Food – Page 88 – The Celiathlete

November 13, 2012

Gluten Free You And Me mixes up a light, delicious Gluten Free French White Bread

Product: Gluten Free You And Me Gluten Free French White Bread Mix – $6.00

You know…it would figure.

I’ve been searching for the ultimate bread mix to bake up and continue to bake up because I make a lot of meals that just taste good with a small slice of bread, toasted in the oven with a spritz of olive oil and seasoning. And I’ve tried a lot of the name brands. Some I have fallen in love with. Some…I’ve been rather indifferent on. I haven’t hated any of them…but I don’t like a dense loaf of bread. I don’t want my bread to be heavy. It’s accompanying my meal, not becoming my meal.

Awhile back, while I was visiting my friend Jenn in Columbus, Ohio, she happened to make mention of a gluten-free event going on at a local gluten-free bakery/café of sorts. As we were already going to be out and about that day in town, we decided to stop by that morning and check it out. Although there were only a few things at this little event, one vendor in the front room really caught my attention.

Gluten Free You And Me is the company and they are based out of Dublin, Ohio. They had a few samples out, including cookies and their French White Bread, made from a mix that they were selling. Cathy tried a cookie and loved it. But Jenn and I…we were all about the bread. One taste and I about melted. It was light. It was fluffy. And it tasted…like fresh-baked, full-barrel, French bread. I knew then…I had to have it in my life.

So, for a small fee of $6.00, a tub of the mix was mine. I was excited and couldn’t wait to bake this up myself.

A loaf of Gluten-Free French White Bread (from Gluten Free You And Me Mix) fresh from the oven

But…other products in my expansive gluten-free pantry had to be used up first. However, this past weekend…it was time to see if I could do up the French White Bread as well as they had for the event. I could only hope.

Making the bread couldn’t be easier. Using a mixer, you put the dry mix into a bowl, add 1-1/2 cups of water, 1 tsp red wine vinegar (I didn’t have red wine vinegar, so I went out on a limb and used apple cider vinegar), 2 tablespoons of canola oil…and mix until the dough forms and is sticky. Then, you pour it into a 4 x 8 bread loaf pan (spray it with some cooking spray) and pat it down to evenly form a loaf shape. Score it across the tip with a knife and let it rise for about 35 minutes. Once it has risen within 1/2 inch of the top of the pan, you bake it in a 400 degree oven for around 40 minutes. Remove it from the pan and let it cool on a rack for 1 hour. Then…it is yours to enjoy.

Let me tell you, the most difficult part of this entire process was waiting for it to cool. I normally just want to slice right into the bread and give it a try…but I patiently (or as patiently as I could) waited the correct time before slicing into it.

Well, it was definitely as good as I remembered it. Figures. Because this is a little harder to get my hands on than, say, one of the major gluten-free bread mixes at the grocery store. But…definitely worth ordering online (yes…they do ship) if I can’t get out to where their products are sold in the Columbus area.

The Gluten Free You And Me French White Bread Mix bakes up a beautiful loaf of bread. The crust turned a perfect shade of gold and inside was a light, fluffy bread just begging for a schmear of butter. Yeah…this bread is damn near gluten-free bread perfection. The taste is exquisite. If you didn’t tell people it was gluten-free…they wouldn’t have a clue. At all. It tastes, dead-up, like the bread I used to be able to eat. And that, my friends, is nothing short of awesome. And I loved that I didn’t have to haul out my bread maker for this loaf. It was all done by hand, by the oven, and it baked to perfection. Happiness is a delicious loaf of gluten-free bread. It doesn’t get much better than this one.

I encourage you to visit the Web site for Gluten Free You And Me and take a look at the small, but amazing products that this company has to offer. They can ship some of their items, so check that out, especially if you are not in or around the Columbus, Ohio area. Their products are pretty hard to beat. Let me tell you…I’m still dreaming of this bread and thankful I have the other half of the loaf chilling in the freezer for future use. Well worth the purchase…trust me.

A loaf of bread made with Gluten Free You And Me Gluten Free French White Bread Mix and baked in the oven

November 12, 2012

Zoë’s Kitchen prepares variety of delicious gluten-free foods that will bring you back for more

Restaurant: Zoë’s Kitchen, Louisville, Kentucky

It was a beautiful early November afternoon. And I was hungry. I was hungry and standing in Blue Mile, a local running store at The Summit in Louisville, Kentucky, shopping for reflective gear to wear while running since the days are growing shorter and the nights longer. And it hit me. I was hungry. So was my roomie. And we had no idea where I could eat.

