Sauce – Page 2 – The Celiathlete

April 15, 2016

Restaurant Review: Toasted, Orlando, Florida

Restaurant: Toasted, Orlando, Florida

Sometimes I find food places to try in the most peculiar and unexpected places. As I was prepping to head out to Orlando, I was sitting on my couch at home, scrolling through my Instagram feed…when I spotted an amazing looking photo on #NationalGrilledCheeseDay from someone that I follow on there.

And it just happened to be in Orlando.

And it also just happened to feature grilled cheese and…FRIES.

Fries. I rarely get to eat fries when I go out to eat. And it’s potato. And potato is one of my favorite things in life. So, naturally, I had to check them out.

The place was called Toasted. And I suddenly needed to know more…like…was there more than just gluten free fries that I could eat there? Like…did they have…vegan cheese??!! Was it possible??!!

I went to Toasted’s Web site..and lo and behold…they had a regular menu, a vegan menu, and a gluten free menu…and they were all interchangeable. They even have a gluten-free vegan burger if I wanted to do burger rather than sandwich. And as tempting as a burger was…GRILLED CHEESE! Hello!!

I was handed the gluten free menu first and was looking it over…and when I asked about vegan options, I was handed that menu as well. And the first thing that caught my eye was a sandwich that involved all the spicy goodness that I love. Sriracha, jalapeno, and then…random tomatoes. Mmmm. That was easy.

So, my traveling brigade and I decided to get our orders in because we had been on the go pretty much all day (since downing bagels from Erin McKenna’s at Disney Springs around 10 am.

Jenn ordered the Truffle Melt ($6.25), which is a sammie made from Havarti, truffle oil, arugula, and fresh ground pepper. Mmmm…cheese-y goodness. She got the Truffle Fries ($2.50) as her side.

026 — The As Gouda As It Gets with Rosemary Truffle Fries from Toasted, Orlando, Florida

Cathy ordered the As Gouda As It Gets ($6.75), which is a sammie made with Smoked Gouda, pulled chicken, roasted red peppers, and garlic spinach. She also got the Truffle Fries ($2.50) as her side.

As for me…as I said…I saw some spicy goodness listed on the vegan menu. So, I ordered the Vegan Fireball ($5.75) done Gluten Free (+1.25). This was gluten free bread with Housemade Vegan Cheese with jalapeno, sriracha, and tomato. And I went for broke and ordered the Vegan Truffle Cheese Fries ($3.50)…which was a happy accident, as I really just wanted the Truffle Fries. Oh well.

We were given one of the signs, which contained a code from their Periodic Table of Cheese. We had Gr (Gruyere). It was a short weight…long enough to listen to a woman having a loud conversation on her cell phone and discuss how excited we were about dinner. Maybe about 10 minutes later, our food arrived. This was when I realized I had somehow got the Vegan Truffle Cheese Fries. Like I said…happy accident. I was ready to dive in. I needed to slice my sandwich in half and it made for a gooey (yes…GOOEY VEGAN CHEESE!) sandwich mess. And I loved it. Usually vegan cheese doesn’t melt to the point of epic gooeyness. This one…this one did! God bless amazing housemade vegan cheese.

027 — The Gluten Free Vegan Fireball Sandwich with Vegan Truffle Cheese Fries from Toasted, Orlando, Florida

One bite…and I no longer want Tom + Chee or….well…that’s really the only place I’ve been able to have a gluten free and vegan grilled cheese. And they don’t get gooey runny vegan cheese in theirs. THIS WAS LIFE CHANGING!! I loved that it was spicy, without being too spicy. It had a nice balance with the warm, melty, messy cheese (YAY!), the jalapeno slices, the cooling tomato, and just the right hit of sriracha. SO good. I was seriously dredging the crusts of the bread through the cheese puddle on my plate. And the fries…oh…those were good. I was sort of disappointed at first because I’m such a huge fan of ketchup, but the vegan cheese was delicious with the truffle and rosemary flavors. The only downside…was when the cheese got a bit cool. Nevertheless, despite saying I wouldn’t be able to eat them all…I did. Happily.

12967518_999787697381_4212866128158657404_o — Look at the GOOEY vegan cheese in the Gluten Free Vegan Fireball from Toasted, Orlando, Florida

Cathy loved the fries…and thought they were amazing. She liked her sandwich, but despite being a fan of Gouda, she felt the sandwich needed a stronger cheese to pair with the boldness of the garlic spinach. But she LOVED it. She also stole some of my Vegan Truffle Cheese Fries and thought the vegan cheese was awesome. Nice smokey flavor.

Jenn gives two thumbs up to her sandwich and fries. Wouldn’t change a thing. We all just hoovered and loved every moment of our culinary sandwich and fries.

Yeah…Toasted is just that good. It’s simple, easy, but crafted and amazing grilled cheese sandwiches. If you aren’t into sandwiches (and if not…what is wrong with you) they have burger options (also available gluten-free and vegan), salads, amazing side dishes, and even a kids menu.

If you are going through Orlando, Florida…not doing the whole Disney thing where you pretty much just stay on Disney property and don’t leave until you are forced to go to the airport…check out Toasted! They have two locations in Orlando – Winter Park and Lake Nona.

Seriously, I’d go back to eat here in a heartbeat. When you give me one of my favorite comfort foods and do it up beyond my expectations…you have my full and undivided attention. Toasted…thank you! I am one happy gluten-free, dairy-free girl!

March 25, 2016

Product Review: Sweet Note Gluten Free Tomato Basil Bagels

Sweet Note Bakery Gluten Free Tomato Basil Bagels

Product: Sweet Note Gluten Free Tomato Basil Bagels – $7.25

I just got home from New York City. When you’re in New York, you eat bagels. It’s what you do. Fortunately for me, there are a lot of places that offer gluten-free bagels throughout the city. Most of the bagel shops use a store brand version (like the one I went to…Tompkins Square Bagels), but at least I got to indulge. BTW…if you go to Tompkins Square Bagels, they have a variety of tofu cream cheeses (for people like me who don’t handle dairy well), which makes the bagel experience that much more authentic. For the record, I got a plain gluten free bagel there which I had them load up with the tofu veggie cream cheese. It was mighty good.

But…you can tell when a bagel is a store brand.

Tompkins Square Bagels could really benefit from picking up bagels from a company that does New York-style bagels right!

SWEET NOTE BAKERY!

You want to talk about an appropriate bagel…you look to these ladies (and gentleman).

What’s even more exciting is that Sweet Note has expanded their flavor profile on their bagels. While they are getting rid of the Sesame Bagels (due to allergen concerns with sesame seeds now), they have added 4 new varieties to their already sought-after, highly delicious, amazing bagel lineup.

I think I have stumbled upon my new favorite from their latest creations. Seriously…i should have ordered 10 packs of these…

While I have already reviewed their new Garlic & Herb Bagels a few weeks ago…today I stepped it up, reached into my freezer, and delivered to my oven the epitome of every gluten-free bagel out there. Seriously…no comparison…nothing could live up to the flavors, texture, and sheer awesomeness of every bite of the brand new…

…wait for it…

SWEET NOTE GLUTEN FREE TOMATO BASIL BAGEL!!!!!!

