Entree – Page 8 – The Celiathlete

September 5, 2015September 5, 2015

Restaurant Review: Verde, Kapa’a, Hawaii

Restaurant: Verde, Kapa’a, Hawaii

So..day one in Hawaii was a big success. I was originally coming to enjoy the challenge of the Kauai Marathon, but things change and so do circumstances. With all that being said, the trip was, naturally, still on. The marathon would just be running without me this year. But, who says that has to stop the adventure, right?

Nothing really stops me. Things just slow me down is all.

After the longest flight ever (in retrospect, I’ve been on longer flights, but this one seemed particularly long due to the very annoying family traveling behind us who DID NOT SHUT UP the entire time and who do not have indoor voices or control over their children either!), we found ourselves in the humid, sunny atmosphere of the island of Kauai! HELLO GORGEOUS HAWAII!

After getting our rental car…returning our rental car…getting a different rental car…getting to the resort…not having a room…so going for coffee and a drive and some shopping…we got checked in…and settled and changed. We went to the beach (major props to Jenn and Cathy for helping me get out to those waves!)…we came back to the resort…and we were ready for some real food. Seriously, I had lived my day on 2 navel oranges, a Quest protein bar, and coffee…so real food was necessary…stat.

But Cathy was prepared with our dinner plans that evening. And, we were going to be enjoying a little Mexican flavor here on the Island of Kauai. I am a huge lover of Mexican food, and she found a great place located just up the street from our resort, located in the Kapa’a Shopping Center. The restaurant of choice – Verde. And it was hopping Friday night.

Never one to take a Celiac anywhere unknown, Cathy did some serious research before we headed to Hawaii…finding a lot of different and varied places to enjoy meals while we are visiting. Verde came with great reviews and a menu that boasts gluten free and vegetarian options. With the Friday night packing the little restaurant, we waited outside for about 10 minutes until a table opened up that could seat three of us comfortably inside. During the wait, the staff brought us water and menus so we could have an idea of what we might want to eat when we get seated.

Of course, me being me, had already scoped out the menu and knew what I would be eating that night. When one of the Verde staff took us inside to our table (and even carried my water for me!), they asked if we had any questions and when we didn’t, we just let them know that I was a vegetarian Celiac. With that not even being a problem…we placed our orders.

Jenn and Cathy both got the Garlic Shrimp Tacos ($13.95) (really…I think that they are just going to eat the same stuff everywhere we go, LOL!), which was cornmeal-crusted shrimp, local greens, cabbage, guacamole, pico de gallo, flour tortillas, and a roasted garlic-chipotle aioli. Jenn got hers with the guac and pico de gallo on the side (which…is totally Jenn), whereas Cathy kept her taco as a comprised dish.

I opted for the Vegan Tacos ($10.95). These intrigued me from the start. They are corn tortillas that are stuffed (and I mean stuffed) with green beans, spinach, broccoli sautéed in chipotle, and topped with pico de gallo. I had never had green beans in a taco before. Like I said…I was intrigued.

While we were waiting, a bowl of tortilla chips and fresh salsa were delivered to the table. I didn’t partake at first, because I never trust tortilla chips. Shared friers are very real and very scary to me. But Cathy flagged down one of the staff and asked if they were safe for me. He assured me they keep everything separate as his wife is Celiac and they make sure they take every precaution. YAY! It is so rare that I get to have a few of the chips and salsa at a Mexican restaurant. This sort of was an exciting moment for me.

The homemade corn chips were fried to perfection, completely crispy and not overly salty. I loved the nice balance that each crispy bright brought. And the red salsa that was served with it was mild and full of flavor. A nice way to whet the appetite before the main event.

And the tacos were not a disappointment.

Verde's Garlic Shrimp Tacos — Verde’s Garlic Shrimp Tacos

Cathy and Jenn had these delicious looking bread shrimp tacos, greens, pico, guac and a heavenly aoili that topped it all off. They both raved about it…especially the aioli. I asked Cathy if they beat out my vegan shrimp tacos that I made (because I love to put her on the spot like that) and she stammered and stuttered and finally said they were two different things. HAHA! I told her it was okay if they were. But, both of them devoured their tacos with gusto and raved about. Cathy pretty much did that with every bite…so I say these definitely win out over my vegan version I sometimes do at home. HA!

Cathy also got a glass of the Hapa Limonada Verde ($4.00), a signature drink that Verde prepares that is a blend of Agua Fresca 4 Citrus Green Tea, Pink Lemonade, Lime, and Agave Syrup. Jenn and I each tried it…and wow…super delicious. The agave syrup as the sweetener was a nice touch for sure. Jenn and Cathy drank the rest of it up. I was sticking to water…which I didn’t get enough of that day (evident in the leg cramps that hit me that night!).

Verde's Hapa Limonada Verde — Verde’s Hapa Limonada Verde

As for me…the vegan tacos were amazing. With a lightly fried corn tortilla holding a mound of fresh vegetables, cooked to perfection, I was in love at first bite. The green beans were the main base, and they had great texture and great flavor. The broccoli, however, was the true star, cooked in chipotle spices. The pico and the spinach were a nice addition, but the main veggies were definitely the main event. I devoured…seriously…devoured my two tacos, with the packed veggies that fell out getting eaten with a fork. No veggie left behind. It was a great meal and just what this weary and sore traveler needed, for sure.

We polished off the remaining tortilla chips and paid for our meal. We left content, full, and really pleased to have actual food in our bellies. The servings weren’t ridiculous, they were perfect. The food was cooked to order, safe for me to eat, and really, really delicious. I was so happy when I left Verde that evening to return to the resort and shower off and relax for a bit before turning in. My body is getting adjusted still to the time change. I think I made it to 8 pm before turning in.

What a great way to kick off the food experience of Hawaii. If any plans fall through while in Kauai…I’d go back there in a heartbeat.

Verde's Vegan Tacos — Verde’s Vegan Tacos

September 5, 2015

Restaurant Review: Bandar, San Diego, California

Restaurant: Bandar, San Diego, California

It’s not every day that I get to travel somewhere new and exciting. But this current week, I’m off on an adventure. Albeit (see an upcoming post), not the adventure that I was expecting, but you make the most of the cards that are dealt to you. You can’t change the circumstances, but you can change the attitude, right?

You betcha!

So, for one day only, I was knee-deep in the surroundings, hills, and the beautiful bay of San Diego. While my traveling buddies (Cathy (aka: the roomie) and Jenn) went to a local taco stand for lunch, I made my lunch out of a protein bar that I brought with me. I hadn’t planned on lunch, and when I can’t check out places online, I get a bit cautious. I like to read reviews and look at menus and be confident in my choice to eat somewhere. When you have food allergies, you just learn not to take risks. It was all good. My bar was filling and got me through to dinner time. Because Cathy had made reservations at a place called Bandar in the Gaslamp Quarter of San Diego.

Bandar is a Persian restaurant of all things. Now, I’ve had a lot of different cuisines in my life, but my taste buds had never had a go at Persian cuisine. Bandar’s owner, Behrooz Farahani, graduated with a degree in architecture and originally owned his own architectural firm. When he visited San Diego in 1986, he decided to move his family (a wife and twin daughters) there to provide them with a better life. Behrooz and his wife, Shokooh, purchased the historical buidling in the Gaslamp Quarter…and soon Bandar emerged, becoming an overnight phenomenon. This husband and wife team raised Persian dining to new heights, using authentic marinades for signature dishes involving beef, lamp, chicken, and fish. Using only the finest ingredients, Farahani insists on personally choosing each cut of meat that is served in his restaurants.