Granted, I know I have the Find Me Gluten-Free app on my phone, but still…

At the mention of choosing somewhere to eat, the very helpful employee at the running store, who I know from group runs I go on every Monday night, suggested a few options, one of them being just up the shopping center sidewalk – Zoë’s Kitchen.

Now, I had been wanting to try out Zoë’s Kitchen for awhile now, but my roommate had been pretty certain that their gluten-free menu was either non-existent or just not very big. But, as I mentioned above, I have an app for that…so I pulled out my phone and the first place Find Me Gluten-Free listed was…yep…Zoë’s Kitchen. I pulled up the menu, and while much of the rather extensive gluten-free menu was meat-based…there were quite a few vegetarian/vegan options as well on there.

It was just up the way. I was hungry. I was sold.

So…with the reflective gear purchased, we thanked our food pimp/employee and away we headed to feed our bellies. Stepping into Zoë’s Kitchen for the first time, I was immediately reminded of how Noodles & Co. is run. You place an order and are given a number. The order is sent to the line and is prepared by the very capable staff in the back and then brought to your table. Simple. Easy. Effective. Right away, I informed the cashier taking the order that I am a Celiac and can’t have gluten. Then, I placed my order and the proper deductions from the dish were immediately taken. I loved that.

My order…the Gluten-Free Veggie Kabobs, which comes with a side of White Beans and a Side Greek Salad ($8.55). To make the dish gluten-free, the pita and the feta cheese are left off. This entree was not charged extra for being gluten-free. It was a simple button pressed on the cash register, and the computer took off the ingredients so that the kitchen staff knew how to prepare it. I loved that.

My roomie decided to give the Steak Stack sandwich a try, and got it with the highly recommended Rice Pilaf ($7.39). Her sandwich consisted of sliced steak, portobello mushrooms, mozzarella, caramelized onions, feta spread, tomato, and rosemary oil all piled into two slices of sourdough bread. She loved every bite of it, and is totally in love with the rice pilaf. It was recommended by a runner. Of course it’s going to be awesome.

My entree was much larger than I expected, despite not having pita bread to go with it. The Veggie Kabob’s are grilled to ultimate perfection, with just the right amount of charring on each vegetable. The kabob’s themselves are made up of charbroiled portobello, zucchini, peppers, onions, and tomatoes. A bowl of the braised white beans with fresh rosemary comes on the side, and a HUGE side Greek salad comes along with it. The salad was secondary, but I took a few bites of it anyway. What I really wanted to dig into were those kabobs. And that was what I did. I eased all the charbroiled vegetables off the wooden skewer and tried each and every one of them. They were very fresh and broiled to absolute perfection. The tomatoes were still juicy. The zucchini, peppers and onion were all cooked to perfection. But the star was the large chunks of meaty portobello mushroom. Cooked and charbroiled to a blackened perfection, these were my favorite part of the entire dish and what I kept saving for last when it came to what I chose to skewer with my fork.

The White Beans with Fresh Rosemary were delicious. Not overly seasoned, but packing a delicious flavor. The gravy that they were nestled and hidden in was absolutely amazing. And as for the side salad…the humungous side salad…what I could eat of it was very good. It didn’t even need any dressing. That was the best part. Trust me…that’s weird for me to say. But the greens, the onions, the chopped veggies were all very ripe and just worked. But, it was the least interesting part of the entree, so I focused on the kabobs and beans…and it satisfied and filled me up.

For the record, my roommate loved the Steak Stack sandwich and said that her portobello mushrooms were also the star of the entire sandwich. Leave it to a Mediterranean-inspired comfort food restaurant to nail mushrooms!! Honestly…we both raved about them and they were both cooked in different ways. That speaks volumes.

What also speaks volumes is that we returned for lunch…today. Yep. We were out that way to finish off grocery shopping and lunch was needed. We didn’t even hesitate to stop back into Zoë’s Kitchen once again. I got the same thing as yesterday, but with the Fresh Fruit instead of the beans. And my roomie…she opted to try the Greek Chicken Pita with the Rice Pilaf ($7.39), although originally had thought to get the Steak Stack again.

Yeah…twice visited in two days…and amazing food each time. That definitely speaks volumes. Now, Zoë’s Kitchen is a minor chain, which crops up in 12 states. They have around 54 stores scatted in these 12 states, and are based out of Birmingham, Alabama. Nothing on their menu is fried. Everything is made fresh. And you can tell. The quality of the food really shines. And that’s what is important.

