I’m a sucker for quinoa. There…I said it. It’s not only a fantastic whole grain, but it is packed with protein that this runner girl needs. For real. But…sometimes I don’t feel like doing all the seasoning, flavoring, and pairing on my own. Not that it’s difficult…I just sometimes don’t want to do it.
Thankfully, quinoa is becoming one of those products that is exploding on the market place. While in Minnesota last year for a race, I was browsing the gluten-free selections at the local Cub Foods near my grandpa’s home. Lo and behold, I discovered four different flavors of this easy quinoa in a box-type meal. Sort of like Rice-A-Roni…but made with quinoa and better ingredients (you know…like real, recognizable ingredients and no partially hydrogenated oils…and no gluten…no gluten!).
I, honestly, have been wanting to crack these boxes open for awhile now, but I’ve got a bit of a backlog in my gluten-free pantry. But…tonight, that all changed. My original plan for tonight was going to be tofu nuggets with carrot fries. The problem was…my tofu was no longer good. Dang it. So, I had to go to Plan B. I had no Plan B. So it was either thaw some gluten-free bread and make a vegan grilled cheese sandwich, or…dig around a little.
I knew these were up on a shelf and coming close to their sell by date. That being said…I now had a new plan for dinner. Plan B was now cooking up a box of the Nature’s Earthly Choice Garden Vegetable Easy Quinoa.
Easy…is putting it mildly. This is basically a meal that prepares itself. Honestly.
Quinoa and seasoning packets for Nature’s Earthly Choice Garden Vegetable Easy Quinoa
Took cook on the stove top, simply put 2 cups of water and the quinoa from the pouch inside the bag into a medium saucepan. Bring the contents to a vigorous boil and then reduce the heat to a simmer. Open the other pouch, which contains the seasoning mix, and add it to the water. Stir well. Continue to let it cook until the quinoa is tender but still chewy, and white spiral-like threads appear around each grain. Usually this is when the water is completely absorbed. This took about 15-20 minutes for me. Remove the pan from the heat and fluff the quinoa with a fork. Good to serve.
I made a quick honey-chili dipping sauce for my carrot fries that I roasted in the oven, and dished up this quinoa dish for myself and my roomie to enjoy for dinner. It’s a good thing she’s used to me doing stuff like this. Needless to say…we settled in to dinner and tucked our spoons into our bowls for tasting purposes.
All around, I’d say that Nature’s Earthly Choice does a decent job with this quinoa blend. You get chunks of vegetables (which were dehydrated in the seasoning pouch and include sun-dried tomatoes, carrots, celery, spinach, dehydrated bell pepper) throughout the quinoa itself, giving it a little color and a bit more depth of flavor. Which…it needs. While this was certainly a tasty dish, I found it to be a little on the bland side. The fact that this is a low sodium choice is a good thing, but a little touch of salt would have probably benefited this flavor immensely.
That being said, it was tasty and very filling.
My roommate and I split the box in half and made a meal of it. Even doing that, the calorie count for each of us was still under 300 calories.
A serving size of Nature’s Earthly Choice Garden Vegetable Easy Quinoa is about a cup, cooked. This will set you back only 150 calories and 2.5 grams of fat. There are only 260 mg of sodium in a serving. And with that, you also get 3 grams of fiber, only 3 grams of sugar, and a whopping 6 grams of protein. Awesome. This product is completely gluten-free.
So, I wasn’t as blown away by it as I anticipated, but it was still really good. And, for people who are minding what they eat, or trying to add less sodium to their dishes, this is a great way to do it. Plus you get additional nutritional goodness in the process. I’d buy it again, sure…but I might toss some tofu or a sauce with it, just to liven it up a little.
But…on the whole…not a bad product at all. Quinoa is one of my favorite grains for a reason. It’s nice to change it up from rice every now and again, yes? Why not do it with the nutritional powerhouse that is quinoa. And, make it easy on yourself…let Nature’s Earthly Choice dress it up and flavor it for you. Just cook and serve. Easy…and yummy.
I have to admit…when I saw the news coming out of Expo West from Bakery On Main, touting two brand new oatmeal flavors. Two very delicious brand new oatmeal flavors. In fact, the flavors just happened to be two of my most favorite treats in the world…which I usually only get if I make them, due to being gluten-free. What might these new flavors be?
Carrot Cake and Blueberry Scone.
Go ahead and read those again. Your eyes are not deceiving you.
Now, back when I was first getting used to my gluten-free diet, I was looking for something I could eat at work that wouldn’t cost me an arm and a leg and would be quick and easy to make…as well as eat at my desk. The answer: gluten-free oatmeal.
I tried numerous brands, but absolutely fell in love with Bakery On Main. Nothing has come close to the flavor profiles that they weave into their oatmeal. It took a lot of gluten-free oatmeal sampling…but I have become dedicated to this particular company when it comes to oatmeal. It is the best out on the market, and I will forever say that. I should know…I eat it every day for lunch.
Yep. Every. Single. Day.
It makes the anticipation leading into lunch even greater…knowing that I’ll soon have a piping hot bowl of oatmeal to eat and enjoy…and savor. Because I love to savor this oatmeal.
