The Greater Knead Gluten-Free Bagel Giveaway

celiathleteHello, my friends!!

I am so excited to announce a brand new giveaway from my friends, the crazy bagelers, at The Greater Knead (formerly Sweet Note Bakery)!!

Seriously…I thought I was eating delicious gluten-free bagels…and then I tried the bagels made by The Greater Knead…and I never went back to the others.  As someone who grew up in New York, bagels are a way of life…and yes…bagels from New York are made differently than any other.  They are smaller, denser, chewier in the middle, crunchier on the outside.  And The Greater Knead…got it right.

So, I’m thrilled to offer you the chance to win 2 packs of their amazing bagels.  All of their bagels are made in their dedicated gluten-free and free from facility…which means that their products contain NO wheat, egg, dairy, soy, tree nuts, peanuts, fish or shellfish (because that would just taste weird).

You can’t get much cleaner in the ingredients that go into each variety of their bagels.  I order at least once a week.  That’s not a joke!  They are that good.  While these are available in some stores…I had no idea these existed until I started blogging about other brands of gluten-free bagels, and one of their reps kindly pointed me in their direction.  I never should have hesitated…because I won’t even look at other gluten-free bagels anymore.

I eat these things at least three times a week and have tried every flavor.  The Greater Knead and I are pleased to give you the opportunity to win a pack of their PLAIN bagels and their TOMATO BASIL bagels.

Trust me…you do NOT want to miss out!!  Enter below for your chance to win this amazing prize!  You have through March 6th to enter!  And spread the love!

Just click here your chance to win this amazing bagel prize pack: a Rafflecopter giveaway

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Recipe: Anti-Inflammatory Stir Fry Bowl

So…two weeks ago I was in California.  I was taking in the Los Angeles area…I was doing the whole Disney thing…I was running a 10K and Half Marathon injured…I was fighting aches and pains the rest of the time.

On our last full day in California, my roomie and I got into our rental car after saying good-bye to our friend Tanya, and took a long drive down to San Diego.  What was in San Diego?  Apollo 9.  Duh!

And a taco stand that my roommate fell in love with in 2015, when we stayed in San Diego for one night en route to Hawaii for a marathon I was unable to run (due to a stress fracture to my leg three (3) days before).  She was eager to return…maybe try something else…maybe redo the tacos that she fell so in love with.  But…there was nothing safe for me there…so she scouted out a Thai food place just around the corner.  They had an amazing gluten-free menu (almost everything)…but with my body hating me after I put it pushed it through races being held together with KT Tape and ACE Bandages, the Anti-Inflammatory Stir Fry Bowl really caught my eye.

It was simple…yet delicious.  Broccoli & shitake mushrooms stir-fried in a warming seasoning paste made with peppercorns and turmeric.  It was served over Thai red rice.  And it was amazing.  It was a HUGE order…but I ate it all.  And I felt good about it.  And I kept talking about that meal…so I knew there was something to it.

And so…when I got back home, I set out to recreate it.  It wasn’t perfect, but it sure was delicious.  And as I had some riced cauliflower on hand…instead of cooking up some brown rice…I gave it a go.

Recipe: Anti-Inflammatory Stir Fry Bowl

15995272_10100193941937701_3064135310889359941_oServes 2

Ingredients:

  • 1 head cauliflower, chopped into florets (or one bag of cauliflower rice)
  • 1 teaspoon ginger paste
  • 2 teaspoons garlic, minced
  • 12 ounces broccoli florets
  • 8 ounces shiitake mushrooms
  • 1 tablespoon ground turmeric
  • 1 teaspoon ground black pepper

 

Directions:

**Chop head of cauliflower into florets and place in food processor. Pulse until it starts to resemble rice; set aside.

**NOTE: If you want a less-mess, no maintenance way of doing this, go to Trader Joes, Kroger, Target, or pretty much ANY grocery store these days and they have bags of already riced cauliflower in their produce section and even in the freezer section.  I do this…because food processors are a pain to clean!  So, skip the first step if you cheat and get the already riced cauliflower.

Line a large skillet with 1/4 cup water and add cauliflower rice.  Cook until softened.

Line a skillet with 1/4 cup water and add ginger paste and garlic.  Cook until fragrant, about 1 minute.

Add in mushrooms and broccoli.  Cook until the broccoli has turned bright green and the mushrooms have softened.

Add turmeric and black pepper.  Stir until everything is well coated.

Place half of the cooked cauliflower rice in each bowl.  Top with the broccoli and mushrooms.

ENJOY!