Before I begin to wax rhapsodic about this bagel…let’s start with the basics. Keep these frozen . Do NOT thaw them out to room temperature ahead of time. It’s on the instructions on the packaging and in the box they arrive in. Do not ever think you know best. Simply place in the microwave for a minute to begin to thaw bagel from frozen. I have found that if I start with 30 seconds, then completely flip the bagel over for the remaining 30, they thaw out evenly and perfectly. If you eat a bagel in true New York fashion…stop here. If you, like me (despite being a New Yorker), like to toast up that bagel a wee bit…then stick it in your toaster (or if you, like me, do not own a toaster, get that oven going at 350°F and place on a baking sheet…toasting for about 15-20 minutes or less). My roommate was awake at this point, so I let them toast lightly while I went to shower, since I had just returned from my Friday morning spin class.

Timing is everything…and that just seems to be the perfect toasting time for these bagels for me. I don’t get them to the crispy on the inside point, but do get a nice, light, golden color to them. My apartment smelled frickin’ awesome this morning while these were working.

Since Tomato Basil is a bit more of a savory flavor, I opted for something different than your standard cream cheese. Because…why do anything normally? This was a brand new, exciting, culinary adventure. LIVE IT UP! I had a container of Heidi Ho Organics Ne Chevre Pure Live Culture Cashew Cheeze. I used that! I’ll review Heidi Ho in a little while..but this is some of the best plant-based cheese I have ever had!! Goat cheese without the goat!! OH HELL YES!! On a tomato basil bagel…now I’m just out of control!! Somebody stop me!!

Or don’t…because…

HOLY GARDEN OF EATING!! Let me just say…the Sweet Note Gluten Free Tomato Basil Bagels are like eating a pizza first thing in the morning. It’s a bagel..that tastes like pizza. In fact, if I wanted to make bagel pizzas like I used to…this bagel would be the ideal base. No joke…packed…just loaded…overloaded…full of flavors. It has this rich tomato flavor to it, but the herb-y nature of the basil keeps the flavor profile balanced and just…awesome. Yep. Awesome is now a flavor profile descriptor. There are no other words to describe how life changing just one bite of this bagel was. If you are into savory flavors…THIS bagel will blow your culinary mind! Your taste buds will applaud each and every bite you take…whether you savor it (I tried…I tried…) or mow it down on the go (I might have power ate mine…a little…). If you’re a pizza freak (she’s a pizza freak…pizza freak…so hot and cheesy)…like I am…this bagel is calling your name. Loud and proud, my friends. I am in total and absolute love and now needing to go and buy at least 5 more packs of these. I will not rest until my freezer is properly stocked. Just…WOW!! Wow-factor…off the scale…off the chart…OFF THE CHAIN!!! Pairing it with a more “cheezy” spread was a wise decision I think too. While regular cream cheese would work just fine…this…highly complimented every bite. It was…virtually…pizza for breakfast. Just like when I was in college…ah…those good ol’ days.

Gluten Free and Vegan Pizza Bagels made with Sweet Note Bakery Gluten Free Tomato Herb Bagels

And…if that wasn’t enough, I went back for more. YES…MORE!! I came home from work and toasted up another round of these bagels. This time, along with the Heidi Ho Organics Ne Chevre Cheeze, I topped it with marinara and some dried basil…making bagel pizzas for dinner. And they were BEYOND fantastic. They were superbagelfragalisticexpizzalidocious! Blew me away. Pizza bagels…now that really did bring back some memories, LOL!! You’d think I was carb loading or something. But I’m not. I’m just LOVING these bagels.

If I don’t have your attention yet…then you’re not reading a thing I’ve written. But in case you need a little more…let’s talk about all the good things that go into the Sweet Note Gluten Free Tomato Basil Bagels, shall we? Real ingredients for starters. And it all starts with…LOVE. Yes…that’s an actual listed ingredient. Everything that makes these amazing New York-style, gluten-free bagels is listed here: Love, water, white rice flour, tapioca flour, sweet white rice flour, sorghum flour, brown sugar, cane syrup, olive oil, molasses, yeast, xanthan gum, psyllium husk, garlic, salt, tomato paste, and basil. Nothing fake or processed…just high quality, real products to make a high-quality real product. Eating a clean breakfast just got so much tastier. Sweet Note Gluten Free Tomato Basil Bagels are gluten-free, soy-free, dairy-free, non-GMO, egg-free, peanut & tree nut-free, and cholesterol free. LOVE IT!! Vegan & Gluten Free bagels are now ready to be delivered right to your doorstep!

As far as nutrition goes, I LOVE that these bagels keep calories and fat in check. Honestly! A serving size is one (1) full bagel (not a half a bagel, but a full)…which is about 4.5 ounces (or 128 grams) of bagel-y goodness. Each pack of bagels comes with four (4) bagels inside. The Sweet Note Gluten Free Tomato Basil Bagel will deliver unto you…290 calories, 3.5 grams of fat, 0.5 grams saturated fat, 0 grams trans fat, 0 mg cholesterol, 320 mg sodium, 62 grams carbohydrates, 4 grams fiber, 8 grams sugars, and 5 grams of protein. We are talking about the ultimate powerhouse of nutrients in a delicious carby package. Mmmm…carbs. With the high fiber and protein, you’ll feel full and satisfied long after your bagel is gone.

This flavor is not an online exclusive, but in case your local stores don’t carry Sweet Note Bagels or have yet to get their hands on the new flavor…you can order this (and go overboard, for real!) in their ONLINE STORE!

There is nothing better than taking your first bite of breakfast and being blown away by the intense, amazing flavors that touch your palate. This was the ideal way to start my Friday. Definitely sets the standard for the rest of what I consume today…which is in no way as interesting as my breakfast. For real. I mean, a gluten-free peanut butter & jelly sammie just isn’t the same as a gluten-free tomato basil bagel with a schmear of ne chevre cheeze. When you hear the old adage that breakfast is the most important meal of the day…believe it…and make it epic.

Sweet Note Bagels will definitely take you above and beyond that epic level. Don’t wait any longer if you haven’t tried these yet. DO IT!!

February 17, 2016

Product Review: So Delicious Dairy Free Mac & Cheese Pizza Flavor

20160217_171553[1] — So Delicious Diary Free Mac & Cheese Pizza Flavor

Product: So Delicious Dairy Free Mac & Cheese Pizza Flavor – $2.99+

It was in a recent issue of Gluten Free & More that Erica Dermer (aka: Celiac & The Beast) brought to my attention the fact that So Delicious Dairy Free was coming out with a new product. Two (yes…TWO) versions of a boxed mac & cheese.

Gluten free and dairy free…perfect for this girl. I figured it would take an eternity to find in Louisville, but…a couple of weeks ago, it was out on the shelves of the local Whole Foods. So both flavors (Pizza and Cheddar) came home with me. And this week was an ideal week to try one of them as my endless quest to clear out the pantry continues (I know…if I’d stop buying things it would be so much easier!).

