This review is being written while I sit down and eat a bowl of Tasty Bite’s Bengal Lentils. Yep. It doesn’t get much fresher than this for a review. Because everything I am tasting I can put down right here…right now.
Needless to say…I’m once again rather impressed by Tasty Bite and their prepackaged Indian meals of goodness. While there have been others that have come before this one that I have liked better…this one isn’t bad.
In fact, if there were one thing I would nitpick at…it would be the lentils. Despite heating them for the correct amount of time, they come across as undercooked and crunchy. Which, doesn’t really take away from the dish, but it certainly bears making note of here. Everything else was a flavor-packed home run.
The Bengal Lentils are whole lentils that have been cooked in a light gravy consisting of aromatic herbs and spices. These include garlic, salt, ginger, chilies, coriander, and turmeric. The sauce is a flavorful blend of the lentils, tomatoes, onions, chickpeas and a sunflower oil. The result…a delicious hit of Indian flavor in each bite.
I cooked mine up and served over some steamed jasmine rice. I tend to do that with the Tasty Bite meals as it makes them more filling and more of a meal. Especially since I am splitting the serving (each bag comes with two in it) with my roommate. Besides, I love rice with my Indian meals.
Tasty Bite offers a wide variety of these packaged meals that you heat up in the microwave for about 90 seconds. So easy. And very handy to have on busy evenings or nights where you just don’t want to spend a lot of time in the kitchen. I often keep a few of these in my pantry for just such occasions.
The Bengal Lentils have a nice, spicy bite to them without the heat being overpowering or too much. The flavors shine through with each bite. Again, I found the whole lentils to be a bit tough…but that is the only negative thing about this meal. The spices are right on par, blending together to make not only a perfect sauce, but the perfect flavors for an Indian meal. For something that is packaged, the nutrition information is rather good.
One serving is half of the package, and only sets you back 160 calories. With it comes a healthy helping of 7 grams of protein, 6 grams of fat, and only 480 mg of sodium, which is awesome for packaged food items. The Bengal Lentils are gluten-free, vegan, vegetarian, and kosher. And…yes…they are quite pleasing to the palate…despite the taste of the al dente lentils.
Tasty Bite yet again offers up a meal that is of restaurant-quality flavor. I wasn’t quite as blown away by the Bengal Lentils as some of the previous varieties I have tried, but still…ate every bite and savored the authentic Indian flavor that accompanied it. And for the price…that’s hard to beat.
Schär has most notably become one of my go-to companies for gluten-free products. Why? Because I have yet to really be disappointing by something that they have out on the market. When it comes to that gluten-free “wow” factor, Schär constantly delivers, whether it is their par-baked bread products or pasta or otherwise.
As I am working my way through my gluten-free snack stock in my pantry, this week brought me to the small package I had of Schär Gluten-Free Cheese Bites. Now…I can tell you right now, I loved these at first bite. I had actually sampled a few at a Gluten-Free Expo back in February and it was honestly love at first bite. First freakin’ bite.
But, that was awhile back and it had been a long time since my taste. But there wasn’t any of that trepidation when I loaded up a serving (30g) for work on Friday. I knew my afternoon snack would be enjoyed. I remembered that much.
But when snack time rolled around, I remembered exactly why these were stocked in my pantry. First of all, they were on sale one week. I just hadn’t gotten to them yet as I work (in expiration date order) through my snacks. Secondly…they are yummy! Beyond yummy, actually. They are a fantastic cheesy treat.
Forget Goldfish crackers (which are not gluten-free, so I have had to forget them anyway). These take the taste above and beyond what those smiling snack crackers ever did. Schär provides a gluten-free bite-size treat of cheese and powerful flavor. What’s not to like?
These are love in cheese cracker form. They actually remind me a lot of Ritz cheese crackers. Buttery, cheesy goodness that you just pop into your mouth. They have the right amount of saltiness to them to bring out the richness of the crackers. And I find that these would be amazing as croutons in a tomato soup, or sprinkled with some olive oil and ranch dressing mix. Yummy. They could be used as croutons in a salad as well. But my favorite way to eat them…straight out of the bag.
I let my co-worker, who is trying to learn more and taste gluten-free products to see how she likes them (most of them she doesn’t…but she is picky), try one and she loved them. Honestly. These are amazingly good. I applaud Schär for this nutritious and delicious snack. One serving is only 140 calories and 5 grams of fat. Not bad for a cheese cracker at all. And definitely not bad for an afternoon snack.
