Review – Page 68 – The Celiathlete

December 10, 2012

Another Lärabar treat with Apple Pie flavored bar

Product: Lärabar Apple Pie – $1.99+

It seems apple pie is everywhere these days. I guess it just comes with the time of year. Apples are always in season, but so many people associate them with the fall/winter. It is, after all, the height of apple cider time. And I do love apple cider. Heck, I just love apples. One of my favorite desserts is apple crisp, after all.

That being said, yesterday was another race morning. Nothing big. No reason to cream an entire protein bar down my throat before the run. Thankfully, I have a bunch of Lärabar mini bars still in my run-snack drawer. And the next one up just happened to be…Apple Pie.

I packed this away in my bag to take with me to eat an hour before the short 4K run. After all, the race wasn’t long…but I knew the cereal I ate when I woke up wouldn’t last through to the 9:00 a.m. start time. I always come prepared with a bar on race days now. There is nothing worse than standing at that starting line and hearing your stomach rumble. Or worse…being halfway through and realizing your cereal has burned off and now…you’re running on fumes. Best to just properly fuel.

So, the Lärabar Apple Pie Mini Bar accompanied on my drive over the river to Louisville, Kentucky and the park that was hosting the run. I actually pulled into the park exactly an hour before the race started. So it was perfect timing. Out came the Lärabar. I unwrapped it and took a small bite.

Okay…it actually does taste like apple pie. I can safely say that because my dessert last week was gluten-free apple pie. Honestly…this was just like having a slice. Really good. Although, even though it tastes like apple pie…it isn’t one of my favorite ones. Maybe it is the underlying hint of cinnamon that just kept creeping into my palate. But, while it was good, some of the others have been far better. But, it can be hit or miss with protein bars. That’s not to say this one wasn’t good. I would eat it again if it were offered to me. I wouldn’t turn my nose up at it. It’s just really not up to par with the other ones that have come before it. (Cashew Cookie is still my absolute favorite!)

So, a little information about this little protein bar. The Lärabar Apple Pie Mini Bar is comprised of of six ingredients. That’s it. These are dates, almonds, unsweetened apples, walnuts, raisins, and cinnamon. I knew there was cinnamon in there. All together, you sort of get this illusion that you are biting into a slice of apple pie…crust and all. The apples really shine. And the cinnamon gives it that warm flavor to it, though I found it a bit overpowering at times. As for the nuts and the raisins and dates…it just lends to that illusion of crust and filling. The texture was soft and yes…this one was delicious, despite not being one of my favorites.

The mini bar offers you 90 calories and 5 grams of fat. It only has 2 grams of protein to it. Not much on that protein, now that I look at it. The full-size bar, however is a bit more. It would set you back 190 calories and 10 grams of fat. With it, you would get 4 grams of protein. But…it is definitely filling and the fiber count (3 grams in the mini; 5 grams in the full-size) is the reason for that.

Again, this was a really good bar, it just wasn’t as amazing as some of the other ones I have eaten. That being said, if you love apple pie…then you will truly love taking a bite into this bar.

December 8, 2012

BiAglut Maccheroncini best packaged gluten-free pasta around

BiAglut Maccheroncini (Gluten-Free Elbow Pasta)

Product: BiAglut Maccheroncini (Elbows) – $5.45+

I’m declaring it now. Right there in my subject line for this post. After all years of searching for the best pre-packaged gluten-free pasta, I think I may have finally found the crème de la crème. I didn’t think many things can live up to the standard that RP’s fresh gluten-free pasta set…and then I find it…just waiting to be discovered in my pantry.

Fresh pasta is always best, but it’s not always the most practical.

When it isn’t practical, BiAglut should be. Trust me, I have tried mostly every gluten-free pasta out there. Rice noodles, corn noodles, tofu noodles, quinoa noodles…I’ve had them all. Some do better than others. Some brands I prefer over others. Some are just easier and more cost efficient in the end. That being said, I think I would pay a pretty penny to have more noodles from BiAglut.

BiAglut is an Italian brand of gluten-free products that have been produced in Italy for more than 45 years by the Italian affiliate of H. J. Heinz Company. The company’s main focus is on individuals with Celiac disease, gluten intolerance, or those who follow a gluten-free diet. By keeping to this focus group, the brand offers a variety of gluten-free products to the market, including pasta, breads, bread substitutes, flours, cookies, crackers, snacks, and desserts.

But the main item that BiAglut is known for is…their pasta.

I was at a gluten-free expo awhile back and BiAglut was one of the companies there. It was a very small expo with very few vendors. But the people who were at the BiAglut table had me try some of their pasta and I loved it. Great texture. Great flavor. It was cold…but…well…you can’t have everything. After a little discussion, my roommate and I decided to go ahead and buy a bag of their noodles. They had very few options left (yes…it was going fast), so I snagged the very last bag of BiAglut Maccheroncini (elbows).

And then…it joined the plethora of other noodles in my pantry. And it sat…as I worked my way through the rest of them.

But, then we had another dreaded office potluck. I say that because, with the exception of one or two other people in the office, nothing brought in is something I can eat. Granted, being a gluten-free vegetarian does limit my diet, but it is nice when someone puts for the effort to make something that I can also eat so I’m not stuck with just two things on my plate (the two items I bring, mind you).

With that in mind, I signed up to bring two dishes…some crock pot caramelized apples and a vegan pumpkin macaroni and cheese.