I know, I had a vegan mac and cheese on Monday…but who says comfort food can only happen once a week, right? Besides…this was a different mac and cheese. This one came in a box. HAHA! And since today was my (allergen-free) Soft Pretzel Wednesday lunch tradition, and I bought an amazing (allergen-free) Confetti Cupcake from my local bakery, Annie May’s Sweet Café, I figured, why not go for broke? Have some mac & cheese! Thanks to the (not-so-expensive) splurge at Whole Foods…this was possible.

Nothing could be easier to make. Simply bring a pot of water to a boil and pour the noodles in. Allow them to cook for about 8-9 minutes. Drain. Once drained, return noodles to the pot and add in 1/2 cup of unsweetened coconut milk (I used unsweetened cashew milk) and 2 tablespoons of a dairy-free buttery spread (I used Earth Balance). Add in the packet of powder-like-cheesy-stuff and stir until mixed well. Serve.

So, my roommate opted to have the Pizza Flavored Mac & Cheese from So Delicious first before the Cheddar. I think she’s having a hankering for pizza. Well, she said it’s because I made “regular” mac & cheese on Monday. Whatever. Regardless, we started off with the odd-flavored one! (That’s odd as in…not a normal flavor you would find). I served it with a slice of vegan garlic bread (from Annie May’s Sweet Café)…and dinner was super-easy, super-quick, and hopefully super-yum!

As far as boxed mac & cheese goes, this ranks up there. I thought the gluten free noodles were amazing. They didn’t get gummy or fall apart. They held up to draining and constant mixing when everything was added in. That really was a high point for me, since so often these boxed gluten-free pastas just fall apart. So…YAY! As for the flavor…it…kind of tastes like pizza. There is a hint of tomato flavor in the sauce, for sure. And the sauce is darker than the orange boxed powder stuff that people are used to eating. It didn’t punch me in the tastebuds and make me think I was eating pizza instead of pasta. Like I said, it had more of a rich tomato flavor than anything. What I did love most, however, was that it didn’t have a weird tangy fake cheese flavor to it. No plastic residue. Nothing that can be such a turn off (for me, anyway) when it comes to vegan cheese products. The sauce was creamy and cheesy (without the cheese!)…and for that I am happy. I think I liked it best when I was scooping it up with my garlic bread though. More powerful flavors there than on its own. That being said, I wasn’t disappointed in the least, and will probably end up keeping a box of the So Delicious Dairy Free Mac & Cheese in my pantry for nights where I need something quick and easy…and delicious.

All that being said, let’s talk about what goes into the So Delicious Dairy Free Mac & Cheese Pizza Flavor. This product is made up of organic gluten free pasta (organic white rice flour, organic green lentil flour, organic corn flour), algal protein, veggie blend (carrot, tomato), sea salt, natural flavor, coconut oil powder (maltodextrin, organic coconut oil, rice starch, natural flavor), guar gum, pizza seasoning (spices, garlic, salt, onion), mustard (seed), annatto, and lactic acid. This product us Kosher Parve, Certified Gluten Free, and Certified Vegan.

As for nutrition, a serving of the So Delicious Dairy Free Mac & Cheese Pizza Flavor is 2.5 ounces (71 grams…or about 1 cup prepared) and there are about 2.5 servings per box. My roommate and I just split it in half. An actual serving (as packaged, not prepared), will give you 260 calories, 2 grams fat, 0 grams saturated fat, 0 grams trans fat, 0 mg cholesterol, 500 mg sodium, 50 grams carbohydrates, 3 grams fiber, 2 grams sugars, and 10 grams of protein! LOOK at that protein!! It is definitely filling.

No worries…I still ate the cupcake afterwards!

Anyway…while the So Delicious Dairy Free Mac & Cheese Pizza Flavor was a nice way to have a stress-free night of cooking, I still felt that it was lacking somewhat in flavor. That being said, the texture, taste, and creaminess were right up to par…especially for a powder-base. I was impressed and surprised that I liked it that much. And that’s a good thing, for sure. But, I sure was glad I picked up that garlic bread today…

Bottom line…it was good. Not outstanding. But good. And different. I have yet to find another gluten free and/or vegan pizza mac and cheese on the market.

February 17, 2016

Product Review: Heidi Ho Creamy Chia Cheeze

20160215_180322[1] — Heidi Ho Creamy Chia Cheeze

Product: Heidi Ho Creamy Chia Cheeze – $6.99+

A little while ago, I posted a blog about a new product I discovered at my local Whole Foods store…a vegan cheese spread by a company known as Heidi Ho. I was beyond impressed with not just the texture, but also the flavor and taste of the cheese. And from there…so many people began to sing the praises of their products, specifically their Creamy Chia Cheeze.

Let it not be said that I can’t take a hint! HA!

With the holidays now out of the way and the budget not as stretched, I am able to indulge a little more these days. And, that is how a container of Heidi Ho Organics Creamy Chia Cheeze wound up in my basket at Whole Foods…and then in my fridge at home. Funny how that happens, right? With this week being a little…hectic…with my training and just life in general…I chose to make a version of mac & cheese using some of the Heidi Ho Creamy Chia Cheeze instead of Daiya and all the cashew milk and gluten-free flour and bake method. Simple is what I like.

Heidi Ho was created by Heidi K. Lovig, a fanatic about farm-to-table dining, sustainability, seasonal menus, and buying local. This vegan chef honed in on her skills during her time living on the Big Island of Hawaii in a sustainable community where she managed an eco hostel and farm. She trained with vegans and raw foodies from around the world, thus developing a deeper connection to the ingredients she uses in her cooking. Lovig moved to Portland a few years ago and began training at Le Cordon Bleu to obtain her degree in Culinary Arts. With a focus on local, organic, and sustainable practices, she turned her attention to the environmental issues humans have created due to food supply structures and our current system of distribution. At her side is Lyssa M. Story, “the Boss” at Heidi Ho. She runs the show and is the brains behind every facet of its operations. From HR to business plans and projections, to law, licensing, accounting, banking, money, organization, and keeping Chef Heidi on track. Story has an extensive background in the food and beverage industry, and attended the Western Culinary Institute Le Cordon Bleu, where she received an Associates degree in Occupational Studies – Hospitality and Restaurant Management. Story was raised on the standard American diet, which, over time, jeopardized her health. At the age of 22, she began a plant based and whole foods diet.

So, these two ladies set out to create delicious plant-based cheezes using ingredients that are healthier for their consumers…as well as the planet. Hedi Ho is the future of cheese – aiming to be the cheese that creates change. They take great pride in the values they uphold in their company and products. They sell cheeze that is superior in flavor and quality over the rest on the market.

Guess what…they succeed. The introduction of this plant-based comfort food is a game changer for vegans out there. They say on their Web site that their Creamy Chia Cheeze will “blow your mind for Mac N Cheese” and they are absolutely correct. Not only does this have a fantastic flavor, but it is rich and creamy and tastes like cheese…not like something plastic. It has a great texture too. And it’s like having a real melty cheese. I was so happy with the way this worked on the gluten-free noodles that I cooked up and poured this over. Creamy, healthy, and guilt-free. My dairy-free fridge will forever have one of Heidi Ho’s cheezes inside. That’s for sure.

