Gluten-Free – Page 72 – The Celiathlete

April 17, 2013

Flipping over fluffy, hearty gluten-free pancakes, compliments of Namaste Foods

Namaste Foods Gluten-Free Waffle & Pancake Mix

Product: Namaste Foods Gluten-Free Waffle and Pancake Mix – $5.99+

I can be pretty particular about certain foods. And anything pertaining to breakfast…well…that’s my favorite meal of the day, so it needs to impress. It needs to be good. I don’t want my breakfast to go to waste. I live for breakfast. I sometimes eat breakfast three times in a day. That’s how much breakfast means to me.

I’m working on clearing out a good bit of my pantry overstock in the gluten-free items I have stockpiled. And my roommate had a craving. Pancakes. Well, we had quite a few pancake mixes kicking around on the shelves, so I grabbed the next one up as far as expiration dates, and it was a company I had yet to try any products from. Namaste Foods. Being a yoga enthusiast, I already loved the name of it.

So, I ended up with this gluten-free pancake and waffle mix from Namsate Foods because it was one of the items marked down when my local grocery store decided to put almost all of its gluten-free shelves on closeout and totally freak me out into thinking that I was going to lose a store to get gluten-free foods. False alarm. I think they just needed to make room for new items. These items I bought on the big, panic, closeout are still on the shelves there. Ah well…worked in my advantage.

Anyway…it was the morning after the Boston Marathon bombing and I was really feeling my fellow runners that morning. What better way to honor runners than to make one of their favorite carby meals? Pancakes. To add to the runnerific awesomeness of pancakes…I thought to make peanut butter and jelly pancakes. Mine just had to be gluten-free…for the sake of my digestive system. And this mix made it simple.

Normally, the Namaste Gluten-Free Waffle and Pancake Mix calls for the addition of 2 tablespoons of oil, 2 eggs, and milk or water. Well, I don’t like to use oil or eggs in my pancakes, so I decided to gamble…and added applesauce and melted peanut butter instead. I used water to keep the calorie count down with the peanut butter being a big portion of the mix. I wasn’t sure what this would do to the texture, but I figured gluten-free cooking is all about taking risks anyway. And pancakes can be saved someway if it turns out to be a bust on the flavor.

That being said, I mixed everything together, added 2 cups of the mix, and blended it all together. At first the batter was way too thick, so I added a little more water and that helped even out the consistency. Onto the griddle it went. And it took a little while to get that crisp, golden layer on one side. But…it got there. I didn’t want to turn the heat up, because I tend to burn pancakes that way, but trying to cook them faster. It’s one of the biggest complaints I have with gluten-free pancakes…getting that perfect golden crust on the outside. It’s difficult at times. Anyway…I flipped them and continued to cook the batch, making a total of 8 pancakes with one batch of the batter. Nice.

Then…to conclude the epic breakfast to honor the Boston Marathon, I spread some organic strawberry preserves across the top of each pancake, drizzled some melted peanut butter over the top, then added a swirl of dark chocolate because…I was upset about the marathon and needed chocolate, then topped each one off with a fresh, organic strawberry. Work of pancake art, let me tell you.

So, the moment of truth was upon us…how did they taste? My roommate was the first to dig into the perfect pancake breakfast…and she didn’t have any complaints. In fact, she hoovered the pancakes down. It had been a long time since I’d seen her do that with any product. So, this was a very good sign. I settled in with my two pancakes and sliced into one. Oh…oh yes…these were good!

While they didn’t have that perfect golden crust on the outside, the pancakes themselves were fluffy and packed with flavor. The texture of these pancakes is light and fluffy. But, they are filling. Just two was all I needed and the breakfast stayed with me all the way to my snack time, about 4 hours later. I loved that. It was nice not to eat breakfast and be hungry about an hour or so later. It was very nice, indeed. I loved that each bite had a hint of vanilla to it, which I could still taste, even with my toppings and additions. And the lack of eggs and oil didn’t affect the flavor or texture at all, in my opinion. This was one of the better pancakes I had made from a gluten-free mix. I tested the gluten-free pancake gods again later on that day because I needed to make easy pancakes for workout mornings. I left the eggs and oil out again and substituted pumpkin, then folded in some chocolate chips. Same thing. The pancakes were a little more dense this time around, but they cooked all the way through. They still didn’t get that golden color, but the pumpkin sort of distracts from that anyway. But yeah…filling…and fantastic. Loved the flavor, the texture, the chewy nature of the pancakes. Delicious. Very pleased with this mix.

The Namaste Foods Waffle and Pancake Mix contains no wheat, gluten, soy, corn, potato, dairy, casein, peanuts or tree nuts. It is all natural, has no preservatives, and is non-GMO. LOVING it. You will recognize all eight ingredients that go into the mix itself, starting with sweet brown rice flour, tapioca flour, arrowroot flour, rice milk powder, cream of tartar, baking soda, salt, and ground vanilla bean. It’s always a comfort when you can identify what goes into your processed and packaged foods. I think so anyway.

As I said, this was the first product I tried from Namaste Foods, and now I am eager to try other mixes that they have on the market. Total win. Pancake perfection when I needed it most.