I’m already anticipating my next visit back. Maybe this time I’ll get the Hummus…but it’s so hard to even consider not getting those charbroiled portobello mushrooms again. They still make me crave.

If you happen to live in Alabama, Arizona, Florida, Georgia, Kentucky, Louisiana, Maryland, North Carolina, South Carolina, Tennessee, Texas, or Virginia, chances are you can find a Zoë’s Kitchen somewhere nearby. Otherwise, you’re going to have to do some traveling if you’re seriously interested in this fast, delicious, Mediterranean-inspired food. I promise…it’s worth seeking out. I’m glad I did.

Zoë's Kitchen's Veggie Kabobs with White Beans and a Side Greek Salad — Zoë’s Kitchen’s Veggie Kabobs with White Beans and a Side Greek Salad

November 9, 2012

A different sort of vegetarian burger in Earth Fare’s Mushroom Rice Burger (gluten-free)

Product: Earth Fare Natural Mushroom Rice Burger – $3.99+

I have fallen into a veggie burger rut. That sounds strange…I know. But it’s true.

The marketplace for gluten-free veggie burgers is booming. And I’m happy about that, because as a gluten-free vegetarian, sometimes I just want to have a good veggie burger. And many of the ones I have tried have been awesome. Some have been better than others. Despite being one of the more pricier ones, I absolutely can not step away from Amy’s Kitchen Sonoma Burger. It’s delicious. And one of the more sane ones when it comes to nutrition.

You might recall my run-in with the epically off-the-chain deliciousness of Sunshine Burgers…but the calories and fat content in them totally derailed my moment of joy.

It’s hard to find decent gluten-free, vegetarian food that isn’t laden with high calories and a lot of fat.

But, one day while shopping at my area’s newest grocery store, Earth Fare (I call it Earth Joy because it makes me happy!), I stumbled across their house brand of veggie burgers in the freezer section. As I was on my last Amy’s patty, I figured…why not try something else? And with a quick glance at the nutrition information, I felt so much better about this selection than any of the ones that have come before it. Now, I just had to hope it tasted as good as it sounded.

The veggie burger I chose this time around is Earth Fare’s Mushroom Rice Burger. And when I removed it from the freezer last night to cook up for dinner, what I loved seeing was the bits of rice that are actually part of the burger. You can also see the various vegetables that are incorporated into the patty itself. Love that. In fact, the Mushroom Rice Burger is composed of portobello and button mushrooms, onions, carrots, red and green peppers, black olives, potatoes, and garlic. Organic brown rice is added to that flavorful mixture, and they are seasoned with wheat-free organic tamari, sea salt, garlic, and some herbs.

A single burger is the serving size, but for once, the nutrition facts on the back of the box didn’t send me throwing it back in the freezer. One patty is only 90 calories (I think this is the first gluten-free veggie burger I’ve had that is under 110 calories) and contains only 1.5 grams of fat (THIS IS A FIRST!). It is a lean burger that is low fat, gluten-free, vegan, non-GMO, and free of saturated fat. The sodium level is very low (290 mg). And one patty contains a whopping 8 grams of protein. Love that.

Last night, because I had some red onion, local bibb lettuce, and some tomato on hand, I decided it was time for another veggie burger. So, I busted out the Earth Fare Mushroom Rice Burger to cook up and give a try. I put it in my skillet to cook and heat through. This was actually very easy to do. I just made sure that it wasn’t cold anywhere in the middle, and flipped it a couple of times until it was nice and golden on the outside and warm throughout.

As I am out of my gluten-free hamburger buns, I have been opting to sandwich my burgers in…gluten-free bread. I happened to only have one slice left of my Glutino Genius bread, so I did sort of an open-face burger thing in lieu of getting more gluten-free bread or some gluten-free buns. I threw a slice of Veggie Slices Provolone Flavor cheese over it to melt down. Then, I plated it with the fresh vegetables and sat down to enjoy.

My first order of business was to get a piece of the burger itself, with no veg or bread. Why? Because I really wanted to see how it tasted, unmarred by the flavors that accompanied it. One bite…and I fell in love. This veggie burger is packed with amazing flavor. All organic. All delicious. I haven’t been this impressed by a veggie burger in a long time (especially one that is at least a little more nutritious for me to eat!). Gluten-free veggie burgers are becoming a little more common, but these…these not only have the best nutritional stats of any that I have tried, but they were moist and rich with flavor. All of the vegetables, the rice, the seasonings…they all mingled and mixed to form this perfect bite of a burger.