Let’s talk about what goes into the Heidi Ho Creamy Chia Cheeze, shall we? This product is made from a veggie puree (water, red potatoes, red bell pepper, carrots, onions, garlic), cashews, safflower oil, sea salt, lemon, chia seeds, citric acid, paprika, mustard seed, black pepper, and cayenne. A majority of their ingredients are organic! The Hedi Ho Creamy Chia Cheeze contains NO nutritional yeast (thank goodness, as I’ve started to have reactions to it), soy, and is free of gluten and dairy. In other words, perfect for me!

So, let’s discuss nutrition. A serving of Heidi Ho Creamy Chia Cheeze is 1 ounce (28 grams). The container has 10 servings inside. A serving of Heidi Ho Creamy Chia Cheeze will provide you with 50 calories, 4 grams fat, 0 grams saturated fat, 0 grams trans fat, 0 mg cholesterol, 150 mg sodium, 3 grams carbohydrates, 0 grams fiber, 1 gram sugars, 1 gram protein. So much healthier than actual cheese too! Trust me, even you who can have dairy will LOVE this cheese.

If you haven’t been over to Whole Foods to pick up one of Heidi Ho’s vegan cheeze products, then you need to hurry over there now and try it out. Seriously…it is one of the best vegan cheezes that I have tried. No weird taste, creamy, delicious, and made with real and clean, organic ingredients. What’s not to love?

For the record…tonight I poured it over gluten-free rice chips and made nachos…and it was awesome.

Seriously…awesome. Your turn to try it so you know how awesome it is too!

January 19, 2016

Product Review: Qrunch Classic Curry with Lentils Quinoa Burger

Product: Qrunch Classic Curry with Lentils Quinoa Burger – $5.99+

Veggie burgers are one of my current favorite treats. I just find something so amazingly comforting and…yes…crave-worthy…about burgers. Since I gave up meat and then had to give up gluten…really good and different veggie burgers have been hard to come by.

Thankfully, there seems to have been a lot of growth in the market. Some have been outstanding; others have been truly outshined by their competitors.

With growth comes flavor variations, and one of the first to really move beyond the classic or black bean varieties has been Qrunch.

Qrunch Foods was created by Jim Adams (a former restaurant marketing executive) and Brad Holley (a classically trained chef). Adams’ wife and Holley’s daughter were both gluten intolerant, and both knew from experience that finding delicious, but also convenient gluten-free products could be hard. That and the “good for you” products on the market were tasteless or…just disgusting. Gluten free had become associated with “anything free of good flavors” and vegan was simply thought of as “yuck.”

Knowing there were better things out there in the vegan and gluten-free world, Adams and Holley began tasting and experimenting with organic grains, produce, spices and other ingredients, having a goal to incorporate them into something that they would want to eat themselves – but more importantly, be able to offer to their loved ones. They didn’t want to use soy, so they looked into some lesser-used, unique ingredients that could meet the requirements of their gluten-free family members. It was from this idea and these trials that the Qrunch Burger was born. One of the main ingredients and flavors in all of their products is quinoa, hence the “Q” in Qrunch. With health in mind, millet and organic vegetables were added to each burger base…and they nailed it. With a goal to create great-tasting, gluten free foods…they have certainly exceeded all expectations.

I have eaten quite a few of Qrunch’s products…the Original Qrunch Burger and the Spicy Italian Burger for starters…and also their Cinnamon-Vanilla Toastables. So, when I spotted one of their Qrunch Burger varieties with the word Curry in it…the Indian food lover in me jumped at the chance to stuff my face with it. I purchased the box and rushed it home to my freezer. Then started on a meal plan where most processed and packaged foods aren’t used…and they were forgotten.

Except with the passing of the holidays…I’m on a tight budget so now is the “survive off your pantry/freezer/fridge” days. And thank goodness I stocked up on some things…like veggie burgers…because I’ve been coming up with new and fun ways to eat these foods that I have hunted and gathered at various grocery stores…and incorporated them into my meals.

This weekend, instead of taking the easy (and more expensive route) for lunch on Sunday, I decided to get a little creative. I knew I had the Qrunch Classic Curry with Lentils Quinoa Burgers in my freezer…and I had some salad fixings from the previous night’s dinner (I made homemade dolmades with a Greek side salad)…so I thought…a salad would be good, but I wanted it to be more substantial. The answer…Qrunch Classic Curry with Lentils Quinoa Burger. No bun needed…just flavor.

I simply got out my skillet and toasted these up on each side, about five minutes per side, and while they were browning, I got out the greens, tomatoes, onion, bell pepper, and the tzatziki. When the burgers were done, I chipped them up, scattered them over the salad and topped it off with the cucumber and dill dip. One amazing salad…ready to devour.

Using the Qrunch Classic Curry with Lentils Burger as the main protein source in the salad was genius. First of all, as the base of this burger is quinoa, it is a bit softer in texture and a little more…crumbly. So, not trying to stuff it between a gluten-free bun and not have it spill anywhere was PERFECTION! This is Qrunch’s newest flavor, and was created to sort of recreate the flavor of samosas, which are available at fine Indian restaurants. The lentils were added to give it a mild, earthy flavor, and the curry seasoning was a blend of both sweet and spicy. That is the perfect blend to create the perfect flavor in what might be the perfect burger. And serving it up with the raw veggies and topped with tzatziki was ideal. Seriously…it was a blend made in heaven. The burger had this nice crisp outside, but was flaky and soft on the inside. It was packed…packed…with fine flavors and just…really impressed me. I am already going to prepare the other two burgers the same way this coming Wednesday, per the request of my (carnivore) roommate…who absolutely fell head-over-heels for this combination. We were both very impressed.

So, let’s take a gander at the ingredients that go into the Qrunch Classic Curry with Lentils Burgers, shall we? These burgers are made from organic millet, organic quinoa, organic lentils, organic coconut oil, organic onion, organic carrots, organic broccoli, organic spinach, organic arrowroot starch, organic apple cider vinegar, organic psyllium seed powder, sea salt, organic garlic, organic non-GMO canola oil, and organic spices. This is how you can still eat clean and do it out of your grocer’s freezer section. I know what all of those ingredients are and love that most of them are organic. Yep…happiness can be achieved through an amazing, healthy veggie burger. The Qrunch Classic Curry with Lentils Quinoa Burger is gluten-free, wheat-free, corn-free, soy-free, animal-free, egg-free, nut-free, dairy-free, MSG-free, non-GMO, and low in sodium.

The nutritional information reflects a product that is made from wholesome grains and real food. A serving size of the Qrunch Classic Curry with Lentils Quinoa Burger is 1 burger (91 grams). There are 4 burgers in each box. A serving will provide you with 200 calories, 10 grams fat (health fat), 2.5 grams saturated fat, 0 grams trans fat, 0 mg cholesterol, 200 mg sodium, 25 grams carbohydrates, 3 grams fiber, 0 grams sugars, and 4 grams of protein. It is a nutritional powerhouse to be certain. And filling. The lack of sugars and the higher fiber and protein ratio helps satiate any appetite.

