Tortillas – The Celiathlete

June 2, 2016

Restaurant Review: Hops & Fire: Craft Tap House

Restaurant: Hops & Fire: Craft Tap House, Greenwood, Indiana

Normally, whenever I venture up to Indianapolis for an event, race, or whatnot, my one requirement is a stop at Cheeseburger in Paradise…because I can get a gluten-free veggie burger with gluten-free fries (or sweet potato fries)…and the burger custom made (no cheese; no sour cream) to fit my dietary needs. This is awesome, as any frozen burger patty, or even homemade burger, tend to be a bit mushy and end up slipping out of any sort of gluten-free bread used as a bun (be it an actual gluten-free bun or just some gluten-free bread). Cheeseburger in Paradise doesn’t have that problem…and it’s nice to be able to safely eat a veggie burger (so many use breadcrumbs as binder) out at a restaurant AND not have to eat it with a fork and knife (meaning…they have a gluten-free bun and I can pick it up).

Needless to say, I ran two half marathons, two weeks apart up in Indianapolis. After the first one (OneAmerica 500 Festival Mini Marathon), I did hit up Cheeseburger in Paradise. But two weeks later, I wasn’t ready to revisit Paradise. I just had it. My craving had been satisfied.

That being said, when I returned to the Indianapolis to run the Geist Half Marathon, I wanted to try something different. Step out of the comfort zone…try something new.

I had been hearing some buzz around a place located in Greenwood, Indiana, by a bunch of my friends up in that area. It was a craft beer tap house called Hops & Fire. And what was pointed out more than once was that when you step inside to be seated, the hostess will ask if you require any special menus. In addition to their regular menu, they have extensive vegan, vegetarian and gluten-free menus. I told her I was a gluten-free vegetarian and she grabbed both of those menus and a regular one for Cathy and told me that the menus don’t often cross over each other, but anything on either menu can be made gluten-free, vegan, or vegetarian. She took us to our table and we were seated.

Our waiter was totally adorable and came over to introduce himself. His name was Kyle and he asked how we were doing. Cathy pointed at me and said, “Well, she just ran a half marathon…” He raised his eyebrows and said, “So I’m guessing you want water.” HA! He was so right. Cathy had thought about trying one of their craft selections, but in the end started with the water.

Two menus and having so many options was a bit overwhelming to me. The only thing I knew I wanted to try was Gluten Free 3-Cheese Garlic Bread. I bought Lactaid specifically for this meal. No joke. We went ahead and mentioned that we wanted that as an appetizer and Kyle said he’d put that in while we finished making our decisions on what to eat, as it was the appetizer that took the longest to prepare. While he was gone, I started to narrow down my choices, getting it down to three options. After a little back and forth and pros and cons, I went for the one that didn’t contain cheese…as I was certain I was about to consume more cheese than my body was going to like momentarily.

Kyle returned to take our order, and as usual, as I’m the complicated one, I ordered first. I went with the Gluten Free California Wrap…keeping the House Chips as a side. Cathy went with the Stout Pork Belly BLT, which was served with a side of their Parmesan House Chips. Orders were in…after Kyle had to go and figure out how to combine two menus to make a dish. Poor guy!

Hops & Fire Gluten Free 3-Cheese Garlic Bread

Only a few moments late, a large plate was being carried to our table and put in front of us. Clearly, when I saw the fact that I could get Gluten Free 3-Cheese Garlic Bread…I didn’t read the description. This plate and appetizer was HUGE. Definitely enough for 4-8 people. Hops & Fire Gluten Free 3-Cheese Garlic Bread ($9.00), is a full gluten-free baguette, which is drenched in roasted garlic and salted butter, served with a gooey, melted blanket of shallots and chives, which are smothered in Provolone, Mozzarella, and Romano cheeses. This is then baked so that the top of the cheese gets golden and everything is melty and ooey-gooey. It comes with a side of marinara. I took my Lactaid and hoped for the best (sometimes it helps; other times, it doesn’t). I grabbed the slice on the end and pulled it away, the cheese stretching and making me…so happy. I cut it up, dipped a piece into the marinara…and immediately lost my mind. If you go to Hops & Fire, this is their signature appetizer and it is not to be missed. The gluten-free baguette was crispy on the outside and that perfect toasty, but still soft on the inside. The cheese was melted to perfection. The garlic was superb. Yeah…this made me SO happy. And, for the record, the Lactaid worked…this time. Thank goodness! This was A LOT of food, so Cathy and I said we’d eat half of it and get a box and take the rest of it home. That’s what we did as our food arrived. We boxed it up…and it was lunch the next day.

Hops & Fire Stout Pork Belly BLT with a side of Parmesan House Chips

So, let’s start with Cathy’s lunch, shall we? My om-nom-nomnivore (haha) friend loves to eat pig in any form she can. This is no joke. She loves her pork products. So it was no surprise to me that she chose the Hops & Fire Stout Pork Belly BLT ($12.00) off of their Brewed Baskets selections on the regular menu. It came with a decent serving of their Parmesan House Chips on the side. This sandwich is not your typical BLT. Hops & Fire serves up a stout beer and kosher salt-brined local pork belly, which is seared, roasted, sliced thin, and pan fried, then topped with baby bibb lettuce, beefsteak tomatoes, and homemade apricot onion jam…served on their grilled garlic shallot bread. Here’s the thing…they do NOT skimp on the pork belly bacon in this BLT. Not one bit. You’ll see by the photo I’m putting up here for those of you who are not a gluten-free vegetarian like me. I mean…it was BACON. FOR. DAYS. She had more bacon than Parmesan House Chips. And that’s not a bad thing, as the protein is, honestly, what you are shelling out money for. She said the garlic shallot bread was amazing (we Celiacs will never know…). She said it could have used a slight bit more mayo…but it was awesome. And yes…she devoured it all and the chips. Carnivores. Oy!

Hops & Fire Gluten Free California Wrap with a mountain of House Chips — Hops & Fire Gluten Free California Wrap with a side of House Chips

As for me…I went ahead and combined an offering on the Vegetarian Menu and asked that it be made gluten-free. I opted for the Gluten Free California Wrap ($12.00)…mostly because it didn’t have cheese and avocado always wins. The California Wrap is a gluten-free tortilla that is stuffed and rolled up around fresh sliced avocado, beefsteak tomato, bibb lettuce, pickled onions, and a roasted garlic aioli. OH MY GLUTEN FREE GODS!! This was a simple, basic, wrap, but it tasted amazing to me. Maybe it was because I had just pounded out 13.1 miles and was living off of watermelon and water at that point, but this wrap was great. Gluten-free tortillas are nothing to write home about, and I’m pretty certain this was the standard gluten-free teff tortilla. But it just serves as a way for me to pick up and devour the veggie-licious produce that was stuffed and rolled up inside. The aioli, by the way, was delicious. The avocado was ripe and sweet. The tomatoes…so good. I loved every bite of this wrap. It came with a mountain…no…a landslide of their House Chips, which I couldn’t even finish. Where Cathy had a decent side of hers, the chips serving was bigger than my wrap…so…I ate what I wanted and left the rest.