Gluten-Free Peanut Butter and Jelly Pancakes made with Namaste Foods Gluten-Free Waffle & Pancake Mix

April 16, 2013

Pure flavor and pure ingredients make Purely Elizabeth Pumpkin Fig Granola purely amazing

Purely Elizabeth Gluten-Free Pumpkin Fig Ancient Grain Granola Cereal

Product: Purely Elizabeth Pumpkin Fig Ancient Grain Granola Cereal – $7.99+

Granola is one of those foods that can walk a fine line between healthy and…not so healthy. It all comes down to the ingredients. I have had some really amazing gluten-free granola in the past…but my problem with it is that it is always laden with extra sugars. WHY?! Granola doesn’t have to be rich in sugar in order to taste good.

Proof is in the package – and in this case it’s Purely Elizabeth’s Pumpkin Fig Granola.

I admit, I was apprehensive about my choice to pick up the Pumpkin Fig Granola. My local Whole Foods store had a couple of other selections from Purely Elizabeth…but after looking at the Cranberry Pecan and the Original flavors, I decided to go with a flavor that no other gluten-free granola company had tackled yet. Pretty much any fruit would pair well with it…so that’s what I decided on. As to why I decided to hop brands to a different gluten-free granola…it wasn’t any reason, per se…just the fact that this one happened to be on the shelves at Whole Foods and caught my eye.

I like to utilize granola in fruity breakfast parfaits. I will layer it with vanilla Chobani yogurt and a fresh fruit of some sort, whether it’s fresh organic berries, kiwi, or apples and pears that I caramelize…it makes a nice change from having cereal every morning. So, it falls into rotation every other morning, normally when my roommate and I are not hitting up the gym for our 60 minute cardio and strength training.

What I loved, immediately, about Purely Elizabeth was that the items that the company produces are all natural and organic, using nutritious alternative grains and superfood seeds. The products are free of sugar, dairy, wheat and gluten. Loving it already. Purely Elizabeth founder, Elizabeth Stein, was perusing a career as a holistic nutrition counselor where she learned about the connection between what you eat and how you feel – specifically how sugar, wheat and dairy can negatively impact health. Her mission became simple…to create gluten-free and vegan products that were not overly processed that still tasted good. She totally succeeded.

A serving of Purely Elizabeth Gluten-Free Pumpkin Fig Ancient Grain Granola Cereal

This morning marked the inaugural tasting of the Purely Elizabeth Pumpkin Fig Granola. I was going to pair it with the vanilla Greek yogurt and some organic strawberries that came in my CSA bin. Pumpkin, fig, strawberry? Could it possibly work? Only one way to find out…but first…I needed to see if my palate was going to appreciate the flavor of Pumpkin and Fig together in this granola form. I reached into the pouch of granola and swiped a pinch of the ancient grain cereal. I popped it in my mouth…and knew it was going to be okay.

I loved how the pumpkin flavor wasn’t overpowering. Sometimes, as much as I love pumpkin, it can get to be a bit much. It can really take away from the product itself. And the balance of the sweet dry figs made the ideal blend. Match that with the variety of flavors and textures that come with the inclusion of gluten-free oats, organic puffed amaranth, organic quinoa flakes, organic pumpkin seeds, organic sunflower seeds, organic chia seeds, and the sweetness of the organic coconut palm sugar, and cinnamon…and what you have is a recipe for amazing flavor. Add in the organic raw virgin coconut oil and a hint of sea salt…and that’s what you’ll find in every bag of Purely Elizabeth Pumpkin Fig Ancient Grain Granola Cereal.

Amazing? You better believe it.

Even more amazing than the blend of flavors and textures is the nutritional value of a serving of this cereal. The combination of ingredients are all natural, organic, and gluten-free…the ancient grains all providing excellent sources of omega-3 fatty acids, fiber, and antioxidants. Loving that. One serving is 1/3 cup, which serves you up 140 calories and 6 grams of fat. Not too shabby. Especially since the fat content is derived from the raw virgin coconut oil, and this sort of fat gets used as energy, rather than stored. Loving that. A serving of this granola has only 6 grams of sugar and will provide you with 4 grams of protein. It is low in sodium (110 grams) as well. All the granola is hand baked and made with over 70% certified organic ingredients. No artificial colors or flavors are added either. Which means…what you see is what you get.

And what you get is a delicious blend of oats, seeds, ancient grains, and dried figs. And all together it provides a delicious, and not overpowering flavor to whatever you choose to add it to…or if you just enjoy it on its own with a splash of milk. Either way, you should feel good about the food you are eating. I feel good about choosing Purely Elizabeth and I highly recommend the Pumpkin Fig Ancient Grain Granola Cereal.

It’s different. It’s tasty. It’s purely…delicious.

A Strawberry and Greek Yogurt Breakfast Parfait made with Purely Elizabeth Gluten-Free Pumpkin Fig Ancient Grain Granola Cereal

April 16, 2013

Wholesome Cravings Gluten-Free Caramel Apple Protein Snack Cake brings unwholesome taste and unwelcome texture

Product: Wholesome Cravings Gluten-Free Caramel Apple Protein Snack Cake Mix – $4.99+

Thank you, Wholesome Cravings, for teaching me an important lesson when it comes to new products.

