Way back when my gluten-free journey started, I finally stopped cheating on my oatmeal (because I got tired of feeling like crap after lunch) and made the leap to gluten-free oats. One of the first brands readily available in my area (and also more cost efficient than others) was the gluten-free oatmeal by Glutenfreeda. And…sadly enough, the oatmeal didn’t wow me or really make me want to be friends with it. In fact, I found it rather bland, if I recall correctly.
But…sometimes you have to learn not to hold something against a brand itself. And, after a quick trip to Birmingham, Alabama, and a dash through the Publix near the Mellow Mushroom I was meeting my parents at for gluten-free pizza that night…I discovered a delicious sounding granola on the gluten-free shelves. The issue I had was…it was Glutenfreeda.
Do I risk it? I mean…it was Glutenfreeda Gluten-Free Cranberry Cashew Honey Granola. Um…nothing wrong with any of that. In fact…it sounds oh…so right! So, with a little debating, I finally snatched it off the shelf and committed myself to the purchase.
And…a month later…and me back in Louisville, Kentucky…I broke it out of the pantry for some breakfast parfaits (made with Greek yogurt and caramelized pears). Oh, to be sure, I was beyond nervous. It was the only granola in the pantry at the time, so it was either amazing…or not. And with no replacement, either way my roomie and I were eating it.
*sigh* *deep breath*
Breakfast Parfait…assemble!
Of course, I had to test the granola on its own before tossing it with the rest of the parfait components. I poured a bit in my palm, getting the oats, the dried cranberries, and the cashews. I tossed it back and…it was really good. I mean…REALLY good. It’s actually that perfect mix of sweet and salty. I mean…perfect. It has the flavor from the roasted cashews and the sweetness from the dried cranberries. The honey ties it all together. And the gluten-free oats are toasted to perfection and absolutely amazing. It all just comes together…and as much as I thought I was going to dislike this granola…I love it.
Naturally, because I have yet to find it around here. HA!
So…let’s talk ingredients, shall we? You’ll love these. Glutenfreeda’s Gluten-Free Cranberry Cashew Honey Granola is simply made from gluten-free oats, cashews, dried cranberries, brown sugar, canola oil, honey, flax seeds, vanilla.
That’s it. Okay…so the canola oil and brown sugar might throw you off…especially the canola oil, but in the grand scheme of things…not too shabby! Not at all.
Nutritionally speaking, Glutenfreeda isn’t dishing up a whole lot of empty, sugar-laden calories either. Each box of granola contains 4 individual packages. The kicker is, there are 10 servings per box. So do not eat an entire package in one sitting. You’ll be doing 2.5 servings if you do that. And one serving, 1/4 cup of the granola, will give you 120 calories and 4 grams of fat. This granola is cholesterol-free and sodium-free. A serving also provides you with 6 grams of sugar (not bad), 2 grams of fiber and 3 grams of protein.
Honestly, I was skeptical, but as it turns out…I was pleasantly surprised to actually like this granola. Not just like…love. I could indulge in this at breakfast every day…if I could find it in my area. Great flavor profile. Crunchy, tasty granola. Great job, Glutenfreeda!
Granola never tasted this good! Roasted cashews and plump dried cranberries are the cornerstones to our Cranberry Cashew Honey granola. This wholesome cereal is the perfect way to start your day, carry you through the day or even end your day, as a late night snack. Our Cranberry Cashew Honey Granola is made with certified gluten-free oats and is a great way to get fiber back into your diet, deliciously.
Each box contains 4 convenient travel pouches. Just slide one in your purse, briefcase or backpack for a nutritious ‘anytime’ snack.’
Granola never tasted this good! Roasted cashews and plump dried cranberries are the cornerstones to our Cranberry Cashew Honey granola. This wholesome cereal is the perfect way to start your day, carry you through the day or even end your day, as a late night snack. Our Cranberry Cashew Honey Granola is made with certified gluten-free oats and is a great way to get fiber back into your diet, deliciously.
Each box contains 4 convenient travel pouches. Just slide one in your purse, briefcase or backpack for a nutritious ‘anytime’ snack.’
Granola never tasted this good! Roasted cashews and plump dried cranberries are the cornerstones to our Cranberry Cashew Honey granola. This wholesome cereal is the perfect way to start your day, carry you through the day or even end your day, as a late night snack. Our Cranberry Cashew Honey Granola is made with certified gluten-free oats and is a great way to get fiber back into your diet, deliciously.
Each box contains 4 convenient travel pouches. Just slide one in your purse, briefcase or backpack for a nutritious ‘anytime’ snack.’
Product: O’Doughs Gluten-Free Apple Cranberry Bagel Thins – $3.99+
It had gotten to the point, as of late, where I had pretty much resigned myself to the fact that I was never, ever, ever…EVER going to stumble across the third flavor of gluten-free Bagel Thins from O’Doughs. Seriously. Because my local grocery store that actually stocks this brand only carries the Original and Sprouted Whole Grain Flax Seed versions.
And while I appreciate that…I was in search of ALL the Bagel Thins.
Leave it to Organic Harvest (my happiest place in Birmingham, Alabama), a natural food store in the aforementioned Birmingham, Alabama, to carry this particular product in their freezer section. And…because I think ahead…I had a cooler with me for transport back to Indiana when I finished up my visit with my family. I was actually in town for the Making Tracks for Celiacs 5K race with my mom (I ran; she walked) and the gluten-free expo that followed. All of that was fine and good, but with lunch looming at a diner where there is really nothing my mom or I can eat, we make our way over to Organic Harvest and pick up one of their small salads and usually a dessert to split between us. But, while there, I had permission to shop a little and pick up some items that I can’t find in Louisville.
YAY!
And so…I began to walk the aisles, scanning the shelves…looking for items of interest. Something that would grab me, shake me, and beg me to take it home. Not really though, because if food started to do that, I might scream and run away. But…if we’re just talking figuratively…I wanted to make the best decision as to what was coming home with me. Nothing worse than grabbing an item and then finding out it was crap.
Well, my roomie does get just as excited about gluten-free goodies as I do (which I love…since she can eat ALL the food and doesn’t have to eat gluten-free). And she spotted the O’Doughs Gluten-Free Apple Cranberry Bagel Thins in the freezer section while she meandered quicker through the store with my dad. She hurried over to find me…and alert me of this finding. I immediately said, “THAT…is definitely coming home with us!”