Hops & Fire Gluten Free and Vegan Ice Cream Sundae

We were full, but we couldn’t end our experience there. Kyle tempted us with a dessert menu, pointing out that those marked with a gf were gluten free and also the codes for vegan and vegetarian as well. We were very tempted to get one of the Desserts For Two (yeah…we so wanted the Gluten Free and Vegan S’mores Cast Iron Cake), but in the end, decided we were too full for that and went with splitting a single serving of the Vegan Ice Cream Sundae ($5.00). This was a small bowl (thank goodness) that had a scoop of vegan ice cream, drizzled lightly with hot fudge. It was perfect and a great way to end the meal. It was amazing. The ice cream was not as creamy as regular ice cream, but it was cold and melty and amazing. And the hot fudge…that’s always a welcome addition to anything ice cream-ish.

Kyle brought us our check once we had polished it off and we paid in cash and got our things together to go. We talked about the food for a bit of the drive home…and how amazing and good it was. I was beyond happy with the service and the attention paid to each dish that was ordered, making sure that it fit my dietary needs…nothing that made me take pause and question whether it was safe for me to eat or not.

I’m already planning my return to Hops & Fire. So, if you happen to be in the Indianapolis area, or traveling through, do make the trip to Greenwood and check out this amazing and delicious place. You have a specialty diet…they have you covered. And I love it.

Next time…gluten-free onion rings. It’s happening!

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!

October 5, 2015

Product Review: Toufayan Bakeries Gluten Free Garden Vegetable Wraps

Product: Toufayan Bakeries Gluten Free Garden Vegetable Wraps – $4.59+

There was a time, not too long ago, back when I was first entering the world of Celiac Disease and the gluten-free lifestyle, that I discovered there was a huge lack of things like…sandwich wraps…at least decent ones…out on the gluten-free market. That has since changed, thank goodness, as more familiar products are being created. It’s nice to actually have a gluten-free product that isn’t chips or cookies or brownies or cake or…you get my point.

When it comes to food, I like my snacks too, but I really crave real food. And, as I’ve been making a point of cleaning up my diet, real food is taking a top priority over highly processed, nutritionally-lacking foods. I mean, I still have my (gluten-free) cake and eat it too…but I’m making better, plant-based, real-food choices more than anything else. I am working off a meal plan and it’s really a life savor. Sometimes it does mean a ton of prep work…but it’s worth it. In the end…it is totally worth it.

Well, tonight’s meal plan called for Greek Tacos. The original recipe called for pita bread, but the one version of gluten-free pita bread I found isn’t be sold at my grocery store anymore…so…tortillas it is. When I went shopping at Jungle Jim’s International Market on my birthday, one of the gluten-free products I picked up that I hadn’t found anywhere else was…sandwich wraps.

It is so difficult to find good gluten-free wraps, even today. You go to fold one and it breaks. It’s too thick…or perhaps not thick enough. It doesn’t have a good flavor. It doesn’t cook well. It doesn’t hold together or immediately crumbles when you wrap them up. They rip and tear…you get the drift.

Well, as I had never heard of the Toufayan Bakeries brand before…I decided it was worth trying. If anything else, I was just stuck with another wrap that crumbled under my high expectations. Well, with these Greek Tacos being prepped and needing a vehicle in which to be built upon, I pulled the Toufayan Bakeries Gluten Free Garden Vegetable Wraps out of my pantry and immediately set to work on building dinner on them.

Toufayan Bakeries is one of the largest, privately-held, specialty bakeries in the United States. It produces over 100 varieties of baked goods daily, including its own line of gluten-free wraps and gluten-free pita chips. I have yet to find the gluten-free pita chips, but I found a few varieties of the wraps while grocery shopping. Being on a budget even on my birthday, however, I only picked one to try in the end.

Available in four different flavors— original, garden vegetable, savory tomato, and spinach— the wraps are 100% gluten free. These wraps are processed a separate, dedicated gluten-free line, routinely tested to be under 10 ppm.

It was definitely time to put this new (to me) brand to the test. And what does that better than a mess of Greek vegetables, lentils, and sauce, right? I went to work immediately building the Greek Tacos up with warm lentils, thinly sliced red onion, tomatos, local bibb lettuce, and diced cucumber…topped off with a vegan tzatziki sauce. Talk about testing the durability of a wrap, right? Well, the only problem was…there was too much veggie goodness for the wrap, so actually folding it up wasn’t happening. I had to eat it…like a taco. And since this is Greek Tacos…that actually was okay.

So…this is how it stacked up…

I absolutely LOVED the taste and texture of the Toufayan Bakeries Gluten Free Garden Vegetable Wraps. It had a great feel to it, However, it wasn’t quite able to stay together…but for the most part, it handled the plethora of textures and volume of food that I hefted into it. So, I’m not surprised it got a bit soggy (lettuce, tomato, cucumber and a yogurt topping…yeah…it happens) and crumbled a little. But, for the most part, it did hold up and I was able to eat the wrap like a taco for much of my dinner. That is a HUGE thing as most of the time I’m left eating the remnants off my plate with a fork. The flavor was amazing and didn’t distract from the filling itself, just acted more as a kick-start to flavor town. And, finally, someone got the texture right. It wasn’t gummy or dry. It was pliable and light and just…really delicious. I will have to check around at stores around here for more Toufayan Gluten Free Wraps…because I just want to keep trying them out in various ways…

I’m thinking quesadillas or burritos might be next. Maybe just a basic sandwich wrap. We’ll see. With wraps that don’t fall apart instantly…the possibilities are endless.

So, what are the Toufayan Bakeries Gluten Free Garden Vegetable Wraps made from? Well, they are made with tapioca starch, water, rice flour, soybean flour, shortening (canola oil, palm and palm kernel), vegetable blend (spinach, parsley, red bell pepper, carrot, tomato, onion, shallot, garlic) food starch modified (corn starch, tapioca starch), potato starch, contains 2% or less of the following: yeast, baking powder (calcium acid pyprohosphate, sodium bicarbonate, corn starch, monocalcium phosphate, calcium sulfate, whole eggs, fumaric acid, mono and diglycerides with citric acid (a preservative), maltodextrin, dextrose, xanthan gum, egg whites, calcium propionate (to maintain freshness), and salt.

Whew. That’s a laundry list, yeah? I actually would prefer for my wraps to have fewer ingredients and additives in them, but I guess that’s what gets them so close to that flour tortilla flavor.

As for nutritional information, a serving size of the Toufayan Bakeries Gluten Free Garden Vegetable Wraps is 1 wrap (52 grams) and there are 6 wraps per package. This serving will provide you with 120 calories, 3.5 grams fat, 0.5 grams saturated fat, 0 grams trans fat, 20 mg cholesterol, 350 mg sodium, 24 grams carbohydrates, 2 grams fiber, 4 grams sugars, and 5 grams protein. They do have the fact that they are high in fiber and protein to make them feel more filling in the end. So, that is very handy.

I absolutely loved what I tasted when I bit into the Toufayan Bakeries Gluten Free Garden Vegetable Wraps. And while my first attempt at using them wasn’t exactly as I envisioned, I have high hopes for the next. If you can track down the Toufayan Bakeries Gluten Free Wraps…I highly recommend it. One of the best attempts at a wrap I have ever had. Nicely done!

