So…here’s the deal. Blue Diamond is the master of all things almond. Let’s face it. They put out the best almond milk, they are tops when it comes to their nut products, and they created Nut Thins, which I have a love-hate relationship with at times, finding some to be full of flavor and some to be quite bland.
So, I wasn’t sure what to think of Nut Chips when I spotted them at the grocery store. But, the fact of the matter was it was a crunchy product that was gluten-free that I haven’t tried yet. My roommate threw it into a cart and said I had to sample them…for the blog, of course.
Well, I can’t argue with that.
And this week brought about my chance to give these things a try. I dished out a serving (15 chips) to take to work with me. I love a good crunchy snack in the afternoon that will see me through until dinner time. I was hoping that these would do the trick. They look like a chip version of their Nut Thin counterparts…but here’s where they differ…
These are really, really delicious. I mean, filled with flavor. It has a chip-like texture that isn’t cardboard-like. And I found them to be rather amazing when all was snacked on and done. I loved the rich crunch, the just-the-right-amount of salt seasoning each wedge. I absolutely thinks these are amazing on their own, but would handle a dip really well.
Here is something else that intrigued me…these chips are baked, not fried. They have no saturated fat, no cholesterol, no MSG, and, naturally, no wheat or gluten. They are made from brown rice and almonds from California. The sea salt is added to bring out the crunchy flavor. And despite the fact that these are a chip, they are a rather healthy alternative to the real thing. One serving only has 130 calories and only 3.5g of fat. Can’t argue with that. Guilt-free, gluten-free yums.
I admit it. My friend Jenn and I totally Top Chef-ed this dinner. And here’s why. Gluten-free large pasta shells are not available in any store I have ever shopped in. Believe me…I have looked. You can get frozen gluten-free stuffed shells, but not just the noodles so you can make your own delicious food. And, honestly, when you can make something, why buy it frozen? However, Tinkyáda does make gluten-free rice pasta large shells, which I found on the internet and ordered.
Sadly…they did not make it to my friend Jenn’s in time. And Jenn had this fantastic recipe she found online, for a Three Cheese and Chicken Stuffed Shells dinner we had planned to make, sans chicken for my vegetarianism (or vegetinarianism as my roommate says). This was now a slight problem without our pasta base.
So, we improvise, adapt and overcome. One quick swing by a store and we were in possession of Tinkáda’s brown rice pasta small shells. The rest of the ingredients…we’d work with and make some kitchen magic happen. And that’s what we did.
Jenn got the original recipe online at Taste & Tell. And out of necessity, and my dietary needs, we put our own little spin on it. So, here is how we worked our magic…
Recipe: Gluten-Free Three Cheese “Deconstructed” Stuffed Shells
Gluten-Free Three Cheese "Deconstructed" Stuffed Shells
3 tablespoons dried bread crumbs (I used crusts from Rudi’s Gluten-Free Multigrain Bread and pulsed them in the food processor)
3 tablespoons chopped fresh parsley
salt and pepper to taste
1 cup spaghetti sauce
Directions:
Bring a large pot of water to a boil. Salt water, then add pasta and cook according to package directions. Drain and set aside.
In a large bowl, ricotta cheese, 2 ounces of mozzarella cheese, Monterey Jack cheese, sour cream, bread crumbs, parsley and salt and pepper. Mix well.
Spray a 2-quart baking dish with olive oil (or non-stick spray…but we used olive oil…as it is gluten-free and the PAM is not) and cover the bottom of the dish with a thin layer of spaghetti sauce. Cover the sauce with the cooked noodles. Then, spread the cheese/breadcrumb mixture over the noodles. Cover with the remaining sauce. Sprinkle the remaining mozzarella cheese on top.
Bake in the preheated oven uncovered for 40 minutes; serve warm.