What lesson might that be?

No matter what, always try the new product out while at home. Do NOT think that just because it smells amazing while baking that it will taste good too.

That was my mistake I made when I baked up this Gluten-Free Caramel Apple Protein Cake from Wholesome Cravings this past weekend to use for breakfast on gym mornings this work week. Streamline. Make something that can be eaten throughout the week. Perfect. And, hello, cake…for breakfast. Sounds like a dream come true. And an apple cake at that. I love apples!

I also loved how easy this cake was to make. Simply mix together 3 eggs, 1/4 cup of zero calorie sweetener, and 1 cup of unsweetened applesauce, then add the mix to the other ingredients, make sure they are blended well, and pour into a cake pan. Bake as directed at 330°F.

Simple. Efficient. And, I wasn’t lying when I said that this cake smelled fantastic as it baked.

But…scents can apparently be very deceiving. I know this now.

Wholesome Cravings Gluten-Free Caramel Apple Protein Snack Cake

The following morning, I sliced two pieces of this cake and packed it into a container to take to the office for my roommate and I to enjoy after working out at the gym. We had a great workout…and when we were done, we were both famished and ready for some food. We headed over to the office and I went into the kitchen to peel some blood oranges and throw a slice of the cake into the microwave to warm up for our cake-for-breakfast pleasure. It still smelled amazing.

I took my roomie her slice first, and then went to warm mine up. As I walked back toward my desk, I stopped by hers and asked what she thought of the cake. She gave me an unenthusiastic, “Eh, it’s okay…I mean…I’ll eat it.” That is never a good sign. I thought perhaps she was exaggerating. So, I went and settled in at my desk and took my first bite of the cake.

First of all, the texture is rather spongy. Yep. Spongy. I really didn’t like that at all. It really didn’t sit well on my taste buds. I mean, food needs to have a pleasing texture, so when it feels like you are gnawing on a sponge, something is definitely wrong. The flavor…chemically. The apple tasted fake and the caramel flavor was rather nonexistent. I was not impressed. In fact, I messaged my roommate and told her that I would eat this slice because I was hungry, but when I got home, the rest of the cake was going into the garbage. I didn’t like it at all. I think I disliked it more than her because I didn’t even want to eat it. The things exercise induced hunger drive you to.

Totally unimpressed.

Totally disgusted by it too. It certainly doesn’t make me want to try any of the other cake offerings from Wholesome Cravings.

In case you like fake apple-flavored spongy cakes, though, the nutritional breakdown is this.

A serving is 1/7 of the cake. Who cuts a cake into 7 pieces? I made it 8. The calories per serving once prepared (and done in 8 servings) are 118 calories per slice and only 4 grams of fat. That’s not bad for a cake, right? Right. Too bad it tastes so awful. Also of note, each slice of cake serves up a healthy dose of protein, in this case, 12 grams. And you also get 2 grams of fiber. This cake made of 100% whole grains, contains zero trans fats, has no preservatives or artificial sweeteners, and is 100% all natural.

But none of that can save it from the fact that it is just…bizarre, in flavor and in texture. I was not a fan. And I really don’t recommend anyone wasting their money on this product. I’m more than a little upset that I did…because I feel cheated out of what should have been a delicious breakfast cake. Perfect, with the protein content, for post workout eats. But…instead…I got one of the more disgusting gluten-free products I have tried yet.

Disappointed? You have no idea.

A slice of Wholesome Cravings Gluten-Free Caramel Apple Protein Snack Cake

April 15, 2013

Forget the frozen store brands, the best gluten-free hamburger buns are from Annie May’s Sweet Café

Product: Annie May’s Sweet Café Allergen-Free Hamburger Buns – $5.50+

You might have realized that I spend a lot of time at my local allergen-free bakery. There is a reason for that. Not only do they provide some of the best food in Louisville, Kentucky, but owners Annie May and Kenna put a lot of time, care, and love into the products they serve up. And it’s not just cakes, cookies, cupcakes, and the like. Nope. They provide lunches and even breakfast every Saturday morning. Oh yes…this is more than your average bakery.

One of my favorite things to get when I head into Annie May’s Sweet Café every Saturday is their Allergen-Free Vegan Breakfast Sandwich, which consists of a vegan and gluten-free sausage, made by Louisville’s own Grind (a food truck!), Daiya cheese, and all of it goes on this amazing roll. Ever since I first had one of these breakfast sausages, I had been trying to figure out what they use for the bread.

And, after browsing about the case inside the shop on Saturday morning…it all became clear. It appears they toast up and use their very own allergen-free (gluten-free and vegan) hamburger buns. With this incredible revelation, I had to have some for myself. After all, I had tons of fresh produce to use, so I figured I could do up some of my homemade vegan and gluten-free black bean and soy chorizo burgers and make use of the amazing and very light hamburger buns.

So…yes…I purchased them.