Greek Tacos made on Toufayan Bakeries Gluten Free Garden Vegetable Wraps

June 14, 2015

Product Review: Evol Foods Sweet Potato, Black Bean and Goat Cheese Street Tacos

Evol Foods Gluten Free Sweet Potato, Black Bean and Goat Cheese Street Tacos

Product: Evol Foods Sweet Potato, Black Bean and Goat Cheese Street Tacos – $3.99+

There are very few products out on the market these days that fill me with excitement and pure elation when I see them on the shelf for the first time. I know that might be hard to believe…but it’s true. Honestly. It’s true. Granted, there are some things that make me happy and truly excited when I find them…enough to run, flailing, up and down the aisles at the local Whole Foods or grocery store…but it’s not an everyday or even an every week occurrence.

That being said, one of my favorite foods in the world is…tacos. “Why tacos?” you might be wondering. Well…the reason I have a taco obsession (and have had weeks where all I cook are different varieties of vegetarian tacos…and call it Tour de Taco) is that you can literally put just about anything into a taco. For real! And it can be delicious. My favorite creation, by far, has been my veggie burger and fries taco. Yep…unhealthy but…OMG…yummy!

So, yeah, I was really, really excited to be shopping the frozen food aisles at my local Target one afternoon and spotting the orange and white box from Evol Foods for their new line of street tacos. Currently Evol Foods offers three gluten-free varieties with only one being vegetarian. So, hell yes, it came home with me and took up residence in my freezer. And, for some reason, I was unprepared for my lunches this past week…don’t know why. The never happens. But it did. So, on Friday, as I was intending on Indian food that night to celebrate my roomie (Cathy) heading out to audition for Jeopardy…this made the perfect lunch for us to share. I thought.

So Evol Foods mission is “to inspire people to care about where food comes from and how it is produced by making real food that tastes delicious. Love what you eat.”

Simple. Basic. And, as someone who has tried a couple of Evol Foods gluten-free and vegetarian products before, was pretty confident that the latest products to hit the market, the Evol Foods Street Tacos, would live up to not only their mission, but the high bar they set with the quality of their previous products.

Evol Foods Gluten Free Sweet Potato, Black Bean, and Goat Cheese Street Tacos (frozen, out of the box)

That being said, the first thing I noticed when I removed the tray containing the two (2) street tacos that are in each package were just how small these were. I mean…SMALL! Maybe 4-5 bites each small. Given the size of the packaging and the picture on the box, I don’t know, I just expected…more.

Ah well…I was fortunate enough to have planned ahead, bringing the rest of the Good Boy Organics Organicasaurus Tangy Tomato Puffs (previously blogged on) with me for my roomie and I to split as we had intended to split the street tacos to keep lunch lighter in preparation for a bit of a bigger dinner. So…size…it does matter when you see a product with 220 calories and figure…well…a regular size (6-inch) soft corn tortilla has 40 calories in each tortilla. What I got were two very tiny tacos with doubled up corn tortillas that were about the size of the palm of my hand. I was shocked.

It came with frozen pouch containing a somewhat mild-spicy salsa verde, so before I even worked on the tacos, I brought some water to a boil and set the pouch into that to thaw while I warmed up the teeny-tiny tacos for 2 minutes on the tray. They then sat for 1 minute more…until they were considered ready to consume.

Let me start by saying this…the taco stuffing looked like…a hairball a cat threw up. Seriously. The image on the box is so deceiving, showing impeccably orange sweet potatoes, surrounded by crumbled goat cheese and perfect black beans, topped up with the perfect drizzle of salsa verde. Do not let this fool you. Because one the taco is cooked, the insides look more like something mashed up together and left out for the dog. Or…as stated before…a coughed up hairball. People eat first with their eyes, so it looked rather unappealing. I gave each taco a healthy dose of the salsa verde, which I had to cut the packet open as it is not one of those that gives you a corner to tear across. Good thing my office is equipped with such things in the kitchen. I was still going with it, however. Because I’ve eaten quite a few things that didn’t look all that appetizing, but in the end were phenomenal.

Tiny tacos were placed on two giant plates and I carried one over to where my roommate was working. I think she thought I was joking when I set it down in front of her. Eager to see how it tasted, I shrugged, apologized for the lack of size in the taco, and hurried to my own desk to tuck into my lunch.

It was…bland. Honetsly. If it wasn’t for the healthy squirt of salsa verde, I would venture to say that the Evol Sweet Potato, Black Bean and Goat Cheese Street Tacos would be nigh-on tasteless. Some things taste like a frozen dinner…and this is one of those things. The tiny corn tortillas began to fall apart. The filling was not appetizing to look at and not even seasoned. The salsa verde, thawed in a coffee cup full of hot water, was the best part of this entire dish. In fact, I ate my entire taco and then savored the little dinosaur puffs I brought as a side, instead of the other way around. I wasn’t impressed, and my roommate was less than impressed as well.

I get it…street vendors are big into tacos, and street tacos might be smaller than the average taco. But this was really not even close to being a filling and decent-sized meal. What a complete and utter disappointment. When the best part is the part I almost didn’t mess with…well…there is a problem. Never underestimate a good salsa verde with a nice kick of cilantro.

So, let’s take a look at the ingredients for Evol Foods Sweet Potato, Black Bean and Goat Cheese Street Tacos. These tacos are made from corn tortillas (white corn flour cooked in lime water, yellow corn flour cooked in lime water, water, and guar gum), sweet potatoes, organic black beans, goat cheese (pasteurized goat milk, salt, cheese cultures, vegetarian rennet, cellulose powder), roasted corn, salsa blend (jalapeños, green onion, cilantro, garlic), cheese sauce (whole milk, cheddar cheese [milk, cheese, cultures, salt enzymes], heavy cream, butter [cream, salt], water, potato flour, onions, rice starch, Parmesan cheese [part-skim milk, cheese cultures, salt, enzymes], sea salt spices), cilantro, jalapeños, salt, lime juice, cumin, and black pepper. The ingredients in the salsa verde are fire roasted tomatillo puree, jalapeños, cilantro, corn starch, lime juice, salt, onions and black pepper.

As for nutrition facts, the Evol Foods Sweet Potato, Black Bean and Goat Cheese Street Tacos have 1 serving per container, which holds 2 small tacos. This serving will provide you with 220 calories, 5 grams of fat, 3 grams of saturated fat, 0 grams trans fat, 15 mg cholesterol, 160 mg sodium, 36 grams carbohydrates, 5 grams fiber, 5 grams sugars, and 8 grams of protein. These are gluten-free and vegetarian.

So, yeah, you can say that I feel betrayed and really let down by both the presentation and the flavor of the Evol Foods Gluten Free Sweet Potato, Black Bean and Goat Cheese Street Tacos. Thank goodness I decided to go ahead and thaw out the sauce packet or I would have been very, very disappointed. I hate to say I wouldn’t purchase these again, but I wouldn’t. I’m glad I tried them, but I just wasn’t impressed. What a let down from Evol Foods.