A helping of Gluten-Free Three Cheese "Deconstructed" Stuffed Shells with a Gluten-Free Cheddar Biscuit
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Let me tell you…for basically having to Quickfire Challenge this a la Top Chef…this was a delicious dinner. Very filling. Very yummy. It was like having a lasagna casserole. We devoured most of it and were quite happy with the way it turned out. So…stuffed shells these were not, but it was our own little take on a classic dish. And it worked. And it was delicious. And yes…I would totally make it again…in a heartbeat.
And, in case you were wondering, I left Jenn’s on Sunday and my large gluten-free pasta shells arrived on Monday. Figures. Well, this just means we can try the recipe as intended the next time I go to visit. I’m okay with that.
This isn’t the first Tasty Bite meal that I’ve had. This is the second. And for the second time, I have been wowed by the simplicity and flavors that have been packed into one microwaveable meal, concealed in a pouch. Yeah…I wouldn’t be expecting much either, but what this meal lacks in packaging it makes up for with intense Indian flavors.
No joke.
I don’t joke about my food. Especially Indian food, which happens to be one of my favorite cuisines to indulge in. Honestly.
I bought a bag of jasmine rice awhile back and find that this is the perfect accompaniment to these dishes. Steaming up a batch of it is easy. Then just reheat the rice with a splash of water before giving this entree a quick zap in the microwave. Honestly, the entire meal is ready in less than five minutes. It’s perfect for those nights where you want something substantial, healthy, and a little bit spicy.
The Punjab Eggplant entree brings the flavor of Indian food with typical spices infused into it for the perfect bite each time. With a delicious blend of salt, coriander, chiles, ginger, cumin, turmeric, and cloves, the heat of this meal is not too intense, but evident. It’s the perfect spice level. I wouldn’t mind more, but I’m a spicy girl who loves a good deal of heat. The eggplant is soft, delicious, and pairs well with the flavors that are incurred with the inclusion of tomatoes, onions and garlic. It’s a tasty bite of Indian goodness with simplicity.
As with most (not all) of Tasty Bite’s entrees, the Punjab Eggplant is gluten-free, vegan, vegetarian, and kosher. YAY! This makes it a great go-to choice for an Indian meal that has proven to be far superior to the frozen entrees I’ve had in the past.
As a busy, on-the-go, kind of girl, quick meals are sometimes a necessity. This particular one only sets me back 150 calories. And all it took was about 2 minutes in the microwave and some rice to go with it. It’s that easy, that fast. And yes…it really is that amazing.
Tired of getting your Indian food from the freezer? Look no further than the shelf at your grocery store. Tasty Bite is there. And…for the record…the Punjab Eggplant is phenomenal.
Cheerios. Oh…I have missed them. I grew up eating them. And continued to eat them even as an adult. After all, you’re never too old for Cheerios. Plus…they are delicious and nutritious. And come in a variety of flavors these days.
So, imagine my sadness after having to go gluten-free and realizing this meant never again having my beloved Cheerios for breakfast or lunch or dinner or snack. Never. Not ever again. It was a deep wound, let me tell you. And one that I carried with me…up until recently.
I was at the grocery store just browsing the gluten-free section when this box caught my eye. I almost did a double-take, but there it was…as clear as day on the golden box…Nature’s Path Organic Whole O’s…GLUTEN FREE!
This was the answer the cereal monster craved. It was…like Cheerios…but…but could it take their place? Only one way to find out, yes?
So, at a hefty price…more than I like to pay for cereal, this box came home with me. And after I polished off the current box of gluten-free Chex…this was moved up into the rotation. I was set for disappointment. Nothing could be as good as the original, right?
WRONG!
I won’t say it was love at first bite with this cereal. It took a few to really fall in love with it. I discovered, though, that for the life of me, I couldn’t remember what Cheerios tasted like. I was appalled at myself, but…a bit relieved. This meant that these Whole O’s wouldn’t have to try to live up to something. What I think I remembered of them though, I actually discovered I probably would have liked these better. Yes…these little O’s of goodness were making my gluten-free day a in a big gluten-free way!! I think these are actually sweeter than Cheerios, but after letting my roommate have at a couple (and she still eats Cheerios) she insists that Cheerios are actually sweeter. Fine by me, as I loved the flavor that were in each bite. After a glance at the short list of ingredients, that sweetness seems to stem from the addition of pomegranate juice concentrate. I love pomegranate and pomegranate juice…and it doesn’t taste of pomegranate either.
