Sweet potatoes are one of my favorite foods to eat. I’ll eat them baked, served up as fries, made into (amazing) tater tots, and so on. So, when I spotted another great potato and vegetable side from Alexia Foods, I couldn’t help put grab it from the freezer section at my grocery store so that I could give it a try.
Alexia Foods has a wide variety of these sides that include vegetables and potatoes that are easily sauteed up in some herb-infused olive oil. The Chipotle Roasted Sweet Potatoes and Vegetables, however, is my new favorite! I swear on every sweet potato on this Earth that this one takes the sweet potato cake!
First of all, it’s a synch to make. Heat a pan. Thaw the oil packet hot water. Add oil to hot pan. Then pour the contents of the bag into the pan and sauté for about 10-12 minutes. Serve. Enjoy.
The oil in this particular variety is chipotle-infused, adding a spicy kick to the meal. The sweet potatoes are paired with sweet corn, black beans, red bell pepper, and onions, bringing layers of flavor to the dish. You get the sweetness from the potatoes, corn, and peppers, and a bit of heat from the onions and black beans. But it’s the magic of the chipotle-infused olive oil that everything is cooked in that really brings this dish to life. Seriously. It is the right level of heat, so that it’s not too much or lacking in any way. Perfect seasoning throughout. The variety of vegetables that are included in this pack provide different textures and flavors on their own, so when they are brought together, it’s magic.
Alexia Foods does potatoes right. And this is a great gluten-free product that can either act as a meal or be served as a side. It’s up to you as to how much you wish to enjoy and keep for yourself. For me…it’s a meal. But I wouldn’t bat an eyelash at preparing it as a side dish if I were to have company over. It’s another product done to perfection by Alexia Foods.
Spice can be nice. It can be sweet too. And this gives you the best of both worlds.
Alexia Foods Chipotle Roasted Sweet Potatoes and Vegetables
I know what you’re thinking. Corn soup? Sure, there are plenty of recipes, cans, and mixes for corn chowder, but a creamy corn soup? How is that going to taste?
Funny, my roommate and I wondered the same thing when we bought this. But the local Big Lots carries this soup (and a couple other varieties in the low sodium options) at a much cheaper price that the local grocery markets. So, how could we turn our noses up to a gluten-free soup? Besides, we won’t know if we like it until we try it, right?
I had no doubts it would be good, but convincing my roommate to give it a try took some doing. But as the month neared for the expiration, she finally agreed to it one evening for dinner. And so…out came the box of Imagine Light in Sodium Organic Creamy Harvest Corn Soup.
Into the pan on the stove it went to heat. I was trying to think of ways to dress it up for her…but I had no peppers or onions in the apartment. So, she got the soup as it came…straight from the box. No added seasoning, no added vegetables or cheese for flavor. Simple soup.
So when she took her first sip of it, then immediately dipped her spoon back in for more…I knew there had be something good in this soup. And upon my own tasting, it was just easy to see that Imagine once again created a fantastic product out of simple ingredients. And nothing beats a simply delicious meal after a long day at work, right? I know after spending all day at the office one of the last things I want to do is stand in the kitchen preparing a meal.
This soup is composed of very basic, simple ingredients: corn, celery, onions, and potatoes…all organic. It is then seasoned and preserved in the box and ready for consumption. Where I was worried this soup would fall flat on flavor, it instead was alive with it. Each bite had a kick of corn-flavor, seasoned and flavored to perfection by the other ingredients. And with this having 50% less sodium than the regular version, it didn’t lack any flavor at all. Spoonful after spoonful it was consumed until bowls were empty and we were quite satisfied with the meal overall. Nutritious, low in sodium, low in calories, yet quite filling. It was the perfect storm as far as soups go. Now we wish we had more boxes of this particular flavor.
Every soup definitely has its day. Imagine’s Light in Sodium Organic Creamy Harvest Corn soup will now forever be a part of our pantry. And it should find a place in yours. Like…now.
Imagine Light in Sodium Organic Creamy Harvest Corn Soup
SnapDragon Pan-Asian Cuisine Whole-Grain Brown Rice Crisps
Product: SnapDragon Pan-Asian Cuisine Whole-Grain Brown Rice Crisps – $3.99
I adore my friends who see gluten-free products and immediately think of me. Since I had to go gluten-free, it seems the people who are around me notice items now that are labeled as gluten-free.
My friend, Amanda, knows someone who works in a natural food store. She was given some products and spotted that they were vegan and gluten-free…which made her immediately think of me. So, she came over one day with a special delivery of these products for my enjoyment. Not only were their some gluten-free Asian sauces, but she had a couple varieties of vegan and gluten-free rice crisps as well.