I fell in love with the taste, texture and popping flavor of the Qrunch Classic Curry with Lentils Quinoa Burgers. I am so excited that I am having them again so soon. Because…total yum. They were so good and amazing in this salad. I’m not sure how they would have been sandwiched between a bun, and I’m in no hurry to find out. I think I found my one true pairing with this salad. I’ve got a busy day planned on Wednesday, so this will be the ideal dinner to come home to. I can’t wait.

A delicious salad topped off with Qrunch Classic Curry with Lentils Quinoa Burger

November 6, 2015

Recipe: Gluten Free Magners Hard Cider Brown Butter Waffles

So…it’s a thing that we do whenever there is a weekend at my friend Jenn’s house (aka: Weekend at Jenn’s)…where we bake up or cook up something different, fun, unsual, and (hopefully) delicious every Sunday morning. It’s nice because it’s a great way to spend the morning, and, it means that Cathy and I depart with full bellies to get us home to Louisville. It’s a fun little tradition. And, both Jenn and I make it a point to find interesting recipes to attempt each time.

Except, as this past weekend approached, we realized we hadn’t done our usual scouring of Pinterest for something new, exciting and fun. So, aside from the Pink Salad (a must!) that she makes and that we managed to eat in 2 days, we thought of revisiting the the Gluten Free Strawberry Breakfast Cake, which we made the last time we were there. And, while this was definitely a tasty option, I was in the mood to try something new.

And, for some reason, I was thinking waffles!

So, after a bit of google-fu, I stumbled across the website Buttercream Blondie: Flirt With Desserts. And the google search that brought me there involved Magners Irish Cider (the best hard cider!) and the word…WAFFLES. Hence, her recipe for the Magners Hard Cider Brown Butter Waffles. Jenn and I simply had to swap out the flour with some of the gluten-free ones she keeps on hand (because she is awesome like that!) and we had breakfast in the making. We also adjusted some of the measurements because we were not going to open up a bottle of Magners and only use part of it at 8 am in the morning. Not happening. So, below is the adjusted recipe to fit my diet and what we had on hand! Guess what…theses were phenomenal.

Mickey shape not required…but with a Disney trip in the planning stages, I figured it was appropriate!

Recipe: Gluten Free Magners Hard Cider Brown Butter Waffles

Gluten Free Magners Hard Cider Brown Butter (Mickey) Waffles

Servings: 7-8 (depending on waffle iron)
Time: Prep 15 minutes; Cook 10 min per waffle

Ingredients for Waffles:

2 cups Gluten Free All Purpose Flour (we used King Arthur Gluten Free All Purpose Baking Mix)
1 tablespoon baking powder
1 teaspoon salt
2 tablespoons light brown sugar
4 ounces unsalted butter, browned (or Earth Balance Vegan Butter)
1 bottle Magners Irish Cider
1/4 cup whole milk (or non-dairy milk)
2 eggs, separated
1 teaspoon vanilla extract

Ingredients for Magners Syrup:

1 bottle Magners Irish Cider
1/2 cup light brown sugar
1 tablespoon unsalted butter (or Earth Balance vegan butter)

Directions:

Make the syrup.

Bring Magners and light brown sugar to a boil in a medium-size sauce pan.

Reduce heat to medium and allow mixture to buble away for about 10-20 minutes. It should reduce down to about 5 ounces or so. Stir in 1 tablespoon of unsalted butter.

Meanwhile…make the waffles.

Brown the butter. To do this, simply start melting butter over medium heat in a pan with a light-colored bottom so that you can keep track of the color. Swirl the pan occasionally to be sure that the butter is cooking evening. As it melts, the butter will begin to foam and the color will progress from lemony-yellow to golden-tan, and finally, a toasty-brown. Once you smell that nutty aroma, take the pan off the heat and transfer the browned butter to a heat-proof bowl to cool.

Heat the waffle iron.

In a bowl or measuring cup, mix together the milk (dairy or non-dairy), vanilla extract, and 2 egg yolks.

In a larger bowl, mix together all the dry ingredients (flour, baking powder, salt, brown sugar).

Add the cider, milk-yolk-vanilla mixture, and browned butter to the dry ingredients and whisk together until smooth.

Whip up 2 egg whites in a clean bowl until stiff peaks form. Fold the egg whites into the batter.

Spoon into waffle iron and cook until golden brown.

ENJOY!

~*~*~

Let me start by saying that I think that this syrup is the best syrup I have ever had the pleasure of drinking…er…pouring over my waffles. It is sweet and delicious and amazing. And yes…tastes like Magners (aka: BEST HARD CIDER EVER!). And when paired with a waffle, that has a batter that is prepared with the fizzy goodness of Magners, well, you have a winning combination. The waffles were crispy, golden, amazing on the outside, and boozy, soft, and warm on the inside. It was Disney Boozy Breakfast perfection. And I was one happy waffle-eating gluten-free girl.

This recipe is phenomenal. Especially the syrup. Just don’t over reduce the syrup or you’ll end up with Magners caramel…which happened to us on our first attempt to make the syrup. We ended up with boozy Magners caramels though, so it all worked out okay. And the second batch of syrup cooked up perfectly while I made Mickey waffles with the boozy-good batter. Best. Breakfast. Ever.

September 9, 2015September 9, 2015

Restaurant Review: Kalapawai Café, Kailua, Hawaii

Restaurant: Kalapawai Café, Kailua, Hawaii

Normally humidity and heat don’t get to me. I thrive in warmer temperatures, to be completely honest. But the sun, heat, and humidity that were brought to Hawaii by the hurricanes and tropical storms is a new level of humid. And it’s a level that, being so close to the equator, I am not used to yet.

I was melting. Literally. Melting at Pearl Harbor yesterday afternoon. But, myself and my traveling compatriots all survived and had quite the experience at Pearl Harbor. Totally…unforgettable. It was the one place I was making a requirement…and the other two also felt the same way. Despite the intense sun, the humidity, and the heat…it was all worth it.

All that being said, afterwards we headed toward Kailua, which was home to the restaurant we would be having dinner in that evening. The little restaurant is Kalapawai Café, this quaint little café and market. We were early, as they don’t start serving dinner until 5 p.m. So, while waiting, we scoped out a bit of Kailua. We went to Walgreens so Jenn could pick up more Ibuprofen (sunburns suck!). We dropped by this little bookstore called Book Ends. It was in disarray, but it killed a bit of time. And as we were heading out, it was time for dinner. Talk about timing, eh?

We were greeted at the door as we entered and were able to ogle the dessert case, where I spotted macarons immediately. Jenn noted the Flourless Chocolate Cake as well. Mmmm…dessert. But, our hostess guided us to a nice cool spot (we must have looked hot!) right under the air conditioning and got us situated with menus. Our waitress soon followed, bringing us glasses of water and asking us if we wanted anything besides water. We were all trying to rehydrate after Pearl Harbor, so we just stuck with the H2O. She went over the specials and over what the Auction Price Fish of the Day, Auction Price Fresh Fish for the risotto was, and what the Auction Price Fresh Fish for the Greek Salad was. She gave us a moment to peruse the menu.

