Entree – Page 35 – The Celiathlete

May 1, 2013

Bakery on Main goes Traditional and then gives a fun spin to their gluten-free oatmeal

I have to admit…when I saw the news coming out of Expo West from Bakery On Main, touting two brand new oatmeal flavors. Two very delicious brand new oatmeal flavors. In fact, the flavors just happened to be two of my most favorite treats in the world…which I usually only get if I make them, due to being gluten-free. What might these new flavors be?

Carrot Cake and Blueberry Scone.

Go ahead and read those again. Your eyes are not deceiving you.

Now, back when I was first getting used to my gluten-free diet, I was looking for something I could eat at work that wouldn’t cost me an arm and a leg and would be quick and easy to make…as well as eat at my desk. The answer: gluten-free oatmeal.

I tried numerous brands, but absolutely fell in love with Bakery On Main. Nothing has come close to the flavor profiles that they weave into their oatmeal. It took a lot of gluten-free oatmeal sampling…but I have become dedicated to this particular company when it comes to oatmeal. It is the best out on the market, and I will forever say that. I should know…I eat it every day for lunch.

Yep. Every. Single. Day.

It makes the anticipation leading into lunch even greater…knowing that I’ll soon have a piping hot bowl of oatmeal to eat and enjoy…and savor. Because I love to savor this oatmeal.

Well, soon after Expo West, I was sent sleeves of each flavor oatmeal they try. I have been eating, enjoying, and growing even more in love with their Strawberry Shortcake, their Apple Pie, and their Maple Multigrain Muffin (which since that post, I have eaten more and more of, and love just as much as the others. Honestly…I should do a blog redux on that flavor. It has earned my respect and the respect of my oatmeal-craving palate). Already I knew their oatmeal was epic. But…there were three flavors I had yet to try. And now…they were in my possession.

Product: Bakery On Main Gluten-Free Traditional Flavor Instant Oatmeal – $5.99+

The first one, actually, had been out on the market for awhile. It’s simple. It’s basic. It’s Bakery On Main’s Gluten-Free Traditional Flavor Oatmeal. It doesn’t get much more basic than that. Simple. And sometimes that can be a bad thing. But that is not the case here. In fact, this was the oatmeal I was least enthusiastic about trying. I even brought some fruit to throw into it. Guess what? It didn’t need anything to touch it up. Not in the slightest. While I have never been a fan of just plain oatmeal…I am a fan of this one. A huge fan. I actually incorporated the fruit and then was sorry that I did, because the oatmeal was much more amazing without it. Lesson learned.

This is no ordinary traditional oatmeal. This is traditional taken to the next level. The flavor was amazing. It didn’t lack any sweetness. And the texture…as with the other flavors I have been eating for…over a year now…fantastic. Just amazing. Warm. Rich. Filling. This, once again, proves how amazing Bakery On Main is when it comes to their products. They ensure the quality and flavor of their products. And that means they work hard to achieve flavor perfection. This…is perfection.

Nutritionally speaking, the Traditional Flavor Oatmeal from Bakery on Main is 200 calories per serving and 4 grams of fat. Not too shabby. And just right for a light lunch. Trust me. But the amazing nutritional worth doesn’t stop there. Nope. Let me continue. You see, Bakery on Main has achieved oatmeal perfection with their tried-and-true blend of certified gluten-free oats, chia seeds, flax meal, quinoa, and amaranth. What this does is boost that nutrition profile a little, giving each serving of this oatmeal 8 grams of protein per bowl and 6 grams of fiber. This flavor has no sodium, no cholesterol, no trans-fat, and is sugar-free as well. LOVING that.

Oh…did I mention that it is amazing? Even if you don’t think you like plain oats…you’ll love this one. If I did…I can guarantee that you will too. Trust me, leave the fruit at home. You won’t need it and you’ll only ruin perfection.

Product: Bakery On Main Gluten-Free Carrot Cake Flavor Instant Oatmeal – $5.99+

The newest flavors were what I was looking at trying first. And the first one selected:

Carrot Cake.

Yep. Bakery On Main Gluten-Free Carrot Cake Flavor Oatmeal. Sounds like dessert for breakfast, yes? Oh…trust me…it is so much more. I am a huge lover of carrot cake. Honestly. It doesn’t get much better than a delicious slice of carrot cake. In fact, I’ve created quite a few carrot cake flavored things (pancakes, scones, etc.) just because I love the taste of carrot cake so very much. It’s one of my guilty pleasures. And I am unashamed.

That being said, when I set about preparing this oatmeal just as I have all the rest of Bakery On Main’s oatmeal. I poured out the contents of the packet, which, as always is a base of certified gluten free oats, amaranth, chia seeds, flax meal, and quinoa, making even a dessert-y oatmeal a great source of whole grains. Love it. I added 2/3 cup of water and tossed it into the microwave for 90 seconds. While it was cooking…oh my gluten-free god…it smelled fantastic. I might have drooled more than a little. When it was done cooking, I gave it a stir…and went to take my first bite.

Yep. Dessert for breakfast (or in my case lunch, but really…it’s carrot cake…it’s good anytime!). No doubt about it.

In fact, as I was eating it, my roommate stopped by my desk and asked what smelled so good. I let her have a taste. She’s not a fan of oatmeal at all and she can take or leave (but mostly leave) carrot cake…but she was blown away by this one. Now that’s saying something. I didn’t have any nutrition information on these, but I’m guessing that the calories fall around where the other flavors do, about 200 per sleeve of oatmeal. Remember…these are brand new to the market…as in they hit shelves just recently. But, what I do know from Bakery On Main’s Web site is that this particular flavor was adapted from an actual carrot cake recipe. No wonder it tastes so good. If you like a little bit of dessert in your life without a lot of calories, fat and sugar…give Bakery On Main’s Gluten-Free Carrot Cake Flavor Instant Oatmeal a try.

Product: Bakery On Main Gluten-Free Blueberry Scone Flavor Instant Oatmeal – $5.99+

Lastly, but certainly not least is the other brand new flavor from Bakery On Main in their instant oatmeal lineup.

Blueberry Scone.