These little snacks are a product from SnapDragon Pan-Asian Cuisine. The first kind of the two she brought me were the Whole-Grain Brown Rice Crisps. Upon first glance, they don’t seem like much. Little crackers that you can pop while you mindless work away at the office, or if your tummy gets the snack rumblies around 3 p.m. It happens. Every day. To me. Don’t judge.
However, one bite of these crisps and you’ll be hooked. I was. And there really isn’t much to them! I guess that’s the magic and wonder of these snacks. Light and quite low in fat, these are a healthy alternative to chips or crackers. What makes these so interesting (Yes, snacks can be interesting! I’m a foodie…and food is fascinating!) is that they are so simplistic, yet so flavorful. The Whole-Grain Rice Crisps have a very mild spice to them, which is part of the mysterious authentic Asian seasonings that are implied on the box. But it pairs well with the airy and light texture of the brown rice crisps themselves. They are baked, boosting the health factor greatly, and then very lightly seasoned with sea salt, giving them the whole snack appeal. Healthy and delicious…that’s a winning combination in my book.
And, by the grace of the gluten-free food gods, I have discovered a local store that has a few varieties of these crisps on their shelves! It’s a specialty store, but it means I won’t have to beg Amanda to get in touch with her friend in hopes of getting more. Vegan. Gluten-free. Naturally delicious.
Give these little rice crisps a chance. Especially if you are a sucker for Asian foods, because these bring a fusion of Asian flavor to each bite.
Product: Lundberg Family Farms Honey Dijon Rice Chips – $2.79+
We all love a little salty crunch in our lives, right? Chips are usually the go-to snack food. Many of the varieties out there, however, are not gluten-free. And that makes finding a safe product a little more difficult than usual.
But thanks to great companies like Lundberg, who make a wide variety of various gluten-free products, that’s changing. All that has to be done is the gluten-free community must be offered a delicious product that goes beyond our expectations. I can safely say that Lundberg does that over and over again with the wide variety and flavor of their numerous gluten-free products.
But the one that really sets them apart is their Rice Chips. More specifically, their Honey Dijon Rice Chips.
I was at a gluten-free tasting fair at a local natural food store. These were set out on a table for samples, so both my roommate and I tried one of the two kinds that were offered. The Honey Dijon, however, were the most flavorful chip we had in a long time. They reminded me a lot of Doritos, back when I could eat the wide variety they offered. They pack quite a crunch, and the flavor is a balance between the sweetness of the honey and the warmth of pepper and mustard. The rice chips are a very healthy alternative, a serving only setting you back 140 calories.
But when compared to other chips of the same nature, this product by Lundberg is volumes above the competition as far as taste, texture, crunchiness, and overall flavor. Not one chip in the bag was lacking in seasoning. It was literally a masterpiece of snack time proportions bite after bite after bite.
Best to play it safe and dish out a serving rather than eat from the entire bag…because I promise, it wouldn’t take much to devour the entire package in just one sitting.
So if you are looking for the perfect compliment to a meal, a sandwich, a burger, or just something to crunch on in the afternoon, grab a bag of Lundberg Honey Dijon Rice Chips. Your chip-eating mentality will change forever. You’ll be hooked. Nothing else will do. It’s a vicious cycle…but one you’ll love to be a part of. Get your snack on…the gluten-free, kosher, epically delicious way! Tear into a bag of Lundberg Rice Chips and you’ll understand what I mean.
Really. What are you waiting for? They’re on the shelves at your grocery store. Go. Go now.
What better way to follow up a blog about vegetarian and gluten-free hotdogs than with a blog about the gluten-free hotdog buns that I put them in!
Once again, finding any sort of gluten-free product in this area can be a bit of a headache. I ended up heading over the river to Louisville, Kentucky to the Whole Foods there where I spotted these in the gluten-free bread section near the front of the store. Perfect for hotdog night, yes?
They are very pricy when you compare them to what regular hotdog buns would run you…but I can’t eat regular hotdog buns, and I’m used to gluten-free bread products costing more than their glutenized counterparts. It’s just become part of my norm and something I need to find room in the budget for now.
With these purchased, I was ready to cook up some vegetarian and gluten-free picnic food right in my kitchen.
These hotdog buns are quite soft to the touch. You give them a gentle squeeze and they mold back into shape. Awesome. I ate it straight from the package the first time, but the next time, I put one in the microwave for about 25 seconds and it was even more amazing warm. Hard to believe that is even possible, but it is!