~*~*~

One great thing about this dish, all the seasoning means no salt needs to be added.  The dish is amazingly filling and so good.  The turmeric and black pepper are the perfect anti-inflammatory blend.  I intend to make this dish more often.  It’s simple…yet…so flavorful!  Don’t miss this one!

Recipe: Roasted Vegetable “Rice” Bowl with BBQ Sauce

I told you I was playing around with cauliflower rice…which is why you are getting the third consecutive recipe which includes it in part of the lineup!!

As a vegetarian, I get my share of veggies…but my favorite way to eat them…is roasting them in the oven.  I love when they get that slight crispiness to them.  And yes…it happens even without oil!  I take oil out of the cooking process more times than not…and the results are just as amazing.

After my trip to California, I wanted to really get back on track with my eating.  It got pushed to the wayside with the holidays and then with my trip…but I did have a detox in between and it really did make me feel better.  So, with a promise to rely less on those processed carbohydrates and get my nutrients from more real food…I honed in on a few changes.

While I won’t always be replacing pasta and rice with alternatives, I do want to do it a lot more than I have been.  So, instead of plating my roasted vegetables over brown rice…I just got out the riced cauliflower…poured it in a pan with some water and cooked it until it was soft.  I seasoned it the same way I would have the rice…and the results were mind-blowing.  I’d make this again instantly!  It would work even as a breakfast or lunch…but this week…it was dinner for my roommate and for two nights.

The recipe follows:

Roasted Vegetable “Rice” Bowl with BBQ Sauce

image1-1Serves 4

Ingredients:

  • 1 medium head of broccoli, cut into florets
  • 1 bunch fresh asparagus, ends snapped
  • 2 medium yellow squash or zucchini, sliced lengthwise
  • 1 medium red onion, peeled and sliced into 1/3-inch-thick rings
  • 1/2 teaspoon sea salt
  • black pepper, to taste


Ingredients for “Rice”:

  • 1 head cauliflower, chopped into florets (or one bag of cauliflower rice)
  • 1/3 cup basil leaves, chopped
  • 3 tablespoons balsamic vinegar
  • 1 1/2 tablespoons reduced-sodium tamari
  • sea salt, to taste
  • black pepper, to taste
Garnishes:
  • 1 cup BBQ sauce of choice
  • 1 medium avocado, pitted, peeled, and sliced

 

Directions:

**Chop head of cauliflower into florets and place in food processor. Pulse until it starts to resemble rice; set aside.

**NOTE: If you want a less-mess, no maintenance way of doing this, go to Trader Joes, Kroger, Target, or pretty much ANY grocery store these days and they have bags of already riced cauliflower in their produce section and even in the freezer section.  I do this…because food processors are a pain to clean!  So, skip the first step if you cheat and get the already riced cauliflower.

Preheat oven to 400F.

Line a large baking pan with parchment paper. Spread the veggies out over the pan, drizzle with the oil, and season with salt and pepper. Roast for 45 minutes or until veggies are tender and golden, stopping to toss at the 20-minute mark.

While the veggies are roasting, place your riced cauliflower into a pan with 1/4 cup water and cook until softened.  Place cooked cauliflower rice into a large bowl and add basil, balsamic vinegar, and tamari to a large mixing bowl.

Use a large wooden spoon to stir.

Season with sea salt and black pepper, to taste.

Once the veggies are done roasting, remove from the oven and set aside.

Scoop 1 cup of the cauliflower rice into a bowl, top with the roasted vegetables.

If your barbecue sauce is thick, whisk one tablespoon of water into it at a time until desired thinness is achieved. Drizzle over the veggies or serve in a small dish alongside them.

Garnish with the sliced avocado.

ENJOY!

~*~*~

I have SO much Master’s Hand BBQ Sauce in my fridge thanks to a bit of a Thanksgiving kerfuffle.  But, it works out in my favor, as it’s the most amazing BBQ sauce I have ever tasted…and it was magnificent on this dish.  I ended up thinning it out with 2 tablespoons of water to get more of a drizzle over the veggies.  But that is all personal preference.

If you want to get the most out of your veggies…roast them.  If you want to make them awesome…drizzle some BBQ sauce over them.

Oh yeah!

Recipe: Cauliflower Fried “Rice”

I won’t lie…I’m a carb-a-holic.  Is that really a thing?  Is that a word? Doesn’t matter.  Carbs make me happy.  Gluten-free bread, pasta, donuts, muffins, potatoes, rice…you name it…I love to eat it.

That being said, I’m doing a slight bit of overhauling to my diet this year…aiming to cut back on all those processed carbs (like…bread, pasta, donuts, muffins, etc) and try to replace them with real food…healthier choices…and something that will nourish my body more.