Evol Foods Gluten Free Sweet Potato, Black Bean and Goat Cheese Street Tacos (prepared)

April 7, 2015April 7, 2015

Product Review: Pastabilities Gluten Free Tagliolini + Recipe Bonus

Product: Pastabilities Gluten Free Tagliolini – $5.99

There are probably a few things that you know about me by now. These may include the fact that Cuisine Cube has revolutionized my life in introducing me to products I never would have known about or thought to seek out. Another fact may be that I am a pasta-holic. Yep. I love pasta. I know…that whole athlete who loves pasta thing is pretty cliche (hey…my pre-race night of carb loading doesn’t include pasta…always gluten-free pizza!). But, ever since I was a child and could eat my first plate of spaghetti…I was hooked. I love any and all pasta and sauces. And while my options for pasta and their sauces have narrowed after first becoming a vegetarian and then, a year later, being diagnosed with Celiac…well…I haven’t let it hinder me from devouring one of my favorite food groups in the world. Yes…pasta is a food group. It…it just is.

But, before I go into detail about this new-to-me brand of gluten-free pasta, let me share with you some information about the people who brought it into my life. Cuisine Cube is run by a small group of foodies who have put together a completely gluten-free box of goodies and then sends them to your doorstep each month. These boxes contain 5-6 full-size products from small, lesser-known artisan producers…mostly local…some not as local. Some you may even have heard of before, but most will be new to you. I signed up for Cuisine Cube back in May and have never looked back. Subscriptions start as low as $29.99…which is a great price and great incentive to sign up for this subscription box service and try out some gluten-free products you have been too nervous about purchasing yourself or, perhaps, didn’t even know existed.

Pastabilities Gluten Free Tagliolini (cooked)

So…Pastabilities. Yes…you had me at the name. I love the play on words. And I was beyond excited to pull a gluten-free pasta out of my March 2015 Cuisine Cube. Pasta + me = LOVE. Seriously, we are a match made in carb heaven. We are BFFs for life. And it will always be this way. One of the first things I staked out when I had to go gluten-free was good gluten-free pasta. While there are uncountable varieties out there on the market…the key word there was good and not all of them fall into that category. I want a gluten-free pasta to be like real pasta. I don’t want it to fall apart or turn to mush. I want it to cook through and have that perfect al dente bite to it. I want it to reheat well if I cook too much of it and need to eat some for lunch the next day. I want it to pair well with a variety of sauces and I want it to stand out.

Pastabilities Gluten Free Tagliolini does exactly that. Tagliolini is a long, flat ribbon-shaped pastsa that is similar to linguini or fettuccine, and is traditionally from the Northern regions of Italy. This brand is crafted from high quality ingredients. Even better, the actual pasta itself is manufactured in Italy using bronze dies that give the pasta a matte look and makes the surface rough…which is perfect for sauces. We all want sauces to stick to our noodles, not fall away like water. Pastabilities Gluten Free Tagliolini is also made in a dedicated gluten-free facility.

YAY!

Pastabilities Gluten Free Tagliolini is fantastic. Seriously. This pasta is made with a blend of 70% corn and 30% rice, which makes it cook up within 8-9 minutes to a perfect al dente texture. And the taste…amazing. It isn’t gummy and it isn’t mushy. It has that “real” pasta feel. Like it was just made fresh for you. Completely gluten free to boot. As a connoisseur of gluten-free pasta, this ranks right up there as one of the best. It is fantastic. These ribbons of pasta held their own with the arrabbiata sauce, which makes me one happy pasta lover. Nothing worse than going to take a bite of pasta and having it fall apart and needing to chase it around on your plate. Pastabilities is, honestly, gluten-free pasta done right. And it really is amazing.

Let’s talk about ingredients. Pastabilities Gluten Free Tagliolini is made from corn flour and rice flour. That’s it. Simple. Perfection.

As for nutrition, this is phenomenal for a gluten-free pasta. A serving of the Pastabilities Gluten Free Tagliolini is 2 ounces. In this serving, you will be consuming 200 calories and 1 gram of fat. You will also be taking in 1 gram of sugar. This pasta is cholesterol free and sugar free. And, trust me…it will fill you up just like “real” pasta as it packs 45 grams of carbohydrates, 3 grams of fiber, and 4 grams of protein!

So, what do I do? I go for a traditional approach to pasta in an nontraditional way. I cooked up the pasta as I normally would…but served it in tacos instead of in a bowl. Yes…spaghetti tacos.

You see, my roommate has apparently led a very sheltered life and had never indulged indulged in the Italian/Mexican infusion that is…Spaghetti Tacos. It’s a traditional iCarly treat…one that my friends have raved about and that I have eaten myself. And no one should ever miss out on spaghetti tacos. So, below is the easy and delicious recipe for Spaghetti Tacos featuring…Pastabilities Gluten Free Tagliolini!

Recipe: Gluten Free Spaghetti Tacos

Spaghetti Tacos made with Pastabilities Gluten Free Tagliolini

Servings: 2
Time: Prep 5 minutes; Cook 10 minutes

Ingredients:

4 Gluten-Free Hard Taco Shells (I used Trader Joe’s)
4 ounces Gluten-Free Pasta (I used Pastabilities Gluten Free Tagliolini)
1 cup Gluten Free Pasta Sauce (I used BonGiovi Arrabbiata Sauce)

Directions:

Cook gluten-free pasta according to directions on the package. Don’t overcook it. Get it to the perfect al dente texture.

While the pasta is boiling, start warming up the sauce.

Preheat the oven to 425°F and toast your crunchy taco shells for 2-3 minutes. Remove from oven.

Drain the pasta and add it to the pan with the sauce. Allow the noodles and sauce to cook together (this is for flavor).

Spoon the pasta and sauce into the taco shells. Top with your favorite pasta toppings (cheese, red pepper flakes, etc).

Devour.

~*~*~

If you haven’t tried the wonder of Spaghetti Tacos…remedy that. It has revolutionized my roommate’s world. I mean, savory good pasta inside a crunch tortilla shell…yeah…that’s good eats right there. And thanks to Pastabilities Gluten Free Tagliolini…I had the perfect pasta to introduce this meal to my friend with. It doesn’t get any better or fun than this.

Don’t miss out on amazing products like this one. Hop on over to Cuisine Cube and sign up today for a subscription. You won’t regret it. Trust me.

March 23, 2015

Product Review: Sol Cuisine Smoky Chipotle Tinga Meatless Chicken

Product: Sol Cuisine Smoky Chipotle Tinga Meatless Chicken – $6.49+

Ever since I discovered Sol Cuisine vegetarian and vegan protein products, I have been hooked. Seriously. I’ve tried falafal, burgers, and sausage from this fantastic company. One thing that really caught my attention was how Sol Cuisine focuses on organic, non-GMO Kosher, halal, wheat-free, gluten-free, nutritious and delicious ingredients that aren’t loaded with fillers and chemicals. Yes…they are actually healthy and good for you!

Now, I used to do these “faux-meat” replacements all the time when I first went vegetarian. This came to an abrupt end (for the most part) when I was diagnosed as a Celiac. Most meat-replacement products out on the market contain vital wheat gluten or wheat protein to “give it better texture” and other such excuses. Very few companies have made the leap to both vegan/vegetarian and gluten-free for their protein products.

Some have and have failed. Some have and been successful.

Sol Cuisine…has definitely been successful. This was not the first product I have tried from Sol Cuisine, and it certainly won’t be the last. That being said, this was the first of the frozen meatless chicken meals that they put out last year. I have had this in my freezer for a long while, just begging to be used. I have gone to focusing on more natural and fresh ingredients, especially since I get a CSA bin delivered to my door each week. When I leave town though…my bin gets canceled and when I return, I usually try to make the most out of what I have in my freezer, fridge, and pantry.