I mean…they were one of my favorite parts of the breakfast sandwich. I had to have some for my own use. So, yes…I brought home a pack of four. And tonight, I mixed up the ingredients for my burgers and prepped all the veggies, some hand-cut shoestring fries from organic russet potatoes, and then sauteed up some shallots and white button mushrooms for these burgers as well. One thing I did have every intention of doing, however, was toasting those buns like they do at the café for their breakfast sandwiches. So, after unwrapping two of them, I gave each a light spritz with olive oil, then placed them on the skillet to get a light toasting on them.

With the burgers on the skillet, and the buns getting a light toasting, I got everything ready to plate. And with the homemade fries fresh and crisp from the oven, I started to stack them on the plate. I took one half of each bun and set it on each plate. Bibb lettuce was the next addition, followed by the vegan and gluten-free black bean and soy chorizo burger I mixed up. I melted some cheese over each patty and then stacked some shallots, mushrooms, sliced cherry tomato, and avocado on top. It then got a light spread of vegan sriracha sour cream. Then…the top of the bun was placed over the entire burger, completing the package.

Dinner was served.

And…yes…these hamburger buns are exactly what they use on Saturday mornings for those amazing breakfast sandwiches. Oh. My. God. I was so thrilled to be able to have these in the comfort of my own home this evening with my dinner. They are so light, fluffy, and delicious. They have this subtle buttery flavor to them, which just makes them taste all the more amazing. And they hold up, even with all the layers and textures going on in my homemade veggie burgers. That’s the best part. These buns didn’t flake or wilt or grow soggy. They remained in one piece and, despite being so light in texture, they are sturdy.

The remaining two will be used tomorrow when I toast up the other two homemade veggie burger patties I have already prepared.

Annie May’s Sweet Café is one of those little gems that Louisville should realize how fortunate it is to have in the city. I would be lost without my allergen-friendly bakery. I have enjoyed not only the sweet treats, but also the savory pieces I have picked up from there, eaten there, and purchased to take home for later. Everything is made with great care, and the owners pour their heart and soul into every product they put out for the public.

With the onset of summer, I am hoping hours will be extended once again so I can make it over there for dinners sometimes. Their daily specials always sound so intriguing, but I work in Indiana and don’t get out of work in time to make it over there currently to enjoy their specials. Breakfast, lunch, dinner, and dessert…all in one place.

And, you can easily purchase their baked goods, including their hamburger buns, right there at the shop. So head over to Frankfort Avenue and give their products a try. You’ll never guess that all of them are gluten-free…and most are also allergen-free. And all of it…super delicious.

These hamburger buns, especially, make a nice addition to the dinner table. Don’t take my word for it though. Go in there and purchase some for yourself. They’ll beat out any store-bought brand from the freezer any day!

My homemade gluten-free and vegan black bean and soy chorizo burger sandwiched between Annie May's Sweet Café Allergen-Free Hamburger Buns (shown with homemade hand-cut shoestring fries) — My homemade gluten-free and vegan black bean and soy chorizo burger sandwiched between Annie May’s Sweet Café Allergen-Free Hamburger Buns (shown with homemade hand-cut shoestring fries)

April 13, 2013

Cookies taken from great to super with Annie May’s Sweet Café’s Super Cookies

Product: Annie May’s Sweet Café Gluten-Free Super Cookie – $3.99

I’ve stated it in the past two posts I have done on cookies from Annie May’s Sweet Café in Louisville, Kentucky. Nothing will ever, ever top their allergen-free chocolate chip cookies. For real. They are, by far, the best and most amazing gluten-free cookies that I have ever had the pleasure of sinking my teeth into. For real. They don’t get much better than this. Buttery, smooth, soft, chewy, sweet…perfection.

Could it get any better?

Oh…believe it or not…it can.

How, you might ask?

By making a chocolate dipped cookie sandwich out of them, of course. I mean, when something is already as amazing as a single allergen-free chocolate chip cookie…take two of them, place some amazing icing between them and dip half of the cookie in dark chocolate. What emerges is what Annie May’s likes to call their Super Cookies.

Super sinfully satisfying, that’s for damn sure. Be prepared to share, because these cookies are epic big and epic filling. But worth every calorie-filled sweet, indulgent bite.

For real.

I have been eying the Super Cookies for a long while now. Especially after the amazing yumminess of the chocolate chip cookies on their own. How could two with filling and chocolate be bad? It can’t. It can only elevate the already amazing flavor of the cookies. I can guarantee that.

After a long run this morning, my roomie and I decided to head to Annie May’s for our usual Saturday breakfast. But, as an added bonus, we picked up one of the Super Cookies after I stared longingly at it the entire time we were there. Hey…my sweet tooth was acting up. I can’t help it. We agreed that we would get one cookie to split between us as dessert tonight, so we got it wrapped up to go and headed out for a day full of grocery shopping and hitting up a few stores in search of some items we have been searching for.

Then, after dinner tonight, I excitedly pulled out the Gluten-Free Super Cookie (this is not vegan) from Annie May’s Sweet Café and carved it in half. One half went to Cathy…the other half was mine.