Before I was diagnosed with Celiac…I may have lived at the Chinese buffet at least 2 times a month.  I love Chinese food.  I always have.  But, most of it is not even an option for me these days, unless I make it.  I’m Irish…not Chinese.  My Chinese food is never as amazing as when…you know…someone who is Chinese makes it.

That being said, I’ve been craving as of late…and I finally decided to cave and give into it.  And I got out my skillet on Sunday afternoon and whipped up a healthier version of fried rice, replacing the rice with riced cauliflower.  The recipe is below:

Cauliflower Fried “Rice”

Cauliflower Fried

Cauliflower Fried “Rice”

Serves 4

Ingredients:

1 head cauliflower, chopped into florets (or one bag of cauliflower rice)
1 small yellow onion, finely chopped
½ cup frozen peas
½ cup carrots, cubed
2 eggs, beaten (if making vegan, sub in tofu or just leave out)
¼ cup low sodium tamari
1 Tbsp light brown sugar
⅛ tsp. ground ginger
Pinch red pepper flakes
2 Tbsp green onions, chopped (optional garnish)


Directions:

**Chop head of cauliflower into florets and place in food processor. Pulse until it starts to resemble rice; set aside.

**NOTE: If you want a less-mess, no maintenance way of doing this, go to Trader Joes, Kroger, Target, or pretty much ANY grocery store these days and they have bags of already riced cauliflower in their produce section and even in the freezer section.  I do this…because food processors are a pain to clean!  So, skip the first step if you cheat and get the already riced cauliflower.  At the end when you add it in with the sauce, cook it until it has softened.
 

Heat a large wok (or skillet) over medium heat and add 1/4 cup water. Add onion, peas and carrots and saute until tender, about 2 minutes. (Add more water as needed to prevent veggies from sticking).Meanwhile in a small bowl, whisk together soy sauce, brown sugar, ginger and red pepper flakes; set aside.

Slide veggie mixture to one side of the wok and add in the beaten eggs (or tofu…or skip this step if you opted to go without the protein), scrambling until cooked through and then incorporate with the veggies.

Stir in cauliflower “rice” and pour the sauce over top, mixing well. Cook for an additional 3 to 4 minutes, until cauliflower is soft and tender.

Top with green onions, serve and enjoy!

~*~*~

Simple, easy…and yes…super delicious!!  Oh…and only 220 calories per serving!  You can’t beat that, right?  Highly recommended to your Chinese food lovers if you’re looking for a healthier alternative!!  Or maybe you just want to try something new!

Either way, it’s an easy recipe with little to do but stir away!!  So…no excuses, friends.  Get rockin’ that wok!

Recipe: Cauliflower Rice Pad Thai

So, my roommate and I are making a few more dietary changes this year and so far it’s not been too hard to stick to.  I mean, there are days that are completely off the plan (Hello, Soft Pretzel Wednesday!)…but that’s okay.  This isn’t about perfection, it’s just about progress!

We are working on cutting down on added sugars and processed carbs.  This is not to say that we are never going to eat gluten-free pasta or use rice in dishes ever again.  And this is not to say that dessert is off the table.  I did, however, very proudly, get rid of the stash of chocolate in my office drawer.  I reached for those M&Ms one too many times while stressed out…so they are gone…and not coming back in.

Normally I have a pretty set meal plan going into the weekend, but for some reason, this past week got away from me and I just…didn’t get to it.  Not going to sugar-coat it.  SO…I decided to prep some different things and just attempt to make something a little bit healthier.

One of my favorite types of food (second to Indian) is Thai.  I love Thai food, and Thai food is so easy to make gluten free.  That being said…I didn’t have pad thai noodles on hand and I’m on a tight budget after my trip to California (like…it’s non-existent, to be honest)…so I only wanted to have to grocery shop for the essentials.  I needed filling, healthy meals on the fly…so I bought Trader Joes and Kroger out of their bags of riced cauliflower.

That is not an exaggeration.

And from it emerged 3 dishes made with riced cauliflower (not counting the ones I did earlier in the week, which I should put up in the blog…so if I get time, I will. I promise.  They’re delicious).  But this week…I was most excited about my take on pad thai…using…riced cauliflower instead of noodles.  This dish is SUPER easy to make…so I encourage you to do so!

