On Friday, I was quickly scrolling through the blogs I follow on WordPress and came across a blog from Clean Eating Veggie Girl, who posted this amazing recipe for a quinoa bowl, inspired by her friend Molly. I had virtually everything necessary to make this meal, save for an onion and some frozen stir-fry vegetables, which I could easily pick up at the store over the weekend and prepare this for dinner Sunday evening.
I actually spent most of my day helping my roomie’s sister paint some of her house…so grocery shopping actually didn’t get completed until much later, and it was past 6 p.m. by the time I back to my apartment to cook. Thankfully, this is a super-easy and super-fast meal to create.
1 tablespoon fresh ginger, minced (I used 1/8 teaspoon ground ginger)
1/4 medium yellow onion, chopped
16 oz bag frozen stir-fry vegetables
1/8 cup Bragg’s liquid aminos (I used San-J Gluten Free Low Sodium Tamari)
1/3 cup sweet chili sauce
Sriracha sauce, optional
2 to 3 large eggs, optional*
*Recipe is vegan without the eggs
Directions:
If you do not already have the quinoa cooked, prepare according to package directions.
Line a large skillet with a thin layer of water. Heat over medium-high heat until very hot. Once hot, lower the heat to medium and add garlic, ginger, and onions to the pan. Cook for approximately 5 minutes, adding additional water as necessary.
Add frozen stir-fry vegetables to the skillet. Cover with a lid and cook for approximately 5 minutes.
Once the vegetables are cooked through, turn the heat to low and stir in cooked quinoa.
Add liquid aminos/tamari sauce and sweet chili sauce to the skillet. Stir until well-combined. Cook an additional 3 to 5 minutes, or until your vegetable and quinoa mixture is hot.
If you are adding an egg to the bowls, cook each one to your liking during the last 3 to 5 minutes of cooking time. I poached mine, but fried or scrambled would work as well.
Scoop the vegetable and quinoa mixture into bowls and, if desired, drizzle with sriracha sauce and top with an egg.
~*~*~
This quinoa bowl is fantastic. It’s a little bit sweet and a little bit spicy. And if you love eggs, the runny yolk from a poached egg just really ties the entire meal together. I was beyond impressed. It was nice to create a healthy, protein-rich meal for dinner after such a busy day. I also appreciated how quickly the entire meal came together. Fantastic.
Product: Jac’s Bakeshop and Bistro Pumpkin Pecan Muffin – $3.50+
Many of you know by now that back in May, I signed up for this amazing delivery service that sends a box of gluten-free goodies to my doorstep. All for a very reasonable fee. The company is Cuisine Cube, and the seek out lesser-known gluten-free companies and the products that have to offer. It’s great, because I know that a lot of us hang onto the same brands and are hesitant to branch out and try something new and different. Cuisine Cube totally takes the guess work out of the equation and each month is like Christmas, opening up this box and seeing what products await you inside.
It’s my favorite delivery day.
Well, it is the end of November, and while I was away at Walt Disney World, running in the Wine & Dine Half Marathon, my cube arrived. Never fear, it was waiting for me upon my arrival home. A special box this time…all Thanksgiving themed. I loved pulling out the variety of items and tying it back to the Thanksgiving table…which now will provide plenty of options for me! However, I knew one particular product that was included inside wasn’t going to survive long around me.
Three of my favorite words: Pumpkin. Pecan. Muffin.
HELLO!!
The business that is responsible for bringing these into my life is Jac’s Bakeshop and Bistro, which is Long Island’s first certified gluten-free bakery. How about that?! And to think, I was in New York City back at the beginning of the month to run in the TCS New York City Marathon…and I didn’t even know this place existed. Trust me…this knowledge has now been filed away for my eminent return to the Big Apple. A little bit more on Jac’s Bakeshop and Bistro though…
Jac’s was opened back in 2009 by owner, Jac, who was diagnosed with Celiac disease and then, later in 2010, an egg allergy. Being a professional bakery, Jac had to now find new ways to prepare the same foods she already loved…now sans gluten. After years of trial and error, she perfected her recipes and opened up a 100% gluten-free bakeshop and bistro on Long Island. All of her products are natural, 100% whole grain, use no refined sugars (only organic sugars), are 80% organic, and, according to her Web site, 500% extraordinarily scrumptious. In addition to the items she sells in the shop itself, she also offers cooking classes. That is super cool.
In this vacuum-sealed pouch, inside the November Cuisine Cube held what looked like the biggest, most amazing pumpkin muffin I have ever seen. Literally, it fit into the palm of my hand. It was epic. And…honestly, two of my favorite ingredients are pumpkin and pecans. And in the fall, I really do want ALL THE PUMPKIN FOODS AND DRINKS. I mean…it’s that time of year. And these things are only available during certain times of the year. So when a muffin turns up…a muffin I can eat that I didn’t have to make myself and is ginormous…oh yeah…I take immediate notice.
Which is why this treat inside my Cuisine Cube has already been devoured. Obviously. I’m blogging on it, right?
It was…of course…a gym morning. I mean, what better time to indulge in things than after hitting the gym, right? Hey…I’ve been out of town…it happens. Anyway, I brought the Pumpkin Pecan Muffin to work with me and sliced into the packaging. A bit of the top layer came off the crown, but, all in all, the muffin traveled well and held up. I set it down on my plate and gave it a short warm-up in the office microwave. Then, I returned to my desk, muffin ready…and settled in with my fork to take my first bite.