The restaurant, Bandar, is best known for its use of healthy ingredients and bold, complex flavors, bringing the flavors of saffron, limes, and other Persian spices to the forefront of each dish, highlighting the amazing flavor that comes in such a healthy and exotic cuisine.

It had been a long, long day. I was sore from making the hikes through airports to get to my flights. And then hauling around San Diego. But, it was all culminating with the final outing of the evening…dinner. And Cathy chose Bandar as our place to eat as it had great reviews on Find Me Gluten Free…and mostly everything (save the bread) is gluten-free in the restaurant (although I think the desserts are also an exception, but we were too full to even consider dessert). Therefore, this made it a great place to check out.

We were there a little earlier than the reservation and for most of the meal, we were the only ones in there. Considering it was prime dinner time, I was a bit surprised by this. But, what do you do? You get seated early (we all decided we could eat…although I’ve realized that traveling still does a number on my appetite and most times I’m not exactly hungry, but I know I need to eat something. The hostess seated us near the back at a gorgeous table and left us with menus. Water was poured and we settled in for a moment. Flat bread and butter were brought out…and to be sure we asked (because the menu misleadingly says that all food there is gluten-free) about what I could have…and the bread was a no-go. From what I was told…it was good.

The first thing we noticed was the price of the food. Holy hummus, foodies…it was pricey. And with Hawaii on the horizon, we weren’t looking for an expensive meal, for sure. I mean, the cheapest (and pretty much only) vegetarian entree on there (Eggplant Stew) was around $26. I wasn’t sure how big the entree portions were either, and, as I said, I wasn’t all that hungry to begin with. A combination of fatigue and the heat, I believe, are to blame for that. My internal clock was three hours ahead, so in my mind, it was bedtime, not dinner time.

While we decided on what to do for dinner, Cathy placed an order for the Hummus Classic ($10.00) that we could split. With that order in, we continued discussing whether or not to split some appetizers or just let me get an appetizer size plate and Cathy and Jenn split an entree. This actually went on for longer than it should have, but mostly because we were all just tired, and probably hungrier than we realized. BUT…with that being said…our Hummus Classic arrived, without anything to dip in it, so I guess that was meant for that flat bread. Cathy asked our waitress if we could have some tomatoes or something so that I could have some too…and she very quickly said she would bring out some cucumbers for me. YAY! Cathy and Jenn each scooped up a little. This was actually Jenn’s first time (she is a bean-hater, BTW) trying hummus and she did not like it at all. To dry and beany she said. Cathy, however, did like it, and when I got my cucumbers and was able to try it…it was actually really good. Smooth, seasoned with paprika and just…yummy. It had that bit of olive oil to finish and it made for a flavorful touch. It was a nice little appetizer to help get us more focused. And while we enjoyed the hummus and Jenn enjoyed some flat bread, we finally decided on dinner. YAY!

Bandar's Albalu Polo (Black Cherry Rice and Chicken Kebab) — Bandar’s Albalu Polo (Black Cherry Rice and Chicken Kebab)

Jenn and Cathy, in the end, decided to split the Albalu Polo (Black Cherry Rice with Chicken Kebab) entree ($26.00). This is exactly what the dish sounds like…chunks of grilled chicken tenderloin served up with rice and black cherries. The waitress asked if they liked sweet things because it was a sweet dish. The two poultry-loving sweet-toothers were okay with that.

As for me, I went with the Dolmeh (Stuffed Grape Leaves) starter ($12.00). I have had horrible grape leaves at a local place in Louisville, Kentucky (oddly enough called The Grape Leaf) and then had some fantastic ones at a Mediterranean chain called Taziki’s. So, this is like my go-to food. This version of Dolmehs were large grape leaves stuffed with split peas, tarragon, basil, parsley, cilantro, chives, rosemary and basmati rice. When I ordered it, she said it was like a meal…so that was a good sign.

The food actually took a little bit of time to get to us. That was fine, because everything at Bandar is cooked to order. Although, it did get to the point that Jenn and I were joking about having to go find a chicken, kill it, pluck it, debone it, etc. But, lo and behold…as a few more people were coming in, our food arrived. I am very glad that Cathy and Jenn opted to split the entree they got because that platter was HUGE. It easily could have fed 3-4 people. Honestly. And the waitress said that she has seen diners finish it on their own. How that is even possible, I’ll never know. They let me try the black cherry rice, and it was really tasty. But I had my own food to dive into, so I left them to their chicken platter of DOOOOOM, while I settled in to feast on my own meal.

The starter size Dolmehs at Bandar come with four (4) very stuffed grape leaves, each one resting on a fresh slice of tomato. That was a nice touch. After photos for the blog, I carried over the first Dolmeh to my plate and settled in with fork and knife to give it a taste. I sliced through the cooked grape leaf, seeing the seasoned basmati rice, split peas, and herbs poke out and fall onto my plate and the tomato. The rice was perfectly cooked and seasoned. The flavors were awesome. My first bite and I got the fresh herbs immediately in the rice, the spices, and even the peas. It was a great texture, the rice soft, but not mushy, the peas the same…and that grape leaf…it was cooked to perfection. Pairing it with a slice of tomato brought a nice added touch and I ate it, whether it was a garnish or not. I love tomatoes…I could eat a full one as a snack. Needless to say…it was worth the wait…and the indecision…and the price.

And, in case you were wondering, Cathy and Jenn loved their Albalu Polo dish too. Not only was the rice cooked to perfection and paired beautifully with sweet black cherries (I never would have imagined that combination to work), they said the chicken was moist, tender, and tasty. But they hardly made a dent in the actual entree dish itself. But, they did what they could. In the end, Cathy said she could always eat the leftovers for breakfast (which I didn’t believe for a moment, and lo and behold, I was right), so they boxed it up and we left with full and happy tummies.

So, in the end, expensive, but damn, you really do get what you pay for. Honestly, I was not expecting that much food. So, honestly, when you look at it in perspective, Bandar is giving you your money’s worth on their expensive entrees. I was relieved I didn’t attempt the Eggplant Stew on my own after seeing the Thanksgiving Day platter of food that Jenn and Cathy attempted (and failed) to make a dent in.

Bandar was an interesting experience and got Jenn to at least try something new. I’m still working on getting her to try avocado. She says it scares her…but I’ll work on it. That being said, Persian food is very interesting, delightful, and delicious. And I was beyond happy with the food I was able to eat at Bandar. They brought out a tray of cakes to offer us dessert, but we were done and ready to head back to the hotel, cycle through the shower, and get ready for a 3 am wakeup call to get to the airport and continue on our way to Hawaii the next day.

And by the time we were leaving, there were a few more people inside eating. I guess the Gaslamp Quarter (home of SO MANY restaurants) isn’t quite as busy on a Thursday night. But that worked in our favor, as we never felt rushed, and our food was given extreme focus and care. It showed. It was everything I hoped for…and a little more. I’d be more than tempted to go back should I ever find myself back in San Diego.

Bandar's Dolmeh starter — Bandar’s Dolmeh starter

September 1, 2015

Product Review – Sweet Note Gluten Free Sesame Bagels

Product: Sweet Note Gluten Free Sesame Bagels – $7.25

There are few things in life as perfect as a bagel, right? All my New Yorkers, let me hear those cheers of agreement. They are crispy, and soft and chewy and…just amazing little morsels of bready goodness that actually due fill you up and keep that motor running all the way through lunch time. Bagels and I have been BFFs for years.