I returned from New York City this past Monday with very little in my fridge. I wanted to still keep it nutritious and healthy, but really was on a tight budget after the trip. So, I managed to get enough to pick up a few necessities (kale, tomatoes, and some other necessities)…and said the rest could be done through pantry/freezer picking. And that’s when I discovered (all the way in the back) the packet of Sol Cuisine Smoky Chipotle Tinga Meatless Chicken that I picked up at my local Whole Foods…a bit ago. I kept saying I was going to make it…then never did. No excuses this time. Tuesday after work…this is what came out of my freezer.

Sol Cuisine’s Smoky Chipotle Tinga Meatless Chicken incorporates an authentic recipe from Cuernavaca Mexico and brings it to your home – vegan style. I was hoping for something rich and spicy and saucy and yummy. I even served it up as it suggested on the package, but taking my gluten-free corn tortillas and rubbing them down with some oil and toasting them in the oven for some homemade tostadas. Seriously. So easy and can be done while the meal is cooking. You can get tostadas already made, but why? They don’t take much time to make…just a warm oven and a timer so you don’t burn them and remember to flip them. HA!

As I was having a busy week, trying to make up the entire day I missed with delayed flights out of NYC, I needed easy, but healthy dinners this week. And the Sol Cuisine Smoky Chipotle Tinga Meatless Chicken definitely fit the bill. It is so easy to prepare. Simply open the package and remove the sauce packets. Place into a bowl of hot water for about 4 minutes to thaw out.

Then, you can either cook the meatless chicken on the stovetop or in the microwave. I find these things work best on the stovetop…so that was the method I used. To cook on the stovetop, simply place the frozen strips into a lightly oiled skillet and sauté over medium heat for about 3-6 minutes. Then add the sauce and stir until heated through. SO EASY! The microwave technique is super-easy as well and just involves pouring the sauce over the strips in the bag it came in and microwaving the open bag for about 3 minutes on medium…allowing it to rest for 1 minute before serving. Stovetop worked for me and it yielded an amazing end product too. The sauced and cooked chicken was placed on my homemade tostadas over some kale and spinach and arugula. And…dinner…was served.

Now, I’ve had plenty of meat replacements since becoming a vegetarian. Since then, I’ve found a few meatless chicken products that are also gluten-free. This is one of the first times that I haven’t gotten that fake soy/tofu/weirdness that I often do with such products. Not one bit. It tasted amazing. The strips of meatless chicken had a great texture too, chewy without being too chewy or rough. It was amazing. The sauce was spicy with just enough heat that I knew my roommate could tolerate it. I was right…she said it was the perfect level of heat. Meaning…there wasn’t too much of a kick. Not, at least, to the level I like it…but it was really good. And the sauce coated the chickenless strips perfectly, without watering down everything. It was thick and rich and perfect. Pairing it with the greens and the tostada brought nutrients and a great bit of texture and crunch to the dish. I loved it! Every bite of it.

Let’s look at ingredients, shall we? The Sol Cuisine Smoky Chipotle Tinga Meatless Chicken Strips are made from filtered water, soy protein isolate and concentrate, okara, a vitamin and mineral blend (potassium, magnesium, rice flower, iron, B3, zinc, B12, folic acid, Copper, B1, B6, and B2), expeller pressed sunflower roil, yeast extract, tapioca starch, sea salt, and spices. The sauce is made from filtered water, tomato paste, onion, cane syrup, sunflower oil, garlic, lemon juice concentrate, sea salt, chipotle pepper, turmeric, natural flavor and spices.

As for nutrition, I loved what this offered per serving. A serving size is 1/4 of the package. One serving of strips dishes up 60 calories, 2 grams of fat, 110 mg sodium, 190 mg potassium, 2 grams of carbohydtrates, 2 grams of fiber, no sugar, and 10 grams of filling protein. The sauce dishes up 30 calories, 1.5 grams of fat, 120 mg sodium, 4 grams of carbohydrates, no fiber, 3 grams of sugar, and 1 gram of protein. So, all-in-all…AMAZING!! And it tastes amazing too!!

My roommate and I actually split the entire package between the two of us…and it was so amazing and guilt-free!!

Once again, Sol Cuisine has astounded me with its flavorful and delicious (and healthy) options for a gluten-free vegetarian. I am in love with this meal. And now I want to try the other varieties in my Whole Foods freezer…which are Ginger Lime Teriyaki Meatless Chicken and Tangy Korean BBQ Meatless Chicken. Both sound intriguing and amazing. And I’ll definitely pick up the Smoky Chipotle Tinga Meatless Chicken again too! SO DELICIOUS!

Sol Cuisine Smoky Chipotle Tinga Meatless Chicken (prepared), served over fresh greens and an oven-baked tostada

January 22, 2015

Product Review: Sandwich Petals Gluten Free Agave Grain Flatbread

Product: Sandwich Petals Gluten Free Agave Grain Flatbread – $3.99+

Sometimes…the world is made for more than just gluten-free sandwich bread. The problem is…not only is a good and delicious gluten free sandwich bread sometimes hard to come by…so is an alternative. For some, gluten-free isn’t just a dietary choice, it is a necessity. No cheating allowed or bad things happen. Very, very bad things.

Back before my initial diagnosis, however, I had found a new love for making wraps. Yes…wraps. And one of the best options out on the market were these low-calorie wraps called…Sandwich Thins. Ah, the days of making sandwiches and pizzas and other things using Flat-Out Sandwich Wraps. I loved them. I used them a lot. But, when I was diagnosed as a Celiac, at first I refused to spend an ungodly amount of money on sandwich bread…and when I finally decided I couldn’t live my life without sandwiches…I had to find a good one to use. When I narrowed that down to a few different brands to choose from (since one would usually be on sale at some point at one of the 9 stores I would visit)…I resigned myself that if I wanted anything apart from regular sandwiches…I’d have to use gluten-free corn tortillas. And that…just seemed wrong.

Since then, however, a few companies, including Rudi’s Gluten-Free and Udi’s Gluten-Free have released tortillas and wraps that make great substitutes. But, they just weren’t the same as my Flat-Out Sandwich Wraps from my past. It was sad for this gluten-free foodie, for sure.

But then, I took a journey to Boulder, Colorado and just happened to be killing time on a Sunday morning, waiting for some stores to open, perusing the aisles of a local natural food store. I wasn’t planning on shopping for food items. After all, these had to make the journey back to Indiana with me. But, alas…when I’m not looking is when I find something. And this time, this something was – SANDWICH PETALS! In three flavors, even. These reminded me so much (in shape and feel) of the Flat-Out Sandwich Wraps I had given up…that I had to have them. So, all three flavors were purchased and made the journey home. The Spinach Garlic flavor was the first to disappear.

This time…as I was making a simple vegetable wrap for dinner, I opted for the “original” version…the Agave Grain flavor of Sandwich Petals.

