Gluten-Free – Page 33 – The Celiathlete

October 12, 2014

Restaurant Review: The Liffey Irish Pub, St. Paul, Minnesota

Restaurant: The Liffey Irish Pub, St. Paul, Minnesota

I finished. I ran. I walked. I crossed the finish line of the Medtronic Twin Cities Marathon. And after all the hullabaloo at the finish line…the gathering of essentials like finisher’s medal, finisher’s shirt, banana, water, photos, chocolate milk, salty snacks, and so on…I met up with my adoring public…Heather and Cathy. They were at the designated spot at the runner reunion area. And the night before we had made noises of checking out a pub after my run.

It has sort of become a thing…we either do a pub or Mexican food after I run a marathon.

You don’t mess with a thing.

Bad things happen when you mess with…a thing.

So, it just so happened that a great Irish pub in St. Paul, called The Liffey Irish Pub, wasn’t but a couple of blocks away from the finish area. While I was getting some compressions socks on and a different pair of shoes, Heather called ahead to see what the wait would be like. It turned out we were in between the rushes. So, after I stretched for a moment, we decided to pack up and make the hike to the pub. It was a slow hike…my foot, my ankle, my legs were killing me. I had never felt like this after a marathon…but I’d been injured (still was) and couldn’t train. It sucked, but my friends were more than willing to work with me.

Our good friend, Paul, whom we met through the big U2 summer of concert madness a couple years ago, met us there. He had been one of the group at Mile 17 and had said he could join us for lunch. I stepped inside and immediately was given a hug. We were immediately seated by the hostess, but before hitting up the table, Cathy and I ducked into the bathroom so I could get out of my running clothes and into something more comfortable (yoga pants and a t-shirt!). We found the table where Paul and Heather were seated and I started looking at the menu.

Usually it takes me awhile to be hungry, but at this point, I was hungry. Amazingly enough. And, also a plus, we knew from the Internet search, that The Liffey had a gluten-free menu. And when our drink orders were taken (water for starters and then Heather and Paul got drinks with their food), we were given the opportunity to think about what to eat. Easy here. For the non-vegetarian and gluten-free (my dining compatriots), it seemed that Fish and Chips (Heather & Paul got the North Atlantic Cod – $14.00; Cathy got the Canadian Walleye – $15.00) was the pub grub of choice (naturally!). For me…the Quinoa Salad ($9.75) sounded like the meal of choice. Ideal for recovery too!

Orders in…and we started talking about everything we had been up to…and U2 stuff…and all that jazz. In fact, we were so busy talking that it took us a moment to realize that the tray that came in a little later had our food on it! I think we were all ready to eat. Paul actually got his fish and chips with a Guinness and Heather got hers with a delicious Strongbow cider. Mmmm. I was feeling dehydrated so it was water only for me with my meal…this time.

The Liffey Irish Pub's Quinoa Salad — The Liffey Irish Pub’s Quinoa Salad

The Quinoa Salad was a fantastic bed of spinach that contained quinoa, roasted sweet potatoes, broccoli, bell peppers, capers, basil, and avocado. All these amazing vegetables and grains were tossed with a fantastic, and highly delicious lime vinaigrette. The quinoa and spinach were great protein for after the run. And I loved the flavor. I didn’t actually expect the sweet potatoes to be cold, but didn’t mind it in this salad. While I’m not a huge fan of capers, the salty and vinagery flavor complimented the lime vinaigrette and the earthy vegetables in the salad. I enjoyed this salad down to the last bite. Amazing. And it takes a lot to amaze me when it comes to salad. This one hit all the right notes…and was like no other salad I’ve had before.

I like different.

I also like being able to enjoy a dessert when I go out to eat. And there happened to be a few that I could indulge in here at The Liffey Irish Pub. Oh, St. Paul…you’re winning me over with this gem of an Irish pub. A fruit cup was an option. Or the local Izzy’s Ice Cream (flavors unknown). But the one that interested me was the gluten-free version of their S’more Pot du Crème. We asked for four spoons.

The Gluten Free S’more ($5.50) was a rich chocolate custard with Izzy’s Vanilla Bean ice cream. All of this was topped off with a fantastic marshmallow fluff brûlée. It sounded beyond delicious. And when it came out…all four of us dove in. Seriously. Four spoons dipped into the toasted marshmallow top, through that layer of vanilla ice cream and touching that decadent chocolate custard.

BEST. DESSERT. EVER.

We licked that bowl clean. While I was glad there were four of us going after this dessert, I probably could have eaten the entire thing by myself without feeling any regrets. It was so good. The rich custard with the cold ice cream and the warm, fluffy nature of the fluff was the perfect combination. It felt like I was eating a delicious s’more at a campfire. But better. This was just…the best campground treat elevated to restaurant quality. High class. Amazing. I was wishing for one more bite once we polished it off.

It was unanimous, really.

BEST. DESSERT. EVER.

Should I say it again?

BEST. DESSERT. EVER.

I was way beyond satisfied when I shuffled out of their with my friends. We each said our goodbyes and went our separate ways. Paul one way, Heather to take us to our car and then meet up with us at my grandpa’s house so I could shower and then we could keep me moving by walking the Mall of America.