I’m not ashamed to admit that I hoovered it. Just completely devoured it.

Yes…it is that good.

I have noticed that Earth Fare markets are opening up throughout the country. If you have one nearby, I encourage you to go inside and try some of what they have to offer. It’s a great little healthy supermarket. And I have fallen in love with their selection (especially for someone like me!) and their products. Their very own brand of veggie burgers has now become my absolute favorite. Now…how’s that for amazing?!

Earth Fare Natural Mushroom Rice Burger, topped with melted non-dairy provolone cheese, bibb lettuce, and tomato

November 8, 2012

Cheese Bites Smoked Cheese crackers a more flavorful snack

Product: Unismack Cheese Bites Smoked Cheese Crackers – $1.80+

You know…one thing I have yet to learn is when a deal or sale is going on and I’m purchasing a new product…I shouldn’t immediately load up on every flavor available. Honestly. Because there is absolutely no guarantee that I’ll like the product in the first place.

I recently reviewed the Unismack Cheese Bites Parmesan Crackers…claiming that while they were good…they weren’t exactly something that stood out. Not memorable. In a world of gluten-free cracker options, I’d eat them again…but not actively seek them out. Of course, while on that outing to Big Lots that day, I grabbed pretty much every snack cracker that said Gluten-Free on the box. Because…it’s labeled. WOOHOO!! And the Cheese Bites Smoked Cheddar Cheese was the next snack on my gluten-free pantry list. I was less than thrilled to pull down another box of these, but…you know…the rule is…unless you really can’t stomach it…you eat it. No gluten-free things go to waste in my house. None.

So, I dished up a serving to take to work with me today. And my 3 p.m. snack time rolled around. I pulled out these crackers, popped the lid of the container, and took my first bite.

And this is why I am on the fence with these.

They taste like…BACON.

There is nothing bacon related in these. But that’s what they taste like. Like greasy diner bacon. Or, as my co-worker said after I let her try one…that it tastes like a bite of a McDonald’s Bacon Egg & Cheese Biscuit.

Normally, this wouldn’t be a bad thing. Not at all. But I’m a vegetarian. So when your vegetarian crackers taste like bacon, it is a little jarring at first. I didn’t know what to make of it or how to react. I know it’s just from the cheese being smoked, but…it confused the hell out of my taste buds.

You can’t say that these snack crackers lack anything for flavor. The very opposite is true for these. These pack the flavor. Enough that to some people it tastes like a fast food breakfast sandwich. Go figure. To me, it just reminds me of bacon. Maybe it’s because of that smokey flavor that is in the cheese. I had to get beyond that in order to really enjoy these crackers, but I ate them. No fussing on flavor this time. It’s there. I’m just not sure what to make of it just yet.

On the flip side, these crackers are rather low in calories (120 calories for a 1 cup (or 29g) serving) and only have 5 grams of fat for each serving. That’s not bad for a snack cracker. These are low sodium and also pack 4 grams of protein per serving. Not bad for a cracker, yes? All the ingredients are recognizable…probably due to the fact that these are produced in Greece. No strange chemicals or preservatives. Just the real-deal when it comes to ingredients. And these crackers are puffed up triangles of smoked cheese flavor. And they are light, so they won’t fill you up and spoil your appetite for dinner either.

So, if you love bacon…these might be the crackers for you. As for me, after my 3 servings that are in this box…I think I’ll pass. It’s just…weird to me. But, if you aren’t a vegetarian…these might be the best cracker you’ve ever tasted. But you’d have to buy them to find out.

November 8, 2012

Recipe: Oven Roasted Potatoes, Peppers, and Collard Greens in a Vegan Cream Sauce

Okay…I lived in Birmingham, Alabama for six years…and never once ate collard greens! Never. Not once. Why? I don’t know. Perhaps it was the ill-fated attempt my mom had cooking okra that turned me away from those “southern” vegetables. I can’t say for sure. But I never felt the need to try them, nor the desire.

But, much like with the Brussels sprouts, along came my CSA bin and inside…collard greens.

Now, my roommate happened to scoop up a recipe card for a Collard Green Hash while we were out at the grocery store, but the problem was, it was going to take an hour and fifteen minutes (not including prep time) to throw that together. And I was hungry and not wanting to deal with it. So, instead, I had one of my “I’m just going to make this up” moments and created my very own recipe using a leafy green vegetable that I had never tasted nor cooked with before.