One bite. One sinful bite and I was transported back to the days my sister and I would fill up on The Great American Cookie Company’s Double Doozy cookies. Except…these were far tastier…far more delicious…far more indulgent…far more…EVERYTHING. Take what you know about chocolate chip cookie sandwiches and multiply it to the nth degree. Because that is how amazing the Super Cookies are from Annie May’s Sweet Café. I wanted to savor each bite. I tried. But the sweetness kept luring me in for another bite. Then another. And before I knew it…I was left only with crumbs and the lingering taste on my palate.

Yeah…my favorite gluten-free chocolate chip cookie elevated to the next level. Not a thing wrong in the world with that. Not one thing.

Just bliss. Sweet, satisfying, sinful bliss. Creamy, chocolatey, cookie goodness…bite-for-bite. Entice your inner cookie monster today. Head to Annie May’s Sweet Café and get one for yourself. Super delicious Super Cookies from the super bakery…Annie May’s!

Something this sinfully sweet never tasted so good.

April 13, 2013

A food truck ruckus in order with Louisville’s gluten-free Sweet ‘N Savory crepe truck

Restaurant: Sweet ‘N Savory Food Truck, Louisville, Kentucky

Food trucks are amazing things. They are just so…cool! Let’s face it…street food is huge right now, and thankfully, Louisville, Kentucky is quite the foodie town these days. One of the best things to come of this…have been the growth of the food truck presence in this city.

A year ago, I attended the Food Truckus Ruckus…and sadly couldn’t eat anything offered because there was nothing for a gluten-free vegetarian. I was bummed out and ended up with grocery store sushi. Not what I wanted…but it worked for the time. I was hungry and needed some form of sustenance. And since the food trucks couldn’t help me out, I had to turn to the next best thing…on the go…

And so…to be fair…my roommate never mentioned food trucks again.

The next peep about food trucks came…from me!

Because, thanks to a post from the local allergen-free bakery, Annie May’s Sweet Café, on their Facebook, I discovered that there was a new food truck in town. And this time…it was geared toward people like me!

Enter to the Louisville street food scene…Sweet ‘N Savory.

Sweet ‘N Savory is a local food truck that offers gluten-free crepes (pardon me while I shad a few tears of absolute JOY!), Carpe Diem Smoothies, gelato, coffee, hot chocolate, and tea! All of their crepes are gluten-free and dairy-free, made with local, free-range eggs. Their ingredients also incorporate as much local meats, cheese, fruits, and vegetables as possible. You gotta love a local business that tries to keep it all local as well. I appreciate that sort of care with ingredients and pride in the products that come out of this area.

Friday evening, after getting off work, my roommate and I had plans. And they involved food trucks. From Sweet ‘N Savory’s Facebook page, I learned of an event that that they were attending, along with other food trucks. It was the Louisville Street Food Alliance and they were putting on the LSFA Rocks Your Friday Night! event at Apocalypse Brew Works in Louisville, featuring seven of Louisville’s best food trucks: Lil Cheezers, Holy Mole, Grind, French Indo Canada, Bluegrass Brick Oven Pizza, Johnny’s Diner Car, and, of course, Sweet ‘N Savory. These food trucks all have their specialty types of food and it sounded like a great event. So, following a day at the office…my roomie and I set out across the river to hit up Louisville for dinner that night. She had her eye on a grilled cheese from Lil Cheezers, the Legalize Marinara (Pepperoni, Mozzarella, Sliced Tomatoes with a touch of Garlic), FYI, with a side of sweet potato fries and curried ketchup ($8.00) with a soda for a drink ($1.00).

However, I finally got to enjoy the Louisville street food scene now too. I immediately bounded over to Sweet ‘N Savory, inquiring if they were serving yet. We had no traffic on the bridge and got their quicker than anticipated. They were, so after eyeing the menu for a little bit…I decided to have dessert for dinner…opting for a sweet crepe. My choice? The Nutty Banana Crepe ($5.00), which is sliced bananas smothered in Nutella, wrapped up beautifully in a delicate crepe. To accompany that on a very chilly and windy April evening, I got a small cup of hot tea ($1.25). The best part was…I got to stand right there and watch it all get made.

First of all, my tea order sort of blew a fuse in the truck. Whoops. So, while they attempted to figure that out, truck owners Ricky Giannini and Ashley Giannini got my crepe working. Ricky was on crepe duty. I watched him pour the batter and spread it around to cook. Then, with great precision, he folded it over, added the banana, then poured over delicious Nutella. As he was letting it finish, he joked with me about the sweet crepe spoiling my dinner. I told him it was my dinner. The dinner of champions! I mean…banana and sinful Nutella…oh yes. That can be dinner any night for me.

He laughed. And I watched as he folded the crepe the rest of the way, dusted it with powdered sugar, and then plated it for me. They said they would bring me the tea as soon as they could figure out their generator. That was fine. I was holding a very warm and fresh Nutty Banana Crepe at the moment…and I was ready to dig into it and devour.