I loved the taste of these hotdog buns. They are soft, chewy, and taste like real bread. That’s a signature of Udi’s products. You get a gluten-free version of the “real” thing…and it tastes as good, if not better, than the real thing. No joke. And you definitely get your money’s worth. Honestly, these buns are quite “fluffy.” Sometimes I felt there was a bit too much bread to them, but who really complains about getting more bang for your buck? Give it a squeeze and devour.
Devour is exactly what I did when I paired these with some vegetarian (and gluten-free) hotdogs, topped off with some organic ketchup and Dijon mustard, and served up with a serving of Busch’s Vegetarian baked beans (gluten-free, my friends) and some rice chips. It made a great “picnic” meal in the midst of a cold fall day. And, bite-for-bite, I was enamored with the flavor, texture, and taste of these hotdog buns.
If seeking a gluten-free option for your next bar-b-que or indoor (or outdoor) picnic…give Udi’s gluten-free buns a whirl. One will definitely hold you. They are quite filling, but ultimately delicious!
Udi's Gluten-Free Classic Hotdog Bun, topped with a Lightlife's Tofu Pup, organic ketchup, Dijon mustard, and served with Lundberg Farms Honey Dijon Rice Chips and Busch's Vegetarian baked beans
That means pretty much ever vegetarian protein out there is not made for someone like me to consume it. Most will say that the products they make contain need the wheat protein to give it a great texture.
My roommate (who is a carnivore and a lover of wheat products) had a coupon for free kosher hotdogs from our local grocery store, so I was attempting to find something comparable that I could eat for dinner as she worked her way through the hotdogs. After a lot of hunting, I managed to find Lightlife’s Tofu Pups.
Yes…these are vegetarian and gluten-free. And they even look like “real” hotdogs as well. They are a bit smaller, but my gluten-free hotdog buns fit them perfectly, so no complaints on this end.
These are quite simple to prepare. Boil water. Remove from heat. Drop in a Tofu Pup into the hot water and let it cook for about 2-3 minutes, unless you’re doing it from frozen…then it takes a bit longer. I then removed it to a paper towel to sop up any excess water before placing it in a bun and dressing it up with some find condiments of my choice. Paired with a serving of gluten-free rice chips and some gluten-free vegetarian baked beans (Busch’s Vegetarian Baked Beans!), it’s a fantastic throw-back to the summer picnic meal in the comfort of your own kitchen.
Lightlife Tofu Pup (on an Udi's Gluten-Free Classic Hotdog Bun)
So…time to get real. When the Tofu Pups cook up, they turn a sort of orange color. It doesn’t look appetizing…but I pressed on. As for the taste…they would be rather bland without being dressed up with a condiment. The texture is a bit chewy, but I did boil them and not grill them, so I can’t expect that crisp “casing-like” snap to them with each bite. But, these are a low-fat, healthy alternative for those vegans (yes…these are certified vegan) who enjoy a hotdog every now and again. Tofu Pups didn’t blow me away…but they sufficed enough to make a meal for this gluten-intolerant vegetarian.
All of Lightlife’s other vegetarian hotdogs and sausages do contain wheat protein, but the Tofu Pups, thankfully, are an exception to the rule. While they may taste bland, that’s nothing a little ketchup and mustard can’t fix. And at only 60 calories per “pup”…well, it’s hard to say no to that, right? Until I find another gluten-free, vegetarian hotdog…these are what I get. And, while they didn’t blow me away…they’ll do. Don’t expect to bite into these and get a burst of faux hotdog flavor. You won’t get it here. And the spongy texture might be a little offsetting if eaten on its own without a gluten-free hotdog bun or some sort of startch to bulk it up. So, keep that in mind should you venture to give these a whirl.
Lightlife Tofu Pup (topped with organic ketcup & dijon mustard, on an Udi's Gluten-Free Classic Hotdog Bun, with a serving of Lundberg Farms Honey Dijon Rice Chips and a side of Busch's Vegetarian Baked Beans)
Product: Udi’s Gluten-Free Snickerdoodle Cookies – $5.99+
Watch out gluten-free cookie world.
Udi’s is here with a vengeance. I’ve reviewed a few items by this company…from a loaf of their bread to their pizza crusts to the other two varieties of cookies that they offer. But the Snickerdoodles…they take the (gluten-free) cake!
Growing up, one of my favorite holiday treats was my mom’s homemade snickerdoodle cookies. They were sweet with a hint of spice from the cinnamon. The perfect combination. And I devoured them. It had been ages since I ate a snickerdoodle cookie. Then, while milling around a grocery store before heading into an evening race out of town, these little beauties were staring at me from an end-cap. And so…they were purchased and brought home. Hey…we runners treat ourselves in different ways. For me…it’s through gluten-free goodies.