Recipe: Cauliflower Rice Pad Thai

 

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Cauliflower Rice Pad Thai

Serves 4

Ingredients:

  • 1 large head of cauliflower (or one bag of cauliflower rice)
  • 2 cloves garlic, minced
  • 1/4 yellow onion, chopped
  • 12 oz bag frozen stir-fry vegetables
  • 1/4 cup lightly salted peanuts


Ingredients of the Peanut Sauce:

  • 1/4 cup creamy peanut butter
  • 1/3 cup Bragg’s Liquid Aminos or low-sodium Tamari
  • 3 tablespoon seasoned white vinegar
  • 1/2 tablespoon lime juice


Directions:

**Rice your head of cauliflower by chopping the florets roughly and adding them to your food processor.  Pulse the cauliflower until it resembles rice.  Then heat it up in the microwave for 7 minutes, stopping to stir it once halfway through.

**NOTE: If you want a less-mess, no maintenance way of doing this, go to Trader Joes, Kroger, Target, or pretty much ANY grocery store these days and they have bags of already riced cauliflower in their produce section and even in the freezer section.  I do this…because food processors are a pain to clean!  So, skip the first step if you cheat and get the already riced cauliflower.  At the end when you add it in with the sauce, cook it until it has softened.

Line a large skillet with a thin layer of water.

Add the garlic and onions tot he pan.  Cook for approximately 3 to 5 minutes, or until they begin to soften.  Add additional water, if necessary.

Add the frozen vegetables to the pan.  Cover the vegetables and cook for approximately 10 minutes, or until everything is heated through.  Once again, add additional water to keep things from sticking.

***While the vegetables are cooking, whisk the sauce together in a medium bowl.

***NOTE: If you aren’t feeling frisky, both San-J and Annie Chun make FANTASTIC peanut/pad thai sauces that are gluten free.  So…if making the sauce seems like too much work, just use the bottled stuff.

Once the vegetables are cooked through, add the cauliflower “rice” and peanut sauce to the pan.  Stir until well-combined.  If using bagged cauliflower rice, cook until cauliflower has softened, about 5 minutes.

Dish servings into bowls and garnish with peanuts.

ENJOY!

~*~*~

I wasn’t sure how I’d appreciate the change from actual pad thai noodles to using riced cauliflower, but it worked.  This dish was amazing.  And it’s dinner again tonight. And that’s always something to look forward to!

 

Recipe: BBQ Bean Chili

It’s winter.  Officially.  Although, at times, it doesn’t quite feel like winter.  Regardless, it’s the end of January, and I’m craving my warming and hearty (yet healthy) soups and stews and chilies.  I won’t lie, with recent talk at the office of the Annual Chili Cook-off (I won last year!), my mind has been on creating a new chili to cook up for the big competition.

This past weekend, while doing some recipe testing with cauliflower…I decided to do something completely different and make some chili…from scratch.

This meant on Saturday afternoon, I had dry heirloom beans soaking in water on my counter top.  When I do something…I do it right.  Now…if you don’t have the time, patience, or a clue as to how to work with dry beans…no worries, this recipe will work with canned beans as well.  Just use 2 cans of tri-blend beans and you will get similar results.

That being said…I wanted something smokey…with that true homestyle flair.  So…instead of tomato sauce…this chili got the bbq sauce treatment.  And I have some local, amazing bbq sauce on hand…lots of it in fact…so I got a little chefy and a little creative.  And the result…left the people who tried it raving.

SO…I figured I would just go ahead and share the recipe with you!

Recipe: BBQ Bean Chili


Serves 4

Ingredients:

  • 1 sweet onion, diced
  • 1 tsp minced garlic
  • 1 (4 0z) can mild chiles
  • 1 tablespoon chili powder
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cumin
  • 1/4 teaspoons cayenne pepper
  • 1 cup dry beans, soaked overnight (I used Epicurean Specialty Heirloom Bean Blend – which contains beans, peas & lentils)
  • 1 cup bbq sauce (I used Masters Hand with Integrity [Medium])


Directions:

Prep the beans.  Place beans on a sheet pan or clean towel.  Remove and discard any shriveled or broken beans and any stones or debris.  Rinse thoroughly in cold water.

Soak overnight. Rinse and place in a large pot, covered with fresh water.  Bring water to a boil for 3 minutes, reduce heat and simmer, covered, for 60-90 minutes, until beans are tender.  Reserve a cup of the cooking water.

Line a large pot with 1/4 cup water over medium heat.

Add onions, garlic, and chiles.  Sauté until soft.

Add in chili powder, oregano, cumin and cayenne; stir for 2 minutes.

Mix in the cooked beans, 1/2 cup of the reserved bean cooking liquid and the bbq sauce.  Bring to a boil, stir, reduce heat and simmer until theflavors blend and the chili thickens.  About 20-30 minutes.  I found I needed to a the rest of the bean water to get it to the texture I like…but vegetable broth would also work.