Sandwich Petals are aptly named because, well, they are shaped like a flower petal. Or a football. Or, perhaps, a combination of the two. Regardless, they are oblong, narrower at the top and slightly wider around the middle. They are easy enough to prepare too. Just prep your filling, and then wrap a single Gluten Free Agave Grain Sandwich Petal in damp paper towels. Microwave for 30 seconds. And you’re good to go. When you first take the petals out of the resealable package, they are rather stiff and stale feeling. But when you warm them up in the damp paper towel, they do get slightly more pliable and flexible. Enough that you can roll them up and make them functional to say the least. So…it would do. I warmed mine up, gave each petal a schmear of sun-dried tomato hummus, then packed it with kale, spinach, greens, yellow peppers, sliced onion, carrots, and a bit of avocado. Do not attempt to actually be able to roll these up into a wrap if you do fill it like an actual wrap should be filled. That doesn’t work with these wraps. But, you can go “taco-style” with them. It will be messy…but it works. And that’s exactly how it was for the past two nights.

The Gluten Free Agave Grain Sandwich Petals were actually sweet. Which…was weird when paired with the vegetables. At least I thought so. A little bit of sweetness is fine, but this was an odd sweetness that just didn’t work in tandem with the rest of the insides. This one, as I found out this morning when I paired this wrap instead with a banana, some melted peanut butter, and a bit of gluten-free chocolate chip granola, worked best as a dessert base, or wrap for something with a bit more sweetness. While not off-putting, it was just…different. But, ah well. If you warm up the Agave Grain Sandwich Petal and don’t build and consume your wrap immediately, leave it within the damp paper towel…or your wrap does stiffen up and harden back up a little. While it still is good, it’s just not as nice as a soft and pliable wrap that sandwich wraps are associated with. These were good…but not “knock-my-socks-off” fantastic. I don’t know if I would seek out this particular flavor again…unless wanting to make a sweet wrap or something that included cinnamon and sugar and chocolate and all that stuff. The sweetness just seems to work better with that sort of a filling. Not bad. But…not my favorite either. I reserve the right to be a bit picky when it comes to the short supply of gluten-free options out there. Wow me! That’s how you win me.

Hummus and Veggie Wrap made with Sandwich Petals Gluten Free Agave Grain Flatbread

The Gluten Free Agave Grain Sandwich Petals are gluten free, dairy free, soy free, nut free, egg free, non-GMO, and diabetic smart. These flatbreads are made with 10 gluten free ancient grains, contain omega 3’s, prebiotics (which aid in a healthy digestive system – very important for Celiacs, indeed!), are versatile, don’t have to be frozen, are virtually allergen free, and are heart healthy! The Gluten Free Agave Grain Sandwich Petals are made from GluTenFree Gluten-Free Proprietary blend of milled and whole grains (including: corn, flax, sesame, buckwheat, brown rice, sorghum, millet, quinoa, teff, and amaranth), water, organic agave nectar, tapioca starch, raisin juice, molasses, short chain fructooligosaccharides, xanthan gum, dicalcium phosphate, sodium bicarbonate, fumaric acid, sodium propionate, and sorbic acid. I know…those last few sound rather…processed, yes? Yeah…I agree. But…gluten-free flatbreads/wraps are important to at least try! Even if you’re trying to do more clean eating.

As far as nutrition goes, a serving of the Gluten Free Agave Grain Sandwich Petals is 1 wrap. This 1 petal will provide you with 100 calories and only 1 gram of fat. Theses petals do not have any trans fat or cholesterol. One of these wraps will give you 120 mg sodium and 3 grams of sugar. Considering these are sweeter than the other version I tried, I think that’s not a bad number on the sugar. One of these wraps will also serve up 3 grams of fiber and 2 grams of protein. So, yes…they are filling, but they won’t leave you feeling like a glutton or as though you have eaten too much. Even when stuffed full of whatever fillings you want, be it sweet, savory, a protein, or just vegetables.

I have yet to find Sandwich Petals anywhere in the stores I live near or in this area of the country. However, if you are curious about them, you can order them on the Sandwich Petals page…here! I was certainly a bigger fan of the Spinach Garlic version of these gluten-free tortillas, but the Agave Grain version wasn’t too bad itself. If these were readily available in my area, I would definitely consider using them in other ways. If you like a kick of sweetness in each bite…or are looking for a dessert wrap of some sort, this would be the wrap for you. These wraps, I will say, do not distract from whatever filling you do put inside, though. Even if it has a sweetness in the aftertaste. I love having different options when I’m preparing a sandwich without making a standard sandwich with gluten-free bread. While the Gluten Free Agave Grain Sandwich Wraps were not my favorite of the two versions (of three) that I have tried…they weren’t horrible either. Just choose your use wisely with these. To me…until this morning’s breakfast creation…these ones just fell a bit…flat.

Breakfast Banana, Peanut Butter, and Granola Wrap using Sandwich Petals Agave Grain Flatbread

November 23, 2014

Product Review: Improveat’s The Pure Wraps

Product: Improveat’s The Pure Wraps

Looking for a good tortilla alternative? Hey…sometimes we are. I know I’m usually searching for some sort of wrap that I can use…in some fashion. And I managed to find a few options in other areas of the country…but never really in my state or region. One product that I have seen, but haven’t gotten the nerve to try are The Pure Wraps. I spotted these at a few of my local natural food stores on end caps and the like…but I just haven’t managed to talk myself into getting them.

Enter my monthly delivery from Cuisine Cube! If I haven’t gotten you curious enough to sign up for a month of this delivery…then you aren’t human. Seriously, click on the link above and check them out. It is affordable and you really do get some interesting and otherwise unknown products each month delivered right to your door. All gluten-free. How’s that for amazing?

So, in only my second cube to arrive, back in June, one of the products included were The Pure Wraps from Improveat. Hmmm…now I didn’t have to talk myself into purchasing them. I now had them within my clutches. Thanks Cuisine Cube! Anyway, I tucked these away in my hall pantry, and sort of had the fact that they were there lingering in my mind for awhile. I just needed a good reason to get them out and try them.

Filling form y quesadillas: The Pioneer Woman's Butternut Squash & Kale — Filling form y quesadillas: The Pioneer Woman’s Butternut Squash & Kale

That moment presented itself in the week following my trip to Walt Disney World to run the Disney Wine & Dine Half Marathon. My roommate and I are getting back on track with our clean eating and I still happened to have a butternut squash from my bin a couple weeks before. I purchased some organic kale and whipped up a recipe from The Pioneer Woman for her Butternut Squash and Kale. She had a link using it as a stuffing for quesadillas. And I thought…well…I do have those Pure Wraps in my pantry. I wasn’t sure how well it would work, but I figured…it was at least worth a try.

So, that evening, I managed to properly cut a butternut squash without almost losing a finger and without much problem. I cooked up the delicious squash and kale mixture and then it was time for the quesadilla part. I retrieved the packet of Improveat’s The Pure Wraps and opened it up.

Improveat's The Pure Wraps (raw) — Improveat’s The Pure Wraps (raw)

What I pulled out were squares of what almost looked like thin paper. I was now wondering how these would work with the whole “drop in some butter to crisp up the outside” method for the quesadillas. I figured there wasn’t much to lose, so, into the pan one went. It took a moment to begin to brown, but it did…so I flipped it. These didn’t exactly crisp up right away, so when I went to do the other one, I set the first on a paper towel. That’s when it began to crisp up. Maybe it would work. Maybe not. If not, just wrap it around the filling and eat it like…shawarma or something.