Where I bought a fantastic dress…

But, that’s of no consequence. What is, however, is the fact that, without hesitation, without any doubt, I would eagerly return to eat at The Liffey, in St. Paul, Minnesota, whenever I happened to be in the area. Forget any other pubs that might be more convenient to where I am in Minneapolis. This one blew me away. And, I of course would have to get another taste of the…BEST. DESSERT. EVER.

Yep…I’ll be back. Count on it!

The Liffey's Gluten-Free S'more (aka: BEST. DESSERT. EVER.) — The Liffey’s Gluten-Free S’more (aka: BEST. DESSERT. EVER.)

October 12, 2014

Restaurant Review: Pizza Lucé, Minneapolis, Minnesota

Restaurant: Pizza Lucé, Minneapolis, Minnesota

This past week I was in Minneapolis, Minnesota. I was there for a few reasons. To visit with family. To see some friends. And to run/walk the Medtronic Twin Cities Marathon. Yes. Run/Walk. Am I ashamed of this? Not at all. This race was a warm-up. A warm up to the race I am running in 3 weeks exactly.

New York City Marathon.

And, as my training schedule was completely killed with my foot injury and then…orthodic problems…I went to Minneapolis not quite certain I’d be able to even run/walk the course. I figured, I could at least spend time with family. On Saturday morning, I was pretty certain the race was off. I went to the expo and hobbled through, getting my race number, buying new shoes, shopping, checking out the vendors and other races that were there…and the more time I was there, the more I wanted to do it. It also helped that my friend Heather was telling me I could do it. Walk the hills. Just walk the hills. And to help, she took me on the tour of the entire race course…and…yeah…I figured I could at least give it a go.

While touring the course, my aunt, Jan, and my cousin, Molly, texted me to find out dinner plans. They know that the night before the race is gluten-free pizza night. And to avoid that horrible mistake that was Pizza Ranch last time I raced in Minneapolis, Cathy did some research before we left. I heard only good things about Pizza Lucé, both on Find Me Gluten Free and in regular reviews. In fact, they are touted as “The Best Pizza In Minneapolis.” So…that had to be good right. We hadn’t thought of reservations, but as there was going to be at least 11 of us there…Molly went ahead and got that arranged.

That evening, at 5 p.m., we showed up at Pizza Lucé on West 66th Street in Richfield, Minnesota. My cousins, their significant others, and the children were all there. My aunt was the last to arrive. But there we were…me, my roomie, my bestie, my family…ready to give this place a try. I don’t think the Pizza Ranch experience will ever be forgotten. We joke about it even now. All of us who endured it.

But, as this place had not only gluten-free, but also vegan options…I was already feeling good about it. We were seated and our drink orders were taken while we looked over the menu. Heather was onboard with splittling with Cathy and I up until I said I needed the vegan cheese. Then, Cathy left it to me to choose what pizza to do (or build our own, which is an option). I was actually torn between a seasonal special or one of the signature pizzas on the menu. I was going back and forth and when I mentioned the Curried Coconut Butternut Squash Pizza (roasted butternut squash whipped with curry and coconut milk and finished with fresh red bell pepper, feta cheese, red onion, pineapple and fresh cilantro) to Cathy, she seemed very unenthusiastic about it. So, I decided to go with my other choice…the Wild Mushroom and Arugula Pizza ($18.89).

While the various orders for each of us (some of us got pizzas, some got pastas)…we all sat around and talked about tons of things. My cousin Molly had a new baby girl that I hadn’t met yet…her two boys were entertaining on the other end of the table. My cousin, Andy, just got married and he and his wife were there…so we talked wedding. We talked running. We talked family. We talked about everything. Literally.

And then…tasty food began arriving.

The Gluten Free Wild Mushroom and Arugula Pizza was set down next to me – a fantastic 10 inch gluten-free crust that was topped off with olive oil, fresh basil, arugula, caramelized onion, garlic, a wild mushroom blend (cirimini, oyster, portabella, and shiitake) and Daiya cheese (vegan!). It looked AMAZING! I mean, my mouth immediately began to water. And it was then that we realized that Heather, Cathy and I totally forgot to grab lunch today. So, yeah…we were ready to dig in.

I served 3 slices, half of the pizza, to Cathy and saved the other half for me.

OH. MY. PIZZA. GOODNESS. This was creamy, crunchy and good! Beyond good. This pizza was so delicious. I love a good white pizza and this went above and beyond what I am used to. It was so creamy because they actually got the Daiya cheese to melt down to a perfect gooey texture. The blend of flavors was classic, with the arugula adding a hit of peppery flavor to the sweetness of the caramelized onion and the earthiness of the mushrooms. I might have devoured every single bit of it. Seriously. Like hoovered it all down. I was so happy with the food here I really considered going back. They, after all, also have a gluten-free stuffed shells on the menu. Pardon me while I drool!

In a heartbeat…I would definitely return to Pizza Lucé in the future. This place beyond impressed me. And I think all of us who survived the disgusting nastiness of Pizza Ranch the year before were grateful to have delicious food and the variety of options that Pizza Lucé offered. If I had been there longer, I would have returned during the rest of my stay in Minneapolis. Seriously…so happy and can’t wait to go back next time I make it to Minneapolis!