Schär…I hope you introduce more snack crackers like this one. These are to be raved about…for life. And I intend to savor every bite-size morsel from the remainder of the bag.
When I developed food allergies as an adult, I pretty much resigned myself to the fact that eating breakfast anywhere was going to mean a lot of egg dishes. And even then, I have to be careful about what goes into the egg dishes that I order while out. Interrogating the waitress over how things are prepared is not always something I want to do. But I have resigned myself to the fact that if I want to eat out safely…it’s something that has to be done.
Little did I know, until very recently, about a wonderful allergen-free bakery/café in Louisville, Kentucky…on Frankfort Road. And once I discovered it and tasted what they had to offer…I don’t want to go anywhere else.
You see, life can still be sweet, savory, and scrumptious thanks to the fantastic people at Annie May’s Sweet Café. Honestly. When someone like me can walk in and safely order a delicious waffle and a doughnut (seriously…why choose?) because I have a gluten intolerance…it makes me feel happy. Because I can’t do that anywhere else in this area. No one has really fallen into that niche yet…but Annie May’s stands here to fill that void. But…here’s the best part. My roommate was with me. She is neither a vegetarian nor does she have a gluten intolerance. She also got one of the waffles…and a doughnut as well. She can eat whatever she wants to at other breakfast/brunch/food establishments. Including regular waffles and regular doughnuts. So…she’s the real test. I eat like this because I have to…but that’s not the case with Cathy.
We placed our orders. Annie May’s offered three different varieties of waffles today. A regular allergen-free waffle served with your choice of maple syrup or agave syrup and your choice of butter or Earth Balance. Also a regular allergen-free waffle served with a blueberry compote. And finally a regular waffle with whipped cream and strawberries (gluten-free, but not vegan). Both Cathy and I were feeling the first option. So, I ordered a regular waffle with maple syrup and Earth Balance ($7.99), while Cathy opted for a regular waffle with maple syrup and butter ($7.99). Then, we had to get the delicious pumpkin doughnuts that are currently being baked up there. LOVE this time of year for pumpkin…everything. I previously had the cinnamon & sugar pumpkin doughnut, so this time I went with the allergen-free maple glazed pumpkin doughnut ($2.49). Cathy stuck with the one she had previously (because, let’s face it…chocolate = epic yumminess) and got the pumpkin doughnut with a chocolate ganache ($2.49).
We paid for our orders and went to have a seat at one of the tables inside the little café. It’s a quaint, very homey setting that just makes you feel comfortable. I could tell our waffles were done to order because it took some time to arrive at our table. But that was okay. Cathy and I sat there and just discussed a few things from my run (11 miles) and her trail hike this morning, to what we needed to get at the round of grocery stores we hit up while in Louisville. Before we knew it, our plates arrived with our breakfast goodies on them and we could hardly wait to dig in.
I spread my Earth Balance across one section of the waffle, then began to slice into it. This was waffle perfection. Not only was it a beautiful golden color, but it was crisp on the outside, with that perfect amount of softness on the inside. Not doughy softness, but waffle-softness. All you waffle fanatics know what I’m talking about. That bread-y delicious center that sops up all that syrupy goodness that you drizzle or dip it in. Yeah…waffle perfection. I was totally satisfied at first bite. The flavor was buttery good. It wasn’t dry. It wasn’t mushy. It was that right level of waffle crisp that I want…with every bite. Yes…even as I worked my way through it, it didn’t get mushy or soggy. The syrup was rich and sweet and the perfect complement to the waffle itself.
I already knew that Annie May’s made a killer pumpkin doughnut. I mean, I had one a couple weekends ago. But since then…I had been craving more. And thankfully they had some baked up and ready. The maple glazed pumpkin doughnut went perfect with my waffle. Honestly. Okay, so I was carb loading post-11 mile run. But…mmmmmmm…can you blame me? The doughnut was soft, rich, cake-y and light. It isn’t a heavy doughnut so you don’t feel guilty about eating it (not that I ever do when I get to indulge in gluten-free doughnuts!). Fresh baked are always better than the frozen ones I usually get to eat. And the evidence is clear with the first bite. Atop of today’s pumpkin doughnut was a sweet, amazing maple glaze. It reminded me of autumn on the first bite. Seriously. What better way to take a bite out of October and the new cooler weather than with an allergen-free pumpkin doughnut with a sweet maple glaze. It was love at first bite.