Oh…wow. This muffin hit all the right notes at all the right time. The pumpkin flavor was perfect. It wasn’t too much, nor was it overly spiced. The nutty flavor came through as well, and gave the muffin a bit more texture and kept it from being “squishy-soft.” It was perfect. And I am particular about the amount of moistness in a muffin. Whatever Jac’s Bakeshop and Bistro does when they bake their muffins, they need to keep doing it. I was loving each and every bite, savoring it as much as possible. I am certain I was consuming more calories than I should, but it was perfect from the first to last bite, and when you’re enjoying a baked goodie for breakfast…just enjoy it. Let go of the calorie count for one meal. If it’s delicious, it’s worth it. I can’t tell you the nutrition information on this product as none was provided…but it was GOOD (yes…caps lock good!).
The Pumpkin Pecan Muffin from Jac’s Bakeshop and Bistro is made from almond milk, applesauce, organic evaporated cane juice, organic brown rice flour, oat flour, arrowroot, organic almond flour, organic coconut flour, golden flax meal, guar/xanthan gum, eggs, organic coconut yogurt, baking soda/powder, vanilla, pumpkin, and pecans.
Trust me…whatever amount of calories and fat may be inside this muffin, you won’t care. I don’t care. It was scrumptious!
So, yet again, my Cuisine Cube brought a product that I otherwise would never have known existed into my life. From there, I learned more about the business, and have every intention of getting over to the actual shop the next time I am in New York City (*crossing my fingers for March*). I love that this particular muffin not only engaged my taste buds, but also my curiosity. And that’s the wonderful thing about Cuisine Cube.
As for Jac’s Bakeshop and Bistro…you wowed me at first bite. And now…I only want more!
Jac’s Bakeshop and Bistro Pumpkin Pecan Muffin (unwrapped)
Lisa Harris Pantry’s Gluten Free Apple Cinnamon Quinoa Morning Sunshine Breakfast Cookie
Product: Lisa Harris Pantry’s Gluten Free Apple Cinnamon Quinoa Morning Sunshine Breakfast Cookie – $2.75+
I want to thank Cuisine Cube for one of the most epic products ever to arrive in my box. No…this is for real. Because in September, my cube included a cookie. But this cookie was not there for dessert. Nope. It was clearly the item intended for breakfast.
A cookie.
For breakfast.
Being that I am a cookie monster, this totally made my day…my week…my month…perhaps even my year!
And, after running in the New York Marathon and then the Walt Disney World Wine & Dine Half Marathon, I was running out of food in my apartment. And it was a gym morning. And grocery shopping had yet to happen. To much travel time (not time travel, LOL!). Okay, there really isn’t such a thing, but sometimes there aren’t enough hours in the day to go to work and get the much-needed grocery shopping done. And this was a morning I was at a loss as to what to have after hitting up the gym.
And then I remembered the cookie I had toted around with me to both New York City and Disney World…just in case I needed something to eat at some point. I never had to break into it on the go…but it was just the thing I needed when I returned home. Go figure.
The Lisa Harris Pantry‘s Gluten Free Apple Cinnamon Quinoa Morning Sunshine Breakfast Cookie is literally what it sounds like: a cookie intended to eat…for breakfast. I love being an adult. HA!
After getting in a good cardio session that morning, I ambled into work and was ready to settle in with something to eat before really beginning my day. This cookie was so convenient. It required no toaster oven, no microwave, and no hassles. All I had to do was open up the wrapper and enjoy. And that’s exactly what I did. The cookie was actually quite large, about the size of a small mason jar lid. And it’s thick too – a perfect drop cookie. I could see the bits of diced apples and the flecks of cinnamon throughout the entire cookie. It looked like a great balance. I also expected these cookies to be hard. But, while they had a crispy-ish outer edge, the center was soft and chewy and amazing. For real. It was, however, very sweet…due in part to the apples, apple flavoring, and the agave. So, I almost wish I had something savory to pair with it because it was borderline almost too sweet. But, it is, after all, a cookie. I thought the flavor was amazing though. I loved seeing the ingredients in the cookie. And I loved the boost of protein that came from the quinoa. As we know, I am always watching my protein intake due to my dietary needs (gluten-free/lactose free/vegetarian). And being so active…protein is a vital part of my diet. So, that was a huge win with me. I loved the texture. It wasn’t dry at all. Had the sweetness been tampered down even slightly, I think it would have been the new breakfast of champions. That being said, I would love to try the other flavor of breakfast cookies that are offered by Lisa Harris Pantry. Because, every day should start with “dessert first.”
So, let’s talk about the ingredients that go into the Lisa Harris Pantry’s Gluten Free Apple Cinnamon Quinoa Morning Sunshine Breakfast Cookie. This flavor cookie is made from organic rice flour, tapioca flour, cornstarch, quinoa flour, gluten free rolled oats, agave, egg whites, organic diced apples, lecithin, non gmo canola oil, milled flax seed, xantham gum, cinnamon, natural apple flavoring (whole foods compliant), salt. All ingredients are non-GMO. And this particular cookie is dairy-free, nut-free, gluten-free, high in fiber, high in protein, and low in sugar. YES…a cookie that is low in sugar.
While on that subject, let’s go ahead and tackle that all-important nutrition information, yes? A serving of Lisa Harris Pantry’s Gluten Free Apple Cinnamon Quinoa Morning Sunshine Breakfast Cookie is one entire cookie. And trust me…these thick and moist cookies are definitely filling. One cookie will give you 245 calories and 8 grams of fat. They are cholesterol free. Each cookie has 69 mg sodium and 11 grams of sugar. In addition, you will be getting filled up with 3 grams of fiber and 6 grams of protein! These are definitely hunger satisfying, naturally energizing and perfect for any time of the day, not just breakfast. But the slow-release carbohydrates will definitely keep you going for hours without even the slightest bit of hunger.