Well, soon after Expo West, I was sent sleeves of each flavor oatmeal they try. I have been eating, enjoying, and growing even more in love with their Strawberry Shortcake, their Apple Pie, and their Maple Multigrain Muffin (which since that post, I have eaten more and more of, and love just as much as the others. Honestly…I should do a blog redux on that flavor. It has earned my respect and the respect of my oatmeal-craving palate). Already I knew their oatmeal was epic. But…there were three flavors I had yet to try. And now…they were in my possession.
Product: Bakery On Main Gluten-Free Traditional Flavor Instant Oatmeal – $5.99+
Bakery On Main Gluten-Free Traditional Flavor Instant Oatmeal
The first one, actually, had been out on the market for awhile. It’s simple. It’s basic. It’s Bakery On Main’s Gluten-Free Traditional Flavor Oatmeal. It doesn’t get much more basic than that. Simple. And sometimes that can be a bad thing. But that is not the case here. In fact, this was the oatmeal I was least enthusiastic about trying. I even brought some fruit to throw into it. Guess what? It didn’t need anything to touch it up. Not in the slightest. While I have never been a fan of just plain oatmeal…I am a fan of this one. A huge fan. I actually incorporated the fruit and then was sorry that I did, because the oatmeal was much more amazing without it. Lesson learned.
This is no ordinary traditional oatmeal. This is traditional taken to the next level. The flavor was amazing. It didn’t lack any sweetness. And the texture…as with the other flavors I have been eating for…over a year now…fantastic. Just amazing. Warm. Rich. Filling. This, once again, proves how amazing Bakery On Main is when it comes to their products. They ensure the quality and flavor of their products. And that means they work hard to achieve flavor perfection. This…is perfection.
Nutritionally speaking, the Traditional Flavor Oatmeal from Bakery on Main is 200 calories per serving and 4 grams of fat. Not too shabby. And just right for a light lunch. Trust me. But the amazing nutritional worth doesn’t stop there. Nope. Let me continue. You see, Bakery on Main has achieved oatmeal perfection with their tried-and-true blend of certified gluten-free oats, chia seeds, flax meal, quinoa, and amaranth. What this does is boost that nutrition profile a little, giving each serving of this oatmeal 8 grams of protein per bowl and 6 grams of fiber. This flavor has no sodium, no cholesterol, no trans-fat, and is sugar-free as well. LOVING that.
Oh…did I mention that it is amazing? Even if you don’t think you like plain oats…you’ll love this one. If I did…I can guarantee that you will too. Trust me, leave the fruit at home. You won’t need it and you’ll only ruin perfection.
Product: Bakery On Main Gluten-Free Carrot Cake Flavor Instant Oatmeal – $5.99+
Bakery On Main Gluten-Free Carrot Cake Flavor Instant Oatmeal
The newest flavors were what I was looking at trying first. And the first one selected:
Carrot Cake.
Yep. Bakery On Main Gluten-Free Carrot Cake Flavor Oatmeal. Sounds like dessert for breakfast, yes? Oh…trust me…it is so much more. I am a huge lover of carrot cake. Honestly. It doesn’t get much better than a delicious slice of carrot cake. In fact, I’ve created quite a few carrot cake flavored things (pancakes, scones, etc.) just because I love the taste of carrot cake so very much. It’s one of my guilty pleasures. And I am unashamed.
That being said, when I set about preparing this oatmeal just as I have all the rest of Bakery On Main’s oatmeal. I poured out the contents of the packet, which, as always is a base of certified gluten free oats, amaranth, chia seeds, flax meal, and quinoa, making even a dessert-y oatmeal a great source of whole grains. Love it. I added 2/3 cup of water and tossed it into the microwave for 90 seconds. While it was cooking…oh my gluten-free god…it smelled fantastic. I might have drooled more than a little. When it was done cooking, I gave it a stir…and went to take my first bite.
Yep. Dessert for breakfast (or in my case lunch, but really…it’s carrot cake…it’s good anytime!). No doubt about it.
In fact, as I was eating it, my roommate stopped by my desk and asked what smelled so good. I let her have a taste. She’s not a fan of oatmeal at all and she can take or leave (but mostly leave) carrot cake…but she was blown away by this one. Now that’s saying something. I didn’t have any nutrition information on these, but I’m guessing that the calories fall around where the other flavors do, about 200 per sleeve of oatmeal. Remember…these are brand new to the market…as in they hit shelves just recently. But, what I do know from Bakery On Main’s Web site is that this particular flavor was adapted from an actual carrot cake recipe. No wonder it tastes so good. If you like a little bit of dessert in your life without a lot of calories, fat and sugar…give Bakery On Main’s Gluten-Free Carrot Cake Flavor Instant Oatmeal a try.
Product: Bakery On Main Gluten-Free Blueberry Scone Flavor Instant Oatmeal – $5.99+
Bakery On Main Gluten-Free Blueberry Scone Flavor Instant Oatmeal
Lastly, but certainly not least is the other brand new flavor from Bakery On Main in their instant oatmeal lineup.
Blueberry Scone.
Mmmm…scones. We all know that I bake plenty of scones pretty much every week. They are portable, delicious, and guaranteed to be gluten-free when I make them. Among my favorites…blueberry. So, when an oatmeal is given the flavor of one of my favorite breakfast treats, you better believe that I’m anticipating each and every spoonful.