These little O’s of yumminess are also very crunchy and hold up to my bath of almond milk each morning as well. Not one soggy bite, which is very much appreciated. If I wanted soggy cereal I’d dish out oatmeal in the morning. No, in the morning when I’m usually having a scrambled egg or a soft pancake or something along those lines…I want a crisp bite of cereal to start me off. And that’s exactly what this cereal delivers.
This O connoisseur was more than happy with the taste, texture, and everything else that came along with this cereal. However, it will have to be treated as a treat to myself with the pricetag it comes with, but such is the way with gluten-free goodness. A treat, though, is always well worth it when it is this fantastic.
Product: Love Grown Foods Sweet Cranberry Pecan Granola – $4.99+
Granola is not something that I normally seek out. Just being honest. While I find them to be delicious, and love them, I would rather buy a gluten-free oatmeal for lunch or snack on something that is a bit more substantial. But I came into the possession of a gluten-free granola thanks to a gift pack from my local Fresh Market called “Don’t Be a Gluten.” I loved the name, and as it was intended for the holidays, which had since past, my roommate bought it for me and I got to dig through at the gluten-free treasures that awaited me.
One of the biggest bags in there was a pack of Sweet Cranberry Pecan Granola from a company I never heard of – Love Grown Foods. And with a company name like that…how can you resist at least trying it out?
Here’s the dish from what I can gather via the Web site. Love Grown Foods was created by a couple while attending the University of Denver. Each of the young entrepreneurs brought a knowledge of healthy living, healthy eating and love of an active lifestyle to the kitchen. And why not? What emerged was a perfected recipe for granola that started off with simple sample packs and grew from that into a business. And who can argue with a company that delivers amazing flavor in each handful that isn’t tainted at all by artificial sweeteners or sugar. Their granola is sweetened by either honey or agave.
It’s a great story, but how does it pan out in the product?
Well, let me tell you, the name Love Grown Foods is not misleading at all. Not only can you tell the amount of care and love that went into each and every batch, but the product speaks for itself in nutritional value as well as flavor. The Sweet Cranberry Pecan is the ideal combination of dried cranberries and toasted pecans, served up with perfectly sweetened and seasoned gluten-free rolled oats. It is touched up with some dried coconut and seasoned with honey, cinnamon and vanilla. The play of flavors on your palate just works. It’s fantastic…crunchy with a hint of sweetness that just leaves you wanting to grab a little more and then a little more. It’s probably the best granola I have ever had in my life.
What I appreciate about Love Grown Foods granola is the nutritional value that is packed in each serving. A serving is 1/4 cup, which, when it’s granola, goes a long way. Each serving of the Sweet Cranberry Pecan brings with it only 130 calories and 6g of fat. Not bad. And I promise, a simple serving of that size does stick with you. That’s the wonderful thing about granola. And, it’s easy to transport and take with you, if you are going to be out for the day, on a hike, a jog, or a walk. It’s the ideal snack to pack.
It was love at first crunchy, sweet bite when it came to this granola. Now I’m hooked. And I’m hoping to find one of the other varieties (it also comes in Simply Oats, Apple Walnut Delight, Raisin Almond Crunch, and Cocoa Goodness) in store to give them a taste as well. If it’s anything like the Sweet Cranberry Pecan, then I’d say I’ll be in for a delicious treat.
If you love granola and really want to try one that is made from natural ingredients, no artificial sweeteners, and honestly made with love…then I recommend Love Grown Foods. Yummy doesn’t begin to describe it.