I didn’t believe for a moment that a cookie could fill me up, particularly on a gym morning when I tend to be ravenous. But it did. If it weren’t for the sweetness, I think this cookie would be the perfect way to start the day. I mean, who doesn’t like dessert for breakfast? I definitely want to check out the other gluten-free options (not all of the products at Lisa Harris Pantry are gluten free) now. And without Cuisine Cube, I never would have even know these existed!
Another great product brought into my life thanks to Cuisine Cube!
Lisa Harris Pantry’s Gluten Free Apple Cinnamon Quinoa Morning Sunshine Breakfast Cookie
Product: Jovial Gluten Free Brown Rice Tagliatelle – $5.49+
Sometimes I get big ideas and then wait awhile to actually try them out. When I first spotted the words “traditional egg pasta” on a box of gluten-free tagliatelle from Jovial…I thought immediately of soup.
What?
You don’t immediately think soup?
The reason I thought of soup was, as I was growing up, my mom would make a homemade Chicken Noodle Soup, which required an egg noodle in the recipe. So…this immediately sparked that in my memory. So, I told myself that I could easily make my mom’s recipe…but make it vegetarian. After all, I had one last package of Beyond Meat “Chicken” in the freezer, and for some reason, I think I was mentally saving it to make soup. So…the perfect opportunity presented itself for sure. The only big change was I didn’t make the stock myself. I couldn’t. I wasn’t using real chicken. So, instead…I picked up a couple of the Imagine Vegetarian No Chicken Broth and adjusted the recipe from there.
It worked out brilliantly in the end.
But…that’s not what I’m here to talk about. I am here to discuss the use of the Jovial Gluten Free Brown Rice Tagliatelle. The pasta is actually the last thing that gets added to the soup. Not only does this help to thicken the broth a little bit, but it also brings a heartiness to the dish. I love a good, comforting bowl of soup. And as we were in the low teens temperature-wise last week…this was the ideal food to have on hand. And my roomie and I ate it…three days in a row.
Jovial Gluten Free Brown Rice Tagliatelle (uncooked)
Jovial Gluten Free Brown Rice Tagliatelle was the ideal and perfect noodle for this soup. It is a thin, but longer noodle. Sort of like fettuccine, but different. Did you follow that? HA! It cooked perfectly in the broth with my not-chicken “meat” and my carrots. These noodles absorbed the flavors of the broth and the items cooking in it. And, for the first time, the fake chicken didn’t taste…fake. That was more the broth than the noodle…but that’s an observation I thought I should share. Anyway…Jovial actually managed to make a brown rice noodle that didn’t turn gummy and didn’t fall apart when it cooked. I loved how these noodles held their shape and were so prominent throughout the soup. What’s the point of having a “chicken” noodle soup if the noodles don’t hold up? They really did bring the dish up to where it needed to be. And, even on a reheat, they were perfect. Three days in a row…noodle perfection.
I was beyond impressed. I would purchase these again in a heartbeat to use in other dishes, including pasta dishes with a simple sauce. They went above and beyond my expectations.
Let’s discuss the ingredients that go into Jovial’s Gluten Free Brown Rice Pasta, shall we? These shelf-stable noodles are made from organic brown rice flour and organic eggs. Yes…they really are made from only two ingredients. In addition to being gluten-free, these noodles are also free of casein, tree nuts and peanuts. These are also certified kosher.
As for nutritional information, as far as pasta goes, this is right in line with even the regular stuff. A serving of Jovial Gluten Free Brown Rice Tagliatelle is 2 ounces of pasta. There are 4 servings in the package. A serving will deliver 210 calories and 3 grams of fat. One serving will also provide you with 40 mg cholesterol, 15 mg sodium, and no sugar at all! You will also be taking in 2 grams of fiber and 5 grams of protein. So, yes…these will make you feel full. Trust me. I made vegan grilled cheese sandwiches to eat with them and I was stuffed at the end of my bowl of soup and sandwich.
Another win for Jovial in the gluten-free pasta. Seriously continuing to fall in love with this brand when it comes to my pastas. Great noodles that are easy to cook and use…and don’t fall apart like some other brown rice pastas. That is definitely a win!
Gluten Free and Vegan “Chicken” Noodle Soup made with Jovial Gluten Free Brown Rice Tagliatelle
Looking for a good tortilla alternative? Hey…sometimes we are. I know I’m usually searching for some sort of wrap that I can use…in some fashion. And I managed to find a few options in other areas of the country…but never really in my state or region. One product that I have seen, but haven’t gotten the nerve to try are The Pure Wraps. I spotted these at a few of my local natural food stores on end caps and the like…but I just haven’t managed to talk myself into getting them.
Enter my monthly delivery from Cuisine Cube! If I haven’t gotten you curious enough to sign up for a month of this delivery…then you aren’t human. Seriously, click on the link above and check them out. It is affordable and you really do get some interesting and otherwise unknown products each month delivered right to your door. All gluten-free. How’s that for amazing?
So, in only my second cube to arrive, back in June, one of the products included were The Pure Wraps from Improveat. Hmmm…now I didn’t have to talk myself into purchasing them. I now had them within my clutches. Thanks Cuisine Cube! Anyway, I tucked these away in my hall pantry, and sort of had the fact that they were there lingering in my mind for awhile. I just needed a good reason to get them out and try them.
