made me laugh. A lot.
With it still sprinkling lightly, we decided to at least go sit in the car until we could leave. This probably took about 20 minutes. But soon there were enough gaps in the runners and walkers that the police officer directing traffic was beginning to let some vehicles out. We managed to get backed up and in line to head home. And after about another 5 minutes, we were on our way.
Novelty runs are a great way to break up the monotony of racing. Seriously. Sometimes we, as runners, get so focused on besting ourselves and others that the fun gets sucked out of each race. This race was just what I needed that night…because I needed to remember what it felt like to just run for the fun of it. Now I remember. And I hope to never forget again.
If The Glo Run or The Color Run make it to your area, I encourage you to join it and just take a spin around the course. Bring friends or make new ones while you’re there. Leave your Garmin at home. Just run because you can. Run and enjoy every bit of the experience. Forget about personal bests and setting new records on the course or of yourself. Sometimes…that’s the best way to improve…because it really does put the life back into your running, without even making it seem like work.
Just make sure you sign up for one of the official novelty runs. These are often imitated, but they are never quite as amazing as the ones that started them all. Do your research. Sign up. And go have a fun run. Cross that finish line without the heavy weight of expectations weighing you down. Get covered in paint or lit up by black lights. Dance to the music. Forget about time. Just soak it all up, drink it all in, and have fun.
Me crossing the finish line of the Run For The Berries 5K – Starlight, Indiana
Race: Run for the Berries 5K
Place: Starlight, Indiana
Date: May 25, 2013
Time: 22:19
There is nothing more satisfying than diving into a bowl of fresh strawberries after a short little 5K race through the ups and downs and twists and turns of Starlight, Indiana. I should know. This is the third time that I have endured this race.
There are certain races I would never miss if possible. The Run For The Berries 5K is one of them. I mean…it’s at a local strawberry festival. The fact that it involves strawberries is enough to get me to return time and time again. After all…strawberries are one of my favorite foods. I could eat them by the gallon and not get sick of them. Strawberries are love. And running for strawberries is pure bliss.
A lot of things were different this year as compared to last year. For one thing, it was about 25 degrees cooler this year. Last year, the race kicked off in 72 degree temperatures. This year, it was 47 degrees on Saturday morning. Big difference. Also, packet pick-up wasn’t ready when I arrived. In fact, I had actually arrived earlier than normal…but getting to the festival was easy this year. So, I had more time than usual to kill. The reason packet pick-up wasn’t ready was that the guy who had all the t-shirts and race bibs had to return home for something, so the volunteers were waiting on him.
In the meantime, I figured then was as good a time as any to settle into a chair in the hall where packet pick-up was happening and go ahead and eat the thinkThin Crunch bar that I packed. No fun to run while hungry, and I had gotten up early and that meant an early breakfast of just cereal and a cup of coffee prior to leaving for the race. That would be a full 2 hours before the start of the race, and from experience, I knew I’d be hungry if I didn’t pack something else to nosh on. I wasn’t sure how the Caramel Chocolate Dipped Crunch Bar from thinkThin would do with my stomach before a run, but it was the only one I had that wasn’t primarily chocolate. I figured it was the safest choice.
I snacked, and just as I finished it up, the man with the t-shirts and race bibs arrived. As I mentioned last year, this race uses recycled bibs from previous races. This year…mine was from the 2010 Fast Freddie Five Mile Foot Feast. Awesome! I received my t-shirt (they went back to the tech-shirts this year, thank GOD!) and went to let my roomie pin me up. Once I was properly pinned, I went to duck into the bathroom before heading outside to at least start to acclimate to the cooler temperatures that moved in during the night. I’d been running in 60 degree weather in the mornings, and now I was back down to the 40s. I was bitching about it quite loudly and often. Just ask Cathy. I do better in the heat, amazingly enough…even if I do tend to wilt. Cold weather and I do not get along. So, I did some of my measly cold weather half-ass stretching for a little while, before deciding to finally get a bit more serious about it. After all, the week prior to this my ankle had been bothering me and that meant slowing down my runs, taking a couple days off, icing and foam rolling. Even compression socks weren’t helping. I had to do what was best for me…and that currently means making sure everything is loose and not hurting. With my first marathon coming up this fall, I do not have time to be injured and that means…I listen to my body. That also means…I stretch…whether I want to or not.