And surprisingly…it worked!

Recipe: Oven Roasted Potatoes, Peppers, and Collard Greens in a Vegan Cream Sauce

Potato, Sweet Peppers, and Collard Greens in a Vegan Ancho Chile Cream Sauce

Servings: 2-4
Time: Prep 10 minutes; Cook 30 minutes

Ingredients:

2 small Russet potatoes, cubed
6 mini sweet peppers, chopped
5 collard green leaves, stalks trimmed and cut into strips
olive oil
salt
red pepper flakes
garlic powder
3 tablespoons sour cream (I used Tofutti Better Than Sour Cream)
1/4 teaspoon Ancho chile powder
dash of lime juice

Directions:

Preheat oven to 425 degrees.

Spray a baking sheet with cooking spray and set aside.

Wash the potatoes and pat them dry. Slice the potatoes into cubes and place in a zip lock bag. Drizzle with a bit of olive oil and season with salt, red pepper flakes, and garlic powder. Seal the bag and shake to coat the potatoes.

Next slice the sweet peppers away from the seeds. Chop them and add them to the bag with the potatoes. Give another shake. Then pour the peppers and potatoes out onto the baking sheet that has been sprayed with cooking spray to prevent sticking.

Pour the potatoes out onto a baking sheet and spread them out over the surface. Place the baking sheet in the oven for 15 minutes.

While the potatoes and peppers begin to roast, wash the collard greens and cut away the stems. Slice the collard greens in half, then into strips. Place in another zip lock bag and drizzle with a little olive oil. Season with a little red pepper flakes and garlic powder. Seal the bag and shake to coat the greens. Set aside.

In a bowl, place 3 tablespoons of sour cream (I used a vegan sour cream) and add 1/4 teaspoon of Ancho chile powder. Stir until combined. Add a small dash of lime juice and stir. Set aside.

After 15 minutes, remove the potatoes and peppers and give them a stir. Spread the strips of collard greens over the potatoes and peppers and place in the oven for another 15 minutes.

Remove from the oven and transfer the mix of potatoes, peppers and greens to the bowl with the cream sauce in it. Stir to coat.

Serve.

~*~*~

I was actually surprised with how much I enjoyed this side. I probably could have eaten it as my meal and been completely content with it. But I had a veggie burger calling my name. I’m actually excited to be making this again tomorrow night with my dinner, I loved it so much. If you have never tried collard greens before, or if you are looking for a new way to enjoy them…I recommend this recipe. Not just because I made it up…but because it is actually quite yummy!

November 7, 2012

Recipe: Vegetable Curry

Sometimes a recipe just catches your attention. That’s exactly what happened to me one day when I was at my local library. On the shelf holding the new books there was one called Simply…Gluten-Free Quick Meals by Carol Kicinski. I picked it up and flipped through it, and immediately some recipes began catching my attention. So, I checked it out.

It just so happened that one of the recipes in there was for a vegetable curry (Curry in a Hurry). I had everything required for the recipe except the can of coconut milk, the butternut squash, a potato, and the frozen peas. But those were affordable enough to add to that week’s grocery list, so I went ahead and made plans to have this recipe for dinner this week.

And last night…I made it up and I was so happy with the results. This is a hearty, delicious, vegan curry that anyone can enjoy. You can adjust it to your level of spiciness (I kept mine mid-range, as my roomie is a heat wimp and I love it spicy). It’s full of flavor and will fill you up without filling out out with calories.

Recipe: Vegetable Curry

Vegetable Curry (served over jasmine rice)

Servings: 6
Time: Prep 10 minutes; Cook 25 minutes

Ingredients:

2 tablespoons olive oil
4 cups butternut squash, peeled, seeded, and cubed (I bought mine pre-cut!)
1 large Idaho potato, peeled and cubed
1 medium yellow or white onion, thinly sliced (I used shallots)
1 cauliflower head, cut into florets
2 to 4 tablespoons gluten-free mild or hot Indian curry paste (I used Thai Kitchen)
14.5 ounce can unsweetened coconut milk, shaken well (I used light coconut milk)
15 ounce can chickpeas, rinsed and drained
1 cup frozen peas

Directions:

Heat the oil in a large, deep skillet or Dutch oven with a lid over medium-high heat.

Add the butternut squash and potato cubes and sauté just until they start to brown a little, 3 to 4 minutes.