Filling form y quesadillas: The Pioneer Woman’s Butternut Squash & Kale
That moment presented itself in the week following my trip to Walt Disney World to run the Disney Wine & Dine Half Marathon. My roommate and I are getting back on track with our clean eating and I still happened to have a butternut squash from my bin a couple weeks before. I purchased some organic kale and whipped up a recipe from The Pioneer Woman for her Butternut Squash and Kale. She had a link using it as a stuffing for quesadillas. And I thought…well…I do have those Pure Wraps in my pantry. I wasn’t sure how well it would work, but I figured…it was at least worth a try.
So, that evening, I managed to properly cut a butternut squash without almost losing a finger and without much problem. I cooked up the delicious squash and kale mixture and then it was time for the quesadilla part. I retrieved the packet of Improveat’s The Pure Wraps and opened it up.
Improveat’s The Pure Wraps (raw)
What I pulled out were squares of what almost looked like thin paper. I was now wondering how these would work with the whole “drop in some butter to crisp up the outside” method for the quesadillas. I figured there wasn’t much to lose, so, into the pan one went. It took a moment to begin to brown, but it did…so I flipped it. These didn’t exactly crisp up right away, so when I went to do the other one, I set the first on a paper towel. That’s when it began to crisp up. Maybe it would work. Maybe not. If not, just wrap it around the filling and eat it like…shawarma or something.
But…it did work. In fact, I was pleasantly surprised when the wraps charred up and did become solid enough to hold the amazing filling I prepared simply with local squash and organic kale…and a little bit of seasoning. Mmmm. So, there it was…dinner. It wasn’t a normal looking quesadilla,but it wasn’t made with your typical ingredients. So…I cut them in half…and they crumbled slightly, but it worked. Dinner was served.
I was actually so happy with the way Improveat’s The Pure Wraps tasted. Considering they are made from only three ingredients, and not a typical tortilla, I wasn’t sure how well this would work. But they worked perfectly. And it was a different take on how to eat them. Next time, and there will be a next time, I think I will leave them in their natural state. But, even with the attempt at crisping them up, I still got the bit of sweetness from the coconut these wraps are made from. And this really paired well with the earthy and spicy flavors of the squash and kale that I placed inside. I was beyond satisfied with these wraps and honestly will be heading out to the store for more. I’m excited about them. I fell in love with them. And, they fall right into the clean eating regimen that my roomie and I are trying to get back on.
So, what exactly are Improveat’s The Pure Wraps made from? Simple. Each wrap is made from only three ingredients: young coconut, coconut water, and Himalayan sea salt. Boom. That’s it. You can’t get more pure than that! The entire purpose of these wraps being created by Improveat (based out of Atlanta, Georgia) was to have a healthy bread/tortilla substitute that was highly nutritious, free of major food allergens (including gluten!) and convenient for today’s busy lifestyle. It took over two years of research and testing to come up with the right product, realizing the vision of the creators without sacrificing their high standards. Talk about a labor of love…and one that really paid off. These wraps are gluten-free, raw, alkalline, corn-free, soy-free, dairy-free and egg-free.
As far as nutritional information goes, Improveat’s The Pure Wraps come in a package containing four wraps. A serving size is one of these wraps. One wrap will serve up 60 calories and 2.5 grams of fat. They are cholesterol free. You will be consuming 240 mg sodium and less than 1 gram of sugar. Don’t you love that. These wraps won’t make you feel bloated or stuffed either. Each one contains less than 1 gram of fiber and they have no natural protein. Thanks to the coconut that goes into each one, you also get a bonus of 120 mg potassium. Gotta love that.
And you will love these wraps. Honestly. I can’t wait to try them again, and this time just use them in the simple manner they are prepared. Just fill, roll and enjoy. But, on a whole, these were very good the way I prepared them too. They held up to even cooking, which I wasn’t sure how that would work but it did.
So, once again, Cuisine Cube, you have made a believer out of me. Thank you for giving me the opportunity to try a product that I had been too nervous to try before. Stepping out of your comfort zone when it comes to food is important, and this made it easy to do so.
Gluten-Free Butternut Squash and Kale Quesadillas made with Improveat’s The Pure Wraps
I totally broke tradition. I did. I was in New York City to run the TCS New York City Marathon…and so far I had managed really amazing gluten-free pizza the night before the race. Normally, after I race, my friends and I go to a pub to celebrate the occasion.
Not. This. Time.
But, it was of my own doing that we ended up in Harlem just after 6 p.m. on Sunday evening.
How?
Well…since we were going to be in New York City, I thought it might be fun to check out a restaurant that belongs to one of my favorite chefs of all time.
The venue: Red Rooster.
The chef: Marcus Samuelsson.
After all, we were celebrating my finish at the marathon earlier that afternoon. Why not make it special. So, yeah…I broke tradition and decided to forgo the pub for something…a little different. And I have never made a better decision in my life.
Prior to heading to New York City, I had told Cathy that I really wanted to go into Harlem and eat at Red Rooster. She knows how much I adore Marcus Samuelsson. And, honestly, we’re both foodies…she was right there with me. So, she went ahead and called the restaurant and talked to them about reservations on marathon eve. She mentioned that I was a gluten-free vegetarian and they said that food for me would not be an issue. With that done, Cathy set up a reservation for 6 p.m., giving me plenty of time to run, shower, walk around, come back and change, and get there with my group of friends. We had reservations for 4 people…me, Cathy, Heather, and my good friend Marisa.
So, that night, I dressed up in this elegant vintage dress…but kept on my recovery compression socks (and wore them with my heels, HA!), and my three friends and I went down to the subway and hopped the train to Harlem. We emerged steps away from Red Rooster. Literally.
And about 10 minutes late. Whoops. But…we got there…before they handed our table away.