Well, we were breakfast besties until I was diagnosed with Celiac. Then the bagel and I had to break up. Yep…because I just couldn’t find a decent one out on the market. Which…sucks. Yep. Sucks. The closest I came to bagel perfection was Udi’s Gluten Free Bagels (now available in a variety of flavors) and also Canyon Bakehouse Gluten Free Bagels (Plain & Everything), which were just released this past year. They weren’t perfect…but they were the best out there. Most of the other ones I tried were wrong in texture, taste, or everything. Katz Gluten Free offered some good ones…but again…not anything like the bagels I grew up consuming.

And then, one day, that all changed…

I had just posted on Twitter about trying the new Canyon Bakehouse bagels, when I was tweeted at by the PR person at this random gluten free bagel company, called Sweet Note Bakery. I was, naturally, intrigued. So…I did find myself scoping out their Web site and seeing all the amazing bagel flavors they have to offer. Their bagels not only looked amazing, but sounded amazing too. To top things off and really sweeten the deal for this former New Yorker and bagel-enthusiast, they were New York style! And yes…New York does have a style for bagels. Smaller and more dense. For such a big and bustling city, you wouldn’t think small and dense would sum up the bagel style. But it does…beautifully.

So, Sweet Note Bagels started in 2012, when founder and president, Michelle MacDonald, stepped up to a challenge. She had been baking ever since she was a child and was very passionate about it. When her grandfather and sister were diagnosed with Celiac Disease, she took the first steps on her entrepreneurial journey. Her family really missed a good New York Style bagel. (Hey…I can’t blame them…I know this feeling all too well). So with a lot of experimentation and trial and error, MacDonald perfected the recipe, getting huge approval from her family (also bagel lovers). Gluten-free bagels that taste good?! It was a reality. Sweet Note Bakery’s vision is to make gluten-free options more readily accessible. Those of us who live with Celiac understand how isolating this disease can be, when you can’t have a meal while out with friends and family, be it at a restaurant or a ballpark, or wherever your adventures take you. MacDonald wanted to change that…one gluten-free bagel at a time.

And, as you know, I have already sung the praises of the Plain, Everything, Cinnamon Raisin, Chocolate Swirl and Poppy. Which means…Sesame was the last holdout. I’d been meaning to place an order with Sweet Note Bakery…but life’s been a bit hectic as of late. It kept slipping my mind, although in the mornings I’d be all “I wish I had bagels.” So, one would think I would take drastic action. But, alas…craziness.

But then I finally made the trip up to Columbus, Ohio, to visit my friend Jenn for a weekend. And, one of my favorite stops to make (and one reason I travel with a cooler) is at The Raisin Rack. It’s a great natural food store with a gluten-free section that blows my mind. And, as I was meandering down the aisle…what should I see in the freezer…but Sweet Note Bagels – Poppy and Sesame variety. The two that I hadn’t tried yet. It was an omen. It was a sign. Yes…both flavors were in my basket, in my shopping bag, in my cooler, and then in my freezer.

With Poppy long gone, and a hectic and even more stressful week this week than originally planned…the Sweet Note Gluten Free Sesame Bagels made their debut in my kitchen (and my belly) yesterday and were polished off today. Let me tell you…these were completely worth the wait. I pulled the sleeve of Sweet Note Gluten Free Sesame Bagels out of the freezer yesterday morning, just as I was about to make them. Why? Because the bagel goddesses in charge of the Sweet Note Bagel Empire instruct per the packaging that you should not let these bagels thaw to room temperature…and instead, microwave them to perfect softness for about 60 seconds. Allow to cool (or don’t) and slice in half. Toast these bagel halves to perfection, either in a toaster, or, if you’re like me and don’t own a toaster, in the oven at 350°F for about…15-20 minutes. What emerges is sheer toasty bagel perfection, all golden brown and ready for their liberal schmear of the vegan cream cheese that is in my fridge. Time to dig in.

I love anything with sesame seeds on it, honestly, and these get a nice toasting, making the flavor really…pop. I was hooked at first bite, for real!! The Sweet Note Gluten Free Sesame Bagels are what sesame bagels are meant to be like. Perfectly coated, because bagel perfection is what Sweet Note Bakery is all about. They hit up the top with a nice layer…and speckle that bottom. No plain bottoms here. No way! Every bite gives you that sesame flavor that you love. The bagel itself…a nice crisp on the outside with that soft, chewy center. It’s amazing what a good bagel can do to start your day off right. And the Sweet Note Gluten Free Sesame Bagel is not just a good way to start your day off on a sweet note (heh…see what I did there?), it’s a great way! This bagel is everything you love about that sesame flavor, without having to go to your favorite Asian bistro at 5 am. They aren’t open. But your freezer is open 24/7…365 days a year. So stock happy bagels in your happy freezer…whichever flavor makes you happiest. But trust me, a good sesame bagel…no…a great sesame bagel like the one from Sweet Note…is a happy place and a happy food. Even better, the inner bread, that soft, chewy part, is perfect. No holes or airpockets, like those you can find in the gluten-free bagels in the supermarket. You know what I’m talking about…so you don’t have that “I paid for holey products!” moment and feel like you wasted your money and you’re not getting your fill. Sweet Note Gluten Free Sesame Bagels are, like all their bagels…love in a bag. Every flavor has now been consumed with eager anticipation and foodie amazement…and everyone has left me satisfied. Bagel perfection…in a gluten-free, New York-style way. It doesn’t get any better than this!

So…let’s talk about ingredients, shall we? The Sweet Note Gluten Free Sesame Bagels are made with LOVE (and you can tell!), water, white rice flour, tapioca flour, sweet white rice flour, sorghum flour, sugar, cane syrup, olive oil, molasses, yeast, xanthan gum, psyllium husk, sesame seeds, and salt. These bagels are gluten-free, soy-free, dairy-free, non-GMO, egg-free, peanut & tree nut-free, and cholesterol free. LOVE IT!! Vegan and gluten-free…yes, please. I also love that their ingredient list is all real food. No weird chemicals and preservatives. Just real…tasty…perfect ingredients.

And now…here is where we discuss the nutrition facts of the Sweet Note Gluten Free Sesame Bagels. A serving size is 1 bagel (128 grams), and there are 4 bagels in a sleeve. This one bagel will dish up 310 calories, 5 grams fat, 1 gram saturated fat, 0 grams trans fat, 22 mg cholesterol, 350 mg sodium, 62 grams carbohydrates, 3 grams fiber, 7 grams sugars, and 5 grams of protein. Seriously…this is a great choice for breakfast as it does keep you energized and full throughout the entire morning. So much love. Oh yes…a sesame coated love-fest for sure.

And guess what? This is not where my Sweet Note Gluten Free Bagel journey comes to and end. Nope. For one thing…I intend to always have some of these delights in my freezer. I’d be missing out on life if I didn’t. BUT…more importantly…it is September and that means they have just released their limited time fall flavor…PUMPKIN SPICE!

And you know me…I love PUMPKIN EVERYTHING! As my birthday is in 19 days…I think I’m going to have to celebrate by ordering some of their Pumpkin Spice bagels. I mean, I’ve earned it, right?

If you are a bagel aficionado like me…and if you have to eat gluten free (or not…because you really won’t care. These are awesome and my gluten-loving roomie LOVES these!), hurry over to their Web site and place an order. OR…check your local natural food stores, as they might carry them. Me…I still have to do the online order…but they ship fast and get here in amazing condition. I am so glad that they pinged my tweet about my blog or I’d never know the goodness of a perfect gluten-free bagel.

Sweet Note…I am definitely a #CrazyBageler!! Proud flag waver and supporter of your crazy-good, crazy-tasty, crazy-flavorful, crazy-that-they-are-gluten-free New York Style Bagels!! Love is all I have, which works…because love is what you give us! Thank you!