I first fell in love with scones when I visited Europe back in 2003. Every time I’ve gone back, I’ve devoured one or more somewhere…normally at a local café for an on-the-fly snack. But, then I had to go gluten-free…and now scones have to be made by me if I’m going to eat them at all. No problem. But…here…Bakery On Main takes this classic coffee house treat and turns it into a bowl of oatmeal. Not only are pieces of real blueberries incorporated into the mix, but the normal blend of certified gluten-free oats, chia seeds, flax meal, amaranth and quinoa…all providing the perfect nutritional balance to this sweet oatmeal treat.
Let me tell you…not only does this oatmeal smell fantastic as it warmed and cooked in the microwave, it tasted beyond fantastic as well. Just like a blueberry scone. A soft, mushy scone…like the dough before it bakes, warmed through. Yep…nailed it, Bakery on Main. This one totally took me by surprise. I am a huge fan. LOVING each and every spoonful.
Again, this is a brand new flavor and currently there is no nutrition information up on the Web site…but again I anticipate it to fall around 200 calories per serving, with low fat, low sodium, and high in protein with a good dose of your daily fiber. Nutrition while feasting on something that tastes like a treat. It doesn’t get much better than that. YUM!
Total oatmeal love going out to Bakery On Main once again. They won me over with their first three flavors, and they totally went above and beyond all expectations with the release of their new flavors. From Traditonal to Carrot Cake to Blueberry Scone…Bakery On Main is totally making over oatmeal for the better. And all of this gluten-free goodness is hitting shelves in your area…soon. If it hasn’t already. Go seek. Go find. Go enjoy. These flavors are totally worth it.
Satisfy your cravings for a coffee house scone with a savory bowl of Bakery On Main’s Blueberry Scone Instant Oatmeal. This breakfast treat won’t let you down with pieces of real blueberries, chia seeds and our favorite ancient grains, Amaranth and Quinoa.
Sophie’s Kitchen is bringing seafood back into my life…without actually being seafood. What’s even better…these items are things I used to enjoy back when I was a meat/poultry/seafood eater. Nothing could make me happier. Finding a gluten-free and vegan substitute for many proteins is difficult at times. However, thanks to the product line-up from Sophie’s Kitchen…I won’t need to worry about that any longer.
A month or so ago, I gave Sophie’s Kitchen gluten-free Breaded Vegan Fish Fillets a try. And while they tasted nothing like fish…and the texture wasn’t quite right…they weren’t bad. Not at all. They were actually quite tasty and gave me a reason to make a homemade tartar sauce for my roommate and I to enjoy with them. It was a nice introduction to the products that Sophie’s Kitchen offers. While not exactly like how I remembered fish fillets, these were decent enough.
So, while out at the grocery store a few weeks ago, I spotted the Breaded Vegan Shrimp in the freezer section. With the veggies from my CSA bin, I had it in my head that I could totally throw together some gluten-free and vegan shrimp po boys for dinner one night. My roommate was all for that, so we went ahead and purchased a box of the Breaded Vegan Shrimp and took it home. I picked up some Schär Sub Sandwich Rolls to hold the po boys, and then just had to decide on when to make them.
Work had been crazy…and my training schedule for running has taken up a lot more time since my mileage increase as I train for my first marathon. But a week ago, I made up a small snack to tide us over while I worked on putting my shrimp po boys together.
Sophie’s Kitchen really outdid themselves on the Breaded Vegan Shrimp. Honestly. They were really easy to cook. Thank goodness. Just let them thaw in the fridge (I didn’t do this, but managed to break them apart so they could cook properly in the end) and put them into the oven to cook as directed. While they were in the oven, I went ahead and began slicing up my vegetables, which included romaine lettuce, carrots, green peppers and shallots. I topped them off with sliced of avocado for my own personal touch. And…I just honestly love avocado. I mixed up some vegan sriracha mayonnaise to apply to the toasted sandwich buns and had that all ready just as the shrimp was finishing up in the oven.
When they emerged, the breading had turned a beautiful golden color and looked like fried shrimp would normally look. Already, I was impressed. I just hoped that it would taste as good as it smelled and looked. So, I got to work assembling the po boys…giving the bread a schmear of the vegan sriracha mayonnaise, then topping that with the lettuce, The shrimp were next, followed by the rest of the vegetables. The avocado topped it off and then I dabbed a bit more of the mayonnaise on top. Dinner…was served.
And, boy, was I ever blown away when I settled in to feast on my stuffed sandwich. The shrimp are packed full of amazing flavor. With all the different components on the sandwich, it was what really stood out. Rightfully so, as it was the protein. But the texture was fantastic. But it was the flavor of the breading and the shrimp itself that really impressed. I was blown away and kept eating and eating and just enjoying every single bite…until I reached the end of my sandwich and had to lick my fingers clean. Just sensational. Sophie’s Kitchen really nailed it on the head with these Breaded Vegan Shrimp. They are, so far, my favorite item off their product list. And while I was on the fence with the fish fillets, I am standing up and shouting my love for this product. Amazing. Delicious. Outstanding. YUM!
For those of you who do pay attention to nutrition facts, as I do, then you’ll want to take note. Each box contains 2.5 servings, which is about 7 pieces of shrimp per person. My roommate and I just split the entire box. We have no shame. In a single serving of these Breaded Vegan Shrimp, you will consume 240 calories and 11 grams of fat. These shrimpy delights are cholesterol free and low in sodium (only 270 mg). Even better, you get 4 grams of protein in each serving as well. Gotta love that.