A serving of Love Grown Foods Sweet Cranberry Pecan Granola
Product: Pacific Natural Foods Organic French Onion Soup – $1.99+
As I have been a vegetarian for a couple of years now, I’ve learned that a lot of soups are actually made with a chicken or beef base, despite the safe sounding vegetable names…like tomato, vegetable, french onion, etc. And, even more tricky since having to go gluten-free is being confident enough with a soup or restaurant to be able to guarantee that there will be no contamination and that no ingredients contain gluten. Gluten is tricky and shows up in some of the oddest places.
Like in soup.
So, imagine my delight when I came across a version of French Onion Soup from Pacific Natural Foods that is not only labeled gluten-free (YAY!! I wish more places would label), but is also 100% vegetarian. I was so excited and ended up buying a couple of these without even tasting one first. Yeah…I get pretty worked up over food and do spontaneous stuff like that.
I actually have made this soup twice. The first time, without any additions. And it was delicious on its own. Honestly. The soup itself is a broth that is made from filtered water and an organic sauteed onion base, which really highlights the crisp, caramelized flavor of the onion in the soup. It was really good to dip my gluten-free/dairy-free grilled cheese into. Yummy. But, it was boring. Yes…despite all the flavor, it looked like a bowl of…sewer water, to be honest. So, when I made it on another night, I touched it up a little. I cut up some gluten-free bread crusts I had in the freezer and spritzed them with some olive oil, giving them a hint of garlic seasoning. That went into the oven to make croutons. While those were toasting, I caramelized up some shallots to add to the broth. The soup went onto the stove to heat, and in went the shallots. Once heated through, each bowl was garnished with some gluten-free croutons and then sprinkled with some Gruyere cheese, which I then attempted to melt down with my kitchen torch (it worked better in my head than in practice).
However, this really did step up the soup a level. Not only did it give it some body, but it boosted an already flavorful broth into something actually resembling a soup. I still ate it with my grilled cheese sammie, because the soup on its own was only 30 calories, which wouldn’t hold over this tummy for long. Even with the little additions. So, low calorie, flavorful, gluten-free, vegetarian, and delicious…that’s a recipe for success.
And luckily, this soup is readily available at local grocery stores. Finally…a French Onion Soup that even I can indulge in. Thank you, again, Pacific Natural Foods.
Pacific Natural Foods French Onion Soup, dressed up with caramelized shallots, gluten-free croutons, and Gruyere cheese
It is one of my favorite things in the world. I literally grew up eating it. My brother and sister were the same ages as the children of a couple from India who lived just up the street in the neighborhood I grew up in. Often, we would go over to their home and indulge in homemade curry (my favorite!). And their house always smelled divine.
So, having been introduced to the food and the culture so young, I have never fallen out of love with the culinary treats that await. That being said, I have yet to actually cook up an Indian meal on my own. Although, I am so willing to give it a try, if I can ever find a recipe that excites me.
Tuesday nights I often like to go to the park, if the weather is nice, and go for a run. So, having an easy to prepare dinner that won’t wreak havoc on an on-the-move tummy is ideal. While out grocery shopping, my roommate and I spotted these little packaged delights from Tasty Bite. They happened to be on sale, so we stocked up on a few of them. And we were waiting for the ideal time to test them out.
That time came last night. Here’s the best part…these are so easy to prepare. It’s done in 90 seconds, I’m not even kidding.
The night prior, I went ahead and prepared a batch of jasmine rice, which I steamed on the stove top and then packed away for a reheat…just to make life easy. I scooped out a couple servings upon getting home last night, added a splash of water, and microwaved the rice back to warm, fluffy life.
Then, per the instructions on the package for Lentil Magic, I tore a vent of about 2 inches, popped it into the microwave for 90 seconds, and then poured it over the prepared rice. Like I said…SO EASY!!
Of course, the real test came in the consumption of said fast food. One bite, and I knew this really was lentil magic. The lentils were still al dente, so they didn’t turn to mush as I had been concerned about. This particular kind is seasoned with garlic, cumin, and cardamom, all of which made for the perfect seasoning to pair with the lentils. And I absolutely loved that my serving had a whopping 12 grams of protein in it.