While stretching, I had the opportunity to hang out with Matthew and Dawn, who I often see at my races. I love talking with these two. They have inspired me in my marathon pursuits, whether they know it or not. Definitely two of the most awesome people I have met through running in this area. They are so easy to talk to and make me focus more on enjoying my run than trying to outdo someone or something. They just are so encouraging and just so much fun to be around. Ah, I love how my circle of friends has grown since I took up running…and how many great people with different goals and different pursuits I have met along the way.
With race time approaching, it was time to head to the starting line. This run is not chip timed. Most of the races put on by this group are not. I wish they would be though…but I can see how this would definitely be easier to deal with. Still…there is something I appreciate about chip timing. Anyway…the starting line for the Run For The Berries 5K is a green spray painted line on the street. All of the runners sort of clustered as close as they figured they needed to be, while the walkers, as requested, stayed further back in the pack. We had about 5 minutes to run time. The final announcements were made…and soon…the horn was sounded…and we were off.
One of the challenges of this race is just how hilly the area is. I don’t mean gentle rolling hills. Nope. Some of these are rather steep. The rolling hills hit within the first mile. I remember at the start line, one of the runners just behind me said his buddy told him the first hill that we could see ahead was the worst of it. I laughed and said just wait until you hit the hill just after Mile 2. I can say that…because I have cussed that hill out the past two years I have run in this race. It’s evil. It’s steep. It sucks!
But…I’m getting ahead of myself here.
The first mile has its fair share of hills and the like…but nothing too major. I ran what was comfortable, feeling as though I was actually moving quite slow for a race. I was still near the front of the group that went out though…so that was fine. As we rounded a corner and hit the marker for Mile 1, a woman right behind me asked, “Anyone know the pace on that?” A man running next to me called it back to her. I hate knowing my pace. While I wear a watch, I try to not obsess over such numbers because it just stresses me out and I tend to run…poorly. It’s so much better for me to just run and look at the pace and numbers after I’m done. It turns out I run better doing that.
From there, it was on to the second mile. This mile always seems the easiest. I guess because I know that as I hit Mile 2, I’m hitting Hill Road (yes…that is the actual name of that street), so anything seems easier than that. Heading into Mile 2, there are a couple of turns onto various streets…and this year the added joy of loose gravel in a turn that had the road pretty torn up. Thankfully they had a volunteer there to wave us through. The water stop is at Mile 2…and then…that’s when you see it…
THE HILL!! I won’t lie…this hill is steep. And I see a lot of people walk it. I always have pushed myself to get up that hill, even if it slows me down. It always does, but I have never walked it. Never once. And I wasn’t about to start. I pushed myself to get up that incline as fast as I could manage, because I was in the last mile and now was the time to push. Right? Right! I could see a few other women runners ahead of me, and I thought I might be able to catch up to them, but after pressing up that hill, my legs were feeling beyond tired. I gave it my all though. And as I rounded back onto the main road, I could almost taste that finish line.
It was ahead. I knew that much. I thought, for some reason, I had one more turn to go, but I was wrong. It was straight on through to the finish line. The crowd was cheering and I could hear Cathy screaming, “GO TWIN!! GO TWIN!” I pushed as much as my tired legs would allow, thankful that they were just tired and not sore. And I crossed the finish line…not beating my Throo The Zoo gun time yet…but I came close. I came very close. I was handed a card to fill out with my name, bib number and time. My card said I was the 8th female to cross the finish line. Not too shabby.
Me about to devour the best part of this race…a heaping bowl of sliced strawberries!