I can’t stop singing the praises of Sophie’s Kitchen gluten-free Breaded Vegan Shrimp. Amazing. Super delicious. And next time, I may just eat them on their own. But, the po boy was super delicious and I would make and consume that with as much vigor as I did initially. Super yum. Thank you, Sophie’s Kitchen, for bringing seafood back to this gluten-free vegetarian. I. LOVE. YOU.
Gluten-Free Vegan Shrimp Po Boy made with Sohpie’s Kitchen Gluten-Free Breaded Vegan Shrimp
Product: Lundberg Salt Free Organic Brown Rice Cakes – $3.49+
I was an odd child.
Well, I’m still a bit odd, but growing up, not many children would have said that one of their favorite snacks to eat was rice cakes. Don’t look at me like that. It’s the truth. My mom often had a sack of them in our pantry and when we’d want a snack, we’d dig one out, give it a little schmear of peanut butter, and happily devour. Sometimes…we nixed the peanut butter and would just eat them on their own. Most people would say they taste like cardboard. Not me. I loved the little cakes of puffed rice. I’d eat the entire bag if I had the opportunity.
Not much has changed in my tastes as I grew into an adult. But…for years I went without my rice cake treat. When I moved out on my own, snacks like that just fell to the wayside. I just stopped buying them.
But along came the giant closeout scare at my local grocery store. These were marked down, and I spotted them on the bottom shelf. I wasn’t going to pass that up, so I snatched a bag of them and, without hesitation, purchased them right then and there. And, as we all know, my plethora of gluten-free snacks and treats was out of control…so these waited for the day they would get to shine.
And that day finally came. These little rice cakes came out of the pantry and journeyed to the office with me for my 3:00 p.m. pick-me-up snack. I even packed a tablespoon of peanut butter to put on top of the little brown rice cake as well. Just like mom used to do for us. Just like we used to do as we got older. Memories…treasured, happy memories.
Well, snack time came and I opened up the pack of Lundberg Salt Free Organic Brown Rice Cakes. I broke off a little piece of it to try on its own. So…so amazing. No…really. Even though this is a Salt Free Rice Cake, the little puffed rice cakes are light, airy, and actually have a rich flavor. Some might say…Styrofoam. Not me. I think they have that bit of sweetness to them, and aren’t loaded with sodium or preservatives that I don’t need to be ingesting. In fact, the Lundberg Salt Free Organic Brown Rice Cakes are made with one ingredient…and one ingredient only…organic whole grain brown rice.
Bingo. Simplicity is a beautiful thing.
But, I had that peanut butter right there, so I had to pay homage to my childhood, so I gave it a schmear across the top of the rice cake. The sweetness of the peanut butter went so well with the crispy, savory taste of the brown rice cake. And it did transport me back to the days of growing up in upstate New York, feasting on these little cakes of goodness as a child, not knowing that they were actually good for me. I have my mom to thank for that. And I often do thank her for providing us with healthier snacks and well-balanced meals as we grew up.
Rice cakes don’t mean bland diet treats. Not when it comes to Lundberg Farms Salt Free Organic Brown Rice Cakes. Honestly, these just may have to become a new staple in my pantry. I’m enjoying this trip down a delicious memory lane!
And yes…puffed brown rice never tasted so good. Thanks, Lundberg Farms!
Product: Namaste Foods Gluten-Free Waffle and Pancake Mix – $5.99+
I can be pretty particular about certain foods. And anything pertaining to breakfast…well…that’s my favorite meal of the day, so it needs to impress. It needs to be good. I don’t want my breakfast to go to waste. I live for breakfast. I sometimes eat breakfast three times in a day. That’s how much breakfast means to me.
I’m working on clearing out a good bit of my pantry overstock in the gluten-free items I have stockpiled. And my roommate had a craving. Pancakes. Well, we had quite a few pancake mixes kicking around on the shelves, so I grabbed the next one up as far as expiration dates, and it was a company I had yet to try any products from. Namaste Foods. Being a yoga enthusiast, I already loved the name of it.
So, I ended up with this gluten-free pancake and waffle mix from Namsate Foods because it was one of the items marked down when my local grocery store decided to put almost all of its gluten-free shelves on closeout and totally freak me out into thinking that I was going to lose a store to get gluten-free foods. False alarm. I think they just needed to make room for new items. These items I bought on the big, panic, closeout are still on the shelves there. Ah well…worked in my advantage.
Anyway…it was the morning after the Boston Marathon bombing and I was really feeling my fellow runners that morning. What better way to honor runners than to make one of their favorite carby meals? Pancakes. To add to the runnerific awesomeness of pancakes…I thought to make peanut butter and jelly pancakes. Mine just had to be gluten-free…for the sake of my digestive system. And this mix made it simple.
Normally, the Namaste Gluten-Free Waffle and Pancake Mix calls for the addition of 2 tablespoons of oil, 2 eggs, and milk or water. Well, I don’t like to use oil or eggs in my pancakes, so I decided to gamble…and added applesauce and melted peanut butter instead. I used water to keep the calorie count down with the peanut butter being a big portion of the mix. I wasn’t sure what this would do to the texture, but I figured gluten-free cooking is all about taking risks anyway. And pancakes can be saved someway if it turns out to be a bust on the flavor.