Nothing caps off an 11 mile run in the morning like a fantastic breakfast. Thanks to Annie May’s Sweet Café in Louisville, Kentucky…I can do that without having to question what is going into my food. Peace of mind makes me want to continue to frequent there whenever possible. In fact, I stated today that whenever we’re in town, Saturday breakfast needed to be at Annie May’s. Why not? I love supporting local businesses…and a local business that fits into my dietary restrictions is even more amazing.
But…take it from someone like Cathy, who doesn’t need to eat allergen/gluten-free…who devoured her doughnut and her waffle with sweet abandon. She raved about the taste, the texture, the flavors…and that chocolate ganache, which she loves to say is “to die for.” And…trust me…it is really that good.
We both walked out of there completely satisfied and happily full. And every bite of it was savored, enjoyed, and devoured with gusto. Even if you aren’t vegan or someone with food allergies…trust me…you’ll still love the food and sweet treats that Annie May’s has to offer. So, head over to Frankfort Avenue and take a bite of one of their allergen-free, gluten-free, and/or vegan offerings. Everything there is gluten-free…but you wouldn’t even know it. Don’t take my word for it though…go on and show your support for a local business and try something new or out of the norm. You’ll be hooked.
I guarantee it.
Annie May’s Sweet Café’s Allergen-Free Original Waffle with Maple Syrup and Earth Balance with a Allergen-Free Maple Glazed Pumpkin Doughnut
Sometimes when I don’t get a CSA bin…I go a little produce happy at the grocery store. This is a dangerous thing because I nearly always run out of week to actually make things with the stuff I buy before my CSA bin arrives on Friday. So, as this week went on…I was attempting to make sure I was using the items that I purchased in lieu of having to cancel my bin last week while I was out of town.
One of the items that I purchased at my new favorite grocery store (Earth Fare…if you have one, don’t walk…run there! Or drive. Your choice…) was potatoes. Two kinds. Your standard russet potatoes, which I baked up last night with a little olive oil, salt, butter and some (vegan) cheese melted over them. And sweet potatoes…because I love sweet potatoes. They are rich in Vitamin A, Vitamin C, Potassium, and Iron. Plus, for the runner in me…a great source of nutritious, unprocessed carbohydrates.
So my quandary last night was just how I wanted to top these off. With sweet potatoes…you can get rather creative if you want. So, after glancing through the refrigerator…I settled on the recipe that follows.
Recipe: Sicilian Sweet Potatoes with Caramelized Onions
shredded mozzarella cheese (I used Mozzarella Flavor Rice Shreds)
Directions:
Preheat oven to 400 degrees F.
Rinse the sweet potatoes and pat each of them dry. Prick them numerous times with a fork.
In a small dish, mix together a blend of garlic salt, garlic powder, paprika and dill weed. Brush the sweet potatoes with a light coating of olive oil. Then sprinkle the seasoning mixture over them, turning to season each one entirely. Add a little dried rosemary over each of the sweet potatoes. Place on a baking sheet and then bake in the oven for 45 – 60 minutes.
While the potatoes are baking, cut up 1/4 of a red onion into half-rounds.
Heat a pan over medium heat and add olive oil. Once the oil is heated, add the red onion to the pan stir until the onions are coated in olive oil. Keep heating over low-medium heat, stirring occasionally. After about 10 minutes, add a sprinkle of salt. Continue to cook over the lower heat until the onions are soft and anywhere from honey-colored to deep brown, depending on how caramelized you want them to be. Add a splash of the white wine and allow the onions to absorb it completely.
Remove the sweet potatoes from the oven and turn the broiler on. Cut a slit into the sweet potatoes and open them up. Spoon in the caramelized onion, then top each one with a generous serving of marinara. Sprinkle mozzarella cheese over the top and then put in under the broiler for about 1 minute, or until the cheese has nicely melted.
Serve…and enjoy!
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I know that marinara coated sweet potatoes sound a little bizarre, but trust me…these were amazing. The sweetness of the potato mingled so well with the sweet flavor of the caramelized onion. The rich tomato flavor of the marinara was the perfect topper. And the melted cheese on top just finished it off. It was like…sweet potato gnocchi without going through the trouble of making gnocchi from scratch. The potato cooked to a soft, sweet perfection…and it was topped off with a whole lot of vegetable goodness. And the seasoning on the skin was perfection on the tongue.