And so…it happened. Into the basket with a couple (I behaved) other items and my lunch for that day. We checked out, put things in the cooler, went to lunch, and then went back to my parents house to store the items in the freezer until we left the following morning.
With another trip looming, this time to Colorado (the iconic home of all things gluten-free and awesome!), I’m starting to work my way through some of these things. And, with my morning being a crazy hot mess with spinning and everything…well…something quick that could happen while I showered was ideal. So, out of my freezer came the O’Doughs Gluten-Free Apple Cranberry Bagel Thins.
O’Doughs Gluten-Free Apple Cranberry Bagel Thins
I pulled out a baking sheet (I don’t own a toaster), and then sliced two of the bagel thins in half. I was expecting to see flecks of cranberry throughout, but I didn’t. Ah well. I never know what to expect. And as the oven was warming, I tossed the pan in and went to take a quick shower. By the time I was out and dressed, the bagel thins were toasted up and ready for the vegan cream cheese schmear. Breakfast was served (with a side of my left over Mustard Roasted Potatoes).
One thing that I do find is that bagel thins, while they are less calories, aren’t truly a bagel. I miss that doughy middle section and that crunch on the outside with the softness in the middle. That’s a bagel (spoken like a true New Yorker!). But…I also love to save some calories for other indulgences…like dark chocolate to keep me awake when I’m drowsing off at my desk. You know…those unexpected things in life. So, when you bite into one of O’Dough’s Gluten-Free Apple Cranberry Bagel Thins, you get a crunch. If you toast it…you get a crunch. And then…you get cream cheese. Even just using a serving size of the cream cheese…you get cream cheese.
But…when you break off a piece that didn’t get well schmeared with the cheese…and taste it on its own…you still kind of don’t get inundated with the flavors of the bagel thin itself. It does have a nice hint of sweetness to it, thanks to the apples and almonds. And you get some very mild undertones of cinnamon and raisins and maybe even some citrus. But it’s not strong. Which…is not a bad thing. You don’t want to overpower the product with too many flavors. However, I was hoping that the apple and cranberry flavor would really take a front seat here. Unfortunately, it didn’t. That being said, the texture and the taste of these little bagel thins are really good. And if you don’t want a strong flavor to your bagel thins, but you want little hints of it in each bite, these may be the way to go. These would also probably be really good with butter on top. But I’m a cream cheese girl at heart.
Let’s talk ingredients for a moment, shall we? The O’Dough’s Gluten-Free Apple Cranberry Bagel Thins are made from filtered water, potato starch, tapioca starch, chickpea flour, soya flour, whole grain rice flour, organic evaporated cane juice, cellulose fiber, dried apples, dried cranberries, raisins, glycerine, sunflower oil, yeast, sea salt, salba chia seed, cinnamon, baking powder, baking soda, dehydrated fruits and vegetables (oranges, apples cranberries, tomatoes, broccoli, shiitake mushrooms, carrots).
Hmmmm…tomatoes, shiitake mushrooms, broccoli and carrots in my bagel? Really?? REALLY??! That’s…different.
Nutritionally speaking, a serving size is one bagel thin. One of O’Doughs Gluten-Free Apple Cranberry Bagel Thins will supply you with 100 calories and 1 gram of fat. These thin little bagels have 300 mg sodium and 2 grams of sugar. They also have 2 grams of fiber and 2 grams of protein. They are cholesterol free, gluten-free, all-natural, and preservative free. These are an fantastic source of fiber as well. Oh, and those veggies I was talking about up there are part of the 7 different fruits and vegetables that are contained in these bagel thins…which is nutritionally equivalent to 2 servings of fruit and veggies. Go figure.
Overall, I thought these were pretty good. I wish these came sliced, however, because slicing a bagel thin is a tricky task. Cut one bit too thin and it gets burned in the toaster or oven. It’s all just about holding it right and cutting it right. If they came pre-sliced, things would be so much easier on all of us. Other than that…these were good. What they lack in appearance, they do make up for in taste. And that…is saying something.
If you haven’t been able to find O’Doughs Gluten-Free Apple Cranberry Bagel Thins in your grocery store…see if they can order them in. They are definitely worth trying. Especially if (like me) you are a cinnamon-raisin lover. It’s…sort of similar to that flavor.
O’Doughs Gluten-Free Apple Cranberry Bagel Thins with Tofutti Better Than Cream Cheese
The final flavor was the Apple Cranberry. These made for a nice change as they had the wonderful sweetness from, you guessed it, apples and cranberries with the subtle undertones of raisins, orange, and spicy cinnamon. These reminded me of my beloved cinnamon raisin bagels back in my pre-Celiac diagnosis days. Top them with either butter or cream cheese and you are really good to go – their flavor is just robust enough that anything other than a simple topping would likely be a mistake on these. – See more at: http://www.glutenfreemike.com/odoughs-new-bagel-thins/#.U17c_qKwVFY
The final flavor was the Apple Cranberry. These made for a nice change as they had the wonderful sweetness from, you guessed it, apples and cranberries with the subtle undertones of raisins, orange, and spicy cinnamon. These reminded me of my beloved cinnamon raisin bagels back in my pre-Celiac diagnosis days. Top them with either butter or cream cheese and you are really good to go – their flavor is just robust enough that anything other than a simple topping would likely be a mistake on these. – See more at: http://www.glutenfreemike.com/odoughs-new-bagel-thins/#.U17c_qKwVFY
The final flavor was the Apple Cranberry. These made for a nice change as they had the wonderful sweetness from, you guessed it, apples and cranberries with the subtle undertones of raisins, orange, and spicy cinnamon. These reminded me of my beloved cinnamon raisin bagels back in my pre-Celiac diagnosis days. Top them with either butter or cream cheese and you are really good to go – their flavor is just robust enough that anything other than a simple topping would likely be a mistake on these. – See more at: http://www.glutenfreemike.com/odoughs-new-bagel-thins/#.U17c_qKwVFY
Mmmm. I love a good breakfast. I love doing something different and outside the box. I love breakfast so much that I could (and have) eat it for every meal of the day. Seriously. But when you get a little tired of various ways to do breakfast food, there is always another option out there. And, thankfully, for me, I discovered a great looking recipe via I Heart Eating’s blog, which I adapted to be dairy-free and gluten-free…for an overnight French toast recipe.
Sort of like a breakfast bread pudding.
But with bananas. And vegan cream cheese. And rum.
Yes. RUM!