I checked my pantry list and the next pasta noodle to have it’s day in the spotlight was the BiAglut Maccheroncini. I was kind of sad to be using this pasta on my office because I knew full well that since I was the person bringing it in…hardly anyone would touch it. It’s…weird. It’s…*GASP*…GLUTEN-FREE! I swear to God, no one in that office quite understands what that means and just won’t even try the food I bring in…which is why I hate to bring things in. I can cook for myself at home and it will save me money, time, and food that won’t go to waste because only 2-5 people are eating it.

BiAglut Maccheroncini (cooked and drained)

That being said, I sucked it up and went ahead and made the items I signed up for. Early that morning, I stood in the kitchen boiling a pot of water to pour the BiAglut Maccheroncini in and allow it to cook most of the way. It only took about 6 minutes to get to where I needed them to be. I mean…it was fast. Most gluten-free pasta noodles have to be boiled for around 12-16 minutes, if not longer, to get that perfect consistency. Not these. They were done so fast I had time to spare.

After I drained the noodles, I put them back into the big pot and poured my vegan pumpkin cheese sauce over the top of it. With a spatula, I stirred it all together, delighted in the fact that the noodles were holding together. They weren’t turning to mush. They weren’t falling apart in the sauce or with the movement of the spatula. I was already impressed. Then, the mixture was poured into the baking pan and into the oven it went for about 45 minutes.

When it emerged…the noodles were still perfect. They already survived boiling and baking. I was very surprised. I’m just not used to my gluten-free pastas being so sturdy. Well, before I could serve this to myself and the brave few who just might have a little taste at the office, I had to make sure it was good. I plucked a noodle from the casserole dish and…oh yeah…it was good. The noodle was a perfect al dente. Perfect. It cooked up beautifully in the sauce and didn’t fall apart in the baking process.

The true test was going to be lunch. So, about 10 minutes before lunch was to be served, I got to the kitchen and pulled my mac and cheese out of the fridge. I brought a splash of almond milk to add to the pasta for when I reheated it, and poured it over the top. Then, into the microwave it went. As I reheated it a few minutes at a time, I would stir it around to make sure it heated evenly. And the noodles held together. They didn’t crumble as I stirred them. They didn’t shred. They held. And I was so elated.

The moment of truth came – the office luncheon began. My roommate, myself, and the office vegan I knew would be eating the macaroni and cheese. Others seemed a bit hesitant. Some took just a smidge. Most didn’t even give it another look because…I made it…therefore it’s gluten-free and must be disgusting. Ignorant fools!

As I sat down to dig in…I was hoping I’d be as impressed with the BiAglut Maccheroncini as I had been this entire time leading up to the first actual bite. One bite and it was all the confirmation I needed. Through boiling, baking, and nuking, the BiAglut Maccheroncini not only held its shape, but it still tasted great. It didn’t mush up or disintegrate under pressure. It is pure, honest, gluten-free pasta perfection.

BiAglut Maccheroncini is made from cornstarch, potato flour, lupin flour and lupin proteins. No eggs. No dairy. And what comes of this is the best packaged pasta I have had to date. Gluten-free pasta is so tricky, but BiAglut held up to everything I could put it through and still tasted great in the end. And, on a personal note, it worked very well in my vegan and gluten-free pumpkin mac and cheese. Tasted great.

Best texture. Best quality. Best all-around when it comes to dry pasta. BiAglut is amazing. Now I wish I had purchased more of their products at the time. Guess I’m going to have to get online and place an order.

If you can find BiAglut…I encourage you to try it. It is heads and tails above the competition. It’s happiness in pasta form.

Gluten-Free Vegan Pumpkin Mac & Cheese made with BiAglut Maccheroncini

December 8, 2012

A vegan Creamy Vanilla ice cream that is So Delicious

So Delicious Dairy Free Creamy Vanilla Soy Milk Ice Cream

Product: So Delicious Dairy Free Soy Milk Creamy Vanilla Ice Cream – $6.49+

When you name your company So Delicious, you are definitely setting a high standard for not only your branding, but also the products that you put out. So far, I have yet to have a flop with the So Delicious items that I have tried. I know…most of said products have been in a non-dairy ice cream form.

That trend continues here…

My local grocery store had a great sale going on for the So Delicious quarts of ice cream awhile back. After sending my roommate out for an item I needed for something I was cooking, she returned with a huge surprise for me. Three quarts of So Delicious non-dairy ice creams to try. And since then, I have dug into the Chocolate Velvet and the Neapolitan flavors and fallen in love with each of them.

All that remained in my freezer was the Creamy Vanilla one. I really wanted to dress this ice cream up. I mean, we all love vanilla ice cream…but it is so versatile. I was thinking of melting chocolate over it…or getting some chocolate syrup from the store…or topping it with fruit and nuts…or sandwiching it between two gluten-free cookies. The possibilities were endless. I mean, vanilla ice cream is like being handed a blank piece of paper and a pencil. You can get as creative with it as you want.

Little did I know that in the end…I’d basically be enjoying it as it was made. Undressed. But…perfectly matched.

So Delicious Creamy Vanilla is a soy milk based ice cream that is vegan, kosher, and gluten-free. It is also non-GMO certified. YAY! That being said, this ice cream had been hanging in my freezer since the summer…so there was no way of telling what state I might find it in when I cracked it open last night. I almost expected freezer burn and ice crystals.

But…I was wrong. When I pulled the lid off the quart, a beautiful white surface looked back at me. Perfect vanilla. And it smelled of vanilla too. So amazing.