Add the onion, cauliflower, and curry paste, starting with a little and continuing to add until you reach the desired heat level. Cook, stirring constantly for 1 to 2 minutes, or until the paste is combined and the onion is just starting to soften.

Add the coconut milk and stir to combine. Cover the pot, lower the heat, and simmer for 15 minutes, or until the vegetables are tender.

Add the chickpeas and frozen peas to heat through, 1 to 2 minutes.

Serve.

~*~*~

I served my curry over steamed jasmine rice. It was so delicious. With it being fall and the winter months approaching, this made for a nice, warm, hearty meal that is packed with fresh ingredients and lots of nutritional value. It’s a fantastic and different way to use those winter vegetables that are in season and everywhere at the grocery store right now.

And this is really easy to prepare. I definitely recommend buying the squash pre-cut, as it takes out a lot of the hassle. No shame in it, my friends. Trust me! If anything…I would just recommend a little pinch of salt. Other than that…this made for a delicious, filling dinner under 300 calories per serving. And I loved every bite of it. I also can’t wait to make it again!

November 7, 2012

Cheese Bites Parmesan Crackers a light, gluten-free snack

Product: Unismack Cheese Bites Parmesan Crackers – $1.80+

So…here’s the thing.

In February, I’ll be hitting my 2 year milestone of being completely gluten-free. Yep. Two full years. And it has been a learning experience. One thing that I can certainly claim is that I have definitely been going out on a limb and trying a variety of gluten-free products. One of the numerous gluten-free products out there is crackers.

Crackers went gluten-free with a vengeance. There are so many brands out there to choose from now. And flavors as well. Imagine that…options.

Well, one place I have learned to look for different gluten-free foods is Big Lots. I have found a wide variety of different snacks and foods from various parts of the world on the shelves of Big Lots. At a decent price. Labeled gluten-free. You know how I feel about labels on my products!

One such product was this week’s afternoon snack at the office. They are simply called Cheese Bites, made by the Unismack SA company in Greece. This particular box that I selected is the Parmesan cheese variety of cracker. Right on the front of the box is the gluten-free label that assured me this would be okay to purchase and consume. So…I did.

With the plethora of snack crackers out in the gluten-free market, something like this really needs to stand out. The actual shape and texture of these did catch my attention. They are simple puffy triangles that are bake, which keeps them light and airy. The ingredients are simple…without anything that makes you hop on the internet and search for what that chemical might be. It’s simple…potato startch, edam cheese, Parmesan cheese, egg yolk, yeast extract, milk proteins, and salt. Bam. A simple cracker and not a single ingredient I didn’t recognize. I love that. In addition, these crackers are not only gluten-free, but also wheat free, MSG Free, GMO Free, rich in calcium, and also produced in a nut-free factory.

But…how do they taste?

Well…they are good. Don’t get me wrong. I wouldn’t turn down buying them again. The fact of the matter, however, is that I have had so many flavor-popping crackers before these that they just don’t quite live up to my expectations. I’ve had fantastic cheese crackers (Hello Schär!) and other such crackers…and while these taste good, have a good texture, and definitely deliver that Parmesan flavor…they just seem bland compared to other gluten-free crackers out there. I loved the puffed up triangles, keeping the snack light so as not to be too heavy in the afternoon before heading home for dinner. I just feel that there are better, more flavorful crackers out there.

A serving of these is 1 cup (or 29 grams if you weigh your portions like I do). This will set you back 120 calories and 4.5 grams of fat for the day. These are relatively low in sodium (only 300 mg) and provide 4 grams of protein in a serving. Not bad for a cracker. There are, mind you, only 3 servings per box, however…so you don’t get a whole heap of these at a time.

Unixmack SA has created a good, cheesy, gluten-free snack cracker…but there are others out there that I have eaten that I’ve liked far better. They aren’t bad…they just can’t compare to other cheese crackers lining the gluten-free shelves. But…I’d eat them again if they were offered to me.

November 2, 2012

Recipe: Gluten-Free S’mores Hot Cereal

You know…sometimes I get into a breakfast rut. I know…that might be hard to believe…but it happens. I’ll get on a pancake kick, or an egg kick (I get on the egg kick a lot because it is SO easy and versatile), and that’s what I do. For awhile. And then…eventually, I find something else to entertain me.

But…I had an ingenious stroke of breakfast inspiration the other night. And I warned my roommate that when she woke up, I would have an experiment ready for us to try at breakfast. She looked a little concerned. But agreed she would brave whatever it was that I created. And if it was crap, I told her that I’d be happy to whip something else up for us.