And that is why, the day after I ran a marathon, I found myself in my kitchen baking up a fantastic breakfast treat. It was Easter morning, and that meant something special needed to start off the day. Aside from a short shakeout run…my only other plans that morning was to bake up this breakfast. I had actually prepared it the night before and all night it was marinating in my fridge…just waiting to be placed in that warm oven.
So, without further adieu…I give you the recipe for Gluten-Free and Dairy-Free Overnight Bananas Foster French Toast Casserole!
Recipe: Gluten-Free and Dairy Free Overnight Bananas Foster French Toast Casserole
Gluten-Free and Dairy-Free Overnight Bananas Foster French Toast Casserole
4 tablespoons butter, melted (I used Earth Balance)
2/3 cup brown sugar
2 tablespoons light corn syrup
1 teaspoon vanilla extract
1/2 teaspoon dark rum
1/2 tsp. ground cinnamon
2 medium ripe (not overripe) bananas, sliced
French Toast
2/3 loaf gluten-free challah bread, cut into cubes (I used Katz Gluten-Free)
4 ounces Toffutti Better Than Cream Cheese
6 large eggs
1 cup unsweetened almond milk
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon vanilla extract
Pinch of salt
Powdered sugar (for dusting)
Directions:
Make the banana topping by stirring together the melted butter, brown sugar, corn syrup, vanilla extract, dark rum, and cinnamon. To make banana topping, stir together butter, brown sugar, corn syrup, extracts, and cinnamon.Lightly grease a 9×9-9nch baking pan.Pour the butter sauce into the prepared pan.Place banana slices over the sauce.Layer half of the bread cubes over the bananas.Dot the bread cubes with the vegan cream cheese.Cover with the remaining bread cubes.Whisk together eggs, milk, sugar, vanilla extract, cinnamon, nutmeg, and salt in a medium bowl. Be sure to mix it well.Pour the egg mixture over the bread. Smoosh the bread down a little so that the bread can absorb the egg mixture.Cover and refrigerate overnight.In the morning, remove the pan from the refrigerator and leave it out while preheating the oven to 375°F.
Uncover and bake on a rimmed cookie sheet (in case the topping bubbles out…mine didn’t…but you can’t be too careful) for about 30-40 minutes or until the eggs have set.
Allow it to cool in the pan for 5-10 minutes.
Invert to serve and sprinkle with a dusting of powdered sugar.
Enjoy!
~*~*~
While I have made plenty of overnight recipes before, there was definitely something special about this one. The flavor was fantastic. The banana portion, once inverted was rich and creamy, and the bread toasted to perfection, giving a nice play on both taste and texture. I was beyond impressed with the way this turned out. It totally made for the most amazing Easter breakfast I have made yet.
Two of my favorite things to eat right now. There was no way I was going to pass up the opportunity to try this bar. I had, actually, never heard of this particular bar before…until my friend Jenn took me to her local natural foods store, Raisin Rack, and there I found all sorts of little delights I didn’t even know existed. In fact, this wasn’t even on my radar until we went to check out. I had filled the basket (maybe overfilled) as my roomie told me I could get whatever I could fit into the medium basket offered at the store. Jenn and I set out on the task to Tetris as much stuff into the basket as possible. It was full…but there were some goodies up by the register. I grabbed a couple of them when Cathy told me to go ahead and do so.
One of them…was the Oskri Fig Dark Chocolate Bar.
I carried this bar with me for an entire weekend when my friend Indy was visiting from California. Why? Because I wasn’t certain with the restaurants we were trying, whether I would be able to eat anything or not. But, thankfully, all the restaurants could work within my dietary restrictions. However, on Sunday morning, we were heading up to Cincinnati to go shopping at Jungle Jim’s…and we got a case of the munchies on the way.
As Indy had never had White Castle from White Castle…she and Cathy went to get some food there. I can’t eat anything at White Castle…but I did have the Oskri Fig Dark Chocolate Bar in my purse. Victory. I knew I carried little protein and snack bars around with me for a reason. As they dug into their sliders and chicken rings, I tore open my Oskri Fig Dark Chocolate Bar and took an initial, tentative bite.
Why I was worried, I don’t know. The best way I know how to describe this bar is by saying it tasted like a chocolate Fig Newton. Now, I went gluten-free three years ago…and I haven’t had Fig Newtons since then. Which sucks, as they were always one of my favorite snacks. Yes…they are filled with high fructose corn syrup and other chemicals, but I loved them. I really did. And this…this was a Fig Newton…but…it was SO much more than a Fig Newton. It was dark chocolate. And the dark chocolate paired perfectly with the fig. Honestly…this is now one of my favorite flavor profiles. I had to rein myself in. I wanted to enjoy every bite of this bar. The dark chocolate was the perfect bittersweet complement to the texture and taste of the fig. Actually, the way the bar was described, I thought I was going to be getting a chocolate coated fig bar. But what I have is something akin to a Lärabar. The bar is 100% fig, but doesn’t have that gritty texture that often products made from fig have. And I loved every bite. I savored it for as long as possible, but all good snacks do come to an end.
Ingredients in the Oskri Fig Dark Chocolate Bar are really straightforward. They include figs (80%) and dark chocolate (20%). If you are looking for a clean-eating snack, this just might be your new go-to! Two ingredients…and they are both healthy! This bar is gluten-free and vegetarian. It is also cholesterol free.
Nutritionally speaking, the serving size of the Oskri Fig Dark Chocolate Bar is 1 bar. This bar will serve you up 172 calories and 2 grams of fat. That’s not bad for a snack bar. This bar contains no sodium, but does have 26 grams of sugar. YIKES!! That’s a lot of sugar. I blame the natural sugars in the figs as well as…the dark chocolate. So…really I blame both ingredients. Still…this bar is total yum! This bar is guaranteed to fill you up though, touting 5 grams of filling fiber and 2 grams of protein.
Yeah…when I head to the Raisin Rack next time I am in Columbus, Ohio…I’m buying more of these. I will buy as many as I think I can get away with. Yes, the sugar content is a bit high, but…damn…nothing like snacking on a healthier version of a Fig Newton. Except…it’s better…because it’s Dark Chocolate. If you see these at your local natural food stores…don’t hesitate to buy one. Trust me…you’ll be glad you did. In fact, you might want to pick up more than one. Do not make the same mistake I did.