When I said perfectly paired just above I wasn’t kidding. You see, I have been watching Hotel Hell (Gordon Ramsay’s new show) and one of the hotels he went to help turn around was one that invented Apple Pie À La Mode. No joke. And I just happened to have a gluten-free apple pie in my freezer as well. Hmmm…what to do…

LIGHT BULB!

So, last night after hurrying through dinner in an attempt to make it out to a concert (The Dave Matthews Band was in town) on time, my roommate and I actually allowed ourselves a moment for a palate cleansing dessert. Never miss dessert. It is very important. I had thawed out the pie earlier that day so all I needed to do was toss it in the microwave (Gordon Ramsay would FLIP OUT!). While a tiny slice of pie was heating, I opened up the So Delicious Creamy Vanilla ice cream and got out a spoon.

Apple pie à la mode is a slice of apple pie topped with vanilla ice cream. The warm pie melts the ice cream that is layered on top and what emerges is this amazing dessert that is both hot and cold and melty and yummy and…*DROOL*. Ahem. Sorry. Bit of a food nerd here. At least I’m a foodie who loves to eat (within my dietary restrictions that is!).

So, when the microwave tolled it’s completion of the heating process, I removed the plate with the slice of pie resting on it and eased my spoon into the ice cream.

Smooth. I expected something rock-hard, or flaky (some non-dairy ice creams can be crystallized and a bit hard to get a good, creamy scoop out of). But So Delicious really delivered here. The ice cream folded up in the spoon to create a perfect scoop. I set it alongside the pie (trust me, for calorie purposes, the serving size was halved and setting any ice cream on top of this itty-bitty slice was not an option). I repeated it with the other half of the slice and served one to my roommate and myself.

Oh. My. Foodie. God.

First of all, having a delicious gluten-free pie is one thing. But the ice cream. Oh, the ice cream just totally made this dessert. I loved how it mixed perfectly with the buttery, flaky goodness of the pie crust, and the hot apples in the center just aided in creating this hot/cold, flaky/melty mess of a dessert. And it was everything I dreamed it would be.

The So Delicious Creamy Vanilla won’t slap you in the face with its vanilla flavor. It is very subtle. That being said it is also very delicious. Trust me. I was highly impressed. I loved how it had just the right hit of vanilla flavor so that it wasn’t underwhelming or overwhelming. It was just perfect. I would buy this again in a heartbeat…and eat it straight. I might even still turn it into a sundae, or just put it in a gluten-free ice cream cone (I still have some of those in my pantry!).

Being lactose intolerant and gluten free doesn’t have to mean ice cream is off limits. It just means you find an ice cream that suits you. Preferably one that is So Delicious.

A scoop of So Delicious Dairy Free Creamy Vanilla Soy Milk Ice Cream over a small slice of Katz Gluten Free Apple Pie

December 8, 2012

A little slice of heaven in Katz Gluten-Free Apple Pie

Product: Katz Gluten-Free Apple Pie (Personal Size – 6 inches) – $7.49

Do you know how long it has been since I’ve had apple pie? Seriously?!

Actually, up until this past summer when I was visiting my family in Minneapolis, Minnesota, it had been…years since I last had an actual slice of pie. I’ve never been big on pie. It’s like my cake…I prefer it sans frosting. Weird, I know. But that’s just me. So, pie had sort of slipped off my radar up until…my cousin’s husband did a gluten-free version of his family’s famous strawberry pie. I never ate so much pie in my life. It was amazing. And he was kind enough to share the recipe with me, so I made it once as well. And so…my long absent admiration of pie finally returned.

But, after I made the strawberry pie for an office luncheon (made it vegan in addition to gluten-free), I just didn’t have the drive to attempt another pie. A different pie. A classic pie, perhaps. Like cherry or apple or something. A lot of it is…making pie crust can be tricky. Especially that top layer. And using a gluten-free flour can be…well…it can be an absolute mess if you don’t use it appropriately. Even the pre-mixed gluten-free all-purpose blends work well in some things better than others. And a pie is a huge time commitment…so I never could quite commit to trying to bake one up for myself.

But, one day my roomie went ahead and placed an order with Katz Gluten-Free. I wasn’t allowed to look at the receipt that came through my e-mail. I was to wait and see what turned up in the box. Let me tell you, it was like Christmas when the order arrived at the office that day. One of the products inside:

Katz Gluten-Free Apple Pie.

A PIE!!

Well, as usual, I have more than enough desserts/sweets in my pantry and freezer to go around, and other items had to be used up first. So, it wasn’t until yesterday that I finally got around to pulling the pie out of the freezer. I allowed it to thaw on the counter for a bit, before putting it into the refrigerator while I was at work.

That evening was a busy, busy, busy one. Not only, after working all day, did I have leftovers to reheat, gluten-free bread to toast, and a salad to throw together, but we were trying to hustle out the door to drive into Louisville to see the Dave Matthews Band in concert as well. At least the main part of the dinner (Scalloped Russet Potato and Yam Gratin with Fresh Herbs, in case you were wondering) was just a simple reheat and salads don’t take too long to throw together when all is said and done. With the bread toasted in the oven, I got dinner together and we chowed down.

And I knew…despite being in a hurry, that dessert was necessary.

After we polished off our plates, I got up and gave my usual question: “Dessert?”

“Yes ma’am!” came her response.