Pizza Lucé's Gluten-Free and Vegan Wild Mushroom and Arugula Pizza — Pizza Lucé’s Gluten-Free and Vegan Wild Mushroom and Arugula Pizza

October 10, 2014

Recipe: Irish Stew

Twas the day before I left for vacation and I still had a lot…and I mean a lot of fresh produce left from my bin. Sometimes I think I should cancel it the week I go out of town, but never really want to. After all, I love my local and organic fresh produce being delivered to me and I hate these weeks I get back from a trip and have nothing in my fridge resembling a fresh fruit or vegetable. I had to do something with the plethora of produce that remained…and I wasn’t exactly sure what I could manage.

All hail the Happy Herbivore. In the cookbook, Happy Herbivore Light & Lean, which, for those of you keeping track, is the same book I got the Garden Vegetable Chili recipe from, I found an amazing recipe for Irish Stew. Yes…vegetarian Irish Stew. Her recipe was not gluten-free…but I made a couple of adjustments…and added a more nontraditional ingredient (to use it from my crisper drawer before leaving, naturally) to make the recipe work for me. Honestly…it is delicious. And so easy to prepare. Like any stew, chili, or soup…just let it simmer and let all those flavors soak in. That’s what it’s all about.

Recipe: Irish Stew

Servings: 3-4 (but I managed 6)
Time: Prep 15 minutes; Cook 50 minutes

Ingredients:

2 portobello mushrooms (I used 16 ounces of crimini mushrooms)
2 cups No-Beef Broth (I used 2 cups organic vegetable broth)
1 onion, diced
4 garlic cloves, minced
4 thyme twigs, fresh, de-stemmed, or 1-2 tsp dried thyme
2 large carrots, peeled and chopped
2 celery stalk, sliced
2 medium white potatoes, diced
1 cup Guinness stout (I used Redbridge Gluten Free Bear)
2 tablespoons tomato paste
1 tablespoon Dijon mustard
2-3 bay leaves
1-2 tablespoons Vegan Worcestershire Sauce (I used gluten free low sodium tamari)
**(In addition, I added 2 leeks to this stew…as I had them in my crisper…and why the hell not?)**

Directions:

Remove stems from portobello mushrooms and discard. Cut the mushroom caps into strips and set aside.

Line a large pot with 1 cup of no-beef broth. Saute onion and garlic over high heat until onions are translucent, about a minute or two.

Add thyme, carrots, celery, potatoes, stout, and tomato paste, and stir.

Bring to a boil, cover, reduce heat to low, and continue to cook for about 10 minutes.

Add mushrooms on top, along with Dijon, bay leaves, 1 tablespoon Worcestershire sauce, and remaining broth. Bring to a boil again, cover and simmer for at least 30 minutes, stirring every so often.

Continue to cook until mushrooms and potatoes are very soft – past fork-tender.

Taste, adding more Worcestershire sauce if desired.

Add a generous amount of black pepper and salt if desired.

Remove bay leaves and serve.

~*~*~

This is definitely a healthy and hearty stew. It has that great ‘stick-to-your-ribs’ feel to it, yet is completely plant based. Gotta love that. And I thought my addition of the leeks actually worked quite well. As I had to use a beer instead of a stout, the flavor is a bit more mild, but this has Ireland written all over it. A little nontraditional…but very good.

I froze a few servings of it and this thaws out and reheats beautifully. Trust me. You’ll love this! Especially as we enter the perfect time for soups!! And with just over 115 calories per 1-3/4 cup serving…you won’t feel guilting indulging in this stew either. I can’t wait to try out more of the Happy Herbivore dishes!

September 30, 2014

Product Review: The Pure Pantry Gluten-Free Organic Old Fashioned Pancake and Baking Mix (with bonus recipe & coupon code)

Product: The Pure Pantry Gluten-Free Organic Old Fashioned Pancake and Baking Mix – $7.29+

A couple weeks ago, I was fortunate enough to be sent a free package of The Pure Pantry‘s Gluten-Free Organic Old Fashioned Pancake and Baking Mix. I was ecstatic…for quite a few reasons. For the first thing…most gluten-free baking mixes that I have tried…haven’t lived up to expectations. Secondly, the pancakes on the package looked heavenly…so, I could only imagine the awesomeness that was enclosed inside.

Included with the mix were two recipes. I had this perfect vision in my head the moment I saw one for The Pure Pantry’s Gluten-Free/Dairy-Free Cornbread (or Muffins). You see…I love chili, soup, and stew. I LOVE…LOVE…LOVE these things…and it’s officially autumn. It’s fall. It’s soup season. It’s time to break into my vegetable crisper and my pantry and whip up some warm, comforting goodness on the stovetop.

Tonight…that’s just what I did. And I pulled out my package of The Pure Pantry’s Gluten-Free Organic Old Fashioned Pancake and Baking Mix because the perfect accompaniment to any chili (and I made a fantastic Garden Chili with LOTS of veggies!)…is cornbread, of course!!

This was not my first foray into gluten-free cornbread. I’ve made at least a dozen different versions of it. None of which I have liked. Seriously. None. They just never seemed to hit that perfect cornbread mark! Always a disappointment. If my roommate was game, she’d offer to use the failed versions for some snacks at work…but that was rare. Yeah…my cornbread record since going gluten-free has not been stellar.

So, you can only imagine my anticipation today when, after a long day of fitness, festivals, and…yes…food…I wanted to cook up a light chili and give this cornbread recipe a whirl. What could go wrong? I’d either be amazed…or disappointed once again.