While Indy was in town this past week, we really wanted to treat her to a nice dinner, welcoming her in true foodie style, to the area. It just so happens that while we were at Disneyland last September, she treated everyone to a tasting menu at the Chef’s Counter of Napa Rose…complete with wine pairings. It still ranks up there as one of the most amazing meals I have ever had the opportunity to eat. Disneyland’s chefs work really well around my dietary needs, and my meal was completely gluten-free and vegetarian…complete with the perfect wine to compliment each dish we were served.
Well, this gave us an idea…to treat her to a tasting menu at one of our local restaurant’s chef’s tables. It happens that three local restaurants have a chef’s table. And after a little debate…Cathy and I decided on a new hotspot in town, Rye. Rye is located in the NULU region of Louisville…and it seemed right up our alley. Cathy got in touch with the restaurant, speaking with PR and Events Coordinator, Erin MacDonaold, and made arrangements, explaining my dietary needs and that she and Indy would be up for anything. But they had to stay within the perimeters of my diet for me. The chef and the restaurant had no problem with that, so…it was set. Friday night…we’d be treating Indy to a tasting menu with drink pairings at Rye.
The most difficult part was not telling Indy we were doing this. The only instruction we gave her was to bring something nice to eat dinner out in on Friday night. That was it. That was all she got. And we didn’t even give her the name of the restaurant until we were getting close to it, even though she asked because she wanted to look it up on Yelp. We have our ways. Anyway, once she knew which restaurant, she seemed pretty excited about that. The chef’s counter, however, remained a surprise until we got inside and Cathy let them know our reservation. As we were being walked back to the counter at the kitchen, Indy leaned in and said, “Did I hear chef’s counter.” HAHAHA!! Yes, my dearest foodie friend. Yes…you did!
We were seated at the counter, facing into the kitchen, getting a first-hand view of the chefs at work. I was soaking this in, just watching how they worked together, talked, and even put together each dish. It was heaven to me. I still have a dream of being a chef. Maybe one day it will happen. But this…was a treat and I was enjoying it.
At Rye, that evening, we were assigned to the caring hands of Chef Joe Banet, Bar Manager Doug Petry, and Alyssa, who was around for anything we might need or questions we might have. Let me tell you, this team was amazing. Doug had the drinks out to us just before the food was brought over by Chef Joe. And Alyssa made sure we had everything we needed, from fresh silverware to full glasses of water. It was incredible. And, within a few minutes of looking over our menu that Chef Joe prepared, he came over to introduce himself and explain that he would have our first course up in no time. Our first course…of what would be an 8 course tasting menu.
The only difference between my menu and those of Indy and Cathy was that mine was strictly vegetarian, so I was served a cooked vegetable instead of the protein they received. My drink was different in a few occasions too, better paired with my vegetable than their meat. Other than that…it was time to enjoy some good food and soak up the experience.
Rye’s Radish with Whipped Butter and Black Salt, served with Dolin Blanc, Sugar, Meyer Lemon Bitters
And it was off to a good start. Doug brought out our first drink, a Dolin Blanc with Sugar and Meyer Lemon Bitters. This accompanied our first course, which arrived a moment later…Radish with Whipped Butter. Granted, they had Caviar Butter with their Radish as well as a Potato Roll…but since I’m a gluten-free vegetarian…I received extra garnish on the radish with the whipped butter just beneath it with a hit of black salt. The radish was bitter, as it should be…and it was a bit odd being served with butter…especially since I had no way of really eating the butter. I put some on each bite of radish and it complimented the flavor well enough, the black salt cutting back on the bitterness by adding a little zing to each bite. Still a bit bizarre, but delicious. And that’s what mattered. The pairing with the Dolin Blanc was brilliant. The effervescence and lightness was a great way to start off the meal.
Rye’s Beets with Lavendar-Mango Chutney, Labne, Hazelnut, Chervil, served with a Raspberry Lemonade
Our plates were cleared and things were given time to settle. But, after about 10 minutes our next drink was brought out. It was a Strawberry Lemonade. No alcohol in this one. Just a sweet palate refresher. Not but a moment later, Chef Joe appeared with three identical plates. The second course was Beets with Lavender-Mango Chutney, Labne, Hazelnut and Chervil. THIS…my dear friends, turned out to be my favorite course of the entire meal. Yes…this one. The roasted beets were fresh and fantastic. Perfect, really. And it paired so well with the labne (strained yogurt). The lavender-mango chutney was light and fresh. And topping it with toasted hazelnuts was a stroke of genius, as it gave a hit of texture when it was needed most. The fruitiness of the raspberry lemonade paired and played well with the sweet, yet earthy flavor of the beets. I was in foodie heaven with this one. I could have eaten another plate of that and been a happy girl.
Plates were cleared again and we were once again given time to chat, watch the chefs at work (we were trying to figure out just how many
Rye’s Asparagus with a Smoked Egg, Endive, and Pignoli, served with Chono Sauvignon Blanc
oysters they shuck per night, because there was a lot of shucking over on our end of the counter!), observe some cooking techniques…and watch as the lights flickered and caused problems. The owner came over to apologize for the technical difficulties with the lights over the pass and asked if it was going to bother us as they fixed it because he could move us. We were content where we were, however. (On a completely different line of though, the phrase ‘where we were’ is kind of interesting to type!) Anyway, with that decision made, we were soon greeted by our third drink pairing prior to our entree. Cathy and Indy received a Stillwater Classique beer. This was a change from what was printed on the menu, so it took them by surprise. Since I’m gluten-free, my drink stayed true to the menu that was created, and I was served a glass of Chono Sauvignon Blanc. Cathy tasted her beer and didn’t like it much…but we still had food to pair with it. And Chef Joe appeared soon after, serving up our third course. This course was Asparagus with a Smoked Egg, Endive, and Pignoli (pine nuts). First of all…a smoked egg is the most wonderful thing in the world. It’s smokey and savory and rich and creamy and just made of complete yumminess. Seriously…if I had a smoker I would do this every morning for breakfast. In fact, I asked Chef Joe how to smoke an egg…and now I kind of feel like I need a smoker just to be able to do it. Yes…this was a rich dish. The smoked egg was velvety smooth and paired so well with the bitterness of the endive and the perfectly cooked white and green asparagus. I savored each and every bite. And because it was so rich, the wine pairing was perfect. This course was comfort food to me. For the record, Cathy never did really like the beer.
When plates were cleared, we all gazed down at our menus to see what was up next. This is where dishes started to really get different. Cathy and Indy were about to start getting their proteins. Mine stuck to a tried and true vegetable replacement for said protein. The rest of the dish would mirror each other. And, on some occasions…the drinks would be different.