That being said, I mixed everything together, added 2 cups of the mix, and blended it all together. At first the batter was way too thick, so I added a little more water and that helped even out the consistency. Onto the griddle it went. And it took a little while to get that crisp, golden layer on one side. But…it got there. I didn’t want to turn the heat up, because I tend to burn pancakes that way, but trying to cook them faster. It’s one of the biggest complaints I have with gluten-free pancakes…getting that perfect golden crust on the outside. It’s difficult at times. Anyway…I flipped them and continued to cook the batch, making a total of 8 pancakes with one batch of the batter. Nice.
Then…to conclude the epic breakfast to honor the Boston Marathon, I spread some organic strawberry preserves across the top of each pancake, drizzled some melted peanut butter over the top, then added a swirl of dark chocolate because…I was upset about the marathon and needed chocolate, then topped each one off with a fresh, organic strawberry. Work of pancake art, let me tell you.
So, the moment of truth was upon us…how did they taste? My roommate was the first to dig into the perfect pancake breakfast…and she didn’t have any complaints. In fact, she hoovered the pancakes down. It had been a long time since I’d seen her do that with any product. So, this was a very good sign. I settled in with my two pancakes and sliced into one. Oh…oh yes…these were good!
While they didn’t have that perfect golden crust on the outside, the pancakes themselves were fluffy and packed with flavor. The texture of these pancakes is light and fluffy. But, they are filling. Just two was all I needed and the breakfast stayed with me all the way to my snack time, about 4 hours later. I loved that. It was nice not to eat breakfast and be hungry about an hour or so later. It was very nice, indeed. I loved that each bite had a hint of vanilla to it, which I could still taste, even with my toppings and additions. And the lack of eggs and oil didn’t affect the flavor or texture at all, in my opinion. This was one of the better pancakes I had made from a gluten-free mix. I tested the gluten-free pancake gods again later on that day because I needed to make easy pancakes for workout mornings. I left the eggs and oil out again and substituted pumpkin, then folded in some chocolate chips. Same thing. The pancakes were a little more dense this time around, but they cooked all the way through. They still didn’t get that golden color, but the pumpkin sort of distracts from that anyway. But yeah…filling…and fantastic. Loved the flavor, the texture, the chewy nature of the pancakes. Delicious. Very pleased with this mix.
The Namaste Foods Waffle and Pancake Mix contains no wheat, gluten, soy, corn, potato, dairy, casein, peanuts or tree nuts. It is all natural, has no preservatives, and is non-GMO. LOVING it. You will recognize all eight ingredients that go into the mix itself, starting with sweet brown rice flour, tapioca flour, arrowroot flour, rice milk powder, cream of tartar, baking soda, salt, and ground vanilla bean. It’s always a comfort when you can identify what goes into your processed and packaged foods. I think so anyway.
As I said, this was the first product I tried from Namaste Foods, and now I am eager to try other mixes that they have on the market. Total win. Pancake perfection when I needed it most.
Gluten-Free Peanut Butter and Jelly Pancakes made with Namaste Foods Gluten-Free Waffle & Pancake Mix
Purely Elizabeth Gluten-Free Pumpkin Fig Ancient Grain Granola Cereal
Product: Purely Elizabeth Pumpkin Fig Ancient Grain Granola Cereal – $7.99+
Granola is one of those foods that can walk a fine line between healthy and…not so healthy. It all comes down to the ingredients. I have had some really amazing gluten-free granola in the past…but my problem with it is that it is always laden with extra sugars. WHY?! Granola doesn’t have to be rich in sugar in order to taste good.
Proof is in the package – and in this case it’s Purely Elizabeth’s Pumpkin Fig Granola.
I admit, I was apprehensive about my choice to pick up the Pumpkin Fig Granola. My local Whole Foods store had a couple of other selections from Purely Elizabeth…but after looking at the Cranberry Pecan and the Original flavors, I decided to go with a flavor that no other gluten-free granola company had tackled yet. Pretty much any fruit would pair well with it…so that’s what I decided on. As to why I decided to hop brands to a different gluten-free granola…it wasn’t any reason, per se…just the fact that this one happened to be on the shelves at Whole Foods and caught my eye.
I like to utilize granola in fruity breakfast parfaits. I will layer it with vanilla Chobani yogurt and a fresh fruit of some sort, whether it’s fresh organic berries, kiwi, or apples and pears that I caramelize…it makes a nice change from having cereal every morning. So, it falls into rotation every other morning, normally when my roommate and I are not hitting up the gym for our 60 minute cardio and strength training.
What I loved, immediately, about Purely Elizabeth was that the items that the company produces are all natural and organic, using nutritious alternative grains and superfood seeds. The products are free of sugar, dairy, wheat and gluten. Loving it already. Purely Elizabeth founder, Elizabeth Stein, was perusing a career as a holistic nutrition counselor where she learned about the connection between what you eat and how you feel – specifically how sugar, wheat and dairy can negatively impact health. Her mission became simple…to create gluten-free and vegan products that were not overly processed that still tasted good. She totally succeeded.