The last time I had a gluten-free crepe, I was in Denver, Colorado. It was the only other place I have ever found them…and it means I often crave but can do nothing about it, until my annual pilgrimage to Denver. Not so anymore. And let me tell you…I am in love with this food truck. Absolute love.

The crepe was light and delicious…a thin pancake surrounding an amazing filling. I mean, I am not only a Nutella fan, but huge on banana as well. And Sweet ‘N Savory doesn’t skimp on either. This crepe was busting with it. I loved the play of the banana with the sweetness of the Nutella and the crepe itself. Add to it the dusting of powdered sugar…and dinner was epic and sweet!! I was in love with every bite. I did share one bit with my roommate, because she had to try it herself…and she agreed…AWESOME!

My tea arrived just as I polished off the crepe…perfect timing.

Thanks to food trucks making a surge here in Louisville, I have become quite proud of the foodie status this city had received. But, now, thanks to Sweet ‘N Savory…I can indulge in the street food scene as well. And for that…I am forever grateful.

I’m already looking forward to the next time I get to eat from their truck. I think I might give a savory crepe a try. I’m already eying their Caprese Crepe.

Next time can’t get here soon enough.

Sweet ‘N Savory…you are a welcome addition to my gluten-free world.

Sweet 'N Savory's Gluten-Free Nutty Banana (Banana & Nutella) Crepe — Sweet ‘N Savory’s Gluten-Free Nutty Banana (Banana & Nutella) Crepe

April 12, 2013

Tangy lemon brings out the best in Glutino’s Gluten-Free Lemon Wafers

Product: Glutino Gluten-Free Lemon Wafers – $5.49+

I have quite a few food memories that go all the way back to when I was a child. It’s helped shape me into the fearless vegetarian and gluten-free foodie that I am today. Honestly. I was raised with the mantra that you have to at least try something before you can say whether you like it or not. Forget that your best friend totally despises asparagus. I had to try it and make my own judgment call on it. I liked it. I was never afraid to try something…regardless of how it looked or smelled. That was the rule…and I obeyed it.

With that lead-in, I bring you to one of my guiltiest pleasures I indulged in as a child. Wafer cookies. Perhaps you remember them…those chocolate, vanilla, and strawberry flavored wafer cookies that came in a pack. The strawberry were always my favorite…followed by the chocolate. But my most favorite thing to do would be to separate the different layers of the cookies and then reconstruct them, so that each cookie had a bit of each flavor in it. My very own Neapolitan wafer cookie, if you will.

I mean, these weren’t gourmet cookies by any means…but as a child…they were fun. They might have tasted like artificially flavored cardboard…but you ate them…and your parents continued to by them. And you just never got tired of them. Yep…I remember those days…

Then a couple of years ago…the gluten-free diagnosis came. My eating habits changed, but I still like to indulge every now and again. And that’s okay. I love to treat myself to different products that sound intriguing.

Well, with my love of lemon, the day I spotted Glutino’s Gluten-Free Lemon Wafers on the shelf was the day I thought I died and went to heaven. Would they be like those wafer cookies of my childhood…just in my favorite flavor? Or would they surprise me and be better? There was only one way to find out, but unfortunately, it took me months to convince myself to actually purchase them. I live on a very strict budget, but I decided to treat myself one day. So, they finally left the shelf and made the journey to my pantry.

Lemon just seems to brighten up everything, which is why my palate loves it so much. I could add lemon to just about anything and be a happy girl. It’s refreshing.

But, that’s not to say I didn’t worry that these cookies would taste like liquid dish soap cardboard. It was a very real concern yesterday when I cracked open this box for my dessert.

They looked like and felt like those wafer cookies from my childhood…that’s for sure. Just minus the fake food dyes. These cookies are white with a light yellow filling…which would be that lemon I could go on and on about…

But I’ll spare you that. First…the nutritional value of these wafer cookies…

A serving size is three wafer cookies, which will set you back 160 calories and 7 grams of fat. I know…seems a bit high for little wafer cookies…I agree. These also supply 12 grams of sugar to your daily allowance. Keep in mind, however, that these are…cookies. So, they aren’t supposed to be naturally good for you.

These cookies are made from simple ingredients which include cane sugar, potato starch, palm oil, soy lecithin, citric acid, salt and lemon flavor.

So, how do they taste?

Like…wafer cookies, to be honest. But wafer cookies taken up a notch. I didn’t find these to taste like cardboard, for one thing. The lemon flavoring is awesome and very refreshing. I loved the creaminess of the filling between the layers of wafer. They have the right amount of tang, without being too much. They are light, being made up of wafer layers and a thin layer of cream. And…honestly…I prefer them over the ones from my childhood (which I can no longer eat anyway!). I love that no artificial colors are used and that the flavor comes from lemon. Awesome.

Glutino has always wowed me with their products and it’s good to know that something as risky as a wafer cookie still keeps them in my favor. No product that I have tried has had me turn up my nose. This is a great company that puts a lot of pride into their products, and you can tell. The Glutino Gluten-Free Lemon Wafers made me feel like a kid again. And I loved pulling them apart even now…and eating the creamy bit last.

Love lemon? You’ll love these!