Cathy came over to give me a hug and we walked over to where I could grab some water. I drank it down before heading into the building to fill out the card I was handed and drop it into the proper spot. I stepped out and went back for more water, taking time to sip on it this time. We moved around a little, just giving my legs some time to stretch out. Then went to find a spot on one of the hay bales to sit. Cathy took my water cup and told me to do some light stretching. I knew she was right…so I did just that. Then went for a slow jog down to the end of the blacktop and back. After that, we walked over to the Strawberry Freeze booth and got a Strawberry Banana Freeze to split. Nothing tastes as good as fresh banana and fresh strawberry packed into a blender with ice and a bit of water…after a race. It doesn’t matter if it’s chilly out…it just tastes good. We had toyed with getting hot chocolate…but we were at the Strawberry Festival. Strawberries had to be on the menu.
We split the freeze and around 9 a.m., I meandered over to my favorite booth of all. The build-your-own strawberry shortcake. Now, I can’t have the shortcake or the whipped topping, but I sure as hell can pile up strawberries in a bowl and fast on those. That was going to be the remainder of my breakfast that day. This was always worth running for. This is something I treated myself to after the race the past two years I have ran in it.
The awards ceremony started just as Cathy returned with her breakfast (cheese fries…what else?). I was feeling really good about it this time. I was caught off guard last year by winning my division…and I ran this race over 2 minutes faster. I was feeling confident that I at least placed.
So, imagine my surprise when I discovered that every woman that came in ahead of me either placed in the top 3 overall, or were in my age division. I walked away from this one empty-handed despite having run this course better this year as opposed to last year. Maybe weather does have an affect on running. Some do better in the cool air…some do better in the heat. While I ran faster…I wasn’t fast enough. And the woman who beat me in was just a few steps in front of me at the finish. SO close.
But this was also a nice lesson in humility and a reminder that running isn’t about winning and placing. Yep…I was totally disappointed. Actually, when they started announcing my age group, I was all set to hop up for first place. And then my name wasn’t called. So I prepped myself for second. And my name wasn’t called. Surely to God I at least got third, right? Wrong! I felt my heart sink and this extreme welling up of anger and disappointment at myself. Never mind that I just ran one of my best 5K times yet…I was disappointed not to walk away with a glass pint glass this year.
Cathy helped put it all in perspective, telling me I didn’t need another glass anyway.
What I discovered here was a humbling reminder that winning and placing doesn’t make or break my race. I love running this race. I was hanging out with great people, eating strawberries, enjoying a beautiful morning in the sun. And I had been upset for not placing? Well…it was time to shake that off and suck it up. I might have run better, but there are always better and faster people out there. That Saturday morning…they ran better and faster than me.
Strawberries were my award…and I smiled and finished eating my heaping bowl of strawberry goodness as they started giving away door prizes. My name was called toward the last few. I was left to choosing between coupons for Subway or Chick-Fil-A. But…I’m a gluten-free vegetarian, so none of these were good choices for me. I grabbed one of them, and ended up giving them away. At least they would get used and appreciated that way.
Final results have not been posted yet…nor do I know if and when they will be. But, as it stands…I finished the Run For The Berries 5K in 22:19. I was the 8th female to cross the line and came in 4th in my division. If the official results ever get posted…I’ll update this accordingly.
I can’t wait to try again next year…and this time I’ll enjoy the journey more. Lesson learned.
thinkThin Caramel Chocolate Dipped Mixed Nuts Crunch Bar – $1.99+
Oh, I just can’t stop singing the praises of thinkThin and the amazing, gluten-free, delicious, and nutritious bars that they have out on the market. I have reviewed quite a few along the way, as I often use these as a protein pick-me-up, or even a pre-race or post-race snack. They are portable…and…even more importantly…impressively filling and delicious.
One of the newer bars out on the market are their line of thinkThin Crunch bars. They have a few varieties out there. Previously, I tried out just the regular Chocolate Dipped Mixed Nuts Crunch Bar…and absolutely devoured it and sang its praises along the way.
Well, my roommate loves a good deal…and while I sent her out to grab something from the grocery store one day when I was in the kitchen slaving away over dinner, she returned with gifts. And one of these gifts was a new flavor of thinkThin Crunch bars.
Happiness. I love new products. Especially by companies and brands that I trust.