Mmmm…scones. We all know that I bake plenty of scones pretty much every week. They are portable, delicious, and guaranteed to be gluten-free when I make them. Among my favorites…blueberry. So, when an oatmeal is given the flavor of one of my favorite breakfast treats, you better believe that I’m anticipating each and every spoonful.

I first fell in love with scones when I visited Europe back in 2003. Every time I’ve gone back, I’ve devoured one or more somewhere…normally at a local café for an on-the-fly snack. But, then I had to go gluten-free…and now scones have to be made by me if I’m going to eat them at all. No problem. But…here…Bakery On Main takes this classic coffee house treat and turns it into a bowl of oatmeal. Not only are pieces of real blueberries incorporated into the mix, but the normal blend of certified gluten-free oats, chia seeds, flax meal, amaranth and quinoa…all providing the perfect nutritional balance to this sweet oatmeal treat.

Let me tell you…not only does this oatmeal smell fantastic as it warmed and cooked in the microwave, it tasted beyond fantastic as well. Just like a blueberry scone. A soft, mushy scone…like the dough before it bakes, warmed through. Yep…nailed it, Bakery on Main. This one totally took me by surprise. I am a huge fan. LOVING each and every spoonful.

Again, this is a brand new flavor and currently there is no nutrition information up on the Web site…but again I anticipate it to fall around 200 calories per serving, with low fat, low sodium, and high in protein with a good dose of your daily fiber. Nutrition while feasting on something that tastes like a treat. It doesn’t get much better than that. YUM!

Total oatmeal love going out to Bakery On Main once again. They won me over with their first three flavors, and they totally went above and beyond all expectations with the release of their new flavors. From Traditonal to Carrot Cake to Blueberry Scone…Bakery On Main is totally making over oatmeal for the better. And all of this gluten-free goodness is hitting shelves in your area…soon. If it hasn’t already. Go seek. Go find. Go enjoy. These flavors are totally worth it.

Satisfy your cravings for a coffee house scone with a savory bowl of Bakery On Main’s Blueberry Scone Instant Oatmeal. This breakfast treat won’t let you down with pieces of real blueberries, chia seeds and our favorite ancient grains, Amaranth and Quinoa.

May 1, 2013

Sophie’s Kitchen impresses with gluten-free Breaded Vegan Shrimp

Product: Sophie’s Kitchen Gluten-Free Breaded Vegan Shrimp – $5.99+

Sophie’s Kitchen is bringing seafood back into my life…without actually being seafood. What’s even better…these items are things I used to enjoy back when I was a meat/poultry/seafood eater. Nothing could make me happier. Finding a gluten-free and vegan substitute for many proteins is difficult at times. However, thanks to the product line-up from Sophie’s Kitchen…I won’t need to worry about that any longer.

A month or so ago, I gave Sophie’s Kitchen gluten-free Breaded Vegan Fish Fillets a try. And while they tasted nothing like fish…and the texture wasn’t quite right…they weren’t bad. Not at all. They were actually quite tasty and gave me a reason to make a homemade tartar sauce for my roommate and I to enjoy with them. It was a nice introduction to the products that Sophie’s Kitchen offers. While not exactly like how I remembered fish fillets, these were decent enough.

So, while out at the grocery store a few weeks ago, I spotted the Breaded Vegan Shrimp in the freezer section. With the veggies from my CSA bin, I had it in my head that I could totally throw together some gluten-free and vegan shrimp po boys for dinner one night. My roommate was all for that, so we went ahead and purchased a box of the Breaded Vegan Shrimp and took it home. I picked up some Schär Sub Sandwich Rolls to hold the po boys, and then just had to decide on when to make them.

Work had been crazy…and my training schedule for running has taken up a lot more time since my mileage increase as I train for my first marathon. But a week ago, I made up a small snack to tide us over while I worked on putting my shrimp po boys together.

Sophie's Kitchen Gluten-Free Breaded Vegan Shrimp (baked) — Sophie’s Kitchen Gluten-Free Breaded Vegan Shrimp (baked)

Sophie’s Kitchen really outdid themselves on the Breaded Vegan Shrimp. Honestly. They were really easy to cook. Thank goodness. Just let them thaw in the fridge (I didn’t do this, but managed to break them apart so they could cook properly in the end) and put them into the oven to cook as directed. While they were in the oven, I went ahead and began slicing up my vegetables, which included romaine lettuce, carrots, green peppers and shallots. I topped them off with sliced of avocado for my own personal touch. And…I just honestly love avocado. I mixed up some vegan sriracha mayonnaise to apply to the toasted sandwich buns and had that all ready just as the shrimp was finishing up in the oven.

When they emerged, the breading had turned a beautiful golden color and looked like fried shrimp would normally look. Already, I was impressed. I just hoped that it would taste as good as it smelled and looked. So, I got to work assembling the po boys…giving the bread a schmear of the vegan sriracha mayonnaise, then topping that with the lettuce, The shrimp were next, followed by the rest of the vegetables. The avocado topped it off and then I dabbed a bit more of the mayonnaise on top. Dinner…was served.

And, boy, was I ever blown away when I settled in to feast on my stuffed sandwich. The shrimp are packed full of amazing flavor. With all the different components on the sandwich, it was what really stood out. Rightfully so, as it was the protein. But the texture was fantastic. But it was the flavor of the breading and the shrimp itself that really impressed. I was blown away and kept eating and eating and just enjoying every single bite…until I reached the end of my sandwich and had to lick my fingers clean. Just sensational. Sophie’s Kitchen really nailed it on the head with these Breaded Vegan Shrimp. They are, so far, my favorite item off their product list. And while I was on the fence with the fish fillets, I am standing up and shouting my love for this product. Amazing. Delicious. Outstanding. YUM!

For those of you who do pay attention to nutrition facts, as I do, then you’ll want to take note. Each box contains 2.5 servings, which is about 7 pieces of shrimp per person. My roommate and I just split the entire box. We have no shame. In a single serving of these Breaded Vegan Shrimp, you will consume 240 calories and 11 grams of fat. These shrimpy delights are cholesterol free and low in sodium (only 270 mg). Even better, you get 4 grams of protein in each serving as well. Gotta love that.