The recipe was very easy and everything needed was in my pantry or fridge already. Don’t you love it when that happens? Combining the mix with corn meal, baking powder, salt, and some liquid ingredients, this epic dough that felt light and airy emerged. I poured it into a greased baking pan and threw it in the oven for about 22 minutes.

What emerged was sheer cornbread perfection. It looked like cornbread. It smelled like cornbread. Once the chili was done simmering away on the stove…I would find out if it tasted like cornbread. About 20 minutes later…dinner was served.

The first difference between the cornbread made with The Pure Pantry’s Gluten-Free Organic Old Fashioned Pancake and Baking Mix was that it didn’t feel heavy or dense…even as it came out of the oven. I can tell when I bake whether a recipe is going to be good by how heavy the pan feels as I lift it out of that oven. This didn’t feel heavy at all. It was this gorgeous golden color on top. It cooled briefly before I got out a knife and sliced it into 16 squares. Cutting it was a dream. I could tell that it was going to be a perfect texture due to how easily the knife cut through it. Like butter! It glided right through…no fighting with heavy, gummy insides on this bread. I might have perfection here! Each bowl of chili was served with two squares of the cornbread.

The verdict?!

BEST GLUTEN FREE CORNBREAD EVER!! And, as I stated above, I’ve made so much gluten-free cornbread that I didn’t like or I felt just came out wrong. There was absolutely nothing wrong with this recipe. It was hearty and delicious and so easy to prepare. I loved not just the texture, but how light, but substantial it felt. I loved the flavor…which…for me…was perfect. It wasn’t sweet cornbread…which is just how I like it. Sugar in cornbread is cake. This didn’t taste like cake. This tasted like cornbread. It had that gritty, corn flavor. Honestly…made my night.

I am going to definitely try the sweet recipe that was sent along with this baking mix as well…so stay tuned for that!! But for now, please enjoy this recipe from The Pure Pantry:

Recipe: The Pure Pantry’s Gluten-Free and Dairy-Free Cornbread (or Muffins)

The Pure Pantry Gluten-Free Organic Old Fashioned Pancake and Baking Mix (with Gluten-Free and Dairy-Free Cornbread)

Servings: 6
Time: Prep 10 minutes; Bake 20 minutes

Ingredients:

1 cup The Pure Pantry Gluten Free All Purpose Baking Mix
1 cup organic yellow corn meal
1/4 cup agave nectar
1 teaspoon aluminum free baking powder1/2 teaspoon salt
1 cup milk (almond milk or rice milk may be substituted) (I used unsweetened almond milk)
1/3 cup vegetable shortening, butter, or coconut oil – melted
1 large egg, slightly beaten (or egg replacer)

Directions:

Preheat the oven to 400°F.

Grease or butter an 8-inch square baking pan.

Combine dry ingredients in a medium bowl.

Combine milk, oil, agave, and egg in a small bowl; mix well.

Add the milk mixture to flour mixture; stir until just blended.

Pour into prepared pan and bake for 20-22 minutes. For muffins, spoon batter into greased muffin cups, fill 2/3 full and bake 15-18 minutes.

This recipe may be doubled and baked as above in a 13×9 inch baking pan.

~*~*~

The Pure Pantry has so many mixes to offer. And they were kind enough to share a coupon code with me to give to all of you, my dear readers. If you are interested in trying their products, skip over to http://www.thepurepantry.com and take a look at their shop. You can get $1.00 off your purchase of any two (2) gluten-free products from The Pure Pantry simply by entering PLU 35147 as you are checking out! Trust me…these products are totally worth it. I have never been so satisfied with a mix than I was with this one. The Pure Pantry might actually be selling gluten-free baking perfection.

But…don’t just take my word for it. Get over to their site…order some of their products and see how life changing your gluten-free foods can be. Simple. Delicious. And…amazing and delicious.

The Pure Pantry is pure gluten-free delicious goodness!

September 27, 2014September 28, 2014

Recipe: Garden Chili

I have a lot of vegetables in my crisper drawer. Like…a lot. A whole lot. Because…I get a CSA bin loaded up each Friday and sometimes I get through them, and other times…I don’t. Well, last week with all the birthday insanity…I barely got through them. It wasn’t without trying. I just…had so much going on and a few dinners had to be really quick and simple and…not cooked from my fresh and delicious vegetables. Hey…I did make an amazing salad though with a whole lot of them.

But, I digress.

With a trip coming up next week, I am determined to use up much of what is now in my crisper drawer. I also had a new gluten-free and dairy-free recipe for cornbread that I really, really, really wanted to get working on…so…I thought…

CHILI!!

Now, I have a TON of recipes for vegetarian chili…but I wanted one that I could use simply what I had in my kitchen. And, it just so happened to exist in my Happy Herbivore Light & Lean cookbook. Only thing I needed was…beans! Simple enough, I was grocery shopping today anyway. So…clocking in at 153 calories and 1 gram of fat, I give you…

Recipe: The Happy Herbivore’s Garden Chili

Servings: 2-3 (but I made 6 servings out of it)
Time: Prep 15 minutes; Cook 25 minutes

Ingredients:

2 cups vegetable broth, divided
1 onion, diced
4 garlic cloves, minced
1 green bell pepper, seeded and diced
1 (15 ounce) can diced tomatoes (undrained) (I used fire-roasted low sodium diced tomatoes)
1 cup sliced mushrooms
2 celery stalks, sliced
2 carrots, peeled and diced
1/4 cup tomato paste2 tablespoons chili powder
2 tablespoon Vegan Worcestershire Sauce (I used gluten-free liquid smoke instead!)
1/2 teaspoon ground cumin
1 tablespoon yellow mustard
1 (15 ounce) can pinto or kidney beans, drained and rinsed (I used organic chili beans)

Directions:

Line a large pot with a thin layer of broth, and sauté onion and garlic over high heat until onion is translucent, about a minute.