Enter…the morning of one of my races. For longer races, I usually dine on a delicious banana about 40 minutes prior to the run. For shorter races…it’s whatever I can grab. Banana works then too…but I haven’t been keeping bananas recently. Sad…I should start doing that again. But, in a rush to get out the door, it was find something quick from the drawer of race morning snacks. I didn’t want something with a lot of chocolate…because I don’t think my tummy would handle that well before a run. The only option, then, that I currently had…was the thinkThin Caramel Chocolate Dipped Mixed Nuts Crunch Bar that Cathy brought home for me. It still had a small amount of chocolate in it…but far less than the other options in the drawer. It would have to do.
We ended up being way ahead of schedule to the race…but the guy with all the packet stuff was running late that morning. It was a little earlier than I liked, but as we were sitting around waiting on someone before anything else race related could be done…I figured I’d go ahead and eat my bar, giving my body some time to work on digesting not just the bit of chocolate, but the nuts as well.
I unwrapped the bar and took a bite.
It reminded me of something…and I still can’t seem to put my finger on it. But…it was something I used to eat…often. So, trust me when I say…this bar is yummy! It is packed with a blend of peanuts, almonds, and cashews. All of the nuts are bound together and sweetened with a hint of honey, then the bottom layer is dipped in a decadent blend of caramel and dark chocolate. Together, the salty-sweet mix is the perfect blend for any palate. Who doesn’t love a hit of sweetness with salty things? It’s why I loved eating chocolate covered pretzels before I had to go gluten-free (but Glutino makes fantastic gluten-free chocolate covered pretzels)…that combination of salty and sweet just does it for me. And this bar combines everything I love about that combination…into one healthy and satisfying bar.
Nutritionally speaking, when it comes to bars of this nature, this is one of the best you can choose. One bar will only set you back 190 calories and 11 grams of fat. Yes…the fat content may seem high, but most of that is from the nuts, and those are healthy, belly-flattening fats. This bar is low in sugar, topping out at only 6 grams, which is 70% less than most leading fruit and nut bars. In addition to that, a healthy dose of 9 grams of protein (that’s 80% more than leading fruit and nut bars as well) and 4 grams of fiber will help keep you feeling full and satisfied long after this bar is eaten. I ran a hard, hilly 5K race and I wasn’t even starving afterwards like I usually am.
Replace candy bars with this wholesome Crunch bar from thinkThin and you’re right on track to delicious, nutritious snacking. I absolutely loved the flavor combination and that this bar is so healthy on top of it. thinkThin has done me proud in the past…and once again…they live up to the high standards they set. I continue to buy bars from thinkThin because they continue to put out a product worth buying. The crunch bars will replace your sugar-loaded candy bars or granola bars…and give you added nutrients in the process.
Smart thinking, thinkThin.
thinkThin Caramel Chocolate Dipped Crunch Bar (unwrapped)
It was October 24, 2011 when I first was able to finally try Udi’s Gluten-Free Pizza Crusts. I remember the day like it was just yesterday instead of almost two years ago. At this point, my gluten-free journey was in the beginning stages. I had tried Udi’s bread…and loved it. But that was basically all I could find in my area…until one day…the gluten-free gods smiled upon me…and one of my local stores started carrying Udi’s Gluten-Free Pizza Crusts in their freezer section. I was so happy (and hungry) at that moment, I damned my budget, threw a pack of them into my cart and went home to make some gluten-free pizza for dinner.
Almost two years ago.
Sometimes things change over the span of a couple years. Companies toy around with recipes…sometimes because it is needed (Udi’s Gluten-Free Cinnamon Rolls…yes…you…and I still am not the biggest fan of those)…and sometimes because they just want to see if they can improve on the awesome product they already have on the market (Rudi’s Gluten-Free Bread…your new recipe is awesome!).
One thing that hasn’t changed, however, is the quality, taste, and sheer awesomeness that comes in each pack of Udi’s Gluten-Free Pizza Crusts. Sure, Udi’s now makes pre-topped frozen pizzas…and those are all fine and good. But sometimes…most of the time…I have my own pizza toppings in mind and I want to get into my kitchen and draw on my inner allergic chef and just…create.