I’m totally making this again! I love it when a food experiment goes right.
I love the fall. Not only does cooler weather get ushered in, but so do some of my favorite things to eat. Pumpkin is one. Apples are the other. And I especially love this time of year for the apple cider. I love to drink it…and even more…I love to cook and bake with it.
This morning, after a 5 mile run, I decided to get a little creative with some of the ingredients laying around my pantry and fridge. After all, I have a new CSA bin arriving tomorrow with new produce for me to enjoy, so why not get a little creative?
The base of this recipe is Bob’s Red Mill Gluten-Free Mighty Tasty Hot Cereal, which instead of cooking in water with salt, I cooked in apple cider with cinnamon. Then I caramelized two Gala apples to top it all off with. The result…a mighty tasty hot cereal for this cool morning. I happened to have some cream cheese icing left over. This is a totally optional addition. A drizzle of maple syrup or honey would work just as well. Without further adieu…the recipe is below.
Recipe: Apple Cider Spiked Hot Cereal with Caramelized Apples, Pecans, and Cream Cheese Icing
Apple Cider Spiked Hot Cereal with Caramelized Apples, Pecans, and Cream Cheese Icing
1/2 cup hot cereal mix (I used Bob’s Red Mill Gluten-Free Mighty Tasty Hot Cereal)
2 tbsp butter
2 Gala apples, peeled and sliced
1 tbsp brown sugar
1/2 tsp ground cinnamon
dash of ground nutmeg
1 oz chopped pecans (optional)
maple syrup (optional)
cream cheese icing (optional)
Directions:
Heat a nonstick pan on medium-high heat. Add butter and allow it melt down, swirling it around the surface of the pan in circular motions to spread the butter and prevent it from burning.
Meanwhile, pour the apple cider into a pot and add the cinnamon. Bring to a boil. Turn the heat down to very low and pour in the hot cereal. Stir until mixed. Cover and allow to cook for 10 minutes, stirring occasionally.
Peel and cube the apples. Drop the apples into the butter.
With a wooden spoon, stir them around until they are completely coated with butter. Continue to stir until the the butter in the pan is no longer bubbling. Add 1 tablespoon of brown sugar and 1 teaspoon of cinnamon and continue to stir. Add a dash of ground nutmeg as you stir. Then, cook the apples for approximately 10 minutes, or until the fruit begins to soften and brown slightly.
Remove the pan from the heat. Using your wooden spoon, remove the apples from the pan and place them into a bowl.
Pour the cooked hot cereal into two bowls. Add the caramelized apples to the top of the cereal. Sprinkle with a few chopped pecans. Then add any syrup, honey, or cream cheese icing to the cereal.
Dig in!
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This hot cereal tastes like fall. It is sweet and savory all at the same time. Not to mention…healthy and filling. I loved how amazingly soft the apples turned out. It was my first attempt at ever caramelizing apples, so the result was perfection. This would make a great breakfast on a cold winter’s morning as well. If you love the flavors of fall…give this one a try. I promise…you won’t be disappointed.
It was my blog on Sinfully Gluten Free’s Asiago Rosemary Bread that made me hit the 500 mark on my blog. And my…how things have changed since I first started keeping this little documentation of places I eat, recipes I make, recipes I’ve tried, and products that I’ve either enjoyed…or not.
This blog began in February 2011…back when I was just a vegetarian. My early blogs relate to that mostly and were mainly restaurants I visited (in town and out of town) and an occasional blog on a recipe.
But then…the hatchet came down. Doctor’s orders…I was to go gluten-free.
And so, my little vegetarian blog took on a whole new aspect. One that now focused on being a gluten-free vegetarian. The name I gave myself “veggiefoodlover” didn’t always seem to fit now…but it was what I started out with and how people came to know my blog. So…I keep it…for now. It’s so fascinating to see how this blog morphed into what it is today.
Even better…I’ve loved becoming a voice in the gluten-free community. Since going gluten-free, my blog has taken on a whole new dimension and my diet and life have totally changed. I have been called an inspiration to the gluten-free community. I have been able to experiment with a variety of products and taste things I never would have even thought of trying before. I’ve been introduced to a lot of fantastic and not-so-fantastic foods, products, and companies. I have a lot of favorites, many of which I turn to in a pinch.