Add the bell pepper, tomatoes with juice, mushrooms, celery, carrots, tomato paste, remaining broth, spices, and condiments. Stir, cover, and bring to a boil. Once boiling, reduce to low and simmer until the vegetables are fork-tender, about 10 minutes. Add water or tomato sauce to make it more chili-like if necessary. Add beans and serve.

~*~*~

Okay…confession…I totally missed the part where it said to cover the pot. HAHA! No wonder it took a little bit of time to get those vegetables fork-tender. My total bad! But, it still worked. And what emerged was a fantastic spicy (but not too spicy…because the roomie didn’t even comment that her sinuses were running!) chili that celebrates vegetables. Most vegetarian chilies seem to put so much emphasis on beans that this was, indeed, a nice change. And serving this up with a couple slices of gluten-free and dairy-free cornbread made for one great, perfect fall meal.

It’s soup/chili season, folks! Let’s get cooking!

September 27, 2014

Restaurant Review: The Grape Leaf, Louisville, Kentucky

Restaurant: The Grape Leaf, Louisville, Kentucky

It’s not my birthday…but my roommate and I have a tradition to treat each other to a birthday meal someplace new, interesting, or a personal favorite for each others special day. Mine was pushed back to this weekend as my birthday fell on the start of the weekend and I already had Indian food on the mind at my favorite place in Louisville!

So, I had said that what I really wanted was…finally…some Chinese food. We had read a review a couple years ago about a place called the Tea Station in Louisville that had gluten-free options. However, after e-mailing them and not hearing anything back…then the roomie calling and basically being told they can give me rice and vegetables and tofu…and after seeing reviews about how the place has sort of been on a downward spiral…it was time for a second option.

The problem was…I really wanted Chinese food. So, now, nothing sounded like something I wanted.

Perfect.

I tried to get some feedback from Cathy, but she kept saying it was my choice. Which only stressed me out. I narrowed it down to a couple of places…and after scanning the menu pages a few times, I settled…on The Grape Leaf.

Yep. Mediterranean food! I love everything about Mediterranean food…so I figured…why not try out somewhere new and different and interesting? So…after work, we drove out to Frankfort Avenue…and attempted to find parking. We finally managed to find a spot well up the road and made a bit of a hike to the restaurant itself. The Grape Leaf prides itself on being a friendly, locally owned, pan-mediterranean neighborhood restaurant. I loved everything about that statement, so I was pretty excited about it. Not to mention, their chef, Nabil Al-Saba, is the real deal – serving up authentic cuisine since 1992.

Impressive, yes?

We stepped into the restaurant and were greeted by the hostess. We were taken to our table and seated. One of the chairs had a balled up cloth napkin on it, but it was near the window and I was sitting in the seat nearest the aisle. So, I set my purse down in the chair, away from the napkin, and settled in to look at the menu. The hostess/waitress asked if we wanted any appetizers like hummus or grape leaves, but Cathy said this was our first time there so we were going to familiarize ourselves with the menu first. So, she went to retrieve glasses of water while we perused the menu.

When she returned, she asked if we had any questions or if we were ready to order. We had done a bit of discussion while sitting there…but finally settled on what we were going to eat. Cathy went first, as she had the easier order. She went with the Lamb Schwarma with her two sides being the Lentil Soup with Pita and the Cauliflower Rice ($13.25).

I was going with a couple of items on the Appetizer list. I settled on a cup of the Organic Vegan Red Lentil Soup ($4.00) and the Vegetarian Grape Leaves ($7.50). Order was in.

A cup of The Grape Leaf's Vegan Red Lentil Soup — A cup of The Grape Leaf’s Vegan Red Lentil Soup

And just moments later, our appetizer soups arrived. I had to take a picture for the blog, but Cathy dove in and said…”It tastes citrus-y.” That made me giggle and once my photo was taken, I spooned up a bit myself and tasted it. I didn’t get citrus at all, but I did get this smokey-sweet flavor from the paprika that was sprinkled on top. The menu lists the ingredients of this sup as being organic red lentils, extra virgin olive oil, onion, and spices. What it was was this thick and rich soup that had a gentle, tame flavor that was elevated by the dashes of paprika over the top. It was warm and soothing and smooth. And it was a good way to start the meal, for sure.

In fact, we had just polished off our cups of soup when the entrées arrived at the table. Wow. Fast.

The grape leaves looked like…grape leaves. I mean, you can’t really dress those up, can you? Except with spices…like that same sprinkling of paprika…everywhere. I mean…everywhere. I had six stuffed grape leaves on the plate with a dollop of tzatziki and lettuce in the middle. The grape leaves themselves were wrapped around a blend of tomato, parsley, onion, Egyptian rice, and herbs. I cut into one of them. They looked really great. I dipped my fork in the tzatziki and added it to the bite…and gave it a try.