I can’t stop singing the praises of Sophie’s Kitchen gluten-free Breaded Vegan Shrimp. Amazing. Super delicious. And next time, I may just eat them on their own. But, the po boy was super delicious and I would make and consume that with as much vigor as I did initially. Super yum. Thank you, Sophie’s Kitchen, for bringing seafood back to this gluten-free vegetarian. I. LOVE. YOU.

Gluten-Free Vegan Shrimp Po Boy made with Sohpie's Kitchen Gluten-Free Breaded Vegan Shrimp — Gluten-Free Vegan Shrimp Po Boy made with Sohpie’s Kitchen Gluten-Free Breaded Vegan Shrimp

April 18, 2013

Annie’s Gluten-Free Rice Shells with Creamy White Cheddar a fun take on comfort food

Annie's Homegrown Gluten-Free Rice Shells and Creamy White Cheddar — Annie’s Homegrown Gluten-Free Rice Shells and Creamy White Cheddar

Product: Annie’s Homegrown Gluten-Free Rice Shells with Creamy White Cheddar – $3.59+

Oh…your eyes did not deceive you there. You read that right. Shells. And. Cheese. Just like the old days, yes? You know…when you could crack open a box of Velveeta Shells and Cheese and cook it up within 20 minutes and just dive right in and indulge that part of you that just craves, craves, craves that oh-so-good-but-oh-so-bad-for-you comfort food. Hey…sometimes you just have to have it.

Nevermind the fact that this sort of comfort food comes in…a box.

I know…I’m not a huge fan of packaged pastas as it is…but when you live a busy life, such as I do, sometimes cooking everything from scratch just isn’t feasible. I have races to run, group runs to get to, and sometimes, long nights at the office, or workouts to do before I can finally settle in for food. My life is pretty much lived around my training schedule and extracurricular activities.

So, sometimes, dinner does come from a box. Or a package. It just…it has to at times. But I’m very particular about what sort of processed and packaged food makes it into my home. The nutrition information is scoured for certain things. As well as whether or not the item shares equipment with products that my body cannot handle.

I had never seen Annie’s Homegrown Gluten-Free Rice Shells with Creamy White Cheddar until I was visiting my grandpa in Minneapolis, Minnesota. Their local Cub Foods had it on their gluten-free shelves. It really made me so excited that I ended up buying a box of it and bringing it back to Indiana with me. And, of course, now at quite a few of my natural food grocery stores, I can find this without trouble. But at the time…this was brand new to me…and I totally had to have it in my life.

But, of course, I didn’t get around to eating it until…well…tonight. The expiration date was still a couple months off, but I needed an easy meal tonight. Originally I was to go on a Boston Marathon commemorative run, however, the weather kicked up a storm. But since my dinner was already started on the stove top…I was committed. So, I got some broccolini roasting in the oven while the water came up to a boil. I dumped the small rice shells into the water and gave it a stir. These shells took 8 minutes to reach the perfect al dente. I drained them, then let them sit in the colander while I put 3 tablespoons of unsweetened almond milk into the pan and poured in the white cheddar powder that was provided. I stirred and stirred until it was well mixed and then added the pasta back in. Another round of stirring to coat the shells and dinner was ready to be served. I pulled out the broccolette to serve on the side and then dished up a bowl of Annie’s Gluten-Free Rice Shells with Creamy White Cheddar for both myself and my roomie.

She dug in first, and said that it was pretty good. Like most things made with white cheddar, the flavor was a bit milder than usual, but she said it was creamy and good. So, I picked up my bowl and got my plate of broccolini and settled in for my own dinner. Taste time. Moment of truth.

Cathy was absolutely right. The small shells not only cook fast, but they are light and easy to eat. I love that they didn’t expand in size. The cute little shells were just perfect for each little spoonful that I took. The white cheddar, despite being from a powder, actually was quite amazing and delicious. It coated the shells with a light sauce that had a mild tang of cheddar. While this does contain dairy, my lactose intolerance doesn’t go crazy because it can handle small amounts without problem. And this sauce reminded me so much of alfredo…without the fat…that it just sort of…made me happy.

The fact that I was eating a macaroni and cheese with small shells and white cheddar, which I didn’t make myself, which was ready within 15 minutes…made me so stupidly happy. I love mac and cheese…and this was shells and white cheddar, a very rare treat when you have to eat gluten-free. You either make it yourself or go without. Now…I don’t have to.

Nutritionally speaking, this comfort food isn’t too bad for you at all. One serving, or half of the box, will only set you back 330 calories and 4.5 grams of fat. For being a packaged meal, the sodium is rather low (490 mg). And this offers a kick of 7 grams of protein in a serving. That’s awesome. So, overall, comfort food that you don’t feel too guilty about eating. LOVE that.

So in love with this product. So, perhaps packaged goods aren’t always an awful thing. Sure, made from scratch is best, but when time and life keeps you on the go…easy and simple is best. Thanks to Annie’s Homegrown Rice Shells with Creamy White Cheddar, I can eat the comfort foods I love, keeping it gluten-free, and rather healthy when all is said and done. Combine that with the fact that this product is a fantastic source of Vitamin B6, a good source of calcium, is vegetarian, has no artificial flavors, synthetic colors, or preservatives. And…no trans fat either. Loving it. The cheese that is used in the powder comes from cows that are not treated with the growth hormone rBST.

Happiness can come in a box…especially a box that has white cheddar inside to coat delicate little gluten-free pasta shells. Comfort food taken to happier levels.

Annie's Homegrown Gluten-Free Rice Shells with Creamy White Cheddar — Annie’s Homegrown Gluten-Free Rice Shells with Creamy White Cheddar

April 15, 2013

Forget the frozen store brands, the best gluten-free hamburger buns are from Annie May’s Sweet Café

Product: Annie May’s Sweet Café Allergen-Free Hamburger Buns – $5.50+

You might have realized that I spend a lot of time at my local allergen-free bakery. There is a reason for that. Not only do they provide some of the best food in Louisville, Kentucky, but owners Annie May and Kenna put a lot of time, care, and love into the products they serve up. And it’s not just cakes, cookies, cupcakes, and the like. Nope. They provide lunches and even breakfast every Saturday morning. Oh yes…this is more than your average bakery.