Udi’s Gluten-Free Pizza Crusts
Most people would think that would mean…make your own gluten-free crust. I have. And sometimes I still do. But when you’re hungry or in a hurry…you work with what is available to you. And what my area happens to have in almost every grocery store now…are Udi’s Gluten-Free Pizza Crusts. And I couldn’t be happier about it.
Recently, I received an amazing box of gluten-free goodness from Udi’s of products, both classic and new…to try for my blog. One of the included items was a pack of their Gluten-Free Pizza Crusts. As I run a lot and my favorite pre-race meal is gluten-free pizza…this had me stoked. I already knew I was a huge fan of their pizza crusts…although it had been…probably about a year since I had last had one.
Well, yesterday I ran two 5K races…one in the morning and one in the evening. And that meant…Friday night was gluten-free pizza night. Normally, my roomie and I would just pick a local restaurant that had a respectable, safe gluten-free pizza on the menu. But…we’re on a tight budget this month…and now…I had pizza crusts in my freezer. So…yes…I would make my own.
I got out my pizza stone, put some cornmeal down, then got the pizza crusts out of the freezer. I removed one of them and put the other one away. Once my pizza stone was properly heated and the corn meal beginning to brown, I placed the crust down on the stone and began to top it with what ingredients I had on hand. I made my own version of a gluten-free and vegetarian Hawaiian pizza. A little marinara, some homemade gluten-free and vegan bacon, some red onion, chunks of fresh pineapple, and topped it off with Daiya mozzarella vegan cheese. Oh…my pre-race meal was already making me drool and it still had to bake.
Udi’s Gluten-Free Pizza Crust (ready for toppings and baking)
Into the oven it went for about 10-12 minutes. It smelled fantastic as it started to bake, the cheese getting melty and gooey…the pineapple beginning to caramelize under the heat of the oven, the crust turning to that perfect golden brown. Oh yes…this was gluten-free pizza that was going to get me through two races in one day. And it was turning into pizza perfection.
And the best part was…I still LOVED it. Every last bite of it. My pizza turned out brilliantly. The crust baked to a crispy, yet still chewy, perfection. It was able to sustain the heavy pineapple chunks among the other toppings. And it tasted so good. SO good. This crust is light and thin, so you don’t feel like a glutton for downing half of the entire crust (which is the serving size, BTW). I am just as in love with these pizza crusts now as I was almost two years ago. Nothing about them has changed. They are amazing. Top them off however you wish. You can’t go wrong when you’re making it your own. And thanks to Udi’s…you can do this on a super busy night…or if you just want to have some time to relax. Pizza doesn’t have to be about making your own crust. Let Udi’s do that for you…because this is a crust worth slicing into and devouring.
Nutritionally speaking, this is also one of the best pre-made gluten-free pizza crusts on the market. The serving size, as I mentioned before, is 1/2 of the pizza. It makes sharing with someone so simple and easy. My roomie gets her half and I get mine. I leave a zone between the halves for easy slicing, as she uses real cheese on hers…whereas I am lactose intolerant and use vegan cheese on mine. It works out beautifully. A serving of the crust alone will only set you back 190 calories and 5 grams of fat. Trust me…this is on the low end of most of the pre-made gluten-free crusts out there. Believe me…I have searched. On top of that, your half of a pizza serves up 4 grams of protein. AWESOME.
These crusts are made from a blend of tapioca starch, brown rice flour, water, canola oil, egg whites, evaporated cane sugar, tapioca syrup, tapioca maltodextrin, salt, xanthan gum, yeast, and cultured corn syrup solids (to prevent mold). Combine it and what you end up with is one of the best gluten-free pizza crusts in your grocer’s freezer section. These have been on the market for quite awhile…but if you are new to the gluten-free lifestyle or just haven’t spent the money to try them out…I encourage you to do so…and do so now. These are fantastic and…make having a pizza party a whole lot less stressful.
Bake up one for yourself and taste the awesomeness of Udi’s Gluten-Free Pizza Crusts. No really. Do so. Pizza waits for no one.
Gluten-Free and Vegetarian Hawaiian Pizza made on Udi’s Gluten-Free Pizza Crust
When you’re a gluten-free vegetarian…you buy and try products like this. There is nothing wrong with that, right? In fact, I encourage all you seafood lovers to give these a shot. Maybe start with the most amazing gluten-free and vegan breaded shrimp…then try some of the other offerings.