And so, into the fridge I went and pulled out the Katz Gluten-Free Apple Pie that was just sort of chilling in there. I turned it over before tearing it open to check serving size and nutrition information. And with that in mind, and some So Delicious Creamy Vanilla Soy Milk Ice Cream lingering in my freezer door, I made a decision to make up some Gluten-Free Apple Pie À La Mode. And the star of the show was going to be a slice of Katz Gluten-Free Apple Pie.

Since normally 1/4 of the 6 inch pie is the serving size, totaling up to 230 calories and 12 grams of fat, I decided to make each already tiny slice into two even tinier slices of pie. That way I would half the calories and fat…and the pie would last longer. But…I am not kidding when I say these slices are teeny-tiny. They were already small when cut into fourths, imagine in eighths. The things we do accommodate the addition of ice cream.

Three-bite slice of pie…why not?

A slice of Katz Gluten-Free Apple Pie (1/4 of pie serving size)

Aside from the tiny serving size…this pie is actually quite good. As I stated before, I’ve never been someone who would actively order pie. But if my mom made it for the holidays, you bet I was having a slice (except if it was pumpkin pie…never been a fan!). So, after slicing the pie into quarters, I halved each one and removed the tiny sliver of pie, placing it on a plate and giving it a quick zap in the microwave to warm it. Then, once it was removed, I scooped up a small bit of ice cream (small pie = small ice cream scoop) to have with it. Viola. Gluten-free (and dairy free) Apple Pie À La Mode.

So, how did it taste?

Well…it warmed up to perfection. The inside was soft and hot, the apples sizzling with the heat as though it was fresh from the oven. And the crust was flaky and toasty and just amazing. And, take my word for it…this pie pairs very well with ice cream (or dairy-free ice cream like what I used). Honestly. While the dessert was a simple couple of bites and then gone, it is still very satisfying. The pie honestly reheats without falling into a mushy mess. The crust is the true star of the show. Sure, it’s not crispy like it would be fresh out of the oven, but it has that buttery, flaky texture to it that I remember from my mom’s homemade pies.

I have attempted to get some local grocery stores to carry some of Katz Gluten-Free Products. One said that they carry a couple of things by the company, but can’t carry the pies because they contain high fructose corn syrup. Now, I have been over the label and ingredients countless times and I haven’t found mention of high fructose corn syrup anywhere. I refuse to buy anything with high fructose corn syrup in it and do my best not to consume anything that might contain it. Whether this is old information or I’m missing a code word on the label, I don’t know. Perhaps it is something I should talk to the company about to make sure.

In the end, however, my seemingly high fructose corn syrup -free gluten-free apple pie from Katz was a total win with both myself and my roommate. Even though the slices are itty-bitty (if you are working within certain calories for the day), they really end up being just enough to satisfy the need for something sweet at the end of a meal. If calories and fat aren’t something you care to watch…dig on in and have a quarter slice or even half the pie. Trust me…these are small pieces.

If you feel like you’ve been missing out on pie…go ahead and place an order with Katz Gluten-Free. I am absolutely in love with this apple pie and a friend of mine has raved about the blueberry pie…so I think I might have to look into trying that one in the near future.

Oh…and trust me…dish out some ice cream with this. It’s a divine treat all around.

Nailed it again, Katz. Nailed it again!

A slice of Katz Gluten-Free Apple Pie (1/8 of pie served with a scoop of So Delicious Creamy Vanilla Non-Dairy Ice Cream)

December 3, 2012

Vino de Milo Portobello Shiraz doesn’t offer perfect pour of pasta sauce

Product: Vino de Milo Portobello Shiraz Pasta Sauce – $5.99+

As is evident by this blog, I am a sucker for new products that are not only gluten-free, but also vegetarian. And one of my favorite things to test is pasta sauces. Why? Well, growing up my favorite thing to eat was pasta. It didn’t matter what kind of pasta dish it was…I just loved pasta. Even more, I loved to cover it in sauce. Yum yum!

When the gluten-free thing had to happen, I thought pasta would never be the same. In fact, it was months before I even attempted to make any sort of gluten-free pasta dish. And…sadly…it didn’t quite live up to the stuff I used to have and consume by the plateful.

But, as time went on, I discovered different types of gluten-free pastas, different brands…and the same held true for sauces as well. I’ve tried a lot of really good sauces and I’ve tried others that were decent enough…but…I’d probably never purchase again.

While out at Whole Foods one day, an end-cap full of pasta sauces I had never seen before caught my attention. All of them were clearly marked gluten-free…and I knew that I had to take one home with me and try it. So, my roommate and I looked over the various selections being offered and finally decided that the best one would be to go with the Portobello Shiraz, a pasta sauce made from diced tomatoes, tomato sauce, fresh onions, fire-roasted portobello mushrooms, fresh garlic, fresh herbs, extra-virgin olive oil, crushed red pepper…and Shiraz wine.

No ingredient on there sounded unappetizing and there were no chemicals or added preservatives. Even better.

So, it came home with us and we began working our way through some of the other sauces in the pantry. Last night, however, was Vino de Milo’s night to top off some fresh (yes…you read that right, FRESH) gluten-free pasta. I sauteed up some mushrooms and some yellow onion, added the fresh pasta noodles and poured two servings of the sauce over the noodles in the pan to warm it. And then…when it was ready, I dished it up. A small shake of freshly grated Parmigiano-Reggiano topped it off and I served a bowl to my roommate and kept the other for myself.