We were seated near the kitchen, which was fantastic for me because I could see the people bustling around in there, working hard at the various stations. I loved the feel of Red Rooster…very chic casual. A fun, vibrant, laid back, but classic vibe. It was the kind of place I would want to return to and bring everyone I know…at least once. Totally my style.
Our server, Ryan, came over to greet us. He said that if we had any questions regarding the menu to let him know. I mentioned that I was a gluten-free vegetarian, and he said that wouldn’t be a problem. In fact, he would go and talk to the chef and see what they could do for me. I thanked him and we all studied the different menu options. At one point, I know Cathy was trying to convince Marisa to try the soup with tripe in it, but that wasn’t happening.
Ryan returned, and said that he mentioned that I had run the TCS New York City Marathon and was a gluten-free vegetarian, to which he said the chef would like to create a dish for me. I was thrilled and thanked him for checking.
Glasses of Brotherhood Riesling
With that said, Cathy took one matter into her own hands. We were, after all, celebrating. So, she ordered a bottle of wine for the table. We went with a sweet wine (Heather prefers dry…but she was a good sport), opting for a local Riesling – the 2013 Brotherhood from Washingtonville, New York ($48.00).
We were ready to order, it seemed. Ryan already had mine. He said the chef was going to do up a Vegetable Plate ($21.00) for me. So, I was excited to see what would emerge from the kitchen. Cathy went with Marcus Samuelsson’s signature dish – Helga’s Meatballs, which are served with lingonberries, braised green cabbage, and buttermilk mashed potatoes ($23.00). Heather ordered the Triple-Double Burger, which is served with bacon, jarlesburg, and rooster sauce ($19.00). Marisa did a little picking and choosing, and went with the Upstate Farms Squash Soup, which includes yogurt, honeycrisp apples, and lentils ($12.00) with a side of the Cornbread ($4.00). And, because they sounded good…Heather and I split a side of the Hearth Roasted Brussels Sprouts ($8.00).
Red Rooster Entrees: Helga’s Meatballs, Upstate Farms Squash Soup, and Triple-Double Burger
Ryan went to put or order in and we all got down to talking about New York, about work, about life, about the race, about food, about events…whatever we wanted to talk about. We were in no rush and the restaurant was not rushing us. I loved being able to just drink in the atmosphere.
Just before the food arrived, Ryan returned with our Riesling bottle, pouring a little bit into Cathy’s glass. Cathy lifted the glass and took a sip. And it was love at first taste for her. So he poured some in each of our glasses, and I made sure to keep drinking my water too. No dehydration here.
And then…our entrees arrived, each one settled down in front of us carefully.
The plates…were gorgeous!
Chef Creation: Vegetable Plate – Curried Black Eyed Peas, Charred Broccolini, Berbere Carrots and Parsnips, and Roasted Brussels Sprouts
The chef created a fantastic dish for me. In a bowl on my left was Curried Black Eyed Peas. And on the platter beside it…Charred Broccolini, Berbere Carrots and Parsnips, and Roasted Brussels Sprouts. Oh…I will note, these Brussels Sprouts tasted different than the side that Heather and I were splitting. It was chef magic. And it was a beautiful and gorgeous plate. One that I looked forward to eating.
Let’s start with the Curried Black Eyed Peas. Just…WOW. WOW! So much flavor. Lots going on. And yet…simple. I like to traditionally have black eyed peas on New Years Day…and this is how I would want them this year. For real. Just this incredible depth of flavor with the curry spices. Not hot…just simply bringing out more of the peas themselves. One of the best dishes involving peas of any sort I have ever had in my life. And, trust me, I’ve eaten plenty.
The vegetables that the chef prepared were a delicious and filling treat for me. The broccolini was gorgeously cooked and vibrant green. It had the right amount of crisp to it, yet, still soft and easy to bite through. I love broccolini, and this was just as it should be…simple and delicious. The Brussels Sprouts were roasted to perfection, giving that outer layer some depth of flavor, yet keeping the vegetable itself soft on the inside. Fork tender perfection.
My favorite thing, however, on that plate was the Berbere Carrots and Parsnips. HOLY COW! This side is exactly why I rushed out to a spice store in order to purchase berbere. This spice is awesome. It has this great flavor to it, followed with a little bit of heat at the end. It paired beautifully with this root vegetables. In fact, these were what I saved for my last bite. Completely in love with a plate of vegetables. How amazing! My compliments to the marathoning chef. My meal was sheer perfection.
Red Rooster’s Hearth Roasted Brussels Sprouts
And I know you’re wondering about the Hearth Roasted Brussels Sprouts that Heather and I split, right? Of course you are! These were different from the ones that were on my plate. These sprouts had this amazing char to them, but also hit up with a bit of a lemon or citrus flavor. Sprinkled on top were macadamia nuts. It was a combination that I hadn’t had before with Brussels sprouts…and I liked it.
But, wait…there is more!
Because when we celebrate we get dessert too! We were handed the menus so we could peruse the options. Ryan was taking care of another party at that moment, so I asked the new server about gluten-free options. She highly recommended The Green Apple Viking Delight ($11.00). I was game. Heather actually ended up doing that too. Leave it to the Scandinavian Minnesotans to order something with the word “viking” in it. HA! Cathy knew she wanted to have cheesecake in New York City, so her choice was the obvious one…Vanilla Cheesecake, served with yogurt, a granola crumble and pomegranate sorbet ($11.00). Marisa went for the signature dessert of the restaurant, the Red Rooster Doughnuts, which are filled with sweet potato and coated in cinnamon and sugar ($12.00). It came with an icing to dip them in as well.