A serving of Purely Elizabeth Gluten-Free Pumpkin Fig Ancient Grain Granola Cereal
This morning marked the inaugural tasting of the Purely Elizabeth Pumpkin Fig Granola. I was going to pair it with the vanilla Greek yogurt and some organic strawberries that came in my CSA bin. Pumpkin, fig, strawberry? Could it possibly work? Only one way to find out…but first…I needed to see if my palate was going to appreciate the flavor of Pumpkin and Fig together in this granola form. I reached into the pouch of granola and swiped a pinch of the ancient grain cereal. I popped it in my mouth…and knew it was going to be okay.
I loved how the pumpkin flavor wasn’t overpowering. Sometimes, as much as I love pumpkin, it can get to be a bit much. It can really take away from the product itself. And the balance of the sweet dry figs made the ideal blend. Match that with the variety of flavors and textures that come with the inclusion of gluten-free oats, organic puffed amaranth, organic quinoa flakes, organic pumpkin seeds, organic sunflower seeds, organic chia seeds, and the sweetness of the organic coconut palm sugar, and cinnamon…and what you have is a recipe for amazing flavor. Add in the organic raw virgin coconut oil and a hint of sea salt…and that’s what you’ll find in every bag of Purely Elizabeth Pumpkin Fig Ancient Grain Granola Cereal.
Amazing? You better believe it.
Even more amazing than the blend of flavors and textures is the nutritional value of a serving of this cereal. The combination of ingredients are all natural, organic, and gluten-free…the ancient grains all providing excellent sources of omega-3 fatty acids, fiber, and antioxidants. Loving that. One serving is 1/3 cup, which serves you up 140 calories and 6 grams of fat. Not too shabby. Especially since the fat content is derived from the raw virgin coconut oil, and this sort of fat gets used as energy, rather than stored. Loving that. A serving of this granola has only 6 grams of sugar and will provide you with 4 grams of protein. It is low in sodium (110 grams) as well. All the granola is hand baked and made with over 70% certified organic ingredients. No artificial colors or flavors are added either. Which means…what you see is what you get.
And what you get is a delicious blend of oats, seeds, ancient grains, and dried figs. And all together it provides a delicious, and not overpowering flavor to whatever you choose to add it to…or if you just enjoy it on its own with a splash of milk. Either way, you should feel good about the food you are eating. I feel good about choosing Purely Elizabeth and I highly recommend the Pumpkin Fig Ancient Grain Granola Cereal.
You might have realized that I spend a lot of time at my local allergen-free bakery. There is a reason for that. Not only do they provide some of the best food in Louisville, Kentucky, but owners Annie May and Kenna put a lot of time, care, and love into the products they serve up. And it’s not just cakes, cookies, cupcakes, and the like. Nope. They provide lunches and even breakfast every Saturday morning. Oh yes…this is more than your average bakery.
One of my favorite things to get when I head into Annie May’s Sweet Café every Saturday is their Allergen-Free Vegan Breakfast Sandwich, which consists of a vegan and gluten-free sausage, made by Louisville’s own Grind (a food truck!), Daiya cheese, and all of it goes on this amazing roll. Ever since I first had one of these breakfast sausages, I had been trying to figure out what they use for the bread.
And, after browsing about the case inside the shop on Saturday morning…it all became clear. It appears they toast up and use their very own allergen-free (gluten-free and vegan) hamburger buns. With this incredible revelation, I had to have some for myself. After all, I had tons of fresh produce to use, so I figured I could do up some of my homemade vegan and gluten-free black bean and soy chorizo burgers and make use of the amazing and very light hamburger buns.
So…yes…I purchased them.
I mean…they were one of my favorite parts of the breakfast sandwich. I had to have some for my own use. So, yes…I brought home a pack of four. And tonight, I mixed up the ingredients for my burgers and prepped all the veggies, some hand-cut shoestring fries from organic russet potatoes, and then sauteed up some shallots and white button mushrooms for these burgers as well. One thing I did have every intention of doing, however, was toasting those buns like they do at the café for their breakfast sandwiches. So, after unwrapping two of them, I gave each a light spritz with olive oil, then placed them on the skillet to get a light toasting on them.
With the burgers on the skillet, and the buns getting a light toasting, I got everything ready to plate. And with the homemade fries fresh and crisp from the oven, I started to stack them on the plate. I took one half of each bun and set it on each plate. Bibb lettuce was the next addition, followed by the vegan and gluten-free black bean and soy chorizo burger I mixed up. I melted some cheese over each patty and then stacked some shallots, mushrooms, sliced cherry tomato, and avocado on top. It then got a light spread of vegan sriracha sour cream. Then…the top of the bun was placed over the entire burger, completing the package.
Dinner was served.
And…yes…these hamburger buns are exactly what they use on Saturday mornings for those amazing breakfast sandwiches. Oh. My. God. I was so thrilled to be able to have these in the comfort of my own home this evening with my dinner. They are so light, fluffy, and delicious. They have this subtle buttery flavor to them, which just makes them taste all the more amazing. And they hold up, even with all the layers and textures going on in my homemade veggie burgers. That’s the best part. These buns didn’t flake or wilt or grow soggy. They remained in one piece and, despite being so light in texture, they are sturdy.
The remaining two will be used tomorrow when I toast up the other two homemade veggie burger patties I have already prepared.