You see, this little company called Sophie’s Kitchen, is making these frozen vegan seafood dishes…and I couldn’t be happier about it.
I was on the fence with their Gluten-Free Vegan Fish Filets…but I fell in love with the rich and bold flavors and texture of the Gluten-Free Breaded Vegan Shrimp. Well, I had pasta to use up…so I got it in my head to do something with the Gluten-Free Breaded Vegan Scallops.
Why not? A nice gluten-free angel hair pasta dish with some sort of garlic sauce would pair perfectly with scallops, yes? Of course it would. Pasta, garlic and scallops are…like…best mates.
So, the other night for dinner, that’s exactly what I set out to make. I got my gluten-free angel hair pasta going on the stove top, worked on a side of roasted asparagus (done in the oven with olive oil, balsamic, a little salt and a dash of black pepper). Then, I pulled the Gluten-Free Breaded Vegan Scallops out of the fridge (I put them in there to thaw while I was at work) to get them onto their own baking sheet and ready for the oven as well.
That’s really all there is to these. You place them in the 375°F oven for 10-15 minutes, or until they are golden on top, and then…you’re ready to serve them up, however your little heart desires.
My pasta turned out to be an epic fail. My sauce was awesome. And as for Sophie’s Kitchen Gluten-Free Breaded Vegan Scallops?
I really liked these! I mean…really liked these. Not to the epic scale that I love the Gluten-Free Breaded Vegan Shrimp…but the scallops are really tasty as well. The texture was great. They weren’t grainy or anything. They didn’t taste like rubber. They had the perfect texture of a seared scallop. I felt that it really was the star of the entire dish that I whipped together. These just looked and tasted authentic. I was very happy with feasting on them. I actually saved a scallop as my last bite since the pasta was an epic fail (see blog post before this one). My sauce was awesome though. But the vegan scallops, as any “meat” portion of a dish should be, was the star.
So…what exactly are these seafood imitations made from? The answer is…konjac root, which is an ancient superfood staple across Southeast Asia and is very popular in traditional Japanese cuisine. It’s also known as the elephant yam. The konjac is combined with seaweed and other ingredients and viola…vegan (and in most cases, gluten-free) seafood. In this case, the Gluten-Free Breaded Vegan Scallops are made from water, konjac powder, beta glucan, modified potato starch, organic agave nectar, sea salt, rice flakes, potato starch, white pepper, carrageenan, and seaweed. Put them together…and you get…amazing imitation scallops that have some of the best texture and definitely soaked up the garlic and olive oil in my sauce. Delicious.
Nutritionally speaking, a serving of Sophie’s Kitchen Gluten-Free Breaded Vegan Scallops is 8 pieces. This serving will only set you back 50 calories! FIFTY CALORIES!! You will also be taking in only 1 gram of fat, 3 grams of fiber…and sadly…no protein here. These little breaded vegan scallops of awesome have no cholesterol, no trans-fat, no preservatives, no added colors, no MSG, no added sugar, are naturally low in sodium…and basically contain no artificial…ANYTHING!
Loving it!!
This is the third product that I have tried by Sophie’s Kitchen and these are definitely my second favorite thus far. I would love to try them in another way for preparation purposes. I am really loving what Sophie’s Kitchen is brignign to my gluten-free and vegetarian table. Thanks to their vegan line of seafood…fish can be back on my menu!
I think I’m in love with Sophie’s Kitchen.
No…I know I am.
Thank you…great people behind Sophie’s Kitchen…for giving this gluten-free vegetarian delicious options for a seafood dinner.
Sophie’s Gluten-Free Breaded Vegan Scallops (served over DeBoles Gluten-Free Rice Plus Golden Flax Angel Hair Pasta)
DeBoles Gluten-Free Rice Plus Golden Flax Angel Hair Pasta
Product: DeBoles Gluten-Free Rice Plus Golden Flax Angel Hair Pasta – $2.69+
Ah…gluten-free pasta.