Garnish with a sliced avocado!

(Of course, you can garnish this however you like…sour cream, cilantro, grated cheese…but I love me a good, ripe avocado on top).

ENJOY!

~*~*~

LOVED this chili from the first taste.  It’s tangy, it’s got a kick to it, but it’s not overwhelming.  Not only that, it’s warming and hearty…and healthy!  How’s that for winning?

Go ahead, cook some up!!  It freezes well, but, trust me, it may not be around long enough to need to hit the freezer!

Don’t Be Afraid to Fail – Don’t Be Afraid to Fly

So…this is it!  The last long run before the big day.  This is the make or break point.  And, I’m really, really nervous about it.  Every single one of my 20 milers (the 2 prior to this one), I have gutted out…alone.  On my very own.  And while this is nothing new to me, there is something magical about running WITH people.  It just makes the miles seem a little less daunting…and even make them go by a little faster.

That being said…tomorrow…I once again am heading out without a training partner or running buddy…to do this one last long distance run before I start the taper…

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And while I can only hope this last run will look and feel this smooth and effortless, the fact of the matter is…my long runs, as of late, anything over 13 miles, have been rubbish.  And I’m not talking pace.  I run these slower than my regular race pace…I’m talking about how I feel.  Maybe it’s the heat and humidity.  Maybe it’s the fuel (which I have started to change and experiment with as…my stomach cramps the last 18 miler and 20 miler were enough to tell me to quit).  Maybe…it’s just me.  I don’t know.  But more than likely, my run tomorrow will feel more like some kind of combination of the following…

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Seriously…those have been my feels for the last few long runs.  I know some of it has to be the humidity.  For real.  At least, that’s what I keep telling myself.  It makes me feel better about feeling like crap at the end of it.  Or feeling sick…ill…and just plain…BLAH!  I mean, after my 20 miler 2 weeks ago, I almost passed out in the shower.  So…my problem is 1 of 2 things (or more)…

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OR…

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I wish I could pinpoint it for sure.  My nutrition has been on point for the most part…but I am in the process of trying new fuel for while I am running.  GU started to give me issues.  I don’t like chewing much while running…so beans were out of the question…and I tried Tailwind for awhile, but it started giving me stomach cramps.  Like…horrible stomach cramps.  Went to a running store and had Skratch recommended to me…problem is, it’s more for electrolytes than full-out fuel.  So…it’s a version of NUUN.  I tried it at the Minnesota Half Marathon and knew it wasn’t going to work for any sort of long-distance fueling.  So, I’m going to give Generation UCAN a try.  I have heard good and bad things.  Don’t worry, I have a backup fuel just in case things go horribly wrong.  We shall see.  Here’s hoping.  I have four weeks…FOUR WEEKS…to figure this all out.

I am FREAKING OUT!

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MUST. REMEMBER. TO. BREATHE.

Sort of important to the whole…running thing, yes?

I am hoping, simply, to survive the humidity out there tomorrow.  This past week had runs between 6-7 miles for 3 days of the week…wherein I ran well…really well…but when I stopped moving, I was soaked.  Seriously, it looked like I had just climbed out of a swimming pool, I was that drenched in sweat.  And I am NOT a big sweater.  Yeah…that’s pretty damn humid.  Swimming pool humid.  BLECH.

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Needless to say, physically, I rested today…I ate right…I hydrated.  Physically…I’m ready.  It’s the mental aspect that I’m struggling with more and more as my race gets closer.  I start to doubt myself and when my last few runs have been anything but stellar…well…it just gets hard to believe you can really go the distance.

Really…I just need one…ONE…really good long run.

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Tomorrow…I’m going to give it my best.  Slow…steady…and climbing.  If you see me out there on the hills…give me a wave and a word of encouragement, could you?  I might need it.

Let’s climb.  Let’s get it done.  Let’s hope it all goes according to plan.

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See you at the top!  I hope!  Ready or not (and I don’t feel ready)…the taper starts next week…so this has to happen…whether I finish it running, walking of crawling.  Hitting the hills to mimic some of my marathon course.

Embrace the suck.  Sweat it out.  Push through it.  Run. Rest. Repeat.

Be safe out there if your weather is like mine.  Hydrate and take it slow and steady.  If I can do it…you can too.

Have a great long run.  Who knows…it may go better than expected.

For the record, track and field starts up tonight…use that for motivation and inspiration!

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“Fear is gradually replaced by excitement and a simple desire to see what you can do on the day.”
-Lauren Fleshman

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