Rye’s Sweet Potato Soup with Kaffir Lime Leaf, Coconut Milk, Cilantro, served with a Pineapple Shrub
Such was the case for the fourth course of the night. This one was a light serving, which was what we needed after all the richness in the smoked egg and asparagus course. Doug brought over our drink pairings for the upcoming course. Cathy and Indy were given another beer, this time Stiegl Grapefruit Radler. Cathy was pretty certain she’d hate it since she hates grapefruit, but this turned out to be one of her favorite drinks of the night. Go figure. As for me, Doug paired mine with a Pineapple Blush, which he described in great detail and all I remember about it is that it had vinegar in it. That just seemed strange. But I gave it a sip prior to the dish coming up and it actually had a refreshing taste. The vinegar worked. Chef Joe brought over soup bowls for us. My soup was Sweet Potato in a broth made from Coconut Milk and flavored with Kaffir Lime Leaf and Cilantro. The broth was the same for Cathy and Indy, but they had Crab and Clam in their soup, not sweet potato. I loved how light this course was, and how refreshing. I am a sucker for soups as it is, and this one was perfection. Seriously. The broth was creamy without being filling. The sweet potatoes were soft and delicate and perfect. The seasoning was spot on. And who doesn’t love an amazing soup? Fantastic. And the drinks paired perfectly. I enjoyed sipping my Pineapple Blush between tastes of my soup. Delish.
Our bowls were taken away and we watched as more food was prepared, put up at the pass, looked over by the expediter, and then sent out to
Rye’s Cauliflower with Harissa, Almond, Arugula, Cucumber, served with a Gin, with Lemon, Sugar, Cucumber Sea Foam
tables. It was so awesome watching the kitchen work while we ate. Doug returned with three glasses of identical drinks. We were each served one and he explained that we were about to taste a Gin that was done up with Lemon, Sugar and topped off with a Cucumber Sea Foam. I figured this one would be interesting because I’m not a big fan of gin…at all…but the cucumber sea foam sounded A-MAZ-ING! I took a sip, and while it did taste a little gin-y…the cucumber sea foam gave it this refreshing taste. I actually found myself liking this one. And, on cue, Chef Joe came over with our course. The fifth course of the night, for me, was a fantastically grilled Cauliflower with Harissa, Almond, Arugula and Cucumber. Ah…a match to that cucumber sea foam. Cathy and Indy were served Monkfish instead of the cauliflower. First of all, the harissa was amazing. This chili pepper paste was a nice play against the refreshing cucumber and the warm cauliflower. In fact, I was trying to get a little harissa in each bite because I loved how it worked with everything on the plate. The almonds added a nice hit of texture. Yeah…this one was so good. Now I want harissa in my kitchen to use on my own cauliflower when I cook it. Cathy fell in love with the monkfish, but Indy wasn’t as sold on it.
Rye’s Broccoli Rabe with Ramps, Hon-Shemeji Mushroom, Yellow Grits, Lovange, served with Leese-Fitch Zinfandel
Another plate clearing and more time to let things settle. We were starting to get full, but we were over the halfway point. And thankfully these were small plates. This time, our food beat the drink to our counter. So, Chef Joe went ahead and described our sixth course to us. For me, I was given Broccoli Rabe with Ramps, Hon-Shemeji Mushrooms, Yellow Grits, and Lovange. Cathy and Indy were served Rabbit with their ramps, mushrooms, grits and lovange. We waited for a moment and a minute later, Doug was at our sides giving us each a glass of Leese-Fitch Zinfandel. We now felt ready to dig in. I sipped the wine first, finding that bitterness that I often find with red wine. But it was good. And when I took a bite of the broccoli rabe with the ramps (onions) and the earthy mushroom…it was a perfect pairing. My favorite part, however, was the grits. And as I lived in Alabama for six years and never liked grits, this totally surprised me. I couldn’t say enough good things about these grits. This was a fantastic course and we all polished it off. Indy much preferred the rabbit over the monkfish, saying that the cuter your food is, the better it tastes. Veggies must be really cute, because my food was really good.
Rye’s Fennel with Parsnip, Black Garlic, Red Watercress, Pistachio, Orange-Mustard Jus, served with Angeline Reserve Pinot Noir
And so…our plates were cleared once more and we waited, talking about how the impending food wall was approaching. But we didn’t care. The food was some of the most amazing I had in a long time. This was definitely a treat. Doug appeared at our sides with a glass of Angeline Reserve Pinot Noir and talked about how it would pair well with our next course. Chef Joe arrived with our plates. I was given Fennel with Parsnip, Black Garlic, Red Watercress, Pistachio, and an Orange-Mustard Jus. Cathy and Indy had Duck instead of the fennel. Wow. I loved how the Fennel was grilled and cooked down to perfection. The parsnip puree was perfect. It wasn’t gritty at all. The black garlic paired well with everything, seasoning it perfectly. I loved how the pistachio gave it some texture. And, surprisingly, the orange-mustard jus was delicious and just amped up the flavor of the dish. Cathy and Indy definitely seemed happy with the duck. And when we were done eating, we were all eying the menu. One course to go…and it was dessert. I always have room for dessert.
Rye’s Lemon Curd with Macadamia Brittle, Pink Peppercorn Meringue, served with Gerard Bertrand Cremant de Limoux
Gone were our dishes and Cathy was really, really looking forward to our dessert. Why? It was lemon. And we are both huge fans of anything lemon. Seriously. Even better, the chef changed the way it was made so we could all have the same dish and it could be kept gluten-free. This made me a happy, happy girl. Doug appeared with our final drink pairing of the night. This was a Gerard Bertrand Cremant de Limoux. I love dessert wines. LOVE. If I could drink dessert wine all the time, I would totally do it. Pure perfection. This was light and crisp and just…delicious. I had to remind myself to save some for the dessert. Chef Joe brought out the most amazing looking dessert of all time. Seriously. It was Lemon Curd with Macadamia Brittle and a Pink Peppercorn Meringue. First of all…salty and sweet. Second of all…LEMON!! This was a fantastic and light dessert. And I wanted to devour it quickly because it was so delicious…but I managed to keep my sweet tooth under control and really savor each bite. The lemon flavor was spot on. Not too much. Just right. And the pink peppercorn meringue was fantastic. Light. Fluffy. Topped with the macadamia brittle that just tied everything together and gave it a crunch, which was needed in an otherwise soft dessert. This was love in dessert form. Lemon-y, nutty, meringue-y love. And I had to make sure I got a bit of everything in each bite.