One of my favorite things to get when I head into Annie May’s Sweet Café every Saturday is their Allergen-Free Vegan Breakfast Sandwich, which consists of a vegan and gluten-free sausage, made by Louisville’s own Grind (a food truck!), Daiya cheese, and all of it goes on this amazing roll. Ever since I first had one of these breakfast sausages, I had been trying to figure out what they use for the bread.

And, after browsing about the case inside the shop on Saturday morning…it all became clear. It appears they toast up and use their very own allergen-free (gluten-free and vegan) hamburger buns. With this incredible revelation, I had to have some for myself. After all, I had tons of fresh produce to use, so I figured I could do up some of my homemade vegan and gluten-free black bean and soy chorizo burgers and make use of the amazing and very light hamburger buns.

So…yes…I purchased them.

I mean…they were one of my favorite parts of the breakfast sandwich. I had to have some for my own use. So, yes…I brought home a pack of four. And tonight, I mixed up the ingredients for my burgers and prepped all the veggies, some hand-cut shoestring fries from organic russet potatoes, and then sauteed up some shallots and white button mushrooms for these burgers as well. One thing I did have every intention of doing, however, was toasting those buns like they do at the café for their breakfast sandwiches. So, after unwrapping two of them, I gave each a light spritz with olive oil, then placed them on the skillet to get a light toasting on them.

With the burgers on the skillet, and the buns getting a light toasting, I got everything ready to plate. And with the homemade fries fresh and crisp from the oven, I started to stack them on the plate. I took one half of each bun and set it on each plate. Bibb lettuce was the next addition, followed by the vegan and gluten-free black bean and soy chorizo burger I mixed up. I melted some cheese over each patty and then stacked some shallots, mushrooms, sliced cherry tomato, and avocado on top. It then got a light spread of vegan sriracha sour cream. Then…the top of the bun was placed over the entire burger, completing the package.

Dinner was served.

And…yes…these hamburger buns are exactly what they use on Saturday mornings for those amazing breakfast sandwiches. Oh. My. God. I was so thrilled to be able to have these in the comfort of my own home this evening with my dinner. They are so light, fluffy, and delicious. They have this subtle buttery flavor to them, which just makes them taste all the more amazing. And they hold up, even with all the layers and textures going on in my homemade veggie burgers. That’s the best part. These buns didn’t flake or wilt or grow soggy. They remained in one piece and, despite being so light in texture, they are sturdy.

The remaining two will be used tomorrow when I toast up the other two homemade veggie burger patties I have already prepared.

Annie May’s Sweet Café is one of those little gems that Louisville should realize how fortunate it is to have in the city. I would be lost without my allergen-friendly bakery. I have enjoyed not only the sweet treats, but also the savory pieces I have picked up from there, eaten there, and purchased to take home for later. Everything is made with great care, and the owners pour their heart and soul into every product they put out for the public.

With the onset of summer, I am hoping hours will be extended once again so I can make it over there for dinners sometimes. Their daily specials always sound so intriguing, but I work in Indiana and don’t get out of work in time to make it over there currently to enjoy their specials. Breakfast, lunch, dinner, and dessert…all in one place.

And, you can easily purchase their baked goods, including their hamburger buns, right there at the shop. So head over to Frankfort Avenue and give their products a try. You’ll never guess that all of them are gluten-free…and most are also allergen-free. And all of it…super delicious.

These hamburger buns, especially, make a nice addition to the dinner table. Don’t take my word for it though. Go in there and purchase some for yourself. They’ll beat out any store-bought brand from the freezer any day!

My homemade gluten-free and vegan black bean and soy chorizo burger sandwiched between Annie May's Sweet Café Allergen-Free Hamburger Buns (shown with homemade hand-cut shoestring fries) — My homemade gluten-free and vegan black bean and soy chorizo burger sandwiched between Annie May’s Sweet Café Allergen-Free Hamburger Buns (shown with homemade hand-cut shoestring fries)

April 13, 2013

A food truck ruckus in order with Louisville’s gluten-free Sweet ‘N Savory crepe truck

Restaurant: Sweet ‘N Savory Food Truck, Louisville, Kentucky

Food trucks are amazing things. They are just so…cool! Let’s face it…street food is huge right now, and thankfully, Louisville, Kentucky is quite the foodie town these days. One of the best things to come of this…have been the growth of the food truck presence in this city.

A year ago, I attended the Food Truckus Ruckus…and sadly couldn’t eat anything offered because there was nothing for a gluten-free vegetarian. I was bummed out and ended up with grocery store sushi. Not what I wanted…but it worked for the time. I was hungry and needed some form of sustenance. And since the food trucks couldn’t help me out, I had to turn to the next best thing…on the go…

And so…to be fair…my roommate never mentioned food trucks again.

The next peep about food trucks came…from me!

Because, thanks to a post from the local allergen-free bakery, Annie May’s Sweet Café, on their Facebook, I discovered that there was a new food truck in town. And this time…it was geared toward people like me!

Enter to the Louisville street food scene…Sweet ‘N Savory.

Sweet ‘N Savory is a local food truck that offers gluten-free crepes (pardon me while I shad a few tears of absolute JOY!), Carpe Diem Smoothies, gelato, coffee, hot chocolate, and tea! All of their crepes are gluten-free and dairy-free, made with local, free-range eggs. Their ingredients also incorporate as much local meats, cheese, fruits, and vegetables as possible. You gotta love a local business that tries to keep it all local as well. I appreciate that sort of care with ingredients and pride in the products that come out of this area.