Annie May’s Sweet Café is one of those little gems that Louisville should realize how fortunate it is to have in the city. I would be lost without my allergen-friendly bakery. I have enjoyed not only the sweet treats, but also the savory pieces I have picked up from there, eaten there, and purchased to take home for later. Everything is made with great care, and the owners pour their heart and soul into every product they put out for the public.
With the onset of summer, I am hoping hours will be extended once again so I can make it over there for dinners sometimes. Their daily specials always sound so intriguing, but I work in Indiana and don’t get out of work in time to make it over there currently to enjoy their specials. Breakfast, lunch, dinner, and dessert…all in one place.
And, you can easily purchase their baked goods, including their hamburger buns, right there at the shop. So head over to Frankfort Avenue and give their products a try. You’ll never guess that all of them are gluten-free…and most are also allergen-free. And all of it…super delicious.
These hamburger buns, especially, make a nice addition to the dinner table. Don’t take my word for it though. Go in there and purchase some for yourself. They’ll beat out any store-bought brand from the freezer any day!
My homemade gluten-free and vegan black bean and soy chorizo burger sandwiched between Annie May’s Sweet Café Allergen-Free Hamburger Buns (shown with homemade hand-cut shoestring fries)
Oh, the things you find at Big Lots when you walk the aisles. It never ceases to amaze me what kind of gluten-free goodness lurks in their food aisles. Especially when you hit up some of the specialty aisles…where things comes from across the ocean.
That was what happened when I happened across Cofresh Tandoori Marinade. It was any other browsing session through Big Lots to kill off some time. And naturally, I find something that catches my eye.
Being that I love, love, love, love Indian food…I figured this gluten-free marinade (it’s even labeled!) would come in handy…at some point. You know. Like when I feel the need to make something and give it some Indian twist. So, I purchased this imported sauce and took it home with me. And then, as is normally the case, it sat in my pantry for a good long while.
Until today.
Because today I decided to flex my CSA Bin muscle. I have lots of produce left from last week and a new bin on its way tomorrow…so I wanted to use whatever I could this evening with dinner. Over the weekend, I also picked up some Twin Oaks Original Tofu at Whole Foods, so I figured…at least I could do some Tandoori Tofu. But how to step it up? And how to use some of that produce in my crisper drawer? Hmmm…
And then…it came to me. It’s what my roommate now calls Triple T!
What is Triple T, you might ask? Well, it’s Tandoori Tofu Tortilla Wrap. And I added some of the Bibb lettuce and baby spinach in my crisper drawer, as well as chopped up some shallots to add a bit of texture. All I needed to do was get that tandoori tofu working. And that was easy!!
This morning, I cut exactly 6 ounces of tofu (2 servings) from the block and then sliced it up into bite-sized cubes. I tossed them into a plastic baggy with about 4 tablespoons of Cofresh Tandoori Marinade. I gave the bag a shake, and then let it rest in the fridge all day while I was at work. When I returned home tonight, I simply heated up a nonstick pan on the stove, dumped my marinaded tofu into it, and cooked it through.
Then…I warmed one of Rudi’s Gluten-Free Spinach Tortillas up in the microwave, added a touch more of the marinade to it, then layered on the fresh Bibb lettuce and baby spinach. On top of that when my warmed tandoori tofu, then a sprinkling of raw shallot, for texture. And when it was done…the Triple T was what we were having for dinner. I took my roomie her plate then went to get mine.
First of all…this was one healthy and amazingly flavorful dinner. The Cofresh Tandoori Marinade is labeled as being at a medium heat, but it does have some kick to it. And, you all know I am a spice girl, so I was loving that gentle burn. It worked so well on the tofu as the tofu really absorbed that rich flavor of the marinade. So delicious. And with the added crunch of the shallot and the fresh greens underneath, this was a hearty, satisfying, and spicy meal that sort of fused Mexican with Indian. And it was a match made in heaven.
Cofresh Tandoori Marinade also wins as far as nutrition as well. A serving size is 2 tablespoons, of which only sets you back 20 calories. That’s amazing for a sauce. This sauce is also fat free, gluten-free, vegetarian, and also vegan. The sodium is a bit higher than I like, topping off at 520 mg, but it just means there is no need to season further. And, honestly, you don’t need to.
I absolutely loved this marinade. The tandoori flavor had the right amount of heat, kick, and spice to keep each bite interesting to my palate. And I loved how it worked with my fresh, local produce. Looking for a new way to spice up your meal, I highly recommend Cofresh Tandoori Marinade.
Tandoori Tofu Tortilla Wrap (made with Cofresh Tandoori Marinade)
I was in Minnesota when I stumbled upon a few Cracklebred boxes at Cub Foods. You see, I had traveled up to Minneapolis to visit my grandpa and also run in the Minneapolis Half Marathon. Well, I did really well in that race, and as a reward, my roommate told me to pick out some of the gluten-free foods that we had noticed while shopping for foods I could eat while staying with my grandpa and my aunt.
So, I went a little crazy, selecting a few items that had caught my eye and interested me.
One such product was Natural Nectar’s Gluten-Free Sun-Dried Tomato and Oregano Cracklebred. It just looked…interesting, if nothing else.
Well, I get a little overzealous at times with my gluten-free snacks and definitely overstocked my pantry. So this box has been sitting there since the race. The expiration date is in the next couple of months, so it was time to bust it out and give it its time to shine. And hopefully…it would shine.
Everything about this Cracklebred made me want to try it. For one thing, it’s nutritious. No…it really is.