April 11, 2013

Cofresh adds a bit of Indian heat to any dish with this spicy Tandoori Marinade

Product: Cofresh Tandoori Marinade – $2.50+

Oh, the things you find at Big Lots when you walk the aisles. It never ceases to amaze me what kind of gluten-free goodness lurks in their food aisles. Especially when you hit up some of the specialty aisles…where things comes from across the ocean.

That was what happened when I happened across Cofresh Tandoori Marinade. It was any other browsing session through Big Lots to kill off some time. And naturally, I find something that catches my eye.

Being that I love, love, love, love Indian food…I figured this gluten-free marinade (it’s even labeled!) would come in handy…at some point. You know. Like when I feel the need to make something and give it some Indian twist. So, I purchased this imported sauce and took it home with me. And then, as is normally the case, it sat in my pantry for a good long while.

Until today.

Because today I decided to flex my CSA Bin muscle. I have lots of produce left from last week and a new bin on its way tomorrow…so I wanted to use whatever I could this evening with dinner. Over the weekend, I also picked up some Twin Oaks Original Tofu at Whole Foods, so I figured…at least I could do some Tandoori Tofu. But how to step it up? And how to use some of that produce in my crisper drawer? Hmmm…

And then…it came to me. It’s what my roommate now calls Triple T!

What is Triple T, you might ask? Well, it’s Tandoori Tofu Tortilla Wrap. And I added some of the Bibb lettuce and baby spinach in my crisper drawer, as well as chopped up some shallots to add a bit of texture. All I needed to do was get that tandoori tofu working. And that was easy!!

This morning, I cut exactly 6 ounces of tofu (2 servings) from the block and then sliced it up into bite-sized cubes. I tossed them into a plastic baggy with about 4 tablespoons of Cofresh Tandoori Marinade. I gave the bag a shake, and then let it rest in the fridge all day while I was at work. When I returned home tonight, I simply heated up a nonstick pan on the stove, dumped my marinaded tofu into it, and cooked it through.

Then…I warmed one of Rudi’s Gluten-Free Spinach Tortillas up in the microwave, added a touch more of the marinade to it, then layered on the fresh Bibb lettuce and baby spinach. On top of that when my warmed tandoori tofu, then a sprinkling of raw shallot, for texture. And when it was done…the Triple T was what we were having for dinner. I took my roomie her plate then went to get mine.

First of all…this was one healthy and amazingly flavorful dinner. The Cofresh Tandoori Marinade is labeled as being at a medium heat, but it does have some kick to it. And, you all know I am a spice girl, so I was loving that gentle burn. It worked so well on the tofu as the tofu really absorbed that rich flavor of the marinade. So delicious. And with the added crunch of the shallot and the fresh greens underneath, this was a hearty, satisfying, and spicy meal that sort of fused Mexican with Indian. And it was a match made in heaven.

Cofresh Tandoori Marinade also wins as far as nutrition as well. A serving size is 2 tablespoons, of which only sets you back 20 calories. That’s amazing for a sauce. This sauce is also fat free, gluten-free, vegetarian, and also vegan. The sodium is a bit higher than I like, topping off at 520 mg, but it just means there is no need to season further. And, honestly, you don’t need to.

I absolutely loved this marinade. The tandoori flavor had the right amount of heat, kick, and spice to keep each bite interesting to my palate. And I loved how it worked with my fresh, local produce. Looking for a new way to spice up your meal, I highly recommend Cofresh Tandoori Marinade.

Tandoori Tofu Tortilla Wrap (made with Cofresh Tandoori Marinade)

April 11, 2013

Natural Nectar Gluten-Free Sun-Dried Tomato and Oregano Cracklebred a deliciously healthy snack option

Product: Natural Nectar Gluten-Free Sun-Dried Tomato and Oregano Cracklebred – $3.99+

I was in Minnesota when I stumbled upon a few Cracklebred boxes at Cub Foods. You see, I had traveled up to Minneapolis to visit my grandpa and also run in the Minneapolis Half Marathon. Well, I did really well in that race, and as a reward, my roommate told me to pick out some of the gluten-free foods that we had noticed while shopping for foods I could eat while staying with my grandpa and my aunt.

So, I went a little crazy, selecting a few items that had caught my eye and interested me.

One such product was Natural Nectar’s Gluten-Free Sun-Dried Tomato and Oregano Cracklebred. It just looked…interesting, if nothing else.

Well, I get a little overzealous at times with my gluten-free snacks and definitely overstocked my pantry. So this box has been sitting there since the race. The expiration date is in the next couple of months, so it was time to bust it out and give it its time to shine. And hopefully…it would shine.

Everything about this Cracklebred made me want to try it. For one thing, it’s nutritious. No…it really is.

One serving is 3 crackers, which, as you can tell, are a really decent size. Larger than a deck of playing cards. These three crackers will serve you up only 52 calories total. Each cracker is only 17 calories. No joke. These are fat free, cholesterol free, gluten-free, low in sodium (only 115 mg per serving), and low in sugar (only 1 gram per serving). Loving those nutritional facts? Yeah…I did too.