Friday evening, after getting off work, my roommate and I had plans. And they involved food trucks. From Sweet ‘N Savory’s Facebook page, I learned of an event that that they were attending, along with other food trucks. It was the Louisville Street Food Alliance and they were putting on the LSFA Rocks Your Friday Night! event at Apocalypse Brew Works in Louisville, featuring seven of Louisville’s best food trucks: Lil Cheezers, Holy Mole, Grind, French Indo Canada, Bluegrass Brick Oven Pizza, Johnny’s Diner Car, and, of course, Sweet ‘N Savory. These food trucks all have their specialty types of food and it sounded like a great event. So, following a day at the office…my roomie and I set out across the river to hit up Louisville for dinner that night. She had her eye on a grilled cheese from Lil Cheezers, the Legalize Marinara (Pepperoni, Mozzarella, Sliced Tomatoes with a touch of Garlic), FYI, with a side of sweet potato fries and curried ketchup ($8.00) with a soda for a drink ($1.00).

However, I finally got to enjoy the Louisville street food scene now too. I immediately bounded over to Sweet ‘N Savory, inquiring if they were serving yet. We had no traffic on the bridge and got their quicker than anticipated. They were, so after eyeing the menu for a little bit…I decided to have dessert for dinner…opting for a sweet crepe. My choice? The Nutty Banana Crepe ($5.00), which is sliced bananas smothered in Nutella, wrapped up beautifully in a delicate crepe. To accompany that on a very chilly and windy April evening, I got a small cup of hot tea ($1.25). The best part was…I got to stand right there and watch it all get made.

First of all, my tea order sort of blew a fuse in the truck. Whoops. So, while they attempted to figure that out, truck owners Ricky Giannini and Ashley Giannini got my crepe working. Ricky was on crepe duty. I watched him pour the batter and spread it around to cook. Then, with great precision, he folded it over, added the banana, then poured over delicious Nutella. As he was letting it finish, he joked with me about the sweet crepe spoiling my dinner. I told him it was my dinner. The dinner of champions! I mean…banana and sinful Nutella…oh yes. That can be dinner any night for me.

He laughed. And I watched as he folded the crepe the rest of the way, dusted it with powdered sugar, and then plated it for me. They said they would bring me the tea as soon as they could figure out their generator. That was fine. I was holding a very warm and fresh Nutty Banana Crepe at the moment…and I was ready to dig into it and devour.

The last time I had a gluten-free crepe, I was in Denver, Colorado. It was the only other place I have ever found them…and it means I often crave but can do nothing about it, until my annual pilgrimage to Denver. Not so anymore. And let me tell you…I am in love with this food truck. Absolute love.

The crepe was light and delicious…a thin pancake surrounding an amazing filling. I mean, I am not only a Nutella fan, but huge on banana as well. And Sweet ‘N Savory doesn’t skimp on either. This crepe was busting with it. I loved the play of the banana with the sweetness of the Nutella and the crepe itself. Add to it the dusting of powdered sugar…and dinner was epic and sweet!! I was in love with every bite. I did share one bit with my roommate, because she had to try it herself…and she agreed…AWESOME!

My tea arrived just as I polished off the crepe…perfect timing.

Thanks to food trucks making a surge here in Louisville, I have become quite proud of the foodie status this city had received. But, now, thanks to Sweet ‘N Savory…I can indulge in the street food scene as well. And for that…I am forever grateful.

I’m already looking forward to the next time I get to eat from their truck. I think I might give a savory crepe a try. I’m already eying their Caprese Crepe.

Next time can’t get here soon enough.

Sweet ‘N Savory…you are a welcome addition to my gluten-free world.

Sweet 'N Savory's Gluten-Free Nutty Banana (Banana & Nutella) Crepe — Sweet ‘N Savory’s Gluten-Free Nutty Banana (Banana & Nutella) Crepe

April 10, 2013

Recipe: Gluten-Free Lemony Asparagus Pasta

My e-mail from Eating Well couldn’t have come around at a better time. Inside, a link that would take me to about 25 different recipes which utilized asparagus. And I was swimming in asparagus thanks to my CSA bin having back-to-back weeks with this vegetable. I love asparagus, so this isn’t an issue, but I haven’t used asparagus too much in my cooking, so sometimes I need a little inspriation.

I used to be a subscriber to Eating Well magazine. But life got a little busy, so I had to let some of my subscriptions go. And, sadly, this was one of them. But I still get a few special e-mails regardless, mostly with recipes. And, when I showed this one to my roommate, I informed her that we had every ingredient that was needed for the recipe in the fridge or pantry at home.

I knew what dinner was going to be. I made a couple of adjustments to fit my dietary needs.

But nothing could be simpler to make! Looking for a new way to enjoy pasta and work some asparagus into the menu? Give this recipe a shot.

Recipe: Gluten-Free Lemony Asparagus Pasta

Servings: 2
Time: Prep 15 minutes; Cook 20 minutes

Ingredients:

4 ounces pasta (the original recipe uses penne, but I had DeBoles Gluten-Free Rice Spaghetti Style Noodles on hand)
1/2 bunch asparagus, trimmed and cut into 3/4-inch pieces
3/4 cup whole milk (I used unsweetened almond milk)
2 teaspoons whole-grain mustard (I used Grey Poupon Dijon Mustard)
2 teaspoons all-purpose flour (I used Hodgson Mill Gluten-Free Multipurpose Flour)
1/8 teaspoon salt
1/4 teaspoon freshly ground pepper (I used cayenne pepper…for spice!)
1 teaspoon extra-virgin olive oil
2 tablespoons minced garlic
1 teaspoon minced fresh tarragon, or 1/4 teaspoon dried
1/4 teaspoon freshly grated lemon zest
1 teaspoon lemon juice
1/2 cup freshly grated Parmesan cheese, divided (vegan Parmesan can be substituted)

Directions:

Bring a large saucepan of water to a boil.

Cook gluten-free rice pasta for 4 minutes.

Add asparagus and continue cooking, stirring occasionally, until the pasta and asparagus are just tender, about 3 minutes more. Drain and return to the pot.

Meanwhile, whisk milk, mustard, flour, salt and pepper in a medium bowl.

Heat oil in a small saucepan over medium-high heat. Add garlic and cook, stirring constantly, until fragrant and lightly browned, 30 seconds to 1 minute. Whisk in the milk mixture. Bring to a simmer, stirring constantly, and cook until thickened, 1 to 2 minutes. Stir in tarragon, lemon zest and juice.

Stir the sauce into the cooked pasta and place over medium-high heat. Cook, stirring constantly, until the sauce is thick, creamy and coats the pasta.