Rye really, really outdid themselves. Not only were we treated well from the start, but the food they served up was beyond anything I could have imagined. They were more than happy to work with and around my food allergies and dietary needs. Sitting at the chef’s counter was an amazing treat that was worth every bit of money we poured into that meal. This was more than a dinner out with my foodie friends…this was a foodie experience.
If you haven’t checked out Rye yet…you should. Their menu sounds amazing and they are very good with dietary restrictions. Their kitchen is clean and kept that way. Their staff is knowledgeable. And I can’t wait to go back again and try some food off their standard menu.
I admit it…there isn’t too much a gluten-free vegetarian can say about a restaurant called Game, right? Well, honestly…yes. There really isn’t. After all, Game, a hot restaurant in Louisville, Kentucky, is known for it’s variety of different proteins that it serves up in various forms, but specifically as a burger. Although, you can do a meatball flight if you want.
Why was I at Game?
Well, you see…for a long time now, the roomie has been wanting to check out this restaurant. For one thing, it is the one place in Louisville where she can try bone marrow. For another thing…she’s turned into quite the foodie as of late. As for the other reason, the biggest foodie we know, our friend Indy, from California, was in town. When we first mentioned her coming out to visit, this restaurant seemed like a point of great interest. Therefore, we made it our first official meal together on her first full day in the area.
We arrived shortly after they opened, having had a light breakfast that morning in preparation for a great lunch. We walked in and took a seat at one of the tables. Our server came over with menus and left us a drink menu. I’m in training for more marathons, so I stuck to water. So did Cathy. Indy was hoping to try a local brew of beer, and we finally found one for her to give a try. And as we were helping, we were all taking a look at the menu. Cathy and Indy decided they would split the bone marrow appetizer…just to see what it was like. So, when our server returned, all I had to do was explain that I was the oddball as a gluten-free vegetarian. She suggested the Seasonal Salad, which, honestly was the only thing I could eat on the menu. With that being said…we placed our orders.
Cathy and Indy did, in fact, order the Bone Marrow ($8.00) to split as an appetizer. Then, Cathy went ahead and ordered a Wild Boar Burger ($9.00), which came accompanied with greens, tomato, goat cheese, and cranberry-jalapeno jam, served on an everything bun. Indy ordered a Meatball Sampler, consisting of Elk ($3.00), Antelope ($3.00), and Wild Boar ($3.00). So, the carnivores in the group were happy.
I went ahead and, instead of eating my protein bar I packed…just in case…I ordered the Seasonal Salad ($6.00). The waitress also recommended the fries, which were gluten-free as nothing is fried there except potatoes. And it was done in Canola oil. So, at the prompting of Cathy and Indy…we ordered a Basket of French Fries ($4.00) to split amongst us.
And so, we started to get caught up since it had been since September since we last saw each other. There was much to discuss and talk about. We were distracted when I guy walked into the window…which was utterly hilarious. Everyone else in the restaurant thought so too. Especially his buddies. It really was funny. But, soon, the bone marrow made it’s way to the table. It was a half of a bone, topped with parmesan, poblano, and rosemary. It was served with crostini as a vessel in which to eat it on. Cathy was the first to dive in. She, however, managed to only get the cheesy, bread-y topping on the first go, leaving the gelatinous bone marrow down. She remedied that, however, and then Indy had a go. And…they seemed pretty indifferent, both agreeing that it definitely needed the topping so that it just wasn’t this oozey gooey…stuff. So…they feasted on that and finished up just as the entrees were arriving. Good timing.
So…a salad.
Not much I can really say about it. It was a mix of greens topped off with Craisins and some herbed goat cheese. It has a delicious strawberry dressing, however, I will give it that. Otherwise, it was a simple salad. Nothing that really set it apart, save that it was served on a wooden plank with a few apple slices. I enjoyed munching on the apple slices in between bites. As for the fries…well…they were really good. But there were a lot of them there. The three of us did what damage we could, but there were still too many for us in the basket. They had the perfect crispness outside with the soft potato inside…yummy. And definitely fried to perfection. But, I can only tolerate so much fried food these days and I was done with these pretty quickly, despite how delicious they are and the fact that I love fries. Eating them in a restaurant is a treat for me, so I’m very glad we ordered them. Perfectly seasoned. And really good. Is it odd I went on more about the fries than the salad? Let’s face it…if you don’t have something about a salad that sets it apart…it’s greens, cheese, and sometimes nuts or dried fruit. That’s what this was. I can make that salad at home, in all honesty. But the dressing was stellar. For real.
And that was that. A vegetarian with food allergies went to eat at a meat-heavy restaurant…and survived. It was definitely an interesting experience, and I would go back again. Especially since Cathy has voiced some thoughts on trying other types of meat there. They do have veggie burgers available for those vegetarians that do not have a gluten allergy. The problem is they use breadcrumbs as a binder…so that wasn’t going to work for me. The two different vegetarian patties that they do offer sound amazing, however. If only I could have eaten one.
So…chalk it up for an interesting experience at Game in Louisville, Kentucky. I’m glad both Cathy and Indy got to experience it and take in a few different proteins they normally wouldn’t have been able to find on a local menu.
It’s no secret by now…I have a sweet tooth. I also, fortunately, love to bake! But sometimes, the art of gluten-free baking is more trouble than it’s worth. Like…a simple pound cake can mean, in order to get the right texture and density…a whole lot of different flours being mixed together with the hope that it just…tastes…good.
Well, thanks to Tastefully Simple…a pound cake no longer has to be a daunting task. In fact…it isn’t daunting at all. The mixing part is done for you. All you need to do is add one stick of melted butter and 2/3 cup water. Mix it together until it is smooth…put it in a loaf pan and put it in an oven at 350°F for around 50 minutes.
Word to the wise…pay attention to your oven heat and the time it’s in there. I’m just sayin’…
More on that later.
Now, baking should always be this simple. That’s one of the biggest draws of Tastefully Simple. Two ingredients get added to the mix. You whip it together and you bake it. Simple. Basic. And…perfection.
I could smell this amazing pound cake baking. The vanilla bean made my apartment smell so warm and inviting. I kept breathing in the aroma as I was busying myself with other tasks…such as updating Facebook, doing some of my stretches for my recovering sprained ankle, cleaning up around the living room…
The time was ticking down…and when the microwave beeped…I was ready to see what awaited me in the oven.