Sweet Note Gluten Free Sesame Bagels topped with a schmear of vegan cream cheese

August 29, 2015August 29, 2015

Product Review: Daiya Cheezy Mac (Deluxe Cheddar, Deluxe Alfredo, White Cheddar Style Veggie)

Product Review: Daiya Cheezy Mac (Deluxe Cheddar, Deluxe Alfredo, Deluxe White Cheddar Style Veggies) – $4.99+/each

There is just something that is so uplifting about finding a newly released product rather quickly in your regular grocery store. That was exactly how I felt when I stumbled across the new line of Daiya Cheezy Mac, which I didn’t even know existed. So…surprise, surprise!

Usually I keep very up-to-date on any forthcoming gluten-free and dairy-free products, and Daiya is always my go-to when it comes to anything involving cheese! I have been a fan of Daiya vegan cheese products since I first had to go dairy-free. While I find that most of their products have that “Daiya” flavor…it doesn’t really change the fact that it is delicious vegan cheesy goodness. Gotta love it.

So, yes…imagine the happy dance of joy that occurred when I was walking the natural food aisles at my local Kroger and…as I turn around from the vegan milks…there on a shelf right at eye-level are three different varieties of the Daiya Cheezy Mac products. OH. MY. GOD. There were only 1 box left of each on the shelf. And they were all coming home with me.

I’ve been cutting out a lot of processed foods, but there is always a time and a place for easy-to-prepare products, especially on those weeks where you’ve planned out breakfast, snacks, and dinners…but forget about the ever-important lunch meal. Which is exactly what happened this past week. But, thankfully these beautiful boxes were sitting on a shelf in my pantry and definitely saved three days of lunches this past week (the other days brought allergen-free soft pretzels from the local gluten-free bakery, Annie May’s Sweet Cafe, and I cooked up a gluten-free vegan pasta with fresh veggies from the garden). Guess it was a week of pasta lunches…and I’m way okay with that.

So…let’s start with the first one that we tried right out of the gate…

Daiya Deluxe White Cheddar Style Veggie Cheezy MacDaiya Deluxe White Cheddar Style Veggie Cheezy Mac

This was the smartest pic of the day when we devoured this for lunch of Tuesday. There was a serious lack of veggies happening that day, with our local professional soccer team playing that night. The morning was filled with some gym-time and leftover couscous cakes and dairy-free yogurt. That at least had some fruit in it. But dinner, for me, was simply a protein bar (Luna Protein Mint Chocolate Chip if you were wondering…) so the veggies were a nice touch and perfect on this day. This box comes complete with a package of gluten-free brown rice pasta and dehydrated veggies (think peas, carrots, and red bell pepper) and a pouch of dairy-free “cheeze” sauce (not powder), which is white cheddar flavored in this particular version. As the noodles are boiled for 7-8 minutes to reach that perfect al dente, the veggies re-hydrate, adding not only a touch of color but some depth of flavor too. Noodles are drained and then put back into the pot and the cheeze sauce is then poured over top and mixed in. LOVE!! I LOVED THIS! I was so happy with the first bite I took of this pasta. It was creamy and dreamy and fluffy and awesome. And just…REALLY FREAKIN’ GOOD! How’s that. The veggies are a very nice touch and one that doesn’t leave semi-hard veggies into perfectly cooked pasta. It all came together. And the sauce being in a pouch and being a sauce, not a powder, meant it was silky and creamy and not lumpy and gunky. I really enjoyed this! I shouldn’t have been surprised…but I was.

Ingredients for the Daiya Deluxe White Cheddar Style Veggie Cheezy Mac are: Brown rice pasta (whole grain brown rice, rice bran, water), filtered water, dried vegetable blend (pea, carrot, red bell pepper), tapioca starch, non-GMO expeller pressed: canola and/or safflower oil, coconut oil, sea salt, vegan natural flavors, pea protein isolate, potato protein, tricalcium phosphate, evaporated cane sugar, lactic acid (vegan, for flavor), xanthan gum, yeast extract, titanium dioxide (naturally occurring mineral), onion, vitamin B12. It is gluten-free, dairy-free, soy-free, certified vegan, and also kosher.

As for nutritional information for the Daiya Deluxe White Cheddar Style Veggie Cheezy Mac…my roommate and I split these to make a bigger meal, but the serving size is 1/3 of the package with 3 (obviously) servings per box. One serving will provide 290 calories, 9 grams fat, 3.5 grams saturated fat (from the coconut oil), 0 grams trans fat, 0 mg cholesterol, 590 mg sodium, 48 grams carbohydrates, 3 grams fiber, 1 gram sugars, and 6 grams protein. How about that??!!

Daiya Deluxe Cheddar Style Cheezy Mac

So then, along came Thursday. And when I went to the pantry on Wednesday night to prepare the pasta for Thursday’s lunch, I asked my roomie if she wanted alfredo or cheddar. She went with the classic cheddar. And so, out that box came. Same basic cooking instructions as the other box. Which makes it really easy to plan on preparation timing. HA! Into the boiling water went the noodles (no veggies this time). Once they were done, they were drained and sauced accordingly. And this one…this one really wins the day. When I first started making the (highly processed) Velveeta Mac & Cheese meals at home, I loved how the sauce would just taste on the noodles, coating all of them in this great ooey-gooey-ness. And THAT was what Daiya did here. Daiya brought me the flavors of my adolescent years…in a version that I safely can devour and gorge myself on. Which, I could easily do. The rich, velvety cheeze sauce is a perfect cheddar flavor, coating each noodle in its creamy goodness. I was in heaven while I devoured this one at my desk that day. Seriously…beyond anything that I expected! I would marry this product.

The ingredients in the Daiya Deluxe Cheddar Style Cheezy Mac are: Brown rice pasta (whole grain brown rice, rice bran, water), filtered water, tapioca starch, non-GMO expeller pressed: canola and/or safflower oil, coconut oil, sea salt, vegan natural flavors, pea protein isolate, potato protein, tricalcium phosphate, evaporated cane sugar, lactic acid (vegan, for flavor), xanthan gum, yeast extract, titanium dioxide (naturally occurring mineral), annatto (color), onion, vitamin B12. This product is also gluten-free, dairy-free, soy-free, certified vegan, and kosher.

As for nutrition, a serving of the Daiya Deluxe Cheddar Style Cheezy Mac is 1/3 of the package and the package is meant to serve 3. A serving of the Daiya Deluxe Cheddar Cheezy Mac will provide you with 300 calories, 9 grams fat, 3.5 grams saturated fat (again…coconut oil), 0 grams trans fat, 0 mg cholesterol, 580 mg sodium, 48 grams carbohydrates, 2 grams fiber, 0 grams sugars, and 5 grams protein. It is filling and delicious and amazing and I love, love, love it.

Daiya Deluxe Alfredo Style Cheezy Mac

My roommate didn’t grow up eating anything with alfredo sauce…so moving in with me has been an adventure. I’ve made this usually dairy-heavy sauce out of cauliflower and now have dished it up using Daiya’s version of this amazing sauce. While this one turned out to be her least favorite, I think this was my second favorite (cheddar being the best!). Same easy prep…same simple directions, but this time…that awesome those cooked noodles were drenched in the comforting white sauce that is alfredo. Yes…alfredo can be just as delicious without all the cream and dairy and Daiya proves it. I loved the little touch of black pepper, which brought a depth of flavor to each bite. The creamy sauce clung to the noodles, making each bite feel so sinful, but in honesty, it wasn’t. And that is what makes this the ultimate comfort food of all time. And, yes, this does have that cheesy, creaminess that is associated with alfredo for sure. You won’t even miss the real thing. This was true love. True, true love.