What I have found through this blog is a voice for a condition that a lot of people still don’t understand. This isn’t me going on a fad diet. This is me doing what I needed to do to properly nourish my body and make myself feel better. Going gluten-free has taught me a lot…as a cook and as a consumer. And it’s a trend I hope to only continue to document and, perhaps, help others who are new to gluten-free and need a little guidance. This wasn’t the blog I started or ever intended to keep…but this is what my blog has morphed into.
And the honest truth is…I wouldn’t change it for anything.
I am proud to be a gluten-free vegetarian blogger. And I hope that I have many, many more blogs in my future. For my loyal readers and any new readers who may have just found me…thank you!
And…on that note…I also want to mention that I’m going to be going through my blog and better categorizing things for the future…to make searching so much easier. So…stay tuned for some upcoming changes.
Product: Pamela’s Products Chunky Chocolate Chip Cookies – $4.39+
Gluten-free cookie makers…make note. If you are going to make a cookie that everyone, not just the gluten-intolerant and Celiacs among us want to eat…you need to make something that is full of flavor, delicious, and doesn’t taste like a box. While gluten-free goodies have come a long way since…before I even had to eat gluten-free…I used to try gluten-free items from Whole Foods every now and again and…yuck. Now that I have to eat this way, I am so thankful for companies like Pamela’s Products.
Pamela’s Products has wowed me once again. I don’t know what the secret to making everything so amazing and delicious, but I can promise you, even those who are not following a gluten-free diet would be astounded by the flavor and texture of the cookies. These are definitely not the first cookies I have reviewed from Pamela’s Products (I have previously done the Peanut Butter Cookies and the Dark Chocolate Chocolate Chunk Cookies…as well as the Simplebites Extreme Chocolate Minis…and I have eaten (but didn’t blog about since I was on vacation and forgot to take pictures) the Shortbread Swirl Cookies). What this proves is that once again, something as simple as a cookie can make a big impression.
Tonight’s dessert was Pamela’s Products Chunky Chocolate Chip Cookies. These won me over at chunky and chocolate. I was so thrilled to open up the box tonight and pull out one for myself and one for my roommate. Dessert as easy as opening a box…yeah…that’s nice to have every now and again.
One bite was all it took. These cookies are super soft. For being processed and boxed…I was thinking they would have the texture of a shortbread…but I was wrong. When I say soft, I mean soft. That’s how I like my cookies because they remind me of being fresh out of the oven. The cookies themselves are not overly sweet. The flavor isn’t rich and buttery, but the crumbly texture almost gives that illusion. Actually, while looking at the ingredients, the surprise addition has to be the grape juice. I never would have pegged that. But I love how natural sweeteners are used. While the cookie itself is all good, the star of these baked treats is certainly the chocolate chips. Huge chunks are scattered throughout the cookies so that each bite is a chocolate burst of flavor. So delicious. For the chocoholic in us all…this is the best part of these soft, chewy cookies. They remind me of what Chips Ahoy soft-baked cookies were like…except much better (in regards to flavor and nutrition…for a cookie).
Pamela’s Products Chunky Chocolate Chip Cookies are Dairy-Free, Wheat-Free, and Gluten-Free. The serving size is one cookie (they are about 1.5 inches round), which sets you back 120 calories and 6 grams of fat. These contain no high fructose corn syrup (Chips Ahoy do) and no artificial colors or flavors. Less sugar too!
So, if you are like me and enjoy a delicious, soft, yummy cookie (like I said in previous posts…I am a Cookie Monster!)…look for Pamela’s Products. These products have never let me down and I don’t foresee that happening any time soon. And I have quite a stash going in my pantry for upcoming reviews. But so far…Pamela’s Products is the name I trust when it comes to cookies, baking, and more.
It’s my own little gluten-free love affair…with one of the best providers of gluten-free foods on the market.
It was just a couple weeks ago that I first set foot in one of my new favorite spots near Dayton, Ohio. The place – Sinfully Gluten Free in Centerville, Ohio. That’s right. A dedicated gluten-free bakery/restaurant that offers up not just delicious baked goods, but a small dining menu as well. No need to worry about cross-contamination here. Peace of mind when you sit down to eat at a restaurant is a beautiful thing, my friends.