Thankfully, however, my little experiment turned into a delicious breakfast treat. One I would totally make again. Just not every day. Given that it is mostly chocolate…it’s good for a nice, sweet morning eat every now and again.

Recipe: Gluten-Free S’mores Hot Cereal

Servings: 2
Time: Prep 5 minutes; Cook 10 minutes

Ingredients:

1/2 cup hot cereal (I used Bob’s Red Mill Gluten-Free Mighty Tasty Hot Cereal)
1-1/2 cups + 2 tablespoons water
1/4 teaspoon salt
3 tablespoons unsweetened cocoa powder (divided)
1/2 teaspoon vanilla
1 teaspoon zero calorie sweetener (I used Truvia)
2 dark chocolate mini candy bars, chopped (I used Nestle Special Dark)
1 tablespoon white chocolate morsels
2 gluten-free graham crackers, crumbled (I used Kinnikinnick S’moreables)
2 tablespoons Marshmallow Fluff

Directions:

Bring water and salt to a boil. Stir in 1/2 cup cereal and 1 tablespoon unsweetened cocoa powder. Immediately turn heat to very low, continuing to stir until cereal and water are blended. Cover and cook for 10 minutes, stirring occasionally.

Remove from heat and add the vanilla, 2 tablespoons cocoa, and and sweetener to taste.

Split between two bowls.

Over the top, sprinkle each with chopped dark chocolate, white chocolate morsels, and crumbled gluten-free graham crackers. Place a dollop of Marshmallow Fluff on each serving. Toast with kitchen torch or just serve.

Enjoy!

~*~*~

The best part about this breakfast was just how much it really tasted like S’mores. If you aren’t a fan of dark chocolate, feel free to use milk chocolate. Or just use chocolate chips instead. The possibilities are endless…and yield a delicious treat for breakfast. The chocolate melts into the hot cereal and it’s just…yum! Really, really yum! Forget the campfire at night, now you can have S’mores for breakfast. Trust me…you’ll want to make this one again!

November 2, 2012

Enjoying breakfast with a taste of Enjoy Life’s Cranapple Crunch Granola

After checking Enjoy Life’s Web site, I’m not 100% certain this product is even available anymore. Which is definitely too bad. And here’s why…

It is fantastic!

Simple and to the point on this blog. I picked up this pouch of granola at Big Lots one day while I was out and about. They just happened to have it on sale…and I just happened to snatch it up with one of the Double Chocolate Crunch granola pouches as well. I figured I could use it on homemade, gluten-free apple crisp. And then I realized it was highly unlikely that I would get around to making apple crisp anytime soon, despite the overflow of apples in my CSA bin every week. So, this morning…I got a little creative with breakfast.

With it being fall/winter time, apples are in abundance when it comes to my produce. So, I see them every week and try to come up with easy, efficient ways to use them. Even if it means just slicing them and eating them straight. Well…that could have happened this morning. And then…I had a brilliant stroke of brilliance (as I like to say). And I dug the bag of Enjoy Life Cranapple Crunch Granola out of my pantry and got set to work some of my breakfast magic.

I ended up getting out my vanilla Greek yogurt, caramelizing up some apples, and then serving it in parfait form with the Enjoy Life Cranapple Crunch Granola serving as the crunchy bit to give it texture. Assembling it was easy. Caramelizing apples I can do in my sleep. And throwing Greek yogurt over everything is something I’m used to doing…often. So, as I am still quite sleep deprived thanks to noisy downstairs neighbors, this simple task was just what I needed this morning.

Upon opening the bag of granola, however, I knew I needed to sample it on its own. Quality control and so I could give a true statement about flavor and taste via this blog. I thought it looked a lot like Rice Krispies with craisins and dried apples thrown into the mix. Which, isn’t a bad thing. I reached in and pinched up a bit of the granola and some of the dried fruit to eat and tossed them back. The bits of brown rice flakes were crunchy and really packed with flavor. And the bits of dried cranberry and dried apple really brought a bunch of fruity flavor to the mix. Honestly. I was beyond impressed. I wasn’t expecting much, because at first glance…it looks like something I could have easily thrown together. But it just packs that apple flavor with the cranberry to add to the tartness. And I loved that it didn’t have huge chunks like most granola does. This was just flakes of brown rice bits and the dried fruit.