The ingredients that go into the Daiya Deluxe Alfredo Style Cheezy Mac are: Brown rice pasta (whole grain brown rice, rice bran, water), filtered water, tapioca starch, non-GMO expeller pressed: canola and/or safflower oil, coconut oil, vegan natural flavors, sea salt, pea protein, potato protein, tricalcium phosphate, evaporated cane sugar, lactic acid (vegan, for flavor), xanthan gum, titanium dioxide (naturally occurring mineral), yeast extract, spices, onion, garlic, vitamin B12. As before, this product is gluten-free, dairy-free, soy-free, certified vegan, and kosher!

As for the nutritional information for the Daiya Deluxe Alfredo Style Cheezy Mac…a serving size is 1/3 of the package with (again, obviously) 3 servings per package. If you stick to that serving (my roomie and I just split it in half), you will be taking in 290 calories, 9 grams fat, 3.5 grams saturated fat (hello, coconut oil), 0 grams trans fat, 0 mg cholesterol, 600 mg sodium, 48 grams carbohydrates, 2 grams fiber, 0 grams sugars, and 5 grams of protein. A creamy and dreamy product.

I believe in Daiya. I really do. They are experts and proving dairy-free and gluten-free alternatives to the grocery store aisles. Seriously…these boxes were some of the best investments I ever made. I loved the flavors and the creaminess that each different variety provided. And they really did all taste different…and while I certainly have my favorites, all three were a fantastic way to enjoy one of life’s best comfort foods, without destroying my stomach in the process. Daiya is proof that there is a God that loves the dairy-free (and gluten-free) people. And even if you aren’t required to eat this way, I highly recommend trying out these products regardless. My roomie is very much in love with these products and she doesn’t have to eat this way. She just does because I do.

Daiya…our love affair continues. Thank you!!

August 29, 2015

Product Review: Biatalia Gluten Free Couscous di Mais

Product: Biatalia Gluten Free Couscous di Mais – $5.00+

Here’s the story…of a lovely lady…who used to always cook with couscous. Then she was diagnosed…as a Celiac…and couscous had to vamoose.

Here’s the story…of this thing called Cuisine Cube…who was packaging up gluten-free products. And in May, the box included couscous…and there was much rejoicing in the land.

*cough*

Sorry…I couldn’t resist. My last name is Brady…so the Brady Bunch theme has pretty much been a big portion of my life. And, for just over a year, I can honestly say that Cuisine Cube was a big portion of my life. I hated to have to give up my monthly subscription, but I had medical bills from this torn hip labrum eating into my budget big-time. But that’s not to say that I don’t miss it. I am in the process of using up the final few things that I have from past cubes…and part of me hopes to jump back into the subscription again soon.

So, first let me recap for you what Cuisine Cube is all about, shall I? Cuisine Cube is a subscription service that delivers 5-6 gluten-free, full-size products to your door for as little as $34.99/month. Inside the cube, you will discover full-size products (not sample sizes) that are made by local and smaller, artisan companies, rather than those that you can find at the average grocery store. It has introduced me to so many new and delightful products. Each box contains a breakfast, lunch, dinner, snack, and dessert product…and then, sometimes, an extra bonus item. Who doesn’t love a little something extra, right? Keep in mind, however, that Cuisine Cube has gone through some changes as of May. No longer do they strictly only offer gluten-free cubes. In addition to their gluten-free option, they now also offer Artisan and Vegan cubes as well. The Artisan cube means that you have no food allergies and foods that contain common food allergens will be included. The Vegan cubes contain products that are dairy and animal free. And, they still have the Gluten Free cubes, which will have products that contain no gluten or wheat. So, if you’re really interested in being introduced to the smaller, lesser-known, artisan companies, give Cuisine Cube a try! It’s like…Christmas…or your birthday…every month! Who doesn’t love that?!

So, as my sing-songy typed up intro to this blog explained…one of the May (Is For Mom) 2015 Cuisine Cube included an 18 ounce box of Biatalia Gluten Free Couscous. I was thrilled…because I used to use couscous all the time in recipes. And now, it wasn’t off limits. Here, right in my clutches, was an amazing box of gluten-free couscous. And I totally get that it took me until the end of August to actually get around to using it, but…wow…was it ever worth the wait.

First of all, the Biatalia Gluten Free Couscous is simple and easy to prepare. Pour one cup of boiling water over one cup of the uncooked couscous. Add a pinch of sea salt and cover, allowing it to sit for about 5 minutes. After the water is absorbed, gently separate the grains with a fork and spoon, add olive oil, and top with your favorite condiments. Which…is normally what I would do. But I went a little CRAZY this last week.

A couple of weeks ago, my roomie picked up some lamb chops at the local farmer’s market for me to cook up. Hey…I have dreams of appearing on Master Chef…so she said I needs to learn to cook all the proteins, even if I don’t eat them. She volunteers for that. So, with the recipe on hand for Honey Balsamic Lamb Chops ready to go, I pulled up a recipe online from Giada De Laurentiis’ couscous cakes…which involved cooking up the Biatalia Gluten Free Couscous Cakes. I just took 2 cups of the cooked couscous (which was made from 1 cup dry), mixing it with fresh basil, 2 eggs, ground coriander, lemon zest, salt, black pepper, and gluten-free all-purpose flour. Place 1/4 cup of olive oil into a pan and pat the mix into little 1/4 cup cakes (it will make 8) and fry them up, draining them on a paper towel.

Of course, with the leftover couscous, I had to try it out. Untouched. And…OH MY GOD…this is really the first gluten-free couscous (I tried 2 others) that really has that real couscous texture. I would have questioned the authenticity of the gluten-free status of this product, but it’s right there in print. Amazing. And, let me tell you, when I combined it with the listed ingredients from Giada’s recipe and made the couscous cakes…the flavor was only elevated. The taste and texture of the Biatalia Gluten Free Couscous was phenomenal. I mean, I was beyond surprised. In fact, I had to double-check the box just to make sure it truly was gluten-free. To say I am blown away is an understatement. This wowed me in every way possible. It paired great with her honey balsamic lamb chops and my honey balsamic portobello mushroom cap. Seriously. So yum!

Let’s discuss the ingredients of Biatalia Gluten Free Couscous. This amazing couscous is made from organic corn flour and water. That’s it. Yep. It’s that easy. Clean eating at its best.

As for the nutritional information, one serving is 1/4 cup of the couscous (about 40 grams). This serving will provide you with 140 calories less than 1 gram of fat, less than 1 gram of saturated fat, 30 grams of carbohydrates, less than 1 gram of sodium, about 0.5 grams of sugar, 3 grams of protein and 2 grams of fiber. Isn’t that fantastic?

So, without a little help from Cuisine Cube I never would have known about Biatalia Gluten Free Couscous. Made from 100% corn, the taste and texture are amazing and honestly…spot on. You would never guess that this was a gluten-free version of one of my favorite grains to cook with. And now, it is back in my life again. You can order Biatalia Gluten Free Couscous from online shops such as The Shop Agora. Trust me, this one is not to be missed!

Honey Balsamic Glazed Portobello Mushroom Cap with Couscous Cakes made from Biatalia Gluten Free Couscous di Mais

August 17, 2015

Product Review: Sweet Note Gluten Free Poppy Bagels

Product: Sweet Note Gluten Free Poppy Bagels – $7.25

They’re back!! Not just bagels my friend. And not just those crazy poppy seeds that get everywhere, screw up drug tests (or so I’ve heard), and make everything taste amazing. Nope. I’m talking Sweet Note Bagels! If you missed out on my initial fawning over this brand of gluten-free bagel…then you’ve missed out. So it up and pay attention! And if you remember it all too well, welcome back…because they hit another one out of the endzone…or something!