Red Rooster’s Vanilla Cheesecake and Red Rooster Doughnuts
Red Rooster’s Green Apple Viking Delight
Desserts arrived shortly after and…yeah…we were quite happy with our choices. I thought The Green Apple Viking Delight was like a cold crème brûlée. It was a green apple sorbet set on top of a white chocolate fennel cream. On the side was chopped apple and fennel. And a little tuile was set on top, giving it a little crunch and texture. I was totally in love with the flavors, even though I wasn’t completely certain, at first, that they would work. They complimented each other perfectly and each bite was a burst of sweetness, with a bit of richness from the white chocolate. Divine.
Cathy loved her cheesecake (it looked deconstructed…so cool!) and Marisa was more than pleased with the doughnuts. Needless to say…we are girls. Desserts are awesome. But these…these took awesome up to the next level. Which I guess is phenomenal. Or, in the culinary world, a sweet note to end the night on.
We left the restaurant completely satisfied with the meal. The ambiance of Red Rooster was like no other restaurant that I have been in to date. A live jazz band had started to play during our desserts and we really just took a moment to not only savor the food, but savor the experience as well.
I have been a Marcus Samuelsson fan for years…being able to eat at his restaurant was a dream come true. Having a dish created for me, and having a careful and very caring staff made it unforgettable. I was congratulated so many times on finishing the marathon. It was an amazing day, but that night really just sealed it as one of the best days of my life. Good race…good friends…good food…good times.
Okay…here’s the awful truth. The moment I pulled this box down from my pantry this morning and looked at the cover I said a silent prayer. Seriously. I had to. I was really concerned that, sort of like the last flaky cereal I ate (sorry Freedom Foods…I love you but…NO!), these would taste like cardboard. There is nothing worse, especially in this day and age, than getting a gluten-free product and having it taste like…a box. It just shouldn’t happen.
So, with much trepidation, I opened up the box and scooped out a serving of the cereal. I snagged a couple of the flakes…just ready to get angry at myself for risking my morning cereal tradition with a new flavor, despite being made by a company I trust. It didn’t work out for me with Freedom Foods (and I love all the other stuff I tried of theirs…just not that one cereal!)…so I begin to doubt ALL the brand names now.
This…is the life of a Celiac…who is still taking risks and trying new stuff. I mean, hey, I can’t just stick with the classics. Well, I could, but what fun would that be.
Nature’s Path has an entire line of organic cereals and a good number of them are gluten-free. I’ve treated myself to many of their Envirokidz cereals in the past, as well as these “adult” cereals…you know…the ones with actual flakes from ancient grains and no cute animals on the box. I guess sometimes I do need to act my age. HA! Anyway…this was one of the ones that was on sale when I was out shopping for cereal…and it intrigued me at the time. The sale price, I guess…more than anything. I am a girl on a tight budget…sometimes I see gluten-free and a sale sticker and that’s what goes in my shopping basket.
The Mesa Sunrise Flakes cereal is a naturally sweetened ceral of crunchy, golden flakes that are made from a blend of Indian corn, flax, and amaranth. Completely gluten-free. They look like speckled corn flakes, honestly. And, perhaps, that’s exactly what they are. But…upon first appearance I had that initial thought:
“Oh…these are going to taste like cardboard…and for the next week…I’ll have to choke them down.”
So, those couple of flakes I snagged from the serving I dished up in my cereal bowl were the primary test. And…
They were not just good, but really good.
First of all, the texture is great. You get this perfect crunch with each bite…so you feel like you’re eating something substantial that won’t go soggy in 30 seconds once you top off your cereal with almond milk…or whatever you like to put on your cereal. That was a huge plus. But the most surprising thing was the flavor. I thought these would be bland and dry, but they weren’t. In fact, they had this nice touch of sweetness to them, the result of sweet corn and the addition of evaporated cane juice, I’m sure. But it had this great flavor and I could tell that it would stick with me after I ate it…unlike most gluten-free cereals, which tend to be laden with sugar and less protein and fiber. I burn through those. This actually felt substantial. And healthy. And good! And being made from some great whole grains does help make this a well rounded and delicious breakfast.
Let’s talk about these ingredients for a moment, shall we? The Nature’s Path Mesa Sunrise Flakes are made with organic corn meal, organic yellow corn flower, organic evaporated cane juice, organic flax, organic buckwheat flour, organic quinoa, organic amaranth, sea salt, and tocopherols (natural vitamin E). These flakes are gluten-free and cholesterol free.
As far as nutrition goes, the Nature’s Path Organic Mesa Sunrise Flakes are a great way to start your day. Very healthy. A serving size is 3/4 cup. In this serving, you will be taking in 120 calories and only 1 gram of fat. This serving provides you with 125 mg sodium and only 4 grams of sugar. And you will be consuming 3 grams of filling fiber and 3 grams of protein. It’s a substantial and hearty cereal that is low in sugar (LOVE that!) and healthy thanks to being made from whole grains. I am in love with this cereal.
Nature’s Path has become a reliable and easy-to-find brand when I’m searching for some gluten-free options. Every cereal I have tried, both in their grown-up line and their Envirokidz line, have been outstanding. No wonder this company is thriving. If you need a healthy breakfast, I highly recommend trying the Nature’s Path Organic Mesa Sunrise Flakes. Great cereal and a great way to start your day!
Restaurant: The Liffey Irish Pub, St. Paul, Minnesota
I finished. I ran. I walked. I crossed the finish line of the Medtronic Twin Cities Marathon. And after all the hullabaloo at the finish line…the gathering of essentials like finisher’s medal, finisher’s shirt, banana, water, photos, chocolate milk, salty snacks, and so on…I met up with my adoring public…Heather and Cathy. They were at the designated spot at the runner reunion area. And the night before we had made noises of checking out a pub after my run.