But…it did work. In fact, I was pleasantly surprised when the wraps charred up and did become solid enough to hold the amazing filling I prepared simply with local squash and organic kale…and a little bit of seasoning. Mmmm. So, there it was…dinner. It wasn’t a normal looking quesadilla,but it wasn’t made with your typical ingredients. So…I cut them in half…and they crumbled slightly, but it worked. Dinner was served.

I was actually so happy with the way Improveat’s The Pure Wraps tasted. Considering they are made from only three ingredients, and not a typical tortilla, I wasn’t sure how well this would work. But they worked perfectly. And it was a different take on how to eat them. Next time, and there will be a next time, I think I will leave them in their natural state. But, even with the attempt at crisping them up, I still got the bit of sweetness from the coconut these wraps are made from. And this really paired well with the earthy and spicy flavors of the squash and kale that I placed inside. I was beyond satisfied with these wraps and honestly will be heading out to the store for more. I’m excited about them. I fell in love with them. And, they fall right into the clean eating regimen that my roomie and I are trying to get back on.

So, what exactly are Improveat’s The Pure Wraps made from? Simple. Each wrap is made from only three ingredients: young coconut, coconut water, and Himalayan sea salt. Boom. That’s it. You can’t get more pure than that! The entire purpose of these wraps being created by Improveat (based out of Atlanta, Georgia) was to have a healthy bread/tortilla substitute that was highly nutritious, free of major food allergens (including gluten!) and convenient for today’s busy lifestyle. It took over two years of research and testing to come up with the right product, realizing the vision of the creators without sacrificing their high standards. Talk about a labor of love…and one that really paid off. These wraps are gluten-free, raw, alkalline, corn-free, soy-free, dairy-free and egg-free.

As far as nutritional information goes, Improveat’s The Pure Wraps come in a package containing four wraps. A serving size is one of these wraps. One wrap will serve up 60 calories and 2.5 grams of fat. They are cholesterol free. You will be consuming 240 mg sodium and less than 1 gram of sugar. Don’t you love that. These wraps won’t make you feel bloated or stuffed either. Each one contains less than 1 gram of fiber and they have no natural protein. Thanks to the coconut that goes into each one, you also get a bonus of 120 mg potassium. Gotta love that.

And you will love these wraps. Honestly. I can’t wait to try them again, and this time just use them in the simple manner they are prepared. Just fill, roll and enjoy. But, on a whole, these were very good the way I prepared them too. They held up to even cooking, which I wasn’t sure how that would work but it did.

So, once again, Cuisine Cube, you have made a believer out of me. Thank you for giving me the opportunity to try a product that I had been too nervous to try before. Stepping out of your comfort zone when it comes to food is important, and this made it easy to do so.

Gluten-Free Butternut Squash and Kale Quesadillas made with Improveat's The Pure Wraps — Gluten-Free Butternut Squash and Kale Quesadillas made with Improveat’s The Pure Wraps

October 19, 2014

Product Review: Udi’s Gluten Free Spicy Southwest Veggie Breakfast Burrito

Product: Udi’s Gluten Free Spicy Southwest Veggie Breakfast Burrito – $3.49+

It all began at Expo West…which I always dream about attending but know that it is highly unlikely. The best part about Expo West is that all the companies who are in attendance usually announce and promote their new products that are set to hit stores throughout the coming year. I try to follow my Twitter feed closely while Expo West is happening, just waiting for one of the gluten-free companies or a gluten-free blogger who is there to post what they are releasing or what they have seen at the booths of certain gluten-free companies.

So, when I saw not only freezer meals but also gluten-free burritos pop up from Udi’s Gluten Free…you better believe I perked up and took interest. Of course, it took until now for me to find the burritos in my area…but it happened yesterday. I made a random stop off at my local Meijer and discovered these little delights hidden in the freezer section. I scanned the boxes…seeing so many of them to choose from, but most of them with meat. And then…I spotted the two versions that did not include meat.

YAY!!

One was a breakfast burrito and the other one for lunch/dinner. My roommate spotted the Udi’s Gluten Free Chicken Apple Sausage Breakfast Burrito, so it was decided that today, after we went swimming, we’d come home and have breakfast burritos for breakfast before running some errands and whatever else needed to be done. So, I grabbed the vegetarian version – the Udi’s Gluten Free Spicy Southwest Veggie Breakfast Burrito, and we checked out.

And I was excited. My laps in the pool couldn’t end soon enough. And when they did…I changed…I drove home…and I was totally ready to eat. For real.

Preparing the Udi’s Gluten Free Breakfast Burritos is super easy. Remove from the freezer, and take out of the wrapper. Wrap the small (it is small) burrito in a moist paper towel and microwave for 1 minute and 35 seconds on high. My microwave is old…so I did it for 2 minutes to ensure they were warm all the way through. Allow the burrito to sit for 1 minute before removing it from the paper towel and devouring.

My roommate had hers done first. And as I threw mine, wrapped in a paper towel, into the microwave, I asked her what she thought. She said that the tortilla was nothing special but the filling was phenomenal. So, that was good. YAY! Made me feel good about mine as it cooked through. When mine finished up, I allowed it to sit, and then, for blogging photo purposes, I cut mine in half. It was still a little frosty on the inside, so I tossed it, now unwrapped, back into the microwave for an additional 30 seconds. That worked. Time to eat.

I sliced into my burrito, having not had a burrito in ages. Seriously. Ages. Years. Since I have been a Celiac. So…I was just…dying to try it. I took my first bite and was…slightly underwhelmed. It wasn’t bad at all. It just…didn’t have much flavor to it. It felt like it was lacking seasoning or something. A dash of something just to elevate the flavors. But…it wasn’t bad. I could taste all of the vegetables that were inside, and loved the various textures that they brought to my palate. But, I actually think the tortilla was my favorite part of mine. If I had thought about it while eating, I would have put some hot sauce on the burrito…but it didn’t even occur to me. Weird, because I always put hot sauce on breakfast things that involve veggies and potatoes and eggs. I guess I was focusing on eating it…seeing what I liked and what I didn’t. The tortilla was soft and delicious. The inside was stuffed, for sure, with all the egg whites, vegetables, potatoes, and even some cheese. It was a good breakfast, for sure. Filling and ultimately good…but I just thought a little dash of something…cayenne or salt or something…might just make it great. And…I found this more mild than spicy for sure. No spice at all. Hence…add your own hot sauce. For real.

So…let’s talk ingredients, shall we? The Udi’s Gluten Free Spicy Southwest Veggie Breakfast Burrito is best examined in two parts. The filling of the burrito is made up from cooked egg whites, roasted potatoes, cheese sauce, heavy cream, butter, water, potato flour, onions, rice starch, parmesan cheese, tomatoes in juice, poblanos, corn, cheddar cheese, jalapenos, tomatoes, bell peppers, onions, garlic, corn starch, lime juice, salt and spices. The tortilla is made from water, tapioca starch, modified food starch, sweet rice flour, powdered cellulose, tapioca syrup, palm oil, egg whites, pea protein, tapioca maltodextrin, cane sugar syrup, glycerine, gum, cellulose gum, cultured corn syrup solids, citric acid, lactic acid, salt, enzymes, fumaric acid. Whew…it’s a laudnry list of ingredients…and not all of them sound like real food, right? So…yeah…there are some chemical-ish sounding things in there…but a majority of the ingredients are real food.