Upon her return a few minutes later, we were pretty much set. We mentioned that I was a Celiac vegetarian and she said…”Okay…so no wheat no meat…” She asked if I did dairy…I said I can…but I don’t always handle it well. So she recommended the meal I had been eyeing in the first place due to the fact that it was labeled gluten-free AND contained no meat. She said she’d just have the chef leave off the cheese. Perfect. Jenn and Cathy put in their orders too…and we cooled off, chilled, and got to watch the kitchen work. I love open kitchens. Hearing the expediter call off the orders was awesome. Seeing the small line of chefs preparing at their different stations…yep…I love this stuff.

And soon…it was our order being made and being delivered.

Oddly enough, I had pegged what Jenn was going to order. I know my friends! Jenn ordered the Crab & Artichoke Dip ($12.00), which contained huge chunks (I mean HUGE) of blue crab, chopped artichoke (which didn’t overwhelm), fresh mozzerella, provolone, parmesan, red bell pepper, sweet onion, and served with toasted crostini. Her meal looked cheesy good. And it was delicious according to her. Especially since they used great care to put chunks of crab meat into the dish itself…instead of skimping on the prize protein. That was a huge plus. The plate got polished. She said she’d offer me some, but basically everything about the dish offended me. LOL!

Kalapwai Cafe's House-made Okinawan Sweet Potato & Goat Cheese Ravioli w/ asparagus, roasted grape tomato & lemon-thyme brown butter sauce — Kalapwai Café’s House-made Okinawan Sweet Potato & Goat Cheese Ravioli w/ asparagus, roasted grape tomato & lemon-thyme brown butter sauce

Cathy had gone back and forth on what she wanted, opting between the ravioli and the shepherd’s pie. In the end, she ordered the House-made Okinawan Sweet Potato & Goat Cheese Ravioli ($15.00), served with asparagus, roasted grape tomato, and a lemon-thyme brown butter sauce. She said the pasta was okay (duh!), but the star of the plate was that sweet potato and goat cheese. The star of any ravoili should be the filling. That’s the entire point. The pasta…it should definitely be homemade and good…but it it simply a way to hold the delicious filling inside. She devoured her meal. In fact, for the first time, she was the first one done eating.

Kalapawai Café's House-made gluten free potato gnocchi w/ grilled asparagus, roasted mushroom & tomato, ver’jus & sauce romesco — Kalapawai Café’s House-made gluten free potato gnocchi w/ grilled asparagus, roasted mushroom & tomato, ver’jus & sauce romesco

As for me, I ordered the House-made Gluten Free Potato Gnocchi ($16.00), served with grilled asparagus, roasted mushroom and tomato, ver’jus and a sauce romesco. It normally would come with Manchego cheese, but they left it off my dish since dairy and I are broken up. These “gnocchi” were toasted potato puffs. Sort of like…a naked tater tot. And to be honest…that’s exactly what they tasted like. This dish was like eating breakfast for dinner. The gnocchi had this great toasted outside, think…perfect hashbrowns, and then were soft like the inside of a tater tot, on the inside. The vegetables were grilled and cooked to perfection, pairing nicely with the breakfast-like gnocchi on my plate. And the sauces gave a nice hit and addition of flavor to be sure. I loved it…because breakfast is one of my favorite things in life. It wasn’t what I was expecting. Definitely less pasta more potato. And I was okay with that. It just wasn’t what my palate had been expecting. It was a nice surprise.

Afterwards we were asked if we’d like to see a dessert menu. As we never turn down looking at least, we perused and finally opted on splitting the macaron plate (it came with 3) ($5.00). Normally this was an assortment of vanilla, lemon, and lime ginger, but they were out of vanilla, and I wasn’t too sure on the lime ginger…so we went with three of the lemon macarons. They were retrieved from the case and…oh…oh yes…they were worth it. Little pillows of lemony flavor. Like…big lemon flavor too. None of this fake stuff or lack of flavor. It was like a lemon bar and lemon chifon cake. It was just…yummy. And we were happy that we went that way with the dessert in the end.

I was actually quite impressed with the service and the food that came out of Kalapawai Café. I would return there to eat in a heartbeat. I loved the dish I was served, even if it wasn’t what I expected. And having macarons on the dessert menu always wins, because they are a light option that still feels like a treat.

What a way to end the first night in O’ahu.

Kalapawai Café's Lemon Macarons — Kalapawai Café’s Lemon Macarons

September 7, 2015

Restaurant Review: Caffe Coco, Kapaa, Hawaii

Restaurant: Caffe Coco, Kapaa, Hawaii

Today was one of the best days I have had in Hawaii. Oddly enough, it also falls on the day that I was supposed to run the Kauai Marathon. And given the circumstances, that would be a huge bummer. And it was. It really, really was. But, to take my mind off of the situation, Cathy had a plan to drive up to the North Side of Kauai and spent the afternoon at Hanalei Beach.

Happiness is me and a beach. And thanks to my ankle, doing fun beach-y things aren’t easy for me. So, while my roommate gets to paddle around in the surf…I’ve been strolling the beach a little…carefully and slowly…wishing that the currents and waves were a little easier for me to swim around in, but the injury is a little too new at the moment. Sometimes standing on the beach is a struggle. But that was the day. We packed up just before the heavy rains hit and went and grabbed some shaved ice from JoJo’s Shave Ice while waiting for it to lighten up. When it became evident that it wasn’t happening, we decided to go driving to a scenic place to wait it out because dinner was to be up on the North Side. When that looked like it wasn’t going to happen, we opted to drive back down to Kapaa before roads were flooded and figure out dinner somewhere down here.

One place we had been eyeing last night before deciding on pizza was this great place called Caffe Coco. Caffe Coco is a quaint cottage cafe with an outdoor garden setting on the island of Kauai. This adorable little restaurant strives to serve Island grown produce, fresh Island fish, organic chicken, and whatever else that will help support local farmers. LOVE that. This restaurant specializes in vegan, vegetarian and gluten-free. Making it ideal for me. BUT…that being said, they do serve a few dishes that offer a seafood or chicken option. A little something for everyone!

We all finally decided that we were a little hungry after assessing sunburns (Jenn and I got nailed today!) and putting some aloe after sun gel on it. Hoping that helps ease the sting and cuts down on the redness. So…we headed out for the short drive down to Caffe Coco, being greeted upon entering and being shown to seats out in their cute garden setting. We immediately loved the quirky, free, hippy-ish setting, the glass that coated the ground and the rustic setting. It was a very happy place for me. We had glasses of water poured while we browsed the menu. And soon, our waitress came over and asked if we had any questions regarding the menu, but by that point, we had it all pretty figured out.