And how did it fair in my breakfast parfait? Awesome!! It complimented the vanilla Greek yogurt and the caramelized apples better than any granola that has come before it. My taste buds were extremely happy with each flavor that danced across my tongue. Really delicious. And it stayed crunchy even with the fruit and yogurt. It’s hearty and I like that…considering it looks like regular cereal.

Nutritionally speaking, this granola hits at a good level when it comes to sugars. While some I have tried have had ridiculous amounts of added sugar to them, this stands with only 10 grams in a serving. The calorie count will only set you back 160 calories and 3 grams of fat. And the serving size is 1/2 cup. Way more than most granola offers, which is normally about half that serving. Love it.

Enjoy Life makes really amazing gluten-free and allergen-free products. They are processed and made minus the top eight food allergens (meaning they are Wheat Free, Dairy Free, Peanut Free, Tree Nut Free, Egg Free, Soy Free, Fish Free, Shellfish Free). The Cranapple Crunch Granola is a great gluten-free granola that packs a wildly delicious flavor punch and is definitely more nutritious than others out there on the market. It’s peace of mind.

And, beyond that, it’s delicious.

IF this flavor, the Cranapple Crunch Granola, is still one of Enjoy Life’s products…or if you can seek it out and find it…definitely get it. Definitely try it. And definitely enjoy it. Now I feel like I need to savor every bite…because who knows if I can ever get it again!

November 1, 2012

Recipe: Creamy Brussels Sprouts Bake

Okay…I’m going to admit it. When I received my bin from my CSA, I had a major crisis in my kitchen. No, nothing hazardous or spoiling. In fact, the issue was more with one of the items in my bin itself. The culprit – Brussels sprouts.

Laugh it up, but these little mini heads of cabbage really threw me for a loop. While they have always been one of my mom’s favorite vegetables, we never had them when I was growing up. Ever. She never made them and never even attempted to get us to try them. I knew every joke from television shows and movies though regarding Brussels sprouts, so…yeah…I was sort of thrown for a loop. Not only had I never tasted these myself, but I had no idea how to prepare them.

My roommate claimed she maybe had them once…and she wasn’t a fan…but probably because they weren’t cooked correctly.

This didn’t boost my confidence in this vegetable at all. But…I was determined to find a recipe to make…where both of us would hopefully enjoy these little leafy greens. And after a few searches online, and a few recipes tossed at my roommate, she finally decided on one that would use a couple other items from the bin. Good thinking!

I embellished the recipe a little as I only had 16 ounces of Brussels sprouts in my bin and the recipe calls for 20. So, I substituted 4 ounces of broccoli. No harm no foul, right? So…for all of you lovers of Brussels sprouts and for those of you, who like me, have no idea if you like them or not…I encourage you to try this recipe. It’s compliments of Taste of Home…but this is my own take on it.

Recipe: Creamy Brussels Sprouts Bake

Servings: 6
Time: Prep 15 minutes; Cook 35 minutes

Ingredients:

1 package (8 ounces) cream cheese, softened (I used Tofutti Better Than Cream Cheese)
1 cup (8 ounces) sour cream (I used Tofutti Better Than Sour Cream)
1/2 pound sliced fresh mushrooms
1 medium onion, chopped
2 tablespoons butter
16 ounces fresh Brussels sprouts
4 ounces fresh broccoli
3/4 cup shredded cheddar cheese

Directions:

Onions, mushrooms, broccoli, and Brussels sprouts sautéing in pan

In a small bowl, beat cream cheese and sour cream until smooth; set aside.

In a large skillet, saute mushrooms and onion in butter until tender. Stir in Brussels sprouts. Remove from the heat; stir in cream cheese mixture.

Spoon into a greased shallow 2-qt. baking dish. Cover and bake at 350F for 25-30 minutes or until bubbly.

Uncover; sprinkle with cheddar cheese. Bake 5 minutes longer or until cheese is melted.

Serve.

Creamy Brussels Sprouts Bake (fresh from oven)

~*~*~

I admit it…I was nervous going into this one. With not knowing what to expect from Brussels sprouts, I was actually quite nervous about taking my first bite. My roommate, as she so often does, threw herself on it immediately and assured me that it was actually really good. She said the Brussels sprouts had a bit of a nutty flavor to them…and she was right. And the cream cheese/sour cream soup that surrounded the greens, mushrooms, and onions was out of this world. This was actually quite delicious…and yes…quite filling.

But I am no longer afraid of Brussels sprouts. And, perhaps, next time I’ll try simply roasting them in olive oil and give that a go.

Trust me…this is at least worth a taste.