I was already in a happy place due to the fresh gluten-free pasta (which was superb!) The addition of a new pasta sauce had me eager to dig in and have a taste. Before I even settled in though, my roommate had taken a taste and declared the pasta to be fantastic…the sauce…not so much.

My heart sank. But I went and settled in with my own bowl to make that call for myself.

Sadly…she was absolutely right. It wasn’t that this sauce is bad. It’s not. It’s just that I have tasted others that have been so much better than this one. The wine, while a common and usually delicious addition to any tomato-based sauce…just didn’t seem to fit in this one. Trust me, my own homemade marinara uses wine…and I love that one. Perhaps it was the type of wine used. The Shiraz is normally a slightly spicy wine, but here it just sort of made everything taste like…it had a touch of vinegar on it. It just wasn’t a good fit. It wasn’t bad…it just tasted all wrong. But…we are going to finish off the jar regardless.

I don’t know if I would be willing to try other options for sauces by Vino de Milo after this one. While I love a good spicy kick to any sauce, this just didn’t deliver for me. Thankfully, the pasta and the vegetables were there to lend a hand to the dish. And I also didn’t drown the pasta in sauce (I kept to the serving size!).

Nutritionally speaking, Vino de Milo’s Portobello Shiraz is a healthy choice when it comes to sauces for pasta. A serving (1/2 cup) is only 40 calories. Love that. It is also completely fat free and low in sodium (330 mg) and sugars. So, it is a rather healthy choice when it comes to sauces. I mean, it is a marinara, it shouldn’t be loaded with a lot of unnecessary calorie-loaded and fat-laden things. So, there is the good. I just wished it tasted better.

If I find myself looking for another sauce to give a try, I might try a different variety of Vino de Milo pasta sauces. But the Portobello Shiraz was definitely not the way to get started on this brand.

Vino de Milo Portobello Shiraz Pasta Sauce over RP's Fresh Gluten-Free Linguini and sauteed mushrooms and onions — Vino de Milo Portobello Shiraz Pasta Sauce over RP’s Fresh Gluten-Free Linguini and sauteed mushrooms and onions

December 3, 2012

RP’s Gluten-Free Linguini a fresh take on gluten-free pasta

Product: RP’s Pasta Company Gluten-Free Linguini – $5.99+

I had a “Pinch me, I must be dreaming!” moment a couple weeks back while I was out grocery shopping at my favorite local grocery store…Earth Fare. If you have an Earth Fare in your town…run…do not walk…to that location and grocery shop. This little grocery store brings me so much gluten-free goodness that I have taken to calling it Earth Joy. I never walk out of there without seeing or purchasing something new or something that has made me happy.

And, let me tell you, living where I do, sometimes gluten-free goodies are beyond hard to come by.

Well, this moment happened when I was scoping out the cheese section and looked up to spot…gluten-free pasta in the refrigerator section. Like…that awesome homemade fresh pasta that just takes minutes to boil. Not that boxed rice or corn or quinoa pasta. No, my friends. This was like fresh noodles all vacuum sealed and just ready for some boiling water and a touch of sauce. I was elated.

And while out and about on Saturday afternoon doing my grocery shopping, my roommate treated me to a package of this pasta.

The brand is RP’s Pasta Company. Now, I am not familiar with this company at all. And given that I have been doing the gluten-free thing for almost two years now, you would think I’d know of every brand out there. But, this was not the case. It’s a good thing I like surprises.

RP’s Pasta founder and owner Peter Robertson, was approached by a long time customer and friend who was upset because she had to stop eating wheat. Robertson felt that everyone should be able to eat fresh pasta set out to develop a recipe of equal or greater quality of the regular RP’s fresh pasta. It happened in 2008 and from then on out, RP’s began producing fresh gluten-free and wheat-free pasta that matched the quality of their traditional semolina pasta.

The main ingredients of the RP’s Gluten-Free Pasta are brown rice flour, potato starch and egg. From there, they managed to work the ingredients to match the quality and texture of any high quality fresh pasta. Along with making a good product, RP’s gluten-free pastas are produced in a dedicated wheat-free area to insure proper safety and no cross-contamination.

If that wasn’t enough to convince you…the following night, Sunday, I was ready for some pasta.

The product that I chose (because they had a few in the refrigerated section) was RP’s Gluten-Free Linguini. It was so easy to prepare that I was able to get some vegetables sauteing, ready some gluten-free bread for toasting, prepare two salads, and get water boiling without needing an extra hand. And, there was no real reason to have to time things around pasta that might or might not be done within the time stated on the package. That’s the thing about fresh pasta…it literally only takes two to three minutes and you have pasta perfection.

RP’s Gluten-Free Linguini was awesome. It was so easy to prepare too. I just started some water boiling, pulled out the pasta and seaparted it as much as I could. Then into the water it went for about 3 minutes. Afte I drained it, I tossed it into the pan with my sauteing vegetables and a hit of the sauce I was using. I stirred it around until all was mixed and coated. Then it went into the bowls for serving.

One bite was all I needed to discover that this pasta was all I wanted from here on out (once I use up the stuff in my pantry, that is). Nothing beats a good quality fresh pasta. And that was what I was lacking after having to go gluten-free. But not anymore. I thought this pasta was beyond the quality of any of the hard shells and noodles that I’ve been having to purchase for any sort of pasta dish I want to create. Never again. The linguini was perfect al dente in 3 minutes. It paired well with my vegetables and sauce. I was beyond happy with the texture and the taste. Honestly…the absolute best gluten-free pasta I have had in the two years I have been gluten-free. I’m astounded and amazed and only wish I had known about this before now.