So, orders went in. Jenn decided on the Organic Pasta Shrimp Fresca ($28.00) which is organic pasta and shrimp tossed with local tomatoes, basil, white wine, Parmesan, balsamic reduction and served with a green salad and garlic toast. Cathy got the Jamaican Jerk Organic Chicken ($28.00), served with purple sweet potatoes, coconut creamed kale, pineapple salsa and server with a green salad.

As for me…I went with two of the Starters listed on the menu. The first was a cup of the Thai Curried Pumpkin Soup ($5.00) and the Vietnamese Summer Rolls ($10.00) with organic greens and a peanut sauce. And after seeing it come out, I also decided to add their Hibiscus Iced Tea ($4.00) to my meal as well.

We could see the kitchen from where we were sitting and could hear the fuss with the chefs. Turns out a 20 person wedding party was set to arrive and they were working on getting out food to clear everything down to be prepared for the wedding orders. It was a little chaotic, but everything came out to the waiting tables, and all of it looked great. And soon…ours came out as well.

Everything looked and smelled amazing. Jenn’s shrimp and pasta looked amazing…and she said the sauce with the garlic toast was phenomenal. Not to mention, they didn’t skimp on the shrimp, but served her up a perfect number and all a great size. No small shrimp here. No way. Cathy fell in love with her meal at first bite, but LOVED the creamy sauce that everything was set in. That was her favorite part for sure. But it looked amazing. And colorful to say the least. She said it was spicy without being overly spicy and ‘tasty.” She was in a happy place for sure.

As for mine. HOLY COW!! LOVE. Just pure love. I loved everything about each dish. The soup had this rich depth of flavor. I loved the floating pepitas that were resting on top and the various onions and creaminess that came with each bite. Just…YUM!! I ended up saving most of this to the last bite. The Vietnamese Summer Rolls were delicious. Packed with greens laying in this delicious peanut butter and sriracha sauce. You brought me a bowl of peanut butter…I’m now a very happy girl. It paired well with the organic greens and veggies that were stuffed into each roll. And I devoured every last bite…and every last bit of that sauce. This was amazing, delicious food. Happy place…discovered.

We were given a dessert list to look at, being told that the pudding was vegan and gluten free…and the brownie and chocolate chip cookie were gluten-free as well. They were out of their homemade ice cream at the moment. We considered it for a brief moment, but decided we were ready to call it a day and we would return to the resort for the Macadamia Nut Hershey’s Kisses we had stashed there.

OH…yeah!! That soup was one of the best things I have ever eaten. I was beyond happy and satisfied…and we all left there content and full…without being too full. Love is definitely finding a great place to eat that honestly has a little something for anyone and everyone. And I felt completely comfortable eating there. Even moreso when the check arrived and my order was circled with a note that read: “**Celiac & Dairy Allergy**”. Oh yeah…that was so nice to see. It means they take their customer’s dietary needs to heart.

Everything was delicious and we all left happy plates and walked out comfortably full. Feeling good about our meal choice and loving the food we ate. This was one of the best places on the Island of Kauai. It might seem pricey, but the food is worth the stop and the price. You will not be disappointed. I was beyond impressed with service and food.

I’d go back again in a heartbeat. Hell, I’d go back tomorrow!

Caffe Coco's Thai Pumpkin Curry Soup and Vietnamese Summer Rolls with Organic Greens and Peanut Sauce — Caffe Coco’s Thai Pumpkin Curry Soup and Vietnamese Summer Rolls with Organic Greens and Peanut Sauce

September 6, 2015September 6, 2015

Restaurant Review: Brick Oven Pizza, Kapaa, Hawaii

Restaurant: Brick Oven Pizza, Kapaa, Hawaii

It was a long day of driving, shopping, and some exploring. There was even beach time and some wading into the water. It was a good day, filled with a few minor bumps in the road. But…there comes a time when you suddenly realize that the crepe you ate for breakfast has completely worn off and that protein bar you consumed as a snack…even though you weren’t really hungry but you knew dinner was still a ways off…wears off.

That was yesterday.

And with me not being able to run the Kauai Marathon…dinner plans were sort of up in the air. Original plan was to get gluten-free pizza from this local chain (they have 4 locations on the island) called Brick Oven Pizza. From the reviews on Find Me Gluten Free, they did a good job with avoiding cross-contamination as much as possible. BUT…pizza was a pre-race thing and I was definitely not prepping for a race now. Before leaving for Hawaii, I had noted this to Cathy and she did a bit of poking around, finding a little spot called Caffe Coco, also in Kapaa, that serves up dishes made from island-grown produce, fresh fish, and organic chickens, wanting to support local farmers as much as possible. They specialize in vegetarian, vegan and gluten-free.

We were sort of…not really sure what we wanted for dinner, but after looking and re-looking at menus, we decided to just go for it and get a pizza. Between the three of us, we could eat a small (8 slices) gluten-free pizza and not overdo it and kill ourselves trying to polish it off. So…Brick Oven Pizza won out.

We piled into the rental car and headed that way. It’s a very short drive from our resort, and we pulled into the parking lot and made our way inside. We were seated by the hostess near the back of the restaurant and given the menu to look over. We already knew that we were doing a gluten-free pizza. The thing is…I am not able to handle much dairy and Jenn and Cathy are cheese-lovers. I am a vegetarian and Jenn is not a not a huge fan of vegetables. So…the thought was to do a half-and-half pizza and Cathy (who can eat either way) can share on each end. BRILLIANT!

Our waitress wasn’t sure that one gluten-free pizza would be enough for the three of us, but we decided we’d grab dessert if we were still hungry (we heard about a place on the radio that had vegan ice cream)…so we convinced her that we wouldn’t starve with it just being one pizza between the three of us. So, we put in our special order, with one half of the pizza having mushrooms and pineapple with no cheese, and the other half having cheese and the house-made Italian sausage. This is how we do it!

It was quite a wait for the pizza to be made, which is fine. They did explain that the gluten-free pizzas take a little bit longer, and with a dairy-free vegetarian getting half of a pizza that has dairy and meat on it, they were just trying to be a little more diligent with the cooking and the slicing process. So, I’ll take that as a good sign. But when the pizza did arrive, we paused long enough to take pictures and then…it was time to devour.

And it did meet with a messy, messy death.

The crust itself was your typical cracker crust, which is not my favorite, but when you are gluten-free and want pizza…you get what you get. And, while it’s a thin and crispy crust, it means that it isn’t quite as filling and you don’t feel as guilty devouring it. That being said, three of us were consuming 8 little pieces of pizza. So, it was actually the perfect light pizza meal as far as we were concerned.

My carnivorous cheese-loving traveling partners really raved about the sausage on their half of the pizza, saying how full of flavor it was. They loved the cheese, and even topped off their slices with the Parmesan cheese from the shaker. The odd piece out was split between them.

My un-cheesy, pineapple and mushroom topped side was delicious. The red sauce wasn’t too heavy, but it had good tomato flavor to it. I loved the way the mushrooms were cooked in, giving them that meaty texture. And the pineapple was juicy and amazing. I really enjoyed this pizza…healthy as a pizza could be with it still being…pizza. It was easy for me to digest, which was the important part. Delicious! I was satisfied when I split the odd-ball extra piece with Cathy and we considered our dinner…done.