The serving size is two cookies, but, as is normal for me, I keep it to one. Not to save on calories, mind you…but because it means I have more of them. Some cookies really are worth savoring. Udi’s Gluten-Free Snickerdoodles are definitely in that league. Hell, they are at the top of the list, for sure!
What I love about Udi’s cookies is how soft they are. Most people think gluten-free means hard, crunchy, and cardboard-y. Well, I’ve had many gluten-free cookies that are anything but that…and Udi’s has been consistent with their texture, flavor, and yum-factor. The snickerdoodles yum-factor is off the charts.
These cookies are gluten-free, nut-free, and soy-free. They do contain milk and eggs, which can touch off some allergies, so check the label if you are sensitive to those ingredients. That being said, the sweetness of these cookies is from the evaporated cane juice and the vanilla. And…oh…the vanilla and cinnamon is a match made in gluten-free cookie heaven. Pair it with the light, soft, chewy texture of these delicious bite-size treats and you are in a (gluten-free) cookie nirvana. I mean…it really was difficult to only eat one.
So, out of the three varieties of Udi’s gluten-free cookies that I tried (chocolate chip, oatmeal raisin, snickerdoodles)…these are far and away my favorite. All are good, but there is just something so special about the snickerdoodles. I hope I find another pack of them in stores soon (I seem to have to travel out of town to locate these delectable little bites) and bring them home to tempt me from my counter top once more.
What’s life without a little gluten-free temptation? Thank you, Udi’s…for some of the most amazing cookies out there for the allergic crowd.
It’s that time of year. Squash season. From pumpkins, to acorn squash, to spaghetti squash, to (my personal favorite) butternut squash…grocery stores, local farms, and farmer’s markets (the ones that might still be open) are brimming with various squashes. I had bought one from our local farm and really wanted to do something different with it. Then, my roommate returned home with Arborio rice…and an evening of risotto was now on the menu.
Now, while I do love the thought of making something completely from scratch…know this…butternut squash is a bitch to cut through. I was doing it with a very dull knife (it was all I had), and ended up with blisters at the end of it. Many grocery stores do sell butternut squash already cubed. Follow this recipe and you will be enjoying a creamy, delicious risotto that can either be a side dish, or the main course.
Place squash cubes into a steamer basket in a saucepan.
Add water, cover, and bring to a boil over medium-high heat. Allow to steam until the squash is tender (10-15 minutes), then drain, and mash in a bowl with a fork.
Melt the butter in a saucepan over medium-high heat.
Add onion; cook and stir for about 2 minutes, until the onions begin to soften.
Stir in the rice. Continue to cook and stir until the rice is glossy from the butter and the onion begins to brown on the edges, about 5 minutes more.
Pour in the white wine and cook, stirring constantly, until it has evaporated.
Stir in the mashed squash and 1/3 of the hot vegetable stock.
Reduce heat to medium. Continue to cook and stir until the vegetable stock has been absorbed by the rice, about 5-7 minutes.
Add half of the remaining vegetable stock and continue stirring until it has been absorbed.
Pour the remaining stock into the pan and continue to stir until the risotto is creamy.
Finish by stirring in the Parmesan cheese, and seasoning it to taste with salt and pepper.
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Risotto can be tricky and does take a lot of time. But, be patient…taste it throughout…and in the end, you’ll have a creamy risotto packed full of flavor and ready to devour. I know I did. YUM!
Sugar cookies are the bane of my existence. I love them. I do. But it’s a love-hate relationship. Mostly because of what has to be put into them to get them to come out just right. It’s a lot of time and a lot of uncertainty.
Sugar cookies and I have a long history of epic fail. I try to make them and they come out wrong. I’ve made them from scratch, from mixes, and then I’ve cheated and bought the refrigerated stuff. For one of the most simplistic looking cookies, sugar cookies can be a royal pain in the ass.
But, while shopping for deals one day at the grocery store, some boxes of 1-2-3 Gluten Free Roll-out & Cut Sugar Cookie mix on manager’s special. As is normal for me…gluten-free + sale = sold! My roommate and I grabbed three boxes. I happen to have a couple cookie cutters in the kitchen, so finding a good excuse to bake these up wouldn’t be an issue.