As for the nutritional information, a serving is 1 burrito. This burrito will provide you with 200 calories and 5 grams of fat. Not bad for a breakfast burrito, right? You will also be consuming 5 mg cholesterol, 400 mg sodium, and 4 grams of sugar. Finally, you will be eating 5 grams of fiber and 8 grams of protein. Like I said…filling!

So, the filling wasn’t much to scream about, but the tortilla was delicious and cooked up to perfection, without getting dry and hard in the corners or anything. Love that. Would I purchase this product again…maybe…if I needed something easy and fast. But next time, I’ll have my own hot sauce ready. Don’t believe for a moment that these flavors bring any sort of spicy heat…but that is really my only complaint. A little more flavor will bring this to breakfast perfection!

August 26, 2014

Gluten-Free Food Allergy Fest – Indianapolis, Indiana – August 23, 2014

GF Jules and me at the Gluten-Free Food Allergy Fest in Indianapolis, Indiana!

This past Saturday, I had the honor of being able to attend the Gluten Free Food Allergy Fest up in Indianapolis, Indiana. I love going to gluten-free expos and events and Indianapolis seems to always have one at some point during any calendar year. This year was no exception, and I was thrilled to read about the new location for this year’s event – the Indian State Fairgrounds. With all the vendors and exhibitors I saw listed, I knew this year’s event was going to be HUGE! I was not let down at all.One of the magazines I currently subscribe to, Gluten Free & More (formerly Living Without), was putting on the Living Without Gluten-Free Food Allergy Fest in various cities this year as a way to show those with food allergies and/or sensitivities that we can live life without deprivation and missing out on delicious food. It was a coming together of the magazine, as well as over a hundred of their favorite exhibitors to celebrate living well. And it was open to anyone who wanted to stop in.

Tickets went on sale and, as a subscriber, I received a free entry, and then received a discount code for another ticket…so I had Cathy taken care of as well. So, on Saturday morning, we ate a light breakfast before climbing into the car and hauling up to Indianapolis. We timed it perfectly because we burned through our breakfast just as we got up there, about 30 minutes after it officially opened.

And…there was already a line waiting to get in.

Oh…that made me happy, indeed.

It was a hot summer day already and standing outside in the blazing sun didn’t sound like too much fun…but it wasn’t going to be a long wait. Just about 5 minutes, at the most. And while standing in line, I got to listen to people who have done expos like this before (like me) describe the events and how things work to the first timers. I even got to geek out over favorite products and the like for a few moments. I love making gluten-free friends!

Before we knew it, we were inside the doors, in the air conditioning, and getting the tickets scanned. We were given blue wristbands to wear (for re-entry purposes and to show we paid!). Cathy and I put them on and headed into the expo proper. We were greeted at the door by people passing out reusable shopping bags from Glutino (a personal favorite!). Perfect for all the samples and products you are bound to pick up and buy.

Trust me, you don’t walk out of these events empty-handed.

Cathy and I decided that we were going to be systematic about our approach to each table/vendor/aisle. We’d start on one side and then work our way up, then come back down the other side. This was a good plan in theory, and we decided to start in the middle aisle to avoid the congestion of the end aisles. We soon found out…no matter what…it was just hopping and congested. People were surrounding tables, getting free samples, trying products, trying local baked goods, and the like. So, we ditched our original systematic plan for the…let’s just see what there is and wriggle into open areas when we can.

We’re pros. HA!

That being said, we began our Gluten-Free Food Allergy Fest at the Glutino/Udi’s/Earth Balance booth, which was giving out samples of Udi’s Gluten-Free Salted Caramel Cashew Cookies as well as Glutino’s Gluten-Free Multigrain English Muffins, schmeared with Earth Balance Creamy Coconut and Peanut Spread. It was all crazy, crazy delicious. I actually have the Glutino English Muffins in my freezer, I just haven’t tried them yet. Now…I know buying them wasn’t a mistake at all. They were delicious. And that Earth Balance Creamy Coconut and Peanut Spread…out-of-this-world good!

And from there…it only got better. We made a point to stop by each vendor’s table and talk to them about their products, if we had tried them. If we hadn’t…we would ask all about them. I made a point of raving to the Pamela’s Product people about the Figgies & Jammies. Because they are awesome and worthy of praise. I talked to the Hodgson Mills representative and when I mentioned being a food blogger he said to reach out to the Hodgson Mills team anytime. I was told the same thing by various other vendors as well. And one local vendor who was selling the most amazing bar-b-que sauce and seasoning (which we purchased) said to tag her on Facebook when I use their products so they can read my blog. I was having a great time.

I think, though, the best moment had to come at the Freedom Foods table. Because, as many of you are aware, Freedom Foods only makes my favorite gluten-free cereal, Tropic-O’s. NOM NOM! I can’t find this cereal here anymore, since my Whole Foods stopped carrying it, so my parents ship it to me from Birmingham, Alabama. We have a system down. But, recently, they put out a gluten-free, dairy-free, and not-free version of Nutella…which I fell in love with. My local Kroger is the only place that had it…and I bought the last jar of it a few weeks ago. It has never been restocked. So…I stocked up on some Quinoa Pancake Mix, lots of “Smudge” (that’s the Nutella stuff!), and a few other products to try, all the time raving about how much I love their products and how they honestly care about what ingredients go into all of their stuff. It didn’t hurt that the guy at the table had a New Zealand/Australian accent. HELLO! I actually ended up going back to the table before leaving that day and buying 4 more jars of Smudge. I hadn’t opened the one I had at home for fear I would never find it again. Now…it’s on!

I was able to sample some of the best gluten-free Snickerdoodles I have ever eaten. And this pasta that was made from lentils that tasted exactly like regular pasta…but I couldn’t afford the hefty price tag on it. Unfortunately. It was nice to sample it, however. At the very back of the building, for those over 21, was the gluten-free cider/beer tasting area. There was so much food and samples…so I was glad we ate light. And Cathy and I have a system down…where we split a sample so we aren’t filling up on our own. It always works at these events.

However, I have to say the greatest moment ever was when I finally got to meet GF Jules in person. GF Jules (formerly Jules Gluten Free) was one of the first Celiac/Gluten-Free bloggers/recipe makers/amazing people I started to follow on social media after my diagnosis. While I have been to events where she has been present, I have never been able to actually meet her. That changed. We discovered that we were food allergy soul sisters, both of us being vegetarian Celiacs who also can’t handle dairy. Go figure. She was so nice and just so easy to talk with. I picked up one of her cookbooks, which she signed, and she was kind enough to take a picture with me. I might have geeked out a little bit. Or a lot. You know how it goes…

And soon, after a couple hours of tasting, testing, buying, talking, and exploring, our time at the expo drew to a close. We were going to meet our friend, Greg, for lunch that day, so we bid adieu to the fantastic event and made our way out to the car.

This event was probably the best one I have attended so far. Great people, great vendors, great information all around. And I came home with samples and products to try in the very near future. Can’t argue with that, right? Right!

I hope they return next year. I’m already making plans to attend. If one of these events happens near you…I definitely encourage you to go!