One serving of this pasta is 220 calories, which is pretty much standard for any pasta. It has only 2 grams of fat and provides 47 carbohydrates. The long distance runner inside me cheers for joy with that. The sodium content is relatively low (539 mg) each serving. And the taste and texture are unmatchable. Trust me. I have never been so happy eating a bowl of linguini than I was last night. Even if the new sauce I used wasn’t good. The noodles were the star and these really stood out and impressed.

RP's Pasta Company Gluten-Free Linguini (cooked and sauced) — RP’s Pasta Company Gluten-Free Linguini (cooked and sauced)

December 2, 2012

Chocolate for breakfast? With Enjoy Life’s Double Chocolate Crunch Granola…you betcha!

Product: Enjoy Life Double Chocolate Crunch Granola – $5.99+

Say it with me…

Chocolate. For. Breakfast.

Sounds sweet, yes? Sounds, perhaps, a little decadent? Perhaps more than a little sinful?

In most cases, you would be right to think so. But there is nothing sinful about Enjoy Life’s Double Chocolate Crunch Granola. It’s sweet. It’s chocolate. And yes…it can be even made into something decadent. But you will be amazed at how good this actually is as far as, not just gluten-free granola (and granola in general) goes, but chocolate granola at that.

My problem with most granola is that it is laden with sugar. I try to eat healthy…and at times I am as guilty about splurging on some sweet treat than every other human being out there. We like to treat ourselves to something at times. This chocolate granola from Enjoy Life foods is all treat without the guilt. I promise…even I was shocked by the nutritional information on this.

But I’ll get to that momentarily.

I actually picked up a bag of Enjoy Life Double Chocolate Crunch granola at Big Lots one afternoon while out shopping. It was a random stop, but I couldn’t turn down the price. Most of the time it is far more expensive than what I found it for at Big Lots. Score. I’d been wanting to try chocolate granola for ages and had seen this at other stores, but had been more than a little reluctant to pay the price for it. Now…I had reason to welcome it into my pantry.

This morning, I had some Chobani vanilla chocolate chunk Greek yogurt to finish off, some pomegranate seeds to use, and a pantry that held the key crunch component of my infamous breakfast parfaits. I reached into my pantry and eagerly pulled out the bag of Enjoy Life Double Chocolate Crunch and eagerly began assembling my gluten-free and mighty tasty breakfast parfaits.

A serving of Enjoy Life Double Chocolate Crunch Granola

In the bowl, a small layer of granola. Over that, some Greek yogurt. Then the pomegranate seeds. Then more granola, more yogurt, more pomegranate seeds, then one last dusting of granola. It’s super simple and super delicious. And it makes for a delicious breakfast treat to start off the morning with. I just knew that the chocolate and pomegranate would be a match made in heaven. In fact, I couldn’t wait to try it so I dug right in.

Super chocolate YUM! No joke. I loved how crisp this granola is. And scattered throughout it are chunks of allergen-free chocolate. Love that. In fact, this granola is free of the top eight food allergens (wheat, dairy, peanuts, tree nuts, eggs, soy, fish and shellfish). I love that. It is composed of brown rice flakes, evaporated cane juice, chocolate chips, brown rice syrup, rice crisps, cocoa powder, ground flaxseed, vegetable oil, vanilla, salt, and rosemary extract. When combined, what develops is this amazing chocolate granola that is a delight to nibble on, plain, with a splash of milk (I use unsweetened almond milk), or in some sort of a breakfast parfait, dessert topping, etc.

Nutritionally speaking, for a chocolate granola (or just as granola) this is one of the better options. A serving size is 1/2 cup and that will only set you back 180 calories and 4 grams of fat. That’s not bad at all comparatively speaking. But what surprised me and pleased me even more was that the sugar content in a serving was only…only…11 grams. A lot of regular granola pack twice that. Color me impressed.

What also impressed me was the taste and texture of this granola. It was sweet without being overly sweet. The chocolate was a delicious sweet touch and it really popped when I mixed it into my breakfast parfait. On its own, however, it was just as tasty. I love the chocolate chips that are scattered throughout, making a nice pop of chocolate with every bite. I was in love with this granola upon first bite. And I’m already coming up with other ideas of how to use it and use it well.

If you are in the market for a granola and are craving a hit of chocolate…you can’t go wrong with Enjoy Life’s Double Chocolate Crunch Granola. I’m so happy I finally got to try this. And now…I don’t think I can survive without it.

Enjoy Life Double Chocolate Crunch Granola layered with Chobani Vanilla Chocolate Greek Yogurt and Pomegranate Seeds

December 2, 2012

Katz Gluten-Free English Muffins toast up breakfast perfection

Product: Katz Gluten-Free English Muffins – $4.99

How many times can I sing the praises of Katz Gluten-Free? I mean, honestly? They are, far and away, the pinnacle of gluten-free companies when it comes to the products that they provide. I have yet to dislike anything. True, some things are better than others, but I have never out-and-out disliked any of their products.

And this tradition holds true for their Gluten-Free English Muffins.

My roomie surprised me with an order from Katz Gluten-Free awhile back. It had quite a few items in it that were apart from my normal order. One such item were the newly introduced gluten-free English Muffins. I was so excited to have these. And, as with most things I get that are gluten-free…despite my enthusiasm over having them, they sit and wait while I work through other products first. And that was the case with these. My freezer saw more of them than I did.