You see, a long time ago in a Twitter-verse far, far away, I posted a blog regarding the Canyon Bakehouse Gluten Free Bagels that I had actually found in my area. Much praise and accolades were given. And then…a highly efficient PR person for another gluten-free bagel company replied to my tweet and told me that if I enjoyed Canyon Bakehouse…then I would love what they were serving up.

I was skeptical, naturally…but found myself clicking on the link to go to their Web site. And lo and behold…a virtual gluten-free bagel bakery awaited my every bagel desire. Well…maybe not every desire…but they had quite the variety. And what was even more important, especially to this former New Yorker and bagel-enthusiast, they were New York style! And yes…New York does have a style for bagels. Smaller and more dense. For such a big and bustling city, you wouldn’t think small and dense would sup up the bagel style. But it does…beautifully.

And, as you know, I have already sung the praises of the Plain, Everything, Cinnamon Raisin, and Chocolate Swirl. Which means…Poppy and Sesame are all that remains. I’d been meaning to place an order with Sweet Note Bakery…but life’s been a bit hectic as of late. It kept slipping my mind, although in the mornings I’d be all “I wish I had bagels.” So, one would think I would take drastic action. But, alas…craziness.

And last Monday, I busted out the Sweet Note Gluten Free Poppy Bagels for breakfast. Per the instructions on the packaging, do not thaw these bagels on the counter. Just don’t. Obey the bagel goddesses who are in charge of these fantastic bagel-y treats. They say nuke each one for 60 seconds, until they are soft. Allow to cool slightly (or don’t)…and then slice in half. Toast…in a toaster or, if you’re like me and don’t own a toaster, in the oven at 350°F for about…10 minutes. This gave me time to toss them in the oven and then toss myself into the shower (Hey, Monday morning is spin class…and I had an office I didn’t want to offend with my workout funk!)…and upon my return, I pulled them out of the oven. And they were perfect. I mean…golden brown perfect. Each half got a liberal schmear of the vegan cream cheese that is in my fridge and then my roommate and I dug into the Poppy variety.

DUDE! YUM! The packaging says…“For flavor that POPS…” like Poppy Seeds…get it? HAHA! Well, the fact of the matter is, those little black seeds really are a powerhouse for flavor. And what’s more is that Sweet Note Bakery knows how to properly coat a bagel, prep a bagel, and put out a good quality bagel. Sure, some seeds fleck off, but that’s what happens. That’s life. You simply wet a fingertip and pluck them up, or turn your cream cheese side down and dab at them. It’s all good. The bagel itself…a nice crisp on the outside with that soft, chewy center. It’s amazing what a good bagel can do to start your day off right. And the Sweet Note Gluten Free Poppy Bagel is not a good bagel…it’s a damn good bagel. It’s a happy bagel. A poppin’ fresh bagel. It’s an everything is going to be okay bagel. The poppy seeds bring this nutty flavor and aroma to the toasted bagel. The bread itself is perfection…no airpockets of “WTF WHERE IS MY PRODUCT?” that can happen with gluten-free bread products. It’s…love in a bag. Every flavor I’ve tried has been outstanding. And this one just got added to the list.

So…let’s talk about what goes into the Sweet Note Gluten Free Poppy Bagels, shall we? These bagels are made from LOVE (Yes, that is on the ingredient list), water, white rice flour, tapioca flour, sweet white rice flour, sorghum flour, sugar, cane syrup, olive oil, molasses, yeast, xanthan gum, psyllium husk, poppy seeds, and salt. These bagels are gluten-free, soy-free, dairy-free, non-GMO, egg-free, peanut & tree nut-free, and cholesterol free. LOVE IT!! Vegan and gluten-free…yes, please. More of these! Like for life. Just keep them coming!

Now, let’s look at the nutritional information. A serving size is one (1) of the Sweet Note Gluten Free Poppy Bagels. This bagel will provide you with 310 calories, 5 grams of fat, 1 gram saturated fat, 0 grams trans fat, 22 mg cholesterol, 520 mg sodium, 62 grams carbohydrates, 2 grams of fiber, 7 grams of sugars, and 5 grams of protein. Yes…these bagels are filling, and that’s what I love about them. With other gluten-free bagels on the market, I am full for an hour, then hungry again, despite being twice as big. Most others on the markets are made with fillers rather than real ingredeints, and that’ makes a difference by leaps and bounds.

Love. Love is their main ingredient. And love is what I give back. Sweet Note Bagels is doing the gluten-free community a lot of justice by putting out quality, delicious, amazing bagels. If these were served to anyone, no one would be able to tell that they are gluten-free. That is how outstanding these bagels are. With this package polished off, all that remains is the Sesame…before I need to restock. Maybe the Pumpkin Spice will be back by then…

Stay tuned!

Sweet Note Gluten Free Poppy Bagel topped off with a schmear of vegan cream cheese

August 17, 2015August 18, 2015

Recipe: Gluten Free Strawberry Breakfast Cake

It was one of those moments where you receive an e-mail with a recipe…and you’re out of town visiting a friend, who happens to keep gluten-free goodies at her house just for you! And every ingredient needed for said recipe that caught your attention is already in her pantry, fridge, or freezer.

To me, that sounds like a sign to make something for sure. And as it is traditional for the two of us to cook at least once together when visiting…this recipe seemed to fit the bill.

And why did it catch my eye? First…the word “breakfast” was involved. We all know that my favorite meal of the day is breakfast. Secondly…the word “cake.” Yes…CAKE FOR BREAKFAST!

I have actually made this recipe twice now…and found the flour I used for it the second time (Mina’s Purely Divine Gluten Free All-Purpose Flour) worked a lot better than the Trader Joe’s Gluten Free All Purpose that we used at Jenn’s. I served this up to my parents, my sister, and my nephews…and all loved it as much as my roommate, Jenn, and I did. So…this is forever being made.

The original recipe was from Gluten Free on a Shoestring…posted by Udi’s Gluten-Free. The recipe below…is how I make it!

Cake for breakfast…it sounds so sinful, but, even more importantly…it’s delicious.

Recipe: Gluten Free Strawberry Breakfast Cake

Servings: 16
Time: Prep 10 minutes; Bake 25 minutes

Ingredients:

1-3/4 cups all-purpose gluten free flour (I used Mina’s Purely Divine Gluten Free All-Purpose Flour)
1-1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 cup sugar
4 tablespoons unsalted butter, at room temperature (I used Earth Balance)
1/2 cup + 1 tablespoon vanilla Greek yogurt, (If dairy-free, use soy/almond/coconut yogurt) (you make need to add more to mix)
2 eggs, beaten
1-1/4 cups fresh roughly chopped strawberries

Directions:

Preheat your oven to 350°F. Grease an 8-inch square baking pan, then line it with crisscrossed sheets of unbleached parchment paper, overhanging both sides of the pan. Set the pan aside.

Make the batter.

In a large bowl, place the flour, baking powder, baking soda, salt and sugar, and whisk to combine well.

Create a well in the center of the dry ingredients and add the butter, yogurt and eggs, mixing to combine after each addition. The batter will be thick.

Add 1 cup of the chopped strawberries and mix gently until the strawberries are evenly distributed throughout the dough, taking care not to crush the strawberries.

Scrape the batter into the prepared pan and spread into an even layer with a wet spatula. Scatter the remaining 1/4 cup chopped strawberries over the top of the batter, pressing them gently into the batter.