Stir 1/4 cup Parmesan into the pasta until combined.

Serve the pasta topped with the remaining 1/4 cup Parmesan.

~*~*~

What I loved about this dish was the lemon tang in the sauce coupled with the slight heat I added by using Dijon mustard and cayenne pepper. The sauce is light, especially with my decision to keep this lactose-free by using almond milk instead of whole milk (which my stomach would have hated). The sauce still gets thickened and creamy and coats the pasta deliciously well.

The crisp asparagus coupled with the al dente pasta and the creamy sauce make a fantastic treat for the palate. My roommate and I both loved this dish and can’t wait to make it again…when we have more asparagus.

Give it a try. It’s super easy to prepare. The lemon really livens up and makes the dish! Don’t skip it. And if asparagus isn’t your thing…change it up and use a vegetable that you enjoy!

April 10, 2013

Recipe: Gluten-Free Avocado and Asparagus Egg Sandwiches

Breakfast, as many of you know, has always been my favorite meal of the day. In fact, I have been known to eat breakfast foods for not only breakfast, but also lunch and even dinner. Sometimes…all in the same day. I don’t know what it is about breakfast, but I have always loved it. It’s always so fulfilling and can be either savory, sweet, or a little of both. And maybe that’s just what food love is all about.

As I mentioned in my previous recipe, I have a fridge that is overflowing with asparagus. My CSA bins the past two weeks have included asparagus. And I do love asparagus, but sometimes I have a hard time fitting bin items into my meals…and so, two pounds of asparagus later, I’m seeking some recipes to help move it out before I lose it. I don’t like waste so I try to use what ingredients I have when I can.

That being said, I saw a pin come up on Pinterest the other day that was repinned from a recipe featured in Better Homes and Gardens. I was intrigued. This was for an Avocado and Asparagus Egg Sandwich. Sounded like the perfect thing to try for breakfast…and it moved out a couple of items from my bins. Perfect.

Breakfast, for the most part, is simple to convert to gluten-free. For this recipe, I simply used gluten-free challah bread from Katz Gluten Free, my vegan & gluten-free homemade bacon, and instead of frying up an egg in butter, I lightened up my dish by poaching the egg, which happens to be one of my favorite ways to eat eggs. I also made my sandwiches open-faced instead of having another slice of bread on top.

This made quite an impression at breakfast today. Even my roomie devoured it. The recipe (with my modifications) is below…

Recipe: Gluten-Free Avocado and Asparagus Egg Sandwiches

Servings: 4
Time: Prep 10 Minutes; Cook 12 minutes

Ingredients:

1/2 pound green, white, and/or purple asparagus, trimmed
1 avocado, halved, seeded, peeled, and chopped
1 teaspoon lime juice
2 tablespoons butter (only if you are frying or scrambling your eggs)
4 eggs (I poached mine, so I didn’t need aforementioned butter)
4 slices of bread (I used Katz Gluten Free Challah Bread)
8 slices crisp-cooked bacon (I used my homemade vegan & gluten-free bacon)
Salt and pepper to taste (I seasoned with cayenne pepper for a bit of spice)

Directions:

Place asparagus in a single layer in a shallow baking pan. Cover with about 2 cups of boiling water. Let stand for 10 to 12 minutes, until bright green and crisp-tender. Drain. Finely chop three of the asparagus spears; set aside.

In a small bowl mash avocado with lime juice. Stir in chopped asparagus; set aside.

If frying your eggs, in a large skillet, melt butter over medium heat. Break eggs into skillet. Lightly sprinkle with salt and pepper. Reduce heat to medium-low. Cook eggs for 6 minutes, until whites are completely set and yolks begin to thicken. If desired, turn eggs, to fully cook the yolks.

If like me, you prefer poached eggs, bring water and a splash of vinegar to just below boiling. Break an egg into a bowl. Stir the water to get a whirlpool effect and slide the egg from the bowl into the water. Leave in water for about 3 minutes. Remove to paper towel and season with salt and pepper.

Meanwhile, toast the bread. Spread avocado-asparagus on four slices. Lightly sprinkle with salt. Layer bacon, egg, asparagus.

Enjoy!

~*~*~

This recipe was SO easy to make and put together. And the best part was just how tasty it was. I sincerely enjoyed every bite. And the poached egg worked so well with the creamy avocado and the light crunch of the asparagus. The slightly runny egg yolk just added to the texture and flavor overall. I can’t wait to make this again. It will definitely become a welcome addition to my breakfast table.

This breakfast is definitely packed with nutrition and healthy fats, as well as a great source of protein. What a great way to start your day!

April 10, 2013

Recipe: Gluten-Free Asparagus and Ricotta Pizza

There has been a common ingredient in my past two CSA bins that have arrived at my doorstep on Friday evenings. For the last two weeks, my bin has had asparagus in it. And I absolutely LOVE asparagus. But I hadn’t even used the previous week’s bunch and here I was with a fresh stock of it as well. I needed to come up with something…and fast. I could always toss it in with pasta…or make up a risotto, both options I have done before. But…I wanted to try something different. Think outside the box.

And thanks to a pin that showed up on my feed on Pinterest, I had to look no further than a simple pizza.

Pizza!

This truly was a simple pizza, made with ricotta cheese, asparagus, Parmesan, garlic, salt and pepper. That’s it.

I figured, why not try it? After all…I had some vegan ricotta cheese lingering in my fridge and now had a recipe to use it in again.

So, last night for dinner, I baked up a gluten-free version of the recipe that was posted on Just A Taste, a blog about exploring life through food. Hmmm…my kind of blog. Anyway, I made the necessary adjustments to make this fit into my gluten-free diet. Below is my version of the original recipe.

Recipe: Gluten-Free Asparagus and Ricotta Pizza

Servings: 2 (half of the pizza)
Time: Prep: 15 minutes; Bake 10 minutes

Ingredients:

1 Udi’s gluten-free pizza crust, or gluten-free crust of your choosing or making
Cornmeal, for dusting baking sheet/pizza stone
Olive oil
3/4 cups ricotta (I used Tofutti Better Than Ricotta Cheese)
1/4 cup shredded Parmesan cheese
2 cloves garlic, minced
2 Tablespoons chopped fresh flat-leaf parsley (I used 1 tablespoon dried parsley)
1 pound asparagus (medium thickness)
Lemon, for garnishing

Directions:

Preheat the oven to 500ºF.