The waitress tried to entice us with more, but we said we were done. She happily delivered our check…our Gluten Free Half Mushroom/Pineapple Half Cheese/Italian Sausage Pizza ($18.95) was a hit, for sure. And, for a gluten-free pizza…affordable. Brick Oven Pizza does charge an extra $3.50 for a gluten-free pizza…so there was that. In the end, what we had delivered what all of us wanted in the pizza. And thank goodness they could do half and half so that we all got something that we wanted/needed with the actual pizza.

For a local chain offering a gluten-free crust, I was happy with the pizza I received. It was just enough to allow us to go to that ice cream spot we heard about and indulge a little in some local ice cream. And that…was a nice bonus. If you are in the market for a safe gluten-free pizza…try out Brick Oven in Kapaa. I’ll go back next year before the marathon for sure!

Brick Oven Pizza Gluten Free Half Mushroom/Pineapple (no cheese) and Half Cheese and Italian Sausage Pizza

September 6, 2015

Restaurant Review: Living Foods Market and Café, Koloa, Hawaii

Restaurant: Living Foods Market and Café, Koloa, Hawaii

Okay…so technically this was an unplanned, unexpected way to have breakfast on Saturday morning. The initial plan was to go by Sweet Marie’s Hawaii Inc., Hawaii’s first 100% dedicated gluten free bakery. It sort of reminded me a little of home with Annie May’s Sweet Café, when my friend Jenn sent me the link to the Web site. I was pretty stoked about having a 100% gluten-free facility where I could grab snacks, treats, and even a meal (see…just like Annie May’s…minus all the cool unique stuff like soft pretzels, toaster treats, and that sort of stuff).

However, it seems Sweet Marie’s is no longer in business. The sad thing is…nothing indicates this. Not one thing. We got into the car and got our morning coffee…then headed to where Sweet Marie’s was supposed to be…but it wasn’t there. A different business now occupied the spot. The Website and Facebook page do not indicate that this bakery closed…but it’s gone. G.O.N.E. And I was really, really put out and sad…because I had planned out what I wanted to get there to eat, and now I had no idea where to get breakfast that morning.

Then Cathy saved the day. While looking around on Find Me Gluten Free (which I later found a review on Sweet Marie’s from June saying that the place was closed), Cathy had discovered a place called Living Foods Market and Café, which is a local gourmet market and café that offers up the freshest seasonal specials and local favorites, as well as handpicked imports from around the world. In addition, they offer a cafeteria-type café, offering an impressive menu with items that are created by the culinary team that is employed there. They offer paninis and pizza and…the kicker…GLUTEN FREE CREPES…among other things. It was breakfast…and the three of us thought crepes sounded divine.

Living Foods Market and Café Smoked Ham and Cheese Crepe

So, we left the ruins of a gluten-free bakery dream behind and took the 25 minute drive around to Koloa, where Living Foods Market and Café is located. It was a nice shop to be sure. The market was packed with familiar items and items I had never seen before. And lots of tasty, tasty sounding foods that I only wish I had time to purchase and consume before my time in paradise was up. We got in line to place our food orders…

Cathy was the oddball this time. She went ahead and ordered the Smoked Ham and Cheese Crepe ($13.99), which is basically your simple breakfast crepe…smoked ham, melted fontina cheese and a soft cooked egg. It sounded like everything she liked in the world and normally couldn’t get at home, thanks to the chef of the apartment being a gluten-free vegetarian who is lactose intolerant. HA!

Jenn and I, without any conversation, apparently were on the same wavelength when it came to our choice for crepe. We both got the Sautéed Apples Crepe ($13.99). Cathy and I got bottles of water to go with ours and we went to find somewhere to sit. Most of the larger tables were taken up, but we did find a table with two chairs at it in the back, and hauled over a seat from another table for the third. I left Cathy with the table and returned to (selfishly) poke around more in the market and then retrieve the crepes upon completion.

Jenn was still inside and began to tell me about this crazy-good sounding macadamia nut butter that she found in the food isles. I had her go show me. It was crazy-expensive (well…maybe not for macadamia nut products), but sounded amazing. She was considering purchasing it. I said it was relevant to my interests. HA! So, we poked around a little more at some of the local products (as in hand soaps, shampoo, the like), until the chef at the line called Jenn’s name and heaped this plate up with the biggest crepe I had seen in my life on top. I think they used 1 full or maybe 1-1/2 apples in the apple crepe. Cathy and my order followed right after…with Cathy’s crepe looking the most normal sized and mine being this monster. I carried the breakfast plates outside to the table and we all tucked in for our meal.

Cathy did, in fact, love her breakfast-style Smoked Ham and Cheese Crepe. She especially loved it when she got to the part with the egg inside. She acted all surprised that there was an egg, despite the fact that it was listed on the description when she ordered it. She didn’t forget…she was just being Cathy. I think she’s so used to breakfast-type savory crepes having scrambled eggs inside…instead of a soft-cooked egg. Regardless…she was a happy pork-eating girl.

Jenn and I both tucked into the Sautéed Apples Crepe. This…was awesome. It is a crepe wrapper (which…I’ll get into my thoughts on that in a moment) wrapped around apples sautéed in butter and cinnamon and topped off with a drizzle of caramel and a dollop of whipped cream. I pushed my whipped cream to the side and took my first bite. So…the crepe wrap as opposed to the crepe that is cooked and toasted to this golden perfection, with a little golden crust on the outside…was missing. The crepe wrap was unexciting and dull in comparison to the crepes that I have had at Sweet ‘N Savory Food Truck in Louisville, Kentucky and C’est Si Bon! in Bexley, Ohio. Both of those gluten-free crepe places make their crepes on crepe stones, yielding a much more finished product. While the wrap here at Living Food Market and Café was…pale and a little bit gummy. The fact that the fillings were not cooked inside the wrap itself made it so that the hot apples and their juices soggied up the crepe and it eventually began to fall apart. All that being said, the apples were caramelized and cooked to utter perfection. Seriously. It was like diving into an apple pie and eating the filling only. The balance of apples to cinnamon was amazing…and filling. Whew. There were so many apples stuffed into this one crepe that it was amazing I was able to eat as much as I did. In the end, I pushed aside the crepe wrap and tried to eat the apples, but even some of that was left behind. It was not the way I intended to start the morning, but it was filling and delicious…and in the end…I suppose that’s all that matters.

After we ate and cleared our dishes, we headed out…pausing briefly while Jenn did, in fact, purchase the macadamia nut butter that was calling her name. YAY! And from there…it was off for a day of exploring (as much as I comfortably can) and some beach time. It was a nice way to start the day and left us relatively full until about 3 pm, when we packed up from the shore, drove back to the resort, cycled through showers, and headed out for dinner.

So, while it wasn’t the breakfast I anticipated, it was a hearty, and good breakfast in the end. If you love a sweet crepe…dive into that Sautéed Apples offering. Trust me!! It’s really good!

Living Foods Market and Café Gluten Free Sautéed Apples Crepe