A beautiful thing is also finding yourself in Dayton a couple weeks later and already knowing where you want to go eat. Sure…there is a plethora of restaurants in the Dayton area…but I’m truly addicted to Sinfully Gluten Free. And after getting a bite of my friend Jenn’s pizza the last time we were there, I was craving one of their pizzas like mad. Cathy and I split one of their 8 inch pizzas (with cheese, onion, and mushroom on it) and got an order of their Cheese Bread as well. Oh…and we did get another lemon bar to split for dessert…which I took a picture of this time.
But I don’t go into Sinfully Gluten Free just for the menu. Although…that is reason enough to bring me back whenever I am in Dayton. I also go there to stock up on amazing gluten-free baked items. Honestly. After trying everything I bought on my first visit and loving every amazing gluten-free bite…I was ready for more.
And more is what I got. While food was being prepared…I went and did some gluten-free goodie shopping. One of the items that I chose to give a try was their in-house baked Asiago Rosemary Bread. How amazing does that sound. I originally was going to go in for the sandwich bread (which is what I had on my Pizza Sandwich the last time I ate there), but when I asked how much the bread was and they asked what kind and the first one they mentioned had the words Asiago and Rosemary in it…I was sold. I didn’t even wait for them to continue. I just said, “I’ll take a loaf of that.” I gathered up the other goods, of which are some that I tried before, and some new ones you’ll see in future blogs, paid, and went to await the arrival of my pizza.
Fast forward to my return home from Ohio, and my freezer now full of gluten-free goodies just beckoning to me every time I open the door. I hadn’t expected to break into the goodness this soon, but after a rough day at the office, and my roomie’s hair appointment being postponed until much later in the day, I had a limited amount of time to prepare something to eat before rushing off to the haircut. So…once I walked through the door of the apartment, I began to heat up my electric skillet, pulled out four slices of Sinfully Gluten Free Asiago Rosemary Bread, grabbed the last of the Teese Vegan Mozzarella, my Mozzarella Flavored Rice Shreds (and real mozzarella for the roomie), and my homemade marinara and began to make my own gourmet grilled cheese…or version of a pizza sandwich, as it were.
Two slices of Sinfully Gluten Free Asiago Rosemary Bread
With the skillet heating, I had to thaw the bread, which I did via the microwave. As it was thawing, I began to smell the rosemary and hit of Asiago cheese. It really made the kitchen smell amazing. My mouth was literally watering at the very aroma of the bread, so I was already anticipating that first bite.
I smeared each slice with a hit of my homemade marinara, then put two slices of the Teese Mozzarella on one slice. I topped it off with the shredded mozzarella, then the other slice of bread. A spray of olive oil on the bread and onto the skillet it went to toast up. And the mouthwatering aroma only became more prominent with that. I flipped each sandwich over, carefully, toasting the other side. Then, to make sure I got a good melt on the cheese, I threw some water in, threw a lid on the skillet and let it steam.
The sandwiches were plated, sliced, and ready to consume.
Cathy didn’t even wait for me to grab my sandwich before she began devouring hers. I could tell she really liked it just by how quickly it was disappearing. When I settled in with mine…I eagerly took my first bite.
WOW. Flavor-city! For real. You get that nice hit of rosemary and the saltiness of the Asiago cheese. The bread crusted up beautifully on the skillet, but remained that perfect texture and level of soft for each bite. I found that it paired beautifully with the marinara and mozzarella. The bread is truly one of the best things I have eaten since going gluten-free. I have found gluten-free bread that has been good, but this was life-changing. I couldn’t stop raving about the flavor throughout it. The bitter, but fragrant, hit of rosemary paired beautifully with the cheese baked in with it. The pairing was sheer culinary genius. Doing it in a bread makes it a versatile treat that can be served up as a side, or used, as I did, in a savory, gourmet-ish sandwich.
I was in sandwich heaven, to be honest. No gluten-free bread has ever made me want to write sonnets about its flavor. I can’t wait to come up with another creative means of using it in my cooking. Perhaps in a stuffing. The possibilities are not just endless…but delicious.
Sinfully Gluten Free…you are a heavenly treat. I hope your business thrives and you continue to bring gluten-free goodness to the community where you are, the visitors (like me) who happen by, and to those who order products from afar.
And for those of you reading this…yes…according to their Web site…Sinfully Gluten Free does ship their products. Just understand that if you want the freshest product possible, shipping is quite expensive. But if it’s for something as amazing as this bread…I think it’s totally worth it.