That is…until this morning.

Katz Gluten-Free English Muffin (thawed and still whole)

Sure, there were plenty of things I could have made for breakfast on a Sunday. Waffles for one thing…as Sunday usually grants me enough time in the morning to put into that sort of a task. But, we had some plans to go see Lincoln in the theaters and that meant, with a couple errands to run first, we needed something easier for breakfast. Well…my freezer is often a good place to start when I need a go-to breakfast item. And there, right in the front of my very, very full freezer, were two sleeves of Katz Gluten-Free English Muffins. I grabbed the older one, already knowing that English Muffins were a simple, easy breakfast regardless. And I had plenty of options to top them off with. Even better.

As I hadn’t planned for this ahead of time, I couldn’t let these thaw out overnight in a plastic bag as I normally would. But that is why there is a defrost button on the microwave, my friends. Though it is not my favorite way to go about thawing out bread products, it does work in a pinch. So, I removed two English muffins from the bag and set to thawing them out via the microwave. Once that was accomplished, I preheated the oven to 425 degrees and put some aluminum foil down on a baking sheet to prep for toasting these up. I don’t own a toaster anymore (got rid of mine when I had to go gluten-free due to cross-contamination) and I have no room, currently, for a toaster oven. The oven is my only method for making anything toasted these days. It’s not simple…but it works.

I sliced each English Muffin in half and placed it on the baking sheet. Once the oven light clicked off, into the oven the pan went for about 7-10 minutes. This allowed the English Muffins to get a nice golden brown without being overly done. While they were busy toasting, I was getting out some toppings. I figured half could have some cream cheese on it and the other half would be topped with a small schmear of Smart Balance spread and some organic strawberry jam. It doesn’t get much better than that when it comes to English Muffins, let me tell you!

Katz Gluten-Free English Muffin (halved and toasted)

With the toppings ready, I removed the English Muffins from the oven and was quite pleased that they didn’t get too overly done. They were a fantastic golden color all the way around and toasted beautifully. I applied my selected toppings carefully to each half, giving one of each to my roommate and I. I carried hers out there and went to go grab my breakfast for the morning. As I settled in, she was already noshing away on her English Muffins and singing their accolades.

Now, let me reiterate that I grew up in New York. Bagels and English Muffins were two of my favorite breakfast carbs to down growing up. Honestly. Nothing beats a good breakfast bread topped with cream cheese or jam. It’s one of my most favorite things in the world. I just hated to give it up when I had to go gluten-free.

But now…now my love for carby goodness at breakfast is back. Because with one bite, my mind was flashing back to the amazing English Muffins I ate up until I had to stop. Katz Gluten-Free perfected these. Honestly. Just like English Muffins I used to eat. Sure…even the ones made by Thomas and other store-brands. These reminded me exactly of those in taste and texture. And it was enough to really make my breakfast mean a lot to me this morning. Honestly. I was beyond impressed.

Katz Gluten-Free English Muffins don’t have all the rivets and divets of the ones in the store or bakery, but don’t count them out on account of that. The butter and cream cheese still soaked in to each bite. Even without the traditional nooks and crannies of an English Muffin, these impressed me because they tasted, felt, and toasted up just like “normal” English Muffins would. I could have cried from joy.

These English Muffins are completely free of soy, eggs, dairy, nuts and gluten. They are made from a gluten-free flour blend of rice and potato flour, water, potato starch, quinoa, tapioca starch, canola oil, sugar, dry yeast, baking powder, guar gum, salt, and corn flour. These ingredients truly are the magic behind the taste and texture that these English Muffins provide. As a gluten-free consumer, I couldn’t be happier with these. Even more…the nutrition facts are fast better than the previous gluten-free English Muffins I found in the store and refused to buy due to how high in calories they were for only half the muffin.

Katz Gluten-Free English Muffins are only 130 calories for the entire English Muffin. Not half. Love that. They contain 3.5 grams of fat per English Muffin and 2 grams of protein. I’m liking these nutritional stats much better already. And if that didn’t sell you on them, trust me when I say that these are the most amazing gluten-free English Muffins I have had to date. Because while I have refused to buy others on the market due to nutrition stats, I have sampled them at Gluten-Free Tasting Fairs and Gluten-Free Expos. NONE of them have come close to tasting like Katz Gluten-Free variety. In case you were wondering…four English Muffins come in a package.

I’m sold. I also think I need to make more room in my freezer and order much more of these. English Muffins are back in my life. Which means…my vegetarian/gluten-free egg muffins can make their way back into my breakfast line-up after being absent for so long.

I don’t know if I’ll stop smiling over these any time soon. Go to Katz Gluten-Free’s Web site…and order some for yourself. You will not be disappointed. That I can promise.

Katz Gluten-Free English Muffin (toasted and half topped with Smart Balance spread and organic strawberry jam and the other half topped with plain cream cheese)

December 1, 2012

A lot of lemon dazzles your taste buds with Pamela’s Products Lemon Shortbread Cookies

Product: Pamela’s Products Lemon Shortbread Cookies – $4.39+

Ah, Pamela’s Products.

One of my go-to brands when it comes to gluten-free…anything. They do baking mixes and flours and snacks and…yes…cookies. And I have loved and raved and just gone on about them in the past. I mean…the peanut butter cookies, the pancake and baking mix, all the other cookies that have made it into my pantry because I just can’t get out of Cookie Monster mode…yeah…they’ve all been over-the-top WOW and YUM!