These little Indian and Thai meals are amazing…and very low in calories, sodium, fat, and effort. You gotta love that. Even better…in the case of Lentil Magic…they are fantastic. I was blown away by how delicious this was. Not too hot, not too spicy…just the right amount of heat to infuse the lentils with that Indian flair. I absolutely loved every component of this meal.
And coming from a girl who grew up on classic Indian fare prepared by someone from that country…that speaks volumes. I have a few more of these to try, but I’m already set to buy up even more and give them a go. There are a lot of options, most of which are not only vegetarian or vegan, but also gluten-free. Many of the products are also kosher. Lentil magic…was all four of those. Love it.
So, if you are craving a filling, delicious, fantastically spiced Indian meal without having to go to India or the best Indian restaurant in town, you can enjoy the wonderful flavors and ease of Tasty Bite’s Lentil Magic. I’m already a fan.
As is the case with me these days, last night’s dinner was definitely going to be soup. The kind of soup, however, changed three times.
I love soup. I can eat soup year-round. Yes…even in the heat of summer, I often find soup to be refreshing to indulge in. Why? Because of what goes into it. And, when possible, I love stirring a pot over low heat and cooking up my own soup. But, that’s not always possible.
Not to sound too much like Sheldon Cooper from Big Bang Theory, but Monday night’s are soup night for me. It’s the night I go running with a local group at a running store, so something that is filling, but not too heavy is ideal. A bowl of soup and a gluten-free and dairy-free grilled cheese sandwich are my go-to those nights…and it works like a charm for me. But, unless I have time on Sunday to cook up soup for the week, my standby is the canned or boxed variety you find in stores.
Like I said above, however, last night’s soup changed. My roommate had selected Amy’s Organic Light in Sodium Butternut Squash Soup for our dinner on Sunday night, knowing that when we got home from work, we had a quick turn-around time to eat, do dishes, change, and head through traffic into Louisville so I could go for my run. The only problem was, as I was getting breakfast going that morning, I noticed a key ingredient in big bold letters on the can: wheat. This gluten-free girl was very, very sad because…I love butternut squash soup. And now…it was off the menu. When my roommate crawled out of her room for breakfast, I shared that little bit of knowledge and asked her to go pick another one. Amy’s Organic No Chicken Noodle Soup was next off the pantry shelf…and then she said…”Duh…this has noodles!” Therefore wheat and soy were key ingredients, meaning this soup also had gluten in it. No go. Her next grab…and our dinner that night…Amy’s Organic Chunky Vegetable Soup.
This soup was impressive from the moment I opened up the can. The broth was light and tons of chunky vegetables were swimming in it. No skimping on the vegetables here. Not at all. I could see the tomatoes, spinach, carrots, green beans, corn, peas, onion, celery…all organic, by the way, in the broth. Chunky was not an understatement. It’s fact.
I warmed up the soup on the stove top while I got to work on the accompanying sandwiches. Soup and sammie nights are pretty famous in my apartment as I have discovered the perfect way to make grilled cheese sandwiches. Oh…and even my dairy-free cheese melts up to gooey perfection too.
With the sandwiches done, I ladled the warm soup into bowls and settled in for dinner. One spoonful and I could already tell this soup was magic. It had lots of flavor. I could tell it would be filling because of the chunky vegetables that were included (not those anemic little bits in most vegetable soups). The vegetable flavor reminded me so much of homemade vegetable soup. Yeah…it’s that good. The soup was seasoned too perfection. It probably had more sodium in it than I usually would have liked, but…that’s canned soup for you. And this was worth it. Very delicious. I would buy this one again in a heartbeat.
Once again, Amy’s Kitchen proves that it turns out fantastic food no matter if it’s canned, frozen, or shelf-stable. This was my first foray into Amy’s Organic soups, and I was definitely very impressed. Aside from my little lesson about reading labels, which I normally do…I think I just assumed butternut squash soup would be gluten-free…and the noodle thing completely slipped my mind, I can’t find anything to complain about when it comes to this soup. Packed with flavor, packed with organic vegetables, and packed with love that comes out of a company that truly cares. Amy’s Kitchen has definitely become one of my go-to brands I trust.