Sprinkle your baking sheet or pizza stone with cornmeal. Place the pizza dough/crust on the baking sheet and brush the top lightly all over with olive oil.

In a small bowl, combine the ricotta, parmesan cheese, garlic and parsley. Season the cheese mixture with salt and pepper to taste.

Using a vegetable peeler, shave the asparagus length-wise into thin ribbons. (There’s no need to remove the tough ends first, as you can use them to more easily grip the asparagus as you peel them. Just make sure not to shave off any of the tougher part.) In a small bowl, toss the ribbons with 2 teaspoons of olive oil.

Spread the cheese mixture all over the pizza, leaving a 1/2-inch border around the edges, then evenly distribute the asparagus ribbons on top of the cheese.

Bake the pizza for 10 to 12 minutes, rotating it half-way through, until the crust is fully baked and golden brown.

Remove the pizza from the oven to a cutting board, drizzle it with fresh lemon juice.

Slice and serve.

~*~*~

The picture over on the blog I got the original recipe for was much prettier than mine…but my vegetable peeler was not liking the asparagus. It just didn’t want to shave it cleanly. So, I made do with what I could manage. And probably got a little overzealous with the amount I put on the pizza…but…it was a nice change of pace for a pizza.

I loved how even the vegan ricotta cheese melted down to creamy perfection, forming the perfect base layer for this pizza. When roasted in the oven on the pizza, the asparagus took on the texture of a green pepper. It was fantastic. I loved each bite of this pizza. And the crust was golden and crispy and held up to the unwieldy toppings that I tossed on there. Next time…prettier asparagus shavings. But this was good for a first attempt. I would totally make this again. And I might have to try other pizzas with that vegan ricotta base. The creaminess mixed with the crunch of the crust and the crisp, oven-roasted asparagus really made the texture of this pizza perfect.

I encourage you to experiment with some asparagus…and whip it up on a pizza. It was amazing.

April 9, 2013

Crust perfection for vegan and gluten-free pizza at Annie May’s Sweet Café

Restaurant: Annie May’s Sweet Café, Louisville, Kentucky

Okay…two posts in a row dedicated to Annie May’s Sweet Café in Louisville, Kentucky? Overkill? Never. Why? Because I go here often. And there is a reason I continue to return weekend after weekend after weekend. The food they bake up and cook up is worth the trip over the river. It’s one sweet or savory indulgence…and even if it means I only get it on Saturday morning’s due to living on the Indiana side of the Ohio River…than so be it. One day of treating myself is worth every moment in that cozy little bakery on Frankfort Avenue.

Normally on Saturday mornings, I get my long run or my race in and then my roommate and I hurry over for some amazing breakfast food at Annie May’s Sweet Café. I am truly addicted to their allergen-free donuts and their allergen-free and vegan breakfast sandwich. Seriously. It might be borderline unhealthy obsession…but I constantly am talking about breakfast at Annie May’s before the weekend even hits. I guess that speaks highly of their breakfast service…so if you haven’t been in there for breakfast…get over there this Saturday. I mean it.

But…this past Saturday we opted to do something…different. And it completely threw off Annie May and Kenna at the shop. But, they were more than happy to accommodate the change, of course. We actually arrive shortly after 11 a.m., instead of our usual 9:30 a.m. time. Why? Well, I ran in the Papa John’s 10 Miler that morning and clocked a fantastic time. Afterwards, instead of heading right to Annie May’s for breakfast, we did a little browsing at Half Price Books to kill off some time. The reason? Gluten-free pizza.

Yes, for their lunch portion of the fare offered on Saturday’s at Annie May’s…they cook up individual gluten-free and vegan pizzas. With a variety of offered toppings. As we had grown so accustomed to their baked goods and their breakfasts…Cathy and I chose to hit up the lunch service and see what the pizza was like. Now, I had my usual pre-race fuel of a gluten-free pizza at The Mellow Mushroom the night before…but we were totally getting different toppings and I was quite curious to see what the pizza crust was like here. They actually sell frozen pizza crusts at the shop, by the way.

So, we placed our order for one of the 9-inch gluten-free pizzas with vegan cheese ($9.99), and added tomato and onion for our toppings ($0.50 each). Kenna went ahead to get working on it and Cathy and I took a seat and anticipated our lunch. We were both rather hungry at that point, having eaten breakfast long before my race, and splitting a banana afterwards to just get us through to when we could get to the café and order lunch. For the pizza at Annie May’s…you can get a half (3 slices) or a full 9-inch pizza (6 slices). As we were splitting the pizza, we got the full one as we knew it would be just enough. We were right.

The pizza arrived after a short wait and I set to taking pictures for the blog while Cathy anticipated that first slice. With the photos taken, I dished us each up a slice and we dug in.

First of all…I love that for the onion they used red onion. It is my favorite onion, by far, and it works so well on pizza. The tomatoes were nicely diced and scattered over the top. The tomato sauce was light and flavorful, seasoned very well. And they use Daiya cheese, which I am a huge fan of, when it comes to vegan cheese. It melts to perfection and it totally complimented the rest of the toppings on this pizza. But the true star of any gluten-free pizza is the crust. So often gluten-free pizzas get relegated to that thin, cracker crust. The type that is immediately crunchy coming out of the oven. There is little to it. And it often can’t stand the weight of the toppings. I’ve eaten my fair share of cracker crust gluten-free pizzas. And that crust is okay…but it’s not…the pizza crust I remember.

At Annie May’s Sweet Café, you get an actual pizza crust. I mean, it’s no deep dish…but that’s good. I don’t like deep dish. But you get an actual crust. A fluffy, actual pizza crust that you can slice of bite into and actually feel like you’re eating a real pizza. It was such a nice change of pace from the norm of eating gluten-free pizza out. I was so thrilled. And everything about it just made my lunch that much more satisfying. It was golden brown, baked to perfection. The toppings were warm and the vegan cheese was melty, gooey, good. Cathy and I made very short work out of our 3 slices each.