It has sort of become a thing…we either do a pub or Mexican food after I run a marathon.
You don’t mess with a thing.
Bad things happen when you mess with…a thing.
So, it just so happened that a great Irish pub in St. Paul, called The Liffey Irish Pub, wasn’t but a couple of blocks away from the finish area. While I was getting some compressions socks on and a different pair of shoes, Heather called ahead to see what the wait would be like. It turned out we were in between the rushes. So, after I stretched for a moment, we decided to pack up and make the hike to the pub. It was a slow hike…my foot, my ankle, my legs were killing me. I had never felt like this after a marathon…but I’d been injured (still was) and couldn’t train. It sucked, but my friends were more than willing to work with me.
Our good friend, Paul, whom we met through the big U2 summer of concert madness a couple years ago, met us there. He had been one of the group at Mile 17 and had said he could join us for lunch. I stepped inside and immediately was given a hug. We were immediately seated by the hostess, but before hitting up the table, Cathy and I ducked into the bathroom so I could get out of my running clothes and into something more comfortable (yoga pants and a t-shirt!). We found the table where Paul and Heather were seated and I started looking at the menu.
Usually it takes me awhile to be hungry, but at this point, I was hungry. Amazingly enough. And, also a plus, we knew from the Internet search, that The Liffey had a gluten-free menu. And when our drink orders were taken (water for starters and then Heather and Paul got drinks with their food), we were given the opportunity to think about what to eat. Easy here. For the non-vegetarian and gluten-free (my dining compatriots), it seemed that Fish and Chips (Heather & Paul got the North Atlantic Cod – $14.00; Cathy got the Canadian Walleye – $15.00) was the pub grub of choice (naturally!). For me…the Quinoa Salad ($9.75) sounded like the meal of choice. Ideal for recovery too!
Orders in…and we started talking about everything we had been up to…and U2 stuff…and all that jazz. In fact, we were so busy talking that it took us a moment to realize that the tray that came in a little later had our food on it! I think we were all ready to eat. Paul actually got his fish and chips with a Guinness and Heather got hers with a delicious Strongbow cider. Mmmm. I was feeling dehydrated so it was water only for me with my meal…this time.
The Liffey Irish Pub’s Quinoa Salad
The Quinoa Salad was a fantastic bed of spinach that contained quinoa, roasted sweet potatoes, broccoli, bell peppers, capers, basil, and avocado. All these amazing vegetables and grains were tossed with a fantastic, and highly delicious lime vinaigrette. The quinoa and spinach were great protein for after the run. And I loved the flavor. I didn’t actually expect the sweet potatoes to be cold, but didn’t mind it in this salad. While I’m not a huge fan of capers, the salty and vinagery flavor complimented the lime vinaigrette and the earthy vegetables in the salad. I enjoyed this salad down to the last bite. Amazing. And it takes a lot to amaze me when it comes to salad. This one hit all the right notes…and was like no other salad I’ve had before.
I like different.
I also like being able to enjoy a dessert when I go out to eat. And there happened to be a few that I could indulge in here at The Liffey Irish Pub. Oh, St. Paul…you’re winning me over with this gem of an Irish pub. A fruit cup was an option. Or the local Izzy’s Ice Cream (flavors unknown). But the one that interested me was the gluten-free version of their S’more Pot du Crème. We asked for four spoons.
The Gluten Free S’more ($5.50) was a rich chocolate custard with Izzy’s Vanilla Bean ice cream. All of this was topped off with a fantastic marshmallow fluff brûlée. It sounded beyond delicious. And when it came out…all four of us dove in. Seriously. Four spoons dipped into the toasted marshmallow top, through that layer of vanilla ice cream and touching that decadent chocolate custard.
BEST. DESSERT. EVER.
We licked that bowl clean. While I was glad there were four of us going after this dessert, I probably could have eaten the entire thing by myself without feeling any regrets. It was so good. The rich custard with the cold ice cream and the warm, fluffy nature of the fluff was the perfect combination. It felt like I was eating a delicious s’more at a campfire. But better. This was just…the best campground treat elevated to restaurant quality. High class. Amazing. I was wishing for one more bite once we polished it off.
It was unanimous, really.
BEST. DESSERT. EVER.
Should I say it again?
BEST. DESSERT. EVER.
I was way beyond satisfied when I shuffled out of their with my friends. We each said our goodbyes and went our separate ways. Paul one way, Heather to take us to our car and then meet up with us at my grandpa’s house so I could shower and then we could keep me moving by walking the Mall of America.
Where I bought a fantastic dress…
But, that’s of no consequence. What is, however, is the fact that, without hesitation, without any doubt, I would eagerly return to eat at The Liffey, in St. Paul, Minnesota, whenever I happened to be in the area. Forget any other pubs that might be more convenient to where I am in Minneapolis. This one blew me away. And, I of course would have to get another taste of the…BEST. DESSERT. EVER.
Yep…I’ll be back. Count on it!
The Liffey’s Gluten-Free S’more (aka: BEST. DESSERT. EVER.)
Twas the day before I left for vacation and I still had a lot…and I mean a lot of fresh produce left from my bin. Sometimes I think I should cancel it the week I go out of town, but never really want to. After all, I love my local and organic fresh produce being delivered to me and I hate these weeks I get back from a trip and have nothing in my fridge resembling a fresh fruit or vegetable. I had to do something with the plethora of produce that remained…and I wasn’t exactly sure what I could manage.