Except…my oven is really old…and even though it was set for 350°F…it cooked at 375-380°F. When I opened the oven, the amazing aroma of a vanilla bean pound cake flooded the walls of my apartment. But the outside was quite dark. Not burnt. Not to that point, but I silently cussed out my old oven for getting so hot. This is my lesson I learn…either set it lower when baking and check constantly on that temperature to make sure it isn’t rising above what it should be baking at…or…check on the baked goods throughout the baking process. Don’t get so wrapped up in other things.
That being said…while the outside crust got slightly darker than I would have liked…it wasn’t burnt and it wasn’t ruined. I let the Gluten-Free Vanilla Bean Pound Cake sit in the pan for about 15 minutes before running a knife along the edge of the loaf pan and turning it out. I put it on a wire rack to cool the rest of the way before wrapping it up in foil to have for dessert the following night. I was actually really excited about this. It has been three years since I’ve been able to have pound cake. And if the Gluten-Free Beer Bread from Tastefully Simple was any indication of the quality of their products…I was really excited to be trying this out. I LOVE POUND CAKE!! And I love anything vanilla. So this was the best of both worlds.
After a long day at the office and a quick dinner…my roommate and I decided it was time to slice into the Tastefully Simple Gluten-Free Vanilla Bean Pound Cake. The pouch the mix comes in says that it serves 8, but I am totally getting about 12 slices out of this cake. Honestly. I had picked up some fresh organic blueberries at the store and had some TruWhip in the freezer, which I put in the fridge while I was at work to thaw. Pound cake for dessert was a go. I sliced into the loaf, laying each slice down on the plate. I topped it off with a healthy dollop on TruWhip, then tossed a handful of the organic blueberries on top. Dessert was as simple to put together as the pound cake was to bake. I settled in with my slice and cut into it with my fork.
It was moist and and soft, yet didn’t have that graininess and that potential to crumble like so many gluten-free baked goods. Even with a darker crust on the cake, it was still packed with amazing vanilla flavor and it was still moist and soft and amazing. It was everything that a pound cake should be…but it’s gluten-free and no one would even know it. I loved the specks of vanilla bean that you find throughout the slices of pound cake. It was so good that it brought tears to my eyes, since it had been forever since I had actually been able to eat one. This…was so easy to make…and was so full of flavor and amazing texture.
Ingredient-wise, the mix that is sent to you contains: sugar, rice flour, non-fat milk, egg. potato starch, maltodextrin, tapioca flour, less than 2% of emusifier, baking powder, salt, vanilla bean seeds, xanthan gum, artificial flavors.
Nutritionally speaking, a serving, which is 1/8 of the cake, provides you with 220 calories and 2.5 grams of fat. You will also be taking in 90 mg cholesterol, 230 mg sodium, and 28 grams of sugar. It is a cake. So don’t freak out, okay? In addition, you will be provided with less than 1 gram of fiber and 5 grams of protein. So…you will feel full, but it won’t keep you full. Of course, those stats are simply for the dry mix. You still have to figure in the stick of butter that you add. Another reason I managed to portion this cake out to 12 smaller servings. Trust me…you won’t even notice.
Tastefully Simple…you totally win once again. The Gluten-Free Vanilla Bean Pound Cake Mix bakes up the most perfect, delicious, so-good-you-won’t-guess-it’s-gluten-free, pound cake that I’ve ever tasted. Ever. It’s fantastic. And I’m totally in love with Tastefully Simple. I have my friend, Rebecca Fifield, to thank for sending me this product. If you are interested in trying it, please check out her page… https://www.tastefullysimple.com/web/bfifield. She will be more than happy to get you the products you want to try! And, trust me, this is worth it.
A slice of Tastefully Simple Gluten-Free Vanilla Bean Pound Cake (topped with TruWhip and organic blueberries)…my oven was too hot so it got a little dark…but it still rocked my gluten-free dessert life!
So Delicious Dairy Free Minis Organic Super Strawberry Bars
Product: So Delicious Dairy Free Minis Organic Super Strawberry Bars – $4.99+
I have one person to blame for my obsession with anything So Delicious! Honestly. Because I was turned onto these fantastic products simply by having some of the vanilla coconut milk at my friend Heather’s apartment one morning when I was visiting. She asked if I had tried it and then went on and on about how wonderful it was. I took a sample.
I was hooked.
So…I’m not pointing the finger at you, Heather…I am thanking you. Because of you, I have this love affair with products from So Delicious Dairy Free.
Recently they launched a couple of new products…one of which is some mini coconut milk dessert bars. Yes…coconut milk based dessert bars. They do it brilliantly. I reviewed the Minis Organic Fudge Bars the other night…but a new flavor steps into the spotlight tonight. And right there with chocolate, this happens to be one of my favorite flavors in life.
Strawberry.
I love strawberries. I love strawberry flavored things. I apparently love strawberries and coconut milk in a frozen form. Because from my first taste of this bar, I was hooked. So Delicious Dairy Free Minis Organic Super Strawberry Bars are…well…super. I’m not kidding. If you want to taste something that tastes like real strawberries…look no further than this dessert. And it isn’t fake strawberry flavor either. That amazing strawberry taste…that’s real strawberries. Organic strawberries at that. It’s amazing what real ingredients to do the flavor of food. I was instantly a fan of this frozen treat. Instantly. It was all I could do to saver each taste until it was all gone. I wanted it to last forever. But these little bars are mini…and they melt. So…it can’t go on forever. But, there are four to a pack, so you can indulge three more times after that first initial one.
And you’ll want to. Rich, smooth, creamy…it’s hard to believe that these don’t have any dairy in them. Who says you can’t make a fantastic frozen dessert without real milk and cream. These bars are proof. Not only are they creamy and dreamy, but they taste amazing. And I love that they are the perfect size too. So often, desserts can outweigh the dinner entree. Not here. You get a great portion and great flavor. This company is named So Delicious for a reason!
Let’s talk ingredients. According to the package, the So Delicious Dairy Free Minis Organic Super Strawberry Bars are made from organic coconut milk, organic dried cane syrup, organic strawberries, organic inulin, natural flavor, organic guar gum, ascorbicacid, organic locust bean gum, and organic beet juice concentrate. Not bad. I know what all the ingredients are.