Bake the cake.

Place the pan in the center of the preheated oven and bake until a toothpick inserted in the center comes out clean and the top is very lightly golden brown (about 25 minutes). Remove from the oven and allow to cool in the pan for 10 minutes before lifting out by the overhung parchment paper and placing on a wire rack to cool (peeling off the parchment from the bottom of the cake if possible). Allow to cool completely before slicing into 16 squares and serving.

**NOTE: I store this in the fridge and give it a 20-30 second heat up in the microwave before eating. It is DIVINE!**

~*~*~

This cake is not just for breakfast, but it is a rather healthy, low-calorie, and amazingly moist and delicious way to have breakfast. Nothing better than having your cake (for brekkies) and eating it too! I was so impressed by this recipe, and totally made only a few slight adjustments to the recipe, but it came out perfect. And I intend to make it again very soon. It’s easy, it’s delicious…it’s what breakfast should be.

Cake.

ENJOY!

August 17, 2015

Product Review: GeeFree Gluten Free Puff Pastry Sheets

Product: GeeFree Gluten Free Puff Pastry Sheets – $8.49+

HOLD. THE. GLUTEN. FREE. PHONE.

Reread that product name…

Go ahead.

YES!! Gluten Free Puff Pastry Sheets.

FINALLY!!

Bless you GeeFree. Bless you for bringing these into the gluten-free world. Thank you for putting these out on the market. Why? Because I’ve looked at the very complicated and confusing instructions on how to make gluten-free puff pastry at home and it was not something I thought I was capable of producing. Not well. Not at all. And I love to bake and cook. So…THANK YOU!!

It was at Expo West in 2014 that the GeeFree Gluten Free Puff Pastry Sheets were introduced. I saw the pictures on the various Twitter feeds and Instagrams that I follow of people who were fortunate enough to attend. And I was excited. SO excited. And then…let down at the fact that I have never…ever…seen this brand carried anywhere in my area. I looked though. And it took a trip to Columbus, Ohio…and the natural food store Raisin Rack, before I found these…three weekends ago. Believe it or not…it took over a year. I bet you’re wondering if the wait was worth it.

GeeFree Gluten Free began when Susan Hougui, a veteran of the food industry for over a decade, was visiting with friends while traveling overseas. The family needed to avoid gluten and Susan was served the most delicious puff pastries. Intrigued, as she had never seen anything like it, she tried them and found them to be crispy, yet tender, treats. Excited with this discovery, she called her friend and master baker, Steve Leyva, to help her recreate and perfect the treats that Hougui had been served…and that she knew would be a sensational hit. The first three products to be released in the savory line from GeeFree were Spanakopita, Franks in Blankets, and Chicken Pot Pie. And now…PUFF PASTRY!!

Puff Pastry…for sweet or savory. For desserts or dinner. PUFF PASTRY!! GLUTEN FREE PUFF PASTRY!!

Thank you…GeeFree Gluten Free. Thank you!

So…since I now had the GeeFree Gluten Free Puff Pastry Sheets in my clutches…and my freezer…I knew immediately the first thing I wanted to make with them. Way back…back before I went gluten-free, I made these amazing Tomato and Goat Cheese Tarts, with the aid of a recipe from The Barefoot Contessa, and fell in love with them. This was just before I had to go gluten-free…and so…when it happened, this new favorite recipe was now forever gone. I attempted it a couple of years ago, in 2013, with the Pillsbury Gluten Free Pie & Pastry Dough. It wasn’t the same at all. So…when a recipe that actually calls for puff pastry now can have real (gluten-free) puff pastry, I, naturally, have to make it. So I did.

I put the pastry sheets into the fridge the night before I was going to make this dish, allowing them to thaw from frozen. When I got home from work, I began to work on caramelizing onions for the recipe, slicing tomatoes, giving my homegrown basil a julienne, and then went to snag the pastry sheets from my fridge to prep them. My counter top got a liberal sprinkling of gluten-free flour, as did my rolling pin, and I rolled out the sheet to be thinner before cutting 6 inch circles from it. I used a paring knife to score a ¼-inch-wide border around each pastry circle. Then, the center circle was scored with the tines of a fork and given a sprinkle of Parmesan cheese, not leaving the border of that second circle. The caramelized onions were placed on top, along with crumbled goat cheese, a slice of tomato, olive oil, basil, salt and pepper. I sliced shards of Parmesan to put over the top and went to bake these tarts, praying that this all worked out just as I remembered.

The bad…the puff pastry didn’t puff up around the edge that was not scored. So, if you are looking for that flaky, layered, soft crust that puff pastry produces when it puffs in the oven…this didn’t happen. The puff pastry remained completely flat…like a pizza crust.

The good…it tasted phenomenal. And even though I baked it at a higher temperature (per the recipe I was using, as opposed to the box directions), it didn’t burn (like the Pillsbury pastry dough did), and it did have that light texture you expect from a puff pastry…just without the lift. And that’s fine. It got to this gorgeous golden color. And it worked as a great base for the tart I was making. So, it wasn’t like the one I used to be able to eat…it sure tasted like it. Looks aren’t everything. And this didn’t look bad, it just didn’t get puffy. The flavor, buttery, crispy, soft, amazing…yeah…it was worth the wait for over a year to actually try this stuff. And I think next time I’m going to try it in one of their suggestions online…like a fruit tart…or a vegan version of a pot pie. Hmmm…that might be what I do actually. YUM!!

Let’s discuss what goes into the making of the GeeFree Gluten Free Puff Pastry Sheets. These pastry sheets are made from potato starch, butter (sweet cream, natural flavorings), water, canola oil, eggs, sugar, baking powder, salt, xanthan gum, flaxseed meal, whey protein concentrate, inulin (chickory root), guar gum, baking soda, citric acid, and annatto.

Each package contains two 9×7 frozen puff pastry sheets. This box is meant to serve 6 people. A serving size is 1.5 ounces of a pastry sheet. This serving will provide you with 150 calories, 9 grams fat, 4.5 grams saturated fat, 0 grams trans fat, 25 grams cholesterol, 250 mg sodium, 18 grams carbohydrates, 1 gram fiber, 1 gram sugars, and 0 grams of protein. Not extremely filling…but definitely full of delicious flavor and texture.

I am impressed with the innovation of gluten free puff pastry sheets that can be bought at the store in the freezer section instead of having to go through the quite labor-intensive way of making it from scratch. GeeFree Gluten Free took all the hard work out of the task and simplified it into puff pastry sheets that are there for your convenience. I am one happy little baker and chef right now. Oh yes…so very happy. If you can find the GeeFree products, get the Gluten Free Puff Pastry and create some puff pastry goodness. Just…amazing that it has happened.

Gluten Free Tomato & Goat Cheese Tart made with GeeFree Gluten Free Puff Pastry Sheets

August 17, 2015August 17, 2015

Recipe: Tomato-Miso Soup

If there is one thing that I love almost as much as breakfast…it’s soup. I am a soup junkie. I will eat soup at any time of the year…even in the summer. I think it can be the most perfect meal. And, when made right, it can be quite good for you too.

I bought some white miso paste a few weeks ago to use in an eggplant recipe and had quite a bit still left over in the fridge. I was interested in what I might be able to make with it…and that’s when Food & Wine Magazine sent through one of their recipe e-mails, and this one was timely, indeed.

This Tomato-Miso Soup both light and hearty…and definitely healthy. It became one of my favorite lunches I have brought to work thus far. And it’s made from real ingredients…which makes it even better. The flavor is earthy and sweet…bringing this fantastic balance. And the star…the shiitake mushrooms.