It was…pretty good. It was okay. The textures were great. The grape leaves were cooked perfectly, kept soft. The stuffing was creamy and had a bit of flavor. Not a lot though. In fact, the star of the entire dish was the tzatziki. So, thank goodness for that. I had Cathy try a bite and she liked the creamy inside…but just didn’t look like she was a fan at all. And, sadly, being a schwarma lover…she was most impressed with her side of Cauliflower Rice. I was also…really…really…concerned with how quickly the food came to the table. I watch Kitchen Nightmares…I know how this works…

The food was just…okay. Not meh. Not gross. But not something I would actively make a point to go back and try again. Which…is so sad. This was my birthday meal and it didn’t live up to expectations. I feel cheated. I feel like my going out on a limb…trying something different…was a letdown. Do I get a do-over? We left after paying the bill and decided we couldn’t end the night with food that we weren’t happy with…so we hiked just up the street to The Comfy Cow for kiddie scoops of their Strawberry Fields Forever ice cream.

So…The Grape Leaf…has an amazing reputation…but it wasn’t busy when we were there…nor was the food anything to scream from the rooftops about. It was just…eh…good.

And I was hoping for great. I was expecting great.

I don’t think I’ll be back.

The Grape Leaf's Vegetarian Grape Leaves — The Grape Leaf’s Vegetarian Grape Leaves

September 21, 2014

Product Review: Freedom Foods Ancient Grain Flakes Cereal

Product: Freedom Foods Ancient Grain Flakes Cereal – $5.99+

It’s no secret how much I have latched onto and been supportive and vocally outspoken about how the natural and naturally delicious products from Freedom Foods are surprisingly nutritious and packed with nutritious goodness. So many cereals out there are loaded down with sugars and artificial ingredients. But Freedom Foods prides itself on using only natural ingredients…yes…even for those wild colors in my much loved Tropicos. So…yeah. There is a lot of love here.

Last month, I went to the Gluten-Free Food Allergy Fest in Indianapolis, and one of the vendors in attendance was none other than Freedom Foods. After buying them out of Smudge (their nut-free and dairy-free Nutella), I decided I would try one of the cereals in their lineup that I don’t see at any of my stores. Right now, only Kroger carries some of their products, and very few of their cereals. After a little bit of pondering…I finally decided to try the Freedom Foods Ancient Grain Flakes.

This cereal is a blend of sorghum and buckwheat, creating a cereal that is a good source of fiber and also low in salt. What sets this cereal apart from others on the market, Freedom Foods Ancient Grain Flakes are a true super food. Why? Because they grains that they rely on are those that were consumed around the world for thousands of years. The Aztecs relied heavily on these superfoods for both strength and endurance.

Strength…and…endurance.

This runner definitely perks up hearing that! So, I gave it a try. And on the morning before I attempted my first double-digit run since I was injured…I ate a serving and went to meet up with some friends for my run. As I poured my bowl of cereal, the flakes reminded me of those that would be in, say, Raisin Bran. They were that dark flake without a coating of heavy sugar. Very nutritious looking. No raisins in sight. None needed, apparently. Right?

Well…mostly.

I love the nutritious aspects of this cereal. I really do. But…the flavor, on their own…was not good. Really dry and sort of like…cardboard. Not to be deterred though, I went ahead and poured some almond milk over the flakes themselves…and that actually helped. It wasn’t…say…my favorite…but…it wasn’t bad. It wasn’t great…but I didn’t want to just pour it into the sink and start the garbage disposal either. It definitely is my least favorite product I have tried from Freedom Foods to date…I mean…cardboard is not a good taste at all. But…it is packed with a lot of nutrition, which does my body good. And with the almond milk…it was consumable. So, there is that.

This cereal is made from rice flour, yellow corn flour, sorghum flour, buckwheat flour, psylliam husk, cane sugar, apple juice concentrate, and less than 2% salt and sunflower oil. This cereal is preservative free, a great source of fiber, non-GMO certified, low in salt, and also gluten-free, wheat-free, nut-free, dairy-free, soy-free, and egg-free.

Nutritionally speaking, this cereal is definitely higher in calories than I would like…especially since it’s not knock-me-over delicious…but it still has some great things going for it. One serving is a cup of the Freedom Foods Ancient Grains Flakes cereal is 1 cup. In this serving, you are dished up 220 calories and only 1 gram of fat. This serving also provides 60 mg sodium and 5 grams of sugar. You also get 5 grams of fiber and 5 grams of protein. Filling…for sure.

So, while I wouldn’t personally purchase this cereal again, it isn’t so bad. Nutrition wise it is a powerhouse. And if you like bran flakes or something similar, perhaps this is for you. For me, it lacked something…but…it’s edible. I’ll polish off the box. Maybe it will at least bring me some added strength and endurance…

September 20, 2014

Birthday & Boston

It’s September 19…and you know what that means?

It’s International Talk Like A Pirate Day, mateys!!

But…it also means that it’s my birthday. I didn’t have anything planned for the occasion…except having my friend Jenn come down for the weekend. Which is awesome, because she’s one of my favorite peeps. Travel buddy…race spectator…professional cheer section! WOOT!

And it was a good day. After work, we all went out for Indian food at Shalimar (my favorite!) and then to the mall. Cathy bought me a new wallet and some socks for an upcoming race outfit. The socks…the wallet is for everyday use, obviously.