Homemade Marinara, Teese Mozzarella, and Mozzarella Flavor Rice Shreds sandwiched between two slices of Sinfully Gluten Free Asiago Rosemary Bread
Crunchmaster Gluten-Free Original Multi-Seed Crackers
Product: Crunchmaster Gluten-Free Original Multi-Seed Crackers – $3.79+
Honesty is the best policy.
So, this isn’t the first time I have eaten the Original variety of Crunchmaster’s Multi-Seed Crackers. They are the crackers that are tucked inside my GoPicnic Hummus Meals and were the gluten-free crackers that my boss spotted at Sam’s Club…saw the gluten-free label and thought of me. And then bought me a bulk box of them. Which, I happily devoured, mind you. I mean…I gave him a hug when he gave me the entire box because he saw gluten-free and wanted me to be able to have snacks at the office when they bring stuff in, since normally I can’t as they are donuts, muffins, cakes, etc. that all have lots of gluten in them.
However…this was the first actual bag of these crackers that I bought myself…and that is why they are only now being reviewed.
So first…the nitty-gritty.
The Original flavor of Crunchmaster Multi-Seed Crackers has and will always be one of my favorite gluten-free crackers out there. These very versatile crackers are packed with a variety of flavorful toasted seeds, of which include sesame, quinoa, flax and amaranth. Then, these are lightly seasoned with a wheat free tamari soy sauce. They are all natural and made from 100% whole grain. In addition, they are cholesterol free, gluten-free, sugar free, and also vegan and dairy free. These snack crackers only set you back 140 calories for 15 of the crackers…which are by no means small. In fact, they are the size of a saltine, just shaped in a octagon.
But what about flavor? Well, they are one of my favorites for a reason, yes? Packed with flavor and not loaded with salt, these crackers are a delicious treat for any time of the day. They are amazing on their own, but I have enjoyed them with a schmear of peanut butter, or hummus, or even some non-dairy cheese. They can be topped off in a variety of ways…or just eaten plain and on their own. That’s where the magic is. And trust me when I say they are delicious. They pack a flavorful crunch that keeps you satisfied.
Yeah…I devour these whenever I have them on hand.
So good. So…I think when you see these at your grocery store…take a chance…try them out. And I promise, you will not be disappointed. Crunchmaster wins again!
Ah…I love fall. Want to know why? Aside from sweaters, hot cider, hot chocolate, and beautiful colors throughout the landscape, autumn ushers in the official start of soup season. What makes soup season even more exciting and interesting this year is the fact that I now get a bin of fresh, organic, and local produce from my CSA…giving me a lot of creative license when it comes to cooking up some sort of soup.
Recently, thanks to Pinterest, I found a recipe that really caught my attention. Even more so because, save for the parsley, some spicy peppers and the avocado, I had everything else from my CSA bin. It was as if I were being told to make it. The original recipe turned up on a page called Naturally Ella, but, as I most often do, I changed the recipe slightly as far as how much of something got added and so forth. The soup yields 4 delicious servings and it is very low in calories for being so creamy. In fact, only one serving will set you back 231 calories. And that’s with the avocado as garnish (it’s a healthy belly-flattening fat!).
So, below is my modified recipe. This is gluten-free, low calorie, and completely vegan as well.
Dice onion and peppers, add to pot. Cook until onion is translucent, 4-5 minutes
Remove corn from cob and add to cooked peppers/onion mixture. Continue to cook for 2-3 more minutes.
Stir in 2 cups veggie broth and salt, bring to a boil and reduce to a simmer. Let cook for 15-20 minutes.
Remove from heat and using either an immersion blender or regular blender, puree soup.
Return to heat and stir in cilantro, heavy cream, and more veggie broth if needed. Heat for 1-2 more minutes over medium low. Taste and add more salt if needed.
To serve, slice avocados and add to top of soup.
~*~*~
This soup was a delicious blend of sweet and spicy with the fresh combination of sweet corn and the spicy peppers. The spice didn’t overwhelm the rest of the meal. It was just the right level of heat. Even my roomie, who is a spice-wimp loved the level of heat in this soup. If you do not like heat, remove seeds from jalapeños and serranos as much as possible. I did this just because I knew my roommate would be eating it as well as me. But if you love a hit of spice in your soup, leave the serrano and jalapeño seeds in!
In the end, you are left with a creamy, delicious soup that is not just filling…but healthy too.
It’s soup season, friends. Let’s get that soup on!
The Celiathlete 