Recipe: Tomato-Miso Soup

Servings: 6
Time: 10 minutes; Cook 15 minutes

Ingredients:

1 tablespoon vegetable oil
1/2 pound shiitake mushrooms, stems discarded, caps thinly sliced
1 large garlic clove, minced
2 tablespoons tomato paste
4 1/2 cups water
1 can diced tomatoes
1/2 cup light miso paste (shiro)
1 teaspoon soy sauce (I used reduced sodium tamari)
3/4 pound soft tofu, cut into 1-inch dice
3 large scallions, thinly sliced
6 small to medium radishes, thinly sliced

Directions:

Heat the oil in a large saucepan.

Add the mushrooms and garlic and cook over moderate heat, stirring, until fragrant, about 1 minute.

Cover and cook over low heat, stirring a few times, until the mushrooms are tender, about 6 minutes.

Add the tomato paste and cook, stirring, for 1 minute.

Pour in the water, stir well and bring to a boil.

Add the tomatoes, cover and simmer over low heat for 5 minutes.

Whisk in the miso and soy sauce and return to a simmer.

Add the tofu and simmer for 2 minutes.

Ladle into bowls, garnish with the scallions and radishes and serve.

~*~*~

I loved everything there was about this soup. There were so many textures, and this bold flavor, thanks to the miso. The radishes and scallions added before eating brought a bit of crunch, while the mushrooms gave this soup a meatiness to it, without any actual meat. I can’t wait to make this one again. If you have a great love of soup and rich flavors without simmering it all day…this is the soup for you.

August 16, 2015

Product Review: Glutino Gluten Free Corn Bread Stuffing + Recipe Bonus

Product: Glutino Gluten Free Corn Bread Stuffing – $5.99+

Who says stuffing is just for Thanksgiving? Where is that written? Growing up, I was one of the only people in my family who wanted to have stuffing. My dad wasn’t a fan, so my mom never made it. Everything I needed to know about stuffing, I tasted at my friend’s homes. It was a rare occasion that my mom would make it…and as we never had turkey on Thanksgiving, but enjoyed a delicious shrimp creole instead…well…this was more of a Christmas thing.

When I went gluten-free…stuffing was off the menu regardless…unless I made it myself. In fact, one of the first gluten-free recipes I posted was a Gluten Free Hazelnut Sage Stuffing, which I made with Rudi’s Gluten Free Bread. That was back in 2011…and I’ve made that recipe quite a few times since then. It’s delicious and easy and amazing.

But sometimes, you just don’t want to do all the work yourself. These days, my free time is less and less. I’m recovering from a torn hip labrum, getting back to running, doing all my stretches for physical therapy and trying to maintain only a slight bit of pain when I move, and everything else like work, preparing meals/snacks for work, and maintaining my training/workout schedule. It just isn’t always feasible to pull out a recipe and whip something up.

Well, two weeks ago, I was in Columbus, Ohio, visiting my friend Jenn. And as I was packing up to head home, she handed me a box of Glutino’s Gluten Free Corn Bread Stuffing. As it was due to expire within the month, I decided I would make this for lunches this week for both the roomie and myself. And, that Sunday evening, I did just that…

I had everything else needed to make the recipe that was supplied on the box in my fridge, ironically enough. I guess I just know what’s good to have on hand, HAHA! Actually, it was just luck that I didn’t have to pick up anything else to make this. All I needed was butter (I used Earth Balance), eggs, vegetable broth, celery, and onion. That was it. I followed the instructions on the box, pulling open the silver package that contained the corn bread stuffing portion of the product, loving the little, crispy, yellow corn bread croutons that spilled out and into the bowl with the rest of the ingredients. Giving it a good stir, it was prepared and ready to cook.

This stuffing smells amazing as it cooks. I think I was drooling a little every time I walked by the oven. I mean, SO good. And when it was finally done, I pulled the dish from the oven, loving how golden the top had become during the cooking process. I dished it out into 6 Pyrex dishes, tasting a little at the end…and…oh yeah…this was going to be good.

I was wrong, though. This stuffing wasn’t good. It was FANTASTIC!!! Seriously, it was love at first taste. And I was really, really anticipating lunch for the three days that my roomie and I had this in our refrigerator. Seriously…I was sad when we devoured the last servings of it. The cornbread croutons soak in all that amazing flavor from the eggs, sauteed veggies, and the vegetable broth. It doesn’t get mushy though. Not at all. As it bakes, all that flavor bakes inside, making this rich, savory, and addictive stuffing that it’s hard to stop eating. And that top layer gets this nice golden brown, which brings that bit of crunchy texture when you dig into it. My mouth waters just thinking about it again. In fact, I want to see if any of my natural food stores have this on hand. I’m sort of concerned it’s a seasonal product…but I have every intention of stocking up!

So, let’s take a look at what all goes into a box of the Glutino Gluten Free Corn Bread Stuffing, shall we? This product is made up of corn starch, tapioca starch, vegetable oil (contains one or more of the following: sunflower oil, canola oil, safflower oil), seasoning (salt, yeast extract, sugar, maltodextrin, dextrose, spices, onion powder, garlic powder, dehydrated parsley, expeller pressed canola oil, spice extractive, silicon dioxide), sugar, egg whites, salt, guar gum, glucono-delta-lactone, yeast, pectin, sodium bicarbonate, sodium alginate, modified cellulose, iron, niacin, tricalcium phosphate, pyridoxine hydrochloride, thiamine mononitrate, and riboflavin.

The Glutino Gluten Free Corn Bread Stuffing mix isn’t a nutritional bomb either. So, it’s not clean eating for sure…but the nutritional facts aren’t so bad. A serving size of this product is 1/2 cup prepared and there are 8 servings per box. This serving will provide you with 120 calories, 4.5 grams fat, 0 grams saturated fat, 0 grams trans fat, 0 mg cholesterol, 470 mg cholesterol, 20 grams carbohydrates, less than 1 gram fiber, 1 gram sugars, and less than 1 gram protein. The lack of fiber and protein would make you believe that it wouldn’t fill you up if eating it as a meal instead of a side, but that wasn’t the case at all for me. I found it filling and amazing.

So…if you want to make this too, here is the recipe I used, which is straight off the back of the box itself:

Recipe: Glutino Gluten Free Corn Bread Stuffing

Servings: 6
Time: Prep 10 minutes; Cook 35 minutes

Ingredients:

2 Tbsp of unsalted butter (I used Earth Balance)
2 large eggs
1-1/2 cups of vegetable broth
1 cup diced onion
1 cup diced celery
l box Glutino Gluten Free Corn Bread Stuffing

Directions:

Preheat oven to 350° F.

Lightly grease one 8×8 baking pan.

In a heated skillet add the 2 Tbsp of unsalted butter and sautée onions and celery until translucent. Let the vegetables cool.

In a mixing bowl empty package of stuffing mix. Add cooled sautéed onions and celery, eggs, and vegetable broth. Let stand one minute.

Stir until all the liquid has been absorbed.

Place in greased baking pan and pack down.

Cover with foil, bake for approximately 25 minutes. Uncover and finish cooking for an additional 8 minutes or until it reaches an internal temperature of 165° F.

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This was one of the first corn bread stuffings I have had. And it brought back all those happy memories of the Stove Top Stuffing days of my childhood. I was beyond impressed. So, if you’re a glutton for stuffing, I highly recommend picking up a box of Glutino’s Gluten Free Corn Bread Stuffing. Even your gluten-eating friends would never guess this was gluten-free. It is that delicious!! ENJOY!