It can be just as good as the full-barrel pasta. Or it can be…beyond disappointing. I always hope for the best and tonight when I got it into my head to make an angel hair pasta dish with some vegan and gluten-free scallops on top. I happened to have some gluten-free angel hair pasta in my pantry, however, so this wasn’t going to be an issue. The most difficult part of dinner prep was going to be making the garlic sauce.
Upon arriving home, the gluten-free angel hair pasta was pulled out of the pantry and I got some water boiling in my large pot on the stove. The pasta that was debuting in my kitchen was none other than DeBoles Gluten-Free Rice Angel Hair Pasta…now with Golden Flax. I have had DeBoles pasta before…and it’s been…okay. Nothing to really scream about. But…decent enough to get by.
While I got the water boiling, I prepped some asparagus to roast as a side dish and got that in the oven. Then, I got the gluten-free and vegan breaded scallops set on their baking sheet for when they would join the asparagus in the oven. By then, my water was boiling, so I got the scallops into the oven and then got out the ingredients for my sauce and put the skillet on a burner to warm up.
It was now time to add the noodles to the boiling water. I opened up the box of DeBoles Gluten-Free Rice Plus Golden Flax Angel Hair Pasta and poured it into the water. The boiling water immediately calmed, and I gave the pasta a stir until everything was covered by the water. A rolling boil returned and I went ahead to focus on making my garlic sauce, giving the noodles a stir every now and again.
As the pasta began to soften, I noticed how brittle and delicate these noodles were going to be. When I would stir the noodles, they would occasionally split or break apart into smaller noodles. Okay…that’s fine. My mom used to split the noodles in half and cook spaghetti like that. I just…was hoping for something that would really hold up.
DeBoles Gluten-Free Rice Plus Golden Flax Angel Hair Pasta noodles, cooked…and unclumpy!
I cooked these to the perfect al dente (about 9 minutes), then drained them. I shook out the excess water and went to put the noodles into the skillet to mix with the sauce. And that was when I poured them into the skillet that I noticed just how gummy and sticky they were. They clumped together terribly. I was not happy. I poured a little more olive oil into my garlic sauce in hopes that it would help de-stick the noodles, but it didn’t. They just became this massive clump of gluten-free rice noodle pasta. I was livid. Honestly. No good at all.
But the pasta was all I had to work with…so I had to use it, despite it all being one ball of noodles now. I managed to scoop up four servings and place two in Pyrex containers for the following night…and the clumpy noodles that were left went into bowls for dinner. Over the top went the vegan and gluten-free breaded scallops from Sophie’s Kitchen. And then I gave mine a hit of crushed red pepper flakes, where my roommate took freshly grated Parmesan.
Dinner was…served, I guess. The image of it in my head seemed a lot better than the actual result. Stupid pasta. And, just as it appeared, it tasted. Not mushy, but gummy. The noodles broke as you tried to lift them from the bowl, perhaps due to the weight of the other noodles now stuck together…or the fact that this pasta was very delicate. I was not pleased. They tasted fine…the texture was great. But they just didn’t cook up properly, despite me doing everything right.
As for the bowls of noodles in the fridge…when reheated, I went ahead and left the lids off the Pyrex, hoping it might take some of the gumminess out of the noodles. Is it weird that I preferred the noodles on the second day as opposed to the first. My plan did work, although they were still a clump of really short noodles, instead of single long strands of angel hair pasta that could be wound around a fork. Suckage. But…like I said…at least they taste good.
Nutritionally speaking, this is like any other pasta noodle. For a 2 ounce serving (yes…I do measure and weigh), you’ll be set back 210 calories and 1.5 grams of fat. Not too shabby for pasta, yes? Thanks to the flax, you get a nice hit of 4 grams of protein. Unfortunately, the fiber content in this is rather low, so it may not be as filling as a regular pasta noodle would be. But, when you’re gluten-free…you use what you are given. And this is what I had. These noodles are gluten-free, wheat-free, and an excellent source of Omega 3…something this gluten-free vegetarian doesn’t really get regularly.