One serving is 3 crackers, which, as you can tell, are a really decent size. Larger than a deck of playing cards. These three crackers will serve you up only 52 calories total. Each cracker is only 17 calories. No joke. These are fat free, cholesterol free, gluten-free, low in sodium (only 115 mg per serving), and low in sugar (only 1 gram per serving). Loving those nutritional facts? Yeah…I did too.
The Sun-Dried Tomato and Oregano Cracklebred is composed of seven ingredients: rice, corn, tomato puree, evaporated cane juice, sea salt, oregano, and soy lecithin. Recognize those? Yep…me too. Every. Single. One. Of. Them. Love that too.
But how do they taste? Well, that is the interesting part, my dear readers. I wasn’t sure what to make of these. They looked like little rectangles of fibery board when I pulled them out of the plastic they were wrapped in. But, the fact of the matter is, they have about the same texture as a rice cake. And, as I stated before, I grew up eating rice cakes and actually find them to be quite tasty. And this…is definitely tasty. These light crackers are flaky and smooth and just packed with flavor. On the first bite, you get that rice and corn combination, but then the tomato flavor sinks in…and your cracker just got savory. Oh, so delicious. And, of course, these are great on their own, but feel free to top them off however you like with your favorite spreads, cheeses or dips.
I’m hooked. And I am so happy to have found these in a few of my local natural food stores lately. So, now whenever I crave…I don’t have to place an order with my family in Minnesota. I just have to head to the store and pick up a box for myself.
Natural Nectar makes three varieties of their Gluten-Free Cracklebred…the aforementioned flavor of my choice, Sun-Dried Tomato and Oregano, but also original and multigrain. I definitely want to try them all.
For a nutritious cracker that has a light, crispy texture and a delicious flavor, definitely give the Cracklbred from Natural Nectar a try. I’m hooked. Even without a spread to top it off with.
My e-mail from Eating Well couldn’t have come around at a better time. Inside, a link that would take me to about 25 different recipes which utilized asparagus. And I was swimming in asparagus thanks to my CSA bin having back-to-back weeks with this vegetable. I love asparagus, so this isn’t an issue, but I haven’t used asparagus too much in my cooking, so sometimes I need a little inspriation.
I used to be a subscriber to Eating Well magazine. But life got a little busy, so I had to let some of my subscriptions go. And, sadly, this was one of them. But I still get a few special e-mails regardless, mostly with recipes. And, when I showed this one to my roommate, I informed her that we had every ingredient that was needed for the recipe in the fridge or pantry at home.
I knew what dinner was going to be. I made a couple of adjustments to fit my dietary needs.
But nothing could be simpler to make! Looking for a new way to enjoy pasta and work some asparagus into the menu? Give this recipe a shot.
4 ounces pasta (the original recipe uses penne, but I had DeBoles Gluten-Free Rice Spaghetti Style Noodles on hand)
1/2 bunch asparagus, trimmed and cut into 3/4-inch pieces
3/4 cup whole milk (I used unsweetened almond milk)
2 teaspoons whole-grain mustard (I used Grey Poupon Dijon Mustard)
2 teaspoons all-purpose flour (I used Hodgson Mill Gluten-Free Multipurpose Flour)
1/8 teaspoon salt
1/4 teaspoon freshly ground pepper (I used cayenne pepper…for spice!)
1 teaspoon extra-virgin olive oil
2 tablespoons minced garlic
1 teaspoon minced fresh tarragon, or 1/4 teaspoon dried
1/4 teaspoon freshly grated lemon zest
1 teaspoon lemon juice
1/2 cup freshly grated Parmesan cheese, divided (vegan Parmesan can be substituted)
Directions:
Bring a large saucepan of water to a boil.
Cook gluten-free rice pasta for 4 minutes.
Add asparagus and continue cooking, stirring occasionally, until the pasta and asparagus are just tender, about 3 minutes more. Drain and return to the pot.
Meanwhile, whisk milk, mustard, flour, salt and pepper in a medium bowl.
Heat oil in a small saucepan over medium-high heat. Add garlic and cook, stirring constantly, until fragrant and lightly browned, 30 seconds to 1 minute. Whisk in the milk mixture. Bring to a simmer, stirring constantly, and cook until thickened, 1 to 2 minutes. Stir in tarragon, lemon zest and juice.
Stir the sauce into the cooked pasta and place over medium-high heat. Cook, stirring constantly, until the sauce is thick, creamy and coats the pasta.
Stir 1/4 cup Parmesan into the pasta until combined.
Serve the pasta topped with the remaining 1/4 cup Parmesan.
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What I loved about this dish was the lemon tang in the sauce coupled with the slight heat I added by using Dijon mustard and cayenne pepper. The sauce is light, especially with my decision to keep this lactose-free by using almond milk instead of whole milk (which my stomach would have hated). The sauce still gets thickened and creamy and coats the pasta deliciously well.
The crisp asparagus coupled with the al dente pasta and the creamy sauce make a fantastic treat for the palate. My roommate and I both loved this dish and can’t wait to make it again…when we have more asparagus.
Give it a try. It’s super easy to prepare. The lemon really livens up and makes the dish! Don’t skip it. And if asparagus isn’t your thing…change it up and use a vegetable that you enjoy!
The Celiathlete 