And when it comes to gluten-free products, that really, really is important.

Trust me, when I was out grocery shopping and decided that my pantry needed even more cookies, the decision was kind of sealed. I saw two key words: Lemon Shortbread.

Yeah…I have this weakness for lemony things. I. LOVE. LEMON.

I also have this amazing love of shortbread. It reminds me of when I was in Scotland with my friend, Donna, and we each bought these huge tins of Scottish shortbread cookies. They were so crumbly and buttery and just crisp and…

…sorry, I was starting to drool.

Of course, all of that was before I was told I needed to go gluten-free. So, when I spotted a box of Pamela’s Products Lemon Shortbread Cookies…they won me over right away. Into my shopping basket they went and I was one happy lemon-loving cookie-nomming girl. And then, I had to get through other delicious gluten-free treats before I could open up this box.

But that changed tonight, my friends.

After eating another round of leftovers for dinner, I was ready for my treat. No meal is complete without dessert to cleanse the palate. So, off the top shelf of the pantry came Pamela’s Products Lemon Shortbread Cookies. My roomie and I had been anticipating these because she’s as much of a lemon freak as I am. So, after we did up our dinner dishes, I opened up the box and pulled out two cookies. They definitely smelled lemony. I carried one out to my roommate and I settled in with the other one.

She took a bite first and explained, “Wow…those are really lemony.”

She wasn’t kidding. I took a bite and…the lemon flavor just hits your taste buds and stays there. It is really a lot of lemon. That is not necessarily a bad thing. So often, packaged lemon cookies leave you wanting for the lemon flavor. Well, not these. Not these in the slightest. The lemon flavor is throughout and little crystals of it seem to melt away on your tongue with each bite.

I’m okay with the strong lemon flavor. However, I don’t feel that these should be called a shortbread cookie. While these are made with butter, they lack that crumbly, buttery texture that I associate with shortbread. These are very soft cookies. I think shortbread should always have that crunch when you first bite and then melt away as you chew. That’s what shortbread is to me. Calling these Soft Lemon Cookies might be a better way to describe them. They are luscious, chewy, and really packed with flavor.

Pamela’s Products Lemon Shortbread Cookies are gluten-free and wheat-free. The company was founded in 1988. The founder herself, Pamela, develops every product recipe and personally chooses, tests and approves every ingredient. The company only uses high quality sugar, minimally processed grains, non-rBGH butter, and so on. The company does not use any artificial colors, flavors or preservatives. There is no high fructose corn syrup in any of their products (YAY!). Basically, Pamela’s Products prides itself on good ingredients because they want to make a high quality and good product.

And that practice worked back when the company was founded…and still works today.

Now, the Lemon Shortbread Cookies are 120 calories for 1 cookie and 6 grams of fat. That’s not too bad for a cookie, to be honest. Even more impressive is that these cookies only have 5g of sugar. Yep. How’s that for cookie goodness? Lots of flavor…an entire cookie…and only 5 grams of sugar. It’s not a dream, friends…this is the reality of Pamela’s Products.

I would have to say…if you are big on lemon flavor, then these cookies are for you. If you are more of a shortbread lover…I recommend one of her other shortbread varieties. The texture and taste is not right for the shortbread label…but lemon…yeah…it has lemon. Lots and lots of lemon. So, if soft lemon cookies are your bag, then go to the store now and grab these cookies. They are a fantastic fresh treat.

November 28, 2012

Terra Original Vegetable Chips get to the root of enticing, exotic snack chips

Product: Terra Chips Original Vegetable Chips – $3.49+

Everyone does potato chips. And if it’s not potato chips…it’s corn chips. But, really…when something has been done, just with different seasonings, it’s hard to really tell one chip apart from the next. Then it’s just down to name brands or generic brands. And, really, there isn’t that much of a difference. More often than not that name brand company is making that generic brand. That’s how it works!

But then…there are some companies that think outside the box…or in this case…the potato chip bag. I’m talking about Terra. Terra Chips created a mission statement to the customers that are seeking out a different sort of snack. Their mission is to provide wholes gourmet snack food that is not only chef-inspired, but always made with 100% natural ingredients. Talk about a solid commitment to quality.

But how does one dress up a simple potato chip?

In the case of Terra, chefs put their own spin on the most popular snack food in America. And for the Terra Original Vegetable Chips…there is even a unique spin on something original. Instead of just potatoes, Terra introduces a plethora of different root vegetables to the mix. The Terra Original Vegetable Chips includes a variety of light, naturally colorful vegetables that add a little crunch, a little savoriness, and a little sweetness to each bite. This particular variety of Terra Chips is a fantastic mix of sweet potato, parsnip, batata, taro and yuca. All of them are fried in canola oil with beet juice concentrate for color, and salt for seasoning.

The result is an amazing bag of chips that has this amazing balance of flavors from rich, delicate, and nutty. I love the way each vegetable tastes different and has a different texture. Some are not as heavy as others, some have a bigger crunch. It keeps the snack interesting and definitely entices the palate with each bite.

I have had great luck with Terra Chips. Most of their chips are gluten-free and they are very good about labeling. If you are interested in stepping outside the chip bag…I highly recommend giving the exotic line of vegetable chips from Terra a try. Trust me…you will welcome the change and the variety of flavor you get with each bite.