And we loved, and yes, savored, every bite!

And we split one of their chocolate chip cookies for dessert. Because I love those cookies. So. Much.

This is how gluten-free pizza is done properly. Totally impressed. Maybe when the summer hours kick back in at Annie May’s my pre-race Friday pizza will be enjoyed there more often. So glad we decided to give the pizza a try because I was beyond impressed.

Whether it’s for baked goods, specialty cakes, breakfast, lunch (served throughout the week), or pizza on Saturday…stop in to Annie May’s Sweet Café and treat yourself to some gluten-free and even some allergen-free treats and meals that will blow you away. Anyone who says gluten-free is tasteless obviously has been dining and eating at the wrong place. Annie May’s Sweet Café hits all the right flavor notes and makes everything to perfection. Delicious perfection.

Annie May's Vegan and Gluten-Free Pizza with Daiya Cheese, Tomato, and Red Onion — Annie May’s Vegan and Gluten-Free Pizza with Daiya Cheese, Tomato, and Red Onion

April 4, 2013

A delicious change of pace with Le Veneziane Corn Meal Farfalle Pasta

Product: La Veneziane Gluten-Free Corn Meal Farfalle – $4.39+

Mmmm…pasta. I love, love, love, love, love pasta!! But, being gluten-free…you have to find the perfect pasta in order to truly enjoy any pasta dish you might have had prior to needing to go gluten-free. That’s how it was with me. And while I like brown rice pasta well enough, I find that on the reheat, it gets mushy and falls apart. And sometimes, on the initial cooking, it gets mushy and falls apart. This can be really, really aggravating.

But, pasta lovers…do not fear. There is a plethora of gluten-free pastas out on the market these days…and all of them are different, cook different, hold up differently, reheat differently…so you do have your options. And, being the pasta-fiend that I am…I am slowly making my way through the ever-growing varieties that are offered.

Normally, I probably never would have stumbled across Le Veneziane. But, I was in Milwaukee, Wisconsin for a race and there is this amazing little store called The Gluten-Free Trading Company. Everything in there is…naturally…gluten-free. And I went there…twice…in the short time I was in town. It called to me. Imagine grocery shopping without having to read every label. The guesswork was done for you. It was all gluten-free. It was all safe. YAY!

La Veneziane Gluten-Free Corn Meal Farfalle noodles

I tried to be selective in the items I chose to purchase there, opting for brands and products I had never seen or heard of before. In the back, they had shelves of gluten-free pastas. And one of the ones that caught my eye was Le Veneziane. This pasta is made with Italian first choice cornmeal. So, it’s more of a corn-based pasta than a rice-based pasta. In the past, I have preferred corn pasta over rice for a gluten-free option, mainly because it holds together better, doesn’t get mushy, and the texture is just preferred.

I chose the La Veneziane Farfalle because it was ‘bow-tie’ pasta. And I hadn’t had a gluten-free farfalle yet. Not only that, these little “bow-ties” weren’t filled in…rather the shapes were more intricate and delicate. I had to try it.

Last night, I decided to modify my mom’s famous recipe for macaroni and cheese and make it with gluten-free pasta (as I normally do) and add some fresh veggies from my CSA bin. Why not? Of course, the most important part was choosing a good pasta. And, after digging through my pantry, I opted for the La Veneziane Corn Meal Gluten-Free Farfalle. I figured it would not only make an interesting mac and cheese, but hopefully a delicious one too. I wanted a corn pasta for this because with the added broccoli and, of course, the cheese, it could be quite heavy and I needed my pasta noodles to hold up.

Le Veneziane is produced by Molino di Ferro. It is their gluten-free pasta line and offers up light and easy-to-digest corn pasta options. These pastas have a very low fat content, making them ideal for those who are attempting to stay healthy, but still enjoy Mediterranean cuisine. Yes…a balance can be found.

La Veneziane Gluten-Free Farfalle does cook up very light. The noodles were amazingly light, yet sturdy. The survived the initial boiling, to just under al dente. Then, they were dumped into my casserole dish, mixed with fresh vegetables, spices, and my gluten-free white sauce. And then, on top of all of that…they were baked for 45 minutes. And they held their shape and were sheer perfection in the end. I am very picky about how my noodles hold up, especially in classic dishes, and La Venezian Gluten-Free Farfalle, despite looking delicate, held its shape.

A serving of homemade gluten-free macaroni and cheese (and veggies) made with La Veneziane Gluten-Free Corn Meal Farfalle

Texture-wise, this pasta is awesome. As I said, it cooked and baked to a perfect consistency. At al dente, it had the right amount of bite to it. And, despite being made from corn meal, this pasta doesn’t add any sort of corn flavor to your dish. You would assume regular noodles were being used. That’s another thing…no one would even guess that these noodles were gluten-free. They held up, didn’t become mushy, and just complimented the rest of the ingredients in the macaroni and cheese itself. For that, I am thankful. I grew up eating this dish quite often. Nothing beats my mom’s homemade macaroni and cheese. And I love being able to enjoy it with a pasta that is worthy of it.

La Veneziane Gluten-Free Farfalle Pasta will serve up 200 calories per serving, which is about 56 grams dried pasta. The container has 4.5 servings in it. There is only 0.5 grams of fat in a serving (LOVE THAT!). No sodium, no cholesterol. And a nice helping of 4 grams of protein in a serving. Love that. It’s a healthier choice for a pasta and one that I wish I could find easier.

The pasta cooks rather quickly, about 8 to 10 minutes in boiling water. And it really is sheer perfection. It’s a low-fat, high quality pasta that I would love to find around here and incorporate into more dishes. So impressed by it and how well it held up to everything I put it through in order to make this dish. Delicious and dependable. That’s what La Veneziane serves up with their corn meal pasta.

I hope to find this somewhere around here…or maybe head back to Milwaukee in the near future and pick up more of this brand. I was so impressed.

Homemade Gluten-Free Macaroni and Cheese (with veggies) made with La Veneziane Gluten-Free Corn Meal Farfalle