A good reason came about at the end of October when my office had its monthly office lunch meeting. This time…a pot luck. Since I’m a vegetarian in an office full of meat-eaters (save for one vegan), my choices at the potluck are already limited. Throw in the added complication of having to be gluten-free as well, and that means whatever I make is my meal. But I also could showcase some delicious gluten-free and vegan products while I was at it. So, along with my gluten-free southwest soup and gluten-free cornbread, I pulled out one of these boxes and mixed it up (with egg replacer instead of egg to veganize it for our office vegan), ready to get to work that night on baking. What I forgot was, as with most sugar cookies…the dough needs to be refrigerated beforehand, normally overnight.
With the potluck being the very next day, that meant that I’d have to get up early in the morning and get baking. Small sacrifice for some gluten-free sugar cookie treats. I have to say, the dough mixed up beautifully, and worked really well with the egg replacer. I wrapped it up in cling wrap and into the fridge it went to stiffen.
1-2-3 Gluten Free Roll-out & Cut Sugar Cookies (pre-bake)
The next morning, I was up early and pulling the very refrigerated dough out. It was pretty solid, which was a challenge when it came to rolling it out so that I could use my Halloween cookie cutters on it. But, once I got it to loosen up some, it rolled out easily, and didn’t stick to my rolling pin. Success. The shapes didn’t crumble either when I plucked them from their nests in the dough to put them on the pans and stick them in the oven. Another sugar cookie success. I poured a few decorations over the top and baked them according to the instructions on the box.
As they emerged, they looked every bit a sugar cookie as if I had done them from scratch. So, I moved them from the pan onto the cooking rack and got started on the next batch for cooking. But the real test came when I tasted them. I mean, you have to taste what you cook or bake before serving it to anyone. Quality check. It’s important.
These did not disappoint. They were crisp, yet soft in the center. So you got that bit of snap from the baking in the oven, and then a chewy softness. The flavor was sweet without being too much. I was quite happy to wrap up plates of these to take to the office. And, as an added bonus, I took some to the nice people at my bank, and the lovely people at the local gas station I frequent when I need to pick up a caffeinated beverage. Everyone raved about the cookies, including the office. And, the vegan loved that I had prepared cookies that he could eat. Much like me, often at these meals we are the ones left without a dessert. That’s okay, but I wanted to be sure it didn’t happen this time. Also, this mix isn’t just gluten-free, but it is free of wheat, soy, corn, dairy, eggs, peanuts, and treenuts as well. So…for those with certain food allergies, these are a safe bet in the end. Bonus – they are made of yum!
1-2-3 Gluten Free’s dough was not only easy to work with, but baked up perfectly, even with egg replacer. The dough didn’t crumble or pull apart when I was rolling it out or cutting out the shapes. And the cookies held up beautifully during transportation. These are marketed under a subtitle of “Lindsay’s Lipsmakin’ Roll-out & Cut Sugar Cookies,” which, according to the Web site, is because this mix is named after the company owner’s 14-year-old neice, who loves to help in the kitchen and decorate cookies.
With gluten-free sugar cookies this good…it’s no wonder. Want easy and delicious cookies that you can bake instead of pulling them straight out of a box? Give 1-2-3 Gluten Free’s Sugar Cookies a whirl. With Thanksgiving and Christmas coming up, cut them up into festive shapes for the holidays, share with others, give them as gifts, or enjoy them on your own. Know this…one box makes a lot of cookies. But…’tis the season to be sharing, right?
Over the years, I’ve grown to love a vegetable I thought I hated: Squash. Every type of squash even. I’ve enjoyed it now in numerous forms, seasoned in various ways, and have fallen in love with this amazing vegetable. This recipe came from a recent issue of Whole Living magazine and I was so eager to try it. My roommate and I went up to our local orchard and got an acorn squash that weekend and gave it a shot. Now, it’s a favorite go-to meal. I simply quarter the recipe so that it only feeds two.
Recipe: Stuffed Acorn Squash with Quinoa and Pistachios
Brush squash with 2 tablespoons olive oil and season with salt and pepper.
Roast cut-side down on two baking sheets until tender and caramelized, 15-20 minutes.
Meanwhile, bring quinoa and 2 cups water to a boil in a small pot. Reduce heat and simmer, covered, until tender and water is absorbed, about 15 minutes. Let cool, then fluff with a fork.
In a large bowl combine quinoa, parsley, feta, pistachios, remaining 2 tablespoons olive oil, and vinegar. Season with salt and red pepper flakes to taste.
Divide filling among squash.
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Not only is the presentation of this dish spectacular, the flavors are amazing. The squash just peels away from the flesh with the fork, and the nuttiness of the quinoa works very well with the sweetness of the vegetable itself. The parsley and pistachios notch up the flavor to a wow-factor. Seriously…give this nutritious and filling meal a try and you will find it on your menu quite often.
The Celiathlete 