So…while not a horrible choice for noodles, there are others out there I would return to before picking up another box of DeBoles Gluten-Free Rice Plus Golden Flax Angel Hair Pasta. I prefer my noodles not to stick together…break…have a gumminess to them…you know…what any good gluten-free eater should get. Something done right and something done well. These noodles…failed me. And now…I have no love for them. I liked them…but it’s not love.
We’re just…acquaintances.
DeBoles Gluten-Free Rice Plus Golden Flax Angel Hair Pasta, now shortened and stuck together, topped with Sophie’s Kitchen Vegan and Gluten-Free Breaded Scallops
Product: Mary’s Gone Crackers Organic Herb Crackers – $4.99+
First of all…best name for a brand…ever. It makes me smile when I look at it. Love the whimsy behind the name. You need whimsy…because Mary’s Gone Crackers deals with the great unknown of gluten-free snack products.
This is such a grey area at times when it comes to snack foods. Especially, if you’re like me, and had previously been able to eat regular foods. Going gluten-free was not easy for me. Nothing tasted just right. Nothing lived up to what I had previously been able to eat. Turns out…I was just purchasing the wrong products. I was doing gluten-free on a budget…and that was reflected in the products I was buying. I soon expanded my budget out of necessity to eat…something…delicious…and my world was opened up to an entire new line of products.
Gluten-free crackers are one of those products that can either be really, really delicious…or just…not so good.
If you flip back through my blog, you might discover quite a few varieties of crackers that I have sampled…and either enjoyed…or disliked. But…Mary’s Gone Crackers Organic Herb Crackers…they leave me on the fence.
Here’s why:
These crackers aren’t horrible. Not in the slightest. In fact, they are quite good. The flavor is just…bizarre to me. Honestly. I love how crunchy these are, but they leave my mouth feeling dry whenever I bite into one. I love how these are a blend of healthy grains and seeds…blending organic herbs in with their original recipe to add this savory quality. But…they just seem to be missing something. I think it’s a dip or a spread. A light schmear of cream cheese, or salsa, or even guacamole might do these crackers wonders. They have great texture and I love that I can see the seeds throughout the product. They are definitely crispy and have this rich herby and nutty flavor to them, despite containing no nuts at all in the ingredients. I really want to love these…I don’t. I like them. I think I need hummus or something to devour these with and enjoy them to their full potential. But they aren’t horrible. They are just…different.
Different can be good. Different can be bad. This sort of different is just…different.
Mary’s Gone Crackers Organic Herb crackers are made from organic, gluten-free whole grain brown rice, quinoa, flax seeds and sesame seeds…with a touch of blended organic herbs. They are not only organic, but also non-GMO (YAY!), vegan, dairy-free, wheat-free, gluten-free, made from whole grains, kosher, use no hydrogenated oils, and contain no trans-fats. So, these aren’t at all a horrible choice for a snack. Just know…these are best with a dip or spread…not on their own. On their own, you’ll be downing the water to rid yourself of the dry sensation and taste they leave in your mouth.
A serving of Mary’s Gone Crackers Organic Herb Crackers is 30 grams (or about 13 crackers). Remember, I always way out my food. It’s more accurate. This serving will set you back 140 calories and 5 grams of fat. These crackers are low in sodium as well. Yes, there is a small touch of saturated fat listed on the nutrition information, but that is naturally occurring in the sesame seeds that are part of these crackers. This is good. They have 3 grams of fiber and a powerful 3 grams of protein as well. So, not a bad choice for a snack. Not really. But…they could be if you have to add a spread or dip, depending on what you choose to top it off with. Healthy fats and healthy spreads or dips are a good choice. A homemade guacamole or hummus…or even a salsa would be amazing. I also think that goat cheese would be awesome on these crackers. But that’s just me.
So, while I don’t dislike these crackers, they just don’t stand out on their own. This is one of those crackers that would be perfect to lay out for a party…with a variety of toppers and dips. On their own, they are lackluster and a bit dry. But they definitely have a great crispiness in each bite, which is something I do love about them. I have sampled other Mary’s Gone Crackers products and crackers and have really enjoyed them. I think the herbiness of these particular crackers just sort of take away from what is normally so amazing about this brand.
The Celiathlete 