All hail the Happy Herbivore. In the cookbook, Happy Herbivore Light & Lean, which, for those of you keeping track, is the same book I got the Garden Vegetable Chili recipe from, I found an amazing recipe for Irish Stew. Yes…vegetarian Irish Stew. Her recipe was not gluten-free…but I made a couple of adjustments…and added a more nontraditional ingredient (to use it from my crisper drawer before leaving, naturally) to make the recipe work for me. Honestly…it is delicious. And so easy to prepare. Like any stew, chili, or soup…just let it simmer and let all those flavors soak in. That’s what it’s all about.
2 portobello mushrooms (I used 16 ounces of crimini mushrooms)
2 cups No-Beef Broth (I used 2 cups organic vegetable broth)
1 onion, diced
4 garlic cloves, minced
4 thyme twigs, fresh, de-stemmed, or 1-2 tsp dried thyme
2 large carrots, peeled and chopped
2 celery stalk, sliced
2 medium white potatoes, diced
1 cup Guinness stout (I used Redbridge Gluten Free Bear)
2 tablespoons tomato paste
1 tablespoon Dijon mustard
2-3 bay leaves
1-2 tablespoons Vegan Worcestershire Sauce (I used gluten free low sodium tamari)
**(In addition, I added 2 leeks to this stew…as I had them in my crisper…and why the hell not?)**
Directions:
Remove stems from portobello mushrooms and discard. Cut the mushroom caps into strips and set aside.
Line a large pot with 1 cup of no-beef broth. Saute onion and garlic over high heat until onions are translucent, about a minute or two.
Add thyme, carrots, celery, potatoes, stout, and tomato paste, and stir.
Bring to a boil, cover, reduce heat to low, and continue to cook for about 10 minutes.
Add mushrooms on top, along with Dijon, bay leaves, 1 tablespoon Worcestershire sauce, and remaining broth. Bring to a boil again, cover and simmer for at least 30 minutes, stirring every so often.
Continue to cook until mushrooms and potatoes are very soft – past fork-tender.
Taste, adding more Worcestershire sauce if desired.
Add a generous amount of black pepper and salt if desired.
Remove bay leaves and serve.
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This is definitely a healthy and hearty stew. It has that great ‘stick-to-your-ribs’ feel to it, yet is completely plant based. Gotta love that. And I thought my addition of the leeks actually worked quite well. As I had to use a beer instead of a stout, the flavor is a bit more mild, but this has Ireland written all over it. A little nontraditional…but very good.
I froze a few servings of it and this thaws out and reheats beautifully. Trust me. You’ll love this! Especially as we enter the perfect time for soups!! And with just over 115 calories per 1-3/4 cup serving…you won’t feel guilting indulging in this stew either. I can’t wait to try out more of the Happy Herbivore dishes!
I have a lot of vegetables in my crisper drawer. Like…a lot. A whole lot. Because…I get a CSA bin loaded up each Friday and sometimes I get through them, and other times…I don’t. Well, last week with all the birthday insanity…I barely got through them. It wasn’t without trying. I just…had so much going on and a few dinners had to be really quick and simple and…not cooked from my fresh and delicious vegetables. Hey…I did make an amazing salad though with a whole lot of them.
But, I digress.
With a trip coming up next week, I am determined to use up much of what is now in my crisper drawer. I also had a new gluten-free and dairy-free recipe for cornbread that I really, really, really wanted to get working on…so…I thought…
CHILI!!
Now, I have a TON of recipes for vegetarian chili…but I wanted one that I could use simply what I had in my kitchen. And, it just so happened to exist in my Happy Herbivore Light & Lean cookbook. Only thing I needed was…beans! Simple enough, I was grocery shopping today anyway. So…clocking in at 153 calories and 1 gram of fat, I give you…
Recipe: The Happy Herbivore’s Garden Chili
The Happy Herbivore’s Garden Chili
Servings: 2-3 (but I made 6 servings out of it) Time: Prep 15 minutes; Cook 25 minutes
Ingredients:
2 cups vegetable broth, divided
1 onion, diced
4 garlic cloves, minced
1 green bell pepper, seeded and diced
1 (15 ounce) can diced tomatoes (undrained) (I used fire-roasted low sodium diced tomatoes)
1 cup sliced mushrooms
2 celery stalks, sliced
2 carrots, peeled and diced
1/4 cup tomato paste2 tablespoons chili powder
2 tablespoon Vegan Worcestershire Sauce (I used gluten-free liquid smoke instead!)
1/2 teaspoon ground cumin
1 tablespoon yellow mustard
1 (15 ounce) can pinto or kidney beans, drained and rinsed (I used organic chili beans)
Directions:
Line a large pot with a thin layer of broth, and sauté onion and garlic over high heat until onion is translucent, about a minute.
Add the bell pepper, tomatoes with juice, mushrooms, celery, carrots, tomato paste, remaining broth, spices, and condiments. Stir, cover, and bring to a boil. Once boiling, reduce to low and simmer until the vegetables are fork-tender, about 10 minutes. Add water or tomato sauce to make it more chili-like if necessary. Add beans and serve.
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Okay…confession…I totally missed the part where it said to cover the pot. HAHA! No wonder it took a little bit of time to get those vegetables fork-tender. My total bad! But, it still worked. And what emerged was a fantastic spicy (but not too spicy…because the roomie didn’t even comment that her sinuses were running!) chili that celebrates vegetables. Most vegetarian chilies seem to put so much emphasis on beans that this was, indeed, a nice change. And serving this up with a couple slices of gluten-free and dairy-free cornbread made for one great, perfect fall meal.
The Celiathlete 