And then, we came back to the apartment…stuffed ourselves with slices of my gluten-free and vegan birthday cake, made by Annie May’s Sweet Café, in Louisville, Kentucky. And we settled in for a little while to chat, get caught up, watch some crazy stuff on television, and then get some rest. Long day for the traveler and an early morning in the works for the morning.

I couldn’t have asked for a better day. This morning, I was gifted with a gift card to purchase either the Frozen Soundtrack or Sherlock Series 3 on Blu-Ray. I got some great new running gear from Amanda. I went to work with goodies for the office and they were devoured. Cathy’s mom brought me balloons and roses and a watermelon! Then, home for food. The waiter at Shalimar was taking our order, and I got my favorite, the Broccoli Masala. And he said, “It’s your birthday…you should do something different!” But I said it was my favorite…so that is what I wanted. After the meal, they brought out complimentary rice pudding for the three of us. I love that place SO much. As you can tell…I go there often! Then shopping. Then cake. Now relaxing. Oh yeah…good day!!

Speaking of cake…check out what Cathy and Annie May’s Sweet Café worked up for me:

Which brings me to the next order of business…

On September 12, 2014, at exactly 10:00 a.m., I was able to register for my chance to run the Boston Marathon. On Sunday night…I was pulling up my e-mail on my phone and…there it was…

Boston Marathon Confirmation of Entry Acceptance

OFFICIAL!!

I am so excited. And with the recent injury, I am really just focusing on recovery, regaining strength, and just getting myself to Boston in perfect marathon shape and form. I know it can happen. I have to break some of the habits I have fallen into since the injury. When this e-mail came over, I would have jumped up and down…if I could. But my foot wouldn’t allow that. So, I did this happy dance thing, and Cathy just ignored me. Law & Order was on. I finally said, “Ask me why I’m dancing…just ask me why I’m dancing.” Much screaming and excitement followed.

I still feel that way. So, for now…my plan for NYC is to take in the experience, but not race it. I just can’t. Not with that amount of time off. Not with my foot still bugging me when I take a step. My podiatrist changed up my prescription today…so hopefully something will get better.

But…there it is…

Birthday Bash and Boston Bound!! LOVE!!

September 16, 2014

Recipe: Grilled Eggplant with Gluten Free Couscous and Greek Yogurt Dressing

Sometimes…it’s fun to ignore those magical CSA bin vegetables and go off the beaten path. Besides, while I love having fresh and local produce delivered to my door, I also love the fun and buzz of the local’s farmer’s market. And that’s exactly what my roommate and I did this week. While we have some great bin ingredients, there was an amazing recipe in the October 2014 issue of Vegetarian Times…and the only ingredient I currently had in the home was the couscous.

Don’t panic. This is gluten-free couscous that came in my Cuisine Cube this month. I was pretty stoked about that and really wanted to use it right away. So, that same day as I was flipping through the Vegetarian Times magazine (that had also just arrived)…one dish stood out, as it utilized couscous. When Cathy read the magazine after me, she also spotted it. So, that Saturday morning, we went out to a large farmer’s market in Louisville and picked up the necessary ingredients to make this dish.

I prepped most of it last night, so today, the only thing I needed to do to complete the dish was slice and grill the eggplant. Simple…

Recipe: Grilled Eggplant with Gluten Free Couscous and Greek Yogurt Dressing

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

Ingredients for salad:

2/3 cup couscous (I used a gluten-free brand)
1 cup pomegranate seeds, divided
2 Persian cucumbers, diced (1 cup)
1/4 cup sliced green onion
2 tablespoons chopped mint leaves
1 tablespoon olive oil
2 tsp white wine vinegar

Ingredients for dressing:

7 ounces low-fat plain Greek yogurt (or dairy-free yogurt)
1/2 cup chopped Persian cucumber
1/4 cup mint leaves
1 green onion, chopped
1 tablespoon white wine vinegar
1 clove garlic

Ingredients for eggplant:

4 teaspoons olive oil
1 teaspoon finely chopped fresh mint
2 small Italian eggplants, each but on the bias into 6 slices

Directions:

To make the salad: Bring 1 cup of water to a boil in a small saucepan. Stir in couscous. Cover pan, remove from heat, and let stand for 5 minutes. Transfer to bowl and cool for 10 minutes.

Stir 3/4 cup pomegranate seeds and remaining ingredients into couscous, and season with salt and pepper, if desired.

Chill for 1 hour, or overnight.

To make the dressing: Purée all ingredients in a blender until smooth.

To make eggplant: Preheat grill or grill pan over medium-high heat. Whisk together oil and mint in a small bowl. Brush eggplant slices with mint oil and season with salt and pepper, if desired. Grill slices 4 minutes per side, or until tender and nicely grill-marked.

Divide salad among plates. Top each serving with 3 eggplant slices, 1 tablespoon of remaining pomegranate seeds, and 2 tablespoons of the dressing.

Serve any remaining dressing on the side.

~*~*~

I made only one minor change. Instead of making the mint oil, I instead added a hit of cayenne pepper, cumin, and garlic powder to the olive oil instead, then brushed that over each slice of eggplant and grilled it. It worked out perfectly. And the mint dressing is so light and fresh that it really just brings everything together on the plate. I highly recommend this hot and cold salad. It’s simple and easy and beyond delicious for sure! I can’t wait to make it again.