The Sun-Dried Tomato and Oregano Cracklebred is composed of seven ingredients: rice, corn, tomato puree, evaporated cane juice, sea salt, oregano, and soy lecithin. Recognize those? Yep…me too. Every. Single. One. Of. Them. Love that too.

But how do they taste? Well, that is the interesting part, my dear readers. I wasn’t sure what to make of these. They looked like little rectangles of fibery board when I pulled them out of the plastic they were wrapped in. But, the fact of the matter is, they have about the same texture as a rice cake. And, as I stated before, I grew up eating rice cakes and actually find them to be quite tasty. And this…is definitely tasty. These light crackers are flaky and smooth and just packed with flavor. On the first bite, you get that rice and corn combination, but then the tomato flavor sinks in…and your cracker just got savory. Oh, so delicious. And, of course, these are great on their own, but feel free to top them off however you like with your favorite spreads, cheeses or dips.

I’m hooked. And I am so happy to have found these in a few of my local natural food stores lately. So, now whenever I crave…I don’t have to place an order with my family in Minnesota. I just have to head to the store and pick up a box for myself.

Natural Nectar makes three varieties of their Gluten-Free Cracklebred…the aforementioned flavor of my choice, Sun-Dried Tomato and Oregano, but also original and multigrain. I definitely want to try them all.

For a nutritious cracker that has a light, crispy texture and a delicious flavor, definitely give the Cracklbred from Natural Nectar a try. I’m hooked. Even without a spread to top it off with.

April 10, 2013

Recipe: Gluten-Free Lemony Asparagus Pasta

My e-mail from Eating Well couldn’t have come around at a better time. Inside, a link that would take me to about 25 different recipes which utilized asparagus. And I was swimming in asparagus thanks to my CSA bin having back-to-back weeks with this vegetable. I love asparagus, so this isn’t an issue, but I haven’t used asparagus too much in my cooking, so sometimes I need a little inspriation.

I used to be a subscriber to Eating Well magazine. But life got a little busy, so I had to let some of my subscriptions go. And, sadly, this was one of them. But I still get a few special e-mails regardless, mostly with recipes. And, when I showed this one to my roommate, I informed her that we had every ingredient that was needed for the recipe in the fridge or pantry at home.

I knew what dinner was going to be. I made a couple of adjustments to fit my dietary needs.

But nothing could be simpler to make! Looking for a new way to enjoy pasta and work some asparagus into the menu? Give this recipe a shot.

Recipe: Gluten-Free Lemony Asparagus Pasta

Servings: 2
Time: Prep 15 minutes; Cook 20 minutes

Ingredients:

4 ounces pasta (the original recipe uses penne, but I had DeBoles Gluten-Free Rice Spaghetti Style Noodles on hand)
1/2 bunch asparagus, trimmed and cut into 3/4-inch pieces
3/4 cup whole milk (I used unsweetened almond milk)
2 teaspoons whole-grain mustard (I used Grey Poupon Dijon Mustard)
2 teaspoons all-purpose flour (I used Hodgson Mill Gluten-Free Multipurpose Flour)
1/8 teaspoon salt
1/4 teaspoon freshly ground pepper (I used cayenne pepper…for spice!)
1 teaspoon extra-virgin olive oil
2 tablespoons minced garlic
1 teaspoon minced fresh tarragon, or 1/4 teaspoon dried
1/4 teaspoon freshly grated lemon zest
1 teaspoon lemon juice
1/2 cup freshly grated Parmesan cheese, divided (vegan Parmesan can be substituted)

Directions:

Bring a large saucepan of water to a boil.

Cook gluten-free rice pasta for 4 minutes.

Add asparagus and continue cooking, stirring occasionally, until the pasta and asparagus are just tender, about 3 minutes more. Drain and return to the pot.

Meanwhile, whisk milk, mustard, flour, salt and pepper in a medium bowl.

Heat oil in a small saucepan over medium-high heat. Add garlic and cook, stirring constantly, until fragrant and lightly browned, 30 seconds to 1 minute. Whisk in the milk mixture. Bring to a simmer, stirring constantly, and cook until thickened, 1 to 2 minutes. Stir in tarragon, lemon zest and juice.

Stir the sauce into the cooked pasta and place over medium-high heat. Cook, stirring constantly, until the sauce is thick, creamy and coats the pasta.

Stir 1/4 cup Parmesan into the pasta until combined.

Serve the pasta topped with the remaining 1/4 cup Parmesan.

~*~*~

What I loved about this dish was the lemon tang in the sauce coupled with the slight heat I added by using Dijon mustard and cayenne pepper. The sauce is light, especially with my decision to keep this lactose-free by using almond milk instead of whole milk (which my stomach would have hated). The sauce still gets thickened and creamy and coats the pasta deliciously well.

The crisp asparagus coupled with the al dente pasta and the creamy sauce make a fantastic treat for the palate. My roommate and I both loved this dish and can’t wait to make it again…when we have more asparagus.

Give it a try. It’s super easy to prepare. The lemon really livens up and makes the dish! Don’t skip it. And if asparagus isn’t your thing…change it up and use a vegetable that you enjoy!