Nutritionally speaking…you’ll love these! One serving is one of the mini bars. This will provide you with 80 calories and 3.5 grams of fat. You will also be taking in 5 mg sodium (love that!) and 9 grams of sugar. Considering much of that sugar is coming from real fruit…that’s not bad. Not bad at all. A serving will also give you 5 grams of fiber. These bars, however, contain no protein. These are cholesterol free, gluten-free, vegan, kosher, non-GMO and certified organic. YAY!
If you love strawberries…you’ll dive right into these bars. Taste-for-taste they just get better as you go along. I absolutely loved everything about the SO Delicious Dairy Free Minis Organic Super Strawberry Bars. Everything. Down to the plant-based and compostable stick. Saving the environment the So Delicious way.
So Delicious Dairy Free Minis Organic Super Strawberry Bars (unwrapped)
Product: Udi’s Gluten Free Crunchy Original Granola – $6.50+
Granola.
I love it. I use it every other morning (as in…mornings I don’t go to the gym) in breakfast fruit parfaits or over hot cereal. I love it. And, thankfully, I have found some better choices when it comes to the sugars that are included. And I love finding granola I haven’t tried yet. And Udi’s Gluten Free released quite a few new options recently.
Now Udi’s Gluten Free has had granola out on the market for awhile…but the new varieties bring some extra oomph to the mix. For real.
The variety that I purchased was the Udi’s Gluten Free Crunchy Original Granola.
So…what is it? Simple. It’s a blend of oats that have been toasted and mixed with sweet and salty toppings. What might these be? Raisins, banana chips, walnuts, cashews, almonds, and pistachios. Mmmm…delicious! I love that blend. The raisins and the banana chips bring nice variety in texture, soft and crunchy…and also the sweetness that meshes with the honey toasted oats. The blend of nuts also adds variety as each has a distinct flavor and texture. And it just works! It works well.
The oats are that right level of granola perfect. Kind of soft, but still crunchy. The raisins are plump and sweet. The nuts are amazing…because I love nuts. And the banana chips are a nice addition of sweetness that is a little unexpected but very welcome. The variety of ingredients and flavors really works well over the palate. It’s a fantastic play on the tongue. And I put this over some gluten-free hot cereal and it was really delicious. I mean…YUM!
Ingredients are basically already listed above…with a few additions. Udi’s Gluten Free Crunchy Original Oats are made from certified gluten-free oats, wildflower honey, canola oil, raisins, banana chips, walnuts, cashews, almonds, pistachio nuts. I love, love, love it. Clean eating…right here!
As for nutrition…this isn’t bad either. A serving size is 1/4 cup of granola. This is actually a rather large amount believe it or not. This serving will provide you with 140 calories and 6 grams of fat (of which, much is the healthy variety from the nuts). This granola is cholesterol free and sodium free. A serving also provides 7 grams of sugar, which is amazing in a granola. This serving will also give you 2 grams of fiber and 3 grams of protein.
I am wowed!
No, for real. This is one of my favorite granola I have had to date. And trust me…I have eaten a lot of granola. Why I never purchased this before, I don’t know. But I’m sold. The different textures, tastes…it works. It works magic, whether you top something off with it or eat it straight from the bag. You won’t be disappointed either.
Now…excuse me…there is an open package of this in my pantry calling my name…
A serving of Udi’s Gluten Free Crunchy Original Granola
It’s flippin’ freezing cold outside! For real. This entire country is under some sort of deep freeze. That polar vortex is making air temperatures unbearable. And, during this sort of weather, my body just wants to shut down…curl up…hibernate.
Unfortunately, life doesn’t work that way.
This past week, we had more winter weather and sub-zero temperatures plaguing my area. My CSA bin was scheduled to arrive a day later now, for the safety of the delivery drivers. So, on a very cold and snowy Saturday afternoon, I returned home to find my new bin waiting outside my door. Inside was a plethora of fruit and veggie goodness. For real. But…with one less day to use the items, I needed something I could make that was simple, clean, and perfect for cold weather.
I stumbled across a recipe for a Sweet Potato and Apple Soup at a blog called 100 Days of Real Food. Intrigued, and having received every necessary ingredient in my bin, I decided to cook it up. After all, I could leave it going on Sunday while I was out for my long run and finishing up my grocery shopping. Perfect.
And this soup…also perfect. As the mercury has fallen again to unbearable temperatures…the fact that I have a nice, steaming bowl of soup waiting for me at home makes the day a little easier to stand. I did a little crispy kale topping for this soup, which is an extra step and not necessary, but trust me…it’s worth it. The original recipe called for sage…but I work with what I have. It’s amazing.
Recipe: Slow Cooker Sweet Potato and Apple Soup with Brown Buttered Kale Leaves
Slow Cooker Sweet Potato and Apple Soup with Brown Butter Kale Leaves
Servings: 6-8
Time: Prep 15 minutes; Cook 5 hours
Ingredients:
½ large onion, cut into large dice
1 lb white potatoes (2 small or 1 large), scrubbed clean and cut into 1 inch pieces with the skin left on
1½ lbs sweet potatoes (3 small or 2 large), scrubbed clean and cut into 1 inch pieces with the skin left on
2 apples, cut into 1 inch pieces with the skin left on
3 cloves garlic, crushed
½ teaspoon salt
4 cups vegetable broth
4 tablespoons butter, divided
¾ cup fresh kale leaves, cut into strips (using culinary scissors or a knife)
Directions:
In the bottom of a slow cooker put in the onion, potatoes, apples, garlic, and salt. Pour the vegetable stock over top.
Turn the slow cooker onto high and cook for 5 hours.
Puree the hot soup either in batches in a counter top blender or by just sticking a hand immersion blender right into your slow cooker (recommended).
Stir in 2 tablespoons of the butter.
In a medium sized pan over medium heat melt the other 2 tablespoons of butter. Add the kale leaves and cook while stirring until butter browns and leaves are crisp, about 1-2 minutes. Top soup with brown buttered sage and serve immediately.
~*~*~
Warm, hearty, yet still light…this soup is the perfect way to warm up in winter. I love a good soup and this one is definitely packed with flavor. And made with real ingredients and real food. It’s no fuss too, which I loved. Coming home from my errands on Sunday, my apartment smelled amazing. I pureed the soup and then dished out 8 servings into individual dishes. I have two in the fridge ready for tonight after I hit up the gym. The rest are in the freezer, because this recipe freezes well. So, don’t worry too much about how much it makes. Make some room in that freezer and save it for a day you really don’t feel like cooking.
The Celiathlete 