If you need a quick meal on-the-go…go to your grocery store, and pick up a healthy serving of vegetables in soup form. Find Amy’s Kitchen Organic soups…find the Chunky Vegetable…and see what I’m raving about for yourself.
Trust me…she has plenty of gluten-free soup options available. I have a couple more in my pantry that I’m dying to try.
Like I said…I’ve been cooking with pumpkin a lot recently. I love how versatile it can be in cooking. Sort of like substituting your baking fat with Greek yogurt or applesauce. The same sort of holds true for pumpkin. It’s a healthy way to liven your food. And it’s especially delicious in breakfast foods. As I did a similar take with scones, these pancakes were a synch to make. The only difference is that I used some spices to really enhance the pumpkin flavor.
3/4 cup milk (I used unsweetened vanilla almond milk)
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg light brown sugar
dash of ground ginger
dash of ground cloves
Directions:
Combine the ingredients in a large bowl.
Blend all ingredients by whisking vigorously in a bowl until thoroughly mixed.
Let batter stand and preheat a nonstick griddle to medium-high temperature. Lightly oil or spray griddle with cooking or baking spray.
Pour 1/4 cup of batter onto griddle and cook until the top is bubbly. Turn and cook until golden brown. Adjust the temperature as needed.
Top how you wish…margarine, a sprinkle of cinnamon/sugar, or my favorite go-to for pancakes…gluten-free maple syrup.
Enjoy!
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The combination of pumpkin and chocolate is killer. These pancakes cooked up light and fluffy and remained moist thanks to the addition of the pumpkin. I don’t even miss the eggs and oil that usually go into these. These were filling without being heavy and that’s what I consider to be a perfect pancake.
Go ahead…give it a try. Maybe add some candied pecans or whatever combination you like with your pumpkin. Have fun with it, but more importantly…make it delicious.
I love pumpkin. Why? Because it is so versatile. It’s flavor is so subtle that, if done correctly, you can add it to anything and not even be able to tell that it’s a component in the list of ingredients. In addition, it makes a fantastic substitute for eggs, oil, and butter. And in the case of these scones, that’s what I did. I removed the egg and the 4 tablespoons of butter that I normally incorporate into the mix and, instead, used pumpkin. The whole intention for this one was to have a pumpkin flavor scone.
Right in line with that…I contemplated what might pair well with pumpkin. I finally decided on some semi-sweet mini chocolate chips. Perfect. And the scones themselves? Moist, chewy, and delicious.
Recipe: Gluten-Free Chocolate Chip Pumpkin Scones
Gluten-Free Chocolate Chip Pumpkin Scones
Servings: 12
Time: 20-25 minutes
Ingredients:
2-1/4 cups Pamela’s Baking & Pancake Mix
1/3 cup sugar (I used Truvia)
1 tsp baking powder
1/2 cup + 1 tbsp pure pumpkin (I used Libby’s)
1/2 cup semi-sweet mini chocolate chips (I used Hershey’s)
2/3 cup milk (I used unsweetened almond milk)
Directions:
Preheat oven to 375°.
Mix the dry ingredients together.
Add the pumpkin and almond milk. Mix together with a fork. Dough will be thick.
Drop large, tall dollops of dough (scones will spread when baking) onto lightly greased baking sheet.
Bake for 15-17 minutes.
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One of the best things I discovered about baking with pumpkin is just how many calories it saves you in the end. By replacing the egg and the butter with pumpkin in this recipe, I cute a total of 425 calories out of the entire batch as a whole. That’s amazing!
I think the next time I make these, if going for more of a pumpkin flavor, I’ll add 3/4 tsp cinnamon, 1/4 tsp nutmeg, a dash of ginger and a dash of cloves to really bring out some flavor. But, on their own…as they stand…really, really delicious!!
The Celiathlete 