September 16, 2014

Product Review: Molina di Nicoli Gluten Free Couscous

Product: Molina di Nicoli Gluten Free Couscous – $3.00+

There was a time…back before I was diagnosed as a Celiac…when I used to make numerous dishes with a grain known as couscous. But, as couscous is made from the semolina of hard wheat…so any couscous dish I started to ignore or substitute quinoa. It worked…but it wasn’t the same.

You cannot imagine my excitement when I opened up this month’s Cuisine Cube and found a box of Molino di Nicoli Gluten Free Couscous. I was beyond thrilled. Seriously, I might have done a happy dance in my office. Okay…I did do a happy dance. And with that being said, I was already making plans in my head to recreate some of my favorite couscous dishes with this little box. My roommate immediately said, “BREAKFAST COUSCOUS!” Which, is definitely going to happen. But…it just so happened that I ended up making a salad first with this product.

It was this month’s issue of Vegetarian Times, highlighting hot and cold salads. And the one that really, really caught her attention was one of Grilled Eggplant with Couscous and Greek Yogurt Dressing. We looked over the ingredients and they all seemed within reason to pick up at the local farmer’s market (as none of the ingredients were in the CSA bin this week), so I made a pact…if we could find the ingredients, I would cook up the dish. Because now…I could absolutely use couscous in a dish that asked for it.

The shopping was a success and last night, I found myself prepping most of the ingredients for our dinner tonight. I cooked up the couscous, seeded the pomegranate, diced the cucumbers, chopped the green onion, and chopped the mint leaves. I blended together the yogurt dressing ingredients, after a quick run to the store for the actual yogurt itself. It was the one ingredient we forgot about. HA! Not bad.

Molino di Nicoli Gluten Free Couscous (cooked)

I have to say…the couscous is easy enough to cook. I actually didn’t follow the ingredients on the box. I went off the instructions in Vegetarian Times for the cooking of the whole-wheat couscous they used in the original recipe. So, instead of 2/3 cup of couscous with 2/3 cup of boiling water, I used the 2/3 cup of couscous and 1 cup of boiling water, letting it cook for 5 minutes. Usually the said amount of boiling water and the same ratio of couscous would sit for 2 minutes, then the box says to add oil or butter and cook for 3 more minutes over a slow flame. The way I did it worked just as well, and when the 5 minutes was up, I emptied the pan of couscous into a bowl to cool for 10 minutes. Then I added the pomegranate seeds and the remaining ingredients, seasoning with olive oil and white wine vinegar. I let it chill overnight in the fridge.

After work today, my roomie and I returned home and I set out to grill the eggplant and piece the dish together. That’s what I did. I plated the couscous salad, then topped it with the grilled eggplant, gave a drizzle of the Greek yogurt dressing and topped it off with a few more pomegranate seeds. It looked amazing. And it tasted just as good!

Now, my roommate said her least favorite part of the dish was the couscous, but to me, it was one of the highlights. Maybe it was because I haven’t had it in a long time. But I did nothing special to season this couscous, as I used to hit up the regular couscous with cayenne while it steamed. I left this one plain, as I was adding enough flavors via the fresh ingredients and the oil and vinegar…and a touch of salt to season. I thought the texture was clearly different. This was a lighter, smoother, not as gritty couscous, but it was the perfect ingredient for this dish. In fact, I can’t wait to try it in my “Breakfast Couscous” later on this week.

The grains of the Molino di Nicoli Gluten Free Couscous were finer and smoother than regular couscous. However, this is not to say that it was mush. Anything but that. In fact, the grains were still very noticeable on the palate and tongue. I found that it really blended well with all the fresh vegetables and ingredients that were placed on top of it. It was perfection…quinoa wouldn’t have been the same. The couscous was perfect. And it tasted brilliant.

I was beyond impressed!

So, I bet you’re wondering what a gluten-free couscous is made from. Simple. One ingredient is all that is listed on Molino di Nicoli’s Web site – corn flour. Yes, the Molino di Nicoli Gluten Free Couscous is simply corn flour. That explains the different texture from regular couscous…but ultimately still delicious. It felt more like grits than couscous…but…it will do. Different…but close enough in my eyes.

As far as nutrition goes…well…let me see if I can figure this out. A serving size of Molino di Nicoli Gluten Free Couscous is 50 grams, which is about 1/4 of a cup. This serving will provide you with 177 calories and 0.5 grams of fat. You will be consuming 0.002 mg sodium (yes…that is the actual measurement) and 0.3 grams of sugar. A serving provides you with 1.3 grams of fiber and 3.8 grams of protein. It’s not too filling, but you won’t fell starved an hour later either. Molino di Nicoli Gluten Free Couscous is gluten-free and cholesterol free.

I will be savoring this couscous for as long as I can, as I have a few more dishes I want to make with it. But tonight’s meal was a success. It was the perfect base for the grilled eggplant and the light and lively dressing that brought everything together. Beyond happy. It’s not exactly couscous, but when you’re gluten-free…this is close enough. Close enough…and really, really good!

Thank you, once again, Cuisine Cube. Because of you…I’m one happy couscous eating girl again!

Grilled Eggplant with Greek Yogurt Dressing over a Gluten Free Couscous Salad using Molino di Nicoli Gluten Free Couscous